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MasterChef Australia Season 1 Episode 3

#MasterChefAustralia
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Fun
Transcript
00:00This is Mastership All-Stars.
00:05Is it too early for cliches? Are you going to set the world on fire?
00:08Tonight, three teams give something back to those who help us.
00:13Do them proud, do us proud. Show off a little bit.
00:16It's going to be a massive challenge.
00:18The heat is on to create the perfect sausage from scratch.
00:22And if they're not ready at our tent, they're going to go to the next one.
00:25But which All-Stars recipe will be a roaring success?
00:29This should be an interesting little finish to this, that's for sure.
00:32It's your heart, then you're cold.
00:35You're yes, then you'll know.
00:37You're in and you're out.
00:39You're up and you're down.
00:41You're wrong when it's right.
00:43It's black and it's white.
00:45We fight, we break up.
00:47We kiss, we make up.
00:49You're hot, then you're cold.
00:51You're yes, then you'll know.
00:53You're in and you're out.
00:55You're up and you're down.
00:57You're right, it's black and it's white.
00:59We fight, we break up.
01:01We kiss, we make up.
01:03You don't really wanna stay, no.
01:06You don't really wanna go out.
01:10You're hot, then you're cold.
01:12You're yes, then you'll know.
01:14You're in and you're out.
01:16You're up and you're down.
01:18You're hot.
01:19I'm cold.
01:20That's a really cold.
01:21You're through all.
01:23It's so cold.
01:24You're in and you're out and you're on.
01:26You've got quite a bit of it.
01:27Oh, perfect egg.
01:29Today is the first M topple
01:33All Stars offsite challenge
01:35and I'm excited because I love team challenges.
01:40The judges have left us with the clue.
01:43Out of the fry pan and into the fire.
01:46This could mean anything.
01:48First off-site challenge today.
01:50What was your worst?
01:52What do you mean, my worst?
01:53No, no, no, no, no, worst team challenge.
01:56I think probably the worst one for me,
01:58the worst team challenge was the mine.
02:00That was tough.
02:03We've got to get food in those framers.
02:05Definitely the mine.
02:06That was so many people in a team
02:08feeding so many hundreds of miners.
02:10That was definitely my least favourite.
02:13It just went all night
02:14and that's just those sheer quantities of food
02:16we had to churn out.
02:18It was insane.
02:21I really was never part of any great team challenge.
02:24We lost a fair few of those.
02:26That's filling us with confidence.
02:27Yeah, we lost a fair few of those.
02:29So the off-sides are never really my favourite point.
02:32The worst one would most definitely have to be
02:34the Italian restaurant challenge, you know,
02:37where we just got absolutely annihilated.
02:41Jonathan, can I see how table 22 is going?
02:44They've been waiting a very long time
02:45and they don't have entrees.
02:46I know.
02:46Oh, my God.
02:47Oh, my God.
02:48Guys, I need carpaccio.
02:50I need zucchini flour straight up.
02:52How many zucchini flour, Jonathan?
02:53A lot.
02:54Just, I need a lot.
02:54We'll see how we go for this one.
02:58Okay, guys.
02:59Get your aprons.
03:00Come on.
03:00Come on.
03:03Thanks.
03:03When we walk out the door this morning,
03:18there's this beautiful vintage fire truck parked in the driveway.
03:21I guess that gives us a pretty big hint
03:23of who we might be cooking for today
03:25and I'm looking forward to seeing some nice firefighters.
03:29Captains all on board.
03:30The rest of you just follow us, boys.
03:33I've got my fireman's hat on.
03:35I'm thinking of my little boy who would so love to be here.
03:40Your helmet, sir.
03:41Lovely.
03:52As captain of the red team today,
03:53I'm lucky enough to ride shotgun in the fire engine.
03:57Callum gets to play with the lights and the siren
04:00and actually on those old trucks,
04:01the siren's called Heave All.
04:03Good morning, MasterChef All-Stars,
04:25and welcome to the Fire and Rescue New South Wales
04:28State Training Centre College.
04:30Believe me, you're going to learn a lot today
04:32at the college.
04:36Lane, is it too early for clichés?
04:37Are you going to set the world on fire?
04:41And how lucky are you?
04:42You get to go on a vintage fire truck
04:44from the Museum of Fire in Penrith.
04:47We wanted to go on it.
04:50Yeah, I loved it.
04:53We all love our home kitchens.
04:56Yeah, but more than half of fires in Australia start there.
05:00So I think what a lovely way to come here
05:02and give back to all those guys and girls
05:05that rescue us,
05:07that put out those fires
05:09by putting on something for them.
05:12Cooking for a bunch of firefighters
05:14sounds more than all right to me.
05:17I am actually looking forward to this one.
05:19Yes.
05:19In a few hours,
05:24100 Faris are going to turn up here
05:26looking for lunch.
05:28Lunch that you're going to be cooking up.
05:30Oh, my God.
05:31Awesome.
05:31Working in teams,
05:33you are going to make them
05:34the best sausage sizzle in the world.
05:38Woo-hoo!
05:41Sausage sizzle.
05:42Now, this is a traditional sausage sizzle.
05:45No plates and knives and forks
05:47and all that la-di-da restaurant stuff.
05:49Everything's got to be eaten by hand.
05:52What we want to see is a great sausage.
05:55What you have to do with that
05:57is give us one condiment
05:58that shows off that sausage to the max.
06:02That can be anything you want it to be.
06:04It can be a sauce,
06:05caramelized onion,
06:06a coleslaw,
06:07a chutney.
06:08The choice is yours.
06:09Okay.
06:10You have until midday
06:13to turn on the best sausage sizzle
06:16for the Faris here at the training centre.
06:19And remember,
06:20these are hungry guys and girls.
06:24They're going to choose a sausage
06:26from each of your teams.
06:28So you have to make enough
06:30for those 100 Faris
06:32because they're going to decide
06:34who the winning team is.
06:38And here's the little kicker.
06:40If you get the fireman's vote,
06:42then you get the advantage
06:43in tomorrow's mystery box challenge.
06:45And believe me,
06:47you can go the ooh,
06:48but you want it.
06:51Remember that.
06:53Blue team,
06:55we made sausages series one,
06:56didn't we?
06:57Julie,
06:57have you made sausages since?
06:59No, skinless ones,
07:01but I've never handled a sausage skin
07:03like I did with you, Gary.
07:05Red team,
07:09anybody made sausages?
07:10No, no, no, no, no.
07:12I've minced meat.
07:14You are a mincer.
07:15Can I tell you
07:15what you've got to remember?
