1 00:00:10,280 --> 00:00:12,840 (CONTESTANTS CHEER) 2 00:00:12,840 --> 00:00:14,040 (LAUGHTER) 3 00:00:14,040 --> 00:00:15,280 OK... Let's go! 4 00:00:15,280 --> 00:00:17,040 Oh, my God! 5 00:00:17,040 --> 00:00:19,560 Ah! It's an outdoor challenge! 6 00:00:19,560 --> 00:00:20,760 (LAUGHS) Let's go! Hurry up! 7 00:00:20,760 --> 00:00:24,560 I'm seeing all these cool coloured stalls set up. 8 00:00:24,560 --> 00:00:27,160 I think we have a team challenge! 9 00:00:27,160 --> 00:00:30,120 It looks so good! Looks so good out here! 10 00:00:30,120 --> 00:00:31,640 OK. 11 00:00:31,640 --> 00:00:32,720 Ooh! OK. 12 00:00:37,000 --> 00:00:38,440 Good morning, everyone! 13 00:00:38,440 --> 00:00:39,760 ALL: Good morning! 14 00:00:39,760 --> 00:00:42,360 I feel like a school teacher! (LAUGHS) 15 00:00:42,360 --> 00:00:44,840 "Good morning, Miss Poh!" (LAUGHTER) 16 00:00:44,840 --> 00:00:46,840 I hope you're all feeling well-rested, 17 00:00:46,840 --> 00:00:48,440 because it's time for... 18 00:00:49,440 --> 00:00:51,440 ..your first service challenge! 19 00:00:51,440 --> 00:00:53,360 (CHEERING AND APPLAUSE) 20 00:00:55,320 --> 00:00:57,680 This garden is going to be filled 21 00:00:57,680 --> 00:01:01,040 with hundreds of hungry diners. 22 00:01:01,040 --> 00:01:02,600 ALL: Whoa! 23 00:01:04,160 --> 00:01:07,040 Oh, my God, I'm so excited. 24 00:01:07,040 --> 00:01:10,440 We are going to be serving people today 25 00:01:10,440 --> 00:01:13,040 and I feel like, "Wow." 26 00:01:13,040 --> 00:01:16,360 This week we're celebrating viral food wonders 27 00:01:16,360 --> 00:01:18,240 and nothing goes viral quite like 28 00:01:18,240 --> 00:01:20,400 a good old-fashioned pop-up restaurant. 29 00:01:22,800 --> 00:01:25,800 Pop-ups are usually doing something simple 30 00:01:25,800 --> 00:01:27,680 but doing it really, really well. 31 00:01:27,680 --> 00:01:29,120 When I think of a pop-up, 32 00:01:29,120 --> 00:01:30,680 I want something that's exciting, 33 00:01:30,680 --> 00:01:32,520 something that's going to taste good, 34 00:01:32,520 --> 00:01:34,440 and something that's worth lining up for. 35 00:01:34,440 --> 00:01:39,000 We want you to create the next viral food sensation, 36 00:01:39,000 --> 00:01:42,040 the kind of dish that people line up for, 37 00:01:42,040 --> 00:01:44,440 snap photos of and post about. 38 00:01:45,480 --> 00:01:49,920 Each team only needs to come up with one perfect dish. 39 00:01:52,040 --> 00:01:53,280 (EXHALES SHARPLY) 40 00:01:53,280 --> 00:01:55,480 You'll be cooking in six teams of three... 41 00:01:56,600 --> 00:01:59,960 ..with the top two teams getting the opportunity 42 00:01:59,960 --> 00:02:02,360 to compete in tomorrow's immunity challenge 43 00:02:02,360 --> 00:02:03,880 with Alyona. 44 00:02:03,880 --> 00:02:05,200 Let's get you into teams. 45 00:02:05,200 --> 00:02:06,760 OK, let's go viral! 46 00:02:06,760 --> 00:02:08,960 Let's go viral! (LAUGHTER) 47 00:02:08,960 --> 00:02:10,880 Yay! Orange! 48 00:02:12,440 --> 00:02:14,080 Ooh! (LAUGHS) 49 00:02:14,080 --> 00:02:16,320 I'm on the Orange team with Jackie and Annabel. 50 00:02:16,320 --> 00:02:18,880 I've got two people who are amazing cooks, 51 00:02:18,880 --> 00:02:20,400 really enthusiastic, 52 00:02:20,400 --> 00:02:22,080 and I think we're all raring to go today. 53 00:02:24,560 --> 00:02:28,960 In just two hours, there will be hundreds of diners 54 00:02:28,960 --> 00:02:31,080 lining up to try your dishes. 55 00:02:31,080 --> 00:02:33,680 You have until then to design, prep, 56 00:02:33,680 --> 00:02:36,800 and cook a dish worthy of going viral. 57 00:02:38,280 --> 00:02:41,400 The diners aren't the only ones that you need to impress today. 58 00:02:41,400 --> 00:02:42,640 Ooh! Ah! 59 00:02:42,640 --> 00:02:45,200 We have one of the most influential 60 00:02:45,200 --> 00:02:49,640 social media reviewers in Australia joining us. 61 00:02:49,640 --> 00:02:52,160 We won't be introducing you to them 62 00:02:52,160 --> 00:02:54,840 until after they've tried your food. 63 00:02:54,840 --> 00:02:57,280 ALL: Oh! Oh, my God! No way! 64 00:02:57,280 --> 00:02:58,680 What? 65 00:02:59,680 --> 00:03:01,640 DOT: That is nerve-racking. 66 00:03:01,640 --> 00:03:03,040 Who are they? 67 00:03:03,040 --> 00:03:05,040 It's very exciting to get 68 00:03:05,040 --> 00:03:07,880 a real influencer's view on our food. 69 00:03:09,960 --> 00:03:12,520 This is everything I ate in New York City... 70 00:03:12,520 --> 00:03:14,760 Lisbon. Switzerland. Florence. 71 00:03:14,760 --> 00:03:15,720 Hi, I'm Lily. 72 00:03:15,720 --> 00:03:18,360 I started posting videos of my favourite food spots... 73 00:03:18,360 --> 00:03:20,680 The prawn was super meaty and plump 74 00:03:20,680 --> 00:03:22,440 with a natural sweetness. 75 00:03:22,440 --> 00:03:23,800 ..and that led me to find my passion 76 00:03:23,800 --> 00:03:26,760 for exploring the best food around the world. 77 00:03:26,760 --> 00:03:29,360 I wonder if we'll recognise them. 78 00:03:29,360 --> 00:03:31,640 Are we all ready? ALL: Yeah! 79 00:03:31,640 --> 00:03:33,240 Well, head inside! 80 00:03:33,240 --> 00:03:34,640 Your time starts now! 81 00:03:34,640 --> 00:03:37,320 (CHEERING AND APPLAUSE) 82 00:03:37,320 --> 00:03:40,360 Oh, my God! I have to run up stairs! 83 00:03:40,360 --> 00:03:41,800 Let's go! 84 00:03:43,240 --> 00:03:44,440 Alright, team, let's go! 85 00:03:46,680 --> 00:03:48,440 Pen and paper. Pen and paper. 86 00:03:48,440 --> 00:03:49,960 First service challenge of the season. 87 00:03:49,960 --> 00:03:51,920 We're ready to smash it. Let's go. 88 00:03:51,920 --> 00:03:53,640 I was thinking of birria tacos. 89 00:03:53,640 --> 00:03:57,080 My idea was we do, like, a burger. 90 00:03:57,080 --> 00:03:59,120 What about banh mi birria? 91 00:03:59,120 --> 00:04:00,720 Banh mi birria? 92 00:04:00,720 --> 00:04:01,760 Hmm... 93 00:04:03,400 --> 00:04:05,440 We're all sort of thinking different things, 94 00:04:05,440 --> 00:04:06,880 and no-one's really budging. 95 00:04:09,000 --> 00:04:10,600 Hmph! It's so hard. 96 00:04:12,560 --> 00:04:13,720 Team captain? Team lead! 97 00:04:13,720 --> 00:04:15,760 No. Who? Me? I'm down, yeah. 98 00:04:15,760 --> 00:04:19,080 LYDIA: Hannah put her hand up to become captain 99 00:04:19,080 --> 00:04:22,280 and we wholeheartedly agreed on that. 100 00:04:22,280 --> 00:04:24,000 Let's throw our ideas out there. 101 00:04:24,000 --> 00:04:25,600 Pork belly and bao. Pork belly bao. 102 00:04:25,600 --> 00:04:27,320 Yeah, pork belly bao. With a Thai slaw. 103 00:04:27,320 --> 00:04:29,560 There's a thing, it's shaped like a cone, 104 00:04:29,560 --> 00:04:31,320 and you put your...whatever filling is 105 00:04:31,320 --> 00:04:32,440 between the two pieces, 106 00:04:32,440 --> 00:04:33,760 that becomes your actual cone, 107 00:04:33,760 --> 00:04:35,920 like a stuffed cone of bread. 108 00:04:35,920 --> 00:04:39,360 And then you put your salad and your sauces in the centre. 109 00:04:39,360 --> 00:04:43,080 This idea was something I've seen on social media 110 00:04:43,080 --> 00:04:46,160 with some minced meat and pita bread. 111 00:04:46,160 --> 00:04:48,680 What if we did, like, your filling in the roti? 112 00:04:48,680 --> 00:04:51,160 Pork belly, though? But how? Minced? 113 00:04:51,160 --> 00:04:52,800 No, we're going to just do it crispy-style. Roasted. 114 00:04:52,800 --> 00:04:54,600 How are we getting it squashed between the bread? 115 00:04:54,600 --> 00:04:55,720 It wouldn't be squashed. 116 00:04:55,720 --> 00:04:56,960 We'll just cook the roti 117 00:04:56,960 --> 00:04:58,960 and turn it into a cone and then stuff it. 118 00:04:58,960 --> 00:05:02,200 So, we've got pork belly, coriander, slaw, roti. 119 00:05:02,200 --> 00:05:03,800 I think our flavours are really strong. 120 00:05:03,800 --> 00:05:06,160 I think we need to figure out the construction of our dish. 121 00:05:07,160 --> 00:05:09,120 We're just going to start making the elements 122 00:05:09,120 --> 00:05:12,600 and we will deal with the construction later on. 123 00:05:15,240 --> 00:05:18,640 ANDY: Remember, you're prepping for hundreds of people. 124 00:05:18,640 --> 00:05:20,800 What are you looking for? Mangoes. Have we got...? 125 00:05:20,800 --> 00:05:22,120 Mangoes? 126 00:05:22,120 --> 00:05:23,920 Are you going a dessert? We are. 127 00:05:23,920 --> 00:05:26,120 I've stepped up into the team captain role, 128 00:05:26,120 --> 00:05:28,760 and we're going to do pandan mochi crepe 129 00:05:28,760 --> 00:05:30,840 in, like, a mango sticky-rice style. 130 00:05:30,840 --> 00:05:32,120 Have you got everything? 131 00:05:32,120 --> 00:05:33,200 LUCY: Yeah. You got palm sugar? 132 00:05:33,200 --> 00:05:35,960 Picking a dessert today definitely has a little bit of strategy behind it. 133 00:05:35,960 --> 00:05:38,400 I've got four fingers of butter, I think. 134 00:05:38,400 --> 00:05:40,400 There doesn't look like many other teams 135 00:05:40,400 --> 00:05:43,320 who would have everybody comfortable doing a dessert, 136 00:05:43,320 --> 00:05:45,520 so we think we might be the only dessert team. 137 00:05:47,560 --> 00:05:49,880 LYDIA: Shall I just get slaw ingredients? 138 00:05:49,880 --> 00:05:51,000 What are we going to pickle? 139 00:05:52,880 --> 00:05:54,360 ANDY: The energy is high in there. 140 00:05:55,400 --> 00:05:56,520 Ooh, that's heavy. 141 00:05:56,520 --> 00:05:58,360 And I think everyone's just absolutely pumped 142 00:05:58,360 --> 00:06:01,760 to get out here and feed the absolute masses 143 00:06:01,760 --> 00:06:04,160 with something that could go viral. 144 00:06:04,160 --> 00:06:05,640 I want to see something impactful. 145 00:06:05,640 --> 00:06:08,720 Today is not a day to be doing anything subtle. 146 00:06:10,280 --> 00:06:12,280 It has to be delicious. 