All language subtitles for MasterChef Australia - S18E14

(CONTESTANTS CHEER)

(LAUGHTER)

OK...
Let's go!

Oh, my God!

Ah! It's an outdoor challenge!

(LAUGHS)
Let's go! Hurry up!

I'm seeing all these
cool coloured stalls set up.

I think we have
a team challenge!

It looks so good!
Looks so good out here!

OK.

Ooh!
OK.

Good morning, everyone!

ALL: Good morning!

I feel like a school teacher!
(LAUGHS)

"Good morning, Miss Poh!"
(LAUGHTER)

I hope you're all feeling
well-rested,

because it's time for...

..your first service challenge!

(CHEERING AND APPLAUSE)

This garden is
going to be filled

with hundreds of hungry diners.

ALL: Whoa!

Oh, my God, I'm so excited.

We are going to be serving
people today

and I feel like, "Wow."

This week we're celebrating
viral food wonders

and nothing goes viral
quite like

a good old-fashioned
pop-up restaurant.

Pop-ups are usually doing
something simple

but doing it
really, really well.

When I think of a pop-up,

I want something
that's exciting,

something that's going to
taste good,

and something that's worth
lining up for.

We want you to create
the next viral food sensation,

the kind of dish
that people line up for,

snap photos of and post about.

Each team only needs to
come up with one perfect dish.

(EXHALES SHARPLY)

You'll be cooking
in six teams of three...

..with the top two teams
getting the opportunity

to compete in tomorrow's
immunity challenge

with Alyona.

Let's get you into teams.

OK, let's go viral!

Let's go viral!
(LAUGHTER)

Yay!
Orange!

Ooh!
(LAUGHS)

I'm on the Orange team
with Jackie and Annabel.

I've got two people
who are amazing cooks,

really enthusiastic,

and I think
we're all raring to go today.

In just two hours,
there will be hundreds of diners

lining up to try your dishes.

You have until then
to design, prep,

and cook a dish
worthy of going viral.

The diners aren't the only ones
that you need to impress today.

Ooh!
Ah!

We have one of
the most influential

social media reviewers
in Australia joining us.

We won't be introducing you
to them

until after
they've tried your food.

ALL: Oh!
Oh, my God! No way!

What?

DOT: That is nerve-racking.

Who are they?

It's very exciting to get

a real influencer's view
on our food.

This is everything I ate
in New York City...

Lisbon. Switzerland. Florence.

Hi, I'm Lily.

I started posting videos
of my favourite food spots...

The prawn was super meaty
and plump

with a natural sweetness.

..and that led me to find
my passion

for exploring the best food
around the world.

I wonder
if we'll recognise them.

Are we all ready?
ALL: Yeah!

Well, head inside!

Your time starts now!

(CHEERING AND APPLAUSE)

Oh, my God!
I have to run up stairs!

Let's go!

Alright, team, let's go!

Pen and paper. Pen and paper.

First service challenge
of the season.

We're ready to smash it.
Let's go.

I was thinking of birria tacos.

My idea was
we do, like, a burger.

What about banh mi birria?

Banh mi birria?

Hmm...

We're all sort of thinking
different things,

and no-one's really budging.

Hmph! It's so hard.

Team captain?
Team lead!

No. Who? Me?
I'm down, yeah.

LYDIA: Hannah put her hand up
to become captain

and we wholeheartedly agreed
on that.

Let's throw our ideas out there.

Pork belly and bao.
Pork belly bao.

Yeah, pork belly bao.
With a Thai slaw.

There's a thing,
it's shaped like a cone,

and you put your...whatever
filling is

between the two pieces,

that becomes your actual cone,

like a stuffed cone of bread.

And then you put your salad
and your sauces in the centre.

This idea was something
I've seen on social media

with some minced meat
and pita bread.

What if we did, like,
your filling in the roti?

Pork belly, though?
But how? Minced?

No, we're going to just do it
crispy-style. Roasted.

How are we getting it
squashed between the bread?

It wouldn't be squashed.

We'll just cook the roti

and turn it into a cone
and then stuff it.

So, we've got pork belly,
coriander, slaw, roti.

I think our flavours
are really strong.

I think we need to figure out
the construction of our dish.

We're just going to start
making the elements

and we will deal
with the construction later on.

ANDY: Remember, you're prepping
for hundreds of people.

What are you looking for?
Mangoes. Have we got...?

Mangoes?

Are you going a dessert?
We are.

I've stepped up into
the team captain role,

and we're going to do
pandan mochi crepe

in, like,
a mango sticky-rice style.

Have you got everything?

LUCY: Yeah.
You got palm sugar?

Picking a dessert today
definitely has a little bit
of strategy behind it.

I've got four fingers
of butter, I think.

There doesn't look like
many other teams

who would have everybody
comfortable doing a dessert,

so we think we might be
the only dessert team.

LYDIA: Shall I just get
slaw ingredients?

What are we going to pickle?

ANDY: The energy is high
in there.

Ooh, that's heavy.

And I think everyone's
just absolutely pumped

to get out here
and feed the absolute masses

with something
that could go viral.

I want to see something
impactful.

