1 ANNOUNCER: Previously on MasterChef Australia - Georgia cooked for the final immunity pin... I don't know what to do! ..against her mentor, Shannon Bennett. You ever use broken rice before? But he turned leftovers into a challenge-winning masterpiece. Wow, this is new. Never tasted this before. But Georgia still came away with a crucial advantage. Do I still get that? Tonight... ..they're cooking for a guaranteed place in finals week. This is huge. Let's do the job. Service! Send it! With Marco in the kitchen... BOTH: Yes, Marco! How long? How long? How long? I just have to keep going. I can't stop. How tough is this? Very tough. I don't know what's going on. ..and a restaurant full of people to feed... That's really good. ..they will produce the menu of their lives. Wow. So, who will go straight through to finals week, and who will face elimination? We are falling behind because you don't listen. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. Captions were made possible with funding from NZ On Air. Able 2016 I am really nervous about today. We have absolutely no idea what's going on. Except that it's gonna be with Marco and it's gonna be big, we know nothing. The last service challenge that we did was with Marco, and it was huge, so if today is anything like that, we're in for a massive day. This is it! SARA: We walk into L'Hotel Gitan, and it's beautiful. It's a brand-new place and it's exquisite inside. GARY: Good morning. Good morning. (LAUGHS) How are you? Look at that. Oh, I wonder what lies in store for you lot today. I wonder. Well, just Marco and I this morning. George and Matt will be joining us later. But welcome to L'Hotel Gitan, which is the newest, the latest restaurant from Jacques Reymond and his family. And don't forget, Jacques Reymond and family have been an integral part of the Melbourne dining scene for over 30 years. Jacques Reymond's been synonymous with the finest French cuisine in Melbourne. So, given Marco's culinary heritage, it's a very fitting venue. So we feel extremely privileged. And no prizes for guessing that today is a French challenge. It's also a team challenge. But this is no ordinary team challenge. If you win today, then you go straight through to finals week. JESSICA: This is huge. The chance to be first into finals week? Are you kidding me? This is the most important team challenge, if not the most important cook of the competition thus far. Right, then. The rules. Each team must cook two main courses and one dessert for 70 diners. The judges will be choosing the winning team today, and it will be the team that delivers the most consistently delicious food. The team that does the best job, you're into the finals. And the losing team will join Reynold and Matthew in the elimination challenge tomorrow. To go into elimination and fight for a spot in finals week is really not a path that I wanna go down. Today, this place is yours. You're gonna be responsible for running every aspect of the restaurant kitchen - planning the menu, you're ordering the meat, the fish, the veg, the whole kit and caboodle. If anything goes wrong today, it's nobody's fault but yours. Now, Marco runs restaurants all over the world, so we have to ask him - what does it take to run an impeccable restaurant kitchen? You have to communicate. You have to work as a team. Preparation is equally as important as the service. As the great Albert Roux used to say to me, "You work hard during the preparation, you push during this preparation, "service is easy." Trust me, that was never true, but that's what he used to say to us. (LAUGHTER) Service was equally as hard. But you had to push, because at the end of the day, it's all about delivering one thing - standards - consistently well. Running a restaurant's not just about putting up great food, but it's about running a budget. So, each team today gets $1,000 to buy everything that they need for their menu. That means you need to be very specific about quantities, about portions, about the numbers of dishes you're going to be preparing. It's absolutely crucial. You run out of food, it's a disaster. If you don't order enough, it's a disaster. Mark my words - it's not that simple. You have three hours to prep and cook your dishes for service. Right, yesterday, Georgia, we told you you were gonna get a massive advantage. Are you ready to find out what that is? Yes, I am. Well...you get to choose who your teammate is gonna be. OK. So think about it carefully. Yep. Got an idea? Yeah, I do, actually. Do you? Straight up? Yeah. Who's it gonna be? Um, I choose Billie. Thanks, George. (LAUGHS) That was easy. Why was that, just out of curiosity? Um, I think Billie has a lot of all-round skills. She's also really calm in the cook and I can get quite frazzled, so I think that, um... (ALL LAUGH) ..her and I together... You do, actually, don't you? Just a little bit frazzled. Yeah. Good stuff. That was easy. I love the way Billie cooks. We get along really well. She multi-tasks like an absolute winner. She's amazing to watch. She can do 15 things at once. And she doesn't lose her cool. BILLIE: It's really important to win today, and I think we make a pretty good team, Georgia and I. I think we can do it. There's only two of you on each team, so you're going to have to push, and push really hard. (WHISPERS) That, we can do. I'm sure you will,... because I'll be running the kitchen. Marco in the kitchen for prep AND running the pass? Could this challenge be any bigger? Remember one thing - perfection is lots of little things done well. GEORGIA: When I think about Marco and service challenge, I think it's going to be intense, it's going to be time pressure and I think that there's gonna be a lot of yelling involved. So, a massive day in front of you. You are gonna be working your little chops off. Can't wait to see how delicious the food's gonna be. Your time starts...now. MATTHEW: Come on, guys. Let's go. Good luck. Alright, let's