1 00:00:07,308 --> 00:00:09,410 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,410 --> 00:00:11,712 The legendary Clare Smyth! 3 00:00:11,712 --> 00:00:13,914 (CONTESTANTS CHEER) 4 00:00:13,914 --> 00:00:15,516 ...a world-class chef... 5 00:00:15,516 --> 00:00:18,252 Today you're cooking my... beef and oyster. 6 00:00:18,252 --> 00:00:21,155 (MALISSA GASPS) Oh, wow. 7 00:00:21,155 --> 00:00:24,225 ...brought a whopper of a Pressure Test. 8 00:00:24,225 --> 00:00:26,827 I'm so emotional. That is so beautiful. 9 00:00:26,827 --> 00:00:30,664 They gave each element everything they've got. 10 00:00:30,664 --> 00:00:32,900 RUE: 134 steps today. 11 00:00:32,900 --> 00:00:34,435 It's a lot. 12 00:00:34,435 --> 00:00:36,137 Yeah! Yeah! 13 00:00:36,137 --> 00:00:38,172 I am going to fight so hard. 14 00:00:38,172 --> 00:00:39,673 I'm not ready to go. 15 00:00:39,673 --> 00:00:43,777 But Malissa made a tough decision in the final moments... 16 00:00:43,777 --> 00:00:45,779 OK, I'm gonna use it. I'm gonna use it. 17 00:00:45,779 --> 00:00:48,616 ANDY AND CONTESTANTS: ..5, 4, 3... I'm gonna use it. 18 00:00:48,616 --> 00:00:50,851 ...2, 1. 19 00:00:51,852 --> 00:00:54,655 ...and despite her extraordinary effort... 20 00:00:54,655 --> 00:00:56,857 I thought she did really well. 21 00:00:56,857 --> 00:01:00,394 ...Rue said goodbye to the MasterChef kitchen. 22 00:01:00,394 --> 00:01:03,664 RUE: It has just been life-changing for me. 23 00:01:03,664 --> 00:01:07,835 You know, the end of one journey is the beginning of a new chapter. 24 00:01:07,835 --> 00:01:12,173 Tonight, it's an inspiring Service Challenge, 25 00:01:12,173 --> 00:01:16,377 where they all wanna be the cream of the crop. 26 00:01:20,514 --> 00:01:24,017 (ETHEREAL MUSIC) 27 00:01:28,389 --> 00:01:30,291 (CHICKEN CLUCKS) 28 00:01:32,193 --> 00:01:33,661 (BUZZES) 29 00:01:33,661 --> 00:01:36,497 RHIANNON: Oh, how cool is this. Look at all the bees! 30 00:01:36,497 --> 00:01:37,598 MALISSA: Wow! 31 00:01:37,598 --> 00:01:39,467 Look at this big zucchini here, guys. 32 00:01:39,467 --> 00:01:40,901 Oh, wow! 33 00:01:40,901 --> 00:01:43,804 Yesterday was a huge Pressure Test. 34 00:01:43,804 --> 00:01:48,041 Thankfully I actually had my immunity pin, which I used. 35 00:01:48,041 --> 00:01:50,844 And now here I am - I've made the top 6. 36 00:01:50,844 --> 00:01:52,580 RHIANNON: This is so awesome! 37 00:01:52,580 --> 00:01:56,484 MALISSA: And it's so nice to step out of the kitchen 38 00:01:56,484 --> 00:01:58,986 and be at this beautiful farm today 39 00:01:58,986 --> 00:02:01,555 surrounded by such beautiful produce. 40 00:02:03,424 --> 00:02:05,393 JOCK: Good morning! ANDY: Hey, crew! 41 00:02:05,393 --> 00:02:07,261 Hey! G'day! 42 00:02:08,829 --> 00:02:10,864 Good morning, everyone. ALL: Good morning! 43 00:02:10,864 --> 00:02:15,469 As you might have noticed, we are one judge down today. 44 00:02:15,469 --> 00:02:19,072 Mel's feeling a bit under the weather, so you're stuck with us two. 45 00:02:19,072 --> 00:02:20,741 Ohh! 46 00:02:20,741 --> 00:02:22,510 Soz. (ALL CHUCKLE) 47 00:02:22,510 --> 00:02:24,077 Don't let that bring you down, though, 48 00:02:24,077 --> 00:02:25,979 'cause have a look at where you are! 49 00:02:28,616 --> 00:02:31,452 We are surrounded by 2.5 acres, 50 00:02:31,452 --> 00:02:34,888 almost 400 garden beds, 51 00:02:34,888 --> 00:02:36,557 an expansive orchard, 52 00:02:36,557 --> 00:02:38,226 a berry patch, 53 00:02:38,226 --> 00:02:41,094 beehives and so much more. 54 00:02:42,230 --> 00:02:43,231 Wow! 55 00:02:44,265 --> 00:02:46,767 Not only does the garden look bountiful, 56 00:02:46,767 --> 00:02:48,669 the produce grown here 57 00:02:48,669 --> 00:02:50,504 makes up the majority of the menu 58 00:02:50,504 --> 00:02:54,308 at the two-hatted restaurant O.MY just down the road. 59 00:02:58,946 --> 00:03:00,481 And today, 60 00:03:00,481 --> 00:03:04,151 that's where your Service Challenge is gonna take place. 61 00:03:04,151 --> 00:03:06,354 (ALL EXCLAIM) No way! 62 00:03:06,354 --> 00:03:10,691 So for this challenge, we're gonna split you into teams of two. 63 00:03:10,691 --> 00:03:12,192 Oh! 64 00:03:13,227 --> 00:03:15,329 Everyone, grab an apron. 65 00:03:16,864 --> 00:03:18,332 Oh, brown! 66 00:03:20,033 --> 00:03:20,968 Grey! 67 00:03:20,968 --> 00:03:22,470 I've found it a little bit hard 68 00:03:22,470 --> 00:03:23,937 finding my feet in service challenges... 69 00:03:23,937 --> 00:03:26,307 (GASPS) No way! 70 00:03:26,307 --> 00:03:28,776 Yay, the girls! 71 00:03:28,776 --> 00:03:31,144 ...but I get picked with my best buddy, Rhi. 72 00:03:31,144 --> 00:03:32,513 Oh, yes! 73 00:03:32,513 --> 00:03:33,814 So I'm excited. 74 00:03:33,814 --> 00:03:34,948 Awesome, Rhi. 75 00:03:34,948 --> 00:03:38,018 OK. Brown team, we got Malissa and Theo. 76 00:03:38,018 --> 00:03:40,454 Then we've got the girls, huh? Yes! 77 00:03:40,454 --> 00:03:42,423 Cath and Rhiannon. 78 00:03:42,423 --> 00:03:45,626 And then we've got Declan and Brent in the green team, huh? 79 00:03:45,626 --> 00:03:47,395 Is everyone happy? CONTESTANTS: Yeah! 80 00:03:47,395 --> 00:03:49,597 Doesn't matter if you're not, 'cause we're not changing. 81 00:03:49,597 --> 00:03:51,198 (CONTESTANTS LAUGH) 82 00:03:51,198 --> 00:03:53,967 So to tell us some more about this beautiful property 83 00:03:53,967 --> 00:03:57,137 is one of the brains behind the operation at O.MY. 84 00:03:57,137 --> 00:04:01,809 Please welcome head chef Blayne Bertoncello! 85 00:04:01,809 --> 00:04:04,111 (CONTESTANTS CHEER) Here he is! 86 00:04:05,279 --> 00:04:06,780 Hey, guys. How you going? 87 00:04:06,780 --> 00:04:08,449 Hello! How are you, mate? 88 00:04:08,449 --> 00:04:09,917 Good. How are you? Very good. 89 00:04:09,917 --> 00:04:12,486 Hello. Good to see you! Good to see you too. 90 00:04:13,554 --> 00:04:15,823 Blayne, firstly, mate, thanks for having us here. 91 00:04:15,823 --> 00:04:17,758 It is spectacular. 92 00:04:18,759 --> 00:04:20,728 This is living the dream for a chef, isn't it? 93 00:04:20,728 --> 00:04:24,164 It really is, it really is. Gives us unlimited opportunity. 94 00:04:24,164 --> 00:04:26,567 And, yeah, you really can't complain when it comes to this. 95 00:04:26,567 --> 00:04:29,737 What do you think is really important about 96 00:04:29,737 --> 00:04:32,740 this style of, you know, farm-to-table cooking? 97 00:04:32,740 --> 00:04:34,241 Once you actually grow something, 98 00:04:34,241 --> 00:04:36,477 see it grow for, say, eight weeks or so, 99 00:04:36,477 --> 00:04:38,078 then you harvest it, then you use it, 100 00:04:38,078 --> 00:04:39,313 it's pretty special. 101 00:04:42,015 --> 00:04:44,051 Well, before we head on over to the restaurant, 102 00:04:44,051 --> 00:04:46,854 in the true spirit of farm-to-table dining, 103 00:04:46,854 --> 00:04:50,858 your job is to choose one ingredient from the farm 104 00:04:50,858 --> 00:04:52,826 and then feature it 105 00:04:52,826 --> 00:04:55,963 in either an entree, a main or a dessert. 106 00:04:55,963 --> 00:05:00,000 But you'll need to choose your ingredient carefully, 107 00:05:00,000 --> 00:05:03,070 because you won't know which course you're cooking 108 00:05:03,070 --> 00:05:06,139 until after you pick your produce. 109 00:05:09,443 --> 00:05:11,078 Righto. Ready to get your hands dirty? 110 00:05:11,078 --> 00:05:13,714 Yeah. Go and grab a basket. 111 00:05:13,714 --> 00:05:15,683 Grab a trowel, grab some gloves. 112 00:05:15,683 --> 00:05:17,317 Get on out there. Yeah! 113 00:05:17,317 --> 00:05:19,987 Get this basket, Cath? Yeah. 114 00:05:21,121 --> 00:05:24,124 I'm with Cath! My bestie in the whole competition! 115 00:05:24,124 --> 00:05:25,626 Oh, how good is this? 116 00:05:25,626 --> 00:05:27,294 This is amazing. Look at everything! 117 00:05:27,294 --> 00:05:30,464 Like, seriously, I'm in my dream element right now. 118 00:05:30,464 --> 00:05:34,368 I can pick anything I want from this whole farm. 119 00:05:34,368 --> 00:05:36,103 So here you've got little capsicums. 120 00:05:36,103 --> 00:05:37,871 Oh, it's gonna be tricky, isn't it? 121 00:05:37,871 --> 00:05:40,073 Because we do have to think about if it's gonna be 122 00:05:40,073 --> 00:05:42,042 an entree, main or dessert. 123 00:05:42,042 --> 00:05:44,044 They've got kaffir lime over there as well, though, Rhi. 124 00:05:44,044 --> 00:05:45,513 That would be cool! 125 00:05:45,513 --> 00:05:47,581 Thinking about you with Queensland. Yeah. 126 00:05:47,581 --> 00:05:49,517 Limes and me are friends. 127 00:05:49,517 --> 00:05:51,785 Let's grab some of these bad boys. 128 00:05:51,785 --> 00:05:53,286 How nice do they look! Oh, beautiful! 129 00:05:53,286 --> 00:05:54,755 Grab some of the big ones, hey? 130 00:05:54,755 --> 00:05:56,990 You can use the leaves, you can use the lime. 131 00:05:56,990 --> 00:05:59,727 We can make any entree, main, dessert with that. 132 00:05:59,727 --> 00:06:01,495 Yep, that's us. Happy with that? 133 00:06:01,495 --> 00:06:03,030 Yay! Well done! Awesome! 134 00:06:03,030 --> 00:06:04,632 High five, girlfriend. Let's go! 135 00:06:04,632 --> 00:06:06,800 I've gotta say, you have to be 136 00:06:06,800 --> 00:06:09,970 one of the luckiest restaurants in the world. 