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S17 E16 >>> https://dai.ly/x9k9ytw
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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 Squire Landing.
01:08Wow.
01:09Wow.
01:10Wow.
01:11Wow.
01:12Wow.
01:13Wow.
01:14Today, that's where your service challenge is taking place.
01:15Wow.
01:16Wow.
01:17Wow.
01:18Wow.
01:19Wow.
01:20Wow.
01:21Alrighty, let's get you into teams.
01:22Alright.
01:23How many colours will there be?
01:24Are we later?
01:25No, you're never allowed to look.
01:26Green again.
01:27Alright, no peeking, no peeking.
01:28Oh, sorry.
01:29Three.
01:30Three.
01:31Three.
01:32No peeking.
01:33Wow.
01:34Wow.
01:35Wow.
01:36How many?
01:36Three.
01:37Three?
01:40Three teams today, orange, green, and blue.
01:44I'm feeling pretty good and pretty confident about my team.
01:46Oh, Dapinda, you feeling the testosterone or what?
01:51Just a little bit.
01:52How are you, mate?
01:53I'm really happy with my team.
01:57Now, this restaurant, it's not just
01:59known for its incredible views, but also tasty bites,
02:05classic pub grub.
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.
02:25But 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.
02:39Of course you do.
02:39Serious.
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.
02:52Three 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!
03:17Thank you, girls.
03:18Oh, my god.
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 win.
03:38We need to win.
03:39We'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!
04:00Woo!
04:01Woo!
04:02Woo!
04:03Woo!
04:04Woo!
04:04Woo!
04:05Go team!
04:06Woo!
04:07Woo!
04:08Get in there.
04:08Oh, my god.
04:10Woo!
04:11I'm in orange today.
04:13We've got Bo and Declan.
04:15Couldn't be happier with this team.
04:16Let's do this thing.
04:18What have we got there?
04:20We are taking over the pub.
04:22There's not a team captain as such with the challenge today,
04:24but I've sort of been put in a leadership-type role.
04:27Wings, salt and pepper squid.
04:29Nachos, chicken parmi, the rest of the day.
04:31Fish and chips.
04:32Fish and chips.
04:33OK.
04:33On 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.
04:40Yeah, agreed.
04:41Yeah?
04:42Mate?
04:42Let's go.
04:43Mate, fish and chips for sure.
04:45We've got the wings.
04:45Sounds bloody excellent, gents.
04:47Are they kingfish, yeah?
04:48Kingfish wings, juicy.
04:50So, obviously, it can't be normal chips, right?
04:52Potatoes would be boring.
04:53What if we do, like, a zucchini fries?
04:55You know, when you cut it in half,
04:56we'll do a little beer batter.
04:56Is that batter?
04:57Beer batter?
04:57Yeah, beer.
04:58You still find this beer flavor in here?
04:59Yeah.
05:00We are at James Squire.
05:02We need, like, a cohesive kind of flavor profile
05:04to go with it, right?
05:05Yeah.
05:06So it's not just classic pub.
05:07I'm thinking, like, Asian or Mediterranean.
05:09Yeah.
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
05:18of path with our recreation of the classic fish and chips
05:22and our salt and pepper squid.
05:24Can you call it Murray, chef?
05:25Yeah, 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 tentacles?
05:37Andy will hate us if we don't use the tentacles, man.
05:40No 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.
06:10We really don't have a team leader today,
06:12and we are having a little bit of trouble
06:14here deciding on our menu.
06:16Why don't we do like the crispy skin with the mushrooms
06:19and all of that?
06:20Like do a Middle Eastern parmigiana.
06:21Yeah.
06:22I think we are struggling here.
06:24Because they took everything.
06:26Hello.
06:27Harissa nachos.
06:30Nachos can't come on the boat.
06:32No, no.
06:33Too much, too much.
06:33All 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.
06:47They're not as big and juicy as the kingfish wings,
06:50but the orange team has it.
06:52I 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
07:06will 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.
07:22It's turning it on for us.
07:24I know.
07:24I love the weather.
07:25Yeah, the weather is great.
07:27And we've given them a menu of classics.
07:29Pub classics to choose from and take inspiration
07:32from that and elevate it.
07:33The starters, we've got wings, nachos, and salt and pepper
07:36squid.
07:37All smashing.
07:37Nice.
07:38And then for the mains, chicken parma, chicken parmi,
07:41whatever you want.
07:41Yeah, yeah, yeah.
07:42Fish and chips and roast of the day.
07:44So there's 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
07:53with anything that I've eaten today.
07:55Absolutely.
07:55It's interesting with pub grub.
07:57I think 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
08:03know what you're 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
08:09the line that they bridge.
08:11Yeah, he has to be informal but relaxed.
08:14No she-she?
08:15No she-she, yeah.
08:18All right, I'm going to start portioning these up then.
08:20Wait.
08:24Myself, Rhi and Daz are on the blue team.
