All language subtitles for MasterChef Australia - S18E22-Eng

BOTH: Three, two, one...
You pull.

(ALL EXCLAIM)

Oh, there's a TV!
A TV?

That's a really old TV.

What the...?

Oh!
The nostalgia continues.

Oh, my God! TV!

Oh, my God!

ALYONA: There's an old TV.

Old living room.
I wonder what that is all about.

DOT: There's only four benches!

There are only four of us
cooking today.

Oh, can we just sit down
and watch some telly?

ANDY: Welcome to our loungeroom.

I have not seen VHS since
forever.

That is actually massive
flashbacks.

Oh, this looks like my living
room when I was a kid.

OK.

VHS, guys, do you guys know
what that is?

It's my childhood.

This place is full of so many
memories.

Iconic moments,
and classic challenges.

There is one classic challenge
in particular

that has made more memorable
moments than any other.

Let's, uh, cast our minds back,
shall we?

Oh, my God.

Oh, look at that.

Huh?

Luke, are you pretending
you know what this is?

(LAUGHTER)
Yeah.

GARY MEHIGAN: The secret to
today's challenge

is communication.

Oh.

The toughest team challenge
known to MasterChef.

Uh-oh.

MasterChef fan favourite.

I'm actually nervous.

Oh, my gosh. There's so much
going on in my mind right now.

What is it? I'm so scared.

Are we making a broth out of
this?

Mussel and coconut broth.

What's that in his left hand?
Is that chocolate?

What is he doing
with white chocolate?

(LAUGHTER)

Team relay!

Oh!
Here we go.

Team relay is the only thing
in this whole competition

that I don't want to do.

Oh.

Doing a white chocolate veloute.

Do you think white chocolate
works with shellfish?

It does.
It does.

Telling Marco Pierre White.

Oh, my gosh.

I have seen these on TV
when I watched MasterChef.

They go two ways.

It's either amazing
or it's a disaster.

Right. OK. Lancashire hotpot.

What the friggin' hell is that,
Jamie?

That's gonna be me.

The elusive Lancashire what-pot!

(LAUGHTER)

(LAUGHS)

Turns out not the greatest
strategy from the start.

(LAUGHTER)

That's right.
It's the team relay.

And the winning team will cook

in tomorrow's immunity
challenge.

(ALL EXCLAIM)

ANDY: Now we're talking.

ANNABEL: This is a bucket-list
moment for me.

It's just like the ultimate
MasterChef experience, right?

OK, guys, let's get you into
teams now.

Yeah.
Let's have fun!

(ALL EXCLAIM)

Whoa!

On the blue team is Alyona,

Olaolu, Luke and me.

We got this, guys.

We're all talkers,

so we're all going to
communicate very well -

I'm absolutely certain.

SOFIA: The relay works like
this.

You each have 20 minutes
to cook your part of the dish.

You then have 30 seconds
to hand over

to whoever's cooking next.

Oh, my God.
30 seconds?

Oh!

Once your turn is up,

you'll head to the locker room
to watch on.

Oh.

You'll have access to
the open pantry,

but the garden is totally
off limits.

We are going to let you decide
who cooks first for your team.

You just have to decide right
now.

Blue team, who's it going to be?

Yeah. OK.

Who is it?

Alyona, you're cooking first
for blue.

Red team, who's coming up first?

Petro.
Whoa! I like that.

Green team? Dot?
Yeah.

Purple team.
Ya!

Jack's starting.

Everyone else, head on out
to the garden

and wait your turn. Bye!

Jack always has really good,
clear ideas of his dishes.

We just need to put our trust
in him

to make sure our dish
is tasty enough

to get us in
that top dish of the day,

but also not too complicated

that we can't
all follow along with it.

JEAN-CHRISTOPHE: Before you get
started,

we have a key ingredient for you

to feature in your dish today.

Ta-da! Et voila!
Ah!

Farmers Union Greek-style
yoghurt.

Yum. I love yoghurt.

Woo.
I'm thinking Middle Eastern.

I'm thinking maybe some
Greek flavours.

Yummy, yummy.

Then I think,
"OK, what about my team?"

Maybe I should play more
to their strengths

than my strengths.

Super versatile.

It'll work sweet or savoury.

So just be creative.

You've only got 20 minutes
on the clock.

And that 20 minutes...

..starts now.

Oh, my gosh.

Oh, my gosh.

20 minutes seems like
very little time.

And 30 seconds!

What can you even say
in 30 seconds?

What am I doing?

What's the flour you use for,
like, dough?

Pastries. There we go.

Sugar. Sugar. Sugar, sugar.

JEAN CHRISTOPHE: Are you pleased
to be first?

Yeah, should be able to set
the team into good spirits.

And just a simple idea.
What about you?

Are you happy to be first?
Ah, yeah, yeah!

Are you sure?
I think, I think I am.

You think?

I'm gonna take a bit of
inspiration

from my Greek and Middle Eastern
cooking here.

Pork belly. Yoghurt.

I'm thinking skewers would be
good.

Skewers and yoghurt go great.

So I'm thinking I can make,
like, a tzatziki-style sauce.

So, first thing I do is get

the yoghurt in the fridge to
strain,

to make sure that that yoghurt
is really thick and luscious.

I'm doing pork skewers

and I'll make a tzatziki
as well.

