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NARRATOR: Previously
on MasterChef Australia...

From Tokyo Lamington, Eddie Stewart!

(ALL CHEER)

WOMAN: That's a tall cloche!

MAN: The biggest cloche ever!

..an intimidating tower
of 20 lamingtons...

LARISSA: Holy moly.

DECLAN: It's out of this world.

..didn't deter our incredible cooks.

CATH: Everything's big,
even the mixing bowl.

THEO: Oh, my Lord!

This is intense.

No! Come on!

But this extraordinary take
on an Aussie icon...

ANDY: Absolutely on point.

That meringue is perfect.

..was the end of the journey
for Larissa.

I know my time has been a wild ride,

but I'm just so grateful
that I came here.

Tonight, an invitation

to the biggest-ever
Service Challenge awaits them.

(GENTLE MUSIC)

(MOMENTOUS MUSIC RISES)

RUE: Oh, I'm excited.
CATH: Yeah.

RHIANNON: It's gonna be awesome!

It's been a big week.
We had the biggest Mystery Box ever.

And now it continues.

Big day, big week. Oh!

RHIANNON: Come on in!
Thank you!

(ALL EXCLAIM)

Malissa and I walk in first and...

Where is everyone?
Where is everyone?

..there's nobody there.

Like, it's entirely empty.

Ooh! OK.
What is that?

PHIL: We've got the day off!

I don't know what to do with that.

WOMAN: What is...
A secret message?

RUE: There's a letter.

I don't know what to make of that.

I wonder who it's from.
Are we allowed to open it?

Shall we? Can we? Shall we?

Are we allowed to?

Well, nobody's told me not to.

(WOMEN SQUEAL)

GRACE: Ooh, it's a ticket to Bali!
(PEOPLE EXCLAIM)

ALICE: No, come... No.

OK, guys.
(ALL GASP)

Alright.
RUE: OK.

"Good morning.

"Today is a Service Challenge,
but as you can see,

"it's not taking place here.

"It's happening
at a surprise location."

WOMAN: Ooh!

"Of course, this is a big week

"so that means it's the biggest
Service Challenge ever

"and you will be feeding the masses.

"Head out. We'll see you soon."

(CONTESTANTS EXCLAIM)

CATH: Oh, wow! (CHATTERS EXCITEDLY)

OK, so we're not going to Bali.

CONTESTANTS: Ohh!
OK.

That doesn't take away
my excitement.

I'm still excited.

WOMAN: Let's go!

But the emphasis on "big week",

that's making me
weak in the knees. (LAUGHS)

(DRAMATIC MUSIC)

RHIANNON: What are we doing today?
ADI: What are we doing?

Something big.
Oh, it's gonna be massive.

What's it gonna be? Oh.

ALL: Ohh!

WOMAN: Grazeland!

PHIL: We are
at Grazeland in Spotswood.

Living in Melbourne,
I'm lucky enough

to have been here a couple of times
and absolutely love it.

(ALL CHATTER EXCITEDLY)

It's a street food vendor
pop-up stall

and there is every kind
of food and cuisine.

Sweet, savoury...
You name it, they have it.

Ohh. Oh, look!
WOMAN: Oh, wow!

People come here from
all over Melbourne every weekend.

WOMAN 2: It's making my hungry,
looking at all this.

WOMAN 3: Oh, whoa!

Hello, hello, hello!

RALPH: Wow. Look at this.

Oh, my God!
There's so many different ones.

Yeah!

Fancy seeing you guys here, hey?

You found us.

Welcome to Grazeland.

You are standing in the middle

of 10,000 square metres'
worth of delicious street food

right here in Spotswood.

This is the ultimate
playground for foodies

and today it's the backdrop

of the biggest
Service Challenge ever.

(ALL EXCLAIM)

So, obviously,
this is a team challenge

so we'll get you into two teams.

You know how it goes. Pick an apron.

(ALL CHATTER AND LAUGH NERVOUSLY)

So, obviously,
once you get your colour,

try and bunch up into teams.

We'll go yellow over there and...

What are we calling that thing?
RALPH: Turquoise.

Turquoise? Turquoise, alright.
Perfect.

Ohh!
(OTHERS EXCLAIM)

We'll get to that later.

And I pull out a white apron.

What does white mean?

And I'm thinking,
"What does this mean?"

Surprise, Malissa.

You have the white apron.
Yeah.

And that means...
you're not cooking today.

Aww!

Instead, you have to choose
one team to back.

If they win, you win.

Ooh!

If they lose, you lose.

ANDY: Oh-ho!
ADI: Oh, my God, Malissa!

You're gonna know
who your mates are real soon.

Just wait till you find out
what the challenge is.

Yeah, I'll wait. OK, cool.
I can wait.

Then you can make a slightly
more informed decision.

I think I wouldn't
want to be informed.

OK, before we get
to what you're cooking,

I would like you to know
who you're cooking for.

This location is massive.

Every weekend, thousands of people
roll through here

to eat all kinds of delicious food.

Of course, today
will be no different.

In a matter of hours,
you will have to be prepared

to feed not dozens, not hundreds,

but thousands of hungry foodies.

You heard me - thousands.

Bruv!
What did you say?

Thousands. (CHUCKLES)

And they'll be all lining up
to taste your food.

Excuse me? (LAUGHS)

I knew it was going to be big.

Oh, my God.

But I didn't think it was
going to be that big.

Today's challenge
is all about surf and turf.

In your team,
you'll create two dishes -

one surf and one turf.

You're gonna be selling them
for $10 each.

