All language subtitles for masterchef_australia_-_s18e42

Oh my God!

What are we doing out here?

What is going on?

Hurry! Come on in, gang!

What is happening?

Oh my God, we're out of the picture.

Oh my God!

Hello, everybody!

It's nice to be outside in the fresh
air, isn't it? Lovely, mate. Beautiful.

Come on.

Just breathe with him.

This is the last round of knockout week.

So, it's your final chance to cook a top
dish and keep yourself safe from

tomorrow's elimination. Yeah.

And guess what?

What?

It's the team service challenge!

I have been waiting for this for so
long.

Service challenges are really the only
taste you get of cooking in a commercial

kitchen.

I cannot wait for this challenge.

Today you're cooking for the people who
grow the ingredients we're lucky to have

here in the MasterChef kitchen.

Oh, that's cool.

Cole's farmers and producers.

Oh, nice.

Respect. You'll be split into two teams
of three.

Each team treating these farmers and
producers to a two-course fine dining

lunch. To thank them for all their hard
work. Yay!

It's going to be so good.

Oh my gosh, so hot.

Now, want to know what you're cooking
with?

Yeah.

Bring in the delivery!

What? What?

Where is it?

I can hear it.

I can hear something.

This is so cool.

Oh, my gosh. There are two women rock up
in their tractors, bringing some sort of

mystery ingredient.

Woo!

Woo! That was so cool.

Hi, Rebecca and Tanya.

Welcome, ladies. Thank you. Thank you.

Why don't you tell us a little bit about
what you've brought in?

So, these amazing babies, they are
predominantly grown in Victoria.

New South Wales and South Australia.

And Rebecca, what do you have?

So these amazing babies are only grown
in Queensland and these ones have come

from the Sunshine Coast.

I would describe them as like the king
of fruit.

All right, Tanya, show us what you've
got.

Today I've brought in navel oranges.

Everything. They are just so special
because of the amazing amount of things

that you can do with them.

I really like to make mimosas because
then I get champagne, but I also get my

vitamin C.

And Rebecca, what's in your crate?

Today I have brought pineapples.

I think pineapples are amazing because
they look so aggressive, but they're

actually so sweet and beautiful.

You cannot go past sliced pineapple on
the barbecue. It's absolutely the best.

Thank you so much for bringing in these
incredible fruits. We'll see you in a

couple of hours' time for the tasting.
Can't wait. Looking forward to it.

Thanks again. Thanks, guys.

Today I'm going to be doing mimosas and
barbecued pineapple.

The surprises don't stop there.

is getting a special someone to help
them on the path we've brought in two

seriously distinguished chef one comes
with a Michelin star and

the other is the first MasterChef
contestant to ever earn a chef's hat

please give a round of applause

I'm actually really excited that it's
Chef Jean-Christophe and Andy. It's

really game on now, isn't it? Come on.

They know our strengths and weaknesses.

Let's get you in the team.

If you get a yellow apron, you're
cooking pineapple with Andy.

If you get an orange apron, you are
cooking with orange with me.

The yellow team. Nice. Cooking under our
mentor, Andy. And pineapples is probably

one of my favorite fruits. I'm so
excited.

Okay. First team, we have Annabelle,
Vinny, and Harwood.

With me, cooking laundry, is Pat,
Alayona, and Petro.

Petro, are you happy with the situation?

Yeah, I'm really happy with the team,
really happy with the ingredients,

really happy with the challenge, and
really happy with Jean-Christophe. Yeah,

so really looking forward to it.

Yeah, yeah.

Aaron,

it's the fine dining challenge, so it
must be right up your alley.

Yeah, I'll just have to plate things
really small again.

Well, yeah, I'm excited. I'm super keen
with Annabelle and Vinny, and I can't

wait to work on Andy, because this will
be the closest I'll get to a

professional kitchen.

Nice.

We're giving you two hours to plan,
prepare, and cook a fine dining meal

for 16 diners each, plus the few and
myself.

Girls night!

You must feature your fruit in both main
and dessert dishes.

You'll find everything you need,
including the pineapples and the

oranges, in the pantry.

The team who serves the best two-course
meal will win the immunity that you've

all been working so hard towards.

The bottom team will be cooking in
elimination, with Hannah, Luke, Casper

and Emily.

Both teams will have a few minutes to
plan before we send in the big guns.

Andy and John Christophe.

Are you ready?

Yeah.

Your time.

Start.

Now. Come on, Vinny.

Quick.

Let's get a move. I love team service
challenges and it's exciting cooking

with Pat and Aliona.

All right, who's got the best
handwriting here? I can do it.

Alyona, she's the orange queen. I think
she's using them almost in every dish.

So I don't think we're going to have any
issues with inspiration for that.

