ANNOUNCER: Previously on MasterChef Australia... The ultimate kitchen triathlon. ..Anna diced, whisked and chopped her way to an immunity showdown against MasterChef favourite Callum Hann But her decision to explore her culinary dark side... I think I might go black. ..spooked the judges. It does look kind of scary. And the pin remained safe for another week. Tonight, season 4 favourites Ben and Andy swing by... Whoa! ..and everyone's in the mood to party. Feel like we need some Mexican music. With the boys in charge... Get cracking. We want to make sure we're ready. ..our contestants will create authentic Mexican street food. Boom, boom, shake the room. Let's go, red team. It's the biggest challenge Melbourne has ever seen. That's more than 500 people. You think there's 1,000 people there? Keep plating up, plating up, plating up. But will Sara's high-risk strategy... We're about to get absolutely flogged. ..pay off? # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # I've had that magazine at home and popped out all the recipes I liked. It's actually been a pretty quiet morning in the house. It's given us a really good chance to catch up on some rest and study. MATTHEW: This is favourites week so, you know, we're expecting that a lot of our challenges are gonna revolve around past contestants. But, you know, we never know what could happen. (BRIGHT ROCK MUSIC PLAYS) Whoo! (LAUGHTER) (SCREAMING AND APPLAUSE) AMY: So we answer the door and it's Matt Preston with Ben and Andy from season four. So exciting. GEORGIA: So weird to actually look at Andy's face and... "You look really familiar." Alright, let's get everyone to the kitchen. Whoo! Whoo! ASHLEIGH: Andy was the winner and him and Ben were really good mates throughout the whole show. I can't wait to find out what they're doing here today. I reckon you probably thought, beautiful sunny day, blue sky, outside by the pool, enjoy this fantastic house. Um, not the case. It's MasterChef. We did have let you have a bit of a sleep in, but we've got a special task for you today. It's a team challenge. And because it's a team challenge in favourites week, we thought it was a good time to bring back two of our favourites from season four. Are they talking about us? The winner... (LAUGHTER) The winner, Andy Allen and Ben Milbourne who was also a finalist in that series. Didn't get quite as far as Andy. No, the frustrating thing is every time Andy's name is mentioned it's "winner". So we had to change that today. It's the truth. Ah. (LAUGHTER) It's just the truth. MasterChef is all about second chances, and today we're gonna give Ben a second chance to best his mate Andy. So, no surprises - it's a team challenge. So this is gonna be really exciting. You can already see the rivalry between those two guys, so, yeah, I can't wait. Ben and Andy are with us for a very simple reason. We're gonna split you into two teams. Ben's gonna mentor one, Andy's gonna mentor the other. You're gonna cook - no surprises, Ben and Andy - Mexican. So, Ben and Andy love Mexican food. They're so passionate about it. Everyone's, like, insanely excited. Let's go outside and pick the teams. OK, this team pick couldn't be easier, really. In that pinata are discs covered in silver foil. They're either red or green. If you get a red disc, you're in the red team, green disc you're in the green team. The red team is gonna be mentored by Ben, and the green team is gonna be mentored by Andy. So, who wants to pick up the stick first? ALL: (SHOUT) Jessie! (LAUGHTER) Now, Jessie, why did they pick you? I'm extremely uncoordinated, so I think it's to make... You're on Ben's team, then. (MATT LAUGHS) Even at home, I'm known as being quite unco. And I didn't realise that everyone in the house had picked up on it so quickly. So, yeah, I don't know, is that insulting? I don't know. OK. (ALL CHEER) And another one! (ALL CHEER) So, the pinata finally busts open, so everyone's just jumping in to grab a disc. So I got a green disc, I'm on the green team. Red! Red! I just see a token on the floor and I quickly grab it and I frantically unwrap it and I see that it's red. And on the other side it says 'captain' Again? Really? (LAUGHS) On one of each of those tokens there should be the word 'captain'. Oh. Well, Jamie, you're one captain. OK, who's captain of the red team? (LAUGHTER) OK, today's challenge is very, very simple. You're gonna cook Mexican street food for 500 guests. 500 people. Oh, my God, I don't even know how we can feed 500 people. We are going to give you 3.5 hours for prep, 1.5 hours for service. Things you need to think about as a team - "What are you gonna cook? "How's it gonna work in that environment?" "Who are you going to send to buy your meat?" And, most importantly, "How much are you going to charge for each of your items?" Because in this challenge, the team that makes the most money is the winner. Sara absolutely nailed the pricing last time and that's what won it for her team, so I'm really confident she's gonna be able to do that again. So, lots of planning, lots of thinking, lots of discussion and lots of picking of the brains of your two mentors. So, Ben, off to the kitchen. Andy, if you'd like to take your team off to the lounge. Good luck, mate. Good luck. Come on, guys. Right. May be the best team win. WOMAN: Green! So, hang on, before everyone starts, everyone needs to relax. You guys... I'm not joking, I was doing the exact same thing about this time in the competition, and once I realised how to cook in these situations, my food was so much better and it makes it such a great time and such a good thing to be a part of, so relax. You guys are great cooks, you know you can do it. And we are going to absolutely smash the red team today. JAMIE: I've got a pretty clear aim for today. I don't want to have too many dishes. I've only got 90 minutes of service, so I want every single minute of that to be serving food. Food-wise, what are we thinking? I've got some suggestions here. I just think we do two, probably maximum three. Dish one, any suggestions. I was thinking something that we can sell a lot of and it's quick, is corn on the cob. Yeah. I think we need something more substantial now. Any thoughts? What I'm thinking is slaw, meat. Yeah, slaw, meat and then maybe something to freshen up, like a beautiful salsa verde, chimichurri even. Something along those lines. What about something sweet? Churros, you can just make huge batches of and then cook them to order. So, three dishes today - a marinated beef with a chimichurri sauce and a slaw, corn on the cob with a jalapeno mayo and we've got churros with a choc chilli sauce. Jamie, who's going to go and get the proteins? You should stay. OK, I'll stay. 