1 00:00:00,360 --> 00:00:00,440 2 00:00:01,080 --> 00:00:05,920 ANNOUNCER: Previously on MasterChef Australia... 3 00:00:05,920 --> 00:00:08,480 MINOLI: They make it look so simple. 4 00:00:08,480 --> 00:00:12,080 ..had to be recreated entirely from memory. 5 00:00:12,080 --> 00:00:15,120 JENN: Details are what pressure tests come down to. 6 00:00:15,120 --> 00:00:17,200 Harry played her immunity pin... 7 00:00:17,200 --> 00:00:18,600 I don't want to go home, 8 00:00:18,600 --> 00:00:21,240 but I don't want to go home with a pin even more than that. 9 00:00:21,240 --> 00:00:24,080 ..leaving only three to give it their all. 10 00:00:24,080 --> 00:00:26,720 If this is going to be my last cook, going down with a bang, 11 00:00:26,720 --> 00:00:28,080 I'm giving it everything. 12 00:00:28,080 --> 00:00:30,480 And despite her incredible effort... 13 00:00:30,480 --> 00:00:32,360 Come on, Minoli! Come on, Minoli! Come on! 14 00:00:32,360 --> 00:00:35,600 ..Minoli's MasterChef journey came to an end. 15 00:00:38,520 --> 00:00:43,000 Give it up for Minoli, everybody! ANDY: Yeah! 16 00:00:43,000 --> 00:00:45,880 Tonight, it's time to snuggle up... 17 00:00:45,880 --> 00:00:48,200 I'm pretty excited about it. It's very romantic. 18 00:00:48,200 --> 00:00:51,960 ..because it's date night in the MasterChef kitchen. 19 00:00:53,320 --> 00:00:55,200 20 00:00:55,200 --> 00:00:57,080 21 00:00:57,080 --> 00:00:58,840 22 00:00:58,840 --> 00:01:00,680 23 00:01:00,680 --> 00:01:02,520 24 00:01:02,520 --> 00:01:04,280 25 00:01:04,280 --> 00:01:06,040 26 00:01:06,040 --> 00:01:07,960 27 00:01:07,960 --> 00:01:09,760 28 00:01:09,760 --> 00:01:11,600 29 00:01:11,600 --> 00:01:13,280 30 00:01:13,280 --> 00:01:15,160 31 00:01:15,160 --> 00:01:16,920 32 00:01:16,920 --> 00:01:18,840 33 00:01:18,840 --> 00:01:20,680 34 00:01:20,680 --> 00:01:23,000 35 00:01:23,000 --> 00:01:26,360 36 00:01:26,360 --> 00:01:29,720 37 00:01:29,720 --> 00:01:31,560 38 00:01:31,560 --> 00:01:33,400 39 00:01:33,400 --> 00:01:35,160 40 00:01:35,160 --> 00:01:37,440 41 00:01:46,520 --> 00:01:48,600 Let's do it. It's gonna be fun, man. 42 00:01:55,560 --> 00:01:56,640 There it is. 43 00:01:56,640 --> 00:01:59,160 (ALL EXCLAIM) 44 00:01:59,160 --> 00:02:01,080 It's very different in the kitchen today. 45 00:02:01,080 --> 00:02:04,000 I'm seeing the benches opposite the kitchen. 46 00:02:04,000 --> 00:02:07,720 I'm thinking this could potentially be a service challenge. 47 00:02:07,720 --> 00:02:09,600 Oh, here we go. 48 00:02:13,960 --> 00:02:16,640 JOCK: Morning, everybody. ALL: Morning. 49 00:02:16,640 --> 00:02:19,320 Today is a team challenge. 50 00:02:19,320 --> 00:02:20,920 (LAUGHS) 51 00:02:20,920 --> 00:02:22,520 You're going to be cooking 52 00:02:22,520 --> 00:02:25,200 in a delivery service in the MasterChef kitchen. 53 00:02:27,440 --> 00:02:31,120 Real members of the public are going to be ordering your food 54 00:02:31,120 --> 00:02:33,800 through Deliveroo in real time. 55 00:02:34,800 --> 00:02:37,200 That is crazy. 56 00:02:37,200 --> 00:02:40,160 We're going to split you into four teams of four. 57 00:02:42,840 --> 00:02:48,000 Each team will need to create the perfect date night meal. 58 00:02:48,000 --> 00:02:49,320 Ohh! 59 00:02:53,840 --> 00:02:58,080 We want food that gets us in the mood for...love. 60 00:02:58,080 --> 00:03:01,120 (LAUGHTER) Love, he says. Love! 61 00:03:02,120 --> 00:03:08,240 So, that's entree, main and dessert, shared for two. 62 00:03:10,880 --> 00:03:14,800 Each team will cook 25 date night meals, 63 00:03:14,800 --> 00:03:16,920 plus one for the three of us to share. 64 00:03:19,880 --> 00:03:23,440 Now, Tommy, being it's your first day back, 65 00:03:23,440 --> 00:03:25,840 you must cook in the next elimination, 66 00:03:25,840 --> 00:03:29,560 which means you won't be participating in today's service. 67 00:03:29,560 --> 00:03:32,920 So you, my friend, can head up to the gantry. 68 00:03:32,920 --> 00:03:35,600 Everyone else, it's time to pick your teams. 69 00:03:37,280 --> 00:03:39,760 Fans. There's nine of you. 70 00:03:39,760 --> 00:03:42,960 So one of you is going to join the Favourites. 71 00:03:44,400 --> 00:03:45,400 You ready? 72 00:03:45,400 --> 00:03:46,680 No looking. 73 00:03:46,680 --> 00:03:48,440 ALDO: The luck of the draw. The luck of the draw. 74 00:03:48,440 --> 00:03:51,240 Orange. That's very bright. 75 00:03:51,240 --> 00:03:52,240 ANDY: Purple. 76 00:03:53,760 --> 00:03:55,520 Ooh, pretty. 77 00:03:55,520 --> 00:03:56,920 'Poiple'. 78 00:03:56,920 --> 00:03:59,000 Ali! Oh! 79 00:04:01,120 --> 00:04:02,840 Mixing it up! 80 00:04:02,840 --> 00:04:05,640 Today I'm on the purple team and I'm working with the Favourites. 81 00:04:05,640 --> 00:04:08,880 Excuse me. Hello, team. Hi! 82 00:04:08,880 --> 00:04:11,160 Be really fun to cook with somebody different for a change. 83 00:04:11,160 --> 00:04:13,320 So I'm really excited. I'm really pumped. 84 00:04:13,320 --> 00:04:15,680 JOCK: Good teams. Interesting teams, huh? 85 00:04:16,680 --> 00:04:21,400 OK, now, Ali, earlier in the week, you won an advantage for your team. 86 00:04:21,400 --> 00:04:24,560 And your team today is Favourites! 87 00:04:24,560 --> 00:04:26,160 (CONTESTANTS LAUGH) 88 00:04:27,120 --> 00:04:30,680 And let me tell you, this advantage is an absolute game changer. 89 00:04:32,600 --> 00:04:37,920 For 15 minutes of today's cook, you will have an extra set of hands. 90 00:04:37,920 --> 00:04:39,480 Oh! 91 00:04:40,480 --> 00:04:42,240 Not just any hands. 92 00:04:42,240 --> 00:04:44,560 Joining your team for 15 minutes today is... 93 00:04:46,920 --> 00:04:50,000 ..Andy Allen! Heeeey! 94 00:04:52,000 --> 00:04:53,440 Oh! 95 00:04:53,440 --> 00:04:56,280 Let him do all the labour job. 96 00:04:56,280 --> 00:04:58,320 Now, that's an advantage. 97 00:04:58,320 --> 00:05:00,280 Chop, chop, chop, chop, chop. Huh? 98 00:05:01,680 --> 00:05:03,800 Ali, are you happy with that advantage? 99 00:05:03,800 --> 00:05:07,360 Who wouldn't be happy with winning Andy in a challenge, eh? 100 00:05:07,360 --> 00:05:08,920 Oooohh! 101 00:05:08,920 --> 00:05:10,960 Cooking love food and all! 102 00:05:11,960 --> 00:05:14,320 Love is definitely in the air, eh? Yeah. 103 00:05:15,320 --> 00:05:19,520 Well, you can call on Andy at any point during the cook. 104 00:05:19,520 --> 00:05:21,920 And believe me, you're going to want every advantage 105 00:05:21,920 --> 00:05:25,680 because the outcome of today's cook carries more weight than you know. 106 00:05:27,800 --> 00:05:30,520 The two losing teams today will be cooking 107 00:05:30,520 --> 00:05:33,360 in a shock elimination tomorrow. 108 00:05:33,360 --> 00:05:34,680 Oh. 109 00:05:37,000 --> 00:05:38,280 Holy hell. 110 00:05:40,480 --> 00:05:41,920 ANDY: Righto. I'll keep it brief. 111 00:05:41,920 --> 00:05:46,320 You got two and a half hours to complete your three-course meal. 112 00:05:46,320 --> 00:05:47,760 It's got to be hot. 113 00:05:47,760 --> 00:05:49,720 It's got to be designed to share. 114 00:05:49,720 --> 00:05:51,800 And it's got to travel well to the diners. 115 00:05:51,800 --> 00:05:53,240 So think about that. 116 00:05:54,920 --> 00:05:57,760 We'll taste all your menus and we'll decide 117 00:05:57,760 --> 00:06:00,360 on the least impressive two teams, 118 00:06:00,360 --> 00:06:02,440 and they'll go into tomorrow's elimination. 119 00:06:04,640 --> 00:06:06,640 So you're going to want to make sure 120 00:06:06,640 --> 00:06:09,800 that us three fall in love with your food. 121 00:06:09,800 --> 00:06:11,680 Good luck. Time starts now. 122 00:06:13,160 --> 00:06:14,200 Let's go, guys. 123 00:06:16,320 --> 00:06:17,880 Go, go, go! 124 00:06:17,880 --> 00:06:21,360 Alright. So... Romantic. OK. 125 00:06:21,360 --> 00:06:22,520 I'll put my hand up. Captain? 126 00:06:22,520 --> 00:06:23,520 Yeah. Yeah. 127 00:06:23,520 --> 00:06:25,240 Aldo for captain. That's good. 128 00:06:25,240 --> 00:06:26,600 So mains... 129 00:06:26,600 --> 00:06:28,240 I'm happy to be captain. I'm good. 130 00:06:28,240 --> 00:06:29,640 So, any ideas, guys? 131 00:06:29,640 --> 00:06:31,040 Things that travel well. 132 00:06:31,040 --> 00:06:33,080 Vegies. Vegies travel well, especially for an entree. 133 00:06:33,080 --> 00:06:35,280 Yeah. OK. Mains. 134 00:06:35,280 --> 00:06:37,040 Lady and the Tramp, guys? 135 00:06:37,040 --> 00:06:39,320 Meatball? That's really romantic. Meatballs, Lady and the Tramp. 136 00:06:39,320 --> 00:06:40,600 I think something saucy, 137 00:06:40,600 --> 00:06:42,640 because, you know, when things are travelling, 138 00:06:42,640 --> 00:06:44,240 you want it to be nice and juicy. 139 00:06:44,240 --> 00:06:46,560 MINDY: What do you think romantic for entree? 140 00:06:46,560 --> 00:06:50,440 I...like, it's so tacky and it's so old-school, 141 00:06:50,440 --> 00:06:52,080 but I think fondue is, like, really romantic. 142 00:06:52,080 --> 00:06:53,080 Oh, God. 143 00:06:53,080 --> 00:06:54,600 Fondue is a pretty retro dish. 144 00:06:54,600 --> 00:06:56,560 It's...I mean, it's very '70s and '80s. 145 00:06:56,560 --> 00:06:59,240 But this is my pimped-up, more interesting version. 146 00:06:59,240 --> 00:07:01,120 Ginger syrup sponge? Yeah. 147 00:07:01,120 --> 00:07:02,600 Oh, my God. That sounds great. With custard? 