All language subtitles for masterchef.australia.s15e23.1080p.hdtv.h264-cbfm

ANNOUNCER: Previously
on MasterChef Australia...

..he brought three courses
of mind-blowing brilliance...

MALISSA: Khanh's entree
is the most beautiful dish

I've ever seen in my life.

..in a Pressure Test
pitting the pros...

Game on.

..against our home cooks.

MELISSA: With immunity on the line

and reputations at stake,

the pressure is well and truly on!

It was actually really good.

Everything tasted very close.

I thought the beef was cooked
perfectly.

And the pastry was great.

And for a pie,
that's what you want, right?

And the seasoned professionals
won the day.

(LAUGHTER)

Tonight...

CATH: We're taking on the
professionals at their own game.

..it's a classic MasterChef challenge

that will keep you
on the edge of your seat.

(BIRDSONG)

(GENTLE MUSIC)

CATH: I want to cook today!
ADI: Oh, it's 50-50 today.

50-50 chance.

Ooh! Let's go, guys!
RUE: Let's do it!

Ohhh!

And who are the 3 chefs gonna be?
I know!

That's been my favourite part of
this week,

seeing the chefs come in.

Come in.

(APPLAUSE AND CHEERING)

JOCK: Good morning!

Ohhhh!

DECLAN: I walk into the kitchen today

and there's only two benches set up.

So, I'm not quite sure
what's going on here.

Look at all this.

I know.
Wow.

(CONTESTANTS CHATTER)

Morning, gang.
CONTESTANTS: Morning.

We are smack-bang in the middle of
Home Cooks vs Pro Cooks Week.

Yeah.

All this week, you're going
head to head against teams of chefs

from some of Australia's
hottest restaurants.

All you have to do to be immune
from elimination

is beat the chefs
in a classic MasterChef challenge.

You know the drill.

Grab a token out of the bag.

If you get green,
you're cooking today.

50-50.
Ladies first.

ALL: Ooh!

(ADI LAUGHS)

Yes!

Adi and Cath.

Oh!

Ooh!
Declan!

Deckers is in!

Alright, guys, let's do it.

Alright, hold your tokens up for me.

Declan, Cath, Adi...
Yes?

..you're up.

Everyone else, up to the gantry.

(THEO SPEAKS INDISTINCTLY)
(APPLAUSE)

Oh, man! Ohhh.

It's gonna be a big one.
DECLAN: We'll beat them.

(LAUGHS) Oh, I'm scared!
I'm so scared.

Good team, guys. We'll do it.
Yeah, yeah, yeah. We'll be OK.

So exactly who
are you up against today?

(SIGHS)

This team's restaurant might sit
on the Brisbane riverfront,

but it's inspired by
Hong Kong's Stanley Bay.

They pair the freshest
Australian produce

with traditional Cantonese flavours.

The head chef of Stanley Restaurant
in Brisbane,

please welcome Louis Tikaram
and team!

ANDY: Yeah!
(ALL CHEER)

Come on!

(JOCK SPEAKS INDISTINCTLY)

Yeah!

(WHISTLES)

Stanley is an institution.

These guys are
at the top of their game.

They have worked together
for so long.

They're a well-oiled ship.

Not who I wanted to see walking
through the doors, to be honest.

Louis, welcome back
to the MasterChef kitchen!

Thank you so much. Great to be here.

Who have you brought with you?

I've got Ben and Mark, two really
great young chefs from Stanley.

Talk to us.
How's things going at Stanley?

Really good.

Stanley, you know,
it's primarily Cantonese flavours.

Basically, it's just
all about the produce.

If you've got the best produce,

I think you've got
the best Cantonese food.

So, the seafood, the meat,

the veggies that come
just from around Brisbane,

we just let the produce shine

and just try to bring something new
to, uh...to Queensland.

Righto. Let's get to it, then.

Ohh!

Today's challenge,

it is a MasterChef classic.

It has appeared
in almost every season.

And it's created
some of the best triumphs

and the biggest tragedies.

(LAUGHTER)

We call it...the MasterChef Relay.

(APPLAUSE AND CHEERING)

Ha! Ho ho ho!

Oh, man.

Oh.

DECLAN: I've certainly seen
team relays on MasterChef before

and they are not easy,
they are frantic.

It's gonna be tough and we just
really have to work as a team.

So, here's how it's gonna work.

In your teams of three,

you'll work together
to create one dish.

But you're cooking relay fashion -
one after the other.

Contestants, you guys have got
to think really carefully

about who you want to cook first

because they're obviously gonna
decide what you're cooking today

and what path you go down.

Today, it ain't your average relay.

