1 00:00:00,040 --> 00:00:00,280 to our website for all 2 00:00:00,280 --> 00:00:00,440 to our website for all the 3 00:00:01,000 --> 00:00:06,080 ANNOUNCER: Previously on MasterChef Australia, 4 00:00:06,080 --> 00:00:09,840 What you're about to embark on is no ordinary tiramisu. 5 00:00:09,840 --> 00:00:11,240 What?! 6 00:00:11,240 --> 00:00:16,160 ..in a pressure test where they couldn't see or taste the dish first. 7 00:00:16,160 --> 00:00:18,000 MONTANA: It's completely rattled my brain. 8 00:00:19,480 --> 00:00:23,280 It was a modern take on a sweet Italian classic... 9 00:00:23,280 --> 00:00:25,920 ALVIN: I'm up against three dessert queens, 10 00:00:25,920 --> 00:00:27,480 and THE queen. 11 00:00:27,480 --> 00:00:32,760 ..and everyone was shocked when Steph had to leave the MasterChef kitchen. 12 00:00:32,760 --> 00:00:36,160 Give it up for Steph, everybody! 13 00:00:36,160 --> 00:00:39,480 Tonight, it's a restaurant takeover. 14 00:00:39,480 --> 00:00:42,480 Upstairs versus downstairs. 15 00:00:42,480 --> 00:00:46,120 ..for a service challenge and a shot at immunity. 16 00:00:47,680 --> 00:00:49,600 then you're cold 17 00:00:49,600 --> 00:00:51,440 18 00:00:51,440 --> 00:00:53,240 19 00:00:53,240 --> 00:00:55,120 20 00:00:55,120 --> 00:00:56,920 21 00:00:56,920 --> 00:00:58,640 22 00:00:58,640 --> 00:01:00,480 23 00:01:00,480 --> 00:01:02,360 24 00:01:02,360 --> 00:01:04,120 25 00:01:04,120 --> 00:01:06,000 26 00:01:06,000 --> 00:01:07,760 27 00:01:07,760 --> 00:01:10,840 28 00:01:21,520 --> 00:01:23,520 DANIEL: I can't believe I'm walking through the streets. 29 00:01:23,520 --> 00:01:25,000 Sarah Todd's in front of me. 30 00:01:25,000 --> 00:01:27,920 SARAH: Everyone's so excited for the team challenge. 31 00:01:27,920 --> 00:01:30,480 I love team challenges. They're fun. I know. We can enjoy it today. 32 00:01:31,760 --> 00:01:35,160 We're walking through the streets of Melbourne 33 00:01:35,160 --> 00:01:38,400 and there's so many stunning restaurants around here. 34 00:01:38,400 --> 00:01:39,560 Oh, what's this place? 35 00:01:39,560 --> 00:01:42,240 So I'm interested to see where we're going to end up. 36 00:01:42,240 --> 00:01:43,840 ALDO: Girls, where are we going? 37 00:01:43,840 --> 00:01:45,640 You're about to find out. 38 00:01:45,640 --> 00:01:47,720 Na Na. Wow. 39 00:01:47,720 --> 00:01:49,320 Oh, my God. Here we go. 40 00:01:49,320 --> 00:01:51,680 Japanese. Amazing. 41 00:01:51,680 --> 00:01:53,160 Let's do it. 42 00:01:53,160 --> 00:01:55,720 Oh, this is cool. 43 00:01:55,720 --> 00:01:58,080 This space is amazing. 44 00:01:58,080 --> 00:01:59,120 So cool. 45 00:01:59,120 --> 00:02:02,120 So moody and vibey. 46 00:02:02,120 --> 00:02:03,480 Really atmospheric. 47 00:02:03,480 --> 00:02:04,640 WOMAN: This is sick. 48 00:02:06,240 --> 00:02:08,440 MELISSA: Here we go. Here we go. 49 00:02:08,440 --> 00:02:10,520 (CHEERING) 50 00:02:14,480 --> 00:02:17,040 Good morning, everybody. ALL: Good morning. 51 00:02:17,040 --> 00:02:21,280 Welcome to Hotel Fitzroy's Ichi Ni Na Na Izakaya 52 00:02:21,280 --> 00:02:23,880 and Cappo Sociale. 53 00:02:23,880 --> 00:02:25,400 Spanning two floors. 54 00:02:26,760 --> 00:02:31,440 In this building, you get the best of both Italian and Japanese cuisine 55 00:02:31,440 --> 00:02:33,280 under one roof, 56 00:02:33,280 --> 00:02:36,560 which means this is the perfect setting for a restaurant battle. 57 00:02:38,760 --> 00:02:40,160 Look at Aldo. 58 00:02:40,160 --> 00:02:42,160 Will you be so happy when you pick Japanese? 59 00:02:42,160 --> 00:02:43,480 Absolutely. 60 00:02:43,480 --> 00:02:46,120 I did... My fusion dish was an Italian-Japanese dish. 61 00:02:46,120 --> 00:02:48,440 So...tough day. True. That's true. 62 00:02:48,440 --> 00:02:51,840 Which would you rather, though? I will love Japanese, actually. 63 00:02:51,840 --> 00:02:54,360 Well, well, well. 64 00:02:54,360 --> 00:02:58,600 Actually, you don't get a choice today, but someone does. 65 00:02:58,600 --> 00:03:02,760 (ALL EXCLAIM AND LAUGH) 66 00:03:02,760 --> 00:03:05,240 Sarah, you won the advantage, 67 00:03:05,240 --> 00:03:08,840 you get to choose which cuisine you'll be cooking. 68 00:03:08,840 --> 00:03:13,520 So, Sarah, do you choose Japanese or Italian? 69 00:03:13,520 --> 00:03:14,880 Right now? Right now. 70 00:03:14,880 --> 00:03:17,040 Straight into it. Right now. Straight into it. 71 00:03:17,040 --> 00:03:19,280 I choose Japanese. You choose Japanese. 72 00:03:19,280 --> 00:03:20,680 Yeah. Alright. 73 00:03:20,680 --> 00:03:22,360 There you go. I like red. 74 00:03:22,360 --> 00:03:25,360 You are on the Japanese team. Thank you. 75 00:03:26,560 --> 00:03:29,080 OK, for the rest of you, it's your turn. 76 00:03:29,080 --> 00:03:31,960 Random selection. Please don't look. 77 00:03:33,640 --> 00:03:35,680 Red is Japanese, 78 00:03:35,680 --> 00:03:38,000 and brown is Italian. 79 00:03:38,000 --> 00:03:39,160 Whoo-hoo! 80 00:03:39,160 --> 00:03:40,760 Yeah, I know, Aldo. I said the same thing. 81 00:03:40,760 --> 00:03:43,440 Red, the Ferrari meant to be Italian. 82 00:03:43,440 --> 00:03:46,160 Or green, at least, for Italy. Yeah, or blue. 83 00:03:48,400 --> 00:03:50,600 Hey! Wouldn't like to beat the Italian. 84 00:03:50,600 --> 00:03:52,280 TOMMY: Here we go. 85 00:03:53,920 --> 00:03:56,560 (ALL LAUGH) 86 00:03:56,560 --> 00:03:58,360 Does anybody want to change? 87 00:03:58,360 --> 00:04:00,240 Whoo-hoo! Yes! 88 00:04:00,240 --> 00:04:02,960 (ALL LAUGH) 89 00:04:02,960 --> 00:04:06,400 If you're in a red apron, please join Sarah on the left, 90 00:04:06,400 --> 00:04:10,280 and if you're in a brown apron please group to the right. 91 00:04:12,000 --> 00:04:15,960 In your teams, you'll be curating a three-course menu 92 00:04:15,960 --> 00:04:17,720 designed for the restaurant you're cooking in. 93 00:04:20,240 --> 00:04:22,000 But let's talk numbers. 94 00:04:22,000 --> 00:04:24,680 Because, red team, you've got six cooks, 95 00:04:24,680 --> 00:04:28,920 and that means you're making Japanese for 40 diners. 96 00:04:28,920 --> 00:04:30,040 OK. 97 00:04:30,040 --> 00:04:31,800 Brown team, there's only five of you, 98 00:04:31,800 --> 00:04:35,480 you'll be cooking Italian for 34 diners. 99 00:04:35,480 --> 00:04:37,920 Fair's fair, right? Yeah. 100 00:04:37,920 --> 00:04:40,440 You've got 2.5 hours until your entrees 101 00:04:40,440 --> 00:04:42,720 need to start leaving the pass. 102 00:04:42,720 --> 00:04:45,360 Of course, both teams, you've got access 103 00:04:45,360 --> 00:04:48,080 to the freshest range of ingredients. 104 00:04:48,080 --> 00:04:51,880 And today, the winning team will vie for immunity tomorrow. 105 00:04:55,120 --> 00:04:57,640 If you want to be the first person 106 00:04:57,640 --> 00:05:00,680 into the all-elusive top 10, 107 00:05:00,680 --> 00:05:02,480 the first step is making sure 108 00:05:02,480 --> 00:05:04,560 that you're in the immunity challenge tomorrow. 109 00:05:04,560 --> 00:05:07,000 Go hard because that's where you want to be. 110 00:05:07,000 --> 00:05:09,920 So good luck. Time starts now. 111 00:05:09,920 --> 00:05:11,320 MAN: Good luck. Here we go, guys. 112 00:05:13,760 --> 00:05:15,960 TOMMY: Ooh, watch out for that. 113 00:05:15,960 --> 00:05:17,840 Alright, Italiano. Italiano. 114 00:05:17,840 --> 00:05:19,600 KEYMA: Italiano. Yeah. 115 00:05:19,600 --> 00:05:21,880 We've got to nominate a captain. Yeah. 116 00:05:21,880 --> 00:05:23,480 Look, I think I'll be happy to help. 117 00:05:23,480 --> 00:05:26,440 I've never been team captain in a service challenge before. 118 00:05:26,440 --> 00:05:29,120 Captain Tomaso. Yeah. OK, let's do it. 119 00:05:29,120 --> 00:05:31,200 Captain Tommy. Love it. 120 00:05:31,200 --> 00:05:34,800 My team is so amazing, and I'm ready to do it. Let's do it. 121 00:05:34,800 --> 00:05:37,840 Like is this first course just maybe something fresh? 122 00:05:37,840 --> 00:05:39,920 Controversial opinion, guys. Yeah? 123 00:05:39,920 --> 00:05:42,360 My suggestion might be risotto. 124 00:05:42,360 --> 00:05:44,360 Mushroom, truffle... Yeah, yeah, yeah. 125 00:05:44,360 --> 00:05:46,720 That's something I can crack out. OTHERS: Yeah. 126 00:05:46,720 --> 00:05:47,920 I like that. Are you happy with that? 127 00:05:47,920 --> 00:05:50,800 Mushroom and truffles? I love mushroom and truffles. Sounds good. 128 00:05:50,800 --> 00:05:53,160 Straight off the bat, Julie, entree. 129 00:05:53,160 --> 00:05:54,600 She wants to make a risotto. 130 00:05:54,600 --> 00:05:56,880 And gremolata, maybe a burnt lemon butter 131 00:05:56,880 --> 00:05:58,720 drizzled over the top for the acid. 132 00:05:58,720 --> 00:05:59,720 Beautiful. 133 00:05:59,720 --> 00:06:02,720 I can just get tucked away in a corner and do in the time. 134 00:06:02,720 --> 00:06:06,040 Risottos are extremely hard to get perfect, 135 00:06:06,040 --> 00:06:09,160 but done right you can't beat a good risotto. 136 00:06:09,160 --> 00:06:11,240 We're thinking, like, the main course, secondo sort of thing. 137 00:06:11,240 --> 00:06:12,440 We've got fish. 138 00:06:12,440 --> 00:06:14,480 For our main, we're thinking some kind of protein, 139 00:06:14,480 --> 00:06:15,680 some kind of seafood. 140 00:06:15,680 --> 00:06:19,240 There's a dish called acqua pazza. It's crazy water. 