Best MasterChef Australia Team Challenges | MasterChef World

From making Sushi, to preparing a Seafood Banquet to budgeted mass catering, Season 1 of MasterChef Australia immediately put these contestants through their paces in the team challenges. Subscribe: https://www.youtube.com/MasterChefWorld

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okay guys you got five minutes you know that don’t you his J Julia you can’t find it in the next 5 minutes I’m sorry I’m just have any of you guys seen our beef no your what be no Sammy beat is off the menu beat off the menu y Julia going to speak to Lucas andos tell that y i i feel responsible for the the beef goes missing cuz you know I’m responsible for the whole performance of the team beef’s off the menu has to be why is that what happened uh we have misplaced our beef okay so you don’t know where it’s gone no idea where it’s gone I know it was on our trade when we brought it downstairs you know in a situation like this if you haven’t got it you can’t serve it to the customer don’t even offer it to him time for service was about to come up so put our trust in one another to deliver and win there’s uh a bigger prize than uh a piece of missing [Music] beig we’re pumped we’re excited everyone’s flying around we are trying so hard to get the food on the on the train and all we can see is people lined up at the door oh my God people are actually coming to us it’s really kicking in that we have taken over the restaurant all right man let’s go let’s open up Sammy We’re up mate want to come on The Blue Team you want to eat blue tonight eat blue at Sushi chew have a seat ladies take as much food as you want eat as much as you can I’ll mark the card for you as you take your dishes this is an elimination challenge we have a 2hour service and the team that makes the most money on the night wins The Challenge so you just help yourselves it’s all self-service the the color plates here these ones are [Music] $9 the train went from having 60 dishes on it to about 10 almost instantly and then the real real tough work began of maintaining 40 to 50 dishes on that Sushi Train with a very good spread of the 10 different dishes that we had at any one time we need the stuff in the kitchen like pretty badly this stuff we’re pumping out this week was fine Tom was made in charge of the kitchen Arena however he didn’t step up to the plate at all Tom Tom let me help you can I just give you please just help can you just concentrate on doing what you doing so let me help I just want to get this out of the way I took on too much responsibility I should have either been the manager or delegated somebody to do the rolling of the crab rolls couldn’t actually do the two things things at the same time 10 minutes into the service Tom realizes that he has to concentrate on making crab rolls so he asked me if I could take over stop what I was doing and run the kitchen can you switch to beef I be be it’s gone there is no beef TR can you know make us chop chop and work we’re absolutely CH H I need it faster your guys stuff is flying fine f f they it I felt as if though we were all in the [Music] Navy um he made us you know really pump out our dishes but it it worked it it went smoothly when they’re ready to pay just send them to the front with their Sushi chew card make sure they got all their plates sticked off and we’ll do the payment and then you just reset so you can someone else y love it how’s it going I think we we’re doing pretty well we’ve actually got a full house at one stage we run out of um yeah we sent so many dishes out there so at this point I’m feeling more confident I was actually asking a few customers about what they thought about the food and um they they all LED it they said it’s fantastic we were on the red we were going to go to the blue but we got persuaded by the red team I had the prawn sorry I had the prawn one with the cucumber and the mayonnaise and it was lovely we were on the blue team and it was great we were right up the front and we had um soft Shore crab SE tuna and it was fantastic we were on red it was that um yeah Kingfish was kingish was great so we were at the Blue Table and we thought the bill was excellent we loveish I’ve ever had BL toy I think the red got more plates they have got more plates on there I know our guys our guys are making them very special that’s why taking some time I was uh regularly getting feedback from Josh about what dishes were selling well I think he was a bit concerned that we were a bit behind the red team in terms of the amount of food we’re getting on the train everyone’s oh I’m pushing the the king fish beautiful there’s not a lot of that left so if you get it off it’s off we’ve got none left right heaps of rolls we can do so maybe start at crab fish we’re pushing guys can we uh pick up the place if you can y we were really racing against the clock and do you know what I try not to have this whole self-doubt thing but I did have self-doubt because I’m thinking I’m not rolling them quick enough and people aren’t getting enough food out there but um I actually had a plate come back right off the bat with Bend I think I’ve just got to like be meticulous take my time make each one perfect and it doesn’t matter if it’s slow it’s going to have to be slow because I can’t afford to have any dishes coming back Sam you’ve got 30 people sitting sitting in the blue section yeah um you’ve got eight plates on the train so you need to move your ass hi how you doing mate good we’re here to support the red team and their Sushi efforts well we’re actually full up so if you want to wait for 2 minutes I’m sure I’ll find you a couple of places and we can sit you down the moon in the restaurant was absolutely Electric trick I couldn’t believe it I was buzzing off my head it was very very cool killing it throughout the entire challenge I keep on glancing at the blue team they actually look completely composed and they’re doing things but um for some reason they don’t seem to have as many customers or dishes this is amazing where we’re actually we can’t keep up with the amount of people that coming through the door that’s freaking Chris and Justine’s work mate they’re on every table everyone come in’s got one those two nailed [Music] it can we give them money bu hey team team you got 5 minutes to go you hear that 5 minutes left yeah Lucas Lucas please all this is okay all this is $3 $3 all this is $3 is $3 everything everything three bucks okay two more minutes we have to finish these plates you want come on let guys are you sure you can’t just help us out with one more dish you will never have such Tey