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the fun bunch. Thank
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the fun bunch. Thank Woody.
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the fun bunch. Thank Woody.
APPLAUSE.
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ANNOUNCER: Previously on
MasterChef Australia...
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(CHEERING AND APPLAUSE)
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..it was an unbelievable
Pressure Test...
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ANDY: Yeah!
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(LAUGHS)
Oh!
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RALPH: Are you serious? Oh, my God!
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..re-creating a Viennetta
from a visionary.
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DECLAN: This is next level.
This is MasterChef.
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They gave this nostalgic dessert
a good crack.
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Shh!
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(CRUNCH!)
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ANDY: Yeah, baby.
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JOCK: So impressed.
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Flavour-wise, nailed it.
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But it was the end of the journey
for Alice.
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(APPLAUSE AND CHEERING)
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Tonight, it's a classic
Service Challenge.
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THEO: It's so nostalgic to me.
It's crazy.
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And they're going old school.
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(VIBRANT MUSIC)
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PHIL: Here we are in the burbs.
ADI: Yeah. This is exciting!
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Where are we going?
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What is it gonna be?
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CATH: Today's a new day.
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We know that it's
an offsite Service Challenge.
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So just wondering
where we're going.
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RHIANNON: Gonna be fun.
CATH: I know.
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I love Team Challenge.
I know!
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(SERENE MUSIC)
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Oh, look!
Oh, wow.
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(LAUGHS) Oh, my gosh!
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Mei Jing!
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MALISSA: Chinese!
BRENT: Yum!
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Love Chinese!
Yum!
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Oh, wow.
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This reminds me of where
I used to go eat as a kid!
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CATH: This is gonna be fun.
RHIANNON: Yeah.
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ANDY: Hello!
JOCK: Hello.
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Morning.
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Ah, good morning!
Good morning.
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MALISSA: Wow! Look at this.
How cool!
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(THEO LAUGHS)
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MALISSA: We're in this
very nostalgic, old-school
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Chinese restaurant.
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This restaurant reminds me
of a place where
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my dad used to take us for takeout
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and it looked exactly the same
as this.
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I think everyone
has endless memories
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of eating at local Chinese takeaway.
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Morning, you lot.
ALL: Morning!
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Welcome to Mei Jing
Chinese Restaurant
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right here in the heart
of suburban Melbourne.
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Now, before we get any further,
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I'd just like to apologise
Mel can't be with us today.
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Unfortunately,
she's not feeling very well.
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Hi!
(LAUGHTER)
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I didn't see you!
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(ALL LAUGH)
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Ta-da!
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Ta-da! (LAUGHS)
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This is my wardrobe for today,
so thank you.
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OK.
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Can you believe that the first-ever
Chinese restaurant in Australia
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was in 1854?
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Wow.
Wow!
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There are local restaurants like this
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in pretty much every town
across the country.
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Theo, you been to a restaurant
like this before?
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I've been to this restaurant before.
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Stop it!
(LAUGHTER)
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I grew up just across the road.
I reckon I've been here 100 times.
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(LAUGHTER)
Legit. Legit.
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It's hilarious.
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This is your local?
Yeah, yeah.
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(MELISSA LAUGHS)
What's your go-to?
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Number 72.
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00:03:32,280 --> 00:03:33,760
Yeah.
(ALL LAUGH)
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We'd order everything. Yeah.
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00:03:35,160 --> 00:03:37,040
Mate, you've got a bit
of an advantage today.
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Technically, you're playing at home.
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CONTESTANTS: Yeah!
Home-ground advantage. Yeah.
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And whatever today's challenge is,
it's yours to lose, buddy.
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Oh, no! Don't say that.
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I'm getting hungry,
so let's get into it, shall we?
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It's a Team Challenge, OK?
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Do you know how this works?
CATH: Yeah.
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Alright. Don't peek!
Here we go.
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Ladies first.
OK. Yeah.
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MELISSA: If you have
the white apron,
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that means you're not cooking today.
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00:04:02,760 --> 00:04:04,320
MALISSA: Ohh!
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00:04:05,400 --> 00:04:08,600
ADI: Oh!
(JOCK LAUGHS)
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Damn.
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00:04:10,040 --> 00:04:11,680
I'm bummed about that.
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00:04:11,680 --> 00:04:13,520
Love cooking Chinese.
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00:04:17,040 --> 00:04:19,800
(DECLAN LAUGHS)
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00:04:19,800 --> 00:04:22,440
Alright, guys,
into your teams, please.
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Red team!
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00:04:25,520 --> 00:04:28,480
Alright. Adi, you pulled
the elusive white apron.
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That means no cooking for you today.
Yeah.
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Instead, you'll be picking
a team to back.
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But first,
let's describe today's challenge.
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Yeah.
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On the menu at Mei Jing are
some tasty Chinese classics
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that most of us know and love.
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In your teams, you must choose
three dishes from the menu -
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an entree, a main and a dessert.
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Oh!
OK.
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Oh, wow.
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And then make them your own.
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You have your teams
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and for today you'll need to assign
a team captain as well.
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Now.
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MALISSA: Right, who wants to be
team captain?
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Any volunteers?
THEO: I'll go.
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00:05:06,040 --> 00:05:07,840
I'm glad you're my team.
Hometown advantage.
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00:05:07,840 --> 00:05:09,360
OK. Yeah.
You know the restaurant.
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I do have a few.
RALPH: Recipes?
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Yeah.
Yeah.
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00:05:12,240 --> 00:05:14,280
GRACE: Do you feel confident?
OK. Yep.
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00:05:14,280 --> 00:05:17,880
OK, guys, who's it going to be?
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00:05:17,880 --> 00:05:19,400
Rue.
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00:05:19,400 --> 00:05:21,760
Wonderful. And red?
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00:05:21,760 --> 00:05:24,480
Theo. Excellent.
CATH: Yeah!
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00:05:24,480 --> 00:05:26,040
The hometown advantage!
Oh!
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The prodigal son returns!
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00:05:28,480 --> 00:05:30,080
I know where the bathrooms are.
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(ALL LAUGH)
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Please come and grab a menu.
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Thank you.
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00:05:37,320 --> 00:05:39,280
Righto, guys.
This is how it's gonna play out.
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You've got two and a half hours
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before the service
for your entree begins.
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00:05:43,680 --> 00:05:47,400
Each team, they'll be feeding
50 diners plus us.
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Whoa!
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00:05:50,320 --> 00:05:52,960
The team who cooks us
the best three-course meal,
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00:05:52,960 --> 00:05:55,680
they'll go into tomorrow's
Immunity Challenge.
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00:05:55,680 --> 00:06:00,360
Right. Adi, decision time.
You know all the details.
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00:06:00,360 --> 00:06:02,600
Which way are you gonna go?
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00:06:02,600 --> 00:06:04,760
Um...
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00:06:04,760 --> 00:06:07,040
..I'm gonna have to go
with red team today.
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00:06:07,040 --> 00:06:10,120
Right! If they win,
you go into immunity.
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Yeah.
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00:06:11,120 --> 00:06:13,040
But if they lose,
you're obviously done.
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Come on, guys.
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00:06:14,760 --> 00:06:16,960
Righto, guys, best of luck.
Your time starts now.
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00:06:16,960 --> 00:06:19,200
Whoo!
(APPLAUSE)
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00:06:20,440 --> 00:06:22,720
Go! Let's go! Let's go.
Let's have a look.
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00:06:22,720 --> 00:06:24,720
Alright, guys, let's have a look.
What have we got?
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00:06:24,720 --> 00:06:26,840
I've seen this kitchen,
walked past it many times,
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but I've never stepped foot in it,
so this is quite daunting for me.
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00:06:30,200 --> 00:06:31,760
First off, let's go entree.
OK. Alright.
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00:06:31,760 --> 00:06:35,920
I'm with Brent, Robbie,
Malissa, Declan and Cath.
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00:06:35,920 --> 00:06:38,480
Red team, red emperor, you know?
It's perfect for Chinese.
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00:06:38,480 --> 00:06:41,080
Who knows a chicken
and sweet corn soup recipe?
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00:06:41,080 --> 00:06:43,640
Who knows a san choy bow recipe?
I know san choy bow.
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00:06:43,640 --> 00:06:45,680
Maybe we go san choy bow.
Yeah, yeah, yeah.
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Pork san choy bow for entree.
OK. Yep.
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The challenge today is to pick
something off the menu,
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which I'm quite familiar with,
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and re-create an entree,
main and dessert.
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So, main, we've got
sweet and sour pork or...
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BOTH: Or beef and black bean.
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What do you think, Robbie?
The beef and black bean is easier.
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00:07:00,400 --> 00:07:02,440
Yeah! Oh, that's an oldie
but a goodie.
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00:07:02,440 --> 00:07:04,680
Beef and black bean. Alright.
Oh, I love that.
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00:07:04,680 --> 00:07:07,040
Nostalgia Week is hitting home now,
you know.
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00:07:07,040 --> 00:07:10,200
Now, dessert. Lychee and ice cream,
mango pancake...
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There's a lot of things on
this menu that resonate with me.
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00:07:13,120 --> 00:07:14,520
Pineapple fritter with ice cream.
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Lychee and ice cream?
Lychee and ice cream.
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I reckon that looks good.
Yeah.
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This is where I would go
for Chinese takeaway.
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It's exactly this menu.
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Lychee and ice cream.
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00:07:22,680 --> 00:07:25,160
I need to make sure we're picking
the menu's best dishes.
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00:07:25,160 --> 00:07:26,960
We can do our own
little spin on that.
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00:07:26,960 --> 00:07:28,320
Yeah! I reckon.
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00:07:28,320 --> 00:07:31,320
And working out what we can do
to elevate them a little bit.
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00:07:31,320 --> 00:07:33,040
Guys, I'm gonna leave this with you.
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I'm gonna go to Coles
and get the pork mince.
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Get that, come back.
Yep.
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00:07:36,600 --> 00:07:38,880
Alright. Sweet.
Alright. I'll see you soon. OK.
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00:07:38,880 --> 00:07:42,360
OK, so main.
Who would do main? Ralph?
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00:07:42,360 --> 00:07:44,320
Yeah, I could do main.
Sweet and sour pork.
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00:07:44,320 --> 00:07:45,800
And, Phil?
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00:07:45,800 --> 00:07:48,880
I put my hand up
to be captain today.
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00:07:48,880 --> 00:07:52,080
Antonio and I would do, um, dessert.
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00:07:52,080 --> 00:07:55,320
I will have you and Grace
doing entrees.
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00:07:55,320 --> 00:07:56,800
GRACE: Yeah.
Yep.
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00:07:56,800 --> 00:08:00,440
Because I actually want to push
myself outside of my comfort zone.
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00:08:00,440 --> 00:08:03,200
I am quite soft.
196
00:08:03,200 --> 00:08:07,560
So I need to make sure that
I step up and take charge today.
197
00:08:07,560 --> 00:08:09,400
What are you thinking?
Pineapple fritters with ice cream.
198
00:08:09,400 --> 00:08:10,920
That's a good one.
Yeah.
199
00:08:10,920 --> 00:08:12,840
Straightaway when we open the menu,
200
00:08:12,840 --> 00:08:15,160
the first thing to jump out to us
201
00:08:15,160 --> 00:08:17,320
is the pineapple fritter
with ice cream.
