1 00:00:00,000 --> 00:00:00,160 up. See 2 00:00:00,160 --> 00:00:00,360 up. See you 3 00:00:00,360 --> 00:00:00,440 up. See you at 4 00:00:01,040 --> 00:00:07,000 NARRATOR: Previously on MasterChef Australia... 5 00:00:07,000 --> 00:00:08,640 (CHEERING AND APPLAUSE) 6 00:00:08,640 --> 00:00:11,120 ..with a pastry queen in the house... 7 00:00:11,120 --> 00:00:13,000 I've brought you... 8 00:00:13,000 --> 00:00:14,160 CONTESTANTS: Ooh! Oh, whoa! 9 00:00:14,160 --> 00:00:16,120 ..my eclair. 10 00:00:16,120 --> 00:00:19,840 ..they had to step up their choux game. 11 00:00:19,840 --> 00:00:22,800 You don't want to be in round 2. Bloody oath, I don't. 12 00:00:22,800 --> 00:00:25,080 The only 'shoes' I've heard of in the past 13 00:00:25,080 --> 00:00:27,720 are the ones you wear on your feet. 14 00:00:27,720 --> 00:00:32,600 NARRATOR: Sweet or savoury, they were packed with flavour. 15 00:00:32,600 --> 00:00:34,000 JOCK: I love everything about it. 16 00:00:34,000 --> 00:00:36,960 The texture, the zinginess. MELISSA: You've nailed the choux. 17 00:00:36,960 --> 00:00:38,440 I think you did an amazing job. 18 00:00:38,440 --> 00:00:41,440 Loved the concept. Really, really great choux. 19 00:00:41,440 --> 00:00:43,880 ANDY: Perfection, like, seriously. 20 00:00:43,880 --> 00:00:46,720 (CHEERING AND APPLAUSE) Thank you. Thank you. 21 00:00:46,720 --> 00:00:52,760 And after two rounds, Larissa said goodbye to the MasterChef kitchen. 22 00:00:52,760 --> 00:00:55,000 LARISSA: I'm so gutted. 23 00:00:55,000 --> 00:00:57,640 But not for long. 24 00:00:57,640 --> 00:00:58,640 It's not the last 25 00:00:58,640 --> 00:01:02,720 you're gonna see of me because I do have the Second Chance Apron. 26 00:01:03,840 --> 00:01:07,440 Tonight, can they handle the heat... 27 00:01:07,440 --> 00:01:11,160 GRACE: It is chaos in the kitchen. There's so much going on around me. 28 00:01:11,160 --> 00:01:14,440 ..of the very first Service Challenge? 29 00:01:19,800 --> 00:01:22,440 (BIRDSONG) 30 00:01:22,440 --> 00:01:24,440 (ALL TALK AT ONCE) 31 00:01:24,440 --> 00:01:27,000 Wonder what it's gonna be today. 32 00:01:27,000 --> 00:01:28,440 I'm thinking fish. 33 00:01:28,440 --> 00:01:31,240 Oh, yes! You're always thinking fish. 34 00:01:31,240 --> 00:01:33,040 Let's have fun today, then. 35 00:01:33,040 --> 00:01:36,240 MasterChef has just been an amazing ride. 36 00:01:36,240 --> 00:01:40,560 They say secrets and surprises. Every single day is different. 37 00:01:49,440 --> 00:01:52,160 ANDY: Here we go! (CHEERING AND APPLAUSE) 38 00:01:53,560 --> 00:01:54,880 Down the front, gang! 39 00:01:54,880 --> 00:01:59,800 ADI: There's rows upon rows of tables beautifully set up. 40 00:01:59,800 --> 00:02:04,160 It's clearly a Service Challenge and I'm so nervous. 41 00:02:04,160 --> 00:02:06,640 MAN: That's a bit fancy. Become too real. 42 00:02:06,640 --> 00:02:08,880 Most I've cooked for sort of eight people, 43 00:02:08,880 --> 00:02:10,520 maybe 10 people at a time, 44 00:02:10,520 --> 00:02:11,640 at a dinner party. 45 00:02:11,640 --> 00:02:15,120 I don't know how to cook for a whole restaurant full of people. 46 00:02:15,120 --> 00:02:17,960 Oh, wow! Oh, wow! Oh, man! 47 00:02:17,960 --> 00:02:20,520 Well, morning, everybody! CONTESTANTS: Morning. 48 00:02:20,520 --> 00:02:23,360 It is so good to have you all back in here. 49 00:02:23,360 --> 00:02:25,840 We are almost at a full house. 50 00:02:25,840 --> 00:02:28,440 Rue, Brent and Amy, they're still recovering at home. 51 00:02:28,440 --> 00:02:30,080 But you're all here ready to go, 52 00:02:30,080 --> 00:02:31,960 and you might have guessed it, 53 00:02:31,960 --> 00:02:36,480 today it is a Team Service Challenge. 54 00:02:36,480 --> 00:02:37,560 (CONTESTANTS CHEER) 55 00:02:37,560 --> 00:02:40,400 So you are gonna need one of these. 56 00:02:40,400 --> 00:02:43,200 Grab an apron and then get in your team. 57 00:02:43,200 --> 00:02:45,120 No looking. 58 00:02:45,120 --> 00:02:48,720 Second to reach in the bag and I pull out a blue apron. 59 00:02:48,720 --> 00:02:51,640 So my team today I'm pretty stoked with. 60 00:02:51,640 --> 00:02:53,320 I've got Jess, Robbie, 61 00:02:53,320 --> 00:02:56,400 Adi, Ralph, myself and Theo. 62 00:02:56,400 --> 00:02:58,920 Snap! Ohh! 63 00:02:58,920 --> 00:03:01,240 CATH: So, I'm on the green team. 64 00:03:01,240 --> 00:03:03,120 So I'm with my buddy Rhi, 65 00:03:03,120 --> 00:03:04,920 and they've got a few of the young folks, 66 00:03:04,920 --> 00:03:08,600 Phil, Alice, Grace, Antonio. 67 00:03:08,600 --> 00:03:10,400 What a beautiful bunch. What a great mix. 68 00:03:10,400 --> 00:03:14,320 Now, seeing as it's Secret to Success Week, 69 00:03:14,320 --> 00:03:16,800 and this is your first Service Challenge after all, 70 00:03:16,800 --> 00:03:21,120 we've called on a couple of old mates to give you a few pointers. 71 00:03:21,120 --> 00:03:24,000 These guys, they've been in your shoes before. 72 00:03:24,000 --> 00:03:27,600 They've had the same fears and the same dreams. 73 00:03:28,640 --> 00:03:33,320 And now they have their own hugely successful restaurants. 74 00:03:33,320 --> 00:03:38,320 Please welcome from Sum Yung Guys, Matt Sinclair. 75 00:03:38,320 --> 00:03:40,920 And from GAJA... Oh! 76 00:03:40,920 --> 00:03:42,800 ..Sashi Cheliah! 77 00:03:42,800 --> 00:03:45,160 (CHEERING AND APPLAUSE) 78 00:03:50,440 --> 00:03:52,200 (GASPS) Oh! 79 00:03:52,200 --> 00:03:54,720 Yeah, real pinch-myself moment. 80 00:03:56,440 --> 00:03:57,800 First Service Challenge, 81 00:03:57,800 --> 00:04:00,480 and Matt Sinclair and Sashi walk in the kitchen. 82 00:04:00,480 --> 00:04:02,080 Like, how freaking cool, 83 00:04:02,080 --> 00:04:04,800 like, literally MasterChef royalty. 84 00:04:04,800 --> 00:04:09,480 JOCK: Gentlemen, so good to have you back in the MasterChef kitchen. 85 00:04:09,480 --> 00:04:11,400 It's always great to be back here. 86 00:04:11,400 --> 00:04:13,560 Business in Adelaide pumping? Yes. 87 00:04:13,560 --> 00:04:15,880 And we also just started a new one in India. 88 00:04:15,880 --> 00:04:17,720 So, yeah, bit crazy. 89 00:04:17,720 --> 00:04:21,080 In India, ladies and gentlemen. Amazing. 90 00:04:21,080 --> 00:04:24,160 Matt, what about you? Just at Sum Yung. 91 00:04:24,160 --> 00:04:25,800 Yeah? So, we've moved to a new location. 92 00:04:25,800 --> 00:04:28,160 We're in Noosaville, so more in the heart of Noosa now. 93 00:04:28,160 --> 00:04:29,880 Is there more seats in the restaurant? 94 00:04:29,880 --> 00:04:32,280 Because every time I go there, I can't get a bloody booking. 95 00:04:32,280 --> 00:04:33,640 (LAUGHTER) 96 00:04:33,640 --> 00:04:35,640 There is a few more seats. It's not funny. 97 00:04:35,640 --> 00:04:37,320 We've managed to extend it a little bit. 98 00:04:37,320 --> 00:04:39,840 Ralph, when we talk about MasterChef, 99 00:04:39,840 --> 00:04:41,640 these are two huge names. 100 00:04:41,640 --> 00:04:43,120 Big heavy hitters. 101 00:04:43,120 --> 00:04:46,640 Yeah, it's amazing. It's, I guess, what we aspire to be. 102 00:04:46,640 --> 00:04:48,840 So who are you hoping for in your team? 103 00:04:50,160 --> 00:04:51,160 Yeah, look... Oh! 104 00:04:51,160 --> 00:04:53,440 I'm not even playing that game. I'm just gonna... 105 00:04:53,440 --> 00:04:54,840 (LAUGHTER) I was gonna... 106 00:04:54,840 --> 00:04:56,680 They're both really good and I just want... 107 00:04:56,680 --> 00:04:58,840 Any one of them would be amazing. (LAUGHTER) 108 00:04:58,840 --> 00:05:02,240 Rhiannon, how is it to see these two, particularly Matt? 109 00:05:02,240 --> 00:05:04,360 Well, I've been to Sum Yung four times, 110 00:05:04,360 --> 00:05:06,560 and, yeah, I'm stoked. 111 00:05:06,560 --> 00:05:07,560 (LAUGHTER) 112 00:05:07,560 --> 00:05:09,640 Well, the good news today 113 00:05:09,640 --> 00:05:13,560 is that Matt and Sashi are your team captains. 114 00:05:13,560 --> 00:05:14,560 Oh, yes! 115 00:05:14,560 --> 00:05:19,280 And the good news for you, Rhiannon, is that Matt... 116 00:05:19,280 --> 00:05:20,440 ..is on your team. 117 00:05:20,440 --> 00:05:21,920 Yay! 118 00:05:21,920 --> 00:05:25,840 Sashi, you're with the blue team. Boys, go and join your team. 119 00:05:27,120 --> 00:05:29,880 I'm, like, jumping in the air like a crazy woman. 120 00:05:29,880 --> 00:05:33,160 To be able to have Matt Sinclair in our kitchen 121 00:05:33,160 --> 00:05:34,840 is to me, like, the ultimate. 122 00:05:34,840 --> 00:05:36,520 How are you going? Good to meet you! 123 00:05:36,520 --> 00:05:39,000 This is a real fangirl moment for me. 124 00:05:39,000 --> 00:05:41,560 Oh, my God, yes! 125 00:05:41,560 --> 00:05:45,320 Underneath both of these cloths are some ingredients. 126 00:05:46,960 --> 00:05:48,960 Three here for the entree. 127 00:05:48,960 --> 00:05:50,800 Three for the main. 128 00:05:50,800 --> 00:05:54,240 Your team needs to choose one of these ingredients 129 00:05:54,240 --> 00:05:59,440 to feature in each course, but once chosen... 130 00:06:00,680 --> 00:06:03,960 ..the ingredient will be off the menu for the other team. 131 00:06:03,960 --> 00:06:05,920 CONTESTANTS: Ooh! 132 00:06:05,920 --> 00:06:08,800 You will have 2.5 hours before your entrees 133 00:06:08,800 --> 00:06:10,800 need to leave the pass, 134 00:06:10,800 --> 00:06:14,520 and you're cooking entree and main for 30 diners each, plus us. 135 00:06:15,560 --> 00:06:18,640 DECLAN: Three items for entrees, three items for main. 136 00:06:18,640 --> 00:06:22,440 I'm hoping there's gonna be a fish under there. 137 00:06:22,440 --> 00:06:25,680 Today, the best team will head into tomorrow's Immunity Challenge, 138 00:06:25,680 --> 00:06:29,840 where Malissa up there has already earned her spot. 139 00:06:31,000 --> 00:06:33,840 And as soon as we reveal these ingredients... 