1 00:00:00,000 --> 00:00:00,160 2 00:00:00,160 --> 00:00:00,320 3 00:00:00,160 --> 00:00:00,320 4 00:00:00,160 --> 00:00:00,280 5 00:00:00,280 --> 00:00:00,440 6 00:00:01,080 --> 00:00:05,920 ANNOUNCER: Previously on MasterChef Australia... 7 00:00:05,920 --> 00:00:10,760 ..the man behind Messina brought an exceptional pressure test. 8 00:00:10,760 --> 00:00:11,800 Wow. 9 00:00:11,800 --> 00:00:13,040 Oh, stop. 10 00:00:13,040 --> 00:00:15,040 This is one of the hardest things that I've ever made. 11 00:00:15,040 --> 00:00:17,840 The kitchen was a hive of activity. 12 00:00:17,840 --> 00:00:20,480 MICHAEL: I couldn't have dreamt this dessert up in my wildest dreams. 13 00:00:20,480 --> 00:00:24,360 They were challenged in ways they had never been before. 14 00:00:24,360 --> 00:00:26,920 MONTANA: This blown sugar has just completely thrown me. 15 00:00:26,920 --> 00:00:28,720 (CRUNCH) DANIEL: NO! 16 00:00:28,720 --> 00:00:34,960 But it was Matt whose MasterChef dream came to an end. 17 00:00:34,960 --> 00:00:38,920 Tonight, they're in the midst of a masterpiece. 18 00:00:38,920 --> 00:00:40,280 SARAH: It's just so magical. 19 00:00:40,280 --> 00:00:44,000 But can they create their own work of art? 20 00:00:44,880 --> 00:00:46,880 21 00:00:46,880 --> 00:00:48,640 22 00:00:48,640 --> 00:00:50,400 23 00:00:50,400 --> 00:00:52,240 24 00:00:52,240 --> 00:00:54,080 25 00:00:54,080 --> 00:00:55,920 26 00:00:55,920 --> 00:00:57,680 27 00:00:57,680 --> 00:00:59,600 28 00:00:59,600 --> 00:01:01,400 29 00:01:01,400 --> 00:01:03,160 30 00:01:03,160 --> 00:01:04,960 31 00:01:04,960 --> 00:01:06,840 32 00:01:06,840 --> 00:01:08,640 33 00:01:08,640 --> 00:01:10,480 34 00:01:10,480 --> 00:01:12,240 35 00:01:12,240 --> 00:01:14,560 36 00:01:14,560 --> 00:01:17,960 37 00:01:17,960 --> 00:01:21,400 38 00:01:21,400 --> 00:01:23,200 39 00:01:23,200 --> 00:01:25,040 40 00:01:25,040 --> 00:01:26,840 41 00:01:26,840 --> 00:01:29,120 42 00:01:40,080 --> 00:01:42,400 (LAUGHTER, CHATTER) 43 00:01:42,400 --> 00:01:44,360 Pretty good day! 44 00:01:44,360 --> 00:01:46,320 BILLIE: Gee, they're setting the pace, aren't they? 45 00:01:46,320 --> 00:01:47,960 Another team challenge today, 46 00:01:47,960 --> 00:01:49,560 and we're heading towards 47 00:01:49,560 --> 00:01:51,720 the Melbourne Convention and Exhibition Centre, 48 00:01:51,720 --> 00:01:53,480 which is...interesting. 49 00:01:53,480 --> 00:01:55,960 ALDO: Don't run, Julie! JULIE: There's always running. 50 00:01:55,960 --> 00:01:59,200 Very scary, 'cause you can fit a lot of people in this kind of space. 51 00:01:59,200 --> 00:02:01,600 SARAH: Oh, my God. This is gonna to be a big one. 52 00:02:01,600 --> 00:02:04,680 This is good! This is gonna be fun! 53 00:02:04,680 --> 00:02:06,960 So, if we're cooking for, like, thousands today... 54 00:02:07,960 --> 00:02:10,160 ..I think we need a few more team members. 55 00:02:12,480 --> 00:02:16,960 (ALL EXCLAIM) BILLIE: What the hell...is this? 56 00:02:16,960 --> 00:02:18,640 Oh, my God! 57 00:02:18,640 --> 00:02:21,640 MINDY: Do you feel, like, goose bumps? (LAUGHS) 58 00:02:21,640 --> 00:02:24,840 Walking into this space is just... 59 00:02:24,840 --> 00:02:28,040 I just have no words for it. I'm just awestruck. 60 00:02:28,040 --> 00:02:30,640 Wow. It's so pretty. 61 00:02:30,640 --> 00:02:33,880 Looking around at all the walls, and the floor and the ceiling. 62 00:02:33,880 --> 00:02:35,520 MICHAEL: A little rabbit popped out here before. 63 00:02:35,520 --> 00:02:36,680 Oh, really? 64 00:02:36,680 --> 00:02:37,960 DANIEL: The clouds are cool. 65 00:02:37,960 --> 00:02:40,920 There's moving parts to what we're looking at as well. 66 00:02:40,920 --> 00:02:43,040 It's just... It's astonishing. 67 00:02:44,240 --> 00:02:45,560 (ALL EXCLAIM) 68 00:02:45,560 --> 00:02:49,120 JOCK: Take it in, guys. We are blown away as well. 69 00:02:49,120 --> 00:02:50,520 How good is this! 70 00:02:50,520 --> 00:02:51,720 It's amazing. Stunning. 71 00:02:51,720 --> 00:02:55,640 You're literally inside the middle of a painting. 72 00:02:56,840 --> 00:02:59,600 Welcome to the Lume, Melbourne, 73 00:02:59,600 --> 00:03:02,880 Australia's first digital art gallery, 74 00:03:02,880 --> 00:03:06,320 located at the Melbourne Convention and Exhibition Centre. 75 00:03:09,920 --> 00:03:11,920 Sarah, what do you think? 76 00:03:11,920 --> 00:03:13,080 It's incredible. 77 00:03:13,080 --> 00:03:15,800 And I think having this kind of inspiration 78 00:03:15,800 --> 00:03:18,360 is so good for us when it comes to food, 79 00:03:18,360 --> 00:03:21,240 because it's going to allow us to be really creative, 80 00:03:21,240 --> 00:03:22,840 and it's just so magical. 81 00:03:22,840 --> 00:03:24,680 That's exactly what I wanted to hear, 82 00:03:24,680 --> 00:03:27,080 that you look at something differently. 83 00:03:27,080 --> 00:03:30,240 And with food, that's half the thing, right? 84 00:03:32,360 --> 00:03:34,960 Now, of course, Tommy, you won the mystery box. 85 00:03:34,960 --> 00:03:37,880 And that means you won a spot in tomorrow's immunity challenge, 86 00:03:37,880 --> 00:03:40,720 and you won't be cooking today, so you can stand over there. 87 00:03:40,720 --> 00:03:42,880 Peace out, guys. BILLIE: Well done, Tommy. 88 00:03:42,880 --> 00:03:44,640 ALDO: Thanks, Tommy. JULIE: See ya! 89 00:03:44,640 --> 00:03:46,080 So lucky. I know. 90 00:03:47,360 --> 00:03:51,120 For everyone else, let's divide you into teams. 91 00:03:52,640 --> 00:03:55,080 No looking - please take an apron out of the bag 92 00:03:55,080 --> 00:03:58,680 and organise yourselves into your team colours. 93 00:03:58,680 --> 00:03:59,760 Ha-ha! 94 00:03:59,760 --> 00:04:01,720 I'll make sure that you're not looking. 95 00:04:01,720 --> 00:04:03,080 Wheeey! 96 00:04:04,280 --> 00:04:05,560 (JULIE LAUGHS) 97 00:04:05,560 --> 00:04:07,200 I can't even see the sack! 98 00:04:08,600 --> 00:04:10,400 MEL: OK, so, on the green team, we have 99 00:04:10,400 --> 00:04:14,480 Michael, Keyma, Alvin, Montana, Harry and Mindy. 100 00:04:15,480 --> 00:04:16,720 And on the yellow team, 101 00:04:16,720 --> 00:04:20,760 it's Aldo, Steph, Billie, Julie, Daniel and Sarah. 102 00:04:20,760 --> 00:04:22,120 Hell, yeah. 103 00:04:22,120 --> 00:04:26,160 Now, it wouldn't be a team challenge without a captain to lead the way. 104 00:04:26,160 --> 00:04:28,160 Each team needs to have one. 105 00:04:28,160 --> 00:04:31,160 ALDO: We already decided, I think. We already decided! 106 00:04:33,080 --> 00:04:34,720 ALVIN: I'll be captain. MINDY: Good on ya, girl. 107 00:04:34,720 --> 00:04:37,120 You know it. You rock it. Yes! 108 00:04:37,120 --> 00:04:38,400 OK? 109 00:04:38,400 --> 00:04:41,840 So, captain of the green team today is Alvin 110 00:04:41,840 --> 00:04:43,680 and captain of the yellow team, Steph. 111 00:04:43,680 --> 00:04:44,760 Yep. 112 00:04:44,760 --> 00:04:46,960 I have never been team captain 113 00:04:46,960 --> 00:04:51,000 but, in my role for the Reserve Bank of Australia, I was a team leader, 114 00:04:51,000 --> 00:04:55,000 so I am confident that I can lead the team today. 115 00:04:55,000 --> 00:04:56,600 For today's challenge, 116 00:04:56,600 --> 00:05:00,480 you'll need to take inspiration from where you are standing right now. 117 00:05:03,480 --> 00:05:05,600 To be more specific... 118 00:05:05,600 --> 00:05:06,600 ..from this. 119 00:05:06,600 --> 00:05:08,240 ALVIN: Oh! (CHUCKLES) 120 00:05:09,240 --> 00:05:12,280 HARRY: It really doesn't get old. No. 121 00:05:13,920 --> 00:05:15,560 What you're looking at 122 00:05:15,560 --> 00:05:17,960 is a beautiful piece of impressionist artwork 123 00:05:17,960 --> 00:05:21,480 by the Dutch master Vincent Van Gogh, 124 00:05:21,480 --> 00:05:25,040 one of the greatest artists of all time. 125 00:05:26,520 --> 00:05:29,960 We want you to create a three-course menu 126 00:05:29,960 --> 00:05:32,160 inspired by the world around you. 127 00:05:34,080 --> 00:05:38,640 We want your dishes to take us into the heart of the forest. 128 00:05:38,640 --> 00:05:42,240 The Lume is a multisensory, immersive experience, 129 00:05:42,240 --> 00:05:46,480 and we want to have that same experience when we taste your food. 130 00:05:46,480 --> 00:05:49,480 You aren't just cooks today, you're artists. 131 00:05:49,480 --> 00:05:52,360 So make us a masterpiece. 132 00:05:55,320 --> 00:05:57,360 So, artists... 133 00:05:58,680 --> 00:06:01,080 ..you've got two and a half hours to prepare. 134 00:06:01,080 --> 00:06:05,280 Your teams will be serving 30 diners each, plus us. 135 00:06:05,280 --> 00:06:09,720 The pantry's stocked with all kinds of natural ingredients. 136 00:06:09,720 --> 00:06:12,880 And the winning team will join Tommy in the immunity cook tomorrow. 137 00:06:14,320 --> 00:06:16,000 Get inspired, guys... 138 00:06:17,600 --> 00:06:19,280 ..'cause you time starts now. 139 00:06:23,640 --> 00:06:25,200 MONTANA: Go, go, go! HARRY: Aagh! 140 00:06:25,200 --> 00:06:27,680 Oh, my God! Oh, this is so cool. 141 00:06:27,680 --> 00:06:28,920 OK. 142 00:06:28,920 --> 00:06:30,880 ALVIN: A three-course menu inspired by the forest. 143 00:06:30,880 --> 00:06:33,640 Now, this is a good challenge. 144 00:06:33,640 --> 00:06:35,680 Find the paper. 145 00:06:35,680 --> 00:06:39,480 It's taking something that you see, like, so abstract, 146 00:06:39,480 --> 00:06:43,120 and you have to turn that into a full three-course meal. 147 00:06:43,120 --> 00:06:45,240 Alright, Team Green, let's do this. Let's go. 148 00:06:45,240 --> 00:06:46,720 JULIE: Get planning. Get planning. 149 00:06:46,720 --> 00:06:49,680 If you can pull this off, there's something clever about it. 150 00:06:49,680 --> 00:06:52,480 And I've always been fascinated when chefs can do this. 151 00:06:52,480 --> 00:06:55,520 So, first of all, the whole imagery of the forest 152 00:06:55,520 --> 00:06:57,280 is really something we can sort of draw on. 153 00:06:57,280 --> 00:06:59,720 So we can do our courses in three tiers, I'm thinking. 