148 00:07:02,600 --> 00:07:05,160 Let's bring on this spicy, romantic love. Why not? 149 00:07:05,160 --> 00:07:07,600 This is what it's all about, right? Spicing Up Your Love Life. 150 00:07:07,600 --> 00:07:09,760 OK, so now that we're onto this, 151 00:07:09,760 --> 00:07:13,040 we need to just work out who's going to, like, obviously, oversee it 152 00:07:13,040 --> 00:07:14,080 and put it together. Yep. 153 00:07:14,080 --> 00:07:15,600 Jules, are you happy for that to be you? 154 00:07:15,600 --> 00:07:17,680 Yeah. Why not? Amazing. Good on you. Thank you. 155 00:07:17,680 --> 00:07:19,800 Captain Good-win for the win. 156 00:07:19,800 --> 00:07:22,800 I think Julie is the best person for this job. 157 00:07:22,800 --> 00:07:25,440 She is such a calm personality. 158 00:07:25,440 --> 00:07:28,640 She's going to work on the dessert, but also just touch base with us, 159 00:07:28,640 --> 00:07:31,320 but also trust all of us in the kitchen. 160 00:07:31,320 --> 00:07:33,600 I'm the team captain of the purple team. 161 00:07:33,600 --> 00:07:36,640 Today, we're going to have fun, cooking good food. 162 00:07:36,640 --> 00:07:40,360 I'm on the team with Ali, Billie and Alvin. 163 00:07:40,360 --> 00:07:43,240 Today we're starting as an entree with polenta chips 164 00:07:43,240 --> 00:07:44,760 and a blue cheese dipping sauce. 165 00:07:44,760 --> 00:07:47,400 As a main, we're going to have beef cheek with cauliflower puree. 166 00:07:47,400 --> 00:07:51,120 And then we finish with a decadent whiskey sticky date pudding 167 00:07:51,120 --> 00:07:53,680 with cardamom anglaise. 168 00:07:53,680 --> 00:07:55,560 Ali, you got free hands? 169 00:07:55,560 --> 00:07:58,760 In this challenge you want to have a strong team captain 170 00:07:58,760 --> 00:08:01,800 because you must follow somebody's lead. 171 00:08:01,800 --> 00:08:04,120 OK, Aldo, what else goes in here? 172 00:08:04,120 --> 00:08:06,240 I'm doing the brunoise. OK. 173 00:08:06,240 --> 00:08:08,200 Just keep stirring that. Will do. 174 00:08:08,200 --> 00:08:11,800 As you may know, I'm Italian, which means that I'm loud. 175 00:08:11,800 --> 00:08:14,040 But, you know, I'm very good at giving direction. 176 00:08:14,040 --> 00:08:17,160 I'm going straightaway to the point, I need to get done, 177 00:08:17,160 --> 00:08:19,080 and you must do it. 178 00:08:19,080 --> 00:08:20,840 Not for the sake because I'm asking. 179 00:08:20,840 --> 00:08:23,920 Because we need to save ourself from elimination for tomorrow. 180 00:08:23,920 --> 00:08:26,040 Come on, guys. We got this. 181 00:08:27,680 --> 00:08:29,000 Leading the teal team. 182 00:08:29,000 --> 00:08:32,200 I'm the romantic one here, so I've taken control. 183 00:08:32,200 --> 00:08:33,840 So today, for the entrees, 184 00:08:33,840 --> 00:08:37,320 Keyma's going to be looking after the croquettes with a romesco sauce. 185 00:08:37,320 --> 00:08:39,440 Montana is going to be taking the main driver's seat here 186 00:08:39,440 --> 00:08:42,280 with the mains - the pork belly with a charred cabbage. 187 00:08:42,280 --> 00:08:45,560 And Steph's going to go straight into the sticky date pudding 188 00:08:45,560 --> 00:08:46,880 with an anglaise sauce. 189 00:08:46,880 --> 00:08:51,040 So, the Spanish croquetas are a bit different than potato croquetas. 190 00:08:51,040 --> 00:08:54,880 They're made with a roux, then that goes into an egg wash 191 00:08:54,880 --> 00:08:57,600 and a crumb, and then we fry them. 192 00:08:57,600 --> 00:08:59,240 So, for entrees, Keyma's confident, 193 00:08:59,240 --> 00:09:01,080 and that makes my job as team leader easy, 194 00:09:01,080 --> 00:09:03,200 that I can pretty much set that task for her 195 00:09:03,200 --> 00:09:05,720 and she's just going to hum along and knock that out of the park. 196 00:09:05,720 --> 00:09:08,480 So, five pressure cookers, I think, and five bellies. 197 00:09:08,480 --> 00:09:09,600 Yeah, cool. 198 00:09:09,600 --> 00:09:12,080 Today in particular, we haven't been in a situation 199 00:09:12,080 --> 00:09:15,480 where we've had to do three courses with only four people 200 00:09:15,480 --> 00:09:16,640 in two and a half hours. 201 00:09:16,640 --> 00:09:18,080 So the workload is ramped right up. 202 00:09:18,080 --> 00:09:21,120 Where'd you put the chillies? Where did you put them? Here. 203 00:09:21,120 --> 00:09:22,600 I've never worked in a kitchen before, 204 00:09:22,600 --> 00:09:25,280 and nor have I've taken leadership roles in any sort of thing 205 00:09:25,280 --> 00:09:26,600 like this before either. 206 00:09:26,600 --> 00:09:28,160 So this is for our romesco? Yes. 207 00:09:28,160 --> 00:09:31,600 So I think decision making quickly and effective communication 208 00:09:31,600 --> 00:09:33,520 is probably going to be the key that gets us through. 209 00:09:33,520 --> 00:09:35,520 So that's probably what I'm going to try and focus on. 210 00:09:35,520 --> 00:09:37,400 And, hopefully, any pivots that we might need to make, 211 00:09:37,400 --> 00:09:38,560 we can do quite easily. 212 00:09:38,560 --> 00:09:40,920 Let's go, guys! Fire up. 213 00:09:42,520 --> 00:09:44,080 How are we going, team? We good? 214 00:09:44,080 --> 00:09:45,480 Yeah. 215 00:09:45,480 --> 00:09:46,840 I'm team captain today. 216 00:09:46,840 --> 00:09:49,320 I like to think I'm quite organised. 217 00:09:49,320 --> 00:09:50,560 Our menu is, for entree, 218 00:09:50,560 --> 00:09:53,160 we've got our honey roasted carrots and bean dip. 219 00:09:53,160 --> 00:09:54,840 Our main is pork and fennel meatballs, 220 00:09:54,840 --> 00:09:58,520 cauliflower and fennel purees and a rich tomato kind of sauce. 221 00:09:58,520 --> 00:10:02,280 And for dessert, we've got a chocolate brownie and a berry... 222 00:10:02,280 --> 00:10:04,600 ..what we're calling a berry hottie, as opposed to a berry coulis. 223 00:10:04,600 --> 00:10:06,440 It's a sexy menu. A sexy menu. 224 00:10:06,440 --> 00:10:07,960 It's not romantic. It's sexy. 225 00:10:09,240 --> 00:10:13,240 On the meatballs today, I'm aiming for 200 grams per person, 226 00:10:13,240 --> 00:10:18,240 so I'm doing about five kilos of pork. 227 00:10:18,240 --> 00:10:20,920 I really like my meatballs to be an interesting flavour. 228 00:10:20,920 --> 00:10:23,920 So, not just your standard, you know, beef and pork. 229 00:10:23,920 --> 00:10:26,040 Today we're thinking of pork and fennel. 230 00:10:26,040 --> 00:10:28,720 Do you reckon speck's good? Yeah. 231 00:10:28,720 --> 00:10:30,760 In order to keep my meatballs nice and moist, 232 00:10:30,760 --> 00:10:33,240 I'm going to add some speck in that I've minced, 233 00:10:33,240 --> 00:10:34,880 as well as some olive oil. 234 00:10:36,680 --> 00:10:39,840 JOCK: 15 minutes down, two hours 15 minutes to go! 235 00:10:39,840 --> 00:10:40,840 ANDY: Come on, guys. 236 00:10:40,840 --> 00:10:43,480 ALDO: Can we have our advantage to be played now? 237 00:10:43,480 --> 00:10:44,960 We want Andy Allen! 238 00:10:44,960 --> 00:10:46,680 Oh, straight up. 239 00:10:46,680 --> 00:10:48,880 Mr Andy Allen! 240 00:10:48,880 --> 00:10:50,000 Come on down, Andy! 241 00:10:50,000 --> 00:10:51,280 Already? You're on. 242 00:10:51,280 --> 00:10:52,760 Get ready, Andy. 243 00:10:52,760 --> 00:10:54,200 It's going to be saucy. 244 00:10:55,760 --> 00:10:58,160 Today we'd like to use Andy's skill. 245 00:10:58,160 --> 00:11:03,000 He's been running restaurants now for some time. 246 00:11:03,000 --> 00:11:04,520 We can give him something really hard. 247 00:11:04,520 --> 00:11:05,760 Righto, purple team. 248 00:11:05,760 --> 00:11:06,760 Talk to our captain. 249 00:11:06,760 --> 00:11:08,520 OK. Aldo, you're the captain? 250 00:11:08,520 --> 00:11:09,800 I am. Rightio. 251 00:11:09,800 --> 00:11:12,080 I just got one task for you, sir. 252 00:11:12,080 --> 00:11:13,720 Just one task. Beef cheek. 253 00:11:13,720 --> 00:11:14,720 OK. 254 00:11:14,720 --> 00:11:16,120 Find a spot to prep. Over there. 255 00:11:16,120 --> 00:11:17,800 Oh, this is my whole bench? Yeah. 256 00:11:17,800 --> 00:11:20,200 Wow. No, like, "Hey, how you going? Lovely to see you. 257 00:11:20,200 --> 00:11:21,440 "Welcome to our team." 258 00:11:21,440 --> 00:11:24,040 Just, "Here's your beef cheeks." I'm so sorry. 259 00:11:24,040 --> 00:11:27,040 So the beef cheek is going to be braised in a pressure cooker. OK. 260 00:11:27,040 --> 00:11:28,960 Then it's gonna be served with a cauliflower puree. Yeah. 261 00:11:28,960 --> 00:11:31,680 And then salsa verde on top. So you're talking whole beef cheeks? 262 00:11:31,680 --> 00:11:33,800 Whole beef cheeks. Correct. I want to keep it... Trim the sinew. 263 00:11:33,800 --> 00:11:36,120 Trim the sin... So basically I'm manual labour. 264 00:11:36,120 --> 00:11:37,640 That's it. OK. 265 00:11:37,640 --> 00:11:41,320 It's actually very handy to have Andy to our advantage today. 266 00:11:41,320 --> 00:11:44,000 I hope this is going to get through at least half of them 267 00:11:44,000 --> 00:11:45,440 so I can finish the rest 268 00:11:45,440 --> 00:11:47,920 when it's come down that the time will be up. 269 00:11:47,920 --> 00:11:50,640 But I hope it's going to push a little bit more than half. 270 00:11:50,640 --> 00:11:54,600 I'd like to see him get 20 kilos of beef cheeks done in 15 minutes. 271 00:11:54,600 --> 00:11:57,360 They just can't sit back and go, "Oh, that was Andy's fault," 272 00:11:57,360 --> 00:11:58,840 if the beef cheeks don't cook. 273 00:11:58,840 --> 00:12:01,480 Don't worry, I won't blame you. It will happen. 