Cooking Beef Carpaccio! | MasterChef Australia Back to Win

In this intense MasterChef Australia: Back to Win episode, contestants create mouthwatering dishes like Beef Carpaccio, Pork Belly with Cauliflower Puree, and Potato Rösti. Watch as they battle it out under Gordon Ramsay’s watchful eye to impress the judges and secure a spot in the competition.

MasterChef Australia Back to Win S12 E02

0:00 – Introduction to MasterChef Australia: Back to Win
3:12 – Gordon Ramsay’s Expectations for the Challenge
6:18 – Teams Dividing for the Service Challenge
10:57 – Blue Team’s Beef Carpaccio and Black Garlic
16:06 – Green Team’s Potato Rösti with Tarama
19:13 – Preparing the Lamb Backstrap for Mains
22:23 – Blue Team’s Pork Belly and Portion Control Issues
29:07 – Reynold’s Ginger Ice Cream and Orange Blossom Dessert
34:36 – Tension Builds as Blue Team Struggles with Pork
50:41 – Final Moments: Plating Desserts and Wrapping Up Service

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MasterChef Australia: Back To Win reunites 24 fan-favourite contestants for the ultimate rematch. With $250,000 at stake, they face tough challenges, big twists, and guest appearances—including Gordon Ramsay. The pressure’s higher, the stakes are bigger, and only one can claim the title.

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previously on Master Chef Australia 24 Master Chef Legends open the door it’s Gordon to a whole new chapter please welcome your new phenomenal Master Chef judges with joh on Philo come on Melissa Leon and Andy Allen this stepping up to the plate a new era was born welcome to master shf 2020 their first challenge yeah was to create finale worthy dishes the spotlights on do you need it I don’t need it I want [Applause] it and they delivered that’s a front cover of a magazine right there beyond the wild list of expectations that was really beautiful what a night to shine I love it get emotional and season 3’s Danny oh my God shut all of the doors it’s a lock in won the only immunity pin of the year thanks well done it was the perfect time coming for all our contestants I feel absolutely alive all back to shine I have been dreaming about this for the last 10 years oh back to win this is going to be a lot of fun scary but [Music] fun a like a bright shoting star in our we all know our dreams make us who we are we got to so spin me round show me the way to in my heart like a like the bright shooting star in our souls we all know our dreams make us who we are [Music] [Applause] [Music] morning morning look at you with your so shiny I can’t believe it’s day two back to win and I’m going in with an immunity pin so I’m feeling like I’m wearing like a little bit of a like superhero cape or something today feel good what is Gordon going to have in store for us today who knows Gordon being super nice yesterday I feel like today we’ll see a bit of mean Gordon come out you know maybe someone’s going to be an idiot sandwich or something’s going to be thrown across the room oh here we go [Music] again oh it looks like a semi-final come on in let’s go what is going on should it’s always you short us hello good morning and welcome are you feeling good yes you should be because yesterday’s cook was fantastic we wanted finale worthy dishes and you brought it to us in buckets so well done all of you ran out amazing dish yesterday and so close yeah and Amina that broth was Sensational thank you how you feeling today I’m pretty nervous what’s behind don’t worry about what’s behind what about what’s in front oh that too but I know I’m I’m in good hands here and point I mean one element left or right you could have been up for a pen I wake up like this chly toce do you know even I was thinking about it last night but today is a new day each and every one of you I think personally you created history yesterday in the history of this competition so far we’ve never seen such a cluster of talent I think I tasted some of the best food Australia has to offer yesterday and that was incredible today is going to be a very different day because it’s a service day and guess which one of four of us are going to be running the service it’s not Melissa I’m running the service it’s always been a dream of mine to be yelled at by Gordon at some point in my life maybe I’m expecting one of the best run restaurants anywhere in the country today from you [Music] [Laughter] guys the last time Gordon Ramsey did a service challenge with us he threw a piece of salmon against the wall I could put that back in the seat and start swimming oh my Lord I am petrified right now Goosebumps the nuts and bolts of this challenge is pretty simple cook a three course meal we as judges we’ve decided to put our little touch on it we have chosen three of our favorite ingredients one of those ingredients has to be featured in either the entree the main or the dessert Ginger Ginger yes potatoes and finally black garlic yes black garlic so gang time to get you into teams we’re just going to go straight down there get in tight we need to make this clear okay so we got our teams but guys before we start I just want you to take a moment and think about what’s about to [Music] happen you’re in a service challenge run by Gordon Ramsey this is one of the reasons why you’ve come back to get put under pressure by someone like that cuz this is when you get better so enjoy it you’ve got 2 and 1 half hours before your Entre start leaving the pass you have to feature one of these ingredients in each of your courses you’re cooking looking for 120 people holy moly now each team needs to divide themselves into three sections Entre Ms and desserts the people working in each of the sections must leave the kitchen when the last of their dishes leaves the pass you must also choose a captain you’ll find aprons in the kitchen and everything you need in the pantry or the garden the losing team is in this Sunday’s elimination there’s a lot to play for I hope you’re ready for this Gordon are you ready oh yes the highlight of my [Laughter] year 100% ready okay guys your time starts your time starts now let’s go come on okay all right so first of all I’m happy to ride we need a captain I don’t think anyone wants to be Captain today I remember what it was like last time with a Gordon challenge we have to get this pork in rubbing it like is a girlfriend we’ve got to get it in the oven it was so scary and so much pressure I’m going to take a step back I’m happy if it no one wants to do it okay finish next I guess being a nurse I’ve been a team leader on the wards that I’ve worked so I thought why not give it a shot I think the easiest way to do it why don’t we go by consensus as to ingredients according to Entre man dessert I’m happy with e blue team has to choose captain and we’ve got some people that run restaurants Ben runs a service in his restaurant every day Ben Captain good Ben Captain I’m super happy with Ben he’s on the pass every day this is just walk in the park for you first thing we need to do is break up into Entre main desserts I’d want to do entree I would like to do garlic I think potato for M what are you guys thinking Ginger Us in time everyone happy with that yep the strategy going into the cook is make sure that I’m creating an environment where they can shine Take 5 minutes in