- 6/11/2025
MasterChef Australia Season 17 Episode 27
MasterChef Australia S17 E27
#MasterChefAustralia
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MasterChef Australia S17 E27
#MasterChefAustralia
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Category
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FunTranscript
00:00We walk into the garden and it looks fantastic,
00:05and the lighting is beautiful.
00:08The lighting is full of the sun,
00:10and we can't see it on the moon.
00:11Oh, my God.
00:12Oh, my God!
00:13Oh, my God!
00:14Oh, my God!
00:15Look at this!
00:17Oh, my God!
00:18Oh, my God!
00:19This is so cool!
00:20Look at this!
00:22Oh, man.
00:23Oh, wow!
00:25Four teams!
00:27We walk into the garden and it looks fantastic.
00:30It's clearly set up for a market challenge.
00:32Beautiful.
00:33I see four colours, four teams.
00:35Come on, everybody, let's do this!
00:37The last time I did a market challenge in this garden was in Season 6 with Laura and
00:41we smashed it.
00:42Party time!
00:43So, let's hope we can do that again.
00:45What do you reckon, guys?
00:47This is so cool.
00:49Brilliant.
00:50All right.
00:51The MasterChef garden is set to the nines.
00:54It looks absolutely spectacular.
00:55This is so good.
00:57Wow.
00:58Callum and Depinder are cooking today.
01:00They scored immunity, they're sitting pretty, but all of us remaining 12 are fighting for
01:06a spot on the gantry so we can avoid Sunday's elimination.
01:11How good does this look?
01:13It's amazing.
01:14Yeah.
01:15It's great.
01:16Fun.
01:17I stayed up all night to pull this together for you.
01:18Hope you like it.
01:20Nothing works.
01:21But it looks great.
01:28We have gone all out for this service challenge because right here in the MasterChef garden
01:34is our very first dough fest!
01:38Theo, mate, we know your dough game is strong.
01:45I reckon everyone's wanting to be on your team for sure.
01:49I'm pretty bloody excited by looking at all of these things.
01:52There's dough provers over there.
01:53There's a pizza oven going on.
01:55Oh, my God.
01:56Dough fest.
01:57How good!
01:58I'm pretty bloody excited.
01:59I love dough.
02:00I love everything about it.
02:02Bread has been from the start of time and it's what's sustained everyone for so many
02:07years and I just love it.
02:09Shnez, you must be stoked.
02:11Do you love a good bread?
02:12Oh, I needed this challenge.
02:21Unreal.
02:22I'm so excited.
02:23In a matter of hours, this place is going to be flooded with hundreds of carb craving
02:31punters.
02:32Oh, my God.
02:33And it's up to you to serve them delicious doughy delights.
02:37Not only will you be making the dough tonight, you'll be raising it.
02:43The only dish you sell is money raised for charity.
02:45Yay.
02:46Nice.
02:47Excellent.
02:48Here's how it's going to work.
02:52We want not one, but two doughy creations.
02:58One savoury number and one sweetie.
03:01The team that serves the best dishes overall will, of course, win immunity from Sunday's
03:07elimination.
03:08Ooh.
03:09One team.
03:10One team.
03:11Ooh.
03:12This is such a great service challenge because there is so much you can do with dough.
03:17Just about every country in the world that has a night market, you'll find some delicious
03:21doughy creation there.
03:22I think it's always the bready options, whether it's like a beautiful dumpling or something
03:28that's been folded together or something that you slurp at a night market, which is what
03:31pulls you in.
03:32So I'm excited for you guys to take us around the world.
03:35Yeah.
03:36All right, gang.
03:37Hunters are going to be swarming this garden in just four hours.
03:43Whoa.
03:44Okay.
03:45Each team, you need to be prepared to feed hundreds of people.
03:51Wow.
03:52Let that sink in.
03:53Yep.
03:54It is a lot of food and you're going to need a lot of ingredients en masse.
03:59Yep.
04:00So, your team captains will need to run to Coles and do some shopping.
04:05Oh.
04:06And do not faff about because you'll need to make every minute count.
04:10Are we clear?
04:11Yeah.
04:12Right.
04:13Let's do it.
04:14Grab an apron from this bag and get in your teams.
04:16All right.
04:17No picking.
04:18Woo.
04:19I'm pink.
04:20And once you've got them guys, gather together.
04:22Nice work.
04:23Go.
04:24Hey.
04:25Oh, oh.
04:29Okay.
04:30So our four teams are pink, yellow, orange and turquoise.
04:36Remember, the more plates you sell, the more money you raise.
04:40Love.
04:41Are you ready to do?
04:43Yes.
04:44Yes.
04:45Your time starts now.
04:50Are we in agreeance that I'm team captain?
04:52Yeah.
04:53Deck is angels.
04:54Deck is angels.
04:55Yeah, yeah, yeah.
04:56This is your challenge to time.
04:57All right.
04:58Let's get sorted.
04:59We need to work out a team captain first.
05:01Yeah.
05:02Ben, you want to be the one between us two ladies?
05:04Yeah.
05:05You want me to boss you around?
05:06I can do that.
05:07We'll talk with that.
05:08Yeah.
05:09All right.
05:10Deck team Theo.
05:11Theo, you're the boss mate today.
05:12I guess I'm the dough boy.
05:13Yeah.
05:14I think I'm going to put my hand out today.
05:15Yeah, you're the dough boy.
05:16Yeah.
05:17Dough boy.
05:18Dough king.
05:19Dough boy captain.
05:20I am the bread boy.
05:21All right.
05:22And this is what I want to do.
05:23Where would your head go?
05:24So this is a big test.
05:25Because we've got hundreds of people to feed.
05:27I'm feeling a lot of pressure.
05:29I want to stand out today.
05:30I want to do something incredible.
05:32What are we thinking guys?
05:33I love a bit of Italian.
05:34I'm comfortable with Italian vibes.
05:36Because we've got an Italian chef here.
05:38Yeah.
05:39What do you think mate?
05:40I would love to pump out gnocchi today.
05:42Gnocchi.
05:43Yeah.
05:44Sounds good.
05:45Food.
05:46Bill and pork.
05:47Pork.
05:48Porcini.
05:49White wine.
05:50Tomato paste.
05:51We've got time to actually cook something out really well here.
05:54Create flavours.
05:55Let it seal away.
05:56Yeah.
05:57We're going with a gnocchi porcini bolognese.
05:59Yum.
06:00It's going to be pretty hard churning out gnocchi to hundreds of people.
06:04But we have four hours.
06:06And you know what?
06:08I've got Andre.
06:09Yeah.
06:10Cool.
06:11I want to do sourdough donuts.
06:13Cool.
06:14Okay.
06:15Yeah yum.
06:16This is a cool menu.
06:17I like that.
06:18The boys are going to get started on that bolognese.
06:19I can then work on the sourdough donuts.
06:21It's perfect.
06:22So you guys are good to go and start?
06:24Yeah mate.
