1 00:00:00,080 --> 00:00:00,280 Yeah! That 2 00:00:00,280 --> 00:00:00,440 Yeah! That is 3 00:00:01,000 --> 00:00:05,160 VOICEOVER: Previously on MasterChef Australia... 4 00:00:05,160 --> 00:00:07,440 ..a new breed of cooks... 5 00:00:10,080 --> 00:00:15,080 ..are battling the biggest names in MasterChef history. 6 00:00:16,040 --> 00:00:19,080 ANDY: Billie, Sashi and Julie Goodwin! 7 00:00:19,080 --> 00:00:20,400 (ALL CHEER) 8 00:00:20,400 --> 00:00:23,080 But there's more than just reputations at stake. 9 00:00:23,080 --> 00:00:24,240 (WAILS) 10 00:00:24,240 --> 00:00:25,680 What are you most scared of? 11 00:00:25,680 --> 00:00:27,280 Going home a bit early. 12 00:00:27,280 --> 00:00:29,080 (ALL LAUGH) 13 00:00:29,080 --> 00:00:31,400 With three immunity pins up for grabs... 14 00:00:31,400 --> 00:00:35,200 This is the ultimate David vs Goliath battle. 15 00:00:35,200 --> 00:00:37,760 ..the competition started with a bang. 16 00:00:37,760 --> 00:00:39,280 Whoo! Yay! 17 00:00:39,280 --> 00:00:41,640 Favourites Tommy and Christina... 18 00:00:41,640 --> 00:00:43,640 ANDY: It's just perfection, mate. 19 00:00:43,640 --> 00:00:45,080 (APPLAUSE) 20 00:00:45,080 --> 00:00:46,600 ..and Fan Harry... 21 00:00:46,600 --> 00:00:50,920 With dishes like that, you may have $250,000 to work with. 22 00:00:50,920 --> 00:00:54,960 ..blew away the judges and bagged the bling. 23 00:00:54,960 --> 00:01:00,640 Tonight, a service challenge showdown should favour the Favourites. 24 00:01:00,640 --> 00:01:04,440 WOMAN: Oh, my God, terrifying going up against the Favourite. 25 00:01:04,440 --> 00:01:08,880 But never underestimate the power of the home cook. 26 00:01:13,280 --> 00:01:15,320 # 'Cause you're hot, then you're cold 27 00:01:15,320 --> 00:01:17,080 # You're yes, then you're no 28 00:01:17,080 --> 00:01:18,880 # You're in, then you're out 29 00:01:18,880 --> 00:01:20,760 # You're up, then you're down 30 00:01:20,760 --> 00:01:22,560 # You're wrong when it's right 31 00:01:22,560 --> 00:01:24,280 # It's black and it's white 32 00:01:24,280 --> 00:01:26,120 # We fight, we break up 33 00:01:26,120 --> 00:01:28,120 # We kiss, we make up 34 00:01:28,120 --> 00:01:29,960 # You're hot, then you're cold 35 00:01:29,960 --> 00:01:31,840 # You're yes, then you're no 36 00:01:31,840 --> 00:01:33,640 # You're in, then you're out 37 00:01:33,640 --> 00:01:35,400 # You're up, then you're down 38 00:01:35,400 --> 00:01:36,960 # You're wrong when it's right 39 00:01:36,960 --> 00:01:38,840 # It's black and it's white 40 00:01:38,840 --> 00:01:40,680 # We fight, we break up 41 00:01:40,680 --> 00:01:43,000 # We kiss, we make up 42 00:01:43,000 --> 00:01:46,760 # You # You don't really wanna stay, no 43 00:01:46,760 --> 00:01:49,640 # You # But you don't really wanna go-o 44 00:01:49,640 --> 00:01:51,520 # You're hot, then you're cold 45 00:01:51,520 --> 00:01:53,360 # You're yes, then you're no 46 00:01:53,360 --> 00:01:55,200 # You're in, then you're out 47 00:01:55,200 --> 00:01:57,560 # You're up, then you're down. # 48 00:02:30,000 --> 00:02:32,120 Hey, uh... 49 00:02:32,120 --> 00:02:34,240 ..how do you think this is gonna go? 50 00:02:34,240 --> 00:02:35,880 The old service challenge. 51 00:02:35,880 --> 00:02:39,000 I think the Favourites have got a rough idea what's about to happen 52 00:02:39,000 --> 00:02:41,200 but the Fans are gonna walk in there, look at us, 53 00:02:41,200 --> 00:02:43,080 see the tables and chairs out there. 54 00:02:43,080 --> 00:02:44,640 That's gonna make them brick it. 55 00:02:44,640 --> 00:02:47,600 They're not gonna be expecting a service challenge straight up. 56 00:02:47,600 --> 00:02:49,000 No way. No. 57 00:02:49,000 --> 00:02:51,880 Oh. Wonder what it's gonna be today! 58 00:02:51,880 --> 00:02:53,360 I know. 59 00:02:53,360 --> 00:02:55,840 (ALL EXCLAIM) 60 00:03:00,480 --> 00:03:02,880 MAN: What?! Are you kidding me?! 61 00:03:06,000 --> 00:03:09,600 In you come. Already?! What?! 62 00:03:09,600 --> 00:03:11,200 My gut sinks. 63 00:03:11,200 --> 00:03:13,480 Are you serious? Are you serious? 64 00:03:13,480 --> 00:03:14,920 I've never done service before. 65 00:03:14,920 --> 00:03:15,920 Oh, my God. 66 00:03:15,920 --> 00:03:17,400 The MasterChef kitchen looks so different. 67 00:03:17,400 --> 00:03:20,040 It's all pretty and pink and there's flowers. 68 00:03:20,040 --> 00:03:21,800 (ALL EXCLAIM) 69 00:03:21,800 --> 00:03:23,240 The Favourites seem pretty excited. 70 00:03:23,240 --> 00:03:24,880 They've got this experience under their belt, 71 00:03:24,880 --> 00:03:26,880 working in different areas of hospitality. 72 00:03:28,280 --> 00:03:30,440 TOMMY: Service challenge already? 73 00:03:30,440 --> 00:03:32,040 I am super excited. 74 00:03:32,040 --> 00:03:35,160 But what's gonna happen to the Fan? I dunno if they're gonna survive. 75 00:03:35,160 --> 00:03:37,280 My God, what?! (LAUGHS) 76 00:03:37,280 --> 00:03:38,800 WOMAN: What are you doing to us? 77 00:03:38,800 --> 00:03:40,440 Oh, my God. 78 00:03:40,440 --> 00:03:43,440 The last two years, I've been cooking for myself, my wife, 79 00:03:43,440 --> 00:03:45,360 a few scraps for the cat... 80 00:03:45,360 --> 00:03:47,520 I don't even know how many seats there are, 81 00:03:47,520 --> 00:03:49,400 but this is definitely more than that. 82 00:03:49,400 --> 00:03:50,920 Morning, everybody. 83 00:03:50,920 --> 00:03:52,560 ALL: Morning. 84 00:03:52,560 --> 00:03:56,480 Tommy, Harry, Christina, right down the front... 85 00:03:56,480 --> 00:03:58,680 ..I can hardly see you guys. 86 00:03:58,680 --> 00:04:02,560 The shine on those pins is blinding! Tommy. 87 00:04:02,560 --> 00:04:05,600 Yeah, I'm pretty happy. It's just, um, it's scary having it, man. 88 00:04:05,600 --> 00:04:06,840 It's scary having it. 89 00:04:06,840 --> 00:04:11,160 Well, no prizes for guessing what today's challenge is. 90 00:04:12,840 --> 00:04:14,880 (HUMS FANFARE) 91 00:04:14,880 --> 00:04:16,800 It's a service challenge. 92 00:04:16,800 --> 00:04:17,960 Wow. 93 00:04:17,960 --> 00:04:20,120 Uh-oh. SASHI: Uh-oh. 94 00:04:20,120 --> 00:04:21,360 Sashi. Yes. 95 00:04:21,360 --> 00:04:25,000 Mate, you got a restaurant, you're used to doing this day in, day out. 96 00:04:25,000 --> 00:04:26,880 Confidence, high? 97 00:04:26,880 --> 00:04:28,760 Um, good confident. 98 00:04:28,760 --> 00:04:33,680 It's a lot of people here that might have also done it 99 00:04:33,680 --> 00:04:36,440 and we're gonna learn and share among ourselves 100 00:04:36,440 --> 00:04:38,680 and, yeah, I'm pumped to do the service. 101 00:04:38,680 --> 00:04:41,400 Nice one. And Jules, you run a cooking school. 102 00:04:41,400 --> 00:04:43,760 Yep. Similar but also different. 103 00:04:43,760 --> 00:04:45,440 It is different to a restaurant service. 104 00:04:45,440 --> 00:04:50,160 When we have events, it's sort of a servicy-style thing, but, uh... 105 00:04:50,160 --> 00:04:52,080 Yeah. Never done it here before. 106 00:04:52,080 --> 00:04:54,760 This is just another event. Yes. 107 00:04:54,760 --> 00:04:57,040 Harry, does it feel a bit daunting, 108 00:04:57,040 --> 00:05:01,080 knowing that these guys have such a massive amount of experience? 109 00:05:01,080 --> 00:05:02,920 Yeah. It definitely makes me feel a bit scared. 110 00:05:02,920 --> 00:05:04,280 But at the same time, I wonder 111 00:05:04,280 --> 00:05:06,880 if there's gonna be too many chefs in the kitchen on that side. 112 00:05:06,880 --> 00:05:09,040 (ALL REACT) 113 00:05:09,040 --> 00:05:11,440 Ooh. Hoo-hoo-hoo-hoo. 114 00:05:11,440 --> 00:05:14,040 Trash talk! (LAUGHS) 115 00:05:14,040 --> 00:05:17,640 Little shot fired there, isn't it? Little shot fired. 116 00:05:17,640 --> 00:05:19,320 (ALL LAUGH) 117 00:05:19,320 --> 00:05:21,800 In today's challenge, 118 00:05:21,800 --> 00:05:26,640 you are gonna prepare and serve a three-course meal. 119 00:05:28,640 --> 00:05:31,320 Right now, you're both in a team of 12. 120 00:05:31,320 --> 00:05:34,800 But in a moment, you're gonna split yourselves into courses. 121 00:05:36,440 --> 00:05:39,680 Four of you will be in charge of entrees, four in charge of mains, 122 00:05:39,680 --> 00:05:41,000 four in charge of desserts. 123 00:05:42,520 --> 00:05:48,520 Your goal is to make your course better than the other team's course. 124 00:05:50,200 --> 00:05:53,720 The winning entree, the winning main and the winning dessert 125 00:05:53,720 --> 00:05:56,240 will progress to tomorrow's challenge 126 00:05:56,240 --> 00:06:01,760 where you'll be one step closer to immunity from Sunday. 127 00:06:04,520 --> 00:06:08,600 Fans, Favourites, you need to organise yourselves into courses. 128 00:06:08,600 --> 00:06:10,240 Right now. 129 00:06:10,240 --> 00:06:11,640 Alright. OK, team. 130 00:06:12,640 --> 00:06:14,640 OK, so... I'll go entree. 131 00:06:14,640 --> 00:06:16,880 I'll go entree or main, I just don't want to do dessert. 132 00:06:16,880 --> 00:06:19,120 Can I just quickly suggest that Mindy be in charge? 133 00:06:19,120 --> 00:06:20,280 ALL: Yeah. 134 00:06:20,280 --> 00:06:22,400 MINDY: So, let's think about theme, right? 135 00:06:22,400 --> 00:06:25,080 There is one fluid conversation going on here. 136 00:06:25,080 --> 00:06:26,360 How many do we have? 137 00:06:26,360 --> 00:06:27,440 Three teams of four. 138 00:06:27,440 --> 00:06:28,800 I'll go main with you. 139 00:06:28,800 --> 00:06:30,800 I'm not going dessert... 140 00:06:30,800 --> 00:06:34,560 This is like...there's multiple conversations going on here. 141 00:06:34,560 --> 00:06:36,640 That's already a big difference. Yeah. 142 00:06:36,640 --> 00:06:38,000 We know how to bring the flavour 143 00:06:38,000 --> 00:06:40,880 and I'm gonna trust you guys on the main to really bring it home. 144 00:06:40,880 --> 00:06:43,680 We decide to split up people who have worked in restaurants... 145 00:06:43,680 --> 00:06:45,080 You guys are on desserts, excellent. 146 00:06:45,080 --> 00:06:47,520 And I'll do entree then and you guys are on mains. 147 00:06:47,520 --> 00:06:48,520 Yep. 148 00:06:48,520 --> 00:06:53,320 MINOLI: We put Mindy, Sashi and Sarah into three teams. 149 00:06:53,320 --> 00:06:54,520 So I ended up on entrees. 150 00:06:54,520 --> 00:06:56,160 OK. We're done. 151 00:06:58,040 --> 00:06:59,680 MEL: One more thing. 152 00:06:59,680 --> 00:07:03,880 Each course today must feature a chosen ingredient. 153 00:07:05,360 --> 00:07:10,080 And whatever ingredient is selected will be used by both teams. 154 00:07:11,320 --> 00:07:13,120 Fans... 155 00:07:13,120 --> 00:07:17,360 ..because this is your first service challenge in the MasterChef kitchen, 156 00:07:17,360 --> 00:07:21,160 you get the first choice of course and ingredient. 157 00:07:21,160 --> 00:07:22,760 What will it be? 158 00:07:22,760 --> 00:07:25,200 What do you guys think? Entree? Yeah? 159 00:07:25,200 --> 00:07:27,680 Yeah, we'll go entree first. 160 00:07:27,680 --> 00:07:29,200 Wanna do a veg? Yeah, we could do veg. 161 00:07:29,200 --> 00:07:30,560 I think veg is a good idea. 162 00:07:30,560 --> 00:07:31,800 I would like to play with veg. 163 00:07:31,800 --> 00:07:33,440 I really like artichokes. 164 00:07:33,440 --> 00:07:35,480 JENN: Definitely, we have to be strategic. 165 00:07:35,480 --> 00:07:37,360 (ALL WHISPER) 166 00:07:37,360 --> 00:07:39,560 A little bit more obscure. 167 00:07:39,560 --> 00:07:41,600 We can't make it too easy for them. 168 00:07:41,600 --> 00:07:43,720 We're gonna start with entree. 169 00:07:43,720 --> 00:07:46,000 And your ingredient is? 170 00:07:46,000 --> 00:07:47,520 Jerusalem artichoke. 171 00:07:52,400 --> 00:07:55,440 The Favourites look a bit rattled by that, actually. 172 00:07:55,440 --> 00:07:58,040 Jerusalem artichoke is always a bit of a side, you know? 173 00:07:58,040 --> 00:07:59,760 You serve it against a main, 174 00:07:59,760 --> 00:08:01,520 you might serve it against a piece of meat. 175 00:08:01,520 --> 00:08:03,600 It might be a side dish as a vegetable option. 176 00:08:03,600 --> 00:08:05,640 Favourites, it's up to you now. 177 00:08:09,920 --> 00:08:11,720 We do it? Yeah, yeah. 178 00:08:11,720 --> 00:08:14,280 Sounds like it might be a dessert choice. 179 00:08:18,400 --> 00:08:20,440 So we're picking dessert. Yep. 180 00:08:20,440 --> 00:08:22,840 And our feature ingredient is raspberries. 181 00:08:22,840 --> 00:08:26,120 Raspberry dessert from the Favourites. 182 00:08:26,120 --> 00:08:28,040 Getting some nods over here. 183 00:08:28,040 --> 00:08:29,400 Alright? You can work with that? 184 00:08:29,400 --> 00:08:31,000 Yep. That's good. 185 00:08:31,000 --> 00:08:33,120 Yep. Thanks, guys. 186 00:08:34,680 --> 00:08:37,320 So Fans, that leaves you with the main course. 187 00:08:37,320 --> 00:08:40,040 What is the feature ingredient going to be? 188 00:08:42,880 --> 00:08:44,520 ALI: Looking at who we're up against, 189 00:08:44,520 --> 00:08:47,320 Sashi's really well known for making amazing curries 190 00:08:47,320 --> 00:08:48,840 that are packed full of flavour. 191 00:08:48,840 --> 00:08:50,080 Do we go head-to-head? 192 00:08:52,120 --> 00:08:53,320 We think probably not. 193 00:08:53,320 --> 00:08:55,160 We're probably trying to do a different type. 194 00:08:55,160 --> 00:08:57,240 Maybe go a little bit more European. 195 00:08:57,240 --> 00:08:58,240 Dulan? 196 00:08:58,240 --> 00:08:59,840 Mel, I think we're gonna go with... 197 00:09:01,000 --> 00:09:02,320 ..eggplant. 198 00:09:02,320 --> 00:09:04,560 Eggplant! (FAVES CHEER HAPPILY) 199 00:09:07,680 --> 00:09:09,800 You've given Sashi eggplant? 200 00:09:11,240 --> 00:09:13,600 That eggplant dish that we ate at your restaurant, 201 00:09:13,600 --> 00:09:15,360 I reckon that's your best dish. (ALL LAUGH) 202 00:09:15,360 --> 00:09:17,960 It's one of my top dish in the restaurant. 203 00:09:17,960 --> 00:09:19,560 Can we do this again? (CHUCKLES) 204 00:09:19,560 --> 00:09:21,880 It was instant regret. 