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What do you want to do do you do you want to stick them with toffee or essentially a crockenbush is made out of shoe buns they’re filled with beautiful custard or cream and put together with caramel well we’ll do the shoe we’ll do the creem p and the apple filling

Traditionally they’re done in a tower cone shape that construction is what sets fear in everyone what do we want it to look like and then do we want to do what would that say I remember watching the first series of Master Chef where they had to make that croen bush that’s what

I’m talking about and I was Gob smacked then and I’m Gob smacked now you get C cman Kristen and I really want to blow the judges away I’m making the fillings today and chlo’s working on the crew because she’s fantastic at it no pressure this is

Crocken Bush 2.0 we don’t want it to to be you know just plain flavors we want to just amp it up so we’re going to go like Middle Eastern Vibes today shoe pastry expert we know that over this side brilliant brilliant what are we doing this time we’re going to do two

Different flavors so one’s going to be a pistachio CR Pat that we’re going to do and then the other one we’re going to do a coffee cartam and chocolate flavors sound good we’re making two very different flavors today the chocolate coffee and cardamon and pistachio I just hope that all of the

Extra time and effort for the two different flavors today will be worth it put up yeah we’ve got this y we just got to work smart and work fast I just tried to make a crocken bush literally an hour ago oh God so I know exactly what I needed to

Fix to make it better don’t drop the eggs it’s all about like the shoe itself so for the shoe pastry I get flour milk water and butter in a pot to boil I felt like I just did this then I put into a stand

Mixer and add in eggs one by one it he take the shoe out of the oven they cook perfectly and I’m so pleased with the results we need to start piping yep like it’s in desperately or we’re not going to get them on we need to get these shoe pastries filled ASAP

Cuz assembly on a crock and bush takes forever let’s just start motoring come on we’re just piping the shoe buns we need to fit the Apple we need to start piping our shoe pastry with the apple pie filling but there is just way too much

Liquid I got to get it really dry all the flavor is going to come from that apple pie component I’ve got the brown sugar and butter and spices in there I would love to get of a beautiful sticky sauce so so when do you want to start

Building um like in 2 minutes 2 minutes would be good yeah maybe one minute would be better feel like I’m so close I’m just going to give them a quick p i get the mixture into the blender and fold that through my cream pack yum it’s

Looking great it’s not wet at all so 10 more minutes that’s all you got build build build come on we need to start constructing yeah but I can’t construct without it being piped need to dip them in the caramel and then assemble the actual cro Bush a

Bit push how do you do it I have no idea neither was I sure what to do with the tower it looks like it’s working and we’re both trying and keep calm instead of the top yeah okay in the in the Gap we want to add extra flavor to The Croc

Bush today we have the caramel theme going on with our caramelized white chocolate mousse so I’m making peacon and rosemary probably to go with it all right let’s go let’s go let’s go all right let’s get going okay we can’t be in the bottom we won’t be in the bottom

More minut any more chocolate ones yeah chocolate next I know our shoe buns look perfect but I have no idea what they’re going to think of the flavor combination really happy with all the elements we just need to get them on the plate now we’re dipping our shoe buns into the

Caramel and getting them into the cone to construct this CR and Bush another layer of green another layer of brown I hope you oiled that well I want to do layers of the different flavors all right let’s go let’s go let’s go brown brown brown so I start with the

Chocolate coffee and cardamon the next layer is pistachio and so on did oil it let’s hope I Ed it well enough the crocken bush cone is filled to the brim without beautiful shoe buns I just need to get this out of the cone now please please please please please

Work please work it’s the Moment of Truth oh not too hard not too gentle gentle this is where one mistake could send the whole thing tumbling down come on not too hard not too hard oh My oh my God oh my God okay that’s awesome Kristen it’s beautiful it’s standing and it’s beautiful and I don’t think I’ve had a happier moment in this kitchen I’m going to can give you the biggest kiss yeah yeah get that Glitter gone make those final touches count 1 minute to go

Minute it’s time to just make this Tower as beautiful as I can so I’ve got the apples on there I’m wrapping it in the caramel and it’s looking good Brenton’s done a really good job of spinning that Sugar we are digging some little macarons on putting some little fennel

Flowers on just for a bit of extra flavor and I think it looks really good come on Sarah give us those Lappy arm [Applause] to save ourselves today have to construct it beautifully and cover it with as much sponge sugar as we can work that Sugar yes yes it looks beautiful

I’m just hoping it’s enough 10 seconds 9 8 7 6 5 4 3 2 1 that’s it your time done look at you two all smiles didn’t fall apart this time it didn’t fall W you happy with that it looks good it’s a cute little crocken Bush so what’s

Inside those little shoe buns it’s apple pie pastry Cream the colors of autumn fruits of autumn looks beautiful ni better custard under immense pressure two hours make shoe make them correctly they’re a science in themselves and what we’ve got here is lovely crisp shoe filled with spiced apple it’s a very good attempt of a crock and Bush it looks exciting and

