1 00:00:07,341 --> 00:00:10,278 Previously on MasterChef Australia... 2 00:00:10,278 --> 00:00:13,281 Emelia Jackson, everybody! 3 00:00:14,915 --> 00:00:17,385 ...with a pastry queen in the house... 4 00:00:17,385 --> 00:00:19,253 I've brought you... 5 00:00:19,253 --> 00:00:20,421 Ooh! Oh, whoa! 6 00:00:20,421 --> 00:00:22,390 ...my eclair. 7 00:00:22,390 --> 00:00:26,094 ...they had to step up their choux game. 8 00:00:26,094 --> 00:00:29,063 You don't want to be in round 2. Bloody oath, I don't. 9 00:00:29,063 --> 00:00:31,332 The only 'shoes' I've heard of in the past 10 00:00:31,332 --> 00:00:33,967 are the ones you wear on your feet. 11 00:00:33,967 --> 00:00:38,872 Sweet or savoury, they were packed with flavour. 12 00:00:38,872 --> 00:00:40,274 I love everything about it. 13 00:00:40,274 --> 00:00:43,211 The texture, the zinginess. You've nailed the choux. 14 00:00:43,211 --> 00:00:44,712 I think you did an amazing job. 15 00:00:44,712 --> 00:00:47,715 Loved the concept. Really, really great choux. 16 00:00:47,715 --> 00:00:50,151 Perfection, like, seriously. 17 00:00:50,151 --> 00:00:52,986 Thank you. Thank you. 18 00:00:52,986 --> 00:00:59,026 And after two rounds, Larissa said goodbye to the MasterChef kitchen. 19 00:00:59,026 --> 00:01:01,329 I'm so gutted. 20 00:01:01,329 --> 00:01:03,964 But not for long. 21 00:01:03,964 --> 00:01:04,965 It's not the last 22 00:01:05,399 --> 00:01:09,069 you're gonna see of me because I do have the Second Chance Apron. 23 00:01:10,204 --> 00:01:13,774 Tonight, can they handle the heat... 24 00:01:13,774 --> 00:01:17,478 It is chaos in the kitchen. There's so much going on around me. 25 00:01:17,478 --> 00:01:20,814 ...of the very first Service Challenge? 26 00:01:30,758 --> 00:01:33,327 Wonder what it's gonna be today. 27 00:01:33,327 --> 00:01:34,762 I'm thinking fish. 28 00:01:34,762 --> 00:01:37,565 Oh, yes! You're always thinking fish. 29 00:01:37,565 --> 00:01:39,367 Let's have fun today, then. 30 00:01:39,367 --> 00:01:42,570 MasterChef has just been an amazing ride. 31 00:01:42,570 --> 00:01:46,907 They say secrets and surprises. Every single day is different. 32 00:01:55,816 --> 00:01:58,519 Here we go! 33 00:01:59,920 --> 00:02:01,222 Down the front, gang! 34 00:02:01,222 --> 00:02:06,194 There's rows upon rows of tables beautifully set up. 35 00:02:06,194 --> 00:02:10,564 It's clearly a Service Challenge and I'm so nervous. 36 00:02:10,564 --> 00:02:13,033 That's a bit fancy. Become too real. 37 00:02:13,033 --> 00:02:15,269 Most I've cooked for sort of eight people, 38 00:02:15,269 --> 00:02:16,904 maybe 10 people at a time, 39 00:02:16,904 --> 00:02:18,038 at a dinner party. 40 00:02:18,372 --> 00:02:21,509 I don't know how to cook for a whole restaurant full of people. 41 00:02:21,509 --> 00:02:24,345 Oh, wow! Oh, wow! Oh, man! 42 00:02:24,345 --> 00:02:26,914 Well, morning, everybody! Morning. 43 00:02:26,914 --> 00:02:29,750 It is so good to have you all back in here. 44 00:02:29,750 --> 00:02:32,253 We are almost at a full house. 45 00:02:32,253 --> 00:02:34,822 Rue, Brent and Amy, they're still recovering at home. 46 00:02:34,822 --> 00:02:36,490 But you're all here ready to go, 47 00:02:36,490 --> 00:02:38,359 and you might have guessed it, 48 00:02:38,359 --> 00:02:42,863 today it is a Team Service Challenge. 49 00:02:43,964 --> 00:02:46,800 So you are gonna need one of these. 50 00:02:46,800 --> 00:02:49,603 Grab an apron and then get in your team. 51 00:02:49,603 --> 00:02:51,505 No looking. 52 00:02:51,505 --> 00:02:55,108 Second to reach in the bag and I pull out a blue apron. 53 00:02:55,108 --> 00:02:58,045 So my team today I'm pretty stoked with. 54 00:02:58,045 --> 00:02:59,713 I've got Jess, Robbie, 55 00:02:59,713 --> 00:03:02,850 Adi, Ralph, myself and Theo. 56 00:03:02,850 --> 00:03:05,386 Snap! Ohh! 57 00:03:05,386 --> 00:03:07,688 So, I'm on the green team. 58 00:03:07,688 --> 00:03:09,590 So I'm with my buddy Rhi, 59 00:03:09,590 --> 00:03:11,392 and they've got a few of the young folks, 60 00:03:11,392 --> 00:03:15,062 Phil, Alice, Grace, Antonio. 61 00:03:15,062 --> 00:03:16,864 What a beautiful bunch. What a great mix. 62 00:03:16,864 --> 00:03:20,768 Now, seeing as it's Secret to Success Week, 63 00:03:20,768 --> 00:03:23,271 and this is your first Service Challenge after all, 64 00:03:23,271 --> 00:03:27,575 we've called on a couple of old mates to give you a few pointers. 65 00:03:27,575 --> 00:03:30,478 These guys, they've been in your shoes before. 66 00:03:30,478 --> 00:03:34,081 They've had the same fears and the same dreams. 67 00:03:35,148 --> 00:03:39,787 And now they have their own hugely successful restaurants. 68 00:03:39,787 --> 00:03:44,792 Please welcome from Sum Yung Guys, Matt Sinclair. 69 00:03:44,792 --> 00:03:47,395 And from GAJA... Oh! 70 00:03:47,395 --> 00:03:49,263 ...Sashi Cheliah! 71 00:03:56,937 --> 00:03:58,672 Oh! 72 00:03:58,672 --> 00:04:01,275 Yeah, real pinch-myself moment. 73 00:04:03,010 --> 00:04:04,345 First Service Challenge, 74 00:04:04,345 --> 00:04:07,014 and Matt Sinclair and Sashi walk in the kitchen. 75 00:04:07,014 --> 00:04:08,616 Like, how freaking cool, 76 00:04:08,616 --> 00:04:11,319 like, literally MasterChef royalty. 77 00:04:11,319 --> 00:04:16,023 Gentlemen, so good to have you back in the MasterChef kitchen. 78 00:04:16,023 --> 00:04:17,925 It's always great to be back here. 79 00:04:17,925 --> 00:04:20,093 Business in Adelaide pumping? Yes. 80 00:04:20,093 --> 00:04:22,396 And we also just started a new one in India. 81 00:04:22,396 --> 00:04:24,264 So, yeah, bit crazy. 82 00:04:24,264 --> 00:04:27,601 In India, ladies and gentlemen. Amazing. 83 00:04:27,601 --> 00:04:30,704 Matt, what about you? Just at Sum Yung. 84 00:04:30,704 --> 00:04:32,340 Yeah? So, we've moved to a new location. 85 00:04:32,340 --> 00:04:34,675 We're in Noosaville, so more in the heart of Noosa now. 86 00:04:34,675 --> 00:04:36,410 Is there more seats in the restaurant? 87 00:04:36,410 --> 00:04:38,812 Because every time I go there, I can't get a bloody booking. 88 00:04:40,180 --> 00:04:42,182 There is a few more seats. It's not funny. 89 00:04:42,182 --> 00:04:43,851 We've managed to extend it a little bit. 90 00:04:43,851 --> 00:04:46,387 Ralph, when we talk about MasterChef, 91 00:04:46,387 --> 00:04:48,155 these are two huge names. 92 00:04:48,155 --> 00:04:49,657 Big heavy hitters. 93 00:04:49,657 --> 00:04:53,160 Yeah, it's amazing. It's, I guess, what we aspire to be. 94 00:04:53,160 --> 00:04:55,396 So who are you hoping for in your team? 95 00:04:56,730 --> 00:04:57,698 Yeah, look... Oh! 96 00:04:57,865 --> 00:04:59,967 I'm not even playing that game. I'm just gonna... 97 00:04:59,967 --> 00:05:01,435 I was gonna... 98 00:05:01,435 --> 00:05:03,270 They're both really good and I just want... 99 00:05:03,270 --> 00:05:05,439 Any one of them would be amazing. 100 00:05:05,439 --> 00:05:08,842 Rhiannon, how is it to see these two, particularly Matt? 101 00:05:08,842 --> 00:05:10,944 Well, I've been to Sum Yung four times, 102 00:05:10,944 --> 00:05:13,146 and, yeah, I'm stoked. 103 00:05:14,147 --> 00:05:16,249 Well, the good news today 104 00:05:16,249 --> 00:05:20,153 is that Matt and Sashi are your team captains. 105 00:05:20,153 --> 00:05:21,154 Oh, yes! 106 00:05:21,321 --> 00:05:25,893 And the good news for you, Rhiannon, is that Matt... 107 00:05:25,893 --> 00:05:27,027 ...is on your team. 108 00:05:27,027 --> 00:05:28,529 Yay! 109 00:05:28,529 --> 00:05:32,466 Sashi, you're with the blue team. Boys, go and join your team. 110 00:05:33,767 --> 00:05:36,470 I'm, like, jumping in the air like a crazy woman. 111 00:05:36,470 --> 00:05:39,773 To be able to have Matt Sinclair in our kitchen 112 00:05:39,773 --> 00:05:41,442 is to me, like, the ultimate. 113 00:05:41,442 --> 00:05:43,110 How are you going? Good to meet you! 114 00:05:43,110 --> 00:05:45,613 This is a real fangirl moment for me. 115 00:05:45,613 --> 00:05:48,148 Oh, my God, yes! 116 00:05:48,148 --> 00:05:51,952 Underneath both of these cloths are some ingredients. 117 00:05:53,587 --> 00:05:55,556 Three here for the entree. 118 00:05:55,556 --> 00:05:57,391 Three for the main. 119 00:05:57,391 --> 00:06:00,828 Your team needs to choose one of these ingredients 120 00:06:00,828 --> 00:06:06,133 to feature in each course, but once chosen... 121 00:06:07,367 --> 00:06:10,638 ...the ingredient will be off the menu for the other team. 122 00:06:10,638 --> 00:06:12,573 Ooh! 123 00:06:12,573 --> 00:06:15,476 You will have 2.5 hours before your entrees 124 00:06:15,476 --> 00:06:17,478 need to leave the pass, 125 00:06:17,478 --> 00:06:21,214 and you're cooking entree and main for 30 diners each, plus us. 126 00:06:22,249 --> 00:06:25,318 Three items for entrees, three items for main. 127 00:06:25,318 --> 00:06:29,089 I'm hoping there's gonna be a fish under there. 128 00:06:29,089 --> 00:06:32,359 Today, the best team will head into tomorrow's Immunity Challenge, 129 00:06:32,359 --> 00:06:36,530 where Malissa up there has already earned her spot. 130 00:06:37,698 --> 00:06:40,534 And as soon as we reveal these ingredients... 131 00:06:41,535 --> 00:06:44,104 ...your time will start. 132 00:06:44,104 --> 00:06:45,138 What? 133 00:06:47,340 --> 00:06:48,976 So are you ready? 134 00:06:48,976 --> 00:06:51,912 Yes! Good, because your time starts now. 135 00:06:51,912 --> 00:06:54,615 Oh! 136 00:06:54,615 --> 00:06:55,616 Fish. 137 00:06:55,616 --> 00:06:58,251 Ralph charges for that coral trout. 