Classic Pub Dishes Team Challenge | MasterChef Australia

okay amy for surf up next yes ester i'm gonna go a bit out there today with reinventing the old surf and turf with pork and scallops the pork is cooked perfectly the meat is beautifully tender the crackling is super crunchy but scallops are the only thing i'm cooking to order it's exactly how i hoped it would come out name me those four four serves yeah they're coming here 10 seconds surf's up okay nice amy lips nice plate there okay so take this table 15. i feel like my dish is a good dish but as far as the surf and turf is concerned and how well received with our diners in the local pub i don't know oh yeah that looks good you know amy had all the advantage going to this challenge got to pick which of the five decisions she was going to go she picked serpent took and i love the fact that she steered away from doing you know a steak with garlic prawns and this is you know this combination of pork belly and scallops i mean i think it's a nice twist that's the elegant way of course to deal with crackling scallops beautifully cooked beautifully cooked it's a complete meal in terms of you know sitting in a pub having pork scallops puree a big beer and you'll be happy it's actually the meat that's the hero that pork it's so meltingly fatty and delicious the crackling is great but the meat is actually more fun to eat than the crackling which is a rare thing for me to say and um each contestant has a certain dish they need to reinvent i've got the palmer how long for palmer two minutes okay my reinvention of a chicken parma is smoked cheddar chicken parma with a br tomato reduction with a fennel salad to accompany the palmer parmesan nice plate though okay serve it oh yeah baby talking about oh i think bren he jumped at the chance of doing the palmer jumped at the chance of reinventing it and i thought he was sitting on a winner but obviously there's a big size difference isn't it yours is uh really really small george that farmer and what happened all the fennel you know there was it's like big chunks of apples it's all about the apples yeah it's not delicious when you order a palmer you have an expectation that it's going to look like a parmigiana so it's really all about that fresh crispy chicken you know that moist tomato the ham you know lots of melty cheese and i think i admire the fact that brent's tried to you know play around with it a little bit use a prosciutto crumb you know use smoked cheese but has it made it better no we've got you know the richness of the cheese the richest beer and tomato relish so you've got to give us either acidity or bitterness or some creaminess and the sad thing about brent salad is it doesn't really give any of that things that's what the schnitzel is trying out for i'm really really disappointed with this dish i know that i can do better i was behind in prep so to catch up i've sacrificed a lot of flavor and quality it's not the best parma it's not the best salad and combined it's not a great dish so i know that average food's going out today okay i need two fish one roast followed by one palmer one roast one serve one fish yes things just get really hectic in the kitchen i think everyone wants to put up the food as quickly as possible two fish one roast tea pasta how long one minute on two pasta ten seconds on two fish lorries i'm ready to go yeah it's just communication's not happening right okay guys so you just need to communicate they're all going together yeah yes testing yes you're ready to go yeah i'm ready to go i'm quite frustrated that i'm falling behind come on a little bit faster yes amelia i want to be able to keep up with service and put out dishes the time that everyone else is putting them out but i just can't cope okay i need those two pasta really quickly please coming things are just kind of going all over the place for me behind my it's my last rack of pasta so i'm just hoping that i can get enough for everyone i haven't really measured out quantities of pasta per head for today so that's a bit of a warm and i ran out of time during prep to make enough so i'm looking at the portions on each plate and some are smaller pasta's but i'm just scared about putting too much pressure on the plate because i'm scared that i might run out [Music] this is a very small dish it is more of an entree size pasta dish and i think for a pub it's just not right and yeah i'm quite frustrated myself okay wow we talked about mini dishes it's not even an entree that isn't the spirit of what a pub's all about that's like there's like three strands of pasta you're going to be like stuff i'm not happy not happy i reckon it was the easiest dish out of the five to be honest and you know make it big make it hearty i love a really kind of hearty wintery pasta there's nothing better right let's tuck in to what there is look the first mouthful i go oh that's all right it's interesting it's earthy it's but there's definitely mushrooms in there pick up caramelized onion like a little bite of sage went this is all right and then i had the second mouthful i went where's the acidity you know where's the kick where's the salt where's the anchovy where's the where's the crunch we've come to expect lauren to put up dishes that uh hang on in terms of salt and acidity yeah and that's exactly what's missing from this papadelli so two rows two fish one pasta how long two roasts up yeah ten seconds thirty seconds on