274 00:12:04,280 --> 00:12:05,400 Daniel. G'day. 275 00:12:05,400 --> 00:12:06,840 What's happening? 276 00:12:06,840 --> 00:12:08,520 We're flat out. We're making some pork belly. 277 00:12:08,520 --> 00:12:10,360 Are you happy being team leader today? 278 00:12:10,360 --> 00:12:13,360 Yeah. No, I'm... They're making my job easy for me, to be honest. 279 00:12:13,360 --> 00:12:14,760 When we came to the idea, 280 00:12:14,760 --> 00:12:17,560 everyone sort of jumped to what they sort of felt like, 281 00:12:17,560 --> 00:12:20,360 and it was good because the romance was coming out of everyone. 282 00:12:20,360 --> 00:12:21,680 Tell me the full menu. Entree? 283 00:12:21,680 --> 00:12:24,800 So we are making croquetas with a romesco sauce, 284 00:12:24,800 --> 00:12:28,600 a braised pork belly with, like, a sweet raisin jus 285 00:12:28,600 --> 00:12:30,160 and a charred cabbage on the side. 286 00:12:30,160 --> 00:12:33,000 Yep. And a sticky date pudding in, I think, brandy sauce. 287 00:12:33,000 --> 00:12:36,480 Croquetas. Is it like jamon, potato, that kind of vibe, or...? 288 00:12:36,480 --> 00:12:38,560 Yeah. So what we got in there, we got... 289 00:12:38,560 --> 00:12:41,200 KEYMA: It's roux-based croquetas. 290 00:12:41,200 --> 00:12:43,000 Thick bechamel. Yeah. 291 00:12:43,000 --> 00:12:47,520 Do we not think it's a bit more bar snack than date night? 292 00:12:47,520 --> 00:12:50,800 So the idea behind it is the tapas style, 293 00:12:50,800 --> 00:12:52,440 when you go to a Spanish restaurant and then... 294 00:12:52,440 --> 00:12:53,760 Yeah, no, I get it. I get it. 295 00:12:53,760 --> 00:12:56,600 I just don't know if it's super romantic. 296 00:12:56,600 --> 00:12:58,280 So is there potato in it, or not? 297 00:12:58,280 --> 00:13:00,640 No, no potato. Bechamel. No potatoes. Just bechamel. 298 00:13:00,640 --> 00:13:01,640 Yeah. 299 00:13:03,440 --> 00:13:05,520 If it's heavy, it's not... 300 00:13:05,520 --> 00:13:08,360 It's not an enjoyable experience on a date night. 301 00:13:08,360 --> 00:13:10,360 Yeah. Something's too, like, you have... 302 00:13:10,360 --> 00:13:12,360 ..you know, three mouthfuls and you're like, 303 00:13:12,360 --> 00:13:14,000 "Oh, it's too rich, I can't eat any more." 304 00:13:14,000 --> 00:13:15,040 Yeah. 305 00:13:15,040 --> 00:13:17,480 You're leading it, you're directing it, you're making the decisions. 306 00:13:17,480 --> 00:13:18,760 Yep. 307 00:13:18,760 --> 00:13:20,800 All this sort of stuff is what you should be doing 308 00:13:20,800 --> 00:13:22,560 as a team captain, yeah? 309 00:13:22,560 --> 00:13:23,600 I'm panicking. 310 00:13:23,600 --> 00:13:25,680 I'm team captain. It's my responsibility. 311 00:13:25,680 --> 00:13:29,760 So I make a wrong step here, I'm pretty much going to be in trouble. 312 00:13:29,760 --> 00:13:31,200 I don't know. 313 00:13:41,920 --> 00:13:43,480 DANIEL: What do you wanna do, Keyma? 314 00:13:43,480 --> 00:13:46,040 Romesco and something lighter, maybe something like on top of... 315 00:13:46,040 --> 00:13:48,240 Now you're thinking, yeah. Yeah. Something lighter... 316 00:13:48,240 --> 00:13:51,120 And I have all the romesco elements in there. 317 00:13:51,120 --> 00:13:56,240 So I'm thinking about doing, like, wedges, so... 318 00:13:56,240 --> 00:13:58,680 ..half an eggplant per couple. 319 00:13:58,680 --> 00:14:00,240 MONTANA: You don't think broccolini? 320 00:14:00,240 --> 00:14:02,520 So what are we actually doing with the eggplant? 321 00:14:02,520 --> 00:14:04,960 I just don't think we'll get enough flavour into it. 322 00:14:04,960 --> 00:14:07,480 Uh, we need to be all on the same page. 323 00:14:07,480 --> 00:14:09,880 Yeah, I understand that but this is my... 324 00:14:09,880 --> 00:14:11,400 ..thoughts on it. 325 00:14:11,400 --> 00:14:14,000 Being captain today, it's really gonna have to rely on me 326 00:14:14,000 --> 00:14:16,400 to bring everyone back in again, 327 00:14:16,400 --> 00:14:19,480 figure out which direction we're going, and execute it. 328 00:14:19,480 --> 00:14:22,040 Broccolini would work but you have to peel the... 329 00:14:22,040 --> 00:14:24,040 Stem. The stem. 330 00:14:24,040 --> 00:14:27,360 Yeah, I like that. We'll do that. OK, so blanch and then... 331 00:14:27,360 --> 00:14:29,120 Blanch and then, yep. 332 00:14:29,120 --> 00:14:31,440 Pretty well based on prep time alone, I made the call 333 00:14:31,440 --> 00:14:33,880 that I think broccolini is gonna be the decision that we go with today 334 00:14:33,880 --> 00:14:36,440 because we'll char it on the grill, it won't take much time at all 335 00:14:36,440 --> 00:14:37,560 and that decision's made. 336 00:14:37,560 --> 00:14:40,360 You don't have to take too much off. Yeah, I'm just... 337 00:14:40,360 --> 00:14:42,560 Some of them are quite thick, eh? Yeah, yeah. 338 00:14:42,560 --> 00:14:46,400 JOCK: You've had 30 minutes, you've only got two hours to go. 339 00:14:46,400 --> 00:14:47,680 You know what that means, Andy? 340 00:14:47,680 --> 00:14:50,120 I'm out. (ALDO GROANS) 341 00:14:50,120 --> 00:14:52,320 Good luck, purple team. 342 00:14:52,320 --> 00:14:55,280 Purple team, you're on your own. Good luck. 343 00:14:55,280 --> 00:14:56,560 What are you doing? 344 00:14:56,560 --> 00:14:59,200 Put the knife down, son. Knife down, son! 345 00:14:59,200 --> 00:15:01,000 Sorry, Chef. 346 00:15:01,000 --> 00:15:02,240 (CHUCKLES) Thanks, Andy! 347 00:15:02,240 --> 00:15:04,000 ALL: Thanks, Andy. 348 00:15:04,000 --> 00:15:08,240 That felt like five minutes, not 15 minutes. What?! 349 00:15:08,240 --> 00:15:11,720 But bless his heart, he's, like, smashed through the beef cheeks 350 00:15:11,720 --> 00:15:14,960 and got them prepped and they're ready in the pan, getting browned off. 351 00:15:14,960 --> 00:15:17,320 So, yeah, what a legend. 352 00:15:17,320 --> 00:15:19,200 MEL: Aldo, how's it all going? 353 00:15:19,200 --> 00:15:21,560 Uh, good so far. What's the menu? 354 00:15:21,560 --> 00:15:24,800 So, today, we're going classic northern Italian. 355 00:15:24,800 --> 00:15:27,120 We're gonna have beautiful polenta chips 356 00:15:27,120 --> 00:15:30,360 with a creamy, saucy, blue cheese dipping sauce on the side. 357 00:15:30,360 --> 00:15:31,600 And mains? Mains. 358 00:15:31,600 --> 00:15:34,720 Beef cheek and serving with a nice cauliflower puree. 359 00:15:34,720 --> 00:15:38,040 And then we're gonna have a beautiful sticky date pudding 360 00:15:38,040 --> 00:15:40,880 with butterscotch and Anglaise. 361 00:15:40,880 --> 00:15:45,440 OK, do you think the whole menu sounds maybe a little...heavy? 362 00:15:46,560 --> 00:15:48,160 Where is the freshness and light? 363 00:15:48,160 --> 00:15:49,600 'Cause it's date night, you know? Yeah. 364 00:15:49,600 --> 00:15:52,280 You want to be able to not have a food coma straight after dessert. 365 00:15:52,280 --> 00:15:55,280 It's something that you would never cook and you would never eat at home 366 00:15:55,280 --> 00:15:56,640 so that's why we're going... 367 00:15:56,640 --> 00:15:58,960 You're correct, probably things that people don't cook 368 00:15:58,960 --> 00:16:00,280 every single night of the week, 369 00:16:00,280 --> 00:16:02,840 but at the end of a date night meal, I still wanna be awake 370 00:16:02,840 --> 00:16:05,880 and wanting to spend time and chatting with my partner, 371 00:16:05,880 --> 00:16:08,000 not feeling like I'm in a bit of food coma 372 00:16:08,000 --> 00:16:10,480 'cause the food was too rich. 373 00:16:10,480 --> 00:16:13,800 The judges, they don't seem to like the idea of our menu, 374 00:16:13,800 --> 00:16:16,520 because it's gonna be too rich, too heavy. 375 00:16:16,520 --> 00:16:20,400 It makes me slightly worried, but it doesn't let me second-guess myself 376 00:16:20,400 --> 00:16:22,880 because I know, if this dish, they're gonna be perfectly executed, 377 00:16:22,880 --> 00:16:24,120 they're a winner. 378 00:16:24,120 --> 00:16:27,440 ALI: I Think we should maybe consider doing a different sauce. No. 379 00:16:28,600 --> 00:16:30,520 This is set. I'm confident. 380 00:16:30,520 --> 00:16:32,240 You know, I'm doing what I told to do. 381 00:16:32,240 --> 00:16:36,160 I brought it up, I was brave, I poked my head above the parapet! 382 00:16:36,160 --> 00:16:38,080 No, but at least he knows what he wants. 383 00:16:38,080 --> 00:16:41,320 At least he's very clear and gives very clear instruction. 384 00:16:41,320 --> 00:16:44,000 And, you know, that's why we wanted him to be captain. 385 00:16:44,000 --> 00:16:45,880 Guys, we got this, it's fine. 386 00:16:49,720 --> 00:16:52,040 JULIE: Smells good, Sar. Yeah. 387 00:16:52,040 --> 00:16:55,440 I'm focusing on the madras fish curry. 388 00:16:55,440 --> 00:16:57,840 I know this dish inside out. 389 00:16:57,840 --> 00:16:59,880 I've made it for so many different people 390 00:16:59,880 --> 00:17:02,800 and I've always had a really good response. 391 00:17:02,800 --> 00:17:06,120 It's really light, it's more fragrant, coconut-based. 392 00:17:06,120 --> 00:17:09,760 So a really light, beautiful, tasty curry. 393 00:17:09,760 --> 00:17:12,480 I'm tempering my spices. 394 00:17:12,480 --> 00:17:15,720 I'm gonna add some of this into that coconut milk 395 00:17:15,720 --> 00:17:18,360 for the base of the dish. 396 00:17:18,360 --> 00:17:22,800 MINDY: Ooh, that looks amazing. Yeah, it's a good colour. Vibrant. 