140 00:06:34,840 --> 00:06:37,440 ..your time will start. 141 00:06:37,440 --> 00:06:38,440 What? 142 00:06:40,640 --> 00:06:42,320 So are you ready? 143 00:06:42,320 --> 00:06:45,240 CONTESTANTS: Yes! Good, because your time starts now. 144 00:06:45,240 --> 00:06:47,960 Oh! (ALL TALK AT ONCE) 145 00:06:47,960 --> 00:06:48,960 Fish. 146 00:06:48,960 --> 00:06:51,600 Ralph charges for that coral trout. 147 00:06:51,600 --> 00:06:55,200 And big Ralph, 6'5, no-one's getting past him. 148 00:06:55,200 --> 00:06:56,440 Grab it, grab it, grab it. 149 00:06:56,440 --> 00:06:59,280 So we've got the coral trout that we need to feature in our main, 150 00:06:59,280 --> 00:07:01,480 and cucumber in our entree. 151 00:07:01,480 --> 00:07:02,520 Cucumber. Can we... 152 00:07:02,520 --> 00:07:05,520 I sort of get around it and look back to my team, 153 00:07:05,520 --> 00:07:06,760 and I think I yell out... 154 00:07:06,760 --> 00:07:08,160 Can we have eggplant? 155 00:07:08,160 --> 00:07:10,080 "Eggplant, eggplant," about 10 times. 156 00:07:10,080 --> 00:07:11,680 Eggplant. What was the other one? 157 00:07:11,680 --> 00:07:12,800 And pork, alright. 158 00:07:12,800 --> 00:07:14,520 What's that? Pork belly and eggplant. 159 00:07:14,520 --> 00:07:15,920 OK. 160 00:07:15,920 --> 00:07:20,160 And the penny sort of drops that I really went for this. 161 00:07:20,160 --> 00:07:23,880 I'm gonna really need to pull through with an idea here. 162 00:07:24,880 --> 00:07:27,720 Entree. So, you're the one that grabbed the eggplant. 163 00:07:27,720 --> 00:07:30,440 Where was your head at, my friend? What have you got? Let's go. 164 00:07:30,440 --> 00:07:32,520 I think we do, like, some sort of, like, 165 00:07:32,520 --> 00:07:35,240 sweet soy, sticky chilli glaze on them 166 00:07:35,240 --> 00:07:38,040 and then we can just stack it with heaps of, like, 167 00:07:38,040 --> 00:07:40,760 fresh coriander, chilli, some crunch. 168 00:07:40,760 --> 00:07:43,360 Has anyone got any ideas of what we could do with the pork? 169 00:07:43,360 --> 00:07:44,360 Should we do braised? 170 00:07:44,360 --> 00:07:47,240 Because then, like, we've got the time, we can slow-cook it. 171 00:07:47,240 --> 00:07:51,120 We can put it in, like, you know, some beautiful Asian, sort of... 172 00:07:51,120 --> 00:07:52,760 In the pressure cooker? Yeah. 173 00:07:52,760 --> 00:07:54,680 You think it's too similar, the dishes? 174 00:07:54,680 --> 00:07:55,720 (CLEARS THROAT) 175 00:07:55,720 --> 00:07:58,840 I just feel like it's both the same dish, one is pork, one is eggplant. 176 00:07:58,840 --> 00:08:00,320 Yeah. Yeah, that's what I think. 177 00:08:00,320 --> 00:08:03,400 It's the same thing. So it has to be... One has to change. 178 00:08:03,400 --> 00:08:05,560 That's stumping me, the eggplant. Yeah. 179 00:08:05,560 --> 00:08:08,120 Yeah, that's a hard one, isn't it? 180 00:08:08,120 --> 00:08:10,960 RHIANNON: I'm stressing about the time that's ticking away, 181 00:08:10,960 --> 00:08:12,400 and we still don't have a dish, 182 00:08:12,400 --> 00:08:15,560 and you've got to kind of make it cohesive with your entree as well, 183 00:08:15,560 --> 00:08:16,600 and we've got eggplant. 184 00:08:16,600 --> 00:08:17,600 Well, could we... 185 00:08:17,600 --> 00:08:20,280 I know it's a bit more work, but could we braise our pork 186 00:08:20,280 --> 00:08:22,600 and then deep-fry it so it's crispy. 187 00:08:22,600 --> 00:08:24,800 Have you done that before? Yeah, I've done it before. 188 00:08:24,800 --> 00:08:27,520 I take the lead because we kind of weren't going anywhere, 189 00:08:27,520 --> 00:08:29,720 and I felt like someone had to just go, 190 00:08:29,720 --> 00:08:30,720 "Let's just go with this." 191 00:08:30,720 --> 00:08:32,160 So, yeah, 192 00:08:32,160 --> 00:08:35,360 today for main were doing an Asian-style crispy pork belly 193 00:08:35,360 --> 00:08:37,240 with a green mango salad, 194 00:08:37,240 --> 00:08:39,440 and some kind of glazed eggplant for entree. 195 00:08:39,440 --> 00:08:41,200 If you're feeling confident 196 00:08:41,200 --> 00:08:44,280 in doing the sweet, smoky-style eggplant as a starter, 197 00:08:44,280 --> 00:08:46,280 as long as you can turn it into a dish 198 00:08:46,280 --> 00:08:49,600 that someone can sit down with a knife and fork, eat it and enjoy it. 199 00:08:49,600 --> 00:08:51,200 You're gonna have to get moving. 200 00:08:51,200 --> 00:08:53,440 (DRAMATIC MUSIC) 201 00:08:58,720 --> 00:09:00,600 We really need to motor. 202 00:09:02,080 --> 00:09:04,640 Any idea on what do you want to do with fish? 203 00:09:04,640 --> 00:09:07,120 I thought, for the main dish, we do a nice curry. 204 00:09:07,120 --> 00:09:09,040 Curry and fish? Fish, and have some rice. 205 00:09:09,040 --> 00:09:10,240 Fish curry. For the main meal. 206 00:09:10,240 --> 00:09:13,320 I think it's an absolute no-brainer doing a curry 207 00:09:13,320 --> 00:09:15,280 with Sashi as our captain, 208 00:09:15,280 --> 00:09:17,240 Robbie, me with the fish. 209 00:09:17,240 --> 00:09:19,080 So for the blue team's main, 210 00:09:19,080 --> 00:09:22,320 we're gonna be making a yellow fish curry with cumin rice. 211 00:09:22,320 --> 00:09:26,040 Since now we have a good idea on the fish, what does it go with? 212 00:09:26,040 --> 00:09:28,240 I'm a bit worried about cucumber. 213 00:09:28,240 --> 00:09:30,640 We gotta make sure that that ties in with that as well. 214 00:09:30,640 --> 00:09:34,600 What are you gonna do with this? What are we gonna do with cucumbers? 215 00:09:34,600 --> 00:09:37,000 Sashi, you know, asks us for an idea, 216 00:09:37,000 --> 00:09:39,640 and for some reason everyone looks at me. 217 00:09:39,640 --> 00:09:42,400 I think we do a sort of Indian marinated prawns, 218 00:09:42,400 --> 00:09:44,480 a raita sauce with the cucumber. 219 00:09:44,480 --> 00:09:46,320 And do you think that's enough for cucumber? 220 00:09:46,320 --> 00:09:49,640 Just remember the cucumber must be there. 221 00:09:49,640 --> 00:09:51,520 Featured. Featured prominently. 222 00:09:51,520 --> 00:09:53,440 Yeah, so I think... yeah, I think a granita 223 00:09:53,440 --> 00:09:55,960 with pickled cucumber... 224 00:09:55,960 --> 00:09:58,320 Yeah, you can have pickle or something like that, yeah. 225 00:09:58,320 --> 00:10:01,480 We're just spitballing ideas over the table 226 00:10:01,480 --> 00:10:04,920 and thinking of how we could use cucumber in an Indian fashion. 227 00:10:04,920 --> 00:10:07,080 And I sort of throw out the idea of raita, 228 00:10:07,080 --> 00:10:08,960 which is cucumber and yoghurt. 229 00:10:08,960 --> 00:10:11,840 Sashi thinks it could be good, but we need to make sure 230 00:10:11,840 --> 00:10:13,920 that the cucumber is highlighted in the dish. 231 00:10:13,920 --> 00:10:17,360 Let's do the cucumber in a couple of ways. 232 00:10:17,360 --> 00:10:19,280 Yeah, OK. Yeah, nice. 233 00:10:19,280 --> 00:10:20,640 A pickle. Yeah. 234 00:10:20,640 --> 00:10:21,680 Fresh. Yeah. 235 00:10:21,680 --> 00:10:25,400 A cucumber and mint and chilli granita. 236 00:10:25,400 --> 00:10:26,440 Yeah. 237 00:10:26,440 --> 00:10:30,000 I love Sashi. I've seen him on both of his seasons of MasterChef. 238 00:10:30,000 --> 00:10:32,600 I know he's got his great restaurant, GAJA. 239 00:10:32,600 --> 00:10:36,160 He's an amazing cook who knows how to layer flavour. 240 00:10:36,160 --> 00:10:38,120 So you need a about 80 prawns, minimum. 241 00:10:38,120 --> 00:10:39,200 Yeah, yeah. 242 00:10:39,200 --> 00:10:41,840 Theo's gonna get started on the granita. 243 00:10:41,840 --> 00:10:44,000 I'm gonna get started on prepping the cucumbers, 244 00:10:44,000 --> 00:10:46,840 and Jess is gonna be working on all of our prawns. 245 00:10:46,840 --> 00:10:49,320 I'm in my element, shelling prawns. 246 00:10:49,320 --> 00:10:52,920 We need about 80 of these prawns peeled and de-veined, 247 00:10:52,920 --> 00:10:54,720 which is a lot of work. 248 00:10:54,720 --> 00:10:58,000 We've chosen a really finicky protein in prawns 249 00:10:58,000 --> 00:10:59,840 to be cooking for this Service Challenge, 250 00:10:59,840 --> 00:11:01,920 but I'm thinking if we marinate the prawns 251 00:11:01,920 --> 00:11:03,760 in some Indian spices and flavours, 252 00:11:03,760 --> 00:11:06,600 that's gonna elevate this dish to another level. 253 00:11:06,600 --> 00:11:08,800 Really want to do well today, and he's in the house, 254 00:11:08,800 --> 00:11:10,040 so I want to impress him. 255 00:11:15,840 --> 00:11:17,320 JOCK: Two tables. MELISSA: Yep. 256 00:11:17,320 --> 00:11:18,680 Two different choices. 257 00:11:18,680 --> 00:11:22,400 Obviously cucumbers, pumpkin and eggplant on that first table. 258 00:11:22,400 --> 00:11:23,960 The blue team went for the cucumber. 259 00:11:23,960 --> 00:11:25,560 Straight to cucumber. Yeah, for the entree. 260 00:11:25,560 --> 00:11:27,120 I'm shocked by that. Yeah. 261 00:11:27,120 --> 00:11:28,760 And then on the green team, eggplant. 262 00:11:28,760 --> 00:11:29,760 Yeah. 263 00:11:29,760 --> 00:11:32,840 I think they kind of got the eggplant thinking that, 264 00:11:32,840 --> 00:11:33,840 and now they're like... 265 00:11:33,840 --> 00:11:35,640 What do we do now? What do we do? 266 00:11:35,640 --> 00:11:36,640 Yeah. 267 00:11:36,640 --> 00:11:40,680 Main course, even more interesting. Coral trout from the blue team. 268 00:11:40,680 --> 00:11:42,440 Yeah. And pork belly from the green team. 269 00:11:42,440 --> 00:11:45,800 There's a lot of work to fillet coral trout, 270 00:11:45,800 --> 00:11:47,600 pin-bone it and prepare it, 271 00:11:47,600 --> 00:11:49,760 you know, plate-ready for 30 covers. 272 00:11:49,760 --> 00:11:52,560 On the other side of things, pork belly is a smart choice 273 00:11:52,560 --> 00:11:53,920 for a Service Challenge. 