There's a fully stocked pantry
at your disposal.

And because you're feeding thousands,

we're gonna give you
a whopping five hours

to prepare all the food you need.

As soon as that five hours is up,

the masses are gonna descend

and you better be ready.

(RALPH EXHALES SHARPLY)
Let's do this.

The top team today will progress
into tomorrow's Immunity Challenge

to vie for safety
from Sunday's Elimination.

Brent's the only one who's done
something like this and he's like...

MELISSA: He's just like, "Ugh!"
"Ooh!"

Like, I know what's involved now.

Oh, man.

Malissa.
Yep.

Now you know all the details...
Uhh!

..it's choice time!

Oh, no!

Who are you backing?
I don't know.

Are you backing yellow
or are you backing turquoise?

Um...

I'm gonna go with yellow.
(TEAM CHEERS)

(BOTH LAUGH)

Sorry! I had to go with my roomie!

CATH: No, no...
ADI: No, it's alright. It's fine.

I love you guys!

(LAUGHTER)

Alright, guys, are you ready?

(ALL CHEER)

Good 'cause your time starts now.

(ALL YELL AND EXCLAIM)

Oh, I feel so left out.

(YELLING AND WHOOPING)

ADI: Oh, my God!

What are we doing? Oh, my God.

Cooking for the masses is crazy.

Alright.

Like, it's...not even
really numbers that I can comprehend.

Like, I don't even know what that
amount of food would look like.

DECLAN: We should start planning.
Let's start planning.

So I think our communication as
a team needs to be exactly on point.

Do we want a theme for our menu today
or do we just want random?

AMY: Thai. Yep.
Thai? Feeling Thai? Asian-y?

Yeah, alright. Yep.
Are you happy?

I'm thinking barra and we've got the
king of curry over here, alright?

If we're gonna do Thai fish,
we're gonna do Thai what?

Could we...
Like, a salad?

A Thai beef salad.
Thai beef salad! Yes!

For our surf dish, we're doing
a Thai curry with barramundi.

Nice!

And for our turf dish,
we're doing a Thai beef salad.

Are you guys comfortable
with me filleting the fish?

Yep.
You're the meat cooker.

So if you help with the...
PHIL: I can help with that as well.

Don't you reckon?
Yeah.

My team definitely has a few cooks
that are very strong on seafood.

So Amy and Declan,
that's really their thing.

There's Robbie with his big flavours.

Phil's so good with meats.

So hopefully we can all bring
something to the team

and I think we can work
really well together.

Come up with a time
where you wanna be at

at an hour, two hours,
three hours, four hours

and we need a dish ready
at, like, four hours.

Alright, so we'll go, uh, turf.

Um, we got pork belly?
ALICE: Yep.

And we want to go red braised...

Yeah, red. Yeah.
Red braised...

Sticky braised, yeah.
Sticky.

I was thinking instead of doing

full fried rice, which is
complicated, maybe scallion rice.

Yeah.
Just scallion fried rice?

ANTONIO: Yeah, good. Yep.
That's easy.

Alright, so turf,
we're gonna do the mussels?

What do you think?
THEO: Go the mussels?

You wanna do bread?

What type of bread?
What do you think you're feeling?

Well, to go with that,
something that's got body to it

so we can mop up the sauce.

So, yeah, just like a focaccia.

Good idea? Like it?
Yeah, I'm happy with that.

Happy?
RUE: Agree.

I think everyone's pretty happy
with the ideas we've come up with.

The team's looking at me
for a bit of experience.

But, like, God, I didn't
even do that in my season.

Yeah, get started.
Yep, OK.

So it's a great
learning curve for me too.

RHIANNON: What are we gonna fry up?
RUE: Coriander seeds.

Onion?
Onion.

Uh, carrot, celery.
Carrot, celery?

It's all about the prep
for these dishes.

Gonna get the pork belly.

You know, cooking for,
like, 800 people,

you need to know the exact amount
of absolutely everything.

We've got four.
I reckon we've got four.

Cut them into cubes and then...

First we gotta cut up
a ton of pork belly

because the pork needs to sit there

and tick along in the brine
for a couple of hours.

So everyone's working on the turf
before we start the chilli mussels.

Better motor.

So I've got Rhi, Rue, Ralph and Theo
just going ham on that.

No pun intended.

(RUE LAUGHS)

And I've got Alice and Antonio

starting with the spices
and the sauce

while the pork's getting cut up.

DECLAN: Robbie, mate,
look what I caught out in the river.

I get those every day
where I am, mate.

This is outrageous.

So I'm gonna be looking after
the surf dish,

which is a Thai red fish curry.

ADI: How you going, Deccy?
Yeah, good.

It's a big job, hey?
It is a big job.

I'm on the fish and Robbie's gonna
be looking after his curry.

This is a red curry
we're making today,

so we'll have more chillies into it.

It'll be a bit more spicy.

I've never filleted this many fish
in my life before.

This is ridiculous.

I've gotta prepare
400 portions of barramundi.

I'm gonna turn into
a bloody barramundi tonight.

You know, like, that's 40 fish,

which is well beyond anything
I've ever done before

let alone in a five-hour
time bracket.

I've bitten off a bit more
than I can chew today.

It might not seem like it,
but you have already had one hour.

Four hours to go!
JOCK: Come on, guys!

ANDY: You gotta move!
You gotta move!

(HIGH-STRUNG MUSIC)

Hello, hello.
Hello, turquoise team.

Hello.

What have we got?
What have we got?

