- 5/21/2025
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TVTranscript
00:00Sydney.
00:01Wow.
00:02What do we got?
00:03Opera house.
00:04It's a bit exciting, isn't it?
00:05I know.
00:06I know, isn't it stunning?
00:07How good's the harbour bridge in all its glory?
00:08It is, yeah.
00:09It's beautiful.
00:10What a spot.
00:11This is pretty epic.
00:12Not bad, is it?
00:13Welcome to Sydney, baby.
00:14We're here in glorious Sydney today.
00:15And I'm so excited, this is home, this is where I've been for the last 27 years.
00:31Energy is palpable.
00:32We're so lucky.
00:33Let's be here for the rest of the season.
00:34Good morning, everyone.
00:35It's a beautiful day.
00:36It's a beautiful day.
00:37It's a beautiful day.
00:39Welcome to Sydney.
00:40Check out this view.
00:41Yeah.
00:42It's amazing.
00:43The opera house, the harbour bridge, and just over there, one of Sydney's local watering
00:44holes, Squire's Landing.
00:45Wow.
00:46Wow.
00:47Wow.
00:48Wow.
00:49Wow.
00:50Wow.
00:51Wow.
00:52Wow.
00:53Wow.
00:54Wow.
00:55Wow.
00:56Wow.
00:57Wow.
00:58Wow.
00:59Wow.
01:00Wow.
01:01Wow.
01:02Wow.
01:03Wow.
01:04Wow.
01:05Wow.
01:06Wow.
01:07Welcome to Sydney's local watering hole, Squire's Landing.
01:08Wow.
01:09Wow.
01:10Wow.
01:11Wow.
01:12Wow.
01:13Wow.
01:14Today, that's where your service challenge is taking place.
01:15Oh.
01:16Oh.
01:17Wow.
01:18Wow.
01:19Wow.
01:20Wow.
01:21Wow.
01:22Wow.
01:23Wow.
01:24Wow.
01:25Wow.
01:26Wow.
01:27Wow.
01:28Wow.
01:29Wow.
01:30Wow.
01:31Wow.
01:32Wow.
01:33Wow.
01:34Wow.
01:35Wow.
01:37Wow.
01:38Three.
01:39Three.
01:40Three.
01:41Three teams today, orange, green, and blue, I'm feeling pretty good and pretty confident
01:46about my team.
01:47Oh, Dipinda, are you feeling the testosterone, or what?
01:51Just a little bit.
01:52How are you, mate?
01:53I'm really happy with my team.
01:56Now, this restaurant is not just known for its incredible views, but also tasty bites,
02:05Classic pub grub.
02:06Damn.
02:07And today, you'll be in charge of the kitchen.
02:10Oh, my God.
02:12Yum.
02:13That is right.
02:14You're going to be serving up a good, honest pub feed.
02:17Oh, cool.
02:19Each team, they'll pick one starter and one main
02:22from a menu of pub classics.
02:24But we don't just want cookie-cutter classics, right?
02:29We want everything we love about pub food revamped, restyled,
02:33and revolutionized.
02:36Now, we've got a cheeky surprise for you today.
02:39Oh, she's serious.
02:40There's a bit of a catch.
02:42Always.
02:45Only half of your team will be in the kitchen at one time.
02:48Oh.
02:49Oh.
02:50Oh.
02:51OK, OK.
02:52Three cooks to start, and then at the halfway mark,
02:55one of you will need to hand over to your other teammates,
02:57and they'll be left to finish a cook
02:59and serve your dishes to the diners.
03:01Oh, yes.
03:04They'll need to serve to 75 diners.
03:07Oh, wow.
03:08Oh, OK.
03:10Today, you'll be serving some very special guests.
03:13Surf Lifesavers.
03:15Oh!
03:18Go, girls.
03:21So to pull together your pub menu,
03:22you've got three hours and 15 minutes.
03:25Your starters, they'll need to hit the pass
03:26after two and a half hours.
03:28And your mains, 45 minutes after that.
03:31The team to cook the best menu overall
03:34will win immunity from Sunday's elimination.
03:36Oh, my god.
03:37We need to do this.
03:38You need to win.
03:38You've got to do it, guys.
03:40Today is a good day to take risks,
03:43because there's no better payoff than immunity.
03:46Those of you kicking off the cook,
03:48your time starts as soon as you hit the kitchen.
03:53Are you ready?
03:54Yeah.
03:55Yeah.
03:56On your marks, get to cook!
03:57Yeah!
03:58Woo!
03:59Good luck!
04:00Woo!
04:01Woo!
04:01Woo!
04:02Woo!
04:03Woo!
04:04Woo!
04:05Woo!
04:05Go, team!
04:06Woo!
04:07Woo!
04:08Get in there.
04:09Go, go, go.
04:10Woo!
04:11I'm in orange today.
04:13We've got Bo and Declan.
04:15Couldn't be happier with this team.
04:17Let's do this thing.
04:19What have we got there?
04:20We are taking over the pub.
04:23There's not a team captain as such with the challenge today,
04:25but I've sort of been put in a leadership-type role.
04:27Wings, salt and pepper squid.
04:29Nachos, chicken parmi,
04:30the rest of the day,
04:31fish and chips.
04:33OK.
04:34On the menu, we've got three starters and three mains.
04:36These are pub classics, so we can choose three for eight.
04:38Let's go.
04:39Well, I reckon squid for a starter.
04:41Yeah, agreed.
04:41Yeah?
04:42Mate?
04:42Let's go.
04:43Mate, fish and chips for sure.
04:45We've got the wings.
04:46That's bloody excellent, gents.
04:47Are they kingfish, yeah?
04:49Kingfish wings, juicy.
04:51So, obviously, it can't be normal chips, right?
04:52Potatoes would be boring.
04:53What if we do, like, a, um, like, zucchini fries?