141 00:06:19,240 --> 00:06:20,480 OTHERS: Yeah. 142 00:06:20,480 --> 00:06:22,200 Michael thinks about acqua pazza, 143 00:06:22,200 --> 00:06:25,080 and I love it because it says it's "crazy water", 144 00:06:25,080 --> 00:06:26,520 and I'm all into the crazy stuff. 145 00:06:26,520 --> 00:06:28,720 And then what are we thinking for... Dessert? 146 00:06:28,720 --> 00:06:31,280 Dessert. I had a couple of ideas. 147 00:06:31,280 --> 00:06:33,960 A semifreddo. There's pistachio. 148 00:06:33,960 --> 00:06:35,480 Ooh. 149 00:06:35,480 --> 00:06:39,600 A nice Italian beer somehow incorporated in that, as well. 150 00:06:39,600 --> 00:06:41,800 Billie on dessert, Queen B, Billie. 151 00:06:41,800 --> 00:06:44,760 Or maybe a caramel, or something like that. 152 00:06:44,760 --> 00:06:49,720 For dessert we've got pistachio semifreddo, a beer-compressed jus. 153 00:06:49,720 --> 00:06:52,720 Sounds sick already. Some berries and some chocolate sauce. 154 00:06:52,720 --> 00:06:54,640 I like that. 155 00:06:54,640 --> 00:06:56,400 Alright. OK, let's go to the pantry. 156 00:06:57,400 --> 00:06:58,920 MINDY: Alright, here we are. 157 00:06:58,920 --> 00:07:00,720 How are you feeling, guys? Are you excited? 158 00:07:00,720 --> 00:07:03,400 First thing that we need to do is nominate a team captain. 159 00:07:03,400 --> 00:07:04,720 Team captain, yeah. ALVIN: Montana. 160 00:07:04,720 --> 00:07:06,640 I haven't done it before. Are you happy with that? 161 00:07:06,640 --> 00:07:07,800 Happy. Fantastic. 162 00:07:07,800 --> 00:07:10,400 I'm the only one on this team who hasn't been a team captain 163 00:07:10,400 --> 00:07:12,400 in a service challenge so far, 164 00:07:12,400 --> 00:07:14,520 so I've been delegated to do it. 165 00:07:14,520 --> 00:07:16,480 I'm happy to do entree. Yeah, I'm happy. 166 00:07:16,480 --> 00:07:17,720 Yeah, we'll do entree. Yeah. 167 00:07:17,720 --> 00:07:19,440 I'm happy mains. Mains. 168 00:07:19,440 --> 00:07:21,600 I'll go mains, yeah. Yeah. 169 00:07:21,600 --> 00:07:23,320 We're dessert. OK, easy. 170 00:07:23,320 --> 00:07:24,720 Cool. 171 00:07:24,720 --> 00:07:28,920 So, for entree, Japanese cuisine, it's really clean and fresh, 172 00:07:28,920 --> 00:07:30,800 so to have something quite light. 173 00:07:30,800 --> 00:07:32,920 So, like a tuna, fresh tuna. 174 00:07:32,920 --> 00:07:36,280 For entrees just a really simple tuna dish - 175 00:07:36,280 --> 00:07:38,600 just raw, diced tuna with a ponzu dressing. 176 00:07:38,600 --> 00:07:41,800 So, something a little bit heavier for mains, then? 177 00:07:41,800 --> 00:07:44,080 I was thinking a beautiful miso-glazed pumpkin, 178 00:07:44,080 --> 00:07:47,040 roast in the oven, finished on the hibachi over there. 179 00:07:47,040 --> 00:07:49,560 Just basting with a marinade. 180 00:07:49,560 --> 00:07:51,560 So we're doing vegetarian menu? 181 00:07:51,560 --> 00:07:53,120 I was thinking on the other end of the spectrum, 182 00:07:53,120 --> 00:07:55,080 we can sort of do yakitori-style stuff as well. 183 00:07:55,080 --> 00:07:56,480 Like, we've got Wagyu. Yeah. 184 00:07:56,480 --> 00:07:57,960 I vote for meat. 185 00:07:57,960 --> 00:08:01,880 But for me, much more concerning, on the meat, 186 00:08:01,880 --> 00:08:05,200 if you don't keeping constantly eye, you can just overcook. 187 00:08:05,200 --> 00:08:07,760 Mon, do you want to pipe in and give them... 188 00:08:07,760 --> 00:08:08,760 Um... 189 00:08:08,760 --> 00:08:12,640 It's going to be a challenge being a team captain for this bunch today. 190 00:08:12,640 --> 00:08:15,200 Um...I don't know. 191 00:08:15,200 --> 00:08:16,880 It's, like, obviously it's up to you guys. 192 00:08:16,880 --> 00:08:19,440 They're all such competent cooks, such strong leaders 193 00:08:19,440 --> 00:08:23,080 that I don't really want to sort of tell them what to do. 194 00:08:23,080 --> 00:08:25,480 So, but let's have a think about it. We got this idea. 195 00:08:25,480 --> 00:08:27,360 I want them to work it out 196 00:08:27,360 --> 00:08:29,400 and do something that they're most comfortable with. 197 00:08:29,400 --> 00:08:31,800 Have you got any ideas for dessert? 198 00:08:31,800 --> 00:08:36,080 Some great sort of, like, yuzu, you know, like, lime, ginger. 199 00:08:36,080 --> 00:08:38,440 For dessert we're doing a yuzu and pineapple cake 200 00:08:38,440 --> 00:08:42,160 with a yuzu sorbet, caramelised pineapple and a yuzu cream. 201 00:08:42,160 --> 00:08:43,160 Let's go. 202 00:08:43,160 --> 00:08:45,600 Alright, Coles truck's here, guys. I'm gonna go get... Let's go. Come on. 203 00:08:45,600 --> 00:08:47,880 There's a lot of strong cooks today, so it's going to be interesting 204 00:08:47,880 --> 00:08:49,600 to see how we come together as a team. 205 00:08:58,920 --> 00:09:00,200 Thank you. 206 00:09:02,040 --> 00:09:03,640 Thanks, mate. Cheers. 207 00:09:05,960 --> 00:09:07,200 (GROANS) 208 00:09:07,200 --> 00:09:10,280 I love it when you get stuff from the pantry, Julie. 209 00:09:10,280 --> 00:09:12,320 I need a tall person. Yep. 210 00:09:12,320 --> 00:09:15,120 Tommy...Tommy, not you. (ALL LAUGH) 211 00:09:15,120 --> 00:09:16,880 The brown team today's such a good team. 212 00:09:16,880 --> 00:09:20,440 We've got Julie on entree, season one winner, the OG. 213 00:09:20,440 --> 00:09:24,120 And we've got Billie on dessert, another winner. 214 00:09:24,120 --> 00:09:26,160 Michael, second place. I'm not over that yet. 215 00:09:26,160 --> 00:09:28,400 We don't talk about it. Oh, yeah, let's not talk about it. 216 00:09:28,400 --> 00:09:30,680 You know, a great team, and I'm just going to make sure 217 00:09:30,680 --> 00:09:32,440 that everyone's doing their job today. 218 00:09:32,440 --> 00:09:33,880 So, that's good. OK. 219 00:09:35,720 --> 00:09:38,720 Good as gold, buddy, good as gold. 220 00:09:38,720 --> 00:09:41,120 This is the immunity that everybody wants. 221 00:09:42,200 --> 00:09:44,680 Jeez, a guaranteed ticket from here to top 10 - 222 00:09:44,680 --> 00:09:46,920 that is something to strive for today. 223 00:09:46,920 --> 00:09:49,440 Very happy that I got into the Italian kitchen. 224 00:09:49,440 --> 00:09:51,640 I love Italian food. 225 00:09:51,640 --> 00:09:53,240 MICHAEL: Did anyone order a fun guy? 226 00:09:54,720 --> 00:09:57,200 Oh, you order a fun guy? Oh, my God. 227 00:09:57,200 --> 00:09:58,360 One fun guy. 228 00:09:58,360 --> 00:10:00,120 (LAUGHS) 229 00:10:00,120 --> 00:10:03,440 I'm on entree and I'm making a mushroom risotto. 230 00:10:03,440 --> 00:10:05,280 Let's make sure that texture's perfect, Jules. 231 00:10:05,280 --> 00:10:07,680 Oh, yeah, yeah, yeah. You got that. Yeah, yeah, yeah, indeedy. 232 00:10:07,680 --> 00:10:10,080 Risotto has been known on MasterChef as the death dish 233 00:10:10,080 --> 00:10:12,600 for a number of years. 234 00:10:12,600 --> 00:10:15,120 If it's not right, it's horrible. 235 00:10:15,120 --> 00:10:18,040 If you don't cook the rice and it's chalky, 236 00:10:18,040 --> 00:10:20,320 if you overcook it and it just becomes mush. 237 00:10:20,320 --> 00:10:22,720 It really is a dish that's hard to do, 238 00:10:22,720 --> 00:10:24,520 but that's what we're going to do. 239 00:10:24,520 --> 00:10:27,000 When I make a risotto like this at home, 240 00:10:27,000 --> 00:10:31,320 I make a big pan of it and that would easily feed six people. 241 00:10:31,320 --> 00:10:34,640 I'm just going to pop it there, Billie. Thank you. 242 00:10:34,640 --> 00:10:37,240 So to cook for 34 people, 243 00:10:37,240 --> 00:10:41,200 it's a significant increase in the recipe. 244 00:10:41,200 --> 00:10:42,960 Ooh, they smell nice. 245 00:10:42,960 --> 00:10:47,200 When you bulk any recipe up, it takes a lot longer to cook. 246 00:10:47,200 --> 00:10:51,640 So I think 2.5 hours is going to be spot-on, 247 00:10:51,640 --> 00:10:54,040 the right amount of time for this dish. 248 00:10:55,560 --> 00:10:57,920 (LAUGHS) Do the bump. 249 00:10:59,200 --> 00:11:01,080 I'm just gonna grab a little bowl for stuff. 250 00:11:02,720 --> 00:11:05,600 Where are big, like, tubs to grab things? 251 00:11:05,600 --> 00:11:07,920 So, all our stuff is in the back corner. 252 00:11:07,920 --> 00:11:08,920 Oh, yeah. 253 00:11:08,920 --> 00:11:11,560 Actually, yeah, Montana, I reckon do the cucumber, like, long. 254 00:11:11,560 --> 00:11:12,960 We'll do the rounds. 255 00:11:14,320 --> 00:11:16,040 What do we reckon on sizing? 256 00:11:16,040 --> 00:11:17,840 When you're eating it, you don't want it to be 257 00:11:17,840 --> 00:11:19,280 more cucumber than tuna. 258 00:11:19,280 --> 00:11:21,640 Yeah. Is that too big for the tuna? 259 00:11:23,200 --> 00:11:25,320 Um... Did you grab the beef, Aldo? 260 00:11:25,320 --> 00:11:26,880 No, get the beef. 261 00:11:26,880 --> 00:11:28,760 So, we're working on main today. 262 00:11:28,760 --> 00:11:32,160 It's going to be a plate of beef and mushroom. 263 00:11:32,160 --> 00:11:35,840 We want to poach the mushroom in a classic Japanese flavour. 