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Stick around for MasterChef. Thanks
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NARRATOR: Previously
on MasterChef Australia...
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From Tokyo Lamington, Eddie Stewart!
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(ALL CHEER)
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WOMAN: That's a tall cloche!
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MAN: The biggest cloche ever!
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..an intimidating tower
of 20 lamingtons...
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LARISSA: Holy moly.
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DECLAN: It's out of this world.
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..didn't deter our incredible cooks.
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CATH: Everything's big,
even the mixing bowl.
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THEO: Oh, my Lord!
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This is intense.
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No! Come on!
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But this extraordinary take
on an Aussie icon...
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ANDY: Absolutely on point.
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That meringue is perfect.
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..was the end of the journey
for Larissa.
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I know my time has been a wild ride,
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but I'm just so grateful
that I came here.
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Tonight, an invitation
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to the biggest-ever
Service Challenge awaits them.
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(GENTLE MUSIC)
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(MOMENTOUS MUSIC RISES)
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RUE: Oh, I'm excited.
CATH: Yeah.
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RHIANNON: It's gonna be awesome!
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It's been a big week.
We had the biggest Mystery Box ever.
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And now it continues.
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Big day, big week. Oh!
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RHIANNON: Come on in!
Thank you!
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(ALL EXCLAIM)
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Malissa and I walk in first and...
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Where is everyone?
Where is everyone?
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..there's nobody there.
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Like, it's entirely empty.
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Ooh! OK.
What is that?
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PHIL: We've got the day off!
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I don't know what to do with that.
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WOMAN: What is...
A secret message?
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RUE: There's a letter.
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I don't know what to make of that.
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I wonder who it's from.
Are we allowed to open it?
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Shall we? Can we? Shall we?
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Are we allowed to?
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Well, nobody's told me not to.
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(WOMEN SQUEAL)
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GRACE: Ooh, it's a ticket to Bali!
(PEOPLE EXCLAIM)
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ALICE: No, come... No.
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OK, guys.
(ALL GASP)
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Alright.
RUE: OK.
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"Good morning.
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"Today is a Service Challenge,
but as you can see,
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"it's not taking place here.
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"It's happening
at a surprise location."
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WOMAN: Ooh!
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"Of course, this is a big week
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"so that means it's the biggest
Service Challenge ever
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"and you will be feeding the masses.
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"Head out. We'll see you soon."
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(CONTESTANTS EXCLAIM)
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CATH: Oh, wow! (CHATTERS EXCITEDLY)
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OK, so we're not going to Bali.
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CONTESTANTS: Ohh!
OK.
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That doesn't take away
my excitement.
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I'm still excited.
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WOMAN: Let's go!
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But the emphasis on "big week",
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that's making me
weak in the knees. (LAUGHS)
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(DRAMATIC MUSIC)
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RHIANNON: What are we doing today?
ADI: What are we doing?
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Something big.
Oh, it's gonna be massive.
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What's it gonna be? Oh.
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ALL: Ohh!
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WOMAN: Grazeland!
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PHIL: We are
at Grazeland in Spotswood.
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Living in Melbourne,
I'm lucky enough
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to have been here a couple of times
and absolutely love it.
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(ALL CHATTER EXCITEDLY)
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It's a street food vendor
pop-up stall
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and there is every kind
of food and cuisine.
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Sweet, savoury...
You name it, they have it.
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Ohh. Oh, look!
WOMAN: Oh, wow!
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People come here from
all over Melbourne every weekend.
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WOMAN 2: It's making my hungry,
looking at all this.
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WOMAN 3: Oh, whoa!
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Hello, hello, hello!
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RALPH: Wow. Look at this.
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Oh, my God!
There's so many different ones.
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Yeah!
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Fancy seeing you guys here, hey?
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You found us.
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Welcome to Grazeland.
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You are standing in the middle
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of 10,000 square metres'
worth of delicious street food
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right here in Spotswood.
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This is the ultimate
playground for foodies
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and today it's the backdrop
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of the biggest
Service Challenge ever.
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(ALL EXCLAIM)
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So, obviously,
this is a team challenge
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so we'll get you into two teams.
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You know how it goes. Pick an apron.
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(ALL CHATTER AND LAUGH NERVOUSLY)
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So, obviously,
once you get your colour,
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try and bunch up into teams.
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We'll go yellow over there and...
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What are we calling that thing?
RALPH: Turquoise.
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Turquoise? Turquoise, alright.
Perfect.
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Ohh!
(OTHERS EXCLAIM)
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We'll get to that later.
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And I pull out a white apron.
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What does white mean?
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And I'm thinking,
"What does this mean?"
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Surprise, Malissa.
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You have the white apron.
Yeah.
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And that means...
you're not cooking today.
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Aww!
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Instead, you have to choose
one team to back.
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If they win, you win.
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Ooh!
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If they lose, you lose.
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ANDY: Oh-ho!
ADI: Oh, my God, Malissa!
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You're gonna know
who your mates are real soon.
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Just wait till you find out
what the challenge is.
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Yeah, I'll wait. OK, cool.
I can wait.
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Then you can make a slightly
more informed decision.
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I think I wouldn't
want to be informed.
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OK, before we get
to what you're cooking,
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I would like you to know
who you're cooking for.
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This location is massive.
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Every weekend, thousands of people
roll through here
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to eat all kinds of delicious food.
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Of course, today
will be no different.
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In a matter of hours,
you will have to be prepared
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to feed not dozens, not hundreds,
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but thousands of hungry foodies.
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You heard me - thousands.
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Bruv!
What did you say?
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Thousands. (CHUCKLES)
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And they'll be all lining up
to taste your food.
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Excuse me? (LAUGHS)
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I knew it was going to be big.
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Oh, my God.
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But I didn't think it was
going to be that big.
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Today's challenge
is all about surf and turf.
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In your team,
you'll create two dishes -
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one surf and one turf.
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You're gonna be selling them
for $10 each.
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There's a fully stocked pantry
at your disposal.
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And because you're feeding thousands,
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we're gonna give you
a whopping five hours
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to prepare all the food you need.
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As soon as that five hours is up,
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the masses are gonna descend
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and you better be ready.
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(RALPH EXHALES SHARPLY)
Let's do this.
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The top team today will progress
into tomorrow's Immunity Challenge
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00:07:03,560 --> 00:07:06,000
to vie for safety
from Sunday's Elimination.
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00:07:07,840 --> 00:07:10,440
Brent's the only one who's done
something like this and he's like...
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MELISSA: He's just like, "Ugh!"
"Ooh!"
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Like, I know what's involved now.
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Oh, man.
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Malissa.
Yep.
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Now you know all the details...
Uhh!
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..it's choice time!
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Oh, no!
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Who are you backing?
I don't know.
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Are you backing yellow
or are you backing turquoise?
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Um...
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I'm gonna go with yellow.
(TEAM CHEERS)
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(BOTH LAUGH)
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Sorry! I had to go with my roomie!
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CATH: No, no...
ADI: No, it's alright. It's fine.
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I love you guys!
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(LAUGHTER)
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Alright, guys, are you ready?
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(ALL CHEER)
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Good 'cause your time starts now.
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(ALL YELL AND EXCLAIM)
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Oh, I feel so left out.
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(YELLING AND WHOOPING)
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ADI: Oh, my God!
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What are we doing? Oh, my God.
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Cooking for the masses is crazy.
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Alright.
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Like, it's...not even
really numbers that I can comprehend.
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Like, I don't even know what that
amount of food would look like.
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DECLAN: We should start planning.
Let's start planning.
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So I think our communication as
a team needs to be exactly on point.
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Do we want a theme for our menu today
or do we just want random?
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AMY: Thai. Yep.
Thai? Feeling Thai? Asian-y?
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Yeah, alright. Yep.
Are you happy?
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I'm thinking barra and we've got the
king of curry over here, alright?
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If we're gonna do Thai fish,
we're gonna do Thai what?
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Could we...
Like, a salad?
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A Thai beef salad.
Thai beef salad! Yes!
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For our surf dish, we're doing
a Thai curry with barramundi.
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Nice!
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And for our turf dish,
we're doing a Thai beef salad.
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Are you guys comfortable
with me filleting the fish?
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Yep.
You're the meat cooker.
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00:08:58,280 --> 00:09:01,000
So if you help with the...
PHIL: I can help with that as well.
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00:09:01,000 --> 00:09:02,320
Don't you reckon?
Yeah.
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00:09:02,320 --> 00:09:05,640
My team definitely has a few cooks
that are very strong on seafood.
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00:09:05,640 --> 00:09:08,360
So Amy and Declan,
that's really their thing.
206
00:09:08,360 --> 00:09:10,720
There's Robbie with his big flavours.
207
00:09:10,720 --> 00:09:12,720
Phil's so good with meats.
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00:09:12,720 --> 00:09:14,840
So hopefully we can all bring
something to the team
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and I think we can work
really well together.
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00:09:16,600 --> 00:09:18,800
Come up with a time
where you wanna be at
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00:09:18,800 --> 00:09:20,600
at an hour, two hours,
three hours, four hours
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00:09:20,600 --> 00:09:23,040
and we need a dish ready
at, like, four hours.
213
00:09:24,280 --> 00:09:27,840
Alright, so we'll go, uh, turf.
214
00:09:27,840 --> 00:09:30,200
Um, we got pork belly?
ALICE: Yep.
215
00:09:30,200 --> 00:09:32,560
And we want to go red braised...
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00:09:32,560 --> 00:09:34,200
Yeah, red. Yeah.
Red braised...
217
00:09:34,200 --> 00:09:36,560
Sticky braised, yeah.
Sticky.
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00:09:36,560 --> 00:09:37,880
I was thinking instead of doing
219
00:09:37,880 --> 00:09:40,280
full fried rice, which is
complicated, maybe scallion rice.
220
00:09:40,280 --> 00:09:42,000
Yeah.
Just scallion fried rice?
221
00:09:42,000 --> 00:09:44,280
ANTONIO: Yeah, good. Yep.
That's easy.
222
00:09:44,280 --> 00:09:46,920
Alright, so turf,
we're gonna do the mussels?
223
00:09:46,920 --> 00:09:48,280
What do you think?
THEO: Go the mussels?
224
00:09:48,280 --> 00:09:49,600
You wanna do bread?
225
00:09:49,600 --> 00:09:51,600
What type of bread?
What do you think you're feeling?
226
00:09:51,600 --> 00:09:54,360
Well, to go with that,
something that's got body to it
227
00:09:54,360 --> 00:09:55,840
so we can mop up the sauce.
228
00:09:55,840 --> 00:09:57,920
So, yeah, just like a focaccia.
229
00:09:57,920 --> 00:09:59,800
Good idea? Like it?
Yeah, I'm happy with that.
230
00:09:59,800 --> 00:10:00,920
Happy?
RUE: Agree.
231
00:10:00,920 --> 00:10:03,760
I think everyone's pretty happy
with the ideas we've come up with.
232
00:10:03,760 --> 00:10:06,400
The team's looking at me
for a bit of experience.
233
00:10:06,400 --> 00:10:08,480
But, like, God, I didn't
even do that in my season.
234
00:10:08,480 --> 00:10:10,200
Yeah, get started.
Yep, OK.
235
00:10:10,200 --> 00:10:13,320
So it's a great
learning curve for me too.
236
00:10:15,040 --> 00:10:16,960
RHIANNON: What are we gonna fry up?