So you're asking for mains?

Dutch? I've never made duck a la roche
before. Have you?

Well, not like a la roche, but I've made
the duck and we can do the sauce. What

about the sides?

Could do with puree.

Yeah, okay. You guys keep doing that.
Okay, cool.

And I've... Luckily, Alyona's got a
clear plan with our mains.

I definitely feel more confidence with
orange in a dessert, so I really want to

take the lead here.

Sorry? Yeah, I was thinking of doing two
big tarts. Oh, okay, okay, okay. Is that

or eclairs? Are you comfortable making
soups? I'm comfortable making soups.

I've just never made eclairs, but we do
have the patissier expert with us on our

side today.

Eclairs is such a traditional French
pastry. It is fine dining, and I think

it would be a good opportunity to learn
from the Michelin star pastry chef.

You know, this is why I've come to
MasterChef. All right.

Okay,

guys, we really need to lock in an idea.

So we're going to do a chicken thigh.

Are you happy with chicken thigh? I
don't know. I just think if I'm going to

a nice restaurant, I would think a nice
pork chop would look better.

Okay, so pork chop.

I think I'm more comfortable with
chicken because it's a smaller piece,

that's all.

The other thing with chicken though is
you have to butcher it. They're all

going to look different.

It's ready to go. You just cut it up.

It's ready. Okay.

This is exciting for when I get to be
the taster today and you two are in the

kitchen leading your team. Which is also
exciting. Very exciting.

I'm so glad I've got the wine.

There's nothing in cooking world where
you cannot possibly add a bit of orange

juice. So I'm super pumped.

Look, I think it's an advantage to have
the more unique ingredient, you know.

I do, because that is going to be, it's
going to stand out. You better get

changed and join them. Thank you. Good
luck. Good luck, ladies.

Come on, guys, the clock's

started.

But you tell me, because I don't know
the flavour.

Oh, my God, we have wasted ten minutes
over what protein to use.

Right, yellow team.

Not off to a great start.

Like pineapple for me in a dessert?
Yeah. That's where we win this. Yeah.

Okay. I was thinking doing like a
dessert roti. Okay. And then do a

toasted coconut ice cream, a pineapple
fish sauce caramel, then some little

pickled pineapples over the top. I think
it sounds amazing. Are we confident to

do the roti?

I worry about the time.

If you guys tell me you can do it, I'm
all on board.

I didn't want to say, like, a boring
dessert. I wanted to do, like, something

a little bit, like, interesting.

Let's do it.

What are we thinking for the main?

Pork chop.

Yep. Marinated in a pineapple sambal. Is
that right? Mm-hmm.

We've got a spring onion oil.

And we're just still tossing up on the
side.

Yeah, it seems a little bit unfit.

You're obviously going for, like,
Southeast Asian flavours here. Yeah.

With the sambal, is that something that
we could marinate but also have some on

the plate?

Yeah, we could actually. So I can
actually sieve it through, get rid of

all the bits, and we can have that on
the plate. Because that's going to be

like the pineapple element.

So I feel like we need to reinforce the
pineapple flavour here.

I feel like it does need something else.

Yep.

You've got to go toss the pantry out for
something. It doesn't have to

necessarily be starchy, but I think it
just needs to be something else

substantial. Okay?

Go and have a look. Okay.

You get onto the ice cream and the roti?
Yeah. And then we'll check back in.

Aaron and Vinny are going to do the main
course and I'll look after the dessert.

Okay. We know we're doing a Southeast
Asian vibe.

But I am worried that our dish hasn't
been blocked in. Okay.

There's only a 50-50% chance of going
into elimination tomorrow.

So we have to really put our best foot
forward.

Oh, I love it.

How are you, Pat? I'm good, mate. How
are you? Give me some massage before we

start. Oh, that's nice. Thank you. Thank
you.

Okay. So we've got duck.

Yeah, so we are cooking pan-seared duck
breast with a parsnip puree and orange

and cognac sauce and some chard and
dives.

Yeah, really happy with this kind of
classic French technique when you've got

the big man in the kitchen. So far,
you've got a great menu. Two dishes

using an amazing ingredient.

Yeah. And I think I've got the best
team.

Let's go. Let's do it.

Let's make it. Let's go.

Come on, butcher Pat.

That will dissolve in the oven
naturally. You don't have to worry.

Yeah, that's what I'm saying. I'll break
down these two.

I get straight on to breaking down a few
of the ducks ready for the sauce. Yeah,

Patty. Leona's getting the other
elements of the sauce ready for the

mirepoix. This is too small. A mirepoix
is a bit bigger.

And Petro is getting started on his
dessert element.

Yeah, Pat.

Yeah, those dessert fingers gone.

We were wondering who would be on
dessert.