274 00:11:53,920 --> 00:11:55,920 If you choose the right recipe. 275 00:11:55,920 --> 00:12:00,160 Because if you're going for an even, crispy skin for 33 portions, 276 00:12:00,160 --> 00:12:02,120 and you don't know what you're doing, 277 00:12:02,120 --> 00:12:04,040 that's stitching yourself up. 278 00:12:04,040 --> 00:12:05,320 But also portion control. 279 00:12:05,320 --> 00:12:08,120 This is gonna be their first experience 280 00:12:08,120 --> 00:12:11,760 of making enough of a sauce, making enough of a curry, 281 00:12:11,760 --> 00:12:13,320 proportionally controlling the protein. 282 00:12:13,320 --> 00:12:15,440 And that is a whole new experience for them today. 283 00:12:15,440 --> 00:12:17,360 How we looking, guys? Good. How are you going? 284 00:12:17,360 --> 00:12:19,800 PHIL: Getting there, mate. Good, good. Yum. 285 00:12:21,680 --> 00:12:26,120 So I'm working the main, which is braised pork belly. 286 00:12:26,120 --> 00:12:30,760 We've got Phil doing the stock, Rhi making the sauce, 287 00:12:30,760 --> 00:12:32,240 I'm doing the pork. 288 00:12:32,240 --> 00:12:34,040 It's a lot of work. 289 00:12:34,040 --> 00:12:36,360 Pork for 30 people, it's a fair bit of pork. 290 00:12:36,360 --> 00:12:38,520 So we're planning on... 291 00:12:38,520 --> 00:12:40,680 ..I think it's about 160 grams per person. 292 00:12:40,680 --> 00:12:42,720 So we've just got to get that right now. 293 00:12:42,720 --> 00:12:44,120 So, actually, thanks for the tip, 294 00:12:44,120 --> 00:12:45,880 because I need to actually get the scales. 295 00:12:46,880 --> 00:12:49,000 It's very important that all dishes 296 00:12:49,000 --> 00:12:51,920 have to be consistent in any Service Challenge. 297 00:12:51,920 --> 00:12:54,600 So we're trying to work out 298 00:12:54,600 --> 00:12:56,600 the quantity that we need. 299 00:12:56,600 --> 00:13:00,480 150 per person times 30. 300 by 15. 300 00:13:00,480 --> 00:13:03,360 MATT: Yep. 4.5 plus extra. 301 00:13:03,360 --> 00:13:05,280 Yeah. 302 00:13:05,280 --> 00:13:07,600 If we don't get the quantities right now, 303 00:13:07,600 --> 00:13:10,560 we may not be able to serve plates which are consistent 304 00:13:10,560 --> 00:13:13,160 because it needs time to be braised in the pressure cooker. 305 00:13:14,160 --> 00:13:17,320 Alright, I'm trying to do my maths. I think you need about eight. 306 00:13:17,320 --> 00:13:22,040 So it's trying to get that right and trying to do it under pressure. 307 00:13:22,040 --> 00:13:24,280 It's not the kind of thing you can just whip up. 308 00:13:24,280 --> 00:13:27,320 Like, this is probably a good hour, 1.5-hour process, 309 00:13:27,320 --> 00:13:31,120 so there's no chance of recouping it if they haven't got enough. 310 00:13:31,120 --> 00:13:33,640 We need about six kilos. 311 00:13:33,640 --> 00:13:35,800 So, three threes are nine. 312 00:13:35,800 --> 00:13:38,520 We've worked it out that we want 120 portions. 313 00:13:38,520 --> 00:13:40,120 You count it out and I'll keep chopping. 314 00:13:40,120 --> 00:13:43,520 We need to get this in, though, so I'm just gonna get another bowl. 315 00:13:43,520 --> 00:13:46,240 Oh, my goodness, yeah, I'm doing maths. 316 00:13:46,240 --> 00:13:47,400 OK, I'm up to 50. 317 00:13:47,400 --> 00:13:49,560 My brain's not working. It's not maths. 318 00:13:49,560 --> 00:13:51,200 I'm cooking, I'm not doing maths. 319 00:13:51,200 --> 00:13:53,320 69, I'm up to. 320 00:13:53,320 --> 00:13:55,360 OK, So we're at 70 there. 321 00:13:55,360 --> 00:13:57,520 So, that's 72. 322 00:13:57,520 --> 00:14:00,720 I'm not a finance person. You know, this is just not my brain. 323 00:14:00,720 --> 00:14:03,280 72. 72, and I just put in... 324 00:14:03,280 --> 00:14:04,320 I just put in 12. 325 00:14:04,320 --> 00:14:07,480 But it's... Have we got enough pork? 326 00:14:07,480 --> 00:14:11,320 I pray to God you don't fall short. Yeah. 327 00:14:11,320 --> 00:14:12,880 Yeah. Yeah. 328 00:14:12,880 --> 00:14:15,840 I hope that they've really done their calculations 329 00:14:15,840 --> 00:14:18,880 because there's probably gonna be a couple of them 330 00:14:18,880 --> 00:14:21,080 that will have to answer for it if there's not enough. 331 00:14:31,680 --> 00:14:34,120 that Team Challenges are a very different ball game. 332 00:14:34,120 --> 00:14:38,360 You've got 90 minutes till service. Come on, guys, push! Push! Push! 333 00:14:41,760 --> 00:14:44,520 MATT: So, how, like, how long till you get this pork in? 334 00:14:44,520 --> 00:14:47,040 Well, it's all done, so... So, the pork's all done. 335 00:14:47,040 --> 00:14:49,440 Do it. It's there. Do it. 336 00:14:49,440 --> 00:14:51,400 OK, we've got to get it in, so... 337 00:14:51,400 --> 00:14:55,000 The pork's going in, it's done, lids are on, timers done. 338 00:14:55,000 --> 00:14:56,720 Whew! 339 00:14:56,720 --> 00:14:57,720 This? Yeah. 340 00:14:57,720 --> 00:14:59,800 Let's do all the lids. 341 00:14:59,800 --> 00:15:01,640 Just let that do its thing, 342 00:15:01,640 --> 00:15:06,840 then it's onto all the other prep for the green mango salad. 343 00:15:06,840 --> 00:15:08,520 I remember these days. 344 00:15:08,520 --> 00:15:11,240 Mm, the early days. (LAUGHS) 345 00:15:11,240 --> 00:15:13,840 When you had no idea. No idea. 346 00:15:13,840 --> 00:15:15,760 Far out. 347 00:15:15,760 --> 00:15:18,680 Declan is my name and fish is my game. (LAUGHS) 348 00:15:18,680 --> 00:15:21,120 I'm in my element here and I'm loving it. 349 00:15:21,120 --> 00:15:24,080 Jesus! (LAUGHTER) 350 00:15:24,080 --> 00:15:26,160 That's the level of confidence we're working with today. 351 00:15:26,160 --> 00:15:28,080 For today's Team Challenge, 352 00:15:28,080 --> 00:15:29,920 I'm on the blue team. 353 00:15:29,920 --> 00:15:31,440 Sashi's our captain. 354 00:15:31,440 --> 00:15:34,520 Just don't burn your curry, Sashi. Don't burn your curry, mate, OK? 355 00:15:34,520 --> 00:15:36,520 No way! That will not happen this time. 356 00:15:36,520 --> 00:15:40,560 And I've got Ralph, Robbie, Adi, Theo and Jess. 357 00:15:40,560 --> 00:15:42,280 And so I'm just working on the main, 358 00:15:42,280 --> 00:15:44,800 so coral trout curry. 359 00:15:44,800 --> 00:15:47,920 So, we're cooking Grandpa Robbie's curry today. 360 00:15:47,920 --> 00:15:49,400 Hello, girls. Hello, Robbie. 361 00:15:49,400 --> 00:15:50,480 Hello, Robbie. 362 00:15:50,480 --> 00:15:52,480 And he is a master of flavour. 363 00:15:52,480 --> 00:15:54,640 Cardamom, coriander. 364 00:15:54,640 --> 00:15:57,520 My God, you are in my forte. (BOTH LAUGH) 365 00:15:57,520 --> 00:15:59,920 Who else would we want to leave in charge of the curry? 366 00:15:59,920 --> 00:16:03,480 I'm thinking he's much more experienced than all of us here. 367 00:16:03,480 --> 00:16:06,640 Hey, Rob? Expectation. (BOTH LAUGH) 368 00:16:09,160 --> 00:16:10,520 I'm gonna make the yellow curry 369 00:16:10,520 --> 00:16:12,840 'cause I think a yellow curry goes good with the fish. 370 00:16:12,840 --> 00:16:17,120 Your galangal, your ginger, the turmeric, lemongrass. 371 00:16:17,120 --> 00:16:19,160 Blend it all up, make the smooth paste. 372 00:16:19,160 --> 00:16:22,280 The needs to be in the pot in the next five minutes. 373 00:16:22,280 --> 00:16:25,080 Yep. If not, you'll be in trouble. 374 00:16:25,080 --> 00:16:26,480 OK, brother. (BOTH LAUGH) 375 00:16:26,480 --> 00:16:29,520 Cook it well and know when to stop cooking it. 376 00:16:30,800 --> 00:16:33,360 It's nothing like what I'm used to, brother. Far out. 377 00:16:33,360 --> 00:16:35,360 I think there's a lot of pressure on my shoulders, 378 00:16:35,360 --> 00:16:37,480 because I've never done restaurant sort of cooking before, 379 00:16:37,480 --> 00:16:41,000 and at home we just chuck the fish on the coals 380 00:16:41,000 --> 00:16:44,640 and we just make a big curry and be sitting around the camp fire. 381 00:16:44,640 --> 00:16:47,200 For me, I'm thinking, "Is my food good enough 382 00:16:47,200 --> 00:16:48,480 "to be in a restaurant?" 383 00:16:48,480 --> 00:16:51,600 God, he's not even tasting my food. He's supposed to be my expert. 384 00:16:51,600 --> 00:16:54,000 (LAUGHS) He's just kicking back. He goes, "No worries, you're right. 385 00:16:54,000 --> 00:16:55,120 "No worries, Robbie." 386 00:16:55,120 --> 00:16:57,200 I just hope I can pull it off. 387 00:16:58,760 --> 00:17:00,520 So, I'm on the entree course, 388 00:17:00,520 --> 00:17:03,120 and we are featuring eggplant. 389 00:17:03,120 --> 00:17:05,920 So we're gonna do, like, a sticky-glazed eggplant. 390 00:17:05,920 --> 00:17:08,480 Oh, the nerves are kicking in. 391 00:17:08,480 --> 00:17:10,680 In true MasterChef fashion, 392 00:17:10,680 --> 00:17:12,200 the pressure is really on. 393 00:17:12,200 --> 00:17:14,560 So you cook this at home? 394 00:17:14,560 --> 00:17:15,920 No. (LAUGHS) 395 00:17:15,920 --> 00:17:18,440 That's what it sounded like! (LAUGHS) No? 396 00:17:18,440 --> 00:17:20,240 Alright, perfect. 397 00:17:20,240 --> 00:17:22,680 I feel like I have picked this eggplant 398 00:17:22,680 --> 00:17:26,480 and so I need to make sure today that this could be a winning dish. 399 00:17:26,480 --> 00:17:29,120 How many are we thinking of doing? We need to do 30. 400 00:17:29,120 --> 00:17:30,720 And a few extra. 34... 401 00:17:30,720 --> 00:17:32,800 Let's do, like, 40 at least, 402 00:17:32,800 --> 00:17:34,720 just in case any of them don't work out. 403 00:17:34,720 --> 00:17:37,440 I've got Alice and Antonio working up the front with me, 404 00:17:37,440 --> 00:17:38,760 scoring those eggplants, 405 00:17:38,760 --> 00:17:40,240 making sure that we've got enough 406 00:17:40,240 --> 00:17:43,040 and a few extra just in case anything goes wrong. 