Today is not a day
to be doing anything subtle.

It has to be delicious.

99 times out of 100,
something goes viral

because someone films it
and says,

"This is bloody delicious.
You have to come and try it."

But then they have to
back it up, as well.

It has to be delicious every
time somebody goes to try it.

JEAN-CHRISTOPHE:
I think also, importantly,

I don't like queuing,

but I don't mind
to stay on the line.

Yeah, 100%.
As good as something sounds,

if you don't get it
in your mouth

in a very, very quick
amount of time,

then it just goes nowhere.

That's right, yeah.

Who is my team captain?
Hey, guys!

I'll be captain if you want.
Alright!

Vinnie is our team captain
right now.

OK. Let's go.

I'm on the Purple team.

I'm with Petro
and I'm with Emily.

Scales, tortilla press.

We're going to make a fish taco

with Asian and Thai-inspired
flavours.

So, this dish is going to wow
the diners today

because it's going to be
really punchy,

really flavourful,

and it's going to have
lots of wow factor to it.

Petro is going to make
blue-corn tortillas.

We've got some flathead,

which is going to be
in a beer batter, deep-fried,

so it's going to be
nice and crispy.

We'll do heaps.
Yeah.

Then, Emily's got this idea
of a nam chim seafood mayo.

And then, just to tie
the whole dish together,

we're going to have

a charred pineapple
and cucumber salsa.

How spicy do we want
the nam chim?

PETRO: Ah, it's fairly spicy,

but you can really tailor it
to however you want.

I trust you guys.
How are you going, Petro?

Yep. I'm there.
Tasted?

I'm going to get
into the zone now.

Our tortillas are looking
really, really cool

with that coloured corn.

So, Petro is weighing out
and portioning

each ball perfectly

and getting them ready
to be pressed.

This means that every taco is
going to be the same size,

and they're all
going to cook evenly

and be
the exact same thickness.

I've got a whole bunch of balls
that are about 50g each,

and they should be large enough
for a good serve.

Don't mind the taco idea.
We could do it like...

Oh, we could do, like,
crying tiger tacos.

Yeah!
Thai crying tiger tacos.

I love that idea!
OK.

I like that more.

Oh, my God!
OK, alright, we're back.

OK. Do lots of pickles.

Ngam giam.

Yep. Keep it really bright
and fresh.

So, we're basically taking
crying tiger,

which is a Thai beef salad

and sort of just mixing it
with a taco -

a corn tortilla on the bottom.

We'll have
a pickled chilli herb salad.

Do we make our own tortillas?
I think so.

But I'm just thinking...
Are you confident, though?

Because they can be really hard
and finicky.

I'd be keen to do it.
I'm happy to give them a crack.

You do it, you do it, yeah.

Luke's feeling like
we want to be able

to use the time to make
every element of the dish.

Can I be in charge
of cooking the beef?

If you want, yeah.
Sure.

You know what you're doing?
Yes. Thanks, guys!

You're captain.
OK!

The boys want me
to be team leader today.

Red team!
Oh, hi.

What's going on here?
We got a skipper?

Yeah.
Yeah, you're talking to her.

Grace.
Uh-huh.

What are you going to make?

We are doing
a crying tiger beef taco.

We're going really, like,
juicy, bright, spicy, tangy,

punch-you-in-the-face
sort of flavours.

How spicy are we going, Pat?

Because remember you're cooking
for the masses here.

It'll have the lip tingle

without
the burning ring of fire.

Right, OK!
That's a great way to put it!

Perfectly said.
Luke is on the tortillas.

I'm looking around,

there's going to be
a couple of tacos out there.

The tortilla on a taco is
the most important thing.

100%.

So if you can nail that element
better than your competitors,

then you're ticking a box.

You want that shot at immunity.

I've been landed on
making tortillas,

and I'm very excited,
but there is

definitely alarm bells
going off in my mind.

If you can dominate
these tortillas,

that is going to be
the biggest thing we can get.

Do I know how to make
tortillas?

I've watched online
someone make tortillas before.

Have I made them?

I won't comment on that.

SOFIA: How are they going?
Don't tell Grace.

I've only ever watched
someone do this.

I'm not 100% sure what the key
to a good tortilla is.

I'm just going by eye and feel.

GRACE: Vibes are good?

He didn't answer!

Luke, are vibes good?
Yeah, yeah. Vibes are good.

Vibes are good.
OK, good.

It's a bit spicy, but this is
gonna go on the pork meat.

I'm gonna put some kimchi
seasoning on it too.

Our dish today -
we're going with a roti,

Asian slaw, crispy pork belly.

We have a clear concept for
our dish in terms of flavours,

but the delivery method of it,

we're still trying to figure out

exactly how that looks
and plates.

We're thinking we're going
to serve it like a cone.

We're going to have a roti,
we're going to cut it in half,

and we're going to stuff it
with all our flavours.

So we're going to get
crispy pork belly on,

a chilli oil,

a slaw and then our garnishes.

Lydia suggested the idea
of the cone

based on something
she's seen on social media.

Hannah, official team captain.
Yeah, official team captain.

What's Blue team on?

We're going to do
a crispy pork belly roti.

