MasterChef Australia (2009–…): Season 2, Episode 9 - Off Site Challenge 1 - full transcript

Last night on
MasterChef Australia.

I'm cooking against a celebrity chef,
this is insane.

Alvin faced off against award
winning chef, Luke Nguyen.

He's capable of being
a fantastic chef.

And an impressive effort saw him
just miss out on immunity.

This has motivated me to
forge ahead and I will.

Tonight, the amateurs face the
pressure of a commercial kitchen.

We wanna give you
a reality check.

The heat is on, as two teams take over
a restaurant for the night.

- It's showtime!
- I am freaking out.

It's a race to deliver
the best dining experience.



The storm is coming.

- The stakes are high.
- Come on guys, come on guys.

As two members of the losing team
face elimination.

There's two and a half hours,
absolute carnage in front of us.

We've just woken up and Sarah's
struggling a little bit today.

I think she's having a few problems
being away from her family

because being a mom
in this competition,

we don't have a lot of contact
with our family, it's really tough

and only contact she's getting
is by the internet.

It's mommy!

Harry, what songs are we singing
this morning?

- ABC.
- ABC.

D E F G...
- Got a six month old boy

and a three year old boy.



They're so important and it's massive
for me to leave them behind.

- Mommy, we miss you too.
- We miss you too.

There's something big going on,

don't know what it is,
but I know it's big.

So what do you think's gonna
happen today?

I think it's gonna be
off-site challenge.

- What do you reckon? Boys vs girls?
- Speculation is rife.

Noone knows what's going on.

No matter what the challenge is,
the thing that's really getting to me

is the fact that there's almost certainly
going to be an elimination at the end of it,

and nobody wants to go home
in the first week.

We turn up at the Italian forum
and like I...

I've never been here but I've
heard lots about it.

Italian. I love Italian.

Yeah, I looked around me
and I thought,

my god, it could be anywhere in
Italy, it was just beautiful.

Good morning.

Welcome to Norton Street, Leichhardt,
which is the heart of Italian Sydney.

It's got over a hundred Italian
restaurants, and it's famous

for gutsy, rustic soul food
from Italy.

So what are you gonna
be doing today?

You're gonna be taking over two
Italian restaurants on Norton street,

and you're going to be running them
lock, stock and two smoking barrels.

There was a fair amount
of exasperation, shock and horror.

Ah, we're gonna be running
two Italian restaurants.

We're going to divide you into
two teams.

This is your first team challenge.

You'll have from now until 9pm
to deliver a true restaurant experience

to real paying customers.

We need to see a great atmosphere,
fantastic service, good food.

We also need to see one other thing.
We need to see you thinking

about your customers, and what your
custmer wants.

Your job tonight is simply that.
Keep the customer happy,

keep the customer well fed.

I think there's an additional
element to the challenge,

because we're going to two
established restaurants.

It's not just our reputation
that we could destroy,

it's really also their reputation.
So that's a bit of pressure on us,

I think that's really concerning.

The team with the most money in the till
at 9pm sharp excluding drinks

will win the challenge.

But here's the trick. Customers will
decide how much they wanna pay for food

depending on the experience.
- That's awesome.

We have to make every minor detail
work, so it's really up to them to decide

what they wanna pay
at the end of their meal.

The winners of today's challenge
will be rewarded with a dining experience

at one of Sydney's premier
restaurants, Glass.

As well as a mini MasterClass with
chef Luke Mangan.

Lunch at Luke Mangan's restaurant,
and a MasterClass with Luke Mangan.

Oh, that'd be great,
it'd be a little...

icing on the cake.

Of course, when there's winners,
there's also losers.

The losing team will be up for elimination,
and one of you will be going home.

Gary, Matt and myself will be deciding
who from the losing team

will be facing the elimination
round.

The thought of what's going to
happen to us today,

that it may put us into
an elimination challenge.

It's getting a bit scary,
actually.

So now it's time to choose our teams
for today's challenge.

Now, Alvin, you won our fondest
childhood memory challenge...

Mate...

That is amazing.

... so you are out first captain.

To be thrown in like that, leading a team,
it's... I was gonna say nightmare,

but nightmare's like a walk in the park
compared to this.

It's just... I mean,
bloody hell.

Now your next big decision,
is who is gonna be the captain

of the blue team?

I'm going to choose

Jonathan.

Doesn't want you on his team.

It is a tactical decision putting
Jonathan as captain of that team,

because at the end of the day
I have to think strategically.

Alvin, that was an interesting pick,
cause this is strategic as much as anything.

You're a clever guy. I know you've
picked Jonathan for a reason.

- What's that reason?
- I don't want him in my team.

When Alvin said that he doesn't want
me on his team,

I mean, that's quite a strong negative.
It's upsetting.

He has a habit of rubbing people off
the wrong way,

so I think it's better for me
and my team

to have him on the
opposing team.

So the stage has been set, it's like two
boxers facing off against each other.

There's a little tension in the room.
This is gonna be interesting.

Alvin, who's your first pick?

Adele.

Adele,

welcome to the red team.
- Thank you.

- Why did you pick Adele
- Adele is the italian mama of the team.

Because I'm Italian, I know the pressure
is gonna be totally on me.

I hope that, you know, we can all just
work together and just do it.

Jonathan,

who's gonna be your first pick?

My first pick, Gary, is gonna
be Matthew.

Matthew. Out you come.

Welcome to the blue team.

Why Matthew?

I think he's very disciplined in the way
in which he cooks, and his preparation.

Alvin, who's gonna be your
second team member?

Marion.

My next pick will be Claire.

My next pick's gonna be
Daniel.

Skye.

Peter.

My next pick is gonna
be Aaron.

Philip.

Sharnee.

Jimmy.

Feels like we're at school
on playground being picked for

the soccer team or the rugby team.
None of us want to be picked last.

My next pick is gonna
be Devon.

My next pick is Courtney.

Callum.

Adam.

Jake.

So there's six left. Alvin?
Your next pick, please.

Carrie.

Sarah.

Joanne.

Jonathan, who are you gonna
pick next for the blue team?