like this do it for the red team you can [Music] it tonight was excellent running a kitchen tonight like that was extremely exciting guys well done he well done I’m proud of everyone I think we did very well and I can’t wait to see what we tell it up I think everyone dug in deep it was a full-on task and uh wow that it’s finished I don’t know if we be that’s that would be determined by how much honey we the first Cut’s always the deepest and and I think that this elimination will really change the Dynamics in the house and in the game as soon as the first person goes home there’s one empty bed and that empty bed will then be a reminder that this is a competition and if you don’t step up you you you’ll go home red team blue team welcome back to the kitchen you’ve just faced off in your First Team Challenge and it was a tough one right yes the challenge was to run Sushi Chu restaurant in Sydney for 2 hours during a busy dinner trade the team that made the most money at the till on the night will now be declared the winner As a treat the winning team will be having lunch at upay restaurant in Sydney that’s awesome as as well as enjoying a long indulgent lunch you’ll also get to go back into the kitchen and see how it all works during a busy lunch service now as for the losing team one person will be eliminated here’s how it will work each person from the losing team will cast a vote as to who they think performed the worst during the challenge so let’s have a look at how each team went red team first Gary how’d they go it’s a difficult challenge it really was I mean you probably entered this competition thinking that it was all going to be about you and then all of a sudden you’re thrust into a team environment I think you did a good job you had your heads down bums up and you stayed focused and you kept the Sushi Train full which in the end is what it’s all about so Sandra you were the team captain how do you think your team went I think my team went exceptionally well they all did the jobs I had to select six people to be in the kitchen y two to do the marketing and two to do the shopping and I chose Aaron and I to go shopping one of the difficulties though being the leader being the captain is you need to be supervising I thought I would come back into the kitchen and we would time to prepare and then I would get to delegate but that didn’t happen so sort of a crucial mistake isn’t it who were the standouts Trevor was one of them why uh because he was managing the team and I think that’s what kept the food coming I thought it was Tom Tom was in charge of the no first I put Tom and then I delegated it back to Trevor and Sandra you you nominated yourself as front of house person did you decide that or did the team decide that how did that work because when I walked in the kitchen um I asked if I could help and I was told to keep away from the kitchen guys can I help anyway yeah too many cooks in the kitchen why did you ask her to stay away from the kitchen Trevor it was a very small space she hadn’t done any of the master class and she was just going to get in the way to be honest but Tom was in charge of the kitchen see something wrong go fix it if you see something wrong you got to fix it if you see something wrong you should go to Tom it’s very important in a kitchen that you maintain that hierarchy you worked in the Navy for 22 years no that’s correct what happens when you start ignoring the chain of command when you start making decisions on your own [ __ ] goes wrong I’m thinking okay at least it looks [Music] good you got to see the positive something there’s good ppra there there’s good BR beans for your main course we have a chicken ballotine with a p puree and broad beans the stuffing is cuscus raisin and [Music] pistachia the had a time limit didn’t they to cook yeah who see that’s that’s the problem this okay so I mean that that that’s just unacceptable basically uncooked chicken which is what be one of the great five no NOS of restaurant food mine might just squeeze in to the bounds of acceptability but I’d be bit nervous about eating it oh no I take my words back yeah no no they’re under sadly it’s it’s a probably the best looking dish we’ve seen so far of the the three the Red Man look like you want to eat it beautiful colors on the chicken um the the PE puree the beans Great flavors there nice stuffing but undercooking the chicken a big no no okay let’s see if the blue team can do better with their main course we have chicken two ways it’s oven roasted portions of chicken uh this a budam Blanc of chicken and ricotta filled tortillini with a roast hazelnut [Music] vinegarette oh that’s impeccably cooked absolutely impeccably cooked moist juicy I could happily have just just that breast it’s so nicely [Music] done they they Hazel up that chicken sausage nicely seasoned good flavor it’s very well cooked I like the the little totalan if I’m sitting down in a restaurant and I have and I have that dish I’d be very i’ be actually quite happy with that the moon in the blue team’s fantastic I think we know that we stretched ourselves cuz we didn’t have a lot of ingredients so we’ve actually stepped outside the box and I hope that the critics can see that I’m quite positive about this dessert beautiful tart nice balsamic glaze and blueberri so good flavor combinations and I’m hoping it’ll do well for your dessert course we have a mixed berry tart with a balsamic reduction you like it this reminds me of n’s tea party it’s clearly pre-made fruit with a frozen pastry base and some commercial ice cream the idea is not bad what they’ve done I just sort of think it’s a bit too gruy in its um The Filling you know where I think if if they hadn’t tried to serve it like it was a fresh tart you know had they baked it I’d be going wacko they’ve got some huge advantages here in terms of the ingredients they had to play with so it’ll be very to see if the blue team can actually put have a better dessert I thought our dessert was pretty good um and I heard reports that Kate’s dessert wasn’t that good so I didn’t think um Kate’s dish was on the radar the dessert looks clumsy the presentation’s definitely not not as good as it is on the other two dishes we pled it up I know that the coins haven’t set they’ve run all over the ti it is a chocolate and nut um ganache tart with passion FR Sila [Music] B is just such a thing there too much [Music] chocolate let’s just say that maybe this is for four m [Music] so we have to stop scoring at 10 we can’t go high my God it’s a guilty pleasure on a plate fabulous it’s not a hard dish to make but it’s a huge impact dish when you put on the table