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Previously on
MasterChef Australia...
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00:00:09,610 --> 00:00:12,180
It's Nelly Robinson!
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00:00:12,180 --> 00:00:15,716
...it was a Pressure Test
straight out of a storybook.
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00:00:15,716 --> 00:00:17,551
You're gonna be making my...
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00:00:17,551 --> 00:00:19,987
...Mr McGregor Garden.
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00:00:19,987 --> 00:00:22,022
Oh, look at that!
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...with an action-packed plot.
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Oh, my God! This is chaos!
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Come on. You gotta go quicker, bro.
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There's a lot
going on here!
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They tried to follow it
to the letter...
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All the components
were really beautiful.
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I think it was so very well done.
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Good effort. Really good effort.
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...but there was no fairytale
ending for Ralph.
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Thank you so much, guys.
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Leaving the kitchen today,
as much as it hurts,
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I can walk out of here
with my head high.
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Give it up for Ralph,
everybody!
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Tonight,
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00:00:58,559 --> 00:01:00,828
they're on a Greek odyssey.
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I feel, like, a bit of
pressure because of my heritage,
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being the resident Greek.
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...to win their chance at immunity.
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I have never been here!
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I've never been to the NGV.
I've never even heard of it.
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So I'm looking at it. I love art.
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Sometimes I don't really
understand what's going on,
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because sometimes it's a blank
picture and it's white
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and people are, like,
"Wow. This is it."
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I'm, like, "I did not see it,"
you know?
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Oh, we're going to Greece
today! Yep!
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Come on, guys. Come on in.
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How cool's this?
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Today we're at the NGV, the
National Gallery of Victoria,
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and they have set up this
incredible Parthenon structure
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but it's so colourful.
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It's rainbow,
it's got florals on it -
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it's just stunning to behold.
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That's the Parthenon.
Parthenon. RUE: That's
beautiful.
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'Parthenone'? How do you know
that?
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I've been to Greece.
I know what that structure is.
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Surely we're cooking
Greek food today.
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Morning, everyone.
Get a load of this!
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Yeah, this is awesome!
It's beautiful.
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Welcome to the NGV.
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This the oldest and most
visited art gallery in Australia.
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And you're standing in front of
the 'Temple of Boom',
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an evocative re-imagining
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of an ancient Greek icon.
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It's a place where people
can experience
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art, music, performances,
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and in today's Service Challenge,
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your food.
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Yeah! Whoo-hoo!
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Time to grab an apron.
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There's a lot of talk
about Greece,
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so let's face it, it's
probably gonna be a Greek
Service Challenge.
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And there's one person
I want on my team today.
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And it's... Declan.
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Ohh!
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No, I'm joking. It's Theo.
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Come on, he's the Greek!
I need the Greek in my team.
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And you would not believe it,
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but Theo is also on the red team.
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Ohh!
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Yay!
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Alright, ladies.
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Righto - to the task at hand, eh?
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The 'Temple of Boom' here
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takes something that's
thousands of years old
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and turns it into modern-day
art.
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And today, that's the key
to the challenge.
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We wanna see Greek food,
but we wanna see it re-imagined
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with a contemporary twist.
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This is gonna be
a tough one.
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I'm so not modern!
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I'm still stuck in the '80s!
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To give us a best shot
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at avoiding a little Greek tragedy,
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we've organised another
surprise for you.
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Because it's MasterChef:
Secrets Surprises,
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you all know him, you all love him,
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today he's running the pass.
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Shannon Bennett.
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Can't believe I'm
here!
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Hey, guys! How are you?
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How are you, mate?
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Not only do we have to
impress the judges,
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but we want to work really well
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and we want to impress Shannon.
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OK, I want to impress Shannon.
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You know, so I'm going to be
on my best behaviour.
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OK, down to business.
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Each team today will be cooking
a main and a dessert
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of contemporary Greek cuisine.
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You have 2.5 hours before your
mains need to leave the pass.
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And your desserts, of course,
will need to be served after that.
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Shannon will be helping you out
in the kitchen today, leading
the charge
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so use him to your advantage.
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You will have a fully stocked
Greek pantry
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to make a feast fit for the gods.
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But the gods won't be judging
your food today - we will be.
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Sorry!
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So are you ready?
Yeah.
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Good luck.
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Your time starts... now.
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Yay!
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Go, team!
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Go, Cath! Let's go,
ladies!
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Let's go!
Let's go, red team!
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- Oh!
- Hey, look at this! Look at
this!
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Let's go. OK.
114
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Alright, let's do this.
Alright, guys.
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Greek.
You!
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That's me.
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I was thinking, like...
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So classic dish, Greek dish,
is lamb.
119
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Yeah, nice. Alright.
120
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I feel like the challenge
was made for me today
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because I know Greek food.
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And so I'm leading my team
to do that.
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So let's just write down that
for main.
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So, um...
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Lamb shoulder?
Braised lamb shoulder?
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And we sort of sear it and put
it in the pressure cooker?
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Yeah.
Yeah.
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And then we serve it, it'll
just be nice pulled-off chunks
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of that lamb shoulder.
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With dessert, what are we
thinking?
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So... I'm thinking potentially
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to do some sort of filo pastry.
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Um, I was thinking, like...
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So classic dish, Greek dish,
is galaktoboureko.
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So the galaktoboureko
is a semolina custard.
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And then you could do, you
know, crushed walnuts...
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Or pistachios?
Walnuts and pistachios, yeah.
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Walnuts and pistachios.
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I've got the whole Greek
community on my shoulders.
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I've got my dad on my shoulder,
yelling at me
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if I get this wrong,
that's for sure.
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And then I've got my team as
well that are relying on me.
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And so no red wine in the...
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No, no. No red wine. Lemon.
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OK, where are we at?
Ah, here he is.
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Ah, there he is!
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I wanna get in there and I
wanna show the judges what I'm
made of.
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So I'm thinking braised lamb,
but then we're thinking maybe skordalia,
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which is, like, potato with,
um, a load of garlic and lemon.
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Nice. Yeah, great.
151
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This is what we were thinking
for, uh, dessert.
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Galaktoboureko.
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Say that again for me?
Galaktoboureko.
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'Galakapureko'.
Yeah.
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Which is milk custard.
Milk custard. OK.
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I think you're on
the right path there.
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I think we can get
some refinement going.
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OK.
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It's gonna be difficult today
for these Greek dishes
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because they're so close
to my heart and traditional
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that I need to figure out
how to make them refined
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without losing that heritage.
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You guys think about that. I'll
go and visit the navy team.
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And I'll come back, OK?
Yep, alright.
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We can just brainstorm.
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I really love and have clear
memories of eating
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a lot of seafood in Greece.
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And that could look quite
elegant and sexy on the plate.
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I was lucky enough to go
to Greece last year.
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For me, thinking about Greek
food automatically takes me to seafood
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because all across the Greek Islands
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they'll have octopus strung up,
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they'll have the best
and freshest seafood.
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Just write it down as an option.
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Do we wanna try and do...
So obviously the flavours.
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Simple? Let's think simple?
Yes, keep it simple.
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And that's usually what -
lemon, tomato, oregano, garlic?
178
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Oh, I love that!
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OK. Wow!
Oh, hi!
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Yeah, so we're just...
We're brainstorming.
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I'm liking what
I'm seeing here, though.
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OK, let's start with the mains.
Tell me what you've...
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We're gonna do the seafood stew.
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So you've got some scallop,
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you've got some prawns,
white fish, squid.
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Sounds great. Yeah.
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Imagine you're on the coast
somewhere in Corfu.
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Yeah, yeah.
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And you're looking out on that
view and you've got this amazing,
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refined, beautiful
Greek seafood stew.
191
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And then I liked what I saw here.
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Greek yoghurt. Yep.
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Honey. Honey is a huge...
Obviously, yep.
194
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So for the dessert, I was
thinking we could do a Greek
yoghurt mousse.
195
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The mousse, to me, like,
with Greek yoghurt,
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like, I think that's got
a real appeal.
197
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Got some beautiful red grapes
there. We could even roast some grapes.
198
00:09:01,108 --> 00:09:02,776
Roast apricots would be
really nice as well.
199
00:09:02,776 --> 00:09:05,713
Generally these guys
are good on the sweet.
200
00:09:05,713 --> 00:09:07,981
Do you wanna do that?
Yes, I'm happy.
201
00:09:07,981 --> 00:09:09,783
And we'll just brainstorm
and see how we go?
202
00:09:09,783 --> 00:09:11,518
OK, so you're splitting up
into twos, yeah?
203
00:09:11,518 --> 00:09:12,986
Yeah.
Alright, guys. Good luck.
204
00:09:12,986 --> 00:09:14,888
I'll be coming backwards
and forwards, OK?
205
00:09:14,888 --> 00:09:17,190
Let's just get onto the
seafood. Yep.
206
00:09:17,190 --> 00:09:20,027
Um, so we'll go in
and get all our things.
207
00:09:20,027 --> 00:09:22,029
I'm just gonna go and pick up
the Coles delivery.
208
00:09:22,029 --> 00:09:24,431
Yep. I'm just making sure
that it's all doable.
209
00:09:24,431 --> 00:09:27,034
We have so much seafood prep
to do.
210
00:09:27,034 --> 00:09:28,501
There's no time to waste.
211
00:09:28,501 --> 00:09:30,003
Here you go!
Hi! Thank you.
212
00:09:32,372 --> 00:09:34,675
Thank you! Thanks.
There you go!
213
00:09:34,675 --> 00:09:36,777
It's a mammoth task.
214
00:09:36,777 --> 00:09:39,312
We need to clean down these
prawns, break up the squid,
215
00:09:39,312 --> 00:09:42,783
cut down the fish,
clean off the mussels.
216
00:09:42,783 --> 00:09:46,253
Every single step needs
something done to it.
217
00:09:46,253 --> 00:09:47,554
Oh, man.
218
00:09:47,554 --> 00:09:51,191
We need to move. Like, really.
We've got so much to do.
219
00:09:58,031 --> 00:10:00,500
How about this? 'Temple of
Boom'. How good does this look?
220
00:10:00,500 --> 00:10:03,103
I hope the food today is gonna
look as good as this.
221
00:10:03,103 --> 00:10:06,674
Obviously Greek is what
we're looking at today,
222
00:10:06,674 --> 00:10:08,175
but contemporary Greek.
