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00:00Music
00:14Oh my God!
00:15Oh my God!
00:16Oh my God!
00:18Oh my God!
00:19This is so cool!
00:20Look at this!
00:22Oh wow!
00:24Oh wow!
00:26Four chains!
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.
00:58Callum and Depinder aren't 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.
01:28We have gone all out for this service challenge
01:31because right here in the Masterchef garden
01:34is our very first Doughfest!
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, Doughfest!
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.
02:09Shnez, you must be stoked.
02:11You love a good bread.
02:12Oh, I needed this challenge.
02:22I'm so excited.
02:23In a matter of hours, this place is going to be flooded
02:28with hundreds of carb craving punters and 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.
02:51We 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.
03:09Oh, one team.
03:10One team.
03:11Oh.
03:13This 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 doughy
03:22creation there.
03:23I think it's always the bready options, whether it's like a beautiful dumpling or something that's
03:28been folded together or something that you slurp at a night market, which 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.
03:51Let 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.
04:00So your team captains will need to run to Coles and do some shopping.
04:05Oh.
04:06And do not faff about because you'll need to make every minute count.
04:10Are we clear?
04:11Yeah.
04:11Yeah.
04:12Right, let's do it.
04:13Grab an apron from this bag and get in your teams.
04:16All right, no picking.
04:19I'm pink.
04:20And once you've got them, guys, gather together.
04:22Nice work.
04:23Go.
04:24Oh, hey.
04:25Oh, oh.
04:30Okay, so our four teams are pink, yellow, orange and turquoise.
04:35Remember, the more plates you sell, the more money you raise.
04:40Mm-hmm.
04:41Love, love.
04:42Are you ready to do?
04:44Yeah.
04:44Yes.
04:45Your time starts now.
04:51Are we in agreeance that I'm team captain?
04:52Yeah.
04:53All right, good.
04:54Deck is angels.
04:54Deck is angels.
04:55Yeah, yeah, yeah, yeah.
04:56This is your challenge to chime.
04:58All right, let's get sorted.
04:59Get a work out of team captain first.
05:01Yeah.
05:02Ben, you want to be the one between us two ladies?
05:04Yeah.
05:05You want me to bust you around?
05:06I can do that.
05:06Yeah.
05:07Good luck with that, mate.
05:08Yep.
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
05:16boy.
05:16Yeah.
05:17Dough boy.
05:17Dough 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.
05:39What do you think, mate?
05:40I would love to pump out gnocchi today.
05:42Gnocchi.
05:43Yeah.
05:43Sounds good.
05:44It's a great market stall food.
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 seal 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.
06:15What 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 map for main.
06:27I've got to go get some key ingredients.
06:28Yep.
06:29Good luck.
06:29Good luck, mate.
06:30Enjoy.
06:32All right.
06:32I 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're stuffed up 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 a little burger buns?
06:51Little 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.
07:12I think that everyone here is going to be doing something Euro-inspired.
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.
07:26I love it.
07:26Okay, that can work.
07:26So, cold egg noodles.
07:28Egg noodles.
07:29A little bit of lye water.
07:30Make it nice and bouncy.
07:31Nice and bouncy.
07:31I can do the eggs.
07:32And then super textural.
07:33Yep.
07:33Southeast Asian flavors.
07:34Yeah.
07:34Let's do something fresh.
07:35Yep, yep.
07:36Us utilizing Southeast Asian flavors is probably going
07:39to set us apart from the other teams.
07:41Okay.
07:41We've decided to do a chilled prawn noodle dish.
07:43Super thin noodles.
07:44Okay.
07:45Done.
07:46And then on the sweet side,
07:47we're going to use some of those Southeast Asian flavors
07:49from the main course,
07:50and infuse them into a beautiful sweet brioche dough
07:54that Snez loves so much.
07:55Light brioche.
07:56Make sure it's light, yeah?
07:57Super light brioche one.
07:58Presses on.
07:59Light brioche one.
08:00I know.
08:00I'm holding you to that.
08:01Ah, it's stuffed with cream.
08:03Yeah, cream is going to be infused with the lemongrass.
08:04Okay.
08:05Yeah.
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 it on brioche.
08:13Let's get the dough elements completed first,
08:16then we come back and we do the flavorings and the sauces
08:19and balance all of that done.
08:20Yep.
08:21Somebody start with the noodles.
08:22I can do a noodle.