now mango and Pion fruit cream does have some good acidity there and it does manage to balance that very very rich chocolate gach do you like it say a lot you know if a restaurant critic is quiet because they’re busy eating I think that’s probably a pretty good thing I love the base gee haven’t they done well I think the blue team is done splendidly it’s a marvelous little Creation with everything that was at their disposal guys thank you so much for coming in thanks Matt it’s been a great experience tomorrow I’ll reveal our decision to both the teams be interesting to see what they say oh my won’t it waking up to thunderstorm this morning it’s quite appropriate for the dramatic and Haro day that’s going to unfold one of us is going to be going home today and we’re all very aware of that I didn’t sleep very well it’s going over and over my mind things that judges might say especially about my performance the red team is particularly nervous this morning as we served uncooked chicken and we all know it I have woken up this morning and I’m oh my God I’m really really scared I’ve never been down that road before in the the they losing team we all agree red and blue team that it’s it’s going to be a hard one to pick if the red team lose and uh we’re in that elimination process again I’ll be the only one who’s been through all three so yeah I mean I’m just trying not to think about it I’m not ready to go home yet I don’t want to go through another elimination there are people on The Blue Team who haven’t had a win yet they need a wind to lift their Spirit red team blue team welcome back yesterday’s Team Challenge really tested your limits each team had 1 hour to prepare a three course meal for three of the best food critics in the country [Music] George you Mentor the red team how do you think they went honestly I think they did a brilliant job under the circumstances they shopped really well can you get some capsicum yeah pepper corns and vinegar thats all right but in terms of the dishes the chicken was a bit of the let down I think basically uncook chicken which is would be one of the great five no NOS of restaurant Chris how do you think the team went I sort of improved on timing I presumed it was going to be restaurant service you know entree main then dessert so that’s what screwed me up on the timing of the chicken probably could have been more vocal though but overall I think everybody worked well Gary you joined the blue team for the day how do you think they performed the shopping was a bloody disaster as far as I was concerned you got some odd ingredients here cottage cheese with sundried tomato garlic butter this is is just rubbish one of the things that you’d agreed on as a team when you left was that you were going to shop for Basics you going to buy things that um you could do something with so to you Kate how do you think you performed as the team captain we put in our best effort yesterday and we’re fairly confident at this point if I could do the shopping again yes there’s a few things I wouldn’t have picked up blue team red team the pressure is really on but the big moment has arrived we’re now ready to reveal the critic’s verdict Matt my guests and I have eaten around the world at restaurants reviewing them we’ve never faced a decision like we one we had to make yesterday in terms of the two teams there was some really impressive stuff going on red you took full advantage of the freezer cabinet blue the first two dishes look weird and I don’t you I’ve seen anything like that in any restaurant in the world in this envelope I have the [Music] result 10 seconds of your life is the time between Matt Preston reading what’s on that envelope and announc ing it to the group the winning [Music] team is the blue [Applause] [Music] team I was absolutely ecstatic it’s a fantastic fantastic feeling thank you Gary thank you Gary for your words of wisdom three Sam Lucas and I have been on the losing team for the last two weeks so I think of everyone on Blue the three of us were relieved that we weren’t going to have to go through the elimination process once again it was the dessert that was the standout dish and a fantastic dish and the only criticism that the two toughest critics in Australia could come up with was it was a little bit big yeah so congratulations that’s the best is we’ve seen from you K oh thank you very I was just so proud of everyone I’m so happy we won I think we really deserved it well done blue team I’m there is a theme to your lunch Ser I’m actually a chief in the Navy I’m on Long service leave to come and do this little Caper wonderful so we figured we’ve got a little bit of theme he might as well use me as a prop okay that’s it come on Brent let him go so Curtis which team tempted you I do like a bit of a theme so it’s going to be on my right The Blue Team I decided to D with the blue team first because I think they put a bit more effort into it than the red team so Brent you’ve got 20 minutes to add all those last little finishing touches to all your dishes make sure everything’s ready to go well actually Gary our team is ready to go with the experience right now everything’s going to spoil if we don’t start right now fantastic off you go then thank you come on team when The Blue Team tell me that they’re going to Forfeit their 20-minute prep time I think to myself that’s some confidence right there these guys must be on the ball they must know what they’re doing welcome to the Captain’s Table Mr Stone thank you very much Curtis please take a seat at the head of the table the head of the table new little beauty I felt really special I thought isn’t that lovely they’re going to give me the best seat in the house then they sat the uh the captain of the ship next to me which was also really sweet so we got some prawns and some crab meats and tell us what you feel like Curtis probably got it on that plate I eat it all so you know you go for it we’ve got the seafood platter on the table basically help yourself service Australia Seafood so delicious so you don’t really need to muck around with it too much gar it’s all pretty um pretty standard cooking with that so stuff I’ll have a glass of the seveny Bonk thank you so tell me about the two dipping sauces just a garlic mayonnaise which is store mayonnaise um garlic and lemon we should not have bought Mayo we have nine people on that team who know how to make mayo why would you buy mayonnaise who’s tasted the lobster what do you think to me the Lobster’s a bit tasteless ah the lobster the Lobster’s going to come back and haunt me forever I know it how did you buy it whole whole cooked ho and CED