04:55You know, when you cut it in half,
04:56we'll do a little beer batter.
04:57Is that batter? Beer batter?
04:57Yeah, beer.
04:58Use some of the finest beer from the brewery here.
04:59Yeah.
05:00We are at James Squire.
05:02We need, like, a cohesive kind of flavour profile
05:04to go with it, right?
05:05Yeah.
05:05Yeah.
05:06Um, so it's not just classic pub.
05:07I'm thinking, like, Asian or Mediterranean.
05:10Yeah.
05:10Yeah, yeah, Mediterranean style.
05:11Yep.
05:12My strategy today is to have a cohesion
05:14between the starter and the main.
05:16So we're kind of going to go down the Mediterranean kind of path
05:20with our recreation of the classic fish and chips
05:22and our salt and pepper squid.
05:24Can you call it Murray, chef?
05:26Yeah, definitely.
05:27I wanted to go seafood because we got Declan here.
05:29He's going to prep like a machine.
05:30So are we using the tentacles or we just want the hoods?
05:34Maybe just the hoods.
05:35No, use the tentacles.
05:36Use the tennis?
05:37Andy will hate us if we don't use the tentacles, man.
05:40Like, no food waste, please.
05:42All right.
05:44Hello.
05:45Hello, hello.
05:47So on my team today, Samira, Sarah, and me are going first.
05:51This is disaster.
05:52Can't believe they picked up everything.
05:54Who are these people?
05:55So we wanted to do wings.
05:56We wanted to do calamari.
05:57There's none left.
05:59It's not going well so far.
06:01You can do eggplant parmigiana.
06:03Chicken parma.
06:05We can do Middle Eastern nanchos.
06:06I can make flatbread deep fry and cut them into triangles.
06:11We really don't have a team leader today.
06:12And we are having a little bit trouble here deciding on our menu.
06:16Why don't we do, like, the crispy skin with the mushrooms and all of that?
06:20Like, do a Middle Eastern parmigiana.
06:22Yeah.
06:23I think we are struggling here.
06:24Because they took everything.
06:27Hello.
06:27Harissa nachos.
06:30Nachos can't come on the boat trip.
06:32No, no.
06:33Too much, too much.
06:34All three of us are very kind of strong minded.
06:37I think stick to the fish and chips.
06:39With the fish.
06:42I'm just worried for main.
06:43It's not going to be enough.
06:46So today we picked up snapper wings.
06:48They're not as big and juicy as the kingfish wings.
06:50But the orange team has it.
06:53I reckon we can do that for main.
06:54I think we can.
06:54We don't have enough.
06:55I feel like things are just made for entree.
06:59We are really not agreeing with each other.
07:02We need to decide.
07:04If we don't decide on this dish, soon we will really be behind.
07:08We are in a big hole.
07:11Jean-Christophe, first time in Sydney.
07:13What a pleasure.
07:15I have been waiting for a very, very, very long time.
07:17And you know what?
07:18It's really worth it.
07:20Spectacular.
07:21It's pretty impressive.
07:22Everyone is turning it on for us.
07:24I know.
07:25I love the weather.
07:26The sky.
07:27And we have given them a menu of classics.
07:30Pub classics to choose from and take inspiration from that and elevate it.
07:33The starters, we have got wings, nachos and salt and pepper squid.
07:37All smashing.
07:39And then for the mains, chicken parma, chicken parmi, whatever you want.
07:42Fish and chips and roast of the day.
07:44So there is no excuses here.
07:46Those classics can be interpreted in so many ways.
07:49But I still want to feel that urge to have a pot of beer with anything that I have eaten today.
07:55Absolutely.
07:56It's interesting with pub grub.
07:57I think like there is a limit to how much you can change it.
08:00Because then people aren't satisfied.
08:02When you go to a pub, you kind of know what you are craving for.
08:05You need to recognize it.
08:06Yeah.
08:06We need to recognize it.
08:07So it's going to be interesting to see the line that they bridge.
08:11Yeah, you have to be informal.
08:13But relaxed.
08:14No shishi?
08:15No shishi, yeah.
08:18All right, I'm going to start portioning these up then.
08:20Wait.
08:25Myself, Rhi and Daz are on the blue team.
08:27I put my hand up to run the start of service and make sure I get everything handed over to a second team.
08:34We had an idea about brining some spatchcock.
08:36And so what we're going to do is half the spatchcock, brine it and then dredge it and treat it exactly like you would wings.
08:42We're going to serve that with a little capsicum sauce.
08:44And then for the main course, we chose fish and chips.
08:47We're doing a pansy barramundi with essentially like a tartare beurre blanc.
08:53Daz is doing the fish at the moment, getting all these trimmed out.
08:56I'm just trimming up the spatchcock.
08:57And got Rhiannon over here who's concentrating on getting all of the accoutrement for the entree done.
09:02We want to get as much prep done for the second team to come in.
09:04So they walk in, make sure those pieces of protein are cooked really well.
09:08Time flies, team.
09:09Service starts in two hours.
09:11Come on, let's go.
09:18But we are not big on parm, are we?
09:21Honestly, I kind of like the idea of a Middle Eastern tartare.
09:24Is this like for roast?
09:27Should we make a roast?
09:29I'm really worried now because I can see the other teams already started chopping.
09:34So how do you even chop something when we're still deciding what to cook?
09:37The idea, I think the fish wings, there's three, we can do three.
09:41For what?
09:42I love the fish main that we cooked.
09:43I love it, it's so nice and it's so interesting.
09:46We really need to lock this menu in as soon as possible.
09:49The girls still want to go ahead with snapper fish wings for our main.
09:53I agree on that.
09:54We locked it in.
09:55Otherwise, we'll have no meal at all.
09:58Let's do fish tubes.
10:00And it's just beautiful.
10:01And then we do nattos.
10:02We do Middle Eastern nattos.
10:03Okay, done.
