1 ANNOUNCER: Previously on MasterChef Australia, in the chase for immunity, Matt fought hard and delivered a stunning dish. It really is beautiful. But he was trumped by a perfect score. How are you gonna compete with three 10s? Tonight, take your seats for the MasterChef Gourmet Cinema challenge. Roll tape! As their guests view the most extraordinary dishes in MasterChef history... GEORGE: Let's go! ..this year's contenders will be trying to measure up. Hustle! We've got to hurry up. It's got to look MasterChef. They'll have to cook three courses of gourmet finger food. Quick! Quick! Quick! Come on! And they'll work furiously to win. Keep up that rage! It's their ticket to the top 10. It's really tasty. Love it. It's great. But a simple miscalculation... Have you got more beef than this? You're joking. ..could add up... Oh, my God. ..to elimination. Have you got a plan B? I really dropped the ball on this. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. # Able 2016 HEATHER: It's a day off in the house today. The sun's shining, we're all just relaxing. And life's good. Right, where are you all? Come on. Come on. Come on, guys. Hurry up. Downstairs! Oh, you can hear George and Gary from a mile away. (CHUCKLES) Oi! Come on. Why are they in the house? No day off on MasterChef. Who would have thought? You were relaxing around the house. It's a beautiful day. But we've got a fantastic surprise for you. It would be nice if we just chilled out for the day. (LAUGHS) Wouldn't it? Today... Today is a very, very special team challenge. You are going to be catering for the MasterChef Gourmet Cinema at Caulfield Racecourse. Ahhh. But the guests... let me tell you, the guests, they're not going to be watching any old movie. Tonight, for one night only, they're going to be watching a very special movie called MasterChef's Greatest Hits. (ALL CHUCKLE) What it is, and we've seen it, is a super cut of the very best of MasterChef, which includes... ..Alvin's drunken chicken... Delicious. ..Reynold's Forbidden Fruit... (SIGHS) ..one of my favourite's, Ben's Camp Fire, and also Audra's Raspberry Tart. Do you remember that one? All the little, beautiful, raspberries? Chocolate ganache. Yep. I want to shine today 'cause they're going to be eating our food while they're watching some brilliant food on the big screen. Your job is to create food that is worthy of MasterChef while everybody is watching MasterChef's greatest hits. I've got a sneaking suspicion that popcorn and choc tops, that's not gonna cut the mustard today. Today, you'll be competing in two teams - a red team and a blue team. Obviously do the maths. There's 11 of you. So this is how we're going to break the team down. In the blue team there'll be six of you. In the red team there'll be five. To balance it out and make it fair, blue team, you'll be cooking for 90 covers, red team, 75. You understand? ALL: Yeah. Now, how do we do the team pick? (GARY CHUCKLES) Movie tickets! CONTESTANTS: Ah! Grab a ticket, any ticket, just one. To the movies we go. Awesome. OK. So, we've got the blue team and the red team. Right, guys, chose a captain amongst yourselves. Who's it gonna be? (CHATTER AND LAUGHTER) It was kind of suggested that I take on the role of skipper today. I'm happy to do so. ELENA: I think we all vote for Brett to be captain. Brett was my captain on the first team challenge of the competition and led us to victory then. And I've got every faith in him that he's going to do it again today. Right, here are the rules. Each team has to prepare three dishes - two savoury and one sweet. And you've got two hours to prepare your dishes. We're going to be judging your food on deliciousness and creativity, as always. The winning team is safe, the losing team goes into tomorrow's elimination. I really don't want to go into an elimination on the cusp of being in the top 10. So, we've got to ramp it up today. First thing you need to do is plan your menu. MATT: We need to come up with a clear and concise idea of what we want to do. Then we need to split off two team members to head off to Coles and grab our proteins. Like a teriyaki salmon or something with a... Like, a miso honey kind of... Oh, yeah. When we're having a discussion on what sort of cuisine and theme we want to go with today, there's some strong Japanese influences coming through. Miso... When I think Japanese food, I think it's very modern. You know, it's very minimal. I think it's going to be the difference between red and blue team. Do we want to have a theme, you know what I mean? Do we want...? It would be good to have a theme throughout the menu, I think. Asian, like, Japanese. BRETT: Once the Japanese theme sort of comes to the table, I really feel strong about this, you know? And I know Harry is very good with his Japanese flavours. I mean, these are just ideas and we can grow on these. But if we can decide that we want to use salmon. If we can decide that we want to use eye fillet, and go in many, many different directions, that can come later, yeah? ELENA: Brett has to choose two people to go to Coles to collect the protein. He selects Heather and myself. And we're happy to be worker bees and go and collect that fish and beef for him. MATT: Hey, mate, how you doing? Yeah, good. What are you after? Chasing some eye fillet. Are you after a whole piece? Yeah. Yeah. I've got some beautiful fresh stuff. Fantastic. Yeah. That'd be great. We're after enough salmon today for 100 covers. Sure. We've got the fresh whole salmon out the front. Beautiful. From Tasmania. Just arrived this morning. HEATHER: We get this beautiful Tasmanian salmon and we know we need a few of these. So, this is our Tasmanian salmon. ELENA: It's really funny that the red team is actually ordering the same proteins as us. We're after some eye fillet, please. I don't know if we've been living together too long or something, but we seem to be on similar trains of thought. Thank you. HEATHER: It sort of just builds the pressure that you're going to need to do something extra special to stand out. And there's going to be