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NARRATOR: Previously
on MasterChef Australia...
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Emelia Jackson, everybody!
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(CHEERING AND APPLAUSE)
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...with a pastry queen
in the house...
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I've brought you...
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CONTESTANTS: Ooh!
Oh, whoa!
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...my eclair.
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...they had to step up
their choux game.
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You don't want to be in round
2. Bloody oath, I don't.
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The only 'shoes'
I've heard of in the past
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are the ones you wear on your feet.
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NARRATOR: Sweet or savoury,
they were packed with flavour.
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JOCK: I love everything about it.
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The texture, the zinginess.
MELISSA: You've nailed the choux.
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I think you did an amazing job.
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Loved the concept.
Really, really great choux.
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ANDY: Perfection, like, seriously.
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(CHEERING AND APPLAUSE)
Thank you. Thank you.
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And after two rounds, Larissa
said goodbye to the MasterChef kitchen.
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LARISSA: I'm so gutted.
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But not for long.
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It's not the last
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you're gonna see of me because
I do have the Second Chance Apron.
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Tonight, can they handle the heat...
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GRACE: It is chaos in the
kitchen. There's so much going
on around me.
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...of the very first
Service Challenge?
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(BIRDSONG)
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(ALL TALK AT ONCE)
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Wonder what it's gonna be today.
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I'm thinking fish.
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Oh, yes!
You're always thinking fish.
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Let's have fun today, then.
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MasterChef has just been
an amazing ride.
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They say secrets and surprises.
Every single day is different.
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ANDY: Here we go!
(CHEERING AND APPLAUSE)
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Down the front, gang!
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ADI: There's rows upon rows
of tables beautifully set up.
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It's clearly a Service
Challenge and I'm so nervous.
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MAN: That's a bit fancy.
Become too real.
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Most I've cooked for
sort of eight people,
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maybe 10 people at a time,
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at a dinner party.
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I don't know how to cook for a
whole restaurant full of people.
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Oh, wow! Oh, wow!
Oh, man!
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Well, morning, everybody!
CONTESTANTS: Morning.
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It is so good
to have you all back in here.
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We are almost at a full house.
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Rue, Brent and Amy, they're
still recovering at home.
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But you're all here ready to go,
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and you might have guessed it,
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today it is a Team Service Challenge.
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(CONTESTANTS CHEER)
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So you are gonna need one of these.
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Grab an apron
and then get in your team.
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No looking.
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Second to reach in the bag
and I pull out a blue apron.
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So my team today
I'm pretty stoked with.
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I've got Jess, Robbie,
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Adi, Ralph, myself and Theo.
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Snap! Ohh!
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CATH: So, I'm on the green team.
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So I'm with my buddy Rhi,
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and they've got a few
of the young folks,
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Phil, Alice, Grace, Antonio.
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What a beautiful bunch.
What a great mix.
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Now, seeing as it's
Secret to Success Week,
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and this is your first
Service Challenge after all,
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we've called on a couple of old
mates to give you a few pointers.
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These guys, they've been in
your shoes before.
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They've had the same fears
and the same dreams.
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And now they have their own
hugely successful restaurants.
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Please welcome from Sum Yung
Guys, Matt Sinclair.
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And from GAJA...
Oh!
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...Sashi Cheliah!
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(CHEERING AND APPLAUSE)
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(GASPS) Oh!
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Yeah, real pinch-myself moment.
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First Service Challenge,
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and Matt Sinclair and Sashi
walk in the kitchen.
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Like, how freaking cool,
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like, literally MasterChef royalty.
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JOCK: Gentlemen, so good to
have you back in the MasterChef kitchen.
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It's always great to be back here.
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Business in Adelaide pumping?
Yes.
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And we also just started
a new one in India.
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So, yeah, bit crazy.
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In India, ladies and gentlemen. Amazing.
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Matt, what about you?
Just at Sum Yung.
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Yeah? So, we've moved to a new location.
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We're in Noosaville, so more
in the heart of Noosa now.
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Is there more seats
in the restaurant?
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Because every time I go there,
I can't get a bloody booking.
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(LAUGHTER)
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There is a few more seats.
It's not funny.
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We've managed to extend it
a little bit.
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Ralph, when we talk about MasterChef,
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these are two huge names.
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Big heavy hitters.
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Yeah, it's amazing. It's, I
guess, what we aspire to be.
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So who are you hoping for
in your team?
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Yeah, look...
Oh!
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I'm not even playing that game.
I'm just gonna...
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(LAUGHTER)
I was gonna...
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They're both really good
and I just want...
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Any one of them would be
amazing. (LAUGHTER)
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Rhiannon, how is it to see
these two, particularly Matt?
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Well, I've been to Sum Yung
four times,
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and, yeah, I'm stoked.
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(LAUGHTER)
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Well, the good news today
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is that Matt and Sashi
are your team captains.
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Oh, yes!
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And the good news for you,
Rhiannon, is that Matt...
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...is on your team.
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Yay!
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Sashi, you're with the blue
team. Boys, go and join your team.
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I'm, like, jumping in the air
like a crazy woman.
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To be able to have Matt
Sinclair in our kitchen
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is to me, like, the ultimate.
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How are you going?
Good to meet you!
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This is a real fangirl moment
for me.
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Oh, my God, yes!
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Underneath both of these cloths
are some ingredients.
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Three here for the entree.
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Three for the main.
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Your team needs to choose
one of these ingredients
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to feature in each course,
but once chosen...
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...the ingredient will be off
the menu for the other team.
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CONTESTANTS: Ooh!
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You will have 2.5 hours
before your entrees
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need to leave the pass,
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and you're cooking entree and
main for 30 diners each, plus us.
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DECLAN: Three items for
entrees, three items for main.
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I'm hoping there's gonna be
a fish under there.
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Today, the best team will head
into tomorrow's Immunity Challenge,
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where Malissa up there
has already earned her spot.
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And as soon as we reveal
these ingredients...
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...your time will start.
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What?
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So are you ready?
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CONTESTANTS: Yes! Good,
because your time starts now.
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Oh!
(ALL TALK AT ONCE)
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Fish.
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Ralph charges for that coral trout.
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And big Ralph, 6'5,
no-one's getting past him.
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Grab it, grab it, grab it.
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So we've got the coral trout
that we need to feature in our main,
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and cucumber in our entree.
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Cucumber. Can we...
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I sort of get around it
and look back to my team,
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and I think I yell out...
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Can we have eggplant?
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"Eggplant, eggplant,"
about 10 times.
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Eggplant.
What was the other one?
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And pork, alright.
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What's that?
Pork belly and eggplant.
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OK.
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And the penny sort of drops
that I really went for this.
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I'm gonna really need to pull
through with an idea here.
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Entree. So, you're the one
that grabbed the eggplant.
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Where was your head at, my
friend? What have you got?
Let's go.
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I think we do, like,
some sort of, like,
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sweet soy, sticky chilli glaze
on them
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and then we can just stack it
with heaps of, like,
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fresh coriander, chilli,
some crunch.
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Has anyone got any ideas of
what we could do with the
pork?
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Should we do braised?
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Because then, like, we've got
the time, we can slow-cook it.
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We can put it in, like, you
know, some beautiful Asian,
sort of...
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In the pressure cooker?
Yeah.
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You think it's too similar,
the dishes?
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(CLEARS THROAT)
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I just feel like it's both the
same dish, one is pork, one is eggplant.
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Yeah.
Yeah, that's what I think.
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It's the same thing. So it has
to be... One has to change.
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That's stumping me, the
eggplant. Yeah.
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Yeah, that's a hard one, isn't
it?
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RHIANNON: I'm stressing about
the time that's ticking away,
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and we still don't have a dish,
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and you've got to kind of make
it cohesive with your entree
as well,
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and we've got eggplant.
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Well, could we...
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I know it's a bit more work,
but could we braise our pork
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and then deep-fry it
so it's crispy.
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Have you done that before?
Yeah, I've done it before.
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I take the lead because we
kind of weren't going anywhere,
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and I felt like someone
had to just go,
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"Let's just go with this."
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So, yeah,
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today for main were doing an
Asian-style crispy pork belly
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with a green mango salad,
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and some kind of glazed
eggplant for entree.
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If you're feeling confident
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in doing the sweet, smoky-style
eggplant as a starter,
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as long as you can turn it
into a dish
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that someone can sit down with
a knife and fork, eat it and
enjoy it.
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You're gonna have to get moving.
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(DRAMATIC MUSIC)
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We really need to motor.
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Any idea on what do you want to
do with fish?
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I thought, for the main dish,
we do a nice curry.
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Curry and fish?
Fish, and have some rice.
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Fish curry.
For the main meal.
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I think it's an absolute
no-brainer doing a curry
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with Sashi as our captain,
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Robbie, me with the fish.
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So for the blue team's main,
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we're gonna be making a yellow
fish curry with cumin rice.
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Since now we have a good idea
on the fish, what does it go
with?
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I'm a bit worried about cucumber.
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We gotta make sure that
that ties in with that as well.
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What are you gonna do with
this? What are we gonna do with
cucumbers?
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Sashi, you know,
asks us for an idea,
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and for some reason
everyone looks at me.
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I think we do a sort of
Indian marinated prawns,
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00:09:49,256 --> 00:09:51,358
a raita sauce with the cucumber.
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And do you think
that's enough for cucumber?
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Just remember the cucumber
must be there.
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Featured.
Featured prominently.
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Yeah, so I think...
yeah, I think a granita
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with pickled cucumber...
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00:10:02,836 --> 00:10:05,172
Yeah, you can have pickle
or something like that, yeah.
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We're just spitballing ideas
over the table
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and thinking of how we could
use cucumber in an Indian fashion.
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00:10:11,779 --> 00:10:13,947
And I sort of throw out
the idea of raita,
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00:10:13,947 --> 00:10:15,816
which is cucumber and yoghurt.
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Sashi thinks it could be good,
but we need to make sure
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that the cucumber is
highlighted in the dish.
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Let's do the cucumber
in a couple of ways.
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Yeah, OK.
Yeah, nice.
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A pickle. Yeah.
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Fresh.
Yeah.
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A cucumber and mint
and chilli granita.
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Yeah.
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I love Sashi. I've seen him on
both of his seasons of MasterChef.
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I know he's got
his great restaurant, GAJA.
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He's an amazing cook
who knows how to layer flavour.
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So you need a about 80 prawns, minimum.
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Yeah, yeah.
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Theo's gonna get started
on the granita.
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I'm gonna get started on
prepping the cucumbers,
242
00:10:50,851 --> 00:10:53,721
and Jess is gonna be
working on all of our prawns.
243
00:10:53,721 --> 00:10:56,189
I'm in my element, shelling prawns.
244
00:10:56,189 --> 00:10:59,793
We need about 80 of these
prawns peeled and de-veined,
245
00:10:59,793 --> 00:11:01,594
which is a lot of work.