Yeah, we knew it would be you.

Normally in MasterChef, we cook our
dish, we bring it to the judges, and

it's kind of done.

Here we're doing it repeatedly, making
sure that every dish is perfect in

quantity. Oh, yeah, definitely a really
steep learning curve.

Hey, Andy.

Yeah, what are you cooking?

Yes. Oranges.

What are you cooking?

We're doing roast pork. Roast pork?

Southeast Asian flavors.

Can I say something?

Yes, please.

You look great.

Oh, mate, you look so sexy.

I love the way you are in the kitchen,
honestly.

Oh, mate, you and me both. Right back at
you. Does he look great, does he?

Yeah. Fantastic.

All right, we need to accelerate.

You have 90 minutes to go!

No way!

Can we have a bit more?

We need this in the pot in like 15
minutes. Done.

Where's Aaron?

We've got time ticking away.

I've been sent into the pantry to try
and find something.

that can help bulk out this dish and
really tie it together.

Something with, like, some crunch, some
bite.

You know, we could go with some greens,
some pickled greens. That, to me, is a

bit boring.

Pork and mushroom, fried mushroom,
deep-fried mushroom. There's a lot of

things going through my head right now.

I'm so overwhelmed.

We've got to start hustling here, guys.

I don't want to get worried about time,
but it's getting that way.

I need to make a decision really fast.

Okay, we've got to start hustling here,
guys. I don't want to get worried about

time, but it's getting our way.

We've got to check on Aaron.

How are we looking?

I'm thinking we go down the more vegetal
route.

Because you're obviously going for
Southeast Asian flavours here. Yeah.

Maybe something charred, like a charred
green or a radicchio-y sort of

bitterness.

Yeah, yeah, yeah.

Yep.

After a lot of deliberation, we've
decided to use radicchio as an element

to really bulk the dish, but also tame
the sweetness of the pineapple.

So it's going to be a sambal marinated
pork chop that's served on bone sauce.

It's going to have spring onion and
kaffir lime oil and some charred

radicchio. That's a lot to do.

Yeah, got a motor, got a motor. Yep.

Aaron, do you want me to help you with
anything?

I'm just going to get the sambal on the
go.

I want the sambal to be really aromatic
and punchy and really have that

sweetness and the tartness of the
pineapple.

We need to pump that out so quick
because we can't do anything with the

pork until we get the sambal done.

Yeah, that's smelling really good, mate.
I'm trying to move as fast as I can to

make up a lot of lost time.

I get the first batch. Yeah, that looks
really good.

Smells good.

And then start to make a second batch.

It's going to be everywhere in this
main. So don't cut corners. I know I'm

saying push this thing out. Yep. But if
this isn't perfect, like, I don't think

our dish is going to be as good as it
can be.

Come on, Aaron.

Yeah. Look, flat. It's like an
asparagus.

Look at this. See?

It's a little quicker.

I have so many tips.

No, it's not tips. It's 50 years of
experience. That's what it is. Oh, okay.

Oh, my gosh. And I've learned a
gazillion of little things and tips and

tricks in the kitchen. So I'm going to
listen to JC really carefully today.

For the main course, we're making
pan-seared duck with parsnip puree,

orange kind of gastriki sauce, and
grilled and diced.

In order to set time, we're going to do
a silt and a silt in the same time.

Okay. Right? Which is totally fine.

I am working on the orange sauce.

It's really important we build the
flavors correctly because that's the

only element curing oranges.

Right, which one do you think will be
associating with oranges?

Like a light pinot noir?

Classic French sauce always starts with
mirepoix, some bones.

Oh, nice.

Oh, it's beautiful.

And then adding some wine to make the
reduction.

You can see clearly this is going to be
reduced. It's going to be a lot of

flavor coming out.

We need some spice now. Spice. Star
anise.

Yes, start it quick.

I know the sauce is going to take a lot
of time to build the flavors, so I'm

going to keep tasting it and balance it
until the last moment.

The smell of that, I can't mom.

Huh? I told you yesterday, you watch
what the time is, they just don't know.

Chef, Jean-Christophe.

Sorry, we closed.

VIPs. The restaurant is not open.

You have to come back later.

We want a preview.

Team Orange.

Main course, we're going to be doing
duck à l'orange. Amazing.

Finish the duck breast.

And what's for dessert?

So Petro is going to be doing the
dessert.

Okay. He's going to make an éclair. He's
never made that chef.

You can learn from the best. It's okay.

Had they already decided on quite a
French menu, or was it... Your

influence. You know what? By the time I
turn up, they've already made up their

minds. Yeah, right.

Yeah, yeah. So which is great.

You might have it in the bag.

I can wait and see. Yeah.

I'll take it. I'll take it. Thank you
very much.