223
00:10:08,175 --> 00:10:10,343
Whether it's a souvlaki or moussaka
224
00:10:10,343 --> 00:10:11,812
or even just a humble Greek salad,
225
00:10:11,812 --> 00:10:13,513
how do you take the bones of that
226
00:10:13,513 --> 00:10:15,949
and refine it to something
that is worthy of,
227
00:10:15,949 --> 00:10:18,151
you know, where we are today -
that's their challenge.
228
00:10:18,151 --> 00:10:22,089
Regardless, I hope both teams
transport us with their food today
229
00:10:22,089 --> 00:10:25,625
and give us something that is
worthy of this incredible backdrop.
230
00:10:25,625 --> 00:10:27,294
Me too.
Me three!
231
00:10:29,496 --> 00:10:31,732
What are you starting on?
I'm working on a custard.
232
00:10:31,732 --> 00:10:34,567
Nice. Have you tried
the dessert before?
233
00:10:34,567 --> 00:10:37,971
Nah.
No, it's new... new to us all.
234
00:10:37,971 --> 00:10:41,975
And I've never done
sk...'skodoppia' before either,
235
00:10:41,975 --> 00:10:44,277
but I feel like from the sounds
of it
236
00:10:44,277 --> 00:10:45,946
it's just a mashed potato.
237
00:10:45,946 --> 00:10:48,648
I'm working on main with Brent.
238
00:10:48,648 --> 00:10:50,751
We've got braised lamb shoulder
239
00:10:50,751 --> 00:10:52,652
with a smash and oregano oil.
240
00:10:52,652 --> 00:10:55,823
We know the hero here
is gonna be the lamb.
241
00:10:55,823 --> 00:10:57,290
It's got, obviously...
242
00:10:57,290 --> 00:10:59,760
Parsley and oregano are our
two big heroes with that.
243
00:10:59,760 --> 00:11:01,995
And then the 'skordelia'
is the starch, yeah?
244
00:11:01,995 --> 00:11:05,665
Brent's working on getting that
lamb in the pressure cooker
245
00:11:05,665 --> 00:11:07,768
and I'm on the potatoes.
246
00:11:07,768 --> 00:11:10,137
Are you alright if I just
keep peeling these
247
00:11:10,137 --> 00:11:11,805
for the skor...'skordoppia'?
248
00:11:11,805 --> 00:11:13,173
'Skordalia'.
249
00:11:13,173 --> 00:11:16,343
I go back to Deccy,
see what he's up to
250
00:11:16,343 --> 00:11:18,545
and he's... he's telling me
he's gonna make a 'skordappia'
251
00:11:18,545 --> 00:11:20,213
or a 'skordelia'
252
00:11:20,213 --> 00:11:21,849
or a 'skenangdia'.
253
00:11:21,849 --> 00:11:23,316
What am I working on?
254
00:11:23,316 --> 00:11:25,819
- Skordalia.
- And I'm working on
the skordalia.
255
00:11:25,819 --> 00:11:27,821
He's got no idea
what he's talking about.
256
00:11:27,821 --> 00:11:31,091
He's... he's lost it every time
he tells me what he's making.
257
00:11:31,091 --> 00:11:34,294
I know how to
pronounce it. With a bit of help.
258
00:11:34,294 --> 00:11:37,264
Um, sko... Oh.
259
00:11:37,264 --> 00:11:39,666
Come on. Skordalia.
260
00:11:41,334 --> 00:11:44,571
Take me through what you're
gonna do with this potato dish.
261
00:11:44,571 --> 00:11:46,173
Alright, so skordalia.
262
00:11:46,173 --> 00:11:48,008
Um, mashed potatoes. Yes.
263
00:11:48,008 --> 00:11:50,844
And then, you know, really
boost up
264
00:11:50,844 --> 00:11:53,080
that flavour with garlic, lemon.
265
00:11:53,080 --> 00:11:56,316
Could we make this one nice
quenelle on the plate?
266
00:11:56,316 --> 00:11:58,185
Yep.
Beautifully refined shoulder.
267
00:11:58,185 --> 00:12:00,821
And then we've gotta think of
that other element on the plate
268
00:12:00,821 --> 00:12:03,590
to bring it all together and
say, "Wow, I'm in a
restaurant."
269
00:12:03,590 --> 00:12:04,691
Exactly.
270
00:12:04,792 --> 00:12:08,661
We really need to make sure
this dish is elevated enough
271
00:12:08,661 --> 00:12:11,064
and especially being at the NGV,
272
00:12:11,064 --> 00:12:13,366
you know, we wanna plate up
some art.
273
00:12:13,366 --> 00:12:16,569
Then we're thinking something
a bit fresh to go with it.
274
00:12:16,569 --> 00:12:19,439
Those beautiful little
green zucchini.
275
00:12:19,439 --> 00:12:21,441
Yep.
In half.
276
00:12:21,441 --> 00:12:24,711
With stuffed pepper,
olives, anchovies.
277
00:12:24,711 --> 00:12:26,613
Perfect. Great.
Beautifully refined, though.
278
00:12:26,613 --> 00:12:27,614
Yep.
279
00:12:28,115 --> 00:12:31,284
I think, like, with meat and
potato, you need that little
bit of freshness
280
00:12:31,284 --> 00:12:33,753
and I'm thinking with this courgette,
281
00:12:33,753 --> 00:12:36,323
we can put all that saltiness
in there
282
00:12:36,323 --> 00:12:40,327
so when you do bite into that
lamb and heavy skordalia,
283
00:12:40,327 --> 00:12:43,196
you've got this beautiful burst
of freshness in your mouth.
284
00:12:43,196 --> 00:12:46,666
Do you think we lay one anchovy
in each thing?
285
00:12:46,666 --> 00:12:49,102
Nah. Nah, dice it up.
Dice it up? Yeah, perfect.
286
00:12:49,102 --> 00:12:51,304
How you going?
Yeah, good.
287
00:12:53,473 --> 00:12:56,209
So I'm working on the filo
pastry for the dessert
288
00:12:56,209 --> 00:12:58,211
and Malissa's working on
the custards.
289
00:12:58,211 --> 00:13:01,081
The dessert today is galaktoboureko.
290
00:13:01,081 --> 00:13:02,615
It's a very traditional dish.
291
00:13:02,615 --> 00:13:05,218
It's basically served
pretty much in a sheet pan.
292
00:13:05,218 --> 00:13:07,420
You have filo on the bottom,
the custard in the middle,
293
00:13:07,420 --> 00:13:08,688
filo on top.
294
00:13:08,688 --> 00:13:10,490
And then when it comes
out of the oven,
295
00:13:10,490 --> 00:13:13,460
a warm syrup is poured on the top.
296
00:13:13,460 --> 00:13:18,098
But I'm a little bit confused
about how to present this dessert
297
00:13:18,098 --> 00:13:20,901
because it needs to look refined.
298
00:13:22,535 --> 00:13:24,171
We're talking classic Greek food
299
00:13:24,171 --> 00:13:27,307
taken to a level now where
it's going to be restaurant.
300
00:13:27,307 --> 00:13:29,009
How are you gonna refine it?
301
00:13:29,009 --> 00:13:32,679
Um, so I'm not 100% sure.
302
00:13:32,679 --> 00:13:35,015
I need to think about this and, um...
303
00:13:35,015 --> 00:13:39,652
This is gonna be probably the
thing that makes or breaks this dish.
304
00:13:39,652 --> 00:13:41,154
This dish could make you.
305
00:13:41,154 --> 00:13:42,622
You could be getting asked,
you know,
306
00:13:42,622 --> 00:13:44,657
"Theo, can you come and
be our guest chef here
307
00:13:44,657 --> 00:13:46,159
"to replicate this dessert?"
308
00:13:46,159 --> 00:13:47,895
This is your moment.
309
00:13:58,705 --> 00:14:00,573
How are you gonna refine
this dessert?
310
00:14:00,573 --> 00:14:04,277
Um, so I'm not 100% sure.
311
00:14:04,277 --> 00:14:05,979
This is your moment.
312
00:14:05,979 --> 00:14:08,916
So I'd suggest that everything
else here works beautifully.
313
00:14:08,916 --> 00:14:11,118
Your custard. Then you've got
the textures with your nuts.
314
00:14:11,118 --> 00:14:13,453
Yep. Have a think about the presentation.
315
00:14:13,453 --> 00:14:14,454
That make sense?
316
00:14:14,454 --> 00:14:16,223
Yeah, thank you. Thanks, mate.
317
00:14:16,223 --> 00:14:19,359
I feel, like, a bit of pressure
because of my heritage,
318
00:14:19,359 --> 00:14:21,294
being the resident Greek.
319
00:14:21,294 --> 00:14:23,663
So we'll have to think about this
320
00:14:23,663 --> 00:14:25,865
because we want it to look
really refined.
321
00:14:25,865 --> 00:14:28,768
I would be so gutted
if the navy team
322
00:14:28,768 --> 00:14:30,370
beat the red team today
323
00:14:30,370 --> 00:14:32,139
and beat me.
324
00:14:32,139 --> 00:14:34,374
And I can't allow for this to happen.
325
00:14:36,109 --> 00:14:38,745
Maybe park the custard on the
bottom. Yep.
326
00:14:38,745 --> 00:14:41,915
The beautiful disc of filo
pastry on top of that.
327
00:14:41,915 --> 00:14:42,916
Yeah, nice.
328
00:14:42,916 --> 00:14:44,684
I'm gonna put some lemon sugar
on top
329
00:14:44,684 --> 00:14:46,186
and then creme brulee it
330
00:14:46,186 --> 00:14:48,188
so it kinda looks like
a creme brulee as well.
331
00:14:48,188 --> 00:14:49,957
And then potentially
we're gonna hollow out
332
00:14:49,957 --> 00:14:51,458
the centre of the custard, actually,
333
00:14:51,458 --> 00:14:54,094
and put the fig-and-honey syrup
inside that.
334
00:14:54,094 --> 00:14:56,729
The dessert in my mind now has become
335
00:14:56,729 --> 00:14:59,732
a sort of galaktoboureko
creme brulee.
336
00:14:59,732 --> 00:15:01,768
Let's do your version.