246
00:11:01,594 --> 00:11:04,932
We've chosen a really finicky
protein in prawns
247
00:11:04,932 --> 00:11:06,767
to be cooking for
this Service Challenge,
248
00:11:06,767 --> 00:11:08,836
but I'm thinking if we marinate
the prawns
249
00:11:08,836 --> 00:11:10,704
in some Indian spices and flavours,
250
00:11:10,704 --> 00:11:13,540
that's gonna elevate this dish
to another level.
251
00:11:13,540 --> 00:11:15,743
Really want to do well today,
and he's in the house,
252
00:11:15,743 --> 00:11:17,010
so I want to impress him.
253
00:11:22,816 --> 00:11:24,251
JOCK: Two tables.
MELISSA: Yep.
254
00:11:24,251 --> 00:11:25,618
Two different choices.
255
00:11:25,618 --> 00:11:29,322
Obviously cucumbers, pumpkin
and eggplant on that first table.
256
00:11:29,322 --> 00:11:30,891
The blue team went for the cucumber.
257
00:11:30,891 --> 00:11:32,492
Straight to cucumber.
Yeah, for the entree.
258
00:11:32,492 --> 00:11:34,061
I'm shocked by that. Yeah.
259
00:11:34,061 --> 00:11:35,695
And then on the green team, eggplant.
260
00:11:35,695 --> 00:11:36,696
Yeah.
261
00:11:36,897 --> 00:11:39,767
I think they kind of got
the eggplant thinking that,
262
00:11:39,767 --> 00:11:40,768
and now they're like...
263
00:11:40,768 --> 00:11:42,569
What do we do now?
What do we do?
264
00:11:42,569 --> 00:11:43,570
Yeah.
265
00:11:43,971 --> 00:11:47,607
Main course, even more
interesting. Coral trout from
the blue team.
266
00:11:47,607 --> 00:11:49,376
Yeah. And pork belly from the
green team.
267
00:11:49,376 --> 00:11:52,746
There's a lot of work
to fillet coral trout,
268
00:11:52,746 --> 00:11:54,547
pin-bone it and prepare it,
269
00:11:54,547 --> 00:11:56,683
you know, plate-ready for 30 covers.
270
00:11:56,683 --> 00:11:59,486
On the other side of things,
pork belly is a smart choice
271
00:11:59,486 --> 00:12:00,854
for a Service Challenge.
272
00:12:00,854 --> 00:12:02,923
If you choose the right recipe.
273
00:12:02,923 --> 00:12:07,160
Because if you're going for an
even, crispy skin for 33 portions,
274
00:12:07,160 --> 00:12:09,129
and you don't know
what you're doing,
275
00:12:09,129 --> 00:12:11,031
that's stitching yourself up.
276
00:12:11,031 --> 00:12:12,332
But also portion control.
277
00:12:12,332 --> 00:12:15,102
This is gonna be
their first experience
278
00:12:15,102 --> 00:12:18,772
of making enough of a sauce,
making enough of a curry,
279
00:12:18,772 --> 00:12:20,307
proportionally controlling
the protein.
280
00:12:20,307 --> 00:12:22,442
And that is a whole new
experience for them today.
281
00:12:22,442 --> 00:12:24,344
How we looking, guys?
Good. How are you going?
282
00:12:24,344 --> 00:12:26,847
PHIL: Getting there, mate.
Good, good. Yum.
283
00:12:28,715 --> 00:12:33,120
So I'm working the main,
which is braised pork belly.
284
00:12:33,120 --> 00:12:37,757
We've got Phil doing the stock,
Rhi making the sauce,
285
00:12:37,757 --> 00:12:39,226
I'm doing the pork.
286
00:12:39,226 --> 00:12:41,028
It's a lot of work.
287
00:12:41,028 --> 00:12:43,363
Pork for 30 people,
it's a fair bit of pork.
288
00:12:43,363 --> 00:12:45,532
So we're planning on...
289
00:12:45,532 --> 00:12:47,667
...I think it's about
160 grams per person.
290
00:12:47,667 --> 00:12:49,702
So we've just got to
get that right now.
291
00:12:49,702 --> 00:12:51,104
So, actually, thanks for the tip,
292
00:12:51,104 --> 00:12:52,906
because I need to actually
get the scales.
293
00:12:53,907 --> 00:12:56,009
It's very important that all dishes
294
00:12:56,009 --> 00:12:58,912
have to be consistent
in any Service Challenge.
295
00:12:58,912 --> 00:13:01,648
So we're trying to work out
296
00:13:01,648 --> 00:13:03,650
the quantity that we need.
297
00:13:03,650 --> 00:13:07,554
150 per person times 30.
300 by 15.
298
00:13:07,554 --> 00:13:10,423
MATT: Yep.
4.5 plus extra.
299
00:13:10,423 --> 00:13:12,359
Yeah.
300
00:13:12,359 --> 00:13:14,661
If we don't get the quantities
right now,
301
00:13:14,661 --> 00:13:17,630
we may not be able to serve
plates which are consistent
302
00:13:17,630 --> 00:13:20,267
because it needs time to be
braised in the pressure cooker.
303
00:13:21,268 --> 00:13:24,371
Alright, I'm trying to do my
maths. I think you need about eight.
304
00:13:24,371 --> 00:13:29,109
So it's trying to get that
right and trying to do it
under pressure.
305
00:13:29,109 --> 00:13:31,344
It's not the kind of thing
you can just whip up.
306
00:13:31,344 --> 00:13:34,381
Like, this is probably a good
hour, 1.5-hour process,
307
00:13:34,381 --> 00:13:38,185
so there's no chance of
recouping it if they haven't
got enough.
308
00:13:38,185 --> 00:13:40,720
We need about six kilos.
309
00:13:40,720 --> 00:13:42,856
So, three threes are nine.
310
00:13:42,856 --> 00:13:45,592
We've worked it out
that we want 120 portions.
311
00:13:45,592 --> 00:13:47,194
You count it out
and I'll keep chopping.
312
00:13:47,194 --> 00:13:50,597
We need to get this in,
though, so I'm just gonna get
another bowl.
313
00:13:50,597 --> 00:13:53,300
Oh, my goodness,
yeah, I'm doing maths.
314
00:13:53,300 --> 00:13:54,467
OK, I'm up to 50.
315
00:13:54,467 --> 00:13:56,636
My brain's not working.
It's not maths.
316
00:13:56,636 --> 00:13:58,271
I'm cooking, I'm not doing maths.
317
00:13:58,271 --> 00:14:00,373
69, I'm up to.
318
00:14:00,373 --> 00:14:02,475
OK, So we're at 70 there.
319
00:14:02,475 --> 00:14:04,644
So, that's 72.
320
00:14:04,644 --> 00:14:07,847
I'm not a finance person. You
know, this is just not my brain.
321
00:14:07,847 --> 00:14:10,417
72.
72, and I just put in...
322
00:14:10,417 --> 00:14:11,451
I just put in 12.
323
00:14:11,451 --> 00:14:14,621
But it's...
Have we got enough pork?
324
00:14:14,621 --> 00:14:18,458
I pray to God you don't fall
short. Yeah.
325
00:14:18,458 --> 00:14:20,027
Yeah.
Yeah.
326
00:14:20,027 --> 00:14:22,963
I hope that they've really done
their calculations
327
00:14:22,963 --> 00:14:25,999
because there's probably gonna
be a couple of them
328
00:14:25,999 --> 00:14:28,235
that will have to answer for it
if there's not enough.
329
00:14:38,178 --> 00:14:39,779
You guys are very quickly learning
330
00:14:39,779 --> 00:14:42,215
that Team Challenges
are a very different ball game.
331
00:14:42,215 --> 00:14:46,486
You've got 90 minutes till
service. Come on, guys, push!
Push! Push!
332
00:14:49,889 --> 00:14:52,625
MATT: So, how, like, how long
till you get this pork in?
333
00:14:52,625 --> 00:14:55,128
Well, it's all done, so...
So, the pork's all done.
334
00:14:55,128 --> 00:14:57,530
Do it. It's there. Do it.
335
00:14:57,530 --> 00:14:59,499
OK, we've got to get it in, so...
336
00:14:59,499 --> 00:15:03,170
The pork's going in, it's done,
lids are on, timers done.
337
00:15:03,170 --> 00:15:04,871
Whew!
338
00:15:04,871 --> 00:15:05,872
This?
Yeah.
339
00:15:05,872 --> 00:15:07,975
Let's do all the lids.
340
00:15:07,975 --> 00:15:09,809
Just let that do its thing,
341
00:15:09,809 --> 00:15:15,015
then it's onto all the other
prep for the green mango salad.
342
00:15:15,015 --> 00:15:16,683
I remember these days.
343
00:15:16,683 --> 00:15:19,386
Mm, the early days.
(LAUGHS)
344
00:15:19,386 --> 00:15:21,989
When you had no idea.
No idea.
345
00:15:21,989 --> 00:15:23,923
Far out.
346
00:15:23,923 --> 00:15:26,826
Declan is my name
and fish is my game. (LAUGHS)
347
00:15:26,826 --> 00:15:29,262
I'm in my element here
and I'm loving it.
348
00:15:29,262 --> 00:15:32,232
Jesus!
(LAUGHTER)
349
00:15:32,232 --> 00:15:34,334
That's the level of confidence
we're working with today.
350
00:15:34,334 --> 00:15:36,236
For today's Team Challenge,
351
00:15:36,236 --> 00:15:38,071
I'm on the blue team.
352
00:15:38,071 --> 00:15:39,606
Sashi's our captain.
353
00:15:39,606 --> 00:15:42,675
Just don't burn your curry,
Sashi. Don't burn your curry,
mate, OK?
354
00:15:42,675 --> 00:15:44,677
No way! That will not happen
this time.
355
00:15:44,677 --> 00:15:48,715
And I've got Ralph, Robbie,
Adi, Theo and Jess.
356
00:15:48,715 --> 00:15:50,450
And so I'm just working on the main,
357
00:15:50,450 --> 00:15:52,952
so coral trout curry.
358
00:15:52,952 --> 00:15:56,089
So, we're cooking
Grandpa Robbie's curry today.
359
00:15:56,089 --> 00:15:57,557
Hello, girls.
Hello, Robbie.
360
00:15:57,557 --> 00:15:58,625
Hello, Robbie.
361
00:15:58,625 --> 00:16:00,627
And he is a master of flavour.
362
00:16:00,627 --> 00:16:02,862
Cardamom, coriander.
363
00:16:02,862 --> 00:16:05,732
My God, you are in my forte.
(BOTH LAUGH)
364
00:16:05,732 --> 00:16:08,135
Who else would we want to leave
in charge of the curry?
365
00:16:08,135 --> 00:16:11,704
I'm thinking he's much more
experienced than all of us here.
366
00:16:11,704 --> 00:16:14,907
Hey, Rob? Expectation.
(BOTH LAUGH)
367
00:16:17,410 --> 00:16:18,745
I'm gonna make the yellow curry
368
00:16:18,745 --> 00:16:21,081
'cause I think a yellow curry
goes good with the fish.