08:26I put my hand up to run the start of service
08:29and 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,
08:38brine it, and then dredge it and treat it
08:40exactly like you would wings.
08:41We'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
08:50like a tartare beurre blanc.
08:53Daz is doing the fish at the moment,
08:54getting all these trimmed out.
08:56I'm just trimming up the spatchcock.
08:57And we've got Rhiannon over here who's
08:59concentrating on getting all of the accoutrement
09:01for 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
09:07are cooked really well.
09:08Time flies, team.
09:09Service starts in two hours.
09:11Come on, let's go.
09:17But we are not big on parm, are we?
09:19Honestly, I kind of like the idea of a Middle Eastern tartare.
09:21Is this, like, for roast?
09:24Should we make a roast?
09:27I'm really worried now because I can see the other teams
09:30already started chopping.
09:31So I'm just like, how do you even chop something
09:33we're still deciding what to cook?
09:35The idea, I think the fish wings, there's three.
09:37We can do three.
09:38For what?
09:39I love the fish main that we cooked.
09:40I love it.
09:41It's so nice.
09:42It's so interesting.
09:44We really need to get this done.
09:46We really need to lock this menu in as soon as possible.
09:49The girls still want to go ahead with snapper
09:51fish wings for our main.
09:53I agree on that.
09:54We locked it in.
09:55Otherwise, we'll have no meal at all.
09:57Yes, fish and chips.
09:59And it's just beautiful.
10:00And then we do nachos.
10:02We do Middle Eastern nachos.
10:03OK, done.
10:04So we finally decided on a menu.
10:06For our entree, we will have Mediterranean,
10:09Middle Eastern-inspired nachos.
10:11And we're going to have fish wings for our main.
10:14Guys, now that we have a clean picture,
10:15let's just punch and do as much.
10:24Sarah, fish and chips for main?
10:25Yes.
10:26You guys are here using, are they snapper wings?
10:28Yes, we are.
10:30Yeah, we're basically making like a crispy
10:32double-fried wing.
10:33Yep.
10:34And then fried chips on top.
10:36So really crispy with sumac.
10:43I'm just going to start.
10:43I think this is a massive risk.
10:46To serve snapper wings?
10:47I'll get the dish.
10:48But snapper wings are small.
10:50That's what I think.
10:52It just doesn't seem like it's going
10:53to hold up to the other dishes.
11:07Oh, Jesus.
11:09Oh, I will not resist.
11:11It's really tough not knowing what's
11:13going on in that crazy kitchen at the moment,
11:15what sort of food they're working on in there,
11:18and what we're walking into.
11:19But we've got Samira, Snez, and Sarah.
11:22I call them the flavor queens.
11:23I cannot wait to see what they've come up with.
11:25Behind, behind.
11:26Sorry, guys.
11:27Green team, you look like you're stressed.
11:29Are you all right?
11:30I want to cry, but I'm not, because we can do this.
11:34OK, guys, we have a problem.
11:35Yeah.
11:37Andy comes over, puts a little bit of salt on it,
11:40and puts a lovely spanner in the works
11:41by telling us that the fish wings
11:43does 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.
11:51With this sauce?
11:53Yes.
11:53With the harissa and with the chips on top.
11:55Yeah, OK.
11:56So the nachos are gone now?
11:57Yeah.
11:58We 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?
12:06I can halve them really quick, season them up, and cook them.
12:09With eggplant, though?
12:10Yeah.
12:11Rihanna's here.
12:12OK, guys, we don't want any more.
12:13Now is the main thing.
12:14You'd like to have a dish.
12:16Let's just grab the quail.
12:17Our pan sear them.
12:18All that hot sauce, finish it off in the oven.
12:20It's not going to take more than 20 minutes.
12:21Can you go get them?
12:22Can you go get them?
12:23OK.
12:24Right now, we need to have something up.
12:27So I told them, grab me all the quails.
12:29I will break them down.
12:30Give me the quails.
12:31Bring me all the quails.
12:33How many do we need?
12:34Excuse me.
12:35Excuse me.
12:37This is mad house.
12:40OK, that's one.
12:42We will use the eggplants to make like a tabbe,
12:44which is the eggplant mixed with herbs and lemon and olive oil
12:47as a base.
12:48So finally, we have made a decision,
12:50and I'm feeling really great.
12:51Oh, my god.
12:52Thank god.
12:53Right now, we need to crack on with prep work.
12:56Samira!
12:57Samira!
13:00OK, what do we end up on?
13:02We are going to do the fish asada instead,
13:05because it is a smaller portion.
13:07And then for mains, we switch to quails.
13:09So what menu item are you channeling?
13:12Roast.
13:12We're going to roast it.
13:14Yeah, and we're going to serve it up
13:15with a nice baba ghanoush now.
13:16Good luck.
13:17Thank you very much.
13:18Don't underestimate the changeover.
13:20Good luck.
