1 00:00:00,000 --> 00:00:00,440 the fun bunch. Thank 2 00:00:00,440 --> 00:00:00,880 the fun bunch. Thank Woody. 3 00:00:00,440 --> 00:00:00,880 the fun bunch. Thank Woody. APPLAUSE. 4 00:00:01,000 --> 00:00:06,000 ANNOUNCER: Previously on MasterChef Australia... 5 00:00:06,000 --> 00:00:08,120 (CHEERING AND APPLAUSE) 6 00:00:08,120 --> 00:00:11,160 ..it was an unbelievable Pressure Test... 7 00:00:11,160 --> 00:00:13,000 ANDY: Yeah! 8 00:00:13,000 --> 00:00:15,400 (LAUGHS) Oh! 9 00:00:15,400 --> 00:00:17,320 RALPH: Are you serious? Oh, my God! 10 00:00:17,320 --> 00:00:20,760 ..re-creating a Viennetta from a visionary. 11 00:00:20,760 --> 00:00:23,640 DECLAN: This is next level. This is MasterChef. 12 00:00:23,640 --> 00:00:27,480 They gave this nostalgic dessert a good crack. 13 00:00:27,480 --> 00:00:29,480 Shh! 14 00:00:30,480 --> 00:00:32,240 (CRUNCH!) 15 00:00:32,240 --> 00:00:33,600 ANDY: Yeah, baby. 16 00:00:33,600 --> 00:00:35,400 JOCK: So impressed. 17 00:00:35,400 --> 00:00:36,840 Flavour-wise, nailed it. 18 00:00:36,840 --> 00:00:41,160 But it was the end of the journey for Alice. 19 00:00:41,160 --> 00:00:43,920 (APPLAUSE AND CHEERING) 20 00:00:43,920 --> 00:00:48,200 Tonight, it's a classic Service Challenge. 21 00:00:48,200 --> 00:00:50,720 THEO: It's so nostalgic to me. It's crazy. 22 00:00:50,720 --> 00:00:54,320 And they're going old school. 23 00:00:57,600 --> 00:01:00,560 (VIBRANT MUSIC) 24 00:01:04,480 --> 00:01:08,000 PHIL: Here we are in the burbs. ADI: Yeah. This is exciting! 25 00:01:08,000 --> 00:01:09,480 Where are we going? 26 00:01:09,480 --> 00:01:11,640 What is it gonna be? 27 00:01:11,640 --> 00:01:13,320 CATH: Today's a new day. 28 00:01:13,320 --> 00:01:16,000 We know that it's an offsite Service Challenge. 29 00:01:16,000 --> 00:01:18,560 So just wondering where we're going. 30 00:01:18,560 --> 00:01:19,960 RHIANNON: Gonna be fun. CATH: I know. 31 00:01:19,960 --> 00:01:21,440 I love Team Challenge. I know! 32 00:01:21,440 --> 00:01:23,440 (SERENE MUSIC) 33 00:01:34,960 --> 00:01:36,720 Oh, look! Oh, wow. 34 00:01:36,720 --> 00:01:39,120 (LAUGHS) Oh, my gosh! 35 00:01:39,120 --> 00:01:41,320 Mei Jing! 36 00:01:41,320 --> 00:01:43,600 MALISSA: Chinese! BRENT: Yum! 37 00:01:43,600 --> 00:01:45,360 Love Chinese! Yum! 38 00:01:45,360 --> 00:01:47,280 Oh, wow. 39 00:01:47,280 --> 00:01:50,320 This reminds me of where I used to go eat as a kid! 40 00:01:50,320 --> 00:01:52,320 CATH: This is gonna be fun. RHIANNON: Yeah. 41 00:01:53,320 --> 00:01:55,520 ANDY: Hello! JOCK: Hello. 42 00:01:55,520 --> 00:01:56,800 Morning. 43 00:01:56,800 --> 00:01:58,800 Ah, good morning! Good morning. 44 00:01:58,800 --> 00:02:01,520 MALISSA: Wow! Look at this. How cool! 45 00:02:01,520 --> 00:02:03,000 (THEO LAUGHS) 46 00:02:04,000 --> 00:02:08,000 MALISSA: We're in this very nostalgic, old-school 47 00:02:08,000 --> 00:02:09,760 Chinese restaurant. 48 00:02:09,760 --> 00:02:12,520 This restaurant reminds me of a place where 49 00:02:12,520 --> 00:02:14,560 my dad used to take us for takeout 50 00:02:14,560 --> 00:02:17,560 and it looked exactly the same as this. 51 00:02:17,560 --> 00:02:20,200 I think everyone has endless memories 52 00:02:20,200 --> 00:02:22,760 of eating at local Chinese takeaway. 53 00:02:24,560 --> 00:02:27,080 Morning, you lot. ALL: Morning! 54 00:02:27,080 --> 00:02:29,720 Welcome to Mei Jing Chinese Restaurant 55 00:02:29,720 --> 00:02:32,720 right here in the heart of suburban Melbourne. 56 00:02:32,720 --> 00:02:34,720 Now, before we get any further, 57 00:02:34,720 --> 00:02:37,960 I'd just like to apologise Mel can't be with us today. 58 00:02:37,960 --> 00:02:41,360 Unfortunately, she's not feeling very well. 59 00:02:41,360 --> 00:02:43,400 Hi! (LAUGHTER) 60 00:02:44,880 --> 00:02:47,360 I didn't see you! 61 00:02:47,360 --> 00:02:48,960 (ALL LAUGH) 62 00:02:50,920 --> 00:02:53,760 Ta-da! 63 00:02:53,760 --> 00:02:56,160 Ta-da! (LAUGHS) 64 00:02:56,160 --> 00:02:59,120 This is my wardrobe for today, so thank you. 65 00:02:59,120 --> 00:03:00,320 OK. 66 00:03:00,320 --> 00:03:04,480 Can you believe that the first-ever Chinese restaurant in Australia 67 00:03:04,480 --> 00:03:06,720 was in 1854? 68 00:03:06,720 --> 00:03:08,120 Wow. Wow! 69 00:03:08,120 --> 00:03:10,600 There are local restaurants like this 70 00:03:10,600 --> 00:03:14,640 in pretty much every town across the country. 71 00:03:14,640 --> 00:03:17,240 Theo, you been to a restaurant like this before? 72 00:03:17,240 --> 00:03:19,160 I've been to this restaurant before. 73 00:03:19,160 --> 00:03:20,840 Stop it! (LAUGHTER) 74 00:03:20,840 --> 00:03:23,720 I grew up just across the road. I reckon I've been here 100 times. 75 00:03:23,720 --> 00:03:25,520 (LAUGHTER) Legit. Legit. 76 00:03:25,520 --> 00:03:26,920 It's hilarious. 77 00:03:26,920 --> 00:03:28,800 This is your local? Yeah, yeah. 78 00:03:28,800 --> 00:03:30,960 (MELISSA LAUGHS) What's your go-to? 79 00:03:30,960 --> 00:03:32,280 Number 72. 80 00:03:32,280 --> 00:03:33,760 Yeah. (ALL LAUGH) 81 00:03:33,760 --> 00:03:35,160 We'd order everything. Yeah. 82 00:03:35,160 --> 00:03:37,040 Mate, you've got a bit of an advantage today. 83 00:03:37,040 --> 00:03:38,880 Technically, you're playing at home. 84 00:03:38,880 --> 00:03:40,320 CONTESTANTS: Yeah! Home-ground advantage. Yeah. 85 00:03:40,320 --> 00:03:43,520 And whatever today's challenge is, it's yours to lose, buddy. 86 00:03:43,520 --> 00:03:45,400 Oh, no! Don't say that. 87 00:03:47,120 --> 00:03:49,160 I'm getting hungry, so let's get into it, shall we? 88 00:03:49,160 --> 00:03:52,040 It's a Team Challenge, OK? 89 00:03:52,040 --> 00:03:53,920 Do you know how this works? CATH: Yeah. 90 00:03:53,920 --> 00:03:55,560 Alright. Don't peek! Here we go. 91 00:03:55,560 --> 00:03:57,720 Ladies first. OK. Yeah. 92 00:03:57,720 --> 00:03:59,320 MELISSA: If you have the white apron, 93 00:03:59,320 --> 00:04:02,760 that means you're not cooking today. 94 00:04:02,760 --> 00:04:04,320 MALISSA: Ohh! 95 00:04:05,400 --> 00:04:08,600 ADI: Oh! (JOCK LAUGHS) 96 00:04:08,600 --> 00:04:10,040 Damn. 97 00:04:10,040 --> 00:04:11,680 I'm bummed about that. 98 00:04:11,680 --> 00:04:13,520 Love cooking Chinese. 99 00:04:17,040 --> 00:04:19,800 (DECLAN LAUGHS) 100 00:04:19,800 --> 00:04:22,440 Alright, guys, into your teams, please. 101 00:04:22,440 --> 00:04:24,160 Red team! 102 00:04:25,520 --> 00:04:28,480 Alright. Adi, you pulled the elusive white apron. 103 00:04:28,480 --> 00:04:31,760 That means no cooking for you today. Yeah. 104 00:04:31,760 --> 00:04:34,160 Instead, you'll be picking a team to back. 105 00:04:35,160 --> 00:04:38,280 But first, let's describe today's challenge. 106 00:04:38,280 --> 00:04:39,280 Yeah. 107 00:04:39,280 --> 00:04:43,440 On the menu at Mei Jing are some tasty Chinese classics 108 00:04:43,440 --> 00:04:45,680 that most of us know and love. 109 00:04:46,680 --> 00:04:50,360 In your teams, you must choose three dishes from the menu - 110 00:04:50,360 --> 00:04:52,800 an entree, a main and a dessert. 111 00:04:52,800 --> 00:04:53,840 Oh! OK. 112 00:04:53,840 --> 00:04:54,960 Oh, wow. 113 00:04:54,960 --> 00:04:57,120 And then make them your own. 114 00:04:57,120 --> 00:04:58,560 You have your teams 115 00:04:58,560 --> 00:05:01,160 and for today you'll need to assign a team captain as well. 116 00:05:01,160 --> 00:05:02,200 Now. 117 00:05:02,200 --> 00:05:04,480 MALISSA: Right, who wants to be team captain? 118 00:05:04,480 --> 00:05:06,040 Any volunteers? THEO: I'll go. 119 00:05:06,040 --> 00:05:07,840 I'm glad you're my team. Hometown advantage. 120 00:05:07,840 --> 00:05:09,360 OK. Yeah. You know the restaurant. 121 00:05:09,360 --> 00:05:11,080 I do have a few. RALPH: Recipes? 122 00:05:11,080 --> 00:05:12,240 Yeah. Yeah. 123 00:05:12,240 --> 00:05:14,280 GRACE: Do you feel confident? OK. Yep. 124 00:05:14,280 --> 00:05:17,880 OK, guys, who's it going to be? 125 00:05:17,880 --> 00:05:19,400 Rue. 126 00:05:19,400 --> 00:05:21,760 Wonderful. And red? 127 00:05:21,760 --> 00:05:24,480 Theo. Excellent. CATH: Yeah! 128 00:05:24,480 --> 00:05:26,040 The hometown advantage! Oh! 129 00:05:26,040 --> 00:05:28,480 The prodigal son returns! 130 00:05:28,480 --> 00:05:30,080 I know where the bathrooms are. 131 00:05:30,080 --> 00:05:32,200 (ALL LAUGH) 132 00:05:32,200 --> 00:05:34,040 Please come and grab a menu. 133 00:05:34,040 --> 00:05:35,880 Thank you. 134 00:05:37,320 --> 00:05:39,280 Righto, guys. This is how it's gonna play out. 135 00:05:39,280 --> 00:05:40,840 You've got two and a half hours 136 00:05:40,840 --> 00:05:42,680 before the service for your entree begins. 137 00:05:43,680 --> 00:05:47,400 Each team, they'll be feeding 50 diners plus us. 138 00:05:47,400 --> 00:05:48,720 Whoa! 139 00:05:50,320 --> 00:05:52,960 The team who cooks us the best three-course meal, 140 00:05:52,960 --> 00:05:55,680 they'll go into tomorrow's Immunity Challenge. 141 00:05:55,680 --> 00:06:00,360 Right. Adi, decision time. You know all the details. 142 00:06:00,360 --> 00:06:02,600 Which way are you gonna go? 143 00:06:02,600 --> 00:06:04,760 Um... 144 00:06:04,760 --> 00:06:07,040 ..I'm gonna have to go with red team today. 145 00:06:07,040 --> 00:06:10,120 Right! If they win, you go into immunity. 