I think everyone was expecting me to
pick Fiona relatively early in the piece

because I'm good friends with Fiona.

I'm gonna pick
Dominic.

I thought I could hold off picking Fiona,
because I thought she would understand that

I was picking people
somewhat strategically.

Alvin, your last pick, please.

My last pick will
be Kate.

Jonathan, the last member of
the blue team.

She's with me.

Technically I wasn't even picked.
I was left last.

Yeah. Just disappointed.

Yeah, I've gotta try and make her realize
she is still an important friend to me.

It's quite difficult.

Now let's find out the restaurants
you'll be running tonight.

They're both much loved local
favorites.

Café Moretti

and Carpaccio.

Now Café Moretti is a classic
italian restaurant.

Carpaccio on the other hand, there's
more modern spin on italian food.

Alvin, which of these two italian
restaurants

would you like to run tonight?
Classic Café Moretti

or the more modern Carpaccio?

Going with the classic.
Café Moretti.

Unfortunately I didn't get the
traditional style italian restaurant,

I got the new one, which is Carpaccio.
It's the other one I wanted.

I'm not too much into modern takes of
cuisine and quite a classic cook I think.

You know your teams,
you know your restaurants,

you know the challenge. Service starts
at 6:30pm, off you go.

I'm just thinking, wooow, you know,
this is it.

We're going into battle.

Next on
MasterChef.

The pressure is on as the red and blue
teams race to get their restaurants ready

for dinner service.

The panna cotta. That's definitely in the
fridge, yeah? Setting.

- No, it's not, George.
- Wow. Interesting.

And later, who will keep the customers
satisfied and pull in enough cash

to save themselves
from elimination?

We have not taken one cent.
Nothing.

Today's challenge involves us taking over
a whole entire restaurant

and we have from 6:30 till 9 o'clock, and
basically the customers

can pay what they want for the food and
at 9 o'clock we count the tills

and who has made the most money,
wins.

Right guys, I want to introduce you all
to the head chef here at Moretti's.

His name is Stefano.

- Welcome to Moretti.
- Thank you.

Tell me, how many of you in the kitchen
running the service.

- Well, most busy now we are at four people.
- And how many covers do you do normally?

More than 200.

I'm thinking, 200, how...
how on earth are we going to do this?

Right, guys, so here in front of us
is the Café Moretti menu.

It's up to you guys, at the end of the day,
you can pick all the dishes,

one of the dish, the choice is yours.
I'm gonna leave you with it. Good luck.

We decided as a team, when we looked
at the menu, to keep it simple.

I was thinking, if we wanted to, we could
actually make it a pizza and pasta night.

Yeah, I think that's a smart decision.

I don't wanna throw a spanner into works,
the idea is to get the cash in the till,

are people gonna pay a lot of money
for pizza and pasta, are they...

I am concerned about those regular customers
that are coming in to get the snapper

or toget a steak.
- Adele how would you feel,

if you walked into an italian restaurant
and you couldn't have a main course?

If you were just faced with entrées,
pasta and pizza?

The thing is that I agree with what Marion
said, you know like, to start doing this

is... is a lot.

We thought, let's make it into a pizza
and pasta night, because

there's less that could go wrong with that
as opposed to if you include mains.

The menus, let's pass them
around.

The Carpaccio is a relatively
high-end restaurant.

The high-end dishes will hopefully
allow us to bring in a greater revenue.

Better dishes, more money.

The success of this restaurant is based on
its menu and of course,

the service they give.

Do you honestly think that you can
run this menu? Can you do that?

When we first saw the menu,
we thought we could do it all.

Once I'm in the kitchen, I realized
there was way too much

on the menu for us to
prepare within the time.

So we had to start getting rid
of dishes.

We go veal, chicken and beef.
We're taking that one.

I took out one of the entrées,
so then we're left with two entrées

one of the pastas, so we're left with
pasta and risotto, I took out

one of the main courses, one of the
desserts and one of the pizzas.

So basically one out of
each section.

I decided to split my team that I picked
to front of house and back of house,

and I put Jimmy in charge because he's
really good in dealing with the other five

that I put in up front.

I wanna see twos all against here, a couple
of fours and maybe a two over there.

Alvin asks me to head up the front,
winning a few challenges

I think gave him the confidence in me.
- Jimmy has told us where he wants us.

Courtney, myself are doing
the tablecloths.

Pete and Philip are arranging the tables.
fixing the little knobs on the wobbly tables

and Kate is doing the oil and salt,
Jimmy's doing the menus,

so everybody has a position.

It's my job to type out the menus.
I've got the menu in front of me,

I just start typing.

Adele do you want
Adam to help you?

I decide to make Adele my head chef.
I mean, to me it's a pretty obvious choice.

She's the Italian of the group and she knows
all this classic Italian cooking.

First thing that I have to start doing
is the pasta.

And it's a big job to do the pasta.

Fettucine has to be done fresh and it's
all by hand.

Adam is prepping for the Napolitana sauce
and Dan making mainly the antipasto.

I'm responsible for tiramisu, so I thought
gee, prep time,

I need to get that in quickly,
because that needs to chill.

One of you takes care of the dough,
makes the dough

and exercise how to stretch the dough.
- My role in the pizza section is to

prep the dough. This is the most crucial
part of the pizza,

if you get the dough wrong,
well, you're stuffed.

I think you can add a couple
more scoops.

In addition to preparing the pizza toppings
I also need to learn

how to work this woodfire oven.

It's gonna be too hot, it's gonna
be very hot for you to look at the pizzas.

- Okay, so...
- You'll burn the pizzas.

Midway through prep, I'm in the middle
of prepping for my tiramisus,

and George comes in.
- Tell me, the panna cotta, that's...

that's definitely in the fridge,
yeah? Setting.

Uh, well, no it's not,
George.

- Wow.
- Panna cotta. Takes three hours to set.

Interesting.
I'll leave you to it.

There's a lot of nothing going on, you've
got three hours before this restaurant opens.

I'm starting to panic, so you need to start
panicking a little bit yourselves.

Come on, let's go.

We're really up against it
right from the start.

- Hey, how are we going?
- Look at you.