06:25Yeah.
06:26For main.
06:27I've got to go get some key ingredients.
06:28Yep.
06:29Good luck mate.
06:30Enjoy.
06:32Alright.
06:33I see pizza ovens.
06:34What do you think we do this like?
06:35Too many people.
06:36You're going to cook pizza on pizza on pizza?
06:38Pizza.
06:39But it's like this bread that's folded and we stuffed it with all these random things.
06:42It's so good.
06:43I think it's called sourdough.
06:44It's like a pizza bread.
06:45I think if we had a bigger pizza oven then we could do it.
06:48What about a little burger buns?
06:50Little burger buns.
06:52With all my experience within kitchens we've decided that I'm going to be the captain.
06:56I can run the service and make sure we're on track.
06:59Yep.
07:00Audra and Snez on my team both fantastic cooks but there's going to be a lot of communication
07:06that needs to happen and we all need to be going in the same path to make sure we have a chance to win this immunity.
07:11I think that everyone here is going to be doing something Euro inspired.
07:15And we don't want to.
07:16I think we do Asian.
07:17We don't want to do something that's predictable as well.
07:19Okay.
07:20Okay.
07:21What are you guys thinking?
07:22It's been a hot day.
07:23I reckon cold noodles.
07:24Cold noodles.
07:25I love it.
07:26Cold noodles.
07:27Okay that can work.
07:28A little bit of lye water, make it nice and bouncy.
07:30Nice and bouncy.
07:31I can do the next.
07:32And then super textural.
07:33Southeast Asian flavours.
07:34Yeah.
07:35Something fresh.
07:36Us utilizing Southeast Asian flavours is probably going to set us apart from the other teams.
07:40Okay.
07:41We've decided to do a chilled prawn noodle dish.
07:43Super thin noodles.
07:44Okay.
07:45Done.
07:46And then on the sweet side, we're going to use some of those Southeast Asian flavours
07:49from the main course and infuse them into a beautiful sweet brioche dough that Snez loves
07:54so much.
07:55Light brioche.
07:56Make sure it's light.
07:57Yeah.
07:58Super light brioche one.
07:59Pushes on.
08:00Light brioche one.
08:01I know.
08:02I'm holding you to that.
08:03Ah.
08:04Stuffed with cream.
08:05Yeah, cream is going to be infused with the lemongrass.
08:06Perfect.
08:07I'm confident we can get it done.
08:08Audra is going to concentrate on a noodle dough and Snez is going to concentrate it on
08:12brioche.
08:13Let's get the dough elements complete at first.
08:15Then we come back and we do the flavourings and the sauces and balance all of that done.
08:20Yep.
08:21Somebody start on the noodles.
08:22I can do a noodle.
08:23Perfect.
08:24Yeah.
08:25Done.
08:26Alright, let's go.
08:28Get that trolley.
08:29Please.
08:36I'll cut the green ones.
08:37Our savoury dish that we're making today is a pizza fritter.
08:49Essentially, it's a fried pizza.
08:50We're going to need a lot of tomatoes, I'll tell you what.
08:54It's going to have this beautiful sugo and exo that Sarah's working on.
08:58For our sweet dish today, we're doing shoes with a cracklin filled with Nutella crampatt,
09:03some hazelnut praline and macerated frangelico strawberries.
09:07It's just going to be an absolute flavour bomb.
09:09Beautiful.
09:10Alright.
09:14While I'm gone, the boys are going to set up equipment, get everything ready, get started
09:17on that gnocchi.
09:18Hot, hot, hot, hot.
09:19This is hot.
09:20Sorry.
09:21You're alright.
09:22Go.
09:23You go hot stuff.
09:24We're going with Italian vibes for the main and then we're kind of continuing it into
09:28the dessert.
09:29So, I need to think about a delicious filling to go inside the sourdough doughnuts.
09:33G'day mate, how you going?
09:34Hey, how are ya?
09:35Good, thanks.
09:36I'm making sourdough doughnuts today and I need something to elevate the taste.
09:39Well, sounds delicious.
09:40I absolutely recommend the lemons.
09:42They're 100% Australian grown throughout the whole year and add that nice aroma and zestiness
09:45to your dish.
09:46Awesome, man.
09:47I'll take pretty much all of them.
09:48Go for it.
09:49Thanks.
09:50So, I'm going to be making a lemon curd sourdough doughnut for dessert.
09:53Cheers, man.
09:54Thanks.
09:55See ya.
09:56Hey.
09:57Hey, guys.
09:58Good.
09:59Hey.
10:00How are we doing?
10:01How are we doing?
10:02We had everything we needed.
10:03Yeah, you got everything you needed?
10:04Yeah, yeah, totally.
10:05Excellent.
10:06Ben, I'd rather have more lamb than less.
10:07Sounds good.
10:08Yeah, I love it.
10:09I'm going to be team captain today.
10:10The pink team with Alana and Samira.
10:11Our sabre dish is going to be a slow-cooked lamb wrap, basically, which Samira's working
10:24right now.
10:25That's going to go in the oven cooked for a few hours.
10:26Some beautiful flatbreads with that.
10:28And then, for the dessert, we're going to do a long Chinese fried doughnut with some
10:32chocolatey creme pats and pistachio and tahini.
10:35These Chinese doughnuts are going to look amazing.
10:37I think at night markets, you sort of choose what you want with your eyes.
10:41When people are walking around with them, I think the other pandas will see them.
10:43They're going to come running and want one themselves, because they're going to look
10:45delicious.
10:46How do you feel?
10:47I feel great.
10:48Great team.
10:49Great menu.
10:50Yeah, absolutely.
10:51We're going to raise a ton of money, and we're going to get immunity.
10:54What spooker goes better than that?
10:55Certainly.
10:56I feel it.
10:57Yeah.
10:58The recipe for this Chinese doughnut is a little unique.
11:00It's made of dough that needs baking soda and baking powder rather than yeast.
11:04I know how to do it, and it frees Alana up to then work on the toppings for the doughnuts,
11:09because she's very good with flavours.
11:12Eating this type of doughnut should be an experience in itself.
11:15When it's fried, it kind of pops up like a butterfly.
11:17Beautiful crisp outside and a fluffy, fluffy inside, and I think it's going to be really
11:22delicious.
11:23Good.
11:24That's 125.
11:27That's 11.
11:29That's 612, that's 60.
11:32My God, this is so wild.
11:33This is going to be chaos.
11:35I can feel it.
11:36125.
11:37In this competition, everyone knows I'm a little bit rough around the edges.
11:44Alright.
11:45When you're captain, you've really got to step up to the mark.
11:47Perfect.
11:48I don't want to let the girls down.
11:50I'm feeling the pressure.
11:52Yeah.
11:53There's a lot riding on today's challenge.
11:55I think, you know, I'm working with two very skilled ladies here in the kitchen, both
12:00restaurant owners.
12:01It's going to be my plating station for my pizzas, Deckers.
12:04Okay.