the pantry you look at what you’ve got I want Ben a kickass dish for to me sounds good what are you thinking L Seafood or red meat Amelia Harry and I are going to do Entre today and I’m going to take charge with that we have to use black garlic what were you thinking so it’s burnt onion with raw beef leak all right that sounds fun okay cool for entree I’m wanting to do a burnt chalot beef kacho and black garlic dish done something really similar with kangaroo before but unfortunately there’s no kangaroo today so beef is the next best thing I thought raw would be great cuz it’s everything’s what about a potato and salaria cure or something okay so let’s we have a theme like we need to make sure we want to Seafood is this like a poultry thing do we want to do veg I was think I’m thinking go more classical cuz everyone understands classical there are so many contestants here that have professional experience and that’s something I don’t have after Master cheef I’ve become a mom a a and my Continuum with food ended but I haven’t lost my passion for food I want to prove that I can’t win let’s do entree cuz I’m worried about time entree we’re doing potato now ideas I can set a rosty into like a little square slab potato rosty basically for our entree we’re making potato cake we’re going to top it up with taraa some Baga finish it off with some really nice garnishing so Tomy be and lamb and black garlic for main course we’ve decided to do lamb backstrap pni buet as well as the black garlic as a wonderful finishing sauce I know it’s very simple but pet like almond orange with a like spice ble and you can do 6570 serves for dessert we’ve got a spice creeme Brule with branded apples and we’re featuring Ginger through both elements can anyone jump on dessert you need a third person do you want to do it to meor cuz then you can be jumping off if it is a simple one you can jump off and be captain from that I can do that you be in there okay no problems we have lost a bit of time with planning we’re going to go in okay but everyone knows what they’re going to do and we know exactly what we’re going to put out on those plates right Green Team Blue Team 15 minutes gone so I I just needed something to put into the potato on this entree I’ll be working with Simon Tessa and Sarah any questions KH ask me yes anything I’m good Chef usually we spend hours prepping you’re on trays over here these two Ventures this is Mains today we’ve got 2 and 1/2 hours this is going to be insane you got right away you’re busy Chef let’s go the first thing that we do with the potatoes is we peel them we wash them and then we grate them ready to go into a pot with some ghee and some oil this is going to be CR crispy and super soft in the middle right yeah keep going guys doing well keep being strong feel like I’m on Harry Potter or something right who’s the captain of The Blue Team please Ben Ben two seconds thank you right how you feeling pretty good actually who thought you was Captain was that your idea uh it was a group decision um I’ve run my restaurant for a couple of years you run these things professionally on a daily basis the menu so for the entree we’re doing a capaco nice and Light so how you putting that garlic in there so the garlic will go through Raw on top right for that of course you want to keep it quite light we’re jumping into a pork belly after that okay good and use the potatoes from the judges in there yeah how do we fine- tune this with the dessert where we going so Reynold is going Ginger user time making the dessert a little bit more Savory you’re good yeah I’m all good course you are you’re Reynold so uh my concerns um pork belly uh it’s all about the resting yeah yeah have the crisp salting it get it really beautifully cooked as well when you slice the pork B they’re coming down a square like this as you know down down down down down what they do need to know is 2 4 6 8 10 12 14 portions you need to have that at least times 5 yeah yeah to get over that 60 M yeah so we’re working on 16 per belly so on mind I’d go down to 14 the shrinkage yeah God and I have a conversation about portion sizes and so they lose their momentum after 30 portions so each and every indivual I’m a massive fan of and then something slightly burnt you can’t get a straight slice you throw I’m here to learn from the best it’s coming together to be around the best it’s a comp about what it is to be at the top good luck thanks Jeff 16 portions out of a belly for a big one so four por bellies I’m confident that we go with 16 her belly that 64 portions we’ve got that sorted done oh yeah yeah yeah yeah yeah yeah Rye breads Ry breads Ry breads that’s what it means Green Team Amina let’s catch up please yes thank you how are you feeling yeah a bit nervous being a captain this is a tough gig okay give me an inside to the menu Onre dish we’re going to do potato rasty with a bit of Haram over shave Baga as well and so what’s the protein um we’ve got no we’re just keeping it a vegetable dish wow yeah as an on [Music] Tri okay and when was the last time you went out to a restaurant and sat down and ate a potato rashy with some Baga as an appetizer I I I’ve never had it Gordon’s unsure that maybe our Entre are a bit too simple Gordon is pretty scary he’s not really buying the fact that a potato rust is going to be enough as an entree he thinks we should have an addition protein element to it my freaking God Gordon thinks the dish is too simple I’m not blown away by a potato rushing I know deep down inside we could do better when to see what the blue team are doing I know DN well that your starter is way behind come on we got to get this yes chef can we have a chat Gordon’s unsure maybe our Entre are a bit too simple he’s not really buying the fact that a potato rust is going to be up as an entree about a week ago I was at home very comfortably sitting on my lounge with my little girl and now I’m in a kitchen with Gordon we’ve got to speed up okay everybody captaining a service challenge he thinks that we should have an additional protein element to it the role of the captain is super important I just need to go and wander the pantry for a sec so I can get some ideas it’s to make sure that our dishes are creative that they can be done in the time it’s a fullon job where’s am gone oh just this [Music] Pantry I didn’t say change I we’re not changing we’re not changing we’re adding adding smart come on guys yeah Premier League Premier League yes we got this yes yeah I have to not look at you cuz I’m going to cry cuz I’m so excited to cry girl I to win I’m on dessert course and I’m helping out with the custard apple p whoops some of that Sugar went out this is going to be a really classic tart on the plate but really beautiful and elegant with apple filling custard and a brulee top this is all about confidence really it’s just a tart on a plate can you just hold that open while I P is it salty I’m on the entree section today um we’re doing um some raw beef with um burnt onions black garlic and some crispy salt wish you Reon black pepper yes I’ve done something very similar before you guys a salt mental no yum seasoning correctly seasoning Queens fingers crossed it all turns out really well R how you feeling yeah pretty okay tell me about this what you’re doing uh doing a