It's stressful. Stressful.
So, who's the head of house?

Well we haven't... we haven't decided,
we were waiting for you.

I think that maybe Dom has been a sales
guy, might be able to close more sales

in the short time.
I really think so.

Jonathan made the decision that I would
manage the front of the house team,

I was very comfortable with that role.
- That means you've gotta sweettalk

a lot of money in bank, cause it's
all about revenues tonigt.

- Yeah, yeah.
- Absolutely.

I can take care of the menus as soon as we
decide what we're gonna be including.

- Ok, you're in charge of the menu.
- Okay.

Skye, who is very good on graphic design
and computer stuff

is gonna do up the menus for us

and then the rest of us were sort of
therefore left to sort of start

getting the restaurant
into some sort of shape.

The cutlery is around here, we've got
cutlery, we're gonna get the glasses clean,

lot to do, so let's crack on.
- When I realized there was so much to do,

I definitely started to panic.

So there's the marinade sort of
been there going.

So you can count those out and then
you can adjust your recipe for those.

I had Claire started out working
on the chicken,

Aaron is preparing for the pasta,
he's doing the tuna,

Callum is doing the panna cotta, had to be
in the fridge to start setting,

Jake is doing the carpaccio,

and Matthew's working doing
the pizza,

and I was working to prepare
the beef dish,

I thought that was quite
straightforward.

I didn't think we have enough time
to get the veal done in time

so what I suggested is that we just
make it a special,

keep it off the printed menu.
- We've got, say, the chicken and beef

on the menu, but we also want
these, veal is a special

and then we can read that out.
- Okay, let's do that, yeah, that's perfect.

The strategy behind leaving
the veal off the menu is

if I didn't have it prepared in time,
then noone will ever know otherwise.

Skye, how long, mate?

We've got... we're just about ready to print
the posters, that's coming in about a minute

and then we've got a couple more lines on
the menu so we're good to go.

Okay, that's awesome. Cause
I need you in here.

At that stage everything started
to get a little bit hectic,

and I was trying to tell Dom the things
that I thought needed to get done.

- Do you want these ironed or not?
- What?

Do you want these ironed or not?

I think we have nowhere near enough
time for that.

- Dom, we've got like two hours.
- No, we are way behind.

I know he was under
a lot of pressure

but I think he could have listened
to me a little bit more.

George, here we are in Norton Street,
in Leichhaardt, it's fantastic,

how's the red team going?
- Alvin has nominated Adele

to be the chef in the kitchen.
That concerns me a little bit.

Why isn't Alvin the head chef?
What's going on?

He's... he is paralyzed that because she's
Italian, everything's okay.

Because she's Italian, she knows
how to run an italian restaurant?

- So what's Alvin doing?
- He's making desserts.

He's doing tiramisu, he hasn't made
the panna cotta yet,

and there's less than two hours to go
and it needs three hours to set.

He can't run the kitchen from the
pastry shop section.

- Blue team. How are they going?
- Blue team.

Yeah.

It's all very quiet. Instead of going like
a bull out of a gate,

it's all like, mmm...

Do you reckon they'll get
there at 6:30?

I'm concerned, to be honest.
If they're not putting a rocket up there,

they're not gonna be ready.

Listen now, just for a second,
just for a second.

Gary takes me outside, has a
one on one chat.

I'm concerned that you're not
gonna be ready for service,

what do you think?

Team is really working hard,
they really are.

The question is, have you bitten off
more than you can chew?

Gary's telling me to lose things off
the menu and I'm struggling

to think of what I could take off.

Just make a good decision.
Come on.

It's the blue team's reputation.
Go.

So I had to tell the front of the house
that I just scrapped beef now,

and that we've got two main courses,
which is the chicken and the veal.

Maybe I should have taken that off
two hours ago but I didn't,

so, it's going tough,
wasted a bit of time,

but you know what, I'm gonna
churn out the veal now.

The menu kept changing, so we probably
have done four, five prints of the menu.

Caused a little bit of tension.

Mate, we're gonna have one more go
of reprinting, but it's the last go, so...

Yeah, hundred percent,
hundred percent.

An hour before dinner service starts,
and we're nowhere near ready.

Adele's still cutting up the pasta.
Adam's just finished making up sauce

but it takes an hour and half to simmer.
Dan's struggling with the octopus,

couldn't get the skin off, and the
panna cotta's just been put in to set,

and it needs three hours to set.

The customers.

Alvin, sorry mate, there's customers
outside waiting,

what would you like we do with them?
- I'm gonna sit them down,

maybe give them some water,
I don't know.

- Get some garlic pizza bread or...
- No, don't sit them down yet,

because we don't open till that 6:30.
- Oh, hang on, Jimmy's on the...

Look, we will be serving dinner from 6:30,
I know that's in a bit of time,

but is 6:30 gonna work
for you guys?

- Yeah, yeah.
- Oh, thanks.

- Are we gonna be ten at one table or...?
- No let me see, ten and...

six.

There was no way I was gonna let customers
in until we were 100% ready to open.

Good afternoon, how are you?
My name is Devon.

It's about 5:30, 5:45, these two customers
arrive at the front doors.

Haven't quite hit where we need to be
right now, but can I offer you to a seat

to perhaps sit down and get
a drink?

I was quite surprised that
he was letting customers in

when we were clearly
not ready to go.

First, we're not even supposed
to be open till 6:30.

- Yeah? What's the time right now?
- Secondly, what are you gonna do now?

Go into kitchen and get some
teas, I reckon.

- I can go and ask them to come back.
- I would.

Can I explain to them that the kitchen
won't be open till 6:30?

I offer for them to perhaps take
a walk and come back,

but they're quite adamant that all they
wanted to do was sit down and have a drink.

In my eyes, always trying to
please the customer,

which I've been.
Organized a drink for them.

I've got that under control, don't worry.
I freaked out myself.

What's he doing?

I look out the window and there's
a table seated.

I have no idea what they
are doing there.

They said they're happy to sit here
and just have a drink until 6:30.

Hi!

The problem with letting
the first two in

was that then we couldn't
say to anyone else really

no, we're not open.