154 00:06:59,720 --> 00:07:00,720 MONTANA: Yeah. MICHAEL: OK. 155 00:07:00,720 --> 00:07:03,680 My idea is actually looking at it from a bird's-eye view, 156 00:07:03,680 --> 00:07:05,840 looking at, like... at the top of a forest - 157 00:07:05,840 --> 00:07:07,720 you know, all you see is, like, a canopy. 158 00:07:07,720 --> 00:07:09,880 If we're doing entree and we go for the canopy, 159 00:07:09,880 --> 00:07:11,960 which is really bright and beautiful and leafy. Nice. Nice. 160 00:07:11,960 --> 00:07:13,800 Something lighter. A vegetarian starter. Yep. 161 00:07:13,800 --> 00:07:16,600 And then in the middle layer, there'll be sort of more leaves, 162 00:07:16,600 --> 00:07:18,160 you know, like, trickling through. 163 00:07:18,160 --> 00:07:19,600 I'm thinking, like, a red meat. 164 00:07:19,600 --> 00:07:22,200 Like, if there's venison, that'd be great - like, deer in the forest. 165 00:07:22,200 --> 00:07:24,960 And then, like, for me, mushrooms, forest... HARRY: Yep. 166 00:07:24,960 --> 00:07:26,360 And then, of course, at the bottom, 167 00:07:26,360 --> 00:07:28,720 which would be this, you know, like, forest floor sort of stuff. 168 00:07:28,720 --> 00:07:31,040 My first thought is, like, ice-cream 169 00:07:31,040 --> 00:07:33,920 with, like, foresty berries or something like that. 170 00:07:33,920 --> 00:07:36,560 Sort of savoury ice-cream? Very sort of savoury sort of... 171 00:07:36,560 --> 00:07:38,400 Yeah. And we can do chocolate twigs. 172 00:07:38,400 --> 00:07:40,440 Yes. Yes. Thank you, Reynold. 173 00:07:40,440 --> 00:07:43,160 I've come up with the artistic concept and they're happy with it, 174 00:07:43,160 --> 00:07:47,280 so now we all need to come up with some great dishes to represent that. 175 00:07:47,280 --> 00:07:50,600 Mindy, Harry, happy to do entree? Yeah. Yeah, yeah, yeah. 176 00:07:50,600 --> 00:07:52,280 Mon, obviously, we'll stick you in dessert. 177 00:07:52,280 --> 00:07:54,400 I'm happy to do... Yeah. So, Michael, Keyma, happy to do main? 178 00:07:54,400 --> 00:07:56,080 Yeah, I'll do main for sure. Yep. Cool. Main. 179 00:07:57,880 --> 00:08:00,000 STEPH: Taking inspiration from the forest, 180 00:08:00,000 --> 00:08:02,640 I think we should do kind of like a life cycle. 181 00:08:02,640 --> 00:08:05,040 You know, the forest is not always green. 182 00:08:05,040 --> 00:08:06,960 So I'm thinking, for entree, 183 00:08:06,960 --> 00:08:09,040 we want something really bright and green. 184 00:08:09,040 --> 00:08:13,440 For main, I want it kind of like a forest fire has come through 185 00:08:13,440 --> 00:08:15,520 and it's going to be dark and earthy. 186 00:08:15,520 --> 00:08:18,640 And then, for desserts, we get a little bit of a re-emergence 187 00:08:18,640 --> 00:08:21,360 of life coming through and back into the forest. 188 00:08:21,360 --> 00:08:22,840 So good. Yeah, goose bumps. 189 00:08:22,840 --> 00:08:25,800 Yeah, look! Actually, physical goose bumps. 190 00:08:25,800 --> 00:08:29,560 It's part of our life in Australia, where we have bushfires 191 00:08:29,560 --> 00:08:32,760 and we've had a number of really bad ones over the years. 192 00:08:32,760 --> 00:08:34,920 So I'm taking inspiration from that. 193 00:08:34,920 --> 00:08:37,360 So, entree, we'll do something very green. It's really green in there. 194 00:08:37,360 --> 00:08:38,800 So, do you guys want to do the entree? Yep. 195 00:08:38,800 --> 00:08:40,680 Deep green, yeah. Really green? 196 00:08:40,680 --> 00:08:42,120 Yep. Let's do that, Jules. 197 00:08:42,120 --> 00:08:44,840 I'm working with Aldo on the entree today. 198 00:08:44,840 --> 00:08:46,200 Cool. Let's do that. 199 00:08:47,440 --> 00:08:48,960 And Steph has a concept 200 00:08:48,960 --> 00:08:54,480 that this forest starts bright and light and fresh and new... 201 00:08:54,480 --> 00:08:55,920 ALDO: Eggs. Eggs. Where are the eggs? 202 00:08:55,920 --> 00:08:57,600 Eggs are over there, Aldo. 203 00:08:57,600 --> 00:09:00,880 ..before it's swept through by a bushfire. 204 00:09:00,880 --> 00:09:02,800 What kind of spinach, honey? Proper spinach, yeah. 205 00:09:02,800 --> 00:09:06,280 We're very conscious that it must be very green. 206 00:09:06,280 --> 00:09:10,320 So the dish we decide on is tortellini with peas. 207 00:09:10,320 --> 00:09:11,760 Jules, do you want to start on the ricotta? 208 00:09:11,760 --> 00:09:13,440 Yeah. So, now just let me run my recipe by you, 209 00:09:13,440 --> 00:09:14,840 make sure it's alright. I just... 210 00:09:14,840 --> 00:09:16,280 I trust you. Well... OK. 211 00:09:16,280 --> 00:09:19,640 (LAUGHS) OK You know what you do. Come on! 212 00:09:19,640 --> 00:09:21,040 So, inside the tortellini, 213 00:09:21,040 --> 00:09:23,440 we're going to make some homemade ricotta 214 00:09:23,440 --> 00:09:29,280 with spinach, some pecorino cheese, salt and pepper, and lemon zest. 215 00:09:29,280 --> 00:09:31,840 Very dark, moody kitchen, isn't it? 216 00:09:31,840 --> 00:09:34,200 Channelling your inner Van Gogh. 217 00:09:34,200 --> 00:09:35,800 And that's going to come together 218 00:09:35,800 --> 00:09:38,920 in a beautiful, creamy filling for the tortellini. 219 00:09:38,920 --> 00:09:40,840 And then the tortellini are going to be served 220 00:09:40,840 --> 00:09:42,720 in a beautiful fresh pea juice, 221 00:09:42,720 --> 00:09:46,160 and then some pea shoots and tendrils over the top. 222 00:09:46,160 --> 00:09:49,480 Julie, once it's ready, the ricotta, put it in the blast chiller, OK? 223 00:09:49,480 --> 00:09:53,000 I'm on it, mate. I'm all over it like a fat kid on a cupcake. 224 00:09:54,080 --> 00:09:55,640 I'm excited by this dish. 225 00:09:55,640 --> 00:10:00,760 When I think about standing in that immersive Van Gogh forest, 226 00:10:00,760 --> 00:10:02,760 it was deeply green, 227 00:10:02,760 --> 00:10:05,800 it was calming, it was soothing, 228 00:10:05,800 --> 00:10:08,640 and that's what I think this dish is going to deliver. 229 00:10:10,640 --> 00:10:13,680 So, two parts lemon myrtle, two parts mountain pepper? SARAH: Mm-hm. 230 00:10:13,680 --> 00:10:15,120 So we want some more black pepper in there. 231 00:10:15,120 --> 00:10:16,120 Yeah. Yep. 232 00:10:16,120 --> 00:10:18,880 Out main is going to represent a bushfire, 233 00:10:18,880 --> 00:10:20,800 so it's going to be charred and beautiful. 234 00:10:20,800 --> 00:10:22,960 Everything has got a pretty strong bitter flavour, 235 00:10:22,960 --> 00:10:24,880 so I think, just gotta balance that out. 236 00:10:24,880 --> 00:10:31,120 So, today, we are going to make a native spiced crusted lamb. 237 00:10:32,200 --> 00:10:33,520 (COUGHS) 238 00:10:33,520 --> 00:10:36,440 We're serving that with a smoked macadamia puree, 239 00:10:36,440 --> 00:10:39,920 lots of layers of charred leek and caramelised leek, 240 00:10:39,920 --> 00:10:43,160 and also a quandong puree. 241 00:10:43,160 --> 00:10:44,800 I like it. It's bush-fiery. 242 00:10:44,800 --> 00:10:45,920 It's bush-fiery. 243 00:10:45,920 --> 00:10:48,760 It's showing these different layers 244 00:10:48,760 --> 00:10:51,240 of charred and earthiness to a bushfire, 245 00:10:51,240 --> 00:10:53,120 but at the same time representing 246 00:10:53,120 --> 00:10:56,440 different natural ingredients and natives. 247 00:10:56,440 --> 00:11:00,720 I'll try and bring it together so that it takes you to that place. 248 00:11:02,440 --> 00:11:04,640 So, do we want to call this dish the canopy? 249 00:11:04,640 --> 00:11:06,160 Yeah. Yep. So we've got the canopy. 250 00:11:06,160 --> 00:11:07,680 I've got the forest floor as dessert. 251 00:11:07,680 --> 00:11:09,160 I need to think of a name for mains. 252 00:11:09,160 --> 00:11:10,440 Yeah. But I like this idea. 253 00:11:10,440 --> 00:11:12,880 Alvin's got this incredible idea 254 00:11:12,880 --> 00:11:16,480 about moving through the different layers of the rainforest. 255 00:11:16,480 --> 00:11:19,920 But it's up to Harry and I to really actually create the dish. 256 00:11:19,920 --> 00:11:21,240 Bower spinach? 257 00:11:21,240 --> 00:11:23,040 Oh, yum. 258 00:11:23,040 --> 00:11:26,680 So, we're really thinking a great, strong vegetarian starter 259 00:11:26,680 --> 00:11:28,400 because we want it to be reflective of the canopy. 260 00:11:28,400 --> 00:11:30,360 Grains underneath. This will be our base. 261 00:11:30,360 --> 00:11:31,600 This will build around it. 262 00:11:31,600 --> 00:11:34,040 Fresh herbs and carrot tops. We've got asparagus. 263 00:11:34,040 --> 00:11:35,360 Pickled caper leaves! 264 00:11:35,360 --> 00:11:38,280 I've never seen pickled caper leaves before, but I'm loving it. 265 00:11:38,280 --> 00:11:40,040 Having a beautiful pickled leaf on there 266 00:11:40,040 --> 00:11:43,200 is definitely going to give that idea of being in a canopy. 267 00:11:43,200 --> 00:11:45,040 Let's do it, girl. 268 00:11:45,040 --> 00:11:47,680 ALVIN: 'Cause we've got the canopy, forest floor, 269 00:11:47,680 --> 00:11:49,440 and I need something foresty in the middle. 270 00:11:49,440 --> 00:11:51,120 Like, what would you call it? 271 00:11:51,120 --> 00:11:53,640 Well, you know how it's, like, a bull in a china shop? Yeah. 272 00:11:53,640 --> 00:11:55,760 Like, could it be a...? A bull in the forest. 273 00:11:55,760 --> 00:11:57,560 I like that. 274 00:11:57,560 --> 00:12:00,280 Alvin wants to have some creative names for the dishes. I love that. 275 00:12:00,280 --> 00:12:02,480 And we're going to call our dish A Bull in the New Forest. 276 00:12:02,480 --> 00:12:05,760 So, a bit like a bull in a china shop, there's a lot going on. 277 00:12:05,760 --> 00:12:08,080 I've got another little idea to be more the middle of forest. 