ginger ice cream with orange blossom CR and honey twill and user gel I I don’t want to be too adventurous you are adventurous I love the fact you’re so reserved yet you know damn well a what the ambition is and B that you’re playing to your strengths right yeah which is important let’s go guys how cool is this we’re cooking with Ramsey today for the green team’s main we’re going to do lamb beat a couple of ways a puree and a Lov little black garlic griet my strategy to get the lamb cooked perfectly for all 60 plates is to cook it via the SV method they’re going to get it on to a really hot for right at last second just to sear it this is a really good way of making sure that all the diners are going to have meat that’s cooked exactly the same so you have the Rolls-Royce of cut here I do what happens to meat when we s e it at low temperature it turns look at this here what is that well gray on the outside gray on the outside you know this you teach it professionally I’m going to get it beautiful and see it on the outside I’m nervous 2 hours to go okay there’s a human being on a plane that can run a marathon now in less than 2 hours I think what you can do with lamb come on wake up Gordon’s not the kind of guy that you argue with but I’ve cooked it this way before and I’ve had customers that absolutely love it so I’m going to stick with it at this stage can we have a chat we want to know what’s going on oh boy oh no that bad let’s start with the green team first here’s the sad news the starter they want to do a potato rashy with some Baga that’s it after that they’ve got the eye of the Lamb yeah know the strap the Rolls-Royce yeah they were soup eating it in a bag dessert dessert is a pastry tartlet 60 of them with a creme Patisserie bruid the only saving grace that I’ll give them as po she does it day in day out that’s what she does opposite of the spectum The Blue Team I think we start off with a capacho of beef strangely going onto a pork belly potato it’s a long process almost like a sort of Smash Potato yep desserts sounds amazing guess who’s in charge of that ding ding ding they do seem a little bit more together than the green team but here’s the fascinating thing they haven’t worked out yet that the desserts need to know what’s going on with the main and the starter so they can jump up because as that last part goes they’re up on the balcony that’s the worry Green Team blue team let’s go come [Music] on we need crackling have we salted it no we’re about to I’m totally in my element cooking pork I cook pork belly all the time I love to cook with fire it’s kind of Primal and everything tastes a little bit better with a bit of CH and a bit of smoke I really want to show how cooking over fire can be so much more than just a steak that’s looking pretty Dam good just going to sitting on a bed of apples a bit of Rosemary just going to roast it off beautifully get some really nice crackle get that fat rendered down hope to see some crackling starting happen real soon are there more potatoes after this yeah oh there’s potatoes oh there’s potatoes there’s potatoes today it’s the monster MK 199 minutes before we start serving our starters Amina I need to see some food give me a time please 10 minutes minutes 10 minutes 10 minutes M guys can I get a tester in 20 minutes uh 20 minutes 20 minutes thank you 10 20 dessert 30 minutes for test 30 thank you 30 minutes Captain blue team give me a time please 10 10 10 good 90 minutes to go come on guys keep pushing on TR we’re going to do a potato cake AO and we shave some Atara on top once the potatoes are cooked I need to put them into tray and into the blast chiller to set before I can slice them about 40 tops in the freezer and then we slice and we fry and that means the elon’s done Gordon thinks the dish is too simple come on K you got this we got to get a second now get into third now okay um um um I feel like poaching and smoking fish we probably only need one fish that needs to be done and then we flake it over the top yeah yeah okay T things that she can smoke and fish and I think that’s going to go so well with all the flavors we already have just I’m going to it’s obviously got to be cooked down um and give me an S an S give me an A and give me an l l give me a t t I thought you were spelling my name salt oh mate thanks good love the idea to smoke fish by the way love that idea I’ve got spoon here darling thank you got a bit of orange blossom white chocolate and a bit of lime Z as well delicious amazing thank you why using the stalk in the past nips if you’re going to make a puree there’s no chance that’s going to puree smoothly with what in the middle a store I got eyes in my [ __ ] who’s cooking this Pork yeah Chris me there’s no color on there guys start it off 250 260 yeah 280 and once you got the color then you bring it back down You’ got moisture starting to form on top bring it down give it a WIP down now get the salt off it where salt goes water follow any questions far away yes put it in put it on ADD both teams haven’t shed me a single dish yet captains I need to see some food urgently we’ve made enough for an army everything’s coming together really well for ad beef kacho Onre but I’m really nervous because it is such a simple dish Chef Ramsey Chef okay underneath burn chilot in like a sub style some beef seasoned black pepper olive oil salt Bush leaks garlic good be I don’t want the beef to be the hero I want the onions and the garlic to be the hero okay [Music] fine if Gordon doesn’t like it we’ve got nothing to fall back on the a is delicious thank you I love the beef what’s the other leaf on there uh s is the only bit that you need less of cuz it’s just a very hard finish on here and it sort of Tangles with the smoothness of the puree and the beef but the textur in the crunch behind Bey done now start thinking about the execution okay y to impress gner Ramsey with the beef kacho right girl what thank you very much yes blue team let’s go Green Team let’s go Amina I’d like to see the starter please we need to do a test plate for Gordon we need to know if there are any problems in our dish right now the potato cakes are in the fryer for about 4 minutes just until they’re golden on the outside this is Yum and then I serve it with all of our other [Music] compliments I’m here to get the best out of you visually Y come on that’s the smoke Snapper there yes why is the potato so gray it’s bloopy the potato inside is stodgy a rush it should be crisp from top to bottom we got work to go on there yeah I need to see the lamb we show me that please show me that Holy the color of the Lamb that’s why I said please don’t do the subed I tried to help Green Team come over 30 seconds all of you I’m seeing silly mistakes this is a competition I want to see a bit more the Vigor the determination and more importantly where’s our standards cuz we’re doing things that is not to the best and I know we can be better come on where’s our standards yeah cuz we’re doing things that is not to the best and I know we can be better I’m here to help ask me anything you want but I want the best Step Up all of you let’s go guys Green Team sorry I’m feeling a little worried main course can I can I have everyone if Gordon’s giving us negative feedback I need to take that on board the issue with