137 00:06:09,970 --> 00:06:12,573 Lots in the garden right now. What's peaking? 138 00:06:12,573 --> 00:06:14,608 Yeah, so at the moment there's a lot of tomatoes, 139 00:06:14,608 --> 00:06:16,977 a lot of cucumbers, a lot of zucchinis. 140 00:06:16,977 --> 00:06:19,179 There's a lot of apples, beetroot, 141 00:06:19,179 --> 00:06:21,014 heaps and heaps of different herbs. 142 00:06:21,014 --> 00:06:22,583 This isn't gonna be easy, though, 143 00:06:22,583 --> 00:06:24,051 'cause they've gotta pick the ingredient 144 00:06:24,051 --> 00:06:26,353 and then we're gonna tell them which course they're doing. 145 00:06:26,353 --> 00:06:28,856 What would you kinda go for that you know is gonna work 146 00:06:28,856 --> 00:06:30,458 and you know it's at peak right now? 147 00:06:30,458 --> 00:06:31,959 Probably go beetroot. Beet! Nice. 148 00:06:31,959 --> 00:06:33,461 Beetroot would be the most smartest choice 149 00:06:33,461 --> 00:06:34,928 to go across the three, I reckon. 150 00:06:34,928 --> 00:06:37,865 What would you pick? One of the herbs might be nice. 151 00:06:37,865 --> 00:06:40,534 I was gonna say lemon thyme. Yeah, or basil. 152 00:06:42,703 --> 00:06:45,706 Oh, how beautiful is this, though? Yeah, I know! It's so pretty! 153 00:06:45,706 --> 00:06:47,541 I'm buzzing being here today, 154 00:06:47,541 --> 00:06:50,778 and it brings back all these memories of growing up. 155 00:06:50,778 --> 00:06:52,312 Sort of feels like I'm at home. 156 00:06:52,312 --> 00:06:54,448 This one here's 'Blue Spice' basil. It's my favourite. 157 00:06:54,448 --> 00:06:56,617 I think it's one of the best ingredients we have. 158 00:06:56,617 --> 00:06:58,519 All you do is you strip it like this 159 00:06:58,519 --> 00:07:00,320 and it's got a really, really fragrant... 160 00:07:00,320 --> 00:07:02,322 You treat it like a seasoning. 161 00:07:02,322 --> 00:07:05,258 This is exactly the way I wanna cook - farm to table, 162 00:07:05,258 --> 00:07:07,695 using ingredients that are fresh and in season. 163 00:07:07,695 --> 00:07:11,599 Do you think that the 'Blue Spice' basil would work well in a dessert? 164 00:07:11,599 --> 00:07:13,100 It seems like it would. Yes, definitely. 165 00:07:13,100 --> 00:07:15,035 It'll go with everything, to be honest. 166 00:07:15,035 --> 00:07:18,739 I use it on meats as well, on seafood courses, 167 00:07:18,739 --> 00:07:20,207 right through desserts, yeah. 168 00:07:20,207 --> 00:07:21,842 100%. It's a good choice. 169 00:07:21,842 --> 00:07:23,410 Thank you so much! Thank you. 170 00:07:25,078 --> 00:07:26,780 Have you tried these? Nah. 171 00:07:26,780 --> 00:07:28,849 I wanna try. Just pop it in your mouth. 172 00:07:30,350 --> 00:07:31,819 Oh, wow. Mmm! 173 00:07:31,819 --> 00:07:35,255 Let's get some of them too. They're really, really sweet. 174 00:07:35,255 --> 00:07:38,291 Me and Declan are both really leaning towards the tomatoes. 175 00:07:38,291 --> 00:07:40,494 They're just, like... as I look around right now, 176 00:07:40,494 --> 00:07:42,262 they're just ready to go. 177 00:07:42,262 --> 00:07:45,365 Obviously, you know, we'd love to get entree or main. 178 00:07:45,365 --> 00:07:46,867 Beautiful! 179 00:07:46,867 --> 00:07:48,802 We're a little bit scared of dessert, 180 00:07:48,802 --> 00:07:51,839 but I'm scared of dessert every challenge, so... 181 00:07:51,839 --> 00:07:54,808 ...let's just chuck tomatoes in there and let's see how we go! 182 00:07:54,808 --> 00:07:57,811 ANDY: Come on, lads! Yeah, run it in! 183 00:07:59,847 --> 00:08:01,381 So this is how it's gonna work. 184 00:08:01,381 --> 00:08:02,983 Each team will pick a stake. 185 00:08:02,983 --> 00:08:05,986 I don't want you to look at it, I don't want you to reveal it 186 00:08:05,986 --> 00:08:08,021 until every person has got their stake, right? 187 00:08:09,990 --> 00:08:12,025 Where we going? Ooh, mama. 188 00:08:12,025 --> 00:08:14,194 Middle's looking good. Middle? 189 00:08:14,194 --> 00:08:15,228 Don't look. 190 00:08:16,229 --> 00:08:18,165 I'm gonna go this way. 191 00:08:19,900 --> 00:08:21,902 Thank you! No worries. 192 00:08:23,070 --> 00:08:24,504 Righto, green team. 193 00:08:24,504 --> 00:08:28,008 There is two out of three chances that you're doing a savoury. 194 00:08:28,008 --> 00:08:30,711 So if the MasterChef gods are on your side, 195 00:08:30,711 --> 00:08:32,946 tomatoes in a savoury. 196 00:08:32,946 --> 00:08:34,447 What'd you pick? 197 00:08:34,447 --> 00:08:37,117 Dessert. (ALL LAUGH) 198 00:08:38,552 --> 00:08:40,921 ANDY: Oh, no! 199 00:08:40,921 --> 00:08:43,090 Here we got dessert. 200 00:08:43,090 --> 00:08:45,626 We picked tomatoes and we've got dessert. 201 00:08:45,626 --> 00:08:47,761 What have we done, Brenty? Why'd you get 'em for? 202 00:08:47,761 --> 00:08:50,798 Are you crying inside? Yeah, I'm crying inside. 203 00:08:50,798 --> 00:08:53,166 Righto. Grey team, ladies, what did you get? 204 00:08:53,166 --> 00:08:54,635 Main! Main! 205 00:08:54,635 --> 00:08:56,637 Nice. And that means... 206 00:08:56,637 --> 00:08:58,906 We got entree! You got the entree. 207 00:08:58,906 --> 00:09:00,007 Yay! 208 00:09:03,343 --> 00:09:06,780 You'll have two hours to prepare your course for service. 209 00:09:06,780 --> 00:09:09,182 You'll have access to an open pantry. 210 00:09:09,182 --> 00:09:12,920 But remember, you must feature 211 00:09:12,920 --> 00:09:16,156 your chosen ingredient in your finished dish. 212 00:09:16,156 --> 00:09:20,661 The two teams that bring us the two best courses 213 00:09:20,661 --> 00:09:23,263 will go into tomorrow's Immunity Challenge 214 00:09:23,263 --> 00:09:26,700 where one of you will secure the first spot 215 00:09:26,700 --> 00:09:28,168 into the top 5. 216 00:09:28,168 --> 00:09:30,470 (CONTESTANTS EXCLAIM) That's right! 217 00:09:31,571 --> 00:09:33,173 Are you ready? Yes! 218 00:09:33,173 --> 00:09:35,142 Let's go, then. Let's go. 219 00:09:35,142 --> 00:09:36,610 BRENT: Let's go, mate. 220 00:09:36,610 --> 00:09:39,446 (TENSE MUSIC) 221 00:09:41,548 --> 00:09:43,817 Hello! Hello. How you going, guys? 222 00:09:43,817 --> 00:09:45,719 Good! How are you going? Good, good. 223 00:09:45,719 --> 00:09:48,155 So we've got 'Blue Spice' basil to start with. 224 00:09:48,155 --> 00:09:49,757 So that's our main focus, 225 00:09:49,757 --> 00:09:52,225 that's what we're gonna try and showcase to everyone. 226 00:09:52,225 --> 00:09:54,494 Malissa and I are thinking of 227 00:09:54,494 --> 00:09:57,330 a raviolo filled with the 'Blue Spice' basil, 228 00:09:57,330 --> 00:10:00,668 a vegetable broth and then maybe some sort of oil with the basil. 229 00:10:00,668 --> 00:10:02,970 We're thinking of a ricotta-and-herb filling 230 00:10:02,970 --> 00:10:05,839 'cause we really wanna have the basil in all the elements. 231 00:10:05,839 --> 00:10:08,575 So in the ricotta filling, in the broth 232 00:10:08,575 --> 00:10:10,343 and then in the oil as well. 233 00:10:10,343 --> 00:10:12,713 Yeah, I mean, that sounds fantastic, yeah. 234 00:10:12,713 --> 00:10:15,448 And would you recommend for the oil and everything 235 00:10:15,448 --> 00:10:17,117 just using the leaves out of this? 236 00:10:17,117 --> 00:10:20,220 Yeah, leaves... So strip the leaves down, as many as you can. 237 00:10:20,220 --> 00:10:23,223 And all of this, strip that and use that 238 00:10:23,223 --> 00:10:25,659 fairly heavily dusted over the end of the dish, I reckon. 239 00:10:25,659 --> 00:10:26,860 OK. Beautiful, guys. 240 00:10:26,860 --> 00:10:28,862 I reckon you can get started. Yeah, let's get started. 241 00:10:28,862 --> 00:10:30,998 Thanks for your help, mate. Good luck. 242 00:10:30,998 --> 00:10:34,567 OK, so I'm gonna get started on the pasta dough. 243 00:10:34,567 --> 00:10:35,568 OK, great. 244 00:10:35,568 --> 00:10:37,437 And then I'll work on the ricotta as well. 245 00:10:37,437 --> 00:10:40,774 So do you maybe wanna start working on the broth and the oil? 246 00:10:40,774 --> 00:10:42,275 Yeah, perfect, yeah. Great. Alright. 247 00:10:42,275 --> 00:10:43,711 Lots to do! 248 00:10:43,711 --> 00:10:46,747 We've only got two hours to prep to get it done. 249 00:10:46,747 --> 00:10:49,549 I'm really happy with the ingredient that we picked. 250 00:10:49,549 --> 00:10:52,352 I think we're both really comfortable using basil 251 00:10:52,352 --> 00:10:54,855 and we were really happy when we got entree. 252 00:10:54,855 --> 00:10:58,458 And I love working with Theo. We were together in the last team challenge. 253 00:10:58,458 --> 00:11:01,094 Going for the win today. Definitely want that immunity. 254 00:11:01,094 --> 00:11:03,196 Get that top 5. (LAUGHS) 255 00:11:04,798 --> 00:11:06,199 Hello, hello! 256 00:11:06,199 --> 00:11:08,301 Alright. Kaffir lime. CATH: Yes! 257 00:11:08,301 --> 00:11:11,171 We've got main dish today. I'm stoked. I'm happy with main. 258 00:11:11,171 --> 00:11:13,206 What's your thoughts? What are we doing? 259 00:11:13,206 --> 00:11:14,674 Straightaway, I've got ideas. 260 00:11:14,674 --> 00:11:16,977 I'm thinking I'd go down the seafood route 261 00:11:16,977 --> 00:11:19,747 and maybe make, like, some sort of curry-based sauce. 262 00:11:19,747 --> 00:11:22,049 So something fresh, so maybe... 