147 00:06:12,280 --> 00:06:14,360 99 times out of 100, something goes viral 148 00:06:14,360 --> 00:06:16,360 because someone films it and says, 149 00:06:16,360 --> 00:06:18,840 "This is bloody delicious. You have to come and try it." 150 00:06:18,840 --> 00:06:20,840 But then they have to back it up, as well. 151 00:06:20,840 --> 00:06:23,120 It has to be delicious every time somebody goes to try it. 152 00:06:24,880 --> 00:06:26,280 JEAN-CHRISTOPHE: I think also, importantly, 153 00:06:26,280 --> 00:06:27,240 I don't like queuing, 154 00:06:27,240 --> 00:06:29,080 but I don't mind to stay on the line. 155 00:06:29,080 --> 00:06:31,120 Yeah, 100%. As good as something sounds, 156 00:06:31,120 --> 00:06:33,000 if you don't get it in your mouth 157 00:06:33,000 --> 00:06:35,920 in a very, very quick amount of time, 158 00:06:35,920 --> 00:06:37,960 then it just goes nowhere. 159 00:06:37,960 --> 00:06:40,080 That's right, yeah. 160 00:06:40,080 --> 00:06:42,280 Who is my team captain? Hey, guys! 161 00:06:42,280 --> 00:06:43,680 I'll be captain if you want. Alright! 162 00:06:43,680 --> 00:06:45,280 Vinnie is our team captain right now. 163 00:06:45,280 --> 00:06:46,440 OK. Let's go. 164 00:06:46,440 --> 00:06:47,680 I'm on the Purple team. 165 00:06:47,680 --> 00:06:49,280 I'm with Petro and I'm with Emily. 166 00:06:49,280 --> 00:06:51,480 Scales, tortilla press. 167 00:06:51,480 --> 00:06:54,400 We're going to make a fish taco 168 00:06:54,400 --> 00:06:56,880 with Asian and Thai-inspired flavours. 169 00:06:56,880 --> 00:06:58,920 So, this dish is going to wow the diners today 170 00:06:58,920 --> 00:07:00,360 because it's going to be really punchy, 171 00:07:00,360 --> 00:07:01,640 really flavourful, 172 00:07:01,640 --> 00:07:04,320 and it's going to have lots of wow factor to it. 173 00:07:05,800 --> 00:07:08,720 Petro is going to make blue-corn tortillas. 174 00:07:08,720 --> 00:07:10,240 We've got some flathead, 175 00:07:10,240 --> 00:07:13,000 which is going to be in a beer batter, deep-fried, 176 00:07:13,000 --> 00:07:14,360 so it's going to be nice and crispy. 177 00:07:14,360 --> 00:07:16,400 We'll do heaps. Yeah. 178 00:07:16,400 --> 00:07:20,600 Then, Emily's got this idea of a nam chim seafood mayo. 179 00:07:20,600 --> 00:07:22,320 And then, just to tie the whole dish together, 180 00:07:22,320 --> 00:07:23,360 we're going to have 181 00:07:23,360 --> 00:07:25,760 a charred pineapple and cucumber salsa. 182 00:07:25,760 --> 00:07:28,040 How spicy do we want the nam chim? 183 00:07:28,040 --> 00:07:30,520 PETRO: Ah, it's fairly spicy, 184 00:07:30,520 --> 00:07:33,440 but you can really tailor it to however you want. 185 00:07:33,440 --> 00:07:35,720 I trust you guys. How are you going, Petro? 186 00:07:35,720 --> 00:07:37,520 Yep. I'm there. Tasted? 187 00:07:37,520 --> 00:07:39,240 I'm going to get into the zone now. 188 00:07:39,240 --> 00:07:41,840 Our tortillas are looking really, really cool 189 00:07:41,840 --> 00:07:43,280 with that coloured corn. 190 00:07:43,280 --> 00:07:45,560 So, Petro is weighing out and portioning 191 00:07:45,560 --> 00:07:46,760 each ball perfectly 192 00:07:46,760 --> 00:07:48,240 and getting them ready to be pressed. 193 00:07:48,240 --> 00:07:50,440 This means that every taco is going to be the same size, 194 00:07:50,440 --> 00:07:52,560 and they're all going to cook evenly 195 00:07:52,560 --> 00:07:53,720 and be the exact same thickness. 196 00:07:53,720 --> 00:07:57,120 I've got a whole bunch of balls that are about 50g each, 197 00:07:57,120 --> 00:07:59,160 and they should be large enough for a good serve. 198 00:08:02,960 --> 00:08:04,800 Don't mind the taco idea. We could do it like... 199 00:08:04,800 --> 00:08:06,800 Oh, we could do, like, crying tiger tacos. 200 00:08:06,800 --> 00:08:08,120 Yeah! Thai crying tiger tacos. 201 00:08:08,120 --> 00:08:09,280 I love that idea! OK. 202 00:08:09,280 --> 00:08:10,560 I like that more. 203 00:08:10,560 --> 00:08:12,760 Oh, my God! OK, alright, we're back. 204 00:08:12,760 --> 00:08:14,480 OK. Do lots of pickles. 205 00:08:14,480 --> 00:08:15,800 Ngam giam. 206 00:08:15,800 --> 00:08:17,960 Yep. Keep it really bright and fresh. 207 00:08:17,960 --> 00:08:20,000 So, we're basically taking crying tiger, 208 00:08:20,000 --> 00:08:21,960 which is a Thai beef salad 209 00:08:21,960 --> 00:08:24,120 and sort of just mixing it with a taco - 210 00:08:24,120 --> 00:08:26,600 a corn tortilla on the bottom. 211 00:08:26,600 --> 00:08:29,600 We'll have a pickled chilli herb salad. 212 00:08:31,880 --> 00:08:34,560 Do we make our own tortillas? I think so. 213 00:08:34,560 --> 00:08:36,080 But I'm just thinking... Are you confident, though? 214 00:08:36,080 --> 00:08:37,480 Because they can be really hard and finicky. 215 00:08:37,480 --> 00:08:39,800 I'd be keen to do it. I'm happy to give them a crack. 216 00:08:39,800 --> 00:08:40,800 You do it, you do it, yeah. 217 00:08:40,800 --> 00:08:43,320 Luke's feeling like we want to be able 218 00:08:43,320 --> 00:08:46,400 to use the time to make every element of the dish. 219 00:08:46,400 --> 00:08:48,000 Can I be in charge of cooking the beef? 220 00:08:48,000 --> 00:08:49,160 If you want, yeah. Sure. 221 00:08:49,160 --> 00:08:50,760 You know what you're doing? Yes. Thanks, guys! 222 00:08:50,760 --> 00:08:52,200 You're captain. OK! 223 00:08:52,200 --> 00:08:54,600 The boys want me to be team leader today. 224 00:08:54,600 --> 00:08:55,520 Red team! Oh, hi. 225 00:08:55,520 --> 00:08:57,680 What's going on here? We got a skipper? 226 00:08:57,680 --> 00:08:59,440 Yeah. Yeah, you're talking to her. 227 00:08:59,440 --> 00:09:01,000 Grace. Uh-huh. 228 00:09:01,000 --> 00:09:02,080 What are you going to make? 229 00:09:02,080 --> 00:09:05,440 We are doing a crying tiger beef taco. 230 00:09:05,440 --> 00:09:10,240 We're going really, like, juicy, bright, spicy, tangy, 231 00:09:10,240 --> 00:09:11,960 punch-you-in-the-face sort of flavours. 232 00:09:11,960 --> 00:09:13,680 How spicy are we going, Pat? 233 00:09:13,680 --> 00:09:15,520 Because remember you're cooking for the masses here. 234 00:09:15,520 --> 00:09:16,760 It'll have the lip tingle 235 00:09:16,760 --> 00:09:19,400 without the burning ring of fire. 236 00:09:19,400 --> 00:09:21,360 Right, OK! That's a great way to put it! 237 00:09:21,360 --> 00:09:23,680 Perfectly said. Luke is on the tortillas. 238 00:09:23,680 --> 00:09:25,080 I'm looking around, 239 00:09:25,080 --> 00:09:27,120 there's going to be a couple of tacos out there. 240 00:09:28,320 --> 00:09:31,000 The tortilla on a taco is the most important thing. 241 00:09:31,000 --> 00:09:32,160 100%. 242 00:09:32,160 --> 00:09:34,920 So if you can nail that element better than your competitors, 243 00:09:34,920 --> 00:09:36,800 then you're ticking a box. 244 00:09:36,800 --> 00:09:40,280 You want that shot at immunity. 245 00:09:40,280 --> 00:09:42,320 I've been landed on making tortillas, 246 00:09:42,320 --> 00:09:45,240 and I'm very excited, but there is 247 00:09:45,240 --> 00:09:47,240 definitely alarm bells going off in my mind. 248 00:09:47,240 --> 00:09:48,960 If you can dominate these tortillas, 249 00:09:48,960 --> 00:09:51,040 that is going to be the biggest thing we can get. 250 00:09:51,040 --> 00:09:52,360 Do I know how to make tortillas? 251 00:09:52,360 --> 00:09:54,440 I've watched online someone make tortillas before. 252 00:09:56,120 --> 00:09:57,320 Have I made them? 253 00:09:58,880 --> 00:10:00,440 I won't comment on that. 254 00:10:02,000 --> 00:10:03,800 SOFIA: How are they going? Don't tell Grace. 255 00:10:03,800 --> 00:10:05,480 I've only ever watched someone do this. 256 00:10:05,480 --> 00:10:08,280 I'm not 100% sure what the key to a good tortilla is. 257 00:10:08,280 --> 00:10:09,960 I'm just going by eye and feel. 258 00:10:13,360 --> 00:10:14,560 GRACE: Vibes are good? 259 00:10:18,280 --> 00:10:19,680 He didn't answer! 260 00:10:19,680 --> 00:10:21,880 Luke, are vibes good? Yeah, yeah. Vibes are good. 261 00:10:21,880 --> 00:10:22,920 Vibes are good. OK, good. 262 00:10:27,920 --> 00:10:30,720 It's a bit spicy, but this is gonna go on the pork meat. 263 00:10:30,720 --> 00:10:32,960 I'm gonna put some kimchi seasoning on it too. 264 00:10:32,960 --> 00:10:35,280 Our dish today - we're going with a roti, 265 00:10:35,280 --> 00:10:37,640 Asian slaw, crispy pork belly. 266 00:10:37,640 --> 00:10:40,680 We have a clear concept for our dish in terms of flavours, 267 00:10:40,680 --> 00:10:42,640 but the delivery method of it, 268 00:10:42,640 --> 00:10:44,160 we're still trying to figure out 269 00:10:44,160 --> 00:10:45,800 exactly how that looks and plates. 270 00:10:45,800 --> 00:10:47,480 We're thinking we're going to serve it like a cone. 271 00:10:47,480 --> 00:10:49,360 We're going to have a roti, we're going to cut it in half, 272 00:10:49,360 --> 00:10:51,000 and we're going to stuff it with all our flavours. 273 00:10:51,000 --> 00:10:53,880 So we're going to get crispy pork belly on, 274 00:10:53,880 --> 00:10:55,040 a chilli oil, 275 00:10:55,040 --> 00:10:57,800 a slaw and then our garnishes. 276 00:10:57,800 --> 00:11:00,080 Lydia suggested the idea of the cone 277 00:11:00,080 --> 00:11:02,440 based on something she's seen on social media. 278 00:11:03,760 --> 00:11:06,000 Hannah, official team captain. Yeah, official team captain. 279 00:11:06,000 --> 00:11:08,000 What's Blue team on? 280 00:11:08,000 --> 00:11:12,920 We're going to do a crispy pork belly roti. 281 00:11:12,920 --> 00:11:14,520 It sounds like something delicious, 282 00:11:14,520 --> 00:11:15,680 but I don't know what it is. 283 00:11:15,680 --> 00:11:17,040 I don't know what it is either. 