397 00:17:22,800 --> 00:17:24,280 Good? My God, that is heaven. 398 00:17:24,280 --> 00:17:26,000 There's a good amount of tamarind coming through? 399 00:17:26,000 --> 00:17:28,280 Oh, my God. That's amazing! I'm happy with it. I'm happy. 400 00:17:28,280 --> 00:17:32,680 Tasting these spices, I think it's so balanced and it tastes amazing. 401 00:17:32,680 --> 00:17:35,320 So I'm simply gonna just gonna let this simmer 402 00:17:35,320 --> 00:17:37,360 and focus on my side of coconut rice. 403 00:17:37,360 --> 00:17:38,960 Coconut... 404 00:17:38,960 --> 00:17:40,800 Hello, Julie. 405 00:17:40,800 --> 00:17:42,360 Hello. How are you going? 406 00:17:42,360 --> 00:17:43,520 Yeah, good, thank you. 407 00:17:43,520 --> 00:17:47,600 OK, we are dying to know, what does date night look like to you? 408 00:17:47,600 --> 00:17:49,840 Well, I mean, date night at home 409 00:17:49,840 --> 00:17:52,560 is not the right rating for this television program. 410 00:17:52,560 --> 00:17:54,320 Ooh! Alright. Oh! 411 00:17:54,320 --> 00:17:55,680 To much info, Jules. 412 00:17:55,680 --> 00:17:58,520 Dip me in chocolate! (CACKLES) 413 00:17:58,520 --> 00:18:01,720 No, actually, our menu is Spice Up Your Love Life. 414 00:18:01,720 --> 00:18:03,640 I love that. So we're starting... 415 00:18:03,640 --> 00:18:05,760 How are we spicing up people's love lives? 416 00:18:05,760 --> 00:18:07,360 Well, um... 417 00:18:07,360 --> 00:18:10,200 ..a 1970s-inspired spiced fondue 418 00:18:10,200 --> 00:18:14,800 and then a beautiful coconut and tomato fish curry. Yep. 419 00:18:14,800 --> 00:18:17,760 And then a spiced, um, ginger syrup pudding. 420 00:18:17,760 --> 00:18:20,640 So retro South Asian vibes. Yeah. 421 00:18:20,640 --> 00:18:22,560 I think it is kind of fun. What do you think? 422 00:18:22,560 --> 00:18:23,920 I kind of like it. Yep. 423 00:18:23,920 --> 00:18:26,400 Cautious about the fondue texture, making it there 424 00:18:26,400 --> 00:18:28,960 and still being in a nice condition when it arrives, 425 00:18:28,960 --> 00:18:32,000 but he's tested a million things in his career so... 426 00:18:32,000 --> 00:18:34,760 He has. ..I'm hoping this one's a good one. 427 00:18:34,760 --> 00:18:36,040 It's a risk. 428 00:18:36,040 --> 00:18:38,320 We're gonna back ourselves today and cross everything. 429 00:18:38,320 --> 00:18:40,360 Good luck. Sounds great. Good luck. Thank you. 430 00:18:42,080 --> 00:18:46,280 Ladies and gentlemen, your deliveries start in 60 minutes. 431 00:18:46,280 --> 00:18:47,960 Ooh! (APPLAUSE) 432 00:18:47,960 --> 00:18:49,440 TOMMY: Go, go, go, go, go. 433 00:18:49,440 --> 00:18:51,600 MINDY: We've been going for an hour, yeah? 434 00:18:53,080 --> 00:18:55,200 DANIEL: You're all good, Steph? Yep. 435 00:18:56,200 --> 00:18:58,880 (CLANG!) BILLIE: Sorry! 436 00:19:00,640 --> 00:19:02,760 You can take them right up to, like, here, yeah? 437 00:19:02,760 --> 00:19:05,000 Montana's flat out going with the mains, 438 00:19:05,000 --> 00:19:06,800 the pork belly with the charred cabbage. 439 00:19:06,800 --> 00:19:09,480 I know that the pork belly is gonna sort of shrink and change its shape 440 00:19:09,480 --> 00:19:10,920 so we wanna have more than enough 441 00:19:10,920 --> 00:19:13,760 so we can give them nice, uniform cuts for the diners. 442 00:19:13,760 --> 00:19:17,840 So we go with five pork bellies in five different pressure cookers. 443 00:19:17,840 --> 00:19:20,440 And we halve the pork belly, stack it on top of one another 444 00:19:20,440 --> 00:19:21,680 and fill it with braising liquid. 445 00:19:21,680 --> 00:19:23,360 Yeah, we'll just top them up a bit. Yep. 446 00:19:23,360 --> 00:19:27,000 45 minutes will enough to get it just before it gets too tender. 447 00:19:27,000 --> 00:19:29,600 So then we'll be able to pull it out, cut it and portion it 448 00:19:29,600 --> 00:19:31,880 and that's what we're after, to finish on the hotplate. 449 00:19:31,880 --> 00:19:33,640 We're on a date. (CHUCKLES) 450 00:19:33,640 --> 00:19:34,960 We are. 451 00:19:34,960 --> 00:19:37,360 Chopping dates. Chopping dates. 452 00:19:37,360 --> 00:19:39,840 We gotta hustle a little bit more, especially when we made a change. 453 00:19:39,840 --> 00:19:42,040 Obviously, we've changed our entree practically entirely 454 00:19:42,040 --> 00:19:45,040 so that's obviously requiring more work, so we're just... 455 00:19:45,040 --> 00:19:47,640 I'm sort of bouncing around and filling any gaps I can. 456 00:19:48,880 --> 00:19:51,120 Once I finish this, I'll be straight on the entrees as well. 457 00:19:53,520 --> 00:19:55,120 HARRY: You right? MELANIE: Yep. 458 00:19:55,120 --> 00:19:56,320 The brownie's going good. 459 00:19:56,320 --> 00:19:57,640 Got my brownies cooking in the oven 460 00:19:57,640 --> 00:19:59,920 and we decided as a team to make it gluten-free, 461 00:19:59,920 --> 00:20:01,480 just so that I can taste it. 462 00:20:01,480 --> 00:20:05,120 But, cakes, cookies, brownies, they're really not something I like 463 00:20:05,120 --> 00:20:06,800 and therefore, I don't cook them. 464 00:20:06,800 --> 00:20:09,320 My comfort zone is more, you know, ice-creams and parfaits 465 00:20:09,320 --> 00:20:11,720 and so I just have to follow the recipe 466 00:20:11,720 --> 00:20:14,240 and, hopefully, make it taste good. 467 00:20:14,240 --> 00:20:15,880 Doing really well, guys. 468 00:20:15,880 --> 00:20:18,360 ALDO: Alvin, is the last pressure cooker on? 469 00:20:18,360 --> 00:20:20,400 Yep. Perfect! 470 00:20:20,400 --> 00:20:25,240 Now, can you please, for me, grab mint, parsley, basil, anchovy, 471 00:20:25,240 --> 00:20:28,840 olive oil, white Italian vinegar, Dijon mustard... 472 00:20:28,840 --> 00:20:30,600 (LAUGHS) 473 00:20:30,600 --> 00:20:32,280 Anything else? 474 00:20:33,320 --> 00:20:36,000 I'm on the dessert section in our team, um, 475 00:20:36,000 --> 00:20:38,760 so I've just done the sticky dates, they're all in the oven, 476 00:20:38,760 --> 00:20:40,240 so now I'll move on to the sauce. 477 00:20:40,240 --> 00:20:44,360 I've had a pretty... crappy record in team challenges. 478 00:20:44,360 --> 00:20:49,520 Been on the dessert team in... ALL of the team challenges so far 479 00:20:49,520 --> 00:20:51,600 and we've, sadly, lost. 480 00:20:51,600 --> 00:20:55,280 Just gotta get the butter to dissolve into the sauce. 481 00:20:55,280 --> 00:20:58,480 I hope I can make a good dish that the judges like. 482 00:20:58,480 --> 00:21:00,040 Just taste this. 483 00:21:00,040 --> 00:21:02,000 I haven't tasted it yet. 484 00:21:02,000 --> 00:21:04,800 The butterscotch sauce is where it's at for me. 485 00:21:04,800 --> 00:21:07,480 That's gotta be sort of dark and rich, 486 00:21:07,480 --> 00:21:09,080 a little bit salty, 487 00:21:09,080 --> 00:21:12,320 and then adding the cardamom custard should sort of lift everything 488 00:21:12,320 --> 00:21:14,400 and make it less sweet. 489 00:21:14,400 --> 00:21:16,120 OK, I'm happy with cardamom in that. 490 00:21:16,120 --> 00:21:18,240 I think I wanna get more whiskey into that. 491 00:21:18,240 --> 00:21:19,920 OK. TOMMY: Let's go! 492 00:21:19,920 --> 00:21:22,400 MICHAEL: We'll get these potatoes on to steam. 493 00:21:22,400 --> 00:21:24,280 JULIE: Got about an hour to go 494 00:21:24,280 --> 00:21:28,880 and Michael's dealing with a thousand tonnes of potatoes. 495 00:21:28,880 --> 00:21:30,800 Mindy's working on that as well. 496 00:21:30,800 --> 00:21:33,240 Sarah's making this beautiful curry sauce 497 00:21:33,240 --> 00:21:35,160 and I've got a batch of pudding in the oven. 498 00:21:35,160 --> 00:21:36,960 (TIMER BEEPS) Jules, is that your timer? 499 00:21:36,960 --> 00:21:38,080 Yeah. 500 00:21:41,840 --> 00:21:45,920 Look, I'm feeling pretty good about my dessert today. 501 00:21:45,920 --> 00:21:50,480 But my cake's cooked, feels right, it looks right, it smells right. 502 00:21:50,480 --> 00:21:52,000 How are they, Jules? 503 00:21:52,000 --> 00:21:53,720 Just finding out. 504 00:21:53,720 --> 00:21:58,320 I go to get my little ginger puddings out of their moulds and... 505 00:21:59,400 --> 00:22:01,240 Oh, shit. 506 00:22:01,240 --> 00:22:03,040 ..they're sticking. 507 00:22:03,040 --> 00:22:06,520 I should have greased and floured them, not just greased them. 508 00:22:06,520 --> 00:22:11,400 And so the batter has stuck to the bottom of these tall, narrow moulds. 509 00:22:11,400 --> 00:22:12,640 Doesn't wanna come out. 510 00:22:13,760 --> 00:22:16,360 And there is no time to start again. 511 00:22:27,160 --> 00:22:28,880 Maybe, yeah. 512 00:22:28,880 --> 00:22:31,760 They're gonna be taller than the mould anyway, so we can trim them. 513 00:22:33,080 --> 00:22:34,720 Julie! Hey, Julie. 514 00:22:34,720 --> 00:22:36,240 What's happening? 515 00:22:36,240 --> 00:22:37,880 I'm just having a moment. 516 00:22:37,880 --> 00:22:40,360 The cakes are sticking. So they're coming out like that. 517 00:22:41,720 --> 00:22:42,720 Ooh, yeah. 518 00:22:45,280 --> 00:22:46,840 I think you might get away with it, to be honest. 519 00:22:46,840 --> 00:22:48,080 Yeah, I think so too. 520 00:22:48,080 --> 00:22:50,160 I think if you just trim them up. Get them all out as best you can. 521 00:22:50,160 --> 00:22:51,160 Yep. 522 00:22:51,160 --> 00:22:52,960 And I think...I think one of those each is enough, 523 00:22:52,960 --> 00:22:54,480 especially when you've got syrup, anglaise. 524 00:22:54,480 --> 00:22:55,640 I think it's plenty. 