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Previously on
MasterChef Australia...
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00:00:09,610 --> 00:00:12,280
From Gelato Messina,
Donato Toce!
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00:00:14,382 --> 00:00:17,418
...it was an unbelievable
Pressure Test...
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00:00:17,418 --> 00:00:19,253
Yeah!
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00:00:19,253 --> 00:00:21,655
Oh!
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00:00:21,655 --> 00:00:23,591
Are you serious? Oh, my
God!
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00:00:23,591 --> 00:00:27,027
...re-creating a Viennetta
from a visionary.
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00:00:27,027 --> 00:00:29,897
This is next level.
This is MasterChef.
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They gave this nostalgic
dessert a good crack.
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Shh!
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Yeah, baby.
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00:00:39,873 --> 00:00:41,675
So impressed.
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Flavour-wise, nailed it.
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But it was the end of the
journey for Alice.
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00:00:50,184 --> 00:00:54,455
Tonight, it's a classic
Service Challenge.
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It's so nostalgic to me.
It's crazy.
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And they're going old school.
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Here we are in the burbs.
Yeah. This is exciting!
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Where are we going?
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What is it gonna be?
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Today's a new day.
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We know that it's
an offsite Service Challenge.
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So just wondering
where we're going.
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Gonna be fun.
I know.
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I love Team Challenge.
I know!
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Oh, look!
Oh, wow.
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Oh, my gosh!
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Mei Jing!
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Chinese!
Yum!
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Love Chinese!
Yum!
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Oh, wow.
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This reminds me of where
I used to go eat as a kid!
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This is gonna be fun. Yeah.
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Hello!
Hello.
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Morning.
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00:02:03,191 --> 00:02:05,193
Ah, good morning!
Good morning.
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00:02:05,193 --> 00:02:07,928
Wow! Look at this.
How cool!
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We're in this
very nostalgic, old-school
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Chinese restaurant.
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This restaurant reminds me
of a place where
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my dad used to take us for takeout
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and it looked exactly the same
as this.
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I think everyone
has endless memories
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of eating at local Chinese takeaway.
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Morning, you lot.
Morning!
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Welcome to Mei Jing
Chinese Restaurant
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right here in the heart
of suburban Melbourne.
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Now, before we get any further,
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I'd just like to apologise
Mel can't be with us today.
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Unfortunately,
she's not feeling very well.
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Hi!
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I didn't see you!
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Ta-da!
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Ta-da!
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This is my wardrobe for today,
so thank you.
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OK.
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Can you believe that the
first-ever Chinese restaurant
in Australia
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was in 1854?
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Wow.
Wow!
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There are local restaurants
like this
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in pretty much every town
across the country.
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Theo, you been to a restaurant
like this before?
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I've been to this restaurant before.
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Stop it!
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I grew up just across the
road. I reckon I've been here
100 times.
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Legit. Legit.
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It's hilarious.
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00:03:33,381 --> 00:03:35,249
This is your local?
Yeah, yeah.
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What's your go-to?
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00:03:37,418 --> 00:03:38,752
Number 72.
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Yeah.
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We'd order everything. Yeah.
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00:03:41,622 --> 00:03:43,491
Mate, you've got a bit
of an advantage today.
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Technically, you're playing at home.
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00:03:45,359 --> 00:03:46,794
Yeah!
Home-ground advantage. Yeah.
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00:03:46,794 --> 00:03:49,997
And whatever today's challenge
is, it's yours to lose, buddy.
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00:03:49,997 --> 00:03:51,899
Oh, no! Don't say that.
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00:03:53,634 --> 00:03:55,636
I'm getting hungry,
so let's get into it, shall we?
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It's a Team Challenge, OK?
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Do you know how this works?
Yeah.
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Alright. Don't peek!
Here we go.
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Ladies first.
OK. Yeah.
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If you have
the white apron,
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that means you're not cooking today.
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Ohh!
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Oh!
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Damn.
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I'm bummed about that.
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00:04:18,225 --> 00:04:20,093
Love cooking Chinese.
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Alright, guys,
into your teams, please.
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Red team!
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Alright. Adi, you pulled
the elusive white apron.
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That means no cooking for you
today. Yeah.
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Instead, you'll be picking
a team to back.
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00:04:41,715 --> 00:04:44,818
But first, let's describe
today's challenge.
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Yeah.
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On the menu at Mei Jing are
some tasty Chinese classics
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that most of us know and love.
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In your teams, you must choose
three dishes from the menu -
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an entree, a main and a dessert.
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Oh!
OK.
102
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Oh, wow.
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00:05:01,569 --> 00:05:03,704
And then make them your own.
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You have your teams
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00:05:05,172 --> 00:05:07,741
and for today you'll need to
assign a team captain as well.
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00:05:07,741 --> 00:05:08,809
Now.
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Right, who wants to be
team captain?
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Any volunteers?
I'll go.
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I'm glad you're my team.
Hometown advantage.
110
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OK. Yeah.
You know the restaurant.
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00:05:15,949 --> 00:05:17,685
I do have a few.
Recipes?
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00:05:17,685 --> 00:05:18,852
Yeah.
Yeah.
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Do you feel confident?
OK. Yep.
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OK, guys, who's it going to be?
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Rue.
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Wonderful. And red?
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Theo. Excellent.
Yeah!
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The hometown advantage!
Oh!
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The prodigal son returns!
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I know where the bathrooms are.
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Please come and grab a menu.
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Thank you.
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Righto, guys. This is how it's
gonna play out.
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You've got two and a half hours
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before the service
for your entree begins.
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Each team, they'll be feeding
50 diners plus us.
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Whoa!
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The team who cooks us
the best three-course meal,
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they'll go into tomorrow's
Immunity Challenge.
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Right. Adi, decision time.
You know all the details.
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Which way are you gonna go?
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Um...
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...I'm gonna have to go
with red team today.
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Right! If they win,
you go into immunity.
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Yeah.
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But if they lose,
you're obviously done.
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Come on, guys.
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Righto, guys, best of luck.
Your time starts now.
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Whoo!
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Go! Let's go! Let's go.
Let's have a look.
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Alright, guys, let's have a
look. What have we got?
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I've seen this kitchen,
walked past it many times,
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but I've never stepped foot in
it, so this is quite daunting
for me.
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First off, let's go entree.
OK. Alright.
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I'm with Brent, Robbie,
Malissa, Declan and Cath.
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00:06:42,570 --> 00:06:45,138
Red team, red emperor, you
know? It's perfect for Chinese.
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00:06:45,138 --> 00:06:47,741
Who knows a chicken
and sweet corn soup recipe?
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00:06:47,741 --> 00:06:50,310
Who knows a san choy bow
recipe? I know san choy bow.
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Maybe we go san choy bow.
Yeah, yeah, yeah.
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00:06:52,345 --> 00:06:54,615
Pork san choy bow for entree.
OK. Yep.
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00:06:54,615 --> 00:06:57,217
The challenge today is to pick
something off the menu,
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which I'm quite familiar with,
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and re-create an entree,
main and dessert.
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So, main, we've got
sweet and sour pork or...
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00:07:03,056 --> 00:07:04,625
Or beef and black bean.
156
00:07:04,625 --> 00:07:07,127
What do you think, Robbie? The
beef and black bean is easier.
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00:07:07,127 --> 00:07:09,162
Yeah! Oh, that's an oldie
but a goodie.
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00:07:09,162 --> 00:07:11,398
Beef and black bean. Alright.
Oh, I love that.
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00:07:11,398 --> 00:07:13,767
Nostalgia Week is hitting home
now, you know.
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Now, dessert. Lychee and ice
cream, mango pancake...
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There's a lot of things on
this menu that resonate with me.
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Pineapple fritter with ice cream.
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Lychee and ice cream?
Lychee and ice cream.
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I reckon that looks good. Yeah.
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This is where I would go
for Chinese takeaway.
166
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It's exactly this menu.
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Lychee and ice cream.
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00:07:29,416 --> 00:07:31,885
I need to make sure we're
picking the menu's best dishes.
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We can do our own
little spin on that.
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Yeah! I reckon.
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00:07:35,055 --> 00:07:38,058
And working out what we can do
to elevate them a little bit.
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Guys, I'm gonna leave this
with you.
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00:07:39,760 --> 00:07:41,895
I'm gonna go to Coles
and get the pork mince.
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Get that, come back. Yep.
175
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Alright. Sweet.
Alright. I'll see you soon. OK.
176
00:07:45,599 --> 00:07:49,102
OK, so main.
Who would do main? Ralph?
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00:07:49,102 --> 00:07:51,038
Yeah, I could do main.
Sweet and sour pork.
