MasterChef Australia (2009–…): Season 2, Episode 21 - Off Site Challenge 3 - full transcript

Last night on
MasterChef Australia.

Today will be
a battle royale.

Jonathan cooked off against
world-renowned chef Justin North

in a celebrity challenge.

They don't come much bigger
than this.

And gained the experience
of lifetime.

I just cooked next to Justin North.
I'm buzzing.

Tonight, two teams go head to head
to serve up a classic French menu.

Your mission to deliver
by noon today.

It's double the pressure as each team cooks
alongside two legends of French cuisine,

Tony Bilson and Michel Roux.
- Let's light up the stove.



How much more French
can you get?

I thought it was a disaster.

Judging them, two of the most revered
names in the culinary world,

Guillaume Brahimi and Tetsuya.

We are completely stuffed.

Jonathan has just faced off against
Justin North

in the celebrity chef challenge.

We think fantastic, day is over.

No. Gary says there's more.

There's one more thing we have
to do today before you go,

and that's to pick your teams
for the team challenge tomorrow.

Jonathan, one of your other rewards
for winning the invention test this week

is that you are
a team captain.

Your first task as team captain
is to nominate



what color apron
you'd like to have.

I'm going to take blue.

Congratulations.

Jonathan, who will be
your opposing captain?

I'm going to pick
Daniel.

Jonathan picks Daniel as the
opposing team leader.

And I think we're all really
puzzled.

I think he's actually
a really strong cook.

So we have our
captains.

Now we need to
pick the teams.

Jonathan will pick the first
team member for the blue team.

Daniel will pick the first team
member for the red team.

Then those two team members will
each pick the next member of their own team.

It's like a team pick relay.

You pass the power of who's going to join
your team next to the person you pick.

Now the team picking's out
of my hands.

I'm not happy.
There's nothing I can do, so...

let's see what mixed bunch
of people I get now.

Jonathan, who do you choose?

I'm going to pick Fiona.

Daniel, who would you like to
pick for the red team?

First person I will pick
is Peter.

Fiona, who do you pick to join
the blue team?

I pick Matthew.

Marion.

Claire.

Adam.

I pick Callum.

Courtney.

Jimmy.

Alvin.

Jimmy, who's the next
blue team member?

I'm going to pick Phillip.

I like to work
with Skye.

I'm going to pick Jo.

I'm gonna go with Sharnee.

I'd love for Carrie
to join us.

Sharnee, two very solid cooks
left to choose from.

Aaron or Jake. Who do you
choose for the red team?

I choose Jake.

Aaron, that means you are the last
piece that completes the blue team jigsaw.

Thank you.

I don't know why I was chosen last,
but stuff them all.

May your souffles not rise, may your sugar
turn to salt in your desserts.

Stuff them.

Every single one of them.

So the teams have been picked.

You won't find out what
the team challenge is until tomorrow.

Good night, guys.

We don't know what the challenge
is going to be,

but I'm looking at Daniel,
I'm looking at my team, and I'm thinking,

doesn't matter what they throw
at us, we can do it.

We're all a bit nervous.

We always are a before a team challenge, but
you just gotta get mentally prepared for,

you know, what the day
is going to bring.

Alright, guys? Really we're going
to win this, okay?

Putting on the colored aprons
in the house

definitely does send a big divide
through everybody.

And team challenge time does put a bit
of a competitive feeling in the house.

All of a sudden, there's a ring
of the doorbell.

So Jo and I run upstairs,
and we're opening the door,

and there's two boxes on the ground,
a red box and a blue box.

And so it's like, the clock starts.

Guys, package, package.

When we open up the box, inside
we find a letter,

all in French and also
a French dictionary.

- Great. Who can read French?
- Claire.

[reads French]

Lucky for us, Claire speaks fluent French,
which is a real advantage at this point.

So the challenge today
has a French theme,

and our task is to prepare a French meal
comprised of three plates.

Choisir. C-H-O-I-S-I-R.

At this stage, we can't immediately
tell what it is,

because our French is pretty sketchy.

Is this maybe... shuck?

So each team has to choose their
recipes from a cookbook.

In the house we will find two books.

A book... of... A cookbook.