407 00:17:44,280 --> 00:17:46,600 Do you like eggplant? I... Yeah. 408 00:17:46,600 --> 00:17:49,000 And I begin working on the sauce. 409 00:17:49,000 --> 00:17:50,920 As soon as you guys have done that, 410 00:17:50,920 --> 00:17:53,360 I'll need some help prepping this sauce. 411 00:17:53,360 --> 00:17:56,520 This sauce is going to be the most important part of our dish, 412 00:17:56,520 --> 00:18:01,000 and I still don't know what I'm doing with it. 413 00:18:01,000 --> 00:18:03,400 Any tips, Matt? (LAUGHS) 414 00:18:03,400 --> 00:18:06,880 I feel really excited to have Matt Sinclair on our team, 415 00:18:06,880 --> 00:18:09,440 and to be able to just communicate with him 416 00:18:09,440 --> 00:18:12,560 and pick his brain in terms of what he would do, 417 00:18:12,560 --> 00:18:14,520 and throwing around a few different ideas. 418 00:18:14,520 --> 00:18:16,240 You want it, like, set and forget, 419 00:18:16,240 --> 00:18:17,920 blast it in the oven, finish it up, 420 00:18:17,920 --> 00:18:19,800 and then you've got time to dress it up. 421 00:18:19,800 --> 00:18:21,160 Let's do that. I do miso-sake-mirin. 422 00:18:21,160 --> 00:18:23,400 And to caramelise, I basically paint it on. 423 00:18:23,400 --> 00:18:25,360 And you have your oven cranked up? Cranked up. 424 00:18:25,360 --> 00:18:26,600 Blast it. And then blast them. 425 00:18:26,600 --> 00:18:28,080 Yeah. Yeah, let's do that. 426 00:18:28,080 --> 00:18:31,480 SASHI: Blue team, need to motor. Come on! 427 00:18:31,480 --> 00:18:34,840 JESS: Whenever anyone's free, if they can come... 428 00:18:34,840 --> 00:18:37,120 ..help on the prawn prep. 429 00:18:37,120 --> 00:18:38,640 THEO: Yep, yep, no worries. 430 00:18:38,640 --> 00:18:40,400 Time is getting away from us, 431 00:18:40,400 --> 00:18:42,800 and we are still sitting there shelling prawns 432 00:18:42,800 --> 00:18:45,880 for our prawn and cucumber raita entree. 433 00:18:45,880 --> 00:18:48,920 Seafood is a bit of a bugger when it comes to Service Challenges. 434 00:18:48,920 --> 00:18:49,920 Yeah. 435 00:18:49,920 --> 00:18:52,160 Probably a bit silly of us, but anyway. 436 00:18:53,400 --> 00:18:56,240 We need 80 prawns today so that all of our diners 437 00:18:56,240 --> 00:18:58,280 and the judges can have two each. 438 00:18:58,280 --> 00:18:59,960 And plus we want a bit extra 439 00:18:59,960 --> 00:19:02,040 so we can taste it and make sure we're happy. 440 00:19:02,040 --> 00:19:04,320 How many prawns to you have now? Nearly 40. 441 00:19:04,320 --> 00:19:06,240 40? Well, we need 80. 442 00:19:06,240 --> 00:19:08,920 Oh, honestly, like, I am covered in prawn juices. 443 00:19:08,920 --> 00:19:09,920 THEO: Delicious. 444 00:19:09,920 --> 00:19:12,360 Gonna have a good shower when I get home. 445 00:19:12,360 --> 00:19:16,120 Our prawns still need to be rubbed in this Indian spicy marinade, 446 00:19:16,120 --> 00:19:18,320 and then they need to be cooked and then cooled down 447 00:19:18,320 --> 00:19:20,120 so they can sit on top of the granita. 448 00:19:20,120 --> 00:19:22,880 Jess now needs help getting these prawns peeled, 449 00:19:22,880 --> 00:19:25,320 otherwise we're not gonna get entree ready for service. 450 00:19:25,320 --> 00:19:27,560 Do this quickly, and then I can help you. 451 00:19:27,560 --> 00:19:30,800 That's leaving me to work on the cucumber pickle. 452 00:19:30,800 --> 00:19:33,040 Just trying to think, pickling liquid. 453 00:19:33,040 --> 00:19:34,880 I haven't done a lot of pickling before. 454 00:19:34,880 --> 00:19:36,280 Um... 455 00:19:36,280 --> 00:19:39,560 I know it's gonna be one part vinegar to one part water, 456 00:19:39,560 --> 00:19:42,120 but I don't know how much sugar and salt to add. 457 00:19:42,120 --> 00:19:44,160 I'm adding the salt to this pickling liquid, 458 00:19:44,160 --> 00:19:46,400 but I'm not at all sure about these ratios. 459 00:19:47,880 --> 00:19:51,520 (TENSE MUSIC) 460 00:19:51,520 --> 00:19:53,480 I'm just hoping it works out. 461 00:19:53,480 --> 00:19:57,360 Seven, eight, nine, 10. That's 20. 462 00:19:57,360 --> 00:19:59,640 20 coral trout in front of me 463 00:19:59,640 --> 00:20:02,080 that I'm gonna have to fillet and fillet perfectly. 464 00:20:02,080 --> 00:20:05,520 Most likely you can get two. Two, yeah, that... 465 00:20:05,520 --> 00:20:07,440 Two decent pieces. That's what I was hoping for. 466 00:20:07,440 --> 00:20:10,720 So you've got to motor on, OK? Yeah, let's motor on. 467 00:20:10,720 --> 00:20:13,720 There's so many fish that we need to fillet, and I'm like, 468 00:20:13,720 --> 00:20:15,080 "I'll help Declan with these, 469 00:20:15,080 --> 00:20:17,560 "'cause time's gonna run out really quickly." 470 00:20:19,760 --> 00:20:22,960 Fish is not my strong point, but we're getting there. 471 00:20:22,960 --> 00:20:25,360 I'm filleting this fish, and I'm a little bit nervous 472 00:20:25,360 --> 00:20:27,680 because I haven't filleted many fish before. 473 00:20:39,760 --> 00:20:42,240 JOCK: Have you seen what's going... No, I haven't seen. 474 00:20:42,240 --> 00:20:43,640 Let's see... 475 00:20:43,640 --> 00:20:45,280 Like, I don't know what's going on, mate, 476 00:20:45,280 --> 00:20:48,160 but, like, there's not a lot of fish left on the fillet. 477 00:20:48,160 --> 00:20:51,440 OK, I will go and have a look. Your portion control's, like... 478 00:20:51,440 --> 00:20:53,040 You know what I'm saying? Yeah, sure. 479 00:20:53,040 --> 00:20:55,000 Sorry, I messed that up. 480 00:20:56,400 --> 00:20:58,520 (DRAMATIC MUSIC) 481 00:20:58,520 --> 00:21:00,480 I realise that I've massacred this beautiful fish. 482 00:21:02,880 --> 00:21:05,200 I'm looking at what I've actually done, 483 00:21:05,200 --> 00:21:07,160 and it's a nightmare, 484 00:21:07,160 --> 00:21:09,200 and I'm not sure exactly how to fix this. 485 00:21:21,640 --> 00:21:24,200 You have one hour till service! Come on! 486 00:21:24,200 --> 00:21:26,520 MALISSA: Whoo! Come on, guys! 487 00:21:26,520 --> 00:21:28,040 Let's go! 488 00:21:29,320 --> 00:21:33,600 Yeah, this is a lot of wastage, lot of meat. 489 00:21:33,600 --> 00:21:35,360 Nearly butchered it. Yeah. 490 00:21:35,360 --> 00:21:36,760 I'm not feeling pretty good. 491 00:21:36,760 --> 00:21:38,760 I've really messed up the cutting up of this fish. 492 00:21:40,320 --> 00:21:43,160 And I'm nervous that it's gonna cost us this challenge. 493 00:21:44,160 --> 00:21:46,680 You are trying to save as much as possible. 494 00:21:46,680 --> 00:21:50,200 Go slowly. See the bone? You can see the bone here coming. 495 00:21:50,200 --> 00:21:52,480 So Sashi's showing me how to do it, 496 00:21:52,480 --> 00:21:55,280 but he's just made it look effortless. 497 00:21:55,280 --> 00:21:57,520 Having Sashi in the kitchen today is amazing. 498 00:21:57,520 --> 00:22:00,520 He's kind of guiding us, and, personally, I'm learning so much. 499 00:22:00,520 --> 00:22:03,040 So you get much thicker fish. Yeah. 500 00:22:03,040 --> 00:22:05,200 Yeah, you see? Yep. Alright. 501 00:22:05,200 --> 00:22:07,120 Try one more time. 502 00:22:07,120 --> 00:22:09,520 I'm learning a lot about filleting. 503 00:22:09,520 --> 00:22:11,560 I just need to get a lot better at it. 504 00:22:11,560 --> 00:22:14,320 Do we need fried curry leaf for a garnish? 505 00:22:14,320 --> 00:22:17,080 Yeah. So what temperature do you want? 506 00:22:17,080 --> 00:22:20,000 I don't know. I just use it in the frying pan, usually. 507 00:22:20,000 --> 00:22:21,640 (LAUGHS) 508 00:22:21,640 --> 00:22:24,560 JOCK: Matt, Sashi, let's go. Yes? 509 00:22:24,560 --> 00:22:27,200 We're in trouble. You're in trouble already. 510 00:22:27,200 --> 00:22:28,680 Blue team, tell me, what's happening? 511 00:22:28,680 --> 00:22:33,200 OK, for the entree, they're doing prawn with a deconstructed raita. 512 00:22:33,200 --> 00:22:34,200 OK. 513 00:22:34,200 --> 00:22:37,240 So they're doing cucumber in different ways. 514 00:22:37,240 --> 00:22:38,720 Talk to me about mains, 515 00:22:38,720 --> 00:22:41,520 'cause I'm seeing Declan and the big man, Ralph, 516 00:22:41,520 --> 00:22:44,760 doing the carpaccio, like, straight off the fillet. 517 00:22:44,760 --> 00:22:47,080 He was butchering it, like, big-time. 518 00:22:47,080 --> 00:22:50,760 But now we've shown them to do proper filleting. 519 00:22:50,760 --> 00:22:55,440 Yeah, we are doing a fish curry, Robbie's family recipe. 520 00:22:55,440 --> 00:22:57,920 Against... Eggplant and... 521 00:22:57,920 --> 00:22:59,920 Miso, yeah, so they're going with a classic. 522 00:22:59,920 --> 00:23:02,240 Main course? They're gonna do a... 523 00:23:02,240 --> 00:23:03,280 Like, a twice-cooked pork. Yeah. 524 00:23:03,280 --> 00:23:06,040 So they started focusing on the pork, 525 00:23:06,040 --> 00:23:08,440 and they wanted to go sweet-sticky, then went back to the eggplant, 526 00:23:08,440 --> 00:23:11,000 and what they know is sweet-sticky with the eggplant. 527 00:23:11,000 --> 00:23:13,760 So they've sort of had to, I guess, pull back a little bit 528 00:23:13,760 --> 00:23:15,400 and reconfigure what they're doing with the pork 529 00:23:15,400 --> 00:23:16,800 and how they're going to serve it, 530 00:23:16,800 --> 00:23:18,760 so they're going to braise it, fry it, 531 00:23:18,760 --> 00:23:20,760 and then do a really aromatic green mango salad. 532 00:23:20,760 --> 00:23:22,400 (CHUCKLES) OK. OK. 533 00:23:22,400 --> 00:23:23,760 Pressure. Playing with fire. 534 00:23:23,760 --> 00:23:25,720 Pressure, absolutely. 535 00:23:25,720 --> 00:23:27,960 The last time I used a pressure cooker was here. 536 00:23:27,960 --> 00:23:30,360 And I think that that's saying something. 537 00:23:30,360 --> 00:23:32,280 What have you both got for dessert? 