1 00:00:07,308 --> 00:00:09,610 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,610 --> 00:00:12,180 MELISSA: It's Nelly Robinson! 3 00:00:12,180 --> 00:00:15,716 ...it was a Pressure Test straight out of a storybook. 4 00:00:15,716 --> 00:00:17,551 You're gonna be making my... 5 00:00:17,551 --> 00:00:19,987 ...Mr McGregor Garden. 6 00:00:19,987 --> 00:00:22,022 CATH: Oh, look at that! 7 00:00:22,022 --> 00:00:23,057 (GASPS) 8 00:00:23,057 --> 00:00:25,993 ...with an action-packed plot. 9 00:00:25,993 --> 00:00:28,462 Oh, my God! This is chaos! 10 00:00:28,462 --> 00:00:30,598 Come on. You gotta go quicker, bro. 11 00:00:30,598 --> 00:00:32,400 MALISSA: There's a lot going on here! 12 00:00:32,400 --> 00:00:35,669 They tried to follow it to the letter... 13 00:00:35,669 --> 00:00:38,072 JOCK: All the components were really beautiful. 14 00:00:38,072 --> 00:00:40,608 I think it was so very well done. 15 00:00:40,608 --> 00:00:42,110 Good effort. Really good effort. 16 00:00:42,110 --> 00:00:46,080 ...but there was no fairytale ending for Ralph. 17 00:00:46,080 --> 00:00:47,548 Thank you so much, guys. 18 00:00:47,548 --> 00:00:49,983 Leaving the kitchen today, as much as it hurts, 19 00:00:49,983 --> 00:00:51,985 I can walk out of here with my head high. 20 00:00:51,985 --> 00:00:55,789 Give it up for Ralph, everybody! 21 00:00:57,191 --> 00:00:58,559 Tonight, 22 00:00:58,559 --> 00:01:00,828 they're on a Greek odyssey. 23 00:01:00,828 --> 00:01:04,064 THEO: I feel, like, a bit of pressure because of my heritage, 24 00:01:04,064 --> 00:01:05,799 being the resident Greek. 25 00:01:05,799 --> 00:01:09,137 ...to win their chance at immunity. 26 00:01:14,442 --> 00:01:16,877 (ELEGANT MUSIC) 27 00:01:24,084 --> 00:01:25,719 (MUSIC DISTORTS AND STOPS) 28 00:01:26,720 --> 00:01:29,290 (ROCK MUSIC) 29 00:01:35,329 --> 00:01:37,531 RUE: I have never been here! 30 00:01:37,531 --> 00:01:40,601 I've never been to the NGV. I've never even heard of it. 31 00:01:40,601 --> 00:01:43,036 So I'm looking at it. I love art. 32 00:01:43,036 --> 00:01:46,374 Sometimes I don't really understand what's going on, 33 00:01:46,374 --> 00:01:49,743 because sometimes it's a blank picture and it's white 34 00:01:49,743 --> 00:01:53,714 and people are, like, "Wow. This is it." 35 00:01:53,714 --> 00:01:56,450 I'm, like, "I did not see it," you know? 36 00:01:57,451 --> 00:01:59,820 Oh, we're going to Greece today! Yep! 37 00:01:59,820 --> 00:02:01,555 JOCK: Come on, guys. Come on in. 38 00:02:01,555 --> 00:02:03,424 THEO: How cool's this? 39 00:02:03,424 --> 00:02:06,527 Today we're at the NGV, the National Gallery of Victoria, 40 00:02:06,527 --> 00:02:10,264 and they have set up this incredible Parthenon structure 41 00:02:10,264 --> 00:02:11,999 but it's so colourful. 42 00:02:11,999 --> 00:02:14,468 It's rainbow, it's got florals on it - 43 00:02:14,468 --> 00:02:16,870 it's just stunning to behold. 44 00:02:16,870 --> 00:02:19,507 That's the Parthenon. Parthenon. RUE: That's beautiful. 45 00:02:19,507 --> 00:02:21,509 'Parthenone'? How do you know that? 46 00:02:21,509 --> 00:02:24,645 I've been to Greece. I know what that structure is. 47 00:02:24,645 --> 00:02:26,747 Surely we're cooking Greek food today. 48 00:02:26,747 --> 00:02:29,183 JOCK: Morning, everyone. Get a load of this! 49 00:02:29,183 --> 00:02:31,585 Yeah, this is awesome! It's beautiful. 50 00:02:31,585 --> 00:02:35,088 Welcome to the NGV. 51 00:02:35,088 --> 00:02:39,993 This the oldest and most visited art gallery in Australia. 52 00:02:39,993 --> 00:02:45,399 And you're standing in front of the 'Temple of Boom', 53 00:02:45,399 --> 00:02:48,269 an evocative re-imagining 54 00:02:48,269 --> 00:02:50,204 of an ancient Greek icon. 55 00:02:50,204 --> 00:02:53,006 It's a place where people can experience 56 00:02:53,006 --> 00:02:56,810 art, music, performances, 57 00:02:56,810 --> 00:02:59,280 and in today's Service Challenge, 58 00:02:59,280 --> 00:03:00,481 your food. 59 00:03:00,481 --> 00:03:02,616 Yeah! Whoo-hoo! 60 00:03:07,455 --> 00:03:09,022 Time to grab an apron. 61 00:03:09,022 --> 00:03:11,259 BRENT: There's a lot of talk about Greece, 62 00:03:11,259 --> 00:03:14,928 so let's face it, it's probably gonna be a Greek Service Challenge. 63 00:03:14,928 --> 00:03:18,799 And there's one person I want on my team today. 64 00:03:18,799 --> 00:03:20,534 And it's... Declan. 65 00:03:20,534 --> 00:03:22,570 CONTESTANTS: Ohh! 66 00:03:22,570 --> 00:03:24,104 No, I'm joking. It's Theo. 67 00:03:24,104 --> 00:03:26,740 Come on, he's the Greek! I need the Greek in my team. 68 00:03:28,141 --> 00:03:29,377 (ALL CHEER) 69 00:03:29,377 --> 00:03:31,612 And you would not believe it, 70 00:03:31,612 --> 00:03:34,382 but Theo is also on the red team. 71 00:03:34,382 --> 00:03:35,849 Ohh! 72 00:03:35,849 --> 00:03:38,051 Yay! 73 00:03:38,051 --> 00:03:39,387 Alright, ladies. 74 00:03:40,388 --> 00:03:42,590 Righto - to the task at hand, eh? 75 00:03:42,590 --> 00:03:44,292 The 'Temple of Boom' here 76 00:03:44,292 --> 00:03:46,627 takes something that's thousands of years old 77 00:03:46,627 --> 00:03:48,529 and turns it into modern-day art. 78 00:03:48,529 --> 00:03:51,332 And today, that's the key to the challenge. 79 00:03:52,766 --> 00:03:55,836 We wanna see Greek food, but we wanna see it re-imagined 80 00:03:55,836 --> 00:03:57,871 with a contemporary twist. 81 00:03:57,871 --> 00:04:00,173 RHIANNON: This is gonna be a tough one. 82 00:04:00,173 --> 00:04:02,175 I'm so not modern! (LAUGHS) 83 00:04:03,277 --> 00:04:05,245 I'm still stuck in the '80s! 84 00:04:05,245 --> 00:04:07,281 To give us a best shot 85 00:04:07,281 --> 00:04:08,982 at avoiding a little Greek tragedy, 86 00:04:08,982 --> 00:04:11,419 we've organised another surprise for you. 87 00:04:11,419 --> 00:04:14,522 Because it's MasterChef: Secrets Surprises, 88 00:04:14,522 --> 00:04:16,256 you all know him, you all love him, 89 00:04:16,256 --> 00:04:18,025 today he's running the pass. 90 00:04:18,025 --> 00:04:19,927 Shannon Bennett. 91 00:04:19,927 --> 00:04:21,795 (CONTESTANTS EXCLAIM) 92 00:04:24,532 --> 00:04:26,367 SHANNON: Can't believe I'm here! 93 00:04:26,367 --> 00:04:27,835 Hey, guys! How are you? 94 00:04:27,835 --> 00:04:29,770 (LAUGHS) How are you, mate? 95 00:04:29,770 --> 00:04:32,806 RUE: Not only do we have to impress the judges, 96 00:04:32,806 --> 00:04:34,742 but we want to work really well 97 00:04:34,742 --> 00:04:37,144 and we want to impress Shannon. 98 00:04:37,144 --> 00:04:38,812 OK, I want to impress Shannon. 99 00:04:38,812 --> 00:04:42,115 You know, so I'm going to be on my best behaviour. 100 00:04:42,115 --> 00:04:44,585 MELISSA: OK, down to business. 101 00:04:44,585 --> 00:04:48,088 Each team today will be cooking a main and a dessert 102 00:04:48,088 --> 00:04:49,890 of contemporary Greek cuisine. 103 00:04:51,124 --> 00:04:54,294 You have 2.5 hours before your mains need to leave the pass. 104 00:04:54,294 --> 00:04:57,798 And your desserts, of course, will need to be served after that. 105 00:04:58,799 --> 00:05:02,570 Shannon will be helping you out in the kitchen today, leading the charge 106 00:05:02,570 --> 00:05:05,238 so use him to your advantage. 107 00:05:06,940 --> 00:05:09,309 You will have a fully stocked Greek pantry 108 00:05:09,309 --> 00:05:11,512 to make a feast fit for the gods. 109 00:05:12,580 --> 00:05:15,716 But the gods won't be judging your food today - we will be. 110 00:05:15,716 --> 00:05:17,317 (ALL CHUCKLE) ANDY: Sorry! 111 00:05:18,819 --> 00:05:20,721 So are you ready? CONTESTANTS: Yeah. 112 00:05:21,822 --> 00:05:22,956 Good luck. 113 00:05:22,956 --> 00:05:25,325 Your time starts... now. 114 00:05:25,325 --> 00:05:26,894 MALISSA: Yay! 115 00:05:26,894 --> 00:05:28,195 Go, team! 116 00:05:28,195 --> 00:05:31,098 ADI: Go, Cath! Let's go, ladies! 117 00:05:34,001 --> 00:05:36,437 Let's go! Let's go, red team! 118 00:05:36,437 --> 00:05:38,839 - Oh! - Hey, look at this! Look at this! 119 00:05:38,839 --> 00:05:40,207 Let's go. OK. 120 00:05:40,207 --> 00:05:41,675 Alright, let's do this. Alright, guys. 121 00:05:41,675 --> 00:05:43,744 Greek. You! 122 00:05:43,744 --> 00:05:45,446 That's me. (LAUGHS) 123 00:05:45,446 --> 00:05:47,247 I was thinking, like... 124 00:05:47,247 --> 00:05:49,349 So classic dish, Greek dish, is lamb. 125 00:05:49,349 --> 00:05:50,918 Yeah, nice. Alright. 126 00:05:50,918 --> 00:05:54,354 I feel like the challenge was made for me today 127 00:05:54,354 --> 00:05:55,989 because I know Greek food. 128 00:05:55,989 --> 00:05:58,392 And so I'm leading my team to do that. 129 00:05:58,392 --> 00:06:00,027 So let's just write down that for main. 130 00:06:00,027 --> 00:06:01,595 So, um... 131 00:06:01,595 --> 00:06:03,897 Lamb shoulder? Braised lamb shoulder? 132 00:06:03,897 --> 00:06:06,500 And we sort of sear it and put it in the pressure cooker? 133 00:06:06,500 --> 00:06:07,501 Yeah. Yeah. 134 00:06:07,768 --> 00:06:11,371 And then we serve it, it'll just be nice pulled-off chunks 135 00:06:11,371 --> 00:06:13,073 of that lamb shoulder. 136 00:06:13,073 --> 00:06:15,543 With dessert, what are we thinking? 137 00:06:15,543 --> 00:06:18,612 So... I'm thinking potentially 138 00:06:18,612 --> 00:06:21,515 to do some sort of filo pastry. 