146 00:06:10,120 --> 00:06:11,120 Yeah. 147 00:06:11,120 --> 00:06:13,040 But if they lose, you're obviously done. 148 00:06:13,040 --> 00:06:14,760 Come on, guys. 149 00:06:14,760 --> 00:06:16,960 Righto, guys, best of luck. Your time starts now. 150 00:06:16,960 --> 00:06:19,200 Whoo! (APPLAUSE) 151 00:06:20,440 --> 00:06:22,720 Go! Let's go! Let's go. Let's have a look. 152 00:06:22,720 --> 00:06:24,720 Alright, guys, let's have a look. What have we got? 153 00:06:24,720 --> 00:06:26,840 I've seen this kitchen, walked past it many times, 154 00:06:26,840 --> 00:06:30,200 but I've never stepped foot in it, so this is quite daunting for me. 155 00:06:30,200 --> 00:06:31,760 First off, let's go entree. OK. Alright. 156 00:06:31,760 --> 00:06:35,920 I'm with Brent, Robbie, Malissa, Declan and Cath. 157 00:06:35,920 --> 00:06:38,480 Red team, red emperor, you know? It's perfect for Chinese. 158 00:06:38,480 --> 00:06:41,080 Who knows a chicken and sweet corn soup recipe? 159 00:06:41,080 --> 00:06:43,640 Who knows a san choy bow recipe? I know san choy bow. 160 00:06:43,640 --> 00:06:45,680 Maybe we go san choy bow. Yeah, yeah, yeah. 161 00:06:45,680 --> 00:06:47,960 Pork san choy bow for entree. OK. Yep. 162 00:06:47,960 --> 00:06:50,560 The challenge today is to pick something off the menu, 163 00:06:50,560 --> 00:06:52,000 which I'm quite familiar with, 164 00:06:52,000 --> 00:06:54,200 and re-create an entree, main and dessert. 165 00:06:54,200 --> 00:06:56,320 So, main, we've got sweet and sour pork or... 166 00:06:56,320 --> 00:06:57,880 BOTH: Or beef and black bean. 167 00:06:57,880 --> 00:07:00,400 What do you think, Robbie? The beef and black bean is easier. 168 00:07:00,400 --> 00:07:02,440 Yeah! Oh, that's an oldie but a goodie. 169 00:07:02,440 --> 00:07:04,680 Beef and black bean. Alright. Oh, I love that. 170 00:07:04,680 --> 00:07:07,040 Nostalgia Week is hitting home now, you know. 171 00:07:07,040 --> 00:07:10,200 Now, dessert. Lychee and ice cream, mango pancake... 172 00:07:10,200 --> 00:07:13,120 There's a lot of things on this menu that resonate with me. 173 00:07:13,120 --> 00:07:14,520 Pineapple fritter with ice cream. 174 00:07:14,520 --> 00:07:16,120 Lychee and ice cream? Lychee and ice cream. 175 00:07:16,120 --> 00:07:17,600 I reckon that looks good. Yeah. 176 00:07:17,600 --> 00:07:19,840 This is where I would go for Chinese takeaway. 177 00:07:19,840 --> 00:07:21,240 It's exactly this menu. 178 00:07:21,240 --> 00:07:22,680 Lychee and ice cream. 179 00:07:22,680 --> 00:07:25,160 I need to make sure we're picking the menu's best dishes. 180 00:07:25,160 --> 00:07:26,960 We can do our own little spin on that. 181 00:07:26,960 --> 00:07:28,320 Yeah! I reckon. 182 00:07:28,320 --> 00:07:31,320 And working out what we can do to elevate them a little bit. 183 00:07:31,320 --> 00:07:33,040 Guys, I'm gonna leave this with you. 184 00:07:33,040 --> 00:07:35,160 I'm gonna go to Coles and get the pork mince. 185 00:07:35,160 --> 00:07:36,600 Get that, come back. Yep. 186 00:07:36,600 --> 00:07:38,880 Alright. Sweet. Alright. I'll see you soon. OK. 187 00:07:38,880 --> 00:07:42,360 OK, so main. Who would do main? Ralph? 188 00:07:42,360 --> 00:07:44,320 Yeah, I could do main. Sweet and sour pork. 189 00:07:44,320 --> 00:07:45,800 And, Phil? 190 00:07:45,800 --> 00:07:48,880 I put my hand up to be captain today. 191 00:07:48,880 --> 00:07:52,080 Antonio and I would do, um, dessert. 192 00:07:52,080 --> 00:07:55,320 I will have you and Grace doing entrees. 193 00:07:55,320 --> 00:07:56,800 GRACE: Yeah. Yep. 194 00:07:56,800 --> 00:08:00,440 Because I actually want to push myself outside of my comfort zone. 195 00:08:00,440 --> 00:08:03,200 I am quite soft. 196 00:08:03,200 --> 00:08:07,560 So I need to make sure that I step up and take charge today. 197 00:08:07,560 --> 00:08:09,400 What are you thinking? Pineapple fritters with ice cream. 198 00:08:09,400 --> 00:08:10,920 That's a good one. Yeah. 199 00:08:10,920 --> 00:08:12,840 Straightaway when we open the menu, 200 00:08:12,840 --> 00:08:15,160 the first thing to jump out to us 201 00:08:15,160 --> 00:08:17,320 is the pineapple fritter with ice cream. 202 00:08:17,320 --> 00:08:19,920 Entrees? We've got spring rolls. 203 00:08:19,920 --> 00:08:21,120 RALPH: Spring rolls. Yeah. 204 00:08:21,120 --> 00:08:22,960 Pork and prawn. Yeah. Pork and prawn. 205 00:08:22,960 --> 00:08:24,600 OK. Absolutely. OK. 206 00:08:24,600 --> 00:08:26,840 We do with spring rolls with a sweet and sour sauce. 207 00:08:26,840 --> 00:08:28,720 And then you guys do a lemon chicken. 208 00:08:28,720 --> 00:08:31,000 Yeah, but if we do lemon chicken, we'll do fried rice. 209 00:08:31,000 --> 00:08:34,680 For our main, we're making, um, some lemon chicken with fried rice. 210 00:08:34,680 --> 00:08:37,000 Would you want to get fried and fried? 211 00:08:37,000 --> 00:08:38,360 What's your fresh element? 212 00:08:38,360 --> 00:08:40,280 I'm just a little bit worried. 213 00:08:40,280 --> 00:08:43,600 We're frying some spring rolls, frying some chicken, 214 00:08:43,600 --> 00:08:45,640 frying a pineapple fritter. 215 00:08:45,640 --> 00:08:47,640 Like, think about it, if you went to a restaurant, 216 00:08:47,640 --> 00:08:50,760 would you be like, "I want fried spring rolls, I want fried chicken." 217 00:08:50,760 --> 00:08:52,840 They didn't say we have to stick to the original. 218 00:08:52,840 --> 00:08:54,400 They said our twist on it. 219 00:08:54,400 --> 00:08:57,000 ANTONIO: We can just sear the chicken and still use the sauce. 220 00:08:57,000 --> 00:08:58,880 It doesn't have to be deep-fried and, you know... 221 00:08:58,880 --> 00:09:01,160 Yeah. Maybe we can get rid of the 'fried' on here. 222 00:09:01,160 --> 00:09:03,560 OK. Yep. Alright. If you're happy, go with that. 223 00:09:03,560 --> 00:09:04,760 Yep. Go with that. 224 00:09:04,760 --> 00:09:09,640 As team captain, I have decided to drop the fried chicken 225 00:09:09,640 --> 00:09:11,520 and instead adding our own twist to it 226 00:09:11,520 --> 00:09:13,840 and do lemon chicken with grilled chicken. 227 00:09:13,840 --> 00:09:16,400 So I'm going to Coles to pick up some proteins for us. 228 00:09:16,400 --> 00:09:17,880 Oh, OK. We'll get prepping. 229 00:09:17,880 --> 00:09:19,320 Thank you. Let's go. 230 00:09:19,320 --> 00:09:20,600 OK. Come on, guys. 231 00:09:22,640 --> 00:09:24,040 THEO: Alright. 232 00:09:25,160 --> 00:09:26,880 So I run in. 233 00:09:26,880 --> 00:09:28,960 I need to get all these proteins 234 00:09:28,960 --> 00:09:33,800 and I quickly grab my chicken thigh for our lemon chicken. 235 00:09:33,800 --> 00:09:34,880 OK. 236 00:09:34,880 --> 00:09:36,280 Then I run to the deli. 237 00:09:36,280 --> 00:09:38,280 Hi! How are you? Hello. 238 00:09:38,280 --> 00:09:40,160 I am looking for some prawns. 239 00:09:40,160 --> 00:09:42,880 I recommend our raw black tiger prawns. 240 00:09:42,880 --> 00:09:43,880 Yeah? 241 00:09:43,880 --> 00:09:45,560 They're 100% responsibly sourced 242 00:09:45,560 --> 00:09:47,600 and they'll go delicious in your dish. 243 00:09:47,600 --> 00:09:50,360 Alright. OK, that sounds perfect. We'll get about two kilos of that. 244 00:09:50,360 --> 00:09:52,360 Two kilos? No problem. We'll get that ready for you. 245 00:09:52,360 --> 00:09:56,240 THEO: So, for entree, we've chosen san choy bow. 246 00:09:56,240 --> 00:09:57,640 I need to get some pork mince. 247 00:09:59,360 --> 00:10:01,240 OK. Pork mince. 248 00:10:03,800 --> 00:10:07,200 I found what I need and now I need to get back to my team 249 00:10:07,200 --> 00:10:09,600 because they need me right now, so I need to move. 250 00:10:11,360 --> 00:10:12,600 BRENT: Alrighty. 251 00:10:12,600 --> 00:10:16,200 We need shallots, we need cabbage. GRACE: Lettuce! 252 00:10:16,200 --> 00:10:17,480 Need oyster sauce. 253 00:10:19,680 --> 00:10:21,480 Soy. 254 00:10:21,480 --> 00:10:23,640 See what we can do with that. 255 00:10:25,120 --> 00:10:27,800 THEO: Oh, look at that cos. It's beautiful. Looking good. 256 00:10:27,800 --> 00:10:30,480 So I'm back with my team now and everyone seems organised. 257 00:10:30,480 --> 00:10:35,720 I have Brent and Malissa chopping up ingredients for the entree. 258 00:10:35,720 --> 00:10:37,280 Declan's cutting up the meat. 259 00:10:37,280 --> 00:10:38,600 Keep it thin like that. 260 00:10:38,600 --> 00:10:39,920 Yeah. Perfect. Yeah. Really nice. 261 00:10:39,920 --> 00:10:42,600 Uh, Robbie's cutting up the vegetables for our main. 262 00:10:42,600 --> 00:10:45,840 Cath is out the front working on her creme anglaise for her ice cream. 263 00:10:45,840 --> 00:10:47,240 OK. Now... 264 00:10:47,240 --> 00:10:48,920 The cos was a great idea, I think. 265 00:10:48,920 --> 00:10:50,640 Yeah, I think they look a bit nicer. 266 00:10:50,640 --> 00:10:54,080 Yeah. It's more fun to eat a long boat like that. Yeah. 267 00:10:54,080 --> 00:10:57,160 San choy bow, it's a classic and we're gonna try and jazz it up. 268 00:10:57,160 --> 00:10:58,600 We're working on that right now 269 00:10:58,600 --> 00:11:01,280 to figure out exactly how we're gonna elevate it a little bit. 270 00:11:01,280 --> 00:11:04,040 We could make a real nice chilli crunch... 271 00:11:04,040 --> 00:11:05,200 Yeah? 272 00:11:05,200 --> 00:11:07,880 ..thing to go on with the san choy bow to top it off. 273 00:11:07,880 --> 00:11:11,920 Szechuan peppers, chillis, ginger, garlic, sesame seeds... 