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ANNOUNCER: Previously
on MasterChef Australia...
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It's Khanh Nguyen!
(APPLAUSE AND CHEERING)
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..he brought three courses
of mind-blowing brilliance...
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00:00:10,600 --> 00:00:12,960
MALISSA: Khanh's entree
is the most beautiful dish
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I've ever seen in my life.
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..in a Pressure Test
pitting the pros...
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Game on.
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..against our home cooks.
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MELISSA: With immunity on the line
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00:00:22,120 --> 00:00:24,040
and reputations at stake,
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the pressure is well and truly on!
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It was actually really good.
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Everything tasted very close.
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I thought the beef was cooked
perfectly.
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And the pastry was great.
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And for a pie,
that's what you want, right?
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And the seasoned professionals
won the day.
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(LAUGHTER)
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Tonight...
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CATH: We're taking on the
professionals at their own game.
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..it's a classic MasterChef challenge
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that will keep you
on the edge of your seat.
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(BIRDSONG)
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(GENTLE MUSIC)
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CATH: I want to cook today!
ADI: Oh, it's 50-50 today.
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50-50 chance.
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Ooh! Let's go, guys!
RUE: Let's do it!
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Ohhh!
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And who are the 3 chefs gonna be?
I know!
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That's been my favourite part of
this week,
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seeing the chefs come in.
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Come in.
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(APPLAUSE AND CHEERING)
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JOCK: Good morning!
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Ohhhh!
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DECLAN: I walk into the kitchen today
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and there's only two benches set up.
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So, I'm not quite sure
what's going on here.
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Look at all this.
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I know.
Wow.
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(CONTESTANTS CHATTER)
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Morning, gang.
CONTESTANTS: Morning.
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We are smack-bang in the middle of
Home Cooks vs Pro Cooks Week.
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Yeah.
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All this week, you're going
head to head against teams of chefs
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from some of Australia's
hottest restaurants.
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All you have to do to be immune
from elimination
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is beat the chefs
in a classic MasterChef challenge.
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You know the drill.
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Grab a token out of the bag.
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If you get green,
you're cooking today.
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50-50.
Ladies first.
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ALL: Ooh!
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(ADI LAUGHS)
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Yes!
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Adi and Cath.
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Oh!
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Ooh!
Declan!
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Deckers is in!
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Alright, guys, let's do it.
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Alright, hold your tokens up for me.
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Declan, Cath, Adi...
Yes?
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..you're up.
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Everyone else, up to the gantry.
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(THEO SPEAKS INDISTINCTLY)
(APPLAUSE)
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Oh, man! Ohhh.
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It's gonna be a big one.
DECLAN: We'll beat them.
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(LAUGHS) Oh, I'm scared!
I'm so scared.
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Good team, guys. We'll do it.
Yeah, yeah, yeah. We'll be OK.
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So exactly who
are you up against today?
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(SIGHS)
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This team's restaurant might sit
on the Brisbane riverfront,
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but it's inspired by
Hong Kong's Stanley Bay.
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They pair the freshest
Australian produce
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with traditional Cantonese flavours.
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The head chef of Stanley Restaurant
in Brisbane,
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please welcome Louis Tikaram
and team!
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ANDY: Yeah!
(ALL CHEER)
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Come on!
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(JOCK SPEAKS INDISTINCTLY)
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Yeah!
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(WHISTLES)
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Stanley is an institution.
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These guys are
at the top of their game.
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They have worked together
for so long.
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They're a well-oiled ship.
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Not who I wanted to see walking
through the doors, to be honest.
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Louis, welcome back
to the MasterChef kitchen!
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Thank you so much. Great to be here.
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Who have you brought with you?
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I've got Ben and Mark, two really
great young chefs from Stanley.
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Talk to us.
How's things going at Stanley?
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Really good.
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Stanley, you know,
it's primarily Cantonese flavours.
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Basically, it's just
all about the produce.
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If you've got the best produce,
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I think you've got
the best Cantonese food.
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So, the seafood, the meat,
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the veggies that come
just from around Brisbane,
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we just let the produce shine
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and just try to bring something new
to, uh...to Queensland.
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Righto. Let's get to it, then.
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Ohh!
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Today's challenge,
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it is a MasterChef classic.
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It has appeared
in almost every season.
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And it's created
some of the best triumphs
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and the biggest tragedies.
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(LAUGHTER)
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We call it...the MasterChef Relay.
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(APPLAUSE AND CHEERING)
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Ha! Ho ho ho!
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Oh, man.
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Oh.
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DECLAN: I've certainly seen
team relays on MasterChef before
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and they are not easy,
they are frantic.
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It's gonna be tough and we just
really have to work as a team.
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So, here's how it's gonna work.
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In your teams of three,
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you'll work together
to create one dish.
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But you're cooking relay fashion -
one after the other.
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Contestants, you guys have got
to think really carefully
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about who you want to cook first
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because they're obviously gonna
decide what you're cooking today
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and what path you go down.
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Today, it ain't your average relay.
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Oh!
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Because today, it's a secret relay.
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Oh!
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You have zero handover time
with your team.
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ALL: Whoa!
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RALPH: What a stitch-up! (LAUGHS)
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CATH: This twist is...
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..uh...I don't know what to say!
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Because, well, I can't say anything,
can I?
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Because I can't communicate!
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Whoa! (LAUGHS)
What is that?
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As if these relays
aren't hard enough!
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Alright, teams,
you've got 75 minutes in total.
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That means 25 minutes
per team member.
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25. OK.
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You can cook anything you want,
sweet or savoury.
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The pantry's open, but the garden
will be closed today.
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And remember, there is no handover,
no transfer of information.
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This is gonna be so fun!
I can't wait for this.
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Contestants, you guys have
a little chat now
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and decide who's gonna cook first
in the MasterChef relay.
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Chefs, because you guys
cook together every day,
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we're gonna decide your order.
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DECLAN: Ooh!
ADI: Wow!
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Gotta give you guys a chance.
Yeah, yeah. Thanks for nothing.
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00:06:52,400 --> 00:06:54,400
Alright, contestants,
have a little chat.
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Oh, gee, what do you want to do?
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I'll go first.
Alright, Deccy.
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Do you want to go second or...?
Yeah, I'll go second.
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I'll go last, yeah?
Alright.
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Contestants, who's cooking first?
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Declan.
Yeah.
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Alright.
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Declan's cooking first.
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Ben, you're cooking first.
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Louis, Mark, Cath, Adi,
out to the garden.
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(CONTESTANTS SHOUT AND APPLAUD)
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DECLAN: Good luck.
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Normally, I would go first.
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I would set it up just like I do
at the restaurant.
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I think Ben's got probably the brunt
of the pressure,
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so let's see how we go.
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Alright, Ben, Declan,
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you've both got 25 minutes
in this first leg of the relay.
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Good luck. Your time starts now.
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(CHEERING)
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DECLAN: OK.
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Ah, shallots, shallots. Yes.
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Just behind.
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The salt, which was here somewhere.
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Go, mate!
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Go, Declan!
Go, Deccy!
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Going first in this cook
and it is a lot of pressure.
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It's pretty tricky coming up
with a dish idea.
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I need to set something up
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that I think these ladies
will be able to finish off
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without communicating at all
with the handover.
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GRACE: What are you making, Declan?
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Um...I'm just gonna set up
some Asian flavours.
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So, Asian sauce, some rice,
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fried shallots.
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RUE: Oh, yum.
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We've got Stanley that specialise
in Chinese Cantonese cooking
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and I'm going down that route as well
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because I've decided we need to go
all-out to impress the judges.
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Oh, fishy!
Oh, recommended.
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I've picked snapper that I want to
steam. That's a no-brainer for me.
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I'm confident that we'll be able
to do a good fish dish.
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I'm going to prepare the snapper
so the girls coming in after me
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can literally grab the fish
and put it in the steam basket.
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This protein will require
about 15 minutes to cook,
198
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so I'll be leaving it for
the last person to cook in our team.
199
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Really, if you guys lose,
nothing happens.
200
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But if we lose, we could be...
we're in the elimination...
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Yeah, we could go that, yeah.
Next week, we could go home.
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So, you know, you guys are pretty
much safe, so think about that.
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All three of you.
All three of us.
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BEN: My name is Benson Skelton.
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I've been cooking
for about 12 years now.
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I started when I was about
15 years old.
207
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So, today, I plan to cook
a Cantonese-style crispy chicken,
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steamed young snapper
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and then just a few little sides
and accompaniments with it.
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Like a banquet style,
not just one dish,
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'cause that's the style of cooking
we do at Stanley Restaurant.
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(STOVE IGNITION CLICKS)
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My priorities are getting
the master stock on for the chicken.
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In my master stock, I've got
soy sauce, water, ginger, garlic.
215
00:10:00,760 --> 00:10:02,080
MALISSA: Ooh, yummy!
216
00:10:02,080 --> 00:10:04,960
We normally use cassia bark, but
I've chosen to use cinnamon today.
217
00:10:04,960 --> 00:10:07,680
Got some Szechuan pepper,
some dried chillis.
218
00:10:07,680 --> 00:10:10,160
CONTESTANTS: Ohhh!
Spicy!
219
00:10:10,160 --> 00:10:11,720
Spicy!