07:17Minced meat
07:17is one thing,
07:19but a sausage,
07:20if it hasn't got enough fat in it,
07:21if you don't mix it properly,
07:22you don't develop that protein,
07:24it's not a good sausage.
07:25Yeah.
07:27Now, the yellow team,
07:28all I remember
07:29about the Cronulla challenge
07:31was that Hayden
07:33spent half of his time
07:34walking up and down the beach,
07:35looking cool,
07:37spruiking the sausages.
07:39Look at that,
07:40perfect.
07:41Got the Cronulla sluggos.
07:42My worst memory
07:43of the last sausage chisel
07:45was seeing myself
07:46on national television
07:47in my sluggments.
07:49You're kidding.
07:50It's not a bloody fashion parade.
07:52Get back on the barbecue,
07:53you clown.
07:54There will be no sluggos.
07:57None of that today,
07:58I can guarantee you.
08:02You need to make sausages,
08:04so you need a protein.
08:05Now, there are four
08:06specific proteins
08:08in the pantry.
08:10We've got duck,
08:12lamb,
08:13beef,
08:15and pork.
08:16One protein.
08:19And to determine
08:19which protein you get,
08:22the captains need to
08:23pick up one of the fire
08:23extinguishers
08:24that are labelled
08:25one to three.
08:27Right, Julie,
08:28you're first.
08:29Good luck, Jules.
08:31Ooh.
08:35Um.
08:38Ooh.
08:39What'd you get?
08:40What'd you get?
08:40Two.
08:41Two.
08:42Callum, Kate,
08:42step up together.
08:46Which one do you want, Kate?
08:47Ladies first.
08:48Oh, what a gentleman.
08:49Oh, what a gentleman.
08:50Oh, he's such a lovely boy.
08:51Oh, so sweet.
08:53Oh, what are you doing?
08:55Middle?
08:57Oh, yeah!
09:00Cal, don't feel bad.
09:01I'm feeling bad.
09:06So, Callum,
09:07you got number one,
09:07so you get to pick
09:08the protein first.
09:10Beef,
09:11pork,
09:12lamb,
09:13duck.
09:13I reckon we might go
09:15with the duck.
09:16The duck.
09:17Wow.
09:20Wait, wait,
09:21the pork.
09:22The pork.
09:24Interesting choice.
09:25Interesting.
09:26Unreal.
09:27Can't believe the other
09:28guys picked duck.
09:29That's like shooting
09:30yourself in the foot,
09:31I think.
09:32Duck sausage is
09:33a bit of a risk,
09:35but we want to make
09:36something really special.
09:38We want to cook
09:38an awesome dish
09:39that's creative
09:40and inventive
09:41and that the Fires
09:42will love.
09:43Do you want lamb
09:43or pork?
09:45Lamb's pork.
09:47Right, Julie?
09:48Pork, please.
09:49Pork.
09:50Fantastic.
09:51Good choice.
09:52So, Yellow Team,
09:53you have a choice
09:53out of lamb and beef.
09:56I'm going to go lamb.
09:57Kate, what's it going to be?
09:59We're going to go lamb.
10:00George?
10:00Lamb.
10:01Fantastic.
10:02Lamb is a great choice
10:03of sausage
10:04because it's a really
10:05popular flavour
10:06and today the votes
10:08are going to determine
10:09who the winner is.
10:11I'm really excited by this.
10:13Remember what you're
10:14fighting for.
10:15You're fighting to put
10:16money in your
10:17charity's pockets.
10:19Do them proud.
10:20Do us proud.
10:21Show off a little bit.
10:22Remember what's at stake.
10:24You want that advantage
10:26in tomorrow's mystery box.
10:29Are you ready?
10:30Yes.
10:31You have until
10:3212 o'clock.
10:34Sizzle away.
10:39Coming up,
10:40the battle to feed
10:41a hundred firefighters
10:43begins.
10:44Pretty much,
10:44every slam
10:45sausage we've had
10:46on the show
10:46has always been
10:47sawdusty.
10:48But will the
10:48all-stars
10:49melt in the heat?
10:53Are you ready?
10:58Yes.
10:58Yeah.
10:59You have until
10:5912 o'clock.
11:01Sizzle away.
11:02Okay.
11:07Today's challenge
11:08is to make
11:08sausages from scratch
11:10for a hundred
11:10hungry fireys.
11:12We're going to have
11:12a gigantic
11:13sausage sizzle.
11:15We've got three
11:15hours to do it.
11:17It's going to be
11:17a massive challenge.
11:18We'll get red
11:19onions.
11:19I've got brown
11:19sugar, Danny.
11:20Our team is making
11:21lamb and rosemary
11:23sausages with just
11:24a simple caramelised
11:25onion condiment.
11:26We're keeping it
11:27very simple today
11:28because we figure
11:28we're feeding lots
11:29of firemen.
11:30We're guessing
11:31it's a safe option
11:32because it's all
11:32about votes today.
11:34To make the sausages,
11:36we start by mincing
11:36the lamb meat
11:37and checking out
11:38how much fat
11:39we've got there.
11:40My grandfather
11:41was a butcher
11:41and used to always
11:42do 40% fat,
11:43which I think
11:44sounds like quite a lot.
11:45I'd read 25 to 30.
11:48Getting the fat content
11:49right in the sausages
11:50is a tricky little balance.
11:51You've got to have
11:52enough to sort of
11:53make sure that it's juicy
11:54and everything
11:55binds together,
11:56but not too much
11:57so that it's just,
11:57you know,
11:58exploding everywhere
11:59and, you know,
11:59greasy.
12:00Our lamb's quite fatty
12:01anyway.
12:01That's not very fatty.
12:02And it's not.
12:03When you look at it,
12:05it's flecked.
12:06Yeah, but not enough.
12:07OK.
12:08So we're just going
12:08to have to judge
12:09this one by sight.
12:11Well, I've got breasts
12:12now.
12:12The other one's all leg.
12:14So we're making
12:14a spice duck sausage.
12:16I think today
12:16we took a bit of a risk.
12:18I had the first pick
12:18and we could have
12:19chosen something safe
12:19like beef or lamb.
12:21Something a little bit
12:22out there and a little
12:23bit different
12:23is what can get you
12:24the votes.
12:25None of us
12:26have made sausages
12:27before,
12:28so I reckon
12:28we're at a bit
12:29of a disadvantage here.
12:30Did you add pork fat?
12:32I haven't had pork fat yet.
12:33I should add 10%
12:34or something.
12:35Yeah.
12:35I am getting
12:37the herbs and spices
12:39ready for our duck
12:40mixture.
12:40So I decided to go
12:41with allspice,
12:42dried ginger,
12:44fennel seeds
12:44and classic duck herbs
12:47like thyme
12:48and tarragon,
12:49but still keeping
12:50that duck flavour
12:51as the hero.
