1
00:00:00,000 --> 00:00:00,280
Bye.
Captions

2
00:00:00,000 --> 00:00:00,280
Bye.
Captions by

3
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Captions by
Red

4
00:00:00,400 --> 00:00:00,600
Captions by
Red Bee

5
00:00:00,600 --> 00:00:04,160
Captions by
Red Bee Media.

6
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..a new chapter began,

7
00:00:07,640 --> 00:00:09,760
with three new judges...

8
00:00:09,760 --> 00:00:12,480
Poh Ling Yeow!
(CHEERING, APPLAUSE)

9
00:00:14,840 --> 00:00:16,880
Sofia Levin!

10
00:00:16,880 --> 00:00:18,560
(CHEERING, APPLAUSE)

11
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Multi-Michelin Star winner,

12
00:00:21,560 --> 00:00:23,560
Jean-Christophe Novelli!

13
00:00:23,560 --> 00:00:25,360
(CHEERING, APPLAUSE)

14
00:00:25,360 --> 00:00:26,760
(LAUGHS)

15
00:00:26,760 --> 00:00:30,160
..and 22 brand-new home cooks.

16
00:00:30,160 --> 00:00:33,800
Honestly, this is a dream
that I've had since series one.

17
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Plus one massive megastar...

18
00:00:39,240 --> 00:00:42,800
Jamie Oliver!
(WILD CHEERING, APPLAUSE)

19
00:00:42,800 --> 00:00:46,200
And he's joining
our judging line-up.

20
00:00:46,200 --> 00:00:47,880
Yes!

21
00:00:47,880 --> 00:00:50,240
The newest members
of the MasterChef family

22
00:00:50,240 --> 00:00:52,480
got straight down to business...

23
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Take this down, huh?
Yeah, go on, girl.

24
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Oh, no, it's on my apron!
Just don't wear it.

25
00:00:56,680 --> 00:00:59,240
..serving up stunning dishes...

26
00:01:00,760 --> 00:01:03,440
That food is a celebration.

27
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I think it's amazing.

28
00:01:05,600 --> 00:01:06,840
Utterly delicious.

29
00:01:06,840 --> 00:01:09,440
WOMAN: Raspberry custard tart.

30
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ANDY: Hello!

31
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SOFIA: Wow.

32
00:01:11,920 --> 00:01:14,560
That is off the charts.

33
00:01:14,560 --> 00:01:16,080
Delicious.

34
00:01:16,080 --> 00:01:20,200
ANNOUNCER: ..with Nat winning
the only immunity pin of the season.

35
00:01:23,720 --> 00:01:29,080
Tonight, Jamie is side by side
with our home cooks...

36
00:01:29,080 --> 00:01:32,120
MAN: I can't believe that this
is happening on day two.

37
00:01:32,120 --> 00:01:33,360
It's unreal.

38
00:01:33,360 --> 00:01:36,880
..in a service challenge
full of surprises.

39
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Let's go!
(ALL APPLAUD)

40
00:01:59,760 --> 00:02:01,280
Whoo!

41
00:02:05,640 --> 00:02:07,040
Come on, you lot!

42
00:02:14,840 --> 00:02:16,160
That is intimidating.

43
00:02:23,120 --> 00:02:25,640
Nobody sit down.
Those seats are not for you.

44
00:02:25,640 --> 00:02:27,320
(ALL LAUGH)

45
00:02:27,320 --> 00:02:29,640
You look beautiful.
WOMAN: Wow.

46
00:02:29,640 --> 00:02:31,680
Ooh, I love Poh's shoes.

47
00:02:31,680 --> 00:02:33,400
Disco vibes.
WOMAN: The sneakers are dope.

48
00:02:33,400 --> 00:02:35,160
Actually, Jamie's are my favourite.

49
00:02:35,160 --> 00:02:37,800
ALL: Oh!
(CHEERING, APPLAUSE)

50
00:02:38,800 --> 00:02:41,560
Listen, when these socks are on,
we're not mucking about.

51
00:02:41,560 --> 00:02:44,800
(ALL LAUGH)
Upping the game. (LAUGHS)

52
00:02:45,640 --> 00:02:48,400
Well, as you can see,
Jamie has his business socks on,

53
00:02:48,400 --> 00:02:50,720
so let's get down to business.

54
00:02:51,600 --> 00:02:53,880
Tables are set and dressed.

55
00:02:53,880 --> 00:02:55,400
Kitchens are sparkling.

56
00:02:55,400 --> 00:02:59,720
And the one and only Jamie Oliver
is in his chef whites.

57
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Welcome to your very first
service challenge!

58
00:03:03,760 --> 00:03:05,800
(CHEERING, APPLAUSE)

59
00:03:05,800 --> 00:03:08,920
MAN: I can't believe we've got
a service challenge on day two.

60
00:03:08,920 --> 00:03:10,800
After yesterday, meeting Jamie,

61
00:03:10,800 --> 00:03:12,560
and now today we're going to be
cooking with him.

62
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He's going to be mentoring us
and running the pass.

63
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So it's...it's going to be awesome.

64
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Let's get you straight into teams.

65
00:03:22,680 --> 00:03:24,600
(ALL MURMUR)

66
00:03:25,600 --> 00:03:28,000
Everybody, take an apron
from this bag

67
00:03:28,000 --> 00:03:29,440
and then stand with your team-mates.

68
00:03:29,440 --> 00:03:31,080
Only rule is don't look.

69
00:03:31,080 --> 00:03:33,280
WOMAN: Oh, no.
Purple.

70
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So we got purple and burgundy.

71
00:03:35,040 --> 00:03:36,840
Let's go purple...

72
00:03:36,840 --> 00:03:38,280
Team Purple, baby.

73
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Let's go purple on this side.
(MEN CHEER)

74
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We got Juan.
That man knows flavours.

75
00:03:42,560 --> 00:03:44,840
Nat won the immunity challenge
on day one.

76
00:03:44,840 --> 00:03:46,400
I'm super excited.

77
00:03:46,400 --> 00:03:48,520
We got so many amazing cooks here.

78
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Yeah!

79
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But I know we got some strong
players on the other side.

80
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Today is going to be a battle.

81
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How good.
(LAUGHS)

82
00:03:57,240 --> 00:03:58,880
I'm feeling good!

83
00:04:01,440 --> 00:04:02,960
So, Jamie.

84
00:04:03,840 --> 00:04:05,600
It's your kitchen today.
Yep.

85
00:04:05,600 --> 00:04:07,560
How do you like to run
your kitchens?

86
00:04:09,160 --> 00:04:11,400
Normally very organised.

87
00:04:11,400 --> 00:04:14,000
Sharp. I'm not a yeller.

88
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So we're going to work as a team,
not individuals.

89
00:04:18,680 --> 00:04:21,400
No hoggers. No heroes.

90
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Team.

91
00:04:24,160 --> 00:04:26,360
And it's actually a hard challenge.

92
00:04:26,360 --> 00:04:27,600
Early doors.

93
00:04:27,600 --> 00:04:29,280
So I'm excited.

94
00:04:30,320 --> 00:04:34,600
I'm also nervous because, you know,
we've got guests coming in today...

95
00:04:35,640 --> 00:04:38,400
..and I don't want
to look like a plonker.

96
00:04:38,400 --> 00:04:40,880
(ALL LAUGH)
Do you know what I mean?

97
00:04:41,920 --> 00:04:44,120
I don't even know
what a plonker even means,

98
00:04:44,120 --> 00:04:47,120
but I also don't want to look like
a plonker in front of Jamie,

99
00:04:47,120 --> 00:04:49,760
or in front of all these people
that are about to walk in.

100
00:04:49,760 --> 00:04:51,680
I have certain standards,

101
00:04:51,680 --> 00:04:54,360
and you don't get to see
this side of me very often.

102
00:04:54,360 --> 00:04:56,040
I will be as generous as possible,

103
00:04:56,040 --> 00:04:57,560
but this is business.

104
00:04:58,360 --> 00:05:00,600
Right?
ALL: Yes, chef.

105
00:05:02,000 --> 00:05:03,600
It's only day two of the competition,

106
00:05:03,600 --> 00:05:05,800
and we are dialling up to 11
right now.

107
00:05:06,920 --> 00:05:09,480
This service is gonna be huge.

108
00:05:09,480 --> 00:05:13,440
Not only will you have
the Jamie Oliver run the pass,

109
00:05:13,440 --> 00:05:18,160
but you'll be serving
some very special diners.

110
00:05:18,160 --> 00:05:19,760
(ALL EXCLAIM)

111
00:05:19,760 --> 00:05:22,200
Oh, my God. I can't.

112
00:05:23,520 --> 00:05:26,240
40 MasterChef legends!

113
00:05:26,240 --> 00:05:27,760
Here they come!

114
00:05:27,760 --> 00:05:31,120
(ALL CHEER, APPLAUD WILDLY)

115
00:05:36,760 --> 00:05:38,160
MAN: Doors fly open.

116
00:05:38,160 --> 00:05:40,840
40 MasterChef legends
start rolling through.

117
00:05:43,360 --> 00:05:47,360
Like Julie Goodwin. Mama MasterChef.
Wow.

118
00:05:47,360 --> 00:05:51,440
WOMAN: There's so many of them!
Yeah!

119
00:05:56,960 --> 00:05:59,480
Declan! Oh, my God!

120
00:05:59,480 --> 00:06:02,400
Wow. How good is this?

121
00:06:10,720 --> 00:06:13,800
Khanh's right in front of me
and I'm like, "Oh, my God."

122
00:06:13,800 --> 00:06:15,320
I'm thinking to myself,
"Do I say hi?"

123
00:06:15,320 --> 00:06:16,640
I'm, like, a little bit
starstruck.

124
00:06:16,640 --> 00:06:19,160
He's my favie.
Is he?

125
00:06:20,880 --> 00:06:23,240
This group are some of
the biggest names

126
00:06:23,240 --> 00:06:24,440
to come out of this competition.

127
00:06:24,440 --> 00:06:25,840
No pressure.

128
00:06:25,840 --> 00:06:29,120
And they've all stood
in those very positions.

129
00:06:32,720 --> 00:06:35,280
Declan, mate,
it's like you never left.

130
00:06:35,280 --> 00:06:37,120
I know. It's amazing
being back here.

131
00:06:37,120 --> 00:06:38,720
But I'm definitely happy
I'm on this side...

132
00:06:38,720 --> 00:06:39,720
(ALL LAUGH)

133
00:06:39,720 --> 00:06:41,920
..and not standing there
in the apron.

134
00:06:41,920 --> 00:06:44,200
Julie, as the original
MasterChef winner,

135
00:06:44,200 --> 00:06:47,160
how nice is it to see
a fresh crop of faces?

136
00:06:47,160 --> 00:06:49,160
I'm so excited for you all.

137
00:06:49,160 --> 00:06:51,840
Um, I forgive you whatever happens
today.

138
00:06:51,840 --> 00:06:54,240
(ALL LAUGH)

139
00:06:54,240 --> 00:06:55,760
But just to be clear, I won't.

140
00:06:55,760 --> 00:06:58,200
(ALL LAUGH)

141
00:06:58,200 --> 00:06:59,920
Sashi.
Yes.

142
00:06:59,920 --> 00:07:01,200
You've won this before.

143
00:07:01,200 --> 00:07:02,920
Any advice for these guys?

144
00:07:02,920 --> 00:07:04,960
Cook with love.
That's the best thing.

145
00:07:04,960 --> 00:07:08,000
Yeah.
(APPLAUSE)

146
00:07:09,880 --> 00:07:12,240
Poh, how did you feel
about team challenges?

147
00:07:12,240 --> 00:07:13,880
I hated them.

148
00:07:13,880 --> 00:07:15,480
(LAUGHS)

149
00:07:15,480 --> 00:07:17,640
And I was terrible at them.

150
00:07:17,640 --> 00:07:19,920
I think because I work solo so much.

151
00:07:19,920 --> 00:07:25,000
So my advice is
do as I say, not as I do...

152
00:07:25,920 --> 00:07:27,680
..and that is just to communicate.

153
00:07:30,160 --> 00:07:32,240
Right, down to the nitty gritty.

154
00:07:32,240 --> 00:07:36,080
Each team will need to create
a three-course meal -

155
00:07:36,080 --> 00:07:38,880
an entree, a main, and a dessert.

156
00:07:38,880 --> 00:07:42,240
You and your team need to decide
who's going to do what course.

157
00:07:43,480 --> 00:07:45,360
As for what's going on behind us...

158
00:07:46,840 --> 00:07:49,000
..in typical MasterChef fashion...

159
00:07:50,840 --> 00:07:52,480
..there's a little bit of a twist.

160
00:07:55,400 --> 00:07:58,240
Sofia, Jean-Christophe, Andy, and I

161
00:07:58,240 --> 00:08:00,360
have all each selected
an ingredient

162
00:08:00,360 --> 00:08:02,520
that both teams must use
for every course.

163
00:08:04,520 --> 00:08:06,160
And they're right under here.

164
00:08:09,240 --> 00:08:12,200
I have chosen for the entree...

165
00:08:16,320 --> 00:08:17,840
..mushrooms.

166
00:08:17,840 --> 00:08:20,880
(CHEERING, APPLAUSE)
WOMAN: Yeah! Yum, yum, yum.

167
00:08:21,600 --> 00:08:24,680
WOMAN: Good work.
Real good, real good.

168
00:08:24,680 --> 00:08:29,640
For your mains, Poh and I have
selected one ingredient each.

169
00:08:30,640 --> 00:08:33,280
And you'll need to use both of them
in your dishes.

170
00:08:33,280 --> 00:08:34,720
So it's double trouble.

171
00:08:34,720 --> 00:08:36,040
Yeah. Double trouble.

172
00:08:37,080 --> 00:08:41,000
First up, I've chosen
fatty, versatile...

173
00:08:44,600 --> 00:08:45,920
..cashew.

174
00:08:45,920 --> 00:08:48,720
(ALL EXCLAIM, APPLAUD)

175
00:08:50,040 --> 00:08:52,160
And to turn up the heat,
I brought in...

176
00:08:52,160 --> 00:08:53,240
WOMAN: Chillies...

177
00:08:55,080 --> 00:08:57,760
(CHEERING, APPLAUSE)

178
00:09:02,560 --> 00:09:07,280
So, for everyone's
favourite course, dessert,

179
00:09:07,280 --> 00:09:10,600
I was going to go for frog legs...
(LAUGHTER)

180
00:09:13,440 --> 00:09:14,960
I've chosen...

181
00:09:16,160 --> 00:09:17,200
..grapefruits.

182
00:09:17,200 --> 00:09:19,080
(ALL EXCLAIM, APPLAUD)

183
00:09:20,880 --> 00:09:22,640
It's not as popular as chilli...

184
00:09:22,640 --> 00:09:24,400
They're unsure.

185
00:09:24,400 --> 00:09:25,480
OK...

186
00:09:26,560 --> 00:09:28,400
Right. You've got your ingredients.

187
00:09:28,400 --> 00:09:31,960
You'll have 2.5 hours to cook
before service begins.

188
00:09:33,600 --> 00:09:35,680
Once you finish your course,
though,

189
00:09:35,680 --> 00:09:37,320
you'll head straight up
to the gantry.

190
00:09:39,120 --> 00:09:44,040
Both teams will be serving 20
of the MasterChef family, plus us.

191
00:09:44,040 --> 00:09:46,480
You'll have Jamie to guide you
in the kitchen,

192
00:09:46,480 --> 00:09:48,640
but it'll come down to you.

193
00:09:51,440 --> 00:09:53,960
The team with the best menu overall

194
00:09:53,960 --> 00:09:56,480
will get the chance
to cook for a place

195
00:09:56,480 --> 00:09:58,520
in the first immunity challenge.