337
00:15:01,768 --> 00:15:04,004
Greek creme brulee.
I love it, yeah.
338
00:15:04,004 --> 00:15:06,873
I did live in France,
so that speaks to me as well.
339
00:15:06,873 --> 00:15:08,275
Yeah, totally! Yeah.
340
00:15:08,275 --> 00:15:11,945
For me to pull off this
dessert, I need to focus on the filo.
341
00:15:11,945 --> 00:15:15,348
The filo's quite an important
thing to nail today.
342
00:15:15,348 --> 00:15:16,984
I gotta roll this out
343
00:15:16,984 --> 00:15:19,386
and I'm gonna let that rest
for as long as possible,
344
00:15:19,386 --> 00:15:22,589
because I want it to be pliable
and be able to work with it.
345
00:15:22,589 --> 00:15:25,292
Normally filo is kind of rustic.
346
00:15:25,292 --> 00:15:27,394
It doesn't matter if it's
uneven.
347
00:15:27,394 --> 00:15:28,928
We're looking for refinement today.
348
00:15:28,928 --> 00:15:32,399
And I wanna cut these filos
into discs
349
00:15:32,399 --> 00:15:33,933
and I need it to be perfect.
350
00:15:33,933 --> 00:15:35,702
Now we're gettin' fancy.
351
00:15:35,702 --> 00:15:37,637
OK, awesome. Great.
352
00:15:37,637 --> 00:15:40,840
I feel inspired.
I feel energised.
353
00:15:40,840 --> 00:15:42,742
This is what food is all about.
354
00:15:42,742 --> 00:15:46,113
And it's taken to a new level
today too at the NGV.
355
00:15:46,113 --> 00:15:49,349
Oh, how nice is that!
Beautiful.
356
00:15:49,349 --> 00:15:51,518
So we've got scallops done.
Working on prawns.
357
00:15:51,518 --> 00:15:53,653
Scallops are done.
Squids are happening.
358
00:15:53,653 --> 00:15:55,622
Yeah, exactly.
And so that's enough squid?
359
00:15:55,622 --> 00:15:57,524
This is head.
This is head and shell?
360
00:15:57,524 --> 00:16:01,694
For main, Rhiannon and I are
working on a Greek-style
seafood stew.
361
00:16:01,694 --> 00:16:04,397
We've got a lot of different
types of seafood going into this.
362
00:16:04,397 --> 00:16:07,334
We need two pieces of fish per plate
363
00:16:07,334 --> 00:16:10,137
plus a prawn plus a scallop.
364
00:16:10,137 --> 00:16:12,472
We've got squid, mussels.
365
00:16:12,472 --> 00:16:15,375
So, yeah, quite a bit of
seafood in every plate, yeah.
366
00:16:15,375 --> 00:16:19,079
This dish needs to be really
refined and not just a normal stew.
367
00:16:19,079 --> 00:16:21,281
So this seafood needs
to be cooked to order
368
00:16:21,281 --> 00:16:23,250
so that it can be served
in its best form.
369
00:16:23,250 --> 00:16:25,452
The seafood's actually all
gonna be cooked differently.
370
00:16:25,452 --> 00:16:28,355
Like, currently the plan is
to get the squid all crispy
371
00:16:28,355 --> 00:16:31,591
and to poach off the fish
and things like that.
372
00:16:31,591 --> 00:16:33,493
I've also done the math
373
00:16:33,493 --> 00:16:36,396
and we're gonna need
at least four litres of stock
374
00:16:36,396 --> 00:16:39,199
This stock is the main part
of our dish.
375
00:16:39,199 --> 00:16:41,301
If there's no stock,
it's not a stew.
376
00:16:41,301 --> 00:16:44,171
We need to motor. We need to
get this bloody stock on.
377
00:16:44,171 --> 00:16:46,273
We need to get this stock on asap.
378
00:16:46,273 --> 00:16:47,740
Let's keep pushing.
379
00:16:47,740 --> 00:16:50,777
Red team, navy team?
Yes?
380
00:16:50,777 --> 00:16:53,413
You've only got 90 minutes to go.
381
00:16:53,413 --> 00:16:55,782
Only 90 minutes!
Come on, guys, let's go!
382
00:16:55,782 --> 00:16:57,284
Push! 90 minutes.
383
00:17:02,889 --> 00:17:04,324
Just look where you are, Cath.
384
00:17:04,324 --> 00:17:08,027
You're at the NGV, prepping
for a service with the girls.
385
00:17:08,027 --> 00:17:10,097
Orange blossom water...
386
00:17:10,097 --> 00:17:12,765
Cath and I are working on
the dessert today.
387
00:17:12,765 --> 00:17:18,438
So we're going to make a Greek
yoghurt mousse with, um...
388
00:17:18,438 --> 00:17:20,540
I do know that Greeks use
a lot of honey,
389
00:17:20,540 --> 00:17:22,842
so we're actually going to do,
like, a honey syrup.
390
00:17:22,842 --> 00:17:24,944
And we're also going
to roast some fruits
391
00:17:24,944 --> 00:17:27,347
and spice up some nuts.
392
00:17:27,347 --> 00:17:30,517
We are really capturing
the flavours of Greece.
393
00:17:30,517 --> 00:17:32,252
When I think of Greek desserts,
394
00:17:32,252 --> 00:17:34,687
I think of, like, a Greek baklava
395
00:17:34,687 --> 00:17:36,556
which has that honey syrup
396
00:17:36,556 --> 00:17:38,358
and also some spiced walnuts.
397
00:17:38,358 --> 00:17:42,195
So we're going to draw
inspiration from that and use
it in our dish.
398
00:17:42,195 --> 00:17:45,298
Going to Greece,
it's like my dream destination.
399
00:17:45,298 --> 00:17:48,868
I've never been there,
but I'm here now.
400
00:17:49,936 --> 00:17:52,405
We do have quite
a fair bit of elements
401
00:17:52,405 --> 00:17:54,174
that we want to put on the plate.
402
00:17:54,174 --> 00:17:57,076
So I'm in charge of
the Greek yoghurt mousse
403
00:17:57,076 --> 00:17:59,979
and the honey and orange
blossom syrup
404
00:17:59,979 --> 00:18:04,083
and Cath will work on
the caramelised walnuts
405
00:18:04,083 --> 00:18:06,786
and the roasted fruit.
406
00:18:06,786 --> 00:18:08,288
Hey, Shannon?
Yeah?
407
00:18:08,288 --> 00:18:09,756
I'm just testing these.
408
00:18:09,756 --> 00:18:12,425
I've just had, like, a
tablespoon of apple-cider
vinegar in there.
409
00:18:12,425 --> 00:18:14,093
Any spices there, guys?
410
00:18:14,093 --> 00:18:15,795
Yep. Cinnamon and cloves.
411
00:18:15,795 --> 00:18:17,264
Oh, perfect. Perfect, great.
412
00:18:17,264 --> 00:18:19,199
Now, if you do them ahead of time
413
00:18:19,199 --> 00:18:22,302
and just let them cool down a
bit, but you still wanna serve
them warm.
414
00:18:22,302 --> 00:18:25,472
Get all of those grapes done,
these walnuts. Let's get it all going.
415
00:18:25,472 --> 00:18:28,007
Watch out, Theo. Watch out.
416
00:18:28,007 --> 00:18:29,942
I'm not the one to toot my own horn,
417
00:18:29,942 --> 00:18:32,679
but I think this could be a winner.
418
00:18:35,982 --> 00:18:38,084
How you going, boys?
Yeah, good.
419
00:18:38,084 --> 00:18:40,086
Brent and I are doing main
420
00:18:40,086 --> 00:18:41,754
and we've got the beautiful
lamb shoulder
421
00:18:41,754 --> 00:18:43,623
that we're gonna chuck
in the pressure cooker
422
00:18:43,623 --> 00:18:46,493
served with our skordalia
and 'corgets'.
423
00:18:46,493 --> 00:18:49,629
With the garlic lemon
going in the potatoes,
424
00:18:49,629 --> 00:18:52,131
do you blitz it up, do you
roast it?
425
00:18:52,131 --> 00:18:56,269
I think we need to blanch
the garlic a little bit
426
00:18:56,269 --> 00:18:57,770
in some milk,
427
00:18:57,770 --> 00:19:00,473
which'll take away that real
harshness of the garlic.
428
00:19:00,473 --> 00:19:02,942
And then you're gonna grate it. Yeah.
429
00:19:02,942 --> 00:19:05,077
Brent, do you want the juicer?
430
00:19:05,077 --> 00:19:07,180
Nah, nah. Just gonna
throw 'em in whole.
431
00:19:07,180 --> 00:19:09,616
I am on the lamb.
432
00:19:09,616 --> 00:19:14,987
You know, the lamb is
obviously such an iconic Greek ingredient.
433
00:19:15,988 --> 00:19:17,490
So I just wanna do it justice.
434
00:19:17,490 --> 00:19:20,760
I want it to scream of
garlic, lemon,
435
00:19:20,760 --> 00:19:24,697
oregano, thyme, rosemary,
all the aromats.
436
00:19:24,697 --> 00:19:27,700
I've got three pressure cookers
going, so life's good.
437
00:19:27,700 --> 00:19:30,703
I'm gonna put 'em in
for about 50 minutes.
438
00:19:30,703 --> 00:19:32,305
Lamb's on.
OK, great.
439
00:19:32,305 --> 00:19:35,908
So now I'm gonna work on
the filling for the 'corgets'.
440
00:19:35,908 --> 00:19:38,278
There's no chance we're gonna
lose to the blue team.
441
00:19:38,278 --> 00:19:40,146
We've got our heads down,
our bums up
442
00:19:40,146 --> 00:19:42,982
and we're working hard,
so we've got a good chance.
443
00:19:42,982 --> 00:19:45,652
I hope you are having
a fantastic time in here.
444
00:19:45,652 --> 00:19:48,020
You have one hour till service.
Come on!
445
00:19:48,020 --> 00:19:49,489
Come on, guys.
446
00:19:49,489 --> 00:19:51,658
One hour to service.
Come on, let's go!
447
00:19:51,658 --> 00:19:54,160
Smells good in here, by the
way!
448
00:19:54,160 --> 00:19:55,628
Really good!
Smells Greek, eh?
