Original subtitles

VOICEOVER: Previously on MasterChef Australia...

We are going to make Trevor's chicken.

..it was an incredible masterclass and an elimination,

all rolled into one.

We're going hard, and we're going fast.

They did their best to keep up with Jamie...

STEPH: Argh!

Sugar, honey, ice and tea.

..but Steph had to say goodbye to the MasterChef kitchen.

It's been really hard, but I think it's shown me how driven that I am.

And I'm ready for the next thing.

Tonight,

it's a massive service challenge.

(CHEERING AND APPLAUSE)

Who's gonna win?

(CHEERING AND APPLAUSE)

Amazing!

(CONTESTANTS EXCLAIM)

Cooking at the Vic Market, eh?

This is crazy!

Queen Vic.

(CHEERING AND APPLAUSE)

JOSH PERRY: When me and the wife and the kids come over,

we always go to the Vic Market, you know?

This is the home of food.

Tasty pieces of meat and different things that are barbecued or smoked

or corn that's cooked on the cob.

So, I'm excited.

Oh!

(INDISTINCT CHATTER)

(WHOOPING) ANDY: Come on!

Come on, you motley crew.

Let's do it.

(CHEERING AND APPLAUSE)

Good morning, everybody.

CONTESTANTS: Good morning!

Welcome to the home of the Queen Victoria Night Market!

(CHEERING AND APPLAUSE) Yes!

Today, this extraordinary place sets the scene for an epic

service challenge.

When night falls, this is the place to be...

..surrounded by some of the very best food trucks and stalls in Australia.

These streets are lined with thousands of people,

hungry to eat delicious food.

And today, that delicious food...

..will be cooked by you!

(CHEERING AND APPLAUSE)

Let's get into it.

First up, we're going to split you into four teams.

Oh, OK.

You ready for this? You all know how this works.

(CHEERING AND APPLAUSE) You all ready for this?

Take an apron from Andy, and then organise yourselves

into the groups.

Ladies...the ladies are going first.

(CHEERING)

(EXCLAIMING, CHEERING)

They were really well shuffled. Yeah, yeah, they were.

(CHEERING)

I'm on Team Pink.

(CHEERING)

We're just looking at each other, thinking, "How damn good is this?"

They're all really good cooks,

and this team is, like, a hype-up team.

That's what you want in a service challenge.

I love this team.

(CHEERING)

Oh, he's going to be happy about that.

ANDY: Righto, crew, bunch up.

Tonight, you'll be making two dishes.

You're going to make a protein, and you're going to make a veg dish.

Good.

The protein that you're cooking with has already been determined

by your apron colour.

(EXCLAIMING)

So, Blue Team, want to guess what your protein is?

Fish. Fish!

(CHEERING)

Harry.

Blue. Lucky me, it's seafood.

Seafood is kind of my speciality,

so there's a lot of ideas bouncing around in my head.

Are you happy, Harry?

Are you happy, Harry's team-mates?

Yeah.

Woo! Red Team...

Red meat? Yeah.

..you're cooking with beef!

(CHEERING)

Yeah, that's pretty good. I'm happy with that.

Yeah, I'm excited, but Jamie and the judges are going to expect

a lot from the butcher with the beef.

Yellow Team, you'll be cooking with chicken.

(CHEERING AND APPLAUSE)

And then, last but not least, Pink Team...

"This little piggy went to market."

You got the piggies in the market. You're cooking with pork.

(CHEERING AND APPLAUSE)

Yes!

Everyone's happy about their protein,

but don't forget about the veg.

I'm happy with veg. We know what's up.

POH: Alright, let's get down to business.

Rules.

You will have five hours to get everything ready before people start

pouring into the market.

Oh.

Each team will need to make two plates of food.

And you will sell your dishes at two pricepoints -

¤10 and ¤7.

And the beautiful thing is all money will go to charity.

(CHEERING AND APPLAUSE)

And the team that cooks the best menu will be immune

from Sunday's elimination.

CONTESTANTS: Wow. One to play for.

Big one, yeah.

Whole team. Alright.

And it makes me super sad to say this,

but at the end of the night,

Jamie will be leaving us.

CONTESTANTS: Aw!

He literally has a plane to catch.

I'm very sad to be leaving you guys.

I'm very sad to be leaving you guys.

Now, the reality is I am going from here to a plane,

36,000ft in the air.

So, first up, I don't want food poisoning

because that will be rough. (LAUGHTER)

You know what I'm talking about.

So, in all seriousness, what I want to see from you is a culmination

of everything you've done and learned so far.

I want you to have really clear and concise visions.

The meat dish and the vegie dish have to work together, right?

It's got to be delicious.

Don't let me down because this is my last memory of this beautiful city.

(CHEERING AND APPLAUSE)

JONATHAN: Jamie's last day today.

It's been an incredible experience to have him here.

Team Yellow are cooking the chicken, so we've got to make sure

that we do it right.

Alright, gang, your time starts now.

(CHEERING AND APPLAUSE) Let's go, let's go.

I love it.

ANDY: This is gonna be good.

Alright, first, team captain. What are we doing?

Team captain? I'll go.

Josh. Team captain. Yeah?

Lourdes, are you OK? Yeah, I'm fine.

Alright, team captain.

Alright, guys, let's talk. Let's talk.

Jon, our team captain? Yeah, Jon. Jon, our captain?

Gill, yeah! Gill, Gill.

Gill? We're happy? We're happy? OK, good. Good, good.

Harry? Yeah.

Look, maybe, but I'm keen to be, like, hands dirty.

I want to be hands-on, so... I'm keen.

OK. Alright.

Yeah. Khristian, captain. Harry, then, fish guy.

Yeah. OK.

I'm stoked with the Blue Team.

And I'm happy to be in charge of the seafood dish,

but massive task.

So, mussels, prawns or snapper?

I think we try and use all of it. Yeah.

Do you think we have time?

I don't know, we'll find out. We've got the three seafood.

What do you want to do? I'm thinking something bright,

like moqueca,

like, North African, like, stewy.