12:05It's a hot plate.
12:06Oh, great idea.
12:07Great idea.
12:08Deckers!
12:09Oh, God.
12:10You heard on the street, is it your team captain?
12:12Yeah, mate, huh?
12:13I'm captain.
12:14Tell us what you're making.
12:15So, we've settled on a fried pizza.
12:18So that's your savoury?
12:19Yeah, savoury.
12:20So we're going to do a sourdough pizza.
12:23Sugo, like a XO out of lots of cured meats.
12:27Yeah, garlic, like really smack in your face.
12:29Yep.
12:30Like just what you love at a market, I guess.
12:32I dig it.
12:33Moving on to the sweet side, we're going to do a choux dough.
12:36Yeah.
12:37So like a nice, generous choux bun stuffed full of like a Nutella creme pat.
12:42How many are you going to make?
12:43Hundreds.
12:44Because I'm thinking like, I just, off your cook the other day, are you on the choux?
12:48Yeah.
12:49So your cook the other day, there was one that was nice.
12:51Yeah.
12:52There was probably three that were a bit like skewy.
12:54Yeah.
12:55It's a lot of choux to get perfect.
12:56Yeah.
12:57That's what it's going to take today.
12:58Yeah.
12:59Is this the most shoe you've ever made?
13:00This is, this is by far the most shoe I've ever made.
13:03Um, but it's, yeah, it's going to be a big risk, big reward with these shoe buns.
13:08But also I've taken the reins as team captain and I am a little bit worried about that.
13:13Like we've got to serve a lot of dishes.
13:15It's not just the pressure of four judges.
13:17It's the pressure of hundreds of diners.
13:19You look worried.
13:20Good luck.
13:21I'm worried.
13:22Yeah.
13:23Yeah.
13:24Think you can be the next MasterChef?
13:33Only one way to find out.
13:35Applications are open now.
13:36Head to the link below and apply.
13:38We see you in the kitchen.
13:40One hour down, three hours to go!
13:47Let's do it!
13:50Let's do it!
13:52Let's do it!
13:53I'm so happy with this.
13:55Yes, that's what we like to hear.
13:58Alright guys, my dough's done.
14:00Should I just pump out one more tray just in case to be safe?
14:03Yeah, yeah, yeah.
14:04I'm just going to get one more bachelors made.
14:06Behind, behind, behind, behind.
14:09I should have got my heels in here today.
14:15Oh my god, I need a stall.
14:18Just crazy.
14:20Our menu is all about Southeast Asian flavours.
14:25Our main course, cold noodles.
14:27Alright.
14:28Dessert course, sweet brioche.
14:30We've got Snez who started on her sweet brioche.
14:34She is the bread queen, so we're going to let her shine.
14:37Oh my god!
14:38Woo!
14:39This is mad!
14:40Every single brioche bun needs to be perfect and consistent.
14:45They need to look like they're coming out of a deli in the middle literally.
14:48How's your dough going?
14:49Snez?
14:50That's one in.
14:51How long are they going to take to cook?
14:52Prove.
14:53First need, and then maybe an hour and a half.
14:56Okay.
14:57Audrey's working on the noodles.
14:59She's got a lot to do.
15:00Oh my god, my dough keeps getting softer.
15:02It's all about the texture and making sure we have enough.
15:06I might start laminating it from the start.
15:08Wait.
15:09You've got to do them in small batches.
15:11I can probably nail the dough out in a couple of hours.
15:14Then I can move on to helping Jamie work on the rest of the elements.
15:18I feel like I'm cheating a little bit just like slicing veg, but all has to be done.
15:23Once the dough is kneaded and rested, I'm going to cut them up into pieces, laminate all the dough.
15:28Looking good, Jamie.
15:30The lamination is coming through really nicely, but it's taking a few goes to get it perfect.
15:35It's all about finesse, yeah?
15:36Yeah.
15:37It just needs to be laminated so much.
15:39Yeah, it's all good.
15:42God, this is taking forever.
15:48How are you guys tracking?
15:49Yep, yep, yep.
15:50We're good.
15:51Spuds are all cooked.
15:52We're on the gnocchi train now.
15:53Great.
15:56Alright, Orange team, who's captain?
15:58Hello.
15:59Doughboy is captain.
16:00Doughboy.
16:01Hey.
16:02Savoury or sweet?
16:03Savoury is gnocchi bolognese.
16:05What are we talking portion size?
16:07So we're going to have like around 80 grams per portion.
16:10Right.
16:11That's quite weird.
16:12So you're going to need about probably over five kilos of potato gnocchi, a la minute,
16:17a la minute for the mass.
16:1915 kilos.
16:2015 kilos.
16:2115 kilos.
16:22Gnocchi machines.
16:23Gnocchi machines.
16:2415 kilos.
16:25Light, fluffy, delicious.
16:26Wow.
16:27I'm scared for you.
16:29What's sweet?
16:30So sweet is sourdough doughnuts with lemon curd and meringue.
16:34For me, I'm thinking it's a bit sweet on sweet for me.
16:38I want it to be tart and also the sourdough is going to have a sourness to it.
16:42So I think that's going to be really important in this dough.
16:45Yeah.
16:46I'm still not convinced about the balance.
16:47Sweet on sweet for me.
16:48Okay.
16:49So Poe's concerned that it's going to be too sweet.
16:51It's going to be sweet on sweet.
16:52But you know what?
16:53I don't believe that.
16:54That sourdough is going to cut through that lemon curd and the Italian meringue.
16:59Lovely.
17:00I'm sticking with my guns.
17:01I need to trust myself.
17:03I'll be in my happy place.
17:04Yes, dough boy.
17:07Go for it, go for it, go for it.
17:08You have the priority.
17:09Just tell me to get out of your way and I'll get out of your way.
17:1112.
17:12That's 48.
17:13Nice.
17:14That's 60.
17:15Oh my God.
17:17That's delicious.
17:18Hotty.
17:19That's delicious, Sarah.
17:21Chaos, let's be real.
17:22Markets are chaos.
17:23It's all about quick, fast food.
17:25Sorry.
17:26So it's all in the prep.
17:27You know, we want to get so much done that basically our service time is just assembling
17:32both of our dishes.
17:33We're going to rise to the occasion.
17:35Boo!
17:36I think Hot Toddy should bring out a range of Italian sauces because that Salumi XO is
17:42absolutely elite.
17:43It's going to slap you in the face.
17:45It's going to be so good on top of this fried pizza.
17:48It's good.
17:49It's got kick.
17:50My pizza doughs are proving in the prover, which is great.
17:53I'm making the stracciatella now.
17:55It's that beautiful gooey inside of the burrata.
17:58That's just heaven to eat and very crowd pleasing.
18:01So hopefully, you know, the punters love it tonight.
18:03Oh my God.
18:04Look at this dough.
18:05All right.
18:06I'll see you guys soon.
18:07Measure twice, cut once.
18:09I'm not screwing these shoe buns up today.
