# 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. # Burning up # in my heart # like a flame, # like a brighter shooting star. # Able 2016 GEORGIA: We arrive at this cool little alleyway in Melbourne and it looks like a really trendy mini Chinatown. There's graffiti. It's awesome. We love a Melbourne laneway, don't you? CONTESTANTS: Yeah. You certainly know when you walk into a place like this that you're not far away from the many culinary gems that make up this great city. And today, two top restaurants will go head-to-head in a team challenge. And a team challenge that's a little special to us, 'cause two of our favourite cuisines... ..Vietnamese and Japanese. Mmm. JOHN: I'm feeling really excited about today's challenge, because I'm familiar with all the ingredients that go into either Vietnamese or Japanese food. And you know what? You're going to be cooking in two of the hottest Asian diners in Melbourne - sister restaurants Saigon Sally and Tokyo Tina. So, how do we pick teams? Billie, you've got the power apron. With great power comes great responsibility. So, today, you are one of the captains. But on top of that, the apron also gives you two more powers. You get to choose which restaurant your team cooks in. You also get to pick your team. Ooh. That's a good one. That's ridiculous. GEORGIA: She's a force to be reckoned with right now, and it's actually really intimidating. First up, you need to choose which restaurant - Saigon Sally and the flavours of Vietnam or Tokyo Tina and Japanese. Saigon Sally - Vietnamese. Excellent. Vietnamese is more suited to my cooking strengths, I think. We've got some strong Vietnamese cooks in this competition, so I think it's a good choice. Billie, who's going to be the first member on your team? Jessie. Yay! I'm so happy you picked me. Thank you. Right, next? Who's it going to be? Amy. Amy? Oh. Bit of girl power. Who's next? Jessica. (LAUGHS) Oh, Vietnamese power. Reynold. Reynold. Final member of your team, Billie? The final member is Ashleigh. Wow. The underdogs are myself, Georgia, Matthew, John, Sara and Rose. Billie's team, you are the red team. MATTHEW: Billie's team has a lot of really strong cooks with strength in Vietnamese. I don't think our team has a lot of strength when we're talking about Japanese food. That's a little bit of a concern. Right, blue team, time to decide who's going to be the captain. I'm not comfortable at all with Japanese food. Is anyone? (MATTHEW LAUGHS) Who's comfortable with Japanese food? Yeah, I'm pretty comfortable with it. I'll go. OK, alright. Your call. Done. Right, captains, come and grab your aprons. JOHN: I'm feeling pretty confident with Japanese food. I know the flavours. I've been to Japan a couple of times and I've experienced authentic Japanese food, so I'm hoping that this will be in favour for me. Right, fire up, you lot. This is your first restaurant challenge of the season, so you've got to make the most of it. The rules - two and a half hours for prep, so no small task, and 90 minutes for service. And we mean a proper service, so get your head straight. Matt, George and I are going to be tasting all of your dishes. And we're going to judge you on quality of the food, generosity of your menu, but also how you perform in the kitchen. Each team is going to be preparing lunch for 50 people. Your menu today must reflect the menu of your restaurant. So, you're going to decide how many savoury dishes you want to do, but you must do two desserts. Losing team - whole team goes into elimination tomorrow. So a lot at stake. And one more thing - the best performer on the winning team gets the power apron for - and wait for this - the biggest powerplay of the week. Are you ready? CONTESTANTS: Yes. Are you fired up? Yes. Your time starts now. ROSE: There! Where are you going? Where are you going? (GEORGIA YELLS) Alright, should we check out the pantry? Straight into the pantry. Pantry! Let's go. Pantry's at the back. BILLIE: Run, run, run. Run, guys. Right, so... Firstly, we need... I want Reynold and Ashleigh - desserts. So, when you go into the pantry - open mind. Look for really good dessert stuff. You guys can actually go and do that now if you want. Yep. Take that with you. Take... And then come back here and organise it, 'cause we have to organise it here. My biggest fear in this challenge is having hungry customers. I was thinking three to four dishes. What do you guys think about that? Three or four? My strategy is to keep it simple and just do two mains and two desserts today. I don't want to put too much on us. I want us to be able to do it and do it quickly and do a lot of