All language subtitles for MasterChef Australia - S18E10

ANDY: Hello!

(JUDGES APPLAUD)

SOFIA: Morning, everyone!

WOMAN: To benches.
Come on in!

Pick a bench! Any bench!

Oh, damn.

Or just go to the bench
that is left.

Back to the front again.

What is going...

Oh, look at this line of Asians.
Let's go. (LAUGHS)

Oh, wow.

I bet you're all itching

to know what's under those
cloches on your benches.

WOMAN: Yeah.

Mind's racing.
There's a whole lot of things.

You know, it could be
a special ingredient.

Is it, like, a special
kind of mystery box?

It could be anything.

Should we end the guessing game?

(LAUGHS)

Are we all ready?

One hand on your cloche.

You can lift your lids now!

(ALL EXCLAIM AND LAUGH)

OLAOLU: OK, I feel good
about this.

Oh, my God.
I feel good about this.

I feel very good about this.

That's right,
it's your first team challenge!

(ALL CHEER)

Dot, first team challenge.

What do you think of
your new family?

New family. I'm excited.

I like my current family,
but, you know, we can expand.

(LAUGHS)

Um, I think we've all got
very different cooking styles,

but I think that's a positive.

We can put our heads together

and hopefully make something
amazing for you guys.

Row two, all Asian crew.

WOMAN: Yeah!

Definitely French
cooking here, guys.

Joking.

Aaron, are you excited
to cook with your teammates?

I'm so excited.

They're amazing cooks, so I'm,
like, I'm keen to get going.

Yeah.

We want each team of three
to work together

to cook us a MasterChef-worthy
family feast.

We want at least two mains,

three sides,
plus something sweet.

Whew!

You have 75 minutes

to prepare a sumptuous feast
with your teammates.

You didn't think we were
gonna make it easy for you.

You know, 75 minutes,
we usually make one dish,

and now we're asked to make six.

So...that's a lot of work.

It's not all fun and games,
though.

The two teams who have the least
impressive dishes

will face elimination tomorrow.

Your 75 minutes starts now!

(CHEERING, APPLAUSE)

Alright, what are we thinking?
Let's pick a cuisine.

I think we've both done
lobsters recently.

OK.

So I was thinking, as well,
lamb. Like, Aussie?

Yeah, yeah. Like, a lamb rack.
Lamb rack.

Like, surf and turf.
And that's so Aussie.

Yeah.
Love. Love. Obsessed, actually.

Guys, I've got onions and
pomegranate.

WOMAN: Do we have lemon?
WOMAN 2: Yeah, I got the lemon.

I actually love the amount
of chatter.

There's so much energy in here.

To make it cohesive,

I think we're obviously going
to do Indian, right?

We're going down
the Indian road?

Yeah, you would feel
comfortable.

I do.
I feel like...

I'm in my zone.
I'm in my power.

We'll follow you, Mum.
Yeah, yeah.

You're Chef today.
We are doing Indian.

Alright.
Yeah.

Whenever I think of
family feast,

I think, like, you want
everything to flow together.

And I think cuisines
such as Indian

are, like, the perfect cuisine
for a team challenge.

I am feeling really excited.

I love my team
and I am so pumped

and excited for them
to be learning Indian cuisine!

This is Sunday night
at Kanika's house!

I think our strategy today is,

obviously, Kanika is going
to be our team leader,

and then Jack and I are just
going to really hone in

on our ability to
take instructions from her.

I'm a little bit out of my depth
with Indian food.

I know a butter chicken,
that's about it. (LAUGHS)

Today, we're gonna be
cooking butter chicken,

a chickpea curry, a mango salsa,

a mint and coriander salsa,

a raita, and a kheer,

which is an Indian rice pudding.

I've got two litres of milk on
the stove warming right now.

This one! I've got this...
Oh, sorry.

That's OK.

LUCY: I love all the woks
on our bench.

Oh, man.

Guess what cuisine we're making.
Yeah. (LAUGHS)

I think, like, when you get
two Chinese-background people

and you look at the front
and there's a lobster there,

you think ginger shallot
lobster with noodle.

Alright, team leader,
who's it gonna be?

AARON: Emily.
Emily? Cool.

Um, so, today we are going to
make a ginger scallion lobster

with noodles underneath.

We're going to go for
a steamed snapper

with ginger and scallions,

and ABC soup
with cucumber salad,

a tapioca sago dessert.

Have we started the noodles?

Nah. I'll do the noodles.

I think we're a bangin' team.

Everything that's on the menu,

Aaron and I both
have made in the past.

And then Lucy is
the dessert queen.

She's going to kill this.

Trusting Emily's leadership,
so we're gonna smash it.

You know, Asians love A's,

and, basically, that's
what we're aiming for today.

(LAUGHS)

Is that the nicest way
to put it?

That was good.

SOFIA: Oh, yeah, mama!

We're going beef, guys.

(LAUGHS)
That's too much food.

That's too much.
Is that too much? Never enough.

There's no such thing
as too much food.

75 minutes is not a lot of time
to create a feast.

And I think we need to inject
as much flavour in as we can.

And with a
Middle Eastern-style feast,

we can do that.

OK, I think just two.
Two, yeah.

You're fine with that?
Yeah.

I mean, at the end of the day,

we've got the chicken skewers,
as well.

Yeah, exactly.

Nobody's eating a whole steak
to themselves in any family.