Bonne chance.

Merci beaucoup.

Okay. We need to speed up a bit.

And up.

Ladies. How's it going? Really good.
Really good.

Yeah? Your team's using pineapple.
What's the menu? We've got some

beautiful racks of pork cutlets. So
we're going to marinate them in like

this raw thumb bowl mix.

Spunky. I think that sounds delicious.

Let's see how much we need for people.

This is hard.

So Annabelle's charging on with dessert.
Yeah, I can see that. We're going to do

a piece of charred pineapple, which is
going to get glazed on the hibachi.

She's got a toasted coconut ice cream to
go with that. Yeah.

And then the roti as well. Sounds nice.
Sounds like a really good menu and a

really cohesive one. Yeah.

Any words?

Time.

Time. It took us a long while just to
kind of like get the training wheels

off. We better let you get back to it
then.

Good luck. Good luck.

Tastes good.

Bit more salt.

Orange team, yellow team, we're at the
halfway point and you have one hour to

go. Oh, guys, we got this.

We have this. You don't want to end up
in elimination.

Yeah, come on. You can do it. I know you
can do it.

It's a great little menu.

Completely under the pump. Yeah.

Desserts aren't, you know, naturally my
forte. I can do them in small batches,

but in big batches like this, it's a
little bit overwhelming.

250 sugar.

I'm leading the dessert charge.

And I'm making a chocolate and orange
eclair with a hazelnut caramel orange

creme patte and with an orange syrup.

Oh, this is a workout.

I've made two, but I've never made
eclairs.

You start with the eggs. Come on,
quickly.

And with my burr. One by one.

Are you sure that's the right amount of
eggs?

Why don't you put a little dollop in the
oven now and see what happens?

So in the oven, the key to choux pastry
is getting a beautiful rise and then

drying them out. So we've decided to do
a test-up.

Ho, ho, ho! Hey!

Oh, wow, it's beautiful. Looks great.

Your shoe are super light. It feels very
rewarding getting Jean-Christophe

excited by a shoe pastry.

You're getting better and better and
better.

I think this moment really gives me
confidence that I can trust my instincts

and I feel like now I can really motor
on.

All right, guys, let's go. Let's crack
on.

Time's ticking, guys.

All right, Annabelle, let's go, girl.
Oh, my God.

I'm in charge of doing dessert, and so
today we're going to be doing a toasted

coconut ice cream with a fish sauce
caramel, pineapple, and then we're going

to try a dessert roti sort of thing.

Is that okay?

More kneading? Maybe a little bit more.
A little bit more, but not much more.

I think there's a little question mark
around whether we're biting off more

than we can chew with the dessert roti.

I just want to make something a bit
different, a bit fun.

I've never made roti on such a large
scale.

What have I done to myself?

And it is a labour-intensive thing. You
have to roll it out, stretch it, and it

does take time.

It needs about 30 minutes to rest, so I
would like to start rolling out rotis

at, like, 30 minutes to go.

I think that'll be good.

I'm getting a little bit concerned about
the roti. Yeah. I don't know how you

feel about that.

I'll load up.

I want to try and do it because it is
something that if it's on the plate and

we can pull it off, it'll be really
epic.

Come on. So I just need to crack on with
my other elements and hope I can get it

done. Okay. If you're cool, I'm cool.
Yeah. Let's just push on. Yeah. Come on,

guys. Let's go.

It's very interesting.

You can see everything that Andy's doing
and like all the stuff that John

Kristoff is like coaching them on. A
cube of chocolate.

Oh, my.

Pretty disappointing to be missing out
on getting a chance to really work with

Andy or John Christophe. The yellow and
the orange team is learning so much from

being on the floor with them.

From the middle, always mix from the
middle. Look at me.

The vibe of Orange Team is exactly like
John Kristoff. A lot of energy.

Smell, smell this and smell that.

A little bit hectic.

Mix and smell.

Mix and smell. A little bit chaotic
even.

Anything we don't need, out.

I think I've learned that I need more
aggression in my cooking.

No, you have to be aggressive.

Okay, I do.

Yellow team is definitely being run a
little bit like Andy's personality, too.

Okay, which means we don't have enough.
Not enough, no, because I was going to

do another round, but I'm going to do
the stuff first, and then we'll do that.

Perfect. Okay.

Perfect. A little bit more laid back.

Let's try and work as clean and
efficiently as we can. But very

efficient. That's going to make our
lives so easy when it comes to service.

Come on, bud.

The biggest question I have for myself
today is how I'm gonna get

20 duck breasts cooked perfectly with
the commercial equipment we've got here.

It's not something I'm super familiar
with.

