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  • 5/29/2025
MasterChef Australia Season 17 Episode 15
Masterchef Australia S17E15
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Transcript
00:00Sydney! Wow! What do we got? Opera House!
00:07It's a bit exciting isn't it? I know!
00:09I know isn't it stunning?
00:11How good's the Harbour Bridge and all those cool ones?
00:14Yeah, it's very cool. What a spot.
00:17It's pretty happy. Not bad is it?
00:19Welcome to Sydney baby!
00:22We're here in glorious Sydney today and I'm so excited.
00:26This is home, this is where I've been for the last 27 years.
00:29Energy is palpable.
00:31You're so lucky.
00:36Just be here for the rest of the season.
00:39Good morning everyone!
00:42Welcome to Sydney!
00:51Check out this view.
00:53The Opera House, the Harbour Bridge and just over there
00:57one of Sydney's local watering holes, Squires Landing.
01:07Today, that's where your service challenge is taking place.
01:15Alrighty, let's get you into teams.
01:17Alright.
01:18How many colours will there be?
01:21No, you're never allowed to look!
01:23Green again!
01:25Orange!
01:26No picking, no picking!
01:27Orange!
01:28Oh!
01:29Blue!
01:31Three!
01:33Three colours!
01:35Three teams today, orange, green and blue.
01:38I'm feeling pretty good and pretty confident about my team.
01:42Oh, Dipinda, you feeling the testosterone or what?
01:45Just a little bit.
01:47How are you mate?
01:48Now they come, I'm really happy with my team.
01:49I'm really happy with my team.
01:52Now, this restaurant, it's not just known for its incredible views, but also tasty bites.
02:00Classic pub grub.
02:02And today, you'll be in charge of the kitchen.
02:06Oh my goodness!
02:08Yum!
02:09That's right, you're going to be serving up a good, honest pub feed.
02:12Oh!
02:13Yes!
02:14Cool!
02:15Each team, not pick one starter and one main from a menu of pub classics.
02:20But, we don't just want cookie-cutter classics, right?
02:24We want everything we love about pub food, revamped, restyled and revolutionised.
02:31Now, we've got a cheeky surprise for you today.
02:34Of course you do!
02:36There's a bit of a catch.
02:37Always.
02:40Only half of your team will be in the kitchen at one time.
02:44Oh!
02:47Three cooks to start.
02:49And then at the halfway mark, one of you will need to hand over to your other team mates
02:52and they'll be left to finish a cook and serve your dishes to the diner.
02:56Oh, yes.
02:58Wow.
03:00They'll need to serve to 75 diners.
03:03Oh, wow.
03:04Oh, okay.
03:06Today, you'll be serving some very special guests.
03:09Surf Lifesavers.
03:10Oh!
03:11Oh!
03:12Thank you for that, girls.
03:16So, to pull together your pub menu, you've got three hours and 15 minutes.
03:20Your starters, don't need to hit the pass after two and a half hours, and your mains 45 minutes after that.
03:26The team to cook the best menu overall will win immunity from Sunday's elimination.
03:31Oh, my God.
03:32We need to get this.
03:33Yeah.
03:34Got to do it, guys.
03:36Today is a good day to take risks, because there's no better payoff than immunity.
03:41Those of you kicking off the cook, your time starts as soon as you hit the kitchen.
03:48Are you ready?
03:49Yeah.
03:50Yeah.
03:51Yeah.
03:52On your marks...
03:53Get the go!
03:54Yeah!
03:55Good luck!
04:00Go team!
04:03Get in there!
04:04I'm in orange today.
04:07We've got Beau and Declan.
04:10Couldn't be happier with this team.
04:12Let's do this thing.
04:14What have we got there?
04:16We are taking over the pub.
04:18There's not a team captain as such with a challenge today, but I've sort of been put in a leadership type role.
04:23Wings, salt pepper squid.
04:24Nachos, chicken parmi, roast of the day.
04:27Fish and chips.
04:28Okay.
04:29On the menu, we've got three starters and three mains.
04:31These are pub classics, so we can choose three for eight.
04:34Let's go.
04:35Well, I reckon squid for a starter.
04:36Yeah, agreed.
04:37Yeah?
04:38Made?
04:39Let's go.
04:40Made fish and chips for sure.
04:41Yeah.
04:42We've got the wings.
04:43That's bloody excellent, gents.
04:44We're like kingfish, yeah?
04:45Yeah.
04:46Kingfish wings, juicy.
04:47So, obviously, it can't be normal chips, right?
04:48Potatoes are a bit boring.
04:49What if we do, like, a, um, like, zucchini fries?
04:51You know, when you come and do a little beer batter?
04:52Is that battered?
04:53Beer batter?
04:54You still have the finest beer from the brewery here?
04:55Yeah.
04:56We are at James Squire.
04:57We need, like, a cohesive kind of flavour profile to go with it, right?
05:00Yeah.
05:01Um, so it's not just classic pub.
05:02I'm thinking, like, Asian or Mediterranean.
05:04Yeah.
05:05Yeah, Mediterranean style.
05:06Yep.
05:07My strategy today is to have a cohesion between the starter and the main.
05:11So we're kind of going to go down the Mediterranean kind of path with our recreation of the classic
05:16fish and chips and our salt and pepper squid.