278 00:12:08,080 --> 00:12:09,880 And when you pick mushrooms wild, 279 00:12:09,880 --> 00:12:11,960 you find them under pine needles and under leaves 280 00:12:11,960 --> 00:12:13,320 and in the weirdest places. 281 00:12:13,320 --> 00:12:14,960 So I think we might have a little foraging element 282 00:12:14,960 --> 00:12:16,080 to our dish as well. 283 00:12:16,080 --> 00:12:17,280 It's a fun one. 284 00:12:17,280 --> 00:12:18,560 It's just about cooking the beef well, 285 00:12:18,560 --> 00:12:19,920 making sure the mushrooms are perfect. 286 00:12:19,920 --> 00:12:21,280 Make sure the sauce is good as well. 287 00:12:22,400 --> 00:12:25,720 The first thing I get started on is prepping this beef. 288 00:12:27,120 --> 00:12:28,880 I just trim it up and square it off 289 00:12:28,880 --> 00:12:33,080 so I've got a nice cube of sirloin that I can cook. 290 00:12:33,080 --> 00:12:34,600 And Keyma is going to work on 291 00:12:34,600 --> 00:12:37,240 getting the bones roasted and the vegies chopped for the jus. 292 00:12:37,240 --> 00:12:39,280 Perfect and then make sure we give it a good dry-off too, 293 00:12:39,280 --> 00:12:40,440 so it caramelises. Yeah. 294 00:12:40,440 --> 00:12:41,480 We'll work on those separately 295 00:12:41,480 --> 00:12:43,080 then come back together for the other elements, 296 00:12:43,080 --> 00:12:45,400 then we'll just bring it together as a team inside of a team. 297 00:12:45,400 --> 00:12:48,040 Is this enough? Yep. Perfect. 298 00:12:48,040 --> 00:12:49,520 Nice work, Keyma. 299 00:12:51,400 --> 00:12:53,840 ANDY: We hope you can see the forest through the trees. 300 00:12:53,840 --> 00:12:55,640 You've only got 90 minutes to go. 301 00:12:55,640 --> 00:12:58,280 (JUDGES APPLAUD) TOMMY: Whoo-hoo! 90 minutes! 302 00:13:03,680 --> 00:13:05,320 Salt. Bit more salt? 303 00:13:05,320 --> 00:13:08,000 Salt and lemon juice. Salt it up, baby! 304 00:13:11,360 --> 00:13:12,920 JOCK: How are you, mate? 305 00:13:12,920 --> 00:13:14,120 I'm good. 306 00:13:14,120 --> 00:13:15,720 Tortellinis? Yes. 307 00:13:15,720 --> 00:13:17,160 How many are you gonna give a portion? 308 00:13:17,160 --> 00:13:18,200 Just three. It's an entree. 309 00:13:18,200 --> 00:13:20,640 Three? Yep. 310 00:13:20,640 --> 00:13:25,000 So, in 90 minutes' time, you're going to have 100 tortellini ready to go? 311 00:13:25,000 --> 00:13:28,240 I think one tortellini per minute is 60 minutes... 312 00:13:28,240 --> 00:13:30,880 No, unless... It has to be more. It's 90 minutes. 313 00:13:32,160 --> 00:13:34,400 You need to be like a tortellini factory! 314 00:13:35,400 --> 00:13:36,960 Sort of. Let's say that. 315 00:13:36,960 --> 00:13:39,240 I hope I get three. Oh, God! 316 00:13:41,760 --> 00:13:45,040 (LAUGHS) I can hear Jock asking Aldo, 317 00:13:45,040 --> 00:13:46,720 "You're really doing tortellini? 318 00:13:46,720 --> 00:13:48,280 "You haven't started them yet? 319 00:13:48,280 --> 00:13:50,120 "How many have you gotta do?" 320 00:13:50,120 --> 00:13:55,280 And I'm thinking, "Oh, gosh. We need to get on with this right now." 321 00:13:55,280 --> 00:13:57,960 Aldo, if we don't get started on those tortellini, buddy, 322 00:13:57,960 --> 00:14:00,880 we're going to be serving... Don't worry, my love. 323 00:14:00,880 --> 00:14:03,560 I need to make 100 tortellini, but probably even more, 324 00:14:03,560 --> 00:14:06,600 because I need backups in case they're going to burst in water. 325 00:14:06,600 --> 00:14:11,760 So I need to just be folding those tortellini as a mad person, 326 00:14:11,760 --> 00:14:14,720 or otherwise it's not going to have an entree. 327 00:14:14,720 --> 00:14:16,360 Entree needs some hands. 328 00:14:16,360 --> 00:14:18,280 We need that cleaned down. We need those machines out. 329 00:14:18,280 --> 00:14:20,600 We've gotta get rolling pasta. We've gotta get onto it now. 330 00:14:44,760 --> 00:14:46,760 What do you reckon? Are they going well? 331 00:14:46,760 --> 00:14:48,960 Look. Oh, sick. 332 00:14:48,960 --> 00:14:51,760 You know, the one thing that I've learnt from a previous challenge 333 00:14:51,760 --> 00:14:54,240 that I can bring today are those chocolate twigs. 334 00:14:54,240 --> 00:14:55,600 Thank you, Reynold. 335 00:14:55,600 --> 00:14:59,120 Today, you'll be making my new signature desserts - noi. 336 00:15:04,120 --> 00:15:06,680 What do we find in the forest floor? Twigs. 337 00:15:07,760 --> 00:15:09,680 We need lots of twigs. 338 00:15:11,920 --> 00:15:13,600 BILLIE: So, I'm on the dessert course. 339 00:15:13,600 --> 00:15:17,360 Our concept that Steph came up with, I think is really beautiful. 340 00:15:17,360 --> 00:15:22,040 My idea is a little choux pastry log that's sitting on the ground 341 00:15:22,040 --> 00:15:25,280 of the forest, that's starting to sprout again, 342 00:15:25,280 --> 00:15:28,960 using flavours of dill and rhubarb, which are both really fresh. 343 00:15:28,960 --> 00:15:34,360 I've used dill and rhubarb before in my semifinal dessert dish. 344 00:15:34,360 --> 00:15:39,160 I made a dill ice-cream with a rhubarb champagne spider. 345 00:15:39,160 --> 00:15:40,800 Are you pouring it over the top? That's better. 346 00:15:40,800 --> 00:15:42,480 When you pour a spider... 347 00:15:42,480 --> 00:15:45,280 (OTHERS CHEER) 348 00:15:45,280 --> 00:15:49,160 It was good enough to get me into the finale of season seven. 349 00:15:51,160 --> 00:15:56,080 So I'm hoping today that flavour combination will get us a win. 350 00:15:56,080 --> 00:15:57,080 OK. 351 00:15:58,560 --> 00:16:00,880 I'm really trying to work methodically 352 00:16:00,880 --> 00:16:04,560 to make sure that each of my elements are perfect. 353 00:16:05,640 --> 00:16:08,720 And the fact that I'm on the dessert course by myself, 354 00:16:08,720 --> 00:16:11,440 I cannot afford to make any mistakes. 355 00:16:13,360 --> 00:16:14,520 (GROANS) 356 00:16:17,760 --> 00:16:18,760 Mmm. Yum. 357 00:16:18,760 --> 00:16:20,320 Everything's going well so far. 358 00:16:20,320 --> 00:16:22,760 The flavour in the mushroom ice-cream is really cool, 359 00:16:22,760 --> 00:16:24,520 it's really interesting. 360 00:16:24,520 --> 00:16:25,560 Is it good? Yeah. 361 00:16:25,560 --> 00:16:27,400 Everyone on the team's had a little taste of it, 362 00:16:27,400 --> 00:16:29,360 and we're really happy with it. 363 00:16:29,360 --> 00:16:30,440 That's quite mushroom. Yeah. 364 00:16:30,440 --> 00:16:31,440 Yeah, I like it. 365 00:16:31,440 --> 00:16:34,040 So we're happy that the sort of main element of the dessert 366 00:16:34,040 --> 00:16:35,560 is on its way. 367 00:16:37,000 --> 00:16:39,480 Dessert's on track, so I'm just helping out the entree team 368 00:16:39,480 --> 00:16:42,520 while everything's sort of sitting and waiting for me. 369 00:16:44,040 --> 00:16:46,920 I'm up against Billie on the yellow team, 370 00:16:46,920 --> 00:16:51,000 and I have beaten Billie a few times in service challenges on desserts, 371 00:16:51,000 --> 00:16:54,080 but it's a little bit different today, it's one v one. 372 00:16:55,120 --> 00:16:57,760 She is such a powerhouse in this competition. 373 00:16:57,760 --> 00:17:00,480 She just knows flavour like the back of her hand. 374 00:17:01,680 --> 00:17:03,400 A bit chalky. Chalky. 375 00:17:03,400 --> 00:17:06,560 So I'm going to just try my very best 376 00:17:06,560 --> 00:17:08,960 at producing something that could be better than hers. 377 00:17:15,000 --> 00:17:16,920 MICHAEL: These bones came. They look good, huh? 378 00:17:16,920 --> 00:17:17,960 Yeah, good. 379 00:17:17,960 --> 00:17:19,280 The Wagyu's been trimmed up, 380 00:17:19,280 --> 00:17:21,240 the macadamia nuts are in the oven, roasting. 381 00:17:21,240 --> 00:17:22,920 Now it's time to work on our jus. 382 00:17:22,920 --> 00:17:24,720 Now stock time. 383 00:17:24,720 --> 00:17:27,880 Now, Keyma's already roasted the bones for the jus 384 00:17:27,880 --> 00:17:30,920 and diced up the vegies, so I just have to cook them down. 385 00:17:30,920 --> 00:17:33,080 Keyma, any time you walk by this, you're just gonna strain it off. 386 00:17:33,080 --> 00:17:34,720 Yeah, every... Just any... 387 00:17:34,720 --> 00:17:37,320 Any scummy bits that come up, just strain them off. 388 00:17:37,320 --> 00:17:39,840 I've never made this dish before. 389 00:17:39,840 --> 00:17:41,400 That's the great thing about MasterChef, 390 00:17:41,400 --> 00:17:44,320 it drags new and interesting and creative 391 00:17:44,320 --> 00:17:45,760 and exciting dishes out of you. 392 00:17:46,920 --> 00:17:49,080 I think it's that, you know, being inside The Lume 393 00:17:49,080 --> 00:17:51,600 and experiencing feeling like I'm inside of that 394 00:17:51,600 --> 00:17:53,720 beautiful Vincent Van Gogh painting. 395 00:17:55,120 --> 00:17:57,640 The dishes need surprises and elements of excitement. 396 00:18:00,560 --> 00:18:01,960 MAN: Michael, you're OK? 397 00:18:01,960 --> 00:18:03,520 Yeah, I'm just searing all the beef, 398 00:18:03,520 --> 00:18:04,600 and then it's going in the oven. 399 00:18:04,600 --> 00:18:07,640 I've got eight pieces of Wagyu, six in one oven and two in the other. 400 00:18:07,640 --> 00:18:10,280 I've never cooked a bit of Wagyu this big before, 401 00:18:10,280 --> 00:18:13,040 so it will be a bit of a test for me, but I reckon I can make it work. 402 00:18:17,040 --> 00:18:18,520 Oh, yeah. 403 00:18:18,520 --> 00:18:20,080 That's the paper bark. SARAH: OK. 404 00:18:20,080 --> 00:18:23,880 So if we put that with the macadamia. Yeah, perfect with the macadamia. 405 00:18:23,880 --> 00:18:26,760 So you want to smoke them whole and then puree, or smoke it after? 