Moqueca. How do you spell it?

Uh, M-O-Q-U-E-C-A.

Hey! Alright, sweet.

Moqueca, happy days. Veg dish - what do we want?

I was thinking a banjan borani.

Banjan borani is a braised, melt-in-your-mouth Afghan

eggplant dish with a yoghurt drizzle, dressing.

Yes! OK.

I used to be a vegetarian for, like, eight years,

so I want to do justice to the vegetarian dish.

And I'm thinking banjan borani goes so well with the moqueca.

It's gonna be a cohesive menu.

DARRSH: Oh, I love it. My most used emoji.

So... Hey, guys, so we're gonna need

some kind of carb. Yeah, yeah, I think flatbreads.

Flatbread? Yeah.

Yoghurt flatbread. Yo-ghurt or yog-hurt?

Yog-hurt. Whatever you want it to be. Yog-hurt.

She even says it. I'm safe here. I'm safe.

I actually prefer yo-ghurt. Yeah.

Or is... No, we use yog-hurt. We'll use yog-hurt. Yoghurt.

You've got strengths in, like, red meat.

So, I think we really should leverage that.

JOSH PERRY: I'm going to be team captain today.

I have one little youngster, Mimi, and sort of the oldies, you know?

There's only one thing you can't buy in life

and that's experience.

Something down the Indian path

'cause we've got the Spice Queen here.

Yeah, we've got the Sauce... Are you happy with that?

I think the porterhouse could be good if we just fry it off,

nice and quick. Awesome.

On a skewer or something like that. What do you reckon?

Skewers are a great idea. Yeah, that's a good idea, OK. That's a really good idea.

It's going to be a lot of work to pump out 400 skewers,

but I'm thinking they'll cook quickly.

What about vegetarian? What are we thinking?

We want, like, an Indian, kind of spicy...?

We want to stick it sort of together.

Yeah, I reckon... I can think of a dish that's really great.

A spicy eggplant dip with semolina bread.

Have we got enough time? Yeah, definitely.

I don't cook vegetarian. I'm a butcher.

"Who cooks vegetarian?" That's what I'm thinking.

Yeah, look, I like the eggplant dip thingy, idea,

but what about stuffing the capsicum with a curry sauce?

Or with a potato mixture?

What do you think, boss?

But Sumeet's also come up with a dish.

Everyone gets, like, one capsicum, essentially, uh, with that.

So, with time slipping away, as the team leader,

you've got to make quick split decisions.

I think we're going to have to go with capsicum.

So, no bread. That comes out beautifully.

Yep. Don't worry about the bread.

It frees everything up then. Alright, yep.

(TRUCK BEEPS)

Alright guys, I'm gonna go get the Coles order.

Where do I run?

Coles?

Cool.

Hi. Hi.

Thank you so much. Thank you so much.

Oh, great.

Ah, this is good stuff.

Queen Vic Market.

This is iconic.

This place is known for topnotch tucker.

When it's market-store food, I mean, you do it for a living...

Mmm. ..what is the key to getting it right?

Something simple,

something that people can eat with their hands

and something that also piques their interest.

Yeah. Funnily enough,

my first-ever job was working in a market, making pancakes,

believe it or not, on a Saturday morning.

No! Really?

Yeah. You need to find some kind of an attraction to you.

It's not just making pancakes.

It's got to be more than that.

So, just like that, chef. Yep.

Jamie, you would have eaten at probably more markets

than I've had hot dinners.

Every country I've been to has had their own different vibe going.

So, I think it would be nice to reflect some of those cultures

of our contestants.

And as they have been doing, educate me with something

that I haven't tried before. Yeah.

Great work, Jill.

Sofia, you have eaten here so many times.

What excites you? What are you looking forward to?

I like to do a little lap around. That is a strut.

That was a strut, right there. It's a strut. I like to strut around.

No, I want to see all the dishes.

So, I'm also really curious to see how they describe

what they're actually selling.

Yeah, it needs to be simple but unique,

which is a very fine balance. Yeah, yeah.

I need lemon juice to put over the fish.

Yep.

I want them all to do an incredible job.

But the reality is there can only be one winner.

Yeah.

Hey, Juan, you don't have 'mushroom' over there.

(BOTH LAUGH)

That's a good one.

How are we going, team? OTHERS: Good.

Just got to get through this pork belly.

Yeah. You good with the cabbage, Alex?

Yeah. I'm going.

I'm team captain for Team Pink.

Street food is my jam.

Pink Team! Gill. Hey!

Come and say g'day. How are yous?

We're good.

We're excited to hear what you're going to do.

Yeah. (LAUGHS) And they serve here?

Pork. Uh, we've got a sticky braised pork that's going

to be with a crunchy slaw.

Very, very good.

So, where would you say that this protein dish

is positioned in the world?

We've taken inspiration from a lot of the South-East Asian countries.

Right, OK.

And I can see, behind you, the hunk that is Lachlan,

uh, taking that skin off beautifully.

Are we doing anything with that skin?

Yeah, we're going to crisp it up in, like, a chicharron type of crumb for that salad.

Love that. Yeah.

Love that, love that. Yeah.

And the vegetarian option is a take on a yakitori,

which is a mushroom yakitori skewer.

So, we're going with the one skewer Swiss Brown

and one skewer White Cup.

And then, we're going to cut that with the spring onion

in between the mushrooms on the skewer.

Right.

It feels like there's a lot to do. Yes.

Yeah.

You know, skewers can save you,

but also be an absolute pain in the backside. Yeah.

So, if you ever watch those dudes doing skewers, I mean,

they're like, like, piano players, right?

Yeah. So good luck.

Thank you. Thank you. I'm excited for you.

Thanks, guys. Well done, guys.

Andy and Jamie, they're excited for the menu,

but I am a bit concerned about Juan.

It's a good job. I'm just like, in my...

You know, in my cloud, enjoying it.

I have probably 100, and 500 to go, so, yeah.

It's going well.

JONATHAN: Come on, guys.

Pump it out, guys. Pump it out. Talk to each other.