274 00:11:11,920 --> 00:11:13,440 Yep. ..peanuts all the way through it. 275 00:11:13,440 --> 00:11:15,040 OK. Pour it over the top. 276 00:11:15,040 --> 00:11:17,400 Great. That sounds good. JOCK: Alright, boys. 277 00:11:17,400 --> 00:11:18,760 Hey. Howdy. How are we? 278 00:11:18,760 --> 00:11:19,760 What's happening? 279 00:11:19,760 --> 00:11:22,240 We have san choy bow for our entree. Yep. 280 00:11:22,240 --> 00:11:24,400 Ohh! That was my pick! Yeah. 281 00:11:24,400 --> 00:11:25,600 Oh, yeah? Yeah! 282 00:11:25,600 --> 00:11:27,400 What's the mince? Pork mince. 283 00:11:27,400 --> 00:11:29,480 We're gonna put some mushrooms in there, spring onion, 284 00:11:29,480 --> 00:11:30,840 some ginger, garlic. 285 00:11:30,840 --> 00:11:32,800 Make that a rich, rich san choy bow. 286 00:11:32,800 --> 00:11:35,200 If you're gonna do san choy bow, let's jack it. 287 00:11:35,200 --> 00:11:37,360 Load it, yeah. Like, what are you amping up? 288 00:11:37,360 --> 00:11:40,840 Maybe like a Szechuan chilli oil crunch, peanut... 289 00:11:40,840 --> 00:11:42,880 Now we're talking. Jack it up a bit. 290 00:11:42,880 --> 00:11:44,640 This is your local? 100%. 291 00:11:44,640 --> 00:11:46,360 You're also probably gonna be cooking for people 292 00:11:46,360 --> 00:11:47,840 that you're normally eating with. 293 00:11:47,840 --> 00:11:50,000 (LAUGHS) I agree. Don't let them down. 294 00:11:50,000 --> 00:11:51,280 Alright. Thanks, mate. 295 00:11:51,280 --> 00:11:53,720 Good luck. Thanks, guys. Cheers. 296 00:11:53,720 --> 00:11:55,320 Behind you, Gracie. 297 00:11:55,320 --> 00:11:57,680 We need to chop garlic and ginger. Yeah, let's get that. 298 00:11:57,680 --> 00:11:59,880 I'll prep this, then process it all at the same time. 299 00:11:59,880 --> 00:12:01,880 Yeah. We've got a fair bit to do. Yeah. 300 00:12:01,880 --> 00:12:04,800 So today for entree, purple team are cooking 301 00:12:04,800 --> 00:12:07,080 spring rolls with a sweet and sour dipping sauce. 302 00:12:07,080 --> 00:12:09,840 We're gonna have to cook the pork. Prawns as well. 303 00:12:09,840 --> 00:12:12,880 Put the veggies in. Then we put the oyster and soy. 304 00:12:12,880 --> 00:12:15,320 Wrap the wrappers and then they need to get deep-fried. 305 00:12:15,320 --> 00:12:16,320 Yep. 306 00:12:16,320 --> 00:12:19,200 One of my aunties used to love making spring rolls 307 00:12:19,200 --> 00:12:22,360 and now I make spring rolls quite a lot. 308 00:12:23,360 --> 00:12:24,760 Yeah, perfect. That's good? 309 00:12:24,760 --> 00:12:26,240 Yeah, I don't want it mince-mince. Yep. 310 00:12:26,240 --> 00:12:27,640 I still want to have texture. Alright. 311 00:12:27,640 --> 00:12:29,120 And I can do it in bulk. 312 00:12:29,120 --> 00:12:31,280 Five kids, a husband, everyone's hungry. 313 00:12:31,280 --> 00:12:35,000 So hopefully I can use that to help cook for 50 diners. 314 00:12:35,000 --> 00:12:37,400 Ralph's going to do the sauce for us. 315 00:12:37,400 --> 00:12:40,520 But there's still so much to do until service. 316 00:12:40,520 --> 00:12:42,800 We need to roll over 100 spring rolls. 317 00:12:42,800 --> 00:12:44,960 Rhi, like that? 318 00:12:44,960 --> 00:12:47,000 Yeah, yeah, that's perfect. Yep. Ready. 319 00:12:47,000 --> 00:12:51,120 But...you know what? I'm also optimistic that we can get it done. 320 00:12:51,120 --> 00:12:53,520 Like, Grace and I are running around like mad things, 321 00:12:53,520 --> 00:12:56,920 so I'm hoping that we can actually push it out. 322 00:12:56,920 --> 00:13:00,040 Purple team. Rue, menu, let's go! 323 00:13:00,040 --> 00:13:03,880 OK. So, for entree, we're doing pork and prawn spring rolls. 324 00:13:03,880 --> 00:13:06,400 Pork and prawn? With a sweet and sour dipping sauce. 325 00:13:06,400 --> 00:13:07,800 A classic. Yep. 326 00:13:07,800 --> 00:13:08,800 Main course? 327 00:13:08,800 --> 00:13:11,160 For our main course, we're doing lemon chicken. 328 00:13:11,160 --> 00:13:13,120 We were hoping that was gonna come into play. 329 00:13:13,120 --> 00:13:14,120 (LAUGHS) Love it! 330 00:13:14,120 --> 00:13:17,560 We were actually going to do, um, the classic, which is deep-fried, 331 00:13:17,560 --> 00:13:19,600 but, um, we just had to have a chat about 332 00:13:19,600 --> 00:13:22,800 how already have deep-fried spring rolls 333 00:13:22,800 --> 00:13:25,760 and then we'd have deep-fried chicken 334 00:13:25,760 --> 00:13:30,080 and we have a deep-fried element in the dessert as well. 335 00:13:30,080 --> 00:13:32,880 So we're thinking maybe we could get rid of the frying 336 00:13:32,880 --> 00:13:35,880 and just do a normal chicken 337 00:13:35,880 --> 00:13:37,560 with steamed rice. 338 00:13:37,560 --> 00:13:38,840 Right. Yeah. 339 00:13:38,840 --> 00:13:39,840 What? 340 00:13:39,840 --> 00:13:42,560 (DRAMATIC MUSIC) 341 00:13:43,560 --> 00:13:45,480 Lemon chicken, you have to deep-fry it. 342 00:13:45,480 --> 00:13:48,440 Yeah, I...I would say there is no other way. 343 00:13:49,480 --> 00:13:51,160 I just see you leaving yourself vulnerable 344 00:13:51,160 --> 00:13:54,080 if you just serve steamed rice and chicken, that's it. 345 00:13:54,080 --> 00:13:56,200 Oh, shit. 346 00:14:07,280 --> 00:14:09,160 and just do a normal chicken 347 00:14:09,160 --> 00:14:10,360 with steamed rice. 348 00:14:10,360 --> 00:14:11,360 What? 349 00:14:12,360 --> 00:14:13,880 I just see you leaving yourself vulnerable 350 00:14:13,880 --> 00:14:16,680 if you just serve steamed rice and chicken, that's it. 351 00:14:16,680 --> 00:14:20,040 I am feeling so stressed! 352 00:14:20,040 --> 00:14:22,880 I've made this decision to grill the chicken instead 353 00:14:22,880 --> 00:14:25,720 and it's starting to look like it's not a good idea. 354 00:14:25,720 --> 00:14:27,480 I'm all for the deep-friend stuff, man. 355 00:14:27,480 --> 00:14:29,320 I'd think about that if I were you. OK. 356 00:14:29,320 --> 00:14:32,640 So we're going back to classic lemon chicken and fried rice. 357 00:14:32,640 --> 00:14:34,320 Perfect! Yeah, yeah. 358 00:14:34,320 --> 00:14:35,400 That's right. 359 00:14:35,400 --> 00:14:37,960 Bring it home! Yeah. OK. 360 00:14:37,960 --> 00:14:39,080 Organisation, execution. 361 00:14:39,080 --> 00:14:40,440 Yeah. Absolutely. Let's start prepping. 362 00:14:40,440 --> 00:14:41,720 Good luck. OK. 363 00:14:41,720 --> 00:14:43,360 OK, Ralph. 364 00:14:43,360 --> 00:14:46,760 The judges' feedback has shaken my confidence. 365 00:14:46,760 --> 00:14:50,360 I feel like I made the wrong decision for my team. 366 00:14:50,360 --> 00:14:51,880 But as team captain, 367 00:14:51,880 --> 00:14:55,160 I have to make sure that everything gets right on track. 368 00:14:55,160 --> 00:14:56,760 We're going to deep-fry our chicken. 369 00:14:56,760 --> 00:14:58,520 Yep. Alright. RALPH: That's OK. 370 00:14:58,520 --> 00:15:00,480 We'll get onto it. Yeah? Yeah. 371 00:15:00,480 --> 00:15:05,240 Thinking, OK, we have to deep-fry and then do the sauce, 372 00:15:05,240 --> 00:15:09,880 that's extra work on top of the work that we already have to do. 373 00:15:13,320 --> 00:15:16,200 Red team, purple team, you've already had half an hour. 374 00:15:16,200 --> 00:15:18,440 You've only got two hours to go. Come on! 375 00:15:18,440 --> 00:15:20,360 Come on, guys. Keep going. 376 00:15:23,400 --> 00:15:26,760 Oh, I've been, um, cutting the garlic for half an hour now, 377 00:15:26,760 --> 00:15:29,480 but I'm here for the win, so I'll do whatever. 378 00:15:29,480 --> 00:15:31,000 We're really gonna have to motor 379 00:15:31,000 --> 00:15:33,600 because once we get this spring roll mix, we need to cook it 380 00:15:33,600 --> 00:15:35,800 and we need to cool it before we can wrap it. 381 00:15:35,800 --> 00:15:37,280 Yeah. OK. So that's a big thing. 382 00:15:38,280 --> 00:15:40,440 Alright, alright, alright. 383 00:15:40,440 --> 00:15:41,960 Alright, where are we at, team? 384 00:15:41,960 --> 00:15:45,280 So, yeah, so this will get tossed in the cornflour 385 00:15:45,280 --> 00:15:48,120 and then, you know, we'll fry it off and it will be, you know... 386 00:15:48,120 --> 00:15:51,080 Yeah, beautiful. Yeah. Perfect. ..30 seconds to a minute. 387 00:15:51,080 --> 00:15:56,080 Today, our menu items are inspired from the Mei Jing menu. 388 00:15:56,080 --> 00:15:58,920 Careful you don't injure yourself! I won't! 389 00:15:58,920 --> 00:16:02,320 We choose to go for beef and black bean sauce for main 390 00:16:02,320 --> 00:16:04,080 with a side of fried rice. 391 00:16:04,080 --> 00:16:06,560 I'm gonna be looking after the beef. 392 00:16:06,560 --> 00:16:10,520 All the beef has to be sliced, then it has to be velveted to tenderise 393 00:16:10,520 --> 00:16:13,240 before I get on to my black bean sauce. 394 00:16:13,240 --> 00:16:16,360 I'm confident in my black bean sauce. 395 00:16:16,360 --> 00:16:18,240 BRENT: Nice, bro. 396 00:16:18,240 --> 00:16:21,280 Like, I...I make pretty good black bean sauce! 397 00:16:21,280 --> 00:16:24,280 I'm just gonna brown this and then I'll brown the veggies separate. 398 00:16:24,280 --> 00:16:26,320 Then I'll put them into that pot, get it on. 399 00:16:26,320 --> 00:16:28,920 I need to do a beef stock. 400 00:16:28,920 --> 00:16:31,000 Big beef bones - I just want lots of flavour. 401 00:16:31,000 --> 00:16:34,960 And I can focus on balancing out that black bean sauce. 402 00:16:34,960 --> 00:16:37,600 And I'm with my number one teammate, Robbie. 