nowhere to hide. We see this massive sign, 'MasterChef Gourmet Cinema'. The place looks amazing. We can see some beanbags and deck chairs there. This will have all the memorable highlights on a massive screen. It's just going to be incredible. I remember those great dishes, and hopefully I get to produce a great dish to be in one of those future Best of MasterChef. MIMI: OK, guys. Alright. HARRY: Alright. While Elena and Heather are off at the shops, Brett, Chloe, Theresa and I have really sort of thought out the menu. We've got a really good plan. Alright. So, you're good. Doing the rice. And you're gonna get the salmon when it gets here, OK? Go strong, brother. HEATHER: Hey! Where are we? The fridges are down there. We just have to put the fish and the meat in here. BRETT: OK. Just bring it in here. That's fine. Yep. Heather and Elena arrive back from Coles with some beautiful, fresh-looking fish... HARRY: These salmon are nice. ..and some awesome-looking beef. Can't wait to get into it. How are you cooking these? Tataki. Oh, grilled. Pretty much. It's weird, but we learned the red team are basically doing the beef tataki. That's what I had in mind. OK, Harry, you got a sec? Uh, yeah, mate. I'm not bewildered, but I'm just thinking, "What am I going to do on the beef dish, the second dish?" We've come up with some really good ideas. We're going to do the rice dish. We've got some salmon on it with a really finely shaved onion. Harry's going to jazz it up Harry style, make it look beautiful. Second course is going to be beef. Yes. We're going to cut really thin slivers with a sauce and, um.... Uh... Um...stuff like that. Alright? HEATHER: Looks like we haven't worked out how the rest of the dish is fitting in around that. It's not quite clicking for me yet. Girls, you good? Yep. CHLOE: We've locked in exactly what we want to do for dessert. And we came up with the idea of doing a Japanese-inspired pavlova. So, I'll do six whites in here. So, it's a black sesame pavlova with a yuzu curd, a white chocolate cream, and we're going to do fruit. It's very appropriate, being that there's 11 of us now, it's getting pretty serious in this competition. So, yeah, we want to do really well today. Quick question, who wants to be in top 10? Me. Yes. Yeah? You want to be in top 10? Right. Look at everyone in this group, they're the people that'll get you there. I think the biggest thing for me today is I want to set the mood and set the scene from the get-go, get everyone on the same page, get them believing what we're about to do today. You work together, you communicate, you motivate each other. When it comes time for service, you want to rev each other up and we get a big production line going and we absolutely smash it out, alright? You start off with Elise and Trent. They'll kick on with the glazed salmon. And I know Trent's cracking at breaking down salmon and fileting those. Heather, with, like, a fennel kimchi, and we want to add a butternut and burnt miso puree. Peanuts? Yep. Sesame. Yep. Sesame. Myself and Mimi, we'll take charge of the beef. We're thinking along the lines of a beef tataki, something that can be seared, doesn't have to be cooked all the way through. I've got Mimi on the peanut sesame dressing and the soy caramel. Keep it nice and simple, nice and fresh. KARMEN: Because it's a gourmet cinema, we want to create that cinema experience. And for dessert we're trying to replicate, like, a choc top, but instead of ice-cream I'm going to make matcha parfait and lemon curd covered in chocolate. Feel good? You relaxed? Yep. Yep. Calm? Alright. Nice. Awesome. Thanks, Matt. I'm the only person assigned to dessert. But Matt has also assigned Elise to help me out whenever I need it. Thank you. Oh, listen up, everyone. In case you haven't thought about it, if you make it through today, if you're the winning team, you are through to the top 10! ALL: Whoo! If that's not a good motivator, I don't know what is. Matt, can we have a chat with you? Yeah. Come on, mate. Move. Let's go. Come here, mate. Alright, let's put it out there. I mean, you've been on a few losing teams now. Yep. And also, you've been a captain before. How are you gonna win this one? Because you want to be in that top 10, don't you? I think this is about getting good food on the plate. No compromise. So, from the outset, do you know exactly what the dishes are, what they look like, how you'll present them, what you'll present them on? Yep. We're going to do a honey glazed salmon. They're going to be portioned up, skin off, fried, with a butternut pumpkin and caramelised miso puree, fennel kimchi. Nice. Right. Second course, we're going to do a beef tataki. We've got, like, a little sesame and peanut dressing that's going to go with that. Be, like, flat, basically, like, concertina-ed down the plate. My question is... OK. More important, I'm laying, reclining on a beanbag with a fork and a plate, which is fine, can I pick it up without having to... Fussing. ..fuss around too much? Is it big slabs of beef where it's not that nice to chew on? No. Yeah, we're conscious that it's basically one utensil tonight, to make sure that they can eat it with a fork. Great. One thing that we need to take into account is the context in which these dishes are being eaten. Lounging around on beanbags, really comfortable, no table to be cutting things on, so practicality of the dish is paramount. We need to see amazing. Thank you. Yep. Yep. Amazing stuff. ELENA: Time's going fairly quickly for this first dish, which is a scorched salmon with some typical sushi-train-style flavours. How do those fish look, Harry? They're beautiful. Really good. Beautiful? Yeah, they just came in today, apparently. Oh, wonderful. From Tasmania this morning. Preparing salmon can be timely if you let it. The blue team are catering for 90 people, so I'm trying to get a little bit of a production line going. Harry's fileting while I'm pin-boning and skinning. It seems to be working nicely, left to right. HEATHER: Brett and I are working on beautiful beef eye fillets. Brett's