264 00:11:35,840 --> 00:11:38,120 In this case, with the ginger wasabi 265 00:11:38,120 --> 00:11:40,080 and then a little bit of soy and mirin as well. 266 00:11:40,080 --> 00:11:42,040 There's lots to do, but I have proved to myself 267 00:11:42,040 --> 00:11:43,760 that I can do as much as I can 268 00:11:43,760 --> 00:11:46,600 to make sure that the mains is going to be out in time. 269 00:11:46,600 --> 00:11:48,760 This one, yeah? Do you reckon that's him? 270 00:11:50,160 --> 00:11:52,280 Looks like it. No. No, that's not it. 271 00:11:52,280 --> 00:11:53,960 It's very marbled. 272 00:11:53,960 --> 00:11:57,040 I think mains have not fully decided yet. 273 00:11:57,040 --> 00:12:01,640 I know they're definitely doing a just mushroom sort of element, 274 00:12:01,640 --> 00:12:03,400 some sort of like braised mushrooms. 275 00:12:03,400 --> 00:12:04,880 And then I think they're deciding on the meat 276 00:12:04,880 --> 00:12:06,720 that they're going to use. 277 00:12:06,720 --> 00:12:08,360 So, yeah, I'll check on that in a moment. 278 00:12:09,920 --> 00:12:12,120 We gotta move because we got lots to do. 279 00:12:15,800 --> 00:12:16,840 Montana. Hello. 280 00:12:16,840 --> 00:12:18,440 Team captain! Team captain on savoury. 281 00:12:18,440 --> 00:12:20,600 Lovin' life. I know. How good. 282 00:12:20,600 --> 00:12:22,200 Look at this set-up. Yeah, this is amazing. 283 00:12:22,200 --> 00:12:23,600 I know. How cool. You can get very excited. 284 00:12:23,600 --> 00:12:26,000 Are you using it? I think the mains will be using it. 285 00:12:26,000 --> 00:12:28,440 They'll still decided on the beef, but yeah. 286 00:12:30,280 --> 00:12:31,760 And what's the story with the beef? 287 00:12:34,880 --> 00:12:36,000 Is there a story with the beef? 288 00:12:36,000 --> 00:12:38,360 Oh, we were just a little bit confused. 289 00:12:38,360 --> 00:12:40,920 We wanted to use Wagyu, but it was Wagyu brisket. 290 00:12:40,920 --> 00:12:42,760 So what are you doing with it? 291 00:12:42,760 --> 00:12:44,560 Is it going to be a steak or how is it? 292 00:12:44,560 --> 00:12:46,640 Going to be, like, sort of strips, and then we're gonna... 293 00:12:46,640 --> 00:12:50,080 ALDO: It's going to be steak. The steak, it's going to be roasted. 294 00:12:50,080 --> 00:12:51,800 Then it's going to be finished on the hibachi, 295 00:12:51,800 --> 00:12:53,160 glazed with a marinade. 296 00:12:53,160 --> 00:12:55,200 And then it's going to be a play on beef and mushroom, 297 00:12:55,200 --> 00:12:57,320 or will be Japanese style. 298 00:12:57,320 --> 00:12:59,360 OK, my first thing is you're the team captain, 299 00:12:59,360 --> 00:13:01,600 you pointed to Dan, Dan started talking. 300 00:13:01,600 --> 00:13:04,520 Then you started... You knew the dish. 301 00:13:04,520 --> 00:13:07,920 Like, already I'm worried about the cohesion of the team, 302 00:13:07,920 --> 00:13:10,800 and that is the name of the game in team challenges. 303 00:13:10,800 --> 00:13:12,440 You're team captain. Yeah. 304 00:13:12,440 --> 00:13:13,640 Less than two hours to go 305 00:13:13,640 --> 00:13:15,520 and you don't know what the protein is on the main course? 306 00:13:15,520 --> 00:13:16,840 Are you serious? They're working on... 307 00:13:16,840 --> 00:13:18,960 Don't take us down this road, Montana. 308 00:13:30,200 --> 00:13:32,440 and that is the name of the game in team challenges. 309 00:13:32,440 --> 00:13:34,840 MONTANA: Jock and Andy are a little bit concerned, 310 00:13:34,840 --> 00:13:36,440 the fact that I'm team captain 311 00:13:36,440 --> 00:13:38,320 and I don't know what's happening with mains, 312 00:13:38,320 --> 00:13:42,440 but it's a bit of a struggle today trusting myself. 313 00:13:42,440 --> 00:13:45,120 So, should we just trim it all the way back so it's lean? 314 00:13:45,120 --> 00:13:47,800 Aldo and Dan found some sirloin they're happy with. 315 00:13:47,800 --> 00:13:50,440 Seriously, like, that on the hibachi will... 316 00:13:50,440 --> 00:13:52,120 Yeah, yeah. So, what's... ..could caramelise up. 317 00:13:52,120 --> 00:13:54,240 What's the, like, final plate? Like, how are you guys plating? 318 00:13:54,240 --> 00:13:57,240 So, the final plate, we need to have that one in the centre. 319 00:13:57,240 --> 00:13:59,960 That's going to be the square or the rectangle of beef. 320 00:13:59,960 --> 00:14:01,480 The mushroom plate around. 321 00:14:01,480 --> 00:14:03,720 Underneath the mushroom, there's going to be the nashi pear. 322 00:14:03,720 --> 00:14:05,400 The nashi pear. Yep. OK. 323 00:14:05,400 --> 00:14:06,440 OK? Sick. 324 00:14:06,440 --> 00:14:08,560 And it should have, like, a nice, thick sort of caramelisation 325 00:14:08,560 --> 00:14:09,880 on the steak, as well. Yep. 326 00:14:09,880 --> 00:14:12,080 Um... Yeah, cool. 327 00:14:12,080 --> 00:14:15,040 As long as you guys, like, are fine. Yeah. 328 00:14:15,040 --> 00:14:16,560 They know what they're doing. 329 00:14:16,560 --> 00:14:19,560 I think I need to just let them sort of take the reins on it. 330 00:14:19,560 --> 00:14:20,680 I've got to get this on the rev, 331 00:14:20,680 --> 00:14:22,480 and then we'll start thinking about that other, yeah? 332 00:14:22,480 --> 00:14:24,080 Yeah, yeah. Cool. Alright. Cool. 333 00:14:24,080 --> 00:14:26,480 How about this? We're outside the MasterChef kitchen. 334 00:14:26,480 --> 00:14:29,880 Italian on one level, Japanese on the other level. 335 00:14:29,880 --> 00:14:31,280 I'm expecting big things. 336 00:14:31,280 --> 00:14:33,320 Obviously, Red Team, they've got one extra team member, 337 00:14:33,320 --> 00:14:34,800 they're cooking for 40. 338 00:14:34,800 --> 00:14:37,160 It's quite a lot of people. 339 00:14:37,160 --> 00:14:42,040 SARAH: So, 40 portions - it's pretty decent, isn't it? 340 00:14:42,040 --> 00:14:44,840 Likewise, 34 people on the Italian team. 341 00:14:44,840 --> 00:14:46,120 TOMMY: Good menu. I reckon. 342 00:14:46,120 --> 00:14:48,400 Good group of people as well. 343 00:14:48,400 --> 00:14:52,200 That's a fair whack of food to get out in a short amount of time 344 00:14:52,200 --> 00:14:53,920 with limited cooks in the kitchen. 345 00:14:53,920 --> 00:14:57,360 So I hope that these guys can wrangle that today 346 00:14:57,360 --> 00:14:58,480 and produce the goods 347 00:14:58,480 --> 00:15:00,960 'cause I want to see it like you do, and like you do. 348 00:15:13,400 --> 00:15:16,600 JULIE: There's a lot to get through in a short amount of time. 349 00:15:16,600 --> 00:15:19,920 You know, there's like seven types of mushrooms. 350 00:15:19,920 --> 00:15:22,840 Um... (CHUCKLES) Onions and garlic done. 351 00:15:22,840 --> 00:15:25,240 We've got chicken stock on the go. 352 00:15:25,240 --> 00:15:27,760 Jules, is this water OK boiling over here? 353 00:15:27,760 --> 00:15:29,280 Is it boiling? It's boiling. 354 00:15:29,280 --> 00:15:31,400 I'm just trying to multi-task as best I can. 355 00:15:31,400 --> 00:15:33,800 (LAUGHS) You're about to fry off some...? 356 00:15:33,800 --> 00:15:36,000 I'm about to get on with the risotto itself. OK. 357 00:15:36,000 --> 00:15:37,440 I've gotta get onto this rice. 358 00:15:39,400 --> 00:15:41,520 I've got four pans on the go. 359 00:15:41,520 --> 00:15:43,040 Smells good, Keyma. 360 00:15:43,040 --> 00:15:46,080 And I'm doing that rather than trying to do it all in one pot. 361 00:15:46,080 --> 00:15:49,680 One litre in each pot, one litre in each pot, one litre in each pot. 362 00:15:49,680 --> 00:15:51,520 It's quite a delicate process, you know. 363 00:15:51,520 --> 00:15:54,080 You don't want to traumatise the rice. 364 00:15:54,080 --> 00:15:56,560 You want to be able to, you know, gently stir it 365 00:15:56,560 --> 00:15:58,360 and give it a bit of love as you cook it. 366 00:15:58,360 --> 00:16:01,160 Do you need any help or anything? I'm alright at the moment, Tommy. 367 00:16:01,160 --> 00:16:04,120 It's just a dish where you cannot rush the process. 368 00:16:04,120 --> 00:16:08,800 You can't go into it and go at it hammer and tongs, 369 00:16:08,800 --> 00:16:10,040 because you'll ruin it. 370 00:16:10,040 --> 00:16:11,320 Watch your tea towel, buddy. Yep. 371 00:16:11,320 --> 00:16:14,200 (LAUGHS) I don't wanna set you on fire. (LAUGHS) 372 00:16:14,200 --> 00:16:15,760 I know I've got a reputation, but... 373 00:16:15,760 --> 00:16:17,840 We're on fire, though. We ARE on fire. 374 00:16:17,840 --> 00:16:19,760 There's absolutely pressure now. 375 00:16:19,760 --> 00:16:21,400 One hour to go! 376 00:16:21,400 --> 00:16:24,400 Alright, let's do it, team! One hour! 377 00:16:28,960 --> 00:16:30,600 MICHAEL: Go, Billie. TOMMY: Go, Billie! 378 00:16:30,600 --> 00:16:32,080 BILLIE: The pressure's on today. 379 00:16:32,080 --> 00:16:36,200 I'm on the dessert course, and I'm making a semifreddo... 380 00:16:36,200 --> 00:16:40,600 I want to use flavours of pistachio, chocolate and beer. 381 00:16:40,600 --> 00:16:42,880 ..a compressed choux pastry... 382 00:16:42,880 --> 00:16:45,720 It's compressed, so it'll be crispy, yeah. 383 00:16:45,720 --> 00:16:47,920 ..and some macerated blackberries. 384 00:16:47,920 --> 00:16:50,400 (LAUGHS) Billie, can you...? 385 00:16:50,400 --> 00:16:52,240 Absolutely, Jules. 386 00:16:52,240 --> 00:16:53,320 Sorry. 387 00:16:53,320 --> 00:16:55,360 Jugs? Short alert. Yes, please. 388 00:17:00,640 --> 00:17:02,200 Let's keep the vibes up today, guys. 389 00:17:02,200 --> 00:17:04,120 We've gotta have fun. It's a team challenge. 