139 00:06:21,515 --> 00:06:23,451 Um, I was thinking, like... 140 00:06:23,451 --> 00:06:25,919 So classic dish, Greek dish, is galaktoboureko. 141 00:06:25,919 --> 00:06:29,790 So the galaktoboureko is a semolina custard. 142 00:06:31,091 --> 00:06:34,061 And then you could do, you know, crushed walnuts... 143 00:06:34,061 --> 00:06:36,830 Or pistachios? Walnuts and pistachios, yeah. 144 00:06:36,830 --> 00:06:37,831 Walnuts and pistachios. 145 00:06:38,031 --> 00:06:40,267 I've got the whole Greek community on my shoulders. 146 00:06:40,267 --> 00:06:42,302 I've got my dad on my shoulder, yelling at me 147 00:06:42,302 --> 00:06:44,104 if I get this wrong, that's for sure. 148 00:06:44,104 --> 00:06:47,475 And then I've got my team as well that are relying on me. 149 00:06:47,475 --> 00:06:49,577 And so no red wine in the... 150 00:06:49,577 --> 00:06:51,812 No, no. No red wine. Lemon. 151 00:06:51,812 --> 00:06:54,247 OK, where are we at? Ah, here he is. 152 00:06:54,247 --> 00:06:56,249 Ah, there he is! (LAUGHS) 153 00:06:56,249 --> 00:06:59,853 I wanna get in there and I wanna show the judges what I'm made of. 154 00:06:59,853 --> 00:07:03,757 So I'm thinking braised lamb, but then we're thinking maybe skordalia, 155 00:07:03,757 --> 00:07:07,027 which is, like, potato with, um, a load of garlic and lemon. 156 00:07:07,027 --> 00:07:08,361 Nice. Yeah, great. 157 00:07:08,361 --> 00:07:10,798 This is what we were thinking for, uh, dessert. 158 00:07:10,798 --> 00:07:12,666 Galaktoboureko. 159 00:07:12,666 --> 00:07:14,835 Say that again for me? Galaktoboureko. 160 00:07:14,835 --> 00:07:16,336 'Galakapureko'. Yeah. 161 00:07:16,336 --> 00:07:18,005 Which is milk custard. Milk custard. OK. 162 00:07:18,005 --> 00:07:20,608 I think you're on the right path there. 163 00:07:20,608 --> 00:07:22,209 I think we can get some refinement going. 164 00:07:22,209 --> 00:07:24,011 OK. 165 00:07:24,011 --> 00:07:26,747 It's gonna be difficult today for these Greek dishes 166 00:07:26,747 --> 00:07:29,316 because they're so close to my heart and traditional 167 00:07:29,316 --> 00:07:32,520 that I need to figure out how to make them refined 168 00:07:32,520 --> 00:07:34,387 without losing that heritage. 169 00:07:35,523 --> 00:07:38,492 You guys think about that. I'll go and visit the navy team. 170 00:07:38,492 --> 00:07:41,461 And I'll come back, OK? Yep, alright. 171 00:07:41,461 --> 00:07:42,963 We can just brainstorm. 172 00:07:42,963 --> 00:07:45,298 I really love and have clear memories of eating 173 00:07:45,298 --> 00:07:47,635 a lot of seafood in Greece. 174 00:07:47,635 --> 00:07:51,304 And that could look quite elegant and sexy on the plate. 175 00:07:51,304 --> 00:07:54,675 I was lucky enough to go to Greece last year. 176 00:07:54,675 --> 00:07:58,178 For me, thinking about Greek food automatically takes me to seafood 177 00:07:58,178 --> 00:08:00,147 because all across the Greek Islands 178 00:08:00,147 --> 00:08:01,982 they'll have octopus strung up, 179 00:08:01,982 --> 00:08:04,752 they'll have the best and freshest seafood. 180 00:08:04,752 --> 00:08:06,920 Just write it down as an option. 181 00:08:06,920 --> 00:08:09,189 Do we wanna try and do... So obviously the flavours. 182 00:08:09,189 --> 00:08:10,891 Simple? Let's think simple? Yes, keep it simple. 183 00:08:10,891 --> 00:08:14,294 And that's usually what - lemon, tomato, oregano, garlic? 184 00:08:14,294 --> 00:08:16,063 Oh, I love that! 185 00:08:16,063 --> 00:08:18,599 OK. Wow! Oh, hi! 186 00:08:18,599 --> 00:08:20,668 Yeah, so we're just... We're brainstorming. 187 00:08:20,668 --> 00:08:22,970 I'm liking what I'm seeing here, though. 188 00:08:22,970 --> 00:08:25,205 OK, let's start with the mains. Tell me what you've... 189 00:08:25,205 --> 00:08:26,840 We're gonna do the seafood stew. 190 00:08:26,840 --> 00:08:29,009 So you've got some scallop, 191 00:08:29,009 --> 00:08:31,945 you've got some prawns, white fish, squid. 192 00:08:31,945 --> 00:08:33,146 Sounds great. Yeah. 193 00:08:33,146 --> 00:08:36,083 Imagine you're on the coast somewhere in Corfu. 194 00:08:36,083 --> 00:08:37,484 Yeah, yeah. 195 00:08:37,484 --> 00:08:39,887 And you're looking out on that view and you've got this amazing, 196 00:08:39,887 --> 00:08:42,790 refined, beautiful Greek seafood stew. 197 00:08:42,790 --> 00:08:44,958 And then I liked what I saw here. 198 00:08:44,958 --> 00:08:46,426 Greek yoghurt. Yep. 199 00:08:46,426 --> 00:08:49,362 Honey. Honey is a huge... Obviously, yep. 200 00:08:49,362 --> 00:08:52,666 So for the dessert, I was thinking we could do a Greek yoghurt mousse. 201 00:08:52,666 --> 00:08:55,002 The mousse, to me, like, with Greek yoghurt, 202 00:08:55,002 --> 00:08:57,905 like, I think that's got a real appeal. 203 00:08:57,905 --> 00:09:01,108 Got some beautiful red grapes there. We could even roast some grapes. 204 00:09:01,108 --> 00:09:02,776 Roast apricots would be really nice as well. 205 00:09:02,776 --> 00:09:05,713 Generally these guys are good on the sweet. 206 00:09:05,713 --> 00:09:07,981 Do you wanna do that? Yes, I'm happy. 207 00:09:07,981 --> 00:09:09,783 And we'll just brainstorm and see how we go? 208 00:09:09,783 --> 00:09:11,518 OK, so you're splitting up into twos, yeah? 209 00:09:11,518 --> 00:09:12,986 Yeah. Alright, guys. Good luck. 210 00:09:12,986 --> 00:09:14,888 I'll be coming backwards and forwards, OK? 211 00:09:14,888 --> 00:09:17,190 Let's just get onto the seafood. Yep. 212 00:09:17,190 --> 00:09:20,027 Um, so we'll go in and get all our things. 213 00:09:20,027 --> 00:09:22,029 I'm just gonna go and pick up the Coles delivery. 214 00:09:22,029 --> 00:09:24,431 Yep. I'm just making sure that it's all doable. 215 00:09:24,431 --> 00:09:27,034 We have so much seafood prep to do. 216 00:09:27,034 --> 00:09:28,501 There's no time to waste. 217 00:09:28,501 --> 00:09:30,003 Here you go! Hi! Thank you. 218 00:09:32,372 --> 00:09:34,675 Thank you! Thanks. There you go! 219 00:09:34,675 --> 00:09:36,777 It's a mammoth task. 220 00:09:36,777 --> 00:09:39,312 We need to clean down these prawns, break up the squid, 221 00:09:39,312 --> 00:09:42,783 cut down the fish, clean off the mussels. 222 00:09:42,783 --> 00:09:46,253 Every single step needs something done to it. 223 00:09:46,253 --> 00:09:47,554 Oh, man. 224 00:09:47,554 --> 00:09:51,191 We need to move. Like, really. We've got so much to do. 225 00:09:52,793 --> 00:09:54,762 (TENSE MUSIC) 226 00:09:58,031 --> 00:10:00,500 How about this? 'Temple of Boom'. How good does this look? 227 00:10:00,500 --> 00:10:03,103 I hope the food today is gonna look as good as this. 228 00:10:03,103 --> 00:10:06,674 Obviously Greek is what we're looking at today, 229 00:10:06,674 --> 00:10:08,175 but contemporary Greek. 230 00:10:08,175 --> 00:10:10,343 Whether it's a souvlaki or moussaka 231 00:10:10,343 --> 00:10:11,812 or even just a humble Greek salad, 232 00:10:11,812 --> 00:10:13,513 how do you take the bones of that 233 00:10:13,513 --> 00:10:15,949 and refine it to something that is worthy of, 234 00:10:15,949 --> 00:10:18,151 you know, where we are today - that's their challenge. 235 00:10:18,151 --> 00:10:22,089 Regardless, I hope both teams transport us with their food today 236 00:10:22,089 --> 00:10:25,625 and give us something that is worthy of this incredible backdrop. 237 00:10:25,625 --> 00:10:27,294 Me too. Me three! 238 00:10:29,496 --> 00:10:31,732 What are you starting on? I'm working on a custard. 239 00:10:31,732 --> 00:10:34,567 Nice. Have you tried the dessert before? 240 00:10:34,567 --> 00:10:37,971 Nah. No, it's new... new to us all. 241 00:10:37,971 --> 00:10:41,975 And I've never done sk...'skodoppia' before either, 242 00:10:41,975 --> 00:10:44,277 but I feel like from the sounds of it 243 00:10:44,277 --> 00:10:45,946 it's just a mashed potato. 244 00:10:45,946 --> 00:10:48,648 I'm working on main with Brent. 245 00:10:48,648 --> 00:10:50,751 We've got braised lamb shoulder 246 00:10:50,751 --> 00:10:52,652 with a smash and oregano oil. 247 00:10:52,652 --> 00:10:55,823 We know the hero here is gonna be the lamb. 248 00:10:55,823 --> 00:10:57,290 It's got, obviously... 249 00:10:57,290 --> 00:10:59,760 Parsley and oregano are our two big heroes with that. 250 00:10:59,760 --> 00:11:01,995 And then the 'skordelia' is the starch, yeah? 251 00:11:01,995 --> 00:11:05,665 Brent's working on getting that lamb in the pressure cooker 252 00:11:05,665 --> 00:11:07,768 and I'm on the potatoes. 253 00:11:07,768 --> 00:11:10,137 Are you alright if I just keep peeling these 254 00:11:10,137 --> 00:11:11,805 for the skor...'skordoppia'? 255 00:11:11,805 --> 00:11:13,173 'Skordalia'. 256 00:11:13,173 --> 00:11:16,343 I go back to Deccy, see what he's up to 257 00:11:16,343 --> 00:11:18,545 and he's... he's telling me he's gonna make a 'skordappia' 258 00:11:18,545 --> 00:11:20,213 or a 'skordelia' 259 00:11:20,213 --> 00:11:21,849 or a 'skenangdia'. 260 00:11:21,849 --> 00:11:23,316 What am I working on? 261 00:11:23,316 --> 00:11:25,819 - Skordalia. - And I'm working on the skordalia. 262 00:11:25,819 --> 00:11:27,821 He's got no idea what he's talking about. 263 00:11:27,821 --> 00:11:31,091 He's... he's lost it every time he tells me what he's making. 