So we've got a medium-rare
Thai beef salad

and a Thai-style curry
with barramundi.

So we've got a hot lovely warm meal,

and then we've got the fresh meal
on the side, so there's options.

OK, that sounds good,
um, and I'd pay 10 bucks for that.

Yeah, I'd pay 10 bucks for it

and it sounds like, you know,
if you cook that fish perfectly,

very easy for service...

That 's it, yeah.
..which is a plus.

Are you thinking about that?

Because, you know, serving,
it's gonna be tough, right?

This is an actual Service Challenge.

You're... Numbers.

We're talking 400 portions here.

400.
It's a lot of fish, man.

You'll be here for...
Yeah, for hours.

Yeah.
Yeah.

So bulk that up with something else?

Yeah, I'd be trying to do...
to do a little bulk job.

I am petrified for you

and I'm getting no petrified vibes
anywhere in this kitchen.

No, good energy.

I'd love you all to start getting
a little bit petrified.

None of you have experienced this.
I'm telling you it's gonna be hard.

Yep.

OK, alright, so basically
we've just spoken to the judges

and they were a little bit scared

when they heard that we were
planning on doing that much fish.

But I'm thinking do
we want to bulk up the curry

with something that's not fish
so we've got more time?

Sweet potato? Sweet potato?

What's... Is there bok choy there?
Yeah, I think so.

That's quick and easy,
that sort of stuff.

We can wash that up, have that cut.
Yeah, cut...

Beautiful. So that's
gonna bulk our salad.

Everyone, back to their jobs.
Let's go.

Initially, the plan was to put

a large portion of fish
in everybody's curry.

There's not time to do that when
we're serving thousands of people.

So we're gonna use a vegetable
that we know we can prep quickly,

we're not worried about pin-boning.

So we're gonna bulk it up
with the vegetables.

One of these pans will probably
do 1.2 kilo of the dough, right?

So if that's 1.2 kilo of dough,

you wanna do maybe four of them?

My job today is to look after
the focaccia, look after the bread

for our chilli mussels.

So 6 kilos, right?
6 kilos of total dough.

I'm Bread Boy,
so that's my happy place.

We've just been doing
a lot of calculations,

which I'm not good at
so Antonio's giving me a hand.

I think one of the main issues
in this whole day is quantities.

We've never, ever
done quantities like this.

So 30?
BRENT: 30 per tray.

30 per tray, 6 trays.

180.
180.

So I need to do...
Double.

We need to do a bit more.
(CONTINUES INDISTINCTLY)

It's a big number and it's quite
hard to see the end goal,

so we need to figure out
exactly what we need.

Oh, we've got fried shallots.

Oh, awesome.

My next task
is to get onto the stock.

We need a stock for these mussels

which will form
the base of our chilli sauce.

I can get through these pretty quick.
Yep.

And once I get it on,
it'll be on, you know?

It's just a basic stock

because the sauce will have
roasted capsicums and chillies

and all those yummy, punchy flavours

and this is just a support act.

JOCK: Alright, mates?
Hey, mate.

You've got a calculator
and everything. I like it.

Mate, what's happening?
Let's go surf. What's the, uh...

Surf, chilli mussels.

We're gonna utilise Bread Boy

and we're gonna do, like,
a focaccia with it.

Yep.

And then for the turf,
we've got pork belly

and we're gonna do a gelatinous
red braised pork with some rice.

OK, sounds good.

Let's dive into the fish one.
Yep.

How many mussels
are you giving each?

Um, probably looking at around...

..three to four.

If I got three mussels
for 10 bucks, I'd be fuming.

You need to double the amount.

The judges have just come past

and said we need to double
our mussels in each serving.

That's 6 mussels in each bowl,
400 people -

2,400 mussels we need
to clean, de-beard and cook.

How are we gonna do that?

Planning, right, is probably...

Massive, yeah.
And the same for the pork belly.

How many pieces of those
are they getting each?

Uh, four.
BOTH: Four?!

That's huge.

Yeah, I think you guys have got
a lot of decision-making to do.

We're gonna come back,
but we need...

..we need more answers,
more definitive answers.

Alright, good luck.
Good luck.

OK.

At this point, the final quantities
haven't been worked out,

so we really need to all come
together as a team to work this out.

Yep, those are a bit too big.

ALICE: OK, yeah.

The good thing
is there's good ideas.

Yep.
They've got good ideas.

I think the thing they're just
trying to get their head around

is cooking for 400 people per dish.

I mean, can you imagine when everyone

starts streaming into
this incredible environment,

they're going to want delicious food

that matches the vibe
of this incredible day.

Yep, fingers crossed.
Alright.

There's a lot of this going on today.

Walking around like this all day.

PHIL: That's a big piece of beef.

So I've got to prep 40 kilos of
this beef today for the turf dish,

which is the Thai beef salad.

That's 20 cuts of these sirloins...

Oh, bloody hell.

..which is gonna take quite
a lot of time to get through.

So you're happy for me
to start marinating this one?

Absolutely.
Amazing.

Amy is kind of my support today
with the beef dish.

She's prepping
all the marinade to one side.

So we're gonna leave the cuts of
beef whole, marinate them whole,

roast them all together
and then dice them at the end.

Just me on the beef.

Hope the team haven't made a mistake
with this one, but let's see.

Doing all the beef on my own
is obviously a bit of a challenge.

I feel like everyone's having
so much fun out there,

you know, making marinades
and garnishes and sauces.

And I turn around over my shoulder

and I can see Deccy and I realise
he's in the same boat as me.

DECLAN: Oh, my God.