It tastes really delicious I think it looks beautiful you know the colors pop and the and it matches the theme that you’ve chosen the shoe well filled good bit of custard I always like a juicy done it well well done good effort well done guys thank

You I’m really proud of the flavors that we’ve got to these shoe buns today but I hope the flavors also work together and the judges are going to love it oh my God we had a little bit of Fun pleased yeah really pleased with the shoe Chloe did an amazing job um we knew from the beginning that we were going to be pushing it with a crackling but we really wanted those round perfect shoe buns so really glad we got it on the plate Adrian what do you think you know

I thought they were pretty much down and out with the you know not getting any shoe in the oven and I thought there’s no way you can build this amaz they actually put up crocken Bush of this size it looks spectacular the two different buns the crackle glaze on the

Top I think the edible glitter is kind of camp and funny it’s a kind of Mary grow crock and Bush and I love it nicely filled these are so nerve-wracking there’s three things going on here one the shoe bun is absolutely brilliant it’s thin it’s crisp it’s very very delicate and then

You get that lovely cro on that crusty top that just is beautiful and then beyond that those custards both of them that you’ve made the texture is absolutely Beautiful I have a small food Obsession as you know and uh I would have to be torn away from that cro and Bush because I think that’s delicious what’s so great about that is that the radical difference between the pistachio flavor and that coffee cardan flavor is really exciting they go so

Well together but they’re totally different and you do just want to go back in again cuz everything is so light for some so much sugar and so much texture the overwhelming sensation you get is one of lightness and subtlety thank you so much do a favor

Just boys come to the bottom of the stairs give the boys some cuz they about to dribble over M right now well done thank [Applause] you I’ve watched Master Chef since day one so to have Adriano zumbo love our crock and Bush it’s just it’s the best thrill I there’s really no words for it I’ve got all my fingers crossed that that’s going to give us a great chance at being the top team oh Yum oh my God what is wor my kids love when I make burgers I feel excited I feel very excited and determined thank you I’m not overly confident I don’t really eat burgers I just want to do something basic so I want to stick with the beef burger hopefully can make

It shine with different elements that add to the actual burger what is the Burger I’m doing a beef burger um I really love like when you have a burger and you have bacon in it but I’ve actually got the bacon in the Min okay good so classic burger

Great blend extra fat in there great seasoning what are your spices up with um I’m going to put some um jalapeno jam on top so that’s going to be as well what about the fries any starch on the side I’m going to do an onion ring okay good good luck thank you sounds

Amazing Gordon really likes the sound of the dish so it’s really cool to know that I’m on the right track today there’s a chance to go into that immunity Challenge and I really really really want to get there delicious Samra tell me oh la potatoes I’m making a um oven roed

Potatoes in duck fat what’s in here this is eggplant relish with tomatoes and capsicum and I’m making buns they’re traditional to my home country aaban have we got time to make them properly um they’re Rising oh I know they’re Rising like my blood temperature is rising get them in the oven please I

Will please yes Gordon please I will please please please get them in the oven let’s go oh my Lord once the Buns have doubled in size I sprinkle some Sesame and nigela seeds on top and pop them in the oven and keep my fingers crossed I’m making a beef and spec Patty

With jalapeno jam with a side of onion rings I just want to make that they’re really nice and golden brown the crunch is really good when the judges bite into them those onion rings need to be perfect that is so hot and the bun I’ve got a couple of bun

Options would you like to see my buns I would love love to see your Buns getting all this prep done with one hand is it’s been frantic but I’ve got through most of it right uh Brendon tell me about the burger what you doing I’m making a lobster Burger a lobster roll lobster roll smart sides are what wedges what about the sauce SLO Mayo cilantro

Where you going more like a mayo and aoli got the fries ready the size is ready but the lobster still raw it’s 75 minutes not 7 and 1/2 Weeks yeah get that Lobster cooked push up I’m got all the elements on the go except for the lobster you need to get your Lobster On I know I’ve made the same mistake as I have in the mystery box um but this time the consequences are much more serious Brandon get that Lobster cook Please so Samir describe the burger please it’s a lamburger with eggplant relish oven roasted potatoes and homemade tand Bun wow the burger is delicious but even the bread is good how you’ve made bread like that toasted it and got that to blend you’ve got the ratios right you actually nailed the burger and the seasoning and the Heats beautifully done I’m going to Echo that cuz it’s delicious and it holds really

Well and for me I’m focusing on this and this only cuz that is cracking and more importantly cuz it is Master Chef it ain’t uh open a packet Chef um you made your own bread so well done Brendon what have you done my modern interpretation of a lobster burger with Crispy roast

Potatoes and the SCE on the side an aoli for the Potatoes you took a whole lobster and you poached it and you didn’t overcook it thank goodness you know what because it deserves a little respect at least all of us have eaten it and gone that’s tasty exactly and it’s not undercooked it’s not overcooked uh it’s some classic