12:51How come I always
12:55end up with meat?
12:57You love handling meat.
12:59What's the sausage
13:00that you're making?
13:00We're going to do
13:01a pork, fennel,
13:03chilli and garlic sausage.
13:04Lovely.
13:04So a very classic combo.
13:06Yeah, we like classic.
13:07Chris,
13:07that's why you've cut
13:08the salt ratio
13:08in your sausage.
13:09It's a third.
13:10Third fat to me.
13:11Bad third.
13:13That's what worked for me.
13:14All right,
13:15see you soon.
13:16Bye.
13:16Mincing is done.
13:17Woo!
13:20Here they are.
13:20It's our lunch round.
13:24Oh, oh.
13:25Yay!
13:29You think duck,
13:29you had the first choice?
13:31Yep.
13:31Whose idiotic idea
13:32was it to be duck?
13:33It was a bit of a
13:33team idiotic idea,
13:34I think.
13:36We did the army challenge
13:37on our season
13:37and I think something
13:38a little bit different
13:39to be able to win
13:39to these challenges.
13:40You know,
13:41picking curries,
13:41they do not want
13:42the Lancashire hot pot.
13:44They'll all be craving
13:45fresh food
13:46with a lot of vibrant
13:47taste.
13:48Yep.
13:48You know,
13:48it's something
13:49markedly different
13:50from what they've
13:50been eating.
13:51Jimmy,
13:51you're doing the curry,
13:52yes?
13:53At the army challenge
13:54in season two,
13:55I was really surprised
13:56at how the soldiers
13:56all love the spicy dishes
13:57and the more complex
13:58flavours.
13:59I'm hoping that the
14:00fireys might be the same
14:01and like our duck sausage.
14:03Their curry and their
14:03meatballs are really good.
14:05Yeah,
14:05a lot better than
14:06ration packs
14:06and cheddar right now.
14:07Oh,
14:07Beth Mill's had
14:08in three weeks,
14:08easy.
14:09I think it went really,
14:10they liked it.
14:11You won,
14:12didn't you?
14:12Your team won.
14:12We did,
14:13yeah.
14:14Marion went home
14:14on that one,
14:14I think.
14:17That mixture
14:18looks really nice.
14:19It looks like
14:20there's a lot of fat
14:20in there.
14:21I think the secret
14:22with that is just
14:22working it like you're
14:23doing it because
14:24you want to make sure
14:24the fat is amalgamated
14:26and sticky with
14:27that meat,
14:27right?
14:28Chutney,
14:29what's it going to be?
14:30So I'm going to do
14:30a caramelised onion
14:32and apple chutney.
14:33The key with the chutney
14:35is to balance out
14:36your savoury
14:37and your fruit
14:38ingredients and
14:38more importantly,
14:39your vinegar
14:40and your sugar.
14:41You know,
14:41it's got to be right.
14:43I like the sound of it.
14:43I think the duck
14:44sausage works,
14:45apple and onion chutney,
14:46absolutely delicious.
14:47Yeah.
14:48Could win the day,
14:48couldn't it?
14:49Or,
14:50could be a disaster.
14:53That looks good.
14:54Yeah,
14:55nice and sticky.
14:55Chris and Poe
14:56start to make
14:57pork sausage
14:58and we're going to
14:59team that up
14:59with the tomato relish.
15:01It's going to be
15:01sort of sweet
15:02and sticky
15:03and oniony
15:03and all the good
15:04things that you want
15:05with your sausage.
15:06To make the tomato relish,
15:07I fry off some mustard seeds.
15:09Oh, here they go.
15:10It's like popcorn.
15:11And then add onion
15:12and garlic,
15:12a little tiny bit
15:13of chilli.
15:14Then I add in
15:15a whole lot of tomatoes.
15:17And then we'll
15:17balance it out
15:18with the sugar.
15:19Well,
15:19we'll cook it down
15:20for a while
15:20and cook it down,
15:21yeah.
15:21It's got to simmer
15:22and reduce
15:23and the flavours
15:24get really,
15:25really rich.
15:27Can you start
15:28on onions,
15:29Dan?
15:29Yeah.
15:30Beautiful.
15:31To make the
15:31caramelised onions,
15:32I thinly slice the onions,
15:34sweat them out
15:35in a pot
15:35and then add things
15:36like thyme
15:37and butter
15:38and a little bit
15:39of balsamic vinegar
15:40just to lift it.
15:42Right,
15:42I bought my bun
15:43of choice.
15:44Where's my sausage?
15:46While you're here,
15:46can I ask you a question?
15:48The question is
15:48the proportion of salt
15:50that's needed
15:50in those sausages.
15:53Well,
15:53I think 2%
15:54is about right.
15:55So you're going
15:55to be surprised
15:56with this,
15:56how much salt it takes,
15:57how much fat it takes.
15:59And so that's why
16:00it's important
16:00to cook it
16:01in a little patty
16:02and try it
16:02because you'll be
16:03really shocked.
16:05Pretty much
16:05every slam sausage
16:06we've had on the show
16:07has always been
16:08sawdusty.
16:09And that's because
16:09there's just not
16:10enough fat in there.
16:11Okay.
16:12You really need
16:12to get a razzle on.
16:13Yeah, yeah.
16:13Because lunchtime's
16:14closer than fast,
16:15100 sausages.
16:16You remember Kumar.
16:17Last time
16:18when you were making
16:18sausages,
16:19you were making
16:19what, averaging
16:20one a minute.
16:20We ended up making
16:21about just under 400
16:23but it took ages.
16:24It took ages.
16:26In series 3,
16:27we had to do
16:28a sausage sizzle
16:29for the little nippers
16:30and it was dreadful.
16:32We're kind of
16:33still doing prep.
16:34We just need
16:35to start a selling.
16:36What would you like?
16:37They want us to pot us
16:38but we don't have
16:38any food yet so
16:39snags coming up.
16:41We're just about
16:41to put some
16:42shredder on the barbie.
16:43Give us five minutes
16:44to get the first one.
16:45This little girl's
16:45been waiting
16:46a good 10 minutes
16:47for her sausage.
16:48It was something
16:49I'd rather forget.
17:00How much chilli,
17:01guys?
17:01Quarter cup.
17:02in each bat.
17:03They don't want
17:03to overdo it
17:04but we want
17:05to have a kick
17:05in here.
17:07Why don't we
17:07mulch it up,
17:08throw a bit on
17:09the fry pan
17:10and taste it.
17:12We need to go
17:13faster, guys,
17:13I reckon.
