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These are the user uploaded subtitles that are being translated: 1 00:00:01,000 --> 00:00:03,280 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,480 --> 00:00:07,680 ..Hong Kong hosted our home cooks... 3 00:00:07,680 --> 00:00:09,440 Just look at this, you know? 4 00:00:09,440 --> 00:00:11,680 I'm still pinching myself that I'm in Hong Kong. 5 00:00:11,680 --> 00:00:14,520 ..for a week of dazzling dishes. 6 00:00:14,520 --> 00:00:16,960 JEAN-CHRISTOPHE: What you've done is really special. 7 00:00:16,960 --> 00:00:18,720 POH: You've done brilliantly. 8 00:00:18,720 --> 00:00:20,920 Honestly, I would eat that whole thing. 9 00:00:20,920 --> 00:00:22,320 It's amazing. 10 00:00:22,320 --> 00:00:27,280 Nat made the best version of Vicky Cheng's Michelin star dish. 11 00:00:27,280 --> 00:00:29,320 ANDY: This is when you really turn from a home cook 12 00:00:29,320 --> 00:00:31,160 into the chefs amongst them. 13 00:00:31,160 --> 00:00:32,880 And... Wow! 14 00:00:32,880 --> 00:00:35,280 ..Nat and Darrsh won immunity 15 00:00:35,280 --> 00:00:37,160 with their sensational street food. 16 00:00:37,160 --> 00:00:38,280 (CHEERING) 17 00:00:38,280 --> 00:00:39,800 Deep-fried team, 18 00:00:39,800 --> 00:00:40,960 you're immune! 19 00:00:40,960 --> 00:00:41,960 (CHEERING) 20 00:00:43,160 --> 00:00:44,720 Tonight, 21 00:00:44,720 --> 00:00:47,080 they've brought a bit of Hong Kong 22 00:00:47,080 --> 00:00:49,600 back to the MasterChef kitchen, 23 00:00:49,600 --> 00:00:52,760 and there's only one more chance 24 00:00:52,760 --> 00:00:54,000 at immunity. 25 00:01:04,160 --> 00:01:05,440 Back in Melbourne. 26 00:01:05,440 --> 00:01:06,840 Back to it. 27 00:01:06,840 --> 00:01:08,640 Yeah. It's good. 28 00:01:08,640 --> 00:01:09,880 What a week we had. 29 00:01:09,880 --> 00:01:11,440 It was a cracking week. 30 00:01:11,440 --> 00:01:12,760 Let's go, guys. 31 00:01:12,760 --> 00:01:14,600 A trip in Hong Kong was awesome, 32 00:01:14,600 --> 00:01:18,400 like, and what I've learnt I think you can't teach somebody. 33 00:01:18,400 --> 00:01:19,760 We just had a ball. 34 00:01:34,840 --> 00:01:36,160 ANDY: Here they are! 35 00:01:36,160 --> 00:01:37,160 (APPLAUSE) 36 00:01:37,160 --> 00:01:38,880 What the hell is this? Ha-ha! 37 00:01:41,280 --> 00:01:43,120 Welcome home, everybody! 38 00:01:43,120 --> 00:01:44,120 Come on down. 39 00:01:47,200 --> 00:01:48,200 We're back! 40 00:01:48,200 --> 00:01:49,920 (LAUGHTER) 41 00:01:49,920 --> 00:01:51,320 Sav, it's good to see ya. 42 00:01:51,320 --> 00:01:52,400 We missed ya! 43 00:01:52,400 --> 00:01:53,480 Oh. 44 00:01:53,480 --> 00:01:55,160 It is what it is, but it's fine. 45 00:01:55,160 --> 00:01:56,440 Missed you guys, too. Maybe. 46 00:01:56,440 --> 00:01:57,880 Hey, but lucky for you, 47 00:01:57,880 --> 00:02:00,080 you got a shot for immunity today. 48 00:02:00,080 --> 00:02:01,320 Hell, yeah. 49 00:02:01,320 --> 00:02:03,640 I do have the FOMO of not being in Hong Kong, 50 00:02:03,640 --> 00:02:06,080 especially with the opportunity to get immunity. 51 00:02:06,080 --> 00:02:07,240 But today is the day. 52 00:02:08,440 --> 00:02:10,160 I hope you're feeling lucky, 53 00:02:10,160 --> 00:02:12,560 because today's immunity challenge is... 54 00:02:16,200 --> 00:02:18,040 ..a lucky dip! Whoo-hoo! 55 00:02:19,600 --> 00:02:24,480 Beneath these cloches are 30 Hong Kong-inspired ingredients. 56 00:02:24,480 --> 00:02:25,560 One at a time, 57 00:02:25,560 --> 00:02:28,160 you will pick two cloches, 58 00:02:28,160 --> 00:02:29,840 and reveal the ingredient beneath. 59 00:02:31,600 --> 00:02:33,520 Whatever it is 60 00:02:33,520 --> 00:02:35,240 is what you'll be cooking with today. 61 00:02:37,400 --> 00:02:40,280 If you're not happy with the ingredient that's revealed, 62 00:02:40,280 --> 00:02:41,520 you can pick another one. 63 00:02:44,760 --> 00:02:48,040 But you can only swap once. 64 00:02:49,280 --> 00:02:53,160 Once you swap, the ingredient you didn't want goes out of play. 65 00:02:55,200 --> 00:02:59,520 I'm just praying that some good fortune shines down on me, 66 00:02:59,520 --> 00:03:03,080 and I end up with two things that I actually know how to use. 67 00:03:03,080 --> 00:03:04,680 Let's see who's up first. 68 00:03:04,680 --> 00:03:05,840 I'm so pleased. 69 00:03:10,280 --> 00:03:11,280 Hi, Chef. 70 00:03:15,600 --> 00:03:17,440 Well, there's only one left! (LAUGHS) 71 00:03:17,440 --> 00:03:18,520 OK! 72 00:03:18,520 --> 00:03:20,440 Lucky number five. 73 00:03:20,440 --> 00:03:22,200 Harry, you're first cab off the rank. 74 00:03:22,200 --> 00:03:25,400 Shall we go for a stroll down Lucky Dip Lane? 75 00:03:28,000 --> 00:03:29,040 I've got a tactic here. 76 00:03:29,040 --> 00:03:32,080 I'm not going to worry about trying to decide which things do. 77 00:03:32,080 --> 00:03:33,080 Yeah. 78 00:03:34,200 --> 00:03:35,200 Oh, my gosh! 79 00:03:35,200 --> 00:03:36,320 (LAUGHS) 80 00:03:36,320 --> 00:03:38,640 Very specific. That's it? That's the one. 81 00:03:38,640 --> 00:03:40,160 Why did you go straight to this one? 82 00:03:40,160 --> 00:03:43,840 So I've just gone the day of Lily's birthday, my wife. 83 00:03:43,840 --> 00:03:45,000 I love it. 84 00:03:45,000 --> 00:03:48,720 OK, Harry, I hope Lily's birthday serves you some good fortune. 85 00:03:48,720 --> 00:03:50,800 Are you ready? Yeah, I'm ready, Poh. 86 00:03:52,000 --> 00:03:54,240 Please make one of these cloches some seafood. 87 00:03:56,080 --> 00:03:57,280 It is... 88 00:03:59,600 --> 00:04:00,920 Black cardamom? Black cardamom. 89 00:04:00,920 --> 00:04:02,320 OK, cool. Oh! 90 00:04:02,320 --> 00:04:03,720 Yeah. That's good. 91 00:04:03,720 --> 00:04:06,200 It's a pretty strong ingredient, you know, it's pungent, 92 00:04:06,200 --> 00:04:08,880 it's got, like, a nice smokiness and earthiness to it. 93 00:04:08,880 --> 00:04:10,440 I think I'll stick with it. Stick with it? 94 00:04:10,440 --> 00:04:12,240 Yep. Alright, Harry, it's official. 95 00:04:12,240 --> 00:04:14,600 Your first ingredient is black cardamom. 96 00:04:14,600 --> 00:04:15,720 Cool. Sounds good. 97 00:04:15,720 --> 00:04:17,080 Alright. Shall we go for another walkie? 98 00:04:17,080 --> 00:04:18,760 Let's go. Let's go. 99 00:04:18,760 --> 00:04:20,440 Um... I'll just, I'll follow you. 100 00:04:20,440 --> 00:04:22,200 I think I'm just gonna go this one here, Poh. 101 00:04:22,200 --> 00:04:24,200 You're so decisive! I'm making it easy for you, yeah. 102 00:04:24,200 --> 00:04:25,280 I love it. 103 00:04:25,280 --> 00:04:26,960 OK, and is this... 104 00:04:26,960 --> 00:04:29,120 This is the month of Lily's birthday. 105 00:04:29,120 --> 00:04:30,320 Lily's birthday. OK. Yeah. 106 00:04:30,320 --> 00:04:31,480 Imagine if I got it wrong! 107 00:04:31,480 --> 00:04:34,760 (LAUGHTER) 108 00:04:34,760 --> 00:04:37,440 No, I'm confident. Alright. Are you ready? 109 00:04:37,440 --> 00:04:39,000 Yeah, let's go. OK. 110 00:04:39,000 --> 00:04:41,280 I'm hoping, under this cloche, it's a bit of a mellow ingredient, 111 00:04:41,280 --> 00:04:44,320 because the black cardamom is so pungent and so punchy. 112 00:04:44,320 --> 00:04:46,640 I just hope there's something mellow that I can just, like, 113 00:04:46,640 --> 00:04:47,920 tie both of them together. 114 00:04:49,880 --> 00:04:51,600 Black vinegar? What is it? (CHUCKLES) 115 00:04:51,600 --> 00:04:53,280 It's sweetened vinegar sauce. 116 00:04:53,280 --> 00:04:54,960 Ah! 117 00:04:54,960 --> 00:04:56,480 OK, OK. 118 00:04:56,480 --> 00:04:59,800 Yeah, I wanted something mellow, but... (LAUGHS) 119 00:04:59,800 --> 00:05:01,920 ..you don't get everything you wish for in this life, right? 120 00:05:01,920 --> 00:05:04,560 And sweetened black vinegar, I've never heard of it, 121 00:05:04,560 --> 00:05:06,480 but I was going with Lily's birthday, 122 00:05:06,480 --> 00:05:07,640 so sticking with that. 123 00:05:07,640 --> 00:05:08,880 This is gonna be really tricky. 124 00:05:10,200 --> 00:05:11,560 I think I'm gonna keep it. 125 00:05:11,560 --> 00:05:12,840 OK. It's official, Harry. 126 00:05:12,840 --> 00:05:14,880 Your ingredients are black cardamom 127 00:05:14,880 --> 00:05:17,360 and sweetened black vinegar. 128 00:05:17,360 --> 00:05:18,360 Perfect. 129 00:05:18,360 --> 00:05:19,640 Mimi, are you ready to go shopping? 130 00:05:19,640 --> 00:05:21,480 Yes. 131 00:05:21,480 --> 00:05:23,240 (SIGHS) I'm not a gambler. 132 00:05:23,240 --> 00:05:24,720 I don't like taking risks. 133 00:05:24,720 --> 00:05:26,880 I don't know. I'm very indecisive. 134 00:05:26,880 --> 00:05:28,440 I like being in control. 135 00:05:28,440 --> 00:05:30,200 I'm not, I'm not feeling this, 136 00:05:30,200 --> 00:05:31,200 this side. 137 00:05:31,200 --> 00:05:32,880 I think I'm gonna go middle. Middle? 