ANNOUNCER: Previously on MasterChef Australia... Go, Zoe! ..Zoe took on Australian Young Chef of the Year Jake Kellie to win immunity. It's all about the pin. Both had their challenges. Oh, what a shame. I'm totally shocked. But in the end, victory went to Jake. What you did was amazing. Tonight, it's the first team challenge... If you weren't nervous when you walked through the door, get nervous. ..with Marco Pierre White at the helm. I am wetting my pants. This is pressure beyond anything they've experienced. Four scallop and kingfish. "Yes, Marco!" ALL: Yes, Marco! Each team must deliver three courses... Where's my kingfish?! ..to a restaurant full of customers. MATT: That's clever cooking. GEORGE: Yeah. Really beautiful. Ooh, you're going to have issue with this one. And one individual's mistake... Where's the fish? Where's the fish? Harry! I don't know what to do. ..could send their entire team... They just swam off, didn't they? ...straight to elimination. # Burning up in my heart # Like a flame # Like a bright shooting star # In our souls we all know # Our dreams make us who we are # We got today # So spin me round and # Show me the way # Back to # Burning up in my heart # Like a flame # Like a bright shooting star # In our souls we all know # Our dreams make us who we are. Able 2016 WOMAN: What are we gonna be doing? We're out and about, wandering the streets of Footscray. Walking past the pub, it sounds like we're either going for a drink or a cook. And I'd say the latter's probably on the cards. WOMAN: So excited! MATT SINCLAIR: Walking into the Plough Hotel and we can see the tables are set. It looks like it's gonna be a service challenge, and to be honest, I can't wait. Good morning. ALL: Good morning. Oh, I like that. A bit of power, yeah? A bit of enthusiasm. Welcome to the Plough Hotel in Footscray. This pub's been serving meals to customers for 140 years. ALL: Wow. And I'm sure you've guessed already this is a team challenge today, your first time cooking outside the MasterChef kitchen, your first service challenge, and your first service challenge with Marco Pierre White at the helm. So, if you weren't nervous when you walked through the door, get nervous. We said this week was gonna be a baptism by fire. Well, the heat just got turned right up. HARRY: This is our first off-site team challenge. Marco's presence at the pass is gonna turn up the pressure a bit. GEORGE: Today's your first team challenge. You need to also understand your capabilities. You need to be prepared, you need to be ready, so when Marco calls that first cheque, it's, "Yes, Marco," and everyone's getting fed efficiently, beautifully and wonderfully. The best advice I can give you - don't keep Marco waiting. I am wetting my pants. (LAUGHS) It's so nerve-racking thinking that Marco will be running the pass because I know that everything has to be perfect, immaculate, on time. It's a bit daunting. Today we want you to bring a kind of MasterChef version of the pub lunch. Still the same generosity that underpins a great pub meal, but it's modern. What can you bring that's gonna lift that dish, lift that course? My food dream is to own and run a gastropub somewhere in the country. Today it's all about generosity, so I can't wait to get in there and experience service and deliver the judges some really good food. Right, let's sort the teams out, yeah? Obviously a blue team, a red team. One, two, three, four, five, six, seven, eight, nine, ten, eleven. You're the blue team. You're the red team. Fantastic. Now, who wants to be a captain? Great. Blue team captain. (CONTESTANTS EXCLAIM) I put my hand up straightaway because working alongside Marco Pierre White, who is a chef legend, would be amazing. OK, Nicolette, you're the captain of the blue team. Fantastic. Red team, who's gonna be the captain? Brett. Brett. Fantastic. Well done. You're an airline captain, eh? That's right. (LAUGHTER) Just don't crash today. We won't. (LAUGHTER) BRETT: Today I'm captain of the red team. So today I've got to guide 11 people through the treacherous skies of the Plough Hotel. I've got a good team here and we've got a kitchen at our disposal. It's gonna be fun. Right. Ready to find out what you're cooking? ALL: Yes. Good. You may be looking at those three jars there. In each of those three jars are two cards - entree, main and dessert. Captains, you're gonna put your hands in, you're gonna pick out a card. Whatever you pull out, that's what you're cooking. Let's see what entree you're gonna be cooking with. (APPLAUSE) Come on, stick your hand in. (CHUCKLES) Ooh! It's like Christmas. So... Something crumbed. Something skewered. Brilliant. What a great start. MARCO: The main course. Something surf. Something surf. Something turf. Something turf. Dessert. Both hands in together at the same time to keep it fair. (LAUGHTER) What have you got? Something cold. Something hot. So, red team, you're doing something skewered as an entree, you're doing turf - meat - as a main course and a hot dessert. Blue team, something crumbed as an entree - can't wait to see what that is - main course, seafood, and dessert is gonna be cold. The rules are really, really simple. Each team is cooking enough food for 70 people. That's 210 plates of food by the time you get to dessert. You have three hours of prep time and then service starts. The team that turns out the most consistent, the most delicious food, wins the challenge. The losing team goes into tomorrow's elimination - that's the whole team. So there's a lot to fight for in this challenge. Marco? You have to have strategy when you're feeding 70 people. You have to think about 70 times three. That's a lot of food. And what you have to do - you have to be able to deliver the first plate as good as the last plate. That's what service is all about. It's about pushing, pushing to retain those standards. And the way you retain consistency is by being disciplined and by communicating. 