17:15We're kind of
17:16flying blind
17:17in this challenge
17:17so we're doing
17:18test batches.
17:20Okay.
17:23Yeah, too dry.
17:25Way too dry.
17:27Too dry?
17:27Yeah.
17:28The first little
17:28sample of our sausage
17:29is just lacking
17:30any real punch
17:33of flavour.
17:33It just tastes
17:34like lamb.
17:35Way too dry.
17:36We need it
17:37to have a bigger
17:37hit.
17:39Help!
17:39Help!
17:42Coming up,
17:43as a hundred
17:43firefighters work up
17:45a raging appetite...
17:46I'm out,
17:47I need more.
17:48Coons,
17:48I need the bread,
17:48mate.
17:49The all-stars'
17:50cooking reputations
17:51are on the line.
17:52It was awful!
17:53It was awful!
18:02There's all kinds
18:03of crazy things
18:04going on
18:05at the fireman's
18:05training centre.
18:06There's people
18:07climbing up ladders,
18:08pretending to rescue
18:09people from buildings.
18:12There's a few flames,
18:14but we don't have
18:15time to concentrate
18:16on that.
18:16We just got to get
18:17the sausages done
18:18so we can feed
18:19these guys lunch.
18:20Yeah, too dry.
18:21Way too dry.
18:22Our first little
18:23taste tester of that
18:24lamb sausage filling
18:25is just lacking
18:26a real hit of flavour.
18:28I'm not enough
18:28and I need a touch
18:29more salt.
18:30Touch more salt.
18:31I don't think the
18:32rosemary flavour
18:32is too very strong.
18:34I think you're right,
18:35actually.
18:35Yeah, we need to
18:36pump up the flavours.
18:37All the flavours
18:37pumped up.
18:38Yeah.
18:38It might actually
18:39take us a little while
18:40to develop this recipe.
18:42Basically,
18:43adding more fat
18:43and flavour
18:44because that's what
18:44the fire is all like.
18:45Fat and flavour.
18:47Yeah, absolutely.
18:51Ooh, chilli.
18:52Our test patty
18:53tastes really good.
18:55The fennel's good
18:56and that chilli
18:58is coming through.
18:59It's subtle.
18:59It's not over the top
19:00which is exactly
19:01the way we want it.
19:02I want it to taste
19:03amazing.
19:04Yummy.
19:05That's quite spicy.
19:06I think it's great.
19:09Remember, there's a bun.
19:10They're firemen.
19:10They used to fire.
19:11No, no, no.
19:14So what do you do?
19:15Just slip it on, Danny.
19:17The trick with the
19:18whole sausage thing
19:19is filling the skins
19:20and, you know,
19:20you can do it by yourself
19:21but it's real skill.
19:23Wet the nozzle.
19:24Wet what nozzle?
19:25This.
19:25This.
19:26You put it in
19:27the wrong way.
19:27Well, no one's
19:28telling me what to do.
19:29Yeah, we are.
19:30You're not listening.
19:31Leave it that way.
19:32Put this on
19:34and start pulling
19:35the red bit out.
19:37Oh, that way.
19:40The whole skin on.
19:41Yeah.
19:42Oh.
19:44Something smells good
19:45and it's not coming
19:45from our tent.
19:47Yeah.
19:50Do you want me
19:51to taste it?
19:56Jono, that tastes
19:57so good, that chutney.
19:59Does it?
19:59Yeah, I really love it.
20:00It's good work, Jono.
20:01It smells great, mate.
20:01It's a good flavour match
20:02with the sausages, so.
20:04Stuffing the sausages
20:05is really tricky
20:06because you've got to
20:07get the right amount
20:08of pressure on the
20:09mince coming down
20:10the stuffer
20:11and you've got to
20:12try not to get
20:13any air bubbles
20:14in that skin.
20:15It's taking a lot
20:16longer than I thought.
20:18Cal, just hurry up.
20:19You hurry up, too.
20:20You hurry up, Erin.
20:24Nothing's changed
20:25after all these years,
20:26has it?
20:27I love to boss you around.
20:28I know, I love
20:28being bossed around
20:29by you, Marion.
20:30Ha, ha, ha, ha.
20:41And then it twists
20:42through there.
20:44And now we go again.
20:46Kate's old man
20:46was a butcher,
20:47so she's seen
20:48thousands of snags
20:49being made.
20:50So Kate, as the captain,
20:51is really leading
20:52the charge
20:53for the yellow team today.
20:54You're doing a really
20:55good job here, Kate.
20:56Twist and through.
20:57Yay!
21:01Oh, well done.
21:03Can you do another
21:0495, please?
21:06All right.
21:07So first of all,
21:08the blue team,
21:09they're doing a pork,
21:10fennel, chilli sausage
21:11with a very simple
21:12tomato chutney.
21:13I like the sound of it.
21:14I mean, honestly,
21:15we all said,
21:16what sausage should you do?
21:16You'd go pork and fennel.
21:17Yeah.
21:18Pork because it's a
21:19forgiving meat.
21:20Fennel because it's
21:20the perfect combination.
21:21But too much fennel
21:23and there's a fair
21:24amount of chilli
21:24and you start
21:25alienating people.
21:26Yellow team,
21:27they seem to be
21:27roaring with success
21:28up there.
21:29They've made them before.
21:29How many, Kuma?
21:30I think we've got
21:31about 80.
21:32I tasted a sample
21:34of the lamb
21:34and rosemary sausage
21:35and it was just
21:37a little bit dry.
21:39Hopefully,
21:40they'll fix that.
21:40That's always the risk
21:41of lamb sausage.
21:42You know what I do like,
21:43though,
21:43is the balsamic vinegar
21:44and the caramelised onions.
21:45I think it's a nice touch
21:46and I think they'll like that.
21:47I'm going to like that.
21:48Gary, red team?
21:49I thought it was a really
21:50risky proposition
21:51to make duck sausages
21:52but Callum and team
21:53reckon it tastes really good.
21:54And with that
21:55accompanying they're making
21:56which is the
21:56spiced apple chutney,
21:57fantastic combination.
21:59Yeah, that's what
22:00we're talking about.
22:01That's the bomb.
22:02For me right now,
22:03my pick's either on red
22:04or yellow.
22:05They're the most confident.
22:06One thing is for sure,
22:07we are going to have
22:08100 extremely hungry farmers.
22:10You're watching around here.
22:11They're doing all sorts of drills.
22:13They are going to be
22:13wrapping us when they come in.
22:14I hope that each of those
22:16stands has got 100 sausages
22:17for each of those farmers.
22:199, 18.
22:31So me and sausages,
22:35we go way there.