449
00:19:55,628 --> 00:19:57,297
Smells delicious!
450
00:19:58,298 --> 00:19:59,499
Oh, Jesus.
451
00:20:00,500 --> 00:20:01,934
We've got a lot to do, Adi.
452
00:20:01,934 --> 00:20:04,304
We've got a LOT to do, Rhi.
453
00:20:04,304 --> 00:20:06,773
This was, like, a huge dish.
This stock's gotta get on.
454
00:20:07,940 --> 00:20:10,443
We've got an hour to go
and our stock's not on.
455
00:20:11,811 --> 00:20:15,114
Like, honestly, generally you
need stock on for a couple of hours.
456
00:20:15,114 --> 00:20:17,384
Definitely need to get
that stock going, girls.
457
00:20:17,384 --> 00:20:21,354
I'm thinking we've bitten off
more than we can chew.
458
00:20:34,133 --> 00:20:35,602
What are you doing?
459
00:20:35,602 --> 00:20:38,104
Once I've done this,
I'll get the fish stock on.
460
00:20:38,104 --> 00:20:40,873
And then you maybe get
some lemons juicing.
461
00:20:40,873 --> 00:20:42,909
Yep. It's an hour to go.
462
00:20:42,909 --> 00:20:44,377
Hot, hot behind you, Adi.
463
00:20:44,377 --> 00:20:45,878
Let's go, let's go, let's go.
464
00:20:45,878 --> 00:20:48,147
And I'm thinking,
"Our stock's not on."
465
00:20:48,147 --> 00:20:50,417
Like, generally you need stock
on for a couple of hours.
466
00:20:50,417 --> 00:20:53,320
Yeah, I'm kinda going, "Oh, my
God, we've got a lot to do."
Like...
467
00:20:53,320 --> 00:20:56,155
How are we gonna get this
flavour into this broth?
468
00:20:56,155 --> 00:20:58,090
Definitely need to get
that stock going, girls.
469
00:20:58,090 --> 00:21:00,493
So we've got the bones in.
Yeah, great.
470
00:21:00,493 --> 00:21:02,995
Maybe a pressure-cooker stock.
471
00:21:02,995 --> 00:21:05,698
Oh, yeah. Pressure cooker?
Yeah, we can do that.
472
00:21:05,698 --> 00:21:07,900
Yeah. Get it in there. OK.
473
00:21:07,900 --> 00:21:10,603
We just need to get this broth
in the pressure cooker
474
00:21:10,603 --> 00:21:12,739
and leave it until service.
475
00:21:12,739 --> 00:21:17,076
So just putting equal amounts
in every three...
476
00:21:17,076 --> 00:21:19,946
I'm just hoping that
it's gonna get that flavour
477
00:21:19,946 --> 00:21:21,848
into this stock in time.
478
00:21:23,616 --> 00:21:25,051
It's just gonna be frantic.
479
00:21:25,051 --> 00:21:26,419
Yeah, we are.
480
00:21:27,520 --> 00:21:29,722
OK, we need to be able
to get organised here
481
00:21:29,722 --> 00:21:31,424
so we can help these other guys.
482
00:21:31,424 --> 00:21:35,027
Mains is going to need
all hands on deck
483
00:21:35,027 --> 00:21:38,297
because we need to cook
our seafood to order.
484
00:21:38,297 --> 00:21:41,534
This was, like, a huge dish
for not a long time.
485
00:21:41,534 --> 00:21:43,836
OK, how's this, Shannon?
Yeah, good work. Good work.
486
00:21:43,836 --> 00:21:46,038
Put it onto a tray, though.
I've put some salt in.
487
00:21:46,038 --> 00:21:49,175
We have our caramelised walnuts
488
00:21:49,175 --> 00:21:51,177
and the honey syrup.
489
00:21:51,177 --> 00:21:53,746
But Cath's working on the grapes
490
00:21:53,746 --> 00:21:57,216
while I finish off the white
chocolate Greek yoghurt mousse.
491
00:22:02,188 --> 00:22:03,623
OK, I think more yoghurt. Yep.
492
00:22:03,623 --> 00:22:05,324
And more lemon. Yep.
493
00:22:05,324 --> 00:22:06,993
We could nail this,
494
00:22:06,993 --> 00:22:09,862
because we are really capturing
the flavours of Greece.
495
00:22:13,065 --> 00:22:14,801
Shannon!
Here he comes.
496
00:22:14,801 --> 00:22:16,268
Hello!
How are you?
497
00:22:16,268 --> 00:22:18,304
Uh, what news from the kitchen?
498
00:22:18,304 --> 00:22:19,872
What are we eating today?
499
00:22:19,872 --> 00:22:23,109
Navy team, OK, they're gonna do
a really refined seafood stew.
500
00:22:23,109 --> 00:22:26,212
Technically hard. I think that
they're taking on a big challenge.
501
00:22:26,212 --> 00:22:29,015
Everything's gotta be cooked
perfectly with, obviously,
502
00:22:29,015 --> 00:22:31,551
limited amount of time
in executing and plating.
503
00:22:31,551 --> 00:22:35,354
Cooking all that seafood to
order is pretty tough.
504
00:22:35,354 --> 00:22:36,923
I think Adi's really
driving the dish.
505
00:22:36,923 --> 00:22:38,558
Well, she's prepping
a kingfish at the moment
506
00:22:38,558 --> 00:22:40,026
that's nearly as big as her.
507
00:22:40,026 --> 00:22:41,728
So, um...
508
00:22:41,728 --> 00:22:43,195
If they can execute that,
509
00:22:43,195 --> 00:22:44,997
it just blows anything else
out of the water.
510
00:22:44,997 --> 00:22:47,366
Yeah. The red team is doing
lamb. Lamb shoulder.
511
00:22:47,366 --> 00:22:49,469
Gotcha.
With a bit of garlic and lemon.
512
00:22:49,469 --> 00:22:51,370
Skordalia - just
a nice quenelle of that.
513
00:22:51,370 --> 00:22:53,606
I like that! That's elevating.
514
00:22:53,606 --> 00:22:55,107
So then we've got a courgette
515
00:22:55,107 --> 00:22:58,511
and we're gonna make a really
nice Mediterranean sort of
Greek salsa
516
00:22:58,511 --> 00:23:00,346
to go into the middle of that.
517
00:23:00,346 --> 00:23:01,948
I'm... I'm ordering that.
Yeah!
518
00:23:04,451 --> 00:23:05,418
Thank you.
519
00:23:05,418 --> 00:23:06,853
Good?
Yep. Nice.
520
00:23:07,854 --> 00:23:10,623
Hey, um, is the courgettes,
zucchinis, all in?
521
00:23:10,623 --> 00:23:11,624
Yeah.
522
00:23:11,624 --> 00:23:13,392
And you've got your
potatoes cooking.
523
00:23:13,392 --> 00:23:15,895
Potatoes are cooking, timer's
on. Courgettes are in.
524
00:23:15,895 --> 00:23:17,096
OK.
525
00:23:17,096 --> 00:23:20,399
For the main, I'm looking after
the skordalia potatoes
526
00:23:20,399 --> 00:23:22,635
and the stuffed courgettes.
527
00:23:22,635 --> 00:23:24,937
Do you wanna, um,
528
00:23:24,937 --> 00:23:28,374
get the anchovies - the other
tinned ones that were over
there?
529
00:23:28,374 --> 00:23:29,976
And then we're putting that
in this mix.
530
00:23:29,976 --> 00:23:33,746
With the courgettes,
I'm just gonna be jamming in
531
00:23:33,746 --> 00:23:35,515
strong Greek flavours.
532
00:23:35,515 --> 00:23:37,383
Push, push, push, push, push.
533
00:23:37,383 --> 00:23:40,386
Olives, anchovies,
red peppers, shallots,
534
00:23:40,386 --> 00:23:42,689
lots of olive oil, garlic and lemon.
535
00:23:44,190 --> 00:23:46,425
So they're just about ready.
536
00:23:46,425 --> 00:23:49,228
So I'll get a sieve and just
pass it all through the sieve.
537
00:23:49,228 --> 00:23:50,229
Yep.
OK.
538
00:23:50,329 --> 00:23:53,132
I'm working on the stuffing
for the courgettes
539
00:23:53,132 --> 00:23:55,267
but I need to go back
to those potatoes
540
00:23:55,267 --> 00:23:59,105
because I'm just still a bit
unsure about this skordalia.
541
00:23:59,105 --> 00:24:01,774
Theo. Do you blitz it up?
542
00:24:01,774 --> 00:24:06,145
So making it at home,
just like a mashed potato,
543
00:24:06,145 --> 00:24:07,614
but it's quite a fine puree
544
00:24:07,614 --> 00:24:09,816
with garlic and lemon -
that's pretty much it.
545
00:24:09,816 --> 00:24:11,684
"Lots of garlic, lots of
lemon."
546
00:24:11,684 --> 00:24:14,453
I'm, like, "OK, but
what does that tell me?"
547
00:24:14,453 --> 00:24:18,157
Do I weigh it and go off
weight-to-butter ratio?
548
00:24:18,157 --> 00:24:20,827
Do you know
the weight-to-butter ratio?
549
00:24:20,827 --> 00:24:21,961
No.
550
00:24:21,961 --> 00:24:24,897
I've gotta work on passing
these through the sieve
551
00:24:24,897 --> 00:24:27,266
and then going and getting my butter
552
00:24:27,266 --> 00:24:31,203
to just sort of make this
skordalia come together.
553
00:24:31,203 --> 00:24:35,041
So I think I need about,
like, 1.5 kilos of butter.
554
00:24:36,075 --> 00:24:37,544
We all good?
Yep.
555
00:24:37,544 --> 00:24:40,780
Checking in with Melissa
for our galaktoboureko,
556
00:24:40,780 --> 00:24:42,248
and she's going great.
557
00:24:42,248 --> 00:24:43,816
She's got the custard done.
558
00:24:43,816 --> 00:24:45,818
Yeah.
Good? Yeah?
559
00:24:45,818 --> 00:24:47,419
I think Malissa's really...
560
00:24:47,419 --> 00:24:50,557
She's a close neighbour,
you know, being Italian.
561
00:24:50,557 --> 00:24:52,058
So I think she's really...