205 00:09:21,880 --> 00:09:24,000 Like, Sashi already knew what the dish is gonna be! 206 00:09:25,720 --> 00:09:28,880 Righto, guys, listen up. I got a couple of rules. 207 00:09:28,880 --> 00:09:34,160 Each team must prepare 40 plates of each course. 208 00:09:34,160 --> 00:09:39,400 You guys will have 2.5 hours until your dishes need to leave the pass. 209 00:09:39,400 --> 00:09:42,720 And the pantry and garden are fully stocked. 210 00:09:43,960 --> 00:09:46,280 Are you ready for this? ALL: Yes, Chef! 211 00:09:46,280 --> 00:09:48,240 Alright. Your time starts now. 212 00:09:52,080 --> 00:09:55,720 MINOLI: OK, let's grab a piece of paper and start. Mindy? 213 00:09:55,720 --> 00:09:58,720 I'm on pink team which means I'm doing entrees for the Favourites. 214 00:09:58,720 --> 00:10:01,360 Need to think seasoning, seasoning, seasoning. 215 00:10:01,360 --> 00:10:04,240 I've got Christina, Aldo and Minoli. 216 00:10:04,240 --> 00:10:06,000 This, we want it to be an entree 217 00:10:06,000 --> 00:10:08,040 so it needs to be like fresh and zingy, right? 218 00:10:08,040 --> 00:10:11,040 If we think of some kind of, like, sashimi or... 219 00:10:11,040 --> 00:10:13,160 ALSO: Like a tartare, yep. 220 00:10:13,160 --> 00:10:15,000 And because I've got my own restaurant, 221 00:10:15,000 --> 00:10:17,720 I've kind of been nominated as leader. 222 00:10:17,720 --> 00:10:20,680 We somehow have to figure out what to do with Jerusalem artichoke. 223 00:10:20,680 --> 00:10:23,080 Jerusalem artichoke, we'll do like a... 224 00:10:23,080 --> 00:10:24,720 What do you reckon? Chips, if you like? 225 00:10:24,720 --> 00:10:26,560 Crispy. Yeah. 226 00:10:26,560 --> 00:10:29,080 Jerusalem artichoke has this really... 227 00:10:29,080 --> 00:10:32,880 ..sweet yet nutty flavour once it's deep-fried. 228 00:10:32,880 --> 00:10:34,440 We can do citrus. 229 00:10:34,440 --> 00:10:36,800 So we can either use lemon zest or finger limes. 230 00:10:36,800 --> 00:10:38,040 If they've got in there. Yuzu? 231 00:10:38,040 --> 00:10:40,320 I often refer to it as fartichoke... (CHUCKLES) 232 00:10:40,320 --> 00:10:43,040 ..'cause if you don't know how to prepare it, 233 00:10:43,040 --> 00:10:44,600 it can give you a lot of gas. 234 00:10:44,600 --> 00:10:47,200 I'm just really nervous about that Fan team 235 00:10:47,200 --> 00:10:50,040 because Harry cooked, yesterday, 236 00:10:50,040 --> 00:10:53,360 this amazing cabbage dish that won her a pin. 237 00:10:53,360 --> 00:10:57,520 So as far as I'm concerned, she's the queen of vegetables. 238 00:10:57,520 --> 00:11:00,280 OK. Artichoke puree. 239 00:11:00,280 --> 00:11:01,560 Yep. 240 00:11:01,560 --> 00:11:04,680 I love Jerusalem artichokes because they're so versatile. 241 00:11:04,680 --> 00:11:06,400 Yeah, then we'll do sumac on the chips as well 242 00:11:06,400 --> 00:11:08,040 and that'll tie it in really well together. 243 00:11:08,040 --> 00:11:10,080 I'm feeling a little bit of pressure at the moment, 244 00:11:10,080 --> 00:11:12,840 considering that I was the person who chose this ingredient 245 00:11:12,840 --> 00:11:16,320 to make sure that my team really knows what we're doing 246 00:11:16,320 --> 00:11:17,360 and why we're doing it. 247 00:11:17,360 --> 00:11:19,920 And goat chevre, that's like the two things that'll kind of give it 248 00:11:19,920 --> 00:11:22,040 a little bit of body. MAX: And creme fraiche. 249 00:11:22,040 --> 00:11:25,720 Max is really keen on also incorporating some globe artichoke, 250 00:11:25,720 --> 00:11:27,200 which I think is great. 251 00:11:27,200 --> 00:11:29,000 With the globe artichoke... 252 00:11:29,000 --> 00:11:30,240 Cinnamon and bay leaf? 253 00:11:30,240 --> 00:11:32,560 Yeah, cinnamon and bay leaf and lemon zest. Oh, yum! 254 00:11:32,560 --> 00:11:33,800 Lemon zest. Oh, lemon zest. 255 00:11:33,800 --> 00:11:35,120 Lemon zest, lemon peel. Yum. 256 00:11:35,120 --> 00:11:37,000 Double artichoke, so good. 257 00:11:37,000 --> 00:11:41,360 But doing a vegetable entree is a big call. 258 00:11:41,360 --> 00:11:43,720 What's our... What's our protein? 259 00:11:43,720 --> 00:11:45,320 Um, let's go the lamb. 260 00:11:45,320 --> 00:11:47,880 Go lamb. Yeah, we'll go with it, yeah. 261 00:11:47,880 --> 00:11:49,240 Yeah, lamb and eggplant goes together. 262 00:11:49,240 --> 00:11:50,720 I'm on Fans' main team here. 263 00:11:50,720 --> 00:11:52,880 I've got Matt, Ali... 264 00:11:52,880 --> 00:11:54,680 Pomegranate, yeah. ..and Dulan on my side. 265 00:11:54,680 --> 00:11:57,400 Middle Eastern sort of flavour. Yeah, Middle Eastern vibe. 266 00:11:57,400 --> 00:11:58,400 Yeah, definitely. 267 00:11:58,400 --> 00:12:00,320 We didn't wanna play Sashi too much at his own game 268 00:12:00,320 --> 00:12:01,360 with an eggplant curry. 269 00:12:01,360 --> 00:12:03,720 SASHI: OK, an eggplant curry of mine, 270 00:12:03,720 --> 00:12:05,200 it's like a Rampal gravy. 271 00:12:05,200 --> 00:12:06,440 Yep. Oh, love it. 272 00:12:06,440 --> 00:12:08,320 So how do you wanna do the eggplant? 273 00:12:08,320 --> 00:12:12,240 So, we'll do the puree, obviously. Make a puree out of it. 274 00:12:12,240 --> 00:12:15,440 DANIEL: Dulan offers a great eggplant puree as a base. 275 00:12:15,440 --> 00:12:16,760 Alright, what else goes with this? 276 00:12:16,760 --> 00:12:18,120 I mean, yoghurt is an obvious... Yep. 277 00:12:18,120 --> 00:12:19,600 We don't really have a team leader, 278 00:12:19,600 --> 00:12:21,440 it just sort of shifts with each element. 279 00:12:21,440 --> 00:12:23,400 I reckon that's a solid basis there. 280 00:12:23,400 --> 00:12:25,000 Yep. Go, go, go. 281 00:12:25,000 --> 00:12:26,480 Let's go. We gotta go. 282 00:12:26,480 --> 00:12:27,800 Baskets. 283 00:12:27,800 --> 00:12:30,360 Go, Jenn, go. Let's go! 284 00:12:30,360 --> 00:12:32,680 If we beat Sashi at his own game with eggplant, 285 00:12:32,680 --> 00:12:34,000 we'd be pretty happy with that, 286 00:12:34,000 --> 00:12:36,200 but we understand that's gonna be a hard battle. 287 00:12:36,200 --> 00:12:37,800 Where's the yuzu salt? 288 00:12:39,200 --> 00:12:41,800 SASHI: Peanuts, shallots... 289 00:12:41,800 --> 00:12:43,680 Cumin and basmati. 290 00:12:43,680 --> 00:12:46,320 I'm cooking the main course for the Favourites. 291 00:12:46,320 --> 00:12:49,040 Once I know the feature ingredient is eggplant, 292 00:12:49,040 --> 00:12:51,200 I tell my team, "I've got a dish." 293 00:12:51,200 --> 00:12:55,360 Deep-fried eggplant with a coconut base curry sauce. 294 00:12:55,360 --> 00:12:59,120 It's called kathirikai. Kathirikai means eggplant in Tamil. 295 00:12:59,120 --> 00:13:01,240 I might go get some eggplants. Yeah, please. Go for it. 296 00:13:01,240 --> 00:13:02,720 And they were so glad that 297 00:13:02,720 --> 00:13:05,600 they don't even have to think about anything, they said, "Let's go. Let's go with it." 298 00:13:05,600 --> 00:13:07,880 Can we take this in the pantry? You can take that. 299 00:13:07,880 --> 00:13:09,400 Let's take it. (LAUGHS) Go. 300 00:13:09,400 --> 00:13:12,440 We write down all our elements. 301 00:13:12,440 --> 00:13:13,920 Gonna put it like that. 302 00:13:13,920 --> 00:13:15,520 I know the dish very well. 303 00:13:15,520 --> 00:13:16,760 Lot of chilli. 304 00:13:16,760 --> 00:13:18,840 My team doesn't know anything about the dish. 305 00:13:18,840 --> 00:13:20,080 Shallots. 306 00:13:20,080 --> 00:13:21,840 So I've gotta be very clear 307 00:13:21,840 --> 00:13:24,720 on what the elements and who's gonna be doing what. 308 00:13:24,720 --> 00:13:26,400 Wanna grab all the curry leaves. 309 00:13:26,400 --> 00:13:28,640 Here we go, curry, Sashi, hey? 310 00:13:28,640 --> 00:13:30,240 Yeah, man. 311 00:13:30,240 --> 00:13:33,480 I'm putting my restaurant's reputation at stake. 312 00:13:33,480 --> 00:13:38,040 That dish is on the menu and I'm cooking this on the competition. 313 00:13:38,040 --> 00:13:39,920 I need to nail it. 314 00:13:39,920 --> 00:13:41,440 Nice. 315 00:13:42,520 --> 00:13:43,880 May I just reach across there? Yep. 316 00:13:43,880 --> 00:13:45,400 Thank you. I'll pass it. 317 00:13:45,400 --> 00:13:47,000 Oh, you're a legend. There you go. 318 00:13:47,000 --> 00:13:48,840 How do you know I can't do that anymore? 319 00:13:48,840 --> 00:13:50,920 Alright, here we are, first team challenge 320 00:13:50,920 --> 00:13:53,200 and it's our first service challenge on top of that. 321 00:13:53,200 --> 00:13:56,400 I love the fact that it's not just team versus team, 322 00:13:56,400 --> 00:13:57,600 it's course versus course. 323 00:13:57,600 --> 00:14:00,160 Put the shard sitting on top. Yep. Perfect. 324 00:14:00,160 --> 00:14:02,760 That levels the playing field a little bit. 325 00:14:02,760 --> 00:14:04,840 MEL: Entree, Jerusalem artichoke. 326 00:14:04,840 --> 00:14:08,040 Main, eggplant. Dessert, raspberries. 327 00:14:08,040 --> 00:14:09,920 Pretty even in that regard. 328 00:14:09,920 --> 00:14:14,080 Oh, come on, guys, this should be a walk...in...the...park 329 00:14:14,080 --> 00:14:15,400 for the Favourites. 330 00:14:15,400 --> 00:14:21,040 Like, on paper, this is theirs, 100% of the time. 331 00:14:21,040 --> 00:14:22,680 What, the whole team to go on the gantry? 332 00:14:22,680 --> 00:14:24,040 The whole team on the gantry. 333 00:14:24,040 --> 00:14:26,360 Ay-yi-yi-yi! 334 00:14:26,360 --> 00:14:28,320 How are you peeling today, Chris? 335 00:14:28,320 --> 00:14:30,640 CHRIS: I'm peeling pretty well. 336 00:14:30,640 --> 00:14:33,440 I'm just trying not to lose a finger. (CHUCKLES) 337 00:14:33,440 --> 00:14:37,080 The Fans' team entree, I don't really wanna be the leader. 338 00:14:37,080 --> 00:14:39,880 Like, two halves and then we'll have some left over, just to bulk it up. 339 00:14:39,880 --> 00:14:42,440 But understandably, in a service challenge, 340 00:14:42,440 --> 00:14:44,320 there's gotta be someone who steps up 341 00:14:44,320 --> 00:14:46,880 and makes sure that that communication's happening. 342 00:14:46,880 --> 00:14:49,960 Chris and I are peeling the Jerusalem artichokes. 343 00:14:51,920 --> 00:14:55,440 Yeah, let's get rid of all the stalks first and then we can peel. 344 00:14:55,440 --> 00:14:57,000 Then we can clean the choke. Yep. 345 00:14:57,000 --> 00:15:01,040 It's a good, like, um, methodical task to do at the start of a cook. 346 00:15:01,040 --> 00:15:03,240 Argh! 347 00:15:03,240 --> 00:15:05,040 You're doing a great job. Keep going. 348 00:15:05,040 --> 00:15:06,120 Harry. Hello. 349 00:15:06,120 --> 00:15:07,480 Entree section? 350 00:15:07,480 --> 00:15:09,920 So we're doing a Jerusalem artichoke puree. 351 00:15:09,920 --> 00:15:13,680 On top of that, there's gonna be some beautiful crispy grilled globe artichoke. 352 00:15:13,680 --> 00:15:16,200 Then we've got two kinds of oils, 353 00:15:16,200 --> 00:15:20,240 doing some artichoke chips that we're gonna toss in sumac and salt. 354 00:15:20,240 --> 00:15:23,600 Artichoke on artichoke on artichoke. Yep. 355 00:15:23,600 --> 00:15:25,040 OK, well, you hit the brief. 356 00:15:25,040 --> 00:15:26,280 Um... (CHUCKLES) 357 00:15:26,280 --> 00:15:27,640 ..that's a lot of artichoke. 358 00:15:27,640 --> 00:15:29,200 Look, it is gonna be a lot of artichoke. 359 00:15:29,200 --> 00:15:31,080 Potentially take a lot of prep time 360 00:15:31,080 --> 00:15:33,160 but ultimately, gonna have so much flavour. 361 00:15:33,160 --> 00:15:35,200 That puree's a little bit of goat chevre in there, 362 00:15:35,200 --> 00:15:36,480 little bit of acidity from that. 363 00:15:36,480 --> 00:15:37,760 You're owning this dish. 364 00:15:37,760 --> 00:15:40,400 You're leading it, you're directing it, you're making the decisions. 365 00:15:40,400 --> 00:15:42,000 Good. Thanks, Chef. 366 00:15:42,000 --> 00:15:43,760 You will be in with a chance. Yep. 367 00:15:43,760 --> 00:15:45,760 Good luck. Thanks so much. 368 00:15:45,760 --> 00:15:47,720 Hear that, Chris? Heard that. 369 00:15:47,720 --> 00:15:51,160 The judges are telling us our dish is a real contender to win, 370 00:15:51,160 --> 00:15:54,000 it is just absolutely fuelling my fire. 371 00:15:54,000 --> 00:15:55,560 They're slicing. 372 00:15:55,560 --> 00:15:57,200 They're doing slices as well. 373 00:15:57,200 --> 00:16:00,560 Especially going up against Minoli, Aldo, Mindy. 374 00:16:00,560 --> 00:16:02,720 Christina's also got an immunity pin. 375 00:16:02,720 --> 00:16:05,200 How you going, Julie? Yeah, good, thanks, mate. 376 00:16:05,200 --> 00:16:06,520 How are you going? Yeah, good. 377 00:16:06,520 --> 00:16:08,320 Chopping finger limes. (CHUCKLES) 378 00:16:08,320 --> 00:16:11,800 Early days. Early days. (LAUGHS) 379 00:16:11,800 --> 00:16:14,040 Yeah, we're doing actually really good for time. 380 00:16:14,040 --> 00:16:15,280 It's going really well. 381 00:16:15,280 --> 00:16:17,800 Maxing it up on the artichokes, hey? 382 00:16:17,800 --> 00:16:19,400 (CHORTLES) Of course, mate, of course. 383 00:16:19,400 --> 00:16:20,880 Didn't wanna let Aldo have the globes. 384 00:16:20,880 --> 00:16:22,720 ALSO: (HIGH VOICE) Minoli, Minoli, Minoli! 385 00:16:22,720 --> 00:16:24,560 Aldo. (LAUGHS) 386 00:16:24,560 --> 00:16:28,240 So we went Jerusalem, hopefully, just to throw you guys around a bit. 387 00:16:28,240 --> 00:16:30,200 Oh! Game plan, huh? 388 00:16:30,200 --> 00:16:31,840 We're not gonna come in against the Favourites 389 00:16:31,840 --> 00:16:33,600 without a game plan, mate. 390 00:16:33,600 --> 00:16:35,280 It's gonna take me so long. 391 00:16:35,280 --> 00:16:36,840 I see. I see what's happening. 392 00:16:36,840 --> 00:16:40,200 Is it a fair kind of contest between Fans and Favourites? 393 00:16:40,200 --> 00:16:42,840 I don't know. I think my reputation's on the line. 394 00:16:42,840 --> 00:16:43,880 Got it, yep, love it. 395 00:16:43,880 --> 00:16:46,080 I think I've got a lot to lose going into this 396 00:16:46,080 --> 00:16:47,240 so I really need to bring it. 397 00:16:47,240 --> 00:16:49,240 Minoli? Yes? 398 00:16:49,240 --> 00:16:52,320 Blender? Can you... Quick, masterclass? 