ANNOUNCER: Previously on MasterChef Australia, Jessica produced the cook of her life. Come on, Jessica! Cracking idea. Fighting for immunity against star chef Nick Holloway. Got some sass! Go, Jessica. But not even a season record score... I loved that! ..was enough to secure the pin. Tonight, they are off to the King Valley for the Ben-Hur of team challenges. You've never fed 80 Italians. Cooking an elaborate lunch... You need to move. Come on. ..for two of Victoria's great winemaking families. We need to work really, really, really hard. Their guests expect classic Italian food... Totally out of control. ..with bold flavours, served pronto. Blue team, stop! Ooh. That's risky. But how do you pick a winner... That's a really lovely dish. ..when the food is this good? Genius. I can't express how close the result is. # 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. # Captions by Red Bee Media Australia www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 BILLIE: Today we've been given the rare privilege of travelling to the picturesque King Valley in north-eastern Victoria, so I'm so excited about driving up here today. STEPHEN: The King Valley, it's absolutely gorgeous. There's loads of beautiful wineries, and looking out, you can see lots of Italian sort of sounding names. You can tell that this place is just teeming with fantastic produce. It's one of the reasons that I love living in Australia, is to see things like this. That was a long drive. Hello, mate! How are we, mate? JESSICA: We pull up next to a giant wine barrel, which is always a good sign in my mind. Isn't this beautiful? Wow! How pretty is this? It makes me quite happy for the day ahead, so, yeah, very nice setting for today's challenge. GARY: Welcome to Pizzini Winery. It is, of course, in the King Valley, which is one of our favourite places in Victoria. We're all very familiar with this part of the country. And very beautiful it is too. I don't know how much you noticed on the drive up from Melbourne, but this is fertile country. It is a veritable delicatessen of great produce. Beautiful lamb, beef, cheese, olives, walnuts. The list just goes on and on. MATT: There's another thing you might have noticed driving in, and that's the names on the signs. Pizzini, Dal Zotto, Ciccone, Bettio, De Bortoli. Since the '20s, Italians have lived and worked these meadows and today, you'll be cooking for two of the King Valley's most renowned winemaking families. SARA: Wow. That's big. That's massive. And those families - well, obviously it's the Pizzinis, but also the Dal Zottos. The Pizzinis are all about red. The Dal Zottos love their white. You are going to need to channel that rivalry. You're going to need to channel that love of wine into everything that you do today. Because you think WE'RE hard to impress? You've never fed 80 Italians. Urgh. Sara? Yeah. What do you reckon? Italians. Easy to please? No. Never easy to please. I know what Christmas is like with my family, let alone 80 of them, so...yeah, it's going to be a challenge today for sure. Italians live for food and if it's not perfect, you're going to hear about it. Ask my boyfriend. (LAUGHS) Today is a team challenge. How are we going to decide which team's which? Pretty easy. Oh, which way do I go? How about...there? Easy. Happy days, guys. That's a good team. You guys are the blue team. You guys, the red team. Now, the thing is, you must choose your own captains. Have a little huddle and chat and work it out. Do you want to go, Jessie? I'm happy to go captain. OK. Cool. But you have to be nice to me. Yeah! Of course! Oh, my God. Yeah. OK. I'll do it. Good work, Georgia. Just support me and we'll all do it together. Of course we will! Right. Captains, step forward. Come and grab your aprons. I'm really excited to be captain on this team. I'm so stoked with the people that I've got around me and I can't wait to lead these guys into this cook. JESSIE: I'm a little bit scared about being captain today. I haven't been captain yet, so the main thing that's making me nervous is hoping I'll be able to make some really good decisions and also lead them by example. Right, let's fire up, because you've got some rules and you've got some hard graft to do. So first up, you need to know that you're cooking a three-course lunch for 40 family members each. A lot of covers, right? Red team, you're cooking for the Pizzinis and you have to use their famous Sangiovese in every course you cook. Blue team, you're going to be cooking for the Dal Zottos, and of course, you have to use their wine in every course, and that's Prosecco. Alright? And when I say every course, I mean every course. Primi, secondi and dolci. For those that don't speak Italian, first course, second course, pudding. (ALL LAUGH) Now, you're gonna have a pantry absolutely jam-packed with local produce. Fresh fruit and vegetables, honey, cheeses, all the good stuff. But there is one thing missing from that pantry. Any guesses? Protein. Protein. Alright? Now, the thing with that is that you've got to go and get it from the farm gate. They're all a short drive from here. They include... ..beef, poultry... ..pork and lamb. Your prep time is three hours and that starts when the first car gets back here to Pizzini Winery. The longer you take to get your meat, the shorter time you have to prep. Do not underestimate the prep time for 40 people. MATT: We will judge all three courses and the winning team will be decided by us. The first job, though - make a plan. And to make a plan, you'll need these maps and timesheets. Thanks, Matt. Let's go, guys. Come on. Over here. Semicircle. Semicircle. Semicircle. Really interesting to see what they pick. Timer starts when you get back here, so you want as much cooking time as you want, so I'd go to the closest farm gate. If chicken's the