263 00:11:22,049 --> 00:11:24,718 You know, maybe a curry base with an oil, perhaps? 264 00:11:24,718 --> 00:11:26,586 Yeah, out of the leaves? Yeah, love that. 265 00:11:26,586 --> 00:11:29,622 Maybe a fish direction wouldn't be a bad idea for you. 266 00:11:29,622 --> 00:11:32,726 Rock flathead. Absolutely premium fish. 267 00:11:32,726 --> 00:11:34,862 Makes a beautiful curry as a fish. Yep. 268 00:11:34,862 --> 00:11:37,064 And I can show you how to sort of prepare that. 269 00:11:37,064 --> 00:11:38,999 That'd be awesome. We're not the fish queens... 270 00:11:38,999 --> 00:11:40,500 Yeah, no, that's fine! ...of the crew! 271 00:11:40,500 --> 00:11:42,635 I can show you that. That's no worries at all. 272 00:11:42,635 --> 00:11:46,139 Any advice I can take off Blayne, I'm taking. 273 00:11:46,139 --> 00:11:49,209 I'm, like, asking questions. This is just so amazing. 274 00:11:49,209 --> 00:11:51,011 Then you've got your curry which you're gonna do. 275 00:11:51,011 --> 00:11:53,146 And then we've got a broth-based curry, we were thinking. 276 00:11:53,146 --> 00:11:55,415 OK. Is the kaffir lime gonna be through that as well? 277 00:11:55,415 --> 00:11:57,584 Yeah. Use the fish bones and things like that. 278 00:11:57,584 --> 00:11:59,052 Yeah, good idea. Yep, perfect. 279 00:11:59,052 --> 00:12:01,254 Because that showcases using all the bits. 280 00:12:01,254 --> 00:12:02,389 BOTH: Yeah. 281 00:12:02,756 --> 00:12:04,992 Well, first thing up, I'm gonna show you how to fillet this fish. 282 00:12:04,992 --> 00:12:06,493 Perfect. And then we'll get into it. 283 00:12:06,493 --> 00:12:07,861 OK. That sounds amazing. 284 00:12:12,432 --> 00:12:14,401 THEO: Oh, they're already in! Wow! 285 00:12:14,401 --> 00:12:15,869 Hey, guys. THEO AND MALISSA: Hey! 286 00:12:15,869 --> 00:12:17,404 Oh, it's so awesome. 287 00:12:17,404 --> 00:12:20,173 I love being in a team challenge, especially with my mate. 288 00:12:20,173 --> 00:12:22,042 OK, let's do this, sweetie, OK? 289 00:12:22,042 --> 00:12:24,077 So let's get an idea of who's doing what, right? 290 00:12:24,077 --> 00:12:26,279 So if you start that, right? 291 00:12:26,279 --> 00:12:28,581 OK. Yep, yep. And basically, I'll do the broth. 292 00:12:28,581 --> 00:12:31,551 You do need to communicate with each other in a team. 293 00:12:31,551 --> 00:12:33,520 BOTH: Ohhh! 294 00:12:33,520 --> 00:12:34,754 (BOTH LAUGH) 295 00:12:34,754 --> 00:12:37,991 And her and I definitely have no issues with that! (LAUGHS) 296 00:12:37,991 --> 00:12:39,793 We're both on the same page, aren't we, Rhi? 297 00:12:39,793 --> 00:12:41,261 Yeah! Yeah! 298 00:12:43,997 --> 00:12:45,833 Hey, guys. How you going? Yeah, real good. 299 00:12:45,833 --> 00:12:47,334 (LAUGHS) Are you sure? 300 00:12:47,334 --> 00:12:49,102 (LAUGHS) Thanks for this. 301 00:12:49,102 --> 00:12:51,471 We've been thinking what we can do, 302 00:12:51,471 --> 00:12:54,507 but me and Declan are doing dessert. 303 00:12:54,507 --> 00:12:56,143 But not only that - 304 00:12:56,143 --> 00:12:59,813 me and Declan are doing dessert with tomatoes. 305 00:12:59,813 --> 00:13:01,548 Alright, what are we thinking? 306 00:13:01,548 --> 00:13:03,016 Any thoughts yet? 307 00:13:03,016 --> 00:13:05,352 Um... Yeah, um... 308 00:13:08,856 --> 00:13:10,423 Speechless right now. 309 00:13:10,423 --> 00:13:11,859 Um... 310 00:13:19,900 --> 00:13:21,869 Alright, what are we thinking? Any thoughts yet? 311 00:13:21,869 --> 00:13:23,170 Um... 312 00:13:23,170 --> 00:13:24,671 Um... 313 00:13:24,671 --> 00:13:26,073 (LAUGHS) 314 00:13:26,073 --> 00:13:28,775 Yeah, it's not looking too good at the moment! 315 00:13:28,775 --> 00:13:30,477 I'm very nervous. 316 00:13:30,477 --> 00:13:33,080 I can't believe we've ended up with dessert. 317 00:13:33,080 --> 00:13:34,948 We've just gotta get our thinking caps on 318 00:13:34,948 --> 00:13:36,850 and sort of brainstorm some ideas 319 00:13:36,850 --> 00:13:39,319 that we might be able to do with tomatoes. 320 00:13:39,319 --> 00:13:42,589 We're thinking, um, maybe, like, a panna cotta. 321 00:13:42,589 --> 00:13:43,891 OK. Yep. 322 00:13:43,991 --> 00:13:47,827 So we'll have an explore what other ingredients are in the kitchen. 323 00:13:47,827 --> 00:13:51,631 But, like, tomato, basil, strawberries, 324 00:13:51,631 --> 00:13:53,300 they're all good things that work together. 325 00:13:53,300 --> 00:13:54,301 Yep. 326 00:13:54,667 --> 00:13:57,104 We're thinking of some sort of glaze to go over the top as well. 327 00:13:57,104 --> 00:14:00,240 So balsamic and strawberries, balsamic and tomatoes 328 00:14:00,240 --> 00:14:02,542 are the two absolute perfect combinations. 329 00:14:02,542 --> 00:14:04,878 And you're wanting to finish it with a tomato... 330 00:14:04,878 --> 00:14:06,379 ...sorbet or something? 331 00:14:06,379 --> 00:14:09,016 We thought, like, a tomato granita 332 00:14:09,016 --> 00:14:12,019 with strawberries tossed in some syrup. 333 00:14:12,019 --> 00:14:13,653 I really like where you're going with it. 334 00:14:13,653 --> 00:14:16,156 In essence, these seem like good ideas. 335 00:14:16,156 --> 00:14:18,959 I just sorta need that bit of, like, reassurance. 336 00:14:18,959 --> 00:14:20,493 Just nail these three things, 337 00:14:20,493 --> 00:14:22,896 you should be in a good stead to have a good dish. 338 00:14:22,896 --> 00:14:25,532 OK. Beautiful. Go for it, guys. 339 00:14:25,532 --> 00:14:27,267 Have fun! Looking forward to it. Thank you. 340 00:14:27,267 --> 00:14:28,868 Let's go. Alright. 341 00:14:30,403 --> 00:14:32,239 Yeah, the boys in the hood. 342 00:14:32,239 --> 00:14:34,641 Hey, look - what a doozy for us. 343 00:14:34,641 --> 00:14:36,409 The guys who, you know, 344 00:14:36,409 --> 00:14:39,012 haven't shown their full strength yet in a dessert 345 00:14:39,012 --> 00:14:40,480 get dessert 346 00:14:40,480 --> 00:14:42,415 and they decide to pick tomatoes. 347 00:14:42,415 --> 00:14:44,451 Like, I'm definitely nervous, 348 00:14:44,451 --> 00:14:46,653 but, you know, you gotta roll with the punches. 349 00:14:46,653 --> 00:14:49,222 And Deccy and I work really well together. 350 00:14:49,222 --> 00:14:50,857 We know what each other can do. 351 00:14:50,857 --> 00:14:52,926 Declan, he's gone with the panna cotta. 352 00:14:52,926 --> 00:14:54,061 Alright. 353 00:14:54,194 --> 00:14:57,130 I'm gonna get onto the granita and then get onto the glaze. 354 00:14:57,130 --> 00:14:58,798 Can you go grab me some more strawberries? 355 00:14:58,798 --> 00:15:02,035 I'm just juicing the strawberries and the tomatoes. 356 00:15:02,035 --> 00:15:03,570 There's a ton going into this. 357 00:15:03,570 --> 00:15:06,606 I've gotta get this tomato granita in the blast chiller. 358 00:15:06,606 --> 00:15:09,342 Biggest issue is it not setting in time. 359 00:15:09,342 --> 00:15:10,843 We just gotta nail it. Yep. 360 00:15:10,843 --> 00:15:12,980 So... Yeah, yep. 361 00:15:16,816 --> 00:15:18,751 Blayne, here we are - where the magic happens. 362 00:15:18,751 --> 00:15:20,487 Yep. How are they going? 363 00:15:20,487 --> 00:15:22,622 They're actually not doing too bad. Good ideas? 364 00:15:22,622 --> 00:15:24,624 I think they've come up with a few smart choices. 365 00:15:24,624 --> 00:15:25,925 Yeah. Brown team? 366 00:15:25,925 --> 00:15:29,796 Yeah, so entree, they're going with ravioli of ricotta, basil. 367 00:15:29,796 --> 00:15:32,399 They're gonna make a little oil out of the basil as well, 368 00:15:32,399 --> 00:15:33,866 little bit of consomme 369 00:15:33,866 --> 00:15:36,103 and then finish off with all the basil seeds 370 00:15:36,103 --> 00:15:38,471 to keep that as, like, the prominent sort of thing. 371 00:15:38,471 --> 00:15:41,208 Did you say raviolo or ravioli? Is it one big one? 372 00:15:41,208 --> 00:15:42,742 One big one. Yeah. One big one. 373 00:15:42,742 --> 00:15:46,046 Alright, what about the grey team on mains? 374 00:15:46,046 --> 00:15:49,082 Yeah, so mains are gonna go with the beautiful rock flathead. 375 00:15:49,082 --> 00:15:51,484 The kaffir limes they're gonna make into a bit of a curry, 376 00:15:51,484 --> 00:15:53,853 also into an oil so it'll show in two parts. 377 00:15:53,853 --> 00:15:56,756 The fish'll be cooked... nice pan seared. 378 00:15:56,756 --> 00:15:59,626 Sitting on top of an eggplant, zucchini, 379 00:15:59,626 --> 00:16:01,528 which have both been nicely barbecued 380 00:16:01,528 --> 00:16:03,263 and dressed with kaffir lime oil 381 00:16:03,263 --> 00:16:05,065 and also a little bit of acidity and salt. 382 00:16:05,065 --> 00:16:06,533 You sound like you're vibin' on that. 383 00:16:06,533 --> 00:16:08,335 Yeah, I think they might have found the simplicity... 384 00:16:08,335 --> 00:16:10,303 ...perfect, like, balance of simplicity 385 00:16:10,303 --> 00:16:12,639 towards what they need to do for the course. 386 00:16:12,639 --> 00:16:14,941 And now the all-important one. 387 00:16:14,941 --> 00:16:17,777 Can't wait to hear what the boys are doing with tomatoes for dessert. 388 00:16:17,777 --> 00:16:19,779 I reckon they've got something planned. 389 00:16:19,779 --> 00:16:21,981 They're gonna go with a panna cotta. 390 00:16:21,981 --> 00:16:23,583 Tomato honey panna cotta. 