have a look. What have we got? What ideas have you got for main? SARA: Today is not like a usual challenge. Today, we're going to be in charge of the entire kitchen. Lamb fillet. I just think anything that has prep is too scary. The first thing Georgia and I do is plan our menu and order our food for all three dishes. I think beef. We decide to do a beef dish for one of our main dishes. Um, they've got mussels there. Beautiful. And then a seafood for our other dish. WOMAN: Hello? Oh, hi. I was just wanting to place our order. It's really nerve-racking knowing that whatever we're ordering is all that there is, so it's really important we don't make any mistakes. We'll have two pieces of the whole speck. Yep. Speck is a cured pork product. It's a lot like bacon. I've seen speck come in big pieces before. I think that's it. I THINK. OK, you are $4.75 under budget. Excellent. Whoo! Thank you. Thanks. Bye. Bye. There's no turning back. I just really hope we've ordered enough. So what's the, uh...what's the menu? Eye fillet with a cauliflower and speck puree and a red wine jus. And your other main course? We're going to do prawn, mussel and corn bisque. Is that like a chowder? A main course chowder? Kind of, but nicer... more refined than a chowder. (CHUCKLES) "Noicer". There's lots of refined chowders out there. Yeah, there is. Absolutely. There really is. And anything bisquey, I'm into. In your sweet corn chowder, what else have you got? So there'd be the speck as well, so we thought we could use it in the beef as well as with the sweet corn. JESSICA: What do we think? What ideas have you got for main? OK. I'm just gonna say it now. Lamb with chocolate and blackberry sauce, potentially. I worry about lamb and chocolate together. I'm really not sure about the idea of this kind of lamb, blackberry, chocolate thing that Sara's got. So, what's the reservation towards the lamb? I don't know. Like, I'm just not seeing, like... As a dish, or as a French dish? ..saffron and blackberry and chocolate. I don't see how it's French and I don't really see it going together. Yep. OK. Yep. JESSICA: We are rapidly running out of time. I trust Sara. She's a great cook. So we're just gonna have to run with it. WOMAN: Hello? Hi. Can I place an order, please? OK. Yes? Nine kilos of lamb fillet. This is our chance to go straight through to the finals. It is crucial to get this order right. Get a bit more lamb. We might add one more kilo of lamb fillet as well, just to cover our butts. OK. Are you ready? Your total comes to $859.50. Beautiful. Ready for me to bite the bullet? We'll deliver that very shortly. Thanks! Thanks! Bye. (GASPS) Oh, no! I'm kidding. (BOTH LAUGH) Right. Tell me what the menu is. Gonna do a salmon dish. So, a little piece of salmon. I wanna do, like, a butter emulsion, so, almost like a soup. It's a tiny touch of miso, just not a predominant flavour. Yeah, great. Cool. Does it improve the flavour? Yes. Do you feel confident that you can deliver the standard all the way through? I do, yes. And your other main course? The other main course, we were going to do a chocolate and blackberry lamb loin. That's paired with a Paris mash. So you've got your lamb? Yes. And which cut are using? Got fillet. The fillet. Yep. Did you dictate the size of eye? No. No. Ah, you should always do that. Tell me about your sauce. So, I was looking at a sauce - a chocolate and raspberry... You doing blackberry or raspberry? Blackberry. Gonna work well with lamb? I think so. It's good with meat. I think the blackberry will. You know when you add chocolate to a sauce, you've just gotta be subtle. We did order some beef bones as well, just to help with the jus. Lamb stock is a very... Different flavour. ..VERY different flavour. You make a lamb jus - completely different flavour to beef jus. Yep. SARA: Gary doesn't seem convinced on our chocolate and blackberry jus, but I'm pretty confident I can make it work. Blue team. Oh, thank you so much. Thank you. Everything looks fantastic. We've got prawns and mussels and gorgeous eye fillet and lots of fresh vegies. Here they are. Oh, Billie! Then I find these two little squares like this. That's all the speck there is. That's the speck. That's it. That is not what I was thinking. I was thinking, like, a PIECE of speck, not a...piece of speck. That's alright. One of those will be enough for cauliflower. Will one be enough for your crumb? Pushing it, but we'll see how we go. Push it. Hey? We'll push it. Yep. We planned on using speck in both our main dishes, so we have to make it work and get on with our prep. Just go like the wind. Red team? BOTH: Thank you! Got your order here. Lovely salmons. Here's OK? Beautiful. Let's tick this off, so we make sure we've actually got everything. Herbage. Our order arrives, and we quickly check it and get the meat and the vegetables into the fridge. Lamb fillet. So it's what we thought? We get straight onto prepping the salmon dish. I'm making the buttery miso sauce. MARCO: Hello, Jessica. Hi. What are you making? Uh...starting the stock for the, um...for the salmon. So that hasn't got any miso in there yet, but that'll take some miso and then emulsify with the butter. You've got some flavour in there already, haven't you? Yes. Good. Trying! (LAUGHS) It's all about flavour. Yes, exactly. BILLIE: We've only got two and a quarter hours left, and already it just feels like the time pressure is building, and it just goes so fast in this kitchen. We need to get onto the prawns, then. Alright. We have so much more to do, and all we've really done so far is prep the mussels. I'm so sorry. We've taken on more than I should've. George, don't be sorry. We can do it. We've just gotta focus. I've got heaps of prawn heads to start my bisque. Now I have to chop prawn heads. Chopping up all the prawn heads will add more flavour to my bisque, but it's also going to add more time. Georgia! Yes, Marco? How many prawns are you putting on your