Livre de cuisine is a cookbook,
isn't it?

We'll identify the book by a little
MasterChef symbol stuck inside the cover.

Choose one and choose recipes
only from that book.

We're all running around looking
for the books.

We're just running around like crazy kids
looking for lollies in a treasure hunt.

We're working through deciphering the
French letter.

We still don't know what we're meant
to be looking for.

And some members of the red team
started running around.

I mean, it's chaos in here.
It's absolutely chaotic.

Are we definitely sure we should be
running around the house like lunatics?

This is what the thing means?

We're not just copying the blue team?
- That's a good point.

Once I found the first book by
Michel Roux, I had a fair idea

of what I was looking for.

I'm thinking, right, they've got to be
in those books somewhere.

Matt's hot on my tails. He grabs
a book, flicks it open,

then quickly runs out the door,
and I just think...

I've missed it by like 4 seconds,
I've missed the book.

- You guys only have one book?
- We're still working it out.

- We just don't know which book we need.
- Sorry.

So we've got both cookbooks and the
red team have none.

There's only two books. They've
got one, we've got to get the other one,

whenever they're ready
to give us one.

So our strategy is,

stick the knife in a bit.

So we're just going to take our time,
come up with the three best dishes

out of one cookbook,
and give them the scraps.

We had to flick through both
of the books

and we decided to go with the
Tony Bilson book.

Within five minutes we fixed
our menu. We knew what we wanted.

Alright, let's go.

Jimmy finally handed over
their second cookbook

and they had given us
the Michel Roux book

and so we quickly ran upstairs
to share with the rest of the group.

Okay, now what are we going to
do for the main?

So now we're good to go.

The letter told us that we need to head to
the International College of Management

in Manly, which specializes
in hospitality management.

See you, guys.

We've made our final decisions.

Picked the menu, everyone knows where
they're gonna be working

and what they have to do
and we're off to go.

We hope that what we have
is good enough,

but more importantly, we hope that
we can catch up to the blue team.

As we approach Manly, the weather
just deteriorates and it starts raining.

It's this massive old building,
it's absolutely stunning.

The fact that we're going to be cooking
in there, I can't wait to get in there.

Get in there!

Blue team, welcome to the
International College of Management

on a glorious Sydney day.

You're the first to arrive, that means
you'll get a 15 minute headstart

over the red team.

Today, you'll be cooking a three-course
meal of classic French cuisine.

That menu must be ready
by noon today.

The winning team will be whisked
to one of my favorite Sydney restaurants,

not only for lunch, but also some
priceless experience in the kitchen

with one of the most exciting
chefs in Australia.

Lose, however, and waiting for you
is the terror of an elimination round.

Tomorrow, all the members of that
losing team

will go into the elimination.

It's a bit nerve-wracking because you have
to kind of be aware of

what your teammates are doing around you
more than you're doing yourself

because at the end of the day,
one bad dish or more are gonna kill it.

Before you head in to start cooking,
there's one more thing.

Each team will be given

a mentor.

He's run great restaurants in Australia
for 40 years.

He's known as a godfather of the
Sydney restaurant scene.

Please welcome Tony Bilson.

I've been cooking for over 40 years.

My cooking style is French,
but very much Australian.

I often say that we create
memories,

and I try to create an experience
for people

that they're going to live with for
the rest of their life,

and that makes their life
a bit more beautiful.

Welcome, Tony, I think you can tell
by the looks on the blue team's faces

that they are a little bit stoked
to have you here.

Thank you so much.

It's Tony Bilson, the guy who actually wrote
the book that we're cooking from,

and he's going to mentor us
in the kitchen, so

I'm pumped by that. I think
that that's fantastic.

What do you think you can do
to help the blue team win today?

Well, the book itself is designed for
home cooks, and I think what I can do

is to help them put a
professional touch to it.

We're here to win, guys.
We're here to win.

I'm in shock. I'm in awe. This man is
a legend of French cuisine in Australia.

We've got a great advantage
in this challenge.

Mr. Bilson is waiting, the kitchen is
waiting. What are you waiting for?

Get in there and start cooking.

Let's go, guys.

We've got a 15 minute head start
on the red team.