10:04So we finally decided on a menu.
10:06For our entree, we will have Mediterranean, Middle Eastern inspired nachos.
10:11And we're going to have fish wings for our main.
10:14Guys, now that we have a clean picture, let's just punch and do as much.
10:24Sarah, fish and chips for main?
10:26Yes.
10:27You guys are here using, are they snapper wings?
10:29Yes, we are.
10:30Yeah, we're basically making like a crispy double fried wing.
10:34And then fried chips on top.
10:36So really crispy with sumac.
10:40I'm just going to say, I think this is a massive risk to serve snapper wings.
10:45I get the dish, but snapper wings are small.
10:48That's what I think.
10:50It just doesn't seem like it's going to hold up to the other dishes.
10:55Jesus.
10:56I'm confused.
11:00It's really tough not knowing what's going on in that crazy kitchen at the moment,
11:04what sort of food they're working on in there and what we're walking into.
11:08But we've got Samira, Snez and Sarah.
11:10I got a really good feeling about this.
11:12Yeah.
11:13This is going to be a really good day.
11:14It's all about the food.
11:15We're going to have a good night.
11:17It's going to be a really good night.
11:19It's going to be a really good night.
11:20Yeah.
11:21but we've got Samira, Shnez, and Sarah.
11:23I call them the flavor queens.
11:25I cannot wait to see what they've come up with.
11:27Behind, behind. Sorry, guys.
11:29Green team, you look like you're stressed.
11:31Are you all right?
11:32I want to cry, but I'm not, because we can do this.
11:35Okay, guys, we have a problem.
11:37Yeah.
11:39Andy comes over and puts a lovely spanner in the works
11:42by telling us that the fish wings does not feel like a main.
11:47Back to the drawing board we go.
11:48What are we going to do with the fish?
11:50We'll just keep the same.
11:52With this sauce?
11:53Yes.
11:54With the harissa and with the chips on top.
11:56Yeah, okay.
11:57So the nachos are gone now?
11:58Yeah.
11:59We are now doing the fish as the entree,
12:01and we will be changing the mains.
12:04You want me to halve quails when we serve quail halves?
12:07I can halve them really quick, season them up, and cook them.
12:09With eggplant, though?
12:10Yeah.
12:12Okay, guys, we don't want to show ourselves.
12:14Now the main thing is to have a dish.
12:16Let's just grab the platter.
12:19All they have to do is finish it off in the oven.
12:21It's not going to take more than 20 minutes.
12:23Can you go get them?
12:24Okay.
12:25Right now we need to have something up.
12:27So I told them, grab me all the quails, I will break them down.
12:31Give me the quails.
12:32Bring me all the quails.
12:33How many do we need?
12:35Excuse me, excuse me.
12:37This is mad house.
12:40Okay, that's one.
12:42We will use the eggplants to make like a tabba,
12:45the eggplant mixed with herbs and lemon and olive oil as a base.
12:48So finally we have made a decision and I'm feeling really great.
12:52Oh, my God, thank God.
12:54Right now we need to crack on with prep work.
12:57Samira.
12:58Samira.
13:00Okay, what do we end up on?
13:03We are going to do the fish as starter instead because it is a smaller portion.
13:07And then for mains, we switch to quails.
13:10So what menu item are you channeling?
13:12Roast.
13:13We're going to roast it.
13:14Yeah, and we're going to serve it up with a nice baba ghanoush now.
13:17Good luck.
13:18Thank you very much.
13:19Don't underestimate the changeover.
13:21Good luck.
13:27Guys, you should have your menus locked in by now.
13:29You have one hour before changeover.
13:32Come on, let's go.
13:39How are you?
13:40Good.
13:41Having a bit of squiddy.
13:42This is my game.
13:43Jennifer's my name.
13:44Yeah.
13:45Staying true to that.
13:46Yeah.
13:47I like it.
13:49I love service challenges.
13:50I think they're my favorite kind of challenge.
13:51I love working with other people, trying to create something that you could never do by yourself.
13:56Callum, nuts and nuts.
13:58Lovely.
13:59There's a whole bunch more macadamies on the bench there, bro.
14:00Can you get them out?
14:01Yeah, mate.
14:02We're doing salt and pepper squid as our kind of, you know, take on a classic club dish.
14:05Mediterranean kind of flavors with gazarta salt and pepper.
14:08And instead of that kind of traditional mayo, we're going to do a beautiful romesco sauce,
14:11a roasted capsicums and peppers.
14:13Bake it nice and creamy.
14:14Should be a cracker.
14:15They're looking good, Bowie.
14:16Nice and full of flavor.
14:18Oh, yeah.
14:19They're looking good.
14:21Bowie is like a prep machine.
14:23He's got zucchinis and capsicums and eggplants on.
14:26And using Jekyll and Strength today, he's strained to clean that seafood.
14:29He's folding that calamari like Superman on washing day.
14:31He's killing it.
14:32It's cold.
14:34It's freezing.
14:35I think with a challenge like this, it's important not to overcomplicate it,
14:38because if there's anything lost in translation with that handover period,
14:41we've seen it in the team relays and things in this competition before,
14:45you can go cactus pretty quickly.
14:47So I think simple, good flavors executed perfectly.
14:50Let's go.
14:52Need a bigger container.
14:54Jamie, let's go.
14:55I want to hear what you got.
14:56Hey, mate.
14:58We got some beautiful fish in there.
14:59Let's utilize that.
15:00Do the fish and chips.
15:01As you may.
15:02As the main course.
15:03And then for starters, we're doing a twist on chicken wings.
15:06So we're using some spatchcock.
15:08Got those brining in some of the James Squire's beer as well,
15:11just to infuse those flavors.
15:13Once those come out, they'll go into a dry dredge and then fry.
15:17And then that's going to be served with a whole lot of beautiful stuff
15:19that Rhiannon's making.
