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up. See
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up. See you
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up. See you at
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NARRATOR: Previously
on MasterChef Australia...
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(CHEERING AND APPLAUSE)
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..with a pastry queen
in the house...
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I've brought you...
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CONTESTANTS: Ooh!
Oh, whoa!
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..my eclair.
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..they had to step up
their choux game.
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You don't want to be in round 2.
Bloody oath, I don't.
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The only 'shoes'
I've heard of in the past
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are the ones you wear on your feet.
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NARRATOR: Sweet or savoury,
they were packed with flavour.
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JOCK: I love everything about it.
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The texture, the zinginess.
MELISSA: You've nailed the choux.
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I think you did an amazing job.
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Loved the concept.
Really, really great choux.
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ANDY: Perfection, like, seriously.
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(CHEERING AND APPLAUSE)
Thank you. Thank you.
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And after two rounds, Larissa said
goodbye to the MasterChef kitchen.
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LARISSA: I'm so gutted.
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But not for long.
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It's not the last
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you're gonna see of me because
I do have the Second Chance Apron.
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Tonight, can they handle the heat...
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GRACE: It is chaos in the kitchen.
There's so much going on around me.
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..of the very first
Service Challenge?
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(BIRDSONG)
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(ALL TALK AT ONCE)
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Wonder what it's gonna be today.
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I'm thinking fish.
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Oh, yes!
You're always thinking fish.
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Let's have fun today, then.
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MasterChef has just been
an amazing ride.
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They say secrets and surprises.
Every single day is different.
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ANDY: Here we go!
(CHEERING AND APPLAUSE)
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Down the front, gang!
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ADI: There's rows upon rows
of tables beautifully set up.
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It's clearly a Service Challenge
and I'm so nervous.
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MAN: That's a bit fancy.
Become too real.
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Most I've cooked for
sort of eight people,
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maybe 10 people at a time,
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at a dinner party.
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I don't know how to cook for
a whole restaurant full of people.
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Oh, wow! Oh, wow!
Oh, man!
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Well, morning, everybody!
CONTESTANTS: Morning.
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It is so good
to have you all back in here.
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We are almost at a full house.
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00:02:25,840 --> 00:02:28,440
Rue, Brent and Amy,
they're still recovering at home.
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But you're all here ready to go,
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and you might have guessed it,
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today it is a Team Service Challenge.
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(CONTESTANTS CHEER)
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So you are gonna need one of these.
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Grab an apron
and then get in your team.
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No looking.
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Second to reach in the bag
and I pull out a blue apron.
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So my team today
I'm pretty stoked with.
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I've got Jess, Robbie,
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Adi, Ralph, myself and Theo.
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Snap! Ohh!
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CATH: So, I'm on the green team.
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So I'm with my buddy Rhi,
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and they've got a few
of the young folks,
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Phil, Alice, Grace, Antonio.
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What a beautiful bunch.
What a great mix.
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Now, seeing as it's
Secret to Success Week,
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and this is your first
Service Challenge after all,
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we've called on a couple of old mates
to give you a few pointers.
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These guys, they've been in
your shoes before.
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They've had the same fears
and the same dreams.
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And now they have their own hugely
successful restaurants.
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Please welcome from Sum Yung Guys,
Matt Sinclair.
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And from GAJA...
Oh!
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..Sashi Cheliah!
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(CHEERING AND APPLAUSE)
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(GASPS) Oh!
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Yeah, real pinch-myself moment.
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First Service Challenge,
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and Matt Sinclair and Sashi
walk in the kitchen.
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Like, how freaking cool,
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like, literally MasterChef royalty.
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JOCK: Gentlemen, so good to have you
back in the MasterChef kitchen.
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00:04:09,480 --> 00:04:11,400
It's always great to be back here.
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Business in Adelaide pumping?
Yes.
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And we also just started
a new one in India.
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So, yeah, bit crazy.
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In India, ladies and gentlemen.
Amazing.
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Matt, what about you?
Just at Sum Yung.
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Yeah?
So, we've moved to a new location.
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We're in Noosaville, so more
in the heart of Noosa now.
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Is there more seats
in the restaurant?
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Because every time I go there,
I can't get a bloody booking.
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(LAUGHTER)
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There is a few more seats.
It's not funny.
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We've managed to extend it
a little bit.
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00:04:37,320 --> 00:04:39,840
Ralph, when we talk about MasterChef,
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these are two huge names.
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Big heavy hitters.
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Yeah, it's amazing.
It's, I guess, what we aspire to be.
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So who are you hoping for
in your team?
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Yeah, look...
Oh!
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I'm not even playing that game.
I'm just gonna...
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(LAUGHTER)
I was gonna...
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They're both really good
and I just want...
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Any one of them would be amazing.
(LAUGHTER)
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Rhiannon, how is it to see these two,
particularly Matt?
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Well, I've been to Sum Yung
four times,
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and, yeah, I'm stoked.
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(LAUGHTER)
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Well, the good news today
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is that Matt and Sashi
are your team captains.
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Oh, yes!
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And the good news for you,
Rhiannon, is that Matt...
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..is on your team.
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Yay!
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Sashi, you're with the blue team.
Boys, go and join your team.
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I'm, like, jumping in the air
like a crazy woman.
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To be able to have Matt Sinclair
in our kitchen
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is to me, like, the ultimate.
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How are you going?
Good to meet you!
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This is a real fangirl moment
for me.
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Oh, my God, yes!
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Underneath both of these cloths
are some ingredients.
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Three here for the entree.
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Three for the main.
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Your team needs to choose
one of these ingredients
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to feature in each course,
but once chosen...
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..the ingredient will be off
the menu for the other team.
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CONTESTANTS: Ooh!
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You will have 2.5 hours
before your entrees
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need to leave the pass,
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and you're cooking entree and main
for 30 diners each, plus us.
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DECLAN: Three items for entrees,
three items for main.
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I'm hoping there's gonna be
a fish under there.
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Today, the best team will head
into tomorrow's Immunity Challenge,
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where Malissa up there
has already earned her spot.
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And as soon as we reveal
these ingredients...
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..your time will start.
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What?
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So are you ready?
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CONTESTANTS: Yes!
Good, because your time starts now.
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Oh!
(ALL TALK AT ONCE)
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Fish.
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Ralph charges for that coral trout.
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And big Ralph, 6'5,
no-one's getting past him.
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Grab it, grab it, grab it.
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So we've got the coral trout
that we need to feature in our main,
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and cucumber in our entree.
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Cucumber. Can we...
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I sort of get around it
and look back to my team,
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and I think I yell out...
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Can we have eggplant?
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"Eggplant, eggplant,"
about 10 times.
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Eggplant.
What was the other one?
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And pork, alright.
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What's that?
Pork belly and eggplant.
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OK.
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And the penny sort of drops
that I really went for this.
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I'm gonna really need to pull
through with an idea here.
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Entree. So, you're the one
that grabbed the eggplant.
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Where was your head at, my friend?
What have you got? Let's go.
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I think we do, like,
some sort of, like,
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sweet soy, sticky chilli glaze
on them
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and then we can just stack it
with heaps of, like,
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fresh coriander, chilli,
some crunch.
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Has anyone got any ideas of what
we could do with the pork?
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Should we do braised?
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Because then, like, we've got
the time, we can slow-cook it.
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We can put it in, like, you know,
some beautiful Asian, sort of...
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In the pressure cooker?
Yeah.
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You think it's too similar,
the dishes?
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(CLEARS THROAT)
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I just feel like it's both the same
dish, one is pork, one is eggplant.
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Yeah.
Yeah, that's what I think.
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It's the same thing. So it has
to be... One has to change.
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That's stumping me, the eggplant.
Yeah.
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Yeah, that's a hard one, isn't it?
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RHIANNON: I'm stressing about
the time that's ticking away,
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and we still don't have a dish,
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and you've got to kind of make it
cohesive with your entree as well,
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and we've got eggplant.
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Well, could we...
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I know it's a bit more work,
but could we braise our pork
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and then deep-fry it
so it's crispy.
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Have you done that before?
Yeah, I've done it before.
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I take the lead because we kind of
weren't going anywhere,
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and I felt like someone
had to just go,
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"Let's just go with this."
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So, yeah,
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today for main were doing
an Asian-style crispy pork belly
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with a green mango salad,
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and some kind of glazed eggplant
for entree.
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If you're feeling confident
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in doing the sweet,
smoky-style eggplant as a starter,
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as long as you can turn it
into a dish
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that someone can sit down with a
knife and fork, eat it and enjoy it.
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You're gonna have to get moving.
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00:08:51,200 --> 00:08:53,440
(DRAMATIC MUSIC)
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We really need to motor.
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00:09:02,080 --> 00:09:04,640
Any idea on what do you want to do
with fish?
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I thought, for the main dish,
we do a nice curry.
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Curry and fish?
Fish, and have some rice.
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Fish curry.
For the main meal.
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I think it's an absolute no-brainer
doing a curry
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with Sashi as our captain,
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Robbie, me with the fish.
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So for the blue team's main,
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we're gonna be making
a yellow fish curry with cumin rice.
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Since now we have a good idea
on the fish, what does it go with?
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00:09:26,040 --> 00:09:28,240
I'm a bit worried about cucumber.
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We gotta make sure that
that ties in with that as well.
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What are you gonna do with this?
What are we gonna do with cucumbers?
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00:09:34,600 --> 00:09:37,000
Sashi, you know,
asks us for an idea,
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00:09:37,000 --> 00:09:39,640
and for some reason
everyone looks at me.
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I think we do a sort of
Indian marinated prawns,
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a raita sauce with the cucumber.
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00:09:44,480 --> 00:09:46,320
And do you think
that's enough for cucumber?
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Just remember the cucumber
must be there.
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Featured.
Featured prominently.
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Yeah, so I think...
yeah, I think a granita
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with pickled cucumber...
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00:09:55,960 --> 00:09:58,320
Yeah, you can have pickle
or something like that, yeah.
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00:09:58,320 --> 00:10:01,480
We're just spitballing ideas
over the table
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and thinking of how we could use
cucumber in an Indian fashion.
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And I sort of throw out
the idea of raita,
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00:10:07,080 --> 00:10:08,960
which is cucumber and yoghurt.
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Sashi thinks it could be good,
but we need to make sure
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00:10:11,840 --> 00:10:13,920
that the cucumber is highlighted
in the dish.
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00:10:13,920 --> 00:10:17,360
Let's do the cucumber
in a couple of ways.
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Yeah, OK.
Yeah, nice.
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00:10:19,280 --> 00:10:20,640
A pickle.
Yeah.
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00:10:20,640 --> 00:10:21,680
Fresh.
Yeah.
235
00:10:21,680 --> 00:10:25,400
A cucumber and mint
and chilli granita.
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00:10:25,400 --> 00:10:26,440
Yeah.
237
00:10:26,440 --> 00:10:30,000
I love Sashi. I've seen him on both
of his seasons of MasterChef.
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00:10:30,000 --> 00:10:32,600
I know he's got
his great restaurant, GAJA.