196
00:10:00,000 --> 00:10:03,040
MAN: Immunity would be
an amazing advantage now.

197
00:10:03,040 --> 00:10:06,040
Nobody wants to be
the first eliminated person

198
00:10:06,040 --> 00:10:07,720
of the competition.

199
00:10:07,720 --> 00:10:08,720
Nobody.

200
00:10:09,880 --> 00:10:11,280
Purple team.

201
00:10:11,280 --> 00:10:13,240
Burgundy team.

202
00:10:13,240 --> 00:10:15,560
Your time starts now!

203
00:10:15,560 --> 00:10:17,200
(CHEERING, APPLAUSE)

204
00:10:18,840 --> 00:10:20,320
Whoa!

205
00:10:22,880 --> 00:10:25,400
So, Sav, are you nominating yourself
for captain?

206
00:10:25,400 --> 00:10:27,640
SAV: Yes.
Yes, yes.

207
00:10:27,640 --> 00:10:31,040
I am a big personality.

208
00:10:31,040 --> 00:10:33,960
So I put my hand up to be captain.

209
00:10:33,960 --> 00:10:35,680
I feel like I'm up for the job.

210
00:10:35,680 --> 00:10:37,680
30 seconds... Listen to me, please.

211
00:10:37,680 --> 00:10:39,600
30 seconds,
I'm going to give everyone...

212
00:10:39,600 --> 00:10:41,320
Tell me what's on your mind.
Alright?

213
00:10:41,320 --> 00:10:42,840
Look at Sav. Look at Sav.

214
00:10:42,840 --> 00:10:44,640
I'm just writing ideas down.

215
00:10:44,640 --> 00:10:46,200
We will condense this, alright?

216
00:10:46,200 --> 00:10:48,040
I'm the sort of person where

217
00:10:48,040 --> 00:10:50,320
my contingency plans
have contingency plans.

218
00:10:51,520 --> 00:10:53,000
And I think that's going
to serve me well,

219
00:10:53,000 --> 00:10:56,800
because the captain's job
is to have direction

220
00:10:56,800 --> 00:10:58,960
and bring cohesion to these ideas.

221
00:10:58,960 --> 00:11:00,480
Who's doing entrees?

222
00:11:00,480 --> 00:11:02,440
Look, I'm happy to jump
on the entrees.

223
00:11:02,440 --> 00:11:05,360
Um, scallops and mushroom
dashi stock,

224
00:11:05,360 --> 00:11:08,600
and emulsify some butter into that
to make it silky.

225
00:11:08,600 --> 00:11:11,320
I'm getting really good ideas
for our menu.

226
00:11:11,320 --> 00:11:13,960
Jamie, how's it going?
Everyone, stop talking.

227
00:11:13,960 --> 00:11:16,880
JAMIE: Scallops are very, very soft.
Very, very delicate.

228
00:11:16,880 --> 00:11:20,920
So how you do texture with that
has to be quite respectful.

229
00:11:20,920 --> 00:11:22,760
And remember,
this is a mushroom challenge.

230
00:11:22,760 --> 00:11:25,120
So where are you going to use the
mushroom in a really convincing way?

231
00:11:25,120 --> 00:11:28,840
I'm incredibly excited that Jamie's
mentoring us through this.

232
00:11:28,840 --> 00:11:30,120
So I'm the sponge.

233
00:11:30,120 --> 00:11:32,760
I'm here to just absorb
all that wisdom and experience.

234
00:11:32,760 --> 00:11:35,000
You'd be such a fool
to not soak it up.

235
00:11:35,000 --> 00:11:36,240
Main, please.

236
00:11:36,240 --> 00:11:37,880
Cashew curry.
WOMAN: Sri Lankan...

237
00:11:37,880 --> 00:11:40,240
Yeah, yeah. Yeah, yeah.
Indian type of curry.

238
00:11:40,240 --> 00:11:42,760
So we make a really deep curry.
Yeah?

239
00:11:42,760 --> 00:11:44,080
So how do you see it?

240
00:11:44,080 --> 00:11:46,560
I was actually thinking that
we'd have the crispy fish

241
00:11:46,560 --> 00:11:48,520
and then we'd have
the curry separately.

242
00:11:48,520 --> 00:11:49,520
OK.

243
00:11:49,520 --> 00:11:51,520
And for dessert...

244
00:11:51,520 --> 00:11:53,120
I've had an idea for dessert.

245
00:11:53,120 --> 00:11:56,320
And I think we do meringue,
grapefruit, and Aperol.

246
00:11:56,320 --> 00:11:58,520
I think it's going to be
a really cohesive menu.

247
00:11:58,520 --> 00:12:00,480
So, the ideas are coming along.
Yes.

248
00:12:00,480 --> 00:12:02,560
We'll streamline them.
Yes.

249
00:12:02,560 --> 00:12:04,400
Start to draw the plates.

250
00:12:04,400 --> 00:12:05,680
Yes.

251
00:12:05,680 --> 00:12:07,440
Let's go.
WOMAN: Mimi, team captain.

252
00:12:07,440 --> 00:12:09,360
Everyone happy for me being captain?

253
00:12:09,360 --> 00:12:10,360
ALL: Yes.
We're all sweet?

254
00:12:10,360 --> 00:12:11,360
Teacher.

255
00:12:11,360 --> 00:12:14,920
Before we begin, just make sure
we're all positive with one another.

256
00:12:14,920 --> 00:12:17,160
I want everyone communicating.
WOMAN: Yeah.

257
00:12:17,160 --> 00:12:19,960
If someone's up, we're all up.
If someone's down, we're all down.

258
00:12:19,960 --> 00:12:23,080
The choice of team captain
was pretty unanimous.

259
00:12:23,920 --> 00:12:24,920
What can I say?

260
00:12:26,320 --> 00:12:28,120
That's such a huge responsibility.

261
00:12:28,120 --> 00:12:31,480
But I'm here to challenge myself.
I'm here to push my boundaries.

262
00:12:34,200 --> 00:12:38,320
I've always fantasised about working
professionally in the food industry.

263
00:12:39,360 --> 00:12:41,920
I love being
a high school English teacher.

264
00:12:41,920 --> 00:12:44,240
The kids bring me a lot of joy.

265
00:12:44,240 --> 00:12:48,360
Every day, I remind them that
they should chase their passions.

266
00:12:49,360 --> 00:12:51,560
And now I gotta chase my dreams.

267
00:12:51,560 --> 00:12:53,640
I gotta chase my passion
for cooking.

268
00:12:54,640 --> 00:12:57,320
Like, this is what I want to do.
I got to make it out there.

269
00:12:58,520 --> 00:13:00,800
MasterChef is such
a great opportunity.

270
00:13:00,800 --> 00:13:04,160
I'm going to go into it
and take what I already have

271
00:13:04,160 --> 00:13:05,960
and go way further.

272
00:13:07,160 --> 00:13:09,720
I'm here to make my mark.

273
00:13:09,720 --> 00:13:12,360
I might be small,
but I'm always memorable.

274
00:13:12,360 --> 00:13:13,360
(LAUGHS)

275
00:13:15,000 --> 00:13:17,440
Can you please put your hand up
if you want to be on entree for me?

276
00:13:17,440 --> 00:13:19,040
I can do that.

277
00:13:19,040 --> 00:13:20,080
Main.
WOMAN: Yeah.

278
00:13:20,080 --> 00:13:22,200
Being our first team challenge,

279
00:13:22,200 --> 00:13:25,760
I really want to make sure
that everyone has a voice.

280
00:13:25,760 --> 00:13:29,920
Can I please have your plan
for entree? Kick it off.

281
00:13:29,920 --> 00:13:31,960
We've got a mushroom
and pork mince wonton,

282
00:13:31,960 --> 00:13:33,360
and it's going to sit on top

283
00:13:33,360 --> 00:13:35,320
of that beautiful coral mushroom
in a mushroom broth.

284
00:13:35,320 --> 00:13:37,680
Alright. Main team, what have we got?

285
00:13:37,680 --> 00:13:40,880
Lamb backstrap.
Cauliflower and cashew puree.

286
00:13:40,880 --> 00:13:42,720
Spicy chimichurri sauce.

287
00:13:42,720 --> 00:13:45,160
Alright. And then on dessert, please?

288
00:13:45,160 --> 00:13:48,880
We're going to do
a grapefruit-infused date sponge.

289
00:13:48,880 --> 00:13:51,800
And then we're going to do
a sick vanilla ice-cream.

290
00:13:51,800 --> 00:13:54,480
Are we all happy with that?
Yeah, yeah, yeah.

291
00:13:54,480 --> 00:13:56,800
Alright. Pantry run, please. Um...

292
00:13:56,800 --> 00:13:58,600
(ONLOOKERS CHEER)

293
00:13:59,520 --> 00:14:04,040
I'm making quick, snappy decisions
because I'm conscious of the time.

294
00:14:04,040 --> 00:14:05,640
We need to get a move-on.

295
00:14:05,640 --> 00:14:07,480
Let's go, guys. Let's go.

296
00:14:07,480 --> 00:14:09,480
How are you going, Juan?
Good, good.

297
00:14:09,480 --> 00:14:12,800
Time for a quick salsa?
Yeah, yeah!

298
00:14:12,800 --> 00:14:15,680
OK. I'll get the chillies.

299
00:14:15,680 --> 00:14:18,160
I'm gonna get the filling.
Who's gonna get the stock?

300
00:14:18,160 --> 00:14:19,160
Perfect.

301
00:14:19,160 --> 00:14:20,720
Day two. Ooh!

302
00:14:20,720 --> 00:14:22,960
Their first-ever service challenge.

303
00:14:22,960 --> 00:14:24,600
We have thrown them in the deep end.

304
00:14:24,600 --> 00:14:25,800
Where are the eggs?

305
00:14:25,800 --> 00:14:28,600
MAN: Do we just grab all of these
shiitakes, or what's the go?

306
00:14:28,600 --> 00:14:31,320
But I think I have given them a gift
with mushrooms for the entree.

307
00:14:31,320 --> 00:14:32,680
(LAUGHS)
Yeah.

308
00:14:32,680 --> 00:14:34,240
Um, what are you looking for
with chillies?

309
00:14:34,240 --> 00:14:36,920
I feel like you have to have
a restaurant mentality.

310
00:14:36,920 --> 00:14:38,680
You can't be antisocial.
You know what I mean?

311
00:14:38,680 --> 00:14:40,320
You have to show restraint.

312
00:14:40,320 --> 00:14:43,800
And I want it to be
a thoughtful use of chilli.

313
00:14:43,800 --> 00:14:45,760
But they also have to put
cashews in there.

314
00:14:45,760 --> 00:14:47,720
I really do think
they're very versatile,

315
00:14:47,720 --> 00:14:49,520
and they're quite a meaty nut.

316
00:14:49,520 --> 00:14:51,400
And, Jean-Christophe.

317
00:14:51,400 --> 00:14:54,320
The grapefruit for dessert.

318
00:14:54,320 --> 00:14:57,520
I will have go for a little
caramelised grapefruit tart.

319
00:14:57,520 --> 00:14:58,520
I'd eat that.
Yeah.

320
00:14:58,520 --> 00:15:01,360
Grapefruit, so dynamic, so fresh.

321
00:15:01,360 --> 00:15:03,480
It's something you can't overplay.

322
00:15:03,480 --> 00:15:06,000
The hardest job is to reduce
the grapefruit slowly

323
00:15:06,000 --> 00:15:08,160
to make sure it doesn't turn bitter.

324
00:15:08,160 --> 00:15:10,160
It's quite sensitive.
Yes.

325
00:15:11,280 --> 00:15:13,120
I reckon this is
where we're going to see

326
00:15:13,120 --> 00:15:15,160
the personalities of people come out.

327
00:15:15,160 --> 00:15:17,640
Who can lead, who can take advice,

328
00:15:17,640 --> 00:15:21,160
and then who doesn't really know
how to do either of those things.

329
00:15:21,160 --> 00:15:22,560
Is this all of them?

330
00:15:22,560 --> 00:15:26,680
Saving grace is Jamie Oliver's doing
his thing, so watch that space.

331
00:15:30,520 --> 00:15:32,120
How you doing, legends?
Living the dream?

332
00:15:32,120 --> 00:15:33,600
Oh, yeah. Oh, yeah.

333
00:15:33,600 --> 00:15:36,040
Anything good tasting?
I don't know what's going on, but...

334
00:15:36,040 --> 00:15:37,720
There's dumplings down here.
That's all I know.

335
00:15:47,440 --> 00:15:48,560
Ah...

336
00:15:52,840 --> 00:15:55,800
The teams are so different
from one another.

337
00:15:57,840 --> 00:16:00,120
Um...
Hat dude!

338
00:16:00,120 --> 00:16:01,520
No, hat dude!

339
00:16:02,760 --> 00:16:05,000
Hat dude... (LAUGHS)

340
00:16:07,200 --> 00:16:08,800
MAN: Hey! Hurry up!

341
00:16:08,800 --> 00:16:11,200
Where's the panic?
Where's the sweat? Come on.

342
00:16:12,240 --> 00:16:17,080
MAN: I think personality-wise I'm
pretty casual, laid-back, and chill,

343
00:16:17,080 --> 00:16:20,680
and hopefully that's going to be
an advantage for this cook.

344
00:16:20,680 --> 00:16:24,040
I mean, a service challenge
on day two is absolutely crazy.

345
00:16:24,040 --> 00:16:27,920
So I think the most important thing
is going to be staying calm.

346
00:16:27,920 --> 00:16:32,480
You know, the entree is my idea for
the scallops with mushroom dashi.

347
00:16:32,480 --> 00:16:33,960
You want more...more than this?

348
00:16:33,960 --> 00:16:35,840
Oh, and...
(BOTH LAUGH)

349
00:16:35,840 --> 00:16:39,080
Dashi is a base stock
in Japanese cooking.

350
00:16:39,080 --> 00:16:41,680
It's like a rich, sort of earthy
umami broth.

351
00:16:41,680 --> 00:16:44,200
And I think it's going
to complement the scallops.

352
00:16:44,200 --> 00:16:47,360
And we're doing some beautiful fresh
snowflake mushrooms

353
00:16:47,360 --> 00:16:49,640
and also a mushroom cream.

354
00:16:49,640 --> 00:16:52,680
Um, so, yeah, I'm feeling
pretty good at this stage.

355
00:16:52,680 --> 00:16:53,880
We've got plenty of time.

356
00:16:53,880 --> 00:16:55,840
Oh, no. Where's my kombu?

357
00:16:55,840 --> 00:16:57,360
Was there kombu around here?

358
00:17:02,000 --> 00:17:05,240
WOMAN: There's a whole lot of dough,
a whole lot of wontons,

359
00:17:05,240 --> 00:17:06,720
for a whole lot of important guests.

360
00:17:07,760 --> 00:17:09,080
I reckon this needs more water.

361
00:17:09,080 --> 00:17:10,160
Do you reckon?

362
00:17:10,160 --> 00:17:13,040
MIMI: No, no, no, it's real hydrated.
Keep it going. Keep it going.

363
00:17:13,040 --> 00:17:16,360
As captain, I feel like
the entree's under control.

364
00:17:16,360 --> 00:17:21,760
And I am pretty confident leaving
Darrsh to lead the dessert team

365
00:17:21,760 --> 00:17:24,040
through his grapefruit-soaked
sponge recipe.

366
00:17:24,040 --> 00:17:27,280
Guys, can we... Come over this way.

367
00:17:27,280 --> 00:17:30,960
But I have been thinking
about the mains,

368
00:17:30,960 --> 00:17:32,560
and all of these elements,

369
00:17:32,560 --> 00:17:35,480
and, you know, are they really
going to work well together?