15:21Fried chicken, it sounds easy.
15:23It can go so wrong.
15:25It can be really greasy.
15:26Absolutely.
15:27I think we'll be able to pull it together,
15:28but it's all about making sure that that brine penetrates that spatchcock,
15:31get that flavor in, and get the right fry.
15:34So that's where we're at.
15:35All right.
15:36Get out of here.
15:37Let's go.
15:38Thanks, Jamie.
15:39Back, back, back.
15:40Thank you, guys.
15:41I think there's a misnomer that fried chicken is easy.
15:43It's not.
15:44Getting a good fried chicken is a big difference
15:46between just chucking something in a fryer.
15:48We're concentrating on building the flavor.
15:50It's my job to make sure that I translate all that we've done
15:53to Laura and the team when they come in
15:55so that they can get the right cook on the chicken.
15:58OK, fish goes in.
16:00Do you want to put more salt in?
16:02I'll add salt in the dry spice as well.
16:04OK.
16:05Yeah.
16:06Now we change the snapper fish wings for our entree.
16:10We wasted so much time on deciding what to do here,
16:12and we really needed to get it done quickly.
16:14So I quickly cleaned them, put them in my buttermilk marinade
16:17because I need to move on to that main.
16:21We need one more thing to elevate the quail dish
16:24to let it relate more to being roasted.
16:27Beautiful. How about jus?
16:28Quail jus?
16:29Yeah, I think jus is a good idea.
16:31Give me the bones. Where are the bones?
16:33Yeah.
16:34We need to make sure our roasted quail
16:36isn't flexing on a roast of a day.
16:38So we decided to add this beautiful jus to tie it all together.
16:42And Sarah's straight away getting into it.
16:44I can get it started.
16:48Finally have a clear vision and clear idea what we're doing.
16:52Are we just punching through?
16:53We're chopping everything, getting a prep ready?
16:55We just got into a groove, making progress.
16:58Three of us, my mods on, chop, chop, cut, cut.
17:02Let's get it done.
17:06I will not allow anyone's baba ganoush to be better than mine.
17:09Shez, we've got to do this right.
17:12OK, this is your baba ganoush, and this is your lead of the kitchen.
17:16Oh!
17:19Are you joking?
17:21Hey, that's a fire alarm.
17:23We've got to get out until it's safe.
17:40Oh, my God, the fire alarm's just gone off.
17:42We've just had to evacuate.
17:44We've got to get out.
17:45We've got to get out.
17:46We've got to get out.
17:47Oh, my God, the fire alarm's just gone off.
17:49We've just had to evacuate.
17:51Hopefully we're not burning anything back there
17:53and we can get back in, crack on and get the dish out.
18:00All right, guys, it's time to get your mojo back.
18:02It is safe to go back into the kitchen.
18:05You're nearly an hour down, so you've got to push
18:07because there are only 31 and a half minutes until changeover.
18:10Oh!
18:15Sorry.
18:16Sorry.
18:19We're back.
18:20Welcome back.
18:23Definitely not as sweaty as we were, are we?
18:25Oh, there's nothing like a false fire alarm
18:27in the middle of prep time to get you going.
18:30Bit of drama.
18:31They're all back in there now.
18:32It's safe to get back in the kitchen,
18:33but it's really put them under pressure
18:34because it's not long till changeover now
18:36and it kind of halts any of the momentum that you had.
18:39There's a little bit to talk about, isn't there, with the menus?
18:41Yeah.
18:42I'm going to start with the green team.
18:43They originally thought that doing deep-fried snap wings
18:46as a main was a good idea for fish and chips.
18:49So they've pivoted.
18:50They're going to go their beautiful snap wings
18:52that they've dredged in buttermilk
18:53and they're going to fry for an entree.
18:55Behind.
18:56Behind.
18:57So they're hitting the wings for starters
18:59and then for their main, they've gone roast of the day.
19:02They're going to do a butterflied piece of quail
19:04and roast that in the oven
19:05and then that's going to be served with a baba ganoush.
19:09Oh, girls, we got this.
19:10Yes, we got this.
19:11OK, so blue team, they're doing a spin on wings.
19:15They're going to do the spatchcock.
19:17They've brined it and they're going to dredge it
19:19and they're going to deep-fry that.
19:21Deep-fried, you said?
19:23They are brining it,
19:24so we're hoping that that flavour's going to go in
19:27and tenderise it a little bit as well.
19:29And then for their main, they're going to do a pan-seared barra
19:32with a James Squire cider-reduced beurre blanc sauce.
19:36Yeah, and some sort of potato element
19:38to represent the chips as well.
19:40I'm a little bit concerned the second team
19:42will be just coming to cook.
19:44It's a lot to do.
19:46Yeah, there is a lot to do.
19:47It's fraught with a bit of danger.
19:52And then orange team.
19:53Their entree, they're going to riff on salt-and-pepper squid.
19:56Declan, like, bolted for the squid
19:58and was like, no-one else is using this today.
20:01They're doing a salt-and-pepper za'atar seasoning
20:04that they're going to run, and then also a romesco sauce.
20:07So, like, kind of a play on Mediterranean.
20:09Sounds really delicious. Yeah, yeah, it does.
20:11Declan's clinging these squid just absolutely beautifully,
20:14so I'm actually looking forward to seeing how that one comes together.
20:17Yeah, yeah, same.
20:18And then for their main,
20:19they've got these beautiful kingfish wings,
20:21so they're going to do a play on fish and chip.
20:23And then some zucchini fries,
20:25so that'll be kind of the chip element.
20:28Sounds a lot like a Callum menu.
20:30So the question is, can the next three do it without Callum?
20:34Yeah, that's true.
20:36Doing well, gents, doing really well.
20:39We have no idea what we're about to step into.
20:42Yeah, the anticipation is pretty crazy.