Flavors in there I’m pleased I can eat something and go delicious what I’m Brendan thank you Jess I’ve made my own BOS bun with a chicken snitel little Brios buns are fabulous and even the Fried Chicken it’s fabulous it’s crispy it’s still moist next up Janine please let’s

Go it’s Friday night Burger I love the bun you chose I love the relish I think it’s absolutely delicious and the actual Burger itself tick tick tick Gina your turn pork and Veil Burger take on the classic Italian sausage potential was there just executed Badly next up [Applause] K what did you cook a deep fried chicken burger with some mayo AAW and a light pickle on top and duck fat Potatoes I’m freaking Out SL good tasty crunchy it’s got the textures to it seasoning on point is it tasty yeah abs absolutely is a chicken crunchy yes absolutely I like the SLO I like the bun I like the crispy chicken and I like the pickles that you put in

It thank you for the back cheers you look good they look fantastic re tell us what you have cooked I made a beef and bacon burger with lemon mayo and a jalapeno jam and then a truffle Sal onion ring that for me you know could

Come out of any great gastr pup love it really so far so good must been cut L wow onion rings Fantastic onion rings are one of the best siid this evening you got the heat spiciness it does work yeah really good jalapeno shoy Jammy yeah and the flavor of bacon in the burger there is nothing not to love about that combination Pizza makers I’ll show you

One okay okay so you’re going to place your dough ball in the flour with your fingers you’re going to push down right being in front of this pizza oven is like getting the keys to Johnny’s Ferrari seriously it is absolute best you stretch over to your forearm back

Down stretch forearm back down right that’s that’s Tech right so after Johnny shows us how to operate the oven we need to test some dough oh my gosh this is hard first roll out looks good it’s really spongy it’s looking great we put it in the oven it’s over 400° so I got

To watch myself and it comes out awesome see how it’s cooked up yep very good with Sam’s done a great job is it good it tastes right tastes great really crispy Bas um the oven’s awesome it’s really really hot so yep Josh does a test of pizza and oh my

Goodness it is quite possibly the most delicious thing I have eaten all year that dough is just perfect I am so happy I’m so proud of you red team come on red team you can do it two mushroom one onion all right let’s go let’s go let’s

Go get easy get easy it’s unbelievable how fast it’s all happening the orders are just flying in I don’t know how many waiters they’ve got out there but obviously too many just grab two hands on one side on that side and pull it yeah yeah it’s pretty hectic in here I’m

On stretching Duty so my hands are getting to work out but yeah it’s going to keep my ears sharp when L gets an order in we got to get straight on it stretch like you’ve never stretched before Nicole and I are doing the construction of the pieces today Josh is

Putting in the oven 90 seconds out it comes arum grabs the pizza SLS it into six does all the garnish work and straight over to Eloise mushroom one onion come on I’m so glad we’ve been able to hear at the D today and not over complicated with too many toppings it

Means we can pump out these pizz super quick come on guys you’re doing a great job keep it up so Hopey the judges agree and and they give us the thumbs up thank You we got the mushroom pizza and we got the Onion Pizza okay thank you very much Gra this is the red team yeah so red team yeah we got caramelized onion tagio and rocket and we got Porto Bella mushroom Olive and Spresso it’s really tasty I mean that that is so much better than 90% of the pizz out there it’s woodf it’s tasty it’s puffy not many people would complain about that one of the things people always talk about is you how much is a right amount of topping certainly

Here at Grady Johnny’s not a fan of heavy topping so I reckon the te done pretty well the the the puff they got around the edge and the elasticity of the D is really really good there be dough with toppings not topping with dough and that’s what they’ve achieved

This is their first Team Challenge 250 people in the building um and pizzas like this are coming out it’s great well reped team I think pretty good start I’m certainly happy and know always reckon you know it’s good pizza when there’s no crust left on the plate they’re like pretty much nailing

It I haven’t cooked a dessert in the competition yet but I’ve got this awesome idea for this little chocolate Royale I’m thinking of like this sort of cookie base and then I’m going to have a chocolate Dome with fizzy chocolate and then that’s going to harden around the

Outside and it’s going to have this really cool sort of fizzy texture that’s my element of surprise and then inside the Dome I’m going to have a uh Italian mering so it’s going to sort of turn like a marshmallow I hope and also I’m going to have like a a semi Freight or

Pafa sort of in there as well it’s like that really indulgent sort of idea of you know going to the fridge late at night and getting a treat and you know that’s pretty Nigella I’m shoting for the Stars today and I really want to get top

Three so I’ve got this idea for the dessert this is my take on like a chocolate Royale with this awesome sort of fizzy shery chocolate Dome over the top to make my fizzy chocolate I sort of have to make like a little sheret and then I mix that through some

Melted white chocolate I guess this is pretty inventive like you know you never sort of eat fizzy chocolate I’ve never eaten it before and I’ve never even seen it before so I think this is really going to throw something at the judges I am taking a big risk with my dish today