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00:10:32,600 --> 00:10:36,160
He's an amazing cook
who knows how to layer flavour.
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00:10:36,160 --> 00:10:38,120
So you need a about 80 prawns,
minimum.
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00:10:38,120 --> 00:10:39,200
Yeah, yeah.
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Theo's gonna get started
on the granita.
243
00:10:41,840 --> 00:10:44,000
I'm gonna get started on prepping
the cucumbers,
244
00:10:44,000 --> 00:10:46,840
and Jess is gonna be
working on all of our prawns.
245
00:10:46,840 --> 00:10:49,320
I'm in my element, shelling prawns.
246
00:10:49,320 --> 00:10:52,920
We need about 80 of these prawns
peeled and de-veined,
247
00:10:52,920 --> 00:10:54,720
which is a lot of work.
248
00:10:54,720 --> 00:10:58,000
We've chosen a really finicky
protein in prawns
249
00:10:58,000 --> 00:10:59,840
to be cooking for
this Service Challenge,
250
00:10:59,840 --> 00:11:01,920
but I'm thinking if we marinate
the prawns
251
00:11:01,920 --> 00:11:03,760
in some Indian spices and flavours,
252
00:11:03,760 --> 00:11:06,600
that's gonna elevate this dish
to another level.
253
00:11:06,600 --> 00:11:08,800
Really want to do well today,
and he's in the house,
254
00:11:08,800 --> 00:11:10,040
so I want to impress him.
255
00:11:15,840 --> 00:11:17,320
JOCK: Two tables.
MELISSA: Yep.
256
00:11:17,320 --> 00:11:18,680
Two different choices.
257
00:11:18,680 --> 00:11:22,400
Obviously cucumbers, pumpkin
and eggplant on that first table.
258
00:11:22,400 --> 00:11:23,960
The blue team went for the cucumber.
259
00:11:23,960 --> 00:11:25,560
Straight to cucumber.
Yeah, for the entree.
260
00:11:25,560 --> 00:11:27,120
I'm shocked by that.
Yeah.
261
00:11:27,120 --> 00:11:28,760
And then on the green team,
eggplant.
262
00:11:28,760 --> 00:11:29,760
Yeah.
263
00:11:29,760 --> 00:11:32,840
I think they kind of got
the eggplant thinking that,
264
00:11:32,840 --> 00:11:33,840
and now they're like...
265
00:11:33,840 --> 00:11:35,640
What do we do now?
What do we do?
266
00:11:35,640 --> 00:11:36,640
Yeah.
267
00:11:36,640 --> 00:11:40,680
Main course, even more interesting.
Coral trout from the blue team.
268
00:11:40,680 --> 00:11:42,440
Yeah.
And pork belly from the green team.
269
00:11:42,440 --> 00:11:45,800
There's a lot of work
to fillet coral trout,
270
00:11:45,800 --> 00:11:47,600
pin-bone it and prepare it,
271
00:11:47,600 --> 00:11:49,760
you know, plate-ready for 30 covers.
272
00:11:49,760 --> 00:11:52,560
On the other side of things,
pork belly is a smart choice
273
00:11:52,560 --> 00:11:53,920
for a Service Challenge.
274
00:11:53,920 --> 00:11:55,920
If you choose the right recipe.
275
00:11:55,920 --> 00:12:00,160
Because if you're going for an
even, crispy skin for 33 portions,
276
00:12:00,160 --> 00:12:02,120
and you don't know
what you're doing,
277
00:12:02,120 --> 00:12:04,040
that's stitching yourself up.
278
00:12:04,040 --> 00:12:05,320
But also portion control.
279
00:12:05,320 --> 00:12:08,120
This is gonna be
their first experience
280
00:12:08,120 --> 00:12:11,760
of making enough of a sauce,
making enough of a curry,
281
00:12:11,760 --> 00:12:13,320
proportionally controlling
the protein.
282
00:12:13,320 --> 00:12:15,440
And that is a whole new experience
for them today.
283
00:12:15,440 --> 00:12:17,360
How we looking, guys?
Good. How are you going?
284
00:12:17,360 --> 00:12:19,800
PHIL: Getting there, mate.
Good, good. Yum.
285
00:12:21,680 --> 00:12:26,120
So I'm working the main,
which is braised pork belly.
286
00:12:26,120 --> 00:12:30,760
We've got Phil doing the stock,
Rhi making the sauce,
287
00:12:30,760 --> 00:12:32,240
I'm doing the pork.
288
00:12:32,240 --> 00:12:34,040
It's a lot of work.
289
00:12:34,040 --> 00:12:36,360
Pork for 30 people,
it's a fair bit of pork.
290
00:12:36,360 --> 00:12:38,520
So we're planning on...
291
00:12:38,520 --> 00:12:40,680
..I think it's about
160 grams per person.
292
00:12:40,680 --> 00:12:42,720
So we've just got to
get that right now.
293
00:12:42,720 --> 00:12:44,120
So, actually, thanks for the tip,
294
00:12:44,120 --> 00:12:45,880
because I need to actually
get the scales.
295
00:12:46,880 --> 00:12:49,000
It's very important that all dishes
296
00:12:49,000 --> 00:12:51,920
have to be consistent
in any Service Challenge.
297
00:12:51,920 --> 00:12:54,600
So we're trying to work out
298
00:12:54,600 --> 00:12:56,600
the quantity that we need.
299
00:12:56,600 --> 00:13:00,480
150 per person times 30.
300 by 15.
300
00:13:00,480 --> 00:13:03,360
MATT: Yep.
4.5 plus extra.
301
00:13:03,360 --> 00:13:05,280
Yeah.
302
00:13:05,280 --> 00:13:07,600
If we don't get the quantities
right now,
303
00:13:07,600 --> 00:13:10,560
we may not be able to serve plates
which are consistent
304
00:13:10,560 --> 00:13:13,160
because it needs time to be braised
in the pressure cooker.
305
00:13:14,160 --> 00:13:17,320
Alright, I'm trying to do my maths.
I think you need about eight.
306
00:13:17,320 --> 00:13:22,040
So it's trying to get that right
and trying to do it under pressure.
307
00:13:22,040 --> 00:13:24,280
It's not the kind of thing
you can just whip up.
308
00:13:24,280 --> 00:13:27,320
Like, this is probably a good hour,
1.5-hour process,
309
00:13:27,320 --> 00:13:31,120
so there's no chance of recouping
it if they haven't got enough.
310
00:13:31,120 --> 00:13:33,640
We need about six kilos.
311
00:13:33,640 --> 00:13:35,800
So, three threes are nine.
312
00:13:35,800 --> 00:13:38,520
We've worked it out
that we want 120 portions.
313
00:13:38,520 --> 00:13:40,120
You count it out
and I'll keep chopping.
314
00:13:40,120 --> 00:13:43,520
We need to get this in, though,
so I'm just gonna get another bowl.
315
00:13:43,520 --> 00:13:46,240
Oh, my goodness,
yeah, I'm doing maths.
316
00:13:46,240 --> 00:13:47,400
OK, I'm up to 50.
317
00:13:47,400 --> 00:13:49,560
My brain's not working.
It's not maths.
318
00:13:49,560 --> 00:13:51,200
I'm cooking, I'm not doing maths.
319
00:13:51,200 --> 00:13:53,320
69, I'm up to.
320
00:13:53,320 --> 00:13:55,360
OK, So we're at 70 there.
321
00:13:55,360 --> 00:13:57,520
So, that's 72.
322
00:13:57,520 --> 00:14:00,720
I'm not a finance person.
You know, this is just not my brain.
323
00:14:00,720 --> 00:14:03,280
72.
72, and I just put in...
324
00:14:03,280 --> 00:14:04,320
I just put in 12.
325
00:14:04,320 --> 00:14:07,480
But it's...
Have we got enough pork?
326
00:14:07,480 --> 00:14:11,320
I pray to God you don't fall short.
Yeah.
327
00:14:11,320 --> 00:14:12,880
Yeah.
Yeah.
328
00:14:12,880 --> 00:14:15,840
I hope that they've really done
their calculations
329
00:14:15,840 --> 00:14:18,880
because there's probably gonna be
a couple of them
330
00:14:18,880 --> 00:14:21,080
that will have to answer for it
if there's not enough.
331
00:14:31,680 --> 00:14:34,120
that Team Challenges
are a very different ball game.
332
00:14:34,120 --> 00:14:38,360
You've got 90 minutes till service.
Come on, guys, push! Push! Push!
333
00:14:41,760 --> 00:14:44,520
MATT: So, how, like, how long
till you get this pork in?
334
00:14:44,520 --> 00:14:47,040
Well, it's all done, so...
So, the pork's all done.
335
00:14:47,040 --> 00:14:49,440
Do it. It's there. Do it.
336
00:14:49,440 --> 00:14:51,400
OK, we've got to get it in, so...
337
00:14:51,400 --> 00:14:55,000
The pork's going in, it's done,
lids are on, timers done.
338
00:14:55,000 --> 00:14:56,720
Whew!
339
00:14:56,720 --> 00:14:57,720
This?
Yeah.
340
00:14:57,720 --> 00:14:59,800
Let's do all the lids.
341
00:14:59,800 --> 00:15:01,640
Just let that do its thing,
342
00:15:01,640 --> 00:15:06,840
then it's onto all the other prep
for the green mango salad.
343
00:15:06,840 --> 00:15:08,520
I remember these days.
344
00:15:08,520 --> 00:15:11,240
Mm, the early days.
(LAUGHS)
345
00:15:11,240 --> 00:15:13,840
When you had no idea.
No idea.
346
00:15:13,840 --> 00:15:15,760
Far out.
347
00:15:15,760 --> 00:15:18,680
Declan is my name
and fish is my game. (LAUGHS)
348
00:15:18,680 --> 00:15:21,120
I'm in my element here
and I'm loving it.
349
00:15:21,120 --> 00:15:24,080
Jesus!
(LAUGHTER)
350
00:15:24,080 --> 00:15:26,160
That's the level of confidence
we're working with today.
351
00:15:26,160 --> 00:15:28,080
For today's Team Challenge,
352
00:15:28,080 --> 00:15:29,920
I'm on the blue team.
353
00:15:29,920 --> 00:15:31,440
Sashi's our captain.
354
00:15:31,440 --> 00:15:34,520
Just don't burn your curry, Sashi.
Don't burn your curry, mate, OK?
355
00:15:34,520 --> 00:15:36,520
No way! That will not happen
this time.
356
00:15:36,520 --> 00:15:40,560
And I've got Ralph, Robbie,
Adi, Theo and Jess.
357
00:15:40,560 --> 00:15:42,280
And so I'm just working on the main,
358
00:15:42,280 --> 00:15:44,800
so coral trout curry.
359
00:15:44,800 --> 00:15:47,920
So, we're cooking
Grandpa Robbie's curry today.
360
00:15:47,920 --> 00:15:49,400
Hello, girls.
Hello, Robbie.
361
00:15:49,400 --> 00:15:50,480
Hello, Robbie.