Very flavoursome.
220
00:10:11,720 --> 00:10:14,200
Lots of impact just in that one pot.
221
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Ben, what's happening, mate?
MELISSA: Hi, Ben.
222
00:10:15,760 --> 00:10:18,120
Alright, so we've just started
the master stock
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which we're gonna poach
the chicken in.
224
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Mm-hm.
OK.
225
00:10:20,600 --> 00:10:23,720
It's gonna be a pretty simple
crispy chicken dish with condiments.
226
00:10:23,720 --> 00:10:26,520
We're gonna have some steamed rice,
some greens.
227
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We're gonna have a steamed snapper
as well.
228
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That will come with a nice white soy
229
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with an...uh, fried ginger on top.
230
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So I'm just leaving a few hints
231
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and hopefully they'll be able
to make it work.
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So will they...they'll know
exactly what it is
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00:10:40,080 --> 00:10:42,560
just by what's on the bench, is that
how you're gonna communicate...
234
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Uh, that's what I'm hoping so.
..what's happening?
235
00:10:44,200 --> 00:10:45,720
And if my head stops racing.
236
00:10:45,720 --> 00:10:47,200
You're nervous!
I am, I am.
237
00:10:47,200 --> 00:10:48,240
How nervous?
238
00:10:48,240 --> 00:10:50,800
Uh, first time in the MasterChef
kitchen, so pretty nervous.
239
00:10:50,800 --> 00:10:52,880
Yeah.
I can't wait.
240
00:10:52,880 --> 00:10:55,240
And who doesn't like crispy chicken?
That's it. Yeah.
241
00:10:55,240 --> 00:10:57,680
Yeah. I want all of those things.
Mate, good luck.
242
00:10:57,680 --> 00:10:59,520
Thank you.
243
00:11:01,080 --> 00:11:04,200
It is a bit daunting going up
against the MasterChef contestants
244
00:11:04,200 --> 00:11:06,560
because it is our reputation
on the line.
245
00:11:06,560 --> 00:11:09,040
He's got his little bowls.
I love when they get little bowls.
246
00:11:09,040 --> 00:11:10,520
ANTONIO: They're so
freaking organised.
247
00:11:10,520 --> 00:11:11,560
PHIL: Yeah, yeah.
248
00:11:11,560 --> 00:11:15,520
Stanley is on the line as well, so
the expectations will be quite high.
249
00:11:27,000 --> 00:11:28,880
MALISSA: Wow!
THEO: They're exactly the same.
250
00:11:28,880 --> 00:11:33,400
Declan has chosen pretty much
in the same cuisine as Stanley.
251
00:11:33,400 --> 00:11:38,280
That's a bold move to go up
against giants in their own game.
252
00:11:38,280 --> 00:11:42,520
So, to beat them, they're gonna
have to go above and beyond.
253
00:11:42,520 --> 00:11:45,560
So, yeah, I think
they're up against it, to be honest.
254
00:11:45,560 --> 00:11:48,520
(SIGHS) Alright. So...
255
00:11:48,520 --> 00:11:51,480
I've prepared the snapper
and put the rice on to cook.
256
00:11:51,480 --> 00:11:54,360
Now I need to move on
for setting up Cath.
257
00:11:55,440 --> 00:11:58,160
I prep everything
and sort of have it in order
258
00:11:58,160 --> 00:12:00,240
so when Cath walks in,
259
00:12:00,240 --> 00:12:03,360
she knows, "Alright, fish is there,
steam basket's there.
260
00:12:03,360 --> 00:12:05,120
"We're gonna be doing
a steamed fish."
261
00:12:05,120 --> 00:12:06,960
"There's some sauces there.
262
00:12:06,960 --> 00:12:09,560
She can work on balancing
the flavours of the sauce.
263
00:12:10,560 --> 00:12:12,880
MELISSA: Hello, Declan.
Hello. How are we?
264
00:12:12,880 --> 00:12:14,520
Inspired by the Stanley team...
Yeah.
265
00:12:14,520 --> 00:12:19,360
..I can see some Asian, South-East
Asian flavours going on here.
266
00:12:19,360 --> 00:12:20,360
Yeah.
267
00:12:20,360 --> 00:12:22,600
How are you communicating
with no handover?
268
00:12:22,600 --> 00:12:26,320
Um, I was gonna get some flour,
sprinkle it on the bench...
269
00:12:26,320 --> 00:12:29,760
(LAUGHS) That would be
the Andy Allen approach.
270
00:12:29,760 --> 00:12:34,360
OK. Um, so I'd love to be able to do
a steamed fish with the girls.
271
00:12:34,360 --> 00:12:36,840
Um, and I'm just gonna
set up the base for it
272
00:12:36,840 --> 00:12:40,440
which I think is most important,
is those sauces and those flavours.
273
00:12:40,440 --> 00:12:42,920
Mm-hm.
Um, a rice on, obviously.
274
00:12:42,920 --> 00:12:45,080
Have you eaten at Stanley Road?
275
00:12:45,080 --> 00:12:47,440
I have not, no.
I've eaten there a few times.
276
00:12:47,440 --> 00:12:50,160
Yeah?
Recently too. It's very good.
277
00:12:50,160 --> 00:12:52,040
If you want a chance
at beating these guys...
278
00:12:52,040 --> 00:12:53,760
Yeah?
..you're gonna have to bring it.
279
00:12:53,760 --> 00:12:55,040
OK. Yep.
Seriously.
280
00:12:55,040 --> 00:12:58,280
I thought it was a great idea
to cook Asian against Stanley,
281
00:12:58,280 --> 00:13:00,560
but I'm sort of
second-guessing myself.
282
00:13:01,880 --> 00:13:04,520
Is this gonna be good enough
to beat them?
283
00:13:04,520 --> 00:13:07,560
Now I'm thinking,
"Should I change this dish?"
284
00:13:16,000 --> 00:13:17,920
(TENSE MUSIC)
285
00:13:17,920 --> 00:13:21,200
DECLAN: I thought it was a great idea
to cook Asian against Stanley,
286
00:13:21,200 --> 00:13:23,440
but I'm sort of
second-guessing myself.
287
00:13:23,440 --> 00:13:26,120
Is this gonna be good enough
to beat them?
288
00:13:26,120 --> 00:13:29,000
Now I'm thinking,
"Should I change this dish?"
289
00:13:30,560 --> 00:13:32,240
Nah, there's not enough time.
290
00:13:32,240 --> 00:13:34,200
(SIGHS) Oh...
291
00:13:35,920 --> 00:13:38,240
I don't have enough time
to change this dish.
292
00:13:38,240 --> 00:13:41,800
I just need to make sure that the
flavours I'm putting on the bench
293
00:13:41,800 --> 00:13:43,360
are out of this world.
294
00:13:43,360 --> 00:13:46,560
I just think going up against,
um, these guys and this team,
295
00:13:46,560 --> 00:13:48,400
it's gonna be packed full of flavour,
their food.
296
00:13:48,400 --> 00:13:50,600
So I've sort of got to match that.
297
00:13:53,400 --> 00:13:54,680
MALISSA: Declan,
what are you frying?
298
00:13:54,680 --> 00:13:56,120
Um, fried shallots.
299
00:13:56,120 --> 00:13:58,040
Ooh, that smells so yummy!
300
00:13:58,040 --> 00:13:59,880
(LAUGHS)
Yeah, I'm just going for flavour.
301
00:14:01,760 --> 00:14:03,560
This, then this.
302
00:14:03,560 --> 00:14:05,920
I'm leaving ingredients
on the bench for Cath
303
00:14:05,920 --> 00:14:08,280
so she can make a sauce
for this dish.
304
00:14:08,280 --> 00:14:11,480
Gochujang.
305
00:14:12,480 --> 00:14:15,240
I'm grabbing anything
that can add flavour
306
00:14:15,240 --> 00:14:16,880
and I'm laying them out for her.
307
00:14:16,880 --> 00:14:20,200
Hopefully, this all makes sense
for when she comes in.
308
00:14:20,200 --> 00:14:22,520
We're gonna have to try
and read Declan's mind.
309
00:14:22,520 --> 00:14:25,000
(LAUGHS) I know!
And be like, "What the hell's this?"
310
00:14:25,000 --> 00:14:27,680
ANDY: Ben, Declan,
a fair bit going on here,
311
00:14:27,680 --> 00:14:29,480
but you've only got five minutes
till handover!
312
00:14:29,480 --> 00:14:32,080
Come on, boys!
(CONTESTANTS CHEER)
313
00:14:32,080 --> 00:14:34,840
There's no handover!
Five minutes till change.
314
00:14:34,840 --> 00:14:37,640
BEN: My master stock had
finally reached the boil.
315
00:14:37,640 --> 00:14:39,600
So I dropped the chicken in.
316
00:14:39,600 --> 00:14:42,160
MALISSA: Oh, in goes the chook!
RALPH: Look at that!
317
00:14:42,160 --> 00:14:44,040
I love that!
I love your work.
318
00:14:44,040 --> 00:14:45,320
(TIMER BEEPS)
319
00:14:45,320 --> 00:14:48,480
BEN: I've left a timer on
counting down for the chicken
320
00:14:48,480 --> 00:14:50,920
just to give them an idea
of how long it was on.