RUE: Coriander seeds.
237
00:10:16,960 --> 00:10:18,440
Onion?
Onion.
238
00:10:18,440 --> 00:10:20,600
Uh, carrot, celery.
Carrot, celery?
239
00:10:20,600 --> 00:10:23,400
It's all about the prep
for these dishes.
240
00:10:23,400 --> 00:10:25,120
Gonna get the pork belly.
241
00:10:25,120 --> 00:10:27,000
You know, cooking for,
like, 800 people,
242
00:10:27,000 --> 00:10:31,120
you need to know the exact amount
of absolutely everything.
243
00:10:31,120 --> 00:10:32,640
We've got four.
I reckon we've got four.
244
00:10:32,640 --> 00:10:34,200
Cut them into cubes and then...
245
00:10:34,200 --> 00:10:37,280
First we gotta cut up
a ton of pork belly
246
00:10:37,280 --> 00:10:39,800
because the pork needs to sit there
247
00:10:39,800 --> 00:10:42,080
and tick along in the brine
for a couple of hours.
248
00:10:42,080 --> 00:10:45,720
So everyone's working on the turf
before we start the chilli mussels.
249
00:10:45,720 --> 00:10:46,960
Better motor.
250
00:10:46,960 --> 00:10:51,040
So I've got Rhi, Rue, Ralph and Theo
just going ham on that.
251
00:10:51,040 --> 00:10:52,560
No pun intended.
252
00:10:52,560 --> 00:10:53,760
(RUE LAUGHS)
253
00:10:53,760 --> 00:10:55,640
And I've got Alice and Antonio
254
00:10:55,640 --> 00:10:57,960
starting with the spices
and the sauce
255
00:10:57,960 --> 00:10:59,520
while the pork's getting cut up.
256
00:10:59,520 --> 00:11:02,160
DECLAN: Robbie, mate,
look what I caught out in the river.
257
00:11:02,160 --> 00:11:04,560
I get those every day
where I am, mate.
258
00:11:04,560 --> 00:11:06,120
This is outrageous.
259
00:11:06,120 --> 00:11:08,720
So I'm gonna be looking after
the surf dish,
260
00:11:08,720 --> 00:11:11,600
which is a Thai red fish curry.
261
00:11:12,600 --> 00:11:14,120
ADI: How you going, Deccy?
Yeah, good.
262
00:11:14,120 --> 00:11:16,280
It's a big job, hey?
It is a big job.
263
00:11:16,280 --> 00:11:20,240
I'm on the fish and Robbie's gonna
be looking after his curry.
264
00:11:20,240 --> 00:11:21,880
This is a red curry
we're making today,
265
00:11:21,880 --> 00:11:24,000
so we'll have more chillies into it.
266
00:11:24,000 --> 00:11:25,720
It'll be a bit more spicy.
267
00:11:25,720 --> 00:11:29,600
I've never filleted this many fish
in my life before.
268
00:11:29,600 --> 00:11:31,000
This is ridiculous.
269
00:11:31,000 --> 00:11:36,520
I've gotta prepare
400 portions of barramundi.
270
00:11:36,520 --> 00:11:39,200
I'm gonna turn into
a bloody barramundi tonight.
271
00:11:39,200 --> 00:11:41,480
You know, like, that's 40 fish,
272
00:11:41,480 --> 00:11:45,840
which is well beyond anything
I've ever done before
273
00:11:45,840 --> 00:11:49,120
let alone in a five-hour
time bracket.
274
00:11:49,120 --> 00:11:51,600
I've bitten off a bit more
than I can chew today.
275
00:11:51,600 --> 00:11:55,200
It might not seem like it,
but you have already had one hour.
276
00:11:55,200 --> 00:11:57,720
Four hours to go!
JOCK: Come on, guys!
277
00:11:57,720 --> 00:11:59,760
ANDY: You gotta move!
You gotta move!
278
00:11:59,760 --> 00:12:02,760
(HIGH-STRUNG MUSIC)
279
00:12:08,520 --> 00:12:11,440
Hello, hello.
Hello, turquoise team.
280
00:12:11,440 --> 00:12:12,800
Hello.
281
00:12:12,800 --> 00:12:14,560
What have we got?
What have we got?
282
00:12:14,560 --> 00:12:18,000
So we've got a medium-rare
Thai beef salad
283
00:12:18,000 --> 00:12:20,880
and a Thai-style curry
with barramundi.
284
00:12:20,880 --> 00:12:23,040
So we've got a hot lovely warm meal,
285
00:12:23,040 --> 00:12:25,280
and then we've got the fresh meal
on the side, so there's options.
286
00:12:25,280 --> 00:12:28,640
OK, that sounds good,
um, and I'd pay 10 bucks for that.
287
00:12:28,640 --> 00:12:30,240
Yeah, I'd pay 10 bucks for it
288
00:12:30,240 --> 00:12:32,720
and it sounds like, you know,
if you cook that fish perfectly,
289
00:12:32,720 --> 00:12:34,200
very easy for service...
290
00:12:34,200 --> 00:12:35,680
That 's it, yeah.
..which is a plus.
291
00:12:35,680 --> 00:12:37,000
Are you thinking about that?
292
00:12:37,000 --> 00:12:39,640
Because, you know, serving,
it's gonna be tough, right?
293
00:12:39,640 --> 00:12:41,720
This is an actual Service Challenge.
294
00:12:41,720 --> 00:12:43,520
You're... Numbers.
295
00:12:43,520 --> 00:12:45,400
We're talking 400 portions here.
296
00:12:45,400 --> 00:12:46,800
400.
It's a lot of fish, man.
297
00:12:46,800 --> 00:12:49,560
You'll be here for...
Yeah, for hours.
298
00:12:49,560 --> 00:12:50,880
Yeah.
Yeah.
299
00:12:50,880 --> 00:12:52,960
So bulk that up with something else?
300
00:12:52,960 --> 00:12:55,320
Yeah, I'd be trying to do...
to do a little bulk job.
301
00:12:55,320 --> 00:12:57,600
I am petrified for you
302
00:12:57,600 --> 00:13:00,280
and I'm getting no petrified vibes
anywhere in this kitchen.
303
00:13:00,280 --> 00:13:01,560
No, good energy.
304
00:13:01,560 --> 00:13:04,440
I'd love you all to start getting
a little bit petrified.
305
00:13:04,440 --> 00:13:07,760
None of you have experienced this.
I'm telling you it's gonna be hard.
306
00:13:07,760 --> 00:13:09,200
Yep.
307
00:13:19,880 --> 00:13:22,040
OK, alright, so basically
we've just spoken to the judges
308
00:13:22,040 --> 00:13:23,520
and they were a little bit scared
309
00:13:23,520 --> 00:13:26,040
when they heard that we were
planning on doing that much fish.
310
00:13:27,240 --> 00:13:29,120
But I'm thinking do
we want to bulk up the curry
311
00:13:29,120 --> 00:13:31,400
with something that's not fish
so we've got more time?
312
00:13:31,400 --> 00:13:32,880
Sweet potato? Sweet potato?
313
00:13:32,880 --> 00:13:35,360
What's... Is there bok choy there?
Yeah, I think so.
314
00:13:35,360 --> 00:13:37,000
That's quick and easy,
that sort of stuff.
315
00:13:37,000 --> 00:13:38,800
We can wash that up, have that cut.
Yeah, cut...
316
00:13:38,800 --> 00:13:40,640
Beautiful. So that's
gonna bulk our salad.
317
00:13:40,640 --> 00:13:42,000
Everyone, back to their jobs.
Let's go.
318
00:13:44,760 --> 00:13:47,040
Initially, the plan was to put
319
00:13:47,040 --> 00:13:49,840
a large portion of fish
in everybody's curry.
320
00:13:49,840 --> 00:13:52,640
There's not time to do that when
we're serving thousands of people.
321
00:13:52,640 --> 00:13:56,600
So we're gonna use a vegetable
that we know we can prep quickly,
322
00:13:56,600 --> 00:13:58,160
we're not worried about pin-boning.
323
00:13:58,160 --> 00:14:00,400
So we're gonna bulk it up
with the vegetables.
324
00:14:00,400 --> 00:14:05,760
One of these pans will probably
do 1.2 kilo of the dough, right?
325
00:14:05,760 --> 00:14:09,160
So if that's 1.2 kilo of dough,
326
00:14:09,160 --> 00:14:11,400
you wanna do maybe four of them?
327
00:14:11,400 --> 00:14:14,400
My job today is to look after
the focaccia, look after the bread
328
00:14:14,400 --> 00:14:15,760
for our chilli mussels.
329
00:14:15,760 --> 00:14:18,040
So 6 kilos, right?
6 kilos of total dough.
330
00:14:18,040 --> 00:14:20,560
I'm Bread Boy,
so that's my happy place.
331
00:14:20,560 --> 00:14:23,080
We've just been doing
a lot of calculations,
332
00:14:23,080 --> 00:14:26,080
which I'm not good at
so Antonio's giving me a hand.
333
00:14:26,080 --> 00:14:30,560
I think one of the main issues
in this whole day is quantities.
334
00:14:30,560 --> 00:14:33,120
We've never, ever
done quantities like this.
335
00:14:33,120 --> 00:14:35,280
So 30?
BRENT: 30 per tray.
336
00:14:35,280 --> 00:14:38,440
30 per tray, 6 trays.
337
00:14:38,440 --> 00:14:39,920
180.
180.
338
00:14:39,920 --> 00:14:42,240
So I need to do...
Double.
339
00:14:42,240 --> 00:14:44,520
We need to do a bit more.
(CONTINUES INDISTINCTLY)
340
00:14:44,520 --> 00:14:47,800
It's a big number and it's quite
hard to see the end goal,
341
00:14:47,800 --> 00:14:50,480
so we need to figure out
exactly what we need.
342
00:14:50,480 --> 00:14:52,720
Oh, we've got fried shallots.
343
00:14:52,720 --> 00:14:54,720
Oh, awesome.
344
00:14:54,720 --> 00:14:56,800
My next task
is to get onto the stock.
345
00:14:56,800 --> 00:14:59,200
We need a stock for these mussels
346
00:14:59,200 --> 00:15:02,480
which will form
the base of our chilli sauce.
347
00:15:02,480 --> 00:15:04,520
I can get through these pretty quick.
Yep.
348
00:15:04,520 --> 00:15:07,240
And once I get it on,
it'll be on, you know?
349
00:15:07,240 --> 00:15:09,120
It's just a basic stock
350
00:15:09,120 --> 00:15:12,600
because the sauce will have
roasted capsicums and chillies
351
00:15:12,600 --> 00:15:15,720
and all those yummy, punchy flavours
352
00:15:15,720 --> 00:15:18,000
and this is just a support act.
353
00:15:19,120 --> 00:15:21,440
JOCK: Alright, mates?
Hey, mate.
354
00:15:21,440 --> 00:15:23,400
You've got a calculator
and everything. I like it.
355
00:15:23,400 --> 00:15:25,760
Mate, what's happening?
Let's go surf. What's the, uh...
356
00:15:25,760 --> 00:15:27,240
Surf, chilli mussels.
357
00:15:27,240 --> 00:15:29,640
We're gonna utilise Bread Boy
358
00:15:29,640 --> 00:15:31,800
and we're gonna do, like,
a focaccia with it.
359
00:15:31,800 --> 00:15:32,800
Yep.