13:26Guys, you should have your menus locked in by now.
13:29You have one hour before changeover.
13:31Come on, let's go!
13:36How are you?
13:37Good.
13:38Having a bit of squiddy.
13:39Fish is my game.
13:40Daffodil's my name.
13:41Yeah.
13:42Staying true to that?
13:43Yeah.
13:44I like it.
13:46I love service challenges.
13:47I think they're my favorite kind of challenge.
13:49I love working with other people,
13:51trying to create something that you can never do by yourself.
13:54Callum, nuts are done.
13:55Lovely.
13:56There's a whole bunch more macadamies on the bench there,
13:58Beau.
13:58Can you get them, mate?
13:59We're doing salt and pepper squid as our kind of,
14:01you know, take on a classic club dish.
14:03Mediterranean kind of flavors with Quesadilla salt and pepper.
14:06And instead of that kind of traditional mayo,
14:08we're going to do a beautiful romesco sauce.
14:09So roasted capsicums and peppers.
14:11Bake it nice and creamy.
14:12Should be a cracker.
14:13They're looking good, Beau.
14:14Nice and full of flavor.
14:16Oh, yeah.
14:17They're looking good.
14:19Beau is like a prep machine.
14:21He's got zucchinis and capsicums and eggplants on.
14:24And using Declan's strength today,
14:25he's strained to clean that seafood.
14:27He's folding that calamari like Superman on washing day.
14:29He's killing it.
14:30It's cold.
14:33It's freezing.
14:35I think with a challenge like this,
14:36it's important not to overcomplicate it,
14:37because if there's anything lost in translation
14:39with that handover period,
14:41we've seen it in the team relays and things in this competition before,
14:44you can go cactus pretty quickly.
14:46So I think simple, good flavors executed perfectly.
14:49Let's go.
14:51Need a bigger container.
14:53Jamie, let's go.
14:54Want to hear what you got?
14:55Hey, mate.
14:57We got some beautiful fish in there.
14:58Let's utilize that.
14:59Do the fish and chips.
15:00As your main.
15:01As the main course.
15:02And then for starters, we're doing a twist on chicken wings.
15:04So we're using some spatchcock.
15:06Got those brining in some of the James Squire's beer as well,
15:09just to infuse those flavors.
15:11Once those come out, they'll go into a dry dredge and then fry.
15:15And then that's going to be served with a whole lot of beautiful stuff
15:18that Rhiannon's making.
15:20Fried chicken, it sounds easy.
15:22It can go so wrong.
15:23It can be really greasy.
15:25Absolutely.
15:26I think we'll be able to pull it together,
15:27but it's all about making sure that that brine penetrates
15:29that spatchcock, get that flavor in, and get the right fry.
15:32So that's where we're at.
15:34All right.
15:35Get out of here.
15:36Let's go.
15:37Thanks, Jamie.
15:38Back, back, back.
15:39Thank you, guys.
15:40I think there's a misnomer that fried chicken is easy.
15:42It's not.
15:43Getting a good fried chicken is a big difference
15:45between just chucking something in a fryer.
15:47We're concentrating on building the flavor.
15:49It's my job to make sure that I translate all that we've done
15:52to Laura and the team when they come in
15:54so that they can get the right cook on the chicken.
15:57OK, fish goes in.
15:59Do you want to put more salt in?
16:01I'll add salt in the dry spice as well.
16:03OK.
16:04Yeah.
16:05Now we change the snapper fish wings for our entree.
16:09We wasted so much time on deciding what to do here,
16:11and we really needed to get it done quickly.
16:13So I quickly cleaned them, put them in my buttermilk marinade
16:16because I need to move on to that main.
16:20We need one more thing to elevate the quail dish
16:23to let it relate more to being roasted.
16:26Beautiful. How about jus? Quail jus?
16:28Yeah, I think a jus is a good idea.
16:30Give me the bones. Where are the bones?
16:32Yeah.
16:33We need to make sure our roasted quail
16:35isn't flexing on a roast of a day.
16:37So we decided to add this beautiful jus to tie it all together.
16:41And Sarah's straightaway getting into it.
16:43I can get it started.
16:47Finally have a clear vision and clear idea of what we're doing.
16:51We're just punching through, we're chopping everything,
16:53we're getting a prep ready.
16:55We just got into a groove, making progress.
16:58Three of us, my mods on.
17:00Chop, 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,
17:14and this is your lead of the kitchen.
17:16Oh!
17:19Are you joking?
17:20No!
17:22SIREN BLARES
17:25Hey, that's a fire alarm.
17:27We've got to get out until it's safe.
17:29SIREN BLARES
17:45Oh, my God, the fire alarm's just gone off.
17:48We just had to evacuate.
17:50Hopefully we're not burning anything back there
17:52and we can get back in, crack on and get the dish out.
17:59All right, guys, it's time to get your mojo back.
18:01It is safe to go back into the kitchen.