Oh!

Because today, it's a secret relay.

Oh!

You have zero handover time
with your team.

ALL: Whoa!

RALPH: What a stitch-up! (LAUGHS)

CATH: This twist is...

..uh...I don't know what to say!

Because, well, I can't say anything,
can I?

Because I can't communicate!

Whoa! (LAUGHS)
What is that?

As if these relays
aren't hard enough!

Alright, teams,
you've got 75 minutes in total.

That means 25 minutes
per team member.

25. OK.

You can cook anything you want,
sweet or savoury.

The pantry's open, but the garden
will be closed today.

And remember, there is no handover,
no transfer of information.

This is gonna be so fun!
I can't wait for this.

Contestants, you guys have
a little chat now

and decide who's gonna cook first
in the MasterChef relay.

Chefs, because you guys
cook together every day,

we're gonna decide your order.

DECLAN: Ooh!
ADI: Wow!

Gotta give you guys a chance.
Yeah, yeah. Thanks for nothing.

Alright, contestants,
have a little chat.

Oh, gee, what do you want to do?

I'll go first.
Alright, Deccy.

Do you want to go second or...?
Yeah, I'll go second.

I'll go last, yeah?
Alright.

Contestants, who's cooking first?

Declan.
Yeah.

Alright.

Declan's cooking first.

Ben, you're cooking first.

Louis, Mark, Cath, Adi,
out to the garden.

(CONTESTANTS SHOUT AND APPLAUD)

DECLAN: Good luck.

Normally, I would go first.

I would set it up just like I do
at the restaurant.

I think Ben's got probably the brunt
of the pressure,

so let's see how we go.

Alright, Ben, Declan,

you've both got 25 minutes
in this first leg of the relay.

Good luck. Your time starts now.

(CHEERING)

DECLAN: OK.

Ah, shallots, shallots. Yes.

Just behind.

The salt, which was here somewhere.

Go, mate!

Go, Declan!
Go, Deccy!

Going first in this cook
and it is a lot of pressure.

It's pretty tricky coming up
with a dish idea.

I need to set something up

that I think these ladies
will be able to finish off

without communicating at all
with the handover.

GRACE: What are you making, Declan?

Um...I'm just gonna set up
some Asian flavours.

So, Asian sauce, some rice,

fried shallots.

RUE: Oh, yum.

We've got Stanley that specialise
in Chinese Cantonese cooking

and I'm going down that route as well

because I've decided we need to go
all-out to impress the judges.

Oh, fishy!
Oh, recommended.

I've picked snapper that I want to
steam. That's a no-brainer for me.

I'm confident that we'll be able
to do a good fish dish.

I'm going to prepare the snapper
so the girls coming in after me

can literally grab the fish
and put it in the steam basket.

This protein will require
about 15 minutes to cook,

so I'll be leaving it for
the last person to cook in our team.

Really, if you guys lose,
nothing happens.

But if we lose, we could be...
we're in the elimination...

Yeah, we could go that, yeah.
Next week, we could go home.

So, you know, you guys are pretty
much safe, so think about that.

All three of you.
All three of us.

BEN: My name is Benson Skelton.

I've been cooking
for about 12 years now.

I started when I was about
15 years old.

So, today, I plan to cook
a Cantonese-style crispy chicken,

steamed young snapper

and then just a few little sides
and accompaniments with it.

Like a banquet style,
not just one dish,

'cause that's the style of cooking
we do at Stanley Restaurant.

(STOVE IGNITION CLICKS)

My priorities are getting
the master stock on for the chicken.

In my master stock, I've got
soy sauce, water, ginger, garlic.

MALISSA: Ooh, yummy!

We normally use cassia bark, but
I've chosen to use cinnamon today.

Got some Szechuan pepper,
some dried chillis.

CONTESTANTS: Ohhh!
Spicy!

Spicy!
Very flavoursome.

Lots of impact just in that one pot.

Ben, what's happening, mate?
MELISSA: Hi, Ben.

Alright, so we've just started
the master stock

which we're gonna poach
the chicken in.

Mm-hm.
OK.

It's gonna be a pretty simple
crispy chicken dish with condiments.

We're gonna have some steamed rice,
some greens.

We're gonna have a steamed snapper
as well.

That will come with a nice white soy

with an...uh, fried ginger on top.

So I'm just leaving a few hints

and hopefully they'll be able
to make it work.

So will they...they'll know
exactly what it is

just by what's on the bench, is that
how you're gonna communicate...

Uh, that's what I'm hoping so.
..what's happening?

And if my head stops racing.

You're nervous!
I am, I am.

How nervous?