362
00:15:50,480 --> 00:15:52,480
And he is a master of flavour.
363
00:15:52,480 --> 00:15:54,640
Cardamom, coriander.
364
00:15:54,640 --> 00:15:57,520
My God, you are in my forte.
(BOTH LAUGH)
365
00:15:57,520 --> 00:15:59,920
Who else would we want to leave
in charge of the curry?
366
00:15:59,920 --> 00:16:03,480
I'm thinking he's much more
experienced than all of us here.
367
00:16:03,480 --> 00:16:06,640
Hey, Rob? Expectation.
(BOTH LAUGH)
368
00:16:09,160 --> 00:16:10,520
I'm gonna make the yellow curry
369
00:16:10,520 --> 00:16:12,840
'cause I think a yellow curry
goes good with the fish.
370
00:16:12,840 --> 00:16:17,120
Your galangal, your ginger,
the turmeric, lemongrass.
371
00:16:17,120 --> 00:16:19,160
Blend it all up,
make the smooth paste.
372
00:16:19,160 --> 00:16:22,280
The needs to be in the pot
in the next five minutes.
373
00:16:22,280 --> 00:16:25,080
Yep.
If not, you'll be in trouble.
374
00:16:25,080 --> 00:16:26,480
OK, brother.
(BOTH LAUGH)
375
00:16:26,480 --> 00:16:29,520
Cook it well and know
when to stop cooking it.
376
00:16:30,800 --> 00:16:33,360
It's nothing like what I'm used to,
brother. Far out.
377
00:16:33,360 --> 00:16:35,360
I think there's a lot of pressure
on my shoulders,
378
00:16:35,360 --> 00:16:37,480
because I've never done restaurant
sort of cooking before,
379
00:16:37,480 --> 00:16:41,000
and at home
we just chuck the fish on the coals
380
00:16:41,000 --> 00:16:44,640
and we just make a big curry
and be sitting around the camp fire.
381
00:16:44,640 --> 00:16:47,200
For me, I'm thinking,
"Is my food good enough
382
00:16:47,200 --> 00:16:48,480
"to be in a restaurant?"
383
00:16:48,480 --> 00:16:51,600
God, he's not even tasting my food.
He's supposed to be my expert.
384
00:16:51,600 --> 00:16:54,000
(LAUGHS) He's just kicking back.
He goes, "No worries, you're right.
385
00:16:54,000 --> 00:16:55,120
"No worries, Robbie."
386
00:16:55,120 --> 00:16:57,200
I just hope I can pull it off.
387
00:16:58,760 --> 00:17:00,520
So, I'm on the entree course,
388
00:17:00,520 --> 00:17:03,120
and we are featuring eggplant.
389
00:17:03,120 --> 00:17:05,920
So we're gonna do, like,
a sticky-glazed eggplant.
390
00:17:05,920 --> 00:17:08,480
Oh, the nerves are kicking in.
391
00:17:08,480 --> 00:17:10,680
In true MasterChef fashion,
392
00:17:10,680 --> 00:17:12,200
the pressure is really on.
393
00:17:12,200 --> 00:17:14,560
So you cook this at home?
394
00:17:14,560 --> 00:17:15,920
No. (LAUGHS)
395
00:17:15,920 --> 00:17:18,440
That's what it sounded like!
(LAUGHS) No?
396
00:17:18,440 --> 00:17:20,240
Alright, perfect.
397
00:17:20,240 --> 00:17:22,680
I feel like I have picked
this eggplant
398
00:17:22,680 --> 00:17:26,480
and so I need to make sure today
that this could be a winning dish.
399
00:17:26,480 --> 00:17:29,120
How many are we thinking of doing?
We need to do 30.
400
00:17:29,120 --> 00:17:30,720
And a few extra.
34...
401
00:17:30,720 --> 00:17:32,800
Let's do, like, 40 at least,
402
00:17:32,800 --> 00:17:34,720
just in case any of them
don't work out.
403
00:17:34,720 --> 00:17:37,440
I've got Alice and Antonio
working up the front with me,
404
00:17:37,440 --> 00:17:38,760
scoring those eggplants,
405
00:17:38,760 --> 00:17:40,240
making sure that we've got enough
406
00:17:40,240 --> 00:17:43,040
and a few extra
just in case anything goes wrong.
407
00:17:44,280 --> 00:17:46,600
Do you like eggplant?
I... Yeah.
408
00:17:46,600 --> 00:17:49,000
And I begin working on the sauce.
409
00:17:49,000 --> 00:17:50,920
As soon as you guys have done that,
410
00:17:50,920 --> 00:17:53,360
I'll need some help
prepping this sauce.
411
00:17:53,360 --> 00:17:56,520
This sauce is going to be the most
important part of our dish,
412
00:17:56,520 --> 00:18:01,000
and I still don't know
what I'm doing with it.
413
00:18:01,000 --> 00:18:03,400
Any tips, Matt? (LAUGHS)
414
00:18:03,400 --> 00:18:06,880
I feel really excited to have
Matt Sinclair on our team,
415
00:18:06,880 --> 00:18:09,440
and to be able to just
communicate with him
416
00:18:09,440 --> 00:18:12,560
and pick his brain
in terms of what he would do,
417
00:18:12,560 --> 00:18:14,520
and throwing around
a few different ideas.
418
00:18:14,520 --> 00:18:16,240
You want it, like, set and forget,
419
00:18:16,240 --> 00:18:17,920
blast it in the oven, finish it up,
420
00:18:17,920 --> 00:18:19,800
and then you've got time
to dress it up.
421
00:18:19,800 --> 00:18:21,160
Let's do that.
I do miso-sake-mirin.
422
00:18:21,160 --> 00:18:23,400
And to caramelise,
I basically paint it on.
423
00:18:23,400 --> 00:18:25,360
And you have your oven cranked up?
Cranked up.
424
00:18:25,360 --> 00:18:26,600
Blast it.
And then blast them.
425
00:18:26,600 --> 00:18:28,080
Yeah.
Yeah, let's do that.
426
00:18:28,080 --> 00:18:31,480
SASHI: Blue team, need to motor.
Come on!
427
00:18:31,480 --> 00:18:34,840
JESS: Whenever anyone's free,
if they can come...
428
00:18:34,840 --> 00:18:37,120
..help on the prawn prep.
429
00:18:37,120 --> 00:18:38,640
THEO: Yep, yep, no worries.
430
00:18:38,640 --> 00:18:40,400
Time is getting away from us,
431
00:18:40,400 --> 00:18:42,800
and we are still sitting there
shelling prawns
432
00:18:42,800 --> 00:18:45,880
for our prawn
and cucumber raita entree.
433
00:18:45,880 --> 00:18:48,920
Seafood is a bit of a bugger
when it comes to Service Challenges.
434
00:18:48,920 --> 00:18:49,920
Yeah.
435
00:18:49,920 --> 00:18:52,160
Probably a bit silly of us,
but anyway.
436
00:18:53,400 --> 00:18:56,240
We need 80 prawns today
so that all of our diners
437
00:18:56,240 --> 00:18:58,280
and the judges can have two each.
438
00:18:58,280 --> 00:18:59,960
And plus we want a bit extra
439
00:18:59,960 --> 00:19:02,040
so we can taste it
and make sure we're happy.
440
00:19:02,040 --> 00:19:04,320
How many prawns to you have now?
Nearly 40.
441
00:19:04,320 --> 00:19:06,240
40? Well, we need 80.
442
00:19:06,240 --> 00:19:08,920
Oh, honestly,
like, I am covered in prawn juices.
443
00:19:08,920 --> 00:19:09,920
THEO: Delicious.
444
00:19:09,920 --> 00:19:12,360
Gonna have a good shower
when I get home.
445
00:19:12,360 --> 00:19:16,120
Our prawns still need to be rubbed
in this Indian spicy marinade,
446
00:19:16,120 --> 00:19:18,320
and then they need to be cooked
and then cooled down
447
00:19:18,320 --> 00:19:20,120
so they can sit on top
of the granita.
448
00:19:20,120 --> 00:19:22,880
Jess now needs help
getting these prawns peeled,
449
00:19:22,880 --> 00:19:25,320
otherwise we're not gonna get entree
ready for service.
450
00:19:25,320 --> 00:19:27,560
Do this quickly,
and then I can help you.
451
00:19:27,560 --> 00:19:30,800
That's leaving me
to work on the cucumber pickle.
452
00:19:30,800 --> 00:19:33,040
Just trying to think,
pickling liquid.
453
00:19:33,040 --> 00:19:34,880
I haven't done a lot
of pickling before.
454
00:19:34,880 --> 00:19:36,280
Um...
455
00:19:36,280 --> 00:19:39,560
I know it's gonna be one part
vinegar to one part water,
456
00:19:39,560 --> 00:19:42,120
but I don't know how much sugar
and salt to add.
457
00:19:42,120 --> 00:19:44,160
I'm adding the salt
to this pickling liquid,
458
00:19:44,160 --> 00:19:46,400
but I'm not at all sure
about these ratios.
459
00:19:47,880 --> 00:19:51,520
(TENSE MUSIC)
460
00:19:51,520 --> 00:19:53,480
I'm just hoping it works out.
461
00:19:53,480 --> 00:19:57,360
Seven, eight, nine, 10. That's 20.
462
00:19:57,360 --> 00:19:59,640
20 coral trout in front of me
463
00:19:59,640 --> 00:20:02,080
that I'm gonna have to fillet
and fillet perfectly.
464
00:20:02,080 --> 00:20:05,520
Most likely you can get two.
Two, yeah, that...
465
00:20:05,520 --> 00:20:07,440
Two decent pieces.
That's what I was hoping for.
466
00:20:07,440 --> 00:20:10,720
So you've got to motor on, OK?
Yeah, let's motor on.
467
00:20:10,720 --> 00:20:13,720
There's so many fish that we need
to fillet, and I'm like,
468
00:20:13,720 --> 00:20:15,080
"I'll help Declan with these,
469
00:20:15,080 --> 00:20:17,560
"'cause time's gonna run out
really quickly."
470
00:20:19,760 --> 00:20:22,960
Fish is not my strong point,
but we're getting there.
471
00:20:22,960 --> 00:20:25,360
I'm filleting this fish,
and I'm a little bit nervous
472
00:20:25,360 --> 00:20:27,680
because I haven't filleted
many fish before.
473
00:20:39,760 --> 00:20:42,240
JOCK: Have you seen what's going...
No, I haven't seen.
474
00:20:42,240 --> 00:20:43,640
Let's see...
475
00:20:43,640 --> 00:20:45,280
Like, I don't know
what's going on, mate,
476
00:20:45,280 --> 00:20:48,160
but, like, there's not a lot of fish
left on the fillet.
477
00:20:48,160 --> 00:20:51,440
OK, I will go and have a look.
Your portion control's, like...
478
00:20:51,440 --> 00:20:53,040
You know what I'm saying?
Yeah, sure.
479
00:20:53,040 --> 00:20:55,000
Sorry, I messed that up.
