1 00:00:18,280 --> 00:00:20,240 ANDY: Hello! 2 00:00:20,240 --> 00:00:21,880 (JUDGES APPLAUD) 3 00:00:21,880 --> 00:00:23,600 SOFIA: Morning, everyone! 4 00:00:23,600 --> 00:00:26,400 WOMAN: To benches. Come on in! 5 00:00:26,400 --> 00:00:28,480 Pick a bench! Any bench! 6 00:00:28,480 --> 00:00:30,480 Oh, damn. 7 00:00:32,320 --> 00:00:35,440 Or just go to the bench that is left. 8 00:00:35,440 --> 00:00:36,640 Back to the front again. 9 00:00:38,080 --> 00:00:39,400 What is going... 10 00:00:39,400 --> 00:00:42,200 Oh, look at this line of Asians. Let's go. (LAUGHS) 11 00:00:42,200 --> 00:00:43,360 Oh, wow. 12 00:00:44,520 --> 00:00:46,720 I bet you're all itching 13 00:00:46,720 --> 00:00:49,640 to know what's under those cloches on your benches. 14 00:00:49,640 --> 00:00:51,000 WOMAN: Yeah. 15 00:00:51,000 --> 00:00:52,800 Mind's racing. There's a whole lot of things. 16 00:00:52,800 --> 00:00:54,880 You know, it could be a special ingredient. 17 00:00:54,880 --> 00:00:57,520 Is it, like, a special kind of mystery box? 18 00:00:57,520 --> 00:00:58,720 It could be anything. 19 00:00:59,840 --> 00:01:01,360 Should we end the guessing game? 20 00:01:01,360 --> 00:01:02,480 (LAUGHS) 21 00:01:02,480 --> 00:01:04,080 Are we all ready? 22 00:01:04,080 --> 00:01:05,960 One hand on your cloche. 23 00:01:07,760 --> 00:01:10,480 You can lift your lids now! 24 00:01:12,880 --> 00:01:17,280 (ALL EXCLAIM AND LAUGH) 25 00:01:21,840 --> 00:01:23,040 OLAOLU: OK, I feel good about this. 26 00:01:23,040 --> 00:01:24,160 Oh, my God. I feel good about this. 27 00:01:24,160 --> 00:01:25,480 I feel very good about this. 28 00:01:25,480 --> 00:01:28,360 That's right, it's your first team challenge! 29 00:01:28,360 --> 00:01:30,280 (ALL CHEER) 30 00:01:34,200 --> 00:01:36,440 Dot, first team challenge. 31 00:01:36,440 --> 00:01:38,080 What do you think of your new family? 32 00:01:38,080 --> 00:01:39,920 New family. I'm excited. 33 00:01:39,920 --> 00:01:42,240 I like my current family, but, you know, we can expand. 34 00:01:42,240 --> 00:01:44,000 (LAUGHS) 35 00:01:44,000 --> 00:01:47,240 Um, I think we've all got very different cooking styles, 36 00:01:47,240 --> 00:01:48,560 but I think that's a positive. 37 00:01:48,560 --> 00:01:50,520 We can put our heads together 38 00:01:50,520 --> 00:01:53,160 and hopefully make something amazing for you guys. 39 00:01:53,160 --> 00:01:56,080 Row two, all Asian crew. 40 00:01:56,080 --> 00:01:57,520 WOMAN: Yeah! 41 00:01:57,520 --> 00:01:59,920 Definitely French cooking here, guys. 42 00:01:59,920 --> 00:02:00,920 Joking. 43 00:02:00,920 --> 00:02:02,720 Aaron, are you excited to cook with your teammates? 44 00:02:02,720 --> 00:02:04,000 I'm so excited. 45 00:02:04,000 --> 00:02:06,560 They're amazing cooks, so I'm, like, I'm keen to get going. 46 00:02:06,560 --> 00:02:07,560 Yeah. 47 00:02:09,040 --> 00:02:11,520 We want each team of three to work together 48 00:02:11,520 --> 00:02:15,440 to cook us a MasterChef-worthy family feast. 49 00:02:17,400 --> 00:02:20,360 We want at least two mains, 50 00:02:20,360 --> 00:02:25,280 three sides, plus something sweet. 51 00:02:25,280 --> 00:02:26,280 Whew! 52 00:02:26,280 --> 00:02:30,240 You have 75 minutes 53 00:02:30,240 --> 00:02:33,960 to prepare a sumptuous feast with your teammates. 54 00:02:35,080 --> 00:02:37,800 You didn't think we were gonna make it easy for you. 55 00:02:37,800 --> 00:02:39,960 You know, 75 minutes, we usually make one dish, 56 00:02:39,960 --> 00:02:42,600 and now we're asked to make six. 57 00:02:42,600 --> 00:02:45,880 So...that's a lot of work. 58 00:02:47,200 --> 00:02:49,200 It's not all fun and games, though. 59 00:02:49,200 --> 00:02:52,560 The two teams who have the least impressive dishes 60 00:02:52,560 --> 00:02:54,120 will face elimination tomorrow. 61 00:02:56,560 --> 00:03:00,480 Your 75 minutes starts now! 62 00:03:00,480 --> 00:03:02,960 (CHEERING, APPLAUSE) 63 00:03:02,960 --> 00:03:06,240 Alright, what are we thinking? Let's pick a cuisine. 64 00:03:07,880 --> 00:03:10,560 I think we've both done lobsters recently. 65 00:03:10,560 --> 00:03:11,560 OK. 66 00:03:11,560 --> 00:03:13,600 So I was thinking, as well, lamb. Like, Aussie? 67 00:03:13,600 --> 00:03:15,160 Yeah, yeah. Like, a lamb rack. Lamb rack. 68 00:03:15,160 --> 00:03:17,240 Like, surf and turf. And that's so Aussie. 69 00:03:17,240 --> 00:03:19,320 Yeah. Love. Love. Obsessed, actually. 70 00:03:19,320 --> 00:03:21,160 Guys, I've got onions and pomegranate. 71 00:03:21,160 --> 00:03:22,880 WOMAN: Do we have lemon? WOMAN 2: Yeah, I got the lemon. 72 00:03:22,880 --> 00:03:24,400 I actually love the amount of chatter. 73 00:03:24,400 --> 00:03:26,960 There's so much energy in here. 74 00:03:26,960 --> 00:03:28,160 To make it cohesive, 75 00:03:28,160 --> 00:03:29,960 I think we're obviously going to do Indian, right? 76 00:03:29,960 --> 00:03:31,080 We're going down the Indian road? 77 00:03:31,080 --> 00:03:32,240 Yeah, you would feel comfortable. 78 00:03:32,240 --> 00:03:33,720 I do. I feel like... 79 00:03:33,720 --> 00:03:35,600 I'm in my zone. I'm in my power. 80 00:03:35,600 --> 00:03:37,160 We'll follow you, Mum. Yeah, yeah. 81 00:03:37,160 --> 00:03:38,640 You're Chef today. We are doing Indian. 82 00:03:38,640 --> 00:03:40,240 Alright. Yeah. 83 00:03:40,240 --> 00:03:42,080 Whenever I think of family feast, 84 00:03:42,080 --> 00:03:44,800 I think, like, you want everything to flow together. 85 00:03:44,800 --> 00:03:46,960 And I think cuisines such as Indian 86 00:03:46,960 --> 00:03:49,960 are, like, the perfect cuisine for a team challenge. 87 00:03:49,960 --> 00:03:51,520 I am feeling really excited. 88 00:03:51,520 --> 00:03:54,960 I love my team and I am so pumped 89 00:03:54,960 --> 00:03:57,800 and excited for them to be learning Indian cuisine! 90 00:03:57,800 --> 00:04:00,520 This is Sunday night at Kanika's house! 91 00:04:00,520 --> 00:04:02,040 I think our strategy today is, 92 00:04:02,040 --> 00:04:04,280 obviously, Kanika is going to be our team leader, 93 00:04:04,280 --> 00:04:07,000 and then Jack and I are just going to really hone in 94 00:04:07,000 --> 00:04:10,480 on our ability to take instructions from her. 95 00:04:10,480 --> 00:04:12,960 I'm a little bit out of my depth with Indian food. 96 00:04:12,960 --> 00:04:16,160 I know a butter chicken, that's about it. (LAUGHS) 97 00:04:16,160 --> 00:04:18,120 Today, we're gonna be cooking butter chicken, 98 00:04:18,120 --> 00:04:20,680 a chickpea curry, a mango salsa, 99 00:04:20,680 --> 00:04:23,080 a mint and coriander salsa, 100 00:04:23,080 --> 00:04:25,600 a raita, and a kheer, 101 00:04:25,600 --> 00:04:28,200 which is an Indian rice pudding. 102 00:04:28,200 --> 00:04:30,560 I've got two litres of milk on the stove warming right now. 103 00:04:30,560 --> 00:04:32,560 This one! I've got this... Oh, sorry. 104 00:04:32,560 --> 00:04:33,600 That's OK. 105 00:04:37,480 --> 00:04:39,520 LUCY: I love all the woks on our bench. 106 00:04:39,520 --> 00:04:41,200 Oh, man. 107 00:04:41,200 --> 00:04:43,560 Guess what cuisine we're making. Yeah. (LAUGHS) 108 00:04:44,560 --> 00:04:48,320 I think, like, when you get two Chinese-background people 109 00:04:48,320 --> 00:04:50,560 and you look at the front and there's a lobster there, 110 00:04:50,560 --> 00:04:54,280 you think ginger shallot lobster with noodle. 111 00:04:54,280 --> 00:04:56,080 Alright, team leader, who's it gonna be? 112 00:04:56,080 --> 00:04:57,480 AARON: Emily. Emily? Cool. 113 00:04:59,000 --> 00:05:03,720 Um, so, today we are going to make a ginger scallion lobster 114 00:05:03,720 --> 00:05:05,080 with noodles underneath. 115 00:05:05,080 --> 00:05:06,840 We're going to go for a steamed snapper 116 00:05:06,840 --> 00:05:08,280 with ginger and scallions, 117 00:05:08,280 --> 00:05:11,040 and ABC soup with cucumber salad, 118 00:05:11,040 --> 00:05:12,800 a tapioca sago dessert. 119 00:05:12,800 --> 00:05:14,360 Have we started the noodles? 120 00:05:14,360 --> 00:05:15,560 Nah. I'll do the noodles. 121 00:05:16,800 --> 00:05:18,160 I think we're a bangin' team. 122 00:05:18,160 --> 00:05:19,440 Everything that's on the menu, 123 00:05:19,440 --> 00:05:22,080 Aaron and I both have made in the past. 124 00:05:22,080 --> 00:05:24,320 And then Lucy is the dessert queen. 125 00:05:24,320 --> 00:05:25,680 She's going to kill this. 126 00:05:25,680 --> 00:05:28,720 Trusting Emily's leadership, so we're gonna smash it. 127 00:05:28,720 --> 00:05:31,240 You know, Asians love A's, 128 00:05:31,240 --> 00:05:33,480 and, basically, that's what we're aiming for today. 129 00:05:33,480 --> 00:05:35,200 (LAUGHS) 130 00:05:35,200 --> 00:05:37,120 Is that the nicest way to put it? 131 00:05:37,120 --> 00:05:38,120 That was good. 132 00:05:39,120 --> 00:05:40,840 SOFIA: Oh, yeah, mama! 133 00:05:40,840 --> 00:05:42,320 We're going beef, guys. 134 00:05:42,320 --> 00:05:44,600 (LAUGHS) That's too much food. 135 00:05:44,600 --> 00:05:46,840 That's too much. Is that too much? Never enough. 136 00:05:46,840 --> 00:05:48,480 There's no such thing as too much food. 137 00:05:49,600 --> 00:05:52,200 75 minutes is not a lot of time to create a feast. 138 00:05:52,200 --> 00:05:55,640 And I think we need to inject as much flavour in as we can. 139 00:05:55,640 --> 00:05:58,720 And with a Middle Eastern-style feast, 140 00:05:58,720 --> 00:06:00,240 we can do that. 141 00:06:00,240 --> 00:06:03,120 OK, I think just two. Two, yeah. 142 00:06:03,120 --> 00:06:04,400 You're fine with that? Yeah. 143 00:06:04,400 --> 00:06:05,480 I mean, at the end of the day, 144 00:06:05,480 --> 00:06:06,880 we've got the chicken skewers, as well. 145 00:06:06,880 --> 00:06:07,880 Yeah, exactly. 146 00:06:07,880 --> 00:06:10,120 Nobody's eating a whole steak to themselves in any family. 