'Cause if you don't communicate and you don't stay disciplined, trust me, the heat of the stove will get the better of you. Are you ready? ALL: Yes, Marco! Your time starts now. The kitchen's over there. Come on! (EXCITED LAUGHTER) Alrighty, guys, what are we thinking? BRETT: Come on, gather round. Gather round. Entree? Has anyone got an idea? NICOLETTE: In our team challenge, I really want to be the boss, but throughout planning, I really want everyone to have a say on what's going on. I was thinking maybe, like, a crumbed... ..kind of like an arancini with a chutney and...aioli. Or a croquette. What about panko chicken with really nice aioli? Everyone's having a say in what's going on and whether they think the dish will work out or not. With an Asian salad with a little sesame aioli. You could do, like, a scallop with a crumb on top... Think about seafood with seafood for main. It could be, like, coconut... CECILIA: A lot of ideas are being put out there, and I'm starting to worry about how long we're taking deciding on what we're cooking. Right, so, let's go with some ideas. Skewered for entree. How about prawns? Prawns? Simple, vibrant, tasty. Everyone happy with that? ALL: Yeah. OK. We start our planning and we've got some good ideas. Everybody clicks real quickly. Main. People come to the pub and they want a steak. Yeah. So, just a sirloin cut up. Nice portions of sirloin. Very easy. OK. Dessert, what have you got? For dessert, I'm really excited, because I have a dish in mind. I thought we could do a warm chocolate brownie. I know a really good recipe with a salted caramel sauce. So, it's all crispy on the outside, chewy, gooey on the inside. Any objections with that? No, no. That's the best. I think, all together, the menu is good. Everybody in the group's happy and I think it's all gonna come together nicely. You three are doing dessert. You can do the beef with us. The entree today is gonna be prawns served on a skewer. ELENA: I'm definitely concerned about peeling the prawns and having enough time to do so with 70 people to serve. We have to start peeling prawns. So we go and get those prawns. BRETT: We found some beautiful prawns in the back. Oh... Take it. Take it. We grab all that's there, 'cause we're going to need them. Six. I'm working with Elise on the prawns component, which is gonna be a skewered, three-prawn, with a little sweet, slawy-type salad. The prawns are beautiful. They're massive jumbo prawns. My main job is to get rid of the poo chute in the prawn. BRETT: Just a reminder, girls, we're doing 70-plus covers, right? We need to peel 240 prawns. Oh... ELENA: We need more prawns. It is a struggle to get that many peeled and butterflied within three hours. You need a minimum of 210, don't you? 240 we're aiming for. You can do 240? Yeah. Push. Push. Push. Push. Push. Push. Put it in here. Main, we're going for a sirloin steak with an oxtail, or beef, jus. At this stage, we've got Jimmy and Nidhi breaking down the beef. Get a wet cloth under your board so it doesn't slide. So, the red team, they're already a step ahead of us. Will we have time to make a risotto, cool it... MARCO: Blue team. Yep? You've had 20 minutes. The red team have already started. You won't make service talking. Trust me. HARRY: We're running out of time. We really have to move on and figure out the entree. I was thinking of, like, a panko-crumbed prawn with, like, an Asian slaw. I like the panko-crumbed stuff 'cause it's fast and consistent. Yeah. Nice. I think it's a great idea. Done. MATT SINCLAIR: Finally we've come up with a dish that we agree on. Prawns should be perfect. Who wants to work on the entree? MILES: Alright, I'll do that. Yeah? One, two, three? MILES: Zoe, Trent and I are on entree, so, a panko-crumbed prawn with some coconut through the crumb. I'll go and get some prawns. I go around to the coldroom to look for prawns for the entree, but by the time I get there... ..they're already gone. We've lost our prawns. Guess what the red team are cooking for an entree? It just so happens to be prawns. We need another plan. Plan B. The prawns are gone. We've got a problem. Guys, we've got a problem. They took all the prawns, so we've got no prawns. ZOE: We've got no prawns. You're kidding. I'm really devastated they've taken all the prawns. I have no idea what else we're gonna make. ZOE: Almost 30 minutes gone and we're back to square one. We need to come up with something really quick. 