Do you have preference
with still or sparkling?

George, one issue for the red team.
What's gonna really hurt them tonight?

Well, you know, Matt,

if someone want to come in for just
a simple grilled piece of fish,

it's not on the menu.

What are they gonna give'em?

Gary, come on, blue team,
where are they gonna fall down?

What I'm most worried about is Jonathan's
control of the kitchen.

He's already feeling the stress and when
the dockets start loading in,

I've got a feeling, and I've been
there before in my own career,

it starts to fall apart, and the skill of
the chef

is being able to grab it all back
together in a bundle

and pull it in, and I don't
think he can.

It's gonna be a crazy ride, it's
gonna be kitchen armageddon,

I can't wait to see it all unfold.
- See you soon.

- Good evening. How are you?
- Come on to the table.

Blue team, blue team. You've got
five minutes to go,

you need to be getting all these
sections wiped down,

you need to be thinking about
where you're going next.

Because the storm is coming.

At that point all I can feel
is dread.

It's only a matter of time before we find
ourselves in a very sticky situation.

Right, guys, it's 6:30 and
doors are open.

Let's go, it's game time.
It's show time.

Daniel. Look, there's your antipasto
stuff. Don't forget anything.

You know what. This was it. You know,
we had to get those entrées out.

You know, I just need them for
the antipasto plate.

I find out that there's the zucchini
and the eggplant that was not ready.

And all I wanna do is just grill these
vegetables so that they could be put

on the antipasto platter that
we had to do.

We haven't grilled our vegetables for
the antipasto. It's just the entrée.

The first thing we need.

Right, guys, it's 6:30,
and doors are open.

Let's go, it's game time,
it's show time.

Come on through.

6:30, service has started and the floodgates
are open. I've never seen anything like it.

I am feeling nervous,

I'm feeling like I'm an air steward on the
plane that's just about to go down.

I think just keep grinning, keep talking,
do whatever you can

to keep them happy.

I'm gonna try to make this
the best I can.

Guys, order in.

When the first ticket came in,
I think I just had a shot of adrenaline.

It just gives me, bang, and
I knew the service had begun.

- One carpaccio, one zucchini flowers.

The customers only pay as much for the food
as they choose.

Which means, if we don't get the service
and the food up to scratch,

we're not going to make
any money.

Dish arrives, goes out, easy.

Guys, order in.
One risotto, one side veg.

Once service started, Jonathan got
more into his rhythm,

and being a bit louder in the kitchen is
just what you really need from a head chef.

Service!

Jonathan, I love it, I love it.
I love the energy.

Table two!

Okay, so three veals,
too easy.

We can bring you some breads,
absolutely.

- Any dockets in the kitchen yet?
- Not yet, no.

So you're filling the restaurant up and
you haven't even got one docket ready?

The docket's coming on the way.

So you need to push your way to give them...
give them a fighting chance.

You can't send them all in
at once.

- Phil? Have you taken any orders yet?
- No, not yet.

- Start taking. It's gonna be busy.
- Alright.

I want orders, orders,
orders, orders.

Arugola pizza, got that bit.

- Alvin! First orders up.
- First order up, guys!

Jimmy comes in, puts the first order
down. Two entrées, antipasto.

I'm still frying the zucchini and the
eggplant.

Come on, guys, come on, guys.
- Order two, coming in!

We can do this.
- Next order up. One misto. One mare.

Go, go, go, go. Money's on the line,
we want to win this, we still can win this,

full room, no food.

It's a lot of people that don't have food.
There's a lot of bread baskets

and a lot of dipping bowls of oil

but there's not a lot of
actual food on the tables.

- Perfect, guys. It needs to...
- I'm in control of the pass.

Table three.
- Pete. Yeah, yours.

It's a critical role. I've got to make sure
food gets out from the back to the front

in the right order.

- Jimmy. This is...
- We thought it was cake.

There's no control. I've got everyone
yelling out my name,

and it just looks like
it's chaos.

Where is some parmesan cheese, mate?

Parmesan cheese. Do we have...
number ten? Table ten? Any more? For ten?

Massimo? There's already dockets in for
pizza.

Yes, so there's six dockets already,
there is no pizza in the oven.

No pizza's in the oven, nothing's
gone out yet?

Yeah, it's a problem. They should have
already the pizzas in the oven,

and some more pizzas stretched
already on the bench.

I've got dockets and the kitchen
has dockets as well.

And the plan is to coordinate so that if
there's pizzas and pastas on the same table

then we'll get them out
at the one time.

Does it really go to plan
like that?

Can I start? I'm starting
to get behind.

Please, start, and we're just gonna
start taking them out,

is that okay, we're
a little bit confused.

Thanks, Marion. Start
the pizzas.

We just decided to go with the pizzas,
we're not waiting for the kitchen,

because we're starting to get
a backlog and

it's just important that people eat so
Carrie and I just gonna get pizzas going, and

that's all we can do.

First pizza I cook

burns around the edges badly.

I can't serve it.

I'm getting it though.

Second pizza, third pizza, it's getting
easier, becoming more familiar with

what I need to do.

- How're we going Carrie?
- Good.

Alright, that's good.

As the first few dockets are coming in,
I'm looking at them and I'm thinking,

what is this rocket pizza they
keep writing on?

I call Jimmy over and I'm like,
Jimmy, what is this rocket pizza?

We haven't cooked that.
That's not a pizza.

- Okay.
- That's a side.

It's a typo. I've copied and pasted the
sides menu under the pizza menu.

So we've gotta tell everyone that pizza
is actually a misprint.

It's a salad, it's not a pizza.

I didn't know what to do. Marion turns
to me, she goes,

don't worry about it, I'll make
a rocket and parmesan pizza for you.

Pizza! Pizza's up!

And now we have rocket, balsamic
and parmesan pizza

that everybody seems to want.

The pizza's nice. I like it.
It's nice.

- To serve. Table two.
- Very good, Jonathan. Very good.

For the first, you know, three or four
orders we're sort of keeping up and

Jonathan saying, yeah, come on
guys, we're doing really well,

and feeling good at this stage, and then
the orders start piling in.