147 00:06:10,120 --> 00:06:12,640 Oh, not in your family? (BOTH LAUGH) 148 00:06:12,640 --> 00:06:14,240 Today for our Middle Eastern feast, 149 00:06:14,240 --> 00:06:16,680 our two mains are going to be chicken, 150 00:06:16,680 --> 00:06:18,760 preserved lemon and garlic skewers, 151 00:06:18,760 --> 00:06:22,120 a beautiful Baja-style spiced steak. 152 00:06:22,120 --> 00:06:25,160 Our sides is my mum's cauliflower salad, 153 00:06:25,160 --> 00:06:27,600 pilaf rice, and two dips - 154 00:06:27,600 --> 00:06:30,440 baba ghanoush, and we've got a tahini yoghurt. 155 00:06:33,200 --> 00:06:34,440 I'm on sweets. 156 00:06:34,440 --> 00:06:38,120 You're getting, like, a Dubai chocolate-inspired pavlova 157 00:06:38,120 --> 00:06:41,120 with a chocolate chewy pavlova base 158 00:06:41,120 --> 00:06:43,400 and Chantilly pistachio cream on top, 159 00:06:43,400 --> 00:06:46,200 with some nice citrus flavours placed over the top of that, 160 00:06:46,200 --> 00:06:47,760 just to tie it all together. 161 00:06:47,760 --> 00:06:49,920 I feel like naturally I've become the leader. 162 00:06:49,920 --> 00:06:52,680 I don't know if it's because I'm in the middle of these two, 163 00:06:52,680 --> 00:06:55,240 but Miin doesn't really know the flavours that well, 164 00:06:55,240 --> 00:06:57,600 and Alita, she's focusing on the desserts. 165 00:06:57,600 --> 00:07:00,000 Let's hope I lead us to success. 166 00:07:00,000 --> 00:07:01,720 Guys, we've gotta have fun. 167 00:07:01,720 --> 00:07:03,160 MIIN: Yeah, let's go. This is craziness. 168 00:07:03,160 --> 00:07:04,280 Have fun with this. 169 00:07:07,240 --> 00:07:08,720 JACKIE: Can I ask, do you know what this is? 170 00:07:08,720 --> 00:07:10,520 That's thyme. That's lemon thyme. 171 00:07:10,520 --> 00:07:12,080 That's lemon thyme. I'm gonna use that. 172 00:07:12,080 --> 00:07:13,320 Yep. Are you guys gonna use this? 173 00:07:13,320 --> 00:07:14,680 Perfect. It is great. 174 00:07:14,680 --> 00:07:18,280 Uh, we are going to be making, like, a Mediterranean feast. 175 00:07:18,280 --> 00:07:22,560 We are doing lamb cutlets, pan-fried King George whiting. 176 00:07:22,560 --> 00:07:25,560 Jackie's going to be making a sponge cake with citrus elements 177 00:07:25,560 --> 00:07:27,320 to kind of complement the rest of our food. 178 00:07:27,320 --> 00:07:31,720 So, hopefully, it feels like Sunday lunch, family, 179 00:07:31,720 --> 00:07:34,520 glass of wine, and just enjoying all of the food there. 180 00:07:39,440 --> 00:07:42,240 Alright, early days, Casper. I'm liking the look of it. 181 00:07:42,240 --> 00:07:44,560 Yeah. Give that a smell. 182 00:07:44,560 --> 00:07:46,360 Alright, that needs time... It hasn't even fused yet. 183 00:07:46,360 --> 00:07:47,640 Yeah. This should be good. 184 00:07:47,640 --> 00:07:50,160 We're gonna go, like, Australians, surf and turf, 185 00:07:50,160 --> 00:07:51,920 but then bring in some native flavours, too. 186 00:07:51,920 --> 00:07:56,120 So, we're gonna do a whole lobster and then also lamb ribs. 187 00:07:56,120 --> 00:07:59,040 And then Luke's gonna get on a nice crumble. 188 00:07:59,040 --> 00:08:00,960 Alright, crumble's going in, gang. 189 00:08:00,960 --> 00:08:03,560 So, lamb is on, cooking. 190 00:08:03,560 --> 00:08:06,160 Luke's got his crumble in the oven, so I think we're on track. 191 00:08:06,160 --> 00:08:08,280 I'm gonna do the first fry on the chips. 192 00:08:08,280 --> 00:08:09,560 Yep. 193 00:08:09,560 --> 00:08:11,280 Teamwork is key! 194 00:08:11,280 --> 00:08:12,920 60 minutes to go! 195 00:08:12,920 --> 00:08:15,720 (JUDGES SHOUT ENCOURAGEMENT) 196 00:08:17,320 --> 00:08:19,120 Do you have the vegies? Vegies, vegies. 197 00:08:24,640 --> 00:08:26,720 Doing the salad, right? Eh? 198 00:08:26,720 --> 00:08:28,920 I'm doing the salad? Salad and glaze, yeah. 199 00:08:28,920 --> 00:08:30,320 Yep, and the glaze. 200 00:08:30,320 --> 00:08:31,760 What's our other side? 201 00:08:31,760 --> 00:08:34,680 The hummus, the salad, and the... 202 00:08:34,680 --> 00:08:36,200 (READS) "Sides - eggplant rounds, 203 00:08:36,200 --> 00:08:37,200 "kale and grape salad..." 204 00:08:37,200 --> 00:08:39,280 Oh, you want eggplant. 205 00:08:39,280 --> 00:08:40,720 OLAOLU: I'll get it. I'll get it. 206 00:08:40,720 --> 00:08:42,720 Alright. Yeah, the big ones. You keep going. 207 00:08:42,720 --> 00:08:44,920 Forgot about the eggplant. 208 00:08:44,920 --> 00:08:46,800 For our family feast, we're gonna do 209 00:08:46,800 --> 00:08:48,360 Middle Eastern-style food. 210 00:08:48,360 --> 00:08:49,600 So, a nice steak 211 00:08:49,600 --> 00:08:51,680 with a caramelised onion reduction. 212 00:08:51,680 --> 00:08:54,000 We'll do a sumac-and-lemon roasted chicken. 213 00:08:54,000 --> 00:08:56,240 And for dessert, a La Luz crumble, 214 00:08:56,240 --> 00:08:59,000 which has apricots and some spices in it. 215 00:08:59,000 --> 00:09:00,280 OK, my chook's in, 216 00:09:00,280 --> 00:09:01,760 so I might portion steaks 217 00:09:01,760 --> 00:09:03,320 and get them ready to room temperature. 218 00:09:03,320 --> 00:09:04,480 Are we happy with that? Yep, yep. 219 00:09:04,480 --> 00:09:05,640 Definitely. Definitely. 220 00:09:05,640 --> 00:09:07,080 I'd say, looking at our team, 221 00:09:07,080 --> 00:09:09,760 I can't really see a really standout natural leader. 222 00:09:09,760 --> 00:09:11,600 Naturally, I'm pretty introverted, 223 00:09:11,600 --> 00:09:14,880 and Olaolu is also a fairly quiet person, as well. 224 00:09:14,880 --> 00:09:16,600 Lydia's quite outgoing, 225 00:09:16,600 --> 00:09:18,760 but I don't know whether she would want to stand in 226 00:09:18,760 --> 00:09:20,720 as a leader and tell people what to do, 227 00:09:20,720 --> 00:09:23,240 so we're gonna workshop together as a team. 228 00:09:24,240 --> 00:09:27,680 Right, pink team, who's the boss? 229 00:09:27,680 --> 00:09:29,520 LYDIA: We all are. (LAUGHS) 230 00:09:29,520 --> 00:09:30,840 Do we speak to anyone in particular, 231 00:09:30,840 --> 00:09:31,840 or what's going on here? 232 00:09:31,840 --> 00:09:33,720 No, you can speak to us as a collective. 233 00:09:33,720 --> 00:09:34,800 Oh, OK. 234 00:09:34,800 --> 00:09:37,400 (BLENDER WHIRRS) 235 00:09:39,000 --> 00:09:41,440 You go over there, I'll stay here, and then... 236 00:09:41,440 --> 00:09:43,000 Shall we? Right. 237 00:09:44,040 --> 00:09:45,600 Hey, pink team, bring it in. 238 00:09:45,600 --> 00:09:46,880 We're gonna have a little team talk. 239 00:09:46,880 --> 00:09:48,920 "So...so..." is not an answer for me. 240 00:09:48,920 --> 00:09:50,120 We're gonna have a little team talk. 241 00:09:50,120 --> 00:09:51,840 Yes. OK, right now, we came up, 242 00:09:51,840 --> 00:09:54,480 and we can't have three individuals in this. 243 00:09:54,480 --> 00:09:56,120 We need someone to steer the ship 244 00:09:57,760 --> 00:10:00,680 And then two others just to really get behind them. 245 00:10:01,920 --> 00:10:03,760 Andy and Jean-Christophe have concerns 246 00:10:03,760 --> 00:10:05,480 we may not all be on the same page. 247 00:10:05,480 --> 00:10:07,280 Yeah, alright. Let's do it. Are we on? 248 00:10:07,280 --> 00:10:08,280 We're on. Let's go. 249 00:10:08,280 --> 00:10:09,280 Thank you. 250 00:10:09,280 --> 00:10:12,520 I don't really know exactly where each dish is up to, 251 00:10:12,520 --> 00:10:15,440 which has started a bit of a blinking red light in my head. 252 00:10:15,440 --> 00:10:17,080 There needs to be a clear leader, and, otherwise, 253 00:10:17,080 --> 00:10:18,480 we're not gonna get this done. 254 00:10:18,480 --> 00:10:19,920 We'll be back in the black aprons 255 00:10:19,920 --> 00:10:22,560 and cooking for our life again and at risk of going home. 256 00:10:32,040 --> 00:10:33,760 We can't have three individuals in this. 257 00:10:33,760 --> 00:10:35,560 We need someone to steer the ship, 258 00:10:35,560 --> 00:10:38,680 and then two others just to really get behind them. 259 00:10:38,680 --> 00:10:40,560 Um, are we on? I'll do it. 260 00:10:40,560 --> 00:10:41,600 Yeah, we're on. Let's go. 261 00:10:41,600 --> 00:10:43,080 Thank you. 262 00:10:43,080 --> 00:10:44,360 I'm pretty introverted, 263 00:10:44,360 --> 00:10:46,640 so whilst I'm not naturally that person 264 00:10:46,640 --> 00:10:48,280 that wants to take the reins from the start, 265 00:10:48,280 --> 00:10:52,120 when the time comes, I am happy to step up and lead a team. 266 00:10:53,320 --> 00:10:54,960 How are we going, Olaolu? You're on the anglaise? 267 00:10:54,960 --> 00:10:55,960 Yeah, yeah. 268 00:10:55,960 --> 00:10:57,360 You got everything you need for that? 269 00:10:57,360 --> 00:10:58,360 I think so, yeah. 270 00:10:58,360 --> 00:11:01,080 We haven't been communicating as much as we should have. 271 00:11:01,080 --> 00:11:03,040 How you going, Lydia? Is that salad done? 272 00:11:03,040 --> 00:11:05,720 Nearly. I'm about to just zhuzh it up a bit. 273 00:11:05,720 --> 00:11:07,360 Alright. And we've gotta get that eggplant done. 274 00:11:07,360 --> 00:11:08,360 Yeah. 275 00:11:08,360 --> 00:11:10,840 It's kind of now, being a bit of chunk out of the clock has gone, 276 00:11:10,840 --> 00:11:14,760 I need to know where everyone's at so we can deliver in time. 277 00:11:14,760 --> 00:11:17,240 If you need something, just tell me and I'll run for it, alright? 278 00:11:17,240 --> 00:11:18,760 Alright. Thank you. 279 00:11:24,040 --> 00:11:25,760 MAN: Alright, let's get this thing cranking. 280 00:11:27,080 --> 00:11:28,480 Alright, guys, fish is on. 281 00:11:34,160 --> 00:11:35,760 GRACE: That's awesome, Luke. 282 00:11:35,760 --> 00:11:37,080 Yeah, I like it, I like it. 283 00:11:39,040 --> 00:11:40,960 We have such a great team, all girls. 284 00:11:40,960 --> 00:11:43,280 So, I think we're gonna nail it today. 285 00:11:43,280 --> 00:11:45,600 HANNAH: All girlpower today. Hell yeah. 286 00:11:45,600 --> 00:11:47,160 For our first team challenge, 287 00:11:47,160 --> 00:11:49,920 we're thinking modern Australian roast dinner-type thing. 288 00:11:49,920 --> 00:11:52,960 It's gonna be spatchcocked chicken, baked fish, 289 00:11:52,960 --> 00:11:54,680 and then we've got lots of beautiful vegie sides, 290 00:11:54,680 --> 00:11:56,200 just big whole vegetables. 