360
00:15:32,800 --> 00:15:35,240
And then for the turf,
we've got pork belly
361
00:15:35,240 --> 00:15:39,360
and we're gonna do a gelatinous
red braised pork with some rice.
362
00:15:39,360 --> 00:15:40,840
OK, sounds good.
363
00:15:40,840 --> 00:15:43,080
Let's dive into the fish one.
Yep.
364
00:15:43,080 --> 00:15:44,560
How many mussels
are you giving each?
365
00:15:46,080 --> 00:15:49,800
Um, probably looking at around...
366
00:15:50,800 --> 00:15:52,120
..three to four.
367
00:15:53,520 --> 00:15:56,400
If I got three mussels
for 10 bucks, I'd be fuming.
368
00:15:56,400 --> 00:15:57,920
You need to double the amount.
369
00:15:59,320 --> 00:16:01,120
The judges have just come past
370
00:16:01,120 --> 00:16:03,040
and said we need to double
our mussels in each serving.
371
00:16:03,040 --> 00:16:06,240
That's 6 mussels in each bowl,
400 people -
372
00:16:06,240 --> 00:16:10,480
2,400 mussels we need
to clean, de-beard and cook.
373
00:16:10,480 --> 00:16:12,000
How are we gonna do that?
374
00:16:12,000 --> 00:16:13,560
Planning, right, is probably...
375
00:16:13,560 --> 00:16:15,320
Massive, yeah.
And the same for the pork belly.
376
00:16:15,320 --> 00:16:18,120
How many pieces of those
are they getting each?
377
00:16:18,120 --> 00:16:20,600
Uh, four.
BOTH: Four?!
378
00:16:22,040 --> 00:16:23,040
That's huge.
379
00:16:25,520 --> 00:16:27,760
Yeah, I think you guys have got
a lot of decision-making to do.
380
00:16:27,760 --> 00:16:29,560
We're gonna come back,
but we need...
381
00:16:29,560 --> 00:16:31,760
..we need more answers,
more definitive answers.
382
00:16:31,760 --> 00:16:33,360
Alright, good luck.
Good luck.
383
00:16:33,360 --> 00:16:34,480
OK.
384
00:16:34,480 --> 00:16:37,480
At this point, the final quantities
haven't been worked out,
385
00:16:37,480 --> 00:16:42,080
so we really need to all come
together as a team to work this out.
386
00:16:42,080 --> 00:16:43,880
Yep, those are a bit too big.
387
00:16:43,880 --> 00:16:45,440
ALICE: OK, yeah.
388
00:16:47,400 --> 00:16:48,840
The good thing
is there's good ideas.
389
00:16:48,840 --> 00:16:50,240
Yep.
They've got good ideas.
390
00:16:50,240 --> 00:16:52,880
I think the thing they're just
trying to get their head around
391
00:16:52,880 --> 00:16:54,360
is cooking for 400 people per dish.
392
00:16:54,360 --> 00:16:56,600
I mean, can you imagine when everyone
393
00:16:56,600 --> 00:16:59,240
starts streaming into
this incredible environment,
394
00:16:59,240 --> 00:17:00,720
they're going to want delicious food
395
00:17:00,720 --> 00:17:02,760
that matches the vibe
of this incredible day.
396
00:17:02,760 --> 00:17:04,720
Yep, fingers crossed.
Alright.
397
00:17:04,720 --> 00:17:06,760
There's a lot of this going on today.
398
00:17:06,760 --> 00:17:08,680
Walking around like this all day.
399
00:17:10,640 --> 00:17:12,120
PHIL: That's a big piece of beef.
400
00:17:12,120 --> 00:17:15,920
So I've got to prep 40 kilos of
this beef today for the turf dish,
401
00:17:15,920 --> 00:17:17,800
which is the Thai beef salad.
402
00:17:17,800 --> 00:17:19,840
That's 20 cuts of these sirloins...
403
00:17:19,840 --> 00:17:21,520
Oh, bloody hell.
404
00:17:21,520 --> 00:17:23,560
..which is gonna take quite
a lot of time to get through.
405
00:17:23,560 --> 00:17:25,280
So you're happy for me
to start marinating this one?
406
00:17:25,280 --> 00:17:26,440
Absolutely.
Amazing.
407
00:17:26,440 --> 00:17:29,040
Amy is kind of my support today
with the beef dish.
408
00:17:29,040 --> 00:17:32,080
She's prepping
all the marinade to one side.
409
00:17:32,080 --> 00:17:35,080
So we're gonna leave the cuts of
beef whole, marinate them whole,
410
00:17:35,080 --> 00:17:37,520
roast them all together
and then dice them at the end.
411
00:17:38,520 --> 00:17:39,840
Just me on the beef.
412
00:17:39,840 --> 00:17:42,640
Hope the team haven't made a mistake
with this one, but let's see.
413
00:17:43,720 --> 00:17:46,560
Doing all the beef on my own
is obviously a bit of a challenge.
414
00:17:46,560 --> 00:17:48,600
I feel like everyone's having
so much fun out there,
415
00:17:48,600 --> 00:17:51,240
you know, making marinades
and garnishes and sauces.
416
00:17:51,240 --> 00:17:53,280
And I turn around over my shoulder
417
00:17:53,280 --> 00:17:55,920
and I can see Deccy and I realise
he's in the same boat as me.
418
00:17:55,920 --> 00:17:57,480
DECLAN: Oh, my God.
419
00:17:57,480 --> 00:18:00,120
But he's just got fish
and a filleting knife
420
00:18:00,120 --> 00:18:01,680
and he's chucking his way through it
421
00:18:01,680 --> 00:18:03,440
and we kind of give
each other that nod
422
00:18:03,440 --> 00:18:05,320
of, like, "Yeah, we're in this,
mate. Let's get it."
423
00:18:05,320 --> 00:18:07,360
AMY: How many more
have you got to go, Phil?
424
00:18:07,360 --> 00:18:09,040
Four packs.
OK.
425
00:18:11,600 --> 00:18:14,760
RALPH: Oh, my goodness.
The sheer volume of everything.
426
00:18:14,760 --> 00:18:17,800
I don't think I've ever cut
this much pork in my life.
427
00:18:17,800 --> 00:18:22,240
So I am responsible for cutting
the pork with Ralph
428
00:18:22,240 --> 00:18:24,040
and this will be for our turf dish,
429
00:18:24,040 --> 00:18:26,880
which is the red sticky pork.
430
00:18:26,880 --> 00:18:30,360
I think our meat trays
are about to get full.
431
00:18:30,360 --> 00:18:33,200
40 kilos of pork, that's not a joke.
432
00:18:33,200 --> 00:18:35,000
I am moving at warp speed right now.
433
00:18:35,000 --> 00:18:36,800
Who needs to go to the gym?
434
00:18:36,800 --> 00:18:38,840
Look at that. Look at these babies.
435
00:18:38,840 --> 00:18:42,440
That's all from
cutting pork, OK? (LAUGHS)
436
00:18:42,440 --> 00:18:47,480
Look, it's really tough in here,
but I am pushing through.
437
00:18:47,480 --> 00:18:49,200
We're almost done.
OK, cool.
438
00:18:49,200 --> 00:18:50,680
ALICE: OK, Brent, this is ready.
439
00:18:50,680 --> 00:18:52,200
BRENT: Alright, get it in there.
Turn it up.
440
00:18:52,200 --> 00:18:53,520
Turn it...
Are we going that way?
441
00:18:53,520 --> 00:18:55,880
Yeah, can you carry it, you think?
You got it? Whoa, good job.
442
00:18:55,880 --> 00:18:59,200
So I will be helping
the pork belly dish
443
00:18:59,200 --> 00:19:01,320
in terms of the braising liquid,
444
00:19:01,320 --> 00:19:03,600
which in this case
is just a combination
445
00:19:03,600 --> 00:19:07,120
of soy sauce, Chinese cooking wine,
Chinese black vinegar,
446
00:19:07,120 --> 00:19:12,320
cinnamon, cloves, bay leaves
and Chinese spices.
447
00:19:12,320 --> 00:19:13,640
Just dump it in, yeah.
448
00:19:13,640 --> 00:19:15,840
So hopefully the judges see
this beautifully dark
449
00:19:15,840 --> 00:19:17,640
caramel braised meat.
450
00:19:17,640 --> 00:19:18,800
Nice.
451
00:19:18,800 --> 00:19:22,040
..that's just filled with Chinese
spices and melts in the mouth.
452
00:19:23,400 --> 00:19:25,120
How many more do you have, Rue?
453
00:19:25,120 --> 00:19:26,680
There is one more tray to do.
454
00:19:26,680 --> 00:19:28,480
OK, alright.
455
00:19:30,600 --> 00:19:33,800
Team turquoise, team yellow,
you're halfway there!
456
00:19:33,800 --> 00:19:36,120
2.5 hours to go! Come on!
ANDY: Let's go. Come on.
457
00:19:39,880 --> 00:19:43,080
Surely we can't
be still filleting fish.
458
00:19:43,080 --> 00:19:44,680
How many have you got to go?
Um...
459
00:19:44,680 --> 00:19:47,160
I'm about halfway.
460
00:19:47,160 --> 00:19:49,680
You're about halfway?
Yeah.
461
00:19:49,680 --> 00:19:51,160
So that means your one job...
462
00:19:51,160 --> 00:19:52,640
'Cause we're about halfway
through the prep time.
463
00:19:52,640 --> 00:19:53,680
Yeah, I know.
464
00:19:53,680 --> 00:19:56,280
The one job that you're
gonna do is portion fish.
465
00:19:56,280 --> 00:19:59,000
Yeah, exactly. We sort of spoke
about that at the beginning.
466
00:19:59,000 --> 00:20:00,720
We just... Yeah.
467
00:20:00,720 --> 00:20:02,200
I wouldn't... I wouldn't...
468
00:20:02,200 --> 00:20:06,040
If there was a person in my kitchen
that did one job on a prep list,
469
00:20:06,040 --> 00:20:08,760
we would sink every single time.
470
00:20:08,760 --> 00:20:13,240
Andy walks over and he's still
surprised that I'm filleting fish.
471
00:20:13,240 --> 00:20:15,200
You have to go faster.
Yeah, yeah.
472
00:20:15,200 --> 00:20:16,840
Like, it's as simple as that.
Yeah.
473
00:20:16,840 --> 00:20:18,880
It does feel like
it's falling apart a bit.
474
00:20:18,880 --> 00:20:23,160
Who bloody chose to do fish, hey?
475
00:20:23,160 --> 00:20:25,040
JOCK: What's happening?
476
00:20:25,040 --> 00:20:27,920
Where are we at? Brent?
477
00:20:27,920 --> 00:20:29,600
BRENT: We're just about
to put all the pork in
478
00:20:29,600 --> 00:20:32,560
and then we'll get onto
the sauce for the mussels.
479
00:20:32,560 --> 00:20:34,320
Has someone prepped the mussels yet?
480
00:20:34,320 --> 00:20:36,200
Um, no, that's next.
481
00:20:36,200 --> 00:20:39,600
We've got two and a bit hours to go.
You haven't even started.
482
00:20:39,600 --> 00:20:42,080
You've gotta move, man.
Like, you're in trouble.
483
00:20:42,080 --> 00:20:44,240
Jock drops the bomb and says,
484
00:20:44,240 --> 00:20:46,560
"You're not gonna be done in time
if you keep going like this,"
485
00:20:46,560 --> 00:20:50,480
so we're deep in the weeds here
and it sounds like turquoise too.