18:04You're nearly an hour down, so you've got to push
18:06because there are only 31 and a half minutes until change-over.
18:09Come on!
18:14Sorry. Sorry.
18:16Ooh!
18:18We're back.
18:19Welcome back.
18:21Definitely not as sweaty as we were, are we?
18:24Oh, there's nothing like a false fire alarm
18:26in the middle of prep time to get you going.
18:28Bit of drama.
18:29They're all back in there now, it's safe to get back in the kitchen,
18:32but it's really put a lot of pressure on,
18:34because it's not long till change-over now
18:36and it kind of halts any of the momentum that you had.
18:38And there's a little bit to talk about, isn't there, with the menus?
18:41Yeah, yeah, yeah.
18:42I'm going to start with the green team.
18:44I think deep-fried snap wings as a main was a good idea for fish and chips.
18:48So they're pivoted.
18:49They're going to go their beautiful snap wings
18:51that they've dredged in buttermilk and they're going to fry for an entree.
18:54Behind. Behind.
18:56So they're hitting the wings for starters,
18:58and then for their main, they've gone roast of the day.
19:01They're going to do a butterflied piece of quail
19:03and roast that in the oven,
19:04and then that's going to be served with a baba ganoush.
19:08No, girls, we got this. Yes, we got this.
19:10OK, so blue team, they're doing a spin on wings.
19:14They're going to do the spatchcock.
19:16They've brined it and they're going to dredge it
19:18and they're going to deep-fry that.
19:20Deep-fried, you said?
19:21They are brining it,
19:22so we're hoping that that flavour's going to go in
19:25and tenderise it a little bit as well.
19:27And then for their main, they're going to do a pan-seared barra
19:31with a James Squire cider-reduced beurre blanc sauce.
19:35Yeah, and they'll have some sort of potato element
19:37to represent the chips as well.
19:39But I'm a little bit concerned the second team
19:41will be just coming to cook.
19:43Yeah. It's a lot to do.
19:45Yeah, there is a lot to do.
19:46It's fraught with a bit of danger.
19:51And then orange team.
19:52Their entree, they're going to riff on salt and pepper squid.
19:55Declan, like, bolted for the squid
19:57and was like, no-one else is using this today.
20:00They're doing a salt and pepper za'atar seasoning
20:03that they're going to run, and then also a romesco sauce,
20:06so, like, kind of a play on Mediterranean.
20:08Sounds really delicious. Yeah, yeah, it does.
20:10Declan's clinging these squid just absolutely beautifully,
20:13so I'm actually looking forward to seeing how that one comes together.
20:16Yeah, yeah, same.
20:17And then for their main,
20:18they've got these beautiful kingfish wings,
20:20so they're going to do a play on fish and chip,
20:22and then some zucchini fries,
20:24so that'll be kind of the chip element.
20:27Sounds a lot like a Callum menu.
20:29So the question is, can the next three do it without Callum?
20:33Yeah, that's true. Mmm.
20:35Doing well, gents, doing really well.
20:38We have no idea what we're about to step into.
20:41Yeah, the anticipation is pretty crazy.
20:43We don't know really if we're going into, like, war
20:47or calm and peaceful,
20:48so fingers crossed they're all set up for us to go.
20:51Mate, I think that's good.
20:52Should be quite refreshing underneath the deep-fried stuff.
20:55Yeah.
20:56Last couple of minutes.
20:58All right, guys, let's go. Come on.
20:59One of the most important parts of this challenge today
21:02is that handover.
21:03Yeah, I'm going to do the handover today.
21:04That communication is really important,
21:06so whilst I'm going to use my words,
21:07I'm also trying to write a little prep list for them
21:09just so that they can always refer back to it.
21:11I do not want there to be anything lost in translation.
21:13It's got to be clear, it's got to be concise,
21:15it's got to be accurate.
21:16I have never done whales so fast in my life.
21:20I'll be doing the handover.
21:22I'm feeling great now.
21:23We're a bit under pressure,
21:24but we've managed to pull everything together.
21:26We pretty much have not left a lot of jobs on the other team,
21:29so they're pretty much going to have to fry the fish for us,
21:32roast the quails for us,
21:33and just assemble and plate up.
21:35Every other element has been done.
21:36Even seasoning has been done for us.
21:38We're pretty much through all the jobs that we set out to do.
21:41Handover's coming,
21:42and I need to make sure everything's labelled.
21:44Kitchens are about organisation and efficiency.
21:47After I label everything,
21:48I write up a list of what we've done,
21:50and most importantly, what still needs to be done.
21:53We've done a bulk amount of work.
21:55Their job is to make sure it's perfectly cooked,
21:58because cooking a starter and main protein to order
22:01is a big task.
22:03All right, tools down, that is it.
22:05Everybody out except the person in charge of changeover.
22:08Let's go, come on.
22:10All right, let's go.
22:12Good luck, Kal.
22:19Hi!
22:20Hello.