It sounds like something
delicious,

but I don't know what it is.

I don't know what it is either.

Lydia came up with the idea

where you kind of smash
everything into your breads

and then wrap it into a cone,

and so the reveal happens
when you eat it.

Still don't get it.

It's not gonna work.
Yep. OK.

We don't really know
what the dish is.

You guys are
well overthinking this.

Yeah, yeah.

You're taking the viral part

and trying to reinvent
the wheel, totally,

into something that
no-one's ever seen before.

You guys have
some serious thinking to do,

and you're running out of time.

OK.
LYDIA: Alright.

Shall we change the bread?

We need to go back
to the drawing board

and make sure we have a really
clear concept of a dish.

So worried.

LYDIA: Shall we change
the bread?

Shall we just get pita bread?

It's more hidden

and then it's toasted.
HANNAH: It's hidden in there.

AARON: I feel it's too thick.
I feel it's too thick.

It's too thick.

Oh, for goodness' sakes.

Andy and Sofia
have pretty much said

that the concept
of our dish -

it doesn't look like
it's going to work.

We line the pork belly here,
the slaw here as well.

We haven't quite locked this in
like we need to.

Other option is
we switch to a plate, Aaron.

Open face?
Open face.

And then they wrap it themselves
and eat it.

So, like, have like bits
of pork belly here,

slaw on top, kind of build it up
like a taco?

Yeah. Slaw, pork belly,
garnish...

Drizzle.
Drizzle.
Yep.

And then we just rely on
the flavours.

Get the flavours happening.

Now that we're all on board
with this,

we're going to do
a pork belly roti taco.

This is actually going to be
the best thing for our team,

because we can get
all on the same page

and just, like,
go straight ahead from there.

It's time to lock in
and speed up,

because you've already had
45 minutes.

1 hour and 15 minutes
till service.

Come on!
SOFIA: Let's go!

Are we doing one potato
and one sweet potato?

Green team! We've got Kanika
and Olaolu and myself.

We are making a sweet potato
and mozzarella vada pav.

It's an Indian street food.

And we're swapping it out
by using sweet potato.

It's something I had in the UK
that I absolutely loved.

It's a beautiful bun
with a potato fritter,

lots of yummy chutneys.

Taste-wise, it is sensational.

We're adding in
some mozzarella cheese

in the middle so it has
that gooey, viral, cheesy pull.

That mozzarella cheese pull,

that's a little theatrical
element

that's really going to set us
apart from everyone else.

Even though I've come up
with this dish,

we need someone to lead the ship
that knows the flavours.

You're the captain, aren't you?

Idea's yours!
No, you do the captain!

You're good at this.
Oh, my God.

Why do you want me
to be the captain?

Because you're good.

I got chosen as a captain.

I feel it would have been better
for Dot to be the captain

because it's, like, her idea.

Dot's doing the buns.

Olaolu's on the potatoes.

I'm on to chutneys right now,
so I'm going to do the mint.

And then I'm going to hop on
to my tamarind and date chutney.

I am feeling a little bit
pressure of being in charge.

I feel like there's
a lot of pressure

on my shoulders right now,

because I've got to do
the chutneys,

I've got to do the flavours,

I've got to toast on the spices.

You need to explain to me
what this dish is.

I don't know what it is.
Imagine a burger.

Inside goes a potato patty,
but it's an Indian burger.

And it gets really hectic

when you're trying
to explain everything.

How many pineapples
do you reckon we need?

Maybe, like, six?

I'm on the Orange team
with Jackie and Annabel.

We've decided we're making
pork rendang tostadas.

By default, I have to be
the leader today

because the rendang is
my dish...

..and the recipe is sitting
in my head.

So we're gonna have
a pork rendang

sitting on top of a tostada

that's made from
dumpling wrappers.

And we're going to have
a pineapple and cucumber salsa

on top.

Mixing different cultures
and backgrounds

is trending right now.

One of the main things was
Annabel suggesting

using the dumpling wrappers
to make tostadas.

So that was a fantastic idea
as well.

Who doesn't love a good rendang?

So the aim is to make
a banging rendang today.

So currently I'm working on
the rendang paste itself,

frying it down.

Spicy. I can taste that
in my eyeballs!

I'm crying.

I will try to
pack enough of a punch

to have that spiciness
come through...

Are you ready?

..but not something
that will blow your head off.

We'll balance it out. Too spicy?

Too spicy.

If I was Malaysian!

Nah, it's good, Miin.

I appreciate it,
but I'm a white girl.

Do you know if anyone else
is doing desserts?

I don't know.

Not that I can see.

I'm on the Yellow team.

I've got Lucy and Jack,
so really stoked with my team.

We all like cooking dessert.

Looking around,

it looks like we're
the only team doing dessert,

so I think that might play
in our favour today.

Hello, Yellow team.
Hello. How are you going?

Who's the boss?
I think I am.

This guy!

Tell us what you're making.

So we're gonna do
pandan mochi crepes,

and we're going to do them
Thai sticky rice style.

Nice.
So we're gonna have pandan
in the crepes,

and they should have that
really nice...

We're using glutinous
rice flour.
Yes.