291 00:11:56,200 --> 00:11:57,800 So, we've got a potato dish, 292 00:11:57,800 --> 00:11:59,800 a carrot dish, and a broccolini dish. 293 00:11:59,800 --> 00:12:02,280 And we're gonna finish with ricotta-and-orange cake 294 00:12:02,280 --> 00:12:04,800 with a nutmeg orange ice-cream. 295 00:12:04,800 --> 00:12:07,240 Good, ice-cream is almost ready to chill. 296 00:12:07,240 --> 00:12:10,360 You're amazing! Are you kidding me? 297 00:12:10,360 --> 00:12:12,040 Dude, you're a machine. 298 00:12:12,040 --> 00:12:14,480 Being a mum of four, I do this all the time. 299 00:12:14,480 --> 00:12:17,000 I do friends' feasts, family feasts. 300 00:12:17,000 --> 00:12:20,400 So, naturally ends up that I'm the team leader. 301 00:12:20,400 --> 00:12:23,240 OK, so, I'm just gonna load loads of parsley, 302 00:12:23,240 --> 00:12:25,720 basil, dill into the fish, with lemon and garlic. 303 00:12:25,720 --> 00:12:28,280 Just absolutely load it. Lemon and garlic, absolutely. 304 00:12:28,280 --> 00:12:29,280 Yeah. Yeah. 305 00:12:29,280 --> 00:12:31,560 It's really chaotic, but I think we're girls 306 00:12:31,560 --> 00:12:33,200 and we're communicating pretty well. 307 00:12:33,200 --> 00:12:34,720 I think we're on the same page throughout, 308 00:12:34,720 --> 00:12:36,880 and we're talking, we're checking in with each other. 309 00:12:36,880 --> 00:12:39,200 So I think that's really important. 310 00:12:39,200 --> 00:12:41,160 Teamwork makes the dream work! 311 00:12:41,160 --> 00:12:43,080 45 minutes to go! 312 00:12:43,080 --> 00:12:45,160 (JUDGES APPLAUD) 313 00:12:45,160 --> 00:12:46,720 PAT: Needs salt. Yeah. 314 00:12:46,720 --> 00:12:48,160 And a bit more sweetness. 315 00:12:50,440 --> 00:12:53,240 DOT: Guys, it's smelling Middle Eastern. Whew! 316 00:12:53,240 --> 00:12:54,520 We're working great as a team. 317 00:12:54,520 --> 00:12:56,280 The spoons are flying between us, 318 00:12:56,280 --> 00:12:57,360 we are tasting as we go, 319 00:12:57,360 --> 00:12:59,520 which my mum always said you had to do, 320 00:12:59,520 --> 00:13:01,440 and it's starting to feel like a family. 321 00:13:01,440 --> 00:13:03,360 Guys, it's looking good. 322 00:13:03,360 --> 00:13:06,760 So, I'm focusing on the Baja-style spice steak. 323 00:13:06,760 --> 00:13:09,240 Guys, the steak looks gorgeous. 324 00:13:09,240 --> 00:13:11,520 I want to eat that. Yeah. 325 00:13:11,520 --> 00:13:13,200 Miin, he is busy at work. 326 00:13:13,200 --> 00:13:16,040 He is putting those chicken skewers together, 327 00:13:16,040 --> 00:13:17,320 and it is looking good. 328 00:13:17,320 --> 00:13:19,440 The pilaf rice is in the oven. 329 00:13:19,440 --> 00:13:21,400 I'm just trying to taste the rice. 330 00:13:23,040 --> 00:13:24,760 Alita is working on the dessert. 331 00:13:24,760 --> 00:13:26,680 I am so happy that is looked after, 332 00:13:26,680 --> 00:13:27,680 I don't need to worry. 333 00:13:27,680 --> 00:13:31,960 I'm trying it as she goes, and, oh, my gosh, it is spiritual. 334 00:13:31,960 --> 00:13:34,240 Oh, my God! Hi! 335 00:13:34,240 --> 00:13:35,800 Look at this meringue! 336 00:13:35,800 --> 00:13:38,440 Oh, darling! You've made a pav! 337 00:13:38,440 --> 00:13:40,160 We're actually doing pretty good. 338 00:13:40,160 --> 00:13:42,840 And, so, you're just gonna cook these, like, on what? 339 00:13:42,840 --> 00:13:44,160 How are you gonna do it? Just... 340 00:13:44,160 --> 00:13:47,480 Just medium rare-ish, I think, is probably the safest. 341 00:13:47,480 --> 00:13:49,120 So we'll do zhuzh-zhuzh, 342 00:13:49,120 --> 00:13:50,400 and then we'll pop it in to, like... 343 00:13:50,400 --> 00:13:51,880 Zhuzh-zhuzh. Zhuzh. Yeah, zhuzh. 344 00:13:51,880 --> 00:13:53,400 (LAUGHS) Zhuzh-zhuzh-zhuzh. 345 00:13:53,400 --> 00:13:54,720 Two dips? Two dips, 346 00:13:54,720 --> 00:13:57,400 Two dips, a salad, and the rice. 347 00:13:57,400 --> 00:14:00,040 Oh, wow. So, kind of a fourth side? 348 00:14:00,040 --> 00:14:01,720 Yeah. Why not? 349 00:14:01,720 --> 00:14:03,960 We are really running with 350 00:14:03,960 --> 00:14:06,080 creating a feast that we would want to eat. 351 00:14:06,080 --> 00:14:08,640 When you're feeding a crowd, you want to have variety, 352 00:14:08,640 --> 00:14:10,800 so we've got four sides, actually. 353 00:14:10,800 --> 00:14:12,320 We just kept giving. 354 00:14:12,320 --> 00:14:14,480 It's a feast, after all. 355 00:14:14,480 --> 00:14:16,080 This is something I'd love to sit down and eat, 356 00:14:16,080 --> 00:14:18,840 so, hopefully, the judges feel the same. 357 00:14:20,960 --> 00:14:22,880 EMILY: Use those muscles, bro. 358 00:14:22,880 --> 00:14:24,840 I'm just butchering the lobster 359 00:14:24,840 --> 00:14:27,120 and coating it in a bit of cornflour 360 00:14:27,120 --> 00:14:29,040 and some Shaoxing wine, some seasoning, as well. 361 00:14:29,040 --> 00:14:31,800 That's gonna go into our lobster noodle dish. 362 00:14:31,800 --> 00:14:33,280 EMILY: For our Chinese feast, 363 00:14:33,280 --> 00:14:36,760 we need this lobster dish to be our wow factor. 364 00:14:36,760 --> 00:14:39,200 So, we're putting on two lobster tails. 365 00:14:39,200 --> 00:14:40,200 Want a hand with the lobster? 366 00:14:40,200 --> 00:14:42,680 And then we can serve, like, the lobster on top of the noodles. 367 00:14:42,680 --> 00:14:43,680 Yep. 368 00:14:43,680 --> 00:14:45,800 But one thing we need to make sure is 369 00:14:45,800 --> 00:14:47,800 the cook on the lobster, as well. 370 00:14:47,800 --> 00:14:50,880 It's easy to go over, it's easy to be under, 371 00:14:50,880 --> 00:14:54,120 and to be absolutely precise, that's what we want. 372 00:14:54,120 --> 00:14:56,400 Can we taste this, guys? LUCY: Yeah. 373 00:14:56,400 --> 00:14:59,000 We want the juices coating the shells and the meat. 374 00:14:59,000 --> 00:15:00,240 Like, we want it to be 375 00:15:00,240 --> 00:15:02,360 easily coming out of the shell, as well. 376 00:15:02,360 --> 00:15:03,360 There's not much sauce going. 377 00:15:03,360 --> 00:15:04,680 You might have to make more sauce on top. 378 00:15:04,680 --> 00:15:06,080 Yep. 379 00:15:06,080 --> 00:15:07,720 Sauce is good. Mmm! 380 00:15:07,720 --> 00:15:09,280 That's really good. OK, cool. 381 00:15:10,320 --> 00:15:11,400 MAN: Let's get it going. 382 00:15:15,000 --> 00:15:17,560 CASPER: Happy, Luke? Yeah, ice-cold happy. 383 00:15:17,560 --> 00:15:19,640 HANNAH: I'm feeling good about this. 384 00:15:19,640 --> 00:15:21,360 I'm gonna shove something in your mouth in a minute. 385 00:15:21,360 --> 00:15:23,960 (SIGHS) Yes, please. Great. 386 00:15:23,960 --> 00:15:25,480 We're about halfway through the cook, 387 00:15:25,480 --> 00:15:26,600 all our ovens are packed. 388 00:15:26,600 --> 00:15:28,760 We've got cake in one, chicken in one, 389 00:15:28,760 --> 00:15:30,560 fish in one, potatoes in two. 390 00:15:30,560 --> 00:15:32,280 And we're now working on our vegetables 391 00:15:32,280 --> 00:15:35,160 for our modern Australian family feast. 392 00:15:35,160 --> 00:15:37,040 OK, ladies! Hello! 393 00:15:37,040 --> 00:15:38,280 How are we? JEAN-CHRISTOPHE: Hello. 394 00:15:38,280 --> 00:15:39,680 We're good. We're good? 395 00:15:39,680 --> 00:15:40,880 I think so. So, do we have a leader? 396 00:15:40,880 --> 00:15:42,320 I'm the mum, so I think it just suits. 397 00:15:42,320 --> 00:15:44,160 She's a mum. (LAUGHS) OK, let's go, Mum. 398 00:15:44,160 --> 00:15:45,520 Talk to us. What have you got? 399 00:15:45,520 --> 00:15:47,720 So, we're going to do an Australian family dinner. 400 00:15:47,720 --> 00:15:48,960 Bella is our dessert queen, 401 00:15:48,960 --> 00:15:50,280 so we're playing to her strength today. 402 00:15:50,280 --> 00:15:52,920 She's going to do a ricotta-and-orange cake, 403 00:15:52,920 --> 00:15:55,440 and then she's doing a nutmeg ice-cream. 404 00:15:55,440 --> 00:15:58,400 I've just chucked a spatchcocked chicken in there. 405 00:15:58,400 --> 00:16:00,720 We've got some whole-baked snapper over there. 406 00:16:00,720 --> 00:16:02,800 Yep. So, they're our proteins. 407 00:16:02,800 --> 00:16:04,320 What have we got flavour-wise? 408 00:16:04,320 --> 00:16:05,880 On the spatchcock chicken, what have we got? 409 00:16:05,880 --> 00:16:08,560 On the spatchcock chicken, we're going herbal. 410 00:16:08,560 --> 00:16:10,720 Snapper? Um, snapper. 411 00:16:10,720 --> 00:16:13,520 We've actually mimicked the herbs as much through that 412 00:16:13,520 --> 00:16:14,640 so that we're, like, 413 00:16:14,640 --> 00:16:16,800 kind of have a cohesive flow in this dish. 414 00:16:16,800 --> 00:16:20,200 Um, I feel like they need to be a little different, though. 415 00:16:20,200 --> 00:16:21,760 Simplicity is great, 416 00:16:21,760 --> 00:16:24,000 but I think we want something to kind of... 417 00:16:24,000 --> 00:16:25,680 Yeah. ..spice it up a little bit. 418 00:16:25,680 --> 00:16:27,640 Yeah. You know what I mean? 419 00:16:27,640 --> 00:16:29,560 See that big sign behind you? 420 00:16:29,560 --> 00:16:31,560 We're not at home anymore. 421 00:16:31,560 --> 00:16:33,560 We're in the MasterChef kitchen. 422 00:16:33,560 --> 00:16:35,760 Um, I'll go have a chat. Push on. 423 00:16:37,200 --> 00:16:39,160 Andy's looking concerned that we haven't 424 00:16:39,160 --> 00:16:41,240 elevated this enough to MasterChef style. 425 00:16:41,240 --> 00:16:43,560 And the bottom two teams are going into elimination. 426 00:16:43,560 --> 00:16:46,160 We need to figure out what to do. 427 00:16:46,160 --> 00:16:48,240 Are we adjusting anything? 428 00:16:48,240 --> 00:16:51,600 Um...it's a bit manic today, isn't it? 429 00:17:00,800 --> 00:17:03,200 Are we adjusting anything? Are we good? 430 00:17:03,200 --> 00:17:06,840 Um, it's not about our proteins being wrong, 431 00:17:06,840 --> 00:17:08,840 it's about them not standing out. 432 00:17:08,840 --> 00:17:10,520 Andy's looking concerned that we, you know, 433 00:17:10,520 --> 00:17:13,000 haven't elevated this enough to MasterChef style. 