But he's just got fish
and a filleting knife

and he's chucking his way through it

and we kind of give
each other that nod

of, like, "Yeah, we're in this,
mate. Let's get it."

AMY: How many more
have you got to go, Phil?

Four packs.
OK.

RALPH: Oh, my goodness.
The sheer volume of everything.

I don't think I've ever cut
this much pork in my life.

So I am responsible for cutting
the pork with Ralph

and this will be for our turf dish,

which is the red sticky pork.

I think our meat trays
are about to get full.

40 kilos of pork, that's not a joke.

I am moving at warp speed right now.

Who needs to go to the gym?

Look at that. Look at these babies.

That's all from
cutting pork, OK? (LAUGHS)

Look, it's really tough in here,
but I am pushing through.

We're almost done.
OK, cool.

ALICE: OK, Brent, this is ready.

BRENT: Alright, get it in there.
Turn it up.

Turn it...
Are we going that way?

Yeah, can you carry it, you think?
You got it? Whoa, good job.

So I will be helping
the pork belly dish

in terms of the braising liquid,

which in this case
is just a combination

of soy sauce, Chinese cooking wine,
Chinese black vinegar,

cinnamon, cloves, bay leaves
and Chinese spices.

Just dump it in, yeah.

So hopefully the judges see
this beautifully dark

caramel braised meat.

Nice.

..that's just filled with Chinese
spices and melts in the mouth.

How many more do you have, Rue?

There is one more tray to do.

OK, alright.

Team turquoise, team yellow,
you're halfway there!

2.5 hours to go! Come on!
ANDY: Let's go. Come on.

Surely we can't
be still filleting fish.

How many have you got to go?
Um...

I'm about halfway.

You're about halfway?
Yeah.

So that means your one job...

'Cause we're about halfway
through the prep time.

Yeah, I know.

The one job that you're
gonna do is portion fish.

Yeah, exactly. We sort of spoke
about that at the beginning.

We just... Yeah.

I wouldn't... I wouldn't...

If there was a person in my kitchen
that did one job on a prep list,

we would sink every single time.

Andy walks over and he's still
surprised that I'm filleting fish.

You have to go faster.
Yeah, yeah.

Like, it's as simple as that.
Yeah.

It does feel like
it's falling apart a bit.

Who bloody chose to do fish, hey?

JOCK: What's happening?

Where are we at? Brent?

BRENT: We're just about
to put all the pork in

and then we'll get onto
the sauce for the mussels.

Has someone prepped the mussels yet?

Um, no, that's next.

We've got two and a bit hours to go.
You haven't even started.

You've gotta move, man.
Like, you're in trouble.

Jock drops the bomb and says,

"You're not gonna be done in time
if you keep going like this,"

so we're deep in the weeds here
and it sounds like turquoise too.

That needs work.
Yep.

Now I'm stressing.
The pressure being applied big-time.

Girls, right now, both of you, get
on and help Ralph do the mussels.

The three of you,
you're having a race.

You're racing each other to who can
do the most the fastest, yeah?

Honestly, pick up the pace, yeah?
RALPH: Righto.

Alright, we've gotta push.

Oh, my God.

CATH: I just don't know
what we need, though.

BRENT: What's this water for?
ALICE: I don't know whose it is.

OK, so I think it's safe to say
these guys are in the weeds.

ANDY: Declan has done...

He's only halfway through the fish.

What?!
He's only halfway through the fish.

But there's no, like, urgency.
Like, I just want him to go faster.

Yep.
Yeah.

He's doing a great job,
but go faster.

Um, we've got a mussel dish -

the mussels, not even cleaned yet,
no idea how many mussels we need.

Like, this is the first time
they've had to do this

and they just don't understand
what 400 covers looks like.

They're gonna need help.

Lucky they have you guys here.

Get in there. Go, go, go.

DECLAN: Alright,
how are we, big man?

I am fantastic.

I have come to get
every bit of detail.

PHIL: So Andy comes into the kitchen

to check on things
and do his usual updates,

but I can see the concern on his face

as he's looking around
at what's going on.

Have you got a prep list?

Um... Ehh... No, yeah...
Oh!

Yeah. Yeah, yeah, yeah.
Yeah, yeah, yeah. Yeah.

Andy's a professional
in the industry.

He's a MasterChef past contestant.

He knows exactly
what needs to be done.

So for him to be that
concerned is worrying.

OK, what we're gonna do, you and I,
is get a little bit of organisation

because I'm petrified for you.

I've done a few Service Challenges
in my other season

and I've never seen the judges
come in and help.

We're cleared in trouble here,

so we really need
to turn it around fast.

Nice. Good.
RHIANNON: You happy with that?

Yeah, I'm happy with these.
I just want you to go faster.

OK? 'Cause there's
a mountain of jobs to do.

RHIANNON AND RUE: Yeah.
A mountain of jobs, OK?

RUE: I thought I would get carpal
tunnel from working as a dentist.

Turns out it's cooking.

Rhiannon and I are
cleaning those mussels.

You have to get the beard out.

You have to scrape
all the yuckies off.

It's a lot.

I'm paranoid about you
running out of stuff.

So 11 packets? Think that's enough?
Yep.

Yep. We've got this.
We're all over it.

Yeah.
Hurry up.

Yeah, OK. Yeah.
OK, we're going!

Guys, it's time to get out
of the weeds and back on track.

You have 90 minutes
till service. Come on!

(TENSE MUSIC)

ANDY: How long till you're done?

DECLAN: Um, an hour.