So they'll have that nice bouncy
mochi texture.
Yeah.

And just do a whole bunch of,
like, really nice fresh mangoes

on the side.

Got a salted coconut cream
to go with it as well.

Like, real heavy on the salt.

I think this is
a really clever dish.

I feel like it's fun. I think
you've got it in the bag.

Lucy's going to be doing
the coconut cream

and then Jack is on
the coconut crumb.

I can already smell that
coconut.
Yeah.

I'm gonna take care of
the crepe batter.

I've made a similar sort of
mochi crepe before,

using glutinous rice flour

to get that real sort of stretch
instead of regular flour.

Green from the pandan.

So I think we've got
a lot of good stuff going here

for a viral dish.

Did you know making crepes was
my first job when I was...?

Yeah, I know. Yeah.
Ah, you know.
Yeah, yeah.

14-year-old!

I can't wait
to see you doing it.

The pressure will be on today.

He's going to be watching me
the whole time.

But I'm pretty confident making
the crepes.

Oh, my God. I'm so excited.

There are some amazing-sounding
dishes out there.

I'm gonna start with
Yellow team.

They're doing
a mochi pandan pancake.

I think it's going to be
amazing.

I really hope it does that thing

where you bite into it
and it's like...

Yeah, yeah, yeah, totally.

Green team is having a little
bit of an Indian masterclass.

Kanika's going to town.

So they're doing a vada pav.

It's usually done with potato,

but Dot wants to do half potato,
half sweet potato in the patty.

And then they're doing
a milk bun.

Red team started off
a bit on the back foot

and eventually they came
to a crying tiger beef taco.

Sounds delicious.

Simple enough if they can get
that meat really tender.

But Luke is making
all the tortillas from scratch.

That's a lot of work.
ANDY: It is.

And there's not a lot of time

until hundreds of people walk
through the MasterChef garden.

This is going to be interesting.

Communication is key.
You only have one hour to go.

Alright.
You alright, Petro?

Yep. I think.

That's alright,
just keep going.

We're doing kind of like
a Thai taco

with sort of fresh, zingy
flavours.

I'm doing something that
I haven't done many times.

Um, I'm very nervous.

Andy came over and said this is,
like,

the integral part of the dish

and it all kind of rides on
the tortilla.

I'm going out on a bit of
a limb...

..so we'll see how it goes.

The tortillas aren't quite
rolling like I was after.

They are not rolling
as thin as I want,

so I'm having to individually
roll each one out,

which is just taking
a little bit longer.

I've got this press going.
I'm rolling them out.

I'm trying to cook them at
the same time. It's just chaos.

Luke, how many tortillas
do you reckon you've got?

Uh, I've got about seven
at the moment.

How many?
Seven.

Seven.

I need to get hundreds
of tortillas done

for these punters,

and I've only got an hour left,

and it's kind of like
alarm bells are ringing

really badly in my head.

We're gonna need
another person on that.

Yeah. When this salad's done,
I'll go and help him.

But if you want to go over now,
I can take over the salad

because I'm going to be doing
the dressing anyway.

Let's do it. Yeah,
because it's more important.

It's more important.
Yeah.

Alright, Luke, I'm gonna
set up on this side.

We're gonna have to go
all hands on deck,

so I'm gonna jump on tortillas
with Luke.

We basically just need to punch
out a million tortillas.

Mango. I need to taste it
actually.

We're gonna do a mochi crepe,

so it should be
nice and stretchy,

using glutinous rice flour
instead of your regular flour.

Mm.

We're just prepping
the mango now.

The crumb is pretty much done.

Jack and I really need
to get started on these crepes.

We're going to do them
in the pans three at a time,

and then we can get a bit of
a production line going.

Making the first few crepes
is always difficult.

I think they can sense
your nervousness.

Nice, mate.

They're all sticking
a little bit.

This is, like, too soft.

You can see that
they're probably a little bit
too fragile.

That's no good.

So we're trying to figure out
how we can fix that.

I'm really not too sure
what's going on.

So I think we're just going
to have to

keep making the crepes.

We've just got to go.

This is where teamwork counts.

30 minutes till service!

Is that grill on?
Yes. Do you want to start them?

30 minutes to go
and the Blue team's on track.

We've changed the dish from
a cone to a flat taco

that the diners can wrap
for themselves.

We've got pork in the oven.

Lydia's finished the slaw,

but we need to get
the roti cooked.

Me and the hot plate
have got history together.

The first batch of pork is out,

and we're going to get that
ready for service.

Awesome. Super juicy.

I just feel like you need to get
another one on.
Yeah.

We need to make sure
we've got enough

to serve the hundreds of
people out there.

Guys, it looks like there's
people outside.

And it's a lot of people!

We'd better get moving, huh?
Oh, my God.

CASPER: The garden is
chock-a-block full.

I've never seen that many people
out there

and it really is intimidating.

You have some seriously
hungry diners out here.

20 minutes till service.

Come on, everybody.

(DINERS CHEER)

Oh, no! Here we go.

Pretty crazy, you know.

I've never really cooked for
a lot of people before.

The pressure cookers are done.