399 00:16:52,320 --> 00:16:55,720 First service challenge was an absolute disaster last time 400 00:16:55,720 --> 00:16:58,960 so I'm kind of hoping a few of those wheels might actually fall off 401 00:16:58,960 --> 00:17:01,480 for the Fans today. (LAUGHS) 402 00:17:01,480 --> 00:17:03,840 Just a little sprinkle. We'll be done these in two minutes. 403 00:17:03,840 --> 00:17:05,520 That's not answering my question - yes or no? 404 00:17:05,520 --> 00:17:07,440 No. I'm not in position where I can. Cool, that's fine. 405 00:17:07,440 --> 00:17:11,440 Ten years ago, the one person you might remember from my series 406 00:17:11,440 --> 00:17:13,760 is definitely Andy Allen. 407 00:17:13,760 --> 00:17:15,280 Yeah, yeah, good man. 408 00:17:15,280 --> 00:17:16,920 Andy was like the larrikin. 409 00:17:16,920 --> 00:17:18,760 He was a lot of fun, he was always chilled out. 410 00:17:18,760 --> 00:17:19,840 Righto. 411 00:17:19,840 --> 00:17:21,560 Andy's like one of my mates. 412 00:17:21,560 --> 00:17:24,120 In finals week, he was the underdog. 413 00:17:25,200 --> 00:17:27,240 I was really confident with what I was doing 414 00:17:27,240 --> 00:17:31,440 but I undercooked my barramundi and I was out of there. 415 00:17:31,440 --> 00:17:34,400 It was a shock. I came fourth. 416 00:17:34,400 --> 00:17:36,000 But... 417 00:17:36,000 --> 00:17:40,520 ..it pushed me to really pursue my purpose and my dreams. 418 00:17:40,520 --> 00:17:44,520 Is there unfinished business in the MasterChef kitchen? Absolutely. 419 00:17:45,560 --> 00:17:48,320 I'm always in it to win it. 420 00:17:48,320 --> 00:17:50,240 JOCK: Mindy... 421 00:17:50,240 --> 00:17:51,880 Hello, mate. We're just gonna surround you. 422 00:17:51,880 --> 00:17:55,360 Mate? Mate, you say! What have you done, bringing me back, Andy? 423 00:17:55,360 --> 00:17:56,920 You love it. You love it. 424 00:17:56,920 --> 00:17:58,960 I cannot believe how hard it is in this kitchen. 425 00:17:58,960 --> 00:18:01,280 Come on, forget about the chaos, what are you making? 426 00:18:01,280 --> 00:18:03,040 Jerusalem artichoke. It was a bit of a curveball, 427 00:18:03,040 --> 00:18:05,200 I don't tend to use this type of ingredient at work, 428 00:18:05,200 --> 00:18:07,040 so we're just gonna try and use it 429 00:18:07,040 --> 00:18:09,160 as a really yummy, nutty, textural component. 430 00:18:09,160 --> 00:18:11,080 We're gonna do a tuna tartare. OK. 431 00:18:11,080 --> 00:18:12,880 We're gonna do it with a crispy artichoke. 432 00:18:12,880 --> 00:18:16,240 We're doing a yuzu emulsion with the tuna tartare. 433 00:18:16,240 --> 00:18:19,040 Finger limes with the tartare. Little bit of chives. 434 00:18:19,040 --> 00:18:20,800 Gonna get a little bit of chilli in there as well, 435 00:18:20,800 --> 00:18:22,520 just so it's got a little kick and a zing. 436 00:18:22,520 --> 00:18:24,440 This is really just to waken up the palate, you know, 437 00:18:24,440 --> 00:18:25,600 moving on to main. 438 00:18:25,600 --> 00:18:28,040 And...what's the feature ingredient? 439 00:18:28,040 --> 00:18:29,840 Jerusalem artichoke. 440 00:18:29,840 --> 00:18:31,160 Where is it in the dish? 441 00:18:31,160 --> 00:18:34,040 Well, it's the crispy, crunchy, nutty element. 442 00:18:34,040 --> 00:18:35,040 Chip. 443 00:18:35,040 --> 00:18:37,240 It's a chip. It's gonna... 444 00:18:37,240 --> 00:18:41,360 It's a hard fight to see its way past yuzu, finger lime... 445 00:18:41,360 --> 00:18:43,200 Well, it's a pretty big feature. 446 00:18:43,200 --> 00:18:45,840 It's gonna be like the thing that you see first. 447 00:18:45,840 --> 00:18:47,680 You guys are going pretty light on with the artichoke. 448 00:18:47,680 --> 00:18:48,880 They're the other way. Yeah, yeah. 449 00:18:48,880 --> 00:18:50,800 They've got like artichoke, artichoke, artichoke. 450 00:18:50,800 --> 00:18:52,520 Yeah. They've got a cracker over there. 451 00:19:08,360 --> 00:19:10,880 Half an hour down, two hours till service starts. 452 00:19:10,880 --> 00:19:12,760 Let's go. Come on. (CHEERING) 453 00:19:16,280 --> 00:19:17,560 Chip. Chip. 454 00:19:20,480 --> 00:19:23,560 We are all over this like white on rice. 455 00:19:24,640 --> 00:19:26,320 (BLENDER WHIRRS) 456 00:19:27,720 --> 00:19:29,760 I like to make a noise. 457 00:19:29,760 --> 00:19:31,520 We've got Mindy. She knows what she's doing. 458 00:19:31,520 --> 00:19:33,960 She's an amazing cook, so I'm happy. Let's hope. Let's hope. 459 00:19:33,960 --> 00:19:35,440 Yeah. (LAUGHS) 460 00:19:35,440 --> 00:19:36,680 Let's hope! 461 00:19:36,680 --> 00:19:38,680 I'm leading with entrees for the Faves. 462 00:19:38,680 --> 00:19:44,000 Tuna tartare with a citrus emulsion and Jerusalem artichoke crisps. 463 00:19:45,360 --> 00:19:47,800 Mindy, what do you think about what the judges said? 464 00:19:47,800 --> 00:19:49,360 Do you think they'll love the dish? 465 00:19:49,360 --> 00:19:51,680 Yeah. Look, I think we've got to play to our strengths. 466 00:19:51,680 --> 00:19:52,960 It sounds like both entrees 467 00:19:52,960 --> 00:19:55,120 are really, really, really different, you know? 468 00:19:55,120 --> 00:19:57,040 So, I think... That's not bad, right? 469 00:19:57,040 --> 00:19:58,040 No. Like, difference is good. 470 00:19:58,040 --> 00:19:59,880 We just stick to our game plan. 471 00:20:01,800 --> 00:20:05,080 I hear the judges expressed concerns about the chips 472 00:20:05,080 --> 00:20:08,880 and the possible lack of Jerusalem artichoke as a feature. 473 00:20:08,880 --> 00:20:11,800 So, overload it with chips. Totally. I love these things. 474 00:20:11,800 --> 00:20:14,240 Look at them. They're gorgeous. Yum. 475 00:20:14,240 --> 00:20:15,800 Mindy, Aldo and Christina, 476 00:20:15,800 --> 00:20:18,720 they have been in the food industry for a very long time. 477 00:20:18,720 --> 00:20:22,080 I'm a freshly...I'm basically a fan. 478 00:20:22,080 --> 00:20:23,160 What do you think, Minoli? 479 00:20:23,160 --> 00:20:25,560 It's going to be visually the first thing they see. Yeah. 480 00:20:25,560 --> 00:20:27,400 It's going to be the crunch element of the dish. Yeah. 481 00:20:27,400 --> 00:20:29,160 I think as long as they can taste 482 00:20:29,160 --> 00:20:31,120 that gorgeous nuttiness of the artichoke. 483 00:20:31,120 --> 00:20:32,560 Yeah. Yeah. 484 00:20:33,600 --> 00:20:37,000 I don't really know what to say. 485 00:20:37,000 --> 00:20:40,960 Meeting the brief was hot topic last season. 486 00:20:40,960 --> 00:20:44,560 And Mindy, she's very...firm. 487 00:20:44,560 --> 00:20:47,040 And worst-case scenario, we go less tuna. 488 00:20:47,040 --> 00:20:49,520 I don't think less tuna. I just think less... 489 00:20:49,520 --> 00:20:51,360 We've got to get the balance of flavours right 490 00:20:51,360 --> 00:20:53,680 with the finger lime and the citrus dressing. 491 00:20:53,680 --> 00:20:55,000 Yeah. 492 00:20:55,000 --> 00:20:58,280 I need to trust her. If she's backing herself, then I have to back her too. 493 00:21:00,360 --> 00:21:03,360 OK. Mince, coriander chutney. 494 00:21:03,360 --> 00:21:04,840 Cumin rice. 495 00:21:06,000 --> 00:21:09,040 I think that will go in about half an hour time. 496 00:21:09,040 --> 00:21:11,320 Curry leaf? The curry leaf is not done. 497 00:21:13,960 --> 00:21:16,600 This is my second day in the MasterChef kitchen. 498 00:21:16,600 --> 00:21:19,440 I see them and they're all, like, super calm and everything like that, 499 00:21:19,440 --> 00:21:21,320 then I see us and we're like, uhhhh... 500 00:21:21,320 --> 00:21:23,320 Want to chop these up, do you think? 501 00:21:23,320 --> 00:21:24,720 Hey? Chop them up? 502 00:21:24,720 --> 00:21:25,920 If you want to. 503 00:21:25,920 --> 00:21:31,320 I'm on the Fan side doing main course and we're featuring eggplant. 504 00:21:31,320 --> 00:21:37,600 We're just doing a, like, a Middle Eastern sort of a dish, 505 00:21:37,600 --> 00:21:40,680 smoky eggplant puree, and we've got lamb to go with it. 506 00:21:40,680 --> 00:21:43,040 And then we've got other bits and pieces. 507 00:21:44,200 --> 00:21:46,120 I look over and I see Sashi. 508 00:21:46,120 --> 00:21:48,800 He's so calm, so collected. 509 00:21:48,800 --> 00:21:50,440 And he was stirring the curry. 510 00:21:52,120 --> 00:21:53,840 Our eggplant's on fire! 511 00:21:53,840 --> 00:21:57,040 We are, like, dying out here. Can you help us, please? 512 00:21:58,600 --> 00:22:01,440 My wife and I are raising two kids at home, 513 00:22:01,440 --> 00:22:03,560 so, you know, that's... that's pretty full on. 514 00:22:03,560 --> 00:22:07,120 Nicholas, or we call him Nicky. He's my first born. 515 00:22:07,120 --> 00:22:09,840 I got my wife Nadia. Hello. 516 00:22:09,840 --> 00:22:11,400 Yeah. Oh... 517 00:22:11,400 --> 00:22:14,600 Some milk coming. I'm just... OK. 518 00:22:17,800 --> 00:22:23,360 When I cook, I just zone out of all the issues, problems 519 00:22:23,360 --> 00:22:26,680 or whatever happens in the background. 520 00:22:26,680 --> 00:22:29,800 I've been a fan of MasterChef for many years. 521 00:22:29,800 --> 00:22:31,320 I even watched season one, you know? 522 00:22:32,960 --> 00:22:34,800 When I met my mother-in-law, 523 00:22:34,800 --> 00:22:38,080 that's when my love for Sri Lankan food started. 524 00:22:39,080 --> 00:22:42,120 As we saw within the last two MasterChefs or something, 525 00:22:42,120 --> 00:22:45,080 and even Junior MasterChef, a lot of people in Australia, 526 00:22:45,080 --> 00:22:47,240 they just love Sri Lankan food as well. 527 00:22:47,240 --> 00:22:50,600 And I think, you know, I would make a really good fit there. 528 00:22:51,800 --> 00:22:56,680 For me, getting into MasterChef was a massive achievement. 529 00:22:58,120 --> 00:23:02,280 But the service challenge is absolutely insane. 530 00:23:02,280 --> 00:23:03,760 I'm out of my comfort zone 531 00:23:03,760 --> 00:23:06,560 and I feel like I'm just all over the joint. 532 00:23:06,560 --> 00:23:09,760 Dulan, talk to us about this smoky eggplant. 533 00:23:09,760 --> 00:23:14,280 Oh, it's just a smoked eggplant with, like, tahini and some herbs 534 00:23:14,280 --> 00:23:15,520 and garlic and stuff like that. 535 00:23:15,520 --> 00:23:17,840 Like a baba ganoush. Basically it's like baba ganoush. 536 00:23:17,840 --> 00:23:19,720 But it's a bit more like a puree. 537 00:23:19,720 --> 00:23:22,760 We're going to dial down on spices and stuff like that on this 538 00:23:22,760 --> 00:23:23,760 because we want to... 539 00:23:23,760 --> 00:23:26,320 There's more eggplant in the other elements 540 00:23:26,320 --> 00:23:28,160 that we're going to put in as well. 541 00:23:28,160 --> 00:23:29,600 Hang on. That doesn't make sense. 542 00:23:30,800 --> 00:23:33,720 That's the thing that you... you want it to sing. 543 00:23:37,600 --> 00:23:40,160 I'm saying in terms of, like, spices and stuff like that. 544 00:23:40,160 --> 00:23:43,440 Right. So, clean, smoky eggplant flavour? 545 00:23:43,440 --> 00:23:44,800 Correct. Yeah, yeah. 546 00:23:44,800 --> 00:23:47,240 And you'll have a hint of spices in there as well. 547 00:23:47,240 --> 00:23:50,320 So, there is spices in there. I'm so lost, man. 548 00:23:51,640 --> 00:23:53,360 Like a hint. Hint. 549 00:23:53,360 --> 00:23:54,920 I'll just trust you. How about that? 550 00:23:54,920 --> 00:23:57,480 You go back to your eggplant. Thank you. 551 00:23:57,480 --> 00:24:00,240 I need to cook this eggplant for all these people, 552 00:24:00,240 --> 00:24:01,720 which I have never done before. 553 00:24:02,920 --> 00:24:05,920 SASHI: I'm making one of my favourite dishes, 554 00:24:05,920 --> 00:24:08,320 my eggplant curry with cumin rice. 555 00:24:08,320 --> 00:24:11,040 The name of the dish is called kathirikai. 556 00:24:11,040 --> 00:24:15,280 It is deep-fried eggplant with a coconut-based curry sauce. 557 00:24:15,280 --> 00:24:16,680 Lemongrass. 558 00:24:16,680 --> 00:24:18,360 Three lemongrass per serve. 559 00:24:18,360 --> 00:24:19,760 OK. Yup. Yup. 560 00:24:19,760 --> 00:24:21,640 For a restaurant to run smoothly, 561 00:24:21,640 --> 00:24:23,440 you need to have command and control. 562 00:24:23,440 --> 00:24:25,880 There must be a head. There must be a tail. 563 00:24:25,880 --> 00:24:28,760 We need more chilli. More chilli. 564 00:24:28,760 --> 00:24:31,520 This team, we are marching like soldiers. 565 00:24:33,840 --> 00:24:35,760 Yep. That's better, isn't it? 566 00:24:35,760 --> 00:24:37,320 (BOTH LAUGH) 567 00:24:38,440 --> 00:24:40,160 Service, please. 568 00:24:40,160 --> 00:24:44,120 After winning the competition, it has changed a lot for me, 569 00:24:44,120 --> 00:24:46,480 running my main restaurant, 570 00:24:46,480 --> 00:24:50,600 takeaway joint business, which sells packed products. 571 00:24:50,600 --> 00:24:54,800 And now we are going global, opening in China, India. 572 00:24:54,800 --> 00:24:56,760 You guys are too good. 573 00:24:58,240 --> 00:24:59,600 But these two years 574 00:24:59,600 --> 00:25:03,160 has been one of the toughest time for hospitality industry. 575 00:25:05,120 --> 00:25:08,920 It has pushed me from a cook 576 00:25:08,920 --> 00:25:10,960 to a business owner. 577 00:25:10,960 --> 00:25:16,440 So, by coming back to MasterChef, is going to get my creativity back. 578 00:25:18,480 --> 00:25:23,360 The passion that I have for food, I feel there's no limit. 579 00:25:23,360 --> 00:25:24,920 I want myself to be put to a test. 580 00:25:24,920 --> 00:25:29,080 I need to know whether I'm still worthy of what I've achieved so far. 581 00:25:32,400 --> 00:25:34,680 What are we doing again? We want whites in here. 582 00:25:34,680 --> 00:25:37,560 Oh, my God. Even separating an egg is like... 583 00:25:42,280 --> 00:25:44,120 I'm on the desserts course. 584 00:25:44,120 --> 00:25:46,120 We're making a start on the meringue, 585 00:25:46,120 --> 00:25:48,120 so, we're doing, like, a raspberry meringue shard 586 00:25:48,120 --> 00:25:49,120 to go on top of the mousse. 