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daily Vid
  • 6/11/2025
Transcript
00:00Music
00:14Oh my God!
00:16Oh! Oh my God!
00:18Oh my God! This is so cool!
00:20Look at this!
00:22Oh man!
00:24Oh!
00:25Oh wow!
00:26Poor James!
00:28We 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.
00:50The Masterchef garden is set to the nines.
00:53It looks absolutely spectacular.
00:55This is so good.
00:58Callum and Depinder are cooking today.
01:00They scored immunity.
01:01They're sitting pretty, but all of us remaining 12
01:05are 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.
01:28We have gone all out for this service challenge
01:31because right here in the Masterchef garden
01:34is our very first DoughFest!
01:38DoughFest!
01:44Theo, mate, we know your dough game is strong.
01:47I 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.
01:54There's a pizza oven going on.
01:56Oh, my God.
01:56DoughFest.
01:57How good!
01:58I'm pretty bloody excited.
02:00I love dough.
02:01I love everything about it.
02:02Bread has been from the start of time,
02:05and it's what's sustained everyone for so many years.
02:08And I just love it.
02:09Schneez, you must be stoked.
02:11You love a good bread.
02:12Oh, I needed this challenge.
02:21Unreal.
02:22I'm so excited.
02:25In a matter of hours, this place is going to be flooded
02:28with hundreds of carb-craving punters.
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,
02:40you'll be raising it.
02:43Every dish you sell is money raised for charity.
02:45Yay.
02:46Nice.
02:47Excellent.
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.
03:02The team that serves the best dishes overall
03:05will, of course, win immunity from Sunday's elimination.
03:09Ooh.
03:10One team.
03:10Ooh.
03:11One team.
03:11Ooh.
03:13This is such a great service challenge
03:15because there is so much you can do with dough.
03:18Just about every country in the world that has a night market,
03:21you'll find some delicious doughy creation there.
03:23I think it's always the bready options,
03:25whether it's like a beautiful dumpling
03:28or something that's been folded together
03:29or something that you slurp at a night market,
03:31which is what pulls you in.
03:33So I'm excited for you guys to take us around the world.
03:36Yeah.
03:39Righto, gang.
03:40Hunters are going to be swarming this garden in just four hours.
03:44Whoa.
03:45Okay.
03:45Each team, you need to be prepared to feed hundreds of people.
03:51Wow.
03:52Let that sink in.
03:53Yeah.
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, let's do it.
04:13Grab an apron from this bag and get in your teams.
04:16All right, no picking.
04:19Woo!
04:19I'm picked.
04:20And once you've got them, guys, gather together.
04:22Nice work.
04:23Go!
04:24Hey!
04:25Ooh!
04:25Ooh!
04:26Okay, so our four teams are pink, yellow, orange and turquoise.
04:37Remember, the more plates you sell, the more money you raise.
04:40Mm-hmm.
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, we are.
04:53All right, good.
04:54Deck is angels.
04:54Deck is angels.
04:55Yeah, yeah, yeah.
04:56This is your challenge to shine.
04:58All right, let's get sorted.
04:59We need to work out a team captain first.
05:01Captain first, yep.
05:02Ben, you want to be the one between us two ladies?
05:04Sure, I see.
05:04Yeah.
05:05You want me to boss you around?
05:06I can do that.
05:07We'll talk with that, but yeah.
05:10All right.
05:10Go team Theo.
05:11So.
05:11Theo, you're the boss, mate, today.
05:13I guess I'm the dough boy, so I think I'm going to put my hand out today to be a dough boy.
05:16Yeah, dough boy.
05:17Yeah, dough king, dough boy captain.
05:18I am the bread boy.
05:19All right.
05:20I'm actually working on opening a bakery, and this is what I want to do.
05:23Where would your head go?
05:24So this is a big test because we've got hundreds of people to feed.
05:28I'm feeling a lot of pressure.
05:29I want to stand out today.
05:31I 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.
05:38What do you think, mate?
05:40I would love to pump out gnocchi today.
05:42Gnocchi.
05:43Yeah.
05:43Sounds good.
05:44It's great market still.
05:46Food.
05:46Villain pork, porcini, white wine, tomato paste.
05:50We've got time to actually cook something out really well here.
05:54Create flavours, let it sink away.
05:56Yeah, yeah, yeah.
05:56We'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.
06:10Yeah, cool.
06:11I want to do sourdough doughnuts.
06:13All right, cool.
06:14Okay.
06:14Yeah, yum.
06:14What is that?
06:15This is a cool menu.
06:16I like that.
06:17The boys are going to get started on that bolognese.
06:19I can then work on the sourdough doughnuts.