the lamb is that it’s looking gray I’ll just start stearing that shall I don’t want to be the one that jeopardizes out team in this challenge so we’re going to cook it from scratch so do you guys want to see and then finish in the oven I know that we can come together on tray are you guys ready in 40 minutes yes chef no one wants to be serving study potatoes to diners once they’re fried we’re going to shove them in the oven continue cooking on the inside beautiful we’ve got enough time to fix it so let’s fix it we’re good to go I need to keep everyone pumpy means everyone’s going around and just to feel what they’re doing is going to be a winning dish hey Green Team what are we going to do we’re going to win we’re going to win are we going to win yes all right love you when you start using that voice like that now feel the energy in here so much better Blue Team Green Team we’re down to 45 minutes remaining let’s go [Music] been nominated myself as the leader for the dessert team on the dessert team is me Reese Tracy and Jess the components of the dessert will be a ginger ice cream an orange blossom crur Yuzu gel and a honey twill it’s quite risky using Savory flavors F time but I love a floral and light refreshing dessert that’s there I’m really excited to be working with Reynold his desserts are out of this world Reynold’s flavor combination is very out there he’s using Thyme and Orange Blossom but it’s anybody that can make that work it’s [Music] Reynold did you just steal my bowl no I’m on the Green Team I’m in charge of desserts oh no they’re underneath I’m being a psycho we’ve gone for classical because we know we’ve got Reynold and some really technical that cooks on the other team we have gone for more of a um comfort Vibe so it’s custard And Pastry which is my strength they’re my best use the dessert I’m making an almond orange pastry with a spiced Ginger Brule with a little branded Apple underneath I delegate myself the pastry Rose is doing the custard and Sarah’s doing the Apple the risk with this is that Gordon is from a classical background and we will really really need to nail this if even one tiny element is like not spot on it it’ll write the dessert off like literally it’s really not hot is it no I might rotate them the atmosphere is absolutely insane let’s go come on greens let’s go thank you Ben did somebody speak up careful guys please on fire Gordon’s worried about the crackling but I’m the meat guy [Music] it’s looking absolutely delicious it’s crackling Fat’s rented I’m just got to let them rest now that P Valley looks awesome it looks so good the sauce is coming along absolutely beautiful I’ve added some apple cider and apple side of vinegar in there bit of seasoning that’s going to be cracking is that all right man I would like bathe in that the guys are working on their potato mash this better be bloody good potato it’s had about 60 man hours spent on it hopefully those elements will get that dish over the line bring it together now bring it together now yes [Music] okay let’s go guys come on [Applause] [Music] guys this is it guys our guests are arriving we are serving in under 10 minutes from now let’s go come on let’s go come on B media stars on the pass 5 minutes from now yes yes thank you all right potatoes inov this experience of being in this kitchen compared to my own restaurant is totally different we don’t get 120 people sit down at the one time this is hectic bring it together now all right guys come on let’s go but Amina is killing it you’re doing great job behind thing I love most about Amina is just Cal she just brings it all down see hear that voice very calm maybe you want to start thinking of ideas of how to play then I can come with you and then we can sort it out Co the potato cakes are really crispy I’ve tasted Sarah’s Tara it is so beautiful down Chef there you go thank you chef and Tessa smoke fish is divine we’re ready for this 90 seconds to go let’s go back coming to the pass Back 2 4 6 8 10 everyone have a tail on them yes chef yes chef let’s go service is live let’s go come on all right guys come on let’s go come on guys we can do this guys we’re going to be really generous with the seasoning yeah salt pepper olive oils finished yeah first table please blue team let’s go first table let’s go table one four covers away please let’s bloody go service time and I know exactly how I want it to look so we’ve got the chot on the bottom beautiful and then just some horseradish we’ve got a little bit of horseradish crem fresh and the beef goes on top of that meals and has this is cut beautifully thank you Chef all right I’m ready for garnish and then it’s all about the garnishes so the salt Bush the crispy leaks some black garlic and then some little garlic flowers make it really beautiful give me time that first table please uh we’re 2 minutes Chef 2 minutes service the energy on the pass with the four of us plating is amazing beautiful this is good everything’s looking amazing and it’s like oh my God we’re finally here plating up this food chef let’s go it’s really really [Music] amazing hre are going along really really well Happy Chef absolutely so I can go and check in with the mains the pork looks good it’s been sitting to rest I want to have a chat with Chris about how we go about carving it I’m just worried about how wide I think that’s what we need like that wide I want him to trim the edges of both sides so he’s got a clean slab to work with and then get me 16 portions out of each clean slab of pork belly Ben why in the is he slicing the pork when it goes dry in a heartbeat stop slicing the pork I thought it were going no who’s going when it steams like that we slice it what happens it goes dry slice it as we need it it’s pork belly not a pork scratching it’s not a banquet it’s a restaurant chef chef come on yes chef sorry Chef on M [ __ ] stop slicing the pork it’s pork belly not a pork stretching it’s not a banquet it’s a restaurant Chef me I’m confused at this point is Ben’s kitchen sorry Chef on me Gordon’s calling the past [ __ ] but I’m communicating with Ben come on and I’m like looking at him looking at Ben Ben told me to go you told me to stop I’m unsure about who to listen to pop them back in and keep them and hold them okay so I get the pork back in the oven just got to put my head down and they can sort it out how about it the tension you could come with a knife wow isn’t it exciting this so exciting I actually love it because early on Gordon was a bit subdue he is well and truly out of the cage now is he he’s on fire right we got to go guys beef’s on there yeah I want a 30 second count on that beef let’s go come on it’s too long cuz the Beast is getting so come on these ones just need horse riders shift two hands are quicker than one let’s go they’re fine to go thank you servers please pick up right oh I think this is us hello thank you very much thanks very much thank you BL team beef kacho burnt onion Pama black garlic it looks nice yeah I think so too absolutely well presented lots of texture and color going on here I’m tucking in that’s a really nice dish I’m about to say the same thing the horse radish is a great addition they’re best mates with both black garlic and the beef obviously there’s a great balance in seasoning and acidity as well lot