406 00:18:26,760 --> 00:18:29,200 I think it would be best to puree, and then we'll smoke it. 407 00:18:29,200 --> 00:18:31,200 Do it after, yeah. 408 00:18:31,200 --> 00:18:33,320 As a firefighter, I've been to several bushfires 409 00:18:33,320 --> 00:18:35,480 and I've witnessed how destructive they can be 410 00:18:35,480 --> 00:18:37,000 and destructive they are. 411 00:18:37,000 --> 00:18:41,240 Being inspired by Van Gogh, who was inspired by nature, 412 00:18:41,240 --> 00:18:42,640 seeing it from a different perspective. 413 00:18:42,640 --> 00:18:44,440 So we're doing that today. 414 00:18:44,440 --> 00:18:47,600 We're looking at the forest and how in Australia, 415 00:18:47,600 --> 00:18:49,880 you know, part of nature is bushfires wiping through, 416 00:18:49,880 --> 00:18:52,400 and so hopefully we can execute it. 417 00:18:52,400 --> 00:18:53,840 Sarah's finished preparing the lamb, 418 00:18:53,840 --> 00:18:55,120 she's got that brining in the fridge, 419 00:18:55,120 --> 00:18:57,240 and now she works on the leeks. 420 00:18:57,240 --> 00:18:59,520 The main part of the leek, which we've roasted gently, 421 00:18:59,520 --> 00:19:01,400 we're gonna sort of cut them into planks 422 00:19:01,400 --> 00:19:04,960 and lay that on top of the lamb so that it kind of covers it. 423 00:19:04,960 --> 00:19:08,040 I reckon just check these in longer because we don't need the sweetness. 424 00:19:08,040 --> 00:19:10,000 We're also going to get some other bits of leek 425 00:19:10,000 --> 00:19:12,520 that we're going to cut finely and char as well in the deep-fryer. 426 00:19:12,520 --> 00:19:16,480 It'll kind of symbolise charred hay or charred grass. 427 00:19:18,400 --> 00:19:20,920 While she's doing that, I've got my spice blend done, 428 00:19:20,920 --> 00:19:22,800 I've got my smoking set-up ready to go. 429 00:19:22,800 --> 00:19:24,680 Um, cool. 430 00:19:24,680 --> 00:19:27,040 Now it's time to get to work on this quandong jelly. 431 00:19:28,160 --> 00:19:29,600 Oh, yeah, that smells mean. 432 00:19:29,600 --> 00:19:31,560 We wanted this really deep redness, 433 00:19:31,560 --> 00:19:35,160 which will sort of signify the little red embers of the flame. 434 00:19:35,160 --> 00:19:36,960 You're kind of searching for it 435 00:19:36,960 --> 00:19:39,920 because it will be the lift and the acidity of the whole dish. 436 00:19:39,920 --> 00:19:41,000 Mmm. Yummy. 437 00:19:43,960 --> 00:19:47,280 Don't lose your way in the forest. You've only got one hour to go. 438 00:19:47,280 --> 00:19:48,600 ANDY: Come on. 439 00:19:54,120 --> 00:19:56,640 JULIE: Can we please put tortellini down now? 440 00:19:56,640 --> 00:19:58,200 ALDO: One second, my love. 441 00:19:58,200 --> 00:20:01,080 Julie's concerned about the timing of folding of the tortellini, 442 00:20:01,080 --> 00:20:04,200 but, you know, I think an hour time to get tortellini done in 443 00:20:04,200 --> 00:20:05,360 will be more than enough. 444 00:20:05,360 --> 00:20:06,840 Are you going all the way down? 445 00:20:06,840 --> 00:20:09,000 Slimming it from the top. Just from here? 446 00:20:09,000 --> 00:20:11,080 Yeah, from the top. OK. 447 00:20:11,080 --> 00:20:12,640 That'll save a lot of time. Yeah. 448 00:20:12,640 --> 00:20:13,640 Huh. 449 00:20:13,640 --> 00:20:17,120 So, we're just starting with a very simple thing 450 00:20:17,120 --> 00:20:20,680 that Julie's going to start to roll the pasta out, 451 00:20:20,680 --> 00:20:23,120 and then I'm going to pipe it in, the filling, 452 00:20:23,120 --> 00:20:24,680 and then I'm going to fold it. 453 00:20:24,680 --> 00:20:27,960 Beautiful, Jules. We're on a roll, mate. 454 00:20:27,960 --> 00:20:30,920 I'm feeling super confident. It's my A-B-C. 455 00:20:30,920 --> 00:20:32,440 I know that I can get it done. 456 00:20:32,440 --> 00:20:36,160 One serving done, 33 to go! (JULIE LAUGHS) 457 00:20:41,400 --> 00:20:43,600 MINDY: Right, let's move, Harry. We've gotta move our arse, babe. 458 00:20:43,600 --> 00:20:46,400 We've got a lot of components to do, so let's get this done. 459 00:20:46,400 --> 00:20:49,400 Do you think that's enough? I think you might need a bit more. 460 00:20:49,400 --> 00:20:52,040 More? I can keep going, I just don't want to spend too much time. 461 00:20:52,040 --> 00:20:53,640 No, you don't wanna waste time on it, I know. 462 00:20:53,640 --> 00:20:55,800 I'm stoked that I'm doing entrees with Mindy. 463 00:20:55,800 --> 00:20:58,040 Entrees is where I feel most comfortable, 464 00:20:58,040 --> 00:21:00,240 but I've got so many elements 465 00:21:00,240 --> 00:21:02,680 and we've still got so many things to achieve. 466 00:21:02,680 --> 00:21:04,920 I'm really hoping that the two of us can pull this together 467 00:21:04,920 --> 00:21:07,800 because otherwise we're just going to have a lot of half done things. 468 00:21:09,360 --> 00:21:12,080 So, what I'm thinking, babe, we will do a little pea puree. 469 00:21:12,080 --> 00:21:13,400 That will form the base under our plate, 470 00:21:13,400 --> 00:21:15,240 but we might add a bit of a goat cheese into it. 471 00:21:15,240 --> 00:21:16,640 Yeah, I can do that. We'll cook those down. 472 00:21:16,640 --> 00:21:19,360 We're thinking that the pea puree will be the base of our dish. 473 00:21:19,360 --> 00:21:21,960 So Mindy has this great idea to paint it onto the plate. 474 00:21:23,680 --> 00:21:25,960 This is to mimic the fact that we're in an art exhibition 475 00:21:25,960 --> 00:21:28,120 and you can see the paint strokes on the wall. 476 00:21:28,120 --> 00:21:30,880 So we want to translate that directly onto our plate. 477 00:21:30,880 --> 00:21:32,440 Like paint strokes. 478 00:21:32,440 --> 00:21:33,480 I think it's a great idea 479 00:21:33,480 --> 00:21:35,400 and I think the judges are going to love it. 480 00:21:35,400 --> 00:21:37,560 ANDY: Listen up, gang! You've got 30 minutes 481 00:21:37,560 --> 00:21:39,400 until the entrees leave the pass! 482 00:21:39,400 --> 00:21:40,400 Let's go! Come on. 483 00:21:43,680 --> 00:21:45,400 47. 484 00:21:45,400 --> 00:21:47,480 ALVIN: How's the beef, Michael? 485 00:21:47,480 --> 00:21:49,760 It's ticking along, Alvin. 486 00:21:49,760 --> 00:21:52,600 What are we at? We just got to 48 on the back one. 487 00:21:52,600 --> 00:21:53,760 48? Yeah. 488 00:21:53,760 --> 00:21:55,160 So I'm going to take it out now. 489 00:21:56,720 --> 00:21:58,960 What did you roast it at? 165? Yeah. 490 00:21:58,960 --> 00:22:00,040 Whoo! 491 00:22:00,040 --> 00:22:02,920 Mate, that's saying 19. That can't be right, can it? 492 00:22:03,920 --> 00:22:06,640 Looking at my Wagyu, and the temperatures aren't coming up 493 00:22:06,640 --> 00:22:09,520 in five of the six pieces in my big oven. 494 00:22:09,520 --> 00:22:12,280 And the thermometer in one of the pieces is saying 40 degrees, 495 00:22:12,280 --> 00:22:14,680 but the others are at, like, 18 and 20. 496 00:22:17,560 --> 00:22:20,240 There's a real discrepancy there and I can't quite figure out. 497 00:22:20,240 --> 00:22:22,560 I'd be checking them all. 498 00:22:25,920 --> 00:22:27,480 How long have we got? 499 00:22:28,880 --> 00:22:29,960 What... 500 00:22:41,600 --> 00:22:44,240 And two more at...18 501 00:22:44,240 --> 00:22:46,080 18?! Wow. 502 00:22:46,080 --> 00:22:48,640 If you think that these are going to get up to temp in time... 503 00:22:48,640 --> 00:22:50,320 Because they're so small. ..which they need to... 504 00:22:50,320 --> 00:22:52,680 They're so small, it's going to happen quickly, right? 505 00:22:52,680 --> 00:22:54,040 I don't know. It's going to be stressful. 506 00:22:54,040 --> 00:22:56,040 It always is for me, Andy. 507 00:22:56,040 --> 00:23:00,640 If I keep watching the Wagyu and just focusing on it, we're going to be OK. 508 00:23:00,640 --> 00:23:04,680 Will it be a stressful next 25 minutes? You bet. 509 00:23:09,760 --> 00:23:11,920 MINDY: What else smells like the rainforest? 510 00:23:11,920 --> 00:23:14,320 Should I stick a bit of fennel in our atomiser? 511 00:23:14,320 --> 00:23:15,400 Yeah. 512 00:23:15,400 --> 00:23:18,440 Entree is light, leafy, and it's a beautiful canopy. 513 00:23:18,440 --> 00:23:20,760 I want to create the sensory experience. 514 00:23:20,760 --> 00:23:22,240 When you walk into a rainforest, 515 00:23:22,240 --> 00:23:24,840 one of the first things you do is you smell what's around you. 516 00:23:26,120 --> 00:23:29,160 For the experience of the guests, we're going to create an atomiser, 517 00:23:29,160 --> 00:23:33,280 which is basically an infused liquid we can spray onto our dish. 518 00:23:33,280 --> 00:23:34,880 Oh, yeah. Ooh, yeah. 519 00:23:34,880 --> 00:23:37,120 We'll strain it into there, and then they kind of get this scent. 520 00:23:37,120 --> 00:23:39,800 It smells like lemony rainforest to me. 521 00:23:39,800 --> 00:23:43,840 I'm smelling lemon myrtle, lemon verbena, very citrusy notes. 522 00:23:43,840 --> 00:23:46,920 And that is what for me is moving through a canopy. 523 00:23:49,120 --> 00:23:50,520 Eau de forest. 524 00:23:51,720 --> 00:23:55,120 Coming to a store near you - a scent for the real man. 525 00:23:59,520 --> 00:24:02,000 JOCK: The forest is starting to fill up with diners. 526 00:24:02,000 --> 00:24:04,000 You've only got 15 minutes to go! Come on! 527 00:24:04,000 --> 00:24:06,200 Go, green! Come on, yellow! 528 00:24:06,200 --> 00:24:10,000 I pause helping the entrees for a second 529 00:24:10,000 --> 00:24:11,600 and just have a look on the ice-cream, 530 00:24:11,600 --> 00:24:14,280 and it's looking really good, it's churning nicely. 