284 00:11:18,680 --> 00:11:19,880 Lydia came up with the idea 285 00:11:19,880 --> 00:11:23,480 where you kind of smash everything into your breads 286 00:11:23,480 --> 00:11:25,480 and then wrap it into a cone, 287 00:11:25,480 --> 00:11:27,600 and so the reveal happens when you eat it. 288 00:11:28,840 --> 00:11:29,840 Still don't get it. 289 00:11:31,400 --> 00:11:34,000 It's not gonna work. Yep. OK. 290 00:11:34,000 --> 00:11:35,800 We don't really know what the dish is. 291 00:11:35,800 --> 00:11:37,240 You guys are well overthinking this. 292 00:11:37,240 --> 00:11:38,360 Yeah, yeah. 293 00:11:38,360 --> 00:11:40,320 You're taking the viral part 294 00:11:40,320 --> 00:11:42,360 and trying to reinvent the wheel, totally, 295 00:11:42,360 --> 00:11:44,480 into something that no-one's ever seen before. 296 00:11:47,040 --> 00:11:49,720 You guys have some serious thinking to do, 297 00:11:49,720 --> 00:11:51,560 and you're running out of time. 298 00:11:52,560 --> 00:11:53,840 OK. LYDIA: Alright. 299 00:11:53,840 --> 00:11:55,200 Shall we change the bread? 300 00:11:57,560 --> 00:11:59,560 We need to go back to the drawing board 301 00:11:59,560 --> 00:12:03,040 and make sure we have a really clear concept of a dish. 302 00:12:04,440 --> 00:12:06,840 So worried. 303 00:12:18,880 --> 00:12:20,720 LYDIA: Shall we change the bread? 304 00:12:20,720 --> 00:12:22,720 Shall we just get pita bread? 305 00:12:22,720 --> 00:12:23,760 It's more hidden 306 00:12:23,760 --> 00:12:25,920 and then it's toasted. HANNAH: It's hidden in there. 307 00:12:25,920 --> 00:12:28,680 AARON: I feel it's too thick. I feel it's too thick. 308 00:12:28,680 --> 00:12:29,680 It's too thick. 309 00:12:31,400 --> 00:12:33,360 Oh, for goodness' sakes. 310 00:12:33,360 --> 00:12:34,960 Andy and Sofia have pretty much said 311 00:12:34,960 --> 00:12:36,560 that the concept of our dish - 312 00:12:36,560 --> 00:12:37,920 it doesn't look like it's going to work. 313 00:12:37,920 --> 00:12:39,800 We line the pork belly here, the slaw here as well. 314 00:12:39,800 --> 00:12:43,160 We haven't quite locked this in like we need to. 315 00:12:43,160 --> 00:12:45,480 Other option is we switch to a plate, Aaron. 316 00:12:45,480 --> 00:12:47,200 Open face? Open face. 317 00:12:47,200 --> 00:12:49,280 And then they wrap it themselves and eat it. 318 00:12:49,280 --> 00:12:51,480 So, like, have like bits of pork belly here, 319 00:12:51,480 --> 00:12:53,160 slaw on top, kind of build it up like a taco? 320 00:12:53,160 --> 00:12:55,080 Yeah. Slaw, pork belly, garnish... 321 00:12:55,080 --> 00:12:57,120 Drizzle. Drizzle. Yep. 322 00:12:57,120 --> 00:12:58,760 And then we just rely on the flavours. 323 00:12:58,760 --> 00:13:00,600 Get the flavours happening. 324 00:13:00,600 --> 00:13:02,880 Now that we're all on board with this, 325 00:13:02,880 --> 00:13:06,080 we're going to do a pork belly roti taco. 326 00:13:06,080 --> 00:13:08,440 This is actually going to be the best thing for our team, 327 00:13:08,440 --> 00:13:11,520 because we can get all on the same page 328 00:13:11,520 --> 00:13:13,480 and just, like, go straight ahead from there. 329 00:13:14,880 --> 00:13:17,320 It's time to lock in and speed up, 330 00:13:17,320 --> 00:13:19,560 because you've already had 45 minutes. 331 00:13:19,560 --> 00:13:22,000 1 hour and 15 minutes till service. 332 00:13:22,000 --> 00:13:23,440 Come on! SOFIA: Let's go! 333 00:13:28,640 --> 00:13:31,640 Are we doing one potato and one sweet potato? 334 00:13:31,640 --> 00:13:36,720 Green team! We've got Kanika and Olaolu and myself. 335 00:13:36,720 --> 00:13:39,560 We are making a sweet potato and mozzarella vada pav. 336 00:13:39,560 --> 00:13:41,000 It's an Indian street food. 337 00:13:41,000 --> 00:13:43,120 And we're swapping it out by using sweet potato. 338 00:13:44,200 --> 00:13:47,240 It's something I had in the UK that I absolutely loved. 339 00:13:47,240 --> 00:13:50,640 It's a beautiful bun with a potato fritter, 340 00:13:50,640 --> 00:13:52,400 lots of yummy chutneys. 341 00:13:53,440 --> 00:13:55,880 Taste-wise, it is sensational. 342 00:13:55,880 --> 00:13:58,120 We're adding in some mozzarella cheese 343 00:13:58,120 --> 00:14:02,000 in the middle so it has that gooey, viral, cheesy pull. 344 00:14:02,000 --> 00:14:04,080 That mozzarella cheese pull, 345 00:14:04,080 --> 00:14:06,560 that's a little theatrical element 346 00:14:06,560 --> 00:14:09,120 that's really going to set us apart from everyone else. 347 00:14:09,120 --> 00:14:10,640 Even though I've come up with this dish, 348 00:14:10,640 --> 00:14:14,120 we need someone to lead the ship that knows the flavours. 349 00:14:14,120 --> 00:14:15,520 You're the captain, aren't you? 350 00:14:16,720 --> 00:14:19,400 Idea's yours! No, you do the captain! 351 00:14:19,400 --> 00:14:21,160 You're good at this. Oh, my God. 352 00:14:21,160 --> 00:14:23,760 Why do you want me to be the captain? 353 00:14:23,760 --> 00:14:25,600 Because you're good. 354 00:14:25,600 --> 00:14:26,920 I got chosen as a captain. 355 00:14:26,920 --> 00:14:30,400 I feel it would have been better for Dot to be the captain 356 00:14:30,400 --> 00:14:32,680 because it's, like, her idea. 357 00:14:34,080 --> 00:14:36,560 Dot's doing the buns. 358 00:14:36,560 --> 00:14:38,920 Olaolu's on the potatoes. 359 00:14:38,920 --> 00:14:42,080 I'm on to chutneys right now, so I'm going to do the mint. 360 00:14:42,080 --> 00:14:45,680 And then I'm going to hop on to my tamarind and date chutney. 361 00:14:45,680 --> 00:14:48,240 I am feeling a little bit pressure of being in charge. 362 00:14:48,240 --> 00:14:49,880 I feel like there's a lot of pressure 363 00:14:49,880 --> 00:14:51,200 on my shoulders right now, 364 00:14:51,200 --> 00:14:52,800 because I've got to do the chutneys, 365 00:14:52,800 --> 00:14:54,040 I've got to do the flavours, 366 00:14:54,040 --> 00:14:56,000 I've got to toast on the spices. 367 00:14:56,000 --> 00:14:57,480 You need to explain to me what this dish is. 368 00:14:57,480 --> 00:15:00,200 I don't know what it is. Imagine a burger. 369 00:15:00,200 --> 00:15:04,000 Inside goes a potato patty, but it's an Indian burger. 370 00:15:05,280 --> 00:15:07,320 And it gets really hectic 371 00:15:07,320 --> 00:15:09,280 when you're trying to explain everything. 372 00:15:10,680 --> 00:15:12,280 How many pineapples do you reckon we need? 373 00:15:12,280 --> 00:15:13,600 Maybe, like, six? 374 00:15:15,160 --> 00:15:17,600 I'm on the Orange team with Jackie and Annabel. 375 00:15:17,600 --> 00:15:20,400 We've decided we're making pork rendang tostadas. 376 00:15:20,400 --> 00:15:22,640 By default, I have to be the leader today 377 00:15:22,640 --> 00:15:24,400 because the rendang is my dish... 378 00:15:25,440 --> 00:15:27,720 ..and the recipe is sitting in my head. 379 00:15:27,720 --> 00:15:30,400 So we're gonna have a pork rendang 380 00:15:30,400 --> 00:15:32,080 sitting on top of a tostada 381 00:15:32,080 --> 00:15:34,120 that's made from dumpling wrappers. 382 00:15:34,120 --> 00:15:36,720 And we're going to have a pineapple and cucumber salsa 383 00:15:36,720 --> 00:15:37,760 on top. 384 00:15:37,760 --> 00:15:39,520 Mixing different cultures and backgrounds 385 00:15:39,520 --> 00:15:41,000 is trending right now. 386 00:15:41,000 --> 00:15:43,640 One of the main things was Annabel suggesting 387 00:15:43,640 --> 00:15:47,080 using the dumpling wrappers to make tostadas. 388 00:15:47,080 --> 00:15:49,080 So that was a fantastic idea as well. 389 00:15:49,080 --> 00:15:51,400 Who doesn't love a good rendang? 390 00:15:51,400 --> 00:15:55,200 So the aim is to make a banging rendang today. 391 00:15:55,200 --> 00:15:58,040 So currently I'm working on the rendang paste itself, 392 00:15:58,040 --> 00:15:59,160 frying it down. 393 00:15:59,160 --> 00:16:01,880 Spicy. I can taste that in my eyeballs! 394 00:16:01,880 --> 00:16:04,000 I'm crying. 395 00:16:04,000 --> 00:16:07,200 I will try to pack enough of a punch 396 00:16:07,200 --> 00:16:08,920 to have that spiciness come through... 397 00:16:08,920 --> 00:16:10,640 Are you ready? 398 00:16:10,640 --> 00:16:13,440 ..but not something that will blow your head off. 399 00:16:15,760 --> 00:16:17,480 We'll balance it out. Too spicy? 400 00:16:17,480 --> 00:16:18,960 Too spicy. 401 00:16:18,960 --> 00:16:20,000 If I was Malaysian! 402 00:16:20,000 --> 00:16:21,280 Nah, it's good, Miin. 403 00:16:21,280 --> 00:16:22,960 I appreciate it, but I'm a white girl. 404 00:16:24,800 --> 00:16:27,320 Do you know if anyone else is doing desserts? 405 00:16:27,320 --> 00:16:28,360 I don't know. 406 00:16:28,360 --> 00:16:29,640 Not that I can see. 407 00:16:29,640 --> 00:16:31,000 I'm on the Yellow team. 408 00:16:31,000 --> 00:16:34,160 I've got Lucy and Jack, so really stoked with my team. 409 00:16:34,160 --> 00:16:35,920 We all like cooking dessert. 410 00:16:35,920 --> 00:16:36,920 Looking around, 411 00:16:36,920 --> 00:16:39,800 it looks like we're the only team doing dessert, 412 00:16:39,800 --> 00:16:42,680 so I think that might play in our favour today. 413 00:16:42,680 --> 00:16:44,920 Hello, Yellow team. Hello. How are you going? 414 00:16:44,920 --> 00:16:46,240 Who's the boss? I think I am. 415 00:16:46,240 --> 00:16:47,240 This guy! 416 00:16:47,240 --> 00:16:48,320 Tell us what you're making. 417 00:16:48,320 --> 00:16:50,000 So we're gonna do pandan mochi crepes, 418 00:16:50,000 --> 00:16:52,120 and we're going to do them Thai sticky rice style. 