08:24Perfect.
08:25All right.
08:25Done.
08:26All right, let's go.
08:28Get that trolley.
08:34Hey, we're going to have to share them all for 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.
08:59For our sweet dish today, we're doing shoes with a cracklin
09:02filled with Nutella crampat, some hazelnut praline,
09:05and macerated frangelico strawberries.
09:08It's just going to be an absolute flavor, mom.
09:10Beautiful.
09:11All 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, go.
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 donuts.
09:33G'day, mate.
09:34How are you going?
09:34Hey, how are you?
09:35Good, thanks.
09:36I'm making sourdough donuts 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 donut for dessert.
09:53All right.
09:54Have a good day.
09:54Thanks.
09:54See ya.
09:59Hey!
10:05Hey, guys.
10:06Good.
10:07Hey, how are we going?
10:09Luckily we had everything we needed.
10:10Yeah, you got everything you needed.
10:10Yeah, yeah, totally.
10:11Excellent.
10:12Ben, I'd rather have more lamb than less.
10:15Sounds good.
10:15Yeah, 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,
10:23which Samira's working on right 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
10:32with some chocolatey creme 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,
10:42I think the other pandas will see them.
10:43They're going to come running and want one themselves,
10:45because they're going to look delicious.
10:47How do you feel?
10:48I feel great.
10:48Great team.
10:49Great menu.
10:49It was mushy today.
10:50Yeah, absolutely.
10:50I'm going to raise a lot of money.
10:52Absolutely.
10:52We're going to raise a ton of money,
10:53and we're going to get immunity.
10:54What goes better than that?
10:55It's so hot.
10:56I sealed it.
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.
11:05I 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 flavors.
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, and I think it's going to be really delicious.
11:25That's 125.
11:28That's 11.
11:30That's 612.
11:31That's 60.
11:32Oh my god, this is so wild.
11:34This is going to be chaos.
11:35I can feel it.
11:36125.
11:37In this competition, everyone knows I'm a little bit rough around the edges.
11:44All right, when you're captain, you've 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,
12:00both restaurant owners.
12:01It's going to be my plating station for my pizzas, Deckers.
12:05Okay.
12:05The hot plate.
12:06Yeah, your...
12:06Oh, great idea.
12:07Great idea.
12:08Yep.
12:08Deckers!
12:09You're up.
12:10Oh, god.
12:11You heard on the street, is it your team captain?
12:12Yeah, mate, huh?
12:13I'm captain.
12:14Tell us what you're making.
12:15Um, so 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, um, sugo, um, like a XO out of lots of cured meats.
12:27Yeah, garlic, like really smack in your face.
12:30Yep.
12:30Um, like just what you love at a market, I guess.
12:32I dig it.
12:32And then moving on to the sweet side, we're going to do, um, a shoe dough.
12:37Yep.
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.
12:45Because I'm thinking like, I just, off your cook the other day, are 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.
12:55Yeah.
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.
13:14Like, we've got to serve a lot of dishes.
13:16It's not just the pressure of four judges, it's the pressure of hundreds of diners.
13:21You look worried.
13:21Good luck.
13:22I'm not.
13:23I'm not.
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!
13:53I'm so happy with this.
13:56Yes, that's what we like to hear.
13:58All right, guys, my dough's done.
14:01Should I just pump out one more tray just in case to be safe?
14:04Yeah, yeah, yeah.
14:05I'm just going to get one more bachelors made.
14:06Behind, behind, behind, behind.
14:13I should have gone 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.
14:27All right.
14:29Dessert course, a sweet brioche.
14:31We've got Snez who started on her sweetened brioche.
14:35She is the bread queen, so we're going to let her shine.
14:38Oh, my God!
14:40This is mad!
14:41Every 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 of Italy.
14:49How's your dough going?
14:51That's one in.
14:52How long are they going to take to cook?
14:53Prove.
14:54Oh, first need, and then maybe an hour and a half.
14:57Okay.
14:58Audra'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,
15:21but all has to be done.
15:23Once the dough is kneaded and rested,
15:25I'm going to cut them up into pieces, laminate all the dough.
15:29Looking good, Jamie.
15:30The lamination is coming through really nicely,
15:33but it's taking a few goes to get it perfect.
15:35It's all about finesse, yeah?
15:36Yep.
15:37It just needs to be laminated so much.
15:39Yeah, it's all good.