1 If we crumb them in, like, yeah, some coconut. Coconut, yeah. For our entree we've decided on panko-crumbed prawns. So we run over to the fridge to grab our prawns... MILES: We've lost our prawns. The prawns are gone. ..and the red team has already taken them. Now that we've got no prawns, we're gonna have to think of a whole new dish. Here. Here. Here. We see a whole box of scallops, so we decide that we'll make scallops for our entree. Scallops are cleaned and done and everything. We're gonna do three per portion. Yep. Yep. Awesome. Great plan. We do have to do something crumbed, so we're thinking of doing a pancetta crumb. So we're gonna do these scallops, exact same as how we were gonna do the prawns, but instead, we're gonna just crumb these. Let's start counting three portions. Get some trays. We've got to pull them off the shell. For entree, we're doing crumbed scallops with a pancetta crumb and a corn puree and a parsley oil. For main, Matt and Harry are really confident with the fish, so I let them decide on the fish course. So, if you start dealing with the fish, he's doing the potatoes, and I'll start on the sauce. Beautiful. Cool? We're doing crispy-skin kingfish and then we'll be serving it with some roast potatoes and a saffron beurre blanc. I want to make sure that the sauce brings everything together. It's got to have enough flavour in there, nice little acidity. For our dessert today, we're gonna be making a vanilla bean panna cotta. Hey, there's pineapple. I've put my hand up for dessert straightaway. Cecilia and Olivia have offered to join. Do you trust us? I trust you guys to get it. OK, red team, how are we doing? Good, Captain. Good, Brett! The challenge today is to put the MasterChef twist on a classic pub lunch. We've got three hours to prep and we're serving 70 people three courses. Yeah, these look good. Thank you. For the red team, I've got Elise and Elena peeling prawns and I've got Jimmy and Heather working on our main. Today for main we're doing a steak with mash and a jus and some vegies. I'm in charge of the jus. We need to be able to tie the dish together, and having that beautiful, hot, rich gravy is gonna be a really important element. We have the bones roasting. Next, we're doing the carrots and lots of celery. Smells good. The bones are in the pressure cooker. We've added the vegies, we've added some herbs, we've added some red wine. It's so hard to think about what will feed 70 people. I've never cooked for 70 people before. But hopefully it's enough. Pretty hectic at the moment. I think it's gonna get a lot worse. MARCO: Nicolette! Yes, Marco? What are you doing? For entree, we're thinking of a scallop. How many a portion? Three per portion. Can I ask you a question? Yes, Marco. If you went to a restaurant and got three tiny scallops, would you be happy? Probably not. Well, there's your answer. Generosity is the greatest garnish in the world. Four... ZOE: Yeah. ..and then the crumb on top. OK. I'm just sort of cutting up some of the sirloin for the mains today. It's a very big job to prep about eight pieces of this very big sirloin. WOMAN: Are you guys OK? Um... Just wanting to know that we're doing the meat right. Do we have to take off all the fat? Um, I don't think so. Brett, we need your help with the beef. BRETT: Yeah? So, do you want that on or off? Off. Off. Off. OK. The sirloin steak's got quite a whack of fat on top, so that really needs to be trimmed back. A sirloin, I usually have a little bit of fat on there. Take it off. OK? Take it off. Leaving fat on the meat adds more flavour, of course, but today we're cooking on a grill, so it won't make that much difference. Very lean. Take off all of the tendons, everything. Red team, blue team! 90 minutes gone, 90 minutes to go! Come on, push! Let's go, red team! Harry, how are you going with that fish? We're gonna do a take on a classic fish and chips. I'm gonna do a crispy-skin kingfish with beautiful roasted potatoes, broccolini and a saffron beurre blanc sauce. So, I've got about 11 kingfish to fillet. Obviously this is gonna take a while. We've got about four people pin-boning at the moment, just to make sure it's done really quick, and then we can get onto portioning and cooking. So, I'm just giving the boys a hand to pin-bone some of the fish. To get all the bones out of the fish is paramount. You don't want anything left in there. MARCO: Taking the pin bones out? Yes. What's that there? Look. That's big enough to choke a donkey. How's it all going? MATT SINCLAIR: Having Marco walk around the kitchen, it really puts the pressure on, but you've got to take it as a good thing. You know, he's there to give us some guidance today, so hopefully he can steer us in the right direction. You've got to be systematic in life. Line them all up. Is that easier? Yes. Speedy. We've got cold for dessert, and I'm ecstatic. So, that's my recipe for panna cotta. Although we've got time restraints and 70 people to feed, we want something quite complex for our dessert. We want to have a little bit of sophistication. So we're thinking a vanilla bean panna cotta, a ginger crumb. We're gonna go a coconut and condensed milk sago and confit pineapple. How's it going, Con? What have you done? We've got our panna cottas both on, about to come off. We're gonna mix them through with the gelatine, get them in the blast chiller, then in the fridge. I love it. Thank you. This is alright. CHLOE: For dessert, Brett pulled out something hot. I make a lot of brownies for my friends, so I take charge of doing the brownie and the sauce and Carmen and Charlie put their hand up to help. We've got to make at least 70 brownies today, so we've made enough mixture to make 90. I've never made this amount of brownies ever, so... (CHUCKLES) It's a HUGE batch. There's a lot to do. So, we've got the brownie, we've got a salted caramel sauce, a walnut crumb and a creme fraiche cream. So, got our work cut out for us. Behind. Hot. Hot. The dessert's gonna be quite an elegant dish. MILES: We're more than halfway through prep. We're catching up to the red team and everything looks good. The atmosphere in the kitchen's great. Everyone's sort of on the ball, they know what they're doing. For entree today we're doing crumbed scallops with a corn puree. We've been asked to do a crumbed entree. We're just taking the rind off this speck here that we're gonna put in the crumb. MARCO: Hello. ZOE: Hi, Marco. What are you doing? We're preparing a corn puree to go with our scallops. Tell me about the crumb. It'll be pancetta, some breadcrumb, probably throw some thyme in there, some salt and pepper. Nice. BRETT: So, we've got 46. You're almost there. JIMMY: Almost there. Come on. There's a lot of meat. MARCO: How heavy are they? 170. 