dish? Three. And how many have you still got left in your fridge? Lots. Can I ask you a simple question? Yes, Marco. Would you like more than three prawns if you were dining here today? I would, but I'd also like some other stuff to go with it. Have you ever been to a restaurant and been given a small portion? Yes, Marco. Does it bother you? Yes, Marco. I'm just worried about time. Time is not your best friend. No. Unless you use it wisely. OK. We're cooking for 70 today, and if everyone orders the bisque, then I need to prep over 300 prawns. ..60, 61, 62... I really don't have time to keep doing these prawns. I've got so many other things that I've gotta do. Haven't even thought about dessert yet. But for now, I'm going to get my bisque on. Cooks! ALL: Yes, Marco? Two hours before service. Yes, Marco. And if you can do two jobs at once or three jobs at once, do it. "Yes, Marco!" Yes, Marco! JESSICA: I've got the miso sauce on for the salmon. I put the rhubarb into the oven and I grab the lamb out of the fridge. Sara, we've got a problem. What? The hell is this? The lamb that we've been given is totally not what we thought we were ordering today. What? What did it say? Fillet. Which obviously now does not mean backstrap. Shit. What the hell are we gonna do with that? (GROANS) Honestly, what do we do with that? 1 Sara, we've got a problem. What? The hell is this? The lamb that we've been given is totally not what we thought we were ordering today. What? Honestly, what do we do with that? When we ordered lamb fillets today, we were expecting lamb backstrap. We have an issue. We were under the impression we were getting backstrap. What did you order? Fillet of lamb? Yeah. Yeah. So you said "fillet of lamb", yes? Yeah. That's what you ordered. But what you meant was... Well, when I think 'fillet'... You're thinking of the saddle, aren't you? Yeah. The cannon. Shit. A dish that I'm not 100% confident in has just gone down another notch. So that's what you've got. So now you've got to overcome your complication. We've ordered the wrong lamb, and I don't know what we're going to do with it, but we have to make it work. This changes everything. Can you start picturing in your brain... Yeah, how we're gonna do this. ..how you wanna plate it? Yep. Now that we've got the fillets. Cooks! ALL: Yes, Marco? 70 diners are gonna be here very soon. The clock is ticking. Yes, Marco! I guess the secret to a good bisque is flavour. I want the diner to have a spoonful of the bisque, eat a prawn and it just marry all together. Are you calling it a chowder or a bisque? Bisque. Not chowder? No. Do you think people know what bisque is? Yes. It's a French restaurant. You have a point. Yes. (LAUGHS) Thank you for the correction. Nice flavour as well. Thank you, Marco. My bisque is looking beautiful, and I'm just going to leave it sit there and simmer. I'm gonna do the mousse now. BILLIE: Yep. Perfect. 'Cause we're running out of time. Yep, we are. Our dessert is a white chocolate mousse with figs, blackberries, pomegranate and a pomegranate syrup. I get onto making my syrup while Georgia's just starting on the mousse. 1.35... That's not right. Are you right, George? No. I can't work out how many... what we times that recipe by. 15. Was it? Yep. So, that's 675ml. Right. Got it. You right? Yep. I've definitely made this recipe before and it is absolutely delicious, but I have never made it for the amount of people that are turning up today. Sorry. I'm in trouble right now. I just need to get this off the heat. I'll do it for you. Just grab the other handle. It's so hot. Be careful. It's so hot. There, I've got it. Have you got it? Yep. Thanks, Billie. Sorry to worry. It's basically gelatine, cream, white chocolate, milk and vanilla. It's temperamental, so you need to make sure that it...it's going to set. I'm really freaking out about the white chocolate mousse. I hope that I've made enough to cover the amount of diners we're going to have. The sheer size of this challenge is really starting to get to me. Are you kidding me? Oh, my God. It's OK. I just slid it all up the side. GEORGIA: Billie just being there calms me down. The berries will cover that. It's OK. She doesn't panic, she doesn't throw in the towel. I actually just wanna... Pardon? (CHUCKLES) I don't wanna do this anymore. Yes, you... George, we have to do this. We can't get out of this now, so...just keep pushing. Her reassuring me that everything's going to be OK is great. There's no use in freaking out. Just gotta keep pushing, so that's what I'm gonna do. Cooks! One hour to go! Yes, Marco! Yes, Marco. One hour before service. One hour before the customers arrive. One hour to make sure you're ready and cleaned down. "Yes, Marco!" ALL: Yes, Marco! SARA: Let's go, girl. Let's nail this. Salmon - done. That was a massive job. I'm going to move on to the chocolate and blackberry jus. This jus is the thing that is gonna tie this whole lamb dish together, so I want to spend the time now to make sure it's absolutely perfect. To make the jus, we've caramelised our beef bones, added the vegetables. We've reduced down some red wine, added our stock, and now we're incorporating the chocolate and the blackberries. Is that for your sauce? Yes. You told me you were using 70%. All of a sudden it's gone up by 20%. It's 90% now. Yep. You just have to be very careful how you use it. Yep. It's really daunting because you're making a jus in front of Marco Pierre White. If anyone knows how to make one, it's that guy. Are you happy with your red wine sauce? I'm about to taste it. Are you happy with the colour? It needs more. A little bit more. Have you got your chocolate in there? Yep. When Marco comes around and he tastes it... he's not 100% happy. The pressure is seriously heating up. The jus isn't quite there yet, but I really need to move on to my lamb. We had a bit of a setback with getting the wrong cut, but, you know, things like this happen. I think it's about how you pick yourself up and move on, so we'll take the challenge. We've ordered the wrong cut of lamb and I'm not exactly sure it's going to work the way we intended it to, but it is what it is, so I marinate it in some balsamic and I'm going to fry it to order during service. BILLIE: I've done all of the dessert elements. I need to get onto my cauliflower puree. I need to get the other elements done for my main dish, so I get the cauliflower cooking off with some onion and garlic until it's really soft. By adding speck to it, I think that'll give it a bit of an edge. Once it's all tender, I pour it into a Thermomix and blitz it. Cooks! Yes, Marco? "Yes, Marco?" ALL: Yes, Marco? 