We're gonna have to get more zucchinis
stuffed and we're gonna have to

get some carpaccio sliced.
- Callum and I got to the stage we couldn't

read dockets or follow them anymore, I mean,
that sort of happened within ten minutes,

it was just, we were overwhelmed.

- Look at your dockets. I need table 22.
- Jonathan, can I see how table 22 is going?

They've been waiting a very long time
and they don't have entrées.

I know.

It's about and hour into service, and
everybody is complaining about

the food's not coming out.
- I've got it. I've got it. Don't worry.

- How long for the carpaccio?
- One minute.

Okay. Cause now we're getting
a bit smashed.

I am... so we've been waiting for an hour
for our entrées

there's a lot of alcohol
and no food, so...

All of a sudden, the printer
started waterfalling,

and all these orders coming through.

Oh my God, oh my God.

I just ripped off all the tickets, called
out the few of the first ones,

and then stuck them beside the printer.
And they kept coming.

Guys, I need carpaccios. I need
zucchini flowers, straight up.

How many zucchini flowers, Jonathan?
A lot. I just, I need a lot.

In the kitchen, it's just
pandemonium.

It's crazy, and it's just the
most awful feeling.

- Are there any prawns in it?
- No, not that I'm aware of.

I think it's because the...
I can double check that.

There's a major mixup on the menu.
There's a fettucine dish

that has prawns in it,
that's not supposed to.

Every dish that's coming out
has prawns in it.

We're gonna have to deal with
this because

shellfish are one of those things
you cannot send out to people

if they don't know
it's in there.

Is there a reason why
prawns are going into fettucine?

It's just fettucine with mushrooms.
- On our menu,

there's no prawns on the fettucine.
- Yes, there is.

- There is.
- The front of the house

didn't reprint the menu, and my
fettucine was to have prawns

but the menu didn't
say prawns.

- Guys, we've gotta cook to the menu.
- It's a disaster. Imagine if that person

has a specific allergy to prawns,
not really good.

That's a big deal.

Coming up.

I'm pissed at myself...

Sarah struggles with the pressure
of service,

leaving the blue team one down
and fighting for survival.

Feel like I'm letting the team down.

There's a major mixup on the menu,
there's a fettucine dish

that has prawns in it
that's not supposed to.

Is there a reason why prawns
are going in the fettucine?

We're gonna have to deal with this
because shellfish

are one of these things you cannot
send out to people

if they don't know it's in there.

George, we're outside Café Moretti,
restaurant full.

- Smells fantastic, is it going well?
- Well, Gary, that has been a few hiccups.

They had a fettucine on the menu, okay?
Fettucine, and the recipe in the kitchen

is with prawns. Unfortunately, the front of
the house made a typo,

forgot to mention the prawns.
- That's serious, George.

Crustacean is one of those terrible
allergies, imagine feeding a child

something with prawns in it,
and they don't know.

Terrible. Ambulance off the horse.
- Absolute disaster.

Jimmy is in charge of front of house.
He printed out the menus,

and of course Alvin, who is the team
captain, didn't doublecheck.

We're just gonna have to wing it and
explain to customers what's going on.

- Welcome.
- Thank you.

We're a little bit into service and

we had a couple of issues with
a few of Sarah's dockets.

- Is that your writing, mate?
- Sorry?

- Is that your writing?
- Yeah, yeah, that's...

- The table number. We cannot read it.
- No, no, no, no...

A couple of my dockets come back
to me because people couldn't understand

what I'd written.

These dockets got no table number.

The problem with Sarah's dockets was
that a few numbers just...

either taken down wrong or... her writing,
confused.

Sarah. You need to sort that one out.
Can I take that

because that needs to be
sorted straight away.

Sarah struggled and the girls on the till
couldn't quite understand the handwriting.

- There's an entrée or together?
- All together.

With her taking extra orders and being
asked about previous orders,

I think just became too much
and she left the floor.

I'm pissed off at myself
and my mistakes.

They haven't been able to understand
what I've written

and it's been stuffed up at the kitchen
and stuffed up at the bar,

I feel like I'm letting the team down.

I felt that because it's not just me on the
line, it's the whole team, and...

I didn't wanna be the cause of things
going wrong.

It's a catch 22, if I go out there, I might
stuff up again, but if I stay in here,

they're one person short, like.

I got to see Sarah.
I know she's really upset.

And you haven't stuffed it up yet,
it's not over, right?

Had a word to her and said look,
you know, if we're one down,

that's gonna hurt us, can you possibly
suck it up and come back out?

Can you give me one more
round, mate?

Love ya.

She did.

Obviously, Sarah is feeling just
emotionally wrecked.

She's just overwhelmed,
I mean,

she's come here with one of the biggest
handicaps anybody could,

she's got a six month old baby
at home. I mean,

being in here is hard enough,

being in here with that responsibility
in the back of your mind,

it's too much for anyone to take.

Yeah?

You can do it.

I'm happy with the fact
I pulled it together, and

took a couple of minutes for me to get back
into the swing of things and to work out

what was going on and where
it was all at.

The judges walk up. It's a VIP table.
They're sitting there,

I'm looking at the kitchen, no one
else is eating,

and these guys have to get
all their food.

- Fettucine moretti?
- Coming.

Please.

Here guys. Bon appetit.

House signature dish. Dish that
we'd had here several times, George.

The pasta is king.
And when the pasta is made as well as that

and cooked perfectly, there's a little
bit of bite, it's an ideal dish.

Simplicity.

Over the top.

Thin base.

Tasty, that to me I love.

- What happened, this isn't from here.
- They made a printing error,

they put a salad of rocket and parmesan
into the pizza section

so they've made a last minute decision,
and made a pizza out of it.

And that is smashing.

Absolutely right.

Guys, you've got an hour to go.
You are at risk of losing this challenge,

because there is no food going
into the restaurant.

- How long did you order?
- Hour and fifteen minutes.

That's not good enough, is it?

It's clear by now that we are struggling
to deliver food on time.

Forty two, guys, we really need
some entrées.

Can you get the pizza out?
Can you get the pizza?