it, so... It's really important to make sure that our serves are generous today. That was part of the brief. We'll totally go and have a look at the pantry and take... Oh, should we write it down? Yeah. Yeah. Two mains and two desserts is the only way to go. GEORGIA: What...what you want each of us to work on, John? You've got to split up what we're doing. Going into this challenge we've got six team members, and I decide that we're actually doing six dishes. So, we'll do four mains. SARA: Six dishes - that's just too much. Just think about servings - how we're going to... They're already difficult. So, the chicken, we'll do the yakitori. We also have seared scallops with watercress and horseradish dressing. I reckon tuna, we can do, like, a ceviche, like a tartare, and then have a yuzu dressing. OK. So, we've already got a seared seafood... I like the idea of having something fresh as well. Save our cooking time. I don't think it's... No, I think we'll keep... Just think generosity, like... Johnny, Johnny. Yeah, we'll keep the scallops seared... More generous is what I'm saying. ..and I'll do the tuna as a tartare. GEORGIA: He's the captain. I'll do what I'm told, but I know deep down that we're in trouble. BILLIE: Um, should we have a look at the proteins first? AMY: The proteins. Jessie and Jessica, Amy and myself are throwing around ideas for the main dish. I think we'll just go the belly. We're just going to go with the belly. Yeah, it's just the end of it, 'cause that's normally the bit that you see. So, we decide to do a caramel pork belly... And there's quite a bit of it, so that... ..and chicken in a little Vietnamese coleslaw. Well, I love the pork and I love the chicken salad. I want to keep it that simple, but make the food really good. Yeah. And, I mean, if we've got two mains, two desserts... There should be enough time to get enough food on the plate to sort of satisfy each table. JESSIE: But we just need to make sure that we're generous. Yeah. JOHN: Because we feel like we're the underdogs today, we definitely want to work a lot harder to win today's challenge. So we're doing six dishes in total. On the menu today what we have is seared scallops with cress and horseradish dressing, yakitori chicken with sesame and soy glaze, mushroom stir-fry with beautiful eggplants, tuna tartare with honey wasabi emulsion and a yuzu vinaigrette. For dessert, we've got the choux puff with the white chocolate and green tea mousse and also the Japanese crumble which has puffed rice, sesame seeds, nashi and apples with a ginger syrup. Today, I'm working with Rose and we're going to be doing a miso eggplant with mushrooms and a tofu crumb. She's going to see this idea of a tofu crumb works. ROSE: Are we frying this now or later? The first thing I do is start with the eggplant and I have a lot to get through. There's so much going through my head. You know, "How much per serve? How big does that need to be? "When I cook it, will it shrink in size?" So, I'm just chopping as much eggplant as I can, because I know if we run out, we won't have time to make more. But looking around the room, Georgia in particular looks massively stressed. Hey, John, I need to check my wakame. I just need to check the wakame. I need to check the wakame really quickly. Yep, yep. John tells me that I'll be working on the apple crumble and doing the scallop dish. I'm responsible for two out of six dishes on that menu, and there's 50 people. It starts to dawn on me that I'm doing more than anybody else in the room. I'll need to prep and clean the scallops, make a sesame and seaweed crumb, make a mayonnaise and also do a vinaigrette with the salad. This isn't making very much. On top of this dish, I also have to make the Japanese crumble, which has a lot of elements. I have no idea how I'm going to have those two dishes even close to being finished. 1 GEORGIA: Excuse me, excuse me, excuse me, excuse me, excuse me. We have 75 minutes until service. Making six dishes has really spread us thin. Right now I'm feeling pretty stressed. This is insane. I'm responsible for two out of six dishes on that menu. I'm not even close to finishing the scallop dish. I've only made the sesame seaweed crust. And on top of that, I've got to make a really complicated Japanese crumble. And I have to do this for 50 people. I'm really going to need other people in the team to help me. There's no way I can do this on my own. SARA: Rose and I were working together on the eggplant dish, but the tuna was my other responsibility and I'm a bit anxious about getting that done as well. As soon as I see that John is making a dessert, that should have