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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:04,480 --> 00:00:07,680
..Hong Kong hosted our home cooks...
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00:00:07,680 --> 00:00:09,440
Just look at this, you know?
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00:00:09,440 --> 00:00:11,680
I'm still pinching myself
that I'm in Hong Kong.
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00:00:11,680 --> 00:00:14,520
..for a week of dazzling dishes.
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00:00:14,520 --> 00:00:16,960
JEAN-CHRISTOPHE:
What you've done is really special.
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00:00:16,960 --> 00:00:18,720
POH: You've done brilliantly.
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00:00:18,720 --> 00:00:20,920
Honestly, I would eat
that whole thing.
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It's amazing.
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00:00:22,320 --> 00:00:27,280
Nat made the best version
of Vicky Cheng's Michelin star dish.
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ANDY: This is when you really turn
from a home cook
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00:00:29,320 --> 00:00:31,160
into the chefs amongst them.
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00:00:31,160 --> 00:00:32,880
And...
Wow!
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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.
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(CHEERING)
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Deep-fried team,
18
00:00:39,800 --> 00:00:40,960
you're immune!
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00:00:40,960 --> 00:00:41,960
(CHEERING)
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00:00:43,160 --> 00:00:44,720
Tonight,
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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,
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and there's only one more chance
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00:00:52,760 --> 00:00:54,000
at immunity.
25
00:01:04,160 --> 00:01:05,440
Back in Melbourne.
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00:01:05,440 --> 00:01:06,840
Back to it.
27
00:01:06,840 --> 00:01:08,640
Yeah. It's good.
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What a week we had.
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00:01:09,880 --> 00:01:11,440
It was a cracking week.
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00:01:11,440 --> 00:01:12,760
Let's go, guys.
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00:01:12,760 --> 00:01:14,600
A trip in Hong Kong was awesome,
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like, and what I've learnt
I think you can't teach somebody.
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We just had a ball.
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ANDY: Here they are!
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(APPLAUSE)
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What the hell is this?
Ha-ha!
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00:01:41,280 --> 00:01:43,120
Welcome home, everybody!
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Come on down.
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We're back!
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(LAUGHTER)
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Sav, it's good to see ya.
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00:01:51,320 --> 00:01:52,400
We missed ya!
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Oh.
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00:01:53,480 --> 00:01:55,160
It is what it is, but it's fine.
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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,
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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...
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00:02:16,200 --> 00:02:18,040
..a lucky dip!
Whoo-hoo!
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00:02:19,600 --> 00:02:24,480
Beneath these cloches are 30
Hong Kong-inspired ingredients.
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00:02:24,480 --> 00:02:25,560
One at a time,
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00:02:25,560 --> 00:02:28,160
you will pick two cloches,
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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.
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00:02:37,400 --> 00:02:40,280
If you're not happy with
the ingredient that's revealed,
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00:02:40,280 --> 00:02:41,520
you can pick another one.
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00:02:44,760 --> 00:02:48,040
But you can only swap once.
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00:02:49,280 --> 00:02:53,160
Once you swap, the ingredient
you didn't want goes out of play.
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00:02:55,200 --> 00:02:59,520
I'm just praying that some
good fortune shines down on me,
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00:02:59,520 --> 00:03:03,080
and I end up with two things
that I actually know how to use.
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00:03:03,080 --> 00:03:04,680
Let's see who's up first.
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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.
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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.
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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.
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00:03:56,080 --> 00:03:57,280
It is...
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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,
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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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