closest one, that's where I'm going. Pork and beef are all about 60 minutes away from the winery. OK. Poultry is the closest. If the entree team go there, get their stuff for the entree, get back here, they can start. They can start straightaway. Awesome. Let's go. Let's go, guys. GEORGIA: Chicken is the closest protein to collect. Go, go, go. If the blue team choose chicken, they could be back first. It's best that we have a race to get the chicken and to come back as soon as possible, while the other car is going to get the lamb. Milawa... Milawa Free Range. This is the one. Oh, look at that. It's really important today that you're the first car back because it's a massive challenge today. Hello! Look at these! So we really need to make sure that we get the most amount of time for prep. Hopefully we'll do them justice for you. We're bagging the chickens as quickly as we can and then... the blue team arrive. Oh, no! Ah, the competitors. That's OK. We beat them. It's definitely obvious that the blue team were thinking the same thing that we were. We're just ordering all the chickens. I hope you don't mind. All of the chicken? So it's neck and neck. Adios! We really need to hurry up and get back to the winery. Jess, you wrap. I'll wrap them. For our meat today, we're definitely going to go chicken and pork because we've got a white wine. Alright. Sweet. Let's go. So we've chosen to go with chicken for the mains. And the other car has gone to get pork for the entree, which will be the zucchini, goat's cheese and prosciutto salad. I want to do more to this than just a couple of meats and cheeses on a plate. I reckon we'll get caned. Like, yes, there's keeping it simple, but... you know, if they could do what we've done, we haven't done our job. Yeah. Warby Free. Sweet! Let's park next to the pigs. So we're thinking of going for almost like an antipasto salad. So we want to get some beautiful prosciutto, if they've got any of that sort of preserved meats. MAN: And that's actually a pig's cheek. Oh, wow. Really? The pigs' cheeks really catch my eye. They're full of fat and I think we can incorporate it into the dish in mind, so we've also decided to get some of those, just in case. Thank you so much. Good luck. Once we've got our produce, we run back to the car and say goodbye to the pigs and hotfoot it back to the winery. So, this is going to take... An hour. ..60 minutes. Each way. STEPHEN: We know we're not going to be the first car back because we've gone to the furthest producer. Rutherglen Lamb Premium. But hopefully we won't have lost too much time. So, these, as you can see, are boned and rolled shoulders. Beautiful. For the main course, Georgia wants to make braised lamb with soft polenta. We definitely want the shoulder. No doubt about that, is there? We decide to get the lamb shoulder to braise in the red wine. Bye! I'm just worried time-wise, because if they get back, like, 45 minutes before us... Which they probably will, at least. ..then that puts us at a little bit of a disadvantage. Especially with slow cooking. Yeah. Driving back, I'm worrying about the time. We need the lamb to be falling apart when you cut into it. So we need to get back there as soon as possible so that it cooks in time. GEORGIA: Oh, my gosh. Are we the first ones here? Looks like we're the first ones back. Awesome. OK. Let's go, guys. Is it alright? Yeah. I've got it. I've got it. Let's go. Go, go, go. Go, guys. Well done! Come on! Let's go! You're the first ones in, yeah? Yeah. Let's go. So, guys, listen up. Your three hours starts now, so you need to motor. Off you go. We've got the first look at the pantry. We can see what produce is there for us to cook with. I found this cheese too. Local hard cheese. Beautiful! We can start making decisions, get a head start on the cook, and that's a massive advantage. Take the skin off and then just leave it on the crown. Matt, Jamie and I have worked out our entree and what we're going to do is a beautiful cold chicken salad. We're going to poach the chicken in a Sangiovese-based liquid, add beautiful aromatics to the wine to make it really, really delicious. It needs sweetness. And acidity. Yeah, so do you want grapes in the poaching stock? Sweetness and acidity. Get them in. And we're using locally-sourced produce and I'm thinking fennel, walnuts, blue cheese, and tie together a beautiful little entree. Blue team's here. Let's go. Alright. Come on, blue team. Let's go. The other team's already there, but they've only got three people. We've got four and we know that we've just got to break down our chickens, so we've got a really good game plan to start with. Now, talk to me. Your menu. What is it? We decided to go with pork to start with. Like, prosciutto. So it's going to have the prosciutto, goat's cheese. It's sort of going to be more like a salad starter. I can tell from his face that he hates the entree idea. How would you feel if I sliced some prosciutto, put it on a plate for you with a bit of stuff? I was imagining it to be really beautiful and pretty. That dish sounds too... Like, that's a 20-minute bish, bosh, bash. Put it together and send it out. You know what I mean? Yep. He's right. We should have pushed ourselves and come up with a much better entree and we didn't, so we have to change the dish a little bit. But the biggest thing I'm worried about is that we've committed to prosciutto already. Go! So I'm going to have to work a dish around that protein. You need to be in control. I know. I'm just nervous about the entree now. Sara, Amy and Rose come running in with the pork produce and I have to kind of break the news. OK, so, it's too simple. So we're probably just... Let's just forget that idea and start fresh. OK. I'm massively worried. Unlike other challenges, we actually had the time in the car to think