138 00:06:58,251 --> 00:07:01,922 And big Ralph, 6'5, no-one's getting past him. 139 00:07:01,922 --> 00:07:03,156 Grab it, grab it, grab it. 140 00:07:03,356 --> 00:07:06,026 So we've got the coral trout that we need to feature in our main, 141 00:07:06,026 --> 00:07:08,195 and cucumber in our entree. 142 00:07:08,195 --> 00:07:09,262 Cucumber. Can we... 143 00:07:09,396 --> 00:07:12,265 I sort of get around it and look back to my team, 144 00:07:12,265 --> 00:07:13,501 and I think I yell out... 145 00:07:13,501 --> 00:07:14,902 Can we have eggplant? 146 00:07:14,902 --> 00:07:16,804 "Eggplant, eggplant," about 10 times. 147 00:07:16,804 --> 00:07:18,405 Eggplant. What was the other one? 148 00:07:18,405 --> 00:07:19,540 And pork, alright. 149 00:07:19,540 --> 00:07:21,241 What's that? Pork belly and eggplant. 150 00:07:21,241 --> 00:07:22,643 OK. 151 00:07:22,643 --> 00:07:26,880 And the penny sort of drops that I really went for this. 152 00:07:26,880 --> 00:07:30,651 I'm gonna really need to pull through with an idea here. 153 00:07:31,652 --> 00:07:34,454 Entree. So, you're the one that grabbed the eggplant. 154 00:07:34,454 --> 00:07:37,157 Where was your head at, my friend? What have you got? Let's go. 155 00:07:37,157 --> 00:07:39,259 I think we do, like, some sort of, like, 156 00:07:39,259 --> 00:07:41,962 sweet soy, sticky chilli glaze on them 157 00:07:41,962 --> 00:07:44,765 and then we can just stack it with heaps of, like, 158 00:07:44,765 --> 00:07:47,501 fresh coriander, chilli, some crunch. 159 00:07:47,501 --> 00:07:50,103 Has anyone got any ideas of what we could do with the pork? 160 00:07:50,103 --> 00:07:51,104 Should we do braised? 161 00:07:51,404 --> 00:07:53,974 Because then, like, we've got the time, we can slow-cook it. 162 00:07:53,974 --> 00:07:57,845 We can put it in, like, you know, some beautiful Asian, sort of... 163 00:07:57,845 --> 00:07:59,479 In the pressure cooker? Yeah. 164 00:07:59,479 --> 00:08:01,481 You think it's too similar, the dishes? 165 00:08:03,050 --> 00:08:05,653 I just feel like it's both the same dish, one is pork, one is eggplant. 166 00:08:05,653 --> 00:08:07,120 Yeah. Yeah, that's what I think. 167 00:08:07,120 --> 00:08:10,190 It's the same thing. So it has to be... One has to change. 168 00:08:10,190 --> 00:08:12,359 That's stumping me, the eggplant. Yeah. 169 00:08:12,359 --> 00:08:14,928 Yeah, that's a hard one, isn't it? 170 00:08:14,928 --> 00:08:17,765 I'm stressing about the time that's ticking away, 171 00:08:17,765 --> 00:08:19,199 and we still don't have a dish, 172 00:08:19,199 --> 00:08:22,369 and you've got to kind of make it cohesive with your entree as well, 173 00:08:22,369 --> 00:08:23,403 and we've got eggplant. 174 00:08:23,403 --> 00:08:24,404 Well, could we... 175 00:08:24,638 --> 00:08:27,074 I know it's a bit more work, but could we braise our pork 176 00:08:27,074 --> 00:08:29,409 and then deep-fry it so it's crispy. 177 00:08:29,409 --> 00:08:31,612 Have you done that before? Yeah, I've done it before. 178 00:08:31,612 --> 00:08:34,314 I take the lead because we kind of weren't going anywhere, 179 00:08:34,314 --> 00:08:36,516 and I felt like someone had to just go, 180 00:08:36,516 --> 00:08:37,517 "Let's just go with this." 181 00:08:37,517 --> 00:08:38,952 So, yeah, 182 00:08:38,952 --> 00:08:42,155 today for main were doing an Asian-style crispy pork belly 183 00:08:42,155 --> 00:08:44,024 with a green mango salad, 184 00:08:44,024 --> 00:08:46,226 and some kind of glazed eggplant for entree. 185 00:08:46,226 --> 00:08:47,995 If you're feeling confident 186 00:08:47,995 --> 00:08:51,064 in doing the sweet, smoky-style eggplant as a starter, 187 00:08:51,064 --> 00:08:53,066 as long as you can turn it into a dish 188 00:08:53,066 --> 00:08:56,403 that someone can sit down with a knife and fork, eat it and enjoy it. 189 00:08:56,403 --> 00:08:58,005 You're gonna have to get moving. 190 00:09:05,613 --> 00:09:07,514 We really need to motor. 191 00:09:08,982 --> 00:09:11,518 Any idea on what do you want to do with fish? 192 00:09:11,518 --> 00:09:13,987 I thought, for the main dish, we do a nice curry. 193 00:09:13,987 --> 00:09:15,889 Curry and fish? Fish, and have some rice. 194 00:09:15,889 --> 00:09:17,090 Fish curry. For the main meal. 195 00:09:17,090 --> 00:09:20,193 I think it's an absolute no-brainer doing a curry 196 00:09:20,193 --> 00:09:22,129 with Sashi as our captain, 197 00:09:22,129 --> 00:09:24,097 Robbie, me with the fish. 198 00:09:24,097 --> 00:09:25,933 So for the blue team's main, 199 00:09:25,933 --> 00:09:29,169 we're gonna be making a yellow fish curry with cumin rice. 200 00:09:29,169 --> 00:09:32,906 Since now we have a good idea on the fish, what does it go with? 201 00:09:32,906 --> 00:09:35,108 I'm a bit worried about cucumber. 202 00:09:35,108 --> 00:09:37,510 We gotta make sure that that ties in with that as well. 203 00:09:37,510 --> 00:09:41,448 What are you gonna do with this? What are we gonna do with cucumbers? 204 00:09:41,448 --> 00:09:43,851 Sashi, you know, asks us for an idea, 205 00:09:43,851 --> 00:09:46,519 and for some reason everyone looks at me. 206 00:09:46,519 --> 00:09:49,256 I think we do a sort of Indian marinated prawns, 207 00:09:49,256 --> 00:09:51,358 a raita sauce with the cucumber. 208 00:09:51,358 --> 00:09:53,193 And do you think that's enough for cucumber? 209 00:09:53,193 --> 00:09:56,496 Just remember the cucumber must be there. 210 00:09:56,496 --> 00:09:58,398 Featured. Featured prominently. 211 00:09:58,398 --> 00:10:00,300 Yeah, so I think... yeah, I think a granita 212 00:10:00,300 --> 00:10:02,836 with pickled cucumber... 213 00:10:02,836 --> 00:10:05,172 Yeah, you can have pickle or something like that, yeah. 214 00:10:05,172 --> 00:10:08,341 We're just spitballing ideas over the table 215 00:10:08,341 --> 00:10:11,779 and thinking of how we could use cucumber in an Indian fashion. 216 00:10:11,779 --> 00:10:13,947 And I sort of throw out the idea of raita, 217 00:10:13,947 --> 00:10:15,816 which is cucumber and yoghurt. 218 00:10:15,816 --> 00:10:18,719 Sashi thinks it could be good, but we need to make sure 219 00:10:18,719 --> 00:10:20,788 that the cucumber is highlighted in the dish. 220 00:10:20,788 --> 00:10:24,224 Let's do the cucumber in a couple of ways. 221 00:10:24,224 --> 00:10:26,159 Yeah, OK. Yeah, nice. 222 00:10:26,159 --> 00:10:27,494 A pickle. Yeah. 223 00:10:27,494 --> 00:10:28,528 Fresh. Yeah. 224 00:10:28,528 --> 00:10:32,265 A cucumber and mint and chilli granita. 225 00:10:32,265 --> 00:10:33,300 Yeah. 226 00:10:33,701 --> 00:10:36,870 I love Sashi. I've seen him on both of his seasons of MasterChef. 227 00:10:36,870 --> 00:10:39,472 I know he's got his great restaurant, GAJA. 228 00:10:39,472 --> 00:10:43,010 He's an amazing cook who knows how to layer flavour. 229 00:10:43,010 --> 00:10:44,978 So you need a about 80 prawns, minimum. 230 00:10:44,978 --> 00:10:46,079 Yeah, yeah. 231 00:10:46,079 --> 00:10:48,716 Theo's gonna get started on the granita. 232 00:10:48,716 --> 00:10:50,851 I'm gonna get started on prepping the cucumbers, 233 00:10:50,851 --> 00:10:53,721 and Jess is gonna be working on all of our prawns. 234 00:10:53,721 --> 00:10:56,189 I'm in my element, shelling prawns. 235 00:10:56,189 --> 00:10:59,793 We need about 80 of these prawns peeled and de-veined, 236 00:10:59,793 --> 00:11:01,594 which is a lot of work. 237 00:11:01,594 --> 00:11:04,932 We've chosen a really finicky protein in prawns 238 00:11:04,932 --> 00:11:06,767 to be cooking for this Service Challenge, 239 00:11:06,767 --> 00:11:08,836 but I'm thinking if we marinate the prawns 240 00:11:08,836 --> 00:11:10,704 in some Indian spices and flavours, 241 00:11:10,704 --> 00:11:13,540 that's gonna elevate this dish to another level. 242 00:11:13,540 --> 00:11:15,743 Really want to do well today, and he's in the house, 243 00:11:15,743 --> 00:11:17,010 so I want to impress him. 244 00:11:22,816 --> 00:11:24,251 Two tables. Yep. 245 00:11:24,251 --> 00:11:25,618 Two different choices. 246 00:11:25,618 --> 00:11:29,322 Obviously cucumbers, pumpkin and eggplant on that first table. 247 00:11:29,322 --> 00:11:30,891 The blue team went for the cucumber. 248 00:11:30,891 --> 00:11:32,492 Straight to cucumber. Yeah, for the entree. 249 00:11:32,492 --> 00:11:34,061 I'm shocked by that. Yeah. 250 00:11:34,061 --> 00:11:35,695 And then on the green team, eggplant. 251 00:11:35,695 --> 00:11:36,696 Yeah. 252 00:11:36,897 --> 00:11:39,767 I think they kind of got the eggplant thinking that, 253 00:11:39,767 --> 00:11:40,768 and now they're like... 254 00:11:40,768 --> 00:11:42,569 What do we do now? What do we do? 255 00:11:42,569 --> 00:11:43,570 Yeah. 256 00:11:43,971 --> 00:11:47,607 Main course, even more interesting. Coral trout from the blue team. 257 00:11:47,607 --> 00:11:49,376 Yeah. And pork belly from the green team. 258 00:11:49,376 --> 00:11:52,746 There's a lot of work to fillet coral trout, 259 00:11:52,746 --> 00:11:54,547 pin-bone it and prepare it, 260 00:11:54,547 --> 00:11:56,683 you know, plate-ready for 30 covers. 261 00:11:56,683 --> 00:11:59,486 On the other side of things, pork belly is a smart choice 262 00:11:59,486 --> 00:12:00,854 for a Service Challenge. 263 00:12:00,854 --> 00:12:02,923 If you choose the right recipe. 