403 00:16:37,600 --> 00:16:39,800 How many things did I cut up today, bro? 404 00:16:39,800 --> 00:16:42,000 I know. Proud of you. Cruising, son. We're right. 405 00:16:42,000 --> 00:16:43,520 We work really well together. 406 00:16:43,520 --> 00:16:45,720 So we'll just make the base of it first. 407 00:16:45,720 --> 00:16:48,760 Yep. Brown sugar, soy, vinegar, stock. 408 00:16:48,760 --> 00:16:51,280 We've been on every Team Challenge together 409 00:16:51,280 --> 00:16:53,240 and we've won every one so far. 410 00:16:53,240 --> 00:16:54,720 ANTONIO: You guys have timers? 411 00:16:54,720 --> 00:16:56,400 ROBBIE: No, we don't need timers, mate. 412 00:16:56,400 --> 00:16:58,120 We just do it by natural feelings, mate. 413 00:16:58,120 --> 00:16:59,760 (LAUGHS) Alright? 414 00:16:59,760 --> 00:17:03,120 So, the odds aren't looking too good for the purple team today. 415 00:17:04,120 --> 00:17:07,680 Just a heads-up! You have one hour and a half until service begins! 416 00:17:07,680 --> 00:17:09,200 So, keep on slaying! Come on! 417 00:17:09,200 --> 00:17:11,680 Backs, backs, backs, backs, backs. 418 00:17:11,680 --> 00:17:13,160 Whoo! 419 00:17:14,320 --> 00:17:16,320 Can you save this one for me? I'll be back. 420 00:17:16,320 --> 00:17:17,800 OK. No worries. (LAUGHS) 421 00:17:17,800 --> 00:17:19,320 Who needs a burner? Hey! 422 00:17:19,320 --> 00:17:21,280 (LAUGHS) 423 00:17:21,280 --> 00:17:23,000 Keep pushing through! 424 00:17:23,000 --> 00:17:24,840 How many more cabbages have you got? 425 00:17:24,840 --> 00:17:28,000 Rhiannon and Grace are prepping for the entree. 426 00:17:28,000 --> 00:17:31,320 Ralph is working on the sweet and sour sauce for our entree as well. 427 00:17:31,320 --> 00:17:36,400 Phil is prepping and deboning seven kilos of chicken. 428 00:17:36,400 --> 00:17:39,120 PHIL: Guys, we've got to start moving quicker, guys. 429 00:17:39,120 --> 00:17:41,160 And Antonio and I are doing desserts 430 00:17:41,160 --> 00:17:43,360 'cause we are the dessert king and queen. 431 00:17:43,360 --> 00:17:47,200 Antonio, once we have this going, I think we should jump onto entrees. 432 00:17:47,200 --> 00:17:48,320 Yeah. Yeah. 433 00:17:48,320 --> 00:17:49,840 So we need...we need to... 434 00:17:49,840 --> 00:17:52,080 I'm gonna get some ice bath. Yep. OK. 435 00:17:52,080 --> 00:17:55,040 We're gonna be doing pineapple fritters with vanilla ice cream 436 00:17:55,040 --> 00:17:58,560 and I think I'm just gonna do a really creamy caramel sauce. 437 00:17:58,560 --> 00:18:00,640 After we have our anglaise thickened, 438 00:18:00,640 --> 00:18:02,840 we need to chill it down pretty quickly. 439 00:18:02,840 --> 00:18:08,000 Two and a half hours, 50 diners, that's a big, big task. 440 00:18:09,200 --> 00:18:11,360 It's a lot of ice cream to serve. 441 00:18:11,360 --> 00:18:14,080 Hopefully, it would be ready for service. 442 00:18:15,080 --> 00:18:17,440 OK. That's done. 443 00:18:19,160 --> 00:18:21,360 CATH: Oh, my God. They've already got their ice cream in. 444 00:18:21,360 --> 00:18:23,040 I'm freaking out. No, it's alright, Cath. 445 00:18:23,040 --> 00:18:24,360 Don't freak out. OK. 446 00:18:24,360 --> 00:18:25,680 Don't freak out. Alright. 447 00:18:25,680 --> 00:18:27,880 So the dessert is a vanilla ice cream 448 00:18:27,880 --> 00:18:32,800 with a lychee syrup, fresh lychees and freeze-dried lychees on top. 449 00:18:32,800 --> 00:18:35,040 I need a big bowl like this. Yep. 450 00:18:35,040 --> 00:18:37,680 On top of it with a strainer. Yep. No worries. Done. 451 00:18:37,680 --> 00:18:40,000 I pop out to see Cath. Oh, my God. 452 00:18:40,000 --> 00:18:42,800 I can see she's starting to get a bit stressed out. 453 00:18:42,800 --> 00:18:45,560 OK, and then, um, some milk. 454 00:18:45,560 --> 00:18:48,880 So I'm gonna help with her anglaise just to clear her mind a little bit. 455 00:18:48,880 --> 00:18:51,520 Yep. That's awesome. OK. Thank you. 456 00:18:51,520 --> 00:18:53,480 I can feel the chaos rising 457 00:18:53,480 --> 00:18:55,880 and you've only got one hour till entree! 458 00:18:55,880 --> 00:18:59,040 Till service?! Oh, shit! 459 00:18:59,040 --> 00:19:02,440 THEO: The main concern when there's an ice cream on the table 460 00:19:02,440 --> 00:19:04,160 is that it needs to set. 461 00:19:04,160 --> 00:19:06,360 Otherwise, the dessert's gone. 462 00:19:06,360 --> 00:19:08,280 Oh, man! Alright. 463 00:19:08,280 --> 00:19:12,280 Now, do we need to put it into a couple of ones? I'm not sure. 464 00:19:12,280 --> 00:19:14,280 I'm watching Cath and I'm nervous for her 465 00:19:14,280 --> 00:19:16,000 because she's stressing out a bit now. 466 00:19:16,000 --> 00:19:18,280 We need to get this ice cream going in the freezer. 467 00:19:18,280 --> 00:19:21,120 Oh, no, Theo, got to put the cream in! 468 00:19:21,120 --> 00:19:23,360 I'll get the cream out the fridge. Excuse me, excuse me! 469 00:19:23,360 --> 00:19:24,800 Take...take control here. 470 00:19:24,800 --> 00:19:28,840 Oh, man! Theo, we can't have ice cream without the cream! 471 00:19:41,000 --> 00:19:42,640 Theo, we gotta put the cream in! Oh! 472 00:19:42,640 --> 00:19:43,640 You right? OK. Yeah. 473 00:19:43,640 --> 00:19:45,400 Gotta put it all back into one. OK. 474 00:19:45,400 --> 00:19:47,000 Yep. Oh, man! 475 00:19:47,000 --> 00:19:49,280 Nearly forgot the bloody cream! 476 00:19:49,280 --> 00:19:50,960 (SIGHS) Ohhh! It wouldn't have been good. 477 00:19:50,960 --> 00:19:55,160 Thank goodness I've actually remembered to put that cream in. 478 00:19:55,160 --> 00:19:56,640 Just go in? Yep. 479 00:19:57,640 --> 00:19:59,480 Thanks, bud. 480 00:19:59,480 --> 00:20:01,840 Phew! Ahh! 481 00:20:01,840 --> 00:20:04,920 Normally, in the kitchen, I'm a bit frantic, 482 00:20:04,920 --> 00:20:06,520 but Theo is super-cool. 483 00:20:06,520 --> 00:20:08,320 It's alright, Cath. Don't freak out. Sorry, bub. 484 00:20:08,320 --> 00:20:09,920 Spatula? Yeah. 485 00:20:09,920 --> 00:20:12,720 He's got this real calm presence about him. 486 00:20:12,720 --> 00:20:14,240 Alright? Are you happy? Yeah. 487 00:20:14,240 --> 00:20:17,880 So even though I'm out there by myself, I'm not feeling alone. 488 00:20:17,880 --> 00:20:19,840 Oh, my God! Honestly! 489 00:20:19,840 --> 00:20:22,440 These are ready to go. I need to get the ice cream on. 490 00:20:22,440 --> 00:20:23,760 So, quick sticks, eh? 491 00:20:23,760 --> 00:20:26,160 I went over and gave Cath a hand with the ice cream 492 00:20:26,160 --> 00:20:27,640 because she was a bit overwhelmed, 493 00:20:27,640 --> 00:20:29,640 So now Malissa's gone over to help her out also. 494 00:20:29,640 --> 00:20:31,560 We're a team. That's what it's about. 495 00:20:31,560 --> 00:20:33,560 You know, if someone's struggling, we'll go over and help. 496 00:20:33,560 --> 00:20:35,840 So, yeah, that's it. Well said, Theo. 497 00:20:35,840 --> 00:20:37,280 Yeah. You're a legend, Theo. 498 00:20:37,280 --> 00:20:38,680 (THEO LAUGHS) 499 00:20:38,680 --> 00:20:41,480 OK. Alright, then. That's on. We'll just put this down here. 500 00:20:43,280 --> 00:20:45,800 High-five, eh? Well done. Well done. Good job! 501 00:20:45,800 --> 00:20:47,720 (EXCITING MUSIC) 502 00:20:48,880 --> 00:20:50,720 Has your chilli oil come together? BRENT: Yeah. 503 00:20:50,720 --> 00:20:52,560 Sweet as. 504 00:20:52,560 --> 00:20:54,360 (WHIRRS) 505 00:20:54,360 --> 00:20:58,480 Rhiannon, how fine? A bit more? Yeah, a bit more. 506 00:20:58,480 --> 00:21:00,600 (WHIRRS) 507 00:21:04,440 --> 00:21:06,120 (LAUGHS) 508 00:21:08,680 --> 00:21:10,560 PHIL: Guys, we've gotta start moving quicker, guys. 509 00:21:10,560 --> 00:21:12,200 Oh, I'm still prepping the chicken. 510 00:21:12,200 --> 00:21:14,120 Still a lot of chicken to prep. 511 00:21:14,120 --> 00:21:17,240 And Ralph is doing our lemon sauce that we'll toss through at the end. 512 00:21:17,240 --> 00:21:20,080 Grace. Sweet and sour dipping sauce. 513 00:21:20,080 --> 00:21:21,720 When I cook it down, it'll get sweeter 514 00:21:21,720 --> 00:21:23,320 because I've got sugar in it. 515 00:21:23,320 --> 00:21:25,560 GRACE: Yeah, it needs to be sweeter. And it needs vinegar. 516 00:21:25,560 --> 00:21:29,280 Ralph, how is the, um, lemon chicken sauce? How's it coming on? 517 00:21:29,280 --> 00:21:31,000 Um, I haven't started. 518 00:21:31,000 --> 00:21:32,880 I'm doing the soy for the first meal 519 00:21:32,880 --> 00:21:34,840 and then I'll get on to the second one. 520 00:21:34,840 --> 00:21:36,560 Yeah, I'm quite worried at the moment. 521 00:21:36,560 --> 00:21:39,200 It seems like Ralph is working on the sweet and sour sauce 522 00:21:39,200 --> 00:21:40,920 for the spring roll. 523 00:21:40,920 --> 00:21:42,040 It's off. 524 00:21:42,040 --> 00:21:45,160 We also still need that lemon chicken sauce before the service. 525 00:21:45,160 --> 00:21:46,640 What are you on, Rue? 526 00:21:46,640 --> 00:21:48,960 RUE: I am currently doing dessert. 527 00:21:48,960 --> 00:21:52,360 If we could possibly get someone to come and help me with the mains. 528 00:21:52,360 --> 00:21:54,240 Well, we need the sauce for the spring rolls. 529 00:21:54,240 --> 00:21:56,400 We also need the sauce for the lemon chicken. 530 00:21:56,400 --> 00:21:59,080 Yeah, no, so with the lemon chicken, that won't take too long 531 00:21:59,080 --> 00:22:01,680 'cause we'll cook the chicken first, then coat it in the sauce. 