a gun with beef, so I've got no worries with that. On the beef dish, the second dish, you know, I'm struggling to come up with a Plan B. I just don't know how this is going to work. GARY: Right, Brett, where are you? Come on, have a quick chat. So, menu, what is it? (SIGHS) Can I refer to my notes? No. Yeah. Uh... I mean, you should know off the bat. Yeah, but I want to explain it beautifully to you, though, that's all. OK. Really sell it to you. It'll be grilled or torched rice with a glazed salmon citrus miso. Right, like a sushi shop, nigiri or... Not soft rice underneath, you know? Obviously have that toasted sort of element to it. It's got to look really pretty. Absolutely. Second dish. OK. Dish two is going to be a grilled beef, cook as a steak and then slice nice and thinly with a sauce. Is this... Is this going to be a flat dish on a plate? Is that what it is? We've got to have some height in there. We're going to garnish it up beautifully at the end. What's the beautiful garnish? Um, a... I can't remember. I'm worried, George. Uh... We have no idea what the second course is, basically. I know the judges are worried. You know what I mean? A lot on the line here and this could send us through to elimination. 1 OK, dish two is gonna be a grilled beef. We're gonna garnish it up beautifully at the end. What's the beautiful garnish? Um, sorry... It's weird, but we learned the red team are basically doing beef tataki - that's what I had in mind. You know, I'm struggling to come up with a plan B. We have no idea what the second course is, basically. You're the captain. Yep. At the end of the day... I'll steer the ship. Yeah. Or the plane. Hey, guys, just a sec, if you don't mind. Just speaking to the judges - how are we gonna do the beef dish? Guys, what are we gonna do about it? I know how to fix this. You OK with that? Yep. I think I just need to take ownership of what I'm doing and I'm gonna look after the accompaniments to this second dish. I'm gonna pickle some mushrooms, daikon and cucumber, I'm also gonna fry some mushrooms, just to give that different texture, and I'm gonna make my ponzu dressing. Do you want me to help you with the ponzu sauce? So, most ponzus have a dashi base. Elena's just come over and offered another idea for a dashi stock, which is awesome, and I've never made it before, so she's just written it down for me and now I'm gonna add that and I know it's gonna be a really complex sauce that I know I'll be proud of. It tastes delicious. And kind of feel like, you know, I feel confident and I feel like I have this dish sorted out, so I know what I'm doing. Blue team, red team, one hour down! One hour to go. Yes? ALL: Yes, George! Come on! CHLOE: Today's team challenge is all about the MasterChef Gourmet Outdoor Cinema. We have to cater for 90 people, and the guests will arrive in one hour. For dessert we're cooking a Japanese-inspired pavlova, so once the meringue mixture looks really nice, we basically grab a whole heap of black sesame and we blitz some to a paste and we leave some whole and we fold that through the meringue with some cornflour and a little bit of lemon juice. OK. I love black sesame. It's beautiful. It's kind of got this nutty, rich flavour that is a bit unexpected, and it just goes so well. That's a good size, I reckon. I'm feeling quite confident. GARY: Desserts. They both sound great. The blue team, I really love the idea of that black sesame pavlova. And then, on the flipside, I love the idea of the red team's play on that choc top. You know, that's gonna put smiles on people's faces. This is about quality. People are sitting in beanbags, reclining backwards, watching the greatest hits of MasterChef. Is this gonna make... Yeah, look what's up on the screen. Is it gonna make next year's greatest hit? Yeah. Cut one open and taste it. If not, use apples. Because today's an uneven split when it comes to teams, we only have five team members to create the 75 dishes. We've gotta hurry up and get this into the freezer, because we need it to set in time for us to cut it. Elise, what are you up to? What do you want? Have you finished off the pickling liquid for the kimchi? Basically get the whole kimchi together... Yep. ..and then just jump on the puree. Elise, can you help? Yeah, yeah, yeah. TRENT: Because this pin-boning is taking so long, I need to get Elise off the dessert and just help me with some of the other elements of this first course. Just caramelise the miso pork. Over the plate. I think to add a butternut pumpkin and miso puree, it's gonna add some richness to the salmon dish and a lot more texture and flavour. Red team, we've got 45 minutes until we start service. Alright, are you OK with this now? I'm just getting on to the pumpkin, and then I've got a few other things I need to do. It's hard to know which dish I'm on. Elise, can you help me when you're done? Yeah. I'm just bouncing all over the place today. First, I'm helping Karmen with the dessert and then I'm helping Trent with the first course. It's just...I'm all over the place. KARMEN: Can you help? Yeah, sorry. So Elise has moved on and now I'm working back on my own on this dessert. MATT: How you doing? Yep, multi-tasking. You right? Yep. Looks awesome. So with the lemon curd I'm thinking we'll swirl it through the parfait. So, it'll be like a strawberry ripple kind of ice-cream, but with lemon curd through the matcha parfait. The main thing I'm concerned about with this dessert is the parfait not setting. It's a frozen dessert, so if it doesn't set, we're not gonna be able to cover it in chocolate. It's just not gonna be that choc top that we want. Are you doing it on your own? Yes. Oh, my... Really? I had a little help from Elise. Have you got a plan B? Um... I'd planned for a few more parfaits, but we just don't have time. I'm really hoping that's enough, 'cause we don't want to run out of food. Red team, blue team, stop! Listen up. 30 minutes to go. First dishes to the pass. 30 minutes, yes? ALL: Yes, George. 30 minutes, yes? ALL: Yes, George. 