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Masterchef Australia S17E27 full episode
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Masterchef Australia S17E27 full episode
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TVTranscript
00:00.
00:14Oh my God.
00:16Oh my God.
00:18Oh my God this is so cool.
00:20Look at this.
00:22Look at this.
00:23Wow.
00:25Oh wow.
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
00:39was in season six with Laura and we smashed it.
00:42Party time.
00:43So let's hope we can do that again.
00:45What do you reckon, guys?
00:47Yeah, good.
00:48This is so cool.
00:49All right.
00:50Yeah?
00:51The MasterChef garden is set to the nines.
00:53It looks absolutely spectacular.
00:55This is so good.
00:57Thank you so much.
00:58Callum and Depinder are cooking today.
01:00They scored immunity.
01:01They're sitting pretty.
01:03But all of us remaining 12 are fighting for a spot on the gantry
01:07so we can avoid Sunday's elimination.
01:11How good does this look?
01:13It's amazing.
01:14Yeah, it's great.
01:15Fun.
01:16I stayed up all night to pull this together for you.
01:18Hope you like it.
01:20Nothing works.
01:25But it looks great.
01:26It looks great.
01:27We have gone all out for this service challenge.
01:31Because right here in the MasterChef garden is our very first DoughFest!
01:37DoughFest!
01:38DoughFest!
01:39Thio, mate, we know your dough game is strong.
01:40I reckon everyone is wanting to be on your team for sure.
01:49I'm pretty bloody excited by looking at all these things.
01:52There's DoughProvers over there.
01:54There's a pizza oven going on.
01:56Oh my God DoughFest, how good!
01:58I'm pretty bloody excited.
01:59everybody excited. I love dough, I love everything about it. Bread has been from the start of
02:04time and it's what's sustained everyone for so many years and I just love it.
02:09Schnees, you must be stoked. You love a good bread.
02:12Oh, I needed this challenge.
02:21Unreal.
02:22I'm so excited.
02:24In a matter of hours this place is going to be flooded with hundreds of carb-craving punters.
02:32And 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.
02:42Every dish you sell is money raised for charity.
02:50Here'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 elimination.
03:09One team.
03:11This is such a great service challenge because there is so much you can do with dough.
03:18Just about every country in the world that has a night market, you'll find some delicious
03:22doughy creation there.
03:23I 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
03:32pulls you in.
03:33So I'm excited for you guys to take us around the world.
03:35Yeah.
03:38Righto gang, hunters are going to be swarming this garden in just four hours.
03:44Whoa.
03:45Okay.
03:46Each team, you need to be prepared to feed hundreds of people.
03:50Wow.
03:51Let that sink in.
03:53Yep.
03:54It is a lot of food and you're going to need a lot of ingredients en masse.
04:00Yep.
04:01So, 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.
04:30Okay.
04:31So our four teams are pink, yellow, orange and turquoise.
04:35Remember, the more plates you sell, the more money you raise.
04:40Love.
04:41Love.
04:42Are 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.
04:53We are.
04:54Deck as angels.
04:55Deck as angels.
04:56Yeah, yeah, yeah.
04:57This is your challenge to time.
04:58All right.
04:59Let's get sorted.
05:00We 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.
05:10All right.
05:11Go team Theo.
05:12Theo, you're the boss mate today.
05:13I guess I'm the dough boy.
05:14Yeah.
05:15I think I'm going to put my hand out today to be a 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.
05:28I'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.
05:35I'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.
05:45We've got a beautiful food.
05:46Villain pork.
05:47Porcini.
05:48White wine.
05:49Tomato paste.
05:50We've got time to actually cook something out really well here.
05:54Create flavours.
05:55Let it sink 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 doughnuts.
06:13All right.
06:14Cool.
06:15This is a cool menu.
06:16I like that.
06:17The boys are going to get saddled on that bolognese.
06:19I can then work on the sourdough doughnuts.
06:21It's perfect.
06:22So you guys are good to go and start with the pepper on for main.
06:26I've got to go get some key ingredients.
06:28Good luck.
06:29Good luck mate.
06:30Enjoy.
06:31All right.
06:32I see pizza ovens.
06:33What 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 sad.
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 little burger buns?
06:51Little burger buns.
06:52With all my experience within kitchens, we've decided that I'm going to be the captain.
06:57I 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
07:10a chance to win this immunity.
07:12I think that everyone here is going to be doing something Euro-inspired.
07:15I think we do Asian.
07:16We don't want to do something that's predictable as well.
07:19Okay, okay.
07:20What are you guys thinking?
07:21It's been a hot day.
07:22I reckon cold noodles.
07:23Cold noodles.
07:24I love it.
07:25Cold noodles.
07:26Okay, that can work.
07:27Cold egg noodles.
07:28Egg noodles.
07:29A little bit of lye water, make it nice and bouncy.
07:31Nice and bouncy.
07:32I can do the eggs.
07:33Yeah.
07:34Southeast Asian flavors.
07:35Yeah.
07:36Something fresh.
07:37Yep.
07:38Us utilizing Southeast Asian flavors is probably going to set us apart from the other teams.
07:41Okay.
07:42We've decided to do a chilled prawn noodle dish.
07:44Super thin noodles.
07:45Okay.
07:46Done.
07:47And then on the sweet side, we're going to use some of those Southeast Asian flavors from
07:49the main course and infuse them into a beautiful sweet brioche dough that Snez loves so much.
07:55Light brioche.
07:56Make sure it's light, yeah?
07:57Super light brioche bun.
07:58Which is on.
07:59Light brioche bun.
08:00I know.
08:01I'm holding you to that.
08:02Stuffed with cream.
08:03Yeah, cream is going to be infused with the lemongrass.
08:04Okay.
08:05Yeah.
