MasterChef Australia’s top cooks face the ultimate test: perfecting Gualtiero Marchesi’s iconic Risotto alla Milanese with saffron and gold leaf. With no recipe and high stakes, can they master this legendary Italian dish under pressure?
MasterChef Australia S04 E58
00:00 – Gualtiero Marchesi Introduces the Death Dish
06:00 – Risotto alla Milanese with Saffron & Gold Leaf
12:30 – Contestants Struggle Without a Recipe
19:00 – Gold Leaf Chaos in the MasterChef Kitchen
25:00 – Red Team Wins Risotto alla Milanese Challenge
30:00 – Barilla Pasta Factory Challenge Begins
36:00 – Crafting Lasagna, Seafood & Vegetarian Pasta
45:00 – Emergency Extra Pasta for Hungry Italians
52:00 – Judges Taste Red and Green Team’s Creations
59:00 – Red Team Victory and Parmigiano Reggiano Reward
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last time on Master shf Australia let the Battle of The Taste bu begin Mindy and Alice went head to-head for a shot at guaranteed immunity I’d love to tell you to relax under this beautiful Tusk and Sun but then that wouldn’t be very good advice and it was Alice who won the coveted prize I’m happy that she done well but I don’t want throw people with a pin tonight the top 10 amateur Cooks Face an epic two-part challenge this person is a culinary God in Italy please welcome gualtiero Marquez first they must conquer the Master Chef death dish designed by a master it scares all of us this radoo is going to change this competition then Barilla live and breathe pasta so they know what they’re talking about two teams must cook the perfect lunch for 500 Pastor experts if we serve up Australian pasta to these Italians it’ll be a disaster it’s a high stakes race to create the best three dishes the main concern for all of us right now is time hurry up hurry up but the team with the least impressive will face elimination there’s going to be one very sad team at the end of [Music] today like the bright shooting star in our soul we all know our dreams make us who we are we got today so spin me round them show me the [Music] way in my heart like aame like the brightest shooting star in our souls we all no our dreams make us who we [Music] are I’d be interested to see what we do for a Team Challenge whether it be like catering for the masses or if we’re doing a smaller gig or I don’t know well we’re wearing our Chef whites today so if it’s Chef whites it’s it’s something in a restaurant I think it’s going to be fine dining waking up this morning i’ forgotten that I had an immunity pin it gives me a bit more self-belief which is something that I have been lacking and I think that I can go a lot further than I thought I could before it’s been a while since we’ve Bon Chef W and a 10 challenge I think the last time was Tasmania yeah I hate to think what’s in store for us I’m so tired up yesterday and we’ve already done petza and pasta I think it’s going to be absolutely epic all right let’s do this [Music] amaz hello you’re looking very sparkly and white in this Sunshine welcome to Palmer another gorgeous and unbelievable location and the site if you haven’t noticed of your next culinary challenge here in Italy think about Palmer I think most people around the world know what comes out of Palmer palano regano but it’s also famous for a number of other things things like tortillini Mortadella balsamic vinegar and also the home of some of Italy’s best chefs masimo butura and behind us here here a magnificent building this is the International School of Italian cuisine thousands of young apprentices over the years have gone through this school your Italian Team Challenge will consist of two big days day one will determine which team you’ll be cooking in cook one of the five best dishes today and you’ll be the team that gets an advantage for day too so all you need to do is cook well put up beautiful food you got it now let’s find out what’s happening today it’s a big day it’s a beautiful day and you’re going to be cooking for George and I and someone very very special he started cooking at the age of 17 and has been cooking now for 65 years this person is a culinary God in Italy this man singlehandedly changed Regional Italian cuisine into something spectacular he has won three Michelin stars in his career he is regarded as the father of modern Italian cuisine he is the dean of this facility please welcome gualtiero maresi oh wow oh my goodness got to [Applause] sh welcome Master Chef challenges feature some pretty incredible dishes and dishes that contestants have tried yeah and failed at I think we pretty much had close to 100% strike rate in terms of disasters when it comes to cooking this dish any ideas that’s right Roto oh my gosh the challenge our death dish today you won’t be just cooking any old risoto you’ll be cooking myestro M’s signature risotto oh here he comes once Italy was announced we had in the back of our mind that risotto would come up it’s a scary dish I don’t know why it scares us so much but it scares all of us [Music] this risoto has changed the way the world looked at risotto an Italian cuisine and today this risoto is going to change this competition [Music] oh wow is that [Music] [Applause] goldo it sounds beautiful in Italian and it also sounds beautiful in English risotto with saffron and gold leaf guys step forward cuz you need to taste I love that we get to taste it very l beautiful it’s just aot just aot rotto there are so many ways of making it everyone has their own Theory everyone thinks they’re an expert at it we’ve seen so many disasters in the master chef kitchen but for me a risotto needs to look like that flat on a plate not a big mountain of glug and stodge be able to see every single grain of rice that’s coated beautifully in that sauce too much stock it’s like soup not enough stock it’s [Laughter] dry that there is a perfect rotto do we have a recipe George or is it just there’s no recipe all