202
00:08:17,320 --> 00:08:19,920
Entrees?
We've got spring rolls.
203
00:08:19,920 --> 00:08:21,120
RALPH: Spring rolls.
Yeah.
204
00:08:21,120 --> 00:08:22,960
Pork and prawn.
Yeah. Pork and prawn.
205
00:08:22,960 --> 00:08:24,600
OK. Absolutely. OK.
206
00:08:24,600 --> 00:08:26,840
We do with spring rolls
with a sweet and sour sauce.
207
00:08:26,840 --> 00:08:28,720
And then you guys do
a lemon chicken.
208
00:08:28,720 --> 00:08:31,000
Yeah, but if we do lemon chicken,
we'll do fried rice.
209
00:08:31,000 --> 00:08:34,680
For our main, we're making, um,
some lemon chicken with fried rice.
210
00:08:34,680 --> 00:08:37,000
Would you want to get
fried and fried?
211
00:08:37,000 --> 00:08:38,360
What's your fresh element?
212
00:08:38,360 --> 00:08:40,280
I'm just a little bit worried.
213
00:08:40,280 --> 00:08:43,600
We're frying some spring rolls,
frying some chicken,
214
00:08:43,600 --> 00:08:45,640
frying a pineapple fritter.
215
00:08:45,640 --> 00:08:47,640
Like, think about it,
if you went to a restaurant,
216
00:08:47,640 --> 00:08:50,760
would you be like, "I want fried
spring rolls, I want fried chicken."
217
00:08:50,760 --> 00:08:52,840
They didn't say we have to
stick to the original.
218
00:08:52,840 --> 00:08:54,400
They said our twist on it.
219
00:08:54,400 --> 00:08:57,000
ANTONIO: We can just sear the chicken
and still use the sauce.
220
00:08:57,000 --> 00:08:58,880
It doesn't have to be deep-fried
and, you know...
221
00:08:58,880 --> 00:09:01,160
Yeah. Maybe we can get rid
of the 'fried' on here.
222
00:09:01,160 --> 00:09:03,560
OK. Yep. Alright.
If you're happy, go with that.
223
00:09:03,560 --> 00:09:04,760
Yep. Go with that.
224
00:09:04,760 --> 00:09:09,640
As team captain, I have decided
to drop the fried chicken
225
00:09:09,640 --> 00:09:11,520
and instead adding
our own twist to it
226
00:09:11,520 --> 00:09:13,840
and do lemon chicken
with grilled chicken.
227
00:09:13,840 --> 00:09:16,400
So I'm going to Coles
to pick up some proteins for us.
228
00:09:16,400 --> 00:09:17,880
Oh, OK.
We'll get prepping.
229
00:09:17,880 --> 00:09:19,320
Thank you.
Let's go.
230
00:09:19,320 --> 00:09:20,600
OK. Come on, guys.
231
00:09:22,640 --> 00:09:24,040
THEO: Alright.
232
00:09:25,160 --> 00:09:26,880
So I run in.
233
00:09:26,880 --> 00:09:28,960
I need to get all these proteins
234
00:09:28,960 --> 00:09:33,800
and I quickly grab my chicken thigh
for our lemon chicken.
235
00:09:33,800 --> 00:09:34,880
OK.
236
00:09:34,880 --> 00:09:36,280
Then I run to the deli.
237
00:09:36,280 --> 00:09:38,280
Hi! How are you?
Hello.
238
00:09:38,280 --> 00:09:40,160
I am looking for some prawns.
239
00:09:40,160 --> 00:09:42,880
I recommend our raw
black tiger prawns.
240
00:09:42,880 --> 00:09:43,880
Yeah?
241
00:09:43,880 --> 00:09:45,560
They're 100% responsibly sourced
242
00:09:45,560 --> 00:09:47,600
and they'll go delicious
in your dish.
243
00:09:47,600 --> 00:09:50,360
Alright. OK, that sounds perfect.
We'll get about two kilos of that.
244
00:09:50,360 --> 00:09:52,360
Two kilos? No problem.
We'll get that ready for you.
245
00:09:52,360 --> 00:09:56,240
THEO: So, for entree,
we've chosen san choy bow.
246
00:09:56,240 --> 00:09:57,640
I need to get some pork mince.
247
00:09:59,360 --> 00:10:01,240
OK. Pork mince.
248
00:10:03,800 --> 00:10:07,200
I found what I need and now
I need to get back to my team
249
00:10:07,200 --> 00:10:09,600
because they need me right now,
so I need to move.
250
00:10:11,360 --> 00:10:12,600
BRENT: Alrighty.
251
00:10:12,600 --> 00:10:16,200
We need shallots, we need cabbage.
GRACE: Lettuce!
252
00:10:16,200 --> 00:10:17,480
Need oyster sauce.
253
00:10:19,680 --> 00:10:21,480
Soy.
254
00:10:21,480 --> 00:10:23,640
See what we can do with that.
255
00:10:25,120 --> 00:10:27,800
THEO: Oh, look at that cos.
It's beautiful. Looking good.
256
00:10:27,800 --> 00:10:30,480
So I'm back with my team now
and everyone seems organised.
257
00:10:30,480 --> 00:10:35,720
I have Brent and Malissa chopping up
ingredients for the entree.
258
00:10:35,720 --> 00:10:37,280
Declan's cutting up the meat.
259
00:10:37,280 --> 00:10:38,600
Keep it thin like that.
260
00:10:38,600 --> 00:10:39,920
Yeah.
Perfect. Yeah. Really nice.
261
00:10:39,920 --> 00:10:42,600
Uh, Robbie's cutting up
the vegetables for our main.
262
00:10:42,600 --> 00:10:45,840
Cath is out the front working on her
creme anglaise for her ice cream.
263
00:10:45,840 --> 00:10:47,240
OK. Now...
264
00:10:47,240 --> 00:10:48,920
The cos was a great idea, I think.
265
00:10:48,920 --> 00:10:50,640
Yeah, I think they look a bit nicer.
266
00:10:50,640 --> 00:10:54,080
Yeah. It's more fun
to eat a long boat like that. Yeah.
267
00:10:54,080 --> 00:10:57,160
San choy bow, it's a classic
and we're gonna try and jazz it up.
268
00:10:57,160 --> 00:10:58,600
We're working on that right now
269
00:10:58,600 --> 00:11:01,280
to figure out exactly how we're
gonna elevate it a little bit.
270
00:11:01,280 --> 00:11:04,040
We could make
a real nice chilli crunch...
271
00:11:04,040 --> 00:11:05,200
Yeah?
272
00:11:05,200 --> 00:11:07,880
..thing to go on with
the san choy bow to top it off.
273
00:11:07,880 --> 00:11:11,920
Szechuan peppers, chillis,
ginger, garlic, sesame seeds...
274
00:11:11,920 --> 00:11:13,440
Yep.
..peanuts all the way through it.
275
00:11:13,440 --> 00:11:15,040
OK.
Pour it over the top.
276
00:11:15,040 --> 00:11:17,400
Great. That sounds good.
JOCK: Alright, boys.
277
00:11:17,400 --> 00:11:18,760
Hey. Howdy.
How are we?
278
00:11:18,760 --> 00:11:19,760
What's happening?
279
00:11:19,760 --> 00:11:22,240
We have san choy bow for our entree.
Yep.
280
00:11:22,240 --> 00:11:24,400
Ohh! That was my pick!
Yeah.
281
00:11:24,400 --> 00:11:25,600
Oh, yeah?
Yeah!
282
00:11:25,600 --> 00:11:27,400
What's the mince?
Pork mince.
283
00:11:27,400 --> 00:11:29,480
We're gonna put some mushrooms
in there, spring onion,
284
00:11:29,480 --> 00:11:30,840
some ginger, garlic.
285
00:11:30,840 --> 00:11:32,800
Make that a rich, rich san choy bow.
286
00:11:32,800 --> 00:11:35,200
If you're gonna do san choy bow,
let's jack it.
287
00:11:35,200 --> 00:11:37,360
Load it, yeah.
Like, what are you amping up?
288
00:11:37,360 --> 00:11:40,840
Maybe like a Szechuan chilli oil
crunch, peanut...
289
00:11:40,840 --> 00:11:42,880
Now we're talking.
Jack it up a bit.
290
00:11:42,880 --> 00:11:44,640
This is your local?
100%.
291
00:11:44,640 --> 00:11:46,360
You're also probably
gonna be cooking for people
292
00:11:46,360 --> 00:11:47,840
that you're normally eating with.
293
00:11:47,840 --> 00:11:50,000
(LAUGHS) I agree.
Don't let them down.
294
00:11:50,000 --> 00:11:51,280
Alright. Thanks, mate.
295
00:11:51,280 --> 00:11:53,720
Good luck.
Thanks, guys. Cheers.
296
00:11:53,720 --> 00:11:55,320
Behind you, Gracie.
297
00:11:55,320 --> 00:11:57,680
We need to chop garlic and ginger.
Yeah, let's get that.
298
00:11:57,680 --> 00:11:59,880
I'll prep this, then process it all
at the same time.
299
00:11:59,880 --> 00:12:01,880
Yeah. We've got a fair bit to do.
Yeah.
300
00:12:01,880 --> 00:12:04,800
So today for entree,
purple team are cooking
301
00:12:04,800 --> 00:12:07,080
spring rolls with
a sweet and sour dipping sauce.
302
00:12:07,080 --> 00:12:09,840
We're gonna have to cook the pork.
Prawns as well.
303
00:12:09,840 --> 00:12:12,880
Put the veggies in.
Then we put the oyster and soy.
304
00:12:12,880 --> 00:12:15,320
Wrap the wrappers and then
they need to get deep-fried.
305
00:12:15,320 --> 00:12:16,320
Yep.
306
00:12:16,320 --> 00:12:19,200
One of my aunties used to love
making spring rolls
307
00:12:19,200 --> 00:12:22,360
and now I make spring rolls
quite a lot.
308
00:12:23,360 --> 00:12:24,760
Yeah, perfect.
That's good?
309
00:12:24,760 --> 00:12:26,240
Yeah, I don't want it mince-mince.
Yep.
310
00:12:26,240 --> 00:12:27,640
I still want to have texture.
Alright.
311
00:12:27,640 --> 00:12:29,120
And I can do it in bulk.
312
00:12:29,120 --> 00:12:31,280
Five kids, a husband,
everyone's hungry.
313
00:12:31,280 --> 00:12:35,000
So hopefully I can use that
to help cook for 50 diners.
314
00:12:35,000 --> 00:12:37,400
Ralph's going to do the sauce
for us.
315
00:12:37,400 --> 00:12:40,520
But there's still so much to do
until service.
316
00:12:40,520 --> 00:12:42,800
We need to roll
over 100 spring rolls.
317
00:12:42,800 --> 00:12:44,960
Rhi, like that?
318
00:12:44,960 --> 00:12:47,000
Yeah, yeah, that's perfect.
Yep. Ready.
319
00:12:47,000 --> 00:12:51,120
But...you know what? I'm also
optimistic that we can get it done.