370
00:17:35,480 --> 00:17:37,760
I just want everyone
to know what their job is,

371
00:17:37,760 --> 00:17:39,680
because I feel like right now
it's really confusing.

372
00:17:39,680 --> 00:17:41,360
I have people, like, already started.

373
00:17:41,360 --> 00:17:44,440
JAMIE: This is wild.
Wild, wild, wild.

374
00:17:45,760 --> 00:17:47,280
So you're doing your chimichurri?

375
00:17:47,280 --> 00:17:50,360
MAN: Yes.
This feels old school.

376
00:17:50,360 --> 00:17:51,360
Yeah.

377
00:17:51,360 --> 00:17:53,560
And then we've got
a cauliflower and...

378
00:17:53,560 --> 00:17:55,120
Cashew cream.
..cashew cream.

379
00:17:55,120 --> 00:17:58,200
That feels more kind of
nouvelle cuisine.

380
00:17:58,200 --> 00:18:01,000
We need something that bridges
the gap between the two?

381
00:18:01,000 --> 00:18:02,640
It has to be a convincing plate.

382
00:18:02,640 --> 00:18:04,040
You've got a whole load
of chefs up there.

383
00:18:04,040 --> 00:18:07,240
So before we get busy,
we need to build the plate

384
00:18:07,240 --> 00:18:08,360
that we know is delicious.

385
00:18:10,240 --> 00:18:11,560
I'll come back and see you in a bit.

386
00:18:14,960 --> 00:18:16,800
MAN: We're behind on this.
We need to get it done.

387
00:18:17,800 --> 00:18:20,120
Alright. Let's think about
what else goes on the plate.

388
00:18:20,120 --> 00:18:24,760
I'm so nervous, but I know
that I have to do something here

389
00:18:24,760 --> 00:18:26,040
to create something special.

390
00:18:34,720 --> 00:18:37,200
Mate, it is chaos in there.
(LAUGHS)

391
00:18:37,200 --> 00:18:39,040
Hey, what have you got me into?

392
00:18:39,040 --> 00:18:40,880
I just want to know what's going on.
OK.

393
00:18:40,880 --> 00:18:43,080
Burgundy team?
Sav's dominant.

394
00:18:43,080 --> 00:18:45,040
Yep.
And she's driving.

395
00:18:45,040 --> 00:18:47,800
Uh, yeah. And she's drawn things
out. She's got a list.

396
00:18:47,800 --> 00:18:51,280
On the other side, I've got Mimi,
who hasn't used me.

397
00:18:51,280 --> 00:18:53,160
Oh!
Really. I'm... I'm intervening.

398
00:18:53,160 --> 00:18:54,920
They haven't used Jamie Oliver.
No, no, no.

399
00:18:54,920 --> 00:18:57,360
I thought I was gonna have a chat
with them about what they're doing.

400
00:18:57,360 --> 00:18:58,480
They're just doing it.

401
00:18:58,480 --> 00:19:00,280
So, as a head chef...

402
00:19:00,280 --> 00:19:01,360
Yeah.

403
00:19:01,360 --> 00:19:03,120
..uh, I've lost control.

404
00:19:03,120 --> 00:19:04,480
OK.

405
00:19:04,480 --> 00:19:05,960
Well, actually, I never HAD control.

406
00:19:21,280 --> 00:19:22,920
MIMI: Um, the main dish,

407
00:19:22,920 --> 00:19:25,280
I've had some trouble just...

408
00:19:25,920 --> 00:19:29,360
..putting together all the opinions
of so many voices.

409
00:19:29,360 --> 00:19:31,040
So I'm very scared.

410
00:19:33,680 --> 00:19:37,560
I feel like, being our first service
challenge on day two,

411
00:19:37,560 --> 00:19:40,520
the pressure is starting
to get to me.

412
00:19:41,920 --> 00:19:45,960
Jamie said that he's not really
confident in our main course dish.

413
00:19:46,920 --> 00:19:50,520
You know, it needs to be
more cohesive.

414
00:19:50,520 --> 00:19:54,480
Um... Alright.
How can we make that dish better?

415
00:19:54,480 --> 00:19:56,040
Mimi is a little bit stressed.

416
00:19:56,040 --> 00:19:57,560
How are we going? Did you taste?

417
00:19:57,560 --> 00:20:00,560
The elements that we decided
to make for the main,

418
00:20:00,560 --> 00:20:04,360
a lamb backstrap with a chimichurri
salsa and a cauliflower cream.

419
00:20:04,360 --> 00:20:05,680
Oh, my God.

420
00:20:05,680 --> 00:20:09,120
Mimi's questioning if she should
change an element.

421
00:20:09,120 --> 00:20:12,680
What it's lacking, what it needs,
how it can improve.

422
00:20:12,680 --> 00:20:14,040
We can do a breadcrumb.

423
00:20:15,120 --> 00:20:16,320
Ah...

424
00:20:16,320 --> 00:20:17,800
It's a lot of pressure.

425
00:20:17,800 --> 00:20:19,920
She has to make the right decision.

426
00:20:19,920 --> 00:20:23,840
I wouldn't have taken her spot
like she did to be the captain.

427
00:20:23,840 --> 00:20:25,200
Something's burning.

428
00:20:25,200 --> 00:20:27,360
Cashews! Who's on cashews?

429
00:20:27,360 --> 00:20:28,360
Steph!

430
00:20:30,240 --> 00:20:32,880
I'm so freaking scared!

431
00:20:34,960 --> 00:20:38,560
You know what I like
is watching you so calm.

432
00:20:38,560 --> 00:20:39,800
Yeah.
So composed.

433
00:20:39,800 --> 00:20:42,120
I might be crying later.
(LAUGHS)

434
00:20:45,920 --> 00:20:48,080
WOMAN: Are we having fun?
WOMAN: Yes!

435
00:20:52,600 --> 00:20:53,760
How are you doing?

436
00:20:53,760 --> 00:20:55,840
WOMAN: Ah, so, chef, I'm just making
the second course.

437
00:20:55,840 --> 00:20:57,400
So the main, the curry.

438
00:20:57,400 --> 00:20:59,440
I can see doing what you love doing.

439
00:20:59,440 --> 00:21:04,560
I actually do cook a lot of curry
in bulk for family and friends.

440
00:21:05,440 --> 00:21:06,920
There's a rule with my friends,

441
00:21:06,920 --> 00:21:09,800
when you come to Sumeet's house,
you don't eat that day

442
00:21:09,800 --> 00:21:12,040
because you know you're going to be
fed well.

443
00:21:12,040 --> 00:21:15,320
You have some naan with it, make it
like a little wrap or something.

444
00:21:15,320 --> 00:21:17,880
My superpower is spices.

445
00:21:18,800 --> 00:21:23,920
I want to start a sauce company
and I want to call it Sauce Boss.

446
00:21:25,760 --> 00:21:28,960
I have always wanted to apply
for MasterChef.

447
00:21:28,960 --> 00:21:33,000
Now that I'm all in,
I'm going all the way.

448
00:21:33,000 --> 00:21:35,400
Sauce Boss is the boss.

449
00:21:36,920 --> 00:21:38,200
JAMIE: Talk me through your curry.

450
00:21:38,200 --> 00:21:40,760
I'm making it essentially
a chilli and cashew curry sauce.

451
00:21:40,760 --> 00:21:43,120
Just putting in some lemongrass
as well, and...

452
00:21:43,120 --> 00:21:47,280
We use the green and the red
long chillies and some curry leaves.

453
00:21:47,280 --> 00:21:49,800
I'm gonna just marinate that fish
very lightly

454
00:21:49,800 --> 00:21:51,400
in some salt and turmeric.

455
00:21:51,400 --> 00:21:52,440
Yeah.

456
00:21:52,440 --> 00:21:53,760
What country are we in in your head?

457
00:21:53,760 --> 00:21:55,960
We're sort of, like,
in that subcontinent.

458
00:21:55,960 --> 00:21:59,840
So South India, Sri Lanka... Yeah.

459
00:21:59,840 --> 00:22:01,760
Very exciting. Exciting flavours.

460
00:22:04,360 --> 00:22:07,760
The judges would not have seen
Indian cooking like mine before.

461
00:22:07,760 --> 00:22:09,360
Handful of cashew.

462
00:22:09,360 --> 00:22:13,880
I'm really going to make
the cashew nuts and chillies sing

463
00:22:13,880 --> 00:22:15,320
in this curry sauce.

464
00:22:15,320 --> 00:22:16,560
Beautiful.

465
00:22:16,560 --> 00:22:18,880
It's going to be super yummy.

466
00:22:18,880 --> 00:22:20,040
This is what I do.

467
00:22:21,080 --> 00:22:22,520
I feel like it's coming together.

468
00:22:25,040 --> 00:22:26,800
NAT: Matt, do you want to
taste that broth?

469
00:22:26,800 --> 00:22:28,920
Yeah. Just get the mushrooms
in first.

470
00:22:28,920 --> 00:22:30,840
You need to start
charring the mushrooms.

471
00:22:30,840 --> 00:22:32,480
I don't care what the broth
tastes like right now,

472
00:22:32,480 --> 00:22:33,720
because I need the mushrooms in.

473
00:22:33,720 --> 00:22:36,480
Just go do it fast, because
we're really running out of time.

474
00:22:36,480 --> 00:22:39,320
It is so chaotic in the kitchen
right now,

475
00:22:39,320 --> 00:22:42,800
and I feel like we're not using
Jamie as much as we could.

476
00:22:44,000 --> 00:22:45,480
It's very intense.

477
00:22:45,480 --> 00:22:47,200
People just ask me
a lot of questions.

478
00:22:47,200 --> 00:22:48,640
I think because of the pin.

479
00:22:48,640 --> 00:22:51,000
Everyone's asking me
a million questions.

480
00:22:51,000 --> 00:22:55,200
And, uh, it's kind of terrifying
because I'm not a chef.

481
00:22:55,200 --> 00:22:56,880
(LAUGHS)

482
00:22:56,880 --> 00:22:58,120
I'm like, I don't know!

483
00:22:58,120 --> 00:23:01,280
I found myself
running the entree course.

484
00:23:01,280 --> 00:23:04,080
We're making pork wontons
in a mushroom broth.

485
00:23:04,080 --> 00:23:05,680
Next, do you want to pick these,
wash them?

486
00:23:05,680 --> 00:23:07,720
And then give that back to me,
and we'll chop them.

487
00:23:07,720 --> 00:23:11,440
Awesome. Pick, wash. Back to you.
I can do that.

488
00:23:12,720 --> 00:23:13,920
Does this taste fatty now?
Yeah.

489
00:23:13,920 --> 00:23:17,320
I'm sure Mimi is busy
helping the mains,

490
00:23:17,320 --> 00:23:19,880
but we need more structure,

491
00:23:19,880 --> 00:23:22,840
so I'm freaking out at this stage.

492
00:23:22,840 --> 00:23:25,120
You know what?
I'm with Poh, wherever she is.

493
00:23:25,120 --> 00:23:28,080
This is actually so stressful.

494
00:23:29,640 --> 00:23:30,720
Whoo!
Nat, how...

495
00:23:30,720 --> 00:23:33,240
Do you want this hot hot?
Yeah. Hot.

496
00:23:34,200 --> 00:23:37,120
ANDY: Purple team. Burgundy team.
It is chaos in here.

497
00:23:37,120 --> 00:23:41,200
And those entrees need to be
leaving the pass in one hour.

498
00:23:41,200 --> 00:23:42,920
(ONLOOKERS CHEER,
SHOUT ENCOURAGEMENT)

499
00:23:46,200 --> 00:23:48,320
SAV: Guys, burgundy team,
listen up.

500
00:23:48,320 --> 00:23:50,880
We got an hour for entree.

501
00:23:50,880 --> 00:23:53,720
When it's entree plating time,
I need all of you at the front

502
00:23:53,720 --> 00:23:55,400
helping these guys, alright?

503
00:23:55,400 --> 00:23:56,600
Got it, chef.

504
00:23:59,760 --> 00:24:01,800
JAMIE: Your filleting is very good.

505
00:24:01,800 --> 00:24:02,840
Thank you.

506
00:24:02,840 --> 00:24:04,200
Have you been doing this
a long time?

507
00:24:04,200 --> 00:24:05,720
I've done quite a few fish. Yeah.

508
00:24:05,720 --> 00:24:06,760
Have you got enough portions?

509
00:24:06,760 --> 00:24:08,400
Oh, I think once I finish this,
I'll have plenty.

510
00:24:08,400 --> 00:24:09,520
OK.

511
00:24:09,520 --> 00:24:11,120
So what I do, darling,

512
00:24:11,120 --> 00:24:13,240
long, convincing strokes,

513
00:24:13,240 --> 00:24:14,640
always angled towards the bone

514
00:24:14,640 --> 00:24:16,640
so you're not wasting
that beautiful meat.

515
00:24:16,640 --> 00:24:18,800
Very good, though.
You're doing a good job.

516
00:24:18,800 --> 00:24:20,120
POH: It's so crazy.

517
00:24:20,120 --> 00:24:22,240
Like, they're standing there
next to Jamie

518
00:24:22,240 --> 00:24:24,080
getting advice on
how to fill a fish.

519
00:24:24,080 --> 00:24:25,840
Like, that's MasterChef.

520
00:24:25,840 --> 00:24:27,080
(LAUGHS)

521
00:24:28,920 --> 00:24:31,400
Gill, are you doing one wonton
per person?

522
00:24:31,400 --> 00:24:32,760
We're doing three.
OK.

523
00:24:32,760 --> 00:24:34,360
Yeah.
It's a few.

524
00:24:34,360 --> 00:24:36,920
Oh, one scallop per person, fine.

525
00:24:37,720 --> 00:24:39,720
Is it enough for an entree?

526
00:24:39,720 --> 00:24:42,320
Yeah. Less is more, right?
HARRY: Yeah.

527
00:24:42,320 --> 00:24:43,520
Alright.

528
00:24:43,520 --> 00:24:45,920
I want to keep things moving
in the right direction.

529
00:24:45,920 --> 00:24:49,320
I feel like I'm working at a pretty
good pace, and especially for me.

530
00:24:49,320 --> 00:24:51,960
So I think we're going pretty good
for time right now.

531
00:24:52,920 --> 00:24:55,320
I've got the stock
for the mushroom dashi.

532
00:24:55,320 --> 00:24:58,840
I've added in dried mushrooms
and fresh mushrooms.

533
00:24:58,840 --> 00:25:00,840
Just trying to pack it
full of mushrooms.

534
00:25:00,840 --> 00:25:04,200
And then Snez is doing
the snowflake mushroom element

535
00:25:04,200 --> 00:25:06,360
and she's got the mushroom puree
going on.

536
00:25:06,360 --> 00:25:08,280
We want it to be sort of
rich and creamy.

537
00:25:08,280 --> 00:25:09,800
Yeah, yeah.
Good flavour. Yeah.

538
00:25:09,800 --> 00:25:10,800
Happy with that?
Yeah, man.

539
00:25:10,800 --> 00:25:13,360
And then Jonny's prepping scallops.

540
00:25:13,360 --> 00:25:15,680
We want to serve them in the shells.

541
00:25:15,680 --> 00:25:18,320
So I feel like we're on track.

542
00:25:19,360 --> 00:25:21,520
You talk to me about
what you've got left to do.

543
00:25:21,520 --> 00:25:24,280
Yeah. So I'm just about to keep
reducing the stock

544
00:25:24,280 --> 00:25:26,040
and then emulsifying some butter.

545
00:25:26,040 --> 00:25:28,440
Snez is working on
the mushroom puree.

546
00:25:28,440 --> 00:25:30,720
That's just sort of help
the mushroom stick to the scallop.