170, I'm told. That's 181. I'm s... I'm only joking. NIDHI: Thanks, Marco. (JIMMY AND NIDHI LAUGH) Red team! Blue team! Red team! Blue team! "Yes, Marco!" ALL: Yes, Marco! Two hours down, one hour to go. Come on, push! In 35 years of being a chef, I have never seen anybody roast potatoes with white pepper. We're smashing it! (LAUGHS) BRETT: At this stage, I think everything is coming together well, so there's a real vibe now. (LAUGHS) Happy cooks cook happy food. Let's go, red team! HEATHER: My jus smells really good and now I need to sieve out everything else, put it into a saucepan and start reducing it to get that thick, syrupy jus. So, what I'm doing now is just portioning the fish. Taking on responsibility of the main has put a lot of pressure on me. My biggest concern is that we've got enough portions. Do you have enough fish, Harry? Yeah. Yeah, absolutely. Yep? Yep. I really have to make sure these portions are even and get at least 85 portions out of that. MARCO: How are my prawns? How are my prawns? ELISE: Almost done, Marco. My hands are numb and we have just finished peeling 240 prawns. I have never peeled that many prawns before and removed that much poo. (LAUGHS) Where's the skewers? We need to get a move on. We now have to marinate them and then we need to skewer them as well. Have we got the marinade for the prawns? Coming up. Sweet. 'Cause we're about to do them now. The Plough is all about giving a generous serve of food, so today we're going to put three prawns onto a skewer. ZOE: Get it really crispy. Gee, it's a fine line between crispy and burnt, isn't it? MARCO: Red team! Blue team! 15 minutes before the first ticket comes on order! "Yes, Marco!" ALL: Yes, Marco! I like my name! My jus has reduced and it's looking beautiful. And Marco's just come along... Let's have a look, see how pure it is. There you are. It's fine. Have you got any more to pass? No. Is that all you've got for 70? Yep. Are you serious? Yes. This main course could be ruined because the one thing I'm looking after, I've actually stuffed it. You're in trouble. Yeah. 1 Is that all you've got for 70? HEATHER: Marco's just pulled me up on how little jus I have. You're in trouble. Yeah. I'm really worried, but we've got what we've got. What you've got to do, then, now - you've got to work out... Measuring it. Measure it. Yep. Measuring it, yep. And then YOU stay in charge of the sauce. Yep. Then there's no mess-up. Yes, Marco. I don't have any time to make any more. All I can do is measure it out. We've got enough to put on the plate. We just need to make sure that it's one tablespoon per person. Look over there. Here they come. MATT SINCLAIR: We can see members of the public as they're starting to trickle in. And we've still got a long way to go. I think everyone's kind of looking around going, "Where did that three hours go?" You look stressed. It's absolutely pumping. Yeah, there's people going everywhere. I think everyone's just trying to keep it together, but at the same time, we've really got to be pushing. Let's push! Come on, keep going! MAN: Flavour, flavour, flavour! MARCO: Cooks! Cooks! Five minutes to go! Five minutes to go! Come on! Five minutes to go, and we seem to be getting there. The fennel and apple slaw is ready. Theresa, we need that salad up front. Prawns are all skewered and marinated, so as soon as service kicks off, we'll be ready to go. I'm glad you've got time to faff around. NICOLETTE: Come on, guys, push! How long on that crumb?! HARRY: Nicolette has totally changed as a person. I've never seen her like this before. Captain Courageous. Yeah, going great guns. Service is about to start and we're almost ready. Got our scallops portioned out, our corn puree's been passed, and our crumb is ready to go. Get the pass ready for service! Get the pass ready for service! Come on, come on! High expectations. First service challenge. Pretty scary when you look out over that pass and you see these full tables. This is Marco. This is a team challenge. The people here will expect great food. Yeah. They don't realise this is the first time these guys have been in a commercial kitchen, the first time they've cooked these kind of quantities. It's a big ask. That's right. I'm sure they're scared to death now because Marco's started to fire off. Red team! Blue team! Come here! Service starts in one minute! And the key is ` listen. My job is to be the Pied Piper, and you have to follow me. And remember - the winning team are safe and the losing team go to an elimination. Give it everything you've got. Good luck. Come on. On order, red team! Red team, away with four prawns! "Yes, Marco!" ALL: Yes, Marco! Wow. This is it. This is actually it. Come on, Red, let's go! Blue team! Four scallops on the pass in 90 seconds! Guys, 30 seconds on those scallops. The restaurant is full, the place is pumping, there's people everywhere. It's starting to get a little bit hectic in the kitchen now. Give me 15 prawns! Marco's so organised at the pass. He knows exactly what's going on. Come on, get more prawns on! It's pretty cool to have him taking charge. Do you want me to go easy with you or do you want me to push you? Push us. Shout at me, then! Say, "Push!" Push us, Marco! How long for my scallops? How long for my prawns? I want my prawns! How long?! Oh, my goodness. He's yelling. And he's not yelling a little bit - he's yelling really loudly. 