30 minutes to go. Yes, Marco. So let's see if we can gain some time, yes? Yes, Marco. Yes. Come on. I'm absolutely manic right now. We've got 30 minutes to go until we start service. Everything has taken way longer than it should have. My miso sauce is tasting great, but I've got so much left to do. For our dessert, I'm cooking a burnt-butter hazelnut sponge and some rhubarb compote and some fresh plum and blackberry. I am really starting to lose hope that this is ever going to come together. Remember, if you can do them two minutes quicker, that's two more minutes to do something else with. Yes, Marco. Every minute counts in a kitchen. Yes, Marco. Now, push. Yes, Marco. BILLIE: It's getting really close to service time. I haven't sealed any of the fillets yet. My white chocolate mousse is setting in the fridge, so I can get started on cooking the seafood for the bisque. I have so many mussels to cook, and it's not just a couple of handfuls. There's over 300 mussels to cook. I've got a big frypan and I'm just throwing in large quantities at a time. Just have to keep going. I can't stop. I need to make sure they're cooked perfectly because I want to get myself through to finals week more than anything. 15 minutes to go, chefs! "Yes, Marco!" ALL: Yes, Marco! 15 minutes to go. I need food on the pass in less than 15. As you can see, the customers are arriving. Good morning, sir. It's good to have you in the house. "Yes, Marco!" ALL: Yes, Marco. So if I say yes, that means it will happen. Right or wrong. Yes, Marco. SARA: My heart is pounding out of my chest. Service is about to begin any minute and we have just not done enough prep. Sara? Yes? Will you be ready? Um... "Yes, Marco!" We don't want to go through what we went through last time, do we? ALL: No, Marco. Because then it becomes a very long service. GEORGIA: I thought that I'd felt pressure before. This is completely different. It is intense. And because there's just four of us in this kitchen, you really can't hide anything from Marco. Do I detect you're in trouble? Yes, Marco. "Yes, Marco." Do you want to make the finals week? Yes, Marco. Then you have to push that little bit harder, you have to fight that little bit harder and you have to find that inner strength within you. Otherwise, it's not going to happen. Push, push. Come on, Jessica. Come on. Yes, Marco. 10 minutes until service starts and all these people are flooding in. And I'm trying to finish off all the little jobs that need to go to get the salmon dish together. All the vegies still need to be kind of prepped and blanched quickly and I still have to shell the peas. And then I've also got the pipis that need to go on there. Dessert is definitely a mess. I really to get an anglaise on, and Sara is trying to get the potatoes done. Honestly, I don't know how I'm going to get all this finished. This is just the impossible task. 1 Cooks! ALL: Yes, Marco? Service starts in five minutes! Yes, Marco! "Yes, Marco." Come on. Push for the last five minutes at least. Get your plates warm. Come on. Georgia. GEORGIA: Yes, Marco? Georgia, don't you wish you'd pushed faster at the start? I thought I did. How far off are we? SARA: I'm about five minutes from getting this mash done. Well, that - I will count on that. Five minutes. There's five minutes until service. I need to get this potato done for my lamb dish while Jess is running around making sure everything's ready for her salmon dish. OK. What do we need? We've got the sauce. That's... JESSICA: I'm kind of on track. As long as we can get it all done in time, it should be OK. But I feel like this is the calm before the storm and I can feel that storm brewing. A tough service is one thing. Getting out of it is another. Yes, Marco. If you don't listen to me, you don't allow me to be the Pied Piper, then we'll never make it. It's getting towards the end of prep time. We are still making the crumb for the bisque. Is the crumb OK? Does it taste alright? It's... It's parsley, salty, bready crumb. Is there speck? Can we put it on the chargrill? I can do speck for you. Maybe do that. Yeah. Thanks, Billie. I'm going to put it in the food processor and blitz it up. OK. Let's put that on a tray so it comes up a bit more in the oven. Less than a minute to go and I'm just finishing off the crumb. This has been such a crazy prep today, but Georgia and I finally have everything ready for service. I just hope it goes smoothly. Stop! Look at me. INTENSE STRING MUSIC Remember this. Win this... ..and you're into the finals. And if you want my honest opinion, if you're going to win something in life, whether it's a challenge or whether it's stars in the Michelin, you have to push and you have to fight. You just don't get it given to you. So earn it and push and work for it. ALL: Yes, Marco. So, just remember one thing - do you want me to push you? Yes, Marco! Do you? It's not personal. We're here to do a job, and that's to feed all those people well, and I want you to walk out of this service feeling proud of yourself and knowing that you gave your best and not your second best. Yes, Marco! So let's do the job. Yes, Marco! Service! Service! On order - one salmon. OK! Three chowder. How long? I'll do the lamb on here. How long? Five minutes on the pass! Five