05:19Can you calamari, chef?
05:21Yeah, definitely.
05:22I wanted to go seafood because we've got Declan here.
05:24He's going to prep like a machine.
05:25So are we using the tentacles or we just want the hoods?
05:29Maybe just the hoods.
05:30Use the tentacles.
05:31Use the tentacles.
05:32Andy will, will, uh, hate us if we don't use the tentacles, man.
05:35No, no, no food waste, please.
05:37All right.
05:38Hello.
05:39Hello.
05:40Hello.
05:41So all my team today, Samira, Sarah and me are going first.
05:46This is disaster.
05:47Can't believe they picked up everything.
05:49Who are these people?
05:50So we wanted to do wings.
05:51We wanted to do calamari.
05:52There's none left.
05:54Not going well, so.
05:55You can do eggplant parmigiana.
05:56Chicken parmigiana.
05:57Chicken parmigiana.
05:58Chicken parmigiana.
05:59Chicken parmigiana.
06:00We can do a Middle Eastern nachos.
06:01I can make fat bread, deep fry.
06:02I'm cutting it to triangle.
06:06We really don't have a team leader today and we're having a little bit trouble here deciding
06:10on our menu.
06:11Um, why don't we do like the crispy skin with the mushrooms and all of that?
06:15Like do a Middle Eastern Parmigiana.
06:16Yeah, isn't it?
06:17Oh, I think we're struggling here because they took, we took everything.
06:21Hello.
06:22Hello.
06:23Harissa nachos.
06:24No, no, no, no.
06:25Nachos can't come on.
06:26That's too much.
06:27No, no, no.
06:28Too much.
06:29Too much.
06:30All three of us are very kind of strong minded.
06:32Nothing sticks to the fish and chips.
06:34With the fish.
06:35I'm just worried for Maine it's not going to be enough.
06:40So today we picked up snapper wings.
06:43They're not as big and juicy as the king fish wings.
06:46But the orange team has it.
06:48I reckon we can do that for Maine.
06:49I think we can.
06:50We don't have enough.
06:51I feel like things are just made for entre.
06:54We are really not agreeing with each other.
06:57We need to decide.
06:59We don't decide on this dish.
07:01Soon we will really be behind.
07:04We are in a pickle.
07:06Jean-Christophe, first time in Sydney.
07:09What a pleasure.
07:10I have been waiting for a very, very, very long time.
07:12And you know what?
07:13It's really worth it.
07:15Spectacular.
07:16It's pretty impressive.
07:17It's turning it on for you.
07:19I love the weather.
07:20Yeah, the weather is great.
07:22And we've given them a menu of classics.
07:24Pub classics to choose from and take inspiration from that and elevate it.
07:28The starters, we've got wings, nachos and salt and pepper squid.
07:31All smashed.
07:32Nice.
07:33Oh yeah.
07:34And then for the mains, chicken parma, chicken parmi, whatever you want.
07:37Yeah, yeah, yeah.
07:38Fish and chips and roast of the day.
07:39So there's no excuses here.
07:40Oh, amazing.
07:41Those classics can be interpreted in so many ways.
07:44But I still want to feel that urge to have a pot of beer with anything that I'm eating today.
07:50Absolutely.
07:51It's interesting with pub grow.
07:52I think there is a limit to how much you can change it because then people aren't satisfied.
07:57When you go to pub, you kind of know what you're craving for.
08:00You need to recognise it.
08:01We need to recognise it.
08:02So it's going to be interesting to see the line that they bridge.
08:06Yeah, it has to be informal.
08:07But relax.
08:08Yes, yes.
08:09No she-she?
08:10No she-she.
08:11Yeah.
08:12Ha!
08:13Alright, I'm going to start forcing these up, man.
08:16Wait.
08:20Myself, Ree and Daza are on the blue team.
08:22I put my hand up to run the start of service and make sure I get everything handed over to
08:27a second team.
08:29We had an idea about brining some spatchcock and so what we're going to do is half the spatchcock,
08:34line it and then dredge it and treat it exactly like you would wings.
08:37We're going to serve that with a little capsicum sauce.
08:40And then for the main course, we chose fish and chips.
08:42We're doing a pansy farramundi with essentially like a tartare beur blanc.
08:47Dash is doing the fish at the moment, getting all these trimmed out.
08:51I'm just trimming up the spatchcock and got Rhiannon over here who's concentrating on getting
08:55all of the accoutrement for the entree done.
08:57We want to get as much prep done for the second team to come in so they walk in, make sure
09:01those pieces of protein are cooked really well.
09:03Time flies team!
09:04Service starts in two hours!
09:05Come on, let's go!
09:06But we are not big on farm, are we?
09:07Honestly, I kind of like the idea of a middle east and archos.
09:08Is this like for roast?
09:09Should we make a roast?
09:24I'm really worried now because I can see the other teams already started chopping.
09:29It's like how do you even chop something?
09:30We're still deciding what to cook.
09:32The idea, I think the fish wings, there's three, we can do three.
09:35For what?
09:36I love the fish mane that we cooked.
09:37I love it.
09:38It's so nice.
09:39I love the fish mane.
09:40It's so interesting.
09:41We really need to lock this menu in as soon as possible.
09:45Girls still want to go ahead with snapper fish wings for our mane.
09:48I agree on it.