30 minutes, yes? ALL: Yes, George. Come on! BRETT: How long until my dish, Harry? Uh, give me another 10. Come on, man. I love eating Japanese cuisine, especially sushi. So the idea I've got in my head are these really beautiful seasoned sushi-rice cakes. Is that the best rice you've ever eaten? Yeah, pretty much. I'm gonna move onto the avocado puree, which is gonna be avocado, mayo and wasabi. So, this will be a creamy element to be squeezed onto that rice. The rice needs to be toasted, salmon needs to be torched, and we have to pull this whole dish together. We're trying to compose all our elements and get them all together and then we're gonna do a test plate. Have to crisp this rice up to give it some nice texture, it's gonna be nice and toasted and nutty and grilled, so it's got a bit of crunch, and that should hold it all together. Harry, you've gotta move, boy. The beauty of this dish is it's nice and easy to eat with your hands. Both teams have picked salmon and beef, and it sounds good, but we're just worried about plating up. I've had a look at where the diners are gonna be sitting. They're not at tables, they don't have knives and forks, this is not food they can eat with their fingers, I take it. At the end of the day, when you're sitting on a beanbag or in a deck chair, you want something you hold in your hand and eat with a fork. If you can't do that, that will be a disaster they'll be in elimination tomorrow, one of them will go home. Absolutely. Where's Trent? MATT: Filleting those fish, pin-boning, it's proving to be a little bit more time-consuming than what we first imagined. These salmon, I'm gonna need a hand. We need to move fast. We're running out of time. After I finish with the fillets and I've got them marinating, I go over to Trent. Alright. Alright, Trent, you want me to take some of these? Yeah, they haven't been pin-boned yet. Yep, that's alright. Yeah. Can you take them? I tell him, "Give me a few sides and I'll start pin-boning." Trent, you've gotta get cooking. So for the salmon dish it's gonna be nice and charred and just raw in the middle. Red team, blue team, guests are starting to arrive. Harry, how far away? Behind, behind, behind, behind. You know, Harry's on this first dish. I want him to shine like I know he can. Behind, behind. We're about to serve the general public, so we need to make sure it's bang-on. GARY: Are you doing a little plate up? Yes. Give me two seconds. Yeah. So, with this, you're gonna have some dollops of avocado and wasabi mayonnaise. It's nice and easy to eat and you don't want to sort of be fiddling around with cutlery, and you want to be able to eat with your hands. So, they're gonna have a fork? It's biteable. Lift, like... Yeah, like, liftable. You reckon you can lift it up? Yeah, totally. 1 1 GARY: So, they're gonna have a fork? It's biteable. You reckon you can lift it up? Yeah, totally. (HARRY GROANS) I look down and the rice has fallen apart right before my eyes. It's pretty messy. It's pretty clear now you can't eat this with your hands. I think the most important thing is that you know what it looks like. Yep. Yep, really important whether or not you think you can eat it easily. It hasn't worked out brilliantly. How do we fix it? How do we move on? Actually, I think it needs to be toasted more. Yeah, so do I. So, we're gonna go with Harry's suggestion which is once we glaze it individually, we'll toast it. Is that alright? Look at it. Look. Yeah, cool. Once that's done, we'll blowtorch at the end and hopefully they'll stay together. It might just keep this more...structure. And also, we're gonna serve them with a fork just in case. You with me, Harry? Yeah, yep, absolutely. Cool. It's got to look beautiful! It's got to look gourmet! It's got to look MasterChef, yes? ALL: Yes, George. Matt Preston's got his finger on that play button. You've only got 10 minutes. Come on! Get it together! Come on, red team! Good evening and welcome to Caulfield Racecourse for a very special screening of the MasterChef greatest hits. You are gonna see all your favourite dishes. You are gonna see all your favourite ex-contestants. You're also going to see three different sides of George Calombaris, some very odd hairstyles from myself and Gary Mehigan, which I think is probably one of the highlights. You also hopefully will find on your plates, from the red and the blue team, maybe one or two future superstar dishes that will show up in the next reel we do. So, thank you very much indeed for coming. Enjoy the food and roll tape! (CHEERING) MATT PRESTON: (ON FILM) Australia's first MasterChef has to have that kind of genius that sometimes fails and sometimes succeeds amazingly. WOMAN: Hello. Hi, Julie. How you feeling? Ooh, I'm really, really excited to the point of terror. So, what are you cooking? BRETT: Harry, how are we going? Got everything? You got the dishes there ready to go? I need them up there. That's what we talked about, yeah? Harry! HARRY: Good, mate. With 90 plates, we have so much to do. Come on, Harry. Get over here, mate. Where's the glaze? I just need to get everybody on board, helping me, otherwise I'm not gonna finish. Let's go! Hustle! Actually, I need you to start getting these ready. Torch it. Yep. Harry's still working on the rice. He asked me to blowtorch the salmon. I get two torches and I start to char them. Theresa, how are you going? Almost there, Brett! I want to make sure that it's still raw on the bottom but I do want to make sure that it's charred enough on the top because there's no point charring it without that yummy, dark, char flavour. My fennel is done! Get it up! They're ready to plate. So, it's all hands on deck up to the pass, and we kick off by getting the puree down. That's...that's a good amount. OK. Yep. I think the sweetness of the caramelised miso and the butternut pumpkin will really go well with the charred salmon. You right with those, Trent? Trent's firing away with all the salmon and he's basically bringing them up to order. GEORGE: 2 minutes to go! 2 minutes! Let's go! MATT: We then have got the fennel kimchi that's been