1 ANNOUNCER: Previously on MasterChef Australia... Come on, Harry. Keep pushing. ..it was a valiant effort by Harry in the chase for immunity. Don't hold yourself back. But in the end... Is the sweet going to be balanced with enough tart? ..he just missed out. Thanks, man. Pleasure. Great work. Tonight, the biggest team challenge ever. Ladies and gentlemen! (ALL CHEER) Cooking for thousands of people... This is serious. This is big. Let's go! ..they'll be pushed to the extreme. HARRY: Red team, push, push, push! Go, go, go, go! Stir, stir, stir! Can't make those really big cookies and have enough. We need three more baking. We need to get this going! With their place in the competition in stake... Come round to the yellow team! Come and get 'em! ..each team will work harder than ever... There are so many people. ..to earn their place at the top of the challenge. Really good. Oh! But the team that falls short... The moment of truth. ..will face elimination. # 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. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2016 BRETT: Excited? CHLOE: Yeah! I feel great today. Nigella's still here, so we're all excited. BOTH: Yay! This is going to be a great day. As soon as we walk into the MasterChef kitchen, there's three what looks like commercially set up kitchens. Which is scary. I'm expecting something big. GARY: Good morning. Welcome back to the MasterChef kitchen. So, today, quite obviously, is a team challenge, and something's going on, because there's a big kitchen behind us and we've organised on behalf of Nigella a little MasterChef fete. WOMAN: Ooh! As we speak, just up the road at the Melbourne Showgrounds, rides and stalls are being set up. And when I say "a little fete"... ..it's not so little. (LAUGHS) Because we've asked a few thousand... ..of our MasterChef friends to come along. MATT: I'm thinking, "He's gotta be joking. "This has gotta be a gee-up. "They're gonna turn around and say, 'Look, there's just a few hundred.'" That's right. I said a few thousand. But he's not changing his words. Your job, quite simply, is to feed them and put a big smile on their faces. So you've got to think that maybe you're going to be making a minimum of 400 to 500 pieces of each thing that you make. A minimum. Can't be that hard, can it? Glad I'm not cooking. You're going to be cooking in three teams of six people each. Each team must prepare a minimum of three things - one savoury, two sweet, one of which must feature jam. Whether that's scones and jam or a jam tart, jam must feature - jam you've made yourself. Nigella, what do you think when you think of fetes? What sort of food do you think of? I think of food that's slightly nostalgic. I think the two things you really have to bear in mind is you have to make your food instantly appealing. And also, as someone who has baked for quite a few fetes in my time, you've got think of large batches of foodstuffs that are small in size, so you get maximum bake for your buck. Or is it the other way around? Maximum buck for your bake! (LAUGHTER) So, teams. One team. The yellow team, I reckon. Middle team. The blue team. And finally, you six, the red team. You got it? Happy. In any great team, you need a great sheriff, a captain, someone that is going to lead the charge. 2,000 people. Don't underestimate it. So pick the captain wisely. Go for it. (ALL MURMUR) CON: I think Mimi. HEATHER: I actually wouldn't mind being captain. You want to have a...? Yeah, I'd love to. GEORGE: Right. You done? Right. Yellow team, name your captain. Heather. Blue team? BLUE TEAM: Mimi. Red team? Harry. Fantastic. Come and get your aprons. In my profession, I'm a bar supervisor, I'm a team leader. This sort of takes me back to work. I love, you know, leading a team. I like these sort of really high-pressure environments, and being able to cook for thousands of people, it's going to be awesome. One more very important bit of information. We're not going to decide the winner today. The two teams that make the most cash in the till will be safe. The team that makes the least... ..face elimination tomorrow and one of you will go home. That's the reality. Right. The rules. You have four hours to prep, cook and sell everything that you've made. Your stalls are going to open in two hours. That means some of you are gonna head up to the fete and start serving while the rest of you are gonna keep cooking until time's up. Clear? ALL: Yep. Another thing that you need to know is that the kitchen is here and your stall at the fete is out there. Nothing to reheat. Nothing to hold. So it's cook, sell. And the great news is that all the cash you raise today gets donated to the Royal Children's Hospital in Melbourne. Clear as a bell? Yes. We can't wait to see what you cook. Nigella, do you want to kick 'em off? I will. Good luck, everyone. Your time starts now. (ALL CHEER) Alright. Alright, captain. OK, guys. Savoury, sweet, sweet. Jam. Ideas? Being captain today, I, of course, want my team to perform. I want to do really well. Today's not about complicated food, it's about getting out lots of food so we can sell lots of food. KARMEN: I was thinking, like, popcorn and just, like, chocolate. Like a rocky road popcorn. Where you can set it in a tray and cut it. Rocky road popcorn. Perfect. We want salty, savoury. We want that out there quick. We could even do corn on the cob and just grate some cheese on top with, like, some paprika. Corn, bacon, butter, cheese. Perfect. MATT: I was thinking of frittata for a savoury. Yep, cool, OK. Just potato and chorizo or something like that. Spread it all out in a tray, eggs and cream over the top, bang, in the oven, slice it up. MATT: The name of the game today is...is cash and that is all about creating volume to sell it. So, I suggest that we make a frittata - you know, something that we can do in big trays and then portion it up. BRETT: We've got to include jam somewhere, yeah? Yeah, well, Elise is really good at cupcakes... I've got a good chocolate cupcake recipe. I can cut the middle out, you can put it with jam and then do, like, an icing on top. OK. Yep. OK, so, our biggest thing is to make money today. So, we have to have something that, one, that people really, really want to eat and, two, is gonna cost a lot of money. So, it's gotta be protein, I