18:12I just want them all to be consistent.
18:14Nice fingers.
18:15Nice.
18:16I've set out to do hundreds today.
18:18I don't want to let the girls down.
18:21So I'm just going to make sure that I can make these buns as symmetrical and as perfect
18:25as I can.
18:26They look great.
18:27These shoe buns are my babies today.
18:30I've got to do a crackling.
18:32Otherwise, it'll look too uneven.
18:34Just behind, Sarah.
18:36All right.
18:37I've got my shoes in the oven and I'm starting to feel the pressure.
18:41If those shoe buns aren't right, we won't be getting that spot in the immunity, which is
18:44what we're here to chase today.
18:50Hey, hey, hey.
18:51How's the doughnuts?
18:52Yeah, they're good, man.
18:53Yeah?
18:54You roll it out and then you water and then press.
18:58Yeah.
18:59So cool, Ben.
19:00What are you making?
19:01Pizza fritta.
19:02Pizza fritta.
19:03What are you making?
19:04The doughboys present gnocchi porcini bolognese and sourdough lemon meringue doughnuts.
19:13Gorge, yep.
19:14My doughnut dough is out of the proofer and it's time to roll them out.
19:19This dough feels fantastic.
19:21The guys are working really hard on the main.
19:23I would say that is nice.
19:26There's a masterclass going on out there in dough for the gnocchi.
19:30You've got a nice silky action.
19:31It's like watching Patrick Swayze and Demi Moore in Ghost, I think, out there.
19:37And then what we're going to do is just lightly roll it out.
19:39Sausages.
19:40And then just get the right sizes, right, like that.
19:43Okay.
19:44All right.
19:45Yep.
19:46And then do this.
19:47Ready?
19:48Mm-hmm.
19:49Roll it on the cut side.
19:50Okay.
19:51Okay.
19:52Yep.
19:53Right.
19:54Now, just light fingers.
19:55Love your work, mate.
19:56Yep.
19:57Bo now has the certificate of gnocchi making.
19:58Yep.
19:59Yeah, beautiful.
20:00And now he has to replicate that a million more times in the next hour.
20:02Oh, my God.
20:03Are you doing that to all of them?
20:04Yep.
20:05We're going to bring them.
20:06Thousands.
20:07I don't know why you're doing the lines.
20:10I think just chop.
20:11No, no, no.
20:12We'll do it.
20:13That tiny detail.
20:15It's the push detail.
20:16Okay.
20:17Yeah.
20:18I just want to put it out there that, like, I think making a decision now would be good,
20:21because if you run out of time, then some will have the lines and some won't.
20:25They'll all have lines, I'll publish it.
20:26Okay.
20:27All right.
20:28Okay.
20:29It is traditionally how it's done.
20:30It holds the sauce.
20:31It shows attention to detail.
20:33And it's ridiculous that we're even going to attempt it.
20:36We're making love to our gnocchi.
20:37Yes.
20:38How's the gnocchi?
20:39There's, uh, 50 down and another million to go.
20:43Okay, guys.
20:44You're halfway there.
20:45Two hours to go.
20:46You can do it.
20:47You can do it.
20:48Three lines in there.
20:49All right.
20:50Good.
20:51Good, good, good, good, good.
20:54I think I'm going to make them tiny bit smaller, Jamie.
20:59Yeah?
21:00I'm watching you, and you look you're, like, you're in the zone and very meditating.
21:14I'd love to do it.
21:15Yeah.
21:16You look like you're in the zone of room editing,
21:18but you need to get moving.
21:20Because time is just going to absolutely run away from you.
21:22Because you need to bake those, cool them, fill them.
21:25Yes. Oh, my goodness.
21:27Way on roll, yes?
21:28Yep.
21:29You get the better job.
21:32We're going three across? Yep.
21:33Yep, three.
21:34My biggest worry at the moment is time.
21:37The idea for service is to have all of the brioche buns
21:40already done perfect,
21:42so that we can really focus on our main course
21:45and make sure it's really fresh and vibrant.
21:47It's good to have him around to learn all these, like,
21:49professional ways of doing things.
21:50Because I do it at home and I have a whole day to do it, so...
21:52Ha-ha, we do not have a whole day.
21:53It's a bit different, you don't have a whole day.
21:55Things are starting to blow out time-wise.
21:57How are you going over there?
21:58Yeah, good. I'm proud I'll finish the last batch.
22:01We're just still working on noodles.
22:03We need some motor team.
22:05It's taking much longer than expected.
22:07How many noodles you got done?
22:09Uh, I've done the...
22:11I've done two and a half batches.
22:13Right.
22:14Sorry, man, this took a lot longer than I thought.
22:17I'm looking at the time.
22:19We need to work faster.
22:21How you going, Audra?
22:22Oh, my God, slowly.
22:24There's still so much to do.
22:26Audra's still making noodles.
22:28Snaz hasn't cooked any dough yet.
22:30It's just taking forever, this dough.
22:32This time's evaporating.
22:33Things don't happen quickly.
22:35Our target of getting everything done before service is not going to happen.
22:47How you going, Audra?
22:48Oh, my God, slowly.
22:49Oh, I love this lovely stun on my doughs.
22:59Doughfest!
23:00Oh, my God!
23:01The challenge today is to make sweet and savoury dish.
23:04Both of them need to have a component of dough.
23:07The winning team will be safe from elimination.
23:10Do 100.
23:11100?
23:12100.
23:13Everyone is pushing on their end, like, you know, doing as much as we can.
23:17But I'm definitely stressed, because it's all going to come down to those buns.
23:20I need to start baking.
23:22Oh, please bake, guys!
23:25I'm taking a bit longer than I thought it would be.
23:32Audra?
23:33Yo!
23:34You good?
23:35Yeah.
23:36Far out, man.
23:37She's still going.
23:39I was hoping to at least have everything laminated by now.
23:43Yeah.
23:44Yeah, I'm behind.
23:45This is where we make everything work, yeah?
23:47Yep.
23:48We need to really push to make sure we get this done on time.
23:51Audra?
23:54How are we going?
23:56I just need an update.
23:57How long?
23:58Give me 10 minutes.
23:59Oh, yeah, yeah, yeah, yeah.
24:00If things don't happen quickly...
24:02Oh, my God.
24:03...you might not have anything ready when people start to walk in.
24:06I'll do 10 minutes to check.
24:10Oh, that looks beautiful, Simone.
24:11Oh, look at that.
24:12Behind.
24:13Oh, my gosh.
24:14Amazing.
24:15That is dough.
24:16That is dough.
24:17My rule is whatever you think is enough, just add more on top.
24:20Yeah, yeah, yeah.
24:21I agree, especially on these challenges.
24:22Yeah.
24:23More is better than less.
24:24Okay, so the plan was to make 100 flatbreads.
24:27I seem to have doubled that.
24:28Lamb is in the oven.
24:29We've got to shred it still.
24:31Chillies are done.
24:32Onions are done.