Oh, not in your family?
(BOTH LAUGH)

Today for our
Middle Eastern feast,

our two mains are going
to be chicken,

preserved lemon
and garlic skewers,

a beautiful Baja-style
spiced steak.

Our sides is my mum's
cauliflower salad,

pilaf rice, and two dips -

baba ghanoush, and we've got
a tahini yoghurt.

I'm on sweets.

You're getting, like, a Dubai
chocolate-inspired pavlova

with a chocolate chewy
pavlova base

and Chantilly pistachio
cream on top,

with some nice citrus flavours
placed over the top of that,

just to tie it all together.

I feel like naturally
I've become the leader.

I don't know if it's because
I'm in the middle of these two,

but Miin doesn't really know
the flavours that well,

and Alita, she's focusing
on the desserts.

Let's hope I lead us to
success.

Guys, we've gotta have fun.

MIIN: Yeah, let's go.
This is craziness.

Have fun with this.

JACKIE: Can I ask, do you
know what this is?

That's thyme.
That's lemon thyme.

That's lemon thyme.
I'm gonna use that.

Yep.
Are you guys gonna use this?

Perfect. It is great.

Uh, we are going to be making,
like, a Mediterranean feast.

We are doing lamb cutlets,
pan-fried King George whiting.

Jackie's going to be making a
sponge cake with citrus elements

to kind of complement
the rest of our food.

So, hopefully, it feels
like Sunday lunch, family,

glass of wine, and just enjoying
all of the food there.

Alright, early days, Casper.
I'm liking the look of it.

Yeah.
Give that a smell.

Alright, that needs time...
It hasn't even fused yet.

Yeah.
This should be good.

We're gonna go, like,
Australians, surf and turf,

but then bring in some
native flavours, too.

So, we're gonna do a whole
lobster and then also lamb ribs.

And then Luke's gonna get on
a nice crumble.

Alright, crumble's
going in, gang.

So, lamb is on, cooking.

Luke's got his crumble in the
oven, so I think we're on track.

I'm gonna do the first fry
on the chips.

Yep.

Teamwork is key!

60 minutes to go!

(JUDGES SHOUT ENCOURAGEMENT)

Do you have the vegies?
Vegies, vegies.

Doing the salad, right?
Eh?

I'm doing the salad?
Salad and glaze, yeah.

Yep, and the glaze.

What's our other side?

The hummus, the salad,
and the...

(READS) "Sides -
eggplant rounds,

"kale and grape salad..."

Oh, you want eggplant.

OLAOLU: I'll get it.
I'll get it.

Alright. Yeah, the big ones.
You keep going.

Forgot about the eggplant.

For our family feast,
we're gonna do

Middle Eastern-style food.

So, a nice steak

with a caramelised
onion reduction.

We'll do a sumac-and-lemon
roasted chicken.

And for dessert,
a La Luz crumble,

which has apricots
and some spices in it.

OK, my chook's in,

so I might portion steaks

and get them ready
to room temperature.

Are we happy with that?
Yep, yep.

Definitely.
Definitely.

I'd say, looking at our team,

I can't really see a really
standout natural leader.

Naturally, I'm
pretty introverted,

and Olaolu is also
a fairly quiet person, as well.

Lydia's quite outgoing,

but I don't know whether
she would want to stand in

as a leader and tell people
what to do,

so we're gonna workshop
together as a team.

Right, pink team,
who's the boss?

LYDIA: We all are. (LAUGHS)

Do we speak to anyone
in particular,

or what's going on here?

No, you can speak to us
as a collective.

Oh, OK.

(BLENDER WHIRRS)

You go over there,
I'll stay here, and then...

Shall we? Right.

Hey, pink team, bring it in.

We're gonna have
a little team talk.

"So...so..." is not
an answer for me.

We're gonna have
a little team talk.

Yes.
OK, right now, we came up,

and we can't have
three individuals in this.

We need someone to
steer the ship

And then two others just
to really get behind them.

Andy and Jean-Christophe
have concerns

we may not all be
on the same page.

Yeah, alright. Let's do it.
Are we on?

We're on.
Let's go.

Thank you.

I don't really know exactly
where each dish is up to,

which has started a bit of a
blinking red light in my head.

There needs to be a clear
leader, and, otherwise,

we're not gonna get this done.

We'll be back in
the black aprons

and cooking for our life again
and at risk of going home.

We can't have three
individuals in this.

We need someone to
steer the ship,

and then two others just
to really get behind them.

Um, are we on?
I'll do it.

Yeah, we're on.
Let's go.

Thank you.

I'm pretty introverted,

so whilst I'm not naturally
that person

that wants to take the reins
from the start,

when the time comes, I am happy
to step up and lead a team.

How are we going, Olaolu?
You're on the anglaise?

Yeah, yeah.

You got everything
you need for that?

I think so, yeah.

We haven't been communicating
as much as we should have.

How you going, Lydia?
Is that salad done?

Nearly. I'm about to just
zhuzh it up a bit.

Alright. And we've gotta get
that eggplant done.

Yeah.

It's kind of now, being a bit of
chunk out of the clock has gone,

I need to know where everyone's
at so we can deliver in time.

If you need something, just tell
me and I'll run for it, alright?

Alright. Thank you.

MAN: Alright,
let's get this thing cranking.

Alright, guys, fish is on.

GRACE: That's awesome, Luke.

Yeah, I like it, I like it.

We have such a great team,
all girls.

So, I think we're gonna
nail it today.

HANNAH: All girlpower today.
Hell yeah.

