Gordon Ramsay's Three-Course Dinner Service Challenge | MasterChef Australia | MasterChef World

that's wrong hey i can put that back in the seat and start swimming it's not look it's that's not correct come on guys let's do it properly [Music] oh my lord today all of you are making a three-course dinner blue team you're cooking for 50 diners red team you're cooking for 50 diners both teams will make an amazing entree followed by a stunning main course and then you round it off with an incredible dessert understood yes the team that cooks the best is clearly safe onto the next round of competition sadly the losing team you know goes straight into elimination that clock is ticking we are into our two hours prep okay we are filling this room with the most amazing diners and guess who's running the hot plate please welcome [Music] you're staring at him that's right right let's get going we're on the clock guy let's go come on get those recipes nailed let's go i can't believe it it seems like only seconds we've walked through those doors and now we have to prep and cook a three-course dinner for 50 diners fish seafood um the thing with fish is that we don't have so it's not going to be even thing we've only got two hours to prep before the start of surface what ideas that you have i want us to all agree on the menu i don't want it to be my choice my choice only give me an insight to the menu what's the style what's the flavor what are you screaming for at the moment we're a little bit confused flavors for the entree we're going to make a tortellini in a bisque for the dessert we're going to do a vanilla panna cotta with some figs and some honeycomb but it's really hard with the main yeah i'm locked down the manual because they're still undecided there's there's ideas going through this is where as a captain those leadership qualities uh listen yeah you're a talented girl yeah convict yeah let's go what protein we need to pick protein work around that shall we just stick with seafood i totally think seafood we have finally locked down a menu we're gonna make a salmon with fennel and watercress ben is good at feeling things exactly is ben knows how to feel it really quickly and we've got to play everyone's strengths these beautiful affiliates i'll go over here we can swap all right yeah we just need to get started we've got to do it if we've got any chance of getting into this service we're going to keep that on right just faster brendan yes two seconds please chloe yeah both captains together in half an hour from now i want to taste an entree an entree one hour from now i want to taste a maine yep a man yeah okay and then after that i want to taste the dessert understood yes understood now get your team together and we need to speed up a little bit okay yeah half an hour's gone and we're sort of falling backwards guys yeah we need entree guys one tortellini each yeah the pressure's on at the moment gordon wants the test dish up my pasta's ready but we have to wait till the prawn mousse is done and also the bisque is ready [Music] where's your filling it's not ready yet so hold on a minute look at me your pasta's ready your pasta's rolling where's the filling if i was you and i'm rolling that pasta yes i'm telling where's the filling sorry uh where's the filling the atmosphere in the kitchen is frantic gina just give me 10 minutes all right everyone's just running around like headless chooks right we need to get this out we're doing it we need entree guys where's that we need to get this out yeah just stay away flowing yeah that's hot um i need a nurse in the middle of all the pressure all their frantic-ness burn please medic on the left arm oh god i've got to burn and yeah things are just not going to plan at all where's the filling i will help you yeah but we're waiting we're waiting for the moose you know i can see that everyone's flustered and i just i'm just trying to keep it together as much as i can on the halfway let's go it's fine come on we got this let's go brendan yes describe the dish please fork and prawn wontons with a tamarind black vinegar dressing and a sichuan chili oil we've got a tester of the dumplings for gordon great flavor yeah but we need to get consistent with the side tell your team and these two guys need to get on yeah okay so there's entrees and they go back to the summer yeah they're wasting time right now yep yes let's go all right guys come here quickly good flavor okay we're running out of time 180 dumplings to do i'm going to make a captain's decision get all hands on deck we just need to get folding so we need chamois khan you're good at this guy we really need a push and then we're going to weigh out every single one so they're equal yes done come on let's go push as many as you can just push push push come on guys chloe entree let's go i don't think that's enough that's not enough chloe come on let's go it's not enough finally we've put up a test dish of our entree this is all they've got but i'm not liking the look of it at all chloe this here's the thing the team are fragmented no they are who's on this dish uh this is joe loki and ben um sorry joe loki and gina taste it i'm not happy with it it's overdone every process way of a process it's like a rubber ball inside yeah all right can i suggest things yep get your team together and start being a bit more thoughtful because right now hey i'm thinking of shoving this place down have you got your filling no it's not ready yet where's the filling it's coming we need to feel it we need to get a fill hey blue team yeah [Music] in 20 minutes we are sitting down we need ownership now yes and we need to get it together yes sure as a team hold a meeting but you've got to get it together now last morning yes yes diners are going to be arriving very soon and we do not have an