"Yes, Chef." Yes, Chef. Yes, Chef.

Thank you. Don't make me talk to myself. I'll go crazy.

I've been made team captain today.

And, you know, I think, for me, regards to leadership,

not necessarily my strong suit, so it's challenging.

Alright, Sav, chicken in the stock. What?

No. Yeah, so, Sav...

Sav? Sav?

Right, ignore that.

That chicken...that chicken's got to go on.

After chatting with the team, we're doing a Greek menu.

Um, Jono, your chilli sauce,

what flavours are there?

Yeah, they're very basic. Very basic.

Uh, look, I'm not Greek, no Greek heritage

but love Greek food, eat it all the time.

I've got it in the bag.

Am I good to get it on? Yeah, yeah. Get it on.

15 minutes pressure? Yeah, yeah, yeah. Go for it, bro.

OK.

Hello, Yellow Team. Oh, hello. What's cracking?

Hello. How are you guys?

We want to hear the menu, mate.

Uh, so, yeah, we're doing Greek flatbread,

and then pull chicken on top. Sure.

And for our vegie option, we're gonna do roasted pumpkin,

roasted capsicum.

Again, same condiments, as well. OK.

So, same dish... Yep.

..just protein on one, veg on the other.

Correct. OK.

So, we're in Greece by the sounds of it.

Yep. The chicken?

Yes. Are you poaching the chicken?

Yes, yes, we will. Yeah. Whole chicken.

Correct. Yeah.

I'd just come back from, like, two weeks in Greece,

and I was smelling smoke. Yeah.

I was seeing caramelisation, kebabs, colour.

Yeah. Like, if it was me,

I'd be marinating it and, like, all the goodies

that are, like, Greek, like yoghurt and lemon and, like, all these

different herbs and... OK, I'm with you.

I'm hearing what you're saying.

Oregano, parsley.

You know, it's lovely that we're in Greece.

It's lovely that we're in Greece.

Is there anyone Greek here?

OTHERS: No. OK.

I'm not convinced.

I'm not convinced.

I think you've got the components of something wonderful.

The fact that you're in Greece means you can change this,

like, really quickly. Yeah, yeah, I'm with you.

Thank you. Thank you for the advice, guys. Appreciate it.

Good luck. Yeah. Yep.

I'm very, very nervous.

Andy and Jamie just said that they're really not getting

the flavours of Greece.

It's hard not to feel responsible when you're team captain.

Everything falls on you and your leadership.

Let's, um, roast and then grill, because then you can pull

your chicken off the bone, and then you serve it that way. OK.

The new plan is to get it all marinating in all the things

that scream Greek chicken.

You reckon that's going to be enough?

SNEZANA: More, more. Go nuts!

And then, once they're on the grill, it gives it a more traditional,

delicious, smoky Greek taste.

Um, as soon as that pumpkin's done, Snez, you've got to hop

onto that dough, yeah? Yep.

Right, guys? One hour down. Four hours to go!

ANDY: Let's go. Come on.

We're at the market.

We have about 180 flatbreads to do.

We've got the muscle. We're the bakers.

JONATHAN: Sav, you feeling us with this?

Greek yoghurt marinade on this chicken in the oven?

Hell, yeah. Yep?

GILLIAN: Keep pushing, Juan. You've got this.

I like... So, tell me very quickly what is in your mixture there.

Sumeet, what have you got in your marinade?

I knew Sumeet will be the one! I knew it!

So, it's...it's yoghurt, mustard oil and coriander roots, as well.

I'm going to start skewering. Might take a little while,

but I'm just going to have so much fun doing this.

That's one.

Only 300 or 400 more to go.

Skewer Master!

Vibe's good in the team.

We're head down, bum up.

Pez, how are you, mate? How are you going?

What's going on here?

Sumeet's just made us a tandoori marinade

for the beef skewers.

We're going for two skewers... OK.

..with some nice rice with spices and that in it.

Uh, righto.

The all-important veg - what have you got?

We're gonna stuff a capsicum with some spiced harra potato.

I'm a little bit worried about how that eats.

It's quite clunky. Yeah.

It's like, you know, there's people that come here, they've got kids,

they've got hand-bags.

You've got your plate.

You've only got a fork. Fork.

And that's it. Yeah.

So, it's going to have to be a very, very soft texture

for them to be able to not go, "Oh, I don't know what to do here.

"Like, I need a knife, like..."

Somewhere to sit, yeah. Yeah.

You need to finesse these ideas for street eating.

We'll be back. Righto.

Good luck, guys. Oh, my God, I swear to God...

..I don't mean to be like a dog with a freaking bone.

I so believe in the eggplant. I just really do.

Let's do it. Let's do it. Are you happy with that?

So, we've pivoted, and now, our vegetarian dish

is my spicy eggplant dip.

And it's going to have a freshly made semolina bun

on the side.

I feel like a dog with a bone.

If I don't get this dish right for 150 servings,

I am going to look like a fool.

I'm enjoying this.

Teams, you are a little over halfway down.

You have two hours and 40 minutes left.

Let's get it together.

Come on, guys! Yep. Keep on keeping on.

Guys, the eggplant's looking so good.

Well done, Natty.

Oh, my God, that's beautiful. They need to go back in, though.

KHRISTIAN: Yeah, I know. It should be just melt-in-your-mouth.

Everyone's doing great, guys.

Keep it up, keep it up.

(GASPS, LAUGHS)

Guys, we going good? LACHLAN: Yeah. Yeah.

Going good. Just getting this tari on.

Yeah, nice. Starting to get a boil on this pot.

I feel like the energy is high.

Every time I turn around, someone's doing something different.

But Juan is still skewering those mushrooms.

Righto, Gill. Yo!

How is everything going? Yeah, good.

Hopefully, you're in a better spot with the skewers.

How many have you got done?

JUAN: 150.

You've got 150 of both skewers done?

Yeah, we need 300. So, you're halfway there?

Halfway.

You... And you've been working on that since the start, haven't you?