08:06Okay, perfect.
08:07Perfect.
08:08I'm confident we can get it done.
08:09Audra is going to concentrate on a noodle dough and Snez is going to concentrate it on
08:13brioche.
08:14Let's get the dough elements completed first, then we come back and we do the flavorings
08:18and the sauces and balance all of that done.
08:21Yep.
08:22Somebody start on the noodles.
08:23I can do a noodle.
08:24Perfect.
08:25All right.
08:26Done.
08:27All right, let's go.
08:28Get that trolley.
08:29Please.
08:30Please.
08:41Oi, I need some of these.
08:43Hey, we have to share them.
08:44I'll cut the green ones.
08:45Our savory dish that we're making today is a pizza fritter.
08:49Essentially, it's a fried pizza.
08:51We'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 chews with a cracklin filled with Nutella crampat, some hazelnut praline and macerated frangelico strawberries.
09:07It's just going to be an absolute flavor mom.
09:09Beautiful.
09:10All right.
09:11While I'm gone, the boys are going to set up equipment, get everything ready, get started on that gnocchi.
09:18Hot, hot, hot, hot.
09:19This is hot.
09:20Sorry.
09:21You're all right.
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 the dessert.
09:29So, I need to think about a delicious feeling to go inside the sourdough donuts.
09:33G'day mate, how you going?
09:34Hey, how are ya?
09:35Good, thanks.
09:36I'm making sourdough donuts today and I need something to elevate the taste.
09:40Well, sounds delicious.
09:41I absolutely recommend the lemons.
09:42They're 100% Australian grown throughout the whole year and add that nice aroma and zestiness to 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 donut for dessert.
09:53Cheers, man.
09:54Have a good day.
09:55Thanks.
09:56See ya.
10:05Hey!
10:06Hey, guys.
10:07Good.
10:08Hey.
10:09How are we going?
10:10We had everything we needed.
10:11Yeah, you got everything you needed.
10:12Excellent.
10:13Ben, I'd rather have more lamb than less.
10:15Sounds good.
10:16Yeah, I love it.
10:17I'm going to be team captain today.
10:18The pink team with Alana and Samira.
10:20Our sandwich is going to be a slow-cooked lamb wrap, basically, which Samira's working on
10:24right now.
10:25That's going to go in the oven cooked for a few hours.
10:27Some beautiful flatbreads with that.
10:29And then for the dessert, we're going to do a long Chinese fried donut with some chocolatey
10:33creme pats and pistachio and tahini.
10:36These Chinese donuts are going to look amazing.
10:38I 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 pundits 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.
10:51I'm going to raise a lot of money.
10:52Absolutely.
10:53We're going to raise a ton of money and we're going to get immunity.
10:54What's better than that?
10:55So hot.
10:56That's unit.
10:57Yeah.
10:58The recipe for this Chinese donut is a little unique.
11:01It'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 donuts
11:09because she's very good with flavours.
11:12Eating this type of donut should be an experience in itself.
11:15When it's fried, it kind of pops up like a butterfly.
11:18Beautiful crisp outside and a fluffy, fluffy inside.
11:21And I think it's going to be really delicious.
11:24Good.
11:25That's 125.
11:28That's 11.
11:30That's 612.
11:31That's 60.
11:32Oh my God.
11:33This is so wild.
11:34This is going to be chaos.
11:35I can feel it.
11:37125.
11:39In this competition, everyone knows I'm a little bit rough around the edges.
11:44Alright.
11:45When you're captain, you really got to step up to the mark.
11:48Perfect.
11:49I don't want to let the girls down.
11:51I'm feeling the pressure.
11:52Yeah.
11:53There's a lot riding on today's challenge.
11:56I think, you know, I'm working with two very skilled ladies here in the kitchen, both restaurant
12:01owners.
12:02It's going to be my plating station for my pizzas, Deckers.
12:04Okay.
12:05The hot plate.
12:06Yeah.
12:07Great idea.
12:08Great idea.
12:09Deckers.
12:10Oh God.
12:11You heard on the street, is it your team captain?
12:13Yeah mate, huh?
12:14I'm captain.
12:15Tell us what you're making.
12:16So, 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.
12:22Sugo, 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.
12:33And then moving on to the sweet side, we're going to do a shoe dough.
12:37So like a nice, generous shoe bun stuffed full of like a Nutella creme pat.
12:42How many are you going to make?
12:43Um, hundreds.
12:44Because I'm thinking like, I just, off your cook the other day.
12:47Are you on the shoe?
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 shoe to get perfect.
12:56Yeah.
12:57And I think that's what it's going to take today.
12:58Yeah.
12:59Is this the most shoe you've ever made?
13:01This is, this is by far the most shoe I've ever made.
13:04Um, but it's, yeah, it's going to be a big risk, big reward with these shoe buns.
13:09But 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.
13:16It's not just the pressure of four judges.
13:18It's the pressure of hundreds of diners.
13:20You look worried.
13:21Good luck.
13:22I'm worried.
13:23Yeah.
13:24Yeah.
13:32Think you can be the next MasterChef?
13:34Only one way to find out.
13:35Applications are open now.
13:36Head to the link below and apply.
13:38We'll see you in the kitchen.
13:45One hour down, three hours to go!
13:47Let's do it!
13:48Let's do it!
13:53I'm so happy with this.
13:56Yes, that's what we like to hear.
13:58Alright guys, my dough's done.
14:01Should 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.
14:08Alright.
14:13I should've got my heels in here today.
14:15Oh my god, I need a stool!
14:19Just crazy.
14:23Our menu is all about Southeast Asian flavours.
14:26Our main course, cold noodles.
14:27Alright.
14:29Dessert course, sweet brioche.
14:31We've got Snez who started on her sweet brioche.