531 00:24:14,280 --> 00:24:16,720 Mindy, how many do you need to help you plate up? 532 00:24:16,720 --> 00:24:18,280 MINDY: Just you, girl. OK. 533 00:24:18,280 --> 00:24:21,720 Alvin has sort of gone and jumped on to help with the entree team. 534 00:24:21,720 --> 00:24:23,200 There's a lot going on. 535 00:24:23,200 --> 00:24:25,360 I've got the cream there, Mon. Can you just finish that off for me? 536 00:24:25,360 --> 00:24:26,680 Yep. Have you got time? 537 00:24:26,680 --> 00:24:27,680 Yep, yep, yep. 538 00:24:27,680 --> 00:24:31,120 I can see that mains is sort of struggling a little bit for time, 539 00:24:31,120 --> 00:24:33,120 so I'm going to jump on and help them with a few elements. 540 00:24:33,120 --> 00:24:36,360 So, I'll get that. Can you give Keyma a hand with the kale? 541 00:24:36,360 --> 00:24:38,040 Yep. Yep, yep, yep. 542 00:24:38,040 --> 00:24:40,840 One sec, Keyma. Yeah. Thank you. 543 00:24:43,440 --> 00:24:45,520 ..17, 18, 19, 20, 544 00:24:45,520 --> 00:24:49,880 21, 22, 23, 23, 24, 25, 26, 27! 545 00:24:49,880 --> 00:24:51,400 (EXCLAIMS IN ITALIAN) 546 00:24:51,400 --> 00:24:53,200 Yes, darling, yes! 547 00:24:53,200 --> 00:24:56,560 I just got 27 servings. 548 00:24:56,560 --> 00:25:00,480 I've got probably six more to go and I'm fine as. 549 00:25:00,480 --> 00:25:04,240 How many tortellinis have you made? 27 servings. 550 00:25:04,240 --> 00:25:06,200 Mate, I'm on the right track. 551 00:25:06,200 --> 00:25:09,120 Despite that people, they didn't have faith in me, I made it. 552 00:25:10,560 --> 00:25:12,320 I'm tired enough. 553 00:25:12,320 --> 00:25:15,040 Just folding the last ones and then we're ready to go. 554 00:25:16,240 --> 00:25:18,200 ANDY: Hustle! 10 minutes till service! 555 00:25:18,200 --> 00:25:20,280 MINDY: Let's do it. Let's go, go, go, go, go. 556 00:25:20,280 --> 00:25:21,760 Let's start plating, guys. 557 00:25:21,760 --> 00:25:25,880 Dan, when they start the entrees, let's start getting our lamb on. 558 00:25:25,880 --> 00:25:27,680 Yeah. Yeah, so we'll sear the lamb. 559 00:25:27,680 --> 00:25:29,080 Yeah. And then we'll crust it. 560 00:25:29,080 --> 00:25:30,640 Finish it in the oven. And finish it in the oven. 561 00:25:30,640 --> 00:25:32,680 Yeah, do the probing, yeah. Yeah. OK, cool. 562 00:25:32,680 --> 00:25:34,760 10 minutes until entree service starts, 563 00:25:34,760 --> 00:25:38,480 and we have a lot of things to do for the mains. 564 00:25:38,480 --> 00:25:40,680 That macadamia puree is still not done, 565 00:25:40,680 --> 00:25:42,720 I haven't even started searing the lamb. 566 00:25:42,720 --> 00:25:44,080 The leek isn't quite finished. 567 00:25:44,080 --> 00:25:47,000 I know that this is going to take quite a bit of time 568 00:25:47,000 --> 00:25:49,560 to make sure that everything is balanced. 569 00:25:49,560 --> 00:25:53,480 So I'm kind of relying on the help from the entree team 570 00:25:53,480 --> 00:25:54,640 to bring it all together. 571 00:25:54,640 --> 00:25:56,480 Is this definitely going to be cooked in time? 572 00:25:56,480 --> 00:25:58,120 We need to go now. Chuck it on. 573 00:26:00,000 --> 00:26:01,920 Right, let's just clear some space, guys. 574 00:26:01,920 --> 00:26:03,200 We've got to think clear about this. 575 00:26:03,200 --> 00:26:05,600 It is all about the visual today. 576 00:26:05,600 --> 00:26:08,000 Customers, yes, eat with their eyes. 577 00:26:08,000 --> 00:26:09,520 Harry and I are going to start attacking this 578 00:26:09,520 --> 00:26:11,520 to see how the dish comes together. 579 00:26:11,520 --> 00:26:13,800 Let's go. So some peas, Harry. 580 00:26:13,800 --> 00:26:16,040 It's fresh, it tastes of peas, 581 00:26:16,040 --> 00:26:18,560 but you've got that acidity and creaminess of the goat's cheese, 582 00:26:18,560 --> 00:26:19,960 earthiness of the black barley 583 00:26:19,960 --> 00:26:21,880 and a little bit of nuttiness with pepitas. 584 00:26:21,880 --> 00:26:23,880 Look how pretty that looks. Yeah, that looks really pretty. 585 00:26:23,880 --> 00:26:25,680 High five. Let's go. Let's do it. 586 00:26:25,680 --> 00:26:28,160 It is looking exactly what we wanted it to look, 587 00:26:28,160 --> 00:26:32,360 but, my God, this plating is going to take us so long. 588 00:26:32,360 --> 00:26:34,880 Oh, sorry, sorry, sorry, sorry. Traffic jam! 589 00:26:34,880 --> 00:26:37,480 There's so much detail and intricacy, 590 00:26:37,480 --> 00:26:40,080 but if we can nail this, we're in for a win. 591 00:26:41,160 --> 00:26:43,400 You've got one minute to go. One minute! 592 00:26:43,400 --> 00:26:45,720 MELISSA: Come on, guys! 593 00:26:45,720 --> 00:26:48,160 Team, can you come and have a look at entree, please? 594 00:26:48,160 --> 00:26:50,400 There's a lot of pressure on us right now. 595 00:26:50,400 --> 00:26:51,880 This is a lot of tortellini. 596 00:26:51,880 --> 00:26:53,560 I'll do juice and tortellini. 597 00:26:53,560 --> 00:26:55,880 And I'll do olive oil, black pepper and peas. 598 00:26:55,880 --> 00:26:58,520 We're cooking them as they're going out on the pass 599 00:26:58,520 --> 00:27:01,800 because you want them to be beautiful and hot 600 00:27:01,800 --> 00:27:05,360 and to be juxtaposed against that lovely, fresh, cool broth 601 00:27:05,360 --> 00:27:06,680 that we've got in the bowl. 602 00:27:06,680 --> 00:27:09,600 So it's all systems go. 603 00:27:09,600 --> 00:27:11,760 ALDO: Guys, we gotta hustle, OK? 604 00:27:11,760 --> 00:27:14,560 A little bit of cracked pepper on, and that's it, guys, OK? 605 00:27:14,560 --> 00:27:15,880 OK, here we go. 606 00:27:15,880 --> 00:27:18,760 JUDGES: 10, nine, eight, 607 00:27:18,760 --> 00:27:21,680 seven, six, five, 608 00:27:21,680 --> 00:27:25,360 four, three, two, one. 609 00:27:25,360 --> 00:27:27,080 JOCK: That's it! Service has started. 610 00:27:27,080 --> 00:27:29,600 Service, please! Yes, baby, yes! 611 00:27:29,600 --> 00:27:31,880 Let's go. Come on, everyone. 612 00:27:31,880 --> 00:27:33,360 Service, please. 613 00:27:33,360 --> 00:27:35,200 Entree service begins, 614 00:27:35,200 --> 00:27:39,000 and the judges are expecting multisensory, immersive experience. 615 00:27:39,000 --> 00:27:43,680 And I think the entree sets the scene of the entire menu. 616 00:27:43,680 --> 00:27:45,920 Let's be a little bit organic about it, yeah, this time? 617 00:27:45,920 --> 00:27:48,560 Just let it have a little bit of movement. 618 00:27:48,560 --> 00:27:52,160 It looks like a painting on a plate, which is, you know what? 619 00:27:52,160 --> 00:27:55,160 If that doesn't hit the brief, I don't know what does. 620 00:27:59,680 --> 00:28:00,960 Ooh, here we go. 621 00:28:02,560 --> 00:28:04,000 Thank you. 622 00:28:04,000 --> 00:28:05,560 Wow. Thank you. 623 00:28:07,000 --> 00:28:09,720 Fantastic. So, this is the entree from the Green Team, 624 00:28:09,720 --> 00:28:11,160 named The Canopy. 625 00:28:13,360 --> 00:28:17,080 Pea and goat's cheese puree, black barley and leafy greens. 626 00:28:18,240 --> 00:28:21,520 And very fancy little atomiser 627 00:28:21,520 --> 00:28:26,840 of lemon myrtle, lemon verbena and lemon zest. 628 00:28:26,840 --> 00:28:30,760 A bit of a lemony multi-sensory experience, if you will. 629 00:28:30,760 --> 00:28:32,040 May I? 630 00:28:32,040 --> 00:28:34,560 Thought you'd never ask. (SPRAYS) 631 00:28:44,240 --> 00:28:46,960 I think it looks stunning. Yeah, I reckon it looks epic! 632 00:28:46,960 --> 00:28:50,160 I think, as well, you know, like the painted-on puree, 633 00:28:50,160 --> 00:28:52,000 which is the goat's cheese, right...? 634 00:28:52,000 --> 00:28:53,520 I mean, look around us. 635 00:28:53,520 --> 00:28:56,000 It kind of looks like the brushstrokes in the painting, right? 636 00:29:19,880 --> 00:29:22,280 The perfect dish for this surrounding. 637 00:29:22,280 --> 00:29:23,760 Yeah. 638 00:29:26,240 --> 00:29:29,240 You know, you could probably hide a plate of that 639 00:29:29,240 --> 00:29:32,080 just somewhere over in the distance 640 00:29:32,080 --> 00:29:33,960 and it wouldn't look out of place, you know? 641 00:29:33,960 --> 00:29:36,600 Which, I suppose, means you've ticked the brief. 642 00:29:36,600 --> 00:29:39,360 For me, flavour-wise, 643 00:29:39,360 --> 00:29:41,320 a concept is nothing on paper 644 00:29:41,320 --> 00:29:43,120 if you don't deliver on flavour, 645 00:29:43,120 --> 00:29:44,640 and they definitely have here. 646 00:29:45,880 --> 00:29:47,520 You get that kind of grassy taste 647 00:29:47,520 --> 00:29:51,640 of the combination of the peas, the black barley and the pepitas. 648 00:29:51,640 --> 00:29:55,440 But then I really liked when the goat's cheese kicked in, 649 00:29:55,440 --> 00:29:58,080 it just rounded it out with a bit of fat. 650 00:29:58,080 --> 00:30:00,440 So, it was a nice little layered dish. 651 00:30:01,720 --> 00:30:03,800 MEL: I like all of the different textures. 652 00:30:03,800 --> 00:30:07,960 I think the chew on the black barley, the crunch from the pepitas, 653 00:30:07,960 --> 00:30:10,280 even just the tenderness of the asparagus, 654 00:30:10,280 --> 00:30:12,200 was really lovely. 655 00:30:12,200 --> 00:30:14,160 Mindy and Harry as a combination... Yeah. 656 00:30:14,160 --> 00:30:15,800 ..pretty good. 657 00:30:15,800 --> 00:30:18,360 You know, put those two together, have a look. 658 00:30:18,360 --> 00:30:20,600 A little bit of inspiration from the forest, 659 00:30:20,600 --> 00:30:22,560 and we've got an absolutely banging dish. 660 00:30:22,560 --> 00:30:23,560 Yeah. 661 00:30:24,680 --> 00:30:27,360 Here you go, loves. JULIE: Thank you, darlin'. 662 00:30:27,360 --> 00:30:28,560 Alright. 663 00:30:29,960 --> 00:30:32,400 ALDO: The dishes, they're all consistently looking good. 664 00:30:32,400 --> 00:30:34,600 I'm super happy. They look beautiful on the plate. 665 00:30:34,600 --> 00:30:36,520 But sometimes, you know, the way that it looks 666 00:30:36,520 --> 00:30:38,760 is not always the way that it tastes. 667 00:30:38,760 --> 00:30:40,920 Did we add the other lemon juice in? 668 00:30:40,920 --> 00:30:42,640 I did put another splash in. Beautiful. Perfect. 