But I think it really works time’s running out and I’m constructing these chocolate Royals this is a really delicate task I have to get my parfait onto my biscuit and then a little marshmallow Dome and then of course finished it off with this awesome fizzy sort of shery chocolate oh a bit

Of swagger in your walk I like that Swagger in your walk Harry thank you first Ober in the competition sure is Happy uh I’d like them to be a little bit more refined they’re a little bigger than I imagine generosity is not a bad thing

Not a bad thing and but but also more importantly you made for which we love love love love the fact you made for look after you guys but also but also food is supposed to be a joyous thing it’s good I’m I’m glad I’m not seen it

Before I’m excited and I want to know what they are and then I want to Dive Right In they’re white chocolate and Rose Royals so we’ve got a a dark chocolate biscuit rose water parfait and a Marshmallow yeah get in there oh it’s fizzy what’s the chocolate component I’ve made like a a sort of sherbet chocolate it is sherbety it is yeah I’m enchanted I am Enchanted sherbet chocolate really I am uh feeling very divinely indulged that was the plan you’ve been you’ve been like a storm

Cloud har you’ve been threatening threatening to bring us something creative threatening to bring us something exciting threatening to bring us something that we’re going to go remember that time when Harry made this is the moment when Harry made they will be probably better in a normal human

Being size but um I’m not human being size myself so I reckon it’s pretty darn good well done well done Harry thank you guys nice work thank you amazing honey I’ve got my tester in the oven right now and hopefully you know we just get a canopy up I’m just

We’re we’re cooking for the prince and we just don’t want to let him down I’m looking at the test touch just and it’s looking really good but it all comes down to whether it’s going to come out of the mold they’re fine be happy beautiful dress I’m glad I took the judge’s advice

My chest has worked out perfectly they’ve come out of the mold and they’re nice and golden and Chris we are serving the prince we want them to look beautiful you’ve got them looking beautiful well done darling keep going just keep pushing here guys we’ve got this the fata is really Yummy it’s pretty scary to think that we’re under an hour away from Future King of England arriving a most incredible cook ever remember this for the rest of our lives we got this just keep pushing come on guys get everything out for pling up let’s go be out soon

All right Jam’s out oil’s out come on grab everything out on the table let’s go as I cut into my lamb for the Hal canopy I feel some of my lamb is slightly overcooked do you think the lamb is okay so I need to select the best cooked

Meat medium rare to go out in the canopies some of these are pink yes I’m going to get all the pink ones beautiful make it look gorgeous yeah yep come on guys I hope you guys out I just done on one tray I’ll come back to my other

Tray listen up guys 6 minutes before service starts oh my so at least have the first wave ready to go yeah and then back everything up get ready for the rest yeah every mouthful needs to be delicious y okay I’m almost done and then we can start assembling than now that my WABE

Has been finally diced I’m adding Capers to it some anchovies olive oil and I give it a quick mix my WABE canipes I think are delicious but they need a little bit more something else I’ve been looking for a way to use these green ants and it

Occurs to me it’s going to be so perfect on my WABE dish re do you think the green ants go on the lamb or the T um I reckon the lamb oh no the T 100% come on come on come on 2 4 6 8 10 final touches one to [Applause]

Go sash come on don’t slow down come on okay I’ve got 50 on each tray here for 150 and I got leftovers how good does that gel look yeah um this one’s the goats cheese with the bush five Beach and the mun we got to serve 450 canipes today it’s such a

Huge task but once service started we got a really good system going teamw work guys I’m doing the Halal service please signs the Australian chisan chips thank you Reese’s pting both the Savory and the vegetarian so this one was the river minted Lamb with the labar and K’s pling

Up the gluten-free option so I’ve got a wabby tart with quong’s green ants on a seated cracker we’ve tried all the canopies or four options and they’re really delicious they show off Australia well and I think they all look pretty like individually so I’m happy with what

We’re sending out service oh my God my voice like broke how ex hining red team ree khah Chloe I’m really impressed I’m really impressed actually with all the little cracker bases I love it it looks it looks like austr it’s all yellows and Browns and that little flash of green uh

You can see the quondong and the quondong chat you can see the native spice mix I’m drawn the little seed cracker with a wab with a COR do Cheers Cheers nutty Smoky cracker and those S are delicious tons of texture that real sharpness of the quondong and then the

Waby coming through is kind of like a a lovely round metin that tar absolutely all that time they took cutting it well worth it delicious canop next one I want to try the fish fish actually good good cold good Cold I love that I love how she poached the fish flake the fish but I really love that crunchy potato Bas it’s really nice go chees let’s do It oh yeah I love that and you know I love that cuz I think the goats cheeses are such a strong flavor but the native spices which is so kind of they’re kind to dry and Dusty the the Alis spring M tree pulls the goat trees back into line