reckon. Like, otherwise you can't charge. I just think chicken. Something you can eat with one hand. Yeah, I agree. Chicken salad. A fun chicken salad. Like, an Asian chicken salad. And then it can be cold as well. OK, just to, uh... MILES: Three small scones on a plate, jam and cream. Yep. Are they real fast, Miles? Yep. HARRY: So, we settled on the cold chicken salad and scones with an awesome raspberry jam. But we need to just make something that will, you know, really impress the punters. Uh... So, the first thing I can think of when I think sweet and fete is brookies. They're this awesome mix between a brownie and a cookie. TRENT: Brookies? So, yeah, the one that you made the other day was fantastic. Yeah. The ones I made for Nigella? So, I almost got an immunity pin off the back of this brookie recipe the other day. I cooked them for Nigella. She absolutely loved them. I'm finding it all too easy to go back in for more. And I think what better time to cook them than this fete challenge? BRETT: How many eggs, mate - 100 million? MATT: Eh? Oi! Aah! Almost caught it. We've got enough corn cobs. Are we serving it whole or halving them? Well, there's enough for a whole. ZOE: Less time and more money. What do you reckon? Yeah, I think so as well. It's high-pressure today. We've got so much to do and we want to get it right and we want people to be happy to pay for it and tell their friends and come back for more. Really starting to get our minds around the fact that we've got to have a huge output of food. We really do need to get the flavours spot-on, we need to get the cooking times spot-on, we need to get the ingredients spot-on, because it's such a bulk amount. NIGELLA: Hello. So, what have you got? To start with, we've got Karmen on our popcorn rocky road. GARY: Great idea. The kids are gonna love that. Yeah. It's quite old-fashioned, in a way, isn't it? Do you get marshmallow in there as well? Yes. Yeah. Oh, I'm happy. I'm kind of feeling all warm inside. Rocky road popcorn. I think that should be a crowd-pleaser. And then...what jam are you doing? OK, so, we're doing a raspberry jam in a blondie - a white chocolate brownie with a dollop of raspberry jam on top. Sounds quite good. Served on the tray. Have you made blondies before? Uh, Chloe's on that, and she has. Are they good? Chloe? Have you made blondies before? Yes. Are they brilliant? Yes. Crunchy, gooey. Great. Like it. Crunchy, gooey. Crunchy, gooey does it. That's all we need to ask. The next thing we're doing is a corn on the cob. We want to get that out first. How are you gonna keep that hot? Uh, well, it doesn't matter if it's hot or cold. Doesn't it? 'Cause when I read that, "corn with bacon butter", I go, "Oh, yeah, yum," if it's melted and looks delicious, 'cause that's part of the eating. But once it goes cold - cold butter, cold corn - it's not my favourite. OK. Gary has a catering company, so he knows no cold corn on the cob is gonna sell, and we need it to sell. So, unless you're prepared to run up and down with warm corn, I think you're... you're making it difficult. Your choice. OK. So, I'm taking his advice - we're not doing corn on the cob. We've already got corn on the grill, so we need to work with that now and come up with a cold savoury dish. I think potatoes, like, a sweet potato... So, it's gonna be cold? But you can have cold... Why don't we do a potato salad...with corn? OK, yellow team, we've been thinking about a savoury item. What do you think about corn, bacon, potato salad? Yep. You like that? ZOE: With, like, creme-fraiche. Yep. We decide to go with a cold potato salad with, you know, crispy roast potatoes, crispy bacon, corn that's been, you know, charred on the grill. To me, that's gonna work. That's something I'd definitely want to eat. So, keep going with the corn, guys. CHLOE: Roast potatoes. Great, guys. Keep it up! Yoo! HARRY: We're just gonna poach 'em whole. Poach 'em whole. What about in here, Harry, and then do our jam on here? Yeah. In there. Exactly. At the moment, Trent's poaching some chicken for the Asian salad. And then we have these beautiful little scones with raspberry jam. Miles is working on a test batch of scones in the oven. Anastasia's working on the raspberry jam for our scones. And a brookie, which is essentially a mix between a brownie and a cookie. Uh, we're probably gonna make about 1,500 brookies. But I...look, I say that now. And then, I don't know, give me another two hours and we'll see what happens. So, I know Cecilia's really good at desserts and baking, so I'm gonna put her onto the brookies. And we're trying to work out the conversions. CECILIA: This makes 12, yeah? If I multiply it by 10, I can make 120, test it out. And then we can multiply it again. HARRY: Yeah. Go for it. Sounds good. So, you're gonna do your brookies? Yeah. Sure am. Now, the thing about the brookies, you can't make those really big cookies and have enough. Yeah, no, they'll be good. I promise. I'm just...I'm just throwing it out there. Sometimes it's very difficult to take a really small recipe and multiply it out into a big one. Yeah, right. Really clear that they're hinting him, "Don't do these brookies." But Harry is convinced that it's going to work. Harry's confident. I'm very confident. I have no doubt that it's a good recipe but I also have no doubt that because I have to melt a lot of chocolate, this is gonna take a while. MIMI: Everyone cool? Yeah. Yeah? Yeah, mate. All good. Are you thinking about 700 portions? MATT: 700? We'll do at least 500 of each. Yep, done. The strategy today is to keep everything quite simple and to make things that we can make a lot of. So, what have you decided on? So, today we have something really simple that I always make at home, which is the hedgehog, which pretty much is Marie biscuits with condensed milk and a bit of cocoa and coconut. Like a refrigerator cake? Yes. Then we're doing chocolate cupcakes with some raspberry jam. Right, so, they're gonna have butter cream on them, aren't they? Yes. And then we have Matt and Brett on the frittata. GARY: Great. Basically, potato and chorizo. Small ones? Um, we're gonna do quite thin and just slice it. Right. I like the ideas. I'm just gonna say this. When you're doing volumes like this, really think about measuring it all out and weighing it all out, because you don't