321
00:14:50,920 --> 00:14:53,720
My strategy is, um, hopefully
that they will be able to pick up
322
00:14:53,720 --> 00:14:57,000
from what I'm trying to do with the
ingredients I've got laid out here.
323
00:14:57,000 --> 00:14:59,760
Ooh, he's really set them up
very well. That's good to see.
324
00:14:59,760 --> 00:15:00,760
Yeah.
325
00:15:02,040 --> 00:15:05,480
The fish, I just chose to pull out
and leave on the bench
326
00:15:05,480 --> 00:15:08,920
and of my teammates will
hopefully be able to steam it.
327
00:15:08,920 --> 00:15:11,160
Having a look around
seeing that the contestants
328
00:15:11,160 --> 00:15:13,280
are doing the same thing as us.
329
00:15:13,280 --> 00:15:17,080
Looks to me that they're doing
an Asian-style snapper as well.
330
00:15:17,080 --> 00:15:18,600
Kind of battle of the fishes.
331
00:15:18,600 --> 00:15:22,040
Ben, Declan, you have 10 seconds
to wrap up what you're doing.
332
00:15:22,040 --> 00:15:25,720
(TENSE MUSIC)
And...make it count.
333
00:15:31,040 --> 00:15:33,640
Alright, let's go! Tools down.
ANDY: Time's up, gang!
334
00:15:33,640 --> 00:15:37,000
(CONTESTANTS CALL OUT AND CHEER)
Well done, Declan!
335
00:15:37,000 --> 00:15:38,960
Well done.
336
00:15:38,960 --> 00:15:41,040
Let me get the door for you.
337
00:15:41,040 --> 00:15:42,520
Alright.
338
00:15:42,520 --> 00:15:44,920
Well done. See you in a bit.
DECLAN: Thank you.
339
00:15:46,800 --> 00:15:48,160
Get ready, guys.
Here we go.
340
00:15:48,160 --> 00:15:49,920
Contestants,
341
00:15:49,920 --> 00:15:52,120
who's gonna cook next?
342
00:15:52,120 --> 00:15:53,840
Me! It's me!
(LAUGHS)
343
00:15:53,840 --> 00:15:56,120
Stanley Road,
it's gonna be you, Louis.
344
00:15:56,120 --> 00:15:58,040
Let's go!
Aha! (LAUGHS)
345
00:15:58,040 --> 00:16:00,600
Cath, Louis, come on in.
346
00:16:00,600 --> 00:16:02,440
Let's do it, eh?
347
00:16:02,440 --> 00:16:04,000
It's my turn to go in.
348
00:16:04,000 --> 00:16:06,560
There is no communication
349
00:16:06,560 --> 00:16:08,440
between cooks.
350
00:16:09,960 --> 00:16:11,400
There's no handover.
351
00:16:11,400 --> 00:16:15,480
Let's go, Cath! Whoo!
(CONTESTANTS CHEER)
352
00:16:15,480 --> 00:16:17,440
Let's go!
353
00:16:20,560 --> 00:16:22,840
Oh, my God, what has he got here?
354
00:16:22,840 --> 00:16:25,760
I need to work out
what Declan's plan is.
355
00:16:25,760 --> 00:16:27,680
If only I was mind-reader.
356
00:16:27,680 --> 00:16:29,200
OK.
357
00:16:29,200 --> 00:16:32,160
Oh, man,
what does he want me to do here?
358
00:16:32,160 --> 00:16:35,040
Cath looks a bit shell-shocked.
359
00:16:35,040 --> 00:16:38,680
I can see all of these Asian
ingredients on the bench.
360
00:16:38,680 --> 00:16:42,200
So Declan's gone Asian
up against the professionals?!
361
00:16:42,200 --> 00:16:46,280
He's got rice. He's got...
That's still for something or not?
362
00:16:46,280 --> 00:16:48,280
What are you doing there, buddy?
363
00:16:48,280 --> 00:16:50,200
Oh, Cath!
364
00:16:50,200 --> 00:16:53,840
It looks like we're taking on
the professionals at their own game.
365
00:16:53,840 --> 00:16:55,440
He's using those...
366
00:16:55,440 --> 00:16:58,480
I can't believe it. And Asian,
it's not one of my fortes.
367
00:16:58,480 --> 00:17:01,280
So...I'm feeling really nervous
right now.
368
00:17:01,280 --> 00:17:05,000
He's got the wok.
He's gonna steam the fish...maybe.
369
00:17:05,000 --> 00:17:09,080
I'm gonna just maybe that on towards
the end so the water's going.
370
00:17:09,080 --> 00:17:10,880
He's got rice here.
I've just turned that off.
371
00:17:10,880 --> 00:17:14,040
I could see that a lot of liquid had
already gone, so I've done that.
372
00:17:14,040 --> 00:17:17,080
Declan's set up the fish
for steaming and the rice.
373
00:17:17,080 --> 00:17:19,760
So, check -
I know what's going on there.
374
00:17:19,760 --> 00:17:21,280
That's for a sauce, I reckon.
375
00:17:21,280 --> 00:17:25,520
Um, looks like these are gonna be
for the, um, garnish, I would say.
376
00:17:25,520 --> 00:17:29,320
But he's actually left a lot of
condiments out on the bench.
377
00:17:29,320 --> 00:17:32,480
Oh, man, what does
he want me to do here?
378
00:17:32,480 --> 00:17:34,320
I don't know exactly
what they're for,
379
00:17:34,320 --> 00:17:37,400
so I'm not really sure
where he's going with it.
380
00:17:37,400 --> 00:17:40,360
He's got coriander there. Turmeric.
381
00:17:40,360 --> 00:17:42,760
And chilli.
So why's he got the turmeric?
382
00:17:42,760 --> 00:17:44,080
Time's slipping away.
383
00:17:44,080 --> 00:17:46,680
I'm a bit worried now. I've got
all these ingredients on the bench.
384
00:17:46,680 --> 00:17:48,840
I'm really not too sure
what to do with them.
385
00:17:50,080 --> 00:17:53,160
I get on to making a salad
to go with the fish and the rice
386
00:17:53,160 --> 00:17:55,320
whilst I think about what
I'll do with those ingredients.
387
00:17:55,320 --> 00:17:57,120
Oh, Cath, like...
388
00:17:58,160 --> 00:17:59,920
She hasn't done anything.
389
00:18:02,960 --> 00:18:04,840
Chicken.
390
00:18:04,840 --> 00:18:07,280
Communication in the kitchen
is, like, key.
391
00:18:07,280 --> 00:18:08,280
It's everything.
392
00:18:08,280 --> 00:18:10,480
I tell my guys overcommunicate
393
00:18:10,480 --> 00:18:13,280
and that's my number one advice
to any young cooks.
394
00:18:13,280 --> 00:18:14,680
Steamer.
395
00:18:14,680 --> 00:18:20,560
Being thrown in to a kitchen
with absolutely zero communication,
396
00:18:20,560 --> 00:18:23,280
for me, as a control freak,
it's quite daunting.
397
00:18:23,280 --> 00:18:25,960
Dirty stuff.
I'll get on him for that.
398
00:18:25,960 --> 00:18:29,240
My number one goal
is not to become a meme.
399
00:18:30,760 --> 00:18:32,400
Coriander.
400
00:18:32,400 --> 00:18:34,160
Bok choy.
401
00:18:34,160 --> 00:18:35,840
Looking at what Ben set up,
402
00:18:35,840 --> 00:18:38,320
it's clean, structured,
403
00:18:38,320 --> 00:18:41,240
and I'm confident what I need to do.
404
00:18:41,240 --> 00:18:44,320
There's chicken, veg, rice.
405
00:18:44,320 --> 00:18:45,720
Mate, there's a bit going on here.
406
00:18:45,720 --> 00:18:48,280
With doing a lot, that means
there's a lot that can go wrong.
407
00:18:48,280 --> 00:18:50,640
Don't worry, mate.
That's...that's how I like it.
408
00:18:50,640 --> 00:18:53,480
What do you reckon Ben's thinking?
409
00:18:53,480 --> 00:18:57,640
Uh...definitely steamed fish.
410
00:18:57,640 --> 00:19:02,560
And I think this is the beginning
of a master stock chicken.
411
00:19:02,560 --> 00:19:03,560
Yes.
412
00:19:03,560 --> 00:19:05,320
Then he's got deep-fryer set up,
413
00:19:05,320 --> 00:19:08,920
so I think maybe
it might be crispy skin.
414
00:19:08,920 --> 00:19:11,880
What do you think you're gonna
try and do in the next 20 minutes
415
00:19:11,880 --> 00:19:13,360
to get Mark set up?
416
00:19:13,360 --> 00:19:18,840
I'll leave him to do
most of the cooking.
417
00:19:18,840 --> 00:19:21,240
Nice. A true head chef.
I think the... Yeah.
418
00:19:21,240 --> 00:19:25,080
I just fluff around.
So I just do a bit of fluffing.
419
00:19:25,080 --> 00:19:27,000
See, this looks good, right? See?
420
00:19:27,000 --> 00:19:30,360
Oh, Louis, wow! (LAUGHS)
See that? That's like...
421
00:19:30,360 --> 00:19:33,320
Hi, I'm Louis Tikaram.