24:33This is dough fest.
24:34It's all about the dough.
24:35So I need to make sure I perfect my flatbreads.
24:38These are looking beautiful.
24:39They're ready to start cooking.
24:40My wrap has to be fluffy, pliable enough to be able to wrap, but I need them to be able
24:46to hold the liquid of the sauces and the juices of that meat so it doesn't sog and tear.
24:50All right.
24:51Look at that.
24:52This is something that I'll know by sight as I'm cooking in the oven.
24:56Oh my God.
24:57Yes!
24:58Hello, friend.
24:59Come to me.
25:00Nice.
25:01Okay.
25:02Should be perfect.
25:03Cool.
25:04We toasted the flatbread and it tastes delicious.
25:06The charring is perfect.
25:07It's pillowing up.
25:08So, rolls nicely.
25:10How can you say?
25:11Years of experience.
25:13Finally finished rolling out all these doughnuts.
25:16They're all shaped and now it's time to fry.
25:18Just starting now.
25:19These Chinese doughnuts don't have yeast in them.
25:21Yeah.
25:22We'll lose a little bit of flavour, but Alana's shown time and time again in this competition
25:25that she's very good with flavours.
25:27I am working on some of the dessert toppings, our cream, our pistachio kataifi as well.
25:32What we'll gain is structure and the ability to cook them before we need them and that's
25:36going to make service so much easier.
25:38They're going to be like that.
25:39Oh my God.
25:40That looks amazing.
25:41Oh wow.
25:42How's it going?
25:43Yeah, they're blowing up.
25:44Everything's going perfect Alana.
25:45Look at that.
25:46And look at that.
25:47Perfect.
25:48Nice.
25:49Still popping everything.
25:50We're on a roll.
25:51The joy needs to be rolling out of your kitchens in one hour.
25:54Gotta move everybody.
25:55One hour left.
25:56Oh, epic.
26:00I want everyone to have gnocchi.
26:01Talk to me, Bo.
26:02They...
26:03How are you going?
26:04Yeah, I've got a sister, mate.
26:05Cranking them out.
26:06Yeah.
26:07Yeah, beautiful.
26:08Beautiful.
26:09So I'm working on the lemon curd.
26:10Donuts are proving very nicely.
26:13The boys are rolling their gnocchi.
26:14The ragu is bubbling away.
26:15So that's looking good.
26:16Don't get any bolognese in my curd, yeah?
26:17No, no.
26:18Look, we need to be smart about the way we run service.
26:20It's a lot of people.
26:21And the way to do that is to be prepped very well.
26:22Before service.
26:23We need to make sure that it's ready for the punters when they come in.
26:24How are we doing, boys?
26:25Pretty good, mate.
26:26We're good.
26:27We're at about between two minutes.
26:28We're at about two minutes.
26:29We're at about two minutes.
26:30We're at about two minutes.
26:31So I'm working on the lemon curd.
26:32So I'm working on the lemon curd.
26:33Donuts are proving very nicely.
26:34The boys are rolling their gnocchi.
26:35The ragu is bubbling away.
26:36So that's looking good.
26:37Don't get any bolognese in my curd, yeah?
26:38No, no.
26:39Look, we need to be smart about the way we run service.
26:40It's a lot of people.
26:41And the way to do that is to be prepped very well.
26:43Before service.
26:44We need to make sure that it's ready for the punters when they come in.
26:47How are we doing, boys?
26:48Pretty good, mate.
26:49We're good.
26:50We're at about between 50 and 60 packs.
26:52That's what we've rolled.
26:53Wow.
26:54Remarkable, right?
26:55Okay.
26:56It'd be a goddamn feat.
26:58Really?
26:59Yeah, man.
27:00Why'd you put a rookie through that kind of pressure?
27:02I know, right?
27:03Remarkable.
27:05Lemon curd is done.
27:06So I want to start frying my doughnuts and start filling them.
27:09The dough is looking fantastic.
27:11Light and fluffy.
27:13Whew.
27:14Okay.
27:15There's a poke test that I'll do.
27:16So you'll see I'll poke one of them.
27:18If it bounces back completely, it's not proof enough.
27:21If it falls flat, then it's overproofed.
27:26If we see...
27:28Bounces back a little bit.
27:30Perfect.
27:31Perfect.
27:32That's exactly what we want.
27:33Boys, we're going to start frying some of these.
27:35Awesome.
27:36That's great news.
27:37Yeah.
27:38We're looking pretty good right now.
27:40I think we can pull this off.
27:42You need to hurry!
27:4445 minutes to go!
27:46It's good.
27:47Very good.
27:49These noodles.
27:51So we'll cook them in batches, chill them and then just have them trade.
27:54Alright, alright.
27:55Declan!
27:56Sweet!
27:57Sweet!
27:58Sweet!
27:59King Declan!
28:00Talk to the booty because the hands off Judy and the face ain't listening.
28:01Go team!
28:02One, two, three.
28:03Top boys!
28:04We've got an army to feed so we're making sure we're not falling short on any of these elements.
28:18Lemon zest could be good.
28:19Yeah.
28:20Through the XO at the end.
28:21Yeah.
28:22Okay, done.
28:23Yeah, that'd be good.
28:24The pizza dough and the toppings look so great.
28:26I've got my shoes in the oven.
28:28A bit longer.
28:29Hundreds of shoes all need to be absolutely perfect.
28:33It's freaking me out a little bit.
28:36Oh!
28:37I'm just waiting.
28:38Sarah's here just working like a machine on that Heward Meats XO.
28:44Loz is working on that hazelnut praline.
28:47It's going to add richness to these shoe buns.
28:50You're actually like working like a machine.
28:52Let's do this.
28:53Yes, yes.
28:54And it's inspiring and motivating me.
28:57Nice.
28:58Alright.
28:59I just need to make sure I don't let the girls down.
29:01I'm jumping in here.
29:02You alright?
29:03Yeah.
29:04I gotta...
29:05It's time to pull the shoe buns out of the oven.
29:09Ah!
29:10Shit.
29:11And I can't bloody believe what I'm looking at.
29:15It's not bad.
29:17These look delicious.
29:19They're just light and airy and fluffy and golden and crispy.
29:23And these are some of the best bloody shoes I've ever made.
29:26Alright.
29:27Declan.
29:28Holy moly.
29:30Are you happy?
29:31I'm a little bit chuffed but I don't want to speak too soon.
29:34You should be happy with those.
29:35Okay.
29:36Declan, these are insane.
29:37Yeah.
29:38Good work.
29:39Good work, Declan.
29:40We're gonna fill them with that delicious creme pat, some hazelnut praline.
29:44Loz is working on that.
29:46So the praline's here.
29:47Yeah.
29:48This needs to be blitzed.
29:49Yeah.
29:50So it's just a mix of sugar, roasted hazelnuts.
29:52Yeah, set and forget.
29:53Add as many of those hazelnuts.
29:55I'm a little bit worried for her.
29:58She's taking on so much.