486
00:20:50,480 --> 00:20:52,000
That needs work.
Yep.
487
00:20:52,000 --> 00:20:55,720
Now I'm stressing.
The pressure being applied big-time.
488
00:20:55,720 --> 00:21:00,560
Girls, right now, both of you, get
on and help Ralph do the mussels.
489
00:21:00,560 --> 00:21:02,640
The three of you,
you're having a race.
490
00:21:02,640 --> 00:21:06,720
You're racing each other to who can
do the most the fastest, yeah?
491
00:21:06,720 --> 00:21:08,640
Honestly, pick up the pace, yeah?
RALPH: Righto.
492
00:21:08,640 --> 00:21:10,200
Alright, we've gotta push.
493
00:21:13,480 --> 00:21:15,640
Oh, my God.
494
00:21:24,040 --> 00:21:26,160
CATH: I just don't know
what we need, though.
495
00:21:26,160 --> 00:21:28,200
BRENT: What's this water for?
ALICE: I don't know whose it is.
496
00:21:28,200 --> 00:21:32,120
OK, so I think it's safe to say
these guys are in the weeds.
497
00:21:32,120 --> 00:21:33,920
ANDY: Declan has done...
498
00:21:33,920 --> 00:21:35,560
He's only halfway through the fish.
499
00:21:35,560 --> 00:21:38,080
What?!
He's only halfway through the fish.
500
00:21:38,080 --> 00:21:41,400
But there's no, like, urgency.
Like, I just want him to go faster.
501
00:21:41,400 --> 00:21:42,560
Yep.
Yeah.
502
00:21:42,560 --> 00:21:44,040
He's doing a great job,
but go faster.
503
00:21:44,040 --> 00:21:45,840
Um, we've got a mussel dish -
504
00:21:45,840 --> 00:21:48,840
the mussels, not even cleaned yet,
no idea how many mussels we need.
505
00:21:48,840 --> 00:21:51,600
Like, this is the first time
they've had to do this
506
00:21:51,600 --> 00:21:54,800
and they just don't understand
what 400 covers looks like.
507
00:21:54,800 --> 00:21:56,400
They're gonna need help.
508
00:21:56,400 --> 00:21:58,080
Lucky they have you guys here.
509
00:21:58,080 --> 00:22:00,040
Get in there. Go, go, go.
510
00:22:03,760 --> 00:22:05,640
DECLAN: Alright,
how are we, big man?
511
00:22:05,640 --> 00:22:07,240
I am fantastic.
512
00:22:07,240 --> 00:22:10,200
I have come to get
every bit of detail.
513
00:22:10,200 --> 00:22:11,960
PHIL: So Andy comes into the kitchen
514
00:22:11,960 --> 00:22:14,360
to check on things
and do his usual updates,
515
00:22:14,360 --> 00:22:16,640
but I can see the concern on his face
516
00:22:16,640 --> 00:22:19,000
as he's looking around
at what's going on.
517
00:22:19,000 --> 00:22:20,480
Have you got a prep list?
518
00:22:20,480 --> 00:22:22,920
Um... Ehh... No, yeah...
Oh!
519
00:22:22,920 --> 00:22:25,120
Yeah. Yeah, yeah, yeah.
Yeah, yeah, yeah. Yeah.
520
00:22:25,120 --> 00:22:27,040
Andy's a professional
in the industry.
521
00:22:27,040 --> 00:22:28,640
He's a MasterChef past contestant.
522
00:22:28,640 --> 00:22:30,720
He knows exactly
what needs to be done.
523
00:22:30,720 --> 00:22:32,640
So for him to be that
concerned is worrying.
524
00:22:32,640 --> 00:22:37,760
OK, what we're gonna do, you and I,
is get a little bit of organisation
525
00:22:37,760 --> 00:22:39,600
because I'm petrified for you.
526
00:22:39,600 --> 00:22:42,160
I've done a few Service Challenges
in my other season
527
00:22:42,160 --> 00:22:45,400
and I've never seen the judges
come in and help.
528
00:22:45,400 --> 00:22:46,880
We're cleared in trouble here,
529
00:22:46,880 --> 00:22:50,160
so we really need
to turn it around fast.
530
00:22:51,880 --> 00:22:53,360
Nice. Good.
RHIANNON: You happy with that?
531
00:22:53,360 --> 00:22:55,680
Yeah, I'm happy with these.
I just want you to go faster.
532
00:22:55,680 --> 00:22:57,920
OK? 'Cause there's
a mountain of jobs to do.
533
00:22:57,920 --> 00:22:59,960
RHIANNON AND RUE: Yeah.
A mountain of jobs, OK?
534
00:22:59,960 --> 00:23:03,640
RUE: I thought I would get carpal
tunnel from working as a dentist.
535
00:23:03,640 --> 00:23:05,200
Turns out it's cooking.
536
00:23:05,200 --> 00:23:08,640
Rhiannon and I are
cleaning those mussels.
537
00:23:08,640 --> 00:23:10,280
You have to get the beard out.
538
00:23:10,280 --> 00:23:12,560
You have to scrape
all the yuckies off.
539
00:23:12,560 --> 00:23:13,840
It's a lot.
540
00:23:13,840 --> 00:23:16,200
I'm paranoid about you
running out of stuff.
541
00:23:16,200 --> 00:23:18,680
So 11 packets? Think that's enough?
Yep.
542
00:23:18,680 --> 00:23:21,360
Yep. We've got this.
We're all over it.
543
00:23:21,360 --> 00:23:22,840
Yeah.
Hurry up.
544
00:23:22,840 --> 00:23:24,920
Yeah, OK. Yeah.
OK, we're going!
545
00:23:26,040 --> 00:23:29,000
Guys, it's time to get out
of the weeds and back on track.
546
00:23:29,000 --> 00:23:31,800
You have 90 minutes
till service. Come on!
547
00:23:31,800 --> 00:23:34,640
(TENSE MUSIC)
548
00:23:45,760 --> 00:23:47,280
ANDY: How long till you're done?
549
00:23:47,280 --> 00:23:48,600
DECLAN: Um, an hour.
550
00:23:48,600 --> 00:23:49,920
One hour?
Yeah.
551
00:23:49,920 --> 00:23:51,600
Half an hour.
I'm giving you half an hour.
552
00:23:51,600 --> 00:23:53,320
This is a bloody marathon.
553
00:23:53,320 --> 00:23:57,440
I think there's five fish in there
so I'll need to fillet all five.
554
00:23:57,440 --> 00:23:58,720
AMY: OK.
555
00:23:58,720 --> 00:24:01,560
As a team, we knew
fish being this main element
556
00:24:01,560 --> 00:24:04,360
of the Thai red curry,
this was gonna be my job
557
00:24:04,360 --> 00:24:06,120
so I was knuckled down in this.
558
00:24:06,120 --> 00:24:08,240
I didn't think it was
gonna take this long.
559
00:24:08,240 --> 00:24:11,400
I'm regretting
taking on this job now.
560
00:24:11,400 --> 00:24:13,080
But, like, I've just
gotta go for it.
561
00:24:13,080 --> 00:24:14,920
I'm going as fast as I can
562
00:24:14,920 --> 00:24:18,680
and if I do this methodically,
it's gonna pay off.
563
00:24:18,680 --> 00:24:21,480
Mate, I reckon go
for the freak-out vibes.
564
00:24:21,480 --> 00:24:23,520
See if that makes you go faster.
565
00:24:23,520 --> 00:24:26,920
Yeah, not much more.
I'm nearly there.
566
00:24:26,920 --> 00:24:28,720
(SIGHS)
567
00:24:33,240 --> 00:24:35,160
You alright, Rob? You alright?
568
00:24:35,160 --> 00:24:36,480
Yeah.
569
00:24:37,480 --> 00:24:40,480
I'll get there, bro. One more stock.
570
00:24:40,480 --> 00:24:43,640
I've never made
60 litres of curry before,
571
00:24:43,640 --> 00:24:47,120
so making sure this curry
is balanced right is really hard.
572
00:24:47,120 --> 00:24:49,800
So this is just everything
but the garlic, is it?
573
00:24:49,800 --> 00:24:51,800
I want the curry to be really rich
574
00:24:51,800 --> 00:24:54,560
and have a nice spicy flavour to it.
575
00:24:54,560 --> 00:24:57,560
Just trying to balance it
by adding more sugar,
576
00:24:57,560 --> 00:24:59,520
a bit of soy sauce,
577
00:24:59,520 --> 00:25:01,760
a bit of chilli, lemongrass
578
00:25:01,760 --> 00:25:04,640
and hopefully
I can get through this.
579
00:25:04,640 --> 00:25:07,400
ALICE: Brent, I'm gonna
get four rice cookers set up there.
580
00:25:07,400 --> 00:25:08,520
Yeah.
581
00:25:08,520 --> 00:25:10,480
I don't know if that'll be enough,
but we'll see.
582
00:25:10,480 --> 00:25:14,960
Alice is on the rice,
so I've taken over the pork belly.
583
00:25:18,880 --> 00:25:20,400
Doesn't need much longer.
584
00:25:20,400 --> 00:25:23,800
I taste it and it's so good.
585
00:25:23,800 --> 00:25:26,880
Alice has done an amazing job.
586
00:25:26,880 --> 00:25:29,560
It's an intense sauce.
587
00:25:29,560 --> 00:25:32,640
It's sweet, it's salty, it's sour.
588
00:25:32,640 --> 00:25:35,480
And the pork is just gelatinous.
589
00:25:35,480 --> 00:25:36,960
So nice to eat.
590
00:25:36,960 --> 00:25:40,800
Right, one more. One more of these.
We'll do the last one.
591
00:25:40,800 --> 00:25:42,920
I really need to get
this pork belly out
592
00:25:42,920 --> 00:25:45,200
and start reducing the sauce.
593
00:25:45,200 --> 00:25:47,520
Let's go, guys. Let's push now!
594
00:25:47,520 --> 00:25:50,720
There was a stage there
where the wheels were off,
595
00:25:50,720 --> 00:25:54,280
but everyone just sort of dug deep,
we got a system going.
596
00:25:54,280 --> 00:25:55,760
How's your bread
coming along, buddy?
597
00:25:55,760 --> 00:25:57,640
Yeah, it's coming along
and there are about to go in.
598
00:25:57,640 --> 00:25:58,720
Oh, magic.
599
00:25:58,720 --> 00:26:01,400
Theo was cruising with the bread.
I didn't have to worry about it.
600
00:26:01,400 --> 00:26:03,640
RHIANNON: Righto, mussels are done!
601
00:26:03,640 --> 00:26:05,240
Where do you want me?
602
00:26:05,240 --> 00:26:07,440
So, Rhi, you're gonna
be on that mussel course now.
603
00:26:07,440 --> 00:26:09,000
You want me to get on it?
Yep, yep.
604
00:26:09,000 --> 00:26:11,360
The mussels are ready to be cooked.
605
00:26:11,360 --> 00:26:13,360
So we're getting through it.
606
00:26:13,360 --> 00:26:14,880
Everyone happy, guys?
Yeah.
607
00:26:14,880 --> 00:26:16,240
Yoo!
Yay!
608
00:26:16,240 --> 00:26:17,560
Good hustle, team.
609
00:26:17,560 --> 00:26:19,400
PHIL: It should be hot enough now.