538 00:23:32,280 --> 00:23:34,080 Um... Bah! I'm only joking! 539 00:23:34,080 --> 00:23:36,160 Paddle Pops. (ALL LAUGH) 540 00:23:36,160 --> 00:23:37,320 And a beer. 541 00:23:37,320 --> 00:23:38,680 Good luck, boys. Good luck. 542 00:23:38,680 --> 00:23:40,040 Thank you. Thanks, gents. 543 00:23:40,040 --> 00:23:42,400 (DRAMATIC MUSIC) 544 00:23:44,600 --> 00:23:46,760 JESS: Ads, we've got enough prawns now. 545 00:23:46,760 --> 00:23:48,440 Good job, guys. 546 00:23:48,440 --> 00:23:52,240 Oh, my God, Jess and Theo have finished prepping these prawns, 547 00:23:52,240 --> 00:23:53,560 it's finally over, 548 00:23:53,560 --> 00:23:55,960 we can finally get the marinade on them 549 00:23:55,960 --> 00:23:58,520 so they can soak in all those Indian spices 550 00:23:58,520 --> 00:23:59,760 before we cook them. 551 00:23:59,760 --> 00:24:01,720 There's turmeric and Kashmiri chilli. 552 00:24:01,720 --> 00:24:04,080 I really want to build flavour in this dish, 553 00:24:04,080 --> 00:24:06,000 make sure that this feels Indian to me. 554 00:24:06,000 --> 00:24:09,120 I think adding these spices is going to really complement 555 00:24:09,120 --> 00:24:11,560 the pickled cucumber. 556 00:24:11,560 --> 00:24:13,920 Can you believe we're doing our first Team Challenge? 557 00:24:13,920 --> 00:24:15,120 How awesome. 558 00:24:15,120 --> 00:24:16,840 CATH: First Service Challenge, 559 00:24:16,840 --> 00:24:19,240 and everything is on the go at the moment. 560 00:24:19,240 --> 00:24:21,880 So, we have our pork in the pressure cooker, 561 00:24:21,880 --> 00:24:23,600 so we're just working on the salad now. 562 00:24:23,600 --> 00:24:27,360 MATT: Everyone gets an equal amount of Thai basil and green mango. 563 00:24:27,360 --> 00:24:29,640 It's all even, you know, and consistent. 564 00:24:29,640 --> 00:24:31,160 (BEEPING) The pressure cooker goes off. 565 00:24:31,160 --> 00:24:33,720 GRACE: Come on, green team! Nice work, guys! 566 00:24:33,720 --> 00:24:35,320 Whoo-whoo! 567 00:24:35,320 --> 00:24:38,240 So we need to just sit once it's finished, 568 00:24:38,240 --> 00:24:40,560 so all of the flavour goes through. 569 00:24:42,160 --> 00:24:47,080 Looks good. Looks good. Just gonna let a bit of the heat out. 570 00:24:47,080 --> 00:24:49,280 Then after that we have to strain it. 571 00:24:49,280 --> 00:24:51,040 ANTONIO: It smells amazing. The smell, does it? 572 00:24:51,040 --> 00:24:52,040 Yeah. 573 00:24:52,040 --> 00:24:53,480 And then we've got to cool it, 574 00:24:53,480 --> 00:24:56,720 and then we need to coat it with rice flour and fry it. 575 00:24:56,720 --> 00:24:58,440 OK, so we need another one of these. 576 00:24:58,440 --> 00:25:01,200 Oh, you right? Is that plenty? Is that enough? 577 00:25:01,200 --> 00:25:02,480 (TENSE MUSIC) 578 00:25:02,480 --> 00:25:03,680 Time's getting away. 579 00:25:03,680 --> 00:25:06,600 It's definitely a risk to do twice-cooked pork, 580 00:25:06,600 --> 00:25:08,120 but we've said we want crispy pork, 581 00:25:08,120 --> 00:25:09,840 and we're just going to do that. 582 00:25:09,840 --> 00:25:13,640 So I'm looking at the pork bellies. I'm a little bit worried. 583 00:25:13,640 --> 00:25:15,440 How are we looking pork-wise? 584 00:25:15,440 --> 00:25:16,760 Well, hopefully, that's enough. 585 00:25:16,760 --> 00:25:20,920 I just hope that I counted the portions of the pork correctly. 586 00:25:20,920 --> 00:25:22,200 This is it, is it? 587 00:25:22,200 --> 00:25:23,920 Yep. Bloody hell. 588 00:25:25,160 --> 00:25:26,160 MATT: How you doing, buddy? 589 00:25:26,160 --> 00:25:28,720 GRACE: We are just waiting on our eggplants to finish cooking. 590 00:25:28,720 --> 00:25:30,520 I'm feeling a little bit nervous about these eggplants 591 00:25:30,520 --> 00:25:33,920 because I feel like I put my hand up to take on this dish, 592 00:25:33,920 --> 00:25:36,120 I'm the one that's put them in the oven. 593 00:25:36,120 --> 00:25:39,040 How's the eggplant? They're looking good. 594 00:25:39,040 --> 00:25:42,600 So I need to make sure that I get them cooked perfectly. 595 00:25:42,600 --> 00:25:44,640 Let's take that one out. Yeah, two tea towels, babe. 596 00:25:44,640 --> 00:25:46,840 See all that stuff that's on the bottom of the tray? 597 00:25:46,840 --> 00:25:48,400 We want to use that. Yeah, use... 598 00:25:48,400 --> 00:25:50,680 Yes! Yes! 599 00:25:50,680 --> 00:25:52,080 We still have so much to do. 600 00:25:52,080 --> 00:25:53,960 We've got to paste all of our eggplants 601 00:25:53,960 --> 00:25:55,560 with that beautiful miso glaze 602 00:25:55,560 --> 00:25:57,160 and get them back in the oven. 603 00:25:57,160 --> 00:25:59,160 OK, that's good to go. Alright. 604 00:25:59,160 --> 00:26:01,960 Prep our coriander, our spring onions, 605 00:26:01,960 --> 00:26:02,960 our chillies. 606 00:26:02,960 --> 00:26:05,120 We've still got to toast off some sesame seeds... 607 00:26:05,120 --> 00:26:07,240 Ooh! (GASPS) Oh, Grace! 608 00:26:07,240 --> 00:26:08,800 ..finalise that vinaigrette. 609 00:26:08,800 --> 00:26:11,480 It's insane. 610 00:26:11,480 --> 00:26:14,640 MALISSA: Oh, good chopping, Phil! Thanks, Mal. 611 00:26:14,640 --> 00:26:16,720 It's because I'm having 'shallots' of fun. 612 00:26:16,720 --> 00:26:18,400 That was terrible. 613 00:26:18,400 --> 00:26:20,560 (LAUGHS) 614 00:26:24,480 --> 00:26:26,480 It is almost time for service, 615 00:26:26,480 --> 00:26:29,520 but our elements are kind of done or close to done. 616 00:26:29,520 --> 00:26:33,160 The raita and the granita are done. 617 00:26:33,160 --> 00:26:34,920 Prawns still need to be cooked, 618 00:26:34,920 --> 00:26:36,680 but I know that that's gonna be really quick. 619 00:26:36,680 --> 00:26:40,160 My only concern is those pickled cucumbers. 620 00:26:40,160 --> 00:26:42,680 The pickles are really that acidic element 621 00:26:42,680 --> 00:26:45,200 that this dish needs, so we need to get it right. 622 00:26:45,200 --> 00:26:47,320 Try that. Yeah. Is it alright? 623 00:26:47,320 --> 00:26:49,840 I haven't tried it. Yeah. It's quite salty, though. 624 00:26:49,840 --> 00:26:52,440 (TENSE MUSIC) It is a bit salty. 625 00:26:52,440 --> 00:26:56,240 I did half the salt. Yeah, I think it's too much salt. 626 00:26:56,240 --> 00:27:01,080 Oh! All of us immediately make a face like, "Oh, it's really salty." 627 00:27:01,080 --> 00:27:03,280 What is it? Do you want to taste that pickle? 628 00:27:03,280 --> 00:27:04,800 It seems very... Salty. 629 00:27:04,800 --> 00:27:07,200 I did one part... Oh! 630 00:27:07,200 --> 00:27:08,360 Too salty. 631 00:27:09,880 --> 00:27:11,040 (COUGHS) 632 00:27:11,040 --> 00:27:13,000 I did one part vinegar to one part water 633 00:27:13,000 --> 00:27:15,400 to half-part salt and one part sugar. 634 00:27:15,400 --> 00:27:18,120 I know that we can't serve this. 635 00:27:18,120 --> 00:27:21,440 That time has arrived in your first Team Challenge. 636 00:27:21,440 --> 00:27:23,920 (DRAMATIC MUSIC) 637 00:27:23,920 --> 00:27:26,880 Your diners have arrived. 20 minutes till service. 638 00:27:26,880 --> 00:27:28,400 MALISSA: Whoo! JOCK: Let's go! 639 00:27:28,400 --> 00:27:30,640 20 minutes! (APPLAUSE) 640 00:27:30,640 --> 00:27:33,040 ADI: I don't know if we've got enough time to fix it, 641 00:27:33,040 --> 00:27:36,440 and if we don't have time to fix it, a whole element is not on the dish. 642 00:27:36,440 --> 00:27:38,880 I'm freaking out right now. 643 00:27:38,880 --> 00:27:42,160 This could really cost my team the win today. 644 00:27:44,760 --> 00:27:46,160 Take it out? (CLEARS THROAT) 645 00:27:57,800 --> 00:28:00,400 (DRAMATIC MUSIC) 646 00:28:00,400 --> 00:28:02,120 Your diners have arrived. 647 00:28:02,120 --> 00:28:03,400 20 minutes till service. 648 00:28:03,400 --> 00:28:06,760 MALISSA: Whoo! 20 minutes! (APPLAUSE) 649 00:28:06,760 --> 00:28:08,400 20. 20. 650 00:28:11,600 --> 00:28:13,440 (CLEARS THROAT) 651 00:28:13,440 --> 00:28:15,600 ADI: Too salty. (CLEARS THROAT) 652 00:28:15,600 --> 00:28:16,600 (COUGHS) 653 00:28:16,600 --> 00:28:18,400 I did one part vinegar to one part water 654 00:28:18,400 --> 00:28:19,600 to half-part salt. 655 00:28:19,600 --> 00:28:21,720 Don't use that. Yeah. 656 00:28:21,720 --> 00:28:23,880 White vinegar, one part. Yep. 657 00:28:23,880 --> 00:28:26,440 Water, one part, sugar, one part. Yeah. 658 00:28:26,440 --> 00:28:27,480 Pinch of salt. 659 00:28:27,480 --> 00:28:28,920 Pinch of salt. That's it. 660 00:28:28,920 --> 00:28:30,680 That's OK. OK? 661 00:28:30,680 --> 00:28:32,400 The diners are here 662 00:28:32,400 --> 00:28:35,400 and we have to make a whole new batch of pickled cucumbers. 663 00:28:35,400 --> 00:28:37,040 Let's do it now. OK. 664 00:28:37,040 --> 00:28:38,720 I'm gonna help you. Yeah. 665 00:28:40,880 --> 00:28:42,440 Careful, your hand. I will. 666 00:28:43,440 --> 00:28:45,640 I don't know if we've got enough time to fix it, 667 00:28:45,640 --> 00:28:47,440 and if we don't have time to fix it, 668 00:28:47,440 --> 00:28:49,040 a whole element is not on the dish. 669 00:28:49,040 --> 00:28:51,000 I'm not feeling super-confident at the moment. 670 00:28:52,080 --> 00:28:53,280 This is gonna be really tough. 671 00:28:53,280 --> 00:28:55,400 How long till service? 20. 20. 672 00:28:55,400 --> 00:28:57,520 20. OK, alright. 673 00:29:00,800 --> 00:29:02,640 Where did I put the knife? 674 00:29:02,640 --> 00:29:06,000 Come on, guys. We need some urgency! 675 00:29:06,000 --> 00:29:08,160 Make sure there are no bones in the fish. 676 00:29:08,160 --> 00:29:09,800 Yeah, I will. 677 00:29:09,800 --> 00:29:14,240 ROBBIE: So at this stage for the main meal the curry is almost there. 678 00:29:14,240 --> 00:29:15,560 Have a taste, girl. 679 00:29:15,560 --> 00:29:17,360 (SLURPS) (LAUGHS) 680 00:29:17,360 --> 00:29:20,200 Oh! Hits me at the back. THEO: Quite warm. 681 00:29:20,200 --> 00:29:21,760 But delicious. 