And the goat becomes a brilliant brilliant brilliant backdrop for it lamb so this is with the riv Min little cracker on the bottom it’s fantastic feels super crunchy doesn’t it you know as everything Here how go that riage yeah lovely delicious For Me overall red team have really used these native ingredients in a real sophisticated Manner and they’ve done a cracking job service please service please this is W seed toast with blue cheese and rainforest fruits thank

You thank you okay we got to pick up the P you guys it’s non-stop production line at the moment we need this try to go out now we are just going hell for leather plating up canop after canop after canop seared baramundi on Rice cracker with lemon Myrtle mayonnaise everything needs

To be perfect today all of the teams are going to be striving to put up Perfection because that’s what you need to do at this stage of the competition parmesan crisp with a native mint and pea puree so even the tiniest little mistake WIll land you an elimination

They look really pretty which all of them yeah they do to Su of my dark tart canipe I get a small slice of the dark rest on top of my tart shells and a do of my quondong and plum jam I feel like I should have done a cream for my when

Mine’s very plain now that’s finally all put together I’m looking down at my dish and and I feel like it needs another element do you want to put more sauce on it no it’s too light now yeah too I just hope it’s not too dry service please

Duck with Plum and condong Gem thank you so Much well here’s white drinks offering so Kristen Ben and Jess can I say how pretty does that look yeah I was impressed with the red team and now I’m looking at that it’s color that strikes you and texture and and little little details like the monk tree here on this

Little bagette and what a great idea over here let’s start with the fish Yeah I like it the chewy rice I think sets the the fish up beautifully let’s see what the next one does yeah so this is a little parmesan cracker Y yeah saltiness of p and that sa as well the peas just you know popping in the mouth there a little bit of native mint that for me that’s another kind of how you follow people around so we’ve got that wle seed toast we got the cream cheese and then rain

Forest fruit gel with the little Munchies on top there’s a bit of blue cheese in there as well lot of effort made the baguette I have to give it to her I really was concerned that she wasn’t going to get that done really young though you have

To give it to her making baguett service Please that is three great elements in search for for yeah the little tart shell super crunchy the flavor of native rosemy delicious through it the duck fantastically good the quondong on top the jam quondong Jam really good it means something neediness of right at the end your mouth just dries up I mean

It’s such a shame there’s so much hard work went into That Brandon what do you think about this presentation we need to send it out now is the flavor good yeah we had a great start earlier service please frata cream and sire keep going keep going keep going but we’re a bit slow on assembly Sam it’s quicker if you do like all the

Kangaroo first then all the all the piping on yeah like all everything at once I mean I’ve done a bit of the gluten-free canipes cucumbers so I can help Sashi and Samir out with the other ones all right let me roll the kangaroo you do the gy it’s really difficult

Because as much as we want to work really fast and get these canop flying out let’s go guys we’ve got to speed it up we need to stay really attentive to the detail on every single canopy you know what I like it I mean it’s been

So hot today you come out from the hot outside into here first thing you grab cool drink that refreshed yeah and I like it the pickle subtle and you pick up that little acidity from the green at a nice surprise I think nice and refreshing shall we

Rer the r with that little flavor of sea passy is delicious and the creme fresh just perfect you don’t really need much much other than the the texture of the radish and the um little suck to make it pop yeah it’s nice that’s nice so I love the little Roy chis Roy

And date and Desert Lime CH top looks great is this a bit overcooked it looks really gray to me absolutely how good is that desert lme chy there’s a there’s a that that sweetness of the date with the acidity is unbelievable really good and I don’t really know this Society ever got Lamb last one kangaroo tart David some plum Jam how good’s that base it’s buttery I love that that crispy short base is delicious the creaminess of the filling meat be to be cooked and then then a really nice freshness and brightness and fuess the yeah I have to get the brownies out Okie doie running fast out of it I’m

Finally getting my first batch of brownies out of the oven where’s all the trimming haven’t cut the Ed you haven’t cut the Ed can you call me when you cut the edge we don’t have long to go until service and I really need to start cutting those brownies they need to be

Cut but I need your help with this lemon tart and Cur I’m really worried about making the lemon Cur top it’s taking me later a really long time to make the PTI I don’t think she’s going to have time to make the lemon cat as

Well so I need to step up and help 165 sugar 160 lemon juice I might not put as much sest in as I usually would because it’s being by itself we just really need to give ourselves every possible opportunity to get some extra money hey John they’re looking yeah it’s

Now just execution I’ve got Reynold and John on my desserts today Reynold’s idea is to create a chocolate and r raspberry ganache kind of Swiss roll type thing I’ve tasted the cake I’ve tasted the ganache um it tastes really good I’ve just got the raspberri to go through

With it a bit of acidity cut through the richness and hoping it tastes really good I mean chocolate and raspberry you can’t go wrong people like it we’re also going to create a lemon shortbread a Biscuit’s very simple and it’s going to help us churn out a lot but there still

Need to be interesting and they still need to be lovely for people to eat so we’re going to do a lemon and Thyme buttercream you know really bu R it up so it looks more substantial than it is is that buttercream yeah it’s lemon buttercream everything’s better with