Ideally, we would have liked to start it
in a cold pan, but we can't get all 20

done at once on the stovetop. So doing
the duck on the flat top today, probably

getting beautiful crispy skin, and then
we're going to get it into the oven

afterwards to finish the cooking.

Whenever there is a team challenge, I
definitely feel a huge amount of

pressure. Any mistakes will be
contributing to other people's destiny

in the competition.

It kind of starts to dawn on me that,
like, the centrepiece of the main dish

is the duck breast.

I'm going to need to cook 20 of them
perfectly and consistently to be safe

from the elimination tomorrow.

When life gives you pineapple and
oranges, make something delicious.

45 minutes to go.

Please,

please, I don't want Andy to win.

Hey, I don't know about you, but I've
got a bit of pride on this one. This is

like, yes, massive pride on the one.

Having Andy lead us as a team today is
an amazing privilege.

Really, that's looking really tasty.

He's making sure that we're all on top
of our jobs. We're working smart. We're

working clean. Remember, cook smart.

Make sure you've got your own bin so you
don't have to keep walking over here.

Wings are in.

Aaron's working on the sambal. Yeah, got
a motor, got a motor. Annabelle's just

spotting along with her dessert.

And I'm working on the chicken jus and
the pork. We need to start cooking that

pork pretty soon. It should have been in
there 20 minutes ago.

Oh, my God.

They're pushing it there.

All right, I'm just going to put these
back in there. Okay, can I just get this

pork in? Because otherwise we don't have
a dish.

I'm a little bit worried that we might
not get our food out in time.

So, like, real quick, we've got to get
that on.

Pork chops that big will probably take
about 40 minutes.

Ideally, we can rest them for at least
20 minutes. But it looks like we're

going to have to sacrifice a little bit
of time on the resting.

This pork needs to get in the oven as
soon as possible if we're going to have

a chance at that immunity.

And that's it.

Now, we're nearly coming to the lobby
guest. The farmers are arriving.

So we need to focus on the sauce, on the
puree, on the duck, and the andes.

Yes. Right?

I remember that sauce is what should be
saving you.

Yeah. We're making reduction for that
orange sauce with different spices.

It's tasting good. There's so much
flavor. It's very rich.

Sweet and sour.

Is there enough orange in it? But I'm
worried.

There's not enough orange.

This should be the cure of the dish.

I very quickly add more orange juice.

I'm trying.

I'm just hoping that it's going to fix
it. Go, guys!

Okay,

cool. Now I need to finish all the other
elements.

And diced. They're still in the oven.
Also toasting some hazelnuts as a crunch

element. I'll need to start making puree
now as soon as possible. I want the

parmesan puree to be beautiful, silky
smooth.

Like as a base, that's really going to
complement the dark and really hero the

sauce.

Go team orange!

We're pretty prepped for time.

Pork's still in the oven, that needs to
come up to temp still. We still need to

get the sauce done, the garnish is done,
and also get this oil sieved through.

I think we can do it, but yeah, we'll
just have to push.

That looks like looking really nice.

Temper it with a little bit of that
sambal.

Aaron, tell us how it's tasting,
brother.

Like spicy pineapple.

Love it.

So the sambal is ready. It is the
carrier of the pineapple and it's going

through everything.

It's in the marinade of the pork. It's
glazed over the radicchio. It's also

going to be a quenelle on the plate. So
I'm confident we've really highlighted

the pineapple in the dish.

Let's have a little team talk to see
where we are. I think the mains are just

coming together now, but they're not
finished.

Yeah, we've got to wait for that pork. I
think with five minutes to go, we'll

pull it out.

What we're going to need to do is think
about plating. Yeah.

I don't really want to get involved in
the plating, okay?

I think I've got an idea. Okay.

I really want to take the lead here,
because this is what I want to do once I

leave the MasterChef kitchen.

I love it.

Sonny, you've just got to be ten times
quicker.

Okay, Chef. Sorry, Chef.

Close the door. Close the door.

You're like my wife. Every time in the
winter, the front door is open.

Why don't you open?

20 minutes to go, and we are still
feeling chaotic.

Are you ready to go, son?

They've got to be.

I've lost track now of the main side of
the kitchen, but I know that they're

using both of them, the combi ovens. Out
of the oven.

And keep that oven working.

My eclairs are behind and I need these
in the oven ASAP. Otherwise, I'm not

going to get a dessert up.

Hey, Aliona, what's in here? Pass me. I
am going to need one of the ovens. Okay,

let's hope you like it.

I've never made eclairs before.

It's quite nerve-wracking.

And given it's fine dining, it has to
look absolutely perfect.

I'm piping them, and they're actually
coming out pretty well. I think this is

looking all right. They're holding their
shape. I'm so happy.

It looks great, guys.

So my eclairs are in the oven.

Just got to push. I've got my creme pat
in the blast chiller, and the orange

syrup is done.