480
00:20:56,400 --> 00:20:58,520
(DRAMATIC MUSIC)
481
00:20:58,520 --> 00:21:00,480
I realise that I've massacred
this beautiful fish.
482
00:21:02,880 --> 00:21:05,200
I'm looking at what
I've actually done,
483
00:21:05,200 --> 00:21:07,160
and it's a nightmare,
484
00:21:07,160 --> 00:21:09,200
and I'm not sure exactly how
to fix this.
485
00:21:21,640 --> 00:21:24,200
You have one hour till service!
Come on!
486
00:21:24,200 --> 00:21:26,520
MALISSA: Whoo! Come on, guys!
487
00:21:26,520 --> 00:21:28,040
Let's go!
488
00:21:29,320 --> 00:21:33,600
Yeah, this is a lot of wastage,
lot of meat.
489
00:21:33,600 --> 00:21:35,360
Nearly butchered it.
Yeah.
490
00:21:35,360 --> 00:21:36,760
I'm not feeling pretty good.
491
00:21:36,760 --> 00:21:38,760
I've really messed up
the cutting up of this fish.
492
00:21:40,320 --> 00:21:43,160
And I'm nervous that it's gonna
cost us this challenge.
493
00:21:44,160 --> 00:21:46,680
You are trying to save
as much as possible.
494
00:21:46,680 --> 00:21:50,200
Go slowly. See the bone?
You can see the bone here coming.
495
00:21:50,200 --> 00:21:52,480
So Sashi's showing me how to do it,
496
00:21:52,480 --> 00:21:55,280
but he's just made it
look effortless.
497
00:21:55,280 --> 00:21:57,520
Having Sashi in the kitchen today
is amazing.
498
00:21:57,520 --> 00:22:00,520
He's kind of guiding us, and,
personally, I'm learning so much.
499
00:22:00,520 --> 00:22:03,040
So you get much thicker fish.
Yeah.
500
00:22:03,040 --> 00:22:05,200
Yeah, you see?
Yep. Alright.
501
00:22:05,200 --> 00:22:07,120
Try one more time.
502
00:22:07,120 --> 00:22:09,520
I'm learning a lot about filleting.
503
00:22:09,520 --> 00:22:11,560
I just need to get a lot better
at it.
504
00:22:11,560 --> 00:22:14,320
Do we need fried curry leaf
for a garnish?
505
00:22:14,320 --> 00:22:17,080
Yeah.
So what temperature do you want?
506
00:22:17,080 --> 00:22:20,000
I don't know. I just use it
in the frying pan, usually.
507
00:22:20,000 --> 00:22:21,640
(LAUGHS)
508
00:22:21,640 --> 00:22:24,560
JOCK: Matt, Sashi, let's go.
Yes?
509
00:22:24,560 --> 00:22:27,200
We're in trouble.
You're in trouble already.
510
00:22:27,200 --> 00:22:28,680
Blue team, tell me,
what's happening?
511
00:22:28,680 --> 00:22:33,200
OK, for the entree, they're doing
prawn with a deconstructed raita.
512
00:22:33,200 --> 00:22:34,200
OK.
513
00:22:34,200 --> 00:22:37,240
So they're doing cucumber
in different ways.
514
00:22:37,240 --> 00:22:38,720
Talk to me about mains,
515
00:22:38,720 --> 00:22:41,520
'cause I'm seeing Declan
and the big man, Ralph,
516
00:22:41,520 --> 00:22:44,760
doing the carpaccio,
like, straight off the fillet.
517
00:22:44,760 --> 00:22:47,080
He was butchering it, like, big-time.
518
00:22:47,080 --> 00:22:50,760
But now we've shown them to do
proper filleting.
519
00:22:50,760 --> 00:22:55,440
Yeah, we are doing a fish curry,
Robbie's family recipe.
520
00:22:55,440 --> 00:22:57,920
Against...
Eggplant and...
521
00:22:57,920 --> 00:22:59,920
Miso, yeah, so they're going with
a classic.
522
00:22:59,920 --> 00:23:02,240
Main course?
They're gonna do a...
523
00:23:02,240 --> 00:23:03,280
Like, a twice-cooked pork.
Yeah.
524
00:23:03,280 --> 00:23:06,040
So they started focusing on
the pork,
525
00:23:06,040 --> 00:23:08,440
and they wanted to go sweet-sticky,
then went back to the eggplant,
526
00:23:08,440 --> 00:23:11,000
and what they know is sweet-sticky
with the eggplant.
527
00:23:11,000 --> 00:23:13,760
So they've sort of had to, I guess,
pull back a little bit
528
00:23:13,760 --> 00:23:15,400
and reconfigure
what they're doing with the pork
529
00:23:15,400 --> 00:23:16,800
and how they're going to serve it,
530
00:23:16,800 --> 00:23:18,760
so they're going to braise it,
fry it,
531
00:23:18,760 --> 00:23:20,760
and then do
a really aromatic green mango salad.
532
00:23:20,760 --> 00:23:22,400
(CHUCKLES)
OK. OK.
533
00:23:22,400 --> 00:23:23,760
Pressure.
Playing with fire.
534
00:23:23,760 --> 00:23:25,720
Pressure, absolutely.
535
00:23:25,720 --> 00:23:27,960
The last time I used
a pressure cooker was here.
536
00:23:27,960 --> 00:23:30,360
And I think that
that's saying something.
537
00:23:30,360 --> 00:23:32,280
What have you both got for dessert?
538
00:23:32,280 --> 00:23:34,080
Um...
Bah! I'm only joking!
539
00:23:34,080 --> 00:23:36,160
Paddle Pops.
(ALL LAUGH)
540
00:23:36,160 --> 00:23:37,320
And a beer.
541
00:23:37,320 --> 00:23:38,680
Good luck, boys.
Good luck.
542
00:23:38,680 --> 00:23:40,040
Thank you.
Thanks, gents.
543
00:23:40,040 --> 00:23:42,400
(DRAMATIC MUSIC)
544
00:23:44,600 --> 00:23:46,760
JESS: Ads, we've got enough
prawns now.
545
00:23:46,760 --> 00:23:48,440
Good job, guys.
546
00:23:48,440 --> 00:23:52,240
Oh, my God, Jess and Theo have
finished prepping these prawns,
547
00:23:52,240 --> 00:23:53,560
it's finally over,
548
00:23:53,560 --> 00:23:55,960
we can finally get the marinade
on them
549
00:23:55,960 --> 00:23:58,520
so they can soak in
all those Indian spices
550
00:23:58,520 --> 00:23:59,760
before we cook them.
551
00:23:59,760 --> 00:24:01,720
There's turmeric
and Kashmiri chilli.
552
00:24:01,720 --> 00:24:04,080
I really want to build flavour
in this dish,
553
00:24:04,080 --> 00:24:06,000
make sure that this feels Indian
to me.
554
00:24:06,000 --> 00:24:09,120
I think adding these spices
is going to really complement
555
00:24:09,120 --> 00:24:11,560
the pickled cucumber.
556
00:24:11,560 --> 00:24:13,920
Can you believe we're doing
our first Team Challenge?
557
00:24:13,920 --> 00:24:15,120
How awesome.
558
00:24:15,120 --> 00:24:16,840
CATH: First Service Challenge,
559
00:24:16,840 --> 00:24:19,240
and everything is on the go
at the moment.
560
00:24:19,240 --> 00:24:21,880
So, we have our pork
in the pressure cooker,
561
00:24:21,880 --> 00:24:23,600
so we're just working on
the salad now.
562
00:24:23,600 --> 00:24:27,360
MATT: Everyone gets an equal amount
of Thai basil and green mango.
563
00:24:27,360 --> 00:24:29,640
It's all even,
you know, and consistent.
564
00:24:29,640 --> 00:24:31,160
(BEEPING)
The pressure cooker goes off.
565
00:24:31,160 --> 00:24:33,720
GRACE: Come on, green team!
Nice work, guys!
566
00:24:33,720 --> 00:24:35,320
Whoo-whoo!
567
00:24:35,320 --> 00:24:38,240
So we need to just sit
once it's finished,
568
00:24:38,240 --> 00:24:40,560
so all of the flavour goes through.
569
00:24:42,160 --> 00:24:47,080
Looks good. Looks good. Just
gonna let a bit of the heat out.
570
00:24:47,080 --> 00:24:49,280
Then after that we have to strain it.
571
00:24:49,280 --> 00:24:51,040
ANTONIO: It smells amazing.
The smell, does it?
572
00:24:51,040 --> 00:24:52,040
Yeah.
573
00:24:52,040 --> 00:24:53,480
And then we've got to cool it,
574
00:24:53,480 --> 00:24:56,720
and then we need to coat it with
rice flour and fry it.
575
00:24:56,720 --> 00:24:58,440
OK, so we need another one of these.
576
00:24:58,440 --> 00:25:01,200
Oh, you right?
Is that plenty? Is that enough?
577
00:25:01,200 --> 00:25:02,480
(TENSE MUSIC)
578
00:25:02,480 --> 00:25:03,680
Time's getting away.
579
00:25:03,680 --> 00:25:06,600
It's definitely a risk
to do twice-cooked pork,
580
00:25:06,600 --> 00:25:08,120
but we've said we want crispy pork,
581
00:25:08,120 --> 00:25:09,840
and we're just going to do that.
582
00:25:09,840 --> 00:25:13,640
So I'm looking at the pork bellies.
I'm a little bit worried.
583
00:25:13,640 --> 00:25:15,440
How are we looking pork-wise?
584
00:25:15,440 --> 00:25:16,760
Well, hopefully, that's enough.
585
00:25:16,760 --> 00:25:20,920
I just hope that I counted
the portions of the pork correctly.
586
00:25:20,920 --> 00:25:22,200
This is it, is it?
587
00:25:22,200 --> 00:25:23,920
Yep.
Bloody hell.
588
00:25:25,160 --> 00:25:26,160
MATT: How you doing, buddy?
589
00:25:26,160 --> 00:25:28,720
GRACE: We are just waiting on
our eggplants to finish cooking.
590
00:25:28,720 --> 00:25:30,520
I'm feeling a little bit nervous
about these eggplants
591
00:25:30,520 --> 00:25:33,920
because I feel like I put my hand up
to take on this dish,
592
00:25:33,920 --> 00:25:36,120
I'm the one
that's put them in the oven.
593
00:25:36,120 --> 00:25:39,040
How's the eggplant?
They're looking good.
594
00:25:39,040 --> 00:25:42,600
So I need to make sure
that I get them cooked perfectly.
595
00:25:42,600 --> 00:25:44,640
Let's take that one out.
Yeah, two tea towels, babe.
596
00:25:44,640 --> 00:25:46,840
See all that stuff
that's on the bottom of the tray?
597
00:25:46,840 --> 00:25:48,400
We want to use that.
Yeah, use...
598
00:25:48,400 --> 00:25:50,680
Yes! Yes!
599
00:25:50,680 --> 00:25:52,080
We still have so much to do.
600
00:25:52,080 --> 00:25:53,960
We've got to paste
all of our eggplants
601
00:25:53,960 --> 00:25:55,560
with that beautiful miso glaze
602
00:25:55,560 --> 00:25:57,160
and get them back in the oven.