22:21How are we doing?
22:22Very good.
22:23Cook for us, Kal, cook for us.
22:25OK, so the pub dishes,
22:27the pub dishes are salt and pepper squid for entree
22:30and fish and chips for main.
22:31Excellent.
22:32So seafood, seafood, that's what we're recreating.
22:34What we're going to do is for our salt and pepper squid,
22:37we're going to do za'atar spiced kind of salt and pepper fried squid.
22:41So Declan's cleaned it all within an inch of his life.
22:44Amazing.
22:45Calum, 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.
22:55Wow.
22:56Excellent mise en place.
22:58Zucchini baba ganoush is here.
23:00Amazing.
23:01And all we have to do now is get this service done, the three of us.
23:04And it's put us in a really good position,
23:06so it's only us to fail now, because they succeeded.
23:09Spasskock.
23:10So you've got 36 halves grinding in the James Spire.
23:13Yeah.
23:14And then you've got 32 portions of the barra.
23:16OK, cool, yeah.
23:17All right.
23:18All right, the more you're talking, the less you're cooking.
23:20You've got 30 seconds left of handover.
23:23Entree, harissa on the base.
23:25Yeah.
23:26The fish wing that's fried, the chip is on top.
23:28Yeah.
23:29The seasoning.
23:30Beautiful.
23:31Charred lemon.
23:32Yeah.
23:33Done.
23:34OK.
23:35You're amazing.
23:36For mains, we have seasoned quails.
23:37Yeah.
23:38OK.
23:39It's a roasted dish, so we need to roast them.
23:40It has to be roasted.
23:41Don't deviate and pan fry.
23:42Yeah.
23:43OK.
23:44It's already set for you guys on 216.
23:45Bang it in high heat, give it a half hour, take it out,
23:47check if it's cooked.
23:48Five seconds.
23:49So it'll be the eggplant.
23:50Yep.
23:51It'll be the two pieces of that quail,
23:53and we also started the process of a jus.
23:55Three, two, one.
23:57Let's go.
23:58Everyone out.
23:59Thanks.
24:00Good job, guys.
24:01See you.
24:02See you.
24:03OK.
24:04I'm going.
24:05You guys have done an amazing job.
24:06Have I confused you guys?
24:07No.
24:08No.
24:09You guys are amazing.
24:10Samira's handover is amazing.
24:11I am astonished with the amount of work
24:12that the first three have gotten done.
24:14All we have to do is just bring everything together,
24:16and we're going to have some amazing dishes.
24:18Fish wings still need to be battered and fried.
24:21We need to fry the chips, and the quail still needs
24:23to be roasted for the main course.
24:25I'm going to get the quail in now.
24:27Samira told us to cook the quail for 30 or 40 minutes
24:30at 217 degrees.
24:32Done.
24:33We're in.
24:34You need to hustle, team.
24:35The starters need to be heading to tables in just 20 minutes.
24:42Better.
24:43OK, cool.
24:44After the handover, I am actually a little bit worried.
24:47Both of our courses, with the entree and the main,
24:50have both got proteins that we need to cook.
24:53A la menu.
24:54So there's a lot to do last minute,
24:56making sure the chicken's cooked through, super crispy,
24:58the fish has got crispy skin, also cooked perfectly.
25:02Having two dishes that rely on a lot of work
25:06at the end of service, that's hard.
25:09How are you, everyone?
25:10Chef, well, how are you?
25:11How are you?
25:12Yeah, very well, thank you.
25:13Good, chef.
25:14How are you?
25:16I understand, looking at your menu...
25:19Yes.
25:20..or the previous team menu, obviously.
25:24Guys, not trying to panic anyone, but it's a lot to do.
25:28Yeah, so much to do.
25:30Cooking chicken to order, cooking the fish to order,
25:34this could be a train wreck.
25:45Oh!
25:53Heads up, crew!
25:55The diners, the lifesavers are starting to arrive,
25:58and they are hungry.
25:5915 minutes will serve us!
26:05Oh, my God.
26:06Both the fish and the spatchcock need to be cooked to order,
26:10which is such a big task.
26:13But we need to think methodically here.
26:15The starters are going out soon,
26:16so we need to crack on to that spatchcock
26:18and we can think about the fish later.
26:20We're good, guys, we're good.
26:22I feel like with any service challenge in MasterChef,
26:25it always comes down to the last few minutes.
26:29You're killing it, Theo.
26:31We're on a roll.
26:38OK, fresh fries, guys.
26:39Behind you, behind you, behind you.
26:42Oh, frying the fish wings.
26:44We've got to get it out for entrees.
26:46I've got the first batch out.
26:48They're looking good, really nice.
26:50Guys are prepping more for me.
26:52The adrenaline's pumping, we're definitely feeling the pressure.
26:55Lemon's almost done.
26:57We need to carry these dishes through
26:59and make them taste amazing but also look great on the plate.