14:34She is the bread queen.
14:36So we're going to let her shine.
14:38Oh my god!
14:39Woo!
14:40This is mad!
14:42Every single brioche bun needs to be perfect and consistent.
14:46They need to look like they're coming out of a deli in the middle, literally.
14:49How's your dough going?
14:51Snez?
14:52That's one in.
14:53How long are they going to take to cook?
14:54Prove.
14:55First need.
14:56And then maybe an hour and a half.
14:58Okay.
14:59Audra's working on the noodles.
15:00She's got a lot to do.
15:01Oh my god, my dough keeps getting softer.
15:03It'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.
15:12I can probably nail the dough out in a couple of hours.
15:15Then 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.
15:29Looking good, Jamie.
15:30The lamination is coming through really nicely, but it's taking a few goals to get it perfect.
15:35It's all about finesse, yeah?
15:36Yeah.
15:37It just needs to be laminated so much.
15:39Yeah.
15:40It's all good.
15:42God, this is taking forever.
15:44How you guys tracking?
15:45Yep, yep, yep.
15:46We're good.
15:47Buds are all cooked.
15:48We're on the gnocchi train now.
15:49Great.
15:50Do it, do it.
15:51All right, orange team, who's captain?
15:52Hello.
15:53Dough boy.
15:54Dough boy is captain.
15:55Dough boy.
15:56Okay.
15:57Savory or sweet?
15:58So, savoury is gnocchi bolognese.
15:59What are we talking portion size?
16:00So, we're going to have like around 80 grams per portion.
16:01Right.
16:02That's quite a bit.
16:03So, you're going to need about probably over five kilos of potato gnocchi a la minute for
16:05the mass.
16:0615 kilos.
16:0715 kilos.
16:0815 kilos.
16:0915 kilos.
16:1015 kilos.
16:11Just hold me the man down there.
16:12Gnocchi machines.
16:1315 kilos.
16:14Light, fluffy, delicious.
16:15Wow.
16:16I'm scared for you.
16:17What's sweet?
16:18So, sweet is sourdough doughnuts with lemon curd and meringue.
16:22For me, I'm thinking, what's sweet?
16:23Oh, sweet is sourdough doughnuts with lemon curd and meringue.
16:27For me, I'm thinking a lot of the best.
16:29Yeah.
16:30What's sweet is sourdough doughnuts with lemon curd and meringue.
16:35For me, I'm thinking it's a bit sweet on sweet for me.
16:39I want it to be tart and also the sourdough is going to have a sourness to it.
16:43So I think that's going to be really important in this dough.
16:46Yeah. I'm still not convinced about the balance. Sweet on sweet for me.
16:49Okay. So Poe's concerned that it's going to be too sweet.
16:52It's going to be sweet on sweet. But you know what? I don't believe that.
16:55That sourdough is going to cut through that lemon curd and the Italian meringue.
17:00Lovely. I'm sticking with my guns. I need to trust myself.
17:03I'll be in my happy place.
17:04Yes. No, boy. Thank you.
17:07Go for it. Go for it. Go for it.
17:09You have the priority. Just tell me to get out of your way and I'll get out of your way.
17:12That's 48. That's 60.
17:16Oh, my God. That's delicious.
17:19Hotty. That's delicious, Sarah.
17:21Chaos. Let's be real. Markets are chaos.
17:24It's all about quick, fast food. Sorry.
17:27So it's all in the prep. You know, we want to get so much done that basically our service time is just assembling both of our dishes.
17:33We're going to rise to the occasion.
17:35I think Hot Toddy should bring out a range of Italian sauces because that Salumi XO is absolutely elite.
17:44It's going to slap you in the face. It's going to be so good on top of this fried pizza.
17:49Good. It'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.
18:00Very crowd-pleasing.
18:01So hopefully, you know, the punters love it tonight.
18:03Oh my God, look at this dough.
18:05All right, I'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.
18:20So I'm just going to make sure that I can make these buns as symmetrical and as perfect as I can.
18:27They look great.
18:28These 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 what we're here to chase today.
18:51Hey, hey, hey.
18:52How's the doughnuts?
18:53Yeah, they're good, man.
18:54Yeah?
18:55You roll it out.
18:56And then you water and then press.
18:59Yeah.
19:00So cool, Ben.
19:05What are you making?
19:06Pizza fritta.
19:07Pizza fritta.
19:08What are you making?
19:09The doughboys present gnocchi porcini bolognese and sourdough lemon meringue doughnuts.
19:14Gorge, yeah.
19:15My doughnut dough is out of the proofer and it's time to roll them out.
19:20This bow feels fantastic.
19:21The guys are working really hard on the main.
19:24All right.
19:25I would say that is nice.
19:27There's a masterclass going on out there in dough for the gnocchi.
19:30You've got a nice silky action.
19:32It'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.
19:40Sausages.
19:41And then just get the right sizes, right?
19:43Like that.
19:44Okay.
19:45All right.
19:46Yep.
19:47And then do this.
19:48Ready?
19:49Mm-hmm.
19:50Roll it on the cut side.
19:51Okay.
19:52Yep.
19:53Bo now has the certificate of gnocchi making.
19:54Yep.
19:55Yep.
19:56Beautiful.
19:57And now he has to replicate that a million more times in the next hour.
20:01Oh my God.
20:02Are you doing that to all of them?
20:04Yep.
20:05We're going to bring them.
20:06Thousands.
20:07Okay.
20:08I don't know why you're doing the lines.
20:10I think just chop.
20:11Because...
20:12No, no, no.
20:13We'll do it.
20:14That 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.
20:26I'll polish you.
20:27Okay.
20:28All right.
20:29Okay.
20:30It is traditionally how it's done.
20:31It holds the sauce.