587 00:25:49,120 --> 00:25:52,440 Our dish is a dome of white chocolate mousse 588 00:25:52,440 --> 00:25:54,120 with a raspberry centre. 589 00:25:54,120 --> 00:25:55,200 Looks so good. 590 00:25:56,440 --> 00:25:58,320 Do you reckon we're good for time? 591 00:25:58,320 --> 00:25:59,720 Yeah. Yeah, we are. OK. 592 00:25:59,720 --> 00:26:02,320 I'm more than happy to let John take the lead. 593 00:26:02,320 --> 00:26:04,760 It's good. Enough rosewater coming through? 594 00:26:04,760 --> 00:26:07,560 Maybe a touch. A bit more. More rosewater. Yeah. 595 00:26:07,560 --> 00:26:10,720 John was in the same season as me, season seven. 596 00:26:10,720 --> 00:26:12,440 He's had a bit of a rough time 597 00:26:12,440 --> 00:26:15,560 with a white chocolate shadow behind him, 598 00:26:15,560 --> 00:26:18,640 but he knows what he's doing in desserts. 599 00:26:18,640 --> 00:26:20,640 This dessert's basically a collaboration 600 00:26:20,640 --> 00:26:24,040 with all our team, Sarah, myself, Billie and Alvin. 601 00:26:24,040 --> 00:26:28,040 So, we started off with our raspberry flavour profile. 602 00:26:28,040 --> 00:26:31,120 I came up with the white chocolate mousse, oddly enough. 603 00:26:31,120 --> 00:26:33,880 Inside, you'll find a oozy raspberry coulis 604 00:26:33,880 --> 00:26:35,840 balanced with a bit of rosewater, 605 00:26:35,840 --> 00:26:37,720 and then you've got meringue shards... 606 00:26:37,720 --> 00:26:39,520 Behind. Behind. 607 00:26:39,520 --> 00:26:42,160 Behind. Behind. Behind. Behind, behind. Behind. Behind. 608 00:26:44,680 --> 00:26:48,320 Oh, my God. Billie is on the dessert team. Of all the people. 609 00:26:50,360 --> 00:26:53,520 We all honed in on Billie's season, and she won. 610 00:26:54,520 --> 00:26:57,600 Are you guys using these...ones? No, go for it. 611 00:26:57,600 --> 00:27:00,560 Billie, we need all of those. We need them all. No, no. 612 00:27:00,560 --> 00:27:01,880 Just kidding. Take them. 613 00:27:01,880 --> 00:27:03,240 A lot of my food heroes 614 00:27:03,240 --> 00:27:05,840 are people I've seen on MasterChef over the years. 615 00:27:05,840 --> 00:27:08,520 I've been watching since I was a teenager. 616 00:27:08,520 --> 00:27:11,680 When I was 15, Maggie Beer made this roast. 617 00:27:11,680 --> 00:27:14,880 You have to remember that I was never taught to cook. 618 00:27:14,880 --> 00:27:15,960 I've just taught myself. 619 00:27:15,960 --> 00:27:17,720 Absolutely flipped it on my first attempt. 620 00:27:17,720 --> 00:27:18,760 Made me realise like, 621 00:27:18,760 --> 00:27:21,360 "Oh, no. This is actually, like, a bit of a talent I have." 622 00:27:21,360 --> 00:27:24,600 I love doing it, and MasterChef was a bit of a pipedream. 623 00:27:25,760 --> 00:27:30,000 But then I was diagnosed with coeliac disease six years ago. 624 00:27:30,000 --> 00:27:31,840 It felt like a real punch in the gut. 625 00:27:31,840 --> 00:27:35,920 Gluten-free cooking is notoriously stodgy, dry, stale rubbish. 626 00:27:35,920 --> 00:27:38,360 But my competitive spirit came out. 627 00:27:38,360 --> 00:27:43,600 I'll happily spend, like, 12 hours a day in my kitchen experimenting. 628 00:27:43,600 --> 00:27:46,040 Gluten-free food so doesn't have to be boring 629 00:27:46,040 --> 00:27:49,680 because it's just because people don't know how to do it well. 630 00:27:49,680 --> 00:27:52,600 We haven't had, like, a very openly celiac contestant before, 631 00:27:52,600 --> 00:27:54,200 and I really want to bring something new, 632 00:27:54,200 --> 00:27:57,000 show that the food can be delicious and that I can do everything, 633 00:27:57,000 --> 00:28:00,320 almost everything, that people who aren't gluten free can do, 634 00:28:00,320 --> 00:28:01,560 and I can do it well. 635 00:28:02,720 --> 00:28:05,000 How are you going, Steph? Do you need a hand with anything? 636 00:28:05,000 --> 00:28:08,480 Can't quite believe I'm here, looking around and seeing the judges 637 00:28:08,480 --> 00:28:09,840 and the kitchen. 638 00:28:09,840 --> 00:28:13,720 But I'm adaptable and I think people won't see it coming. 639 00:28:13,720 --> 00:28:14,840 I can't taste the cake, 640 00:28:14,840 --> 00:28:16,600 the friand part of the dessert that we're putting up, 641 00:28:16,600 --> 00:28:18,200 but I trust the other girls. 642 00:28:18,200 --> 00:28:21,200 Steph is working on the raspberry friand. 643 00:28:21,200 --> 00:28:24,200 Mon is all over the really tart raspberry gel. 644 00:28:24,200 --> 00:28:26,480 Me and Keyma are working together on the ice-cream. 645 00:28:26,480 --> 00:28:27,600 Oh, that's better. 646 00:28:27,600 --> 00:28:29,600 Finally, getting some thyme flavour. Yeah. Cool. 647 00:28:29,600 --> 00:28:31,480 We're going for a mascarpone and thyme ice-cream 648 00:28:31,480 --> 00:28:33,440 just because it's really rich and creamy. 649 00:28:33,440 --> 00:28:35,160 It's based off a dessert that I make. 650 00:28:35,160 --> 00:28:36,600 Just don't get it in my anglaise. 651 00:28:37,480 --> 00:28:39,480 Melanie, come and have a chat. 652 00:28:39,480 --> 00:28:40,880 Hi. 653 00:28:40,880 --> 00:28:42,400 First team challenge? Oh, yeah. 654 00:28:42,400 --> 00:28:46,200 Are you, like, head chef of the pastry team? I don't think so at all. 655 00:28:46,200 --> 00:28:47,800 I think we're all working pretty well together. 656 00:28:47,800 --> 00:28:50,800 It's good to have a natural...leader. Leader. 657 00:28:50,800 --> 00:28:53,480 Let me tell you, they all do. Yeah. 658 00:28:53,480 --> 00:28:56,600 Once the service starts, everything becomes like a crescendo. 659 00:28:56,600 --> 00:28:58,160 Everything comes together. Absolutely. 660 00:28:58,160 --> 00:29:00,960 And somebody needs to pull the team together. 661 00:29:00,960 --> 00:29:02,080 Yep. Do you know what I mean? 662 00:29:02,080 --> 00:29:05,240 So, if that ends up being you and you take that role, good on you. 663 00:29:05,240 --> 00:29:07,520 Grab it by the horns, organise everyone. 664 00:29:07,520 --> 00:29:09,600 Make sure the plates are counted. 665 00:29:09,600 --> 00:29:11,800 Make sure your spoons are ready for service. 666 00:29:11,800 --> 00:29:13,840 You've just got to execute it really well. Yeah. 667 00:29:13,840 --> 00:29:15,120 That's the plan. Alright. 668 00:29:15,120 --> 00:29:16,600 Good luck. Good luck. Thank you. 669 00:29:18,600 --> 00:29:24,120 Service is on the horizon. One hour down, 90 minutes to go! 670 00:29:24,120 --> 00:29:25,120 Yeah! Yeah! 671 00:29:26,600 --> 00:29:28,640 So, how do we get more flavour out of the skins? 672 00:29:28,640 --> 00:29:31,480 Chuck them in a muslin cloth. Put it in the milk. Yep. 673 00:29:31,480 --> 00:29:33,840 Alright. I think I'm going to need another pot. 674 00:29:35,080 --> 00:29:37,760 It goes, that time. Yeah. 675 00:29:37,760 --> 00:29:39,720 I'm on the main course for the Fans team. 676 00:29:39,720 --> 00:29:42,280 We're making lamb with eggplant and chermoula. 677 00:29:42,280 --> 00:29:44,160 We're actually just going for the lamb loin. 678 00:29:44,160 --> 00:29:46,120 We're going to sear it off 679 00:29:46,120 --> 00:29:49,800 and then crust it with a really beautiful pistachio and spice crumb. 680 00:29:49,800 --> 00:29:52,360 40 diners is quite a large amount. 681 00:29:52,360 --> 00:29:53,680 The quantity is so enormous. 682 00:29:53,680 --> 00:29:56,520 So, when you've got 16. About another 20. 683 00:29:57,520 --> 00:29:59,480 We've really got our work cut out for us. 684 00:29:59,480 --> 00:30:01,400 Is it served warm? That sauce. 685 00:30:01,400 --> 00:30:03,680 Is your eggplant puree served warm? Yeah. Yeah. 686 00:30:03,680 --> 00:30:07,680 Dulan's eggplants are taking quite a long time on the grill to cook. 687 00:30:12,880 --> 00:30:14,840 Are you checking on those? Yes. 688 00:30:14,840 --> 00:30:16,760 How do they look to you? Back. 689 00:30:16,760 --> 00:30:18,280 They look OK. 690 00:30:18,280 --> 00:30:23,400 What's the reason for, like, doing it on the lowest heat possible? 691 00:30:23,400 --> 00:30:25,320 Oh, yeah. Um... 692 00:30:28,680 --> 00:30:32,560 I've never done it like this, like, do it on the barbecue. 693 00:30:33,640 --> 00:30:34,960 I had them... 694 00:30:36,200 --> 00:30:38,280 Is the plan to scrape the flesh out? Yeah. 695 00:30:38,280 --> 00:30:40,640 Mate, go your hardest. OK. 696 00:30:40,640 --> 00:30:42,280 Mel just said one hour down. 697 00:30:43,840 --> 00:30:45,320 Is that olive oil, you reckon, or what? 698 00:30:47,120 --> 00:30:49,280 Yeah, I'm terrified. 699 00:30:49,280 --> 00:30:51,560 Nobody's really in control of the dish right now. 700 00:30:51,560 --> 00:30:52,880 Um... 701 00:30:53,760 --> 00:30:55,080 The clock is really ticking 702 00:30:55,080 --> 00:30:58,240 and I'm worried that the elements are going to get away from us. 703 00:30:59,600 --> 00:31:00,600 Um... 704 00:31:10,840 --> 00:31:13,200 Is the plan to scrape the flesh out? Yeah. 705 00:31:13,200 --> 00:31:15,040 Mate, go your hardest. 706 00:31:15,040 --> 00:31:17,360 OK. Mel just said one hour down. Thank you. 707 00:31:17,360 --> 00:31:19,320 ALI: Dulan was chargrilling all the eggplants 708 00:31:19,320 --> 00:31:21,000 to give them that kind of smoky flavour, 709 00:31:21,000 --> 00:31:22,200 but he's had the heat on low, 710 00:31:22,200 --> 00:31:24,480 so they're taking a really long time to get cooked. 711 00:31:25,800 --> 00:31:27,960 I'm cooking on the barbecue, so I normally close it 712 00:31:27,960 --> 00:31:30,520 so it really, you know, steams and cooks quicker. 713 00:31:30,520 --> 00:31:32,360 He's turned the heat up. 714 00:31:33,920 --> 00:31:35,400 It's becoming more and more obvious 715 00:31:35,400 --> 00:31:37,520 that things are slightly falling apart at the seams. 716 00:31:37,520 --> 00:31:39,560 It's not coming together. 717 00:31:39,560 --> 00:31:41,000 Should we start on the yoghurt? 718 00:31:42,000 --> 00:31:43,720 We need that puree. 719 00:31:43,720 --> 00:31:45,760 The elements are a little bit all over the place. 720 00:31:45,760 --> 00:31:47,120 It's obvious we need a leader 721 00:31:47,120 --> 00:31:49,160 and someone's going to have to step up. 722 00:31:49,160 --> 00:31:51,200 How are you going? Yeah. Going good. 723 00:31:51,200 --> 00:31:52,480 It's going to have to be me. 724 00:31:52,480 --> 00:31:54,160 I'll need to sear the lamb off. 725 00:31:54,160 --> 00:31:56,480 And then we need to get a test one in the oven for timing. 726 00:31:56,480 --> 00:31:57,520 Let me taste it. 727 00:31:57,520 --> 00:31:58,520 It's gonna taste raw, 728 00:31:58,520 --> 00:32:00,960 but, I mean, if we go, like, that far, it's going to go soft. See? 729 00:32:04,040 --> 00:32:06,160 Somewhere in between. Can you go somewhere in between? 730 00:32:06,160 --> 00:32:07,440 Alright. Done. 731 00:32:07,440 --> 00:32:09,720 That's chewy. That's plenty. 732 00:32:09,720 --> 00:32:10,840 Yeah. Let's do it then. 733 00:32:10,840 --> 00:32:12,240 I think the boys are quite pleased. 734 00:32:12,240 --> 00:32:14,000 I think they also agree we need a leader. 735 00:32:14,000 --> 00:32:15,680 OK, so we've prepped all the lamb 736 00:32:15,680 --> 00:32:18,040 and we're just getting ready to sear that off. 737 00:32:18,040 --> 00:32:19,960 And then we can put it on the tray and get the crust done. 738 00:32:19,960 --> 00:32:22,040 Matt's getting on to the chermoula. 739 00:32:22,040 --> 00:32:24,200 I'm going to get Dan to work on the crust in a minute as well. 740 00:32:24,200 --> 00:32:25,640 He's getting the yoghurt prepped. 741 00:32:25,640 --> 00:32:28,000 I feel like I'm here to go head to head with Julie Goodwin, 742 00:32:28,000 --> 00:32:30,200 and we're kind of like the mums of the group. 743 00:32:30,200 --> 00:32:31,400 Dan, what are you doing? 744 00:32:31,400 --> 00:32:33,880 I'm a bit bossy. Sorry. (LAUGHS) 745 00:32:35,360 --> 00:32:37,600 I'm a huge fan of MasterChef. 746 00:32:37,600 --> 00:32:40,040 My friends actually made me a mystery box 747 00:32:40,040 --> 00:32:41,640 for my birthday last year. 748 00:32:41,640 --> 00:32:44,640 I'm 52. I've got two beautiful daughters. 749 00:32:44,640 --> 00:32:46,320 It has taken me a long time to apply, 750 00:32:46,320 --> 00:32:48,240 but now my kids are a bit older 751 00:32:48,240 --> 00:32:52,000 I feel like I can be away from my family without too much guilt. 752 00:32:54,000 --> 00:32:55,960 Cooking has always been part of my life. 753 00:32:55,960 --> 00:33:00,520 I do find myself looking back to recipes from Scotland. 754 00:33:00,520 --> 00:33:03,360 It's a bit like falling in love with your best friend. 755 00:33:03,360 --> 00:33:04,640 It's been with you for a long time 756 00:33:04,640 --> 00:33:07,160 and you hadn't really realised how much you loved it. 757 00:33:08,480 --> 00:33:11,000 It's certainly more difficult as an older person 758 00:33:11,000 --> 00:33:13,240 to go back and try and rejoin the workforce 759 00:33:13,240 --> 00:33:16,360 having stepped out of the commercial design world to be a mother. 760 00:33:16,360 --> 00:33:17,680 But why not? 761 00:33:17,680 --> 00:33:20,200 If you have a passion, you can follow it at any age. 762 00:33:20,200 --> 00:33:23,240 I don't think it's ever too late to start another career. 763 00:33:23,240 --> 00:33:24,680 I put myself out there and step up. 764 00:33:24,680 --> 00:33:27,920 We need another eggplant element. Another one? 765 00:33:27,920 --> 00:33:29,640 Like a fried eggplant. 766 00:33:29,640 --> 00:33:33,440 Listen up, guys. It's time to motor. You've only got one hour to go. 767 00:33:33,440 --> 00:33:35,120 Come on, guys! Lift it! 768 00:33:40,360 --> 00:33:42,040 Oh, that's perfect, that one. Yeah. 769 00:33:44,000 --> 00:33:47,280 I'm going to start preparing the rice. Washing... You've got that. Alright, cool. 770 00:33:47,280 --> 00:33:50,280 (SINGS) # God, it looks beautiful. # 771 00:33:50,280 --> 00:33:53,040 I'm...almost done. 772 00:33:54,640 --> 00:33:58,960 So, John, are you happy with this? Oh, no. Actually flatten it. 773 00:33:58,960 --> 00:34:00,560 Yeah. Roll it fully, Alvin. 