369
00:16:21,081 --> 00:16:25,352
Your galangal, your ginger,
the turmeric, lemongrass.
370
00:16:25,352 --> 00:16:27,387
Blend it all up,
make the smooth paste.
371
00:16:27,387 --> 00:16:30,490
The needs to be in the pot
in the next five minutes.
372
00:16:30,490 --> 00:16:33,293
Yep.
If not, you'll be in trouble.
373
00:16:33,293 --> 00:16:34,694
OK, brother.
(BOTH LAUGH)
374
00:16:34,694 --> 00:16:37,764
Cook it well and know
when to stop cooking it.
375
00:16:39,066 --> 00:16:41,601
It's nothing like what I'm
used to, brother. Far out.
376
00:16:41,601 --> 00:16:43,570
I think there's a lot of
pressure on my shoulders,
377
00:16:43,570 --> 00:16:45,705
because I've never done
restaurant sort of cooking before,
378
00:16:45,705 --> 00:16:49,209
and at home we just chuck the
fish on the coals
379
00:16:49,209 --> 00:16:52,879
and we just make a big curry
and be sitting around the camp fire.
380
00:16:52,879 --> 00:16:55,415
For me, I'm thinking,
"Is my food good enough
381
00:16:55,415 --> 00:16:56,716
"to be in a restaurant?"
382
00:16:56,916 --> 00:16:59,819
God, he's not even tasting my
food. He's supposed to be my expert.
383
00:16:59,819 --> 00:17:02,289
(LAUGHS) He's just kicking
back. He goes, "No worries,
you're right.
384
00:17:02,289 --> 00:17:03,423
"No worries, Robbie."
385
00:17:03,423 --> 00:17:05,525
I just hope I can pull it off.
386
00:17:07,094 --> 00:17:08,795
So, I'm on the entree course,
387
00:17:08,795 --> 00:17:11,398
and we are featuring eggplant.
388
00:17:11,398 --> 00:17:14,201
So we're gonna do, like,
a sticky-glazed eggplant.
389
00:17:14,201 --> 00:17:16,769
Oh, the nerves are kicking in.
390
00:17:16,769 --> 00:17:18,971
In true MasterChef fashion,
391
00:17:18,971 --> 00:17:20,507
the pressure is really on.
392
00:17:20,507 --> 00:17:22,842
So you cook this at home?
393
00:17:22,842 --> 00:17:24,211
No. (LAUGHS)
394
00:17:24,211 --> 00:17:26,746
That's what it sounded like!
(LAUGHS) No?
395
00:17:26,746 --> 00:17:28,548
Alright, perfect.
396
00:17:28,548 --> 00:17:30,983
I feel like I have picked
this eggplant
397
00:17:30,983 --> 00:17:34,787
and so I need to make sure
today that this could be a
winning dish.
398
00:17:34,787 --> 00:17:37,424
How many are we thinking of
doing? We need to do 30.
399
00:17:37,424 --> 00:17:39,025
And a few extra. 34...
400
00:17:39,025 --> 00:17:41,094
Let's do, like, 40 at least,
401
00:17:41,094 --> 00:17:42,995
just in case any of them
don't work out.
402
00:17:42,995 --> 00:17:45,732
I've got Alice and Antonio
working up the front with me,
403
00:17:45,732 --> 00:17:47,066
scoring those eggplants,
404
00:17:47,066 --> 00:17:48,535
making sure that we've got enough
405
00:17:48,535 --> 00:17:51,371
and a few extra just in case
anything goes wrong.
406
00:17:52,605 --> 00:17:54,907
Do you like eggplant?
I... Yeah.
407
00:17:54,907 --> 00:17:57,277
And I begin working on the sauce.
408
00:17:57,277 --> 00:17:59,212
As soon as you guys have done that,
409
00:17:59,212 --> 00:18:01,648
I'll need some help
prepping this sauce.
410
00:18:01,648 --> 00:18:04,884
This sauce is going to be the
most important part of our dish,
411
00:18:04,884 --> 00:18:09,356
and I still don't know
what I'm doing with it.
412
00:18:09,356 --> 00:18:11,758
Any tips, Matt? (LAUGHS)
413
00:18:11,758 --> 00:18:15,228
I feel really excited to have
Matt Sinclair on our team,
414
00:18:15,228 --> 00:18:17,797
and to be able to just
communicate with him
415
00:18:17,797 --> 00:18:20,933
and pick his brain
in terms of what he would do,
416
00:18:20,933 --> 00:18:22,869
and throwing around
a few different ideas.
417
00:18:22,869 --> 00:18:24,604
You want it, like, set and forget,
418
00:18:24,604 --> 00:18:26,273
blast it in the oven, finish it up,
419
00:18:26,273 --> 00:18:28,175
and then you've got time
to dress it up.
420
00:18:28,175 --> 00:18:29,509
Let's do that.
I do miso-sake-mirin.
421
00:18:29,509 --> 00:18:31,744
And to caramelise,
I basically paint it on.
422
00:18:31,744 --> 00:18:33,713
And you have your oven cranked
up? Cranked up.
423
00:18:33,713 --> 00:18:34,947
Blast it.
And then blast them.
424
00:18:34,947 --> 00:18:36,449
Yeah.
Yeah, let's do that.
425
00:18:36,449 --> 00:18:39,852
SASHI: Blue team, need to
motor. Come on!
426
00:18:39,852 --> 00:18:43,190
JESS: Whenever anyone's free,
if they can come...
427
00:18:43,190 --> 00:18:45,492
...help on the prawn prep.
428
00:18:45,492 --> 00:18:46,993
THEO: Yep, yep, no worries.
429
00:18:46,993 --> 00:18:48,761
Time is getting away from us,
430
00:18:48,761 --> 00:18:51,164
and we are still sitting there
shelling prawns
431
00:18:51,164 --> 00:18:54,234
for our prawn
and cucumber raita entree.
432
00:18:54,234 --> 00:18:57,270
Seafood is a bit of a bugger
when it comes to Service Challenges.
433
00:18:57,270 --> 00:18:58,271
Yeah.
434
00:18:58,271 --> 00:19:00,540
Probably a bit silly of us,
but anyway.
435
00:19:01,808 --> 00:19:04,677
We need 80 prawns today
so that all of our diners
436
00:19:04,677 --> 00:19:06,713
and the judges can have two each.
437
00:19:06,713 --> 00:19:08,381
And plus we want a bit extra
438
00:19:08,381 --> 00:19:10,450
so we can taste it
and make sure we're happy.
439
00:19:10,450 --> 00:19:12,752
How many prawns to you have
now? Nearly 40.
440
00:19:12,752 --> 00:19:14,654
40? Well, we need 80.
441
00:19:14,654 --> 00:19:17,357
Oh, honestly, like, I am
covered in prawn juices.
442
00:19:17,357 --> 00:19:18,358
THEO: Delicious.
443
00:19:18,358 --> 00:19:20,793
Gonna have a good shower
when I get home.
444
00:19:20,793 --> 00:19:24,531
Our prawns still need to be
rubbed in this Indian spicy marinade,
445
00:19:24,531 --> 00:19:26,733
and then they need to be cooked
and then cooled down
446
00:19:26,733 --> 00:19:28,535
so they can sit on top
of the granita.
447
00:19:28,535 --> 00:19:31,304
Jess now needs help
getting these prawns peeled,
448
00:19:31,304 --> 00:19:33,740
otherwise we're not gonna get
entree ready for service.
449
00:19:33,740 --> 00:19:35,975
Do this quickly,
and then I can help you.
450
00:19:35,975 --> 00:19:39,212
That's leaving me
to work on the cucumber pickle.
451
00:19:39,212 --> 00:19:41,481
Just trying to think,
pickling liquid.
452
00:19:41,481 --> 00:19:43,316
I haven't done a lot
of pickling before.
453
00:19:43,316 --> 00:19:44,717
Um...
454
00:19:44,717 --> 00:19:47,987
I know it's gonna be one part
vinegar to one part water,
455
00:19:47,987 --> 00:19:50,557
but I don't know how much sugar
and salt to add.
456
00:19:50,557 --> 00:19:52,592
I'm adding the salt
to this pickling liquid,
457
00:19:52,592 --> 00:19:54,861
but I'm not at all sure
about these ratios.
458
00:19:56,329 --> 00:19:59,932
(TENSE MUSIC)
459
00:19:59,932 --> 00:20:01,901
I'm just hoping it works out.
460
00:20:01,901 --> 00:20:05,772
Seven, eight, nine, 10. That's
20.
461
00:20:05,772 --> 00:20:08,074
20 coral trout in front of me
462
00:20:08,074 --> 00:20:10,510
that I'm gonna have to fillet
and fillet perfectly.
463
00:20:10,510 --> 00:20:13,946
Most likely you can get two.
Two, yeah, that...
464
00:20:13,946 --> 00:20:15,848
Two decent pieces.
That's what I was hoping for.
465
00:20:15,848 --> 00:20:19,151
So you've got to motor on, OK?
Yeah, let's motor on.
466
00:20:19,151 --> 00:20:22,154
There's so many fish that we
need to fillet, and I'm like,
467
00:20:22,154 --> 00:20:23,490
"I'll help Declan with these,
468
00:20:23,490 --> 00:20:26,025
"'cause time's gonna run out
really quickly."
469
00:20:28,227 --> 00:20:31,398
Fish is not my strong point,
but we're getting there.
470
00:20:31,398 --> 00:20:33,800
I'm filleting this fish,
and I'm a little bit nervous
471
00:20:33,800 --> 00:20:36,135
because I haven't filleted
many fish before.
472
00:20:48,214 --> 00:20:50,650
JOCK: Have you seen what's
going... No, I haven't seen.
473
00:20:50,650 --> 00:20:52,051
Let's see...
474
00:20:52,051 --> 00:20:53,720
Like, I don't know
what's going on, mate,
475
00:20:53,720 --> 00:20:56,589
but, like, there's not a lot
of fish left on the fillet.
476
00:20:56,589 --> 00:20:59,859
OK, I will go and have a look.
Your portion control's, like...
477
00:20:59,859 --> 00:21:01,461
You know what I'm saying?
Yeah, sure.
478
00:21:01,461 --> 00:21:03,530
Sorry, I messed that up.
479
00:21:04,931 --> 00:21:06,999
(DRAMATIC MUSIC)
480
00:21:06,999 --> 00:21:09,001
I realise that I've massacred
this beautiful fish.
481
00:21:11,404 --> 00:21:13,706
I'm looking at what
I've actually done,
482
00:21:13,706 --> 00:21:15,642
and it's a nightmare,
483
00:21:15,642 --> 00:21:17,710
and I'm not sure exactly how
to fix this.
484
00:21:28,355 --> 00:21:31,123
MELISSA: It's time to really
finesse those flavours.
485
00:21:31,123 --> 00:21:33,693
You have one hour till service!
Come on!