been a red flag from the beginning, because the captain shouldn't be responsible for making a dessert. GARY: I like the set-up here. It's good, isn't it? It's brand-new. Oh, ho, ho! Captain, Captain, Captain. Oh, you're captain. JOHN: I am. Come in. Right, menu? What we've got is eggplant glazed with a miso glaze and it's going to be served with a crumble of tofu and stir-fried mushrooms and then they're also doing a tuna tartare with a yuzu vinaigrette and then I've got Matt and Stephen working on a chicken yakitori. Anything else? For desserts? Yeah, desserts. Oh, sorry, we've got another main as well which is just a seared scallops. A scallop tartare with cress and horseradish dressing. I tell you what, you're pushing the envelope. For dessert, what we've got is a choux puff filled with a white chocolate and green tea mousse and we're also doing a Japanese apple crumble which is served with puffed wild rice and a ginger syrup. I love the sound of the menu, but to be honest, have you bitten off more than you can chew? I look at it, um... all the jobs for all. I just hope you're going to get ready the service in time because at the moment, I don't reckon you are. But go for it. I'm about half an hour away from finishing this dish. I'm worried about this tuna, because I still haven't gotten onto the emulsion. I still haven't cut it - any of that. So... We need to maybe delete an item off the menu. Yeah. I tell John my concerns and a few of the other team members join in as well. The best thing to do is cut down to five dishes. I think you should drop the tuna. It's sitting there - nothing's happened with it. It's not even prepped. You've got to cut the loins down, get it ready to portion it out. You've got mousse to make yet to put into choux puffs that aren't cooked. We've got to have all our mis en place ready to dress and garnish our dishes. No-one's really finished any elements yet. I'm just really freaking out. If we drop the tuna, that might free up Sara to help me with the dessert and then we might have a fighting chance. John, have you made a decision on the tuna? I'll look into that now and see. There's too many things on this menu. You have to really think - are we going to be able to pull this off? It's a very fine line between right and wrong decisions. We've got roughly about an hour left before service and we haven't started the tuna tartare... I think we've got enough time to prep these and I think we can do it with the team that we have. So, John, we're doing this tuna? Yep. Alright. I believe in my team. I think we can actually pull off this dish. I will push this tuna. GARY: Not a lot of noise in here. GEORGE: No, it's very calm in here. Very quiet. Captain? BILLIE: Yep? Come in. It's a tiny kitchen, isn't it? Yeah, I know. It's really small. A bit different from the MasterChef kitchen, isn't it? Yeah, it is. My goodness. So, what are you doing? We're doing pork belly. We're doing, like, a sticky caramel glaze on that. So, what are you doing? Roasting it, braising it...? We're braising it and then glazing it. OK. Cool. Yep. We're also doing a chicken slaw sort of thing - a really fresh... Like a Vietnamese coleslaw kind of thing? Yeah, yeah. Chicken dish. Beautiful. For desserts, we've got a coconut tapioca as one of them. Yeah, great. Nice. Love that. And the next one is a ginger honey parfait. So they're getting started on that one. And I've got ideas to go with each... Again, I'm going to punctuate with what I'm concerned about. I'm going to come and sit in Saigon Sally - you've only got two savoury dishes on offer. Yeah. Both are pretty much white meat, yeah? So, already I start going... ..I start slouching in the chair. OK. Yeah. Where is the variety? I'm not saying have a dozen dishes on there, but be smart enough to push yourselves that you might need to get another dish up. OK. This isn't good. We've been prepping for 90 minutes already, and we've only got an hour to go... ..and we need to add another dish to our menu. This... It just doesn't seem feasible. Deep down, I know the judges are right, so we're just going to have to come up with another dish. AMY: I just thought it would be quite quick to just chargrill... Have a bit of fresh herbs and chargrill some prawns to order. Amy suggests we do prawns. She saw a big tray of beautiful prawns in the fridge and I think it's a great idea. I can start on these if you want to start the dressing? We decide to do a prawn and mandarin salad with a nice little Vietnamese herb salad. Everyone else is busy with their dishes at the moment, so I need to do the prep for this dish. So, four per serve, so about... It's 