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And, Phil?
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00:07:52,540 --> 00:07:55,609
I put my hand up
to be captain today.
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00:07:55,609 --> 00:07:58,812
Antonio and I would do, um, dessert.
181
00:07:58,812 --> 00:08:02,115
I will have you and Grace
doing entrees.
182
00:08:02,115 --> 00:08:03,584
Yeah.
Yep.
183
00:08:03,584 --> 00:08:07,254
Because I actually want to
push myself outside of my
comfort zone.
184
00:08:07,254 --> 00:08:09,990
I am quite soft.
185
00:08:09,990 --> 00:08:14,361
So I need to make sure that I
step up and take charge today.
186
00:08:14,361 --> 00:08:16,196
What are you thinking?
Pineapple fritters with ice cream.
187
00:08:16,196 --> 00:08:17,731
That's a good one. Yeah.
188
00:08:17,731 --> 00:08:19,633
Straightaway when we open the menu,
189
00:08:19,633 --> 00:08:21,969
the first thing to jump out to us
190
00:08:21,969 --> 00:08:24,104
is the pineapple fritter
with ice cream.
191
00:08:24,104 --> 00:08:26,707
Entrees?
We've got spring rolls.
192
00:08:26,707 --> 00:08:27,908
Spring rolls. Yeah.
193
00:08:27,908 --> 00:08:29,743
Pork and prawn.
Yeah. Pork and prawn.
194
00:08:29,743 --> 00:08:31,411
OK. Absolutely. OK.
195
00:08:31,411 --> 00:08:33,647
We do with spring rolls
with a sweet and sour sauce.
196
00:08:33,647 --> 00:08:35,515
And then you guys do
a lemon chicken.
197
00:08:35,515 --> 00:08:37,785
Yeah, but if we do lemon
chicken, we'll do fried rice.
198
00:08:37,785 --> 00:08:41,488
For our main, we're making,
um, some lemon chicken with
fried rice.
199
00:08:41,488 --> 00:08:43,791
Would you want to get
fried and fried?
200
00:08:43,791 --> 00:08:45,158
What's your fresh element?
201
00:08:45,158 --> 00:08:47,094
I'm just a little bit worried.
202
00:08:47,094 --> 00:08:50,397
We're frying some spring rolls,
frying some chicken,
203
00:08:50,397 --> 00:08:52,432
frying a pineapple fritter.
204
00:08:52,432 --> 00:08:54,434
Like, think about it,
if you went to a restaurant,
205
00:08:54,434 --> 00:08:57,571
would you be like, "I want
fried spring rolls, I want
fried chicken."
206
00:08:57,571 --> 00:08:59,640
They didn't say we have to
stick to the original.
207
00:08:59,640 --> 00:09:01,208
They said our twist on it.
208
00:09:01,208 --> 00:09:03,877
We can just sear the
chicken and still use the sauce.
209
00:09:03,877 --> 00:09:05,746
It doesn't have to be
deep-fried and, you know...
210
00:09:05,746 --> 00:09:08,015
Yeah. Maybe we can get rid
of the 'fried' on here.
211
00:09:08,015 --> 00:09:10,417
OK. Yep. Alright.
If you're happy, go with that.
212
00:09:10,417 --> 00:09:11,619
Yep. Go with that.
213
00:09:11,719 --> 00:09:16,489
As team captain, I have decided
to drop the fried chicken
214
00:09:16,489 --> 00:09:18,391
and instead adding
our own twist to it
215
00:09:18,391 --> 00:09:20,694
and do lemon chicken
with grilled chicken.
216
00:09:20,694 --> 00:09:23,263
So I'm going to Coles to pick
up some proteins for us.
217
00:09:23,263 --> 00:09:24,732
Oh, OK.
We'll get prepping.
218
00:09:24,732 --> 00:09:26,199
Thank you.
Let's go.
219
00:09:26,199 --> 00:09:27,500
OK. Come on, guys.
220
00:09:29,536 --> 00:09:30,938
Alright.
221
00:09:32,072 --> 00:09:33,741
So I run in.
222
00:09:33,741 --> 00:09:35,809
I need to get all these proteins
223
00:09:35,809 --> 00:09:40,681
and I quickly grab my chicken
thigh for our lemon chicken.
224
00:09:40,681 --> 00:09:41,749
OK.
225
00:09:41,749 --> 00:09:43,150
Then I run to the deli.
226
00:09:43,150 --> 00:09:45,152
Hi! How are you?
Hello.
227
00:09:45,152 --> 00:09:47,020
I am looking for some prawns.
228
00:09:47,020 --> 00:09:49,757
I recommend our raw
black tiger prawns.
229
00:09:49,757 --> 00:09:50,758
Yeah?
230
00:09:50,758 --> 00:09:52,425
They're 100% responsibly
sourced
231
00:09:52,425 --> 00:09:54,461
and they'll go delicious
in your dish.
232
00:09:54,461 --> 00:09:57,230
Alright. OK, that sounds
perfect. We'll get about two
kilos of that.
233
00:09:57,230 --> 00:09:59,232
Two kilos? No problem.
We'll get that ready for you.
234
00:09:59,232 --> 00:10:03,103
So, for entree,
we've chosen san choy bow.
235
00:10:03,103 --> 00:10:04,537
I need to get some pork mince.
236
00:10:06,273 --> 00:10:08,141
OK. Pork mince.
237
00:10:10,711 --> 00:10:14,081
I found what I need and now
I need to get back to my team
238
00:10:14,081 --> 00:10:16,483
because they need me right now,
so I need to move.
239
00:10:18,251 --> 00:10:19,452
Alrighty.
240
00:10:19,452 --> 00:10:23,056
We need shallots, we need
cabbage. GRACE: Lettuce!
241
00:10:23,056 --> 00:10:24,391
Need oyster sauce.
242
00:10:26,593 --> 00:10:28,328
Soy.
243
00:10:28,328 --> 00:10:30,530
See what we can do with that.
244
00:10:32,032 --> 00:10:34,668
Oh, look at that cos.
It's beautiful. Looking good.
245
00:10:34,668 --> 00:10:37,337
So I'm back with my team now
and everyone seems organised.
246
00:10:37,337 --> 00:10:42,575
I have Brent and Malissa
chopping up ingredients for the entree.
247
00:10:42,575 --> 00:10:44,144
Declan's cutting up the meat.
248
00:10:44,144 --> 00:10:45,478
Keep it thin like that.
249
00:10:45,478 --> 00:10:46,780
Yeah.
Perfect. Yeah. Really nice.
250
00:10:46,780 --> 00:10:49,449
Uh, Robbie's cutting up
the vegetables for our main.
251
00:10:49,449 --> 00:10:52,720
Cath is out the front working
on her creme anglaise for her
ice cream.
252
00:10:52,720 --> 00:10:54,121
OK. Now...
253
00:10:54,121 --> 00:10:55,789
The cos was a great idea, I think.
254
00:10:55,789 --> 00:10:57,490
Yeah, I think they look a bit nicer.
255
00:10:57,490 --> 00:11:00,961
Yeah. It's more fun to eat a
long boat like that. Yeah.
256
00:11:00,961 --> 00:11:04,097
San choy bow, it's a classic
and we're gonna try and jazz it up.
257
00:11:04,097 --> 00:11:05,532
We're working on that right now
258
00:11:05,532 --> 00:11:08,201
to figure out exactly how we're
gonna elevate it a little bit.
259
00:11:08,201 --> 00:11:10,971
We could make
a real nice chilli crunch...
260
00:11:10,971 --> 00:11:12,139
Yeah?
261
00:11:12,139 --> 00:11:14,808
...thing to go on with
the san choy bow to top it off.
262
00:11:14,808 --> 00:11:18,846
Szechuan peppers, chillis,
ginger, garlic, sesame seeds...
263
00:11:18,846 --> 00:11:20,380
Yep. ..peanuts all the way
through it.
264
00:11:20,380 --> 00:11:21,982
OK.
Pour it over the top.
265
00:11:21,982 --> 00:11:24,317
Great. That sounds good.
Alright, boys.
266
00:11:24,317 --> 00:11:25,685
Hey. Howdy.
How are we?
267
00:11:25,685 --> 00:11:26,686
What's happening?
268
00:11:26,686 --> 00:11:29,156
We have san choy bow for our
entree. Yep.
269
00:11:29,156 --> 00:11:31,324
Ohh! That was my pick!
Yeah.
270
00:11:31,324 --> 00:11:32,525
Oh, yeah?
Yeah!
271
00:11:32,525 --> 00:11:34,327
What's the mince?
Pork mince.