320
00:12:51,120 --> 00:12:53,520
Like, Grace and I are running around
like mad things,
321
00:12:53,520 --> 00:12:56,920
so I'm hoping that we
can actually push it out.
322
00:12:56,920 --> 00:13:00,040
Purple team. Rue, menu, let's go!
323
00:13:00,040 --> 00:13:03,880
OK. So, for entree, we're doing
pork and prawn spring rolls.
324
00:13:03,880 --> 00:13:06,400
Pork and prawn?
With a sweet and sour dipping sauce.
325
00:13:06,400 --> 00:13:07,800
A classic.
Yep.
326
00:13:07,800 --> 00:13:08,800
Main course?
327
00:13:08,800 --> 00:13:11,160
For our main course,
we're doing lemon chicken.
328
00:13:11,160 --> 00:13:13,120
We were hoping that was
gonna come into play.
329
00:13:13,120 --> 00:13:14,120
(LAUGHS)
Love it!
330
00:13:14,120 --> 00:13:17,560
We were actually going to do, um,
the classic, which is deep-fried,
331
00:13:17,560 --> 00:13:19,600
but, um, we just had
to have a chat about
332
00:13:19,600 --> 00:13:22,800
how already have
deep-fried spring rolls
333
00:13:22,800 --> 00:13:25,760
and then we'd have
deep-fried chicken
334
00:13:25,760 --> 00:13:30,080
and we have a deep-fried element
in the dessert as well.
335
00:13:30,080 --> 00:13:32,880
So we're thinking maybe
we could get rid of the frying
336
00:13:32,880 --> 00:13:35,880
and just do a normal chicken
337
00:13:35,880 --> 00:13:37,560
with steamed rice.
338
00:13:37,560 --> 00:13:38,840
Right.
Yeah.
339
00:13:38,840 --> 00:13:39,840
What?
340
00:13:39,840 --> 00:13:42,560
(DRAMATIC MUSIC)
341
00:13:43,560 --> 00:13:45,480
Lemon chicken,
you have to deep-fry it.
342
00:13:45,480 --> 00:13:48,440
Yeah, I...I would say
there is no other way.
343
00:13:49,480 --> 00:13:51,160
I just see you
leaving yourself vulnerable
344
00:13:51,160 --> 00:13:54,080
if you just serve steamed rice
and chicken, that's it.
345
00:13:54,080 --> 00:13:56,200
Oh, shit.
346
00:14:07,280 --> 00:14:09,160
and just do a normal chicken
347
00:14:09,160 --> 00:14:10,360
with steamed rice.
348
00:14:10,360 --> 00:14:11,360
What?
349
00:14:12,360 --> 00:14:13,880
I just see you
leaving yourself vulnerable
350
00:14:13,880 --> 00:14:16,680
if you just serve steamed rice
and chicken, that's it.
351
00:14:16,680 --> 00:14:20,040
I am feeling so stressed!
352
00:14:20,040 --> 00:14:22,880
I've made this decision
to grill the chicken instead
353
00:14:22,880 --> 00:14:25,720
and it's starting to look like
it's not a good idea.
354
00:14:25,720 --> 00:14:27,480
I'm all for
the deep-friend stuff, man.
355
00:14:27,480 --> 00:14:29,320
I'd think about that if I were you.
OK.
356
00:14:29,320 --> 00:14:32,640
So we're going back to classic
lemon chicken and fried rice.
357
00:14:32,640 --> 00:14:34,320
Perfect!
Yeah, yeah.
358
00:14:34,320 --> 00:14:35,400
That's right.
359
00:14:35,400 --> 00:14:37,960
Bring it home!
Yeah. OK.
360
00:14:37,960 --> 00:14:39,080
Organisation, execution.
361
00:14:39,080 --> 00:14:40,440
Yeah. Absolutely.
Let's start prepping.
362
00:14:40,440 --> 00:14:41,720
Good luck.
OK.
363
00:14:41,720 --> 00:14:43,360
OK, Ralph.
364
00:14:43,360 --> 00:14:46,760
The judges' feedback
has shaken my confidence.
365
00:14:46,760 --> 00:14:50,360
I feel like I made
the wrong decision for my team.
366
00:14:50,360 --> 00:14:51,880
But as team captain,
367
00:14:51,880 --> 00:14:55,160
I have to make sure that
everything gets right on track.
368
00:14:55,160 --> 00:14:56,760
We're going to deep-fry our chicken.
369
00:14:56,760 --> 00:14:58,520
Yep. Alright.
RALPH: That's OK.
370
00:14:58,520 --> 00:15:00,480
We'll get onto it. Yeah?
Yeah.
371
00:15:00,480 --> 00:15:05,240
Thinking, OK, we have to deep-fry
and then do the sauce,
372
00:15:05,240 --> 00:15:09,880
that's extra work on top of the work
that we already have to do.
373
00:15:13,320 --> 00:15:16,200
Red team, purple team,
you've already had half an hour.
374
00:15:16,200 --> 00:15:18,440
You've only got two hours to go.
Come on!
375
00:15:18,440 --> 00:15:20,360
Come on, guys. Keep going.
376
00:15:23,400 --> 00:15:26,760
Oh, I've been, um, cutting
the garlic for half an hour now,
377
00:15:26,760 --> 00:15:29,480
but I'm here for the win,
so I'll do whatever.
378
00:15:29,480 --> 00:15:31,000
We're really gonna have to motor
379
00:15:31,000 --> 00:15:33,600
because once we get this spring roll
mix, we need to cook it
380
00:15:33,600 --> 00:15:35,800
and we need to cool it
before we can wrap it.
381
00:15:35,800 --> 00:15:37,280
Yeah. OK.
So that's a big thing.
382
00:15:38,280 --> 00:15:40,440
Alright, alright, alright.
383
00:15:40,440 --> 00:15:41,960
Alright, where are we at, team?
384
00:15:41,960 --> 00:15:45,280
So, yeah, so this will get
tossed in the cornflour
385
00:15:45,280 --> 00:15:48,120
and then, you know, we'll fry it off
and it will be, you know...
386
00:15:48,120 --> 00:15:51,080
Yeah, beautiful. Yeah. Perfect.
..30 seconds to a minute.
387
00:15:51,080 --> 00:15:56,080
Today, our menu items are inspired
from the Mei Jing menu.
388
00:15:56,080 --> 00:15:58,920
Careful you don't injure yourself!
I won't!
389
00:15:58,920 --> 00:16:02,320
We choose to go for beef
and black bean sauce for main
390
00:16:02,320 --> 00:16:04,080
with a side of fried rice.
391
00:16:04,080 --> 00:16:06,560
I'm gonna be looking after the beef.
392
00:16:06,560 --> 00:16:10,520
All the beef has to be sliced, then
it has to be velveted to tenderise
393
00:16:10,520 --> 00:16:13,240
before I get on
to my black bean sauce.
394
00:16:13,240 --> 00:16:16,360
I'm confident
in my black bean sauce.
395
00:16:16,360 --> 00:16:18,240
BRENT: Nice, bro.
396
00:16:18,240 --> 00:16:21,280
Like, I...I make
pretty good black bean sauce!
397
00:16:21,280 --> 00:16:24,280
I'm just gonna brown this and then
I'll brown the veggies separate.
398
00:16:24,280 --> 00:16:26,320
Then I'll put them into that pot,
get it on.
399
00:16:26,320 --> 00:16:28,920
I need to do a beef stock.
400
00:16:28,920 --> 00:16:31,000
Big beef bones -
I just want lots of flavour.
401
00:16:31,000 --> 00:16:34,960
And I can focus on balancing out
that black bean sauce.
402
00:16:34,960 --> 00:16:37,600
And I'm with my number one teammate,
Robbie.
403
00:16:37,600 --> 00:16:39,800
How many things did I cut up
today, bro?
404
00:16:39,800 --> 00:16:42,000
I know. Proud of you.
Cruising, son. We're right.
405
00:16:42,000 --> 00:16:43,520
We work really well together.
406
00:16:43,520 --> 00:16:45,720
So we'll just make
the base of it first.
407
00:16:45,720 --> 00:16:48,760
Yep.
Brown sugar, soy, vinegar, stock.
408
00:16:48,760 --> 00:16:51,280
We've been on every Team Challenge
together
409
00:16:51,280 --> 00:16:53,240
and we've won every one so far.
410
00:16:53,240 --> 00:16:54,720
ANTONIO: You guys have timers?
411
00:16:54,720 --> 00:16:56,400
ROBBIE: No, we don't need timers,
mate.
412
00:16:56,400 --> 00:16:58,120
We just do it
by natural feelings, mate.
413
00:16:58,120 --> 00:16:59,760
(LAUGHS)
Alright?
414
00:16:59,760 --> 00:17:03,120
So, the odds aren't looking too good
for the purple team today.
415
00:17:04,120 --> 00:17:07,680
Just a heads-up! You have one hour
and a half until service begins!
416
00:17:07,680 --> 00:17:09,200
So, keep on slaying! Come on!
417
00:17:09,200 --> 00:17:11,680
Backs, backs, backs, backs, backs.
418
00:17:11,680 --> 00:17:13,160
Whoo!
419
00:17:14,320 --> 00:17:16,320
Can you save this one for me?
I'll be back.
420
00:17:16,320 --> 00:17:17,800
OK. No worries.
(LAUGHS)
421
00:17:17,800 --> 00:17:19,320
Who needs a burner?
Hey!
422
00:17:19,320 --> 00:17:21,280
(LAUGHS)
423
00:17:21,280 --> 00:17:23,000
Keep pushing through!
424
00:17:23,000 --> 00:17:24,840
How many more cabbages have you got?
425
00:17:24,840 --> 00:17:28,000
Rhiannon and Grace are prepping
for the entree.
426
00:17:28,000 --> 00:17:31,320
Ralph is working on the sweet and
sour sauce for our entree as well.
427
00:17:31,320 --> 00:17:36,400
Phil is prepping and deboning
seven kilos of chicken.
428
00:17:36,400 --> 00:17:39,120
PHIL: Guys, we've got to start
moving quicker, guys.
429
00:17:39,120 --> 00:17:41,160
And Antonio and I are doing desserts
430
00:17:41,160 --> 00:17:43,360
'cause we are
the dessert king and queen.
431
00:17:43,360 --> 00:17:47,200
Antonio, once we have this going,
I think we should jump onto entrees.
432
00:17:47,200 --> 00:17:48,320
Yeah.
Yeah.
433
00:17:48,320 --> 00:17:49,840
So we need...we need to...
434
00:17:49,840 --> 00:17:52,080
I'm gonna get some ice bath.
Yep. OK.
435
00:17:52,080 --> 00:17:55,040
We're gonna be doing pineapple
fritters with vanilla ice cream
436
00:17:55,040 --> 00:17:58,560
and I think I'm just gonna do
a really creamy caramel sauce.
437
00:17:58,560 --> 00:18:00,640
After we have
our anglaise thickened,
438
00:18:00,640 --> 00:18:02,840
we need to chill it down
pretty quickly.
439
00:18:02,840 --> 00:18:08,000
Two and a half hours, 50 diners,
that's a big, big task.
440
00:18:09,200 --> 00:18:11,360
It's a lot of ice cream to serve.
441
00:18:11,360 --> 00:18:14,080
Hopefully, it would be ready
for service.