120 prawns that I'll have to get peeling. Yeah. And I don't know if we have enough time to do this, but I'm going to try. JOHN: Is that all the... Is this all we've got? GEORGIA: John, I'm really freaking out. I can't do all of this. It's OK. I know we're all under a lot of pressure, but the sooner we can finish prepping the mains, we'll have all hands on deck to help Georgia with the dessert. I don't even have enough, like, that's all I've done as a serving thing for the... Not going to do it. We'll get it done, Georgia. We are in huge trouble. They may as well keep the doors shut. MAN: Hi there. Welcome. Hi. Guys, just so you know, your first couple have entered the dining room, yeah? ALL: Yes, George. Alright? You've got less than 15 minutes to go, huh? Look, John, honestly, I don't even know right now. I'm not going to have a dish made. Georgia, you are a superstar. Come on, George. You're a superstar. Push through. The pressure and the intensity and the stress all just starts getting to me. This is actually starting to sound like mission impossible. This is a nightmare. (SIGHS, SNIFFS) MATTHEW: Georgia starts to have a little bit of a meltdown. She's under a lot of pressure. Um... And obviously not coping really well. Sorry. George, you're going to be fine. I'm trying to do two things on my own. I'm just drowning. Yeah, just focus on one. Focus on one. We'll come and help you with the other in just a sec. Yeah? I pull her aside for a couple of minutes and just try and settle her down. It's going to be fine. Deep breath, then crack back on, OK? Yeah. We've got to get moving. We're not going to lose this, Georgia. No. We're not going to lose this. We're going to win this. I know that I don't need Stephen at the moment. I send him over to help Georgia out. Fresh apples and cooked. I was thinking about using that steamer, and I'll put a... ..I'll put a syrup on. STEPHEN: Yeah. So, I start preparing the nashi pear and the apples for the crumble and help her...just help her get back on top. Um, Stephen's helping me with the apples, which is really good - the apples in the nashis. Yeah, I'm definitely frustrated with myself for getting upset. I'm kicking myself and telling myself to pull myself together because it's not a time to cry. I just need to get on with it and do as much as I can. Peeled and cooked? Yeah. Fresh and mandolined. Perfect. Cool. Thank you. I just need to snap out of it. Hot behind. Hot, hot, hot, hot! BILLIE: It's just crazy in the kitchen. We are all running around madly trying to get this food ready for service. AMY: Billie, are you happy with that, the chicken dish? Yeah, that looks good. I know that Amy's all over the chicken dish, and I know that Jessica's on the pork. JESSICA: I have literally got about 10 minutes until service starts and the dish hasn't really kind of come together yet. Really stressed right now. I need to plate up and see how it tastes all together. So, I decide to deep-fry some of the pork just as a test batch and they turn nice and crispy and golden. It only takes a couple of minutes. There seems to be a little bit of panic in the kitchen about whether or not we're going to have enough prawns. There's is not much time left and I'm still shelling these prawns. GARY: Hutzah, hutzah, hutzah! 5 minutes to go. My one saving grace is that I delegated from the start. Everyone else is in control of their own dishes. We need prawns peeled and other stuff done. Well, then, maybe I could do that right now? Billie asked me to come and help her with peeling the pawns. Reynold and I are in a pretty good place with the desserts right now. I might get you to help me do these and we'll smash these out. And since mains are the first things we'll need ready for service, it's more important that those are ready to go than the desserts. This has gone really, really fast. I just need to get some pawns on the go and then I need to go and take over the pass. Guys, 90 seconds, yes? ALL: Yes, George! I've got an order coming through. I've got Georgia on scallop plating. I don't know. You tell me! I don't know what to do! I get you to concentrate on the scallops. Yeah. I've got Rose concentrating on the tuna. I've got Matt looking after the chicken, is that right? MATT: You've got one chicken? WAITER: Order. What plate do you want scallops on? As a team we're like chooks without our heads on. So, am I doing that over here? We don't even have stations set up for service. Right, guys, that's it! Service kicks off now, yeah? We're nowhere near ready. We are not ready for this. John! It's got to be on a plate! John, come here! There's your first docket. You keep