minutes for one salmon, three chowder! Yes, Marco. "Yes, Marco!" Yes, Marco. Push. Come on! Come on, we've only got 70 covers to do. We've only got 66 to go. Hot plates, not cold plates. Hot plates, not cold plates. In the hotplate, in the hotplate. Come on. Service time has started and we have to get these dishes plated up. How long? How long? Quickly. Marco is questioning how long, how long it is until we are going to have a dish up, and... How long? How long? ..I really don't know. Guests are waiting! If you were a guest, would you want to wait or would you want to eat your delicious food? GEORGIA: Marco is on top of his game. He's obviously had his Weet-Bix this morning. How tough is this? Very tough. But you want it, you see? You want into the final, don't you? Yes, I do, Marco. And you may hate me for what I'm doing... No, I don't. ..but seriously, I want you, like everybody else in this kitchen, to get to the final. There's no favouritism. It's all about the job. Yes, Marco. How's your garnish? How's your garnish? How is that garnish? He is yelling and tapping and pushing and questioning everything you're doing. Come on. Make it pretty. Serve it hot. Keep it tidy, keep it clean. Quickly! Quickly! Quickly! Can you pour that in? Plating up the bisque is taking a little longer than we'd like. Quickly, quickly, quickly, quickly, quickly, quickly! A bit more central. Put it more central. Just pour it in. There we are. Put it over so it glazes it so it doesn't look dry. There you are. Come on. Have some confidence. My first bowl of bisque goes on the pass and I'm really happy with it. How long for the chowder? How long for the chowder? How long for the chowder? Two minutes, Marco. This is really hard. It's a really intense environment. But I'm really driven by this challenge. I just want to do a good job. Two chowder. Well done. Very nice. Thank you. Go! GEORGE: Oooh! That looks great! Thank you. That looks fantastic, doesn't it? That's really... Yeah. Not what I expected at all. Prawn, mussels and sweet corn bisque with buttery sourdough crumb, parsley and speck. Look at the colour on that. Yeah. Great. That is so dark. Great. An amazing, rich, rich smell coming off there as well. Yeah, yeah. It looks delicious. Yeah. It's kind of halfway between a chowder and a bisque. I wonder if it's going to deliver on flavour. Oh, yeah. Whoa. Oh, gee. Yum. There's a lot of really good cooking in there. Really good cooking. That's, uh... That's food with a bit of soul. BIG flavour. You know, very crustaceany. Very prawny. Those prawns are so big, so chunky, so well cooked and so sweet that they kind of almost act as a way of resetting the palate. I think it's incredibly delicious. Wow. The prawns are cooked perfectly. The mussels have been steamed open to perfection. On the brink of the finals, this is what we want. Yeah. We want great cooking. No, it is good. WOMAN: Today I'm eating the blue team's bisque and it's absolutely delicious. The prawns were cooked beautifully. The sauce was beautifully fragrant. Really, really delicious. Really enjoyed it. Would you prefer hot food or cold food? Hot food, Marco. There you are. So just serve it. Remember, food must be hot. Bisque up! Thank you. Send the chowder to 15. 15. Yes, Marco. OK? Just send it. Yes, Marco. Well done, Georgia. Well done, Billie. Yes, Marco. Away - two salmon. Away... Listen! ALL: Yes, Marco. Two salmon. Yes, Marco. Three chowder. Yes, Marco. How long? Quickly! Come on. Push. Push! (TAPS SPOON) JESSICA: Yes, Marco. I'm plating up. I'm taking my time. Just making sure that this dish looks really, really beautiful on the plate. How long, ladies? How long? How long? How long? All these customers want to be fed. Marco is yelling out orders at us. Just give me these three. Just give it that I can send. I've got food going cold. Four salmon, this, that, the other. How many salmon do you need right now? I'm waiting for two salmon. You're sending it to table 13. Yes, Marco. And table 3 to catch up. I am so panicked right now that I can't remember any of the numbers. They're going in one ear and straight out the other one. Three chowder, three salmon. I'm just going to send it. If you can't keep up, then you can't keep up. Go with that. Go with it. It's not fair that the customer gets cold food because the red team are slow. I am just absolutely drowning right here. If you don't wish to listen to me, that's fine. I do, Marco. Table 13 and table 3's chowder has gone. I have no idea how I'm going to do this. I can't remember anything that he's telling me. It's insane. Quickly, quickly, quickly. I'm still waiting for the three salmon for 34. I don't know what needs to go right now! I have no idea. Otherwise I'd be doing it. Didn't he just say? Marco's yelling at me numbers. I can't remember the numbers, um, for the tables. I want one salmon to go with my three chowder. Yes, Marco. Otherwise I'll be sending the chowder on its own. I don't know what's going on. You're falling behind, red team. Red team, you're falling behind. SARA: Yes, Marco. Not because you can't cook, because you don't listen. 1 How long for two salmon? How long for two salmon? How long for two salmon? How long for two salmon? Sara, how long for two salmon? How long for two salmon? How long for two salmon? Um, five minutes. OK, five minutes on the pass. Yes, Marco. I don't know what needs to go right now. I have no idea. Otherwise I'd be doing it. Marco's yelling at me, and I can't remember numbers. I can't remember numbers. I want salmon and one lamb to go by three chowder. ALL: Yes, Marco. Otherwise I'll be sending the chowder on its own. I don't know what's going on. The pressure of this service is really starting to get to me, but I need to stay calm and focused so I can keep up with the orders coming in. I'm helping you. Let's go. Come on. Two salmon, Marco. There on the pass, there on the pass. Thank you very much. There's 70 diners out there and I really don't want to let Marco down, so I need to push through and get these beautiful salmon dishes onto the pass. We need to figure out a new system, then. Can you tell me when, like... a minute and... Just over a minute before you're ready to put them up, can you tell me so I can do this? I want to win today. I want to go through to that finals week. What are you giving me? Two salmon. Two salmon. 