419 00:16:52,120 --> 00:16:55,000 Nice. So we're gonna have pandan in the crepes, 420 00:16:55,000 --> 00:16:56,240 and they should have that really nice... 421 00:16:56,240 --> 00:16:57,640 We're using glutinous rice flour. Yes. 422 00:16:57,640 --> 00:16:59,640 So they'll have that nice bouncy mochi texture. Yeah. 423 00:16:59,640 --> 00:17:02,080 And just do a whole bunch of, like, really nice fresh mangoes 424 00:17:02,080 --> 00:17:03,080 on the side. 425 00:17:03,080 --> 00:17:04,880 Got a salted coconut cream to go with it as well. 426 00:17:04,880 --> 00:17:05,920 Like, real heavy on the salt. 427 00:17:05,920 --> 00:17:07,720 I think this is a really clever dish. 428 00:17:07,720 --> 00:17:10,720 I feel like it's fun. I think you've got it in the bag. 429 00:17:11,800 --> 00:17:14,960 Lucy's going to be doing the coconut cream 430 00:17:14,960 --> 00:17:17,320 and then Jack is on the coconut crumb. 431 00:17:17,320 --> 00:17:20,120 I can already smell that coconut. Yeah. 432 00:17:20,120 --> 00:17:21,720 I'm gonna take care of the crepe batter. 433 00:17:21,720 --> 00:17:24,480 I've made a similar sort of mochi crepe before, 434 00:17:24,480 --> 00:17:25,880 using glutinous rice flour 435 00:17:25,880 --> 00:17:28,200 to get that real sort of stretch instead of regular flour. 436 00:17:30,000 --> 00:17:31,720 Green from the pandan. 437 00:17:31,720 --> 00:17:33,720 So I think we've got a lot of good stuff going here 438 00:17:33,720 --> 00:17:34,800 for a viral dish. 439 00:17:34,800 --> 00:17:37,200 Did you know making crepes was my first job when I was...? 440 00:17:37,200 --> 00:17:39,120 Yeah, I know. Yeah. Ah, you know. Yeah, yeah. 441 00:17:39,120 --> 00:17:40,480 14-year-old! 442 00:17:40,480 --> 00:17:42,200 I can't wait to see you doing it. 443 00:17:43,200 --> 00:17:44,920 The pressure will be on today. 444 00:17:44,920 --> 00:17:46,640 He's going to be watching me the whole time. 445 00:17:46,640 --> 00:17:48,520 But I'm pretty confident making the crepes. 446 00:17:52,120 --> 00:17:53,360 Oh, my God. I'm so excited. 447 00:17:53,360 --> 00:17:55,880 There are some amazing-sounding dishes out there. 448 00:17:55,880 --> 00:17:57,240 I'm gonna start with Yellow team. 449 00:17:57,240 --> 00:18:00,880 They're doing a mochi pandan pancake. 450 00:18:00,880 --> 00:18:02,720 I think it's going to be amazing. 451 00:18:02,720 --> 00:18:03,800 I really hope it does that thing 452 00:18:03,800 --> 00:18:05,440 where you bite into it and it's like... 453 00:18:05,440 --> 00:18:06,960 Yeah, yeah, yeah, totally. 454 00:18:06,960 --> 00:18:10,880 Green team is having a little bit of an Indian masterclass. 455 00:18:10,880 --> 00:18:12,320 Kanika's going to town. 456 00:18:12,320 --> 00:18:14,200 So they're doing a vada pav. 457 00:18:14,200 --> 00:18:15,800 It's usually done with potato, 458 00:18:15,800 --> 00:18:19,080 but Dot wants to do half potato, half sweet potato in the patty. 459 00:18:19,080 --> 00:18:20,800 And then they're doing a milk bun. 460 00:18:20,800 --> 00:18:24,360 Red team started off a bit on the back foot 461 00:18:24,360 --> 00:18:27,240 and eventually they came to a crying tiger beef taco. 462 00:18:27,240 --> 00:18:28,480 Sounds delicious. 463 00:18:28,480 --> 00:18:31,080 Simple enough if they can get that meat really tender. 464 00:18:31,080 --> 00:18:34,520 But Luke is making all the tortillas from scratch. 465 00:18:34,520 --> 00:18:36,600 That's a lot of work. ANDY: It is. 466 00:18:36,600 --> 00:18:37,840 And there's not a lot of time 467 00:18:37,840 --> 00:18:40,720 until hundreds of people walk through the MasterChef garden. 468 00:18:40,720 --> 00:18:42,280 This is going to be interesting. 469 00:18:45,760 --> 00:18:50,000 Communication is key. You only have one hour to go. 470 00:18:58,000 --> 00:18:59,440 Alright. You alright, Petro? 471 00:18:59,440 --> 00:19:01,360 Yep. I think. 472 00:19:05,560 --> 00:19:06,840 That's alright, just keep going. 473 00:19:09,000 --> 00:19:11,080 We're doing kind of like a Thai taco 474 00:19:11,080 --> 00:19:13,160 with sort of fresh, zingy flavours. 475 00:19:14,160 --> 00:19:16,960 I'm doing something that I haven't done many times. 476 00:19:16,960 --> 00:19:18,200 Um, I'm very nervous. 477 00:19:18,200 --> 00:19:19,560 Andy came over and said this is, like, 478 00:19:19,560 --> 00:19:20,920 the integral part of the dish 479 00:19:20,920 --> 00:19:22,720 and it all kind of rides on the tortilla. 480 00:19:24,880 --> 00:19:26,480 I'm going out on a bit of a limb... 481 00:19:27,720 --> 00:19:29,000 ..so we'll see how it goes. 482 00:19:31,400 --> 00:19:33,440 The tortillas aren't quite rolling like I was after. 483 00:19:33,440 --> 00:19:36,080 They are not rolling as thin as I want, 484 00:19:36,080 --> 00:19:37,960 so I'm having to individually roll each one out, 485 00:19:37,960 --> 00:19:39,680 which is just taking a little bit longer. 486 00:19:39,680 --> 00:19:41,880 I've got this press going. I'm rolling them out. 487 00:19:41,880 --> 00:19:44,680 I'm trying to cook them at the same time. It's just chaos. 488 00:19:44,680 --> 00:19:47,480 Luke, how many tortillas do you reckon you've got? 489 00:19:47,480 --> 00:19:49,280 Uh, I've got about seven at the moment. 490 00:19:49,280 --> 00:19:50,880 How many? Seven. 491 00:19:50,880 --> 00:19:52,280 Seven. 492 00:19:53,760 --> 00:19:56,000 I need to get hundreds of tortillas done 493 00:19:56,000 --> 00:19:57,080 for these punters, 494 00:19:57,080 --> 00:19:58,560 and I've only got an hour left, 495 00:19:58,560 --> 00:20:01,480 and it's kind of like alarm bells are ringing 496 00:20:01,480 --> 00:20:02,960 really badly in my head. 497 00:20:15,640 --> 00:20:17,360 We're gonna need another person on that. 498 00:20:17,360 --> 00:20:19,360 Yeah. When this salad's done, I'll go and help him. 499 00:20:20,840 --> 00:20:23,000 But if you want to go over now, I can take over the salad 500 00:20:23,000 --> 00:20:24,520 because I'm going to be doing the dressing anyway. 501 00:20:24,520 --> 00:20:26,400 Let's do it. Yeah, because it's more important. 502 00:20:26,400 --> 00:20:27,960 It's more important. Yeah. 503 00:20:27,960 --> 00:20:30,360 Alright, Luke, I'm gonna set up on this side. 504 00:20:30,360 --> 00:20:32,480 We're gonna have to go all hands on deck, 505 00:20:32,480 --> 00:20:34,440 so I'm gonna jump on tortillas with Luke. 506 00:20:36,000 --> 00:20:38,840 We basically just need to punch out a million tortillas. 507 00:20:42,440 --> 00:20:44,520 Mango. I need to taste it actually. 508 00:20:44,520 --> 00:20:47,160 We're gonna do a mochi crepe, 509 00:20:47,160 --> 00:20:48,800 so it should be nice and stretchy, 510 00:20:48,800 --> 00:20:51,320 using glutinous rice flour instead of your regular flour. 511 00:20:51,320 --> 00:20:52,560 Mm. 512 00:20:52,560 --> 00:20:54,320 We're just prepping the mango now. 513 00:20:54,320 --> 00:20:57,400 The crumb is pretty much done. 514 00:20:57,400 --> 00:20:59,960 Jack and I really need to get started on these crepes. 515 00:21:01,320 --> 00:21:05,400 We're going to do them in the pans three at a time, 516 00:21:05,400 --> 00:21:07,800 and then we can get a bit of a production line going. 517 00:21:07,800 --> 00:21:11,560 Making the first few crepes is always difficult. 518 00:21:11,560 --> 00:21:13,720 I think they can sense your nervousness. 519 00:21:15,000 --> 00:21:16,280 Nice, mate. 520 00:21:16,280 --> 00:21:18,280 They're all sticking a little bit. 521 00:21:19,520 --> 00:21:21,600 This is, like, too soft. 522 00:21:22,840 --> 00:21:24,760 You can see that they're probably a little bit too fragile. 523 00:21:24,760 --> 00:21:26,000 That's no good. 524 00:21:30,240 --> 00:21:32,800 So we're trying to figure out how we can fix that. 525 00:21:33,800 --> 00:21:36,120 I'm really not too sure what's going on. 526 00:21:36,120 --> 00:21:37,960 So I think we're just going to have to 527 00:21:37,960 --> 00:21:39,280 keep making the crepes. 528 00:21:40,800 --> 00:21:42,280 We've just got to go. 529 00:21:43,480 --> 00:21:45,760 This is where teamwork counts. 530 00:21:45,760 --> 00:21:48,760 30 minutes till service! 531 00:21:57,320 --> 00:22:00,160 Is that grill on? Yes. Do you want to start them? 532 00:22:00,160 --> 00:22:02,920 30 minutes to go and the Blue team's on track. 533 00:22:02,920 --> 00:22:06,160 We've changed the dish from a cone to a flat taco 534 00:22:06,160 --> 00:22:08,400 that the diners can wrap for themselves. 535 00:22:08,400 --> 00:22:09,640 We've got pork in the oven. 536 00:22:09,640 --> 00:22:11,920 Lydia's finished the slaw, 537 00:22:11,920 --> 00:22:13,920 but we need to get the roti cooked. 538 00:22:15,120 --> 00:22:18,640 Me and the hot plate have got history together. 539 00:22:20,880 --> 00:22:22,480 The first batch of pork is out, 540 00:22:22,480 --> 00:22:24,520 and we're going to get that ready for service. 541 00:22:24,520 --> 00:22:27,440 Awesome. Super juicy. 542 00:22:27,440 --> 00:22:30,040 I just feel like you need to get another one on. Yeah. 543 00:22:31,040 --> 00:22:32,280 We need to make sure we've got enough 544 00:22:32,280 --> 00:22:34,040 to serve the hundreds of people out there. 545 00:22:46,440 --> 00:22:49,200 Guys, it looks like there's people outside. 546 00:22:51,040 --> 00:22:52,600 And it's a lot of people! 547 00:22:52,600 --> 00:22:55,200 We'd better get moving, huh? Oh, my God. 548 00:22:55,200 --> 00:22:57,440 CASPER: The garden is chock-a-block full. 549 00:22:57,440 --> 00:22:59,360 I've never seen that many people out there 550 00:22:59,360 --> 00:23:02,320 and it really is intimidating. 551 00:23:02,320 --> 00:23:05,160 You have some seriously hungry diners out here. 552 00:23:05,160 --> 00:23:06,840 20 minutes till service. 553 00:23:06,840 --> 00:23:08,240 Come on, everybody. 554 00:23:08,240 --> 00:23:09,760 (DINERS CHEER) 555 00:23:10,800 --> 00:23:14,200 Oh, no! Here we go. 556 00:23:14,200 --> 00:23:15,400 Pretty crazy, you know. 557 00:23:15,400 --> 00:23:18,240 I've never really cooked for a lot of people before. 