about ideas and actually refine them, and to come in and have Jessie tell me we're not doing it, it's like, OK... We're starting at square one now. I wonder what we've got that we can use with the pork. What about, um, like, a melon soup? So, starting off with a fresh... Like a palate-cleanser. How does the pork go with that? Well, melon and prosciutto is a classic combination. So we can still use the prosciutto, but maybe we can think about how we're going to layer that flavour a little bit more. Roast the prosciutto, so it's crunchy with the soup for a bit of texture. I can see the dish in my head and I know that the pork and the rock melon are all going to work really nicely together with the Prosecco. So, the Prosecco, to me, has a lot of citrus flavour in it, so that could lighten up the soup a little bit as well. We just have to figure out a few other elements along the way. How are you going on the chickens, Jamie? Good, dude. Chicken's done. Matt, Jamie and I are working on our entree. I think that'd be really beautiful. I look over and I see that the blue team is packed to the rafters. They've got all their team back working on their meals. They're on fire already and there's only three of us. Where's our team? I'm just hoping that our other car is going to turn up really shortly. The second car for our team isn't back yet, which means we haven't even started our mains or our dessert. I'm freaking out. . BILLIE: I wonder how long we've been gone for. Today we're cooking for 80 Italians and we must showcase a Sangiovese, a Prosecco. Oh, we're here. We're back! Yep, we're back. However, it is a race against time because the first car that gets back with their produce starts the clock for all of us. All the others are here. That makes me nervous when I see that the other cars are back before us. Go, go, go. I don't know how much time has passed in between them arriving back and us being there. I hope we haven't wasted too much time and I hope that doesn't affect us later. GEORGIA: Is it happening? Hey! Alright. Red team, you're the last lot to arrive, yeah? OK, come on, guys! Let's go! How did you go? Guys, just to let you know, you've got 2.5 hours left, so chop-chop, yeah? We've only got 2.5 hours, which is a kick in the stomach. Just work like the wind. Just focus on getting the flavours into the lamb. We've got a slow braise today that's going to take time. We need to get the lamb into the pressure cooker in about 15 minutes if we're gonna have time to get that cooked today. Is this mirepoix all for us? Uh, yes. I'm going to be in charge of getting the Sangiovese braising liquid up and running. Stephen's going to cut the meat up, caramelise it in the pan, before putting it into the pressure cooker. Got enough for me to start a couple off? Yeah, I've got two done, so... Alright. Today will be down to the wire. We need that lamb to be cooked perfectly. If this lamb's not cooked for long enough, it will be tough and chewy and that's the last thing we want. GEORGIA: Let's go, guys. Quick, quick, quick, quick, quick. Are we done? STEPHEN: Yep. SARA: Keep up the energy, guys. Are you happy with that thickness? Yeah, perfect. Putting the produce aside, 'cause we know the produce in this region is spectacular, I think the first thing they need to think about is who they're cooking for. And we know with Italians that from village to village, from house to house, they argue over the perfect version of a recipe, so you've got to be a bit careful about doing a specific Italian dish. You do not want to push the envelope too far where they're freaking out. What you're saying is there's a lot of tradition in this area. Yeah. And you've got to celebrate their wine too, because that's what they're used to drinking. I think it's about them identifying the customer, but putting that little MasterChef touch on it that takes it to that next level. So what you do is there's this little joint there that you want to cut away first. And then just grab a cloth and that pulls out. Perfect. Today, for second course, we're going to do roast chicken which will be marinated with the Prosecco, braised lentils and a Prosecco glaze. This is just a marinade for the chicken before we roast it. So what we've got is thyme, Prosecco, garlic and lemon zest. The Prosecco is basically going to help the infusion of the herbs into the chicken because of the effervescence, and also tenderises the meat before roasting it. John, this is going to be beautiful. Prosecco is very floral. It's nice and crisp and fresh. You almost taste, like, a stone fruit flavour with a bit of a zest. And it will go really well with the chicken. It's just going to marinate for now. We'll let them sit away. Yeah, put it in the fridge. Yeah. Listen up, red team, blue team - one hour down, two hours to go. You need to move. Come on. GEORGIA: This is a local creme fraiche. BILLIE: Oh, beautiful. Tastes yummy, this stuff. Today Ashleigh and I are in charge of desserts and we're making a chocolate panna cotta with a spiced red wine syrup and charred plums. But because we've got in half an hour late, we have so much work to do on that dessert. Let's get these in there. Yep. Panna cotta is simple. It's cooked cream, yeah? It actually never, ever had gelatine in it. But please, please don't make rubber bullets. Please. Yeah, yeah. we won't. It's really important when you're making a panna cotta that it's set just right. If it's got too much gelatine, it will be really hard and rubbery and if it hasn't got enough gelatine, then it'll just collapse on the plate. Whoa, lots of gelatine. I know it's the right amount, but it feels like so much. I have never made panna cottas in this quantity before. I'm hoping that we've calculated the gelatine right when we multiplied in such big numbers. Looking OK. I hope. Hopefully