want to get halfway through this challenge with six kilos of mixture that ain't workin'. OK. I know that my team know exactly what they're doing and we've just really got to focus on the right measurements. BRETT: You're gonna start on onions. I'll start frying off chorizo. Yep. Sound like a plan? Yeah, mate. Good. Today, Brett and I are gonna be in charge of making the frittata. So, we need to get cracking. The reason why we've gone with a frittata, it's minimal ingredients, all together, in one hit, bake it all in one go, slice it up - there's, you know, 20 or 30 portions. We've got kilos of onions, a truckload of chorizo, a huge amount of potato, boundless eggs and cream and milk. It's ridiculous. I've never made mass quantities of frittata before. If I don't get that right amount of eggs and cream, it's not gonna be good. So, hopefully, it's at the right consistency. All at once. OK, go. Stir, stir, stir. I've never made this amount of food for people before. It's hectic. (LAUGHS) Another one done. Yep. We should get another 100 with this, hey? Yeah. I've got to do 500 cupcakes, so it's pretty crazy. How many batches of this have you done? I think we've got six trays ready to cut. OK. How many are you gonna get out of each one? I reckon we can get 30 to 40. GARY: Smells gorgeous in here, that's for sure! Just letting you know - an hour down, an hour to go before service starts. So, come on. Knuckle down. Let's go! This is gonna be a fascinating cook. There's a lot going on. What a challenge. It IS a challenge, but they're looking good. Cecilia, how's the chocolate going? Yeah, I'm just staying here so it doesn't seize. Slightly worried that Harry's, like, so thrilled with his brookies that he's not really thinking about the fact that, you know, a midnight feast challenge is, like, the opposite of this challenge. Yeah. And I think it's one of those ones when it depends on everyone knowing what they're meant to do and on his leadership. CECILIA: This is really slow. The brookies are taking way too long. It's cost me an hour to melt three kilos of chocolate to make 120 and they're not even in the oven. It's not...is it not achievable at all? It took me an hour to make 120. 120? It's taken an hour? Yes. It's quite stressful knowing that we still have hundreds we have to do. We need to pump these out, Harry. I know. I'm doing it. They're just here now. We've spent an hour making these brownies. Yeah, it's taking a long time. There's 120 in that batch. This is mental. The brookies have taken so much time. I'm freaking out 'cause I don't know if we're gonna have enough brookies to feed these people. Uh, is that all you've done? Is that all you've done? And you're an hour into the challenge. I know. We're at a very serious point here. This is decision-making time, right? If I'm the captain, how many mixes have you made? Uh, that's the first. That's the first. You're in trouble. I know. Is it finally dawning on you how long it's gonna take you to do your brookies? Yep. What I'm realising, at this point, is that these brookies are maybe not such a good idea. 1 HARRY: Today's challenge is like a MasterChef fete. We have to prep, cook and sell as much food as we can, and the team that makes the least amount of money is going straight into elimination. We've been told to expect thousands of people, but right now, we have nowhere near enough brookies to feed that kind of crowd. You're in trouble. I know. This is decision-making time, right? Because I'll guarantee you, in another hour, if you've only made another 50 or 60 - not making any money. We need to do something else. Harry, I'm only gonna ask this because I've actually made big bulks of choc chip cookies, and it's really, really fast. It doesn't involve melting, it just involves using that and one thing after the next, and then just plonking into the oven. It's up to you. Alright, let's do it. This is a critical moment in the challenge for our team. We're gonna put the brookies aside and we're gonna go with Cecilia's choc chip cookie recipe, which is gonna be heaps quicker. This recipe doesn't involve melting chocolate, so it should be a lot faster. Cecilia gets straight on to making these choc chip cookies, but we've also got these brookies, which we can sell for more money. They're gonna be, sort of, 'limited edition'. Heather, help for one second? Yeah. Um, yeah... Nice texture. Raising agent here. I like your scone. I've got two trays going in now. Arggh! That's hot. OK, so, frittatas, ETA. We need to get something up there. I'm putting the egg mixture in now and then they'll be in the oven. Yeah, perfect. With the frittatas today, in order to do the quantity, I want to have the onion and the chorizo all laid out on the trays ready to go, the egg mix over the top, and then some really finely sliced potato scattered over and then put in the oven. So, thin slices, though, yeah? Yep. I'm just about to place the finely sliced potato over the top of the frittata. Nigella throws a bit of a spanner in the works. You're cooking the potatoes first for the frittata, are you? We're just gonna scatter them over the top. What's gonna happen to the egg if those are raw? 'Cause they'll need longer than egg will, won't they? Won't they? Nigella is concerned about the egg overcooking and the potato undercooking. 'Cause even if you have that thing in for 40 minutes, it's probably not gonna cook the potato, yeah? Bang! Lightning strikes! Let's just deep-fry the potatoes! (CLICKS FINGERS) Good idea. Just like chips, it's on the frittata. Yeah. Yeah. So, all we do is chuck 'em in a couple of baskets. The oil's already hot, chuck it in the deep-fryer. They're nice, crispy. Potato's back! Love it. I love it. Yep, on top. Bit of potato behind there. Absolutely. It's still a frittata, but our potato element has been deep-fried, and that will be on the side. You've almost finished with the corn? Yeah, I'm gonna cut all the corn off the cobs. The potatoes, you're just rotating through? And we need to start cutting up the bacon. Nic's doing the bacon. So, we need three more bacon. It's all hands on deck for the potato salad, so I've jumped in, I'm helping get the dressing sorted so that we can start putting the salad together. Traditional, creamy potato salad is what we're going for, so I'm sort of combining some yoghurt, some