603
00:25:57,160 --> 00:25:59,160
OK, that's good to go.
Alright.
604
00:25:59,160 --> 00:26:01,960
Prep our coriander,
our spring onions,
605
00:26:01,960 --> 00:26:02,960
our chillies.
606
00:26:02,960 --> 00:26:05,120
We've still got to toast off
some sesame seeds...
607
00:26:05,120 --> 00:26:07,240
Ooh!
(GASPS) Oh, Grace!
608
00:26:07,240 --> 00:26:08,800
..finalise that vinaigrette.
609
00:26:08,800 --> 00:26:11,480
It's insane.
610
00:26:11,480 --> 00:26:14,640
MALISSA: Oh, good chopping, Phil!
Thanks, Mal.
611
00:26:14,640 --> 00:26:16,720
It's because I'm having
'shallots' of fun.
612
00:26:16,720 --> 00:26:18,400
That was terrible.
613
00:26:18,400 --> 00:26:20,560
(LAUGHS)
614
00:26:24,480 --> 00:26:26,480
It is almost time for service,
615
00:26:26,480 --> 00:26:29,520
but our elements are kind of done
or close to done.
616
00:26:29,520 --> 00:26:33,160
The raita and the granita are done.
617
00:26:33,160 --> 00:26:34,920
Prawns still need to be cooked,
618
00:26:34,920 --> 00:26:36,680
but I know that
that's gonna be really quick.
619
00:26:36,680 --> 00:26:40,160
My only concern
is those pickled cucumbers.
620
00:26:40,160 --> 00:26:42,680
The pickles are really
that acidic element
621
00:26:42,680 --> 00:26:45,200
that this dish needs,
so we need to get it right.
622
00:26:45,200 --> 00:26:47,320
Try that.
Yeah. Is it alright?
623
00:26:47,320 --> 00:26:49,840
I haven't tried it.
Yeah. It's quite salty, though.
624
00:26:49,840 --> 00:26:52,440
(TENSE MUSIC)
It is a bit salty.
625
00:26:52,440 --> 00:26:56,240
I did half the salt.
Yeah, I think it's too much salt.
626
00:26:56,240 --> 00:27:01,080
Oh! All of us immediately make a
face like, "Oh, it's really salty."
627
00:27:01,080 --> 00:27:03,280
What is it?
Do you want to taste that pickle?
628
00:27:03,280 --> 00:27:04,800
It seems very...
Salty.
629
00:27:04,800 --> 00:27:07,200
I did one part...
Oh!
630
00:27:07,200 --> 00:27:08,360
Too salty.
631
00:27:09,880 --> 00:27:11,040
(COUGHS)
632
00:27:11,040 --> 00:27:13,000
I did one part vinegar
to one part water
633
00:27:13,000 --> 00:27:15,400
to half-part salt
and one part sugar.
634
00:27:15,400 --> 00:27:18,120
I know that we can't serve this.
635
00:27:18,120 --> 00:27:21,440
That time has arrived
in your first Team Challenge.
636
00:27:21,440 --> 00:27:23,920
(DRAMATIC MUSIC)
637
00:27:23,920 --> 00:27:26,880
Your diners have arrived.
20 minutes till service.
638
00:27:26,880 --> 00:27:28,400
MALISSA: Whoo!
JOCK: Let's go!
639
00:27:28,400 --> 00:27:30,640
20 minutes!
(APPLAUSE)
640
00:27:30,640 --> 00:27:33,040
ADI: I don't know if we've got
enough time to fix it,
641
00:27:33,040 --> 00:27:36,440
and if we don't have time to fix it,
a whole element is not on the dish.
642
00:27:36,440 --> 00:27:38,880
I'm freaking out right now.
643
00:27:38,880 --> 00:27:42,160
This could really cost my team
the win today.
644
00:27:44,760 --> 00:27:46,160
Take it out?
(CLEARS THROAT)
645
00:27:57,800 --> 00:28:00,400
(DRAMATIC MUSIC)
646
00:28:00,400 --> 00:28:02,120
Your diners have arrived.
647
00:28:02,120 --> 00:28:03,400
20 minutes till service.
648
00:28:03,400 --> 00:28:06,760
MALISSA: Whoo! 20 minutes!
(APPLAUSE)
649
00:28:06,760 --> 00:28:08,400
20. 20.
650
00:28:11,600 --> 00:28:13,440
(CLEARS THROAT)
651
00:28:13,440 --> 00:28:15,600
ADI: Too salty.
(CLEARS THROAT)
652
00:28:15,600 --> 00:28:16,600
(COUGHS)
653
00:28:16,600 --> 00:28:18,400
I did one part vinegar
to one part water
654
00:28:18,400 --> 00:28:19,600
to half-part salt.
655
00:28:19,600 --> 00:28:21,720
Don't use that.
Yeah.
656
00:28:21,720 --> 00:28:23,880
White vinegar, one part.
Yep.
657
00:28:23,880 --> 00:28:26,440
Water, one part, sugar, one part.
Yeah.
658
00:28:26,440 --> 00:28:27,480
Pinch of salt.
659
00:28:27,480 --> 00:28:28,920
Pinch of salt.
That's it.
660
00:28:28,920 --> 00:28:30,680
That's OK.
OK?
661
00:28:30,680 --> 00:28:32,400
The diners are here
662
00:28:32,400 --> 00:28:35,400
and we have to make a whole
new batch of pickled cucumbers.
663
00:28:35,400 --> 00:28:37,040
Let's do it now.
OK.
664
00:28:37,040 --> 00:28:38,720
I'm gonna help you.
Yeah.
665
00:28:40,880 --> 00:28:42,440
Careful, your hand.
I will.
666
00:28:43,440 --> 00:28:45,640
I don't know if we've got
enough time to fix it,
667
00:28:45,640 --> 00:28:47,440
and if we don't have time
to fix it,
668
00:28:47,440 --> 00:28:49,040
a whole element is not on the dish.
669
00:28:49,040 --> 00:28:51,000
I'm not feeling super-confident
at the moment.
670
00:28:52,080 --> 00:28:53,280
This is gonna be really tough.
671
00:28:53,280 --> 00:28:55,400
How long till service?
20. 20.
672
00:28:55,400 --> 00:28:57,520
20. OK, alright.
673
00:29:00,800 --> 00:29:02,640
Where did I put the knife?
674
00:29:02,640 --> 00:29:06,000
Come on, guys. We need some urgency!
675
00:29:06,000 --> 00:29:08,160
Make sure there are no bones
in the fish.
676
00:29:08,160 --> 00:29:09,800
Yeah, I will.
677
00:29:09,800 --> 00:29:14,240
ROBBIE: So at this stage for the
main meal the curry is almost there.
678
00:29:14,240 --> 00:29:15,560
Have a taste, girl.
679
00:29:15,560 --> 00:29:17,360
(SLURPS)
(LAUGHS)
680
00:29:17,360 --> 00:29:20,200
Oh! Hits me at the back.
THEO: Quite warm.
681
00:29:20,200 --> 00:29:21,760
But delicious.
682
00:29:21,760 --> 00:29:23,160
When you taste a curry,
683
00:29:23,160 --> 00:29:25,920
you need to taste the flavours
of the coriander, the chilli,
684
00:29:25,920 --> 00:29:28,800
the galangal, the ginger,
the lemongrass,
685
00:29:28,800 --> 00:29:30,360
you want that to explode
in your mouth.
686
00:29:30,360 --> 00:29:34,560
All my life, I never tasted food
until I come on this competition.
687
00:29:34,560 --> 00:29:36,520
I only went on smell, never taste.
688
00:29:37,720 --> 00:29:39,800
Good curry. Good heat.
689
00:29:39,800 --> 00:29:41,000
That's exactly what I'm looking for.
690
00:29:41,000 --> 00:29:42,560
Are you gonna blitz it up?
Hey?
691
00:29:42,560 --> 00:29:44,000
Are you gonna blitz the curry up?
692
00:29:44,000 --> 00:29:46,360
I'm gonna put it through a sieve.
I like that.
693
00:29:46,360 --> 00:29:48,120
OK, yeah.
694
00:29:48,120 --> 00:29:51,280
We need the rice to go in the pot.
Where's the rice?
695
00:29:51,280 --> 00:29:53,720
With things so busy,
I've got the rice on now.
696
00:29:53,720 --> 00:29:55,480
(LAUGHS) I've got to cook
the fish now.
697
00:29:55,480 --> 00:29:57,600
I think there's a lot of pressure
on my shoulders,
698
00:29:57,600 --> 00:29:59,240
because it's my idea to do the dish,
699
00:29:59,240 --> 00:30:00,240
do the fish.
700
00:30:00,240 --> 00:30:01,720
Let's get this show on the road.
701
00:30:01,720 --> 00:30:04,560
It's full-on. (CHUCKLES)
702
00:30:08,720 --> 00:30:11,680
We are looking at a restaurant
full of hungry diners,
703
00:30:11,680 --> 00:30:14,520
and you have 15 minutes till service!
704
00:30:14,520 --> 00:30:16,840
ANDY: 15 minutes! Bring it home!
JOCK: Let's go! Come on!
705
00:30:16,840 --> 00:30:18,920
GRACE: There's not much time left.
706
00:30:18,920 --> 00:30:22,720
I can hear the judges screaming
for us to hurry up.
707
00:30:22,720 --> 00:30:26,840
And at this stage,
we are so behind in this cook.
708
00:30:26,840 --> 00:30:28,120
Whew!
709
00:30:28,120 --> 00:30:30,760
Do you guys want to help us? Anyone?
Yeah, yeah, I'll help you.
710
00:30:30,760 --> 00:30:32,000
OK.
Yep, what do you want?
711
00:30:32,000 --> 00:30:35,240
We now have 30 plates
to put together.
712
00:30:36,960 --> 00:30:39,920
Pick the plate that you're gonna use,
start getting your plates organised.
713
00:30:39,920 --> 00:30:41,520
Alice is working on the salad,
714
00:30:41,520 --> 00:30:43,880
and we've got Rhiannon and Phil
cutting up the eggplants.
715
00:30:43,880 --> 00:30:45,760
I've got shallots frying.
716
00:30:45,760 --> 00:30:46,760
MATT: Turn this up.
717
00:30:47,920 --> 00:30:50,320
I'm working on our garnish prep.
718
00:30:50,320 --> 00:30:52,280
If I can get all hands
on picking herbs,
719
00:30:52,280 --> 00:30:53,320
that would be really helpful.
720
00:30:54,600 --> 00:30:57,520
We are really at risk
of not making it in time.
721
00:30:57,520 --> 00:31:01,400
(DRAMATIC MUSIC)
722
00:31:02,600 --> 00:31:04,760
ADI: Are you OK, Theo?
Am I OK?
723
00:31:04,760 --> 00:31:06,320
Yep.
Yeah, I'm good.
724
00:31:06,320 --> 00:31:09,160
ADI: The diners are seated,
and it is almost time for service.