434 00:17:13,000 --> 00:17:14,840 So, this really is about zhuzhing up... 435 00:17:14,840 --> 00:17:16,080 ALYONA: The sauce, yeah. 436 00:17:16,080 --> 00:17:18,040 So, we're starting to chat amongst the bench 437 00:17:18,040 --> 00:17:19,960 about some ideas. 438 00:17:19,960 --> 00:17:21,400 The one thing I'm just thinking now, 439 00:17:21,400 --> 00:17:23,640 I don't want to go too yoghurty on everything. 440 00:17:23,640 --> 00:17:24,640 Yeah. 441 00:17:24,640 --> 00:17:26,440 We've come up with a little garlic yoghurt 442 00:17:26,440 --> 00:17:28,040 underneath the potatoes. 443 00:17:28,040 --> 00:17:30,960 I want kind of some acidity from that garlic yoghurt sauce. 444 00:17:30,960 --> 00:17:32,160 It ties in perfectly. 445 00:17:32,160 --> 00:17:33,880 So, I'm gonna start on the garlic yoghurt. 446 00:17:33,880 --> 00:17:36,120 I think that's enough to elevate our dishes. 447 00:17:36,120 --> 00:17:38,880 I think it's also going to save us from the bottom two. 448 00:17:38,880 --> 00:17:41,920 Uh, a little bit manic, but I really do trust my team, 449 00:17:41,920 --> 00:17:43,440 and I can see that we're pulling it together, 450 00:17:43,440 --> 00:17:44,920 so I'm actually feeling OK. 451 00:17:48,240 --> 00:17:50,800 I am honestly so excited. 452 00:17:50,800 --> 00:17:52,960 It is fantastic already. 453 00:17:52,960 --> 00:17:55,200 There is so much to be offered, 454 00:17:55,200 --> 00:17:57,360 and I cannot wait to taste all the food. 455 00:17:57,360 --> 00:18:00,960 But there are some good and there is some bad. 456 00:18:00,960 --> 00:18:02,560 SOFIA: How about the pink team? 457 00:18:02,560 --> 00:18:04,680 I'm really curious, because they're very different people, 458 00:18:04,680 --> 00:18:05,680 very different cooks. 459 00:18:05,680 --> 00:18:07,760 I think it's a ship without a captain. 460 00:18:07,760 --> 00:18:11,600 So, it looked like Pat was supposed to be the one, yeah? 461 00:18:11,600 --> 00:18:14,480 But I don't think he knows what Olaolu is doing. 462 00:18:14,480 --> 00:18:18,160 It needs someone to pull everyone together. 463 00:18:18,160 --> 00:18:19,720 SOFIA: We've got Miin, Dot and Alita 464 00:18:19,720 --> 00:18:21,920 in the turquoise team, doing a Middle Eastern feast, 465 00:18:21,920 --> 00:18:24,640 and then they're actually kind of doing four sides, 466 00:18:24,640 --> 00:18:28,760 because they're doing two dips, a cauliflower salad and a pilaf. 467 00:18:28,760 --> 00:18:29,760 I don't know, 468 00:18:29,760 --> 00:18:31,760 it feels like they're being a little bit overambitious. 469 00:18:31,760 --> 00:18:33,680 Like, let's just do more. We do. Yeah, yeah, yeah. 470 00:18:33,680 --> 00:18:35,080 If we can do it, let's do it. 471 00:18:35,080 --> 00:18:36,600 I just hope they can pull this off. 472 00:18:38,520 --> 00:18:40,600 VINNIE: Uh, the team's going pretty good, I think. 473 00:18:40,600 --> 00:18:42,640 We're all hands on deck. 474 00:18:42,640 --> 00:18:45,400 Everything here is, uh, Mediterranean-style. 475 00:18:45,400 --> 00:18:47,080 I've just taken my lamb out of the oven. 476 00:18:47,080 --> 00:18:48,360 Petro's just butterflying his fish, 477 00:18:48,360 --> 00:18:50,840 which shouldn't take very long to cook, it's just fish. 478 00:18:50,840 --> 00:18:53,040 Jackie's just working on her custard now, as well. 479 00:18:53,040 --> 00:18:55,200 I think we're doing pretty well together, yeah. 480 00:18:55,200 --> 00:18:56,760 Are we happy with that? JACKIE: Yeah. That looks yum. 481 00:18:56,760 --> 00:18:58,120 Are you happy with that? Let's see. 482 00:18:58,120 --> 00:18:59,560 You're not Petro. (ALL LAUGH) 483 00:18:59,560 --> 00:19:02,600 Are you happy with that? Interesting you should ask. 484 00:19:02,600 --> 00:19:03,920 GRACE: They're cooked. 485 00:19:03,920 --> 00:19:05,480 CASPER: For the Australian surf and turf, 486 00:19:05,480 --> 00:19:07,480 we've got the salads pretty much done. 487 00:19:07,480 --> 00:19:10,800 The cabbage is now done, as well. Lobster is done. 488 00:19:10,800 --> 00:19:11,920 We're just gonna plate it up. 489 00:19:11,920 --> 00:19:14,200 I'm about to fry the lamb ribs, 490 00:19:14,200 --> 00:19:15,520 and then the crumble's in the oven. 491 00:19:15,520 --> 00:19:17,240 So, all we've got left is 492 00:19:17,240 --> 00:19:19,480 just make a few sauces on the side and plate everything up, 493 00:19:19,480 --> 00:19:20,880 make it look pretty. 494 00:19:20,880 --> 00:19:22,240 Plain and simple, crew! 495 00:19:22,240 --> 00:19:25,720 Pick up the pace or these menus, they just won't get done! 496 00:19:25,720 --> 00:19:27,120 25 minutes to go! 497 00:19:27,120 --> 00:19:30,400 SOFIA: Let's go, let's go. JEAN-CHRISTOPHE: Allez! 498 00:19:30,400 --> 00:19:33,200 Oh, beautiful. Beautiful. Beautiful. Beautiful. 499 00:19:33,200 --> 00:19:37,200 A feast with two mains, three sides and a dessert, 500 00:19:37,200 --> 00:19:39,440 it's a lot when it comes to Indian food 501 00:19:39,440 --> 00:19:41,240 because there's, like, so many spices, 502 00:19:41,240 --> 00:19:43,560 so many different flavours. 503 00:19:43,560 --> 00:19:45,760 It just feels like chaotic right now. 504 00:19:45,760 --> 00:19:47,120 Take it off the bone... JACK: Yeah. 505 00:19:47,120 --> 00:19:49,360 ..and put it on the griller one more time. 506 00:19:49,360 --> 00:19:51,280 Gotcha. And I'll crank that to 250. 507 00:19:51,280 --> 00:19:52,560 Yeah, it should be fine. 508 00:19:52,560 --> 00:19:55,720 We've got the chicken grilling for the butter chicken. 509 00:19:55,720 --> 00:19:57,720 Otherwise, are you happy with the spice, or do you want it... 510 00:19:57,720 --> 00:20:00,280 I love it. I'm loving it, Annabel. It's so good. 511 00:20:00,280 --> 00:20:03,320 And Annabel's going on the condiments now. 512 00:20:03,320 --> 00:20:05,440 (SPEAKS IN INDIAN LANGUAGE) 513 00:20:05,440 --> 00:20:07,080 Ancho powder? Uh... 514 00:20:07,080 --> 00:20:09,120 Dry mango. Dry mango. Dry mango. Dry mango. 515 00:20:09,120 --> 00:20:11,840 Sorry, I'm talking in Indian language! Sorry, guys! 516 00:20:11,840 --> 00:20:13,000 Apologise later. 517 00:20:13,000 --> 00:20:16,680 It just feels like organised chaos right now. 518 00:20:16,680 --> 00:20:18,480 This is just crazy. 519 00:20:18,480 --> 00:20:21,280 There's, like, a full-on Indian masterclass. 520 00:20:21,280 --> 00:20:23,640 Is now the time for a masterclass? 521 00:20:23,640 --> 00:20:25,160 I feel bad 'cause I just, like, 522 00:20:25,160 --> 00:20:27,040 have never cooked an Indian dish in my life. 523 00:20:27,040 --> 00:20:28,760 Yeah, yeah, yeah. POH: But you know what? 524 00:20:28,760 --> 00:20:31,040 The other thing is, you know flavour. 525 00:20:31,040 --> 00:20:32,040 Just always... Thanks. 526 00:20:32,040 --> 00:20:33,840 Just always go back to that. Yeah. 527 00:20:33,840 --> 00:20:36,840 KANIKA: You're doing amazing, guys. You're doing so well. 528 00:20:36,840 --> 00:20:39,200 I'm so proud. Super proud. 529 00:20:39,200 --> 00:20:41,080 Thanks, Mommy. You're making Mama proud! 530 00:20:41,080 --> 00:20:42,400 Oh, that's all we can hope for. 531 00:20:46,320 --> 00:20:48,560 Hey, when you get a second, can you come and taste? 532 00:20:48,560 --> 00:20:50,240 OLAOLU: Yeah. With your own spoon. 533 00:20:50,240 --> 00:20:51,920 Because I've got none left. 534 00:20:51,920 --> 00:20:53,760 Sumac-and-lemon roast chicken's in the oven. 535 00:20:53,760 --> 00:20:55,640 It's not far off being done. 536 00:20:55,640 --> 00:20:57,440 The steaks are done and are resting, 537 00:20:57,440 --> 00:20:59,400 so they should be a really beautiful colour 538 00:20:59,400 --> 00:21:00,760 when sliced into. 539 00:21:00,760 --> 00:21:03,120 I was anointed as our team captain 540 00:21:03,120 --> 00:21:06,160 and I can really focus on checking in with the team. 541 00:21:06,160 --> 00:21:07,160 What am I tasting? 542 00:21:07,160 --> 00:21:10,920 LYDIA: Just tell me if that's tasting a bit more balanced now. 543 00:21:10,920 --> 00:21:12,880 We can always just pick it up with the tongs and put it on. 544 00:21:12,880 --> 00:21:14,880 Yeah, more acid. No more sweetness. 545 00:21:14,880 --> 00:21:18,280 OK, so, orange juice for acid? No, no, no, too sweet. Lemon. 546 00:21:18,280 --> 00:21:20,880 Lydia's...all her condiments and sides and dressings, 547 00:21:20,880 --> 00:21:23,160 we're just playing with the seasoning and the flavours 548 00:21:23,160 --> 00:21:25,120 to make sure that they really brighten. 549 00:21:25,120 --> 00:21:27,480 What am I tasting? Dressing? Just taste the dressing. 550 00:21:27,480 --> 00:21:28,800 It's supposed to be pretty punchy 551 00:21:28,800 --> 00:21:30,600 because that's all quite bland. 552 00:21:30,600 --> 00:21:32,080 Too acidic? No. 553 00:21:32,080 --> 00:21:34,920 Lydia does have a different palate to me, so, you know, 554 00:21:34,920 --> 00:21:36,520 we're going back and forth a little bit. 555 00:21:36,520 --> 00:21:38,360 Needs more... Salt? 556 00:21:38,360 --> 00:21:41,640 It's a bit oily, so a bit more acid again. 557 00:21:41,640 --> 00:21:43,120 OK. And a bit of salt, yeah. 558 00:21:43,120 --> 00:21:44,120 Yep, yep. 559 00:21:44,120 --> 00:21:45,320 We really need to get a wriggle on. 560 00:21:45,320 --> 00:21:47,120 Trying to put myself into overdrive 561 00:21:47,120 --> 00:21:48,440 to get everything done. 562 00:21:48,440 --> 00:21:50,600 Can you please, please, please make sure 563 00:21:50,600 --> 00:21:52,280 as much oil is off that sauce as possible? 564 00:21:52,280 --> 00:21:54,440 I will. Even start getting it off now? 565 00:21:54,440 --> 00:21:55,680 I will, yeah. Alright? 566 00:21:57,880 --> 00:22:00,440 MIIN: Here, try a piece of the chicken. 567 00:22:00,440 --> 00:22:02,160 Alright, cauliflower's done. 568 00:22:04,400 --> 00:22:06,840 Cooked? Ooh, beautiful. 569 00:22:06,840 --> 00:22:08,960 Really happy with the chicken skewers 570 00:22:08,960 --> 00:22:10,080 for our Middle eastern feast. 