it's going to set perfectly. Excellent. REYNOLD: I'm going to try and showcase the Prosecco as much as I can in the dessert, so today we're doing a Prosecco jelly with some grilled peaches and some rosemary cream and crumble. Just like a classic twist of a Bellini. I've made this a couple of times. Just something more basic, something more simple and just keeping the ingredients true to itself. Just the flavours. Get the flavours right. After the Prosecco jelly has been made, I'm going to portion those out into the bowl and into the fridge to set. Guys, I know that we're working really hard, but we need to work really, really, really hard. There's only 75 minutes to go and I'm running around the kitchen like a chicken without my head and I can see George talking to Matt. How's that cooked? And I'm immediately worried that something has gone terribly, terribly wrong. The problem is as soon as you take it out of the stock, the chicken's trying to grab onto something, right? So that's when it starts to dry up. So let it cool completely in the stock? You cool it in the stock. But my problem is if you keep leaving it in the stock, it's going to keep cooking. Now, that is... That's well cooked. We've cooked the chicken in the stock, taken it off, but the residual heat in that pot is going to keep cooking the chicken. We are potentially overcooking our chicken as we speak and I'm freaking out. We cannot have overcooked chicken. We don't have any more chicken. They need to come out. Yeah, but if we get them into here, get some of this liquid into there to cool it down... No, George, it's fine. It's fine. It's fine, it's fine, it's fine. It's fine. It will be dry chicken. Nope. It's fine. So you're putting them on ice? But then I'm going to get some of this liquid in here so it's going to be cool liquid in here. OK. Yep! Matt is straight onto it. He gets a new pot, puts the ice in, cools the stock down, gets the chicken out and straight into the cooling down stock. Miracle worker. So smart. Hopefully we've caught it in time and the chicken's not overcooked. Winning is simple today. Make it like Nonna used to make it, but make it better. One hour to go! Come on! One hour, guys. Come on. Come on. Push, push. JESSIE: So, I really want to get this entree ready. So, this entree is taking a lot longer than I anticipated. I thought it would, like, take 15 minutes. Blitzing some rock melon. You know, candying a couple of pieces of prosciutto. Like, come on. 15 minutes. And it's two hours later. I'm going to start prepping the rock melon and I'm just gonna strain it and see how that works and then we can build it from there. I'm feeling the pressure a little bit. The entree is really hard to finalise. I can see where it might go, but at the moment, it's not quite there. With the rock melon soup, I flavour it with plenty of grapefruit for the acid, the Prosecco reduced. Is that enough for you? That's perfect. And mix it all together through the rock melon. But I'm a little bit worried about whether that will work. Sar, can you please just taste this? So, it's still really rock-melony, but it's just got a little bit more depth. We just kind of look at it, have a taste of it and... I almost choked! Not right. The balance isn't quite right. The rock melon sings through, which is absolutely ideal, but it needs more complexity of flavour. It's more acidic than it is sweet. Well, let's put a bit of sugar in that. But we have less than an hour to go and we are in no place to get anything up at this stage. It's getting ridiculous and it needs to just be decided. We really don't have time to think of something else, so it absolutely has to work. 1 It's taken a long time to get here. Most of our time. Like, two hours to get to this point. It's getting ridiculous and it needs to just be decided. SARA: At the moment, our practice soup that we're using in the entree has the rock melon and some grapefruit and we both know something's missing. How do you make it, like, savoury? How do you make it bold? How does it not become a smoothie? Yeah. So, yeah. What's that something? Let's just think. What is that something?! Come on! Think of an idea. Think, think, think, think, think. And then... If you render some of the pork fat and have that blitzed through it, um... And I was like, yes! Where's all our pork been put? I've completely forgotten about the pig's cheeks. That's the cheek. The girls picked up some pig cheeks, so it might be nice to render off the fat to get sort of that flavour through the rock melon. Make it taste a little bit more savoury rather than just sort of a fruit juice. Oh, my God. It better be good or else I'm just gonna be like, "This is the worst day of my life." That's actually quite lovely. Yes! That's good. Yeah, it's good. I finally have a dish. I think we need more of the soup, for one. Yep. It's actually really nice, tasting all together on the final plate. I think that's nice. I like the sweetness. I can taste it. I think the bitterness of the fennel really goes with the sweetness of the rock melon. The saltiness of the prosciutto. The acids that are coming through with the Prosecco. I just think it's missing something. Can you ball out another fruit? Well, that's what I was thinking with the melon. And then we'll just heavily season them and I want to freeze them. I think that would be really nice. It's a really hot day and we've been all very aware of that. We just think, you know, OK, what if we ball out some melon, super simple, and we freeze it? It will help invigorate the dish, give a different texture and just create a bit of interest. I want everybody balling. Everyone ball, please. I'm a baller. Allora! Half an hour to go. Come on, guys! Half an hour. Come on! Let's go! GEORGIA: So important to serve delicious food to these Italian families. It's