06:21It's perfect.
06:23So you guys are good to go and start with the pepper on for main?
06:27I've got to go get some key ingredients.
06:28Yep.
06:29Cool.
06:29Good luck.
06:29Good luck, mate.
06:30Enjoy.
06:32All right, I 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, but it's like this bread that's folded,
06:40and we stuffed up 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 little burger buns?
06:52With all my experience within kitchens,
06:55we'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,
07:03but there's going to be a lot of communication that needs to happen,
07:07and we all need to be going in the same path
07:09to make sure we have a chance to win this immunity.
07:11I think that everyone here is going to be doing something Euro-inspired.
07:16And 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, okay.
07:20What are you guys thinking?
07:21It's been a hot day.
07:22I reckon cold noodles.
07:24Cold noodles.
07:24I love it.
07:25Cold noodles?
07:25I love it.
07:26Okay, that can work.
07:26So, cold egg noodles.
07:28Egg noodles.
07:28A little bit of lye water, make it nice and bouncy.
07:31Nice and bouncy.
07:31I can do the...
07:32And then super textural, Southeast Asian flavours.
07:34Yeah.
07:34Let's get on something fresh.
07:35Yep, yep.
07:36Us utilising Southeast Asian flavours
07:38is probably going to set us apart from the other teams.
07:41Okay.
07:41We've decided to do a chilled prawn noodle dish.
07:44Super thin noodles.
07:44Okay, done.
07:46And then on the sweet side,
07:47we're going to use some of those Southeast Asian flavours
07:49from the main course,
07:50and infuse them into a beautiful sweet brioche dough
07:53that Snez loves so much.
07:55Light brioche.
07:56Make sure it's light, yeah?
07:57Super light brioche one.
07:58Pushers on.
07:59Light brioche one.
08:00I know, I'm holding you to that.
08:01Ah, stuffed with cream.
08:03Yeah, cream is going to be infused with the lemongrass.
08:04Okay, yeah.
08:06Okay, perfect.
08:06Perfect.
08:07I'm confident we can get it done.
08:09Audra is going to concentrate on a noodle dough,
08:11and Snez is going to concentrate on a brioche.
08:13Let's get the dough elements complete at first,
08:16then we come back and we do the flavourings and the sauces
08:19and balance all of that done.
08:20Yep, somebody starts on the noodles.
08:22I can do a noodle.
08:24Perfect.
08:25All right, done.
08:26All right, let's go.
08:28Get that trolley.
08:34Hey, we have to share them.
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.
08:51We'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.
08:59For our sweet dish today, we're doing shoes with a cracklin filled with Nutella crampat,
09:04some hazelnut praline and macerated frangelico strawberries.
09:08It's just going to be an absolute flavour, mom.
09:09Beautiful.
09:10All right.
09:14While I'm gone, the boys are going to set up equipment,
09:16get everything ready, get started on that gnocchi.
09:18Hot, hot, hot, hot.
09:19This is hot.
09:20Sorry.
09:20You're all right.
09:21Go.
09:23You go, hot stuff.
09:24We're going with Italian vibes for the main,
09:26and 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 doughnuts.
09:33G'day, mate.
09:34How are you going?
09:34Hey, how are you?
09:35Good, thanks.
09:36I'm making sourdough doughnuts today and I need something to elevate the taste.
09:40Well, it sounds delicious.
09:41I absolutely recommend the lemons.
09:42They're 100% Australian-grown throughout the whole year
09:44and 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.
09:49So I'm going to be making a lemon curd sourdough doughnut for dessert.
09:53Cheers, man.
09:54Have a good day.
09:54Thanks.
09:54See ya.
09:56Hey.
09:57Hey, guys.
09:58Good.
09:59Hey.
10:00How are you?
10:01How are you?
10:02How are you?
10:03How are you?
10:04Hey.
10:05How are we going?
10:06I feel like we had everything we needed.
10:07Yeah, you got everything you needed.
10:08Yeah, yeah, yeah, totally.
10:09Excellent.
10:10Ben, I'd rather have more lamb than less.
10:14Sounds good.
10:15Yeah, I love it.
10:16I'm going to be team captain today on the pink team with Alana and Samira.
10:20Our sabre dish is going to be a slow-cooked lamb wrap, basically, which Samira's working on
10:23right now.
10:24That'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 donut with some chocolatey
10:33creme pats and pistachio and tahini.
10:35These Chinese donuts 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 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.
10:57The recipe for this Chinese donut 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 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.
11:17Beautiful 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.
11:39In 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.
11:51Yeah.
11:52There'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
11:59restaurant owners.
12:00It's going to be my plating station for my pizzas, Deckers.