558 00:23:21,360 --> 00:23:22,800 The pressure cookers are done. 559 00:23:24,440 --> 00:23:26,680 So now I'm gonna put the pork rendang on the stove, 560 00:23:26,680 --> 00:23:30,200 and I'm gonna start reducing the sauce down. 561 00:23:30,200 --> 00:23:31,640 Nice. 562 00:23:31,640 --> 00:23:33,640 It looks alright. Just gotta cook it down a bit. 563 00:23:33,640 --> 00:23:35,200 Probably need to get rid of some liquid as well. 564 00:23:36,240 --> 00:23:38,440 But the pork is falling apart, so, yeah. 565 00:23:38,440 --> 00:23:40,040 Yoo hoo! 566 00:23:40,040 --> 00:23:42,840 Annabel is trying to get all the tostadas ready. 567 00:23:42,840 --> 00:23:44,400 Woo! 568 00:23:44,400 --> 00:23:46,680 All we need to do is deep-fry the dumpling wrappers 569 00:23:46,680 --> 00:23:47,960 to crisp it up, 570 00:23:47,960 --> 00:23:50,360 and I think it'll form a perfect plate 571 00:23:50,360 --> 00:23:51,520 to put the rendang on top 572 00:23:51,520 --> 00:23:53,720 and just be able to put it in your mouth. 573 00:23:53,720 --> 00:23:56,320 It, like, holds up really well, fries up really quickly 574 00:23:56,320 --> 00:23:58,960 and kind of is like perfect for the purpose. 575 00:24:01,000 --> 00:24:03,040 I'm really interested to see what other people are doing. 576 00:24:03,040 --> 00:24:05,040 It's either going to make me feel terrible or, like... 577 00:24:05,040 --> 00:24:06,200 Well, don't look now, then. 578 00:24:06,200 --> 00:24:08,600 If it's going to make you feel terrible, don't worry about it. 579 00:24:08,600 --> 00:24:10,840 We are gonna do a crying tiger beef taco today. 580 00:24:10,840 --> 00:24:13,280 Luke and I are still going on the tortillas. 581 00:24:13,280 --> 00:24:15,400 We've really picked up the pace. 582 00:24:15,400 --> 00:24:19,000 We've got nearly 100 tortillas, which is awesome. 583 00:24:19,000 --> 00:24:20,200 Like, there's flow state 584 00:24:20,200 --> 00:24:22,200 and then there's what Grace and I have hit right now. 585 00:24:26,440 --> 00:24:28,080 So today we are making a vada pav. 586 00:24:28,080 --> 00:24:31,000 Think of that as Indian burger. 587 00:24:31,000 --> 00:24:33,280 It's a very popular street food in India. 588 00:24:33,280 --> 00:24:35,520 We are doing a different kind of idea, 589 00:24:35,520 --> 00:24:37,480 in terms of the traditional dish. 590 00:24:38,480 --> 00:24:40,760 We've decided instead of potatoes, 591 00:24:40,760 --> 00:24:44,280 let's combine sweet potatoes and potatoes 592 00:24:44,280 --> 00:24:48,320 and create a cheese pull moment inside the patty. 593 00:24:48,320 --> 00:24:49,880 OLAOLU: Potatoes. What's happening with potatoes? 594 00:24:49,880 --> 00:24:51,320 What do we need to do with them? 595 00:24:51,320 --> 00:24:52,680 Where do we need the potatoes to go? 596 00:24:52,680 --> 00:24:54,240 What's happening with the potatoes? 597 00:24:54,240 --> 00:24:56,160 Olaolu, have you done the potato cake yet? 598 00:24:56,160 --> 00:24:57,680 It's in progress. 599 00:24:57,680 --> 00:24:58,720 In progress? Yeah. 600 00:25:00,200 --> 00:25:02,320 Should we start that now? Should we start making patties now? 601 00:25:02,320 --> 00:25:03,360 Yes, yes, yes. 602 00:25:03,360 --> 00:25:05,400 So you are grating the sweet potatoes? 603 00:25:05,400 --> 00:25:06,600 Yes. Yes. 604 00:25:06,600 --> 00:25:08,240 Have you done it before with sweet potatoes? 605 00:25:08,240 --> 00:25:10,880 So it's like sweet potato and potato mixed together. 606 00:25:10,880 --> 00:25:13,400 That's right. I got that. My concern is the texture. 607 00:25:13,400 --> 00:25:15,120 OK. 608 00:25:15,120 --> 00:25:17,520 So you've got to make sure there's not too much humidity 609 00:25:17,520 --> 00:25:18,960 coming from the sweet potatoes. 610 00:25:18,960 --> 00:25:20,320 OK. OK. 611 00:25:20,320 --> 00:25:22,240 Look at that. If I press that, look, look. 612 00:25:22,240 --> 00:25:23,400 Do you want me to show you? 613 00:25:25,280 --> 00:25:27,440 You're going to end up with some lumps 614 00:25:27,440 --> 00:25:30,440 into a piece of bread with your chutney. Yes. 615 00:25:30,440 --> 00:25:32,400 Is that what you want? 616 00:25:32,400 --> 00:25:34,400 I've started to feel a bit worried. 617 00:25:34,400 --> 00:25:37,640 As a captain, I'll be responsible for something. 618 00:25:37,640 --> 00:25:40,120 What if it actually does not come together? 619 00:25:40,120 --> 00:25:41,720 Oh, lo, lo, lo, lo. 620 00:25:54,640 --> 00:25:56,760 Oh, wow. 621 00:25:59,040 --> 00:26:00,960 Oh, my gosh. Where's everyone lining up at? 622 00:26:02,400 --> 00:26:05,720 Hey, guys. I am at the MasterChef garden 623 00:26:05,720 --> 00:26:07,040 and, oh, my gosh, 624 00:26:07,040 --> 00:26:09,560 we have one, two, three, four, five, six lines 625 00:26:09,560 --> 00:26:10,840 running right now. 626 00:26:12,080 --> 00:26:15,920 Gosh, there's so many people here. So exciting! 627 00:26:18,920 --> 00:26:21,040 Look at that. If I press that... Look, look. 628 00:26:21,040 --> 00:26:22,560 Do you want me to show you? Look. 629 00:26:25,160 --> 00:26:27,240 You're gonna end up with some lumps 630 00:26:27,240 --> 00:26:29,320 into a piece of bread with your chutney. Yes. 631 00:26:30,600 --> 00:26:32,160 Is that what you want? 632 00:26:33,560 --> 00:26:35,680 I feel like I can't just stand here and do nothing, 633 00:26:35,680 --> 00:26:37,440 so I just need to assert myself. 634 00:26:37,440 --> 00:26:40,280 So we need more normal potatoes and less sweet potatoes. 635 00:26:40,280 --> 00:26:43,560 Let's get this done. We need to get the cheese in it. 636 00:26:43,560 --> 00:26:45,960 We need to figure out how we're going to get this on the plate. 637 00:26:45,960 --> 00:26:47,800 So where are we at with the potatoes? 638 00:26:47,800 --> 00:26:50,400 So we've got the potatoes already mashed up. Fabulous. 639 00:26:51,400 --> 00:26:53,120 We are pulling back on the sweet potato. 640 00:26:53,120 --> 00:26:54,720 We're still going to add a little bit in there 641 00:26:54,720 --> 00:26:56,880 but it's going to be mainly white potato. 642 00:26:57,880 --> 00:26:59,720 We started off with more sweet potato. 643 00:26:59,720 --> 00:27:01,040 We've just been told to do less... Yeah. 644 00:27:01,040 --> 00:27:02,960 ..which means we have overall less filling. 645 00:27:02,960 --> 00:27:04,520 So what's our pivot? That's fine. More cheese. 646 00:27:04,520 --> 00:27:06,000 More cheese. More cheese? OK. 647 00:27:06,000 --> 00:27:07,520 More cheese. 648 00:27:07,520 --> 00:27:11,960 All we can do is make the potato balls smaller 649 00:27:11,960 --> 00:27:14,160 and fill them with cheese. 650 00:27:14,160 --> 00:27:15,600 Lots of cheese. 651 00:27:16,600 --> 00:27:20,160 OK, guys, you are running out of time. 652 00:27:20,160 --> 00:27:22,600 Ten minutes left before the service. 653 00:27:22,600 --> 00:27:24,360 Allez, allez! ANDY: Come on! Final push! 654 00:27:26,120 --> 00:27:28,800 We've got people to serve and we've got nothing to serve them. 655 00:27:28,800 --> 00:27:30,720 Roll them, roll them, roll them. 656 00:27:33,880 --> 00:27:35,120 That's amazing. 657 00:27:35,120 --> 00:27:36,280 I love rendang. 658 00:27:36,280 --> 00:27:37,600 They're nice, aren't they? 659 00:27:38,720 --> 00:27:40,880 I must have owned a fish and... I must have been a Greek! 660 00:27:40,880 --> 00:27:41,920 (LAUGHTER) 661 00:27:43,240 --> 00:27:44,400 It's looking good. 662 00:27:44,400 --> 00:27:46,080 We're gonna try one all together now and see how it goes. 663 00:27:46,080 --> 00:27:48,200 We should probably taste our dish as a whole. 664 00:27:48,200 --> 00:27:52,640 We put our fish, our salsa, and our sauce with the taco shell. 665 00:27:52,640 --> 00:27:53,760 Do you guys want to take a bite? 666 00:27:55,720 --> 00:27:56,720 Fish is nice. 667 00:27:57,800 --> 00:27:59,600 Mate, that's not bad. 668 00:28:00,800 --> 00:28:03,240 Tasting good. Tasting good. 669 00:28:03,240 --> 00:28:05,800 Could you throw me some, please? 670 00:28:05,800 --> 00:28:07,200 Get it together. 671 00:28:07,200 --> 00:28:08,760 Five minutes till service! 672 00:28:08,760 --> 00:28:10,160 ANDY: Come on! 673 00:28:15,880 --> 00:28:19,320 GRACE: These look unreal, Luke. You are the GOAT. 674 00:28:19,320 --> 00:28:21,000 Five minutes till service starts. 675 00:28:21,000 --> 00:28:23,080 We need to set up a production line. 676 00:28:23,080 --> 00:28:24,840 What's the dish called? 677 00:28:24,840 --> 00:28:27,000 Crying tiger beef... (LAUGHS) What's the dish called? 678 00:28:27,000 --> 00:28:29,080 Crying tiger beef tacos. 679 00:28:29,080 --> 00:28:30,920 I'm gonna do the beef. 680 00:28:30,920 --> 00:28:33,360 I throw it in the cornflour 681 00:28:33,360 --> 00:28:35,680 and flash-fry it in the deep fryer 682 00:28:35,680 --> 00:28:37,680 for a couple of seconds. 683 00:28:37,680 --> 00:28:39,480 Luke, I reckon a tiny bit more colour on them 684 00:28:39,480 --> 00:28:40,880 if you can manage. 685 00:28:40,880 --> 00:28:43,080 PAT: Are we still rolling as we're making? 686 00:28:43,080 --> 00:28:44,960 We don't have enough tortillas 687 00:28:44,960 --> 00:28:47,320 and I'm still making batter as I'm cooking them. 688 00:28:47,320 --> 00:28:49,320 It's all kind of happening. I don't know what's going on. 689 00:28:53,520 --> 00:28:57,960 We've got balls being rolled and we've just got to keep going. 690 00:28:57,960 --> 00:28:59,200 There's three minutes to go. 691 00:28:59,200 --> 00:29:02,160 We're getting the potato fritters out of the fryer. 692 00:29:02,160 --> 00:29:04,480 The chutneys are looking great. 693 00:29:04,480 --> 00:29:06,240 We've got the bread cut. 694 00:29:06,240 --> 00:29:08,440 I need... I need six. 695 00:29:08,440 --> 00:29:10,280 Keep going, guys. Keep going. Yes. 696 00:29:10,280 --> 00:29:14,200 We are working overtime now to bring this dish together. 