One hour?
Yeah.

Half an hour.
I'm giving you half an hour.

This is a bloody marathon.

I think there's five fish in there
so I'll need to fillet all five.

AMY: OK.

As a team, we knew
fish being this main element

of the Thai red curry,
this was gonna be my job

so I was knuckled down in this.

I didn't think it was
gonna take this long.

I'm regretting
taking on this job now.

But, like, I've just
gotta go for it.

I'm going as fast as I can

and if I do this methodically,
it's gonna pay off.

Mate, I reckon go
for the freak-out vibes.

See if that makes you go faster.

Yeah, not much more.
I'm nearly there.

(SIGHS)

You alright, Rob? You alright?

Yeah.

I'll get there, bro. One more stock.

I've never made
60 litres of curry before,

so making sure this curry
is balanced right is really hard.

So this is just everything
but the garlic, is it?

I want the curry to be really rich

and have a nice spicy flavour to it.

Just trying to balance it
by adding more sugar,

a bit of soy sauce,

a bit of chilli, lemongrass

and hopefully
I can get through this.

ALICE: Brent, I'm gonna
get four rice cookers set up there.

Yeah.

I don't know if that'll be enough,
but we'll see.

Alice is on the rice,
so I've taken over the pork belly.

Doesn't need much longer.

I taste it and it's so good.

Alice has done an amazing job.

It's an intense sauce.

It's sweet, it's salty, it's sour.

And the pork is just gelatinous.

So nice to eat.

Right, one more. One more of these.
We'll do the last one.

I really need to get
this pork belly out

and start reducing the sauce.

Let's go, guys. Let's push now!

There was a stage there
where the wheels were off,

but everyone just sort of dug deep,
we got a system going.

How's your bread
coming along, buddy?

Yeah, it's coming along
and there are about to go in.

Oh, magic.

Theo was cruising with the bread.
I didn't have to worry about it.

RHIANNON: Righto, mussels are done!

Where do you want me?

So, Rhi, you're gonna
be on that mussel course now.

You want me to get on it?
Yep, yep.

The mussels are ready to be cooked.

So we're getting through it.

Everyone happy, guys?
Yeah.

Yoo!
Yay!

Good hustle, team.

PHIL: It should be hot enough now.

I'm just about to start
searing off the beef

so we can get that ready.

It's gonna be a cold Thai salad.

So we'll get that seared,
in the oven,

let it cool down, then we cut it.

It's obviously quite well known that,
you know, cooking beef is my thing,

so I want it cooked perfectly,

mid-rare, nice and pink
in the middle.

Yummy!

There's so much pressure on me
to cook this beef right today.

These are paying customers
that are paying

their hard-earned money
for these dishes

and we can't serve up
substandard food.

Happy with that, Andy?

Beautiful. If it's caramelised
on the outside, we're good to go.

Yeah, radish is done.

Tomatoes are being done.

Yeah, we're doing super well.

So we've got a few people
working on the Thai beef salad.

I'm doing the cucumber
at the moment.

Grace is gonna the do bean sprouts,
also the herbs.

And we've got Amy
doing the dressing.

You are gonna need so much dressing,
it's not funny.

Yeah.

Today we're doing a kind of a play
on a nam jim for the salad dressing.

So we've got palm sugar and
coriander roots and coriander stalks

and all, like, the kind of flavours
that you would find in a nam jim,

but we just made it our own thing.

(INHALES AND EXHALES DEEPLY)

JOCK: Right, get them all going.

THEO: I've got
my focaccia bread baking,

so I start working on that bratt pan
to start cooking the mussels.

So you see the smell?
Yeah.

It smells delicious, yeah.

Like, the mint just adds
a little bit extra, you know?

Yeah, yeah, yeah.
A little bit of something-something.

Something-something different. Yeah.

Opening the mussels,
letting them get that saltiness

out of them a little bit
into our stock...

I like it.

..but I don't want to overcook them

because they're gonna
cook again in our sauce.

I can see already.
Yeah, yeah.

See, we're in already straightaway.
Yep.

See, as soon as they pop,
they're out.

Alright, let's go,
let's go, let's go.

DECLAN: Alright, fish is done.
I can jump on now.

(ALL CHEER)

WOMAN: Yes, Declan!

I finished my last fish
and, yeah, come on, let's go.

ANDY: Declan?
Yeah.

We're gonna cook this fish, brother.
Yep, perfect.

Just gotta cook 400 pieces
perfectly now.

What could go wrong?

And I'm gonna keep
about five or six per pan

and we'll just get a nice
crispy skin on this barramundi.

(BLENDERS WHIRR)

RHIANNON: Happy with that, mate?
I'm happy. That's good.

I'm finishing the chilli sauce
for the mussels

and I need to make sure
I get enough chilli in it.

It's quite spicy.

Yum.
The consistency's nice.

Yeah, it's beautiful.
It's perfect for the mussels.

The chilli's I think
where it needs to be.

Way more salt.
It's nice. It's spicy.

Chilli to the public
is a bit sensitive

because not everyone likes chilli,

however, if you have
chilli mussels on your menu,

it is what it is. (CHUCKLES)

Theo took a lot of care...

Yeah, they look awesome.

..in making sure that
these are perfectly cooked.

Because I'm nervous
about everything,

I would like to count how many
mussels are in one bowl.

Oh, my goodness. Yeah.
Just one bowl.

'Cause then it gives us a rough idea
if we're on track or not...

I'll just get another bowl and...
..just in case it's not right.

I agree.
OK?