Uh, first time in the MasterChef
kitchen, so pretty nervous.

Yeah.
I can't wait.

And who doesn't like crispy chicken?
That's it. Yeah.

Yeah. I want all of those things.
Mate, good luck.

Thank you.

It is a bit daunting going up
against the MasterChef contestants

because it is our reputation
on the line.

He's got his little bowls.
I love when they get little bowls.

ANTONIO: They're so
freaking organised.

PHIL: Yeah, yeah.

Stanley is on the line as well, so
the expectations will be quite high.

MALISSA: Wow!
THEO: They're exactly the same.

Declan has chosen pretty much
in the same cuisine as Stanley.

That's a bold move to go up
against giants in their own game.

So, to beat them, they're gonna
have to go above and beyond.

So, yeah, I think
they're up against it, to be honest.

(SIGHS) Alright. So...

I've prepared the snapper
and put the rice on to cook.

Now I need to move on
for setting up Cath.

I prep everything
and sort of have it in order

so when Cath walks in,

she knows, "Alright, fish is there,
steam basket's there.

"We're gonna be doing
a steamed fish."

"There's some sauces there.

She can work on balancing
the flavours of the sauce.

MELISSA: Hello, Declan.
Hello. How are we?

Inspired by the Stanley team...
Yeah.

..I can see some Asian, South-East
Asian flavours going on here.

Yeah.

How are you communicating
with no handover?

Um, I was gonna get some flour,
sprinkle it on the bench...

(LAUGHS) That would be
the Andy Allen approach.

OK. Um, so I'd love to be able to do
a steamed fish with the girls.

Um, and I'm just gonna
set up the base for it

which I think is most important,
is those sauces and those flavours.

Mm-hm.
Um, a rice on, obviously.

Have you eaten at Stanley Road?

I have not, no.
I've eaten there a few times.

Yeah?
Recently too. It's very good.

If you want a chance
at beating these guys...

Yeah?
..you're gonna have to bring it.

OK. Yep.
Seriously.

I thought it was a great idea
to cook Asian against Stanley,

but I'm sort of
second-guessing myself.

Is this gonna be good enough
to beat them?

Now I'm thinking,
"Should I change this dish?"

(TENSE MUSIC)

DECLAN: I thought it was a great idea
to cook Asian against Stanley,

but I'm sort of
second-guessing myself.

Is this gonna be good enough
to beat them?

Now I'm thinking,
"Should I change this dish?"

Nah, there's not enough time.

(SIGHS) Oh...

I don't have enough time
to change this dish.

I just need to make sure that the
flavours I'm putting on the bench

are out of this world.

I just think going up against,
um, these guys and this team,

it's gonna be packed full of flavour,
their food.

So I've sort of got to match that.

MALISSA: Declan,
what are you frying?

Um, fried shallots.

Ooh, that smells so yummy!

(LAUGHS)
Yeah, I'm just going for flavour.

This, then this.

I'm leaving ingredients
on the bench for Cath

so she can make a sauce
for this dish.

Gochujang.

I'm grabbing anything
that can add flavour

and I'm laying them out for her.

Hopefully, this all makes sense
for when she comes in.

We're gonna have to try
and read Declan's mind.

(LAUGHS) I know!
And be like, "What the hell's this?"

ANDY: Ben, Declan,
a fair bit going on here,

but you've only got five minutes
till handover!

Come on, boys!
(CONTESTANTS CHEER)

There's no handover!
Five minutes till change.

BEN: My master stock had
finally reached the boil.

So I dropped the chicken in.

MALISSA: Oh, in goes the chook!
RALPH: Look at that!

I love that!
I love your work.

(TIMER BEEPS)

BEN: I've left a timer on
counting down for the chicken

just to give them an idea
of how long it was on.

My strategy is, um, hopefully
that they will be able to pick up

from what I'm trying to do with the
ingredients I've got laid out here.

Ooh, he's really set them up
very well. That's good to see.

Yeah.

The fish, I just chose to pull out
and leave on the bench

and of my teammates will
hopefully be able to steam it.

Having a look around
seeing that the contestants

are doing the same thing as us.

Looks to me that they're doing
an Asian-style snapper as well.

Kind of battle of the fishes.

Ben, Declan, you have 10 seconds
to wrap up what you're doing.

(TENSE MUSIC)
And...make it count.

Alright, let's go! Tools down.
ANDY: Time's up, gang!

(CONTESTANTS CALL OUT AND CHEER)
Well done, Declan!

Well done.

Let me get the door for you.

Alright.

Well done. See you in a bit.
DECLAN: Thank you.

Get ready, guys.
Here we go.

Contestants,

who's gonna cook next?