264 00:12:02,923 --> 00:12:07,160 Because if you're going for an even, crispy skin for 33 portions, 265 00:12:07,160 --> 00:12:09,129 and you don't know what you're doing, 266 00:12:09,129 --> 00:12:11,031 that's stitching yourself up. 267 00:12:11,031 --> 00:12:12,332 But also portion control. 268 00:12:12,332 --> 00:12:15,102 This is gonna be their first experience 269 00:12:15,102 --> 00:12:18,772 of making enough of a sauce, making enough of a curry, 270 00:12:18,772 --> 00:12:20,307 proportionally controlling the protein. 271 00:12:20,307 --> 00:12:22,442 And that is a whole new experience for them today. 272 00:12:22,442 --> 00:12:24,344 How we looking, guys? Good. How are you going? 273 00:12:24,344 --> 00:12:26,847 Getting there, mate. Good, good. Yum. 274 00:12:28,715 --> 00:12:33,120 So I'm working the main, which is braised pork belly. 275 00:12:33,120 --> 00:12:37,757 We've got Phil doing the stock, Rhi making the sauce, 276 00:12:37,757 --> 00:12:39,226 I'm doing the pork. 277 00:12:39,226 --> 00:12:41,028 It's a lot of work. 278 00:12:41,028 --> 00:12:43,363 Pork for 30 people, it's a fair bit of pork. 279 00:12:43,363 --> 00:12:45,532 So we're planning on... 280 00:12:45,532 --> 00:12:47,667 ...I think it's about 160 grams per person. 281 00:12:47,667 --> 00:12:49,702 So we've just got to get that right now. 282 00:12:49,702 --> 00:12:51,104 So, actually, thanks for the tip, 283 00:12:51,104 --> 00:12:52,906 because I need to actually get the scales. 284 00:12:53,907 --> 00:12:56,009 It's very important that all dishes 285 00:12:56,009 --> 00:12:58,912 have to be consistent in any Service Challenge. 286 00:12:58,912 --> 00:13:01,648 So we're trying to work out 287 00:13:01,648 --> 00:13:03,650 the quantity that we need. 288 00:13:03,650 --> 00:13:07,554 150 per person times 30. 300 by 15. 289 00:13:07,554 --> 00:13:10,423 Yep. 4.5 plus extra. 290 00:13:10,423 --> 00:13:12,359 Yeah. 291 00:13:12,359 --> 00:13:14,661 If we don't get the quantities right now, 292 00:13:14,661 --> 00:13:17,630 we may not be able to serve plates which are consistent 293 00:13:17,630 --> 00:13:20,267 because it needs time to be braised in the pressure cooker. 294 00:13:21,268 --> 00:13:24,371 Alright, I'm trying to do my maths. I think you need about eight. 295 00:13:24,371 --> 00:13:29,109 So it's trying to get that right and trying to do it under pressure. 296 00:13:29,109 --> 00:13:31,344 It's not the kind of thing you can just whip up. 297 00:13:31,344 --> 00:13:34,381 Like, this is probably a good hour, 1.5-hour process, 298 00:13:34,381 --> 00:13:38,185 so there's no chance of recouping it if they haven't got enough. 299 00:13:38,185 --> 00:13:40,720 We need about six kilos. 300 00:13:40,720 --> 00:13:42,856 So, three threes are nine. 301 00:13:42,856 --> 00:13:45,592 We've worked it out that we want 120 portions. 302 00:13:45,592 --> 00:13:47,194 You count it out and I'll keep chopping. 303 00:13:47,194 --> 00:13:50,597 We need to get this in, though, so I'm just gonna get another bowl. 304 00:13:50,597 --> 00:13:53,300 Oh, my goodness, yeah, I'm doing maths. 305 00:13:53,300 --> 00:13:54,467 OK, I'm up to 50. 306 00:13:54,467 --> 00:13:56,636 My brain's not working. It's not maths. 307 00:13:56,636 --> 00:13:58,271 I'm cooking, I'm not doing maths. 308 00:13:58,271 --> 00:14:00,373 69, I'm up to. 309 00:14:00,373 --> 00:14:02,475 OK, So we're at 70 there. 310 00:14:02,475 --> 00:14:04,644 So, that's 72. 311 00:14:04,644 --> 00:14:07,847 I'm not a finance person. You know, this is just not my brain. 312 00:14:07,847 --> 00:14:10,417 72. 72, and I just put in... 313 00:14:10,417 --> 00:14:11,451 I just put in 12. 314 00:14:11,451 --> 00:14:14,621 But it's... Have we got enough pork? 315 00:14:14,621 --> 00:14:18,458 I pray to God you don't fall short. Yeah. 316 00:14:18,458 --> 00:14:20,027 Yeah. Yeah. 317 00:14:20,027 --> 00:14:22,963 I hope that they've really done their calculations 318 00:14:22,963 --> 00:14:25,999 because there's probably gonna be a couple of them 319 00:14:25,999 --> 00:14:28,235 that will have to answer for it if there's not enough. 320 00:14:38,178 --> 00:14:39,779 You guys are very quickly learning 321 00:14:39,779 --> 00:14:42,215 that Team Challenges are a very different ball game. 322 00:14:42,215 --> 00:14:46,486 You've got 90 minutes till service. Come on, guys, push! Push! Push! 323 00:14:49,889 --> 00:14:52,625 So, how, like, how long till you get this pork in? 324 00:14:52,625 --> 00:14:55,128 Well, it's all done, so... So, the pork's all done. 325 00:14:55,128 --> 00:14:57,530 Do it. It's there. Do it. 326 00:14:57,530 --> 00:14:59,499 OK, we've got to get it in, so... 327 00:14:59,499 --> 00:15:03,170 The pork's going in, it's done, lids are on, timers done. 328 00:15:03,170 --> 00:15:04,871 Whew! 329 00:15:04,871 --> 00:15:05,872 This? Yeah. 330 00:15:05,872 --> 00:15:07,975 Let's do all the lids. 331 00:15:07,975 --> 00:15:09,809 Just let that do its thing, 332 00:15:09,809 --> 00:15:15,015 then it's onto all the other prep for the green mango salad. 333 00:15:15,015 --> 00:15:16,683 I remember these days. 334 00:15:16,683 --> 00:15:19,386 Mm, the early days. 335 00:15:19,386 --> 00:15:21,989 When you had no idea. No idea. 336 00:15:21,989 --> 00:15:23,923 Far out. 337 00:15:23,923 --> 00:15:26,826 Declan is my name and fish is my game. 338 00:15:26,826 --> 00:15:29,262 I'm in my element here and I'm loving it. 339 00:15:29,262 --> 00:15:32,232 Jesus! 340 00:15:32,232 --> 00:15:34,334 That's the level of confidence we're working with today. 341 00:15:34,334 --> 00:15:36,236 For today's Team Challenge, 342 00:15:36,236 --> 00:15:38,071 I'm on the blue team. 343 00:15:38,071 --> 00:15:39,606 Sashi's our captain. 344 00:15:39,606 --> 00:15:42,675 Just don't burn your curry, Sashi. Don't burn your curry, mate, OK? 345 00:15:42,675 --> 00:15:44,677 No way! That will not happen this time. 346 00:15:44,677 --> 00:15:48,715 And I've got Ralph, Robbie, Adi, Theo and Jess. 347 00:15:48,715 --> 00:15:50,450 And so I'm just working on the main, 348 00:15:50,450 --> 00:15:52,952 so coral trout curry. 349 00:15:52,952 --> 00:15:56,089 So, we're cooking Grandpa Robbie's curry today. 350 00:15:56,089 --> 00:15:57,557 Hello, girls. Hello, Robbie. 351 00:15:57,557 --> 00:15:58,625 Hello, Robbie. 352 00:15:58,625 --> 00:16:00,627 And he is a master of flavour. 353 00:16:00,627 --> 00:16:02,862 Cardamom, coriander. 354 00:16:02,862 --> 00:16:05,732 My God, you are in my forte. 355 00:16:05,732 --> 00:16:08,135 Who else would we want to leave in charge of the curry? 356 00:16:08,135 --> 00:16:11,704 I'm thinking he's much more experienced than all of us here. 357 00:16:11,704 --> 00:16:14,907 Hey, Rob? Expectation. 358 00:16:17,410 --> 00:16:18,745 I'm gonna make the yellow curry 359 00:16:18,745 --> 00:16:21,081 'cause I think a yellow curry goes good with the fish. 360 00:16:21,081 --> 00:16:25,352 Your galangal, your ginger, the turmeric, lemongrass. 361 00:16:25,352 --> 00:16:27,387 Blend it all up, make the smooth paste. 362 00:16:27,387 --> 00:16:30,490 The needs to be in the pot in the next five minutes. 363 00:16:30,490 --> 00:16:33,293 Yep. If not, you'll be in trouble. 364 00:16:33,293 --> 00:16:34,694 OK, brother. 365 00:16:34,694 --> 00:16:37,764 Cook it well and know when to stop cooking it. 366 00:16:39,066 --> 00:16:41,601 It's nothing like what I'm used to, brother. Far out. 367 00:16:41,601 --> 00:16:43,570 I think there's a lot of pressure on my shoulders, 368 00:16:43,570 --> 00:16:45,705 because I've never done restaurant sort of cooking before, 369 00:16:45,705 --> 00:16:49,209 and at home we just chuck the fish on the coals 370 00:16:49,209 --> 00:16:52,879 and we just make a big curry and be sitting around the camp fire. 371 00:16:52,879 --> 00:16:55,415 For me, I'm thinking, "Is my food good enough 372 00:16:55,415 --> 00:16:56,716 "to be in a restaurant?" 373 00:16:56,916 --> 00:16:59,819 God, he's not even tasting my food. He's supposed to be my expert. 374 00:16:59,819 --> 00:17:02,289 He's just kicking back. He goes, "No worries, you're right. 375 00:17:02,289 --> 00:17:03,423 "No worries, Robbie." 376 00:17:03,423 --> 00:17:05,525 I just hope I can pull it off. 377 00:17:07,094 --> 00:17:08,795 So, I'm on the entree course, 378 00:17:08,795 --> 00:17:11,398 and we are featuring eggplant. 379 00:17:11,398 --> 00:17:14,201 So we're gonna do, like, a sticky-glazed eggplant. 380 00:17:14,201 --> 00:17:16,769 Oh, the nerves are kicking in. 381 00:17:16,769 --> 00:17:18,971 In true MasterChef fashion, 382 00:17:18,971 --> 00:17:20,507 the pressure is really on. 383 00:17:20,507 --> 00:17:22,842 So you cook this at home? 384 00:17:22,842 --> 00:17:24,211 No. 385 00:17:24,211 --> 00:17:26,746 That's what it sounded like! No? 386 00:17:26,746 --> 00:17:28,548 Alright, perfect. 387 00:17:28,548 --> 00:17:30,983 I feel like I have picked this eggplant 388 00:17:30,983 --> 00:17:34,787 and so I need to make sure today that this could be a winning dish. 389 00:17:34,787 --> 00:17:37,424 How many are we thinking of doing? We need to do 30. 390 00:17:37,424 --> 00:17:39,025 And a few extra. 34... 391 00:17:39,025 --> 00:17:41,094 Let's do, like, 40 at least, 392 00:17:41,094 --> 00:17:42,995 just in case any of them don't work out. 393 00:17:42,995 --> 00:17:45,732 I've got Alice and Antonio working up the front with me, 394 00:17:45,732 --> 00:17:47,066 scoring those eggplants, 395 00:17:47,066 --> 00:17:48,535 making sure that we've got enough 396 00:17:48,535 --> 00:17:51,371 and a few extra just in case anything goes wrong. 