138 00:05:32,880 --> 00:05:33,960 Yeah. Straight up the guts. 139 00:05:35,240 --> 00:05:36,560 Be kind to me, please. 140 00:05:38,160 --> 00:05:39,640 You ready? Yeah! 141 00:05:42,720 --> 00:05:45,240 Oh! 142 00:05:45,240 --> 00:05:47,680 What is it? Yeah, it's red bean paste. 143 00:05:47,680 --> 00:05:50,360 I don't see this having a savoury application. 144 00:05:50,360 --> 00:05:52,640 It's strictly only sweet. 145 00:05:52,640 --> 00:05:55,400 So I think I'm not going to go with it, because... 146 00:05:55,400 --> 00:05:56,480 Straight up, can it? 147 00:05:56,480 --> 00:05:58,640 I don't think I'm going to go with it, because the chances 148 00:05:58,640 --> 00:06:01,880 of something, the next ingredient, being savoury, 149 00:06:01,880 --> 00:06:03,080 might be high. 150 00:06:03,080 --> 00:06:06,240 That means whatever you choose in the next two cloches 151 00:06:06,240 --> 00:06:08,160 you have to use. I have to keep. 152 00:06:08,160 --> 00:06:09,960 Game on. 153 00:06:09,960 --> 00:06:12,360 Well, there's no going back now, is there? (LAUGHS) 154 00:06:12,360 --> 00:06:14,800 Whatever's under this next cloche, 155 00:06:14,800 --> 00:06:16,200 it's me and you, baby! 156 00:06:16,200 --> 00:06:17,680 No, shake it up a bit. 157 00:06:17,680 --> 00:06:18,680 You sure? Yeah. 158 00:06:18,680 --> 00:06:20,440 Are we doing this? Yeah. 159 00:06:20,440 --> 00:06:22,280 (LAUGHS) Stop! 160 00:06:22,280 --> 00:06:24,040 Come on! Dried chillies! 161 00:06:24,040 --> 00:06:26,440 (LAUGHTER AND APPLAUSE) 162 00:06:26,440 --> 00:06:27,840 OK. 163 00:06:27,840 --> 00:06:29,440 That's really good! Good, that is good. 164 00:06:29,440 --> 00:06:31,360 That's pretty good. That's pretty good. 165 00:06:36,200 --> 00:06:38,280 Where are you heading? 166 00:06:38,280 --> 00:06:40,920 The direct opposite cloche. 167 00:06:40,920 --> 00:06:41,920 Yeah! 168 00:06:43,160 --> 00:06:46,600 Whatever this is, you must use with dried red chilli. 169 00:06:46,600 --> 00:06:48,440 OK. OK. 170 00:06:48,440 --> 00:06:50,400 Come on, let's do it together. OK. 171 00:06:50,400 --> 00:06:52,000 Three, two, 172 00:06:52,000 --> 00:06:53,840 one. 173 00:06:53,840 --> 00:06:55,160 Ah! Water chestnuts! 174 00:06:55,160 --> 00:06:56,640 (LAUGHTER) Come on! 175 00:06:56,640 --> 00:06:58,280 That's so good! 176 00:06:59,360 --> 00:07:00,920 Yes! That's a combo. 177 00:07:00,920 --> 00:07:03,560 Dried red chillies and water chestnut. 178 00:07:03,560 --> 00:07:06,200 This is actually very exciting for me. 179 00:07:06,200 --> 00:07:07,800 Sav, shall we go choose some ingredients? 180 00:07:07,800 --> 00:07:09,320 Let's choose. 181 00:07:09,320 --> 00:07:10,640 Well, you'll choose. 182 00:07:10,640 --> 00:07:12,600 I'm not taking any blame for anything. 183 00:07:13,960 --> 00:07:15,000 I'm gonna go with this one. 184 00:07:15,000 --> 00:07:16,080 OK. 185 00:07:16,080 --> 00:07:18,840 I am manifesting something savoury, 186 00:07:18,840 --> 00:07:20,840 even though the thing that's under there's already there, 187 00:07:20,840 --> 00:07:23,640 so I don't know what I'm trying to, like, 188 00:07:23,640 --> 00:07:25,320 magic it into. 189 00:07:25,320 --> 00:07:26,640 Oh, just rip the Band-Aid off. 190 00:07:32,280 --> 00:07:33,320 Shrimp paste! 191 00:07:33,320 --> 00:07:34,320 Oh! 192 00:07:36,040 --> 00:07:37,200 It's an umami bomb. 193 00:07:37,200 --> 00:07:38,880 I'd be an idiot to not, like, use it. 194 00:07:38,880 --> 00:07:40,240 Nah, I'm keeping the shrimp paste. 195 00:07:40,240 --> 00:07:41,960 Keeping the shrimp paste? For sho'. 196 00:07:41,960 --> 00:07:43,560 She's keeping the shrimp paste! 197 00:07:43,560 --> 00:07:45,880 (CHEERING AND APPLAUSE) 198 00:07:45,880 --> 00:07:46,880 Alright. 199 00:07:49,520 --> 00:07:51,400 Where are we going next? 200 00:07:51,400 --> 00:07:53,840 We're going seven. Alright. 201 00:07:53,840 --> 00:07:55,520 That's this one for you, yeah? Yep. 202 00:08:01,400 --> 00:08:02,600 You've got... 203 00:08:04,200 --> 00:08:05,440 ..tapioca pearls. 204 00:08:05,440 --> 00:08:06,440 Ooh! 205 00:08:07,680 --> 00:08:11,680 I'm not making a tapioca and shrimp paste dessert. 206 00:08:11,680 --> 00:08:16,680 So you want to ditch tapioca pearls, which would mean your next choice... 207 00:08:16,680 --> 00:08:18,520 I have to stick to. Yep. 208 00:08:18,520 --> 00:08:20,400 I love tapioca. I love tapioca pudding. 209 00:08:20,400 --> 00:08:21,920 But it's not... Not today. 210 00:08:21,920 --> 00:08:23,160 Not today, Satan. 211 00:08:23,160 --> 00:08:24,360 It's not going to happen. 212 00:08:24,360 --> 00:08:26,000 Let's go number nine. 213 00:08:26,000 --> 00:08:28,280 Number nine, same row. 214 00:08:28,280 --> 00:08:29,280 Let's do it. 215 00:08:31,440 --> 00:08:32,720 You've got okra! 216 00:08:32,720 --> 00:08:34,800 Alright. I can work with that. (LAUGHS) 217 00:08:34,800 --> 00:08:35,800 Nice. 218 00:08:35,800 --> 00:08:37,160 There's a lot I can do with this, 219 00:08:37,160 --> 00:08:39,600 because I'm lucky enough to know how to work with this ingredient 220 00:08:39,600 --> 00:08:40,760 quite well. 221 00:08:40,760 --> 00:08:42,440 Happy with shrimp paste and okra. 222 00:08:43,640 --> 00:08:45,080 Lachie? Yeah. 223 00:08:45,080 --> 00:08:46,400 Are you ready? Let's go, Chef. 224 00:08:46,400 --> 00:08:47,400 Go, Lachie. 225 00:08:51,040 --> 00:08:53,240 What is your favourite number? 226 00:08:53,240 --> 00:08:54,400 Um, 227 00:08:54,400 --> 00:08:56,880 Lil's birthday is the 20th, 228 00:08:56,880 --> 00:08:58,920 and this is number 20, each way you look at it, 229 00:08:58,920 --> 00:09:01,840 going from front to back, so... So you want this one? 230 00:09:01,840 --> 00:09:03,240 This is the one that I want. Alright. 231 00:09:03,240 --> 00:09:04,640 OK. Let's reveal. 232 00:09:08,680 --> 00:09:10,600 Wood ear mushrooms! 233 00:09:10,600 --> 00:09:12,160 Ooh! 234 00:09:12,160 --> 00:09:14,880 (CHUCKLES) 235 00:09:14,880 --> 00:09:16,480 What do you think? 236 00:09:16,480 --> 00:09:18,920 Looking at your face... (LAUGHS) 237 00:09:18,920 --> 00:09:21,920 ..it's like a chicken who just found a fork! 238 00:09:21,920 --> 00:09:24,320 Oh, my God. Jean-Christophe... (MIMI LAUGHS) 239 00:09:24,320 --> 00:09:25,600 Say what? 240 00:09:25,600 --> 00:09:27,400 (LAUGHS) 241 00:09:27,400 --> 00:09:29,240 It's a very pungent mushroom. 242 00:09:29,240 --> 00:09:30,800 Sure. 243 00:09:30,800 --> 00:09:31,800 You know what? 244 00:09:33,640 --> 00:09:35,160 I'm not going to go with it. 245 00:09:35,160 --> 00:09:37,240 Are you sure? Yeah, I'm sure. 246 00:09:37,240 --> 00:09:39,640 How strong and pungent that is, it can be, 247 00:09:39,640 --> 00:09:42,920 I feel like it could be extremely overpowering. 248 00:09:42,920 --> 00:09:44,960 My next two ingredients, 249 00:09:44,960 --> 00:09:46,840 I'm going to be stuck with them. 250 00:09:46,840 --> 00:09:48,040 OK. Are you ready? 251 00:09:48,040 --> 00:09:49,040 I'm ready. 252 00:09:50,200 --> 00:09:51,880 Yeah! Chilli bean sauce. 253 00:09:51,880 --> 00:09:53,400 There we go, yeah! 254 00:09:53,400 --> 00:09:54,880 I'm very happy with that one. 255 00:09:54,880 --> 00:09:59,440 Chilli bean sauce. I can work with that in everything, pretty much. 256 00:09:59,440 --> 00:10:01,360 This one? 257 00:10:01,360 --> 00:10:02,960 Are you sure? Yep. 258 00:10:02,960 --> 00:10:05,520 (THEY CHUCKLE) 259 00:10:05,520 --> 00:10:07,640 Chinese sesame paste. 260 00:10:07,640 --> 00:10:09,400 Alright. OK. 261 00:10:09,400 --> 00:10:10,920 Oh, yeah? Yep. 262 00:10:10,920 --> 00:10:12,080 That's so good. 263 00:10:12,080 --> 00:10:14,000 Right now, he could make a ramen. 264 00:10:14,000 --> 00:10:15,520 Pezza? 265 00:10:15,520 --> 00:10:17,200 Shall we go find your two ingredients? 266 00:10:17,200 --> 00:10:18,400 I don't think I want to! 267 00:10:18,400 --> 00:10:20,000 Let's do it. 268 00:10:20,000 --> 00:10:21,520 Really scared, Poh! 269 00:10:21,520 --> 00:10:22,960 I think I'm unlucky. 270 00:10:22,960 --> 00:10:24,440 I know that sounds bad, 271 00:10:24,440 --> 00:10:27,440 but I'm always second in grand finals. 272 00:10:27,440 --> 00:10:28,880 Three, six, nine, 273 00:10:28,880 --> 00:10:29,880 12. 274 00:10:29,880 --> 00:10:30,880 I can't believe it. 275 00:10:30,880 --> 00:10:34,320 I reckon I've coached six grand finals senior teams 276 00:10:34,320 --> 00:10:36,360 at local, and lost them all. 277 00:10:36,360 --> 00:10:38,560 Two main women in my life 278 00:10:38,560 --> 00:10:41,040 is my wife, 279 00:10:41,040 --> 00:10:42,400 and my daughter's birthday, 280 00:10:42,400 --> 00:10:43,640 so... Wow. 281 00:10:43,640 --> 00:10:45,200 ..that's where we're going. Number 12. 282 00:10:45,200 --> 00:10:46,320 I was hoping no one took it. 283 00:10:46,320 --> 00:10:47,600 So that's where we're going. 