30 seconds. OK. I want two beef and two chowder in 30 seconds. Yes? Yes, Marco. We've got a much better system now and we're getting dishes out faster. We've just got to keep going and get through service. Quickly! Quickly! Quickly! Quickly! There we are. Wipe that plate. Sorry, Marco. We need to wipe that plate. I'll wipe the plate. Thank you, Marco. Hey, gents. Oh, wow. Look at this. Salmon. Gee. Thank you. So, what have we got here? Atlantic salmon with pipis, radish, peas in a miso emulsion. What do you reckon on the look of it? Very pretty. Yeah, very pretty. Yeah, I like it. There's a lot of sauce. I love that golden brown on the skin. It looks crispy. You've got the sugar snaps, you've got the radishes. I mean, I think it's... I think it looks pretty... Butter and radishes. Yeah. Perfect. Good French combination, that's for sure. Oh, wow. Beautifully cooked fish. Oh, yeah. Look at that. It's really good. It's really lovely. And those peas - they're so sweet against the uber-buttery sauce. The positive is - it's ALL positive. You know, the fish is cooked beautifully. I love the flavour of that sort of lightly-touched-with-miso butter sauce. Yep. Good choice of vegetables. Really, really good dish. It's also easily identifiably French as well, which is nice to see. Sophisticated, delicious, and lots of butter. (LAUGHS) Crispy skin? Very crispy. Perfect. Eat it like a chip. What could be better? Good start from the red team. MAN: I got the red team's Atlantic salmon. It's got a miso emulsion. I've never had a miso emulsion before. It's jam-packed full of flavour. I love it. Quickly, quickly, quickly, quickly, quickly. Alright. Lamb is going in which pan? That one? How long? SARA: We're well into service. It's really cracking on and I'm getting heaps of orders for my lamb. How long for your five lamb? How long for five lamb? How long for five lamb? How long for five lamb? How long... Three minutes. How long for five lamb? I've taken a big risk by marinating the lamb in a balsamic mix. It's making it really difficult to cook. Your pan's too hot! Yeah, I know. I know. I know. It is. Can you see? You're scorching it. I've turned it down. Exactly. You've marinated it, yes? Yes. And it's... What did you put with it? Um, balsamic and... See, what's happened is the balsamic oil has burnt. Right. OK. Did you think about it? No, I didn't think about it like that. No, so had you used an olive oil, yes, you'd have caramelised it. Because you put the balsamic oil with it, yes, it's burning. Right. OK. Because it's too hot. Right. OK. SARA: Too late to change. They're marinated. 20 seconds. 20 seconds. Three more lamb. 30 seconds. You're falling behind again, red team. You're falling behind. I'm just hoping that blackberry and chocolate jus balances the flavours and really complements the lamb. Quickly. Is that done? Three lamb. Table 35. Three lamb, table 35. Three more lamb. Thank you. It looks like they've had trouble caramelising these, um, lamb fillets, you know? They're all a bit kind of shrunk. Boiled. Shrivelled. They've all been boiled. Boiled. You can see it on the surface, which is a shame. So...let's have a look. It's wrong. I need to go back just to make sure it is. Yeah, it's wrong. There is something not right with this dish in terms of flavour. You know what? It's not great. This is a dish during service that's made in panic. That lamb needs to be crispy, caramelised, you know. And that sauce with the chocolate in... ..it's just not right. What that stock is - it's made out of beef bones. Ohhhh, yeah. And when you think about it, it doesn't go, does it? You know, you're looking for that lamb reinforcement in the sauce that ties it all together, and it's not there. And look, you know, on the positive, the lamb is still quite tender. Well, let's hope their dessert is... Is a cracker. ..a cracker. It needs to be, because otherwise Jessica and Sara are going to that elimination tomorrow. Absolutely. I had the red team's lamb. Uh... I tasted the chocolate, so it was nice. I thought it was a little bit... just a little bit overcooked. A bit...a bit tough. Come on, Billie. Two beef. Two beef. Two beef. Two beef. Two beef. Two beef. Two beef. "Yes, Marco." BILLIE: Yes, Marco. I'm pretty sure the beef is cooked perfectly and I'm really happy with my cauliflower and speck puree. How long to go? How long to go? How long to go? How long to go? How long to go? See, you're moving quicker now, aren't you? Yes, Marco. It's amazing, isn't it? Yes, Marco. What a bit of pressure does. We spent a lot of time prepping the seafood for the bisque, so didn't have any time to do my mushrooms, so I'm quickly chopping them and frying them during service. Is this looking like it should? It's not exactly how I pictured it, Marco. It looks like you're in trouble. I am in trouble, Marco. I'm not 100% happy with the presentation of them, so I really hope they don't let down the whole dish. Come on. Quickly, quickly, quickly. You're making a mess, as you can see. Come on. Come on. Quickly. Quickly, quickly, quickly, quickly, quickly. Go, go, go, go, go. Three beef, three beef, three beef, three beef. Go, go, go. I'm not 100% confident with the presentation. It could ruin the whole dish. It's like a banquet dish, innit? But not a good one. No. 1 1 It's like a banquet dish, innit? But not a good one. No. Ooh. That's good! Yeah... That's REALLY good. I think that's absolutely delicious. That silky-smooth cauliflower puree absolutely delivers on its promise. Yeah, it's gorgeous, isn't it? Super smooth and so good