525 00:22:55,640 --> 00:22:58,720 So I think you're very, very lucky, to be honest. 526 00:22:58,720 --> 00:23:00,400 The portions are a bit smaller. 527 00:23:00,400 --> 00:23:02,880 It's actually going to fit better into the container. 528 00:23:02,880 --> 00:23:05,480 I'll get it neat and tidy. 529 00:23:05,480 --> 00:23:07,040 TOMMY: Are you just cutting off the bottom part 530 00:23:07,040 --> 00:23:08,400 'cause it's not coming off properly? 531 00:23:08,400 --> 00:23:09,640 Yeah, 'cause they're stuck. 532 00:23:09,640 --> 00:23:12,480 So they're soaked in syrup, so that'll help it soak up anyway. 533 00:23:12,480 --> 00:23:15,160 Do you mind chucking a butt up here? Hang on. 534 00:23:15,160 --> 00:23:17,360 Really high and I'll just catch it. 535 00:23:17,360 --> 00:23:19,120 Yes! (LAUGHS) 536 00:23:19,120 --> 00:23:22,960 Hot dates want hot food. 30 minutes to go! 537 00:23:24,760 --> 00:23:27,680 MATT: How are those meatballs? They're looking pretty good. 538 00:23:27,680 --> 00:23:29,360 Do you want to start to cut the polenta? 539 00:23:29,360 --> 00:23:31,080 Just doing that. On it, Chef. 540 00:23:31,080 --> 00:23:33,160 Can you please give me a hand on getting the porks out? 541 00:23:33,160 --> 00:23:35,440 We need to get this reducing. Yeah, cool. 542 00:23:35,440 --> 00:23:38,800 So, 30 minutes to go. Time for the pressure cookers to come off. 543 00:23:38,800 --> 00:23:40,440 Just test the meat. 544 00:23:40,440 --> 00:23:41,600 It's got the jiggle. 545 00:23:41,600 --> 00:23:43,080 They've got a bit of a wobble. We're happy. 546 00:23:43,080 --> 00:23:45,120 So it means that they're cooking the way we want them to. 547 00:23:45,120 --> 00:23:47,040 She's pretty good. She's pretty soft. 548 00:23:47,040 --> 00:23:50,040 So all of the pork gets taken out of the braising liquid 549 00:23:50,040 --> 00:23:52,600 and the braising liquid gets put in a pan to reduce. 550 00:23:52,600 --> 00:23:55,120 That's going to be the body of our glaze and our jus. 551 00:23:55,120 --> 00:23:56,600 Just putting some liquid in here. 552 00:23:56,600 --> 00:23:58,680 Because the braising liquid's now been poured out 553 00:23:58,680 --> 00:24:01,520 and put in the saucepan to reduce, 554 00:24:01,520 --> 00:24:03,680 we have to grab some stock 555 00:24:03,680 --> 00:24:05,480 so the pork can sit in there and reabsorb some moisture 556 00:24:05,480 --> 00:24:06,960 so that it just doesn't go dry. 557 00:24:06,960 --> 00:24:08,560 Otherwise, it's going to ruin the whole thing. 558 00:24:13,840 --> 00:24:15,440 BILLIE: I think more whiskey. 559 00:24:16,280 --> 00:24:17,880 And more salt. 560 00:24:17,880 --> 00:24:19,560 More whiskey, more salt. Yep. 561 00:24:21,160 --> 00:24:22,640 Although I can taste the whiskey. 562 00:24:22,640 --> 00:24:23,640 You can? Mmm. 563 00:24:23,640 --> 00:24:25,160 I can't because I've been slamming it. 564 00:24:25,160 --> 00:24:27,280 I think more. More. Not drinking it, just tasting it. 565 00:24:28,840 --> 00:24:30,520 Aldo. Gents. 566 00:24:30,520 --> 00:24:32,160 How are you, mate? Good. 567 00:24:32,160 --> 00:24:34,240 Any updates? Everything you've seen. 568 00:24:34,240 --> 00:24:36,240 Everything looking great. Happy. 569 00:24:36,240 --> 00:24:37,640 No changes? No. 570 00:24:37,640 --> 00:24:38,640 OK. 571 00:24:38,640 --> 00:24:39,640 "No!" Sticking to the guns. 572 00:24:39,640 --> 00:24:42,440 The entrees, they're going good. Ali, she's cutting the polenta. 573 00:24:42,440 --> 00:24:45,800 And then we're finishing off the sauce on the side. 574 00:24:45,800 --> 00:24:47,720 That's the only thing that worries me, though. 575 00:24:47,720 --> 00:24:50,280 With your menu, it's, like, cheese and heavy, 576 00:24:50,280 --> 00:24:52,080 and then you go into rich beef cheeks. 577 00:24:52,080 --> 00:24:54,480 We're just throwing it out there, buddy. I know you're all over it. 578 00:24:54,480 --> 00:24:56,280 I know, "I no change a thing." 579 00:24:56,280 --> 00:24:57,840 I get it. Ciao. Ciao. 580 00:24:57,840 --> 00:25:00,280 Thank you. Ciao. Grazie. 581 00:25:00,280 --> 00:25:02,720 BILLIE: Do we need to do a different sauce? Is that what they're saying? 582 00:25:02,720 --> 00:25:05,680 They have said it's quite rich with the cheese. 583 00:25:05,680 --> 00:25:09,480 Well, they've been asking us, and in team challenge situations 584 00:25:09,480 --> 00:25:11,960 whenever we haven't listened to them, we've lost. 585 00:25:11,960 --> 00:25:14,080 I think alarm bells start going off for me 586 00:25:14,080 --> 00:25:17,520 when the judges keep visiting us and asking, 587 00:25:17,520 --> 00:25:21,040 "Have you changed the menu? Have you improved the menu?" 588 00:25:21,040 --> 00:25:23,480 So is there any other sauce that we can do 589 00:25:23,480 --> 00:25:25,120 that is going to travel well, A, 590 00:25:25,120 --> 00:25:27,280 and B, be less rich? 591 00:25:27,280 --> 00:25:30,920 Ali and I think we need to change the sauce for the entree. 592 00:25:30,920 --> 00:25:33,040 So, but what sauce do you want to do, then? 593 00:25:33,040 --> 00:25:34,600 You need something contrasting... Red sauce? 594 00:25:34,600 --> 00:25:37,240 ..like a salsa verde or a red sauce or something like that? 595 00:25:37,240 --> 00:25:41,760 But I think now that Ali and I are sort of pleading our case, 596 00:25:41,760 --> 00:25:43,760 he might be coming around a little bit. 597 00:25:44,760 --> 00:25:46,880 If you're going to do a red sauce, what we're going to do, 598 00:25:46,880 --> 00:25:49,080 it's anchovy and garlic. 599 00:25:49,080 --> 00:25:51,440 With team challenge, it's a team effort. 600 00:25:51,440 --> 00:25:54,800 So if they're not gonna be happy with that sauce, 601 00:25:54,800 --> 00:25:56,280 we need to change the sauce. 602 00:25:56,280 --> 00:25:58,880 Just cook that and that's it. Any parsley or anything? 603 00:25:58,880 --> 00:26:00,400 Just basil at the end. 604 00:26:00,400 --> 00:26:02,600 Want to make sure that everybody is on the same page 605 00:26:02,600 --> 00:26:04,760 and we must be all happy with what we're doing. 606 00:26:04,760 --> 00:26:06,480 How are you going with that? 607 00:26:06,480 --> 00:26:09,080 Just put in...just start to blitz those one. 608 00:26:09,080 --> 00:26:12,200 Hustle! 10 minutes till service. Let's go! 609 00:26:14,640 --> 00:26:15,720 JULIE: There she goes. 610 00:26:15,720 --> 00:26:18,280 How many bags do we need? We need 33 bags. The drivers are here, guys. 611 00:26:24,960 --> 00:26:27,480 I'm very conscious of the fact that the time is ticking down. 612 00:26:27,480 --> 00:26:30,120 Service is looming really, really close. 613 00:26:30,120 --> 00:26:32,320 So we just have to keep motoring. 614 00:26:33,760 --> 00:26:35,800 Jenn has moved on from the carrots 615 00:26:35,800 --> 00:26:37,600 and is working on the white bean puree. 616 00:26:39,080 --> 00:26:41,800 Matt is still finishing the meatballs. 617 00:26:41,800 --> 00:26:43,400 They look great. 618 00:26:43,400 --> 00:26:46,120 And Harry is multitasking, pulling the other elements together, 619 00:26:46,120 --> 00:26:49,240 working on the tomato sauce and the cauliflower fennel puree. 620 00:26:49,240 --> 00:26:50,480 Just to keep everyone in the loop, 621 00:26:50,480 --> 00:26:53,120 I need to still check the seasoning on the sauce, 622 00:26:53,120 --> 00:26:55,000 and the puree needs to be seasoned after. 623 00:26:55,000 --> 00:26:58,080 It is really stressful being captain in a situation like this, 624 00:26:58,080 --> 00:26:59,880 but I think we're travelling at a good pace. 625 00:26:59,880 --> 00:27:01,680 I'm very happy with how things are coming along 626 00:27:01,680 --> 00:27:04,360 and I think we're on track to finish at the 2.5-hour mark. 627 00:27:05,600 --> 00:27:07,360 TOMMY: Hey, champers! 628 00:27:07,360 --> 00:27:09,880 It's a romantic dinner, Tommy. You need the champers. 629 00:27:14,520 --> 00:27:16,200 DANIEL: Have you added any sugar to that yet? No. 630 00:27:16,200 --> 00:27:17,200 Not yet. Nothing. 631 00:27:17,200 --> 00:27:19,840 I want it thick, like...like a glaze, yeah. 632 00:27:19,840 --> 00:27:21,600 I taste the jus for the pork, 633 00:27:21,600 --> 00:27:24,720 and it just tastes like reduced braising liquid. 634 00:27:26,000 --> 00:27:27,760 That needs more sweetness, Mon. 635 00:27:27,760 --> 00:27:30,160 It's pork stock forward, 636 00:27:30,160 --> 00:27:32,520 like a gelatin mouthfeel, and it's not good. 637 00:27:32,520 --> 00:27:35,200 OK, need to get those done. Yeah. 638 00:27:35,200 --> 00:27:36,640 How big do we want it? 639 00:27:36,640 --> 00:27:38,720 So I go to check on the pork... 640 00:27:40,440 --> 00:27:41,680 What do you think? 641 00:27:41,680 --> 00:27:42,840 My gut sinks. 642 00:27:43,880 --> 00:27:47,080 The pork looks greyer and plainer-looking than we expected. 643 00:27:47,080 --> 00:27:49,360 Alright, don't worry, don't worry. It's OK. 644 00:27:50,520 --> 00:27:52,200 This is really bad. 645 00:27:52,200 --> 00:27:53,840 Um... You alright? 646 00:27:53,840 --> 00:27:55,800 Yep. Just feeling it a bit, mate. 647 00:28:07,480 --> 00:28:08,680 MONTANA: What do you think? 648 00:28:08,680 --> 00:28:10,440 I can tell straightaway looking at this pork 649 00:28:10,440 --> 00:28:12,760 that there's no flavour through the middle of it. 650 00:28:12,760 --> 00:28:15,080 We've put too much in the pressure cooker, 651 00:28:15,080 --> 00:28:17,880 and because of that, there's just no seasoning through it 652 00:28:17,880 --> 00:28:20,280 and it's just bland, tasteless meat. 653 00:28:20,280 --> 00:28:21,400 We can just shred it. 654 00:28:21,400 --> 00:28:22,760 I don't know if it's gonna shred, though. 