562
00:24:52,058 --> 00:24:53,660
She's really showing her
colours now,
563
00:24:53,660 --> 00:24:55,127
getting into the Greek flavours.
564
00:24:55,127 --> 00:24:57,029
That's it!
So, yeah, very happy.
565
00:24:58,197 --> 00:25:00,166
Are you happy with
the pastry? Where's your filo?
566
00:25:00,166 --> 00:25:02,735
There's a tester in the oven
now. Oh, show me.
567
00:25:02,735 --> 00:25:05,705
I've made a tester filo
and I'm hoping that
568
00:25:05,705 --> 00:25:08,174
it comes out as
a beautiful filo disc.
569
00:25:08,174 --> 00:25:09,809
Oh, no!
570
00:25:09,809 --> 00:25:11,744
Oh, no, that's not what we're
after.
571
00:25:11,744 --> 00:25:13,312
I'm not happy with it.
572
00:25:13,312 --> 00:25:15,848
It's lifted too much.
It's uneven now.
573
00:25:15,848 --> 00:25:17,316
It doesn't look refined at all.
574
00:25:17,316 --> 00:25:18,685
OK.
575
00:25:18,685 --> 00:25:21,087
You're getting under the pump
a bit now.
576
00:25:21,087 --> 00:25:22,989
I want them to cover the whole bowl.
577
00:25:22,989 --> 00:25:24,490
I want this like a creme brulee.
578
00:25:24,490 --> 00:25:26,292
Everything underneath is a
surprise. Yep, OK.
579
00:25:26,292 --> 00:25:29,929
I just need to, yeah, figure
out how to bake this
580
00:25:29,929 --> 00:25:32,164
to keep that round shape
that I want for it.
581
00:25:32,164 --> 00:25:34,200
We want it to look really refined.
582
00:25:34,200 --> 00:25:35,668
What can I help you with?
583
00:25:35,668 --> 00:25:39,405
Um, maybe organise the biggest
cookie cutter we have.
584
00:25:39,405 --> 00:25:42,008
I think I have a good idea
to keep these uniform.
585
00:25:42,008 --> 00:25:45,077
From failures, that's where
you learn and you get better.
586
00:25:45,077 --> 00:25:47,947
I wanna cut these filos into discs.
587
00:25:48,981 --> 00:25:51,718
Another pan on top of the
baking tray
588
00:25:51,718 --> 00:25:54,320
so it keeps pressure on the filo
589
00:25:54,320 --> 00:25:55,955
so it doesn't move too much.
590
00:25:55,955 --> 00:25:58,024
Behind, behind, behind.
591
00:25:58,024 --> 00:26:01,761
The clock keeps ticking.
That's the enemy today.
592
00:26:01,761 --> 00:26:06,132
So I throw it in the oven
and I pray to... Zeus.
593
00:26:07,333 --> 00:26:09,335
Red team, navy team,
594
00:26:09,335 --> 00:26:11,037
there is 30 minutes to go!
595
00:26:11,037 --> 00:26:13,405
Come on, push! Let's go!
596
00:26:14,874 --> 00:26:15,942
Beautiful.
597
00:26:18,177 --> 00:26:20,913
Did you... Did you pass this?
598
00:26:20,913 --> 00:26:23,015
Yeah, I did.
Lumpy as.
599
00:26:23,015 --> 00:26:24,516
Looking into the pot,
600
00:26:24,516 --> 00:26:28,220
this skordalia,
it does look thick and clumpy.
601
00:26:28,220 --> 00:26:29,722
Yeah, too much butter. OK.
602
00:26:29,722 --> 00:26:31,557
It's separated.
603
00:26:31,557 --> 00:26:33,693
Like, these potatoes
604
00:26:33,693 --> 00:26:37,063
are not looking good
from anyone's perspective.
605
00:26:38,330 --> 00:26:40,700
It's like the temple of doom.
606
00:26:40,700 --> 00:26:42,869
It's not looking good.
607
00:27:03,522 --> 00:27:06,225
10 minutes to go to service!
Come on! 10 minutes!
608
00:27:06,225 --> 00:27:07,960
Alright.
609
00:27:07,960 --> 00:27:09,461
Did you... did you pass this?
610
00:27:09,461 --> 00:27:11,497
Yeah, I did.
Lumpy as.
611
00:27:11,497 --> 00:27:13,065
Yep. Oh, that's butter.
612
00:27:13,065 --> 00:27:14,533
Big clumps of butter,
maybe, in there.
613
00:27:14,533 --> 00:27:16,002
Yeah, too much butter. OK.
614
00:27:16,002 --> 00:27:18,204
So next time you just put
a little bit of butter
615
00:27:18,204 --> 00:27:19,772
to stop lumps forming - that's
all.
616
00:27:21,640 --> 00:27:23,843
What's that?
That's split mash.
617
00:27:23,843 --> 00:27:25,778
Um, my sko...'skordoppia'.
618
00:27:25,778 --> 00:27:27,246
Huh?
'Skordoppia'.
619
00:27:27,246 --> 00:27:28,781
Skordalia.
Skordalia.
620
00:27:30,349 --> 00:27:32,451
That's all meant to be
emulsified, isn't it?
621
00:27:33,452 --> 00:27:35,654
My skordalia has split.
622
00:27:35,654 --> 00:27:40,126
And I just want, like,
silky-smooth mashed potato.
623
00:27:40,126 --> 00:27:42,628
I want you go get five pans
with a handle.
624
00:27:42,628 --> 00:27:43,595
Yeah.
OK?
625
00:27:43,996 --> 00:27:46,498
And we're gonna have a little
bit of milk and bring it back,
OK?
626
00:27:46,498 --> 00:27:47,700
Alright.
627
00:27:47,700 --> 00:27:52,171
If I don't serve up perfection
here at the NGV,
628
00:27:52,171 --> 00:27:54,406
like, I'm gonna be
letting the team down.
629
00:27:54,406 --> 00:27:55,742
Keep pushing, Deccy.
630
00:27:56,876 --> 00:27:59,611
So Shannon just wants me
to do it in saucepans.
631
00:27:59,611 --> 00:28:01,280
So let's do it.
632
00:28:01,280 --> 00:28:03,983
Yeah, so just with the quantity
that we've got going on
633
00:28:03,983 --> 00:28:07,286
I think it's better
to spread it out.
634
00:28:07,286 --> 00:28:09,555
I'm a fixer and I'm a fighter,
635
00:28:09,555 --> 00:28:11,390
so I'm gonna fix this mash.
636
00:28:11,390 --> 00:28:14,293
As the whisk gets into that and
these lumps around the side,
637
00:28:14,293 --> 00:28:16,162
that's where you got the issue.
638
00:28:16,162 --> 00:28:18,831
So get a rubber spatula.
And scrape it all in.
639
00:28:21,500 --> 00:28:22,735
Lamb's finished.
640
00:28:22,735 --> 00:28:24,436
I release it and...
641
00:28:24,436 --> 00:28:26,873
Like, stuff is
going everywhere.
642
00:28:26,873 --> 00:28:29,776
I'm expecting, um...
643
00:28:29,776 --> 00:28:32,111
...some beautiful fall-apart
lamb.
644
00:28:32,111 --> 00:28:33,145
Um...
645
00:28:34,847 --> 00:28:38,384
It's making a big enough mess,
so it deserves to be
fall-apart.
646
00:28:38,384 --> 00:28:41,854
We've gotta get this meat
into servings.
647
00:28:41,854 --> 00:28:46,092
I can smell the oregano,
garlic, lemon. It's ready to
fall apart.
648
00:28:46,092 --> 00:28:48,694
You know, you put a fork in it
and it just goes, "Buh."
649
00:28:48,694 --> 00:28:49,762
That's what you want!
650
00:28:51,097 --> 00:28:53,866
We need to get that reducing.
I've got a pan there ready to go.
651
00:28:53,866 --> 00:28:54,867
OK.
652
00:28:54,867 --> 00:28:57,169
We've gotta move now.
Come on!
653
00:28:57,169 --> 00:28:58,237
Come on!
654
00:28:58,237 --> 00:28:59,238
26...
655
00:28:59,238 --> 00:29:00,706
This whole thing, this whole dish,
656
00:29:00,706 --> 00:29:02,574
oh, my gosh, we've got so much
to do
657
00:29:02,574 --> 00:29:04,476
and we're, like, five minutes
to service.
658
00:29:04,476 --> 00:29:08,680
It's almost time to service and
we haven't started even cooking
659
00:29:08,680 --> 00:29:10,582
the seafood for our seafood stew.
660
00:29:10,582 --> 00:29:13,786
Maybe get a strainer and a pot
ready for that stock.
661
00:29:13,786 --> 00:29:14,787
Yep, yep.
662
00:29:14,787 --> 00:29:17,423
I'm finally venting
my pressure cookers
663
00:29:17,423 --> 00:29:20,192
and we need to balance our stock.
664
00:29:20,192 --> 00:29:22,829
Needs to yell "Greece!"
665
00:29:22,829 --> 00:29:24,897
It smells delicious.
Smells great, yeah.
666
00:29:24,897 --> 00:29:27,099
So I don't think it's gonna
need much refinement.
667
00:29:28,300 --> 00:29:29,735
The stock is super flavoursome.
668
00:29:29,735 --> 00:29:31,938
We've actually managed to pack
a lot of flavour in there
669
00:29:31,938 --> 00:29:33,439
in a short amount of time.
670
00:29:33,439 --> 00:29:34,907
What do you have left?
671
00:29:34,907 --> 00:29:37,977
We have to cook all the
seafood, so we need all hands
on deck.
672
00:29:37,977 --> 00:29:40,179
Cath and Rue need
to leave dessert behind
673
00:29:40,179 --> 00:29:41,680
and come and help us on mains,
674
00:29:41,680 --> 00:29:45,384
because we are cooking all of
the seafood individually to order
675
00:29:45,384 --> 00:29:47,253
and it all needs to be perfect.
676
00:29:47,253 --> 00:29:49,188
What do you want me to do?
Um...
677
00:29:49,188 --> 00:29:51,690
I've gotta run over to
the other guys in a sec.
678
00:29:51,690 --> 00:29:53,359
Yeah, that's fine.
679
00:29:53,359 --> 00:29:55,862
Maybe you can then pick out
the mussels, yeah.