610
00:26:19,400 --> 00:26:20,920
I'm just about to start
searing off the beef
611
00:26:20,920 --> 00:26:22,400
so we can get that ready.
612
00:26:22,400 --> 00:26:23,880
It's gonna be a cold Thai salad.
613
00:26:23,880 --> 00:26:25,840
So we'll get that seared,
in the oven,
614
00:26:25,840 --> 00:26:27,680
let it cool down, then we cut it.
615
00:26:27,680 --> 00:26:30,960
It's obviously quite well known that,
you know, cooking beef is my thing,
616
00:26:30,960 --> 00:26:32,640
so I want it cooked perfectly,
617
00:26:32,640 --> 00:26:34,720
mid-rare, nice and pink
in the middle.
618
00:26:34,720 --> 00:26:36,840
Yummy!
619
00:26:36,840 --> 00:26:39,600
There's so much pressure on me
to cook this beef right today.
620
00:26:39,600 --> 00:26:41,080
These are paying customers
that are paying
621
00:26:41,080 --> 00:26:42,840
their hard-earned money
for these dishes
622
00:26:42,840 --> 00:26:44,640
and we can't serve up
substandard food.
623
00:26:44,640 --> 00:26:46,520
Happy with that, Andy?
624
00:26:46,520 --> 00:26:49,320
Beautiful. If it's caramelised
on the outside, we're good to go.
625
00:26:50,800 --> 00:26:52,320
Yeah, radish is done.
626
00:26:52,320 --> 00:26:54,360
Tomatoes are being done.
627
00:26:54,360 --> 00:26:56,120
Yeah, we're doing super well.
628
00:26:56,120 --> 00:26:58,160
So we've got a few people
working on the Thai beef salad.
629
00:26:58,160 --> 00:27:00,120
I'm doing the cucumber
at the moment.
630
00:27:00,120 --> 00:27:04,680
Grace is gonna the do bean sprouts,
also the herbs.
631
00:27:05,680 --> 00:27:07,880
And we've got Amy
doing the dressing.
632
00:27:07,880 --> 00:27:10,360
You are gonna need so much dressing,
it's not funny.
633
00:27:10,360 --> 00:27:11,400
Yeah.
634
00:27:11,400 --> 00:27:15,520
Today we're doing a kind of a play
on a nam jim for the salad dressing.
635
00:27:15,520 --> 00:27:20,360
So we've got palm sugar and
coriander roots and coriander stalks
636
00:27:20,360 --> 00:27:24,120
and all, like, the kind of flavours
that you would find in a nam jim,
637
00:27:24,120 --> 00:27:25,760
but we just made it our own thing.
638
00:27:25,760 --> 00:27:28,800
(INHALES AND EXHALES DEEPLY)
639
00:27:30,760 --> 00:27:33,280
JOCK: Right, get them all going.
640
00:27:33,280 --> 00:27:35,400
THEO: I've got
my focaccia bread baking,
641
00:27:35,400 --> 00:27:39,480
so I start working on that bratt pan
to start cooking the mussels.
642
00:27:39,480 --> 00:27:41,400
So you see the smell?
Yeah.
643
00:27:41,400 --> 00:27:42,880
It smells delicious, yeah.
644
00:27:42,880 --> 00:27:45,280
Like, the mint just adds
a little bit extra, you know?
645
00:27:45,280 --> 00:27:46,760
Yeah, yeah, yeah.
A little bit of something-something.
646
00:27:46,760 --> 00:27:48,320
Something-something different. Yeah.
647
00:27:49,440 --> 00:27:52,240
Opening the mussels,
letting them get that saltiness
648
00:27:52,240 --> 00:27:54,920
out of them a little bit
into our stock...
649
00:27:54,920 --> 00:27:56,160
I like it.
650
00:27:56,160 --> 00:27:57,640
..but I don't want to overcook them
651
00:27:57,640 --> 00:27:59,280
because they're gonna
cook again in our sauce.
652
00:27:59,280 --> 00:28:00,920
I can see already.
Yeah, yeah.
653
00:28:00,920 --> 00:28:03,960
See, we're in already straightaway.
Yep.
654
00:28:06,880 --> 00:28:08,400
See, as soon as they pop,
they're out.
655
00:28:08,400 --> 00:28:11,120
Alright, let's go,
let's go, let's go.
656
00:28:12,120 --> 00:28:14,320
DECLAN: Alright, fish is done.
I can jump on now.
657
00:28:14,320 --> 00:28:16,400
(ALL CHEER)
658
00:28:16,400 --> 00:28:18,000
WOMAN: Yes, Declan!
659
00:28:18,000 --> 00:28:21,520
I finished my last fish
and, yeah, come on, let's go.
660
00:28:21,520 --> 00:28:23,280
ANDY: Declan?
Yeah.
661
00:28:23,280 --> 00:28:26,040
We're gonna cook this fish, brother.
Yep, perfect.
662
00:28:26,040 --> 00:28:29,000
Just gotta cook 400 pieces
perfectly now.
663
00:28:29,000 --> 00:28:30,720
What could go wrong?
664
00:28:30,720 --> 00:28:33,520
And I'm gonna keep
about five or six per pan
665
00:28:33,520 --> 00:28:37,200
and we'll just get a nice
crispy skin on this barramundi.
666
00:28:37,200 --> 00:28:39,240
(BLENDERS WHIRR)
667
00:28:39,240 --> 00:28:41,960
RHIANNON: Happy with that, mate?
I'm happy. That's good.
668
00:28:41,960 --> 00:28:45,280
I'm finishing the chilli sauce
for the mussels
669
00:28:45,280 --> 00:28:48,880
and I need to make sure
I get enough chilli in it.
670
00:28:48,880 --> 00:28:50,360
It's quite spicy.
671
00:28:53,280 --> 00:28:55,640
Yum.
The consistency's nice.
672
00:28:55,640 --> 00:28:58,120
Yeah, it's beautiful.
It's perfect for the mussels.
673
00:28:58,120 --> 00:29:00,080
The chilli's I think
where it needs to be.
674
00:29:00,080 --> 00:29:02,480
Way more salt.
It's nice. It's spicy.
675
00:29:02,480 --> 00:29:04,600
Chilli to the public
is a bit sensitive
676
00:29:04,600 --> 00:29:06,240
because not everyone likes chilli,
677
00:29:06,240 --> 00:29:09,760
however, if you have
chilli mussels on your menu,
678
00:29:09,760 --> 00:29:13,200
it is what it is. (CHUCKLES)
679
00:29:13,200 --> 00:29:16,040
Theo took a lot of care...
680
00:29:16,040 --> 00:29:17,360
Yeah, they look awesome.
681
00:29:17,360 --> 00:29:19,080
..in making sure that
these are perfectly cooked.
682
00:29:19,080 --> 00:29:22,240
Because I'm nervous
about everything,
683
00:29:22,240 --> 00:29:25,120
I would like to count how many
mussels are in one bowl.
684
00:29:25,120 --> 00:29:27,000
Oh, my goodness. Yeah.
Just one bowl.
685
00:29:27,000 --> 00:29:29,480
'Cause then it gives us a rough idea
if we're on track or not...
686
00:29:29,480 --> 00:29:31,800
I'll just get another bowl and...
..just in case it's not right.
687
00:29:31,800 --> 00:29:33,000
I agree.
OK?
688
00:29:33,000 --> 00:29:36,000
(PEOPLE CHATTER EXCITEDLY)
689
00:29:39,600 --> 00:29:42,880
People are trickling in!
Soon it will be a flood.
690
00:29:42,880 --> 00:29:46,600
30 minutes till service! Come on!
691
00:29:46,600 --> 00:29:48,760
(TENSE MUSIC BUILDS)
692
00:29:53,520 --> 00:29:56,360
How many bags did you prep?
RHIANNON: 11.
693
00:29:58,080 --> 00:30:00,200
The mussels have been steamed by Theo
694
00:30:00,200 --> 00:30:04,600
and Jock said, "Maybe we need to
just count what's in each bowl."
695
00:30:04,600 --> 00:30:05,960
Yeah, there's 60.
696
00:30:08,000 --> 00:30:09,480
Hang on.
697
00:30:11,960 --> 00:30:13,760
2, 4, 5...
698
00:30:15,320 --> 00:30:17,080
300.
699
00:30:17,080 --> 00:30:20,280
And how many did we say per? 6? 5?
5.
700
00:30:21,720 --> 00:30:23,560
60 portions.
Holy shit.
701
00:30:23,560 --> 00:30:26,240
Oh, my goodness.
702
00:30:26,240 --> 00:30:28,480
We haven't got
enough mussels, at all.
703
00:30:29,560 --> 00:30:32,880
We have got enough
for 60 serves, not 400.
704
00:30:43,160 --> 00:30:45,600
Oh, I can't believe it!
705
00:30:45,600 --> 00:30:48,440
Oh, it's just...
It's epic. It's crazy.
706
00:30:48,440 --> 00:30:50,120
It's just like... It's surreal.
707
00:30:50,120 --> 00:30:54,720
It's exciting. It's mammoth.
It's big. It's everything!
708
00:30:54,720 --> 00:30:58,200
Oh, wow! It's everything.
709
00:30:58,200 --> 00:31:01,600
Wow! (LAUGHS EXCITEDLY)
710
00:31:01,600 --> 00:31:04,800
I cannot concentrate
with this going on. It's crazy.
711
00:31:08,040 --> 00:31:10,080
We're, like, down on mussels.
712
00:31:10,080 --> 00:31:11,920
BRENT: Just grab all of them.
713
00:31:11,920 --> 00:31:13,640
Like, seriously down on mussels.
714
00:31:13,640 --> 00:31:16,240
Everything's looking,
you know, perfect
715
00:31:16,240 --> 00:31:20,720
until we realise that
we're short so many mussels.
716
00:31:20,720 --> 00:31:22,200
What we're gonna need to do
717
00:31:22,200 --> 00:31:23,880
is be cooking mussels
during service probably.
718
00:31:23,880 --> 00:31:24,960
OK.
719
00:31:24,960 --> 00:31:27,160
So you're gonna have to account
for that with the team members.
720
00:31:27,160 --> 00:31:29,600
So there's a big spanner
straight in the works.
721
00:31:29,600 --> 00:31:31,000
THEO: Back on the mussels.
722
00:31:31,000 --> 00:31:34,320
So we have Theo, Rhi and Ralph
723
00:31:34,320 --> 00:31:36,160
just going frantic on the mussels.
724
00:31:36,160 --> 00:31:38,120
RHIANNON: Bloody hell.
725
00:31:38,120 --> 00:31:39,720
And then sort of as service goes,
726
00:31:39,720 --> 00:31:42,360
we're gonna be
cooking them as we go.
727
00:31:42,360 --> 00:31:44,040
JOCK: See why we check things?
728
00:31:44,040 --> 00:31:45,560
Yep.
729
00:31:45,560 --> 00:31:48,640
This close to service
and now I'm down three people
730
00:31:48,640 --> 00:31:50,880
that would've had other jobs,
731
00:31:50,880 --> 00:31:52,840
it's not great at all,
732
00:31:52,840 --> 00:31:54,400
but we gotta get the mussels out.
733
00:31:54,400 --> 00:31:56,960
It's a chilli mussel dish,
not just a chilli dish.
734
00:31:56,960 --> 00:31:58,480
They just keep coming.
735
00:31:59,480 --> 00:32:04,200
Yellow team, turquoise team,
the time is here. 10 minutes to go!