15:43God, this is taking forever.
15:48How are you guys trucking?
15:49Yep, yep, yep, we're good.
15:51Spuds are all cooked.
15:52We're on the gnocchi train now.
15:53Great.
15:56All right, orange team, who's captain?
15:58Hello.
15:59Dough boy.
15:59Dough boy is captain.
16:00Dough boy.
16:01Hey.
16:02Savoury and sweet.
16:03Savoury is gnocchi bolognese.
16:06What are we talking portion sauce?
16:08So we're going to have like around 80 grams per portion.
16:11All right.
16:11That's quite real.
16:12So you're going to need about probably
16:15over five kilos of potato gnocchi,
16:17a la minute for the mass.
16:1915 kilos.
16:2015 kilos.
16:2015 kilos.
16:2115 kilos.
16:21That's probably the man down there.
16:22Gnocchi machines.
16:23Gnocchi machines.
16:2415 kilos.
16:25Yes.
16:25Light, fluffy, delicious.
16:27Wow.
16:28I'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.
16:39And 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.
16:48Sweet on sweet for me.
16:49Okay.
16:50So Poe's concerned that it's going to be too sweet.
16:52It's going to be sweet on sweet.
16:53But you know what?
16:54I don't believe that.
16:55That sourdough is going to cut through that lemon curd
16:58and the Italian meringue.
16:59Lovely.
17:00I'm sticking with my guns.
17:02I need to trust myself.
17:03I'll be in my happy place.
17:04Yes, dough boy.
17:07Yeah, go for it, go for it, go for it.
17:09You have the priority.
17:09Just tell me to get out of your way and I'll get out of your way.
17:12That's 48.
17:15That's 60.
17:16Oh my God.
17:17Yeah.
17:18That's delicious.
17:18Hotty.
17:20That's delicious, Sarah.
17:21Chaos.
17:22Let's be real.
17:23Markets are chaos.
17:24It's all about quick, fast food.
17:26Sorry.
17:27So it's all in the prep.
17:28You know, we want to get so much done that basically our service time
17:31is just assembling both of our dishes.
17:34We're going to rise to the occasion.
17:39I think Hot Toddy should bring out a range of Italian sauces
17:42because that Salumi XO is absolutely elite.
17:45It's going to slap you in the face.
17:46It's fake flavour.
17:47It's going to be so good on top of this fried pizza.
17:49It's good.
17:50It's got kick.
17:50My pizza doughs are proving in the prover, which is great.
17:54I'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.
18:04Oh my God.
18:04Look at this dough.
18:05All right.
18:05I'll see you guys soon.
18:07Measure twice, cut once.
18:09I'm not screwing these shoe buns up today.
18:12I just want them all to be consistent.
18:14Nice fingers.
18:15Nice.
18:16I've set out to do hundreds today.
18:18I don't want to let the girls down.
18:21So I'm just going to make sure that I can make these buns as symmetrical and as perfect as I can.
18:26They 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.
18:37All 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,
18:45which 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 and then you water and then press.
18:59Yeah.
19:00So cool, Ben.
19:01What 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.
19:16My doughnut dough is out of the proofer and it's time to roll them out.
19:20This dough feels fantastic.
19:22The guys are working really hard on the main.
19:24I 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.
19:43Okay.
19:44All right.
19:45Yeah.
19:45And then do this.
19:46Ready?
19:46Mm-hmm.
19:47Roll it on the cut side.
19:48Okay.
19:49Okay.
19:49Yep.
19:50Right.
19:50Now, just light fingers.
19:52Love your work, mate.
19:52Yeah.
19:53Bo now has the certificate of gnocchi making.
19:55Yep.
19:56Yeah, beautiful.
19:56And 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?
20:04Yeah, we're going to trigger them.
20:06Thousands.
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.
20:17Okay.
20:17Yeah.
20:18I just want to put it out there that, like,
20:20I think making a decision now would be good because if you run out of time,
20:22then some will have the lines and some won't.
20:25They'll all have lines of publishing.
20:26Okay, all right.
20:27Okay.
20:27It is traditionally how it's done.
20:30It holds the sauce.
20:32It shows attention to detail.
20:33And it's ridiculous that we're even going to attempt it.
20:36We're making love to our gnocchi.
20:42How's the gnocchi?
20:43There's, uh, 50 down, another million to go.
20:50Okay, guys.