Me! It's me!
(LAUGHS)

Stanley Road,
it's gonna be you, Louis.

Let's go!
Aha! (LAUGHS)

Cath, Louis, come on in.

Let's do it, eh?

It's my turn to go in.

There is no communication

between cooks.

There's no handover.

Let's go, Cath! Whoo!
(CONTESTANTS CHEER)

Let's go!

Oh, my God, what has he got here?

I need to work out
what Declan's plan is.

If only I was mind-reader.

OK.

Oh, man,
what does he want me to do here?

Cath looks a bit shell-shocked.

I can see all of these Asian
ingredients on the bench.

So Declan's gone Asian
up against the professionals?!

He's got rice. He's got...
That's still for something or not?

What are you doing there, buddy?

Oh, Cath!

It looks like we're taking on
the professionals at their own game.

He's using those...

I can't believe it. And Asian,
it's not one of my fortes.

So...I'm feeling really nervous
right now.

He's got the wok.
He's gonna steam the fish...maybe.

I'm gonna just maybe that on towards
the end so the water's going.

He's got rice here.
I've just turned that off.

I could see that a lot of liquid had
already gone, so I've done that.

Declan's set up the fish
for steaming and the rice.

So, check -
I know what's going on there.

That's for a sauce, I reckon.

Um, looks like these are gonna be
for the, um, garnish, I would say.

But he's actually left a lot of
condiments out on the bench.

Oh, man, what does
he want me to do here?

I don't know exactly
what they're for,

so I'm not really sure
where he's going with it.

He's got coriander there. Turmeric.

And chilli.
So why's he got the turmeric?

Time's slipping away.

I'm a bit worried now. I've got
all these ingredients on the bench.

I'm really not too sure
what to do with them.

I get on to making a salad
to go with the fish and the rice

whilst I think about what
I'll do with those ingredients.

Oh, Cath, like...

She hasn't done anything.

Chicken.

Communication in the kitchen
is, like, key.

It's everything.

I tell my guys overcommunicate

and that's my number one advice
to any young cooks.

Steamer.

Being thrown in to a kitchen
with absolutely zero communication,

for me, as a control freak,
it's quite daunting.

Dirty stuff.
I'll get on him for that.

My number one goal
is not to become a meme.

Coriander.

Bok choy.

Looking at what Ben set up,

it's clean, structured,

and I'm confident what I need to do.

There's chicken, veg, rice.

Mate, there's a bit going on here.

With doing a lot, that means
there's a lot that can go wrong.

Don't worry, mate.
That's...that's how I like it.

What do you reckon Ben's thinking?

Uh...definitely steamed fish.

And I think this is the beginning
of a master stock chicken.

Yes.

Then he's got deep-fryer set up,

so I think maybe
it might be crispy skin.

What do you think you're gonna
try and do in the next 20 minutes

to get Mark set up?

I'll leave him to do
most of the cooking.

Nice. A true head chef.
I think the... Yeah.

I just fluff around.
So I just do a bit of fluffing.

See, this looks good, right? See?

Oh, Louis, wow! (LAUGHS)
See that? That's like...

Hi, I'm Louis Tikaram.
You can find me at... No.

(LAUGHTER)

So, basically, I'll put together
a few condiments and dip-in stuff.

Yeah.
This is already cooking.

Yeah.

I really want to try and get
everything set up for Mark

as much as possible

so he can just fry the chicken,
steam the fish and put it together.

Stay calm. Stay clear-headed.

Yeah. Don't think too much.
Don't think too much.

Don't have a preconceived idea.
True.

Cath and Louis, 12.5 minutes down,

so you're halfway through
till that silent handover.

Let's go!

(CONTESTANTS CHEER)
Come on!

Go, Cath!
Go, Cath! You're doing good!

Ooh, I've got to cook it
at some stage.

Andy?
ANDY: Yo.

Can you pass me
a big bamboo steamer?

Ohh. Cath, am I allowed
to get him a steamer?

Is that OK?
No, I'm sorry.

(LAUGHTER)
Sorry, Louis. Sorry, no.

Sorry not sorry!

No. Alright, let's go, Cath.

You...you set it. You set the tone.

Oh, no! (LAUGHS)

Oh, yeah, here.
You can use it now if you want to.

(LAUGHTER)

So I've made the salad.

And now I'm just deciding
what Declan really wants me to do

with all of these other ingredients.

This is stressful!
I know, right?

I'm a bit worried about the
MasterChef contestants at the moment.

Declan didn't set up his...his bench
the way that Ben has.

He's got a load of sauces
down one end,

so now it's confusing to Cath
because as soon as someone walks in,

it's on your bench,
"I've got to use it."