So now I'm gonna put
the pork rendang on the stove,

and I'm gonna start reducing
the sauce down.

Nice.

It looks alright.
Just gotta cook it down a bit.

Probably need to get rid of
some liquid as well.

But the pork is falling apart,
so, yeah.

Yoo hoo!

Annabel is trying to get
all the tostadas ready.

Woo!

All we need to do is
deep-fry the dumpling wrappers

to crisp it up,

and I think it'll form
a perfect plate

to put the rendang on top

and just be able to put it in
your mouth.

It, like, holds up really well,
fries up really quickly

and kind of is like perfect
for the purpose.

I'm really interested to see
what other people are doing.

It's either going to make me
feel terrible or, like...

Well, don't look now, then.

If it's going to make you feel
terrible, don't worry about it.

We are gonna do
a crying tiger beef taco today.

Luke and I are still going on
the tortillas.

We've really picked up the pace.

We've got nearly 100 tortillas,
which is awesome.

Like, there's flow state

and then there's what Grace
and I have hit right now.

So today we are making
a vada pav.

Think of that as Indian burger.

It's a very popular street food
in India.

We are doing
a different kind of idea,

in terms of
the traditional dish.

We've decided instead of
potatoes,

let's combine sweet potatoes
and potatoes

and create a cheese pull moment
inside the patty.

OLAOLU: Potatoes.
What's happening with potatoes?

What do we need to do with them?

Where do we need
the potatoes to go?

What's happening
with the potatoes?

Olaolu, have you done
the potato cake yet?

It's in progress.

In progress?
Yeah.

Should we start that now? Should
we start making patties now?

Yes, yes, yes.

So you are grating
the sweet potatoes?

Yes.
Yes.

Have you done it before
with sweet potatoes?

So it's like sweet potato
and potato mixed together.

That's right. I got that.
My concern is the texture.

OK.

So you've got to make sure
there's not too much humidity

coming from the sweet potatoes.

OK.
OK.

Look at that. If I press that,
look, look.

Do you want me to show you?

You're going to end up
with some lumps

into a piece of bread
with your chutney.
Yes.

Is that what you want?

I've started to feel
a bit worried.

As a captain, I'll be
responsible for something.

What if it actually does not
come together?

Oh, lo, lo, lo, lo.

Oh, wow.

Oh, my gosh.
Where's everyone lining up at?

Hey, guys. I am
at the MasterChef garden

and, oh, my gosh,

we have one, two, three, four,
five, six lines

running right now.

Gosh, there's so many people
here. So exciting!

Look at that.
If I press that... Look, look.

Do you want me to show you?
Look.

You're gonna end up with
some lumps

into a piece of bread
with your chutney.
Yes.

Is that what you want?

I feel like I can't just
stand here and do nothing,

so I just need to assert myself.

So we need more normal potatoes
and less sweet potatoes.

Let's get this done.
We need to get the cheese in it.

We need to figure out how we're
going to get this on the plate.

So where are we at
with the potatoes?

So we've got the potatoes
already mashed up.
Fabulous.

We are pulling back on
the sweet potato.

We're still going to add
a little bit in there

but it's going to be mainly
white potato.

We started off with
more sweet potato.

We've just been told
to do less...
Yeah.

..which means we have overall
less filling.

So what's our pivot?
That's fine. More cheese.

More cheese.
More cheese? OK.

More cheese.

All we can do is make
the potato balls smaller

and fill them with cheese.

Lots of cheese.

OK, guys,
you are running out of time.

Ten minutes left
before the service.

Allez, allez!
ANDY: Come on! Final push!

We've got people to serve and
we've got nothing to serve them.

Roll them, roll them, roll them.

That's amazing.

I love rendang.

They're nice, aren't they?

I must have owned a fish and...
I must have been a Greek!

(LAUGHTER)

It's looking good.

We're gonna try one all together
now and see how it goes.

We should probably taste
our dish as a whole.

We put our fish, our salsa, and
our sauce with the taco shell.

Do you guys want to take a bite?

Fish is nice.

Mate, that's not bad.

Tasting good. Tasting good.

Could you throw me some, please?

Get it together.

Five minutes till service!

ANDY: Come on!

GRACE: These look unreal, Luke.
You are the GOAT.

Five minutes
till service starts.

We need to set up
a production line.

What's the dish called?

Crying tiger beef...
(LAUGHS) What's the dish called?

Crying tiger beef tacos.

I'm gonna do the beef.

I throw it in the cornflour

and flash-fry it
in the deep fryer

for a couple of seconds.

Luke, I reckon a tiny bit more
colour on them

if you can manage.

PAT: Are we still rolling
as we're making?

We don't have enough tortillas

and I'm still making batter
as I'm cooking them.

It's all kind of happening.
I don't know what's going on.

We've got balls being rolled and
we've just got to keep going.

There's three minutes to go.

We're getting the potato
fritters out of the fryer.

The chutneys are looking great.

We've got the bread cut.

I need... I need six.

Keep going, guys. Keep going.
Yes.

We are working overtime now
to bring this dish together.

If we're going to get a dish
on the plate,

we need to just beast mode.

Dot.
Yeah.