their wine that we're cooking with. This is their area and we're using local produce from them and you just want to honour it and do a really good job. With everything on here that we've got at the moment... Yep. ..is good. Nice little fennel salad. Dressing is good. We've got the walnuts. Beautiful. Some fresh grapes in there. Some cheese. And that's it. We're looking pretty good for time. We're starting to prepare some of the other elements of the salad, so I think the entree is well on track. It's just this chicken that we need to worry about. Georgia's worried a little bit about whether it's overcooked. I'm really nervous about this. So we're cutting into this chicken breast, just hoping that it's not too dry. How is it cooked? Perfect. That's beautiful. That's absolutely... Are you happy with it? Yeah. I love it. I think it's delicious. It's beautiful and tender. I think we've nailed it with the poaching liquid and we've cooked this chicken perfectly, so I'm pretty relieved. Red team, blue team, stop! First guests have arrived, yeah? GEORGIA: There's 80 Italian people coming for lunch. 40 of them are from the Pizzini family and 40 are from the Dal Zotto family. The fact that the people who create the wine, they're going to be eating the food today, so it makes it extra special. But the pressure is on. You've got 15 minutes to go. Come on! Yes, George! This is the bit we love, yeah? Not the prep stuff. That's the boring stuff. It's this stuff now. It's energy, and if you love this... (GASPS) What a catch. ..you'll be in this industry for a long time. Let's go. Yes, George! I'm super impressed with Matt and Jamie. We've got all our elements ready. You're on chicken and fennel. Yep. Lay the fennel over naturally. You're on grapes. Four red grapes. I can't believe this beautiful entree is coming together and I couldn't be happier. These on top for height and to make it pop, and that's it. Alright. Let's go. Let's do it. OK. We've got a little plating-up production line happening. Everyone has their job. Doing really well, guys. Keep going. All the same, yeah? All the same. All beautiful. Already, the red team are on fire and we're going to nail this challenge. Blue team, just a heads-up. Red team, they've started plating up. You want to get your food up hopefully at the same time or quicker. Yes, George. Can you please pop those in the ice bath? Yeah, we're ready. We're just holding off a little bit because it's really important that the soup stays cold. So, yeah, it might look like we're not plating as quick as them, but we're actually holding off intentionally. The most important thing about the entree is to keep it cold because it's a cold soup with a frozen element and it's a really hot day, so I want to keep the soup cold that little bit longer. Good work, guys. This looks beautiful, guys. Keep pushing it. Keep pushing it, guys. Perfect. Let's go. They're not plating down the other side? Ooh, that's risky. Right, come on, guys! Service starts now. Good luck. Alright, guys. Let's start. Dress, dress, dress! Come on! Let's go! Three melon balls and then just sort of pop, like, two small little piles in between and then pass it on. The production line is like a well-oiled machine. This is what service should be like. Alright, let's get these so they look the same from start to finish. Jessie is all over it. She has very clearly communicated what our roles are. Got fennel on all of them? Right. They're good to go. We're getting food out that we're proud of. It tastes right, looks beautiful. Happy days. Alright, guys. You're doing really, really well. Guys, keep pushing. MATT: Oh, here we go. Here comes the food. GEORGIA: Service starts and it all becomes very, very real that this is happening. We are going to serve this beautiful entree to the Pizzini and the Dal Zotto family that are waiting outside and I'm so nervous. So today, we've got the rock-melon soup with prosciutto, a Prosecco vinaigrette and the fennel as well. That sounds lovely. Today we have prepared a Sangiovese-poached local chicken with grapes, fennel and a beautiful crispy chicken crackling. Thank you so much for having us. Thank you. Bye. Look, you know, this side of the table is Pizzinis, this side of the table the Dal Zottos. I mean, obviously there's a little bit of rivalry. But it looks quite equal to me in terms of both dishes. Look, I love the colour of this melon soup. And the idea of playing with that classic idea of melon and prosciutto, chilling a soup. Perfect on a day like this. Yeah, let's taste. That's such a great dish. And so clever. There's all the familiar flavours you expect from melon and prosciutto, but that prosciutto is so crisp and a salty crumb that goes so well with the sweetness of the soup. And I love the frozen melon ball because it's a real surprise and it brings another flavour of melon. Otto, what do you think? Have they done the Prosecco proud? Actually, when I just took another mouthful, I really got the flavour of the Prosecco they used on that one there. It's well done and the effort is just fantastic. ROSE: Good job, everyone. Beautiful entree. Well, George, I'm very excited about the red team's Sangiovese-poached chicken. It's a beautiful dish and when I think of King Valley, grapes always leap to mind. To see grapes on the plate and see the colour of the Sangiovese on the chicken, I know where I am. Let's start. Oh, wow. Sangiovese, tick. Local chicken, tick. Walnuts, tick. Grapes, tick. It's just ticking all the boxes. And what I was concerned about, I'm not anymore, which was the overcooking on that chicken. It's cooked beautifully. That's a really lovely dish. Fred, what did you think? Do you proud? Yeah, I enjoyed it. It had that light flavour of the Sangiovese and, you know, the flavour didn't necessarily penetrate right through the meat, but