You can find me at... No.
422
00:19:33,320 --> 00:19:34,640
(LAUGHTER)
423
00:19:34,640 --> 00:19:38,400
So, basically, I'll put together
a few condiments and dip-in stuff.
424
00:19:38,400 --> 00:19:39,960
Yeah.
This is already cooking.
425
00:19:39,960 --> 00:19:41,440
Yeah.
426
00:19:41,440 --> 00:19:43,920
I really want to try and get
everything set up for Mark
427
00:19:43,920 --> 00:19:45,320
as much as possible
428
00:19:45,320 --> 00:19:50,000
so he can just fry the chicken,
steam the fish and put it together.
429
00:19:50,000 --> 00:19:52,320
Stay calm. Stay clear-headed.
430
00:19:52,320 --> 00:19:55,520
Yeah. Don't think too much.
Don't think too much.
431
00:19:55,520 --> 00:19:57,920
Don't have a preconceived idea.
True.
432
00:19:57,920 --> 00:20:00,400
Cath and Louis, 12.5 minutes down,
433
00:20:00,400 --> 00:20:02,840
so you're halfway through
till that silent handover.
434
00:20:02,840 --> 00:20:03,920
Let's go!
435
00:20:03,920 --> 00:20:06,080
(CONTESTANTS CHEER)
Come on!
436
00:20:06,080 --> 00:20:08,000
Go, Cath!
Go, Cath! You're doing good!
437
00:20:09,960 --> 00:20:11,880
Ooh, I've got to cook it
at some stage.
438
00:20:11,880 --> 00:20:13,520
Andy?
ANDY: Yo.
439
00:20:13,520 --> 00:20:16,440
Can you pass me
a big bamboo steamer?
440
00:20:16,440 --> 00:20:18,480
Ohh. Cath, am I allowed
to get him a steamer?
441
00:20:18,480 --> 00:20:21,400
Is that OK?
No, I'm sorry.
442
00:20:21,400 --> 00:20:23,680
(LAUGHTER)
Sorry, Louis. Sorry, no.
443
00:20:23,680 --> 00:20:25,320
Sorry not sorry!
444
00:20:25,320 --> 00:20:27,200
No. Alright, let's go, Cath.
445
00:20:27,200 --> 00:20:29,680
You...you set it. You set the tone.
446
00:20:29,680 --> 00:20:31,560
Oh, no! (LAUGHS)
447
00:20:31,560 --> 00:20:34,560
Oh, yeah, here.
You can use it now if you want to.
448
00:20:34,560 --> 00:20:36,640
(LAUGHTER)
449
00:20:37,640 --> 00:20:39,160
So I've made the salad.
450
00:20:39,160 --> 00:20:42,400
And now I'm just deciding
what Declan really wants me to do
451
00:20:42,400 --> 00:20:44,080
with all of these other ingredients.
452
00:20:44,080 --> 00:20:46,800
This is stressful!
I know, right?
453
00:20:46,800 --> 00:20:50,200
I'm a bit worried about the
MasterChef contestants at the moment.
454
00:20:50,200 --> 00:20:54,040
Declan didn't set up his...his bench
the way that Ben has.
455
00:20:54,040 --> 00:20:56,760
He's got a load of sauces
down one end,
456
00:20:56,760 --> 00:21:00,280
so now it's confusing to Cath
because as soon as someone walks in,
457
00:21:00,280 --> 00:21:02,280
it's on your bench,
"I've got to use it."
458
00:21:02,280 --> 00:21:06,960
OK, so I could see there that Declan
had a few, um, condiments here.
459
00:21:06,960 --> 00:21:10,360
So maybe I'm gonna make a dressing
for it, for at the end, I think,
460
00:21:10,360 --> 00:21:11,800
with these here.
461
00:21:11,800 --> 00:21:14,080
I'm not overly confident
with Asian ingredients,
462
00:21:14,080 --> 00:21:15,920
so I'm gonna stick
with all of the ingredients
463
00:21:15,920 --> 00:21:18,600
that Declan's left on the bench
and make a sauce.
464
00:21:18,600 --> 00:21:21,360
Here we go. Yeah. This is
sort of what I was hoping for.
465
00:21:21,360 --> 00:21:24,160
Building on that sauce that will go
with the steamed fish.
466
00:21:24,160 --> 00:21:26,600
So I'm tasting it as I'm making it,
467
00:21:26,600 --> 00:21:29,200
but I just can't seem
to get those flavours right.
468
00:21:29,200 --> 00:21:31,400
(DRAMATIC MUSIC)
469
00:21:32,560 --> 00:21:35,080
It's so hard not to communicate.
470
00:21:35,080 --> 00:21:36,960
I'm not even sure what I'm doing
471
00:21:36,960 --> 00:21:38,760
is actually what Declan
wanted me to do.
472
00:21:38,760 --> 00:21:41,280
I'm a bit nervous for her and for us.
473
00:21:42,600 --> 00:21:44,120
Hmm, hmm, hmm, hmm, hmm!
474
00:21:44,120 --> 00:21:46,400
I thought that I'd made it
really clear for Cath,
475
00:21:46,400 --> 00:21:47,960
but she looks confused.
476
00:21:49,280 --> 00:21:50,440
OK.
477
00:21:50,440 --> 00:21:52,280
So now I'm really worried.
478
00:21:59,520 --> 00:22:01,440
(TENSE MUSIC)
479
00:22:05,920 --> 00:22:07,880
CATH: It's so hard
not to communicate.
480
00:22:07,880 --> 00:22:09,920
Oh, damn it!
481
00:22:11,640 --> 00:22:13,560
I'm not even sure what I'm doing
482
00:22:13,560 --> 00:22:15,640
is actually what Declan
wanted me to do.
483
00:22:16,760 --> 00:22:18,480
Hmm, hmm, hmm, hmm, hmm!
484
00:22:18,480 --> 00:22:21,440
I'm a bit nervous for her and for us.
485
00:22:21,440 --> 00:22:24,040
I thought that I'd made it
really clear for Cath,
486
00:22:24,040 --> 00:22:25,480
but she looks confused.
487
00:22:25,480 --> 00:22:28,000
So now I'm really worried.
488
00:22:28,000 --> 00:22:29,520
OK.
489
00:22:29,520 --> 00:22:32,600
Oh, man! I'm just gonna
have to figure this out
490
00:22:32,600 --> 00:22:34,760
and try to balance his sauce.
491
00:22:34,760 --> 00:22:37,480
Hey, Louis, how are you going?
492
00:22:37,480 --> 00:22:39,760
I'm really, really, really amazing,
actually.
493
00:22:39,760 --> 00:22:41,760
(ALL LAUGH)
494
00:22:41,760 --> 00:22:43,880
Are you? Oh, really?
495
00:22:43,880 --> 00:22:45,400
Wow! (LAUGHS)
496
00:22:45,400 --> 00:22:47,720
We've seen it before
and we're seeing it again,
497
00:22:47,720 --> 00:22:49,840
time really flies in the relay!
498
00:22:49,840 --> 00:22:53,000
Five minutes till changeover!
Oh, what?!
499
00:22:53,000 --> 00:22:54,720
(APPLAUSE AND CHEERING)
Go, Cath!
500
00:22:57,040 --> 00:22:59,160
LOUIS: I'm gonna cook some rice now
501
00:22:59,160 --> 00:23:02,440
and I've just put on some ginger oil
for the steamed fish
502
00:23:02,440 --> 00:23:04,440
like we do at the restaurant.
503
00:23:04,440 --> 00:23:06,240
In a relay challenge,
504
00:23:06,240 --> 00:23:09,200
the guys knows me,
they know me very well.
505
00:23:09,200 --> 00:23:11,080
Mark is almost like a mini-me.
506
00:23:11,080 --> 00:23:13,600
He's been with me since day one
at Stanley.
507
00:23:13,600 --> 00:23:16,880
He's just gonna be able to read
my mind, fingers crossed.
508
00:23:16,880 --> 00:23:19,000
Mmm. Rice is on.
509
00:23:19,000 --> 00:23:21,640
The steamer's good.
510
00:23:21,640 --> 00:23:23,560
The ginger oil.
511
00:23:23,560 --> 00:23:25,480
Coriander.
512
00:23:25,480 --> 00:23:28,960
The plate's there, chicken's out,
deep-fryer's hot,
513
00:23:28,960 --> 00:23:31,400
condiments are done, fish is ready.
514
00:23:31,400 --> 00:23:33,880
Do the fish for him.
515
00:23:33,880 --> 00:23:35,600
Greens are there.
516
00:23:35,600 --> 00:23:37,240
I think he's just gotta come
517
00:23:37,240 --> 00:23:39,200
and just start to hustle
and put it together.
518
00:23:40,640 --> 00:23:42,640
One minute till handover!
519
00:23:42,640 --> 00:23:44,680
ANDY: Come on, Declan, let's go!
(CONTESTANTS CHEER AND APPLAUD)
520
00:23:44,680 --> 00:23:46,160
CONTESTANT: Go, Cath!
Go, Cath!
521
00:23:46,160 --> 00:23:48,560
My time's nearly up.
I just... I can't believe it.
522
00:23:48,560 --> 00:23:51,960
I've left the sauce for Adi
when she comes in.