774 00:34:00,560 --> 00:34:03,480 Alright, team. Who's in charge? 775 00:34:03,480 --> 00:34:05,720 John. Johnny. Johnny. 776 00:34:05,720 --> 00:34:06,880 John. 777 00:34:06,880 --> 00:34:09,040 So, what we're doing today is a white chocolate mousse, 778 00:34:09,040 --> 00:34:11,560 raspberry coulis, which is in the centre of the mousse. 779 00:34:11,560 --> 00:34:14,400 So when people cut through it, you'll get the ooze. 780 00:34:14,400 --> 00:34:15,760 Got the meringue shards. 781 00:34:15,760 --> 00:34:17,760 And then we're finishing it off with a sable. 782 00:34:17,760 --> 00:34:21,000 So, hang on, the meringues are flavoured or not flavoured? 783 00:34:21,000 --> 00:34:23,640 Raspberry. Raspberry. OK. 784 00:34:23,640 --> 00:34:25,800 Seems to me the biggest flavour 785 00:34:25,800 --> 00:34:28,200 is possibly going to be the white chocolate mousse. 786 00:34:33,200 --> 00:34:37,600 Well, the raspberry is actually going to be a balancing act 787 00:34:37,600 --> 00:34:40,000 because the white chocolate can be quite sweet. 788 00:34:40,000 --> 00:34:43,120 You're gonna have to nail that centre... Yeah. 789 00:34:43,120 --> 00:34:45,040 ..in order for it to be a feature. Yeah. 790 00:34:47,880 --> 00:34:51,080 The coulis is actually going to have rosewater through it as well, 791 00:34:51,080 --> 00:34:53,360 so you get that sort of floral notes. 792 00:34:53,360 --> 00:34:54,520 Yeah. 793 00:34:56,480 --> 00:34:57,720 Wait, so is that the only way 794 00:34:57,720 --> 00:34:59,840 they're using the feature ingredient? I don't know. 795 00:34:59,840 --> 00:35:01,080 Um... 796 00:35:01,080 --> 00:35:03,640 There's a lot of feature discussion about raspberry over there. 797 00:35:03,640 --> 00:35:06,640 Raspberry friand, a raspberry gel 798 00:35:06,640 --> 00:35:10,760 that they're talking about blowing us out of the water with. OK. 799 00:35:15,000 --> 00:35:17,160 You guys chose raspberries. 800 00:35:17,160 --> 00:35:19,960 You are in danger, if you're not careful, 801 00:35:19,960 --> 00:35:22,600 of not featuring raspberry enough. Yeah. 802 00:35:22,600 --> 00:35:24,120 And you know what that means. 803 00:35:24,120 --> 00:35:27,200 That means that technically you would be beaten by four amateurs. 804 00:35:27,200 --> 00:35:30,160 We are really not sure how to take Jock. 805 00:35:30,160 --> 00:35:32,520 I don't want to add anymore. 806 00:35:32,520 --> 00:35:35,000 Like, I just think... I feel like it's enough. 807 00:35:35,000 --> 00:35:37,960 If he really means that we've completely missed the brief... 808 00:35:37,960 --> 00:35:39,680 Fresh raspberries. 809 00:35:39,680 --> 00:35:41,240 ..if we should be kind of panicking 810 00:35:41,240 --> 00:35:44,080 and trying to come up with a new element on this dish. 811 00:35:44,080 --> 00:35:45,600 For the mirror glaze, right, 812 00:35:45,600 --> 00:35:48,080 this should have a raspberry flavour coming through as anglaise... 813 00:35:48,080 --> 00:35:49,360 Yeah. That makes sense. 814 00:35:49,360 --> 00:35:51,280 To balance the sweetness of the glaze. 815 00:35:51,280 --> 00:35:52,560 Yeah. We'll do that. 816 00:35:52,560 --> 00:35:56,200 Our team leader, John, is actually a flight attendant, 817 00:35:56,200 --> 00:35:58,840 so imagine when the plane's going down 818 00:35:58,840 --> 00:36:02,360 his job is to make sure everyone's calm, and he's doing that. 819 00:36:02,360 --> 00:36:03,960 I think that glaze, 820 00:36:03,960 --> 00:36:08,240 we just need to highlight that raspberry flavour into there. 821 00:36:08,240 --> 00:36:11,320 And I think we'll be OK. Yeah. 822 00:36:11,320 --> 00:36:13,200 OK. Course versus course. 823 00:36:13,200 --> 00:36:16,080 Service is about to commence for entrees. 824 00:36:16,080 --> 00:36:18,480 What are we liking? Let's start with the Fans. 825 00:36:18,480 --> 00:36:20,680 With the entrees, it's solid. 826 00:36:20,680 --> 00:36:23,120 There's a puree going on with the Jerusalem artichokes, 827 00:36:23,120 --> 00:36:24,680 which is kind of cool. 828 00:36:24,680 --> 00:36:27,800 Great to see Harry drawing the flavour out of the skins. 829 00:36:27,800 --> 00:36:29,760 Jerusalem artichoke crisps. 830 00:36:29,760 --> 00:36:32,440 And then also some fried globe artichokes. 831 00:36:32,440 --> 00:36:34,920 Sounds pretty good. A lot of artichoke. 832 00:36:34,920 --> 00:36:36,560 That's exactly where we want them. 833 00:36:36,560 --> 00:36:39,600 For the Faves, it's like the total opposite dish. 834 00:36:39,600 --> 00:36:43,480 Raw tuna dish, they're folding like a yuzu emulsion. 835 00:36:43,480 --> 00:36:45,520 Their Jerusalem artichoke 836 00:36:45,520 --> 00:36:49,320 is only getting put on the dish by the way of chips. 837 00:36:49,320 --> 00:36:51,600 And that's it. Like a garnish. 838 00:36:51,600 --> 00:36:52,920 Like a bit of an afterthought. 839 00:36:52,920 --> 00:36:54,800 Mindy's sticking up for herself. 840 00:36:54,800 --> 00:36:58,400 I hope for her, though, that it feels featured. 841 00:36:58,400 --> 00:37:00,440 Then moving on to the eggplant mains. 842 00:37:00,440 --> 00:37:03,800 I mean, the Favourites have to have it in the bag. 843 00:37:03,800 --> 00:37:06,360 Well, Sashi's restaurants, it's this sort of Tamil one 844 00:37:06,360 --> 00:37:08,560 that just smells stunning. 845 00:37:08,560 --> 00:37:10,360 Sashi is just owning it. 846 00:37:10,360 --> 00:37:11,560 SASHI: Nice and crispy. 847 00:37:11,560 --> 00:37:16,240 However, on the other side of the fence, this famous eggplant puree. 848 00:37:16,240 --> 00:37:17,440 That is a bit chaotic. 849 00:37:17,440 --> 00:37:20,600 The only good thing, Ali pops her head up. 850 00:37:20,600 --> 00:37:21,800 I'm going to brush. 851 00:37:21,800 --> 00:37:23,920 I'm starting to brush the whole thing, then roll it in 852 00:37:23,920 --> 00:37:24,960 and then pass it to you. 853 00:37:24,960 --> 00:37:29,040 I think she's the perfect person to actually pull this dish together. 854 00:37:29,040 --> 00:37:30,880 She's a graphic designer, 855 00:37:30,880 --> 00:37:34,120 so her visual prowess in terms of composition. 856 00:37:34,120 --> 00:37:35,240 Here's hoping. 857 00:37:35,240 --> 00:37:37,120 On to raspberries and dessert. 858 00:37:37,120 --> 00:37:38,880 The Faves. 859 00:37:38,880 --> 00:37:41,720 The only part where they're featuring raspberry 860 00:37:41,720 --> 00:37:45,600 is in a little centre in the white chocolate mousse mould. 861 00:37:45,600 --> 00:37:47,520 Watered it down with rosewater. 862 00:37:47,520 --> 00:37:48,960 They're smart. 863 00:37:48,960 --> 00:37:51,360 There's four incredible players on that team 864 00:37:51,360 --> 00:37:54,840 who are now going to be overcharging the raspberry, hopefully. 865 00:37:54,840 --> 00:38:00,600 I reckon the dessert team on team Fans are working so seamlessly. 866 00:38:00,600 --> 00:38:02,960 They're bringing the raspberry. 867 00:38:02,960 --> 00:38:06,200 So, I was the one, "This is a walk in the park for the Favourites." 868 00:38:06,200 --> 00:38:07,920 Yeah. I don't know anymore. 869 00:38:07,920 --> 00:38:10,360 Yeah. It could be an upset. Could be an upset. There could be. 870 00:38:16,080 --> 00:38:18,800 Ooh. Look at that. 871 00:38:20,320 --> 00:38:21,640 The diners are here. 872 00:38:23,600 --> 00:38:24,960 Wow. 873 00:38:24,960 --> 00:38:27,200 So, we're going to be down to the last second. 874 00:38:27,200 --> 00:38:29,600 The pressure is on. 875 00:38:29,600 --> 00:38:31,480 Ooh. 876 00:38:33,480 --> 00:38:36,520 Fans, Favourites, the time has come. 877 00:38:36,520 --> 00:38:39,360 Your diners have arrived. 15 minutes till service. 878 00:38:39,360 --> 00:38:41,280 JOCK AND ANDY: Yay! 879 00:38:43,400 --> 00:38:45,440 Oh, my God. 880 00:38:45,440 --> 00:38:47,200 It's real. (LAUGHS) 881 00:38:49,280 --> 00:38:52,560 Three kilos? Three kilos. Beautiful. Well done. 882 00:38:52,560 --> 00:38:55,080 For the entree, the Jerusalem artichoke chips 883 00:38:55,080 --> 00:38:56,280 have fried off beautifully. 884 00:38:56,280 --> 00:38:57,880 The artichoke is so yummy. 885 00:38:57,880 --> 00:38:59,840 They taste artichokey. 886 00:38:59,840 --> 00:39:01,360 Plating one up. 887 00:39:01,360 --> 00:39:04,880 But we haven't actually done a full test plate. 888 00:39:04,880 --> 00:39:07,360 That looks sexy. Food can be sexy. 889 00:39:07,360 --> 00:39:10,200 It doesn't need to be just funky. Sexy. Sexy is the key. 890 00:39:10,200 --> 00:39:12,960 Balancing this dish is going to be key. 891 00:39:12,960 --> 00:39:15,440 Too salty? No. 892 00:39:15,440 --> 00:39:17,120 I'm getting worried about soul. 893 00:39:17,120 --> 00:39:18,800 I'm not getting the acidity. 894 00:39:18,800 --> 00:39:21,440 We definitely need to boost, like, the finger lime. 895 00:39:23,160 --> 00:39:25,840 Just with a touch more of acidity, it's perfect. 896 00:39:25,840 --> 00:39:26,960 Yeah. 897 00:39:26,960 --> 00:39:28,520 Can I be honest? 898 00:39:31,240 --> 00:39:33,600 Like, I can't taste the artichoke in there. 899 00:39:38,480 --> 00:39:40,840 I'm left with the artichoke. 900 00:39:40,840 --> 00:39:42,440 I get the artichoke. 901 00:39:42,440 --> 00:39:46,000 Yeah, I'm kind of left with it. Yeah. 902 00:39:46,000 --> 00:39:47,960 The others can taste the Jerusalem artichoke 903 00:39:47,960 --> 00:39:51,000 and I'm like, "Oh my gosh, what's wrong with me?" 904 00:39:51,000 --> 00:39:53,000 Like what? What? What? 905 00:39:53,000 --> 00:39:54,720 I can't taste it. 906 00:39:54,720 --> 00:39:56,440 You've got to remember, portion wise, 907 00:39:56,440 --> 00:39:58,800 we're definitely going more heavy on the artichoke. 908 00:39:58,800 --> 00:40:04,160 Do I go along with the team or do I go against the three of them? 909 00:40:06,240 --> 00:40:07,680 I'm confused. 910 00:40:19,720 --> 00:40:21,440 We're getting really close to service, 911 00:40:21,440 --> 00:40:24,600 and we have to balance this Jerusalem artichoke entree. 912 00:40:24,600 --> 00:40:26,520 Can I be honest? 913 00:40:26,520 --> 00:40:28,840 I can't... Like, I can't taste the artichoke in there. 914 00:40:31,160 --> 00:40:32,520 I get the artichoke. 915 00:40:33,840 --> 00:40:36,240 Yeah. I'm kind of left with it. Yeah. 916 00:40:37,680 --> 00:40:40,800 It's like having my mum's food 917 00:40:40,800 --> 00:40:42,600 and then saying, 918 00:40:42,600 --> 00:40:47,920 "I don't think that you've seasoned it properly." 919 00:40:47,920 --> 00:40:50,520 But I'm from last season. 920 00:40:50,520 --> 00:40:52,680 I haven't had too much time out of the comp. 921 00:40:52,680 --> 00:40:56,440 These three, who have worked out in the industry for years and years. 922 00:40:56,440 --> 00:40:59,080 No way am I going to tell them what to do. 923 00:41:00,160 --> 00:41:04,920 But my gut is telling me we have to feature Jerusalem artichoke. 924 00:41:04,920 --> 00:41:07,120 I'm just going to go rogue. 925 00:41:07,120 --> 00:41:08,960 I'm just not going to tell anyone. 926 00:41:08,960 --> 00:41:12,200 I'm going to go into the pantry, let's see what's there. 927 00:41:13,200 --> 00:41:17,040 Alright. Entree teams, listen up. You've only got 10 minutes to go. 928 00:41:17,040 --> 00:41:18,160 Come on. 929 00:41:21,480 --> 00:41:24,640 I'm getting nervous. The diners, we've got to feed them all. 930 00:41:24,640 --> 00:41:26,080 Happy, happy, happy? 931 00:41:26,080 --> 00:41:28,080 I'm happy. I'm very happy. Yeah. I reckon it's good. 932 00:41:28,080 --> 00:41:31,160 But Harry's really taking full control. 933 00:41:31,160 --> 00:41:33,520 Alright. Let's get that green oil ready. 934 00:41:33,520 --> 00:41:35,600 The dish is a Jerusalem artichoke puree 935 00:41:35,600 --> 00:41:39,360 packed with creamy flavour from goat's cheese 936 00:41:39,360 --> 00:41:41,920 with a hard, charred globe artichoke. 937 00:41:41,920 --> 00:41:43,920 We've got Jenn working on two oils. 938 00:41:43,920 --> 00:41:45,840 I just want to add a little bit of sweetness. 939 00:41:45,840 --> 00:41:47,120 Chris is a workhorse. 940 00:41:47,120 --> 00:41:50,120 He's making the really crispy Jerusalem artichoke chips. 941 00:41:50,120 --> 00:41:52,120 I'm just, like, testing out some seasoning now, 942 00:41:52,120 --> 00:41:54,160 which is just going to be sumac and salt, 943 00:41:54,160 --> 00:41:56,520 salt and vinegar kind of vibe because sumac's quite citrusy. 944 00:41:58,560 --> 00:42:00,360 The judges have expressed their concerns 945 00:42:00,360 --> 00:42:02,640 about artichoke on artichoke. 946 00:42:02,640 --> 00:42:03,960 Can we plate one? 947 00:42:03,960 --> 00:42:05,680 We decide to run a little test plate. 948 00:42:08,080 --> 00:42:10,040 I think we need one more thing to have contrast 949 00:42:10,040 --> 00:42:11,720 between the artichoke layers. 950 00:42:11,720 --> 00:42:13,440 We're actually missing something green. 951 00:42:13,440 --> 00:42:14,800 Yeah. I'll get some. 952 00:42:14,800 --> 00:42:16,080 I'll get some asparagus on the boil. 953 00:42:16,080 --> 00:42:18,560 OK. You have five minutes till service begins. 954 00:42:18,560 --> 00:42:21,000 So, get yourself together 'cause it's about to get real. 955 00:42:21,000 --> 00:42:22,120 It's time. 956 00:42:22,960 --> 00:42:24,600 This asparagus has got to be quick. 957 00:42:28,800 --> 00:42:30,520 We could get organised. 958 00:42:30,520 --> 00:42:32,520 Like, taste both of these. 959 00:42:32,520 --> 00:42:34,600 I think we... Like... 960 00:42:34,600 --> 00:42:36,240 MINOLI: I found something in the pantry 961 00:42:36,240 --> 00:42:39,000 to bring out the sweetness of the Jerusalem artichoke. 962 00:42:39,000 --> 00:42:43,480 I'm just going to try a tiny bit of mirin to see... 963 00:42:43,480 --> 00:42:45,320 It might not work, but whatever. 964 00:42:45,320 --> 00:42:49,600 We've got yuzu in the emulsion kind of going down, 965 00:42:49,600 --> 00:42:51,800 you know, Japanesey flavours. 966 00:42:53,240 --> 00:42:56,400 How sweet is that? OK. 967 00:42:56,400 --> 00:42:58,520 I make this emulsion with a little bit of mirin. 