creme fraiche, some sour cream, some chopped chives, salt and pepper and some Dijon mustard to create, like, a creamy potato salad mix that everyone's gonna love. OK, everyone's doing a really good job. We just need to step it up a little bit with the pace. Let's smash this. Whoo! Come on, guys! HARRY: Look, it smells good to me. I'm just working on the salad for the savoury element at the moment. We're not gonna break the chickens down. We're just gonna poach them whole, so that will save us time. Then we'll just shred the chicken off them once they're cooked, and that will go on top of our salad, and then we'll have a nice dressing over the top. When I think of a cold chicken salad, of course Thai comes to mind. You know, have a nice, beautiful sweet-sour-salty dressing and make a slaw out of cabbage. We should sort of measure with the scales somewhere what a portion is and make sure we have enough. Yeah, good idea. So, Theresa and I are shredding up this cabbage for the chicken salad, and we get our calculator out and we try and figure out how much we need. So, 75 grams, is that right? No. Out of 100. I don't know. I don't know. I don't know. I'm so bad at maths. It's been a long time since I've been in school, so... (LAUGHS) OK, so, 0.75 grams times 500 people... So, what's that? Is it 3.75 kilo? Listen to me, I don't know. Divided by 100. Yeah, well, obviously it's not 37.5 kilos. It can't be, can it?! No. I can't get my head around it. This is MasterChef, not Master Mathematician! Who's good with maths? What is it? 75 grams per person, divided by 1,000... Yep. ..times 500 people. 37,500. Which is what? How many kilos? 3.75 kilos? Not 37 kilos! Is this grams that you gave me? Yes. 37 kilos. That's what I was thinking. 37 kilos. That's impossible! That's an immense amount of cabbage. This is only 3 kilos. That's 10 of these bowls. I can't even comprehend 37.5 kilos of cabbage. That's too much cabbage! We've chosen a salad where you have to shred everything, and it's so time-consuming. We'll have to really think about it, because if that's 500 portions... Well, let's get some more spinach and we'll just mix a bunch of spinach through, and then that's gonna decrease the weight. Sound good? Alright. Yeah. We don't have time, so we're gonna fill it out with spinach. So, chuck some slaw in here on each one of these trays and we'll mix it through. OK, cool. Yeah. We've got salad as an option, which is great, but I think our biggest seller is gonna be the brookies and the scones. We have to go with our judgement. We've got plenty of food. It's just a fete. Like, how many people could there be, right? Right, guys, stop for a second, all of you. What you don't realise - there are a lot of people, and we're talking a couple of thousand people, that are waiting to get fed. It kind of puts it into perspective. So you need to focus your energy, start moving stuff up to your fete stall, alright? Let's go. Yes, Gary. Go for it. 15 minutes to go. How are we going with the cupcakes? Are they all coming out? Yeah, really good. I've got six trays in the oven already. So I've just gotta get more into the oven and get on with that. 15 minutes to go, there's thousands of people up there. 500 cupcakes was our aim and, you know, I'm worried. That's another one, and I'm gonna start on the next one, yeah? But we're gonna give it a go because it has to get done. These people are waiting and they need food. Oh, they look alright. Yeah, perfect. First batch of cupcakes are ready. They look delicious, they smell amazing. There's 40 here now that I've got the jam into. I've just gotta put butter cream and then they're ready to go. We're gonna fill it with the raspberry jam and then put some beautiful butter cream on the top. Keep it up. You're doing such a good job. How's your arm? Oh, my arms are starting to give way a bit. I don't need to go to the gym. While the rest of the yellow team get to work on the salad, I'm making the mixture for the blondie, which is basically a white chocolate brownie. Nicolette will be making the jam for the top and Elena will finish it off and get it ready for service. But because we're making a few hundred blondies, we need a lot of melted white chocolate. Blondies are nowhere near ready. Is anybody able to just quickly pour this almond meal in while I stir? And I need that big bag under there. All of it?! Yeah, I'm positive. But how are you gonna mix that? I'm mixing it with this huge wooden spoon. Because I've decided to make one large batch of the blondies instead of smaller batches, it will definitely take more time to get to the fete to then sell to the customers. I don't think I've realised how long it will take. Do you have another jug? There's big ones there. Use the big ones. Oh, my God. Yeah, it feels really good to get them in a tray now. They taste really good, they taste like a blondie, and they're gonna cook in no time. Uh...well, "no time" is about 40 minutes. Alright, get them in the oven. I'm really glad that we're finally getting our big batch of blondies into the oven. Go grab another one, go grab another one. But they need to have at least 40 minutes to cook. I know they won't be ready when we open the stall, but I just hope that doesn't impact how much money we make. Come on, red team, keep pushing! Work faster! CECILIA: It's really heavy. I can't hold it. There should be, like, 200 cookies in here. They've gotta go up there, like, soon, so get it in the oven, like, ASAP. HARRY: We still have quite a bit to do, in terms of getting all the food up, and we're super under the pump. Do we have anything to go up in 10 minutes? Cupcakes. Yeah, cupcakes. Good. These are done. Well done, Elise. Good job, guys. Come on, let's get this going. Behind, behind, behind. Anything to take up, plate up or season up there is going here, alright? So, raspberry, salt, over here. Our stall's about to open. We have to get this food onto the trays, into the van for the short drive up to the fete. Can we please get that jam cooling down? It's of absolute priority, guys. One of the criteria for today is that we need to include a homemade jam, so we're gonna be putting a raspberry jam on top of our blondie today. But we have got jam coming out of our ears. It is scaldingly hot, so we really need to cool it as fast as possible before we can