marinating, place that over the top, dress with coriander. Make it look beautiful. CHLOE: Yeah, yeah. THERESA: Putting the salmon on the rice and then topping it off with that beautiful red onion and avocado puree, I'm really happy. Five, four, three, two, one! That's it! Waiters, waitresses, food can go. Good luck, guys. Looks good, doesn't it? One serviette per plate and also a fork as well, and that's how it's gonna be served. I am so proud of the dish that we are putting up. It looks absolutely spectacular, but we still have so many more to get out. Just need everyone to keep moving. I've got to start this beef. GARY: (ON FILM) I've got to say, it looks absolutely spectacular. You've done it brilliantly. GARY: So, this is Harry's dish, actually, on the blue team. Actually, I think they've done a good job because what we've got is a charred rice with a blowtorch, salmon, a little avocado cream, some little pickled onions. Looks good. Let's just hope that the salmon's got a little bit of give still. Yeah. And that there's crunch in that rice cake. Yeah. I also want it to have a bit of a smack of flavour, don't you? It promises it. I think that creamy sauce looks good. Looks good, yeah. It's really precise, really clean. Love the presentation, lots of colour. Looks like a bit of sushi but tastes like something different. You know, you've got the creaminess of the pickles, the avocado is really important and provides that punch of flavour. I like the pickled onions. There's enough of them. I think it's a pretty well-balanced dish. Yeah. So, on the whole, we like it? Not bad? Yeah. And you know what? I reckon everyone will be eating it going, "Yeah, that's nice," and watching the movie and enjoying themselves. Yeah. GEORGE: (ON FILM) That is an absolutely gorgeous, gorgeous, gorgeous meal. WOMAN: Blue team did an amazing first dish with the rice. It was very flavoursome, lots of sauce. It was just really divine. I really enjoyed it. MAN: Fantastic. The blue team have done a stunning job. Superb. Very nice. Guys, the food looks amazing. Fantastic. Go, blue! MATT: Trent! Yep. You keep bringing that salmon, yeah? Have we got some cutlery going out with these guys? Yep. Service. I really love this dish. You can eat it all with a fork, with one hand. The salmon breaks apart really easily. So, I think it really suits cinema food. So, this is Trent and Elise's dish on the red team. It's a fried salmon with a miso pumpkin puree, a little kimchi. This little pumpkin miso combo looks delicious and it promises flavour, doesn't it? Yeah. How's it cooked? GEORGE: Looks good. I like it. I love the fish, love the puree. Fantastic. Yeah. I love that charry crust. It goes really well with that pumpkin and miso puree, and I like that idea of lengthening the miso by using pumpkin. It's great. Yeah. Charred salmon is a hit. You know, it's cooked perfectly, and I really do like the caramelised pumpkin with miso paste. I think it's delicious. The salmon was delicious. I loved the charred outside and the sauce was just out of this world. Yeah, I loved it. WOMAN: And it was beautiful. It was really lovely and succulent. It was gorgeous. The sauces were lovely. It was great. Alright, we good? Yep. It's time to get our second dish up and running. Come on, Red! Keep up that rage, alright? Hey, Matt, is there any room on that grill or what? Today, it looks like it's gonna be battle of the beef. How you going, Big Dog? Alright? Yeah, good, man. Working over each other? Yeah, mate. Only way to do it. Yeah, brother. The grill is scorching hot, it's ready to go, the steaks are all ready. I don't want them too thick today because they're gonna have to be cooked quite quickly, so about an inch thickness is perfect for the plate. Get them on the grill. Everything else on this dish today, Heather and Elena have sorted it all out. GARY: Is that your ponzu? The ponzu that'll go on at the end. Yep. These will get fried up and be on the side as well. That's nice. HEATHER: OK, so that's all ready to go. I'm just making this pickling liquid a bit stronger. Really need to complete the rest of these elements. I need to combine the dashi and the ponzu sauces. Just quickly, eh, Heather? I need to fry off the mushrooms and get the mushrooms ready and seasoned and get ready for plate-up. MATT: Do you guys want to have some input on how this is plated? Yeah. And I need to start plating up this dish. I grab the first piece of beef. I want to make sure that we've been generous. And a sprinkle... Yeah, sprinkle them on top. Yeah. Perfect. Alright, so what have you got? Um, so there's the sesame and peanut dressing on the base. Yep. A little chilli caramel, seared beef, some roasted peanuts and pickled daikon. Can...? Hang on, hang on. I'm reclining back. Hang on. Smaller? We told you, you've gotta be able to eat this in a beanbag. You're about giving the customer service and an experience. Yep. How are they gonna get a big wad of meat like that into their gob? They're not seals. 1 MATT: Today is a gourmet cinema challenge. We'll be serving a three-course menu to the cinema patrons. The winning team is safe to progress to next week, however, the losing team will all go in and battle off against each other in an elimination. That's something we don't want to be a part of. GEORGE: Matt! Yes, George. George has asked us to do up a test plate for our beef tataki and immediately, there's a problem there. Can...? Hang on, hang on. Hang on - I'm reclining back... Hang on. Smaller? We told you, you've gotta be able to eat this in a beanbag. It's obvious the beef is a little bit too big for what we want. They're not seals. So we need to fix it. Think how it's supposed to be eaten. OK. Yes, George. I think the main thing we want to do is just get all this beef seared off and then we've got to start cutting it up. What we're gonna do is cut them up a little bit smaller. Alright, put that dressing aside, grab some of this beef, start cutting it nice and thin, alright? Trent, he starts slicing it up and portioning. Beautiful. Quick, quick, quick, quick, quick. TRENT: The steak's looking really good. It's cooked really well, nice and rare in the middle, nice and charred on the outside, so...happy. I've strained my sesame sauce off. I make sure that it's alright with Matt. I like it. Then I'm gonna move on to the soy caramel. I think having two sort of saucy things on a plate is a really awesome idea. They both balance each other out. Having that sesame really brings down the sweetness of the soy caramel. Alright, let's go up. Let's get ourselves set up. It's been nearly 20 minutes since the first dish left the kitchen. Let's start. And the punters are waiting. I think we need to motor a little bit now. BRETT: Alright, steak's done. Harry, are you gonna clean down the front and get ready for service? Got to slice this beef, got to get the ponzu in there. So, this is everything? This is all the meat? That's all the meat. There's a spare one there if you need it. So, today, we're gonna be cooking 90 serves of beef. We want to be able to give them as much as we can. And I'm not sure if we've got enough. There's a lot of hungry mouths to feed. Did you count this? No, I don't. How many have we got? Do you want to count them now? OK. Yep. You might need to weigh the portions. We don't have time. We don't have time for that. (SIGHS) I am concerned. We can't afford to run out of anything. Every plate should have the sesame dressing, the beef tataki, the chilli caramel, roasted peanuts, daikon, coriander. It's got to be all hands on deck now. We need to make sure that we've got absolutely every element covered. Mimi's putting down the peanut sesame dressing, Trent's going over the top with the beef, I've got the pickles, Elise is dressing with the caramel and then garnishing with the coriander. We're working really well together, really efficient. Is Karmen OK? Yeah, she's gonna call me when she needs me in a bit. KARMEN: I've got to check on my parfaits now for dessert and I really hope it's set. You good, Karmen? Yeah, it's still a bit soft. These parfaits are only just set. Gonna do this in the freezer. It's just gonna melt really easily if I try and cut it in the kitchen. It's a bit chilly in here but I just have to get through this to get this done. Harry, there's all your mise en place on plates there, yeah? Brett's cooked the beef perfectly. The sauce is going really well with it, so now we just need to start plating up. HEATHER: And the waiters are waiting, so if we could get those ones out fast, that would be really good. Really happy with the way this dish is coming together. That sauce is awesome and it goes really well with the mushrooms and the beef. Lots of good Japanese flavours. Lots of real good, fresh produce. It's gonna be a good dish. Service! Yep, here we go. GEORGE: This is the red team's dish and it's a beef tataki with a soy caramel, a little sesame and peanut dressing and pickled daikon. Yeah, it looks good. Matt and Mimi were the big players in this one. I think Elise helped. I mean, she did the pickled daikon. Something underneath it, is there? Um, the sesame sauce is underneath there. OK. I don't mind that idea. Obviously they've taken inspiration, that Korean barbecue. That sesame sauce sort of stuff - you dunk your meat in it when you're sitting by a charcoal grill. I like the idea of the chopsticks. I think, you know, you can hold it there, you can sit there and pick up pieces of beef and eat. Yeah, and it also reinforces the idea and the style of the dish, doesn't it? That's right. I must admit, I do like that soy caramel. Yeah. It's really tasty. MATT: Alright, come on, girls. Keep pushing. Keep pushing. Service. Yep. One, two, three, four. Right, two to go. Two to go. Had the beef from the red team and it was really nice. Nice little peanut sauce underneath. Beautiful. It was really tender and really juicy and the sauce was amazing. It was cooked beautifully, nice and rare, and the sauces were really lovely. Harry, how many more need to go out? HARRY: Well, we need to serve 90 portions. So, that's 60 where it's done, yeah? This is 60 here, this is 70. Harry... 70 now. The beef is just flying out the door now and Harry's not sort of measuring it out or anything like that. This lot here, so what is there, 18, 19, 20, 21... Yep. I'm starting to worry. I really have no idea of how many dishes have gone out at this stage, so if we're gonna run out of something, you know, we don't know, because we've got no idea how many have got to go. 16 times 5... Hey, we need to figure this out a bit better, I think. We're winging it at this stage, you know. We just hope we've got enough ingredients left to see us through to the end. Have we got more beef than this? MATT PRESTON: Well, here's the blue team's ponzu beef salad. Did we specify it was a Japanese theme today or what? Because this looks like a dish we've already eaten. It does look pretty, though. I love these little fresh pickles, cucumber and daikon, and then there's fried mushrooms underneath, so I think that's clever. Really clever. It's good. You definitely pick up that citrusy ponzu flavour on the meat, which is great. It's a subtle dish. It does have lots of freshness, which is lovely against the beef. Yep. And I love the fried mushrooms. I think they're beautiful. And I pick up that ponzu all the way through, you know, whether I'm eating the pickles or the beef or the mushrooms, which is a nice kind of little undertone, which is lovely. I think it's a clever and a pretty dish and I think it certainly... You'd never find this in a cinema, would you? No. So, I mean, for this kind of setting, I think it's really good. BRETT: Well, this is it for beef, I believe. HARRY: Are you kidding? So, we've run out of the beef. We don't have enough. I really should have kept a better eye on this. You know, as the captain, I really should be up with the pass and to keep an eye on the count. We just need, like, 10 more plates. If the punters out there don't get fed, the blue team will go into elimination tomorrow. BRETT: Well, this is it for beef, I believe. HARRY: Are you kidding? So, we run out