you’re a little bit in Unown own water when you’re buying a cooked crayfish you know a crayfish should be cooked as close to being killed as possible if you Source great quality ingredients you don’t have to do too much to it okay you know I’m not impressed by the lobster I probably did let the team down they didn’t have any raw Lobster there and I would have I would have honestly bought it if I did as a cook I’d try and discourage you from making the excuse of well that was sort of all we could get our hands on if that’s all you can get your hands on don’t great ADV clear away thank you the service for The Blue Team could have been helped out a lot by chilling everyone out they kept getting up and down from the table it was a bumbly mess there was beautiful Snapper there today and when they came out I just thought man I would have wish I have hooked on a couple of those myself you know I think bren’s quite nervous what he tended to do was monopolize a convers he didn’t really let many of his other team get a word in and that’s important especially as a leader you need to make sure that everybody’s playing as a team the most beautiful ever it’s time to serve the fish can I give you the cheek the cheeks are delicious I made sure I gave him the fish cheeks and the back of the neck because it’s it’s just so juicy and tender so you’ve got a bit of Snapper tell me how you cooked it um I scored the meat put a little bit of the tops of the fennel into it bit of salt and pepper olive oil and stuffed it with fennel a bit of parsley and just a splash of white wine just over the top closed it up and cooked it for 18 minutes on the barbecue let it sit and a fennel and uh potato bake that we did on the barbecue yeahum I’m so hungry we lost track of time a lot during lunch it’s great good what do you think I love fennel it’s one of my favorite ingredients we’ve only just served the main meal and he’s really enjoying it but we still have dessert so we were a little bit worried so guys just to let you know we started off with 30 minutes and we’ve got about 5 minutes to go so at that point I’m in a bit of a rush to get up there and make sure that Curtis at least gets to taste our dessert before it times up where’s the banana C here it is in a bag underneath this counter I’m going to put it in the bowls yeah yeah I’m just messing all up on the plate to be honest fish cooked on the bone has got so much more flavor than if it’s been filleted first so I I really admire your decision to cook a whole fish it’s great it’s harder to do than cooking a fillet so I’m very impressed sorry to rush your Curtis but just so with time the dessert perfect timing that was uh delicious Aussie mess based on eaten mess but more Aussie Aussie mess Aussie mess whose idea was this’s idea Kate come over and join us go go k go go k i take it you’ve never had Aussie mess before Aussie mess I don’t know what an Aussie mess You’ got to explain it to everyone knows eating mess obviously so we’ve got merang cemented cream okay passion fruit bananas and a mango COI something nice and refreshing in summery so the flavors with a passion fruit and the banana I love delicious the cream’s nice and nice and velvety and the BR I think it works it’s it’s nice to invent Aussie food that’s what we’re all about the blue team has got a real spark in there they serve a couple of really good things guys I think time’s up so thank you that’s my [Music] last Curtis everybody Che thank you enjoy the rest of your [Music] thank number two so who who’s been challenge is we have to cook for the team and C Stone we get given $500 to go shopping and we have to come up with a bankish a whole baked salmon it’s time for my second meal of the day the red team Jo me to play the red team used their prep time and I think it was really wise I start plating up the vegetables and just kep my own Christmas fish as well things are pulling together we should get this done superb I was stoked with how everything came seamlessly together how’s it going guys looks like a wedding wow look at that my first impressions of the red team was they had it together they were they were were really calm I was impressed the table looked beautiful and they were all very relaxed I’m sitting here would you like some water I’d love some water thank you this door looks beautiful you spelled my name wrong did I really only had my name on my play setting it was really sweet and it was quite classy it was well done would you want to help yourself to some yeah so what have we got here guys okay we’ve got the smoked eel some smoked eel per oh c Ser PO for a little bit yeah it was just friendly happy and comfortable Andre everyone everyone got a drink drink to meet You’ got some um we’ve made some mayonnaise also just lemon and a deal mayonnaise so how did you make this one just the egg yolks mustard um I did half olive oil half sunflower oilf and then we finished off with lemon and Dill that’s really good and then the saffron Curtis commentates on all of the food he loves the homemade sauces should we clear these and move on to some things looks good we picked salmon because it looks good in banquet so you decided to cook it in foil so it’s baked it’s baked on the on the barbecue yeah it’s 45 50 minutes then we left rest for about 15 so what was your intention how did you want to cook it oh just low and slow um I wanted it to be a little underdone so how do you think this is cooked I think it’s slightly over y um I would have liked it a little little Pinker in the middle um mind you it’s been sitting there for a while so I’m think it’s been I’m not sure that this is the right dish if you weren’t sure when you were going to serve M I think you’re right I think it’s overcooked to me to serve a nice big fish like that and not worry whether it was hot or cold and a little bit overcooked you’re getting into dangerous territory there there’s quite a lot of um pan juices down the bottom if you want to get into some of those and we accepted our mistake we knew because you’ll make mistakes and also the vegetables we created a Four Season Su one so tell me about the veggies veggies thinly sliced MH the mushrooms just had a bit of oregano on it I’ll give you a quick Crush course mushrooms Autumn asparagus it’s the quintessential spring vegetable pumpkin is Autumn winter zucchini summer yeah so we’ve gone spring summer winter and a oh I I put the whole year in your we could call Journey they served vegetables from four different seasons Ah that’s a disaster like that’s the one thing you are not allowed to do when you serve me lunch when you’re a chef you have to think about what’s grown