20:32It shows attention to detail and it's ridiculous that we're even going to attempt it.
20:37We're making love to our gnocchi.
20:42How's the gnocchi?
20:43There's a 50 down and another million to go.
20:50Okay, guys.
20:51You're halfway there.
20:52Two hours to go.
20:54You can do it.
20:55You can do it.
20:56Three limes in there.
21:05All right.
21:06Good.
21:07Good, good, good, good, good.
21:11I think I'm going to make them a tiny bit smaller, Jamie.
21:13Yeah.
21:14I'm watching you and you look like you're in the zone.
21:17I love it.
21:18But you need to get moving.
21:20I know.
21:21Cause time is just going to absolutely run away from you.
21:22Thank you ladies.
21:23Cause you need to bake those, cool them, fill them.
21:25Yes.
21:26Oh my goodness.
21:27Way on roll, yes?
21:28Yeah.
21:29You get the better job.
21:32We're going three across, yep.
21:34Yep, three.
21:35My biggest worry at the moment is time.
21:38The idea for service is to have all of the brioche buns already done perfect
21:42so that we can really focus on our main course
21:45and make sure it's really fresh and vibrant.
21:48It's good to have him around to learn all these professional ways of doing things.
21:51Because I do it at home and I have a whole day to do it, so...
21:53Ha-ha, we do not have a whole day.
21:54It's a bit different and you don't have a whole day.
21:55Things are starting to blow out time-wise.
21:58How are you going over there?
21:59Yeah, yeah, good. I'm proud I'll finish the last batch.
22:02Orja's still working on noodles.
22:04We need some motor team.
22:06It's taking much longer than expected.
22:08How many noodles you got done?
22:10Uh, I've done the... I've done two and a half batches.
22:14Right.
22:15Sorry, man, this took a lot longer than I thought.
22:18I'm looking at the time.
22:19We need to work faster.
22:21How are you going, Orja?
22:23Oh, my God, slowly.
22:24There's still so much to do.
22:27Orja's still making noodles.
22:29Snez hasn't cooked any dough yet.
22:30It's just taking forever, this dough.
22:32This time's evaporating.
22:34Things don't happen quickly.
22:35Our target of getting everything done before service is not going to happen.
22:39How are you going, Orja?
22:49Oh, my God, slowly.
22:50Oh, I love this lovely stunt on my dough's dough fest.
23:01Oh, my God.
23:02The challenge today is to make sweet and savoury dish.
23:05Both of them need to have a component of dough.
23:08The winning team will be safe from elimination.
23:10Do 100.
23:12100?
23:12100.
23:13Everyone is pushing on their end, like, you know, doing as much as we can.
23:18But I'm definitely stressed because it's all going to come down to those buns.
23:21I need to start baking.
23:23Oh, please bake, guys.
23:26I'm taking a bit longer than I thought it would be.
23:28Orja?
23:33Yo.
23:34You good?
23:35Yeah.
23:36Fire out, man.
23:38She's still going.
23:39I was hoping to at least have everything laminated by now.
23:44Yeah.
23:45Yeah, I'm behind.
23:46This is where we make everything work, yeah?
23:48Yep.
23:49We need to really push to make sure we get this done on time.
23:52Orja?
23:54How are we going?
23:56I just need an update.
23:57How long?
23:58Give me 10 minutes.
24:00Oh, yeah, yeah, yeah.
24:00If things don't happen quickly...
24:02Oh, my God.
24:03...we might not have anything ready when people start to walk in.
24:07I'll do 10 minutes to check.
24:10Oh, that looks beautiful, Samir.
24:12Oh, look at that.
24:13Oh, my gosh.
24:13Oh, yeah.
24:14Amazing.
24:14That is dough.
24:15That is dough.
24:17My rule is whatever you think is enough, just add more on top.
24:21Yeah, yeah, yeah.
24:21Yeah, I agree, especially on these challenges.
24:23Yeah.
24:23More is better than less.
24:25Okay, so the plan was to make 100 flatbreads.
24:27I seem to have double that.
24:29Lamb is in the oven.
24:30We've got to shred it still.
24:32Chilis are done.
24:32Onions are done.
24:33This is dough fest.
24:34It's all about the dough, so I need to make sure I perfect my flatbreads.
24:39These are looking beautiful.
24:40They're ready to start cooking.
24:41And my 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.
24:51All right.
24:52Look at that.
24:53This is something that I'll know by sight as I'm cooking in the oven.
24:56Oh, my God.
24:57Yes!
24:58Hello, friend.
25:00Come to me.
25:02Nice.
25:02Okay.
25:03It should be perfect.
25:04Cool.
25:05We tested the flatbread and it tastes delicious.
25:07The charring is perfect.
25:08It's pillowing up.
25:09So, rolls nicely.
25:12How can you say?
25:13Years of experience.
25:15Finally finished rolling out all these doughnuts.
25:17They're all shaped and now it's time to fry.
25:19Just starting now, these Chinese doughnuts don't have yeast in them.
25:22Yeah.
25:23We'll lose a little bit of flavour, but Alana's shown time and time again in this competition
25:26that she's very good with flavours.
25:27I am working on some of the dessert toppings, our cream, our pistachio kataifi as well.
25:33What we'll gain is structure and the ability to cook them before we need them,
25:36and that's going to make service so much easier.
25:38They're going to be like that.
25:39Oh, my God.
25:40Yeah, yeah, yeah.
25:40That looks amazing.
25:41Yeah, so these ones weren't straight.
25:42Oh, wow.
25:44How's it going?
25:45Yeah, they're blowing up.
25:47Everything's going perfect, Alana.
25:48Yeah, and get that real good.
25:48Look at that.
25:49And look at that.
25:50Perfect.
25:50Nice.
25:51It's all puffing.