442
00:18:15,080 --> 00:18:17,440
OK. That's done.
443
00:18:19,160 --> 00:18:21,360
CATH: Oh, my God. They've
already got their ice cream in.
444
00:18:21,360 --> 00:18:23,040
I'm freaking out.
No, it's alright, Cath.
445
00:18:23,040 --> 00:18:24,360
Don't freak out.
OK.
446
00:18:24,360 --> 00:18:25,680
Don't freak out.
Alright.
447
00:18:25,680 --> 00:18:27,880
So the dessert
is a vanilla ice cream
448
00:18:27,880 --> 00:18:32,800
with a lychee syrup, fresh lychees
and freeze-dried lychees on top.
449
00:18:32,800 --> 00:18:35,040
I need a big bowl like this.
Yep.
450
00:18:35,040 --> 00:18:37,680
On top of it with a strainer.
Yep. No worries. Done.
451
00:18:37,680 --> 00:18:40,000
I pop out to see Cath.
Oh, my God.
452
00:18:40,000 --> 00:18:42,800
I can see she's starting
to get a bit stressed out.
453
00:18:42,800 --> 00:18:45,560
OK, and then, um, some milk.
454
00:18:45,560 --> 00:18:48,880
So I'm gonna help with her anglaise
just to clear her mind a little bit.
455
00:18:48,880 --> 00:18:51,520
Yep. That's awesome. OK. Thank you.
456
00:18:51,520 --> 00:18:53,480
I can feel the chaos rising
457
00:18:53,480 --> 00:18:55,880
and you've only got one hour
till entree!
458
00:18:55,880 --> 00:18:59,040
Till service?! Oh, shit!
459
00:18:59,040 --> 00:19:02,440
THEO: The main concern when
there's an ice cream on the table
460
00:19:02,440 --> 00:19:04,160
is that it needs to set.
461
00:19:04,160 --> 00:19:06,360
Otherwise, the dessert's gone.
462
00:19:06,360 --> 00:19:08,280
Oh, man! Alright.
463
00:19:08,280 --> 00:19:12,280
Now, do we need to put it
into a couple of ones? I'm not sure.
464
00:19:12,280 --> 00:19:14,280
I'm watching Cath
and I'm nervous for her
465
00:19:14,280 --> 00:19:16,000
because she's stressing out
a bit now.
466
00:19:16,000 --> 00:19:18,280
We need to get this ice cream
going in the freezer.
467
00:19:18,280 --> 00:19:21,120
Oh, no, Theo,
got to put the cream in!
468
00:19:21,120 --> 00:19:23,360
I'll get the cream out the fridge.
Excuse me, excuse me!
469
00:19:23,360 --> 00:19:24,800
Take...take control here.
470
00:19:24,800 --> 00:19:28,840
Oh, man! Theo, we can't have
ice cream without the cream!
471
00:19:41,000 --> 00:19:42,640
Theo, we gotta put the cream in! Oh!
472
00:19:42,640 --> 00:19:43,640
You right?
OK. Yeah.
473
00:19:43,640 --> 00:19:45,400
Gotta put it all back into one.
OK.
474
00:19:45,400 --> 00:19:47,000
Yep. Oh, man!
475
00:19:47,000 --> 00:19:49,280
Nearly forgot the bloody cream!
476
00:19:49,280 --> 00:19:50,960
(SIGHS) Ohhh!
It wouldn't have been good.
477
00:19:50,960 --> 00:19:55,160
Thank goodness I've actually
remembered to put that cream in.
478
00:19:55,160 --> 00:19:56,640
Just go in?
Yep.
479
00:19:57,640 --> 00:19:59,480
Thanks, bud.
480
00:19:59,480 --> 00:20:01,840
Phew! Ahh!
481
00:20:01,840 --> 00:20:04,920
Normally, in the kitchen,
I'm a bit frantic,
482
00:20:04,920 --> 00:20:06,520
but Theo is super-cool.
483
00:20:06,520 --> 00:20:08,320
It's alright, Cath. Don't freak out.
Sorry, bub.
484
00:20:08,320 --> 00:20:09,920
Spatula?
Yeah.
485
00:20:09,920 --> 00:20:12,720
He's got this real calm presence
about him.
486
00:20:12,720 --> 00:20:14,240
Alright? Are you happy?
Yeah.
487
00:20:14,240 --> 00:20:17,880
So even though I'm out there
by myself, I'm not feeling alone.
488
00:20:17,880 --> 00:20:19,840
Oh, my God! Honestly!
489
00:20:19,840 --> 00:20:22,440
These are ready to go.
I need to get the ice cream on.
490
00:20:22,440 --> 00:20:23,760
So, quick sticks, eh?
491
00:20:23,760 --> 00:20:26,160
I went over and gave Cath a hand
with the ice cream
492
00:20:26,160 --> 00:20:27,640
because she was a bit overwhelmed,
493
00:20:27,640 --> 00:20:29,640
So now Malissa's gone over
to help her out also.
494
00:20:29,640 --> 00:20:31,560
We're a team. That's what it's about.
495
00:20:31,560 --> 00:20:33,560
You know, if someone's struggling,
we'll go over and help.
496
00:20:33,560 --> 00:20:35,840
So, yeah, that's it.
Well said, Theo.
497
00:20:35,840 --> 00:20:37,280
Yeah.
You're a legend, Theo.
498
00:20:37,280 --> 00:20:38,680
(THEO LAUGHS)
499
00:20:38,680 --> 00:20:41,480
OK. Alright, then. That's on.
We'll just put this down here.
500
00:20:43,280 --> 00:20:45,800
High-five, eh? Well done. Well done.
Good job!
501
00:20:45,800 --> 00:20:47,720
(EXCITING MUSIC)
502
00:20:48,880 --> 00:20:50,720
Has your chilli oil come together?
BRENT: Yeah.
503
00:20:50,720 --> 00:20:52,560
Sweet as.
504
00:20:52,560 --> 00:20:54,360
(WHIRRS)
505
00:20:54,360 --> 00:20:58,480
Rhiannon, how fine? A bit more?
Yeah, a bit more.
506
00:20:58,480 --> 00:21:00,600
(WHIRRS)
507
00:21:04,440 --> 00:21:06,120
(LAUGHS)
508
00:21:08,680 --> 00:21:10,560
PHIL: Guys, we've gotta start
moving quicker, guys.
509
00:21:10,560 --> 00:21:12,200
Oh, I'm still prepping the chicken.
510
00:21:12,200 --> 00:21:14,120
Still a lot of chicken to prep.
511
00:21:14,120 --> 00:21:17,240
And Ralph is doing our lemon sauce
that we'll toss through at the end.
512
00:21:17,240 --> 00:21:20,080
Grace. Sweet and sour dipping sauce.
513
00:21:20,080 --> 00:21:21,720
When I cook it down,
it'll get sweeter
514
00:21:21,720 --> 00:21:23,320
because I've got sugar in it.
515
00:21:23,320 --> 00:21:25,560
GRACE: Yeah, it needs to be sweeter.
And it needs vinegar.
516
00:21:25,560 --> 00:21:29,280
Ralph, how is the, um, lemon chicken
sauce? How's it coming on?
517
00:21:29,280 --> 00:21:31,000
Um, I haven't started.
518
00:21:31,000 --> 00:21:32,880
I'm doing the soy for the first meal
519
00:21:32,880 --> 00:21:34,840
and then I'll get on
to the second one.
520
00:21:34,840 --> 00:21:36,560
Yeah, I'm quite worried
at the moment.
521
00:21:36,560 --> 00:21:39,200
It seems like Ralph is working on
the sweet and sour sauce
522
00:21:39,200 --> 00:21:40,920
for the spring roll.
523
00:21:40,920 --> 00:21:42,040
It's off.
524
00:21:42,040 --> 00:21:45,160
We also still need that lemon
chicken sauce before the service.
525
00:21:45,160 --> 00:21:46,640
What are you on, Rue?
526
00:21:46,640 --> 00:21:48,960
RUE: I am currently doing dessert.
527
00:21:48,960 --> 00:21:52,360
If we could possibly get someone to
come and help me with the mains.
528
00:21:52,360 --> 00:21:54,240
Well, we need the sauce
for the spring rolls.
529
00:21:54,240 --> 00:21:56,400
We also need the sauce
for the lemon chicken.
530
00:21:56,400 --> 00:21:59,080
Yeah, no, so with the lemon chicken,
that won't take too long
531
00:21:59,080 --> 00:22:01,680
'cause we'll cook the chicken first,
then coat it in the sauce.
532
00:22:01,680 --> 00:22:03,760
Can you free someone up to do that?
Yep.
533
00:22:03,760 --> 00:22:05,680
'Cause I've got all the chicken
to keep prepping.
534
00:22:05,680 --> 00:22:08,160
It's OK,
I think we need to finish this
535
00:22:08,160 --> 00:22:09,960
and someone needs to come to you.
536
00:22:11,080 --> 00:22:13,280
I'm having, like,
a little internal panic.
537
00:22:13,280 --> 00:22:15,680
We're probably gonna need
all hands on deck for rolling.
538
00:22:15,680 --> 00:22:17,680
OK. Yep. Absolutely.
Yep.
539
00:22:17,680 --> 00:22:20,840
Our dishes are falling so behind.
540
00:22:20,840 --> 00:22:24,560
We have too much to do,
if you ask me,
541
00:22:24,560 --> 00:22:30,320
but we're actually, um, going
to get everyone hands on deck.
542
00:22:30,320 --> 00:22:33,040
RHIANNON: Just don't forget,
we've still got to deep-fry these.
543
00:22:33,040 --> 00:22:34,600
Yep.
They gotta be rolled and deep-fried.
544
00:22:34,600 --> 00:22:36,160
Yeah.
So there's a lot to do.
545
00:22:36,160 --> 00:22:39,000
OK.
So we really need to motor with it.
546
00:22:39,000 --> 00:22:40,480
I'm feeling under pressure.
547
00:22:40,480 --> 00:22:43,120
I'm the team captain.
I want to do right by my team.
548
00:22:43,120 --> 00:22:46,080
And I just feel like
we have too much to do.
549
00:22:46,080 --> 00:22:47,640
Thanks, mate.
550
00:22:47,640 --> 00:22:50,640
Theo, I'll get on the chestnuts?
Yeah, get on the chestnuts. Yeah.
551
00:22:50,640 --> 00:22:52,360
I need everyone
working on the entree.
552
00:22:52,360 --> 00:22:54,240
Alright, alright.
Let's go, let's go!
553
00:22:55,760 --> 00:22:58,360
BRENT: This is for the san choy bow
just to drizzle on top.
554
00:22:58,360 --> 00:22:59,840
San choy bow, it's delicious,
555
00:22:59,840 --> 00:23:02,840
but it's a Monday to Friday
kind of at-home dish.
556
00:23:02,840 --> 00:23:04,560
So, I'm just gonna jack it up.
557
00:23:04,560 --> 00:23:08,240
This is duck fat I've rendered down,
poured into it so it's umami.
558
00:23:08,240 --> 00:23:12,400
It's got dried mushrooms, peanuts,
sesame seeds, chilli sort of crunch.
559
00:23:13,400 --> 00:23:14,440
Mmm.