with the steak. I think it's a...a tasty dish. Classic beef flavours that all work. Red wine sauce. Cauliflower and bacon puree - my goodness! That's a good idea. I like that. That is delicious and I need more of it. Did we mention that the meat's cooked beautifully as well? Yeah. Not a bad dish at all. WOMAN: Had the blue team's eye fillet. Loved the mushrooms and I loved the puree that was served with it. It was medium-rare, perfectly cooked. It was lovely. MARCO: That's all the main courses done, girls! It's pudding time! Let's get it done, George. Well done! The main meals are over. We can't believe that we just did that. I'm kind of a bit pumped now. Like...our mousses are in the fridge. They taste awesome. They look good. And we know what we're doing now, so... ..um, we've just gotta push and finish off this last hurdle. Just trying to get everything together so we actually have a dessert to serve now. It's the final furlong. Come on! I want my rhubarb, rhubarb, rhubarb, rhubarb, rhubarb... Time to serve dessert now and I am really happy with the flavours, especially that burnt butter sponge. But I didn't really have time to think how I wanted to plate it, so I'm using a glass for each one. What is it in the bottom? Roasted rhubarb, plum, hazelnut, burnt butter sponge and a creme anglaise. Is that one ready? Yes, Marco. Table 13, one rhubarb. I'm so not happy with it. It's not looking really great, but I'm hoping that the balance of flavour that's there is gonna impress the judges today. Oh, here comes the red team's dessert. Well, what an important dessert this is for the red team. George... Oh, you just want to replate it, don't you? Yeah, because that's where it belongs. Yeah, that's so much better. It doesn't belong in a... A really great effort by the red team. And they needed it, big-time. Yeah. Yeah. Yeah, really did. That burnt butter sponge is delicious. And it's just crackin'. It's really moist 'cause it's got the burnt butter in there. It's got a lovely crumb, lovely texture. And strangely, there's quite a bit of salt in that rhubarb compote that I think works really well with the sweet elements on the plate. Yeah. Do you know, this makes it... Surprise, surprise, isn't it? Yeah, surprise, surprise. Like, really. But at very few times, though, during the competition do I go, "I think I need to get a recipe from a contestant." I think I need that recipe off Jessica! (LAUGHS) It is yummy. Absolutely yummy. I had the red team's rhubarb and the burnt butter cake and I loved it. The rhubarb was beautiful - not too tart. And the burnt butter cake was delicious. I don't know what the flavours were in there, but I really loved them. Beautiful. How long for my seven figs? How long for my seven figs? Figs, figs, figs... (SOFTLY) Two minutes, Marco. Shout at me! (LOUDER) Two minutes, Marco! Two minutes? Two minutes too long! GEORGIA: The great thing about the dessert we've chosen to make today is that it's all ready to go. It's been setting in the glass that we're going to serve it in, in the fridge. We just need to add figs, blackberries, some pomegranate seeds, the syrup and a mint leaf and we're done. Ten done. I think seeing this dessert go out, we're both really proud of it, so it feels really nice. Here we go, boys. That looks pretty, doesn't it? Yeah. Nice idea. Sensible given the number of covers they've gotta do. Yeah. You know what? Combination of white chocolate and pomegranate, I love it. I think it's really tasty and yummy. A thoughtful, smart dessert knowing that you're gonna be under pressure today. You're gonna really get pushed to the limits. So I have to commend them for that. The fig... ..needs to be roasted, needs to be softer. 'Cause otherwise they're very hard to eat. And does it need the mint leaf and the fig, would be the question. WOMAN: I had the blue team's white chocolate mousse. I thought it was really nice. I thought the consistency was beautiful. It all went really well together and it was really refreshing. MARCO: Ten figs! Yes, please. "Yes, Marco!" Yes, Marco! BILLIE: We are getting in orders for ten desserts at a time and they're just flying out. MARCO: Ten more figs, please! Yes, Marco. Ten figs. Ten figs. Ten figs. Yes, Marco. Marco is yelling out orders left, right and centre. Quickly, quickly, quickly. When they're ready, tell me. And I'm sure that I've made enough to cover all the dessert orders. Are they done? Done. Ten done, Marco. Ten done! The first three, number 35. Three for 35. We're rapidly running out of our mousse. Two for 31. Take two. Table 31. The next one for 32. The next one, 32. That was good. We got them out. No, I don't think so. There's only three left. We've only got three desserts left, so I really hope Georgia's got her numbers right. Otherwise, we're in deep trouble. OK, figs, one, two, three, four, five...six. Seven figs. Seven figs. Yes, Marco! BOTH: Yes, Marco! We don't have any more left? Did we put them somewhere else? There were 20 in a tray. I can't find any more glasses with white chocolate mousse in them. They're definitely not here anywhere? OK. We've run out of mousse. We have Marco screaming at us... Quickly! Quickly! Where's your plates? Where's your plates? Where's your plates? The only thing I can think of is we melt some chocolate. Where's your plates? We've only got three left, Marco. Well, that's why they're not here. Yes, that is why they're not here. I want seven figs. That can't be right with the dessert. Well, I need seven... ..plus four, is I need 11 in total. If we don't get these last desserts out to the diners before the end of service, we'll lose this challenge. We'll blow any chance of going through to finals week. Have we got cream? Yep. Where is it? Uh, over there. We've run out of mousse, so we're just trying to improvise at the moment. I'm so sorry if I got that so wrong. I thought I got it right. We are thinking of making a bit of a melted white chocolate whipped cream thing