284 00:10:47,600 --> 00:10:49,160 Hopefully she's... Mwah! 285 00:10:49,160 --> 00:10:50,880 ..with me. 286 00:10:50,880 --> 00:10:53,040 Whatever's under here represents Jen, your wife? 287 00:10:53,040 --> 00:10:54,720 Yep. Are you ready? 288 00:10:54,720 --> 00:10:56,560 Probably a bit of fire. That's what she's like, so... 289 00:10:56,560 --> 00:10:58,480 Aww! ..probably a bit of spice. 290 00:10:58,480 --> 00:10:59,520 Come on, Jen, 291 00:10:59,520 --> 00:11:00,720 bring me something good, darl. 292 00:11:02,040 --> 00:11:03,080 Alright, Pezza, 293 00:11:03,080 --> 00:11:04,200 Jen is... 294 00:11:10,560 --> 00:11:12,160 ..salted egg yolk. 295 00:11:12,160 --> 00:11:14,800 (LAUGHTER) 296 00:11:17,920 --> 00:11:21,560 (LAUGHTER CONTINUES) 297 00:11:21,560 --> 00:11:23,080 Is Jen salty? 298 00:11:24,240 --> 00:11:25,920 Salted egg yolk? 299 00:11:25,920 --> 00:11:27,240 What do you think you could do with this? 300 00:11:27,240 --> 00:11:28,520 Not much. No much? 301 00:11:28,520 --> 00:11:30,280 No. 302 00:11:30,280 --> 00:11:32,280 Look, I'm going to make the big call. 303 00:11:32,280 --> 00:11:34,000 Yeah, I'm going to leave it. You gonna leave it? 304 00:11:34,000 --> 00:11:35,120 Alright. 305 00:11:35,120 --> 00:11:36,200 I think we're going to change 306 00:11:36,200 --> 00:11:37,360 our plan of attack. Yeah? 307 00:11:37,360 --> 00:11:39,120 Let's get away from the women in my life... 308 00:11:39,120 --> 00:11:40,680 (LAUGHTER) 309 00:11:40,680 --> 00:11:42,200 ..and let's go to the boys in my life. 310 00:11:42,200 --> 00:11:43,280 They're failing you! 311 00:11:43,280 --> 00:11:44,800 First one will be Isaac. 312 00:11:44,800 --> 00:11:45,800 He's the 16th. 313 00:11:48,080 --> 00:11:49,760 Come on, boy. 314 00:11:49,760 --> 00:11:52,240 Alright, Pezza. You must cook with this. 315 00:11:52,240 --> 00:11:53,920 And Isaac is... 316 00:12:05,560 --> 00:12:08,120 Alright, Pezza, you must cook with this. 317 00:12:08,120 --> 00:12:09,720 And Isaac is... 318 00:12:11,120 --> 00:12:12,120 ..bamboo shoots. 319 00:12:16,640 --> 00:12:19,040 I'm going from bad to worse. 320 00:12:19,040 --> 00:12:21,000 What are my family doing to me? 321 00:12:21,000 --> 00:12:22,640 I think I got to get rid of him. 322 00:12:22,640 --> 00:12:24,160 Don't really know that one either, Poh, 323 00:12:24,160 --> 00:12:25,480 but it looks like we're cooking with it. 324 00:12:25,480 --> 00:12:26,720 (LAUGHTER) 325 00:12:26,720 --> 00:12:28,760 If only there was a panda around you could ask for some advice. 326 00:12:28,760 --> 00:12:31,000 What it tastes like! (LAUGHTER) 327 00:12:31,000 --> 00:12:33,400 The last pick, I've got to get something good, 328 00:12:33,400 --> 00:12:35,760 you know, like I've had so much bad luck. 329 00:12:35,760 --> 00:12:37,960 Lock her in, boy. OK. 330 00:12:37,960 --> 00:12:40,520 Your second ingredient, and you must cook with this, 331 00:12:40,520 --> 00:12:41,560 is... 332 00:12:42,520 --> 00:12:43,760 ..winter melon. 333 00:12:45,680 --> 00:12:48,720 (JEAN-CHRISTOPHE LAUGHS) 334 00:12:48,720 --> 00:12:49,960 Jesus Christ! 335 00:12:51,440 --> 00:12:54,000 Poor old Pezza. You couldn't have picked anything worse. 336 00:12:56,680 --> 00:12:58,280 OK, that was a bit of fun. 337 00:12:59,880 --> 00:13:02,040 You have 75 minutes 338 00:13:02,040 --> 00:13:04,120 to create your lucky dip dish. 339 00:13:06,360 --> 00:13:09,320 We must be able to taste both your ingredients. 340 00:13:10,680 --> 00:13:13,360 Whoever cooks the best dish will win immunity. 341 00:13:14,440 --> 00:13:16,120 Your time starts... 342 00:13:16,120 --> 00:13:17,160 ..now! 343 00:13:17,160 --> 00:13:19,120 Come on, everybody! Come on, come on! 344 00:13:26,760 --> 00:13:29,040 Bamboo shoots and winter melon. 345 00:13:29,040 --> 00:13:31,120 I'm thinking the judges are going to do something, 346 00:13:31,120 --> 00:13:32,680 come over and say, "Ah, we're joking ya, Pezza. 347 00:13:32,680 --> 00:13:34,720 "You can actually have this." 348 00:13:34,720 --> 00:13:36,040 But nope. 349 00:13:36,040 --> 00:13:38,800 Oh, well, I'm just going to wing it, Chef. 350 00:13:38,800 --> 00:13:40,240 I've got to today. 351 00:13:40,240 --> 00:13:42,960 It's like going to a sweetshop, no? Surely? 352 00:13:42,960 --> 00:13:44,200 Um... 353 00:13:44,200 --> 00:13:47,680 ..really, really scared on what I'm going to cook. 354 00:13:47,680 --> 00:13:49,960 I'm really excited about this, because these ingredients 355 00:13:49,960 --> 00:13:52,240 are really going to challenge the contestants. 356 00:13:52,240 --> 00:13:55,600 I think Mimi, with water chestnuts and dried chillies, 357 00:13:55,600 --> 00:13:57,640 should absolutely fly. Yeah. 358 00:13:57,640 --> 00:13:58,760 Yeah. High expectations. 359 00:13:58,760 --> 00:14:00,800 And even Sav - okra and shrimp paste. 360 00:14:00,800 --> 00:14:03,240 Like, they can go really anywhere. Yeah, yeah. 361 00:14:03,240 --> 00:14:05,080 Oh, yes. Yeah, absolutely. 362 00:14:05,080 --> 00:14:07,920 Who do you think's got the biggest challenge ahead of them? 363 00:14:07,920 --> 00:14:09,440 Uh, I think Harry, 364 00:14:09,440 --> 00:14:11,320 because he does have two flavour bombs - 365 00:14:11,320 --> 00:14:14,920 the sweet vinegar, and then he's also got the black cardamom. 366 00:14:14,920 --> 00:14:16,880 Balancing them is going to be the trick. 367 00:14:16,880 --> 00:14:20,200 You know, you can also look at Pezza - the bamboo shoots 368 00:14:20,200 --> 00:14:21,240 or the winter melon. 369 00:14:21,240 --> 00:14:23,040 I don't mind what he's got. 370 00:14:23,040 --> 00:14:24,400 I know we're having a bit of a joke, 371 00:14:24,400 --> 00:14:28,640 because he's never seen or used either of those ingredients before. 372 00:14:28,640 --> 00:14:30,520 The thing is, with cooking, it's like music. 373 00:14:30,520 --> 00:14:32,560 There's always a possibility... Mm, mm. 374 00:14:32,560 --> 00:14:34,160 ..for a lovely serenade. 375 00:14:34,160 --> 00:14:35,400 (LAUGHS) 376 00:14:35,400 --> 00:14:37,240 I am going for immunity today. 377 00:14:37,240 --> 00:14:39,000 This is a ripper, 378 00:14:39,000 --> 00:14:40,880 ripper combination of ingredients. 379 00:14:40,880 --> 00:14:43,160 I'm so, so lucky. 380 00:14:44,400 --> 00:14:46,520 Red chillies and water chestnut - 381 00:14:46,520 --> 00:14:50,360 two ingredients that I'm incredibly familiar with. 382 00:14:50,360 --> 00:14:53,360 This is an awesome day in the MasterChef kitchen. 383 00:14:53,360 --> 00:14:55,480 Meep-meep! 384 00:14:55,480 --> 00:14:56,600 Hi, team! 385 00:14:56,600 --> 00:14:58,600 How are you, Mimi? Good, good. 386 00:14:58,600 --> 00:15:01,080 So is this just like your dream challenge or what? 387 00:15:01,080 --> 00:15:03,320 It is a little bit. So tell us what you're making. 388 00:15:03,320 --> 00:15:08,080 Um, I'm making fish dumplings in a sour Sichuan broth. 389 00:15:08,080 --> 00:15:09,080 Nice. 390 00:15:09,080 --> 00:15:11,800 Um, but it's going to be served like agnolotti. 391 00:15:11,800 --> 00:15:13,480 Cantonese and Italian. 100%. 392 00:15:13,480 --> 00:15:15,680 That's great. This is, uh, this... 393 00:15:15,680 --> 00:15:17,600 I mean, this whole week has been insane. 394 00:15:17,600 --> 00:15:20,360 And this challenge, just seeing rows and rows and rows 395 00:15:20,360 --> 00:15:23,080 of Cantonese ingredients, like, I just felt proud to stand here. 396 00:15:23,080 --> 00:15:24,080 Yeah. 397 00:15:24,080 --> 00:15:27,480 So I am really going for a ripper dish, 398 00:15:27,480 --> 00:15:29,480 and I think it's going to be so tasty. 399 00:15:29,480 --> 00:15:30,920 Thanks for that. Yeah. Thanks, Mimi. 400 00:15:30,920 --> 00:15:34,520 My plan is to use the red chillies in my spicy fish broth 401 00:15:34,520 --> 00:15:37,840 and use the water chestnuts in my agnolotti filling. 402 00:15:37,840 --> 00:15:42,120 Agnolotti is filled pasta and it's quite like a mini dumpling. 403 00:15:42,120 --> 00:15:46,520 I'm using the fish flesh in the dumpling dough, 404 00:15:46,520 --> 00:15:49,880 which makes it extra fishy and delicious. 405 00:15:49,880 --> 00:15:50,960 Come on, mate. 406 00:15:53,880 --> 00:15:59,360 I have the chilli bean sauce as well as Chinese sesame paste, 407 00:15:59,360 --> 00:16:02,040 and I'm really happy with those two choices. 408 00:16:02,040 --> 00:16:04,600 I've got a great idea in my head 409 00:16:04,600 --> 00:16:07,880 of doing like a five-spice fried chicken, 410 00:16:07,880 --> 00:16:12,240 um, tossed with the chilli bean sauce and the sesame paste as well, 411 00:16:12,240 --> 00:16:15,840 with a side of cucumbers. 