the ingredients you need will be under the but you’ll have to rely on your own palette to recreate the myestro dish this SP tasting feel y any secret any secret can I tell any secrets yeah why not yeah okay start is really really fundamental it’s important and what’s the best way to start so you have toast the rice with butter if you don’t toast enough in the right way it’s finished you can start again okay you You’ spoken about the toasting of the rice but I mean the amount of the r sh of stock the the amount of saffron we need the taste of the saffron not of the stock this safron resoto it’s not parmesan resoto It’s Not Butter resoto cooking time you need to taste it there’s no 18 minutes 19 17 what is writing on the box is not true right guys time to [Music] taste it’s unlike any other Resort I’ve ever had it’s it’s very smooth it’s very comp Lex with the saffron but it’s not overwhelming Julia what’s your thoughts the thing that just gets me is it’s not overly Rich that perfect balance normally with Roto it just I don’t like it it’s a bit claggy that I could keep eating because there’s different layers of flavor and texture in my mouth this is very daunting this dish has changed the way that Italians look at rotos and the world looks at rotos but the hardest thing about today’s challenge is we don’t have recipes so I’m I’m pretty scared you’ve seen you’ve tasted and you know what those important pressure points are the toasting of the rice the amount of stock the amount of Parmesan the amount of butter at the end there’s a lot to think about there’s a lot to process in such a humble dish here’s how the challenge works you cook we taste there’s no set time limit but we’ll take into account how long it takes you to cook the dish as well as presentation and of course the taste give us everything you have soon as you’re happy with your Roto hand up and we’ll come and taste it everything else is up to you ready let’s [Music] go today’s the first part of our Team Challenge and we’re cooking for an advantage in that Team Challenge we’ve all got to replicate maestro maresia risoto and that is no mean feet okay I don’t know if I can make this risotto today we’re not given a recipe we have to cook based on our palette and what we’re tasting and that to me is really difficult we start cooking the ratoo I pull out all the ingredients put them on the bench and there’s so few ingredience it’s not even any oil no shots n this is no shots mate the fact that there are so few ingredients means that you’ve got to get maximum flavor out of those ingredients so there is no way to hide it’s saffron wine butter Rice parmesan stock and a gold leaf on top I start with boiling my stock because when you integrate a fluid into a rice you have to actually make sure that the temperature is hot if you throw a cold fluid into there it actually stops the cooking process of the rice to make this risotto today you first need to toast the rice in some butter yeah that smells good it just helps coat the rice and get that beautiful flavor of butter and the richness developing from the rice I’m actually quite unfamiliar with risotto and I’ve never used saffron before so I’m just going to take it slowly hopefully I end up with the perfect risoto I think from memory I cooked a risoto in about 1980 that’s when risoto became really quite popular have no idea what I’m doing so Ben how are you attacking this you’ve never made risotto before never made one but I think I understand the process is in my head that’s the stock y so I’m trying to get that up to temperature butter in rice in coat the rice in the butter then uh D glaze with the wine and then have the stock bit by bit with the saffron excellent I think you’re on the right track thanks very much thank you good luck Julia how you going good George excited about this challenge I am it’s it’s a great challenge to try and replicate something and not just being given a recipe so toasting your rice off in the butterfly you got your stock up to the boil I do um I think the Alchemy is going to begin once you start adding that stock yeah yeah and be careful you don’t burn that yet yeah I’ve burnt it away she goes I set my stove top a little bit too high at the beginning so I wasn’t happy with my first batch of rice it was a bit too dark so I’ve started again there you go yeah how’s yours looking very bit dark bit too dark I don’t know so I’ve kind of um cooked off the wine now the sephron goes in with the [Music] stock Bo Georgie you’ve made radoo before I have yet tell me you’ve got butter in there the rice in there and the saffron saffron in now okay after after okay you got to remember saffron threads bring out their color with liquid okay okay so at the moment you’re searing them basically and making them all crispy start that again you think yeah start again why not yeah all right good luck thank [Music] you now it’s all about waiting till all the stock get sucked into the to the rice um and then adding bit by bit until the rice is cooked well halfway through the challenge cooking risoto it is the death dish and it’s not the death dish for no reason at all it’s not easy even though it’s a simple simple recip but it’s all about how they cook it they’re in some difficulty right they are cuz it’s that that idea you toast the rice off first and then of course add the stock to it you know at what point do you add it how much do you add it’s a guessing game all the way you have 10,000 of recipe of 10,000 way to do it it’s really the dishes that you need some Italian feeling so it’s up to them to try and use their chefs or their Cooks intuition to make the perfect risoto exactly we’ll just have to wait and see how they do just got to sit and wait for it to cook yeah I’m really happy with it so far I’m got it at a good temperature where it’s still got the bubble it’s not sort of stewing away it’s actually got a bit of a boil to