to go in, which is pretty much the same flavour. So, hopefully, we can get that done soon. Where are those glass bowls, George? So I'm waiting on one, two, three, four... Eight figs, I'm waiting on. BOTH: Yes, Marco! Eight figs. We don't even have eight glasses. Eight figs. Yeah, well... Eight figs. Yes, Marco. Yes, Marco. We have no time to make more mousse, so the plan is to fold some melted white chocolate into the whipped cream. Whip, goddammit. It should look and taste the same as the mousse, so, fingers crossed it works. Is it thickening? No. It's not really cold enough. Ow! Ow, ow, ow, ow, ow! Sorry, everyone. That's really hot. Sorry. Oh, my God. Whip! I'm waiting for my figs! I want my figs! How long for my figs? It's getting there. Can we have those beaters? Put some of it in here. Ladies? How long? Two minutes, Marco. Billie, this is ready. Get a piping bag. Get a piping bag? Let's go, George. Quickly. Come on, come on! It's coming. Come on. This is your final moment. Work, work! Get it in. A little bit more up the side. Beautiful. Tastes really bloody good. Yes. Go! Beautiful. Be more generous. They've waited. BOTH: Yes, Marco. Two hands, two hands, two hands. Push your friend out of the way. That's what you should always do. It's still mousse-like. It's still light. It still tastes like the other one. It just doesn't have gelatine so it hasn't been set. Where's our syrup? Come on, come on, come on! Push, push, push, push, push, push, push. We just need to clean... Come on! Come on. Finish strong. Have you got one ready yet? BOTH: Yes, Marco! Ladies! Send it to table nine! One to table nine! Waiters! Table nine! Go! One to table 13. Billie is like a machine. If I didn't have her, then we would never have got it done. The last one. Well done. That's it. That's ours. (LAUGHS) Well done, ladies. BOTH: Thanks, Marco. Clean down. Yes, Marco. Well done. Well done. Mwah. By the way, Georgia, Billie... ..I've seen some people in my life dig themselves out of a hole, but not as big as the hole you dug yourself out of today. (LAUGHS) 1 Oh, my goodness. How was that? We certainly threw you into the lion's den, didn't we? Yep. If you think about it, four of you cooking, with Marco obviously running the pass, but 70 guests, so that's pretty tough. Just so you know, normally there's eight chefs in the kitchen looking after a similar number. So don't underestimate the challenge that you've just undertaken. Absolutely amazing. Impressive. Thanks. The question is, who's safe and who's going into tomorrow's elimination? Marco, how did they go in the kitchen? That was tough, wasn't it? Yes, Marco. Yes. And tougher than earlier in the week. Mm-hm. But there were moments when some of you wobbled. There were moments when some of you wanted to shout at me. I can see it in your eyes. (LAUGHTER) There were moments when you wanted to throw your towel at me. Or throw it in - your choice. But, you know, we got there, didn't we, in the end? And I've gotta say, you've come a long way in a few days. We were delighted that you each put up two dishes that we loved. Blue team, your bisque was a powerhouse of a dish. Banging with flavour, and those prawns and the mussels could not have been cooked any better. When your beef hit the table, we were a little bit underwhelmed. But the moment we tried that speck and cauliflower puree... You're like the puree queen, Billie. (LAUGHTER) We were in raptures. That was the best puree we've seen this year from anyone. It was as silky-smooth as you promised on the menu. And it worked beautifully with that beef, which was also perfectly cooked. So that was some great, assured cooking. Red team. Oh! Red team, that salmon. An elegant dish, with every element perfectly cooked. And the crispiness of the skin, the lovely, gentle way those petals of flesh peeled apart, to the little whisper of miso in your sauce. And the beautiful peas that popped when we ate them. Lovely dish. Thank you. Oh! And then the dessert! You obviously must have some crazy butter magic going on between the two of you today, because that burnt butter sponge is delicious. You know, Gary wants the recipe for it. Give it to me. I'll pay you money! (ALL LAUGH) I love it. It's good. But both teams had problems with one dish. Blue team, your dessert. The fig was hard to eat... ..and you ran into trouble at the end of service and you had to make more mousse. Red team, your lamb dish. That combination of chocolate, blackberry, lamb didn't work. And, red team, that's why you're going into tomorrow's elimination. I'm sorry. All good. Billie and Georgia, congratulations. You've made it through to the finals. Yeeeeeeees! (APPLAUSE) With a smile. Oh! Thank God we are straight through to finals week. I can't believe it. Oh, the relief! The relief. All based on your cooking. Well done. Good stuff. Unfortunately, the sad news is, Jessica and Sara, we'll see you tomorrow with Reynold and Matthew in the elimination. So, heads together, keep it together, and of course, we are fighting to stay in the competition. SARA: We're so close to the finals week. I can't believe that I'm in elimination. It's pretty gut-wrenching. Off you go. See you tomorrow. Thank you, Marco. MARCO: Goodnight. God bless. Bye-bye. Thank you. Well done. We are straight through to finals week. I can't believe it. For me, that feels like a really big milestone I've reached. It's a really great feeling. ANNOUNCER: Next time ` finals week is just one cook away. You are so close. But to get there... Be in touch with your childhood. ..they must take a trip down memory lane. It's gonna have to come from the heart today. The special ingredient today is your childhood memory. They'll go back to where their food dream began, as they turn family favourites... It needs more cheese. It needs more thought. Marco! ..into dishes our judges will never forget. One dish blew our mind. But for one contestant, it will be the end of the road. Captions by Ericsson