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VOICEOVER: Previously
on MasterChef Australia...
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Please welcome Reynold Poernomo!
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..Reynold returned with
a rigorous pressure test.
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The recipe is full-on,
so I'm nervous about everything.
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John's extensive experience...
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Chocolate can definitely smell fear.
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If you're scared of it,
chocolate won't work with you.
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..saw him rise to the challenge,
and...
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It's delicious.
..kept him safe.
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I put everything into this creation,
and I'm so proud of myself.
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And it was Max who made his final
exit from the MasterChef kitchen.
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Tonight, it's another
service challenge showdown...
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MINDY: The fans are really giving us
a run for our money.
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..with a superstar guest chef.
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# 'Cause you're hot,
then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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TOMMY: Oh, wow. Look at this.
WOMAN: Wow.
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JOCK: Here they are! Good morning!
MELISSA: Hey!
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ANDY: Yeah, guys!
Good morning!
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MINDY: It is vibing
in the garden today.
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Whoo!
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We're ready for a fun day.
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Morning.
Good morning.
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So summery.
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Good morning, everyone.
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ALL: Morning.
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As you can see, we're set up
here in the beautiful,
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sunny MasterChef garden...
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TOMMY: Hey, this looks fun.
WOMAN: Oh, my God.
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That's cool.
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..and in the MasterChef kitchen.
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JULIE: What does that...
what does that mean?
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I'm so confused.
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It's a service challenge.
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Oh, my God.
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Unfortunately, Minoli
can't be with us today.
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That leaves us with 11 favourites
and nine fans.
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So, to make things fair,
one of the favourites,
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you'll need to volunteer
to join the fans today.
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Who's it going to be?
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Volunteer?
Surely we're not that bad.
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(LAUGHTER)
I'll do it.
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Yes, Billie!
(CHEERING)
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Nice.
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OK, Billie, jump on over.
Oh, alright.
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(LAUGHTER)
Welcome!
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I am absolutely thrilled it's Billie.
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Let her in. Come on in here.
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She's such a deadly weapon
in this competition,
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so I'm really looking forward
to working with her.
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Righto, gang, this...
it's a big challenge.
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And a big challenge needs
a big guest chef.
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(ALL EXCLAIM)
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Now, this guy has cooked
all over the world.
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He's a great friend of ours
and a MasterChef favourite.
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Please welcome, all the way from LA,
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it's Curtis Stone!
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Whoo-hoo!
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Oh, my God, I can't believe it.
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We just had Reynold,
and now we have Curtis.
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So we're being really
spoilt this week.
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What's going on, guys?
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Curtis...
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Nice to meet you all.
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..he's just a legend.
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He's huge, blond, handsome.
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Focus on the food, Aldo.
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Just cut it all.
Cut that off, please.
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My husband is going to divorce me.
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It's not a hologram!
It's actually you!
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Yay!
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Oh, how are you, mate?
Good to see you, mate.
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You too. You too.
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It's good to be able to touch you
and feel you,
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and you're here in the flesh!
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(LAUGHTER)
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What's been happening
in the last two years?
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Lots. Opening restaurants, closing
restaurants, opening restaurants.
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You know, it's just been
a whirlwind.
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But I'm happy to be back
to meet lots of you
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and see lots of
familiar faces again.
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It's awesome.
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Well, you've had a sneaky
little hand in this challenge.
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I have.
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Curtis has chosen
the two ingredients
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that are under these cloches.
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(CONTESTANTS MURMUR)
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OK.
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So, Jenn, we'll start with you
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because you smashed
the pressure test yesterday.
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OK.
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Which cloche do you guys wanna take?
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Any picks?
You go, you go. Feel it.
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Feel it, Jenn.
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The one on the right.
The one on the right.
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Today you'll be heroing...
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..pork.
(ALL EXCLAIM)
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TOMMY: That's a nice one.
MAN: Yeah, sweet.
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You know, one of the best things
about cooking pork
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is all Coles brand fresh pork
is 100% Aussie grown
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and sow stall-free, so you can feel
good about cooking it.
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Alright, favourites, are you ready
to find out what your ingredient is?
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Oh, yes.
Yes, please.
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OK.
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I tried to talk them out of this,
guys, but...
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Oh, what?
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You can cook with snails, can't you?
(ALL LAUGH)
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Favourites,
today you'll be heroing...
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..chicken.
Oh, yeah, we love a good chooky!
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Yeah!
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Julie, you've got a smile
on your face.
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Well, it's probably
my most used protein.
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I love it.
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Yeah, it is the ultimate
all-rounder.
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And of course my favourite thing
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is that all Coles brand fresh
chicken is 100% Aussie grown
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and RSPCA approved.
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Alright, you now
have your ingredients,
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so now it's time for some rules.
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00:06:38,720 --> 00:06:43,040
Half of your team will be cooking
flavour-filled fast food out here...
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00:06:44,720 --> 00:06:49,600
..and the other half be cooking
fine-dining fancy food
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00:06:49,600 --> 00:06:51,600
in the MasterChef kitchen.
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That's cool.
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00:06:52,920 --> 00:06:54,400
That's brilliant.
I love it.
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00:06:54,400 --> 00:06:56,400
(ALL CHATTER)
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You will be competing against
the other team
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that's cooking
the same style of food.
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It's fast food versus fast food,
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00:07:04,720 --> 00:07:07,480
and fancy food versus fancy food.
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00:07:07,480 --> 00:07:09,800
If you beat the other team,
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you're into tomorrow's
immunity challenge.
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You'll be cooking for 80 diners
plus us.
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Fast-food cooks...
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..you'll need to prepare two
different dishes for the diners.
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Fancy-food cooks,
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you'll concentrate all your energy
into just one world-class dish.
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OK.
OK.
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It will be a staggered start,
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but all cooks will have 2.5 hours
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to prepare your fast
or fancy dishes.
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You can use whatever you would like
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from the beautiful MasterChef kitchen
garden and pantry.
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But all of your dishes must hero
your chosen ingredient.
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That's pork for the fans,
and chicken for the favourites.
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Guys, be creative, work fast
and have fun. Are you ready?
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ALL: Yes.
Good.
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'Cause your time starts now.
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Come on, let's go.
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Alright, let's do it.
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Chicken.
Chicken, yeah.
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Chicken.
Spread it out. There you go.
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It's going to be fun.
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I'm on the fast-food team,
for the fans.
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Street food.
So, what are you guys thinking?
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We can go sliders,
we can go Mexican, we can go south.
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HARRY: The hardest thing
about today's challenge -
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doing two fast-food dishes
for 40 people heroing pork.
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Let's just do a bunch of ribs.
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So, like, a sticky...
Sticky barbecue pork ribs.
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Hey, we're going ribs.
Yeah? Oh, yum.
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HARRY: The boys are
going to take one dish
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and us girls are going to take
the other.
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Mmm. Thai flavours.
Mmm. Thai's yum.
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Thai food.
Yes.
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00:08:49,240 --> 00:08:51,080
Yeah, yeah.
Like a larb.
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Larb. Larb with lettuce.
Yep.
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Larb is, like, a really awesome,
yummy diced meat-type salad.
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Limes. Lots of yummy acidity.
Shallots.
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You serve it in lettuce.
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00:09:01,960 --> 00:09:03,960
Dude, that's my favourite.
I love that!
194
00:09:03,960 --> 00:09:05,560
That sounds fantastic.
It sounds sick.
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Pantry! Pantry!
Ooh, pantry!
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Come on!
Let's go! Let's go! Pantry.
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00:09:09,040 --> 00:09:11,480
(ALL CHEER)
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00:09:11,480 --> 00:09:12,680
Yay, Harry!
199
00:09:12,680 --> 00:09:14,960
Yay! Oink, oink!
200
00:09:14,960 --> 00:09:16,880
Ooh, watch out!
201
00:09:16,880 --> 00:09:19,720
Great team, guys. We're gonna
have a lot of fun today.
202
00:09:19,720 --> 00:09:21,960
It's gotta be tasty,
wanna be crowd pleasing.
203
00:09:21,960 --> 00:09:24,000
What do we reckon?
Finger lickin' good fried chicken.
204
00:09:24,000 --> 00:09:25,800
Ooh, fried chicken.
205
00:09:25,800 --> 00:09:28,920
Wings.
Chicken wings, yeah. Korean-style?
206
00:09:28,920 --> 00:09:30,680
Great. Let's do it. Yummy.
207
00:09:30,680 --> 00:09:33,000
What about some kind of
a kebab, shawarma...?
208
00:09:33,000 --> 00:09:35,600
And I think a really good
marinated chicken.
209
00:09:35,600 --> 00:09:39,560
You know, really charred, lots of
caramelisation, lots of spices.
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00:09:39,560 --> 00:09:43,080
SARAH: There's a lot of strengths
in this team for fast food.
211
00:09:43,080 --> 00:09:45,320
Yeah. Anything that goes
with the lemony, minty...
212
00:09:45,320 --> 00:09:46,320
Yeah.
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00:09:46,320 --> 00:09:49,640
SARAH: Mindy, Julie and I are
going to work on chicken shawarma,
214
00:09:49,640 --> 00:09:53,680
and Alvin and John are going to work
on spicy Korean chicken wings.
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00:09:53,680 --> 00:09:56,000
Ooh, nice.
Yeah, we trust you.
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00:09:56,000 --> 00:09:57,440
Wow. Well, let's go.
217
00:09:58,640 --> 00:10:00,240
Well, this should be pretty fun.
218
00:10:00,240 --> 00:10:02,080
Two different styles of
cooking today,
219
00:10:02,080 --> 00:10:04,720
two favourite proteins to work with.
220
00:10:04,720 --> 00:10:08,400
Fast food, to me, has got to, like,
appeal to all the senses, right?
221
00:10:08,400 --> 00:10:10,440
It's got to be crunchy
and salty and sweet,
222
00:10:10,440 --> 00:10:11,960
it's gotta have a little bit
of everything.
223
00:10:11,960 --> 00:10:12,960
Yep.
224
00:10:12,960 --> 00:10:15,280
Which makes it quite an exciting
thing to be able to cook, actually.
225
00:10:15,280 --> 00:10:16,280
ANDY: Yeah.
226
00:10:16,280 --> 00:10:19,720
I just hope that they pick the
right dish for the amount of time
227
00:10:19,720 --> 00:10:21,920
that they've got,
especially the fast-food guys,
228
00:10:21,920 --> 00:10:23,160
because they've got to bring two.
229
00:10:23,160 --> 00:10:24,200
Right.
230
00:10:24,200 --> 00:10:25,480
Thank you, gentlemen.
231
00:10:25,480 --> 00:10:27,240
Whoo!
Run!
232
00:10:27,240 --> 00:10:30,240
So I hope they choose
the dishes wisely today.
233
00:10:30,240 --> 00:10:32,640
Watch out! Lettuce coming through!
234
00:10:32,640 --> 00:10:34,160
(LAUGHS)
235
00:10:34,160 --> 00:10:35,960
We'll move all of the pork here.
236
00:10:35,960 --> 00:10:37,440
Have we got dried chillies?
237
00:10:37,440 --> 00:10:40,280
Alright, can you get me a bowl, Jenn?
A bowl? OK. How big?
238
00:10:40,280 --> 00:10:41,960
Do we need to count ribs?
239
00:10:41,960 --> 00:10:45,000
Matt and I working on
the sticky pork ribs today.
240
00:10:45,000 --> 00:10:47,480
30, you reckon?
Three eights, 24.
241
00:10:47,480 --> 00:10:48,520
240.
242
00:10:48,520 --> 00:10:50,840
The biggest challenge today
is we've got to cook for 44 people.