Now I need to make my caramel.

We are going to be scrambling, but I
didn't expect anything less on a day

like today.

Pour it, and then start to pour out, and
then we'll stop it. Hey, guys.

Oh. Oh, my God.

Now. Woo!

And it's, like, just funky.

Oh, my God, OK, we've got to serve them
soon.

You're coming down to the wire.

Funky fish sauce.

Yeah, that's better. I've got my toasted
coconut ice cream in the freezer.

My fish sauce caramel.

And fresh pineapple salsa. Done.

Do you think we should still try to do
Roddy or just go with the, like, roll

out a giant one, cut it up and then cook
the individual pieces?

I haven't cooked the pineapple yet. I
don't know, Annabelle. I don't know how

long it takes to make roti. I don't know
how long it... I really want this roti

to be on the plate. I think it's so
exciting and fun and another skill to

show the judges, but I don't know
whether we can get it up in time.

Honestly, Annabelle, Annabelle, I want
you to make a decision.

Whatever that decision is, I'll back
you. I promise.

Oh, I'm going back and forth.

Um, it's not just me that this is going
to affect.

This is going to affect Vinnie and
Aaron.

And I don't want to be the reason that
we go into elimination tomorrow.

I'm freaking out.

Annabelle, I want you to make a
decision.

Okay. Whatever that decision is, I'll
back you. I promise.

I really want this roti to be on the
plate.

But... I don't think there is enough
time to get this roti done.

OK, I'm sacking it. I'm sacking it.

Yes, great.

Yeah, I bit off more than I could chew,
which I feel bad for.

I'm just roasting some nuts in the oven.
I've got some macadamias and some

cashews and then I'll put some coconut
with it just to add some crunch.

Good switch, Annabelle.

I really hope this is the right
decision.

Oh, bad.

Less than 10 minutes to go.

I've got all the duck bread out of the
oven and it's resting.

And now I just need to check the cook on
the duck.

It's cooked beautifully.

I could not be happier. It's perfectly
blushing pink from top to bottom and the

skin's crispy and they're just so juicy.
They look really great.

Couldn't have a more perfectly cooked
duck bread.

Right, ready to plate?

Now I'm going to start to get them all
ready for service. Then I can focus on

the plating.

Yep. It's time to pull the pork out of
the oven, and it is looking beautiful.

That sambal is dark and sticky and
caramelised, and it's smelling

incredible. But they haven't had time to
rest.

Okay.

Let's have a look.

Think about this really, really nicely.
Yeah. We want a beautiful, clean cut.

Yeah. Because that, whatever cut side
you do, that's going to be facing up.

Okay.

Okay, so it's a little bit under.

Oh, no.

So we're going to get it straight on the
flat top. It's very close.

Yep.

Oil? Yep.

We can't be serving undercooked pork to
our diners today.

I need to sear it hard and fast on the
flat top to get some caramelisation and

get it ready to go on the plate as quick
as possible.

stressing out for everyone right now.

I don't know about you, but I'm really
excited for this. We've got two very

different teams. The orange team, under
Jean-Christophe's leadership, cooking a

French-inspired meal. And then Andy's
team, the yellow team, cooking

pineapple, doing a kind of Andy-inspired
meal. Yeah, yeah.

Very different approaches.

It's going to be interesting to see the
outcome.

Just heating your jus up for you, Aaron.

Thank you, Chef.

So, service has begun, and it's hectic.
Thank you, sir. I'll go to your left.

Yeah, move down, Annabelle. This is like
the dance, the service dance.

This is an absolute rush.

Oh, man.

Service, please.

Like, I never thought I'd run the pass
on anything before.

You getting the buzz? You getting the
thrill? You getting the love?

I am. This is insane.

That excitement, seeing all those plates
go out, and, like, you know, making sure

everything's the same.

I'm loving it.

Oh, Aaron.

That looks so beautiful.

We've got that heat in a pineapple
sambal, the bitterness, the radicchio,

and the sauce, rich, flavourful.

You happy?

Yes, chef. But I'm worried that the pork
might not be cooked through and that

would ruin the whole dish.

Service bowl plate, please.

Hello.

Thank you.

Thank you.

This is Yellow Team's main pineapple
team.

Roasted pork chop with pineapple sambal.

Very generous.

That looks and smells absolutely
delicious.

All right, let's get into this.

Okay.

Oh, it cuts like butter.

My piece of pork was cooked so
beautifully.

It was so tender and succulent.

Beautiful caramelization on top. And
then that sambal with the little tiny

pieces of pineapple was such a gorgeous
combination.

Sambal on a plate of food like this
could be quite polarizing. But for me,

they've really controlled it and kind of
knitted it all together with that choice

of leaf. I love the bitterness and
crunch it provides.