For our first team challenge,

we're thinking modern Australian
roast dinner-type thing.

It's gonna be spatchcocked
chicken, baked fish,

and then we've got lots
of beautiful vegie sides,

just big whole vegetables.

So, we've got a potato dish,

a carrot dish, and
a broccolini dish.

And we're gonna finish with
ricotta-and-orange cake

with a nutmeg orange ice-cream.

Good, ice-cream is almost ready
to chill.

You're amazing!
Are you kidding me?

Dude, you're a machine.

Being a mum of four,
I do this all the time.

I do friends' feasts,
family feasts.

So, naturally ends up
that I'm the team leader.

OK, so, I'm just gonna
load loads of parsley,

basil, dill into the fish,
with lemon and garlic.

Just absolutely load it.
Lemon and garlic, absolutely.

Yeah.
Yeah.

It's really chaotic,
but I think we're girls

and we're communicating
pretty well.

I think we're on the
same page throughout,

and we're talking, we're
checking in with each other.

So I think that's
really important.

Teamwork makes the dream work!

45 minutes to go!

(JUDGES APPLAUD)

PAT: Needs salt.
Yeah.

And a bit more sweetness.

DOT: Guys, it's smelling
Middle Eastern. Whew!

We're working great as a team.

The spoons are
flying between us,

we are tasting as we go,

which my mum always said
you had to do,

and it's starting to feel
like a family.

Guys, it's looking good.

So, I'm focusing on the
Baja-style spice steak.

Guys, the steak looks gorgeous.

I want to eat that.
Yeah.

Miin, he is busy at work.

He is putting those chicken
skewers together,

and it is looking good.

The pilaf rice is in the oven.

I'm just trying to taste
the rice.

Alita is working on the dessert.

I am so happy
that is looked after,

I don't need to worry.

I'm trying it as she goes, and,
oh, my gosh, it is spiritual.

Oh, my God! Hi!

Look at this meringue!

Oh, darling! You've made a pav!

We're actually doing
pretty good.

And, so, you're just gonna
cook these, like, on what?

How are you gonna do it? Just...

Just medium rare-ish,
I think, is probably the safest.

So we'll do zhuzh-zhuzh,

and then we'll pop it in
to, like...

Zhuzh-zhuzh. Zhuzh.
Yeah, zhuzh.

(LAUGHS)
Zhuzh-zhuzh-zhuzh.

Two dips?
Two dips,

Two dips, a salad, and the rice.

Oh, wow. So, kind of
a fourth side?

Yeah. Why not?

We are really running with

creating a feast that
we would want to eat.

When you're feeding a crowd,
you want to have variety,

so we've got four sides,
actually.

We just kept giving.

It's a feast, after all.

This is something I'd love to
sit down and eat,

so, hopefully, the judges
feel the same.

EMILY: Use those muscles, bro.

I'm just butchering the lobster

and coating it in a bit of
cornflour

and some Shaoxing wine,
some seasoning, as well.

That's gonna go into our
lobster noodle dish.

EMILY: For our Chinese feast,

we need this lobster dish
to be our wow factor.

So, we're putting on
two lobster tails.

Want a hand with the lobster?

And then we can serve, like, the
lobster on top of the noodles.

Yep.

But one thing we need
to make sure is

the cook on the lobster,
as well.

It's easy to go over,
it's easy to be under,

and to be absolutely precise,
that's what we want.

Can we taste this, guys?
LUCY: Yeah.

We want the juices coating
the shells and the meat.

Like, we want it to be

easily coming out of the shell,
as well.

There's not much sauce going.

You might have to
make more sauce on top.

Yep.

Sauce is good.
Mmm!

That's really good.
OK, cool.

MAN: Let's get it going.

CASPER: Happy, Luke?
Yeah, ice-cold happy.

HANNAH: I'm feeling good
about this.

I'm gonna shove something
in your mouth in a minute.

(SIGHS) Yes, please. Great.

We're about halfway
through the cook,

all our ovens are packed.

We've got cake in one,
chicken in one,

fish in one, potatoes in two.

And we're now working
on our vegetables

for our modern Australian
family feast.

OK, ladies!
Hello!

How are we?
JEAN-CHRISTOPHE: Hello.

We're good.
We're good?

I think so.
So, do we have a leader?

I'm the mum,
so I think it just suits.

She's a mum. (LAUGHS)
OK, let's go, Mum.

Talk to us. What have you got?

So, we're going to do an
Australian family dinner.

Bella is our dessert queen,

so we're playing to
her strength today.

She's going to do
a ricotta-and-orange cake,

and then she's doing
a nutmeg ice-cream.

I've just chucked
a spatchcocked chicken in there.

We've got some whole-baked
snapper over there.

Yep.
So, they're our proteins.

What have we got flavour-wise?

On the spatchcock chicken,
what have we got?

On the spatchcock chicken,
we're going herbal.

Snapper?
Um, snapper.

We've actually mimicked the
herbs as much through that

so that we're, like,

kind of have a cohesive flow
in this dish.

Um, I feel like they need to be
a little different, though.

Simplicity is great,

but I think we want something
to kind of...

Yeah.
..spice it up a little bit.

Yeah.
You know what I mean?

See that big sign behind you?

We're not at home anymore.

We're in the MasterChef kitchen.

Um, I'll go have a chat.
Push on.

Andy's looking concerned
that we haven't

elevated this enough to
MasterChef style.

And the bottom two teams
are going into elimination.

We need to figure out
what to do.