(PEOPLE CHATTER EXCITEDLY)

People are trickling in!
Soon it will be a flood.

30 minutes till service! Come on!

(TENSE MUSIC BUILDS)

How many bags did you prep?
RHIANNON: 11.

The mussels have been steamed by Theo

and Jock said, "Maybe we need to
just count what's in each bowl."

Yeah, there's 60.

Hang on.

2, 4, 5...

300.

And how many did we say per? 6? 5?
5.

60 portions.
Holy shit.

Oh, my goodness.

We haven't got
enough mussels, at all.

We have got enough
for 60 serves, not 400.

Oh, I can't believe it!

Oh, it's just...
It's epic. It's crazy.

It's just like... It's surreal.

It's exciting. It's mammoth.
It's big. It's everything!

Oh, wow! It's everything.

Wow! (LAUGHS EXCITEDLY)

I cannot concentrate
with this going on. It's crazy.

We're, like, down on mussels.

BRENT: Just grab all of them.

Like, seriously down on mussels.

Everything's looking,
you know, perfect

until we realise that
we're short so many mussels.

What we're gonna need to do

is be cooking mussels
during service probably.

OK.

So you're gonna have to account
for that with the team members.

So there's a big spanner
straight in the works.

THEO: Back on the mussels.

So we have Theo, Rhi and Ralph

just going frantic on the mussels.

RHIANNON: Bloody hell.

And then sort of as service goes,

we're gonna be
cooking them as we go.

JOCK: See why we check things?

Yep.

This close to service
and now I'm down three people

that would've had other jobs,

it's not great at all,

but we gotta get the mussels out.

It's a chilli mussel dish,
not just a chilli dish.

They just keep coming.

Yellow team, turquoise team,
the time is here. 10 minutes to go!

Come on!

(CROWD CHEERS)

GRACE: Come on, guys! Well done!

(CHEERING CONTINUES)

Crazy. Crazytown.

I look to the side and I see
a market full of people.

There is thousands of people here
ready to try our food.

We've gotten this far along

and we want to make sure
that everything is perfect.

So we decide to make up some
samples of our surf and turf dish.

ANDY: We'll probably
need a couple of herbs,

so let's rinse, yeah?

ADI: Yep.

We've got our red Thai curry
and it's looking beautiful.

The fish looks like
it's cooked perfectly.

Coriander.

And we top it with some coriander

to elevate the chilli
and those Thai spices.

CATH: OK, we gotta try
to get some height on them.

Our Thai beef salad is vibrant
and you can smell the aromas.

Good job, good job. Come on.

It's zingy and acidic and fresh

and Phil has worked so well at
getting that beef cooked perfectly.

ANDY: Hey, I got good news.
We're actually getting there.

We're gonna do it.
Well done, guys. Well done.

ADI: Well done, turquoise!

We're feeling really happy with how
everything's looking and tasting.

BRENT: Hey, hey, Alice.
You need to get on the rice.

Get the rice.
ALICE: OK.

I need to start frying the rice
for the pork belly

and I'm frying
green onions and garlic

and then adding the steamed rice.

The key to getting the rice right

is not to go too heavy on the oil -

you don't want oily rice -

and not to burn anything.

OK.

But that's really tricky
because, you know,

these fryers are really, really
intense in terms of heat.

The last time I was
sweating like this

was when I was doing hot yoga
and I was wearing less. (LAUGHS)

I've never cooked like this before,
let alone at this volume.

I need to move fast.

And I've only got two hands
and I've got to make

fried rice for thousands of people.

I just don't know how
this is gonna happen.

This is so stressful.

These are your two dishes.
BRENT: Yep.

I plate up for Jock the pork dish
and the chilli mussel dish.

Let's taste them. Let's go.
Alright.

I taste it and it's so good.

Are you happy with it?
Yeah, I'm happy.

The pork dish, you've got the
beautiful, tender, gelatinous pork,

beautiful sauce.

You know, it's umami,
rich and sweet,

but then jammed full of those spices

and the rice just
sucks that sauce up.

Mussels.

The mussels are perfect.

The chilli mussel sauce is so nice.

It's not a big chilli hit...

Oh!

..but it's just that perfect amount.

The mussels are just like
they've just been opened

and then they're put in the sauce,
so they're perfectly cooked.

Some of the bread.

And the focaccia is fluffy, light

and just mop that sauce up.

You know, they're two great dishes.

Finish the shallots
for the mussel sauce.

Alright.
Bread's gotta be cut.

He's in the process
of doing that now.

And we need to cook
a ton more mussels.

OK.
Alright, let's go, mate.

Alright, let's do it.

(DRAMATIC MUSIC)

Doors open in 10...

PEOPLE: 9, 8, 7,

6, 5, 4,

3, 2, 1!

That's it. Welcome up!

JOCK: Come on, come on,
come on, come on.

We've done it!

It's time to sit down and enjoy
the fruits of our labours.

The five hours ends,
but it's really not over for us...

One of each?
WOMAN: Yep.

..because service
for this challenge is mammoth.

We've got to get out
400 of each dish.

Thank you so much. Enjoy.

So we sort of start
an assembly line...

ROBBIE: Good old Andy, brother.

..so that everyone
is just doing one or two tasks

and really get these dishes out.

GRACE: Thank you so much! Enjoy!
WOMAN: Thank you!

Oh, thank you!

We've got a good line going so
hopefully we can keep it that way.

What are you guys gonna wear
on the gantry tomorrow?

PERSON: Ooh-hoo!

JOCK: Are we ready?
Are we ready? Are we ready?