30:02This hasn't really worked.
30:04Oh, God.
30:05It's not good, is it?
30:08What's going on?
30:10Our hazelnut praline's just like turned into like a toffee.
30:13Yeah.
30:14This isn't looking good.
30:16It's far out.
30:17We cannot serve this like this.
30:21This could be, you know, what makes or breaks us from earning that immunity.
30:25My praline paste, I've stuffed it for the team.
30:29I'm pretty disappointed in myself, actually.
30:32Far out.
30:33It's bloody hot.
30:34I don't even know the science of it right now, but it's turned into a caramel set fudge.
30:38Yeah.
30:39I'm not feeling great about it because I felt like we're so on top of everything.
30:42Crunch time is now.
30:44Now.
30:47Let's go.
30:48Draw.
30:49Ten.
30:50Nine.
30:51Eight.
30:52Seven.
30:53Six.
30:54Five.
30:55Four.
30:56Three.
30:57Two.
30:58One.
30:59One.
31:00One.
31:01One.
31:02One.
31:03One.
31:04One.
31:05One.
31:06One.
31:07One.
31:08One.
31:09One.
31:10One.
31:11One.
31:12One.
31:13One.
31:14One.
31:15One.
31:16One.
31:17One.
31:18One.
31:19One.
31:20Two.
31:21Two.
31:22One.
31:23The lamb looks really nice and juicy.
31:25Yeah, the lamb looks incredible.
31:27Ben.
31:28Oh, look at that.
31:29Hurry, taste.
31:31Tell me if you want more salt or spices, because I can't taste.
31:35Pretty good time, but we'll start with it.
31:40Far out.
31:41I've got no idea what's happened to this praline.
31:44I don't know how to fix it.
31:46I don't think I have enough time to make another version,
31:49but I know that if I put this on the shoe buns,
31:52we will not win immunity.
31:54What have I made?
31:55Have I made something in you?
31:57That is so weird.
31:58I've never seen this.
31:59So it's just sugar and nuts?
32:01Yeah, and salt.
32:01And all this water has come out of it?
32:03Yeah, yeah.
32:03I'd say walk away and shut your ears.
32:06Okay.
32:07Yep.
32:07My wheels are coming off quick and fast.
32:11I am so stressed about this praline paste.
32:18Time's almost up, and I need this to work.
32:20Yeah.
32:21What happened?
32:21It'll just can't be enough.
32:23I just don't know how to fix this praline paste.
32:27I've tried to blitz some down and re-emulsify it.
32:30It's set again.
32:32This is my third attempt now to try and save this hazelnut praline.
32:36I've got olive oil into it.
32:37It's working.
32:47It's working.
32:48Just.
32:49Woo!
32:49Yeah.
32:50Nice.
32:50It works.
32:51Yeah, it's good stuff.
32:52The texture's just interesting.
32:54I don't know if it's, like, perfect.
32:55I'm just going to try and get it the best that I can.
32:59Yeah, you're doing an epic job.
33:01Good stuff.
33:03We're all doing an epic job.
33:06Oh, it's getting spicy out there.
33:08There is still a lot to do.
33:10The turquoise team, they had this, like, praline gate where they couldn't get it done.
33:14Yeah.
33:14I think it's finally happened.
33:16Thanks, Lossie.
33:17Yellow team is seriously worrying me with that noodle dish.
33:20Like, that dish has so much left to do before service.
33:24Back, back, back, back, back.
33:25Ah!
33:28We hope you're wrapping it up, team.
33:30You have 15 minutes to go!
33:33Sauce, sauce, sauce.
33:34Got to get on to the sauce.
33:36We're running out of time.
33:38You can make the sauce and then we need to finish.
33:40Yes.
33:41How are these buns going?
33:43Woo!
33:44Oh, my.
33:45Everyone's in a rush.
33:46There's chaos everywhere.
33:48That was so close!
33:50Schnaz.
33:51I'm good.
33:52Don't do that.
33:55Oh, they're so soft.
33:57As good as these brioche buns look...
33:59Two more, Jamie.
34:00They still need to cool, be cut, and then filled.
34:03We need to motor.
34:05We want to be ready as much as we can.
34:08Our target of getting everything done before service is not going to happen.
34:12Can't change it.
34:13Just got to go.
34:14Yes, Chef!
34:15We need to make sure what we've got is ready.
34:18Audra.
34:18Oh, can you believe it?
34:25Here they come.
34:27Hey, crew.
34:28Come on in.
34:29Oh, my God.
34:30The potters are rolling in, which means 10 minutes till summer!
34:36Let's go!
34:36Yeah!
34:38Ah!
34:43You guys are good?
34:44Hurry, Abby.
34:45Huh?
34:45We need to go.
34:46Oh, my God.
34:47I'm in a pickle, guys.
34:48You've got to pipe it.
34:50You've got to fill it.
34:51It's going to be a lot, yeah?
34:53Yeah.
34:53This is a panic mode.
34:56Literally.
34:59Is that almost ready, mate?
35:01I'm ready.
35:02Oh, my God.
35:03There is mountains of people coming into the MasterChef Garden.
35:08Hello.
35:09Welcome.
35:10It's a crazy sight to see.
35:12Service-wise, I'm doing all the dessert, and the other boys are doing the main.
35:20We've got bolognese.
35:22We've got lemon curd doughnuts.
35:24Can't be beaten.
35:26I feel really happy right now.
35:27Because of the sourdough doughnuts, it's just my little mark on this competition.
35:32Like sourdough, that's like the thing that defines me.
35:36Let's go, boys.
35:37Lemon curd and meringue, they're a classic combo.
35:40I'm really, really happy with how it's come together.
35:42Who's excited for some doughnuts?
35:44I'm out!
35:49It's dough time in ten!
35:52Nine!
35:53Eight!
35:54Seven!
35:56Six!
35:57Five!
35:58Four!
35:58Three!
35:59Two!
36:01One!
36:01Seven!
36:02Seven!
36:02Seven!
36:02Seven!
36:02Seven!
36:03Seven!
36:03Seven!
36:03Seven!
36:04Seven!
36:04Seven!
36:05Seven!
36:05Seven!
36:06Who's excited for some gnocchi?
36:06Who's excited for some gnocchi?
36:07Who's excited for some gnocchi?
36:08Some gnocchi!
36:09Yay!
36:10Yay!
36:11Yes!
36:12Yes!
36:13We've decided to cook gnocchi to order, which is a huge feat.
36:17For every gnocchi, there's doughnut, yeah?
36:18When people wait for food, they're not happy.
36:22Three doughnuts, three gnocchi.
36:23Yep.
36:24But you know what?
36:25If anyone can do this, it's Andre.
36:27This guy's a machine.
36:30This guy's a machine.
36:31Look at him.
36:32Coming?
36:33Ready?
36:34Andre's got like five pans of gnocchi going.
36:37He's flippin', man.
36:38He's like arms everywhere.
36:39He's...