486
00:21:33,693 --> 00:21:35,995
MALISSA: Whoo! Come on, guys!
487
00:21:35,995 --> 00:21:37,564
Let's go!
488
00:21:38,831 --> 00:21:43,102
Yeah, this is a lot of wastage,
lot of meat.
489
00:21:43,102 --> 00:21:44,837
Nearly butchered it. Yeah.
490
00:21:44,837 --> 00:21:46,238
I'm not feeling pretty good.
491
00:21:46,238 --> 00:21:48,274
I've really messed up
the cutting up of this fish.
492
00:21:49,842 --> 00:21:52,679
And I'm nervous that it's gonna
cost us this challenge.
493
00:21:53,680 --> 00:21:56,182
You are trying to save
as much as possible.
494
00:21:56,182 --> 00:21:59,686
Go slowly. See the bone? You
can see the bone here coming.
495
00:21:59,686 --> 00:22:01,988
So Sashi's showing me how to
do it,
496
00:22:01,988 --> 00:22:04,824
but he's just made it
look effortless.
497
00:22:04,824 --> 00:22:07,093
Having Sashi in the kitchen
today is amazing.
498
00:22:07,093 --> 00:22:10,062
He's kind of guiding us, and,
personally, I'm learning so much.
499
00:22:10,062 --> 00:22:12,599
So you get much thicker fish. Yeah.
500
00:22:12,599 --> 00:22:14,767
Yeah, you see?
Yep. Alright.
501
00:22:14,767 --> 00:22:16,669
Try one more time.
502
00:22:16,669 --> 00:22:19,071
I'm learning a lot about filleting.
503
00:22:19,071 --> 00:22:21,107
I just need to get a lot better
at it.
504
00:22:21,107 --> 00:22:23,876
Do we need fried curry leaf
for a garnish?
505
00:22:23,876 --> 00:22:26,646
- Yeah.
- So what temperature do you
want?
506
00:22:26,646 --> 00:22:29,549
I don't know. I just use it
in the frying pan, usually.
507
00:22:29,549 --> 00:22:31,183
(LAUGHS)
508
00:22:31,183 --> 00:22:34,120
JOCK: Matt, Sashi, let's go.
Yes?
509
00:22:34,120 --> 00:22:36,756
We're in trouble.
You're in trouble already.
510
00:22:36,756 --> 00:22:38,224
Blue team, tell me,
what's happening?
511
00:22:38,224 --> 00:22:42,762
OK, for the entree, they're
doing prawn with a
deconstructed raita.
512
00:22:42,762 --> 00:22:43,763
OK.
513
00:22:43,763 --> 00:22:46,799
So they're doing cucumber
in different ways.
514
00:22:46,799 --> 00:22:48,267
Talk to me about mains,
515
00:22:48,267 --> 00:22:51,070
'cause I'm seeing Declan
and the big man, Ralph,
516
00:22:51,070 --> 00:22:54,306
doing the carpaccio,
like, straight off the fillet.
517
00:22:54,306 --> 00:22:56,643
He was butchering it, like,
big-time.
518
00:22:56,643 --> 00:23:00,312
But now we've shown them to do
proper filleting.
519
00:23:00,312 --> 00:23:05,051
Yeah, we are doing a fish
curry, Robbie's family recipe.
520
00:23:05,051 --> 00:23:07,554
Against...
Eggplant and...
521
00:23:07,554 --> 00:23:09,556
Miso, yeah, so they're going
with a classic.
522
00:23:09,556 --> 00:23:11,858
Main course?
They're gonna do a...
523
00:23:11,858 --> 00:23:12,892
Like, a twice-cooked pork. Yeah.
524
00:23:12,892 --> 00:23:15,662
So they started focusing on
the pork,
525
00:23:15,662 --> 00:23:18,064
and they wanted to go
sweet-sticky, then went back
to the eggplant,
526
00:23:18,064 --> 00:23:20,633
and what they know is
sweet-sticky with the eggplant.
527
00:23:20,633 --> 00:23:23,369
So they've sort of had to, I
guess, pull back a little bit
528
00:23:23,369 --> 00:23:25,037
and reconfigure what they're
doing with the pork
529
00:23:25,037 --> 00:23:26,439
and how they're going to serve it,
530
00:23:26,439 --> 00:23:28,374
so they're going to braise it,
fry it,
531
00:23:28,374 --> 00:23:30,376
and then do a really aromatic
green mango salad.
532
00:23:30,376 --> 00:23:32,011
(CHUCKLES)
OK. OK.
533
00:23:32,011 --> 00:23:33,379
Pressure.
Playing with fire.
534
00:23:33,379 --> 00:23:35,347
Pressure, absolutely.
535
00:23:35,347 --> 00:23:37,584
The last time I used
a pressure cooker was here.
536
00:23:37,584 --> 00:23:39,986
And I think that
that's saying something.
537
00:23:39,986 --> 00:23:41,921
What have you both got for
dessert?
538
00:23:41,921 --> 00:23:43,690
Um...
Bah! I'm only joking!
539
00:23:43,690 --> 00:23:45,792
Paddle Pops.
(ALL LAUGH)
540
00:23:45,792 --> 00:23:46,959
And a beer.
541
00:23:46,959 --> 00:23:48,294
Good luck, boys.
Good luck.
542
00:23:48,294 --> 00:23:49,662
Thank you.
Thanks, gents.
543
00:23:49,662 --> 00:23:52,064
(DRAMATIC MUSIC)
544
00:23:54,266 --> 00:23:56,368
JESS: Ads, we've got enough
prawns now.
545
00:23:56,368 --> 00:23:58,070
Good job, guys.
546
00:23:58,070 --> 00:24:01,874
Oh, my God, Jess and Theo have
finished prepping these prawns,
547
00:24:01,874 --> 00:24:03,242
it's finally over,
548
00:24:03,242 --> 00:24:05,645
we can finally get the marinade
on them
549
00:24:05,645 --> 00:24:08,214
so they can soak in
all those Indian spices
550
00:24:08,214 --> 00:24:09,448
before we cook them.
551
00:24:09,448 --> 00:24:11,417
There's turmeric
and Kashmiri chilli.
552
00:24:11,417 --> 00:24:13,786
I really want to build flavour
in this dish,
553
00:24:13,786 --> 00:24:15,688
make sure that this feels
Indian to me.
554
00:24:15,688 --> 00:24:18,825
I think adding these spices
is going to really complement
555
00:24:18,825 --> 00:24:21,260
the pickled cucumber.
556
00:24:21,260 --> 00:24:23,596
Can you believe we're doing
our first Team Challenge?
557
00:24:23,596 --> 00:24:24,797
How awesome.
558
00:24:24,797 --> 00:24:26,533
CATH: First Service Challenge,
559
00:24:26,533 --> 00:24:28,935
and everything is on the go
at the moment.
560
00:24:28,935 --> 00:24:31,571
So, we have our pork
in the pressure cooker,
561
00:24:31,571 --> 00:24:33,305
so we're just working on
the salad now.
562
00:24:33,305 --> 00:24:37,043
MATT: Everyone gets an equal
amount of Thai basil and green mango.
563
00:24:37,043 --> 00:24:39,345
It's all even,
you know, and consistent.
564
00:24:39,345 --> 00:24:40,847
(BEEPING)
The pressure cooker goes off.
565
00:24:40,847 --> 00:24:43,415
GRACE: Come on, green team!
Nice work, guys!
566
00:24:43,415 --> 00:24:45,017
Whoo-whoo!
567
00:24:45,017 --> 00:24:47,920
So we need to just sit
once it's finished,
568
00:24:47,920 --> 00:24:50,289
so all of the flavour goes through.
569
00:24:51,891 --> 00:24:56,763
Looks good. Looks good. Just
gonna let a bit of the heat out.
570
00:24:56,763 --> 00:24:58,965
Then after that we have to
strain it.
571
00:24:58,965 --> 00:25:00,733
ANTONIO: It smells amazing.
The smell, does it?
572
00:25:00,733 --> 00:25:01,734
Yeah.
573
00:25:01,734 --> 00:25:03,235
And then we've got to cool it,
574
00:25:03,235 --> 00:25:06,472
and then we need to coat it
with rice flour and fry it.
575
00:25:06,472 --> 00:25:08,207
OK, so we need another one of these.
576
00:25:08,207 --> 00:25:10,943
Oh, you right?
Is that plenty? Is that enough?
577
00:25:10,943 --> 00:25:12,244
(TENSE MUSIC)
578
00:25:12,244 --> 00:25:13,445
Time's getting away.
579
00:25:13,445 --> 00:25:16,348
It's definitely a risk
to do twice-cooked pork,
580
00:25:16,348 --> 00:25:17,884
but we've said we want crispy pork,
581
00:25:17,884 --> 00:25:19,586
and we're just going to do that.
582
00:25:19,586 --> 00:25:23,389
So I'm looking at the pork
bellies. I'm a little bit worried.
583
00:25:23,389 --> 00:25:25,191
How are we looking pork-wise?
584
00:25:25,191 --> 00:25:26,525
Well, hopefully, that's enough.
585
00:25:26,525 --> 00:25:30,663
I just hope that I counted the
portions of the pork correctly.
586
00:25:30,663 --> 00:25:31,964
This is it, is it?
587
00:25:31,964 --> 00:25:33,700
Yep.
Bloody hell.
588
00:25:34,967 --> 00:25:35,935
MATT: How you doing, buddy?
589
00:25:36,402 --> 00:25:38,470
GRACE: We are just waiting on
our eggplants to finish cooking.
590
00:25:38,470 --> 00:25:40,272
I'm feeling a little bit
nervous about these eggplants
591
00:25:40,272 --> 00:25:43,676
because I feel like I put my
hand up to take on this dish,
592
00:25:43,676 --> 00:25:45,878
I'm the one
that's put them in the oven.
593
00:25:45,878 --> 00:25:48,815
How's the eggplant?
They're looking good.
594
00:25:48,815 --> 00:25:52,351
So I need to make sure that I
get them cooked perfectly.
595
00:25:52,351 --> 00:25:54,386
Let's take that one out.
Yeah, two tea towels, babe.
596
00:25:54,386 --> 00:25:56,589
See all that stuff that's on
the bottom of the tray?
597
00:25:56,589 --> 00:25:58,157
We want to use that.
Yeah, use...
598
00:25:58,157 --> 00:26:00,426
Yes! Yes!
599
00:26:00,426 --> 00:26:01,828
We still have so much to do.
600
00:26:01,828 --> 00:26:03,796
We've got to paste
all of our eggplants
601
00:26:03,796 --> 00:26:05,397
with that beautiful miso glaze
602
00:26:05,397 --> 00:26:06,999
and get them back in the oven.
603
00:26:06,999 --> 00:26:09,001
OK, that's good to go. Alright.
604
00:26:09,001 --> 00:26:11,771
Prep our coriander,
our spring onions,
605
00:26:11,771 --> 00:26:12,772
our chillies.
606
00:26:12,872 --> 00:26:14,941
We've still got to toast off
some sesame seeds...