264 00:11:31,091 --> 00:11:34,294 (LAUGHS) I know how to pronounce it. With a bit of help. 265 00:11:34,294 --> 00:11:37,264 Um, sko... Oh. 266 00:11:37,264 --> 00:11:39,666 Come on. Skordalia. 267 00:11:39,666 --> 00:11:41,334 (SPEAKS GREEK) 268 00:11:41,334 --> 00:11:44,571 Take me through what you're gonna do with this potato dish. 269 00:11:44,571 --> 00:11:46,173 Alright, so skordalia. 270 00:11:46,173 --> 00:11:48,008 Um, mashed potatoes. Yes. 271 00:11:48,008 --> 00:11:50,844 And then, you know, really boost up 272 00:11:50,844 --> 00:11:53,080 that flavour with garlic, lemon. 273 00:11:53,080 --> 00:11:56,316 Could we make this one nice quenelle on the plate? 274 00:11:56,316 --> 00:11:58,185 Yep. Beautifully refined shoulder. 275 00:11:58,185 --> 00:12:00,821 And then we've gotta think of that other element on the plate 276 00:12:00,821 --> 00:12:03,590 to bring it all together and say, "Wow, I'm in a restaurant." 277 00:12:03,590 --> 00:12:04,691 Exactly. 278 00:12:04,792 --> 00:12:08,661 We really need to make sure this dish is elevated enough 279 00:12:08,661 --> 00:12:11,064 and especially being at the NGV, 280 00:12:11,064 --> 00:12:13,366 you know, we wanna plate up some art. 281 00:12:13,366 --> 00:12:16,569 Then we're thinking something a bit fresh to go with it. 282 00:12:16,569 --> 00:12:19,439 Those beautiful little green zucchini. 283 00:12:19,439 --> 00:12:21,441 Yep. In half. 284 00:12:21,441 --> 00:12:24,711 With stuffed pepper, olives, anchovies. 285 00:12:24,711 --> 00:12:26,613 Perfect. Great. Beautifully refined, though. 286 00:12:26,613 --> 00:12:27,614 Yep. 287 00:12:28,115 --> 00:12:31,284 I think, like, with meat and potato, you need that little bit of freshness 288 00:12:31,284 --> 00:12:33,753 and I'm thinking with this courgette, 289 00:12:33,753 --> 00:12:36,323 we can put all that saltiness in there 290 00:12:36,323 --> 00:12:40,327 so when you do bite into that lamb and heavy skordalia, 291 00:12:40,327 --> 00:12:43,196 you've got this beautiful burst of freshness in your mouth. 292 00:12:43,196 --> 00:12:46,666 Do you think we lay one anchovy in each thing? 293 00:12:46,666 --> 00:12:49,102 Nah. Nah, dice it up. Dice it up? Yeah, perfect. 294 00:12:49,102 --> 00:12:51,304 How you going? THEO: Yeah, good. 295 00:12:53,473 --> 00:12:56,209 So I'm working on the filo pastry for the dessert 296 00:12:56,209 --> 00:12:58,211 and Malissa's working on the custards. 297 00:12:58,211 --> 00:13:01,081 The dessert today is galaktoboureko. 298 00:13:01,081 --> 00:13:02,615 It's a very traditional dish. 299 00:13:02,615 --> 00:13:05,218 It's basically served pretty much in a sheet pan. 300 00:13:05,218 --> 00:13:07,420 You have filo on the bottom, the custard in the middle, 301 00:13:07,420 --> 00:13:08,688 filo on top. 302 00:13:08,688 --> 00:13:10,490 And then when it comes out of the oven, 303 00:13:10,490 --> 00:13:13,460 a warm syrup is poured on the top. 304 00:13:13,460 --> 00:13:18,098 But I'm a little bit confused about how to present this dessert 305 00:13:18,098 --> 00:13:20,901 because it needs to look refined. 306 00:13:22,535 --> 00:13:24,171 We're talking classic Greek food 307 00:13:24,171 --> 00:13:27,307 taken to a level now where it's going to be restaurant. 308 00:13:27,307 --> 00:13:29,009 How are you gonna refine it? 309 00:13:29,009 --> 00:13:32,679 Um, so I'm not 100% sure. 310 00:13:32,679 --> 00:13:35,015 I need to think about this and, um... 311 00:13:35,015 --> 00:13:39,652 This is gonna be probably the thing that makes or breaks this dish. 312 00:13:39,652 --> 00:13:41,154 This dish could make you. 313 00:13:41,154 --> 00:13:42,622 You could be getting asked, you know, 314 00:13:42,622 --> 00:13:44,657 "Theo, can you come and be our guest chef here 315 00:13:44,657 --> 00:13:46,159 "to replicate this dessert?" 316 00:13:46,159 --> 00:13:47,895 This is your moment. 317 00:13:58,705 --> 00:14:00,573 How are you gonna refine this dessert? 318 00:14:00,573 --> 00:14:04,277 Um, so I'm not 100% sure. 319 00:14:04,277 --> 00:14:05,979 This is your moment. 320 00:14:05,979 --> 00:14:08,916 So I'd suggest that everything else here works beautifully. 321 00:14:08,916 --> 00:14:11,118 Your custard. Then you've got the textures with your nuts. 322 00:14:11,118 --> 00:14:13,453 Yep. Have a think about the presentation. 323 00:14:13,453 --> 00:14:14,454 That make sense? 324 00:14:14,454 --> 00:14:16,223 Yeah, thank you. Thanks, mate. 325 00:14:16,223 --> 00:14:19,359 I feel, like, a bit of pressure because of my heritage, 326 00:14:19,359 --> 00:14:21,294 being the resident Greek. 327 00:14:21,294 --> 00:14:23,663 So we'll have to think about this 328 00:14:23,663 --> 00:14:25,865 because we want it to look really refined. 329 00:14:25,865 --> 00:14:28,768 I would be so gutted if the navy team 330 00:14:28,768 --> 00:14:30,370 beat the red team today 331 00:14:30,370 --> 00:14:32,139 and beat me. 332 00:14:32,139 --> 00:14:34,374 And I can't allow for this to happen. 333 00:14:36,109 --> 00:14:38,745 Maybe park the custard on the bottom. Yep. 334 00:14:38,745 --> 00:14:41,915 The beautiful disc of filo pastry on top of that. 335 00:14:41,915 --> 00:14:42,916 Yeah, nice. 336 00:14:42,916 --> 00:14:44,684 I'm gonna put some lemon sugar on top 337 00:14:44,684 --> 00:14:46,186 and then creme brulee it 338 00:14:46,186 --> 00:14:48,188 so it kinda looks like a creme brulee as well. 339 00:14:48,188 --> 00:14:49,957 And then potentially we're gonna hollow out 340 00:14:49,957 --> 00:14:51,458 the centre of the custard, actually, 341 00:14:51,458 --> 00:14:54,094 and put the fig-and-honey syrup inside that. 342 00:14:54,094 --> 00:14:56,729 The dessert in my mind now has become 343 00:14:56,729 --> 00:14:59,732 a sort of galaktoboureko creme brulee. 344 00:14:59,732 --> 00:15:01,768 Let's do your version. 345 00:15:01,768 --> 00:15:04,004 Greek creme brulee. I love it, yeah. 346 00:15:04,004 --> 00:15:06,873 I did live in France, so that speaks to me as well. 347 00:15:06,873 --> 00:15:08,275 Yeah, totally! Yeah. 348 00:15:08,275 --> 00:15:11,945 For me to pull off this dessert, I need to focus on the filo. 349 00:15:11,945 --> 00:15:15,348 The filo's quite an important thing to nail today. 350 00:15:15,348 --> 00:15:16,984 I gotta roll this out 351 00:15:16,984 --> 00:15:19,386 and I'm gonna let that rest for as long as possible, 352 00:15:19,386 --> 00:15:22,589 because I want it to be pliable and be able to work with it. 353 00:15:22,589 --> 00:15:25,292 Normally filo is kind of rustic. 354 00:15:25,292 --> 00:15:27,394 It doesn't matter if it's uneven. 355 00:15:27,394 --> 00:15:28,928 We're looking for refinement today. 356 00:15:28,928 --> 00:15:32,399 And I wanna cut these filos into discs 357 00:15:32,399 --> 00:15:33,933 and I need it to be perfect. 358 00:15:33,933 --> 00:15:35,702 Now we're gettin' fancy. 359 00:15:35,702 --> 00:15:37,637 MALISSA: OK, awesome. Great. 360 00:15:37,637 --> 00:15:40,840 THEO: I feel inspired. I feel energised. 361 00:15:40,840 --> 00:15:42,742 This is what food is all about. 362 00:15:42,742 --> 00:15:46,113 And it's taken to a new level today too at the NGV. 363 00:15:46,113 --> 00:15:49,349 RHIANNON: Oh, how nice is that! Beautiful. 364 00:15:49,349 --> 00:15:51,518 So we've got scallops done. Working on prawns. 365 00:15:51,518 --> 00:15:53,653 Scallops are done. Squids are happening. 366 00:15:53,653 --> 00:15:55,622 Yeah, exactly. And so that's enough squid? 367 00:15:55,622 --> 00:15:57,524 This is head. This is head and shell? 368 00:15:57,524 --> 00:16:01,694 For main, Rhiannon and I are working on a Greek-style seafood stew. 369 00:16:01,694 --> 00:16:04,397 We've got a lot of different types of seafood going into this. 370 00:16:04,397 --> 00:16:07,334 We need two pieces of fish per plate 371 00:16:07,334 --> 00:16:10,137 plus a prawn plus a scallop. 372 00:16:10,137 --> 00:16:12,472 We've got squid, mussels. 373 00:16:12,472 --> 00:16:15,375 So, yeah, quite a bit of seafood in every plate, yeah. 374 00:16:15,375 --> 00:16:19,079 This dish needs to be really refined and not just a normal stew. 375 00:16:19,079 --> 00:16:21,281 So this seafood needs to be cooked to order 376 00:16:21,281 --> 00:16:23,250 so that it can be served in its best form. 377 00:16:23,250 --> 00:16:25,452 The seafood's actually all gonna be cooked differently. 378 00:16:25,452 --> 00:16:28,355 Like, currently the plan is to get the squid all crispy 379 00:16:28,355 --> 00:16:31,591 and to poach off the fish and things like that. 380 00:16:31,591 --> 00:16:33,493 I've also done the math 381 00:16:33,493 --> 00:16:36,396 and we're gonna need at least four litres of stock 382 00:16:36,396 --> 00:16:39,199 This stock is the main part of our dish. 383 00:16:39,199 --> 00:16:41,301 If there's no stock, it's not a stew. 384 00:16:41,301 --> 00:16:44,171 We need to motor. We need to get this bloody stock on. 385 00:16:44,171 --> 00:16:46,273 We need to get this stock on asap. 386 00:16:46,273 --> 00:16:47,740 Let's keep pushing. 387 00:16:47,740 --> 00:16:50,777 Red team, navy team? Yes? 388 00:16:50,777 --> 00:16:53,413 You've only got 90 minutes to go. 389 00:16:53,413 --> 00:16:55,782 Only 90 minutes! Come on, guys, let's go! 390 00:16:55,782 --> 00:16:57,284 Push! 90 minutes. 