412 00:16:15,840 --> 00:16:17,320 Everybody loves fried chicken, 413 00:16:17,320 --> 00:16:19,800 and I remember seeing so much fried chicken in Hong Kong 414 00:16:19,800 --> 00:16:23,080 and I'm like, yeah, I can put my own twist on it. 415 00:16:23,080 --> 00:16:26,040 I think chicken and sesame in the Cantonese world 416 00:16:26,040 --> 00:16:27,680 goes really well together, 417 00:16:27,680 --> 00:16:31,640 and obviously chilli will just tie in really well with it. 418 00:16:31,640 --> 00:16:34,760 Let's go, Lochy. Go, Lochy! 419 00:16:35,840 --> 00:16:39,200 Fried chicken is simple, so I've really got to dig deep 420 00:16:39,200 --> 00:16:41,480 and probably cook the best fried chicken I've ever cooked. 421 00:16:41,480 --> 00:16:42,760 Alright. 422 00:16:44,040 --> 00:16:46,360 Fried chicken. Mm-hmm. 423 00:16:48,560 --> 00:16:52,600 I'm pretty happy with the, um, twist in fate today. 424 00:16:52,600 --> 00:16:54,480 I love okra. 425 00:16:54,480 --> 00:16:56,200 It's so beautiful. 426 00:16:56,200 --> 00:16:58,840 It's actually one of my favourite things to eat when I make it 427 00:16:58,840 --> 00:17:00,400 the Sri Lankan way. 428 00:17:00,400 --> 00:17:02,800 But I also don't want to do something Sri Lankan 429 00:17:02,800 --> 00:17:04,320 because I've got the shrimp paste 430 00:17:04,320 --> 00:17:06,520 and I really want to make that shine. 431 00:17:08,800 --> 00:17:10,400 Sav. Hello. 432 00:17:10,400 --> 00:17:13,040 Hi, Sav. I've gone not Sri Lankan for once. 433 00:17:13,040 --> 00:17:14,280 So tell me what you're making. 434 00:17:14,280 --> 00:17:16,440 Kingfish, like, yellow curry. Mm. 435 00:17:16,440 --> 00:17:18,280 And it's got okra through it. 436 00:17:18,280 --> 00:17:19,560 What culture? 437 00:17:19,560 --> 00:17:20,560 Malaysia. Malaysian. 438 00:17:20,560 --> 00:17:21,960 Yeah. Yeah. Sounds Malaysian to me. Yeah. 439 00:17:21,960 --> 00:17:25,800 And I've got the, um, shrimp paste going through the okra. 440 00:17:25,800 --> 00:17:28,040 There's a crispy skin barra as well. 441 00:17:28,040 --> 00:17:30,280 When you said the words crispy skin... 442 00:17:30,280 --> 00:17:31,280 Yes. 443 00:17:31,280 --> 00:17:32,760 ..how are you gonna make sure it is crispy? 444 00:17:32,760 --> 00:17:35,640 Well, um, I... 445 00:17:38,480 --> 00:17:40,920 ..need it on a high heat. 446 00:17:40,920 --> 00:17:42,520 Fish weighed down, 447 00:17:42,520 --> 00:17:44,760 and we'll cross our fingers. 448 00:17:44,760 --> 00:17:47,480 Can't wait to taste it. Thank you. 449 00:17:47,480 --> 00:17:49,840 I realised that I should have just not said anything 450 00:17:49,840 --> 00:17:51,400 about crispy skin on my fish, 451 00:17:51,400 --> 00:17:54,040 because now I've definitely committed to it. 452 00:17:54,040 --> 00:17:55,480 Um, it is very stressful. 453 00:17:55,480 --> 00:17:57,920 I don't know why I did that to myself, but now I'm committed 454 00:17:57,920 --> 00:17:59,360 so I have to go for it. 455 00:18:02,640 --> 00:18:05,120 The most challenging part of the cook for me, I think, 456 00:18:05,120 --> 00:18:07,480 will just be making sure that the black cardamom is used correctly 457 00:18:07,480 --> 00:18:09,080 and it shines through enough. 458 00:18:09,080 --> 00:18:11,040 Um, because, yeah, I've never cooked with it before. 459 00:18:11,040 --> 00:18:14,400 So, um, that's a big challenge. 460 00:18:14,400 --> 00:18:17,880 I've never used black cardamom and sweet and black vinegar 461 00:18:17,880 --> 00:18:19,840 either on their own, let alone together. 462 00:18:19,840 --> 00:18:24,840 They are two very potent ingredients and they could overpower the dish. 463 00:18:24,840 --> 00:18:26,680 So today I'm drawing a bit of inspiration 464 00:18:26,680 --> 00:18:27,960 from our Hong Kong trip. 465 00:18:27,960 --> 00:18:30,560 I ate so much char siu pork the whole time we were there. 466 00:18:30,560 --> 00:18:32,000 I had it probably every day. 467 00:18:32,000 --> 00:18:33,760 So I'm just doing my take on that. 468 00:18:33,760 --> 00:18:37,080 I'm also going to do some braised daikon, which is also inspired 469 00:18:37,080 --> 00:18:38,440 from a cook in Hong Kong. 470 00:18:38,440 --> 00:18:40,840 And then I'm going to do some Chinese vegies on the side. 471 00:18:40,840 --> 00:18:42,160 Char siu pork. 472 00:18:42,160 --> 00:18:44,640 It's a classic Chinese barbecue dish, 473 00:18:44,640 --> 00:18:47,640 and hopefully the black cardamom and the black vinegar could work 474 00:18:47,640 --> 00:18:50,720 in the char siu glaze. 475 00:18:50,720 --> 00:18:53,040 Harry. Hey, gents. 476 00:18:53,040 --> 00:18:54,880 Char siu pork fillet. Yeah, correct. 477 00:18:54,880 --> 00:18:56,560 OK, here's the thing with this. 478 00:18:56,560 --> 00:18:58,040 Yep. 479 00:18:58,040 --> 00:19:00,640 You have the hardest pairing 480 00:19:00,640 --> 00:19:02,960 'cause you've got two beastie flavours. 481 00:19:02,960 --> 00:19:05,680 For sure. You got two bombs. 482 00:19:05,680 --> 00:19:08,480 So your challenge was to balance the black cardamom 483 00:19:08,480 --> 00:19:11,040 and the sweet vinegar. 484 00:19:11,040 --> 00:19:12,200 Yep. That's hard. 485 00:19:12,200 --> 00:19:13,360 Yep. 486 00:19:15,120 --> 00:19:17,440 I didn't think that I had the hardest pairings today, 487 00:19:17,440 --> 00:19:19,240 but obviously I do. 488 00:19:19,240 --> 00:19:20,800 So, uh, yeah. 489 00:19:20,800 --> 00:19:22,080 Pretty terrifying. 490 00:19:31,120 --> 00:19:33,280 POH: It smells like Hong Kong in here! 491 00:19:33,280 --> 00:19:35,920 You have 45 minutes to go! 492 00:19:35,920 --> 00:19:37,880 45! Let's go! 493 00:19:37,880 --> 00:19:39,200 Come on, guys! 494 00:19:43,920 --> 00:19:45,600 Smells good, Harry. 495 00:19:47,280 --> 00:19:48,480 JOSH: It's lucky dip day, 496 00:19:48,480 --> 00:19:52,640 and I've pulled out bamboo shoots and winter melon. 497 00:19:52,640 --> 00:19:54,840 A nightmare, I think, is an understatement. 498 00:19:54,840 --> 00:19:56,640 How did I end up with this? 499 00:19:56,640 --> 00:19:59,880 I'm pretty stressed, but you've got to go back on memories. 500 00:19:59,880 --> 00:20:03,600 And I am definitely taking inspiration from Hong Kong. 501 00:20:03,600 --> 00:20:04,920 Pezza. 502 00:20:04,920 --> 00:20:06,240 Do you reckon you've got this? Hey, Pez. 503 00:20:06,240 --> 00:20:08,400 I hope so today. 504 00:20:08,400 --> 00:20:09,480 So tell me what you're making. 505 00:20:09,480 --> 00:20:11,200 So I'm gonna make some egg noodles today. 506 00:20:11,200 --> 00:20:13,840 Just gonna have duck breasts that I'm going to put over top. 507 00:20:13,840 --> 00:20:15,560 I'm going to make a broth and pour a broth over 508 00:20:15,560 --> 00:20:18,280 so it's like a soupy mix, that real hearty Hong Kong sort of food. 509 00:20:18,280 --> 00:20:19,280 Yeah. Yeah, yeah. Nice. 510 00:20:19,280 --> 00:20:22,200 And I'm going to put the bamboo shoot with the melon in the stock. 511 00:20:22,200 --> 00:20:24,280 How did you arrive at your dish? 512 00:20:24,280 --> 00:20:25,760 Oh, I really enjoyed it in Hong Kong. 513 00:20:25,760 --> 00:20:28,040 Went out with Mimi one night and we had a real late night. 514 00:20:28,040 --> 00:20:31,960 And we had a hearty soup with, um, wong-t...wontons in it. 515 00:20:31,960 --> 00:20:34,280 And I've just seen a fella over a bit further had... 516 00:20:34,280 --> 00:20:36,840 ..he'd sliced duck breast or pulled duck over top of his, 517 00:20:36,840 --> 00:20:37,920 and it looked really yummy 518 00:20:37,920 --> 00:20:40,280 and I thought, I wish I had what he had, you know? 519 00:20:40,280 --> 00:20:41,600 And... So you're going off that? 520 00:20:41,600 --> 00:20:43,240 Yeah, I'm going off what... I love it! I love that. 521 00:20:43,240 --> 00:20:45,520 ..he looked...he looked like he was enjoying it. He was scoffing it. 522 00:20:45,520 --> 00:20:48,880 I love that your dish is kind of inspired by, like, 523 00:20:48,880 --> 00:20:50,680 food perving on someone. 524 00:20:50,680 --> 00:20:53,840 Not bad! Food voyeurism, isn't it? 525 00:20:53,840 --> 00:20:58,120 You want that broth to have a really nice depth and richness to it. 526 00:20:58,120 --> 00:20:59,120 Yep. Yep. 527 00:20:59,120 --> 00:21:01,920 You're a butcher. You know what gives broth flavour. Thanks, girls. Appreciate it. 528 00:21:01,920 --> 00:21:02,920 Thank you. 529 00:21:02,920 --> 00:21:04,800 With the broth, we're trying to get all these flavours, 530 00:21:04,800 --> 00:21:09,600 but I want to incorporate this winter melon and bamboo shoots. 531 00:21:11,080 --> 00:21:13,360 I've decided to cut it into cubes. 532 00:21:13,360 --> 00:21:15,960 The bamboo is so hard and fibrous, 533 00:21:15,960 --> 00:21:17,320 so it's going to have to go in earlier. 