OK, so I could see there that Declan
had a few, um, condiments here.

So maybe I'm gonna make a dressing
for it, for at the end, I think,

with these here.

I'm not overly confident
with Asian ingredients,

so I'm gonna stick
with all of the ingredients

that Declan's left on the bench
and make a sauce.

Here we go. Yeah. This is
sort of what I was hoping for.

Building on that sauce that will go
with the steamed fish.

So I'm tasting it as I'm making it,

but I just can't seem
to get those flavours right.

(DRAMATIC MUSIC)

It's so hard not to communicate.

I'm not even sure what I'm doing

is actually what Declan
wanted me to do.

I'm a bit nervous for her and for us.

Hmm, hmm, hmm, hmm, hmm!

I thought that I'd made it
really clear for Cath,

but she looks confused.

OK.

So now I'm really worried.

CATH: It's so hard
not to communicate.

Oh, damn it!

I'm not even sure what I'm doing

is actually what Declan
wanted me to do.

Hmm, hmm, hmm, hmm, hmm!

I'm a bit nervous for her and for us.

I thought that I'd made it
really clear for Cath,

but she looks confused.

So now I'm really worried.

OK.

Oh, man! I'm just gonna
have to figure this out

and try to balance his sauce.

Hey, Louis, how are you going?

I'm really, really, really amazing,
actually.

(ALL LAUGH)

Are you? Oh, really?

Wow! (LAUGHS)

We've seen it before
and we're seeing it again,

time really flies in the relay!

Five minutes till changeover!
Oh, what?!

(APPLAUSE AND CHEERING)
Go, Cath!

LOUIS: I'm gonna cook some rice now

and I've just put on some ginger oil
for the steamed fish

like we do at the restaurant.

In a relay challenge,

the guys knows me,
they know me very well.

Mark is almost like a mini-me.

He's been with me since day one
at Stanley.

He's just gonna be able to read
my mind, fingers crossed.

Mmm. Rice is on.

The steamer's good.

The ginger oil.

Coriander.

The plate's there, chicken's out,
deep-fryer's hot,

condiments are done, fish is ready.

Do the fish for him.

Greens are there.

I think he's just gotta come

and just start to hustle
and put it together.

One minute till handover!

ANDY: Come on, Declan, let's go!
(CONTESTANTS CHEER AND APPLAUD)

CONTESTANT: Go, Cath!
Go, Cath!

My time's nearly up.
I just... I can't believe it.

I've left the sauce for Adi
when she comes in.

Just put that in there...

I just can't seem to get
those flavours right.

There's condiments on one side,

there's condiments
on the other side.

I'm just hoping
that Adi will come in

and she'll be able to fix the sauce.

Quick, quick, quick.

LOUIS: 30 seconds to go.

I would have really wished
for the rice to be boiling.

But it's got maybe a minute
before it boils,

so I'm just gonna leave the lid
on the side

and hopefully Mark
sees the rice boiling,

puts the lid on, turns it down.

Louis and Cath, your time
in the kitchen is over. Tools down.

Time to head to the locker room.

JOCK: Let's go, friends!
ANDY: Come on!

Come on, Louis! Come on, Louis!
Come on, Louis! Come on, Louis!

Come on, mate.

ADI: My brain is just ticking over.

You know, I'm trying
not to get ideas,

but I just know that
I don't want to go down

any sort of an Asian path today

because these boys from Stanley,

they cook Cantonese cuisine
at the top of their game.

We are not going up against that.

Mark and Adi, the kitchen's yours!

Good luck!

You've got 25 minutes
to bring these things together.

ADI: OK.

JOCK: Come on, in you come,
in you come! Let's go!

Let's go, Mark! Back bench.

LOUIS: Mark is a very cool,
calm and collected cat.

Everyone ran in.
Mark...Markie strolled in.

Markie's looking around.
He's doing a bit of a gaze.

Maybe too cool. Maybe his cucumber's
a little too cool. (LAUGHS)

So, as I walk in there, I tried
to figure out as much as I can.

Fryer.

Going in, I was just, like,
expecting it to be, like, all done.

But when I came in, I see that,
"OK, I need to fry the chicken.

"I need to cook the fish and I need
to make the sauce for the fish."

Get the fish on, Mark.

I see the, like, raw fish
on the steamer basket,

so that's Louis's plan, so...

And then I see rice
being boiled in the pot.

And it's all dried out.

It needs some water.

Oh, no!

The cardinal sin of rice
is to stir it.

The first thing Mark does
is give the rice a stir.

Let's just try to fix it.