968 00:43:01,400 --> 00:43:03,600 Maybe a little bit less, mirin, but I think... 969 00:43:03,600 --> 00:43:05,520 I don't know. I think you're right. I think you're right. 970 00:43:05,520 --> 00:43:06,520 I think you're right. 971 00:43:06,520 --> 00:43:08,680 The mirin's sweetness 972 00:43:08,680 --> 00:43:11,120 that can bring out the sweetness of the Jerusalem artichoke. 973 00:43:11,120 --> 00:43:13,680 That's going to work. We need to get more mirin into this. 974 00:43:13,680 --> 00:43:15,400 Now that it's all developing, 975 00:43:15,400 --> 00:43:17,520 you've got a lot of that citrus is coming out. 976 00:43:20,640 --> 00:43:24,960 Whoa! I was not expecting that response from Mindy. 977 00:43:24,960 --> 00:43:26,880 Team work, I love it. 978 00:43:30,360 --> 00:43:33,760 I'm definitely left with artichoke, like, in the middle of my palate. 979 00:43:33,760 --> 00:43:35,320 I'm so glad I spoke up. 980 00:43:35,320 --> 00:43:38,920 I'm really happy that you, like, you don't mind speaking up. 981 00:43:38,920 --> 00:43:41,400 Mindy is a fantastic leader. 982 00:43:41,400 --> 00:43:44,960 You're a rock star, girlfriend. Oh, yes! 983 00:43:44,960 --> 00:43:47,440 She cares about her staff in the kitchen. 984 00:43:47,440 --> 00:43:49,600 And ultimately, this is a job 985 00:43:49,600 --> 00:43:53,120 that she wants everyone to work together as a team on. 986 00:43:53,120 --> 00:43:55,280 OK, chips, I'm just going to put onto the table. 987 00:43:55,280 --> 00:43:56,760 You look really organised, eh? 988 00:43:58,920 --> 00:44:01,520 I try to be organised. 989 00:44:01,520 --> 00:44:03,120 I do, too. 990 00:44:03,120 --> 00:44:04,320 It just never worked out. 991 00:44:04,320 --> 00:44:05,960 (BOTH LAUGH) 992 00:44:05,960 --> 00:44:08,280 We're going to set up a little process line, one by one, 993 00:44:08,280 --> 00:44:09,920 because consistency is key. 994 00:44:09,920 --> 00:44:11,360 Ice-cream scoop. 995 00:44:11,360 --> 00:44:14,360 Scoop it up out of the bowl, it's on to you, mate. Yep. 996 00:44:14,360 --> 00:44:15,720 Tuna's in, looking good. 997 00:44:15,720 --> 00:44:17,160 Dressing. Dressing. Yeah? 998 00:44:17,160 --> 00:44:18,960 You realise everything that you've learned 999 00:44:18,960 --> 00:44:19,960 in the last 10 years. 1000 00:44:19,960 --> 00:44:21,360 You know, if I was back in my season, 1001 00:44:21,360 --> 00:44:23,640 it would have been chaos in this team challenge. 1002 00:44:23,640 --> 00:44:25,800 We've come in, we're cool, calm, collected. 1003 00:44:25,800 --> 00:44:26,880 We're dressing. 1004 00:44:26,880 --> 00:44:28,800 We're getting those flavours all happening now, 1005 00:44:28,800 --> 00:44:30,280 which is really great. 1006 00:44:30,280 --> 00:44:32,600 And I think it's really going to wow their palates. 1007 00:44:32,600 --> 00:44:34,520 I mean, that is just spot on now. Yeah. 1008 00:44:34,520 --> 00:44:36,240 It's spot on, which is great. 1009 00:44:36,240 --> 00:44:37,880 Righto, everyone. 1010 00:44:37,880 --> 00:44:39,400 Service starts in 10... 1011 00:44:39,400 --> 00:44:41,520 JUDGES AND DINERS: Nine, eight, 1012 00:44:41,520 --> 00:44:43,320 seven, six, 1013 00:44:43,320 --> 00:44:44,760 five, 1014 00:44:44,760 --> 00:44:48,480 four, three, two, one. 1015 00:44:48,480 --> 00:44:49,760 That's it! 1016 00:44:51,800 --> 00:44:54,960 Let's go! 1017 00:44:55,720 --> 00:44:57,640 Here we go. Asparagus. 1018 00:44:57,640 --> 00:44:59,200 This is crazy. 1019 00:44:59,200 --> 00:45:01,680 Alright. Did you want me to follow with the oil? 1020 00:45:01,680 --> 00:45:04,680 Max has just finished the asparagus and we're plating up. 1021 00:45:04,680 --> 00:45:06,520 Oh, my God, it's crazy. 1022 00:45:06,520 --> 00:45:08,120 I just don't know if it's going to work. 1023 00:45:08,120 --> 00:45:11,040 Otherwise, it might be too heavy on the artichoke. 1024 00:45:11,040 --> 00:45:12,320 I'm just trusting him. 1025 00:45:13,440 --> 00:45:15,880 The pressure is so real. 1026 00:45:15,880 --> 00:45:17,400 Service. Service. 1027 00:45:17,400 --> 00:45:18,480 Service, please! Service. 1028 00:45:18,480 --> 00:45:21,440 If everything doesn't marry up together 1029 00:45:21,440 --> 00:45:23,800 and this crazy idea that I've put forward 1030 00:45:23,800 --> 00:45:26,080 to three people to do this ingredient, 1031 00:45:26,080 --> 00:45:28,520 I could be throwing my team into an elimination challenge. 1032 00:45:29,680 --> 00:45:31,480 OK, well, we walked into this 1033 00:45:31,480 --> 00:45:34,480 thinking that it was all going to be about the Favourites, 1034 00:45:34,480 --> 00:45:38,120 but the Fans have really brought their A-game to this. 1035 00:45:38,120 --> 00:45:41,040 They're really knuckling down on hitting the brief. Yeah. 1036 00:45:41,040 --> 00:45:43,000 And the stakes are massive, you know? 1037 00:45:43,000 --> 00:45:45,200 This is the first service challenge, you know. 1038 00:45:45,200 --> 00:45:49,000 And this should be a walk in the park for the Favourites. It should be. 1039 00:45:49,000 --> 00:45:50,840 Service, please. Thank you. 1040 00:45:51,880 --> 00:45:53,160 Thank you. 1041 00:45:59,920 --> 00:46:01,080 Thank you. 1042 00:46:01,080 --> 00:46:03,080 Wow. Thank you. 1043 00:46:03,080 --> 00:46:06,040 OK, so entree from the Fans team. 1044 00:46:06,040 --> 00:46:10,840 Jerusalem artichoke puree, roasted globe artichokes, asparagus, 1045 00:46:10,840 --> 00:46:12,880 Jerusalem artichoke chips, 1046 00:46:12,880 --> 00:46:16,320 the za'atar oil and cumin chilli oil. 1047 00:46:16,320 --> 00:46:17,600 I think it looks nice 1048 00:46:17,600 --> 00:46:20,800 for their first dish in their first-ever service challenge. 1049 00:46:20,800 --> 00:46:23,640 Yeah. I mean, consistent presentation. 1050 00:46:23,640 --> 00:46:26,520 Can I also just mention how good it smells? 1051 00:46:26,520 --> 00:46:27,680 Yeah. Mmm. 1052 00:46:27,680 --> 00:46:29,360 Let's get into it. I'm going in. 1053 00:46:55,120 --> 00:46:58,440 The Jerusalem artichoke puree is beautiful, it's silky, 1054 00:46:58,440 --> 00:47:00,680 getting the flavour out of the skins is gorgeous. 1055 00:47:00,680 --> 00:47:03,400 And putting the goat's cheese in there - genius move. 1056 00:47:03,400 --> 00:47:07,040 You've got that puree, which is silky, but it's also not too heavy. 1057 00:47:07,040 --> 00:47:08,160 Yeah. 1058 00:47:08,160 --> 00:47:11,880 The globe artichoke, roasted, delicious flavour, perfectly cooked. 1059 00:47:11,880 --> 00:47:14,280 I love the little addition of asparagus. 1060 00:47:14,280 --> 00:47:15,560 That fresh greenness 1061 00:47:15,560 --> 00:47:18,720 actually balances out the earthiness of both the other artichokes. 1062 00:47:18,720 --> 00:47:19,880 Yeah. 1063 00:47:19,880 --> 00:47:22,280 There's a lot of contrast going on from fried chips 1064 00:47:22,280 --> 00:47:24,880 through to super tender, verdant green, 1065 00:47:24,880 --> 00:47:30,040 right down to that fizzy dusting of sugary sumac on the top of the chips. 1066 00:47:30,040 --> 00:47:31,840 Everything fits. 1067 00:47:31,840 --> 00:47:33,120 I could not agree more. 1068 00:47:33,120 --> 00:47:36,040 And then the oils, they just play off each other. 1069 00:47:36,040 --> 00:47:38,600 At not one point was I like, "Whoa, this is so heavy," 1070 00:47:38,600 --> 00:47:40,800 and that was the one thing that I was worried about 1071 00:47:40,800 --> 00:47:43,160 with Jerusalem artichoke on Jerusalem artichoke 1072 00:47:43,160 --> 00:47:44,320 on Jerusalem artichoke. 1073 00:47:44,320 --> 00:47:47,800 And I think it's a really, really smart dish. Yeah. 1074 00:47:47,800 --> 00:47:50,560 The cooking of everything for this first service challenge 1075 00:47:50,560 --> 00:47:52,240 with 40 plates going out... 1076 00:47:52,240 --> 00:47:53,760 Yeah. 1077 00:47:53,760 --> 00:47:55,360 ..it doesn't get much better. Yeah. 1078 00:47:55,360 --> 00:47:57,400 And that's Harry leading that. 1079 00:47:57,400 --> 00:47:59,760 We know there was some potential issues 1080 00:47:59,760 --> 00:48:01,960 on the other side of the fence, 1081 00:48:01,960 --> 00:48:04,680 so this may well cause an upset in the first course. 1082 00:48:18,600 --> 00:48:22,880 Yes, I love this. Look at this pretty, beautiful little dish. 1083 00:48:22,880 --> 00:48:25,120 MINOLI: Mindy is a boss in the kitchen. 1084 00:48:25,120 --> 00:48:27,280 Service. Thank you, mate. 1085 00:48:27,280 --> 00:48:31,680 I have never run a service as smoothly as she has run this. 1086 00:48:31,680 --> 00:48:34,520 Minoli, you've got the hands of a bloody chef, babe. 1087 00:48:34,520 --> 00:48:37,240 You've got the eyes, the touch and the palate. 1088 00:48:37,240 --> 00:48:39,760 Our dish, it's got the new emulsion, 1089 00:48:39,760 --> 00:48:43,000 but we're still only featuring Jerusalem artichoke 1090 00:48:43,000 --> 00:48:44,520 as chips on the top. 1091 00:48:44,520 --> 00:48:45,920 Service. 1092 00:48:45,920 --> 00:48:48,000 I don't know if that's enough today. 1093 00:48:49,040 --> 00:48:51,360 I just want to crush the Fans. 1094 00:48:51,360 --> 00:48:54,720 You know, I love them, but I just want to crush them. 1095 00:48:57,680 --> 00:48:59,120 Thank you. 1096 00:49:01,040 --> 00:49:02,040 Wow. 1097 00:49:03,120 --> 00:49:05,480 From the Favourites, an entree of tuna tartare 1098 00:49:05,480 --> 00:49:09,840 with Jerusalem artichoke chips, finger lime and citrus emulsion. 1099 00:49:11,160 --> 00:49:13,720 There's one way to know that Jerusalem artichoke's there. 1100 00:49:17,400 --> 00:49:18,600 Pour it all on top. 1101 00:49:41,120 --> 00:49:42,840 If I blindfolded you 1102 00:49:42,840 --> 00:49:47,240 and put some of that with the artichoke in your mouth together, 1103 00:49:47,240 --> 00:49:49,080 would you be able to tell it's artichoke? 1104 00:49:51,320 --> 00:49:53,800 At the end, with the sweetness, but that's it. 1105 00:49:53,800 --> 00:49:54,800 Yeah. 1106 00:49:54,800 --> 00:49:56,720 There you go, Minoli. 1107 00:49:59,760 --> 00:50:01,560 It was a very interesting one. 1108 00:50:01,560 --> 00:50:03,400 Very, very interesting one. 1109 00:50:03,400 --> 00:50:07,040 I think the mix, the tuna mix itself, is nice. 1110 00:50:07,040 --> 00:50:09,440 You get a slight hint of tuna, 1111 00:50:09,440 --> 00:50:12,040 just a tad of yuzu through that emulsion. 1112 00:50:13,160 --> 00:50:15,400 Nice pops of finger lime. 1113 00:50:15,400 --> 00:50:19,360 You don't get artichoke until right at the end. Yeah. 1114 00:50:19,360 --> 00:50:21,000 Perfect on paper. 1115 00:50:21,000 --> 00:50:24,440 I mean, the tuna, amazing piece of produce. 1116 00:50:24,440 --> 00:50:27,840 At the same time, I found that snowfall of artichoke chips 1117 00:50:27,840 --> 00:50:31,040 was reasonably underwhelming for me. 1118 00:50:32,400 --> 00:50:34,240 The idea behind the dish was pretty solid. 1119 00:50:34,240 --> 00:50:36,640 I just feel they've missed the mark on the artichoke. 1120 00:50:38,680 --> 00:50:40,920 Service. 1121 00:50:40,920 --> 00:50:43,080 Fans or Favourites on three for the entree. 1122 00:50:43,080 --> 00:50:44,400 One, two, three. 1123 00:50:44,400 --> 00:50:45,400 MEL AND ANDY: Fans. 1124 00:50:46,440 --> 00:50:47,880 Fans. 1125 00:50:47,880 --> 00:50:49,760 (BOTH LAUGH) 1126 00:50:49,760 --> 00:50:50,760 Seamless. 1127 00:50:50,760 --> 00:50:52,320 This one? 1128 00:50:52,320 --> 00:50:53,480 Oh, that looks beautiful, guys. 1129 00:50:53,480 --> 00:50:54,600 Service! 1130 00:50:54,600 --> 00:50:56,040 Please. 1131 00:50:56,040 --> 00:50:58,320 Oh, we did it. We did it. 1132 00:50:58,320 --> 00:51:01,040 Alright. This is it. 1133 00:51:01,040 --> 00:51:02,040 Service. 1134 00:51:03,520 --> 00:51:05,800 Oh, my God. 1135 00:51:05,800 --> 00:51:08,000 Well done, guys. Thanks very much. 1136 00:51:19,240 --> 00:51:21,800 Why has the oven changed? We need to... 1137 00:51:21,800 --> 00:51:23,840 We've got lamb going in, babe. Oh, sorry. 1138 00:51:23,840 --> 00:51:25,920 It'll just be eight minutes. 1139 00:51:25,920 --> 00:51:28,640 The stress is ramping up close to the time. 1140 00:51:28,640 --> 00:51:30,960 Obviously, our lamb has to get to temperature. 1141 00:51:30,960 --> 00:51:33,120 We've got to let it time to rest. 1142 00:51:33,120 --> 00:51:34,680 The chermoula is done. 1143 00:51:34,680 --> 00:51:37,640 We have our eggplant through our yoghurt sauce. 1144 00:51:37,640 --> 00:51:39,080 I think it's nice. 1145 00:51:39,080 --> 00:51:42,520 Daniel and Dulan are still working on the smoky eggplant puree. 1146 00:51:42,520 --> 00:51:46,640 I'm just panko crumbing some eggplant chips basically to fry up. 1147 00:51:46,640 --> 00:51:49,240 You can't say we're not hitting the brief for eggplant feature. 1148 00:51:50,800 --> 00:51:52,440 We're up against Sashi. 1149 00:51:52,440 --> 00:51:54,440 Obviously, is extremely intimidating, 1150 00:51:54,440 --> 00:51:56,760 but there's a chance to cook for immunity tomorrow, 1151 00:51:56,760 --> 00:51:58,280 safe from the first elimination, 1152 00:51:58,280 --> 00:52:01,200 which is everyone's goal, not to be eliminated first. 1153 00:52:01,200 --> 00:52:03,520 We're going to bring the flavour, bring the punch. It's a lot going on. 1154 00:52:06,400 --> 00:52:10,360 So, you will be on the fryer. Yep. 1155 00:52:10,360 --> 00:52:12,120 Julie will be on the curries. Yep. 1156 00:52:12,120 --> 00:52:14,760 I will leave Tony to finish the dish 1157 00:52:14,760 --> 00:52:17,640 and we will be dishing out four at a time. 1158 00:52:17,640 --> 00:52:20,400 Our team is making a beautiful coconut curry 1159 00:52:20,400 --> 00:52:22,720 with deep-fried eggplant. 1160 00:52:22,720 --> 00:52:25,000 Just in a really good zone. 1161 00:52:25,000 --> 00:52:27,160 Well into the garnishes that I need to do. 1162 00:52:27,160 --> 00:52:28,280 I've done the chutney. 1163 00:52:28,280 --> 00:52:30,280 Is that a freezer? In the freezer, Jules. 1164 00:52:31,520 --> 00:52:33,720 We're just working it out again. 