547
00:25:30,720 --> 00:25:31,920
OK.

548
00:25:31,920 --> 00:25:34,640
My question is,
one scallop for entree?

549
00:25:35,640 --> 00:25:37,400
That is stinge city...

550
00:25:38,840 --> 00:25:39,840
..in my opinion.

551
00:25:40,880 --> 00:25:42,000
OK.
Yeah.

552
00:25:42,000 --> 00:25:43,920
Stinge city.

553
00:25:43,920 --> 00:25:46,000
Because if I got that at a...
at a restaurant...

554
00:25:46,000 --> 00:25:48,120
Yeah.
..for an entree...

555
00:25:48,120 --> 00:25:50,960
We're not doing
a ten-course tasting menu.

556
00:25:50,960 --> 00:25:52,440
Yeah.
We're three courses.

557
00:25:55,320 --> 00:25:59,160
I think three per portion needs to be
a thing. Right. Alright.

558
00:26:00,320 --> 00:26:01,920
But that means we also need 60...

559
00:26:01,920 --> 00:26:03,280
That means we need more
of everything.

560
00:26:03,280 --> 00:26:04,880
90. Yeah.

561
00:26:04,880 --> 00:26:06,120
OK?

562
00:26:06,120 --> 00:26:08,080
So there's a lot going through
our minds.

563
00:26:08,080 --> 00:26:09,880
We're gonna have to really get
moving on 'em.

564
00:26:11,680 --> 00:26:13,840
It's stressful now.
How are we going to cook these?

565
00:26:13,840 --> 00:26:15,000
Do we have enough time?

566
00:26:15,000 --> 00:26:17,200
I thought that I've been
moving quickly,

567
00:26:17,200 --> 00:26:18,960
but I've really got to move now.

568
00:26:31,140 --> 00:26:33,100
Uh, we need to up the quantity.

569
00:26:33,100 --> 00:26:34,700
He said three.
Yep.

570
00:26:34,700 --> 00:26:36,100
So I've got one.

571
00:26:36,100 --> 00:26:40,300
6, 9, 12, 15, 16, 17,
18, 19, 20, 21.

572
00:26:40,300 --> 00:26:42,260
Well, they wouldn't say three
if they want it...

573
00:26:42,260 --> 00:26:43,980
..didn't want us to take
the feedback on board.

574
00:26:46,460 --> 00:26:48,620
There's, uh, less than an hour
to go

575
00:26:48,620 --> 00:26:51,260
before service starts
with the entree.

576
00:26:51,260 --> 00:26:53,820
And we've got feedback from Andy
that, uh,

577
00:26:53,820 --> 00:26:56,860
one scallop is not enough per person.

578
00:26:56,860 --> 00:26:59,420
It's a little bit on the stingy side.

579
00:26:59,420 --> 00:27:01,380
OK. Yeah. So we do need to start
going on these.

580
00:27:01,380 --> 00:27:02,820
Wait, wait, wait. Let me...

581
00:27:02,820 --> 00:27:05,060
Make sure we got 75 de-shelled
in a bowl.

582
00:27:05,060 --> 00:27:06,060
Alright.

583
00:27:06,060 --> 00:27:07,220
I really need to pick up the pace...

584
00:27:07,220 --> 00:27:08,220
Oop, sorry.

585
00:27:08,220 --> 00:27:09,900
..because we've got to triple
everything.

586
00:27:09,900 --> 00:27:13,860
Like getting Jonny de-shelling
75 scallops. (LAUGHS)

587
00:27:13,860 --> 00:27:16,740
And I'm checking quantities
for Snez's mushroom puree

588
00:27:16,740 --> 00:27:18,420
and snowflake mushroom.

589
00:27:18,420 --> 00:27:20,500
What are you trying?
Are you doing something brothy?

590
00:27:20,500 --> 00:27:22,260
I'm doing a, um, mushroom dashi.

591
00:27:22,260 --> 00:27:23,580
Oh, you're...you're on dashi duty.

592
00:27:23,580 --> 00:27:25,060
And the mushroom dashi,

593
00:27:25,060 --> 00:27:27,900
um, it's gonna just add
those sort of Japanese flavours.

594
00:27:27,900 --> 00:27:30,420
So balance is really important.

595
00:27:30,420 --> 00:27:34,860
Yeah. This is by far the most hectic
thing I've ever had to do.

596
00:27:34,860 --> 00:27:36,100
Just going to keep pushing.

597
00:27:36,100 --> 00:27:37,780
That'll probably do us, I reckon.

598
00:27:37,780 --> 00:27:39,140
The mains is looking great,

599
00:27:39,140 --> 00:27:41,740
so hopefully Team Burgundy
can still pull this off.

600
00:27:41,740 --> 00:27:44,460
Hello. How are you doing,
team leader? Tell us.

601
00:27:44,460 --> 00:27:47,940
I'm screaming, crying, vomiting,
but all internally.

602
00:27:47,940 --> 00:27:49,940
Just like everything's clenched.

603
00:27:49,940 --> 00:27:52,780
(LAUGHS)

604
00:27:52,780 --> 00:27:54,380
God, I love you.

605
00:27:56,940 --> 00:27:58,620
How are we looking, Darrsh?
Good, man.

606
00:27:58,620 --> 00:28:00,500
Alright, this is about to...
This is about to go in.

607
00:28:00,500 --> 00:28:01,500
Yeah.

608
00:28:01,500 --> 00:28:02,700
I'm leading the charge on desserts.

609
00:28:02,700 --> 00:28:04,660
and I've got Khristian and Sue
helping me out.

610
00:28:04,660 --> 00:28:08,140
For the main, it's not going
very well right now,

611
00:28:08,140 --> 00:28:11,980
so there's a massive pressure on me
to deliver the desserts,

612
00:28:11,980 --> 00:28:14,180
because I cannot let my team down.

613
00:28:14,180 --> 00:28:15,900
We'll be good.

614
00:28:15,900 --> 00:28:18,100
I own you, boy, I own you.

615
00:28:18,100 --> 00:28:19,500
I'm very competitive.

616
00:28:19,500 --> 00:28:22,620
All day. Shake and bake.
I'mma cook you.

617
00:28:22,620 --> 00:28:24,300
I'd say that's my biggest trick
up my sleeve

618
00:28:24,300 --> 00:28:26,460
is my competitive streak.

619
00:28:26,460 --> 00:28:29,140
I think when the cards are down

620
00:28:29,140 --> 00:28:31,060
and you need to kick
into another gear...

621
00:28:32,220 --> 00:28:35,220
..I'm the one you want
on your team.

622
00:28:35,220 --> 00:28:36,460
Strong.

623
00:28:36,460 --> 00:28:39,460
I definitely like getting
in the zone. Basketball.

624
00:28:41,420 --> 00:28:43,820
But my happy place
is definitely desserts.

625
00:28:44,820 --> 00:28:48,300
What I enjoy about desserts is
it is very methodical.

626
00:28:48,300 --> 00:28:50,820
It's doing the right stuff
at the right time.

627
00:28:51,860 --> 00:28:53,300
Ratios and all that kind of stuff.

628
00:28:53,300 --> 00:28:54,980
It's very to the gram.

629
00:28:54,980 --> 00:28:57,100
I'm definitely a perfectionist.

630
00:28:59,140 --> 00:29:01,860
So today, I'm going to put up
an amazing dish.

631
00:29:02,860 --> 00:29:04,340
JAMIE: What's happening on dessert,
guys?

632
00:29:04,340 --> 00:29:06,460
Uh, we're doing a date sponge.

633
00:29:06,460 --> 00:29:09,060
It's going to be infused with
the five-spice grapefruit syrup.

634
00:29:09,060 --> 00:29:11,460
Lovely. So you're doing
a date sponge?
Yeah.

635
00:29:11,460 --> 00:29:14,260
And you're macerating these
in grapefruit?

636
00:29:14,260 --> 00:29:15,460
Brilliant.

637
00:29:15,460 --> 00:29:18,060
So are you doing a big sponge
or individual?

638
00:29:18,060 --> 00:29:20,940
Big one. And we're going to
cut it up into portions.

639
00:29:20,940 --> 00:29:22,140
Very, very good.

640
00:29:22,140 --> 00:29:23,540
So you have a syrup
that goes over the top?

641
00:29:23,540 --> 00:29:25,300
The syrup is going to be
the grapefruit.

642
00:29:25,300 --> 00:29:27,020
So it's kind of
a sticky toffee pudding...

643
00:29:27,020 --> 00:29:28,020
Yes.

644
00:29:28,020 --> 00:29:29,660
MAN: And ice-cream is my jam today.

645
00:29:29,660 --> 00:29:31,060
You're doing an ice-cream?
Correct.

646
00:29:31,060 --> 00:29:32,620
Have you made ice-cream before?
Yes.

647
00:29:32,620 --> 00:29:34,180
Well, this is all very exciting.

648
00:29:34,180 --> 00:29:35,620
Thanks, Jamie.

649
00:29:35,620 --> 00:29:40,540
Jamie seems super on-board with our
grapefruit-soaked sticky date cake,

650
00:29:40,540 --> 00:29:42,020
and I'm absolutely pumped.

651
00:29:42,900 --> 00:29:47,580
I'm so happy that Jamie has given
my dessert the green light.

652
00:29:47,580 --> 00:29:49,300
MIMI: How's it going?
Yeah, we're good, we're good.

653
00:29:49,300 --> 00:29:50,300
Very good.

654
00:29:52,420 --> 00:29:54,620
I'm really hungry.
You are?

655
00:29:57,620 --> 00:30:00,100
Can I just ask,
why is this not working?

656
00:30:00,100 --> 00:30:01,700
Why is it not fluffing?

657
00:30:01,700 --> 00:30:03,460
I just don't do desserts.

658
00:30:03,460 --> 00:30:04,980
We need Sav. Sav?

659
00:30:04,980 --> 00:30:06,300
I'm freaking out.

660
00:30:07,820 --> 00:30:09,380
Give it about two minutes
and you'll be there.

661
00:30:09,380 --> 00:30:10,900
More whisking? OK.

662
00:30:10,900 --> 00:30:12,460
It's perfect.
Thank you.

663
00:30:12,460 --> 00:30:14,860
So, I am on dessert.

664
00:30:14,860 --> 00:30:16,420
It's quite nerve-racking because

665
00:30:16,420 --> 00:30:19,380
no-one on Team Burgundy
are confident in desserts.

666
00:30:19,380 --> 00:30:21,180
David, do you want to check
our meringue?

667
00:30:21,180 --> 00:30:22,820
And yesterday was pretty clear

668
00:30:22,820 --> 00:30:24,660
that Darrsh is a bit of
a king of desserts.

669
00:30:24,660 --> 00:30:25,660
MAN: You can do it.

670
00:30:25,660 --> 00:30:27,100
So, that's his jam.

671
00:30:27,100 --> 00:30:28,740
All we can do is try and...

672
00:30:28,740 --> 00:30:32,340
We know flavours, so we're going
to just go for it.

673
00:30:32,340 --> 00:30:34,540
WOMAN: I can't believe
we're doing this.

674
00:30:34,540 --> 00:30:36,940
I couldn't have done this
without you, honestly.

675
00:30:36,940 --> 00:30:38,540
We're winging this together.

676
00:30:38,540 --> 00:30:41,420
We're doing an Aperol
and grapefruit meringue.

677
00:30:41,420 --> 00:30:43,540
This is a really daring dessert.

678
00:30:43,540 --> 00:30:46,860
We're making meringue nests
with a cucumber fruit salsa

679
00:30:46,860 --> 00:30:50,620
that has lemon balm and mint
and all these bits in it.

680
00:30:50,620 --> 00:30:53,820
That sounds a bit rogue and random,
but I think it will work.

681
00:30:53,820 --> 00:30:56,060
Darrsh, watch out.
Who knows what's going to happen

682
00:30:56,060 --> 00:30:58,900
with our random grapefruit,
Aperol dessert?

683
00:31:03,540 --> 00:31:06,700
Right, guys.
45 minutes till service, guys.

684
00:31:06,700 --> 00:31:09,340
(ONLOOKERS CHEER, APPLAUD)

685
00:31:14,100 --> 00:31:16,140
Stay behind, guys.
Remember, stay behind.

686
00:31:16,140 --> 00:31:17,180
Behind. Behind. Behind.

687
00:31:17,180 --> 00:31:18,460
So stressful.

688
00:31:18,460 --> 00:31:20,260
SAV: Team Burgundy!

689
00:31:20,260 --> 00:31:22,260
Do you need any help?
MAN: All good.

690
00:31:26,180 --> 00:31:28,580
Look, there's some organised chaos
going on in the kitchen.

691
00:31:28,580 --> 00:31:29,700
Do you have this on a low heat?

692
00:31:29,700 --> 00:31:31,140
Yeah.
Whack it up.

693
00:31:31,140 --> 00:31:33,860
We'll start with the burgundy team,
I think well led by Sav.

694
00:31:33,860 --> 00:31:35,460
Well, it's like me very much.

695
00:31:35,460 --> 00:31:38,100
The fact that she's very composed,
very calm.

696
00:31:38,100 --> 00:31:40,420
How... What do you want me to do?

697
00:31:40,420 --> 00:31:41,980
And then the purple team.

698
00:31:41,980 --> 00:31:45,460
To be honest, I'm not actually 100%
across what this main dish is.

699
00:31:45,460 --> 00:31:47,660
I think it's changed about
six or seven times.

700
00:31:47,660 --> 00:31:48,660
Me neither.
No idea.

701
00:31:48,660 --> 00:31:49,660
Yeah, I've got no idea.

702
00:31:49,660 --> 00:31:53,180
I know that there was
a lamb backstrap at some stage.

703
00:31:53,180 --> 00:31:54,860
Then there was a chimichurri.

704
00:31:54,860 --> 00:31:56,140
I've got no idea.

705
00:31:56,140 --> 00:31:59,380
They're going to be off the pass
in no time.

706
00:31:59,380 --> 00:32:01,300
MIMI: Oh! My God!

707
00:32:01,300 --> 00:32:03,180
As captain and as a leader,

708
00:32:03,180 --> 00:32:06,580
I still need to make some decisions
about the mains.

709
00:32:06,580 --> 00:32:10,300
There's too much going on,
and we're losing too much time.

710
00:32:10,300 --> 00:32:12,140
JAMIE: Mimi, just come and have
a chat with me for a sec.

711
00:32:12,140 --> 00:32:13,140
Like, you're the teacher.

712
00:32:13,140 --> 00:32:14,860
Yeah.
I'm the headmaster.

713
00:32:14,860 --> 00:32:17,940
Um, it doesn't feel like you've
locked down on the main course.

714
00:32:17,940 --> 00:32:19,220
No.

715
00:32:19,220 --> 00:32:21,980
You know, these guys are
going to be eating it.

716
00:32:21,980 --> 00:32:23,900
So, look, as your team leader...
Yeah.

717
00:32:23,900 --> 00:32:25,580
..what do you want from a dish?

718
00:32:25,580 --> 00:32:28,620
We want to probably agree on a plate
before we do 25 of them.
OK.

719
00:32:28,620 --> 00:32:30,900
Yeah? I'll leave you
to go and work on it.

720
00:32:30,900 --> 00:32:33,140
Jamie's kindly reminded me

721
00:32:33,140 --> 00:32:35,060
he's the headmaster, I'm a teacher.

722
00:32:35,060 --> 00:32:38,420
And don't like to use it
when it's not necessary,

723
00:32:38,420 --> 00:32:43,380
but unfortunately, today,
the teacher voice has to come out.

724
00:32:43,380 --> 00:32:45,260
Hi, team!
(UTENSILS CLATTER)

725
00:32:50,820 --> 00:32:52,780
Can we reconvene?