'Cause you're the captain. I'm happy to go. Yeah, I'm happy to go. Alright, I'm confident in Rose. Rose and Matt. Let's go shopping. The rest of you, off to the site. Let's go. I don't have much experience cooking with Mexican food. I'm really hoping that my lack of Mexican understanding is gonna be made up with how awesome my team is. Have you decided on how many dishes you're gonna set out? I would do two mains, a corn as a side, and a dessert. That's it. Do you just want to do a good chargrilled corn? Yeah. Yeah, awesome. And just a spice butter that... We can make a massive thing of spiced butter and just put... (ALL TALK AT ONCE) Sorry, guys, just one at a time. It's feeling a little bit chaotic at this point and we seem to be a little bit all over the place. I have an idea. What about a crunchy chicken avocado salad, a beef Mexican bowl, grilled corn chicken and then some kind of chilli choc... Hang on, grilled corn chicken? Grilled corn? Grilled corn. You've got 10 seconds. You NEED to let the two people who are going to Coles know how much meat you're gonna buy, 'cause otherwise they're gonna go off with no idea. So it's two in total? You've got to send two people. OK. I'd prefer myself and Jess. OK, alright. Fantastic. Who's in charge while you're not there? We need to know what we're doing. Hang on. JESSICA: They're gonna be on their own at the site without us, though. Alright, you two go off there, the rest of you off to the site. BEN: So, do your maths. Sara decides that she's going to Coles with Jessica. We haven't really really made any clear decisions yet and we really don't know what's happening, and personally I've got a lot of concerns for the red team before we've even started. 1 AMY: It's a really hot day in Melbourne today. We're walking towards South Wharf and it's beautiful. It's a stunning day, a perfect day to have a Mexican street food stall. BEN: Come on, red, let's go. Come on. Come on, greens. ANDY: Come on, green! (ALL SHOUT EXCITEDLY) JAMIE: As we walk into the kitchen I just start thinking where I'm gonna put people and I just get planning. Reynold, I want you to help me with the sauce. You guys are happy to do the churros? Yep. Awesome. Um, Billie, you wanna do the corn on the cob. Yeah. For now? Slaw? Happy with that? Yeah. Awesome. Oh, eggs are here, Anna. I know the best way to tackle this task is to have a really well-set-out plan so everyone knows what their role is, everyone knows what they have to have done by service. And there's really no excuses if it's not done then. JESSIE: Let's do a plan. STEPHEN: Alright, prep list. 3.5 hours to prep today. I think that we're going to be pushing it. We're cooking for hundreds of people. This could be a disaster if we don't use our time wisely. So, we've got to break up into teams and do each element. So do a dot point now and start developing what you need to prep for that dish. What's first? Our strategy today is to divide and conquer, so Ava and I will be focusing on doing the chicken dish, Stephen and John will be focusing on the beef dish, and Jacqui and Georgia will be focusing on the dessert. And when Jess comes back, we're gonna leave her to the corn because she loves that sort of food. Cool. Ah, Jac, let's go. Get cracking. Let's go, let's go. Prep while you talk, guys. Prep while you talk. If you're having conversations, make sure your hands are working as well. Hello! Thank you. Thank you! ROSE: So, Matt and I run into Coles and we leg it straight to the butchery section. So, what do you think, roughly, you know, a good portion of meat for a person would be? Look, probably an average steak would be about 280 to 300 grams. It's critical for us to get this meat order right. The biggest mistake we can make today perhaps is running out of food and, therefore, not making enough money to win this challenge. I reckon if we grab 50 kilos of the sirloin, that would be good. No problem whatsoever. Excellent. Thanks for your time, Glen. Thank you. Good luck. See you soon. Alright, let's go. I've put my hand up to go pick out the meat along with Jessica, because it's the meat that's gonna determine how the rest of this day plays out. The last thing I want to do is run out halfway through service. So we're gonna need a cut of meat that we can cook very quickly to keep the supply up. We've got a beautiful sirloin here. OK, let's go 30 kilos of that. 30 kilos of that, and then we want to do a chicken thigh as well. Like, boneless chicken thigh. Beautiful. We can do that. Done. Awesome. Too easy. Thank you so much. You're welcome. We've taken a big risk by Sara coming out to get the meat, so hopefully whatever the red team have planned when we get back there, this meat is gonna fit into that plan. ANDY: This is looking good, guys. I'm excited. I'm pumped. You guys are killing it. Just keep going. Keep going at a good pace. Um...I'm just preparing the corn, ready for our charred corn element for the challenge. I'm gonna shuck around a hundred cobs of corn today, and that will allow for about 200 portions of corn to sell to the public. When Rose comes back from Coles, she's gonna help finish them off, so, yeah, big task but it's gonna be fun. You guys are all comfortable with what you've got to do? Yeah. For dessert, Anna and I are making churros with cinnamon sugar and chilli chocolate dipping sauce. So, the recipe that we're using for our churros is a choux pastry recipe. It's just I've tested it. She wanted to test how long they would take to cook and what size we're wanting to make them and all those things, so that when it comes time for service, we know exactly what we're doing. We are expecting 500 people today, and to feed that many people is going to be so much work. We're just going to have to keep on moving and not stop for a second. BEN: Looking good, red team. Looking a lot better than we used to look in week five. Ava and I are working on the chicken dish today, which is the chicken, beans and slaw. So we've got a lot to do, but I think we're going to work really well together. We're making an achiote chicken salad, so we're working on the achiote marinade now for our chicken and we're waiting for the protein to get here. So, we're doing as much as we can without meat. We've done the math for chicken and we think we're going to need about 5kg to serve everyone, so we need to make massive amounts of marinade to get all that chicken really flavoursome. Yeah, it's good, guys. Little bit more salt. That smells Mexican. (LAUGHS) That's good. STEPHEN: Today, me and John are going to do a sort of beef adobo burrito bowl and I going to get on with the sauce. You love cooking adobo? It's your favourite... It's seems to be the same... Is this the third time you've cooked adobo? Doing it again. It is. Johnny, you're so sneaky. So with the burrito bowl, we've got cilantro rice, tomato salsa, a slaw and the main component, which is the beef adobo is going to be the hero of the dish. So, we've gone from