571 00:22:10,080 --> 00:22:12,560 There's extra. There's extra. That's lovely. 572 00:22:12,560 --> 00:22:14,600 Miin's rice looks so generous. 573 00:22:14,600 --> 00:22:16,280 Beautiful work, Miin. 574 00:22:16,280 --> 00:22:19,360 This cauliflower salad's going to go so well with our mains. 575 00:22:19,360 --> 00:22:23,640 Um, I am just whipping together my pistachio whipped cream. 576 00:22:23,640 --> 00:22:25,400 Just trying to get the balance of flavours right 577 00:22:25,400 --> 00:22:28,560 before I move on to the topping of this dessert. 578 00:22:28,560 --> 00:22:30,640 Ooh, you've got orange blossom water. 579 00:22:30,640 --> 00:22:32,280 Yeah, do you want some of that? It's happening. 580 00:22:32,280 --> 00:22:33,880 Yeah, go with your gut, girl. 581 00:22:33,880 --> 00:22:35,400 Guys, we're jamming. 582 00:22:35,400 --> 00:22:38,000 We should open a restaurant. We should do this more often. 583 00:22:39,840 --> 00:22:41,680 POH: You need to lock in! 584 00:22:41,680 --> 00:22:43,920 You only have ten minutes to go! 585 00:22:43,920 --> 00:22:46,800 (JUDGES SHOUT ENCOURAGEMENT) 586 00:22:46,800 --> 00:22:48,080 PETRO: Let's go, guys. Let's go. 587 00:22:48,080 --> 00:22:50,640 We're gonna make it. We are going to make it. 588 00:22:50,640 --> 00:22:52,400 AARON: Knock it out of the park. 589 00:22:52,400 --> 00:22:53,960 EMILY: You know what? We're Asian, 590 00:22:53,960 --> 00:22:55,560 we do a stress really well. 591 00:22:55,560 --> 00:22:58,000 So, we're not...we're not gonna fall into the stress of 592 00:22:58,000 --> 00:22:59,880 the MasterChef kitchen today. 593 00:22:59,880 --> 00:23:01,560 Um, I think we're a pretty cool family. 594 00:23:01,560 --> 00:23:02,960 We've got Aaron going on the noodles, 595 00:23:02,960 --> 00:23:04,280 and he's doing a fantastic job. 596 00:23:04,280 --> 00:23:06,840 The fish is going, uh, the soup is about to pop up, 597 00:23:06,840 --> 00:23:08,280 so we can start seasoning. 598 00:23:08,280 --> 00:23:09,320 And, basically, she's doing 599 00:23:09,320 --> 00:23:11,480 a fantastic job with the sago desserts. 600 00:23:11,480 --> 00:23:13,480 I'm going to get the mangoes on. 601 00:23:13,480 --> 00:23:15,600 How many fish do we get? AARON: We got one. 602 00:23:15,600 --> 00:23:18,320 We got one, because we thought about two small ones, 603 00:23:18,320 --> 00:23:22,400 but, yeah, because we got so many other things going on. 604 00:23:24,320 --> 00:23:26,160 You wanted more? 605 00:23:26,160 --> 00:23:30,080 You'd probably get about 70g of flesh off that each. 606 00:23:31,720 --> 00:23:33,680 OK. Alright. 607 00:23:33,680 --> 00:23:35,560 At a restaurant, usually just the one fish. 608 00:23:35,560 --> 00:23:37,120 I'm gonna leave the final call to you guys. 609 00:23:37,120 --> 00:23:40,440 Alright. It was a generous family feast. 610 00:23:40,440 --> 00:23:42,120 Yeah. 611 00:23:42,120 --> 00:23:44,760 Um, guys, what do we think about the fish? 612 00:23:53,520 --> 00:23:54,960 Do you think we should do the second fish, 613 00:23:54,960 --> 00:23:56,880 or just focus more on the cucumber salad? 614 00:23:56,880 --> 00:23:58,160 Or do you think that will take too long? 615 00:23:58,160 --> 00:23:59,880 Too long. Not enough time. 616 00:23:59,880 --> 00:24:02,000 I think we might have to stick with the one fish, yeah. 617 00:24:03,200 --> 00:24:05,280 Even if I want to cook a second fish, 618 00:24:05,280 --> 00:24:08,120 there is absolutely no space available, 619 00:24:08,120 --> 00:24:11,280 and there is barely enough time to steam another fish. 620 00:24:11,280 --> 00:24:15,000 We decide to just deliver one perfect fish. 621 00:24:15,000 --> 00:24:17,400 Fish got to come out. Yep. 622 00:24:17,400 --> 00:24:19,920 Whoo! Stunning. 623 00:24:19,920 --> 00:24:23,120 Are we happy with the fish? Yeah, it looks good. 624 00:24:23,120 --> 00:24:24,840 SOFIA: So, we're doing one fish? 625 00:24:24,840 --> 00:24:28,680 We tried to get another one on, but we just don't think we can. 626 00:24:30,200 --> 00:24:31,920 So, we've got rice, we've got a fish, we've got that. 627 00:24:31,920 --> 00:24:34,440 We've got the mango salad. Yep. Just the lobster now. 628 00:24:36,240 --> 00:24:39,160 Bring it home, teams! Five minutes to go! 629 00:24:39,160 --> 00:24:41,200 ANDY: Let's go. 630 00:24:41,200 --> 00:24:42,720 MAN: Let's go. 631 00:24:42,720 --> 00:24:44,560 KANIKA: You are smashing it, guys. 632 00:24:48,480 --> 00:24:49,760 HANNAH: OK. 633 00:24:49,760 --> 00:24:51,840 Guys, our proteins are done. 634 00:24:51,840 --> 00:24:53,920 Yeah. Bella, how are you going? 635 00:24:53,920 --> 00:24:55,320 I think I'm happy with this yoghurt. 636 00:24:55,320 --> 00:24:56,640 As soon as this sauce is done, 637 00:24:56,640 --> 00:24:59,800 I'm gonna clear down this bench, and we're gonna start plating. 638 00:24:59,800 --> 00:25:02,320 For our modern Australian roast dinner, we want to keep 639 00:25:02,320 --> 00:25:04,440 quite a big point of difference between the two proteins. 640 00:25:04,440 --> 00:25:06,400 So, we're going to go with a herb sauce for the fish, 641 00:25:06,400 --> 00:25:09,000 and we're going to go with a yoghurty juice sort of sauce 642 00:25:09,000 --> 00:25:10,520 for the chicken. 643 00:25:10,520 --> 00:25:13,000 Very good. Your instincts are good. 644 00:25:13,000 --> 00:25:14,640 Then, to elevate our dish, we're thinking 645 00:25:14,640 --> 00:25:16,920 of putting a yoghurt garlic sauce under the potatoes. 646 00:25:16,920 --> 00:25:19,120 The flavour combination will go so well 647 00:25:19,120 --> 00:25:20,560 with our other sauces and dishes. 648 00:25:20,560 --> 00:25:22,520 I'm going to steal a lemon... Taste that. 649 00:25:24,680 --> 00:25:25,720 What does it need? 650 00:25:25,720 --> 00:25:27,240 A little bit more...honey. Honey? 651 00:25:27,240 --> 00:25:28,800 No, a little bit of pomegranate molasses. 652 00:25:28,800 --> 00:25:30,080 Yeah? Yeah, that's what I've got in. 653 00:25:30,080 --> 00:25:31,360 It's time to get this all on the plate. 654 00:25:31,360 --> 00:25:33,920 It can't just be slapped on, it needs to be elevated. 655 00:25:33,920 --> 00:25:36,680 We want these judges to have nice, juicy chicken, 656 00:25:36,680 --> 00:25:38,320 really enjoy, like, that golden crispy skin 657 00:25:38,320 --> 00:25:39,320 that we've got on it. 658 00:25:39,320 --> 00:25:41,280 For the fish, it's just gonna be centrepiece 659 00:25:41,280 --> 00:25:43,160 with a little bit of the herby sauce on the side. 660 00:25:43,160 --> 00:25:44,760 I'm basically plating my dessert. 661 00:25:44,760 --> 00:25:45,840 Beautiful. 662 00:25:45,840 --> 00:25:47,560 So, we're going a whole cake 663 00:25:47,560 --> 00:25:49,000 because it's a family feast. 664 00:25:49,000 --> 00:25:50,760 And not a little quenelle of ice-cream. 665 00:25:50,760 --> 00:25:53,200 No, we're going a tub of ice-cream. 666 00:25:53,200 --> 00:25:55,840 No matter what happens, girls, it's been an honour. 667 00:25:57,360 --> 00:25:58,880 MIIN: That's the rice. Rice. 668 00:25:58,880 --> 00:26:00,840 You wanna put some curry on it? Gorgeous. Yeah. 669 00:26:00,840 --> 00:26:03,200 Last, final stages, it's all coming together 670 00:26:03,200 --> 00:26:04,600 for our Middle Eastern feast. 671 00:26:04,600 --> 00:26:07,200 I'm really happy with the chicken skewers. 672 00:26:07,200 --> 00:26:08,800 I'm really happy with my dips. 673 00:26:08,800 --> 00:26:11,360 And Alita's dessert looks exceptional. 674 00:26:11,360 --> 00:26:12,760 Oh, looks good. 675 00:26:12,760 --> 00:26:15,120 Alright, everyone, deep breaths. 676 00:26:15,120 --> 00:26:18,680 I'm gonna serve the steak sliced off the bone and sliced. 677 00:26:18,680 --> 00:26:22,760 That is a very large piece of beef. 678 00:26:22,760 --> 00:26:24,560 Yeah, it's enormous. 679 00:26:24,560 --> 00:26:26,200 If this steak goes bad, 680 00:26:26,200 --> 00:26:27,880 we could definitely be at the bottom. 681 00:26:27,880 --> 00:26:30,680 And that is a lot of pressure for not just me, 682 00:26:30,680 --> 00:26:33,080 but I've got two other people I'm responsible for. 683 00:26:33,080 --> 00:26:35,480 So, I have to make sure this steak is amazing. 684 00:26:35,480 --> 00:26:37,040 Here we go, Dot! POH: Oh. 685 00:26:37,040 --> 00:26:38,480 Here we go! 686 00:26:38,480 --> 00:26:41,200 MIIN: Oh! Moment of truth, Dot. You got this, you got this. 687 00:26:45,000 --> 00:26:46,160 That's pretty good, guys. 688 00:26:47,520 --> 00:26:49,240 Thank God. (LAUGHS) 689 00:26:49,240 --> 00:26:50,720 That is such a relief. 690 00:26:50,720 --> 00:26:52,680 She's bleeding, she's blushing. 691 00:26:52,680 --> 00:26:54,080 I'm not mad at it. ALITA: I'm not mad. 692 00:26:54,080 --> 00:26:55,320 I'm not that mad. Are we mad? 693 00:26:55,320 --> 00:26:57,080 Not mad. 694 00:26:57,080 --> 00:27:01,120 Stay united! Two minutes to go! 695 00:27:01,120 --> 00:27:03,440 (ANDY LAUGHS) 696 00:27:03,440 --> 00:27:05,360 MAN: Cake is coming out now? WOMAN: Yeah. 697 00:27:05,360 --> 00:27:07,640 How's that oil going? It's off. 698 00:27:07,640 --> 00:27:08,880 Oh, OK. I'll just keep going. 699 00:27:08,880 --> 00:27:10,680 Where's the oil bowl? Or the spoon? 700 00:27:10,680 --> 00:27:12,600 No, alright. I'll get more. I'll get more off. 701 00:27:12,600 --> 00:27:15,120 Go to check on Lydia's caramelised onions 702 00:27:15,120 --> 00:27:16,960 for the steak, and I have some concerns. 703 00:27:16,960 --> 00:27:18,280 It's very oily on top. 704 00:27:18,280 --> 00:27:20,720 Lyds, here's the steak ready for you to dress. 705 00:27:20,720 --> 00:27:22,760 I do feel a lot of pressure because 706 00:27:22,760 --> 00:27:25,080 any of those decisions could push us into the elimination. 707 00:27:25,080 --> 00:27:27,200 Put a bit of sauce on that steak for me. 708 00:27:27,200 --> 00:27:29,800 Whoa. Whoa, whoa, whoa, whoa. Stop, stop, stop, stop. 709 00:27:29,800 --> 00:27:31,600 Let's get a bit of that off. I think it's... 710 00:27:31,600 --> 00:27:33,840 Stop, stop, stop, stop, stop. No more. 711 00:27:33,840 --> 00:27:35,640 KANIKA: Start plating, guys! Start plating! 