it so it means the rice is actually going to absorb the liquid so yeah I’m happy at the [Music] moment I feel myself being quite nervous and really concerned servy about adding the stock so I just add a little bit of the time and let it evaporate and then add some more just so you know everybody my estra maazi Cooks his risoto in 20 minutes you’ve been cooking for 20 minutes really holy crap I honestly am just freaking out I’m just freaking out like this is scary to me I don’t know why a pot of rice is so scary at the moment this is not fun this is terrifying rice unfamiliar territory for me out of my comfort zone I taste my radoo and I feel that I’ve put too much salt in there I can taste it and I’m not sure whether that’s going to absorb by the end and taste okay so I really need to get another batch going this is my third crack at it and I hope it turns out okay cooking for me is normally something that makes me excited and I want to taste I want to be interactive with my food today cooking this radoo I’m I’m just I’m doing it mechanically and I’m doing what I think should be going into it I know it’s a ladle full of stock at a time but there’s no extra thought going into the process and it’s just a strangest sensation and I look around and everyone else is the same Bo has two pots going at once because he’s not sure which one’s better Deborah’s just stirring and stirring and stirring and she’s got no liquid in [Music] there what is wrong with us it’s a radoo challenge today and I think for all the contestants and myself included tasting that rotto and then cooking it here in Italy there’s a whole Italian world of weight on our shoulders and we all want to do well so badly that everyone’s just freaking [Music] out this is the big question I think that everybody needs to ask themselves is at what point is that rice perfectly cook everybody know the word Al ofan for pasta also for Resort so you should still have a little tension but then if you pushed it apart there’s no chalky starch [Music] exactly I think I’m going to take it off it’s kind of got a wave there it’s going to keep cooking so I’ve now taken my risotto off the heat I think it’s actually cooked to Perfection and I let it rest actually integrate a touch of Parmesan and the culated butter just to give it that complexity of flavor at the end yeah I think I’m [Music] done Gold Leaf is extremely difficult to deal with under the most perfect conditions and we’ve got a wind to con come with today oh you son of a how’d you go with gold LEF um yeah what do you mean ready finished not entirely happy for my first effort it’s going to be the best result I’ve ever made but yeah it’s not as good as I would have hoped Ben gentlemen how did it go yeah I I think I went okay for the first time rice is cooked I’m I’m happy with the [Music] rice hand cook and without salt oh undercooked no doubt about it and it just needs more salt yeah yeah at least it’s pillow in flat y well done thank [Music] you I finished my Rosado and it’s time to put the gold leaf on and it is absolutely blowing a gale so I decide to put it under the bench I tip the leaf over onto the top of the plate and peel back the p and the gold leaf is sitting perfectly on top done B let’s have a look see what you’ve done this one is little bit better than I’m just finding it a bit dry that’s the problem with it there’s too much rice on the plate compared to that sort of Lely sort of sauciness y b good job well I got halfway there didn’t I ready Mindy how’d you go it was scary I found that very scary to do diet for yeah a little bit more creamy and that’s right way the right way I think the flavors are good plenty of saffron I I taste the butter I taste the farman let’s see I think I know what my rotto is like cuz it’s not soupy so it’s probably a bad Resort Deb first of all lift the lid up let’s have a look come on ah nice it’s missing quite everything except the gold next time yeah I did a bad job oh dear 23 karat gold right oh no oh no come on no AER bu buger buer I’m building a bit of a fort bit of a wind Fort yeah let’s go under the bench great idea what not do them turn it have transfer oh the wind is you got to be kidding me there goes another one what it’s gold all over the place ta oh no I’ve had enough I’ve had enough yep Ready yeah overall I’m pretty happy with it the gold leaf was a total disaster but I think I’ve got enough flare in there to hit the [Music] mark get not enough cook and two sweet need to be more stronger look I think in terms of the saffron I love it um I love the fact that it’s nice and flat it’s loose at least it’s got some viscosity to it but the rice is just not cooked it’s shy in your mouth and it takes time for it to all disappear it’s still there Julia happy yes I am oh we did have a bit of a problem with the gold you just went everywhere fantastic it’s missing it’s missing everything cing of the rice it’s okay he G some idea to put the go like this not as a square klie are you the next one for the the hangman oh I think so [Music] need to be a little bit creamy but the taste is not bad thank you Alice lift the [Music] [Music] lid it’s chalky not enough liquid you know what the flavor is good I like the saffron seasoning you know what to do now yeah practice cool orra yeah just balance of flavors and things like that I found quite [Music] challenging a looks good [Music] yeah in terms of viscosity the texture it’s good and in fact the rice is cook well but you know more saffron and it would be great all right Wade never cooked risotto before uh look I’ve cooked it once before um once yeah once want I take the lid off yeah got it the worst thing about it was that gold leaf um the Italian wind had a couple of things to say about it [Music] yeah strong tast yeah wow it’s good I’m getting cheese I’m getting param and actually the the texture of the rice is probably one of the best on the line oh