391 00:17:02,889 --> 00:17:04,324 Just look where you are, Cath. 392 00:17:04,324 --> 00:17:08,027 You're at the NGV, prepping for a service with the girls. 393 00:17:08,027 --> 00:17:10,097 RUE: Orange blossom water... 394 00:17:10,097 --> 00:17:12,765 Cath and I are working on the dessert today. 395 00:17:12,765 --> 00:17:18,438 So we're going to make a Greek yoghurt mousse with, um... 396 00:17:18,438 --> 00:17:20,540 I do know that Greeks use a lot of honey, 397 00:17:20,540 --> 00:17:22,842 so we're actually going to do, like, a honey syrup. 398 00:17:22,842 --> 00:17:24,944 And we're also going to roast some fruits 399 00:17:24,944 --> 00:17:27,347 and spice up some nuts. 400 00:17:27,347 --> 00:17:30,517 We are really capturing the flavours of Greece. 401 00:17:30,517 --> 00:17:32,252 When I think of Greek desserts, 402 00:17:32,252 --> 00:17:34,687 I think of, like, a Greek baklava 403 00:17:34,687 --> 00:17:36,556 which has that honey syrup 404 00:17:36,556 --> 00:17:38,358 and also some spiced walnuts. 405 00:17:38,358 --> 00:17:42,195 So we're going to draw inspiration from that and use it in our dish. 406 00:17:42,195 --> 00:17:45,298 Going to Greece, it's like my dream destination. 407 00:17:45,298 --> 00:17:48,868 I've never been there, but I'm here now. (LAUGHS) 408 00:17:49,936 --> 00:17:52,405 We do have quite a fair bit of elements 409 00:17:52,405 --> 00:17:54,174 that we want to put on the plate. 410 00:17:54,174 --> 00:17:57,076 So I'm in charge of the Greek yoghurt mousse 411 00:17:57,076 --> 00:17:59,979 and the honey and orange blossom syrup 412 00:17:59,979 --> 00:18:04,083 and Cath will work on the caramelised walnuts 413 00:18:04,083 --> 00:18:06,786 and the roasted fruit. 414 00:18:06,786 --> 00:18:08,288 Hey, Shannon? Yeah? 415 00:18:08,288 --> 00:18:09,756 I'm just testing these. 416 00:18:09,756 --> 00:18:12,425 I've just had, like, a tablespoon of apple-cider vinegar in there. 417 00:18:12,425 --> 00:18:14,093 Any spices there, guys? 418 00:18:14,093 --> 00:18:15,795 Yep. Cinnamon and cloves. 419 00:18:15,795 --> 00:18:17,264 Oh, perfect. Perfect, great. 420 00:18:17,264 --> 00:18:19,199 Now, if you do them ahead of time 421 00:18:19,199 --> 00:18:22,302 and just let them cool down a bit, but you still wanna serve them warm. 422 00:18:22,302 --> 00:18:25,472 Get all of those grapes done, these walnuts. Let's get it all going. 423 00:18:25,472 --> 00:18:28,007 Watch out, Theo. Watch out. 424 00:18:28,007 --> 00:18:29,942 I'm not the one to toot my own horn, 425 00:18:29,942 --> 00:18:32,679 but I think this could be a winner. 426 00:18:35,982 --> 00:18:38,084 How you going, boys? Yeah, good. 427 00:18:38,084 --> 00:18:40,086 Brent and I are doing main 428 00:18:40,086 --> 00:18:41,754 and we've got the beautiful lamb shoulder 429 00:18:41,754 --> 00:18:43,623 that we're gonna chuck in the pressure cooker 430 00:18:43,623 --> 00:18:46,493 served with our skordalia and 'corgets'. 431 00:18:46,493 --> 00:18:49,629 With the garlic lemon going in the potatoes, 432 00:18:49,629 --> 00:18:52,131 do you blitz it up, do you roast it? 433 00:18:52,131 --> 00:18:56,269 I think we need to blanch the garlic a little bit 434 00:18:56,269 --> 00:18:57,770 in some milk, 435 00:18:57,770 --> 00:19:00,473 which'll take away that real harshness of the garlic. 436 00:19:00,473 --> 00:19:02,942 And then you're gonna grate it. Yeah. 437 00:19:02,942 --> 00:19:05,077 Brent, do you want the juicer? 438 00:19:05,077 --> 00:19:07,180 Nah, nah. Just gonna throw 'em in whole. 439 00:19:07,180 --> 00:19:09,616 I am on the lamb. 440 00:19:09,616 --> 00:19:14,987 You know, the lamb is obviously such an iconic Greek ingredient. 441 00:19:15,988 --> 00:19:17,490 So I just wanna do it justice. 442 00:19:17,490 --> 00:19:20,760 I want it to scream of garlic, lemon, 443 00:19:20,760 --> 00:19:24,697 oregano, thyme, rosemary, all the aromats. 444 00:19:24,697 --> 00:19:27,700 I've got three pressure cookers going, so life's good. 445 00:19:27,700 --> 00:19:30,703 I'm gonna put 'em in for about 50 minutes. 446 00:19:30,703 --> 00:19:32,305 Lamb's on. OK, great. 447 00:19:32,305 --> 00:19:35,908 So now I'm gonna work on the filling for the 'corgets'. 448 00:19:35,908 --> 00:19:38,278 There's no chance we're gonna lose to the blue team. 449 00:19:38,278 --> 00:19:40,146 We've got our heads down, our bums up 450 00:19:40,146 --> 00:19:42,982 and we're working hard, so we've got a good chance. 451 00:19:42,982 --> 00:19:45,652 I hope you are having a fantastic time in here. 452 00:19:45,652 --> 00:19:48,020 You have one hour till service. Come on! 453 00:19:48,020 --> 00:19:49,489 Come on, guys. 454 00:19:49,489 --> 00:19:51,658 CATH: One hour to service. Come on, let's go! 455 00:19:51,658 --> 00:19:54,160 Smells good in here, by the way! 456 00:19:54,160 --> 00:19:55,628 Really good! Smells Greek, eh? 457 00:19:55,628 --> 00:19:57,297 Smells delicious! 458 00:19:58,298 --> 00:19:59,499 Oh, Jesus. 459 00:20:00,500 --> 00:20:01,934 We've got a lot to do, Adi. 460 00:20:01,934 --> 00:20:04,304 We've got a LOT to do, Rhi. 461 00:20:04,304 --> 00:20:06,773 This was, like, a huge dish. This stock's gotta get on. 462 00:20:07,940 --> 00:20:10,443 We've got an hour to go and our stock's not on. 463 00:20:11,811 --> 00:20:15,114 Like, honestly, generally you need stock on for a couple of hours. 464 00:20:15,114 --> 00:20:17,384 Definitely need to get that stock going, girls. 465 00:20:17,384 --> 00:20:21,354 I'm thinking we've bitten off more than we can chew. 466 00:20:34,133 --> 00:20:35,602 What are you doing? 467 00:20:35,602 --> 00:20:38,104 Once I've done this, I'll get the fish stock on. 468 00:20:38,104 --> 00:20:40,873 And then you maybe get some lemons juicing. 469 00:20:40,873 --> 00:20:42,909 Yep. It's an hour to go. 470 00:20:42,909 --> 00:20:44,377 Hot, hot behind you, Adi. 471 00:20:44,377 --> 00:20:45,878 Let's go, let's go, let's go. 472 00:20:45,878 --> 00:20:48,147 And I'm thinking, "Our stock's not on." 473 00:20:48,147 --> 00:20:50,417 Like, generally you need stock on for a couple of hours. 474 00:20:50,417 --> 00:20:53,320 Yeah, I'm kinda going, "Oh, my God, we've got a lot to do." Like... 475 00:20:53,320 --> 00:20:56,155 How are we gonna get this flavour into this broth? 476 00:20:56,155 --> 00:20:58,090 Definitely need to get that stock going, girls. 477 00:20:58,090 --> 00:21:00,493 So we've got the bones in. Yeah, great. 478 00:21:00,493 --> 00:21:02,995 Maybe a pressure-cooker stock. 479 00:21:02,995 --> 00:21:05,698 Oh, yeah. Pressure cooker? Yeah, we can do that. 480 00:21:05,698 --> 00:21:07,900 Yeah. Get it in there. OK. 481 00:21:07,900 --> 00:21:10,603 We just need to get this broth in the pressure cooker 482 00:21:10,603 --> 00:21:12,739 and leave it until service. 483 00:21:12,739 --> 00:21:17,076 So just putting equal amounts in every three... 484 00:21:17,076 --> 00:21:19,946 I'm just hoping that it's gonna get that flavour 485 00:21:19,946 --> 00:21:21,848 into this stock in time. 486 00:21:23,616 --> 00:21:25,051 It's just gonna be frantic. 487 00:21:25,051 --> 00:21:26,419 Yeah, we are. 488 00:21:27,520 --> 00:21:29,722 OK, we need to be able to get organised here 489 00:21:29,722 --> 00:21:31,424 so we can help these other guys. 490 00:21:31,424 --> 00:21:35,027 RUE: Mains is going to need all hands on deck 491 00:21:35,027 --> 00:21:38,297 because we need to cook our seafood to order. 492 00:21:38,297 --> 00:21:41,534 This was, like, a huge dish for not a long time. 493 00:21:41,534 --> 00:21:43,836 OK, how's this, Shannon? Yeah, good work. Good work. 494 00:21:43,836 --> 00:21:46,038 Put it onto a tray, though. I've put some salt in. 495 00:21:46,038 --> 00:21:49,175 We have our caramelised walnuts 496 00:21:49,175 --> 00:21:51,177 and the honey syrup. 497 00:21:51,177 --> 00:21:53,746 But Cath's working on the grapes 498 00:21:53,746 --> 00:21:57,216 while I finish off the white chocolate Greek yoghurt mousse. 499 00:22:02,188 --> 00:22:03,623 OK, I think more yoghurt. Yep. 500 00:22:03,623 --> 00:22:05,324 And more lemon. Yep. 501 00:22:05,324 --> 00:22:06,993 We could nail this, 502 00:22:06,993 --> 00:22:09,862 because we are really capturing the flavours of Greece. 503 00:22:13,065 --> 00:22:14,801 JOCK: Shannon! MELISSA: Here he comes. 504 00:22:14,801 --> 00:22:16,268 Hello! How are you? 505 00:22:16,268 --> 00:22:18,304 Uh, what news from the kitchen? 506 00:22:18,304 --> 00:22:19,872 What are we eating today? 507 00:22:19,872 --> 00:22:23,109 Navy team, OK, they're gonna do a really refined seafood stew. 508 00:22:23,109 --> 00:22:26,212 Technically hard. I think that they're taking on a big challenge. 509 00:22:26,212 --> 00:22:29,015 Everything's gotta be cooked perfectly with, obviously, 510 00:22:29,015 --> 00:22:31,551 limited amount of time in executing and plating. 511 00:22:31,551 --> 00:22:35,354 Cooking all that seafood to order is pretty tough. 512 00:22:35,354 --> 00:22:36,923 I think Adi's really driving the dish. 513 00:22:36,923 --> 00:22:38,558 Well, she's prepping a kingfish at the moment 514 00:22:38,558 --> 00:22:40,026 that's nearly as big as her. 515 00:22:40,026 --> 00:22:41,728 So, um... (JUDGES LAUGH) 516 00:22:41,728 --> 00:22:43,195 If they can execute that, 517 00:22:43,195 --> 00:22:44,997 it just blows anything else out of the water. 