534 00:21:17,320 --> 00:21:22,400 And the winter melon is...it reminds me a lot of a watermelon, 535 00:21:22,400 --> 00:21:25,520 so it's going to need nowhere near the same amount of time to cook. 536 00:21:25,520 --> 00:21:30,880 So I'm hoping flavours mould together to make a really good dish. 537 00:21:30,880 --> 00:21:32,600 How you tracking, Pez? You good, mate? 538 00:21:32,600 --> 00:21:35,440 Feeling alright, bro. Nice work, mate. 539 00:21:35,440 --> 00:21:36,440 Keep pushing. 540 00:21:39,600 --> 00:21:44,240 The food is smelling and looking ridiculously good today. 541 00:21:44,240 --> 00:21:45,440 And I am pumped. Absolutely. 542 00:21:45,440 --> 00:21:47,440 Yeah, I'm particularly excited about Mimi. 543 00:21:47,440 --> 00:21:51,480 She's doing a fish agnolotti with Sichuan pepper broth. 544 00:21:51,480 --> 00:21:53,600 I think this is absolutely her challenge to win, 545 00:21:53,600 --> 00:21:55,880 because she's missed out a few times in Hong Kong, 546 00:21:55,880 --> 00:21:58,280 and I think she's got a little bit of an axe to grind. 547 00:21:58,280 --> 00:22:00,080 Yeah. Uh, is that the right term? 548 00:22:00,080 --> 00:22:01,720 Yeah. She's gonna chop someone's head off. 549 00:22:01,720 --> 00:22:02,720 Yeah, yeah. 550 00:22:02,720 --> 00:22:06,520 Harry has been inspired by char siu, so he's doing a version of that. 551 00:22:06,520 --> 00:22:09,720 He's chosen sweet black vinegar and black cardamom 552 00:22:09,720 --> 00:22:13,560 as his ingredients, but he is not super familiar with either of them. 553 00:22:13,560 --> 00:22:14,560 Sav, uh... 554 00:22:14,560 --> 00:22:18,400 So the curry that she's making is very attractive in colours. 555 00:22:18,400 --> 00:22:21,280 The smell is definitely a superb. 556 00:22:21,280 --> 00:22:22,360 Pezza up the back, 557 00:22:22,360 --> 00:22:24,400 who was so unfamiliar with his two ingredients - 558 00:22:24,400 --> 00:22:26,400 winter melon and his bamboo shoots. 559 00:22:26,400 --> 00:22:28,320 Winter melon, I think he's got the right idea for. 560 00:22:28,320 --> 00:22:30,840 Bamboo shoots, he's got them in big cubes. 561 00:22:30,840 --> 00:22:32,200 So will he be able to go, 562 00:22:32,200 --> 00:22:35,440 that's gonna be texturally a bit of a challenge for us? Yeah. Yeah. 563 00:22:35,440 --> 00:22:38,240 He needs to try that and adapt. 564 00:22:38,240 --> 00:22:40,080 Well, I'm really excited about the tasting 565 00:22:40,080 --> 00:22:42,000 because it actually smells like Hong Kong in here. 566 00:22:42,000 --> 00:22:43,360 Yeah. Yeah. 567 00:22:48,040 --> 00:22:50,320 Looking good, Harry. Yeah. Nice work, Haz. 568 00:22:50,320 --> 00:22:52,600 HARRY: Alright, so I've got my pork marinating. 569 00:22:52,600 --> 00:22:55,120 Uh, and my daikons are braising. 570 00:22:55,120 --> 00:22:57,760 I'm gonna set up a steaming basket for the vegies. 571 00:22:57,760 --> 00:23:00,520 Char siu pork. It's a tricky protein to get right, 572 00:23:00,520 --> 00:23:04,040 especially considering you have to use two strong flavours. 573 00:23:04,040 --> 00:23:05,640 Black cardamom and the black vinegar. 574 00:23:05,640 --> 00:23:07,000 Beautiful. 575 00:23:07,000 --> 00:23:08,840 Epic colour, Haz. Looks sick. 576 00:23:08,840 --> 00:23:09,840 Thanks, guys. 577 00:23:11,000 --> 00:23:13,080 Gotta keep tasting things and make sure that 578 00:23:13,080 --> 00:23:15,680 I've just worked out that balance. 579 00:23:15,680 --> 00:23:18,440 I'm doing braised daikon because I was just inspired 580 00:23:18,440 --> 00:23:21,560 from my cook with Chef Vicky, 581 00:23:21,560 --> 00:23:24,360 and it's going to be the perfect accompany to that pork. 582 00:23:24,360 --> 00:23:26,760 Also, just some beautiful greens. 583 00:23:26,760 --> 00:23:28,440 The greens are something that I was just craving 584 00:23:28,440 --> 00:23:30,120 at the end of the Hong Kong trip 585 00:23:30,120 --> 00:23:32,160 because I just had, like, the meat sweats 586 00:23:32,160 --> 00:23:33,720 for like a whole week and... 587 00:23:33,720 --> 00:23:35,280 You just get to the airport. 588 00:23:35,280 --> 00:23:36,880 I was like, "Oh, God, I need something green," 589 00:23:36,880 --> 00:23:40,160 and just ate a bucket load of Chinese vegetables. 590 00:23:40,160 --> 00:23:42,240 The most challenging part would just be balance. 591 00:23:42,240 --> 00:23:44,440 Sort of trying to learn as I go with it. 592 00:23:47,960 --> 00:23:49,360 Ole, ole, everyone! 593 00:23:49,360 --> 00:23:51,160 30 minutes left to go! 594 00:23:51,160 --> 00:23:52,680 Ole! 595 00:23:52,680 --> 00:23:54,000 On your mark! 596 00:23:58,440 --> 00:24:00,360 LACHLAN: Uh, you know what? I'm feeling pretty good. 597 00:24:00,360 --> 00:24:02,760 I've got my chicken in my marinade. 598 00:24:02,760 --> 00:24:07,080 I've got to bread 'em, get 'em into the fryer, fry 'em off, 599 00:24:07,080 --> 00:24:11,120 and then really work on my sauce and my cucumber side salad. 600 00:24:11,120 --> 00:24:12,280 It is simple, in a way. 601 00:24:12,280 --> 00:24:13,800 Fried chicken. Right? 602 00:24:13,800 --> 00:24:17,320 But my concern is that sauce that I'm going to coat in 603 00:24:17,320 --> 00:24:20,400 needs to hero my two ingredients. 604 00:24:21,920 --> 00:24:26,160 So I'm making a chilli bean sauce and sesame paste coating, 605 00:24:26,160 --> 00:24:29,000 which I'm going to toss the chicken in so you get that full punch 606 00:24:29,000 --> 00:24:31,320 of both those flavours working together. 607 00:24:31,320 --> 00:24:35,360 I hope the judges taste that sesame delicious coating over the top 608 00:24:35,360 --> 00:24:38,240 with that chilli hit, that five-spice breading, 609 00:24:38,240 --> 00:24:44,240 and I just really need to make sure my fried chicken is cooked perfectly. 610 00:24:44,240 --> 00:24:46,920 Hopefully this is a winner today to get me up into immunity. 611 00:24:46,920 --> 00:24:48,720 I'd absolutely love that. 612 00:24:51,360 --> 00:24:53,120 SAV: Mmm. Yum. 613 00:24:53,120 --> 00:24:56,560 I am working on my curry sauce. 614 00:24:56,560 --> 00:24:59,400 I have blistered the okra that I'm using. 615 00:24:59,400 --> 00:25:00,960 I still need to fry my fish off. 616 00:25:00,960 --> 00:25:03,920 I'm bringing a pan up to temp to do that. 617 00:25:03,920 --> 00:25:04,920 Sav. 618 00:25:04,920 --> 00:25:05,920 Hello. 619 00:25:05,920 --> 00:25:07,920 Uh, crispy skin barra 620 00:25:07,920 --> 00:25:09,880 with yellow curry and okra. Yes. Yes. 621 00:25:09,880 --> 00:25:12,840 Yes. It's like a shrimp, um, okra almost. 622 00:25:12,840 --> 00:25:16,320 And what Jean-Christophe sucking in right now, 623 00:25:16,320 --> 00:25:17,360 where are we at with that? 624 00:25:17,360 --> 00:25:18,400 Is it gonna be hot? Sour? 625 00:25:18,400 --> 00:25:20,360 (COUGHS) Is it gonna be earthy? Spicy? 626 00:25:20,360 --> 00:25:25,240 It's gonna be more, um, coconut milk and tangy driven. 627 00:25:25,240 --> 00:25:27,040 Oh! Um, it's got...it's got heat to it. 628 00:25:27,040 --> 00:25:28,760 So... But it's not, like, crazy. 629 00:25:28,760 --> 00:25:30,160 I don't think it's crazy hot. 630 00:25:30,160 --> 00:25:31,200 Oh, you don't think? 631 00:25:31,200 --> 00:25:32,520 I don't think that's like... Ha! 632 00:25:32,520 --> 00:25:34,400 It is going to get finished with coconut cream. 633 00:25:34,400 --> 00:25:35,720 I'm gonna balance it at the end as well. 634 00:25:35,720 --> 00:25:37,560 It is very, very flavour... Super. 635 00:25:37,560 --> 00:25:38,560 It's spicy. 636 00:25:40,600 --> 00:25:41,600 Good luck, Sav. Thank you. 637 00:25:41,600 --> 00:25:43,520 Good luck. Smelling lovely, by the way. 638 00:25:43,520 --> 00:25:44,640 Thank you. 639 00:25:44,640 --> 00:25:47,160 I really like the flavour of the curry sauce. 640 00:25:47,160 --> 00:25:48,560 On the okra, 641 00:25:48,560 --> 00:25:53,240 I almost sort of want it as a warm salad type of thing, 642 00:25:53,240 --> 00:25:54,880 where the shrimp paste forms the dressing. 643 00:25:54,880 --> 00:26:01,560 I really hope that the judges love the okra as much as I do. 644 00:26:01,560 --> 00:26:03,960 Ah, sugar, sugar, sugar. 645 00:26:06,320 --> 00:26:08,080 Go Mims. (CLAPS) 646 00:26:08,080 --> 00:26:09,920 MIMI: I'm very happy with where it's at. 647 00:26:09,920 --> 00:26:14,240 My Sichuan sour broth is simmering away, my crispy chilli oil is done 648 00:26:14,240 --> 00:26:16,440 and I'm ready to move on to my agnolotti. 649 00:26:16,440 --> 00:26:20,800 So I'm just taking an Italian technique and applying it 650 00:26:20,800 --> 00:26:24,440 to Cantonese flavours. 651 00:26:24,440 --> 00:26:25,720 OK. 652 00:26:27,200 --> 00:26:28,680 Mimi. Wow. Yep. 653 00:26:28,680 --> 00:26:31,440 Ooh, these look cool. Look at you. 654 00:26:31,440 --> 00:26:33,640 Sorry. I'm really concentrated. 655 00:26:33,640 --> 00:26:35,480 Um... Little Cantonese agnolotti. 656 00:26:35,480 --> 00:26:37,360 Yeah, basically. Love it. 657 00:26:37,360 --> 00:26:38,360 What's in here? 658 00:26:38,360 --> 00:26:40,400 Uh, water chestnut and fish. 659 00:26:40,400 --> 00:26:42,000 Coriander. 