Original subtitles

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