390 00:17:04,120 --> 00:17:06,640 ALVIN: Let's go, girl. 391 00:17:06,640 --> 00:17:08,960 I'm working with the beautiful Alvin today on dessert, 392 00:17:08,960 --> 00:17:11,120 doing a yuzu and pineapple cake 393 00:17:11,120 --> 00:17:14,840 with a beautiful glazed pineapple on top and a yuzu sorbet. 394 00:17:14,840 --> 00:17:16,640 It's all about having fun when you're in a team, 395 00:17:16,640 --> 00:17:17,840 so we're bouncing off each other, 396 00:17:17,840 --> 00:17:19,640 we're going to help each other out the whole cook. 397 00:17:19,640 --> 00:17:20,840 And if we get ahead of things, 398 00:17:20,840 --> 00:17:23,000 we might be able to jump in and help our other teammates. 399 00:17:23,000 --> 00:17:25,240 Um, can you chuck me the bowl? 400 00:17:25,240 --> 00:17:26,880 Thank you. 401 00:17:28,040 --> 00:17:30,600 She's doing a great job, and we're gonna coach her through it. 402 00:17:30,600 --> 00:17:33,600 Today is a baptism of fire for Montana. 403 00:17:33,600 --> 00:17:36,000 Take a breath. She just needs to take it in. 404 00:17:36,000 --> 00:17:39,480 This is actually what being in service is like every single day. 405 00:17:39,480 --> 00:17:42,200 You've just gotta actually control it. There's no use panicking. 406 00:17:42,200 --> 00:17:44,120 It is not easy leading a team, 407 00:17:44,120 --> 00:17:45,960 it's really not easy leading a kitchen team, 408 00:17:45,960 --> 00:17:47,280 with such lack of experience. 409 00:17:47,280 --> 00:17:50,160 This is what we live for, Mon. Come on! 410 00:17:50,160 --> 00:17:53,240 But I hope Mon realises that we've all got her back today. 411 00:17:53,240 --> 00:17:54,680 It's all good. 412 00:18:01,600 --> 00:18:03,160 Have a look at these, Tommy. 413 00:18:03,160 --> 00:18:04,840 Far out! Unreal, right? 414 00:18:04,840 --> 00:18:07,720 Look at that beautiful colour. Far out. Beautiful produce, man. 415 00:18:07,720 --> 00:18:10,480 Michael and I are at the back of the kitchen, 416 00:18:10,480 --> 00:18:12,800 prepping for the main, acqua pazza. 417 00:18:12,800 --> 00:18:15,240 Keep it really, really delicate. Really, really delicate. 418 00:18:15,240 --> 00:18:17,240 We're doing, I think, a really fun Italian menu. 419 00:18:17,240 --> 00:18:18,680 Yeah. I want to do well. 420 00:18:18,680 --> 00:18:20,200 I'm going to get myself into the immunity 421 00:18:20,200 --> 00:18:21,800 and then beat my team in the immunity. 422 00:18:21,800 --> 00:18:22,960 (LAUGHS) 423 00:18:22,960 --> 00:18:25,840 To be the winning team today would mean the world to me. 424 00:18:25,840 --> 00:18:26,840 Still fish sauce. 425 00:18:26,840 --> 00:18:29,360 So, I think, any time you cook with fish sauce, you dominate. Exactly. 426 00:18:29,360 --> 00:18:31,840 Bring us home today, brother. Yeah, that's it. 427 00:18:31,840 --> 00:18:35,560 Tomorrow's immunity cook - I would love to be in it. 428 00:18:35,560 --> 00:18:37,440 Oh, these scampis are beautiful as well, man. 429 00:18:37,440 --> 00:18:40,880 Because that would give me a chance to get one step closer to top ten - 430 00:18:40,880 --> 00:18:43,160 the holy grail of MasterChef. 431 00:18:43,160 --> 00:18:46,560 Just so we're set, I'm thinking, I'd love to test that it's cooking, 432 00:18:46,560 --> 00:18:48,360 'cause I want to poach it in the liquid. Yeah, yeah. 433 00:18:48,360 --> 00:18:50,840 But we just need to test it, so we need quite a lot of the liquid. 434 00:18:50,840 --> 00:18:52,640 Yeah. 435 00:18:52,640 --> 00:18:55,000 But I'm thinking about our Italian menu. 436 00:18:56,000 --> 00:18:58,000 We've got risotto for entree, 437 00:18:58,000 --> 00:19:00,080 and we've got acqua pazza for main, 438 00:19:00,080 --> 00:19:01,680 which is so fresh. 439 00:19:03,040 --> 00:19:05,480 Maybe we've got the order of the dishes wrong. 440 00:19:08,680 --> 00:19:10,320 Hey, Julie. 441 00:19:10,320 --> 00:19:11,400 JULIE: Sorry? 442 00:19:11,400 --> 00:19:15,320 It just makes more sense to have our broth as the entree, 443 00:19:15,320 --> 00:19:18,240 because it's lighter, and our risotto as the main. 444 00:19:18,240 --> 00:19:22,000 Do you reckon we could switch this as the main? 445 00:19:22,000 --> 00:19:23,440 This is a big decision to make 446 00:19:23,440 --> 00:19:27,280 because we'll have less time to prep for our entree. 447 00:19:27,280 --> 00:19:32,320 So it could be a decision that either makes or breaks our team. 448 00:19:43,600 --> 00:19:44,760 JULIE: Um... 449 00:19:44,760 --> 00:19:46,680 We've really gotta weigh this decision 450 00:19:46,680 --> 00:19:48,400 on swapping our main and entree, 451 00:19:48,400 --> 00:19:51,520 'cause we have less time to prep for entree service. 452 00:19:51,520 --> 00:19:53,640 I don't mind that. I don't mind it at all. 453 00:19:53,640 --> 00:19:55,480 It's lighter. We can go lighter, fresh. 454 00:19:55,480 --> 00:19:56,840 Yeah, I don't mind that either. 455 00:19:56,840 --> 00:20:00,360 This change is going to put us under a lot of pressure. 456 00:20:00,360 --> 00:20:01,960 I actually think it works better. Yeah. 457 00:20:01,960 --> 00:20:02,960 OK, cool. Let's do that. 458 00:20:02,960 --> 00:20:05,040 So, smaller serves... Yeah, smaller serves. ..of the entree. 459 00:20:05,040 --> 00:20:06,120 Alright, well... Let's do that. 460 00:20:06,120 --> 00:20:07,800 'Cause if you're comfortable with the risotto... 461 00:20:07,800 --> 00:20:09,160 100%. 100% happy with that? 462 00:20:09,160 --> 00:20:10,800 Happy with that. Let's do that for main, then. 463 00:20:10,800 --> 00:20:11,880 So let's do that for main. 464 00:20:11,880 --> 00:20:13,920 Nice work, lads. Alright, cool. Perfect. 465 00:20:13,920 --> 00:20:16,040 I was going to be chucking a me 466 00:20:16,040 --> 00:20:18,040 and serving an entree that was too big anyway, 467 00:20:18,040 --> 00:20:20,160 so there's plenty. 468 00:20:20,160 --> 00:20:23,720 I've got probably half an hour extra to get my dish done, 469 00:20:23,720 --> 00:20:28,040 so I just make sure I turn it down and cook it low and slow. 470 00:20:32,080 --> 00:20:33,840 MINDY: We're going to get this on here, right? Yeah. 471 00:20:33,840 --> 00:20:35,680 So you want to give this a little bit of a dab. 472 00:20:35,680 --> 00:20:37,080 You want to keep this by your side, 473 00:20:37,080 --> 00:20:39,320 because when you actually get this on the grill, 474 00:20:39,320 --> 00:20:41,400 you want these flavours to go through. 475 00:20:41,400 --> 00:20:43,320 I've been struggling with confidence in this cook. 476 00:20:43,320 --> 00:20:44,320 OK. Yeah? 477 00:20:44,320 --> 00:20:46,560 Am I grilling them? OK. Yep, you are going to. 478 00:20:46,560 --> 00:20:47,800 OK. But let's work smart. 479 00:20:47,800 --> 00:20:51,360 Because I'm having to captain people 480 00:20:51,360 --> 00:20:54,320 who have done this experience before. 481 00:20:54,320 --> 00:20:58,240 They've had years of cooking experience on top of what I have. 482 00:20:58,240 --> 00:20:59,720 So it's intimidating. 483 00:21:01,200 --> 00:21:03,320 MEL: Hey, Montana. Hello, Mel. 484 00:21:03,320 --> 00:21:05,440 I hear you've been saddled with team captain. 485 00:21:05,440 --> 00:21:07,160 Yes. How are you feeling about that? 486 00:21:07,160 --> 00:21:08,720 Um, lots of strong cooks, 487 00:21:08,720 --> 00:21:11,360 lots of people who have run kitchens and stuff. 488 00:21:11,360 --> 00:21:15,480 What I'm reading here is... is a little bit of self-doubt. 489 00:21:15,480 --> 00:21:17,880 The captain's job is to lead the team 490 00:21:17,880 --> 00:21:20,520 and to curate this menu to make it a winner. 491 00:21:20,520 --> 00:21:21,520 Yep. 492 00:21:21,520 --> 00:21:25,320 Rip that band-aid off, get decisive, and curate. 493 00:21:25,320 --> 00:21:27,400 I know you have it in you to do it. Yep. 494 00:21:27,400 --> 00:21:31,080 And if you do, your team gets a shot at being in the top 10. 495 00:21:31,080 --> 00:21:32,120 Yep. 496 00:21:32,120 --> 00:21:33,600 Now, you all want that, OK? 497 00:21:33,600 --> 00:21:34,880 You can do this. Thanks, Mel. Alright. 498 00:21:34,880 --> 00:21:36,120 Mel's right. OK. 499 00:21:36,120 --> 00:21:37,400 I mean, I know I can cook. 500 00:21:37,400 --> 00:21:39,320 I think it's a bit salty. It's a bit salty. 501 00:21:39,320 --> 00:21:42,200 I really just need to find that confidence in myself. 502 00:21:42,200 --> 00:21:44,640 I'll look after this. Don't worry about this. 503 00:21:44,640 --> 00:21:48,800 I feel very inspired to take leadership so we can win this cook. 504 00:21:48,800 --> 00:21:51,920 That's heaps. Thanks, Mon. 505 00:21:51,920 --> 00:21:54,520 Hey, if you guys weren't worried, you should be now 506 00:21:54,520 --> 00:21:56,960 'cause you've got half an hour till service. 507 00:21:56,960 --> 00:22:00,320 (ALL SHOUT AND CHEER) JOCK: 30 minutes! Yeah! Come on! 508 00:22:00,320 --> 00:22:01,600 Go, everybody. 509 00:22:10,320 --> 00:22:11,520 As the team captain, 510 00:22:11,520 --> 00:22:14,160 I've decided to, you know, swap the entree and main around, 511 00:22:14,160 --> 00:22:17,680 so acqua pazza is now the entree. 