697 00:29:14,200 --> 00:29:16,480 If we're going to get a dish on the plate, 698 00:29:16,480 --> 00:29:19,560 we need to just beast mode. 699 00:29:19,560 --> 00:29:20,600 Dot. Yeah. 700 00:29:20,600 --> 00:29:22,880 They're already ready. You can dip them and fry them. 701 00:29:24,400 --> 00:29:26,520 Final checks. One minute to go. 702 00:29:34,520 --> 00:29:36,760 Um, do you want to still deep-fry this bad boy? 703 00:29:36,760 --> 00:29:39,920 When you serve pork crackling, everyone wants crispy. 704 00:29:39,920 --> 00:29:41,960 We quickly think that popping it in the deep fryer 705 00:29:41,960 --> 00:29:43,720 is going to puff it up beautifully. 706 00:29:43,720 --> 00:29:46,520 We're just going to portion out all the pork 707 00:29:46,520 --> 00:29:47,920 and then build from there. 708 00:29:47,920 --> 00:29:49,720 So we've got the rotis going. We've got the slaw station. 709 00:29:50,720 --> 00:29:52,960 Roti, pork, garnish and then out. 710 00:29:54,000 --> 00:29:55,560 Our pork is ready for service. 711 00:29:55,560 --> 00:29:57,480 I just hope we've got enough to serve everyone. 712 00:29:57,480 --> 00:29:59,320 Time to feed the masses. 713 00:30:01,160 --> 00:30:04,280 Ten... JUDGES: Nine, eight, 714 00:30:04,280 --> 00:30:06,440 seven, six, 715 00:30:06,440 --> 00:30:08,440 five, four, 716 00:30:08,440 --> 00:30:10,760 three, two, 717 00:30:10,760 --> 00:30:12,200 one. 718 00:30:12,200 --> 00:30:13,800 That's it. Service up! 719 00:30:17,680 --> 00:30:20,360 Love your work. Love your work. 720 00:30:26,280 --> 00:30:28,880 The MasterChef garden is pumping. 721 00:30:28,880 --> 00:30:31,600 Pumping! It is absolutely packed in here. 722 00:30:33,280 --> 00:30:35,840 And, of course, we're joined by our very special guest, 723 00:30:35,840 --> 00:30:39,360 who's been secretly hovering out here in the garden, Lily Huynh. 724 00:30:39,360 --> 00:30:40,360 Thank you. 725 00:30:40,360 --> 00:30:42,800 It's been fun being like a little secret spy and, like, 726 00:30:42,800 --> 00:30:44,200 sussing out what people like. 727 00:30:44,200 --> 00:30:46,000 How many followers have you got now? 728 00:30:46,000 --> 00:30:48,240 Um, I think just over nine million. 729 00:30:48,240 --> 00:30:50,040 Nine million? Whoa! 730 00:30:50,040 --> 00:30:51,320 Crazy. 731 00:30:52,560 --> 00:30:54,000 I'm doing what I absolutely love. 732 00:30:54,000 --> 00:30:56,120 Like, I'm eating, travelling and... 733 00:30:56,120 --> 00:30:57,680 Sounds terrible! ..sharing my thoughts. 734 00:30:57,680 --> 00:30:59,880 (LAUGHTER) Not a bad job, eh! 735 00:31:02,000 --> 00:31:03,880 These look so good, Annabel. 736 00:31:03,880 --> 00:31:06,200 Thank you. Yeah, amazing. Amazing. 737 00:31:07,280 --> 00:31:10,280 We need to put a nice heap of the pork rendang 738 00:31:10,280 --> 00:31:11,840 on each tostada 739 00:31:11,840 --> 00:31:14,640 and then pineapple and cucumber salsa, 740 00:31:14,640 --> 00:31:17,080 finished with some toasted coconut and kaffir lime on top. 741 00:31:17,080 --> 00:31:19,280 They taste epic. I'm so happy. 742 00:31:19,280 --> 00:31:22,280 Thank you. Fantastic. 743 00:31:23,440 --> 00:31:25,880 JACKIE: There are so many people out there. 744 00:31:25,880 --> 00:31:27,440 Hello. 745 00:31:27,440 --> 00:31:30,040 Oh, my God. Thank you all for lining up. 746 00:31:30,040 --> 00:31:32,360 These tostadas were flying. They went so quick. 747 00:31:32,360 --> 00:31:34,280 Make sure you squeeze a little bit of lime zest on it, too. 748 00:31:34,280 --> 00:31:36,120 It's pretty cool that we're actually getting 749 00:31:36,120 --> 00:31:37,880 to feed people other than the judges today. 750 00:31:37,880 --> 00:31:40,840 We'll be back very, very soon. Not too long. Thank you. 751 00:31:40,840 --> 00:31:43,120 Yes. I'm excited. 752 00:31:44,680 --> 00:31:47,280 ANDY: OK. This is Orange team's pork rendang tostada. 753 00:31:47,280 --> 00:31:50,240 And, oh, my gosh, they look good. 754 00:31:50,240 --> 00:31:52,840 They look so enticing, don't they? 755 00:31:52,840 --> 00:31:55,360 If I saw that walking around at a festival, 756 00:31:55,360 --> 00:31:56,600 I am hunting it down. Yeah. 757 00:31:56,600 --> 00:31:58,000 Cheers. 758 00:31:59,320 --> 00:32:00,840 (LOUD CRUNCHING) POH: Oh, I'm scared now. 759 00:32:00,840 --> 00:32:04,720 JEAN-CHRISTOPHE: Oh, the noise. The cracking. 760 00:32:04,720 --> 00:32:06,240 Wow. 761 00:32:11,080 --> 00:32:13,040 I think they've absolutely nailed it. 762 00:32:14,360 --> 00:32:17,920 It's so beautiful but fun to eat as well. 763 00:32:17,920 --> 00:32:20,000 First bite, I was hit with that crunch. 764 00:32:20,000 --> 00:32:22,960 And then you sink your teeth into the pork rendang 765 00:32:22,960 --> 00:32:24,520 and it's absolutely delicious. 766 00:32:24,520 --> 00:32:28,120 It's sweet, tangy, slightly creamy from the coconut 767 00:32:28,120 --> 00:32:30,800 and it's just such a flavour bomb. 768 00:32:30,800 --> 00:32:34,200 A really clever idea for them to use the gyoza wrapper 769 00:32:34,200 --> 00:32:36,000 as the tostada. 770 00:32:36,000 --> 00:32:39,280 It's just got such an amazing shattery quality. 771 00:32:39,280 --> 00:32:40,440 Yes. 772 00:32:40,440 --> 00:32:42,840 But it matches the robustness of that rendang. 773 00:32:42,840 --> 00:32:45,800 It's quite a light rendang, so it's quite saucy. 774 00:32:45,800 --> 00:32:48,040 And the meat is cooked perfectly. 775 00:32:48,040 --> 00:32:50,400 Like the viral factor, too, just of the name - 776 00:32:50,400 --> 00:32:52,040 pork rendang tostada. 777 00:32:52,040 --> 00:32:54,000 You're like, "I know that should be good." 778 00:32:54,000 --> 00:32:56,160 Yeah. "I need to try that thing." 779 00:32:56,160 --> 00:32:57,240 Yeah. 780 00:32:59,800 --> 00:33:01,520 Get more beef ready, Grace. 781 00:33:01,520 --> 00:33:02,760 Yeah. 782 00:33:02,760 --> 00:33:06,080 Service is up. I am on the beef. 783 00:33:06,080 --> 00:33:09,320 I'm gonna hang out on the fryer and do the crying tiger beef. 784 00:33:09,320 --> 00:33:11,080 Alright, let's keep moving. 785 00:33:11,080 --> 00:33:13,840 We've got the tortilla. We've got the beef. 786 00:33:13,840 --> 00:33:15,160 We've got the cucumber pickle. 787 00:33:15,160 --> 00:33:16,840 A little herb salad. 788 00:33:16,840 --> 00:33:18,800 Have you dressed? I have not dressed. 789 00:33:18,800 --> 00:33:20,400 A beautiful dressing that Pat's made. 790 00:33:20,400 --> 00:33:24,120 And a little crunchy peanut topping. 791 00:33:24,120 --> 00:33:26,120 This looks unreal. 792 00:33:26,120 --> 00:33:27,960 Better keep an eye on the dressing, 793 00:33:27,960 --> 00:33:29,440 so we're not gonna run out, yeah? 794 00:33:30,600 --> 00:33:32,280 There should be enough, obviously. 795 00:33:32,280 --> 00:33:34,920 Enough but not being... Just tell me if I've stinged. 796 00:33:34,920 --> 00:33:36,240 That one's probably a bit stingy. 797 00:33:36,240 --> 00:33:37,560 Yeah. Are you busy? 798 00:33:37,560 --> 00:33:38,960 I can take these out of here. No, two seconds. 799 00:33:38,960 --> 00:33:40,200 I'm there, I'm there. Righto. 800 00:33:40,200 --> 00:33:42,520 We're sending Luke out to serve the punters today. 801 00:33:42,520 --> 00:33:45,040 He's not just a pretty face. He's a real charmer. 802 00:33:45,040 --> 00:33:47,880 Nice work, boys. Let's do it. 803 00:33:47,880 --> 00:33:49,600 I've just tasted our meal. 804 00:33:51,760 --> 00:33:53,680 And it's delicious. 805 00:33:53,680 --> 00:33:56,400 We kind of had some things where we ran out of a bit of sauce. 806 00:33:56,400 --> 00:33:58,680 And I've never done tortillas before, 807 00:33:58,680 --> 00:34:01,400 but I feel like they're definitely in with a shot. 808 00:34:01,400 --> 00:34:03,080 There you go. Get 'em while they're hot. Thank you. 809 00:34:03,080 --> 00:34:04,520 Cheers. Looks amazing. Thank you so much. 810 00:34:04,520 --> 00:34:06,120 No worries, lads. Beautiful day, isn't it? 811 00:34:06,120 --> 00:34:09,480 OK, this is Red team's crying tiger beef taco. 812 00:34:09,480 --> 00:34:10,560 What do we think of the look? 813 00:34:10,560 --> 00:34:12,840 It looks pretty good. Yeah. 814 00:34:12,840 --> 00:34:14,120 Let's do it. 815 00:34:30,560 --> 00:34:33,560 That tortilla is insane. 816 00:34:33,560 --> 00:34:37,200 The fact that Luke's done that from scratch is so good. 817 00:34:37,200 --> 00:34:39,000 Then we get on to the filling. 818 00:34:39,000 --> 00:34:41,520 My beef - you taste that nice marinade through it. 819 00:34:41,520 --> 00:34:44,520 Fresh herbs - great. Cucumber pickle - really tasty. 820 00:34:44,520 --> 00:34:47,480 I just wanted some sort of sauce. Yeah. 821 00:34:47,480 --> 00:34:50,760 It feels like it needed a little bit of fat or zing 822 00:34:50,760 --> 00:34:52,440 just to carry everything through. 823 00:34:52,440 --> 00:34:55,200 The one bit of meat that was drenched in sauce for me 824 00:34:55,200 --> 00:34:57,320 was by far my favourite mouthful. 825 00:34:57,320 --> 00:34:58,520 Yeah, which is such a bummer 826 00:34:58,520 --> 00:35:00,120 because I really see the vision here. 827 00:35:00,120 --> 00:35:01,400 The flavours are great. 828 00:35:01,400 --> 00:35:03,160 I do like the freshness of the herbs, 829 00:35:03,160 --> 00:35:06,080 and the tortillas are excellent, 830 00:35:06,080 --> 00:35:09,000 but if it had that sauce it would be even better. 831 00:35:10,000 --> 00:35:11,560 Yeah, take three, just take three. 832 00:35:11,560 --> 00:35:14,000 I'm really happy with how these crispy pork belly rotis 833 00:35:14,000 --> 00:35:15,080 are coming together. 834 00:35:15,080 --> 00:35:17,320 Lydia's gone out, she's taken some plates 835 00:35:17,320 --> 00:35:20,040 and then she's just come straight back, pretty much. 836 00:35:20,040 --> 00:35:21,720 We just had to focus on pumping them out. 837 00:35:21,720 --> 00:35:23,680 Yeah, we got a dozen portions. Yeah. 838 00:35:23,680 --> 00:35:24,800 It's just, like, not enough. 