Hey, I need another...
Can I have this?

Brent, four pork, one mussels.

Four pork. Let's go.
Let's get four pork up.

Service has started.
People are just swarming up.

And we are already running out
of dishes for the customers.

Mate! Let's go.
Service has started, buddy.

I'm still down three people
who are doing the mussels.

Let's get the parsley chopped.

So it's not ideal at all.

Spoon, spoon, spoon.
Let's go. Let's push, let's push.

We need to push real hard now

and get plates out as quick
as we can.

Alright, order's up.

One mussels, two pork.

Four pork.
Four pork.

WOMAN: Holy moly!

The line is not ending. (LAUGHS)

It feels a bit like
'The Cook' today,

but, I mean, everyone
seems happy to be here,

it's so much fun,
the food's smelling amazing.

So, yeah, I'm stoked.

(PEOPLE CHATTER AND LAUGH)

You guys smashed it. I'm out.

You got this. You got this.
ADI: Thanks, Andy. Thank you, Andy.

All you've gotta do now
is finish serving it, alright?

Guys.
RUE: OK, thank you, thank you.

Well done, guys. Let's go.

Come on, team yellow!
Let's go, Brent!

RHIANNON: Thank you, Jock.
You're amazing, bloody amazing.

Good luck!
Thank you!

GRACE: Halfway through the cook,

I didn't even think
we were in with a shot.

If Andy hadn't have stepped in
to help us out,

we might not have made it.

Hello!
ANDY: Oh, my turquoise friends!

And so, you know,
we don't want to disappoint him.

delicious MasterChef-approved
recipes on 10 play.

(TENSE MUSIC)

Alright, what do we have here?

Alright, so we've got
a red barramundi curry.

And...
And a Thai beef salad with peanuts.

I already know how this went down,
so thank you very much, legends.

Thank you, guys. Enjoy.
'Bye.

Where do you want to start?

What are we doing first?
Wow.

I think you've gotta start
with the salad first, right?

Let's talk about the salad, shall we?

It looks simple.
Yeah.

But there's so much work in this.
So much work.

You go, "Oh, yeah,
we'll just do a Thai beef salad."

"OK, let's do 14 kilos of cucumbers.

"Let's do 12 kilos
of cherry tomatoes.

"Let's marinate the beef,
cook it perfectly."

Look, though. It's beautiful.
There's so much that went into it.

Yeah, and I'm really
proud that the guys

actually stuck to their guns
and they got it out.

It's got a lot of texture,
you know, a lot of punch.

I think they did a really great job.

The beef is cooked beautifully,

but the dressing, you can tell
that it's missing something.

It's missing a ton
of sweetness, I think.

Palm sugar and more lime juice.
Yeah, palm sugar, lime juice.

It's not a total loss, but it
could've been, like, 50% better

if they'd spent a bit more
time on the dressing.

It's so close. Like, so close.

Looking at the presentation,
you have the beautiful texture

of the shallots over the top
and the peanuts,

the beautiful,
generous pieces of the beef

and then all of this gorgeous
sort of busy salad beneath it

that's sort of giving you
crunch and colour

and a little bit of contrast as well.

I agree - I think the dressing,

it doesn't quite know
where it's landing

so I think that's why
it sort of doesn't

feel like it has
a clear sense of identity.

The fact that it's so generous
and so abundant

and so lively
is a massive achievement.

OK, the curry.

It's really nice.
Declan on the fish.

You know, to portion and cook
over 500 pieces of barramundi,

mine was absolutely spot-on.

My piece of barramundi
was crisp-skinned,

golden on the outside,

opaline on the inside,

beautifully set texture.

And then everything else sort of
came together really nicely.

And can I say, in a place like this,
most people aren't going to be

individually pan-frying
a beautiful piece of barramundi...

Nobody's gonna be doing it!

..and perching it on top of a curry.

That's pretty fancy.
It's very fancy.

And I think for $10,
great value as well.

(PEOPLE CHATTER)

PHIL: Come on down, guys.
Don't be shy. Don't be shy.

We've got fish, we've got beef.

Best dishes in the whole
of Grazeland today. Let's go.

It's quite a surreal moment
that we're at Grazeland

serving thousands of people

and our line of people is kind of
dwindling down a little bit.

So I think we're gonna have to go
and drum up some customers.

Are you guys eating our curry?
It's pretty good.

I need you to call your friends
and tell them to come down here.

(WOMAN SPEAKS INDISTINCTLY)
Get some people. Yeah.

Get on Insta,
tell them to come down.

Yeah, me and Deccy are
working the floor at the moment

definitely is taking me
back in time.

(LAUGHS) Thank you, ladies.

But, um, yeah, happily married now
and those days are far behind me.

RHIANNON: Behind, behind!

Here.
In a routine now.

RALPH: Keep up the good work, team.
Let's go! Keep pushing.

It's been crazy.

Another mussels, Brent!

Service has been just about
as frantic as the whole cook.

Mussels, please.
Another bowl of mussels, please.

Finally go the system going now
with Rhiannon, me...

Let's keep it going, guys.

..Antonio at the front there.

Mussels still getting done.

If I had a second to stop
and just, like, take it all in,

I would, but I don't.

More bread.

More bread. Coming.

That five hours of prep
and just going so hard,

it's all worth it now,

just seeing all the food come out

and the people are just, like,
stacking on and stacking on

and it's not getting any slower,
I tell you right now.

So it's a great feeling.

Have we got more rice?

More rice?
ALICE: Here, this whole big bowl.