wow out of all the contestants I reckon that’s nearly to the point of being nicely cooked thanks W not bad huh thank you [Music] hey it wouldn’t be an Italy trip without risoto and what better way to learn about it from the master himself a big thank you to myestro marquezi and of course Chef Michelle [Applause] we’ve tasted your rotos and we’ve worked out the ones that we like and the ones that weren’t quite up to scratch oh dear we’re looking for the five best dishes if I call your name please step forward [Applause] wait orra mind that’s Kylie and finally B good well you five made the best risotto of the day that means you are the red team yay he’s your aprint thank you nice work that was the rest of you are in the bottom five which forms the Green Team thanks pleas yeah I’m in the Green Team and this consists of myself Ben Alice Julia and Deb look around and we’ve got a good team but the thing I’ve learned about these team challenges it’s not about who you work with it’s about how you gel as a team red team congratulations you get the advantage in tomorrow’s Team Challenge y you’ll be pleased wait and see tomorrow is all about cooking for the masses oh my 500 people wa you need to decide who your captains are going to be and who’s going to lead this team to Victory there’s a lot riding on this so make a good a wise decision I love Master Chef see you tomorrow oh God can you believe it [Music] hey merilla oh my God look at that it’s you oh good morning Master Chef top 10 Welcome to The burilla Pasta Factory hard to miss isn’t it burilla it is a huge huge Factory I have never seen anything like this before George and I have had a sneak peek and it is incredible it produces 1,000 tons of pasta a day God day day so you have to believe me when I tell you that all the employees all the staff here at burilla live and breathe pasta wow and you know you’re cooking for 500 people today yeah guess what they’re the staff and you have 3 hours prep time burilla is the world’s number one selling brand of pasta so they know what they’re talking about yep there’s a lot at stake today if you’re on the losing team you face elimination so this is how the challenge is going to work today you’re going to take responsibility for three pastors on each team one of those pastors has to be a lasagna of some kind one of the pastors has to be vegetarian and one must be a seafood Pastor other than that the choice is yours you design the pastor menu use your creativity but remember you’re cooking for a Italians Italian pallets tastes 500 of them so so how does the tasting work George and I will taste your dishes but we’ve also got somebody very special in the world of burilla the chairman of burilla and that’s Guido burilla what he doesn’t know about pasta isn’t worth knowing and today he’s eating your pasta wow Kylie you’re wearing the captain’s apron for the red team yes what was the rationale um I didn’t actually put my hand up to be a captain we picked her we picked her that it was a no-brainer look I mean she actually runs the kitchen really well she knows Italian food really well she’s so connected to this place you know so we’ support her 110% okay Green Team Andy looks like you’re the captain yeah happy about that yeah I’m I’m always happy to be Captain I I lead at home in my basketball team so it’s so it’s not I’m no stranger to leadership the five of you were on the bottom half of the ranking yesterday in terms of result Auto something to prove today definitely yeah yeah for sure right red team we told you there was a little Advantage for being the top five Cooks from yesterday there’ll be six pastors to choose from you get to pick the two pastors that you want to cook with first whatever’s left the Green Team get to pick from excellent got it yep got it yep what do waiting for let’s go let’s go it’s a [Music] Sprint the first thing we have to do is brace into the pantry and try and I guess familiarize ourself with everything that’s in there W beautiful fresh produce let’s have a look what mate we’ve got okay we’ve got lot petta so prawns calamari it’s really important to match whatever ingredients we’re using with the right type of pasta because if we don’t the Italians are not going to enjoy our pasta how’d you go good so what did you see in there that that that you like oh we found some beautiful zucchinis with zucchini flour and just some fresh peas as well so sweet I know so we’re thinking we’ll probably put those vegetarian combinations with the faf pasta yep and maybe Seafood c i loved this when I cook with it at the other restaurant looks good it hot sauces and it’s just user friendly which is really important for us today yummy let’s go come on guys come on let’s go grab these grab these wow bursting into the pantry and it gets every around pump there’s so many great ingredients that beautiful time that to cook with the best produce in Italy of all places for Italians cooking pasta we’re we’re blessed so Benny you’re metri Tiana yep what do you thinking pen it’s normally served with battini but I’ve seen it served with pen as well so y you got your um prawn dish what are you thinking there I’m thinking with that one probably the facility so and then the only other thing we got lasagna V lasagna love it that’s it [Music] done our menu for today we’re going to do lasagna um using some of the beautiful pork sausages and breaking down some of the pork belly as well which I’ve got order and mind on to it could be really risky going for a pork and pork belly option for our lasagna but I guess Audy and I are trying to use ingredients that we know how to use and we really think that we could extract some amazing flavors out of there smell it wow for our vegetarian dish we’re going to do a pea zucchini and zucchini flour based dish and then for our Seafood we’re going to do a tomato based Seafood dish and I’ve got the boys on to Preparing the seafood