397 00:17:52,605 --> 00:17:54,907 Do you like eggplant? I... Yeah. 398 00:17:54,907 --> 00:17:57,277 And I begin working on the sauce. 399 00:17:57,277 --> 00:17:59,212 As soon as you guys have done that, 400 00:17:59,212 --> 00:18:01,648 I'll need some help prepping this sauce. 401 00:18:01,648 --> 00:18:04,884 This sauce is going to be the most important part of our dish, 402 00:18:04,884 --> 00:18:09,356 and I still don't know what I'm doing with it. 403 00:18:09,356 --> 00:18:11,758 Any tips, Matt? 404 00:18:11,758 --> 00:18:15,228 I feel really excited to have Matt Sinclair on our team, 405 00:18:15,228 --> 00:18:17,797 and to be able to just communicate with him 406 00:18:17,797 --> 00:18:20,933 and pick his brain in terms of what he would do, 407 00:18:20,933 --> 00:18:22,869 and throwing around a few different ideas. 408 00:18:22,869 --> 00:18:24,604 You want it, like, set and forget, 409 00:18:24,604 --> 00:18:26,273 blast it in the oven, finish it up, 410 00:18:26,273 --> 00:18:28,175 and then you've got time to dress it up. 411 00:18:28,175 --> 00:18:29,509 Let's do that. I do miso-sake-mirin. 412 00:18:29,509 --> 00:18:31,744 And to caramelise, I basically paint it on. 413 00:18:31,744 --> 00:18:33,713 And you have your oven cranked up? Cranked up. 414 00:18:33,713 --> 00:18:34,947 Blast it. And then blast them. 415 00:18:34,947 --> 00:18:36,449 Yeah. Yeah, let's do that. 416 00:18:36,449 --> 00:18:39,852 Blue team, need to motor. Come on! 417 00:18:39,852 --> 00:18:43,190 Whenever anyone's free, if they can come... 418 00:18:43,190 --> 00:18:45,492 ...help on the prawn prep. 419 00:18:45,492 --> 00:18:46,993 Yep, yep, no worries. 420 00:18:46,993 --> 00:18:48,761 Time is getting away from us, 421 00:18:48,761 --> 00:18:51,164 and we are still sitting there shelling prawns 422 00:18:51,164 --> 00:18:54,234 for our prawn and cucumber raita entree. 423 00:18:54,234 --> 00:18:57,270 Seafood is a bit of a bugger when it comes to Service Challenges. 424 00:18:57,270 --> 00:18:58,271 Yeah. 425 00:18:58,271 --> 00:19:00,540 Probably a bit silly of us, but anyway. 426 00:19:01,808 --> 00:19:04,677 We need 80 prawns today so that all of our diners 427 00:19:04,677 --> 00:19:06,713 and the judges can have two each. 428 00:19:06,713 --> 00:19:08,381 And plus we want a bit extra 429 00:19:08,381 --> 00:19:10,450 so we can taste it and make sure we're happy. 430 00:19:10,450 --> 00:19:12,752 How many prawns to you have now? Nearly 40. 431 00:19:12,752 --> 00:19:14,654 40? Well, we need 80. 432 00:19:14,654 --> 00:19:17,357 Oh, honestly, like, I am covered in prawn juices. 433 00:19:17,357 --> 00:19:18,358 Delicious. 434 00:19:18,358 --> 00:19:20,793 Gonna have a good shower when I get home. 435 00:19:20,793 --> 00:19:24,531 Our prawns still need to be rubbed in this Indian spicy marinade, 436 00:19:24,531 --> 00:19:26,733 and then they need to be cooked and then cooled down 437 00:19:26,733 --> 00:19:28,535 so they can sit on top of the granita. 438 00:19:28,535 --> 00:19:31,304 Jess now needs help getting these prawns peeled, 439 00:19:31,304 --> 00:19:33,740 otherwise we're not gonna get entree ready for service. 440 00:19:33,740 --> 00:19:35,975 Do this quickly, and then I can help you. 441 00:19:35,975 --> 00:19:39,212 That's leaving me to work on the cucumber pickle. 442 00:19:39,212 --> 00:19:41,481 Just trying to think, pickling liquid. 443 00:19:41,481 --> 00:19:43,316 I haven't done a lot of pickling before. 444 00:19:43,316 --> 00:19:44,717 Um... 445 00:19:44,717 --> 00:19:47,987 I know it's gonna be one part vinegar to one part water, 446 00:19:47,987 --> 00:19:50,557 but I don't know how much sugar and salt to add. 447 00:19:50,557 --> 00:19:52,592 I'm adding the salt to this pickling liquid, 448 00:19:52,592 --> 00:19:54,861 but I'm not at all sure about these ratios. 449 00:19:59,932 --> 00:20:01,901 I'm just hoping it works out. 450 00:20:01,901 --> 00:20:05,772 Seven, eight, nine, 10. That's 20. 451 00:20:05,772 --> 00:20:08,074 20 coral trout in front of me 452 00:20:08,074 --> 00:20:10,510 that I'm gonna have to fillet and fillet perfectly. 453 00:20:10,510 --> 00:20:13,946 Most likely you can get two. Two, yeah, that... 454 00:20:13,946 --> 00:20:15,848 Two decent pieces. That's what I was hoping for. 455 00:20:15,848 --> 00:20:19,151 So you've got to motor on, OK? Yeah, let's motor on. 456 00:20:19,151 --> 00:20:22,154 There's so many fish that we need to fillet, and I'm like, 457 00:20:22,154 --> 00:20:23,490 "I'll help Declan with these, 458 00:20:23,490 --> 00:20:26,025 "'cause time's gonna run out really quickly." 459 00:20:28,227 --> 00:20:31,398 Fish is not my strong point, but we're getting there. 460 00:20:31,398 --> 00:20:33,800 I'm filleting this fish, and I'm a little bit nervous 461 00:20:33,800 --> 00:20:36,135 because I haven't filleted many fish before. 462 00:20:48,214 --> 00:20:50,650 Have you seen what's going... No, I haven't seen. 463 00:20:50,650 --> 00:20:52,051 Let's see... 464 00:20:52,051 --> 00:20:53,720 Like, I don't know what's going on, mate, 465 00:20:53,720 --> 00:20:56,589 but, like, there's not a lot of fish left on the fillet. 466 00:20:56,589 --> 00:20:59,859 OK, I will go and have a look. Your portion control's, like... 467 00:20:59,859 --> 00:21:01,461 You know what I'm saying? Yeah, sure. 468 00:21:01,461 --> 00:21:03,530 Sorry, I messed that up. 469 00:21:06,999 --> 00:21:09,001 I realise that I've massacred this beautiful fish. 470 00:21:11,404 --> 00:21:13,706 I'm looking at what I've actually done, 471 00:21:13,706 --> 00:21:15,642 and it's a nightmare, 472 00:21:15,642 --> 00:21:17,710 and I'm not sure exactly how to fix this. 473 00:21:28,355 --> 00:21:31,123 It's time to really finesse those flavours. 474 00:21:31,123 --> 00:21:33,693 You have one hour till service! Come on! 475 00:21:33,693 --> 00:21:35,995 Whoo! Come on, guys! 476 00:21:35,995 --> 00:21:37,564 Let's go! 477 00:21:38,831 --> 00:21:43,102 Yeah, this is a lot of wastage, lot of meat. 478 00:21:43,102 --> 00:21:44,837 Nearly butchered it. Yeah. 479 00:21:44,837 --> 00:21:46,238 I'm not feeling pretty good. 480 00:21:46,238 --> 00:21:48,274 I've really messed up the cutting up of this fish. 481 00:21:49,842 --> 00:21:52,679 And I'm nervous that it's gonna cost us this challenge. 482 00:21:53,680 --> 00:21:56,182 You are trying to save as much as possible. 483 00:21:56,182 --> 00:21:59,686 Go slowly. See the bone? You can see the bone here coming. 484 00:21:59,686 --> 00:22:01,988 So Sashi's showing me how to do it, 485 00:22:01,988 --> 00:22:04,824 but he's just made it look effortless. 486 00:22:04,824 --> 00:22:07,093 Having Sashi in the kitchen today is amazing. 487 00:22:07,093 --> 00:22:10,062 He's kind of guiding us, and, personally, I'm learning so much. 488 00:22:10,062 --> 00:22:12,599 So you get much thicker fish. Yeah. 489 00:22:12,599 --> 00:22:14,767 Yeah, you see? Yep. Alright. 490 00:22:14,767 --> 00:22:16,669 Try one more time. 491 00:22:16,669 --> 00:22:19,071 I'm learning a lot about filleting. 492 00:22:19,071 --> 00:22:21,107 I just need to get a lot better at it. 493 00:22:21,107 --> 00:22:23,876 Do we need fried curry leaf for a garnish? 494 00:22:23,876 --> 00:22:26,646 - Yeah. - So what temperature do you want? 495 00:22:26,646 --> 00:22:29,549 I don't know. I just use it in the frying pan, usually. 496 00:22:31,183 --> 00:22:34,120 Matt, Sashi, let's go. Yes? 497 00:22:34,120 --> 00:22:36,756 We're in trouble. You're in trouble already. 498 00:22:36,756 --> 00:22:38,224 Blue team, tell me, what's happening? 499 00:22:38,224 --> 00:22:42,762 OK, for the entree, they're doing prawn with a deconstructed raita. 500 00:22:42,762 --> 00:22:43,763 OK. 501 00:22:43,763 --> 00:22:46,799 So they're doing cucumber in different ways. 502 00:22:46,799 --> 00:22:48,267 Talk to me about mains, 503 00:22:48,267 --> 00:22:51,070 'cause I'm seeing Declan and the big man, Ralph, 504 00:22:51,070 --> 00:22:54,306 doing the carpaccio, like, straight off the fillet. 505 00:22:54,306 --> 00:22:56,643 He was butchering it, like, big-time. 506 00:22:56,643 --> 00:23:00,312 But now we've shown them to do proper filleting. 507 00:23:00,312 --> 00:23:05,051 Yeah, we are doing a fish curry, Robbie's family recipe. 508 00:23:05,051 --> 00:23:07,554 Against... Eggplant and... 509 00:23:07,554 --> 00:23:09,556 Miso, yeah, so they're going with a classic. 510 00:23:09,556 --> 00:23:11,858 Main course? They're gonna do a... 511 00:23:11,858 --> 00:23:12,892 Like, a twice-cooked pork. Yeah. 512 00:23:12,892 --> 00:23:15,662 So they started focusing on the pork, 513 00:23:15,662 --> 00:23:18,064 and they wanted to go sweet-sticky, then went back to the eggplant, 514 00:23:18,064 --> 00:23:20,633 and what they know is sweet-sticky with the eggplant. 515 00:23:20,633 --> 00:23:23,369 So they've sort of had to, I guess, pull back a little bit 516 00:23:23,369 --> 00:23:25,037 and reconfigure what they're doing with the pork 517 00:23:25,037 --> 00:23:26,439 and how they're going to serve it, 518 00:23:26,439 --> 00:23:28,374 so they're going to braise it, fry it, 519 00:23:28,374 --> 00:23:30,376 and then do a really aromatic green mango salad. 520 00:23:30,376 --> 00:23:32,011 OK. OK. 521 00:23:32,011 --> 00:23:33,379 Pressure. Playing with fire. 522 00:23:33,379 --> 00:23:35,347 Pressure, absolutely. 523 00:23:35,347 --> 00:23:37,584 The last time I used a pressure cooker was here. 524 00:23:37,584 --> 00:23:39,986 And I think that that's saying something. 