272
00:11:34,327 --> 00:11:36,396
We're gonna put some mushrooms
in there, spring onion,
273
00:11:36,396 --> 00:11:37,765
some ginger, garlic.
274
00:11:37,765 --> 00:11:39,733
Make that a rich, rich san choy bow.
275
00:11:39,733 --> 00:11:42,135
If you're gonna do san choy
bow, let's jack it.
276
00:11:42,135 --> 00:11:44,304
Load it, yeah.
Like, what are you amping up?
277
00:11:44,304 --> 00:11:47,775
Maybe like a Szechuan chilli
oil crunch, peanut...
278
00:11:47,775 --> 00:11:49,810
Now we're talking.
Jack it up a bit.
279
00:11:49,810 --> 00:11:51,578
This is your local?
100%.
280
00:11:51,578 --> 00:11:53,280
You're also probably
gonna be cooking for people
281
00:11:53,280 --> 00:11:54,782
that you're normally eating with.
282
00:11:54,782 --> 00:11:56,917
I agree.
Don't let them down.
283
00:11:56,917 --> 00:11:58,218
Alright. Thanks, mate.
284
00:11:58,218 --> 00:12:00,653
Good luck.
Thanks, guys. Cheers.
285
00:12:00,653 --> 00:12:02,322
Behind you, Gracie.
286
00:12:02,322 --> 00:12:04,691
We need to chop garlic and
ginger. Yeah, let's get that.
287
00:12:04,691 --> 00:12:06,894
I'll prep this, then process
it all at the same time.
288
00:12:06,894 --> 00:12:08,862
Yeah. We've got a fair bit to
do. Yeah.
289
00:12:08,862 --> 00:12:11,799
So today for entree,
purple team are cooking
290
00:12:11,799 --> 00:12:14,067
spring rolls with
a sweet and sour dipping sauce.
291
00:12:14,067 --> 00:12:16,837
We're gonna have to cook the
pork. Prawns as well.
292
00:12:16,837 --> 00:12:19,873
Put the veggies in.
Then we put the oyster and soy.
293
00:12:19,873 --> 00:12:22,309
Wrap the wrappers and then
they need to get deep-fried.
294
00:12:22,309 --> 00:12:23,310
Yep.
295
00:12:23,443 --> 00:12:26,213
One of my aunties used to love
making spring rolls
296
00:12:26,213 --> 00:12:29,382
and now I make spring rolls
quite a lot.
297
00:12:30,383 --> 00:12:31,751
Yeah, perfect.
That's good?
298
00:12:31,751 --> 00:12:33,253
Yeah, I don't want it
mince-mince. Yep.
299
00:12:33,253 --> 00:12:34,654
I still want to have texture. Alright.
300
00:12:34,654 --> 00:12:36,123
And I can do it in bulk.
301
00:12:36,123 --> 00:12:38,291
Five kids, a husband,
everyone's hungry.
302
00:12:38,291 --> 00:12:41,995
So hopefully I can use that
to help cook for 50 diners.
303
00:12:41,995 --> 00:12:44,397
Ralph's going to do the sauce
for us.
304
00:12:44,397 --> 00:12:47,534
But there's still so much to do
until service.
305
00:12:47,534 --> 00:12:49,803
We need to roll
over 100 spring rolls.
306
00:12:49,803 --> 00:12:51,972
Rhi, like that?
307
00:12:51,972 --> 00:12:54,007
Yeah, yeah, that's perfect.
Yep. Ready.
308
00:12:54,007 --> 00:12:58,111
But... you know what? I'm also
optimistic that we can get it done.
309
00:12:58,111 --> 00:13:00,513
Like, Grace and I are running
around like mad things,
310
00:13:00,513 --> 00:13:03,984
so I'm hoping that we
can actually push it out.
311
00:13:03,984 --> 00:13:07,120
Purple team. Rue, menu, let's
go!
312
00:13:07,120 --> 00:13:10,958
OK. So, for entree, we're doing
pork and prawn spring rolls.
313
00:13:10,958 --> 00:13:13,460
Pork and prawn? With a sweet
and sour dipping sauce.
314
00:13:13,460 --> 00:13:14,862
A classic. Yep.
315
00:13:14,862 --> 00:13:15,863
Main course?
316
00:13:15,963 --> 00:13:18,231
For our main course,
we're doing lemon chicken.
317
00:13:18,231 --> 00:13:20,200
We were hoping that was
gonna come into play.
318
00:13:20,200 --> 00:13:21,201
Love it!
319
00:13:21,734 --> 00:13:24,637
We were actually going to do,
um, the classic, which is
deep-fried,
320
00:13:24,637 --> 00:13:26,673
but, um, we just had
to have a chat about
321
00:13:26,673 --> 00:13:29,877
how already have
deep-fried spring rolls
322
00:13:29,877 --> 00:13:32,812
and then we'd have
deep-fried chicken
323
00:13:32,812 --> 00:13:37,150
and we have a deep-fried
element in the dessert as well.
324
00:13:37,150 --> 00:13:39,953
So we're thinking maybe
we could get rid of the frying
325
00:13:39,953 --> 00:13:42,956
and just do a normal chicken
326
00:13:42,956 --> 00:13:44,624
with steamed rice.
327
00:13:44,624 --> 00:13:45,893
Right.
Yeah.
328
00:13:45,893 --> 00:13:46,894
What?
329
00:13:50,663 --> 00:13:52,532
Lemon chicken,
you have to deep-fry it.
330
00:13:52,532 --> 00:13:55,535
Yeah, I...I would say
there is no other way.
331
00:13:56,569 --> 00:13:58,238
I just see you
leaving yourself vulnerable
332
00:13:58,238 --> 00:14:01,141
if you just serve steamed rice
and chicken, that's it.
333
00:14:01,141 --> 00:14:03,376
Oh, shit.
334
00:14:12,252 --> 00:14:14,821
So we're thinking maybe
we could get rid of the frying
335
00:14:14,821 --> 00:14:16,689
and just do a normal chicken
336
00:14:16,689 --> 00:14:17,891
with steamed rice.
337
00:14:17,891 --> 00:14:18,926
What?
338
00:14:19,927 --> 00:14:21,428
I just see you
leaving yourself vulnerable
339
00:14:21,428 --> 00:14:24,197
if you just serve steamed rice
and chicken, that's it.
340
00:14:24,197 --> 00:14:27,567
I am feeling so stressed!
341
00:14:27,567 --> 00:14:30,403
I've made this decision
to grill the chicken instead
342
00:14:30,403 --> 00:14:33,240
and it's starting to look like
it's not a good idea.
343
00:14:33,240 --> 00:14:35,008
I'm all for
the deep-friend stuff, man.
344
00:14:35,008 --> 00:14:36,843
I'd think about that if I were
you. OK.
345
00:14:36,843 --> 00:14:40,180
So we're going back to classic
lemon chicken and fried rice.
346
00:14:40,180 --> 00:14:41,848
Perfect!
Yeah, yeah.
347
00:14:41,848 --> 00:14:42,916
That's right.
348
00:14:42,916 --> 00:14:45,485
Bring it home!
Yeah. OK.
349
00:14:45,485 --> 00:14:46,619
Organisation, execution.
350
00:14:46,619 --> 00:14:47,988
Yeah. Absolutely.
Let's start prepping.
351
00:14:47,988 --> 00:14:49,256
Good luck. OK.
352
00:14:49,256 --> 00:14:50,890
OK, Ralph.
353
00:14:50,890 --> 00:14:54,294
The judges' feedback
has shaken my confidence.
354
00:14:54,294 --> 00:14:57,897
I feel like I made
the wrong decision for my team.
355
00:14:57,897 --> 00:14:59,399
But as team captain,
356
00:14:59,399 --> 00:15:02,769
I have to make sure that
everything gets right on track.
357
00:15:02,769 --> 00:15:04,371
We're going to deep-fry our chicken.
358
00:15:04,371 --> 00:15:06,106
Yep. Alright.
That's OK.
359
00:15:06,106 --> 00:15:08,075
We'll get onto it. Yeah?
Yeah.
360
00:15:08,075 --> 00:15:12,845
Thinking, OK, we have to
deep-fry and then do the sauce,
361
00:15:12,845 --> 00:15:17,517
that's extra work on top of
the work that we already have
to do.
362
00:15:20,954 --> 00:15:23,790
Red team, purple team, you've
already had half an hour.
363
00:15:23,790 --> 00:15:26,026
You've only got two hours to
go. Come on!
364
00:15:26,026 --> 00:15:27,995
Come on, guys. Keep going.
365
00:15:31,031 --> 00:15:34,367
Oh, I've been, um, cutting the
garlic for half an hour now,
366
00:15:34,367 --> 00:15:37,070
but I'm here for the win,
so I'll do whatever.