243
00:10:50,840 --> 00:10:53,400
We've got 2.5 hours
to whip up a lot of ribs.
244
00:10:53,400 --> 00:10:55,280
45 times five. What's that? 225?
245
00:10:56,640 --> 00:10:59,280
Sorry, I've missed all of that.
I've no idea what you're saying.
246
00:10:59,280 --> 00:11:01,720
I asked the commerce teacher here
to do the math for me
247
00:11:01,720 --> 00:11:04,440
because I couldn't
figure it out myself. (LAUGHS)
248
00:11:04,440 --> 00:11:06,000
(ALI LAUGHS)
249
00:11:07,560 --> 00:11:10,840
Yeah, the boys are getting the sinew
off the pork ribs.
250
00:11:10,840 --> 00:11:12,920
That's going to be
quite a time-consuming job,
251
00:11:12,920 --> 00:11:16,040
so they're going to really
have to power through that.
252
00:11:16,040 --> 00:11:18,960
DANIEL: The way I normally cook ribs
is slapping on some rub,
253
00:11:18,960 --> 00:11:21,120
putting it in a smoker
and letting it sit for hours on end
254
00:11:21,120 --> 00:11:22,480
while I have a beer
and listen to music.
255
00:11:22,480 --> 00:11:23,480
That's a lot of fun.
256
00:11:23,480 --> 00:11:25,240
I need help with these fibres, eh,
257
00:11:25,240 --> 00:11:26,960
because they're quite tricky
to get off.
258
00:11:26,960 --> 00:11:28,320
But I don't have time to do that.
259
00:11:28,320 --> 00:11:30,760
The time pressure is
pretty much the preparation.
260
00:11:30,760 --> 00:11:32,400
It's getting everything
in the pressure cooker.
261
00:11:32,400 --> 00:11:34,400
The only way we can do it
is by pressure-cooking it
262
00:11:34,400 --> 00:11:37,080
and then oven-roasting it at the end
with a nice sauce.
263
00:11:37,080 --> 00:11:38,640
Are we gonna have time
to do this, though?
264
00:11:38,640 --> 00:11:42,040
This is really, really risky,
but as long as we nail that
265
00:11:42,040 --> 00:11:44,800
and we get the cook perfect on the
ribs, I think we're going to be fine.
266
00:11:46,960 --> 00:11:48,880
SASHI: This is one good dough.
267
00:11:48,880 --> 00:11:50,200
This will be really light and fluffy,
268
00:11:50,200 --> 00:11:52,120
so it's not going to make
people feel heavy.
269
00:11:52,120 --> 00:11:53,840
SARAH: Mindy's working
on the flatbread,
270
00:11:53,840 --> 00:11:57,840
and Julie and I are working
on a beautiful shawarma,
271
00:11:57,840 --> 00:12:01,440
marinated chicken for the
fast-food service challenge.
272
00:12:01,440 --> 00:12:05,000
I mean, I love spices.
I'm always playing around with them.
273
00:12:05,000 --> 00:12:07,320
I'm familiar with all spices.
274
00:12:07,320 --> 00:12:10,200
Nice colours going on in there,
isn't there?
275
00:12:10,200 --> 00:12:14,400
I've been learning from the most
incredible cooks and chefs in India
276
00:12:14,400 --> 00:12:15,920
for the past eight years.
277
00:12:15,920 --> 00:12:17,240
This is what I love to do.
278
00:12:17,240 --> 00:12:18,360
So I was, straightaway, like,
279
00:12:18,360 --> 00:12:20,800
"I need to do the marinade,
it's my thing."
280
00:12:20,800 --> 00:12:24,480
So, my marinade, I'm going for
smoked paprika,
281
00:12:24,480 --> 00:12:26,760
Kashmiri chilli, olive oil.
282
00:12:26,760 --> 00:12:31,640
I've got cumin seeds, lemon zest
and a bit of oregano.
283
00:12:31,640 --> 00:12:34,440
So, going for a bit of
those flavours.
284
00:12:34,440 --> 00:12:37,560
Whoo! It is getting hot today.
I know. (LAUGHS)
285
00:12:37,560 --> 00:12:39,200
Hey, Sarah.
Hi.
286
00:12:39,200 --> 00:12:40,440
How are you going?
How are you, Sarah?
287
00:12:40,440 --> 00:12:42,120
Good. How are you?
Good. Good to see you.
288
00:12:42,120 --> 00:12:43,840
Yeah, good to see you, too.
289
00:12:43,840 --> 00:12:45,840
We did a challenge together
my season.
290
00:12:45,840 --> 00:12:47,400
I remember. I remember.
291
00:12:47,400 --> 00:12:51,480
I have to admit, I had a bit
of a crush on him last time.
292
00:12:51,480 --> 00:12:53,720
Did we win?
Of course we won!
293
00:12:53,720 --> 00:12:56,680
(LAUGHS) OK, we won.
OK, you were good luck.
294
00:12:56,680 --> 00:12:57,960
(ALL LAUGH)
295
00:12:57,960 --> 00:12:59,680
I was in a relationship.
296
00:12:59,680 --> 00:13:02,160
(LAUGHS)
297
00:13:03,400 --> 00:13:05,680
But I'm single now.
298
00:13:05,680 --> 00:13:07,440
(LAUGHS)
299
00:13:07,440 --> 00:13:10,120
Now, speaking of this challenge
at hand today,
300
00:13:10,120 --> 00:13:11,400
this looks very promising.
301
00:13:11,400 --> 00:13:14,000
I love, you know, the tones
going on here.
302
00:13:14,000 --> 00:13:17,440
What are you making today?
So, we're making a chicken shawarma.
303
00:13:17,440 --> 00:13:19,880
So really strongly marinated
chicken.
304
00:13:19,880 --> 00:13:22,440
You want to pick it up
in one hand, you know,
305
00:13:22,440 --> 00:13:24,480
not have to use any cutlery
of any sort.
306
00:13:24,480 --> 00:13:27,120
Talk to us about the spices
going on in your marinade.
307
00:13:27,120 --> 00:13:29,320
Yeah, so, I want a little bit
of a kick,
308
00:13:29,320 --> 00:13:31,840
so I want a bit of that chilliness,
you know, coming through,
309
00:13:31,840 --> 00:13:34,280
some smoked paprika
going on in there,
310
00:13:34,280 --> 00:13:37,760
citrus, bit of garlic
that I've kept kind of chunky,
311
00:13:37,760 --> 00:13:41,200
so that as it sits, it will,
you know, kind of flavour the oil.
312
00:13:43,560 --> 00:13:45,800
Did you get the kick?
313
00:13:45,800 --> 00:13:48,120
Did you toast the spice
before you put it in?
314
00:13:50,400 --> 00:13:53,080
So, these are whole spices,
so I didn't want to toast...
315
00:13:53,080 --> 00:13:56,040
You know, whole spices
don't need to be toasted.
316
00:13:58,960 --> 00:13:59,960
Yeah.
317
00:14:02,680 --> 00:14:04,160
Interesting strategy.
318
00:14:07,680 --> 00:14:11,160
I'm a bit taken aback
by the judges' comment
319
00:14:11,160 --> 00:14:13,440
why I'm not toasting my spices.
320
00:14:13,440 --> 00:14:14,800
Thank you.
Alright.
321
00:14:14,800 --> 00:14:16,120
Good luck.
322
00:14:16,120 --> 00:14:20,280
When you're known for something,
there's really high expectations.
323
00:14:20,280 --> 00:14:22,960
You know, you really do
have to bring it.
324
00:14:22,960 --> 00:14:25,240
So, he just said
did I toast off the spices.
325
00:14:25,240 --> 00:14:28,000
Ground spices you don't need
to toast off.
326
00:14:28,000 --> 00:14:29,920
I mean, because he said it,
I don't know.
327
00:14:29,920 --> 00:14:31,720
You know, if I'm really confident
328
00:14:31,720 --> 00:14:34,320
and then the flavour doesn't
come through beautifully,
329
00:14:34,320 --> 00:14:35,960
then, I don't know.
330
00:14:35,960 --> 00:14:38,600
I'm so unsure of myself right now.
331
00:14:40,080 --> 00:14:42,040
It's scary.
332
00:14:54,200 --> 00:14:57,840
SARAH: I am so unsure of myself
right now.
333
00:14:59,240 --> 00:15:04,000
Curtis tasted my marinade and he just
said did I toast off the spices.
334
00:15:04,000 --> 00:15:06,520
But ground spices,
you don't need to toast off.
335
00:15:06,520 --> 00:15:08,520
In my restaurant,
336
00:15:08,520 --> 00:15:13,120
I never doubt myself like I am
in this MasterChef kitchen.
337
00:15:13,120 --> 00:15:16,120
Whenever there's a comment
or feedback, there's obviously...
338
00:15:16,120 --> 00:15:17,640
You know, he's looking for something.
339
00:15:19,240 --> 00:15:22,520
So...I'm gonna add some
tempered spices on top as well.
340
00:15:22,520 --> 00:15:24,600
I'm going to...
341
00:15:24,600 --> 00:15:27,880
..roast off some black peppercorns
and cumin seeds.
342
00:15:27,880 --> 00:15:30,640
I really want to go
to the immunity cook
343
00:15:30,640 --> 00:15:33,360
because there's so many bloody pins
out there. (CHUCKLES)
344
00:15:33,360 --> 00:15:38,480
And if I go into an elimination,
I'm pretty screwed, so... (LAUGHS)
345
00:15:38,480 --> 00:15:40,440
I need to win it.
346
00:15:40,440 --> 00:15:43,520
Fast cooks, you've had one hour.
90 minutes to go!
347
00:15:43,520 --> 00:15:45,640
Let's go.
(APPLAUSE)
348
00:15:51,920 --> 00:15:53,480
MATT: Just lay 'em down.
349
00:15:53,480 --> 00:15:56,400
Just stock to cover
and we should be sweet, eh?
350
00:15:56,400 --> 00:15:58,000
DANIEL: Yep.
351
00:16:00,080 --> 00:16:01,960
Salt. You've got enough salt?
Chilli.
352
00:16:01,960 --> 00:16:03,880
And don't forget that sauce of yours.
353
00:16:03,880 --> 00:16:06,720
All of the favourites wanted
to be on fast food. (LAUGHS)
354
00:16:06,720 --> 00:16:08,240
Like, everyone's hands went up.
355
00:16:08,240 --> 00:16:10,200
Start with marinading the chicken
first.
356
00:16:10,200 --> 00:16:13,920
Now, we're all just standing there,
waiting to cook fancy food.
357
00:16:13,920 --> 00:16:17,200
Oh, God, I just wanna help you guys.
(SIGHS) Yeah. Please jump in.
358
00:16:17,200 --> 00:16:18,840
(LAUGHS)
359
00:16:18,840 --> 00:16:23,520
We're up against Harry, Mel, Jenn,
Matt and Daniel, cooking fast food.
360
00:16:23,520 --> 00:16:25,040
MINDY: How you guys going
over there?
361
00:16:25,040 --> 00:16:27,600
Gotta have fun.
Holding on. Holding on.
362
00:16:27,600 --> 00:16:29,200
Hanging in there? Bit hot, huh?
363
00:16:32,200 --> 00:16:36,080
The fans have so far just basically
kicked our butts
364
00:16:36,080 --> 00:16:37,840
with service challenges.
365
00:16:37,840 --> 00:16:39,960
So they're the one to watch.
366
00:16:39,960 --> 00:16:42,120
So you're Korean fried chicken,
right?
367
00:16:42,120 --> 00:16:45,200
So the sauce is mine, yeah. The
fried chicken is John's creation.
368
00:16:45,200 --> 00:16:48,080
Nice.
So it should work.
Yum.