523
00:23:51,960 --> 00:23:53,400
Just put that in there...
524
00:23:53,400 --> 00:23:55,600
I just can't seem to get
those flavours right.
525
00:23:55,600 --> 00:23:57,400
There's condiments on one side,
526
00:23:57,400 --> 00:23:59,040
there's condiments
on the other side.
527
00:23:59,040 --> 00:24:01,040
I'm just hoping
that Adi will come in
528
00:24:01,040 --> 00:24:03,000
and she'll be able to fix the sauce.
529
00:24:03,000 --> 00:24:04,240
Quick, quick, quick.
530
00:24:04,240 --> 00:24:06,280
LOUIS: 30 seconds to go.
531
00:24:06,280 --> 00:24:11,080
I would have really wished
for the rice to be boiling.
532
00:24:11,080 --> 00:24:14,400
But it's got maybe a minute
before it boils,
533
00:24:14,400 --> 00:24:16,400
so I'm just gonna leave the lid
on the side
534
00:24:16,400 --> 00:24:18,320
and hopefully Mark
sees the rice boiling,
535
00:24:18,320 --> 00:24:20,800
puts the lid on, turns it down.
536
00:24:20,800 --> 00:24:24,280
Louis and Cath, your time
in the kitchen is over. Tools down.
537
00:24:24,280 --> 00:24:26,360
Time to head to the locker room.
538
00:24:26,360 --> 00:24:27,840
JOCK: Let's go, friends!
ANDY: Come on!
539
00:24:27,840 --> 00:24:31,000
Come on, Louis! Come on, Louis!
Come on, Louis! Come on, Louis!
540
00:24:31,000 --> 00:24:32,480
Come on, mate.
541
00:24:34,240 --> 00:24:36,640
ADI: My brain is just ticking over.
542
00:24:36,640 --> 00:24:39,680
You know, I'm trying
not to get ideas,
543
00:24:39,680 --> 00:24:41,920
but I just know that
I don't want to go down
544
00:24:41,920 --> 00:24:43,800
any sort of an Asian path today
545
00:24:43,800 --> 00:24:45,400
because these boys from Stanley,
546
00:24:45,400 --> 00:24:47,760
they cook Cantonese cuisine
at the top of their game.
547
00:24:47,760 --> 00:24:49,760
We are not going up against that.
548
00:24:49,760 --> 00:24:52,400
Mark and Adi, the kitchen's yours!
549
00:24:52,400 --> 00:24:53,920
Good luck!
550
00:24:53,920 --> 00:24:56,240
You've got 25 minutes
to bring these things together.
551
00:24:56,240 --> 00:24:57,240
ADI: OK.
552
00:24:57,240 --> 00:24:59,760
JOCK: Come on, in you come,
in you come! Let's go!
553
00:24:59,760 --> 00:25:02,360
Let's go, Mark! Back bench.
554
00:25:02,360 --> 00:25:06,600
LOUIS: Mark is a very cool,
calm and collected cat.
555
00:25:06,600 --> 00:25:09,480
Everyone ran in.
Mark...Markie strolled in.
556
00:25:09,480 --> 00:25:12,600
Markie's looking around.
He's doing a bit of a gaze.
557
00:25:12,600 --> 00:25:16,920
Maybe too cool. Maybe his cucumber's
a little too cool. (LAUGHS)
558
00:25:18,920 --> 00:25:23,120
So, as I walk in there, I tried
to figure out as much as I can.
559
00:25:24,600 --> 00:25:25,800
Fryer.
560
00:25:25,800 --> 00:25:30,200
Going in, I was just, like,
expecting it to be, like, all done.
561
00:25:30,200 --> 00:25:33,680
But when I came in, I see that,
"OK, I need to fry the chicken.
562
00:25:33,680 --> 00:25:37,480
"I need to cook the fish and I need
to make the sauce for the fish."
563
00:25:37,480 --> 00:25:38,960
Get the fish on, Mark.
564
00:25:38,960 --> 00:25:41,960
I see the, like, raw fish
on the steamer basket,
565
00:25:41,960 --> 00:25:44,480
so that's Louis's plan, so...
566
00:25:45,840 --> 00:25:49,040
And then I see rice
being boiled in the pot.
567
00:25:49,040 --> 00:25:51,000
And it's all dried out.
568
00:25:51,000 --> 00:25:53,200
It needs some water.
569
00:25:55,520 --> 00:25:57,720
Oh, no!
570
00:25:57,720 --> 00:26:02,280
The cardinal sin of rice
is to stir it.
571
00:26:02,280 --> 00:26:06,760
The first thing Mark does
is give the rice a stir.
572
00:26:06,760 --> 00:26:08,240
Let's just try to fix it.
573
00:26:08,240 --> 00:26:10,920
Like, hopefully
this is gonna fix it.
574
00:26:10,920 --> 00:26:13,560
Next, I need to make the sauce
for the fish.
575
00:26:16,120 --> 00:26:18,840
ANDY: You got the professional chefs
from Stanley doing their thing.
576
00:26:18,840 --> 00:26:20,120
Doing their whole banquet.
577
00:26:20,120 --> 00:26:21,480
Two different proteins.
Yeah.
578
00:26:21,480 --> 00:26:24,240
A lot of different condiments.
Some greens, some rice.
579
00:26:24,240 --> 00:26:25,880
There is a whole feast there.
MELISSA: Yep.
580
00:26:25,880 --> 00:26:27,320
Versus our MasterChef contestants
581
00:26:27,320 --> 00:26:30,880
who have got a steamed fish
and rice and a salad.
582
00:26:30,880 --> 00:26:31,920
Yeah.
Yeah.
583
00:26:31,920 --> 00:26:35,120
It's like... The thing with that is,
if they do that perfectly...
584
00:26:35,120 --> 00:26:36,120
Yeah.
585
00:26:36,120 --> 00:26:40,800
And the guys from Stanley, if they
just stuff up one little element...
586
00:26:40,800 --> 00:26:41,800
Yeah.
587
00:26:41,800 --> 00:26:43,320
..which could be rice,
could be greens,
588
00:26:43,320 --> 00:26:45,960
could be fish, could be chicken,
could be the condiments,
589
00:26:45,960 --> 00:26:47,800
I'm sorry, but our MasterChef
contestants take it home.
590
00:26:47,800 --> 00:26:49,440
It happens all the time, right?
591
00:26:49,440 --> 00:26:51,680
If there are more things to compare,
592
00:26:51,680 --> 00:26:53,320
if there's something that is faulty,
593
00:26:53,320 --> 00:26:56,360
we'll be focused on that
and not on the entire thing.
594
00:26:56,360 --> 00:26:58,720
Adi, there's two main things
595
00:26:58,720 --> 00:27:01,240
that really she's gonna have to
concentrate to get this, right?
596
00:27:01,240 --> 00:27:02,880
Is the fish, you know what I mean?
597
00:27:02,880 --> 00:27:04,960
Like, really nail that
and get the flavour brilliant.
598
00:27:04,960 --> 00:27:07,720
And then the other one is the sauce
for the steamed fish.
599
00:27:07,720 --> 00:27:10,680
I think what we're all
trying to say here is...
600
00:27:10,680 --> 00:27:12,480
This could go either way.
601
00:27:12,480 --> 00:27:15,120
Got some nice garnishings.
602
00:27:15,120 --> 00:27:18,960
Chillies that we're
gonna go with. OK.
603
00:27:18,960 --> 00:27:22,760
We've gone with some sort of
an Asian flavour today,
604
00:27:22,760 --> 00:27:24,640
which I did not want to see.
605
00:27:24,640 --> 00:27:26,280
A little Asian salad.
606
00:27:26,280 --> 00:27:28,240
Coconut.
607
00:27:28,240 --> 00:27:30,080
I'm also a bit concerned
608
00:27:30,080 --> 00:27:34,840
because I'm not sure where in Asia
these flavours are coming from.
609
00:27:34,840 --> 00:27:36,800
We've got gochujang on the table,
610
00:27:36,800 --> 00:27:38,920
there's mirin from Japan,
611
00:27:38,920 --> 00:27:40,640
there's, you know, sesame oil.
612
00:27:40,640 --> 00:27:44,240
Like, yeah, they're Asian flavours,
but from what country?
613
00:27:44,240 --> 00:27:47,360
I just can't believe...
we're doing Asian
614
00:27:47,360 --> 00:27:49,400
against guys who cook
in an Asian restaurant.
615
00:27:49,400 --> 00:27:51,120
Oh, it's really hard to know.
616
00:27:51,120 --> 00:27:54,120
Like, I don't want to completely
go rogue and do my own thing.
617
00:27:54,120 --> 00:27:56,080
So I just think I'm gonna go with it
618
00:27:56,080 --> 00:27:57,960
and hope that the flavours
carry us through.
619
00:28:00,400 --> 00:28:02,400
Adi.
Hi, Andy.
620
00:28:02,400 --> 00:28:04,240
It's just gonna be
a whole fish and rice,
621
00:28:04,240 --> 00:28:07,320
a little salad and sauce
for the fish.
622
00:28:07,320 --> 00:28:09,800
JOCK: Have you tasted it?
I haven't tasted that yet.