the Philippines to Mexico. Travelled the world. Today I am working on the desserts for Jacqui, so... Well, not desserts. Just a dessert. We are doing a Mexican-style Eton mess, so we're calling it Mexican mess. The Mexican mess is basically going to be made up of lime meringues, lime cream, some macerated strawberries. It's going to be delicious. Hopefully Sara's happy with it. Come on, Jess! Let's go, guys. Let's go, guys. Wardy. I run through the doors and we go and see our team and they are doing such a good job. We're in a pretty good place, so I feel like I've got enough time now to figure out quantity in each dish so I can begin to think about pricing. BEN: Alright, guys. This is the time when you sort of get into a bit of a rut and you slow down and you get lost in the job that you're doing, so I want jobs finished within the next half an hour and moving on to another one. Yes, Chef. Yes, Ben. Yes, Ben. Coles is here, guys. Wardy, Coles. Do you need a hand, mate? Meet the meat. SARA: Two hours to go and our meat has arrived. Thank you. I'm really glad that I was there to pick the sirloin with Jessica because if we had picked a secondary cut, we would be in a world of trouble by now and it's actually really working out well. Sa, how much chicken thigh did you get? What did we get in the end of chicken thigh? 35? I think so. 35? Yeah. Kilos. We seriously underestimated how much chicken Sara ordered. 35kg - that's a lot of work. Get the chicken cleaned down... And then start the slaw again. Just put everything together. Getting this on and in is a really important thing. Food needs to be ready as soon as we start service today. I need to get that chicken portioned and ready, so I'm getting really, really stressed that I'm not going to get this done in time. ANNOUNCER: Coming up... Come on, red! Let's go! ..it's a Mexican stand-off against 500 hungry customers. ASHLEIGH: We need to make sure that we don't fall behind or it'll all fall apart. But will there be enough food to go around? We are going to run out of stuff so quickly, it's ridiculous. I need more churros, guys. Let's go. We may as well just give up now. This is where the challenge is won. Let's go. Keep going, girls. We have no idea what we are in for. Whoo! 1 MATTHEW: So, today's challenge is a Mexican street food challenge. We've got two teams competing. We've got to serve as much food as we can to 500 people. The team that sells the most food and makes the most money wins the challenge today. Guys, remember, we're catering for 500, so don't leave it short. Boost it out. As much as you can. ROSE: Let's smash it, guys. Come on. I feel like we need some Mexican music and maybe some tequila for everyone. I've got tequila. I'd smash a bucket of Coronas right now. Oh, my God. (LAUGHTER) Has the rawness come out of the onions? Cook it a bit more. But that's tasting good. AVA: I'm really frustrated about how long it's taking me to get through this chicken. I need to do about 125 portions today, so I need to motor with this and get it in there to marinate for as long as I can so that I'm ready to cook it, but it's taking so long. ANDY: How are you guys going? BEN: Yeah, alright. It's exciting seeing them, hey? Yeah. They seem more organised than we were. Much more organised. Remember the first few... The first five weeks, we had no idea. We were working on our own, pretty much. We had no idea about prep lists, no idea about stations. I like it. There's, like, teams forming. In the side. They're talking to each other. It's good. I'm very impressed. We have to lift our game to keep up with them. I know. Yeah, it does look good. It looks great, George. I love it. Absolutely love it. And it feels like a little bit of Mexico, doesn't it? I love the colour. And the temperature. And the temperature. Fantastic. Beautiful. Well, we need to find out what they're doing and how they're going. Andy, Jamie, do you want to come over and have a chat? Let us know how you're going. So, what's happening? What's the menu? Because that dictates everything, doesn't it? Sirloin of beef with a chimichurri and a slaw. We've got churros and we've got corn on the cob. I've got one big question for you. This challenge is not about 500 people. It's about money in the till. Absolutely. Yeah. What's your thinking about pricing for that sirloin, for the corn and for the churros? We want it to be reasonably priced, but we know that we've got to win this competition based on price. Price something at $5 versus pricing something at $7 and all of a sudden... ..it's making a difference in the till. I've got a pretty clear idea of how much I want to charge, but I've also got a little tactic up my sleeve. I don't want the other team to know what we're pricing, so I'm going to wait till five minutes before service starts and then I'm going to put the pricing up. Let's talk turkey. Sorry, Mexican. Yes. Menu first. So, we have an Eton Mexican mess for dessert. Oh, so we're going to start with dessert. Yeah, work our way backwards. Why not? Alright. Yeah. Start with the sweet stuff. How much is that? Oh, I haven't figured out. I've got to look at portions first before I decide. How many portions are you going to have on the mess? Um... I'm not sure what we're doing at the moment. Not sure about price, not sure about how many. They're going hell for leather at the moment with the meringue. I'm going to give you some quick advice, right? You're the captain, you're the leader. The buck stops with you, right? You're in charge. So, do you know what that means? You need to know everything. You need to know your quantities or you need to dictate to them what you want, right? Based on a sum of money that you want to turn over. Yes. OK. Because you remember from the last challenge, it was all about revenue, isn't it? Never too late to get the troops together and choose the direction. Choose which path. Choose the wrong path - disaster, you go into elimination. Choose the right path... We're choosing the right path. ..win the challenge, everybody's happy. You know, I feel like I want to do the right thing by my team members and I feel like I'm not doing that at all and I'm letting everyone down, So I need to get in there, figure out my quantities, figure out portions, figure out pricing, because I do not want to drop the ball on these guys. GARY: Guys, just so you know, you've got one hour before the doors open, yeah? So you know what that means, don't you? Hurry up! GEORGE: Come on, guys. Come on! Come on, red team! Come on, green team! God, time goes so quick. Alright, guys. If Gary is giving you an hour until service, that means you've got about 45 minutes left of prep before you've got a 15 minute clean down and get ready for service. I don't need it needs any more, though. Otherwise I think we're just going to taste passionfruit and no lime. That