25:51We're on roll.
25:54The joy needs to be rolling out of your kitchens in one hour.
25:58Got to move, everybody.
25:59One hour left.
26:04Oh, epic.
26:10I want everyone to have gnocchi.
26:13Talk to me, Bo.
26:14How are you going?
26:15Yeah, I've got a sister, mate.
26:16I'm cranking them out.
26:17Yeah.
26:18Yeah, beautiful, beautiful.
26:21So I'm working on the lemon curd.
26:23Donuts are proving very nicely.
26:26The boys are rolling their gnocchi.
26:28The ragu is bubbling away.
26:30So that's looking good.
26:32Don't get any bolognades in my curd, yeah?
26:34No, no.
26:35That would be very nice.
26:37Look, 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 before service.
26:45We need to make sure that it's ready for the punters when they come in.
26:48How are we doing, boys?
26:49Pretty good, Matt.
26:50We're good.
26:50We're at about between 50 and 60 packs.
26:53That's what we've rolled.
26:53Wow.
26:54Remarkable, right?
26:54Okay.
26:55It'd be a goddamn feat.
26:59Really?
26:59Yeah, man.
27:00Why'd you put a rookie through that kind of pressure?
27:02I know, right?
27:04Remarkable.
27:04Lemon curd is done.
27:07So I want to start frying my doughnuts and start filling them.
27:10The dough is looking fantastic.
27:12Light and fluffy.
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...
27:27..bounces back a little bit.
27:30Perfect.
27:32Perfect.
27:33That's exactly what we're on.
27:33We're going to start frying some of these.
27:36Awesome.
27:36That's great news.
27:37Yeah.
27:39We're looking pretty good right now.
27:41I think we can pull this off.
27:43You need to hurry!
27:4545 minutes to go!
27:47It's good.
27:49Very good.
27:50These noodles.
27:52So we'll cook them in batches, chill them,
27:54and then just have them trade.
27:55All right, all right.
27:56Declan, sweet, sweet King Declan.
28:07Talk to the booty, because the hand's off duty
28:09and the face ain't listening.
28:11Go team.
28:12One, two, three.
28:13Top boys!
28:14We've got an army to feed,
28:15so we're making sure we're not falling short
28:17on any of these elements.
28:19Lemon zest could be good...
28:20Yeah.
28:21..through the XO at the end.
28:22Yeah, OK, done.
28:22Yeah, that'd be good.
28:24The pizza dough and the toppings look so great.
28:26I've got my shoes in the oven.
28:29A bit longer.
28:30Hundreds of shoes.
28:31All need to be absolutely perfect.
28:34It's freaking me out a little bit.
28:37Ooh!
28:38I'm just waiting.
28:40Sarah's here just working like a machine
28:43on that Sheward Meats XO.
28:45Loz is working on that hazelnut praline.
28:48It's going to add richness to these shoe buns.
28:51You're actually, like, working like a machine.
28:53Let's do this.
28:54Yes, yes.
28:55And it's inspiring and motivating me.
28:58Nice.
28:59All right.
28:59I just need to make sure I don't let the girls down.
29:02I'm jumping in here.
29:03You all right?
29:04Yeah.
29:04I've got to...
29:06It's time to pull the shoe buns out of the oven.
29:10Ah!
29:10Shit.
29:12And I can't bloody believe what I'm looking at.
29:17It's not bad.
29:18These look delicious.
29:20They're just light and airy and fluffy and golden and crispy.
29:24And these are some of the best bloody shoes I've ever made.
29:27Declan, holy moly.
29:31Are you happy?
29:32I'm a little bit chuffed, but I don't want to speak too soon.
29:35You should be happy with those.
29:36Okay.
29:36Declan, these are insane.
29:38Yeah.
29:38Good work.
29:39Good work, Declan.
29:40We're going to fill them with that delicious creme patte, some hazelnut praline.
29:45Loz is working on that.
29:46So the praline's here.
29:47Yeah.
29:48This needs to be blitzed.
29:49Blitzed.
29:49Yeah.
29:49It's just a mix of sugar, roasted hazelnuts.
29:52Yeah, set and forget.
29:54Add as many of those hazelnuts.
29:57I'm a little bit worried for her.
29:59She's taking on so much.
30:02This hasn't really worked.
30:04Oh, God.
30:06It's not good, is it?
30:09What's going on?
30:10Our hazelnut praline's just, like, turned into, like, a toffee.
30:14Yeah.
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.
30:32I don't even know the science of it right now, but it's turned into a caramel set fudge.
30:39Yeah.
30:39I'm not feeling great about it, because I felt like we're so on top of everything.
30:43Crunch time is now.
30:44Now.
30:51Let's go.
30:52Draw.
30:5310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
30:57Ah!
30:58Yeah.
30:59I'll never bloody do it all again.
31:02Well done!
31:04It's done.
31:05All right, that's enough.
31:05Let's go.
31:08Are we done rolling gnocchi?
31:10Yes!
31:11Oh-ho!
31:13Yes!
31:13Come on, boys.
31:15I thought that would never end.
31:16There's a lot to do, fellas.
31:18You've got to start cleaning down and getting ready for stuff.
31:19Thanks, mate.
31:20Good luck.
31:23The lime looks really nice and juicy.
31:25Yeah, the lime looks incredible.
31:27Ben.
31:28Oh, look at that.
31:29Harry, toast.
31:30Tell me if you want more salt or spices, because I can't taste.
31:35Pretty good time, but we're sorry, I reckon.
31:40Far out.
31:41I've got no idea what's happened to this praline.
31:44I don't know how to fix it.
31:45I don't think I have enough time to make another version, but I know that if I put this on the shoe buttons, we will not win immunity.
31:53What have I made?
31:55Have I made something in you?