the white docket. First order in! Two tuna. I need two scallops. Two scallops. Two yakitori and two eggplants. Right. OK. Service starts and we just go for it. Do you want to go through to elimination? Do you want to go home? Stick your neck up and go for it, yes? ALL: Yes, George! I need to make sure this chicken's, you know, cooked through just enough. Just need to be really careful that I don't have raw chicken. SARA: Keep them oiled, dude. Watch these skewers. If you need to turn it down, turn it down. I don't think... I don't think I can save that. I think we'll plate them up off-skewer. JOHN: Five yakitori, please. Come on, guys. Push! I need one tuna, one eggplant! Yes, John! I have a couple of fillets of tuna and I quickly fry them off in a pan with some peanut oil, because the tataki style is all about searing the edge and leaving the centre rare. As soon as that's done, they're ready to be cut to order. Right, I need another two tuna and two eggplants. ROSE: Yes, John. So, for service today I'm going to be plating the eggplant so Sara can focus on getting the tuna out. I would have preferred to have done the eggplant completely on the grill. I'm a bit unsure about that choice. So, this is the eggplant. Are they going alright, Rose? Beautiful. Alright, good. What's happening with the scallops? I've got to do that, mate. I'm onto it. Alright, I'm just... Just asking. I've pulled myself together and I'm going to focus on the scallop dish. I need three scallops now. They're not quite. I'm already way behind the pack. Nothing's simple in this competition. And I need seven scallops. I can't give up. I've just got to keep going. You have to move, because the orders are coming through. We need five pork belly and four prawns, guys. ASHLEIGH: Four prawns? OK. I cannot believe how many orders are coming through that machine. We've got about 20 dockets up on the pass. And it's just crazy. One pork, one prawns and one coleslaw. JESSICA: Can somebody chuck me a pair of tongs? Yeah. Thank you. There's not a lot of space to cook. I've got Jessica right next to me deep-frying the pork. Jessie's behind me grabbing the prawns and plating them all up. It's pretty frantic in here. We need loads of prawns, Jessie, so as quickly as you can send them out that would be great. Jessie's made a really quick dressing for the prawns and it looks good. How far on those prawns, Jess? JESSIE: Is it a serve of two? Keep them coming. We have loads. OK, so number 20. And the chickens... This is table 8. WAITRESS: Thank you. Running the pass is probably the biggest responsibility I've felt in the competition so far. OK, guys, the orders coming in now fast, so we need to go really fast with these dishes. ASHLEIGH: We... I need seven scallops! I need seven chicken! Thanks, Johnny, keep your talk up, mate. You're doing a great job. Keep the talk up. Come on, Johnny. Come on, guys! Keep pushing! Is the scallop you're waiting on? WAITER: Fantastic. Table 9. We've struggled the whole time. It's been hard from the start. We're actually putting food up. Two yakitori for C4. Stephen's cooking scallops and I'm focused on plating up. Stephen, they look beautiful. ROSE: John, two eggplant up! How far on the tuna? SARA: Now. How far on the scallops? Order up. We're actually serving Japanese food that's share food that doesn't look too bad. WAITER: Table 7 and a tuna tartare. Table 7. This could still be our day today. But then the worst thing happens. We found the eggplant's not cooked through. The eggplant isn't cooked through? OK, thank you. John? Eggplant isn't thoroughly cooked through. I've got an eggplant that's come back. It wasn't cooked thoroughly. So, we just need one more serve. One more eggplant? Yeah, got it. Check if there's any that feel a bit firm, like, that one's probably a little bit firm, we'll put them back on. Are all of them the same as that? Because if they are, big trouble. Oh, my goodness. Shall we start with the tuna? Yeah, let's. Yeah. As an eating it, I'm going, "Yum." I can taste tuna, I can taste wasabi. It's a great little slab of tuna. For some people, maybe not seared enough, but for me, absolutely delicious. The emulsion is great with the tuna. And I was worried about the honey, but it's, you know, it's fundamentally wasabi mayonnaise that works well and it's a lovely dish. WAITER: (DINGS BELL) Service, please. This is table 9's tuna. So, that's the scallops. Seared scallops, watercress, shiso salad and horseradish mayonnaise. Yummy. Scallops have been cooked beautifully. Caramelisation is wonderful. Love the little crunchy sesame seeds and the flavour of sesame and also those