655 00:28:22,760 --> 00:28:25,040 It will shred. But we can just use...we'll just use the good bits. 656 00:28:25,040 --> 00:28:26,440 Just pull all this apart. 657 00:28:27,440 --> 00:28:30,560 So we go for a shred on top of our slaw, essentially, 658 00:28:30,560 --> 00:28:32,360 with the glaze through it. Yeah. 659 00:28:32,360 --> 00:28:36,720 There's no way we can serve it the way we initially intended. 660 00:28:36,720 --> 00:28:40,080 So the only option now is just seasoning it a little bit, 661 00:28:40,080 --> 00:28:42,960 and going for a pulled pork sort of style. 662 00:28:42,960 --> 00:28:45,680 We need to get this reducing. Get it in one pot. 663 00:28:45,680 --> 00:28:47,680 No, no, because it'll take longer to reduce. 664 00:28:47,680 --> 00:28:49,600 Yeah, I know, but I don't want to balance them separately. 665 00:28:49,600 --> 00:28:53,080 The fact that we need to shred this pork, then reduce that liquid 666 00:28:53,080 --> 00:28:57,120 into some form of consistency to put on top, we're... (LAUGHS) 667 00:28:57,120 --> 00:28:58,880 ..we're so far behind right now. 668 00:28:58,880 --> 00:29:00,920 But it's just about motoring on. 669 00:29:00,920 --> 00:29:05,000 We have to still finish it and finish strong and not give up. 670 00:29:05,000 --> 00:29:06,840 OK, guys, we've got a couple of minutes. 671 00:29:08,120 --> 00:29:10,200 The Deliveroo drivers are waiting. 672 00:29:10,200 --> 00:29:12,560 Your food should be hot and ready. 673 00:29:12,560 --> 00:29:14,040 You've only got one minute to go. 674 00:29:14,040 --> 00:29:15,880 Come on, guys! Let's go! 675 00:29:15,880 --> 00:29:17,160 Let's move! 676 00:29:18,920 --> 00:29:20,800 ALDO: Thanks, Ali. Have you got anchovy in there? 677 00:29:20,800 --> 00:29:21,920 Yeah. 678 00:29:21,920 --> 00:29:23,840 You all good now? We in a good space? 679 00:29:23,840 --> 00:29:26,160 Now it's time that we start serving as well. 680 00:29:26,160 --> 00:29:28,200 So we are getting ready on everything. 681 00:29:28,200 --> 00:29:29,960 All the sweets will be done. 682 00:29:29,960 --> 00:29:32,240 And then we got to finish it off, the polenta chip, 683 00:29:32,240 --> 00:29:33,720 which they're getting already in the fryer. 684 00:29:33,720 --> 00:29:36,560 And I've got to glaze, now, these beef cheeks. 685 00:29:36,560 --> 00:29:39,360 Ali, you gonna help us to plate, OK? Yep. 686 00:29:40,360 --> 00:29:42,600 TOMMY: Oh! Very nice! 687 00:29:44,200 --> 00:29:45,520 Righto, pink team. Yes. 688 00:29:45,520 --> 00:29:47,920 Melanie, how are we travelling? We are travelling pretty well. 689 00:29:47,920 --> 00:29:49,760 I'm about to start glad-wrapping the coulis. 690 00:29:49,760 --> 00:29:52,440 What I'm worried about is you need to start now talking about 691 00:29:52,440 --> 00:29:54,760 how this is all going to play out for service, 692 00:29:54,760 --> 00:29:56,840 because you're approaching it and there's, like, 693 00:29:56,840 --> 00:29:58,840 I would say that's going to be one of your passes, 694 00:29:58,840 --> 00:30:00,480 that's going to be one of your passes, 695 00:30:00,480 --> 00:30:02,040 and there's stuff all over them. 696 00:30:02,040 --> 00:30:03,680 Yeah. You've got a lot done. 697 00:30:03,680 --> 00:30:05,280 Yeah. But it means nothing if you're not set. 698 00:30:05,280 --> 00:30:07,680 Our kitchen is a bombsite. 699 00:30:07,680 --> 00:30:09,360 There is stuff everywhere. 700 00:30:09,360 --> 00:30:12,560 We need to start preparing for a very unconventional service, 701 00:30:12,560 --> 00:30:15,520 and the pressure is really starting to mount. 702 00:30:15,520 --> 00:30:17,680 Are we going to get flatbreads on this side as well, Matt? 703 00:30:17,680 --> 00:30:21,120 I don't really want to do this, but here it is. 704 00:30:21,120 --> 00:30:22,120 10... 705 00:30:22,120 --> 00:30:25,680 JUDGES: Nine, eight, seven, six, 706 00:30:25,680 --> 00:30:30,600 five, four, three, two, one. 707 00:30:30,600 --> 00:30:33,640 That's it! Service has started! 708 00:30:33,640 --> 00:30:35,400 Whoo! 709 00:30:35,400 --> 00:30:37,960 TOMMY: Menu's great, guys. Amazing. 710 00:30:37,960 --> 00:30:39,880 Alright, there's one. 711 00:30:41,200 --> 00:30:43,560 Service starts and we are organised. 712 00:30:43,560 --> 00:30:45,240 Four. Four. 713 00:30:45,240 --> 00:30:47,960 Hey, there's my first four potatoes there, guys. 714 00:30:47,960 --> 00:30:49,880 I'm so pleased with how my team did today. 715 00:30:49,880 --> 00:30:52,800 In terms of the fondue sauce being made of potato 716 00:30:52,800 --> 00:30:54,960 as well as the potato being to dip in it, 717 00:30:54,960 --> 00:30:56,320 is actually really clever. 718 00:30:56,320 --> 00:30:59,320 It makes the fondue sauce lighter than it would be 719 00:30:59,320 --> 00:31:01,880 if it was just a bechamel cheese sauce. 720 00:31:01,880 --> 00:31:03,520 It smells good, Sar. 721 00:31:03,520 --> 00:31:07,120 The fish in Sarah's curry looks great. 722 00:31:07,120 --> 00:31:09,880 We try it. It has held beautifully. 723 00:31:09,880 --> 00:31:12,800 Great, once we've got dessert, we can go with our next four. This is great. 724 00:31:12,800 --> 00:31:14,600 I've got my cakes cooked. 725 00:31:14,600 --> 00:31:16,480 They're drenched in this beautiful syrup 726 00:31:16,480 --> 00:31:19,480 and I'm just calmly serving these meals 727 00:31:19,480 --> 00:31:21,440 to people who are going to enjoy them. 728 00:31:21,440 --> 00:31:22,680 I'm pretty happy. 729 00:31:23,720 --> 00:31:25,400 I've got to go. I've got to go. 730 00:31:25,400 --> 00:31:27,560 We're going, team! We're going with our first bags! 731 00:31:27,560 --> 00:31:28,560 Go, Jules! Go, Julie! 732 00:31:29,560 --> 00:31:32,440 MEL: The orange team is sending their first bags out. 733 00:31:32,440 --> 00:31:34,040 Hustle, hustle, hustle! 734 00:31:34,040 --> 00:31:37,880 I'm so happy to run out with the first four bags. 735 00:31:37,880 --> 00:31:41,680 The food is done, it's packaged, it's great. 736 00:31:41,680 --> 00:31:43,960 And there's my little Deliveroo driver 737 00:31:43,960 --> 00:31:46,440 ready to whisk it off to where it needs to be. 738 00:31:46,440 --> 00:31:47,840 Thank you. 739 00:31:47,840 --> 00:31:49,320 Safe travels. 740 00:31:52,720 --> 00:31:54,400 Behind, behind, behind. 741 00:31:54,400 --> 00:31:56,200 Keep an eye on the beef cheek! 742 00:31:56,200 --> 00:31:58,240 Orange and purple have got some of their bags out already, 743 00:31:58,240 --> 00:31:59,480 and that's terrifying. 744 00:31:59,480 --> 00:32:01,240 I need to chop flatbreads. 745 00:32:01,240 --> 00:32:03,720 How many have we got cooked, Matt? Four. 746 00:32:03,720 --> 00:32:05,400 Nearing eight. Four, is that all? 747 00:32:05,400 --> 00:32:06,520 Yeah, they take a little while. 748 00:32:06,520 --> 00:32:09,120 Alright, guys, we're going to need a half a flatbread per serve. 749 00:32:09,120 --> 00:32:11,240 Two of the bottom teams are going into elimination, 750 00:32:11,240 --> 00:32:12,640 and we don't want that to be us. 751 00:32:12,640 --> 00:32:14,680 Alright, are we going to do eight at a time, like I said? 752 00:32:14,680 --> 00:32:16,400 Four lots of eight. Yes, we are. 753 00:32:16,400 --> 00:32:18,400 Of course the two teams of the Favourites get their bags out. 754 00:32:18,400 --> 00:32:20,920 I'm not surprised, but it just makes you realise 755 00:32:20,920 --> 00:32:22,800 we need to work harder, faster. 756 00:32:22,800 --> 00:32:25,200 I've got the first eight bags. Let's go. Come on. 757 00:32:25,200 --> 00:32:26,840 You want eight ready or four? 758 00:32:28,040 --> 00:32:29,520 I'm feeling so good about service. 759 00:32:29,520 --> 00:32:31,960 SARAH: Alright, so we need one more. 760 00:32:31,960 --> 00:32:34,600 As far as I'm concerned, this is the dream team. 761 00:32:34,600 --> 00:32:36,360 I'm pretty happy. Good. 762 00:32:36,360 --> 00:32:38,280 It's coming. Good, good, good, good. 763 00:32:38,280 --> 00:32:41,280 Given my team and the experience that they have 764 00:32:41,280 --> 00:32:43,520 and the thought that we've put into it... 765 00:32:43,520 --> 00:32:45,880 Hello, Julie. It's Julie! Julie! 766 00:32:45,880 --> 00:32:47,560 ..we all pulled together. 767 00:32:47,560 --> 00:32:49,480 We all brought our best effort. 768 00:32:49,480 --> 00:32:53,040 And we are all hoping that that's enough. 769 00:32:53,040 --> 00:32:54,640 What have we got? 770 00:32:54,640 --> 00:32:57,680 So, you've got a potato fondue, 771 00:32:57,680 --> 00:32:59,440 you got a beautiful spiced fish curry 772 00:32:59,440 --> 00:33:01,760 and a ginger syrup cake. 773 00:33:01,760 --> 00:33:03,640 Happy with how everything turned out? 774 00:33:03,640 --> 00:33:07,000 Yeah, I really am. I think it's all really tasty. 775 00:33:07,000 --> 00:33:09,280 We are going to start our date night right now. 776 00:33:09,280 --> 00:33:10,440 So thank you very much, Julie. 777 00:33:10,440 --> 00:33:11,800 JOCK: Thanks, Julie. No worries. Enjoy. 778 00:33:13,000 --> 00:33:15,560 Well, I think as far as presentation goes, it looks pretty good. 779 00:33:15,560 --> 00:33:18,600 Lots of nice vibrant colours and textures. 