22:35Last time I made sausages,
22:40I had this issue
22:41with them bursting
22:42out of the cases.
22:44My sausages are on
22:46and I'm quite happy
22:47with the sausage this stage.
22:48And then everything went wrong.
22:50They both broke.
22:53And then I had no sausages.
22:56Today I think our strategy,
22:58which is poaching them first,
23:00will make sure that
23:01they hold tightly.
23:04We bring them gently up
23:05to cook a little bit
23:06so that they stay firm
23:07and they don't bust out
23:08of their skins on the barbecue.
23:09Then you can just fry them
23:10to get some colour on them.
23:12It might help at the end
23:14when we're trying to get
23:15this stuff out really,
23:16really fast
23:16if they're pre-poached.
23:23Call this a sausage sizzle?
23:26I can't hear any sizzling.
23:28You've got 45 minutes
23:29to get it going.
23:31Yeah, yeah, yeah.
23:32Put it straight on.
23:33Straight on.
23:33A bit of oil, yeah, whatever.
23:34We were just trying
23:36a bit of an experiment,
23:37poaching one of the sausages
23:39just to see if,
23:41by setting that meat,
23:42we can retain a bit more
23:43of the fats inside.
23:44The problem is that
23:45when we put it down
23:46on the hot plate,
23:47the skins burst immediately.
23:49So we're now probably
23:50going to lose some of the fat
23:51out of that hole in the skin.
23:53We'll cook both options through,
23:55one that's been poached
23:56and one that hasn't,
23:57and we'll make a decision
23:58after that, I guess.
24:04Which one's each?
24:05You've forgotten now, don't you?
24:06No, this is the barbecue.
24:07This is the poached?
24:08Yeah, because that's
24:09poached had the split skin.
24:11Are you sure?
24:12Barbecue?
24:13Oh, wait, this is dry.
24:15Really?
24:16From poaching it,
24:16this is juicy.
24:17Okay, great.
24:18The difference.
24:18Is it on the case?
24:19Yeah, it's so much better.
24:21It's juicy.
24:22It's juicy.
24:23It's really good.
24:23It's a really good sausage.
24:31So we'll just call that
24:32a test batch.
24:33We put our first lot
24:34of sausage onto the barbecue.
24:36They start sort of
24:36unravelling a little bit
24:37at the ends,
24:38and the sausage meat
24:39starts just kind of
24:39slowly creeping out the sides.
24:41Why are they popping out
24:42the ends?
24:43It's too tight.
24:44We think we've got
24:45a great sausage.
24:46The only problem is
24:47a lot of them are bursting,
24:48and Marion and Callum
24:49have to keep making
24:50more and more and more.
24:52So we are fine-able now.
25:01Well, I reckon
25:01we just get rid of those
25:02anyway.
25:03I don't like them.
25:03Well, can we just
25:04keep them anyway?
25:05Yeah.
25:05Keep them as backups.
25:07Today's challenge
25:08is to cook 100 sausages
25:09for 100 fireys.
25:12Why are they popping
25:13out the end?
25:14It's too tight.
25:16Even though Callum
25:16and I have probably
25:17made 90 sausages,
25:19the problem is
25:20they're splitting
25:20on the barbecue
25:21and we can't use them.
25:22We don't want these ones.
25:24Just put them on a tray
25:25and get rid of them.
25:26It's just too hot.
25:27That's all.
25:28It's not low.
25:28All right, let's roll.
25:29We figure out
25:30the grill is really hot
25:32and what we need to do
25:33is cook our sausages
25:34really slowly
25:35on a low heat
25:36so that they don't
25:37just burst out
25:38of the skins.
25:39So, cutting them all
25:42off like this,
25:42is this a good idea?
25:43Well, I don't know.
25:44That's how I usually
25:45cook a sausage.
25:45Yeah, but you're fine.
25:46As soon as they start
25:47cooking and expanding,
25:48they might pop out
25:48the end.
25:49Yeah.
25:49In which case,
25:50cooking them like that
25:51on the grill
25:51would seem to make
25:52a lot of sense
25:53and then snip them
25:54when they're cooked,
25:55you know?
25:56I'm sure they won't
25:57mind if their sausage
25:57is a little bit burst.
26:01With 15 minutes to go,
26:03we've got some sausages
26:04on the barbecue.
26:05How are we going?
26:06They're going well.
26:07Can I have a little
26:08taster of your sausage?
26:09Go for it.
26:15Love the porkiness.
26:16Love the fennel flavour.
26:19Are you happy about
26:19the fattiness of the...
26:22So much of it's coming out.
26:26I think what happens
26:27when you poach them
26:28is perhaps the fat
26:29comes all the way
26:29out to near the skins.
26:31It was flying out
26:32like a volcano, actually.
26:35Oh, Jules.
26:37What's going on there?
26:39I think what's happening,
26:45because you're poaching them,
26:46water's getting in there,
26:48water and fat
26:49at the same time.
26:50Yeah.
26:50It needs to come out
26:51from somewhere.
26:52Did you try doing
26:52some fresh?
26:53I haven't yet.
26:54These have already poached,
26:55so we've got to cook them.
26:56We're nearly there,
27:00clean up.
27:01Yeah, I'm doing good.
27:02You're going well
27:03to good speed.
27:05Are they bursting?
27:06At the ends,
27:07it's coming out a little bit.
27:08What about the ones
27:09that are joined?
27:10Because they can't
27:11escape at the ends?
27:12Yeah.
27:13Sorry, but...
27:14Cut them.
27:14Cut them.
27:15Cut them, cut them, cut them.
27:16Cut them, cut them, cut them.
27:19What are they doing to that car?
27:22Don't stop while you're doing it.
27:30It's now a convertible.
27:32Jonna, what have they done
27:33to your car?
27:33I told you not
27:35to park there, Jonna.
27:37All around us,
27:38this firefighter
27:39is cutting the tops of cars
27:40and there's things on fire
27:41and Marion and I
27:42are just standing there
27:43cooking a couple
27:43of humble sausages.
27:44It might feel
27:44a little bit inadequate.
27:47Where there are
27:47sizzling sausages,
27:49there are hungry fireys
27:50and you've only got
27:51five minutes to go.
27:55They smell amazing,
27:57don't they?
27:57They smell beautiful.
27:59Five minutes to go,
28:00the sausages
28:00are happening really well.
28:02We are going to be
28:03so ready for these firefighters.
28:05I just hope
28:06the hell they like it.
28:07Look at that!
28:10We've started
28:11cooking our first
28:12batch of sausages.
28:13We've made over 130.
28:15How are we going
28:16with the bread, Coom?
28:17Getting there.