I think you guys have got the smartest menu,

the menu that packs flavour, is easy for service,

but if you don't get this done, in terms of prep...

..it doesn't matter how smart your menu is.

Yeah. Righto?

TEAM: Yes, Chef.

We've got the hustle. We've got the hustle going.

All hands on deck.

Go, go, go, go! Alright, who needs a hand?

Lochy? What do you need?

Lochy, you want to do the...

..here, take the stems out, and I start, like, making more of them?

Yeah, gotcha.

We've got Lochy on it.

There is a lot going on.

So, these guys, yes, they're competing

against each other, but they're also competing against all these other

amazing stallholders. ANDY: Yes, very true. Yeah.

KHRISTIAN: But I'm going to just let you know,

I'm not as quick as you, bro. Yeah, that's alright.

As long as we just keep moving. You're doing a good job.

SOFIA: It is a high level here.

POH: Yellow is Jonathan.

They are absolutely chooks without their heads.

Um... Did you say that

'cause they're the chicken?

You keep doing these incredible puns.

Alright, that's all marinating now, Dave.

They've gone Greek, which is lovely. I love Greece.

There's no-one that's really come from a Greek heritage.

So, that always makes it a little bit more complicated.

Snez, how are you going, hon? I'm rolling, buddy.

Red Team - I'm really concerned about whether they've got

enough skewers and whether they're going to get that cooked perfectly.

10.

We've got this. We're absolutely killing it.

SOFIA: Blue Team - prawns, fish stew, fish, mussels.

They all have to be perfectly cooked, served fresh,

lots of flavour.

They're making that so difficult for themselves.

Will they be ready on time when people start flooding in here?

Yeah.

(LAUGHS)

That's a nervous laugh.

DAVID: Jono, our first batch of chicken about to go in the oven.

Yeah, awesome, man. Thank you.

JOSH PERRY: Come on, guys, let's move, let's move.

I'm on bread duty.

This is your first Queen Victoria Night Market experience.

My very, very first.

And you know what? It won't be the last one, for sure.

Yeah, we do it well in Melbourne. Yeah.

Let's go, guys.

That last little batch, were they good?

Beautiful mate. That's what we want. That's great.

Yes, Chef!

Hello, Blue Team. KHRISTIAN: Hey!

Khristian, you are the captain. That is me.

Yeah, I can see Harry over there,

filleting fish, doing a fine job.

Yep. Aquaman, as I call him. HARRY: Aquaman.

Have you got a nice plan of what you're going to do?

Yeah. So, we're doing a North African moqueca

for the seafood dish.

Alright, so it's going to have a really rich, red, vibrant,

punchy flavour with snapper, um, prawns and mussels.

We're using the whole shebang in this one.

Wow-whee!

So, we're going to do 100g of fish per dish.

We've done the math. So, we're going to do 38 fish.

Darrsh is getting the prawns moving.

Um, and then, yeah, we want these to just pop. Just pop.

I know, I know. I know what a perfect mussel is.

Yep, so... Just pop them. But mate, that,

what you just said, is hard.

It's easier said than done. My team, I believe in him.

So, yeah. Some nice flatbread, um, served on the side.

You're making that? Yep, yep. Yoghurt...

So, you're making 150 portions of flatbread?

Yep. No, we're actually making 300 portions of flatbread

because it's going in both dishes. OK.

Wow-whee!

I'm not an expert, by any means,

but I've had a lot of moqueca in Brazil.

Yep. So is it Brazilian or North African?

So, there's Angolan moqueca and Brazilian moqueca.

OK. So, you want to go Angolan?

Angolan, yeah. OK, fine.

Yep.

I have no idea what that is, so my reference point is low.

But the ones I've had have always been cooked in...in clay pots.

Yeah. But you're making, essentially,

like, a stew. Yeah.

Now, that's on your side because you can keep it hot.

You can do it in a quantity,

but you can also get that base flavour guaranteed and seasoned

and hot, which is a big advantage

when you're serving large amounts of people,

and get that little sort of chain of cooking going,

so it's fresh, but...

I've got to say, this is so hard.

Like, you're nodding, like, "Mate, we're gonna smash this."

I love...I love your optimism,

but I think it's ambitious.

Good luck, guys. I mean, very exciting.

Yeah. Exciting flavours.

Where did you say? Angolan moqueca?

Well, let's just call it a North African fish stew.

No, I'm literally...

..I'm getting on Google now, and I'm going to look it up, but...

This could work, but it's, like... It's not the easiest one, is it?

Nat, next batch, please. Thank you.

Blue Team, we're an ambitious bunch,

but on offer is immunity from Sunday's elimination...

Can we get these into the oven? Yep.

No, one sec, dude. One sec, one sec. They're not seasoned.

..so we're sticking to our guns.

I want to keep pushing.

We've got this. We've got this.

JOSH PERRY: Still filleting snapper, Harry Boy?

HARRY: I've filleted that many bloody fish, man.

You're a fishy guy. I am a fishy guy.

(LAUGHS)

The Blue Team, we came up with an ambitious menu,

but we're all really ripping in and making sure it all gets done.

How are we, guys? How are you guys going on seafood?

Like, are we...? Uh, I'm...

..trying to fly through this fish.

Prawns, we're probably two thirds of the way.

And mussels are done.

So, it's going to come down to my fish. (CHUCKLES)

JEAN-CHRISTOPHE: Hey, you are unbelievable.

(LAUGHS)

Where did you learn to do that?

Uh, going fishing and after filleting...

You are good. Thank you, Chef.

JAMIE: Teams, you've got one hour to go until service.

One hour to go. Come on!

Let's go, team. Let's go! Let's push, let's push.

We've got this.

Come on, guys. Motor! DAVID: Yes, Chef.

That's it. Thank you.

Come on, guys, one hour to go.

Alright, do you want me to salt that? Yeah, please.

Earlier in the cook, today, we had to pivot,

so I'm trying to shake that and just get back on track.

Sorry. Behind. Alright?

OK, team leader. Yes.

What is your dish with animal protein?

Pulled chicken. Pulled chicken?