532 00:22:01,680 --> 00:22:03,760 Can you free someone up to do that? Yep. 533 00:22:03,760 --> 00:22:05,680 'Cause I've got all the chicken to keep prepping. 534 00:22:05,680 --> 00:22:08,160 It's OK, I think we need to finish this 535 00:22:08,160 --> 00:22:09,960 and someone needs to come to you. 536 00:22:11,080 --> 00:22:13,280 I'm having, like, a little internal panic. 537 00:22:13,280 --> 00:22:15,680 We're probably gonna need all hands on deck for rolling. 538 00:22:15,680 --> 00:22:17,680 OK. Yep. Absolutely. Yep. 539 00:22:17,680 --> 00:22:20,840 Our dishes are falling so behind. 540 00:22:20,840 --> 00:22:24,560 We have too much to do, if you ask me, 541 00:22:24,560 --> 00:22:30,320 but we're actually, um, going to get everyone hands on deck. 542 00:22:30,320 --> 00:22:33,040 RHIANNON: Just don't forget, we've still got to deep-fry these. 543 00:22:33,040 --> 00:22:34,600 Yep. They gotta be rolled and deep-fried. 544 00:22:34,600 --> 00:22:36,160 Yeah. So there's a lot to do. 545 00:22:36,160 --> 00:22:39,000 OK. So we really need to motor with it. 546 00:22:39,000 --> 00:22:40,480 I'm feeling under pressure. 547 00:22:40,480 --> 00:22:43,120 I'm the team captain. I want to do right by my team. 548 00:22:43,120 --> 00:22:46,080 And I just feel like we have too much to do. 549 00:22:46,080 --> 00:22:47,640 Thanks, mate. 550 00:22:47,640 --> 00:22:50,640 Theo, I'll get on the chestnuts? Yeah, get on the chestnuts. Yeah. 551 00:22:50,640 --> 00:22:52,360 I need everyone working on the entree. 552 00:22:52,360 --> 00:22:54,240 Alright, alright. Let's go, let's go! 553 00:22:55,760 --> 00:22:58,360 BRENT: This is for the san choy bow just to drizzle on top. 554 00:22:58,360 --> 00:22:59,840 San choy bow, it's delicious, 555 00:22:59,840 --> 00:23:02,840 but it's a Monday to Friday kind of at-home dish. 556 00:23:02,840 --> 00:23:04,560 So, I'm just gonna jack it up. 557 00:23:04,560 --> 00:23:08,240 This is duck fat I've rendered down, poured into it so it's umami. 558 00:23:08,240 --> 00:23:12,400 It's got dried mushrooms, peanuts, sesame seeds, chilli sort of crunch. 559 00:23:13,400 --> 00:23:14,440 Mmm. 560 00:23:16,280 --> 00:23:17,560 Whoo! 561 00:23:18,840 --> 00:23:20,720 Oh, yeah. That's got a kick to it. 562 00:23:20,720 --> 00:23:24,320 THEO: So, for entree, we've chosen san choy bow. 563 00:23:24,320 --> 00:23:28,520 We're pretty much all hands on deck to get the entree out. 564 00:23:28,520 --> 00:23:31,080 So, we have to think about the seasoning for it. 565 00:23:31,080 --> 00:23:32,080 Yep. 566 00:23:32,080 --> 00:23:33,920 You know, you've got a ginger and garlic. 567 00:23:33,920 --> 00:23:35,440 Yep, yep. 568 00:23:35,440 --> 00:23:38,520 And we've swapped out the iceberg lettuce and going with cos lettuce 569 00:23:38,520 --> 00:23:40,160 to try to elevate this dish. 570 00:23:40,160 --> 00:23:43,200 And then we're adding, like, a really nice chilli oil on top, 571 00:23:43,200 --> 00:23:44,880 which I think is a great addition. 572 00:23:44,880 --> 00:23:47,040 And then spring onions will go on. 573 00:23:47,040 --> 00:23:50,360 Duck fat chilli oil and then we'll just sauce it up as we go. 574 00:23:50,360 --> 00:23:51,600 Alright. 575 00:23:51,600 --> 00:23:53,560 CATH: Oh, no! 576 00:23:55,280 --> 00:23:57,120 There's real people coming! 577 00:23:57,120 --> 00:23:58,960 I forgot about that. 578 00:23:58,960 --> 00:24:01,320 We're actually feeding real people! 579 00:24:02,720 --> 00:24:05,160 Um, yes, now, the pressure's on now. 580 00:24:05,160 --> 00:24:06,720 Ahhh! 581 00:24:06,720 --> 00:24:08,000 (SUSPENSEFUL MUSIC) 582 00:24:10,440 --> 00:24:12,280 Excuse me. Can I have some of your garlic? 583 00:24:12,280 --> 00:24:13,640 Get away! (LAUGHS) 584 00:24:14,920 --> 00:24:16,440 We've got to get cracking. 585 00:24:21,240 --> 00:24:23,880 ROBBIE: Look at that rice, Dec. That's how you cook rice, brother! 586 00:24:23,880 --> 00:24:25,800 Good stuff, Rob. 587 00:24:25,800 --> 00:24:28,960 OK, so this is... this is pretty priority 588 00:24:28,960 --> 00:24:31,360 to get this entree happening. 589 00:24:31,360 --> 00:24:34,480 There's now a roomful of diners and I'm thinking, 590 00:24:34,480 --> 00:24:36,080 "Oh, my God, where's the time gone?" 591 00:24:36,080 --> 00:24:38,160 Get onto the mince on the other wok. 592 00:24:39,160 --> 00:24:41,000 Please. Thanks, Gracie. 593 00:24:41,000 --> 00:24:43,520 I've got one lot of pork cooked. 594 00:24:43,520 --> 00:24:45,520 But I need to have way more than that 595 00:24:45,520 --> 00:24:47,840 because I've got to be able to have the veggies in 596 00:24:47,840 --> 00:24:49,440 and I've got to get the sauces in. 597 00:24:49,440 --> 00:24:52,320 OK, we're gonna have to get all hands on deck for this. 598 00:24:52,320 --> 00:24:54,800 Phil, do you wanna get over and get on this wok? 599 00:24:54,800 --> 00:24:56,800 There's people sitting down and we're not even close. 600 00:24:57,800 --> 00:24:59,480 It's just chaos. 601 00:24:59,480 --> 00:25:02,720 Once you're done, we're gonna need to deep-fry the spring rolls, OK? 602 00:25:02,720 --> 00:25:04,720 So that's gonna need to get oil on as well. 603 00:25:04,720 --> 00:25:06,080 OK. Yep. OK! 604 00:25:06,080 --> 00:25:08,080 It's just focusing on getting this dish out. 605 00:25:08,080 --> 00:25:09,560 That's all I'm thinking about. 606 00:25:09,560 --> 00:25:12,200 Just get it out. Just don't fall apart now. 607 00:25:12,200 --> 00:25:14,600 OK, we've gotta get this happening. 608 00:25:14,600 --> 00:25:16,640 We are in trouble. 609 00:25:16,640 --> 00:25:18,240 (DRAMATIC MUSIC) 610 00:25:19,800 --> 00:25:21,720 I hate to break it to you, 611 00:25:21,720 --> 00:25:23,760 but you have 30 minutes till service! 612 00:25:23,760 --> 00:25:25,600 PHIL: We need to move. Come on! 613 00:25:25,600 --> 00:25:28,160 RHIANNON: I'm just more worried about not having our diners fed. 614 00:25:28,160 --> 00:25:30,160 We're gonna have to clean down and start that one. 615 00:25:30,160 --> 00:25:32,760 It's definitely not where I wanna be right now. 616 00:25:32,760 --> 00:25:35,040 OK, we're gonna need everyone on rolling. 617 00:25:35,040 --> 00:25:36,800 Are you telling me, at this point, 618 00:25:36,800 --> 00:25:39,400 not one single spring roll has been rolled? 619 00:25:39,400 --> 00:25:40,840 We're doing it now. Not one? 620 00:25:40,840 --> 00:25:44,160 Not one. You have less than 30 minutes. 621 00:25:53,000 --> 00:25:57,400 (PEOPLE CHAT) 622 00:25:57,400 --> 00:25:59,960 not one single spring roll has been rolled? 623 00:26:01,760 --> 00:26:03,400 You have less than 30 minutes. 624 00:26:04,400 --> 00:26:08,320 My stress levels are in... as high as the roof. 625 00:26:08,320 --> 00:26:11,080 We need to be rolling and we need to be getting them fried. 626 00:26:11,080 --> 00:26:14,280 It's like a matter of just charging ahead. 627 00:26:14,280 --> 00:26:16,120 We need to really move. 628 00:26:16,120 --> 00:26:19,400 We're rolling. We're rolling. And we're rolling. 629 00:26:19,400 --> 00:26:23,000 Quickly get these rolled, filled. We just have to get done. 630 00:26:23,000 --> 00:26:25,560 So we're not even close. We're gonna need more on rolling. 631 00:26:25,560 --> 00:26:27,800 We've gotta crack hard. OK. 632 00:26:27,800 --> 00:26:30,040 OK, what do you need from me now? 633 00:26:30,040 --> 00:26:33,480 Um...I need you to... Well, you're gonna work on assembly. 634 00:26:33,480 --> 00:26:35,280 We're gonna assemble in a minute? Alright. 635 00:26:35,280 --> 00:26:37,520 Our entree will be ready on time. 636 00:26:37,520 --> 00:26:39,320 We're frantic right now, but we'll get it done. 637 00:26:39,320 --> 00:26:41,360 San choy bow, it's eating with your hands. 638 00:26:41,360 --> 00:26:43,240 I don't want to be doing anything fancy. 639 00:26:43,240 --> 00:26:46,280 So, lettuce cups. You've got your...your mince. 640 00:26:46,280 --> 00:26:47,520 Taste it. 641 00:26:47,520 --> 00:26:49,000 BRENT: What do you think? That's good. 642 00:26:49,000 --> 00:26:50,000 Good? You happy? 643 00:26:50,000 --> 00:26:51,080 Yeah. That's good. Start serving? 644 00:26:51,080 --> 00:26:52,080 You happy? Start serving. 645 00:26:52,080 --> 00:26:54,760 I taste the elements all together and I really like it. 646 00:26:54,760 --> 00:26:57,200 I'll do the sauce right at the end. Yeah, yeah, yeah. 647 00:26:58,240 --> 00:27:00,400 Amped up by the chilli oil on top. 648 00:27:00,400 --> 00:27:03,600 That's our spin on it and I'm backing it. 649 00:27:03,600 --> 00:27:05,120 I can't believe this has come together. 650 00:27:05,120 --> 00:27:08,440 I know! How good! Crazy. 651 00:27:08,440 --> 00:27:11,880 ANDY: Everyone, I want these guys in there to hear all of us. 652 00:27:11,880 --> 00:27:14,040 Let's start the countdown. 10... 653 00:27:14,040 --> 00:27:16,440 ALL: ..9, 8... 654 00:27:16,440 --> 00:27:18,840 ..7, 6, 5... 655 00:27:18,840 --> 00:27:21,080 ..4, 3, 656 00:27:21,080 --> 00:27:22,800 2, 1! 657 00:27:22,800 --> 00:27:26,000 Let's go! (CHEERING AND APPLAUSE) 658 00:27:26,000 --> 00:27:28,960 We're good to go. OK, service! 659 00:27:28,960 --> 00:27:33,640 Handing the dishes to the waitresses, it's...it's so nostalgic to me. 660 00:27:33,640 --> 00:27:36,000 I was eating out there, you know, years ago 661 00:27:36,000 --> 00:27:37,480 and now someone is eating my food. 662 00:27:37,480 --> 00:27:40,520 It's crazy. It's... I never thought this would happen. 