607
00:26:14,941 --> 00:26:17,076
Ooh!
(GASPS) Oh, Grace!
608
00:26:17,076 --> 00:26:18,611
...finalise that vinaigrette.
609
00:26:18,611 --> 00:26:21,313
It's insane.
610
00:26:21,313 --> 00:26:24,450
MALISSA: Oh, good chopping,
Phil! Thanks, Mal.
611
00:26:24,450 --> 00:26:26,552
It's because I'm having
'shallots' of fun.
612
00:26:26,552 --> 00:26:28,220
That was terrible.
613
00:26:28,220 --> 00:26:30,422
(LAUGHS)
614
00:26:34,326 --> 00:26:36,295
It is almost time for service,
615
00:26:36,295 --> 00:26:39,331
but our elements are kind of
done or close to done.
616
00:26:39,331 --> 00:26:43,002
The raita and the granita are done.
617
00:26:43,002 --> 00:26:44,737
Prawns still need to be cooked,
618
00:26:44,737 --> 00:26:46,505
but I know that
that's gonna be really quick.
619
00:26:46,505 --> 00:26:49,976
My only concern
is those pickled cucumbers.
620
00:26:49,976 --> 00:26:52,511
The pickles are really
that acidic element
621
00:26:52,511 --> 00:26:55,014
that this dish needs,
so we need to get it right.
622
00:26:55,014 --> 00:26:57,149
Try that.
Yeah. Is it alright?
623
00:26:57,149 --> 00:26:59,652
I haven't tried it.
Yeah. It's quite salty, though.
624
00:26:59,652 --> 00:27:02,254
(TENSE MUSIC)
It is a bit salty.
625
00:27:02,254 --> 00:27:06,125
I did half the salt. Yeah, I
think it's too much salt.
626
00:27:06,125 --> 00:27:10,963
Oh! All of us immediately make
a face like, "Oh, it's really
salty."
627
00:27:10,963 --> 00:27:13,165
What is it? Do you want to
taste that pickle?
628
00:27:13,165 --> 00:27:14,701
It seems very... Salty.
629
00:27:14,701 --> 00:27:17,103
I did one part...
Oh!
630
00:27:17,103 --> 00:27:18,270
Too salty.
631
00:27:19,806 --> 00:27:20,940
(COUGHS)
632
00:27:20,940 --> 00:27:22,909
I did one part vinegar
to one part water
633
00:27:22,909 --> 00:27:25,277
to half-part salt
and one part sugar.
634
00:27:25,277 --> 00:27:28,014
I know that we can't serve this.
635
00:27:28,014 --> 00:27:31,317
That time has arrived
in your first Team Challenge.
636
00:27:31,317 --> 00:27:33,820
(DRAMATIC MUSIC)
637
00:27:33,820 --> 00:27:36,756
Your diners have arrived.
20 minutes till service.
638
00:27:36,756 --> 00:27:38,290
MALISSA: Whoo!
JOCK: Let's go!
639
00:27:38,290 --> 00:27:40,526
20 minutes!
(APPLAUSE)
640
00:27:40,526 --> 00:27:42,929
ADI: I don't know if we've got
enough time to fix it,
641
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.
642
00:27:46,332 --> 00:27:48,768
I'm freaking out right now.
643
00:27:48,768 --> 00:27:52,071
This could really cost my team
the win today.
644
00:27:54,673 --> 00:27:56,075
Take it out?
(CLEARS THROAT)
645
00:28:05,684 --> 00:28:08,888
That time has arrived
in your first Team Challenge.
646
00:28:08,888 --> 00:28:11,490
(DRAMATIC MUSIC)
647
00:28:11,490 --> 00:28:13,192
Your diners have arrived.
648
00:28:13,192 --> 00:28:14,493
20 minutes till service.
649
00:28:14,493 --> 00:28:17,830
MALISSA: Whoo! 20 minutes!
(APPLAUSE)
650
00:28:17,830 --> 00:28:19,498
20. 20.
651
00:28:22,701 --> 00:28:24,503
(CLEARS THROAT)
652
00:28:24,503 --> 00:28:26,672
ADI: Too salty.
(CLEARS THROAT)
653
00:28:26,672 --> 00:28:27,673
(COUGHS)
654
00:28:27,673 --> 00:28:29,475
I did one part vinegar
to one part water
655
00:28:29,475 --> 00:28:30,676
to half-part salt.
656
00:28:30,676 --> 00:28:32,812
Don't use that. Yeah.
657
00:28:32,812 --> 00:28:34,947
White vinegar, one part. Yep.
658
00:28:34,947 --> 00:28:37,516
Water, one part, sugar, one
part. Yeah.
659
00:28:37,516 --> 00:28:38,550
Pinch of salt.
660
00:28:38,550 --> 00:28:39,986
Pinch of salt.
That's it.
661
00:28:39,986 --> 00:28:41,754
That's OK.
OK?
662
00:28:41,754 --> 00:28:43,489
The diners are here
663
00:28:43,489 --> 00:28:46,492
and we have to make a whole
new batch of pickled cucumbers.
664
00:28:46,492 --> 00:28:48,127
Let's do it now. OK.
665
00:28:48,127 --> 00:28:49,829
I'm gonna help you. Yeah.
666
00:28:51,998 --> 00:28:53,565
Careful, your hand.
I will.
667
00:28:54,566 --> 00:28:56,702
I don't know if we've got
enough time to fix it,
668
00:28:56,702 --> 00:28:58,504
and if we don't have time
to fix it,
669
00:28:58,504 --> 00:29:00,106
a whole element is not on the dish.
670
00:29:00,106 --> 00:29:02,174
I'm not feeling super-confident
at the moment.
671
00:29:03,275 --> 00:29:04,410
This is gonna be really tough.
672
00:29:04,410 --> 00:29:06,545
How long till service?
20. 20.
673
00:29:06,545 --> 00:29:08,714
20. OK, alright.
674
00:29:11,984 --> 00:29:13,786
Where did I put the knife?
675
00:29:13,786 --> 00:29:17,156
Come on, guys. We need some
urgency!
676
00:29:17,156 --> 00:29:19,291
Make sure there are no bones
in the fish.
677
00:29:19,291 --> 00:29:20,960
Yeah, I will.
678
00:29:20,960 --> 00:29:25,397
ROBBIE: So at this stage for
the main meal the curry is
almost there.
679
00:29:25,397 --> 00:29:26,698
Have a taste, girl.
680
00:29:26,698 --> 00:29:28,500
(SLURPS)
(LAUGHS)
681
00:29:28,500 --> 00:29:31,337
Oh! Hits me at the back.
THEO: Quite warm.
682
00:29:31,337 --> 00:29:32,905
But delicious.
683
00:29:32,905 --> 00:29:34,306
When you taste a curry,
684
00:29:34,306 --> 00:29:37,076
you need to taste the flavours
of the coriander, the chilli,
685
00:29:37,076 --> 00:29:39,946
the galangal, the ginger,
the lemongrass,
686
00:29:39,946 --> 00:29:41,513
you want that to explode
in your mouth.
687
00:29:41,513 --> 00:29:45,717
All my life, I never tasted
food until I come on this competition.
688
00:29:45,717 --> 00:29:47,686
I only went on smell, never taste.
689
00:29:48,888 --> 00:29:50,957
Good curry. Good heat.
690
00:29:50,957 --> 00:29:52,158
That's exactly what I'm looking for.
691
00:29:52,158 --> 00:29:53,692
Are you gonna blitz it up?
Hey?
692
00:29:53,692 --> 00:29:55,161
Are you gonna blitz the curry
up?
693
00:29:55,161 --> 00:29:57,496
I'm gonna put it through a
sieve. I like that.
694
00:29:57,496 --> 00:29:59,265
OK, yeah.
695
00:29:59,265 --> 00:30:02,434
We need the rice to go in the
pot. Where's the rice?
696
00:30:02,434 --> 00:30:04,871
With things so busy,
I've got the rice on now.
697
00:30:04,871 --> 00:30:06,638
(LAUGHS) I've got to cook
the fish now.
698
00:30:06,638 --> 00:30:08,740
I think there's a lot of
pressure on my shoulders,
699
00:30:08,740 --> 00:30:10,376
because it's my idea to do the dish,
700
00:30:10,376 --> 00:30:11,377
do the fish.
701
00:30:11,377 --> 00:30:12,879
Let's get this show on the road.
702
00:30:12,879 --> 00:30:15,747
It's full-on. (CHUCKLES)
703
00:30:19,886 --> 00:30:22,821
We are looking at a restaurant
full of hungry diners,
704
00:30:22,821 --> 00:30:25,657
and you have 15 minutes till
service!
705
00:30:25,657 --> 00:30:27,994
ANDY: 15 minutes! Bring it
home! JOCK: Let's go! Come on!
706
00:30:27,994 --> 00:30:30,062
GRACE: There's not much time left.
707
00:30:30,062 --> 00:30:33,866
I can hear the judges screaming
for us to hurry up.
708
00:30:33,866 --> 00:30:37,970
And at this stage,
we are so behind in this cook.
709
00:30:37,970 --> 00:30:39,271
Whew!
710
00:30:39,371 --> 00:30:41,908
Do you guys want to help us?
Anyone? Yeah, yeah, I'll help you.
711
00:30:41,908 --> 00:30:43,142
OK.
Yep, what do you want?
712
00:30:43,142 --> 00:30:46,412
We now have 30 plates
to put together.
713
00:30:48,147 --> 00:30:51,050
Pick the plate that you're
gonna use, start getting your
plates organised.
714
00:30:51,050 --> 00:30:52,651
Alice is working on the salad,
715
00:30:52,651 --> 00:30:55,021
and we've got Rhiannon and Phil
cutting up the eggplants.
716
00:30:55,021 --> 00:30:56,889
I've got shallots frying.
717
00:30:56,889 --> 00:30:57,924
MATT: Turn this up.
718
00:30:59,091 --> 00:31:01,460
I'm working on our garnish prep.
719
00:31:01,460 --> 00:31:03,495
If I can get all hands
on picking herbs,
720
00:31:03,495 --> 00:31:04,563
that would be really helpful.
721
00:31:05,831 --> 00:31:08,734
We are really at risk
of not making it in time.
722
00:31:08,734 --> 00:31:12,638
(DRAMATIC MUSIC)
723
00:31:13,839 --> 00:31:15,975
ADI: Are you OK, Theo?
Am I OK?
724
00:31:15,975 --> 00:31:17,543
Yep.
Yeah, I'm good.
725
00:31:17,543 --> 00:31:20,379
ADI: The diners are seated,
and it is almost time for service.
726
00:31:20,379 --> 00:31:23,082
We have somehow made these
pickled cucumbers in record time,
727
00:31:23,082 --> 00:31:25,117
and now we just need to
cook off our prawns.
728
00:31:25,117 --> 00:31:27,219
THEO: Probably need to start
the prawns now, yeah?