09:49We locked it in.
09:50Otherwise, we'll have no meal at all.
09:53Okay, let's do fish mane.
09:54Yes.
09:55And it's just beautiful.
09:56And then we do nachos.
09:57We do middle eastern nachos.
09:58Okay, done.
09:59So, we're finally decided on our menu.
10:01For our entree, we will have Mediterranean, Middle Eastern inspired nachos and we're going
10:06to have fish wings for our mane.
10:08Woo!
10:09Guys, now that we have a clear picture, let's just punch and do as much.
10:14Sarah, fish and chips for mane?
10:15Yes.
10:16You guys are here using, are they snapper wings?
10:17Yes, we are.
10:18Yeah, we're basically making like a crispy, double fried wings.
10:19Yep.
10:20And then fried chips on top.
10:21So, really crispy with sumo.
10:22I'm just going to say, I think this is a massive risk to serve snapper wings.
10:24I get the dish, but snapper wings.
10:25Yeah.
10:26I get the dish, but snapper wings.
10:27That's what I say.
10:28It just doesn't seem like it's going to hold up to the other dishes.
10:50Woo!
10:51Jesus.
10:52Oh, I'm confused.
10:55It's really tough not knowing what's going on in that crazy kitchen at the moment.
11:12What sort of food they're working on in there and what we're walking into.
11:16But we've got Samira, Snez and Sarah.
11:18I call them the flavoured queens.
11:20I cannot wait to see what they've come up with.
11:22Behind, behind.
11:23Sorry guys.
11:24Green team, you look like you're stressed.
11:26Are you alright?
11:27I want to cry, but I'm not.
11:29Because we can do this.
11:31Okay guys, we have a problem.
11:33Yeah.
11:34Andy comes over and puts a lovely spanner in the works by telling us that the fish wings
11:39does not feel like a mane.
11:42Back to the drawing board with you.
11:44What are we going to do with the fish?
11:45No.
11:46You just keep the same?
11:47You keep better starters.
11:48Yes.
11:49With the harissa.
11:50And with the chips on top.
11:51Yeah.
11:52Okay.
11:53So the nachos are gone now?
11:54Yeah.
11:55We are now doing the fish as the entree and we will be changing the mains.
11:59You want me to halve quails when we serve quail halves?
12:00I can halve them really quick, season them up and cook them.
12:01With the eggplant though?
12:02Yeah.
12:03Okay guys, we don't want to embarrass ourselves.
12:04Now is the main thing you'd like to have a dish.
12:06Let's just grab the quail.
12:07Oh, pan serum?
12:08Yeah.
12:09Oh, pan serum?
12:10Yeah.
12:11It's not going to take more than 20 minutes.
12:12Can you go get them?
12:13Can you go get them?
12:14Okay.
12:15Okay.
12:16Right now, we need to have something up.
12:17So I told them, grab me all the quails.
12:18I will break them down.
12:19Give me the quails.
12:20Bring me all the quails.
12:21Oh, how many do we need?
12:22Excuse me.
12:23Excuse me.
12:24Excuse me.
12:25Okay.
12:26This is mad power.
12:27Okay.
12:28That's one.
12:29We will use the eggplants to make like a tab bed, which is an eggplant mixed with herbs
12:32and lemon and olive oil as a base.
12:33So finally, we have made a decision and I'm feeling really great.
12:35Oh my God.
12:36Thank God.
12:37Right now, we need to have something up.
12:38Right now, we need to have something up.
12:39So I told them, grab me all the quails.
12:40So I told them, grab me all the quails.
12:41I will break them down.
12:42Give me the quails.
12:43Give me the quails.
12:44Bring me all the quails.
12:45Bring me all the quails.
12:46How many do we need?
12:47Oh my God.
12:48Thank God.
12:49Right now, we need to crack on with prep work.
12:52Samira.
12:53Samira.
12:54Okay.
12:56What do we end up on?
12:58We are going to do the fish as starter.
13:00Okay.
13:01And set because it is a smaller portion.
13:02And then for mains, we switch to quails.
13:05So what menu item are you channeling?
13:07Roast.
13:08Roast of the day.
13:09Okay.
13:10Yeah.
13:11And we're going to serve it up with a nice baba ganoush now.
13:12It was good luck.
13:13Thank you very much.
13:14Don't underestimate the changeover.
13:16Good luck.
13:22Guys, you should have your menus locked in by now.
13:24We have one hour before changeover.
13:27Oh, let's go.
13:34How are you?
13:35Good.
13:36Having a bit squiddy.
13:37This is my game.
13:38Death button's my name.
13:39Yeah.
13:40Staying true to that.
13:41Yeah.
13:42I like it.
13:44I love service challenges.
13:45I think they're my favourite kind of challenge.
13:46I love working with other people.
13:48Trying to create something that you can never do by yourself.
13:51Calum.
13:52That's it.
13:53Lovely.
13:54There's a whole bunch more macadamias on the bench there, Bo.
13:55Can you get them out, mate?
13:56We're doing salt and pepper squid as our kind of, you know, take on a classic pub dish.
14:00Mediterranean kind of flavours with gazata salt and pepper.
14:03And instead of that kind of traditional mayo, we're going to do a beautiful romesco sauce.
14:06A roasted capsicums and peppers.
14:08Make it nice and creamy.