725
00:31:09,160 --> 00:31:11,880
We have somehow made these pickled
cucumbers in record time,
726
00:31:11,880 --> 00:31:13,920
and now we just need to
cook off our prawns.
727
00:31:13,920 --> 00:31:16,000
THEO: Probably need to start
the prawns now, yeah?
728
00:31:16,000 --> 00:31:18,240
Yeah, you can start the prawns now,
yeah.
729
00:31:18,240 --> 00:31:19,880
This is incredible!
730
00:31:19,880 --> 00:31:21,440
So, my job
731
00:31:21,440 --> 00:31:23,440
is to cook all these prawns
perfectly.
732
00:31:23,440 --> 00:31:25,960
This is a big, big part
of this dish.
733
00:31:25,960 --> 00:31:27,440
Alright, these are coming off.
734
00:31:27,440 --> 00:31:31,480
Entree team, five minutes, I want
to see the elements all here.
735
00:31:31,480 --> 00:31:33,480
So there's a lot of pressure now.
736
00:31:33,480 --> 00:31:34,560
Come on, bruh.
737
00:31:34,560 --> 00:31:36,760
Ooh, this is epic, isn't it?
738
00:31:36,760 --> 00:31:39,000
I've got these prawns cooking.
They look amazing.
739
00:31:39,000 --> 00:31:41,480
This is exactly
where I want them to be.
740
00:31:41,480 --> 00:31:44,080
More prawns!
DECLAN: More prawns.
741
00:31:44,080 --> 00:31:45,280
More prawns here.
742
00:31:45,280 --> 00:31:46,880
You guys are doing very well.
Carry on.
743
00:31:46,880 --> 00:31:49,320
I know it's gonna be good.
744
00:31:49,320 --> 00:31:52,480
I'm just excited to serve people.
Like, this is what it's all about.
745
00:31:52,480 --> 00:31:55,080
Alright, give us a hand, everybody!
10!
746
00:31:55,080 --> 00:31:58,680
JUDGES AND GUESTS: 9, 8, 7,
747
00:31:58,680 --> 00:32:01,520
6, 5, 4,
748
00:32:01,520 --> 00:32:04,640
3, 2, 1.
749
00:32:04,640 --> 00:32:05,760
That's it!
750
00:32:05,760 --> 00:32:07,720
MAN: Let's go, guys.
We've got this. Come on.
751
00:32:07,720 --> 00:32:09,800
SASHI: So, plating,
752
00:32:09,800 --> 00:32:11,600
because cucumber is gonna be
the main thing...
753
00:32:11,600 --> 00:32:12,640
ADI: Yep.
754
00:32:12,640 --> 00:32:16,520
..so let's go for one spoonful
of the yoghurt.
755
00:32:16,520 --> 00:32:18,440
Yeah.
THEO: Dust.
756
00:32:18,440 --> 00:32:20,400
Oh, it's so pretty.
So pretty.
757
00:32:20,400 --> 00:32:23,200
Mine would have just been like, "I
just put everything on the plate."
758
00:32:23,200 --> 00:32:24,840
Look at that, man!
We did that!
759
00:32:24,840 --> 00:32:26,040
That's good!
(LAUGHS)
760
00:32:26,040 --> 00:32:28,400
That's amazing.
Yeah, that's good.
761
00:32:28,400 --> 00:32:32,360
This dish has a lot of contrasting
juxtaposed temperatures,
762
00:32:32,360 --> 00:32:34,560
so the cold yoghurt,
the cold granita,
763
00:32:34,560 --> 00:32:37,320
the warm prawns,
the room-temperature pickles,
764
00:32:37,320 --> 00:32:40,560
so I think all of that
works really well together.
765
00:32:40,560 --> 00:32:43,400
DECLAN: Look at this line of
production, guys. You're on fire.
766
00:32:43,400 --> 00:32:45,760
As these dishes are going off
the pass,
767
00:32:45,760 --> 00:32:48,800
it doesn't even look like
a dish that I've created,
768
00:32:48,800 --> 00:32:51,360
because they are so beautiful.
769
00:32:51,360 --> 00:32:52,360
Service, please.
770
00:32:52,360 --> 00:32:54,680
Looks like Indian fine dining.
771
00:32:56,920 --> 00:32:58,320
JOCK: Wow.
MELISSA: Thank you very much.
772
00:32:58,320 --> 00:32:59,520
ANDY: Thank you.
773
00:32:59,520 --> 00:33:01,040
Amazing. OK.
774
00:33:01,040 --> 00:33:03,800
So this is the entree
from the blue team.
775
00:33:03,800 --> 00:33:05,440
Prawns with cucumber raita.
776
00:33:06,600 --> 00:33:08,680
It looks intriguing
Yeah, it does.
777
00:33:22,480 --> 00:33:24,240
For me, I really enjoyed it.
778
00:33:24,240 --> 00:33:27,160
Prawns beautifully marinated,
light touch,
779
00:33:27,160 --> 00:33:29,280
and cooked beautifully.
780
00:33:29,280 --> 00:33:30,520
My ones were perfect.
781
00:33:30,520 --> 00:33:33,880
The granita crunch together
along with the fresh cucumber,
782
00:33:33,880 --> 00:33:36,480
the pickled cucumber with the fennel
fronds really lightened it,
783
00:33:36,480 --> 00:33:37,760
it was a nice light touch.
784
00:33:37,760 --> 00:33:39,560
Again, not too much of it.
785
00:33:39,560 --> 00:33:41,000
Love that prawn.
786
00:33:41,000 --> 00:33:43,200
Love that the edges
of the peeled prawn
787
00:33:43,200 --> 00:33:45,240
are just a little bit crispy
on the outside,
788
00:33:45,240 --> 00:33:47,200
really tender, perfectly set
on the inside.
789
00:33:47,200 --> 00:33:50,000
Got to commend them
on the looks of this plate.
790
00:33:50,000 --> 00:33:52,040
And I know Sashi probably
would've had a good hand.
791
00:33:52,040 --> 00:33:53,480
But that's what he's here for -
792
00:33:53,480 --> 00:33:55,840
to take their ideas
and really put it onto a plate
793
00:33:55,840 --> 00:33:57,440
in a way that's gonna
make it better.
794
00:33:57,440 --> 00:33:59,520
And he did just that.
It looks spectacular.
795
00:33:59,520 --> 00:34:01,800
Lovely texture on those
pickled and raw cucumbers.
796
00:34:01,800 --> 00:34:03,200
I thought it was really well done.
797
00:34:03,200 --> 00:34:05,960
I know that was gonna be
a big part of their dish.
798
00:34:05,960 --> 00:34:08,840
Everything was light, fresh
and spicy and delicious,
799
00:34:08,840 --> 00:34:11,040
and there are so many positives
on this plate of food.
800
00:34:11,040 --> 00:34:14,160
And I'm watching them go out,
they all look exactly the same,
801
00:34:14,160 --> 00:34:16,440
they're all really well composed,
802
00:34:16,440 --> 00:34:19,040
so massive ticks there.
803
00:34:19,040 --> 00:34:22,640
Good job, guys.
You are doing very well.
804
00:34:22,640 --> 00:34:25,000
MATT: Alright, how are the...
Have you got everything you need?
805
00:34:25,000 --> 00:34:27,920
We're gonna need some more cori.
Strain that off, get it into a bowl.
806
00:34:27,920 --> 00:34:29,320
It is chaos in the kitchen.
807
00:34:29,320 --> 00:34:31,480
There's so much going on around me.
808
00:34:31,480 --> 00:34:34,440
Grace, eggplant. Rack two.
Yep.
809
00:34:34,440 --> 00:34:35,480
Just behind you.
810
00:34:35,480 --> 00:34:39,280
We are still miles away
from getting our entrees out.
811
00:34:39,280 --> 00:34:41,480
How long until we get
a finished dish?
812
00:34:41,480 --> 00:34:43,680
Oh, my God.
813
00:34:43,680 --> 00:34:45,200
We've got spring onion coming.
814
00:34:45,200 --> 00:34:46,480
Quick, quick, quick, quick, quick.
815
00:34:46,480 --> 00:34:47,480
Quick, quick.
816
00:34:48,720 --> 00:34:50,360
You right?
817
00:34:51,360 --> 00:34:55,200
Sashi, thank you so much.
SASHI: No, no worries. All good.
818
00:34:55,200 --> 00:34:56,200
Good, guys.
819
00:34:56,200 --> 00:34:57,640
I can see that the blue team
820
00:34:57,640 --> 00:34:59,840
is sending out their plates
really quickly.
821
00:34:59,840 --> 00:35:01,520
Don't worry about that.
Just keep going.
822
00:35:01,520 --> 00:35:04,280
I can see the room
now full of people,
823
00:35:04,280 --> 00:35:07,360
and we are well and truly
behind schedule.
824
00:35:08,600 --> 00:35:11,000
I am freaking out.
825
00:35:17,600 --> 00:35:20,320
NARRATOR:
826
00:35:20,320 --> 00:35:24,240
Stream full episodes
of MasterChef Australia now
827
00:35:24,240 --> 00:35:25,440
on 10 play.
828
00:35:26,600 --> 00:35:29,880
(SOMBRE MUSIC)
829
00:35:29,880 --> 00:35:31,040
MATT: Just... Yeah.
830
00:35:31,040 --> 00:35:32,600
Are you watching that?
Um, more.
831
00:35:32,600 --> 00:35:33,600
Yeah.
Alright
832
00:35:33,600 --> 00:35:35,000
So is this...
I think it's nice.
833
00:35:35,000 --> 00:35:37,440
Where's your spring onion?
Get all this stuff up the front.
834
00:35:37,440 --> 00:35:39,080
Just make sure
that you're happy with that.
835
00:35:39,080 --> 00:35:41,240
Just give me one last taste.
Yep.
836
00:35:41,240 --> 00:35:43,160
It is chaos in the kitchen.
837
00:35:43,160 --> 00:35:46,120
Alice, can you check out eggplants?
Do you want these in a bowl?
838
00:35:46,120 --> 00:35:48,080
There's so much going on around me.
839
00:35:48,080 --> 00:35:50,320
How long until we get
a finished dish?
840
00:35:50,320 --> 00:35:53,320
Are those cooked?
Straight on the chopping board.
841
00:35:53,320 --> 00:35:56,640
GRACE: We still have not plated up
our entrees.
842
00:35:56,640 --> 00:35:58,720
Every ingredient,
every condiment that you need,
843
00:35:58,720 --> 00:36:00,240
up front to plate.
844
00:36:00,240 --> 00:36:02,040
OK.
And start getting it organised.
845
00:36:02,040 --> 00:36:05,680
So we're finally coming up the pass.
846
00:36:05,680 --> 00:36:08,800
If you want to follow me,
you do sesame and shallot.
847
00:36:08,800 --> 00:36:09,800
Beautiful.
848
00:36:09,800 --> 00:36:12,480
Alice is working the vinaigrette
and salad.
849
00:36:12,480 --> 00:36:14,000
Rhiannon and Phil behind us,
850
00:36:14,000 --> 00:36:17,280
they're placing the eggplants
onto the plates.