easy for ourselves I think it’s a Well executed dish um I thought it might have been a little on the safe side but all of those components had to be banging and thankfully they are they work really really well together the beef’s treated really nicely beautiful those slivers of black garlic I was kind of like thinking is that just going to be a time waster I think that’s really really great those little punches of extra Momi bomb love it I think in terms of it use here they’ve done really well to incorporate it in in two different capacities this is a really really lovely deal so like it I’m actually not going to stop so nice nice nice what great start for the blue team terrific start service come on Green Team starters are going let’s go yes chef one minute Chef go go go Gordon wants every dish to be perfect on the PA to send out don’t stack the potato cakes guys they steam so we need to keep the standards really high don’t stack them for sake he’s screaming at me but I I understand why I get it now make sure they’re crispy guys keep them crispy yes can’t I want the best I don’t want soggy potatoes on there yes chef he needs us to communicate he needs us to work together as a team come on guys please be better than that come on be better than that all right you happy with that everything I am backing this entree 100% it’s not just a potato cake that you can get at any takeaway shop all right send those out please thank you [Music] round two oh wow thank you very much go J thank you all right smoked Snapper potato cake and tarama just off looks when it hits the table it seems like the chaos kind of went all right distilled into something quite good looking there I think I’m not mad in the way it looks it is a bit like a fish finger I don’t actually mind if fish finger to be let’s try it yeah I’m me [Music] and The Middle’s a bit mushy but I think what’s happened is they’ve washed the starch off the potato if you wash the starch off it doesn’t bind together and then when it Cooks when you add the heat inside it just turns to Mush don’t let them take out too many otherwise they’re all going to steam okay in that regard a little bit of a fail there I have to say conceptually though he doesn’t love fish and chips I’m really happy with his fish yeah looks good it’s crunchy on the outside there’s a salty pop of the salmon caviar and also the tarer as well being silky but also super salty I quite like it as an idea execution wise a couple of tiny little floors there nobody likes a squiding middle I think with mine I’d like a little bit more of the smoked fish flavor um I was kind of getting a lot of the taramar um a little bit of a taret and a bit of vidity as well come on Green Team five tables to go last push come on for me me I think if I’m going to look at you know blue versus green here Blue’s edging ahead for me in terms of the Dish service please come on Blue Team Green Team each and every one of you are back to win I want to sit on those plates let’s go service please service please beautiful we need two more let’s go B beautiful guys bloody beautiful bloody beautiful bloody beautiful DARS right finish those four and then we do next four just keep pushing we’ve got this Laura Amelia Harry come on keep it going home Strike last plate well done let’s go gon calls last table guys we are so close yeah make these last ones sexy yeah yeah service please last table blue team let’s go we pl the dish 15 please pick up we send it out service please and there’s a a good feeling you cannot beat that entree you three exceptional job say goodbye to your team and get upstairs to the balcony but now the entree team is going to head up on the balcony all right mains you guys need to be cleared down and ready for service but I hope everything is going a plan with the mains come on guys Jesus Christ come on guys almost done come on guys we’re working as if we finished we haven’t finished yet come on yes yes speed up come on keep pushing guys home stretch guys Entre are almost finished eight Place guys come on yeah Services thank you the thought of people finishing a course and leaving off to the Gantry it is a little bit hard because you just wonder what if something goes wrong and we don’t have enough hands to help around quick quick quick quick come on guys I’m hoping that everything runs smoothly and we just need to be really efficient with time all right how are we going over here guys with Mains yeah good good good getting ready but over the dessert there’s a bit of chaos going on let’s just dis sh these first cuz they’re tricky to get out po they’re a bit stuck PO let me know when you’ve done the last haret please yes yes chef today I’m making an almond orange pastry with spiced Ginger brulee with a little branded Apple underneath so what do you do if you go like this and then go like that don’t don’t no they’re breaking holy [ __ ] we’re breaking a lot of shells go easy go easy go easy the touch shells I made them too thin they are breaking left right and Center we’ve broken more than we can I’m in trouble po give me a time for the uh dessert please uh a dessert yeah for me to see um just show me one tart so I get my head around the dessert things are starting to fall apart and Gordon is is asking for a sample last table guys come on entree is nearly served our custards I don’t even know whether are cool down enough po come on but where’s the urgency let’s go I am starting to have a meltdown I just need one more full tray 48 12 16 20 I have another tray there’s no more T shells no that’s it PO let me know when those tets are done please holy [ __ ] this is bad holy [ __ ] we’re breaking a lot of shells PO let me know when you’ve done the last taret please yes yes chef the touch shells are breaking left right and Center we’ve broken more than we can po give me a time for the uh dessert please and Gordon is asking for a sample I just need one more full tray 4 8 12 16 20 I have another Tru there’s no more t shs no that’s it I’m in trouble holy [ __ ] this is bad how did this happen it’s only three elements and I’ve just managed to Ste shoot myself in the foot okay I have to do more touchs okay last table guys come on we are now nearly the main course and I’m making new pastry shells how many do you need to make 12 it looks like an absolute Inferno around me but I get my tart shells in the oven and just cross my fingers last table greens come on guys yes chef go go go go go go let’s make them sexy GRE team Mains start getting your stuff ready yes sir start thinking about your systems now look at the way they’re operating and think of the standards and after you send that last main course you’re out of here all right yep service please thank you the last entree plates have gone out despite the initial chaos I think they’ve done a really good job that started off slow but we finished strong okay get up to the Gantry well done come on let’s go well done guys well well done well done now it’s a matter of getting all our main elements out there ready on the PA land go beautifully we just chucked a prob tometer into it looking the good today for the green team’s main we’re going to do lamb beat a couple of ways a puree and a love a little black garlic G Street the cigarette here is letting it rest yeah and there some button just basing