it was sufficient on the layer on the outside of the meat itself. It was terrific. MATTHEW: Last entrees have gone out. Let's push it hard. Entree is done. We've completed it. We got 40 identical plates out. I can't believe that we did it. We've got to get the main up and running. Are you happy with it? We haven't looked at it yet. Just about to take the lid off. Smells delicious. Today we're doing a braised red wine lamb shoulder with creamy polenta. That doesn't need any more. Beautiful. It's soft. I'm so proud of you guys. That's awesome. Well done. The lamb's ready to go. Our sauce is ready to go. Gremolata's ready. The last thing to do is the polenta and we're under control. Should we do instant polenta? Yep, I think so. Time-wise, it just makes sense. Georgia has made a great decision to use instant polenta. That will save us a lot of time. You just need to bring some liquid up to the boil, rain the polenta in whilst whisking. Done. But within a couple of minutes, the polenta has turned from a beautiful creamy mixture into something that's really gluggy and solid. (GRUNTS, LAUGHS) Stephen? Yes. Can you please stir this while I get this going? Oh, Jesus! GEORGE: Make sure that's light. It's not heavy, yeah? Pillowy. How do you make it light and not... It's called butter. I know that I still need to add some butter and some cheese and I'm hoping that loosens the mixture a bit. Is that loosening a little bit? I can't turn it! Alright. Getting a proper sweat on, though. This is not good. This is the last thing I want. We've got to hurry along on it. Having polenta issues. What can I do? OK, what's wrong? Oh, it's just too gluggy at the moment. OK. How much? I can just see pots of polenta everywhere! I'm like, "What is going on?" Why has it done that? It looks curdled. It actually looks like scrambled eggs with butter in there and it's just a mess. I don't like it in this thing. We need to get it in, like, a bowl and whisk it. Let's get bowls. Alright, let's get goals. We've got to plate up in five minutes. Five minutes. We need all hands on deck for this. We've got spoons and pots and we're beating it out. More liquid in here? And we've got stock and there's milk and there's butter. Stuff's going everywhere. And maybe now there's too much fat in it. It's not absorbing any more water. We'll get rid of this. We're just going to do it again. I just want to whisk it into here. Yeah. There's tubs and bowls and pots just full of this curdled yellow stuff. Yeah, it's starting to split again. We're totally out of control. It's gluey. Yeah, it's gluey. It's no good. What do we do? Um... I don't know. And then it just comes to a standstill. (SIGHS) Come on. We actually have no idea what we're doing or how to resolve this. It's alright, it's alright, it's alright. I'm sorry for suggesting it, guys. It's alright. These things happen. Erm... I feel so frustrated and so disappointed and embarrassed that we've had this disaster. I'm captain. This is essentially my fault and... ..I don't know what to do. . This is a nightmare. Um, team, OK, I know that I'm captain, but I really need your help right now. What do we do? What's the best thing to do? This main is turning out to be a complete disaster. Polenta's a nightmare. We're having really big issues with it. We're using instant polenta for the time, but it's like it's not absorbing any more of the liquid, so it's kind of split. I'm not putting that polenta on a plate. I won't do it. Definitely not a dish that I want to serve to those 40 Italians waiting outside for us. Can we get a mash done? Nuh. Too long. Everyone is feeling the panic and I feel like the red team is just in slow motion of total chaos. And then all of a sudden... MATTHEW: Georgia? Oh, that's better! What did you do? Just added more milk to it. Matthew, my angel, has come up with this beautiful, creamy polenta. He fixed it. How did you do that? Mixmaster? No, no. Just that down with some milk. All he did was add more liquid and while I'm standing there panicking, Matt's just stirring in more milk and all of a sudden you've got creamy polenta. Everyone grab a bowl and a spoon. We've got to mix it up till it's nice and soft like that. We need to move as quickly as we possibly can and get our mains out. GEORGE: Georgia? Yes. You going to be ready in a couple of minutes? Yep. OK. Where are we at with the chicken dish? This is almost done. That looks really nice. The lentils are on the way. Beautiful, John. Today, for second course, we're going to do roast chicken with braised lentils, the grapes two ways - roasted and fresh - and a Prosecco glaze. I like them. They're yum. Tasting all the elements as they get along, they all taste really good. How are the lentils? But I have a taste of the lentils... Why has it got that weird texture? They're just a little bit overcooked. But it's at that time of the cook where it's kind of too late to start again, so I just think we're gonna have to go with it and hopefully being just over isn't going to ruin the whole dish. Right, guys! Start your main service, yes? Yes! Go, go, go, go, go! Come on! Let's go! Come on, guys. Keep the pace up. Need all hands on main right now. Are you ready with the polenta? Nearly there. Nearly there. Give me a minute. You need some to get you started and then keep moving on the rest, yeah? Come on, red team. You need to push, push, push! There we go. Start plating. Start plating. Matthew saves the day. All of a sudden, the polenta looks light, it looks fluffy. So thank God we've got the main. JAMIE: Come on, guys. Fire up. This dish really needs to be lifted, especially because it's such a hot day outside, so we're thinking that maybe a gremolata will just freshen things up. It's classic Italian - lemon, parsley, garlic - and it needs some crunch as well, so we decided to go