Like, hopefully
this is gonna fix it.

Next, I need to make the sauce
for the fish.

ANDY: You got the professional chefs
from Stanley doing their thing.

Doing their whole banquet.

Two different proteins.
Yeah.

A lot of different condiments.
Some greens, some rice.

There is a whole feast there.
MELISSA: Yep.

Versus our MasterChef contestants

who have got a steamed fish
and rice and a salad.

Yeah.
Yeah.

It's like... The thing with that is,
if they do that perfectly...

Yeah.

And the guys from Stanley, if they
just stuff up one little element...

Yeah.

..which could be rice,
could be greens,

could be fish, could be chicken,
could be the condiments,

I'm sorry, but our MasterChef
contestants take it home.

It happens all the time, right?

If there are more things to compare,

if there's something that is faulty,

we'll be focused on that
and not on the entire thing.

Adi, there's two main things

that really she's gonna have to
concentrate to get this, right?

Is the fish, you know what I mean?

Like, really nail that
and get the flavour brilliant.

And then the other one is the sauce
for the steamed fish.

I think what we're all
trying to say here is...

This could go either way.

Got some nice garnishings.

Chillies that we're
gonna go with. OK.

We've gone with some sort of
an Asian flavour today,

which I did not want to see.

A little Asian salad.

Coconut.

I'm also a bit concerned

because I'm not sure where in Asia
these flavours are coming from.

We've got gochujang on the table,

there's mirin from Japan,

there's, you know, sesame oil.

Like, yeah, they're Asian flavours,
but from what country?

I just can't believe...
we're doing Asian

against guys who cook
in an Asian restaurant.

Oh, it's really hard to know.

Like, I don't want to completely
go rogue and do my own thing.

So I just think I'm gonna go with it

and hope that the flavours
carry us through.

Adi.
Hi, Andy.

It's just gonna be
a whole fish and rice,

a little salad and sauce
for the fish.

JOCK: Have you tasted it?
I haven't tasted that yet.

And then this?
I don't...

Oof!
I don't know.

There was some of that in the...
(DRAMATIC MUSIC)

Jock looks pretty worried
about the sauce.

I taste it

and it needs a lot of work.

Pretty strong.

Gochujang, we're not gonna use that.

Ketchup manis, no, thank you.

I'm just gonna start adding a few
different things into this sauce

and just keep going and keep going
until I'm happy with the balance.

That fish just needs
a bit of attention.

It's pretty big, the fish.

MELISSA: The most critical part
of this cook is in front of you!

15 minutes to go!

(CONTESTANTS CHEER)

DECLAN: Adi is still working
on the sauce,

but she needs to get that fish on now

if it's gonna have
enough time to cook.

This is stressing me out.
Yeah.

I don't know what my other
two team members

had planned for this sauce,

but I just need
to balance out the flavours.

That fish just needs
a bit of attention.

Oh, there's brown sugar as well.
Soy sauce.

Adi needs to get that fish on now

if it's gonna have
enough time to cook.

Come on. Come on.
Come on, Adi.

I've got chillies, lime,
soy sauce, sugar,

ginger, garlic, some scallions.

I'm pretty happy with the flavours.

Sweet, sour. It's nice.

But time is getting away from me.

She's stressing me out.
Yeah.

Righto.

OK, let's just season this
and get it cooking.

The sauce took me longer
than I expected

and I know I need to get this fish
in the steamer basket.

I hope that I've left enough time.

Mark, Adi, 10 minutes to go!

(ALL CHEER)

ANDY: Come on!
MALISSA: Go, Adi!

RUE: Look at the chicken! Oh, yum!

That looks so good!

Oh, my goodness. This looks amazing.

Hey, Mark.
How are you?

Mate, the bigger question is,
how are you?

There seems to be a lot going on.

What dishes do you think
are happening here?

So, soy sauce,
I'm gonna deep-fry it.

The first thing in mind is, like,
I need to deep-fry the chicken.

Yep.

And then I saw fish
on the steamer basket,

so Louis set it up for me

and, like, probably a big feast
for everyone.

What's going on with the rice?
It's looking a bit dodge in there.

Yeah.
(SUSPENSEFUL MUSIC)

You've got a fair bit of work to do
to bring this together.

A lot that can go wrong.

When you're doing a lot, that means
there's a lot that can go wrong.

Yep.
Let's motor, Mark.

Thank you.
Let's go.

This rice is overcooked.

I put too much water on it.

Mark, how's the rice?

Yeah, it's overcooked.

Going on the plate?

(DRAMATIC MUSIC)

I'm still trying to fix it, but...

..let's try.

Time, it just goes really fast.