straight away uh slicing about 4 kilos of squid um basically it me we had to uh pull the Wings off pull the main bone out and um yeah pull the body away from the head Betty’s going to make a Matana with a pan pasta Julia and Deb are on to our lasagna which is also going to be our vegetarian option it’s going to be a zucchini PE and mint and then Alice is out there she’s going to do a prom pasta with the how do you say that pasta fili fil fil Jerry I’m in charge of a dish today which is is great and hopefully I’ll get a little bit of assistance cuz there’s a lot to do peeling prawns is a tough job at the best of times Alice has got about 7 kilos to do poor girl so you just want to do one job at a time so your first job is two bowls tails in one y and you can you can whip through them you know like incredibly quickly like this right so heads in one and then your next job is to peel you know and then your next job is to Dev Vain and then your next job is to you know thanks all right y and you’ll crack through it in no time at all hey um Mindy yeah two and a half hours yeah do you think we should cut this a little smaller can do it’ll just break down a lot quicker I think oh you already kep okay Roberto the head chef here is great we’re going to need his help today because we have no idea how to cook pasta at this large scale if if there is someone that uh start to pre cook the pasta I think you know yeah okay I’ll do this and then I’ll do the pasta that’s perfect yeah all right all right Julie have you checked if youve got a new ricot I’ll get you that I’m really happy making lasagna but I’m really concerned that we’re just using ricotta cuz what are we going to do for a liquid so basically instead of the B we’re going to put a a recter uh it’s very difficult because you’re going to you’re going to use the r lasagna so the r lasagna needs a lot of liquid moisture yeah Roberto there’s no way can we make this lasagna without a BAL sauce who wants to do the Bal Deb will do it I’ll prep you right Deb are you happy with that cuz if you’re not happy we can swap we’re already behind then so that sort of throws a spanner in the works right then in there Bal sauce is pretty simple when you do it for six people but doing it for 500 people it’s quite a huge task [Music] just letting you know 1 hour down 2 hours to go a lot of energy being expended let’s hope it’s going in the right direction come on come on guys let’s go red team let’s get a regle on an hour into prep the prawns are taking forever to Shell to peel to devain to shred it’s seriously a mammoth task and I can see that the other team have both Wade and bow working on their seafood and I’m in the corner by myself peeling away have you got a Mison plus list to start off with uh I’ve yes in my head at the moment I haven’t broken on plus list in your head yes but I’ve designated it designated it here here’s the deal write your me on plus list I’ve never worked in a kitchen where you don’t write down what’s got to be done so you got a reference point from everybody else have you thought about how you’re going to split the dishes how many of each dish are you going to cook because if you’re going to feed 500 people you need to know exactly how many portions so what you do from there is then you can weigh and measure everything yep sure all right H in you good with mass okay so 60 to 70 G let’s go 70 dry dry dry ption that’s of dry how much in a box 500 in a box okay so that makes it easy so times that by 200 so 1 2 0 0 let’s just go like this so what’s that is that that’s 12 12 kilos and there’s five in there so 24 box 24 [Music] boxes I’m really happy making a Matana you sauté off some garlic and onions and then add Palmer ham C over in Palmer add some chili and then some Tomatoes normally I would make it for four people I’m timesing everything in my head to get 200 portions so I’m making the bashal sauce at the moment I just need to do a r which means just butter and flour add some of the milk that I brought up to the boil and then just make sure I whisk it and whisk it and whisk it until it’s nice and smooth all right ring over we need to stir it we need to stir it turn it down what the Whisk over there you want to grab it orud and I are like Soul Sisters in the kitchen honestly it’s almost like we don’t even have to talk to each other half the time we know what each other are thinking and we know and work exactly the same way good caramelization on some of it you know what leave the oil in there we’ll scrape it off at the end yeah we caramelized the pork belly in huge pots of pans with some olive oil just to get some good color on them to extract as much flavor as possible we want to get some caramelization out of the sausage meat as well we start cooking this off on the hot plate there’s so much meat it’s crazy it’s just incredible but it’s great I mean this is just fun cooking it’s wonderful oh my God it need a gy when you’ve got this Roberto thank goodness you’re here because they need some they need some advice don’t they it’s a really really big task yeah do you think they’re going to be ready well actually I’m a little bit worried so I I need to be honest with you because all this uh recipes takes a long time for Preparation and I’m wondering if I if they’re able to finish on time I think everybody’s running behind the time is really poor at the moment and there’s nothing I can do until this boils okay debor we really need to cook the vegetables debor because we are very very late okay so come on okay I’m making the Bal next to udra who’s making the meat sauce for the lasagna today and the two of us realize that the pork belly it’s too thick and it’s not going to break down to what we want it to be so orders suggest that we chop it up and I tell her use the food processor it’s going to be quicker yeah try but I think that you’re going to to liquid yeah to have a very strange texture