with pine nuts. JACQUI: I think that's way too much. Pine nuts? Yeah. Yeah. That's fine. GEORGIA: Doing really well, guys. We can do this. That looks unbelievable. Thank you. JESSIE: The chicken is looking so beautiful. John's done a really, really nice job. Beautiful. The Prosecco marinating the chicken has just added a really nice acidic flavour and I just think it's going to be beautiful. Hello. Sorry to interrupt again. We've got some beautiful local chicken cooked with some lentils, grapes two ways - so, they're roasted and then also some fresh grapes - in a Prosecco jus. There you go, George. Wow, and out before Georgia. Yeah. Where is she? Um, I can see her over there. GEORGIA: I can't believe it. We've done it. Red team is a dream team and no matter what's thrown at us, we can conquer it and I'm so proud. I couldn't be happier. You made it. I did make it. What have you cooked? We've made a Sangiovese-braised lamb, with a creamy polenta and a pine nut gremolata. Fantastic. Thank you. Off you go. Run back. Go and get dessert sorted. Alright. Shall we start with the chicken? That is so good! That is beautifully cooked, George. This is cracking. This is agrodolce. What do you mean by "agrodolce", George? Because not everyone speaks Italian. Well, this is an Italian challenge, so, you know. Agrodolce - that sweet-and-sour. That yummy sort of, you know... It just makes you want to keep going back to the dish because of that...that punch. Zip and zing. The other thing I really like about this dish is there's that lemon-pithy bitterness, so the acidity that's on the skin is really good. For me, the lentils have started to become a bit like mushy peas. They've started to break down. I mean, we're looking at minuscule things. Yeah. They've done a very good job. The blue team's chicken - absolutely cooked to perfection. It was nice, moist. If I had to pick out anything, it would probably be the lentils. They were probably just a touch overcooked, but I'd have to say, look, any dish like that anywhere in a restaurant, I'd be happy to get. Shall we taste the red team's efforts? That's good, George. It's very good. My grandfather was an Italian and he wanted braises he could eat with one hand. One hand for gesticulating when he was arguing with his friends about football or salami making, and the other hand just to push the meat apart. This meat's so tender and braised so beautifully. It's some got great flavour in there. The polenta, um, is smooth and the gremolata brings some freshness. If I had one criticism, it would be that there were so many pine nuts in that gremolata - and I love pine nuts, but there's a lot of pine nut flavour there. But good dish. The braised lamb in the Sangiovese, I really, really thoroughly enjoyed that. A few too many pine nuts for me. It's a flavour that dominates a little bit. But I really enjoyed it. I thought it was very smartly put together. Red team, blue team, you've sent your entree, your main course and you've done a great job. Now dessert. Come on. Let's go. STEPHEN: Finish strong now, everyone. Three minutes ago, it looked like the red team may as well swap their red aprons for black aprons, then just walk straight into that elimination. But we've actually turned it around. I really have hope for us now. All that hard work has paid off and now we just have to focus on making a beautiful dessert. Come on. We need to move super quick. Let's go. You guys show us how you want it plated up. OK. It's time to get the panna cottas out of the moulds and it's super important that they're going have that beautiful wobble to them. There-ish? I think there. Crumb around the side and then the plum. Here? Yeah. Come on, little baby. De-moulding the panna cottas is quite fiddly. MATTHEW: Just take your time. You've got plenty of time. We turn out the first one... You're not coming out. The panna cotta has set, but it's caught in the mould. This is a nightmare. If these panna cottas don't come out of the moulds it means our whole dessert is ruined. Oh, God. . ASHLEIGH: You're not coming out. BILLIE: We're desperately trying to get these panna cottas out of the moulds. Oh, God. I'm really worried that we might have put too much gelatine in there. Go around the edges. Oh, there we go. Let's get it on there. We finally get the panna cotta out of the mould, but we've got to get another 40 desserts ready and it's going to take a long time. On top? Yeah, on top. Let's do it. JESSIE: Good job with the jelly. Look how clear that jelly is. JOHN: Yeah, nice. REYNOLD: For dessert today, we're going to showcase the Prosecco, so today we're doing a Prosecco jelly with some rosemary cream with grilled and fresh peaches. I'm quite sure it won't be an overpowering flavour for the Italians. It won't be too heavy. It's quite a hot day, so it should be refreshing. JESSIE: Rey, I'm really proud of you. It looks really beautiful. I look at Reynold's beautiful dessert and it's exactly what I imagined. It's got a really nice, clear Prosecco jelly and this will be the perfect palate-cleanser to finish off such a light, delicious lunch. Ready to go. GEORGIA: Look how amazing they are! (LAUGHS) They're amazing! We're finally getting some plates out. I've put all my trust in Ashleigh and Billie. They have just built this amazing dessert all on their own and I couldn't be prouder to help them plate up that beautiful dessert. They're perfect. You are my angels. BILLIE: Working in the King Valley today is really an honour. You're running meals. Carrying little newborn babies with those plates. I'm really proud for all of our team. That's a chocolate panna cotta. Today what we have is a Prosecco jelly. MAN: How good does that look? We've all just done an amazing job today, so I think everyone's really stoked with how it's turned out. Alright, ladies. What have we