We've also got an extra person,
so we're all feeling pretty chipper

about the challenge and really
came to just get cooking.

What have we chosen for today?

Starting with the roasted lobster
with a herb butter sauce,

and we're going with the duck
with figs and orange.

We're going to serve that with some
pommes anna,

and then we're going to serve creme
brulee with a twist of the puff pastry.

Instead of prunes we're thinking the same
stock syrup, but using maybe some peaches.

Fantastic. Well, that's great.

Tony thinks the menu's great.
It's very classic brunch menu.

We pull into the driveway and we run
straight into the building.

And as we're standing out
the front,

there's Matt standing there
in all his glory in a tuxedo.

It's a pretty imposing sight.

Red team, welcome.

Given the importance of this challenge,
we're going to give you

a mentor.

Please welcome

from the Waterside Inn in Bray
outside London,

the man himself.

Michel Roux.

I've been cooking now for 50 years.

My philosophy on cooking is simplicity,
and I want the product to talk to me,

so the main ingredient must explode
in your mouth.

Michel, welcome and thank you
so much for taking part,

and agreeing to mentor the red team.

I just can't explain how excited I am
about seeing him.

It's just amazing.

What do you think a great French meal
offers the diner?

Sophistication, but in all simplicity

and with the best ingredients.

Red team, please leave Michel Roux
and head to the kitchens.

Come on, guys. Let's go.

We're in the kitchen now with chef
Michel Roux.

He's asking us what our menu is,

and of course, our menu comes
directly from his book.

The entree we've planned is the
poached oysters

with mayonnaise and horseradish.

And we had planned to serve the
cucumber coulis with that particular dish.

The main we've got is the pigeon canoet
with the grape jus and the cabbage,

and for dessert we've chosen to do
some poached white peaches

with a pistachio creme anglaise.

Super. Now, come to canoet pigeon.

I'm not going to say don't do that dish.
It's up to you, you decide, guys.

You're cooking. But my opinion there is,
I would think a dish like,

for example, the lightly smoked duck
would be a very good dish.

Michel lets us know that we should probably
change the pigeon dish to a duck dish,

which is seasonally going to
work better,

however the duck dish has really
strong Asian influences.

How do you feel about it?

I think we should do it. Yeah.
I think we should do it.

There's no way that you can argue
with Michel Roux in a kitchen.

It's like turning up ring-side to tell
Muhammad Ali how to box,

you just cannot do it.

All right, guys, let's light up the stove.
All right?

Today I'm looking after
the main course, which is

the duck dish.

I've got Callum next to me, he's looking
after the potatoes,

I've got left to me I've got Claire.
She's doing the glaze and the sauce.

But my job is to actually
debone the duck.

Oh, my god. I've never debreasted
a duck before.

Just keep it angled against the bone.

Here's the point.

You take the fillet off, just
sort of run the knife along.

- Okay?
- Yeah, perfect actually.

For the entree, Aaron and I are cooking
roasted lobster with the herb butter.

We put the herb butter into the lobster
through a cavity that we make in its head.

It takes some time to get that
butter into the head.

Keep on going. Okay. Keep on going.
Little bit more, little bit more.

You've really kind of got to force
the stuff in.

Keep it going.

Yeah, we're done.

When it comes to cooking a lobster,
there's just a razor thin line

between it being overcooked, undercooked,
and just right.

And I'm terrified. If that lobster
isn't perfect, then it's game over.

I'll be working on desserts with
Joanne and Phil,

and we'll be making creme brulee
with some poached peaches

and some pastry.

I need to get the custard made,
so that it has time to set.

If it don't set, you don't have a classic
creme brulee dessert.

You just don't.

Once I get the peaches cut, I want to
measure the liquid

and the ingredients out for
my poaching syrup,

that the peaches are going to sit in.
Just let it simmer for about 10-15 minutes.

And then put them on the skin and then
just leave them to cook gently.

We're doing well but we just got to
focus and let's talk. Okay?

I'm responsible for the main course,
which is the brand new

smoked duck breast and stir-fried
vegetable dish.

I'm doing it with Peter and Adam
and I start cutting off the duck breast.

It's only the breast that we really need,
but it's got to be a neat job.