367
00:15:37,070 --> 00:15:38,605
We're really gonna have to motor
368
00:15:38,605 --> 00:15:41,208
because once we get this
spring roll mix, we need to
cook it
369
00:15:41,208 --> 00:15:43,410
and we need to cool it
before we can wrap it.
370
00:15:43,410 --> 00:15:44,911
Yeah. OK.
So that's a big thing.
371
00:15:45,912 --> 00:15:48,048
Alright, alright, alright.
372
00:15:48,048 --> 00:15:49,549
Alright, where are we at, team?
373
00:15:49,549 --> 00:15:52,885
So, yeah, so this will get
tossed in the cornflour
374
00:15:52,885 --> 00:15:55,722
and then, you know, we'll fry
it off and it will be, you know...
375
00:15:55,722 --> 00:15:58,691
Yeah, beautiful. Yeah. Perfect.
...30 seconds to a minute.
376
00:15:58,691 --> 00:16:03,730
Today, our menu items are
inspired from the Mei Jing menu.
377
00:16:03,730 --> 00:16:06,599
Careful you don't injure
yourself! I won't!
378
00:16:06,599 --> 00:16:09,969
We choose to go for beef
and black bean sauce for main
379
00:16:09,969 --> 00:16:11,738
with a side of fried rice.
380
00:16:11,738 --> 00:16:14,241
I'm gonna be looking after the beef.
381
00:16:14,241 --> 00:16:18,178
All the beef has to be sliced,
then it has to be velveted to tenderise
382
00:16:18,178 --> 00:16:20,913
before I get on
to my black bean sauce.
383
00:16:20,913 --> 00:16:24,017
I'm confident
in my black bean sauce.
384
00:16:24,017 --> 00:16:25,918
Nice, bro.
385
00:16:25,918 --> 00:16:28,955
Like, I...I make
pretty good black bean sauce!
386
00:16:28,955 --> 00:16:31,958
I'm just gonna brown this and
then I'll brown the veggies separate.
387
00:16:31,958 --> 00:16:33,993
Then I'll put them into that
pot, get it on.
388
00:16:33,993 --> 00:16:36,596
I need to do a beef stock.
389
00:16:36,596 --> 00:16:38,665
Big beef bones -
I just want lots of flavour.
390
00:16:38,665 --> 00:16:42,635
And I can focus on balancing
out that black bean sauce.
391
00:16:42,635 --> 00:16:45,272
And I'm with my number one
teammate, Robbie.
392
00:16:45,272 --> 00:16:47,474
How many things did I cut up
today, bro?
393
00:16:47,474 --> 00:16:49,676
I know. Proud of you.
Cruising, son. We're right.
394
00:16:49,676 --> 00:16:51,178
We work really well together.
395
00:16:51,178 --> 00:16:53,380
So we'll just make
the base of it first.
396
00:16:53,380 --> 00:16:56,416
Yep. Brown sugar, soy, vinegar, stock.
397
00:16:56,416 --> 00:16:58,951
We've been on every Team
Challenge together
398
00:16:58,951 --> 00:17:00,920
and we've won every one so far.
399
00:17:00,920 --> 00:17:02,455
You guys have timers?
400
00:17:02,455 --> 00:17:04,124
No, we don't need
timers, mate.
401
00:17:04,124 --> 00:17:05,858
We just do it
by natural feelings, mate.
402
00:17:05,858 --> 00:17:07,494
Alright?
403
00:17:07,494 --> 00:17:10,897
So, the odds aren't looking
too good for the purple team today.
404
00:17:11,898 --> 00:17:15,402
Just a heads-up! You have one
hour and a half until service
begins!
405
00:17:15,402 --> 00:17:16,936
So, keep on slaying! Come on!
406
00:17:16,936 --> 00:17:19,406
Backs, backs, backs, backs, backs.
407
00:17:19,406 --> 00:17:20,940
Whoo!
408
00:17:22,075 --> 00:17:24,043
Can you save this one for me?
I'll be back.
409
00:17:24,043 --> 00:17:25,545
OK. No worries.
410
00:17:25,545 --> 00:17:27,046
Who needs a burner?
Hey!
411
00:17:29,015 --> 00:17:30,717
Keep pushing through!
412
00:17:30,717 --> 00:17:32,585
How many more cabbages have
you got?
413
00:17:32,585 --> 00:17:35,722
Rhiannon and Grace are prepping
for the entree.
414
00:17:35,722 --> 00:17:39,058
Ralph is working on the sweet
and sour sauce for our entree
as well.
415
00:17:39,058 --> 00:17:44,131
Phil is prepping and deboning
seven kilos of chicken.
416
00:17:44,131 --> 00:17:46,866
Guys, we've got to start
moving quicker, guys.
417
00:17:46,866 --> 00:17:48,901
And Antonio and I are doing desserts
418
00:17:48,901 --> 00:17:51,104
'cause we are
the dessert king and queen.
419
00:17:51,104 --> 00:17:54,941
Antonio, once we have this
going, I think we should jump
onto entrees.
420
00:17:54,941 --> 00:17:56,042
Yeah.
Yeah.
421
00:17:56,042 --> 00:17:57,577
So we need... we need to...
422
00:17:57,577 --> 00:17:59,812
I'm gonna get some ice bath.
Yep. OK.
423
00:17:59,812 --> 00:18:02,849
We're gonna be doing pineapple
fritters with vanilla ice cream
424
00:18:02,849 --> 00:18:06,353
and I think I'm just gonna do
a really creamy caramel sauce.
425
00:18:06,353 --> 00:18:08,455
After we have
our anglaise thickened,
426
00:18:08,455 --> 00:18:10,623
we need to chill it down
pretty quickly.
427
00:18:10,623 --> 00:18:15,828
Two and a half hours, 50
diners, that's a big, big task.
428
00:18:17,029 --> 00:18:19,166
It's a lot of ice cream to serve.
429
00:18:19,166 --> 00:18:21,901
Hopefully, it would be ready
for service.
430
00:18:22,902 --> 00:18:25,272
OK. That's done.
431
00:18:27,006 --> 00:18:29,142
Oh, my God. They've
already got their ice cream in.
432
00:18:29,142 --> 00:18:30,843
I'm freaking out.
No, it's alright, Cath.
433
00:18:30,843 --> 00:18:32,145
Don't freak out. OK.
434
00:18:32,145 --> 00:18:33,480
Don't freak out. Alright.
435
00:18:33,480 --> 00:18:35,682
So the dessert
is a vanilla ice cream
436
00:18:35,682 --> 00:18:40,587
with a lychee syrup, fresh
lychees and freeze-dried
lychees on top.
437
00:18:40,587 --> 00:18:42,822
I need a big bowl like this. Yep.
438
00:18:42,822 --> 00:18:45,492
On top of it with a strainer.
Yep. No worries. Done.
439
00:18:45,492 --> 00:18:47,794
I pop out to see Cath.
Oh, my God.
440
00:18:47,794 --> 00:18:50,597
I can see she's starting
to get a bit stressed out.
441
00:18:50,597 --> 00:18:53,366
OK, and then, um, some milk.
442
00:18:53,366 --> 00:18:56,669
So I'm gonna help with her
anglaise just to clear her mind
a little bit.
443
00:18:56,669 --> 00:18:59,306
Yep. That's awesome. OK. Thank you.
444
00:18:59,306 --> 00:19:01,274
I can feel the chaos rising
445
00:19:01,274 --> 00:19:03,743
and you've only got one hour
till entree!
446
00:19:03,743 --> 00:19:06,913
Till service?! Oh, shit!
447
00:19:06,913 --> 00:19:10,317
The main concern when
there's an ice cream on the table
448
00:19:10,317 --> 00:19:12,018
is that it needs to set.
449
00:19:12,018 --> 00:19:14,221
Otherwise, the dessert's gone.
450
00:19:14,221 --> 00:19:16,155
Oh, man! Alright.
451
00:19:16,155 --> 00:19:20,159
Now, do we need to put it into
a couple of ones? I'm not sure.
452
00:19:20,159 --> 00:19:22,161
I'm watching Cath
and I'm nervous for her
453
00:19:22,161 --> 00:19:23,863
because she's stressing out
a bit now.
454
00:19:23,863 --> 00:19:26,132
We need to get this ice cream
going in the freezer.
455
00:19:26,132 --> 00:19:28,968
Oh, no, Theo,
got to put the cream in!
456
00:19:28,968 --> 00:19:31,238
I'll get the cream out the
fridge. Excuse me, excuse me!
457
00:19:31,238 --> 00:19:32,672
Take... take control here.