391 00:16:23,583 --> 00:16:25,218 And then you've got tomato-and-strawberry granita, 392 00:16:25,218 --> 00:16:27,620 which I really like the way they've put those two things together. 393 00:16:27,620 --> 00:16:29,622 And because of that, we went down the path of 394 00:16:29,622 --> 00:16:31,391 some balsamic-type glaze. 395 00:16:31,391 --> 00:16:33,260 I actually think if they take that little risk 396 00:16:33,260 --> 00:16:35,028 and they nail all those three things, 397 00:16:35,028 --> 00:16:36,829 maybe it could be one of the best dishes. 398 00:16:36,829 --> 00:16:39,499 Ooh! Calling it early! 399 00:16:39,499 --> 00:16:41,701 It could be if they get it right! (LAUGHS) 400 00:16:44,604 --> 00:16:47,740 Theo and Malissa, your entrees are leaving the pass in one hour. 401 00:16:47,740 --> 00:16:49,209 Let's go! 402 00:16:49,209 --> 00:16:52,011 THEO: Go, guys. How quick does time go? 403 00:16:52,011 --> 00:16:53,513 Far out! (LAUGHS) 404 00:16:53,513 --> 00:16:55,782 Now my pasta dough is resting, 405 00:16:55,782 --> 00:17:00,653 for my raviolo, I'm going to move onto making the ricotta filling. 406 00:17:00,653 --> 00:17:02,222 Can you do me a favour? Yeah. 407 00:17:02,222 --> 00:17:04,291 Can you just put those on the heat behind me? 408 00:17:04,291 --> 00:17:06,459 Just the milk on the heat, please. Thank you. 409 00:17:06,459 --> 00:17:07,927 Teamwork, hey? 410 00:17:07,927 --> 00:17:10,397 I've definitely taken the lead with this cook. 411 00:17:10,397 --> 00:17:12,132 I'm really excited about it. 412 00:17:12,132 --> 00:17:15,902 I usually go into team challenges feeling very nervous. 413 00:17:15,902 --> 00:17:16,903 Hey, Theo? Yo! 414 00:17:16,903 --> 00:17:18,771 Can you just hold this? Yep. 415 00:17:18,771 --> 00:17:20,707 Just so it doesn't fall in, yep. 416 00:17:20,707 --> 00:17:23,643 And Theo is so amazing. He's really supportive. 417 00:17:23,643 --> 00:17:26,479 Beautiful. Look at it go! Burning me, but it's all good! 418 00:17:26,479 --> 00:17:27,980 Sorry! Nah, it's all good. 419 00:17:27,980 --> 00:17:30,417 Malissa and myself are working really well together. 420 00:17:30,417 --> 00:17:31,884 We're both from European backgrounds. 421 00:17:31,884 --> 00:17:33,586 Italian, Greek, you know. 422 00:17:33,586 --> 00:17:35,488 Strict but loving. 423 00:17:35,488 --> 00:17:38,825 Alright, Theo, you wanna get that water on when you're done with that? 424 00:17:38,825 --> 00:17:40,827 And I think that's the way we operate in here. 425 00:17:40,827 --> 00:17:43,796 We're both firm with each other but a lot of love in the area too. 426 00:17:43,796 --> 00:17:45,665 I'm here for you if you need help, alright? 427 00:17:45,665 --> 00:17:46,899 Thank you. 428 00:17:48,568 --> 00:17:50,002 I'm working on the broth. 429 00:17:50,002 --> 00:17:53,039 That needs time to develop flavour, time for balance. 430 00:17:53,039 --> 00:17:56,476 I'm gonna add some celery, maybe some white onion. 431 00:17:56,476 --> 00:17:59,078 Garlic, basil. Yep. 432 00:17:59,078 --> 00:18:02,515 I want it to complement that 'Blue Spice' basil peppery flavour. 433 00:18:02,515 --> 00:18:04,951 Smells delicious, doesn't it? Yum. 434 00:18:04,951 --> 00:18:07,954 The broth is very important. Probably the most important thing. 435 00:18:07,954 --> 00:18:11,224 Let that simmer for a bit and then start straining it and... 436 00:18:11,224 --> 00:18:12,425 Sounds good. 437 00:18:12,425 --> 00:18:15,228 We really want it to be light. It's entree. 438 00:18:15,228 --> 00:18:19,532 Really light broth, a very light ricotta with the basil inside 439 00:18:19,532 --> 00:18:22,202 and then the basil oil to just lift it all up. 440 00:18:22,202 --> 00:18:25,605 Trick here is to keep a really nice colour. 441 00:18:26,939 --> 00:18:29,276 I think this now is hitting the brief. 442 00:18:29,276 --> 00:18:31,344 Wanna come and have a taste of this? Yep. 443 00:18:31,344 --> 00:18:34,447 And when I say 'hitting the brief', I mean out of the park. 444 00:18:34,447 --> 00:18:36,349 Oh, that's really good, Theo! Yep. 445 00:18:36,349 --> 00:18:37,550 Good job. 446 00:18:41,020 --> 00:18:43,190 CATH: Alright. I'll take that out. 447 00:18:43,190 --> 00:18:45,925 We've got the kaffir lime leaves today, 448 00:18:45,925 --> 00:18:48,561 so we're gonna have a beautiful seafood main meal 449 00:18:48,561 --> 00:18:51,564 and we're gonna make a beautiful kaffir lime leaf curry sauce. 450 00:18:51,564 --> 00:18:55,635 I am super excited but super nervous. 451 00:18:55,635 --> 00:18:59,038 I've got a whole tray of flathead in front of me 452 00:18:59,038 --> 00:19:00,540 that I'm going to fillet. 453 00:19:01,608 --> 00:19:04,110 So I'll give you a little look at how I do it. 454 00:19:04,110 --> 00:19:05,578 So the best thing about flattie is 455 00:19:05,578 --> 00:19:07,079 they're actually really quite simple to do. 456 00:19:07,079 --> 00:19:08,181 Yeah, OK. 457 00:19:08,181 --> 00:19:10,517 So one side like this. Mm-hm. Yep. 458 00:19:10,517 --> 00:19:13,986 Go into the bone here so you sort of feel it stop. 459 00:19:13,986 --> 00:19:15,455 Yep. Twist the knife. 460 00:19:15,455 --> 00:19:17,156 Oh, right! OK! 461 00:19:17,156 --> 00:19:18,658 I just can't believe that 462 00:19:18,658 --> 00:19:20,560 here I am with Blayne 463 00:19:20,560 --> 00:19:22,995 having a personal masterclass. 464 00:19:22,995 --> 00:19:25,332 And then press the knife against the frame, 465 00:19:25,332 --> 00:19:26,999 up against the ribs there. 466 00:19:26,999 --> 00:19:28,635 And then one swoop. 467 00:19:30,102 --> 00:19:31,538 Just like that. Simple as that. 468 00:19:31,538 --> 00:19:33,240 Oh, you're kidding. 469 00:19:33,240 --> 00:19:37,677 Blayne makes filleting this flathead so easy. 470 00:19:37,677 --> 00:19:38,678 That's so beautiful. 471 00:19:38,878 --> 00:19:41,548 With this as well, it's got a bit of a rib cage here. 472 00:19:41,548 --> 00:19:42,549 Mm-hm. 473 00:19:42,549 --> 00:19:44,384 So you follow it down with your finger. 474 00:19:44,384 --> 00:19:46,986 One, two, three, four, five, six, like this. 475 00:19:46,986 --> 00:19:49,889 Just take it off there rather than having to pin-bone that. 476 00:19:49,889 --> 00:19:51,624 That's awesome. No worries. 477 00:19:51,624 --> 00:19:53,092 Wow! RHIANNON: Thank you. 478 00:19:53,092 --> 00:19:55,728 Wow! How good's that! 479 00:19:55,728 --> 00:19:58,231 In the words of Rhiannon, "I'm stoked." (CHUCKLES) 480 00:20:00,333 --> 00:20:01,834 JOCK: Listen up, chefs. 481 00:20:01,834 --> 00:20:04,304 Brown team, you've got 30 minutes to service. 482 00:20:04,304 --> 00:20:06,639 Come on! (CLAPS) 483 00:20:06,639 --> 00:20:08,140 THEO: Let's go, Malissa! We got this! 484 00:20:11,944 --> 00:20:14,314 DECLAN: I'm working on the panna cotta. 485 00:20:14,314 --> 00:20:16,583 We're using something we've just found in the pantry. 486 00:20:16,583 --> 00:20:18,217 There's a tomato honey in there 487 00:20:18,217 --> 00:20:20,853 that I think could go perfectly in our panna cotta. 488 00:20:20,853 --> 00:20:25,091 It's not actually honey, but it's got last year's tomatoes in it 489 00:20:25,091 --> 00:20:26,593 from the O.MY farm 490 00:20:26,593 --> 00:20:30,263 and they've really reduced them down to a honey consistency, 491 00:20:30,263 --> 00:20:34,467 creating this sort of beautiful, sweet, honey-tomatoey glaze. 492 00:20:34,467 --> 00:20:38,571 Panna cotta, it's not something I've made too many times, 493 00:20:38,571 --> 00:20:40,307 so hopefully it works out. 494 00:20:41,908 --> 00:20:44,143 Let's go, brother. 495 00:20:44,143 --> 00:20:47,880 The panna cotta is the main element on our dish today. 496 00:20:47,880 --> 00:20:52,652 And if it doesn't hold its shape, it doesn't have the right texture, 497 00:20:52,652 --> 00:20:54,621 it's gonna be a disaster. 498 00:20:57,624 --> 00:20:59,158 MALISSA: Alright, let's go. 499 00:20:59,158 --> 00:21:01,160 20 minutes till service starts 500 00:21:01,160 --> 00:21:03,896 and my ravioli filling's looking really nice. 501 00:21:03,896 --> 00:21:06,899 I'm really happy with this. It tastes really yummy. 502 00:21:06,899 --> 00:21:10,236 So many floral notes and so much vibrance from that basil. 503 00:21:10,236 --> 00:21:13,406 Now I need to roll out this pasta 504 00:21:13,406 --> 00:21:15,241 and then I need to pipe in the filling. 505 00:21:16,242 --> 00:21:18,945 THEO: It'll get crowded, so let's just... let's get moving. 506 00:21:18,945 --> 00:21:21,948 We need to hurry up - we still have so much to do 507 00:21:21,948 --> 00:21:24,250 and we need to start service very soon. 508 00:21:24,250 --> 00:21:26,386 ANDY: Brown team. Hey-hey! 509 00:21:26,386 --> 00:21:28,020 How are we? Good! How are you? 510 00:21:28,020 --> 00:21:31,057 Very, very good. So... I want an update. 511 00:21:31,057 --> 00:21:32,525 Alright, OK. Great. 512 00:21:32,525 --> 00:21:35,027 So basically, I'm ready to make the raviolo. 513 00:21:35,027 --> 00:21:37,930 The filling's done. Our oil's done. 514 00:21:37,930 --> 00:21:39,999 The broth is done. I wanna taste this broth. 515 00:21:39,999 --> 00:21:42,101 I think this dish kinda hinges on that, right? 