On the house.

I feel like I'm like stuck in
the middle of nowhere

and it's like, God, is this gonna
be over soon? Seriously

Table 33, we need some food right
now, otherwise they're leaving.

We're leaving because we got here
at six o'clock and we ordered at six thirty,

and we haven't got out mains yet.

I'm really sorry, the guys in the
kitchen are doing their best, but...

you're right, it really should
be a lot better.

There was one table inside, and
the guy goes, hey mate, come here,

I'll give you 150 bucks if you
can get my food right now.

So, I thought, that sounds like
a good deal to me,

that's a guaranteed pay for the meal.
- I need to talk to you.

I've been offered 150 dollars
guaranteed,

if you get that second table
all their food now.

- What kind of guy is it?
- I think we should do it.

I thought, that's great,
I don't have food to serve.

Thirty two, hundred and fifty
deal, where is it?

It's coming.

- I know. It needs to be now.
- I had to just go, hey Jono,

that's 150 dollars in the till,
that's the name of the game,

this is the competition, it's not about
cooking food,

it's about getting money in the till, so
I got them pushed up the list,

got their entrées and I went
back to them and said

there's your food,
give us the money.

I was pretty happy.

Matt, there's a round of applause,
timely, and it looks like

people are finally getting fed.
- You know what they say.

If you delay long enough,
they'll love anything.

Sorry about the wait.

There was a bit of waiting,
but otherwise it's really nice.

It's restaurant food.

Hello.
[ speaking Italian ]

It's a tuna pasta with chilli
and fresh lemon.

Lovely.

That's got bags of flavor. Do I
wanna stop eating it?

No.

I'm gonna say one thing though.

Walking through the restaurant just now,
I managed to sneak a zucchini flower

off someone's plate and it was
bloody delicious.

Really crisp crunchy batter, gooey
cheese filling, fresh rings of zucchini,

I won't be upset if that's what
we're getting.

Good dish so it is, but the
zucchini flowers are a hero for me.

Bon appetito.

You've done pretty well, okay,
you just have to speed up, so

you have to try to
send out those dockets.

One way or another you have
to send out all of them.

There's people that haven't had
their mains yet

and we're really starting to worry about how
we're gonna get money out of these people,

when they haven't eaten
a lot of food.

- Jimmy!
- Yes?

Get someone to sort of out some bread
for those people that wait.

Okay, done.

I'm very hungry, we've been sitting here for
like one and half hours

and we still haven't got out mains
and I'm ready to leave.

I'm gonna get that right away.
I'm really sorry. Can you get you a drink?

- Table... Kate. Kate.
- I'm coming. I'm coming.

You've got what?
They wanna leave.

It's way too much, we haven't been able
to get the food out in time.

We need to get money to the till.
If we don't,

we're gonna be facing
elimination tomorrow.

We have not taken one cent.
Nothing.

There's 35 minutes to go, but we've
gotta speed up,

we've gotta get some money
in that register.

There's nothing you can do, it's like
a car crash in slow motion.

We have not taken one cest.
Nothing.

We need to get money to the till.
If we don't,

we're gonna be facing
elimination tomorrow.

There's 35 minutes to go, but we've
gotta speed up,

we've gotta get some money
in that register.

You have to sell this, okay?
It's perfect, very good, guys.

The dessert is your priority.
We do the dessert, you make the money.

Give dessert to people. Half an
hour to the end.

We've got to push out dessert.

You know, just had to
get that money in the till.

Alvin, bring the tiramisu. Quick.
We were just putting out tiramisu,

we were putting out panna cottas.
- Panna cottas. Get rid of those. Get rid.

Go go go.

Compared to any other panna cotta,
I think it's great.

Jake, these people are ready to pay,
can you please have a word to them.

We need to get some
cash in the till.

People need to pay up and so we have
to be a little bit more suggestive self.

Please, pay up.

- Thank you very much, I just...
- Well they're rushing us a little bit now,

because I guess...

things have taken a little bit longer
than what they should have.

I'm grabbing money left, right and center
just trying to get it in that till.

We left I think 35 or 40 dollars. But just
for tips. Just for the service.

We were a little worried. The whole
pizza, pasta thing,

not really getting as much as what
the other team could get

cause ours has been more
basic cuisine.

Let's get some of this
out there.

- Is that... ready to go?
- Can you get them for me right now?

It's like quarter to nine and we've got
virtually no money in the till so

we decide as a team to kind of start
going around to people

and whether they've had their entrées or
their mains, try and convince them to pay.

Thank you very much, gentlemen,
I hope you have a nice night.

Some people are
giving cash

which is great cause that comes back
and goes straight into the till

but of course people are handing out
their credit cards,

we hadn't really thought through how
long that process takes.

Can I have a bill please for the entrées
for table 23 please.

Quickly cause it's 9 o'clock.

Thank you.

That's it, it's 9 o'clock,
the tills are closed,

no more, I hope you've
done enough.

Hey!

It's 9 o'clock, the competition
is officially over.

- Quick, quick quick!
- Can't accept it.

- Oh nooooo!
- The till is closed.

Oh no!

I'm really upset, I'm really disappointed,
I'm thinking,

you know, it could be the difference
between winning and losing and

knowing that I had two checkbooks willing
to pay was... yeah, it was awful.

I took a fair bit of money in my section,
and there were quite a few other tables

that did quite well, so hopefully,
we've done enough to win this challenge.

Right, guys, it's 9 o'clock,
that's it.

9 o'clock, tools down. We've done it,
we'd finished. Really exhausted.

Well done, well done, guys.
Good job, yeah.

I'm really proud of
you guys, yeah?

We all go and give each other a hug,
we're so happy and proud of each other,

despite all the stuff-ups we kept a smile
on our face the whole night,

the customers are all happy.

None of us know whether we've made
enough money.

We had a pizza and
pasta night.

How much money are people going to
pay for pizza and pasta?

I'm extremely worried about
the elimination tomorrow.

I wake up,

and my whole body is paining, I'm stressed
out about the elimination today,

I'm tired from the night before.

If we lose by fifty bucks,
I'm gonna be so gutted.