669 00:30:42,640 --> 00:30:44,040 I think it's really nice. 670 00:30:44,040 --> 00:30:46,360 ALDO: But I know that we've got 671 00:30:46,360 --> 00:30:49,160 the creaminess of the filling of the tortellini. 672 00:30:49,160 --> 00:30:51,400 The pea juice, it's beautiful, it's vibrant and fresh. 673 00:30:51,400 --> 00:30:54,120 And then at the very end, when you bite onto the pea shoots, 674 00:30:54,120 --> 00:30:57,920 it just brings back the beautiful sweetness of the pea as well. 675 00:30:57,920 --> 00:30:59,680 JULIE: Service, please. Service. 676 00:30:59,680 --> 00:31:01,800 BOTH: Thank you. 677 00:31:01,800 --> 00:31:05,320 I just hope that we just done enough. 678 00:31:09,000 --> 00:31:11,000 Amazing. Thank you. Thank you. 679 00:31:12,480 --> 00:31:14,120 ANDY: Thank you. 680 00:31:14,120 --> 00:31:15,400 Wow. OK. 681 00:31:15,400 --> 00:31:17,400 So, entree from the Yellow Team, 682 00:31:17,400 --> 00:31:19,680 Entering the Forest. 683 00:31:19,680 --> 00:31:22,440 Green tortellini with peas. 684 00:31:24,360 --> 00:31:26,120 I didn't think we'd get three. 685 00:31:26,120 --> 00:31:27,560 We got three. We got three. 686 00:31:27,560 --> 00:31:29,360 You know, Aldo stuck to his guns 687 00:31:29,360 --> 00:31:31,320 and he pumped those tortellini out, didn't he? 688 00:31:54,280 --> 00:31:55,960 There's things I like about this dish 689 00:31:55,960 --> 00:31:58,320 and there's a couple of things I'm unsure about. 690 00:31:59,680 --> 00:32:01,880 The filling I thought was delicious - 691 00:32:01,880 --> 00:32:04,640 you know, that real richness of the ricotta 692 00:32:04,640 --> 00:32:06,880 and the spinach pureed, folded through there. 693 00:32:06,880 --> 00:32:09,840 It was seasoned perfectly, touch of lemon, on point. 694 00:32:09,840 --> 00:32:11,800 I really like the broth. 695 00:32:11,800 --> 00:32:14,360 You know, it's green, it's vibrant, it's light. 696 00:32:14,360 --> 00:32:17,080 It feels at home right here. 697 00:32:17,080 --> 00:32:19,680 But I just feel the two components - 698 00:32:19,680 --> 00:32:23,120 the beautiful tortellini, which is quite rich and warm and lovely, 699 00:32:23,120 --> 00:32:24,920 and that light broth - 700 00:32:24,920 --> 00:32:29,160 aren't marrying up to create one beautiful dish for me today. 701 00:32:30,320 --> 00:32:32,040 JOCK: The pasta looks fantastic. 702 00:32:32,040 --> 00:32:34,200 It's kind of like a pasta salad, isn't it? 703 00:32:34,200 --> 00:32:35,720 Do you know what I mean? 704 00:32:35,720 --> 00:32:38,200 The broth is more of a vinaigrette dressing, if you like, 705 00:32:38,200 --> 00:32:39,880 rather than a broth itself. 706 00:32:39,880 --> 00:32:43,400 And as soon as you start thinking about it that way, 707 00:32:43,400 --> 00:32:46,120 it begins to make a little bit more sense to me. 708 00:32:46,120 --> 00:32:48,880 So, I think there are things to really love 709 00:32:48,880 --> 00:32:52,040 and some things that, I echo your sentiment, 710 00:32:52,040 --> 00:32:55,400 doesn't really quite feel complete. 711 00:32:59,920 --> 00:33:02,360 Come on. Three, two, one, go! 712 00:33:02,360 --> 00:33:03,800 Yes! Thank you. Let's go. 713 00:33:03,800 --> 00:33:05,160 That's entree done. 714 00:33:05,160 --> 00:33:07,400 Entree service is done, so that's a huge relief. 715 00:33:07,400 --> 00:33:08,840 Michael, what do you need? 716 00:33:08,840 --> 00:33:11,640 So, now it's all hands on deck to help with the mains. 717 00:33:11,640 --> 00:33:14,800 MICHAEL: Mon's helping with the puree, which is good. 718 00:33:14,800 --> 00:33:16,600 Here's the beef moment. 719 00:33:16,600 --> 00:33:18,080 I've got to carve a bit of beef 720 00:33:18,080 --> 00:33:19,840 to make sure it's nice and pink in the centre. 721 00:33:20,960 --> 00:33:22,240 And it's perfect. 722 00:33:22,240 --> 00:33:23,600 Pretty good, guys? MONTANA: Yeah, nice. 723 00:33:23,600 --> 00:33:26,200 The fat's rendered, so there's no chewy bits of fat. 724 00:33:26,200 --> 00:33:30,000 And I'm glad I spent so much time paying attention to the Wagyu 725 00:33:30,000 --> 00:33:32,840 because it's worth it when you get beautiful pink beef like this. 726 00:33:32,840 --> 00:33:35,040 So, do you want to put everything together for me to taste? I do. 727 00:33:35,040 --> 00:33:37,040 Keyma, can we get the mushies out? Yeah. 728 00:33:37,040 --> 00:33:39,360 I make our test plate up - I add the beef, 729 00:33:39,360 --> 00:33:41,520 I hide the mushrooms on top of the puree, 730 00:33:41,520 --> 00:33:43,120 hide them in the leaves, 731 00:33:43,120 --> 00:33:45,360 and it looks how I want it to look - I'm happy. 732 00:33:45,360 --> 00:33:47,840 When they dig in, they'll find herbs and mushrooms. 733 00:33:47,840 --> 00:33:48,960 Yeah. Happy? 734 00:33:48,960 --> 00:33:50,040 Yes, I'm happy. 735 00:33:50,040 --> 00:33:51,240 Alright, good. 736 00:33:51,240 --> 00:33:53,040 Alright, let's set up the station. 737 00:33:54,160 --> 00:33:56,360 SARAH: Oh, my God. Are we going to get this done, Dan? 738 00:33:56,360 --> 00:33:59,360 Steph is helping out on entrees right now 739 00:33:59,360 --> 00:34:01,320 because, you know, they're going out first, 740 00:34:01,320 --> 00:34:04,120 but we are crying out for an extra pair of hands. 741 00:34:04,120 --> 00:34:05,360 DANIEL: Aagh! 742 00:34:05,360 --> 00:34:06,600 We're sinking. 743 00:34:06,600 --> 00:34:10,400 Can you portion the caramelised leeks as well, and season them? 744 00:34:10,400 --> 00:34:11,680 DANIEL: Um, yep. 745 00:34:11,680 --> 00:34:13,520 I definitely feel like we're sinking at the moment. 746 00:34:13,520 --> 00:34:15,320 We've got to get that lamb on, man, hey? 747 00:34:15,320 --> 00:34:17,200 We need to motor. 748 00:34:17,200 --> 00:34:19,840 I'm not sure if we can bring it all together in time. 749 00:34:19,840 --> 00:34:21,560 STEPH: Is this side not hot enough? 750 00:34:21,560 --> 00:34:23,320 No, it's not hot enough. 751 00:34:23,320 --> 00:34:26,280 I know that our main course has kind of delayed the service. 752 00:34:26,280 --> 00:34:28,000 ALDO: This taking forever. 753 00:34:28,000 --> 00:34:30,640 Guys, this will be pushed out right now, please. 754 00:34:30,640 --> 00:34:32,200 JULIE: Yep. Come on, hustle. 755 00:34:32,200 --> 00:34:34,200 Hustle, hustle on the herbs. Hustle on the herbs. 756 00:34:34,200 --> 00:34:38,640 SARAH: So, this could definitely cost our team immunity. 757 00:34:55,040 --> 00:34:57,560 SARAH: Aldo's going to help us do the lamb. So, we're good. 758 00:34:57,560 --> 00:34:58,560 Yeah. 759 00:34:58,560 --> 00:35:02,640 Although we are feeling the pressure right now and a little bit behind... 760 00:35:02,640 --> 00:35:04,560 Come on, come on, come on, come on. Quick, quick, quick. 761 00:35:04,560 --> 00:35:08,400 ..Aldo and Steph are going to help us get this dish over the line. 762 00:35:08,400 --> 00:35:09,800 Go, go, Sarah. Yeah. 763 00:35:09,800 --> 00:35:11,200 Come on. 764 00:35:11,200 --> 00:35:13,760 STEPH: Come on, team. Let's get this goin'. 765 00:35:13,760 --> 00:35:16,280 DANIEL: Yeah! SARAH: Whoo-hoo! Go, Steph! 766 00:35:16,280 --> 00:35:19,160 It's slowly coming together, but we just need to really focus 767 00:35:19,160 --> 00:35:21,120 and get everything across the line. 768 00:35:21,120 --> 00:35:23,200 ALDO: So, you want to just a little bit of colour on the outside. 769 00:35:23,200 --> 00:35:24,800 That's it. Just colour. That's it. 770 00:35:24,800 --> 00:35:26,720 Are you finishing this in the oven? Yeah. 771 00:35:26,720 --> 00:35:29,600 I'm just hoping we're not going to be delaying the customers 772 00:35:29,600 --> 00:35:31,640 from getting their meal on time. 773 00:35:31,640 --> 00:35:33,960 OK, first one's ready. 774 00:35:39,280 --> 00:35:40,600 HARRY: Alright. Ready. 775 00:35:40,600 --> 00:35:42,680 Service? 776 00:35:42,680 --> 00:35:45,360 Just those two. Thank you so much. 777 00:35:46,480 --> 00:35:48,480 MICHAEL: The dish is coming along exactly how I imagined it. 778 00:35:48,480 --> 00:35:50,840 It tastes great. The mushrooms work really well with the beef. 779 00:35:50,840 --> 00:35:53,920 The puree adds a nuttiness and the leaves add that bitterness 780 00:35:53,920 --> 00:35:56,280 and that interesting element of hiding the mushrooms. 781 00:35:56,280 --> 00:35:57,920 So, I think it hits the brief. 782 00:35:57,920 --> 00:35:59,360 Mindy, this is looking great. 783 00:35:59,360 --> 00:36:01,000 The flow works in my mind. 784 00:36:01,000 --> 00:36:02,760 Hopefully, the diners get that as well. 785 00:36:11,840 --> 00:36:13,240 Thank you. 786 00:36:17,360 --> 00:36:19,000 ANDY: Thank you very much. MEL: OK. 787 00:36:19,000 --> 00:36:23,240 So, from the Green Team, their main of A Bull in the New Forest. 788 00:36:23,240 --> 00:36:26,200 Roasted Wagyu, macadamia puree, 789 00:36:26,200 --> 00:36:27,840 roasted and pickled mushrooms 790 00:36:27,840 --> 00:36:29,960 and roasted beet leaves. 791 00:36:31,680 --> 00:36:34,000 I'm guessing everything's underneath the beet leaves. 792 00:36:58,320 --> 00:36:59,960 Beautiful plate of food, that. 793 00:37:00,960 --> 00:37:03,400 For me, the Wagyu, it was beautiful. 794 00:37:03,400 --> 00:37:05,240 It'd been rested for long enough. 795 00:37:05,240 --> 00:37:07,400 It was nice and pink. It was juicy. 796 00:37:07,400 --> 00:37:09,240 Beautifully well done. 797 00:37:09,240 --> 00:37:11,640 Then the plating. 798 00:37:11,640 --> 00:37:13,600 I thought, you know, A Bull in the New Forest, 799 00:37:13,600 --> 00:37:16,640 the leaf, great, looked fantastic. 800 00:37:16,640 --> 00:37:18,000 Kind of hiding stuff. 801 00:37:18,000 --> 00:37:20,800 I was kind of searching around, getting little surprises. 