31:56That is so weird.
31:58I've never seen this, and I'm like, if anyone knows.
32:00So it's just sugar and nuts?
32:01Yeah, and salt.
32:01And all this water has come out of it?
32:03Yeah, yeah, yeah.
32:03I'd say walk away and shut your ears, though.
32:06Okay.
32:07Yeah.
32:07My wheels are coming off quick and fast.
32:11I am so stressed about this praline paste.
32:14Time's almost up, and I need this to work.
32:20Yeah.
32:21What happened?
32:21It'll just 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.
32:44It's working.
32:48Just.
32:49Woo!
32:49Yes!
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.
32:56I'm just going to try and get it the best that I can.
33:00Yeah, you're doing an epic job.
33:02Good 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
33:13where they couldn't get it done.
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.
33:28We 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.
33:37You 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.
33:50Schnass.
33:51I'm good.
33:52Don't do that.
33:55Oh, they're so soft.
33:57As good as these brioche buns look...
33:59Too much, Jamie.
34:00They still need to cool, be cut, and then fill.
34:03We need to motor.
34:05We want to be ready as much as we can.
34:07Our 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.
34:19Oh, can you believe it?
34:21Oh, my God.
34:25Here they come.
34:27Hey, crew, come on in.
34:29Oh, my God.
34:31The punters are rolling in, which means 10 minutes to summer.
34:36Let's go!
34:36Oh, my God, I'm in a pickle, guys.
34:48You've got to pipe it.
34:50You've got to fill it.
34:51There's going to be a lot, yeah?
34:53Yep.
34:54This is a panic mode.
34:57Literally.
35:00Is 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.
35:14Service-wise, I'm doing all the dessert,
35:17and 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 because of the sourdough doughnuts.
35:29It'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!
35:45It's dough time in ten!
35:52Nine!
35:53Eight!
35:54Seven!
35:55Six!
35:57Five!
35:57Four!
35:58Three!
35:59Two!
36:01Five!
36:01That's it!
36:02That's it!
36:02That's it!
36:02That's it!
36:06Who's excited for some yorki?
36:09Yorki!
36:09We've decided to cook gnocchi to order, which is a huge feat.
36:17For every gnocchi, there's doughnut, yeah?
36:19When people wait for food, they're not happy.
36:23Three doughnuts, three gnocchi.
36:24Yep.
36:25But you know what?
36:26If anyone can do this, it's Andre.
36:28This guy's a machine.
36:32Look at him.
36:34Coming, ready?
36:35Andre's got, like, five pans of yorki going.
36:37He's flippin', man.
36:38He's, like, arms everywhere.
36:40He's...
36:40Honestly, I've just never seen anything like it.
36:42This is so amazing to watch firsthand.
36:46Woo!
36:46There's yorki for days here.
36:50And two.
36:51Just for one.
36:52Thank you so much.
36:53No worries.
36:54It just looks so gorgeous and atmospheric.
37:02It really does feel like doughfest.
37:04I can't wait to eat, crew.
37:05I reckon we get the first dishes in.
37:07Thanks.
37:10So, we'll start with the savoury Orange Team's Gnocchi Porcini Bolognese.
37:16I think it looks great.
37:17It does.
37:18Super generous portion.
37:19Yeah, it looks so hearty.
37:20And that glistening, like, lick of oil around the outside.
37:24I'm in.
37:34Shout-out to the self-proclaimed doughboys over there.
37:40Gnocchi for the masses in four hours.
37:43That's just stupidity.
37:45Yeah.
37:46And only Andre would probably put his hand up to go,
37:48yeah, let's do this.
37:49There's a fine line between madness and genius.
37:51Yeah.
37:52And he has come up with these beautiful, light, plump pillows of gnocchi.
37:58It catches all of that beautiful ragu, and that's what you want.
38:02I really love that fatty richness of the ragu.
38:07It just made me want to be, like, around a fire eating this bowl of food.
38:11I could not believe that they not only made gnocchi,
38:14but they also bothered to push them onto the paddle
38:17and get those lovely ridges was just going the extra mile.
38:21They have been worth it because they obviously catch more of that sauce.
38:24So he looked extremely attractive.
38:27In fact, he looked like he looked like he's perfection.
38:32Sweet dough from the Orange team.
38:36We have a sourdough doughnut with lemon curd and meringue.
38:42It feels amazing.
38:44I'm going to hand it to Theo.
39:03So that sourdough doughnut is, like, tan, tan, tan, tan, tan, tan.
39:08Definitely take this any day of the week because of the flavour.
39:13I did enjoy the doughnut.
39:15Got to give that.
39:16I think the lemon curd tastes superb,
39:19and also the richness on the sugar is just perfect.
39:21I thought that the dough was really quite perfect,
39:26and I love that caramelisation on the outside,
39:29which is still super tender.
39:32He's done such a great job, and the flavour is delicious.
39:36And do you know what?
39:37For me, that filling was perfect.
39:40I'm not sure whether the meringue was necessary.
39:43I did warn him that it might take it into the sweet zone,
39:46and I think it does.
39:47But as it stands, I still really, really enjoyed it.
39:50I think he's done a brilliant job.
39:51There we go.
39:57I'm really proud of the ping team.
39:59Just put a little bit more lamb in there.
40:01Really happy with the flatbreads, the slow-cooked lamb,
40:03pickled chillies, the sumac onions.
40:06Could you want any more, honestly?
40:08The main concern would probably be the doughnut is a bit out there,
40:12but it's a way we've tried to stand out and be different today.
40:15Hopefully that doesn't count against us.
40:17Thanks. Enjoy, guys.
40:18Have a good one.
40:19So this is pink team's menu,
40:23and their savoury is slow-cooked lamb pita.
40:26I am fixated on these bread, because I'm looking around.