Are we adjusting anything?

Um...it's a bit manic today,
isn't it?

Are we adjusting anything?
Are we good?

Um, it's not about
our proteins being wrong,

it's about them
not standing out.

Andy's looking concerned
that we, you know,

haven't elevated this enough
to MasterChef style.

So, this really is about
zhuzhing up...

ALYONA: The sauce, yeah.

So, we're starting to chat
amongst the bench

about some ideas.

The one thing I'm just
thinking now,

I don't want to go
too yoghurty on everything.

Yeah.

We've come up with a little
garlic yoghurt

underneath the potatoes.

I want kind of some acidity
from that garlic yoghurt sauce.

It ties in perfectly.

So, I'm gonna start on
the garlic yoghurt.

I think that's enough
to elevate our dishes.

I think it's also going to
save us from the bottom two.

Uh, a little bit manic,
but I really do trust my team,

and I can see that we're
pulling it together,

so I'm actually feeling OK.

I am honestly so excited.

It is fantastic already.

There is so much to be offered,

and I cannot wait to
taste all the food.

But there are some good
and there is some bad.

SOFIA: How about the pink team?

I'm really curious, because
they're very different people,

very different cooks.

I think it's a ship
without a captain.

So, it looked like Pat was
supposed to be the one, yeah?

But I don't think he knows
what Olaolu is doing.

It needs someone to
pull everyone together.

SOFIA: We've got Miin,
Dot and Alita

in the turquoise team, doing
a Middle Eastern feast,

and then they're actually
kind of doing four sides,

because they're doing two dips,
a cauliflower salad and a pilaf.

I don't know,

it feels like they're being
a little bit overambitious.

Like, let's just do more.
We do. Yeah, yeah, yeah.

If we can do it,
let's do it.

I just hope they can
pull this off.

VINNIE: Uh, the team's going
pretty good, I think.

We're all hands on deck.

Everything here is, uh,
Mediterranean-style.

I've just taken my lamb
out of the oven.

Petro's just butterflying
his fish,

which shouldn't take very long
to cook, it's just fish.

Jackie's just working on
her custard now, as well.

I think we're doing pretty well
together, yeah.

Are we happy with that?
JACKIE: Yeah. That looks yum.

Are you happy with that?
Let's see.

You're not Petro.
(ALL LAUGH)

Are you happy with that?
Interesting you should ask.

GRACE: They're cooked.

CASPER: For the Australian
surf and turf,

we've got the salads
pretty much done.

The cabbage is now done, as
well. Lobster is done.

We're just gonna plate it up.

I'm about to fry the lamb ribs,

and then the crumble's
in the oven.

So, all we've got left is

just make a few sauces on the
side and plate everything up,

make it look pretty.

Plain and simple, crew!

Pick up the pace or these menus,
they just won't get done!

25 minutes to go!

SOFIA: Let's go, let's go.
JEAN-CHRISTOPHE: Allez!

Oh, beautiful.
Beautiful. Beautiful. Beautiful.

A feast with two mains,
three sides and a dessert,

it's a lot when it comes to
Indian food

because there's, like,
so many spices,

so many different flavours.

It just feels like
chaotic right now.

Take it off the bone...
JACK: Yeah.

..and put it on the griller
one more time.

Gotcha.
And I'll crank that to 250.

Yeah, it should be fine.

We've got the chicken grilling
for the butter chicken.

Otherwise, are you happy with
the spice, or do you want it...

I love it. I'm loving it,
Annabel. It's so good.

And Annabel's going on
the condiments now.

(SPEAKS IN INDIAN LANGUAGE)

Ancho powder? Uh...

Dry mango. Dry mango.
Dry mango. Dry mango.

Sorry, I'm talking in
Indian language! Sorry, guys!

Apologise later.

It just feels like
organised chaos right now.

This is just crazy.

There's, like, a full-on
Indian masterclass.

Is now the time for
a masterclass?

I feel bad 'cause I just, like,

have never cooked an Indian dish
in my life.

Yeah, yeah, yeah.
POH: But you know what?

The other thing is,
you know flavour.

Just always...
Thanks.

Just always go back to that.
Yeah.

KANIKA: You're doing amazing,
guys. You're doing so well.

I'm so proud. Super proud.

Thanks, Mommy.
You're making Mama proud!

Oh, that's all we can hope for.

Hey, when you get a second,
can you come and taste?

OLAOLU: Yeah.
With your own spoon.

Because I've got none left.

Sumac-and-lemon roast chicken's
in the oven.

It's not far off being done.

The steaks are done
and are resting,

so they should be a really
beautiful colour

when sliced into.

I was anointed as
our team captain

and I can really focus on
checking in with the team.

What am I tasting?

LYDIA: Just tell me if that's
tasting a bit more balanced now.

We can always just pick it up
with the tongs and put it on.

Yeah, more acid.
No more sweetness.

OK, so, orange juice for acid?
No, no, no, too sweet. Lemon.

Lydia's...all her condiments
and sides and dressings,

we're just playing with
the seasoning and the flavours

to make sure that
they really brighten.

What am I tasting? Dressing?
Just taste the dressing.

It's supposed to be
pretty punchy

because that's all
quite bland.

Too acidic?
No.

Lydia does have a different
palate to me, so, you know,

we're going back and forth
a little bit.

Needs more...
Salt?

It's a bit oily, so
a bit more acid again.

OK.
And a bit of salt, yeah.

Yep, yep.

We really need to
get a wriggle on.