entree to put up i got an idea yes i've got all the pasta made we can make like a spaghetti out of it we can just put a couple of prawns on each one a roll of spaghetti in the middle i just think someone's got to take this and own it come on let's do it we ditch the first entree we're making spaghetti with a light chili and garlic olive oil with a grill prawn do it do it as soon as we all decide that this is going to be the dish everybody has to be working on the pasta has to be working on the prawns has to be working on the dressing come on all right guys what do you want me to do on this spaghetti mate just peel brown yeah like a madman i've never experienced pressure like this before you want to get the other pasta out of the fridge but i'm not going to give up work like a demon woman we can do it come on blue team we can do it red team blue team look at me our guests are sitting down oh jesus service has started come on guys come on guys push you can feel the tension in the room like the walls are buckling and i think it's all on one side which is a blue team they're in a normal structure away now two fours eight spaghetti yes chip let's go right now yes chef blue team they've gone from tortellinis to now spaghetti there's so many question marks how long for the spaghetti please three minutes jesus christ all right let's get this one out it's not the dish that we all agreed on to begin with but it's looking good on the plate it tastes good so i'm really happy with the end result go please go go go [Music] well from the um potential disaster of those tortellini gene has stepped in she's taking control it looks fantastic i love it my only concern is the red side they're finished sending all their starters on the blue side half the room's still waiting i mean if they'd be making tortellini they'd be waiting tomorrow still [Music] i think the flavor is a pretty good little hint of chili and that pasta is nice and tight it's al dente it's beautifully made it's very fine i think it's more about the panic of putting it together yeah bronze guys bro i've got him i've got him the prawn though is cooked beautifully yeah but really given the fact that you know half an hour ago there there was kind of tumbleweeds rolling through the idea of entree yeah yeah um i think i think what gene has done is really impressive and um well you know the deal if there's a disaster in the kitchen what do you do you don't let the disaster you find a way of fixing it yeah and that's what genie's done so good enough for that really impressive fantastic service please table one all right guys let's get this going oh lord chloe chloe come on take it take it chloe [Music] that's wrong hey i can put that back in the seat and start swimming it's not look it's not come on guys let's do it properly [Music] oh my lord so now i'm cooking salmon with two pans these need to go in the oven we really need the salmon to be the same consistency for every single plate they're good is this salmon cooked yes it is okay there we are go please go keep pushing darlings thank you [Music] i think what's on the menu is what you can see salmon fennel watercress this is a team in trouble isn't it because it's quite basic on a positive the is crisp isn't it and that and that salmon is beautifully cooked yeah that's beautifully cooked well hang on hang on is yours under no yours is not beautifully good no well if you look at mine mine's steaming right and i've just cut it up and in fact this is starting to on its way it's turning yeah this is a goldilocks salmon yours a little bit under yours a little bit over and mine's just right the salad's not bad it's so fresh but if you actually look in the kitchen they are segmenting the oranges and slicing they were going to the pantry a minute ago yeah getting older this is proper yeah for 50 people we know that the red team put up an underwhelming main course of that brilliant first kiss is the blue team's main course better worse um okay if if i had the pork and the salmon sitting in front of me i'll eat the salmon yeah table three please let's go guys finish big the desserts look fantastic the panna cottas are wobbly the honeycomb is crisp and fresh few time leaves on top and it looks spectacular go double four please go nine tables to go go go come on guys they're coming up perfectly come on thank you thank you so vanilla panna cotta real figs and honeycomb from kristen and aldo the panna cotta is you know that that lovely kind of fine speck of vanilla a great a great wibble [Music] and we always talk about don't give us stuff to criticize and you know the fig's got lovely softness from from the grilling the panna cotta's got a wonderful satiny texture honeycomb is exactly what you want a little bit of time through the honeycomb just just pulls back some of the sweetness yeah it's very clever yeah but i think they've done a really great job here i mean that's a that's a lovely dessert eight to go let's finish chopping total come on guys we need eight panda cottages it's not as friendly as as the dessert the red team put up g if you put the two side by side in a dessert beauty pageant i know which one my mates are going to go yeah yeah i think my wife would would do the same thing she got i really like the look of that it's very simple and uncomplicated and unpretentious it tastes good doesn't it [Music] you

Channel: MasterChef World

Views: 321,007

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef australia, masterchef australia season 10, masterchef australia season 10 episode 10, masterchef australia team challenge, masterchef australia gordon ramsay, gordon ramsay raw food, gordon ramsay masterchef, gordon ramsay, gordon ramsay team challenge, gordon ramsay restaurant

Id: fvbf3IFRh-M

Length: 14min 19sec (859 seconds)

Published: Sun Dec 05 2021