851
00:36:17,280 --> 00:36:20,320
More eggplant.
Yep. Coming through with eggplants.
852
00:36:20,320 --> 00:36:21,560
Yeah.
853
00:36:21,560 --> 00:36:23,600
GRACE: And Matt and I
are finishing off the garnishes
854
00:36:23,600 --> 00:36:25,000
and calling for service.
855
00:36:25,000 --> 00:36:27,040
Can I have service, please?
856
00:36:27,040 --> 00:36:29,360
Great work, guys. Keep it up.
857
00:36:29,360 --> 00:36:32,680
I am so excited!
858
00:36:32,680 --> 00:36:36,480
I cannot believe
that we're sending out entrees.
859
00:36:42,000 --> 00:36:43,840
MELISSA: Thank you very much.
860
00:36:43,840 --> 00:36:44,920
JOCK: Thank you.
861
00:36:44,920 --> 00:36:46,240
OK, so, from the green team,
862
00:36:46,240 --> 00:36:48,640
an entree of miso-glazed eggplant.
863
00:36:49,680 --> 00:36:52,280
Looks quite nice.
ANDY: Yeah, it looks nice and neat.
864
00:37:09,600 --> 00:37:11,560
My eggplant
was really nicely cooked.
865
00:37:11,560 --> 00:37:16,480
There was a generous covering
of miso glaze on the eggplant.
866
00:37:16,480 --> 00:37:18,160
It still had a bit of texture,
867
00:37:18,160 --> 00:37:19,200
and when I say that,
868
00:37:19,200 --> 00:37:21,480
I mean it wasn't just
fall-apart mush.
869
00:37:21,480 --> 00:37:23,480
You knew it was eggplant.
Still held its shape.
870
00:37:23,480 --> 00:37:25,520
I thought it was perfectly cooked.
871
00:37:25,520 --> 00:37:28,280
And I think that
that...that herb salad
872
00:37:28,280 --> 00:37:30,280
was just there to provide relief,
and it did.
873
00:37:30,280 --> 00:37:32,120
Fried shallots were great,
874
00:37:32,120 --> 00:37:34,320
the sesame was great, the dressing
was really well balanced.
875
00:37:34,320 --> 00:37:36,440
I think the eggplant's
beautifully cooked.
876
00:37:36,440 --> 00:37:38,480
I wouldn't have wanted it
to be falling apart.
877
00:37:38,480 --> 00:37:40,720
The salad is nicely dressed.
878
00:37:40,720 --> 00:37:44,520
Even the shallots add a really
lovely, nutty, onion-y quality
879
00:37:44,520 --> 00:37:45,520
to the dish.
880
00:37:45,520 --> 00:37:48,240
I think this is very even Steven
right now between the two teams.
881
00:37:48,240 --> 00:37:49,520
Yeah, I agree.
882
00:37:49,520 --> 00:37:51,920
10 more. 1, 2, 3, 4, 5, 6, 7, 8, 9.
883
00:37:51,920 --> 00:37:52,920
We need one more.
884
00:37:52,920 --> 00:37:54,880
PHIL: Are we good there?
We're good, we're good.
885
00:37:54,880 --> 00:37:56,520
Yeah?
Yeah.
886
00:37:56,520 --> 00:37:58,640
MATT: Tell you what,
I remember a Service Challenge
887
00:37:58,640 --> 00:38:01,280
in this joint
with far-worse-looking food.
888
00:38:01,280 --> 00:38:03,160
Oh, really?
(LAUGHS)
889
00:38:03,160 --> 00:38:05,560
Well, you probably had a...
You've done a pretty good job.
890
00:38:05,560 --> 00:38:08,600
Thank you so much.
Oh! Man.
891
00:38:08,600 --> 00:38:10,200
Can't believe there's another course
after this.
892
00:38:10,200 --> 00:38:12,480
Oh, mate.
(LAUGHS)
893
00:38:12,480 --> 00:38:15,200
Fine there. A few more minutes.
Perfect, bruh.
894
00:38:15,200 --> 00:38:17,600
Four...four minutes will be good.
895
00:38:17,600 --> 00:38:20,960
DECLAN: Now that the entrees are
done, it's time to cook the fish.
896
00:38:20,960 --> 00:38:24,160
And then I think, like, 60 seconds
on the other side.
897
00:38:24,160 --> 00:38:25,920
So it's Robbie's curry today,
898
00:38:25,920 --> 00:38:30,760
so I'm happy to let him jump in
and cook the fish with me.
899
00:38:30,760 --> 00:38:32,720
That's hot, that's hot, brother.
Yeah.
900
00:38:32,720 --> 00:38:36,360
He is 65,
so he's cooked a lot of fish.
901
00:38:36,360 --> 00:38:40,720
How nice is this? Father and son
on the fish together.
902
00:38:40,720 --> 00:38:43,680
As we're taking the fish out
and checking the fish,
903
00:38:43,680 --> 00:38:45,040
couldn't have got any better.
904
00:38:45,040 --> 00:38:46,040
It was cooked superb.
905
00:38:46,040 --> 00:38:48,760
Had the spring in it, the nice
colours that I was looking for.
906
00:38:48,760 --> 00:38:51,000
It looks magnificent.
907
00:38:51,000 --> 00:38:53,400
This is our food, mate.
908
00:38:53,400 --> 00:38:55,320
This is our food that's going out.
909
00:38:55,320 --> 00:38:57,400
My curries at home,
sitting round a camp fire,
910
00:38:57,400 --> 00:39:00,040
just going to the saucepan
and getting your curry out,
911
00:39:00,040 --> 00:39:01,120
chuck it on your plate.
912
00:39:02,320 --> 00:39:05,200
Oh, wow. Great job, guys.
Good work, Deccy.
913
00:39:05,200 --> 00:39:06,720
Look at this.
Mate, the fish!
914
00:39:06,720 --> 00:39:08,400
Listen, it was all you
to begin with.
915
00:39:08,400 --> 00:39:10,240
I know how to cook a fillet of fish,
916
00:39:10,240 --> 00:39:12,760
but I don't know how to present it
this pretty.
917
00:39:12,760 --> 00:39:15,120
Grandpa! Come down here.
918
00:39:15,120 --> 00:39:16,840
Service, please.
919
00:39:16,840 --> 00:39:18,680
Here it is on a nice fancy plate.
920
00:39:18,680 --> 00:39:21,200
They had these guys all dressed up
in suits and stuff.
921
00:39:21,200 --> 00:39:22,760
It was at a...just another level.
922
00:39:22,760 --> 00:39:25,200
I mean, oh, two different worlds,
923
00:39:25,200 --> 00:39:27,600
like, my world and the world
down here.
924
00:39:27,600 --> 00:39:30,280
It's just, like, wow, amazing.
925
00:39:36,120 --> 00:39:37,480
JOCK: Thank you.
Thank you.
926
00:39:38,720 --> 00:39:40,240
Thanks.
ANDY: Thank you.
927
00:39:41,520 --> 00:39:43,040
OK, so from the blue team,
928
00:39:43,040 --> 00:39:45,280
a main of fish curry
with cumin rice.
929
00:39:47,520 --> 00:39:49,880
Hey, the skin on the fish
looks pretty good, huh?
930
00:39:49,880 --> 00:39:51,200
Yeah!
Yeah.
931
00:39:58,040 --> 00:39:59,960
It's a good piece of fish.
932
00:40:06,840 --> 00:40:08,800
The fish is cooked unbelievably.
933
00:40:08,800 --> 00:40:10,560
It's outrageous.
934
00:40:12,320 --> 00:40:14,840
Wow.
It's perfect.
935
00:40:14,840 --> 00:40:16,520
The rice is fantastic.
936
00:40:16,520 --> 00:40:19,920
The rice adds another
spice layer to the curry.
937
00:40:25,240 --> 00:40:26,960
That was a beautiful bowl of food.
938
00:40:26,960 --> 00:40:28,400
Really was.
939
00:40:28,400 --> 00:40:31,960
I'll say it, and we'll get it out of
the way and we'll park it over here.
940
00:40:31,960 --> 00:40:34,480
Robbie's curry,
he's really good at it,
941
00:40:34,480 --> 00:40:35,680
we've seen it a few times,
942
00:40:35,680 --> 00:40:39,240
but I feel like today, though,
he's amped up the spice a little bit,
943
00:40:39,240 --> 00:40:40,760
but you can tell it's his curry.
944
00:40:40,760 --> 00:40:44,280
What really took me by surprise
was the cook on the fish.
945
00:40:44,280 --> 00:40:45,920
Crispy skin,
946
00:40:45,920 --> 00:40:48,840
like, beautifully caramelised
and crispy on the top,
947
00:40:48,840 --> 00:40:51,800
no cook underneath,
so it's, like, skin the whole way,
948
00:40:51,800 --> 00:40:54,400
and it was cooked to perfection.
949
00:40:54,400 --> 00:40:57,680
It's, like, that's what chefs are
trying to look for all day long.
950
00:40:57,680 --> 00:41:03,400
My God, was that a good, good,
very good, competent plate of food!
951
00:41:03,400 --> 00:41:05,080
This is exactly what
we were hoping for
952
00:41:05,080 --> 00:41:06,520
in bringing Sashi and Matt back.
953
00:41:06,520 --> 00:41:09,480
They take the bones of what
these amateur cooks have got,
954
00:41:09,480 --> 00:41:11,480
ie, you know, Robbie's curry,
955
00:41:11,480 --> 00:41:14,040
and they send it into
another stratosphere.
956
00:41:14,040 --> 00:41:15,920
In a three-hat restaurant,
that's getting sent...
957
00:41:15,920 --> 00:41:17,400
..getting sent out to tables.
958
00:41:17,400 --> 00:41:19,520
Like, you can't do it any better.
959
00:41:19,520 --> 00:41:21,080
Are we starting to see
something here?
960
00:41:21,080 --> 00:41:23,920
Robbie, Declan, are they, like,
the fish brothers?
961
00:41:23,920 --> 00:41:25,320
The fish whisperers?
962
00:41:25,320 --> 00:41:27,840
They're pretty good, aren't they?
Not too bad, huh?
963
00:41:27,840 --> 00:41:29,120
Absolutely perfect.
964
00:41:29,120 --> 00:41:30,840
(TENSE MUSIC)
965
00:41:30,840 --> 00:41:32,440
RHIANNON: The entrees took forever,
966
00:41:32,440 --> 00:41:35,200
so now everything's
just rush at this point
967
00:41:35,200 --> 00:41:37,560
to get the mains out.
968
00:41:37,560 --> 00:41:41,680
So it's just all systems go
to finish the pork.
969
00:41:41,680 --> 00:41:44,080
Antonio gets on the pork
970
00:41:44,080 --> 00:41:48,040
and he puts it all in rice flour
ready for deep-frying.
971
00:41:48,040 --> 00:41:50,560
Nice and crispy. Yum!
Yum!
972
00:41:50,560 --> 00:41:51,920
Mm!