560
00:23:16,280 --> 00:23:17,560
Whoo!
561
00:23:18,840 --> 00:23:20,720
Oh, yeah. That's got a kick to it.
562
00:23:20,720 --> 00:23:24,320
THEO: So, for entree,
we've chosen san choy bow.
563
00:23:24,320 --> 00:23:28,520
We're pretty much all hands on deck
to get the entree out.
564
00:23:28,520 --> 00:23:31,080
So, we have to think about
the seasoning for it.
565
00:23:31,080 --> 00:23:32,080
Yep.
566
00:23:32,080 --> 00:23:33,920
You know, you've got
a ginger and garlic.
567
00:23:33,920 --> 00:23:35,440
Yep, yep.
568
00:23:35,440 --> 00:23:38,520
And we've swapped out the iceberg
lettuce and going with cos lettuce
569
00:23:38,520 --> 00:23:40,160
to try to elevate this dish.
570
00:23:40,160 --> 00:23:43,200
And then we're adding, like,
a really nice chilli oil on top,
571
00:23:43,200 --> 00:23:44,880
which I think is a great addition.
572
00:23:44,880 --> 00:23:47,040
And then spring onions will go on.
573
00:23:47,040 --> 00:23:50,360
Duck fat chilli oil and then
we'll just sauce it up as we go.
574
00:23:50,360 --> 00:23:51,600
Alright.
575
00:23:51,600 --> 00:23:53,560
CATH: Oh, no!
576
00:23:55,280 --> 00:23:57,120
There's real people coming!
577
00:23:57,120 --> 00:23:58,960
I forgot about that.
578
00:23:58,960 --> 00:24:01,320
We're actually feeding real people!
579
00:24:02,720 --> 00:24:05,160
Um, yes, now,
the pressure's on now.
580
00:24:05,160 --> 00:24:06,720
Ahhh!
581
00:24:06,720 --> 00:24:08,000
(SUSPENSEFUL MUSIC)
582
00:24:10,440 --> 00:24:12,280
Excuse me.
Can I have some of your garlic?
583
00:24:12,280 --> 00:24:13,640
Get away!
(LAUGHS)
584
00:24:14,920 --> 00:24:16,440
We've got to get cracking.
585
00:24:21,240 --> 00:24:23,880
ROBBIE: Look at that rice, Dec.
That's how you cook rice, brother!
586
00:24:23,880 --> 00:24:25,800
Good stuff, Rob.
587
00:24:25,800 --> 00:24:28,960
OK, so this is...
this is pretty priority
588
00:24:28,960 --> 00:24:31,360
to get this entree happening.
589
00:24:31,360 --> 00:24:34,480
There's now a roomful of diners
and I'm thinking,
590
00:24:34,480 --> 00:24:36,080
"Oh, my God, where's the time gone?"
591
00:24:36,080 --> 00:24:38,160
Get onto the mince on the other wok.
592
00:24:39,160 --> 00:24:41,000
Please. Thanks, Gracie.
593
00:24:41,000 --> 00:24:43,520
I've got one lot of pork cooked.
594
00:24:43,520 --> 00:24:45,520
But I need to have
way more than that
595
00:24:45,520 --> 00:24:47,840
because I've got to be able
to have the veggies in
596
00:24:47,840 --> 00:24:49,440
and I've got to get the sauces in.
597
00:24:49,440 --> 00:24:52,320
OK, we're gonna have to get
all hands on deck for this.
598
00:24:52,320 --> 00:24:54,800
Phil, do you wanna get over
and get on this wok?
599
00:24:54,800 --> 00:24:56,800
There's people sitting down
and we're not even close.
600
00:24:57,800 --> 00:24:59,480
It's just chaos.
601
00:24:59,480 --> 00:25:02,720
Once you're done, we're gonna need
to deep-fry the spring rolls, OK?
602
00:25:02,720 --> 00:25:04,720
So that's gonna need
to get oil on as well.
603
00:25:04,720 --> 00:25:06,080
OK. Yep. OK!
604
00:25:06,080 --> 00:25:08,080
It's just focusing on
getting this dish out.
605
00:25:08,080 --> 00:25:09,560
That's all I'm thinking about.
606
00:25:09,560 --> 00:25:12,200
Just get it out.
Just don't fall apart now.
607
00:25:12,200 --> 00:25:14,600
OK, we've gotta get this happening.
608
00:25:14,600 --> 00:25:16,640
We are in trouble.
609
00:25:16,640 --> 00:25:18,240
(DRAMATIC MUSIC)
610
00:25:19,800 --> 00:25:21,720
I hate to break it to you,
611
00:25:21,720 --> 00:25:23,760
but you have 30 minutes till service!
612
00:25:23,760 --> 00:25:25,600
PHIL: We need to move. Come on!
613
00:25:25,600 --> 00:25:28,160
RHIANNON: I'm just more worried
about not having our diners fed.
614
00:25:28,160 --> 00:25:30,160
We're gonna have to clean down
and start that one.
615
00:25:30,160 --> 00:25:32,760
It's definitely not
where I wanna be right now.
616
00:25:32,760 --> 00:25:35,040
OK, we're gonna need everyone
on rolling.
617
00:25:35,040 --> 00:25:36,800
Are you telling me, at this point,
618
00:25:36,800 --> 00:25:39,400
not one single spring roll
has been rolled?
619
00:25:39,400 --> 00:25:40,840
We're doing it now.
Not one?
620
00:25:40,840 --> 00:25:44,160
Not one.
You have less than 30 minutes.
621
00:25:53,000 --> 00:25:57,400
(PEOPLE CHAT)
622
00:25:57,400 --> 00:25:59,960
not one single spring roll
has been rolled?
623
00:26:01,760 --> 00:26:03,400
You have less than 30 minutes.
624
00:26:04,400 --> 00:26:08,320
My stress levels are in...
as high as the roof.
625
00:26:08,320 --> 00:26:11,080
We need to be rolling and we need
to be getting them fried.
626
00:26:11,080 --> 00:26:14,280
It's like a matter of
just charging ahead.
627
00:26:14,280 --> 00:26:16,120
We need to really move.
628
00:26:16,120 --> 00:26:19,400
We're rolling. We're rolling.
And we're rolling.
629
00:26:19,400 --> 00:26:23,000
Quickly get these rolled, filled.
We just have to get done.
630
00:26:23,000 --> 00:26:25,560
So we're not even close.
We're gonna need more on rolling.
631
00:26:25,560 --> 00:26:27,800
We've gotta crack hard. OK.
632
00:26:27,800 --> 00:26:30,040
OK, what do you need from me now?
633
00:26:30,040 --> 00:26:33,480
Um...I need you to...
Well, you're gonna work on assembly.
634
00:26:33,480 --> 00:26:35,280
We're gonna assemble in a minute?
Alright.
635
00:26:35,280 --> 00:26:37,520
Our entree will be ready on time.
636
00:26:37,520 --> 00:26:39,320
We're frantic right now,
but we'll get it done.
637
00:26:39,320 --> 00:26:41,360
San choy bow,
it's eating with your hands.
638
00:26:41,360 --> 00:26:43,240
I don't want to be
doing anything fancy.
639
00:26:43,240 --> 00:26:46,280
So, lettuce cups.
You've got your...your mince.
640
00:26:46,280 --> 00:26:47,520
Taste it.
641
00:26:47,520 --> 00:26:49,000
BRENT: What do you think?
That's good.
642
00:26:49,000 --> 00:26:50,000
Good?
You happy?
643
00:26:50,000 --> 00:26:51,080
Yeah. That's good.
Start serving?
644
00:26:51,080 --> 00:26:52,080
You happy?
Start serving.
645
00:26:52,080 --> 00:26:54,760
I taste the elements all together
and I really like it.
646
00:26:54,760 --> 00:26:57,200
I'll do the sauce right at the end.
Yeah, yeah, yeah.
647
00:26:58,240 --> 00:27:00,400
Amped up by the chilli oil on top.
648
00:27:00,400 --> 00:27:03,600
That's our spin on it
and I'm backing it.
649
00:27:03,600 --> 00:27:05,120
I can't believe
this has come together.
650
00:27:05,120 --> 00:27:08,440
I know! How good!
Crazy.
651
00:27:08,440 --> 00:27:11,880
ANDY: Everyone, I want these guys
in there to hear all of us.
652
00:27:11,880 --> 00:27:14,040
Let's start the countdown. 10...
653
00:27:14,040 --> 00:27:16,440
ALL: ..9, 8...
654
00:27:16,440 --> 00:27:18,840
..7, 6, 5...
655
00:27:18,840 --> 00:27:21,080
..4, 3,
656
00:27:21,080 --> 00:27:22,800
2, 1!
657
00:27:22,800 --> 00:27:26,000
Let's go!
(CHEERING AND APPLAUSE)
658
00:27:26,000 --> 00:27:28,960
We're good to go. OK, service!
659
00:27:28,960 --> 00:27:33,640
Handing the dishes to the waitresses,
it's...it's so nostalgic to me.
660
00:27:33,640 --> 00:27:36,000
I was eating out there, you know,
years ago
661
00:27:36,000 --> 00:27:37,480
and now someone is eating my food.
662
00:27:37,480 --> 00:27:40,520
It's crazy. It's...
I never thought this would happen.
663
00:27:40,520 --> 00:27:43,000
They taste great, they look good.
I'm happy, yeah.
664
00:27:43,000 --> 00:27:45,360
Happy days. Thank you.
665
00:27:48,240 --> 00:27:49,720
It's not ready.
666
00:27:54,040 --> 00:27:55,440
Thank you.
ANDY: Thank you.
667
00:27:56,440 --> 00:27:58,840
Red team - pork san choy bow.
668
00:27:59,840 --> 00:28:01,960
A nice generous portion as well,
actually.
669
00:28:07,040 --> 00:28:08,960
Thank you.
Thank you.
670
00:28:25,360 --> 00:28:28,120
I've got to say,
they did pack it full of flavour.
671
00:28:28,120 --> 00:28:29,120
Yeah.
672
00:28:29,120 --> 00:28:32,520
For them to get, you know, something
that is as flavourful as this out,
673
00:28:32,520 --> 00:28:34,360
that's kind of what
san choy bow's all about.
674
00:28:34,360 --> 00:28:35,360
Yeah.
675
00:28:35,360 --> 00:28:38,640
Nice juicy pork mince which I think
is a good...great plus in there.
676
00:28:38,640 --> 00:28:42,080
Choosing that sort of cos lettuce,
it's just different.
677
00:28:42,080 --> 00:28:43,080
Yeah.
678
00:28:43,080 --> 00:28:45,880
I like that they added duck fat.
Yes!
679
00:28:45,880 --> 00:28:47,720
You know what I mean?
It's a bit boujie.
680
00:28:47,720 --> 00:28:48,720
Yep.
You know?
681
00:28:48,720 --> 00:28:50,720
Like, it's got a real nice mouthfeel
to it.
682
00:28:50,720 --> 00:28:52,160
Mmm.
I really liked that.