680
00:29:57,096 --> 00:29:59,131
Behind. Hot, hot, hot.
681
00:29:59,131 --> 00:30:03,035
It's time to take that second
tester out of the oven for my filo.
682
00:30:03,035 --> 00:30:05,304
And I pull it out
683
00:30:05,304 --> 00:30:07,773
and I take off that
baking sheet and...
684
00:30:08,774 --> 00:30:11,010
Yes! This is what I want.
685
00:30:11,010 --> 00:30:12,611
I'm rapt with those.
686
00:30:12,611 --> 00:30:16,682
Little discs of... discs of
filo pastry. Really happy.
687
00:30:16,682 --> 00:30:19,518
Oh, beautiful, Theo!
Good job.
688
00:30:19,518 --> 00:30:21,187
A perfect filo disc.
689
00:30:21,187 --> 00:30:23,655
They look golden-brown and crispy.
690
00:30:23,655 --> 00:30:25,757
Alright, now I'm ready to go.
691
00:30:25,757 --> 00:30:27,226
Oh, it's so good!
692
00:30:27,226 --> 00:30:29,962
I'm gonna clear this space
for service, guys.
693
00:30:29,962 --> 00:30:31,530
So this'll be all ready for service
694
00:30:31,530 --> 00:30:33,132
and then I'll come
and help you guys.
695
00:30:33,132 --> 00:30:35,868
This is split, is it?
696
00:30:35,868 --> 00:30:37,503
No, mate. That's come back together.
697
00:30:37,503 --> 00:30:40,272
I'm feeling a sense of relief.
698
00:30:40,272 --> 00:30:42,074
I've brought it back together.
699
00:30:43,109 --> 00:30:44,543
It's really yummy.
700
00:30:44,543 --> 00:30:47,013
Opa!
701
00:30:47,013 --> 00:30:49,515
You got that... that sauce
for me, Brent?
702
00:30:49,515 --> 00:30:50,983
Yeah, yeah. Coming.
703
00:30:50,983 --> 00:30:52,952
We really need
to motor on now
704
00:30:52,952 --> 00:30:55,054
and start plating for service.
705
00:30:55,054 --> 00:30:57,289
OK, guys,
it's come down to this.
706
00:30:57,289 --> 00:30:59,025
10 seconds to go.
707
00:30:59,025 --> 00:31:00,859
Coming through,
coming through.
708
00:31:01,928 --> 00:31:03,662
Alright, lamb's up.
709
00:31:03,662 --> 00:31:05,231
Good job, guys.
710
00:31:06,398 --> 00:31:07,967
Service, please!
711
00:31:10,636 --> 00:31:14,006
Tell you what - you close your
eyes and you're somewhere in Greece.
712
00:31:14,006 --> 00:31:16,342
Like, the nice big chunk
of lamb there.
713
00:31:16,342 --> 00:31:18,010
Skordalia's next to it.
714
00:31:18,010 --> 00:31:19,778
We've got the stuffed courgette.
715
00:31:19,778 --> 00:31:20,947
Beautiful sauce.
716
00:31:20,947 --> 00:31:23,882
And then the oregano oil
just dotted around.
717
00:31:23,882 --> 00:31:25,517
Service!
718
00:31:26,752 --> 00:31:29,121
I think Brent and Declan have
done really well with these dishes.
719
00:31:29,121 --> 00:31:31,423
You know, it's refined Greek dishes
720
00:31:31,423 --> 00:31:33,325
and I think, yeah,
it all works, yeah.
721
00:31:33,325 --> 00:31:36,162
As I'm watching these dishes
go out,
722
00:31:36,162 --> 00:31:38,164
I can see this as my future now.
723
00:31:38,164 --> 00:31:40,332
It's like
'My Big Fat Greek Wedding'.
724
00:31:41,333 --> 00:31:42,768
I love being in here,
725
00:31:42,768 --> 00:31:44,436
a commercial kitchen.
726
00:31:44,436 --> 00:31:46,805
You know, I've got my troops,
727
00:31:46,805 --> 00:31:48,440
I'm cooking Greek food.
728
00:31:48,440 --> 00:31:50,142
And I'm loving it.
729
00:31:51,110 --> 00:31:53,179
It's amazing to have that vision
730
00:31:53,179 --> 00:31:56,215
because when I started
this competition,
731
00:31:56,215 --> 00:31:58,284
it was kinda, like, "Well,
who knows what's gonna happen?"
732
00:31:58,284 --> 00:32:01,487
And now I can see where I'm
going and it's amazing.
733
00:32:01,487 --> 00:32:03,089
Service, please!
734
00:32:14,833 --> 00:32:16,935
Here we go!
Hello! Thank you!
735
00:32:16,935 --> 00:32:19,405
Hello!
Alright.
736
00:32:19,405 --> 00:32:22,108
OK, so this is the main
from the red team.
737
00:32:23,275 --> 00:32:25,077
A lamb shoulder, skordalia,
738
00:32:25,077 --> 00:32:28,514
stuffed courgette with
oregano and parsley oil.
739
00:32:49,435 --> 00:32:50,536
Smashed it.
740
00:32:51,537 --> 00:32:53,439
Oh-ho!
741
00:32:54,673 --> 00:32:56,908
I absolutely loved that.
742
00:32:57,943 --> 00:33:01,147
The meat itself was fall-apart, delicious.
743
00:33:01,147 --> 00:33:05,517
Then you have a little bit of
the courgette with the capers
in there
744
00:33:05,517 --> 00:33:07,453
and the capsicum and the olives.
745
00:33:07,453 --> 00:33:10,856
Then you have the fattiness of
that skordalia that's in there.
746
00:33:10,856 --> 00:33:12,358
Oh, my God.
747
00:33:12,358 --> 00:33:14,460
It brought everything together
748
00:33:14,460 --> 00:33:16,262
and just made me want more.
749
00:33:17,729 --> 00:33:19,531
I was a little worried
with this challenge
750
00:33:19,531 --> 00:33:22,034
that perhaps they might have
gotten carried away with
751
00:33:22,034 --> 00:33:23,935
trying to modernise something
752
00:33:23,935 --> 00:33:26,772
and then in that effort,
kind of lose
753
00:33:26,772 --> 00:33:30,342
or detract from
the Greekness of it all.
754
00:33:30,342 --> 00:33:32,278
But this is a delicious
dish of food.
755
00:33:32,278 --> 00:33:36,615
The texture of the lamb itself
is really fall-apart and tender.
756
00:33:36,615 --> 00:33:39,118
I loved the zucchini
or the courgette
757
00:33:39,118 --> 00:33:42,588
bringing some pepperiness
and some bitterness there.
758
00:33:42,588 --> 00:33:45,191
It's the thing that really just
underpins everything
759
00:33:45,191 --> 00:33:47,059
and brings the dish together.
760
00:33:47,059 --> 00:33:49,695
The skordalia - hats off to Declan.
761
00:33:49,695 --> 00:33:53,832
Like, that did NOT look like
that about half an hour ago.
762
00:33:53,832 --> 00:33:57,069
It was silky, it was smooth,
it was rich.
763
00:33:57,069 --> 00:33:58,904
So... yes.
764
00:33:58,904 --> 00:34:00,672
I'm stoked. I'm happy.
765
00:34:00,672 --> 00:34:02,574
Oh, yes. I'm ready for some
more food now.
766
00:34:03,675 --> 00:34:05,844
Let's get this
seafood happening, guys.
767
00:34:05,844 --> 00:34:08,180
So one of us on seafood each.
768
00:34:08,180 --> 00:34:11,117
You'll do scallops. I'll do
prawns. You do fish.
769
00:34:11,117 --> 00:34:12,984
Have you cooked
the seafood yet?
770
00:34:12,984 --> 00:34:13,985
Uh, no.
771
00:34:14,353 --> 00:34:17,723
Service has started, the red
team is sending their dishes out.
772
00:34:17,723 --> 00:34:19,825
Our team is still not ready.
773
00:34:19,825 --> 00:34:22,728
We still have to cook off
our seafood.
774
00:34:22,728 --> 00:34:24,963
I'm worried about your prawns
are gonna be cooked on here.
775
00:34:24,963 --> 00:34:27,065
Kingfish is here. I'm gonna
have someone on the kingfish.
776
00:34:27,065 --> 00:34:29,601
It's, like, crazy in the room.
777
00:34:29,601 --> 00:34:31,337
Let's get this kingfish in, quickly.
778
00:34:31,337 --> 00:34:32,338
Let's go.
779
00:34:32,538 --> 00:34:35,174
Everyone is panicking. Take
them out. Take them out now.
780
00:34:35,174 --> 00:34:36,742
Holy moly, ladies.
781
00:34:36,742 --> 00:34:38,310
Yeah, I know.
782
00:34:46,218 --> 00:34:49,020
Do you have what it takes to
compete in the MasterChef
kitchen?
783
00:34:49,020 --> 00:34:52,691
Applications for contestants
are now open.
784
00:34:52,691 --> 00:34:55,194
Head to the link and apply.
785
00:34:57,996 --> 00:35:00,566
OK, let's bring the
plates up. You get the plates
all ready.
786
00:35:00,566 --> 00:35:03,269
Yep. Two of you plate, two of
you cook.
787
00:35:03,269 --> 00:35:05,904
I feel so deflated
when I look at the red team
788
00:35:05,904 --> 00:35:09,141
and their plates are going out
and we still don't even have a dish.
789
00:35:10,609 --> 00:35:13,612
Guys, we're working on
four plates at a time. Yep.
790
00:35:13,612 --> 00:35:15,281
We have got so much to do.
791
00:35:15,281 --> 00:35:18,717
So we're all pulling together
to help each other get this
dish out.
792
00:35:18,717 --> 00:35:21,720
Two fish, four tomato, one scallop,
793
00:35:21,720 --> 00:35:24,490
one mussel, one prawn, one calamari.
794
00:35:24,490 --> 00:35:27,626
Rue and I are plating
as fast as we can.
795
00:35:27,626 --> 00:35:29,395
Here's another four scallops.
796
00:35:29,395 --> 00:35:31,029
I'm gonna work on the next set of...
797
00:35:31,029 --> 00:35:33,064
Squid, squid, squid?
Squid coming up. OK.
798
00:35:33,064 --> 00:35:35,167
I'm looking at the squid.