27:02Surf lifesavers are seated, they're hungry,
27:04and you've only got three minutes till service, let's go!
27:07Time in this challenge is evaporating.
27:09Ben, how long, please?
27:11Benny, how long on the fryer?
27:13Two minutes.
27:14We need to set the pass for entrees.
27:16Yeah, yeah, OK, yeah, yeah.
27:18Judge Pender?
27:19Yep, I'm just cleaning down.
27:21We all good, setting up for entrees, 25 plates?
27:23Yeah, just doing it right now.
27:25Prep time is over, crew, get your starters flying out.
27:28Service is started, let's go!
27:30As service starts, I'm still cooking the kingfish wings for the main course.
27:36And so to have to take the lead on the pass this time...
27:39You can pretty much run this pass, right?
27:41Yeah, I can, yeah, I'll be fine.
27:43Right.
27:44So that is our romesco, squid.
27:46Yes, that, on the side, just a little bit.
27:48Yeah, four and four.
27:49We're done.
27:50The romesco hits nicely.
27:52Bit of yoghurt on there to elevate it.
27:54Coming past, coming past, tentacles coming past.
27:59The cook on the squid's perfect.
28:01Fennel salad will bring some brightness to it.
28:03I sit back and look at our starter and I'm quite proud of it.
28:07Service, please.
28:08I would order it, I would eat it.
28:10It is delicious.
28:11Beautiful dish, beautiful dish.
28:13I'm proud of that.
28:22We're on.
28:23OK.
28:25You're welcome.
28:26Very cute.
28:27Wow!
28:28OK, that looks pretty cool.
28:30So we're on the orange.
28:32So we're on the orange team's starter.
28:34Zatar squid with romesco sauce.
28:36So this is obviously their take on salt and pepper squid.
28:39OK.
28:42What do we think?
28:43I love the look of this.
28:44Same.
29:02I really like that.
29:03I think it had a great ode to the original.
29:06The work that Declan did on that squid is phenomenal.
29:09Yeah, it is.
29:10Cleaned perfectly.
29:11I loved how he had the difference in textures
29:14from the tentacles to the tubes as well.
29:17That romesco sauce is so lovely and sweet and nutty
29:22and it's got that beautiful coarse texture.
29:25It's exactly how it should be.
29:27The tenderness of the squid is absolutely spectacular.
29:32And I like so much the addition of the crunch of the fennel
29:37and the coriander and...
29:39It is magical.
29:41The perfect little starter.
29:43I need more squid, Vinny.
29:45Yeah.
29:46More tentacles, babes.
29:52Theo has managed to get all the chicken done,
29:56so it's time to start plating.
29:58The capsicum sauce goes down first.
30:01The colour is absolutely popping on the plate
30:03and it's got this beautiful roasted Mediterranean flavour in there.
30:07That fried golden crispy chicken sits proud on top of that.
30:11Beautiful chicken, Theo.
30:12We've got that beautiful little honey zesty dressing,
30:15a little drizzle, so you kind of get that salty, sweet vinegary pop.
30:20The beautiful dried olives and then some parsley.
30:25We have pushed ourselves to get this out.
30:28It is looking so good.
30:30Service, please.
30:35As soon as these entrees are out,
30:36it's just crack onto that fish straightaway.
30:40There is no break, there's no reset time.
30:42It's just go, go, go.
30:46Hello.
30:47Whoa!
30:48This is a starter.
30:50That is huge.
30:55OK, so this is blue starter.
30:59Chicken wings.
31:00What do you think?
31:02It's a beast of a portion.
31:04Yeah.
31:05Pubs are known for their generosity.
31:07It's very appealing.
31:08Attractive, colourful.
31:09Yeah, really bright.
31:25Well, well, well, well, well.
31:30So this is such a complete starter.
31:38The chicken is deep-fried superbly.
31:41It has that beautiful crunchiness of the crumb.
31:45This pepper sauce is a delicious, rich, mesmerizing dish.
31:52This is rich, it's powerful, it's spicy,
31:56and the roasted olives on the top of that.
32:01Hallelujah.
32:03You love it.
32:04So if you don't like it, you've got a problem.
32:09For me, what was a surprise was that parsley salad.
32:11The sweetness in that to support that olive
32:14was such a genius move.
32:16I thought the brine was genius.
32:18When we had the fire alarm break,
32:19I reckon they were just licking their lips
32:21because they knew the longer that that spatchcock
32:24could sit in that brine, the better it was going to be,
32:27and it turns out that way.
32:29This is 100% better than your average pub feed.
32:31It takes pub food to a whole new level.
32:33That was a challenge today,
32:34and I think the blue team have surprised me
32:37in the way that they've smashed it out of the park.
32:40Beautiful.
32:42Oh, hot chicken.
32:43Hot chicken.
32:44Hot chicken.
32:45All right, service, please.
32:48Service, please.
32:50I'm feeling really positive about our starters.