660 00:26:42,000 --> 00:26:44,120 Uh, is the broth going to be clear? 661 00:26:44,120 --> 00:26:45,480 No. Nup? 662 00:26:45,480 --> 00:26:50,240 Uh, so it's inspired by Chinese Sichuan sour...sour fish soup. 663 00:26:53,320 --> 00:26:54,600 OK. Yeah. 664 00:26:54,600 --> 00:26:56,720 Quite fatty and gelatinous. 665 00:26:56,720 --> 00:26:57,880 Yeah. 666 00:26:57,880 --> 00:27:00,440 I know how worried you are about the pasta. 667 00:27:00,440 --> 00:27:03,760 I'd be...I'd be looking at that broth, 'cause right now, 668 00:27:03,760 --> 00:27:06,000 I know you got that...a lot of pork fat in there, but... 669 00:27:06,000 --> 00:27:07,400 Yeah. ..but it is like... 670 00:27:07,400 --> 00:27:09,120 ..it's making my lips stick together. 671 00:27:09,120 --> 00:27:10,120 Right. Really? 672 00:27:10,120 --> 00:27:11,440 So... Yeah. 673 00:27:11,440 --> 00:27:13,480 It's extremely fatty. 674 00:27:13,480 --> 00:27:16,160 Good luck. Thank you, Andy. 675 00:27:16,160 --> 00:27:18,280 I'm feeling so nervous. 676 00:27:18,280 --> 00:27:20,960 I don't want to miss the last chance for immunity 677 00:27:20,960 --> 00:27:22,560 at the end of Hong Kong week. 678 00:27:22,560 --> 00:27:25,200 I need to figure out a way to fix it. 679 00:27:34,560 --> 00:27:38,440 Going to pull it way back. 680 00:27:38,440 --> 00:27:41,520 The judges were concerned about the fattiness of my broth. 681 00:27:41,520 --> 00:27:44,760 I know that while I've been rolling out my dumplings, 682 00:27:44,760 --> 00:27:47,000 it's overreduced slightly. 683 00:27:47,000 --> 00:27:49,560 It's just gotten to a point where it's really sticky 684 00:27:49,560 --> 00:27:52,600 on the mouth, but I'm pairing it with a lot of pickle, 685 00:27:52,600 --> 00:27:56,120 so I'm hoping that the fattiness and the sourness of the pickles 686 00:27:56,120 --> 00:27:59,640 actually just, like, find that balance in the middle. 687 00:28:03,400 --> 00:28:06,480 It's time to try your luck. Three minutes to go! 688 00:28:06,480 --> 00:28:08,080 Let's go, Sav! 689 00:28:08,080 --> 00:28:12,200 SAV: Three minutes to go, I've got my yellow curry sauce. 690 00:28:12,200 --> 00:28:15,880 I have a very funky shrimp paste fried rice, almost. 691 00:28:15,880 --> 00:28:17,800 I've got my okra. 692 00:28:17,800 --> 00:28:19,440 It's got this char on it 693 00:28:19,440 --> 00:28:21,120 and it's so beautiful. 694 00:28:21,120 --> 00:28:25,960 And this tiny little snapper fillet is so delicate. 695 00:28:25,960 --> 00:28:27,080 I did promise crispy skin, 696 00:28:27,080 --> 00:28:30,160 so that's a bit of a stressor for me at this point in time. 697 00:28:30,160 --> 00:28:32,040 Just need to make sure it's executed well. 698 00:28:36,360 --> 00:28:39,120 Being able to do fried chicken and do it extremely well 699 00:28:39,120 --> 00:28:41,120 is where it's at, so... 700 00:28:41,120 --> 00:28:45,320 I need this fried chicken to be juicy and tender. 701 00:28:46,440 --> 00:28:47,800 Perfect for a second fry. 702 00:28:47,800 --> 00:28:49,040 I take it out. 703 00:28:49,040 --> 00:28:50,720 It's looking really dark, 704 00:28:50,720 --> 00:28:53,480 like, there has got lots of flavour in that breading. 705 00:28:53,480 --> 00:28:55,640 There's spices in there. It's looking perfect. 706 00:28:55,640 --> 00:28:57,440 Exactly how I thought it was going to be. 707 00:28:59,960 --> 00:29:03,360 And now I get to toss through that sauce and I try a little bit 708 00:29:03,360 --> 00:29:05,120 off the side. 709 00:29:05,120 --> 00:29:06,120 Got it. 710 00:29:06,120 --> 00:29:09,240 And wowee, it is bangin'. I love it. 711 00:29:14,360 --> 00:29:16,400 Looks epic, Haz. Nice work, mate. 712 00:29:16,400 --> 00:29:17,400 HARRY: Thanks, guys. 713 00:29:17,400 --> 00:29:19,400 I've got my perfectly cooked pork, 714 00:29:19,400 --> 00:29:22,120 and I brush just a little bit more of that glaze over the top. 715 00:29:22,120 --> 00:29:24,240 That's looking good. 716 00:29:24,240 --> 00:29:25,880 It's a little bit caramelised. 717 00:29:25,880 --> 00:29:27,360 It's sticky, it's sweet. 718 00:29:27,360 --> 00:29:29,360 It's a little bit tangy from that black vinegar 719 00:29:29,360 --> 00:29:30,600 and the black cardamom. 720 00:29:30,600 --> 00:29:32,160 The flavours work well together. 721 00:29:32,160 --> 00:29:35,640 I've got three slices of that beautifully braised daikon 722 00:29:35,640 --> 00:29:38,040 and then also just some beautiful greens. 723 00:29:38,040 --> 00:29:39,160 It smells amazing. 724 00:29:39,160 --> 00:29:40,920 I'm stoked with it. 725 00:29:40,920 --> 00:29:42,880 Ooh, looking good, Harry. 726 00:29:44,880 --> 00:29:46,400 What's left, Pez? 727 00:29:46,400 --> 00:29:48,120 I think I've brought it back from the dead. 728 00:29:48,120 --> 00:29:49,920 You brought it back from the dead? Yep. 729 00:29:51,480 --> 00:29:53,640 I taste the broth for my duck noodle soup. 730 00:29:53,640 --> 00:29:54,760 It's really nice. 731 00:29:54,760 --> 00:29:57,440 It needs to get strained and put into the thing. 732 00:29:57,440 --> 00:29:59,280 I get the noodles. They're cooked beautifully. 733 00:29:59,280 --> 00:30:00,280 I put them in the bowl. 734 00:30:00,280 --> 00:30:06,200 I toss the winter melon and bamboo shoots through the noodles. 735 00:30:06,200 --> 00:30:08,520 And on top I lay this beautiful duck. 736 00:30:08,520 --> 00:30:11,080 I can remember being in that...that little place, 737 00:30:11,080 --> 00:30:12,520 having a feed of noodle soup, 738 00:30:12,520 --> 00:30:14,160 and looked over to old mate 739 00:30:14,160 --> 00:30:16,600 and he's got duck going and I just wished that I was eating it. 740 00:30:16,600 --> 00:30:18,040 So I'm hoping that it works, 741 00:30:18,040 --> 00:30:22,600 but I'm not sure on the...the winter melon and the bamboo shoots, 742 00:30:22,600 --> 00:30:24,360 so fingers crossed. 743 00:30:26,320 --> 00:30:29,440 Last immunity of the week and only one minute to go! 744 00:30:29,440 --> 00:30:32,760 Come on, guys! (CHEERING) 745 00:30:32,760 --> 00:30:33,760 Go Mims! 746 00:30:33,760 --> 00:30:36,560 MIMI: My broth is done with my pickle mix. 747 00:30:36,560 --> 00:30:39,480 I feel like it's so much better than what it was. 748 00:30:39,480 --> 00:30:40,560 It's awesome. 749 00:30:40,560 --> 00:30:43,040 I've taken my agnolotti out of the water 750 00:30:43,040 --> 00:30:44,960 and they're beautifully cooked. 751 00:30:44,960 --> 00:30:47,960 Hopefully this little bowl of fish agnolotti 752 00:30:47,960 --> 00:30:50,080 is what's going to get me that immunity. 753 00:30:50,080 --> 00:30:51,720 It looks good. 754 00:30:51,720 --> 00:30:55,280 We're hitting the gong on Hong Kong in ten... 755 00:30:55,280 --> 00:30:56,720 Nine... ..seconds! Oh. 756 00:30:56,720 --> 00:30:58,360 (LAUGHTER) 757 00:30:58,360 --> 00:30:59,360 Sorry. 758 00:30:59,360 --> 00:31:01,800 What are we doing? Wait, wait, wait. Sorry. 759 00:31:01,800 --> 00:31:03,000 Ten! 760 00:31:03,000 --> 00:31:04,040 ALL: Nine! 761 00:31:04,040 --> 00:31:05,640 Eight! 762 00:31:05,640 --> 00:31:06,800 Seven! 763 00:31:06,800 --> 00:31:08,000 Six! 764 00:31:08,000 --> 00:31:09,120 Five! 765 00:31:09,120 --> 00:31:10,400 Four! 766 00:31:10,400 --> 00:31:11,400 Three! 767 00:31:11,400 --> 00:31:12,760 Two! 768 00:31:12,760 --> 00:31:14,000 One! 769 00:31:17,960 --> 00:31:19,880 Yeah! 770 00:31:21,360 --> 00:31:23,600 SAV: I'm pretty happy. I really like the sauce. 771 00:31:23,600 --> 00:31:25,520 Um, but the fish skin, 772 00:31:25,520 --> 00:31:27,880 I am concerned about what the judges would say about that, though. 773 00:31:34,160 --> 00:31:36,880 SOFIA: Love the energy in the room today, guys. 774 00:31:36,880 --> 00:31:39,040 First dish we'd like to taste 775 00:31:39,040 --> 00:31:40,440 belongs to Pezza! 776 00:31:44,560 --> 00:31:47,520 I'm nervous going up to tasting. 777 00:31:47,520 --> 00:31:51,640 My biggest concerns are the bamboo shoots and the winter melon. 778 00:31:51,640 --> 00:31:52,800 Wow. 779 00:31:52,800 --> 00:31:54,920 So, dreading what they're going to say. 780 00:31:54,920 --> 00:31:57,040 What were your ingredients? And what did you cook? 781 00:31:57,040 --> 00:32:00,560 Winter melon and bamboo shoot. 782 00:32:00,560 --> 00:32:03,960 And today I've made you duck and noodle soup. 783 00:32:05,280 --> 00:32:07,440 Can't wait to dive in. Shall we? Mm! 784 00:32:32,440 --> 00:32:33,440 ANDY: Pezza. 785 00:32:35,040 --> 00:32:36,360 The duck. 786 00:32:36,360 --> 00:32:38,680 The render on it is dynamite, mate. 787 00:32:38,680 --> 00:32:40,960 Good concept. Right? 788 00:32:40,960 --> 00:32:43,120 I think that that was going to be the hardest thing 789 00:32:43,120 --> 00:32:48,240 for you to get right, is what to do with those two mystery ingredients. 