683
00:28:52,160 --> 00:28:55,760
I agree. I think the luxury feeling
comes from the duck fat
684
00:28:55,760 --> 00:28:58,440
in contrast with that
beautifully seasoned filling,
685
00:28:58,440 --> 00:29:00,160
and the dressing
in terms of the seasoning,
686
00:29:00,160 --> 00:29:03,480
the vinegars in there give this
a bit of a lift
687
00:29:03,480 --> 00:29:05,600
and a brightness to it,
which I really like.
688
00:29:05,600 --> 00:29:07,040
So, this is pretty good.
689
00:29:08,280 --> 00:29:09,720
(DRAMATIC MUSIC)
690
00:29:09,720 --> 00:29:11,240
PHIL: Let's go, guys, come on!
691
00:29:12,720 --> 00:29:15,320
RHIANNON: We need someone else.
I'm putting them out.
692
00:29:15,320 --> 00:29:17,200
Ralph needs to be counting.
693
00:29:17,200 --> 00:29:19,240
The whole team helped me out
on entree.
694
00:29:19,240 --> 00:29:22,240
Do you want to, um, take this tray
and we can start working on plating?
695
00:29:22,240 --> 00:29:23,920
We're trying to get
these spring rolls done.
696
00:29:23,920 --> 00:29:25,920
The mix...the mix is sitting
too long on this.
697
00:29:25,920 --> 00:29:27,440
It's just...chaos.
698
00:29:27,440 --> 00:29:29,440
Um, we probably need more rolling.
699
00:29:29,440 --> 00:29:31,080
Ralph, you get on fryer, I'll roll.
700
00:29:31,080 --> 00:29:32,520
I've tried the mix.
701
00:29:32,520 --> 00:29:34,760
I'm really confident with
the flavours I'm bringing.
702
00:29:34,760 --> 00:29:36,400
The corn still have
a bit of textures.
703
00:29:37,440 --> 00:29:39,240
Just don't overcook them, Ralph.
704
00:29:39,240 --> 00:29:41,480
We just need to get them out.
705
00:29:41,480 --> 00:29:45,920
I am not stopping until every
spring roll has left that pass.
706
00:29:45,920 --> 00:29:47,680
RALPH: I've got it
this colour brown.
707
00:29:47,680 --> 00:29:49,680
They're looking good, mate,
they're looking good.
708
00:29:49,680 --> 00:29:52,520
(COUNTS)
709
00:29:52,520 --> 00:29:54,680
Are you happy to serve them?
Yep.
710
00:29:54,680 --> 00:29:56,480
PHIL: Can we get service, please?
711
00:29:58,160 --> 00:29:59,920
Thank you.
712
00:30:04,760 --> 00:30:06,040
We are on.
713
00:30:07,040 --> 00:30:08,080
Thank you.
714
00:30:08,080 --> 00:30:09,560
Thank you.
Thank you.
715
00:30:09,560 --> 00:30:13,600
From the purple team -
pork and prawn spring rolls.
716
00:30:13,600 --> 00:30:15,760
Sweet and sour dipping sauce.
717
00:30:22,160 --> 00:30:24,080
We'll just have a little, uh...
Gander?
718
00:30:24,080 --> 00:30:25,480
..little gander in the middle.
719
00:30:29,520 --> 00:30:31,480
They don't look too bad, guys.
720
00:30:31,480 --> 00:30:33,040
It doesn't look too bad.
721
00:30:34,080 --> 00:30:35,760
Ooh, she's nod... She's nodding.
722
00:30:50,480 --> 00:30:52,560
MELISSA: I'm so happy for them.
723
00:30:52,560 --> 00:30:54,320
I was really worried
724
00:30:54,320 --> 00:30:57,280
given the fact that
they had not started rolling
725
00:30:57,280 --> 00:30:59,120
30 minutes before service.
726
00:30:59,120 --> 00:31:00,240
Yeah.
727
00:31:00,240 --> 00:31:03,840
The fact that there are spring rolls
rolling on through this restaurant
728
00:31:03,840 --> 00:31:05,440
is a bit of a miracle.
729
00:31:05,440 --> 00:31:06,440
Yeah.
730
00:31:06,440 --> 00:31:08,280
They have a nice golden fry on them.
731
00:31:08,280 --> 00:31:12,640
There's a nice mixture of, um,
a variety within the filling itself.
732
00:31:12,640 --> 00:31:16,120
The filling, it does contain a
really beautiful perfume of ginger.
733
00:31:16,120 --> 00:31:18,080
Which I think is great.
Yeah.
734
00:31:18,080 --> 00:31:20,320
I thought they had no chance
of getting these out.
735
00:31:20,320 --> 00:31:23,120
So it must have been a full team
effort to actually get them out.
736
00:31:23,120 --> 00:31:26,440
I was happy on the fry on mine.
Um, super crispy and delicious.
737
00:31:26,440 --> 00:31:29,760
Little crispy on the outside,
but it's juicy on the inside.
738
00:31:29,760 --> 00:31:30,760
Yeah.
739
00:31:30,760 --> 00:31:33,520
Crispy is good.
The filling tasted nice.
740
00:31:33,520 --> 00:31:35,600
But the sauce... Just...
741
00:31:35,600 --> 00:31:40,040
They needed something in there just
to make it more...more delicious
742
00:31:40,040 --> 00:31:43,800
and carry some of those, uh,
flavours through, which is a shame.
743
00:31:43,800 --> 00:31:45,280
Know what I mean?
Yeah.
744
00:31:45,280 --> 00:31:47,120
'Cause this could've been
really, really good.
745
00:31:47,120 --> 00:31:48,280
Yeah.
Mmm.
746
00:31:51,160 --> 00:31:53,040
THEO: Service. Thank you.
747
00:31:54,600 --> 00:31:56,280
The, um, first course is out
748
00:31:56,280 --> 00:31:57,840
and now we're doing the main.
749
00:31:59,400 --> 00:32:00,880
How are you doing over here?
750
00:32:00,880 --> 00:32:03,000
DECLAN: Good, bro.
I'm just reducing these sauces down.
751
00:32:03,000 --> 00:32:04,240
OK. Good.
752
00:32:04,240 --> 00:32:06,880
There's 50 hungry customers
out there.
753
00:32:06,880 --> 00:32:09,960
How's it taste?
Nice, bro.
754
00:32:09,960 --> 00:32:12,680
I'm pretty happy with how the sauce
is coming along.
755
00:32:12,680 --> 00:32:15,520
It's nice and glossy and thick
and full of flavour.
756
00:32:16,520 --> 00:32:19,080
Mate, I like working
on the wok with you.
757
00:32:19,080 --> 00:32:20,680
BRENT: Yeah, good.
It's good fun.
758
00:32:20,680 --> 00:32:22,160
I love a bit of fryer.
759
00:32:22,160 --> 00:32:24,280
Bit of hot, bit of heat.
Bit of heat.
760
00:32:24,280 --> 00:32:27,840
I'm with Brent and he's helping me
just sear off the meat.
761
00:32:27,840 --> 00:32:30,960
I browned off my capsicum,
set them aside.
762
00:32:30,960 --> 00:32:32,400
All my elements are ready,
763
00:32:32,400 --> 00:32:35,560
so I've just got to bring it
together and put it on the plate.
764
00:32:35,560 --> 00:32:37,320
Alright. Let's do it.
765
00:32:37,320 --> 00:32:38,760
It's time for service
766
00:32:38,760 --> 00:32:41,720
and in goes a portion of beef,
a portion of capsicum,
767
00:32:41,720 --> 00:32:45,720
a portion of my black bean sauce and
a handful of, like, spring onions.
768
00:32:49,320 --> 00:32:52,120
Look at this, bro.
It's looking good, eh?
769
00:32:53,400 --> 00:32:55,280
I'm really happy with this.
Yeah?
770
00:32:55,280 --> 00:32:57,240
Quick, quick.
We can start serving now.
771
00:32:57,240 --> 00:33:00,040
DECLAN: We're plating up
and I'm happy to see it going
772
00:33:00,040 --> 00:33:01,520
because, you know,
773
00:33:01,520 --> 00:33:03,840
this is what I've been working for
the last three hours.
774
00:33:03,840 --> 00:33:05,360
That's queued for service.
775
00:33:05,360 --> 00:33:07,520
Make sure you get bits of everything
in there.
776
00:33:09,000 --> 00:33:11,960
Yeah, I'm bloody happy with is,
so...let's do it.
777
00:33:14,120 --> 00:33:16,000
Service, please!
778
00:33:16,000 --> 00:33:17,680
MALISSA: These two are ready.
Thank you.
779
00:33:25,440 --> 00:33:28,480
Hello!
Thank you very much.
780
00:33:28,480 --> 00:33:30,120
OK, so from the red team,
781
00:33:30,120 --> 00:33:33,360
a main of beef with black bean
and a side of fried rice.
782
00:33:40,400 --> 00:33:41,720
Excuse me!
783
00:33:41,720 --> 00:33:43,080
Thank you.
784
00:33:43,080 --> 00:33:45,720
A few extra black beans there
for you, mate,
785
00:34:02,000 --> 00:34:05,400
The beef, I think the skirt,
they've done a pretty good job
786
00:34:05,400 --> 00:34:08,160
and I can see they velveted that
and just enough.
787
00:34:08,160 --> 00:34:10,560
Like, it's...it's tender, it's nice,
788
00:34:10,560 --> 00:34:13,120
it's got a bit of bounce in it,
I quite like it.
789
00:34:13,120 --> 00:34:15,120
The sauce is really nice.
It's tasty.
790
00:34:15,120 --> 00:34:18,520
And I like that they've gone
fully loaded on the beans
791
00:34:18,520 --> 00:34:20,000
because that is nostalgic.
792
00:34:20,000 --> 00:34:21,080
Yeah.
793
00:34:21,080 --> 00:34:23,040
That's Declan, that.
I'm telling you now.
794
00:34:23,040 --> 00:34:26,000
The loaded black beans
is epic for me.
795
00:34:26,000 --> 00:34:28,880
The cook on the meat
and the velveting of the meat,
796
00:34:28,880 --> 00:34:30,880
of the skirt steak, is unbelievable.
797
00:34:30,880 --> 00:34:33,080
Like, it's really tender
798
00:34:33,080 --> 00:34:36,960
and not...not easy to do when you're
doing, you know, bulk numbers either.
799
00:34:36,960 --> 00:34:39,680
The beef, I think, is glossy.
800
00:34:39,680 --> 00:34:43,160
It has a real hint of breath of wok,
or wok hei, to it.
801
00:34:43,160 --> 00:34:46,040
It's nicely seasoned.
The sauce has balance to it.
802
00:34:46,040 --> 00:34:49,200
And that slightly bicarbed...
the velveted beef,
803
00:34:49,200 --> 00:34:50,680
it has a really nice texture.
804
00:34:50,680 --> 00:34:52,680
It's soft, it's delicate.
805
00:34:52,680 --> 00:34:54,440
A solid effort for a main.
806
00:34:57,040 --> 00:34:58,840
(DRAMATIC MUSIC)
807
00:34:58,840 --> 00:35:00,840
(BELL RINGS)
Service, please!
808
00:35:00,840 --> 00:35:03,200
I think that was the last one.
809
00:35:03,200 --> 00:35:05,320
Phil, do you want to start
thinking about the main?