369
00:16:48,080 --> 00:16:50,720
John's preparing the marinade
for the Korean fried chicken
370
00:16:50,720 --> 00:16:52,800
and I'm working
on the gochujang sauce.
371
00:16:52,800 --> 00:16:54,280
Nice, simple street food.
372
00:16:54,280 --> 00:16:56,320
Perfect.
373
00:16:56,320 --> 00:17:00,520
The gochujang sauce has gochujang
paste, brown sugar, lemon juice,
374
00:17:00,520 --> 00:17:04,200
bit of fish sauce
and a bit of ginger as well.
375
00:17:04,200 --> 00:17:05,720
Yeah, I think the sauce
is gonna be good.
376
00:17:05,720 --> 00:17:08,560
Like, I'm confident with that one.
Nice.
377
00:17:08,560 --> 00:17:10,840
I think we're due for a win.
(CHUCKLES)
378
00:17:10,840 --> 00:17:13,840
I'm hoping to turn things
around today!
379
00:17:13,840 --> 00:17:15,320
Yum.
Can't go wrong with fried chicken.
380
00:17:15,320 --> 00:17:17,200
Yeah.
It should work.
381
00:17:17,200 --> 00:17:19,800
Yum!
Famous last words.
382
00:17:19,800 --> 00:17:22,240
(APPLAUSE)
383
00:17:23,960 --> 00:17:26,160
I don't even know what I'm doing.
384
00:17:26,160 --> 00:17:28,280
I've no idea. (LAUGHS) I'm lost.
385
00:17:28,280 --> 00:17:30,280
The boys are cooking their ribs.
386
00:17:30,280 --> 00:17:32,160
Are you good to still cook the pork?
387
00:17:32,160 --> 00:17:33,320
Yeah. Yeah, yeah, yeah.
388
00:17:33,320 --> 00:17:36,200
I'm doing the pork larb
with Mel and Jenn.
389
00:17:36,200 --> 00:17:39,440
We've only been given 2.5 hours
to cook for 40 people,
390
00:17:39,440 --> 00:17:43,080
so to save time, I'm gonna use
mince pork for the larb.
391
00:17:44,720 --> 00:17:46,680
It's a bit risky,
the way that we're doing it.
392
00:17:46,680 --> 00:17:48,440
Especially for somebody like Mel.
393
00:17:48,440 --> 00:17:50,440
She knows that stuff
like the back of her hand.
394
00:17:50,440 --> 00:17:52,240
Hey, Harry.
Hello.
395
00:17:52,240 --> 00:17:53,800
Harry, meet Curtis.
How are you, Harry.
396
00:17:53,800 --> 00:17:55,360
Nice to meet you.
Nice to meet ya.
397
00:17:55,360 --> 00:17:57,560
I'd shake your hands but...
Inquiring minds wish to know.
398
00:17:57,560 --> 00:17:58,800
Yes.
What are you cooking?
399
00:17:58,800 --> 00:18:01,120
The girls are gonna be tackling
some pork larb
400
00:18:01,120 --> 00:18:04,760
and the boys are gonna do some
Southern style barbecue pork ribs.
401
00:18:04,760 --> 00:18:06,600
Wonderful.
Mm.
Yeah, yeah.
402
00:18:06,600 --> 00:18:08,560
What cut of pork are you using
for the larb?
403
00:18:08,560 --> 00:18:10,200
We're just gonna the mince.
404
00:18:10,200 --> 00:18:12,600
We're going Bobby basic.
We're gonna use the mince...
405
00:18:12,600 --> 00:18:14,720
So you're not gonna hand chop
to create?
Nup.
406
00:18:14,720 --> 00:18:16,600
You're just gonna go straight
in with mince.
407
00:18:16,600 --> 00:18:19,080
Yep.
What I don't like about larb...
408
00:18:19,080 --> 00:18:20,080
Yes.
409
00:18:20,080 --> 00:18:22,520
..is when the protein is dry,
it's dried out.
410
00:18:22,520 --> 00:18:24,720
'Cause you get that kind
of squeaky feeling.
411
00:18:24,720 --> 00:18:26,520
We wanna see you
honour the protein today.
412
00:18:26,520 --> 00:18:28,000
Yep.
413
00:18:28,000 --> 00:18:31,120
I like this double-handed stirring
that Jenn's got going on over here.
414
00:18:31,120 --> 00:18:33,080
Yeah, she's a boss. (LAUGHS)
415
00:18:33,080 --> 00:18:34,880
She's in focus mode.
416
00:18:34,880 --> 00:18:37,640
Sounds fantastic. Best of luck.
Alright.
417
00:18:37,640 --> 00:18:39,040
Good luck.
Thanks, guys.
418
00:18:40,360 --> 00:18:43,640
Curtis and Mel, they're worried we're
gonna serve up some squeaky larb,
419
00:18:43,640 --> 00:18:46,760
which would mean the pork is too dry.
420
00:18:46,760 --> 00:18:51,640
It's really beautiful fresh mince but
it's quite low on the fat quantity.
421
00:18:51,640 --> 00:18:54,280
MELANIE: How are we gonna add more
fat to it? What do we wanna do?
422
00:18:54,280 --> 00:18:55,680
Yeah, I'm coming.
423
00:18:55,680 --> 00:18:57,120
I've gotta think of
how I'm gonna make sure
424
00:18:57,120 --> 00:18:58,280
that the mince doesn't dry out.
425
00:19:00,120 --> 00:19:03,280
Fast food cooks,
you've got one hour till service
426
00:19:03,280 --> 00:19:07,680
and that means, fancy food cooks,
your 2.5 hours starts now!
427
00:19:07,680 --> 00:19:09,640
(APPLAUSE)
Good luck, guys!
428
00:19:09,640 --> 00:19:11,880
(ALL SHOUT ENCOURAGEMENT)
429
00:19:11,880 --> 00:19:13,400
Good luck, fancies.
430
00:19:15,120 --> 00:19:17,160
CHRISTINA: Oh, how pretty
does this all look!
431
00:19:18,640 --> 00:19:20,880
SASHI: Oh, my God, it's so good!
432
00:19:20,880 --> 00:19:22,560
BILLIE: Oh, yes. Fancy.
433
00:19:22,560 --> 00:19:23,960
Jeez, nice table.
434
00:19:25,760 --> 00:19:27,680
It looks like a wedding.
435
00:19:27,680 --> 00:19:30,560
We've been watching the fast food
team cook outside for 1.5 hours
436
00:19:30,560 --> 00:19:32,720
so we've had plenty of time to plan.
437
00:19:33,880 --> 00:19:35,000
Alright.
438
00:19:35,000 --> 00:19:36,840
Gonna get the aromats.
439
00:19:36,840 --> 00:19:38,200
OK, let's go.
440
00:19:38,200 --> 00:19:40,440
MICHAEL: Yeah,
we're gonna need 14-15 chickens.
441
00:19:40,440 --> 00:19:41,840
Oh, my God.
442
00:19:41,840 --> 00:19:44,080
So what am I...?
I'm grabbing the veg?
Uh, kaffir lime.
443
00:19:44,080 --> 00:19:47,280
BILLIE: Ali, they do have bones.
Perfect.
444
00:19:47,280 --> 00:19:49,120
ALI: OK, great, let's use that.
Fantastic.
445
00:19:49,120 --> 00:19:51,560
Let's go. Start breaking down.
446
00:19:51,560 --> 00:19:53,320
Have you seen some red chillies?
No?
447
00:19:54,520 --> 00:19:57,600
Have you seen ginger?
Ginger? Ginger? Ginger?
448
00:20:04,280 --> 00:20:09,120
I'm with the fans today, um,
which is changing it up a little bit.
449
00:20:09,120 --> 00:20:11,160
We're making pork belly.
450
00:20:11,160 --> 00:20:14,680
We're doing it with a spiced
carrot and apricot puree.
451
00:20:14,680 --> 00:20:18,480
Belly's a good choice for fine dining
'cause it's decadent.
452
00:20:18,480 --> 00:20:21,120
We're gonna have to make sure
that the pork is moist
453
00:20:21,120 --> 00:20:24,840
and the crackling on the top
is crackle.
454
00:20:24,840 --> 00:20:28,040
Just gonna use this dish, Billie,
to roast some bones.
455
00:20:28,040 --> 00:20:29,880
Perfect. Perfect.
456
00:20:29,880 --> 00:20:32,720
I'm absolutely thrilled
that Billie's on my team.
457
00:20:32,720 --> 00:20:34,520
Do trim that down a little bit.
458
00:20:34,520 --> 00:20:36,200
Trim all this off?
459
00:20:36,200 --> 00:20:38,240
She's kind of like that typical
kind of swan
460
00:20:38,240 --> 00:20:39,800
that kind of glides along
the surface
461
00:20:39,800 --> 00:20:41,280
and she's so busy underneath.
462
00:20:41,280 --> 00:20:43,640
Yeah, so I reckon just that bit.
463
00:20:43,640 --> 00:20:45,200
I really hope that she can help us
464
00:20:45,200 --> 00:20:47,120
to produce something
that's a winning dish today.
465
00:20:48,480 --> 00:20:50,520
Perfect. Perfect.
466
00:20:53,120 --> 00:20:55,440
How are you going... Oh, flying.
467
00:20:55,440 --> 00:20:58,760
CHRISTINA: How many more do we need?
One, two, three, four, five, six.
468
00:20:58,760 --> 00:21:01,160
We're gonna cook
a fancy roast chicken today.
469
00:21:01,160 --> 00:21:03,320
We're gonna use a bit
of Sashi's influence.
470
00:21:03,320 --> 00:21:04,800
Gonna add some rendang flavours
471
00:21:04,800 --> 00:21:07,400
to what's a pretty classic
roast chicken.
472
00:21:07,400 --> 00:21:09,320
So chicken with a jus
473
00:21:09,320 --> 00:21:11,240
but we're gonna put some rendang
flavours into the jus.
474
00:21:11,240 --> 00:21:12,520
Let's see how it goes.
475
00:21:12,520 --> 00:21:15,160
Curtis said to make it a bit
interesting and a bit creative
476
00:21:15,160 --> 00:21:16,920
so we're sort of East meets West
477
00:21:16,920 --> 00:21:19,600
and we've got a bit of
a mix here in our group.
478
00:21:19,600 --> 00:21:21,960
We've got sort of cultures
going on everywhere.
479
00:21:21,960 --> 00:21:24,640
If we can get it right,
I think we've got very good chance
480
00:21:24,640 --> 00:21:26,600
of cooking for immunity tomorrow.
481
00:21:34,720 --> 00:21:36,560
JOHN: Do you wanna try the chicken?
482
00:21:38,160 --> 00:21:39,840
How's the seasoning?
483
00:21:39,840 --> 00:21:41,360
That's very good.
484
00:21:41,360 --> 00:21:43,760
Mm?
That's really good.
485
00:21:48,760 --> 00:21:51,200
You want these for topping, yeah?
486
00:21:51,200 --> 00:21:53,680
And a little through the mince.
487
00:21:53,680 --> 00:21:57,600
We chose to do larb today
using the mince pork.
488
00:21:57,600 --> 00:21:59,080
Just because...
489
00:21:59,080 --> 00:22:00,680
..there's a bit
of a time crunch today
490
00:22:00,680 --> 00:22:02,560
and there's a lot of things to do.
491
00:22:02,560 --> 00:22:05,200
Do you think the mince is too lean?
Yep.
OK.
492
00:22:07,360 --> 00:22:10,920
Mel and Curtis, they're worried
about our mince being squeaky.
493
00:22:10,920 --> 00:22:12,520
There's not enough fat in it.
494
00:22:12,520 --> 00:22:15,560
Jenn?
Yeah?
We've gotta put fat in the meat.