663 00:27:40,520 --> 00:27:43,000 They taste great, they look good. I'm happy, yeah. 664 00:27:43,000 --> 00:27:45,360 Happy days. Thank you. 665 00:27:48,240 --> 00:27:49,720 It's not ready. 666 00:27:54,040 --> 00:27:55,440 Thank you. ANDY: Thank you. 667 00:27:56,440 --> 00:27:58,840 Red team - pork san choy bow. 668 00:27:59,840 --> 00:28:01,960 A nice generous portion as well, actually. 669 00:28:07,040 --> 00:28:08,960 Thank you. Thank you. 670 00:28:25,360 --> 00:28:28,120 I've got to say, they did pack it full of flavour. 671 00:28:28,120 --> 00:28:29,120 Yeah. 672 00:28:29,120 --> 00:28:32,520 For them to get, you know, something that is as flavourful as this out, 673 00:28:32,520 --> 00:28:34,360 that's kind of what san choy bow's all about. 674 00:28:34,360 --> 00:28:35,360 Yeah. 675 00:28:35,360 --> 00:28:38,640 Nice juicy pork mince which I think is a good...great plus in there. 676 00:28:38,640 --> 00:28:42,080 Choosing that sort of cos lettuce, it's just different. 677 00:28:42,080 --> 00:28:43,080 Yeah. 678 00:28:43,080 --> 00:28:45,880 I like that they added duck fat. Yes! 679 00:28:45,880 --> 00:28:47,720 You know what I mean? It's a bit boujie. 680 00:28:47,720 --> 00:28:48,720 Yep. You know? 681 00:28:48,720 --> 00:28:50,720 Like, it's got a real nice mouthfeel to it. 682 00:28:50,720 --> 00:28:52,160 Mmm. I really liked that. 683 00:28:52,160 --> 00:28:55,760 I agree. I think the luxury feeling comes from the duck fat 684 00:28:55,760 --> 00:28:58,440 in contrast with that beautifully seasoned filling, 685 00:28:58,440 --> 00:29:00,160 and the dressing in terms of the seasoning, 686 00:29:00,160 --> 00:29:03,480 the vinegars in there give this a bit of a lift 687 00:29:03,480 --> 00:29:05,600 and a brightness to it, which I really like. 688 00:29:05,600 --> 00:29:07,040 So, this is pretty good. 689 00:29:08,280 --> 00:29:09,720 (DRAMATIC MUSIC) 690 00:29:09,720 --> 00:29:11,240 PHIL: Let's go, guys, come on! 691 00:29:12,720 --> 00:29:15,320 RHIANNON: We need someone else. I'm putting them out. 692 00:29:15,320 --> 00:29:17,200 Ralph needs to be counting. 693 00:29:17,200 --> 00:29:19,240 The whole team helped me out on entree. 694 00:29:19,240 --> 00:29:22,240 Do you want to, um, take this tray and we can start working on plating? 695 00:29:22,240 --> 00:29:23,920 We're trying to get these spring rolls done. 696 00:29:23,920 --> 00:29:25,920 The mix...the mix is sitting too long on this. 697 00:29:25,920 --> 00:29:27,440 It's just...chaos. 698 00:29:27,440 --> 00:29:29,440 Um, we probably need more rolling. 699 00:29:29,440 --> 00:29:31,080 Ralph, you get on fryer, I'll roll. 700 00:29:31,080 --> 00:29:32,520 I've tried the mix. 701 00:29:32,520 --> 00:29:34,760 I'm really confident with the flavours I'm bringing. 702 00:29:34,760 --> 00:29:36,400 The corn still have a bit of textures. 703 00:29:37,440 --> 00:29:39,240 Just don't overcook them, Ralph. 704 00:29:39,240 --> 00:29:41,480 We just need to get them out. 705 00:29:41,480 --> 00:29:45,920 I am not stopping until every spring roll has left that pass. 706 00:29:45,920 --> 00:29:47,680 RALPH: I've got it this colour brown. 707 00:29:47,680 --> 00:29:49,680 They're looking good, mate, they're looking good. 708 00:29:49,680 --> 00:29:52,520 (COUNTS) 709 00:29:52,520 --> 00:29:54,680 Are you happy to serve them? Yep. 710 00:29:54,680 --> 00:29:56,480 PHIL: Can we get service, please? 711 00:29:58,160 --> 00:29:59,920 Thank you. 712 00:30:04,760 --> 00:30:06,040 We are on. 713 00:30:07,040 --> 00:30:08,080 Thank you. 714 00:30:08,080 --> 00:30:09,560 Thank you. Thank you. 715 00:30:09,560 --> 00:30:13,600 From the purple team - pork and prawn spring rolls. 716 00:30:13,600 --> 00:30:15,760 Sweet and sour dipping sauce. 717 00:30:22,160 --> 00:30:24,080 We'll just have a little, uh... Gander? 718 00:30:24,080 --> 00:30:25,480 ..little gander in the middle. 719 00:30:29,520 --> 00:30:31,480 They don't look too bad, guys. 720 00:30:31,480 --> 00:30:33,040 It doesn't look too bad. 721 00:30:34,080 --> 00:30:35,760 Ooh, she's nod... She's nodding. 722 00:30:50,480 --> 00:30:52,560 MELISSA: I'm so happy for them. 723 00:30:52,560 --> 00:30:54,320 I was really worried 724 00:30:54,320 --> 00:30:57,280 given the fact that they had not started rolling 725 00:30:57,280 --> 00:30:59,120 30 minutes before service. 726 00:30:59,120 --> 00:31:00,240 Yeah. 727 00:31:00,240 --> 00:31:03,840 The fact that there are spring rolls rolling on through this restaurant 728 00:31:03,840 --> 00:31:05,440 is a bit of a miracle. 729 00:31:05,440 --> 00:31:06,440 Yeah. 730 00:31:06,440 --> 00:31:08,280 They have a nice golden fry on them. 731 00:31:08,280 --> 00:31:12,640 There's a nice mixture of, um, a variety within the filling itself. 732 00:31:12,640 --> 00:31:16,120 The filling, it does contain a really beautiful perfume of ginger. 733 00:31:16,120 --> 00:31:18,080 Which I think is great. Yeah. 734 00:31:18,080 --> 00:31:20,320 I thought they had no chance of getting these out. 735 00:31:20,320 --> 00:31:23,120 So it must have been a full team effort to actually get them out. 736 00:31:23,120 --> 00:31:26,440 I was happy on the fry on mine. Um, super crispy and delicious. 737 00:31:26,440 --> 00:31:29,760 Little crispy on the outside, but it's juicy on the inside. 738 00:31:29,760 --> 00:31:30,760 Yeah. 739 00:31:30,760 --> 00:31:33,520 Crispy is good. The filling tasted nice. 740 00:31:33,520 --> 00:31:35,600 But the sauce... Just... 741 00:31:35,600 --> 00:31:40,040 They needed something in there just to make it more...more delicious 742 00:31:40,040 --> 00:31:43,800 and carry some of those, uh, flavours through, which is a shame. 743 00:31:43,800 --> 00:31:45,280 Know what I mean? Yeah. 744 00:31:45,280 --> 00:31:47,120 'Cause this could've been really, really good. 745 00:31:47,120 --> 00:31:48,280 Yeah. Mmm. 746 00:31:51,160 --> 00:31:53,040 THEO: Service. Thank you. 747 00:31:54,600 --> 00:31:56,280 The, um, first course is out 748 00:31:56,280 --> 00:31:57,840 and now we're doing the main. 749 00:31:59,400 --> 00:32:00,880 How are you doing over here? 750 00:32:00,880 --> 00:32:03,000 DECLAN: Good, bro. I'm just reducing these sauces down. 751 00:32:03,000 --> 00:32:04,240 OK. Good. 752 00:32:04,240 --> 00:32:06,880 There's 50 hungry customers out there. 753 00:32:06,880 --> 00:32:09,960 How's it taste? Nice, bro. 754 00:32:09,960 --> 00:32:12,680 I'm pretty happy with how the sauce is coming along. 755 00:32:12,680 --> 00:32:15,520 It's nice and glossy and thick and full of flavour. 756 00:32:16,520 --> 00:32:19,080 Mate, I like working on the wok with you. 757 00:32:19,080 --> 00:32:20,680 BRENT: Yeah, good. It's good fun. 758 00:32:20,680 --> 00:32:22,160 I love a bit of fryer. 759 00:32:22,160 --> 00:32:24,280 Bit of hot, bit of heat. Bit of heat. 760 00:32:24,280 --> 00:32:27,840 I'm with Brent and he's helping me just sear off the meat. 761 00:32:27,840 --> 00:32:30,960 I browned off my capsicum, set them aside. 762 00:32:30,960 --> 00:32:32,400 All my elements are ready, 763 00:32:32,400 --> 00:32:35,560 so I've just got to bring it together and put it on the plate. 764 00:32:35,560 --> 00:32:37,320 Alright. Let's do it. 765 00:32:37,320 --> 00:32:38,760 It's time for service 766 00:32:38,760 --> 00:32:41,720 and in goes a portion of beef, a portion of capsicum, 767 00:32:41,720 --> 00:32:45,720 a portion of my black bean sauce and a handful of, like, spring onions. 768 00:32:49,320 --> 00:32:52,120 Look at this, bro. It's looking good, eh? 769 00:32:53,400 --> 00:32:55,280 I'm really happy with this. Yeah? 770 00:32:55,280 --> 00:32:57,240 Quick, quick. We can start serving now. 771 00:32:57,240 --> 00:33:00,040 DECLAN: We're plating up and I'm happy to see it going 772 00:33:00,040 --> 00:33:01,520 because, you know, 773 00:33:01,520 --> 00:33:03,840 this is what I've been working for the last three hours. 774 00:33:03,840 --> 00:33:05,360 That's queued for service. 775 00:33:05,360 --> 00:33:07,520 Make sure you get bits of everything in there. 776 00:33:09,000 --> 00:33:11,960 Yeah, I'm bloody happy with is, so...let's do it. 777 00:33:14,120 --> 00:33:16,000 Service, please! 778 00:33:16,000 --> 00:33:17,680 MALISSA: These two are ready. Thank you. 779 00:33:25,440 --> 00:33:28,480 Hello! Thank you very much. 780 00:33:28,480 --> 00:33:30,120 OK, so from the red team, 781 00:33:30,120 --> 00:33:33,360 a main of beef with black bean and a side of fried rice. 782 00:33:40,400 --> 00:33:41,720 Excuse me! 783 00:33:41,720 --> 00:33:43,080 Thank you. 784 00:33:43,080 --> 00:33:45,720 A few extra black beans there for you, mate, 785 00:34:02,000 --> 00:34:05,400 The beef, I think the skirt, they've done a pretty good job 786 00:34:05,400 --> 00:34:08,160 and I can see they velveted that and just enough. 787 00:34:08,160 --> 00:34:10,560 Like, it's...it's tender, it's nice, 788 00:34:10,560 --> 00:34:13,120 it's got a bit of bounce in it, I quite like it. 789 00:34:13,120 --> 00:34:15,120 The sauce is really nice. It's tasty. 790 00:34:15,120 --> 00:34:18,520 And I like that they've gone fully loaded on the beans 791 00:34:18,520 --> 00:34:20,000 because that is nostalgic. 792 00:34:20,000 --> 00:34:21,080 Yeah. 793 00:34:21,080 --> 00:34:23,040 That's Declan, that. I'm telling you now. 794 00:34:23,040 --> 00:34:26,000 The loaded black beans is epic for me. 795 00:34:26,000 --> 00:34:28,880 The cook on the meat and the velveting of the meat, 796 00:34:28,880 --> 00:34:30,880 of the skirt steak, is unbelievable. 