And then hopefully,
when we pass on,

I'll get the other team members
to build on that.

Hopefully make a flatbread
with some yoghurt as well.

So we'll have yoghurt
in two of our elements.

The skewers are actually going

to be able to cook really
quickly.

The last cook should be able
to do that

in the last ten minutes or so
without any stress.

I just want to set my team
on the right foot,

so hopefully I can get
my marinade done

and marinate this pork.

So the next person can go
to skewering.

I love this, the team relay.

It produces some of the most
amazing successes

that we've seen in this kitchen,

but also some of the most tragic
failures as well.

I think it's going to be great
for cooks

that usually have a very set
idea about what they want to do.

It's teaching them
to think on their feet

and really just dial in
on their instincts.

It's not just doing
what you're good at,

it's also passing on something
else

that will be probably
an advantage to your team-mate.

There's no I in team,
but there's definitely an E!

Bim-bam-boom!

I wish I was part of that,
but sadly I won't be.

Team green. I've got Jackie,
Grace and Aaron.

Definitely strengths

I feel for Grace and Jackie
is desserts.

Dot, Dot, Dot!
Hey, Dot.

Hello!
What are you cooking?

I am cooking desserts.
What kind of a dessert?

Probably here all night.
We've got two girls on the team

that are very good at desserts.

Me, not so much,
but I feel like

I need to play towards their
strengths today, not mine.

That's very generous.
What are you making?

I'm thinking like
a pear galette situation.

I'm adding the yoghurt to
the pastry.

And then I'm also doing
a yoghurt,

orange and thyme ice-cream.
Wow!

You cannot say 'situation'
in a 30-second handover.

That is not clear.
Yeah. OK.

And it's quite a complicated
dish.

I mean, if you guys can pull
this off, it'll be incredible.

Good luck!
No situations.

No situations.

Clear and concise.
I can do that.

When I think galette,

I'm thinking a free-formed tart

with fruit and pastry.

What a winning combination.

So we will poach some pears.

Poaching liquid.

This is definitely not something
I do often,

desserts, I think...

Yeah, but I think this could be
good for today.

I'm doing a shortcrust pastry
using the Greek yoghurt.

You want shortcrust
to be super short.

Lots of butter.
Let's make this rustic.

And just like that,
ten minutes down,

ten minutes till changeover.

Quite a lot of pressure to go
first.

I want to set up
some really good structure.

Something simple.
I don't want any confusion

when someone comes in
and they say

they don't know
what they're cooking.

I think I'm gonna go Greek

and I'm gonna do some potatoes
and some roasted chicken.

I'm gonna go chicken thigh
marinated in some herbs,

some mustards,
roast them in the oven,

some Greek salad

and the Greek yoghurt,
tzatziki dressing.

It's not too complicated.

My plan today is to set up
specific sections

and bowls for every single
element.

So the first one is chicken

and I'm making some marinade
in the bowl.

The next bowl is the tzatziki
dressing.

So there's yoghurt in there.

There's like lemons,
there is herb.

So I've prepped the potatoes
and they're going in the oven.

Whoever's gonna come over
and pick up,

it will be very easy to explain.

And from there,
they can elevate it.

JACK: It's Nostalgia Week at
the moment.

I want to do something nostalgic
to Australia.

I'm really pulled to this
yoghurt

with the rack of lamb.

It's a beautiful dish.
It's nostalgic as well.

So I just think it's the perfect
dish for this challenge.

Jack.
Hey, guys.

Tell us what your dish is.

I'm gonna do a basil-crusted
rack of lamb,

Hasselback potatoes.

I'm doing the yoghurt with some
mint through it and some lemon.

And then I've got some
beautiful carrots as well,

which I'm just kind of gonna let
them do

what they want to do with it.

Keep it simple,
communicate really well

when they come in
and then go from there.

Alright. Good luck.
Good luck.

Thanks, guys. Appreciate it.
Thank you so much.

Yoghurt sauce with rack of lamb.

It's easy to communicate

and I think it could be
a winner.

It's important to make this dish
feel like

it's been cooked by one person.

Alright. The time has come
to get the next cooks.

I'm gonna get out of the way.

Here we go. Let's go!
Whoever's cooking next!

(CHEERING)

Hey, Jackie!

Hannah. OK. So the hero
ingredient is

the Greek-style yoghurt.
Perfect.

So I'm doing a basil-crusted
rack of lamb.

We need to hero the Greek
yoghurt.

OK, chicken.
Just have a thigh or something.

That's the marinade.
Marinade. OK.

Pickles.
There's a Greek salad.

Pork belly skewers.
Secret ingredient is yoghurt.

We have to use yoghurt.

I've got yoghurt straining
in the fridge.

Straining?!
Yeah. Straining to thicken up.

So for you, get onto flatbread.

Petro's going, "You've got to
get a flatbread on."

And I'm like, "What do I need?"

280g plain flour.
Yep.

260g yoghurt.

Yoghurt is the hero ingredient.
Yoghurt.

Yoghurt ice-cream with orange
and thyme.

I've made a yoghurt pastry
for a tarte Tatin.

It's so hard to explain
everything in 30 seconds.

It just goes like that.

I need to get this rolled
and out.

Ice-cream machine on.

SOFIA: Out of here!
Good luck!

This way, this way, this way.

(LAUGHS)

Oh, my God, this is wild!

Dessert?