got? Red team have produced a beautiful chocolate panna cotta with a Sangiovese and plum syrup and a roasted plum. The blue team has got a beautiful Prosecco jelly. It's got rosemary cream with peach two ways - charred and fresh - and a walnut crumb as well. Please enjoy. Thank you. Thank you. (APPLAUSE) Yay! (BOTH LAUGH EXCITEDLY) Just looking at these two dishes. Chocolate, Sangiovese and plum - what a brilliant flavour combination. But, oh! Peach and rosemary and Prosecco - genius. Oh, that's great. Oh! Everything's right with the world, George. The world is a beautiful place. The King Valley is a beautiful place. I mean, this is just gorgeous, isn't it? Beautiful, fresh flavour of Prosecco. Clear. You know, the right amount of gelatine in it. And rosemary with peach is such a great combination. And the fact that everything is so well in balance. That little bit of toastiness in that walnut crumb that goes so well with that really strong bar marking on the peach. Otto, are you happy? I'm extremely happy, actually. I just... I was a bit concerned about the Prosecco jelly. Why is that? Well, because not many people know what they are doing and not many people can nail it. But this one here is just something fantastic. Perfect. Shall we taste the chocolate? Yeah. Mmm! That Sangiovese syrup is so good with that really super tender, just-set panna cotta. The crumb adds some saltiness to there, and some textural crunch. Fred, what do you reckon? I think it's excellent. You know, it was a bit of a saying that I think Sangiovese, you can start a meal and you can finish a meal with it, and this is a great example of what the wine can do. Yay! (ALL LAUGH) Oh, I don't want to do this, George. We're going to have a tie. First of all, they've done themselves proud. They've done us proud. Yeah, I agree. I think this is some of the best food that we've ever seen in the team challenge ever. Amazing job. We still have a decision to make, though. We do. And I think it's right down to the wire. Well done, blue. We can open a restaurant! (LAUGHS) It could be called Red and Blue. Yeah. 1 GEORGE: A fairy-tale setting in the heart of the King Valley. Two great winemaking families. Some of the best cooking we have ever seen in a team challenge. Red team, you cooked for the Pizzinis using their Sangiovese. Blue team, you cooked for the Dal Zottos using their Prosecco. But only one of you can be crowned winner. And today... ..I can't express how close the result is. Wow. We started with two absolutely cracking entrees. Melon and prosciutto. Fennel and chicken. (CHUCKLES) You couldn't get more Italian than that. In terms of the wine use... ..red team, you heroed the wine better. But, blue team, your chilled melon soup on a 30-degree day was absolutely perfect for that meal. So, let's call it a tie. (ALL LAUGH) Impossible to split. So, dessert. We very seldom say this... ..but they were two perfect dishes. WOMAN: Ooh, yes! MAN: Wow. (APPLAUSE) Well done, red team. You both gave us dolci that had the soul of Italy. From the seductive little giggle of that chocolate panna cotta to the ideal combination of peach and Prosecco, just like that cocktail they make in Venice, the Bellini, wonderful combinations, and just like the peach and the Prosecco, that plum, chocolate and Sangiovese match is a match made in Italian heaven. So again... ..let's call it a tie. (ALL LAUGH, GROAN) JESSIE: It is absolutely lineball between both teams. Both desserts and entrees on both teams were pretty even, so it comes down to the main dish. So, the main course. Gee. Another tough decision. Red, you struggled with your polenta. But the struggle was worth it. It was a delicious use of the Sangiovese, and adding that gremolata, you brought some really welcome lightness and freshness to that quite wintry dish. But you used a few too many pine nuts. Blue team, just like the red team, you used your wine brilliantly, and the acidity that Prosecco brought to the gravy was delicious. But those lentils were a wee bit mushy. That chicken, however, couldn't have been cooked any better and we can't remember having a better chicken on MasterChef. And that is the reason why... ..blue team, you have won. JESSICA: (SQUEALS) God! (APPLAUSE) Whoo! (LAUGHTER) I'm so stoked. I really, really wanted to win today more than ever because I was captain. Yeah, I'm so relieved. (APPLAUSE) We stand here with pride because I don't really feel like there was a losing team today. It was about the narrowest of margins. Red team, you cooked beautiful food. They loved it, and really, that's all we care about. But unfortunately, it took the best chicken ever to beat you. STEPHEN: Fair play. I'm devastated. Our food was amazing. The judges even said it. It was so, so close, and yet we've still lost. Be proud of your efforts, because it was spectacular cooking. Head back to Melbourne with your heads held high. We'll see you in the kitchen tomorrow, where unfortunately, red team, one of you will be going home. See you later. Well done, guys. GEORGIA: What I think it comes down to is the level of competition. It doesn't matter if you cooked really well. You can still not be as good as the person next to you. And today, the blue team beat us. I'm so sad that as a team we have to go through and face elimination. ANNOUNCER: Next time ` it's an elimination mystery box... Today is something a little different. ..with a killer catch. JACQUI: I don't know what's going on. They have three rounds to save themselves... What time are we on? That's yum! ..with each round more painful than the one before. I've bitten off more than I can chew. Nerves will crack. Oh, my God. Emotions will spill over. Ooh! I can feel the stress. Because at the end of this cook, someone... What are you making? ..will be going home. I think I'm making a mistake. Able 2016