516 00:21:42,101 --> 00:21:43,703 What are you going for here? 517 00:21:43,703 --> 00:21:45,171 I'm going for a very light taste 518 00:21:45,171 --> 00:21:47,407 'cause we don't want it to overpower the basil 519 00:21:47,407 --> 00:21:50,242 that we've got in our ricotta and on top of our raviolo. 520 00:21:53,079 --> 00:21:55,014 It needs a bit, hey? Like... 521 00:21:56,483 --> 00:21:57,917 I think strain that off. Yep. 522 00:21:57,917 --> 00:22:00,420 I don't think the veggies are your friend right now. 523 00:22:00,420 --> 00:22:02,955 It tastes a little bit canned-soupy. OK. 524 00:22:02,955 --> 00:22:05,324 Just... it's a little bit bland, underseasoned. 525 00:22:05,324 --> 00:22:07,427 Do you get that? 526 00:22:07,427 --> 00:22:09,362 The whole dish is hinging on this broth 527 00:22:09,362 --> 00:22:10,830 and I'm like, "Man!" 528 00:22:10,830 --> 00:22:13,265 'Cause right now, I wouldn't say it's, like, bangin'. 529 00:22:13,265 --> 00:22:14,767 And we need it to be bangin' 530 00:22:14,767 --> 00:22:16,703 if you wanna go into tomorrow's Immunity, right? 531 00:22:27,947 --> 00:22:29,782 Focus everything around your broth. Yeah. 532 00:22:29,782 --> 00:22:32,351 'Cause right now it's just... I wouldn't say it's, like, bangin'. 533 00:22:32,351 --> 00:22:34,186 And we need it to be bangin' 534 00:22:34,186 --> 00:22:35,955 if you wanna go into tomorrow's Immunity, right? 535 00:22:35,955 --> 00:22:37,424 OK. Alright. Come on. 536 00:22:37,424 --> 00:22:39,726 And... get on the ravioli. I know! 537 00:22:39,726 --> 00:22:41,160 I'm going, I'm going! 538 00:22:41,160 --> 00:22:43,530 15 minutes to go and I need to work on this. 539 00:22:43,530 --> 00:22:44,997 It hinges on this broth. 540 00:22:44,997 --> 00:22:48,768 I will feel so bad if we do not get the win because of this broth. 541 00:22:48,768 --> 00:22:52,204 Maybe he's right that it's just a little bit too bland, in a way. 542 00:22:52,204 --> 00:22:54,173 I'm just trying to balance it out now 543 00:22:54,173 --> 00:22:58,210 and see what I can add to it to give it that extra kick that we want. 544 00:22:58,210 --> 00:23:00,212 Trying to add some aromats now. 545 00:23:00,212 --> 00:23:01,914 Some bay leaves, peppercorns, 546 00:23:01,914 --> 00:23:03,550 and we'll see how that turns out. 547 00:23:04,551 --> 00:23:07,454 ANDY: Listen up. I can feel the chaos rising! 548 00:23:07,454 --> 00:23:09,656 10 minutes till service. Come on, let's go! 549 00:23:13,593 --> 00:23:15,762 CATH: Hold the head. Hold the head. 550 00:23:15,762 --> 00:23:17,830 I'm halfway through filleting 551 00:23:17,830 --> 00:23:20,399 this whole tray of flathead for our mains. 552 00:23:20,399 --> 00:23:23,069 Oh, my God, Cath. Just... RHIANNON: You're right. 553 00:23:23,069 --> 00:23:24,070 Take your time. 554 00:23:24,070 --> 00:23:26,873 I haven't done very well with this one. 555 00:23:26,873 --> 00:23:28,340 Slippery little sucker! 556 00:23:28,340 --> 00:23:29,909 Just don't get flustered. 557 00:23:29,909 --> 00:23:31,744 Yeah, yeah. Yeah. 558 00:23:31,744 --> 00:23:33,946 I'm feeling lots of pressure. 559 00:23:36,082 --> 00:23:38,651 BLAYNE: I reckon you've done enough. Yeah, you're gonna do one per, yeah? 560 00:23:38,651 --> 00:23:40,987 Gonna have to get moving onto something else soon anyway. 561 00:23:40,987 --> 00:23:44,090 So we've got the two-fish broth on. Yep. 562 00:23:44,090 --> 00:23:46,192 The vegies are cut. 563 00:23:46,192 --> 00:23:47,894 Yep, and they've been salted? They've been salted. 564 00:23:47,894 --> 00:23:48,895 Yep. Lovely. 565 00:23:48,895 --> 00:23:51,531 Oh, my God, we have got so much to do. 566 00:23:51,531 --> 00:23:53,299 We really need to move. 567 00:23:53,299 --> 00:23:55,935 Hot, hot, hot, hot, hot. 568 00:23:55,935 --> 00:23:58,070 Currently I'm just chopping these chillis, 569 00:23:58,070 --> 00:23:59,572 just about ready to blend the paste. 570 00:23:59,572 --> 00:24:01,574 I've got the thought of curry in my head, 571 00:24:01,574 --> 00:24:04,577 but not, like, the thick, creamy curry like I normally would do. 572 00:24:04,577 --> 00:24:07,480 I can still infuse my beautiful flavours and aromats 573 00:24:07,480 --> 00:24:10,316 but make it a little bit cleaner and more refined. 574 00:24:10,316 --> 00:24:12,619 So let's use chilli, you know, your ground cumin, 575 00:24:12,619 --> 00:24:14,854 your ground coriander, your shallots, your ginger, 576 00:24:14,854 --> 00:24:16,856 and I put kaffir lime zest too. 577 00:24:16,856 --> 00:24:18,625 It's our feature ingredient 578 00:24:18,625 --> 00:24:21,293 and, you know, you have to make sure it's featured. 579 00:24:21,293 --> 00:24:24,296 I've just made, like, a little, like, fresh paste 580 00:24:24,296 --> 00:24:26,198 which I'm putting in with the fish stock 581 00:24:26,198 --> 00:24:27,767 which had all of the aromats. 582 00:24:33,372 --> 00:24:34,841 Ooh, it's nice. Yeah. 583 00:24:34,841 --> 00:24:37,176 It's nice. Nice kick of the kaffir as well. 584 00:24:37,176 --> 00:24:39,779 Yeah, it's nice. It is really, really nice, yeah. 585 00:24:39,779 --> 00:24:42,782 Are you happy for me just to strain it and... that'll be our broth? 586 00:24:42,782 --> 00:24:44,751 Yeah, I reckon that's quite nice. Awesome. 587 00:24:53,059 --> 00:24:55,762 DECLAN: Yeah, beautiful. It's a very tricky one. 588 00:24:55,762 --> 00:24:58,330 I'm very nervous about this challenge. 589 00:24:58,330 --> 00:25:00,800 We've gotta put tomatoes into a dessert. 590 00:25:00,800 --> 00:25:03,235 So we're doing a tomato-honey panna cotta 591 00:25:03,235 --> 00:25:05,638 with a tomato-and-strawberry granita, 592 00:25:05,638 --> 00:25:07,273 a balsamic glaze. 593 00:25:07,273 --> 00:25:11,077 And I hope this all pulls together, but I reckon we've got it in us. 594 00:25:11,077 --> 00:25:14,013 This is a weird-but-could-be-wonderful dessert. 595 00:25:14,013 --> 00:25:17,349 I've got my panna cotta mix at a point where I'm happy with it. 596 00:25:20,086 --> 00:25:23,155 So with the moulds, it's gonna go in the blast chiller 597 00:25:23,155 --> 00:25:24,624 for a little bit. 598 00:25:24,624 --> 00:25:27,760 Alright, Brenty. We really need to get this granita in there. 599 00:25:27,760 --> 00:25:29,228 Yeah, it's going. 600 00:25:29,228 --> 00:25:31,163 We get the tomato-honey panna cotta 601 00:25:31,163 --> 00:25:33,199 and the granita into the blast chiller. 602 00:25:34,466 --> 00:25:37,670 And we can't taste 'em all together until just before service. 603 00:25:37,670 --> 00:25:39,271 Oh! Alright. 604 00:25:39,271 --> 00:25:40,773 So hot out here. 605 00:25:40,773 --> 00:25:42,809 It's just getting stressful again. 606 00:25:42,809 --> 00:25:46,679 Now I'm onto the balsamic glaze thing. 607 00:25:47,947 --> 00:25:50,950 There's a pantry full of gems in there. 608 00:25:50,950 --> 00:25:53,485 And there's this black garlic. 609 00:25:54,887 --> 00:25:56,322 It's not garlicky at all. 610 00:25:56,322 --> 00:25:58,891 It's a quite really deep, deep flavour, 611 00:25:58,891 --> 00:26:03,996 so with, like, balsamic vinegar and tomato water diluted, 612 00:26:03,996 --> 00:26:07,734 I think, you know, it'll get that real, like, burnt-caramel taste. 613 00:26:09,101 --> 00:26:12,238 We really wanna win this and we wanna show we understand 614 00:26:12,238 --> 00:26:13,940 the pairings of tomato. 615 00:26:13,940 --> 00:26:16,275 I think black garlic really lends itself. 616 00:26:16,275 --> 00:26:18,978 It's gonna be the thing that either wins it for us 617 00:26:18,978 --> 00:26:20,512 or loses it for us! 618 00:26:22,381 --> 00:26:24,651 Theo and Malissa, your diners have arrived! 619 00:26:26,485 --> 00:26:29,221 Oh, wow, OK. Alright, let's move! Ooh, people are here. Exciting! 620 00:26:30,923 --> 00:26:32,959 Better, right? Oh, that's much better. 621 00:26:32,959 --> 00:26:35,762 It's really light. I like that. That's what we want, right? 622 00:26:35,762 --> 00:26:38,297 So I think my broth is where it needs to be. 623 00:26:38,297 --> 00:26:40,599 Alright, those ones are ready to go. 624 00:26:40,599 --> 00:26:42,935 Now I need to work on the raviolo with Malissa. 625 00:26:42,935 --> 00:26:44,771 We need to punch these out. 626 00:26:48,307 --> 00:26:50,109 Well, here we are in O.MY restaurant. 627 00:26:50,109 --> 00:26:51,911 Uh, two hats, mate! 628 00:26:51,911 --> 00:26:54,180 Customers are in, seated. 629 00:26:54,180 --> 00:26:56,749 There is an air of anticipation. Yep. 630 00:26:56,749 --> 00:26:58,550 All of the produce today comes from the farm. 631 00:26:58,550 --> 00:27:00,853 That's the most exciting part about it. 632 00:27:00,853 --> 00:27:03,355 As chefs, we love that kinda thing, right? 633 00:27:03,355 --> 00:27:04,857 There's no excuses 634 00:27:04,857 --> 00:27:08,460 why everything in that kitchen today isn't delicious. 635 00:27:08,460 --> 00:27:10,930 ANDY: We've given them the recipe for success. 636 00:27:10,930 --> 00:27:13,733 You know, they've been guided by Blayne, two-hatted chef. 637 00:27:13,733 --> 00:27:15,301 Beautiful kitchen in there. 638 00:27:15,301 --> 00:27:17,503 The ideas are cracking. 639 00:27:17,503 --> 00:27:20,807 I am looking forward to a nice little three-course lunch. 640 00:27:20,807 --> 00:27:23,209 We're only looking for the top two teams. 