Dot says that we're making
a pear tarte Tatin today.

She's got an anglaise ready.
Yum.

She's got the pastry ready

and she's got the pears
poaching.

I think it's ready to go in.

I pour the ice-cream base
into the churner.

It looks beautiful.

Alright, Dot, I got you.

So it's time to move on to
the pastry.

I'm making a tarte Tatin.

So she's made a rough puff.

It is feeling quite soft.

I start laminating this dough,

but it probably isn't
the right texture that you need.

It's warm in here.

She's laminating it.

Which you would do
with rough puff.

And then it hits me.

Oh, my God, I said tarte Tatin,
but I meant the galette.

Oh, she thinks it's puff pastry.

What is that? What?
It's shortcrust.

Oh, no, I need a dictionary.

She just rolled it
and folded it.

Oh, no!

Alright, change-over's done!
Let's go.

That, that, that, perfect!

Jack did a fantastic handover,
actually.

He was very clear, very concise.

I hope I can be as good as him.

Jack's already got the
Hasselback potatoes in the oven.

He's got the lamb out,

and he's already started
the yoghurt sauce.

Do I have a peeler?

My main thing is just
to get the carrots cooked.

Jack's given me some clear
direction

to get these carrots done

and maybe start getting
that lamb ready.

I reckon that 20 minutes
is going to go

in about two minutes
in this kitchen. So, yeah.

These carrots, I'm thinking
just sauteing them.

He's put out thyme and garlic.

Then I always like to add
a little bit of honey

and butter. Always butter.

Hey, those carrots look...
Beautiful.

Yeah, they look nice.

I need to get the fat cap off
the lamb

and score the skin in
a crisscross shape.

And then I need to sear it off

so that Vinnie can do the final
touches

and get it in the oven.

Shit.

We are making
a skewered pork belly

with some flatbread
and some tzatziki.

Petro's kind of set us up
pretty well,

so I'm just going to grab
whatever Petro told me to grab

and do exactly the numbers
he tells me to.

So then I have time
whilst the flatbread is going

to get onto other things.

Yes, Em! Kitchen aid.
Here we go. Come on.

Come on.

Oh, shit!

No, no, no.

She starts making the dough

and the blue plain-flour packet
comes out.

I told Em plain flour, not
self-raising for the flatbread.

Flatbread is just going to be
dense.

I know we're going to be
in a bit of strife here.

Damn.

Next thing I need to do
is skewer these pork skewers

straightaway.

I know it takes a lot of time
as well,

and I am skewering
as quickly as possible.

Nine minutes to go.
Come on.

Alyona seems to have got
started on a few things.

So we're doing a Greek salad
with a chicken thigh,

and she's got the potatoes
in the oven.

And we're going to do some
pickle.

Got to season the chicken
and get it in the oven.

And we have a Greek salad
to make as well.

I want to break the chicken
down.

And so I get the Marylands
off...

..and get them through
the marinade and into the oven.

Olaolu, welcome to the team
relay.

What did Alyona tell you?

So we are doing
a Greek salad

with some roasted chicken
and some potatoes.

And the hero ingredient is
yoghurt.

OK. It's very simple.

The dish sounds like you could
bang it out in half an hour.

Hearing the judges say that
it's too simple,

I'm pretty worried.

I'm wondering if there's room
for another element

that might help elevate it.

Good luck. You've got to motor.
JEAN-CHRISTOPHE: Good luck.

Thank you.

So I was thinking one way to
make the dish less simple

is to add a flatbread.

What is he doing? Flour?
DOT: Self-raising.

OK, guys, one minute left.
Come on.

Caramel. Caramel. Caramel.
We need to make caramel.

The caramel is so important.

The caramel is for the base
of the tarte Tatin.

I want to try and set it up
as good as I can

so that all Aaron has to do is
watch it and let it cook.

I think the pears will be done.
That's good.

I'm also thinking about
what else Aaron needs to do

before he finishes on his part
of the cook.

The ice-cream's on.

It's just about getting
the pears done

and getting the tart rolled
and into the oven.

Alright, change-over now,
everyone.

Let's do it. Let's do it.
Let's do it. Come on.

You're making dessert.
OK. Yoghurt. Yoghurt.

You're making caramel.

He does not look very happy
with me right now.

Aaron does not make desserts
much.

Ice-cream is on.
Don't worry about it.

So Dot's got a rough puff
in the fridge.

So once it gets harder,

we need to get the tarte Tatin
in the oven before you go.

OK.
Pears that I've poached.

You need caramel on the bottom.

It's a lamb dish.
Yep.

This is our sauce.
You can work on that.

Yep.
Hannah's handover is impeccable.

Hero. Hero. Hero.
Hero.

And she also makes sure
to tell me

the hero ingredient multiple
times.

Remember? Hero.
Hero.

Awesome. I think I need
to use yoghurt today.

I thought we needed
maybe one more element,

so I put a bread on. Potatoes.

The main ingredient is yoghurt.
It's the ingredient.

The main ingredient is yoghurt?
Yoghurt, yeah.

Going to do the skewers.
The pork skewers right here.

All marinated and ready to go.

Flatbread here are ready to go.

Started trying to make a salad
on the side.

Tzatziki?
Yeah. Tzatziki is here.

Yeah.

And the Greek yoghurt is
in the fridge.