726
00:32:52,780 --> 00:32:54,540
Quickly, quickly, quickly.

727
00:32:54,540 --> 00:32:56,500
Guys, I want you to stop
on this cauliflower cream.

728
00:32:56,500 --> 00:32:57,900
Everyone knows the teacher voice.

729
00:32:57,900 --> 00:33:00,060
It's louder.
It comes from my stomach.

730
00:33:00,060 --> 00:33:01,980
Josh, can you come, please?

731
00:33:01,980 --> 00:33:04,380
I think what I want to change it to
is something simple.

732
00:33:04,380 --> 00:33:06,620
And it just puts people in line.

733
00:33:06,620 --> 00:33:07,700
Steph, I'm so sorry.

734
00:33:07,700 --> 00:33:09,700
I'm going to axe the cream
because it's complicated.

735
00:33:09,700 --> 00:33:10,980
Potatoes always goes with lamb.

736
00:33:10,980 --> 00:33:15,060
So the cauliflower cashew cream,
I've axed that.

737
00:33:15,060 --> 00:33:16,220
Juan, I need you to stop.

738
00:33:16,220 --> 00:33:18,420
We're not very confident
on the chimichurri.

739
00:33:18,420 --> 00:33:20,140
Can you do a grilled pepper sauce?
OK.

740
00:33:20,140 --> 00:33:23,500
We're going to scratch
the chimichurri sauce as well.

741
00:33:23,500 --> 00:33:24,980
Be quick.
Yep.

742
00:33:24,980 --> 00:33:26,100
Teacher energy came out.

743
00:33:26,100 --> 00:33:27,660
You guys are doing amazing.

744
00:33:27,660 --> 00:33:29,900
I'm glad I changed the dish.

745
00:33:29,900 --> 00:33:31,860
It's going to bring
a bit more cohesion.

746
00:33:31,860 --> 00:33:34,860
Hopefully Jamie approves
this decision.

747
00:33:34,860 --> 00:33:36,420
OK. Mimi.

748
00:33:36,420 --> 00:33:38,140
Yes.
Talk me through the menu.

749
00:33:38,140 --> 00:33:42,340
Um, we're now doing the main
as a lamb backstrap steak

750
00:33:42,340 --> 00:33:46,460
with a grilled pepper sauce
with a crispy potato pave.

751
00:33:47,260 --> 00:33:49,220
Uh, cashew crumble, herb salad.

752
00:33:49,220 --> 00:33:52,380
OK, that sounds much better.
Yep. OK.

753
00:33:52,380 --> 00:33:54,860
Jamie's given me a thumbs-up.
So relieved.

754
00:33:54,860 --> 00:33:57,980
But as leader now, your job is
to taste all the elements

755
00:33:57,980 --> 00:33:59,740
and make sure they're cohesive.

756
00:33:59,740 --> 00:34:00,740
OK.

757
00:34:00,740 --> 00:34:02,900
And then we've got to start thinking
operationally

758
00:34:02,900 --> 00:34:04,220
about plates, bowls.

759
00:34:04,220 --> 00:34:05,820
Yeah.
How are you going to serve it, yeah?

760
00:34:05,820 --> 00:34:07,820
Well done but you see
where I'm going.

761
00:34:07,820 --> 00:34:09,860
Thanks, Jamie. Thank you. Alright.

762
00:34:09,860 --> 00:34:12,220
Teams, those starters need to be
heading to tables

763
00:34:12,220 --> 00:34:14,060
in just 30 minutes!

764
00:34:14,060 --> 00:34:18,140
Come on!
(CHEERING, APPLAUSE)

765
00:34:18,140 --> 00:34:20,100
There's a lot to do!

766
00:34:20,100 --> 00:34:21,220
Come on, come on, come on.

767
00:34:21,220 --> 00:34:22,700
MAN: Are they going
to have enough time?

768
00:34:22,700 --> 00:34:26,380
I'm sure we only got two hours
for our team challenges.

769
00:34:26,380 --> 00:34:27,500
Happy with the texture.

770
00:34:27,500 --> 00:34:30,340
Sticking. Stay on the plate.

771
00:34:30,340 --> 00:34:31,420
Lamb on top.
Yeah.

772
00:34:31,420 --> 00:34:33,020
I'm really happy.
Keep an eye on that seasoning.

773
00:34:33,020 --> 00:34:35,260
WOMAN: Um, Mims...
Sorry, I'll be right there.

774
00:34:35,260 --> 00:34:36,420
You keep doing this.

775
00:34:37,500 --> 00:34:39,580
Whoo! This is intense.

776
00:34:39,580 --> 00:34:40,660
Yeah.

777
00:34:43,500 --> 00:34:45,100
Where's the dumplings?

778
00:34:45,100 --> 00:34:46,420
The ones that you've rolled.

779
00:34:46,420 --> 00:34:48,820
We haven't.
We don't have them yet.

780
00:34:48,820 --> 00:34:50,700
You haven't rolled one?
BOTH: Nuh.

781
00:34:52,860 --> 00:34:54,020
You haven't rolled one,

782
00:34:54,020 --> 00:34:56,020
and there's a half an hour
until they need to be sent,

783
00:34:56,020 --> 00:34:57,100
let alone plate up.

784
00:34:59,620 --> 00:35:00,980
How many are you serving per portion?

785
00:35:00,980 --> 00:35:02,940
Three.
Three.

786
00:35:02,940 --> 00:35:04,180
Three per portion.

787
00:35:06,980 --> 00:35:10,860
So you got to have at least probably,
what, 90 dumplings?

788
00:35:10,860 --> 00:35:12,260
Yep.
In case a few burst.

789
00:35:12,260 --> 00:35:14,820
Yeah. We were doing 90.

790
00:35:14,820 --> 00:35:16,140
This scares me a lot.

791
00:35:18,220 --> 00:35:20,260
You don't think...
Jamie's over there.

792
00:35:20,260 --> 00:35:23,900
This dish sounds great, but without
dumplings in it, it's not a dish.

793
00:35:36,852 --> 00:35:38,772
Does someone want to help us
roll some dumplings?

794
00:35:38,772 --> 00:35:40,492
We need more people rolling.

795
00:35:41,332 --> 00:35:42,892
OK. OK. What am I doing?

796
00:35:42,892 --> 00:35:44,732
OK, so triangle.
Yeah.

797
00:35:44,732 --> 00:35:46,812
Trying to keep it
as plump as possible.

798
00:35:46,812 --> 00:35:47,972
Who's on dessert that can help?

799
00:35:47,972 --> 00:35:49,972
Once you're done with that,
can you please help over here?

800
00:35:49,972 --> 00:35:50,972
Yeah, yeah, yeah. Coming.

801
00:35:50,972 --> 00:35:53,252
Darrsh, once you're done with that,
can you please help over here?

802
00:35:53,252 --> 00:35:54,892
Yeah. We're sending Khristian.

803
00:35:54,892 --> 00:35:56,772
How much... How much...
Yeah. Yeah. Yeah.

804
00:35:56,772 --> 00:35:58,532
Like that?
Yep.

805
00:35:58,532 --> 00:36:00,532
Guys, this is a lot.

806
00:36:00,532 --> 00:36:03,052
I'm so frustrated with myself.

807
00:36:03,052 --> 00:36:07,052
I've been hyper-focussed
on that main course dish

808
00:36:07,052 --> 00:36:10,412
and I've just realised that
I need a few extra hands.

809
00:36:11,612 --> 00:36:13,532
Uh, so it's frantic at this point.

810
00:36:13,532 --> 00:36:16,252
Guys, we gotta be so fast.

811
00:36:16,252 --> 00:36:17,412
We need..

812
00:36:17,412 --> 00:36:19,052
We need more hands on this, guys.

813
00:36:19,052 --> 00:36:21,772
Um, we're gonna make 90 dumplings
to be safe

814
00:36:21,772 --> 00:36:24,052
because we want three for each guest.

815
00:36:24,052 --> 00:36:27,772
It's all hands on deck,
so we have to taste it.

816
00:36:27,772 --> 00:36:30,092
we have to make sure that it's right
the way we need it.

817
00:36:30,092 --> 00:36:32,452
We have to make sure that it looks
the way we want it to.

818
00:36:32,452 --> 00:36:35,772
And the other courses are
on their way.

819
00:36:35,772 --> 00:36:36,972
(PROCESSOR WHIRRS)

820
00:36:39,212 --> 00:36:40,492
Heads up, everybody!

821
00:36:40,492 --> 00:36:43,732
The MasterChef legends
are taking their seats.

822
00:36:43,732 --> 00:36:45,812
(APPLAUSE)
MAN: Oh, we going down?

823
00:36:45,812 --> 00:36:47,172
WOMAN: Lunch time!
Lunch time!

824
00:36:47,172 --> 00:36:48,892
Let's hope it's going to be
a good lunch.

825
00:36:50,252 --> 00:36:51,412
Downstairs.

826
00:36:52,892 --> 00:36:54,292
Yeah, yeah.

827
00:37:06,732 --> 00:37:07,772
Harry.

828
00:37:07,772 --> 00:37:10,132
Scallops are in, yeah?
HARRY: Yep.

829
00:37:10,132 --> 00:37:12,012
I just want to try that.

830
00:37:12,012 --> 00:37:14,092
MIMI: Do we have enough?
WOMAN: 45 here roughly.

831
00:37:14,092 --> 00:37:15,772
45? Sweet. We've got enough.

832
00:37:15,772 --> 00:37:17,972
So we're going to be serving
your entree.
Yes.

833
00:37:17,972 --> 00:37:21,212
This table here needs to turn
into your service table.

834
00:37:21,212 --> 00:37:23,612
And you need to think about
a little kit of parts.

835
00:37:23,612 --> 00:37:26,732
I need everyone focusing
on entree now, please.

836
00:37:26,732 --> 00:37:28,972
Here we go, crew! Ten!

837
00:37:28,972 --> 00:37:31,892
JUDGES AND LEGENDS:
Nine! Eight! Seven!

838
00:37:31,892 --> 00:37:37,892
Six! Five! Four! Three! Two! One!

839
00:37:37,892 --> 00:37:40,652
Service has started!
(APPLAUSE)

840
00:37:40,652 --> 00:37:42,852
Alright, let's go. Let's go. Snez.

841
00:37:42,852 --> 00:37:45,012
It was a mad rush.

842
00:37:45,012 --> 00:37:48,172
We had a little bit of a panic,
but Harry has really rallied.

843
00:37:48,172 --> 00:37:49,692
And we're getting it done.

844
00:37:49,692 --> 00:37:51,452
The scallops are actually
ready to go.

845
00:37:51,452 --> 00:37:55,732
And same with the mushroom puree
and the mushroom dashi.

846
00:37:55,732 --> 00:37:59,692
Red team, burgundy team, I need
you to listen to me right now!

847
00:37:59,692 --> 00:38:02,692
Harry's going to start putting
scallops on the line.

848
00:38:02,692 --> 00:38:05,172
Jonno, you're in charge
of the mushroom puree.
Yep.

849
00:38:05,172 --> 00:38:07,572
Snez is doing the mushrooms.

850
00:38:07,572 --> 00:38:10,012
And I'm going to start doing
the flowers and the petals on.

851
00:38:10,012 --> 00:38:13,132
OK, so just a spoon of broth
following Snez.

852
00:38:14,052 --> 00:38:16,252
That's it. One at a time.
So you're not all over each other.

853
00:38:19,172 --> 00:38:20,852
Do we have all elements?

854
00:38:20,852 --> 00:38:23,492
Right. We need just to push,
guys, please.

855
00:38:23,492 --> 00:38:24,892
Service!

856
00:38:24,892 --> 00:38:26,692
Thank you.

857
00:38:26,692 --> 00:38:28,212
(CLATTERING)

858
00:38:28,212 --> 00:38:30,772
Are you OK?
Yeah. All good.

859
00:38:30,772 --> 00:38:31,852
Have you tasted it?

860
00:38:31,852 --> 00:38:33,532
Where's the salt? Give me the salt.

861
00:38:33,532 --> 00:38:36,572
Where are the ladles in this place?
Ah!

862
00:38:36,572 --> 00:38:38,452
Guys, dumplings need to go in.

863
00:38:38,452 --> 00:38:41,492
Everyone is going crazy
in this kitchen.

864
00:38:41,492 --> 00:38:42,572
It's very stressful.

865
00:38:42,572 --> 00:38:44,492
We've gotta go! Pick it up!

866
00:38:45,812 --> 00:38:48,932
But thank God these wontons
only need a moment to cook

867
00:38:48,932 --> 00:38:51,172
so we can get them out
as fast as possible.

868
00:38:51,172 --> 00:38:53,172
They cook fast.
Yeah.

869
00:38:54,572 --> 00:38:56,412
OK. Let's go.
Yep, yep, yep.

870
00:38:56,412 --> 00:38:58,612
Mushrooms first.
Mushrooms first.

871
00:38:58,612 --> 00:38:59,692
Yep.
MAN: How many are you going?

872
00:38:59,692 --> 00:39:00,772
Three.

873
00:39:00,772 --> 00:39:02,572
We're plating.

874
00:39:02,572 --> 00:39:06,892
So we've got pork wontons
with mushrooms and mushroom broth.

875
00:39:06,892 --> 00:39:08,092
Smells good.

876
00:39:08,092 --> 00:39:12,052
And it's hectic,
but I'm really happy with the dish.

877
00:39:12,052 --> 00:39:13,932
Well, these are beautiful, guys.

878
00:39:13,932 --> 00:39:16,692
We finally found our rhythm.

879
00:39:16,692 --> 00:39:19,612
JAMIE: Let's keep those dumplings
coming. Let's keep the broth going.

880
00:39:19,612 --> 00:39:22,332
Let's have a nice little
production line going here.

881
00:39:22,332 --> 00:39:23,892
You're good, you're good. Well done.

882
00:39:23,892 --> 00:39:25,172
Service!

883
00:39:25,172 --> 00:39:26,652
Perfect. Thank you.

884
00:39:26,652 --> 00:39:28,972
So you're actually doing quite well
at sending stuff out.

885
00:39:28,972 --> 00:39:31,012
And you've got a little
production line going.

886
00:39:31,012 --> 00:39:33,412
Are you feeling the production line?
NAT: Yeah, we are.

887
00:39:33,412 --> 00:39:35,932
Feeling good?
We're doing great.

888
00:39:35,932 --> 00:39:37,892
You guys, we're killing it.

889
00:39:37,892 --> 00:39:39,332
Oh...

890
00:39:39,332 --> 00:39:40,732
Wow.

891
00:39:40,732 --> 00:39:43,932
So first service challenge
with Jamie Oliver.

892
00:39:43,932 --> 00:39:47,212
OK, so let's try and get our
movement down this left-hand side

893
00:39:47,212 --> 00:39:48,532
nice and quick.

894
00:39:48,532 --> 00:39:49,732
What did Jamie Oliver say

895
00:39:49,732 --> 00:39:52,532
he didn't want to end up
on national TV?

896
00:39:52,532 --> 00:39:53,772
A pop...pop...

897
00:39:53,772 --> 00:39:55,172
POH AND SOFIA: Plonker.

898
00:39:55,172 --> 00:39:56,332
A plonker.

899
00:39:56,332 --> 00:39:58,172
Is it the same in Australian,
plonker?

900
00:39:58,172 --> 00:40:00,372
We do not say a plonker.
What is plonker?

901
00:40:00,372 --> 00:40:02,332
I don't know. I'm French.
(ALL LAUGH)

902
00:40:02,332 --> 00:40:04,292
But I know it's funny.

903
00:40:05,852 --> 00:40:08,292
I think there is
an extra added pressure

904
00:40:08,292 --> 00:40:10,132
cooking for those guys as well.