495
00:22:15,560 --> 00:22:17,360
I just think the next thing
we need to do is,
496
00:22:17,360 --> 00:22:19,400
like, get back in that pantry.
497
00:22:19,400 --> 00:22:21,440
I think it's real important
that we up the fat content.
498
00:22:21,440 --> 00:22:23,680
Do you know how to use a mincer?
499
00:22:23,680 --> 00:22:26,160
MELANIE: Uh, no, I haven't used it.
I've used it before.
500
00:22:26,160 --> 00:22:28,280
It's real easy, though,
you just push it in, it'll come out.
501
00:22:28,280 --> 00:22:29,520
Alright.
502
00:22:29,520 --> 00:22:32,760
So what we're gonna do is cut
the fat off some other cuts of pork
503
00:22:32,760 --> 00:22:34,840
and run that through the mincer.
504
00:22:34,840 --> 00:22:36,800
And then mix it through the mince.
505
00:22:36,800 --> 00:22:39,320
Hopefully, the mince stays
really nice and moist
506
00:22:39,320 --> 00:22:41,000
when we're cooking it
on the hot plate.
507
00:22:41,000 --> 00:22:45,040
So fat in the pork, and we've gotta
put some chilli powder in the pork.
508
00:22:45,040 --> 00:22:47,320
Yep.
Can you make our chilli powder?
509
00:22:47,320 --> 00:22:48,920
Do they need to be toasted?
510
00:22:48,920 --> 00:22:50,840
I think so.
OK.
511
00:22:50,840 --> 00:22:53,400
We have dried Thai chillies.
512
00:22:53,400 --> 00:22:56,480
To get the most flavour out of those,
you need to toast them off
513
00:22:56,480 --> 00:22:59,040
and then we'll grind that
into our own Thai chilli powder.
514
00:23:00,480 --> 00:23:02,240
(COUGHING AND SPLUTTERING)
Something's burning.
515
00:23:02,240 --> 00:23:03,720
Chillis. The chilli's burning.
516
00:23:03,720 --> 00:23:05,880
(COUGHING)
Ooh, that's burning.
517
00:23:05,880 --> 00:23:08,080
We have to... No, no, no, we need...
(COUGHING)
518
00:23:08,080 --> 00:23:09,440
(LAUGHTER)
519
00:23:09,440 --> 00:23:12,160
The whole tent just filled
with chilli tear gas.
520
00:23:12,160 --> 00:23:14,320
Matt, get me some tongs!
(LAUGHS)
521
00:23:14,320 --> 00:23:15,400
Where are the tongs?
522
00:23:15,400 --> 00:23:16,960
(COUGHING)
523
00:23:16,960 --> 00:23:18,400
I'm dying.
524
00:23:18,400 --> 00:23:21,240
I basically gassed out
the entire team.
525
00:23:21,240 --> 00:23:22,960
(COUGHS) Oh, my God!
526
00:23:22,960 --> 00:23:24,920
Just put it...
(COUGHS)
527
00:23:24,920 --> 00:23:26,680
ALVIN: Stop killing us, Harry!
528
00:23:26,680 --> 00:23:28,440
(COUGHING AND SPLUTTERING)
529
00:23:28,440 --> 00:23:30,960
(LAUGHS)
530
00:23:30,960 --> 00:23:33,280
Sabotage!
I give up. I give up.
531
00:23:33,280 --> 00:23:34,600
Sabotage!
532
00:23:34,600 --> 00:23:36,720
Fast food cooks,
you better speed up,
533
00:23:36,720 --> 00:23:38,480
you've only got 30 minutes to go.
534
00:23:38,480 --> 00:23:40,160
JOCK: 30 minutes!
Let's go, guys.
535
00:23:40,160 --> 00:23:41,440
ANDY: C'mon!
536
00:23:41,440 --> 00:23:43,920
30 minutes until service starts
and Matt and I,
537
00:23:43,920 --> 00:23:46,360
we've prepped up pork ribs
in the pressure cooker.
538
00:23:46,360 --> 00:23:48,240
That one's ready too to go?
The other one?
539
00:23:48,240 --> 00:23:49,520
Yep.
540
00:23:49,520 --> 00:23:52,840
We've got a braising liquid with
a beef stock, bit of pineapple juice
541
00:23:52,840 --> 00:23:54,920
and some fried-off onion and garlic.
542
00:23:56,360 --> 00:24:00,320
It's a very plain,
basic braising liquid.
543
00:24:00,320 --> 00:24:01,720
Daniel.
Andy.
544
00:24:01,720 --> 00:24:03,080
How are you going, mate?
Good, mate. You?
545
00:24:03,080 --> 00:24:04,760
I'm good.
JOCK: What's cooking, mate?
546
00:24:04,760 --> 00:24:06,000
Yeah, where are you at?
547
00:24:06,000 --> 00:24:08,400
So we've got our pork in
the pressure cooker, braising, now.
548
00:24:08,400 --> 00:24:10,200
What's in that?
Just pork ribs.
549
00:24:10,200 --> 00:24:13,040
We've got some stock, some onion,
sort of a braising liquid, basic.
550
00:24:13,040 --> 00:24:14,040
And then...
551
00:24:14,040 --> 00:24:16,000
So you've got no aromats
or anything in there?
552
00:24:16,000 --> 00:24:18,120
Yeah, so we've got onion and garlic
in there at the moment
553
00:24:18,120 --> 00:24:19,960
but no other herbs.
Oh, really.
554
00:24:19,960 --> 00:24:21,360
Yeah.
No spices, no nothing
555
00:24:21,360 --> 00:24:22,760
Just onion and garlic?
556
00:24:24,040 --> 00:24:25,200
Yep.
557
00:24:25,200 --> 00:24:28,400
Once they're done, we're gonna pull
'em out and use that liquid in here,
558
00:24:28,400 --> 00:24:30,720
we're gonna reduce it
and make a barbecue sauce.
559
00:24:30,720 --> 00:24:32,360
And what kind of stock?
560
00:24:32,360 --> 00:24:33,560
Uh, a beef stock.
561
00:24:35,200 --> 00:24:36,880
Oh, you don't want it
to taste like pork anymore?
562
00:24:38,760 --> 00:24:40,960
Beef stock?
Beef stock.
Yeah.
563
00:24:43,000 --> 00:24:44,440
I'm confused.
564
00:24:55,320 --> 00:24:57,800
Uh, a beef stock.
565
00:24:57,800 --> 00:25:00,840
Oh, you don't want it
to taste like pork anymore?
566
00:25:02,920 --> 00:25:05,240
Beef stock?
Beef stock.
Yep.
567
00:25:07,400 --> 00:25:09,000
I'm confused.
568
00:25:10,880 --> 00:25:13,360
Did you not rub it with spices
or... Nothing?
569
00:25:13,360 --> 00:25:14,560
No.
570
00:25:14,560 --> 00:25:17,960
We want that sort of sauce to come
from the glaze at the end.
571
00:25:19,400 --> 00:25:22,200
For us, you've kind of
missed a trick massively...
572
00:25:23,320 --> 00:25:27,680
..by not putting, like, a gnarly rub
on the ribs before they go in.
573
00:25:29,440 --> 00:25:33,880
So you have to make sure that
this glaze is the most loaded glaze
574
00:25:33,880 --> 00:25:35,160
that you've ever made in your life.
575
00:25:36,560 --> 00:25:38,520
'Cause otherwise,
it's gonna be so mellow.
576
00:25:38,520 --> 00:25:40,240
Yeah.
And fast food, it ain't mellow.
577
00:25:41,680 --> 00:25:44,480
This competition...
578
00:25:44,480 --> 00:25:46,360
..really does things to your brain.
579
00:25:46,360 --> 00:25:49,360
How do we...
how do we work on this glaze?
580
00:25:53,360 --> 00:25:55,440
What about...? So...
581
00:25:55,440 --> 00:25:58,480
You don't make those mistakes at home
but when you're under this pump
582
00:25:58,480 --> 00:26:00,680
and you've got 40 people
coming to eat
583
00:26:00,680 --> 00:26:03,280
and four of those people are gonna
judge you critically on something...
584
00:26:03,280 --> 00:26:05,520
Let's put some of the aromats
and stuff in, eh?
585
00:26:05,520 --> 00:26:10,040
You miss such important little steps
that make all the difference.
586
00:26:10,040 --> 00:26:12,920
We don't want it too beefy.
So we want...
587
00:26:12,920 --> 00:26:16,920
We want the pork to still sing so do
we try not to use too much of this
588
00:26:16,920 --> 00:26:19,920
and then get this on the rib now,
really reduce it.
589
00:26:19,920 --> 00:26:22,000
We're gonna try our best to really
have a crack at this
590
00:26:22,000 --> 00:26:24,040
and, you know, have a shot
at immunity. That's what we want.
591
00:26:37,640 --> 00:26:40,360
MELANIE: We're mincing some pork fat
because the mince that we get,
592
00:26:40,360 --> 00:26:43,480
it's not very high in fat, and larb,
we need a lot of fat to keep it moist
593
00:26:43,480 --> 00:26:45,800
otherwise you're gonna end up
with dry, squeaky mince.
594
00:26:45,800 --> 00:26:48,800
Normally, lean mince meat of any kind
is pretty good for you
595
00:26:48,800 --> 00:26:51,480
but larb's not sort of supposed to be
super healthy,
596
00:26:51,480 --> 00:26:52,720
it's supposed to taste really good
597
00:26:52,720 --> 00:26:54,680
and that means a bit
of extra fat's needed.
598
00:27:18,080 --> 00:27:20,600
ALDO: I don't know why I need
to always get the wobbly table.
599
00:27:20,600 --> 00:27:22,080
Always.
600
00:27:22,080 --> 00:27:23,800
TOMMY: You always get the what?
(LAUGHS)
601
00:27:23,800 --> 00:27:25,160
The wobbly table!
(LAUGHS)
602
00:27:25,160 --> 00:27:28,120
Look there.
It's like a Saturday night dancing.
603
00:27:28,120 --> 00:27:29,720
(ALL LAUGH)
604
00:27:35,760 --> 00:27:37,200
MEL: Hey, Michael.
605
00:27:37,200 --> 00:27:39,760
Hello, Mel. How are you?
Good, thank you.
606
00:27:39,760 --> 00:27:42,520
Talk to us about...fancy chicken.
607
00:27:42,520 --> 00:27:44,360
We're gonna do
a classic roast chicken
608
00:27:44,360 --> 00:27:46,120
with a bit of elements of all of us
in our team.
609
00:27:46,120 --> 00:27:47,840
So we're gonna do
the classic roast chicken,
610
00:27:47,840 --> 00:27:49,240
which Christina and Aldo and I...
611
00:27:49,240 --> 00:27:52,280
And we're gonna add some of Tommy and
Sashi's funk and flavour and spice.
612
00:27:52,280 --> 00:27:54,080
We're gonna do a rendang jus
to go with it.
613
00:27:54,080 --> 00:27:56,680
So, roast chicken,
rendang jus, carrot puree.
614
00:27:56,680 --> 00:27:58,160
Talk to me about the crown then.
615
00:27:58,160 --> 00:27:59,920
How are you gonna make that
unbelievable?
616
00:27:59,920 --> 00:28:01,960
Just...
617
00:28:01,960 --> 00:28:03,680
Uh, well, cook, it perfectly, really.
618
00:28:03,680 --> 00:28:06,080
Chicken breast is obviously
a pressure point
619
00:28:06,080 --> 00:28:07,680
'cause it is easy to dry out.
Yep.
620
00:28:07,680 --> 00:28:10,440
So brush the skin with some clarified
butter to get it nice and golden
621
00:28:10,440 --> 00:28:12,640
and then just cook it perfectly.