973
00:41:51,920 --> 00:41:56,360
And I get onto the deep-fry,
'cause I kind of know what I want.
974
00:41:56,360 --> 00:41:57,720
Crispy pork's crispy.
975
00:41:57,720 --> 00:41:59,040
It's looking good.
976
00:42:00,280 --> 00:42:02,160
So, got to try and get 'em
in threes.
977
00:42:02,160 --> 00:42:03,800
Oh, in threes, OK.
Yeah.
978
00:42:03,800 --> 00:42:06,440
There's been a couple of counts
throughout the cook
979
00:42:06,440 --> 00:42:07,680
on this bloody pork,
980
00:42:07,680 --> 00:42:10,000
but we've just got to get this
on the plate.
981
00:42:11,080 --> 00:42:13,960
MATT: We need the sauce on the
bottom, so a nice, generous amount.
982
00:42:13,960 --> 00:42:15,040
That's just the pork reduction.
983
00:42:15,040 --> 00:42:17,800
We've got the fried pork - looking
good, really nice colour on it.
984
00:42:17,800 --> 00:42:19,240
So that off to the side.
985
00:42:19,240 --> 00:42:21,600
And then we've got all of our
green mango portions here.
986
00:42:21,600 --> 00:42:24,000
OK.
We good? OK. Let's go!
987
00:42:24,000 --> 00:42:26,640
Alright, service on those four,
please.
988
00:42:26,640 --> 00:42:28,160
I'm not gonna lie,
989
00:42:28,160 --> 00:42:29,480
I'm still anxious.
990
00:42:29,480 --> 00:42:31,120
How many we got?
How many we have?
991
00:42:31,120 --> 00:42:32,920
Let's have a look here.
How many we got?
992
00:42:32,920 --> 00:42:34,160
You got enough?
GRACE: Service, please.
993
00:42:34,160 --> 00:42:36,680
PHIL: If any of them need more pork
and you have it,
994
00:42:36,680 --> 00:42:37,680
can you put some in?
995
00:42:37,680 --> 00:42:40,240
I'm really hoping my team can count.
996
00:42:40,240 --> 00:42:44,640
How many have we got left?
Have they been sent already? No.
997
00:42:44,640 --> 00:42:46,560
(SOMBRE MUSIC)
998
00:42:46,560 --> 00:42:47,880
JOCK: Thank you.
MELISSA: Thank you.
999
00:42:53,000 --> 00:42:54,360
It's tiny.
1000
00:42:54,360 --> 00:42:56,400
I have all the pork.
1001
00:42:56,400 --> 00:42:58,240
70g of pork on my plate.
1002
00:42:58,240 --> 00:43:00,320
(TENSE MUSIC)
1003
00:43:10,680 --> 00:43:12,120
GRACE: Alright,
service on those four, please.
1004
00:43:22,040 --> 00:43:23,280
JOCK: Thank you.
MELISSA: Thank you.
1005
00:43:24,600 --> 00:43:26,320
The main from the green team,
1006
00:43:26,320 --> 00:43:28,680
braised pork belly
with green mango.
1007
00:43:30,560 --> 00:43:32,280
Slightly rustic in appearance.
1008
00:43:35,600 --> 00:43:37,400
(SUSPENSEFUL MUSIC)
1009
00:43:43,200 --> 00:43:45,280
70g of pork on my plate.
1010
00:43:46,280 --> 00:43:47,280
Yeah, it's tiny.
1011
00:43:47,280 --> 00:43:51,480
Well, it's inconsistent
in portioning.
1012
00:43:51,480 --> 00:43:54,160
I had six pieces,
'cause I ate one just then.
1013
00:43:54,160 --> 00:43:56,120
So you had six pieces?
Yeah.
1014
00:43:56,120 --> 00:43:58,400
Let me just check that bit
to see if it's OK.
1015
00:43:58,400 --> 00:44:00,600
(LAUGHS) You should.
1016
00:44:00,600 --> 00:44:03,280
There are lots of big flavours,
lots of lush textures,
1017
00:44:03,280 --> 00:44:05,880
lots going on, there's some good
technique going on here,
1018
00:44:05,880 --> 00:44:07,560
but is it a complete bowl of food?
1019
00:44:07,560 --> 00:44:11,240
My pork was cooked nicely,
but it was a little bit light-on.
1020
00:44:11,240 --> 00:44:13,440
I thought it was a bit measly.
I had three.
1021
00:44:13,440 --> 00:44:14,640
Well, most if it is salad.
1022
00:44:14,640 --> 00:44:18,120
It was light and easy to eat.
1023
00:44:18,120 --> 00:44:20,960
I feel like there was nice flavours
going on here,
1024
00:44:20,960 --> 00:44:22,040
no doubt about it.
1025
00:44:22,040 --> 00:44:24,720
I just feel like the composition
is a little out.
1026
00:44:24,720 --> 00:44:26,280
Um, the salad,
1027
00:44:26,280 --> 00:44:28,880
like, there is so much
going on there,
1028
00:44:28,880 --> 00:44:30,080
in a really good way,
1029
00:44:30,080 --> 00:44:32,720
but I think, you know,
there's room for improvement.
1030
00:44:32,720 --> 00:44:33,720
I think...
1031
00:44:33,720 --> 00:44:36,440
What I was hoping for here
for the green team
1032
00:44:36,440 --> 00:44:39,680
was that the main would come out
and just blow it out of the water.
1033
00:44:39,680 --> 00:44:40,800
Yeah.
1034
00:44:43,040 --> 00:44:44,240
GRACE: Quick, keep going, guys.
1035
00:44:45,440 --> 00:44:47,640
CATH: Well done, guys.
Thanks, Cath.
1036
00:44:48,680 --> 00:44:51,720
Good to go. Thank you very much.
MATT: Done.
1037
00:44:51,720 --> 00:44:53,640
Oh, my goodness!
1038
00:44:53,640 --> 00:44:55,760
Well done.
Good work, mate.
1039
00:44:57,680 --> 00:44:59,760
What a push.
Thank you.
1040
00:44:59,760 --> 00:45:02,440
Buddy.
Well done, you guys.
1041
00:45:04,120 --> 00:45:06,440
Teamwork makes the dream work,
1042
00:45:06,440 --> 00:45:09,240
and that sentiment couldn't be
any truer than today.
1043
00:45:09,240 --> 00:45:14,360
We loved watching all of you
learn from two MasterChef legends.
1044
00:45:14,360 --> 00:45:17,640
Everyone give Matt and Sashi
a huge round of applause.
1045
00:45:21,160 --> 00:45:23,560
Well done, legends.
1046
00:45:23,560 --> 00:45:25,200
Legends!
1047
00:45:26,800 --> 00:45:29,240
I know you're all eager to find out
which team
1048
00:45:29,240 --> 00:45:31,200
is heading into
tomorrow's Immunity Challenge,
1049
00:45:31,200 --> 00:45:33,160
so shall we see how you went?
1050
00:45:33,160 --> 00:45:34,720
Yep.
1051
00:45:34,720 --> 00:45:36,600
Kicking off with the entrees,
1052
00:45:36,600 --> 00:45:40,880
green team, your eggplant
was cooked beautifully.
1053
00:45:42,360 --> 00:45:44,680
Blue team...
1054
00:45:45,680 --> 00:45:48,760
..your entree looked spectacular
1055
00:45:48,760 --> 00:45:51,280
and every element was perfect.
1056
00:45:53,600 --> 00:45:55,240
So fairly equal so far.
1057
00:45:55,240 --> 00:45:57,240
So it came down to the mains.
1058
00:46:00,600 --> 00:46:02,280
Green team.
1059
00:46:02,280 --> 00:46:04,800
You had some nice flavours
going on there.
1060
00:46:06,400 --> 00:46:10,880
But the pork serve was inconsistent.
1061
00:46:10,880 --> 00:46:13,520
The attention to detail was lacking.
1062
00:46:16,240 --> 00:46:17,680
Blue team,
1063
00:46:17,680 --> 00:46:21,960
the spices in the curry and the rice,
phenomenal.
1064
00:46:23,640 --> 00:46:24,840
But...
1065
00:46:26,000 --> 00:46:27,480
..that fish...
1066
00:46:27,480 --> 00:46:30,560
..Robbie, Declan...
1067
00:46:32,120 --> 00:46:33,440
..talk about a dream team.
1068
00:46:33,440 --> 00:46:35,480
It was perfect!
1069
00:46:35,480 --> 00:46:38,400
(SOARING MUSIC)
1070
00:46:38,400 --> 00:46:45,040
Every single piece of fish
was cooked to perfection.
1071
00:46:46,320 --> 00:46:49,640
We couldn't have done it better
ourselves with that dish.
1072
00:46:49,640 --> 00:46:51,400
There were no complaints,
1073
00:46:51,400 --> 00:46:54,160
and that's why, blue team,
you have won the challenge.
1074
00:46:54,160 --> 00:46:57,120
(UPLIFTING MUSIC)
1075
00:47:05,000 --> 00:47:07,280
Well done, blue team.
1076
00:47:07,280 --> 00:47:09,480
You've won yourselves a spot
next to Malissa
1077
00:47:09,480 --> 00:47:11,800
in tomorrow's Immunity Challenge.
1078
00:47:11,800 --> 00:47:15,680
But everyone, across the board,
well done today.
1079
00:47:15,680 --> 00:47:18,040
Your very first Service Challenge.
1080
00:47:18,040 --> 00:47:19,400
You've all smashed it.
1081
00:47:19,400 --> 00:47:20,880
Well done.
Well done, guys.
1082
00:47:20,880 --> 00:47:23,680
(INDISTINCT CHATTER)
1083
00:47:27,680 --> 00:47:30,080
They're a great bunch.
Yeah, good, good.
1084
00:47:30,080 --> 00:47:31,840
They're awesome, yeah.
1085
00:47:31,840 --> 00:47:33,760
It's a chapter
they'll never, ever, ever forget.
1086
00:47:33,760 --> 00:47:34,840
WOMAN: Amazing!
1087
00:47:34,840 --> 00:47:37,760
NARRATOR: Tomorrow night
on MasterChef Australia...
1088
00:47:37,760 --> 00:47:40,000
MELISSA: One of you
will be up against
1089
00:47:40,000 --> 00:47:41,880
a bona fide legend of the kitchen
1090
00:47:41,880 --> 00:47:43,680
for a chance to win...
1091
00:47:43,680 --> 00:47:45,680
This guy.
..an immunity pin.
1092
00:47:45,680 --> 00:47:50,480
Now is not the time
to chicken out...
1093
00:47:51,920 --> 00:47:53,640
Who doesn't love a roast chook?
1094
00:47:53,640 --> 00:47:55,920
..because
there's not one
1095
00:47:55,920 --> 00:47:58,320
but two types
of immunity
1096
00:47:58,320 --> 00:47:59,520
up for grabs.
1097
00:47:59,520 --> 00:48:01,000
THEO: By hook
or by chook,
1098
00:48:01,000 --> 00:48:03,080
I'm gonna
to get this done.
84517
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