is amazing. That is amazing. Leave it at that. So really, really push now. John, I need more rice on, stat. Yeah. Five minutes on the rice. Keep pushing through, guys. This is the part where everyone's... ..everyone's sort of getting in the routine. We really need to lift our level. We've got a little bit of time to fine-tune our dishes and make them better than the red team's. Keep working, but. Let's go! Good work, green. Let's go, green! Keep pushing! We are almost at the end of the corn. JAMIE: My biggest worry is that we won't have a steady supply of food during surface. There's an elimination challenge for the losing team, so there's no room for error anymore. I'm just putting the churro mix into the piping bags so that we can put it in the fridge and then once we're ready to start service, we can just bang them out. ASHLEIGH: Our biggest concern is the amount of people that we need to feed and we're going to just need to keep motoring through or we're never going to have enough food ready for service. Let's go, red team. Keep pushing. You're doing a great job. Have you got your oven ready to go? Yeah, it's on. 120 at the moment. AVA: So, it's less than an hour till service and I've just started to cook the chicken, so it's a pretty big concern if I want to have food ready for service. BEN: The achiote smells good. Yeah, it smells beautiful, doesn't it? So, you're going to char them here, put them in gastros in the oven. Yeah, I've got a gastro there and I'll get it straight back in the oven. I just want to get that colour on the outside and get straight in the oven. Cook it through. Yep. Alright. Thanks, Ben. I want to have at least 50 portions ready to serve, so I just need to focus on this chicken and get it cooked perfectly. Looks good, babe. Just make sure they are not obviously red. No, no. But I'm getting that char on it, then I'll get it out. We are doing really well. We're on track with all our dishes. We will be writing our prices on the board. Just not yet. Yeah, we've got some people out there. We've still got enough time. Are your prices on that board? No, 'cause they haven't got prices yet. Should I put prices? The green team still don't have prices up and I know exactly the game they're playing. Yeah, it's a bit of a...a bit of a good old Mexican stand-off. It's not a bad idea, Sara, to have prices on there while they're all standing there looking at the board. Very interesting. No prices yet on the menus by the team. I wonder what little game we're playing, huh? Right, guys, crack on, yeah? Less than 30 minutes. Come on! Let's go! Yes, George! Andy, Ben - boom, boom, shake the room, yeah? Just for you two. Five more minutes, guys, then we clean down and get ready for service. Alright! Yes! Oh, smells beautiful. Oh, my gosh. That looks awesome. Guys, if we can really push to have everything sorted in the next 15, I would love it. Yep. Happy days, guys. Good work. Keep pushing it through. Alright. We really need to get cooking. Yeah. When you're ready. It's literally 20 minutes or so till service and I've got to get prices on this board because, you know, it's not only our menu but it's our prices that are going to attract people. So, today is Mexican and Mexican, for me, is all about cheap and cheerful, so I don't want to overprice our items. So today I am going to be pricing the corn at $3.50, the chicken at $8.50, the beef at $9.50 and our Mexican mess at $6.50. They're probably on the low side, but hopefully if I can price fairly today, we can still win. Green team! Your prices aren't up yet. They're going up. They're going up right now. So, at the moment, all the customers think your food's for free. We're a couple of minutes away from service and Sara has put her prices up, but she's gone fairly low. So we're going to go with $12 for the sirloin of beef with chimichurri sauce and slaw, $7.50 for the churros and $6.50 for the corn on the cob with jalapeno mayo. We're pricing fairly, but we're also pricing astutely. Sara's a pretty fierce competitor and my aim today is to beat her, so... Right, guys. There is a massive queue. How many people? About 500. And they're all going to hit you in about 10 minutes. Come on! Come on, reds! Let's go! We're going to get this show under way, alright? We're about to get absolutely flogged. ANDY: Let's keep pushing it, guys. Let's go, go, go. We want to make sure we're ready, yeah? We do. Come on. We need to get plates up. Let's go. I think we've overfilled our bags, Anna. I'd be lying if I said I wasn't a bit worried with the churros. We've only got about five churros up and I was hoping to have about 20 and plenty more in the pipeline, so I'm bit concerned that we're not going to be able to meet the demand, come service. Sara! Sara, Jamie. Come with me. I just want to show you something. Because this is important to get your headspace around. Have a look at this. Come here. A bit further along and see how long this line goes. SARA: It is a long line. There are a lot of hungry people and I'm worried I'm not going to be able to feed everyone. So you have to be prepared for when they come in. They're going to get two or three things each. Have you got enough food? If you haven't got enough food, how are you going to make more food to cover it? Because we know you're going to get absolutely slammed. Now, point number two - in that bakery challenge, it was won or lost in the first half an hour. For me, with this challenge, this is going to be won or lost in the last half an hour. Whether you've got food to still serve, still sell, in that last half an hour of service is going to define whether the green team or red team win. Yep. OK. Alrighty. Come to the green team! Go, red team! Green team! OK, so there's probably, like, people as far as the eye can see. We are going to run out of stuff so quickly, it's ridiculous. AVA: I am in so much trouble right now. I've only just started to cook a huge amount of chicken, so I'm really going to have to rush and I hope I can get it done in time. 1 Have you got your serving plates ready too? Um, not yet. You need to get your serving plates ready. You really need to get set up for service. Yep. The best thing about churros is to have them really nice and hot, but we want to make sure that we've got enough to go once service starts, so we're just banging them out as fast as we can. If the first order's churros, we need you guys to be ready. Alright, I'm gonna start putting churros on plates because I'm running out of room in the sugar. I'm so scared this chicken is going to fly at the door, so I need to cook as much of it as I can now so that we're ready to just throw it at the hungry masses of people. But...yeah. It's a bit nerve-racking now. Adds the pressure on for sure. A couple of minutes till service starts, I know that I'm probably not going to have