682 00:29:21,760 --> 00:29:23,160 When you taste a curry, 683 00:29:23,160 --> 00:29:25,920 you need to taste the flavours of the coriander, the chilli, 684 00:29:25,920 --> 00:29:28,800 the galangal, the ginger, the lemongrass, 685 00:29:28,800 --> 00:29:30,360 you want that to explode in your mouth. 686 00:29:30,360 --> 00:29:34,560 All my life, I never tasted food until I come on this competition. 687 00:29:34,560 --> 00:29:36,520 I only went on smell, never taste. 688 00:29:37,720 --> 00:29:39,800 Good curry. Good heat. 689 00:29:39,800 --> 00:29:41,000 That's exactly what I'm looking for. 690 00:29:41,000 --> 00:29:42,560 Are you gonna blitz it up? Hey? 691 00:29:42,560 --> 00:29:44,000 Are you gonna blitz the curry up? 692 00:29:44,000 --> 00:29:46,360 I'm gonna put it through a sieve. I like that. 693 00:29:46,360 --> 00:29:48,120 OK, yeah. 694 00:29:48,120 --> 00:29:51,280 We need the rice to go in the pot. Where's the rice? 695 00:29:51,280 --> 00:29:53,720 With things so busy, I've got the rice on now. 696 00:29:53,720 --> 00:29:55,480 (LAUGHS) I've got to cook the fish now. 697 00:29:55,480 --> 00:29:57,600 I think there's a lot of pressure on my shoulders, 698 00:29:57,600 --> 00:29:59,240 because it's my idea to do the dish, 699 00:29:59,240 --> 00:30:00,240 do the fish. 700 00:30:00,240 --> 00:30:01,720 Let's get this show on the road. 701 00:30:01,720 --> 00:30:04,560 It's full-on. (CHUCKLES) 702 00:30:08,720 --> 00:30:11,680 We are looking at a restaurant full of hungry diners, 703 00:30:11,680 --> 00:30:14,520 and you have 15 minutes till service! 704 00:30:14,520 --> 00:30:16,840 ANDY: 15 minutes! Bring it home! JOCK: Let's go! Come on! 705 00:30:16,840 --> 00:30:18,920 GRACE: There's not much time left. 706 00:30:18,920 --> 00:30:22,720 I can hear the judges screaming for us to hurry up. 707 00:30:22,720 --> 00:30:26,840 And at this stage, we are so behind in this cook. 708 00:30:26,840 --> 00:30:28,120 Whew! 709 00:30:28,120 --> 00:30:30,760 Do you guys want to help us? Anyone? Yeah, yeah, I'll help you. 710 00:30:30,760 --> 00:30:32,000 OK. Yep, what do you want? 711 00:30:32,000 --> 00:30:35,240 We now have 30 plates to put together. 712 00:30:36,960 --> 00:30:39,920 Pick the plate that you're gonna use, start getting your plates organised. 713 00:30:39,920 --> 00:30:41,520 Alice is working on the salad, 714 00:30:41,520 --> 00:30:43,880 and we've got Rhiannon and Phil cutting up the eggplants. 715 00:30:43,880 --> 00:30:45,760 I've got shallots frying. 716 00:30:45,760 --> 00:30:46,760 MATT: Turn this up. 717 00:30:47,920 --> 00:30:50,320 I'm working on our garnish prep. 718 00:30:50,320 --> 00:30:52,280 If I can get all hands on picking herbs, 719 00:30:52,280 --> 00:30:53,320 that would be really helpful. 720 00:30:54,600 --> 00:30:57,520 We are really at risk of not making it in time. 721 00:30:57,520 --> 00:31:01,400 (DRAMATIC MUSIC) 722 00:31:02,600 --> 00:31:04,760 ADI: Are you OK, Theo? Am I OK? 723 00:31:04,760 --> 00:31:06,320 Yep. Yeah, I'm good. 724 00:31:06,320 --> 00:31:09,160 ADI: The diners are seated, and it is almost time for service. 725 00:31:09,160 --> 00:31:11,880 We have somehow made these pickled cucumbers in record time, 726 00:31:11,880 --> 00:31:13,920 and now we just need to cook off our prawns. 727 00:31:13,920 --> 00:31:16,000 THEO: Probably need to start the prawns now, yeah? 728 00:31:16,000 --> 00:31:18,240 Yeah, you can start the prawns now, yeah. 729 00:31:18,240 --> 00:31:19,880 This is incredible! 730 00:31:19,880 --> 00:31:21,440 So, my job 731 00:31:21,440 --> 00:31:23,440 is to cook all these prawns perfectly. 732 00:31:23,440 --> 00:31:25,960 This is a big, big part of this dish. 733 00:31:25,960 --> 00:31:27,440 Alright, these are coming off. 734 00:31:27,440 --> 00:31:31,480 Entree team, five minutes, I want to see the elements all here. 735 00:31:31,480 --> 00:31:33,480 So there's a lot of pressure now. 736 00:31:33,480 --> 00:31:34,560 Come on, bruh. 737 00:31:34,560 --> 00:31:36,760 Ooh, this is epic, isn't it? 738 00:31:36,760 --> 00:31:39,000 I've got these prawns cooking. They look amazing. 739 00:31:39,000 --> 00:31:41,480 This is exactly where I want them to be. 740 00:31:41,480 --> 00:31:44,080 More prawns! DECLAN: More prawns. 741 00:31:44,080 --> 00:31:45,280 More prawns here. 742 00:31:45,280 --> 00:31:46,880 You guys are doing very well. Carry on. 743 00:31:46,880 --> 00:31:49,320 I know it's gonna be good. 744 00:31:49,320 --> 00:31:52,480 I'm just excited to serve people. Like, this is what it's all about. 745 00:31:52,480 --> 00:31:55,080 Alright, give us a hand, everybody! 10! 746 00:31:55,080 --> 00:31:58,680 JUDGES AND GUESTS: 9, 8, 7, 747 00:31:58,680 --> 00:32:01,520 6, 5, 4, 748 00:32:01,520 --> 00:32:04,640 3, 2, 1. 749 00:32:04,640 --> 00:32:05,760 That's it! 750 00:32:05,760 --> 00:32:07,720 MAN: Let's go, guys. We've got this. Come on. 751 00:32:07,720 --> 00:32:09,800 SASHI: So, plating, 752 00:32:09,800 --> 00:32:11,600 because cucumber is gonna be the main thing... 753 00:32:11,600 --> 00:32:12,640 ADI: Yep. 754 00:32:12,640 --> 00:32:16,520 ..so let's go for one spoonful of the yoghurt. 755 00:32:16,520 --> 00:32:18,440 Yeah. THEO: Dust. 756 00:32:18,440 --> 00:32:20,400 Oh, it's so pretty. So pretty. 757 00:32:20,400 --> 00:32:23,200 Mine would have just been like, "I just put everything on the plate." 758 00:32:23,200 --> 00:32:24,840 Look at that, man! We did that! 759 00:32:24,840 --> 00:32:26,040 That's good! (LAUGHS) 760 00:32:26,040 --> 00:32:28,400 That's amazing. Yeah, that's good. 761 00:32:28,400 --> 00:32:32,360 This dish has a lot of contrasting juxtaposed temperatures, 762 00:32:32,360 --> 00:32:34,560 so the cold yoghurt, the cold granita, 763 00:32:34,560 --> 00:32:37,320 the warm prawns, the room-temperature pickles, 764 00:32:37,320 --> 00:32:40,560 so I think all of that works really well together. 765 00:32:40,560 --> 00:32:43,400 DECLAN: Look at this line of production, guys. You're on fire. 766 00:32:43,400 --> 00:32:45,760 As these dishes are going off the pass, 767 00:32:45,760 --> 00:32:48,800 it doesn't even look like a dish that I've created, 768 00:32:48,800 --> 00:32:51,360 because they are so beautiful. 769 00:32:51,360 --> 00:32:52,360 Service, please. 770 00:32:52,360 --> 00:32:54,680 Looks like Indian fine dining. 771 00:32:56,920 --> 00:32:58,320 JOCK: Wow. MELISSA: Thank you very much. 772 00:32:58,320 --> 00:32:59,520 ANDY: Thank you. 773 00:32:59,520 --> 00:33:01,040 Amazing. OK. 774 00:33:01,040 --> 00:33:03,800 So this is the entree from the blue team. 775 00:33:03,800 --> 00:33:05,440 Prawns with cucumber raita. 776 00:33:06,600 --> 00:33:08,680 It looks intriguing Yeah, it does. 777 00:33:22,480 --> 00:33:24,240 For me, I really enjoyed it. 778 00:33:24,240 --> 00:33:27,160 Prawns beautifully marinated, light touch, 779 00:33:27,160 --> 00:33:29,280 and cooked beautifully. 780 00:33:29,280 --> 00:33:30,520 My ones were perfect. 781 00:33:30,520 --> 00:33:33,880 The granita crunch together along with the fresh cucumber, 782 00:33:33,880 --> 00:33:36,480 the pickled cucumber with the fennel fronds really lightened it, 783 00:33:36,480 --> 00:33:37,760 it was a nice light touch. 784 00:33:37,760 --> 00:33:39,560 Again, not too much of it. 785 00:33:39,560 --> 00:33:41,000 Love that prawn. 786 00:33:41,000 --> 00:33:43,200 Love that the edges of the peeled prawn 787 00:33:43,200 --> 00:33:45,240 are just a little bit crispy on the outside, 788 00:33:45,240 --> 00:33:47,200 really tender, perfectly set on the inside. 789 00:33:47,200 --> 00:33:50,000 Got to commend them on the looks of this plate. 790 00:33:50,000 --> 00:33:52,040 And I know Sashi probably would've had a good hand. 791 00:33:52,040 --> 00:33:53,480 But that's what he's here for - 792 00:33:53,480 --> 00:33:55,840 to take their ideas and really put it onto a plate 793 00:33:55,840 --> 00:33:57,440 in a way that's gonna make it better. 794 00:33:57,440 --> 00:33:59,520 And he did just that. It looks spectacular. 795 00:33:59,520 --> 00:34:01,800 Lovely texture on those pickled and raw cucumbers. 796 00:34:01,800 --> 00:34:03,200 I thought it was really well done. 797 00:34:03,200 --> 00:34:05,960 I know that was gonna be a big part of their dish. 798 00:34:05,960 --> 00:34:08,840 Everything was light, fresh and spicy and delicious, 799 00:34:08,840 --> 00:34:11,040 and there are so many positives on this plate of food. 800 00:34:11,040 --> 00:34:14,160 And I'm watching them go out, they all look exactly the same, 801 00:34:14,160 --> 00:34:16,440 they're all really well composed, 802 00:34:16,440 --> 00:34:19,040 so massive ticks there. 803 00:34:19,040 --> 00:34:22,640 Good job, guys. You are doing very well. 804 00:34:22,640 --> 00:34:25,000 MATT: Alright, how are the... Have you got everything you need? 805 00:34:25,000 --> 00:34:27,920 We're gonna need some more cori. Strain that off, get it into a bowl. 806 00:34:27,920 --> 00:34:29,320 It is chaos in the kitchen. 807 00:34:29,320 --> 00:34:31,480 There's so much going on around me. 808 00:34:31,480 --> 00:34:34,440 Grace, eggplant. Rack two. Yep. 809 00:34:34,440 --> 00:34:35,480 Just behind you. 810 00:34:35,480 --> 00:34:39,280 We are still miles away from getting our entrees out. 811 00:34:39,280 --> 00:34:41,480 How long until we get a finished dish? 812 00:34:41,480 --> 00:34:43,680 Oh, my God. 813 00:34:43,680 --> 00:34:45,200 We've got spring onion coming. 814 00:34:45,200 --> 00:34:46,480 Quick, quick, quick, quick, quick. 815 00:34:46,480 --> 00:34:47,480 Quick, quick. 816 00:34:48,720 --> 00:34:50,360 You right? 