This is the star of the dish.

We also need to prepare vegetables
for our stirfry.

This is going to be most elegant stirfry
any of us has ever prepared in our lives.

But because it doesn't immediately sound
French to us,

we're worried that it's something that
judges may not identify

as being within the spirit
of the challenge.

The desserts Skye and I are
making today

are poached white peaches
with a pistachio creme anglaise.

I'm in charge of the creme anglaise,
which is basically custard.

How finely should I be
grinding them?

Well, as a puree almost, so
in the pestle, as fine as you can.

I take the pistachios and start
to ground them into a paste.

Michel recommends that I use the pestle
and mortar and do it in batches.

I'm going to be taking care
of poaching the peaches,

and it's really about making sure that
you don't use too much rosemary because

the flavor of the peach
is quite subtle.

So it's about getting that balance
of flavors there.

- Oh, cut it straight?
- That's it.

I finished making the custard
for the creme brulee dessert.

One of the tricky bits is to ensure
that the molds are

put in the freezer long enough to give
the brulees time to set.

If they don't set, it's gonna ruin
the whole dessert.

I'm working on the butter puff
and poaching the peaches we fill.

First I roll out the butter puff. It's very
finicky and it's very time consuming so

it's not as easy as it looks.

The next stage is to put
them in the oven.

Jo, come on.

Are you going to get that
in the oven?

I can't because the ovens are all on hot.
All ovens are too hot.

There's a 200 oven there.

There's two on 200 Jo.

I'm angry at how long Jo's taking
to get this pastry in the oven.

15 minute job,

and it's taking her 45 minutes.
I'm furious.

- It's 210.
- That's okay.

- And then just turn it down, okay?
- Okay.

In addition to that, Phil got the peaches
ready, put them on the stove,

let Jo know, and they sat there
and got overcooked.

I think they're too soft.

- It's doable.
- We can do it.

We had to recook those peaches.

Behind you. Behind you.

Less than one hour to go, yeah?
That means you need to put up

your beautiful three course French
themed dish,

not only to make Tony Bilson proud,
but of course, the special guests

that will be arriving very shortly
to taste your food.

Red team, we've got two very special
guests on the judging panel

that you haven't met, that are absolute
experts in French cuisine.

So get stuck in.
Come on, guys.

What else can they throw at us
today?

We've got Michel Roux,
we've got Tony Bilson.

Who on Earth could they get
to judge our dishes?

Me and Jake, we are working
on the poached oyster dish,

which is the entree.

I've got my mayonnasie finished,
and I'm happy with it.

It's time to move onto the oysters.
We've got to get these babies opened,

which could take a little bit of time.

I'm responsible for the cucumber coulis.
The pressure point for that is getting

the consistency right and getting
the flavors just right,

because it should just be
quite refreshing.

Should I add more lemon?

- A little, but not too much.
- Not too much?

Can I interrupt you for a second?

Let's talk about what these
guys are doing.

I hear they're cooking duck
as a main course.

Now they weren't, were they?
They were doing something...

They were doing pigeon. The duck
in France is one of the most popular dishes.

In fact, more popular than the pigeon,
more classic than pigeon.

Absolutely.

Now, what about, are they scared
of the Asian flavors, do you think?

No, I don't think so. I think
they will do well.

Okay. Well, we'll keep
our fingers crossed.

Red team, we got 45 to go.
We're looking good.

We want that really smoking in the
next five to ten minutes. Okay, good.

After I marinated the duck, I need
to get it in the wok,

which Peter has set up.

The smoking of the duck is the most
crucial part of this dish,

if that duck is overcooked,
we are completely stuffed.

- That's just gone in, chef.
- Good. Excellent.

Good.

Perfect, I think.

All right, guys, I need your attention
just for a second. I know you're busy.

You've got under half an hour.
Don't be complacent.

But one more thing.

Little surprise for you.

Bottle of Cuvee Riche from Chandon.
You have to do an extra dish

for the judging panel. So you're now
going to be cooking four dishes.

And you have to use the Cuvee Riche,
this methode champenoise in that dish.

Get your thinking caps on,
have a huggle, work it out quickly,

because you ain't got
much time. Let's go.