(BILLIE BANGS CLEAVER)
622
00:28:12,640 --> 00:28:14,920
Nothing under the skin,
no rendang sauce?
623
00:28:14,920 --> 00:28:17,000
I... We've got a lot going on.
(BANGING)
624
00:28:17,000 --> 00:28:18,960
OK, so the aromats are in the jus,
625
00:28:18,960 --> 00:28:20,720
the jus's going around the chicken.
Exactly.
626
00:28:20,720 --> 00:28:23,320
But not through the chicken itself.
Not through the chicken, yes.
627
00:28:23,320 --> 00:28:25,960
I'm just... Is it fancy enough?
628
00:28:25,960 --> 00:28:28,240
Is that fancy enough? I don't know.
629
00:28:28,240 --> 00:28:30,760
I guess that's a pressure point.
It's a huge pressure point.
630
00:28:30,760 --> 00:28:32,520
You're gonna have to actually
nail that.
631
00:28:32,520 --> 00:28:34,120
(BANG!)
632
00:28:34,120 --> 00:28:36,840
Billie!
Hey, Billie, are you angry?!
633
00:28:36,840 --> 00:28:39,240
Like, what's going on? Are you angry
'cause you're over there not here?
634
00:28:39,240 --> 00:28:40,760
(LAUGHS)
Do you wish you were back here?
635
00:28:40,760 --> 00:28:42,720
Have you made a bad decision?
636
00:28:42,720 --> 00:28:45,760
No. I'm sorry.
I just have to get this done.
637
00:28:45,760 --> 00:28:47,080
Get it all out, honey.
638
00:28:47,080 --> 00:28:50,000
(LAUGHTER)
It's actually really satisfying.
639
00:28:50,000 --> 00:28:51,320
It really is.
640
00:28:51,320 --> 00:28:54,040
Um, listen, this sounds...it sounds
good but the pressure is on you,
641
00:28:54,040 --> 00:28:55,960
I think, on this one.
I feel it. Yep.
642
00:28:55,960 --> 00:28:56,960
Alright, good luck.
643
00:28:56,960 --> 00:28:59,080
Simple is great as long
as it's perfect.
Yes.
644
00:28:59,080 --> 00:29:01,880
Easy. Right?
Good luck, guys.
Thanks.
645
00:29:01,880 --> 00:29:05,960
Jock's a little bit concerned
about the chicken being fancy enough.
646
00:29:05,960 --> 00:29:08,720
Is there enough of that rendang
flavour throughout the chicken?
647
00:29:08,720 --> 00:29:11,360
Jock said because we're not putting
any of the flavours of the rendang
648
00:29:11,360 --> 00:29:12,800
into the chicken...
TOMMY: Yep.
649
00:29:12,800 --> 00:29:15,600
..he's worried about that, we could
put the rendang paste underneath.
650
00:29:15,600 --> 00:29:17,400
CHRISTINA: Put a little bit
in the butter.
651
00:29:17,400 --> 00:29:19,560
Put a little bit into the butter.
Yeah, mix it into the butter.
652
00:29:19,560 --> 00:29:21,760
Make a compound butter.
With the rendang paste.
653
00:29:21,760 --> 00:29:23,280
We'll put it under the skin.
Under the skin?
654
00:29:23,280 --> 00:29:24,720
Yep.
Give it a little bit extra flavour.
655
00:29:24,720 --> 00:29:25,880
Right, let's do that.
Fine. Easy.
656
00:29:25,880 --> 00:29:27,480
Blitz some butter in
with some rendang paste,
657
00:29:27,480 --> 00:29:28,800
you've already got it.
Yep.
658
00:29:30,720 --> 00:29:33,880
Rendang compound butter,
flavour bomb under the skin.
659
00:29:33,880 --> 00:29:34,960
Fancy?
660
00:29:34,960 --> 00:29:36,880
Just enough to...
get a layer in, right?
661
00:29:36,880 --> 00:29:40,160
Perfectly cooked chicken,
perfect rendang sauce, I mean, it...
662
00:29:40,160 --> 00:29:41,880
Yeah. It makes perfect sense.
663
00:29:43,920 --> 00:29:45,560
ANDY: Ali?
Hi.
664
00:29:45,560 --> 00:29:47,520
Fancy food.
Yeah. Hi, Curtis. How are you?
665
00:29:47,520 --> 00:29:49,120
How are you, Ali?
What are you gonna do?
666
00:29:49,120 --> 00:29:50,880
Erm, we are going
with the pork belly.
667
00:29:50,880 --> 00:29:51,960
Yep.
668
00:29:51,960 --> 00:29:55,000
We are going to roast it
with a salt crust on.
669
00:29:55,000 --> 00:29:57,040
OK.
Just get that really nice and crispy.
Righto.
670
00:29:57,040 --> 00:29:59,240
Ali, are you planning
on scoring the pork belly?
671
00:29:59,240 --> 00:30:01,720
Well, we weren't going to.
We were just going to pierce it
672
00:30:01,720 --> 00:30:04,000
and then salt crust and kind of...
673
00:30:04,000 --> 00:30:06,200
What do you think? Do you think...?
674
00:30:06,200 --> 00:30:07,720
You'd rather score it?
675
00:30:07,720 --> 00:30:11,000
To me, the most incredible thing
about slow-cooked pork belly...
676
00:30:11,000 --> 00:30:13,520
Yeah.
..is the crispy skin.
677
00:30:13,520 --> 00:30:16,200
As long as you can get it.
678
00:30:16,200 --> 00:30:19,840
So whatever your little tricks and
secrets are to get that crispy skin,
679
00:30:19,840 --> 00:30:20,880
use them.
Yeah.
680
00:30:20,880 --> 00:30:23,960
Because if it's NOT crisp,
it kind of ruins the whole dish.
It does, yeah.
681
00:30:23,960 --> 00:30:26,920
It sounds wonderful, but that one
little thing can change everything.
Yep.
682
00:30:26,920 --> 00:30:29,920
Just make sure you have enough pork,
make sure it's crispy.
683
00:30:29,920 --> 00:30:31,880
I think the dish sounds
really simple
684
00:30:31,880 --> 00:30:33,680
but quite interesting as well.
685
00:30:33,680 --> 00:30:35,560
So if you pull it off,
should be spot-on.
686
00:30:35,560 --> 00:30:37,120
Excellent. Thank you.
687
00:30:37,120 --> 00:30:39,240
Score the pork.
Score the pork, right.
Ha!
688
00:30:39,240 --> 00:30:40,560
Think I'll...
689
00:30:40,560 --> 00:30:42,240
Billie, I think we'll score the pork.
690
00:30:42,240 --> 00:30:43,760
Hey?
I think we'll score the pork.
691
00:30:43,760 --> 00:30:45,280
Do you think?
Yeah.
692
00:30:45,280 --> 00:30:48,360
If the skin is not crisp,
it's not gonna be great.
693
00:30:48,360 --> 00:30:50,800
So if he's saying score the pork,
we're gonna do that.
694
00:30:51,840 --> 00:30:53,760
Takes a while.
OK.
695
00:30:53,760 --> 00:30:57,000
Pork is gonna take 1.5 hours to cook
and it needs to rest.
696
00:30:57,000 --> 00:31:00,520
Salt, star anise, cinnamon,
coriander seeds, all blitzed in.
697
00:31:00,520 --> 00:31:01,840
Just get the oven ready.
698
00:31:01,840 --> 00:31:05,560
We need to get the pork scored,
covered in salt and in the oven.
699
00:31:12,120 --> 00:31:13,720
Perfect.
700
00:31:25,000 --> 00:31:27,320
MATT: Are the porks done?
Yep.
701
00:31:27,320 --> 00:31:30,200
There's no rub on this meat,
the braising liquid's pretty plain,
702
00:31:30,200 --> 00:31:32,560
but the pork is practically cooked
703
00:31:32,560 --> 00:31:35,040
so we can't really impart any flavour
in the meat anymore.
704
00:31:35,040 --> 00:31:37,280
How soft are they?
They're pretty soft.
705
00:31:37,280 --> 00:31:38,680
I reckon they're good.
706
00:31:38,680 --> 00:31:41,200
We're gonna have to layer and build
up as much flavour
707
00:31:41,200 --> 00:31:43,800
to make this the most kick-arse
barbecue sauce we can.
708
00:31:45,120 --> 00:31:49,320
I'm just reducing the pork glaze
down so it's nice and sticky.
709
00:31:49,320 --> 00:31:52,400
We've got all of our spices in here,
we've got our sugar in here,
710
00:31:52,400 --> 00:31:54,160
our vinegar, our pineapple juice.
711
00:31:54,160 --> 00:31:56,920
So, really, all the flavour
is coming from the glaze.
712
00:31:59,600 --> 00:32:01,840
The glaze is going to bring out
the pork.
713
00:32:01,840 --> 00:32:04,040
It's gonna...
It's gonna celebrate the pork.
714
00:32:04,040 --> 00:32:05,440
That's what it's about, you know?
715
00:32:05,440 --> 00:32:07,040
Otherwise it's just
a dry piece of plain pork
716
00:32:07,040 --> 00:32:10,000
but the glaze is really going to
enlighten the pork.
717
00:32:10,000 --> 00:32:12,520
What do you want the oven on?
Uh, 200, please.
718
00:32:12,520 --> 00:32:13,600
Yep.
719
00:32:15,080 --> 00:32:17,960
Fans, favourites,
you've got five minutes to service
720
00:32:17,960 --> 00:32:20,400
and that means we've got diners
in the house.
721
00:32:20,400 --> 00:32:22,560
(APPLAUSE)
722
00:32:22,560 --> 00:32:24,120
ALVIN: Smile!
723
00:32:24,120 --> 00:32:26,040
(LAUGHS)
724
00:32:26,040 --> 00:32:27,880
Hello.
Hello.
725
00:32:27,880 --> 00:32:30,440
MELANIE: We haven't toasted
our peanuts yet, have we?
726
00:32:30,440 --> 00:32:32,360
HARRY: Come on! Come on! (CHUCKLES)
727
00:32:35,120 --> 00:32:36,560
Diners start coming through the gates
728
00:32:36,560 --> 00:32:39,200
and we are nowhere near ready,
in my mind.
729
00:32:39,200 --> 00:32:41,440
Start getting ready for service,
yeah?
730
00:32:41,440 --> 00:32:42,440
Yep.
731
00:32:43,640 --> 00:32:45,400
SARAH: Oh, my God.
732
00:32:45,400 --> 00:32:48,920
Pressure is on. I'm finishing off
a little bit of the cooking
733
00:32:48,920 --> 00:32:51,040
but need to get everything
ready to go.
734
00:32:51,040 --> 00:32:53,400
Alright.
This tastes really lovely, guys.
735
00:32:54,520 --> 00:32:57,240
So Dan, you do that? Go, go.
Go on that. I'll do this.
736
00:32:57,240 --> 00:32:59,440
Just start putting plates up.
737
00:33:00,600 --> 00:33:02,120
MELANIE: The herbs are not chopped.
738
00:33:02,120 --> 00:33:04,000
Start dishing up salad, bro.
739
00:33:08,040 --> 00:33:09,680
Come on, girls. Look at that.
740
00:33:09,680 --> 00:33:12,480
That food looks good,
it smells good.
741
00:33:12,480 --> 00:33:14,960
Crispy, sticky, delicious
chicken wings...
742
00:33:14,960 --> 00:33:16,360
It is hot!
743
00:33:16,360 --> 00:33:17,560
..it's a chicken shawarma...
744
00:33:17,560 --> 00:33:19,160
Chick-chick-chicken.
745
00:33:19,160 --> 00:33:21,120
..fluffy, light flatbread...