623
00:28:09,800 --> 00:28:11,960
And then this?
I don't...
624
00:28:11,960 --> 00:28:13,360
Oof!
I don't know.
625
00:28:13,360 --> 00:28:16,600
There was some of that in the...
(DRAMATIC MUSIC)
626
00:28:16,600 --> 00:28:19,240
Jock looks pretty worried
about the sauce.
627
00:28:19,240 --> 00:28:20,960
I taste it
628
00:28:20,960 --> 00:28:24,320
and it needs a lot of work.
629
00:28:24,320 --> 00:28:25,960
Pretty strong.
630
00:28:25,960 --> 00:28:28,000
Gochujang, we're not gonna use that.
631
00:28:28,000 --> 00:28:30,480
Ketchup manis, no, thank you.
632
00:28:30,480 --> 00:28:33,600
I'm just gonna start adding a few
different things into this sauce
633
00:28:33,600 --> 00:28:37,000
and just keep going and keep going
until I'm happy with the balance.
634
00:28:39,680 --> 00:28:42,360
That fish just needs
a bit of attention.
635
00:28:44,520 --> 00:28:45,960
It's pretty big, the fish.
636
00:28:46,960 --> 00:28:49,640
MELISSA: The most critical part
of this cook is in front of you!
637
00:28:49,640 --> 00:28:51,320
15 minutes to go!
638
00:28:51,320 --> 00:28:54,240
(CONTESTANTS CHEER)
639
00:28:54,240 --> 00:28:56,600
DECLAN: Adi is still working
on the sauce,
640
00:28:56,600 --> 00:28:58,960
but she needs to get that fish on now
641
00:28:58,960 --> 00:29:01,080
if it's gonna have
enough time to cook.
642
00:29:01,080 --> 00:29:03,360
This is stressing me out.
Yeah.
643
00:29:13,320 --> 00:29:15,720
(TENSE MUSIC)
644
00:29:18,440 --> 00:29:20,240
I don't know what my other
two team members
645
00:29:20,240 --> 00:29:21,880
had planned for this sauce,
646
00:29:21,880 --> 00:29:24,160
but I just need
to balance out the flavours.
647
00:29:24,160 --> 00:29:26,440
That fish just needs
a bit of attention.
648
00:29:26,440 --> 00:29:29,280
Oh, there's brown sugar as well.
Soy sauce.
649
00:29:29,280 --> 00:29:31,240
Adi needs to get that fish on now
650
00:29:31,240 --> 00:29:33,200
if it's gonna have
enough time to cook.
651
00:29:34,640 --> 00:29:36,920
Come on. Come on.
Come on, Adi.
652
00:29:36,920 --> 00:29:42,000
I've got chillies, lime,
soy sauce, sugar,
653
00:29:42,000 --> 00:29:45,120
ginger, garlic, some scallions.
654
00:29:45,120 --> 00:29:47,280
I'm pretty happy with the flavours.
655
00:29:47,280 --> 00:29:50,920
Sweet, sour. It's nice.
656
00:29:50,920 --> 00:29:52,920
But time is getting away from me.
657
00:29:52,920 --> 00:29:55,600
She's stressing me out.
Yeah.
658
00:29:55,600 --> 00:29:57,520
Righto.
659
00:29:57,520 --> 00:30:00,480
OK, let's just season this
and get it cooking.
660
00:30:01,480 --> 00:30:03,920
The sauce took me longer
than I expected
661
00:30:03,920 --> 00:30:06,880
and I know I need to get this fish
in the steamer basket.
662
00:30:08,600 --> 00:30:12,360
I hope that I've left enough time.
663
00:30:12,360 --> 00:30:15,440
Mark, Adi, 10 minutes to go!
664
00:30:15,440 --> 00:30:17,320
(ALL CHEER)
665
00:30:17,320 --> 00:30:19,120
ANDY: Come on!
MALISSA: Go, Adi!
666
00:30:21,800 --> 00:30:25,280
RUE: Look at the chicken! Oh, yum!
667
00:30:25,280 --> 00:30:27,200
That looks so good!
668
00:30:27,200 --> 00:30:29,120
Oh, my goodness. This looks amazing.
669
00:30:29,120 --> 00:30:31,800
Hey, Mark.
How are you?
670
00:30:31,800 --> 00:30:33,720
Mate, the bigger question is,
how are you?
671
00:30:33,720 --> 00:30:35,320
There seems to be a lot going on.
672
00:30:35,320 --> 00:30:37,400
What dishes do you think
are happening here?
673
00:30:37,400 --> 00:30:38,960
So, soy sauce,
I'm gonna deep-fry it.
674
00:30:38,960 --> 00:30:41,640
The first thing in mind is, like,
I need to deep-fry the chicken.
675
00:30:41,640 --> 00:30:42,880
Yep.
676
00:30:42,880 --> 00:30:44,840
And then I saw fish
on the steamer basket,
677
00:30:44,840 --> 00:30:46,720
so Louis set it up for me
678
00:30:46,720 --> 00:30:49,080
and, like, probably a big feast
for everyone.
679
00:30:49,080 --> 00:30:51,800
What's going on with the rice?
It's looking a bit dodge in there.
680
00:30:51,800 --> 00:30:53,520
Yeah.
(SUSPENSEFUL MUSIC)
681
00:30:53,520 --> 00:30:56,240
You've got a fair bit of work to do
to bring this together.
682
00:30:56,240 --> 00:30:57,720
A lot that can go wrong.
683
00:30:57,720 --> 00:31:00,600
When you're doing a lot, that means
there's a lot that can go wrong.
684
00:31:00,600 --> 00:31:02,120
Yep.
Let's motor, Mark.
685
00:31:02,120 --> 00:31:03,600
Thank you.
Let's go.
686
00:31:03,600 --> 00:31:06,160
This rice is overcooked.
687
00:31:06,160 --> 00:31:08,040
I put too much water on it.
688
00:31:10,680 --> 00:31:13,400
Mark, how's the rice?
689
00:31:13,400 --> 00:31:15,440
Yeah, it's overcooked.
690
00:31:15,440 --> 00:31:16,720
Going on the plate?
691
00:31:16,720 --> 00:31:18,840
(DRAMATIC MUSIC)
692
00:31:18,840 --> 00:31:21,000
I'm still trying to fix it, but...
693
00:31:22,400 --> 00:31:23,720
..let's try.
694
00:31:23,720 --> 00:31:26,800
Time, it just goes really fast.
695
00:31:26,800 --> 00:31:29,280
As I am cooking,
I haven't even realised
696
00:31:29,280 --> 00:31:31,440
that I only got a few minutes left.
697
00:31:31,440 --> 00:31:32,960
Two minutes to go!
Two minutes!
698
00:31:32,960 --> 00:31:34,920
(CONTESTANTS CHEER AND APPLAUD)
699
00:31:36,160 --> 00:31:38,800
ADI: Everything is down to the wire.
700
00:31:38,800 --> 00:31:40,880
I just need to get this fish
on the plate.
701
00:31:40,880 --> 00:31:43,040
I hope it's been cooking
for enough time.
702
00:31:45,640 --> 00:31:47,880
Every single element
needs to be perfect
703
00:31:47,880 --> 00:31:49,720
if we want to beat Stanley.
704
00:31:49,720 --> 00:31:52,440
Come on, Adi.
Come on, Adi! Come on!
705
00:31:52,440 --> 00:31:54,320
60 seconds!
706
00:31:54,320 --> 00:31:56,160
(CONTESTANTS CHEER)
707
00:31:56,160 --> 00:31:57,760
Come on, Mark.
708
00:31:57,760 --> 00:32:01,960
RHIANNON: Oh, that looks so yummy!
709
00:32:01,960 --> 00:32:06,440
Oh, I think he needs to, like, start
plating, like, five minutes ago.
710
00:32:08,720 --> 00:32:12,840
MARK: I'm trying to figure out,
like, what should I plate first?
711
00:32:12,840 --> 00:32:15,200
I start carving all this chicken.
712
00:32:17,240 --> 00:32:19,880
I grab the fish
steaming on the basket
713
00:32:19,880 --> 00:32:21,400
and I put it on the plate.
714
00:32:22,400 --> 00:32:24,840
But I'm a bit worried
about the rice.
715
00:32:26,400 --> 00:32:28,560
It would have been nice
to put the rice there,
716
00:32:28,560 --> 00:32:32,000
but it's better for me
not to put the rice with it
717
00:32:32,000 --> 00:32:34,160
because, you know,
it's not really a good one.
718
00:32:34,160 --> 00:32:37,840
Oh, damn, burnt rice.
It's annoying, isn't it?
719
00:32:37,840 --> 00:32:40,080
Gantry, let's do this!
720
00:32:40,080 --> 00:32:44,080
ALL: 10, 9, 8, 7,
721
00:32:44,080 --> 00:32:45,800
6, 5,
722
00:32:45,800 --> 00:32:48,280
4, 3,
723
00:32:48,280 --> 00:32:49,960
2, 1!
724
00:32:49,960 --> 00:32:53,120
Relay's done!
(APPLAUSE AND CHEERING)
725
00:32:53,120 --> 00:32:55,400
(JOCK LAUGHS)
726
00:32:55,400 --> 00:32:56,960
MALISSA: Well done!