In the fridge.
Yeah. Lovely. See ya.

Argh!

I was actually thinking of
galette.

It's not puff pastry.

Did I do alright?

Yeah, but I stuffed you up
on one thing.

I told you to get plain flour,

and I should have told you
to get self-raising.

Self-raising. Yeah.

The best we can do is hope
that either Annabel

or Pat saves the day today.

Oh, the adrenaline is...
Look, I'm shaking.

What is our dish all together?

It is flatbread, skewers,

tzatziki,

herby salad...sitch.

I might do a tester of one of
the skewers

and just make sure that
I'm happy with

the seasoning on that.

I can see there's some skewers
with what looks like chicken.

I'm slapping one of those
skewers in the pan,

and I'm painting it with

this beautiful pomegranate
molasses glaze.

Annabel.
Hello.

Tell us, are you pleased with
the skewers?

The type of meat
that has been chosen?

I thought it was chicken
until I just had a closer look.

Perhaps the big slab of pork

that is sitting at the end of
the bench,

maybe, was a giveaway.

So today we will be cooking
pork skewers.

Yum!

EMILY: What is she doing?

That is the yoghurt. So...

You're straining it?

Yeah. So look how much liquid's
come out of the bottom of it.

Yeah.

I run to the pantry, and I grab
some fish sauce, just to add,

like, a little bit of umami
to the tzatziki.

Is she putting fish sauce?
Yeah, she is.

She's putting fish sauce.
Oh, my God.

In my world, fish sauce can
go in anything that's savoury.

Fish sauce belongs anywhere.

Oh, my God.
Oh, my God.

(LAUGHS)

The flatbread isn't
really working,

and we've got fish sauce
in our tzatziki.

I've got no idea how this
thing's gonna taste together.

Alrighty.

12 minutes till changeover,
everyone.

VINNIE: So, today,
we're doing a lamb rack.

It's gonna be crusted
with some basil and Parmesan.

We've got some roasted carrots

and some Hasselback potatoes
as well.

And our yoghurt sauce
is going to be the star,

so I'm gonna really focus
on making that pop,

as soon as I get this
in the oven.

Hannah's seared off this lamb.

I need to get it coated
in that beautiful crumb

and in the oven because it needs
about half an hour to cook.

I'm really confident
that Casper will be able

to finish this off and serve it
on the plate beautifully.

I'm looking at this bowl
of a yoghurt sauce

that has been started.

I'm really not sure
what to do with this

because it's going
to be the hero.

I think it just needs
a bit more vibrancy.

Aleppo peppers have a nice
bit of heat,

and then I see the black garlic
in the pantry, and I go,

"That will add a nice
bit of funk to this."

I want it to be a winning dish,

so I want to see how much
flavour we can try

and pack in this,

while not confusing it.

Black garlic and Aleppo peppers
are kind of strong in flavour.

I reckon that's a really
good idea.

Oh!
Yeah, sick.

That chopping board
is gonna stink for days.

I'm making sure I'm tasting
as I go...

..and it is popping.

I just want to jazz up
these carrots,

just a little bit.

Oh, he's going more
on the carrots.

He's adding a little bit more.

Just giving these carrots
a quick little glaze,

and they'll be ready to go.

OK, guys, eight minutes to go.

Come on, please!

AARON: I don't know what
I'm doing - I don't do dessert.

I know, conceptually,
what a tarte Tatin is.

I've eaten one. I've seen one.

It's kind of like a tart
that you invert in a pan,

and you flip it out later.

But still, that base knowledge,

to me, isn't enough
to actually make one.

So I'm freaking out.

JACKIE: I was thinking,
I was like,

"Yoghurt rough puff. Not sure."
How does that work?

So, Jackie's told me
that there's a dough

in the blast chiller
that's a rough puff,

so I'm wondering whether
that's been laminated yet,

and if I need
to laminate it more.

It's quite soft,
so there's no bounce-back to it.

So, I'm like, "Maybe I laminate
it a couple more times

"and roll it out after that
and construct."

I'm just concerned
about how much

we've rolled the shortcrust.

No more lamination.

We need to get it...
It's got to go in the oven.

Yeah, we've got to get it
in the oven.

Caramel's done.

Just got to drizzle
the caramel onto the pan

before I put the pastry on top.

I'm focusing on slicing up
these pears

and trying to lay them out
in a circular pattern,

and, like, trying
to make this look good.

But I don't know
if I'm doing this right.

What's he doing?
Oh, he's adding more pear.

He's adding more pear.

Get it in the oven, I think.

Let's get this in the oven.

It needs to cook
for at least half an hour.

Give it everything you've got.

Five minutes till changeover!

ANDY: Five minutes.

Ooh! Hoo-hoo-hoo-hoo! This
is where it gets interesting.

Our dish today,
by the sounds of it,

sounds like a roast chicken.

We've got a roast chicken
in the oven.

There's potatoes.

There's a Greek salad.

Olaolu has put on a flatbread.

Um...

Yeah, I'm a bit nervous.

I don't know how this is all
coming together.

Why the...?

What was the blender used for?

Is the Greek yoghurt
in the flatbread?

There's no Greek yoghurt
in the chicken.

There's no Greek yoghurt
in the potatoes.

I don't know what's going on
here. That looks like a pickle.

There's Greek yoghurt
on the bench,

and it's had a little bit
taken out of it.