40:31Everyone's got nice, like, charred edges, and I'm loving that.
40:35Yeah.
40:35I've got some lovely char of mine.
40:37I'm loving that.
40:38Yeah, mine's got beautiful char too.
40:39Go on, Ed.
40:40Remarkable.
40:46I've really, really enjoyed it, Ashley.
40:51And I've got to really, really congratulate Samira,
40:55because this bread is just perfect.
40:58It's proof enough.
41:00It's nice and soft.
41:01It does what it's supposed to do.
41:03It's wrapping well.
41:03Yeah, it's really plod.
41:04And I love the lamb.
41:06It's tender, it's well-cooked.
41:07It's delicious.
41:08Mmm.
41:09All right, let's move on to pink team's Chinese donut.
41:14What do you think of the looks of this one?
41:16It's hefty.
41:20I'm a bit scared about how to affect this.
41:22The thing I love the most about this was probably the chocolate crampat.
41:35In terms of the vessel itself, I think what I feared has happened.
41:39The fact that they used a baking powder, it's just compromised on the texture.
41:43It doesn't have that glutinous chew that you look for in dough.
41:47So it's sort of a bit shorter and cakey.
41:50I am not satisfied with a donut.
41:52I think it's too tough.
41:54It hasn't raised enough.
41:57And we end up with a lump of something which is not really what I expect.
42:01Unfortunately, on Doughfest Day, it's the dough that fell a bit short.
42:07Yellow team.
42:09Wondering how they're going for service.
42:11Yeah.
42:11Because when I saw them, just before, they weren't set at all.
42:15Yeah.
42:16I'm sorry, guys.
42:18I'm so sorry.
42:19It's taking forever.
42:20I am so sorry.
42:23It's coming out.
42:25It's really a lot of pressure when everybody's staring at you.
42:28So just saying, forgive us.
42:31How many do we have total?
42:33This is the first one.
42:33I'm so sorry, by the way.
42:34Which fan favourite will lift the MasterChef Trophy?
42:43Watch every mouth-watering episode on 10 Play.
42:47This will get messy.
43:00So definitely get napkins.
43:02I can't believe we pulled off those bloody noodles.
43:07We're working really hard to serve those delicious Southeast Asian flavours.
43:11Our noodles are fresh and vibrant.
43:14Delicious prawn and a lot of crunch.
43:16Brioche buns that are perfectly smooth and filled with this delicious cream and curd.
43:20This is the part I love, you know?
43:23But we were rushing.
43:25Obviously, when you rush, you make mistakes.
43:27Get a few noodles out.
43:34Enjoy, ladies.
43:35Thank you so much for waiting.
43:36All right, this is the yellow team's menu.
43:43And their savoury is panseared prawns with cold noodles.
43:49I think it looks good.
43:50Like plenty of crunchy, like, textual elements on top.
43:54What?
43:54A lot of noodles.
43:55A lot of noodles.
43:57I thought this was a great idea to stand out from the pack.
44:09There is so much work in this plate of food.
44:12I just don't know if it was worth it.
44:15Yeah.
44:16Audra was literally on noodle prep for the whole cook.
44:20It just misses the mark a little bit.
44:22The first thing that hit my palate is how oddly unbalanced the sauce is.
44:27I thought they were going to hit this dressing so hard,
44:30and I thought we would get all these, like,
44:32bright, vibrant, punchy flavours.
44:35But all I'm tasting is just kind of this weird bitterness.
44:38For me, the first thing that came up to me
44:40is the excess of noodles in my dish.
44:42They did not have time to absorb the dressing or any liquid.
44:48And sadly, this is not only just overcooked,
44:52but it's a nightmare to eat.
44:53Absolutely.
44:54All right, now we're up to yellow team's sweet.
44:57With the lemon-lime cream bun.
45:09This is really hard to eat, eh?
45:11It's gone.
45:12It's Spanish.
45:13Oh, yeah, a bit down there.
45:17Yeah, really hard to eat,
45:19but I think Schneze has done a really good job on the brioche.
45:23It had that bready, yeasty flavour that I think real handmade brioche has.
45:29We get so used to these overly sweet buns
45:32that just melt in your hands with burgers and all of that.
45:35It's more similar to the kind of brioche that I've had in Sicily
45:38with the little topknot that they eat for breakfast there.
45:42The lime curd and the lemongrass is also really beautiful.
45:44I love the way they included those little bits of lime flesh in there,
45:48so you've really got those pops of sourness
45:50and that juicy fruit kind of thing going on, which is lovely.
45:53In France, we have something very similar called a tropezier.
45:57I used to make them when I was tiny,
46:00which consists of a brioche d'eau, flutter,
46:03with a crème madame inside with some curche.
46:05Instead, what they did, the sand, using lime and lemongrass.
46:09It's perfect.
46:13I'm just going to be doing this all night long.
46:16It's all right.
46:17Love that.
46:17There's a big line of people there,
46:23hungry diners, waiting to try our food.
46:27I'm so proud of how the girls are working.
46:30Are you all right down there, Loz?
46:31Killing it. Happy. Okay.
46:33Happy days. Woo!
46:35We worked cohesively as a team
46:37and we've got some bloody delicious flavours going on there.
46:41Keep going, girls. You got this.
46:43No, you got this, Deckers.
46:44Fried pizza topped with stracciatella,
46:47with sugo and exo.
46:48So naughty and delicious.
46:50I know.
46:51And sweet dish shoe bun
46:53filled with an Intelli-creme pat
46:54and a hazelnut praline.
46:57All right. God.
46:59I just hope this praline
47:00has turned out nicely for the judges.
47:02You're having a bed, guys.
47:03I've just got this.
47:04All right.
47:05Thank you so much.
47:14Okay.