Yeah. Uh, Greek style with a slaw and pickled onions.

And we've got three varieties of sauces.

And how are you cooking the chicken?

Uh, so it's seared on the cooktop, then in the oven.

Then, we're going to pull it. On? In?

Flatbread. On flatbread?

Yes, correct. Vegie dish?

Uh, balsamic roasted pumpkin. There you go.

Uh, with oregano and capsicum,

with the same condiments and flatbread for both components.

That's a lot of bread you're going to have to make.

It is. Yeah. So, 300.

Snez, what's the most flatbreads you've ever made in a sitting?

Five. (CHUCKLES)

How are you going to keep them consistent?

How are you going to make sure that I get a good flatbread,

he gets good flatbread?

We're weighing the dough so it's all the same, pretty much.

You're weighing it? OK. And shape. How do you...how do you cook it...?

Shape - it's going to be organic. We love it organic.

Organic's good, so long as you don't get somebody who has a bad

organic version. Yeah.

Alright, we're going to leave you to it

because it's a lot of energy.

Snez, how many do we have rolled? Not much.

So, this is not good. OK.

Jono? Yo.

Our flatbread is not ideal.

We need to do a second option.

Let's see. How can we fix it?

STEPHEN: Oh, beautiful.

Nat. Um, I can try that.

That might be a little bit too thin.

Happy with that amount? Yep.

JAMIE: OK, guys. Pezza, Khristian,

Jonathan, Gill.

Can you just go? Come on down here, guys.

Was I called? Yeah, you were.

OK, guys, what we need to do now, as leaders,

is really think about clarity.

Running around like blue-arse flies won't help anyone.

So, you have to be cool, calm, collected.

You're in charge of the cleanliness.

You're in charge of the flow, right?

We should be getting clearer now, in our minds,

about what we're serving.

So, let's get the clarity happening at the front of these sections.

OK. Thanks, Chef. Good luck.

Come on, guys, let's go!

Come on, guys! (WHOOPING)

JOSH: Well done, guys. We need to come together.

Sue, them eggplants, you got an eye on them?

Yep. All good.

They've got to really burn.

Yeah, that's what we want.

Sue, she's happy.

For the vegetarian dish,

we've decided to go with her spicy smoked eggplant dip

with semolina bread.

It only takes about 15 minutes to cook the bread.

Look at that dough.

STEPHEN: We have a race on here.

I'll teach you how to skewer beef, brother.

(LAUGHS)

You want a job at Perry's, you need to lift your game.

Yep. I'm doing about three to your one.

All talk.

And the beef is cut up.

Me and Stevo, we're skewering, and I'm trying to get him

to pump it up a little bit,

and then we've just got to get the balance right

for Sumeet's curry.

SUMEET: Do you want to taste the sauce again?

That's got a bit more kick now. Yeah. Hasn't it?

You don't want it burning, you know? You don't want...

Because it's families coming, as well. People are not going to enjoy it.

Yeah. Yeah. I reckon it's fine.

I won't put any more.

Everyone's tastebuds are different, you know?

Thousands of people are going to be rocking through here

and want to eat our food,

so I don't want that to be too spicy.

I don't know. I don't eat a lot of curries. That's my problem.

I think it's OK.

SNEZANA: Holy moly.

We need to think of the second plan.

200...400 of these, and it goes so slow.

Yeah, yeah, yeah. Not good.

So, our plan was to have a flatbread for both dishes,

but at this point, there's no way

we're going to get them ready for service.

Takes forever. We maybe only have 10 done so far.

OK, so... There's no way we're going to do 400.

OK.

Punch on some rice. Yep.

With the stock that you have. Yep.

With some herbs, lemon, garlic. Do you know what I mean?

OK. Like, we're gonna do Greek lemony rice.

Yep. OK, I like that. I like that.

So, we come up with this idea -

let's do rice instead of flatbread with our chicken.

And then, we're going to have flatbread with our pumpkin

and roasted capsicum in the vegetarian dish.

I reckon that rice will be, um, absolutely a cracker.

SAVINDRI: I just want to get this rice in the oven,

make sure it's perfect.

I'm really feeling for you.

I've been in your shoes.

30 minutes to go!

(CHEERING AND APPLAUSE)

ANDY: Push!

Away we go!

"Sticky braised pork belly with slaw and crispy skin crunch."

How are you feeling? GILLIAN: Good.

Yeah? Team?

LACHLAN: Yeah. Are we happy with this?

Yep, yep.

Do you need to put a price on there, tiger?

I feel like we do. Yeah. Yeah.

It is almost time for service.

The pressure is just mounting and mounting and mounting.

Have you taste tested one, over there?

JUAN: Yeah. That's good. Mmm.

Good? Good.

Let's go, Pink Team! Let's go! (WHOOPING)

Go Pink!

We were a bit behind on skewers, but me and Josh were able

to jump in with Juan and just get those skewers prepped.

So, now he's good to go.

Oh, dude, that's perfect.

The way you're doing it there.

And the pork with the glaze -

we're getting the colour

and we're getting the consistency that we want.

When the menu says sticky pork,

you've got to...

..after. That's what you need.

Guys, Pink Team, how are we going?

Feeling good? Yes, Chef.

Feeling good?

Lift. Oh!

HARRY: Yeah. Keep going, keep going.

Stop, stop! This is our mother stock now, yeah?

Yeah.

"North African..." Stew?

Guys, are we happy with just "Fish Stew"?

OK, yeah. Or "North African Fish Stew."

It's got to be a group decision, yeah.

Even go with Moroccan, I reckon. Put, "-ish" at the end.

Yeah. "North African-ish."

"North African-ish."

Well, that... (LAUGHS)

We're in the heart of the Melbourne CBD.

We're very multicultural down here.

But we don't think many people would have heard of moqueca stew.

So, we settled to write, "North African-ish."

(LAUGHS)

The Blue Team had been really ambitious, but I'm really pushing

the whole team in every way possible.

It's time for us to start plating it, any minute now.

Guys, talk to me about stations.