20:51You're halfway there.
20:53Two hours to go.
20:54You can do it.
20:56You can do it.
21:03Three limes in there.
21:05All right, good.
21:06Good, good, good, good, good, good.
21:11I think I'm going to make them tiny bit smaller, Jamie.
21:13Yeah.
21:14I'm watching you.
21:15Yes.
21:16And you look like you're in the zone.
21:17I love you.
21:18But you need to get moving.
21:20I know, I know.
21:20Because time is just going to absolutely run away from you.
21:22Thank you, ladies.
21:22Because you need to bake those, cool them, fill them.
21:25Yes.
21:26Oh, my goodness.
21:26You're way on roll, yes?
21:28Yeah.
21:29You get the better job.
21:32We're going three across?
21:33Yep.
21:33Yep, three.
21:34My biggest worry at the moment is time.
21:38The 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
21:45and make sure it's really fresh and vibrant.
21:47It's good to have him around to learn all these, like,
21:49professional ways of doing things.
21:51Because I do it at home and I have a whole day to do it, so...
21:53Haha, we do not have a whole day.
21:54It'd be different if 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, good, yeah, good.
22:00I'm proud.
22:00I'll finish the last batch.
22:01We're just still working on noodles.
22:03We need some motor, team.
22:05It's taking much longer than expected.
22:08How many noodles you got done?
22:10Uh, I've done the...
22:12I've done two and a half batches.
22:14Right.
22:15Sorry, man.
22:16This took a lot longer than I thought.
22:17I'm looking at the time.
22:19We need to work faster.
22:22How are you going, Audra?
22:23Oh, my God, slowly.
22:25There's still so much to do.
22:27Audra's still making noodles.
22:28Snaz hasn't cooked any dough yet.
22:30It's just taking forever, this dough.
22:32This time's evaporating.
22:33Things don't happen quickly.
22:35Our target of getting everything done before service is not going to happen.
22:47How are you going, Audra?
22:49Oh, my God, slowly.
22:54Oh, I love this lovely stun on my dough's dough fest.
23:00Oh, 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, baker, guys.
23:26I'm taking a bit longer than I thought it would be.
23:33Audra?
23:33Yo.
23:34You good?
23:34Yeah.
23:35Far out, man.
23:38She's still going.
23:40I 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.
23:52Audra?
23:54How are we going?
23:56I just need an update.
23:57How long?
23:58Give me 10 minutes.
24:00Ah, 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.
24:09Oh, 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.
24:22Yeah, more is better than less.
24:25Okay, so the plan was to make 100 flatbreads.
24:27I seem to have doubled that.
24:29Lamb is in the oven.
24:30We've got to shred it still.
24:31Chilis 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.
24:41My wrap has to be fluffy, pliable enough to be able to wrap,
24:45but I need them to be able to hold the liquid of the sauces
24:48and the juices of that meat so it doesn't sog and tear.
24:51All right, look at that.
24:53This is something that I'll know by sight as I'm cooking in the oven.
24:56Oh, my God.
24:58Hello, friend.
25:01Come to me.
25:01Nice.
25:02Okay.
25:02It should be perfect.
25:04Cool.
25:05We toasted the flatbread and it tastes delicious.
25:06The charring is perfect.
25:08It's pillowing up, so 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.
25:22We'll lose a little bit of flavour, but Alana's shown time and time again
25:25in this competition that she's very good with flavours.
25:27I am working on some of the dessert toppings,
25:30our cream, our pistachio kataifi as well.
25:33What we'll gain is structure and the ability to cook them
25:35before we need them, and that's going to make service so much easier.
25:38They're going to be like that.
25:39Oh, my God, that looks amazing.
25:41Yeah, so these ones went straight.
25:42Oh, wow.
25:44How's it going?
25:45Yeah, they're blowing up.
25:46Everything's going perfect, Alana.
25:48Look at that.
25:49And look at that.
25:50Perfect.
25:50Nice.
25:51It's all popping.
25:51We're on a roll.
25:53The joy needs to be rolling out of your kitchens in one hour.
25:58Got to move, everybody.
25:59One hour left.
26:04Oh, epic.
26:09I want everyone to have gnocchi.
26:13Talk to me, Bo.
26:14They...
26:14How are you going?
26:15Yeah, I've got a sister, mate.
26:16Right.
26:16Cranking them out.
26:16Yeah.