47:14Turquoise team's savoury
47:17is a pizza fritter
47:20with salumi exo
47:22and stracciatella.
47:24My mouth is watering.
47:25My mouth is watering.
47:26Yeah, it is.
47:27It's very appetizing.
47:29How happy are we?
47:33Mm.
47:35Wow.
47:37Wow.
47:38That is so good.
47:45So good.
47:48Let's start with the dough.
47:50Beautiful, beautiful aeration
47:52on that proof.
47:54It's got a little bit of chew
47:55and great flavour as well.
47:57And it's beautifully crisp on the outside.
48:01And it is just the perfect vehicle
48:03for all of the money
48:06that is going on top.
48:07This multitude of topping on the top,
48:09it is soft.
48:11That tomato sauce
48:12also very corresponds well
48:13with everything.
48:15And you know what?
48:15I will have the whole lot
48:16non-stop.
48:17Yeah.
48:18I think I'm going to go back for more.
48:20Bless yous.
48:22Thank you so much.
48:27Turco's team's suite
48:28is Nutella choux
48:29or crackener.
48:31OK.
48:31I'm very intrigued about this.
48:34Very, very intrigued.
48:36Because that hazelnut praline,
48:38at one stage,
48:39it was literally a brick
48:40of toffee.
48:41OK.
48:41OK.
48:41OK.
48:50It's all about generosity today,
49:01isn't it?
49:02Are you going in?
49:03I can't want to do it.
49:08Oh.
49:09Oh.
49:13Whoa.
49:14Whoa.
49:14I always worry a little bit
49:19when people do
49:20conventional pairings
49:22like strawberries
49:22and Nutella.
49:25But,
49:25uh-oh!
49:26That accidentally finished
49:27all of mine.
49:29Um,
49:30so young.
49:32So young.
49:33Peeling back the lid
49:34and eating it,
49:34I felt like a little kid.
49:37It's just so joyful.
49:39And I am so glad
49:41that Laura saved that praline,
49:42which was more like a toffee
49:44because that was my favourite part.
49:47For DoeFest,
49:48again,
49:49I wouldn't change a thing.
49:50The shoe,
49:51which was Declan's little baby,
49:53he really wanted them
49:54to be identical.
49:57And then the feeling
49:58is naughty.
50:00Very, very naughty.
50:02I've got to give it to Declan.
50:04Like,
50:04he didn't just do
50:05amazing shoe buns,
50:06he led that team.
50:07He led that team.
50:08I think they made a great team,
50:09the three of them.
50:09No, sorry.
50:10Take it.
50:11Woo-hoo!
50:11Up to it!
50:13Yay!
50:14That's the last one, guys.
50:18We're done!
50:19Sold out, sold out.
50:21Yes.
50:23Oh, my God!
50:24Boys, well done.
50:25Well done.
50:25Good job.
50:26I'll be cooking gnocchi
50:27to midnight.
50:28Gnocchi boy.
50:29We always knew
50:36that you guys
50:38would have what it takes
50:39to dish out
50:40the dough
50:40to the masses.
50:42And boy,
50:43did you prove us right.
50:44Oh.
50:46The garden,
50:47it was absolutely buzzing
50:49and the food,
50:50don't even get me started.
50:53The good food
50:53isn't the only reason
50:55to celebrate.
50:57Altogether,
50:59you guys raised
51:00$4,000 for charity.
51:06Now, with so many
51:15delicious dishes,
51:16you made it really hard
51:19for us to narrow down.
51:21Turquoise team,
51:23your pizza fritter
51:24was so freaking good.
51:27The dough was spot on.
51:28The toppings,
51:30holy moly.
51:31Yellow team.
51:33The flavour in that dessert
51:35was lovely.
51:37Serge, that brioche
51:38was brilliant.
51:40Pink team.
51:41Those wraps
51:42were proven perfectly.
51:44The sauce superb
51:45and the lamb
51:46beautifully cooked.
51:48Orange team.
51:49Your gnocchi
51:49was an absolute ripper.
51:52Plump, light.
51:53Andre,
51:54such an impressive
51:55and insane feat.
51:57You all served
51:58at least one dish.
51:59we would be happy
52:01to receive
52:01at any festival.
52:04But there was
52:05one team
52:06that gave us
52:07two.
52:09And that team
52:10was the...
52:14Turquoise team!
52:16CHEERING
52:17CHEERING
52:17I love you!
52:18I love you!
52:20I love you!
52:22I love you!
52:25I love you!
52:26I love you!
52:28I love you!
52:28I love you!
52:29Congratulations, Turquoise team.
52:31Oh, thank you.
52:33Immunity is all yours.
52:35Yay!
52:36Oh, there you go.
52:37Good stuff, guys.
52:39Declan,
52:39that shoe was a chonker
52:41that we loved
52:42every mouthful.
52:45I'm so happy.
52:48Well,
52:49Declan,
52:50Laura,
52:50Sarah,
52:52come Sunday,
52:52you'll all be safe
52:53and sound
52:54up on the gantry.
52:55So good.
52:55Amazing.
52:57Good night.
52:58Well done, everyone.
52:59Good night, everybody.
53:00Such a brilliant one.
53:02Well done, well done.
53:05We'll see you next year
53:06at Turquoise!
53:06Sunday night
53:10on MasterChef Australia.
53:12It's John Declan!
53:14A two-round elimination
53:16puts their taste buds
53:19to the test.
53:20There are more
53:21than 40 ingredients
53:23in that bowl.
53:24Oh, Jesus.
53:27What are you thinking, mate?
53:29I really don't want
53:30to be cooking
53:30in that second round.
53:32Oof.
53:33And next week...
53:35Is the sweetest week of all.
53:40It's dishes like that
53:41that are career-making.