but then Roberto tells us he’s got a minsa and that might help solve our problem today and get that meat cooking a lot quicker we minced the caramelized pork belly and sausage meat together and then the final step is adding all the tomatoes create the perfect sauce oh my God that’s great this is such a good experience cooking in basically a brand new kitchen for 500 people uh I’m making pasta right now I’m just um par cooking it the pasta cooker on its own is like a robot it’s unbelievable you basically throw 5 kilos of pasture in push a button and after 3 minutes up it comes and it drains itself it’s cool isn’t it it is cool the best past of order unbelievable I love it it’s so easy I want one in my house fantastic only if you can set it on about 30 de and have a spar in it at the moment I’m making the pesto I’m bouncing from mint to pesto to the other sauce I really need to get this pesto made so it’s ready for our vegetarian dish the main concern for all of us right now is time we are just running out of time so quickly that I think there’s a lot of panic in the kitchen [Music] guys I love this bit of pressure one hour to go question is are you going to be ready 500 people coming in for lunch come on let’s go Red Team all right let’s go you have 15 minutes to do all your trats an hour before service we need to get these lasagnas assembled as quick as we can they take 35 minutes to cook and then they need to rest as well so let me see more Bame more Basham we need to to finish off our sauces we need to season we need to get garnishes ready and I’m getting a little bit flustered because I’m not sure if we’re actually going to make it for service this is I think I need another attachment do the grading in the process so I really want to grade the cheese because the cheese needs to be grated in thin slices I need that grating attachment on this just getting the cheese is getting rinse that quickly and just use that I want the it it doesn’t matter with Carmon keeps insisting that we should just blend it up with the blade no time and eventually I just go with it can’t be bothered arguing anymore come on guys we need to hurry up come on guys let’s go Reds okay Ben you need to be putting both cheeses both cheeses what first doesn’t matter doesn’t matter nope once we get the lasag in it’ll be fine it’s the same as every Team Challenge you know it kind of cruise along and then all of a sudden it just gets to this peak and everybody’s running madly around no matter how organized you are um yeah it is a bit frantic trying to do this at once but we need is a conveyor belt that moves it all along while we stand here right how are you guys going good we’re got to get these in the oven as soon as possible they have to get in don’t they yeah yeah so we got these four that we’ll get in then we’ll get another four on after of that so that looks quite nice nice little filling yeah yeah we want it to be nice and light oh it’s warm out there isn’t it makes sense wow fantastic go for it [Music] Red Team Green Team half an hour to go be ready please because we are [Music] late George Mayhem Mayhem there’s a lot of food that needs to be cooked there’s 500 people about to walk in very very shortly it’s good to see the Green Team their lasagna in the oven fin but only half of it they’ve made four of them they’ve got to make at least eight trays to be safe Alice she’s been busting her gut over there taking all the little poop shoots out of the prawn she’s been left on her own it’s a lot of work to do it is and and you know what looking after that complete pasta for a couple hundred people I don’t know if she’s going to be ready in time Alice had a quite a time consuming job with peeling all the PRN so while she continues on with that I’m just making the uh the prawn oil prawn oil is using the shells and the heads of the prawns to imbue flavor and then I’m going to use the oil as the source for my dish so that the whole dish has Epic prage right guys this is it we’re at the business end of the challenge 15 minutes before the food has to be out you can load stuff out like the lasagna in the next 5 to 10 got it I’ve been cutting chopping and blending cheese for I don’t know maybe an hour now and my shoulders are absolutely killing me I I actually quite often feel like with 10 colors I just get shoved in the corner to do something that’s you know pretty mundane get me out of the road um then everything sort of just happens around me there’s 10 minutes to go and I’m cooking off the seafood for the seafood caser the only the only thing I think is see here see here see it’s dirty right y the way I think about it when you make a small amount of pasta where does all the flavor go on the in the pasta yeah so if you could get in a pen it just seems to make more sense right even if you do batches because then you can glaze the p and you can get all this all this flavor that’s going to stick to this thing you want in the sauce right Gary thanks Gary the pressure point with this is not to overcook it because once you add the sauce and the hot pasta it’s going to cook a little bit more and if you overcook it it’ll be tough when it goes [Music] out if you want my advice Now’s the Time start putting the pasture out set yourself up do one tray of each 5 minutes to go 500 people they’re walking in in any minute come on have we tasted it yeah yeah yeah great okay this is ready to go oh good Z come on come on come on come quick quick quick [Music] quick Las what this challenge is just the biggest thing with we’ve ever done we’re cooking for Italians who make pasta who know their pasta and it’s 500 people that’s a lot of pasta to make green team red team service is started so go go te yes you want a bit more sauuce [Music] right SC [Music] service has started it is absolutely manic we sort of thought we were ahead of time and would’ be able to deal with it but we’re sort of