14:09Should be a cracker.
14:10They're looking good.
14:11They're looking good, Bowie.
14:12Nice and full of flavour.
14:13Oh, yeah.
14:14They're looking good.
14:15Bowie is like a prep machine.
14:18He's got zucchinis and capsicums and eggplants on.
14:21And using Declan's strength today, he's strained to clean that seafood.
14:24He's folding that calamari like Superman on washing day.
14:26He's killing it.
14:27It's cold.
14:28It's freezing.
14:29I think with a challenge like this, it's important not to over-complicate it.
14:33Because if there's anything lost in translation with that handover period,
14:36we've seen it in the, you know, the team relays and things in this condition before,
14:40you can go cactus pretty quickly.
14:42So I think simple, good flavours, executed perfectly.
14:45Let's go.
14:46Need a bigger container.
14:48Jamie, let's go.
14:50Want to hear what you got?
14:51Hey, mate.
14:52We got some beautiful fish in there.
14:54Let's utilise that and do the fish and chips.
14:56As your main, nice.
14:57As the main course.
14:58And then for started, we're doing a twist on chicken wings.
15:01So we're using some spatchcock.
15:03Got those brining in some of the James Spires beer as well, just to infuse those flavours.
15:07Yeah.
15:08Once those come out, they'll go into a dry dredge and then fry.
15:11And then that's going to be served with a whole lot of beautiful stuff that Rhiannon's making.
15:16Fried chicken, it sounds easy.
15:18It can go so wrong.
15:19Yeah.
15:20It can be really greasy.
15:21Absolutely.
15:22I think we'll be able to pull it together.
15:23But it's all about making sure that that brine penetrates that spatchcock.
15:26Yeah.
15:27Get that flavour in and get the right fry.
15:28So that's where we're at.
15:29All right.
15:30Get out of here.
15:31Let's go.
15:32Thanks, Damien.
15:33Back, back, back.
15:34Thank you guys.
15:35I think there's a misnomer that fried chicken is easy.
15:38It's not.
15:39Getting a good fried chicken is a big difference between just chucking something in a fryer.
15:43We're concentrating on building the flavour and it's my job to make sure that I translate
15:47all that we've done to Laura and the team when they come in so that they can get the
15:52right cook on the chicken.
15:53Okay.
15:54Fish goes in.
15:55Do you want to put more salt in?
15:57I'll add salt in the dry spice as well.
15:59Okay.
16:00Yeah.
16:01Now we change the snapper fish wings for our entree.
16:04We wasted so much time on deciding what to do here and we really need to get it done
16:08quickly.
16:09So I quickly clean them, put them in my buttermilk marinade because I need to move on to that
16:13mate.
16:14We need one more thing to elevate the quail dish to let it relate more to being roasted.
16:22Beautiful.
16:23How about jus?
16:24Quail jus?
16:25Yeah.
16:26I think a jus is a good idea.
16:27Give me the bones.
16:28Where are the bones?
16:29Yeah.
16:30We need to make sure our roasted quail is reflecting on the rest of the day.
16:33So we decided to add this beautiful jus to tie it all together.
16:37And Sarah's straight away getting into it.
16:39I can get it started.
16:41We finally have a clear vision and clear idea of what we're doing.
16:47We're just punching through.
16:48We're chopping everything.
16:49We're getting a frame ready.
16:51We just got into a groove.
16:53We're making progress.
16:54Three of us.
16:55Mom mods on.
16:56Chop, chop, cut, cut.
16:58Let's get it done.
17:02I will not allow anyone's baba ganoush to be better than mine.
17:05Shez, we've got to do this right.
17:08Okay.
17:09Baba ganoush.
17:10And this is your lead of the kitchen.
17:12Oh.
17:15Are you joking?
17:16No.
17:21Hey, that's a fire alarm.
17:23We've got to get out until it's safe.
17:25Come on.
17:26Oh my god, the fire alarm's just gone off.
17:43We just had to evacuate.
17:45Hopefully we're not burning anything back there and we can get back in, crack on and get the dish out.
17:50All right guys, it's time to get your mojo back.
17:53It is safe to go back into the kitchen.
17:56You're nearly an hour down so you've got to push because there are only 31 and a half minutes until change.
18:03Oh!
18:04Oh!
18:05Oh!
18:06Sorry.
18:07Sorry.
18:08Oh!
18:09We're back.
18:10Welcome back.
18:11Definitely not as sweaty as we were, are we?
18:12Oh, there's nothing like a false fire alarm in the middle of prep time to get you going.
18:25Bit of drama.
18:26They're all back in there now, it's safe to get back in the kitchen but it's really put them under pressure because it's not long until change over now and it kind of halts any of the momentum that you have.
18:33And there's a little bit to talk about isn't there with the menus?
18:36Yeah, yeah, yeah.
18:37I'm going to start with the green team.
18:38They originally thought that doing deep fried snap wings as a main was a good idea for fish and chips.
18:43So they've pivoted.
18:45They're going to go, they're beautiful snap wings that they've dredged in buttermilk and they're going to fry for an entree.
18:50Behind.
18:51Behind.
18:52So they're hitting the wings for starters and then for their main, they've gone roast of the day.
18:57They're going to do a butterfly piece of quail and roast that in the oven and then that's going to be served with a baba ganache.