I don't know what the dish is.

So yoghurt's the main
ingredient, and it's in...

..nothing.

OK.

How am I going
to get Greek yoghurt

to be the hero of this dish?

The first thing I want to do
is I want to work on some

sort of Greek-inspired
yoghurt dip,

like...like a tzatziki.

I don't really know how to do
one, but it can't be that hard.

Bit of dill, bit of yoghurt,
bit of lemon.

It just feels like I don't know
if we're where we need to be.

Alright, Luke, hit me with it.
Boys.

What's the dish?
I'm still trying to work it out.

Ooh.
It sounds like there's a roast

chicken happening in the oven.

There's potatoes.

It's Greek style.
We've got a Greek salad.

Olaolu has put on a flatbread.
I'm making a tzatziki.

And I'm hoping that if we can
punch as much flavour into this,

which is the main bit
with Greek yoghurt...
OK.

..then that can kind of
put it up a little bit.

I mean, there's roast chicken,

and there's this kind of
mediocre-looking

Greek-ish salad thing.
Yeah, yeah.

If you don't think
that this will win top dish,

what are you gonna do about it?

Good luck.

Wow.

That chicken,
that can't hit the plate.

This is not winning us top dish.

It looks dry.
It's not even seasoned.

I'm gonna have to switch it up.

Oh, the chicken is not
in the oven.

What is he doing?

What's he doing?
What is happening?

OLAOLU: What is he getting?

What is it?
Squid.

Squid?
What's he doing with the squid?

Squid?
Yeah.

What's he thinking?

Plan here is to pivot a little
bit with the calamari, squid.

With this tzatziki, we're going
to use Olaolu's flatbread.

We're going to chuck
on the Greek salad.

Three minutes to go!
Come on, please!

LUKE: Far out.

The calamari, I'm thinking
we're just gonna fry it up

in a frying pan with a bit
of chilli, garlic, lemon.

I'll leave it to Lydia to cook
right at the end.

She knows Greek flavours,
and I'm sure she'll know

how to cook it.

It might mean that we don't even
get a dish up,

but I'd rather risk it
for a chance.

Blue team,
Luke's fully changed the dish.

Oh, he's done the...
So, he's just gone squid,

tzatziki, roast potatoes.
Oh, boy.

I don't even know
where this dish is going.

Wow.
We have to reprint the menus.

Oh, gosh.
Yeah.

LYDIA: I hope all I have to do
is just chop up some herbs

and sprinkle them on. (LAUGHS)
GRACE: Yeah. Yeah.

Just taste everything
together and be done.

I'm going to leave Lydia
a few different elements,

and it's going to be
up to her to decide.

The squid - it's prepped,

it's filleted, it's marinating.

It's ready to be cooked
by Lydia.

I'm really worried
that we had the chicken,

and it's, like, out of the oven.

He could have just put it
in the oven...
Yeah.

..to make sure
that it's still cooking.

Then we have a backup.

The final cooks are coming in,
in one minute!

I grab a couple of capsicum,
I pop it on the hob,

and we're gonna try
and put romesco in this.

Behind, guys, I'm so sorry.

Gosh, what's this red sauce
called?

Romesco.
Romesco.

I just want to make sure...

..Lydia can finish
the whole thing.

I think it's a lot
for Lydia to take over.

Yeah.

I think there's a little
bit of pressure

being the last person
in the relay.

CASPER: Get the stretches in.
Ready.

Like, the energy outside
is really nervous.

LYDIA: I can see someone coming.

OK, final cooks, you're up!

ANDY: Here they come!

Good luck. Good luck. Good luck.
Thank you, thank you.

Let's go!
PAT: Here we go. Here we go.

Your 30 seconds start now.
Come on!

Casp!

Alright, let's go.
What are we doing?

Alright, so we're doing
a lamb rack.

OK.
I think it's crusted

with basil-Parmesan.
OK.

So, we're making a pear
tarte Tatin.

GRACE: OK.
It's just gone in.

What do you think it needs?
I have no idea.

I've never made a...
Sure. Got it. That's alright.

It's only just gone in,
with 20 minutes to go.

I just don't think there's
any way this is gonna cook.

This is the cast-iron pan
for some flatbreads.

I've just rolled them out.

OK.

So, basically, you just need
to cook the pork,

cook the flatbreads.

Gonna do flatbread, romesco,
tzatziki,

uh...calamari.

We're scrapping the chicken?
Yeah.

It's a platter, right?
Uh, yeah.

Or kind of all piled
on top of there, if you want.

JEAN-CHRISTOPHE: Five seconds
left to go.

Oh. Alright.
Either.

You OK? You've got this.
What's the hero ingredient?

It's Greek yoghurt. They didn't
do any Greek yoghurt, so...

Alright, let's go.
Your time's up.

But there's a flatbread
cooking on the thing.

Lydia, I'm so sorry.

A la prison!
Ah!

Bread and water. Come on.

ALYONA: Why?
LUKE: They told me.

They said, like, "Chicken,
Greek salad."

They said, "It won't win it.
What can you do?"

Alright. Alright.

There is stuff everywhere!

Alright. Well, then,
that's romesco.

What the hell's in here?

There's squid over there.

There's cooked chicken there.

There's romesco on the make.

There's a tzatziki on the make.

I have a bench of chaos.
(CHUCKLES)

The dish looks like a whole
heap of, uh...Greek ingredients.