Trying to put myself
into overdrive

to get everything done.

Can you please,
please, please make sure

as much oil is off
that sauce as possible?

I will.
Even start getting it off now?

I will, yeah.
Alright?

MIIN: Here, try a piece
of the chicken.

Alright, cauliflower's done.

Cooked?
Ooh, beautiful.

Really happy
with the chicken skewers

for our Middle eastern feast.

There's extra. There's extra.
That's lovely.

Miin's rice looks so generous.

Beautiful work, Miin.

This cauliflower salad's going
to go so well with our mains.

Um, I am just whipping together
my pistachio whipped cream.

Just trying to get the balance
of flavours right

before I move on to the topping
of this dessert.

Ooh, you've got
orange blossom water.

Yeah, do you want some of that?
It's happening.

Yeah, go with your gut, girl.

Guys, we're jamming.

We should open a restaurant.
We should do this more often.

POH: You need to lock in!

You only have ten minutes to go!

(JUDGES SHOUT ENCOURAGEMENT)

PETRO: Let's go, guys. Let's go.

We're gonna make it.
We are going to make it.

AARON: Knock it out of the park.

EMILY: You know what?
We're Asian,

we do a stress really well.

So, we're not...we're not gonna
fall into the stress of

the MasterChef kitchen today.

Um, I think we're
a pretty cool family.

We've got Aaron going
on the noodles,

and he's doing a fantastic job.

The fish is going, uh, the soup
is about to pop up,

so we can start seasoning.

And, basically, she's doing

a fantastic job with
the sago desserts.

I'm going to get the mangoes on.

How many fish do we get?
AARON: We got one.

We got one, because we thought
about two small ones,

but, yeah, because we got
so many other things going on.

You wanted more?

You'd probably get about 70g
of flesh off that each.

OK. Alright.

At a restaurant,
usually just the one fish.

I'm gonna leave the final call
to you guys.

Alright.
It was a generous family feast.

Yeah.

Um, guys, what do we think
about the fish?

Do you think we should
do the second fish,

or just focus more on
the cucumber salad?

Or do you think
that will take too long?

Too long. Not enough time.

I think we might have to stick
with the one fish, yeah.

Even if I want to cook
a second fish,

there is absolutely
no space available,

and there is barely enough time
to steam another fish.

We decide to just deliver
one perfect fish.

Fish got to come out.
Yep.

Whoo!
Stunning.

Are we happy with the fish?
Yeah, it looks good.

SOFIA: So, we're doing one fish?

We tried to get another one on,
but we just don't think we can.

So, we've got rice, we've got
a fish, we've got that.

We've got the mango salad.
Yep. Just the lobster now.

Bring it home, teams!
Five minutes to go!

ANDY: Let's go.

MAN: Let's go.

KANIKA: You are smashing it,
guys.

HANNAH: OK.

Guys, our proteins are done.

Yeah.
Bella, how are you going?

I think I'm happy
with this yoghurt.

As soon as this sauce is done,

I'm gonna clear down this bench,
and we're gonna start plating.

For our modern Australian
roast dinner, we want to keep

quite a big point of difference
between the two proteins.

So, we're going to go with
a herb sauce for the fish,

and we're going to go with a
yoghurty juice sort of sauce

for the chicken.

Very good.
Your instincts are good.

Then, to elevate our dish,
we're thinking

of putting a yoghurt garlic
sauce under the potatoes.

The flavour combination
will go so well

with our other sauces
and dishes.

I'm going to steal a lemon...
Taste that.

What does it need?

A little bit more...honey.
Honey?

No, a little bit of
pomegranate molasses.

Yeah? Yeah,
that's what I've got in.

It's time to get this all
on the plate.

It can't just be slapped on,
it needs to be elevated.

We want these judges to have
nice, juicy chicken,

really enjoy, like,
that golden crispy skin

that we've got on it.

For the fish, it's just
gonna be centrepiece

with a little bit of the herby
sauce on the side.

I'm basically plating
my dessert.

Beautiful.

So, we're going a whole cake

because it's a family feast.

And not a little quenelle
of ice-cream.

No, we're going a tub
of ice-cream.

No matter what happens, girls,
it's been an honour.

MIIN: That's the rice.
Rice.

You wanna put some curry on it?
Gorgeous. Yeah.

Last, final stages,
it's all coming together

for our Middle Eastern feast.

I'm really happy with
the chicken skewers.

I'm really happy with my dips.

And Alita's dessert
looks exceptional.

Oh, looks good.

Alright, everyone, deep breaths.

I'm gonna serve the steak
sliced off the bone and sliced.

That is a very large
piece of beef.

Yeah, it's enormous.

If this steak goes bad,

we could definitely
be at the bottom.

And that is a lot of pressure
for not just me,

but I've got two other
people I'm responsible for.

So, I have to make sure
this steak is amazing.

Here we go, Dot!
POH: Oh.

Here we go!

MIIN: Oh! Moment of truth, Dot.
You got this, you got this.

That's pretty good, guys.

Thank God. (LAUGHS)

That is such a relief.

She's bleeding, she's blushing.

I'm not mad at it.
ALITA: I'm not mad.

I'm not that mad.
Are we mad?

Not mad.

Stay united!
Two minutes to go!

(ANDY LAUGHS)

MAN: Cake is coming out now?
WOMAN: Yeah.

How's that oil going?
It's off.

Oh, OK. I'll just keep going.

Where's the oil bowl?
Or the spoon?