736
00:32:04,200 --> 00:32:05,880
Come on!
737
00:32:05,880 --> 00:32:08,160
(CROWD CHEERS)
738
00:32:09,600 --> 00:32:11,760
GRACE: Come on, guys! Well done!
739
00:32:11,760 --> 00:32:13,920
(CHEERING CONTINUES)
740
00:32:14,960 --> 00:32:17,080
Crazy. Crazytown.
741
00:32:17,080 --> 00:32:21,240
I look to the side and I see
a market full of people.
742
00:32:21,240 --> 00:32:25,000
There is thousands of people here
ready to try our food.
743
00:32:25,000 --> 00:32:27,760
We've gotten this far along
744
00:32:27,760 --> 00:32:29,800
and we want to make sure
that everything is perfect.
745
00:32:29,800 --> 00:32:34,240
So we decide to make up some
samples of our surf and turf dish.
746
00:32:34,240 --> 00:32:36,040
ANDY: We'll probably
need a couple of herbs,
747
00:32:36,040 --> 00:32:38,120
so let's rinse, yeah?
748
00:32:38,120 --> 00:32:39,120
ADI: Yep.
749
00:32:39,120 --> 00:32:42,880
We've got our red Thai curry
and it's looking beautiful.
750
00:32:42,880 --> 00:32:44,920
The fish looks like
it's cooked perfectly.
751
00:32:44,920 --> 00:32:46,160
Coriander.
752
00:32:46,160 --> 00:32:48,400
And we top it with some coriander
753
00:32:48,400 --> 00:32:52,000
to elevate the chilli
and those Thai spices.
754
00:32:52,000 --> 00:32:54,240
CATH: OK, we gotta try
to get some height on them.
755
00:32:55,240 --> 00:32:59,640
Our Thai beef salad is vibrant
and you can smell the aromas.
756
00:32:59,640 --> 00:33:01,400
Good job, good job. Come on.
757
00:33:01,400 --> 00:33:04,920
It's zingy and acidic and fresh
758
00:33:04,920 --> 00:33:09,240
and Phil has worked so well at
getting that beef cooked perfectly.
759
00:33:09,240 --> 00:33:11,200
ANDY: Hey, I got good news.
We're actually getting there.
760
00:33:11,200 --> 00:33:12,880
We're gonna do it.
Well done, guys. Well done.
761
00:33:12,880 --> 00:33:14,440
ADI: Well done, turquoise!
762
00:33:14,440 --> 00:33:18,840
We're feeling really happy with how
everything's looking and tasting.
763
00:33:18,840 --> 00:33:20,680
BRENT: Hey, hey, Alice.
You need to get on the rice.
764
00:33:20,680 --> 00:33:22,160
Get the rice.
ALICE: OK.
765
00:33:22,160 --> 00:33:25,720
I need to start frying the rice
for the pork belly
766
00:33:25,720 --> 00:33:28,720
and I'm frying
green onions and garlic
767
00:33:28,720 --> 00:33:30,920
and then adding the steamed rice.
768
00:33:32,480 --> 00:33:33,960
The key to getting the rice right
769
00:33:33,960 --> 00:33:36,720
is not to go too heavy on the oil -
770
00:33:36,720 --> 00:33:38,560
you don't want oily rice -
771
00:33:38,560 --> 00:33:40,040
and not to burn anything.
772
00:33:40,040 --> 00:33:41,040
OK.
773
00:33:41,040 --> 00:33:42,880
But that's really tricky
because, you know,
774
00:33:42,880 --> 00:33:46,360
these fryers are really, really
intense in terms of heat.
775
00:33:46,360 --> 00:33:48,160
The last time I was
sweating like this
776
00:33:48,160 --> 00:33:51,880
was when I was doing hot yoga
and I was wearing less. (LAUGHS)
777
00:33:51,880 --> 00:33:55,120
I've never cooked like this before,
let alone at this volume.
778
00:33:55,120 --> 00:33:56,600
I need to move fast.
779
00:33:56,600 --> 00:33:58,480
And I've only got two hands
and I've got to make
780
00:33:58,480 --> 00:34:00,320
fried rice for thousands of people.
781
00:34:00,320 --> 00:34:02,480
I just don't know how
this is gonna happen.
782
00:34:02,480 --> 00:34:04,080
This is so stressful.
783
00:34:04,080 --> 00:34:06,080
These are your two dishes.
BRENT: Yep.
784
00:34:06,080 --> 00:34:09,840
I plate up for Jock the pork dish
and the chilli mussel dish.
785
00:34:09,840 --> 00:34:12,080
Let's taste them. Let's go.
Alright.
786
00:34:12,080 --> 00:34:15,920
I taste it and it's so good.
787
00:34:15,920 --> 00:34:17,920
Are you happy with it?
Yeah, I'm happy.
788
00:34:17,920 --> 00:34:21,560
The pork dish, you've got the
beautiful, tender, gelatinous pork,
789
00:34:21,560 --> 00:34:23,080
beautiful sauce.
790
00:34:23,080 --> 00:34:25,480
You know, it's umami,
rich and sweet,
791
00:34:25,480 --> 00:34:27,840
but then jammed full of those spices
792
00:34:27,840 --> 00:34:29,920
and the rice just
sucks that sauce up.
793
00:34:29,920 --> 00:34:31,680
Mussels.
794
00:34:31,680 --> 00:34:33,600
The mussels are perfect.
795
00:34:33,600 --> 00:34:36,880
The chilli mussel sauce is so nice.
796
00:34:36,880 --> 00:34:39,080
It's not a big chilli hit...
797
00:34:39,080 --> 00:34:40,240
Oh!
798
00:34:40,240 --> 00:34:42,360
..but it's just that perfect amount.
799
00:34:42,360 --> 00:34:46,040
The mussels are just like
they've just been opened
800
00:34:46,040 --> 00:34:48,520
and then they're put in the sauce,
so they're perfectly cooked.
801
00:34:48,520 --> 00:34:50,120
Some of the bread.
802
00:34:50,120 --> 00:34:53,280
And the focaccia is fluffy, light
803
00:34:53,280 --> 00:34:55,400
and just mop that sauce up.
804
00:34:57,200 --> 00:34:59,280
You know, they're two great dishes.
805
00:34:59,280 --> 00:35:01,720
Finish the shallots
for the mussel sauce.
806
00:35:01,720 --> 00:35:03,360
Alright.
Bread's gotta be cut.
807
00:35:03,360 --> 00:35:05,120
He's in the process
of doing that now.
808
00:35:05,120 --> 00:35:06,840
And we need to cook
a ton more mussels.
809
00:35:06,840 --> 00:35:08,600
OK.
Alright, let's go, mate.
810
00:35:08,600 --> 00:35:09,760
Alright, let's do it.
811
00:35:09,760 --> 00:35:13,600
(DRAMATIC MUSIC)
812
00:35:16,200 --> 00:35:18,720
Doors open in 10...
813
00:35:18,720 --> 00:35:21,960
PEOPLE: 9, 8, 7,
814
00:35:21,960 --> 00:35:24,640
6, 5, 4,
815
00:35:24,640 --> 00:35:27,480
3, 2, 1!
816
00:35:27,480 --> 00:35:30,280
That's it. Welcome up!
817
00:35:30,280 --> 00:35:32,800
JOCK: Come on, come on,
come on, come on.
818
00:35:32,800 --> 00:35:34,280
We've done it!
819
00:35:34,280 --> 00:35:37,440
It's time to sit down and enjoy
the fruits of our labours.
820
00:35:37,440 --> 00:35:40,120
The five hours ends,
but it's really not over for us...
821
00:35:40,120 --> 00:35:41,720
One of each?
WOMAN: Yep.
822
00:35:41,720 --> 00:35:45,440
..because service
for this challenge is mammoth.
823
00:35:45,440 --> 00:35:48,800
We've got to get out
400 of each dish.
824
00:35:48,800 --> 00:35:51,360
Thank you so much. Enjoy.
825
00:35:51,360 --> 00:35:54,120
So we sort of start
an assembly line...
826
00:35:54,120 --> 00:35:55,640
ROBBIE: Good old Andy, brother.
827
00:35:55,640 --> 00:35:58,640
..so that everyone
is just doing one or two tasks
828
00:35:58,640 --> 00:36:00,960
and really get these dishes out.
829
00:36:00,960 --> 00:36:02,960
GRACE: Thank you so much! Enjoy!
WOMAN: Thank you!
830
00:36:02,960 --> 00:36:04,440
Oh, thank you!
831
00:36:04,440 --> 00:36:08,000
We've got a good line going so
hopefully we can keep it that way.
832
00:36:08,000 --> 00:36:11,520
What are you guys gonna wear
on the gantry tomorrow?
833
00:36:11,520 --> 00:36:13,440
PERSON: Ooh-hoo!
834
00:36:14,840 --> 00:36:17,080
JOCK: Are we ready?
Are we ready? Are we ready?
835
00:36:17,080 --> 00:36:18,640
Hey, I need another...
Can I have this?
836
00:36:18,640 --> 00:36:20,800
Brent, four pork, one mussels.
837
00:36:20,800 --> 00:36:22,960
Four pork. Let's go.
Let's get four pork up.
838
00:36:22,960 --> 00:36:26,560
Service has started.
People are just swarming up.
839
00:36:26,560 --> 00:36:31,040
And we are already running out
of dishes for the customers.
840
00:36:31,040 --> 00:36:34,200
Mate! Let's go.
Service has started, buddy.
841
00:36:34,200 --> 00:36:37,480
I'm still down three people
who are doing the mussels.
842
00:36:37,480 --> 00:36:39,400
Let's get the parsley chopped.
843
00:36:39,400 --> 00:36:41,960
So it's not ideal at all.
844
00:36:41,960 --> 00:36:44,640
Spoon, spoon, spoon.
Let's go. Let's push, let's push.
845
00:36:44,640 --> 00:36:46,560
We need to push real hard now
846
00:36:46,560 --> 00:36:48,960
and get plates out as quick
as we can.
847
00:36:48,960 --> 00:36:50,920
Alright, order's up.
848
00:36:50,920 --> 00:36:52,720
One mussels, two pork.
849
00:36:52,720 --> 00:36:54,360
Four pork.
Four pork.
850
00:36:54,360 --> 00:36:57,520
WOMAN: Holy moly!
851
00:36:57,520 --> 00:37:00,000
The line is not ending. (LAUGHS)
852
00:37:00,000 --> 00:37:01,800
It feels a bit like
'The Cook' today,
853
00:37:01,800 --> 00:37:04,400
but, I mean, everyone
seems happy to be here,
854
00:37:04,400 --> 00:37:07,840
it's so much fun,
the food's smelling amazing.
855
00:37:07,840 --> 00:37:09,320
So, yeah, I'm stoked.
856
00:37:10,880 --> 00:37:13,520
(PEOPLE CHATTER AND LAUGH)
857
00:37:13,520 --> 00:37:16,520
You guys smashed it. I'm out.
858
00:37:16,520 --> 00:37:20,240
You got this. You got this.
ADI: Thanks, Andy. Thank you, Andy.
859
00:37:20,240 --> 00:37:24,080
All you've gotta do now
is finish serving it, alright?
860
00:37:24,080 --> 00:37:25,960
Guys.
RUE: OK, thank you, thank you.
861
00:37:25,960 --> 00:37:27,440
Well done, guys. Let's go.