28:18When the fireys rock up,
28:19they're going to be ready
28:20to eat straight away
28:21and if they're not ready
28:22at our tent,
28:22they're going to go
28:23to the next one.
28:24Shall I go and check
28:24what the others are doing?
28:25They're still putting
28:26stuff for a mincer.
28:28Who?
28:29The red team.
28:29Red team are still
28:30mincing sausages.
28:32Bungs.
28:32To chutney.
28:33To sausage.
28:34To dressing.
28:35To out.
28:35Cal and Marion
28:36are still making sausages
28:37which is a little concerning.
28:39We're still kind of
28:39cutting the buns
28:40and getting them toasted off.
28:42We're a little bit
28:43under the gun here.
28:44This should be
28:45an interesting little finish
28:46to this, that's for sure.
28:47Okay, we need to start
28:48assembling these sausages, guys.
28:50Only one snag!
28:52You've only got
28:52one minute to go!
28:54We'll probably have about
28:5550 of the sausages
28:56ready to go
28:57and then we'll probably
28:58have to do a second batch
28:58with the second 50.
28:59We're on the home stretch now.
29:00Saucer's ready.
29:01And some cheese.
29:02The sausages
29:03are just being finished off.
29:04Go, go, go, go, go.
29:05The buns are taking
29:05five seconds on this heat.
29:07Oh, that's good!
29:07Three delicious sausages
29:09and only ten seconds to go.
29:11Nine, eight,
29:13seven, six,
29:15five,
29:16four,
29:17three,
29:17two,
29:18one.
29:19That's it!
29:20Sausage lunch!
29:22Biggie!
29:22There's the sausages
29:25will begin.
29:31Lamb and rojmi
29:32doesn't get better
29:32than that,
29:33does it?
29:33Oh, my God.
29:33Spiced duck sausage,
29:34we've got a million
29:35ingredients in there.
29:36Pork sausages
29:37with chilli.
29:38Vote, vote, vote!
29:39Vote, vote!
29:40Service starts
29:41and there are
29:42firefighters everywhere
29:43lining up in masses
29:44wanting to chow down
29:46our sausages
29:47and luckily
29:47we've got our sausages
29:48ready
29:49and we're about
29:50to pump them out.
29:52There's a few sausages
29:54on the barbecue
29:54but there's just
29:55black and yellow jackets
29:57coming out of everywhere.
29:58I didn't think
29:58we were going to come up once.
29:59Oh, look at all the people
30:00lining up!
30:01The pace of service
30:02is ridiculous.
30:04Post putting a sausage
30:05in a barn,
30:06Justine's putting the sauce on,
30:07I'm putting cheese
30:08and serving these guys
30:09and it's literally
30:10bang, bang,
30:11bang, bang.
30:12It's crazy right now.
30:14Is it?
30:14We need more bread, Chris.
30:16Here we go.
30:17We're still
30:18stuffing sausages,
30:19cooking them,
30:20getting them in buns.
30:21I don't know how
30:21we're going to feed
30:22all these people.
30:23I'm out of sausages.
30:24Marion and Callum,
30:25well, they're still making
30:26the actual sausages themselves.
30:28Can we wind this up
30:28and get these things going?
30:30I really hope
30:31that we can pull this
30:32all together.
30:33I'm out, I need more.
30:34The sausages taste great
30:35but nothing's going to
30:37taste great
30:37if you've got an empty bun.
30:39How are we doing on these?
30:40Excellent.
30:41We'll need more
30:41almost straight away.
30:42Johnny, we've got
30:42a huge line here.
30:47I need more sausages,
30:48please.
30:54Service time starts.
30:55It looks like
30:56a thousand people.
30:57Can we wind this up
30:58and get these things going?
30:59And we're still
31:00making sausages.
31:01I'm not entirely sure
31:02how many we've got
31:03but we definitely
31:03don't have enough
31:04so Callum and I
31:05have to keep
31:05stuffing sausages
31:07as we go.
31:08I'm out, I need more.
31:10I'm going through sausages
31:11faster than they're
31:12coming out the back
31:13so we've got to
31:14slow it down a little bit.
31:15So does everyone
31:17work here?
31:18Are you from
31:19the local area?
31:20Can you dance, Aaron?
31:22I can but
31:22it's pretty pathetic.
31:24My kind of idea is
31:25I'm going to have a chat
31:26to everyone
31:27and hopefully get some food
31:28out for these guys
31:29very, very quickly.
31:30OK guys, we have
31:33some pork sausages
31:34with chilli, fennel
31:35and garlic.
31:36These are the
31:37most delicious sausages
31:39you'll ever taste.
31:41We really want
31:42each firefighter
31:43to have one
31:44sausage sizzle each
31:45because if more
31:46people try it
31:47the more chance
31:48we have of getting
31:49more votes.
31:50Votes, blue,
31:51that's all you need
31:51to remember.
31:52Blue team was a
31:53little bit dry
31:54but I really did like
31:55the chilli and the blue
31:56team as well.
31:58The best thing about
31:58this is the whole
31:59homemade sauce
32:00the salsa
32:00that really brings
32:02the fennel
32:03and the flavours out
32:04and the sausage
32:05all together
32:06a really good combination.
32:07The blue team's
32:09pork sausage
32:09fennel chilli
32:10tomato compound
32:11on the top
32:11we all saw how much
32:13fat was drifting
32:14out of those sausages
32:15will these be dry
32:16and sort of stay?
32:17They look good
32:18love cheese
32:19love tomato chutney
32:20sausage looks fantastic.
32:21That tomato relish
32:28is delicious.
32:29Spot on that relish.
32:30But the sausage
32:31is just so dry.
32:32It's a tragedy
32:33because look
32:33it's a well made
32:34sausage, great flavours
32:35good compote.
32:36Do you think
32:36they'll get away
32:37with it because
32:37the chutney's really
32:38good and they've
32:38got plenty of it
32:39in there and cheese?
32:40Who knows?
32:41I mean look
32:41at the end of the
32:42day the fire men
32:43and women are voting.
32:45This is lamb and
32:46rosemary and
32:47caramelised onion.
32:48You're welcome.
32:49Coombs I need
32:50the bread mate.
32:51Yeah.
32:52Are you back
32:52for seconds?
32:53A few people
32:54are definitely
32:54coming back
32:55for seconds.
32:56It seems like
32:56the word's got out.
32:58You know it's
32:58great for our chances.
32:59It increases
33:00the number of
33:01potential votes.
33:02We've only got
33:02four sausages left.
33:04You realise
33:04you're getting
33:05the drinks do you?
33:06No no no
33:06but it could be
33:07the best.