They're already ready.
You can dip them and fry them.

Final checks. One minute to go.

Um, do you want to still
deep-fry this bad boy?

When you serve pork crackling,
everyone wants crispy.

We quickly think that popping it
in the deep fryer

is going to puff it up
beautifully.

We're just going to portion out
all the pork

and then build from there.

So we've got the rotis going.
We've got the slaw station.

Roti, pork, garnish
and then out.

Our pork is ready for service.

I just hope we've got enough
to serve everyone.

Time to feed the masses.

Ten...
JUDGES: Nine, eight,

seven, six,

five, four,

three, two,

one.

That's it.
Service up!

Love your work.
Love your work.

The MasterChef garden
is pumping.

Pumping!
It is absolutely packed in here.

And, of course, we're joined by
our very special guest,

who's been secretly hovering out
here in the garden, Lily Huynh.

Thank you.

It's been fun being like
a little secret spy and, like,

sussing out what people like.

How many followers have you got
now?

Um, I think just over
nine million.

Nine million? Whoa!

Crazy.

I'm doing what
I absolutely love.

Like, I'm eating, travelling
and...

Sounds terrible!
..sharing my thoughts.

(LAUGHTER)
Not a bad job, eh!

These look so good, Annabel.

Thank you.
Yeah, amazing. Amazing.

We need to put a nice heap of
the pork rendang

on each tostada

and then pineapple
and cucumber salsa,

finished with some toasted
coconut and kaffir lime on top.

They taste epic. I'm so happy.

Thank you. Fantastic.

JACKIE: There are
so many people out there.

Hello.

Oh, my God.
Thank you all for lining up.

These tostadas were flying.
They went so quick.

Make sure you squeeze a little
bit of lime zest on it, too.

It's pretty cool
that we're actually getting

to feed people other than
the judges today.

We'll be back very, very soon.
Not too long. Thank you.

Yes. I'm excited.

ANDY: OK. This is Orange team's
pork rendang tostada.

And, oh, my gosh,
they look good.

They look so enticing,
don't they?

If I saw that walking around
at a festival,

I am hunting it down.
Yeah.

Cheers.

(LOUD CRUNCHING)
POH: Oh, I'm scared now.

JEAN-CHRISTOPHE: Oh, the noise.
The cracking.

Wow.

I think they've absolutely
nailed it.

It's so beautiful
but fun to eat as well.

First bite, I was hit
with that crunch.

And then you sink your teeth
into the pork rendang

and it's absolutely delicious.

It's sweet, tangy,
slightly creamy from the coconut

and it's just
such a flavour bomb.

A really clever idea for them
to use the gyoza wrapper

as the tostada.

It's just got such an amazing
shattery quality.

Yes.

But it matches the robustness of
that rendang.

It's quite a light rendang,
so it's quite saucy.

And the meat is cooked
perfectly.

Like the viral factor, too,
just of the name -

pork rendang tostada.

You're like,
"I know that should be good."

Yeah.
"I need to try that thing."

Yeah.

Get more beef ready, Grace.

Yeah.

Service is up. I am on the beef.

I'm gonna hang out on the fryer
and do the crying tiger beef.

Alright, let's keep moving.

We've got the tortilla.
We've got the beef.

We've got the cucumber pickle.

A little herb salad.

Have you dressed?
I have not dressed.

A beautiful dressing
that Pat's made.

And a little crunchy
peanut topping.

This looks unreal.

Better keep an eye on
the dressing,

so we're not gonna run out,
yeah?

There should be enough,
obviously.

Enough but not being...
Just tell me if I've stinged.

That one's probably
a bit stingy.

Yeah.
Are you busy?

I can take these out of here.
No, two seconds.

I'm there, I'm there.
Righto.

We're sending Luke out to serve
the punters today.

He's not just a pretty face.
He's a real charmer.

Nice work, boys. Let's do it.

I've just tasted our meal.

And it's delicious.

We kind of had some things where
we ran out of a bit of sauce.

And I've never done
tortillas before,

but I feel like they're
definitely in with a shot.

There you go.
Get 'em while they're hot.
Thank you.

Cheers. Looks amazing.
Thank you so much.

No worries, lads.
Beautiful day, isn't it?

OK, this is Red team's
crying tiger beef taco.

What do we think of the look?

It looks pretty good.
Yeah.

Let's do it.

That tortilla is insane.

The fact that Luke's done that
from scratch is so good.

Then we get on to the filling.

My beef - you taste that nice
marinade through it.

Fresh herbs - great.
Cucumber pickle - really tasty.

I just wanted
some sort of sauce.
Yeah.

It feels like it needed
a little bit of fat or zing

just to carry everything
through.

The one bit of meat that was
drenched in sauce for me

was by far
my favourite mouthful.

Yeah, which is such a bummer

because I really see
the vision here.

The flavours are great.

I do like the freshness of
the herbs,

and the tortillas are excellent,

but if it had that sauce
it would be even better.

Yeah, take three,
just take three.

I'm really happy with how
these crispy pork belly rotis

are coming together.

Lydia's gone out,
she's taken some plates

and then she's just come
straight back, pretty much.