790 00:32:49,280 --> 00:32:52,080 I think definitely with the winter melon you got there. 791 00:32:52,080 --> 00:32:56,080 Having it in a soup was definitely the right call. 792 00:32:57,480 --> 00:32:59,840 It's got that really lovely, slippery texture on it, 793 00:32:59,840 --> 00:33:02,920 and it does give a nice texture to the soup as well. 794 00:33:02,920 --> 00:33:05,400 For me, I think the one that you could have done better 795 00:33:05,400 --> 00:33:06,480 was the bamboo shoots. 796 00:33:06,480 --> 00:33:07,760 It needed to be finer. 797 00:33:07,760 --> 00:33:08,760 Yep. 798 00:33:08,760 --> 00:33:10,800 Then you would have been on the money. 799 00:33:10,800 --> 00:33:13,520 It's a bit unconventional, the cubes. 800 00:33:13,520 --> 00:33:16,200 I think if you'd had these huge chunks of the winter melon 801 00:33:16,200 --> 00:33:18,920 and then, like, a julienne of the bamboo shoot, 802 00:33:18,920 --> 00:33:21,600 that would have been exactly the right mouthfeel you'd want 803 00:33:21,600 --> 00:33:23,360 with that dish. 804 00:33:23,360 --> 00:33:25,560 But the broth is really lovely. 805 00:33:26,800 --> 00:33:30,520 I think the duck is beautiful and succulent still. 806 00:33:30,520 --> 00:33:31,840 You've done a really great job. 807 00:33:31,840 --> 00:33:32,880 Thanks, Poh. 808 00:33:32,880 --> 00:33:35,400 JEAN-CHRISTOPHE: It's colourful. It's generous. 809 00:33:35,400 --> 00:33:37,960 And I think your broth is fantastic. 810 00:33:39,720 --> 00:33:43,160 It's got that little bitterness, sweetness. 811 00:33:43,160 --> 00:33:44,200 Very, very tasty. 812 00:33:45,240 --> 00:33:46,400 Thanks. 813 00:33:46,400 --> 00:33:49,040 Is this the best dish so far? 814 00:33:49,040 --> 00:33:52,080 I don't know, we haven't seen anything else. But... 815 00:33:52,080 --> 00:33:55,480 This is the best dish so far. Yeah, it's best dish so far! 816 00:33:55,480 --> 00:33:57,480 But you know what? 817 00:33:57,480 --> 00:33:58,960 Well done. And thank you. 818 00:33:58,960 --> 00:34:00,160 Thanks, guys. 819 00:34:01,840 --> 00:34:02,840 Well done, Pez. 820 00:34:04,600 --> 00:34:06,120 Good job. 821 00:34:06,120 --> 00:34:07,320 Well done, brother. 822 00:34:07,320 --> 00:34:09,160 Brother. 823 00:34:09,160 --> 00:34:10,880 Next up, Sav. 824 00:34:15,720 --> 00:34:18,400 I should have just kept my mouth shut and not said anything 825 00:34:18,400 --> 00:34:20,960 about crispy skin on my fish. 826 00:34:20,960 --> 00:34:23,240 It's crunch time, literally. 827 00:34:24,600 --> 00:34:25,800 (SUCKS TEETH) 828 00:34:33,000 --> 00:34:34,160 ANNOUNCER: In the mood to cook? 829 00:34:34,160 --> 00:34:39,120 Grab your aprons and try these delicious MasterChef-approved recipes 830 00:34:39,120 --> 00:34:40,560 on 10 Play. 831 00:34:53,480 --> 00:34:55,200 ANDY: What were your two ingredients? 832 00:34:55,200 --> 00:34:58,760 My two ingredients were shrimp paste and okra. 833 00:34:59,800 --> 00:35:05,960 I made a Malaysian style barramundi yellow curry with charred okra 834 00:35:05,960 --> 00:35:09,720 dressed in shrimp paste and a funky rice. 835 00:35:09,720 --> 00:35:12,160 These guys were all inspired by Hong Kong. 836 00:35:12,160 --> 00:35:17,320 I was inspired by Adelaide because I spent my week in Adelaide. 837 00:35:17,320 --> 00:35:18,760 I love that! 838 00:35:20,280 --> 00:35:22,920 How about trying to get your... your skin crispy? 839 00:35:22,920 --> 00:35:26,640 I was trying to get the skin crispy, but I don't know how it's gone. 840 00:35:46,920 --> 00:35:48,960 (CUTLERY CLATTERS) 841 00:35:48,960 --> 00:35:50,120 Sav. 842 00:35:51,400 --> 00:35:53,400 The fish... 843 00:35:53,400 --> 00:35:54,640 Crispy skin? 844 00:36:00,400 --> 00:36:03,000 You've done a really good job, in my opinion. 845 00:36:03,000 --> 00:36:04,520 Phew! 846 00:36:04,520 --> 00:36:08,600 For me, it's your use of the shrimp paste that I really adore. 847 00:36:08,600 --> 00:36:11,360 If there was funky rice written on a menu 848 00:36:11,360 --> 00:36:15,320 with or without an explanation, I would 100% order it. 849 00:36:15,320 --> 00:36:16,960 And I love that rice. 850 00:36:16,960 --> 00:36:19,920 I love that it's got that strong umami flavour through it. 851 00:36:19,920 --> 00:36:21,000 I think you nailed it. 852 00:36:21,000 --> 00:36:22,560 Thank you. 853 00:36:22,560 --> 00:36:24,760 The fish is crispy enough. 854 00:36:24,760 --> 00:36:26,040 I love it. 855 00:36:27,240 --> 00:36:30,040 Your shrimp paste is mellowed very well. 856 00:36:30,040 --> 00:36:35,600 Okra is, for me, the most boring ingredient on the planet. 857 00:36:37,200 --> 00:36:39,120 But you know what? I've enjoyed it. 858 00:36:39,120 --> 00:36:40,840 You've convinced me once again. 859 00:36:40,840 --> 00:36:42,080 Yay! 860 00:36:42,080 --> 00:36:43,920 It's lovely. It's cooked. 861 00:36:43,920 --> 00:36:45,280 It's the right tenderness. 862 00:36:45,280 --> 00:36:47,280 And that char - ping! 863 00:36:47,280 --> 00:36:48,720 Bit of garlic. 864 00:36:48,720 --> 00:36:50,520 That's superb. 865 00:36:50,520 --> 00:36:53,160 A very accomplished result. 866 00:36:53,160 --> 00:36:54,160 Well done to you. 867 00:36:54,160 --> 00:36:55,840 Nice one, Sav! Cheers to you, Sav. 868 00:36:55,840 --> 00:36:57,320 Thanks, judges. Thank you. 869 00:36:57,320 --> 00:37:00,160 I am feeling very encouraged. 870 00:37:00,160 --> 00:37:02,920 And absolutely I want immunity. 871 00:37:02,920 --> 00:37:05,560 Well done, mate. I just wanted... Thank you. 872 00:37:07,000 --> 00:37:08,880 Next dish is from Lochy. 873 00:37:08,880 --> 00:37:10,280 Go Lochy! 874 00:37:13,840 --> 00:37:16,200 I am really happy with this dish. 875 00:37:17,800 --> 00:37:19,880 Like, this is something that I would actually love to serve 876 00:37:19,880 --> 00:37:21,440 if I have a restaurant. 877 00:37:22,840 --> 00:37:25,160 My Hong Kong style southern fried chicken. 878 00:37:25,160 --> 00:37:27,000 It's really, really good. 879 00:37:29,840 --> 00:37:32,680 Lochy, what were your lucky dip ingredients and what have you made? 880 00:37:32,680 --> 00:37:37,080 Chinese sesame paste and a chilli bean sauce. 881 00:37:37,080 --> 00:37:41,680 And I've made a sesame paste and chilli bean fried chicken 882 00:37:41,680 --> 00:37:44,320 with a chilli bean cucumber salad. 883 00:37:46,800 --> 00:37:47,800 POH: I'm going in. 884 00:37:47,800 --> 00:37:49,040 ANDY: Get in there. Going in. 885 00:38:10,320 --> 00:38:12,840 The fried chicken. 886 00:38:12,840 --> 00:38:15,240 Marinade is epic. 887 00:38:15,240 --> 00:38:17,720 Like, it's so delicious. 888 00:38:17,720 --> 00:38:18,720 Thank you, chef. 889 00:38:18,720 --> 00:38:21,880 Penetrating to the chicken in such a short amount of time too. 890 00:38:21,880 --> 00:38:26,120 I love the balance between the sesame and the chilli in that. 891 00:38:26,120 --> 00:38:28,320 So well done, mate. Thank you. 892 00:38:28,320 --> 00:38:30,040 Think you fried your chicken really well. 893 00:38:30,040 --> 00:38:33,960 I was curious as to how you were gonna use the two main ingredients 894 00:38:33,960 --> 00:38:36,160 as your coating sort of sauce, 895 00:38:36,160 --> 00:38:38,480 because it's, for me, it's a little bit 896 00:38:38,480 --> 00:38:40,480 not quite the right thing for the fried chicken, 897 00:38:40,480 --> 00:38:44,320 but having tasted it, it tastes really good. 898 00:38:44,320 --> 00:38:47,040 Well done, mate. Thank you. Thank you, chef. 899 00:38:50,320 --> 00:38:53,080 Harry, we'd love to taste your dish next. 900 00:38:58,360 --> 00:39:01,160 HARRY: I'm really proud of this plate of food. 901 00:39:02,160 --> 00:39:06,360 I think it looks great on the plate, but it also tells a story 902 00:39:06,360 --> 00:39:09,880 with my journey in Hong Kong and just everything that I loved 903 00:39:09,880 --> 00:39:11,760 about Hong Kong. 904 00:39:11,760 --> 00:39:14,680 Very Hong Kong colours and plating. 905 00:39:14,680 --> 00:39:15,720 Thank you. 906 00:39:15,720 --> 00:39:18,400 What were your ingredients, Harry? And what have you made us? 907 00:39:18,400 --> 00:39:21,360 Black cardamom and the sweetened black vinegar sauce. 908 00:39:21,360 --> 00:39:24,120 And I've made you a version of char siu pork. 909 00:39:24,120 --> 00:39:28,040 Done some braised radishes and some steamed greens. 910 00:39:28,040 --> 00:39:29,440 So, be honest with me. Yep. 911 00:39:29,440 --> 00:39:32,480 How much char siu did you actually eat in Hong Kong? (LAUGHS) 912 00:39:32,480 --> 00:39:33,480 I ate a lot. 913 00:39:33,480 --> 00:39:35,080 An arm's worth? Yeah, I had so much. 914 00:39:35,080 --> 00:39:36,240 Yeah, I literally got home, 915 00:39:36,240 --> 00:39:39,360 I don't think I can look at pork for like the next month, so... 916 00:39:39,360 --> 00:39:40,360 Yeah. (CHUCKLES) 917 00:40:00,800 --> 00:40:01,800 Harry. 