in season when you can what’s grown likely and what’s good seasonality seasonality is super important Sandra and Janie wanted to go back to get the desserts prepared cuz that was their dish Genie actually created a fantastic dessert and George’s olive oil mousse I love chocolate and I got a really delicious olive oil chocolate mousse got 4 minutes left let’s go this is a raspberry I’ve had this before than you it’s almost like a Rasberry yum fantastic where did you get the recipe from jeny friend of our quite a lot it’s actually ge’s recipe with the olive oil recipe and he’ll be quite proud that I’ve used it to that I emulsify 200 Ms of olive oil to the chocolate Okay You’ got to be careful when you ask a Greek Chef to do a French dessert cuz they stop putting olive oil in it I could have closed my eyes actually and be with my own family it was extremely rela for me it just reminded me of you know the weekends just eating talking laughing um it’s a very European thing it tastes delicious it works with the berries and the choc really nice with the Beres the Moose is very rich be okay guys I’m having so much fun I don’t want to leave but thank you so much for delicious lunch I’ve really really enjoy thank you for coming lovely to meet you thank you enjoy the rest without you fantastic Beau team red we’ve pulled off exactly what we set out to do which is a warm inviting comfortable environment with loads of beautiful food good drink good conversation we’ve done it still ahead Curtis plays judge and jury that’s tough there was big mistakes on both how you going would you like to taste some Master Chef food yummy lamb skewers ready and it was an amazing feeling because we’re ahead of the blue team beautiful cool there you go than you guys we just had our first sale we’re ahead of the Blues all right W red team start cheering all of a sudden and I realize that they’ve made their first sale for the day we’re really behind at this point I’m definitely regretting that we picked a dish that was so timec consuming to prepare I was pretty much told that I would be spooking I’m pretty happy with that and don’t get embarrassed easily so rounding up people to the store will be pretty easy service at front please where I sent people over to the tent uh they stood there for four or 5 minutes and nobody served them it was bad a lot of people were waiting a long time for fast food and that is not a good thing didn’t you say you were serving the customers are here there’s no food ready mate I’m not going to send 100 people there if there’s no food it’s just it’s pointless all it’s going to do is just make them Panic so I’ll just bit disorganized but we were not making any excuses but an extra pair of hand would actually be really good because people coming up to our tent and not being served um which is really unfortunate because we need the money to come in you realize customers are walking out cuz they’re not getting sered a lady was standing here for 3 minutes no one even look around to walk who’s going to St in front of I’ll keep an ey it all right cool all right cool just annoying Gary and George Kim over give us two plates of your best we had plenty of resort to serve you like some extra per yeah absolutely lovely thanks very much I mean the the lamb copters have sort of stayed together it’s nice and fresh nice sort of yogurt sauce there and they put a tomato sauce on as well I’m not sure why it is uh not nice I mean give that a go Gary it’s just really GGY as things were moving along Aaron’s having some big issues producing the toffee let’s have a look at this that’s a caramel is it what happened there see it’s crystallized completely crystallized who’s been playing around with it they’ve been moving stes from back to oh that’s not good I need more sugar well the caramel was moved too much so it’s crystallized so it’s not fluid so we just have to start it again time on the tofe do we know it’s going to be a while yet I’m sorry darl just one lamb skewer please and thank you for supporting the red team yum and the flavor is just fantastic it’s not dry at all and this little yoga dressing to go with it really delicious bread stand just over there please yes thank you our price is were $4 for each item their price was $650 we need to get almost double people to come to our store if we see three people over there we need six no questions just get six people over to our side children families moms grandmas everyone you want to SP Sydney right come on come quick quick quick quick quick run Girls run as fast as you can I just got like 50 people to come over here and they just stood there and went keep going keep going keep going so I lost everyone so it’s pointless keep going right there thank you and I’m not making customers for them well Justin and I took every opportunity to get customers and we stole quite a few of their potential customers don’t you even think about competition I don’t have any issues with that whatsoever te did a really good job trev’s out spooking I saw that the red team posted a couple of hours and I just said hey got to go out the front I got to help tev I’m happy to do that guys come on in for the people coming in we had to make sure they came to the blue team we really need your support come on and it started to kick over C the Lambs and L skewer how many would you like um the red team was ahead but we are actually starting to catch up I think they’re not miles ahead of us like they might think they are we’re catching up we’re catching up the team was becoming more and more focused and we had the biggest comeback like some extra cred cheese on top5 guys that is the best Ser result that’s come out all day lamb cof doing really well totally recommend it big thumbs up two thumbs up Aaron was getting very frustrated with not getting the toffee right so I dragged him off that cuz he was really losing the plot a little bit um Aaron Aaron don’t touch it leave it I ended up doing the tofe apples I really didn’t want us to stuff up the third batch success only half an hour to go support the red team toffee apples okay so we’ll just try and roll out these toffee apples as fast as we can there you go sweetheart sorry for the weit yeah I think we’ve definitely caught out we were in a worse position before we made the decision to switch to skewers instead of the cofa um because they would timec consuming um but we sold out of all our CA so we made that money they’ve done the right thing they’ve tried something new they’ve sliced the lamb they’ve marinated it they’ve skewed it and they’ve done what they should have done from the start which is nice and simple flavorful and