as it rests beautiful time in there and Bas Bas Bas Bo I’ve had Glam onto the hot plate searing it off to keep it still lovely and medium around the inside and I’m just going to bring it back up to temperature with a quick sear just before it goes out to the customers Blue Team Green Team Main’s away let’s go all I let’s do it let’s do it let’s go let’s go get the benches clean get a stack of clean shopping boards to cut that P you got your be thereal thank thanks man this is this the Black ex yeah we got everything let’s go guys doing well doing well are we doing as many as we can but check we’ve been all right guys we’re going to nail this yeah yeah everyone know their job for the main course Callum has been allocated to look after the lamp so I’ve decided to ask Linton to be leading this paast while I’m hope hope with desserts four portion of the way table one please let’s go yes chef yes chef little left pure little less yeah half Linton has just got an array of professional experience so I’m just very happy that he’s leading the pass as well you guys have got this under control we need to move a little bit faster it’s getting cold come on guys push push push push plates start filing to me and it’s exactly as we discussed caulif puree is going down yep go go go go Lamb’s going on perfectly cooked pickle beetro is coming on said that’s Beau black garlic sauce put the garnishes on and off it goes service you set the bar keep it now first aable gone well done in season 5 I came runner up straight after Master Chef I went into a commercial kitchen then I went on to write my first book I did a cooking show and then I stumbled into probably my most important career and that’s being a husband and a stay-at-home Dad I’m back because I love it I want to provide for my family and hopefully they’ll be proud seasoning good take them away please clear the P I think this plate in 2 and 1/2 hours Has Come Together perfectly keep it going yeah keep them coming if you can I’m very impressed to see the Green Team rallying need to be perfect guys perfect this is what we hope for you you don’t want anyone to fail two ready please go table two please let’s go and here we go who would have thought first in on TR Green Team out first with Mains and must I say that looks fantastic it looks kill but the smell from that black garlic sauce is Yum reing they coming back right so we have l L backstrap black garlic sauce with beach and cauliflower puree after all that trouble with the lamb how is it cooked hopefully to [Music] Perfection oh my L is cooked perfectly look at that it’s gorgeous stunning mine’s great I’m really happy with the degree of Dess after all the Su or not to sued debate that is table four there guys yes yes sir good keep it going guys what do you think of the U the black garlic I love it there’s an element of restraint in that sauce which was very very good it goes so fantastically well with that be come on Green Team you’re doing a marvelous job I loved it I really really LED it AB well I it all I smashed it I agree I think it’s a really smart dish and a really great way to use that black garlic too yeah said that was the hero of the dish and I know they weren’t setting out for it to be the hero like it didn’t have to be the but that is a banging sauce that is a really banging sauce which if they get 60 of those out to those customers it is Happy Days absolutely I agree guys you’re doing good yeah doing well you’re doing well you’re doing well right give me a time in the first four how long please eight uh four minutes let’s go table one and table two four each let’s go can we get eight pork please eight pork please let’s go hey let’s go please Chris get a straight your dead knife so you can go through the crackling come on guys por looks like it’s been chewed by Bulldog let’s get that pork Nice And even Chris yeah pork coming now yes service is really frantic but we’ve got all the elements up T three T four yes good I want to see that pork glistening glistening glistening glistening the pork looks juicy I think the apple cider gravy is phenomenally good and I’m happy with the mashed potato bring the shoe please come on all that pork just sat there exposed see look at that there you see how dry it’s gone gener where it’s all nice and moist when he slice it glistens okay let’s go of course no one wants their dish to be the one that lets the team down I’m hoping that’s not the main course come on guys come on Blue Team woo woo and blue team arrived all right thank you very much thank you wow that’s a big generous piece of pork a very generous piece of pork okay so blue team’s pork belly they’ve got pork belly with cauliflower and potato puree I mean visually who doesn’t love contrasting colors you have you know the purple and the green and the yellow from the puree I’m going to [Music] try I think that pork is really really yummy it’s really good um it’s cooked well we got crispy crackling so that’s a big thumbs up my puree it’s a little stodgy like it’s feels like it’s been a little too overworked yeah potato is the one here it didn’t shine yeah as good as the pork was as nice as the apple sauce was for me I can’t see past the potato may I say we’ve had two sort of potato fails here because this wasn’t great it wasn’t perfect and also the entree in the Green Team sty Center potato as well not really understanding produce the best they can come on Blue Team come on come on come on let’s go blue team we need more P hey pork please Chef now yes chef we need that pork service in a restaurant is supposed to be the easiest part you have all your prep done and then it’s really just a matter of like plating up and making sure everything’s perfect but there seems to be some lack of communication going on where’s that pork I’m worried about the inconsistency of the size of the pork some people pieces are really big others smaller I’m getting a bit worried that this hasn’t been done correctly Ben yes chef portion has gone super small half the size your team nowhere near the same standard nowhere near the same plate do something about it Gordon starts to lose it a little bit now portion sizes aren’t R if I’m sat opposite with this stingy little piece of bacon based on the first plate would you be pissed off I’d be well pissed off pissed off come on demand the best we’re not short of Port belly we need portion control to be bang on as it was for the first one this dish has to be better than perfect because we set the bar so high with the entree cut it thicker or two slices but someone get it going we’re going through slices Chef now how much pork you got left there how much pork have you got left I’m trying to talk to you guys no one’s no one’s talk that is it yes we h four bellies you are [ __ ] kidding me make sure they’re perfect season fingerprints n nine1 was to go stop blue team come here all of you come here what just happened bring me the pork that’s what we got left right I’ve got 1 2 3 4 5 6 7 8 nine tables 49 of 36 and we got enough pork for eight portions [ __ ] oh my God oh my God oh my God we don’t have enough [ __ ] stop what just happened bring me the pork that’s what we got left right I’ve got 1 2 3 4 5 6 7 eight nine tables four NES are 36 and I’ve got enough pork for eight portions oh [ __ ] oh my God oh my God oh