30 minutes to go, we haven't plated,
we're going to make an extra dish.

Who's gonna do that and how are
we going to come up with this thing?

... but I've got an idea.

The strawberry mousse and champagne served
separate where they've been cooked in.

Michel Roux mentions that we can use
the poached strawberries

and make a strawberry mousse and a poached
strawberry cocktail for the fourth course.

Everyone's cooking at this stage so it's
fairly obvious

that I'm going to have
to do this fourth dish.

- Cut them in pieces.
- Okay.

They will poach quicker.

Come on guys, let's go!
Let's do it.

Got something to tell you guys.
You need to cook a fourth course.

We're going to finish this challenge
with 15 minutes spare.

Now we got to produce another dish.
I'm not happy.

If we wanted to do something
like a pre-dessert,

I noticed there are some cherry tomatoes.
- Okay.

And just make like a little
puff pastry pizza,

and then do a little sabayon with this.
- Great, let's do that.

I've taken charge of the fourth dish.
We've decided to do a fine tart

of tomatoes with a sparkling wine
sabayon on top.

I'm going to be making the sabayon with
the champagne that George has given us.

I'm just getting the basis for the fine tart
for the fourth course.

And the champagne.

- Chef.
- George.

Are you worried about anything?

Really I'm just concerned with
the plating.

Things need to be beautifully cut.

When it's beautifully cut, it brings out
the beauty of it.

Now if they haven't got the knife skills,
and it looks as though it's been chopped

for Sunday lunch or something, it can
look pretty disastrous.

- Thank you, chef.
- Thank you very much.

- How's the creme brulee going?
- It's gone out of the blast chiller,

they're in the freezer, and they're
looking good in there.

Okay, great.

I'm making these sort of
beautiful and neat.

How long have they been in there?

I take the duck up from under the grill,
and I show Tony.

I hope they're not overcooked.
They may be.

I've left it in there too long. The look
on his face is priceless.

It's probably the worst expression
I've ever experienced in my life.

Oh well, let's hope it's okay.

Guys, you've got five minutes
to go yet.

This is the time
that counts.

Putting the food on the plate.
Must be gorgeous.

Come on, blue team. Let's go.

I take the creme brulees out of the
freezer, I look down and I noticed

that it hasn't set where
it needs to.

There's nothing more that I can do
at this point, I have to finish them.

Just get them on.
Just get them on.

I haven't even sliced the duck breast
yet. I'm too scared to.

I'm worried to have a look inside.
I've been letting it rest.

I put it on the bench, I start slicing it.

I yell out, Tony, Tony, have a look.
What do you think?

- Tony, that's...
- That's perfect.

- Okay.
- Cooked to perfection.

After we've smoked the duck, we just
basically, we need to plate up.

Peter cuts through the duck, and this
duck breast is just beautifully pink

from the top right through
the bottom.

The only thing I'm really worried about,
is it a classic French dish?

Final countdown, guys, you've got
two minutes

before your menu must be presented.
Come on.

Last little bit of energy.

Let's go red team.

We're a little bit frantic at this stage and
we're just hoping we can get

all of our dishes on the plate
and to the judges.

Here, here, pour that.
That's it, whisk, whisk.

We've got one minute to go and we're
still trying to get this mousse finished.

Go for it, go for it.
Stop there.

Guys, you're running out of time,
you need to go go go.

Four, five raspberries on it.

Let's do this.

Come on guys,
let's go, let's go.

Perfect plates, we want
clean plates.

Guys, come on.

This judging panel, can I tell you,
they shake my boots a little bit.

And that's it.

You've got 10 seconds to go.

00:28:30,713 --> 00:28:31,713

00:28:31,913 --> 00:28:32,913

00:28:33,113 --> 00:28:34,137

00:28:34,337 --> 00:28:35,488

00:28:35,688 --> 00:28:36,688

00:28:36,888 --> 00:28:37,888

00:28:38,088 --> 00:28:39,129

00:28:39,329 --> 00:28:40,329

00:28:40,529 --> 00:28:43,917
That's it. Put your tools down.

Finally the time's up.
I'm really happy.

And the dishes look exactly how
I imagined them to be.