(LAUGHS)

Oh, dear Lord.

Let's just start tasting.

First step, I'm going to tackle

the tzatziki,
which has the yoghurt.

Dear Lord, who the hell uses
this juicer?

Alright. What have we got here?

It definitely looks
a little clumsy.

This salad is basically
some tomato, cucumber...

Let's get some capers on that.

Let's get some stuff happening.

Yeah, go, Lyds! Go, Lyds!

ALYONA: Come on, Lydia!

Lydia! Come on.

Do you know where capers are,
anybody?

Come on, guys,
I don't have time for this.

CASPER: So, we've got
a herb-crusted lamb rack,

and then we've got a little
almost meat and three veg.

So, we've got some glazed
carrots with the cumin seed,

some Hasselback potatoes
and a really nice yoghurt sauce.

And we know that the yoghurt
is the element

we have to champion.

I think they've nailed
the flavours.

So, I think I'm just going
to take my time

and make sure it's all
plated up really nicely.

Probably give the carrots,
like, a final little touch

of colour, a little glaze.

Oh, yeah.
He's brushing the carrots.

Look at that carrot again.

GRACE: This is nuts.

Aaron tells me we're making

a tarte Tatin - puff pastry
layered on top of fruit

with some sugar,
and it cooks in the oven,

and then you flip it out
onto the plate.

Looking at the tart,

there's no wash on it.

So, I pull it out, I add
a wash, I crank the oven up...

Alright.

..and I chuck it back in.

We're good. We're good.

Greek yoghurt ice-cream
is ready.

Yum. Oh, that's beautiful!

The caramel's super thick.

I just sort of think,
if I can thin it out

with some brandy,

that will add a nice little bit
of heat to the dish.

Whoops! (LAUGHS)

I don't actually know how to get
that to stop doing that.

(LAUGHS)

I'm really worried
about this tart.

It is puffing up, which is nice.

The dark sort of colour on it
is starting to happen.

Yeah, it's browning.

She browning.

Crossed my fingers,
to be honest.

Spoons, spoons, spoons!

Greek-style yoghurt.
That's not what I expected.

I taste the yoghurt sauce,
and it's quite acidic.

So I want to add something
in there

to mellow it out a little bit.

I run to the pantry looking
for something,

and I find tahini.

Tahini?

I really love the flavour
of tahini,

so I race back
and add the tahini

into the yoghurt sauce.

Oh, no.
Oh, yeah.

Yeah, that's tahini.

With the fish sauce,

it's gonna taste a bit funky.
I didn't put much in.

I'm just trying to work out
how much time I'm going to need
to cook everything.

I want to get the pork on,

so I make sure the pan
is nice and hot.

What's he doing?
Cook, mate! Cook the skewers!

He's moving way too slow
for my liking now.

(LAUGHS)
Come on, Pat!

The pork skewers
are quite small,

so I shouldn't need
to spend too much time on those.

There's a glaze there.

It looks
like pomegranate molasses,

so I want to get a sear on
the skewers

and then start to baste it.

Thinking I really need
to get these flatbreads on.

I don't know exactly
what type of flatbread they are,

so I want to get
at least one tester on.

SOFIA: It's time to bring it all
together.

You've got 11 minutes left
in the relay!

When I put the flatbread in,

it should have been able to
get a nice puff straightaway,

but there's nothing happening.

They're just
staying completely flat

and really dense.

I told Em to use plain flour,
not self-raising.

But is there any baking powder?

No.
No.

PAT: What are we going to do?

What am I going to do
to get this back on track?

We just need Pat
to go, go, go, go, go.

Come on, Pat. Come on, Pat!

PAT: The flatbreads
don't seem to be rising.

Might be a bit stodgy
in the middle.

Ph-h-hew!
What are you going to do?

How can I rescue this?

Whatever you do, Pat,
you've got to do it quickly.

And then it hits me.

Maybe if I just roll these out
super thin.

I'm thinking
if I can get them really thin

to make almost like a crisp,

and see how I can get this -
something - on a plate.

So you might be making tortilla
instead.

No, it's still flatbread.

It's just
a really thin flatbread.

Look, it's going to be tight,

but I'll push
and see what I can do.

OK.

OK, guys, five minutes to go.
Come on!

CONTESTANT: Come on!
(APPLAUSE)

You can do it!

I am feeling OK.

It sort of all rests
on this tarte Tatin

coming out of the mould.

(TUTS) Oh, my God.

(CONTESTANTS GROAN)

Oh, yeah. We're good,
we're good, we're good

we're good, we're good!

Guys, we're back on!

Oh, she flipped it over.
It came out.

It's just a question
of whether her team-mates

have set up enough of a dish

for them to have a chance
at immunity.

I've got the romesco sauce
there.

It tastes really good.

But I'm not sure how that's
going to fit into a Greek dish.

Well,
I'm going to fry the protein.

That is a priority.

And the rest
will have to fall into place

in the last, um...

Two minutes, everybody!
Two minutes!

Don't leave me
with the protein.

ALYONA: And...
OLAOLU: Come on, Lydia.

..we're...

..in.

Yeah! Eventually.
Yeah!

He's got tweezers.

CASPER: So, plating up this
dish should be pretty simple.

I get a nice smear
of the yoghurt sauce

on the bottom

and get a few carrots
on the side.