918 00:40:04,440 --> 00:40:06,680 I really, really like the dish. 919 00:40:06,680 --> 00:40:08,920 I think you've done a fabulous job. 920 00:40:08,920 --> 00:40:10,360 I love the radishes. 921 00:40:10,360 --> 00:40:14,120 They've got this, uh, bitterness to them that I really love. 922 00:40:14,120 --> 00:40:16,440 Pork is so succulent, 923 00:40:16,440 --> 00:40:19,960 yet still has those beautiful char siu flavours, 924 00:40:19,960 --> 00:40:22,760 but with a little bit of an edge with that vinegar. 925 00:40:22,760 --> 00:40:24,520 Thanks, Poh. 926 00:40:24,520 --> 00:40:28,040 In that char siu, you just get that warmness 927 00:40:28,040 --> 00:40:29,200 of the black cardamom. 928 00:40:29,200 --> 00:40:32,800 That is the reason why this is like the Aussie...your version 929 00:40:32,800 --> 00:40:34,000 of char siu. 930 00:40:34,000 --> 00:40:38,440 This plate of food right here, it is just a huge exclamation mark 931 00:40:38,440 --> 00:40:41,400 on how much that trip changed you as a cook. 932 00:40:41,400 --> 00:40:42,400 So well done, Harry. 933 00:40:44,200 --> 00:40:47,240 Harry, it is bloody delicious. 934 00:40:47,240 --> 00:40:50,840 I think the pork is not only cooked really well for the dish 935 00:40:50,840 --> 00:40:52,680 and still juicy and tender, 936 00:40:52,680 --> 00:40:56,240 it's got that lovely, glossy, glistening quality, 937 00:40:56,240 --> 00:41:00,040 which is exactly what I associate with char siu as well. 938 00:41:00,040 --> 00:41:02,880 The daikon is perfect. 939 00:41:02,880 --> 00:41:04,200 I really love it. 940 00:41:04,200 --> 00:41:07,440 All those flavours that it's absorbed just kind of dance 941 00:41:07,440 --> 00:41:09,000 on the back of your palate. 942 00:41:09,000 --> 00:41:10,040 Thanks, guys. 943 00:41:10,040 --> 00:41:12,880 (APPLAUSE) 944 00:41:12,880 --> 00:41:14,320 Let's go! 945 00:41:17,160 --> 00:41:19,400 The next dish is Mimi. 946 00:41:27,920 --> 00:41:30,320 MIMI: I am so nervous. 947 00:41:30,320 --> 00:41:34,040 Not being able to win immunity in Hong Kong, I am so devastated, 948 00:41:34,040 --> 00:41:38,600 and I just...I'm so hungry to redeem myself today. 949 00:41:38,600 --> 00:41:42,040 Tell us, what was your lucky picked ingredient? 950 00:41:42,040 --> 00:41:45,280 Fried chillies and water chestnut. 951 00:41:45,280 --> 00:41:51,480 This is fish agnolotti with a sour and spicy broth. 952 00:41:51,480 --> 00:41:52,760 SOFIA: It's very appetising. 953 00:41:54,000 --> 00:41:57,000 Are you very much looking forward to get an immunity? 954 00:41:57,000 --> 00:41:58,640 I almost care a little bit too much, 955 00:41:58,640 --> 00:42:02,080 because I think at the end of that trip to Hong Kong, 956 00:42:02,080 --> 00:42:04,680 it felt like I let a lot of people down. 957 00:42:04,680 --> 00:42:06,440 People I didn't even know. 958 00:42:06,440 --> 00:42:10,680 Had a lot of people specifically speaking Cantonese to me, 959 00:42:10,680 --> 00:42:12,280 cheering me on. 960 00:42:12,280 --> 00:42:13,800 Getting emotional just thinking about it. 961 00:42:13,800 --> 00:42:15,280 Oh, bless you. 962 00:42:16,600 --> 00:42:17,600 So, like, not... 963 00:42:19,120 --> 00:42:22,200 ..winning immunity felt like I let them down. 964 00:42:25,880 --> 00:42:28,960 And I... Haaa! 965 00:42:28,960 --> 00:42:34,440 That really made me feel like I was now...had a lot on my back. 966 00:42:34,440 --> 00:42:37,560 And I just want to be able to turn that into encouragement 967 00:42:37,560 --> 00:42:38,960 and not pressure. 968 00:42:38,960 --> 00:42:39,960 Yeah. Yeah. 969 00:43:21,800 --> 00:43:22,800 SOFIA: Mimi. 970 00:43:24,040 --> 00:43:25,480 You've nailed this one. 971 00:43:25,480 --> 00:43:26,640 Thanks, Sofia. 972 00:43:26,640 --> 00:43:29,640 Inside your perfectly crimped pasta, 973 00:43:29,640 --> 00:43:32,160 you get the fish, yes, 974 00:43:32,160 --> 00:43:36,720 but then you've actually used your water chestnut in a way 975 00:43:36,720 --> 00:43:39,200 that is reminiscent of how it's used in Cantonese cooking. 976 00:43:39,200 --> 00:43:40,200 Yeah. 977 00:43:40,200 --> 00:43:42,520 So you get that wet, watery crunch in there as well, 978 00:43:42,520 --> 00:43:44,880 which is just a delight. 979 00:43:44,880 --> 00:43:48,960 That's restaurant ready as far as I'm concerned. 980 00:43:48,960 --> 00:43:50,200 Thank you. 981 00:43:50,200 --> 00:43:53,360 Your agnolotti, the way you did it is really good. 982 00:43:53,360 --> 00:43:55,400 It's done very well. It's stuffed very well. 983 00:43:55,400 --> 00:43:56,720 It's garnished very well. 984 00:43:56,720 --> 00:43:57,960 It's proportioned very well. 985 00:43:57,960 --> 00:43:59,080 And it's cooked very well. 986 00:43:59,080 --> 00:44:01,680 So, bingo. Centre point. 987 00:44:03,080 --> 00:44:04,720 I'm not going to bang the table. Straight up! 988 00:44:04,720 --> 00:44:05,840 I already took my hands off it. 989 00:44:05,840 --> 00:44:07,040 I'm not gonna bang that table. 990 00:44:07,040 --> 00:44:08,880 But you know what? Well done to you. 991 00:44:10,200 --> 00:44:13,640 It's so scoopable and more-ish and you just want to just... 992 00:44:13,640 --> 00:44:14,640 ..scoff it down. 993 00:44:16,400 --> 00:44:22,920 I think it's genius that you've used all that gelatinous meat 994 00:44:22,920 --> 00:44:24,080 to create this... 995 00:44:25,440 --> 00:44:27,840 ..almost emulsion, the sauce. 996 00:44:27,840 --> 00:44:31,160 It's so beautiful and rich and thick that it's white. 997 00:44:31,160 --> 00:44:35,880 The beauty about this dish is that it needs every single element 998 00:44:35,880 --> 00:44:37,320 to be itself. 999 00:44:37,320 --> 00:44:41,080 You know, the pasta needs the broth, which needs the crumb, 1000 00:44:41,080 --> 00:44:44,200 which needs the little garnish, crunchy garnish, 1001 00:44:44,200 --> 00:44:45,360 which needs the chilli oil. 1002 00:44:45,360 --> 00:44:47,320 It all just works together. 1003 00:44:47,320 --> 00:44:49,560 Thanks, guys. Thanks, guys. 1004 00:44:56,960 --> 00:44:58,880 My pride really needed that. 1005 00:45:09,320 --> 00:45:12,320 A couple of your dishes took your Hong Kong ingredients 1006 00:45:12,320 --> 00:45:13,880 to the next level. 1007 00:45:16,160 --> 00:45:17,560 Harry. 1008 00:45:19,800 --> 00:45:22,680 A fresh take on a classic char siu 1009 00:45:22,680 --> 00:45:25,120 that we could really sink our teeth into. 1010 00:45:26,200 --> 00:45:27,200 Mimi. 1011 00:45:28,520 --> 00:45:31,080 From Hong Kong to Italy, eh? 1012 00:45:31,080 --> 00:45:35,520 That dish, it was a universal love language. 1013 00:45:36,640 --> 00:45:37,680 Both good dishes. 1014 00:45:40,560 --> 00:45:45,800 But one, it embodied the yin and the yang that we were looking for. 1015 00:45:45,800 --> 00:45:46,800 And that dish... 1016 00:45:48,160 --> 00:45:50,560 ..was cooked by you, 1017 00:45:50,560 --> 00:45:52,320 Mimi! 1018 00:45:59,440 --> 00:46:00,560 Congratulations. 1019 00:46:00,560 --> 00:46:02,320 Immunity is yours! 1020 00:46:02,320 --> 00:46:04,240 Thanks, Sofia. How does it feel? 1021 00:46:04,240 --> 00:46:06,000 Uh, it feels incredible 1022 00:46:06,000 --> 00:46:09,480 'cause there's not a lot of cooks left to go, so, yeah, 1023 00:46:09,480 --> 00:46:14,000 um, definitely going to take back and simmer in this for a little bit. 1024 00:46:15,520 --> 00:46:18,000 OK, mes amis. Goodnight and good luck. 1025 00:46:18,000 --> 00:46:19,280 Au revoir. 1026 00:46:25,120 --> 00:46:28,040 ANNOUNCER: Sunday night on MasterChef Australia... 1027 00:46:28,040 --> 00:46:30,680 It is...the time auction! Yes! 1028 00:46:30,680 --> 00:46:31,880 Yes! 1029 00:46:31,880 --> 00:46:34,880 All their ingredients come at a price. 1030 00:46:34,880 --> 00:46:35,920 Five minutes, Pezza. Ten. 1031 00:46:35,920 --> 00:46:37,480 You got ten? 15 with Pezza. 1032 00:46:37,480 --> 00:46:38,760 20. 20. 1033 00:46:38,760 --> 00:46:40,240 5. 25. 1034 00:46:40,240 --> 00:46:41,400 I want the fish. 1035 00:46:41,400 --> 00:46:43,000 One of these other guys wants to take it off me, 1036 00:46:43,000 --> 00:46:44,200 they're gonna have to pay for it. 1037 00:46:44,200 --> 00:46:46,360 And by the end of the cook, 1038 00:46:46,360 --> 00:46:48,320 someone will be going... 1039 00:46:48,320 --> 00:46:49,760 I'm running out of time. 1040 00:46:49,760 --> 00:46:50,800 ..going... 1041 00:46:50,800 --> 00:46:52,560 You have your work cut out for you. 1042 00:46:52,560 --> 00:46:53,560 ..gone. 1043 00:46:53,560 --> 00:46:54,800 I'm just gonna have to pull something 1044 00:46:54,800 --> 00:46:55,800 out of my hat. 1045 00:46:57,000 --> 00:47:00,280 Captions by Red Bee Media 76104

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