458
00:19:32,672 --> 00:19:36,743
Oh, man! Theo, we can't have
ice cream without the cream!
459
00:19:47,254 --> 00:19:48,888
Coming through, coming through.
460
00:19:49,989 --> 00:19:51,591
Theo, we gotta put the cream
in! Oh!
461
00:19:51,591 --> 00:19:52,592
You right?
OK. Yeah.
462
00:19:52,592 --> 00:19:54,361
Gotta put it all back into one. OK.
463
00:19:54,361 --> 00:19:55,928
Yep. Oh, man!
464
00:19:55,928 --> 00:19:58,231
Nearly forgot the bloody cream!
465
00:19:58,231 --> 00:19:59,899
Ohhh!
It wouldn't have been good.
466
00:19:59,899 --> 00:20:04,103
Thank goodness I've actually
remembered to put that cream in.
467
00:20:04,103 --> 00:20:05,605
Just go in?
Yep.
468
00:20:06,606 --> 00:20:08,441
Thanks, bud.
469
00:20:08,441 --> 00:20:10,777
Phew! Ahh!
470
00:20:10,777 --> 00:20:13,880
Normally, in the kitchen,
I'm a bit frantic,
471
00:20:13,880 --> 00:20:15,482
but Theo is super-cool.
472
00:20:15,482 --> 00:20:17,250
It's alright, Cath. Don't freak
out. Sorry, bub.
473
00:20:17,250 --> 00:20:18,851
Spatula?
Yeah.
474
00:20:18,851 --> 00:20:21,654
He's got this real calm
presence about him.
475
00:20:21,654 --> 00:20:23,189
Alright? Are you happy?
Yeah.
476
00:20:23,189 --> 00:20:26,826
So even though I'm out there
by myself, I'm not feeling alone.
477
00:20:26,826 --> 00:20:28,795
Oh, my God! Honestly!
478
00:20:28,795 --> 00:20:31,398
These are ready to go.
I need to get the ice cream on.
479
00:20:31,398 --> 00:20:32,699
So, quick sticks, eh?
480
00:20:32,699 --> 00:20:35,101
I went over and gave Cath a
hand with the ice cream
481
00:20:35,101 --> 00:20:36,569
because she was a bit overwhelmed,
482
00:20:36,569 --> 00:20:38,571
So now Malissa's gone over
to help her out also.
483
00:20:38,571 --> 00:20:40,507
We're a team. That's what it's
about.
484
00:20:40,507 --> 00:20:42,509
You know, if someone's
struggling, we'll go over and help.
485
00:20:42,509 --> 00:20:44,777
So, yeah, that's it.
Well said, Theo.
486
00:20:44,777 --> 00:20:46,212
Yeah.
You're a legend, Theo.
487
00:20:47,614 --> 00:20:50,450
OK. Alright, then. That's on.
We'll just put this down here.
488
00:20:52,251 --> 00:20:54,754
High-five, eh? Well done. Well
done. Good job!
489
00:20:57,857 --> 00:20:59,659
Has your chilli oil come
together? BRENT: Yeah.
490
00:20:59,659 --> 00:21:01,494
Sweet as.
491
00:21:03,363 --> 00:21:07,500
Rhiannon, how fine? A bit more?
Yeah, a bit more.
492
00:21:17,710 --> 00:21:19,579
Guys, we've gotta start
moving quicker, guys.
493
00:21:19,579 --> 00:21:21,213
Oh, I'm still prepping the chicken.
494
00:21:21,213 --> 00:21:23,115
Still a lot of chicken to prep.
495
00:21:23,115 --> 00:21:26,252
And Ralph is doing our lemon
sauce that we'll toss through
at the end.
496
00:21:26,252 --> 00:21:29,088
Grace. Sweet and sour dipping sauce.
497
00:21:29,088 --> 00:21:30,723
When I cook it down,
it'll get sweeter
498
00:21:30,723 --> 00:21:32,325
because I've got sugar in it.
499
00:21:32,325 --> 00:21:34,561
Yeah, it needs to be
sweeter. And it needs vinegar.
500
00:21:34,561 --> 00:21:38,297
Ralph, how is the, um, lemon
chicken sauce? How's it coming
on?
501
00:21:38,297 --> 00:21:39,999
Um, I haven't started.
502
00:21:39,999 --> 00:21:41,901
I'm doing the soy for the first meal
503
00:21:41,901 --> 00:21:43,836
and then I'll get on
to the second one.
504
00:21:43,836 --> 00:21:45,572
Yeah, I'm quite worried
at the moment.
505
00:21:45,572 --> 00:21:48,207
It seems like Ralph is working
on the sweet and sour sauce
506
00:21:48,207 --> 00:21:49,942
for the spring roll.
507
00:21:49,942 --> 00:21:51,043
It's off.
508
00:21:51,411 --> 00:21:54,180
We also still need that lemon
chicken sauce before the service.
509
00:21:54,180 --> 00:21:55,648
What are you on, Rue?
510
00:21:55,648 --> 00:21:57,984
I am currently doing dessert.
511
00:21:57,984 --> 00:22:01,388
If we could possibly get
someone to come and help me
with the mains.
512
00:22:01,388 --> 00:22:03,322
Well, we need the sauce
for the spring rolls.
513
00:22:03,322 --> 00:22:05,492
We also need the sauce
for the lemon chicken.
514
00:22:05,492 --> 00:22:08,160
Yeah, no, so with the lemon
chicken, that won't take too long
515
00:22:08,160 --> 00:22:10,763
'cause we'll cook the chicken
first, then coat it in the sauce.
516
00:22:10,763 --> 00:22:12,832
Can you free someone up to do
that? Yep.
517
00:22:12,832 --> 00:22:14,767
'Cause I've got all the chicken
to keep prepping.
518
00:22:14,767 --> 00:22:17,236
It's OK,
I think we need to finish this
519
00:22:17,236 --> 00:22:19,071
and someone needs to come to you.
520
00:22:20,206 --> 00:22:22,375
I'm having, like,
a little internal panic.
521
00:22:22,375 --> 00:22:24,744
We're probably gonna need
all hands on deck for rolling.
522
00:22:24,744 --> 00:22:26,746
OK. Yep. Absolutely. Yep.
523
00:22:26,746 --> 00:22:29,916
Our dishes are falling so behind.
524
00:22:29,916 --> 00:22:33,653
We have too much to do,
if you ask me,
525
00:22:33,653 --> 00:22:39,392
but we're actually, um, going
to get everyone hands on deck.
526
00:22:39,392 --> 00:22:42,128
Just don't forget,
we've still got to deep-fry
these.
527
00:22:42,128 --> 00:22:43,663
Yep. They gotta be rolled and
deep-fried.
528
00:22:43,663 --> 00:22:45,231
Yeah.
So there's a lot to do.
529
00:22:45,231 --> 00:22:48,067
OK. So we really need to motor
with it.
530
00:22:48,067 --> 00:22:49,569
I'm feeling under pressure.
531
00:22:49,569 --> 00:22:52,204
I'm the team captain.
I want to do right by my team.
532
00:22:52,204 --> 00:22:55,174
And I just feel like
we have too much to do.
533
00:22:55,174 --> 00:22:56,709
Thanks, mate.
534
00:22:56,709 --> 00:22:59,712
Theo, I'll get on the
chestnuts? Yeah, get on the
chestnuts. Yeah.
535
00:22:59,712 --> 00:23:01,448
I need everyone
working on the entree.
536
00:23:01,448 --> 00:23:03,416
Alright, alright.
Let's go, let's go!
537
00:23:04,951 --> 00:23:07,520
This is for the san
choy bow just to drizzle on top.
538
00:23:07,520 --> 00:23:08,988
San choy bow, it's delicious,
539
00:23:08,988 --> 00:23:11,991
but it's a Monday to Friday
kind of at-home dish.
540
00:23:11,991 --> 00:23:13,693
So, I'm just gonna jack it up.
541
00:23:13,693 --> 00:23:17,396
This is duck fat I've rendered
down, poured into it so it's
umami.
542
00:23:17,396 --> 00:23:21,568
It's got dried mushrooms,
peanuts, sesame seeds, chilli
sort of crunch.
543
00:23:22,569 --> 00:23:23,603
Mmm.
544
00:23:25,472 --> 00:23:26,739
Whoo!
545
00:23:28,007 --> 00:23:29,876
Oh, yeah. That's got a kick to it.
546
00:23:29,876 --> 00:23:33,480
So, for entree,
we've chosen san choy bow.
547
00:23:33,480 --> 00:23:37,650
We're pretty much all hands on
deck to get the entree out.