512 00:22:17,680 --> 00:22:19,560 There's no more mussel liquid, is there? Is this it? 513 00:22:19,560 --> 00:22:21,040 Yeah, that's the mussel liquid there, yeah. 514 00:22:21,040 --> 00:22:22,600 There's a little bit in it. Splash that in, man. 515 00:22:22,600 --> 00:22:25,800 Acqua pazza is 'crazy water', a traditional Italian dish. 516 00:22:25,800 --> 00:22:28,440 Michael and I are going to put our own spin on it. 517 00:22:28,440 --> 00:22:31,480 We're using scampi bones, the fish bones 518 00:22:31,480 --> 00:22:33,600 and, you know, some of that mussel juice 519 00:22:33,600 --> 00:22:35,240 for the base of our broth, 520 00:22:35,240 --> 00:22:36,880 add some tomatoes into it. 521 00:22:36,880 --> 00:22:38,400 OK, beautiful. That's good now. 522 00:22:38,400 --> 00:22:39,680 You reckon? Yep. 523 00:22:39,680 --> 00:22:42,920 I can smell and taste those seafoody flavours. 524 00:22:44,000 --> 00:22:46,440 I'm just going to freshen them up with some lemons. 525 00:22:46,440 --> 00:22:47,520 Loads of lemon. 526 00:22:47,520 --> 00:22:49,720 And it's tasting really, really good. 527 00:22:49,720 --> 00:22:51,960 I'm worried... I don't want it too acidic, 528 00:22:51,960 --> 00:22:54,680 because that flavour of everything else is so good, right? 529 00:22:54,680 --> 00:22:56,880 It'll need a bit of your fish sauce now. I've got to be crazy. 530 00:22:56,880 --> 00:22:58,440 Have you? Yeah. (CHUCKLES) 531 00:22:58,440 --> 00:22:59,680 Just a dash. 532 00:22:59,680 --> 00:23:00,840 Alright. 533 00:23:00,840 --> 00:23:02,800 And then I'm going to take some out to get poaching anyway. 534 00:23:02,800 --> 00:23:04,640 OK, let's go. 535 00:23:04,640 --> 00:23:08,880 The plan to cooking the seafood is cook to order at service time. 536 00:23:08,880 --> 00:23:12,680 And it's probably the best strategy for us to get a good dish. 537 00:23:12,680 --> 00:23:14,720 Two, four, six, eight... 538 00:23:14,720 --> 00:23:17,600 But, by swapping our main to entree, 539 00:23:17,600 --> 00:23:19,400 we've lost 30 minutes 540 00:23:19,400 --> 00:23:21,600 and we're still prepping the seafood. 541 00:23:23,520 --> 00:23:25,480 We've just gotta keep moving. 542 00:23:28,560 --> 00:23:31,360 SARAH: Oh, my God, that's so good. 543 00:23:31,360 --> 00:23:33,160 I feel a lot more confident. 544 00:23:33,160 --> 00:23:35,400 I'm taking control of this cook. 545 00:23:35,400 --> 00:23:36,800 Happy with that? Mm-hm. 546 00:23:36,800 --> 00:23:39,160 Sarah's pretty comfortable on entrees. 547 00:23:39,160 --> 00:23:41,040 Are you compressing that? Yeah. 548 00:23:41,040 --> 00:23:43,440 Main is all comfortable and on track. 549 00:23:44,800 --> 00:23:46,800 Dan, put one on the grill. 550 00:23:46,800 --> 00:23:47,960 DAN: Yeah, I'm doing it now. 551 00:23:47,960 --> 00:23:50,520 I'm setting you a timer, just for the, um, glaze. Yep. 552 00:23:50,520 --> 00:23:53,080 For mains, we're doing a marinated glazed beef 553 00:23:53,080 --> 00:23:54,640 just finished on the hibachi 554 00:23:54,640 --> 00:23:56,800 with some sauteed mushrooms... 555 00:23:56,800 --> 00:23:59,080 Beautiful, Montana, the mushrooms. Thanks. 556 00:23:59,080 --> 00:24:01,120 ..some pickled nashi pear... 557 00:24:01,120 --> 00:24:04,400 Soy. Ginger, wasabi, soy, sake, mirin... 558 00:24:04,400 --> 00:24:06,840 OK, so it just needs... it just needs acid and sugar. 559 00:24:06,840 --> 00:24:09,520 It's definitely a good feeling to be able to trust myself 560 00:24:09,520 --> 00:24:11,120 that I know what I'm doing. 561 00:24:11,120 --> 00:24:13,400 Are you doing a soak or anything on the cake? 562 00:24:13,400 --> 00:24:15,960 Finally, I'm back in my happy place. 563 00:24:15,960 --> 00:24:18,120 I think, just 'cause you don't have anything, like, creamy, 564 00:24:18,120 --> 00:24:21,040 I think something like...like, to make that nice and moist 565 00:24:21,040 --> 00:24:22,480 will tie it all together. Mm-hm. 566 00:24:22,480 --> 00:24:24,240 It's all coming together nicely. 567 00:24:24,240 --> 00:24:28,280 (BILLIE GRUNTS) The guns are getting a work-out today, Keyma! 568 00:24:28,280 --> 00:24:30,160 Yes. (LAUGHS) 569 00:24:30,160 --> 00:24:33,080 I'm on the dessert section. 570 00:24:33,080 --> 00:24:36,920 Getting a bit experimental today with the flavour combinations. 571 00:24:36,920 --> 00:24:40,080 Pairing beer with, like, pistachio and berries 572 00:24:40,080 --> 00:24:42,720 and something creamy and then chocolate as well, 573 00:24:42,720 --> 00:24:44,960 it could be a bit of a risk 574 00:24:44,960 --> 00:24:47,600 but I guess that's just where we're at. 575 00:24:47,600 --> 00:24:50,240 We have to try new things in the kitchen 576 00:24:50,240 --> 00:24:54,880 and yeah, I'm just sort of drawn to using all these flavours together. 577 00:24:54,880 --> 00:24:55,920 Ooh. 578 00:24:55,920 --> 00:24:57,960 So hopefully, I can pull it off. 579 00:24:57,960 --> 00:25:00,320 OK, now, please freeze. 580 00:25:00,320 --> 00:25:03,840 Better get a move on, 10 minutes to go! 581 00:25:03,840 --> 00:25:05,440 JOCK: 10 minutes! 582 00:25:05,440 --> 00:25:07,800 Come on, Julie. (JULIE LAUGHS) 583 00:25:09,600 --> 00:25:12,360 TOMMY: hits your eye... 584 00:25:17,040 --> 00:25:19,560 MONTANA: Ooh! That's cool. 585 00:25:19,560 --> 00:25:20,960 I like it. 586 00:25:24,960 --> 00:25:27,360 SARAH: 10 minutes until entree service starts 587 00:25:27,360 --> 00:25:33,480 and I've added in beautiful bonito on top of those tuna pieces. 588 00:25:33,480 --> 00:25:36,400 It just gives that kind of salty umaminess 589 00:25:36,400 --> 00:25:38,880 to really elevate this dish. 590 00:25:38,880 --> 00:25:41,760 This is also going in a bowl, not a plate. 591 00:25:41,760 --> 00:25:45,280 I want this dish to be quite delicate in its presentation 592 00:25:45,280 --> 00:25:47,880 and to be able to just scoop it up with the spoon 593 00:25:47,880 --> 00:25:51,000 and get, you know, lots of different elements in one bite. 594 00:25:51,000 --> 00:25:52,600 Um... 595 00:25:52,600 --> 00:25:55,280 ..it's going good at the moment. Entree is very on track. 596 00:25:55,280 --> 00:25:57,280 Sarah's just making me up a little taster now 597 00:25:57,280 --> 00:25:59,240 so I can a final sort of verdict on it. 598 00:26:01,800 --> 00:26:04,800 I've had a taste of everything before it goes out to service... 599 00:26:04,800 --> 00:26:07,080 Happy? Yeah, it's nice. 600 00:26:07,080 --> 00:26:08,520 ..and I'm happy with it. 601 00:26:08,520 --> 00:26:10,840 I think I just need to back myself today... 602 00:26:10,840 --> 00:26:12,800 Do you think a bit more mayo on the plate? 603 00:26:14,320 --> 00:26:15,960 ..have confidence in the fact that 604 00:26:15,960 --> 00:26:18,400 I have made some good dishes in this competition before... 605 00:26:18,400 --> 00:26:20,360 I just think maybe like tiny blob more. 606 00:26:20,360 --> 00:26:22,520 Slightly bigger. Yeah, just tiny, tiny. 607 00:26:22,520 --> 00:26:24,680 OK, I'll do a bigger blob on the cucumber. Yep. 608 00:26:24,680 --> 00:26:26,280 But I think it's really good. 609 00:26:26,280 --> 00:26:28,000 Happy? Really nice. Yep. 610 00:26:28,000 --> 00:26:30,920 ..and if I think it tastes good, it's enough for the diners. 611 00:26:30,920 --> 00:26:32,240 Yeah? 612 00:26:32,240 --> 00:26:34,840 (LAUGHS) We got this. We got this. 613 00:26:44,280 --> 00:26:48,360 Diners have arrived and we are nowhere near ready for entree. 614 00:26:48,360 --> 00:26:49,960 No, no, no. Not even! 615 00:26:49,960 --> 00:26:52,440 We've completely lost time in this cook. 616 00:26:52,440 --> 00:26:55,880 Moving from main to entree, we've lost 30 minutes. 617 00:26:55,880 --> 00:26:59,040 We've got to prep so much harder to get this service done. 618 00:27:00,160 --> 00:27:02,680 MICHAEL: That can't be right. I counted them. 1, 2, 3, 4, 5, 6. 619 00:27:02,680 --> 00:27:04,840 We don't have enough scampi. 620 00:27:04,840 --> 00:27:07,320 I can go cut some more. They're in the sink. In the sink. 621 00:27:07,320 --> 00:27:09,400 Need to prep more scampi. 622 00:27:09,400 --> 00:27:11,280 I need six. I need six. 623 00:27:11,280 --> 00:27:13,000 Uh, do eight more, Tommy! 624 00:27:13,000 --> 00:27:14,840 Michael, split from the top, right? 625 00:27:14,840 --> 00:27:17,560 Yeah, just bring 'em here, I'll show you. OK. 626 00:27:17,560 --> 00:27:18,760 Time is running out 627 00:27:18,760 --> 00:27:21,160 but you know, we still have to cook the seafood to order. 628 00:27:21,160 --> 00:27:22,840 JULIE: Let me know as soon as you got them, Tommy. 629 00:27:22,840 --> 00:27:26,080 The main and the entree switch has really ruined us. 630 00:27:26,080 --> 00:27:28,120 Here's the scampi. I don't know what happened. 631 00:27:28,120 --> 00:27:29,280 Tommy. I got it. 632 00:27:29,280 --> 00:27:30,360 You got it? Yep. 633 00:27:30,360 --> 00:27:31,680 And then we just need two more of them. 634 00:27:31,680 --> 00:27:34,800 Two more? Two more sets of...? No, just two more. 635 00:27:34,800 --> 00:27:36,440 I am so worried. 636 00:27:36,440 --> 00:27:38,480 How many scampi you got coming? Four? 637 00:27:38,480 --> 00:27:40,040 We've got two more coming. 638 00:27:40,040 --> 00:27:41,800 Four more! Sorry, Tommy. 639 00:27:41,800 --> 00:27:43,760 Why...why did I put us in this position? 640 00:27:43,760 --> 00:27:47,600 Have I completely stuffed up this whole challenge for our team? 641 00:27:59,040 --> 00:28:00,720 TOMMY: Two more? Two more sets...? 642 00:28:00,720 --> 00:28:01,920 Nope, just two more. 643 00:28:01,920 --> 00:28:04,720 We've come down to the wire today for our entree. 