This morning I'm feeling bit worried,
a bit. We've gotta keep our hopes up

and keep our game faces on.

You know, don't show the opponent
any sign of weakness.

Each of us has to pack a bag in a case
of our elimination today.

And that's... that's terrifying.

Packing my bags today, like
it finally hits you.

You could be going home.

Red team, blue team, welcome
back to the MasterChef kitchen.

The challenge we set you yesterday
was unlike anything else we've done.

The thing about running a restaurant
is it's not glamorous.

It's a tough, tough thing to do,
and it's not for everybody.

I don't know whether I have led
my team to victory or defeat.

I have this horrible sinking feeling
that I've led them to defeat.

Sarah, you had a little moment
yesterday. How did you go?

I had a big moment.

It was hard.

Why was it hard?

It's been a hard week for me
and...

yeah, just couldn't deal with it,
it was stressful, it was hot.

There were so many people, there were
so many things going on.

I just felt I was letting
the team down.

- Is that your writing, mate?
- Sorry?

Is that your writing?

- Table number... we can't read it.
- No, no, no, no.

You need to sort that one out.
Can I take that,

because that needs to be sorted
straight away.

It's a catch 22, if I go out there, I might
stuff up again,

but if I'll stay in here, they're one
person short.

Cause that was something that
these guys didn't need.

They didn't need to have
to chase me up.

Are you having second thoughts about
being in the competition?

So what do you wanna do
from here, Sarah?

I need to go.

I just think I need
to be home.

With my boys and...

One of them is only a baby,
and...

when I went home last time,
he didn't recognize me.

You know, Sarah, it's just
an idea that

it's not the wrong dream,
it's just the wrong time.

You wanna be there for that.
The crawl, the situp, the word.

Really there's nothing that
compares to that

so I think you're making a
really brave decision,

but I think you're also making a really
wise decision as well.

- I respect you greatly.
- Thank you.

I just totally understand from a mother's
point of view

why she needs to do
what she needs to do.

She has made the best decision
for herself and her family.

Sarah, don't let the dream slip away,
we wish you all the best,

but now I'm afraid it's time to say goodbye
to the MasterChef Kitchen. Thank you, Sarah.

Thank you. Best of luck.

It's really sad to see her go. She's great,
easy to get on with,

it is a loss, but it's the right thing
for her to do.

Thank you guys,
good luck.

Experience I had on MasterChef and
the friends that I've made

and everything that I've learned,
that has been awesome.

But the timing is just not right for me,
and my place is at home.

It's sad to see Sarah go home,
but we said from the outset,

that there would be an elimination
at the end of this challenge.

In our minds we all quietly started
to think that maybe

Sarah going means the rest
of us are safe.

Someone is still gonna leave
this competition.

Someone is still going home
on the back of this challenge.

It's sad to see Sarah go home,
but we said from the outset,

that there would be an elimination
at the end of this challenge.

Someone is still gonna leave
this competition.

Someone is still going home
on the back of this challenge.

Let's break it down and let's look at how the
challenge went as a whole for the red team.

Alvin? You're the captain of the red team.
How do you think you fared?

We took the concept of a family cotteria,
and we went there with gusto and passion.

We cooked like a family,
we yelled at each other like a family,

we love each other like a family, and
whether or not they paid with their hearts,

we certainly bloody well cooked
with ours.

Right, we now need to look at the
negatives

of the red team from
yesterday's challenge.

The first thing is there was a lack
of attention on the detail of the menu.

One of the real dangers of the menu
is leaving out an ingredient

that appears in the dish.

Is there a reason why prawns are going
in the fettucine?

On our menu there is no prawns
on the fettucine.

You wanna call the ambulance for a customer
who goes into shock,

who's eaten a prawn you haven't put
on the menu,

it's not a good thing. And you, as a team
leader, should have checked that menu

to ensure that it was perfect.

That's not a pizza. That's a side.
- Okay.

So we've gotta tell everyone that pizza
is actually a misprint.

I've gotta say, one of the highlights was
taking the disaster

of the salad popping up
in the pizza section

and turning into a parmesan
and rocket pizza. We got some,

it was fantastic.

That is smashing.

My concern

is that a pizza and pasta night is not
necessarily going to attract

the same money as the menu of veal,

zucchini flowers

and prawn risotto

is going to achieve.

I'm going back in my head,
I'm thinking,

we were collecting thirty and forty
here and there, I'm thinking,

our figures aren't going to stack up
against the menu that they did.

So let's look at the blue team.

First of all, 75% in the restaurant
haven't eaten by 8 o'clock.

I'm really sorry, but the guys
in the kitchen are doing their best.

The dishes were really complex
to some extent.

They weren't... there was a bit of
technique to them,

and I think we underestimated
some of that.

Who is responsible for that,
do you think?

Definitely me.

I was the leader of the team,
and I ran the kitchen.

I'm responsible for all of that.

Claire,
why are you upset?

- I let him down.
- Why did you let him down?

I know that I could have done
a better job.

Can I just say that Claire didn't let
me down. She'd prepped all the chickens,

she did all of the veal which I was meant
to be cooking,

but her still trying to get our
entrées out.

Right, let's talk about
what went wrong.

Customers were sat down in the
restaurant

one hour before the kitchen
was even ready

to serve the food.

Good afternoon, can I offer you to a seat
and perhaps a sitdown and

get a drink?

What are you gonna do now? Go into kitchen
and get some teas, I reckon.

As a restaurant owner,

that is a critical

mistake.

It's a cardinal sin.

Because once you sit people down,

regardless of whether they tell you
they're gonna be happy,

can I tell you?

They never are.

When they get their food,

they'll have been waiting
two hours.

And you can argue all you want,
it always turns out badly.

My heart drops.

Straight away I think,

all my hard work last night,

I could possibly be squashed
by that one... that one moment.

Alright, let's talk about some
positives.

You were up against it
from the start.

Your menu was so much more
complicated.

But regardless of that,
you just stuck it out.

All of you worked hard.

You using every trick in the book
just to keep everybody going.

And you have to be commended
for that.