Butter as soon as they’re done bring them out the front I need to start filling our cabinet okay okay the thing I’m least worried about are the sweets because I’m seeing how quickly and competently the boys are putting those together it’s the pizza and PS that I’m

Worried about Matt we need pizzas please I’m going as fast as I can I only have Matthew on the pizzas it’s one of these challenges where there’s not enough time to do everything uh it’s just a matter of getting these done and getting them out to the customers so the pressure’s

Really on to make sure we’ve got some food ready we’re going to make two different types of pizzas the zucchini pizza suppressor and salami Pizza 500 people to feed it’s an enormous amount of people so this is a huge challenge for us and I know that I’m going to have to start working

Harder and faster helping the CLI I’m going to cut them out and just have them ready yeah I’m going to go start filling pie bottoms let’s assemble them in the fridge okay y the paws are our number one priority now it’s about thinking clever now wherever we can speed up time

We’ll do it the pastry really suffers in the heat out in the kitchen so I’m nominated to standing in the nice cool refrigerator um putting our pies together they’re giving everything to getting these pies ready they really look like PES I know to get cut come on

Move let’s go the Shop’s just about to open it’s frantic we’re running out of time as what weing we’re all sweating we’re all on the drink of cry anyone available from Blue Team to help with pies get those biscuits out there now come on yes George everyone today just has to dig

Deep what are you standing there I’m waiting to run this out why why don’t you help him put them on what’s wrong with you I don’t know money’s everything today whoever raises the most money is going to win as soon as stuff’s done bring it out the front for me the

Quicker we can get out product onto the shelves it just means there more time that we’re selling our stuff and less time that they are selling their stuff where’s my tags I have have both sweets in the cabinets um I have some pizzas already in the cabinet I’m feeling

Pretty good at this stage You Rock My World these are beautiful these are these could save us Ashley and Mita brings out some of these beautiful lemon Cur Tarts they’re so vibrant and pretty they worked amazingly I’m so so proud of them lemon I know they’re going to sell

Well I know people are going to love them but there’s no way we’re making enough money to be in front I need you want pizza we need to put all our energy into that you when you roll it you want you put on here and

Then I’ll dress it yep I’ve go sauce and cheese so these are nearly about to go in yeah so I reckon like 10 minutes 10 minutes all right I’m going to go tell people let’s go guys come on blue team we can get there oh my God what is

That finally the pieces start churning out where am I going to put them stick them on stick them on the front here and they are selling so well hand up for pizza well done Steven it was definitely worth the weight they’re really how many of you made Matthew this

Is probably about 50ish now maybe a few more more pizza all right we got some hot suppressor pizzas we had the red team pizzas zini one was beautiful with the rotta yeah that was lovely First Sight the red team pressor and zucchini pizzas look really good they look

Generous you’d be happy if you got those what you expect when you go to a good Bakery it’s a bakery Pizza it’s a bakery Pizza it’s a bit thicker than normally fluffier and it’s that you can grab the whole thing off you go and and you’re in

Heaven Matthew let’s face it did an absolutely Sterling job he just stood there and he just churned out really beautiful well measured pizzas everyone we have beautiful hot pies that just come out of the oven the pastry is nice today I’m eating the red team’s pie it’s absolutely full of

Chicken so really nice uh The Blue Team seem to be a little bit cheaper on both their pies and their pizza so for that reason I’ll go for them thank you for waiting there we go no problem at all the blue team’s pie is Sensational pastry is delicious flaky and tasty it’s

Beautiful I like the blue teams loads of filling in there loads of fing generous quite looking forward to this yeah we oh yeah good amount of filling nice s hit from the bacon perect good chicken not dry in any way juicy enough really good Pine really good Pine Jackie made

The filling and I thought she did a great job she knew what she was doing from the get-go and I think it shows if anyone wants anything sweet we have so much and it’s very delicious the desserts are selling pretty well lemon timee cookie and a Swiss roll we’ve got

A lot of Swiss roll and we have a lot of biscuits and I’m glad that we have the different options I had the red team rber swirl definitely lived up to my standards and I thought it tasted really nice Reynold did this all on his own as

Well and and you know what i i snuffled a few of the ends in the kitchen they were good and they were good I love the r inside it’s love great how yummy that’s a good rly poly yeah really good swi Fri some lemon and Thyme biscuits guys the the red team

Cookies was just delicious I must rate that yum cream had just enough elements of the lemon and time it was just lovely oh yum you know what’s nice about it is that soft crumbly biscuit and a hint of savory and a hint of salt which I really like so it just cuts that

Sweetness straight away very good really good John worked hard doing these all day he just kept pumping them out so I think he’s done a great job ladies and gent if you’ve just got a sweet to today and you fancy a brownie or a lemon tart they are really really good brownies