my God we don’t have enough [ __ ] bring me that was there oh God where’s the rest of the waste I can’t believe we’re going to run out of port is that it that’s the waste yep and there is no backup por did you throw any away no of course not we did four full bellies but you said 16 portion yield yeah I said be smart trim what off that take it down to 14 4 * 14 is not 60 the reason there was no backup pork is because we had a plan for belly 16 portions come off a belly you count them out I thought that was happening it’s nine tables I’m not bullshitting no no I don’t think you’re lying to me Chef I’m trying to do my job the problem was portion sizes aren’t right you’ve given up too much pork we can’t take it back I can’t run out to a table and say excuse me you got too much and I need it for later I’m not laughing I’ve got nowhere to go I look more stupid than you I’m supposed to be running this kitchen so we are in a deep dark hole and we need to find a way out can we come together as a team and come up with a solution to how we finish this please yep otherwise we may as well switch off and head into the elimination of Sunday night yes Che yes Che get your heads up by the way yes chef now I’m the captain that it is my job to get us out of this deep dark hole so that can be saved down the middle save what you can from that save what you can from that split that so I quickly grab Reynold and throw him on that station to help Chris out in getting out Those portions we need 36 give me 36 equal portions of pork everyone back to their stations back to what they were doing B yes is possible but whoever slices it needs to be absolutely precise we’ll do it we’ll do it we’ll do it good let’s go come on Blue Team we’re back on we may be down but we’re not out come on let’s go come on Green Team push it finish Green Team let’s go all right guys we’re doing really well come on come on how many plates have we got 2 4 68 right let’s go come on finish please eight plates left to go two fours last table yes come on let’s go boys come on guys come on guys eight plates left you’ve got this don’t slow down we hav’t finish yet come on service the lamb is blushing each and every time I’m so glad that we came to the decision to grill it go Ben Linton Hayden and Callum well done thank you Chef main course is finished the lamb looks fantastic well done the debacle over the pink lamb versus the suid lamb I think you made the right choice yes Che last dish has left the past it’s time for us to leave the kitchen head up to the Gant tree get out well you’re getting yourself ready for service you got gastro sugar yeah perfect now it’s up to dessert to bring it home for us just hope that they get those desserts out on time is going to be tough with only three of them captain of the Green Team Amina yes I need to seek dessert okay what do you want do you want a fine brunoise of slightly like sour apples on the top what do you want how do we make this find of green apple done green apple are you sure 100% I’m 100% sure dessert okay this is a crucial time now no wait or orange po time apple apple 100% Apple I’m sorry yes look seeing po so frantic breaks my heart like she’s such an amazing capable cook and I know that her internal dialogue is completely shutting down on her now and I know that she’s freaking out let’s just get it done let’s get it done nothing done until it’s done mate nothing’s done until it’s done I just need to snap her back into reality and just remind her that actually it’s really good dish do you think we should leave it out the Apple yeah let’s not second guess ourselves anymore our strength is classic techniques classic flavors it’s not the big fancy dessert I’m going to start filling getting everything ready the Branded Apple goes on the bottom of the shell under the custard finishing it off with a brulee on the top once they brulee Chuck them straight on the path I am not letting a Gordon service challenge go by with a fail today like there there is no way that’s happening on my watch oh there’s no giving up you never give up in the must Che kitchen you never know p is lovely really good indeed okay we need some more pork please let’s go Blue Team last two tables last eight portions Focus let’s finish it off finish finish it off come on eight portions let’s go eight portions of P plate four and four come on Blue we need to lift this up a bit finish strong let’s go get cleaned up behind us ready ready for desserts come on guys right service please service out let’s go go go please let’s go all right clean down lights off clear down guys the last PL goes out for Main and it’s a complete ju to position of the last plate going out for the entree even though it’s done you know you missed the mark ball is not lost we had a stick a bit in the middle portions inconsistent carbon was bad dish looked great they’re loving the pork we’re inconsistent with that portioning with the dessert make sure we have 60 stunning portions okay yeah well brought back okay well brought back thank you Chef so the CR is there the canal is going next to us where does the T go the T go on the side I’ll show you I know Mains are done back on dessert and we get cracking making sure everything is ready I’m really happy we have a strong dessert team we have to really nail this right blue team Green Team here we go final push this is it away with your desserts let’s go let’s go home come on go 1 2 3 4 5 6 7 8 9 10 11 12 come on dessert team give me a time for the first four desserts please how long uh 2 minutes 2 minutes let’s go the dessert will be a ginger ice cream an orange blossom kemur uh Yuzu gel BT Honey Gel and a honey twill other side thank you I did place on this side too I’m super happy with the balance of this is the ginger and the ice cream it is quite strong but that’s going to cancel out with the orange blossom cram is quite soft the honey tool for the texture bit of thme buds for a bit more fragrance and as well the use a gel for acidity okay the dish I kind of want it to look like sort of like a beehive beautiful one table at a time let’s end it a hive please table one away let’s go Reynold stepping up this weight is lifted off my shoulders next table is table two Police Service this is what a kitchen is made to feel like we’re back humming and not only that it’s a dish that’s going out that you’re proud of and you know tastes good T three quick quick quick where’s waiters they’re more Spar than the pork belly where are the waiters please and here we go oh goodness look at this Ginger used to time and honey I think we all agree the presentation looks unbelievable it’s gorgeous going in yeah going [Music] in let’s go I’m not a fan of that going in yeah going in eight and nine service please go go go [Music] [Applause] [Music] go I’m not a fan of that quick to that to doesn’t go soft got a pallet full of time I’ve got a pette full of Blossom is Virgin on your Nan’s poery going on in my mouth not great just a little bit too habous and and and sort of Flor at the same time come on tra time time time at first I got that hit of Yuzu and it’s really refreshing and that beautiful floral Citrus thing that we love about Uzu but there are lots of big things competing in this place and the more it settles the I’m not sure about it have ready I have to