It's crispy.
799
00:35:35,167 --> 00:35:38,637
The rest of the seafood looks
like it's cooked perfectly.
800
00:35:38,637 --> 00:35:41,173
And it's finally come together.
801
00:35:41,173 --> 00:35:43,008
It looks bougie.
802
00:35:43,008 --> 00:35:45,043
Service, please!
803
00:35:45,043 --> 00:35:48,547
There's one jug per two plates,
please. Thank you.
804
00:35:48,547 --> 00:35:50,081
Thank you.
805
00:35:52,184 --> 00:35:54,119
I can see seafood stew.
Ooh!
806
00:35:54,119 --> 00:35:55,287
Ooh!
807
00:35:55,287 --> 00:35:56,988
Thank you!
Thank you.
808
00:35:58,257 --> 00:35:59,591
Wow!
Thank you.
809
00:36:00,926 --> 00:36:04,396
So from the blue team,
a Greek seafood stew.
810
00:36:04,396 --> 00:36:06,798
And may I just say,
this looks stunning.
811
00:36:06,798 --> 00:36:09,401
That looks epic. That looks so good.
812
00:36:09,401 --> 00:36:11,903
So I think we, uh... have got
a little sauce job.
813
00:36:11,903 --> 00:36:13,505
Pour a little more? Yep.
Here you go.
814
00:36:13,505 --> 00:36:15,574
Ladies first.
Oh, thank you so much.
815
00:36:15,574 --> 00:36:17,209
Sauce job.
816
00:36:40,299 --> 00:36:41,733
Beautifully cooked prawn.
817
00:36:41,733 --> 00:36:44,370
Yeah, my fish is great. Stunning.
818
00:36:46,472 --> 00:36:49,541
Again, I'm a happy man.
I'm a happy man.
819
00:36:49,541 --> 00:36:52,177
I think it came to the table
and we all just got excited
820
00:36:52,177 --> 00:36:55,581
'cause it looked elevated,
it looked refined,
821
00:36:55,581 --> 00:36:58,284
it looked like exactly what we
were looking for from this challenge.
822
00:36:59,285 --> 00:37:00,752
The cooking of the seafood -
823
00:37:00,752 --> 00:37:05,291
like, we were always going to
be honing in on that with this dish.
824
00:37:05,291 --> 00:37:07,359
They're all perfectly cooked.
825
00:37:07,359 --> 00:37:09,961
Scallop - beautifully
caramelised on one side.
826
00:37:09,961 --> 00:37:13,499
Prawn - just-set silky goodness.
827
00:37:13,499 --> 00:37:17,336
Tail removed so I don't need to
mess around with it. I love that.
828
00:37:17,336 --> 00:37:19,438
Mussel - plump, juicy.
829
00:37:19,438 --> 00:37:23,309
Kingfish and the squid
tentacles - perfectly cooked.
830
00:37:23,309 --> 00:37:26,378
All of us, exactly the same story.
831
00:37:26,378 --> 00:37:29,448
And can I just say how
difficult it is to achieve
this?
832
00:37:29,448 --> 00:37:30,816
Yeah.
833
00:37:30,816 --> 00:37:34,085
This is definitely
a lot harder to pull off
834
00:37:34,085 --> 00:37:36,021
than the braised lamb dish.
835
00:37:36,021 --> 00:37:37,523
Yes.
Ooh, tough one!
836
00:37:37,523 --> 00:37:40,058
Difficulty rating definitely
counts for something here, I think.
837
00:37:42,193 --> 00:37:43,929
Service, please!
838
00:37:45,431 --> 00:37:46,932
Service, please!
839
00:37:46,932 --> 00:37:48,967
Are these the last three?
Yes. Thank you!
840
00:37:48,967 --> 00:37:50,469
Good job, guys.
841
00:37:50,469 --> 00:37:54,139
The main has gone out now and
I'm ready to plate up the dessert.
842
00:37:56,875 --> 00:37:58,910
Presentation is key today.
843
00:38:00,412 --> 00:38:02,414
Does that look like a creme
brulee?
844
00:38:02,414 --> 00:38:04,316
Or do I need more sugar?
Yeah, it does.
845
00:38:05,317 --> 00:38:07,085
In the beginning, I'm thinking
846
00:38:07,085 --> 00:38:11,657
to torch the top of the filo
kinda like a creme brulee.
847
00:38:15,361 --> 00:38:16,795
Ooh. Nah, bitter.
848
00:38:16,795 --> 00:38:18,764
Bitter, right? Yeah.
Bitter.
849
00:38:20,031 --> 00:38:21,767
That doesn't work.
850
00:38:21,767 --> 00:38:24,703
I think that looks nice
glossy like that.
851
00:38:24,703 --> 00:38:25,704
Yeah.
852
00:38:25,971 --> 00:38:28,907
So maybe we brush some of
the lemon honey syrup on top.
853
00:38:28,907 --> 00:38:30,876
I like the way that looks.
854
00:38:30,876 --> 00:38:33,311
Piling everything up
would be quite nice.
855
00:38:33,311 --> 00:38:34,312
Yeah.
856
00:38:34,446 --> 00:38:37,883
Makes it look like
a fine-dining galaktoboureko.
857
00:38:37,883 --> 00:38:40,586
And it's gonna eat so nice
858
00:38:40,586 --> 00:38:42,253
with the lemon honey syrup.
859
00:38:42,253 --> 00:38:44,255
Then you're gonna crack into it
and just...
860
00:38:44,255 --> 00:38:47,626
...the beautiful surprise of
fig, pistachio, just...
861
00:38:47,626 --> 00:38:49,928
That's my heart. Love it.
862
00:38:52,197 --> 00:38:53,799
Whoo-hoo!
863
00:38:54,866 --> 00:38:57,202
You're actually good at that!
Yeah!
864
00:38:57,202 --> 00:38:58,904
I am so happy today.
865
00:38:58,904 --> 00:39:01,172
I feel like I've thrived
under the pressure.
866
00:39:04,175 --> 00:39:05,811
Service, please.
867
00:39:05,811 --> 00:39:07,546
I'm lapping it up.
868
00:39:07,546 --> 00:39:09,314
I'm grateful to be here.
869
00:39:09,314 --> 00:39:13,151
I'm so happy to be sharing
my culture with everyone.
870
00:39:13,151 --> 00:39:15,987
And this is what food is all about.
871
00:39:15,987 --> 00:39:18,790
Good job! You're amazing.
872
00:39:18,790 --> 00:39:19,891
Far out.
Well done.
873
00:39:23,929 --> 00:39:25,531
Thank you!
Thank you.
874
00:39:25,531 --> 00:39:27,766
Thank you.
875
00:39:28,767 --> 00:39:31,470
OK, so from the red team,
a dessert of
876
00:39:31,470 --> 00:39:33,639
Greek creme brulee galaktoboureko
877
00:39:33,639 --> 00:39:35,541
with fig and honey syrup.
878
00:39:38,510 --> 00:39:40,912
That's a crispy filo. Yeah.
879
00:40:05,303 --> 00:40:07,172
Firstly, the filo pastry,
880
00:40:07,172 --> 00:40:09,908
like, it is so good.
881
00:40:12,043 --> 00:40:14,546
I was keen to see how he'd go
doing it in bulk
882
00:40:14,546 --> 00:40:17,015
and especially 'cause he had
a little bit of trouble, Theo,
883
00:40:17,015 --> 00:40:18,717
in his first batch.
884
00:40:18,717 --> 00:40:21,352
But I mean, it was golden,
it was flaky,
885
00:40:21,352 --> 00:40:23,622
it was layers upon layers
upon layers.
886
00:40:23,622 --> 00:40:26,224
So whatever problems he had,
he overcame them
887
00:40:26,224 --> 00:40:28,860
and he's produced a perfect
result again.
888
00:40:28,860 --> 00:40:30,762
Going underneath and you get, like,
889
00:40:30,762 --> 00:40:32,831
you know, the roasted pistachios,
890
00:40:32,831 --> 00:40:35,467
the kinda softened figs
891
00:40:35,467 --> 00:40:37,936
and then it's really
all just bound together by
892
00:40:37,936 --> 00:40:40,438
that kinda semolina custard.
893
00:40:40,438 --> 00:40:42,908
So definitely got Greek
flavours, Greek vibes.
894
00:40:42,908 --> 00:40:47,312
Creme brulee to me is
all about two textures.
895
00:40:47,312 --> 00:40:49,715
One is the snap of burnt sugar.
896
00:40:50,816 --> 00:40:52,951
Brulee.
Yep. Magical.
897
00:40:52,951 --> 00:40:54,820
And the second thing is the creme,
898
00:40:54,820 --> 00:40:59,424
which is that just-set,
impossibly creamy texture.
899
00:40:59,424 --> 00:41:03,428
And he's nailed both. I loved that.
900
00:41:03,428 --> 00:41:05,196
Service, please!
901
00:41:05,196 --> 00:41:08,166
Last ones!
Oh, my God!
902
00:41:09,635 --> 00:41:12,103
So we have just finished
main service
903
00:41:12,103 --> 00:41:16,007
and we have to get started
on our dessert.
904
00:41:16,007 --> 00:41:18,043
And we're rushing to plate up.
905
00:41:18,043 --> 00:41:20,345
You can do the mousse.
I'll probably, like...
906
00:41:20,345 --> 00:41:22,013
Oh, I'm scared too.
Are ya?
907
00:41:22,013 --> 00:41:24,449
Yeah. It's your dessert! Make
it happen!
908
00:41:24,449 --> 00:41:25,917
You'll be amazing, Rue!
OK!
909
00:41:25,917 --> 00:41:27,519
Believe in yourself!
OK!
910
00:41:28,620 --> 00:41:31,122
So we've decided to use
the espuma gun
911
00:41:31,122 --> 00:41:33,559
and actually make our mousse
into a foam
912
00:41:33,559 --> 00:41:35,226
to elevate the dish.
913
00:41:35,226 --> 00:41:37,495
But I've never done it before.
914
00:41:37,495 --> 00:41:38,697
Ah!
915
00:41:38,697 --> 00:41:40,699
I'm not gonna lie...
Go. Go, go. You've got this.
916
00:41:40,699 --> 00:41:42,000
Yep, OK.