19:02Come on girls, we've got this.
19:05Yes, we've got this.
19:06Okay, so blue team, they're doing a spin on wings.
19:10They're going to do the spashcock, they've brined it and they're going to dredge it and they're going to deep fry that.
19:15Deep fried you sir?
19:17They are brining it so we're hoping that that flavour is going to go in and tenderise it a little bit as well.
19:23And then for their main, they're going to do a panseed barra with a James Squire cider reduced beurblanc sauce.
19:31Yeah, and they'll have some sort of potato element to represent the chips as well as well.
19:35Yeah.
19:36I'm a little bit concerned the second team will be just coming to cook.
19:39Yeah.
19:40It's a lot to do.
19:41Yeah, there is a lot to do.
19:42It's fraught with a bit of danger.
19:44Behind.
19:45And then orange tea.
19:48Their entree, they're going to riff on salt and pepper squid.
19:51Declan like bulted for the squid and was like no one else is using this today.
19:56They're doing a salt and pepper zaatar seasoning that they're going to run and then also a romesco sauce.
20:02So like kind of a play on Mediterranean.
20:04Sounds really delicious.
20:05Yeah, yeah it does.
20:06Declan's cleaning these squid just absolutely beautifully.
20:10So I'm actually looking forward to seeing how that one comes together.
20:12Yeah, yeah, same.
20:13And then for their main, they've got these beautiful kingfish wings.
20:16So they're going to do a play on fish and shit.
20:18And then some zucchini fries.
20:20So that'll be kind of the chip element.
20:23Sounds a lot like a Callum menu.
20:25So the question is, can the next three do it without Callum?
20:29Yeah, that's true.
20:31Doing well, gents.
20:32Doing really well.
20:34We have no idea what we're about to step into.
20:37Yeah, the anticipation is pretty crazy.
20:39We don't know if really if we're going into like war or calm and peaceful.
20:44So fingers crossed they're all set up for us to go.
20:47I think that's good.
20:48Should be quite refreshing underneath with the deep fried stuff.
20:51Yeah.
20:52Last couple of minutes.
20:53Alright guys, let's go.
20:54Come on.
20:55One of the most important parts of this challenge today is that handover.
20:58Yeah, I'm going to do the handover today.
21:00That communication is really important.
21:01So whilst I'm going to use my words, I'm also trying to write a little prep list for them.
21:05Just so that they can always refer back to it.
21:07I do not want there to be anything lost in translation.
21:09It's got to be clear.
21:10It's got to be concise.
21:11It's got to be accurate.
21:12I have never done fails so fast in my life.
21:15I'll be doing the handover.
21:17I'm feeling great now.
21:19We're a bit under pressure but we've managed to pull everything together.
21:22We've pretty much have not left a lot of jobs on the other team.
21:25So they're pretty much going to have to fry the fish for us, roast the quails for us and just assemble and plate up.
21:31Every other element has been done.
21:32Even seasoning has been done for us.
21:34We're pretty much through all the jobs that we set up to do.
21:37Handover's coming and I need to make sure everything's labelled.
21:40Kitchens are about organisation and efficiency.
21:43After I label everything, I write up a list of what we've done and most importantly what still needs to be done.
21:48We've done a bulk amount of work.
21:51Their job is to make sure it's perfectly cooked.
21:54Because cooking our starter and main protein to order is a big task.
21:58All right, tools down, that is it.
22:00Everybody out except the person in charge of changeover.
22:04Let's go.
22:05Come on.
22:06All right.
22:07Let's go.
22:08Good luck, Cal.
22:15Hi.
22:16Hello.
22:17How are we doing?
22:18Very good.
22:19Hips up.
22:20Cook to us, Cal.
22:21Cook to us.
22:22Okay, so.
22:23Can't put it back.
22:24The pub dishes, listening, the pub dishes are salt and pepper squid, front tray and fish
22:27and chips for me.
22:28Excellent.
22:29So seafood, that's what we're recreating.
22:30Yep.
22:31What we're going to do is for our salt and pepper squid, we're going to do a za-ta spiced kind
22:35of salt and pepper fried squid.
22:37Yep.
22:38So Declan's cleaned it all within each of his life.
22:40Amazing.
22:41Wow.
22:42Callum, the culinary calculator, has set us up perfectly.
22:45Everything tagged and written down, clear direction in the dish.
22:49So the wings are here.
22:50There's 70.
22:51Wow.
22:52Excellent mise en place.
22:54Zucchini baba ganoush is here.
22:56Amazing.
22:57And all we have to do now is get this service done, the three of us.
23:00And it's put us in a really good position, so it's only us to fail now, because they succeeded.
23:05Spazcock.
23:06So you've got 36 halves grinding in the James Spire.
23:09Yep.
23:10And then you've got 32 portions of the barra.
23:12Yep.
23:13All right.
23:14The more you're talking, the less you're cooking.
23:16You've got 30 seconds left of handover.
23:19Entree.
23:20Harissa on the base.
23:21Yes.
23:22The fish wing that's fried, the chip is on top.
23:24Yep.
23:25The seasoning.
23:26Beautiful.
23:27Charred lemon.
23:28Done.
23:29You're amazing.
23:30For mains, we have seasoned quails.
23:31Yeah.
23:32Okay.