take it to the fete stall. There's four lots in there. So, we can start rotating them out? Maybe we'll use the freezer. There's not enough space in the blast chillers, so I start laying them in the freezer. Be careful with that freezer. I'm really scared that it's a hot pot on a cold surface. I'm racing around to try and cool it as fast as possible. When I go back to put in my final tray in the freezer... (GLASS SHATTERS) 1 Can we please get that jam cooling down? It's of absolute priority, guys. (GLASS SHATTERS) The shelf broke. We've put a boiling hot jam onto the cold glass and it has shattered. OK, can you please tell me what we need to throw away? We'll have to chuck them all out. There's no way to tell for sure whether all of the jam trays underneath that have got glass in them or not, so obviously we need to get rid of all that jam. We've lost the four trays of jam. Thank goodness we made more than we needed. Heather, there's heaps in here. There's two of those in there already, remember? We have enough in the blast chiller to get us through. I think we'll be alright with the jam. Our stalls are about to open and we're scrambling. We're just loading up a few things and we're gonna get it out as soon as we can. ELISE: We have to get our foods onto trays, out those doors and into vans. Then they're going to travel a few hundred metres up to the fete. We need to be running this food to and from. It's gonna be a massive challenge. Come on, red team, let's push, push, push! Shred the chicken as fine as you can. Put it all in a tray and then we'll take it up. Prepare everything up there? Yeah. It's almost time to take our food up to the fete stall. Can these go into the van now? The scones, the brookies, the cookies and the chicken salad are ready. I just hope I have enough food to feed these people. Can we please get another breadbasket, please? We start stacking the rocky road popcorn. So many trays of that ready. But the blondies aren't ready. They've still got to bake for 35 minutes. And I'm just about to put the salad together. We need to get the corn and bacon chopped and complete that salad. We've got such an amount of quantity to get this salad up there and it just doesn't feel like we've got time to get that level of finesse. We need to combine everything. Yep. Instead, I'm putting it all together and I'm doing it as fast as I can. I'm mixing salad cream in there as well. And I'm thinking presentation-wise, this is just looking like a bit of a mess, and I just hope it's enough today. Guys, we've got three minutes till serve! We need to get this going! Come on! Work it up! Three minutes to go until our first run and we really need to get this discussion of pricing going. Guys, can I just have your attention for one minute? Just about pricing. We need to rake in the money, but we also don't want to lose customers with it. We've gotta get our pricing right today. If our prices are too high, people won't buy our food. If prices are too low, we won't make enough money and we'll lose this challenge. What's a cupcake? Five bucks? Five? So, we're set on cupcakes $5. Yeah. Frittatas? Six. Six or seven? Seven. Yeah. Seven - it's got chorizo in it. OK, hedgehog, $5, and make them medium-size. OK. Everyone happy? Cool. While I stay back in the kitchen and keep making more food to sell... Alright, I'm going. Good luck. ..Brett's gonna be in charge of the stall. He's gonna be running it and making sure that our prices are on par with the other teams'. If our prices are the cheapest, Brett's gonna put the prices up accordingly. Nicolette, you're in charge of the blackboard. Rocky road, $7. $7. You have to go. Go, go, go, go, go, go, go, go. Behind, behind! Better go in the front. Alright, let's go, go, go, go, go. Well done. (HUBBUB) BRETT: They're all waiting, are they? We're driving up the road to the fete, and I'm the first one up there and there's hundreds and hundreds of people. It's crazy. Who's hungry?! We're just setting up and then we're just gonna start selling to the masses out here. Oh, there's hundreds of them. Whoo! It's game on. This is serious. This is big. I've gotta write my board up. Hi, kids. How are we? Looking forward to some beautiful blue food? Go to write the prices on the board out the front, Mimi wanted me to check the other teams' prices, but there's nothing to check. Look around at the red and the yellow team, they're not here yet. So I just write up the prices we all agreed upon as a team. Hopefully we've got our numbers right. Shocking writing. Should have been a doctor. Go first. I run over to the chalkboard and start writing our menu for our team. The rocky road popcorn was $7. The blondie price - $10. I make our salad $12. I'm sprinting up to the stall and I'm looking around and there are so many people. I'm just freaking out. Do we have enough salad to feed this many people? But we've got heaps of sweet dishes, so I think that's what we're gonna sell the most of today. For the cookies, we're gonna do these limited-edition special brookies. We're gonna sell those for $6, and we're gonna sell the regular choc chip cookies at $3. These limited edition ones are so good! We've got the scones at $6 and we're pricing the Asian poached chicken salad at $12. I overheard how much the blue team were setting their prices at, so I'm just gonna bump ours that little bit higher to make sure we've got enough money at the end of the day, 'cause that's what it's all about. Go, red team! Ladies and gentlemen! Service starts now! (ALL CHEER) Welcome to the MasterChef fete today. My name's Brett. I'm from the blue team. We're literally speaking from our heart - this menu and this food is literally so, so, so good. Come on, guys! Get round to the yellow team and get some delicious food! (CHEERING) Service starts and it's absolutely crazy. There's people everywhere. Guys, who would like some rocky road? It's game on. No worries. We need to feed these customers right now. There's a few hundred customers waiting, so I've gotta really get a wriggle on here. See this? Mate, I'm on fire. There you go. Please enjoy. Thank you. I'll get two salads, one scone. Two salads. Here's a scone. There's some knives on the table there. Thank you. You're welcome. I don't know, that line looks like it's about a kilometre long, so I'm not sure whether we'll