862
00:37:27,440 --> 00:37:29,400
Come on, team yellow!
Let's go, Brent!
863
00:37:29,400 --> 00:37:31,960
RHIANNON: Thank you, Jock.
You're amazing, bloody amazing.
864
00:37:31,960 --> 00:37:33,440
Good luck!
Thank you!
865
00:37:38,080 --> 00:37:39,680
GRACE: Halfway through the cook,
866
00:37:39,680 --> 00:37:42,160
I didn't even think
we were in with a shot.
867
00:37:43,200 --> 00:37:45,840
If Andy hadn't have stepped in
to help us out,
868
00:37:45,840 --> 00:37:47,320
we might not have made it.
869
00:37:47,320 --> 00:37:51,280
Hello!
ANDY: Oh, my turquoise friends!
870
00:37:51,280 --> 00:37:54,440
And so, you know,
we don't want to disappoint him.
871
00:38:07,160 --> 00:38:11,440
delicious MasterChef-approved
recipes on 10 play.
872
00:38:15,200 --> 00:38:18,200
(TENSE MUSIC)
873
00:38:24,800 --> 00:38:27,280
Alright, what do we have here?
874
00:38:27,280 --> 00:38:30,400
Alright, so we've got
a red barramundi curry.
875
00:38:32,400 --> 00:38:35,000
And...
And a Thai beef salad with peanuts.
876
00:38:37,520 --> 00:38:41,560
I already know how this went down,
so thank you very much, legends.
877
00:38:41,560 --> 00:38:43,360
Thank you, guys. Enjoy.
'Bye.
878
00:38:43,360 --> 00:38:44,840
Where do you want to start?
879
00:38:44,840 --> 00:38:46,320
What are we doing first?
Wow.
880
00:38:46,320 --> 00:38:48,720
I think you've gotta start
with the salad first, right?
881
00:39:12,720 --> 00:39:14,560
Let's talk about the salad, shall we?
882
00:39:14,560 --> 00:39:16,040
It looks simple.
Yeah.
883
00:39:16,040 --> 00:39:18,160
But there's so much work in this.
So much work.
884
00:39:18,160 --> 00:39:20,040
You go, "Oh, yeah,
we'll just do a Thai beef salad."
885
00:39:20,040 --> 00:39:22,600
"OK, let's do 14 kilos of cucumbers.
886
00:39:22,600 --> 00:39:25,120
"Let's do 12 kilos
of cherry tomatoes.
887
00:39:25,120 --> 00:39:27,760
"Let's marinate the beef,
cook it perfectly."
888
00:39:27,760 --> 00:39:29,880
Look, though. It's beautiful.
There's so much that went into it.
889
00:39:29,880 --> 00:39:31,920
Yeah, and I'm really
proud that the guys
890
00:39:31,920 --> 00:39:34,640
actually stuck to their guns
and they got it out.
891
00:39:34,640 --> 00:39:37,080
It's got a lot of texture,
you know, a lot of punch.
892
00:39:37,080 --> 00:39:39,720
I think they did a really great job.
893
00:39:39,720 --> 00:39:41,440
The beef is cooked beautifully,
894
00:39:41,440 --> 00:39:44,200
but the dressing, you can tell
that it's missing something.
895
00:39:44,200 --> 00:39:46,240
It's missing a ton
of sweetness, I think.
896
00:39:46,240 --> 00:39:48,840
Palm sugar and more lime juice.
Yeah, palm sugar, lime juice.
897
00:39:48,840 --> 00:39:53,520
It's not a total loss, but it
could've been, like, 50% better
898
00:39:53,520 --> 00:39:55,280
if they'd spent a bit more
time on the dressing.
899
00:39:55,280 --> 00:39:57,960
It's so close. Like, so close.
900
00:39:57,960 --> 00:40:01,160
Looking at the presentation,
you have the beautiful texture
901
00:40:01,160 --> 00:40:04,120
of the shallots over the top
and the peanuts,
902
00:40:04,120 --> 00:40:06,600
the beautiful,
generous pieces of the beef
903
00:40:06,600 --> 00:40:09,200
and then all of this gorgeous
sort of busy salad beneath it
904
00:40:09,200 --> 00:40:11,560
that's sort of giving you
crunch and colour
905
00:40:11,560 --> 00:40:14,040
and a little bit of contrast as well.
906
00:40:14,040 --> 00:40:15,800
I agree - I think the dressing,
907
00:40:15,800 --> 00:40:17,640
it doesn't quite know
where it's landing
908
00:40:17,640 --> 00:40:19,480
so I think that's why
it sort of doesn't
909
00:40:19,480 --> 00:40:21,880
feel like it has
a clear sense of identity.
910
00:40:21,880 --> 00:40:24,680
The fact that it's so generous
and so abundant
911
00:40:24,680 --> 00:40:26,920
and so lively
is a massive achievement.
912
00:40:28,560 --> 00:40:30,760
OK, the curry.
913
00:40:31,760 --> 00:40:33,640
It's really nice.
Declan on the fish.
914
00:40:33,640 --> 00:40:38,080
You know, to portion and cook
over 500 pieces of barramundi,
915
00:40:38,080 --> 00:40:40,600
mine was absolutely spot-on.
916
00:40:40,600 --> 00:40:43,440
My piece of barramundi
was crisp-skinned,
917
00:40:43,440 --> 00:40:45,320
golden on the outside,
918
00:40:45,320 --> 00:40:47,240
opaline on the inside,
919
00:40:47,240 --> 00:40:49,480
beautifully set texture.
920
00:40:49,480 --> 00:40:52,000
And then everything else sort of
came together really nicely.
921
00:40:52,000 --> 00:40:55,800
And can I say, in a place like this,
most people aren't going to be
922
00:40:55,800 --> 00:40:58,080
individually pan-frying
a beautiful piece of barramundi...
923
00:40:58,080 --> 00:40:59,560
Nobody's gonna be doing it!
924
00:40:59,560 --> 00:41:01,040
..and perching it on top of a curry.
925
00:41:01,040 --> 00:41:02,960
That's pretty fancy.
It's very fancy.
926
00:41:02,960 --> 00:41:05,520
And I think for $10,
great value as well.
927
00:41:07,400 --> 00:41:09,280
(PEOPLE CHATTER)
928
00:41:09,280 --> 00:41:13,200
PHIL: Come on down, guys.
Don't be shy. Don't be shy.
929
00:41:13,200 --> 00:41:15,040
We've got fish, we've got beef.
930
00:41:15,040 --> 00:41:17,800
Best dishes in the whole
of Grazeland today. Let's go.
931
00:41:17,800 --> 00:41:20,280
It's quite a surreal moment
that we're at Grazeland
932
00:41:20,280 --> 00:41:21,880
serving thousands of people
933
00:41:21,880 --> 00:41:25,240
and our line of people is kind of
dwindling down a little bit.
934
00:41:25,240 --> 00:41:27,480
So I think we're gonna have to go
and drum up some customers.
935
00:41:27,480 --> 00:41:30,440
Are you guys eating our curry?
It's pretty good.
936
00:41:30,440 --> 00:41:33,960
I need you to call your friends
and tell them to come down here.
937
00:41:33,960 --> 00:41:35,640
(WOMAN SPEAKS INDISTINCTLY)
Get some people. Yeah.
938
00:41:35,640 --> 00:41:38,280
Get on Insta,
tell them to come down.
939
00:41:38,280 --> 00:41:40,520
Yeah, me and Deccy are
working the floor at the moment
940
00:41:40,520 --> 00:41:42,360
definitely is taking me
back in time.
941
00:41:42,360 --> 00:41:44,720
(LAUGHS) Thank you, ladies.
942
00:41:44,720 --> 00:41:48,000
But, um, yeah, happily married now
and those days are far behind me.
943
00:41:48,000 --> 00:41:51,280
RHIANNON: Behind, behind!
944
00:41:51,280 --> 00:41:53,320
Here.
In a routine now.
945
00:41:53,320 --> 00:41:56,800
RALPH: Keep up the good work, team.
Let's go! Keep pushing.
946
00:41:56,800 --> 00:41:59,040
It's been crazy.
947
00:41:59,040 --> 00:42:00,840
Another mussels, Brent!
948
00:42:00,840 --> 00:42:04,160
Service has been just about
as frantic as the whole cook.
949
00:42:04,160 --> 00:42:06,840
Mussels, please.
Another bowl of mussels, please.
950
00:42:06,840 --> 00:42:10,520
Finally go the system going now
with Rhiannon, me...
951
00:42:10,520 --> 00:42:12,200
Let's keep it going, guys.
952
00:42:12,200 --> 00:42:13,600
..Antonio at the front there.
953
00:42:13,600 --> 00:42:15,720
Mussels still getting done.
954
00:42:15,720 --> 00:42:18,680
If I had a second to stop
and just, like, take it all in,
955
00:42:18,680 --> 00:42:20,000
I would, but I don't.
956
00:42:20,000 --> 00:42:21,640
More bread.
957
00:42:21,640 --> 00:42:23,400
More bread. Coming.
958
00:42:23,400 --> 00:42:27,080
That five hours of prep
and just going so hard,
959
00:42:27,080 --> 00:42:28,920
it's all worth it now,
960
00:42:28,920 --> 00:42:31,320
just seeing all the food come out
961
00:42:31,320 --> 00:42:34,280
and the people are just, like,
stacking on and stacking on
962
00:42:34,280 --> 00:42:37,480
and it's not getting any slower,
I tell you right now.
963
00:42:37,480 --> 00:42:39,520
So it's a great feeling.
964
00:42:39,520 --> 00:42:41,080
Have we got more rice?
965
00:42:41,080 --> 00:42:43,160
More rice?
ALICE: Here, this whole big bowl.
966
00:42:43,160 --> 00:42:44,920
Yeah, let's get it up here.
967
00:42:46,280 --> 00:42:47,840
The only thing I'm worried about
968
00:42:47,840 --> 00:42:51,320
is that it was always consistent
all the way through the cook.
969
00:42:51,320 --> 00:42:53,360
Just easy on the garlic, hey?
Yep.
970
00:42:53,360 --> 00:42:55,040
When you're cooking
for that many people
971
00:42:55,040 --> 00:42:57,760
and you're cooking to order
certain elements,
972
00:42:57,760 --> 00:43:01,600
there is that, you know,
"Is it the same as the trial one?
973
00:43:01,600 --> 00:43:05,120
"You know, did you add too much
of this or is it consistent?"
974
00:43:08,680 --> 00:43:10,680
Here we go. Here's my people!
975
00:43:10,680 --> 00:43:12,000
MELISSA: Hi. Hello.
RHIANNON: Hello!
976
00:43:12,000 --> 00:43:15,640
Look at the plate I picked today.
Oh, very nice. Look at that.
977
00:43:16,640 --> 00:43:20,480
It's now just give it to the judges,
let them taste it
978
00:43:20,480 --> 00:43:22,400
and hope for the best.
979
00:43:22,400 --> 00:43:23,880
Alright, what have we got, guys?
980
00:43:23,880 --> 00:43:26,320
We have the red braised pork belly
981
00:43:26,320 --> 00:43:28,400
with spring onion rice and greens.
982
00:43:29,680 --> 00:43:30,800
Nice.
983
00:43:30,800 --> 00:43:34,080
And then we've got
the old faithful chilli mussel
984
00:43:34,080 --> 00:43:36,520
and beautiful, fluffy focaccia.