of the beef. We don't have enough. We realise we don't have enough. Oh, my God. I've really dropped the ball on this. I really should have kept a better eye on this. You know, as the captain, I really should be up with the pass and to keep an eye on the count. We just need, like, 10 more plates. We've got to put this grill back on straightaway and go through it again. So I'm cooking off some more beef. Real quick! I've just got to get it out there as quickly as we can. So I'm really hoping this is it. Quick, Haz, get them out, mate. Yeah, no, we've got enough now. Tasting is another story. Tastes amazing. I love it. So, hopefully they like it. I'm eating the blue team's dish, which is very tender and very nice. Tasted just amazing. The flavours are really good. Really enjoyed it. It was delicious. Very flavoursome. Cooked perfectly. Two dishes out from both teams. We've seen the savoury contributions. I don't think there's a lot in it. Yeah. I think it's gonna come down to dessert, really. BRETT: Chloe, are you still in a good place? CHLOE: Yeah, I'm getting ready for service. Chloe is a dessert diva, so is Karmen on the red team. It really could come down to dessert. You know, Karmen can make things look beautiful, so can Chloe, so I need her to bring that now. I'm working on our yuzu curd at the moment that's gonna go on top of our pavlova. Is that yuzu curd ready yet? To do the yuzu curd, I combine eggs, egg yolks, sugar and yuzu. Yuzu is a Japanese citrus fruit and I think that'll bring some acidic hit. How is the dessert coming together? Yes, it's good. Our meringues are in the oven. Right. How are you presenting it? Yuzu curd and then we've got a white chocolate cream and then we've got some fresh fruit. OK. Thanks, Gary. Thank you, Gary! Alright. I basically need to get straight on to roasting my apricots, so I halve all my apricots, I put them on baking trays and I drizzle them with honey and a little bit of sugar and I put them in the oven for about 15 minutes. Karmen, do you want to come and try and plate one up? We're gonna be all hands on deck now. KARMEN: It's time to spread chocolate onto the parfait. Alright, girls, how are you travelling? Yeah, we really need a hand. Yep. Up until this point, Karmen's been fighting a bit of an uphill battle with this parfait. She's basically been operating in the freezer to give herself every opportunity to produce frozen elements, and as soon as we're bringing them out, coat them in chocolate and then get it on the plate. Alright, so as soon as that's done, we need to start serving. Really have to work quickly because the parfait is just set. We don't want it melting the parfait. It's taking a little while for us to ice them individually. We knew it was gonna be a task but, you know, they look amazing. This is just our black sesame dust that's gonna go over the top of our meringues just to give it a little bit more of that black colour. I think because it's got the black white, it's almost like cut-away rock. It's really scattered and deconstructed. I'm happy with that. I think it's all worked well together. It's now time to serve our dessert and I've tasted the whole dish and it is so delicious. Theresa and I are really happy with it. Tastes really yum! I know. The way we want to plate our dessert today is basically just like a big mess, a delicious mess. So, we kind of want to smash the pavlova up on the plate. I'm doing the yuzu. Heather's doing the apricot. Pipe some curd and cream around it and then have the really beautiful honey-roasted apricot on the side. Beautiful. Thank you, Heather. Can I just say, our dessert looks incredible. I feel good. I'm confident with this dessert. The parfait, the lemon curd, the chocolate, the toasted almonds. I think it's delicious. That lemon curd is bangin'. Keep pushing, guys. The reality is that the winning team goes straight through to the top 10 and the losing team goes straight through to tomorrow's elimination. Keep track, Elena, please. Sorry? Keep track, please, of how many have gone. Stakes are so high and everybody's just so focused on being the winning team today. Almost there, guys. Come on. Stick together. Just a little bit longer. Come on, blue. Let's go, guys. Make them look beautiful. Thank you. Thank you! Well, this, I think, is the dish I was most excited about when you told me about it. Black sesame pavlova from the blue team. It reminds me of, like, a smashed macaroon to me. You know, like a wacky flavour. And I love the idea of black sesame. What else is on here? The yuzu curd. The little roasted apricots. Yeah, definitely. Nice. I love it. Let's have a go. That's great. Mmm. Yum. I like it. Yeah, I like it too. I like it a lot. I like the combination between the stone fruit that's taken a little shrivel there from obviously being cooked in the oven. The black sesame, the yuzu, works really well, and I've got crunch. There's a lot of texture on this plate of food. Yep. I just love the combination of the yuzu curd and apricots. What a dream. That is absolutely delicious. Like, you know, those roasted sweet apricots. And it's unique, yuzu, in terms of citrus flavour, isn't it? If you're not familiar with it, you taste it, you go, "Oh, what's that?" I love that. I mean, it's also good 'cause you've got the acidity in the apricot. Yeah. And you've got the tartness of the yuzu curd and that balances all that sugar that's in the black sesame meringue. I think that's a really smashing, smashing little dish. Yeah, greatest hits on the screen and a greatest hit here. (ON FILM) It looks spectacular. Like, honestly, mate. That looks wonderful. Yeah. WOMAN: I really like the blue team's dessert. I've never had a dessert that good. So I'm looking forward to it when it's all out on TV. I'm gonna google the recipe and try and make it myself for a dinner party. The texture was great, the apricot was done really well and it just blended really nicely. It wasn't too sweet and I probably could have had a lot more of it. (LAUGHS) BRETT: I'm calling it. Three, two, one. Whoa! MATT: Service has finished. That's