839 00:35:25,800 --> 00:35:26,920 I'm keeping an eye on the pork, 840 00:35:26,920 --> 00:35:28,280 and I'm kind of keeping an eye on how many 841 00:35:28,280 --> 00:35:29,240 we're pumping through. 842 00:35:29,240 --> 00:35:32,240 But the portions are getting pretty low, pretty fast. 843 00:35:32,240 --> 00:35:34,600 We've got to get this pork out of the oven soon. Yeah. 844 00:35:34,600 --> 00:35:36,320 I'll do some more. Yeah. 845 00:35:36,320 --> 00:35:37,880 How long till the pork belly? 846 00:35:37,880 --> 00:35:39,720 Another 15 minutes, I reckon. 847 00:35:42,400 --> 00:35:45,120 We've got hungry people out there waiting for our pork. 848 00:35:45,120 --> 00:35:46,760 But it's still in the oven right now. 849 00:35:48,800 --> 00:35:50,600 It's not an ideal situation to be in. 850 00:35:50,600 --> 00:35:52,080 No-one wants to wait for their food. 851 00:36:10,000 --> 00:36:11,760 I'm just going to keep going with the fish. 852 00:36:11,760 --> 00:36:13,400 Vinnie, you are smashing it, mate. 853 00:36:13,400 --> 00:36:16,160 I'm feeling really, really proud of the food 854 00:36:16,160 --> 00:36:18,280 that our team have put out today. 855 00:36:18,280 --> 00:36:19,960 We have to put the fish on diagonal, 856 00:36:19,960 --> 00:36:21,480 so it doesn't fall off the plate, OK? 857 00:36:21,480 --> 00:36:22,480 Yeah, yeah, of course. 858 00:36:22,480 --> 00:36:24,800 When the diners eat our fish taco, 859 00:36:24,800 --> 00:36:28,240 you're gonna get this crisp, shattering, beer-battered fish, 860 00:36:28,240 --> 00:36:30,120 punchy nam chim seafood mayo 861 00:36:30,120 --> 00:36:33,720 with this sweet and bitter salsa on there. 862 00:36:33,720 --> 00:36:36,120 We're using a black rice paper 863 00:36:36,120 --> 00:36:38,920 and we're just frying it up to add a crunch element on top. 864 00:36:38,920 --> 00:36:40,320 Yeah, that's nice, Em. 865 00:36:40,320 --> 00:36:42,200 Every dish needs to be the exact same as each other 866 00:36:42,200 --> 00:36:44,760 because consistency is really important. 867 00:36:46,480 --> 00:36:49,240 Alright. Here you go. Thank you. 868 00:36:49,240 --> 00:36:50,400 No worries. 869 00:36:50,400 --> 00:36:53,880 OK. Purple team, Asian fish taco. 870 00:36:53,880 --> 00:36:55,320 ANDY: That fish looks pretty good. 871 00:36:55,320 --> 00:36:56,760 SOFIA: It looks amazing. Yeah. 872 00:36:56,760 --> 00:36:58,080 Very appetising. 873 00:37:09,680 --> 00:37:11,000 Hmm. 874 00:37:17,080 --> 00:37:18,560 I think it's absolutely delicious. 875 00:37:20,000 --> 00:37:22,680 They absolutely nailed the batter on that fish. 876 00:37:22,680 --> 00:37:26,720 It's absolutely perfectly crispy, moist on the inside. 877 00:37:26,720 --> 00:37:30,240 That pineapple adds a beautiful element of sweetness 878 00:37:30,240 --> 00:37:32,160 and tanginess that just ties it all together. 879 00:37:32,160 --> 00:37:33,880 And I love a saucy taco 880 00:37:33,880 --> 00:37:36,000 and it's got a good amount of mayo in there. 881 00:37:36,000 --> 00:37:38,000 I think the fish was done perfectly. 882 00:37:39,600 --> 00:37:42,640 The batter is crispy enough and very thin. I like that. 883 00:37:42,640 --> 00:37:45,280 And the taco... Oh, my God. 884 00:37:45,280 --> 00:37:46,880 It's very tasty. 885 00:37:46,880 --> 00:37:48,360 Would you line up for it, Jean-Christophe? 886 00:37:48,360 --> 00:37:50,600 I definitely would do, yeah. Big time. 887 00:37:50,600 --> 00:37:52,920 I think the strength of this dish absolutely lies 888 00:37:52,920 --> 00:37:54,520 in the battered fish. Yeah. 889 00:37:54,520 --> 00:37:56,120 Because it's still really crispy... Yeah. 890 00:37:56,120 --> 00:37:57,880 ..and perfectly cooked. 891 00:37:57,880 --> 00:38:00,560 Oh, I hate to bring the mood down, guys, 892 00:38:00,560 --> 00:38:02,120 but I think I got the dud. 893 00:38:02,120 --> 00:38:03,680 (GASPS) No! Yeah. 894 00:38:03,680 --> 00:38:07,320 My fish is severely overcooked, unfortunately. 895 00:38:07,320 --> 00:38:09,120 No! It's really dry. 896 00:38:09,120 --> 00:38:11,080 Oh, no. 897 00:38:11,080 --> 00:38:12,200 What a shame. 898 00:38:17,560 --> 00:38:19,840 Oh, hell, yeah. 899 00:38:19,840 --> 00:38:21,320 Yeah! Yeah! 900 00:38:21,320 --> 00:38:23,840 Pork's out of the oven! Yay! 901 00:38:23,840 --> 00:38:25,360 Yum-yum. 902 00:38:25,360 --> 00:38:27,120 I'm gonna get this in here. Yeah. 903 00:38:27,120 --> 00:38:29,320 Let's chop this thing up as fast as we can 904 00:38:29,320 --> 00:38:31,040 and get some of these dishes back out 905 00:38:31,040 --> 00:38:33,040 to the hungry punters out there. 906 00:38:33,040 --> 00:38:34,960 Oh, yeah. 907 00:38:34,960 --> 00:38:37,680 We're going to get our roti on hot, 908 00:38:37,680 --> 00:38:40,480 build our slaw up, and then we've got our pork belly 909 00:38:40,480 --> 00:38:42,760 in the middle and then our garnishes on top. 910 00:38:42,760 --> 00:38:45,600 OK. These ones are good to go. OK. 911 00:38:45,600 --> 00:38:48,520 I hope the punters and judges loved it, 912 00:38:48,520 --> 00:38:50,320 and I really hope it was worth the wait. 913 00:38:50,320 --> 00:38:54,120 Thank you so much. Thank you so much. Enjoy that. 914 00:38:54,120 --> 00:38:57,760 Alright, so this is Blue team's pork belly roti taco. 915 00:38:57,760 --> 00:38:59,840 This is the dish we're the most worried about. 916 00:38:59,840 --> 00:39:01,600 I think the dish with the longest line 917 00:39:01,600 --> 00:39:02,680 was from the Blue team. 918 00:39:02,680 --> 00:39:04,040 Everyone was really excited about it. 919 00:39:04,040 --> 00:39:05,440 They saw pork belly and they were like, 920 00:39:05,440 --> 00:39:06,480 "Yes, I want to eat this." 921 00:39:06,480 --> 00:39:09,840 It looks pretty great. It looks very generous. 922 00:39:09,840 --> 00:39:12,040 Especially after waiting in a long line 923 00:39:12,040 --> 00:39:15,240 and you see the portion is a good size, 924 00:39:15,240 --> 00:39:16,880 it'll make you happy instantly. 925 00:39:23,000 --> 00:39:24,200 Mm! 926 00:39:27,840 --> 00:39:29,640 Yes. 927 00:39:29,640 --> 00:39:31,360 Jean-Christophe, what are you doing? 928 00:39:31,360 --> 00:39:32,920 Come on, mate. 929 00:39:32,920 --> 00:39:35,280 Oh, please. (LAUGHTER) 930 00:39:36,600 --> 00:39:38,000 This is what I love to see, 931 00:39:38,000 --> 00:39:41,240 like, the fusion of different cultures and cuisines, 932 00:39:41,240 --> 00:39:43,200 but it works so brilliantly. 933 00:39:43,200 --> 00:39:44,800 It is incredible. 934 00:39:44,800 --> 00:39:47,600 I mean, you've got the fattiness and the crunchiness of 935 00:39:47,600 --> 00:39:49,720 the pork belly, but it's balanced out 936 00:39:49,720 --> 00:39:52,040 by the freshness and the acidity of the slaw. 937 00:39:52,040 --> 00:39:55,640 Each bite makes me want to just keep digging in for more. 938 00:39:55,640 --> 00:39:57,040 Flavour-wise, you can't fault it. 939 00:39:57,040 --> 00:39:59,560 From like that butteriness of the roti, 940 00:39:59,560 --> 00:40:01,800 nice caramelisation on it, too. 941 00:40:01,800 --> 00:40:04,960 Pork belly - Aaron has nursed that thing from start to finish. 942 00:40:04,960 --> 00:40:06,720 There's a beautiful spice rub on it. 943 00:40:06,720 --> 00:40:08,680 The crackling is nicely chopped up 944 00:40:08,680 --> 00:40:10,280 and incorporated through the meat. 945 00:40:10,280 --> 00:40:13,120 And a simple slaw - like, it's all it really needed. 946 00:40:13,120 --> 00:40:14,520 At the start of the cook, 947 00:40:14,520 --> 00:40:16,680 they were just overthinking everything. 948 00:40:16,680 --> 00:40:18,000 They've just simplified 949 00:40:18,000 --> 00:40:22,040 and put beautifully-executed components on the plate. 950 00:40:22,040 --> 00:40:23,760 It's exciting. I'm honestly... 951 00:40:23,760 --> 00:40:25,680 In fact, I'm going to eat it with my hands. 952 00:40:25,680 --> 00:40:27,480 Oh, hello. Sticky fingers. 953 00:40:27,480 --> 00:40:29,160 It excites me. Yes. 954 00:40:29,160 --> 00:40:31,320 Yeah! There he is. 955 00:40:33,400 --> 00:40:34,600 Get it in there. You just enjoy it. 956 00:40:34,600 --> 00:40:36,720 Yeah, dig in. Just enjoy it however you want. 957 00:40:36,720 --> 00:40:38,000 Mm. 958 00:40:38,000 --> 00:40:40,720 Go, go, go, go, go out. Go, go. 959 00:40:40,720 --> 00:40:43,280 These dishes are flying out. 960 00:40:43,280 --> 00:40:47,600 I cannot believe how quickly Olaolu is back in the kitchen 961 00:40:47,600 --> 00:40:49,480 looking for more. 962 00:40:49,480 --> 00:40:50,800 We are feeling the pressure, yeah. 963 00:40:50,800 --> 00:40:53,000 The balance of this dish is crucial. 964 00:40:53,000 --> 00:40:57,160 You've got the coriander chutney that's really bright and spicy. 965 00:40:57,160 --> 00:40:59,680 You've got a date and tamarind chutney 966 00:40:59,680 --> 00:41:02,840 that's quite sweet and sour. 967 00:41:02,840 --> 00:41:04,720 And you've got a deep-fried ball. 968 00:41:06,360 --> 00:41:07,640 Can I just get these to go? 969 00:41:07,640 --> 00:41:08,880 Just pause, pause. 970 00:41:10,200 --> 00:41:12,520 I think we've met the brief of a viral food trend. 971 00:41:12,520 --> 00:41:13,840 We've got the cheese pull. 972 00:41:13,840 --> 00:41:15,800 I'm just happy to have something on the plate. 973 00:41:15,800 --> 00:41:17,920 Thanks. There you go. Enjoy. 974 00:41:21,320 --> 00:41:22,600 Cute. 975 00:41:23,880 --> 00:41:27,000 POH: OK, so this is Green team's cheese ball vada pav. 976 00:41:29,440 --> 00:41:31,960 Ooh, the cheese is oozing. 977 00:41:31,960 --> 00:41:33,640 ANDY: Wow. OK. 978 00:41:33,640 --> 00:41:36,120 It's a mouthful. Game on. See you at the bottom! 