985
00:43:36,520 --> 00:43:38,960
OK, thank you.
986
00:43:38,960 --> 00:43:40,280
Thanks, guys. Enjoy. See ya.
Sweet.
987
00:43:40,280 --> 00:43:41,480
ANDY: Well done.
Thanks, guys.
988
00:43:41,480 --> 00:43:43,320
What would you like to start with?
989
00:43:43,320 --> 00:43:45,320
I think we start
with seafood, right?
990
00:43:45,320 --> 00:43:48,840
(TENSE MUSIC)
991
00:44:11,760 --> 00:44:15,160
Oh! That's some garlic in the rice.
992
00:44:15,160 --> 00:44:16,640
(LAUGHS)
993
00:44:19,960 --> 00:44:22,920
First of all, the mussels
are perfectly cooked.
994
00:44:22,920 --> 00:44:25,640
Like, to do that and cook them
995
00:44:25,640 --> 00:44:28,920
as good as what they did
for 400 people,
996
00:44:28,920 --> 00:44:30,520
that is some serious skill.
997
00:44:30,520 --> 00:44:32,960
Very, very happy
with the cook on the mussels.
998
00:44:32,960 --> 00:44:34,760
Beautiful, juicy, plump mussels.
999
00:44:34,760 --> 00:44:37,120
A sauce that is not only
vibrant to look at,
1000
00:44:37,120 --> 00:44:39,280
but really clung
to the mussels as well
1001
00:44:39,280 --> 00:44:40,880
and so with every bite
of the mussels,
1002
00:44:40,880 --> 00:44:43,920
you do get a little bit of that
really capsicum-forward sauce.
1003
00:44:43,920 --> 00:44:45,760
A tiny, tiny bit of a hum of chilli.
1004
00:44:45,760 --> 00:44:48,320
I think the texture
of the focaccia's really good,
1005
00:44:48,320 --> 00:44:50,840
really tender, had a lovely
crust on the outside
1006
00:44:50,840 --> 00:44:52,520
and really great flavour.
1007
00:44:52,520 --> 00:44:56,560
So testament to Theo being
the bread king in this kitchen.
1008
00:44:57,800 --> 00:44:59,480
Pretty impressive.
Yeah.
1009
00:44:59,480 --> 00:45:01,800
Let's talk about
the sticky pork belly.
1010
00:45:01,800 --> 00:45:05,000
The sticky pork belly - firstly,
the pork belly, out of control.
1011
00:45:05,000 --> 00:45:07,680
The pork belly was cooked
just perfectly,
1012
00:45:07,680 --> 00:45:09,400
still had some texture to it.
1013
00:45:09,400 --> 00:45:13,040
And the flavour in the red braise,
absolutely belting.
1014
00:45:13,040 --> 00:45:15,000
But there is so much
burnt garlic in there,
1015
00:45:15,000 --> 00:45:18,960
it has just gone through
the whole rice component.
1016
00:45:18,960 --> 00:45:21,800
And they're on my team.
Yeah.
1017
00:45:21,800 --> 00:45:24,280
I'm just really focused
on eating the pork.
1018
00:45:25,320 --> 00:45:27,760
Guys, that was the last one!
We're done!
1019
00:45:27,760 --> 00:45:29,280
We're done?!
1020
00:45:29,280 --> 00:45:32,520
(ALL CHEER)
1021
00:45:32,520 --> 00:45:34,760
PHIL: Time is up,
we sent out the last dish
1022
00:45:34,760 --> 00:45:37,520
and there's just, like,
an overwhelming sense of emotion,
1023
00:45:37,520 --> 00:45:40,320
that we just worked hard,
got this done.
1024
00:45:40,320 --> 00:45:42,320
Oh, I'm so proud of you all.
1025
00:45:42,320 --> 00:45:45,360
It was such a massive task
and a massive thing to do
1026
00:45:45,360 --> 00:45:48,160
for a professional chef,
let alone some amateur home cooks.
1027
00:45:48,160 --> 00:45:50,120
(ALL CHEER)
1028
00:45:50,120 --> 00:45:51,960
So good. Now we can all go to sleep.
1029
00:45:51,960 --> 00:45:54,000
I'm just so proud of the team
and everyone today
1030
00:45:54,000 --> 00:45:55,600
and what we've done together.
1031
00:45:55,600 --> 00:45:57,080
It's just been really extraordinary.
1032
00:46:02,120 --> 00:46:04,520
BRENT: Righto, guys,
last dish for service!
1033
00:46:04,520 --> 00:46:08,680
(ALL CHEER)
1034
00:46:08,680 --> 00:46:12,720
Last dish is going out
1035
00:46:12,720 --> 00:46:15,880
and I am feeling so relieved.
1036
00:46:15,880 --> 00:46:18,840
What a long, long day.
1037
00:46:18,840 --> 00:46:21,440
(ALL CHEER)
1038
00:46:21,440 --> 00:46:23,640
BRENT: Come on, come on, come on.
RALPH: We did it? We're done?
1039
00:46:23,640 --> 00:46:26,880
I'm just crossing my fingers,
toes, everything
1040
00:46:26,880 --> 00:46:29,440
that we've done enough to win today.
1041
00:46:29,440 --> 00:46:30,920
(CHEERING)
1042
00:46:46,240 --> 00:46:50,760
Take a moment to think about
what you guys just accomplished.
1043
00:46:50,760 --> 00:46:54,800
I hope you're aware of
just how big a triumph today was.
1044
00:46:57,480 --> 00:47:00,960
Cooking that amount of food
in that amount of time
1045
00:47:00,960 --> 00:47:04,160
for that amount of people
is incredible!
1046
00:47:06,160 --> 00:47:09,040
And you'll be glad to know
that at the end of service,
1047
00:47:09,040 --> 00:47:13,920
your food raised thousands of dollars
for charity SecondBite.
1048
00:47:13,920 --> 00:47:16,760
(ALL CHEER)
MAN: Well done, guys.
1049
00:47:16,760 --> 00:47:18,240
WOMAN: Yay!
1050
00:47:20,280 --> 00:47:22,840
But you weren't alone out there.
1051
00:47:22,840 --> 00:47:26,280
It was all hands on deck,
Andy and Jock.
1052
00:47:26,280 --> 00:47:28,080
WOMAN: Thank you, Andy!
Go, Andy!
1053
00:47:28,080 --> 00:47:30,280
Thank you, thank you, thank you.
MAN: Go on, Andy!
1054
00:47:30,280 --> 00:47:33,360
(ALL CHEER)
1055
00:47:36,600 --> 00:47:39,720
OK, well, despite
all the love in the room,
1056
00:47:39,720 --> 00:47:41,680
it was a challenge after all,
1057
00:47:41,680 --> 00:47:46,360
so let's see which team made it into
tomorrow's Immunity Challenge.
1058
00:47:47,560 --> 00:47:52,560
Turquoise team, your Thai salad
was vivid and lively.
1059
00:47:52,560 --> 00:47:56,120
The beef was blushing and the dish
as a whole was generous.
1060
00:47:56,120 --> 00:47:57,280
Thank you.
1061
00:47:57,280 --> 00:48:01,280
The fish curry started out sketchy,
1062
00:48:01,280 --> 00:48:03,680
but what you served
was rich, aromatic
1063
00:48:03,680 --> 00:48:06,600
and a step up from street food
in the best way.
1064
00:48:06,600 --> 00:48:08,480
ANDY: Nice work, turquoise!
1065
00:48:08,480 --> 00:48:11,160
(APPLAUSE)
1066
00:48:11,160 --> 00:48:14,840
Yellow team, your surf dish,
1067
00:48:14,840 --> 00:48:18,360
the sauce was vibrant
and hugged the tender mussels
1068
00:48:18,360 --> 00:48:24,720
while the focaccia was the right
pillowy carb to soak it all up.
1069
00:48:26,760 --> 00:48:29,480
The pork was a textural delight.
1070
00:48:29,480 --> 00:48:34,600
Your take on red braise was fragrant
and the rice was a fine idea.
1071
00:48:35,840 --> 00:48:40,280
Unfortunately, though,
it was tainted by burnt garlic
1072
00:48:40,280 --> 00:48:42,760
which let the whole dish down.
1073
00:48:42,760 --> 00:48:44,600
And in the end,
1074
00:48:44,600 --> 00:48:46,560
it's the reason why
1075
00:48:46,560 --> 00:48:48,440
the turquoise team wins.
1076
00:48:48,440 --> 00:48:51,440
(TEAM CHEERS WILDLY)
1077
00:48:54,760 --> 00:48:56,800
Congratulations, turquoise team!
1078
00:48:56,800 --> 00:48:58,600
You are headed into Immunity!
1079
00:48:58,600 --> 00:49:00,560
Yeah!
Well done, turquoise!
1080
00:49:00,560 --> 00:49:03,240
We're the winner today.
What a comeback.
1081
00:49:03,240 --> 00:49:05,840
Who would've thought?
Five-hour cook.
1082
00:49:05,840 --> 00:49:09,360
Massive pat on the back to everyone
on the turquoise team.
1083
00:49:09,360 --> 00:49:11,560
Go home. Make yourselves
a cup of tea.
1084
00:49:11,560 --> 00:49:13,640
And we'll see you all in
the MasterChef kitchen tomorrow.
1085
00:49:13,640 --> 00:49:15,480
Thank you, guys!
ANDY: Well done, guys.
1086
00:49:15,480 --> 00:49:17,000
Thank you! Thank you, Andy!
Well done.
1087
00:49:17,000 --> 00:49:18,640
Thank you!
1088
00:49:18,640 --> 00:49:20,160
(APPLAUSE)
1089
00:49:20,160 --> 00:49:22,960
Oh, well done, well done, well done.
1090
00:49:22,960 --> 00:49:24,800
WOMAN: Congratulations.
1091
00:49:24,800 --> 00:49:26,240
WOMAN 2: Well done!
1092
00:49:26,240 --> 00:49:28,800
WOMAN 3: That was crazy.
That was crazy.
1093
00:49:30,120 --> 00:49:33,680
NARRATOR: Tomorrow night
on MasterChef Australia,
1094
00:49:33,680 --> 00:49:37,280
the surprises keep on coming.
1095
00:49:37,280 --> 00:49:41,120
The best dish will win
a $10,000 gift card
1096
00:49:41,120 --> 00:49:44,760
to fully stock your dream kitchen.
1097
00:49:44,760 --> 00:49:48,080
And Big Week keeps delivering...
1098
00:49:48,080 --> 00:49:50,640
CATH: This is the biggest
Immunity Challenge yet.
1099
00:49:50,640 --> 00:49:53,800
..especially
when it comes to
1100
00:49:53,800 --> 00:49:55,680
beat the chef.
1101
00:49:55,680 --> 00:49:57,520
MELISSA: The chef
you'll need to beat
1102
00:49:57,520 --> 00:49:59,000
has worked
at the iconic
1103
00:49:59,000 --> 00:50:00,520
El Bulli in Spain...
1104
00:50:00,520 --> 00:50:02,120
WOMAN:
Oh, hello there!
1105
00:50:02,120 --> 00:50:03,600
..ranked the
best restaurant
1106
00:50:03,600 --> 00:50:04,840
in the world.
1107
00:50:04,840 --> 00:50:06,440
What?
(RHIANNON GASPS)
1108
00:50:06,440 --> 00:50:08,600
Oh, my goodness.
Like, seriously!
85805
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