802 00:37:20,800 --> 00:37:24,200 The jus itself, I thought, was really fragrant with herbs 803 00:37:24,200 --> 00:37:27,440 and a really lovely thing to bind this entire dish together. 804 00:37:28,920 --> 00:37:31,880 My commendations to whoever made the macadamia cream 805 00:37:31,880 --> 00:37:34,480 because it had the most luxurious texture, 806 00:37:34,480 --> 00:37:36,200 the most lovely balance 807 00:37:36,200 --> 00:37:38,760 and such a small amount on a plate made all of the difference. 808 00:37:38,760 --> 00:37:40,920 Yeah. Pretty good dish. 809 00:37:41,920 --> 00:37:43,080 STEPH: Whoops. I'm behind you. 810 00:37:43,080 --> 00:37:44,520 Yep. 811 00:37:44,520 --> 00:37:46,760 Done. OK. Service, please? 812 00:37:46,760 --> 00:37:47,800 Perfect. 813 00:37:47,800 --> 00:37:50,800 SARAH: Watching those first plates go out for service 814 00:37:50,800 --> 00:37:52,640 feels pretty great 815 00:37:52,640 --> 00:37:56,080 because I really felt like we were sinking for a moment there. 816 00:37:56,080 --> 00:37:58,280 ALDO: Sarah, the lambs looks beautiful. 817 00:37:58,280 --> 00:38:02,360 I think the concept of this dish has definitely been brought to life. 818 00:38:02,360 --> 00:38:05,120 And not only that, I think it's a dish to be really proud of. 819 00:38:05,120 --> 00:38:06,680 Come on, puree, puree, puree! 820 00:38:06,680 --> 00:38:08,240 Let's go! Got it. 821 00:38:08,240 --> 00:38:10,080 Need to catch up. Beautiful. You hold this. 822 00:38:10,080 --> 00:38:13,040 The flavours are so interesting and unique 823 00:38:13,040 --> 00:38:16,000 and they really play together really well. 824 00:38:16,000 --> 00:38:18,320 Come on, let's go. Have we got more leek? 825 00:38:18,320 --> 00:38:20,400 Yeah, there's more coming. Beautiful. Thank you, Jules. 826 00:38:20,400 --> 00:38:22,600 SARAH: I feel like, at this point in the competition, 827 00:38:22,600 --> 00:38:25,920 it's really important to bring well-executed dishes, 828 00:38:25,920 --> 00:38:28,760 but also to really push the boundaries with them, 829 00:38:28,760 --> 00:38:32,120 especially in a challenge where it is conceptual. 830 00:38:32,120 --> 00:38:33,440 So, I hope we've done enough. 831 00:38:33,440 --> 00:38:35,040 Service, please? 832 00:38:35,040 --> 00:38:36,880 ALDO: Well done, everybody. Thank you. 833 00:38:38,600 --> 00:38:39,800 JOCK: Can't wait for this. 834 00:38:41,680 --> 00:38:42,880 Thank you. 835 00:38:44,960 --> 00:38:46,160 Thank you. 836 00:38:46,160 --> 00:38:48,160 OK. So, from the Yellow Team, 837 00:38:48,160 --> 00:38:50,920 we have a main named Forest Fire 838 00:38:50,920 --> 00:38:52,720 It's a native spiced lamb 839 00:38:52,720 --> 00:38:54,280 with charred leeks 840 00:38:54,280 --> 00:38:55,720 and smoked macadamia. 841 00:38:57,960 --> 00:38:59,640 I think it looks really impactful. 842 00:38:59,640 --> 00:39:02,080 It's...I think it's quite a clever interpretation. 843 00:39:02,080 --> 00:39:04,160 I like their thinking. Yeah, I like the thinking. 844 00:39:04,160 --> 00:39:05,800 Let's see what it tastes like, though. 845 00:39:44,320 --> 00:39:45,720 OK. 846 00:39:45,720 --> 00:39:47,440 Diving into the details. 847 00:39:47,440 --> 00:39:49,560 The lamb was cooked really, really nicely. 848 00:39:49,560 --> 00:39:50,840 Loved it. Yeah. 849 00:39:50,840 --> 00:39:54,680 You know, blushing, medium. Just how I like my back strap. 850 00:39:54,680 --> 00:39:56,520 Mine had some good caramelisation, 851 00:39:56,520 --> 00:40:00,160 and it was quite light on that Aussie spice mix that they made. 852 00:40:00,160 --> 00:40:01,800 That native spice mix. 853 00:40:01,800 --> 00:40:04,280 I thought they did well to kind of tame that. 854 00:40:04,280 --> 00:40:06,080 The deep-fried leeks, 855 00:40:06,080 --> 00:40:08,560 I'm...I'm not digging. 856 00:40:08,560 --> 00:40:12,320 Maybe if they were really, really finely shredded, 857 00:40:12,320 --> 00:40:14,440 they would have been a lot less in-your-face 858 00:40:14,440 --> 00:40:16,440 because they are still quite bitter 859 00:40:16,440 --> 00:40:18,720 and because they've just been flat-out deep-fried 860 00:40:18,720 --> 00:40:20,600 until they're that colour, 861 00:40:20,600 --> 00:40:22,520 they are quite tannic as well. 862 00:40:23,520 --> 00:40:26,360 When leeks are soft and beautiful and melting, 863 00:40:26,360 --> 00:40:28,040 there's just nothing better than it 864 00:40:28,040 --> 00:40:30,000 because it coats everything in a veil of sweetness. 865 00:40:30,000 --> 00:40:32,240 And we didn't really get that opportunity today. 866 00:40:32,240 --> 00:40:34,680 But I really liked the macadamia cream. 867 00:40:34,680 --> 00:40:36,120 I thought it had a really lovely texture, 868 00:40:36,120 --> 00:40:38,400 a light, smoke flavour to it. 869 00:40:38,400 --> 00:40:40,560 For me, it feels like the guys have been under the pump. 870 00:40:40,560 --> 00:40:42,200 This is the first iteration of the dish 871 00:40:42,200 --> 00:40:44,400 and we've just been so busy that we've had to get it out the door. 872 00:40:44,400 --> 00:40:47,080 "Let's get it on the plate and out the door, ASAP." 873 00:40:51,760 --> 00:40:54,200 ALVIN: And then we'll take a couple of berries soon... Mm-hm. 874 00:40:54,200 --> 00:40:55,720 To finish our menu today, 875 00:40:55,720 --> 00:40:58,120 our dessert is going to be based on the forest floor. 876 00:40:58,120 --> 00:41:00,440 And I think the plate 877 00:41:00,440 --> 00:41:02,200 that Alvin has in his mind 878 00:41:02,200 --> 00:41:04,200 is to have just a scoop of the ice-cream, 879 00:41:04,200 --> 00:41:07,120 a few of those little pickled blackberries next to it, 880 00:41:07,120 --> 00:41:10,640 and a few of the little chocolate twigs leaning up against it. 881 00:41:10,640 --> 00:41:14,720 But it doesn't look as refined as we thought it would be. 882 00:41:14,720 --> 00:41:16,920 MINDY: What's the ice-cream going to sit on? 883 00:41:16,920 --> 00:41:19,160 Have you got something for it to sit on? Um... 884 00:41:20,160 --> 00:41:21,560 We've got a test plate of our dessert 885 00:41:21,560 --> 00:41:24,160 and the ice-cream is just sliding all around the plate. 886 00:41:24,160 --> 00:41:26,240 We've just got three blackberries on there. 887 00:41:26,240 --> 00:41:28,400 We've got a bit of ice-cream, the chocolate twigs, 888 00:41:28,400 --> 00:41:30,760 but it doesn't look quite complete. 889 00:41:30,760 --> 00:41:32,560 Is there a sauce or... what are we doing? 890 00:41:32,560 --> 00:41:33,600 Um... 891 00:41:33,600 --> 00:41:35,080 No? No, there's no sauce. No. 892 00:41:43,320 --> 00:41:46,640 ANNOUNCER: Missed an episode of MasterChef? 893 00:41:46,640 --> 00:41:49,440 enjoy another serving, or savour past seasons at: 894 00:41:56,800 --> 00:41:59,080 MICHAEL: I think it needs something green. 895 00:41:59,080 --> 00:42:01,720 No, forest floor - I think we're going brown. 896 00:42:01,720 --> 00:42:02,720 OK. 897 00:42:02,720 --> 00:42:05,920 One of the things that a lot of people tend to forget is, 898 00:42:05,920 --> 00:42:07,720 it needs to be travel friendly. 899 00:42:07,720 --> 00:42:11,240 You know, like from the pass to the diner, there's a lot of movement 900 00:42:11,240 --> 00:42:13,840 and you don't want things to fall off or slide off. 901 00:42:13,840 --> 00:42:16,720 Then it'll ruin the general image of the dish. 902 00:42:16,720 --> 00:42:18,920 Do we think sitting it on the raspberries? Yep. 903 00:42:18,920 --> 00:42:20,760 And then just do some blackberries on the side? 904 00:42:20,760 --> 00:42:22,600 I think raspberries and Blackberries mixed together. 905 00:42:22,600 --> 00:42:23,600 Yep. Great. Yeah. Cool. 906 00:42:23,600 --> 00:42:24,840 Do this in five minutes, guys. 907 00:42:24,840 --> 00:42:28,160 Thank goodness smart Montana suggests 908 00:42:28,160 --> 00:42:32,000 we rest the ice-cream on a bed of raspberries. 909 00:42:32,000 --> 00:42:33,320 Mon, is it just gonna be like this 910 00:42:33,320 --> 00:42:34,680 and you're gonna, like, nestle on top? 911 00:42:34,680 --> 00:42:35,680 Yep. 912 00:42:35,680 --> 00:42:38,400 Which is great, because with our time limit, 913 00:42:38,400 --> 00:42:40,080 we think the easiest way to do it 914 00:42:40,080 --> 00:42:42,600 is to incorporate another type of berry, 915 00:42:42,600 --> 00:42:44,280 and it'll bring some freshness 916 00:42:44,280 --> 00:42:47,560 and it'll cut through the earthiness and the richness of the dessert. 917 00:42:48,800 --> 00:42:50,320 Perfect. Let's go. Let's go. 918 00:42:50,320 --> 00:42:52,240 Up the end, please. Pushing. 919 00:42:53,240 --> 00:42:55,120 MONTANA: The final dish looks quite pretty, 920 00:42:55,120 --> 00:42:57,520 but I'm worried about the balance of flavours. 921 00:42:57,520 --> 00:42:58,640 Service! 922 00:42:58,640 --> 00:43:01,760 I'm definitely worried about those blackberries, 923 00:43:01,760 --> 00:43:04,400 and I'm not sure if this hits the brief visually. 924 00:43:04,400 --> 00:43:08,240 That one might need a tiny wipe, but there's that one. 925 00:43:08,240 --> 00:43:10,640 I'm up against Billie on the yellow team, 926 00:43:10,640 --> 00:43:13,040 which is never fun. 927 00:43:13,040 --> 00:43:15,000 She's an exceptional cook 928 00:43:15,000 --> 00:43:18,960 and she is definitely really strong in this competition. 929 00:43:20,320 --> 00:43:25,000 I think I need to produce an absolutely perfect dish today 930 00:43:25,000 --> 00:43:26,360 to beat her. 931 00:43:26,360 --> 00:43:28,880 Thank you. 932 00:43:28,880 --> 00:43:31,000 I just hope that I've done enough. 933 00:43:31,000 --> 00:43:35,400 Alright, so, from the green team, we have dessert of Forest Floor - 934 00:43:35,400 --> 00:43:39,920 mushroom ice-cream, pickled blackberries, fresh raspberries 935 00:43:39,920 --> 00:43:41,680 and chocolate twigs. 