518 00:22:44,997 --> 00:22:47,366 Yeah. The red team is doing lamb. Lamb shoulder. 519 00:22:47,366 --> 00:22:49,469 Gotcha. With a bit of garlic and lemon. 520 00:22:49,469 --> 00:22:51,370 Skordalia - just a nice quenelle of that. 521 00:22:51,370 --> 00:22:53,606 I like that! That's elevating. 522 00:22:53,606 --> 00:22:55,107 So then we've got a courgette 523 00:22:55,107 --> 00:22:58,511 and we're gonna make a really nice Mediterranean sort of Greek salsa 524 00:22:58,511 --> 00:23:00,346 to go into the middle of that. 525 00:23:00,346 --> 00:23:01,948 I'm... I'm ordering that. Yeah! 526 00:23:04,451 --> 00:23:05,418 Thank you. 527 00:23:05,418 --> 00:23:06,853 Good? Yep. Nice. 528 00:23:07,854 --> 00:23:10,623 Hey, um, is the courgettes, zucchinis, all in? 529 00:23:10,623 --> 00:23:11,624 Yeah. 530 00:23:11,624 --> 00:23:13,392 And you've got your potatoes cooking. 531 00:23:13,392 --> 00:23:15,895 Potatoes are cooking, timer's on. Courgettes are in. 532 00:23:15,895 --> 00:23:17,096 OK. 533 00:23:17,096 --> 00:23:20,399 For the main, I'm looking after the skordalia potatoes 534 00:23:20,399 --> 00:23:22,635 and the stuffed courgettes. 535 00:23:22,635 --> 00:23:24,937 Do you wanna, um, 536 00:23:24,937 --> 00:23:28,374 get the anchovies - the other tinned ones that were over there? 537 00:23:28,374 --> 00:23:29,976 And then we're putting that in this mix. 538 00:23:29,976 --> 00:23:33,746 With the courgettes, I'm just gonna be jamming in 539 00:23:33,746 --> 00:23:35,515 strong Greek flavours. 540 00:23:35,515 --> 00:23:37,383 Push, push, push, push, push. 541 00:23:37,383 --> 00:23:40,386 Olives, anchovies, red peppers, shallots, 542 00:23:40,386 --> 00:23:42,689 lots of olive oil, garlic and lemon. 543 00:23:44,190 --> 00:23:46,425 So they're just about ready. 544 00:23:46,425 --> 00:23:49,228 So I'll get a sieve and just pass it all through the sieve. 545 00:23:49,228 --> 00:23:50,229 Yep. OK. 546 00:23:50,329 --> 00:23:53,132 I'm working on the stuffing for the courgettes 547 00:23:53,132 --> 00:23:55,267 but I need to go back to those potatoes 548 00:23:55,267 --> 00:23:59,105 because I'm just still a bit unsure about this skordalia. 549 00:23:59,105 --> 00:24:01,774 Theo. Do you blitz it up? 550 00:24:01,774 --> 00:24:06,145 So making it at home, just like a mashed potato, 551 00:24:06,145 --> 00:24:07,614 but it's quite a fine puree 552 00:24:07,614 --> 00:24:09,816 with garlic and lemon - that's pretty much it. 553 00:24:09,816 --> 00:24:11,684 "Lots of garlic, lots of lemon." 554 00:24:11,684 --> 00:24:14,453 I'm, like, "OK, but what does that tell me?" 555 00:24:14,453 --> 00:24:18,157 Do I weigh it and go off weight-to-butter ratio? 556 00:24:18,157 --> 00:24:20,827 BRENT: Do you know the weight-to-butter ratio? 557 00:24:20,827 --> 00:24:21,961 No. 558 00:24:21,961 --> 00:24:24,897 I've gotta work on passing these through the sieve 559 00:24:24,897 --> 00:24:27,266 and then going and getting my butter 560 00:24:27,266 --> 00:24:31,203 to just sort of make this skordalia come together. 561 00:24:31,203 --> 00:24:35,041 So I think I need about, like, 1.5 kilos of butter. 562 00:24:36,075 --> 00:24:37,544 THEO: We all good? Yep. 563 00:24:37,544 --> 00:24:40,780 Checking in with Melissa for our galaktoboureko, 564 00:24:40,780 --> 00:24:42,248 and she's going great. 565 00:24:42,248 --> 00:24:43,816 She's got the custard done. 566 00:24:43,816 --> 00:24:45,818 Yeah. Good? Yeah? 567 00:24:45,818 --> 00:24:47,419 I think Malissa's really... 568 00:24:47,419 --> 00:24:50,557 She's a close neighbour, you know, being Italian. 569 00:24:50,557 --> 00:24:52,058 (LAUGHS) So I think she's really... 570 00:24:52,058 --> 00:24:53,660 She's really showing her colours now, 571 00:24:53,660 --> 00:24:55,127 getting into the Greek flavours. 572 00:24:55,127 --> 00:24:57,029 That's it! So, yeah, very happy. 573 00:24:58,197 --> 00:25:00,166 SHANNON: Are you happy with the pastry? Where's your filo? 574 00:25:00,166 --> 00:25:02,735 There's a tester in the oven now. Oh, show me. 575 00:25:02,735 --> 00:25:05,705 I've made a tester filo and I'm hoping that 576 00:25:05,705 --> 00:25:08,174 it comes out as a beautiful filo disc. 577 00:25:08,174 --> 00:25:09,809 Oh, no! 578 00:25:09,809 --> 00:25:11,744 Oh, no, that's not what we're after. 579 00:25:11,744 --> 00:25:13,312 I'm not happy with it. 580 00:25:13,312 --> 00:25:15,848 It's lifted too much. It's uneven now. 581 00:25:15,848 --> 00:25:17,316 It doesn't look refined at all. 582 00:25:17,316 --> 00:25:18,685 OK. 583 00:25:18,685 --> 00:25:21,087 You're getting under the pump a bit now. 584 00:25:21,087 --> 00:25:22,989 I want them to cover the whole bowl. 585 00:25:22,989 --> 00:25:24,490 I want this like a creme brulee. 586 00:25:24,490 --> 00:25:26,292 Everything underneath is a surprise. Yep, OK. 587 00:25:26,292 --> 00:25:29,929 I just need to, yeah, figure out how to bake this 588 00:25:29,929 --> 00:25:32,164 to keep that round shape that I want for it. 589 00:25:32,164 --> 00:25:34,200 We want it to look really refined. 590 00:25:34,200 --> 00:25:35,668 What can I help you with? 591 00:25:35,668 --> 00:25:39,405 Um, maybe organise the biggest cookie cutter we have. 592 00:25:39,405 --> 00:25:42,008 I think I have a good idea to keep these uniform. 593 00:25:42,008 --> 00:25:45,077 From failures, that's where you learn and you get better. 594 00:25:45,077 --> 00:25:47,947 I wanna cut these filos into discs. 595 00:25:48,981 --> 00:25:51,718 Another pan on top of the baking tray 596 00:25:51,718 --> 00:25:54,320 so it keeps pressure on the filo 597 00:25:54,320 --> 00:25:55,955 so it doesn't move too much. 598 00:25:55,955 --> 00:25:58,024 Behind, behind, behind. 599 00:25:58,024 --> 00:26:01,761 The clock keeps ticking. That's the enemy today. 600 00:26:01,761 --> 00:26:06,132 So I throw it in the oven and I pray to... Zeus. 601 00:26:07,333 --> 00:26:09,335 Red team, navy team, 602 00:26:09,335 --> 00:26:11,037 there is 30 minutes to go! 603 00:26:11,037 --> 00:26:13,405 Come on, push! Let's go! 604 00:26:14,874 --> 00:26:15,942 Beautiful. 605 00:26:15,942 --> 00:26:18,177 (DRAMATIC MUSIC) 606 00:26:18,177 --> 00:26:20,913 Did you... Did you pass this? 607 00:26:20,913 --> 00:26:23,015 Yeah, I did. Lumpy as. 608 00:26:23,015 --> 00:26:24,516 Looking into the pot, 609 00:26:24,516 --> 00:26:28,220 this skordalia, it does look thick and clumpy. 610 00:26:28,220 --> 00:26:29,722 Yeah, too much butter. OK. 611 00:26:29,722 --> 00:26:31,557 It's separated. 612 00:26:31,557 --> 00:26:33,693 Like, these potatoes 613 00:26:33,693 --> 00:26:37,063 are not looking good from anyone's perspective. 614 00:26:38,330 --> 00:26:40,700 It's like the temple of doom. 615 00:26:40,700 --> 00:26:42,869 It's not looking good. 616 00:26:52,912 --> 00:26:55,748 (TENSE MUSIC) 617 00:27:03,522 --> 00:27:06,225 10 minutes to go to service! Come on! 10 minutes! 618 00:27:06,225 --> 00:27:07,960 DECLAN: Alright. 619 00:27:07,960 --> 00:27:09,461 Did you... did you pass this? 620 00:27:09,461 --> 00:27:11,497 Yeah, I did. Lumpy as. 621 00:27:11,497 --> 00:27:13,065 Yep. Oh, that's butter. 622 00:27:13,065 --> 00:27:14,533 Big clumps of butter, maybe, in there. 623 00:27:14,533 --> 00:27:16,002 Yeah, too much butter. OK. 624 00:27:16,002 --> 00:27:18,204 So next time you just put a little bit of butter 625 00:27:18,204 --> 00:27:19,772 to stop lumps forming - that's all. 626 00:27:21,640 --> 00:27:23,843 JOCK: What's that? ANDY: That's split mash. 627 00:27:23,843 --> 00:27:25,778 Um, my sko...'skordoppia'. 628 00:27:25,778 --> 00:27:27,246 Huh? 'Skordoppia'. 629 00:27:27,246 --> 00:27:28,781 Skordalia. Skordalia. 630 00:27:30,349 --> 00:27:32,451 That's all meant to be emulsified, isn't it? 631 00:27:33,452 --> 00:27:35,654 My skordalia has split. 632 00:27:35,654 --> 00:27:40,126 And I just want, like, silky-smooth mashed potato. 633 00:27:40,126 --> 00:27:42,628 I want you go get five pans with a handle. 634 00:27:42,628 --> 00:27:43,595 Yeah. OK? 635 00:27:43,996 --> 00:27:46,498 And we're gonna have a little bit of milk and bring it back, OK? 636 00:27:46,498 --> 00:27:47,700 Alright. 637 00:27:47,700 --> 00:27:52,171 If I don't serve up perfection here at the NGV, 638 00:27:52,171 --> 00:27:54,406 like, I'm gonna be letting the team down. 639 00:27:54,406 --> 00:27:55,742 Keep pushing, Deccy. 640 00:27:56,876 --> 00:27:59,611 So Shannon just wants me to do it in saucepans. 641 00:27:59,611 --> 00:28:01,280 So let's do it. 642 00:28:01,280 --> 00:28:03,983 Yeah, so just with the quantity that we've got going on 643 00:28:03,983 --> 00:28:07,286 I think it's better to spread it out. 644 00:28:07,286 --> 00:28:09,555 I'm a fixer and I'm a fighter, 645 00:28:09,555 --> 00:28:11,390 so I'm gonna fix this mash. 646 00:28:11,390 --> 00:28:14,293 As the whisk gets into that and these lumps around the side, 647 00:28:14,293 --> 00:28:16,162 that's where you got the issue. 648 00:28:16,162 --> 00:28:18,831 So get a rubber spatula. And scrape it all in. 649 00:28:21,500 --> 00:28:22,735 Lamb's finished. 650 00:28:22,735 --> 00:28:24,436 I release it and... 651 00:28:24,436 --> 00:28:26,873 (LAUGHS) Like, stuff is going everywhere. 