712 00:27:35,640 --> 00:27:39,240 I'm so sorry, I don't want me to be the reason you're going home. 713 00:27:39,240 --> 00:27:40,800 Doing this at home, 714 00:27:40,800 --> 00:27:43,320 it just feels like I do this every day, 715 00:27:43,320 --> 00:27:45,360 but doing it with different people 716 00:27:45,360 --> 00:27:47,680 who have no clue about Indian cuisine 717 00:27:47,680 --> 00:27:49,240 but they are so passionate... 718 00:27:49,240 --> 00:27:50,800 Alright, chicken, where is it going? 719 00:27:50,800 --> 00:27:53,320 Uh, in this curry. Add...chuck that in. 720 00:27:53,320 --> 00:27:55,360 ..and it just feels so good. 721 00:27:55,360 --> 00:27:57,560 OK, where's this curry going, Kanika? 722 00:27:57,560 --> 00:27:58,600 Ah... It's good, it's good. 723 00:27:58,600 --> 00:27:59,800 Yeah. Put it in the bottom. 724 00:27:59,800 --> 00:28:01,360 ANNABEL: Chicken, curry, and then... 725 00:28:01,360 --> 00:28:03,720 And butter. Butter. Butter on top. 726 00:28:03,720 --> 00:28:06,120 We've got a chickpea curry on the table. 727 00:28:06,120 --> 00:28:10,040 We've got a mango chutney, mint and coriander chutney. 728 00:28:10,040 --> 00:28:11,640 And we've got a kheer. 729 00:28:11,640 --> 00:28:13,440 Kheer, kheer, kheer, kheer, kheer. 730 00:28:13,440 --> 00:28:14,680 Kheer's ready. It's ready. 731 00:28:14,680 --> 00:28:17,040 Annabel, you've got Indian soul in you. 732 00:28:17,040 --> 00:28:19,440 (LAUGHS) Trust me, you do. 733 00:28:19,440 --> 00:28:22,160 Time's up in ten... 734 00:28:22,160 --> 00:28:25,520 JUDGES: Nine, eight, seven... 735 00:28:25,520 --> 00:28:27,000 Beautiful, guys. ..six... 736 00:28:27,000 --> 00:28:30,440 Butter, butter. ..five, four, 737 00:28:30,440 --> 00:28:34,320 three, two, one. 738 00:28:34,320 --> 00:28:36,320 That's it, everybody! (LAUGHS) 739 00:28:36,320 --> 00:28:37,920 We did great, guys. 740 00:28:37,920 --> 00:28:39,440 Oh! My family! 741 00:28:39,440 --> 00:28:40,640 (ALL SHRIEK) 742 00:28:40,640 --> 00:28:42,080 Thanks, Mummy. 743 00:28:43,720 --> 00:28:45,000 Wow, that was a lot. 744 00:28:52,080 --> 00:28:54,480 The first family feast we'd like to taste 745 00:28:54,480 --> 00:28:56,640 belongs to turquoise team. 746 00:28:56,640 --> 00:28:58,720 (APPLAUSE) Guys. 747 00:29:03,920 --> 00:29:05,200 Whoa. 748 00:29:06,840 --> 00:29:09,320 You asked for a feast. Whoa! 749 00:29:09,320 --> 00:29:11,560 Hooley dooley. Hope you're hungry. 750 00:29:11,560 --> 00:29:13,080 There you go. 751 00:29:15,440 --> 00:29:18,240 This is definitely a sumptuous feast. 752 00:29:18,240 --> 00:29:21,240 Yeah. Brief ticked. Well done. 753 00:29:23,400 --> 00:29:25,640 You've got more than three sides. 754 00:29:25,640 --> 00:29:28,520 Just kind of kept evolving, and we just let it happen. 755 00:29:28,520 --> 00:29:29,840 We enjoyed it, though. Yeah, yeah. 756 00:29:29,840 --> 00:29:32,040 We had fun. That's for sure. Yeah, we did. 757 00:29:32,040 --> 00:29:34,640 Dot, why don't you tell us what the dishes are? 758 00:29:34,640 --> 00:29:38,520 We've done a Middle Eastern spiced ribeye. 759 00:29:38,520 --> 00:29:40,600 We've got a cauliflower salad, 760 00:29:40,600 --> 00:29:42,440 a recipe my mum always cooks, 761 00:29:42,440 --> 00:29:44,480 and we love at our family dinners. 762 00:29:44,480 --> 00:29:47,680 We've got some beautiful chicken skewers. 763 00:29:47,680 --> 00:29:53,160 We then have a baba ghanoush, a yoghurt tahini sauce. 764 00:29:53,160 --> 00:29:57,680 And then we have a beautiful Middle Eastern rice dish. 765 00:29:57,680 --> 00:29:58,960 And then you talk about the dessert 766 00:29:58,960 --> 00:30:00,840 because that was all you. 767 00:30:00,840 --> 00:30:04,680 This is my Dubai chocolate-inspired pavlova. 768 00:30:06,640 --> 00:30:09,480 Well, we cannot wait to dive in. 769 00:30:09,480 --> 00:30:11,200 Alright. 770 00:30:11,200 --> 00:30:12,720 A little squeezy squeeze. Yeah. 771 00:30:12,720 --> 00:30:14,640 DOT AND ALITA: A little squeezy squeeze. 772 00:30:16,080 --> 00:30:18,360 Jean-Christophe, do you want a skewer? 773 00:30:18,360 --> 00:30:19,960 I'd love to, yes. There you go. 774 00:30:33,640 --> 00:30:35,320 SOFIA: Alright, team turquoise... 775 00:30:36,920 --> 00:30:39,760 ..even if this cook had taken you three hours... 776 00:30:41,480 --> 00:30:43,560 ..I don't think it would have gotten any better. 777 00:30:43,560 --> 00:30:46,160 It still tastes bloody good. 778 00:30:46,160 --> 00:30:47,760 Really good. 779 00:30:47,760 --> 00:30:52,920 The cook on your steak is unbelievable. 780 00:30:52,920 --> 00:30:56,160 The spice rub, you get this lovely crust there. 781 00:30:56,160 --> 00:30:57,760 It's pink in the middle. 782 00:30:57,760 --> 00:31:02,200 And I think every piece on that bone is perfection. 783 00:31:02,200 --> 00:31:03,920 You can see it, you can see along the bone, 784 00:31:03,920 --> 00:31:07,040 that it still has that blushing pinkness to it. 785 00:31:07,040 --> 00:31:09,920 Beautiful chicken. Love that yoghurt marinade. 786 00:31:09,920 --> 00:31:14,040 And something that doesn't overshadow the mix of dishes. 787 00:31:14,040 --> 00:31:16,040 Well done, guys. Thank you. 788 00:31:16,040 --> 00:31:19,280 What I love about your sides that you've made 789 00:31:19,280 --> 00:31:20,280 and all the sauces, 790 00:31:20,280 --> 00:31:23,720 is that everything is quite different. 791 00:31:23,720 --> 00:31:26,520 Every permutation, you're still getting 792 00:31:26,520 --> 00:31:28,480 a different experience, and I love that you've got 793 00:31:28,480 --> 00:31:30,360 that beautiful smokiness 794 00:31:30,360 --> 00:31:32,240 and, like, tiny bit of bitterness 795 00:31:32,240 --> 00:31:34,120 with the baba ghanoush. 796 00:31:34,120 --> 00:31:38,360 And then that tahini sauce, you get that really hard citrus hit, 797 00:31:38,360 --> 00:31:41,840 and it's beautiful with either of the proteins. 798 00:31:41,840 --> 00:31:44,560 I feel like you thought very succinctly with this dessert, 799 00:31:44,560 --> 00:31:46,280 and it's really worked for you. 800 00:31:46,280 --> 00:31:48,320 I love that the texture is almost 801 00:31:48,320 --> 00:31:50,400 a little bit like nougat on the bottom, 802 00:31:50,400 --> 00:31:52,640 and it works so well with that pistachio paste. 803 00:31:52,640 --> 00:31:54,920 It's my kind of dessert. 804 00:31:54,920 --> 00:31:56,600 I think you've done a brilliant job. 805 00:31:58,200 --> 00:32:00,280 Sorry, can we... can someone comment 806 00:32:00,280 --> 00:32:02,120 on this cauliflower situation? 807 00:32:02,120 --> 00:32:05,040 Because Mum's recipe now needs to be my recipe. 808 00:32:05,040 --> 00:32:06,400 I loved that. Yeah. 809 00:32:06,400 --> 00:32:08,080 Like, the texture in it, the colour, 810 00:32:08,080 --> 00:32:10,240 and then you get this sweet nutty cauliflower 811 00:32:10,240 --> 00:32:12,160 which, mate, she is onto something. 812 00:32:12,160 --> 00:32:14,640 She great. She's is very good. 813 00:32:14,640 --> 00:32:16,160 Go, Mum. Go, Mum. 814 00:32:16,160 --> 00:32:19,200 You guys did so much work in 75 minutes. 815 00:32:19,200 --> 00:32:22,320 I thought, watching you guys led by Dot, 816 00:32:22,320 --> 00:32:24,560 but, like, between Miin and Alita, 817 00:32:24,560 --> 00:32:27,480 you guys were there with anything that each other needed. 818 00:32:27,480 --> 00:32:29,560 It was really lovely to see. 819 00:32:29,560 --> 00:32:32,280 Knocked it out of the park. See you later, team turquoise. 820 00:32:32,280 --> 00:32:34,640 Thank you. (JUDGES APPLAUD) 821 00:32:34,640 --> 00:32:36,360 DOT: I feel so proud of what we've done as a team today. 822 00:32:36,360 --> 00:32:38,360 I think we've worked so well together. 823 00:32:38,360 --> 00:32:42,240 We had fun doing it, and I'm so happy the judges can taste that. 824 00:32:46,360 --> 00:32:48,280 Purple team, you're next. 825 00:32:48,280 --> 00:32:50,280 Alright, guys. Let's rock'n'roll. 826 00:32:51,560 --> 00:32:56,240 We are so proud of each other, of what we have delivered today. 827 00:32:57,520 --> 00:32:59,160 Wow. 828 00:32:59,160 --> 00:33:01,160 Looking at how big all the dishes are, 829 00:33:01,160 --> 00:33:04,160 the judges cannot complain that there is a second fish missing. 830 00:33:04,160 --> 00:33:06,280 So, please love me. Love us. 831 00:33:06,280 --> 00:33:09,080 You guys are not disappointing. 832 00:33:09,080 --> 00:33:10,560 Welcome to China. 833 00:33:10,560 --> 00:33:11,800 (ALL LAUGH) 834 00:33:15,440 --> 00:33:19,160 So, we started off with an ABC soup made out of the pork ribs. 835 00:33:20,240 --> 00:33:22,360 And then we have a cucumber salad. 836 00:33:23,880 --> 00:33:27,640 And we did a Cantonese steamed snapper. 837 00:33:27,640 --> 00:33:30,480 Lobster with ginger and green onion, 838 00:33:30,480 --> 00:33:32,840 with some freshly made egg noodles. 839 00:33:32,840 --> 00:33:36,040 And then we have some fragrant rice with chicken stock. 840 00:33:37,240 --> 00:33:40,280 And then a mango and sago coconut dessert. 841 00:33:45,280 --> 00:33:47,200 ANDY: Do you wanna bring us your plate? 842 00:33:55,600 --> 00:33:57,200 POH: Team purple... 843 00:34:13,400 --> 00:34:15,320 POH: Team purple, 844 00:34:15,320 --> 00:34:18,240 we were thinking, "Hmm, that is quite a small fish." 845 00:34:21,240 --> 00:34:23,920 But now that we see the entire feast, 846 00:34:23,920 --> 00:34:25,760 we understand what you were saying. 847 00:34:27,280 --> 00:34:29,240 Everything in this feast 848 00:34:29,240 --> 00:34:31,880 just has so much nostalgic value for me. 849 00:34:31,880 --> 00:34:34,680 Like, I feel like a child going home for dinner 850 00:34:34,680 --> 00:34:36,160 because the fish was just, like, 851 00:34:36,160 --> 00:34:38,600 a once-a-week thing on the dining table. 