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 bolognese in my curd, yeah?
26:34No, no.
26:37Look, we need to be smart about the way
26:39we 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, mate.
26:49We're good.
26:50We're at about between 50 and 60 packs.
26:52That's what we've rolled.
26:53Wow.
26:54So remarkable, 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.
27:05Lemon 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, it bounces back a little bit.
27:30Perfect.
27:31Perfect.
27:32That's exactly what we want.
27:34Well, we're going to start frying some of these.
27:36Awesome.
27:36That's great news.
27:37Yeah.
27:37We're looking pretty good right now.
27:41I think we can pull this off.
27:43You need to hurry.
27:4545 minutes to go.
27:46It's good.
27:49Very good.
27:50These noodles.
27:52So we'll cook them in batches, chill them, and then just have them trade.
27:55All right, all right.
28:04Declan, sweet, sweet King Declan.
28:07Talk to the booty because the hand's off duty and the face ain't listening.
28:11Go team.
28:12One, two, three.
28:14We've got an army to feed, so we're making sure we're not falling short on any of these elements.
28:19Lemon zest could be good.
28:20Yeah.
28:21Through the XO at the end.
28:22Yeah.
28:22Okay, 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 all need to be absolutely perfect.
28:35It's freaking me out a little bit.
28:38I'm just waiting.
28:40Sarah's here just working like a machine on that Heward 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.
28:54And it's inspiring and motivating me.
28:58Nice.
28:58All 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 got to...
29:04It's time to pull the shoe buns out of the oven.
29:09Ah, shit.
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.
29:26All right.
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.
29:37Yeah.
29:38Good work.
29:39Good work, Declan.
29:40We're going to fill them with that delicious creme pat, some hazelnut praline.
29:45Loz is working on that.
29:46So the praline's here.
29:47Yeah.
29:48This needs to be blitzed.
29:49Yeah.
29:49It's just a mix of sugar, roasted hazelnuts.
29:52Yeah, set and forget.
29:53Add as many of those hazelnuts.
29:57I'm a little bit worried for her.
29:58She's taking on so much.
30:02This hasn't really worked.
30:05Oh, 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.
30:15This isn't looking good.
30:16Far out.
30:17We cannot serve this like this.
30:21This could be, you know, what makes or breaks us from earning that immunity.
30:25My praline paste, I've stuffed it for the team.
30:29I'm pretty disappointed in myself, actually.
30:32Far out, it's body hot.
30:34I 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, now.
30:46My praline testing.
30:51Let's go draw.
30:52Ten, nine, eight, seven, six, five, four, three, two, one!
30:57All right, that's not let's go are we done rolling yorkie
31:16There's a lot to do fellas you go start cleaning down and getting ready for sure. Thanks, mate. Good luck
31:23The lamb looks really nice and juicy
31:25It looks incredible Ben. Oh, we look at that
31:31Tell me if you want more salt or spices because I can't taste
31:41I've got no idea what's happened to this praline. I don't know how to fix it. I
31:46Don't think I have enough time to make another version, but I know that if I put this on the shoe buttons
31:52We will not win immunity
32:04I'd say walk away and shut your ears. Okay. Yeah, my wheels are coming off quick and fast
32:10I am so stressed about this praline paste
32:17Time's almost up and I need this to work
32:22Yeah, I just don't know how to fix this praline paste
32:27I've tried to blitz some down and reemulsify it. It's set again
32:31This is my third attempt now to try and save this hazelnut praline
32:35I've got olive oil into it
32:37It's working
32:47Just whoa
32:49Yeah, it works. Yeah, it's good stuff. The texture is just interesting. I don't know if it's like perfect
32:56I'm just gonna try get it the best that I can
32:59Yeah, you're doing an epic job good stuff
33:03We're all doing an epic job
33:06Oh, it's getting spicy out there. Oh, there is still a lot to do the turquoise team
33:11They had this like praline gate where they couldn't get it done. I think it's finally happened
33:16Thanks, Lossie yellow team is seriously worrying me with that noodle dish, but that dish has so much left to do before service
33:24It's back back back back back
33:28We hope you're wrapping up
33:34Gotta get on to the sauce with running out of time
33:37You can make the sauce and then we need to finish. Yes
33:41How are these buns going?