525 00:23:39,986 --> 00:23:41,921 What have you both got for dessert? 526 00:23:41,921 --> 00:23:43,690 Um... Bah! I'm only joking! 527 00:23:43,690 --> 00:23:45,792 Paddle Pops. 528 00:23:45,792 --> 00:23:46,959 And a beer. 529 00:23:46,959 --> 00:23:48,294 Good luck, boys. Good luck. 530 00:23:48,294 --> 00:23:49,662 Thank you. Thanks, gents. 531 00:23:54,266 --> 00:23:56,368 Ads, we've got enough prawns now. 532 00:23:56,368 --> 00:23:58,070 Good job, guys. 533 00:23:58,070 --> 00:24:01,874 Oh, my God, Jess and Theo have finished prepping these prawns, 534 00:24:01,874 --> 00:24:03,242 it's finally over, 535 00:24:03,242 --> 00:24:05,645 we can finally get the marinade on them 536 00:24:05,645 --> 00:24:08,214 so they can soak in all those Indian spices 537 00:24:08,214 --> 00:24:09,448 before we cook them. 538 00:24:09,448 --> 00:24:11,417 There's turmeric and Kashmiri chilli. 539 00:24:11,417 --> 00:24:13,786 I really want to build flavour in this dish, 540 00:24:13,786 --> 00:24:15,688 make sure that this feels Indian to me. 541 00:24:15,688 --> 00:24:18,825 I think adding these spices is going to really complement 542 00:24:18,825 --> 00:24:21,260 the pickled cucumber. 543 00:24:21,260 --> 00:24:23,596 Can you believe we're doing our first Team Challenge? 544 00:24:23,596 --> 00:24:24,797 How awesome. 545 00:24:24,797 --> 00:24:26,533 First Service Challenge, 546 00:24:26,533 --> 00:24:28,935 and everything is on the go at the moment. 547 00:24:28,935 --> 00:24:31,571 So, we have our pork in the pressure cooker, 548 00:24:31,571 --> 00:24:33,305 so we're just working on the salad now. 549 00:24:33,305 --> 00:24:37,043 Everyone gets an equal amount of Thai basil and green mango. 550 00:24:37,043 --> 00:24:39,345 It's all even, you know, and consistent. 551 00:24:39,345 --> 00:24:40,847 The pressure cooker goes off. 552 00:24:40,847 --> 00:24:43,415 Come on, green team! Nice work, guys! 553 00:24:43,415 --> 00:24:45,017 Whoo-whoo! 554 00:24:45,017 --> 00:24:47,920 So we need to just sit once it's finished, 555 00:24:47,920 --> 00:24:50,289 so all of the flavour goes through. 556 00:24:51,891 --> 00:24:56,763 Looks good. Looks good. Just gonna let a bit of the heat out. 557 00:24:56,763 --> 00:24:58,965 Then after that we have to strain it. 558 00:24:58,965 --> 00:25:00,733 It smells amazing. The smell, does it? 559 00:25:00,733 --> 00:25:01,734 Yeah. 560 00:25:01,734 --> 00:25:03,235 And then we've got to cool it, 561 00:25:03,235 --> 00:25:06,472 and then we need to coat it with rice flour and fry it. 562 00:25:06,472 --> 00:25:08,207 OK, so we need another one of these. 563 00:25:08,207 --> 00:25:10,943 Oh, you right? Is that plenty? Is that enough? 564 00:25:12,244 --> 00:25:13,445 Time's getting away. 565 00:25:13,445 --> 00:25:16,348 It's definitely a risk to do twice-cooked pork, 566 00:25:16,348 --> 00:25:17,884 but we've said we want crispy pork, 567 00:25:17,884 --> 00:25:19,586 and we're just going to do that. 568 00:25:19,586 --> 00:25:23,389 So I'm looking at the pork bellies. I'm a little bit worried. 569 00:25:23,389 --> 00:25:25,191 How are we looking pork-wise? 570 00:25:25,191 --> 00:25:26,525 Well, hopefully, that's enough. 571 00:25:26,525 --> 00:25:30,663 I just hope that I counted the portions of the pork correctly. 572 00:25:30,663 --> 00:25:31,964 This is it, is it? 573 00:25:31,964 --> 00:25:33,700 Yep. Bloody hell. 574 00:25:34,967 --> 00:25:35,935 How you doing, buddy? 575 00:25:36,402 --> 00:25:38,470 We are just waiting on our eggplants to finish cooking. 576 00:25:38,470 --> 00:25:40,272 I'm feeling a little bit nervous about these eggplants 577 00:25:40,272 --> 00:25:43,676 because I feel like I put my hand up to take on this dish, 578 00:25:43,676 --> 00:25:45,878 I'm the one that's put them in the oven. 579 00:25:45,878 --> 00:25:48,815 How's the eggplant? They're looking good. 580 00:25:48,815 --> 00:25:52,351 So I need to make sure that I get them cooked perfectly. 581 00:25:52,351 --> 00:25:54,386 Let's take that one out. Yeah, two tea towels, babe. 582 00:25:54,386 --> 00:25:56,589 See all that stuff that's on the bottom of the tray? 583 00:25:56,589 --> 00:25:58,157 We want to use that. Yeah, use... 584 00:25:58,157 --> 00:26:00,426 Yes! Yes! 585 00:26:00,426 --> 00:26:01,828 We still have so much to do. 586 00:26:01,828 --> 00:26:03,796 We've got to paste all of our eggplants 587 00:26:03,796 --> 00:26:05,397 with that beautiful miso glaze 588 00:26:05,397 --> 00:26:06,999 and get them back in the oven. 589 00:26:06,999 --> 00:26:09,001 OK, that's good to go. Alright. 590 00:26:09,001 --> 00:26:11,771 Prep our coriander, our spring onions, 591 00:26:11,771 --> 00:26:12,772 our chillies. 592 00:26:12,872 --> 00:26:14,941 We've still got to toast off some sesame seeds... 593 00:26:14,941 --> 00:26:17,076 Ooh! Oh, Grace! 594 00:26:17,076 --> 00:26:18,611 ...finalise that vinaigrette. 595 00:26:18,611 --> 00:26:21,313 It's insane. 596 00:26:21,313 --> 00:26:24,450 Oh, good chopping, Phil! Thanks, Mal. 597 00:26:24,450 --> 00:26:26,552 It's because I'm having 'shallots' of fun. 598 00:26:26,552 --> 00:26:28,220 That was terrible. 599 00:26:34,326 --> 00:26:36,295 It is almost time for service, 600 00:26:36,295 --> 00:26:39,331 but our elements are kind of done or close to done. 601 00:26:39,331 --> 00:26:43,002 The raita and the granita are done. 602 00:26:43,002 --> 00:26:44,737 Prawns still need to be cooked, 603 00:26:44,737 --> 00:26:46,505 but I know that that's gonna be really quick. 604 00:26:46,505 --> 00:26:49,976 My only concern is those pickled cucumbers. 605 00:26:49,976 --> 00:26:52,511 The pickles are really that acidic element 606 00:26:52,511 --> 00:26:55,014 that this dish needs, so we need to get it right. 607 00:26:55,014 --> 00:26:57,149 Try that. Yeah. Is it alright? 608 00:26:57,149 --> 00:26:59,652 I haven't tried it. Yeah. It's quite salty, though. 609 00:26:59,652 --> 00:27:02,254 It is a bit salty. 610 00:27:02,254 --> 00:27:06,125 I did half the salt. Yeah, I think it's too much salt. 611 00:27:06,125 --> 00:27:10,963 Oh! All of us immediately make a face like, "Oh, it's really salty." 612 00:27:10,963 --> 00:27:13,165 What is it? Do you want to taste that pickle? 613 00:27:13,165 --> 00:27:14,701 It seems very... Salty. 614 00:27:14,701 --> 00:27:17,103 I did one part... Oh! 615 00:27:17,103 --> 00:27:18,270 Too salty. 616 00:27:20,940 --> 00:27:22,909 I did one part vinegar to one part water 617 00:27:22,909 --> 00:27:25,277 to half-part salt and one part sugar. 618 00:27:25,277 --> 00:27:28,014 I know that we can't serve this. 619 00:27:28,014 --> 00:27:31,317 That time has arrived in your first Team Challenge. 620 00:27:33,820 --> 00:27:36,756 Your diners have arrived. 20 minutes till service. 621 00:27:36,756 --> 00:27:38,290 Whoo! Let's go! 622 00:27:38,290 --> 00:27:40,526 20 minutes! 623 00:27:40,526 --> 00:27:42,929 I don't know if we've got enough time to fix it, 624 00:27:42,929 --> 00:27:46,332 and if we don't have time to fix it, a whole element is not on the dish. 625 00:27:46,332 --> 00:27:48,768 I'm freaking out right now. 626 00:27:48,768 --> 00:27:52,071 This could really cost my team the win today. 627 00:27:54,673 --> 00:27:56,075 Take it out? 628 00:28:05,684 --> 00:28:08,888 That time has arrived in your first Team Challenge. 629 00:28:11,490 --> 00:28:13,192 Your diners have arrived. 630 00:28:13,192 --> 00:28:14,493 20 minutes till service. 631 00:28:14,493 --> 00:28:17,830 Whoo! 20 minutes! 632 00:28:17,830 --> 00:28:19,498 20. 20. 633 00:28:24,503 --> 00:28:26,672 Too salty. 634 00:28:27,673 --> 00:28:29,475 I did one part vinegar to one part water 635 00:28:29,475 --> 00:28:30,676 to half-part salt. 636 00:28:30,676 --> 00:28:32,812 Don't use that. Yeah. 637 00:28:32,812 --> 00:28:34,947 White vinegar, one part. Yep. 638 00:28:34,947 --> 00:28:37,516 Water, one part, sugar, one part. Yeah. 639 00:28:37,516 --> 00:28:38,550 Pinch of salt. 640 00:28:38,550 --> 00:28:39,986 Pinch of salt. That's it. 641 00:28:39,986 --> 00:28:41,754 That's OK. OK? 642 00:28:41,754 --> 00:28:43,489 The diners are here 643 00:28:43,489 --> 00:28:46,492 and we have to make a whole new batch of pickled cucumbers. 644 00:28:46,492 --> 00:28:48,127 Let's do it now. OK. 645 00:28:48,127 --> 00:28:49,829 I'm gonna help you. Yeah. 646 00:28:51,998 --> 00:28:53,565 Careful, your hand. I will. 647 00:28:54,566 --> 00:28:56,702 I don't know if we've got enough time to fix it, 648 00:28:56,702 --> 00:28:58,504 and if we don't have time to fix it, 649 00:28:58,504 --> 00:29:00,106 a whole element is not on the dish. 650 00:29:00,106 --> 00:29:02,174 I'm not feeling super-confident at the moment. 651 00:29:03,275 --> 00:29:04,410 This is gonna be really tough. 652 00:29:04,410 --> 00:29:06,545 How long till service? 20. 20. 653 00:29:06,545 --> 00:29:08,714 20. OK, alright. 654 00:29:11,984 --> 00:29:13,786 Where did I put the knife? 655 00:29:13,786 --> 00:29:17,156 Come on, guys. We need some urgency! 656 00:29:17,156 --> 00:29:19,291 Make sure there are no bones in the fish. 657 00:29:19,291 --> 00:29:20,960 Yeah, I will. 658 00:29:20,960 --> 00:29:25,397 So at this stage for the main meal the curry is almost there. 659 00:29:25,397 --> 00:29:26,698 Have a taste, girl. 660 00:29:28,500 --> 00:29:31,337 Oh! Hits me at the back. Quite warm. 661 00:29:31,337 --> 00:29:32,905 But delicious. 