936 00:44:05,600 --> 00:44:07,320 I was hoping for a lot more, to be honest. 937 00:44:07,320 --> 00:44:08,320 Yeah. 938 00:44:11,440 --> 00:44:13,160 Interesting dessert. 939 00:44:13,160 --> 00:44:15,120 In terms of a forest floor, 940 00:44:15,120 --> 00:44:18,320 I mean, the twigs, you get it from a visual aspect, 941 00:44:18,320 --> 00:44:20,520 really nice and organic looking. 942 00:44:20,520 --> 00:44:22,160 But, from a flavour profile, 943 00:44:22,160 --> 00:44:24,400 it probably needed a bit more mushroom 944 00:44:24,400 --> 00:44:28,680 to make me buy into the forest floor concept, you know? 945 00:44:29,680 --> 00:44:31,040 Yeah, I've got to agree. 946 00:44:31,040 --> 00:44:32,840 Like, when I first tasted the mushroom ice-cream, 947 00:44:32,840 --> 00:44:36,400 I was like, "Yeah. Like, that's tasty." 948 00:44:36,400 --> 00:44:39,520 But then, once you get the bitterness of the chocolate, 949 00:44:39,520 --> 00:44:41,200 the sweet sourness, I would say, 950 00:44:41,200 --> 00:44:44,160 of the raspberries and the blackberries, 951 00:44:44,160 --> 00:44:46,200 it really does drain it out. 952 00:44:47,960 --> 00:44:51,320 It just felt like a nice mushroom ice-cream 953 00:44:51,320 --> 00:44:55,600 that had just been drowned out by, you know, some things that were OK, 954 00:44:55,600 --> 00:44:56,960 without blowing me away. 955 00:44:56,960 --> 00:44:58,040 Yeah. 956 00:44:59,160 --> 00:45:00,640 STEPH: Service, please! 957 00:45:00,640 --> 00:45:01,800 Whew! 958 00:45:01,800 --> 00:45:03,480 Well done, guys. Yes! Thank you! 959 00:45:03,480 --> 00:45:04,840 Oh, you guys did so well. 960 00:45:04,840 --> 00:45:06,640 So, we've been hectic with mains, 961 00:45:06,640 --> 00:45:08,520 the mains just kind of flew, 962 00:45:08,520 --> 00:45:10,200 and now it's up to dessert. 963 00:45:10,200 --> 00:45:12,560 JULIE: That looks exactly like a log. 964 00:45:12,560 --> 00:45:17,880 And I turn around and Billie's plating, and it looks incredible. 965 00:45:17,880 --> 00:45:19,280 Billie, What do you need? 966 00:45:19,280 --> 00:45:20,840 BILLIE: Um... 967 00:45:20,840 --> 00:45:23,840 I think we're pretty well... You're good? 968 00:45:23,840 --> 00:45:25,000 ..good. OK. 969 00:45:25,000 --> 00:45:27,000 Plating up is pretty simple for this dessert. 970 00:45:27,000 --> 00:45:30,560 The idea is just a log sitting on a forest floor. 971 00:45:31,800 --> 00:45:35,720 There's some rhubarb and some dill as the main flavours. 972 00:45:35,720 --> 00:45:37,920 I feel like they're quite fresh flavours, 973 00:45:37,920 --> 00:45:40,800 and represent the regrowth of the forest. 974 00:45:40,800 --> 00:45:45,720 Just on the soil, and then we'll go dill on top of that. 975 00:45:45,720 --> 00:45:49,240 So, the great thing about being on the dessert course on my own 976 00:45:49,240 --> 00:45:53,240 is that this dish is just what I wanted to make. 977 00:45:54,680 --> 00:45:55,680 But... 978 00:45:55,680 --> 00:45:57,280 Service! 979 00:45:57,280 --> 00:45:59,640 Thank you. ..if they love it, then great. 980 00:45:59,640 --> 00:46:03,720 But if they don't like it, it's all on me. 981 00:46:07,160 --> 00:46:08,360 Thank you. 982 00:46:09,360 --> 00:46:12,160 It's just that fear, I think, of... 983 00:46:12,160 --> 00:46:13,840 ..are they gonna like it? 984 00:46:28,720 --> 00:46:29,960 Wow. 985 00:46:29,960 --> 00:46:31,480 Thank you. Thank you. 986 00:46:34,240 --> 00:46:35,640 From the yellow team, 987 00:46:35,640 --> 00:46:37,360 their dessert of Regrowth. 988 00:46:38,640 --> 00:46:40,920 Dill choux with rhubarb. 989 00:46:44,280 --> 00:46:48,440 What I love is that little contrast of the green dill sugar in the fronds 990 00:46:48,440 --> 00:46:50,280 just popping up through the soil, 991 00:46:50,280 --> 00:46:52,840 because it does suggest that little bit 992 00:46:52,840 --> 00:46:56,280 of the first regrowth after a fire, which is the whole point. 993 00:47:15,600 --> 00:47:16,960 Who made the choux? 994 00:47:16,960 --> 00:47:19,320 Did Billie make the choux pastry? Billie. 995 00:47:20,600 --> 00:47:21,760 She made everything. 996 00:47:27,480 --> 00:47:29,720 That was a cracking dish. 997 00:47:29,720 --> 00:47:31,160 Absolutely loved it. 998 00:47:33,000 --> 00:47:36,240 Choux pastry - light as a feather. 999 00:47:36,240 --> 00:47:37,960 Dill flavour - beautiful. 1000 00:47:37,960 --> 00:47:41,320 Billie, again, just... she's got a really nice touch 1001 00:47:41,320 --> 00:47:45,120 when it comes to tempering strong flavours, 1002 00:47:45,120 --> 00:47:47,760 in this case dill, in a dessert. 1003 00:47:47,760 --> 00:47:49,160 Dill is one of those things 1004 00:47:49,160 --> 00:47:52,200 I think a lot of people only think of it as being something super savoury, 1005 00:47:52,200 --> 00:47:55,880 but we also know it can stack up against really big flavours 1006 00:47:55,880 --> 00:47:57,200 and hold its own. 1007 00:47:57,200 --> 00:48:01,200 And here, paired with the rhubarb, I think it works really well. 1008 00:48:01,200 --> 00:48:04,200 The rhubarb is a very intense sour flavour, 1009 00:48:04,200 --> 00:48:05,720 but it's really balanced 1010 00:48:05,720 --> 00:48:09,480 with that delicate herbal fragrance that the dill brings. 1011 00:48:09,480 --> 00:48:13,720 I think it's just enough to be there, but not to be overpowering. 1012 00:48:13,720 --> 00:48:17,440 30 plates! Billie did 30 plates! 1013 00:48:17,440 --> 00:48:19,680 Like, start to finish. 1014 00:48:19,680 --> 00:48:22,040 Man, she's...she's good. 1015 00:48:22,040 --> 00:48:23,880 Billie, the choux is beautiful. 1016 00:48:23,880 --> 00:48:26,520 BILLIE: Happy? Yeah! Great. 1017 00:48:26,520 --> 00:48:27,600 Good-O. 1018 00:48:27,600 --> 00:48:29,000 ALVIN: Oh, my God. Is that the last plate? 1019 00:48:29,000 --> 00:48:30,720 Yeah. Oh, Jesus! 1020 00:48:30,720 --> 00:48:32,680 (MIMICS ALVIN) Oh, my God! Oh, my God! 1021 00:48:34,720 --> 00:48:37,160 ANDY: What started as like, you know, the perfect surroundings, 1022 00:48:37,160 --> 00:48:39,160 the perfect kitchen, the perfect pantry, 1023 00:48:39,160 --> 00:48:41,800 seemed to be the perfect menus as well. 1024 00:48:41,800 --> 00:48:43,200 Yeah, I couldn't agree more. 1025 00:48:53,840 --> 00:48:56,120 Today we delved deep into the forest 1026 00:48:56,120 --> 00:48:59,960 and what we found were some truly artful plates of food. 1027 00:49:01,080 --> 00:49:03,000 And for one team today, 1028 00:49:03,000 --> 00:49:07,240 that imagination has secured you a chance to vie for immunity tomorrow. 1029 00:49:07,240 --> 00:49:09,480 So let's see who it is. 1030 00:49:11,560 --> 00:49:14,520 The energy in the kitchen today was brilliant 1031 00:49:14,520 --> 00:49:16,920 and the results speak for themselves. 1032 00:49:18,360 --> 00:49:21,080 Let's start with the really big hits. 1033 00:49:21,080 --> 00:49:24,600 One of the desserts absolutely blew us away. 1034 00:49:24,600 --> 00:49:27,560 It was downright delicious. 1035 00:49:27,560 --> 00:49:31,240 That dish was cooked by... 1036 00:49:35,240 --> 00:49:39,200 ..Billie, giving deserts to the yellow team. 1037 00:49:39,200 --> 00:49:41,880 (ALL CHATTER EXCITEDLY) 1038 00:49:41,880 --> 00:49:43,200 Great work, guys. 1039 00:49:45,760 --> 00:49:47,800 Well done. Thank you. 1040 00:49:49,960 --> 00:49:54,000 The next dish that really impressed us was an entree. 1041 00:49:54,000 --> 00:49:58,920 It was balanced and fitted seamlessly into the environment. 1042 00:49:58,920 --> 00:50:00,560 And that entree... 1043 00:50:05,080 --> 00:50:06,680 ..was cooked by the green team. 1044 00:50:10,920 --> 00:50:12,400 Really proud of you, babe. 1045 00:50:12,400 --> 00:50:16,040 Mindy, Harry, what a partnership that was. 1046 00:50:16,040 --> 00:50:18,160 Well done. BOTH: Thank you. 1047 00:50:20,280 --> 00:50:23,480 DANIEL: Oh, man, oh, man. Here we go. (CHUCKLES) 1048 00:50:23,480 --> 00:50:25,720 (LAUGHS) Dan! 1049 00:50:27,000 --> 00:50:29,200 So, the main course. 1050 00:50:30,480 --> 00:50:33,720 Although both teams' proteins were beautifully cooked, 1051 00:50:33,720 --> 00:50:38,920 only one's accompaniments were equally as impressive. 1052 00:50:38,920 --> 00:50:44,800 And only one team brought us a dish that was executed near perfectly. 1053 00:50:46,960 --> 00:50:48,440 And that main... 1054 00:50:49,600 --> 00:50:51,360 ..was cooked by the green team. 1055 00:50:51,360 --> 00:50:53,720 (ALL CHEER AND LAUGH) 1056 00:50:57,920 --> 00:51:02,360 I'm so happy. My first team captaincy, and my team won. 1057 00:51:02,360 --> 00:51:06,080 Our creative director! Good work, babe! Good on ya, Alvin. 1058 00:51:06,080 --> 00:51:07,920 That's great. Holy moly. 1059 00:51:07,920 --> 00:51:09,360 I mean... 1060 00:51:09,360 --> 00:51:12,440 Yes! Yes! 1061 00:51:12,440 --> 00:51:16,520 Green team, you lot were clearly inspired by what you saw today. 1062 00:51:16,520 --> 00:51:19,000 Keep cooking, keep pushing yourselves, 1063 00:51:19,000 --> 00:51:20,800 and do not get comfortable. 1064 00:51:20,800 --> 00:51:25,080 Because tomorrow we are dialling up the heat. 1065 00:51:25,080 --> 00:51:26,560 Tomorrow's immunity, 1066 00:51:26,560 --> 00:51:30,560 it is unlike any other immunity that we've had this season. 1067 00:51:30,560 --> 00:51:32,040 (NERVOUS LAUGHTER) 1068 00:51:33,040 --> 00:51:37,200 It is going to be a monster day. 1069 00:51:38,960 --> 00:51:41,240 Oh. What? 1070 00:51:41,240 --> 00:51:45,280 ANNOUNCER: Tomorrow night on MasterChef Australia, 1071 00:51:45,280 --> 00:51:48,160 we turn up the heat in the kitchen. 1072 00:51:49,400 --> 00:51:52,080 MARCO PIERRE WHITE: Ask yourself, who are you? 1073 00:51:53,320 --> 00:51:55,120 And what would I like to be? 1074 00:51:55,120 --> 00:51:58,560 Get ready for White heat. 1075 00:51:58,560 --> 00:52:00,560 Captions by Red Bee Media