746
00:33:21,120 --> 00:33:22,440
Beautiful.
747
00:33:22,440 --> 00:33:24,520
..beautiful garlic sauce.
748
00:33:24,520 --> 00:33:26,360
It's got grilled chicken in there.
749
00:33:26,360 --> 00:33:27,880
So, is this half the chicken?
750
00:33:27,880 --> 00:33:29,400
Loads and loads of flavour.
751
00:33:29,400 --> 00:33:31,000
Look at this - they beautiful.
752
00:33:31,000 --> 00:33:32,920
ALVIN: Do that. I'll do the sesame.
753
00:33:33,920 --> 00:33:36,760
I hope you're plating.
Service starts in one minute.
754
00:33:36,760 --> 00:33:38,800
ANDY: Ooh, one minute!
MEL: Come on! One minute!
755
00:33:38,800 --> 00:33:40,920
You can do it!
756
00:33:40,920 --> 00:33:42,800
Wait, where are all the herbs
for the toppings?
757
00:33:42,800 --> 00:33:44,320
HARRY: Here, here, here.
758
00:33:44,320 --> 00:33:46,680
We are really, really not
in the best place
759
00:33:46,680 --> 00:33:48,640
to be going into service right now.
760
00:33:48,640 --> 00:33:50,000
Haz, can you grab
the iceberg lettuce?
761
00:33:50,000 --> 00:33:51,920
Let's go, let's go.
Doesn't matter, let's go.
762
00:33:53,480 --> 00:33:57,000
Righto, diners, here's
where you earn your lunch! 10...
763
00:33:57,000 --> 00:34:00,040
ALL: 9, 8, 7,
764
00:34:00,040 --> 00:34:03,040
6, 5, 4,
765
00:34:03,040 --> 00:34:04,880
3, 2, 1!
766
00:34:04,880 --> 00:34:06,720
Ho-ho!
That's it! Let's go.
767
00:34:06,720 --> 00:34:09,200
(APPLAUSE)
Dinner time.
768
00:34:09,200 --> 00:34:11,600
We've only got one.
Come round and help us do this.
769
00:34:11,600 --> 00:34:13,480
Wait, more?
We've only got one cooked.
770
00:34:13,480 --> 00:34:15,480
More salad?
JOCK: Come on, guys, hustle.
771
00:34:15,480 --> 00:34:17,080
Yep, mate.
SARAH: Hi.
772
00:34:17,080 --> 00:34:19,440
So this is our chicken shawarma.
773
00:34:19,440 --> 00:34:20,720
JENN: Mel's doing more lettuce cups,
774
00:34:20,720 --> 00:34:23,080
we don't have enough so
can you help me do this as well?
775
00:34:23,080 --> 00:34:25,720
HARRY: Service has started
and we are nowhere near ready.
776
00:34:25,720 --> 00:34:26,960
JOCK: Come on, guys, hustle.
777
00:34:26,960 --> 00:34:29,240
Plates need to start
actually going, so...
778
00:34:29,240 --> 00:34:30,240
Yep.
779
00:34:30,240 --> 00:34:33,400
We are really not in the best place
to be going into service right now.
780
00:34:33,400 --> 00:34:34,480
You gotta move.
781
00:34:43,920 --> 00:34:47,280
SARAH: How you going, guys?
JOHN: How are you? Enjoy these.
782
00:34:47,280 --> 00:34:48,880
Thank you.
You're welcome.
783
00:34:48,880 --> 00:34:50,960
So nice having you guys here
to cook for you.
784
00:34:50,960 --> 00:34:52,720
HARRY: Keep going. Keep going.
Keep going.
785
00:34:53,720 --> 00:34:56,480
Alright. Just get 'em out. OK.
786
00:34:56,480 --> 00:35:01,200
Service has started and everybody's
ready to eat, and we are way behind.
787
00:35:01,200 --> 00:35:02,520
JOCK: Come on, guys, hustle.
788
00:35:02,520 --> 00:35:04,520
Plates need to start actually going.
789
00:35:04,520 --> 00:35:06,320
So...you gotta move.
JENN: Yep.
790
00:35:07,640 --> 00:35:09,080
Aagh!
791
00:35:10,120 --> 00:35:11,360
(THUNDER RUMBLES)
792
00:35:11,360 --> 00:35:15,960
Well, service has started and right
on cue, the heavens have opened.
793
00:35:15,960 --> 00:35:19,520
But you know what, we can't let
the weather interrupt the snacks
794
00:35:19,520 --> 00:35:22,080
so should we start?
Yeah. Bring on the 'shnacks'.
795
00:35:22,080 --> 00:35:24,480
ALVIN: Hi. Spicy chicken wings?
796
00:35:24,480 --> 00:35:26,600
With pickled vegetables.
Two more coming.
797
00:35:26,600 --> 00:35:27,640
Enjoy.
798
00:35:29,240 --> 00:35:30,920
This is our chicken shawarma.
799
00:35:30,920 --> 00:35:33,280
So, there's a garlic sauce
underneath
800
00:35:33,280 --> 00:35:35,200
and then there's a fresh
herb salad as well.
801
00:35:38,600 --> 00:35:41,960
OK, so, from the favourites,
a little bit of a yoghurt flatbread
802
00:35:41,960 --> 00:35:44,880
with chicken shawarma
and a garlic sauce.
803
00:35:44,880 --> 00:35:48,560
And also, Korean fried chicken wings.
804
00:35:52,280 --> 00:35:53,960
What do you think?
805
00:35:53,960 --> 00:35:56,040
They look great.
ANDY: Yeah, they look awesome.
806
00:35:56,040 --> 00:35:58,840
Are we getting into that, or what?
Let's do it.
807
00:35:58,840 --> 00:36:01,520
If you walked past a street vendor
and they were making this,
808
00:36:01,520 --> 00:36:03,320
you'd be like,
"Ooh, I want one of them."
809
00:36:03,320 --> 00:36:05,480
Totally.
"I'll have one of them, thank you."
810
00:36:05,480 --> 00:36:06,960
Does look very good.
811
00:36:24,800 --> 00:36:27,800
So, shawarma, the flatbread,
812
00:36:27,800 --> 00:36:29,600
actually, is perfect.
813
00:36:29,600 --> 00:36:31,600
It's soft, pillowy.
814
00:36:31,600 --> 00:36:33,880
The garlic sauce is really good.
815
00:36:33,880 --> 00:36:38,600
And the chicken is
tender and juicy as.
816
00:36:38,600 --> 00:36:41,640
The garlic sauce being not too strong
817
00:36:41,640 --> 00:36:44,400
means you can really liberally
slather it in there.
818
00:36:44,400 --> 00:36:45,560
Yeah.
819
00:36:45,560 --> 00:36:48,360
And it's absolutely perfectly
balanced with garlic.
820
00:36:48,360 --> 00:36:49,800
I dug it, hard.
821
00:36:49,800 --> 00:36:53,520
The chicken's good. I would have
liked a little bit more spice.
822
00:36:53,520 --> 00:36:55,920
I agree. I think spice level-wise,
823
00:36:55,920 --> 00:36:59,000
I think it could have had
a little bit more flavour.
824
00:36:59,000 --> 00:37:00,480
So, the wings.
825
00:37:01,480 --> 00:37:03,800
They're crispy,
the coating is great.
826
00:37:03,800 --> 00:37:08,040
Yeah. It is crunchy and gnarly
and it grabs onto that sauce.
827
00:37:08,040 --> 00:37:10,960
The sauce had a nice gochujang
sweetness about it.
828
00:37:10,960 --> 00:37:13,400
I think the flavour of these wings
is really quite good.
829
00:37:13,400 --> 00:37:15,080
It's a really pleasant
mouthful of food.
830
00:37:15,080 --> 00:37:16,920
Yeah.
Mm.
831
00:37:16,920 --> 00:37:19,640
Oh, my God. Oh, my God!
832
00:37:19,640 --> 00:37:22,120
Do you want me to start plating?
HARRY: Yep, yep, yep.
833
00:37:22,120 --> 00:37:25,360
We have to hustle, but because
things have been so frantic...
834
00:37:25,360 --> 00:37:26,520
Are you ready?
835
00:37:26,520 --> 00:37:28,720
..we just don't have time
to make this dish pretty.
836
00:37:28,720 --> 00:37:30,400
Just keep making. Just keep making.
837
00:37:30,400 --> 00:37:31,520
We got this.
838
00:37:31,520 --> 00:37:34,520
I'm hoping that, because it's fast
food, then it won't matter so much.
839
00:37:34,520 --> 00:37:35,800
OK, that's ready.
840
00:37:35,800 --> 00:37:38,160
With the larb, the texture
of the meat is really awesome.
841
00:37:38,160 --> 00:37:39,440
I don't think it's dry.
842
00:37:39,440 --> 00:37:41,120
Just watch the portion
on the salad, yeah?
843
00:37:41,120 --> 00:37:42,760
As in more or less?
Less.
844
00:37:42,760 --> 00:37:43,960
Less? OK.
845
00:37:43,960 --> 00:37:46,120
I think the boys are done
with their ribs.
846
00:37:46,120 --> 00:37:47,840
DANIEL: It's all good.
We're nearly there.
847
00:37:47,840 --> 00:37:49,840
We've got sticky pork ribs here.
848
00:37:49,840 --> 00:37:51,960
I'm a little worried
but we worked our butts off
849
00:37:51,960 --> 00:37:54,200
to put more flavour in
our barbecue sauce.
850
00:37:54,200 --> 00:37:56,120
I reckon it's all good.
They're sweet and sticky.
851
00:37:56,120 --> 00:37:57,400
Load me up.
852
00:37:57,400 --> 00:38:00,320
But it's gonna be quite interesting
to see what the judges think.
853
00:38:00,320 --> 00:38:04,960
Here we go. So, we've got some really
yummy pork ribs with pineapple salsa
854
00:38:04,960 --> 00:38:06,600
and then this is larb.
855
00:38:13,560 --> 00:38:17,320
OK, so here we go,
the dishes from the fans.
856
00:38:17,320 --> 00:38:20,080
We have a pork larb
with a little side salad
857
00:38:20,080 --> 00:38:23,040
and sticky pork ribs
with chargrilled pineapple.
858
00:38:24,720 --> 00:38:28,760
It looks great,
but is it style over substance?
859
00:38:28,760 --> 00:38:31,240
I think we should just
dig straight in.
Yeah.
860
00:38:54,040 --> 00:38:58,920
For me, a dish like larb is really
all about big, punchy spikes
861
00:38:58,920 --> 00:39:00,240
and a lot of dynamics
862
00:39:00,240 --> 00:39:03,360
and I'm getting, um, yes, sure,
succulent pork
863
00:39:03,360 --> 00:39:06,800
but it's salty, but I'm not really
tasting much acidity.
864
00:39:06,800 --> 00:39:09,400
Even just the heat in there,
it's really not doing it for me.
865
00:39:09,400 --> 00:39:11,280
CURTIS: Mm.
866
00:39:11,280 --> 00:39:12,960
Mel, you're tough.
867
00:39:12,960 --> 00:39:15,440
I think you probably know more
about larb than I do.
868
00:39:15,440 --> 00:39:17,080
But I like it.
869
00:39:17,080 --> 00:39:19,600
I mean, to me,
it has a nice balance.
870
00:39:19,600 --> 00:39:23,680
I'm just used to it being
a lot spicier than that.
871
00:39:23,680 --> 00:39:26,760
I was a bit worried it was
gonna be dry. But it's not.
872
00:39:26,760 --> 00:39:30,280
Their choice to add pork fat into
the larb and mix it through there
873
00:39:30,280 --> 00:39:34,160
has done wonders, 'cause it's
kept it moist and delicious.