23:33It's a roasted dish, so we need to roast them.
23:35It has to be roasted.
23:36Don't deviate and pan-try.
23:37Yeah.
23:38Okay.
23:39It's already set for you guys on 2-16.
23:40Sure it's good.
23:41Bang it in high heat.
23:42Give it a half hour.
23:43Take it out and check if it's cooked.
23:44Five seconds.
23:45So, it'll be the eggplants.
23:46Yep.
23:47It'll be the two pieces of that quail.
23:49Yep.
23:50And we also started the process of a jus.
23:52Three, two, one.
23:53Let's go.
23:54Everyone out.
23:55Thanks.
23:56Good job, mate.
23:57See ya.
23:58You guys have done an amazing job.
23:59Have I confused you guys?
24:00No.
24:01No.
24:02You guys are amazing.
24:03Samira's handover is amazing.
24:05I am astonished with the amount of work that the first three have gotten done.
24:10All we have to do is just bring everything together and we're going to have some amazing
24:14dishes.
24:15Fish wings still need to be battered and fried.
24:17We need to fry the chips and the quail still needs to be roasted for the main course.
24:21I'm going to get the quail in now.
24:23Samira told us to cook the quail for 30 or 40 minutes at 217 degrees.
24:28Done.
24:29We're in.
24:30You need to hustle, team.
24:31The starters need to be heading to tables in just 20 minutes.
24:38Better.
24:39Okay, cool.
24:40After the handover, I am actually a little bit worried.
24:43Both of our courses with entree and the main have both got proteins that we need to cook.
24:49A la menu.
24:50So there's a lot to do last minute, making sure the chicken is cooked through, super crispy,
24:54the fish has got crispy skin, also cooked perfectly.
24:58Having two dishes that rely on a lot of work at the end of service, that's hard.
25:04How are you, everyone?
25:05Chef, well, how are you?
25:06How are you?
25:07Yeah, very well, thank you.
25:08Good chef, how are you?
25:09So, I understand, looking at your menu, or the previous team menu, obviously.
25:19Guys, not trying to panic anyone, but it's a lot to do.
25:23Yeah, it's so much good.
25:25Cooking chicken to order, cooking the fish to order.
25:29This could be a train wreck.
25:32Heads up, crew!
25:33The dieters, the lifesavers are starting to arrive, and they are hungry!
25:3915 minutes from service!
25:40Oh, my God!
25:41Both the fish and the spatchcock need to be cooked to order, which is such a big task.
25:46But we need to think methodically here.
25:47The starters are going out soon, so we need to crack onto that spatchcock and we can think
25:50about the fish later.
25:51We're good, guys, we're good.
26:11We're good.
26:17I feel like with any service challenge in MasterChef,
26:21it always comes down to the last few minutes.
26:24You're killing it, Theo.
26:27We're on a roll.
26:34OK, fresh bites, guys.
26:35Behind you, behind you, behind you, behind.
26:39Ah, frying the fish wings.
26:41We've got to get it out for our entree.
26:43I've got first batch out.
26:45They're looking good.
26:46Really nice.
26:47You guys are prepping more for me?
26:49The adrenaline's pumping.
26:51We're definitely feeling the pressure.
26:53The lemon's almost done.
26:54We need to carry these dishes through
26:56and make them taste amazing, but also look great on the plate.
26:59The surf lifesavers are seated and they're hungry
27:02and you've only got three minutes till service.
27:04Let's go!
27:06Time in this challenge is evaporating.
27:08Ben, how long, please?
27:10Benny, how long in the fryer?
27:12Two minutes.
27:13We need to set the past entree.
27:15Yeah, yeah.
27:16OK, yeah, yeah.
27:17You all right, Dipinda?
27:18Yep, I'm just leaning down.
27:19We all good?
27:20Setting up for entree?
27:21Yeah, I'm just leaning down.
27:22Just doing it right now.
27:23Grab time is over, crew.
27:25Get your starters flying out.
27:26Service is starting.
27:27Let's go!
27:28As service starts, I'm still cooking the kingfish wings for the main.
27:33And so Dipinda has to take the lead on the pass this time.
27:36You can pretty much run this pass, right?
27:38Yeah, I can.
27:39Yeah, I'll be fine.
27:40Right.
27:41So that is our romesco.
27:42It's squid.
27:43Yes, that on the side.
27:44Just a little bit.
27:45Yeah, four and four.
27:46We're done.
27:47The romesco hits nicely.
27:48A bit of yoghurt on there to elevate it.
27:51Coming fast, coming fast.
27:53Tindicles coming fast.
27:56The cook on the squid's perfect.
27:58Fennel salad brings some brightness to it.
28:00Yep.
28:01I sit back and look at our starter and I'm quite proud of it.
28:04Service, please.
28:05I would order it.
28:06I would eat it.
28:07It is delicious.
28:08Beautiful dish.
28:09Beautiful dish.
28:10Proud of that.
28:19Oh, we're on.
28:20Okay.
28:22You're welcome.
28:23Very cute.
28:24Okay.
28:25Yeah, yeah, now we're talking.
28:26That looks pretty cool.
28:27Cute.
28:28So, we're on the orange team starter.
28:30Za-tar squid with romesco sauce.
28:32So, this is all this in there.
28:33Take on salt and pepper squid.