enough time to finish the cooking process in the oven and I'm going to need to work it all on the grill. So...that's a big worry. No more cooking anything. Stop cooking, start cleaning. Think of service. Your head should be in service now. We need to seriously start plating. Dessert have got some stuff. As soon as people come in, I don't want them to wait 30 seconds or 20 seconds or nothing, OK? It's manic. We need to drop everything, clean down and start plating food because if we continue to cook, we're not gonna have a single dish ready for that first customer. So, that's a mass. That is a mess. So I'm just going to start popping them on. You need to have food ready to go straightaway. If you don't have it there, you're going to miss out on those initial dollars and that could mean everything. That's a really good serve now. Guys, I hate to say, we've done the easy part. But you guys have gone and come through with flying, flying colours. Our food's looking delicious. If we get this service done, this challenge is ours. You guys don't go into elimination, yeah? Got to get it, guys! Let's go! BEN: You need to start getting yourselves ready for service, so have a plan in your head. Also, I am extremely proud of the dishes you are putting up. They are Mexican dishes. So be proud of the food you're about to send out. Love what you are doing. And remember, this is the fun bit. This is the time you enjoy, so enjoy it. Let's go! Right! Guys, just so you know, 500 hungry people are just about to descend on you. Good luck and I'll give you a count. 10 seconds. JUDGES: 9, 8, 7, 6, 5, 4, 3, 2, 1... Good luck. Come on in! Come on in, come on in. Come on in. Come on in. Queue up here. Oh, no. Look at how many people. Hi! Who can I help? GEORGIA: Service starts and it is literally a tsunami of people and we have no idea what we're in for. I'll just get one of everything. You want one of everything? That sounds good to me. One of everything? Right. Take yourself a dessert. There's chicken for you. I'm coming up with more. One chicken, one beef. AVA: It looks like a One Direction concert. Like, there's so many people there. It's nuts. What are you after today? Hi, guys. How are you? Who wants some food? MAN: We do! Alright, guys. Who can I help? Hello. Can I have one of everything? One of everything. We've got to work faster. Faster, faster. Bros, do you want to put another tray in the other oven? ROSE: It is bedlam and no-one is waiting for corn. Not on my watch. You want corn? You're going to get corn. There's corn ready to go. I need more beef. I need more beef. Hang on, hang on, hang on. Our food is just flying out. People are buying it up superquick. We can't cook it as quick as what they want it, but hopefully it won't be an issue. Are you serious? I know. It goes all the way down to the bridge. That's more than 500 people. You there's 1,000 people there, but that's 500, Gary. No, no. There's more than 500 people. What do you reckon? I reckon... I have never... I reckon there's 100 people in there now. You know, if it was me, in all honesty, I would have had 100 portions of everything ready to go, racked and stacked, back-up behind. Somebody on the counter ready to go. Come on. Look at the queue. Money, money, money. One of everything. We've got one of everything! Come on, guys! Let's go, green team. So, you're after one of everything? A couple of minutes in and churros are flying out the door. We're massively under the pump already. All people want is churros and it's...it's non-stop. Keep pushing those churros, guys. They love the churros. Yep, they're coming. Keep pumping them out, gang. Keep pumping them out. ASHLEIGH: They're going much faster than we thought and we need to make sure that we don't fall behind or it'll all fall apart. Two chicken, a beef, a corn and a mess. That's a mouthful. GEORGIA: Everyone wants a Mexican mess. They are flying out the door. We are just having to keep plating up, plating up, plating up, and Jacqui and I are on fire. Tell me when you need me to make up some more, Jacqui. We are just about done on that, but we've got a few ready, yeah? OK. You need some more? There you go. What would you like? Two chicken? The chicken's going really fast, which is really good. There you go. One chicken, one beef. 15 minutes into service and feeling good. Turning that chicken. And then we have a customer return her chicken because it was raw. Hi. The chicken's actually raw. Little bit under? Not a problem. We'll get you one straightaway. So sorry. That's my fault. I feel really, really awful. That's the cardinal sin in MasterChef, serving raw chicken. It's the cardinal sin of this industry. There you go, love. Hope that one's better. I'm so sorry about that. The chicken, I thought it was cooked really well. We had one raw chicken come back, which makes me mortified, so I'm just taking a bit more care with these because I'm so upset that women came back. I'm trying to be so conscientious with this chicken. I don't know how one has slipped through. Two lots of everything? Sure. No worries. ANDY: We can only get out as much as you can plate, so we need to go, go, go. I need two more churros quite quickly. ASHLEIGH: Yep. They are seconds away. We did not expect the demand for churros to be quite so high and Ashleigh and I are just completely under the pump. We're just banging them out as fast as we can, but it doesn't seem like it's fast enough because they are just flying out the door. Hi. I can give you two beef. I can give you two corn. I need two churros quite quickly as well. Come on, guys. Yeah. Coming. Coming. Guys, if you haven't been served, please move this way. Thank you. Hi, guys. Hi. Hey. Just returning some raw chicken again. This is the second one. Sorry! No worries. That's OK. Let me get you a fresh one. AVA: 10 minutes later and the same lady comes back and she says her second piece is raw as well. I'm so sorry, ladies. Third time lucky. Let's hope so. Thank you so much. No worries. Have a lovely day, ladies. I'm sorry. Good luck. Good luck. Thanks, guys. See you. If it's getting down the line that there is raw chicken coming out of the red team, people are going to be jumping to the green team for sure. Can you give me a hand, Ben? Yeah. So, it's probably... Is that I'm not getting it in the oven? Yeah. Are you just cooking it on here now? You're not oven? No, I'm cooking it as long as I can on here. Yeah, that's your problem. Shift all this over, get more on. Get this layered up. So char all this, get it in the oven straightaway? Get it in the oven and then work on your next one. You got to be taking chicken out of the oven, not just off the grill. OK. No worries. Sorry, Ben. Hello. What can I get for you? Chicken. Sure. ANDY: Remember, we've only got an hour left, so keep pumping them, girls. Yeah. Yep. Alright. Anna and I are really under the pump and am a little bit worried that we've underestimated how much work these are actually going to be. I'm not sure how many we had ready, but they've already all gone. They're selling really quickly so far. We've only got one fryer going and we couldn't be working any faster if we tried. How are we going, guys? We're going well. Keep pumping them. We need churros. Guys, we're waiting on two churros. You're waiting on churros? I need some more churros. I need churros. One minute. Come, guys. Churros. We need the churros. ASHLEIGH: They're coming. Push it out. We have got a minute wait on the churros. Who can I give some corn and some sirloin to? If we don't figure out something fast, we're not going to be able to keep up with demand and we will not be able to take in enough money. Anna, we're waiting on two churros. Coming. One minute. Then we will definitely be heading to elimination. 