36:40Honestly, I've just never seen anything like it.
36:42This is so amazing to watch first hand.
36:45Woo!
36:46There's gnocchi for days here.
36:49And two.
36:50Just for one.
36:51Thank you so much.
36:52No worries.
36:53It just looks so gorgeous and atmospheric.
37:01It really does feel like doughfest.
37:03I can't wait to eat, crew.
37:04I reckon we get the first dishes in.
37:06Let's go.
37:10So, we'll start with the savoury orange teams gnocchi porcini bolognese.
37:15I think it looks great.
37:16It does.
37:17Super generous porcini.
37:18Yeah.
37:19It looks so hearty.
37:20And that glistening like lick of oil around the outside.
37:23I'm in.
37:34Shout out to the self-proclaimed doughboys over there.
37:38Gnocchi for the masses in four hours.
37:42That's just stupidity.
37:44Yeah.
37:45And only Andre would probably put his hand up to go,
37:47yeah, let's do this.
37:48There's a fine line between madness and genius.
37:50Yeah.
37:52And he has come up with these beautiful, light, plump pillows of gnocchi.
37:57It catches all of that beautiful ragu.
38:00And that's what you want.
38:02I really love the fatty richness of the ragu.
38:06It just made me want to be like around a fire eating this bowl of food.
38:10I could not believe that they not only made gnocchi,
38:13but they also bothered to push them onto the paddle
38:16and get those lovely ridges was just going the extra mile.
38:19They have been worth it because they obviously catch more of that sauce.
38:23So, he looked extremely attractive.
38:26In fact, he looked like he looked like his perfection.
38:31Sweet dough from the orange team.
38:34We have a sourdough doughnut with lemon curd and meringue.
38:41It feels amazing.
38:43I already know it looks epic.
38:45Yeah, it looks adorable.
38:46I'm going to hand it to Theo.
39:01That sourdough doughnut is like 10, 10, 10, 10, 10, 10.
39:07Definitely take this any day of the week because of the flavour.
39:12I did enjoy the doughnut.
39:14Got to give that.
39:16I think the lemon curd tastes superb.
39:18And also the richness on the sugar is just perfect.
39:22I thought that the dough was really quite perfect.
39:25I love that caramelisation on the outside,
39:29which is still super tender.
39:31He's done such a great job and the flavour is delicious.
39:35And do you know what?
39:36For me, that filling was perfect.
39:39I'm not sure whether the meringue was necessary.
39:42I did warn him that it might take it into the sweet zone,
39:45and I think it does.
39:46But as it stands, I still really, really enjoyed it.
39:49I think he's done a brilliant job.
39:55There we go.
39:56I'm really proud of the Pink Team.
39:58Let's put a little bit more lamb in there.
40:00I'm really happy with the flatbreads, the slow-cooked lamb,
40:02pickled chillies, the sumac onions.
40:05Could you want any more, honestly?
40:07The main concern would probably be
40:09the doughnut is a bit out there.
40:11But it's a way we've tried to stand out
40:13and be different today.
40:14Hopefully that doesn't count against us.
40:16Thanks. Enjoy, guys.
40:17Have a good one.
40:20So this is Pink Team's menu.
40:22And their savoury is slow-cooked lamb pitta.
40:25I am fixated on this bread
40:30because I'm looking around.
40:31Everyone's got nice, like, charred edges.
40:33Yeah.
40:34I'm loving that.
40:35I've got some lovely char at home.
40:36I'm loving that.
40:37Yeah, mine's got beautiful char too.
40:38I'm going in.
40:45Remarkable.
40:46I've really, really enjoyed it, Ashley.
40:51And I've got to really, really congratulate Samira
40:54because this bread is just perfect.
40:57It's proof enough.
40:59It's nice and soft.
41:00It does what it's supposed to do.
41:02It's wrapping well.
41:03Yeah, it's really plod.
41:04And I love the lamb.
41:05It's tender.
41:06It's well cooked.
41:07It's delicious.
41:08Mmm.
41:09All right, let's move on to Pink Team's Chinese doughnut.
41:11What do you think of the looks of this one?
41:15It's hefty.
41:16I'm a bit scared about how to add this.
41:20The thing I love the most about this was probably the chocolate creme pat.
41:32In terms of the vessel itself, I think what I feared has happened.
41:38The fact that they used a baking powder, it's just compromised on the texture.
41:42It doesn't have that glutinous chew that you look for in dough.
41:46So it's sort of a bit shorter and cakey.
41:49I'm not satisfied with the doughnut.
41:51I think it's too tough.
41:53It hasn't raised enough.
41:56And we end up with a lump of something which is not really what I expect.
42:00Unfortunately, on dough fest day, it's the dough that fell a bit short.
42:05Yeah.
42:06Yellow team.
42:08Wondering how they're going for service.
42:10Yeah.
42:11Because when I saw them just before, they weren't set at all.
42:15I'm sorry, guys.
42:17I'm so sorry.
42:18It's taking forever.
42:20I am so sorry.
42:22It's coming out.
42:24It's really a lot of pressure when everybody's staring at you.
42:27So just saying, forgive us.
42:30How many do we have total?
42:32This is the first one.
42:33I'm so sorry, by the way.
42:38Which fan favourite will lift the MasterChef trophy?
42:42Watch every mouth-watering episode on Ten Play.
42:59This will get messy.
43:00So definitely get napkins.
43:04Can't believe we pulled off those bloody noodles.
43:06We're working really hard to serve those delicious Southeast Asian flavors.
43:10Our noodles are fresh and vibrant.
43:13Delicious prawn and a lot of crunch.
43:15Brioche buns that are perfectly smooth and filled with this delicious cream and curd.
43:20This is the bite I love, you know?
43:22But we were rushing.
43:24Obviously, when you rush, you make mistakes.
43:26Get a few noodles out.
43:28Enjoy, ladies.
43:34Thank you so much for waiting.
43:40Alright, this is the yellow team's menu.
43:43And their savoury is pan-seared prawns with cold noodles.
43:46I think it looks good.
43:49Like plenty of crunchy, like, textual elements on top.
43:53Well, I don't want a noodle.
43:55A lot of noodles.
44:04I thought this was a great idea to stand out from the pack.
44:07There is so much work in this plate of food.
44:10I just don't know if it was worth it.
44:13Yeah.
44:14Audra was literally on noodle prep for the whole cook.
44:18It just misses the mark a little bit.
44:20The first thing that hit my palate is how oddly unbalanced the sauce is.
44:25I thought they were going to hit this dressing so hard
44:28and I thought we would get all these, like, bright, vibrant, punchy flavors.
44:34But all I'm tasting is just kind of this weird bitterness.
44:37For me, the first things that came up to me
44:39is the excess of noodles in my dish.
44:41They did not have time to absorb the dressing or any liquid.
44:46And sadly, this is not only just overcooked,
44:50but it's a nightmare to eat.
44:52Absolutely.