on the back foot at the moment so we just need to keep pumping and just keep [Music] moving yeah I’m actually enjoying it now this is when it all kicks in and the fun starts so this is good Benny you right you got pter in yeah P’s in the number one pressure point I’d say in today would be the cooking of the pasta where do you want it in there all in there not all of it but I’ll tell you when to stop ever since we’ve been here everyone’s noticed that the pasta is cooked a lot more crunchy I suppose than back in Australia Australia we like it soft with no crunch if we serve up Australian pasta to these Italians it’ll be a disaster okay that perfect that’s perfect that’s perfect okay are you happy I’m very happy thank you so much we learned from you yeah I’m learning from from you the problem solving all right there we go uh we’ve got everything out at the moment so we’re we’re killing it uh the chefs have told us to keep it going but cuz the people come in really fast the green lasagna please green lasagna it’s coming from where I’m standing I’ve got a great view in looking and seeing how many people are coming into the cafeteria for lunch today and I’m a little bit worried that we’re not going to have enough food to feed the hordes of people that are coming in ready people are waiting please thank you hurry up hurry up yes chef yes more oil re it up light it up salt oil get there it’s a great feeling when Ben and I are at the stoves cooking the pasta it actually feels like it could be later down the track we might open that Mexican restaurant and I’d love for us to be working side by side again after the show happy it’s such a good feeling to be doing what we’re now good at red team for please for we’re really proud of the food we’re putting up we’re tasting it as we go and it tastes amazing this is what we’re here for this is a lot of fun well Gary half an hour down and there is still hundreds of people still to come looks good doesn’t it though looks good doesn’t it looks good there’s lots of chatter and there’s people flowing out into the into the canteen dining room they seem to be enjoying the food so I I have the red temp dish and far and it’s really good I tried the the green tee I tested the pasta with the Matana sauce and the lasagna and I like the yeah I would say a lot red team has a rich very good red team Kazar very good red team lasagna very good Las Bo our dishes are going to be tasted by George Gary and the chairman of the burilla company guo Billa I mean it’s quite daunting this man eats pasta every single day we’ve got to cook some pretty good pastas so this is Ben’s dish Ben made the sauce he actually worked really really hard to get it done and I think Roberto who was the chef seemed really pleased with the SMS thece the look is quite classic and the way it’s prepared looks all right okay let’s try tasty the way the the pasta is cooked I think is fair enough it’s it’s alente enough to the tooth what I’m loving is this the flavor of the sauce there’s a little little bit of spice there just a little bit that keeps humming away in your mouth and the petta is delicious I think he’s done a really good job great start for the Green Team let’s get in the next dish which is the fili with [Music] prawns performance of the pasta is great yeah I really like the way it’s cooked you know what it’s really tasty and I love the flavor of the prawns the prawn oil and that pasta is really firm yeah but it’s great you know what’s funny is Alice spent so long preparing the prawns so long preparing this dish that I thought is she being part of the team is she contributing but if she puts up a dish like that it’s good stuff yeah they done a good job I really like Ito if you read on a menu lasagna with zucchini pce ricotta would you order it well it’s quite strange it’s not really the class lasagna thish you can expect in a lasagna dish you expect more taste here it’s a kind of a soft recipe in my opinion yeah to be honest I like it I think it’s really nice and fresh it may have been nicer if they’d used more green vegetables so it was a bit more hearty there’s lots to choose from but it looks really delicious there’s no more pen No but we have more for and okay we’re almost at the end of service and you know we’re getting through our portions of food it’s fantastic until Carly Andy Carly so we have a lot of pasta PR good pasta but we do not have enough sauce just as I think things are starting to quiet down robberto comes in and tells us we have to make another pasta because there’s more than 500 people coming into so we have a lot of people outside that they are still waiting for food yeah we are obliged to do something else this is the last thing un ated bang hit with another Sucker Punch apparently the people are loving it they’re flooding in the cafe we’ve now going to feed an extra 200 people I don’t know how that happened the word must have got out that we can actually cook beautiful food this is pretty incredible we fed 500 people and we just have to keep going because there’s more people walking into the cafeteria to eat our food so my plan is to do a cche pasta with some cheeses I’m tossing our new pasta this is our cheese and black pepper pasta which is pretty famous around here apparently and uh hopefully it tastes good well this is the first dish from the red team what do you think George I love it I love the look of this prawn kazer big juicy prawn sitting on the top there um very appealing this taste almost tasty oh [Music] wow oh yeah that has got a lot of flavor I think is a simple recipe and um connect Seafood with pasta in a good way I love the PRS they cooked perfectly and I love that lemon and parsley in there once you stir it through it’s just a big kick of flavor I like it I like it a lot well the next dish is the one I’m most excited about the lasagna with the pork sausage in it that’s delicious this is a classic