No, alright. I'll get more.
I'll get more off.

Go to check on Lydia's
caramelised onions

for the steak, and
I have some concerns.

It's very oily on top.

Lyds, here's the steak
ready for you to dress.

I do feel a lot of pressure
because

any of those decisions could
push us into the elimination.

Put a bit of sauce on that steak
for me.

Whoa. Whoa, whoa, whoa, whoa.
Stop, stop, stop, stop.

Let's get a bit of that off.
I think it's...

Stop, stop, stop, stop, stop.
No more.

KANIKA: Start plating, guys!
Start plating!

I'm so sorry, I don't want me to
be the reason you're going home.

Doing this at home,

it just feels like
I do this every day,

but doing it with
different people

who have no clue
about Indian cuisine

but they are so passionate...

Alright, chicken,
where is it going?

Uh, in this curry.
Add...chuck that in.

..and it just feels so good.

OK, where's this
curry going, Kanika?

Ah...
It's good, it's good.

Yeah. Put it in the bottom.

ANNABEL: Chicken, curry,
and then...

And butter. Butter.
Butter on top.

We've got a chickpea curry
on the table.

We've got a mango chutney,
mint and coriander chutney.

And we've got a kheer.

Kheer, kheer, kheer,
kheer, kheer.

Kheer's ready. It's ready.

Annabel, you've got
Indian soul in you.

(LAUGHS)
Trust me, you do.

Time's up in ten...

JUDGES: Nine, eight, seven...

Beautiful, guys.
..six...

Butter, butter.
..five, four,

three, two, one.

That's it, everybody!
(LAUGHS)

We did great, guys.

Oh!
My family!

(ALL SHRIEK)

Thanks, Mummy.

Wow, that was a lot.

The first family feast
we'd like to taste

belongs to turquoise team.

(APPLAUSE)
Guys.

Whoa.

You asked for a feast.
Whoa!

Hooley dooley.
Hope you're hungry.

There you go.

This is definitely
a sumptuous feast.

Yeah. Brief ticked. Well done.

You've got
more than three sides.

Just kind of kept evolving,
and we just let it happen.

We enjoyed it, though.
Yeah, yeah.

We had fun. That's for sure.
Yeah, we did.

Dot, why don't you tell us
what the dishes are?

We've done a Middle Eastern
spiced ribeye.

We've got a cauliflower salad,

a recipe my mum always cooks,

and we love at our
family dinners.

We've got some beautiful
chicken skewers.

We then have a baba ghanoush,
a yoghurt tahini sauce.

And then we have a beautiful
Middle Eastern rice dish.

And then you talk about
the dessert

because that was all you.

This is my Dubai
chocolate-inspired pavlova.

Well, we cannot wait to dive in.

Alright.

A little squeezy squeeze.
Yeah.

DOT AND ALITA: A little
squeezy squeeze.

Jean-Christophe,
do you want a skewer?

I'd love to, yes.
There you go.

SOFIA: Alright,
team turquoise...

..even if this cook had
taken you three hours...

..I don't think it would have
gotten any better.

It still tastes bloody good.

Really good.

The cook on your steak
is unbelievable.

The spice rub,
you get this lovely crust there.

It's pink in the middle.

And I think every piece on
that bone is perfection.

You can see it,
you can see along the bone,

that it still has that
blushing pinkness to it.

Beautiful chicken.
Love that yoghurt marinade.

And something that doesn't
overshadow the mix of dishes.

Well done, guys.
Thank you.

What I love about your sides
that you've made

and all the sauces,

is that everything
is quite different.

Every permutation,
you're still getting

a different experience,
and I love that you've got

that beautiful smokiness

and, like, tiny bit
of bitterness

with the baba ghanoush.

And then that tahini sauce, you
get that really hard citrus hit,

and it's beautiful with
either of the proteins.

I feel like you thought very
succinctly with this dessert,

and it's really worked for you.

I love that the texture
is almost

a little bit like nougat
on the bottom,

and it works so well with
that pistachio paste.

It's my kind of dessert.

I think you've done
a brilliant job.

Sorry, can we...
can someone comment

on this cauliflower situation?

Because Mum's recipe now
needs to be my recipe.

I loved that.
Yeah.

Like, the texture in it,
the colour,

and then you get this
sweet nutty cauliflower

which, mate,
she is onto something.

She great. She's is very good.

Go, Mum.
Go, Mum.

You guys did so much
work in 75 minutes.

I thought, watching you guys
led by Dot,

but, like, between
Miin and Alita,

you guys were there with
anything that each other needed.

It was really lovely to see.

Knocked it out of the park.
See you later, team turquoise.

Thank you.
(JUDGES APPLAUD)

DOT: I feel so proud of what
we've done as a team today.

I think we've worked
so well together.

We had fun doing it, and I'm so
happy the judges can taste that.

Purple team, you're next.

Alright, guys.
Let's rock'n'roll.

We are so proud of each other,
of what we have delivered today.

Wow.

Looking at how big
all the dishes are,

the judges cannot complain that
there is a second fish missing.

So, please love me. Love us.

You guys are not disappointing.

Welcome to China.

(ALL LAUGH)

So, we started off with an ABC
soup made out of the pork ribs.

And then we have
a cucumber salad.

And we did a Cantonese
steamed snapper.

Lobster with ginger
and green onion,

with some freshly made
egg noodles.

And then we have some fragrant
rice with chicken stock.

And then a mango and sago
coconut dessert.