12:03Okay.
12:04The hot plate.
12:05Yeah.
12:06Oh, great idea.
12:07Great idea.
12:08Deckers!
12:09Oh, God.
12:10Heard on the street, is that your team captain?
12:12Yeah, mate, huh?
12:13I'm captain.
12:14Tell us what you're making.
12:15We've settled on a fried pizza.
12:17So that's your savoury?
12:18Yeah, savoury.
12:19So we're going to do a sourdough pizza.
12:22Mm-hmm.
12:23So we're going to do a sourdough, 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.
12:31I dig it.
12:32And then moving on to the sweet side, we're going to do a choux dough.
12:36Yep.
12:37So like a nice, generous choux bun stuffed full of like a Nutella creme pat.
12:42How many are you going to make?
12:43Um, hundreds.
12:44Because I'm thinking like, I just, off your cook the other day.
12:47Yeah.
12:48Are you on the choux?
12:49Yeah.
12:50So 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.
12:57And I think that's what it's going to take today.
12:58Yeah.
12:59Is this the most choux you've ever made?
13:00This is, this is by far the most choux I've ever made.
13:03Um, but it's, yeah, it's going to be a big risk, big reward with these choux buns.
13:08But also I've taken the reins as team captain.
13:11And 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.
13:20You look worried.
13:21Good luck.
13:22I'm worried.
13:23Yeah.
13:24Yeah.
13:25You think you can be the next master chef?
13:33Only one way to find out.
13:34Applications are open now.
13:36Head to the link below and apply.
13:38We'll see you in the kitchen.
13:44One hour down, three hours to go.
13:47Let's do it.
13:50Let's do it.
13:51Let's do it.
13:52Let's do it.
13:53I'm so happy with this.
13:55Yes, that's what we like to hear.
13:57Alright guys, my dough's done.
13:59Should I just pump out one more tray just in case to be safe?
14:03Yeah, yeah, yeah.
14:04I've just got to get one more bachelors made.
14:06Behind, behind, behind, behind.
14:08I should've got my heels in here today.
14:13Oh my God, I need a stool.
14:16Just crazy.
14:19Our menu is all about Southeast Asian flavours.
14:24Our main course, cold noodles.
14:27Alright.
14:28Dessert course, sweet brioche.
14:30We've got Snez who started on her sweet brioche.
14:33She is the bread queen, so we're going to let her shine.
14:37Oh my God.
14:38Woo.
14:39This is mad.
14:41Every 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?
14:50Snez?
14:51That's one in.
14:52How long are they going to take to cook?
14:53Prove.
14:54First need, and then maybe an hour and a half.
14:56Okay.
14:57Audra'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.
15:05I 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.
15:17I feel like I'm cheating a little bit just like slicing veg, but all has to be done.
15:22Once the dough is kneaded and rested, I'm going to cut them up into pieces, laminate all the dough.
15:28Looking good, Jamie.
15:29The lamination is coming through really nicely, but it's taking a few goals to get it perfect.
15:34It's all about finesse, yeah?
15:35Yeah.
15:36It just needs to be laminated so much.
15:38Yeah.
15:39It's all good.
15:41God, this is taking forever.
15:44How are 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.
15:57Savoury or sweet?
15:58Savoury 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 weird.
16:03So you're going to need about probably over five kilos of potato gnocchi a la minute for
16:17the mass.
16:1815 kilos.
16:1915 kilos.
16:2015 kilos.
16:21I'll be the man down there.
16:22Gnocchi machines.
16:2315 kilos.
16:24Yes.
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.
17:02I'll be in my happy place.
17:03Yes.
17:04No, boy.
17:06Go for it.
17:07Go 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.
17:13That's 60.
17:14Oh my God.
17:15That's delicious.
17:16Hotty.
17:17That's delicious.
17:18Hotty.
17:19That's delicious, Sarah.
17:20Chaos.
17:21Let's be real.
17:22Markets are chaos.
17:23Oh.
17:24It's all that 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.
17:35I think Hot Toddy should bring out a range of Italian sauces because that Salumi XO is absolutely
17:43elite.
17:44It's going to slap you in the face.
17:45It's a flavor.
17:46It'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.
17:54It's that beautiful gooey inside of the burrata.
17:57That's just heaven to eat.
17:59Very crowd pleasing.
18:00So hopefully the punters love it tonight.
18:02Oh my God.
18:03Look at this dough.
18:04All right.
18:05See you guys soon.
18:06Measure twice.
18:07Cut once.
18:08I'm not screwing these shoe buns up today.
18:11I just want them all to be consistent.
18:13Nice figures.
18:14Nice.
18:15I've set out to do hundreds today.