20:44We don't know really if we're going into, like, war
20:48or calm and peaceful,
20:49so fingers crossed they're all set up for us to go.
20:52Mate, I think that's good.
20:53Should be quite refreshing underneath the deep-fried stuff.
20:56Yeah.
20:57Last couple of minutes.
20:58Last couple of minutes.
20:59All right, guys, let's go. Come on.
21:00One of the most important parts of this challenge today is that handover.
21:04Yeah, I'm going to do the handover today.
21:05That communication is really important,
21:07so whilst I'm going to use my words,
21:08I'm also trying to write a little prep list for them
21:10just so that they can always refer back to it.
21:12I do not want there to be anything lost in translation.
21:14It's got to be clear, it's got to be concise, it's got to be accurate.
21:17I have never done whales so fast in my life.
21:21I'll be doing the handover.
21:23I'm feeling great now.
21:24We're a bit under pressure,
21:25but we've managed to pull everything together.
21:27We pretty much have not left a lot of jobs on the other team,
21:30so they're pretty much going to have to fry the fish for us,
21:33roast the quails for us, and just assemble and plate up.
21:36Every other element has been done.
21:37Even seasoning has been done for us.
21:39We're pretty much through all the jobs that we set out to do.
21:42Handover's coming, and I need to make sure everything's labelled.
21:45Kitchens are about organisation and efficiency.
21:48After I label everything, I write up a list of what we've done
21:51and, most importantly, what still needs to be done.
21:54We've done a bulk amount of work.
21:56Their job is to make sure it's perfectly cooked,
21:59because cooking a starter and main protein to order is a big task.
22:04All right, tools down, that is it.
22:06Everybody out except the person in charge of changeover.
22:09Let's go, come on.
22:10All right, let's go.
22:13Good luck, Kal.
22:20Hi.
22:21Hello.
22:22How are we doing?
22:23So good.
22:25OK, so the pub dishes, listen,
22:28the pub dishes are salt and pepper squid for entree
22:31and fish and chips for main.
22:32Excellent.
22:33So seafood, seafood, that's what we're recreating.
22:35What we're going to do is for our salt and pepper squid,
22:38we're going to do a za'atar spiced kind of salt and pepper fried squid.
22:42Yep.
22:43So Declan's cleaned it all within an inch of a slice.
22:45Amazing.
22:46Calum, the culinary calculator, has set us up perfectly.
22:49Everything tagged and written down, clear direction in the dish.
22:53So the wings are here, there's 70.
22:56Wow.
22:57Excellent mise en place.
22:58Zucchini baba ganoush is here.
23:01Amazing.
23:02And all we have to do now is get this service done, the three of us.
23:05And it's put us in a really good position,
23:07so it's only us to fail now, because they succeeded.
23:10Spasskock.
23:11So you've got 36 halves grinding in the James Spire.
23:14Yeah.
23:15And then you've got 32 portions of the barra.
23:17OK, cool, yeah.
23:18All right.
23:19All right, the more you're talking, the less you're cooking.
23:21You've got 30 seconds left of handover.
23:24Entree, harissa on the base.
23:26Yes.
23:27The fish wing that's fried, the chip is on top.
23:29Yep.
23:30The seasoning.
23:31Beautiful.
23:32Charred lemon.
23:33Yeah.
23:34Done.
23:35OK.
23:36You're amazing.
23:37For mains, we have seasoned quails.
23:38Yeah.
23:39OK.
23:40It's a roasted dish, so we need to roast them.
23:41It has to be roasted.
23:42Don't deviate and pan fry.
23:43OK.
23:44OK.
23:45It's already set for you guys on 216.
23:46Bang it in high heat, give it a half hour, take it out,
23:48check if it's cooked.
23:49Five seconds.
23:50So it'll be the eggplants.
23:51Yep.
23:52It'll be the two pieces of that quail,
23:54and we also started the process of a jus.
23:56Three, two, one, let's go.
23:58Everyone out.
23:59Thanks.
24:00Good job, guys.
24:01See you.
24:02See you.
24:03OK, I'm going.
24:04You guys have done an amazing job.
24:05Have I confused you guys?
24:06No.
24:07No.
24:08You guys are amazing.
24:09Samira's handover is amazing.
24:10I am astonished with the amount of work
24:12that the first three have gotten done.
24:15All we have to do is just bring everything together,
24:17and we're going to have some amazing dishes.
24:19Fish wings still need to be battered and fried.
24:22We need to fry the chips, and the quail still needs
24:24to be roasted for the main course.
24:26I'm going to get the quail in now.
24:28Samira told us to cook the quail for 30 or 40 minutes
24:31at 217 degrees.
24:33Done.
24:34We're in.
24:35You need to hustle, team.
24:36The starters need to be heading to tables in just 20 minutes.
24:43Better.
24:44OK, cool.
24:45After handover, I am actually a little bit worried.
24:48Both of our courses, with the entree and the main,
24:51have both got proteins that we need to cook.
24:54A la menu.
24:55So there's a lot to do last minute,
24:57making sure the chicken's cooked through, super crispy,
24:59the fish has got crispy skin, also cooked perfectly.
25:03Having two dishes that rely on a lot of work
25:07at the end of service, that's hard.
25:10How are you, everyone?
25:11Chef, well, how are you?
25:12How are you?
25:13Yeah, very well, thank you.
25:14Good, chef.
25:15How are you?
25:17I understand, looking at your menu...
25:20Yes.
25:21..or the previous team menu, obviously.
25:25Guys, not trying to panic anyone, but it's a lot to do.
25:29Yes, so much to do.
25:31Cooking chicken to order, cooking the fish to order,
25:35this could be a train wreck.
25:46Oh!
25:54Heads up, crew!
25:56The diners, the lifesavers are starting to arrive,
25:59and they are hungry.
26:0115 minutes will serve us!
26:06Oh, my God.