1165 00:52:33,720 --> 00:52:35,680 We're just... Put this knife down. 1166 00:52:35,680 --> 00:52:37,440 We're just working it out. 1167 00:52:37,440 --> 00:52:38,680 (BOTH LAUGH) 1168 00:52:38,680 --> 00:52:41,000 We would have had yoghurt coriander sorbet. 1169 00:52:41,000 --> 00:52:42,720 Nothing bloody changes. 1170 00:52:42,720 --> 00:52:46,560 Being back in the MasterChef kitchen, doing a team challenge, 1171 00:52:46,560 --> 00:52:49,200 it just brings back so many memories. 1172 00:52:49,200 --> 00:52:53,120 Come on! Support the red team! Two for the price of one. 1173 00:52:53,120 --> 00:52:55,680 Always enormously stressful. 1174 00:52:55,680 --> 00:52:57,600 Can you plate up? No, I have no idea. 1175 00:52:57,600 --> 00:53:00,720 It seems very different this time around. A lot calmer. 1176 00:53:00,720 --> 00:53:03,880 $5 - you get two cheesy balls. Come on! 1177 00:53:03,880 --> 00:53:05,640 Come on! 1178 00:53:06,760 --> 00:53:08,640 Basically, our salted eggplant 1179 00:53:08,640 --> 00:53:11,120 just needs to be wrung out and deep-fried. 1180 00:53:11,120 --> 00:53:12,960 We need to finish off the rice... 1181 00:53:12,960 --> 00:53:16,520 Donny, splash some ghee on top of it. 1182 00:53:16,520 --> 00:53:18,200 We need more ghee on it. 1183 00:53:18,200 --> 00:53:21,680 We've put our faith in Sashi and hoping he's able to do it well. 1184 00:53:21,680 --> 00:53:23,880 Sashi. Yes, sir. 1185 00:53:23,880 --> 00:53:25,560 The sauce is ready. Eggplants? 1186 00:53:25,560 --> 00:53:27,880 Eggplant. Donny is going to be on the eggplant. 1187 00:53:27,880 --> 00:53:30,560 All the condiments are ready. Curry leaves are ready. 1188 00:53:30,560 --> 00:53:31,920 Shallots are fried. 1189 00:53:33,040 --> 00:53:34,240 It's not as punchy as I remember it. 1190 00:53:35,720 --> 00:53:36,720 OK. 1191 00:53:36,720 --> 00:53:39,200 I remember it having more... 1192 00:53:39,200 --> 00:53:42,280 like, a little... Like, not a...not an uppercut, 1193 00:53:42,280 --> 00:53:43,640 but like a little... 1194 00:53:43,640 --> 00:53:44,720 You know what I mean? 1195 00:53:44,720 --> 00:53:47,560 Like a little bit punch. Is it missing something? 1196 00:53:51,360 --> 00:53:54,440 I remember this dish made me pay attention. 1197 00:54:09,040 --> 00:54:10,880 It's not as punchy as I remember it. 1198 00:54:10,880 --> 00:54:12,760 Is it missing something? 1199 00:54:14,800 --> 00:54:16,960 The coriander chutney is a bit of acid 1200 00:54:16,960 --> 00:54:18,840 and a bit of green chilli. 1201 00:54:18,840 --> 00:54:22,160 The coriander chutney would have to be super amped for that to happen. 1202 00:54:22,160 --> 00:54:24,760 But yeah. I'm sure you will get it. 1203 00:54:24,760 --> 00:54:27,360 It will all come together. I trust you. 1204 00:54:27,360 --> 00:54:31,160 My kathirikai dish is one of our top sellers in the restaurant. 1205 00:54:31,160 --> 00:54:33,520 The coriander chutney is what makes the difference. 1206 00:54:33,520 --> 00:54:35,800 I think a little bit of lime might just bring it together. 1207 00:54:35,800 --> 00:54:37,280 Yeah, maybe. 1208 00:54:37,280 --> 00:54:39,000 SASHI: I want to prove to the judges 1209 00:54:39,000 --> 00:54:43,760 that my passion and my drive is still there and I'm still worthy. 1210 00:54:43,760 --> 00:54:47,440 I just add a little bit of citrus, so just amp up a bit. 1211 00:54:47,440 --> 00:54:49,720 But other than that, I'm not changing anything else. 1212 00:54:49,720 --> 00:54:53,440 I believe in my dish. I know the balance. I know the flavour. 1213 00:54:53,440 --> 00:54:56,000 Should be alright. Fingers crossed. 1214 00:54:56,000 --> 00:54:58,400 And I'm going to start preparing for the service. 1215 00:54:58,400 --> 00:54:59,960 I'm going to be at the sauce end. 1216 00:54:59,960 --> 00:55:03,360 You can be at the fine dining looking in. You zhuj. I'll splat. 1217 00:55:03,360 --> 00:55:05,200 Alright, team. Let's go. 1218 00:55:07,280 --> 00:55:09,680 So, every time, five bowls. 1219 00:55:09,680 --> 00:55:11,800 No-one's had a cry yet, which is good. 1220 00:55:11,800 --> 00:55:14,080 (BOTH LAUGH) 1221 00:55:14,080 --> 00:55:17,760 I'm loving it. I'm loving it. Like, it is very stressful at the moment. 1222 00:55:17,760 --> 00:55:22,280 We were getting closer to service, we got the lamb, we got the puree, 1223 00:55:22,280 --> 00:55:24,760 the yoghurt and the chermoula 1224 00:55:24,760 --> 00:55:29,160 and the third eggplant element, eggplant chip. 1225 00:55:29,160 --> 00:55:31,480 I'm just passing the puree. 1226 00:55:31,480 --> 00:55:33,200 Just get it a bit more finer. 1227 00:55:33,200 --> 00:55:35,840 So, I didn't want the spices on the lamb 1228 00:55:35,840 --> 00:55:38,360 to clash with the spices on the eggplant. 1229 00:55:38,360 --> 00:55:44,520 So, it's not a baba ganoush, it's a "smoky eggplant puree". 1230 00:55:44,520 --> 00:55:47,880 The puree is ready. Yeah. 1231 00:55:47,880 --> 00:55:49,840 Got another one of those trays done. 1232 00:55:49,840 --> 00:55:51,520 And can you take that to service? 1233 00:55:51,520 --> 00:55:56,360 I'm really glad that Ali stepped up and took the leadership role. 1234 00:55:56,360 --> 00:55:58,160 Just chop-chop. 1235 00:56:00,000 --> 00:56:02,760 Is that how it's going to look? No. We were trying to refine it. 1236 00:56:02,760 --> 00:56:05,440 It's...it's...it's chunky. It's a bit over the place at the moment. 1237 00:56:05,440 --> 00:56:07,680 We need to refine it. It's not coming together. 1238 00:56:07,680 --> 00:56:09,800 I need to just have another crack. 1239 00:56:09,800 --> 00:56:11,800 Remember, you guys have got to think about 1240 00:56:11,800 --> 00:56:13,920 how quick it's going to be for service. 1241 00:56:13,920 --> 00:56:15,360 This is one plate out of 40. 1242 00:56:15,360 --> 00:56:18,920 So, it's got to be speedy. And are things going to be hot? 1243 00:56:18,920 --> 00:56:21,760 Andy's there, saying, "Come on, you need to be ready." 1244 00:56:21,760 --> 00:56:23,160 What are we going to do? 1245 00:56:23,160 --> 00:56:24,400 We're going to have plate this up 1246 00:56:24,400 --> 00:56:26,160 and I'm going to have to do it on the pass. 1247 00:56:26,160 --> 00:56:28,560 No, no, no. Just I need it this way round. 1248 00:56:28,560 --> 00:56:30,120 Come on. Get one on. 1249 00:56:30,120 --> 00:56:31,920 Coming from my career as a designer, 1250 00:56:31,920 --> 00:56:34,760 I know that odd numbers work better than even numbers. 1251 00:56:34,760 --> 00:56:37,760 So I cut the lamb into three, put a little bit of chermoula on. 1252 00:56:37,760 --> 00:56:41,200 I kind of popped on the pomegranate, put the yoghurt to the side. 1253 00:56:41,200 --> 00:56:43,440 The chip over the top. Some leaves on the top. 1254 00:56:43,440 --> 00:56:45,160 Done. Copy that. 1255 00:56:46,360 --> 00:56:48,440 OK. Let's get on it. Alright. Let's follow. 1256 00:56:48,440 --> 00:56:50,040 Let's go. Let's go. 1257 00:56:50,840 --> 00:56:52,000 Yeah. 1258 00:56:52,000 --> 00:56:55,880 Just be mindful of the gravy. You need to do 24 plates with that. 1259 00:56:55,880 --> 00:56:58,160 There's a lot of elements in this dish 1260 00:56:58,160 --> 00:57:00,680 and everything complements each other. 1261 00:57:02,040 --> 00:57:05,440 The curry, the eggplant, the coriander chutney, 1262 00:57:05,440 --> 00:57:09,040 the crunch element, the aromats, the rice. 1263 00:57:09,040 --> 00:57:12,040 Thanks. Happy with that? Yeah. Perfect. 1264 00:57:12,040 --> 00:57:14,800 It's like family coming together. 1265 00:57:14,800 --> 00:57:16,200 Service! 1266 00:57:17,520 --> 00:57:20,160 Compared to my first service challenge... 1267 00:57:20,160 --> 00:57:21,720 Sashi... 1268 00:57:21,720 --> 00:57:23,400 ..everyone's a little bit confused. 1269 00:57:23,400 --> 00:57:25,760 No-one seems to know what's going on with that kind of pace. 1270 00:57:26,800 --> 00:57:29,520 Looking at the Fans reminds me of me, 1271 00:57:29,520 --> 00:57:33,240 the hunger, the drive, the passion. 1272 00:57:33,240 --> 00:57:35,360 This is sick. ALI: It's insane. 1273 00:57:35,360 --> 00:57:36,760 This is what you want to do all your life? 1274 00:57:36,760 --> 00:57:38,480 Yeah, I'm keen. Yes. Loving it. 1275 00:57:38,480 --> 00:57:42,120 Hopefully, I can still do some magic in the kitchen. 1276 00:57:42,120 --> 00:57:43,840 Plating up very well. 1277 00:57:43,840 --> 00:57:46,200 Look at it. Look at it. Look at the colours popping out. 1278 00:57:46,200 --> 00:57:48,520 It's amazing. The Funk Brothers. 1279 00:57:48,520 --> 00:57:49,720 We bring the funk. 1280 00:57:49,720 --> 00:57:52,400 What are Julie and I, then? You are part of the Funk Brothers too. 1281 00:57:52,400 --> 00:57:53,960 Funk mama. 1282 00:57:53,960 --> 00:57:55,360 (LAUGHTER) 1283 00:57:55,360 --> 00:57:58,240 Oh, my God, wait till I tell my kids that's what you're calling me. 1284 00:57:58,240 --> 00:58:00,000 Service! 1285 00:58:06,760 --> 00:58:07,760 ANDY: Ooh! 1286 00:58:09,880 --> 00:58:12,080 Wow. Thank you. Thank you. 1287 00:58:12,080 --> 00:58:14,280 The main from the Favourites team, 1288 00:58:14,280 --> 00:58:18,440 kathirikai of eggplant curry, coriander chutney, fried shallots, 1289 00:58:18,440 --> 00:58:20,320 fried curry leaves, kafir lime 1290 00:58:20,320 --> 00:58:22,960 served with cumin rice. 1291 00:58:22,960 --> 00:58:26,200 I also tried Sashi's sauce. 1292 00:58:26,200 --> 00:58:28,320 It's not as punchy as I remember it. 1293 00:58:28,320 --> 00:58:29,760 No. 1294 00:58:29,760 --> 00:58:33,320 I just hope as a dish, everything comes together. 1295 00:58:34,840 --> 00:58:36,720 Let's go. 1296 00:59:00,880 --> 00:59:03,320 It's fantastic. 1297 00:59:03,320 --> 00:59:05,680 Yeah. Beautiful texture. 1298 00:59:05,680 --> 00:59:08,680 It's a funny thing when eggplant is cooked beautifully, 1299 00:59:08,680 --> 00:59:10,920 it feels so luxurious. 1300 00:59:10,920 --> 00:59:14,960 It has absorbed all of those gorgeous flavours from the curry. 1301 00:59:14,960 --> 00:59:18,600 The cumin rice has that earthiness that the cumin brings. 1302 00:59:18,600 --> 00:59:20,840 Really is gorgeous. Yeah. 1303 00:59:20,840 --> 00:59:22,920 It's got balance, but it's also got, 1304 00:59:22,920 --> 00:59:28,960 like, massive punches thrown from each individual garnish ingredient. 1305 00:59:28,960 --> 00:59:30,560 Unbelievable. 1306 00:59:33,200 --> 00:59:37,240 This speaks to me of someone who's refined their craft. 1307 00:59:37,240 --> 00:59:39,520 Sashi's expertise, now he's out in the industry, 1308 00:59:39,520 --> 00:59:40,840 now he's got his own restaurant. 1309 00:59:40,840 --> 00:59:43,080 When you add Sashi's magic touch in there, 1310 00:59:43,080 --> 00:59:45,040 it just becomes extraordinary. 1311 00:59:45,040 --> 00:59:48,680 Eggplant, heavily salted, squeezed out, cooked perfectly. 1312 00:59:48,680 --> 00:59:50,760 Every single little bit of it. 1313 00:59:50,760 --> 00:59:53,880 There's textures going on, the kafir lime, the fried curry leaves. 1314 00:59:53,880 --> 00:59:57,880 When you get all of that together, it is so harmonious, so delicious. 1315 00:59:57,880 --> 01:00:01,160 This is going to be a hard main course to beat. Yeah. 1316 01:00:01,160 --> 01:00:04,240 Come on, Fans. Come on, Fans! 1317 01:00:04,240 --> 01:00:06,040 ALI: Let's look. Done. 1318 01:00:06,040 --> 01:00:08,360 I'm pretty impressed with it all, to be honest. 1319 01:00:08,360 --> 01:00:09,880 Salted everything? 1320 01:00:09,880 --> 01:00:12,000 Alright. Service. 1321 01:00:12,000 --> 01:00:15,800 The best bit about the plating up experience is shouting "Service." 1322 01:00:15,800 --> 01:00:18,600 I've always wanted to do that. I've always wanted to do that. 1323 01:00:18,600 --> 01:00:19,920 Service. 1324 01:00:19,920 --> 01:00:23,600 As a huge fan of MasterChef, I've been watching this for years. 1325 01:00:23,600 --> 01:00:25,000 Let's go. 1326 01:00:25,000 --> 01:00:26,960 The satisfaction of getting that out, 1327 01:00:26,960 --> 01:00:28,920 I'm feeling a little bit emotional. 1328 01:00:28,920 --> 01:00:30,280 I'll tell you what. 1329 01:00:30,280 --> 01:00:33,320 Especially since it's been a pretty tough cook. 1330 01:00:33,320 --> 01:00:35,200 Thank you. Thank you. 1331 01:00:35,200 --> 01:00:37,120 I just hope all the elements work well together. 1332 01:00:59,280 --> 01:01:01,840 Thank you. Thank you. 1333 01:01:01,840 --> 01:01:03,400 ANDY: Well. 1334 01:01:03,400 --> 01:01:06,960 From the Fans, their main of lamb and pistachio crust, 1335 01:01:06,960 --> 01:01:10,160 eggplant and chermoula and friends. 1336 01:01:10,160 --> 01:01:12,560 OK. Sure. Righto. 1337 01:01:21,240 --> 01:01:22,960 Look at that baba ganoush. 1338 01:01:25,680 --> 01:01:27,080 Hmm. 1339 01:01:41,080 --> 01:01:43,120 Their cook on the lamb was beautiful. 1340 01:01:43,120 --> 01:01:44,720 Medium rare, delicious. 1341 01:01:44,720 --> 01:01:47,640 And the eggplant puree, which was Dulan's, 1342 01:01:47,640 --> 01:01:49,320 we asked him about it, he was like, 1343 01:01:49,320 --> 01:01:52,560 "Oh, it's smoky but not smoky and it's spicy but not spicy." 1344 01:01:52,560 --> 01:01:56,280 It's exactly what it was - it was like pure dead middle-of-the-road. 1345 01:01:56,280 --> 01:01:57,600 Yep. 1346 01:01:57,600 --> 01:01:59,720 It started out with Dulan's puree 1347 01:01:59,720 --> 01:02:01,600 and ended up with Ali to try and bring it together. 1348 01:02:01,600 --> 01:02:05,600 So there wasn't that clean concept right from the very beginning 1349 01:02:05,600 --> 01:02:06,960 with one person. 1350 01:02:06,960 --> 01:02:09,000 There's some decent cooking in the elements, 1351 01:02:09,000 --> 01:02:10,680 like, you break them all down 1352 01:02:10,680 --> 01:02:13,200 and apart from the puree being a bit kinda mellow... 1353 01:02:13,200 --> 01:02:15,360 Yeah. I'm a bit disappointed for them 1354 01:02:15,360 --> 01:02:17,800 but at the same time, all credit to them, 1355 01:02:17,800 --> 01:02:19,760 it was consistently plated, 1356 01:02:19,760 --> 01:02:23,600 you have acidity, you have that beautiful eggplant and the lamb. 1357 01:02:23,600 --> 01:02:25,400 It's all kind of there. 