18:17I 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
18:25as I can.
18:26They look great.
18:27These shoe buns are my babies today.
18:29I've got to do a cracklin.
18:31Otherwise, it'll look too uneven.
18:33Just behind, Sarah.
18:34All right.
18:35I've got my shoes in the oven and I'm starting to feel the pressure.
18:40If 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.
18:46Hey, hey, hey.
18:47How's the doughnuts?
18:48Yeah, they're good, man.
18:49Yeah?
18:50You roll it out.
18:51And then you water and then press.
18:52Yeah, it's so cool, Ben.
18:53What are you making?
18:54Pizza fritta.
18:55Pizza fritta.
18:56What are you making?
18:57Pizza fritta.
18:58Pizza fritta.
18:59What are you making?
19:00Pizza fritta.
19:01What are you making?
19:02The doughboys present gnocchi porcini bolognese and sourdough lemon meringue doughnuts.
19:14Gorge, yep.
19:15My 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?
19:42Like 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.
19:51Yep.
19:52Right?
19:53Now, just light fingers.
19:54Love your work, mate.
19:55Yep.
19:56Bo now has the certificate of gnocchi making.
19:57Yep.
19:58Yeah, beautiful.
19:59And 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?
20:03Yep.
20:04We're going to brigger them.
20:05Thousands.
20:06I don't know why you're doing the lines.
20:09I think just chop.
20:10Because...
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.
20:26I'll polish you.
20:27Okay, all right.
20:28Okay.
20:29It is traditionally how it's done.
20:30It holds the sauce.
20:31It shows attention to detail and it's ridiculous that we're even going to attempt it.
20:35We're making love to our gnocchi.
20:36How's the gnocchi?
20:37There's, uh, 50 down and another million to go.
20:38Okay, guys.
20:39You're halfway there.
20:40Two hours to go.
20:41You can do it.
20:42You can do it.
20:43You can do it.
20:44You can do it.
20:45Three limes in there.
20:46All right.
20:47Good.
20:48Good, good, good, good, good, good.
20:49I think I'm going to make them tiny bit smaller, Jamie.
20:50Yeah.
20:51I'm watching you.
20:52Yes.
20:53And you look like you're in the zone.
20:54I love this.
20:55But you need to get moving.
20:56I know.
20:57Because time is just going to absolutely run away from you.
20:58Thank you ladies.
20:59Because you need to bake those, cool them, fill them.
21:00Yes.
21:01Oh my goodness.
21:02You're way on roll, yes?
21:03Yep.
21:04You get the better job.
21:05We're going three across.
21:06Yep.
21:07Yep.
21:08Three.
21:09My biggest worry at the moment.
21:10I'm going to make them tiny bit smaller, Jamie.
21:12Yeah.
21:13I'm watching you.
21:14Yes.
21:15And you look like you're in the zone.
21:16I love this.
21:17But you need to get moving.
21:18I know.
21:19I know.
21:20Because time is just going to absolutely run away from you.
21:21Thank you ladies.
21:22Because you need to bake those, cool them, fill them.
21:24Yes.
21:25Oh my goodness.
21:26You're way on roll, yes?
21:27Yep.
21:28You get the better job.
21:30We're going three across.
21:32Yep.
21:33Yep.
21:34My biggest worry at the moment is time.
21:36The idea for service is to have all of the brioche buns already done.
21:41Perfect.
21:42So that we can really focus on our main course and make sure it's really fresh and vibrant.
21:46It's good to have him around to learn all these professional ways of doing things.
21:50Because I do it at home and I have a whole day to do it.
21:52Haha, 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.
21:59I'm proud.
22:00I'll finish the last batch.
22:01We're just still working on noodles.
22:03We need some motor team.
22:04It's taking much longer than expected.
22:07How many noodles you got done?
22:09I've done two and a half batches.
22:13Right.
22:14Sorry, man.
22:15This took a lot longer than I thought.
22:16I'm looking at the time.
22:18We need to work faster.
22:20How are you going, Audra?
22:22Oh my God, slowly.
22:24There's still so much to do.
22:25Audra's still making noodles.
22:27Snaz hasn't cooked any dough yet.
22:29It's just taking forever, this dough.
22:31This time's evaporating.
22:33Things don't happen quickly.
22:34Our target of getting everything done before service is not going to happen.
22:38How are you going, Audra?
22:39Oh my God, slowly.
22:40Oh, I love this lovely stun on my dough's dough fest.
22:45Oh my God.
22:46The challenge today is to make sweet and savoury dish.
22:51Both of them need to have a component of dough.
22:52The winning team will be safe from elimination.
23:09Do 100.
23:10100?