We just had to focus on
pumping them out.

Yeah, we got a dozen portions.
Yeah.

It's just, like, not enough.

I'm keeping an eye on the pork,

and I'm kind of keeping an eye
on how many

we're pumping through.

But the portions are getting
pretty low, pretty fast.

We've got to get this pork
out of the oven soon.
Yeah.

I'll do some more.
Yeah.

How long till the pork belly?

Another 15 minutes, I reckon.

We've got hungry people
out there waiting for our pork.

But it's still
in the oven right now.

It's not
an ideal situation to be in.

No-one wants to wait
for their food.

I'm just going to keep going
with the fish.

Vinnie, you are smashing it,
mate.

I'm feeling really, really proud
of the food

that our team
have put out today.

We have to put the fish on
diagonal,

so it doesn't fall off
the plate, OK?

Yeah, yeah, of course.

When the diners eat
our fish taco,

you're gonna get this crisp,
shattering, beer-battered fish,

punchy nam chim seafood mayo

with this sweet and bitter salsa
on there.

We're using a black rice paper

and we're just frying it up
to add a crunch element on top.

Yeah, that's nice, Em.

Every dish needs to be
the exact same as each other

because consistency
is really important.

Alright. Here you go.
Thank you.

No worries.

OK. Purple team,
Asian fish taco.

ANDY: That fish looks
pretty good.

SOFIA: It looks amazing.
Yeah.

Very appetising.

Hmm.

I think it's absolutely
delicious.

They absolutely nailed
the batter on that fish.

It's absolutely perfectly
crispy, moist on the inside.

That pineapple adds
a beautiful element of sweetness

and tanginess that just ties it
all together.

And I love a saucy taco

and it's got a good amount
of mayo in there.

I think the fish was done
perfectly.

The batter is crispy enough
and very thin. I like that.

And the taco... Oh, my God.

It's very tasty.

Would you line up for it,
Jean-Christophe?

I definitely would do, yeah.
Big time.

I think the strength of
this dish absolutely lies

in the battered fish.
Yeah.

Because it's still
really crispy...
Yeah.

..and perfectly cooked.

Oh, I hate to bring
the mood down, guys,

but I think I got the dud.

(GASPS) No!
Yeah.

My fish is severely overcooked,
unfortunately.

No!
It's really dry.

Oh, no.

What a shame.

Oh, hell, yeah.

Yeah!
Yeah!

Pork's out of the oven! Yay!

Yum-yum.

I'm gonna get this in here.
Yeah.

Let's chop this thing up
as fast as we can

and get some of these dishes
back out

to the hungry punters out there.

Oh, yeah.

We're going to get our roti
on hot,

build our slaw up, and then
we've got our pork belly

in the middle
and then our garnishes on top.

OK. These ones are good to go.
OK.

I hope the punters
and judges loved it,

and I really hope it was worth
the wait.

Thank you so much.
Thank you so much. Enjoy that.

Alright, so this is Blue
team's pork belly roti taco.

This is the dish we're
the most worried about.

I think the dish
with the longest line

was from the Blue team.

Everyone was really excited
about it.

They saw pork belly
and they were like,

"Yes, I want to eat this."

It looks pretty great.
It looks very generous.

Especially after waiting
in a long line

and you see the portion is
a good size,

it'll make you happy instantly.

Mm!

Yes.

Jean-Christophe,
what are you doing?

Come on, mate.

Oh, please.
(LAUGHTER)

This is what I love to see,

like, the fusion of
different cultures and cuisines,

but it works so brilliantly.

It is incredible.

I mean, you've got the fattiness
and the crunchiness of

the pork belly,
but it's balanced out

by the freshness
and the acidity of the slaw.

Each bite makes me want to
just keep digging in for more.

Flavour-wise,
you can't fault it.

From like that butteriness of
the roti,

nice caramelisation on it, too.

Pork belly - Aaron has nursed
that thing from start to finish.

There's a beautiful spice rub
on it.

The crackling is nicely
chopped up

and incorporated through
the meat.

And a simple slaw - like,
it's all it really needed.

At the start of the cook,

they were just overthinking
everything.

They've just simplified

and put beautifully-executed
components on the plate.

It's exciting. I'm honestly...

In fact, I'm going to eat it
with my hands.

Oh, hello. Sticky fingers.

It excites me.
Yes.

Yeah!
There he is.

Get it in there.
You just enjoy it.

Yeah, dig in.
Just enjoy it however you want.

Mm.

Go, go, go, go, go out. Go, go.

These dishes are flying out.

I cannot believe how quickly
Olaolu is back in the kitchen

looking for more.

We are feeling the pressure,
yeah.

The balance of this dish
is crucial.

You've got the coriander chutney
that's really bright and spicy.

You've got
a date and tamarind chutney

that's quite sweet and sour.

And you've got
a deep-fried ball.

Can I just get these to go?

Just pause, pause.

I think we've met the brief of
a viral food trend.

We've got the cheese pull.

I'm just happy to have something
on the plate.

Thanks.
There you go. Enjoy.

Cute.

POH: OK, so this is Green team's
cheese ball vada pav.

Ooh, the cheese is oozing.