As I am cooking,
I haven't even realised

that I only got a few minutes left.

Two minutes to go!
Two minutes!

(CONTESTANTS CHEER AND APPLAUD)

ADI: Everything is down to the wire.

I just need to get this fish
on the plate.

I hope it's been cooking
for enough time.

Every single element
needs to be perfect

if we want to beat Stanley.

Come on, Adi.
Come on, Adi! Come on!

60 seconds!

(CONTESTANTS CHEER)

Come on, Mark.

RHIANNON: Oh, that looks so yummy!

Oh, I think he needs to, like, start
plating, like, five minutes ago.

MARK: I'm trying to figure out,
like, what should I plate first?

I start carving all this chicken.

I grab the fish
steaming on the basket

and I put it on the plate.

But I'm a bit worried
about the rice.

It would have been nice
to put the rice there,

but it's better for me
not to put the rice with it

because, you know,
it's not really a good one.

Oh, damn, burnt rice.
It's annoying, isn't it?

Gantry, let's do this!

ALL: 10, 9, 8, 7,

6, 5,

4, 3,

2, 1!

Relay's done!
(APPLAUSE AND CHEERING)

(JOCK LAUGHS)

MALISSA: Well done!

Hey, hey, well done!
Good job!

I don't know, I don't know,
I don't know.

I fumbled with the rice.
It was so good watching this.

Looks good.
You got it all done.

It's just the rice I'm missing.

Look, we got it up.
DECLAN AND CATH: Yeah.

I just hope that
I've cooked the fish properly.

Yeah.

'Cause if that's the thing
that makes us lose today,

that's gonna be on me.

No.

Oh, I think we did pretty good
with it. Yeah, it looks promising.

'Promising'?

It looks very good!

(LAUGHS)

Mark was maybe too cruisy.

I'm from Mullumbimby,
but he was very cruisy, yeah.

But he knows more than me
and I feel like I wanna eat it,

so that's always
how I judge everything.

Hopefully good enough
for the judges.

The old MasterChef Relay made even
more interesting by no handover.

A tale of two
very different benches today.

Contestants v the pros.

We'd love to taste the dishes
by team Stanley!

Yeh-yah!
Whoo!

LOUIS: Bringing our food
to the judges,

it's Stanley's reputation
on the line.

The MasterChef contestants' dish,
it looks great.

They chose to, you know, cook Asian

and then they've done
a steamed fish as well!

So we're not comparing
apples and pears.

We're comparing apples
and apples here,

so I think it's anyone's challenge
at this point.

on 10 play.

(TENSE MUSIC)

Talk us through your menu.

LOUIS: Well, we did
a crispy-skin chicken,

uh, steamed fish,
ginger and shallot,

and some steamed Asian greens,
bok choy,

just with simply with oyster sauce.

So a little bit of a mix and match
with the condiments there.

There's chilli if you like it hot.

Salt if you want it
a bit more salty.

The shallot ginger relish
just to mellow it out.

Looking at the offering that
you guys created in this relay

with no handover whatsoever,
are you happy?

Yeah. I feel very proud.

Um, it's something
I've always told the boys

to always think of
balancing a full meal

rather than a dish.

And when I came out
and I saw a few proteins and spices,

I felt really happy.

Um, I have to ask, Asian banquet,
Cantonese banquet, no rice?

Oh, Mark's on a keto diet,
so he's...

(LAUGHTER)

He's, uh... We call him...

He's from the Philippines,
so he's Tito Keto.

Tito Keto!
So, yeah, he's my Tito Keto.

Amazing.
So he said, "Absolutely not, Louis.

"No. I'm just looking after
your health."

No lid on the rice.
It had consequences.

You checked it. No good.
Didn't serve it.

Yep.

Well, gentlemen...

..it's delicious.

Perfect cooking on the fish.

It's really, really beautiful.

And, you know, cutting the tail off
and trimming it the way you did

just to make sure that it was
cooked perfectly, every part of it,

rather than having an overcooked
tail piece is very clever.

The sauce is delicate
but packed full of flavour

and it complements the flavour
of snapper beautifully.

It's so delicious.

Chicken, um, twice cooked,
crispy skin,

just with three very simple
condiments, you know, ideal.

That is absolutely perfect.

Got the texture of
master stock chicken

and then you've got that crispy skin
over the top.

Um, I've got no...faults.

Even the sides,
the bok choy with the oyster sauce,

I mean, I've got no faults
with any of it.

It is all perfectly executed.

Well done, guys.
Thanks, Jock. Thank you.

Clean, classic,
considerate Cantonese cooking

with modern considerations.