23:11100.
23:12Everyone is pushing on their end, you know, doing as much as we can.
23:16But I'm definitely stressed, because it's all going to come down to those buns.
23:20going to come down to those buns i need to start baking oh please thank you guys i'm taking a bit
23:27longer than i thought it would be you good yeah far out man she's still going i was hoping to at
23:41least have everything laminated by now yeah yeah i'm behind this is where we make everything work
23:47yeah yeah we need to really push to make sure we get this done on time Audra how we going i just need
23:57an update hello give me 10 minutes oh yeah yeah if things don't happen quickly oh my god you might
24:04not have anything ready when people start to walk in i'll do 10 minutes to check oh that looks
24:11beautiful oh my gosh oh yeah that is dough that is dough my rule is whatever you think is enough
24:19just add more on top yeah yeah i agree especially in these challenges yeah more is better than less
24:25okay so the plan was to make 100 flatbreads i seem to have double that lamb is in the oven we've got
24:30to shred it still chilies are done onions are done this is dough fest it's all about the dough so i need
24:36to make sure i perfect my flatbreads these are looking beautiful they're ready to start cooking
24:41my wrap has to be fluffy pliable enough to be able to wrap but i need them to be able to hold the
24:47liquid of the sauces and the juices of that meat so it doesn't sog and tear all right look at that
24:53this is something that i'll know by sight as i'm cooking in the oven oh my god yes hello friend
24:59come to me nice okay should be perfect cool we tested the flatbread it tastes delicious the charring
25:07is perfect it's pillowing up so rolls nicely how can you say years of experience finally finished rolling
25:16out all these donuts they're all shaped and now it's time to fry just starting now these chinese
25:20donuts don't have yeast in them yeah we'll lose a little bit of flavor but alana's shown time and time
25:25again in this competition that she's very good with flavors i am working on some of the dessert
25:30toppings our cream our pistachio kataifi as well what we'll gain is structure and the ability to
25:35cook them before we need them and that's going to make service so much easier they're going to be
25:38like that oh my god that looks amazing yeah so this one these ones went straight wow how's it going
25:45yeah they're blowing up everything's going perfect yeah look at that and look at that perfect nice it's all
25:51popping we're on a roll the joy needs to be rolling out of your kitchens in one hour gotta move everybody
26:04oh epic
26:10i want everyone to have gnocchi talk to me bow they how are you going yeah i've got a sister mate
26:16cranking them out yeah yeah beautiful beautiful so i'm working on the lemon curd uh donuts approving
26:24very nicely the boys are rolling their gnocchi uh the ragu is bubbling away so that's looking good
26:32don't get any bolognese in my curd yeah no no
26:37look we need to be smart about the way we run service it's a lot of people uh and the way to do
26:42that is to be prepped very well before service we need to make sure that it's ready for the punters
26:47when they come in how we doing boys pretty good mate we're good we're about between 50 and 60 packs
26:52that's what we've rolled wow so remarkable right okay it'd be a goddamn feat really yeah man why'd you
27:00put a rookie through that kind of pressure i know right remarkable lemon curd is done so i want to start
27:08frying my donuts and start filling them the dough is looking fantastic light and fluffy okay there's
27:15a poke test that i'll do so you'll see i'll poke one of them if it bounces back completely it's not
27:20proof enough if it falls flat then it's over proof
27:26if we see bounces back a little bit perfect perfect it's exactly what we want we're going to start frying
27:35some of these awesome that's great news yeah we're looking pretty good right now i think we can pull
27:42this off you need to hurry 45 minutes to go it's good very good these noodles so we'll cook them in
27:53batches chill them and then just have them trade all right all right
28:04declin sweet sweet king declin talk to the booty because the hands off duty and the face ain't
28:09listening go team one two three we've got an army to feed so we're making sure we're not falling short
28:17on any of these elements lemon zest could be good yeah through the xo at the end yeah okay done yeah
28:23that'd be good the pizza dough and the toppings look so great i've got my shoes in the oven a bit longer
28:30hundreds of shoes all need to be absolutely perfect it's freaking me out a little bit
28:36oh i'm just waiting and sarah's here just working like a machine on that heward meets xo loz is working
28:46on that hazelnut praline it's going to add richness to these shoe buns you're actually like working like
28:52a machine let's do this yes yes and it's it's inspiring and motivating me nice all right i just
29:00need to make sure i don't let the girls down i'm jumping in here you all right yeah i gotta
29:06it's time to pull the shoe buns out of the oven ah shit and i can't bloody believe what i'm looking at
29:17it's not bad these look delicious they're just light and airy and fluffy and golden crispy and