727
00:32:56,960 --> 00:32:59,600
Hey, hey, well done!
Good job!
728
00:32:59,600 --> 00:33:02,280
I don't know, I don't know,
I don't know.
729
00:33:03,280 --> 00:33:07,240
I fumbled with the rice.
It was so good watching this.
730
00:33:07,240 --> 00:33:09,200
Looks good.
You got it all done.
731
00:33:09,200 --> 00:33:11,280
It's just the rice I'm missing.
732
00:33:11,280 --> 00:33:13,080
Look, we got it up.
DECLAN AND CATH: Yeah.
733
00:33:13,080 --> 00:33:15,880
I just hope that
I've cooked the fish properly.
734
00:33:15,880 --> 00:33:16,880
Yeah.
735
00:33:16,880 --> 00:33:19,240
'Cause if that's the thing
that makes us lose today,
736
00:33:19,240 --> 00:33:20,640
that's gonna be on me.
737
00:33:20,640 --> 00:33:21,640
No.
738
00:33:21,640 --> 00:33:25,600
Oh, I think we did pretty good
with it. Yeah, it looks promising.
739
00:33:25,600 --> 00:33:27,440
'Promising'?
740
00:33:28,440 --> 00:33:29,720
It looks very good!
741
00:33:29,720 --> 00:33:31,800
(LAUGHS)
742
00:33:31,800 --> 00:33:34,360
Mark was maybe too cruisy.
743
00:33:34,360 --> 00:33:37,040
I'm from Mullumbimby,
but he was very cruisy, yeah.
744
00:33:37,040 --> 00:33:40,640
But he knows more than me
and I feel like I wanna eat it,
745
00:33:40,640 --> 00:33:43,240
so that's always
how I judge everything.
746
00:33:43,240 --> 00:33:45,360
Hopefully good enough
for the judges.
747
00:33:47,440 --> 00:33:52,160
The old MasterChef Relay made even
more interesting by no handover.
748
00:33:52,160 --> 00:33:55,880
A tale of two
very different benches today.
749
00:33:55,880 --> 00:33:57,480
Contestants v the pros.
750
00:33:58,760 --> 00:34:01,520
We'd love to taste the dishes
by team Stanley!
751
00:34:01,520 --> 00:34:03,760
Yeh-yah!
Whoo!
752
00:34:03,760 --> 00:34:05,680
LOUIS: Bringing our food
to the judges,
753
00:34:05,680 --> 00:34:08,640
it's Stanley's reputation
on the line.
754
00:34:08,640 --> 00:34:11,120
The MasterChef contestants' dish,
it looks great.
755
00:34:11,120 --> 00:34:13,280
They chose to, you know, cook Asian
756
00:34:13,280 --> 00:34:15,920
and then they've done
a steamed fish as well!
757
00:34:15,920 --> 00:34:17,800
So we're not comparing
apples and pears.
758
00:34:17,800 --> 00:34:19,520
We're comparing apples
and apples here,
759
00:34:19,520 --> 00:34:23,600
so I think it's anyone's challenge
at this point.
760
00:34:30,000 --> 00:34:31,520
ANNOUNCER: In the mood to cook?
761
00:34:31,520 --> 00:34:36,120
Grab your aprons and try these
delicious MasterChef-approved recipes
762
00:34:36,120 --> 00:34:37,600
on 10 play.
763
00:34:40,160 --> 00:34:42,360
(TENSE MUSIC)
764
00:34:43,560 --> 00:34:45,120
Talk us through your menu.
765
00:34:45,120 --> 00:34:47,680
LOUIS: Well, we did
a crispy-skin chicken,
766
00:34:47,680 --> 00:34:49,680
uh, steamed fish,
ginger and shallot,
767
00:34:49,680 --> 00:34:52,280
and some steamed Asian greens,
bok choy,
768
00:34:52,280 --> 00:34:54,680
just with simply with oyster sauce.
769
00:34:54,680 --> 00:34:57,880
So a little bit of a mix and match
with the condiments there.
770
00:34:57,880 --> 00:34:59,560
There's chilli if you like it hot.
771
00:34:59,560 --> 00:35:01,360
Salt if you want it
a bit more salty.
772
00:35:01,360 --> 00:35:03,520
The shallot ginger relish
just to mellow it out.
773
00:35:03,520 --> 00:35:06,920
Looking at the offering that
you guys created in this relay
774
00:35:06,920 --> 00:35:09,680
with no handover whatsoever,
are you happy?
775
00:35:09,680 --> 00:35:12,440
Yeah. I feel very proud.
776
00:35:12,440 --> 00:35:15,440
Um, it's something
I've always told the boys
777
00:35:15,440 --> 00:35:19,000
to always think of
balancing a full meal
778
00:35:19,000 --> 00:35:20,720
rather than a dish.
779
00:35:20,720 --> 00:35:23,760
And when I came out
and I saw a few proteins and spices,
780
00:35:23,760 --> 00:35:25,480
I felt really happy.
781
00:35:25,480 --> 00:35:31,320
Um, I have to ask, Asian banquet,
Cantonese banquet, no rice?
782
00:35:33,520 --> 00:35:35,520
Oh, Mark's on a keto diet,
so he's...
783
00:35:35,520 --> 00:35:37,400
(LAUGHTER)
784
00:35:37,400 --> 00:35:39,000
He's, uh... We call him...
785
00:35:39,000 --> 00:35:41,080
He's from the Philippines,
so he's Tito Keto.
786
00:35:41,080 --> 00:35:43,000
Tito Keto!
So, yeah, he's my Tito Keto.
787
00:35:43,000 --> 00:35:45,000
Amazing.
So he said, "Absolutely not, Louis.
788
00:35:45,000 --> 00:35:47,240
"No. I'm just looking after
your health."
789
00:35:48,240 --> 00:35:51,760
No lid on the rice.
It had consequences.
790
00:35:51,760 --> 00:35:54,720
You checked it. No good.
Didn't serve it.
791
00:35:54,720 --> 00:35:56,360
Yep.
792
00:36:23,840 --> 00:36:25,720
Well, gentlemen...
793
00:36:27,440 --> 00:36:28,960
..it's delicious.
794
00:36:31,400 --> 00:36:33,120
Perfect cooking on the fish.
795
00:36:33,120 --> 00:36:35,040
It's really, really beautiful.
796
00:36:35,040 --> 00:36:38,320
And, you know, cutting the tail off
and trimming it the way you did
797
00:36:38,320 --> 00:36:41,040
just to make sure that it was
cooked perfectly, every part of it,
798
00:36:41,040 --> 00:36:44,320
rather than having an overcooked
tail piece is very clever.
799
00:36:46,080 --> 00:36:48,920
The sauce is delicate
but packed full of flavour
800
00:36:48,920 --> 00:36:52,120
and it complements the flavour
of snapper beautifully.
801
00:36:52,120 --> 00:36:53,680
It's so delicious.
802
00:36:53,680 --> 00:36:56,440
Chicken, um, twice cooked,
crispy skin,
803
00:36:56,440 --> 00:36:59,640
just with three very simple
condiments, you know, ideal.
804
00:36:59,640 --> 00:37:01,000
That is absolutely perfect.
805
00:37:02,480 --> 00:37:05,080
Got the texture of
master stock chicken
806
00:37:05,080 --> 00:37:07,240
and then you've got that crispy skin
over the top.
807
00:37:07,240 --> 00:37:09,760
Um, I've got no...faults.
808
00:37:09,760 --> 00:37:11,920
Even the sides,
the bok choy with the oyster sauce,
809
00:37:11,920 --> 00:37:13,920
I mean, I've got no faults
with any of it.
810
00:37:13,920 --> 00:37:16,440
It is all perfectly executed.
811
00:37:16,440 --> 00:37:18,760
Well done, guys.
Thanks, Jock. Thank you.
812
00:37:21,040 --> 00:37:24,440
Clean, classic,
considerate Cantonese cooking
813
00:37:24,440 --> 00:37:26,240
with modern considerations.
814
00:37:26,240 --> 00:37:28,840
I'm absolutely here for it
any day of the week
815
00:37:28,840 --> 00:37:32,600
and that's why you are who you are
and you have an amazing team.
816
00:37:32,600 --> 00:37:34,880
The fish is just
such a thing of beauty
817
00:37:34,880 --> 00:37:36,960
to have something
so clean and simple
818
00:37:36,960 --> 00:37:40,040
and yet so delicate and complex
at the same time.
819
00:37:40,040 --> 00:37:42,960
You've managed to balance the holy
trinity of all of the flavours
820
00:37:42,960 --> 00:37:46,360
that make Cantonese cuisine perfect
right there.
821
00:37:46,360 --> 00:37:48,840
And then, of course, the chicken,
beautiful texture on the skin.
822
00:37:48,840 --> 00:37:50,560
Cuisson was absolutely perfect.
823
00:37:50,560 --> 00:37:54,280
And then just having that modern
touch of three separate ways
824
00:37:54,280 --> 00:37:57,600
that you can experience the
different dimensions of the chicken
825
00:37:57,600 --> 00:38:00,120
and the layers of flavour
within that master stock,
826
00:38:00,120 --> 00:38:02,680
it...it's just...
it's unstoppable food.