1 Come on, guys. Churros. We need the churros. ASHLEIGH: They're coming! Push it out. We've got a minute wait on the churros. Who can I give some corn and some sirloin to? We've got heaps of beef here, guys. Oh, come on, you stupid thing. We've still got a little bit of an issue with these churros and it's one that I need to address very quickly, otherwise we're going to fall behind. AMY: Anna, we're waiting on two churros. ANNA: Yep. One minute. OK, they're coming. We've got another deep fryer on the other side, so I get Billie on to helping the girls out cooking more churros. How can I help you, ladies? Can you grab bag and start to cook on the other side? Yeah, sure. Where are they? They're all in the fridge. How long are you doing them? Just until they're nice and golden on both sides. No, like, how long? Like, centimetres. Just have a look at these ones. It's such a belief that she can get onto the other set of fryers and we can really start pumping out these churros. OK, there's a churros up. Churros up. Churros up. We're on! We're back on the churros train. Oh, they look awesome, Bill. Oh, good job, Billie. Who's waiting on churros? You're waiting on churros? You had a churros, yeah? You're waiting on churros? The churros are going really well now. The girls are just going crazy and the customers are loving it. Let's keep pushing it through, green team. Come on, guys. Two beef. Two beef. Corn. Yes. And one of the others. One of each. Yep. Take your pick of that. That's it, guys. Pace is good. Keep it up. We're keeping up with demand at the moment. Everyone seems happy. But I have a feeling we're going to run out very quickly. No, we're not. We're not going to run out. But, yeah... We're good! Stay, customers. Stay. Stay. Red team all the way. There you go. Thank you so much. Just pay at the other end for me. Thanks, Billie. Mine are really skinny. Maybe turn the oil down a little bit. OK. Everything is selling. It's going amazing. But we just need to keep pumping it out. The more that we sell, the more chance we have of beating the other team, so yeah, I'm just trying to get as much out as we can. We've got two more churros ready. Hi. Does anyone want to come through? Well, green team started this challenge hot out of the blocks. Let's run through what they've got. The corn. GEORGE: How much? $6.50. I like the idea of the charred corn and the gooey stuff and the cheese. It's just on-trend. Makes sense. Love it. And it smells magnificent. Oh, you're going for it, are you? Why not? Nibble away. (LAUGHS) You know what? You order that, you know exactly what you're going to get and it delivers. Doesn't it? Charred corn, sweet. Something gooey. Something cheesy. A little bit of a chilli kick in the background. I think it's great. I want more cheese. Do you? Yeah. Yeah, more cheese. More cheese, more lime. You know what? It's alright. The crowd will love it. Look, I like it too. It's good. Can't forget the cheese. Oh, you want the cheese? You want a bit of extra cheese? There we go. I'll hook you up with a bit of extra cheese. Hi. How can I help you? Can I get one of each? One of everything? Sure. ANDY: How's the beef? Good, man. Yeah. Yeah? Make sure it's rested. I'll make sure it's rested. Hi. What can I get you? The lot. One of everything? GARY: So, what was the beef? What was the... MATT: Sirloin of beef and chimichurri. $12. Nice. GEORGE: I'm pleased with the cooking of the beef. It looks beautiful. And it's got volume there. Could the spice be balanced out a bit better? For me, yes. To use your line, though, there's a lot to love about it. It's cooked perfectly. I don't mind the chilli kick, and I certainly think that all those ingredients in the slaw - super fresh and have been cut beautifully. My question is going to be are people going to be saying, "Where's the avocado? Where's the tomato? Where's the lime?" Where are those flavours that we sort of identify with Mexican? And that would be my main criticism with the green team's dish. AMY: Was that two beef? Yes, please. Two beef. The beef is really nicely cooked. Nice. It's really spicy. And it's not a let-down. It's really good. Perfect amount of spice. I think it's worth $12, yeah. Definitely. It's awesome. Really good value. Coming in, ladies. Oh, thanks, Billie. Go, Bill. Oh, look at you go. Who wants a churros? There you go, buddy. Nice work. You're right. MATT: Gary, how do you feel about $7.50 for those? Ripped off! Ripped off big time. That is ridiculous. I mean, really, that is... That is not value. There's no value there. That's... I'm feeling ripped off. Yeah. The biggest problem for me is they're not crunchy, they're not crispy. And you know what? If they're good churros, they should have been able to get ahead of themselves, batch them in, get them crispy, put them on the side and then either dunk them back in or keep them warm. You know, there's no reason. Whereas these... They're just... Look. Why even worry about that? Just give me a big doughnut with some chocolate sauce. A big churros with chocolate sauce and stop mucking around. It's a food stall and we sometimes forget it's a food stall and you want value. But this business isn't easy, which is what they're finding out. Well, green team, not bad. On the whole, I'm really pleased with it. I think they made some good decisions and if they can fix some of these problems, I reckon they going to make some good money. Yeah. We've got half an hour to go. Half an hour to go. Let's just get this food out for people. Have we got enough slaw, guys? ROSE: Yeah. You've got enough. We'll have enough. Red team, green team, listen up! 30 minutes to go and there's still hundreds of people to feed. Come on. Push, push! Let's go! JAMIE: Keep up the momentum. You guys are going really well. Keep firing! Let's go! Let's finish strong! Come on, green! We can't get the money in the till fast enough. Keep pushing it, guys. Let's keep pushing it. Got