I quite like that they've tripled down
on the sambal element. And I think for

me, the thing that makes it are those
little chunks of fresh pineapple really

highlighted all the places where the
pineapple was. Yes, yes. I really loved

it. I would polish that off. I'd buy it.
I'd pay for that. Yeah, yeah, thanks.

We're taking too much time. We're going
slower today.

Oh,

my God.

I feel like I'm in this professional
kitchen.

I have to deliver. There's nowhere to
hide.

That plate is cold. That plate is very
hot.

You can stay on that.

We're running around, trying to get
about 20 plates of food.

Consistent, delicious.

Please, come on, Alena.

Come on. There's a lot of pressure.

We need to be quicker.

Yeah. But I think our plates look
beautiful. The duck is cooked perfectly.

We have some creamy parsnip puree.

It's a little undyed.

Yeah. But...

I'm still questioning whether there's
enough orange in the sauce to keep us

safe from tomorrow's elimination.

Two ducks. Service, please.

You're welcome.

Next.

Ah, thank you.

Orange team was John Christophe's team.
They cooked with oranges, and they've

made a pan-seared duck with orange
sauce.

Okay.

I've got to say, it looks very fine,
don't it? It does.

Poofy, incredible croissant on the duck.
The colour is spot on.

Beautifully cooked duck.

Yeah. Nice and juicy.

Beautifully caramelised. The croissant
is just completely on point.

The parsnip puree is so parsnippy, if I
can say that. We've had a lot of parsnip

purees, but this one is right up there.
Silky smooth, sweet, deeply earthy. I

love the crunch and that kind of body
that the hazelnut crumb gives. And the

endive is beautiful. It's really tender.
You can cut through it.

The jus, the sauce, you know, it's nice.
It gives a bit of body.

But I'm not getting much orange.

Very subtle.

Very.

I keep going back to try and
investigate.

Apart from a very mild sort of acidity
and sweetness, I'm not

getting much of that orange perfume at
all. Which is a shame because it's a

beautiful dish.

It spills so many parts of the brief in
terms of every element being perfectly

executed.

And it is fine dining.

But the orange is definitely missing in
action.

So that's your last two, that's the last
two main course.

Congratulations. Thank you, sir. Thank
you. Thank you.

Desserts start now.

Let's go, guys. Good luck. Come on. Come
on, nail it.

Hey,

Aaron. Annabelle, take a second.

Take a second.

Okay? This is where we need to just calm
down, make good decisions, and put good

food out.

I've got all hands on deck for the
dessert. We need all the help it can

get. Where's the Grinnell spoon?

We're a little bit behind.

Vinnie is charring pineapple over the
hibachis.

Well, that's smelling good.

And I'm blitzing these roasted nuts.

Annabelle, have you thought about the
plating of this dish, how you want it to

look on the plate?

No. Okay, we'll start to think about
that.

Because I've decided to ditch the roti.

I need to change how I was going to
plate this dish.

I want the fresh pineapple salsa
underneath.

Let's go, let's go. The beautiful
charred piece of pineapple on top.

Lovely. And the other side we've got
those beautiful roasted nuts with a

quenelle of that toasted coconut ice
cream.

And then, yeah, just like a little bit
here, a little bit there. And then I

want that caramel sauce right down the
middle. Perfect.

Yep. Good job, Annabelle. Yeah, good
job, Annabelle.

You're going to have to send these
really quick because your ice cream is

not going to last that long.

No, I'm going to sub it out as well.

As happy as I am with this dessert, I am
really concerned that that missing roti

is going to provide disappointment to
the diners. They've seen it on the menu

and I haven't delivered.

If we were to go into elimination
tomorrow off the back of my dish...

It would be heartbreaking.

Are you going to call service, please?

Service, please.

Thanks, guys.

Thank you.

So this is Yellow Team's dessert, led by
Andy, and they're using pineapple. And

this is a pineapple and coconut dessert
roti.

Minus the roti.

Oh, my goodness.

I love it.

You know what?

I'm not missing the roti. I'm not
missing the roti at all. I actually

think the crumb was the right move.
Yeah, so do I.

It fits the fine dining brief more than
if a big spiral of flaky pastry was on

it. Yeah.

Every element on that plate plays a
really important part in the balance of

the flavour.

The beautifully caramelized pineapple
that was done on the hibachi, it's been

kissed with just enough fire to get some
golden caramelization.

The fish sauce caramel is incredible.

And the ice cream is like making me feel
funny.

It's so good.

What I love about it is that to have
powerful flavors, different layers of

flavors,

Make sure that the saltiness and that
slight umami from the fish caramel is

there and not too strong. The coconut,
it's so roasty and rich.