12 scallops! Come on! Where's my prawns?! Where's my prawns?! I want my... Prawns are coming, Marco. Be the wolf pack. Work as a team. Come on! Make sure they're cooked, Jimmy. So, service has started and the guys are working on the entrees. Now what I've got to do is start my fish. Are we pre-cooking it? Then into the oven. Why are you cooking the fish now? Why are you cooking the fish now? To get it in the oven. Well, it'll be overcooked. We haven't even sent a starter yet, have we? You don't cook delicate fish before they want it! Marco is terrifying. Harry! Follow my instruction and you'll be safe! How long for my scallops?! Get your team working WITH you. The kitchen's frantic. It is chaos. You do the... Can you do the puree? I'll do the scallops, you do the crumb... And I'll do the drizzle. Yeah. We've got a little round of our puree, we've got our four scallops, our pancetta crumb crumbed over the top, and then a little drizzle of our parsley oil. Are you happy with that? Yep. Service! Come here, waiters! Come here! Table two! Away you go! Nine prawns, I'm waiting on! You're behind. You're behind. Why? 'Cause you're not working as a unit. Can you help me with the prawns, please? I really need help with this. Somebody! Yep, I'm doing it. Yeah, thanks. My heart is going a million miles an hour, and he is just yelling. Move, move, move! Come on! Nine prawns! 12 prawns, nine prawns, 18 prawns - I'm just thinking, "How on earth am I gonna get these out?" Come on, Jimmy! Yes, Marco! Jimmy Wong, come on! Yes, Marco! Behind. BRETT: Jimmy's having a real hard time on the grill, but the prawns, they're looking good. They've got a nice char on them. And we plate them up with prawn oil and the remoulade. WOMAN: Salt, lemon. I'm really happy with the dish. It looks like something you'd get at a great gastropub. Beautiful. What do think, Nidhi? Would you eat that? NIDHI: Definitely, yeah. Looks really good, guys. Keep pushing them. It looks awesome. Service, service! Table one. Table one. Very nice, very nice. Marco never eases off in the kitchen. 12 scallops! Come on! ZOE: We need...48 scallops! I feel like I've got the hottest job in the kitchen. Ooh, hot. I've burnt every single finger imaginable. (LAUGHS) It's hectic and insane in the kitchen right now. Two prawns! Quickly! ELISE: Food's going out to the customers. I can't believe it. We've got it all together. 15 prawns! 15 prawns! WOMAN: Yes, Marco! And we're making those orders fly out the door. I've got two of them here. Go. GEORGE: Here we go. MATT: Great. GARY: I like it. I like it, I like it, I like it. Smells good, doesn't it? Yeah, smells good. Smells toasty and barbecued, which is great. Prawns look good. And it looks fresh. And three big prawns, it's a... You know what I really like, is these charry bits on here. It really accentuates the prawn. Lovely. Cooked beautifully. That's really good. Massive thumbs up from me. I just think it hits the brief. It's tasty, it's fresh. The prawns are beautifully cooked. And I just want to dive in for more. So, totally happy with that. I think they've done a smashing job. You get a lovely... that flavour of the grill, as well as the flavour of the prawn. Then you get that remoulade for some freshness and some brightness to the dish. It's a really clever dish, really elegant dish, and - more importantly - consistent across every plate that we've seen come out. Which is great. I love it. You know what? I found myself for a minute just actually thinking we were out for lunch. And that, I think, is the mark of the environment - understanding this was a pub challenge... Yep. ..and understanding that they had a brief, and they've met everything. MARCO: I am waiting for 19 scallops! 12 and seven! 12 and seven! ZOE: Marco's yelling at me for more scallops. The guys just can't cook them quick enough. More scallops, guys. The orders are coming through thick and fast. It's a constant barrage now. How long for my scallops?! Trent and I are trying to get scallops done as quickly as we can. There's a really fine line between perfect and overcooked. We need them in a plate. They keep cooking if you leave them in a pot. They're gonna overcook. They're gonna overcook! You've got to pull them out. There's probably some attention to detail that's lacking there. Scallops behind! Ohh! That plate is hot! NICOLETTE: With all that pressure in the kitchen, I'm a bit panicked that the team are not checking that those scallops are cooked perfectly. Four scallops ready! Please take them up to Marco! Come on! One more scallop, quickly! Go! Ohhh! You're gonna have issue with this one. 1 GARY: Ohhh! You're gonna have issue with this one. So, this is the blue team's corn puree, seared scallops, pancetta crumb. First impressions? GEORGE: For me, Gary, it's more generosity. This is a pub, and if I'm sitting here having entree, main, dessert and that came out, I'd just go, you know, "Come on." How does it taste? Scallops are overcooked. Yeah. Look at that. Cooked all the way through, bulletty. I'm not excited after those prawns. I think you're right. It's a lack of generosity that strikes you first. It's not a typical pub meal, you know what I mean? Country pub trying to show off. Yeah. Don't need to do it. Round one to the reds, I would suggest. Yeah, absolutely. One really great, fresh and very generous modern dish. The scallops? Not so much. Time for main courses! Time for main courses! 