more slaw here, Matt? Can you keep going with that? Yeah. We've got half an hour to go and the demand is still greater than the supply, so now we've really just got to try and keep getting the food out and just keep serving the customers and just try and make every dollar we can. Sara, this is where the challenge is won. Let's go. Red team, you're doing so well. I'm so proud of you. Matt Preston said this is either going to be won or lost in the last half an hour, OK? Keep pushing it out, guys! We're doing really well. People are shopping green and they're loving it. Thanks for joining our team, everyone. We really appreciate it. Ben, I'm worried about prices. Do you know what their prices are? We've got about half an hour to go and I'm starting to feel really anxious with the way I've priced my menu. There's your beef and chicken. Today is all about money and every item the green team have on their menu is priced a lot more than ours. It was the last thing I wanted to, but I have got to change our prices, otherwise we are absolutely going to lose this. We may as well just give up now. So, it was the last thing I wanted to do, but I am going to change our prices. I'm going to make our corn $5. The chicken is going to now be $10. Our beef will be $12.50 and the Mexican mess will now be $8. I'm so worried at this point. I should have priced that little bit higher from the beginning. Looks like the red team is putting their price up. Unbelievable. So how come they've changed the prices? I changed the price because today is all about money and it's literally the difference between a dollar if we win or not. Fair enough. No worries. Good luck. Thank you so much for understanding. Thank you. No worries. Bye. We made the portion sizes a little bit bigger as well, because we want everyone to be fed properly tonight, OK? 1 Thanks for shopping green. We won't raise the prices on you. Hey, what did they put their prices to? They put them, like, everything 50 cents above ours. That's alright. We'll sell more food. Yeah. Hi, guys. What can I get for you? One of each, please. Of everything? Fabulous. Wow. Red team, it's colourful. That's Mexican food. GARY: Yeah, love it. And, you know, I'm salivating. You're absolutely right. It does catch your eye and it's really colourful and you're right, you know, it's instantly appealing. They've done a few things, though. Sara is panicking and she's stumping the prices up in front of the customers. Imagine on a busy Saturday night and you get halfway through service and you just go, you know what? Let's bang 20% on everything because it's busy. You can't do that! You'd be out of business. But anyway... Right. Let's try the corn. Green team's corn was better. Way better. More flavour. You know why? It's been boiled and grilled. It doesn't have that sweet, you know, kind of reduced, caramelised flavour that corn straight on the grill has. Just make sure you've got a red napkin so we know that it's red team, OK? This looks alright, though. I like the idea of the black bean and charred chicken. There's just no, like, bam of chilli and whoosh of coriander and smash of lime. The thing I love about it is the char and I love the idea of that lovely sauce. Great expectations. Pop it in your mouth and you go "Oh, needs a bit of chilli. "Needs a bit of salt. Needs a bit of lime." It's interesting. When you look at their beef dish, you know, you've got avocado, you've got lime. You get a sense that there's a bit more going on. Well, that's got a bit more to it. A bit more freshness. I like that. Look, I love the avocado. Love the char on the beef, but it should be more caramelised. It should be more tasty. Yeah. The chicken is fantastic. Do you like the chicken, Amber? Yeah, the chicken's really good. Well, I had the beef and it was amazing. so we know that it's red team, OK? This looks alright, though. I like the idea of the black bean and charred chicken. There's just no, like, bam of chilli and whoosh of coriander and smash of lime. The thing I love about it is the char and I love the idea of that lovely sauce. Great expectations. Pop it in your mouth and you go "Oh, needs a bit of chilli. "Needs a bit of salt. Needs a bit of lime." It's interesting. When you look at their beef dish, you know, you've got avocado, you've got lime. You get a sense that there's a bit more going on. Well, that's got a bit more to it. A bit more freshness. I like that. Look, I love the avocado. Love the char on the beef, but it should be more caramelised. It should be more tasty. Yeah. The chicken is fantastic. Do you like the chicken, Amber? Yeah, the chicken's really good. Well, I had the beef and it was amazing. The guacamole was really nice as well. That was nice and smooth and that just lightened it up, so I liked it. I had the chicken and I thought it was delicious, actually, but there wasn't very much of it. And actually, the price went up while we were standing in the line as well. But it was good food. It tasted very nice. More. And then a dessert here, please. GEORGE: I've got a feeling Georgia had a big hand in this dessert. Oh, yeah. Oh, yeah. GARY: Why is it Mexican? I think people will forgive a lack of Mexican authenticity to this dish because it's delicious. It's a beautiful British dessert and I love it. England did not invent the strawberry, Gary. Or the meringue. You've got to let it go! Let's go, guys! If you've got your food, please line up behind one another so we can serve more people. Thank you so much. MATTHEW: Let's keep pumping out these churros, guys. Plenty of hungry customers out there. Let's go, go, go. Keep going, girls. Love your work! Push that churros! Come on, guys! Churros, how many? Go, go! Anna, Billie and I are working on these churros together. They're just flying out the door and we can't keep up fast enough. Churros, churros, churros, churros, churros. Yes, perfect. Hi, guys. What can I get for you? One of everything. Sounds good. We'll get that for you in just a tick. We're running on fumes. It's all based on excitement now and trying to get each other up. But they've found their groove. They know what they're doing. They're learning. They're getting better. That's what they do in these team challenges. How are you feeling question? I feel good! Could you keep going? Oh, yeah. We've got enough chicken to serve, like, another hundred people, so let's keep going. Let's keep going. Let's keep going. I guarantee you Andy doesn't have any more food. Are you running out of food, green team? No. No, we're actually... Look at all this beef. It's beautiful. Are you running out of food? No, we're not. Anyone else want some food? WOMAN: Yes! Yes, that's what we want. We're not running out. You're not running out? One of each. Here they come. I hope you've got enough food to sell. Churros? How many? Two. Excuse me. Excuse