We'll just, like, do a plate of fish up,

and then pass it to the sauce.

Sauce in - pass it up there, bread on, garnish. OK.

Harry's going to cook all the seafood.

If there's a man for this job, to get all this done, it's Harry.

NAT: Guys, the eggplant's perfect.

Nat, Harry, can we get a test plate on, please?

Yep.

Vegie side, Nat's beautifully soft,

melt-in-your-mouth eggplant dish is done.

Almonds for some texture. Yeah.

Yum. Eggplant looks amazing, guys. Yeah.

Well done. Have a thought about flow?

This is all in the middle.

Yeah, we could definitely do that.

We're all happy with how it looks.

Everyone's excited, everyone's raring to go,

and I'm like, "We can get this done."

We've got this, guys.

Sav.

Rice.

That's fine.

SOFIA: Right, you've got people coming in, everybody.

This is getting very real.

Oh, yes. Here we go.

Ha-ha-ha-ha!

Here they come, everyone.

Hungry people.

(CHEERING) Yeah!

Oh, my God!

How good.

Argh! Are we ready?

Hey, everybody!

(CHEERING AND APPLAUSE) Oh, my God, there's so many people!

Sections need to be set because service starts

in three minutes!

SNEZANA: Oh, my God, people lined up!

JONATHAN: Come on, guys, talk to me. Where are you at?

At the salad. Dress the salad. Yeah.

We need to get ready for service now.

SAVINDRI: Yeah, I agree. So I want everything set down.

I'm going to start... Are we doing it in halves or thirds?

You need to make a decision. Executive decision. What do you reckon?

Halves or thirds? Thirds. Thirds.

Halves, halves! No, not enough!

My God! There's, like, a thousand people just piling into the market,

And Team Yellow are running around like a bunch of headless chooks.

Guys, I want...I want two plates.

I want to see what they look like, yes?

Everyone, come here, come here. Come here, talk to me.

We've got pita bread, tzatziki.

Then we've got vegetables.

No, no, no, tzatziki on top. Don't complicate it.

So, pita bread, slaw, capsicum.

No, we put slaw on top.

It's just utter chaos. It's just like a dumpster fire.

ANDY: Yellow, if you don't pull this together and get out

of the weeds, you're going straight into the elimination.

You're the bus driver. Yep. No worries.

You're the conductor. No worries.

I'm with you, I'm with you. Pull this together.

And it starts with communication

and getting everyone on the same page.

The job that they're doing now, and the job that they're doing next.

Come on.

JONATHAN: Guys, talk to me here. Listen, listen.

Guys, listen to Jono. Sav.

We need all stations set up now, OK? Yep.

Think about the order of operation in which we're doing it, right?

Yep. What's going to be the first step?

Pita bread?

Service is about to start.

And Andy just said, look, I'm the bus driver.

I've got to drive the team home,

you know, making sure that the team all know who's doing what,

you know, order of operations.

Finishing off with sauces or chicken skin, and then we serve.

Yes? OTHERS: Yes, Chef.

JOSH: Get it! Get your skewers!

KRISTIAN: Are we ready, guys? NAT: We're ready.

JUAN: I have skewers ready, here, to go.

Make sure we have pork on the right side

and mushrooms on the left side. Gotcha.

Righto, crew, who's hungry?

(CHEERING AND APPLAUSE)

So, service starts in 10...

ALL: Nine, eight,

seven, six...

Spoon! ..five...

Where are the spoons? ..four, three,

two, one!

Lift off! (CHEERING AND APPLAUSE)

Let them in.

JOSH: Beautiful Tassie strip loin!

There we go. Thank you very much. Thanks. Thanks very much.

Keep them coming. Keep them coming.

I'm just gonna pop them there. I've got to go get more bread.

Keep them coming.

Props to Benno - our first order, guys.

(WHOOPING)

Thank you so much. Benno!

You guys need a pork?

There you go.

Thank you so much for waiting.

Thank you.

Alex, five mushrooms. Yep.

Hi, how are you? CUSTOMER: One chicken, one pumpkin.

One chicken, one pumpkin. Absolutely.

And... Oh... Sorry, we're just waiting on sauces.

Sorry, guys.

Won't be a minute.

Well, look, I promise you,

the food's gonna be worth the wait, alright?

You can trust me on it.

KHRISTIAN: There's so many people lining up to try our food.

Stew's up.

One eggplant, please. Thank you.

And we're such a well-oiled machine.

We're pumping out order after order after order.

(CHEERING)

Thank you, brother. Enjoy your seafood stew.

Harry is the king of the sea!

More stews. Let's go.

Aquaman, over there, he's cooking fish.

Our North African-ish seafood stew tastes awesome.

Two eggplants?

No problems.

Eggplant, please. NAT: Yep. Two seconds.

And Nat's Afghani grilled eggplant dish,

with a beautiful yoghurt dressing

and those really intense chilli flavours

balance out really nicely.

Here is an eggplant for you with some mint, yoghurt and almond.

I'm so proud of everyone.

We had so much to do, but these guys have pulled it off.

Stew.

This is what MasterChef is all about -

bringing delicious food to the people.

And what a way to send off Jamie Oliver! I know!

I can't believe it's my last day! Paying customers.

Yeah.

And there's some pretty good smells coming this way.

OTHERS: Yeah. I think we're about to eat

some pretty good food. Yeah.

Let's go, guys. Let's go. Hustle!

It feels incredible to serve these strangers our food.

So, that one?

And then, you've got your cutlery and your napkins there.

Thank you.

The dishes are looking great. LACHLAN: Let's go, Pink!

Let's go, Pink! Woo!

The veg option -

it took a while but I'm so proud of the finished product.

And I do love the way that the mushroom skewers look

and the vibrancy of the avocado cream.

And the taste is beautiful.

There you go, my love. Thank you.

I'm really happy with the way the pork dish tastes. I love the flavour.

I love the caramelisation, sticky and sweet.

This is my perfect idea of street food.

There we go, my love. Enjoy. Thank you.

Cutlery's on the end. Thank you. Thank you so much.