810
00:35:05,320 --> 00:35:08,240
RUE: So, our entree service
has finished
811
00:35:08,240 --> 00:35:11,960
and we absolutely have no time
to celebrate.
812
00:35:11,960 --> 00:35:14,360
Where do you want me?
We need hands on frying chicken.
813
00:35:14,360 --> 00:35:17,480
Because I pulled everyone
from what they were doing,
814
00:35:17,480 --> 00:35:20,160
the other two courses
are nowhere near ready.
815
00:35:20,160 --> 00:35:21,560
PHIL: Please start frying chicken.
816
00:35:21,560 --> 00:35:23,920
Yeah, I did try to
flag this happening
817
00:35:23,920 --> 00:35:25,640
with everyone focusing
so much on one course
818
00:35:25,640 --> 00:35:27,840
that things were gonna start getting
missed for the other courses.
819
00:35:27,840 --> 00:35:29,840
The only sauce Ralph got done
during the whole prep
820
00:35:29,840 --> 00:35:31,240
was the sweet and sour.
821
00:35:32,680 --> 00:35:34,720
And that lemon sauce
hasn't even been started.
822
00:35:34,720 --> 00:35:37,120
Gracie, you'd better start working
on the lemon sauce.
823
00:35:37,120 --> 00:35:38,120
Yep.
824
00:35:38,120 --> 00:35:40,000
The fact that this sauce
was started so late,
825
00:35:40,000 --> 00:35:42,200
we just don't have time to
cook it through thoroughly,
826
00:35:42,200 --> 00:35:43,680
allow the flavours to develop
827
00:35:43,680 --> 00:35:45,680
and reduce to that point
where it needs to be.
828
00:35:47,880 --> 00:35:49,640
Alright, it needs work.
829
00:35:49,640 --> 00:35:52,280
I reckon more sugar and more lemon.
830
00:35:52,280 --> 00:35:54,080
Sweeten it up.
831
00:35:54,080 --> 00:35:56,160
Crank the heat. Get it in.
832
00:35:56,160 --> 00:35:59,120
The sauce needs a lot of work.
We have no time to do it.
833
00:36:09,000 --> 00:36:11,920
ANNOUNCER: Get inspired
by our fabulous home cooks.
834
00:36:11,920 --> 00:36:16,880
Stream full episodes of
MasterChef Australia now on 10 play.
835
00:36:20,800 --> 00:36:23,520
PHIL: We need to get
that sauce going, man.
836
00:36:23,520 --> 00:36:25,280
Alright, it needs work.
837
00:36:25,280 --> 00:36:27,920
I reckon more sugar and more lemon.
838
00:36:27,920 --> 00:36:29,600
Sweeten it up.
839
00:36:29,600 --> 00:36:31,800
Crank the heat. Get it in.
840
00:36:31,800 --> 00:36:35,000
We need to get cracking
and getting moving with this main.
841
00:36:35,000 --> 00:36:36,600
We need to start frying
this chicken.
842
00:36:36,600 --> 00:36:38,680
Gotta get that chicken fried.
Need to get it moving.
843
00:36:41,080 --> 00:36:44,320
While Grace focuses on that sauce,
844
00:36:44,320 --> 00:36:46,760
chicken needs to be fried nice
and crispy brown on the outside
845
00:36:46,760 --> 00:36:48,520
but still cooked and juicy
in the centre.
846
00:36:48,520 --> 00:36:50,760
Our first one's gone out now.
Come on!
847
00:36:53,040 --> 00:36:54,520
Can we get sauce?
Done.
848
00:36:54,520 --> 00:36:57,360
We get the fried chicken
and toss it through the lemon sauce.
849
00:36:57,360 --> 00:36:59,520
Thank you.
And get them out to the diners.
850
00:37:00,520 --> 00:37:02,640
Let's pick it up, guys. Let's go!
851
00:37:05,160 --> 00:37:07,720
Service, please!
852
00:37:07,720 --> 00:37:08,800
Thank you.
853
00:37:19,400 --> 00:37:21,800
Mmm!
ANDY: Ooh!
854
00:37:21,800 --> 00:37:24,160
Thank you.
OK. Thank you.
855
00:37:24,160 --> 00:37:26,960
From the purple team -
856
00:37:26,960 --> 00:37:28,160
lemon chicken.
857
00:37:28,160 --> 00:37:29,680
I'm excited by that.
858
00:37:34,600 --> 00:37:36,720
How much chicken do you want?
859
00:37:58,960 --> 00:38:01,560
Nice marination on it.
Good fry on it.
860
00:38:01,560 --> 00:38:03,960
It's crispy, it's glossy.
Nicely velveted.
861
00:38:03,960 --> 00:38:06,000
Um, but then the sauce,
862
00:38:06,000 --> 00:38:08,440
as much as it's got
a great consistency
863
00:38:08,440 --> 00:38:11,280
and clings to that chicken,
there's not enough of it
864
00:38:11,280 --> 00:38:13,400
and there's nowhere near the amount
of lemon
865
00:38:13,400 --> 00:38:15,760
that needs to be in there,
unfortunately.
866
00:38:15,760 --> 00:38:18,760
It could have been epic with
a few tweaks, but it wasn't.
867
00:38:18,760 --> 00:38:20,240
It looked the business.
868
00:38:20,240 --> 00:38:22,200
I don't think
it could look any better.
869
00:38:22,200 --> 00:38:24,200
I do like that the meat's
really nice and tender.
870
00:38:24,200 --> 00:38:28,240
The sauce lacked the lemon
supercharged kind of vibe
871
00:38:28,240 --> 00:38:30,920
that you want in a dish like this.
872
00:38:30,920 --> 00:38:33,520
For what it could be
and what it should be,
873
00:38:33,520 --> 00:38:35,520
it's OK but not quite there.
874
00:38:35,520 --> 00:38:38,520
Yeah. It didn't
make me feel nostalgic...
875
00:38:38,520 --> 00:38:40,920
No.
..this one, to be honest.
876
00:38:40,920 --> 00:38:44,600
It was nice, but it didn't
live up to its namesake.
877
00:38:48,640 --> 00:38:51,120
THEO: Last one going out.
MALISSA: Service!
878
00:38:51,120 --> 00:38:52,800
ROBBIE: We're done, are we?
We're finished?
879
00:38:52,800 --> 00:38:57,160
For the...for the main, yeah. Yeah.
Good work, mate. Good job.
880
00:38:57,160 --> 00:39:00,840
There's an element of "Phew!"
with the last main that goes out.
881
00:39:00,840 --> 00:39:04,240
We've done it. It's time to regroup
and check on Cath.
882
00:39:04,240 --> 00:39:06,240
CATH: Yeah, I'm falling apart now.
DECLAN: You're all good.
883
00:39:06,240 --> 00:39:08,040
Don't fall apart.
You've got this, alright?
884
00:39:08,040 --> 00:39:09,680
Yeah, if you... Oh! My biscuits!
885
00:39:09,680 --> 00:39:12,280
Oh.
Excuse me. Oh!
886
00:39:12,280 --> 00:39:13,640
No, they're out!
Oh!
887
00:39:13,640 --> 00:39:17,040
Ohhh! Oh. OK. Hang on. Have I got
enough? I've gotta put some more on.
888
00:39:17,040 --> 00:39:18,320
OK, OK.
889
00:39:18,320 --> 00:39:21,440
Cath, I've noticed,
has kind of snowballed now
890
00:39:21,440 --> 00:39:23,920
and is stressing out quite a lot.
891
00:39:23,920 --> 00:39:25,960
Check the ice cream.
It's not... It's not great.
892
00:39:25,960 --> 00:39:27,600
It's not great?
Yeah.
893
00:39:27,600 --> 00:39:29,120
Brent's doing the syrup.
Yeah.
894
00:39:29,120 --> 00:39:32,000
At this stage, I would have like
to have dessert ready to go,
895
00:39:32,000 --> 00:39:35,920
you know, but we're still
reducing the lychee syrup,
896
00:39:35,920 --> 00:39:38,360
we're, you know, cutting up lychees.
897
00:39:38,360 --> 00:39:40,160
ROBBIE: This going in the freezer?
Yeah, buddy.
898
00:39:40,160 --> 00:39:42,560
There's even still batches
of ice cream going in the freezer,
899
00:39:42,560 --> 00:39:43,720
which scares me.
900
00:39:43,720 --> 00:39:46,840
Now, we've gotta move now, guys.
Come on. Come on, guys!
901
00:39:46,840 --> 00:39:49,640
Yep, I'm just gonna get one more
batch of biscuits on just in case.
902
00:39:49,640 --> 00:39:51,280
So, I wanna rally my team,
903
00:39:51,280 --> 00:39:54,000
feel better about everything
and just get this done.
904
00:39:54,000 --> 00:39:56,560
Excusez-moi! Coming through.
905
00:39:57,640 --> 00:39:59,640
PHIL: Service, please!
906
00:39:59,640 --> 00:40:02,360
That's the last of our main
going out, guys. Well done.
907
00:40:02,360 --> 00:40:04,880
Good job! Keep pushing. Let's go!
Let's go! Let's go!
908
00:40:04,880 --> 00:40:07,840
ANTONIO: We're motoring,
we're motoring. We can get it done.
909
00:40:08,920 --> 00:40:11,080
It's all hands on deck
for our dessert.
910
00:40:11,080 --> 00:40:14,000
GRACE: Whoever on our team has
a minute, we need more eggs cracked.
911
00:40:14,000 --> 00:40:15,720
It's a little bit of mayhem,
like, really.
912
00:40:15,720 --> 00:40:17,200
Good job, Grace.
913
00:40:17,200 --> 00:40:19,720
Trying to get
all our desserts ready,
914
00:40:19,720 --> 00:40:21,960
basically going through
all our pineapples and the breading
915
00:40:21,960 --> 00:40:23,360
in our assembly line.
916
00:40:23,360 --> 00:40:25,400
RHIANNON: Righto, you happy
for me to start frying?
917
00:40:25,400 --> 00:40:26,400
Yep.
918
00:40:28,280 --> 00:40:31,840
I go ahead and...and check what the
caramel sauce was actually doing.
919
00:40:31,840 --> 00:40:34,600
It's meant to look a bit thicker,
but, yeah, it's looking good.
920
00:40:36,080 --> 00:40:38,040
I go to the freezer,
grab the ice cream.
921
00:40:38,040 --> 00:40:40,280
Yeah, it's not...it's not...
922
00:40:40,280 --> 00:40:41,680
Uy!
923
00:40:41,680 --> 00:40:43,000
Not looking like ice cream.
924
00:40:46,680 --> 00:40:50,040
It churned OK. It was actually
really glossy and, you know, thick.
925
00:40:50,040 --> 00:40:53,000
But when we put it in the freezer,
it didn't set properly.
926
00:40:53,000 --> 00:40:55,280
We said we were gonna be serving
ice cream with fritters
927
00:40:55,280 --> 00:40:56,760
and we just need to do it.
928
00:40:56,760 --> 00:40:59,440
OK, get a...get a spoon and start.
929
00:40:59,440 --> 00:41:03,320
We start portioning our ice cream,
serving it into the cup dishes.
930
00:41:03,320 --> 00:41:06,320
We get our fritters and then we
just get a little bit of the sauce
931
00:41:06,320 --> 00:41:07,600
on top of the fritter.