979 00:41:41,440 --> 00:41:42,800 Oh, here we go. 980 00:41:42,800 --> 00:41:45,760 I found the mozzarella surprise! 981 00:41:45,760 --> 00:41:47,240 Got a bit of a cheese pull there? 982 00:41:54,800 --> 00:41:56,800 I love the creativity of this dish. 983 00:41:56,800 --> 00:41:59,440 And every time I see someone bite something 984 00:41:59,440 --> 00:42:00,760 and it's oozing with cheese, I'm like, 985 00:42:00,760 --> 00:42:01,800 "OK, I really want to try that." 986 00:42:01,800 --> 00:42:04,360 It's definitely tasty. It is very rich, though. 987 00:42:04,360 --> 00:42:05,360 Yes. 988 00:42:05,360 --> 00:42:06,640 I do wish there was maybe something 989 00:42:06,640 --> 00:42:08,080 that cut through the richness a bit more, 990 00:42:08,080 --> 00:42:09,920 even like a bit of a kick of spice would be good. 991 00:42:09,920 --> 00:42:13,640 That sweet potato mozzarella stuffed patty 992 00:42:13,640 --> 00:42:16,120 is pretty bloody tasty. 993 00:42:16,120 --> 00:42:18,440 And also, I appreciate that they've done something 994 00:42:18,440 --> 00:42:20,600 that not many people would have had. Yeah. 995 00:42:20,600 --> 00:42:22,640 JEAN-CHRISTOPHE: My concern is 996 00:42:22,640 --> 00:42:25,960 the bread is dominating the dish too much, for me. 997 00:42:25,960 --> 00:42:29,120 The thing is, it's just carbs 998 00:42:29,120 --> 00:42:33,760 and there is not enough support with the chutney, the sauces. 999 00:42:33,760 --> 00:42:35,320 Not for you. No way. 1000 00:42:37,000 --> 00:42:39,440 That's the last batch. Yeah. Great. 1001 00:42:39,440 --> 00:42:41,720 We need four tortillas now, Chef. 1002 00:42:41,720 --> 00:42:43,000 Yeah. And then that's it. 1003 00:42:46,160 --> 00:42:47,400 Looking around, 1004 00:42:47,400 --> 00:42:50,000 everyone's frantically getting their last dishes out. 1005 00:42:50,000 --> 00:42:51,800 But now everyone's wanting dessert, 1006 00:42:51,800 --> 00:42:53,680 so we're starting to get a pretty hefty line 1007 00:42:53,680 --> 00:42:54,880 at our stand. 1008 00:42:54,880 --> 00:42:56,800 Alright, I'm coming over with another for you. 1009 00:42:56,800 --> 00:42:58,400 Jack's plating up 1010 00:42:58,400 --> 00:43:01,720 and I'm in charge of flipping and handing them over to him. 1011 00:43:01,720 --> 00:43:04,240 They're falling apart a little bit. They're quite delicate. 1012 00:43:05,600 --> 00:43:07,480 Ah, Cas, don't put them on top of each other. 1013 00:43:07,480 --> 00:43:08,920 Yeah, OK. They've just stuck. 1014 00:43:08,920 --> 00:43:10,040 Gotcha. 1015 00:43:10,040 --> 00:43:11,920 At least we can scrunch them and sort of hide... 1016 00:43:11,920 --> 00:43:13,280 Yeah. ..stuff. 1017 00:43:13,280 --> 00:43:15,760 I'm not too stoked with how the dish is looking. 1018 00:43:15,760 --> 00:43:18,320 It's really shifted from the initial vision we had. 1019 00:43:22,080 --> 00:43:24,720 These crepes are probably not as stretchy 1020 00:43:24,720 --> 00:43:27,000 as when I've made them previously at home. 1021 00:43:27,000 --> 00:43:28,920 There you go. Thank you. That's alright. 1022 00:43:28,920 --> 00:43:32,720 Alright, it's dessert time. Who's ready? 1023 00:43:32,720 --> 00:43:34,120 Ready! Yep. 1024 00:43:35,360 --> 00:43:40,080 POH: OK, so this is Yellow's mango pandan mochi crepe. 1025 00:43:40,080 --> 00:43:42,000 ANDY: It's not what I thought it was going to be. 1026 00:43:42,000 --> 00:43:44,160 I thought that it would have been served in, 1027 00:43:44,160 --> 00:43:45,800 like, a rolled cigar. 1028 00:43:45,800 --> 00:43:49,000 I think he wanted it to eat like mango and sticky rice. 1029 00:43:49,000 --> 00:43:50,480 So I'm gonna suggest this. 1030 00:43:50,480 --> 00:43:52,360 How about we do this, right? 1031 00:43:53,600 --> 00:43:55,560 And then we do a bit of mop? 1032 00:43:57,560 --> 00:43:59,040 JEAN-CHRISTOPHE: No way. 1033 00:43:59,040 --> 00:44:01,280 (LAUGHS) "No way," Jean-Christophe says! 1034 00:44:02,440 --> 00:44:05,800 Oh, the texture's very soft. 1035 00:44:07,000 --> 00:44:08,720 It's quite hard to eat. 1036 00:44:08,720 --> 00:44:10,360 Yeah, I'm just doing the whole thing. 1037 00:44:12,200 --> 00:44:13,960 It's not that easy either, to be honest. 1038 00:44:15,080 --> 00:44:17,080 I actually can't eat it. 1039 00:44:34,360 --> 00:44:36,120 I'm gonna have to go with Jean-Christophe. 1040 00:44:37,280 --> 00:44:40,320 Yeah, I think I need a knife and fork situation as well. 1041 00:44:46,160 --> 00:44:47,360 Interesting. 1042 00:44:47,360 --> 00:44:49,880 To be walking around eating this is very difficult. 1043 00:44:49,880 --> 00:44:51,040 Hm. 1044 00:44:51,040 --> 00:44:52,360 Imagine if you've got a drink in one hand. 1045 00:44:52,360 --> 00:44:53,800 You just can't get this done. 1046 00:44:55,040 --> 00:44:56,760 When I saw the sign, I was so excited. 1047 00:44:56,760 --> 00:44:59,880 But then when you taste it, it just falls apart. 1048 00:44:59,880 --> 00:45:01,920 Yeah, they missed the mark slightly on that one. 1049 00:45:01,920 --> 00:45:04,800 Sofia, me and you talked about how we wanted it to stretch, 1050 00:45:04,800 --> 00:45:06,800 and we'd be able to, like, pull it like a mochi, 1051 00:45:06,800 --> 00:45:09,240 which is, like, what's fun about the texture. 1052 00:45:09,240 --> 00:45:10,400 But they've made the batter 1053 00:45:10,400 --> 00:45:12,720 thinking they could just swap out the milk for coconut, 1054 00:45:12,720 --> 00:45:14,760 and it's put too much fat into it. 1055 00:45:14,760 --> 00:45:17,120 And so it's stopped the water from going in, 1056 00:45:17,120 --> 00:45:19,320 which is what creates the stretch. 1057 00:45:19,320 --> 00:45:22,000 If you're selling me mochi, 1058 00:45:22,000 --> 00:45:23,640 there needs to be a mochi-like texture. 1059 00:45:23,640 --> 00:45:24,720 Yes. 1060 00:45:24,720 --> 00:45:26,840 You want that, like, chew. 1061 00:45:26,840 --> 00:45:28,320 I think we're all a little bit underwhelmed 1062 00:45:28,320 --> 00:45:31,080 because there was so much anticipation about this. 1063 00:45:31,080 --> 00:45:34,600 Because when you read mango pandan mochi crepe, 1064 00:45:34,600 --> 00:45:36,560 you're like, "Oh, we're on!" 1065 00:45:36,560 --> 00:45:37,760 Yeah. 1066 00:45:37,760 --> 00:45:39,640 Woo hoo! 1067 00:45:39,640 --> 00:45:40,840 We're done, we're done, we're done. 1068 00:45:40,840 --> 00:45:43,360 Time's up and I had so much fun. 1069 00:45:43,360 --> 00:45:45,840 This is 100% the most fun I've had in the MasterChef kitchen. 1070 00:45:50,600 --> 00:45:52,040 Well done, team. Well done. 1071 00:45:52,040 --> 00:45:53,440 Well done. Well done. 1072 00:45:53,440 --> 00:45:55,080 Thank you. 1073 00:46:03,120 --> 00:46:04,840 ANDY: Congratulations, everyone, 1074 00:46:04,840 --> 00:46:08,040 on surviving your first epic service challenge. 1075 00:46:08,040 --> 00:46:10,120 (CHEERING) 1076 00:46:11,800 --> 00:46:15,320 And now, someone that we want you to formally meet. 1077 00:46:16,560 --> 00:46:20,160 An absolute expert on all things viral food. 1078 00:46:20,160 --> 00:46:23,080 Let's give it up for Lily Huynh. 1079 00:46:23,080 --> 00:46:24,440 (CHEERING) 1080 00:46:24,440 --> 00:46:26,360 Thank you. 1081 00:46:27,360 --> 00:46:29,280 Lily Huynh pops up all the time when I'm scrolling. 1082 00:46:29,280 --> 00:46:31,080 Always reviewing food, especially around Melbourne. 1083 00:46:31,080 --> 00:46:32,440 That's where I sort of know her from. 1084 00:46:33,720 --> 00:46:36,480 I absolutely loved the creativity of the dishes 1085 00:46:36,480 --> 00:46:37,800 that you put out there. 1086 00:46:37,800 --> 00:46:40,160 I can't wait to share some of your food to my followers, 1087 00:46:40,160 --> 00:46:42,160 and I'm sure I'm going to see a lot more of you guys 1088 00:46:42,160 --> 00:46:43,920 and what you guys do, 1089 00:46:43,920 --> 00:46:45,640 so you should be really proud of yourself. 1090 00:46:50,200 --> 00:46:53,320 SOFIA: We asked you to bring us one perfect dish. 1091 00:46:53,320 --> 00:46:56,440 A dish that could be the next viral food sensation. 1092 00:46:57,840 --> 00:47:01,400 There were two teams that really stood out. 1093 00:47:04,600 --> 00:47:07,000 Orange team, congratulations. 1094 00:47:11,040 --> 00:47:12,240 Oh, my God! 1095 00:47:12,240 --> 00:47:14,840 The dumpling skin tostada was really clever. 1096 00:47:14,840 --> 00:47:17,520 And the rendang was a flavour bomb. 1097 00:47:19,080 --> 00:47:20,120 Yes. 1098 00:47:21,320 --> 00:47:23,680 The next team had us worried. 1099 00:47:25,120 --> 00:47:26,560 But the pivot paid off. 1100 00:47:29,000 --> 00:47:30,680 Congratulations... 1101 00:47:30,680 --> 00:47:32,200 Blue team! 1102 00:47:37,960 --> 00:47:40,560 Congratulations, Orange and Blue team. 1103 00:47:40,560 --> 00:47:43,840 You'll be cooking in tomorrow's immunity challenge. 1104 00:47:43,840 --> 00:47:47,360 And trust me, it is a challenge you want to win 1105 00:47:47,360 --> 00:47:51,160 because there is a big advantage up for grabs. 1106 00:47:52,320 --> 00:47:54,960 This is going to be a battle tomorrow. 1107 00:47:54,960 --> 00:47:58,080 So good night. ANDY: Cheers, everybody. 1108 00:48:02,160 --> 00:48:04,080 ANNOUNCER: Tomorrow night, 1109 00:48:04,080 --> 00:48:07,760 this is no ordinary immunity. 1110 00:48:09,040 --> 00:48:12,000 (CHEERING) 1111 00:48:12,000 --> 00:48:13,280 I love shiny things. 1112 00:48:13,280 --> 00:48:15,840 I would love that on my apron. 1113 00:48:15,840 --> 00:48:20,360 And this is no ordinary guest. 1114 00:48:20,360 --> 00:48:22,560 Khanh Ong! 1115 00:48:22,560 --> 00:48:25,680 What's under here absolutely blew up for me online. 1116 00:48:25,680 --> 00:48:28,200 I didn't have any idea it was going to go so viral. 1117 00:48:33,200 --> 00:48:34,280 Oh, my lord. 1118 00:48:36,000 --> 00:48:38,000 Captions by Red Bee Media