those two fish here shiny it's one thing to be in control of my own dish but in this kitchen it's so hard to work around everyone else's too it's definitely getting cold while i'm waiting just can you just tell me the true times jamie sorry just the real the real time the problem is that no one is communicating properly no one is telling truthful times of how long it will take their dish to get up they're saying that they're going to get dishes up in two minutes so i plate for two minutes pasta's up their dishes come out five minutes later okay the fish is up and mine's completely cold hang on hey guys guys guys guys guys sending me cold plates take these back so give us another chicken but always check don't send me a plate of food that's cold please yeah yes yes dude i am actually upset for amelia because i know that it's not her fault that the dish has gone out cold it's our fault for taking too long and her dishes have to sit there and wait for us to be ready so i feel really bad for her make sure those plates i need a hot plate keep those plates nice and hot yes heston i so just want to do well this week and impress heston and you're so determined to do well at something and you just don't it's very hard if you're going to be five minutes save five don't say two and make it five because it messes everything up yes yes we've finally realized that this challenge isn't about speed it's about working smart and it's about working as a team check that chicken hug it's hot hot i put my hand on it nice so now i just need to pick up my socks and work really hard and make sure this is a really smooth service listen if we can finish off this service the last handful of tables with you guys all communicating and talking to each other so when i call something it comes up miraculously together that would be a very happy way to finish this service yes yes has been yes esther next up i want to roast yep today i'm doing a race of the day so i decided to make this roasted spatchcock with a lentil salad roasted potatoes and a madeira jew two rice coming up yeah i think this is definitely a classic dish and it's not going to intimidate diners at all ah look at that smile on your face that's nice i love roast chicken you know i want to play poker with you you know that because you give everything away [Music] if i want to roast and that turns up i'm going i'm on planet roasty yeah it's all golden it's crispy the roman's covered with a plate delicious and it's a you know it's a proper sized portion yeah it is right let's taste tell you what that's only just cooked george but you know there's that point when it goes from being just good to being just perfect it's a fine line but i think it's really amelia's step the right side over that line that for me is the true essence of what a pub's all about hearty wholesome warming delicious you'd make this a regular wouldn't it wouldn't you if this was uh if this was roast on a tuesday uh you'd come in every week i'm pretty concerned that i could end up in elimination today i mean i had a look at amy's dish it looked great jamie's dish looked great amelia's dish was great it's just about laura's i think it's between hers and mine how hard could it be a humble little pub in the beautiful suburb port melbourne some pub food five dishes the best dish will give that person a massive advantage tomorrow but the worst dish will join tracy and ben in elimination at the end of the week heston how did they go in the kitchen well i have to say through the course of your measurements your two hours prep things were looking a little bit wobbly and i was thinking we're not going to have any food to serve anybody somehow through the course of the service i thought you did was pretty impressive i feel about 80 years old right now but i'm still here you're still here you're smiling and i think you finished on a great note so well done amy you got every advantage today you got to pick the dish which was surf and turf and you know what we loved that pork it was succulent it was delicious the crackling was exactly how it should be the scallops spot on good stuff honey emilia gee you know when matt got that plate of spatchcock in front of him he let out that little deep chuckle that he tends to do when he loves what he sees beautifully cooked crisp potatoes lovely sweet madeira shoe for us amy and amelia you put up the top two dishes of the day i feel really happy that i've made the judges proud in front of heston of course only one of you can win this advantage the last one in heston week amy you had all the advantage today and guess what it paid off you're gonna get it again well done this is definitely my proudest moment back-to-back wins in heston week i just hope that i can keep that momentum going and don't get too overconfident and allow that to trip me up in the next challenge you

Channel: MasterChef Australia

Views: 81,796

Keywords: masterchef, masterchef australia, masterchef australia season 6, #masterchef, master chef, how to cook, masterchef australia season 6 episode 51, masterchef australia s06 e51, masterchef australia 2020, #masterchefaustralia, master chef australia, #howtocook, australia masterchef 2020, masterchef 2020, Matt Preston, Gary Mehigan, George Calombaris, masterchef australia team challenge, masterchef australia team battle, masterchef australia chicken, best pub dishes

Id: K8Jdv4rw_aU

Length: 13min 11sec (791 seconds)

Published: Wed Apr 14 2021