now they’re moving can I get a serve of lamb skewers with tomato sauce please are yet two skewers thank you you’ve eaten that yucky stuff now come try really try some real come from what I’ve tasted today I think the blue team have done the better a little bit more expensive but I prefer the flavor on the blue team $6 placee thank you are we going to get some pineapple up soon yeah yeah yeah I’m going for that now okay if you do the pineapple can you write pineapple on the board okay guys you got half an hour half an hour to go think about how you going to get rid of the food guys maybe think about a fire sale yeah two for one half price come on support the red team two for the prize at one across the ball I hear these M you Screech it’s Julie screaming to the from her stand she’s just telling everyone just to get over here two for one two for the price one they delicious we need to pump out this food any money is good money at this stage $4 you get two toffee apples $4 you get two lamb skewers $4 you get two cheesy balls come on come on do you want to start lowering it get two for one or what three bucks ask Kate what she want Katie you happy for us to start lowering your proc yes two for the one beautiful cheesy rotto balls two for the pr one lamb skills with yogurt comeing get some lamb skills I’ll give you a discount price mushroom ISO for $250 or lamb skills for $250 how about that okay I’m doing discounts mate on the lamb skers for these two lovely ladies three lamb skewers we were behind and we do have a challenge to win Lucas and TR were out spring $250 lamb on a skewer and when they came to be served they just magically happen to be five bucks I’m not evil I promise I’m not $5 man thank you very much can we get lamb you want yogurt or tomato I won lamb $5 come on toffee apples delicious my mate Justine came in and poached some of my customers I wasn’t happy I can’t get aggressive can I hi guys you don’t want to Rolo for 2 bck 50 do you 5 minutes to go we’re out of toffee apples they’re frantically putting a bit of last minute lamb on skills to try and get that out still a few Aaron gen balls happening but we’re really just running it down we’ve got a lot of people still there we’re just basically trying to get every last scent we can 2 minutes ago two bucks $1 whatever you want to pay s Roto we’re out of Roto guys okay guys you got 1 minute to go you’re down to the wire remember any little bit of money helps I’ll take a dollar I’ll take a dollar for the pineapple let’s go okay the till closes in thir 30 seconds I’m happy that we’ve caught up to red team but at the same time I’m regretting that we didn’t perform like this for the whole day so we have five L cures guys I’ve got five okay that’s it time’s up closed Gary gives us the time up we’ve got three customers waiting to be served who have all paid thank God they’ve paid we can still give them their food they paid for this we did everything we could in the challenge to to Calla back to a respectable position hopefully it’s enough to stolen the victory all right guys time’s up well done okay guys that’s our last customer well done I definitely like to see red team Lise they think they wipe the floor with us so yeah it would be an amazing feeling to actually beat them walking in with the entree it wasn’t just one plate we had [Music] two to start with we have an amus Bush which is a leak soup and a crispy Rass skin and for entree we have uh Sergeant Baker moose and that’s in um zucchini flowers I hope they don’t slam me for doing two and not meeting the brief so the brief was to do three courses you’ve done four I just thought it would be a nice uh difference for our group to um give you this to start with they’ve broken the rules a little bit they’ve served an extra course a little amus Bush you know which is an amuse mouth as as it is directly translated something to get the the taste buds going at the beginning of the meal and I think that’s okay from my point of view um I’m with that I don’t mind if they bend the rolls a wee bit that’s rather nice everyone loves a little bit extra when they go out to dinner so good on them good stuff great start exciting let’s see whether or not these zucchini flowers taste as good as they look [Music] really lovely flavor the fish is simply cooked and it’s served with olive oil and lemon juice a good texture in the fish having said that I don’t know whether you guys can still but there is a metallic flavor left in your mouth I can still taste it but ever so slightly let’s look at the main course for the red ttin the only criticism I can make of the dishes is that the the M wasn’t quite balanced properly I think there’s a bit too much potato salad compared to the amount of fish we had pan fried leather jacket with potato salad brazed fennel and a roasted pepper puree but is this an entree on steroids or what sorry is it a potato dish with some seed bits of goldfish well it’s certainly a generous pile of large chunks of potato looks like Fred Flintstone’s been out there with his um his Stone ax chopping them up we really tried to make fish the hero we really tried to make it beautiful and we we just really tried to cook it well and to impress with Classy [Music] food yeah never lick your knife never lick your knife it’s it’s really nice I’m really wow and and I was ready to jump in there and smash it but it was really good I liked it creamy potato loaded with mayonnaise and herbs Crispy Crunchy wet fennel that balances against that creaminess beautifully cook bit of fish and that rich dark capsicum flavor it’s a really really good dish this could be the dish that wins the challenge for them unless of course the dessert lets them down [Music] for dessert we’ve done a poached pear in red wine with the Chantell cream and then just to end it um a nice sweet wine if you like your cream fluffy your pear crunchy and your syrup reduce so the spices are very strong this is your dish for me those three things are the wrong way around yeah they have fallen short especially after what a cracking main course they served us well there’s only one thing left to do and it’s to thank Peter kurita for the use of your beautiful restaurant at Flying Fish thanks so much have you got anything to say about you know the standard that you’ve seen today with the two teams I think it’s on a knife edge really between the two of them um I think the red team did very well until the end and let us down um and it was vice versa for the for the blue teams look we got a really hard decision to make guys we have to decide who the winner is and who loses this challenge hello everyone this week’s Team Challenge