44:53Alright, now we're up to yellow team's sweet
44:55with their lemon-lime cream bun.
44:58This is really hard to eat, eh?
45:10It's gone.
45:11It's Spanish.
45:12Oh, yeah, a bit down there.
45:17Yeah, really hard to eat,
45:18but I think Schnezz has done a really good job on the brioche.
45:21It had that bready, listy flavor
45:24that I think real handmade brioche has.
45:28We get so used to these overly sweet buns
45:31that just melt in your hands with burgers and all of that.
45:34It's more similar to the kind of brioche that I've had in Sicily
45:37with the little topknot that they eat for breakfast there.
45:41The lime curd, the lemongrass, is also really beautiful.
45:44I love the way they included those little bits of lime flesh in there,
45:47so you've really got those pops of sourness
45:49and that juicy fruit kind of thing going on, which is lovely.
45:52In France, we have something very similar called a tropezier.
45:55I used to make them when I was a tiny,
45:58which consists of a brioche d'eau flutter
46:02with a crème madame inside with some curche.
46:04Mmm.
46:05Instead, what they did, the same, using lime and lemongrass.
46:08It's perfect.
46:12I'm just going to be doing this all night long.
46:15It's all right. Love that.
46:17Yes!
46:20There's a big line of people there, hungry diners,
46:24waiting to try our food.
46:26I'm so proud of how the girls are working.
46:29Are you all right down there, Loz?
46:30Killing it. Happy.
46:31OK.
46:32Happy days!
46:34Woo!
46:35We worked cohesively as a team
46:37and we've got some bloody delicious flavours going on there.
46:40Keep going, girls. You got this.
46:42No, you got this, Deckers.
46:44Fried pizza topped with stracciatella with sugo and exo.
46:48So naughty and delicious.
46:49I know.
46:50And sweet dish shoe bun filled with an teller creme pack
46:54and a hazelnut praline.
46:56All right. God.
46:58I just hope this praline has turned out nicely for the judges.
47:01All right.
47:02Thank you so much.
47:05OK. Turquoise team's savoury is a pizza fritter with salumi exo and stracciatella.
47:11My mouth is brewing.
47:12Yeah, it is.
47:13It's very appetizing.
47:14How happy are we?
47:15Mmm.
47:16Wow.
47:17Wow.
47:18Wow.
47:19That is so good.
47:20So good.
47:21We'll start with the dough.
47:22Beautiful.
47:23Beautiful.
47:24Beautiful.
47:25Aeration on that proof.
47:26It's got a little bit of chew.
47:27and great flavour as well.
47:28And it's very good.
47:29It's very appetizing.
47:30Yeah.
47:31How happy are we?
47:32Mmm.
47:33Wow.
47:34Wow.
47:37Wow.
47:38That is so good.
47:44So good.
47:45We'll start with the dough.
47:49Beautiful.
47:50Beautiful aeration on that proof.
47:52It's got a little bit of chew and great flavour as well.
47:56And it's beautifully crisp on the outside.
47:59And it is just the perfect vehicle for all of the money that is going on top.
48:06This multitude of topping on the top, it is soft.
48:10That tomato sauce also very corresponds well with everything.
48:13And you know what?
48:14I will have the whole lot non-stop.
48:16Yeah.
48:17I think I'm going to go back for more.
48:19Bless you.
48:21Thank you so much.
48:26Turco's team's sweet is Nutella shu or Krakena.
48:30Okay.
48:31I'm very intrigued about this.
48:33Very, very intrigued.
48:35Because that hazelnut praline, at one stage it was literally a brick of toffee.
48:49It's all about generosity today, isn't it?
49:01Are you going in?
49:02Hang on to bed.
49:03Oh.
49:04Oh.
49:05Oh.
49:06Whoa.
49:07Whoa.
49:08Whoa.
49:09I always worry a little bit when people do conventional pairings, like strawberries and Nutella.
49:23But...
49:24Uh-oh!
49:25I accidentally finished all of mine.
49:27Um, so young.
49:28So young.
49:29Peeling back the lid and eating it, I felt like a little kid.
49:34It's just so joyful.
49:37And I am so glad that Laura saved that praline, which was more like a toffee, because that was
49:43my favourite part.
49:44Yeah.
49:45For doughfest, again, I wouldn't change a thing.
49:50The shoe, which was Declan's little baby, he really wanted them to be identical.
49:56And then the feeling is naughty.
49:59Very, very naughty.
50:01I've got to give it to Declan.
50:03Like, he didn't just do amazing shoe buns.
50:05He led that team.
50:06He led that team.
50:07I think they made a great team, the three of them.
50:08No, sorry.
50:09Take it.
50:10Woohoo!
50:11That's it!
50:12Yay!
50:13That's the last one, guys.
50:14We're done!
50:15Yay!
50:16We're done!
50:17Sold out!
50:18Sold out!
50:19Yes!
50:20Oh my God!
50:21Boys, well done!
50:22Well done!
50:23Good job!
50:24I'll be cooking yucky too.
50:25Good night.
50:26Yucky boy!
50:27We always knew that you guys would have what it takes to dish out the dough to the masses.
50:41And boy, did you prove us right!
50:44Oh!
50:45The garden, it was absolutely buzzing.
50:48And the food?
50:49Don't even get me started.
50:51The good food isn't the only reason to celebrate.
50:56Altogether, you guys raised...
51:00$4,000 for charity!
51:01Woo!
51:02Woo!
51:03Now, with so many delicious dishes, you made it really hard for us to narrow down.
51:20Turquoise team, your pizza fritter was so freaking good.
51:25The dough was spot on.
51:27The toppings, holy moly.
51:30Yellow team, the flavour in that dessert was lovely.
51:35Serge, that brioche was brilliant.
51:38Pink team, those wraps were proven perfectly.
51:42The sauce superb and the lamb beautifully cooked.
51:47Orange team, your gnocchi was an absolute ripper.
51:51Plump, light.
51:52Andre, such an impressive and insane feat.
51:55We all served at least one dish we would be happy to receive at any festival.
52:04But there was one team that gave us two.
52:08And that team was the...
52:14Turquoise team!
52:29Congratulations, Turquoise team.
52:30Oh, thank you.
52:32Immunity is all yours.
52:34Yay!
52:37Good stuff, guys.
52:38Declan, that shoe was a chonker.
52:41That we loved every mouthful.
52:45I'm so happy.
52:48Well, Declan, Laura, Sarah, come Sunday, you'll all be safe and sound up on the gantry.
52:54So good.
52:55Amazing.
52:57Good night.
52:58Well done, everyone.
53:00Such a brilliant ball.
53:01Well done.
53:02Well done.
53:03Well done.
53:04Well done.
53:05We'll see you next year at Turquoise.
53:08Sunday night on MasterChef Australia.
53:11It's John DeCoe.
53:13A two-round elimination.
53:16Oh.
53:17Puts their taste buds to the test.
53:19There are more than 40 ingredients.
53:22There are more than 40 ingredients.
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