29:24these are some of the best bloody shoes i've ever made declin holy moly are you happy i'm a little
29:33pit chuff but i don't want to speak too soon you should be happy with those okay declin these are
29:37insane yeah good work good work declin we're gonna fill them with that delicious creme pat
29:43some hazelnut praline loz is working on that so the praline's here yeah this needs to be blitzed
29:49yeah it's just a mix of sugar roasted hazelnuts yeah set and forget add as many of those hazelnut
29:55nuts i'm a little bit worried for her she's taking on so much
30:03this hasn't really worked oh god it's not good is it what's going on our hazelnut praline's just like
30:12turned into like a toffee yeah this isn't looking good it's far out we cannot serve this like this
30:19this could be you know what makes or breaks us from earning that immunity my um praline paste
30:27i've stuffed it for the team i'm pretty disappointed in myself actually all right it's body hot i don't
30:34even know the science of it right now but it's turned into a caramel set fudge yeah i'm not feeling
30:40great about it because i felt like we're so on top of everything crunch time is now now
30:51let's go draw
30:5210 9 8 7 6 5 4 3 2 1
30:57ah yeah i'll never bloody do it all again well done
31:03ah it's done all right that's not let's go
31:09are we done rolling yorkie yes
31:10there's a lot to do fellas you gotta start cleaning down and getting ready for stuff
31:19thanks mate good luck
31:23the lamb looks really nice and juicy yeah it looks incredible ben
31:28oh look at that hurry taste tell me if you want more salt or spices because i can't taste
31:33i've got no idea what's happened to this praline i don't know how to fix it
31:46i don't think i have enough time to make another version but i know that if i put this on the shoe
31:51buns we will not win immunity what what have i made have i made something in you that is so weird
31:58i've never seen this and i'm like if anyone knows sugar and nuts yeah and all this water has come out
32:02of it yeah yeah i'd say i'd say walk away and shut your ears okay yeah my wheels are coming off
32:09quick and fast i am so stressed about this praline paste
32:14time's almost up and i need this to work yeah what happened no it'll just can be yeah no i just
32:24don't know how to fix this praline paste i've tried to blitz some down and re-emulsify it it's
32:30set again this is my third attempt now to try and save this hazelnut praline got olive oil into it
32:44it's working just whoa yeah it works yeah it's good stuff the texture's just interesting i don't
32:54know if it's like perfect i'm just gonna try get it the best that i can yeah you're doing an epic job
33:01good stuff we're all doing an epic job oh it's getting spicy out there there is still a lot to do
33:10the turquoise team they had this like praline gate where they couldn't get it done i think it's
33:15finally happened thanks lossy yellow team is seriously worrying me with that noodle dish
33:20but that dish has so much left to do before service backs backs backs backs backs backs
33:28we hope you're wrapping it up team you have 15 minutes to go sauce sauce sauce gotta get on to the
33:35sauce we're running out of time you can make the sauce and then we need to finish yes
33:41how are these buns going oh my everyone's in a rush there's chaos everywhere that was so close
33:51i'm good don't do that
33:57as good as these brioche buns look too much jamie they still need to cool be cut and then fill we need
34:04to motor um we want to be ready as as much as we can our target of getting everything done before
34:10service is not going to happen can't change it just got to go yes chef we need to make sure what we've got
34:17is ready or draw oh can you believe it
34:24oh here they come
34:26uh hey crew come on in oh my god we need to go oh my god i'm gonna pickle guys you gotta pipe it
34:49you gotta fill it you gotta fill it it's gonna be a lot yeah yeah this is a panic mode literally
34:57is that almost ready mate i'm i'm ready oh my god there is mountains of people coming
35:05into the master chef garden hello welcome it's a crazy sight to see
35:12service wise uh i'm doing all the dessert and the other boys are doing the main we've got bolognese
35:21we've got lemon curd donuts can't be beaten
35:26feel really happy right now because the sourdough donuts it's just my little mark on this competition
35:32like sourdough that's like the thing that defines me let's go boys lemon curd and moraine
35:38they're a classic combo i'm really really happy with how it's come together who's excited for some donuts
35:44that's a match
35:49it's dough time in 10
35:519 8 7 6 5 4 3 2 1
36:06who's excited for some yorki
36:08we've decided to cook gnocchi to order which is a huge feat for every gnocchi there's doughnut yeah
36:19when people wait for food they're not happy three donuts three gnocchi yep but you know what if
36:26anyone can do this it's andre this guy's a machine look at him coming ready andre's got like five pans
36:36of gnocchi going he's flippin man he's like arms everywhere he's honestly i've just never seen
36:42anything like it this is so amazing to watch first hand there's gnocchi for days here
36:50two just for one thank you so much no worries
36:58it just looks so gorgeous and atmospheric it really does feel like doughfest i can't wait to