pushed you to limits like never before the aim was to cook a three course Seafood meal to serve at the exclusive Flying Fish restaurant the difficult ulty was first you had to head out to sea and catch the fish yourselves you then had to clean and fill it the fish before cooking and serving it the winner will spend an afternoon doing work experience in the kitchens of some of the most famous restaurants in Sydney Otto and China Doll the losing team however will face the painful task of voting to send one of their own team members home blue team we tasted your menu first overall spectacular looking three dishes that all popped when they arrived into that dining room the combination of that blue moong the beautiful pan fried fet along with that caramelized Whit Loff was magnificent was a marriage made in heaven so congratulations on that dish but really where you came flying home was the dessert [Music] you guys did make the decision though to use the bait in both entree and Main Course quite controversial Andre why you smiling mate I think you know the um the captain said it was good for consumption but I would possibly maybe domestic consumption um I don’t want to put my name to that to to serving up that um the prawns and the squid that started did let you down there was a flavor in there I I canot explain you know all it reminded me of is when we’d get back from fishing and we’d wash out the bottom of the boat and that that smell that of walking around on on you know fish scales and guts and stuff it wasn’t that good what happened to the the prawn Jew or the prawn sauce when I actually made it um I pulled it out and it was way way way too salty I didn’t uh see it at all but it became very very salty so we left it out then we ended up making a burnt butter sauce why didn’t we see that sauce with the presented dish um it actually went on the table with the rest of the food but it didn’t get collected and taken inside with the rest of it I don’t know where it went it was just gone po yes what do you think happened with the sauce um to be perfectly honest I did not know of a sauce and I didn’t see the um source that was in The Jug red team we debated the validity of the extra course it’s a generous act from a restaurant Chef to give a complimentary dish and when it’s a complimentary dish that tastes as good as that with the true flavors of leak and potato was a pleasure to start the meal like that zucchini flowers again were magnificent the sort of thing you want to start a meal with because it gets all those juices going in your mouth your main course look clumsy myself and Peter both said it looked like a dish that Fred Flintstone have put together having said that as well as eating our words we ate all the dish the flavors were impeccable dessert however was your lowest point when you poach a pair it’s best not to serve it crunchy so anyone that could have done a bit better I I really can’t say anyone today because not one person yeah um you know I could but it was just it’s some petty things silly little things and it’s a little things that count yeah of course it’s a little everyone just works so well and you know no you’re you’re not answering the question right okay I’m going to answer your question I will answer your question George um I thought it was a little bit difficult to find a position for Sandra um for the pure fact before we even started the challenge um you wanted to you didn’t want to do desserts what’s your feelings about that I don’t think that that’s fair because um I actually got to do the peirs I approached the peirs and um whilst I was actually um watching them and monitor them monitoring them I was actually asking if I could help anyone and I floated around and I did quite a lot so I think that’s a very unfair comment justtin um yeah I think I did really well you did do a great job everyone did a great job you did a fantastic job I know I did okay it’s time for George and Matt to reveal the judge’s verdict the judges decided the winning team in yesterday’s challenge [Music] was red we were all like stunned mullets I think we were s like so in shock it was unbelievable and I’m like everyone’s so quiet like I’m wearing red right we’re red we won we’ve won this oh my gosh I can’t believe it so we have basically 10 minutes to serve 150 tartlets yes because they’re they’re not on time desserts cannot go out by the observatory rules before all salty Savory dishes have gone blue team has not finished their Savory dishes which means that we’ve only got 10 minutes to ser 150 dessert canipes this is a competition this is a challenge why are we put on hold the guests won’t understand why we’ve just stopped serving food done let’s get thank you man cheers dude yeah yeah the last this to go out is mine fig and dark lady [Music] cigars it’s just the orange sauce the best all really it’s just really irritating that we got held way up because the the blue team’s food had to go out first and I took so long to do it I didn’t feel too bad actually I thought well you know we we’re trying our best to get our dishes out and I knew that the little T cases they had made um were very easy to make so I thought oh well you just going to have to wait the good side is that they they do get our food last so the last thing we’ll remember is the red team dessert so there is an upside to it so that’s it no more that’s it thank you thank you sorry you can go now thank you guys let’s go let’s go gentle gentle keep them in if you can do too very careful please Perfect well done yes vanilla cream with the mixed berries in it [Applause] thank R te you’re kicking up that’s thanks a lot [Music] anyway red team blue team time’s up it’s all done well done yeah [Applause] guys the buzz at the moment is massive I got adrenaline pumping through my veins I feel like I’ve been out for three nights in a row and haven’t gone home yet today has been crazy I loved every moment of it yeah I do feel like it’s just shaved years of my life so the judges the guests are going to vote they’re putting their chips in the red or the Blue Martini glass fingers cross they fill that red glass up I really want to win this one so boys red blue what’s your decision had a really good night but it was definitely sided on the red it was a bit more gour made I voted for the blue there hasn’t been such a lot of quantity coming out with Blues but it was definitely of a higher quality ocean trout was really good for of Wasabi was young tonight my favorite is for the red team I think the flavors were so much stronger longer so much nicer I voted for The Blue Team I have to say it was because of the very first