729
00:31:27,219 --> 00:31:29,455
Yeah, you can start the prawns
now, yeah.
730
00:31:29,455 --> 00:31:31,090
This is incredible!
731
00:31:31,090 --> 00:31:32,658
So, my job
732
00:31:32,658 --> 00:31:34,660
is to cook all these prawns perfectly.
733
00:31:34,660 --> 00:31:37,163
This is a big, big part
of this dish.
734
00:31:37,163 --> 00:31:38,664
Alright, these are coming off.
735
00:31:38,664 --> 00:31:42,701
Entree team, five minutes, I
want to see the elements all here.
736
00:31:42,701 --> 00:31:44,703
So there's a lot of pressure now.
737
00:31:44,703 --> 00:31:45,771
Come on, bruh.
738
00:31:45,771 --> 00:31:47,974
Ooh, this is epic, isn't it?
739
00:31:47,974 --> 00:31:50,209
I've got these prawns cooking.
They look amazing.
740
00:31:50,209 --> 00:31:52,678
This is exactly
where I want them to be.
741
00:31:52,678 --> 00:31:55,281
More prawns!
DECLAN: More prawns.
742
00:31:55,281 --> 00:31:56,482
More prawns here.
743
00:31:56,482 --> 00:31:58,084
You guys are doing very well.
Carry on.
744
00:31:58,084 --> 00:32:00,519
I know it's gonna be good.
745
00:32:00,519 --> 00:32:03,755
I'm just excited to serve
people. Like, this is what
it's all about.
746
00:32:03,755 --> 00:32:06,358
Alright, give us a hand,
everybody! 10!
747
00:32:06,358 --> 00:32:09,962
JUDGES AND GUESTS: 9, 8, 7,
748
00:32:09,962 --> 00:32:12,798
6, 5, 4,
749
00:32:12,798 --> 00:32:15,934
3, 2, 1.
750
00:32:15,934 --> 00:32:17,036
That's it!
751
00:32:17,036 --> 00:32:19,005
MAN: Let's go, guys.
We've got this. Come on.
752
00:32:19,005 --> 00:32:21,073
SASHI: So, plating,
753
00:32:21,073 --> 00:32:22,874
because cucumber is gonna be
the main thing...
754
00:32:22,874 --> 00:32:23,909
ADI: Yep.
755
00:32:23,909 --> 00:32:27,813
...so let's go for one spoonful
of the yoghurt.
756
00:32:27,813 --> 00:32:29,715
Yeah.
THEO: Dust.
757
00:32:29,715 --> 00:32:31,683
Oh, it's so pretty.
So pretty.
758
00:32:31,683 --> 00:32:34,486
Mine would have just been
like, "I just put everything
on the plate."
759
00:32:34,486 --> 00:32:36,122
Look at that, man!
We did that!
760
00:32:36,122 --> 00:32:37,323
That's good!
(LAUGHS)
761
00:32:37,323 --> 00:32:39,691
That's amazing.
Yeah, that's good.
762
00:32:39,691 --> 00:32:43,629
This dish has a lot of
contrasting juxtaposed temperatures,
763
00:32:43,629 --> 00:32:45,831
so the cold yoghurt,
the cold granita,
764
00:32:45,831 --> 00:32:48,600
the warm prawns,
the room-temperature pickles,
765
00:32:48,600 --> 00:32:51,837
so I think all of that
works really well together.
766
00:32:51,837 --> 00:32:54,673
DECLAN: Look at this line of
production, guys. You're on fire.
767
00:32:54,673 --> 00:32:57,043
As these dishes are going off
the pass,
768
00:32:57,043 --> 00:33:00,079
it doesn't even look like
a dish that I've created,
769
00:33:00,079 --> 00:33:02,714
because they are so beautiful.
770
00:33:02,714 --> 00:33:03,715
Service, please.
771
00:33:03,715 --> 00:33:06,052
Looks like Indian fine dining.
772
00:33:08,287 --> 00:33:09,655
JOCK: Wow.
MELISSA: Thank you very much.
773
00:33:09,655 --> 00:33:10,856
ANDY: Thank you.
774
00:33:10,856 --> 00:33:12,391
Amazing. OK.
775
00:33:12,391 --> 00:33:15,161
So this is the entree
from the blue team.
776
00:33:15,161 --> 00:33:16,828
Prawns with cucumber raita.
777
00:33:17,963 --> 00:33:20,066
It looks intriguing
Yeah, it does.
778
00:33:33,845 --> 00:33:35,581
For me, I really enjoyed it.
779
00:33:35,581 --> 00:33:38,517
Prawns beautifully marinated,
light touch,
780
00:33:38,517 --> 00:33:40,619
and cooked beautifully.
781
00:33:40,619 --> 00:33:41,853
My ones were perfect.
782
00:33:41,853 --> 00:33:45,224
The granita crunch together
along with the fresh cucumber,
783
00:33:45,224 --> 00:33:47,826
the pickled cucumber with the
fennel fronds really lightened it,
784
00:33:47,826 --> 00:33:49,095
it was a nice light touch.
785
00:33:49,095 --> 00:33:50,896
Again, not too much of it.
786
00:33:50,896 --> 00:33:52,331
Love that prawn.
787
00:33:52,331 --> 00:33:54,533
Love that the edges
of the peeled prawn
788
00:33:54,533 --> 00:33:56,602
are just a little bit crispy
on the outside,
789
00:33:56,602 --> 00:33:58,537
really tender, perfectly set
on the inside.
790
00:33:58,537 --> 00:34:01,340
Got to commend them
on the looks of this plate.
791
00:34:01,340 --> 00:34:03,442
And I know Sashi probably
would've had a good hand.
792
00:34:03,442 --> 00:34:04,876
But that's what he's here for -
793
00:34:04,876 --> 00:34:07,246
to take their ideas
and really put it onto a plate
794
00:34:07,246 --> 00:34:08,847
in a way that's gonna
make it better.
795
00:34:08,847 --> 00:34:10,916
And he did just that.
It looks spectacular.
796
00:34:10,916 --> 00:34:13,219
Lovely texture on those
pickled and raw cucumbers.
797
00:34:13,219 --> 00:34:14,620
I thought it was really well done.
798
00:34:14,620 --> 00:34:17,356
I know that was gonna be
a big part of their dish.
799
00:34:17,356 --> 00:34:20,259
Everything was light, fresh
and spicy and delicious,
800
00:34:20,259 --> 00:34:22,461
and there are so many positives
on this plate of food.
801
00:34:22,461 --> 00:34:25,564
And I'm watching them go out,
they all look exactly the same,
802
00:34:25,564 --> 00:34:27,866
they're all really well composed,
803
00:34:27,866 --> 00:34:30,469
so massive ticks there.
804
00:34:30,469 --> 00:34:34,039
Good job, guys.
You are doing very well.
805
00:34:34,039 --> 00:34:36,408
MATT: Alright, how are the...
Have you got everything you
need?
806
00:34:36,408 --> 00:34:39,345
We're gonna need some more
cori. Strain that off, get it
into a bowl.
807
00:34:39,345 --> 00:34:40,746
It is chaos in the kitchen.
808
00:34:40,746 --> 00:34:42,881
There's so much going on around me.
809
00:34:42,881 --> 00:34:45,851
Grace, eggplant. Rack two. Yep.
810
00:34:45,851 --> 00:34:46,885
Just behind you.
811
00:34:46,985 --> 00:34:50,689
We are still miles away
from getting our entrees out.
812
00:34:50,689 --> 00:34:52,891
How long until we get
a finished dish?
813
00:34:52,891 --> 00:34:55,093
Oh, my God.
814
00:34:55,093 --> 00:34:56,628
We've got spring onion coming.
815
00:34:56,628 --> 00:34:57,896
Quick, quick, quick, quick, quick.
816
00:34:57,896 --> 00:34:58,930
Quick, quick.
817
00:35:00,166 --> 00:35:01,800
You right?
818
00:35:02,801 --> 00:35:06,672
Sashi, thank you so much.
SASHI: No, no worries. All good.
819
00:35:06,672 --> 00:35:07,673
Good, guys.
820
00:35:07,673 --> 00:35:09,107
I can see that the blue team
821
00:35:09,107 --> 00:35:11,310
is sending out their plates
really quickly.
822
00:35:11,310 --> 00:35:13,011
Don't worry about that.
Just keep going.
823
00:35:13,011 --> 00:35:15,747
I can see the room
now full of people,
824
00:35:15,747 --> 00:35:18,884
and we are well and truly
behind schedule.
825
00:35:20,118 --> 00:35:22,521
I am freaking out.
826
00:35:30,529 --> 00:35:31,463
NARRATOR:
Get inspired
827
00:35:31,463 --> 00:35:33,199
by our fabulous
home cooks.
828
00:35:33,199 --> 00:35:37,135
Stream full episodes
of MasterChef Australia now
829
00:35:37,135 --> 00:35:38,337
on 10 play.
830
00:35:39,505 --> 00:35:42,774
(SOMBRE MUSIC)
831
00:35:42,774 --> 00:35:43,909
MATT: Just... Yeah.
832
00:35:43,909 --> 00:35:45,477
Are you watching that?
Um, more.
833
00:35:45,477 --> 00:35:46,478
Yeah.
Alright
834
00:35:46,478 --> 00:35:47,879
So is this...
I think it's nice.
835
00:35:47,879 --> 00:35:50,316
Where's your spring onion? Get
all this stuff up the front.
836
00:35:50,316 --> 00:35:51,950
Just make sure
that you're happy with that.
837
00:35:51,950 --> 00:35:54,119
Just give me one last taste. Yep.
838
00:35:54,119 --> 00:35:56,054
It is chaos in the kitchen.
839
00:35:56,054 --> 00:35:58,990
Alice, can you check out
eggplants? Do you want these
in a bowl?
840
00:35:58,990 --> 00:36:00,959
There's so much going on
around me.
841
00:36:00,959 --> 00:36:03,195
How long until we get
a finished dish?
842
00:36:03,195 --> 00:36:06,265
Are those cooked?
Straight on the chopping board.
843
00:36:06,265 --> 00:36:09,601
GRACE: We still have not
plated up our entrees.
844
00:36:09,601 --> 00:36:11,670
Every ingredient,
every condiment that you need,
845
00:36:11,670 --> 00:36:13,171
up front to plate.
846
00:36:13,171 --> 00:36:14,973
OK.
And start getting it organised.
847
00:36:14,973 --> 00:36:18,610
So we're finally coming up the pass.
848
00:36:18,610 --> 00:36:21,747
If you want to follow me,
you do sesame and shallot.
849
00:36:21,747 --> 00:36:22,748
Beautiful.
850
00:36:22,748 --> 00:36:25,417
Alice is working the
vinaigrette and salad.
851
00:36:25,417 --> 00:36:26,952
Rhiannon and Phil behind us,
852
00:36:26,952 --> 00:36:30,222
they're placing the eggplants
onto the plates.
853
00:36:30,222 --> 00:36:33,259
More eggplant. Yep. Coming
through with eggplants.