874
00:39:34,160 --> 00:39:36,720
Pork ribs, unfortunately,
totally underwhelming.
875
00:39:36,720 --> 00:39:41,200
You can tell that they missed a
trick without loading up the dry rub
876
00:39:41,200 --> 00:39:43,920
'cause they're just lacking
any type of flavour.
877
00:39:43,920 --> 00:39:46,440
And the sauce on there
is pretty tame itself.
878
00:39:46,440 --> 00:39:50,280
Yeah, losing the opportunity to kind
of really layer lots of flavour,
879
00:39:50,280 --> 00:39:53,160
add caramelisation,
that's a bit of a shame.
880
00:39:53,160 --> 00:39:55,760
I think the pork
is reasonably succulent.
881
00:39:55,760 --> 00:39:58,400
The cook on the pork is fantastic.
Yep.
882
00:39:58,400 --> 00:40:00,600
I think it's better
than I was expecting.
Yeah.
883
00:40:00,600 --> 00:40:02,800
The sauce isn't horrible, but...
884
00:40:02,800 --> 00:40:06,320
..you can tell that the two things
just haven't really melded together.
885
00:40:06,320 --> 00:40:08,360
We've had a fill of all
the fast food,
886
00:40:08,360 --> 00:40:11,160
I reckon we should hop inside and
get around some of the fancy stuff.
887
00:40:11,160 --> 00:40:13,320
What do you reckon?
I agree.
Let's go.
888
00:40:13,320 --> 00:40:16,200
There's a few more in here.
No, this is it. This is the last one.
889
00:40:16,200 --> 00:40:17,960
John, last four.
Last four.
890
00:40:17,960 --> 00:40:19,200
We're done.
891
00:40:19,200 --> 00:40:21,040
I just need one more for this round.
892
00:40:21,040 --> 00:40:22,720
How's it all tasting?
Beautiful.
893
00:40:22,720 --> 00:40:23,880
Excellent. Enjoy.
894
00:40:23,880 --> 00:40:25,680
Thanks, guys. One more is coming.
895
00:40:25,680 --> 00:40:28,680
We've done quite well
to feed 40 people in 2.5 hours.
896
00:40:28,680 --> 00:40:32,560
(ALL CHEER)
897
00:40:34,960 --> 00:40:37,120
DANIEL: But I don't know if this is
going to be good enough
898
00:40:37,120 --> 00:40:39,440
for us to all have
a shot at immunity.
899
00:40:39,440 --> 00:40:41,040
Once that chicken's cooked,
we do a plate-up.
900
00:40:41,040 --> 00:40:42,720
Yeah.
901
00:40:42,720 --> 00:40:44,840
How far off's the sauce, Sash?
Let me reduce...
902
00:40:44,840 --> 00:40:46,880
I'm straining now.
903
00:40:46,880 --> 00:40:49,160
Christina, can you strain me
that one?
904
00:40:49,160 --> 00:40:50,160
Yeah.
905
00:40:50,160 --> 00:40:52,520
We need to season it,
and we're good.
906
00:40:54,320 --> 00:40:57,080
(LAUGHS)
Whoopsie!
907
00:41:05,640 --> 00:41:07,680
The street food stalls are closed,
908
00:41:07,680 --> 00:41:10,080
our diners are ready for fancy food.
909
00:41:10,080 --> 00:41:12,120
15 minutes to go!
910
00:41:12,120 --> 00:41:14,160
CURTIS: Let's go, guys!
JOCK: Let's go!
911
00:41:14,160 --> 00:41:15,400
Here they come.
912
00:41:15,400 --> 00:41:17,360
MICHAEL: I love when the diners
walk through the door.
913
00:41:17,360 --> 00:41:18,800
It's the exciting time.
914
00:41:18,800 --> 00:41:20,720
It's when you start feeling alive
as a cook.
915
00:41:20,720 --> 00:41:23,560
Alright, guys, let's go.
We've gotta cook now. Alright.
916
00:41:23,560 --> 00:41:25,600
Hopefully, we've cooked something
fancy and amazing.
917
00:41:25,600 --> 00:41:27,440
That's what you're going to need
today in this kitchen,
918
00:41:27,440 --> 00:41:30,160
because across from us,
there's five amazing cooks
919
00:41:30,160 --> 00:41:32,920
cooking something
pretty exceptional.
920
00:41:32,920 --> 00:41:35,080
Oh, yeah. Flambe, Ali!
921
00:41:37,960 --> 00:41:40,280
I think it's all coming together
really nicely.
922
00:41:40,280 --> 00:41:43,200
Mmm. That's beautiful. More salt.
More garlic?
923
00:41:43,200 --> 00:41:46,720
ALI: Billie's made a lovely,
silky vegetable puree.
924
00:41:46,720 --> 00:41:50,080
The pressure cooker is going
with the pork stock for the jus.
925
00:41:50,080 --> 00:41:53,240
Just take the bottom one.
Just careful, it's super heavy.
926
00:41:53,240 --> 00:41:54,680
We're going to check the pork belly.
927
00:41:56,360 --> 00:41:58,280
We've got a bit of an issue
with the pork.
928
00:42:02,800 --> 00:42:05,400
It's not really cooked through.
929
00:42:05,400 --> 00:42:07,440
Alright, can we pop it down there?
Yep.
930
00:42:07,440 --> 00:42:09,520
OK, we'll just get him
back in the oven.
931
00:42:11,000 --> 00:42:13,520
We're gonna have to crank
the oven up a little bit.
932
00:42:13,520 --> 00:42:16,040
Where's the other pork?
Ali, what are you doing?
933
00:42:16,040 --> 00:42:18,800
Yeah, we're just getting this pork
back in the oven now.
934
00:42:18,800 --> 00:42:21,600
Are we going to get crispy skin?
I'll say yes.
935
00:42:22,680 --> 00:42:25,880
Curtis said this whole dish
hangs on the crispy skin.
936
00:42:25,880 --> 00:42:26,880
I know, I know.
937
00:42:26,880 --> 00:42:29,280
I hate to burden you with that
right now, but...
938
00:42:29,280 --> 00:42:30,720
I know, though. I know.
939
00:42:30,720 --> 00:42:33,360
Man, I'm worried about that.
We'll cross fingers for the pork.
940
00:42:33,360 --> 00:42:35,680
How's the rest of the dish looking?
Everything else is great.
941
00:42:35,680 --> 00:42:36,680
OK.
942
00:42:36,680 --> 00:42:38,760
I've got a horrible feeling
in my stomach.
943
00:42:38,760 --> 00:42:42,840
I'm gonna try and get it really
crispy, because if it's not,
944
00:42:42,840 --> 00:42:46,040
then we might as well pack up
and go home now, quite frankly.
945
00:42:55,520 --> 00:42:57,160
You want to try this?
Yeah. How is it?
946
00:42:57,160 --> 00:42:58,160
Good.
947
00:42:58,160 --> 00:43:00,880
The puree's done,
the rendang jus is done.
948
00:43:00,880 --> 00:43:02,120
I can get a chicken out.
949
00:43:02,120 --> 00:43:03,960
Just not sure about
the cook on the chicken.
950
00:43:03,960 --> 00:43:06,640
Yeah, take one out and we can...
Just what's good.
951
00:43:06,640 --> 00:43:09,920
Final touches on your fancy dishes!
952
00:43:09,920 --> 00:43:11,800
You have just five minutes left!
953
00:43:11,800 --> 00:43:15,000
(CHEERING)
954
00:43:16,680 --> 00:43:18,080
Do you need help taking them out?
955
00:43:18,080 --> 00:43:19,440
Yeah, do you wanna grab
this side, Tom?
956
00:43:21,000 --> 00:43:23,880
I go to help Michael take
the chicken out of the oven...
957
00:43:23,880 --> 00:43:25,720
We're taking them all out now, yeah?
Yeah, man. Yeah.
958
00:43:26,840 --> 00:43:28,240
They hit the temp.
959
00:43:28,240 --> 00:43:29,920
..the tray is kind of buckled
from the heat...
960
00:43:33,720 --> 00:43:35,440
(LOUD CLATTERING)
961
00:43:49,480 --> 00:43:51,960
best bits and
delicious exclusives at:
962
00:43:55,240 --> 00:43:56,840
Do you need help taking them out?
963
00:43:56,840 --> 00:43:58,520
Yeah. Do you wanna grab
this side, Tom?
964
00:44:00,640 --> 00:44:02,240
(LOUD CLATTERING)
965
00:44:05,200 --> 00:44:07,960
The chicken has dropped
on the floor.
966
00:44:10,800 --> 00:44:13,400
Tommy, how many did you lose?
967
00:44:13,400 --> 00:44:15,200
Did they hit the floor or not?
968
00:44:15,200 --> 00:44:16,320
WOMAN: No!
969
00:44:16,320 --> 00:44:18,280
How many did you lose?
970
00:44:18,280 --> 00:44:19,680
Oh, my God.
971
00:44:19,680 --> 00:44:21,440
That one hit the floor,
this one hit the floor.
972
00:44:21,440 --> 00:44:25,200
I've completely stuffed up this
whole challenge for our team.
973
00:44:25,200 --> 00:44:28,080
(COUNTS IN OWN LANGUAGE)
974
00:44:29,120 --> 00:44:30,760
So, we got 36 here.
975
00:44:30,760 --> 00:44:34,040
Lucky for Tommy, I think I've done
a couple of extra chickens.
976
00:44:34,040 --> 00:44:36,960
36 and 8, it's 44.
977
00:44:36,960 --> 00:44:38,880
It's going to be tight.
978
00:44:38,880 --> 00:44:41,920
Heads up, everybody!
One minute to go!
979
00:44:41,920 --> 00:44:44,360
(ALL CHEER)
980
00:44:44,360 --> 00:44:45,840
Let's start carving chicken.
981
00:44:45,840 --> 00:44:48,000
WOMAN: She looks crunchy.
Are you happy with that?
982
00:44:48,000 --> 00:44:49,480
ALI: Yeah, I think we're
gonna have to be.
983
00:44:49,480 --> 00:44:51,560
It's all coming together
really nicely.
984
00:44:51,560 --> 00:44:55,080
We've got the charred apricot
and spiced carrot puree
985
00:44:55,080 --> 00:44:56,200
on the plate.
986
00:44:56,200 --> 00:44:58,120
Oh, my God.
Look at the crackling on that.
987
00:44:58,120 --> 00:45:00,880
And a spiced jus.
With the fennel?
988
00:45:00,880 --> 00:45:03,000
I am a little bit worried
about the pork.
989
00:45:03,000 --> 00:45:06,400
It tastes really nice and the fat's
really rendered very thin, but...
990
00:45:08,720 --> 00:45:10,080
..I'm hoping it's enough.
991
00:45:11,760 --> 00:45:13,960
Alright, are we ready, Sash?
Yep, we're all good to go.
992
00:45:13,960 --> 00:45:15,440
Are you guys jumping in?
993
00:45:15,440 --> 00:45:17,160
MICHAEL: We've got less than
a minute till service.
994
00:45:17,160 --> 00:45:18,720
ALDO: Try to get on one line.
995
00:45:18,720 --> 00:45:20,000
I think we've got enough chicken.
996
00:45:20,000 --> 00:45:21,800
I've been slicing like a madman.
997
00:45:21,800 --> 00:45:24,840
Aldo starts plating
coconut and carrot puree...
998
00:45:24,840 --> 00:45:26,040
ALDO: It looks good.
999
00:45:26,040 --> 00:45:28,360
..Sashi will put the chicken on
and garnish it.
1000
00:45:28,360 --> 00:45:29,760
SASHI: Yeah, I need carrots now.