Then you've got that electric tang from
those little chopped up bits of

pineapple in there. And then also the
smokiness of that sweet barbecued

pineapple. It's just a killer combo. I
can't fault this at all. It's amazing.

Communicate, please. I beg you. I've got
this bit, but you can help Pat up there.

It is dessert time, and I need to get
these eclairs perfect to make sure I

don't let my team down.

Look at the lovely vanilla dots. Look at
that.

When you see those, you know that
there's a flavour.

I'm so happy. The textures and flavours
taste exactly how I want it. It's

lovely. Nice.

Happy with that, Chef?

Yep. My eclairs are perfect logs, nice
and brown.

And I've got my hazelnut caramel on the
bottom. Beautiful chocolate and orange

creme pat.

Nice, I knocked you out. That cream is
so bad.

It's great.

And this orange syrup is absolute gold.
This is going to make the flair.

Undeniably orange.

I'm going to smell salt.

That's insane, isn't it? Yeah.

That syrup needs to be bottled.

I'm so proud of it. I've pulled it off.

Are you happy with that? Yes, chef.
Service. Service. Thank you.

Okay, next table, four more.

Yes, chef.

Ooh.

Thank you. Nice.

So we have orange team dessert, and it
is a chocolate orange eclair. Mmm.

Can we smell orange?

Yes.

Can smell orange. Yes, I'm happy about
that.

Wow.

That is some magnificent pastry work
there. The choux pastry is so light

and the outside has a very light crispy
shell filled with plenty of that

beautiful orange and vanilla diplomat
cream.

There's a lovely hum of that orange
perfume coming from the zest from that

syrup and then some really, really
lovely spice work and a tiny bit of

cinnamon and some cardamom in there.

but just so, so, so subtle that it's
kind of just flirting with your palate.

Yeah, very, very beautiful work.

I think it is really classic, really
elegant. It's almost ethereal to eat.

It's so, so light.

And the pastry, it's just, you know, the
finest vessel for all of those fillings.

that is layered in textures and flavours
so expertly. And you can really,

really taste the orange in there.

This is the best that Claire have had at
Miss Kitchen.

Yeah, I think it's definitely one of the
best I've had in here.

This is hard. I kind of want there to be
two winners, but we're really going to

have to split hairs.

Yeah, it's going to be tough.

Last one, last one.

Service, please. Thank you so much.

We've completed service and we are
ecstatic.

Being in that setting, I feel I really
caught the bug for it. And I was like,

when's the next shift?

I was ready to go. Well done.

Go clean up.

Yes! Come on, Diana.

Don't worry.

Oh, my God.

Welcome to my club, by the way. Welcome
to my world.

It's the best job on the planet.

It's the best job on the planet.

If I come back on Earth, I'll be a chef
again. That's for sure.

Oh, yeah.

Based on your efforts today,

Both teams deserve to win.

It was absolutely an amazing feeling,
having you flying, communicating,

and enjoying yourself, importantly.

So, thank you.

Very impressed. Very proud. All three of
them worked well as an individual, but

even better, worked so well as a team.

Well done.

Let's start with your desserts.

Orange team, your pastry work was
exceptional.

The filling was absolutely divine. It
was vibrant with orange and utterly

mouthwatering.

The best eclair I've had in this
kitchen.

Yellow team,

when the plates arrived and we saw there
was no sweet roti, we were immediately

disappointed.

But once we tasted it, we forgot the
Roshi ever existed.

You nailed every element on that plate.

And now to the main.

Yellow team.

Your roasted pork chop was so succulent
and tender.

And the sambal brought the whole dish
together and showcased those pineapples

to perfection.

Orange team, your duck couldn't have
been any more perfectly cooked.

And together with the endive and the
parsnip puree was such a delicious and

well-executed fine dining dish.

But we just couldn't taste the orange.

It was so close.

But the winner of today's challenge
is...

The yellow team!

Congratulations,

Annabelle, Vinnie and Aaron.

You'll be safe on the gantry tomorrow.

You deserve a day off after making it
all the way through knockout week

unscathed.

And congratulations to you also, Andy.
But you don't get a day off.

Well done, mate. Well done.

As for the rest of you, unfortunately,
you'll be fighting for your spot in the

competition tomorrow.

Good night, everybody.

Well done, everybody.

Tomorrow night, the elimination they've
been

fearing all week.

With the cloche in three, two, one.

The ingredients you'll be cooking with
will be hand-picked by your mates up on

the gantry.

Are you kidding me? Wow, what a
challenge.

Now, they're cooking for their survival.

Now that it's top ten, it feels like
there's an extra pressure.

So, time to get my game face on.

I really want to keep going in this
competition.

I'm not ready to go home yet. We're top
ten, so I'm going to fight for my spot.