644 00:28:04,720 --> 00:28:06,320 I'm prepping more scampi. 645 00:28:07,520 --> 00:28:09,840 We have to cook the seafood to order. 646 00:28:09,840 --> 00:28:12,440 Four more! Sorry, Tommy. 647 00:28:12,440 --> 00:28:15,880 The main and the entree switch has really, you know, ruined us. 648 00:28:15,880 --> 00:28:18,200 Julie, are you good to do that AND watch the risotto? 649 00:28:18,200 --> 00:28:20,560 Uh...Yeah? Yep. (LAUGHS) 650 00:28:20,560 --> 00:28:22,560 Pry it back up when it's nearly my service time. 651 00:28:22,560 --> 00:28:23,960 It's all hands on deck. 652 00:28:23,960 --> 00:28:26,080 Everybody's gotta drop what they're doing. 653 00:28:26,080 --> 00:28:28,800 Tommy, can you just put a bit more of your fish sauce on there? Yep. 654 00:28:28,800 --> 00:28:32,200 So Michael and Tommy, they've set themselves three different seafoods 655 00:28:32,200 --> 00:28:33,920 to deal with, which is ... 656 00:28:33,920 --> 00:28:35,720 ..mad. 657 00:28:35,720 --> 00:28:37,440 My risotto's cooking away 658 00:28:37,440 --> 00:28:39,920 so at the moment, I'm just helping to get ready for the entree. 659 00:28:39,920 --> 00:28:43,080 It's the final minutes. There's so much to get done. 660 00:28:43,080 --> 00:28:45,360 More fish? Yeah, all of it. More of all of it. 661 00:28:45,360 --> 00:28:47,400 Another whole batch? Yep. 662 00:28:47,400 --> 00:28:49,040 As small as possible, basically. 663 00:28:49,040 --> 00:28:51,080 Time is running out. 664 00:28:55,080 --> 00:28:57,840 Hey, kitchen, you've only got one minute to go! 665 00:28:57,840 --> 00:28:59,680 (CHEERING AND APPLAUSE) 666 00:29:00,880 --> 00:29:02,400 Lucky we've got an audience. 667 00:29:02,400 --> 00:29:03,960 ALDO: Come on. 668 00:29:19,480 --> 00:29:22,600 OK, diners, give it to me. 669 00:29:22,600 --> 00:29:24,120 We've got 10! 670 00:29:24,120 --> 00:29:27,040 ALL: 9! 8! 7! 671 00:29:27,040 --> 00:29:30,320 6! 5! 4! 672 00:29:30,320 --> 00:29:33,080 3! 2! 1! 673 00:29:33,080 --> 00:29:36,720 That's it! (CHEERING AND APPLAUSE) 674 00:29:36,720 --> 00:29:40,480 Um, it's time for service so we've gotta get the entrees out 675 00:29:40,480 --> 00:29:42,000 but we've got our first on the go 676 00:29:42,000 --> 00:29:44,240 so, yeah, we're just gonna have to push it. 677 00:29:44,240 --> 00:29:47,880 SARAH: Starting off with our little cucumber shiso rounds 678 00:29:47,880 --> 00:29:51,880 then placing the hibachi-grilled cucumber hearts 679 00:29:51,880 --> 00:29:56,000 with a dollop of that wasabi aioli. 680 00:29:56,000 --> 00:29:58,480 Little bit of spring onion. 681 00:29:58,480 --> 00:30:00,880 Cube of tuna on top. 682 00:30:00,880 --> 00:30:02,400 Three per person. 683 00:30:02,400 --> 00:30:04,400 A little bit extra shiso 684 00:30:04,400 --> 00:30:08,400 and then just finishing off with a little puddle of ponzu in the centre. 685 00:30:08,400 --> 00:30:10,120 I'll keep going on these. 686 00:30:10,120 --> 00:30:11,960 It's a small portion. 687 00:30:11,960 --> 00:30:15,560 But I want this to be set out in a way where you can scoop up 688 00:30:15,560 --> 00:30:19,320 one of those cubes of tuna and get some of those additions as well. 689 00:30:19,320 --> 00:30:21,240 So you can eat it all in one mouthful. 690 00:30:21,240 --> 00:30:22,920 Happy, guys? MONTANA: You put fresh wasabi on? 691 00:30:22,920 --> 00:30:24,840 Yep. Yeah, cool. OK, service. 692 00:30:24,840 --> 00:30:26,360 Thank you. 693 00:30:37,240 --> 00:30:38,320 Thank you. 694 00:30:38,320 --> 00:30:40,240 JOCK: Thank you. MEL: Thank you very much. 695 00:30:40,240 --> 00:30:41,960 Alright, so from the red team, 696 00:30:41,960 --> 00:30:45,320 their entree of tuna and cucumber with ponzu and wasabi. 697 00:30:45,320 --> 00:30:47,200 What do we think about the presentation? 698 00:30:47,200 --> 00:30:48,240 It looks nice. Yeah. 699 00:30:48,240 --> 00:30:50,000 It smells lovely too. Yeah. 700 00:31:05,040 --> 00:31:06,560 Mm. 701 00:31:06,560 --> 00:31:08,240 Not a bad entree. 702 00:31:09,440 --> 00:31:10,920 Katsuobushi on the top 703 00:31:10,920 --> 00:31:13,560 gives that nice sort of complex flavour to the tuna, 704 00:31:13,560 --> 00:31:15,640 which I thought was great. 705 00:31:16,800 --> 00:31:19,000 I just feel as if there wasn't enough. 706 00:31:19,000 --> 00:31:21,640 While the flavours are inherently Japanese, 707 00:31:21,640 --> 00:31:24,440 I feel like if this was one of 20 courses, 708 00:31:24,440 --> 00:31:26,600 I could understand the size of the portion. Yep. 709 00:31:26,600 --> 00:31:29,600 But as it is for an entree, for a three-course meal... 710 00:31:29,600 --> 00:31:34,120 Especially for you and for you, growing young men, not enough. 711 00:31:36,320 --> 00:31:38,480 Billie, there's a broth. There's a pot of the broth over there. 712 00:31:38,480 --> 00:31:40,400 Can you bring that over here for me? 713 00:31:40,400 --> 00:31:44,000 TOMMY: We've completely lost time in this cook and now in a real rush. 714 00:31:44,000 --> 00:31:45,680 Put it down, Keyma, all good. 715 00:31:45,680 --> 00:31:47,120 Let's go, team! 716 00:31:47,120 --> 00:31:50,960 The biggest risks for seafood to order for entree is we're rushing, 717 00:31:50,960 --> 00:31:53,480 could overcook some of our fish, we could undercook our fish. 718 00:31:53,480 --> 00:31:55,280 One second, yeah? Have you got a plate to put them on? 719 00:31:55,280 --> 00:31:57,760 Yo. There's some back there, Billie. 720 00:31:57,760 --> 00:31:59,880 Just need to hustle and get things done. 721 00:31:59,880 --> 00:32:01,680 No, just bring it over here. Yeah, um... 722 00:32:01,680 --> 00:32:03,720 Plating up, we've got a spoonful 723 00:32:03,720 --> 00:32:05,800 of each of the different coloured capsicums, 724 00:32:05,800 --> 00:32:08,920 you know, a medley of the different tomato brunoise as well. 725 00:32:08,920 --> 00:32:11,680 Basil and parsley oil over that. 726 00:32:11,680 --> 00:32:15,160 All our seafoods on top, then our broth, just to pour on top. 727 00:32:15,160 --> 00:32:17,840 Soon as we've got the soup in here, guys, we can go. 728 00:32:17,840 --> 00:32:19,800 Yeah, OK. 729 00:32:19,800 --> 00:32:20,920 Cool. 730 00:32:20,920 --> 00:32:22,840 I'd love another half hour, but... I don't have it. 731 00:32:22,840 --> 00:32:26,920 Making that decision to, you know, swap the entree and main around, 732 00:32:26,920 --> 00:32:31,240 as a team captain, the responsibility falls on me so... 733 00:32:31,240 --> 00:32:32,840 ..I'm definitely annoyed with myself. 734 00:32:34,560 --> 00:32:36,040 Thank you, guys. 735 00:32:46,800 --> 00:32:49,400 MEL: Thank you very much. JOCK AND ANDY: Thank you. 736 00:32:49,400 --> 00:32:51,080 Thank you very much. 737 00:32:52,160 --> 00:32:54,160 The entree from the Italian team - 738 00:32:54,160 --> 00:32:56,120 seafood acqua pazza. 739 00:32:57,920 --> 00:33:00,800 It smells pretty amazing. ANDY: Smells really good. 740 00:33:14,200 --> 00:33:15,560 Mm. 741 00:33:17,520 --> 00:33:20,160 Ohhh, mama. 742 00:33:20,160 --> 00:33:22,320 That is not cooked. Nup. 743 00:33:24,560 --> 00:33:27,760 I even wanted to eat just an edge of the fish. Yeah. 744 00:33:27,760 --> 00:33:29,560 And it's that raw, I can't even take it off. 745 00:33:29,560 --> 00:33:31,000 I'm the same. 746 00:33:31,000 --> 00:33:32,960 I got a bit. I got a tiny bit. 747 00:33:32,960 --> 00:33:34,520 Yeah, I got a tiny bit. 748 00:33:37,080 --> 00:33:39,280 The edges of it is cooked but... 749 00:33:42,440 --> 00:33:45,680 The broth is really, really good. 750 00:33:45,680 --> 00:33:49,720 Just sings of those scampi shells, fish stock 751 00:33:49,720 --> 00:33:51,520 and the oil just rounds everything off 752 00:33:51,520 --> 00:33:54,200 and makes your palate really want more and more and more. 753 00:33:55,560 --> 00:33:57,360 I am really devastated for them. 754 00:33:57,360 --> 00:34:01,560 I was lucky that my scampi was done enough, so that was delicious. 755 00:34:01,560 --> 00:34:02,680 Yeah. 756 00:34:02,680 --> 00:34:05,720 But I've got raw fish on my plate and that's not a good thing. 757 00:34:06,800 --> 00:34:08,440 I love the flavour of the broth. 758 00:34:08,440 --> 00:34:10,440 It has a real depth to it. Yeah. 759 00:34:10,440 --> 00:34:13,760 It's perfectly seasoned but it's also really light and comforting as well. 760 00:34:13,760 --> 00:34:16,880 So it's sort of a very multidimensional thing. 761 00:34:16,880 --> 00:34:20,200 I am heartbroken, though, for them, in terms of the full result, 762 00:34:20,200 --> 00:34:22,080 because you do want perfectly cooked seafood 763 00:34:22,080 --> 00:34:24,760 when you have a broth that good. Yeah. 764 00:34:24,760 --> 00:34:29,400 It's a shame because this has got the bones of a great dish in it. 765 00:34:29,400 --> 00:34:31,360 Let's go, guys! Come on! 766 00:34:33,200 --> 00:34:35,200 Is that cooked, Aldo? 767 00:34:35,200 --> 00:34:36,920 It's perfect. Yep. 768 00:34:36,920 --> 00:34:39,760 All the entrees are finished, they're out, done 769 00:34:39,760 --> 00:34:42,560 and now it's time to get started on mains service. 770 00:34:42,560 --> 00:34:44,240 Mains are definitely starting to come together. 