548
00:23:37,650 --> 00:23:40,219
So, we have to think about
the seasoning for it.
549
00:23:40,219 --> 00:23:41,220
Yep.
550
00:23:41,220 --> 00:23:43,055
You know, you've got
a ginger and garlic.
551
00:23:43,055 --> 00:23:44,591
Yep, yep.
552
00:23:44,591 --> 00:23:47,660
And we've swapped out the
iceberg lettuce and going with
cos lettuce
553
00:23:47,660 --> 00:23:49,295
to try to elevate this dish.
554
00:23:49,295 --> 00:23:52,331
And then we're adding, like, a
really nice chilli oil on top,
555
00:23:52,331 --> 00:23:54,033
which I think is a great addition.
556
00:23:54,033 --> 00:23:56,168
And then spring onions will go on.
557
00:23:56,168 --> 00:23:59,506
Duck fat chilli oil and then
we'll just sauce it up as we go.
558
00:23:59,506 --> 00:24:00,740
Alright.
559
00:24:00,740 --> 00:24:02,809
Oh, no!
560
00:24:04,511 --> 00:24:06,345
There's real people coming!
561
00:24:06,345 --> 00:24:08,180
I forgot about that.
562
00:24:08,180 --> 00:24:10,550
We're actually feeding real
people!
563
00:24:11,951 --> 00:24:14,386
Um, yes, now,
the pressure's on now.
564
00:24:14,386 --> 00:24:15,922
Ahhh!
565
00:24:19,692 --> 00:24:21,494
Excuse me.
Can I have some of your garlic?
566
00:24:21,494 --> 00:24:22,895
Get away!
567
00:24:24,163 --> 00:24:25,698
We've got to get cracking.
568
00:24:30,469 --> 00:24:33,105
Look at that rice, Dec.
That's how you cook rice,
brother!
569
00:24:33,105 --> 00:24:35,007
Good stuff, Rob.
570
00:24:35,007 --> 00:24:38,177
OK, so this is...
this is pretty priority
571
00:24:38,177 --> 00:24:40,580
to get this entree happening.
572
00:24:40,580 --> 00:24:43,683
There's now a roomful of diners
and I'm thinking,
573
00:24:43,683 --> 00:24:45,284
"Oh, my God, where's the time
gone?"
574
00:24:45,284 --> 00:24:47,419
Get onto the mince on the
other wok.
575
00:24:48,420 --> 00:24:50,222
Please. Thanks, Gracie.
576
00:24:50,222 --> 00:24:52,725
I've got one lot of pork cooked.
577
00:24:52,725 --> 00:24:54,727
But I need to have
way more than that
578
00:24:54,727 --> 00:24:57,063
because I've got to be able
to have the veggies in
579
00:24:57,063 --> 00:24:58,665
and I've got to get the sauces in.
580
00:24:58,665 --> 00:25:01,534
OK, we're gonna have to get
all hands on deck for this.
581
00:25:01,534 --> 00:25:04,070
Phil, do you wanna get over
and get on this wok?
582
00:25:04,070 --> 00:25:06,105
There's people sitting down
and we're not even close.
583
00:25:07,106 --> 00:25:08,775
It's just chaos.
584
00:25:08,775 --> 00:25:12,011
Once you're done, we're gonna
need to deep-fry the spring
rolls, OK?
585
00:25:12,011 --> 00:25:14,013
So that's gonna need
to get oil on as well.
586
00:25:14,013 --> 00:25:15,347
OK. Yep. OK!
587
00:25:15,347 --> 00:25:17,349
It's just focusing on
getting this dish out.
588
00:25:17,349 --> 00:25:18,851
That's all I'm thinking about.
589
00:25:18,851 --> 00:25:21,487
Just get it out.
Just don't fall apart now.
590
00:25:21,487 --> 00:25:23,890
OK, we've gotta get this happening.
591
00:25:23,890 --> 00:25:25,925
We are in trouble.
592
00:25:29,128 --> 00:25:30,997
I hate to break it to you,
593
00:25:30,997 --> 00:25:33,032
but you have 30 minutes till
service!
594
00:25:33,032 --> 00:25:34,867
We need to move. Come on!
595
00:25:34,867 --> 00:25:37,436
I'm just more
worried about not having our
diners fed.
596
00:25:37,436 --> 00:25:39,438
We're gonna have to clean down
and start that one.
597
00:25:39,438 --> 00:25:42,041
It's definitely not
where I wanna be right now.
598
00:25:42,041 --> 00:25:44,310
OK, we're gonna need everyone
on rolling.
599
00:25:44,310 --> 00:25:46,078
Are you telling me, at this point,
600
00:25:46,078 --> 00:25:48,681
not one single spring roll
has been rolled?
601
00:25:48,681 --> 00:25:50,116
We're doing it now.
Not one?
602
00:25:50,116 --> 00:25:53,485
Not one.
You have less than 30 minutes.
603
00:26:06,132 --> 00:26:08,034
Are you telling me,
at this point,
604
00:26:08,034 --> 00:26:10,603
not one single spring roll
has been rolled?
605
00:26:12,404 --> 00:26:14,073
You have less than 30 minutes.
606
00:26:15,074 --> 00:26:18,945
My stress levels are in...
as high as the roof.
607
00:26:18,945 --> 00:26:21,714
We need to be rolling and we
need to be getting them fried.
608
00:26:21,714 --> 00:26:24,917
It's like a matter of
just charging ahead.
609
00:26:24,917 --> 00:26:26,753
We need to really move.
610
00:26:26,753 --> 00:26:30,022
We're rolling. We're rolling.
And we're rolling.
611
00:26:30,022 --> 00:26:33,626
Quickly get these rolled,
filled. We just have to get done.
612
00:26:33,626 --> 00:26:36,195
So we're not even close. We're
gonna need more on rolling.
613
00:26:36,195 --> 00:26:38,430
We've gotta crack hard. OK.
614
00:26:38,430 --> 00:26:40,667
OK, what do you need from me
now?
615
00:26:40,667 --> 00:26:44,103
Um... I need you to... Well,
you're gonna work on assembly.
616
00:26:44,103 --> 00:26:45,905
We're gonna assemble in a
minute? Alright.
617
00:26:45,905 --> 00:26:48,140
Our entree will be ready on time.
618
00:26:48,140 --> 00:26:49,942
We're frantic right now,
but we'll get it done.
619
00:26:49,942 --> 00:26:51,978
San choy bow,
it's eating with your hands.
620
00:26:51,978 --> 00:26:53,880
I don't want to be
doing anything fancy.
621
00:26:53,880 --> 00:26:56,916
So, lettuce cups.
You've got your... your mince.
622
00:26:56,916 --> 00:26:58,150
Taste it.
623
00:26:58,150 --> 00:26:59,618
What do you think?
That's good.
624
00:26:59,618 --> 00:27:00,619
Good?
You happy?
625
00:27:00,619 --> 00:27:01,721
Yeah. That's good.
Start serving?
626
00:27:01,721 --> 00:27:02,722
You happy?
Start serving.
627
00:27:02,889 --> 00:27:05,457
I taste the elements all
together and I really like it.
628
00:27:05,457 --> 00:27:07,927
I'll do the sauce right at the
end. Yeah, yeah, yeah.
629
00:27:08,961 --> 00:27:11,097
Amped up by the chilli oil on top.
630
00:27:11,097 --> 00:27:14,300
That's our spin on it
and I'm backing it.
631
00:27:14,300 --> 00:27:15,802
I can't believe
this has come together.
632
00:27:15,802 --> 00:27:19,138
I know! How good!
Crazy.
633
00:27:19,138 --> 00:27:22,574
Everyone, I want these
guys in there to hear all of us.
634
00:27:22,574 --> 00:27:24,744
Let's start the countdown. 10...
635
00:27:24,744 --> 00:27:27,146
...9, 8...
636
00:27:27,146 --> 00:27:29,548
...7, 6, 5...
637
00:27:29,548 --> 00:27:31,784
...4, 3,
638
00:27:31,784 --> 00:27:33,485
2, 1!
639
00:27:33,485 --> 00:27:36,689
Let's go!
640
00:27:36,689 --> 00:27:39,658
We're good to go. OK, service!
641
00:27:39,658 --> 00:27:44,330
Handing the dishes to the
waitresses, it's... it's so
nostalgic to me.
642
00:27:44,330 --> 00:27:46,699
I was eating out there, you
know, years ago
643
00:27:46,699 --> 00:27:48,167
and now someone is eating my food.
644
00:27:48,167 --> 00:27:51,203
It's crazy. It's... I never
thought this would happen.
645
00:27:51,203 --> 00:27:53,706
They taste great, they look
good. I'm happy, yeah.