1001
00:45:29,760 --> 00:45:32,440
But it's not the fanciest
plate-up ever.
1002
00:45:32,440 --> 00:45:34,760
I think the more we plate up,
the better you get.
1003
00:45:34,760 --> 00:45:37,000
TOMMY: Sauce?
We need sauce on this one.
1004
00:45:37,000 --> 00:45:40,000
MICHAEL: I think, if it's delicious,
though, with that rendang butter,
1005
00:45:40,000 --> 00:45:42,280
we'll have a very good shot
at cooking for immunity tomorrow.
1006
00:45:42,280 --> 00:45:46,200
We want fancy food on the pass
in 10...
1007
00:45:46,200 --> 00:45:49,440
ALL: Nine, eight, seven,
1008
00:45:49,440 --> 00:45:52,200
six, five, four,
1009
00:45:52,200 --> 00:45:55,040
three, two, one.
1010
00:45:55,040 --> 00:45:57,400
Let's go!
(ALL CHEER)
1011
00:45:57,400 --> 00:45:58,440
Service, please.
1012
00:45:58,440 --> 00:45:59,680
Service.
1013
00:46:03,720 --> 00:46:05,520
So, fancy food, eh?
CURTIS: Oh, yes.
1014
00:46:05,520 --> 00:46:06,520
ANDY: Let's do it.
1015
00:46:06,520 --> 00:46:08,480
It's fair to say that
they've both had
1016
00:46:08,480 --> 00:46:10,520
their fair share of problems
today during the cook.
1017
00:46:10,520 --> 00:46:11,680
But you know what?
1018
00:46:11,680 --> 00:46:15,080
Both of them look as if they've got
a good dish on the pass at the end.
1019
00:46:15,080 --> 00:46:17,760
So shall we get the first one in?
CURTIS AND ANDY: Let's do it.
1020
00:46:18,880 --> 00:46:21,920
ALI: Alright, salted.
One, two, three. One, two, three.
1021
00:46:21,920 --> 00:46:23,200
Alright. Service!
1022
00:46:28,200 --> 00:46:30,680
MELISSA: Hello.
Thank you.
1023
00:46:30,680 --> 00:46:32,040
Thank you.
1024
00:46:32,040 --> 00:46:33,760
Thank you.
Thank you.
1025
00:46:33,760 --> 00:46:38,200
So, we have pork belly with a spiced
carrot and charred apricot puree,
1026
00:46:38,200 --> 00:46:42,600
grilled baby fennel served with
fennel oil and a spiced jus.
1027
00:46:42,600 --> 00:46:45,280
Enjoy.
JOCK: It looks fancy.
1028
00:46:45,280 --> 00:46:48,560
I'm going to tick that box.
MELISSA: Yeah. Let's do it.
1029
00:47:08,120 --> 00:47:10,800
That sauce has, like,
got so much power.
1030
00:47:10,800 --> 00:47:13,000
It is full-on, but in a good way.
1031
00:47:13,000 --> 00:47:14,640
And the puree is silky smooth,
isn't it?
1032
00:47:14,640 --> 00:47:16,040
I mean, it's really velvety.
1033
00:47:16,040 --> 00:47:18,400
It's just delicious, you know?
Mm.
1034
00:47:18,400 --> 00:47:20,920
But the pork belly,
there's no getting around it,
1035
00:47:20,920 --> 00:47:22,560
it is chewy.
1036
00:47:22,560 --> 00:47:25,120
By stacking the trays
on top of each other,
1037
00:47:25,120 --> 00:47:28,880
it just didn't get the heat
through the pork for long enough.
1038
00:47:28,880 --> 00:47:31,120
That's right.
And then the skin suffered.
1039
00:47:31,120 --> 00:47:32,320
But bones of a great dish.
1040
00:47:33,840 --> 00:47:36,640
Carrots, Christina. More chicken.
1041
00:47:38,160 --> 00:47:39,720
Service, please.
1042
00:47:39,720 --> 00:47:41,080
OK, good. Nice.
1043
00:47:46,880 --> 00:47:50,880
Thank you.
1044
00:47:50,880 --> 00:47:54,760
So, we have roasted chicken
with a rendang-flavoured jus,
1045
00:47:54,760 --> 00:47:59,760
coconut and carrot puree, roasted
carrots and crispy chicken skin.
1046
00:47:59,760 --> 00:48:01,640
Enjoy.
1047
00:48:01,640 --> 00:48:04,160
Well, I think the presentation,
um...
1048
00:48:05,480 --> 00:48:08,840
Do you think it's fine?
Do you think it's fancy?
1049
00:48:08,840 --> 00:48:10,040
Um...
1050
00:48:12,240 --> 00:48:13,720
..yes and no.
1051
00:48:31,000 --> 00:48:32,280
MELISSA: Wow.
1052
00:48:38,120 --> 00:48:40,240
It might not look super fancy,
1053
00:48:40,240 --> 00:48:43,000
but in terms of flavours
and how it was cooked,
1054
00:48:43,000 --> 00:48:46,520
that's, you know, any
fine dining standard, for sure.
1055
00:48:46,520 --> 00:48:50,040
Mm. The chicken's
cooked to perfection.
1056
00:48:50,040 --> 00:48:53,520
To keep a breast that moist
shows some real skill.
1057
00:48:53,520 --> 00:48:58,480
The rendang sauce maintained
its humble soul
1058
00:48:58,480 --> 00:49:03,080
yet was elevated to elegant heights,
which I was really happy to see.
1059
00:49:03,080 --> 00:49:06,680
Very skilful, very clever.
1060
00:49:06,680 --> 00:49:10,600
And its dish of the day
by an absolute country mile.
1061
00:49:10,600 --> 00:49:13,200
Hear, hear.
Hear, hear.
1062
00:49:13,200 --> 00:49:14,720
ALL: Service!
1063
00:49:14,720 --> 00:49:19,320
(ALL CHEER)
1064
00:49:19,320 --> 00:49:20,880
Service, please!
1065
00:49:20,880 --> 00:49:23,880
Chicken Man. We had two extra,
so we were right.
1066
00:49:35,040 --> 00:49:37,600
There's so many of you, still.
1067
00:49:37,600 --> 00:49:39,240
(ALL LAUGH)
1068
00:49:39,240 --> 00:49:41,600
Sorry.
It's alright, I'll go.
1069
00:49:44,600 --> 00:49:47,280
Waiting for your cull.
(CHATTER AND LAUGHTER)
1070
00:49:47,280 --> 00:49:49,160
There were some pleasant
surprises today.
1071
00:49:50,680 --> 00:49:52,760
But there were also
some simple mistakes
1072
00:49:52,760 --> 00:49:54,840
that absolutely cost some of you.
1073
00:49:58,240 --> 00:49:59,920
So, we'll start with the fast cooks.
1074
00:50:01,920 --> 00:50:04,640
Fans, your larb was pretty tasty...
1075
00:50:05,960 --> 00:50:09,200
..but without a dry rub,
1076
00:50:09,200 --> 00:50:11,760
your pork ribs, they were
in trouble from the start.
1077
00:50:11,760 --> 00:50:13,680
While they were cooked perfectly,
1078
00:50:13,680 --> 00:50:15,520
they were pretty light-on
with flavour.
1079
00:50:18,320 --> 00:50:19,680
Favourites...
1080
00:50:20,880 --> 00:50:23,880
..we were so excited
by the sound of your wings.
1081
00:50:25,080 --> 00:50:26,560
I think you hit the spot.
1082
00:50:28,080 --> 00:50:30,120
Sarah, Mindy and Julie,
1083
00:50:30,120 --> 00:50:32,400
we all doubted
that chicken shawarma...
1084
00:50:34,000 --> 00:50:35,160
..but it was delicious.
1085
00:50:36,520 --> 00:50:39,560
In fact, favourites,
if we walked past your dish
1086
00:50:39,560 --> 00:50:43,360
at a street food vendor,
we would have bought the lot.
1087
00:50:43,360 --> 00:50:45,600
And that's why you won
the fast-food course.
1088
00:50:45,600 --> 00:50:47,080
Yes! Yes!
1089
00:50:47,080 --> 00:50:49,760
(CHEERING)
1090
00:50:49,760 --> 00:50:51,040
Yes!
1091
00:50:57,400 --> 00:51:00,800
I'm going to replay that
over and over and over again, Jules.
1092
00:51:00,800 --> 00:51:01,960
Yes!
1093
00:51:04,680 --> 00:51:07,560
So, it's one-nil to the favourites.
1094
00:51:07,560 --> 00:51:10,520
Now let's move on
to our fancy course.
1095
00:51:10,520 --> 00:51:16,800
Fans, your plate looked every part
an elegant, fine-dining dish,
1096
00:51:16,800 --> 00:51:18,520
but your pork was chewy.
1097
00:51:20,040 --> 00:51:21,160
Undercooked.
1098
00:51:21,160 --> 00:51:25,960
Favourites, your plate looked
less fancy than the fans',
1099
00:51:25,960 --> 00:51:28,280
but when it came to flavour
and execution,
1100
00:51:28,280 --> 00:51:31,480
it was about as fancy as it gets.
1101
00:51:31,480 --> 00:51:35,320
Perfectly cooked chicken
paired with elegant rendang jus
1102
00:51:35,320 --> 00:51:37,880
and the silkiest of purees.
1103
00:51:37,880 --> 00:51:40,080
We were blown away.
It was dish of the day.
1104
00:51:40,080 --> 00:51:42,320
And that's why, favourites,
you also won!
1105
00:51:42,320 --> 00:51:43,960
Yes! Yes!
1106
00:51:55,160 --> 00:51:56,680
Alright.
1107
00:51:56,680 --> 00:51:59,520
You'll be back here tomorrow
to battle out amongst yourselves
1108
00:51:59,520 --> 00:52:03,520
for that all-important immunity
from Sunday night's elimination.
1109
00:52:03,520 --> 00:52:06,920
The good news is, Curtis
is going to be here too.
1110
00:52:06,920 --> 00:52:09,840
(CHEERING)
Yes! Yes!
1111
00:52:09,840 --> 00:52:12,480
(ALL LAUGH)
1112
00:52:14,160 --> 00:52:17,720
So, listen, well done, all of you,
today. It was a huge day.
1113
00:52:17,720 --> 00:52:20,200
Go home, make yourselves a cup
of tea, put your feet up,
1114
00:52:20,200 --> 00:52:23,360
be kind to each other, and we'll see
you back here tomorrow.
1115
00:52:23,360 --> 00:52:24,760
See ya.
Great job, guys.
1116
00:52:24,760 --> 00:52:27,640
Good stuff. Well done. See ya later.
(APPLAUSE)
1117
00:52:31,320 --> 00:52:33,560
SARAH: OK, maybe my crush
is back now.
1118
00:52:33,560 --> 00:52:35,080
(LAUGHTER)
1119
00:52:36,440 --> 00:52:40,000
VOICEOVER: Tomorrow night
on MasterChef Australia,
1120
00:52:40,000 --> 00:52:44,480
it's a delicate balance
as the favourites fight for immunity.
1121
00:52:45,560 --> 00:52:49,760
As your pantry increases,
your time decreases.
1122
00:52:51,000 --> 00:52:52,160
Let's do it! Whoo!
1123
00:52:52,160 --> 00:52:54,160
Who will beat the clock...
1124
00:52:54,160 --> 00:52:56,200
I've never felt
this kind of pressure.
1125
00:52:56,200 --> 00:52:57,440
Oh, what am I doing?
1126
00:52:57,440 --> 00:53:00,280
..and who will make
the best dish?
1127
00:53:00,280 --> 00:53:02,200
I need every single
minute I can get.
1128
00:53:08,480 --> 00:53:10,480
Captions by Red Bee Media
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