dish they brought out the trout dish which was absolutely delicious okay everyone it’s time for you to meet the amate cooks who have put together this evening’s food please meet the Master Chef [Music] Cooks you know you’ve been under the pump all day and then to see all their smiling faces and to see that they’ve actually enjoyed the food it’s very rewarding but also very humbling blue team red team thank you we will see who faces elimination tomorrow thank [Music] [Applause] [Music] you walking into Master Chef kitchen this morning you know there’s only four seats on each side so you just notice the teams are smaller and smaller and it’s becoming more intense with count of the votes and the team that collected the most will now be declared the winner and the winners are in for quite a treat they will be spending the afternoon in the kitchens of two of the most prestigious restaurants in Sydney Catalina and Pier learning from their top chefs however the losing side will have to decide who let their team down the most and that person will be eliminated what you guys did yesterday was remarkable you guys showed maturity not in age but in cooking ability and that is fantastic and we’re all very proud of you well done top job right let’s break it down and let’s have a look at how each team went Justine I could see your team were loving it last night hopefully every minute how do you think you went I’m very proud of my team I think we did a great job we all listened to each other and um everything got out everything went to plan Julie how do you feel Justine went as the leader went terrifically as a leader she directs things very well very well and she makes sure that we’re on top of it so I think she’s a terrific leader and Chris would you work under Justine in a real kitchen absolutely I think she’s um mature Beyond her years when it comes to that the oysters and the tartlets were standout people were talking about them they love the fingering lime on the oyster and they love those little fresh fruit tarts to finish off the meal why the sweet tartlet what what was the idea behind that um we just thought it’d be a really nice idea to end the night with a um a sweet so I’m just curious why did you use the pre-prepared bolt-in sweet TI cases I was dis I’ll be honest with you I was disappointed do you think customers come to a place like the observatory hotel and expect to find something that they might find in a three star hotel down the road we wanted to do a dessert we had the pastry shells available to us we discussed it we discussed it with the head chef there we tasted it and we came to the conclusion that they would would be great overall I think you guys on the red team did a fantastic job really well done commercial environment’s very different from the master chef kitchen and I think you all held your own admirably and George and I were very proud excellent excellent work thank you po you were the team captain of The Blue Team how do you think the team worked together I thought everyone went brilliantly each dish had many processes to it and we really um were quite ambitious I think with each of our canipes I mean your dishes were really delicious individually but do you think there was enough food out there um well we managed to eventually get the amount that we required out but it was staggered very poorly and that was completely my fault one of the dishes that I thought was going to be the easiest one to Plate the ceviche that’s why we chose to do that first as we wanted to make the dish look more and more pretty the process just got more and more involved with the micro herbs and then the all the different salts and stuff and unfortunately the timing suffered CU yeah it just didn’t flow and you know the waiters were getting quite cross with us actually so it was 5 to 7 and you ran out what happened uh ran out quantities was a bit of a problem I had a bit of a struggle with the fish um because we started off uh having the the fish quite large in cubes and then the dish evolved into a smaller smaller pieces so I had to just keep on pumping more out and we we got them out eventually it was a high processed dish because of there was so many elements to finishing the dish off right Sandra in each EP how many grams of mints went in oh I’m so about when it comes to that um 10 G 10 let’s say 10 G okay so 10 G 150 people that’s my Mass is pretty good especially with dollars that’s uh 1.5 kilo yeah how how much mix did you make I didn’t I didn’t wear it I made quite a lot I made three steaks 10 kilos of mix what was that all about it’s the in experience George um I really you know I’ve never worked in a restaurant like that and I’ve never run a restaurant certainly um I actually had to play it safe I had the three seron steaks and I thought I might as well just is that what you do at home I make probably for the four of us um 500 G maybe so half a kilo yeah it’s just it’s very clumsy cuz it’s number one you waste it wastes time all right and number two it’s it’s food cost it’s money if you’re making pasties for the football fair enough you made enough y look at the end of the day you know the quality of your food was really spot on it was on the money but the question is is quality going to be enough to get get past quantity um we’re going to have to find out I really felt that maybe the quality of the food would speak louder than the fact that I botched up the timing of everything red team blue team the time has come to reveal which of you has won the challenge remember the losing team will be eliminating one of their own one of you will be leaving this competition today I can now [Music] reveal one team scored 97 votes the other team scored 51 vs when they said 97 to 51 I thought oh boy I hope we 97 cuz that would be a bit embarrassing the winning [Music] team is the red table yes we did it again you beauty fantastic it’s excitement it’s relief there’s Pride it’s a wonderful feeling fabulous job really well done Justine can I tell you I am just Gob smacked I mean this is the second time now as team leader and I’m impressed you’re focused you’re in control taking charge you have no issue in terms of delegating and following up and that’s a that’s a skill and not many chefs out there grasp that develop that until far later on into their career and I think your edging in on Chris’s territory here is one of Georgian I’s top contenders I think Justine has got a good crack at winning this competition so I’ll be keeping my eye on her everyone on the red team congratulations you can now head off and enjoy your afternoon cooking the kitchens at Catalina and Pier [Music] [Music]