Time's up. High fives, hoorays,
this was awesome.

I just feel wonderful. It's the most amazing
feeling to have cooked with Michel Roux,

pulled off the dishes, and to actually
be happy with them.

- So thank you, Michel.
- Pleasure.

It's an absolute pleasure.
- I leave you, guys.

I don't need to wish you luck anymore.
You've done it.

Thank you.

It's time to say goodbye to Michel Roux.

He's really happy with what we've done
and he's so encouraging.

We're sad to see him go,
he's such a nice fellow.

And it's Michel Roux.

Tony Bilson, thank you so much.
It was an honor.

Thank you, George.

Even though Tony Bilson is not actually
on the judging panel,

we're pretty sure that these
guests are going to be up there.

It's like everything needs
to be perfect.

Well, we've been telling you all day
there was gonna be two special guests

judging your food.

Tasting your food.

They're experts in their fields.

They're probably, in terms of,
stratospheric,

two of our top chefs
in this country.

I can now reveal the first judge

is chef Guillaume Brahimi.

And finally I can reveal judge
number two.

Tetsuya.

I thought I was floored, when Michel
Roux was going to be our mentor,

now we're going to be feeding
Tetsuya and Guillaume.

This is just mindblowing.

It's time for the tasting, and red
team is up first.

I am really nervous,
that's for sure.

We walk in for the tasting,
and it's a beautiful looking dining room.

And in front of us there's Matt Preston,
Tetsuya Wakuda and Guillaume Brahimi.

This is really, really intimidating.

Red team, welcome.

I'd like to introduce you to my two
special guest judges today.

We're very honored to have with us
Tetsuya Wakuda from Tetsuya's,

who I suppose is Australia's best known
chef around the world.

What you may not know is that the first
five years of Tetsuya's training

he specialized in French food.

And Guillaume Brahimi,
who's got restaurant in Bennelong,

and has also a bistro in Melbourne,
two iconic French restaurants.

I feel nervous sitting next to these
two guys, let alone

how you must feel presenting
your food for them.

Really we couldn't have found two
better chefs

to cast a critical eye over what
you put up today.

To have the chance to put a dish that
you've made in front of somebody

who's cooking that you've idolized
for so long.

It's a very emotional feeling.

Daniel, the moment has come.
We're gonna taste.

What's your first course and who's
responsible for preparing it?

Well, the first course to start with is
a little amouse bouche,

which Alvin's prepared.

It's a cucumber coulis. The second part
of our entree is poached oysters

with mayonnaise and horseradish,
which Jake and Courtney prepared.

Gentlemen, shall we taste?

There is a little bit of bitterness into it,
so I didn't finish it,

but I think there might be a touch
too much lemon maybe in it.

I am worried that the comments
are not great about my coulis.

I might have let my team down.

You enjoy that dish?

Very much. Very, very much.

The sauce doesn't overkill
the oysters.

Nice contrast with textures as well.
It's wonderful oysters. Nice dish.

That's one of my proudest moments
ever cooking for anyone.

I know that I can cut it now.
That's icing on the cake for me.

It's a smoked duck breast with
stir-fried vegetables.

As a dish, duck, perfect cooked.

And very, very, very tender.

I love that combination of smoke, I love
that little sweet capsicum on the top.

So I can see this is a classic Michel Roux
dish, the question's whether,

whether it's a classic French dish.

This is not the sort of what we
cook in a French restaurant.

I find that very not French.

Guillaume tells us that he doesn't think
the duck is a very French dish.

And this is our worst fears realized.

This is something that could put us all
into elimination challenge.

The surprise dish is the dish
we're going to serve next.

And it's our chandon straberry mousse
with a chandon strawberry cocktail.

Daniel, you seem quite nervous.
Who's responsible for the dish?

Yeah, me.

Bon appetit.

A wonderfully smooth mousse for me.
A little bit lacking in strawberry flavor.

But I love that. I would be happy
just with that poaching liquor.

Skye and I's dessert will be the last dish
to be tasted.

I definitely am feeling the pressure.

Our final dish is a poached white peach
with pistachio creme anglaise

and Skye and Sharnee have made
this little wonder for you.