662 00:29:32,905 --> 00:29:34,306 When you taste a curry, 663 00:29:34,306 --> 00:29:37,076 you need to taste the flavours of the coriander, the chilli, 664 00:29:37,076 --> 00:29:39,946 the galangal, the ginger, the lemongrass, 665 00:29:39,946 --> 00:29:41,513 you want that to explode in your mouth. 666 00:29:41,513 --> 00:29:45,717 All my life, I never tasted food until I come on this competition. 667 00:29:45,717 --> 00:29:47,686 I only went on smell, never taste. 668 00:29:48,888 --> 00:29:50,957 Good curry. Good heat. 669 00:29:50,957 --> 00:29:52,158 That's exactly what I'm looking for. 670 00:29:52,158 --> 00:29:53,692 Are you gonna blitz it up? Hey? 671 00:29:53,692 --> 00:29:55,161 Are you gonna blitz the curry up? 672 00:29:55,161 --> 00:29:57,496 I'm gonna put it through a sieve. I like that. 673 00:29:57,496 --> 00:29:59,265 OK, yeah. 674 00:29:59,265 --> 00:30:02,434 We need the rice to go in the pot. Where's the rice? 675 00:30:02,434 --> 00:30:04,871 With things so busy, I've got the rice on now. 676 00:30:04,871 --> 00:30:06,638 I've got to cook the fish now. 677 00:30:06,638 --> 00:30:08,740 I think there's a lot of pressure on my shoulders, 678 00:30:08,740 --> 00:30:10,376 because it's my idea to do the dish, 679 00:30:10,376 --> 00:30:11,377 do the fish. 680 00:30:11,377 --> 00:30:12,879 Let's get this show on the road. 681 00:30:12,879 --> 00:30:15,747 It's full-on. 682 00:30:19,886 --> 00:30:22,821 We are looking at a restaurant full of hungry diners, 683 00:30:22,821 --> 00:30:25,657 and you have 15 minutes till service! 684 00:30:25,657 --> 00:30:27,994 15 minutes! Bring it home! JOCK: Let's go! Come on! 685 00:30:27,994 --> 00:30:30,062 There's not much time left. 686 00:30:30,062 --> 00:30:33,866 I can hear the judges screaming for us to hurry up. 687 00:30:33,866 --> 00:30:37,970 And at this stage, we are so behind in this cook. 688 00:30:37,970 --> 00:30:39,271 Whew! 689 00:30:39,371 --> 00:30:41,908 Do you guys want to help us? Anyone? Yeah, yeah, I'll help you. 690 00:30:41,908 --> 00:30:43,142 OK. Yep, what do you want? 691 00:30:43,142 --> 00:30:46,412 We now have 30 plates to put together. 692 00:30:48,147 --> 00:30:51,050 Pick the plate that you're gonna use, start getting your plates organised. 693 00:30:51,050 --> 00:30:52,651 Alice is working on the salad, 694 00:30:52,651 --> 00:30:55,021 and we've got Rhiannon and Phil cutting up the eggplants. 695 00:30:55,021 --> 00:30:56,889 I've got shallots frying. 696 00:30:56,889 --> 00:30:57,924 Turn this up. 697 00:30:59,091 --> 00:31:01,460 I'm working on our garnish prep. 698 00:31:01,460 --> 00:31:03,495 If I can get all hands on picking herbs, 699 00:31:03,495 --> 00:31:04,563 that would be really helpful. 700 00:31:05,831 --> 00:31:08,734 We are really at risk of not making it in time. 701 00:31:13,839 --> 00:31:15,975 Are you OK, Theo? Am I OK? 702 00:31:15,975 --> 00:31:17,543 Yep. Yeah, I'm good. 703 00:31:17,543 --> 00:31:20,379 The diners are seated, and it is almost time for service. 704 00:31:20,379 --> 00:31:23,082 We have somehow made these pickled cucumbers in record time, 705 00:31:23,082 --> 00:31:25,117 and now we just need to cook off our prawns. 706 00:31:25,117 --> 00:31:27,219 Probably need to start the prawns now, yeah? 707 00:31:27,219 --> 00:31:29,455 Yeah, you can start the prawns now, yeah. 708 00:31:29,455 --> 00:31:31,090 This is incredible! 709 00:31:31,090 --> 00:31:32,658 So, my job 710 00:31:32,658 --> 00:31:34,660 is to cook all these prawns perfectly. 711 00:31:34,660 --> 00:31:37,163 This is a big, big part of this dish. 712 00:31:37,163 --> 00:31:38,664 Alright, these are coming off. 713 00:31:38,664 --> 00:31:42,701 Entree team, five minutes, I want to see the elements all here. 714 00:31:42,701 --> 00:31:44,703 So there's a lot of pressure now. 715 00:31:44,703 --> 00:31:45,771 Come on, bruh. 716 00:31:45,771 --> 00:31:47,974 Ooh, this is epic, isn't it? 717 00:31:47,974 --> 00:31:50,209 I've got these prawns cooking. They look amazing. 718 00:31:50,209 --> 00:31:52,678 This is exactly where I want them to be. 719 00:31:52,678 --> 00:31:55,281 More prawns! More prawns. 720 00:31:55,281 --> 00:31:56,482 More prawns here. 721 00:31:56,482 --> 00:31:58,084 You guys are doing very well. Carry on. 722 00:31:58,084 --> 00:32:00,519 I know it's gonna be good. 723 00:32:00,519 --> 00:32:03,755 I'm just excited to serve people. Like, this is what it's all about. 724 00:32:03,755 --> 00:32:06,358 Alright, give us a hand, everybody! 10! 725 00:32:06,358 --> 00:32:09,962 9, 8, 7, 726 00:32:09,962 --> 00:32:12,798 6, 5, 4, 727 00:32:12,798 --> 00:32:15,934 3, 2, 1. 728 00:32:15,934 --> 00:32:17,036 That's it! 729 00:32:17,036 --> 00:32:19,005 Let's go, guys. We've got this. Come on. 730 00:32:19,005 --> 00:32:21,073 So, plating, 731 00:32:21,073 --> 00:32:22,874 because cucumber is gonna be the main thing... 732 00:32:22,874 --> 00:32:23,909 Yep. 733 00:32:23,909 --> 00:32:27,813 ...so let's go for one spoonful of the yoghurt. 734 00:32:27,813 --> 00:32:29,715 Yeah. Dust. 735 00:32:29,715 --> 00:32:31,683 Oh, it's so pretty. So pretty. 736 00:32:31,683 --> 00:32:34,486 Mine would have just been like, "I just put everything on the plate." 737 00:32:34,486 --> 00:32:36,122 Look at that, man! We did that! 738 00:32:36,122 --> 00:32:37,323 That's good! 739 00:32:37,323 --> 00:32:39,691 That's amazing. Yeah, that's good. 740 00:32:39,691 --> 00:32:43,629 This dish has a lot of contrasting juxtaposed temperatures, 741 00:32:43,629 --> 00:32:45,831 so the cold yoghurt, the cold granita, 742 00:32:45,831 --> 00:32:48,600 the warm prawns, the room-temperature pickles, 743 00:32:48,600 --> 00:32:51,837 so I think all of that works really well together. 744 00:32:51,837 --> 00:32:54,673 Look at this line of production, guys. You're on fire. 745 00:32:54,673 --> 00:32:57,043 As these dishes are going off the pass, 746 00:32:57,043 --> 00:33:00,079 it doesn't even look like a dish that I've created, 747 00:33:00,079 --> 00:33:02,714 because they are so beautiful. 748 00:33:02,714 --> 00:33:03,715 Service, please. 749 00:33:03,715 --> 00:33:06,052 Looks like Indian fine dining. 750 00:33:08,287 --> 00:33:09,655 Wow. Thank you very much. 751 00:33:09,655 --> 00:33:10,856 Thank you. 752 00:33:10,856 --> 00:33:12,391 Amazing. OK. 753 00:33:12,391 --> 00:33:15,161 So this is the entree from the blue team. 754 00:33:15,161 --> 00:33:16,828 Prawns with cucumber raita. 755 00:33:17,963 --> 00:33:20,066 It looks intriguing Yeah, it does. 756 00:33:33,845 --> 00:33:35,581 For me, I really enjoyed it. 757 00:33:35,581 --> 00:33:38,517 Prawns beautifully marinated, light touch, 758 00:33:38,517 --> 00:33:40,619 and cooked beautifully. 759 00:33:40,619 --> 00:33:41,853 My ones were perfect. 760 00:33:41,853 --> 00:33:45,224 The granita crunch together along with the fresh cucumber, 761 00:33:45,224 --> 00:33:47,826 the pickled cucumber with the fennel fronds really lightened it, 762 00:33:47,826 --> 00:33:49,095 it was a nice light touch. 763 00:33:49,095 --> 00:33:50,896 Again, not too much of it. 764 00:33:50,896 --> 00:33:52,331 Love that prawn. 765 00:33:52,331 --> 00:33:54,533 Love that the edges of the peeled prawn 766 00:33:54,533 --> 00:33:56,602 are just a little bit crispy on the outside, 767 00:33:56,602 --> 00:33:58,537 really tender, perfectly set on the inside. 768 00:33:58,537 --> 00:34:01,340 Got to commend them on the looks of this plate. 769 00:34:01,340 --> 00:34:03,442 And I know Sashi probably would've had a good hand. 770 00:34:03,442 --> 00:34:04,876 But that's what he's here for - 771 00:34:04,876 --> 00:34:07,246 to take their ideas and really put it onto a plate 772 00:34:07,246 --> 00:34:08,847 in a way that's gonna make it better. 773 00:34:08,847 --> 00:34:10,916 And he did just that. It looks spectacular. 774 00:34:10,916 --> 00:34:13,219 Lovely texture on those pickled and raw cucumbers. 775 00:34:13,219 --> 00:34:14,620 I thought it was really well done. 776 00:34:14,620 --> 00:34:17,356 I know that was gonna be a big part of their dish. 777 00:34:17,356 --> 00:34:20,259 Everything was light, fresh and spicy and delicious, 778 00:34:20,259 --> 00:34:22,461 and there are so many positives on this plate of food. 779 00:34:22,461 --> 00:34:25,564 And I'm watching them go out, they all look exactly the same, 780 00:34:25,564 --> 00:34:27,866 they're all really well composed, 781 00:34:27,866 --> 00:34:30,469 so massive ticks there. 782 00:34:30,469 --> 00:34:34,039 Good job, guys. You are doing very well. 783 00:34:34,039 --> 00:34:36,408 Alright, how are the... Have you got everything you need? 784 00:34:36,408 --> 00:34:39,345 We're gonna need some more cori. Strain that off, get it into a bowl. 785 00:34:39,345 --> 00:34:40,746 It is chaos in the kitchen. 786 00:34:40,746 --> 00:34:42,881 There's so much going on around me. 787 00:34:42,881 --> 00:34:45,851 Grace, eggplant. Rack two. Yep. 788 00:34:45,851 --> 00:34:46,885 Just behind you. 789 00:34:46,985 --> 00:34:50,689 We are still miles away from getting our entrees out. 790 00:34:50,689 --> 00:34:52,891 How long until we get a finished dish? 791 00:34:52,891 --> 00:34:55,093 Oh, my God. 792 00:34:55,093 --> 00:34:56,628 We've got spring onion coming. 793 00:34:56,628 --> 00:34:57,896 Quick, quick, quick, quick, quick. 794 00:34:57,896 --> 00:34:58,930 Quick, quick. 795 00:35:00,166 --> 00:35:01,800 You right? 