have enough food. But we've got enough for maybe 100 people here, but, yeah, it's gonna be tough. These two are for you, ladies. How far away are the blondies? We don't have the blondies at the moment. We're just waiting on them. OK. Sorry. It will be out in about 10, 15. Yeah, well, that's OK. This is crazy, Nic. I know, dude. Coming through. Are the blondies ready yet? They're coming. Please bring them as soon as you can, because everyone's asking for them. I've seen how many people are up at the fete. I know they want the blondies. They're not ready yet, so I'm really worried that people are gonna be like, "Well, I'm not waiting for these blondies forever," and they're gonna go to the other lines. We're gonna lose customers, we're gonna lose money. Are you under control, Cecilia? Yeah. So, there's 20 trays. Are you guys ready for us to take this up? I'm travelling. Let's go now. The cupcakes straight up, no frittata. Hey, blue team! You've got some more food! Where do you want me to give you a hand, brother? That's good. Well, this lady would like two of your cupcakes, and I think it's only because you carried them in. The blue team's travelling quite well at the moment. The food's really starting to come out. The guys in the kitchen are starting to back us up great, so we're not running out of anything. So, it's all starting to work. The cavalry has finally arrived, so while Charlie mans the store, I head out into this crowd and flog these cupcakes. Cupcakes! Who wants a cupcake?! Come and get 'em! These cupcakes that Con and Elise have constructed are beautiful. Beautiful chocolate cupcake, perfectly piped butter cream on top. They look amazing. Two for you. Two for them. Just slow down, slow down. My entire tray, I don't know how many was on there, but they were gone in, like, two minutes. You need three? Go three. OK, they're selling like hotcakes, funnily enough. I'm gonna go get another tray, 'cause all these people LOVE the blue team cupcakes. Cha-ching. Give me another tray. I need another tray, stat! How many people are here? Oh, my God! (ALL CHEER) When you've got that many people and you're used to being a home cook, and so your recipes are, you know, two cups of flour, you know, 80 grams of cream, you've got to multiply it out literally to 10-kilo batches. And doing the calculations and going, "Wow, I've done all that work, it's taken me nearly two hours, "I've only got 180 portions," it's not going to go very far. So, every team's got their struggles. It's fraught. It's fraught. But you go and stand up on that podium over there, oversee the 2,000 people here, 180 pieces, 200 pieces is not even going to stem that much of the crowd. It's gonna go in 15 minutes - that's the key. Can I get two salads, please? Two chicken salads? Sure. I need two salads. Yeah, that's fine. Today's challenge is all about making money. We want the punters to pay $12 for the salad, so it has to be generous. We're gonna put fried shallots, you know, peanuts, shredded chilli and have a really nice, generous salad. There's a salad there for you guys. Can we get four salads? Four salads? Yeah. Keep pumping the salads out, Harry. Coming, mate. Half an hour in, wouldn't you know it? Today everyone wants salad. Salad's been a big seller. Don't be too generous or we're just gonna run out. Looking at the line, I'm not sure if we're gonna have enough. If we run out of food we're pretty much going straight into elimination, and that's not good. Can I just grab another chicken salad, please? Yep, coming. Can you grab me another salad tray? Where are they? In the van? In the fridge. No, there's none. Is that it? Shit, that sold out so quick. I really didn't expect we would have run out so quickly. We could go down and make more. Uh...yeah. Yeah, quick, then. (GROANS) 1 HARRY: Guys? MILES: Yes, Harry? At the moment, we've run out of chicken salad. We have to make sure that we've got enough salad, dressing, and also chicken. I've just got back from the fete and it's absolutely manic. There's so, so many people. And we've... we've run out of chicken salad. HARRY: The stakes are so high and this Asian chicken salad is our biggest seller. We have to make sure we've got plenty of ingredients to make this salad, otherwise we could be going straight into elimination, and that's not cool. Come on, guys! We've got to work faster! MILES: Let's go! Let's go! Let's go! I think we're going well. We haven't run out of anything yet. We haven't stopped to...you know, because we can't sell anything. It's just been flat out from start to finish. Who wants a cupcake?! Fresh off the press! Brett has just sold three or four trays of cupcakes in a matter of minutes, you know? It was about take it to the people, you know? It was just a brilliant idea to get it out there instead of making them wait. Fistful of cash, 13 seconds. The cupcakes from the blue team, they were so good. The jam was so nice. It was just everything. All so good. Jeez, you'd be a happy little kid walking around the MasterChef fete with a little cupcake in your hand. They look good, don't they? It's chocolate and I think there's meant to be some raspberry jam inside. It's going to be very difficult to eat delicately. Really good. Oh! It's great. Look at that bit of jam. MATT: Look at that. Beautiful. That jam is brilliant in its flavour. That really balances against the richness of the chocolate. Then you've got the butter cream on top. And not too much. And not too much. That's a great job by Elise. Alright. Next. One hedgehog. One hedgehog. Hedgehog. Look at that pile of goodness. Alright. So, this is Mimi's hedgehog. My granny used to make something like this. It is very straightforward and it is simple, but that's the charm of it. Fresh frittata, everybody! Roll up! Roll up! There you go. Something's gone really wrong with this frittata. Really wrong. Way too much cream, way too much milk and really soft and soggy. But these are brilliant, right? Just do a bucket of these with salt! I know. I mean, it perhaps hasn't stood up incredibly well, but I like the... I like the flavours. One message to the blue team - love the patata, hate the frittata. There you go. Bonjour. Bonjour. They're coming. Anyone waiting for blondies? Blondies, just over here. On the right-hand side. People are asking for the blondies. There's a bit