33:08Hayden is giving
33:09away seconds
33:10and thirds
33:11to firefighters
33:11but the aim
33:12of the game
33:13is so that
33:13everyone can
33:14try a sausage.
33:15We've run out
33:15of sausages
33:16yet you
33:17have reserved
33:18one for yourself.
33:19Hayden that
33:21is one less
33:22vote.
33:23I've got the
33:24lamb and
33:24rosemary.
33:25Do you like it?
33:25It's beautiful.
33:26What do you like
33:27about it?
33:28I like the
33:28herbs and
33:30the onion on
33:31top.
33:31It makes it
33:32good.
33:33The lamb is
33:33very lovely.
33:34Caramalised
33:35onion.
33:35Spectacular.
33:36Have you tried
33:37the other
33:37team's sausages?
33:38Yes.
33:39I'm alright.
33:40It was awful.
33:40It was awful.
33:41Are you kidding?
33:42Would you like
33:43one of these?
33:43We'll try ours.
33:44This is the
33:45yellow teams
33:45and they've got
33:46a lamb and
33:46rosemary sausage
33:47with caramelised
33:48onion with
33:48balsamic.
33:49Smells good.
33:50Smells delicious.
33:58Great flavour.
33:59Tastes
34:00lamby.
34:00Tastes
34:01rosemary.
34:02I love those
34:03onions.
34:04They are
34:04smashing.
34:05The addition of
34:06balsamic, it just
34:07really cuts through
34:08that lamb fat.
34:08It's nice and
34:09moist.
34:10Sausage is well
34:10cooked so there's no
34:11dryness about it.
34:12And it's got good
34:12texture too.
34:13And the rosemary,
34:14beautiful kick.
34:16I love the sausage.
34:17I love the
34:17combination.
34:18It's a strange
34:19kind of aftertaste
34:20in the onions.
34:20It doesn't have the
34:20freshness of the
34:21balsamic and it's
34:22got a little bit of
34:23a taint there.
34:25I think what it
34:25needs is another
34:26splash of balsamic
34:27right now just to
34:28kind of pop that
34:28flavour a bit further.
34:29I'll tell you
34:29something though,
34:30I'm kicking on
34:30with this one.
34:31Yeah, it's a great
34:31sausage.
34:32Try it out and
34:33tell me what you
34:33think.
34:36Yum.
34:40We've got a
34:40spiced duck
34:41sausage with
34:42a caramelised
34:42onion, apple
34:43and pear cider
34:44chutney.
34:45And you've made
34:45the sausage
34:46in yourself.
34:46Everything's been
34:47made from scratch
34:47except for the
34:48buns but they
34:49have been toasted.
34:51How are we
34:51doing on these?
34:52We'll need more
34:52almost straight away.
34:53Jonah, we've got
34:53a huge line here.
34:55Yep, coming.
34:56You've gone with
34:56the duck sausage.
34:57Was that a
34:58conscious decision
34:58to go duck first?
34:59Yes, definitely.
35:00Because it's quite
35:01rare, the sausage
35:02type of sausage.
35:03So I thought
35:03that'd be the
35:03first to go so
35:04I wanted to get
35:04in there first.
35:05And tell me,
35:06how's it stacked
35:07up?
35:08It's delicious.
35:08Yeah?
35:09Enjoy.
35:09I think it's a
35:12texture's in there
35:12as well and the
35:13sweetness in the
35:13chutney is lovely.
35:14I've done an
35:15excellent job but
35:16I haven't tried
35:16the other shit.
35:20We've served
35:21all our sausages
35:22in a really quick
35:23time and I think
35:23that maybe going
35:24that safe option
35:25of lamb and
35:25rosemary has
35:26paid off.
35:2720 minutes to
35:28go.
35:28The yellow team
35:29are already out
35:30of sausages.
35:31Red and blue.
35:31Keep pushing.
35:33It smells good.
35:33It tastes fantastic.
35:34I promise you
35:34that.
35:35You sell cars,
35:36mate, when you're
35:36not working.
35:37I used to be a
35:38band manager.
35:39Did you really?
35:40Yes.
35:40There you go.
35:41Enjoy.
35:41Enjoy.
35:42Remember, vote
35:43for Red.
35:44Well, this is the
35:45Red team's effort
35:46which is duck
35:46sausage with
35:47caramelised onions,
35:48apples and cider.
35:50Smells great but
35:51inconsistencies in
35:52size.
35:53Yeah, look at the
35:53size.
35:54Gary, you've got
35:54a size of my
35:55sausage.
35:56You've got a
35:56tiny sausage.
35:57Matt, yours is
35:58the biggest.
35:59You want a sausage
36:00that feels red.
36:00You're going to
36:00pick a roll that
36:01long, make a
36:02sausage that
36:02length.
36:02You know what I
36:03do like, though?
36:04They've toasted
36:04the bun, which I
36:05think is really
36:06nice and I love
36:06the look of this
36:07apple and onion
36:08chutney.
36:11That chutney's got
36:17an acidity of
36:18freshness that's
36:18really nice.
36:19The apple is
36:19really clear.
36:20It's not overcooked.
36:21There's big fat
36:22sultanas that have a
36:23lovely juicy pop in
36:24there, a bit of
36:24chew, which we all
36:25love.
36:26And the dark
36:26sausage puts a
36:27great flavour.
36:28I don't know if it's
36:28a little bit dry,
36:29it's a little bit
36:29granular, but makes up
36:31for it with that
36:31wonderful chutney.
36:32A little negative,
36:33a little negative.
36:34And also, if you
36:35look behind us, we've
36:35still got a big
36:36queue.
36:37I reckon they got
36:37into a bit of
36:38trouble in terms of
36:38feeding 100
36:39fireys that beautiful
36:40sausage.
36:41So, will they get
36:41the votes?
36:43Guys, I need more
36:44sausages and buns.
36:45Yep, coming.
36:46We're coming to
36:46help you.
36:47Do you need some
36:47help?
36:48We're finished.
36:51100 of them.
36:52130.
36:53No.
36:54Hope it was worth
36:55the wait.
36:55How are you doing
36:56today?
36:56I hope you enjoy.
36:57Thank you very much.
36:59Lucky last sausage,
37:00that's it.
37:01Thank you very much.
37:01Thank you very much.
37:04Great job.
37:06Farris, please,
37:07don't forget to vote
37:07over there in those
37:08bins for the sausage
37:09you love the best.
37:14You've had the
37:15sausage from the
37:16yellow team and
37:16from the blue team.
37:17Tell me what you like
37:18and what you don't
37:18like about that sausage.
37:19The realish on this
37:20is really good.
37:21Yep.
37:21Very good.
37:22I like the lamb
37:23and rosemary.