So, this is Pink Team's Sticky Braised Pork Belly with Slaw

and Crispy Skin Crunch.

And Yakitori Mushroom Skewers with Wasabi Avocado Cream.

I think it looks good. Yeah, it looks colourful.

Nice and colourful.

Looks appetising.

Let's start with a pork dish, shall we?

I love the pork.

It's super tender.

Some parts are a little bit fatty.

I mean, it's interesting. There are bits of fat in there,

but it's so buttery that many cultures really embrace that.

And I have to say, I'm kind of loving it.

Sauce and salad, please.

I'm loving that salad. I love whole bits like that.

Yeah. Yeah, it's confident.

It's just...it's confident. It adds freshness. I do...

It's actually like a little palate cleanser.

Yeah. And you need a palate cleanser.

JEAN-CHRISTOPHE: I think it's consistent.

The sauces are delicious.

I think it's a nice piece of work there.

This is a good start to our feast.

Yeah. POH: Just found some porky bits...

The rind, yeah, it's good. ..and delicious.

Let's try these mushrooms now, shall we?

OK. Spring onion, mushrooms,

um, the wasabi avocado cream.

Juan was doing this for a long time. Oh, yeah.

Flavour's really nice.

Um, kind of looks kind of cute.

But for me, it feels more of a side dish than an actual meal.

Like, we have to treat vegie dishes like a proper meal.

I'm a bit disappointed with this because I wanted to see glossy,

like, lots of sweet yakitori glaze

to infuse that depth of flavour.

Because mushrooms are sponges, right?

So, Pink Team, the pork was a win,

but I think the veg dish is a little bit of a disappointment.

Right. Onwards and upwards. Next, please.

LILY: Want one of each. Eggplant's ready?

NAT: Eggplant's ready.

I need bread. HARRY: Stew.

Another eggplant? DARRSH: Coming.

Thank you. CUSTOMER: Thank you.

Uh, so the Blue Team, a North African-ish Seafood Stew.

(OTHERS LAUGH)

And for their vego dish, they've got Braised Eggplant

with Yoghurt and Mint Sauce and Almonds.

So, let's try the North African-ish Seafood Stew first.

POH: Yeah.

There's obviously quite a bit of seafood in there.

I don't want to speak too soon, but I feel like they kind of...

Great intentions, great optimism, pushing the boat out,

doing three different proteins.

Harry's filleting... Yeah.

..was to be recognised. Yeah.

Yeah.

We're halfway through fish.

But then, you've got prawns, then you've got, you know, mussels.

It's a lot.

I hope that it's going to be worth it

is what I'm trying to say.

OK, shall we? Yeah.

VOICEOVER: In the mood to cook?

Grab your aprons, and try these delicious

MasterChef-approved recipes on 10Play.

ANDY: Uh, so the Blue Team.

Let's try the North African-ish Seafood Stew first.

Listen, guys.

Yeah.

It looked OK,

but, man, does that taste good.

What I don't like is they took away the word 'moqueca',

because that tropical taste, that depth of flavour from the fish,

you know, that is back to my memories.

So, I feel like they've done well there.

The filet of fish is sublime.

Not overcooked -

it's just cooked right.

The prawn prep, the butterflying is sublime.

I don't think they knew where this fish broth came from.

But let me tell you where it comes from.

This fish stew comes from Flavourtown.

Delicious.

It's a really luscious.

It's creamy.

It's...it's really quite rich.

JEAN CHRISTOPHE: I think Harry deserves a medal

because he's been getting the fish done,

keeping the trimmings, making a stock,

cooking the fish in perfection.

And I think that was very difficult.

Let's go. Stew.

We all love that seafood stew.

I hope we've got the same amount of love for the eggplant.

Shall we dig in?

Yeah.

Can you eat it one-handed, with a spoon?

Yeah, I hope so.

Yeah. Yeah, you can. Yeah, you can.

Yeah.

You've got some thoughts?

Do you know what? They got the hardest bit right.

Because it is silky and it is curdy.

And then it becomes this incredible carrier of flavour.

But it's almost like they just took the foot off the gas then.

I mean, it's nice. It's nice.

But it's in need of a little extra seasoning and something.

I don't know what you guys think.

JEAN-CHRISTOPHE: Perhaps it's missing a little bit of sugar,

a bit of sweetness.

Actually, a little bit more oil on the cooking of the eggplant,

because it really does love to soak it up,

and it gets more creamy.

Well, that was a hell of a tasting.

You been waiting long? No, not at all.

Oh, that's good.

This is the Tandoori Beef Skewer with Biryani Rice and Curry Sauce.

Yeah.

Hoo-hoo-hoo!

The Red Team, today, they've put in you know?

We've had our changes of the menu,

but it's all come together.

The little ones don't take long, though, when it's steak like that.

So, we've got the butcher. The butcher?

Yeah.

These tandoori beef skewers,

as quick as I can put them on and turn them,

Sumeet's taken them.

I can't believe how quick they're going out.

There we go.

Enjoy.

Sue on the vegetarians. I know her dishes are going out.

We're cooking with gas. We're really moving.

And one eggplant for you. Thank you so much.

Lovely to meet you.

Wow.

So, this is Red Team's dishes.

Let's start off with the Tandoori Beef Skewers.

That's with a Biryani Rice.

It looks pretty good, right? ANDY: Yeah.

That's street food. Yeah, yeah.

That's...that's what proper street food looks like.

I think it looks and smells delicious.

A little bit of heat, lots of flavour,

and meat that was cooked really well -

I love it.

Yeah.

Um, I love the rice.

I can eat it with just a fork and a skewer.

It feels like fun street food.

POH: All my beef was beautifully cooked.

They managed to get a char. Yeah.

I'm really happy with this.

For me, it's just a little bit timid.

I don't know if Sumeet was, like... I agree.

..trying to cater for the masses. Hold on.

But she is.

I think it's a success - don't get me wrong.

I just think it's just a little bit tapered.

And then, we've got this Spicy Eggplant Dip,

Crispy Onions, the Semolina Bread.