797 00:34:30,880 --> 00:34:33,080 Like, it's really tender 798 00:34:33,080 --> 00:34:36,960 and not...not easy to do when you're doing, you know, bulk numbers either. 799 00:34:36,960 --> 00:34:39,680 The beef, I think, is glossy. 800 00:34:39,680 --> 00:34:43,160 It has a real hint of breath of wok, or wok hei, to it. 801 00:34:43,160 --> 00:34:46,040 It's nicely seasoned. The sauce has balance to it. 802 00:34:46,040 --> 00:34:49,200 And that slightly bicarbed... the velveted beef, 803 00:34:49,200 --> 00:34:50,680 it has a really nice texture. 804 00:34:50,680 --> 00:34:52,680 It's soft, it's delicate. 805 00:34:52,680 --> 00:34:54,440 A solid effort for a main. 806 00:34:57,040 --> 00:34:58,840 (DRAMATIC MUSIC) 807 00:34:58,840 --> 00:35:00,840 (BELL RINGS) Service, please! 808 00:35:00,840 --> 00:35:03,200 I think that was the last one. 809 00:35:03,200 --> 00:35:05,320 Phil, do you want to start thinking about the main? 810 00:35:05,320 --> 00:35:08,240 RUE: So, our entree service has finished 811 00:35:08,240 --> 00:35:11,960 and we absolutely have no time to celebrate. 812 00:35:11,960 --> 00:35:14,360 Where do you want me? We need hands on frying chicken. 813 00:35:14,360 --> 00:35:17,480 Because I pulled everyone from what they were doing, 814 00:35:17,480 --> 00:35:20,160 the other two courses are nowhere near ready. 815 00:35:20,160 --> 00:35:21,560 PHIL: Please start frying chicken. 816 00:35:21,560 --> 00:35:23,920 Yeah, I did try to flag this happening 817 00:35:23,920 --> 00:35:25,640 with everyone focusing so much on one course 818 00:35:25,640 --> 00:35:27,840 that things were gonna start getting missed for the other courses. 819 00:35:27,840 --> 00:35:29,840 The only sauce Ralph got done during the whole prep 820 00:35:29,840 --> 00:35:31,240 was the sweet and sour. 821 00:35:32,680 --> 00:35:34,720 And that lemon sauce hasn't even been started. 822 00:35:34,720 --> 00:35:37,120 Gracie, you'd better start working on the lemon sauce. 823 00:35:37,120 --> 00:35:38,120 Yep. 824 00:35:38,120 --> 00:35:40,000 The fact that this sauce was started so late, 825 00:35:40,000 --> 00:35:42,200 we just don't have time to cook it through thoroughly, 826 00:35:42,200 --> 00:35:43,680 allow the flavours to develop 827 00:35:43,680 --> 00:35:45,680 and reduce to that point where it needs to be. 828 00:35:47,880 --> 00:35:49,640 Alright, it needs work. 829 00:35:49,640 --> 00:35:52,280 I reckon more sugar and more lemon. 830 00:35:52,280 --> 00:35:54,080 Sweeten it up. 831 00:35:54,080 --> 00:35:56,160 Crank the heat. Get it in. 832 00:35:56,160 --> 00:35:59,120 The sauce needs a lot of work. We have no time to do it. 833 00:36:09,000 --> 00:36:11,920 ANNOUNCER: Get inspired by our fabulous home cooks. 834 00:36:11,920 --> 00:36:16,880 Stream full episodes of MasterChef Australia now on 10 play. 835 00:36:20,800 --> 00:36:23,520 PHIL: We need to get that sauce going, man. 836 00:36:23,520 --> 00:36:25,280 Alright, it needs work. 837 00:36:25,280 --> 00:36:27,920 I reckon more sugar and more lemon. 838 00:36:27,920 --> 00:36:29,600 Sweeten it up. 839 00:36:29,600 --> 00:36:31,800 Crank the heat. Get it in. 840 00:36:31,800 --> 00:36:35,000 We need to get cracking and getting moving with this main. 841 00:36:35,000 --> 00:36:36,600 We need to start frying this chicken. 842 00:36:36,600 --> 00:36:38,680 Gotta get that chicken fried. Need to get it moving. 843 00:36:41,080 --> 00:36:44,320 While Grace focuses on that sauce, 844 00:36:44,320 --> 00:36:46,760 chicken needs to be fried nice and crispy brown on the outside 845 00:36:46,760 --> 00:36:48,520 but still cooked and juicy in the centre. 846 00:36:48,520 --> 00:36:50,760 Our first one's gone out now. Come on! 847 00:36:53,040 --> 00:36:54,520 Can we get sauce? Done. 848 00:36:54,520 --> 00:36:57,360 We get the fried chicken and toss it through the lemon sauce. 849 00:36:57,360 --> 00:36:59,520 Thank you. And get them out to the diners. 850 00:37:00,520 --> 00:37:02,640 Let's pick it up, guys. Let's go! 851 00:37:05,160 --> 00:37:07,720 Service, please! 852 00:37:07,720 --> 00:37:08,800 Thank you. 853 00:37:19,400 --> 00:37:21,800 Mmm! ANDY: Ooh! 854 00:37:21,800 --> 00:37:24,160 Thank you. OK. Thank you. 855 00:37:24,160 --> 00:37:26,960 From the purple team - 856 00:37:26,960 --> 00:37:28,160 lemon chicken. 857 00:37:28,160 --> 00:37:29,680 I'm excited by that. 858 00:37:34,600 --> 00:37:36,720 How much chicken do you want? 859 00:37:58,960 --> 00:38:01,560 Nice marination on it. Good fry on it. 860 00:38:01,560 --> 00:38:03,960 It's crispy, it's glossy. Nicely velveted. 861 00:38:03,960 --> 00:38:06,000 Um, but then the sauce, 862 00:38:06,000 --> 00:38:08,440 as much as it's got a great consistency 863 00:38:08,440 --> 00:38:11,280 and clings to that chicken, there's not enough of it 864 00:38:11,280 --> 00:38:13,400 and there's nowhere near the amount of lemon 865 00:38:13,400 --> 00:38:15,760 that needs to be in there, unfortunately. 866 00:38:15,760 --> 00:38:18,760 It could have been epic with a few tweaks, but it wasn't. 867 00:38:18,760 --> 00:38:20,240 It looked the business. 868 00:38:20,240 --> 00:38:22,200 I don't think it could look any better. 869 00:38:22,200 --> 00:38:24,200 I do like that the meat's really nice and tender. 870 00:38:24,200 --> 00:38:28,240 The sauce lacked the lemon supercharged kind of vibe 871 00:38:28,240 --> 00:38:30,920 that you want in a dish like this. 872 00:38:30,920 --> 00:38:33,520 For what it could be and what it should be, 873 00:38:33,520 --> 00:38:35,520 it's OK but not quite there. 874 00:38:35,520 --> 00:38:38,520 Yeah. It didn't make me feel nostalgic... 875 00:38:38,520 --> 00:38:40,920 No. ..this one, to be honest. 876 00:38:40,920 --> 00:38:44,600 It was nice, but it didn't live up to its namesake. 877 00:38:48,640 --> 00:38:51,120 THEO: Last one going out. MALISSA: Service! 878 00:38:51,120 --> 00:38:52,800 ROBBIE: We're done, are we? We're finished? 879 00:38:52,800 --> 00:38:57,160 For the...for the main, yeah. Yeah. Good work, mate. Good job. 880 00:38:57,160 --> 00:39:00,840 There's an element of "Phew!" with the last main that goes out. 881 00:39:00,840 --> 00:39:04,240 We've done it. It's time to regroup and check on Cath. 882 00:39:04,240 --> 00:39:06,240 CATH: Yeah, I'm falling apart now. DECLAN: You're all good. 883 00:39:06,240 --> 00:39:08,040 Don't fall apart. You've got this, alright? 884 00:39:08,040 --> 00:39:09,680 Yeah, if you... Oh! My biscuits! 885 00:39:09,680 --> 00:39:12,280 Oh. Excuse me. Oh! 886 00:39:12,280 --> 00:39:13,640 No, they're out! Oh! 887 00:39:13,640 --> 00:39:17,040 Ohhh! Oh. OK. Hang on. Have I got enough? I've gotta put some more on. 888 00:39:17,040 --> 00:39:18,320 OK, OK. 889 00:39:18,320 --> 00:39:21,440 Cath, I've noticed, has kind of snowballed now 890 00:39:21,440 --> 00:39:23,920 and is stressing out quite a lot. 891 00:39:23,920 --> 00:39:25,960 Check the ice cream. It's not... It's not great. 892 00:39:25,960 --> 00:39:27,600 It's not great? Yeah. 893 00:39:27,600 --> 00:39:29,120 Brent's doing the syrup. Yeah. 894 00:39:29,120 --> 00:39:32,000 At this stage, I would have like to have dessert ready to go, 895 00:39:32,000 --> 00:39:35,920 you know, but we're still reducing the lychee syrup, 896 00:39:35,920 --> 00:39:38,360 we're, you know, cutting up lychees. 897 00:39:38,360 --> 00:39:40,160 ROBBIE: This going in the freezer? Yeah, buddy. 898 00:39:40,160 --> 00:39:42,560 There's even still batches of ice cream going in the freezer, 899 00:39:42,560 --> 00:39:43,720 which scares me. 900 00:39:43,720 --> 00:39:46,840 Now, we've gotta move now, guys. Come on. Come on, guys! 901 00:39:46,840 --> 00:39:49,640 Yep, I'm just gonna get one more batch of biscuits on just in case. 902 00:39:49,640 --> 00:39:51,280 So, I wanna rally my team, 903 00:39:51,280 --> 00:39:54,000 feel better about everything and just get this done. 904 00:39:54,000 --> 00:39:56,560 Excusez-moi! Coming through. 905 00:39:57,640 --> 00:39:59,640 PHIL: Service, please! 906 00:39:59,640 --> 00:40:02,360 That's the last of our main going out, guys. Well done. 907 00:40:02,360 --> 00:40:04,880 Good job! Keep pushing. Let's go! Let's go! Let's go! 908 00:40:04,880 --> 00:40:07,840 ANTONIO: We're motoring, we're motoring. We can get it done. 909 00:40:08,920 --> 00:40:11,080 It's all hands on deck for our dessert. 910 00:40:11,080 --> 00:40:14,000 GRACE: Whoever on our team has a minute, we need more eggs cracked. 911 00:40:14,000 --> 00:40:15,720 It's a little bit of mayhem, like, really. 912 00:40:15,720 --> 00:40:17,200 Good job, Grace. 913 00:40:17,200 --> 00:40:19,720 Trying to get all our desserts ready, 914 00:40:19,720 --> 00:40:21,960 basically going through all our pineapples and the breading 915 00:40:21,960 --> 00:40:23,360 in our assembly line. 916 00:40:23,360 --> 00:40:25,400 RHIANNON: Righto, you happy for me to start frying? 917 00:40:25,400 --> 00:40:26,400 Yep. 918 00:40:28,280 --> 00:40:31,840 I go ahead and...and check what the caramel sauce was actually doing. 919 00:40:31,840 --> 00:40:34,600 It's meant to look a bit thicker, but, yeah, it's looking good. 920 00:40:36,080 --> 00:40:38,040 I go to the freezer, grab the ice cream. 921 00:40:38,040 --> 00:40:40,280 Yeah, it's not...it's not... 922 00:40:40,280 --> 00:40:41,680 Uy! 923 00:40:41,680 --> 00:40:43,000 Not looking like ice cream. 