854
00:36:33,259 --> 00:36:34,493
Yeah.
855
00:36:34,493 --> 00:36:36,562
GRACE: And Matt and I
are finishing off the garnishes
856
00:36:36,562 --> 00:36:37,929
and calling for service.
857
00:36:37,929 --> 00:36:39,998
Can I have service, please?
858
00:36:39,998 --> 00:36:42,301
Great work, guys. Keep it up.
859
00:36:42,301 --> 00:36:45,637
I am so excited!
860
00:36:45,637 --> 00:36:49,475
I cannot believe
that we're sending out entrees.
861
00:36:54,980 --> 00:36:56,782
MELISSA: Thank you very much.
862
00:36:56,782 --> 00:36:57,849
JOCK: Thank you.
863
00:36:57,849 --> 00:36:59,184
OK, so, from the green team,
864
00:36:59,184 --> 00:37:01,620
an entree of miso-glazed
eggplant.
865
00:37:02,654 --> 00:37:05,324
Looks quite nice. ANDY: Yeah,
it looks nice and neat.
866
00:37:22,641 --> 00:37:24,576
My eggplant
was really nicely cooked.
867
00:37:24,576 --> 00:37:29,481
There was a generous covering
of miso glaze on the eggplant.
868
00:37:29,481 --> 00:37:31,182
It still had a bit of texture,
869
00:37:31,182 --> 00:37:32,217
and when I say that,
870
00:37:32,217 --> 00:37:34,486
I mean it wasn't just
fall-apart mush.
871
00:37:34,486 --> 00:37:36,488
You knew it was eggplant.
Still held its shape.
872
00:37:36,488 --> 00:37:38,524
I thought it was perfectly cooked.
873
00:37:38,524 --> 00:37:41,293
And I think that
that... that herb salad
874
00:37:41,293 --> 00:37:43,295
was just there to provide
relief, and it did.
875
00:37:43,295 --> 00:37:45,130
Fried shallots were great,
876
00:37:45,130 --> 00:37:47,333
the sesame was great, the
dressing was really well balanced.
877
00:37:47,333 --> 00:37:49,468
I think the eggplant's
beautifully cooked.
878
00:37:49,468 --> 00:37:51,503
I wouldn't have wanted it
to be falling apart.
879
00:37:51,503 --> 00:37:53,739
The salad is nicely dressed.
880
00:37:53,739 --> 00:37:57,543
Even the shallots add a really
lovely, nutty, onion-y quality
881
00:37:57,543 --> 00:37:58,544
to the dish.
882
00:37:59,044 --> 00:38:01,246
I think this is very even
Steven right now between the
two teams.
883
00:38:01,246 --> 00:38:02,548
Yeah, I agree.
884
00:38:02,548 --> 00:38:04,983
10 more. 1, 2, 3, 4, 5, 6, 7,
8, 9.
885
00:38:04,983 --> 00:38:05,984
We need one more.
886
00:38:06,084 --> 00:38:07,953
PHIL: Are we good there?
We're good, we're good.
887
00:38:07,953 --> 00:38:09,588
Yeah?
Yeah.
888
00:38:09,588 --> 00:38:11,723
MATT: Tell you what,
I remember a Service Challenge
889
00:38:11,723 --> 00:38:14,360
in this joint
with far-worse-looking food.
890
00:38:14,360 --> 00:38:16,227
Oh, really?
(LAUGHS)
891
00:38:16,227 --> 00:38:18,630
Well, you probably had a...
You've done a pretty good job.
892
00:38:18,630 --> 00:38:21,667
Thank you so much.
Oh! Man.
893
00:38:21,667 --> 00:38:23,268
Can't believe there's another
course after this.
894
00:38:23,268 --> 00:38:25,571
Oh, mate.
(LAUGHS)
895
00:38:25,571 --> 00:38:28,273
Fine there. A few more minutes.
Perfect, bruh.
896
00:38:28,273 --> 00:38:30,676
Four... four minutes will be good.
897
00:38:30,676 --> 00:38:34,045
DECLAN: Now that the entrees
are done, it's time to cook
the fish.
898
00:38:34,045 --> 00:38:37,248
And then I think, like, 60
seconds on the other side.
899
00:38:37,248 --> 00:38:38,984
So it's Robbie's curry today,
900
00:38:38,984 --> 00:38:43,855
so I'm happy to let him jump in
and cook the fish with me.
901
00:38:43,855 --> 00:38:45,791
That's hot, that's hot,
brother. Yeah.
902
00:38:45,791 --> 00:38:49,428
He is 65,
so he's cooked a lot of fish.
903
00:38:49,428 --> 00:38:53,799
How nice is this? Father and
son on the fish together.
904
00:38:53,799 --> 00:38:56,768
As we're taking the fish out
and checking the fish,
905
00:38:56,768 --> 00:38:58,103
couldn't have got any better.
906
00:38:58,103 --> 00:38:59,104
It was cooked superb.
907
00:38:59,438 --> 00:39:01,840
Had the spring in it, the nice
colours that I was looking for.
908
00:39:01,840 --> 00:39:04,142
It looks magnificent.
909
00:39:04,142 --> 00:39:06,545
This is our food, mate.
910
00:39:06,545 --> 00:39:08,480
This is our food that's going out.
911
00:39:08,480 --> 00:39:10,549
My curries at home,
sitting round a camp fire,
912
00:39:10,549 --> 00:39:13,184
just going to the saucepan
and getting your curry out,
913
00:39:13,184 --> 00:39:14,285
chuck it on your plate.
914
00:39:15,487 --> 00:39:18,356
Oh, wow. Great job, guys.
Good work, Deccy.
915
00:39:18,356 --> 00:39:19,858
Look at this.
Mate, the fish!
916
00:39:19,858 --> 00:39:21,560
Listen, it was all you
to begin with.
917
00:39:21,560 --> 00:39:23,395
I know how to cook a fillet of fish,
918
00:39:23,395 --> 00:39:25,897
but I don't know how to
present it this pretty.
919
00:39:25,897 --> 00:39:28,266
Grandpa! Come down here.
920
00:39:28,266 --> 00:39:30,001
Service, please.
921
00:39:30,001 --> 00:39:31,837
Here it is on a nice fancy plate.
922
00:39:31,837 --> 00:39:34,339
They had these guys all
dressed up in suits and stuff.
923
00:39:34,339 --> 00:39:35,907
It was at a... just another level.
924
00:39:35,907 --> 00:39:38,343
I mean, oh, two different worlds,
925
00:39:38,343 --> 00:39:40,746
like, my world and the world
down here.
926
00:39:40,746 --> 00:39:43,449
It's just, like, wow, amazing.
927
00:39:49,287 --> 00:39:50,656
JOCK: Thank you.
Thank you.
928
00:39:51,890 --> 00:39:53,425
Thanks.
ANDY: Thank you.
929
00:39:54,693 --> 00:39:56,194
OK, so from the blue team,
930
00:39:56,194 --> 00:39:58,464
a main of fish curry
with cumin rice.
931
00:40:00,699 --> 00:40:03,034
Hey, the skin on the fish
looks pretty good, huh?
932
00:40:03,034 --> 00:40:04,369
Yeah!
Yeah.
933
00:40:11,209 --> 00:40:13,144
It's a good piece of fish.
934
00:40:20,018 --> 00:40:21,953
The fish is cooked unbelievably.
935
00:40:21,953 --> 00:40:23,755
It's outrageous.
936
00:40:25,491 --> 00:40:27,993
Wow.
It's perfect.
937
00:40:27,993 --> 00:40:29,661
The rice is fantastic.
938
00:40:29,661 --> 00:40:33,098
The rice adds another
spice layer to the curry.
939
00:40:38,403 --> 00:40:40,105
That was a beautiful bowl of food.
940
00:40:40,105 --> 00:40:41,540
Really was.
941
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.
942
00:40:45,110 --> 00:40:47,613
Robbie's curry,
he's really good at it,
943
00:40:47,613 --> 00:40:48,814
we've seen it a few times,
944
00:40:49,080 --> 00:40:52,383
but I feel like today, though,
he's amped up the spice a
little bit,
945
00:40:52,383 --> 00:40:53,919
but you can tell it's his curry.
946
00:40:53,919 --> 00:40:57,422
What really took me by surprise
was the cook on the fish.
947
00:40:57,422 --> 00:40:59,057
Crispy skin,
948
00:40:59,057 --> 00:41:01,993
like, beautifully caramelised
and crispy on the top,
949
00:41:01,993 --> 00:41:04,996
no cook underneath, so it's,
like, skin the whole way,
950
00:41:04,996 --> 00:41:07,599
and it was cooked to perfection.
951
00:41:07,599 --> 00:41:10,902
It's, like, that's what chefs
are trying to look for all day long.
952
00:41:10,902 --> 00:41:16,608
My God, was that a good, good,
very good, competent plate of
food!
953
00:41:16,608 --> 00:41:18,276
This is exactly what
we were hoping for
954
00:41:18,276 --> 00:41:19,745
in bringing Sashi and Matt back.
955
00:41:19,745 --> 00:41:22,681
They take the bones of what
these amateur cooks have got,
956
00:41:22,681 --> 00:41:24,683
ie, you know, Robbie's curry,
957
00:41:24,683 --> 00:41:27,252
and they send it into
another stratosphere.
958
00:41:27,252 --> 00:41:29,120
In a three-hat restaurant,
that's getting sent...
959
00:41:29,120 --> 00:41:30,622
...getting sent out to tables.
960
00:41:30,622 --> 00:41:32,724
Like, you can't do it any better.
961
00:41:32,724 --> 00:41:34,292
Are we starting to see
something here?
962
00:41:34,292 --> 00:41:37,128
Robbie, Declan, are they, like,
the fish brothers?
963
00:41:37,128 --> 00:41:38,530
The fish whisperers?
964
00:41:38,530 --> 00:41:41,066
They're pretty good, aren't
they? Not too bad, huh?
965
00:41:41,066 --> 00:41:42,333
Absolutely perfect.
966
00:41:42,333 --> 00:41:44,069
(TENSE MUSIC)
967
00:41:44,069 --> 00:41:45,637
RHIANNON: The entrees took forever,
968
00:41:45,637 --> 00:41:48,406
so now everything's
just rush at this point
969
00:41:48,406 --> 00:41:50,776
to get the mains out.
970
00:41:50,776 --> 00:41:54,880
So it's just all systems go
to finish the pork.
971
00:41:54,880 --> 00:41:57,282
Antonio gets on the pork
972
00:41:57,282 --> 00:42:01,252
and he puts it all in rice
flour ready for deep-frying.
973
00:42:01,252 --> 00:42:03,855
Nice and crispy. Yum!
Yum!
974
00:42:03,855 --> 00:42:05,190
Mm!
975
00:42:05,190 --> 00:42:09,628
And I get onto the deep-fry,
'cause I kind of know what I want.
976
00:42:09,628 --> 00:42:10,996
Crispy pork's crispy.