796 00:35:02,801 --> 00:35:06,672 Sashi, thank you so much. No, no worries. All good. 797 00:35:06,672 --> 00:35:07,673 Good, guys. 798 00:35:07,673 --> 00:35:09,107 I can see that the blue team 799 00:35:09,107 --> 00:35:11,310 is sending out their plates really quickly. 800 00:35:11,310 --> 00:35:13,011 Don't worry about that. Just keep going. 801 00:35:13,011 --> 00:35:15,747 I can see the room now full of people, 802 00:35:15,747 --> 00:35:18,884 and we are well and truly behind schedule. 803 00:35:20,118 --> 00:35:22,521 I am freaking out. 804 00:35:30,529 --> 00:35:31,463 Get inspired 805 00:35:31,463 --> 00:35:33,199 by our fabulous home cooks. 806 00:35:33,199 --> 00:35:37,135 Stream full episodes of MasterChef Australia now 807 00:35:37,135 --> 00:35:38,337 on 10 play. 808 00:35:42,774 --> 00:35:43,909 Just... Yeah. 809 00:35:43,909 --> 00:35:45,477 Are you watching that? Um, more. 810 00:35:45,477 --> 00:35:46,478 Yeah. Alright 811 00:35:46,478 --> 00:35:47,879 So is this... I think it's nice. 812 00:35:47,879 --> 00:35:50,316 Where's your spring onion? Get all this stuff up the front. 813 00:35:50,316 --> 00:35:51,950 Just make sure that you're happy with that. 814 00:35:51,950 --> 00:35:54,119 Just give me one last taste. Yep. 815 00:35:54,119 --> 00:35:56,054 It is chaos in the kitchen. 816 00:35:56,054 --> 00:35:58,990 Alice, can you check out eggplants? Do you want these in a bowl? 817 00:35:58,990 --> 00:36:00,959 There's so much going on around me. 818 00:36:00,959 --> 00:36:03,195 How long until we get a finished dish? 819 00:36:03,195 --> 00:36:06,265 Are those cooked? Straight on the chopping board. 820 00:36:06,265 --> 00:36:09,601 We still have not plated up our entrees. 821 00:36:09,601 --> 00:36:11,670 Every ingredient, every condiment that you need, 822 00:36:11,670 --> 00:36:13,171 up front to plate. 823 00:36:13,171 --> 00:36:14,973 OK. And start getting it organised. 824 00:36:14,973 --> 00:36:18,610 So we're finally coming up the pass. 825 00:36:18,610 --> 00:36:21,747 If you want to follow me, you do sesame and shallot. 826 00:36:21,747 --> 00:36:22,748 Beautiful. 827 00:36:22,748 --> 00:36:25,417 Alice is working the vinaigrette and salad. 828 00:36:25,417 --> 00:36:26,952 Rhiannon and Phil behind us, 829 00:36:26,952 --> 00:36:30,222 they're placing the eggplants onto the plates. 830 00:36:30,222 --> 00:36:33,259 More eggplant. Yep. Coming through with eggplants. 831 00:36:33,259 --> 00:36:34,493 Yeah. 832 00:36:34,493 --> 00:36:36,562 And Matt and I are finishing off the garnishes 833 00:36:36,562 --> 00:36:37,929 and calling for service. 834 00:36:37,929 --> 00:36:39,998 Can I have service, please? 835 00:36:39,998 --> 00:36:42,301 Great work, guys. Keep it up. 836 00:36:42,301 --> 00:36:45,637 I am so excited! 837 00:36:45,637 --> 00:36:49,475 I cannot believe that we're sending out entrees. 838 00:36:54,980 --> 00:36:56,782 Thank you very much. 839 00:36:56,782 --> 00:36:57,849 Thank you. 840 00:36:57,849 --> 00:36:59,184 OK, so, from the green team, 841 00:36:59,184 --> 00:37:01,620 an entree of miso-glazed eggplant. 842 00:37:02,654 --> 00:37:05,324 Looks quite nice. ANDY: Yeah, it looks nice and neat. 843 00:37:22,641 --> 00:37:24,576 My eggplant was really nicely cooked. 844 00:37:24,576 --> 00:37:29,481 There was a generous covering of miso glaze on the eggplant. 845 00:37:29,481 --> 00:37:31,182 It still had a bit of texture, 846 00:37:31,182 --> 00:37:32,217 and when I say that, 847 00:37:32,217 --> 00:37:34,486 I mean it wasn't just fall-apart mush. 848 00:37:34,486 --> 00:37:36,488 You knew it was eggplant. Still held its shape. 849 00:37:36,488 --> 00:37:38,524 I thought it was perfectly cooked. 850 00:37:38,524 --> 00:37:41,293 And I think that that... that herb salad 851 00:37:41,293 --> 00:37:43,295 was just there to provide relief, and it did. 852 00:37:43,295 --> 00:37:45,130 Fried shallots were great, 853 00:37:45,130 --> 00:37:47,333 the sesame was great, the dressing was really well balanced. 854 00:37:47,333 --> 00:37:49,468 I think the eggplant's beautifully cooked. 855 00:37:49,468 --> 00:37:51,503 I wouldn't have wanted it to be falling apart. 856 00:37:51,503 --> 00:37:53,739 The salad is nicely dressed. 857 00:37:53,739 --> 00:37:57,543 Even the shallots add a really lovely, nutty, onion-y quality 858 00:37:57,543 --> 00:37:58,544 to the dish. 859 00:37:59,044 --> 00:38:01,246 I think this is very even Steven right now between the two teams. 860 00:38:01,246 --> 00:38:02,548 Yeah, I agree. 861 00:38:02,548 --> 00:38:04,983 10 more. 1, 2, 3, 4, 5, 6, 7, 8, 9. 862 00:38:04,983 --> 00:38:05,984 We need one more. 863 00:38:06,084 --> 00:38:07,953 Are we good there? We're good, we're good. 864 00:38:07,953 --> 00:38:09,588 Yeah? Yeah. 865 00:38:09,588 --> 00:38:11,723 Tell you what, I remember a Service Challenge 866 00:38:11,723 --> 00:38:14,360 in this joint with far-worse-looking food. 867 00:38:14,360 --> 00:38:16,227 Oh, really? 868 00:38:16,227 --> 00:38:18,630 Well, you probably had a... You've done a pretty good job. 869 00:38:18,630 --> 00:38:21,667 Thank you so much. Oh! Man. 870 00:38:21,667 --> 00:38:23,268 Can't believe there's another course after this. 871 00:38:23,268 --> 00:38:25,571 Oh, mate. 872 00:38:25,571 --> 00:38:28,273 Fine there. A few more minutes. Perfect, bruh. 873 00:38:28,273 --> 00:38:30,676 Four... four minutes will be good. 874 00:38:30,676 --> 00:38:34,045 Now that the entrees are done, it's time to cook the fish. 875 00:38:34,045 --> 00:38:37,248 And then I think, like, 60 seconds on the other side. 876 00:38:37,248 --> 00:38:38,984 So it's Robbie's curry today, 877 00:38:38,984 --> 00:38:43,855 so I'm happy to let him jump in and cook the fish with me. 878 00:38:43,855 --> 00:38:45,791 That's hot, that's hot, brother. Yeah. 879 00:38:45,791 --> 00:38:49,428 He is 65, so he's cooked a lot of fish. 880 00:38:49,428 --> 00:38:53,799 How nice is this? Father and son on the fish together. 881 00:38:53,799 --> 00:38:56,768 As we're taking the fish out and checking the fish, 882 00:38:56,768 --> 00:38:58,103 couldn't have got any better. 883 00:38:58,103 --> 00:38:59,104 It was cooked superb. 884 00:38:59,438 --> 00:39:01,840 Had the spring in it, the nice colours that I was looking for. 885 00:39:01,840 --> 00:39:04,142 It looks magnificent. 886 00:39:04,142 --> 00:39:06,545 This is our food, mate. 887 00:39:06,545 --> 00:39:08,480 This is our food that's going out. 888 00:39:08,480 --> 00:39:10,549 My curries at home, sitting round a camp fire, 889 00:39:10,549 --> 00:39:13,184 just going to the saucepan and getting your curry out, 890 00:39:13,184 --> 00:39:14,285 chuck it on your plate. 891 00:39:15,487 --> 00:39:18,356 Oh, wow. Great job, guys. Good work, Deccy. 892 00:39:18,356 --> 00:39:19,858 Look at this. Mate, the fish! 893 00:39:19,858 --> 00:39:21,560 Listen, it was all you to begin with. 894 00:39:21,560 --> 00:39:23,395 I know how to cook a fillet of fish, 895 00:39:23,395 --> 00:39:25,897 but I don't know how to present it this pretty. 896 00:39:25,897 --> 00:39:28,266 Grandpa! Come down here. 897 00:39:28,266 --> 00:39:30,001 Service, please. 898 00:39:30,001 --> 00:39:31,837 Here it is on a nice fancy plate. 899 00:39:31,837 --> 00:39:34,339 They had these guys all dressed up in suits and stuff. 900 00:39:34,339 --> 00:39:35,907 It was at a... just another level. 901 00:39:35,907 --> 00:39:38,343 I mean, oh, two different worlds, 902 00:39:38,343 --> 00:39:40,746 like, my world and the world down here. 903 00:39:40,746 --> 00:39:43,449 It's just, like, wow, amazing. 904 00:39:49,287 --> 00:39:50,656 Thank you. Thank you. 905 00:39:51,890 --> 00:39:53,425 Thanks. Thank you. 906 00:39:54,693 --> 00:39:56,194 OK, so from the blue team, 907 00:39:56,194 --> 00:39:58,464 a main of fish curry with cumin rice. 908 00:40:00,699 --> 00:40:03,034 Hey, the skin on the fish looks pretty good, huh? 909 00:40:03,034 --> 00:40:04,369 Yeah! Yeah. 910 00:40:11,209 --> 00:40:13,144 It's a good piece of fish. 911 00:40:20,018 --> 00:40:21,953 The fish is cooked unbelievably. 912 00:40:21,953 --> 00:40:23,755 It's outrageous. 913 00:40:25,491 --> 00:40:27,993 Wow. It's perfect. 914 00:40:27,993 --> 00:40:29,661 The rice is fantastic. 915 00:40:29,661 --> 00:40:33,098 The rice adds another spice layer to the curry. 916 00:40:38,403 --> 00:40:40,105 That was a beautiful bowl of food. 917 00:40:40,105 --> 00:40:41,540 Really was. 918 00:40:41,540 --> 00:40:45,110 I'll say it, and we'll get it out of the way and we'll park it over here. 919 00:40:45,110 --> 00:40:47,613 Robbie's curry, he's really good at it, 920 00:40:47,613 --> 00:40:48,814 we've seen it a few times, 921 00:40:49,080 --> 00:40:52,383 but I feel like today, though, he's amped up the spice a little bit, 922 00:40:52,383 --> 00:40:53,919 but you can tell it's his curry. 923 00:40:53,919 --> 00:40:57,422 What really took me by surprise was the cook on the fish. 924 00:40:57,422 --> 00:40:59,057 Crispy skin, 925 00:40:59,057 --> 00:41:01,993 like, beautifully caramelised and crispy on the top, 926 00:41:01,993 --> 00:41:04,996 no cook underneath, so it's, like, skin the whole way, 927 00:41:04,996 --> 00:41:07,599 and it was cooked to perfection. 928 00:41:07,599 --> 00:41:10,902 It's, like, that's what chefs are trying to look for all day long. 929 00:41:10,902 --> 00:41:16,608 My God, was that a good, good, very good, competent plate of food! 930 00:41:16,608 --> 00:41:18,276 This is exactly what we were hoping for 931 00:41:18,276 --> 00:41:19,745 in bringing Sashi and Matt back. 932 00:41:19,745 --> 00:41:22,681 They take the bones of what these amateur cooks have got, 933 00:41:22,681 --> 00:41:24,683 ie, you know, Robbie's curry, 934 00:41:24,683 --> 00:41:27,252 and they send it into another stratosphere. 