37:04e-crew i reckon we get the first dishes in
37:11so we'll start with the savory orange teams gnocchi porcini bolognese i think it looks great it does
37:18super generous portion yeah it looks so hearty and that glistening like lick of oil around the outside i'm in
37:32and that's what we're doing shout out to the self-proclaimed doughboys over there
37:40gnocchi for the masses in four hours that's just stupidity yeah and only andre would probably put his
37:47hand up to go yeah let's do this there's a fine line between madness and genius yeah
37:51and he has come up with these beautiful light plump pillows of gnocchi it catches all of that beautiful
38:00ragu and that's what you want i really love that fatty richness of the ragu it just made me want to
38:08be like around a fire eating this bowl of food i could not believe that they not only made gnocchi but
38:14they also bothered to push them onto the paddle and get those lovely ridges was just going the extra mile
38:21they have been worth it because they obviously catch more of that sauce so he looked extremely attractive
38:27in fact it looked like it looked like it's perfection sweet dough uh from the orange team we have a sourdough
38:38doughnut with lemon curd and meringue it feels amazing
38:44i'm gonna hand it to theo that sourdough doughnut is like 10 10 10 10 10 10 definitely
39:09take this any day of the week because of the flavor i did enjoy the doughnut gotta give that
39:17i think the lemon curd tastes superb and also the richness on the sugar is just perfect
39:23i thought that the dough was really quite perfect and i love that caramelization on the outside
39:30which is still super tender he's done such a great job and the flavor is delicious
39:35and do you know what for me that filling was perfect i'm not sure whether the meringue was
39:42necessary i did warn him that it might take it into the sweet zone and i think it does
39:47but as it stands i still really really enjoyed it i think he's done a brilliant job
39:51there we go i'm really proud of the pink team let's put a little bit more lamb in there really happy
40:01with the flatbreads the slow cooked lamb pickled chilies the sumac onions could you want any more
40:06honestly the main concern would probably be the doughnut is a bit out there but it's a way we've tried
40:14to stand out and be different today hopefully that doesn't count against us thanks enjoy guys
40:21so this is pink team's menu and their savory is slow cooked lamb pitta
40:29i am fixated on these bread because i'm looking around everyone's got nice like charred edges
40:34yeah i'm loving that i've got some lovely char yeah mine's got beautiful char too
40:46remarkable i've really really enjoyed it actually
40:52and i've got to really really congratulate to samira because this bread is just perfect it's
40:58proved enough it's nice and soft it does what it's supposed to do it's wrapping well yeah it's
41:04really plot and i love the the lamb it's tinders it's well cooked it's delicious all right let's move on
41:10to pink team's chinese donut what do you think of the looks of this one it's it's hefty i'm a bit scared
41:21about how to do this the 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 the fact that they used a baking powder
41:42it's just compromised on the texture it doesn't have that glutinous chew that you look for in dough
41:47so it's sort of a bit shorter and cakey i am not satisfied with a donut i think it's too tough
41:54it hasn't raised enough and 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 shy yellow team wondering how they're
42:09going for service yeah because when i saw them just before they weren't set at all yeah i'm sorry
42:16guys i'm so sorry it's taking forever i am so sorry it's coming out it's really a lot of pressure
42:26when everybody's staring at yourself just saying forgive us how many do we have total this is the
42:33first one i'm so sorry by the way which fan favorite will lift the masterchef trophy watch
42:44every mouth-watering episode on 10 play
42:59this will get messy so definitely get uh napkins
43:04can't believe we pulled off those bloody noodles we're working really hard to serve those delicious
43:09southeast asian flavors our noodles are fresh and vibrant delicious prawn and a lot of crunch
43:16brioche buns that are perfectly smooth and filled with this delicious cream and curd
43:21this is the part i love you know but we were rushing obviously when you rush you make mistakes
43:27get a few noodles out
43:28enjoy ladies thank you so much for waiting
43:40all right this is yellow team's menu and their savory is panseared prawns with cold noodles
43:49i think it looks good like playing a crunchy like textual elements on top
43:54what a lot of noodles a lot of noodles
44:05i thought this was a great idea to stand out from the pack
44:09there is so much work in this plate of food i just don't know if it was worth it yeah
44:16audra was literally on noodle prep for the whole cook it just misses the mark a little bit the first
44:22thing that hit my palate is how oddly unbalanced the sauce is i thought they were gonna hit this
44:29dressing so hard and i thought we would get all these like bright vibrant punchy flavors
44:35but all i'm tasting is just kind of this weird bitterness for me the first things that came up to