And then a nice potato
on there, as well.

Slicing into my lamb rack

that's had a little bit of time
to rest,

and it's got that, like,
perfect medium-pinkness to it.

I'm really happy.

We want your final dish
in one minute!

Come on, everybody!

(APPLAUSE)

PAT: Got everything together
on the plate -

the pork skewers,

herb salad and
the yoghurt sauce.

I'm good. As good as can be,
I think, in this scenario,

with the whole no rising agent.

One minute to go.
The flatbreads,

they're actually starting
to bubble up a little bit

and kind of create these
little gnarly charred bits,

and they look pretty good.

So I get as many on the plate
as possible,

and I think I might have
just saved the flatbread aspect

of our dish.

LYDIA: The squid looks good.

I'm going to load up
the flatbread.

Tzatziki - the hero,
calamari on top,

salad on the side.

Am I doing something with this
or am I not?

30 seconds to go!

Oh, put it on? Don't put it on?
What am I doing?

(SIGHS)

No.

She's leaving it off?
She's leaving it off.

Dish needs to be finished
in ten...

JUDGES: Nine, eight,

seven, six, five,

four, three, two, one!

That's it! Come on!
That is it, everybody!

(CHEERING)

CONTESTANT: Whoo!

Lyds!

LYDIA: I hope
it was the right decision

to keep the romesco on.

Oh, beautiful, beautiful,
beautiful! Well done.

VINNIE: Come here, come here.
CASPER: Oh, God.

Bro, you did so well.
Oh, mate.

And you pivoted
with the flatbread. Well done.

'Cause I didn't realise,

but there was
no self-raising flour.

PAT: Yeah, yeah.
PETRO: That was my fault.

We had a little bit
of miscommunication

and we were going to
make a tarte Tatin.

It should have been a galette.

Yeah. Mm.
So it's kind of in between now.

GRACE: It's actually
better than I thought.

I'm going to keep quiet.

ALYONA: That looks beautiful.

It was not
what I expected it to be.

No?
Yeah.

LUKE: I'm definitely feeling
very nervous. I pivoted,

and it either might cost us
a spot in the immunity,

or it might actually
put us there.

We'll find out.

No, I think
you might have saved us.

I wouldn't count your chickens
before they hatch,

let's put it that way.

Well, not that chicken.
Yeah.

Yeah, yeah, yeah.

OK. Now we're done -
ready to test your dishes.

So the first team is...

..purple.

CONTESTANT: Purple!

CASPER: As a team,
we've communicated effectively

and picked a dish
that is not too complicated.

I think it definitely
looks and tastes

like it's been made
by one person today.

Casper, what is the final dish?

We've got
a herb-crusted lamb rack

with Hasselback potatoes,

honey and cumin glazed carrots,

and a yoghurt
and black garlic sauce.

Jack, is this the dish
you set out to make?

It's exactly what I envisioned
on the plate.

It's just really clear
in my head

what I wanted to do

and to pass on
to these beautiful people.

So was the Greek-style yoghurt
just in the sauce?

Yes.
Yep.

OK, let's taste.

When I tasted the sauce
by itself, I was like, "Ooh."

But then when I got everything
together, I was like,

"OK, now I see where
they were going with this."

The black garlic gave it
a good little bit of funk

and richness,

and it's still got
the brightness of the yoghurt,

which I think
is really important

for this sauce
and for this dish.

The carrots - flavour, spot-on.
Loved it.

The lamb was cooked
beautifully,

really consistently.

All the way to that bone,
as well.

Tender, juicy, delicious.

I love the crust! I just
wish there was more of it.

I love the potatoes having
just that top little layer

of crunch.

Whoever did the sauce
is unbelievable.

Pretty good job, purple team.
Pretty good job.

It feels really good
that the judges loved the sauce

and my little spin
that I put on it

with the ingredients
of the Aleppo pepper

and the black garlic.

I've still got it. Sometimes.

Next up, the blue team.

What happened today

was a pretty crazy move
from Luke -

pivoting completely
and changing the whole dish.

Looks amazing.
No idea how it tastes like.

I hope it's going to pay off
and get us immunity tomorrow.

OK, Lydia,
what have we ended up on?

LYDIA: We ended up
with some calamari,

flatbread,

and a tzatziki yoghurt sauce.

So we're in Greece today.

Alyona, what did you think
the dish was going to be?

I was going to take you
to Greece, initially,

so here we are.

But I started with the chicken,

and I wanted to make
some roasted potatoes.

I wanted to set up the basics,

and I kind of thought that
our dish was going to evolve.

Oh, it evolved, alright.
Luke, you just went rogue.

First, I would like to say

I think the decision that
you took, Luke, was very brave.

Lydia, you did well, too.

You've managed to put
some finesse in your sauce.

I think your sauce
is fantastic.

Now, the salad,
I think, is super tasty.

Very well seasoned.
The squid - very well cooked.

Perfect.
I love the tzatziki.

It's a classic,
strong, bold example

of a traditional dip.

The squid is also
really beautifully cooked.

When you put the two together,
you can't taste the squid

because that sauce is so tart
and bright and intense

with that yoghurty flavour,

and it just kind of
cancels out the squid.

You know,
when you have, like, a gyros

or a similar dish like this,
it's usually pork

because it's fatty,
it has some char on it.