ANDY: Do you wanna
bring us your plate?

POH: Team purple...

POH: Team purple,

we were thinking, "Hmm,
that is quite a small fish."

But now that we see
the entire feast,

we understand
what you were saying.

Everything in this feast

just has so much nostalgic value
for me.

Like, I feel like a child
going home for dinner

because the fish was just, like,

a once-a-week thing
on the dining table.

Beautifully cooked rice.

And the ABC soup,

just that simple flavour
of the potato and the tomatoes,

I love that.

That just took me straight back
to living in Malaysia.

You know, that's just something
that you have every night.

I loved the noodle work.

That was very well done.

And that's a real birthday
treat for us,

we always have lobster noodle
when it's someone's birthday.

Excellent job.
EMILY AND LUCY: Thank you.

Mate, that lobster cooking

is some of the best I've seen
in the kitchen.

It's so great.
Like, who was that?

We did it together.
Both of us.

Oh, of course you did.
So, I fried and she stir-fried.

Like,

that is as good as it gets.

Yeah, it really is.
It's just cooked through.

It literally fell out
of that shell,

and it's got that
beautiful crust on it,

which has now started to
soak up all that sauce.

A plus, plus, plus.

And then the sago is
so well done.

And it's not easy, but it's just
a really smart decision.

When you put so much fire
and punch

and, like, salty acidity
funkiness on the table,

this is all you need.

Well done, well done.

The way you synchronised
yourself together

was magnificent.

I loved it.

Your fish was impeccable,
absolutely impeccable.

Your lobster, you know
the story. Ten out of ten.

But I really enjoy
simple things,

like your soup, your rice
smelled absolutely delightful.

So, well done.

Thank you so much for
coming to our dinner party.

Thanks for having us.
Did well, Chefs.

Thank you so much.

(APPLAUSE)

(ALL LAUGH)

JEAN-CHRISTOPHE:
OK, next team please,

the pink.

(APPLAUSE)

PAT: As captain,
I am feeling the pressure

that if we haven't done enough,
I kind of feel responsible

that Lydia and Olaolu will be
heading into a black-apron cook.

Right.
SOFIA: That's a lot of food.

What have you made there?

Today, we've made a pan-seared
Scotch fillet steak

with caramelised onions.

Mm-hm.

A sumac-and-lemon
roasted chicken.

A kale, orange and grape salad.

A roasted eggplant
with tahini dressing,

and a beetroot hummus.

As well as a stone fruit crumble
and a creme anglaise.

Gonna talk, like, overall feast
first.

It looked really inviting, guys.
Like, great pops of colour.

Um, I feel like, for me,

what I was looking for
was, like, more fresh herbs,

a little bit more spice

and a little bit more lemon
across the board.

While the steak is
cooked beautifully,

I felt like the onions were
quite, like, pretty heavy.

The chicken, I wanted a little
bit more seasoning,

and it is a little bit over.

And then the salad, the salad
was, like, super zingy.

I just would have loved
a ton more herbs.

So, all in all, I think there's

nothing really wrong
with the dishes.

I just wanted more lift
through fresh herbs,

lemon and seasoning.

Thanks.
Thank you.

Thank you, guys.

(APPLAUSE)

Next team, the red team, please.

VINNIE: We've got lamb cutlets
with a pecorino gremolata.

Pan-fried King George whiting.

Confit garlic hummus.

Chard, fennel, radicchio
and orange salad.

Some roast potatoes.

And then, to finish off,

we've got an
orange-and-olive-oil sponge

with a lemon thyme anglaise.

The lamb was perfectly cooked,

and the fish, it's very,
very delicate flesh,

and you've absolutely
done it justice.

Guys, I think this is a really
well thought out feast.

JEAN-CHRISTOPHE: Your sponge
is light, it's powerful,

it's excellent.

I could sleep on it.

It's a super job.
ALL: Thank you.

Righto, team brown,
come on down.

So, we've got whole
split lobster

with a lobster-brain-and-finger-
lime emulsion.

Twice-cooked crispy lamb

with, like, a sticky plum
and lime sauce.

Confit cabbage.

GRACE: And then on the chips

there's a mountain
pepper leaf salt.

And then, also, there's
a little salad there

with a burnt mandarin dressing.

LUKE: And then we have
an apricot crumble

with a wattleseed ice-cream.

ANDY: The colours on this feast,
I was just drawn to.

The lobster, I loved that head
sauce. I really did.

I do feel the flesh was
a little bit over.

Then we go to the lamb.

The flavour is unreal
and I love the double-fry on it,

I just wish it was a lamb rib.

It just needs more fat.

But all in all,
it's flavour city here.

(APPLAUSE)

Next family feast belongs to
team orange.

KANIKA: I'm feeling
really, really nervous.

Annabel and Jack
have cooked Indian food

for the very first time.

I feel like they've
done so good.

It feels like a feast.

Let's see how it tastes.

JEAN-CHRISTOPHE: Ooh.

I hope you're hungry.
Oh, nice.

My first question is
for Jack and Annabel.

How did you go under the
leadership of Mama Kanika?

It was kind of like Ratatouille,

and she was like Remy
sitting on our shoulders,

like, pulling our hair,
getting us to, like, cook.

It was good.

So, Kanika, what are the dishes?

So, today, we've made
butter chicken.

A spicy chickpea curry.

For the condiments, we've got
mint coriander chutney,

we've got a mango chutney.

And then we've got
a yoghurt raita

with mint, coriander
and cucumber.