905
00:40:10,132 --> 00:40:11,612
Yeah.
WOMAN: Looking good.

906
00:40:11,612 --> 00:40:12,812
Oh, one minute to go!

907
00:40:12,812 --> 00:40:14,212
It was a bit chaotic early.
Yeah.

908
00:40:14,212 --> 00:40:17,572
Um, but as soon as they knew
that Jamie was theirs,

909
00:40:17,572 --> 00:40:19,772
it started to move
in the right direction.

910
00:40:19,772 --> 00:40:22,932
And regardless of what happened
in there, if this was a restaurant,

911
00:40:22,932 --> 00:40:24,732
you wouldn't see
if they were in the weeds.

912
00:40:24,732 --> 00:40:27,652
It's just all about
what lands in front of us.

913
00:40:27,652 --> 00:40:29,932
WOMAN: Keep pushing, keep pushing.
Come on.

914
00:40:29,932 --> 00:40:32,652
Keep going, guys. Work cleanly, guys.

915
00:40:33,892 --> 00:40:36,772
So far you can see how much
the flavours and the smell

916
00:40:36,772 --> 00:40:38,532
it's amplifying from the kitchen.

917
00:40:38,532 --> 00:40:39,812
It's just magical.

918
00:40:39,812 --> 00:40:40,972
Service, please!

919
00:40:42,172 --> 00:40:43,172
Thank you.

920
00:40:45,412 --> 00:40:46,772
OK.
Here we go.

921
00:40:46,772 --> 00:40:49,732
See four bowls!

922
00:40:49,732 --> 00:40:51,652
I'm excited.

923
00:40:54,532 --> 00:40:56,372
Ooh. OK.

924
00:41:01,252 --> 00:41:03,932
So, this is the purple team entree.

925
00:41:05,212 --> 00:41:08,332
Pork wontons in mushroom broth.

926
00:41:08,332 --> 00:41:09,692
OK.

927
00:41:09,692 --> 00:41:15,052
Um, look, I think for how hectic
the dumpling section was,

928
00:41:15,052 --> 00:41:16,372
the plate looks pretty good.

929
00:41:16,372 --> 00:41:18,052
I've got good aromas.

930
00:41:18,052 --> 00:41:19,572
It looks really cool.

931
00:41:19,572 --> 00:41:21,252
I'm interested.

932
00:41:21,252 --> 00:41:23,572
I think it's very consistent.

933
00:41:23,572 --> 00:41:28,092
It's very well proportioned,
and it's very appetising.

934
00:41:28,092 --> 00:41:29,332
It smells nice.

935
00:41:29,332 --> 00:41:31,092
Shall we put it in our bellies
and then find out...

936
00:41:31,092 --> 00:41:32,532
Let's have a look.
OK.

937
00:41:58,412 --> 00:42:02,292
For me, what they got up
is a super-commendable effort.

938
00:42:02,292 --> 00:42:03,652
It is.

939
00:42:03,652 --> 00:42:06,052
They've done a good job of
getting the dumplings out.

940
00:42:06,052 --> 00:42:07,172
Like, that's ambitious.

941
00:42:08,332 --> 00:42:11,892
You know, they would have had
to roll 90 wontons for these guests.

942
00:42:11,892 --> 00:42:13,132
That's a great job.

943
00:42:13,132 --> 00:42:15,532
The filling,
using the lean pork mince,

944
00:42:15,532 --> 00:42:17,652
I've got to commend them
on how it's cooked.

945
00:42:17,652 --> 00:42:20,172
I know.
You know, a decent broth.

946
00:42:20,172 --> 00:42:21,812
A lovely oil over the top.

947
00:42:21,812 --> 00:42:23,572
It's a tick in my books.

948
00:42:23,572 --> 00:42:25,252
It's a really good job.

949
00:42:25,252 --> 00:42:27,692
Right, we need just to push, guys,
please.

950
00:42:27,692 --> 00:42:30,092
I think the broth was gentle.

951
00:42:30,092 --> 00:42:32,132
It's so clear. It's fantastic.
Yeah.

952
00:42:32,132 --> 00:42:34,572
When you think for the time
it took them to make that,

953
00:42:34,572 --> 00:42:36,332
there's quite a bit of techniques.

954
00:42:36,332 --> 00:42:39,572
The wonton folding...

955
00:42:39,572 --> 00:42:41,572
They could have just left it
as a triangle

956
00:42:41,572 --> 00:42:44,292
and it would have been
a finer mouth feel.

957
00:42:44,292 --> 00:42:47,052
But I do love how they've used
these coral mushrooms

958
00:42:47,052 --> 00:42:49,492
to soak up that flavour
of the broth.

959
00:42:49,492 --> 00:42:51,172
It's like a little sponge.

960
00:42:51,172 --> 00:42:52,772
I like the garlicky-ness through it.

961
00:42:52,772 --> 00:42:54,612
The delicate presentation is lovely

962
00:42:54,612 --> 00:42:57,252
with the little flowers,
with the chives chopped up.

963
00:42:57,252 --> 00:42:59,652
When I think of mushroom,
when I think of pork,

964
00:42:59,652 --> 00:43:02,812
that's exactly how I like
these particular Asian flavours.

965
00:43:02,812 --> 00:43:05,132
All in all, it's a super start.

966
00:43:05,132 --> 00:43:08,212
I gotta commend these guys,
for their first team challenge,

967
00:43:08,212 --> 00:43:10,412
for them to bring this out,
huge props.

968
00:43:10,412 --> 00:43:11,772
Yeah.
Yeah.

969
00:43:11,772 --> 00:43:13,852
MAN: It's actually bloody delicious.

970
00:43:13,852 --> 00:43:15,252
WOMAN: Yeah, it looks really nice.

971
00:43:15,252 --> 00:43:16,852
That was delicious. I'm blown away.

972
00:43:16,852 --> 00:43:18,412
I definitely wouldn't have
cooked that food

973
00:43:18,412 --> 00:43:20,332
in my first service challenge,
my first time at this.

974
00:43:20,332 --> 00:43:21,332
I loved it.

975
00:43:22,212 --> 00:43:23,932
JAMIE: Guys, we happy with these?

976
00:43:23,932 --> 00:43:25,612
WOMAN: Yeah.
MAN: Yes, chef.

977
00:43:25,612 --> 00:43:28,052
Service.
WOMAN: Service, please!

978
00:43:28,052 --> 00:43:30,132
HARRY: Scallops going out
as more getting finished

979
00:43:30,132 --> 00:43:32,052
and they look absolutely stunning.

980
00:43:32,052 --> 00:43:36,452
But my biggest concern is that
with this particular dish,

981
00:43:36,452 --> 00:43:38,012
balance is really important.

982
00:43:38,012 --> 00:43:40,252
So these four are going?
These four, yeah.

983
00:43:40,252 --> 00:43:43,092
And today, the cook was such a rush.
You know?

984
00:43:43,092 --> 00:43:45,252
We needed to triple everything.

985
00:43:45,252 --> 00:43:48,372
So I just don't know
if the balance is right.

986
00:44:06,032 --> 00:44:07,752
Here we go.

987
00:44:08,912 --> 00:44:10,072
Ooh, ah.

988
00:44:16,952 --> 00:44:20,512
OK, guys, this is
burgundy team entree.

989
00:44:23,072 --> 00:44:25,832
Scallops with mushroom dashi.

990
00:44:25,832 --> 00:44:27,632
It's very pretty.
It looks beautiful.

991
00:44:27,632 --> 00:44:29,272
It looks gorgeous.

992
00:44:29,272 --> 00:44:30,992
It looks really stunning.

993
00:44:42,072 --> 00:44:43,952
I like how you guys are
being all refined.

994
00:44:43,952 --> 00:44:45,672
I'm just stabbing it with a fork.

995
00:44:57,952 --> 00:44:59,672
JAMIE: That's it.
We're working in a way.

996
00:44:59,672 --> 00:45:01,432
From right to left or left to right.

997
00:45:03,032 --> 00:45:05,352
Sorry. One second.
(SOFIA LAUGHS)

998
00:45:07,832 --> 00:45:10,512
It's a good sign if you're slurping.
Ah!

999
00:45:10,512 --> 00:45:13,312
That's a brilliant
restaurant-level dish for me.

1000
00:45:15,032 --> 00:45:17,392
The scallops are cooked perfectly.

1001
00:45:17,392 --> 00:45:20,072
Importantly, that mushroom puree

1002
00:45:20,072 --> 00:45:22,992
tastes so deeply like mushroom.

1003
00:45:22,992 --> 00:45:25,112
And that's really important.

1004
00:45:25,112 --> 00:45:28,472
The first thing we came out to me
is the way

1005
00:45:28,472 --> 00:45:30,592
the scallops were seared

1006
00:45:30,592 --> 00:45:33,072
with that lovely thickness.

1007
00:45:33,072 --> 00:45:34,952
And the mushroom puree...

1008
00:45:34,952 --> 00:45:39,152
Yeah.
..it is fantastic.

1009
00:45:39,152 --> 00:45:40,872
Take this for me is a treat.

1010
00:45:40,872 --> 00:45:43,712
It's... It's like eating caviar.
You know?

1011
00:45:43,712 --> 00:45:44,992
(LAUGHS)

1012
00:45:44,992 --> 00:45:46,352
I really liked it too. Um...

1013
00:45:46,352 --> 00:45:50,872
I's all come together with
a really flavoursome plate of food

1014
00:45:50,872 --> 00:45:52,672
that screams mushroom.

1015
00:45:52,672 --> 00:45:56,912
And I thought the nice caramelisation
and the slipperiness of the scallop,

1016
00:45:56,912 --> 00:45:59,952
it kind of played on
a cooked mushroom as well.

1017
00:45:59,952 --> 00:46:01,952
So I found that really fun.

1018
00:46:03,112 --> 00:46:04,552
Push, push, push.

1019
00:46:04,552 --> 00:46:06,752
I thought it was just
absolutely beautiful.

1020
00:46:06,752 --> 00:46:10,832
I wanted to dive in and I can't wait
to see the rest of Burgundy's menu.

1021
00:46:10,832 --> 00:46:12,152
Me too.

1022
00:46:13,152 --> 00:46:16,512
Far exceeded my expectation.
For this to be the burgundy team,

1023
00:46:16,512 --> 00:46:18,552
day two of cooking
in the MasterChef kitchen,

1024
00:46:18,552 --> 00:46:19,792
is incredibly impressive.

1025
00:46:19,792 --> 00:46:21,792
I know even on week two,
we weren't cooking this well,

1026
00:46:21,792 --> 00:46:23,152
so just delicious.

1027
00:46:24,832 --> 00:46:26,352
OK. Good. That looks beautiful.

1028
00:46:26,352 --> 00:46:27,832
That's gorgeous actually.

1029
00:46:27,832 --> 00:46:29,792
We happy?
HARRY: Yeah.

1030
00:46:29,792 --> 00:46:31,072
Alright.

1031
00:46:31,072 --> 00:46:32,232
Service!

1032
00:46:33,352 --> 00:46:34,352
Ship it!

1033
00:46:35,992 --> 00:46:39,912
(ALL CHEER, APPLAUD)

1034
00:46:41,992 --> 00:46:44,752
So everyone from
the starters department,

1035
00:46:44,752 --> 00:46:47,632
your time now is to go
up to the gantry.

1036
00:46:47,632 --> 00:46:50,632
MAN: Good luck, everyone!
Kill it! Kill it!

1037
00:46:52,512 --> 00:46:56,512
NAT: It's so hard leaving
my team-mates because

1038
00:46:56,512 --> 00:47:01,032
they were able to help us
during our crazy entree service.

1039
00:47:01,032 --> 00:47:02,912
And so I want to be able
to help them.

1040
00:47:02,912 --> 00:47:05,152
Let's go, Purple! You got this!

1041
00:47:07,672 --> 00:47:09,432
I'm gonna taste this one last time.

1042
00:47:09,432 --> 00:47:11,832
I only have two seconds
to feel relieved here.

1043
00:47:11,832 --> 00:47:16,832
We have to make sure that the mains
also go out as soon as possible.

1044
00:47:16,832 --> 00:47:19,552
I've just put all my energy
into rushing entrees.

1045
00:47:19,552 --> 00:47:22,992
And with the main course, we've made
some pretty substantial changes.

1046
00:47:22,992 --> 00:47:25,312
So I do feel a little scared

1047
00:47:25,312 --> 00:47:27,552
that I haven't checked in on that
for a while.

1048
00:47:27,552 --> 00:47:30,032
JAMIE: And it's a prime cut, so
you don't have to let it rest loads.

1049
00:47:30,032 --> 00:47:32,392
This will be nice and tender, yeah.

1050
00:47:32,392 --> 00:47:35,312
The lamb backstrap, it's beautifully
pink on the inside,

1051
00:47:35,312 --> 00:47:40,112
and it's tender and juicy and
it's everything I imagined it to be.

1052
00:47:40,112 --> 00:47:42,312
Potatoes I need on...on here.

1053
00:47:42,312 --> 00:47:44,112
Just bring them out if they're ready.

1054
00:47:44,112 --> 00:47:47,752
The potato paves, they're crispy
on the outside and soft on the inside

1055
00:47:47,752 --> 00:47:49,352
and beautifully seasoned.

1056
00:47:49,352 --> 00:47:51,472
Well, a little not a full spoon,
yeah.

1057
00:47:51,472 --> 00:47:53,072
Like that? A little bit more.

1058
00:47:54,392 --> 00:47:59,152
And Juan's chilli and capsicum sauce.
It's punchy and bright.

1059
00:48:00,272 --> 00:48:02,712
MAN: Yeah. Nice, Mimi. Nice.

1060
00:48:02,712 --> 00:48:06,912
So I am happy with all of
the individual elements.

1061
00:48:06,912 --> 00:48:09,512
But being part of this chaos,

1062
00:48:09,512 --> 00:48:11,592
I still don't know
if it works together.

1063
00:48:11,592 --> 00:48:12,752
Let's get ready for service here

1064
00:48:12,752 --> 00:48:14,672
and we'll think about that
production line again, OK?

1065
00:48:14,672 --> 00:48:15,672
Yeah.

1066
00:48:21,992 --> 00:48:23,712
OK. Talk to me.

1067
00:48:23,712 --> 00:48:28,752
I've been really working hard to get
this fabulous curry sauce ready.

1068
00:48:28,752 --> 00:48:31,432
Try the sauce and just try it with
the fish and the crumb as well,

1069
00:48:31,432 --> 00:48:33,032
because the crumb goes on top too.

1070
00:48:33,032 --> 00:48:36,552
This is meant to be
a spicy cashew curry sauce,

1071
00:48:36,552 --> 00:48:38,632
but not overwhelmingly spicy.

1072
00:48:38,632 --> 00:48:41,792
That's going to highlight
the creaminess of the cashew nuts,

1073
00:48:41,792 --> 00:48:44,792
but also give you
that hit of chilli.

1074
00:48:44,792 --> 00:48:48,432
So hopefully captain of the team
is happy with it.

1075
00:48:48,432 --> 00:48:50,432
That's got beautiful heat.
I think it's perfect.

1076
00:48:50,432 --> 00:48:52,632
Don't put in any more.
That sauce is yum.

1077
00:48:52,632 --> 00:48:53,752
It's perfect.

1078
00:48:53,752 --> 00:48:55,392
I'm so stoked.

1079
00:48:55,392 --> 00:48:58,032
The fish is cooked to perfection.

1080
00:48:58,032 --> 00:48:59,992
That's fine. Let it go.
That's it. Yeah.

1081
00:48:59,992 --> 00:49:01,912
Easy. Oh, perfect.

1082
00:49:01,912 --> 00:49:04,352
Altogether,
it's such an explosion of flavours.