Question is, whether that, the customers
who got their food,

were prepared to pay more
for the food that they received

than the red team's.

Blue team,

red team,

the moment has come
to reveal

who made the most money

in your first
off-site challenge.

The winners will get to eat

at Luke Mangan's famous restaurant
Glass in Sydney.

Two people in the losing team
will face an elimination challenge.

One of them

will be going home.

To be honest, it's pretty even.

It's all coming down
to the cash.

I've added up your takings
in the till,

and incredibly, there was only
225 dollars difference.

He's got that envelope in his hand
and I'm just thinking,

I hope we've done it, I hope we've done it,
I'm crossing everything in my body.

Blue team.

He's got that envelope in his hand
and I'm just thinking,

I hope we've done it, I hope we've done it,
I'm crossing everything in my body.

Blue team,

the money in your till

was one thousand,

two hundred and fifty three
dollars.

For amateur cooks that is a
phenomenal effort,

and a credit to what
you achieved.

Red team.

I held my team members' hands,
and I was looking down,

and I was, I'm chanting, pizza and pasta
cannot beat zucchini flowers and veal.

Your total in the till

was one thousand,

four hundred and seventy eight.

We were just screaming,
and hugging and kissing.

It was fantastic. The bestest feeling,
the bestest.

There's crazy cheering, slapping each other
on the back,

hugging, and we're literally just, you know,
imploded, we were just shattered.

Red team, congratulations, you've won
our first off-site challenge.

Guys, enjoy lunch.

Walking out that door to the reward lunch
is awesome. You feel on cloud nine,

but there's, you know,

there's the other element where you think,
shit.

The blue team, two of them
will face elimination.

It's a very hard moment when the red team
leave victorious.

Yeah, it's a very hard moment.

My heart sank. Yeah.

I was really...

I'm really, really disappointed.

It's a really awful feeling
about what's to come.

Blue team, despite some last minute
big figures,

you finished with the least
amount of money in the till

and you've therefore lost
the off-site challenge.

That means that Gary, George and I
must now decide which two of you

were the worst performers. Those two
people will go forward

to face an elimination challenge, and
one of them will go home.

There's only two up for elimination. Yeah,
I'm not feeling too good at this point.

With Sarah gone, and me getting
a grilling.

Yeah, I'm not feeling
too good.

Let's look at some of the problems
you've encountered.

Jonathan, do you think it was the
choice and number of items on the menu

or do you think it was
communication?

I think it was a combination of both.

Mate, we're gonna have one more go
of reprinting, but it's the last go, so...

Yeah, yeah, hundred percent,
hundred percent.

Jonathan, yes or no, do you think
you're responsible for those issues?

I think, yeah, I think I'm responsible,
yeah.

Devon, you let people in the restaurant
at 5:30 when the kitchen were clearly

absolutely under the pump.

My name is Devon. Haven't quite hit
where we need to be right now but

can I offer you a seat and perhaps
a sitdown and get a drink?

I made the decision to sit them down, but
made it very clear to them

that they would not have any food
until 6:30 when the kitchen opened.

Devon, the problem is, you seat someone
at 5:30, by 6:30,

no matter what they said to you,
they're grumpy.

And you get these real toxic
couple of customers in the corner,

look grumpy, their body
language is bad,

and affects everyone walking in,
cause that is what they see.

Sharnee, how did you feel
the front of house was run?

There seemed to be a certain amount of
tension between you and Dom on the floor.

No we have nowhere near
enough time for that.

- Dom, we've got like two hours.
- No, we are way behind.

I guess because I have run
a front in the past before,

I found it a little hard to fall
into line,

and we do have different styles.

Dom, I could feel the tension. Do you
think you were too aggressive?

I probably get accused of that quite a bit,
but particularly the last night,

there was a very short timeframe
to reach an objective.

Skye, how did you feel about Dom? Did
you feel a tension?

- Skye, how long, mate?
- Got a couple of lines on the menu,

so we're good to go.
- Okay, that's awesome, cause I need you

in here.

I've been told to put together the menu,

and we discussed that that was the way
I was gonna go about it,

and I felt like I was barked at quite a bit,
while I was multitasking.

I'm in their sights, this could be...
this could be it.

The first person that is about
to face an elimination challenge

is

Jonathan.

I think in this case
it had to be you,

because we gave you plenty
of opportunity

to make the right choices
on behalf of the team.

I just... I really would have liked to
have lead the team to victory.

Yeah.

The second person

that will face an elimination
challenge,

is Devon.

Devon,

is that a tough call,
do you think?

To think that I could be going home
because of one bad decision,

it's... yeah, it's...

I've c...

I've come a really long way

since the start of this.

And all I wanna do is learn.

I came into this competition wanting
to learn as much as I can.

I'm nowhere near ready to leave
right now.

Devon, Jonathan, you're about
to face an elimination round.

So prepare yourselves,
head upstairs, the lot of you,

and Jonathan and Devon,
gather your strength,

you've got every chance in the world
of carrying on in this competition.

I'm really shocked that Devon and I will
have to go into an elimination challenge

against each other.

I'd be devastated if I was eliminated
in the first week. Yeah.

I'm really, really looking forward to
getting a big hug from my kids,

and big hug from my husband.

Coming home makes me appreciate
my family and everything they do

and what I've missed.

Guys! Hello.

My dream is to open up my own café
in the outer suburbs of Melbourne.

Sort of place that I
can take my kids,

and it's a sort of place
where families are welcome.

Nighty, night night.
Love you lots.

Love you lots.

My dream is still alive and dreams do come
true, and I'm gonna make mine come true.

Tomorrow night
on MasterChef Australia.

The two of you now face the first
elimination challenge.

Devon and Jonathan face off
in three challenges.

And the common theme is
eggs.

Each round will be a test
of their culinary skills and knowledge.

The first contestant that gets
two points, wins.

In the ultimate battle to keep
their dreams alive.

Obviously I'm feeling the pressure.
It's gonna be tough.

It's a battle to the death
between these two guys.

And for one of them
the journey will end.

I feel absolutely sick
watching this.

You'll realize how tough this
competition really is. And how brutal.