977
00:42:10,996 --> 00:42:12,363
It's looking good.
978
00:42:13,599 --> 00:42:15,433
So, got to try and get 'em
in threes.
979
00:42:15,433 --> 00:42:17,068
Oh, in threes, OK. Yeah.
980
00:42:17,068 --> 00:42:19,705
There's been a couple of counts
throughout the cook
981
00:42:19,705 --> 00:42:20,972
on this bloody pork,
982
00:42:20,972 --> 00:42:23,308
but we've just got to get this
on the plate.
983
00:42:24,409 --> 00:42:27,245
MATT: We need the sauce on the
bottom, so a nice, generous amount.
984
00:42:27,245 --> 00:42:28,313
That's just the pork reduction.
985
00:42:28,680 --> 00:42:31,082
We've got the fried pork -
looking good, really nice
colour on it.
986
00:42:31,082 --> 00:42:32,517
So that off to the side.
987
00:42:32,517 --> 00:42:34,886
And then we've got all of our
green mango portions here.
988
00:42:34,886 --> 00:42:37,288
OK.
We good? OK. Let's go!
989
00:42:37,288 --> 00:42:39,925
Alright, service on those four, please.
990
00:42:39,925 --> 00:42:41,426
I'm not gonna lie,
991
00:42:41,426 --> 00:42:42,761
I'm still anxious.
992
00:42:42,761 --> 00:42:44,395
How many we got?
How many we have?
993
00:42:44,395 --> 00:42:46,197
Let's have a look here.
How many we got?
994
00:42:46,197 --> 00:42:47,432
You got enough?
GRACE: Service, please.
995
00:42:47,432 --> 00:42:49,968
PHIL: If any of them need more
pork and you have it,
996
00:42:49,968 --> 00:42:50,969
can you put some in?
997
00:42:50,969 --> 00:42:53,504
I'm really hoping my team can count.
998
00:42:53,504 --> 00:42:57,909
How many have we got left?
Have they been sent already?
No.
999
00:42:57,909 --> 00:42:59,845
(SOMBRE MUSIC)
1000
00:42:59,845 --> 00:43:01,179
JOCK: Thank you.
MELISSA: Thank you.
1001
00:43:06,384 --> 00:43:07,719
It's tiny.
1002
00:43:07,719 --> 00:43:09,755
I have all the pork.
1003
00:43:09,755 --> 00:43:11,589
70g of pork on my plate.
1004
00:43:11,589 --> 00:43:13,692
(TENSE MUSIC)
1005
00:43:25,270 --> 00:43:26,705
GRACE: Alright,
service on those four, please.
1006
00:43:36,614 --> 00:43:37,849
JOCK: Thank you.
MELISSA: Thank you.
1007
00:43:39,184 --> 00:43:40,852
The main from the green team,
1008
00:43:40,852 --> 00:43:43,254
braised pork belly
with green mango.
1009
00:43:45,123 --> 00:43:46,858
Slightly rustic in appearance.
1010
00:43:50,195 --> 00:43:51,963
(SUSPENSEFUL MUSIC)
1011
00:43:57,769 --> 00:43:59,871
70g of pork on my plate.
1012
00:44:00,872 --> 00:44:01,840
Yeah, it's tiny.
1013
00:44:01,840 --> 00:44:06,077
Well, it's inconsistent
in portioning.
1014
00:44:06,077 --> 00:44:08,780
I had six pieces,
'cause I ate one just then.
1015
00:44:08,780 --> 00:44:10,749
So you had six pieces?
Yeah.
1016
00:44:10,749 --> 00:44:13,018
Let me just check that bit
to see if it's OK.
1017
00:44:13,018 --> 00:44:15,220
(LAUGHS) You should.
1018
00:44:15,220 --> 00:44:17,889
There are lots of big flavours,
lots of lush textures,
1019
00:44:17,889 --> 00:44:20,491
lots going on, there's some
good technique going on here,
1020
00:44:20,491 --> 00:44:22,160
but is it a complete bowl of
food?
1021
00:44:22,160 --> 00:44:25,864
My pork was cooked nicely, but
it was a little bit light-on.
1022
00:44:25,864 --> 00:44:28,066
I thought it was a bit measly.
I had three.
1023
00:44:28,066 --> 00:44:29,267
Well, most if it is salad.
1024
00:44:29,267 --> 00:44:32,738
It was light and easy to eat.
1025
00:44:32,738 --> 00:44:35,573
I feel like there was nice
flavours going on here,
1026
00:44:35,573 --> 00:44:36,641
no doubt about it.
1027
00:44:36,641 --> 00:44:39,344
I just feel like the
composition is a little out.
1028
00:44:39,344 --> 00:44:40,879
Um, the salad,
1029
00:44:40,879 --> 00:44:43,481
like, there is so much
going on there,
1030
00:44:43,481 --> 00:44:44,682
in a really good way,
1031
00:44:44,682 --> 00:44:47,318
but I think, you know,
there's room for improvement.
1032
00:44:47,318 --> 00:44:48,319
I think...
1033
00:44:48,319 --> 00:44:51,056
What I was hoping for here
for the green team
1034
00:44:51,056 --> 00:44:54,292
was that the main would come
out and just blow it out of the water.
1035
00:44:54,292 --> 00:44:55,460
Yeah.
1036
00:44:57,695 --> 00:44:58,897
GRACE: Quick, keep going, guys.
1037
00:45:00,098 --> 00:45:02,300
CATH: Well done, guys.
Thanks, Cath.
1038
00:45:03,334 --> 00:45:06,404
Good to go. Thank you very
much. MATT: Done.
1039
00:45:06,404 --> 00:45:08,306
Oh, my goodness!
1040
00:45:08,306 --> 00:45:10,475
Well done.
Good work, mate.
1041
00:45:12,377 --> 00:45:14,445
What a push.
Thank you.
1042
00:45:14,445 --> 00:45:17,148
Buddy.
Well done, you guys.
1043
00:45:18,817 --> 00:45:21,119
Teamwork makes the dream work,
1044
00:45:21,119 --> 00:45:23,922
and that sentiment couldn't be
any truer than today.
1045
00:45:23,922 --> 00:45:29,027
We loved watching all of you
learn from two MasterChef legends.
1046
00:45:29,027 --> 00:45:32,363
Everyone give Matt and Sashi
a huge round of applause.
1047
00:45:35,867 --> 00:45:38,236
Well done, legends.
1048
00:45:38,236 --> 00:45:39,905
Legends!
1049
00:45:41,506 --> 00:45:43,909
I know you're all eager to find
out which team
1050
00:45:43,909 --> 00:45:45,877
is heading into
tomorrow's Immunity Challenge,
1051
00:45:45,877 --> 00:45:47,846
so shall we see how you went?
1052
00:45:47,846 --> 00:45:49,414
Yep.
1053
00:45:49,414 --> 00:45:51,282
Kicking off with the entrees,
1054
00:45:51,282 --> 00:45:55,586
green team, your eggplant
was cooked beautifully.
1055
00:45:57,088 --> 00:45:59,390
Blue team...
1056
00:46:00,391 --> 00:46:03,494
...your entree looked spectacular
1057
00:46:03,494 --> 00:46:06,064
and every element was perfect.
1058
00:46:08,366 --> 00:46:10,001
So fairly equal so far.
1059
00:46:10,001 --> 00:46:12,037
So it came down to the mains.
1060
00:46:15,373 --> 00:46:17,042
Green team.
1061
00:46:17,042 --> 00:46:19,577
You had some nice flavours
going on there.
1062
00:46:21,179 --> 00:46:25,616
But the pork serve was inconsistent.
1063
00:46:25,616 --> 00:46:28,286
The attention to detail was lacking.
1064
00:46:31,022 --> 00:46:32,423
Blue team,
1065
00:46:32,423 --> 00:46:36,727
the spices in the curry and the
rice, phenomenal.
1066
00:46:38,429 --> 00:46:39,630
But...
1067
00:46:40,765 --> 00:46:42,233
...that fish...
1068
00:46:42,233 --> 00:46:45,336
...Robbie, Declan...
1069
00:46:46,905 --> 00:46:48,173
...talk about a dream team.
1070
00:46:48,173 --> 00:46:50,241
It was perfect!
1071
00:46:50,241 --> 00:46:53,144
(SOARING MUSIC)
1072
00:46:53,144 --> 00:46:59,817
Every single piece of fish
was cooked to perfection.
1073
00:47:01,086 --> 00:47:04,455
We couldn't have done it better
ourselves with that dish.
1074
00:47:04,455 --> 00:47:06,224
There were no complaints,
1075
00:47:06,224 --> 00:47:08,960
and that's why, blue team,
you have won the challenge.
1076
00:47:08,960 --> 00:47:11,963
(UPLIFTING MUSIC)
1077
00:47:19,837 --> 00:47:22,107
Well done, blue team.
1078
00:47:22,107 --> 00:47:24,309
You've won yourselves a spot
next to Malissa
1079
00:47:24,309 --> 00:47:26,611
in tomorrow's Immunity Challenge.
1080
00:47:26,611 --> 00:47:30,481
But everyone, across the board,
well done today.
1081
00:47:30,481 --> 00:47:32,850
Your very first Service Challenge.
1082
00:47:32,850 --> 00:47:34,219
You've all smashed it.
1083
00:47:34,219 --> 00:47:35,686
Well done.
Well done, guys.
1084
00:47:35,686 --> 00:47:38,523
(INDISTINCT CHATTER)
1085
00:47:42,527 --> 00:47:44,896
They're a great bunch.
Yeah, good, good.
1086
00:47:44,896 --> 00:47:46,664
They're awesome, yeah.
1087
00:47:46,664 --> 00:47:48,566
It's a chapter they'll never,
ever, ever forget.
1088
00:47:48,566 --> 00:47:49,667
WOMAN: Amazing!
1089
00:47:49,667 --> 00:47:52,570
NARRATOR: Tomorrow night
on MasterChef Australia...
1090
00:47:52,570 --> 00:47:54,805
MELISSA: One of you
will be up against
1091
00:47:54,805 --> 00:47:56,707
a bona fide legend of the kitchen
1092
00:47:56,707 --> 00:47:58,509
for a chance to win...
1093
00:47:58,509 --> 00:48:00,478
This guy.
...an immunity pin.
1094
00:48:00,478 --> 00:48:05,383
Now is not the time
to chicken out...
1095
00:48:06,817 --> 00:48:08,519
Who doesn't love a roast chook?
1096
00:48:08,519 --> 00:48:10,788
...because
there's not one
1097
00:48:10,788 --> 00:48:13,191
but two types
of immunity
1098
00:48:13,191 --> 00:48:14,392
up for grabs.
1099
00:48:14,392 --> 00:48:15,893
THEO: By hook
or by chook,
1100
00:48:15,893 --> 00:48:17,996
I'm gonna
to get this done.
1101
00:48:27,805 --> 00:48:30,108
Captions by Red Bee Media