652 00:28:26,873 --> 00:28:29,776 I'm expecting, um... 653 00:28:29,776 --> 00:28:32,111 ...some beautiful fall-apart lamb. 654 00:28:32,111 --> 00:28:33,145 Um... 655 00:28:34,847 --> 00:28:38,384 It's making a big enough mess, so it deserves to be fall-apart. 656 00:28:38,384 --> 00:28:41,854 We've gotta get this meat into servings. 657 00:28:41,854 --> 00:28:46,092 I can smell the oregano, garlic, lemon. It's ready to fall apart. 658 00:28:46,092 --> 00:28:48,694 You know, you put a fork in it and it just goes, "Buh." 659 00:28:48,694 --> 00:28:49,762 That's what you want! 660 00:28:51,097 --> 00:28:53,866 We need to get that reducing. I've got a pan there ready to go. 661 00:28:53,866 --> 00:28:54,867 OK. 662 00:28:54,867 --> 00:28:57,169 THEO: We've gotta move now. Come on! 663 00:28:57,169 --> 00:28:58,237 Come on! 664 00:28:58,237 --> 00:28:59,238 ADI: 26... 665 00:28:59,238 --> 00:29:00,706 This whole thing, this whole dish, 666 00:29:00,706 --> 00:29:02,574 oh, my gosh, we've got so much to do 667 00:29:02,574 --> 00:29:04,476 and we're, like, five minutes to service. 668 00:29:04,476 --> 00:29:08,680 It's almost time to service and we haven't started even cooking 669 00:29:08,680 --> 00:29:10,582 the seafood for our seafood stew. 670 00:29:10,582 --> 00:29:13,786 Maybe get a strainer and a pot ready for that stock. 671 00:29:13,786 --> 00:29:14,787 Yep, yep. 672 00:29:14,787 --> 00:29:17,423 I'm finally venting my pressure cookers 673 00:29:17,423 --> 00:29:20,192 and we need to balance our stock. 674 00:29:20,192 --> 00:29:22,829 Needs to yell "Greece!" 675 00:29:22,829 --> 00:29:24,897 It smells delicious. Smells great, yeah. 676 00:29:24,897 --> 00:29:27,099 So I don't think it's gonna need much refinement. 677 00:29:28,300 --> 00:29:29,735 The stock is super flavoursome. 678 00:29:29,735 --> 00:29:31,938 We've actually managed to pack a lot of flavour in there 679 00:29:31,938 --> 00:29:33,439 in a short amount of time. 680 00:29:33,439 --> 00:29:34,907 RUE: What do you have left? 681 00:29:34,907 --> 00:29:37,977 We have to cook all the seafood, so we need all hands on deck. 682 00:29:37,977 --> 00:29:40,179 Cath and Rue need to leave dessert behind 683 00:29:40,179 --> 00:29:41,680 and come and help us on mains, 684 00:29:41,680 --> 00:29:45,384 because we are cooking all of the seafood individually to order 685 00:29:45,384 --> 00:29:47,253 and it all needs to be perfect. 686 00:29:47,253 --> 00:29:49,188 What do you want me to do? Um... 687 00:29:49,188 --> 00:29:51,690 I've gotta run over to the other guys in a sec. 688 00:29:51,690 --> 00:29:53,359 Yeah, that's fine. 689 00:29:53,359 --> 00:29:55,862 Maybe you can then pick out the mussels, yeah. 690 00:29:57,096 --> 00:29:59,131 THEO: Behind. Hot, hot, hot. 691 00:29:59,131 --> 00:30:03,035 It's time to take that second tester out of the oven for my filo. 692 00:30:03,035 --> 00:30:05,304 And I pull it out 693 00:30:05,304 --> 00:30:07,773 and I take off that baking sheet and... 694 00:30:08,774 --> 00:30:11,010 Yes! This is what I want. 695 00:30:11,010 --> 00:30:12,611 I'm rapt with those. 696 00:30:12,611 --> 00:30:16,682 Little discs of... discs of filo pastry. Really happy. 697 00:30:16,682 --> 00:30:19,518 MALISSA: Oh, beautiful, Theo! Good job. 698 00:30:19,518 --> 00:30:21,187 A perfect filo disc. 699 00:30:21,187 --> 00:30:23,655 They look golden-brown and crispy. 700 00:30:23,655 --> 00:30:25,757 Alright, now I'm ready to go. 701 00:30:25,757 --> 00:30:27,226 Oh, it's so good! 702 00:30:27,226 --> 00:30:29,962 I'm gonna clear this space for service, guys. 703 00:30:29,962 --> 00:30:31,530 So this'll be all ready for service 704 00:30:31,530 --> 00:30:33,132 and then I'll come and help you guys. 705 00:30:33,132 --> 00:30:35,868 This is split, is it? 706 00:30:35,868 --> 00:30:37,503 No, mate. That's come back together. 707 00:30:37,503 --> 00:30:40,272 I'm feeling a sense of relief. 708 00:30:40,272 --> 00:30:42,074 I've brought it back together. 709 00:30:43,109 --> 00:30:44,543 It's really yummy. 710 00:30:44,543 --> 00:30:47,013 Opa! (LAUGHS) 711 00:30:47,013 --> 00:30:49,515 You got that... that sauce for me, Brent? 712 00:30:49,515 --> 00:30:50,983 BRENT: Yeah, yeah. Coming. 713 00:30:50,983 --> 00:30:52,952 DECLAN: We really need to motor on now 714 00:30:52,952 --> 00:30:55,054 and start plating for service. 715 00:30:55,054 --> 00:30:57,289 SHANNON: OK, guys, it's come down to this. 716 00:30:57,289 --> 00:30:59,025 10 seconds to go. 717 00:30:59,025 --> 00:31:00,859 CATH: Coming through, coming through. 718 00:31:01,928 --> 00:31:03,662 DECLAN: Alright, lamb's up. 719 00:31:03,662 --> 00:31:05,231 Good job, guys. 720 00:31:06,398 --> 00:31:07,967 THEO: Service, please! 721 00:31:10,636 --> 00:31:14,006 Tell you what - you close your eyes and you're somewhere in Greece. 722 00:31:14,006 --> 00:31:16,342 Like, the nice big chunk of lamb there. 723 00:31:16,342 --> 00:31:18,010 Skordalia's next to it. 724 00:31:18,010 --> 00:31:19,778 We've got the stuffed courgette. 725 00:31:19,778 --> 00:31:20,947 Beautiful sauce. 726 00:31:20,947 --> 00:31:23,882 And then the oregano oil just dotted around. 727 00:31:23,882 --> 00:31:25,517 Service! 728 00:31:26,752 --> 00:31:29,121 I think Brent and Declan have done really well with these dishes. 729 00:31:29,121 --> 00:31:31,423 You know, it's refined Greek dishes 730 00:31:31,423 --> 00:31:33,325 and I think, yeah, it all works, yeah. 731 00:31:33,325 --> 00:31:36,162 As I'm watching these dishes go out, 732 00:31:36,162 --> 00:31:38,164 I can see this as my future now. 733 00:31:38,164 --> 00:31:40,332 DECLAN: It's like 'My Big Fat Greek Wedding'. 734 00:31:41,333 --> 00:31:42,768 I love being in here, 735 00:31:42,768 --> 00:31:44,436 a commercial kitchen. 736 00:31:44,436 --> 00:31:46,805 You know, I've got my troops, 737 00:31:46,805 --> 00:31:48,440 I'm cooking Greek food. 738 00:31:48,440 --> 00:31:50,142 And I'm loving it. 739 00:31:51,110 --> 00:31:53,179 It's amazing to have that vision 740 00:31:53,179 --> 00:31:56,215 because when I started this competition, 741 00:31:56,215 --> 00:31:58,284 it was kinda, like, "Well, who knows what's gonna happen?" 742 00:31:58,284 --> 00:32:01,487 And now I can see where I'm going and it's amazing. 743 00:32:01,487 --> 00:32:03,089 Service, please! 744 00:32:06,758 --> 00:32:09,228 (DELICATE MUSIC) 745 00:32:14,833 --> 00:32:16,935 ANDY: Here we go! Hello! Thank you! 746 00:32:16,935 --> 00:32:19,405 Hello! Alright. 747 00:32:19,405 --> 00:32:22,108 OK, so this is the main from the red team. 748 00:32:23,275 --> 00:32:25,077 A lamb shoulder, skordalia, 749 00:32:25,077 --> 00:32:28,514 stuffed courgette with oregano and parsley oil. 750 00:32:33,352 --> 00:32:36,122 (TENSE MUSIC) 751 00:32:49,435 --> 00:32:50,536 Smashed it. 752 00:32:51,537 --> 00:32:53,439 Oh-ho! (LAUGHS) 753 00:32:54,673 --> 00:32:56,908 I absolutely loved that. 754 00:32:57,943 --> 00:33:01,147 The meat itself was fall-apart, delicious. 755 00:33:01,147 --> 00:33:05,517 Then you have a little bit of the courgette with the capers in there 756 00:33:05,517 --> 00:33:07,453 and the capsicum and the olives. 757 00:33:07,453 --> 00:33:10,856 Then you have the fattiness of that skordalia that's in there. 758 00:33:10,856 --> 00:33:12,358 Oh, my God. 759 00:33:12,358 --> 00:33:14,460 It brought everything together 760 00:33:14,460 --> 00:33:16,262 and just made me want more. 761 00:33:17,729 --> 00:33:19,531 I was a little worried with this challenge 762 00:33:19,531 --> 00:33:22,034 that perhaps they might have gotten carried away with 763 00:33:22,034 --> 00:33:23,935 trying to modernise something 764 00:33:23,935 --> 00:33:26,772 and then in that effort, kind of lose 765 00:33:26,772 --> 00:33:30,342 or detract from the Greekness of it all. 766 00:33:30,342 --> 00:33:32,278 But this is a delicious dish of food. 767 00:33:32,278 --> 00:33:36,615 The texture of the lamb itself is really fall-apart and tender. 768 00:33:36,615 --> 00:33:39,118 I loved the zucchini or the courgette 769 00:33:39,118 --> 00:33:42,588 bringing some pepperiness and some bitterness there. 770 00:33:42,588 --> 00:33:45,191 It's the thing that really just underpins everything 771 00:33:45,191 --> 00:33:47,059 and brings the dish together. 772 00:33:47,059 --> 00:33:49,695 The skordalia - hats off to Declan. 773 00:33:49,695 --> 00:33:53,832 Like, that did NOT look like that about half an hour ago. 774 00:33:53,832 --> 00:33:57,069 It was silky, it was smooth, it was rich. 775 00:33:57,069 --> 00:33:58,904 So... yes. 776 00:33:58,904 --> 00:34:00,672 I'm stoked. I'm happy. 777 00:34:00,672 --> 00:34:02,574 Oh, yes. I'm ready for some more food now. 778 00:34:03,675 --> 00:34:05,844 RHIANNON: Let's get this seafood happening, guys. 779 00:34:05,844 --> 00:34:08,180 So one of us on seafood each. 780 00:34:08,180 --> 00:34:11,117 You'll do scallops. I'll do prawns. You do fish. 781 00:34:11,117 --> 00:34:12,984 SHANNON: Have you cooked the seafood yet? 782 00:34:12,984 --> 00:34:13,985 Uh, no. 783 00:34:14,353 --> 00:34:17,723 Service has started, the red team is sending their dishes out. 784 00:34:17,723 --> 00:34:19,825 Our team is still not ready. 785 00:34:19,825 --> 00:34:22,728 We still have to cook off our seafood. 