I'm absolutely here for it
any day of the week

and that's why you are who you are
and you have an amazing team.

The fish is just
such a thing of beauty

to have something
so clean and simple

and yet so delicate and complex
at the same time.

You've managed to balance the holy
trinity of all of the flavours

that make Cantonese cuisine perfect
right there.

And then, of course, the chicken,
beautiful texture on the skin.

Cuisson was absolutely perfect.

And then just having that modern
touch of three separate ways

that you can experience the
different dimensions of the chicken

and the layers of flavour
within that master stock,

it...it's just...
it's unstoppable food.

Thank you. Thanks, Mel.

Yeah, there's...there's literally
no faults in it at all.

You're not trying to
reinvent the wheel here.

It's just simple food done
at its absolute best.

Um, you guys are famous
for this stuff

and I'm so glad that you've come into
the kitchen and really showed off

and that's exactly what you've done,
so, well done, fellas.

Well done.

Next up is the contestants.

(GANTRY CONTESTANTS
CHEER AND APPLAUD)

ADI: I am starting to get nervous.

The guys from Stanley have just got
amazing feedback from the judges.

So, our dish needs to be perfect
to get a win.

Alright, Declan,
you went first, so...

Yeah.
Tell me, what's the dish?

Um, so we've got steamed snapper,

um, and we've got a salad
and coconut rice with it.

Adi, having to bring it home,

there's a lot of pressure,
obviously, to...to get it right,

to cook the fish really nicely
as well.

Do you think you've done a good job?
I hope so.

What about the sauce,
the dressing for the fish?

I tasted the one on the bench,
it was a bit "How you going?"

Did you rectify it?
Yeah, I did.

Cool. Alright. Shall we taste it?
Please!

(TENSE MUSIC)

(TENSE MUSIC)

The old relay.

We did make it even more tough
for you guys

by not having any verbal changeover.

Um, unfortunately, I think
it's got the better of you guys.

I'll start with the fish.
It's just a tad under.

ADI: OK.

The dressing - it was good.
It just needed to be flooded in it.

You know?
Yeah.

It should've been
in some sort of bowl

so you could've literally just gone
absolutely crazy with that dressing

because, yeah,
steamed snapper's nice,

but it really needs something
to take it to the next level.

Yeah.

The salad - some nice textures in
there, some nice flavours in there.

If this was going to be you trying
to take down the lords back there...

Yeah.

..it really needed to be, like,
everything needed to be peaking.

Yeah.

I love that you guys throw
yourselves into challenges

with so much enthusiasm
no matter what it is

because that is to be commended.

It's not easy in this kitchen
and that's not lost on us.

Well done, guys.
Thanks, guys.

Thanks, guys. Thank you.

ADI: Oh!

Sorry, guys.
I can't believe I undercooked it.

The MasterChef Relay is
a classic challenge for a reason.

It's exceptionally challenging for
both amateurs and professionals.

Both teams put in considerable
efforts for today's relay,

but the runaway winners
were team Stanley.

(APPLAUSE)

Yeah, they did.

Louis, Ben, Mark, congratulations.

You guys cooked
like a well-oiled machine.

All those services spent
side by side at Stanley

has definitely set you up
for success

and, today, we were
the beneficiaries of just that.

We appreciate you guys coming
into the MasterChef kitchen

and giving us a glimpse of just
how the professionals get it done.

Great work, guys.
Thanks so much for coming in.

Of course, this means
Cath, Declan and Adi,

you'll be joining the four on the
end there in Sunday's elimination.

So, Rue, Theo, Brent...
Yeah? (LAUGHS)

..no more tokens.

It's no secret.
You guys have waited long enough.

And tomorrow, it's your turn to
take on a bunch of professionals.

And, of course,
following the trend of this week,

it will be in another
classic MasterChef challenge.

So, go home, put those feet up,
get some rest,

come back firing
'cause you're gonna need it.

See you, guys.
Thank you.

(BRIGHT MUSIC)

DECLAN: Good job, gents.

LOUIS: Thank you.

MALISSA: Well done!

NARRATOR: Tomorrow night
on MasterChef Australia...

From Serai in Melbourne,
Ross Magnaye and his team!

Let's go!
Yes!

..it's the last chance
to take down the pros

and win immunity.

It's my time to shine.

I've just gotta back myself
and go for it.

But...
We want to win.

It's a challenge.
I'm competitive.

We have to win.

..it will take one...

RALPH: I'm setting
the kitchen on fire.

..incredible...
(SIGHS)

..balancing act.

ANDY: What's
more important,

time or ingredients?

Come on.

MELISSA: Go, Brent!

Captions by Red Bee Media