33:43Oh my
33:45Everyone's in a rush. There's chaos everywhere. I was so close
33:50Shnaz I'm good. Don't do that
33:54Oh
33:57As good as these brioche buns look so much Jamie they still need to cool be cut and then filled we need to motor
34:05We want to be ready as much as we can
34:08Our target of getting everything done before service is not gonna happen can't change it just gotta go
34:14Yes, chef. We need to make sure what we've got is ready or jar. Oh
34:20Can you believe it?
34:24Oh
34:26Here they come
34:28Hey crew come on in
34:30Oh my god
34:32The punters are rolling in which means ten minutes till summer
34:36Let's go
34:38Ah
34:42Ah
34:44Ah
34:46Oh my god, I'm in a pickle guys
34:48You gotta pipe it
34:49You gotta fill it
34:51There's gonna be a lot yet
34:53Yep
34:54This is a panic mode
34:56Literally
34:57Good
35:00Is that almost ready mate?
35:01I'm ready
35:02Oh my god, there is mountains of people coming into the Masterchef garden
35:07Hello
35:09Welcome
35:10It's a crazy sight to see
35:14Service wise
35:15I'm doing all the dessert
35:17And the other boys are doing the main
35:19We got bolognese
35:21We've got lemon curd doughnuts
35:23Can't be beaten
35:25I feel really happy right now
35:27Because the sourdough doughnuts
35:29It's just my little mark on this competition
35:31Like sourdough
35:33That's like the thing that defines me
35:35Let's go boys
35:36Lemon curd and meringue
35:38They're a classic combo
35:40I'm really really happy with how it's come together
35:42Who's excited for some doughnuts?
35:44How much?
35:49It's dough time in ten
35:52Nine
35:53Eight
35:54Seven
35:55Six
35:56Five
35:57Four
35:58Three
35:59Two
36:00Five
36:01Seven
36:02Seven
36:03Ten
36:04Two
36:05Who's excited for some gnocchi?
36:08And gnocchi
36:13We've decided to cook gnocchi to order
36:16Which 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
36:24Yup
36:25But, you know what?
36:26If anyone can do this it's Andre
36:28This guy is a machine
36:30Look at him
36:32Look at it
36:34Coming ready Andre's got like five pans of gnocchi gone. He's flippin man. He's like arms everywhere
36:40He's honestly, I've just never seen anything like it. This is so amazing to watch first hand
36:46There's gnocchi for days here
36:53No worries
36:55It just looks so gorgeous and atmospheric it really does feel like dough fest. I can't wait to a crew hurry
37:05Can we get the first dishes in?
37:10So we'll start with the savory orange teams gnocchi porcini bolognese. I think it looks great
37:17It does. Super generous portion
37:21Glistening like a lick of oil around the outside. I mean
37:25I
37:34Shout out to the self-proclaimed doughboys over there
37:40Yankee for the masses in four hours. That's just
37:44Stupidity yeah, and only Andre would probably put his hand up here. Yeah, let's do this
37:49There's a fine line between madness and genius. Yeah
37:51And he has come up with these beautiful light
37:55Plump pillows of gnocchi it catches all of that beautiful ragu and that's what you want
38:02I really love that fatty richness of the ragu
38:06It just made me want to be like round 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 and get those lovely ridges was just going the extra mile
38:20They have been worth it because they obviously catch more of that sauce
38:24So we look extremely attractive in fight is it look like it look like it's perfection
38:32Sweet dough from the orange team
38:36We have a sourdough doughnut with lemon curd and meringue
38:42It feels amazing
38:45Are you gonna look epic?
38:47I'm gonna hand it to Theo that sourdough doughnut is like
39:0610 10 10 10 10 10 10 definitely take this any day of the week because of the flavor
39:12I did enjoy the doughnuts got to give that I
39:17Think the lemon curd tastes super and also the richness on the sugar is just perfect
39:23I thought that the dough was really quite perfect. I love that caramelization on the outside
39:30Which is still super tender?
39:32He's done such a great job and the flavor is delicious and
39:36Do you know what for me that filling was perfect?
39:40I'm not sure whether the meringue was necessary. 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
39:56There we go
39:57I'm really proud of the pink team
39:59Let's put a little bit more lamb in there
40:01Really happy with the flatbreads the slow-cooked lamb pickled chilies the sumac onions. Could you want any more honestly?