lasagna dish and you’ve even got nice big bits of sausage there as well haven’t you this lasagna is absolutely beautiful the pasture is cooked beautifully it’s soft that cheese sauce with just the right consistency and that sausage and the pork that they’ve raised together is just really tasty wow that was spectacular very good so one question is this as good as uh the Italians make it yeah this one is a very good dish of very good only one more dish to go f with p bini and pl presco do it looking forward to [Music] it the real Italian pesto recipe is without peas and zucchini but I must say that it’s a creative way to add ingredients simple ingredients to the pesto recipe and then it’s really good for you too it’s lovely I like it okay guys 2:00 the service is finished very well done very well [Applause] [Music] done good my god oh man I reckon I served about 50 of those those fry pans full of pasta I reckon we’ve done about 40 kilos of pasta out the back so man it was a good day I’ve got a good feeling about about this but I know the Green Team they’re a really strong team as well and I’m really hopeful we’re going to win we’ll just have to see the bit I hate most is when service stops and we have to wait to find out who won and who lost especially when you can’t tell I think both teams did an outstanding job and there’s going to be one very sad team at the end of today well look at you lot another Team Challenge another B drag lot have you been through the ringer that was a great challenge I think one of our best and the reason being is you fed a lot of people with some great food and that was good to see you want some stats yes okay here we go 659 people well done and in fact most of them had a couple of portions of pasta so if you add it up it’s about 1,200 plus meals you serve today that is good work really really good work what you’ve got to remember though through all that hard work and determination you just showed us is there’s a serious side to today and that’s the fact that there’s going to be a losing team that losing team is going to go into elimination and from there one person is not returning to the master chef kitchen before we reveal the results let’s look at how you went in the kitchen red team let’s look at your food that lasagna Guido burilla said that was the dish of the day oh my God good job girl it was yum hopefully the amount of time it took to misis on plus and serve that lasagna didn’t affect the other two dishes all right Green Team Julia talking about that lasagna Brave Choice going with a vegetarian lasagna not typically Italian but you know what you sold out that’s a good sign right yeah it was really exciting it was actually a vegetarian lasagna was Andy’s idea and I love that it was his idea because you’ve got to have a point of difference if both teams had done two pork lasagnas you know it’s not exciting for the people of Barilla so we wanted to do something different Ben that Source say it for me George I’m atana I just love the way he says it is really beautiful just was nice and Smokey well seasoned Guido loved it thank you another positive Alice even though you spend all morning peeling deining chopping prawns I think it paid off it was a good dish it was fresh it was clean it was popular and again we all loved it awesome well done these team challenges are hard they hard because it wasn’t like there was a team that produced bad food there was no bad food today both teams were successful today but of course there can only be one winning team we’ve got two immunity pins in our team Kylie and Mindy it is so so important that we win this challenge otherwise it’s down to Bo Wade and I fighting it out in an elimination challenge I’m not I’m not going I’m not going I’m feeling pretty confident that the green team’s going to win today I mean we put our heart and soul into that Team Challenge I think we couldn’t have worked better as a team the winning team of the Barilla pasta challenge right here in [Music] Palmer is the red team well done oh my word good job guys I was not expecting that oh guys thank you all so much thank you flipping I was so not expecting that oh crap I think my knees just gave away you know what it is sometimes popularity is the way to go and and that lasagna in Guido’s words was one of the best my and uh hey you know what he’s eaten more pastas than we’ve had hot dinners surprisingly well you get a wonderful prize for being the winning team tomorrow you’re going to do something truly unique you’re going to go to a cheese factory and you’re going to make parmesano regano what it’s real that’s great that and guess what you’re safe to continue continue on in the master chef kitchen all right that’s what it’s all about I think I’m going to be sick Green Team we know tragic day you wanted to win you produce some great food to be honest I couldn’t really criticize what you did we loved your dishes so it just comes down to this top 10 competition’s tough but as the losing team it means the whole team now is going to face elimination tomorrow one of you will be leaving the top 10 and Alice you have a lot of thinking to do get your heads in the right space get some rest we’ll see you tomorrow losing today is a terrible feeling because we did so well it always hurts more when you do well and lose because you what what else could we have done apart from what we did next time on Master Chef Australia this is going to be a big day the Green Team cook for their lives and an entire Village these are a brave and hardened Bunch for their final challenge in Italy these amateur Cooks must prepare a traditional five course Feast I’m feeling really pressured to keep their Master Chef dream alive I pray that they love my food cuz I don’t want to go home but will Alice choose to play her immunity or risk it all you w your immunity pin right here in Italy now you’ve got an opportunity to use it [Music]