780 00:33:18,600 --> 00:33:20,360 Shall we? 781 00:33:48,200 --> 00:33:50,560 I reckon they've really nailed this. 782 00:33:52,720 --> 00:33:55,920 The fondue, I mean, it doesn't get more retro than that. 783 00:33:55,920 --> 00:33:58,240 And I think that Michael did a good job. 784 00:33:58,240 --> 00:34:01,720 The sauce itself was...was really sort of rich in texture 785 00:34:01,720 --> 00:34:03,640 and smooth and flowing. 786 00:34:03,640 --> 00:34:06,000 And it has a lovely gloss to it as well. 787 00:34:06,000 --> 00:34:07,840 Michael's probably got to be commended on that. 788 00:34:07,840 --> 00:34:11,160 It's something that's probably outside the box in terms of concept, 789 00:34:11,160 --> 00:34:13,840 and I think he's done a good job to bring it all together 790 00:34:13,840 --> 00:34:16,560 and it be that creative, fun sort of stuff that you want on a date night. 791 00:34:16,560 --> 00:34:20,040 The curry - absolute cracker. 792 00:34:20,040 --> 00:34:21,960 I think Sarah's got to be commended. 793 00:34:21,960 --> 00:34:24,000 It is silky. It is smooth. 794 00:34:24,000 --> 00:34:26,400 It is luxury when it hits your palate. 795 00:34:26,400 --> 00:34:30,680 My piece of fish was beautifully cooked, very, very glossy, just set, 796 00:34:30,680 --> 00:34:32,800 nice tender flakes of the fish. 797 00:34:32,800 --> 00:34:35,160 Overall, I'm super impressed by the menu, 798 00:34:35,160 --> 00:34:38,240 but I'm also super impressed by how they worked as a team, 799 00:34:38,240 --> 00:34:40,280 how they got ready for service, 800 00:34:40,280 --> 00:34:43,160 and how service, like, actually played out for them. 801 00:34:43,160 --> 00:34:45,640 Very smart, very well executed. 802 00:34:45,640 --> 00:34:47,560 Beep, beep! Let's do it. 803 00:34:48,560 --> 00:34:50,720 ALDO: Go, go, go, go, people. 804 00:34:50,720 --> 00:34:53,360 My idea is to just get four bags at a time, 805 00:34:53,360 --> 00:34:57,160 because if we're keeping the number of bags going out very steady, 806 00:34:57,160 --> 00:34:59,360 it's going to set up to succeed ourselves, 807 00:34:59,360 --> 00:35:01,760 so we can keep an eye on everything. 808 00:35:01,760 --> 00:35:03,560 Get me one more and then that'll be it. 809 00:35:03,560 --> 00:35:04,920 Done. Yeah. 810 00:35:07,440 --> 00:35:09,320 Oh, um... 811 00:35:09,320 --> 00:35:10,360 Jesus. 812 00:35:13,200 --> 00:35:16,000 One of my worst nightmare is just came to light. 813 00:35:16,000 --> 00:35:18,160 Billie, I'm concerned about the puree. 814 00:35:18,160 --> 00:35:19,800 Not enough? No. 815 00:35:19,800 --> 00:35:21,560 We don't have enough cauliflower purees. 816 00:35:21,560 --> 00:35:23,520 What do you think? 817 00:35:23,520 --> 00:35:26,320 Oh, what you've done to yourself? Seriously? 818 00:35:26,320 --> 00:35:28,440 That's it. That much? 819 00:35:28,440 --> 00:35:29,680 I don't think it's going to be enough. 820 00:35:32,200 --> 00:35:33,360 Um... 821 00:35:50,560 --> 00:35:52,920 ALI: I've got four. I've got four. BILLIE: So we're doing four, right? 822 00:35:52,920 --> 00:35:55,520 ALDO: Yep. Have we got more? 823 00:35:55,520 --> 00:35:57,920 We need somebody just doing these. Yeah, I know but I'm also wrapping. 824 00:35:57,920 --> 00:36:00,080 I reckon we need to be generous with it 825 00:36:00,080 --> 00:36:03,720 'cause they're already questioning us on the romanticism of it. 826 00:36:05,080 --> 00:36:07,880 So...about halfway through service, 827 00:36:07,880 --> 00:36:10,360 it looks like we don't have enough cauliflower puree 828 00:36:10,360 --> 00:36:12,960 for the rest of the dishes we have to send out. 829 00:36:12,960 --> 00:36:16,480 We're gonna have to do something here to bulk it up 830 00:36:16,480 --> 00:36:19,440 otherwise, we'll just be sending out beef cheek. 831 00:36:19,440 --> 00:36:23,240 I think if we got cans of white beans, blitzed them into that, 832 00:36:23,240 --> 00:36:25,320 get the nice flavour, just bulk it up. Yep. 833 00:36:25,320 --> 00:36:27,400 I suggest cannellini beans. 834 00:36:27,400 --> 00:36:31,200 They're nice as a puree, so mixing them both together, 835 00:36:31,200 --> 00:36:34,080 we should hopefully get a nice-tasting puree. 836 00:36:34,080 --> 00:36:37,240 I just need one now and that's it. One now? One now? Take one now. 837 00:36:37,240 --> 00:36:38,520 Needs more salt. 838 00:36:41,080 --> 00:36:43,480 JENN: So that's 16. That's two... Yep. 839 00:36:44,840 --> 00:36:46,640 I'm really happy with our team. 840 00:36:46,640 --> 00:36:48,520 Killing it, guys! Good job! 841 00:36:48,520 --> 00:36:52,200 I think everything tastes great, but the brownie and raspberry dessert, 842 00:36:52,200 --> 00:36:54,360 they're looking a bit flat. 843 00:36:54,360 --> 00:36:56,680 But I hope they taste good. 844 00:37:00,840 --> 00:37:02,880 Hi, guys. Hello. 845 00:37:10,960 --> 00:37:12,360 OK. 846 00:37:13,760 --> 00:37:16,160 OK, Melanie, please take us through your menu. 847 00:37:17,720 --> 00:37:21,040 So, to start tonight, we have roasted spiced carrots 848 00:37:21,040 --> 00:37:23,480 with a white bean dip and flatbread. 849 00:37:23,480 --> 00:37:26,480 Then our main is a pork and fennel meatball 850 00:37:26,480 --> 00:37:28,800 with a cauliflower and fennel puree. 851 00:37:28,800 --> 00:37:30,880 And then our dessert, we have a chocolate brownie 852 00:37:30,880 --> 00:37:32,640 with a raspberry and champagne coulis. 853 00:37:32,640 --> 00:37:34,440 Thank you very much. Thanks, guys. 854 00:37:49,720 --> 00:37:51,480 Look, date night, 855 00:37:51,480 --> 00:37:54,080 if I'm being served carrots and dip, 856 00:37:54,080 --> 00:37:56,000 I'm probably not calling them back. 857 00:37:56,000 --> 00:37:57,280 If I'm honest. 858 00:37:57,280 --> 00:37:59,400 It's not a sexy dish to me at all. 859 00:38:00,840 --> 00:38:03,720 And then, with the flatbread, it's not a crispbread 860 00:38:03,720 --> 00:38:07,920 and it's not a fluffy cloud-like dippy-type thing either. JOCK: No. 861 00:38:07,920 --> 00:38:09,360 It's somewhere in between 862 00:38:09,360 --> 00:38:11,360 and because it is neither here nor there, 863 00:38:11,360 --> 00:38:13,960 I feel neither here nor there about it. 864 00:38:13,960 --> 00:38:15,440 I like the spice on the carrots. 865 00:38:15,440 --> 00:38:18,280 There's a nice sort of heat going on in the spice. 866 00:38:18,280 --> 00:38:21,680 They're beautifully cooked, there's still a bit of a crunch to them. 867 00:38:21,680 --> 00:38:24,800 The white bean dip on the side, I also quite enjoyed. 868 00:38:27,120 --> 00:38:30,240 The meatball itself was really lovely. 869 00:38:30,240 --> 00:38:33,000 You know, it had a lovely, chunky texture to it. 870 00:38:33,000 --> 00:38:35,840 I thought the puree was really smooth and nicely done as well 871 00:38:35,840 --> 00:38:40,520 and the tomato sauce did have some lightness as well as the richness. 872 00:38:41,600 --> 00:38:44,080 But this brownie is highly problematic 873 00:38:44,080 --> 00:38:45,680 for a lot of different reasons. 874 00:38:45,680 --> 00:38:47,680 It's just not a pleasure to eat. 875 00:38:47,680 --> 00:38:50,720 I don't know if this is a coeliac-friendly brownie. 876 00:38:50,720 --> 00:38:53,600 It still held together but it tastes split. 877 00:38:53,600 --> 00:38:55,720 That could very well put them in trouble today. 878 00:38:58,840 --> 00:39:00,560 Awesome, guys. Let's go! 879 00:39:00,560 --> 00:39:02,000 Finish this off. (CHUCKLES) 880 00:39:02,000 --> 00:39:05,000 We've only got five bags left and everything's going on. 881 00:39:05,000 --> 00:39:08,280 I'm like an octopus - I've got arms going flat out everywhere. 882 00:39:08,280 --> 00:39:10,280 So many changes to today's menu, 883 00:39:10,280 --> 00:39:12,160 tyres are definitely a little deflated 884 00:39:12,160 --> 00:39:14,200 but it's just about motoring on, 885 00:39:14,200 --> 00:39:17,320 getting the last of it out and just...just finishing strong. 886 00:39:17,320 --> 00:39:19,600 Done. Well done, guys. 887 00:39:19,600 --> 00:39:20,800 Good work. Good work. 888 00:39:20,800 --> 00:39:22,360 That was mammoth. Oh, my god. 889 00:39:22,360 --> 00:39:23,680 (CHUCKLES) 890 00:39:25,760 --> 00:39:27,600 ANDY: Here he comes. 891 00:39:27,600 --> 00:39:29,800 Daniel! G'day, guys. How are you, mate? 892 00:39:38,760 --> 00:39:42,920 Daniel, do you wanna run us through what we've got first? 893 00:39:42,920 --> 00:39:46,200 For entrees, we have charred broccolini in a romesco sauce. 894 00:39:46,200 --> 00:39:50,280 For mains, we have pulled pork with some charred cabbage slaw 895 00:39:50,280 --> 00:39:51,920 and some pickled daikon radish. 896 00:39:51,920 --> 00:39:54,200 And for dessert, we have a sticky date pudding 897 00:39:54,200 --> 00:39:56,080 with an orange Anglaise sauce. 898 00:39:57,280 --> 00:39:59,080 Cheers, thank you. Thanks, Daniel. 899 00:40:15,520 --> 00:40:18,160 On a whole, pretty disappointing, I gotta say. 900 00:40:18,160 --> 00:40:19,720 There's a lot of things that went wrong 901 00:40:19,720 --> 00:40:21,320 throughout that 2.5-hour prep time 902 00:40:21,320 --> 00:40:23,560 and it very much shows here. 903 00:40:23,560 --> 00:40:26,360 I think the biggest one for me is the pork. 904 00:40:26,360 --> 00:40:30,720 They've decided to braise pork belly whole, skin on, 905 00:40:30,720 --> 00:40:32,360 in some sort of liquid. 906 00:40:32,360 --> 00:40:34,320 Take it out and let it sit there 907 00:40:34,320 --> 00:40:38,000 while they reduce the sauce into some sort of glaze. 