40:07The 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. Hopefully that doesn't count against us
40:21So this is pink team's menu and their savory is slow-cooked lamb pitta
40:26I am fixated on these breads. I'm looking around everyone's got nice like charred edges
40:34I'm loving that. I've got some lovely char of mine. Yeah, mine's got beautiful char too
40:39I'm going in
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
40:58It's proved enough. It's nice and soft
41:01It does what it's supposed to do is wrapping well. Yeah, it's really plop
41:04And I love the lamb. It's tender. It's well cooked. It's delicious. All right, let's move on to pink team's Chinese donut
41:14What do you think of the looks of this one? It's it's hefty
41:20I'm a bit scared about how to eat this
41:22The thing I love the most about this was probably the chocolate creme pat
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
41:49I am not satisfied with the donut. I think it's too tough
41:54He hasn't raised enough
41:57And we end up with a lump of something which is not really what I expect
42:02Unfortunately on dough fest day. It's the dough that fell a bit short
42:07Yellow team wondering how they're going for service. Yeah, because when I saw them just before they weren't set at all
42:16I'm sorry guys
42:18I'm so sorry it's taking forever
42:21I am so sorry it's coming out
42:25It's really a lot of pressure when everybody's staring at you so just saying forgive us
42:31How many do we have total this is the first one i'm so sorry by the way
42:34Which fan favorite will lift the masterchef trophy watch every mouth-watering episode on 10 play
42:47This will get messy so definitely get a napkins
43:02I can't believe we pulled off those bloody noodles
43:07We're working really hard to serve those delicious southeast asian flavors
43:11Our 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
43:23But we were rushing obviously when you rush you make mistakes get a few noodles out
43:34Enjoy 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
43:47I think it looks good like plenty of crunchy like textual elements on top
43:54Why don't you have 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
44:12I just don't know if it was worth it. Yeah
44:16Audra was literally on noodle prep for the whole cook
44:20It just misses the mark a little bit. The first thing that hit my palate is how oddly unbalanced the sauce is
44:27I thought they were gonna hit this dressing so hard and I thought we would get all these like
44:32bright, vibrant, punchy flavors
44:35But all I'm tasting is just kind of this weird bitterness
44:38For me the first things that came up to me is the excess of noodles in my dish
44:43They did not have time to absorb the dressing or any liquid and sadly this is not only just overcooked
44:51This is a nightmare to eat. Absolutely. All right now we're up to yellow team sweet
44:56I'm going to eat with the lemon lime cream bun
44:59This is really hard to eat, eh?
45:11Oh, yeah, a bit down there.
45:14Yeah, really hard to eat, but I think Schneze has done a really good job on the brioche.
45:22It had that bready, yeasty flavour that I think real handmade brioche has.
45:29We get so used to these overly sweet buns that 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 with the little topknot that they eat for breakfast there.
45:42The lime curd, the lemongrass, is also really beautiful.
45:45I love the way they included those little bits of lime flesh in there,
45:48so you've really got those pops of sourness and that juicy fruit kind of thing going on, which is lovely.
45:54In France, we have something very similar called a tropezienne.
45:57I used to make them when I was tiny.
45:59Which consists of a brioche d'eau, flutter, with a crème madame inside with some kerch.
46:05Instead, what they did, the same, using lime and lemongrass.
46:09It's perfect.
46:13It's going to be doing this all night long.
46:16It's all right.
46:17Love that.
46:18Yeah!
46:18There's a big line of people there, hungry 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.
46:31Happy.
46:32Okay.
46:33Happy days.
46:34Woo!
46:34We worked cohesively as a team, and we've got some bloody delicious flavours going on there.
46:41Keep going, girls.
46:42You got this.
46:43No, you got this, Deckers.
46:44Fried pizza topped with stracciatella with sugo and exo.
46:48So naughty and delicious.
46:50And sweet dish shoe bun filled with an entele creme pack and a hazelnut praline.
46:57All right.
46:58God.
46:59I just hope this praline has turned out nicely for the judges.
47:02You're having a bed, Bob?
47:03I forgot this.
47:04All right.
47:05Thank you so much.
47:07Okay, turquoise team's savoury is a pizza fritter with salumi exo and 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?
47:33Wow.
47:37That is so good.
47:45So good.
47:48Let's start with the dough.
47:49Beautiful, beautiful aeration on that proof.
47:54It's got a little bit of chew and great flavour as well.
47:57And it's beautifully crisp on the outside.
48:01And it is just the perfect vehicle for all of the money that is going on top.