646
00:27:53,706 --> 00:27:56,075
Happy days. Thank you.
647
00:27:58,978 --> 00:28:00,446
It's not ready.
648
00:28:04,817 --> 00:28:06,218
Thank you.
Thank you.
649
00:28:07,219 --> 00:28:09,621
Red team - pork san choy bow.
650
00:28:10,622 --> 00:28:12,759
A nice generous portion as
well, actually.
651
00:28:17,830 --> 00:28:19,766
Thank you.
Thank you.
652
00:28:36,148 --> 00:28:38,885
I've got to say, they did pack
it full of flavour.
653
00:28:38,885 --> 00:28:39,886
Yeah.
654
00:28:40,352 --> 00:28:43,289
For them to get, you know,
something that is as flavourful
as this out,
655
00:28:43,289 --> 00:28:45,124
that's kind of what
san choy bow's all about.
656
00:28:45,124 --> 00:28:46,125
Yeah.
657
00:28:46,525 --> 00:28:49,395
Nice juicy pork mince which I
think is a good... great plus in there.
658
00:28:49,395 --> 00:28:52,832
Choosing that sort of cos
lettuce, it's just different.
659
00:28:52,832 --> 00:28:53,833
Yeah.
660
00:28:53,833 --> 00:28:56,635
I like that they added duck
fat. Yes!
661
00:28:56,635 --> 00:28:58,470
You know what I mean?
It's a bit boujie.
662
00:28:58,470 --> 00:28:59,471
Yep.
You know?
663
00:28:59,471 --> 00:29:01,473
Like, it's got a real nice
mouthfeel to it.
664
00:29:01,473 --> 00:29:02,909
Mmm.
I really liked that.
665
00:29:02,909 --> 00:29:06,578
I agree. I think the luxury
feeling comes from the duck fat
666
00:29:06,578 --> 00:29:09,281
in contrast with that
beautifully seasoned filling,
667
00:29:09,281 --> 00:29:10,983
and the dressing
in terms of the seasoning,
668
00:29:10,983 --> 00:29:14,320
the vinegars in there give this
a bit of a lift
669
00:29:14,320 --> 00:29:16,422
and a brightness to it,
which I really like.
670
00:29:16,422 --> 00:29:17,890
So, this is pretty good.
671
00:29:20,559 --> 00:29:22,094
Let's go, guys, come on!
672
00:29:23,562 --> 00:29:26,132
We need someone else.
I'm putting them out.
673
00:29:26,132 --> 00:29:28,034
Ralph needs to be counting.
674
00:29:28,034 --> 00:29:30,069
The whole team helped me out
on entree.
675
00:29:30,069 --> 00:29:33,072
Do you want to, um, take this
tray and we can start working
on plating?
676
00:29:33,072 --> 00:29:34,740
We're trying to get
these spring rolls done.
677
00:29:34,740 --> 00:29:36,742
The mix... the mix is sitting
too long on this.
678
00:29:36,742 --> 00:29:38,277
It's just... chaos.
679
00:29:38,277 --> 00:29:40,279
Um, we probably need more rolling.
680
00:29:40,279 --> 00:29:41,914
Ralph, you get on fryer, I'll
roll.
681
00:29:41,914 --> 00:29:43,349
I've tried the mix.
682
00:29:43,349 --> 00:29:45,584
I'm really confident with
the flavours I'm bringing.
683
00:29:45,584 --> 00:29:47,253
The corn still have
a bit of textures.
684
00:29:48,287 --> 00:29:50,056
Just don't overcook them, Ralph.
685
00:29:50,056 --> 00:29:52,291
We just need to get them out.
686
00:29:52,291 --> 00:29:56,762
I am not stopping until every
spring roll has left that pass.
687
00:29:56,762 --> 00:29:58,497
I've got it
this colour brown.
688
00:29:58,497 --> 00:30:00,499
They're looking good, mate,
they're looking good.
689
00:30:03,335 --> 00:30:05,504
Are you happy to serve them?
Yep.
690
00:30:05,504 --> 00:30:07,339
Can we get service, please?
691
00:30:09,008 --> 00:30:10,776
Thank you.
692
00:30:15,614 --> 00:30:16,883
We are on.
693
00:30:17,884 --> 00:30:20,386
Thank you.
Thank you.
694
00:30:20,386 --> 00:30:24,423
From the purple team -
pork and prawn spring rolls.
695
00:30:24,423 --> 00:30:26,625
Sweet and sour dipping sauce.
696
00:30:33,032 --> 00:30:34,901
We'll just have a little, uh...
Gander?
697
00:30:34,901 --> 00:30:36,335
...little gander in the middle.
698
00:30:40,372 --> 00:30:42,308
They don't look too bad, guys.
699
00:30:42,308 --> 00:30:43,910
It doesn't look too bad.
700
00:30:44,944 --> 00:30:46,612
Ooh, she's nod... She's
nodding.
701
00:31:01,327 --> 00:31:03,462
I'm so happy for them.
702
00:31:03,462 --> 00:31:05,197
I was really worried
703
00:31:05,197 --> 00:31:08,167
given the fact that
they had not started rolling
704
00:31:08,167 --> 00:31:10,002
30 minutes before service.
705
00:31:10,002 --> 00:31:11,137
Yeah.
706
00:31:11,570 --> 00:31:14,740
The fact that there are spring
rolls rolling on through this restaurant
707
00:31:14,740 --> 00:31:16,342
is a bit of a miracle.
708
00:31:16,342 --> 00:31:17,343
Yeah.
709
00:31:17,343 --> 00:31:19,178
They have a nice golden fry on them.
710
00:31:19,178 --> 00:31:23,549
There's a nice mixture of, um,
a variety within the filling itself.
711
00:31:23,549 --> 00:31:27,019
The filling, it does contain a
really beautiful perfume of ginger.
712
00:31:27,019 --> 00:31:28,988
Which I think is great. Yeah.
713
00:31:28,988 --> 00:31:31,223
I thought they had no chance
of getting these out.
714
00:31:31,223 --> 00:31:34,026
So it must have been a full
team effort to actually get
them out.
715
00:31:34,026 --> 00:31:37,329
I was happy on the fry on mine.
Um, super crispy and delicious.
716
00:31:37,329 --> 00:31:40,666
Little crispy on the outside,
but it's juicy on the inside.
717
00:31:40,666 --> 00:31:41,667
Yeah.
718
00:31:41,667 --> 00:31:44,403
Crispy is good.
The filling tasted nice.
719
00:31:44,403 --> 00:31:46,505
But the sauce... Just...
720
00:31:46,505 --> 00:31:50,943
They needed something in there
just to make it more... more delicious
721
00:31:50,943 --> 00:31:54,680
and carry some of those, uh,
flavours through, which is a shame.
722
00:31:54,680 --> 00:31:56,182
Know what I mean?
Yeah.
723
00:31:56,182 --> 00:31:58,017
'Cause this could've been
really, really good.
724
00:31:58,017 --> 00:31:59,218
Yeah.
Mmm.
725
00:32:02,088 --> 00:32:04,023
Service. Thank you.
726
00:32:05,591 --> 00:32:07,226
The, um, first course is out
727
00:32:07,226 --> 00:32:08,827
and now we're doing the main.
728
00:32:10,396 --> 00:32:11,830
How are you doing over here?
729
00:32:11,830 --> 00:32:13,966
Good, bro. I'm just
reducing these sauces down.
730
00:32:13,966 --> 00:32:15,201
OK. Good.
731
00:32:15,201 --> 00:32:17,836
There's 50 hungry customers
out there.
732
00:32:17,836 --> 00:32:20,906
How's it taste?
Nice, bro.
733
00:32:20,906 --> 00:32:23,642
I'm pretty happy with how the
sauce is coming along.
734
00:32:23,642 --> 00:32:26,512
It's nice and glossy and thick
and full of flavour.
735
00:32:27,513 --> 00:32:30,049
Mate, I like working
on the wok with you.
736
00:32:30,049 --> 00:32:31,650
Yeah, good.
It's good fun.
737
00:32:31,650 --> 00:32:33,119
I love a bit of fryer.
738
00:32:33,119 --> 00:32:35,254
Bit of hot, bit of heat.
Bit of heat.
739
00:32:35,254 --> 00:32:38,790
I'm with Brent and he's
helping me just sear off the meat.
740
00:32:38,790 --> 00:32:41,927
I browned off my capsicum,
set them aside.
741
00:32:41,927 --> 00:32:43,362
All my elements are ready,
742
00:32:43,362 --> 00:32:46,532
so I've just got to bring it
together and put it on the plate.