beautiful little crisp radishes. I'm really pleased that the scallops aren't overcooked. Oh, yeah. Because I thought that was going to be a big issue. And I think that sweetness of that mayonnaise with those scallops is delicious. So far, so good. GEORGIA: Three scallops up. The scallops on C3. Right. Let's taste the yakitori chicken. Yeah, done. Love the cabbage salad. Love the favour of sesame. Love the sesame-soy glaze, there's just not enough of it. All that stickiness that you, Gaz, you want on the chicken has kind of drifted off and acted as a dressing for the salad which is great. Again, you know, great dish and a few little detail points. Absolutely. Let's taste the miso glazed eggplant. There's only one problem - for me, that eggplant's not cooked down enough. Yeah. You should be able to eat it like custard. Yeah, it should be soft. Soft, sticky, glazed and it's just... It's chalky and... Yeah. So, that's a real shame, because that could be a winner of a dish with a few little changes. But it's flawed. 1 Oh, hello. Oh, that looks alright, doesn't it? Great. GEORGE: That looks generous, doesn't it? Yeah, it does, doesn't it. And it looks bright, it looks fresh, it looks like all the things we love about Vietnamese food. It looks like there's heat and modern creaminess. Yeah, love it. Let's go the poached chicken first. Oh, yeah. Really nice. Delicious dish, and what I'm loving about this dish is that chicken. Yeah. It's not dry, it's not overcooked. I'm loving the sharpness - lots of lime, good kick of fish sauce and a bit of chilli. Right, let's try the pork. Oh, that bit. That pork looks alright, Gary. It does. Crispy. Love it. Love it for its sweetness. Love it for its crunchiness. Love it for its genius. Love it for its heat. The pork, which is tender and soft and glazey, is really good and then you get this nice crunch of, you know, beansprouts, spring onions. I like it. It's fresh, but it's also, you know, it's a bit Geordie, you know? It's deep-fried pork. Love it. Really do. BILLIE: I'm just waiting on two prawns and that's it for the order. Well, let's try the chargrilled prawns with mandarin dressing from the red team. I love chargrilled prawns. I love the idea of it. I love the description, but it's just missing some punch. That lovely toasty flavour of the chargrill on the prawns is great. It just needs something fragrant and light and vibrant to pep it up. And all the other dishes we've had have had that kind of balance of creamy and fresh. Look, good presentation, prawns cooked beautifully, but a bit of a let-down. Billie, I'm going to have some more orders come in. Some tables are still hungry. Yeah, that's fine. No worries. We can do that. We've had a really great service with the main dishes. They've all gone out really smoothly. Reynold, desserts are going to start coming up in about 15 minutes, so... REYNOLD: Yeah, sounds good. ..so you've got plenty of time to set yourself up. I've got to set up the dessert section now and they're almost ready to go. The first dessert that we're going to do is a lime curd with coconut tapioca, a coconut crumble, some mangosteen and starfruit. Are you nearly ready to go with your desserts or do you need to set up a station? I've just got to set up. Just got to set up, that's all. The second dessert is a lime parfait sundae with a honeycomb and lemongrass and ginger syrup. I'm really happy with it. I've got my elements. They're almost ready to go. I just need to check on my honeycomb and I'm going to start plating up. I crack it open... ..it's burnt. Yeah, it's too dark. Chucking that out. I've got to start again. I took it too far, so I've just got to make another caramel. It is on the menu. I've got to get this on and I've got to get this working otherwise it's just going to be a massive train wreck. I'm just more worried that I'm not going to have enough time and especially more worried about stuffing up the honeycomb again, because we've only got less than 10 minutes. I'm just hoping that this is going to work. If this fails, it's just going to bring down the team. 1 WAITER: Alright, where are those desserts on B5, John? GEORGIA: Thank you. I need dessert on table B5 - two apple crumble and two green tea mousse. I reckon, yeah, probably 10 minutes because we still need to do that mousse to finish off the cream puff. Customers are ordering dessert, and I don't have any dessert whatsoever to serve. These are the apple crumble, aren't they? Yeah. I'm going to have to start calling them out soon. I'm working on the apple crumble. It's just not good. And I know it. I'm really trying to make this better and no matter how hard