And then, a nice little kind of yoghurt.

I mean, in theory, we don't even need a fork.

No. We just get that little semolina bun

and we get into that aubergine,

get some of those crispy bits.

And they smashed it.

I think,

what a lovely, spongy vessel that is. Oh, my God.

Dip, dip, dip.

I'm so impressed they pulled off bread like this...

Mm-hm. ..under these conditions.

And then, you dive into the dip, and the flavour is deep. It's rich.

This could be the best veg dish of the evening.

Wow.

JONATHAN: Won't be a tick.

SAVINDRI: The vego ones need to have, um, fetta and pistachio.

Oh, sorry. Oh, my bad. Sorry.

Sorry, guys. Won't be too long.

Just give me...just give me one moment.

Look, I mean, it got a bit wobbly there during the cook,

so I had to re-establish who needs to be doing what and make sure

that we can get these dishes pumped out.

There you are. Look, I hope you have a lovely evening.

Thank you very much. Thank you.

And we're getting there.

What a relief. Honestly.

I just added two there. That's fine.

Alright. Good system, guys.

Yeah, you're doing heaps well, guys, keep it up.

In terms of the sauces, you want all the sauces?

All the sauces. Yeah, awesome.

So, next up, we've got the Yellow Team.

It's a Greek-inspired Pulled Chicken Bowl

with rice and condiments.

Now, it looks very generous for 10 bucks.

Is that cover up, though?

Well, let's see, we'll taste it.

It looks like a celebration of a market,

and the components are delicious.

But it doesn't feel very Greek to me.

I mean, I wasn't there that long ago, and I didn't see anything like that.

It sort of feels a bit 'salad bar'.

Yeah. I reckon Sav went,

"I'm gonna add 'and condiments'."

I think, yes, you're right. it's a bit confusing.

Now, Yellow's vegetarian dish

is Oregano Pumpkin with capsicum, fetta,

condiments and pistachio, so...

It does look beautiful.

While it looked great, it was, again, a little bit confused.

Yeah.

Think about how perfect a souvlaki... Yeah.

What? It's just like that. Yeah. And it's...

It's like a little microphone you can eat.

Yeah.

They're cooking well, but it just comes back to that clarity of idea,

which is interesting.

These home cooks just served 1,200 plates of food.

You know, that is incredible. Yeah.

They've made our jobs extremely bloody hard.

I know.

Ah! How was that, guys?

Yeah! (CHEERING AND APPLAUSE)

It was so good!

That was so good! What a way for me to go out.

Four great dishes,

but I think we all agree there's probably two teams

fighting for it. Yep. Yeah.

Shall we go and deliberate? Yeah.

Let's do it. Let's do it.

GILLIAN: Let's go, team!

Whoo-hoo!

Sold out! Yeah!

(CHEERING AND APPLAUSE)

(ALL CHEER)

SUMEET: We went really well with our dishes today. (LAUGHS)

Like, I think we just... Yeah, we killed it.

That was probably the craziest experience of my entire life.

We just blasted it out, and I think we're going to do alright.

We challenged you to bring a little bit of MasterChef magic

to the market today

and cook enough food to feed thousands of people.

It was tough,

and I'm thrilled to let you know

that all teams combined

raised ¤7,000 for Second Life.

(CHEERING AND APPLAUSE) Yeah!

Guys, I'm going to really miss you.

You've come so far, and I want you to keep pushing.

And I can't wait to see who's going to win.

(CHEERING AND APPLAUSE)

Listen, it's been a pleasure. I'm going to miss you guys.

I'm leaving with a tear in my eye.

We'll miss you!

Thank you, Jamie.

SOFIA: Alright. Only one team can win immunity.

So, we're taking two of you out of the running.

Yellow Team,

your dishes were tasty, but a little bit confused.

And Pink Team...

..it just didn't deliver as much as we were hoping for.

Sorry, guys.

So, that leaves...

..Red and Blue Team.

Immunity comes down to one of you.

The winner had to win overall, with both dishes.

And the winner is...

..the Red Team! (CHEERING AND APPLAUSE)

JOSH PERRY: We won! (CHUCKLES)

Oh, I can't believe it.

The mums and dads have done it, you know?

I'm just stoked.

Father. Thank you.

Jamie's given me the biggest hug.

He believes in us, you know?

And we've won.

What the heck?

So, that means Sue, Mimi, Steve, Sumeet and Pezza,

you are immune from the next elimination.

Yes! Oh, my God.

Well done. (CHEERING AND APPLAUSE)

But that means, everyone else,

it is elimination day, where one of you will go home.

So, we've got one last thing to do.

Shall we give Jamie Oliver the send-off he deserves?

(CHEERING AND APPLAUSE)

ALL: (CHANT) Jamie! Jamie! Jamie!

Jamie! Jamie! Jamie!

VOICEOVER: It may be, "Goodbye, Jamie."

Are you ready? (CHEERING)

But it's, "Hello," to a whole lot more in 2024...

Oh, yeah!

If I pull this off, I think it'll be pretty iconic.

..because culinary dreams...

Woo! Love it!

..are coming true...

Oh, yeah! Yeah!

Luke Nguyen! (CHEERING AND APPLAUSE)

..with big names to guide them...

Rick Stein!

Curtis Stone!

Adriano Zumbo!

Josh Niland!

Nagi Maehashi!

(CHEERING AND APPLAUSE)

I'm like, "Holy crap!"

..big adventures to inspire them...

How good is this?

Welcome to Hong Kong! (CHEERING AND APPLAUSE)

..epic challenges...

Surprise! Holy...

Oh, my God!

Oh, my God!

We've saved the biggest for last.

(GASPING)

What is that?

..and phenomenal food.

POH: What the heck?

That's a restaurant-standard dish.

Wow. I am actually flabbergasted.

That is...

..unbelievably epic.

SOFIA: I told myself I wouldn't come on this show

and say, "It's yum," but my God, it's yum!

It's just yummy!

Who will be crowned Australia's next MasterChef?

Captions by Red Bee Media