786 00:34:22,728 --> 00:34:24,963 I'm worried about your prawns are gonna be cooked on here. 787 00:34:24,963 --> 00:34:27,065 Kingfish is here. I'm gonna have someone on the kingfish. 788 00:34:27,065 --> 00:34:29,601 It's, like, crazy in the room. 789 00:34:29,601 --> 00:34:31,337 Let's get this kingfish in, quickly. 790 00:34:31,337 --> 00:34:32,338 Let's go. 791 00:34:32,538 --> 00:34:35,174 Everyone is panicking. Take them out. Take them out now. 792 00:34:35,174 --> 00:34:36,742 Holy moly, ladies. 793 00:34:36,742 --> 00:34:38,310 RUE: Yeah, I know. 794 00:34:46,218 --> 00:34:49,020 Do you have what it takes to compete in the MasterChef kitchen? 795 00:34:49,020 --> 00:34:52,691 Applications for contestants are now open. 796 00:34:52,691 --> 00:34:55,194 Head to the link and apply. 797 00:34:57,996 --> 00:35:00,566 SHANNON: OK, let's bring the plates up. You get the plates all ready. 798 00:35:00,566 --> 00:35:03,269 Yep. Two of you plate, two of you cook. 799 00:35:03,269 --> 00:35:05,904 I feel so deflated when I look at the red team 800 00:35:05,904 --> 00:35:09,141 and their plates are going out and we still don't even have a dish. 801 00:35:10,609 --> 00:35:13,612 Guys, we're working on four plates at a time. Yep. 802 00:35:13,612 --> 00:35:15,281 We have got so much to do. 803 00:35:15,281 --> 00:35:18,717 So we're all pulling together to help each other get this dish out. 804 00:35:18,717 --> 00:35:21,720 Two fish, four tomato, one scallop, 805 00:35:21,720 --> 00:35:24,490 one mussel, one prawn, one calamari. 806 00:35:24,490 --> 00:35:27,626 Rue and I are plating as fast as we can. 807 00:35:27,626 --> 00:35:29,395 ADI: Here's another four scallops. 808 00:35:29,395 --> 00:35:31,029 I'm gonna work on the next set of... 809 00:35:31,029 --> 00:35:33,064 Squid, squid, squid? Squid coming up. OK. 810 00:35:33,064 --> 00:35:35,167 I'm looking at the squid. It's crispy. 811 00:35:35,167 --> 00:35:38,637 The rest of the seafood looks like it's cooked perfectly. 812 00:35:38,637 --> 00:35:41,173 And it's finally come together. 813 00:35:41,173 --> 00:35:43,008 RUE: It looks bougie. 814 00:35:43,008 --> 00:35:45,043 Service, please! 815 00:35:45,043 --> 00:35:48,547 There's one jug per two plates, please. Thank you. 816 00:35:48,547 --> 00:35:50,081 Thank you. 817 00:35:52,184 --> 00:35:54,119 I can see seafood stew. Ooh! 818 00:35:54,119 --> 00:35:55,287 Ooh! 819 00:35:55,287 --> 00:35:56,988 Thank you! Thank you. 820 00:35:58,257 --> 00:35:59,591 Wow! Thank you. 821 00:36:00,926 --> 00:36:04,396 So from the blue team, a Greek seafood stew. 822 00:36:04,396 --> 00:36:06,798 And may I just say, this looks stunning. 823 00:36:06,798 --> 00:36:09,401 That looks epic. That looks so good. 824 00:36:09,401 --> 00:36:11,903 So I think we, uh... have got a little sauce job. 825 00:36:11,903 --> 00:36:13,505 Pour a little more? Yep. Here you go. 826 00:36:13,505 --> 00:36:15,574 Ladies first. Oh, thank you so much. 827 00:36:15,574 --> 00:36:17,209 Sauce job. 828 00:36:40,299 --> 00:36:41,733 Beautifully cooked prawn. 829 00:36:41,733 --> 00:36:44,370 Yeah, my fish is great. Stunning. 830 00:36:46,472 --> 00:36:49,541 Again, I'm a happy man. I'm a happy man. 831 00:36:49,541 --> 00:36:52,177 I think it came to the table and we all just got excited 832 00:36:52,177 --> 00:36:55,581 'cause it looked elevated, it looked refined, 833 00:36:55,581 --> 00:36:58,284 it looked like exactly what we were looking for from this challenge. 834 00:36:59,285 --> 00:37:00,752 The cooking of the seafood - 835 00:37:00,752 --> 00:37:05,291 like, we were always going to be honing in on that with this dish. 836 00:37:05,291 --> 00:37:07,359 They're all perfectly cooked. 837 00:37:07,359 --> 00:37:09,961 Scallop - beautifully caramelised on one side. 838 00:37:09,961 --> 00:37:13,499 Prawn - just-set silky goodness. 839 00:37:13,499 --> 00:37:17,336 Tail removed so I don't need to mess around with it. I love that. 840 00:37:17,336 --> 00:37:19,438 Mussel - plump, juicy. 841 00:37:19,438 --> 00:37:23,309 Kingfish and the squid tentacles - perfectly cooked. 842 00:37:23,309 --> 00:37:26,378 All of us, exactly the same story. 843 00:37:26,378 --> 00:37:29,448 And can I just say how difficult it is to achieve this? 844 00:37:29,448 --> 00:37:30,816 Yeah. 845 00:37:30,816 --> 00:37:34,085 This is definitely a lot harder to pull off 846 00:37:34,085 --> 00:37:36,021 than the braised lamb dish. 847 00:37:36,021 --> 00:37:37,523 Yes. Ooh, tough one! 848 00:37:37,523 --> 00:37:40,058 Difficulty rating definitely counts for something here, I think. 849 00:37:42,193 --> 00:37:43,929 RUE: Service, please! 850 00:37:45,431 --> 00:37:46,932 MALISSA: Service, please! 851 00:37:46,932 --> 00:37:48,967 Are these the last three? Yes. Thank you! 852 00:37:48,967 --> 00:37:50,469 Good job, guys. 853 00:37:50,469 --> 00:37:54,139 The main has gone out now and I'm ready to plate up the dessert. 854 00:37:56,875 --> 00:37:58,910 Presentation is key today. 855 00:38:00,412 --> 00:38:02,414 Does that look like a creme brulee? 856 00:38:02,414 --> 00:38:04,316 Or do I need more sugar? Yeah, it does. 857 00:38:05,317 --> 00:38:07,085 In the beginning, I'm thinking 858 00:38:07,085 --> 00:38:11,657 to torch the top of the filo kinda like a creme brulee. 859 00:38:15,361 --> 00:38:16,795 BRENT: Ooh. Nah, bitter. 860 00:38:16,795 --> 00:38:18,764 Bitter, right? Yeah. Bitter. 861 00:38:20,031 --> 00:38:21,767 That doesn't work. 862 00:38:21,767 --> 00:38:24,703 I think that looks nice glossy like that. 863 00:38:24,703 --> 00:38:25,704 Yeah. 864 00:38:25,971 --> 00:38:28,907 So maybe we brush some of the lemon honey syrup on top. 865 00:38:28,907 --> 00:38:30,876 I like the way that looks. 866 00:38:30,876 --> 00:38:33,311 Piling everything up would be quite nice. 867 00:38:33,311 --> 00:38:34,312 Yeah. 868 00:38:34,446 --> 00:38:37,883 Makes it look like a fine-dining galaktoboureko. 869 00:38:37,883 --> 00:38:40,586 And it's gonna eat so nice 870 00:38:40,586 --> 00:38:42,253 with the lemon honey syrup. 871 00:38:42,253 --> 00:38:44,255 Then you're gonna crack into it and just... 872 00:38:44,255 --> 00:38:47,626 ...the beautiful surprise of fig, pistachio, just... 873 00:38:47,626 --> 00:38:49,928 That's my heart. Love it. 874 00:38:49,928 --> 00:38:52,197 (HUMS TUNE) (TRADITIONAL GREEK MUSIC) 875 00:38:52,197 --> 00:38:53,799 Whoo-hoo! 876 00:38:54,866 --> 00:38:57,202 You're actually good at that! (LAUGHS) Yeah! 877 00:38:57,202 --> 00:38:58,904 I am so happy today. 878 00:38:58,904 --> 00:39:01,172 I feel like I've thrived under the pressure. 879 00:39:01,172 --> 00:39:04,175 (MALISSA LAUGHS) 880 00:39:04,175 --> 00:39:05,811 Service, please. 881 00:39:05,811 --> 00:39:07,546 I'm lapping it up. 882 00:39:07,546 --> 00:39:09,314 I'm grateful to be here. 883 00:39:09,314 --> 00:39:13,151 I'm so happy to be sharing my culture with everyone. 884 00:39:13,151 --> 00:39:15,987 And this is what food is all about. 885 00:39:15,987 --> 00:39:18,790 Good job! You're amazing. 886 00:39:18,790 --> 00:39:19,891 Far out. Well done. 887 00:39:19,891 --> 00:39:21,427 (SIGHS) 888 00:39:23,929 --> 00:39:25,531 Thank you! Thank you. 889 00:39:25,531 --> 00:39:27,766 (WAITER MURMURS) Thank you. 890 00:39:28,767 --> 00:39:31,470 OK, so from the red team, a dessert of 891 00:39:31,470 --> 00:39:33,639 Greek creme brulee galaktoboureko 892 00:39:33,639 --> 00:39:35,541 with fig and honey syrup. 893 00:39:36,742 --> 00:39:38,510 (PASTRY CRUNCHES) 894 00:39:38,510 --> 00:39:40,912 That's a crispy filo. Yeah. 895 00:40:05,303 --> 00:40:07,172 Firstly, the filo pastry, 896 00:40:07,172 --> 00:40:09,908 like, it is so good. 897 00:40:12,043 --> 00:40:14,546 I was keen to see how he'd go doing it in bulk 898 00:40:14,546 --> 00:40:17,015 and especially 'cause he had a little bit of trouble, Theo, 899 00:40:17,015 --> 00:40:18,717 in his first batch. 900 00:40:18,717 --> 00:40:21,352 But I mean, it was golden, it was flaky, 901 00:40:21,352 --> 00:40:23,622 it was layers upon layers upon layers. 902 00:40:23,622 --> 00:40:26,224 So whatever problems he had, he overcame them 903 00:40:26,224 --> 00:40:28,860 and he's produced a perfect result again. 904 00:40:28,860 --> 00:40:30,762 Going underneath and you get, like, 905 00:40:30,762 --> 00:40:32,831 you know, the roasted pistachios, 906 00:40:32,831 --> 00:40:35,467 the kinda softened figs 907 00:40:35,467 --> 00:40:37,936 and then it's really all just bound together by 908 00:40:37,936 --> 00:40:40,438 that kinda semolina custard. 909 00:40:40,438 --> 00:40:42,908 So definitely got Greek flavours, Greek vibes. 910 00:40:42,908 --> 00:40:47,312 Creme brulee to me is all about two textures. 911 00:40:47,312 --> 00:40:49,715 One is the snap of burnt sugar. 912 00:40:50,816 --> 00:40:52,951 Brulee. Yep. Magical. 913 00:40:52,951 --> 00:40:54,820 And the second thing is the creme, 914 00:40:54,820 --> 00:40:59,424 which is that just-set, impossibly creamy texture. 915 00:40:59,424 --> 00:41:03,428 And he's nailed both. I loved that. 916 00:41:03,428 --> 00:41:05,196 Service, please! 917 00:41:05,196 --> 00:41:08,166 Last ones! Oh, my God! 918 00:41:09,635 --> 00:41:12,103 So we have just finished main service 919 00:41:12,103 --> 00:41:16,007 and we have to get started on our dessert. 