You've got all these elements

that, on paper, they sound
like they'll work together.

But when you take a bite
of all of that together,

the balance was lost for me.

I'm sorry, guys.
I wanted to love this.

Thank you.
Good luck.

Thank you.

LUKE: I had to make
some serious changes

and I'm glad I did.

But I definitely feel kind of
the weight of responsibility

knowing that I may have cost
my team a spot in immunity.

Damn.

OK. Next team - the reds.

CONTESTANT: Whoo! Whoo!

PETRO: I'm feeling
a little bit nervous

'cause I know this flatbread
isn't where it should be.

But I know if the flavours
are all executed,

this dish could still
stand up to the task.

Pat, what have you made?

PAT: We've made pork skewers,

yoghurt flatbread,
a yoghurt sauce,

herb salad,
and some pickled onions.

Is this the dish
it was supposed to be?

Yeah, it actually is.

Everything got communicated
pretty clearly.

Oh, there was a thing I missed.

I accidentally told Em
to get plain flour

instead of self-raising.

Right after the handover,
I realised,

and I was like, "Oh, no.

"That flatbread, there's going
to be an issue there."

It is very flat, yeah.

Who thinks we should eat it?

Me.
Yeah.

I actually
found it really tasty.

So, the marinade
you did on that was amazing.

Pickles were delicious.

I thought the salad
was really nice and refreshing.

Bread - I think
you did a really good job

saving the day.

I didn't mind
that it was a bit chewy.

Um, the pork.

There were a few little dry bits
here and there.

Then
we get to our key ingredient,

which is the little kind of
labneh-y tzatziki number.

There's two ways
you could have gone about this.

You could have hung it
and then left the tahini out,

and just hit it
with a heap of lemon juice

to give that
nice bit of acidity.

Or you could have left it
with the whey in there,

hit it with the tahini,

so it's still got the acidity
from the whey.

Hanging it, adding the tahini -
it just hasn't worked.

And that should have been
the star of the show

on this dish.

Based on looks, it could
definitely give the opinion

that it was cooked
by one person.

Unfortunately,
when you taste it,

these elements
just haven't come together.

The execution isn't quite
what I had anticipated.

So I'm a little bit
disappointed on that front.

I feel like
this immunity cook tomorrow

is becoming a little bit
more distant at the moment.

Next up, green team!

Come on, guys.

I cannot believe
this dish we've served up.

It actually looks OK.

Hello.
Hello.

But I'm just so worried
about that pastry.

Grace, where did we end up?

GRACE: We've made
an upside-down pear tart.

and a Greek-style yoghurt
ice-cream.

Dot, what were you
planning on making?

I was thinking tarte Tatin.

I vocalised tarte Tatin.

In my head, I was actually
thinking of something else,

but it came out tarte Tatin.
I was thinking...

You know the one...
A galette.
A galette.

Ohh.
You were thinking galette

and you said tarte Tatin?

Yes.

Ohhh.

So I made shortcrust
with yoghurt.

Oh, my Lord.

Look,
as far as featuring yoghurt,

it's one of
the more creative ones today.

I have no idea what it's going
to be like when I cut it open.

We're so excited.
Let's find out together.

MUTTERS: Is it cooked?

ANDY: I have no idea
what it's going to be like

when I cut it open.

SOFIA: We're so excited.

Is it cooked?

Oh.

Oh, that's a shame.

(AARON SIGHS)

Oh, devastated! 'Cause this one
showed so much promise.

But unfortunately,
we're just left with raw pastry.

Honey, thyme, orange, pears,

with a beautiful
yoghurt, forward, ice-cream.

It all works flavour-wise.
It's singing.

It's doing everything
it needs to.

I love how the pears have
soaked up all that caramel.

It's had this kind of
candied effect on it,

so they're kind of chewy.

All that lamination
just tortured the dough

and brought out all the gluten.

Had that - whatever
we're calling the pastry -

just been golden and crispy,

you might have invented
a new dessert -

my favourite new dessert -
together.

It just shows how important
communication is.

Mm.
Thanks, green team.

CONTESTANT: Whoo!

Ohh.

They really loved the flavours.

So I feel like
I'm going to hold on to that.

Obviously, there's a lot
of work that I need to do

of learning my tarts.

Nearly there.
GRACE: Nearly there.

I love this challenge.

Watching you
working under pressure. Ah!

(LAUGHTER)

There was one team
who not only started

with a clear vision,

but thanks to
their strong communication...

..they managed to execute their
vision and deliver on flavour.

Congratulations...

..the purple team!
(CHEERING)

Yes!

I am so stoked about this.

For everyone in the whole team,
I think we deserve this.

Tomorrow you'll be
cooking your hearts out

in an immunity challenge.

Get some rest, be ready,

because tomorrow's challenge
is one you'll want to win.

Goodnight.

(CHEERING)

ANNOUNCER: Tomorrow night...

Please welcome
Justine Schofield!

(CHEERING)

You're playing for...

..an immunity pin!

(CHEERING)

That's surprise number one.

Number two is...

We are tasting your dishes
blind,

so we won't know
who has cooked what.

CONTESTANTS: Oooh!

Go!

And in a classic
French cuisine challenge...

Whoa!

..surprise number three

shocks our Frenchman.

Jean-Christophe

is completely flab-ber-gasted.

Captions by Red Bee Media