908 00:40:38,000 --> 00:40:39,640 I think this is where their inexperience 909 00:40:39,640 --> 00:40:41,480 has really just shown here. 910 00:40:41,480 --> 00:40:44,960 MEL: In the haste of tearing up that pork belly, um, 911 00:40:44,960 --> 00:40:46,640 it hasn't even been trimmed properly 912 00:40:46,640 --> 00:40:48,480 so you can see bits of sinew and skin, 913 00:40:48,480 --> 00:40:51,360 which are not pleasurable at all to eat. 914 00:40:51,360 --> 00:40:53,400 There's no discernible flavour. 915 00:40:53,400 --> 00:40:55,840 They just haven't been able to get the wheels back on, 916 00:40:55,840 --> 00:40:59,720 not just their dish, but the entree and, somewhat, the dessert as well. 917 00:40:59,720 --> 00:41:04,000 The texture was fine of the cake itself, it's quite light and fluffy. 918 00:41:04,000 --> 00:41:06,920 And then the entree, a nice little bit of char in there 919 00:41:06,920 --> 00:41:08,640 and a nice flavour of broccolini 920 00:41:08,640 --> 00:41:11,320 but not enough broccolini to really taste it. 921 00:41:11,320 --> 00:41:12,520 Nup. 922 00:41:12,520 --> 00:41:14,680 I credit Daniel for taking the responsibility 923 00:41:14,680 --> 00:41:18,760 but he needed to step up earlier and really pull the guys together, 924 00:41:18,760 --> 00:41:21,840 make solid decisions and then move forward. 925 00:41:21,840 --> 00:41:23,960 You know, I think he learned something today. 926 00:41:23,960 --> 00:41:26,680 He learnt what it takes to be a leader 927 00:41:26,680 --> 00:41:28,520 and he's got a way to go to get there. 928 00:41:28,520 --> 00:41:30,160 And that's OK. Do you know what I mean? 929 00:41:30,160 --> 00:41:31,800 But what we're seeing here 930 00:41:31,800 --> 00:41:34,720 is a guaranteed place down the bottom today. 931 00:41:34,720 --> 00:41:36,880 There is no question in that. 932 00:41:36,880 --> 00:41:39,480 The question for us is who's gonna join them? 933 00:41:42,640 --> 00:41:44,040 DANIEL: Thanks, guys. 934 00:41:48,400 --> 00:41:50,000 BILLIE: How you going? Enough? 935 00:41:50,000 --> 00:41:51,160 It's plenty. 936 00:41:51,160 --> 00:41:53,120 We got the new puree on the run 937 00:41:53,120 --> 00:41:56,920 and I'm very impressed with the way we come up with a backup plan. 938 00:41:56,920 --> 00:41:59,640 Just gotta pray that it's gonna be just enough 939 00:41:59,640 --> 00:42:01,240 until the last variables. 940 00:42:01,240 --> 00:42:03,520 Can you run, those full, when they're ready? 941 00:42:03,520 --> 00:42:04,600 Yep. 942 00:42:04,600 --> 00:42:06,800 I'm very happy with the dishes. 943 00:42:06,800 --> 00:42:10,280 The only thing I'm concerned of is the puree for the main. 944 00:42:11,560 --> 00:42:13,680 Hi. 945 00:42:13,680 --> 00:42:16,480 ANDY: Here he is. Look at this delivery boy. Express delivery. 946 00:42:16,480 --> 00:42:18,800 I'm thinking that we're gonna be in the bottom. 947 00:42:18,800 --> 00:42:20,320 Hello. Hello. 948 00:42:20,320 --> 00:42:25,680 Because...the cauliflower puree and also the bean puree, 949 00:42:25,680 --> 00:42:29,440 it wasn't the right way to finish the beef cheek 950 00:42:29,440 --> 00:42:32,920 but it was just something to finish that dish. 951 00:42:34,600 --> 00:42:38,680 We really do hope that it's gonna be enough to push us through 952 00:42:38,680 --> 00:42:40,840 and to not find ourself in the bottom. 953 00:42:52,520 --> 00:42:57,680 So, we've got polenta chips with beautiful salsa la pizzaiola. 954 00:42:57,680 --> 00:43:02,600 Then we got beef cheek with cauliflower and bean puree. 955 00:43:02,600 --> 00:43:06,200 To finish it off, a beautiful whiskey sticky date 956 00:43:06,200 --> 00:43:08,040 with a cardamon custard. 957 00:43:08,040 --> 00:43:09,280 Enjoy. Thanks, mate. 958 00:43:09,280 --> 00:43:10,600 Thank you. MEL: Thank you. 959 00:43:25,080 --> 00:43:26,520 Purple team. 960 00:43:26,520 --> 00:43:29,720 Overall, I thought this was gonna be so, so heavy 961 00:43:29,720 --> 00:43:31,880 and it was, to a point. 962 00:43:33,320 --> 00:43:34,880 The polenta chips to start - 963 00:43:34,880 --> 00:43:38,360 I wasn't rushing back for a second bite, do you know what I mean? 964 00:43:38,360 --> 00:43:40,920 The pizzaiola sauce, it was fine. 965 00:43:40,920 --> 00:43:43,520 It tasted a bit rushed. 966 00:43:43,520 --> 00:43:47,440 Main course, um, beautifully trim... 967 00:43:47,440 --> 00:43:49,040 Andy. Sorry, what? 968 00:43:49,040 --> 00:43:51,080 Amazing. Beautifully trimmed. Ah! 969 00:43:51,080 --> 00:43:52,880 It was cooked so beautifully. 970 00:43:52,880 --> 00:43:56,080 It just melted, which I thought was fantastic. 971 00:43:57,560 --> 00:44:00,240 I think there was a bit of argy bargy around the cauliflower 972 00:44:00,240 --> 00:44:02,800 and did they have enough and what they've ended up with 973 00:44:02,800 --> 00:44:07,520 is a pretty saggy, heavy, white bean puree, which was underwhelming. 974 00:44:07,520 --> 00:44:12,600 The puree on the bottom didn't taste like cauliflower. 975 00:44:12,600 --> 00:44:16,440 It tasted just like a cannellini bean puree. 976 00:44:16,440 --> 00:44:19,920 I think, you know, if they go into the bottom two, 977 00:44:19,920 --> 00:44:21,480 that could have something to do with it. 978 00:44:23,840 --> 00:44:25,240 Moving on to the dessert. 979 00:44:26,920 --> 00:44:29,200 I think the dessert was probably the strongest 980 00:44:29,200 --> 00:44:33,200 in terms of achieving that date night delivery brief 981 00:44:33,200 --> 00:44:34,760 that we set for them. 982 00:44:35,920 --> 00:44:38,640 Not only was it a very generous portion of it 983 00:44:38,640 --> 00:44:41,960 but having had the time for the cake to sit in that syrup 984 00:44:41,960 --> 00:44:43,800 while it's been delivered out there, 985 00:44:43,800 --> 00:44:45,680 it was a really good use of its time 986 00:44:45,680 --> 00:44:47,880 because it was really rich and decadent, 987 00:44:47,880 --> 00:44:49,760 perfectly soaked in that syrup. 988 00:44:51,320 --> 00:44:53,240 Classic Billie. Classic Billie. 989 00:44:53,240 --> 00:44:57,440 She's really showing that she is such a solid, dependable cook 990 00:44:57,440 --> 00:45:00,080 and it looks like it might save the team today. 991 00:45:12,560 --> 00:45:17,000 We'll start with the team whose food was the ideal backdrop to a hot date. 992 00:45:18,680 --> 00:45:21,960 One team brought us a menu that was delicious, 993 00:45:21,960 --> 00:45:24,640 well cooked and well executed. 994 00:45:24,640 --> 00:45:27,040 One date night diner, Kel from Kensington, 995 00:45:27,040 --> 00:45:32,200 described it as, "All really solid dishes, each unique and tasty." 996 00:45:33,320 --> 00:45:34,840 We couldn't agree more. 997 00:45:36,600 --> 00:45:39,520 So we wanna say, "Well done, you're safe," 998 00:45:39,520 --> 00:45:40,720 to the orange team. 999 00:45:40,720 --> 00:45:42,520 Yes! Yes! (ALL CHEER) 1000 00:45:43,840 --> 00:45:45,120 Well done, guys. 1001 00:45:45,120 --> 00:45:47,080 Ohhhhh, my God. 1002 00:45:51,880 --> 00:45:53,440 Happy with that one, Julie, or what? 1003 00:45:54,600 --> 00:45:55,760 Yes. 1004 00:45:58,880 --> 00:46:01,240 Now, for some not-so-good news. 1005 00:46:02,440 --> 00:46:05,320 One team, the leadership was lacking 1006 00:46:05,320 --> 00:46:09,280 and your menu, it was poorly designed and executed. 1007 00:46:12,280 --> 00:46:14,800 And that's why the teal team, 1008 00:46:14,800 --> 00:46:16,840 sorry, but you're in tomorrow's elimination. 1009 00:46:16,840 --> 00:46:18,640 Knew it. No worries. Cheers. 1010 00:46:20,920 --> 00:46:23,520 JOCK: So, pink team, purple team... 1011 00:46:25,360 --> 00:46:26,880 ..one of you is safe 1012 00:46:26,880 --> 00:46:30,360 and one of you is gonna join the teal team in elimination. 1013 00:46:31,880 --> 00:46:35,920 One team brought us the best dessert of the day. 1014 00:46:35,920 --> 00:46:39,680 The team that is safe from tomorrow's elimination is... 1015 00:46:42,720 --> 00:46:44,280 ..the purple team. 1016 00:46:44,280 --> 00:46:47,000 (ALL CHEER) ALDO: Yes! Yes! Yes! 1017 00:46:54,400 --> 00:46:56,120 I'm sorry, pink, 1018 00:46:56,120 --> 00:46:59,760 but you will be in tomorrow's elimination alongside teal. 1019 00:47:02,280 --> 00:47:04,960 MEL: You need to go home and shake off this service. 1020 00:47:04,960 --> 00:47:06,920 Come back clear-headed and focused 1021 00:47:06,920 --> 00:47:09,400 for whatever tomorrow's elimination holds for you. 1022 00:47:12,320 --> 00:47:14,200 See ya. See you, guys. 1023 00:47:14,200 --> 00:47:16,080 Thanks, guys. 1024 00:47:16,080 --> 00:47:17,960 (MOUTHS) Well done today. 1025 00:47:17,960 --> 00:47:19,560 Unlucky, hey? 1026 00:47:19,560 --> 00:47:20,960 Shame. 1027 00:47:25,800 --> 00:47:29,200 ANNOUNCER: Tomorrow night on MasterChef Australia... 1028 00:47:29,200 --> 00:47:30,640 MEL: You can never predict 1029 00:47:30,640 --> 00:47:32,480 what's around the corner in this competition. 1030 00:47:32,480 --> 00:47:34,360 ..times are changing... 1031 00:47:34,360 --> 00:47:35,840 MELANIE: Today's supposed to be 1032 00:47:35,840 --> 00:47:37,520 a immunity challenge 1033 00:47:37,520 --> 00:47:39,960 and instead, we all have black aprons on. 1034 00:47:41,400 --> 00:47:44,960 ..and time is ticking. 1035 00:47:44,960 --> 00:47:46,440 (CLOCK TICKS OMINOUSLY) 1036 00:47:46,440 --> 00:47:48,920 Captions by Red Bee Media