agree with jock I enjoyed it a lot more when I bypass the time and I found myself really finding parts that I did like but then if I eat it as an overall dish I’m not that much of a fan it’s I I get that pop puree Sensation that you’re talking about and it just takes over your whole palette excellent R we’re moving a lovely past let’s go I also think the the ginger element yeah very very subtle and kind of gets taken over again by everything that’s so big it’s really interesting because rold has been like the guy at the back just motoring you saw him over there with his goggles on two mixes at a time like putting that liquid nitrogen in it it was it was bet it was a sure thing yeah back to Table Six and table 7 yes on it keep it going guys yes yes sir back to the Lonely Hearts Club with nothing coming out the Green Team it’s like everyone walked off to the beach where are they all I’ll just do as little demera as I can yeah very little give me a time for the first four desserts please where are the 12 that we just made huh anybody Green Team POA we need to demold the other Tarts fill them with apple and custard the let me do this let me do this you go this is not a silent game of shad’s four Tarts please and might as well talk to the oven I can see po just frantically trying to pump out those Ginger Tarts knock knock anybody at home I’m coming out now they’re feeling our tart shells with the apples and the CRF how long for the first table but Gordon’s yelling at us he wants these desserts on the past I just want one table four dessert service has to start and these desserts need to get out now we start planting out the first FL and we put the whipped cream under the crem relet Tarts Apple nothing goes on top of the creme relet because we want to maintain that really nice shardy piece of toffee on the top can we go ladies please come on ladies We Are Better Than This honestly you’ve got four one two three clean the plate clean the plate clean the plate go please table one Serv please for sake second table now four more it’s just high intensity at the moment I want some energy let’s go come on yes chef yes chef but all that matters is flavor and I know the flavor in that tart is just singing Ginger Serv please thank you [Music] thank you very much w w w spiced Ginger brulee and branded Apple simplicity at its best it is it stands alone doesn’t it [Music] I can definitely smell the ginger so that’s plus the spice Factor was fantastic you know you can taste the ginger and the Brandy in there as well and the cloves there’s so much going on there it’s almost Christmasy how long pleased have with five four more uh 1 minute the pastry is topnotch it’s delicious it’s crisy undisturbed by the unfortunately soggy custard that is the inside of that T it’s a shame cuz it tastes fantastic please let’s go it’s like the reverse of the blue team technically Rena was spot on yeah the flavors were out this is like Flavor Town spot on but the technique trying to Brule that custard has just made it melt it’s a again it is a real shame cuz the flavors are definitely there seven tables to go we got this guys keep pushing I mean if this brulee was text were perfect every single element tick tick tick across the board this could have really given the Green Team the win however there are elements here that are faulty and so this now throws everything into contention and we really need to think very critically about who ends up taking this home it’s going to be tough come on last four here we go come on guys make these last ones count come on Well Done Right to the end well done so let go pick up please good guys hey good job guys well done take yourselves up to the balcony well done get out of it guys we’re almost there come on we’re we’re really close guys all right four more Ts last two tables guys last last little bit up GRE let’s go let’s get these out go please what up up [Applause] s in the end the brulee tastes good it definitely has a lot of ginger in it the tart shells do exactly what I want it’s going to boil down to flavor and there’s a lot of flavor in that tart wow um that was a bloody nightmare um tough start you know shaky middle but a strong finish um so right now I’d like you all to thank them up there for creating this uh incredible experience well done guys [Music] what a day seriously I do not know who’s more Shell Shocked you guys or Gordon Gordon how did that go listen that was tough tough for both teams it’s very hard when You’ got such incredible Talent too many cooks spoil the broth but we finished strong and tough call 60 guests and the big difference today was a restaurant not a catering event not a banquet a restaurant table service and each and every table was a chance for you to shine right let’s get down to it blue team your entree was a great combination of flavors and each element was pretty much executed perfectly and you featured black garlic brilliantly green team you guys had some great flavors too however your featured ingredient potato it was crispy on the outside but really stodgy and mushy on the [Music] inside so after entree 1 n to The Blue Team you can’t be happy with [Music] that so Mains blue team your dish lacked finesse the purey was grainy the portion control of the pork was totally out of whack while ours was a really big portion too big I’d say by the end of service there wasn’t enough pork to go around Green Team on the flip side your dish was the definition of refinement beautiful smooth puree perfectly cooked lamb and the featured ingredient black garlic in that sauce Sensational and brought the whole dish together well done so men’s a win to the green team so that makes it one oh the dessert blue team your dessert was technically perfect but the flavors were overpoweringly floral and the ginger was a bit missing in action missing Green Team technically your dish had flaw but the pastry was perfect well done and the flavors were absolutely on point and your use of Ginger came through loud and clear God and that’s why you are today’s winners my auntie po pulled through with flavors hold on guys oh were you expecting that no not at all how was that cook for you my dream to be yelled at by Gordon Ramsey did come [Laughter] true it was interesting because I just really haven’t changed much like it it really was like a Team Challenge from season 1 I just completely had meltdowns but I’m very relieved well congratulations you got through it blue team I’m sorry to say that means that you are in Sunday’s elimination but before you go one last thing you guys are not quite out of the woods yet oh this week the winning team isn’t automatically safe from elimination what in fact only one of you will be safe [Music] great you’ll find out more tomorrow when the 12 of you begin the battle for the only safe spot what and on that bombshell get out of here congratulations [Applause] [Music] guys they were not expecting that did not see that one coming did [Applause] [Music] they next time on Master Chef Australia it’s Joy your ice cream yeah yes this is where the fun starts Jesus it’s a team relay wh it Simon let the games begin that will whip our contestants oh what a St into a frenzy you want to see it all sexy like as they race to hang on for that chance at immunity slicing he’s slicing the dark [Music]