852 00:34:38,600 --> 00:34:40,640 Beautifully cooked rice. 853 00:34:40,640 --> 00:34:42,400 And the ABC soup, 854 00:34:42,400 --> 00:34:45,440 just that simple flavour of the potato and the tomatoes, 855 00:34:45,440 --> 00:34:46,520 I love that. 856 00:34:46,520 --> 00:34:49,520 That just took me straight back to living in Malaysia. 857 00:34:49,520 --> 00:34:52,120 You know, that's just something that you have every night. 858 00:34:52,120 --> 00:34:54,720 I loved the noodle work. 859 00:34:54,720 --> 00:34:56,480 That was very well done. 860 00:34:56,480 --> 00:34:58,720 And that's a real birthday treat for us, 861 00:34:58,720 --> 00:35:02,120 we always have lobster noodle when it's someone's birthday. 862 00:35:02,120 --> 00:35:04,760 Excellent job. EMILY AND LUCY: Thank you. 863 00:35:04,760 --> 00:35:06,000 Mate, that lobster cooking 864 00:35:06,000 --> 00:35:07,560 is some of the best I've seen in the kitchen. 865 00:35:07,560 --> 00:35:09,680 It's so great. Like, who was that? 866 00:35:09,680 --> 00:35:10,880 We did it together. Both of us. 867 00:35:10,880 --> 00:35:13,440 Oh, of course you did. So, I fried and she stir-fried. 868 00:35:13,440 --> 00:35:15,320 Like, 869 00:35:15,320 --> 00:35:17,520 that is as good as it gets. 870 00:35:17,520 --> 00:35:20,120 Yeah, it really is. It's just cooked through. 871 00:35:20,120 --> 00:35:23,120 It literally fell out of that shell, 872 00:35:23,120 --> 00:35:24,920 and it's got that beautiful crust on it, 873 00:35:24,920 --> 00:35:27,680 which has now started to soak up all that sauce. 874 00:35:27,680 --> 00:35:30,160 A plus, plus, plus. 875 00:35:30,160 --> 00:35:33,760 And then the sago is so well done. 876 00:35:33,760 --> 00:35:38,600 And it's not easy, but it's just a really smart decision. 877 00:35:38,600 --> 00:35:42,400 When you put so much fire and punch 878 00:35:42,400 --> 00:35:46,760 and, like, salty acidity funkiness on the table, 879 00:35:46,760 --> 00:35:48,120 this is all you need. 880 00:35:48,120 --> 00:35:49,680 Well done, well done. 881 00:35:49,680 --> 00:35:51,520 The way you synchronised yourself together 882 00:35:51,520 --> 00:35:52,840 was magnificent. 883 00:35:52,840 --> 00:35:53,880 I loved it. 884 00:35:53,880 --> 00:35:58,720 Your fish was impeccable, absolutely impeccable. 885 00:35:58,720 --> 00:36:02,240 Your lobster, you know the story. Ten out of ten. 886 00:36:02,240 --> 00:36:04,240 But I really enjoy simple things, 887 00:36:04,240 --> 00:36:09,600 like your soup, your rice smelled absolutely delightful. 888 00:36:09,600 --> 00:36:11,200 So, well done. 889 00:36:11,200 --> 00:36:13,040 Thank you so much for coming to our dinner party. 890 00:36:13,040 --> 00:36:14,760 Thanks for having us. Did well, Chefs. 891 00:36:14,760 --> 00:36:15,960 Thank you so much. 892 00:36:15,960 --> 00:36:17,520 (APPLAUSE) 893 00:36:17,520 --> 00:36:22,320 (ALL LAUGH) 894 00:36:24,720 --> 00:36:27,880 JEAN-CHRISTOPHE: OK, next team please, 895 00:36:27,880 --> 00:36:29,200 the pink. 896 00:36:29,200 --> 00:36:30,760 (APPLAUSE) 897 00:36:30,760 --> 00:36:33,160 PAT: As captain, I am feeling the pressure 898 00:36:33,160 --> 00:36:36,240 that if we haven't done enough, I kind of feel responsible 899 00:36:36,240 --> 00:36:39,560 that Lydia and Olaolu will be heading into a black-apron cook. 900 00:36:42,560 --> 00:36:44,880 Right. SOFIA: That's a lot of food. 901 00:36:46,480 --> 00:36:48,040 What have you made there? 902 00:36:49,240 --> 00:36:52,200 Today, we've made a pan-seared Scotch fillet steak 903 00:36:52,200 --> 00:36:53,640 with caramelised onions. 904 00:36:53,640 --> 00:36:54,680 Mm-hm. 905 00:36:54,680 --> 00:36:58,040 A sumac-and-lemon roasted chicken. 906 00:36:58,040 --> 00:37:00,120 A kale, orange and grape salad. 907 00:37:01,120 --> 00:37:04,440 A roasted eggplant with tahini dressing, 908 00:37:04,440 --> 00:37:06,360 and a beetroot hummus. 909 00:37:07,760 --> 00:37:10,960 As well as a stone fruit crumble and a creme anglaise. 910 00:37:29,800 --> 00:37:33,720 Gonna talk, like, overall feast first. 911 00:37:33,720 --> 00:37:37,240 It looked really inviting, guys. Like, great pops of colour. 912 00:37:37,240 --> 00:37:38,840 Um, I feel like, for me, 913 00:37:38,840 --> 00:37:41,520 what I was looking for was, like, more fresh herbs, 914 00:37:41,520 --> 00:37:42,760 a little bit more spice 915 00:37:42,760 --> 00:37:44,760 and a little bit more lemon across the board. 916 00:37:44,760 --> 00:37:46,680 While the steak is cooked beautifully, 917 00:37:46,680 --> 00:37:50,280 I felt like the onions were quite, like, pretty heavy. 918 00:37:50,280 --> 00:37:53,480 The chicken, I wanted a little bit more seasoning, 919 00:37:53,480 --> 00:37:54,880 and it is a little bit over. 920 00:37:56,200 --> 00:37:59,080 And then the salad, the salad was, like, super zingy. 921 00:37:59,080 --> 00:38:01,680 I just would have loved a ton more herbs. 922 00:38:01,680 --> 00:38:03,000 So, all in all, I think there's 923 00:38:03,000 --> 00:38:05,680 nothing really wrong with the dishes. 924 00:38:05,680 --> 00:38:08,320 I just wanted more lift through fresh herbs, 925 00:38:08,320 --> 00:38:10,000 lemon and seasoning. 926 00:38:10,000 --> 00:38:11,320 Thanks. Thank you. 927 00:38:11,320 --> 00:38:12,520 Thank you, guys. 928 00:38:12,520 --> 00:38:15,000 (APPLAUSE) 929 00:38:19,400 --> 00:38:21,840 Next team, the red team, please. 930 00:38:23,360 --> 00:38:27,120 VINNIE: We've got lamb cutlets with a pecorino gremolata. 931 00:38:27,120 --> 00:38:29,200 Pan-fried King George whiting. 932 00:38:30,560 --> 00:38:32,360 Confit garlic hummus. 933 00:38:32,360 --> 00:38:36,280 Chard, fennel, radicchio and orange salad. 934 00:38:36,280 --> 00:38:38,120 Some roast potatoes. 935 00:38:38,120 --> 00:38:39,400 And then, to finish off, 936 00:38:39,400 --> 00:38:42,040 we've got an orange-and-olive-oil sponge 937 00:38:42,040 --> 00:38:44,720 with a lemon thyme anglaise. 938 00:38:44,720 --> 00:38:47,280 The lamb was perfectly cooked, 939 00:38:47,280 --> 00:38:49,680 and the fish, it's very, very delicate flesh, 940 00:38:49,680 --> 00:38:51,960 and you've absolutely done it justice. 941 00:38:51,960 --> 00:38:54,840 Guys, I think this is a really well thought out feast. 942 00:38:54,840 --> 00:38:57,120 JEAN-CHRISTOPHE: Your sponge is light, it's powerful, 943 00:38:57,120 --> 00:38:58,560 it's excellent. 944 00:38:58,560 --> 00:39:00,560 I could sleep on it. 945 00:39:00,560 --> 00:39:03,760 It's a super job. ALL: Thank you. 946 00:39:03,760 --> 00:39:06,760 Righto, team brown, come on down. 947 00:39:06,760 --> 00:39:09,000 So, we've got whole split lobster 948 00:39:09,000 --> 00:39:12,400 with a lobster-brain-and-finger- lime emulsion. 949 00:39:12,400 --> 00:39:14,720 Twice-cooked crispy lamb 950 00:39:14,720 --> 00:39:18,200 with, like, a sticky plum and lime sauce. 951 00:39:18,200 --> 00:39:20,200 Confit cabbage. 952 00:39:20,200 --> 00:39:21,480 GRACE: And then on the chips 953 00:39:21,480 --> 00:39:23,840 there's a mountain pepper leaf salt. 954 00:39:25,720 --> 00:39:28,000 And then, also, there's a little salad there 955 00:39:28,000 --> 00:39:30,360 with a burnt mandarin dressing. 956 00:39:30,360 --> 00:39:32,120 LUKE: And then we have an apricot crumble 957 00:39:32,120 --> 00:39:34,080 with a wattleseed ice-cream. 958 00:39:34,080 --> 00:39:37,840 ANDY: The colours on this feast, I was just drawn to. 959 00:39:37,840 --> 00:39:41,200 The lobster, I loved that head sauce. I really did. 960 00:39:41,200 --> 00:39:43,360 I do feel the flesh was a little bit over. 961 00:39:43,360 --> 00:39:44,920 Then we go to the lamb. 962 00:39:44,920 --> 00:39:48,880 The flavour is unreal and I love the double-fry on it, 963 00:39:48,880 --> 00:39:50,920 I just wish it was a lamb rib. 964 00:39:50,920 --> 00:39:52,120 It just needs more fat. 965 00:39:52,120 --> 00:39:54,160 But all in all, it's flavour city here. 966 00:39:54,160 --> 00:39:55,840 (APPLAUSE) 967 00:39:55,840 --> 00:39:59,680 Next family feast belongs to team orange. 968 00:40:00,920 --> 00:40:02,800 KANIKA: I'm feeling really, really nervous. 969 00:40:03,840 --> 00:40:06,520 Annabel and Jack have cooked Indian food 970 00:40:06,520 --> 00:40:07,680 for the very first time. 971 00:40:07,680 --> 00:40:10,920 I feel like they've done so good. 972 00:40:10,920 --> 00:40:13,160 It feels like a feast. 973 00:40:13,160 --> 00:40:15,200 Let's see how it tastes. 974 00:40:15,200 --> 00:40:16,360 JEAN-CHRISTOPHE: Ooh. 975 00:40:16,360 --> 00:40:18,320 I hope you're hungry. Oh, nice. 976 00:40:19,320 --> 00:40:22,480 My first question is for Jack and Annabel. 977 00:40:22,480 --> 00:40:25,240 How did you go under the leadership of Mama Kanika? 978 00:40:25,240 --> 00:40:27,520 It was kind of like Ratatouille, 979 00:40:27,520 --> 00:40:30,000 and she was like Remy sitting on our shoulders, 980 00:40:30,000 --> 00:40:33,360 like, pulling our hair, getting us to, like, cook. 981 00:40:33,360 --> 00:40:35,320 It was good. 982 00:40:35,320 --> 00:40:37,200 So, Kanika, what are the dishes? 983 00:40:39,040 --> 00:40:41,520 So, today, we've made butter chicken. 984 00:40:43,080 --> 00:40:45,320 A spicy chickpea curry. 985 00:40:45,320 --> 00:40:48,920 For the condiments, we've got mint coriander chutney, 986 00:40:48,920 --> 00:40:51,000 we've got a mango chutney. 987 00:40:51,000 --> 00:40:54,320 And then we've got a yoghurt raita 988 00:40:54,320 --> 00:40:58,560 with mint, coriander and cucumber. 989 00:40:58,560 --> 00:41:02,080 And on the side we've got lachha paratha. 990 00:41:02,080 --> 00:41:03,800 And for the dessert, 991 00:41:03,800 --> 00:41:06,480 we've made you kheer, which is a rice pudding. 992 00:41:14,880 --> 00:41:18,040 Is it satisfying to watch us dish it out like a family? 993 00:41:19,160 --> 00:41:20,200 It's really satisfying. 994 00:41:29,560 --> 00:41:30,760 Team orange... 995 00:41:32,320 --> 00:41:33,520 ..great flavours. 996 00:41:33,520 --> 00:41:37,040 It feels like this was made by an Indian family, honestly. 