26:08Both the fish and the spatchcock need to be cooked to order,
26:12which is such a big task.
26:14But we need to think methodically here.
26:16The starters are going out soon,
26:17so we need to crack on to that spatchcock
26:19and we can think about the fish later.
26:21We're good, guys, we're good.
26:23I feel like with any service challenge in MasterChef,
26:26it always comes down to the last few minutes.
26:30You're killing it, Theo.
26:32We're on a roll.
26:39OK, fresh fries, guys.
26:41Behind you, behind you, behind you, behind.
26:45Oh, Frank, the fish wins.
26:46We've got to get it out for entrees.
26:48I've got first batch out.
26:50They're looking good, really nice.
26:52Guys are prepping more for me.
26:54The adrenaline's pumping.
26:55We're definitely feeling the pressure.
26:57Lemon's almost done.
26:59We need to carry these dishes through
27:01and make them taste amazing but also look great on the plate.
27:04Surf lifesavers are seated, they're hungry,
27:06and you've only got three minutes till service.
27:08Let's go!
27:10Time in this challenge is evaporating.
27:13Ben, how long, please?
27:15Benny, how long on the fryer?
27:17Two minutes.
27:18We need to set the pass for entrees.
27:20Yeah, yeah, OK, yeah, yeah.
27:22You all right, Topinda?
27:23Yeah, I'm just cleaning down.
27:24We all good, setting up for entrees, 25 plates?
27:26Yeah, just doing it right now.
27:28Grab time is over, crew, get your starters flying out.
27:31Service is started, let's go!
27:33As service starts, I'm still cooking the kingfish wings for the main,
27:38and so Topinda has to take the lead on the pass this time.
27:41You can pretty much run this pass, right?
27:43Yeah, I can, yeah, I'll be fine.
27:45Right.
27:46So that is our romesco squid.
27:48Yes, that on the side, just a little bit.
27:50Yeah, four and four.
27:51We're done.
27:52The romesco hits nicely.
27:54Bit of yoghurt on there to elevate it.
27:56Coming past, coming past, tentacles coming past.
28:01The cook on the squid's perfect.
28:03Fennel salad will bring some brightness to it.
28:06I sit back and look at our starter and I'm quite proud of it.
28:09Service, please.
28:10I would order it, I would eat it, it is delicious.
28:13Beautiful dish, beautiful dish.
28:15I'm proud of that.
28:24We're on.
28:25OK, thank you.
28:27You're welcome.
28:28Very cute.
28:29Wow!
28:30OK, that looks pretty cool.
28:32So we're on the orange team's starter,
28:35za'atar squid with romesco sauce.
28:37So this is obviously their take on salt and pepper squid.
28:39OK.
28:42What do we think?
28:43I love the look of this.
28:45Same.
29:03I really like that.
29:04I think it had a great ode to the original.
29:07The work that Declan did on that squid is phenomenal.
29:10Yeah, it is.
29:11Cleaned perfectly.
29:12I loved how we had the difference in textures
29:15from the tentacles to the tubes as well.
29:18That romesco sauce is so lovely and sweet and nutty
29:23and it's got that beautiful coarse texture.
29:26It's exactly how it should be.
29:28The tenderness of the squid is absolutely spectacular
29:33and I like so much the addition of the crunch of the fennel
29:38and the coriander and it is magical.
29:41The perfect little starter.
29:44I need more squid, Vinny.
29:46Yeah.
29:47More tentacles, babes.
29:53Theo has managed to get all the chicken done,
29:57so it's time to start plating.
29:59The capsicum sauce goes down first.
30:02The colour is absolutely popping on the plate
30:04and it's got this beautiful roasted Mediterranean flavour in there.
30:08That fried golden crispy chicken sits proud on top of that.
30:12Beautiful chicken, Theo.
30:13We've got that beautiful little honey zesty dressing,
30:16a little drizzle, so you kind of get that salty, sweet vinegary pop.
30:21The beautiful dried olives and then some parsley.
30:26We have pushed ourselves to get this out.
30:29It is looking so good.
30:31New service, please.
30:36As soon as these entrees are out,
30:37it's just crack onto that fish straightaway.
30:41There is no break, there's no reset time.
30:43It's just go, go, go.
30:47Hello.
30:48Whoa!
30:49This is a starter.
30:51That is huge.
30:56OK, so this is blue starter.
31:00Chicken wings.
31:01What do you think?
31:03It's a beast of a portion.
31:05Yeah.
31:06Pubs are known for their generosity.
31:08It's very appealing.
31:09Attractive, colourful.
31:10Yeah, really bright.
31:26Well, well, well, well, well.
31:31So this is such a complete starter.
31:39The chicken is deep-fried superbly.
31:42It has that beautiful crunchiness of the crumb.
31:46This pepper sauce is a delicious, rich, mesmerizing dish.
31:53This is rich, it's powerful, it's spicy,
31:57and the roasted olives on the top of that.
32:02Hallelujah.
32:04You love it.
32:05So if you don't like it, you've got problems.
32:10For me, what was a surprise was that parsley salad.
32:12The sweetness in that to support that olive
32:15was such a genius move.
32:17I thought the brine was genius.
32:19When we had the fire alarm break,
32:20I reckon they were just licking their lips
32:22because they knew the longer that that spatchcock
32:25could sit in that brine, the better it was going to be,
32:28and it turns out that way.
32:30This is 100% better than your average pub feed.
32:32It takes pub food to a whole new level.
32:34That was the challenge today,
32:35and I think the blue team have surprised me
32:38in the way that they've smashed it out of the park.
32:41Beautiful.
32:43Oh, hot chicken.
32:44Hot chicken.
32:45Hot chicken.
32:46All right, service, please.
32:49Service, please.
32:51I'm feeling really positive about our starters.
32:54Got the spicy Middle Eastern harissa at the bottom.
32:57Looks beautiful.
32:58The fish looks fantastic.