641 00:27:23,209 --> 00:27:27,479 Obviously four cooks will go straight into tomorrow's Immunity Challenge. 642 00:27:27,479 --> 00:27:30,416 From there, one of them is straight into top 5. 643 00:27:30,416 --> 00:27:32,284 Can you believe we're there already? No, I can't. 644 00:27:32,284 --> 00:27:33,820 Top 5? Unreal. 645 00:27:36,088 --> 00:27:37,623 THEO: Gotta move now. Come on! 646 00:27:37,623 --> 00:27:41,027 I just need to make sure that I get all the air bubbles out. 647 00:27:41,027 --> 00:27:42,628 How many have you got? Nine. 648 00:27:42,628 --> 00:27:44,163 Alright, we need to get moving. 649 00:27:44,163 --> 00:27:47,700 One of the main things I wanna avoid is hungry diners. 650 00:27:47,700 --> 00:27:50,269 Water is boiled. It's all ready to go, yeah. 651 00:27:51,270 --> 00:27:53,339 I want them to be hungry and ready to eat, 652 00:27:53,339 --> 00:27:55,341 but I don't want them to be waiting too long. 653 00:27:55,341 --> 00:27:56,809 They've all floated to the top. 654 00:27:56,809 --> 00:27:58,344 Pull them out? Yeah, take 'em out. 655 00:27:58,344 --> 00:28:00,947 My other main focus today is in plating. 656 00:28:00,947 --> 00:28:03,783 I want it to look beautiful. I want it to jump off the plate. 657 00:28:03,783 --> 00:28:05,651 I'm ready to rumble. 658 00:28:05,651 --> 00:28:07,386 Behind, behind. 659 00:28:07,386 --> 00:28:09,121 That freshness of the farm, 660 00:28:09,121 --> 00:28:10,923 for it to be really bright and engaging. 661 00:28:10,923 --> 00:28:13,425 BLAYNE: You got this? Yeah. Got it. 662 00:28:13,425 --> 00:28:15,361 I have my raviolo in the centre. 663 00:28:15,361 --> 00:28:17,529 I top it with chiffon sugar snap peas. 664 00:28:17,529 --> 00:28:19,799 I pour my broth around. 665 00:28:19,799 --> 00:28:24,303 And then I put a heap of the flowers of the 'Blue Spice' basil on top. 666 00:28:25,304 --> 00:28:29,308 I dot my oil around the outside of that pasta. 667 00:28:29,308 --> 00:28:32,244 And that's the dish. It looks perfect. 668 00:28:32,244 --> 00:28:34,446 I can't believe that we pulled this off. 669 00:28:34,446 --> 00:28:35,915 You happy, mate? 670 00:28:35,915 --> 00:28:37,850 I'm very happy. Beautiful. Me too. 671 00:28:37,850 --> 00:28:40,519 Malissa. Wanna call it together? 672 00:28:40,519 --> 00:28:42,121 BOTH: Service, please! 673 00:28:42,121 --> 00:28:43,622 (BLAYNE LAUGHS) 674 00:28:47,259 --> 00:28:49,061 Oh! Here we go. 675 00:28:50,062 --> 00:28:51,197 Ooh! Ooh! 676 00:28:51,197 --> 00:28:52,464 Thank you. 677 00:28:53,966 --> 00:28:55,968 Ricotta and basil raviolo, 678 00:28:55,968 --> 00:28:58,337 vegetable broth and 'Blue Spice' basil oil. 679 00:29:00,807 --> 00:29:03,109 This smells like basil. Definitely! 680 00:29:17,990 --> 00:29:20,759 Um, I really, really liked that. 681 00:29:20,759 --> 00:29:22,094 Same. 682 00:29:22,094 --> 00:29:24,864 It was fresh, it was delicious. 683 00:29:24,864 --> 00:29:26,332 It was light. 684 00:29:26,332 --> 00:29:27,934 And dare I say it? 685 00:29:27,934 --> 00:29:32,138 It kinda fits really well in this two-hat restaurant. 686 00:29:32,138 --> 00:29:34,473 Like, I could picture that actually being on the menu. 687 00:29:34,473 --> 00:29:37,076 The green oil - it makes your mind think of basil 688 00:29:37,076 --> 00:29:38,978 just through the colours of it. 689 00:29:38,978 --> 00:29:40,779 It was vibrant, it was well made. 690 00:29:40,779 --> 00:29:42,348 And then the pasta work - 691 00:29:42,348 --> 00:29:44,650 very fine, beautiful egg pasta, 692 00:29:44,650 --> 00:29:47,219 crimped really perfectly around the outside. 693 00:29:47,219 --> 00:29:50,022 So no waterlogged ricotta going on in there at all. 694 00:29:50,022 --> 00:29:51,958 And then that stunning broth. 695 00:29:51,958 --> 00:29:54,961 It took me to aromas of... Italian summer. 696 00:29:54,961 --> 00:29:56,428 Yeah. Do you know what I mean? 697 00:29:56,428 --> 00:29:59,932 Like, very, very beautiful flavour. For sure. 698 00:29:59,932 --> 00:30:02,234 I feel as if that came from the farm. 699 00:30:02,234 --> 00:30:03,702 Yeah, I couldn't agree more. 700 00:30:03,702 --> 00:30:05,504 I didn't know they had this in them. 701 00:30:05,504 --> 00:30:06,705 It's brilliant! 702 00:30:06,705 --> 00:30:10,142 The balancing of the basil in all three elements 703 00:30:10,142 --> 00:30:11,610 is absolutely on point. 704 00:30:11,610 --> 00:30:15,214 It's so impressive. These two have worked so well together. 705 00:30:15,214 --> 00:30:17,249 Really impressed with Malissa in there. 706 00:30:17,249 --> 00:30:19,385 I think she's taken the lead on this one. 707 00:30:19,385 --> 00:30:21,753 I think that what they've put on the plate, it's unbelievable. 708 00:30:21,753 --> 00:30:23,255 Unreal. 709 00:30:23,255 --> 00:30:24,756 THEO: Then that's our last plate. 710 00:30:24,756 --> 00:30:27,026 MALISSA: Alright! Beautiful. BLAYNE: Well done. Well done, guys. 711 00:30:27,026 --> 00:30:29,428 That was really good. Yeah, really good. 712 00:30:31,830 --> 00:30:33,866 Oh, my God. Eugh! 713 00:30:33,866 --> 00:30:37,669 The diners have already had their entree by Theo and Malissa. 714 00:30:37,669 --> 00:30:39,238 Now it's onto the main. 715 00:30:39,238 --> 00:30:40,839 How are you going with the fish cooking? 716 00:30:40,839 --> 00:30:43,042 When are you gonna do that? We gotta do that now. 717 00:30:43,042 --> 00:30:44,576 You've only got 10 minutes. 718 00:30:44,576 --> 00:30:48,214 Um... Oh, right. OK, hang on. 719 00:30:48,214 --> 00:30:49,916 We're no way near ready. 720 00:30:49,916 --> 00:30:51,650 Pepper and salt, pepper and salt. 721 00:30:51,650 --> 00:30:53,852 Cath and Rhiannon, you guys have gotta get going. 722 00:30:53,852 --> 00:30:56,855 I am not confident. RHIANNON: Don't be silly! 723 00:30:56,855 --> 00:30:59,458 It's just absolute panic stations now. 724 00:31:00,726 --> 00:31:02,394 I don't know if I can cook fish. 725 00:31:13,472 --> 00:31:15,975 Cath and Rhiannon, you guys have gotta get going. 726 00:31:15,975 --> 00:31:18,244 They've gotta cook that fish now. Yeah. 727 00:31:18,244 --> 00:31:20,212 Come on! 728 00:31:20,212 --> 00:31:22,148 RHIANNON: OK. Let's go. 729 00:31:22,148 --> 00:31:25,184 How you going? Nah, I don't... Honestly... 730 00:31:25,184 --> 00:31:27,086 I don't know. No, it's all good! Turn it. 731 00:31:27,086 --> 00:31:28,921 It's gotta be crispy. It's not crispy. 732 00:31:28,921 --> 00:31:30,722 Oh, my God. 733 00:31:30,722 --> 00:31:32,925 Cath's working like a maniac to get this fish done. 734 00:31:33,926 --> 00:31:36,162 Come on, Cath. You've got this. I don't know. 735 00:31:36,162 --> 00:31:37,663 Come on, it's fine. 736 00:31:37,663 --> 00:31:39,498 Rhi, I'm not a fish girl. 737 00:31:39,498 --> 00:31:41,333 Seriously, just keep moving. 738 00:31:42,834 --> 00:31:44,703 It's not something that's comfortable for Cath, 739 00:31:44,703 --> 00:31:46,939 so I'm going, "Oh, my God, I'm so proud of her." 740 00:31:46,939 --> 00:31:48,474 But stop. Don't think, keep going! 741 00:31:49,875 --> 00:31:51,343 Come on. Oh, my God. 742 00:31:51,343 --> 00:31:53,345 Just do what you're doing. You're doing a good job. 743 00:31:53,345 --> 00:31:54,480 Stop stressin'. 744 00:31:54,613 --> 00:31:57,216 There's no doubt you do not wanna let your teammate down. 745 00:31:57,216 --> 00:32:01,420 However, we are a team, so for me, you've just gotta accept that 746 00:32:01,420 --> 00:32:03,589 and, you know, we're trusting each other. 747 00:32:03,589 --> 00:32:04,923 Just keep movin'! 748 00:32:04,923 --> 00:32:06,558 I'm trying, love! I know. 749 00:32:17,036 --> 00:32:18,304 Baby! 750 00:32:18,304 --> 00:32:20,806 Granita's set. (HOOTS) 751 00:32:23,009 --> 00:32:23,942 They're good. 752 00:32:23,942 --> 00:32:25,677 And the panna cotta's set too. 753 00:32:25,677 --> 00:32:28,080 So now we've gotta taste it and see if it all works. 754 00:32:28,080 --> 00:32:31,750 So... strawberries underneath. 755 00:32:31,750 --> 00:32:34,886 The panna cotta on top. And then a scoop of tomato granita. 756 00:32:34,886 --> 00:32:38,057 And top it with the black-garlic glaze. 757 00:32:39,058 --> 00:32:40,626 It's only supposed to be a few drops. 758 00:32:40,626 --> 00:32:42,161 Yeah, less glaze. Alright. 759 00:32:42,161 --> 00:32:44,196 Mmm. Yummy! 760 00:32:45,831 --> 00:32:49,035 This is a bit... quite different to what I normally do. 761 00:32:49,035 --> 00:32:51,870 Yeah, it's a weird one, but it tastes beautiful. 762 00:32:51,870 --> 00:32:54,040 Fingers crossed. Hope the judges love it. 763 00:32:55,241 --> 00:32:58,644 (DINERS CHATTER) 764 00:32:58,644 --> 00:33:01,447 Service, please, guys. Oh, you really wanna get crackin'. 765 00:33:01,447 --> 00:33:03,849 Look at that. Yep, that's good. 766 00:33:03,849 --> 00:33:05,684 Leave it. Nah, is it raw? 767 00:33:06,752 --> 00:33:08,387 Let's just cut one. We've gotta test. 768 00:33:08,387 --> 00:33:10,022 Check it. You've timed it? 769 00:33:11,790 --> 00:33:13,459 Yeah, it's beautiful. 770 00:33:13,459 --> 00:33:15,161 We've got this. Let's go. 771 00:33:15,161 --> 00:33:17,196 Service has started and I'm like, "Oh, my God. 772 00:33:17,196 --> 00:33:18,664 "I've gotta plate up out there." 