44:40me is the excess of noodles in my dish they did not have time to absorb the dressing or any liquid
44:47and sadly this is not only just overcooked but it's a nightmare to eat absolutely all right now we're
44:55up to yellow team's sweet with the lemon lime cream butt
44:59it's really hard to eat oh yeah a bit down there
45:18yeah really hard to eat but i think schnezz has done a really good job on the brioche
45:22it had that bready yeasty flavor that i think real handmade brioche has we get so used to these
45:30overly sweet buns that just melt in your hands with burgers and all of that it's more similar to the
45:36kind of brioche that i've had in sicily with the little top knot and that they eat for breakfast there
45:42the lime curd the lemongrass is also really beautiful i love the way they included those little bits of lime
45:47flesh in there so you really got those pops of sourness and that juicy fruit kind of thing going
45:52on which is lovely in france we have something very similar called a tropezier i used to make them
45:57when i was a tiny which consists of a brioche d'eau flutter with a crème madame inside with some
46:05couch instead what they did the sun using lime and lemon grass it's perfect
46:13it's gonna be doing this all night long it's all right love that yeah
46:21there's a big line of people there hungry diners waiting to try our food i'm so proud of how the
46:28girls are working are you all right down there loz chilling it happy okay happy days we worked
46:36cohesively as a team and we've got some bloody delicious flavors going on there keep going
46:42girls you got this no you got this deckers fried pizza topped with stracciatella with sugo and exo
46:48so naughty and delicious i know and sweet dish shoe bun filled with an intella creme pack
46:55and a hazelnut praline all right god i just hope this praline has turned out nicely for the judges
47:04all right thank you so much
47:14okay turquoise team's savory is a pizza fritter with salumi exo and stracciatella
47:24my mouth my mouth is watering yeah it is it's very appetizing how happy are we
47:35wow wow
47:38that is so good so good let's start with the dope beautiful beautiful aeration on that proof
47:54it's got a little bit of chew and great flavor as well and 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 this multitude of topping
48:09on the top it is soft that tomato sauce also very correspond well with everything and you know what i
48:15will have the whole lot no no stop yeah i think i'm gonna go back for more bless yours thank you so much
48:27turco's team's sweet is nutella shoe or crackener okay i'm very intrigued about this very very intrigued
48:36because that hazelnut praline at one stage it was literally a brick of toffee
48:51it's all about generosity today isn't it you're going in i can't want to do it
49:04oh
49:08oh
49:13oh
49:13whoa
49:14i always worry a little bit when people do conventional pairings like strawberries and nutella
49:23but uh-oh that accidentally finished all of mine um sorry so young peeling back the lid and eating it
49:34i felt like a little kid it's just so joyful and i am so glad that laura saved that praline which was
49:43more like a toffee because that was my favorite part yeah for dough fest again i wouldn't change a
49:50thing the shoe which was declans little baby he really wanted them to be identical and then
49:57the feeling is naughty very very naughty i've got to give it to declan like he didn't just do
50:05amazing shoe buns he led that team he learned that i think they made a great team the three of
50:09them that's fine take it
50:17that's the last one guys
50:24boys well done good job i'll be cooking
50:27we always knew that you guys would have what it takes to dish out the dough to the masses
50:42and boy did you prove us right the garden it was absolutely buzzing and the food don't even get me
50:51started the good food isn't the only reason to celebrate all together you guys raised
51:04four thousand dollars for charity
51:06now with so many delicious dishes you made it really hard for us to narrow down turquoise team
51:23your pizza fritter was so freaking good the dough was spot on the toppings holy moly
51:30yellow team the flavor in that dessert was lovely serge that brioche was brilliant pink team those wraps
51:42were proven perfectly the sauce superb and the lamb beautifully cooked orange team your gnocchi was an
51:50absolute ripper plump light andre such an impressive and insane feat
51:56great you 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 and that team was the
52:15turquoise team
52:26congratulations tech boys team oh thank you immunity is all yours
52:39declan that shoe was a chonker that we loved every mouthful
52:45i'm so happy thank you thank you well declan laura sarah
52:52come sunday you'll all be safe and sound up on the gantry so good amazing
52:57good night well done everyone
53:09sunday night on masterchef australia
53:12it's john mccullough a two-round elimination puts their taste buds to the test there are more than 40
53:22ingredients in that bowl oh jesus what are you thinking mate i really don't want to be cooking in that
53:30second round oh and next week
53:37is the sweetest week of all it's dishes like that that are career-making
53:51uh
54:00uh
54:01uh
54:01uh
54:02uh
54:02uh
54:02uh
54:04uh
54:04uh
54:04uh