924 00:40:46,680 --> 00:40:50,040 It churned OK. It was actually really glossy and, you know, thick. 925 00:40:50,040 --> 00:40:53,000 But when we put it in the freezer, it didn't set properly. 926 00:40:53,000 --> 00:40:55,280 We said we were gonna be serving ice cream with fritters 927 00:40:55,280 --> 00:40:56,760 and we just need to do it. 928 00:40:56,760 --> 00:40:59,440 OK, get a...get a spoon and start. 929 00:40:59,440 --> 00:41:03,320 We start portioning our ice cream, serving it into the cup dishes. 930 00:41:03,320 --> 00:41:06,320 We get our fritters and then we just get a little bit of the sauce 931 00:41:06,320 --> 00:41:07,600 on top of the fritter. 932 00:41:07,600 --> 00:41:09,560 It's not ideal 933 00:41:09,560 --> 00:41:11,400 'cause the consistency of the ice cream 934 00:41:11,400 --> 00:41:13,240 is not what we wanted it to be. 935 00:41:13,240 --> 00:41:16,920 But I think we hit the brief with the nostalgia. 936 00:41:16,920 --> 00:41:19,520 We went pretty classic. Service, please! 937 00:41:21,200 --> 00:41:23,760 (DRAMATIC MUSIC) 938 00:41:25,160 --> 00:41:26,640 Oy-ah! Thank you. 939 00:41:26,640 --> 00:41:27,640 Thank you. 940 00:41:30,880 --> 00:41:32,360 From the purple team, 941 00:41:32,360 --> 00:41:36,040 a dessert of pineapple fritter, ice cream and dulce de leche. 942 00:41:49,840 --> 00:41:52,320 I was hoping for a strong finish. 943 00:41:53,400 --> 00:41:56,920 Um...the ice cream is not set. 944 00:41:56,920 --> 00:41:59,040 Yeah. Time. 945 00:41:59,040 --> 00:42:01,880 If you think of the challenge they were under 946 00:42:01,880 --> 00:42:04,160 to get the spring rolls out, 947 00:42:04,160 --> 00:42:07,600 this is why this is not as good as it could have been. 948 00:42:07,600 --> 00:42:12,080 Team challenges, I think it's more the organisation part of this 949 00:42:12,080 --> 00:42:14,240 is so challenging for them, you know? 950 00:42:14,240 --> 00:42:18,400 And unless you've got a team captain that is really driving and leading, 951 00:42:18,400 --> 00:42:20,760 then you're gonna struggle to...to...to do this. 952 00:42:20,760 --> 00:42:23,640 Especially with 50 punters in a restaurant. 953 00:42:24,760 --> 00:42:26,560 Let's start serving, guys. Let's move, let's move. 954 00:42:26,560 --> 00:42:29,600 They're waiting. Come on. Let's go! Get the ice cream out. 955 00:42:29,600 --> 00:42:32,480 My vision is that we had these beautiful plump lychees 956 00:42:32,480 --> 00:42:36,360 with the ice cream, with the syrup, with the tuile on top. 957 00:42:36,360 --> 00:42:37,880 It's not gonna be that today. 958 00:42:38,880 --> 00:42:42,160 This is really soft. We've gotta go... We've gotta go so quick, OK? 959 00:42:42,160 --> 00:42:43,760 So I'm doing the ice cream, OK? 960 00:42:43,760 --> 00:42:46,960 I notice as soon as I'm putting the ice cream in, 961 00:42:46,960 --> 00:42:48,680 it's just starting to melt. 962 00:42:48,680 --> 00:42:50,120 Stop, stop, stop, stop. 963 00:42:50,120 --> 00:42:52,560 The last thing you do is put that on and dust. 964 00:42:52,560 --> 00:42:54,480 'Cause we don't want that going soggy, OK? 965 00:42:54,480 --> 00:42:56,520 There's nothing I can do about it now. 966 00:42:56,520 --> 00:42:58,280 We just have to forge on. 967 00:42:58,280 --> 00:43:01,240 OK, this ice cream has gotta go out now, OK? 968 00:43:01,240 --> 00:43:03,560 We're already behind. Come on, guys. 969 00:43:03,560 --> 00:43:06,200 Let's go, guys. Keep moving. Come on! 970 00:43:06,200 --> 00:43:07,800 I'm just devastated. 971 00:43:07,800 --> 00:43:09,800 MALISSA: Quick! Keep them coming. Let's go, let's go. 972 00:43:09,800 --> 00:43:12,400 It's been panic stations. 973 00:43:12,400 --> 00:43:13,600 Service! 974 00:43:13,600 --> 00:43:14,680 Thank you. 975 00:43:15,760 --> 00:43:17,680 Let's move, let's move, let's move. 976 00:43:17,680 --> 00:43:19,600 You know, perhaps...you know, 977 00:43:19,600 --> 00:43:23,680 I've lost where it was going because of the panic. 978 00:43:23,680 --> 00:43:28,360 So, I'm...I'm really worried about our dessert now. 979 00:43:41,040 --> 00:43:42,360 Thank you. 980 00:43:42,360 --> 00:43:43,960 Thank you! Thank you. 981 00:43:46,560 --> 00:43:48,440 MELISSA: From the red team, 982 00:43:48,440 --> 00:43:50,920 a dessert of lychee and ice cream. 983 00:44:12,200 --> 00:44:13,960 What happened? 984 00:44:15,320 --> 00:44:17,760 The ice cream is not set. 985 00:44:17,760 --> 00:44:21,440 Cath was on that the whole time. I just wonder what happened. 986 00:44:22,720 --> 00:44:26,120 You know, I was in the kitchen with Cath last week in the Team Challenge 987 00:44:26,120 --> 00:44:28,800 and she is pretty chaotic and frantic. 988 00:44:28,800 --> 00:44:31,440 This kind of resulted in chaotic Cath, unfortunately. 989 00:44:31,440 --> 00:44:33,000 Yeah. It's a real shame. 990 00:44:33,000 --> 00:44:36,160 We all know Cath can produce something that is fun 991 00:44:36,160 --> 00:44:38,040 and that is delicious and is balanced, 992 00:44:38,040 --> 00:44:39,880 and it's none of these things. 993 00:44:39,880 --> 00:44:44,800 So, um, I'm very sad for them and I'm...I'm rather disappointed. 994 00:44:44,800 --> 00:44:46,880 Last one going out. Ohh. 995 00:44:46,880 --> 00:44:50,120 Well done, guys! Whoo-hoo! 996 00:44:50,120 --> 00:44:51,120 Good job. 997 00:44:52,280 --> 00:44:53,760 Good job, Robbie! Hang on. 998 00:44:53,760 --> 00:44:55,040 Ahhh! 999 00:44:55,040 --> 00:44:58,160 RUE: Service. That's it! That's the end, guys. 1000 00:44:58,160 --> 00:45:00,360 Well done, guys. Well done. Whoo! Oh, thank gosh. Thank you. 1001 00:45:00,360 --> 00:45:02,600 Good job. Well done, Rue. Well done. Oh, my gosh. 1002 00:45:02,600 --> 00:45:05,520 That was really tough. 1003 00:45:05,520 --> 00:45:07,760 Well done, Rhi. Well done. Thank you. 1004 00:45:12,320 --> 00:45:15,400 Today, you had to capture everything we love about 1005 00:45:15,400 --> 00:45:18,520 Aussie Chinese restaurants in a three-course meal. 1006 00:45:19,520 --> 00:45:23,040 Let's go through your dishes, starting with dessert. 1007 00:45:24,040 --> 00:45:26,240 Despite your best intentions, 1008 00:45:26,240 --> 00:45:28,640 neither of your desserts were well executed, 1009 00:45:28,640 --> 00:45:31,360 so we're taking them both off the table entirely. 1010 00:45:33,920 --> 00:45:35,000 Entrees. 1011 00:45:35,000 --> 00:45:39,360 Purple team, your spring rolls were nice and golden, 1012 00:45:39,360 --> 00:45:42,400 but the sauce didn't pay off in the final dish. 1013 00:45:45,280 --> 00:45:46,360 Red team, 1014 00:45:46,360 --> 00:45:48,440 the san choy bow, 1015 00:45:48,440 --> 00:45:53,080 the filling was...juicy and beautifully dressed, 1016 00:45:53,080 --> 00:45:56,320 and that filling is the reason why you won the entree. 1017 00:45:56,320 --> 00:45:58,120 Well done. Yay! 1018 00:45:58,120 --> 00:45:59,720 JOCK: Well done, guys. 1019 00:46:04,040 --> 00:46:06,760 Now to mains. (DRAMATIC MUSIC) 1020 00:46:06,760 --> 00:46:10,560 Purple team, your main was tasty enough. 1021 00:46:10,560 --> 00:46:13,200 The chicken was succulent and aromatic, 1022 00:46:13,200 --> 00:46:15,760 and there was a nice hum of ginger throughout the dish. 1023 00:46:15,760 --> 00:46:20,720 But the lemon the lemon chicken was MIA. 1024 00:46:22,480 --> 00:46:25,400 Red team... (DRAMATIC MUSIC) 1025 00:46:25,400 --> 00:46:27,000 ..your main was fully loaded. 1026 00:46:27,000 --> 00:46:29,960 The beef was gorgeously tender and glossy, 1027 00:46:29,960 --> 00:46:31,400 and it's the reason why 1028 00:46:31,400 --> 00:46:33,640 you're headed into tomorrow's Immunity Challenge. 1029 00:46:33,640 --> 00:46:34,880 (APPLAUSE) 1030 00:46:34,880 --> 00:46:37,800 THEO: Good job. Oh, my God. 1031 00:46:37,800 --> 00:46:39,400 Oh, good job! 1032 00:46:39,400 --> 00:46:41,160 THEO: I'm really happy we won. 1033 00:46:41,160 --> 00:46:44,320 We worked so hard. Um, we didn't stop all day. 1034 00:46:45,400 --> 00:46:47,320 I'm really proud of my team. I really am. 1035 00:46:48,440 --> 00:46:51,880 Adi, of course this means you chose correctly. 1036 00:46:51,880 --> 00:46:54,200 You will be cooking in Immunity as well. 1037 00:46:54,200 --> 00:46:56,240 Great. Thank you. ANDY: See you later. 1038 00:46:56,240 --> 00:46:58,040 Bye-bye! Thank you! 'Bye! 1039 00:46:59,680 --> 00:47:00,920 Good, guys. 1040 00:47:02,400 --> 00:47:04,960 ANNOUNCER: Tomorrow night on MasterChef Australia... 1041 00:47:04,960 --> 00:47:07,360 JOCK: It's Gabriel Gate! 1042 00:47:07,360 --> 00:47:10,880 ..there's a living legend in the house. 1043 00:47:10,880 --> 00:47:14,640 GABRIEL: I am really thrilled to compete in the MasterChef challenge. 1044 00:47:14,640 --> 00:47:16,040 But to face him, 1045 00:47:16,040 --> 00:47:18,480 they'll have to tame the flame. 1046 00:47:18,480 --> 00:47:19,880 SHANNON: There's nothing more nostalgic 1047 00:47:19,880 --> 00:47:21,440 that flambeing. 1048 00:47:21,440 --> 00:47:23,920 ADI: I've never flambeed before. 1049 00:47:23,920 --> 00:47:24,920 Aargh! 1050 00:47:24,920 --> 00:47:25,960 Watch your beard, mate! 1051 00:47:25,960 --> 00:47:29,000 And make a dish worthy of immunity. 1052 00:47:29,000 --> 00:47:30,040 Let's face it, 1053 00:47:30,040 --> 00:47:31,800 who doesn't love a big flame going up? 1054 00:47:31,800 --> 00:47:33,800 Captions by Red Bee Media