1358 01:02:25,400 --> 01:02:27,760 Service! Please! 1359 01:02:33,240 --> 01:02:35,600 Well done. 1360 01:02:35,600 --> 01:02:39,960 Maybe we've just uncovered the great advantage that our Favourites have. 1361 01:02:39,960 --> 01:02:43,840 There's a level of experience that the Fans have yet to get. 1362 01:02:43,840 --> 01:02:45,560 They're gonna get it. 1363 01:02:45,560 --> 01:02:47,240 They're gonna walk into dishes like this, 1364 01:02:47,240 --> 01:02:51,240 knowing they need to execute a complete and cohesive dish. 1365 01:02:52,400 --> 01:02:53,760 Well done. 1366 01:02:53,760 --> 01:02:57,160 So what's going to happen with dessert? 1367 01:02:57,160 --> 01:02:59,040 Let's go. Let's have it. I'm ready. 1368 01:02:59,040 --> 01:03:00,200 What is it? 1369 01:03:00,200 --> 01:03:01,480 Oh, yes, you do it. 1370 01:03:01,480 --> 01:03:02,880 Go for it. 1371 01:03:02,880 --> 01:03:04,280 Coming out? 1372 01:03:05,360 --> 01:03:07,400 Oh, nice. Oh, yes, Steph. 1373 01:03:08,520 --> 01:03:10,680 Ah, she's a beauty. That's nice. 1374 01:03:12,600 --> 01:03:13,960 That's perfect. 1375 01:03:15,360 --> 01:03:16,760 (GASPS) Oh, God. 1376 01:03:17,800 --> 01:03:20,040 That was not good. 1377 01:03:20,040 --> 01:03:23,360 Our dessert today is the dusty pink white chocolate mousse. 1378 01:03:23,360 --> 01:03:25,800 We have a sable, which is on the base, 1379 01:03:25,800 --> 01:03:28,960 and also raspberry meringue shards. 1380 01:03:28,960 --> 01:03:31,360 When you cut through the white chocolate mousse, 1381 01:03:31,360 --> 01:03:34,240 you'll have the raspberry coulis oozing out. 1382 01:03:34,240 --> 01:03:35,560 How is it? 1383 01:03:36,720 --> 01:03:39,120 We're still concerned about Jock's comment 1384 01:03:39,120 --> 01:03:41,320 about the dish not having enough raspberry. 1385 01:03:41,320 --> 01:03:43,680 There's not enough of the raspberry in there. 1386 01:03:44,880 --> 01:03:47,120 We need a granita. Yep. 1387 01:03:47,120 --> 01:03:49,560 Yep. And some fresh raspberries on top of the granita. For sure. 1388 01:03:49,560 --> 01:03:51,000 Yep, great. 1389 01:03:51,000 --> 01:03:53,080 White chocolate, it's quite sweet 1390 01:03:53,080 --> 01:03:55,280 so hopefully now we've got enough raspberry 1391 01:03:55,280 --> 01:03:56,960 to cut through the white chocolate. 1392 01:03:56,960 --> 01:03:58,440 Think we've got a lot of raspberry. 1393 01:03:58,440 --> 01:03:59,800 Three, four, five, six... 1394 01:03:59,800 --> 01:04:04,120 Raspberry, it's not the hero of the dish but we know that it's featured. 1395 01:04:04,120 --> 01:04:06,920 You'd think it's got enough raspberries, wouldn't you? 1396 01:04:06,920 --> 01:04:08,360 (BOTH LAUGH) 1397 01:04:08,360 --> 01:04:11,480 If I was to buy, say, a new single by Doja Cat 1398 01:04:11,480 --> 01:04:14,040 and it's featuring Nicki Minaj, 1399 01:04:14,040 --> 01:04:17,680 like, I don't want Nicki Minaj throughout the whole song, 1400 01:04:17,680 --> 01:04:19,920 I'm buying it because of Doja Cat. 1401 01:04:22,000 --> 01:04:24,960 In this case, Doja Cat is our white chocolate mousse. 1402 01:04:24,960 --> 01:04:27,160 They're still a little bit, um, frozen. 1403 01:04:27,960 --> 01:04:33,080 I can see the Favourites have made a mousse in a little spherical dome. 1404 01:04:33,080 --> 01:04:36,360 What else have they got in there? Trying to suss it out. 1405 01:04:36,360 --> 01:04:38,920 It looks fancy but I'm just kind of hoping 1406 01:04:38,920 --> 01:04:42,160 it's one of those things that looks more impressive than it tastes at this point. (LAUGHS) 1407 01:04:43,280 --> 01:04:45,280 It's the prettiest thing I've ever seen. 1408 01:04:46,600 --> 01:04:48,200 Looking good. 1409 01:04:48,200 --> 01:04:49,400 Raspberry. 1410 01:04:50,800 --> 01:04:54,680 The dish is a raspberry friand with mascarpone and thyme ice-cream, 1411 01:04:54,680 --> 01:04:58,720 a macadamia crumb, raspberry sherbet and a raspberry gel. 1412 01:04:59,960 --> 01:05:01,160 Oh. Good? 1413 01:05:01,160 --> 01:05:02,480 Mm. I love it. 1414 01:05:02,480 --> 01:05:04,440 Cake, can't taste it because I'm coeliac, 1415 01:05:04,440 --> 01:05:07,280 so I just have to really trust the palates of my teammates. 1416 01:05:07,280 --> 01:05:10,080 Can we have another one? (ALL LAUGH) 1417 01:05:10,080 --> 01:05:12,760 So Steph, you wanna start plating and then you're gonna do crumb 1418 01:05:12,760 --> 01:05:14,280 and I'm coming around with gel. 1419 01:05:14,280 --> 01:05:16,720 Steph is churning out those cakes like a machine. 1420 01:05:16,720 --> 01:05:18,760 Hopefully, they're all consistent. 1421 01:05:18,760 --> 01:05:20,200 Beautiful, Steph. 1422 01:05:22,200 --> 01:05:24,800 Guys, they're plating. We should start. 1423 01:05:24,800 --> 01:05:26,320 OK. Let's go. 1424 01:05:29,800 --> 01:05:33,840 It's terrifying, going up against the Favourites dessert team. 1425 01:05:35,000 --> 01:05:37,120 But the chance to cook for an immunity cook 1426 01:05:37,120 --> 01:05:39,560 at this stage of the game is huge. 1427 01:05:39,560 --> 01:05:40,680 Scoop it off. 1428 01:05:40,680 --> 01:05:43,520 Of course I wanna win and I think we've absolutely killed it today. 1429 01:05:43,520 --> 01:05:45,520 I'm so proud of the girls. 1430 01:05:45,520 --> 01:05:47,600 Is that enough sherbet? Yep. 1431 01:05:47,600 --> 01:05:49,720 Perfect. Service, please. 1432 01:05:53,560 --> 01:05:55,880 JOCK: Whoa. Thank you. 1433 01:05:55,880 --> 01:05:57,720 MEL AND ANDY: Thank you. 1434 01:05:57,720 --> 01:06:00,600 Alright, from the Fans. What's going on, Mel? 1435 01:06:00,600 --> 01:06:02,080 Dessert. 1436 01:06:02,080 --> 01:06:05,200 Raspberry friand, mascarpone and thyme ice-cream. 1437 01:06:05,200 --> 01:06:09,040 Macadamia crumb, raspberry gel, fresh raspberries. 1438 01:06:09,040 --> 01:06:11,480 That ice-cream looks r-r-r-r-rich. 1439 01:06:25,880 --> 01:06:27,920 It looks a little under in the centre. 1440 01:06:37,960 --> 01:06:39,280 Hmm. 1441 01:06:41,840 --> 01:06:45,080 We'll start with the raspberry gel - that is incredible. 1442 01:06:45,080 --> 01:06:48,240 Exactly what you want when you're trying to feature raspberries - 1443 01:06:48,240 --> 01:06:51,200 it's bright, it's zingy, silky smooth. 1444 01:06:51,200 --> 01:06:52,800 Love the textures going on on the plate. 1445 01:06:52,800 --> 01:06:55,840 The toasted macadamias, they bring a nice amount of crunch to it. 1446 01:06:55,840 --> 01:06:57,200 Same with the fresh raspberry too. 1447 01:06:57,200 --> 01:07:01,520 But the friand is just... like, two minutes undercooked. 1448 01:07:01,520 --> 01:07:05,840 As a concept on the plate, I think it was fantastic. 1449 01:07:05,840 --> 01:07:08,600 All of those flavours balanced. I loved the puree as well. 1450 01:07:08,600 --> 01:07:11,640 It was just pure turbo raspberry flavour. 1451 01:07:11,640 --> 01:07:14,320 And that mascarpone and thyme ice-cream, 1452 01:07:14,320 --> 01:07:17,840 that acidity and that herbal sort of quality about it 1453 01:07:17,840 --> 01:07:22,320 was a really lovely savoury foil to the sweet elements on the plate. 1454 01:07:22,320 --> 01:07:24,680 Yeah, look, I think it's a banging effort 1455 01:07:24,680 --> 01:07:27,880 but they've left the door open for the Favourites to sneak in. 1456 01:07:27,880 --> 01:07:30,880 We know the Favourites struggled to have... 1457 01:07:30,880 --> 01:07:33,040 ..raspberry feature in their dessert. 1458 01:07:33,040 --> 01:07:35,000 I'm not quite sure what we're gonna see there. 1459 01:07:36,560 --> 01:07:38,800 BILLIE: Service, please. 1460 01:07:38,800 --> 01:07:41,640 But the door, slightly ajar. 1461 01:07:59,360 --> 01:08:03,280 OK, from the Favourites, their dessert of dusty pink domes, 1462 01:08:03,280 --> 01:08:06,320 raspberry glazed white chocolate mousse, raspberry coulis, 1463 01:08:06,320 --> 01:08:08,040 sable and meringue. 1464 01:08:09,720 --> 01:08:11,480 Alright. 1465 01:08:19,680 --> 01:08:21,800 Oh, it's oozing. It's oozing. 1466 01:08:38,040 --> 01:08:40,720 The mirror glaze is so pleasingly perfect 1467 01:08:40,720 --> 01:08:44,480 and just the construction of the mousse, all very nice. 1468 01:08:44,480 --> 01:08:47,720 However, I'm not getting a lot of raspberry. 1469 01:08:47,720 --> 01:08:49,080 Yeah. 1470 01:08:49,080 --> 01:08:52,480 The frozen coulis, I thought that might be the saving grace 1471 01:08:52,480 --> 01:08:54,120 in terms of featuring raspberry. 1472 01:08:55,240 --> 01:08:58,040 But the flavour of it was rosewater forward. 1473 01:08:58,040 --> 01:09:00,640 Like, the white chocolate mousse, it looked beautiful 1474 01:09:00,640 --> 01:09:02,520 but there was no flavour, you know? 1475 01:09:02,520 --> 01:09:05,880 Maybe it's time to set aside the white chocolate. 1476 01:09:07,120 --> 01:09:11,080 The only raspberry that I'm getting in any kind of volume 1477 01:09:11,080 --> 01:09:13,560 is the three raspberries that were on the plate fresh. 1478 01:09:13,560 --> 01:09:14,640 Yep. 1479 01:09:14,640 --> 01:09:18,320 And so, the door was left open for these guys to walk through 1480 01:09:18,320 --> 01:09:21,720 and I feel what we're actually judging is... 1481 01:09:21,720 --> 01:09:24,320 ..which of the two dishes have less faults. 1482 01:09:24,320 --> 01:09:26,240 Last one and... 1483 01:09:26,240 --> 01:09:28,880 (CHEERING AND APPLAUSE) Service, please! 1484 01:09:31,400 --> 01:09:33,000 My hands are sticky. 1485 01:09:35,320 --> 01:09:36,840 Good job. 1486 01:09:36,840 --> 01:09:38,760 That'd be insane if we went up against immunity. 1487 01:09:38,760 --> 01:09:40,880 I was eyeing off their team and we've got Billie, 1488 01:09:40,880 --> 01:09:43,760 so to be able to beat Billie and the dessert Favourites team 1489 01:09:43,760 --> 01:09:44,920 would be insane. 1490 01:09:44,920 --> 01:09:47,000 (CHEERING) 1491 01:09:58,200 --> 01:10:01,800 Right, before we get down to business, Fans... 1492 01:10:01,800 --> 01:10:04,240 ..we gotta say, for your first service challenge, 1493 01:10:04,240 --> 01:10:06,360 you were all pretty cool, calm and collected. 1494 01:10:06,360 --> 01:10:08,680 Like, we've seen all sorts of stuff in there. 1495 01:10:08,680 --> 01:10:09,840 Ooh, yes. 1496 01:10:09,840 --> 01:10:12,640 But you guys really did a good job, so well done. 1497 01:10:12,640 --> 01:10:14,080 Well done. 1498 01:10:19,560 --> 01:10:22,480 But, at the end of it, today was all about winning your course. 1499 01:10:24,520 --> 01:10:27,040 Fans, your first choice of the day 1500 01:10:27,040 --> 01:10:30,000 was Jerusalem artichoke in the entree. 1501 01:10:31,480 --> 01:10:34,560 Now, we thought that there might have been a little bit of strategy 1502 01:10:34,560 --> 01:10:36,160 in this decision... 1503 01:10:37,800 --> 01:10:42,600 ..and it paid off because your dish was exceptional. 1504 01:10:44,280 --> 01:10:46,440 And it was the winning entree. 1505 01:10:46,440 --> 01:10:48,080 (FANS CHEER) 1506 01:10:49,560 --> 01:10:51,960 Yes! Oh, my gosh! 1507 01:10:59,840 --> 01:11:01,680 Righto, main course. 1508 01:11:04,840 --> 01:11:05,960 Fans... 1509 01:11:07,000 --> 01:11:09,000 ..you chose eggplant 1510 01:11:09,000 --> 01:11:12,000 as feature ingredient. (ALL LAUGH) 1511 01:11:12,000 --> 01:11:15,880 You played right into the Favourites' hands. 1512 01:11:15,880 --> 01:11:17,640 Sashi... 1513 01:11:17,640 --> 01:11:21,880 ..that dish was every bit as good as I remember it in the restaurant. 1514 01:11:21,880 --> 01:11:26,520 Mate, it was exceptional and it was also the winning main course. 1515 01:11:26,520 --> 01:11:28,800 Yes! (FAVES CHEER) 1516 01:11:32,240 --> 01:11:35,280 Good on ya, mate. Good on ya, Sashi. 1517 01:11:35,280 --> 01:11:37,960 Well, we're at one-all. 1518 01:11:37,960 --> 01:11:40,320 So, dessert. 1519 01:11:40,320 --> 01:11:42,920 And raspberry. 1520 01:11:42,920 --> 01:11:48,520 Both teams' dishes, they had hits, but they had a couple of misses. 1521 01:11:48,520 --> 01:11:51,680 But only one team nailed the brief. 1522 01:11:53,480 --> 01:11:54,920 And that team... 1523 01:11:58,000 --> 01:11:59,720 ..was the Fans. 1524 01:11:59,720 --> 01:12:01,680 (ALL CHEER) 1525 01:12:16,600 --> 01:12:19,880 Fans, what a turn-up for the books, hey? 1526 01:12:19,880 --> 01:12:22,080 Two out of three. 1527 01:12:22,080 --> 01:12:25,920 We've always said that this kitchen is the great leveller, 1528 01:12:25,920 --> 01:12:28,160 and today, that was evident. 1529 01:12:28,160 --> 01:12:31,080 Harry, Max, Jenn, Chris, 1530 01:12:31,080 --> 01:12:33,360 Sachi, Julie, Michael, Tommy, 1531 01:12:33,360 --> 01:12:37,640 Melanie, Steph, Keyma and Montana, 1532 01:12:37,640 --> 01:12:40,920 you are all into tomorrow's challenge 1533 01:12:40,920 --> 01:12:44,960 and one step closer to that all-important immunity 1534 01:12:44,960 --> 01:12:47,040 to avoid the first elimination. 1535 01:12:48,520 --> 01:12:51,880 So, well done. We'll see you all back here tomorrow. 1536 01:13:00,520 --> 01:13:04,320 VOICEOVER: Tomorrow night on MasterChef Australia... 1537 01:13:04,320 --> 01:13:07,960 ..with only limited layers of their normal pantry... 1538 01:13:07,960 --> 01:13:09,520 JULIE: Butter's up with the fats and oils 1539 01:13:09,520 --> 01:13:12,720 up at the pointy end of the pyramid and I don't have access to that. 1540 01:13:12,720 --> 01:13:16,280 ..can they produce dishes that are on point... 1541 01:13:16,280 --> 01:13:18,080 ANDY: One of you will win immunity 1542 01:13:18,080 --> 01:13:21,560 from Sunday night's all-in elimination. 1543 01:13:21,560 --> 01:13:23,160 It needs to be perfect. 1544 01:13:23,160 --> 01:13:25,040 This is why this dish is risky. 1545 01:13:25,040 --> 01:13:27,800 ..or will disaster strike? 1546 01:13:27,800 --> 01:13:29,280 (ALL GASP) Oh, my God. 1547 01:13:29,280 --> 01:13:31,080 Oh, no, what has she done? 1548 01:13:31,080 --> 01:13:34,480 Captions by Red Bee Media