10 kingfish away! Yes, Marco! 10 beef! 10 beef! We're ready to go. We've got the asparagus out of the oven. The mashed potato is ready. And the steaks have been really well trimmed, so they're nice and lean. We're firing the beef now. Jimmy's just grilled his heart out with all the prawns. So it's my time to step up and fire up these steaks. I'll get some grill marks on here. It'll all happen. Chef! You haven't got all day! NICOLETTE: Go, go, go! Come on, blue people! Quickly, quickly. I'm waiting for 10 kingfish! Now it's Harry's moment to shine. That fish has got to get crisped up as quickly as possible and onto that plate. I'm terrified. I'm waiting for 10 kingfish! Yes, Marco. How long? Come on! Hey, we need more fish on the go. How long? How far away? 10 minutes. 10 minutes? What do you mean? Yeah. Where's my kingfish?! Where's my kingfish?! Harry, where's that kingfish?! They're not ready, not ready. Not yet. Harry is, uh...he's looking a little bit flustered. But you know that you can't send out fish that hasn't been cooked properly. Is that crispy enough? Oh, a little longer. I'm really worried about that fish. I need it now and I can't see any of it. Just push! Come on! The main service starts and I've got 70 people in that restaurant that will soon be demanding dessert. For me, dessert is all about balance. I'm tasting all the elements of the dessert and I notice that it's a little bit sweet. The dessert might be a bit too sweet. I'm thinking maybe do a lime gel. Yep. Just give it a bit of sour. Yep. What do you think? Yeah, and do a gel. Then we can pipe it up on the plate. Awesome. No worries. So I make a quick decision. I'm going to do a lime fluid gel. I know that it's gonna cut through all that sweetness. I grew up in a fruit shop, actually, so this is kind of cool. It's taking me back to my roots. How long for my beef? BRETT: Yeah, this beef is good to go. We need 10 plates ready for 10 beef. How do you want to plate? Exactly one dollop. OK? Yep. Just like that. The beef on top. Yep. That's it. Two on top. And then your jus, it's just going to be a dollop and run. No, on the beef. We have to have the jus on the beef. It's only one tablespoon. Looking at this plate-up, I'm feeling like there's enough on the plate, but I know I can't be generous with the jus. WOMAN: Sauce! Sauce! I've got my little jug and I know how much I have to put on. OK. Go easy on the jus. I've literally got one tablespoon per steak and it's only going on the meat, and I feel like the meat's sucking it up. Done. Two steak! Two steak! Service! Service! Waiters! Two more steak! Table 11. Thank you. You're falling behind. They've overtaken you. The red team are pulling a little bit in front of us. We're trying to get that fish cooked as perfectly as possible. Plate me up! Plate me up! Harry's doing a great job. First fish comes out and looks really good. It looks really nice and crispy-skinned. Make it pretty. No, make it pretty. Come on. Our main course is looking incredible. We've got the potatoes, the broccolini, the saffron beurre blanc on top of the fish. I feel like we're really on top of things now. Marco, 10 fish now! Come on. Give me the fish! Give me the fish! Give me the fish! Come on, come on, come on! Service! That's table four. 10 plates down. Alright. Come on, Brett! Give me some beef! Come on! Bring me them, bring me them! Bring me them! Bring me them! Run, run, run! Behind! This is a lot worse than flying pressure-wise! Where's the fish? Where's the fish? More fish, more fish. That's the name of the game. Can you get me a tray behind you? Quick, quick. Hurry, hurry, hurry. Harry looks like he's freaking out at the moment. I have faith in Harry. He's a champion. Push! Push harder! Come on! BRETT: Come on, red team! Let's go! JIMMY: Come on, red team! Move it! WOMAN: Keep 'em coming, guys. Keep 'em coming. Great work. Great work. How long for my beef? Give me 17! More steak! More steak! Any beef? Beef here. You ready? Yes, we're ready. I'm concentrating on the steaks, so I can't be at the pass at the same time. And I am a bit worried about whether this jus is enough to cover 70 people. Go, team. Go! We have your beef. Come on. There we are. Thank you very much. WAITER: Beef sirloin. GARY: My biggest comment, actually, is when I read "oxtail jus"... GEORGE: I want sticky. ..I'm looking for red wine, really rich, you know, a little... almost a little kind of... ..sticky, which makes the dish. Sticky. And actually, what we've got is... I've hardly got any, to be honest. You know, that could almost be just juices from the pan. Oxtail jus - non-existent. Beef sirloin. They've removed all that beautiful layer of fat over the top, which obviously gives it flavour, which...is a shame. Being able to butcher it so you get that thin layer of fat and also that little triangle of fat at the end, that's what really makes it. And actually, part of the cooking is rendering that fat on that side and making sure that it's caramelised and delicious. Yeah, no, it's a disappointing dish. Yeah. One, two, three, four, five, six. How long for my 17 kingfish? How long for my... How long?! Four minutes, Marco! You've got two! Marco screams out, "17 more kingfish." Matty, how much fish do you have? That's it. What? And I'm looking in the pan and we've got about six here, we've got about seven there... ..and that's it. Do we not have any more? That's it. What do you mean, that's it? Are you guys kidding? We've got no more fish. Zoe, we're out of fish. What do you mean, we're out of fish? Something's happened and there's a lot of fish missing. Everyone else has had their mains, but we're still waiting. What's going on? MAN: Everyone else is eating. We're starving. Where's the meal? Fish! Fish! Fish! We're all too scared to tell him that we've run out. He's gonna kill me. Marco! Harry! Where's Harry?! (BARKS) Harry! 