33:00It's really nice and crispy.
33:02It still contains so much juice in there.
33:05That looks absolutely beautiful, Audra.
33:08We've got those little crispy potatoes,
33:10and it sits right on top.
33:12And some lemons.
33:13I'm looking at the dish.
33:14It looks absolutely beautiful.
33:16I know it's going to be delicious.
33:18All right, service.
33:21We're going to nail this.
33:23Wow.
33:24Hello.
33:25Oh, crispy.
33:26Wow.
33:30So we've got Green Team's starter here.
33:32It's their take on wings.
33:34Fish wing, obviously.
33:38What do you think, guys?
33:39This is not your usual pub fare.
33:41It looks like the perfect kind of starter that you'd want at the pub,
33:44like a little bit fried, a little bit gnarly,
33:46some possibly spicy and acidic underneath.
33:49Yeah, yeah.
33:50I reckon let's dig in.
33:51Yeah, let's do it.
33:52Let's eat.
33:54Oh, they're cooked so well.
33:57Look at that.
33:58Oh, I reckon this is a slide of the boat situation.
34:01Oh, wow.
34:02Yeah, mine's just a little...
34:05Mm.
34:16Mm-hm.
34:21Uh-oh.
34:25Go prep the fish.
34:35Which fan favourite will lift the MasterChef trophy?
34:40Watch every mouth-watering episode on 10 Play.
34:52So Green Team's starting.
34:54Fish wings with spicy harissa sauce.
34:59Very, very tasty.
35:03That fish, the actual flesh and the cook on that fish
35:06is incredibly succulent and moist.
35:09But I'm really frustrated because as much as I love the dish,
35:13it was just mouthful after mouthful of scale,
35:16so I was kind of picking all these bits out as I was going.
35:20I too got so many scales.
35:22Scales.
35:23Like, it was just like they didn't even look at the wings
35:26before they put them in that buttermilk marinade.
35:29The thing I love the most is the fish is deep-fried perfectly.
35:33Yeah, it is.
35:36But they're not clean enough, so I'm a little bit disappointed.
35:43Service, please.
35:44Our starters are down and now we need to nail the mains.
35:47So I go and check on the quail, roast of the day.
35:52That's over already.
35:55That's way over.
35:56Wait.
35:57That's way over.
35:59They're all over.
36:00Why would they say 30 minutes?
36:06The legs are perfectly cooked.
36:08They're still really nice and pink on the inside,
36:10but the breasts are overcooked.
36:13That's way over.
36:15Way over.
36:17OK, get them all out right now.
36:21Yeah, I'm totally gutted.
36:22I mean, but you can't turn back time,
36:25and we've just got to keep going.
36:29Oh.
36:30It's OK.
36:31It is what it is.
36:32Let's just do the best we can.
36:34So I'm at the pass,
36:35and the first thing I put down is a little quenelle of the eggplant,
36:39and then two of the half quails go on.
36:44I've got the jus over.
36:47And then a little dusting of the dukkah.
36:50I mean, the dish actually looks really beautiful,
36:53but I am still worried about the cook of the quail.
36:57I think there's a high possibility we may be in trouble today.
37:01Service, please.
37:07I see dishes.
37:13Ooh.
37:16All right, so this is the main course from Green Team.
37:20Roast quail with eggplant,
37:22which is their take on a roast of the day.
37:27MUSIC
37:47Um, OK, this is delicious.
37:50However, it's overcooked.
37:53It's pretty, and it's superb flavourful.
37:59It's just, I obviously got superbly disappointed
38:03about the toughness of the breast, which is far overcooked.
38:08I really enjoyed the French meets Middle Eastern thing
38:11that this dish had going on for it.
38:15That said, when I close my eyes and think roast of the day,
38:19it's, you know, it's hearty, it's generous,
38:22there's maybe something starchy in there,
38:24there's absolutely some kind of thick sauce or gravy,
38:27and this dish doesn't have that.
38:31They've confused roasting a protein with roast of the day.
38:39OK, fresh ones, guys.
38:40We've done eight so far. We'll just keep going.
38:43Right. Yep.
38:44There's a lot going on in our plate.
38:46The zucchini zouk hanging out with a little dob over there.
38:49The wings are sitting proud, like this, little kingfish wings.
38:53Beautiful. That looks legit.
38:57Salsa verde.
38:58The zucchini chips in some beautiful beer batter.
39:01Can you please put the salad on these two?
39:03Zucchini salad over there.
39:05Everything's massive.
39:07It's a heavy plate, it's full of food.
39:09It looks really, really good.
39:11It has to be generous.
39:13We can't be tight on portion sizes.
39:16Load the plate, pack it full of flavour,
39:18and create some wow factor.
39:20Service, please.
39:21What, hands away, please?
39:22Service, please.
39:23Company, company.
39:24Thank you so much.
39:30Whoa!
39:32Whoa!
39:33Look at that.
39:35That is amazing!
39:38It looks like a pub dish, though.
39:40Whoa, whoa, whoa.
39:42So, the orange team, main course.
39:46We have grilled kingfish and zucchini fries.
39:54Plus some.
39:55I'm, like, dying to get into this.
39:59Don't burn the roof of your mouth.
40:11Oh, my God.
40:20Scheisse Monelli, that is a good plate of food.
40:22Was that a Scheisse Monelli?
40:24Yeah, man.
40:26There's your promo line.
40:30This is the most original fish and chip that I have ever had.
40:36Every single thing on the plate is faultless.
40:43I think this is a miracle.
40:46You know what?
40:48I will go to a pub every night for a dish like this one.
40:52Yeah, yeah, yeah.
40:53Fish wings are grilled so perfectly, seasoned perfectly,
40:57and then these, that batter on that is perfection.
41:01Yep.
41:02And that zucchini mash on the bottom is just so lovely.