Today I’ve chosen The Blue Team Brown Elon thank you very much and the key thing was the brownie good brownie and you’ve got me delicious look at that look how fudgy that is yeah look at that’s beautiful though that is a good brownie to e the edges light but still fudgy in the

Middle um in the city of raspberry wonderful and you know the great thing was they had brownies all the way through the day it was fantastic take them away G before you eat them all m I’ve got some Tarts here do you want them yeah fa give them to me lemon tarts

I’m going to go the blue team because of the lemon tart I haven’t even looked at the prices if it’s a good lemon I won’t care how much it is that that’s a beautiful looking cup that Cur is good Fant and it’s it’s set you know it’s

Like you pipe it in and it’s who made that c that’s amazing this is a dish that normally takes like a week to make I know I love it lots of flavors you got to get enough crunch and the onions have got to give you the texture and you’ve got a lot to

Do yeah I do the judges expect a dish fit for a king so I’m going to give it a bit of a Twist I’m making a pumpkin puree infused with a bit of saffron and cardamum I’m going to hide it under the rice it’s going to be a surprise once the judges dig [Applause] In sell us the history of the dish sell us what it is this is Pila it’s traditional to aeran I have paired it with pumpkin it’s something that we celebrate with we have it at the weddings birthday parties beautiful can’t wait looks amazing can’t wait love the yellow the

Rice love all the little jewels of things that are popped all over the Top there you go there you go down the bottom while the boys are still tucking in and they may do for some quite some time yet that dish is absolutely yum thank you like it’s home style it’s honest it it speaks of you and your background your heritage and that puree and rice

Together it’s it’s a lovely idea I’m going to start doing that at home I like that I really like that if you give me the recipe it’ll I’ll add it to my list of home favorites too thank you you know the toughest thing about today’s challenge is we let you do whatever you

Want show off go nuts but what you did was stay true to who you are Samir and what you’ve given us is incredibly amazing and delicious and it makes me weak at the knees thank you so much thank you nice work well done at the moment trans poaching some chicken for

The Asian salad then we have these beautiful little scon with raspberry jam miles is working on a test batch of scon in the oven Anastasia is working on the raspberry jam for our scon and Brookie which is essentially like a mix between a brownie and a cookie uh we’re probably

Going to make about 1,500 brookies but I look I say that now and then I don’t know give me another 2 hours and we’ll see what happens so I know cilia is really good at desserts and you know baking so I’m going to put her onto the

Brookies and we’re trying to work out the conversions this makes 12 year If I multiply it by 10 I can make 120 test it out and then with you multiplyer again sounds good so you’re going to do your brookies yeah sure but the thing about the brookies is you can’t make those really

Big cookies and have enough yeah no that’ll be good I promise I’m I’m just I’m just throwing it out there it it 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 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 going to take a while everyone cool yeah all good you

Thinking about 700 portions 700 at least 500 of each yep done 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 a hedgehog

Which pry pretty much is Marie biscuits with condensed milk and B cocoa and coconut like a refrigerator cake yes then we’re doing chocolate cupcakes with some raspberry jam right so they’re going to have buttercream on them aren’t they yes and then we have Matt and Brett

On the fataa B good potato and fru small ones we’re going to do quite thin and just slice them right I like the ideas I’m just going to say this when you’re doing volumes like this really think about measuring it all out weighing it all L because you don’t want to get

Halfway through this challenge with 6 kilos of mixture that ain’t working okay I know that my team know exactly what they’re doing and we’ve just got to really focus on the right measurements look it smells good to me I’m just working on the salad for the Savory

Element at the moment um we’re not going to break the chickens down we’re just going to poach them whole so that’ll save us a lot of time just going to shred the chicken off them once they cooked um and that’ll go on top of our salad and then we have a nice dressing

Over the top when I think of a cold chicken salad of course Tai comes to mind you know have a nice beautiful sweet sour salty dressing and make a slore of cabbage we should should sort of measure with the scale somewhere what the portion is and make sure we have enough

Yeah good idea so Theresa and I are trading 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 G is that right no it’s out of a 100 I don’t know I don’t know I don’t

Know so bad at mess it’s been a long time since I’ve been in school so okay so 75 G time 500 people so what that is it 3.75 Kil I don’t know divided by yeah well obviously it’s not 3 37.5 kilos it can’t be king no I

Can’t get my head around it this is Master Chef not master mathematician who’s good with math what is it 75 G per person divided by 1,000 * 500 people 375 which is what how many kilos 3.75 kilos not 37 K is this G that you gave

Me yes 37 kilos that’s what I was thinking 3 that’s impossible that’s an immense amount of cabbage this is only 3 kilos that’s 10 of these balls I can’t even comprehend 372 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 have to really think about it because get some more spinach and we’re just mixing a bunch of spinach soup and then that’s going to decrease the weight sound good all right yep we don’t have time so we’re going to fill it out with

Spinach so Chuck some slore on here on each one of these trays and we’ll mix it through okay cool yeah we’ve got salad as an option which is great but I think our biggest salad is going to be the brookies and the scon we have to go with