28:34Okay.
28:37What do we think?
28:38I love the look of this.
28:39So.
28:58I really like that.
28:59I think it had a great ode to the original.
29:02The work that Declan did on that squid is phenomenal.
29:04Yeah, it is.
29:05You know?
29:06Cleaned perfectly.
29:07I loved how we had the difference in textures from the tentacles to the tubes as well.
29:12That romesco sauce is so lovely and sweet and nutty and it's got that beautiful, coarse texture.
29:21It's exactly how it should be.
29:23The tenderness.
29:24The tenderness of the squid is absolutely spectacular.
29:26And I like so much the addition of the crunch of the phenol and the coriander and it is magical.
29:36The perfect little starter.
29:38I need more squid, Vinny.
29:39Yeah.
29:40More tentacles, babes.
29:41Theo has managed to get all the chicken done.
29:51So it's time to start plating.
29:53The capsicum sauce goes down first.
29:56The colour is absolutely popping on the plate and it's got this beautiful roasted Mediterranean flavour in there.
30:02That fried golden crispy chicken sits proud on top of that.
30:07Beautiful chicken Theo.
30:08We've got that beautiful little honey zesty dressing.
30:11A little drizzle.
30:12So you kind of get that salty sweet vinegary pop.
30:16The beautiful dried olives and then some parsley.
30:21We have pushed ourselves to get this out.
30:24It is looking so good.
30:26Can you serve us please?
30:29As soon as these entrees are out, it's just crack onto that fish straight away.
30:36There is no break.
30:37There's no reset time.
30:38It's just go, go, go.
30:42Hello.
30:43Whoa.
30:45This is a starter.
30:46That is huge.
30:51Okay.
30:52So this is Blue's starter.
30:56Chicken wings.
30:57What do you think?
30:58Oh, it's a beast of apportion.
31:00Yeah.
31:01The pubs are known for their generosity.
31:03It's very appealing.
31:04Attractive, colourful.
31:05Yeah, really bright.
31:06Well, well, well, well, well, well.
31:07So this is such a complete starter.
31:12The chicken is deep fried superbly.
31:19well well well well well so this is such a complete starter the chicken is deep-fried
31:38superbly says that beautiful crunchiness of the crumb this pepper sauce is a delicious
31:49rich it's powerful it's spicy and the roasted olives on the top of that hallelujah
32:00so if you don't like it you've got a problem
32:05for me what was the surprise was that parsley salad the sweetness in that
32:09to support that olive was such a genius move i thought the bride was genius when we had the
32:14fire alarm break i reckon they were just like licking their lips because i knew it was the
32:18longer that that spatchcock could sit in that brine the better it was gonna be and it turns out that
32:24way this is 100 better than your average puppy it takes pub food to a whole new level that was a
32:29challenge today and i think the blue team have uh have surprised me in the way that they've smashed
32:34out of the park beautiful oh hot chicken hot chicken hot chicken all right service please
32:43service please i'm feeling really positive about our starters got the spicy middle eastern harissa at
32:51the bottom looks beautiful the fish looks fantastic it's really nice and crispy it still contains so
32:58much juice in there that looks absolutely beautiful audra we've got those little crispy potatoes and it
33:05sits right on top and some lemons i'm looking at the dish it looks absolutely beautiful i know it's going
33:11to be delicious all right service we're going to nail this wow hello oh crispy wow thank you
33:25so we've got green team starter here it's their take on wings fish wing obviously
33:33what do you think guys this is not your usual pub fair it looks like the perfect kind of starter
33:37but you'd want the pub like a little bit fried a little bit gnarly something possibly spicy in a
33:43city kind of knee yeah yeah i reckon let's dig in yeah let's do it let's eat oh they're cooked so well
33:52i reckon that's this is a slide of the bone situation oh wow yeah mine's just a little
34:07good prep the fish
34:32which fan favorite will lift the masterchef trophy
34:36watch every mouth-watering episode on 10 play
34:48so green team starting fish wings with spicy harissa sauce
34:55very very tasty that fish the actual flesh and the cook on that fish is incredibly succulent and moist
35:03but i'm really frustrated because as much as i love the dish it was just mouthful after mouthful of
35:11scale so i was kind of picking all these bits out as i was going i too got so many scales
35:17like it was just like they didn't even look at the wings before they put them in that buttermilk marinade
35:23the thing i love the most is the fish is deep fried perfectly yeah it is
35:31but they're not clean enough so i'm a little bit disappointed
35:38service please i'll start us on down and now we need to nail the mains so i go and check on the quail
35:44roast of the day that's over already that's way over wait that's way over so they're all over why would
35:56they say 30 minutes
36:02the legs are perfectly cooked they're still really nice and pink on the inside but the breasts are
36:07overcooked that's way over way over okay get them all out right now
36:17yeah i'm totally got it i mean but you can't turn back time and we've just got to keep going
36:22it's okay it's what it is let's just do the best we can so i'm at the pass and the first thing i put
36:31down is a little cornel of the eggplant and then two of the half quails go on i've got the jus over
36:42and then a little dusting of the dukkah i mean the dish actually looks really beautiful
36:49but i am still worried about the cook of the quail i think there's a high possibility we may be in
36:55trouble today service please
37:02i see dishes
37:09thank you all right so this is the main course from green team
37:14roast quail with eggplant which is their take on a roast of the day
37:29um okay this is delicious however it's overcooked
37:47it's pretty and it's superb flavorful
37:56it's just i've obviously got superbly disappointed about the toughiness