me. Excuse me. I'm just gonna serve the back of the queue. We want to get you fed as much and as quickly as possible today, so my lovely friend Stephen is going to be looking after you. I've got chicken. I've got beef. I've got corn. Red team! Green team! Two minutes to go. (CHEERING) Come on, red! Let's go! Let's go, green! Let's finish off strong! We've only got a few minutes to go. Now it's just about getting those last few dishes sold. Just want to go hard right to the end here and just try and make every dollar we can. Anyone for corn? Anyone for chicken? Anyone for beef? SARA: We have so much food left over. More than I ever thought we'd have, So we're going and getting as much cash as we can. Come on, everyone! Let's go, the red team! We're doing everything half price! Whoo! Excuse me, excuse me, excuse me. Excuse me, ladies and gents. All I'm thinking is, "How can I make more money for the team?" Definitely don't want to be in an elimination, so, you know, we're desperate now. No discount? No discount. No. No. Honestly, I've sweated all day over that. Two dollars for corn, guys? Two dollars for corn? I need more churros, guys. Let's go! Yes, they're coming. Two corns for five dollars. MATTHEW: We're really desperate to win today. With only a few minutes to go, we're just doing everything that we can and try and get those last few dollars in. Two corn here! Two for five bucks! Two for five bucks. There you go. Come on, guys! Come to the red team! Two beef for the price of one! Come on! We've got bargain basement churros over here. Who wants a churros? Corn! Corn! Corn! Anything! Anything you want to pay for corn. Two churros. Who wants these last churros? Guys, 10 seconds to go! ALL: 8, 7, 6, 5, 4, 3, 2, 1... (CHEERING) Well done. Well done, mate. (ALL CHANT TEAM NAMES) Well done. Like, seriously. I could not be prouder. How much better does it feel when you know what you're doing? Well done. No matter what happens... SARA: No matter the outcome, I'm so proud of you guys. Win or lose, we could not have done any better. You guys and girls have raised the bar to a level that didn't think was possible, so bloody well done. I'm super proud of you guys. If I had a restaurant, you guys would be my first employees. Thank you for your help. JAMIE: I think our pricing was spot-on. We had a constant stream of customers all day, so I'm really happy. That was epic. That was so epic. I think we did really well. Only regret at this point is not making our prices are bit more competitive from the beginning. What an absolutely massive, and we mean massive, challenge. And a truly special challenge and it couldn't be anything else with two MasterChef favourites back in the kitchen. Huh? It feels very surreal, looking at you two back in the line, I'm just putting it out. It feels weird standing here, watching you three again from that position, but it reminds you of how lucky we were to go through what we went... Like, very rarely in life do people put on something so you can learn and grow and that's what you guys have got, so do not waste your time here. Andy, you remember the ups and downs? Oh, the downs probably more than the ups. That was all we had until this point. Week five - it was just downs, downs, downs. I don't think I spoke. I don't think I cooked anything that you didn't throw back at me and say, "Better luck next time, champ." How did these guys go in your...? They performed better than I could have ever imagined. If there was anything to do, there would be five people running to do it. There was no backing down when it got tough. Those poor girls at churros central. I looked over and they were red and they were covered in all sorts of God knows what, but you looked like you were loving it. And, Ben, how did the red team go? The same. I couldn't speak higher of them. A few little hiccups here and there, but they pushed through it and I think they got... They got better as the challenge went on. They were in the weeds for a little portion of it, but once they caught up to themselves and got going and I think once they started to enjoy it, that energy kicks in of service and then people work faster and quicker and they caught up, which normally goes the other way. You know what? You fed... A lot of people. Hundreds of people. And you prepared about 1,400 items of food between the two teams. Wow. And for a grand total of just under $12,000. Specifically $11,891.85. Oh, my God. And now the good feeling is that the money raised will go to the National Breast Cancer Foundation, so absolutely well done. Brilliant job. ASHLEIGH: It's amazing. I can't believe we made so much money in such a short space of time. It's such a huge achievement for us. Green team... ..clear vision right from the beginning. You kept it simple. Great decision to only have three dishes on your menu. Red team, from the absolute get-go, let's be honest, Sara, where were you? You went shopping and left your team to just kind of muddle through it at the beginning. Yeah. And as a team, you committed one of the cardinal sins of MasterChef and that was undercooked chicken. Shouldn't happen. But this challenge was all about the money you managed to get into the tills. There is a difference between the two totals... ..of just over $250. Good luck, guys. Red team... ..you made... ..$5,807.70. Green team... ..you made $6,084.15. Well done. Well done! It was a really nice relief to know that we've won and all our hard work has paid off. It's just awesome. Green team, you made $276.45 more than the red team. It really was that close. Red team, you took a risk putting up those prices. It didn't pay off, but you'll never know whether it cost you customers or whether it got you closer to the green team's total. Yep. SARA: At the end of the day, two teams go into this. One team has to lose and it's my team today, so... ..it is what it is and... ..a charity got a lot of money today, so that's what I'm focusing on. Guys, what can I say? Red team, we're going to see you tomorrow in black. Obviously you know what it's all about. So, wake up in the morning fresh and ready to go. Guys, goodnight. Goodnight. Thank you. And well done today. Brilliant job. SARAH: I just let everyone down. No, you didn't. ANNOUNCER: Next time ` Please welcome Justine Schofield. ..she's a favourite of the MasterChef kitchen. I'm so excited to meet her. But her reinvention test... It's a little frightening. ..will rattle our strongest cooks. This is a complete catastrophe. Run, run, run. They're updating... That smells really, really good. I'm totally pushing myself. ..a '70s French classic. That is awesome. GEORGE: It's a beautiful, flavoursome dish. Oh, my. But for one contestant, this challenge will be their Waterloo. Where's the flavour? I don't like it. Supertext Captions by Red Bee Media Australia redbeemedia.com.au Able 2015