I try, it's not getting any better. How many desserts do you need, John? I've allocated Rose to finish up my choux puff with the green tea mousse. I just need to add some white chocolate that I'm going to be incorporating into the mousse. I look into the pantry to look for the white chocolate... ..and it's not there. I definitely should have checked for white chocolate before committing the dessert to the menu. There's nothing. Forget about that. I'm feeling overwhelmed and frustrated, you know? We shouldn't be in this position right now. We should be a well-oiled machine. John, I need those desserts for B5. OK. I need desserts! How far on dessert, Rose? 5 minutes! GEORGIA: Should be 30 seconds. How long on the profiterole? As the captain, I realise that I've taken on too much. First batch of honeycomb hasn't worked. I've got another batch going. Running out of time, and I'm really worried I'm going to let my team down. I've got to get this working, otherwise I'm stuffed. I have no idea. I check the honeycomb. I crack it open... ..and it's burnt. OK, so do we have any replacement for that? No? We do not have enough time to make a new one, so I don't know what we're going to do. Um, our honeycomb hasn't worked out with the dessert, so it's on the menu, which is not good. Our dish really needs the honeycomb. It needs that crunchy element. Can we think of a quick way to do something else? That one. Is this for the other dessert? Yeah, but I've got tons of these. So, where replacing the honeycomb with a coconut crumble from the other dessert. That means you're losing people. We need to hurry up and get these out. I'm really scared not having the honeycomb on the dish but I really have no choice. Two sundaes. Thank you. I need another tapioca, please. Yep, coming up. Keep smacking them out one at a time as fast as you can. We have table 7 - sundae. We need to get those sundaes out. Good work, guys. I'm feeling a lot pressure to win this. To 18. Two tapiocas coming. There's nothing else we can do at this stage but keep trying to get our dishes out. ASHLEIGH: Two sundaes, Billie. 4. Coconut tapioca with coconut crumble. GARY: What's first? Well, let's start with the lime ice-cream sundae with honeycomb and lemongrass and ginger syrup. MATT: Nice, restrained, sensible dessert that looks delicious. Lots of colour, lots of freshness. Looks really good. Can I ask a question though? Where's the honeycomb? You may be right, Gaz. That's more like a crumble than a honeycomb. It's not a honeycomb. It's a praline crumble of some sort. Coconut. Lime ice-cream, yum, creamy, that little sort of biscuit crumb of ginger, lemongrass... That's really delicious and I love the fact it's so smooth, so creamy and lime and the ginger syrup together, absolutely wonderful. Right, shall we taste the coconut tapioca? Looks like the same sort of crumble, doesn't it? It does. Is that the same coconut crumble? It looks like it. Yeah. I think so, yeah. I love that. You put two gooey things together like tapioca and coconut and the lemon curd - it's absolutely delicious. The only disappointing thing is same coconut crumble as the parfait or the sundae. I think it's a really lovely, clever little dessert. Fits absolutely perfectly in with the theme of where we are and if we were sitting here at the end of a night eating off the normal menu and this would come and you're going, "OK. This dessert is absolutely right." BILLIE: You guys are doing really well. Another tapioca on its own, please. Yeah, all good, all good. Guys, we've got 30 minutes left and we really need to push these desserts! Come on! Right, we need choux pastry. We need baking paper. We need them piped on. Two green tea mousse to table 9. We just need to push these desserts! Come on! We've just got to keep pushing through. Four desserts up. OK. Two green tea on C4. ..and just get as many out there as we can in as short a time as possible. Guys, we've got 15 minutes to go and I need eight green tea mousse! Right. Let's go. OK. (PEOPLE CHATTER) Hey, they look kind of cool. Where's the flavour, Gary? Where's the white chocolate stickiness and sweetness that goes with the choux? Where's the green tea mousse in the middle that makes your mouth all puckery? I'm looking at the apple crumble and I feel embarrassed. I take total pride in my desserts, and I know that this is probably the worst dessert that I've made in the competition. Sorry, people. This is not going to be a good apple crumble. Well, that's Japanese nashi pear and apple crumble, rice puff, sesame seeds and ginger syrup. I like that. I like the flavour of the sesame seeds. It definitely says to