1 MARCO: (BARKS) Harry! HARRY: So, Marco's calling for more kingfish. Harry. Where's Harry? Something's happened, and there's a lot of fish missing, which is terrifying. Harry, what are you doing? You do not have fish, Harry. I know, Marco. I counted. There was more than 85. I have no idea where they are. They just swam off, didn't they? I'm really confused and... emotional. (CHUCKLES) I don't know what to do. I want four kingfish. I want four kingfish. Where's my kingfish? MILES: I'm thinking, "Where's that coming from?" Because we don't have any more fish. Where are you hiding this fish? We haven't got any kingfish left. That's not looking good, is it, for you boys? That's not good. Do you want to go to elimination?! When a man like Marco screams that he wants some fish, you'd better find some fish. What's that? What do I find hiding at the back of the fridge? One last kingfish. Miles runs from the fridge with a whole kingfish. I'm like, "Yes!" Have you found a kingfish? Yeah, we found one. Wow. You're in trouble, aren't you? I've never filleted a fish so fast in my life. Give me tweezers. Give me tweezers, quick. NICOLETTE: Push, guys! Come on! How long for my kingfish?! Four minutes, Marco. Four minutes closer to elimination if you don't push! Guys, I need that kingfish now! Where is it?! Go, go, go! So they need to be perfect. I need sauce! I need sauce on that! Where's my fish?! Where's my fish?! Two. Service! Service! I need two more kingfish! WOMAN: This one's perfect. Ready to go. Kingfish, Marco! Yeah, good job, everyone! Lovely. Thank you. GARY: Oh, here we go. Oh! Looks alright, doesn't it? So, this is the blue team. They've got crispy-skin kingfish with roasted potatoes, broccolini and saffron beurre blanc. I'm surprised. I think it's really tasty. It's well seasoned. In fact, my fish is really beautifully cooked. It's golden brown. Potatoes, really delicious. I'm pleased with it. Really pleased. The skin's crunchy. A little bit of acid hit in the beurre blanc, which is obviously what you want to see. You need that against a well-seasoned and oily fish like kingfish. Getting the crispy thing is I think the thing we all expect for their team to fail on, but they certainly nailed that. It's great to see the blue team, they've really stepped it up after that first course of little scallops and corn puree. Yep. They've gone from bad dish to great dish. Undoubtedly the blue team have taken the main course. It's 1-all. Yeah, it's certainly 1-all. Come on. Chill, chill, chill. MARCO: That's all the main courses done! Set up for pastry! BRETT: On to dessert, Red! NICOLETTE: Clean down! Set up for dessert! CHLOE: Because we want our dessert to be served warm, because that was the brief, we're cooking the brownies at the last minute so it's perfect and fresh when we serve it up. MARCO: I like brownie. Yeah? I do. Do you make a good one? Yeah. I do. I'm... It's... Are you sure? Yes. You're smiling when you tell me... Yeah. ..but you're shaking at the same time. Genius. I'm so nervous! (LAUGHS) Come on, Chloe. I look forward to having some. OK, guys, I'm doing crumb, then brownie, then sauce and dots, OK? The whole team is at the pass. Go, Charlie. Work your magic, son. We'll go brownie, brownie square. There's three of us putting brownies on plates. There's quite a few of us doing sauces. MAN: Is there anything else going on top? Caramel sauce. OK. It's pretty chaotic at the start, but we get into a really good system. Waiters! Table 11. Thank you. Guys, we need a brownie, please. WOMAN: Yep. Brownies, please, guys. MAN: The creme fraiche is beautiful. Looks amazing, guys. We've got three more up here. Come on, guys! You're doing so well. WOMAN: Go, go, go, go! WOMAN: Behind you. Fantastic! Table 16, go. 16, go. GARY: Oooh! That looks like a generous pub dessert. I like it. This is where my life... MATT: Descends into happiness. ..tells its own story! Big, slack smile on your face. Sugar, caramel. What's not to love, really? Moist, fudgy brownie. A lovely butterscotch caramel, little hits of salt. Walnut crumb echoes the walnut in the brownie. A little bit of something dairy to release some of the richness. Nice job. Yeah. Absolutely love it. If this was on the menu here, it'd stand out. It'd be a bestseller. Always. People would come back for it. You know what? Looking over at these ladies over here, they....they're not talking to each other anymore. No, they're not. They've gone quiet. They're focused on their dessert. It's really good. Four panna cotta now! CON: Four! Let's go! Alright! Four panna cotta! I feel pretty confident. I know what I want to do. Gonna do a crumb to one side, we're going to offset the panna cotta. Oh, yeah. There we go. There we go. We're gonna do two little strips of sago with a bit of pineapple in the middle, couple of dots of lime gel - voila. Something modern, something fresh. Another