41:07It's slippery and texturally it kind of matches with that,
41:11the flesh on the wings.
41:13I have had my fair share of pub meals.
41:17And I've got to say, this is probably the best pub meal I've ever had.
41:24Beautiful.
41:27Service, please.
41:29I'm really happy with how our starters went out,
41:31but I'm looking over at the orange team,
41:33and their mains are looking incredible.
41:36There's so much at stake today.
41:38Immunity is on the line,
41:39and it's going to come down to the mains and how our fish is cooked.
41:44That barramundi needs to be juicy,
41:47it needs to be crispy on the top, seasoned perfectly.
41:51And that many portions cooked perfectly is so hard to achieve.
41:56That's asking for trouble.
42:02Sizzle.
42:14Fish off.
42:16We're in full swing of service for mains course.
42:19Everything is riding on Theo.
42:21He's got 50 pieces of barramundi to pan fry perfectly.
42:27I have so much faith in Theo.
42:29I mean, honestly, I have to have faith in Theo.
42:31He's the person that's cooking the fish.
42:34So to plate up our fish and chips,
42:35I've got our James Squire tartare beurre blanc on the bottom.
42:40Crispy barramundi.
42:41Theo, that fish is flaking in my hands.
42:44Beautiful.
42:46That beautiful fennel salad on the side.
42:49And then our side of potatoes.
42:51So Alana had the idea to bouge up those roast potatoes
42:55with a creme fraiche, herby, zesty dressing
42:58on the bottom of those potatoes
43:00and then some gorgeous salmon roe on top.
43:02That's a bougie potato.
43:05Jamie and the guys left us with a lot of work,
43:08but it's all come together.
43:10All their hard work is now just absolutely shining on the plate.
43:14Service.
43:16Four and one, please.
43:18I say bites.
43:19That's the last main course.
43:20Okay.
43:22So let's have a look.
43:24Pretty.
43:26Oh, it smells lovely.
43:27It does.
43:28The fish looks good.
43:29Oh, wow.
43:33I was just about to say,
43:35I could do with some potatoes.
43:37That is a little bit of a boss move.
43:40That's a flex.
43:42So here we are.
43:43This is the last main course.
43:45This is the blue team.
43:47So we have barramundi and cider sauce.
43:52And it looks like crispy roasted potatoes
43:55and Kita's salmon eggs.
44:00If this tastes the way it looks,
44:02I'm going to be jumping in that water.
44:18This is elevated pub food at its finest.
44:22The fish is cooked so well.
44:25There's so much flavour in there.
44:28That sauce is so luscious,
44:30full of herbs,
44:31and just had that little touch of sweetness,
44:33which was really lovely with the fennel.
44:36The potatoes, like,
44:38it's just so good.
44:40It's so good.
44:41It's so good.
44:42It's so good.
44:43It's so good.
44:44It's so good.
44:45The potatoes, like,
44:47so luxurious, so decadent,
44:50with the caviar on top.
44:52Amazing. Loved it.
44:54Look at this.
44:55So we got the crispiness from the fish,
44:58and then this translucent layer,
45:00and then it's completely flaking.
45:03So delicious and juicy and white.
45:05I can't believe how soft it is.
45:07I just realised,
45:09my time in Australia,
45:12eating barramundi fish,
45:14that was the most
45:16best cooked, tasty
45:19piece of fish, of barramundi,
45:21ever in my life.
45:24I thought Orange Thames was the best pub meal I've ever had.
45:27Do you think this one is better,
45:29or where are we sitting on this?
45:40That cook was total, utter madness.
45:45There was an alarming amount of chaos.
45:52But you all managed to keep your heads above water,
45:56and pull out an elevated pub feast as incredible as this view.
46:02Well done.
46:04Give yourselves a clap.
46:05That's it.
46:06Only one team can win immunity, right?
46:08Yep.
46:09So, sadly, we're taking one of you out of the running.
46:16Green team.
46:19Both your courses, flavour-wise, they were sound.
46:22But your starter, it had scales.
46:25And your main,
46:26it just didn't have scales.
46:28It just didn't have scales.
46:30It just didn't have scales.
46:32It had scales.
46:33And your main,
46:34it just didn't scream roast of the day.
46:39So that leaves Blue team and Orange team.
46:43Your starters?
46:45They're on par.
46:46Really?
46:48Blue team, that chook, it was crispy, juicy and generous.
46:53Orange team,
46:54that was a great ode to the OG squid.
46:57The romesco sauce, that was on the money.
47:00So, it came down to the main.
47:04Boy, did you make our job hard.
47:08Because wow, guys, like, both teams
47:12gave us elevated pub perfection.
47:17Proteins, they were beautifully cooked.
47:19Flavours, they were singing.
47:21Textures, humming.
47:22They had it all.
47:25There was one dish.
47:26One dish.
47:29That
47:31was the best pub meal
47:33that I've ever had.
47:37And it was cooked by
47:42Orange team!
47:51Okay, Blue team.
47:53I said it was a tough decision
47:55and I meant that.
47:56We were splitting hairs.
47:58You came that close.
47:59Should be so proud of what you put up to that.
48:03Congratulations, Orange team.
48:05You just won immunity.
48:10Everyone else,
48:12buckle up for a tough elimination challenge.
48:17Sunday night on MasterChef Australia.
48:20I've got two words for you.
48:22Fish King,
48:23Josh Lyons!
48:26He's a true trailblazer.
48:31It's not what I expect at all.
48:33And this elimination
48:35is one cracker of a challenge.
48:39This dish could send me home.
48:42I think having a baby is easier than this.
48:44And next week,
48:46Easter Belfry!
48:49Playing for two!
48:51Two more trailblazers
48:53make their debut
48:55in the MasterChef kitchen.
48:57Amazing!
49:00Wow.
Recommended
48:19
48:35
47:53
47:44
1:37:37
1:00:34
50:56
47:49