817 00:34:51,360 --> 00:34:55,200 Sashi, thank you so much. SASHI: No, no worries. All good. 818 00:34:55,200 --> 00:34:56,200 Good, guys. 819 00:34:56,200 --> 00:34:57,640 I can see that the blue team 820 00:34:57,640 --> 00:34:59,840 is sending out their plates really quickly. 821 00:34:59,840 --> 00:35:01,520 Don't worry about that. Just keep going. 822 00:35:01,520 --> 00:35:04,280 I can see the room now full of people, 823 00:35:04,280 --> 00:35:07,360 and we are well and truly behind schedule. 824 00:35:08,600 --> 00:35:11,000 I am freaking out. 825 00:35:17,600 --> 00:35:20,320 NARRATOR: 826 00:35:20,320 --> 00:35:24,240 Stream full episodes of MasterChef Australia now 827 00:35:24,240 --> 00:35:25,440 on 10 play. 828 00:35:26,600 --> 00:35:29,880 (SOMBRE MUSIC) 829 00:35:29,880 --> 00:35:31,040 MATT: Just... Yeah. 830 00:35:31,040 --> 00:35:32,600 Are you watching that? Um, more. 831 00:35:32,600 --> 00:35:33,600 Yeah. Alright 832 00:35:33,600 --> 00:35:35,000 So is this... I think it's nice. 833 00:35:35,000 --> 00:35:37,440 Where's your spring onion? Get all this stuff up the front. 834 00:35:37,440 --> 00:35:39,080 Just make sure that you're happy with that. 835 00:35:39,080 --> 00:35:41,240 Just give me one last taste. Yep. 836 00:35:41,240 --> 00:35:43,160 It is chaos in the kitchen. 837 00:35:43,160 --> 00:35:46,120 Alice, can you check out eggplants? Do you want these in a bowl? 838 00:35:46,120 --> 00:35:48,080 There's so much going on around me. 839 00:35:48,080 --> 00:35:50,320 How long until we get a finished dish? 840 00:35:50,320 --> 00:35:53,320 Are those cooked? Straight on the chopping board. 841 00:35:53,320 --> 00:35:56,640 GRACE: We still have not plated up our entrees. 842 00:35:56,640 --> 00:35:58,720 Every ingredient, every condiment that you need, 843 00:35:58,720 --> 00:36:00,240 up front to plate. 844 00:36:00,240 --> 00:36:02,040 OK. And start getting it organised. 845 00:36:02,040 --> 00:36:05,680 So we're finally coming up the pass. 846 00:36:05,680 --> 00:36:08,800 If you want to follow me, you do sesame and shallot. 847 00:36:08,800 --> 00:36:09,800 Beautiful. 848 00:36:09,800 --> 00:36:12,480 Alice is working the vinaigrette and salad. 849 00:36:12,480 --> 00:36:14,000 Rhiannon and Phil behind us, 850 00:36:14,000 --> 00:36:17,280 they're placing the eggplants onto the plates. 851 00:36:17,280 --> 00:36:20,320 More eggplant. Yep. Coming through with eggplants. 852 00:36:20,320 --> 00:36:21,560 Yeah. 853 00:36:21,560 --> 00:36:23,600 GRACE: And Matt and I are finishing off the garnishes 854 00:36:23,600 --> 00:36:25,000 and calling for service. 855 00:36:25,000 --> 00:36:27,040 Can I have service, please? 856 00:36:27,040 --> 00:36:29,360 Great work, guys. Keep it up. 857 00:36:29,360 --> 00:36:32,680 I am so excited! 858 00:36:32,680 --> 00:36:36,480 I cannot believe that we're sending out entrees. 859 00:36:42,000 --> 00:36:43,840 MELISSA: Thank you very much. 860 00:36:43,840 --> 00:36:44,920 JOCK: Thank you. 861 00:36:44,920 --> 00:36:46,240 OK, so, from the green team, 862 00:36:46,240 --> 00:36:48,640 an entree of miso-glazed eggplant. 863 00:36:49,680 --> 00:36:52,280 Looks quite nice. ANDY: Yeah, it looks nice and neat. 864 00:37:09,600 --> 00:37:11,560 My eggplant was really nicely cooked. 865 00:37:11,560 --> 00:37:16,480 There was a generous covering of miso glaze on the eggplant. 866 00:37:16,480 --> 00:37:18,160 It still had a bit of texture, 867 00:37:18,160 --> 00:37:19,200 and when I say that, 868 00:37:19,200 --> 00:37:21,480 I mean it wasn't just fall-apart mush. 869 00:37:21,480 --> 00:37:23,480 You knew it was eggplant. Still held its shape. 870 00:37:23,480 --> 00:37:25,520 I thought it was perfectly cooked. 871 00:37:25,520 --> 00:37:28,280 And I think that that...that herb salad 872 00:37:28,280 --> 00:37:30,280 was just there to provide relief, and it did. 873 00:37:30,280 --> 00:37:32,120 Fried shallots were great, 874 00:37:32,120 --> 00:37:34,320 the sesame was great, the dressing was really well balanced. 875 00:37:34,320 --> 00:37:36,440 I think the eggplant's beautifully cooked. 876 00:37:36,440 --> 00:37:38,480 I wouldn't have wanted it to be falling apart. 877 00:37:38,480 --> 00:37:40,720 The salad is nicely dressed. 878 00:37:40,720 --> 00:37:44,520 Even the shallots add a really lovely, nutty, onion-y quality 879 00:37:44,520 --> 00:37:45,520 to the dish. 880 00:37:45,520 --> 00:37:48,240 I think this is very even Steven right now between the two teams. 881 00:37:48,240 --> 00:37:49,520 Yeah, I agree. 882 00:37:49,520 --> 00:37:51,920 10 more. 1, 2, 3, 4, 5, 6, 7, 8, 9. 883 00:37:51,920 --> 00:37:52,920 We need one more. 884 00:37:52,920 --> 00:37:54,880 PHIL: Are we good there? We're good, we're good. 885 00:37:54,880 --> 00:37:56,520 Yeah? Yeah. 886 00:37:56,520 --> 00:37:58,640 MATT: Tell you what, I remember a Service Challenge 887 00:37:58,640 --> 00:38:01,280 in this joint with far-worse-looking food. 888 00:38:01,280 --> 00:38:03,160 Oh, really? (LAUGHS) 889 00:38:03,160 --> 00:38:05,560 Well, you probably had a... You've done a pretty good job. 890 00:38:05,560 --> 00:38:08,600 Thank you so much. Oh! Man. 891 00:38:08,600 --> 00:38:10,200 Can't believe there's another course after this. 892 00:38:10,200 --> 00:38:12,480 Oh, mate. (LAUGHS) 893 00:38:12,480 --> 00:38:15,200 Fine there. A few more minutes. Perfect, bruh. 894 00:38:15,200 --> 00:38:17,600 Four...four minutes will be good. 895 00:38:17,600 --> 00:38:20,960 DECLAN: Now that the entrees are done, it's time to cook the fish. 896 00:38:20,960 --> 00:38:24,160 And then I think, like, 60 seconds on the other side. 897 00:38:24,160 --> 00:38:25,920 So it's Robbie's curry today, 898 00:38:25,920 --> 00:38:30,760 so I'm happy to let him jump in and cook the fish with me. 899 00:38:30,760 --> 00:38:32,720 That's hot, that's hot, brother. Yeah. 900 00:38:32,720 --> 00:38:36,360 He is 65, so he's cooked a lot of fish. 901 00:38:36,360 --> 00:38:40,720 How nice is this? Father and son on the fish together. 902 00:38:40,720 --> 00:38:43,680 As we're taking the fish out and checking the fish, 903 00:38:43,680 --> 00:38:45,040 couldn't have got any better. 904 00:38:45,040 --> 00:38:46,040 It was cooked superb. 905 00:38:46,040 --> 00:38:48,760 Had the spring in it, the nice colours that I was looking for. 906 00:38:48,760 --> 00:38:51,000 It looks magnificent. 907 00:38:51,000 --> 00:38:53,400 This is our food, mate. 908 00:38:53,400 --> 00:38:55,320 This is our food that's going out. 909 00:38:55,320 --> 00:38:57,400 My curries at home, sitting round a camp fire, 910 00:38:57,400 --> 00:39:00,040 just going to the saucepan and getting your curry out, 911 00:39:00,040 --> 00:39:01,120 chuck it on your plate. 912 00:39:02,320 --> 00:39:05,200 Oh, wow. Great job, guys. Good work, Deccy. 913 00:39:05,200 --> 00:39:06,720 Look at this. Mate, the fish! 914 00:39:06,720 --> 00:39:08,400 Listen, it was all you to begin with. 915 00:39:08,400 --> 00:39:10,240 I know how to cook a fillet of fish, 916 00:39:10,240 --> 00:39:12,760 but I don't know how to present it this pretty. 917 00:39:12,760 --> 00:39:15,120 Grandpa! Come down here. 918 00:39:15,120 --> 00:39:16,840 Service, please. 919 00:39:16,840 --> 00:39:18,680 Here it is on a nice fancy plate. 920 00:39:18,680 --> 00:39:21,200 They had these guys all dressed up in suits and stuff. 921 00:39:21,200 --> 00:39:22,760 It was at a...just another level. 922 00:39:22,760 --> 00:39:25,200 I mean, oh, two different worlds, 923 00:39:25,200 --> 00:39:27,600 like, my world and the world down here. 924 00:39:27,600 --> 00:39:30,280 It's just, like, wow, amazing. 925 00:39:36,120 --> 00:39:37,480 JOCK: Thank you. Thank you. 926 00:39:38,720 --> 00:39:40,240 Thanks. ANDY: Thank you. 927 00:39:41,520 --> 00:39:43,040 OK, so from the blue team, 928 00:39:43,040 --> 00:39:45,280 a main of fish curry with cumin rice. 929 00:39:47,520 --> 00:39:49,880 Hey, the skin on the fish looks pretty good, huh? 930 00:39:49,880 --> 00:39:51,200 Yeah! Yeah. 931 00:39:58,040 --> 00:39:59,960 It's a good piece of fish. 932 00:40:06,840 --> 00:40:08,800 The fish is cooked unbelievably. 933 00:40:08,800 --> 00:40:10,560 It's outrageous. 934 00:40:12,320 --> 00:40:14,840 Wow. It's perfect. 935 00:40:14,840 --> 00:40:16,520 The rice is fantastic. 936 00:40:16,520 --> 00:40:19,920 The rice adds another spice layer to the curry. 937 00:40:25,240 --> 00:40:26,960 That was a beautiful bowl of food. 938 00:40:26,960 --> 00:40:28,400 Really was. 939 00:40:28,400 --> 00:40:31,960 I'll say it, and we'll get it out of the way and we'll park it over here. 940 00:40:31,960 --> 00:40:34,480 Robbie's curry, he's really good at it, 941 00:40:34,480 --> 00:40:35,680 we've seen it a few times, 942 00:40:35,680 --> 00:40:39,240 but I feel like today, though, he's amped up the spice a little bit, 943 00:40:39,240 --> 00:40:40,760 but you can tell it's his curry. 944 00:40:40,760 --> 00:40:44,280 What really took me by surprise was the cook on the fish. 945 00:40:44,280 --> 00:40:45,920 Crispy skin, 946 00:40:45,920 --> 00:40:48,840 like, beautifully caramelised and crispy on the top, 947 00:40:48,840 --> 00:40:51,800 no cook underneath, so it's, like, skin the whole way, 948 00:40:51,800 --> 00:40:54,400 and it was cooked to perfection. 949 00:40:54,400 --> 00:40:57,680 It's, like, that's what chefs are trying to look for all day long. 950 00:40:57,680 --> 00:41:03,400 My God, was that a good, good, very good, competent plate of food! 951 00:41:03,400 --> 00:41:05,080 This is exactly what we were hoping for 952 00:41:05,080 --> 00:41:06,520 in bringing Sashi and Matt back. 953 00:41:06,520 --> 00:41:09,480 They take the bones of what these amateur cooks have got, 954 00:41:09,480 --> 00:41:11,480 ie, you know, Robbie's curry, 955 00:41:11,480 --> 00:41:14,040 and they send it into another stratosphere. 