771 00:34:44,240 --> 00:34:47,360 It took a little bit but I think everyone's sort of jumping on it now 772 00:34:47,360 --> 00:34:49,520 and giving them a hand so I think we're on a good track. 773 00:34:49,520 --> 00:34:52,480 MINDY: Let's go. Oh, alright. 774 00:34:52,480 --> 00:34:54,680 That's amazing. Yum, that's what I'm talking about. 775 00:34:54,680 --> 00:34:56,480 That's what I'm talking about. 776 00:34:56,480 --> 00:34:59,080 That is what I'm talking ABOUT! 777 00:34:59,080 --> 00:35:01,200 I'm really happy with the mains. 778 00:35:01,200 --> 00:35:03,640 Both Dan and Aldo have done a great job 779 00:35:03,640 --> 00:35:05,360 and now it's time to start plating up. 780 00:35:06,880 --> 00:35:09,160 Beef looks beautiful. I'm really happy with it. 781 00:35:09,160 --> 00:35:11,880 Tastes great, it's got a nice smokiness and charred flavour. 782 00:35:11,880 --> 00:35:13,520 The mushrooms are delicious as well. 783 00:35:13,520 --> 00:35:16,480 And little pickled pears, they're really nice. 784 00:35:16,480 --> 00:35:18,600 Everything kind of synergises really well. 785 00:35:18,600 --> 00:35:21,480 Just leave these last ones, I gotta glaze them, OK? Yep. 786 00:35:21,480 --> 00:35:23,800 From where we were an hour ago to now... 787 00:35:23,800 --> 00:35:26,200 ..huge improvement and I'm stoked for that. 788 00:35:27,240 --> 00:35:28,680 Service! 789 00:35:28,680 --> 00:35:32,680 The main does look good. I'm pretty happy, as a whole, and... 790 00:35:32,680 --> 00:35:35,440 I'm just hoping the judges agree with what we've done. 791 00:35:44,640 --> 00:35:46,360 Oh, thank you. 792 00:35:46,360 --> 00:35:49,480 Thank you. Thanks, very much. 793 00:35:51,000 --> 00:35:53,320 Alright, main from the red team - 794 00:35:53,320 --> 00:35:56,000 glazed beef with mushroom and pickled nashi. 795 00:35:57,640 --> 00:35:59,480 Looks quite nice. 796 00:35:59,480 --> 00:36:01,160 How does it taste, though? 797 00:36:15,240 --> 00:36:18,800 If you look at the cuisson, it's like beautiful rare colour. 798 00:36:18,800 --> 00:36:21,480 Flavour's fantastic, seasoning's great. 799 00:36:21,480 --> 00:36:25,080 Char on the glaze on the outside is brilliant, I love it. 800 00:36:25,080 --> 00:36:28,960 From the questions that we had early on with this dish, 801 00:36:28,960 --> 00:36:31,360 with how it was all going to come together... 802 00:36:31,360 --> 00:36:33,840 ..it's actually a decent dish. Yeah. 803 00:36:33,840 --> 00:36:38,600 Beef and mushrooms in any culture works for a reason. 804 00:36:38,600 --> 00:36:41,800 And that reason is deep, savoury flavour. Good job. 805 00:36:43,560 --> 00:36:46,600 TOMMY: Yep. Yep. Two minutes for mains, fam! Let's do this! 806 00:36:46,600 --> 00:36:47,920 JULIE: Two minutes!? 807 00:36:47,920 --> 00:36:48,920 Ahh! 808 00:36:48,920 --> 00:36:49,920 (LAUGHS) 809 00:36:49,920 --> 00:36:53,200 I had to leave my risotto to help with the entrees. 810 00:36:53,200 --> 00:36:55,080 So it's been cooking away. 811 00:36:55,080 --> 00:36:58,040 I'm giving it a really nice, vigorous stir now 812 00:36:58,040 --> 00:37:01,200 to get sort of all the starch out so that it's creamy. 813 00:37:01,200 --> 00:37:05,240 But with a risotto, there's a short period of time in which your rice 814 00:37:05,240 --> 00:37:06,560 is correctly cooked. 815 00:37:06,560 --> 00:37:07,960 Ah, yeah. Truffle tastes good. 816 00:37:07,960 --> 00:37:09,040 As time goes on, 817 00:37:09,040 --> 00:37:12,080 it continues to absorb the moisture that it was cooked in, 818 00:37:12,080 --> 00:37:13,560 and it cooks more and more and more. 819 00:37:13,560 --> 00:37:15,440 And that doesn't stop. 820 00:37:15,440 --> 00:37:18,000 I just hope it hasn't gone over. 821 00:37:21,680 --> 00:37:22,760 Thank you, guys. 822 00:37:24,000 --> 00:37:26,080 So now I'm starting to worry. 823 00:37:29,560 --> 00:37:32,840 This is why we don't do risotto on MasterChef. 824 00:37:42,600 --> 00:37:45,760 Applications for next season are now open. 825 00:37:45,760 --> 00:37:48,000 Go on, get on it! 826 00:38:08,320 --> 00:38:09,840 JOCK: Thank you. ANDY: Thank you. 827 00:38:09,840 --> 00:38:11,840 MEL: Thank you very much. Wow. Holy mackerel. 828 00:38:12,840 --> 00:38:13,960 Look at that. 829 00:38:13,960 --> 00:38:18,640 It's a mushroom risotto with truffle from the Italian team. 830 00:38:38,480 --> 00:38:39,760 Flavour's great. 831 00:38:39,760 --> 00:38:42,360 Mushrooms - proud, fantastic. 832 00:38:42,360 --> 00:38:45,960 Gremolata on top to sort of give you a little bit of an acidic edge, 833 00:38:45,960 --> 00:38:47,440 which is really nice. 834 00:38:49,480 --> 00:38:52,480 The trouble is, is the rice is overcooked. 835 00:38:55,360 --> 00:38:57,120 The thing about risotto, 836 00:38:57,120 --> 00:38:59,320 wasn't it called the death dish in the MasterChef kitchen 837 00:38:59,320 --> 00:39:01,600 for such a long time? Totally. 838 00:39:01,600 --> 00:39:03,160 There's a reason for that. 839 00:39:03,160 --> 00:39:08,120 It's notoriously hard to pull off in volume because cooking risotto 840 00:39:08,120 --> 00:39:12,360 and getting it at the perfect service point when it is perfect 841 00:39:12,360 --> 00:39:13,440 is actually quite difficult. 842 00:39:13,440 --> 00:39:14,840 Yeah. 843 00:39:14,840 --> 00:39:18,640 I'm gutted because I know that Julie would have seen this food going out 844 00:39:18,640 --> 00:39:20,800 and been disappointed in herself 845 00:39:20,800 --> 00:39:24,440 because she loves to feed people good food. 846 00:39:24,440 --> 00:39:26,440 It has everything going for it. 847 00:39:26,440 --> 00:39:28,480 But the foundation, which is the risotto, 848 00:39:28,480 --> 00:39:30,080 which is the rice is overcooked. 849 00:39:30,080 --> 00:39:31,600 It's such a shame. 850 00:39:31,600 --> 00:39:32,600 It is. 851 00:39:35,360 --> 00:39:37,240 TOMMY: Mains service is all done. 852 00:39:37,240 --> 00:39:40,120 It is that time and it's like, "Yo, Billie, are we good? 853 00:39:40,120 --> 00:39:41,640 "We good for dessert?" 854 00:39:44,000 --> 00:39:46,840 I think I'm done, Tommy. You think you're done? 855 00:39:46,840 --> 00:39:48,000 Yep. 856 00:39:48,000 --> 00:39:49,000 I'm happy. 857 00:39:49,000 --> 00:39:50,000 You OK? Yeah. 858 00:39:50,000 --> 00:39:51,560 You need any help from me? No, I'm OK. 859 00:39:51,560 --> 00:39:54,440 Oh, you guys are freakin' legends. I love you all. 860 00:39:54,440 --> 00:39:56,600 So happy. Billie's on the ball. 861 00:39:56,600 --> 00:39:58,000 She knows exactly what she's doing. 862 00:39:58,000 --> 00:39:59,640 It's just time for us to plate up. 863 00:39:59,640 --> 00:40:00,640 Here we go. 864 00:40:01,680 --> 00:40:02,800 Oh, and a bit of salt. 865 00:40:02,800 --> 00:40:05,280 We haven't got long till dessert service. 866 00:40:05,280 --> 00:40:09,240 We're doing a yuzu and pineapple cake with a yuzu sorbet, 867 00:40:09,240 --> 00:40:12,680 caramelised pineapple and a yuzu cream. 868 00:40:12,680 --> 00:40:15,400 ALVIN: Yuzu, cream, lemon rind and sour cream. 869 00:40:17,280 --> 00:40:18,600 There you go. 870 00:40:18,600 --> 00:40:20,520 love your work, Alvin. Thank you. 871 00:40:20,520 --> 00:40:22,160 We've done a test plate. 872 00:40:23,320 --> 00:40:24,320 Here. 873 00:40:27,160 --> 00:40:28,680 Oh, yeah. It's yum. 874 00:40:28,680 --> 00:40:31,760 And Alvin and Mindy have done such an awesome job. 875 00:40:31,760 --> 00:40:34,280 Had the dessert. It is like it's got beautiful elements on it. 876 00:40:34,280 --> 00:40:36,080 The cake's lovely and moist. 877 00:40:36,080 --> 00:40:39,680 You know, it's Japanese flavours, and that's what it's all about today. 878 00:40:39,680 --> 00:40:40,680 So I'm happy. 879 00:40:40,680 --> 00:40:44,080 I really hope that we get through with this, with the glaze. 880 00:40:44,080 --> 00:40:45,080 Yeah. 881 00:40:46,200 --> 00:40:48,600 The idea itself was amazing. 882 00:40:48,600 --> 00:40:50,400 And then they've executed it perfectly. 883 00:40:50,400 --> 00:40:52,520 ALDO: Pineapple, it's beautiful. How did you do it? 884 00:40:52,520 --> 00:40:54,240 ALVIN: I made that. Poached it. 885 00:40:54,240 --> 00:40:56,360 Alvin's like, "I did it!" 886 00:40:56,360 --> 00:40:58,320 The cake is amazing. 887 00:40:58,320 --> 00:41:00,840 The pineapple is, like, perfection. 888 00:41:00,840 --> 00:41:03,040 And then the sorbet is looking great, too. 889 00:41:03,040 --> 00:41:06,080 There's no such thing as too many people on the pass. 890 00:41:06,080 --> 00:41:07,360 We're a team. 891 00:41:07,360 --> 00:41:10,520 We've got a full assembly line of people 892 00:41:10,520 --> 00:41:12,360 plating this dessert together. 893 00:41:12,360 --> 00:41:14,840 And yeah, it's a good feeling to sort of boost morale 894 00:41:14,840 --> 00:41:17,920 and bring everyone together as a team to send out the plates. 895 00:41:17,920 --> 00:41:20,200 Let's go, Mon! Finish it off. 896 00:41:20,200 --> 00:41:22,360 I feel a lot more confident. 897 00:41:22,360 --> 00:41:24,600 I found my voice towards the end of the cook. 898 00:41:24,600 --> 00:41:26,400 Hang on, guys. Service, please. 899 00:41:26,400 --> 00:41:27,920 Not done yet. 900 00:41:27,920 --> 00:41:31,800 So I am hoping with everything that I've got 901 00:41:31,800 --> 00:41:33,480 we can win the service challenge. 