38:01of the breast which is far overcooked
38:04i really enjoyed the french meats middle eastern thing that this dish had going on for it
38:08that said when i close my eyes and think roast of the day it's you know it's hearty it's generous
38:18there's maybe something starchy in there there's absolutely some kind of thick sauce or gravy and
38:24this dish doesn't have that they've confused roasting a protein with a roast of the day
38:31okay fresh ones guys so we've done eight so far we'll just keep going right yep there's a lot going
38:41on on our plate the zucchini zug hanging out with a little dob over there the wings are sitting proud
38:47like this little kingfish wings beautiful that looks legit salsa verde the zucchini chips in some
38:55beautiful beer batter can you please put the salad on these two bikini salad over there everything's
39:02massive it's a heavy plate it's full of food it looks really really good it has to be generous
39:09we can't be tight on portion sizes load the plate pack it full of flavor and create some wow factor
39:15so the orange team main course we have grilled kingfish
39:43and zucchini fries
39:49plus some i'm like dying to get into this don't burn the river of your mouth
40:13this is the most original fish and sheep that i've ever had every single thing on the plate is
40:35footless
40:38i think this is a miracle
40:42you know what i will go to the pub every night for a dish like this one yeah yeah fish wings are
40:48grilled so perfectly seasoned perfectly and then these that batter on that is perfection
40:56yep and that zucchini mash on the bottom is just so lovely it's slippery and textually it kind of
41:04matches with that the flesh on the wings i have had my fair share of pub meals one time and i gotta say
41:13this is probably the best pub meal i've ever had beautiful
41:22service please i'm really happy with how our starters went out but i'm looking over at the orange team and
41:28their mains are looking incredible there's so much at stake today immunity is on the line and it's going to
41:35come down to the main and how our fish is cooked that barramundi needs to be juicy and needs to be
41:43crispy on the top seasoned perfectly and that many portions cooked perfectly is so hard to achieve
41:49let's ask for travel
42:11we're in full swing of service for mains course everything is riding on fio he's got 50 pieces of
42:18barramundi to pan fry it perfectly i have so much faith in thio i mean honestly i have to have faith
42:26thio he's the person that's cooking the fish so to plate up our fish and chips i've got our james squire
42:32tartare bea blanc on the bottom crispy barramundi thio that fish is flaking in my hands beautiful
42:41that beautiful fennel salad on the side and then our side of potatoes so alana had the idea to
42:48bouge up those roast potatoes with a creme fresh herby zesty dressing on the bottom of those potatoes
42:55and then some gorgeous salmon roe on top that's a bougie potato jamie and the guys left us with a lot
43:03of work but it's all come together all their hard work is now just absolutely shining on the plate service
43:09four in one place oh i say bites that's the last minute course okay thank you
43:17so let's have a look pretty thank you oh it smells lovely it does the fish looks good oh wow
43:28i was just about to say i could do with some potatoes that is a little bit of a boss move
43:35that that's a flex so here we are this is the last men course this is the blue team so we have barramondi
43:44and cider sauce and it looks like crispy roasted potatoes and keep us salmon eggs
43:52if this is the way look i'm going to be jumping in that water
44:07this is elevated pub food at its finest the fish is cooked so well there's so much flavor in there that
44:31sauce is so luscious full of herbs and just had that little touch of sweetness which was really
44:37lovely with the fennel the potatoes like so um so luxurious so decadent with the caviar on top
44:46amazing loved it look at this so we got the crispiness from the fish and then this collision layer
44:55and then is completely flicking so delicious and juicy and white i can't believe how soft it is
45:01i just realized my time in australia eating barramondi fish that was the most
45:11best cooked tasty piece of fish of barramondi ever in my life
45:17i thought orange teams was the best pub meal i've ever had
45:22do you think this one is better or where are we sitting on this
45:32that cook was total utter madness
45:41there was an alarming amount of chaos
45:47but you all managed to keep your heads above water
45:51and pull out an elevated pub feast as incredible as this view
45:55that said only one team can win immunity right so sadly we're taking one of you out of the running
46:14green team
46:22both your courses flavor wise they were sound but your starter it had scales and your main it just
46:30didn't scream roast of the day
46:34so that leaves blue team and orange team your starters they're on par really blue team that
46:43shook it was crispy juicy and generous orange team that was a great ode to the og squid the romesco sauce
46:52that was on the money
46:55so it came down to the mains boy did you make our job hard because wow guys like both teams
47:07gave us elevated pub perfection
47:10proteins they were beautifully cooked flavors they were singing textures humming i had it all
47:20there was one dish
47:23that
47:25it's the best pub meal that i've ever had
47:31and it was cooked by
47:32and it was
47:46and i said it was a tough decision and i bet that we were splitting hairs yeah you came that close
47:54you should be so proud of what you put up to that thank you guys congratulations orange team you just won immunity
48:05everyone else buckle up for a tough elimination challenge
48:12sunday night on masterchef australia i got two words for you fish king
48:17he's a true trailblazer
48:26it's not what i expect at all and this elimination is one cracker of a challenge this dish could send me