997 00:41:37,040 --> 00:41:38,240 (LAUGHS) 998 00:41:38,240 --> 00:41:40,360 Love the flavour of the butter chicken. 999 00:41:40,360 --> 00:41:42,960 It's quite tomatoey, and I really like that. 1000 00:41:42,960 --> 00:41:46,840 You've got that herb-filled cooling cucumber raita, 1001 00:41:46,840 --> 00:41:49,240 that freshness from the chutney itself, 1002 00:41:49,240 --> 00:41:50,520 and the sweetness from the mango. 1003 00:41:50,520 --> 00:41:52,240 So, it's really quite balanced. 1004 00:41:52,240 --> 00:41:56,400 Overall, that is a delicious Indian family feast 1005 00:41:56,400 --> 00:41:58,040 cooked by a very modern family. 1006 00:41:58,040 --> 00:42:00,720 Thank you. (ALL LAUGH) 1007 00:42:00,720 --> 00:42:02,920 I've actually loved everything. 1008 00:42:02,920 --> 00:42:04,400 It's very simple. 1009 00:42:04,400 --> 00:42:06,400 I mean, the chicken was succulent, 1010 00:42:06,400 --> 00:42:09,320 raita sauce was superb, 1011 00:42:09,320 --> 00:42:12,600 and also combined superbly well with all the dishes. 1012 00:42:12,600 --> 00:42:15,400 And I love the chickpea curry. 1013 00:42:15,400 --> 00:42:17,200 So, basically, I'm very happy. 1014 00:42:18,280 --> 00:42:19,920 Thank you. Thank you. 1015 00:42:19,920 --> 00:42:21,640 ANDY: Cheers, orange team. Well done. 1016 00:42:21,640 --> 00:42:23,880 (APPLAUSE) 1017 00:42:23,880 --> 00:42:25,280 JACK: Well done, guys. 1018 00:42:26,400 --> 00:42:29,960 We can't wait to taste your feast, navy team. 1019 00:42:29,960 --> 00:42:32,720 (CHEERING, APPLAUSE) 1020 00:42:32,720 --> 00:42:34,720 Take your time. No rush. 1021 00:42:34,720 --> 00:42:35,720 Yeah? 1022 00:42:35,720 --> 00:42:37,640 HANNAH: After every cook in this kitchen, 1023 00:42:37,640 --> 00:42:40,400 your head starts to spiral. 1024 00:42:40,400 --> 00:42:42,520 I'm really hoping that I've elevated this enough 1025 00:42:42,520 --> 00:42:43,600 to MasterChef style. 1026 00:43:02,560 --> 00:43:06,320 I must say...you kind of all look related. 1027 00:43:06,320 --> 00:43:07,680 (ALL LAUGH) 1028 00:43:07,680 --> 00:43:09,800 There's a similarity that is hard to ignore. 1029 00:43:09,800 --> 00:43:11,240 We're twinning a few days without outfits. 1030 00:43:11,240 --> 00:43:13,480 Did you mean to do your hair exactly the same? 1031 00:43:13,480 --> 00:43:14,760 (ALL LAUGH) 1032 00:43:14,760 --> 00:43:15,960 And brown tops? 1033 00:43:15,960 --> 00:43:17,560 Well, yours is a bit maroon, but yeah, yeah. 1034 00:43:17,560 --> 00:43:18,840 I've got brown pants, though. Yeah. 1035 00:43:18,840 --> 00:43:19,840 It's true. 1036 00:43:19,840 --> 00:43:22,200 Ladies of the navy, what have you made? 1037 00:43:23,480 --> 00:43:27,200 We have made a modern Australian feast. 1038 00:43:28,240 --> 00:43:31,600 A roast chicken with yoghurt dressing. 1039 00:43:32,880 --> 00:43:35,360 A snapper that has been roasted, as well, 1040 00:43:35,360 --> 00:43:37,240 with herbs and a herb sauce. 1041 00:43:38,840 --> 00:43:41,360 Roast potatoes, hazelnut crumb. 1042 00:43:41,360 --> 00:43:43,960 Tahini-honey glazed carrots, 1043 00:43:43,960 --> 00:43:47,680 and broccolini with hazelnut pangrattato. 1044 00:43:47,680 --> 00:43:51,320 Our dessert is a ricotta-and- orange-and-olive-oil cake 1045 00:43:51,320 --> 00:43:53,320 with an orange-and-nutmeg ice-cream. 1046 00:44:15,280 --> 00:44:17,000 I'm going to start with the chicken. 1047 00:44:17,000 --> 00:44:21,560 My piece was cooked so, so well, 1048 00:44:21,560 --> 00:44:24,200 still so lovely and juicy. 1049 00:44:24,200 --> 00:44:26,840 And I loved how everything went together. 1050 00:44:26,840 --> 00:44:28,840 I thought everything made sense. 1051 00:44:28,840 --> 00:44:32,480 I do wonder if you had a few too many sauces. 1052 00:44:32,480 --> 00:44:34,720 (LAUGHS) Sorry, I shouldn't laugh. That's fair. 1053 00:44:34,720 --> 00:44:36,880 A few too many? 1054 00:44:36,880 --> 00:44:39,240 I think the mayonnaise-y kind of sauce you had 1055 00:44:39,240 --> 00:44:42,240 under the potatoes just kind of threw everything into 1056 00:44:42,240 --> 00:44:43,960 too much of the rich zone. 1057 00:44:43,960 --> 00:44:45,600 So, if you made your way around, 1058 00:44:45,600 --> 00:44:48,320 I think you could kind of, like, self-balance the meal. 1059 00:44:48,320 --> 00:44:53,920 I think the broccolini was maybe a little on the tough side. 1060 00:44:53,920 --> 00:44:57,160 All in all, a lovely balance of flavours. 1061 00:44:57,160 --> 00:44:58,360 And I loved all the little 1062 00:44:58,360 --> 00:45:00,400 crunchy bits on everything, as well. 1063 00:45:00,400 --> 00:45:01,400 But... 1064 00:45:04,280 --> 00:45:08,320 (SIGHS) ..I think that's one of the best cakes we've had so far. 1065 00:45:08,320 --> 00:45:11,080 Bella. It's really, really good. 1066 00:45:11,080 --> 00:45:15,760 Olive oil just gives it this lovely, like, velvety texture. 1067 00:45:15,760 --> 00:45:17,520 I thought it was spot-on. 1068 00:45:17,520 --> 00:45:19,440 ANDY: Proteins, for me, were amazing. 1069 00:45:19,440 --> 00:45:22,360 The fish, also, just beautifully cooked. 1070 00:45:22,360 --> 00:45:23,960 And I'm talking, like, just. 1071 00:45:23,960 --> 00:45:26,520 And the two sauces that I had with those, 1072 00:45:26,520 --> 00:45:29,440 the herb number with the fish, and then this yoghurty number 1073 00:45:29,440 --> 00:45:32,680 with the chicken went perfectly together. 1074 00:45:32,680 --> 00:45:35,120 I would have left that garlic aioli off. 1075 00:45:35,120 --> 00:45:36,240 OK. Because it does... 1076 00:45:36,240 --> 00:45:39,720 That's the one that is, like, leaching into everything 1077 00:45:39,720 --> 00:45:42,880 and then just taking, like, dominating the whole plate. 1078 00:45:42,880 --> 00:45:45,480 Um, and it's probably the one that I didn't want to dominate 1079 00:45:45,480 --> 00:45:48,240 the plate, out of all of the sauces. 1080 00:45:48,240 --> 00:45:50,280 Thank you. JEAN-CHRISTOPHE: Good work. 1081 00:45:50,280 --> 00:45:53,240 (APPLAUSE) 1082 00:45:53,240 --> 00:45:56,240 I'm still... I'm happy. I'm happy. 1083 00:46:05,880 --> 00:46:09,680 That was your first team challenge, and you smashed it. 1084 00:46:15,880 --> 00:46:17,920 Food brings family together, 1085 00:46:17,920 --> 00:46:19,960 and today we could really taste 1086 00:46:19,960 --> 00:46:22,560 the fun and connection you shared with your team. 1087 00:46:23,680 --> 00:46:26,040 You made our jobs incredibly tough today 1088 00:46:26,040 --> 00:46:28,880 because we had to find the bottom two teams 1089 00:46:28,880 --> 00:46:30,680 to go into tomorrow's elimination. 1090 00:46:32,040 --> 00:46:33,880 Let's start with the good news, eh? 1091 00:46:33,880 --> 00:46:35,760 There were two teams 1092 00:46:35,760 --> 00:46:38,840 who we would happily feast with any time. 1093 00:46:41,560 --> 00:46:43,520 Turquoise team. 1094 00:46:43,520 --> 00:46:45,280 Whoo! 1095 00:46:45,280 --> 00:46:46,840 Well done, guys. 1096 00:46:49,840 --> 00:46:54,200 Your feast, it was generous, and everything belonged together. 1097 00:46:54,200 --> 00:46:57,400 I will definitely be hitting your mum up 1098 00:46:57,400 --> 00:46:59,120 for that cauliflower salad recipe, Dot. 1099 00:46:59,120 --> 00:47:02,000 That was a cracker. You guys are safe. Well done. 1100 00:47:02,000 --> 00:47:03,360 Thank you. 1101 00:47:03,360 --> 00:47:05,120 Purple team! 1102 00:47:05,120 --> 00:47:07,240 (CHEERING) 1103 00:47:07,240 --> 00:47:08,240 Hang on. 1104 00:47:10,920 --> 00:47:13,920 You worked exactly how a team should, 1105 00:47:13,920 --> 00:47:15,560 and it showed in your food. 1106 00:47:15,560 --> 00:47:20,080 The Chinese family feast, it had flavours to absolute die for. 1107 00:47:20,080 --> 00:47:21,480 You're also safe. Well done. 1108 00:47:24,120 --> 00:47:26,640 With the hits, there are always some misses. 1109 00:47:28,600 --> 00:47:32,480 And, unfortunately, there were two teams 1110 00:47:32,480 --> 00:47:34,360 whose family feasts were a little dysfunctional. 1111 00:47:38,880 --> 00:47:39,920 Pink team... 1112 00:47:41,440 --> 00:47:44,080 ..your chicken was unevenly cooked, 1113 00:47:44,080 --> 00:47:47,320 and, overall, you just needed more flavour and seasoning. 1114 00:47:51,520 --> 00:47:52,920 Navy team... 1115 00:47:55,600 --> 00:47:58,120 ..you spread yourselves too thin, 1116 00:47:58,120 --> 00:48:00,600 and the sauce overpowered your feast. 1117 00:48:03,480 --> 00:48:05,880 Pat, Olaolu, and Lydia, 1118 00:48:05,880 --> 00:48:07,320 Alyona, Hannah, and Bella... 1119 00:48:09,160 --> 00:48:12,080 ..I'm sorry, it just wasn't your day today. 1120 00:48:12,080 --> 00:48:13,840 So, you'll be cooking for your spot 1121 00:48:13,840 --> 00:48:15,320 in the competition tomorrow. 1122 00:48:17,880 --> 00:48:20,240 PAT: You alright? LYDIA: Yeah. (SNIFFLES) 1123 00:48:20,240 --> 00:48:22,160 We tried our best. 1124 00:48:22,160 --> 00:48:25,800 We were super proud of how we performed in the challenge. 1125 00:48:25,800 --> 00:48:28,200 Now I'm actually going against them in a black apron, 1126 00:48:28,200 --> 00:48:30,280 and I could potentially send one of them home, 1127 00:48:30,280 --> 00:48:31,960 or it could be me that's going home. 1128 00:48:31,960 --> 00:48:34,080 So, yeah, it's really unsettling. 1129 00:48:35,880 --> 00:48:37,440 ANNOUNCER: Tomorrow night, 1130 00:48:37,440 --> 00:48:43,160 family sets the scene for the fondest food memories. 1131 00:48:43,160 --> 00:48:45,880 That tradition is what got me into cooking. 1132 00:48:45,880 --> 00:48:49,320 Who can harness that happiness on a plate... 1133 00:48:49,320 --> 00:48:50,360 Dear Lord. 1134 00:48:50,360 --> 00:48:51,520 Risk of going home is real. 1135 00:48:51,520 --> 00:48:55,080 ..with the heavy weight of a black apron? 1136 00:48:55,080 --> 00:48:56,960 HANNAH: The doubt is starting to creep in a little bit. 1137 00:48:56,960 --> 00:48:58,240 I could be going home. 1138 00:48:58,240 --> 00:49:00,240 This is do or die. It's crazy. 1139 00:49:06,880 --> 00:49:08,880 Captions by Red Bee Media