956 00:41:14,040 --> 00:41:15,920 In a three-hat restaurant, that's getting sent... 957 00:41:15,920 --> 00:41:17,400 ..getting sent out to tables. 958 00:41:17,400 --> 00:41:19,520 Like, you can't do it any better. 959 00:41:19,520 --> 00:41:21,080 Are we starting to see something here? 960 00:41:21,080 --> 00:41:23,920 Robbie, Declan, are they, like, the fish brothers? 961 00:41:23,920 --> 00:41:25,320 The fish whisperers? 962 00:41:25,320 --> 00:41:27,840 They're pretty good, aren't they? Not too bad, huh? 963 00:41:27,840 --> 00:41:29,120 Absolutely perfect. 964 00:41:29,120 --> 00:41:30,840 (TENSE MUSIC) 965 00:41:30,840 --> 00:41:32,440 RHIANNON: The entrees took forever, 966 00:41:32,440 --> 00:41:35,200 so now everything's just rush at this point 967 00:41:35,200 --> 00:41:37,560 to get the mains out. 968 00:41:37,560 --> 00:41:41,680 So it's just all systems go to finish the pork. 969 00:41:41,680 --> 00:41:44,080 Antonio gets on the pork 970 00:41:44,080 --> 00:41:48,040 and he puts it all in rice flour ready for deep-frying. 971 00:41:48,040 --> 00:41:50,560 Nice and crispy. Yum! Yum! 972 00:41:50,560 --> 00:41:51,920 Mm! 973 00:41:51,920 --> 00:41:56,360 And I get onto the deep-fry, 'cause I kind of know what I want. 974 00:41:56,360 --> 00:41:57,720 Crispy pork's crispy. 975 00:41:57,720 --> 00:41:59,040 It's looking good. 976 00:42:00,280 --> 00:42:02,160 So, got to try and get 'em in threes. 977 00:42:02,160 --> 00:42:03,800 Oh, in threes, OK. Yeah. 978 00:42:03,800 --> 00:42:06,440 There's been a couple of counts throughout the cook 979 00:42:06,440 --> 00:42:07,680 on this bloody pork, 980 00:42:07,680 --> 00:42:10,000 but we've just got to get this on the plate. 981 00:42:11,080 --> 00:42:13,960 MATT: We need the sauce on the bottom, so a nice, generous amount. 982 00:42:13,960 --> 00:42:15,040 That's just the pork reduction. 983 00:42:15,040 --> 00:42:17,800 We've got the fried pork - looking good, really nice colour on it. 984 00:42:17,800 --> 00:42:19,240 So that off to the side. 985 00:42:19,240 --> 00:42:21,600 And then we've got all of our green mango portions here. 986 00:42:21,600 --> 00:42:24,000 OK. We good? OK. Let's go! 987 00:42:24,000 --> 00:42:26,640 Alright, service on those four, please. 988 00:42:26,640 --> 00:42:28,160 I'm not gonna lie, 989 00:42:28,160 --> 00:42:29,480 I'm still anxious. 990 00:42:29,480 --> 00:42:31,120 How many we got? How many we have? 991 00:42:31,120 --> 00:42:32,920 Let's have a look here. How many we got? 992 00:42:32,920 --> 00:42:34,160 You got enough? GRACE: Service, please. 993 00:42:34,160 --> 00:42:36,680 PHIL: If any of them need more pork and you have it, 994 00:42:36,680 --> 00:42:37,680 can you put some in? 995 00:42:37,680 --> 00:42:40,240 I'm really hoping my team can count. 996 00:42:40,240 --> 00:42:44,640 How many have we got left? Have they been sent already? No. 997 00:42:44,640 --> 00:42:46,560 (SOMBRE MUSIC) 998 00:42:46,560 --> 00:42:47,880 JOCK: Thank you. MELISSA: Thank you. 999 00:42:53,000 --> 00:42:54,360 It's tiny. 1000 00:42:54,360 --> 00:42:56,400 I have all the pork. 1001 00:42:56,400 --> 00:42:58,240 70g of pork on my plate. 1002 00:42:58,240 --> 00:43:00,320 (TENSE MUSIC) 1003 00:43:10,680 --> 00:43:12,120 GRACE: Alright, service on those four, please. 1004 00:43:22,040 --> 00:43:23,280 JOCK: Thank you. MELISSA: Thank you. 1005 00:43:24,600 --> 00:43:26,320 The main from the green team, 1006 00:43:26,320 --> 00:43:28,680 braised pork belly with green mango. 1007 00:43:30,560 --> 00:43:32,280 Slightly rustic in appearance. 1008 00:43:35,600 --> 00:43:37,400 (SUSPENSEFUL MUSIC) 1009 00:43:43,200 --> 00:43:45,280 70g of pork on my plate. 1010 00:43:46,280 --> 00:43:47,280 Yeah, it's tiny. 1011 00:43:47,280 --> 00:43:51,480 Well, it's inconsistent in portioning. 1012 00:43:51,480 --> 00:43:54,160 I had six pieces, 'cause I ate one just then. 1013 00:43:54,160 --> 00:43:56,120 So you had six pieces? Yeah. 1014 00:43:56,120 --> 00:43:58,400 Let me just check that bit to see if it's OK. 1015 00:43:58,400 --> 00:44:00,600 (LAUGHS) You should. 1016 00:44:00,600 --> 00:44:03,280 There are lots of big flavours, lots of lush textures, 1017 00:44:03,280 --> 00:44:05,880 lots going on, there's some good technique going on here, 1018 00:44:05,880 --> 00:44:07,560 but is it a complete bowl of food? 1019 00:44:07,560 --> 00:44:11,240 My pork was cooked nicely, but it was a little bit light-on. 1020 00:44:11,240 --> 00:44:13,440 I thought it was a bit measly. I had three. 1021 00:44:13,440 --> 00:44:14,640 Well, most if it is salad. 1022 00:44:14,640 --> 00:44:18,120 It was light and easy to eat. 1023 00:44:18,120 --> 00:44:20,960 I feel like there was nice flavours going on here, 1024 00:44:20,960 --> 00:44:22,040 no doubt about it. 1025 00:44:22,040 --> 00:44:24,720 I just feel like the composition is a little out. 1026 00:44:24,720 --> 00:44:26,280 Um, the salad, 1027 00:44:26,280 --> 00:44:28,880 like, there is so much going on there, 1028 00:44:28,880 --> 00:44:30,080 in a really good way, 1029 00:44:30,080 --> 00:44:32,720 but I think, you know, there's room for improvement. 1030 00:44:32,720 --> 00:44:33,720 I think... 1031 00:44:33,720 --> 00:44:36,440 What I was hoping for here for the green team 1032 00:44:36,440 --> 00:44:39,680 was that the main would come out and just blow it out of the water. 1033 00:44:39,680 --> 00:44:40,800 Yeah. 1034 00:44:43,040 --> 00:44:44,240 GRACE: Quick, keep going, guys. 1035 00:44:45,440 --> 00:44:47,640 CATH: Well done, guys. Thanks, Cath. 1036 00:44:48,680 --> 00:44:51,720 Good to go. Thank you very much. MATT: Done. 1037 00:44:51,720 --> 00:44:53,640 Oh, my goodness! 1038 00:44:53,640 --> 00:44:55,760 Well done. Good work, mate. 1039 00:44:57,680 --> 00:44:59,760 What a push. Thank you. 1040 00:44:59,760 --> 00:45:02,440 Buddy. Well done, you guys. 1041 00:45:04,120 --> 00:45:06,440 Teamwork makes the dream work, 1042 00:45:06,440 --> 00:45:09,240 and that sentiment couldn't be any truer than today. 1043 00:45:09,240 --> 00:45:14,360 We loved watching all of you learn from two MasterChef legends. 1044 00:45:14,360 --> 00:45:17,640 Everyone give Matt and Sashi a huge round of applause. 1045 00:45:21,160 --> 00:45:23,560 Well done, legends. 1046 00:45:23,560 --> 00:45:25,200 Legends! 1047 00:45:26,800 --> 00:45:29,240 I know you're all eager to find out which team 1048 00:45:29,240 --> 00:45:31,200 is heading into tomorrow's Immunity Challenge, 1049 00:45:31,200 --> 00:45:33,160 so shall we see how you went? 1050 00:45:33,160 --> 00:45:34,720 Yep. 1051 00:45:34,720 --> 00:45:36,600 Kicking off with the entrees, 1052 00:45:36,600 --> 00:45:40,880 green team, your eggplant was cooked beautifully. 1053 00:45:42,360 --> 00:45:44,680 Blue team... 1054 00:45:45,680 --> 00:45:48,760 ..your entree looked spectacular 1055 00:45:48,760 --> 00:45:51,280 and every element was perfect. 1056 00:45:53,600 --> 00:45:55,240 So fairly equal so far. 1057 00:45:55,240 --> 00:45:57,240 So it came down to the mains. 1058 00:46:00,600 --> 00:46:02,280 Green team. 1059 00:46:02,280 --> 00:46:04,800 You had some nice flavours going on there. 1060 00:46:06,400 --> 00:46:10,880 But the pork serve was inconsistent. 1061 00:46:10,880 --> 00:46:13,520 The attention to detail was lacking. 1062 00:46:16,240 --> 00:46:17,680 Blue team, 1063 00:46:17,680 --> 00:46:21,960 the spices in the curry and the rice, phenomenal. 1064 00:46:23,640 --> 00:46:24,840 But... 1065 00:46:26,000 --> 00:46:27,480 ..that fish... 1066 00:46:27,480 --> 00:46:30,560 ..Robbie, Declan... 1067 00:46:32,120 --> 00:46:33,440 ..talk about a dream team. 1068 00:46:33,440 --> 00:46:35,480 It was perfect! 1069 00:46:35,480 --> 00:46:38,400 (SOARING MUSIC) 1070 00:46:38,400 --> 00:46:45,040 Every single piece of fish was cooked to perfection. 1071 00:46:46,320 --> 00:46:49,640 We couldn't have done it better ourselves with that dish. 1072 00:46:49,640 --> 00:46:51,400 There were no complaints, 1073 00:46:51,400 --> 00:46:54,160 and that's why, blue team, you have won the challenge. 1074 00:46:54,160 --> 00:46:57,120 (UPLIFTING MUSIC) 1075 00:47:05,000 --> 00:47:07,280 Well done, blue team. 1076 00:47:07,280 --> 00:47:09,480 You've won yourselves a spot next to Malissa 1077 00:47:09,480 --> 00:47:11,800 in tomorrow's Immunity Challenge. 1078 00:47:11,800 --> 00:47:15,680 But everyone, across the board, well done today. 1079 00:47:15,680 --> 00:47:18,040 Your very first Service Challenge. 1080 00:47:18,040 --> 00:47:19,400 You've all smashed it. 1081 00:47:19,400 --> 00:47:20,880 Well done. Well done, guys. 1082 00:47:20,880 --> 00:47:23,680 (INDISTINCT CHATTER) 1083 00:47:27,680 --> 00:47:30,080 They're a great bunch. Yeah, good, good. 1084 00:47:30,080 --> 00:47:31,840 They're awesome, yeah. 1085 00:47:31,840 --> 00:47:33,760 It's a chapter they'll never, ever, ever forget. 1086 00:47:33,760 --> 00:47:34,840 WOMAN: Amazing! 1087 00:47:34,840 --> 00:47:37,760 NARRATOR: Tomorrow night on MasterChef Australia... 1088 00:47:37,760 --> 00:47:40,000 MELISSA: One of you will be up against 1089 00:47:40,000 --> 00:47:41,880 a bona fide legend of the kitchen 1090 00:47:41,880 --> 00:47:43,680 for a chance to win... 1091 00:47:43,680 --> 00:47:45,680 This guy. ..an immunity pin. 1092 00:47:45,680 --> 00:47:50,480 Now is not the time to chicken out... 1093 00:47:51,920 --> 00:47:53,640 Who doesn't love a roast chook? 1094 00:47:53,640 --> 00:47:55,920 ..because there's not one 1095 00:47:55,920 --> 00:47:58,320 but two types of immunity 1096 00:47:58,320 --> 00:47:59,520 up for grabs. 1097 00:47:59,520 --> 00:48:01,000 THEO: By hook or by chook, 1098 00:48:01,000 --> 00:48:03,080 I'm gonna to get this done.