ANDY: Wow. OK.

It's a mouthful.
Game on. See you at the bottom!

Oh, here we go.

I found the mozzarella surprise!

Got a bit of a cheese pull
there?

I love the creativity of
this dish.

And every time I see someone
bite something

and it's oozing with cheese,
I'm like,

"OK, I really want to try that."

It's definitely tasty.
It is very rich, though.

Yes.

I do wish there was maybe
something

that cut through the richness
a bit more,

even like a bit of a kick of
spice would be good.

That sweet potato mozzarella
stuffed patty

is pretty bloody tasty.

And also, I appreciate that
they've done something

that not many people
would have had.
Yeah.

JEAN-CHRISTOPHE: My concern is

the bread is dominating the dish
too much, for me.

The thing is, it's just carbs

and there is not enough support
with the chutney, the sauces.

Not for you.
No way.

That's the last batch.
Yeah. Great.

We need four tortillas now,
Chef.

Yeah. And then that's it.

Looking around,

everyone's frantically
getting their last dishes out.

But now everyone's wanting
dessert,

so we're starting to get
a pretty hefty line

at our stand.

Alright, I'm coming over
with another for you.

Jack's plating up

and I'm in charge of flipping
and handing them over to him.

They're falling apart a little
bit. They're quite delicate.

Ah, Cas, don't put them
on top of each other.

Yeah, OK.
They've just stuck.

Gotcha.

At least we can scrunch them
and sort of hide...

Yeah.
..stuff.

I'm not too stoked with
how the dish is looking.

It's really shifted from
the initial vision we had.

These crepes are probably not
as stretchy

as when I've made them
previously at home.

There you go.
Thank you.
That's alright.

Alright, it's dessert time.
Who's ready?

Ready!
Yep.

POH: OK, so this is Yellow's
mango pandan mochi crepe.

ANDY: It's not what I thought it
was going to be.

I thought that it
would have been served in,

like, a rolled cigar.

I think he wanted it to eat
like mango and sticky rice.

So I'm gonna suggest this.

How about we do this, right?

And then we do a bit of mop?

JEAN-CHRISTOPHE: No way.

(LAUGHS) "No way,"
Jean-Christophe says!

Oh, the texture's very soft.

It's quite hard to eat.

Yeah, I'm just doing
the whole thing.

It's not that easy either,
to be honest.

I actually can't eat it.

I'm gonna have to go with
Jean-Christophe.

Yeah, I think I need a knife
and fork situation as well.

Interesting.

To be walking around eating this
is very difficult.

Hm.

Imagine if you've got a drink
in one hand.

You just can't get this done.

When I saw the sign,
I was so excited.

But then when you taste it,
it just falls apart.

Yeah, they missed the mark
slightly on that one.

Sofia, me and you talked about
how we wanted it to stretch,

and we'd be able to, like,
pull it like a mochi,

which is, like, what's fun about
the texture.

But they've made the batter

thinking they could just
swap out the milk for coconut,

and it's put too much fat
into it.

And so it's stopped the water
from going in,

which is what creates
the stretch.

If you're selling me mochi,

there needs to be
a mochi-like texture.

Yes.

You want that, like, chew.

I think we're all a little bit
underwhelmed

because there was
so much anticipation about this.

Because when you read
mango pandan mochi crepe,

you're like, "Oh, we're on!"

Yeah.

Woo hoo!

We're done, we're done,
we're done.

Time's up and I had so much fun.

This is 100% the most fun I've
had in the MasterChef kitchen.

Well done, team. Well done.

Well done.
Well done.

Thank you.

ANDY: Congratulations, everyone,

on surviving your first epic
service challenge.

(CHEERING)

And now, someone that
we want you to formally meet.

An absolute expert
on all things viral food.

Let's give it up for Lily Huynh.

(CHEERING)

Thank you.

Lily Huynh pops up all the time
when I'm scrolling.

Always reviewing food,
especially around Melbourne.

That's where I sort of
know her from.

I absolutely loved
the creativity of the dishes

that you put out there.

I can't wait to share some of
your food to my followers,

and I'm sure I'm going to see
a lot more of you guys

and what you guys do,

so you should be really proud
of yourself.

SOFIA: We asked you to bring us
one perfect dish.

A dish that could be
the next viral food sensation.

There were two teams
that really stood out.

Orange team, congratulations.

Oh, my God!

The dumpling skin tostada
was really clever.

And the rendang was
a flavour bomb.

Yes.

The next team had us worried.

But the pivot paid off.

Congratulations...

Blue team!

Congratulations,
Orange and Blue team.

You'll be cooking in tomorrow's
immunity challenge.

And trust me, it is a challenge
you want to win

because there is a big advantage
up for grabs.

This is going to be
a battle tomorrow.

So good night.
ANDY: Cheers, everybody.

ANNOUNCER: Tomorrow night,

this is no ordinary immunity.

(CHEERING)

I love shiny things.

I would love that on my apron.

And this is no ordinary guest.

Khanh Ong!

What's under here absolutely
blew up for me online.

I didn't have any idea
it was going to go so viral.

Oh, my lord.

Captions by Red Bee Media