Yeah, let's get it up here.

The only thing I'm worried about

is that it was always consistent
all the way through the cook.

Just easy on the garlic, hey?
Yep.

When you're cooking
for that many people

and you're cooking to order
certain elements,

there is that, you know,
"Is it the same as the trial one?

"You know, did you add too much
of this or is it consistent?"

Here we go. Here's my people!

MELISSA: Hi. Hello.
RHIANNON: Hello!

Look at the plate I picked today.
Oh, very nice. Look at that.

It's now just give it to the judges,
let them taste it

and hope for the best.

Alright, what have we got, guys?

We have the red braised pork belly

with spring onion rice and greens.

Nice.

And then we've got
the old faithful chilli mussel

and beautiful, fluffy focaccia.

OK, thank you.

Thanks, guys. Enjoy. See ya.
Sweet.

ANDY: Well done.
Thanks, guys.

What would you like to start with?

I think we start
with seafood, right?

(TENSE MUSIC)

Oh! That's some garlic in the rice.

(LAUGHS)

First of all, the mussels
are perfectly cooked.

Like, to do that and cook them

as good as what they did
for 400 people,

that is some serious skill.

Very, very happy
with the cook on the mussels.

Beautiful, juicy, plump mussels.

A sauce that is not only
vibrant to look at,

but really clung
to the mussels as well

and so with every bite
of the mussels,

you do get a little bit of that
really capsicum-forward sauce.

A tiny, tiny bit of a hum of chilli.

I think the texture
of the focaccia's really good,

really tender, had a lovely
crust on the outside

and really great flavour.

So testament to Theo being
the bread king in this kitchen.

Pretty impressive.
Yeah.

Let's talk about
the sticky pork belly.

The sticky pork belly - firstly,
the pork belly, out of control.

The pork belly was cooked
just perfectly,

still had some texture to it.

And the flavour in the red braise,
absolutely belting.

But there is so much
burnt garlic in there,

it has just gone through
the whole rice component.

And they're on my team.
Yeah.

I'm just really focused
on eating the pork.

Guys, that was the last one!
We're done!

We're done?!

(ALL CHEER)

PHIL: Time is up,
we sent out the last dish

and there's just, like,
an overwhelming sense of emotion,

that we just worked hard,
got this done.

Oh, I'm so proud of you all.

It was such a massive task
and a massive thing to do

for a professional chef,
let alone some amateur home cooks.

(ALL CHEER)

So good. Now we can all go to sleep.

I'm just so proud of the team
and everyone today

and what we've done together.

It's just been really extraordinary.

BRENT: Righto, guys,
last dish for service!

(ALL CHEER)

Last dish is going out

and I am feeling so relieved.

What a long, long day.

(ALL CHEER)

BRENT: Come on, come on, come on.
RALPH: We did it? We're done?

I'm just crossing my fingers,
toes, everything

that we've done enough to win today.

(CHEERING)

Take a moment to think about
what you guys just accomplished.

I hope you're aware of
just how big a triumph today was.

Cooking that amount of food
in that amount of time

for that amount of people
is incredible!

And you'll be glad to know
that at the end of service,

your food raised thousands of dollars
for charity SecondBite.

(ALL CHEER)
MAN: Well done, guys.

WOMAN: Yay!

But you weren't alone out there.

It was all hands on deck,
Andy and Jock.

WOMAN: Thank you, Andy!
Go, Andy!

Thank you, thank you, thank you.
MAN: Go on, Andy!

(ALL CHEER)

OK, well, despite
all the love in the room,

it was a challenge after all,

so let's see which team made it into
tomorrow's Immunity Challenge.

Turquoise team, your Thai salad
was vivid and lively.

The beef was blushing and the dish
as a whole was generous.

Thank you.

The fish curry started out sketchy,

but what you served
was rich, aromatic

and a step up from street food
in the best way.

ANDY: Nice work, turquoise!

(APPLAUSE)

Yellow team, your surf dish,

the sauce was vibrant
and hugged the tender mussels

while the focaccia was the right
pillowy carb to soak it all up.

The pork was a textural delight.

Your take on red braise was fragrant
and the rice was a fine idea.

Unfortunately, though,
it was tainted by burnt garlic

which let the whole dish down.

And in the end,

it's the reason why

the turquoise team wins.

(TEAM CHEERS WILDLY)

Congratulations, turquoise team!

You are headed into Immunity!

Yeah!
Well done, turquoise!

We're the winner today.
What a comeback.

Who would've thought?
Five-hour cook.

Massive pat on the back to everyone
on the turquoise team.

Go home. Make yourselves
a cup of tea.

And we'll see you all in
the MasterChef kitchen tomorrow.

Thank you, guys!
ANDY: Well done, guys.

Thank you! Thank you, Andy!
Well done.

Thank you!

(APPLAUSE)

Oh, well done, well done, well done.

WOMAN: Congratulations.

WOMAN 2: Well done!

WOMAN 3: That was crazy.
That was crazy.

NARRATOR: Tomorrow night
on MasterChef Australia,

the surprises keep on coming.

The best dish will win
a $10,000 gift card

to fully stock your dream kitchen.

And Big Week keeps delivering...

CATH: This is the biggest
Immunity Challenge yet.

..especially
when it comes to

beat the chef.

MELISSA: The chef
you'll need to beat

has worked
at the iconic

El Bulli in Spain...

WOMAN:
Oh, hello there!

..ranked the
best restaurant

in the world.

What?
(RHIANNON GASPS)

Oh, my goodness.
Like, seriously!