932
00:41:07,600 --> 00:41:09,560
It's not ideal
933
00:41:09,560 --> 00:41:11,400
'cause the consistency
of the ice cream
934
00:41:11,400 --> 00:41:13,240
is not what we wanted it to be.
935
00:41:13,240 --> 00:41:16,920
But I think we hit the brief
with the nostalgia.
936
00:41:16,920 --> 00:41:19,520
We went pretty classic.
Service, please!
937
00:41:21,200 --> 00:41:23,760
(DRAMATIC MUSIC)
938
00:41:25,160 --> 00:41:26,640
Oy-ah!
Thank you.
939
00:41:26,640 --> 00:41:27,640
Thank you.
940
00:41:30,880 --> 00:41:32,360
From the purple team,
941
00:41:32,360 --> 00:41:36,040
a dessert of pineapple fritter,
ice cream and dulce de leche.
942
00:41:49,840 --> 00:41:52,320
I was hoping for a strong finish.
943
00:41:53,400 --> 00:41:56,920
Um...the ice cream is not set.
944
00:41:56,920 --> 00:41:59,040
Yeah. Time.
945
00:41:59,040 --> 00:42:01,880
If you think of the challenge
they were under
946
00:42:01,880 --> 00:42:04,160
to get the spring rolls out,
947
00:42:04,160 --> 00:42:07,600
this is why this is not as good
as it could have been.
948
00:42:07,600 --> 00:42:12,080
Team challenges, I think it's more
the organisation part of this
949
00:42:12,080 --> 00:42:14,240
is so challenging for them,
you know?
950
00:42:14,240 --> 00:42:18,400
And unless you've got a team captain
that is really driving and leading,
951
00:42:18,400 --> 00:42:20,760
then you're gonna struggle
to...to...to do this.
952
00:42:20,760 --> 00:42:23,640
Especially with 50 punters
in a restaurant.
953
00:42:24,760 --> 00:42:26,560
Let's start serving, guys.
Let's move, let's move.
954
00:42:26,560 --> 00:42:29,600
They're waiting. Come on. Let's go!
Get the ice cream out.
955
00:42:29,600 --> 00:42:32,480
My vision is that we had
these beautiful plump lychees
956
00:42:32,480 --> 00:42:36,360
with the ice cream, with the syrup,
with the tuile on top.
957
00:42:36,360 --> 00:42:37,880
It's not gonna be that today.
958
00:42:38,880 --> 00:42:42,160
This is really soft. We've gotta
go... We've gotta go so quick, OK?
959
00:42:42,160 --> 00:42:43,760
So I'm doing the ice cream, OK?
960
00:42:43,760 --> 00:42:46,960
I notice as soon as
I'm putting the ice cream in,
961
00:42:46,960 --> 00:42:48,680
it's just starting to melt.
962
00:42:48,680 --> 00:42:50,120
Stop, stop, stop, stop.
963
00:42:50,120 --> 00:42:52,560
The last thing you do
is put that on and dust.
964
00:42:52,560 --> 00:42:54,480
'Cause we don't want that
going soggy, OK?
965
00:42:54,480 --> 00:42:56,520
There's nothing I can do
about it now.
966
00:42:56,520 --> 00:42:58,280
We just have to forge on.
967
00:42:58,280 --> 00:43:01,240
OK, this ice cream has
gotta go out now, OK?
968
00:43:01,240 --> 00:43:03,560
We're already behind. Come on, guys.
969
00:43:03,560 --> 00:43:06,200
Let's go, guys. Keep moving. Come on!
970
00:43:06,200 --> 00:43:07,800
I'm just devastated.
971
00:43:07,800 --> 00:43:09,800
MALISSA: Quick! Keep them coming.
Let's go, let's go.
972
00:43:09,800 --> 00:43:12,400
It's been panic stations.
973
00:43:12,400 --> 00:43:13,600
Service!
974
00:43:13,600 --> 00:43:14,680
Thank you.
975
00:43:15,760 --> 00:43:17,680
Let's move, let's move, let's move.
976
00:43:17,680 --> 00:43:19,600
You know, perhaps...you know,
977
00:43:19,600 --> 00:43:23,680
I've lost where it was going
because of the panic.
978
00:43:23,680 --> 00:43:28,360
So, I'm...I'm really worried about
our dessert now.
979
00:43:41,040 --> 00:43:42,360
Thank you.
980
00:43:42,360 --> 00:43:43,960
Thank you!
Thank you.
981
00:43:46,560 --> 00:43:48,440
MELISSA: From the red team,
982
00:43:48,440 --> 00:43:50,920
a dessert of lychee and ice cream.
983
00:44:12,200 --> 00:44:13,960
What happened?
984
00:44:15,320 --> 00:44:17,760
The ice cream is not set.
985
00:44:17,760 --> 00:44:21,440
Cath was on that the whole time.
I just wonder what happened.
986
00:44:22,720 --> 00:44:26,120
You know, I was in the kitchen with
Cath last week in the Team Challenge
987
00:44:26,120 --> 00:44:28,800
and she is pretty chaotic
and frantic.
988
00:44:28,800 --> 00:44:31,440
This kind of resulted
in chaotic Cath, unfortunately.
989
00:44:31,440 --> 00:44:33,000
Yeah. It's a real shame.
990
00:44:33,000 --> 00:44:36,160
We all know Cath can produce
something that is fun
991
00:44:36,160 --> 00:44:38,040
and that is delicious
and is balanced,
992
00:44:38,040 --> 00:44:39,880
and it's none of these things.
993
00:44:39,880 --> 00:44:44,800
So, um, I'm very sad for them
and I'm...I'm rather disappointed.
994
00:44:44,800 --> 00:44:46,880
Last one going out.
Ohh.
995
00:44:46,880 --> 00:44:50,120
Well done, guys!
Whoo-hoo!
996
00:44:50,120 --> 00:44:51,120
Good job.
997
00:44:52,280 --> 00:44:53,760
Good job, Robbie!
Hang on.
998
00:44:53,760 --> 00:44:55,040
Ahhh!
999
00:44:55,040 --> 00:44:58,160
RUE: Service. That's it!
That's the end, guys.
1000
00:44:58,160 --> 00:45:00,360
Well done, guys. Well done. Whoo!
Oh, thank gosh. Thank you.
1001
00:45:00,360 --> 00:45:02,600
Good job. Well done, Rue. Well done.
Oh, my gosh.
1002
00:45:02,600 --> 00:45:05,520
That was really tough.
1003
00:45:05,520 --> 00:45:07,760
Well done, Rhi. Well done.
Thank you.
1004
00:45:12,320 --> 00:45:15,400
Today, you had to capture
everything we love about
1005
00:45:15,400 --> 00:45:18,520
Aussie Chinese restaurants
in a three-course meal.
1006
00:45:19,520 --> 00:45:23,040
Let's go through your dishes,
starting with dessert.
1007
00:45:24,040 --> 00:45:26,240
Despite your best intentions,
1008
00:45:26,240 --> 00:45:28,640
neither of your desserts
were well executed,
1009
00:45:28,640 --> 00:45:31,360
so we're taking them both
off the table entirely.
1010
00:45:33,920 --> 00:45:35,000
Entrees.
1011
00:45:35,000 --> 00:45:39,360
Purple team, your spring rolls
were nice and golden,
1012
00:45:39,360 --> 00:45:42,400
but the sauce didn't pay off
in the final dish.
1013
00:45:45,280 --> 00:45:46,360
Red team,
1014
00:45:46,360 --> 00:45:48,440
the san choy bow,
1015
00:45:48,440 --> 00:45:53,080
the filling was...juicy
and beautifully dressed,
1016
00:45:53,080 --> 00:45:56,320
and that filling is the reason
why you won the entree.
1017
00:45:56,320 --> 00:45:58,120
Well done.
Yay!
1018
00:45:58,120 --> 00:45:59,720
JOCK: Well done, guys.
1019
00:46:04,040 --> 00:46:06,760
Now to mains.
(DRAMATIC MUSIC)
1020
00:46:06,760 --> 00:46:10,560
Purple team,
your main was tasty enough.
1021
00:46:10,560 --> 00:46:13,200
The chicken was succulent
and aromatic,
1022
00:46:13,200 --> 00:46:15,760
and there was a nice hum of ginger
throughout the dish.
1023
00:46:15,760 --> 00:46:20,720
But the lemon the lemon chicken
was MIA.
1024
00:46:22,480 --> 00:46:25,400
Red team...
(DRAMATIC MUSIC)
1025
00:46:25,400 --> 00:46:27,000
..your main was fully loaded.
1026
00:46:27,000 --> 00:46:29,960
The beef was gorgeously
tender and glossy,
1027
00:46:29,960 --> 00:46:31,400
and it's the reason why
1028
00:46:31,400 --> 00:46:33,640
you're headed into
tomorrow's Immunity Challenge.
1029
00:46:33,640 --> 00:46:34,880
(APPLAUSE)
1030
00:46:34,880 --> 00:46:37,800
THEO: Good job.
Oh, my God.
1031
00:46:37,800 --> 00:46:39,400
Oh, good job!
1032
00:46:39,400 --> 00:46:41,160
THEO: I'm really happy we won.
1033
00:46:41,160 --> 00:46:44,320
We worked so hard.
Um, we didn't stop all day.
1034
00:46:45,400 --> 00:46:47,320
I'm really proud of my team.
I really am.
1035
00:46:48,440 --> 00:46:51,880
Adi, of course this means
you chose correctly.
1036
00:46:51,880 --> 00:46:54,200
You will be cooking in Immunity
as well.
1037
00:46:54,200 --> 00:46:56,240
Great. Thank you.
ANDY: See you later.
1038
00:46:56,240 --> 00:46:58,040
Bye-bye!
Thank you! 'Bye!
1039
00:46:59,680 --> 00:47:00,920
Good, guys.
1040
00:47:02,400 --> 00:47:04,960
ANNOUNCER: Tomorrow night
on MasterChef Australia...
1041
00:47:04,960 --> 00:47:07,360
JOCK: It's Gabriel Gate!
1042
00:47:07,360 --> 00:47:10,880
..there's a living legend
in the house.
1043
00:47:10,880 --> 00:47:14,640
GABRIEL: I am really thrilled to
compete in the MasterChef challenge.
1044
00:47:14,640 --> 00:47:16,040
But to face him,
1045
00:47:16,040 --> 00:47:18,480
they'll have to
tame the flame.
1046
00:47:18,480 --> 00:47:19,880
SHANNON: There's
nothing more nostalgic
1047
00:47:19,880 --> 00:47:21,440
that flambeing.
1048
00:47:21,440 --> 00:47:23,920
ADI: I've never
flambeed before.
1049
00:47:23,920 --> 00:47:24,920
Aargh!
1050
00:47:24,920 --> 00:47:25,960
Watch your beard,
mate!
1051
00:47:25,960 --> 00:47:29,000
And make a dish
worthy of immunity.
1052
00:47:29,000 --> 00:47:30,040
Let's face it,
1053
00:47:30,040 --> 00:47:31,800
who doesn't love
a big flame going up?
1054
00:47:31,800 --> 00:47:33,800
Captions by Red Bee Media
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