me Japanese, but that's really about it. BILLIE: For table 20. Two tapioca coming with that one. Yeah. Guys, I need one tapioca and one sundae. Last order to 18. That's the last one out, guys. Last order! Whoo! JESSIE: Reynold, get in this circle. REYNOLD: Sorry the honeycomb didn't work. In the middle. In the middle. I'm feeling so relieved, because it's over and we did it. We got all of our food out in time. The only thing I'm really worried about is just the honeycomb. We certainly didn't smash it today. I just hope it's good enough to win the challenge. ASHLEIGH: Yeah, it's weird having no idea what went on over at the other one. JESSICA: I know. It's hard not knowing what's going on the other side. SARA: (CHANTS) Underdogs! Underdogs! Underdogs! JOHN: Go, blue team! ROSE: Well done, everyone. Thanks, everyone. You guys did awesome. STEPHEN: Well done. Service today was a complete nightmare. I shouldn't have allocated myself a dish and, you know, I've made bad decisions right from the start. GEORGIA: It's over, Rosa. Huh? It's over. (SIGHS) MATTHEW: Can you cook me up a few scallops for lunch? I'm really proud of my team for not giving up. I am embarrassed. I failed as captain today. And if we're going to be in an elimination tomorrow, it's my fault. 1 GARY: Wow, that was immense. Two teams, two cuisines and two sisters - Saigon Sally and Tokyo Tina. And when we talk about raising the bar, pushing you to new heights, this is what we're talking about - feeding people, making them happy. Right, so, let's break it down. Blue team, at the tasting table we particularly loved the scallops... ..and the chicken. But, the eggplant - unevenly cooked, not just in our dish, but also in customers' dishes. We and some of the other customers were left waiting for desserts. When they did arrive... ..they really weren't worth it. Red team, let's talk about what went on in the dining room. So, savoury, you only did three dishes. That coleslaw, coconut-poached chicken and that crunchy pork dish... ..unbelievably good. Really delicious. But the prawns just needed that fragrance and that freshness of mandarin to lift them. Let's talk about desserts. Who was making the honeycomb? I was. (RED TEAM GIGGLES) Oh, Reynold, you know, it really let down that sundae, and that slightly caramelly bitterness would have really added something. I'm really worried that I'm going to bring the team down. I'm just hoping that they can forgive us for that. But otherwise, those two desserts were absolutely delicious. And that's why, red, you win today. Congratulations. ASHLEIGH: Oh, my God. (APPLAUSE) (RED TEAM CHATTER INDISTINCTLY) ROSE: Good effort. Bring it in. Well done, John. Everyone's proud. Yeah, we worked well. Yeah. Blue team, I'm sorry. After that performance, you're going through to tomorrow's elimination. JOHN: Devastated. I know that as a captain I should have made better decisions, and I didn't do that today and I take responsibility for us being in elimination tomorrow. One other matter - which member of the red team inherits Billie's power apron? Gaz? Ashleigh, you held at pastry section down, you were organised, so much so that you managed to jump off and help Billie with the prawns. And that's why... (CHEERING, APPLAUSE) ASHLEIGH: I'm feeling really happy and excited. Well done. I really wanted to get my hands on that power apron this week, and I'm so relieved that I've finally managed to do it at the last opportunity. Even though the rest of you did brilliantly well, I can't look past that kind of effort. It makes a difference, doesn't it, George? It sure does. Red team, blue team - go home, get rest. Blue team, we'll see you back in the kitchen tomorrow for an elimination. Off you go, guys. See you later. Well done. Well done. Well done, good job. What a day. It was so hard. Going through to elimination tomorrow isn't a great feeling, I'll be perfectly honest. We just have to pick ourselves up, brush ourselves off and get ready to go into this challenge and fight. ANNOUNCER: Next time... Are you double knotting this thing? ..it's a blind taste test. This is like an interrogation. As a home cooks plunge... I don't even know if this is food. ..into the great unknown. You've got to keep yourself in the competition. Yep. Then they'll need steady nerves... ROSE: Dammit. I don't want to go home because I don't know how to peel an egg. ..as they risk everything on a single dish. JOHN: What I'm going to serve is almost like a risotto. But which gambles will pay off... MATT: It's good, isn't it? Delicious. ..and which will blow up in their faces? (GEORGIA SCREAMS) It just goes, "Voom!" (FIRE ALARM BEEPS)