32:53Got the spicy Middle Eastern harissa at the bottom.
32:56Looks beautiful.
32:57The fish looks fantastic.
32:59It's really nice and crispy.
33:01It still contains so much juice in there.
33:04That looks absolutely beautiful, Audra.
33:07We've got those little crispy potatoes
33:09and it sits right on top, and some lemons.
33:12I'm looking at the dish.
33:13It looks absolutely beautiful.
33:15I know it's going to be delicious.
33:17All right, service.
33:20We're going to nail this.
33:22Wow.
33:23Hello.
33:24Oh, crispy.
33:25Wow.
33:29So we've got Green Team's starter here.
33:31It's their take on wings.
33:33Fish wing, obviously.
33:37What do you think, guys?
33:38This is not your usual pub fare.
33:40It looks like the perfect kind of starter
33:42that you'd want at the pub,
33:43like a little bit fried, a little bit gnarly.
33:45Yeah.
33:46Possibly spicy and acidic underneath.
33:48Yeah, yeah.
33:49I reckon let's dig in.
33:50Yeah, let's do it.
33:51Let's eat.
33:53Oh, they're cooked so well.
33:56Look at that.
33:57Oh, I reckon this is a slide-off-the-boat situation.
34:00Oh, wow.
34:01Yeah, mine's just a little...
34:04Mm.
34:15Mm-hmm.
34:20Uh-oh.
34:24Go prep the fish.
34:34Which fan favourite will lift the MasterChef trophy?
34:39Watch every mouth-watering episode on 10 Play.
34:51So Green Team's starting.
34:53Fish wings with spicy harissa sauce.
34:58Very, very tasty.
35:02That fish, the actual flesh and the cook on that fish
35:05is incredibly succulent and moist.
35:08But I'm really frustrated because as much as I love the dish,
35:12it was just mouthful after mouthful of scale,
35:15so I was kind of picking all these bits out as I was going.
35:19I too got so many scales.
35:21Scales.
35:22Like, it was just like they didn't even look at the wings
35:25before they put them in that buttermilk marinade.
35:28The thing I love the most is the fish is deep-fried perfectly.
35:32Yeah, it is.
35:35But they're not clean enough, so I'm a little bit disappointed.
35:42Service, please.
35:43Our starters are down and now we need to nail the mains.
35:46So I go and check on the quail, roast of the day.
35:51That's over already.
35:54That's way over.
35:55Wait.
35:56That's way over.
35:58They're all over.
35:59Why would they say 30 minutes?
36:05The legs are perfectly cooked.
36:07They're still really nice and pink on the inside,
36:09but the breasts are overcooked.
36:12That's way over.
36:14Way over.
36:16OK, get them all out right now.
36:20Yeah, I'm totally gutted.
36:21I mean, but you can't turn back time,
36:24and we've just got to keep going.
36:28Oh.
36:29It's OK.
36:30It is what it is.
36:31Let's just do the best we can.
36:33So I'm at the pass,
36:34and the first thing I put down is a little quenelle of the eggplant,
36:38and then two of the half quails go on.
36:43I've got the jus over.
36:46And then a little dusting of the dukkah.
36:49I mean, the dish actually looks really beautiful,
36:52but I am still worried about the cook of the quail.
36:56I think there's a high possibility we may be in trouble today.
37:00Service, please.
37:06I see dishes.
37:12Ooh.
37:15All right, so this is the main course from Green Team.
37:19Roast quail with eggplant,
37:21which is their take on a roast of the day.
37:26MUSIC
37:46Um, OK, this is delicious.
37:50However, it's overcooked.
37:53It's pretty, and it's superb, flavourful.
38:00It'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.
38:41We'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.
38:56Salsa 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!
39:31Whoa!
39:32Wow.
39:33Look at that.
39:35That is amazing.
39:37It looks like a pub dish, though.
39:39Wow, wow, wow, wow, wow.
39:41So, the orange team, main course.
39:45We have grilled kingfish
39:48and zucchini fries.
39:53Plus some.
39:54I'm, like, dying to get into this.
39:57Don't burn the river, your mouth.
40:11That looks so good.
40:23Chaisa Monelli, that is a good plate of food.
40:25Was that a Chaisa Monelli?
40:27Yeah, man.
40:29There's your promo line.
40:32This is the most original fish and chip that I ever had.
40:37Every 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.
40:51Yeah, 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.
41:06It's slippery and texturally it kind of matches
41:09with the flesh on the wings.
41:12I have had my fair share of pub meals.
41:16And I've got to say, this is probably the best pub meal I've ever had.
41:23Beautiful.
41:26Service, please.
41:28I'm really happy with how our starters went out,
41:30but I'm looking over at the Orange team
41:32and their mains are looking incredible.
41:35There's so much at stake today.
41:37Immunity is on the line and it's going to come down to the mains
41:40and how our fish is cooked.