The white peaches are fantastic.
They're perfectly poached.

Pistachio anglaise.

It's too coarse. It should be
like silk.

Texture is very important
part of the taste,

almost 50 or 60 percent.

They're really not happy with the
creme anglaise.

The texture is definitely
a big thing for them.

I feel like I've let the team down.

Well, thank you, red team, you've given
us a lot to think about and discuss.

We'll now taste the blue dishes.
You may leave us.

We've done everything that we can do.
We cooked our hearts out.

We put up a menu that we're
really happy with.

All we can hope now is that we've
done better than the blue team.

It's time for us to present our
four course classic French meal

to Matt, Tetsuya and Guillaume.

From the moment those waiters
walked through the door,

time just went so slowly.

If that lobster isn't perfect,
then it's game over.

Who cooked the lobster?

It was a joint effort between
Matthew and I.

Magnifique.

I'm lost for words and I couldn't be prouder
of the people I cooked with or myself.

It's cooked perfect.

I can't say more, really.

We've had a great first course.
The waiters bring in the main course,

which is the duck breast.

Maybe it's been in the oven
a bit too long,

but I believe it's cooked
right.

Duck beautifully cooked and duck
has a really nice fragrance.

I think he is really good.
- Yeah, absolutely.

I love it.

I could sit there with the pile of that
pommes anna,

with that wonderful, wonderful
jus on the top.

This is French cuisine.
C'est francais.

I can't believe the day we're having.
It's just unbelievable.

It's nerve wracking standing in front of
Tetsuya and Guillaume.

I'm not sure that the sabayon
was the right thing to do

before the dessert we've got coming.

This course is just to clean your palate
to be ready for the next.

And this is so sweet.

It's going to be very hard to follow
with another sweet dessert.

It's a bit of a sweet
sledgehammer.

There was a general disappointment
on the sabayon.

I hope we haven't lost the challenge
because of it.

It's time for our dessert.

I was working with Joanne and Phillip,
and I'm anxious and I'm hoping

that the creme brulees have set.

Who is responsible for this dish?

Carrie, Phil and Jo.

I didn't make the brulee.

When Joanne put her hand up
and said,

I didn't do the creme brulee,
in front of the judges,

every single one of our team members
was just horrified.

I was responsible for the brulee
and getting it set.

We go into these challenges
as a team,

and it's a bit of a slap in the face
for a team member to do that.

There's obviously a problem with
the setting of the brulee.

I think I may have put a little bit too
much mixture in for the time

that we had to get it set.

This throws the whole dish out of whack
and I'm upset about that cause

those peaches are beautifully,
beautifully poached,

and I like this little kind of,
crispy bit of puff.

Yeah, a bit upset to be honest.

Oh, lady, also creme brulee,
it's too sweet.

I think this dish could have
potentially lost us the challenge.

There'll be a lot of devastated
people if it has,

because i think we worked really
well as a team.

Well, blue team, we've tasted all
your dishes,

we've tasted all the
red team's dishes.

It's left us with a lot
to think about.

We have a hard decision to make.
Remember.

All of the losing team will be
up for elimination tomorrow.

Blue team, you can leave us now.

As we come out of the judging room,
obviously there's an element that

we're all thinking, oh God, are we
going home on the back foot of this?

Yesterday, each team had to create
a French banquet

for a panel of expert judges with the
help of two mentors.

Today we're going to find out
who's won.

Red and blue teams,
welcome back to the MasterChef kitchen.

What an amazing experience
you guys have just had.

You've cooked in the same kitchens
as two of the greatest chefs on this planet.

And the judging panel, again,
you think of that.

These guys are the top chefs
on the planet.

If that wasn't prize enough, the winning
team will be whisked

to one of my favorite restaurants
in Sydney.

They'll be going to Pilu at Freshwater
for a spectacular lunch.

And then after lunch, time in the kitchen
with Giovanni Pilu.

We'll give you a few tips of the trade that
you'll be able to bring back to this kitchen.

That restaurant is amazing.

Just hoping it's my team.

The other side of the coin
is less pleasant.

For the losing team today,

the whole team will face
an elimination challenge,

and one of that team
will go home.