920 00:41:16,007 --> 00:41:18,043 And we're rushing to plate up. 921 00:41:18,043 --> 00:41:20,345 You can do the mousse. I'll probably, like... 922 00:41:20,345 --> 00:41:22,013 Oh, I'm scared too. Are ya? 923 00:41:22,013 --> 00:41:24,449 Yeah. It's your dessert! Make it happen! 924 00:41:24,449 --> 00:41:25,917 You'll be amazing, Rue! OK! 925 00:41:25,917 --> 00:41:27,519 Believe in yourself! OK! 926 00:41:28,620 --> 00:41:31,122 So we've decided to use the espuma gun 927 00:41:31,122 --> 00:41:33,559 and actually make our mousse into a foam 928 00:41:33,559 --> 00:41:35,226 to elevate the dish. 929 00:41:35,226 --> 00:41:37,495 But I've never done it before. 930 00:41:37,495 --> 00:41:38,697 Ah! 931 00:41:38,697 --> 00:41:40,699 I'm not gonna lie... Go. Go, go. You've got this. 932 00:41:40,699 --> 00:41:42,000 Yep, OK. 933 00:41:45,203 --> 00:41:46,437 ALL: Ohh! 934 00:41:46,437 --> 00:41:47,973 I'm so sorry! 935 00:41:49,741 --> 00:41:51,176 This is not good. 936 00:41:51,176 --> 00:41:54,112 I am making a mess. 937 00:42:03,021 --> 00:42:05,857 (DRAMATIC MUSIC) 938 00:42:12,964 --> 00:42:15,466 (LAUGHS) Oh, my gosh! 939 00:42:15,466 --> 00:42:17,468 Oh, my gosh! 940 00:42:17,468 --> 00:42:19,971 I get one plate. 941 00:42:19,971 --> 00:42:23,408 The next plate, I'm thinking, "OK, I'm confident now. I got this." 942 00:42:24,509 --> 00:42:26,678 I...I think I've got the hang of it now. 943 00:42:26,678 --> 00:42:28,146 I'm sorry, guys. 944 00:42:28,146 --> 00:42:30,115 It will not happen again. 945 00:42:30,115 --> 00:42:32,117 Yeah, nice, Rue. Yeah, look at you! 946 00:42:32,117 --> 00:42:35,086 Go, guys! Like, the other team have finished desserts. 947 00:42:35,086 --> 00:42:37,555 Whilst I'm plating up the mousse, 948 00:42:37,555 --> 00:42:40,959 Adi and Rhi are adding the roasted grapes, 949 00:42:40,959 --> 00:42:44,863 the apricot and the caramelised walnuts. 950 00:42:44,863 --> 00:42:46,732 Happy? Yep. 951 00:42:46,732 --> 00:42:48,934 In the end, I drizzle a bit of 952 00:42:48,934 --> 00:42:50,969 the honey and orange blossom syrup. 953 00:42:50,969 --> 00:42:52,503 Yeah, beautiful. 954 00:42:52,503 --> 00:42:54,239 CATH: Very strong, the orange blossom. 955 00:42:54,239 --> 00:42:56,474 That's gonna be beautiful with everything else, though. 956 00:42:56,474 --> 00:42:58,543 Yeah, that's true. Only a tiny little bit. 957 00:42:58,543 --> 00:43:00,145 OK. Service, please! 958 00:43:10,021 --> 00:43:11,256 Thank you! 959 00:43:12,991 --> 00:43:14,492 Thank you very much. 960 00:43:15,493 --> 00:43:16,527 Wow! 961 00:43:17,629 --> 00:43:20,131 From the blue team, we have a Greek yoghurt mousse 962 00:43:20,131 --> 00:43:25,170 with roasted grapes, honeyed syrup and spiced walnuts. 963 00:43:45,657 --> 00:43:47,092 I like the candied walnuts. 964 00:43:47,092 --> 00:43:49,460 I think that they are beautifully crunchy. 965 00:43:49,460 --> 00:43:51,062 They have that lovely bitterness to them. 966 00:43:51,062 --> 00:43:53,699 And those in themselves are quite nice. 967 00:43:53,699 --> 00:43:56,434 The grapes give you some nice pops of sweetness. 968 00:43:56,434 --> 00:43:59,671 The mousse has a nice sourness from the Greek yoghurt. 969 00:43:59,671 --> 00:44:03,308 I think why I'm grappling with this dish 970 00:44:03,308 --> 00:44:05,677 is that it feels like a lot of ideas 971 00:44:05,677 --> 00:44:10,215 trying to form together a cohesive dish 972 00:44:10,215 --> 00:44:12,217 and it really just hasn't gotten there. 973 00:44:12,217 --> 00:44:14,619 I understand the intention... 974 00:44:15,754 --> 00:44:19,324 ...of this dish was to have a white-chocolatey, fruity... 975 00:44:19,324 --> 00:44:21,960 Like, I get it. I get what they were trying to manifest here. 976 00:44:21,960 --> 00:44:24,629 Lot of really good, considered things going on there. 977 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. 978 00:44:28,099 --> 00:44:29,567 Couldn't agree more. 979 00:44:29,567 --> 00:44:31,302 There's a lot of big flavours, 980 00:44:31,302 --> 00:44:34,973 and especially that honey and orange blossom syrup around the outside. 981 00:44:34,973 --> 00:44:36,808 There's so many things going on here, 982 00:44:36,808 --> 00:44:38,810 but nothing's really meshing together. 983 00:44:38,810 --> 00:44:41,412 I think that that's the biggest problem with this dish. 984 00:44:44,015 --> 00:44:47,185 I'm ready. You ready? ALL: Service, please! 985 00:44:47,185 --> 00:44:49,855 (ALL CHEER) 986 00:44:49,855 --> 00:44:52,023 Oh, well done! 987 00:44:52,023 --> 00:44:53,725 My God. Well done! 988 00:44:55,560 --> 00:44:57,628 Whoa! Good, right? 989 00:44:57,628 --> 00:45:00,265 (MALISSA MUMBLES) That's so good! 990 00:45:00,265 --> 00:45:03,668 (MOMENTOUS MUSIC) 991 00:45:06,004 --> 00:45:10,675 Alright, let's see which team has earned their place 992 00:45:10,675 --> 00:45:13,111 in tomorrow's Immunity Challenge. 993 00:45:15,280 --> 00:45:17,883 Navy team, your seafood stew 994 00:45:17,883 --> 00:45:20,518 was sophisticated and elevated. 995 00:45:21,519 --> 00:45:23,154 It was exactly what we asked for. 996 00:45:24,589 --> 00:45:30,128 Red team, nothing is more Greek than lamb, potatoes and zucchini. 997 00:45:31,129 --> 00:45:33,031 But you took those simple flavours 998 00:45:33,031 --> 00:45:37,803 and turned them into a completely refined dish. 999 00:45:37,803 --> 00:45:40,071 I think it was perfectly executed. 1000 00:45:40,071 --> 00:45:41,907 Well done, well done. 1001 00:45:41,907 --> 00:45:43,308 Wow! 1002 00:45:45,110 --> 00:45:47,312 So both the mains were really strong. 1003 00:45:47,312 --> 00:45:50,215 You know what that means. It all came down to dessert. 1004 00:45:50,215 --> 00:45:51,983 Navy team, 1005 00:45:51,983 --> 00:45:54,552 while the concept of a Greek yoghurt dish 1006 00:45:54,552 --> 00:45:57,655 with grapes and walnuts, it sounds fantastic, 1007 00:45:57,655 --> 00:46:01,426 unfortunately, the dish lacked identity as a whole. 1008 00:46:01,426 --> 00:46:03,028 Ohh. 1009 00:46:03,028 --> 00:46:07,098 Red team, we understood the concept of the dish. 1010 00:46:08,266 --> 00:46:10,035 But more than that, 1011 00:46:10,035 --> 00:46:13,371 we loved the snap of that perfect filo pastry. 1012 00:46:13,371 --> 00:46:16,474 And that's why, red team, you are the winners today. 1013 00:46:16,474 --> 00:46:18,709 (CONTESTANTS CHEER) DECLAN: Opa! 1014 00:46:18,709 --> 00:46:20,145 Opa! 1015 00:46:21,813 --> 00:46:22,914 Yes! 1016 00:46:22,914 --> 00:46:25,150 Oh, my God, this is relief. 1017 00:46:25,150 --> 00:46:27,552 All the weight has been lifted off my shoulders. 1018 00:46:27,552 --> 00:46:28,786 Thank you. 1019 00:46:28,786 --> 00:46:31,056 You can go home to your parents' house this weekend. 1020 00:46:31,056 --> 00:46:33,191 (LAUGHS) 1021 00:46:33,191 --> 00:46:35,060 My dad would be... Yeah. 1022 00:46:35,060 --> 00:46:38,930 "You're lucky you didn't embarrass me and yourself." 1023 00:46:38,930 --> 00:46:42,033 So I'm really happy that I got it done today 1024 00:46:42,033 --> 00:46:43,501 for that fact alone. 1025 00:46:43,501 --> 00:46:47,672 Declan, Brent, Theo and Malissa, congratulations. 1026 00:46:47,672 --> 00:46:50,876 You have won an all-important spot in tomorrow's Immunity Challenge, 1027 00:46:50,876 --> 00:46:53,744 where one of you will be guaranteed safety 1028 00:46:53,744 --> 00:46:55,413 from Sunday's elimination. 1029 00:46:55,413 --> 00:46:56,915 And just maybe... 1030 00:46:56,915 --> 00:46:59,918 ...a shiny little gold pin as well. 1031 00:46:59,918 --> 00:47:01,252 ALL: Ooh! 1032 00:47:01,252 --> 00:47:02,921 Of course, Shannon will be joining us again 1033 00:47:02,921 --> 00:47:05,190 to help you get your hands on it. 1034 00:47:05,190 --> 00:47:08,026 Well done today, everybody. Head on out. 1035 00:47:08,026 --> 00:47:09,694 See you tomorrow! ANDY: Nice one, crew. 1036 00:47:09,694 --> 00:47:11,162 Good stuff today. 1037 00:47:11,162 --> 00:47:12,730 (ALL CHATTER) 1038 00:47:13,764 --> 00:47:15,666 Oh, good job! 1039 00:47:15,666 --> 00:47:18,003 Tomorrow night on MasterChef Australia... 1040 00:47:18,003 --> 00:47:19,971 ADI: Come on, guys! 1041 00:47:19,971 --> 00:47:22,773 ...with only four of them cooking for immunity... 1042 00:47:22,773 --> 00:47:25,110 MALISSA: I just want this so badly. 1043 00:47:25,110 --> 00:47:26,744 DECLAN: I really wanna push myself, 1044 00:47:26,744 --> 00:47:29,347 maybe do a couple of risky things today. 1045 00:47:29,347 --> 00:47:30,381 Surprise! 1046 00:47:30,381 --> 00:47:32,050 ...their chances are good. 1047 00:47:32,050 --> 00:47:33,484 High risk, high reward. 1048 00:47:33,484 --> 00:47:35,086 If you nail this, you could see yourself 1049 00:47:35,086 --> 00:47:36,888 with a pin back on that apron, 1050 00:47:36,888 --> 00:47:38,389 and how good would that be? 1051 00:47:38,389 --> 00:47:39,357 But... 1052 00:47:39,357 --> 00:47:41,059 Please put your hands together 1053 00:47:41,059 --> 00:47:42,560 for Kay-Lene Tan! 1054 00:47:42,560 --> 00:47:44,229 (CONTESTANTS CHEER) 1055 00:47:44,229 --> 00:47:45,696 ...what are the odds 1056 00:47:45,696 --> 00:47:48,799 of beating a professional chef? 1057 00:47:48,799 --> 00:47:51,102 Time to bring out the big guns. Let's go. 1058 00:47:55,873 --> 00:47:58,209 Captions by Red Bee Media