902 00:41:33,480 --> 00:41:35,400 Service, please! Let's go! 903 00:41:39,160 --> 00:41:40,480 Ooh, hello. 904 00:41:44,560 --> 00:41:46,000 Thank you. MEL: Thank you very much. 905 00:41:49,920 --> 00:41:52,720 This is the dessert from Team Japan. What is it, Mel? 906 00:41:52,720 --> 00:41:54,520 It's a yuzu and pineapple cake 907 00:41:54,520 --> 00:41:57,440 with yuzu sorbet and caramelised pineapple. 908 00:41:58,800 --> 00:42:00,200 I think it looks quite sweet. 909 00:42:00,200 --> 00:42:01,720 I think it looks good as well, yeah. 910 00:42:02,720 --> 00:42:05,720 Beautiful char on the glossy pineapple. 911 00:42:11,680 --> 00:42:14,160 Alvin, I believe, drove this one. 912 00:42:14,160 --> 00:42:15,240 Sorbet is nice. 913 00:42:16,760 --> 00:42:18,080 Mmm! 914 00:42:18,080 --> 00:42:19,720 Super refreshing. 915 00:42:19,720 --> 00:42:21,880 Innit? Really nice texture. 916 00:42:26,680 --> 00:42:29,080 I thought it was a really solid dessert from these guys. 917 00:42:29,080 --> 00:42:30,680 Yuzu sorbet was delicious. 918 00:42:30,680 --> 00:42:34,800 Great texture, amazing hum of the yuzu juice throughout. 919 00:42:34,800 --> 00:42:37,560 Look, cake sorbet and a really delicious piece 920 00:42:37,560 --> 00:42:39,360 of caramelised fruit on top - 921 00:42:39,360 --> 00:42:41,960 can't really go wrong with that, especially when it's bound 922 00:42:41,960 --> 00:42:45,800 in this really lovely, vibrant syrup. 923 00:42:45,800 --> 00:42:49,560 A really strong finish from the Japanese kitchen. 924 00:42:49,560 --> 00:42:52,120 It screams yuzu. 925 00:42:52,120 --> 00:42:54,800 Japanese cuisine, a lot of citrus. 926 00:42:54,800 --> 00:42:57,000 A lot of sharp, on point flavours. 927 00:42:57,000 --> 00:42:59,600 And this was, for me, an on point dessert. 928 00:43:02,840 --> 00:43:04,040 Service, please. 929 00:43:05,120 --> 00:43:07,240 Oh, yeah! Whoo-hoo! 930 00:43:07,240 --> 00:43:08,720 Service! 931 00:43:10,360 --> 00:43:11,360 Good job! 932 00:43:13,000 --> 00:43:14,040 Oh, done. 933 00:43:14,040 --> 00:43:17,160 It was an interesting experience, first time being team captain. 934 00:43:17,160 --> 00:43:19,360 These guys know service and running kitchens 935 00:43:19,360 --> 00:43:20,760 like the back of their hand. 936 00:43:20,760 --> 00:43:23,480 We have been running through Shinkansen, haven't we? 937 00:43:23,480 --> 00:43:24,880 I'm happy with how I was in the end, 938 00:43:24,880 --> 00:43:27,080 but I just wish I did that in the start a bit more. 939 00:43:27,080 --> 00:43:29,560 If we don't win today, then that's on my shoulders. 940 00:43:31,280 --> 00:43:34,280 BILLIE: Why don't we line them all up here and then can count them up? 941 00:43:34,280 --> 00:43:38,280 I've made a pistachio semifreddo with a beer and chocolate sauce. 942 00:43:38,280 --> 00:43:39,920 TOMMY: That stuff is beautiful. 943 00:43:39,920 --> 00:43:41,640 A compressed choux pastry. 944 00:43:41,640 --> 00:43:42,640 Tastes amazing. 945 00:43:42,640 --> 00:43:45,120 And some macerated blackberries. 946 00:43:46,320 --> 00:43:49,320 Getting a bit experimental today in the kitchen. 947 00:43:49,320 --> 00:43:52,760 I think maybe the flavour combinations of the dessert, 948 00:43:52,760 --> 00:43:54,840 they're certainly different. 949 00:43:54,840 --> 00:43:59,560 Pairing beer with, like, pistachio and berries and something creamy 950 00:43:59,560 --> 00:44:00,920 and then chocolate as well. 951 00:44:00,920 --> 00:44:03,120 Yeah. Alright, let's go. Let's go. 952 00:44:03,120 --> 00:44:06,400 I don't know if that's a risk or a good thing. 953 00:44:09,280 --> 00:44:10,560 Just that fear of... 954 00:44:11,960 --> 00:44:13,360 ..are they going to like it? 955 00:44:26,680 --> 00:44:27,800 Service, please. 956 00:44:41,120 --> 00:44:42,120 JOCK: Here we go. 957 00:44:45,920 --> 00:44:46,920 Thank you. 958 00:44:48,200 --> 00:44:49,360 MEL: Oh, spectacular. 959 00:44:50,640 --> 00:44:51,640 Thank you very much. 960 00:44:51,640 --> 00:44:53,120 ANDY: Thank you. Thank you. 961 00:44:54,160 --> 00:44:55,440 By the Italian team, 962 00:44:55,440 --> 00:44:59,240 pistachio semifreddo with chocolate and beer crisp. 963 00:45:22,680 --> 00:45:25,520 Semifreddo - beautiful texture, 964 00:45:25,520 --> 00:45:28,000 lovely flavour of pistachio 965 00:45:28,000 --> 00:45:29,400 all the way through it. 966 00:45:29,400 --> 00:45:31,680 Individually, they're nice components, 967 00:45:31,680 --> 00:45:35,600 but together it feels too busy. 968 00:45:35,600 --> 00:45:37,400 I think that would have been nice on its own, 969 00:45:37,400 --> 00:45:39,160 but the beer-chocolate sauce 970 00:45:39,160 --> 00:45:41,800 and the pickled blackberries, everything together, 971 00:45:41,800 --> 00:45:46,000 it just doesn't feel cohesive. 972 00:45:46,000 --> 00:45:49,000 The technique there is good. 973 00:45:49,000 --> 00:45:50,280 The chocolate sauce is silky. 974 00:45:50,280 --> 00:45:52,000 I actually don't mind the beer flavour in it. 975 00:45:52,000 --> 00:45:53,080 Probably because I love beer. 976 00:45:53,080 --> 00:45:54,360 Love beer. 977 00:45:54,360 --> 00:45:57,680 The chew on that compressed choux is delicious. 978 00:45:57,680 --> 00:46:01,600 It's got a beautiful caramelised flavour about it as well. 979 00:46:01,600 --> 00:46:03,000 I never thought I'd say this about Billie, 980 00:46:03,000 --> 00:46:05,680 but I think the balance is just...just way out on this one. 981 00:46:08,520 --> 00:46:11,720 JULIE: Bit more of everything for the last plate. (LAUGHS) 982 00:46:11,720 --> 00:46:12,960 ALDO: Guys, well done. 983 00:46:12,960 --> 00:46:14,520 ALL: Last one! 984 00:46:14,520 --> 00:46:18,680 Thank you! Thank you! (ALL CHEER) 985 00:46:18,680 --> 00:46:19,960 Team Italy! 986 00:46:19,960 --> 00:46:21,520 First time as team captain. 987 00:46:21,520 --> 00:46:25,600 We had a speed bump, but we just pushed and pushed and pushed. 988 00:46:25,600 --> 00:46:27,600 And we just kind of flowed with it. 989 00:46:32,200 --> 00:46:36,320 It was a classic restaurant battle upstairs versus downstairs. 990 00:46:36,320 --> 00:46:38,400 Half of you inspired by Japanese cuisine 991 00:46:38,400 --> 00:46:40,680 and the other half by Italian cuisine. 992 00:46:42,280 --> 00:46:45,160 We wanted the best of both worlds. 993 00:46:45,160 --> 00:46:48,040 So let's break it down dish by dish. 994 00:46:50,120 --> 00:46:54,400 ANDY: Japanese team. Entree had some nice flavours in it. 995 00:46:54,400 --> 00:46:57,840 The beef on the main was beautifully cooked. 996 00:46:57,840 --> 00:47:00,600 The dessert, it was fresh and delicious. 997 00:47:00,600 --> 00:47:02,840 And that was actually dish of the day. 998 00:47:02,840 --> 00:47:03,840 So well done. 999 00:47:11,160 --> 00:47:13,120 Italian team. 1000 00:47:13,120 --> 00:47:16,000 The broth in the entree was everything 1001 00:47:16,000 --> 00:47:18,840 that we wanted in an acqua pazza. 1002 00:47:18,840 --> 00:47:23,600 But the coral trout and the scampi were well undercooked. 1003 00:47:26,160 --> 00:47:27,840 When it came to the main, 1004 00:47:27,840 --> 00:47:31,160 risotto has got a reputation of being a really tough dish 1005 00:47:31,160 --> 00:47:34,160 in this competition, and with good reason. 1006 00:47:34,160 --> 00:47:37,800 Because while your flavours were broad, balanced and bold, 1007 00:47:37,800 --> 00:47:40,480 the rice was well overcooked. 1008 00:47:43,000 --> 00:47:45,880 And unfortunately, the dessert was the final straw. 1009 00:47:47,800 --> 00:47:51,720 It was a bold idea, but it just didn't come together. 1010 00:47:51,720 --> 00:47:56,000 The flavours didn't balance and the dish just didn't succeed. 1011 00:47:57,640 --> 00:47:59,160 And it's for those reasons 1012 00:47:59,160 --> 00:48:02,320 that the team heading into tomorrow's immunity cook 1013 00:48:02,320 --> 00:48:03,440 is the Japanese team. 1014 00:48:03,440 --> 00:48:07,000 (JAPANESE TEAM CELEBRATES) Well done, guys. 1015 00:48:09,400 --> 00:48:10,400 OK, don't worry. 1016 00:48:12,080 --> 00:48:16,760 Japanese team, one of the six of you is one step closer 1017 00:48:16,760 --> 00:48:20,480 to being the first guaranteed member of the top ten. 1018 00:48:20,480 --> 00:48:23,680 Never in this competition has immunity been so important. 1019 00:48:23,680 --> 00:48:27,000 I think for all the people that have stood here before, 1020 00:48:27,000 --> 00:48:30,920 that's when the competition really begins. 1021 00:48:30,920 --> 00:48:34,040 So fight for it because you're going to need it. 1022 00:48:34,040 --> 00:48:35,720 See you, guys. Well done today. 1023 00:48:35,720 --> 00:48:37,080 Well done, everyone. 1024 00:48:44,120 --> 00:48:46,880 ANNOUNCER: Tomorrow night on MasterChef Australia... 1025 00:48:46,880 --> 00:48:48,440 ALDO: Popcorn! 1026 00:48:48,440 --> 00:48:51,160 It's a blockbuster night of immunity... 1027 00:48:51,160 --> 00:48:52,920 MINDY: To have the opportunity 1028 00:48:52,920 --> 00:48:55,680 to secure a spot in the top ten, 1029 00:48:55,680 --> 00:48:58,880 the pressure is insane. 1030 00:48:58,880 --> 00:49:01,000 ..with an ending that's worthy 1031 00:49:01,000 --> 00:49:02,680 of the big screen. 1032 00:49:03,680 --> 00:49:07,560 Captions by Red Bee Media