And on the side
we've got lachha paratha.

And for the dessert,

we've made you kheer,
which is a rice pudding.

Is it satisfying to watch us
dish it out like a family?

It's really satisfying.

Team orange...

..great flavours.

It feels like this was made
by an Indian family, honestly.

(LAUGHS)

Love the flavour of
the butter chicken.

It's quite tomatoey,
and I really like that.

You've got that herb-filled
cooling cucumber raita,

that freshness from
the chutney itself,

and the sweetness
from the mango.

So, it's really quite balanced.

Overall, that is a delicious
Indian family feast

cooked by
a very modern family.

Thank you.
(ALL LAUGH)

I've actually loved everything.

It's very simple.

I mean, the chicken
was succulent,

raita sauce was superb,

and also combined superbly well
with all the dishes.

And I love the chickpea curry.

So, basically, I'm very happy.

Thank you.
Thank you.

ANDY: Cheers, orange team.
Well done.

(APPLAUSE)

JACK: Well done, guys.

We can't wait to taste your
feast, navy team.

(CHEERING, APPLAUSE)

Take your time. No rush.

Yeah?

HANNAH: After every cook
in this kitchen,

your head starts to spiral.

I'm really hoping that
I've elevated this enough

to MasterChef style.

I must say...you kind
of all look related.

(ALL LAUGH)

There's a similarity
that is hard to ignore.

We're twinning a few days
without outfits.

Did you mean to do your hair
exactly the same?

(ALL LAUGH)

And brown tops?

Well, yours is a bit maroon,
but yeah, yeah.

I've got brown pants, though.
Yeah.

It's true.

Ladies of the navy,
what have you made?

We have made a modern
Australian feast.

A roast chicken
with yoghurt dressing.

A snapper that has been roasted,
as well,

with herbs and a herb sauce.

Roast potatoes, hazelnut crumb.

Tahini-honey glazed carrots,

and broccolini with
hazelnut pangrattato.

Our dessert is a ricotta-and-
orange-and-olive-oil cake

with an orange-and-nutmeg
ice-cream.

I'm going to start
with the chicken.

My piece was cooked so, so well,

still so lovely and juicy.

And I loved how everything
went together.

I thought everything made sense.

I do wonder if you had
a few too many sauces.

(LAUGHS) Sorry, I shouldn't
laugh. That's fair.

A few too many?

I think the mayonnaise-y
kind of sauce you had

under the potatoes just kind
of threw everything into

too much of the rich zone.

So, if you made your way around,

I think you could kind of,
like, self-balance the meal.

I think the broccolini was maybe
a little on the tough side.

All in all,
a lovely balance of flavours.

And I loved all the little

crunchy bits on everything,
as well.

But...

(SIGHS) ..I think that's one of
the best cakes we've had so far.

Bella.
It's really, really good.

Olive oil just gives it this
lovely, like, velvety texture.

I thought it was spot-on.

ANDY: Proteins, for me,
were amazing.

The fish, also, just
beautifully cooked.

And I'm talking, like, just.

And the two sauces
that I had with those,

the herb number with the fish,
and then this yoghurty number

with the chicken went
perfectly together.

I would have left
that garlic aioli off.

OK.
Because it does...

That's the one that is, like,
leaching into everything

and then just taking, like,
dominating the whole plate.

Um, and it's probably the one
that I didn't want to dominate

the plate, out
of all of the sauces.

Thank you.
JEAN-CHRISTOPHE: Good work.

(APPLAUSE)

I'm still... I'm happy.
I'm happy.

That was your first team
challenge, and you smashed it.

Food brings family together,

and today we could really taste

the fun and connection
you shared with your team.

You made our jobs
incredibly tough today

because we had to find
the bottom two teams

to go into tomorrow's
elimination.

Let's start with the good news,
eh?

There were two teams

who we would happily
feast with any time.

Turquoise team.

Whoo!

Well done, guys.

Your feast, it was generous, and
everything belonged together.

I will definitely be
hitting your mum up

for that cauliflower
salad recipe, Dot.

That was a cracker. You guys
are safe. Well done.

Thank you.

Purple team!

(CHEERING)

Hang on.

You worked exactly
how a team should,

and it showed in your food.

The Chinese family feast, it had
flavours to absolute die for.

You're also safe. Well done.

With the hits,
there are always some misses.

And, unfortunately,
there were two teams

whose family feasts were
a little dysfunctional.

Pink team...

..your chicken was
unevenly cooked,

and, overall, you just needed
more flavour and seasoning.

Navy team...

..you spread yourselves
too thin,

and the sauce overpowered
your feast.

Pat, Olaolu, and Lydia,

Alyona, Hannah, and Bella...

..I'm sorry, it just
wasn't your day today.

So, you'll be cooking
for your spot

in the competition tomorrow.

PAT: You alright?
LYDIA: Yeah. (SNIFFLES)

We tried our best.

We were super proud of how we
performed in the challenge.

Now I'm actually going against
them in a black apron,

and I could potentially
send one of them home,

or it could be me
that's going home.

So, yeah, it's really
unsettling.

ANNOUNCER: Tomorrow night,

family sets the scene
for the fondest food memories.

That tradition is what got me
into cooking.

Who can harness
that happiness on a plate...

Dear Lord.

Risk of going home is real.

..with the heavy weight of
a black apron?

HANNAH: The doubt is starting
to creep in a little bit.

I could be going home.

This is do or die. It's crazy.

Captions by Red Bee Media