Their judgment we’ve got plenty of food it’s just a fade like how many people could there be right right 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 just got to put buttercream and they’re ready to go

We’re going to fill it with the raspberry jam and then put some beautiful buttercream 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 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 nicholet will be making the jam for the top and Alina 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 guys is anybody able to just quickly pull 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 going to 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 small batches it will definitely take more time to get to the Fate to then sell to the customers I don’t think I’ve realized 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 um they taste really good they tastes like a blondie and they’re going to cook in no time uh well no time is about 40 minutes all right getting in the oven I’m really

Glad that we’re finally getting out 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 W be ready when we open the store but I just hope that doesn’t impact how much money we make

Come on red team keep pushing work faster it’s really heavy I can’t hold it there should be like 200 cookies in here we’ve got to go up next box soon so get in the oven like ASAP we still have quite a bit to do in terms of getting

All the food up um and we’re super under the pump do we have anything to WIP in 10 minutes cupcak good job El good job well done Elise good job guys come on let’s get this going find behind behind anything to take up play up or season up

There is going here all right so raspber oh over here our store’s about to open we have to get this food onto the trays into the van for the short drive up to the Fate the Cal has finally arrived so while Charlie mans the store I head out

Into this crowd and flogg these cupcakes cupcakes who want a cupcake come and get him these cupcakes that con and Elise have constructed are beautiful beautiful chocolate cupcake perfectly piped buttercream on top they look amazing two for you two for them just slow down slow down the entire tray I don’t know how

Many was on there but they were gone in like 2 minutes you need three go three okay they’re selling like hot cakes funnily enough I’m going to go get another tray cuz all these people love The Blue Team cupcakes CH Ching give me another try I need another tray stack easy be happy

Little kid walking around the MF fate with a little cupcake in your hand this it’s chocolate and I think they’re meant to be raspberry jam inside it’s going to be very difficult to eat delicately really good right look at that bit of jam look at that beautiful

That jam is brilliant in its Flor that really balances against the rich of the chocolate and then you got the buttercream on top and not too much and not too much then that’s a that’s a great job by right next what come one hedgehog Hedgehog look at that pile of

Goodness right 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 bit the charm of it fresh Vata everybody roll up roll up there you Go something’s gone really wrong with this Pata yes really wrong way too much cream way too much milal and really soft and Soggy but these are brilliant right 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 flavors one message to The Blue Team love the patata hate the patata there it Go they’re coming anyone waiting for just over here on the right hand side people are asking for the blondies there’s a bit of a weight so we started a second line to help those people just get in a little bit quicker they’ll be happy waight will be worth

It hey guys we need those blondies up there they’re waiting on them okay let’s check on my blondies oh that one looks pretty good the blondies come out of their oven and they’re beautiful and golden and I can tell that there’s still going to be a little bit goo on the

Inside so I’m really wrapped we’ve got four trays there to go I’m taking it yep we need to take them straight to the Fate I’m coming through go blondies one we’re just going to be two more minutes if you can just wait for them we just want to play 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 I’m so happy that we got all of our items out H night 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 Touch of cream just made it really nice crunchy around the edges sweet in the middle it was beautiful [Applause] Okay oh yeah George that’s the window isn’t it George can you just take that away from me please cuz I have no self-control I will eat them yum that’s so good it’s warm it’s luscious it’s sticky I’m loving that that such a pleasure it’s really good that’s chlo

It’s good right let’s get the next dish in I’m going to get one more mouthful on my you do that he’s waiting for some beautiful Rocky Road 10 portions yeah 10 portions Nick isn’t this one of those things lifted up in a great big chunk and

Smeared over your face like you were a seven-year old child that’s surely the way you eat it yeah I’m going to be go dainty yum that’ss like a lot of food for seven bucks and on that basis I wouldn’t be surprised if well if this doesn’t sell a fair

Amount just 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 flavor and the combinations they went really good together the chicken is very juicy isn’t

It 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 chalom lots and the store there I mean it’s actually it’s light but it’s substantial as well two gon please Tre gon yep scon have definitely puffed up

They’ve raised got a nice golden brown and to be honest I always look as a scone has been just a vehicle to slather it in lots of good jam and lots of whipped cream I like this this is a very happy little M po who like some CH chip

Cookies we made about 1,500 cookies and I think we sold most of them I’m pretty proud of that so these are the red team’s cookies bit of a story to this boys because Nigel and I went around and Harry was convinced that brookies were the way to go and then he realized

There’s no way he was going to get the volume the fallback is uh a cookie so hopefully they’ve managed to get a fair number of these Done got I like chew yeah some good chew of the two definitely the um the chop 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 center 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 that’s that lovely thinged home baked feeling I think that that’s a real that’s a real attraction let’s get out of here quick quick Quick

8 Comments

  1. Is anyone else kind of annoyed that they put Reese on screen to talk far more than anyone else with that severe lisp? It's just unpleasant.

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