1083
00:49:04,352 --> 00:49:06,552
So satisfying. It's so beautiful.

1084
00:49:13,352 --> 00:49:15,672
WOMAN: You just made it fold evenly?

1085
00:49:16,992 --> 00:49:18,832
WOMAN: Guys, can we please make sure

1086
00:49:18,832 --> 00:49:20,632
it's a little bit centred
on the plate?

1087
00:49:22,872 --> 00:49:24,392
Service. Thank you.

1088
00:49:25,392 --> 00:49:27,232
OK, lads. Let's go.

1089
00:49:28,232 --> 00:49:29,672
Service, please.

1090
00:49:29,672 --> 00:49:32,392
I really appreciate the support
I've had from Jamie.

1091
00:49:32,392 --> 00:49:33,472
I was really struggling.

1092
00:49:33,472 --> 00:49:35,992
OK, let's keep that production line
going on the meat, guys.

1093
00:49:35,992 --> 00:49:40,592
Making everyone's voices a priority

1094
00:49:40,592 --> 00:49:42,392
at the start of this
was the wrong choice.

1095
00:49:45,152 --> 00:49:46,512
Oh, here it is.

1096
00:49:46,512 --> 00:49:50,672
So hopefully the new dish
has come together.

1097
00:49:50,672 --> 00:49:52,392
I'm really hoping it's enough.

1098
00:50:12,532 --> 00:50:18,252
We have the purple main -
lamb, potato pave...

1099
00:50:19,732 --> 00:50:22,852
..grilled pepper sauce
and cashew crumble.

1100
00:50:22,852 --> 00:50:24,372
ANDY: It's bright, it's colourful.

1101
00:50:26,092 --> 00:50:27,412
Bon appetit.

1102
00:50:38,452 --> 00:50:40,652
(COUGHS)

1103
00:50:40,652 --> 00:50:42,212
SOFIA: There's definitely chilli
in it.

1104
00:50:42,212 --> 00:50:44,052
(POH LAUGHS)

1105
00:51:01,732 --> 00:51:05,092
I think, yes, they've cooked
the backstrap perfectly.

1106
00:51:05,092 --> 00:51:08,332
Then they've tried to go to France,
to the Mediterranean.

1107
00:51:08,332 --> 00:51:10,172
They've done all of these things.

1108
00:51:10,172 --> 00:51:13,852
But there are individual elements
and individual people on that plate.

1109
00:51:13,852 --> 00:51:16,372
Who has played to their strengths.
Yeah.

1110
00:51:16,372 --> 00:51:19,772
It's just not doing that...
It's not meshing together.

1111
00:51:19,772 --> 00:51:22,772
But each component is well done.

1112
00:51:23,812 --> 00:51:26,932
For sure, when this arrived,
I was quite excited.

1113
00:51:28,452 --> 00:51:33,212
You can see it's...it's something
is going to feed you.

1114
00:51:33,212 --> 00:51:34,772
The lamb was generous.

1115
00:51:34,772 --> 00:51:39,332
The cashew, the nut,
is perfectly dry.

1116
00:51:40,412 --> 00:51:42,812
The potatoes, they fine.

1117
00:51:42,812 --> 00:51:44,492
They kept the skin on.

1118
00:51:44,492 --> 00:51:46,772
Very exciting, very tasty.

1119
00:51:46,772 --> 00:51:50,692
And I think the salad is giving
a bit of a punch into the dish.

1120
00:51:50,692 --> 00:51:52,772
I think it's a good effort.

1121
00:51:52,772 --> 00:51:57,332
It is very difficult to manage
that amount of backstrap

1122
00:51:57,332 --> 00:51:59,012
and cook it that perfectly,

1123
00:51:59,012 --> 00:52:00,852
on a first service challenge.

1124
00:52:00,852 --> 00:52:03,692
I really commend them on that.
Yeah. Yeah, exactly.

1125
00:52:03,692 --> 00:52:04,972
It's an interesting one.

1126
00:52:06,412 --> 00:52:08,172
MAN: Lamb's cooked well.
MAN: Yeah.

1127
00:52:08,172 --> 00:52:10,572
Lamb's nice and peppery.
Mm.

1128
00:52:10,572 --> 00:52:12,092
Has a bit of spice in it.
Yeah.

1129
00:52:13,412 --> 00:52:15,052
JAMIE: Keep it nice and fast
and nice and smooth.

1130
00:52:15,052 --> 00:52:16,092
Yeah.

1131
00:52:16,092 --> 00:52:17,452
This looks very beautiful.

1132
00:52:17,452 --> 00:52:19,532
Well done, you guys.

1133
00:52:19,532 --> 00:52:20,732
It's looking gorgeous.

1134
00:52:20,732 --> 00:52:23,412
It's looking like
a scrumptious plate of food.

1135
00:52:23,412 --> 00:52:25,012
Service, please.

1136
00:52:29,412 --> 00:52:31,012
POH: OK.
Ah.

1137
00:52:34,692 --> 00:52:35,932
Oh, wow.
Wow.

1138
00:52:38,532 --> 00:52:40,092
Wow, wow, wow, wow, wow.

1139
00:52:40,092 --> 00:52:44,452
So we have cashew curry,
red emperor,

1140
00:52:44,452 --> 00:52:47,452
cucumber salsa, and herb rice.

1141
00:52:48,412 --> 00:52:49,972
Wow.

1142
00:52:49,972 --> 00:52:51,852
What melody.

1143
00:53:03,452 --> 00:53:04,972
Phew!
(LAUGHS)

1144
00:53:04,972 --> 00:53:06,012
There's chilli in that.

1145
00:53:06,012 --> 00:53:08,372
# Andy's in trouble... #
No, I'm good.

1146
00:53:08,372 --> 00:53:10,252
Someone top up this man's water.

1147
00:53:21,652 --> 00:53:23,852
That woman can cook. Oh, my God.

1148
00:53:23,852 --> 00:53:26,292
You know, I'm gonna...
I'm gonna move house.

1149
00:53:26,292 --> 00:53:29,252
I'm gonna be next door.
Mega fan.

1150
00:53:29,252 --> 00:53:31,092
This is brilliant.

1151
00:53:31,092 --> 00:53:33,132
WOMAN: It's delicious.
Yeah, yeah, yeah.

1152
00:53:33,132 --> 00:53:34,652
WOMAN: Alright, keep moving, guys.

1153
00:53:36,892 --> 00:53:40,252
The fish is cooked perfectly.

1154
00:53:40,252 --> 00:53:42,012
The sauce.

1155
00:53:42,012 --> 00:53:45,052
If... If I was on my own,
I'd be licking the plate.

1156
00:53:45,052 --> 00:53:47,012
I like the show. Go for it.

1157
00:53:47,012 --> 00:53:51,852
Because the flavours, the smell
and the aftertaste coming out

1158
00:53:51,852 --> 00:53:53,812
is so beautifully gentle.

1159
00:53:53,812 --> 00:53:55,252
I really enjoyed it.

1160
00:53:55,252 --> 00:53:56,532
As you can see.

1161
00:53:56,532 --> 00:54:00,292
I think they've used the cashew
and the chilli, our two ingredients,

1162
00:54:00,292 --> 00:54:02,292
absolutely beautifully.

1163
00:54:05,332 --> 00:54:08,612
That sauce is so beautiful
and silky.

1164
00:54:08,612 --> 00:54:09,692
ANDY: Yeah.

1165
00:54:09,692 --> 00:54:14,172
The cashew was so important
to the sauce

1166
00:54:14,172 --> 00:54:16,292
to give it that cashew flavour.

1167
00:54:16,292 --> 00:54:17,812
It just made the dish pop.

1168
00:54:19,052 --> 00:54:21,892
I love how balanced the chilli is
in there.

1169
00:54:21,892 --> 00:54:25,252
It's just this beautiful...
pretty strong...hum.

1170
00:54:26,492 --> 00:54:28,052
I loved it, I loved it.

1171
00:54:29,052 --> 00:54:31,012
JAMIE: So, guys,
we should be consistent

1172
00:54:31,012 --> 00:54:32,772
in how we're plating, OK?

1173
00:54:38,412 --> 00:54:39,852
Hi, Chef.
Hey.

1174
00:54:39,852 --> 00:54:41,332
Hello, mate.

1175
00:54:41,332 --> 00:54:42,732
Hello, Chef.
You right?

1176
00:54:42,732 --> 00:54:46,292
They're very good.
I'm full of all kinds of emotions.

1177
00:54:46,292 --> 00:54:50,732
This is a big task, really early.

1178
00:54:51,772 --> 00:54:54,852
I mean, the beginning was just like
so...

1179
00:54:54,852 --> 00:54:55,852
Mayhem.

1180
00:54:55,852 --> 00:54:59,852
The good news is, is they started
to evolve and fix.

1181
00:54:59,852 --> 00:55:02,532
And actually,
it feels a little bit like

1182
00:55:02,532 --> 00:55:04,812
when I'm teaching my kids stuff.

1183
00:55:04,812 --> 00:55:07,372
Like, my kids don't want
to learn from me.

1184
00:55:07,372 --> 00:55:09,452
They have to go out there,
make mistakes,

1185
00:55:09,452 --> 00:55:10,932
and then they come back to me.

1186
00:55:10,932 --> 00:55:12,212
So I feel like...
Yeah.

1187
00:55:12,212 --> 00:55:13,852
..what happened in that kitchen
is a little bit

1188
00:55:13,852 --> 00:55:15,132
like what happens in my own home.

1189
00:55:15,132 --> 00:55:18,612
Tomorrow they're going to come back
and go, "Daddy, Daddy, Daddy!"

1190
00:55:21,532 --> 00:55:24,332
(ALL CHEER)

1191
00:55:25,372 --> 00:55:27,252
Awesome.
Well done. Good job.

1192
00:55:27,252 --> 00:55:28,452
Good job cooking the fish.

1193
00:55:28,452 --> 00:55:33,652
(ALL CHEER AND WHOOP)

1194
00:55:33,652 --> 00:55:35,132
Well done.

1195
00:55:35,132 --> 00:55:38,532
Have a quick wipe down, get up there
and then we're on to dessert mode.

1196
00:55:38,532 --> 00:55:40,332
We gotta go.
We gotta go.

1197
00:55:40,332 --> 00:55:41,892
Motor on.
Thanks very much.

1198
00:55:41,892 --> 00:55:42,972
No worries.

1199
00:55:42,972 --> 00:55:43,972
Whoo!

1200
00:55:46,732 --> 00:55:48,652
Your red emperor curry was...

1201
00:55:48,652 --> 00:55:50,252
It was really delicious.

1202
00:55:50,252 --> 00:55:51,572
Blew it out of the water.

1203
00:55:51,572 --> 00:55:52,572
Insane.

1204
00:55:52,572 --> 00:55:56,492
Like, the level of precision,
teamwork, deliciousness

1205
00:55:56,492 --> 00:55:57,532
that all came through.

1206
00:55:57,532 --> 00:55:59,372
I'm so super proud of her.

1207
00:56:00,892 --> 00:56:05,012
ANDY: OK, look, I think the burgundy
team's main was better,

1208
00:56:05,012 --> 00:56:09,572
but not that much better to...
to make it like a whitewash.

1209
00:56:09,572 --> 00:56:12,332
I still think if the purple team
came up with

1210
00:56:12,332 --> 00:56:16,932
an absolute flawless dessert
which used grapefruit

1211
00:56:16,932 --> 00:56:20,172
in the most creative, delicious way,

1212
00:56:20,172 --> 00:56:21,572
I think that they're still in this.

1213
00:56:21,572 --> 00:56:24,412
It's gonna have to be good,
but I think they're still in.

1214
00:56:37,532 --> 00:56:40,932
JAMIE: Come on, guys, let's bring
the last plates together!

1215
00:56:40,932 --> 00:56:43,732
Let's bring the last plates
together!

1216
00:56:43,732 --> 00:56:48,092
(GALLERY CHEERS)
Well done, guys!

1217
00:56:50,692 --> 00:56:52,172
Let's go, purple!

1218
00:56:52,172 --> 00:56:56,212
(CHEERING)

1219
00:56:58,892 --> 00:57:00,332
We go into some ice-creams, guys.

1220
00:57:00,332 --> 00:57:02,612
And the sprinkles and the flowers
and all that sort of goodness.

1221
00:57:02,612 --> 00:57:03,612
Yeah.

1222
00:57:03,612 --> 00:57:04,892
Let's go, Darrsh.

1223
00:57:04,892 --> 00:57:08,532
Darrsh, you've got this!
Bring it home, baby. Bring it home!

1224
00:57:08,532 --> 00:57:11,932
Entrees and mains had gone out.
So it's go time.

1225
00:57:11,932 --> 00:57:14,132
Do you want to just take the spoon?
Yeah.

1226
00:57:14,132 --> 00:57:18,812
I had this idea in my head
for a grapefruit-infused date sponge

1227
00:57:18,812 --> 00:57:20,412
with vanilla ice-cream.

1228
00:57:20,412 --> 00:57:22,052
And it's all coming together now.

1229
00:57:22,052 --> 00:57:23,572
So we've got all our elements.

1230
00:57:23,572 --> 00:57:26,412
It's been drowning
in grapefruit juice.

1231
00:57:26,412 --> 00:57:27,412
The sponge is amazing.

1232
00:57:27,412 --> 00:57:29,532
I honestly think there's
so much flavour in there.

1233
00:57:29,532 --> 00:57:31,572
The grapefruit is front and centre.

1234
00:57:31,572 --> 00:57:34,132
JAMIE: You've got the astringency
of the grapefruit

1235
00:57:34,132 --> 00:57:37,452
and you're essentially making
a sort of butterscotch sauce

1236
00:57:37,452 --> 00:57:38,932
with grapefruit.

1237
00:57:38,932 --> 00:57:40,332
It's interesting.

1238
00:57:40,332 --> 00:57:43,332
We've got our grapefruit syrup
and it tastes amazing.

1239
00:57:43,332 --> 00:57:44,892
Ohhhh!
That's good, isn't it?

1240
00:57:44,892 --> 00:57:47,252
There's such a punch of grapefruit
through it.

1241
00:57:47,252 --> 00:57:48,892
You can taste all the spices.

1242
00:57:48,892 --> 00:57:50,772
We've got a wedge of grapefruit.

1243
00:57:52,972 --> 00:57:55,572
Some feuilletine,
or, like, a wafer crumb,

1244
00:57:55,572 --> 00:58:00,092
and the vanilla bean ice-cream
is looking super silky and smooth.

1245
00:58:00,092 --> 00:58:02,452
It's going to balance the sourness
of the grapefruit.

1246
00:58:02,452 --> 00:58:04,972
So just all about now setting up
our pass

1247
00:58:04,972 --> 00:58:08,572
to make sure we get every element
consistently on the plate.

1248
00:58:08,572 --> 00:58:10,572
Uh, have we got tweezers up here?

1249
00:58:11,812 --> 00:58:13,452
You're holding this.
I'm gonna start...

1250
00:58:13,452 --> 00:58:14,492
Really gentle.

1251
00:58:14,492 --> 00:58:15,812
Oh, don't worry, I'll be...

1252
00:58:15,812 --> 00:58:17,372
No, start from that end.
We're gonna start...

1253
00:58:17,372 --> 00:58:18,532
Actually, no, start from this end.

1254
00:58:18,532 --> 00:58:19,652
Sorry, sorry. No. Come back.

1255
00:58:19,652 --> 00:58:21,492
Sorry, sorry.
OK, boss.

1256
00:58:21,492 --> 00:58:23,492
I think we played a sort of
risky card today.

1257
00:58:23,492 --> 00:58:26,412
Particularly being in a team who
aren't confident making desserts.