917
00:41:45,203 --> 00:41:46,437
Ohh!
918
00:41:46,437 --> 00:41:47,973
I'm so sorry!
919
00:41:49,741 --> 00:41:51,176
This is not good.
920
00:41:51,176 --> 00:41:54,112
I am making a mess.
921
00:42:12,964 --> 00:42:15,466
Oh, my gosh!
922
00:42:15,466 --> 00:42:17,468
Oh, my gosh!
923
00:42:17,468 --> 00:42:19,971
I get one plate.
924
00:42:19,971 --> 00:42:23,408
The next plate, I'm thinking,
"OK, I'm confident now. I got
this."
925
00:42:24,509 --> 00:42:26,678
I...I think I've got
the hang of it now.
926
00:42:26,678 --> 00:42:28,146
I'm sorry, guys.
927
00:42:28,146 --> 00:42:30,115
It will not happen again.
928
00:42:30,115 --> 00:42:32,117
Yeah, nice, Rue.
Yeah, look at you!
929
00:42:32,117 --> 00:42:35,086
Go, guys! Like, the other team
have finished desserts.
930
00:42:35,086 --> 00:42:37,555
Whilst I'm plating up the mousse,
931
00:42:37,555 --> 00:42:40,959
Adi and Rhi are adding
the roasted grapes,
932
00:42:40,959 --> 00:42:44,863
the apricot
and the caramelised walnuts.
933
00:42:44,863 --> 00:42:46,732
Happy?
Yep.
934
00:42:46,732 --> 00:42:48,934
In the end, I drizzle a bit of
935
00:42:48,934 --> 00:42:50,969
the honey and orange blossom syrup.
936
00:42:50,969 --> 00:42:52,503
Yeah, beautiful.
937
00:42:52,503 --> 00:42:54,239
Very strong,
the orange blossom.
938
00:42:54,239 --> 00:42:56,474
That's gonna be beautiful with
everything else, though.
939
00:42:56,474 --> 00:42:58,543
Yeah, that's true.
Only a tiny little bit.
940
00:42:58,543 --> 00:43:00,145
OK. Service, please!
941
00:43:10,021 --> 00:43:11,256
Thank you!
942
00:43:12,991 --> 00:43:14,492
Thank you very much.
943
00:43:15,493 --> 00:43:16,527
Wow!
944
00:43:17,629 --> 00:43:20,131
From the blue team,
we have a Greek yoghurt mousse
945
00:43:20,131 --> 00:43:25,170
with roasted grapes, honeyed
syrup and spiced walnuts.
946
00:43:45,657 --> 00:43:47,092
I like the candied walnuts.
947
00:43:47,092 --> 00:43:49,460
I think that they are
beautifully crunchy.
948
00:43:49,460 --> 00:43:51,062
They have that lovely
bitterness to them.
949
00:43:51,062 --> 00:43:53,699
And those in themselves
are quite nice.
950
00:43:53,699 --> 00:43:56,434
The grapes give you some nice
pops of sweetness.
951
00:43:56,434 --> 00:43:59,671
The mousse has a nice sourness
from the Greek yoghurt.
952
00:43:59,671 --> 00:44:03,308
I think why I'm grappling
with this dish
953
00:44:03,308 --> 00:44:05,677
is that it feels like a lot of ideas
954
00:44:05,677 --> 00:44:10,215
trying to form together
a cohesive dish
955
00:44:10,215 --> 00:44:12,217
and it really just
hasn't gotten there.
956
00:44:12,217 --> 00:44:14,619
I understand the intention...
957
00:44:15,754 --> 00:44:19,324
...of this dish was to have
a white-chocolatey, fruity...
958
00:44:19,324 --> 00:44:21,960
Like, I get it. I get what they
were trying to manifest here.
959
00:44:21,960 --> 00:44:24,629
Lot of really good, considered
things going on there.
960
00:44:24,629 --> 00:44:28,099
But I think it's a flavour
battle that's just one step too
much for me.
961
00:44:28,099 --> 00:44:29,567
Couldn't agree more.
962
00:44:29,567 --> 00:44:31,302
There's a lot of big flavours,
963
00:44:31,302 --> 00:44:34,973
and especially that honey and
orange blossom syrup around
the outside.
964
00:44:34,973 --> 00:44:36,808
There's so many things
going on here,
965
00:44:36,808 --> 00:44:38,810
but nothing's really
meshing together.
966
00:44:38,810 --> 00:44:41,412
I think that that's the biggest
problem with this dish.
967
00:44:44,015 --> 00:44:47,185
I'm ready. You ready?
Service, please!
968
00:44:49,855 --> 00:44:52,023
Oh, well done!
969
00:44:52,023 --> 00:44:53,725
My God.
Well done!
970
00:44:55,560 --> 00:44:57,628
Whoa!
Good, right?
971
00:44:57,628 --> 00:45:00,265
That's so
good!
972
00:45:06,004 --> 00:45:10,675
Alright, let's see which team
has earned their place
973
00:45:10,675 --> 00:45:13,111
in tomorrow's Immunity Challenge.
974
00:45:15,280 --> 00:45:17,883
Navy team, your seafood stew
975
00:45:17,883 --> 00:45:20,518
was sophisticated and elevated.
976
00:45:21,519 --> 00:45:23,154
It was exactly what we asked for.
977
00:45:24,589 --> 00:45:30,128
Red team, nothing is more Greek
than lamb, potatoes and zucchini.
978
00:45:31,129 --> 00:45:33,031
But you took those simple flavours
979
00:45:33,031 --> 00:45:37,803
and turned them into
a completely refined dish.
980
00:45:37,803 --> 00:45:40,071
I think it was perfectly executed.
981
00:45:40,071 --> 00:45:41,907
Well done, well done.
982
00:45:41,907 --> 00:45:43,308
Wow!
983
00:45:45,110 --> 00:45:47,312
So both the mains
were really strong.
984
00:45:47,312 --> 00:45:50,215
You know what that means.
It all came down to dessert.
985
00:45:50,215 --> 00:45:51,983
Navy team,
986
00:45:51,983 --> 00:45:54,552
while the concept of
a Greek yoghurt dish
987
00:45:54,552 --> 00:45:57,655
with grapes and walnuts,
it sounds fantastic,
988
00:45:57,655 --> 00:46:01,426
unfortunately, the dish
lacked identity as a whole.
989
00:46:01,426 --> 00:46:03,028
Ohh.
990
00:46:03,028 --> 00:46:07,098
Red team, we understood
the concept of the dish.
991
00:46:08,266 --> 00:46:10,035
But more than that,
992
00:46:10,035 --> 00:46:13,371
we loved the snap of
that perfect filo pastry.
993
00:46:13,371 --> 00:46:16,474
And that's why, red team,
you are the winners today.
994
00:46:16,474 --> 00:46:18,709
Opa!
995
00:46:18,709 --> 00:46:20,145
Opa!
996
00:46:21,813 --> 00:46:22,914
Yes!
997
00:46:22,914 --> 00:46:25,150
Oh, my God, this is relief.
998
00:46:25,150 --> 00:46:27,552
All the weight has been
lifted off my shoulders.
999
00:46:27,552 --> 00:46:28,786
Thank you.
1000
00:46:28,786 --> 00:46:31,056
You can go home to your
parents' house this weekend.
1001
00:46:33,191 --> 00:46:35,060
My dad would be... Yeah.
1002
00:46:35,060 --> 00:46:38,930
"You're lucky you didn't
embarrass me and yourself."
1003
00:46:38,930 --> 00:46:42,033
So I'm really happy
that I got it done today
1004
00:46:42,033 --> 00:46:43,501
for that fact alone.
1005
00:46:43,501 --> 00:46:47,672
Declan, Brent, Theo and
Malissa, congratulations.
1006
00:46:47,672 --> 00:46:50,876
You have won an all-important
spot in tomorrow's Immunity Challenge,
1007
00:46:50,876 --> 00:46:53,744
where one of you will be
guaranteed safety
1008
00:46:53,744 --> 00:46:55,413
from Sunday's elimination.
1009
00:46:55,413 --> 00:46:56,915
And just maybe...
1010
00:46:56,915 --> 00:46:59,918
...a shiny little gold pin as well.
1011
00:46:59,918 --> 00:47:01,252
Ooh!
1012
00:47:01,252 --> 00:47:02,921
Of course, Shannon
will be joining us again
1013
00:47:02,921 --> 00:47:05,190
to help you get your hands on it.
1014
00:47:05,190 --> 00:47:08,026
Well done today, everybody.
Head on out.
1015
00:47:08,026 --> 00:47:09,694
See you tomorrow!
Nice one, crew.
1016
00:47:09,694 --> 00:47:11,162
Good stuff today.
1017
00:47:13,764 --> 00:47:15,666
Oh, good job!
1018
00:47:15,666 --> 00:47:18,003
Tomorrow night on
MasterChef Australia...
1019
00:47:18,003 --> 00:47:19,971
Come on, guys!
1020
00:47:19,971 --> 00:47:22,773
...with only four of them
cooking for immunity...
1021
00:47:22,773 --> 00:47:25,110
I just want this so badly.
1022
00:47:25,110 --> 00:47:26,744
I really wanna push myself,
1023
00:47:26,744 --> 00:47:29,347
maybe do a couple of
risky things today.
1024
00:47:29,347 --> 00:47:30,381
Surprise!
1025
00:47:30,381 --> 00:47:32,050
...their chances are good.
1026
00:47:32,050 --> 00:47:33,484
High risk, high reward.
1027
00:47:33,484 --> 00:47:35,086
If you nail this,
you could see yourself
1028
00:47:35,086 --> 00:47:36,888
with a pin
back on that apron,
1029
00:47:36,888 --> 00:47:38,389
and how good
would that be?
1030
00:47:38,389 --> 00:47:39,357
But...
1031
00:47:39,357 --> 00:47:41,059
Please put
your hands together
1032
00:47:41,059 --> 00:47:42,560
for Kay-Lene Tan!
1033
00:47:44,229 --> 00:47:45,696
...what are the odds
1034
00:47:45,696 --> 00:47:48,799
of beating
a professional chef?
1035
00:47:48,799 --> 00:47:51,102
Time to bring out
the big guns. Let's go.
1036
00:47:55,873 --> 00:47:58,209
Captions by Red Bee Media