827
00:38:02,680 --> 00:38:04,800
Thank you. Thanks, Mel.
828
00:38:04,800 --> 00:38:07,240
Yeah, there's...there's literally
no faults in it at all.
829
00:38:07,240 --> 00:38:08,840
You're not trying to
reinvent the wheel here.
830
00:38:08,840 --> 00:38:12,000
It's just simple food done
at its absolute best.
831
00:38:12,000 --> 00:38:15,240
Um, you guys are famous
for this stuff
832
00:38:15,240 --> 00:38:18,600
and I'm so glad that you've come into
the kitchen and really showed off
833
00:38:18,600 --> 00:38:20,920
and that's exactly what you've done,
so, well done, fellas.
834
00:38:20,920 --> 00:38:22,480
Well done.
835
00:38:33,120 --> 00:38:35,800
Next up is the contestants.
836
00:38:35,800 --> 00:38:37,400
(GANTRY CONTESTANTS
CHEER AND APPLAUD)
837
00:38:39,640 --> 00:38:42,320
ADI: I am starting to get nervous.
838
00:38:42,320 --> 00:38:46,480
The guys from Stanley have just got
amazing feedback from the judges.
839
00:38:46,480 --> 00:38:49,960
So, our dish needs to be perfect
to get a win.
840
00:38:55,160 --> 00:38:57,920
Alright, Declan,
you went first, so...
841
00:38:57,920 --> 00:38:59,640
Yeah.
Tell me, what's the dish?
842
00:38:59,640 --> 00:39:02,040
Um, so we've got steamed snapper,
843
00:39:02,040 --> 00:39:05,120
um, and we've got a salad
and coconut rice with it.
844
00:39:07,400 --> 00:39:09,160
Adi, having to bring it home,
845
00:39:09,160 --> 00:39:12,040
there's a lot of pressure,
obviously, to...to get it right,
846
00:39:12,040 --> 00:39:14,760
to cook the fish really nicely
as well.
847
00:39:14,760 --> 00:39:17,000
Do you think you've done a good job?
I hope so.
848
00:39:17,000 --> 00:39:19,760
What about the sauce,
the dressing for the fish?
849
00:39:19,760 --> 00:39:22,640
I tasted the one on the bench,
it was a bit "How you going?"
850
00:39:22,640 --> 00:39:24,400
Did you rectify it?
Yeah, I did.
851
00:39:24,400 --> 00:39:26,960
Cool. Alright. Shall we taste it?
Please!
852
00:39:28,520 --> 00:39:31,080
(TENSE MUSIC)
853
00:39:51,000 --> 00:39:53,560
(TENSE MUSIC)
854
00:40:18,960 --> 00:40:20,000
The old relay.
855
00:40:20,000 --> 00:40:22,680
We did make it even more tough
for you guys
856
00:40:22,680 --> 00:40:25,040
by not having any verbal changeover.
857
00:40:26,040 --> 00:40:28,600
Um, unfortunately, I think
it's got the better of you guys.
858
00:40:31,440 --> 00:40:33,680
I'll start with the fish.
It's just a tad under.
859
00:40:33,680 --> 00:40:34,680
ADI: OK.
860
00:40:34,680 --> 00:40:38,240
The dressing - it was good.
It just needed to be flooded in it.
861
00:40:38,240 --> 00:40:39,560
You know?
Yeah.
862
00:40:39,560 --> 00:40:41,160
It should've been
in some sort of bowl
863
00:40:41,160 --> 00:40:44,000
so you could've literally just gone
absolutely crazy with that dressing
864
00:40:44,000 --> 00:40:45,440
because, yeah,
steamed snapper's nice,
865
00:40:45,440 --> 00:40:47,960
but it really needs something
to take it to the next level.
866
00:40:47,960 --> 00:40:49,440
Yeah.
867
00:40:49,440 --> 00:40:52,080
The salad - some nice textures in
there, some nice flavours in there.
868
00:40:52,080 --> 00:40:56,720
If this was going to be you trying
to take down the lords back there...
869
00:40:56,720 --> 00:40:57,840
Yeah.
870
00:40:57,840 --> 00:41:00,480
..it really needed to be, like,
everything needed to be peaking.
871
00:41:00,480 --> 00:41:01,560
Yeah.
872
00:41:03,160 --> 00:41:05,840
I love that you guys throw
yourselves into challenges
873
00:41:05,840 --> 00:41:08,400
with so much enthusiasm
no matter what it is
874
00:41:08,400 --> 00:41:10,120
because that is to be commended.
875
00:41:10,120 --> 00:41:13,320
It's not easy in this kitchen
and that's not lost on us.
876
00:41:13,320 --> 00:41:14,720
Well done, guys.
Thanks, guys.
877
00:41:14,720 --> 00:41:16,400
Thanks, guys. Thank you.
878
00:41:16,400 --> 00:41:17,680
ADI: Oh!
879
00:41:19,960 --> 00:41:22,880
Sorry, guys.
I can't believe I undercooked it.
880
00:41:26,360 --> 00:41:30,840
The MasterChef Relay is
a classic challenge for a reason.
881
00:41:30,840 --> 00:41:35,600
It's exceptionally challenging for
both amateurs and professionals.
882
00:41:35,600 --> 00:41:39,880
Both teams put in considerable
efforts for today's relay,
883
00:41:39,880 --> 00:41:42,800
but the runaway winners
were team Stanley.
884
00:41:42,800 --> 00:41:45,400
(APPLAUSE)
885
00:41:48,200 --> 00:41:50,600
Yeah, they did.
886
00:41:50,600 --> 00:41:52,560
Louis, Ben, Mark, congratulations.
887
00:41:52,560 --> 00:41:55,040
You guys cooked
like a well-oiled machine.
888
00:41:55,040 --> 00:41:58,640
All those services spent
side by side at Stanley
889
00:41:58,640 --> 00:42:00,560
has definitely set you up
for success
890
00:42:00,560 --> 00:42:03,840
and, today, we were
the beneficiaries of just that.
891
00:42:04,840 --> 00:42:07,760
We appreciate you guys coming
into the MasterChef kitchen
892
00:42:07,760 --> 00:42:12,200
and giving us a glimpse of just
how the professionals get it done.
893
00:42:12,200 --> 00:42:14,600
Great work, guys.
Thanks so much for coming in.
894
00:42:19,440 --> 00:42:21,640
Of course, this means
Cath, Declan and Adi,
895
00:42:21,640 --> 00:42:25,120
you'll be joining the four on the
end there in Sunday's elimination.
896
00:42:26,360 --> 00:42:29,240
So, Rue, Theo, Brent...
Yeah? (LAUGHS)
897
00:42:29,240 --> 00:42:30,880
..no more tokens.
898
00:42:30,880 --> 00:42:33,000
It's no secret.
You guys have waited long enough.
899
00:42:33,000 --> 00:42:37,080
And tomorrow, it's your turn to
take on a bunch of professionals.
900
00:42:37,080 --> 00:42:39,960
And, of course,
following the trend of this week,
901
00:42:39,960 --> 00:42:43,680
it will be in another
classic MasterChef challenge.
902
00:42:43,680 --> 00:42:46,160
So, go home, put those feet up,
get some rest,
903
00:42:46,160 --> 00:42:48,520
come back firing
'cause you're gonna need it.
904
00:42:48,520 --> 00:42:50,280
See you, guys.
Thank you.
905
00:42:50,280 --> 00:42:51,640
(BRIGHT MUSIC)
906
00:42:51,640 --> 00:42:53,120
DECLAN: Good job, gents.
907
00:42:53,120 --> 00:42:54,600
LOUIS: Thank you.
908
00:42:54,600 --> 00:42:56,040
MALISSA: Well done!
909
00:42:59,040 --> 00:43:01,960
NARRATOR: Tomorrow night
on MasterChef Australia...
910
00:43:01,960 --> 00:43:06,000
From Serai in Melbourne,
Ross Magnaye and his team!
911
00:43:06,000 --> 00:43:07,400
Let's go!
Yes!
912
00:43:07,400 --> 00:43:11,400
..it's the last chance
to take down the pros
913
00:43:11,400 --> 00:43:12,960
and win immunity.
914
00:43:12,960 --> 00:43:15,120
It's my time to shine.
915
00:43:15,120 --> 00:43:16,960
I've just gotta back myself
and go for it.
916
00:43:16,960 --> 00:43:18,960
But...
We want to win.
917
00:43:18,960 --> 00:43:20,360
It's a challenge.
I'm competitive.
918
00:43:20,360 --> 00:43:21,560
We have to win.
919
00:43:21,560 --> 00:43:23,040
..it will take one...
920
00:43:23,040 --> 00:43:24,680
RALPH: I'm setting
the kitchen on fire.
921
00:43:24,680 --> 00:43:26,360
..incredible...
(SIGHS)
922
00:43:26,360 --> 00:43:27,480
..balancing act.
923
00:43:27,480 --> 00:43:28,560
ANDY: What's
more important,
924
00:43:28,560 --> 00:43:30,440
time or ingredients?
925
00:43:30,440 --> 00:43:31,520
Come on.
926
00:43:31,520 --> 00:43:32,960
MELISSA: Go, Brent!
927
00:43:32,960 --> 00:43:34,960
Captions by Red Bee Media
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