41:43That barramundi needs to be juicy,
41:46it needs to be crispy on the top, seasoned perfectly.
41:50And that many portions cooked perfectly is so hard to achieve.
41:55That's asking for trouble.
42:05MUSIC
42:13Fish off.
42:15We're in full swing of service for mains course.
42:18Everything is riding on Theo.
42:20He's got 50 pieces of barramundi to pan fry perfectly.
42:26I have so much faith in Theo.
42:28I mean, honestly, I have to have faith in Theo.
42:30He's the person that's cooking the fish.
42:32So to plate up our fish and chips,
42:34we've got our James Squire tartare beurre blanc on the bottom,
42:38crispy barramundi.
42:40Theo, that fish is flaking in my hands.
42:43Beautiful.
42:45That beautiful fennel salad on the side.
42:48And then our side of potatoes.
42:50So Alana had the idea to bouge up those roast potatoes
42:54with a creme fraiche, herby, zesty dressing
42:57on the bottom of those potatoes
42:59and then some gorgeous salmon roe on top.
43:01That's a bougie potato.
43:05Jamie and the guys left us with a lot of work,
43:07but it's all come together.
43:09All their hard work is now just absolutely shining on the plate.
43:13Service.
43:15Four and one, please.
43:17I say plates.
43:18That's the last main course, yeah?
43:19OK.
43:23Ooh, pretty.
43:25Oh, it smells lovely.
43:27It does.
43:28Fish looks good.
43:29Oh, wow.
43:31That's it.
43:32I was just about to say,
43:34I could do with some potatoes with fish and chips.
43:36That is a little bit of a boss move.
43:39That's a flex.
43:41So here we are.
43:42This is the last main course.
43:44This is the blue team.
43:46So we have barramundi and cider sauce.
43:51And it looks like crispy roasted potatoes
43:54and Kita's salmon eggs.
43:57If this tastes the way it looks,
43:59I'm going to be jumping in that water.
44:01Ha ha ha!
44:27This is elevated pub food at its finest.
44:30The fish is cooked so well.
44:33There's so much flavour in there.
44:35That sauce is so luscious, full of herbs
44:39and just had that little touch of sweetness,
44:41which was really lovely with the fennel.
44:44The potatoes, like, so luxurious,
44:48so decadent with the caviar on top.
44:51Amazing. Loved it.
44:53Look at this.
44:54So we got the crispiness from the fish
44:57and then this translucent layer,
44:59and then it's completely flaking.
45:01So delicious and juicy and white.
45:03I can't believe how soft it is.
45:05I just realised, my time in Australia,
45:10eating barramundi fish,
45:12that was the most best cooked, tasty piece of fish
45:19of barramundi ever in my life.
45:22I thought Orange Team's was the best pub meal I've ever had.
45:25Do you think this one is better, or where are we sitting on this?
45:38That cook was total, utter madness.
45:44There was an alarming amount of chaos, naturally.
45:49But you all managed to keep your heads above water
45:54and pull out an elevated pub feast as incredible as this view.
46:00Well done.
46:02Give yourselves a clap.
46:10That said, only one team can win immunity, right?
46:13Yep.
46:14So, sadly, we're taking one of you out of the running.
46:22Green Team.
46:25Both your courses, flavour-wise, they were sound.
46:28But your starter, it had scales.
46:31And your main, it just didn't scream roast of the day.
46:37So that leaves Blue Team and Orange Team.
46:40Your starters?
46:42Your starters?
46:44They're on par.
46:45Really?
46:47Blue Team, that chook, it was crispy, juicy and generous.
46:52Orange Team, that was a great ode to the OG squid.
46:56The romesco sauce, that was on the money.
47:00So, it came down to the mains.
47:03Boy, did you make our job hard.
47:07Because, wow, guys, both teams gave us elevated pub perfection.
47:16Proteins, they were beautifully cooked.
47:18Flavours, they were singing.
47:20Textures, humming.
47:21They had it all.
47:24There was one dish.
47:27That was the best pub meal that I've ever had.
47:33And it was cooked by...
47:38Orange Team!
47:48Hey, Blue Team.
47:50I said it was a tough decision and I meant that.
47:53We were splitting hairs.
47:54You came that close.
47:56Should be so proud of what you put up to that.
47:59Well done, guys.
48:00Congratulations, Orange Team.
48:02You just won immunity.
48:04Yes!
48:07Everyone else, buckle up for a tough elimination challenge.
48:14Sunday night on MasterChef Australia.
48:17I've got two words for you.
48:19Fish King, Josh Lyons!
48:23He's a true trailblazer.
48:25It's not what I expect at all.
48:27And this elimination is one cracker of a challenge.
48:33This dish could send me home.
48:36I think having a baby is easier than this.
48:39And next week...
48:40Easter Belfry!
48:44Two more trailblazers make their debut in the MasterChef Australia.
48:51Two more trailblazers make their debut in the MasterChef kitchen.
48:56Amazing!
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