935 00:41:27,252 --> 00:41:29,120 In a three-hat restaurant, that's getting sent... 936 00:41:29,120 --> 00:41:30,622 ...getting sent out to tables. 937 00:41:30,622 --> 00:41:32,724 Like, you can't do it any better. 938 00:41:32,724 --> 00:41:34,292 Are we starting to see something here? 939 00:41:34,292 --> 00:41:37,128 Robbie, Declan, are they, like, the fish brothers? 940 00:41:37,128 --> 00:41:38,530 The fish whisperers? 941 00:41:38,530 --> 00:41:41,066 They're pretty good, aren't they? Not too bad, huh? 942 00:41:41,066 --> 00:41:42,333 Absolutely perfect. 943 00:41:44,069 --> 00:41:45,637 The entrees took forever, 944 00:41:45,637 --> 00:41:48,406 so now everything's just rush at this point 945 00:41:48,406 --> 00:41:50,776 to get the mains out. 946 00:41:50,776 --> 00:41:54,880 So it's just all systems go to finish the pork. 947 00:41:54,880 --> 00:41:57,282 Antonio gets on the pork 948 00:41:57,282 --> 00:42:01,252 and he puts it all in rice flour ready for deep-frying. 949 00:42:01,252 --> 00:42:03,855 Nice and crispy. Yum! Yum! 950 00:42:03,855 --> 00:42:05,190 Mm! 951 00:42:05,190 --> 00:42:09,628 And I get onto the deep-fry, 'cause I kind of know what I want. 952 00:42:09,628 --> 00:42:10,996 Crispy pork's crispy. 953 00:42:10,996 --> 00:42:12,363 It's looking good. 954 00:42:13,599 --> 00:42:15,433 So, got to try and get 'em in threes. 955 00:42:15,433 --> 00:42:17,068 Oh, in threes, OK. Yeah. 956 00:42:17,068 --> 00:42:19,705 There's been a couple of counts throughout the cook 957 00:42:19,705 --> 00:42:20,972 on this bloody pork, 958 00:42:20,972 --> 00:42:23,308 but we've just got to get this on the plate. 959 00:42:24,409 --> 00:42:27,245 We need the sauce on the bottom, so a nice, generous amount. 960 00:42:27,245 --> 00:42:28,313 That's just the pork reduction. 961 00:42:28,680 --> 00:42:31,082 We've got the fried pork - looking good, really nice colour on it. 962 00:42:31,082 --> 00:42:32,517 So that off to the side. 963 00:42:32,517 --> 00:42:34,886 And then we've got all of our green mango portions here. 964 00:42:34,886 --> 00:42:37,288 OK. We good? OK. Let's go! 965 00:42:37,288 --> 00:42:39,925 Alright, service on those four, please. 966 00:42:39,925 --> 00:42:41,426 I'm not gonna lie, 967 00:42:41,426 --> 00:42:42,761 I'm still anxious. 968 00:42:42,761 --> 00:42:44,395 How many we got? How many we have? 969 00:42:44,395 --> 00:42:46,197 Let's have a look here. How many we got? 970 00:42:46,197 --> 00:42:47,432 You got enough? Service, please. 971 00:42:47,432 --> 00:42:49,968 If any of them need more pork and you have it, 972 00:42:49,968 --> 00:42:50,969 can you put some in? 973 00:42:50,969 --> 00:42:53,504 I'm really hoping my team can count. 974 00:42:53,504 --> 00:42:57,909 How many have we got left? Have they been sent already? No. 975 00:42:59,845 --> 00:43:01,179 Thank you. Thank you. 976 00:43:06,384 --> 00:43:07,719 It's tiny. 977 00:43:07,719 --> 00:43:09,755 I have all the pork. 978 00:43:09,755 --> 00:43:11,589 70g of pork on my plate. 979 00:43:25,270 --> 00:43:26,705 Alright, service on those four, please. 980 00:43:36,614 --> 00:43:37,849 Thank you. Thank you. 981 00:43:39,184 --> 00:43:40,852 The main from the green team, 982 00:43:40,852 --> 00:43:43,254 braised pork belly with green mango. 983 00:43:45,123 --> 00:43:46,858 Slightly rustic in appearance. 984 00:43:57,769 --> 00:43:59,871 70g of pork on my plate. 985 00:44:00,872 --> 00:44:01,840 Yeah, it's tiny. 986 00:44:01,840 --> 00:44:06,077 Well, it's inconsistent in portioning. 987 00:44:06,077 --> 00:44:08,780 I had six pieces, 'cause I ate one just then. 988 00:44:08,780 --> 00:44:10,749 So you had six pieces? Yeah. 989 00:44:10,749 --> 00:44:13,018 Let me just check that bit to see if it's OK. 990 00:44:13,018 --> 00:44:15,220 You should. 991 00:44:15,220 --> 00:44:17,889 There are lots of big flavours, lots of lush textures, 992 00:44:17,889 --> 00:44:20,491 lots going on, there's some good technique going on here, 993 00:44:20,491 --> 00:44:22,160 but is it a complete bowl of food? 994 00:44:22,160 --> 00:44:25,864 My pork was cooked nicely, but it was a little bit light-on. 995 00:44:25,864 --> 00:44:28,066 I thought it was a bit measly. I had three. 996 00:44:28,066 --> 00:44:29,267 Well, most if it is salad. 997 00:44:29,267 --> 00:44:32,738 It was light and easy to eat. 998 00:44:32,738 --> 00:44:35,573 I feel like there was nice flavours going on here, 999 00:44:35,573 --> 00:44:36,641 no doubt about it. 1000 00:44:36,641 --> 00:44:39,344 I just feel like the composition is a little out. 1001 00:44:39,344 --> 00:44:40,879 Um, the salad, 1002 00:44:40,879 --> 00:44:43,481 like, there is so much going on there, 1003 00:44:43,481 --> 00:44:44,682 in a really good way, 1004 00:44:44,682 --> 00:44:47,318 but I think, you know, there's room for improvement. 1005 00:44:47,318 --> 00:44:48,319 I think... 1006 00:44:48,319 --> 00:44:51,056 What I was hoping for here for the green team 1007 00:44:51,056 --> 00:44:54,292 was that the main would come out and just blow it out of the water. 1008 00:44:54,292 --> 00:44:55,460 Yeah. 1009 00:44:57,695 --> 00:44:58,897 Quick, keep going, guys. 1010 00:45:00,098 --> 00:45:02,300 Well done, guys. Thanks, Cath. 1011 00:45:03,334 --> 00:45:06,404 Good to go. Thank you very much. MATT: Done. 1012 00:45:06,404 --> 00:45:08,306 Oh, my goodness! 1013 00:45:08,306 --> 00:45:10,475 Well done. Good work, mate. 1014 00:45:12,377 --> 00:45:14,445 What a push. Thank you. 1015 00:45:14,445 --> 00:45:17,148 Buddy. Well done, you guys. 1016 00:45:18,817 --> 00:45:21,119 Teamwork makes the dream work, 1017 00:45:21,119 --> 00:45:23,922 and that sentiment couldn't be any truer than today. 1018 00:45:23,922 --> 00:45:29,027 We loved watching all of you learn from two MasterChef legends. 1019 00:45:29,027 --> 00:45:32,363 Everyone give Matt and Sashi a huge round of applause. 1020 00:45:35,867 --> 00:45:38,236 Well done, legends. 1021 00:45:38,236 --> 00:45:39,905 Legends! 1022 00:45:41,506 --> 00:45:43,909 I know you're all eager to find out which team 1023 00:45:43,909 --> 00:45:45,877 is heading into tomorrow's Immunity Challenge, 1024 00:45:45,877 --> 00:45:47,846 so shall we see how you went? 1025 00:45:47,846 --> 00:45:49,414 Yep. 1026 00:45:49,414 --> 00:45:51,282 Kicking off with the entrees, 1027 00:45:51,282 --> 00:45:55,586 green team, your eggplant was cooked beautifully. 1028 00:45:57,088 --> 00:45:59,390 Blue team... 1029 00:46:00,391 --> 00:46:03,494 ...your entree looked spectacular 1030 00:46:03,494 --> 00:46:06,064 and every element was perfect. 1031 00:46:08,366 --> 00:46:10,001 So fairly equal so far. 1032 00:46:10,001 --> 00:46:12,037 So it came down to the mains. 1033 00:46:15,373 --> 00:46:17,042 Green team. 1034 00:46:17,042 --> 00:46:19,577 You had some nice flavours going on there. 1035 00:46:21,179 --> 00:46:25,616 But the pork serve was inconsistent. 1036 00:46:25,616 --> 00:46:28,286 The attention to detail was lacking. 1037 00:46:31,022 --> 00:46:32,423 Blue team, 1038 00:46:32,423 --> 00:46:36,727 the spices in the curry and the rice, phenomenal. 1039 00:46:38,429 --> 00:46:39,630 But... 1040 00:46:40,765 --> 00:46:42,233 ...that fish... 1041 00:46:42,233 --> 00:46:45,336 ...Robbie, Declan... 1042 00:46:46,905 --> 00:46:48,173 ...talk about a dream team. 1043 00:46:48,173 --> 00:46:50,241 It was perfect! 1044 00:46:53,144 --> 00:46:59,817 Every single piece of fish was cooked to perfection. 1045 00:47:01,086 --> 00:47:04,455 We couldn't have done it better ourselves with that dish. 1046 00:47:04,455 --> 00:47:06,224 There were no complaints, 1047 00:47:06,224 --> 00:47:08,960 and that's why, blue team, you have won the challenge. 1048 00:47:19,837 --> 00:47:22,107 Well done, blue team. 1049 00:47:22,107 --> 00:47:24,309 You've won yourselves a spot next to Malissa 1050 00:47:24,309 --> 00:47:26,611 in tomorrow's Immunity Challenge. 1051 00:47:26,611 --> 00:47:30,481 But everyone, across the board, well done today. 1052 00:47:30,481 --> 00:47:32,850 Your very first Service Challenge. 1053 00:47:32,850 --> 00:47:34,219 You've all smashed it. 1054 00:47:34,219 --> 00:47:35,686 Well done. Well done, guys. 1055 00:47:42,527 --> 00:47:44,896 They're a great bunch. Yeah, good, good. 1056 00:47:44,896 --> 00:47:46,664 They're awesome, yeah. 1057 00:47:46,664 --> 00:47:48,566 It's a chapter they'll never, ever, ever forget. 1058 00:47:48,566 --> 00:47:49,667 Amazing! 1059 00:47:49,667 --> 00:47:52,570 Tomorrow night on MasterChef Australia... 1060 00:47:52,570 --> 00:47:54,805 One of you will be up against 1061 00:47:54,805 --> 00:47:56,707 a bona fide legend of the kitchen 1062 00:47:56,707 --> 00:47:58,509 for a chance to win... 1063 00:47:58,509 --> 00:48:00,478 This guy. ...an immunity pin. 1064 00:48:00,478 --> 00:48:05,383 Now is not the time to chicken out... 1065 00:48:06,817 --> 00:48:08,519 Who doesn't love a roast chook? 1066 00:48:08,519 --> 00:48:10,788 ...because there's not one 1067 00:48:10,788 --> 00:48:13,191 but two types of immunity 1068 00:48:13,191 --> 00:48:14,392 up for grabs. 1069 00:48:14,392 --> 00:48:15,893 By hook or by chook, 1070 00:48:15,893 --> 00:48:17,996 I'm gonna to get this done. 1071 00:48:27,805 --> 00:48:30,108 Captions by Red Bee Media