1258
00:58:26,412 --> 00:58:28,812
But the plates look amazing.

1259
00:58:28,812 --> 00:58:31,292
I'm amazed that that's something
we've created.

1260
00:58:31,292 --> 00:58:32,692
You can have the drizzle on,

1261
00:58:32,692 --> 00:58:34,012
or you can do the drizzle
on the plate.

1262
00:58:34,012 --> 00:58:36,012
We've got the meringue nest.

1263
00:58:36,012 --> 00:58:38,572
They're a little bit cracked around
the edges and looking a bit rustic,

1264
00:58:38,572 --> 00:58:40,332
but I think that's quite nice.

1265
00:58:40,332 --> 00:58:43,732
We've got Chantilly cream,
grapefruit curd

1266
00:58:43,732 --> 00:58:48,532
and Aperol grapefruit caramel sauce
with a grapefruit fruit salsa

1267
00:58:48,532 --> 00:58:52,532
and a limey Aperol syrup to
cut through all of that sweetness

1268
00:58:52,532 --> 00:58:54,492
on the side for guests
to pour on top.

1269
00:58:54,492 --> 00:58:56,052
(LAUGHTER)

1270
00:58:56,052 --> 00:58:57,732
Don't you think that looks
so sexy, Sam?

1271
00:58:57,732 --> 00:58:59,812
Sum, look, how it dribbles.

1272
00:58:59,812 --> 00:59:01,212
It's sexy.
It is sexy.

1273
00:59:01,212 --> 00:59:03,172
Yeah, right. OK, we're doing it.

1274
00:59:03,172 --> 00:59:05,332
So there's salty, sweet, sour.

1275
00:59:05,332 --> 00:59:08,932
And I think that the elements
that we've added with the syrup

1276
00:59:08,932 --> 00:59:12,292
and the grapefruit salsa
make it a bit more zingy.

1277
00:59:12,292 --> 00:59:13,332
JAMIE: Very beautiful.

1278
00:59:13,332 --> 00:59:14,852
With this.

1279
00:59:14,852 --> 00:59:16,572
Are you ready? Are you ready for...
We're ready.

1280
00:59:16,572 --> 00:59:18,052
I'm really, really pleased.

1281
00:59:18,052 --> 00:59:19,652
It's so cool to see it going out,

1282
00:59:19,652 --> 00:59:22,052
and knowing these legends
are eating this,

1283
00:59:22,052 --> 00:59:25,012
I just really hope
they all love it as much as we do.

1284
00:59:25,012 --> 00:59:26,412
Service, please!

1285
00:59:26,412 --> 00:59:30,132
Yeah, service! Yeah!

1286
00:59:33,612 --> 00:59:35,332
SOFIA: Sweets time. Oui.

1287
00:59:36,372 --> 00:59:37,892
POH: Ooh.

1288
00:59:42,972 --> 00:59:45,292
JEAN-CHRISTOPHE: Thank you.
Ooh, a little side sauce.

1289
00:59:45,292 --> 00:59:47,092
Oh!
Ooh.

1290
00:59:47,092 --> 00:59:49,972
(GASPS) Cucumbers.
Yeah.

1291
00:59:51,452 --> 00:59:54,532
So, this is the burgundy dessert.

1292
00:59:54,532 --> 01:00:00,412
Meringue, grapefruit curd, Aperol
caramel and grapefruit salsa.

1293
01:00:01,852 --> 01:00:03,852
I like the look of this.
It's interesting.

1294
01:00:03,852 --> 01:00:06,012
Yeah, I like it.
I'm intrigued.

1295
01:00:14,932 --> 01:00:16,452
Ooh! That's daring.

1296
01:00:35,612 --> 01:00:40,772
I absolutely love this dish.

1297
01:00:40,772 --> 01:00:47,932
The use of grapefruit in the curd,
the Aperol caramel is genius.

1298
01:00:47,932 --> 01:00:53,692
That slight bitterness complements
the whole shebang perfectly.

1299
01:00:53,692 --> 01:00:57,092
And the grapefruit salsa,
I love the cucumber.

1300
01:00:57,092 --> 01:00:58,732
The cucumber is genius.

1301
01:00:58,732 --> 01:01:00,892
It's a super dish.

1302
01:01:00,892 --> 01:01:05,052
It's petite, it's crunchy,
it's colourful.

1303
01:01:06,372 --> 01:01:09,012
And when you eat the cucumber
on the meringue,

1304
01:01:09,012 --> 01:01:10,732
there's a crunch, but softer.

1305
01:01:12,332 --> 01:01:16,492
It's just... I've never experienced
that before in 62 years.

1306
01:01:16,492 --> 01:01:18,492
So, there is no, like, chewy...

1307
01:01:18,492 --> 01:01:20,012
You know the problem with meringues?

1308
01:01:20,012 --> 01:01:22,252
You get that lovely crunch
and then you end up with the...

1309
01:01:22,252 --> 01:01:24,292
Yeah.
..an elastic in your mouth.

1310
01:01:24,292 --> 01:01:25,732
Yeah.
It's just brilliant.

1311
01:01:25,732 --> 01:01:27,212
It's joyful.

1312
01:01:27,212 --> 01:01:30,212
And the other thing I love,
just to bring it back to the brief,

1313
01:01:30,212 --> 01:01:33,692
the last thing I can taste
on my palate is grapefruit.

1314
01:01:33,692 --> 01:01:36,572
JAMIE: Really nice. Now we're
flowing, now we're flowing.

1315
01:01:36,572 --> 01:01:39,012
ANDY: It's pretty much
the perfect dessert.

1316
01:01:39,012 --> 01:01:41,572
And I've gotta give Sav
props on this one,

1317
01:01:41,572 --> 01:01:44,012
because she was hounding
the whole dessert crew.

1318
01:01:44,012 --> 01:01:47,452
And when it comes out like this,
you've got to commend the soldiers,

1319
01:01:47,452 --> 01:01:50,372
but you've got to commend
the leader as well.

1320
01:01:50,372 --> 01:01:52,612
Is it good?
Yeah, it's bloody delicious.

1321
01:01:52,612 --> 01:01:54,132
Service, please!

1322
01:01:54,132 --> 01:01:57,012
(CHEERING)

1323
01:01:57,012 --> 01:01:59,252
You got it, you got it, you got it.
It's perfect.

1324
01:01:59,252 --> 01:02:01,252
It looks so beautiful, guys.

1325
01:02:04,252 --> 01:02:05,412
Service.

1326
01:02:07,292 --> 01:02:08,452
I'm stoked.

1327
01:02:08,452 --> 01:02:10,612
I think it tastes great
and looks great,

1328
01:02:10,612 --> 01:02:12,892
and we're getting the dishes
out on time.

1329
01:02:12,892 --> 01:02:14,972
Don't carry them around,
push them down.

1330
01:02:14,972 --> 01:02:17,652
But you know, I did put my hand up
and say that

1331
01:02:17,652 --> 01:02:20,132
I understand dessert flavours
and how they work,

1332
01:02:20,132 --> 01:02:22,452
and at the end of the day,
the buck stops with

1333
01:02:22,452 --> 01:02:24,092
whoever's leading that course.

1334
01:02:24,092 --> 01:02:28,052
And for dessert, it's me.
So pressure's definitely on.

1335
01:02:45,652 --> 01:02:47,332
Thank you.

1336
01:02:49,972 --> 01:02:51,972
OK, purple team's dessert.

1337
01:02:51,972 --> 01:02:55,252
Grapefruit-soaked date sponge
with vanilla ice-cream.

1338
01:02:57,772 --> 01:03:00,292
The sponge looks very nice.

1339
01:03:26,252 --> 01:03:29,132
I think Darrsh is someone
who loves dessert-making.

1340
01:03:29,132 --> 01:03:33,212
The sponge I think is
very well executed.

1341
01:03:33,212 --> 01:03:35,012
It's very appetising.

1342
01:03:35,012 --> 01:03:37,052
I'm quite impressed
with the ice-cream.

1343
01:03:37,052 --> 01:03:39,172
It's not too sweet.

1344
01:03:39,172 --> 01:03:42,092
ANDY: For me, the combination
of the vanilla ice-cream,

1345
01:03:42,092 --> 01:03:45,092
the soaked cake with the dates in it,

1346
01:03:45,092 --> 01:03:47,612
and then the fresh,
torched grapefruit on top,

1347
01:03:47,612 --> 01:03:49,092
that's really delicious.

1348
01:03:49,092 --> 01:03:50,092
Yeah.

1349
01:03:52,452 --> 01:03:55,452
I love the dish, I love it.

1350
01:03:55,452 --> 01:03:59,172
It's such an intelligent
bit of cooking.

1351
01:03:59,172 --> 01:04:02,572
I can see that delicate sensitivity.

1352
01:04:02,572 --> 01:04:05,052
We're in a restaurant.

1353
01:04:05,052 --> 01:04:09,852
If I'm reviewing and I get
that, oh, that's a stunner.

1354
01:04:09,852 --> 01:04:12,092
Well, that's the course to remember.

1355
01:04:12,092 --> 01:04:13,092
Wow.

1356
01:04:13,092 --> 01:04:15,092
Desserts are always the one
you need to nail.

1357
01:04:16,692 --> 01:04:19,132
There we go. It's the last one.

1358
01:04:19,132 --> 01:04:21,772
And this is why I'm
so excited about this year,

1359
01:04:21,772 --> 01:04:23,612
because we had
a great day yesterday,

1360
01:04:23,612 --> 01:04:26,172
and now today they've come
and backed it up again.

1361
01:04:26,172 --> 01:04:27,852
(SCATTERED APPLAUSE)

1362
01:04:27,852 --> 01:04:29,732
WOMAN: Well done.
MAN: Well done, guys.

1363
01:04:34,612 --> 01:04:37,012
I had purple, and you had burgundy.
I had burgundy, yeah.

1364
01:04:37,012 --> 01:04:38,292
And I think they both
did really well.

1365
01:04:38,292 --> 01:04:39,372
Yeah, both killed it.

1366
01:04:39,372 --> 01:04:41,972
I think the highlight was definitely
the dessert for the purple team.

1367
01:04:41,972 --> 01:04:44,172
Yeah, both the desserts.
But we're both dessert people.

1368
01:04:44,172 --> 01:04:47,572
Yeah, we are.
I loved the cake, but I like cake.

1369
01:04:47,572 --> 01:04:49,372
Me too.
So, you're a cake girl?

1370
01:04:49,372 --> 01:04:52,012
I'm not a pavlova person, but
the pavlova was also pretty good.

1371
01:04:52,012 --> 01:04:54,892
I thought it was good.
I'm pretty impressed.

1372
01:04:54,892 --> 01:04:57,212
Well, we're always frantic, and they
were super calm in the kitchen.

1373
01:04:57,212 --> 01:04:58,772
Yeah, they were calm.
Yeah, they were so calm.

1374
01:04:58,772 --> 01:05:01,292
And I thought I was having
a panic attack the whole time,

1375
01:05:01,292 --> 01:05:02,732
but, yeah, well, you and me.

1376
01:05:02,732 --> 01:05:05,172
(ALL SHOUT AND CHEER)

1377
01:05:05,172 --> 01:05:08,172
# Ole, ole

1378
01:05:08,172 --> 01:05:11,532
# Ole, ole, ole, ole. #

1379
01:05:17,852 --> 01:05:20,412
I'm really proud of you.
You all did it.

1380
01:05:21,492 --> 01:05:24,212
You got food out on time,

1381
01:05:24,212 --> 01:05:26,412
it was definitely delicious.

1382
01:05:26,412 --> 01:05:30,492
Also, I have to admit, this is
day two and you're over-delivering.

1383
01:05:30,492 --> 01:05:33,452
So you smashed it,
and I'm proud of you. Well done.

1384
01:05:36,772 --> 01:05:38,092
You know what else is exciting?

1385
01:05:38,092 --> 01:05:41,892
You're still officially not
a plonker on national TV.

1386
01:05:41,892 --> 01:05:45,812
(ALL CHEER)

1387
01:05:47,732 --> 01:05:49,412
Burgundy team.

1388
01:05:49,412 --> 01:05:53,012
Sav, man, you run a tight ship, huh?

1389
01:05:54,332 --> 01:05:58,692
And because of that, your
whole team stayed the course.

1390
01:06:00,212 --> 01:06:02,292
A mushroom-charged entree...

1391
01:06:03,892 --> 01:06:05,612
..incredible curry...

1392
01:06:05,612 --> 01:06:07,292
Yes!

1393
01:06:07,292 --> 01:06:08,292
Well done.

1394
01:06:09,812 --> 01:06:14,332
And the desert we loved eating with
our eyes as well as our mouths.

1395
01:06:14,332 --> 01:06:17,212
(ALL CHEER)

1396
01:06:24,652 --> 01:06:25,652
Purple team.

1397
01:06:27,052 --> 01:06:28,732
Mimi.
Hey, Andy.

1398
01:06:28,732 --> 01:06:32,772
You got 90 won tons out
under the most pressure.

1399
01:06:32,772 --> 01:06:35,292
(ALL LAUGH)
It was wild.

1400
01:06:35,292 --> 01:06:39,452
25 portions of
blushing lamb backstrap.

1401
01:06:39,452 --> 01:06:42,412
Josh P.
(ALL CHEER)

1402
01:06:45,532 --> 01:06:47,452
And a well-executed dessert.

1403
01:06:47,452 --> 01:06:50,892
That was unbelievable.
So, purple team, well done.

1404
01:06:58,412 --> 01:07:02,612
That being said, one team
absolutely nailed it.

1405
01:07:05,092 --> 01:07:08,492
We devoured every course
and we didn't want to stop eating.

1406
01:07:11,532 --> 01:07:14,972
That team is...

1407
01:07:19,092 --> 01:07:21,572
..burgundy team!

1408
01:07:21,572 --> 01:07:24,732
(BURGUNDY TEAM CHEERS)

1409
01:07:24,732 --> 01:07:26,452
ALL: (CHANT) Sav! Sav! Sav! Sav!

1410
01:07:26,452 --> 01:07:29,492
Sav! Sav! Sav! Sav! Sav! Sav! Sav!

1411
01:07:33,052 --> 01:07:35,612
Burgundy team, congratulations.

1412
01:07:35,612 --> 01:07:38,012
That all-important
immunity challenge

1413
01:07:38,012 --> 01:07:39,612
is right around the corner now.

1414
01:07:39,612 --> 01:07:41,252
SAV: Yes.

1415
01:07:41,252 --> 01:07:43,172
Go and get some rest.
You're going to need it.

1416
01:07:43,172 --> 01:07:45,092
See ya, guys. Goodnight.

1417
01:07:50,372 --> 01:07:53,052
ANNOUNCER: Tomorrow night
on MasterChef Australia...

1418
01:07:53,052 --> 01:07:56,732
There is nothing more fun
than eating with your hands.

1419
01:07:59,972 --> 01:08:04,092
..it's their first chance
to cook for immunity.

1420
01:08:04,092 --> 01:08:06,812
Whoo!
Multi-tasking. Let's go.

1421
01:08:06,812 --> 01:08:07,812
Whoo!

1422
01:08:07,812 --> 01:08:11,772
So, who will bring
the most lip-smacking...

1423
01:08:11,772 --> 01:08:13,572
Mmm!

1424
01:08:13,572 --> 01:08:15,332
It is a little orgasmic.

1425
01:08:15,332 --> 01:08:16,652
..finger-licking...

1426
01:08:17,812 --> 01:08:20,332
(ALL EXCLAIM)

1427
01:08:20,332 --> 01:08:23,532
..fist-pumping dishes?

1428
01:08:23,532 --> 01:08:24,692
Mm-hm!

1429
01:08:30,252 --> 01:08:32,252
Captions by Red Bee Media