We're hoping we're going to avoid
having to don the black aprons today.

It might come right down
to the wire.

So red team, sitting in that tasting room
and eating your food

was a really, really
good experience.

The first course.

Those oysters were the perfect way
to show Tetsuya and Guillaume

how well this batch of MasterChef
contestants can cook.

The duck.

Beautifully executed.

Tetsuya himself raving about the way
that dish works.

Duck. Perfect cook, and
very, very tender.

There were, however,
a few negatives,

a few bumps in the road.

That cucumber coulis was
a bit over sour

and a little bit flannely
in terms of texture.

I'm worried that because the judges
didn't love my dish,

it could potentially let
the team down.

Sharnee, the graininess of that
pistachio anglaise in the dessert

threw off those immaculately poached
peaches by Skye.

Pistachio anglaise.
It too coarse.

It should be like silk.

Do you think this mistake has
put the whole team at risk?

It may have, and I was pretty
disappointed with myself.

I think if we lost today, a lot of it
would come down to my part.

There's one other issue.

You were charged with cooking

a classic French menu.

Putting up smoked duck breast
with a stir fried bok choy is outside

of I think most people's experience
as a classic French dish.

I find that very not French.

Goddamn Asian duck dish.

I'm really worried that that's the
make or break with the judging.

Well, blue team, you got off
to an absolutely ripper start.

When Guillaume and Tetsuya cut
in that lobster,

they were blown away by how well
that lobster was cooked.

Magnifique.

And for the three of us, it was
the dish of the day.

I was really pleased that the dish that
I was involved with

got such high accolade.

And I'm happy that I'm actually now starting
to serve food that I want to serve.

And then to main course, some kind of
modern version of duck a la orange

with a little fig compot,
the segments of orange,

that Cassis hinted gravy that Claire
made was an absolute ripper

and just brought all those disparate
elements together

into a really fine dish.

So brilliant start and Tetsuya's two
favorite dishes of the day.

But then, from such highs to desserts
that were both flawed.

The pre-dessert, your surprise dish,
it was very sweet,

and it was another egg yolk dish.

Then came the creme brulee.

It hadn't set. It was runny.

It was a disaster.

I do feel responsible for
the creme brulee not setting.

And should we go to elimination,
I will feel responsible

for putting the team
in this position.

It was a tough decision.

What made it hard, is because red team,
you put up a menu that was consistently

of a high standard with a few
little niggles.

But blue team, you put up a couple
of dishes that were stellar in quality,

exquisite.

But then a couple

that failed worse than anything
else we saw.

Daniel, do you think you won?

Yes.

Jonathan, if you go into another
elimination challenge, how do you feel?

I don't want to take the team to
an elimination challenge.

I've never been on a winning team
and I'm desperate to win this one.

I'm desperate for my team to win.

It was incredibly close and both teams
should be incredibly proud

of the menus you put up.

The trouble in this competition,
when you've got two teams working

at such a fine high pitch, is that little
bumps can throw you off the track,

and then throw you into
an elimination challenge.

The winners of the French
team challenge

are the blue team.

It took a long time to sink in

until I turned around and saw Callum
running at me and jumped onto me

with such an excitement.

Yeah, I was over the moon.
Over the moon.

I reckon Tony Bilson's having a few little
quiet champagnes right now.

Maybe a bottle or so.

You've done yourselves proud. You've done
him proud. You've done us proud.

What are you waiting for?

Pilu is waiting for you.
Go and enjoy yourselves.

I feel absolutely gutted, and I can feel
that from everyone around me

on the red team.

Now it means that our whole team
will be going into elimination.

Red team, it's all down to you now.
Not as a team, but as individuals.

One of you is going home,
and it could be you.

Tomorrow night
on MasterChef Australia.

You'll all face a basic skills test.

The red team go head to head
in an elimination challenge.

There's still more frenzy in this
competition. It's just competitive.

First up, it's a race to create
the perfect pesto.

This little green bowl could possibly
send me home.

Then their culinary knowledge will
be put to the test.

Final round will be
name this herb.

Someone's staying and
someone's going.

This is it. There are no
second chances.

And for one of them, their dream
will end.

You're one mistake away from walking
out that door for the last time.