of a wait, so we've started a second line to help those people just get in a little bit quicker. They'll be happy. The wait will be worth it. Hey, guys, we need those blondies up there. They're waiting on them. OK. Just check on my blondies. Oh, that one looks pretty good. The blondies come out of the oven and they're beautiful and golden and I can tell that they're still gonna be a little bit gooey on the inside. So I'm really rapt. We've got four trays there to go. I'm taking it, yep. HEATHER: We need to take them straight to the fete. Alright. Coming through! We've got blondies. Good one. Blondies! Whoo! We're just going to be two more minutes if you could just wait for them. We just want to plate them perfectly. We're bulking it up heaps with the cream and the raspberries just to make sure we're satisfying them for their $10. HEATHER: I'm so happy that we got all of our items out. Elena, blondies are ready. I really hope everyone loves this food. Thank you, guys. Thanks for your patience. The blondies from the yellow team was absolutely delicious. A touch of cream just made it really nice. Crunchy around the edges, sweet in the middle - it was beautiful. Oh, man. Oh, yeah. George. That's a winner, isn't it? George, can you just take that away from me, please? Because I have no self-control. Can you take mine away, please? No. No. No. And I will eat them. Yum! That's so good. It's warm. It's luscious. It's sticky. I'm loving that. It's such a pleasure. It's really good. That's Chloe. It's good, huh? Alright, let's get the next dish in. I'm going to get one more mouthful under my belt. You do that. (GARY CHUCKLES) Who's waiting for some beautiful rocky road? 10 portions? Yeah. 10 portions, Nic. Isn't this one of those things, where you lift it up in a great big chunk and smear it over your face like you were a seven-year-old child? That's surely the way you eat it. Yeah. I'm going to go dainty. Yum. That's a lot of food for seven bucks, and on that basis, I wouldn't be surprised... If it did well. ..if this doesn't sell a fair amount. Fresh salad here, guys. Fresh salad. HEATHER: The potato salad is selling well. There you go. Have a great day. It's not how I want it to look. But today it's bulk amount, getting it up there, getting it sold. And it tastes amazing. We don't see a lot of these salads anymore, when they're all tossed together and kind of mooshed up. And actually, all the individual elements - the charred corn, the roasted sweet potato, the bacon, even the dressing, are all delicious. They're just out of balance and all just chucked and smashed together. Yeah. It doesn't look so great, but actually, when you eat it, there is something quite cosy about the flavours together. One hour to go! (CHEERING) Hi. How are you? Salad? Yeah, the salad, unfortunately, will be ready in five minutes. We... Yeah, unfortunately. That's alright. ANASTASIA: The salad is taking a really long time to get to the stall. Just so desperate. The line is never-ending. People are waiting. THERESA: Where's Harry? Is Harry coming back up? I don't know. I'm really hoping that they don't spend too much time down there, because if we've got no food here, then that's not good. THERESA: In the meantime, everything else is selling well. There you go. WOMAN: Thank you. You're welcome. So I'm hoping that that's enough, because every dollar will count. There you go. Thank you. Enjoy. How are the other teams' prices? I don't know. I didn't see their prices. OK. I've just been pumping out food with Bretto. What do we need? What do we need? Have a look at their prices. Need to do more potatoes. We need more potatoes? Yeah. MIMI: We're so busy in the kitchen, we have absolutely no idea what's going on at the fete. I'm worried about Brett running out of food. It's so overwhelming, I completely forget all about the money. I haven't actually checked out the other teams' pricing. Um, I'm confident that Brett's made the right decision. BRETT: Matt? Yes? If you've got time, can you go and have a look at the other people's prices just to see where we're at with that? Three, six, six... 12. Shit! MATT: The red team's chicken salad is TWELVE dollars. (CHUCKLES) My initial reaction is, "You've got to be kidding me." I walk over to the yellow team. I'm hoping it's going to make me feel a little bit better about what we've decided to charge today and... ..it's even worse. Brett, our main's only $7. Next door is $12. Serious? Yeah. We've been selling lots of food at prices under the two competitors. That could well cost us at the end of the day. There's not that long to go now, so, you know, we just need to focus on getting our volume and hope that we sell enough to get us over the line. Red team, blue team, yellow team, half an hour to go! (CHEERING) HARRY: I get up to the fete with our $12 chicken salad and I look around and there is a line as far as the eye can see. Harry's here! Harry's here. Yay. Today's challenge is all about making money, so I've got to get the chicken salad straight out there and selling. Pump them out as quick as you can. Some more salads for this lady as well. There you go. Sorry about that. Thanks. I really liked the salad with the chicken from the red team because all the flavour and the combinations, they went really good together. NIGELLA: The chicken is very juicy, isn't it? GARY: Big thumbs up from this end of the table. Once you've got that really softly poached chicken and the crunch of the nuts and the fried shallots and the slaw there, I mean, it's actually...it's light, but it's substantial as well. Two scones, please. Two scones, yep. The scones have definitely puffed up. They're raised, got nice golden brown. And to be honest, I always look at a scone as being just the vehicle to slather it in lots of good jam and lots of whipped cream. I like this. This is a very happy little mouthful. Who'd like some choc chip cookies? We made about 1,500 cookies and I think we've sold most of them. I'm pretty proud of that. So, these are the red team's cookies. A bit of a story to this, boys, because Nigella and I went around and Harry was convinced that brookies were the way to go. And then he realised there was no way he was going to get the volume. The fallback is a cookie. So hopefully they've managed to get a fair number of these done. I like the chew. Yeah, some