48:07This multitude of topping on the top, it is soft.
48:11That tomato sauce also very corresponds well with everything.
48:15And you know what?
48:15I will have the whole lot non-stop.
48:17Yeah.
48:18I think I'm going to go back for more.
48:21Bless you.
48:22Thank you so much.
48:27Turquoise team's sweet is Nutella shoe or Krakena?
48:30Okay.
48:31I'm very intrigued about this.
48:34Very, very intrigued.
48:36Because that hazelnut praline, at one stage it was literally a brick of toffee.
48:41It's all about generosity today, isn't it?
49:02Are you going in?
49:03I can't want to do it.
49:04Oh.
49:09Oh.
49:13Whoa.
49:14Whoa.
49:18I always worry a little bit when people do conventional pairings like strawberries and Nutella.
49:24But, uh-oh!
49:26They accidentally finished all of mine.
49:28Um, sorry.
49:32Sorry.
49:33Peeling back the lid and eating it, I felt like a little kid.
49:37It's just so joyful.
49:39And I am so glad that Laura saved that praline, which was more like a toffee, because that was my favourite part.
49:46Yeah.
49:46For Doe Fest, again, I wouldn't change a thing.
49:50The shoe, which was Declan's little baby, he really wanted them to be identical.
49:57And then the feeling is naughty.
50:00Very, very naughty.
50:02I've got to give it to Declan.
50:04Like, he didn't just do amazing shoe buns, he led that team.
50:07He led that team.
50:08I think they made a great team, the three of them.
50:09No, sorry.
50:10Take it.
50:11Woo-hoo!
50:11Up to it!
50:13Yay!
50:14Killed it!
50:14Team Turquoise.
50:15Great work.
50:15That's the last one, guys.
50:18We're done, yeah!
50:19We're done!
50:20Sold 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 to midnight.
50:28Gnocchi, boys.
50:34We 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.
50:44The garden, it was absolutely buzzing.
50:49And the food, don't even get me started.
50:53The good food isn't the only reason to celebrate.
50:57Altogether, you guys raised...
51:00$4,000 for charity.
51:06Woo!
51:07Woo!
51:07Woo!
51:08Woo!
51:09Woo!
51:09Woo!
51:10Woo!
51:11Woo!
51:12Woo!
51:13Now, with so many delicious dishes, you made it really hard for us to narrow down.
51:20Turquoise team, your pizza fritter was so freaking good.
51:26The dough was spot on.
51:28The toppings, holy moly.
51:32Yellow team, the flavor in that dessert was lovely.
51:35Senj, that brioche was brilliant.
51:40Pink team, those wraps were proven perfectly.
51:44The sauce superb and the lamb beautifully cooked.
51:48Orange team, your gnocchi was an absolute ripper.
51:51Plump, light, Andre, such an impressive and insane feat.
51:56We all served at least one dish we would be happy to receive at any festival.
52:04But there was one team that gave us two.
52:09And that team was the...
52:12Turquoise team!
52:15Yay!
52:16Yay!
52:17Yay!
52:18Yay!
52:19Yay!
52:20Yay!
52:21Yay!
52:22Yay!
52:23Yay!
52:24Yay!
52:25Yay!
52:26Yay!
52:27Yay!
52:28Yay!
52:29Yay!
52:30Congratulations, Turquoise team.
52:31Oh, thank you.
52:32Immunity is all yours.
52:34Yay!
52:35Woo!
52:37Good stuff, guys.
52:38Declan, that shoe was a chonker.
52:40That we loved every mouthful.
52:45I'm so happy.
52:48Well, Declan, Laura, Sarah, come Sunday you'll all be safe and sound up on the gantry.
52:54So good.
52:55Amazing.
52:57Good night.
52:58Well done, everyone.
53:00Such a relief.
53:01Well done, well done, well done.
53:04We'll see you next year at Turquoise!
53:07Sunday night on MasterChef Australia.
53:11It's John Declan!
53:12Woo!
53:13A two-round elimination.
53:16Oh!
53:17Puts their taste buds to the test.
53:20There are more than 40 ingredients in that bowl.
53:24Oh, Jesus.
53:26What are you thinking, mate?
53:28I really don't want to be cooking in that second round.
53:31Oof.
53:33And next week...
53:34Woo!
53:36...is the sweetest week of all.
53:39It's dishes like that that are career-making.