four, please. Table seven away. More panna cotta, guys! It's just manic. It's all hands on deck. It's alright, guys. Just make sure they're all bang on. Hammer 'em out. CON: We've done a great job. I mean, that dessert, it looks fantastic. This is probably the best cook I've actually had. They look very nice. Table 4, four panna cotta. GEORGE: Ohh! (WHISTLES HAPPILY) I gotta say, with panna cottas when they wobble like that, I think that is a thing of amazing beauty. (LAUGHS) Yeah! A really beautiful, elegant dessert. Lime gel with the panna cotta, it's refreshing. It's quite tropical in ways. It's a good dessert. I mean, you'd be really pleased in a pub getting a dish like this. I really like this. The contrast with the sago texture, the ginger crumb texture, the panna cotta and the gel, that's clever cooking. Yeah. You know? For me, there's bit more, kind of... ..a bit more texture and contrast to this dish. Yeah. MARCO: If you want to win, then drive yourself over the line! Come on! Push to the end! Push to the end! We're in the home stretch. Come on, guys. Keep going. NICOLETTE: Push, Red! Push! Come on, Red! Let's bring it home strong! MAN: Sauce! Sauce! Sauce! Sauce, sauce, sauce, sauce! WOMAN: You want sauce? You want sauce? We got sauce. One more, one more, one more. WOMAN: One more, one more. Garnish! CON: Is that it? Is that it, Marco? Done! Red team, blue team, that was your last dessert. (ALL CHEER) (LAUGHS) Yeah! Nicolette smashed it. I cannot believe that such a young lady has done such a fantastic job. Go, Captain! MILES: I am very confident that the way we've worked together as a team is gonna be enough to get us over the line today. I've got a problem. Because I don't know which team's done a better job. I think it's a... Gee. I think there's clear winners in entree, main. But for me, it's dessert. I'm sort of going... .."Brownie, panna cotta? Brownie, panna cotta?" So...who's the winning team? I don't think it's gonna be unanimous. No. Ah, just a wee bit up. And to the right a little bit. Perfect! Oh, beauty, guys! Mmm. Maybe a touch left and down a bit. 1 Wow! How's that for a baptism of fire? The contestants always look the same after their first team challenge. We said that we were gonna turn up the heat and I think we did exactly that with Marco in the kitchen. The question is, which team will triumph today and which team will find themselves in tomorrow's elimination? Marco, how did they go in the kitchen? Well, I have to say... ..you did amazingly. You surprised me. 420 plates of food. That's a lot of food, trust me. That's more than four plates a minute. And I think some professionals would have struggled to have delivered what you delivered today. Well done. And thank you for giving me a croaky voice. (ALL LAUGH) ALL: Thank you, Marco. So, let's have a look at how you went in the kitchen. First up, the entree. Red team. We loved those prawns. They were clever, they were elegant. We loved that char that you gave those prawns. And they were perfectly cooked. Well done. Blue team, the scallops were overcooked. And this is a pub, and the three of us just felt that that was a very small entree. Right, let's look at the main courses. Red team. Steak. Taking off the fat didn't enhance the steak, didn't give it that flavour it deserved. The sauce - non-existent. BRETT: George gives us the critique on our main. I start to sink. I was in charge of the steak, and if my team is in elimination tomorrow, would I feel responsible? Yes. Blue team. A good-flavoured, balanced main course. The idea of kingfish, crispy skin, golden brown, that light saffron beurre blanc. A pub dish that we'd come back for. Right. Desserts. The red team - that deliciously crusty brownie with that wonderfully rich, fudgy interior, perfectly paired with that salty caramel sauce - wonderful! Blue team. Oh, there's nothing better than a panna cotta that arrives with that saucy little jiggle. But more than that, you paired it with textures - that sago, that crumb, and those wonderful flavours of the confit pineapple and that eye-popping lime gel. That panna cotta was my dish of the day. However... ..this wasn't a unanimous decision, and for George and I... ..the prawns were our dish of the day, and that's why, red team, you've won! (RED TEAM CHEER WILDLY) Alright. Well done. Blue team, really sorry, as much as you worked your socks off trying to do all the right things, the whole team is in elimination tomorrow. We all worked so hard today in the kitchen. We all worked really well together. It's gonna be so hard facing off in elimination tomorrow. Blue team, come back tomorrow to the MasterChef kitchen fresh and ready to fight for your position in this competition. Do you hear me? ALL: Yes, George. Excellent. Get out of here, guys. Good stuff. Well done today. (ALL MURMUR THANKS AND CONGRATULATIONS) Congrats, mate. CON: Dish of the day. Matt Preston. Couldn't have done anything any better. Still going into another elimination. I'd better be ready to fight. ANNOUNCER: Next time... Let's get down to business. ..the dreaded alphabet game is back. I've seen this before and it's like Russian roulette. The ingredient to success lies beneath the cloches. Choose a letter. Name the ingredient. For the first four to get it wrong... B. D. M. R. Z, please. ..it will spell... ..disaster. They'll have to cook in the final round. Throw it away. Start again. (GASPS) This is about avoiding elimination! And one will go home. I'm getting worried now. Captions by Ericsson Access Services