773 00:33:18,664 --> 00:33:20,432 I'm just gonna start plating these, OK? 774 00:33:20,432 --> 00:33:21,433 Yep, yep. 775 00:33:21,433 --> 00:33:23,669 OK, behind, behind, Cath. Behind, behind. 776 00:33:25,471 --> 00:33:27,073 Hello! Hello. 777 00:33:28,740 --> 00:33:30,209 Oh, man. OK. Alright. 778 00:33:31,443 --> 00:33:32,678 Let's do this. 779 00:33:32,778 --> 00:33:35,814 I've already coated the vegetables in the kaffir lime oil. 780 00:33:35,814 --> 00:33:39,251 So we do the oiled vegetables, the beautiful fish, 781 00:33:39,251 --> 00:33:40,952 a bit of the oil on top. 782 00:33:40,952 --> 00:33:44,190 The diners will put their curry broth on. 783 00:33:44,190 --> 00:33:46,358 Ooh! OK. 784 00:33:46,358 --> 00:33:48,560 There's our dish - and it looks beautiful. 785 00:33:48,560 --> 00:33:49,961 I've completely surprised myself. 786 00:33:49,961 --> 00:33:51,863 Service, please. 787 00:33:51,863 --> 00:33:54,200 I'm not known for my refined plating. 788 00:33:54,200 --> 00:33:55,534 (LAUGHS) 789 00:33:56,535 --> 00:33:57,903 (CHUCKLES) 790 00:34:01,407 --> 00:34:02,874 Wow! Hey-hey! 791 00:34:04,643 --> 00:34:05,611 Thank you. 792 00:34:05,777 --> 00:34:09,448 Flathead and seasonal vegetables in kaffir lime oil 793 00:34:09,448 --> 00:34:11,117 with a curry broth. 794 00:34:31,403 --> 00:34:32,971 OK. 795 00:34:32,971 --> 00:34:36,208 I think they've really shown restraint 796 00:34:36,208 --> 00:34:39,778 in order to let the kaffir lime sing more. 797 00:34:39,778 --> 00:34:41,947 My flathead was cooked beautifully 798 00:34:41,947 --> 00:34:43,949 and it looked really lovely when it came out - 799 00:34:43,949 --> 00:34:46,718 beautiful lick of that kaffir lime oil over the top, 800 00:34:46,718 --> 00:34:51,022 sitting, like, nice and proud on top of the sauteed vegetables. 801 00:34:51,022 --> 00:34:52,624 I thought the broth was really tasty. 802 00:34:52,624 --> 00:34:54,760 As I said, really showed restraint, 803 00:34:54,760 --> 00:34:57,062 because they had a good thing going with that fish stock 804 00:34:57,062 --> 00:35:00,098 and it just let that kaffir lime kinda sing. 805 00:35:00,098 --> 00:35:01,567 There's a lot to like about this, 806 00:35:01,567 --> 00:35:04,035 and I think the first thing I'm gonna say is the flavours. 807 00:35:04,035 --> 00:35:06,905 Like, you get this sort of waft of curry. 808 00:35:06,905 --> 00:35:10,476 And then at the end, there is a tinge of lime leaf on there. 809 00:35:10,476 --> 00:35:14,045 But what you're getting is the beautiful, intense umami broth 810 00:35:14,045 --> 00:35:17,349 that's just ever-so-slightly highlighted by that lime leaf. 811 00:35:18,750 --> 00:35:20,519 Going awesome, love. 812 00:35:20,519 --> 00:35:22,488 Last ones. 813 00:35:22,488 --> 00:35:24,055 How good is that. 814 00:35:24,055 --> 00:35:25,524 That's it. OK, this is it. 815 00:35:25,524 --> 00:35:27,025 This is it. This is it. 816 00:35:28,960 --> 00:35:30,196 Service, please. 817 00:35:32,598 --> 00:35:34,966 Ahh! We're done! We're done! 818 00:35:34,966 --> 00:35:36,134 Whoo! 819 00:35:36,134 --> 00:35:38,770 (LAUGHS) Oh, well done, sweetie, hey? 820 00:35:38,770 --> 00:35:40,038 Whoo! Whoo! 821 00:35:42,208 --> 00:35:44,410 Oh, it was really hard for me. It's not something... 822 00:35:44,410 --> 00:35:45,911 Rhi's, um... 823 00:35:45,911 --> 00:35:48,314 Rhi's good at curries, good at all that. 824 00:35:48,314 --> 00:35:50,649 But I've never... I'm not a fish person. 825 00:35:50,649 --> 00:35:52,984 So I just, um... I'm really worried. 826 00:35:52,984 --> 00:35:54,486 I don't wanna let Rhi down. 827 00:35:54,486 --> 00:35:57,155 And, yeah, I'm not real happy with the fish. 828 00:35:57,155 --> 00:35:59,157 Can I disagree? (LAUGHS) 829 00:35:59,157 --> 00:36:01,092 I completely disagree. Yeah, it was really hard. 830 00:36:01,092 --> 00:36:04,029 It was really hard. I'm so sorry, Rhi. 831 00:36:04,029 --> 00:36:06,131 No, no! You did really well. Don't be silly. 832 00:36:06,131 --> 00:36:07,666 Don't be silly. 833 00:36:10,702 --> 00:36:11,670 DECLAN: Alright. 834 00:36:11,770 --> 00:36:14,973 Look, it's not ideal having to plate up a dessert 835 00:36:14,973 --> 00:36:17,042 with tomato incorporated into it, 836 00:36:17,042 --> 00:36:18,710 but I'm surprised. 837 00:36:18,710 --> 00:36:21,747 I think all the elements work well together. 838 00:36:21,747 --> 00:36:24,983 The black-garlic glaze is really punchy 839 00:36:24,983 --> 00:36:28,053 and the nice, fresh sort of acidic hit of the granita 840 00:36:28,053 --> 00:36:31,557 is working well with the sweet bitterness from the panna cotta. 841 00:36:31,557 --> 00:36:33,191 (WHISTLES) Not bad! 842 00:36:33,191 --> 00:36:35,994 Alright. Should I start demoulding these? 843 00:36:35,994 --> 00:36:37,463 Are you nervous about that? I'm nervous. 844 00:36:37,463 --> 00:36:38,930 About that? Yeah. 845 00:36:38,930 --> 00:36:41,233 (TENSE MUSIC) 846 00:36:44,470 --> 00:36:46,037 (BREATHES DEEPLY) 847 00:36:46,037 --> 00:36:49,708 But the panna cotta's not giving and they're not coming out. 848 00:36:52,378 --> 00:36:54,980 If my panna cottas fall apart when I demould them, 849 00:36:54,980 --> 00:36:57,783 I think, you know, you can throw this one out the window. 850 00:37:01,287 --> 00:37:02,421 Nuh. 851 00:37:08,594 --> 00:37:10,262 I know what it is. 852 00:37:12,163 --> 00:37:14,199 I didn't spray that tray. 853 00:37:15,701 --> 00:37:17,369 Ah! 854 00:37:24,576 --> 00:37:27,346 NARRATOR: Get inspired by our fabulous home cooks. 855 00:37:27,346 --> 00:37:30,282 Stream full episodes of MasterChef Australia 856 00:37:30,282 --> 00:37:32,484 now on 10 play. 857 00:37:39,725 --> 00:37:41,660 I know what it is. 858 00:37:41,660 --> 00:37:43,128 I didn't spray that tray. 859 00:37:43,128 --> 00:37:45,063 (GROANS) 860 00:37:45,063 --> 00:37:47,666 There's a lot riding on these panna cottas today. 861 00:37:47,666 --> 00:37:50,969 If they fail, not only will we 862 00:37:50,969 --> 00:37:53,572 not go through to the immunity cook tomorrow, 863 00:37:53,572 --> 00:37:57,676 diners out there will have disaster on the plate. 864 00:37:57,676 --> 00:37:58,810 Brent? 865 00:37:58,810 --> 00:38:01,012 I didn't grease up that tray 866 00:38:01,012 --> 00:38:02,814 and they're all sticking to it. 867 00:38:02,814 --> 00:38:04,650 Um... BRENT: I'm nervous. 868 00:38:04,650 --> 00:38:06,251 It's like a duck at the moment. 869 00:38:06,251 --> 00:38:09,187 Nice and smooth on the outside, 870 00:38:09,187 --> 00:38:10,722 but underneath... 871 00:38:10,722 --> 00:38:13,592 Like that, mate. That's my brain right now. 872 00:38:13,592 --> 00:38:16,995 I've got two trays in there that I did spray, 873 00:38:16,995 --> 00:38:19,498 so fingers crossed that these next ones work. 874 00:38:25,337 --> 00:38:26,838 Yes, friend! 875 00:38:26,838 --> 00:38:29,508 And they're falling out perfectly. 876 00:38:29,508 --> 00:38:30,676 Whoo-hoo-hoo! 877 00:38:30,676 --> 00:38:32,010 Happy days! 878 00:38:32,010 --> 00:38:34,413 So nervous. So nervous. 879 00:38:34,413 --> 00:38:36,014 Now I'm shaking so much 880 00:38:36,014 --> 00:38:38,384 you can really see that wobble on the panna cotta. 881 00:38:39,785 --> 00:38:41,720 So anxious getting these out. 882 00:38:41,720 --> 00:38:44,523 Um... it all comes down to this now. 883 00:38:46,625 --> 00:38:49,828 I'm trying so hard not to screw this up 884 00:38:49,828 --> 00:38:53,465 because I know I've only got about three or four backup panna cottas. 885 00:38:53,465 --> 00:38:54,966 How you going, bro? 886 00:38:54,966 --> 00:38:56,402 Yeah. 887 00:38:56,402 --> 00:38:58,269 Didn't think I had it in me. 888 00:38:59,905 --> 00:39:02,107 Day one, coming into this kitchen... 889 00:39:04,810 --> 00:39:06,845 ...I wouldn't say I was too creative. 890 00:39:08,547 --> 00:39:10,348 MELISSA: What style of curry would you call this? 891 00:39:10,348 --> 00:39:12,250 A...Northern Beaches curry. 892 00:39:12,250 --> 00:39:14,152 ANDY: There you go! (LAUGHS) Perfect! 893 00:39:14,152 --> 00:39:16,755 Straight outta Freshwater. Perfect. Perfect! 894 00:39:16,755 --> 00:39:18,757 Oh, look at that colour on the bottom. 895 00:39:18,757 --> 00:39:20,225 Yeah, it's beautiful, hey? 896 00:39:20,225 --> 00:39:23,595 And now I'm able to incorporate tomato into a dessert. 897 00:39:23,595 --> 00:39:26,598 So I'm pretty proud of how far I've come. 898 00:39:26,598 --> 00:39:28,800 (WHISTLES) Not bad, I tell you what! 899 00:39:28,800 --> 00:39:31,970 What? You know, rewind an hour or so. 900 00:39:31,970 --> 00:39:35,106 We were in the farm with tomatoes, doing a dessert. 901 00:39:35,106 --> 00:39:36,475 Whoo-hoo-hoo! 902 00:39:36,475 --> 00:39:38,009 Alright, let's go. 903 00:39:39,745 --> 00:39:42,013 You wanna start plating 'em up? Yeah. 904 00:39:42,013 --> 00:39:43,148 It's service now. 905 00:39:43,148 --> 00:39:45,617 We've got our elements ready to go, 906 00:39:45,617 --> 00:39:48,820 but we're petrified because we've gotta make it look beautiful. 907 00:39:48,820 --> 00:39:51,623 Alright, ready? Alright. You good? 908 00:39:53,625 --> 00:39:56,394 I'm gonna run along with the fresh strawberries on the bottom. 909 00:39:56,394 --> 00:39:59,831 Declan, he's gonna do the panna cottas. 910 00:39:59,831 --> 00:40:01,633 So nervous! 