good chew. Of the two, definitely the chocolate chip cookie is much better. Oh, yeah. How good's that? Yeah, really good. That's really tasty. Nice and soft and gooey in the centre, but still holds together. It's got a good crumb and I love those little sort of, you know, pockets of chocolate in there. Chocolate chips are still melty. That's that lovely thing... Home-baked. Home-baked feeling. And I think that's a real attraction. Let's get out of here. Quick, quick, quick. Are you right with that, Cecilia? Probably not. Take this one. Let's get it out now. Let's get it out now. Come on. It's about selling food now. Let's make sure we don't run out. A tray each. MIMI: We have so much food to run up in our last batch. We're all so excited. Go. Go. Go. Go. Go. We can't wait to get up there and just sell our hearts out. Go, Blue! Whoo! We need to sell right until the last minute to make sure we get as much money as possible. Frittata, anyone? Yeah, absolutely. Alright. That one looks pretty good. There's 15 minutes left to go and we just have to get as much food out as we can as quickly as possible. And we've just got to sell. We just really have to sell. These final few minutes are absolutely crucial. You know, we're discounting things, we're slashing prices. Here you go. Here you go. Go. Go. Go. $2. Sell, sell, sell! Because that could be the difference between going into elimination or being safe. Delicious. Do you want to buy some more? We're out of cash. $20 for the tray. Oh, my gosh. Thank you so much! All $2! We decide to drop all of our prices down to $2. We don't care how much we sell this food for, we just want money in OUR till and not the other team. Come on, guys! $2! Blondies, potato salad, rocky road! $2! A couple of minutes later, we drop our prices by half again. $1. Rocky road, $1! Time's nearly up. One minute to go! Come on! (CHEERING) Come on, guys! Come on! MATT: Every team across the board has just dropped their prices. I can hear Nicolette screaming out. NICOLETTE: Everything 50 cents! Come on, guys! 50 cents at yellow! We must have looked like the most desperate people on the planet. Come on! (LAUGHS) Alright, guys, this is it! 10 seconds! Nine! ALL: Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Your time is up! What a great day at the fete. But that's it. I think the blue team did an amazing job. We really smashed it. The other teams have priced themselves higher than us. Hopefully, we've sold enough to make more money than them. But I think we did an amazing job. It just...yeah, I guess it all comes down to the cost. GARY: What a great day. It doesn't get any better than that. That's what you call active and busy and crazy and ridiculous, isn't it? And it really does give you an insight into the step up between cooking at home and life in a commercial kitchen. The name of the game today, however, was all about the cash in the till. And the great news is that all the cash you raised today, all that hard work that you put in, all that money gets donated to the Royal Children's Hospital in Melbourne, so well done. Between you, you raised a grand total of almost $18,000. That's $17,902... Oh, my God! going to the Royal Children's Hospital here in Melbourne. It's a fantastic result. Well done, guys. Be very, very proud of what you've done today. However...what really matters... ..is which two of you are safe... ..and which team's going into elimination. 1 So, Nigella, from your point of view, how did it all go? Look, I thought it was the most fabulous day. The atmosphere was amazing. And I don't know how much you enjoyed of it because you were working so hard, but, I mean, so many smiling faces, everyone having a fantastic time. Just glorious. So, yellow team, let's have a look how you went first up. Your blondie was absolutely delicious. Chloe, that was your recipe. Is that right? Yeah. Oh, yeah! Pumping the air. Because - caramelised, delicious, gooey, nutty, soft. It was absolutely yum. We all absolutely loved it. I want the recipe. (LAUGHTER) Chloe, only for a price, alright? (LAUGHS) Blue team, the cupcakes. Loved that little surprise jam centre. Real fete food. But even on top of that, that butter cream was delicious. Red team, oh, that chicken salad! That is perfect modern food for a perfect modern fete. Ideal for this weather. Beautifully poached chicken and loads of flavour and texture. We loved it. Awesome. But today, irrespective of what we thought, it's all about the punters and their purses. The moment of truth. Right. The winning team, with a total of $6,326, is... ..the yellow team! (ALL SHRIEK AND CHEER) Yellow team, look, obviously girl power works. (ALL LAUGH) You also had the top-selling dish of the day. That rocky road flew from the stall. So, well done, guys. Oh, well done, Karmen. So, it comes down to you, blue team and red team. It was amazingly close. There's only $208 between you. The second team that's safe, with a total of $5,892, is... ..the red team! (ALL CHEER) Oh, my gosh! MIMI: Our whole team is so shocked. We had absolutely no idea. In my first time as captain, it's not a great feeling at all. Sorry, blue team, but that means that tomorrow you face elimination, where one of your number will go home. Blue team, there's some good cooks amongst you, yeah? Tomorrow will tell us who really wants it and who doesn't. Yeah? Go home, get rest, and we'll see you tomorrow. Off you go. GARY: Well done today, guys. Good job. Well done, mate. MATT: The way that I'm gonna approach elimination tomorrow is not...it's not just an opportunity to save myself, I want to redeem myself from what I produced out there today. I'm gonna give it everything I've got. ANNOUNCER: Next time - from blue aprons to black. Let's do this. The challenge that will send one of them home. MATT: It's Nigella Week, so it's no surprise that an old favourite is back. Name that cake! Orange and poppy seed. Carrot cake? Yes. The first three to get it wrong will be baking for Nigella... So, you're in round two. ..and their place in the competition. I'm not feeling confident. Bake us a cake that keeps you safe. Keep everything balanced. One will rise to the occasion. That is everything a home-baked cake should be. But for another, the sinking feeling of elimination. It's very, VERY close. Captions by Ericsson Access Services Able 2016