the last dish. That's all we've got. We're done. We don't have any more to cut, so... Don't need them. OK, this is red team's dessert, and Karmen was pretty much behind all of this. Matcha parfait - a bit of a play on the Choc Top. There's some toasted almonds on there, the little fanned strawberry. And I think she also put a lemon curd through it as well. It's ended up being an Eskimo pie. I don't mind that. I think that's quite good. I think you could have probably improvised and just, you know, potentially done something like that. Yeah. Let's have a taste. Yeah, it looks alright. Thick chocolate. You know what I like? I do really like that matcha ice-cream with a little burst of lemon curd you get occasionally is really, really nice, and a lovely idea of playing on the old boysenberry Choc Top, the idea of rippling a flavour through it. Yeah. I agree with you. I think the curd is wonderful. When you get a little, you know, bang from one of the... You find one of those little swirls. It's like, you know when you have a tub of ice-cream and you chase the... Well, I do. Chase the caramel or the chocolate ripples through the ice-cream tub. That's exactly what you get with that, which is, I think, wonderful. Love it. WOMAN: I'm sitting in the red team area and the waiters were passing desserts over me. I didn't get one. Come on! Whoo! Are we done? Just wait and see. Just wait and see. We got that 75 plates out. Sure? Red team, who's the captain? Yep. We need 15 more. You're joking. What? You guys are 15 short! I could have sworn that we had counted them. How did we forget 15 parfaits? Ridiculous. I don't think we've got any left. 1 Red team, who's the captain? Yep. We need 15 more! You're joking. What? You guys are 15 short. Can we get some more plates? Apparently we're 15 short! Karmen, all these. Everything... Everything you've got. How did we forget 15 parfaits? There's more here! Here, here. Take them. Take them up. We're basically rummaging through offcuts to try to reproduce another 15 or so parfaits with scraps. We're using offcuts now. Compared to the first ones that we were doing up, the presentation is unravelling. One, two, three, four, five, six. Don't take your foot off the pedal now. Matcha. He's standing there, waiting. Yeah, stand by. There's two to go. Take it. Got it. Yep. Sending out the last batch of parfaits, and it's bittersweet. Is that it? Sweet. You know, I'm absolutely stoked with everything that we've achieved today, but I just hope that the finish on these parfaits doesn't bring all that unstuck. You know, I'm liking the look of ours. Ours were all intact and lots of chocolate, but do you see those, Matt? They're just going out now and there's hardly any... Oh, yeah. ..any chocolate on those at all. Let's come and have a look at those. Um, excuse me. Can I borrow your...your dessert? Thank you. Oh, yeah. That's totally different, because ours is really thick. That is a horse of a totally different colour, isn't it? Oh, they've had... they've had massive problems there. So, what's going on there? Maybe they've had trouble just coating them. This is MasterChef and we're talking about greatest hits. Yeah. You know, that's what's playing in the background. Will this make next year's cut? Yeah, probably not. No. Well, I'm sure you're all suitably exhausted, but what a wonderful evening. Everybody loves a night at the movies, don't they? And tonight was special here at Caulfield Racecourse, the MasterChef Gourmet Cinema. And on the screen were some MasterChef classics, and I'd forgotten a lot of those and it reminds me how good the food is on MasterChef. Let's hope, one day, some of your dishes end up on a big screen like that. But like any good movie, the stakes are always high. The winning team will go straight into the top 10. Yes. But unfortunately, the losing team goes into tomorrow's elimination, and from there, somebody will be going home. Right, let's look at your food. Red team, we loved the soy caramel on your beef tataki. And that combination of pumpkin puree and miso was delicious. We also loved that matcha parfait with lemon curd. But the finishing was clumsy. Blue team, your salmon was a beautiful, delicate dish. We loved the fried mushrooms and that charry crust on the beef. It was tender and delicious. And your dessert, we did love the tartness of that yuzu curd and the apricot. It was the perfect foil to the chewiness of that black sesame meringue. It was the stand-out dish of the day and that's why, blue team, you are in our top 10. You've won the challenge! Well done! So sorry, guys. Well done. Sorry, red team. Great effort. Really good effort. A massive effort from both teams. But red team, you know, it's just getting to that end of the competition now, you know? You should be proud of yourselves. You fed lots of people, you pleased them and that's what it's all about. Definitely being captain, you take that responsibility to heart, you take it personally. I'm still extremely proud of the way that we carried ourselves today and I'm not looking forward to having to battle it out against these guys in the elimination tomorrow. See you later, guys. Thank you. GARY: Well done. MATT PRESTON: Well done, guys. We've just got to forget about today and come in there tomorrow with a clear head... You alright? Yep. ..and fight for your life. ANNOUNCER: Next time, five contestants, five pantries. We're gonna reveal them one at a time. It's choose... Herbs. ..or lose. Decide what you want more - ingredients or time? The longer they wait... Second pantry is... ..the less time they'll have. Tick, tick, tick. This can send me home. They're fighting for a place in the top 10. If it's not good enough, start again. Come on, Mimi! You don't want to go home, right? And they'll do everything to get there. If you put up something mediocre, see ya later. But one contestant will be eliminated. Yeah, I'm underwhelmed. And... It comes down to the tiniest of details. ..it will have everyone... ..in shock. (ALL GASP) 'RULE BRITANNIA' PLAYS 'RULE BRITANNIA' CONTINUES SONG FADES