911 00:40:03,268 --> 00:40:05,671 And then the granita goes next to the panna cotta. 912 00:40:05,671 --> 00:40:08,840 A few dots of the balsamic glaze 913 00:40:08,840 --> 00:40:10,876 for a little garnish on top. 914 00:40:11,843 --> 00:40:12,811 OK. 915 00:40:12,811 --> 00:40:14,813 These delicate hands. 916 00:40:14,813 --> 00:40:16,915 These delicate welder hands. 917 00:40:16,915 --> 00:40:20,752 Only two teams get into immunity tomorrow. 918 00:40:20,752 --> 00:40:22,721 Like, we're here to win. 919 00:40:22,721 --> 00:40:24,523 We're here to smash it out of the park. 920 00:40:24,523 --> 00:40:26,658 Service, thank you. 921 00:40:28,293 --> 00:40:30,862 (DINERS CHATTER) 922 00:40:30,862 --> 00:40:32,898 (SUSPENSEFUL MUSIC) 923 00:40:42,474 --> 00:40:43,942 JOCK: Thank you. 924 00:40:45,110 --> 00:40:47,579 Righto. Dessert from the lads. 925 00:40:47,579 --> 00:40:49,515 Tomato honey panna cotta 926 00:40:49,515 --> 00:40:52,050 with a strawberry-and-tomato granita 927 00:40:52,050 --> 00:40:54,185 and black-garlic glaze. 928 00:40:57,255 --> 00:40:58,423 Mmm! 929 00:41:21,079 --> 00:41:23,381 It's unusual, but ballsy. 930 00:41:23,381 --> 00:41:24,382 Huge! 931 00:41:24,583 --> 00:41:26,918 I really liked the flavours that were going on here. 932 00:41:28,219 --> 00:41:29,655 It was really interesting. 933 00:41:29,655 --> 00:41:32,057 The tomato honey is super caramelised. 934 00:41:32,057 --> 00:41:36,828 It's like a brown sugar/balsamic panna cotta in a great way. 935 00:41:36,828 --> 00:41:38,530 Yeah. 936 00:41:38,530 --> 00:41:41,767 It is a very, very clever dish. 937 00:41:42,901 --> 00:41:45,403 And you get that sort of balsamic-y kind of flavour 938 00:41:45,403 --> 00:41:47,305 that the tomato honey has. 939 00:41:47,305 --> 00:41:51,142 And then you get this light flavour of tomato from the granita 940 00:41:51,142 --> 00:41:53,545 that then turns into strawberry. 941 00:41:53,545 --> 00:41:55,013 I think they've hit the brief. 942 00:41:55,013 --> 00:41:58,617 I think it's a really, interesting, unique dessert. 943 00:41:58,617 --> 00:42:00,886 And for those two boys as well! (LAUGHS) 944 00:42:02,487 --> 00:42:04,823 Thank you. Good stuff, brother. BRENT: Alright. Good work. 945 00:42:04,823 --> 00:42:06,324 Good work. 946 00:42:06,324 --> 00:42:09,094 Well, I think there's one winner out of those three courses 947 00:42:09,094 --> 00:42:10,562 and that's the entree. 948 00:42:10,562 --> 00:42:12,163 Yeah. Dish of the day. 949 00:42:12,163 --> 00:42:14,432 (BOTH SPEAK INDISTINCTLY) 950 00:42:14,432 --> 00:42:16,668 And then it comes down to the other two dishes. 951 00:42:18,203 --> 00:42:20,071 Question is which dish do we prefer? 952 00:42:22,841 --> 00:42:24,676 It's a very, very, very good question. 953 00:42:24,676 --> 00:42:26,678 We're gonna have to have a think about this one. 954 00:42:26,678 --> 00:42:27,713 Massively. 955 00:42:40,926 --> 00:42:44,596 - Alright. - Limes, tomatoes and basil! Oh, my! 956 00:42:44,596 --> 00:42:47,365 (CRICKETS CHIRP) 957 00:42:47,365 --> 00:42:49,367 (ALL CHUCKLE) 958 00:42:54,505 --> 00:42:56,574 Moving on. (ALL CHUCKLE) 959 00:42:56,574 --> 00:42:58,744 It's rare that you get the chance to work with 960 00:42:58,744 --> 00:43:02,948 ingredients that are so fantastically fresh and home-grown. 961 00:43:04,916 --> 00:43:08,654 We wanted to have the full farm-to-table experience today, 962 00:43:08,654 --> 00:43:12,157 the kind that very few chefs are fortunate enough 963 00:43:12,157 --> 00:43:13,792 to be able to deliver. 964 00:43:13,792 --> 00:43:18,830 Blayne, the quality of what you're producing here is top-notch. 965 00:43:18,830 --> 00:43:21,700 Thank you for opening your farm and your restaurant to us. 966 00:43:22,868 --> 00:43:25,971 Blayne Bertoncello, everybody! (CONTESTANTS CHEER) 967 00:43:29,307 --> 00:43:32,077 Blayne, what did you think of these guys' work ethic today? 968 00:43:32,077 --> 00:43:34,913 I think you did a really good job. Like, a really, really good job. 969 00:43:34,913 --> 00:43:37,215 You went after it exactly how you're meant to. 970 00:43:37,215 --> 00:43:39,450 So respecting the vegetables 971 00:43:39,450 --> 00:43:41,419 and trying to make that come to the front. 972 00:43:41,419 --> 00:43:44,622 Yeah, I couldn't fault it, to be honest. You did really, really well. 973 00:43:44,622 --> 00:43:48,493 Wow. Give yourselves a round of applause, then. Go on. 974 00:43:48,493 --> 00:43:49,895 Yay! Well done! 975 00:43:52,964 --> 00:43:54,099 Righto, gang. 976 00:43:54,199 --> 00:43:57,002 Let's see who's cooking in tomorrow's Immunity Challenge, 977 00:43:57,002 --> 00:43:58,036 shall we? 978 00:43:59,905 --> 00:44:03,842 One team, they locked in their spot right away 979 00:44:03,842 --> 00:44:07,412 with an absolute belter of a dish. 980 00:44:07,412 --> 00:44:10,615 It was refined, it was perfectly balanced. 981 00:44:11,616 --> 00:44:15,620 And the feature ingredient, it hummed throughout the entire dish. 982 00:44:16,621 --> 00:44:19,257 In fact, we think it'd probably fit right in 983 00:44:19,257 --> 00:44:20,926 on this menu at O.MY. 984 00:44:22,327 --> 00:44:25,196 And that dish was... 985 00:44:26,998 --> 00:44:28,133 ...the entree. 986 00:44:28,133 --> 00:44:29,701 Yes! Yay! 987 00:44:29,701 --> 00:44:31,669 CATH: Well done, guys. 988 00:44:31,669 --> 00:44:32,771 (MALISSA LAUGHS) 989 00:44:32,771 --> 00:44:34,773 (UPLIFTING MUSIC) 990 00:44:37,976 --> 00:44:40,678 Congratulations, Malissa and Theo. 991 00:44:40,678 --> 00:44:43,982 You are both into tomorrow's cook. Well done. 992 00:44:43,982 --> 00:44:46,217 Thank you. Thanks. Oh, thank you! 993 00:44:48,086 --> 00:44:49,855 That means we're down to two. 994 00:44:50,856 --> 00:44:54,659 Cath and Rhiannon, your broth was delicious. 995 00:44:54,659 --> 00:44:57,095 The combo of eggplant and zucchini 996 00:44:57,095 --> 00:44:58,563 and lime leaf 997 00:44:58,563 --> 00:45:00,698 really celebrated the farm 998 00:45:00,698 --> 00:45:03,334 and your cook of the fish was perfect. 999 00:45:03,334 --> 00:45:04,569 Aww! 1000 00:45:06,037 --> 00:45:07,505 Declan and Brent, 1001 00:45:07,505 --> 00:45:12,110 there's no doubt you guys had THE hardest task of the day 1002 00:45:12,110 --> 00:45:14,545 having to feature tomato in a dessert. 1003 00:45:14,545 --> 00:45:17,215 (CONTESTANTS LAUGH) 1004 00:45:17,215 --> 00:45:18,683 Come on! (LAUGHS) 1005 00:45:18,683 --> 00:45:21,887 Just... you picked the wrong one. (LAUGHS) 1006 00:45:23,755 --> 00:45:26,792 But when we tasted the dish as a whole, 1007 00:45:26,792 --> 00:45:29,795 the garlic glaze, the strawberry granita 1008 00:45:29,795 --> 00:45:32,563 magically worked really well today. 1009 00:45:33,564 --> 00:45:35,366 We still can't work out how you did it. 1010 00:45:37,903 --> 00:45:38,937 We loved it. 1011 00:45:40,238 --> 00:45:43,574 Which is why you're going into tomorrow's Immunity Challenge. 1012 00:45:43,574 --> 00:45:44,642 Well done, boys. 1013 00:45:51,082 --> 00:45:52,717 The judges don't know how we did it. 1014 00:45:52,717 --> 00:45:55,486 I don't know how we did it, but we managed to do it 1015 00:45:55,486 --> 00:45:58,189 and we're going into tomorrow's immunity cook. 1016 00:45:58,189 --> 00:45:59,858 (ALL CHUCKLE) 1017 00:46:01,126 --> 00:46:03,661 Malissa, Theo, Declan and Brent, 1018 00:46:03,661 --> 00:46:04,662 congratulations! 1019 00:46:04,896 --> 00:46:08,533 You've all won a spot in tomorrow's Immunity Challenge. 1020 00:46:08,533 --> 00:46:10,301 Awesome! Whoo-hoo! 1021 00:46:10,301 --> 00:46:12,637 Now, remember, winning immunity tomorrow, 1022 00:46:12,637 --> 00:46:15,340 it guarantees you a spot in the top 5. 1023 00:46:16,674 --> 00:46:17,642 Wow! Yes! 1024 00:46:17,909 --> 00:46:19,945 So if you wanna check that off the MasterChef bucket list, 1025 00:46:19,945 --> 00:46:23,781 you better come in all guns blazing. 1026 00:46:23,781 --> 00:46:25,016 Head on out, everyone. 1027 00:46:25,283 --> 00:46:27,218 We'll see you back in the MasterChef kitchen tomorrow. Well done. 1028 00:46:27,218 --> 00:46:28,954 Well done. Thank you! 1029 00:46:28,954 --> 00:46:30,755 Well done, all of you. Really good cooking today. 1030 00:46:30,755 --> 00:46:31,823 Really good. 1031 00:46:31,823 --> 00:46:33,959 (CONTESTANTS CHATTER HAPPILY) 1032 00:46:33,959 --> 00:46:35,460 DECLAN: That was crazy. 1033 00:46:37,262 --> 00:46:39,865 NARRATOR: Tomorrow night on MasterChef Australia... 1034 00:46:39,865 --> 00:46:42,733 Bring us a dish with a sound that makes us salivate 1035 00:46:42,733 --> 00:46:44,402 for one of these 1036 00:46:44,402 --> 00:46:46,838 for the very last time this season. 1037 00:46:46,838 --> 00:46:50,341 ...it's time to dial up the deliciousness. 1038 00:46:50,341 --> 00:46:52,710 (TAPS RESOUND THROUGH SPEAKER) 1039 00:46:52,710 --> 00:46:53,744 (DEEP VOICE) Hello. 1040 00:46:54,779 --> 00:46:57,348 ...because only the most cracking, 1041 00:46:57,348 --> 00:46:59,918 lip-smacking, 1042 00:46:59,918 --> 00:47:01,920 mouth-watering dish 1043 00:47:01,920 --> 00:47:05,256 wins a spot in the top 5. 1044 00:47:07,258 --> 00:47:08,860 You ready? (CHUCKLES) Yeah. 1045 00:47:15,100 --> 00:47:17,402 Captions by Red Bee Media