37:23I'm not so keen on
37:24the blue one,
37:25which was the pork.
37:27I gave all three
37:28a fair go.
37:30Pork a little dry.
37:32Nice and spicy.
37:33Again, a little dry,
37:34but back to it,
37:34you can't beat a
37:35lamb sausage.
37:36They were all good.
37:37My favourite was
37:38the duck.
37:38The sauce on top
37:39was very nice,
37:40made it nice and juicy.
37:43A lot of the fireys
37:44seem to be going blue
37:45but I've been watching
37:45the bin,
37:46a lot are going yellow
37:47so I reckon it's
37:47going to be close
37:48all the way around.
37:50Right, that's it.
37:51Blue, red, yellow team.
37:52Sausage sizzle
37:53is over.
37:54The boys and girls
37:54have gone back to work.
37:56Well done.
37:57And we are going
37:58to go and count the votes.
37:59The challenge is done.
38:10All 100 firemen
38:11have cast their vote
38:12for their favourite sausage
38:13and it's time
38:15to find out
38:16who the winner is.
38:18Wow,
38:18what a challenge.
38:20And today
38:20was about giving
38:21a little something back
38:23to a group of people
38:24that may not be
38:25as recognised
38:26or as compensated
38:27as much as we think
38:28they should be
38:29and that was about
38:30giving something back
38:31to our fireys,
38:32those guys and girls
38:33that protect us,
38:35that keep us safe.
38:37Today was wonderful.
38:39You cracked into it
38:40and you pumped out
38:41100 snags
38:42plus something to go with it
38:44in no time at all.
38:46Three different sausages,
38:48three different approaches
38:49to how you prepped
38:50and cooked them.
38:51We'd normally expect
38:52three very different results
38:55but today
38:56it was close.
38:59Very close.
39:02So,
39:04you ready to hear
39:04the results?
39:05Yes.
39:06Yes.
39:15Team Blue,
39:16the original
39:172009
39:19MasterChefs
39:20have to win this.
39:25A total
39:26of just eight votes
39:28separated the three teams.
39:30Oh!
39:30Oh!
39:33Blue team
39:34you scored 28 votes
39:37you came third.
39:44Great flavours
39:45in their sausage,
39:47great flavours
39:48in their compote.
39:49The trouble was
39:50their sausage
39:51was too dry.
39:53They lost
39:53too much fat.
39:55It's the second challenge
39:56we've lost
39:57as a team.
39:58This is getting embarrassing.
40:00Next.
40:05Came red
40:06on 36 votes.
40:08Well done, guys.
40:10And if you can count,
40:11that means that yellow
40:12also got 36 votes.
40:14It's a tie.
40:15It's a tie.
40:16It's a tie.
40:17It's a tie.
40:17It's a tie.
40:18It's a tie.
40:18It's a tie.
40:19It's a tie.
40:19It's a tie.
40:19It's a tie.
40:20It's a tie.
40:20It's a tie.
40:20It's a tie.
40:21Red team,
40:21yellow team,
40:22great job.
40:23The fire is absolutely
40:24divided over
40:25whether they love
40:26that lamb and rosemary
40:27sausage or
40:28that duck sausage
40:29better.
40:30In this situation,
40:31when it's a tie,
40:32the rules clearly state
40:33that we get to make
40:34the decision
40:35of who's won.
40:37Gary,
40:37what do you like
40:37about the red team sausage?
40:39I thought duck
40:39was going to be a disaster,
40:41but in the end,
40:41I thought the flavours
40:42were absolutely brilliant.
40:43Duck shone through.
40:45The spices that you use
40:46shone through.
40:47And I love that onion
40:47and apple chutney.
40:48I thought it was
40:49absolutely brilliant.
40:49It was a great,
40:50sweet and sour note
40:51on top of a sausage,
40:52and it needs that.
40:53Oh,
40:54and the toasted bun too.
40:55Yeah.
40:56Love that.
40:57Oh,
40:57it's a needy.
40:58Negatives?
40:59Sausage should match
41:00the bun.
41:01Yeah.
41:01There's nothing worse
41:02than opening up the bun
41:03and finding,
41:04you know?
41:05Yeah.
41:06Georgie,
41:07how about the yellows?
41:08Well,
41:08Matt,
41:09I thought the lamb
41:10and rosemary sausage
41:11was absolutely delicious.
41:12Classic flavours.
41:14Caramelised onions
41:15were sweet,
41:16but with that addition
41:17of balsamic,
41:18it just needed
41:18a bit more
41:19sort of
41:20agrodolce,
41:22a bit more
41:22zip and zing
41:23just to help
41:24cut through
41:25that lamb flavour.
41:27The question
41:27we always ask ourselves,
41:29which of those sausages
41:30would we like to eat again?
41:31Which was the one
41:32that made us go,
41:33yes,
41:33let's have that tomorrow
41:34for breakfast,
41:35let's have it tomorrow
41:35for lunch,
41:36or maybe even for dinner?
41:40And that consideration
41:41led us to one conclusion.
41:44The top dog today,
41:45is the red team.
41:50She's so telling you one.
41:54Good on you, pal.
41:56Good on you, pal.
41:58Finally.
41:59Red team won a challenge,
42:00it's fantastic
42:01and I'm really looking forward
42:02to seeing all the advantages
42:03for the mystery box tomorrow.
42:04Red team,
42:05congratulations,
42:06the duck flavour
42:07in your sausage
42:08was wonderful
42:09and it tasted
42:10exclusive
42:11and it tasted
42:12high-end,
42:13great combination
42:14of flavours.
42:14We just thought
42:15it was delicious
42:15and we were not alone today.
42:18Yellow team,
42:19it doesn't get
42:20any closer than that.
42:21A beautiful sausage,
42:23just a little bit more
42:24zip
42:25in those onions
42:27and you would have been
42:27standing where the red team
42:28are now
42:29with this massive advantage
42:30going to tomorrow's challenge.
42:32Red team,
42:33off you go,
42:34have some champagne,
42:35celebrate.
42:36Hey.
42:37Well, it's not to you.
42:38Bye.
42:41Tomorrow night
42:42on MasterChef All-Stars.
42:45That's right,
42:45it's an old friend,
42:47the mystery box.
42:48The All-Stars go head-to-head
42:50in their first individual challenge.
42:53I'm freaking out.
42:54Eight amazing ingredients,
42:56hand-picked
42:57by eight amazing chefs.
42:59I really want to do something
43:00out of the ordinary.
43:01And with $10,000
43:02up for grabs.
43:04$10,000
43:04is a huge prize.
43:06The results
43:07will be explosive.
43:09Disaster.
43:10I can't win!