743
00:32:46,532 --> 00:32:48,267
Alright. Let's do it.
744
00:32:48,267 --> 00:32:49,735
It's time for service
745
00:32:49,735 --> 00:32:52,671
and in goes a portion of beef,
a portion of capsicum,
746
00:32:52,671 --> 00:32:56,708
a portion of my black bean
sauce and a handful of, like,
spring onions.
747
00:33:00,312 --> 00:33:03,182
Look at this, bro.
It's looking good, eh?
748
00:33:04,450 --> 00:33:06,318
I'm really happy with this.
Yeah?
749
00:33:06,318 --> 00:33:08,254
Quick, quick.
We can start serving now.
750
00:33:08,254 --> 00:33:11,057
We're plating up
and I'm happy to see it going
751
00:33:11,057 --> 00:33:12,558
because, you know,
752
00:33:12,558 --> 00:33:14,860
this is what I've been working
for the last three hours.
753
00:33:14,860 --> 00:33:16,395
That's queued for service.
754
00:33:16,395 --> 00:33:18,564
Make sure you get bits of
everything in there.
755
00:33:20,066 --> 00:33:23,035
Yeah, I'm bloody happy with is,
so... let's do it.
756
00:33:25,171 --> 00:33:27,039
Service, please!
757
00:33:27,039 --> 00:33:28,740
These two are ready.
Thank you.
758
00:33:36,515 --> 00:33:39,518
Hello!
Thank you very much.
759
00:33:39,518 --> 00:33:41,153
OK, so from the red team,
760
00:33:41,153 --> 00:33:44,423
a main of beef with black bean
and a side of fried rice.
761
00:33:51,463 --> 00:33:52,731
Excuse me!
762
00:33:52,731 --> 00:33:54,100
Thank you.
763
00:33:54,100 --> 00:33:56,768
A few extra black beans there
for you, mate,
764
00:34:13,119 --> 00:34:16,488
The beef, I think the skirt,
they've done a pretty good job
765
00:34:16,488 --> 00:34:19,258
and I can see they velveted
that and just enough.
766
00:34:19,258 --> 00:34:21,660
Like, it's... it's tender, it's
nice,
767
00:34:21,660 --> 00:34:24,196
it's got a bit of bounce in it,
I quite like it.
768
00:34:24,196 --> 00:34:26,198
The sauce is really nice.
It's tasty.
769
00:34:26,198 --> 00:34:29,601
And I like that they've gone
fully loaded on the beans
770
00:34:29,601 --> 00:34:31,103
because that is nostalgic.
771
00:34:31,103 --> 00:34:32,171
Yeah.
772
00:34:32,171 --> 00:34:34,140
That's Declan, that.
I'm telling you now.
773
00:34:34,140 --> 00:34:37,109
The loaded black beans
is epic for me.
774
00:34:37,109 --> 00:34:39,978
The cook on the meat
and the velveting of the meat,
775
00:34:39,978 --> 00:34:41,980
of the skirt steak, is unbelievable.
776
00:34:41,980 --> 00:34:44,183
Like, it's really tender
777
00:34:44,183 --> 00:34:48,053
and not... not easy to do when
you're doing, you know, bulk
numbers either.
778
00:34:48,053 --> 00:34:50,756
The beef, I think, is glossy.
779
00:34:50,756 --> 00:34:54,260
It has a real hint of breath
of wok, or wok hei, to it.
780
00:34:54,260 --> 00:34:57,129
It's nicely seasoned.
The sauce has balance to it.
781
00:34:57,129 --> 00:35:00,299
And that slightly bicarbed...
the velveted beef,
782
00:35:00,299 --> 00:35:01,767
it has a really nice texture.
783
00:35:01,767 --> 00:35:03,835
It's soft, it's delicate.
784
00:35:03,835 --> 00:35:05,637
A solid effort for a main.
785
00:35:10,008 --> 00:35:12,010
Service, please!
786
00:35:12,010 --> 00:35:14,346
I think that was the last one.
787
00:35:14,346 --> 00:35:16,482
Phil, do you want to start
thinking about the main?
788
00:35:16,482 --> 00:35:19,385
So, our entree service
has finished
789
00:35:19,385 --> 00:35:23,121
and we absolutely have no time
to celebrate.
790
00:35:23,121 --> 00:35:25,524
Where do you want me? We need
hands on frying chicken.
791
00:35:25,524 --> 00:35:28,627
Because I pulled everyone
from what they were doing,
792
00:35:28,627 --> 00:35:31,330
the other two courses
are nowhere near ready.
793
00:35:31,330 --> 00:35:32,731
Please start frying chicken.
794
00:35:32,731 --> 00:35:35,066
Yeah, I did try to
flag this happening
795
00:35:35,066 --> 00:35:36,802
with everyone focusing
so much on one course
796
00:35:36,802 --> 00:35:39,004
that things were gonna start
getting missed for the other courses.
797
00:35:39,004 --> 00:35:41,006
The only sauce Ralph got done
during the whole prep
798
00:35:41,006 --> 00:35:42,441
was the sweet and sour.
799
00:35:43,875 --> 00:35:45,877
And that lemon sauce
hasn't even been started.
800
00:35:45,877 --> 00:35:48,280
Gracie, you'd better start
working on the lemon sauce.
801
00:35:48,280 --> 00:35:49,281
Yep.
802
00:35:49,281 --> 00:35:51,149
The fact that this sauce
was started so late,
803
00:35:51,149 --> 00:35:53,352
we just don't have time to
cook it through thoroughly,
804
00:35:53,352 --> 00:35:54,853
allow the flavours to develop
805
00:35:54,853 --> 00:35:56,888
and reduce to that point
where it needs to be.
806
00:35:59,057 --> 00:36:00,792
Alright, it needs work.
807
00:36:00,792 --> 00:36:03,495
I reckon more sugar and more lemon.
808
00:36:03,495 --> 00:36:05,297
Sweeten it up.
809
00:36:05,297 --> 00:36:07,399
Crank the heat. Get it in.
810
00:36:07,399 --> 00:36:10,369
The sauce needs a lot of work.
We have no time to do it.
811
00:36:20,979 --> 00:36:23,882
Get inspired
by our fabulous home cooks.
812
00:36:23,882 --> 00:36:28,854
Stream full episodes of
MasterChef Australia now on 10 play.
813
00:36:32,791 --> 00:36:35,461
We need to get
that sauce going, man.
814
00:36:35,461 --> 00:36:37,229
Alright, it needs work.
815
00:36:37,229 --> 00:36:39,865
I reckon more sugar and more lemon.
816
00:36:39,865 --> 00:36:41,533
Sweeten it up.
817
00:36:41,533 --> 00:36:43,735
Crank the heat. Get it in.
818
00:36:43,735 --> 00:36:46,938
We need to get cracking and
getting moving with this main.
819
00:36:46,938 --> 00:36:48,540
We need to start frying
this chicken.
820
00:36:48,540 --> 00:36:50,676
Gotta get that chicken fried.
Need to get it moving.
821
00:36:53,044 --> 00:36:56,282
While Grace focuses on that sauce,
822
00:36:56,282 --> 00:36:58,717
chicken needs to be fried nice
and crispy brown on the outside
823
00:36:58,717 --> 00:37:00,452
but still cooked and juicy
in the centre.
824
00:37:00,452 --> 00:37:02,821
Our first one's gone out now.
Come on!
825
00:37:05,090 --> 00:37:06,525
Can we get sauce?
Done.
826
00:37:06,525 --> 00:37:09,361
We get the fried chicken and
toss it through the lemon sauce.
827
00:37:09,361 --> 00:37:11,563
Thank you.
And get them out to the diners.
828
00:37:12,564 --> 00:37:14,700
Let's pick it up, guys. Let's
go!
829
00:37:17,202 --> 00:37:19,738
Service, please!
830
00:37:19,738 --> 00:37:20,839
Thank you.
831
00:37:31,450 --> 00:37:33,819
Mmm!
Ooh!
832
00:37:33,819 --> 00:37:36,187
Thank you.
OK. Thank you.
833
00:37:36,187 --> 00:37:38,957
From the purple team -
834
00:37:38,957 --> 00:37:40,158
lemon chicken.
835
00:37:40,158 --> 00:37:41,727
I'm excited by that.
836
00:37:46,632 --> 00:37:48,767
How much chicken do you want?
837
00:38:11,089 --> 00:38:13,625
Nice marination on it.
Good fry on it.
838
00:38:13,625 --> 00:38:16,027
It's crispy, it's glossy.
Nicely velveted.
839
00:38:16,027 --> 00:38:18,063
Um, but then the sauce,
840
00:38:18,063 --> 00:38:20,532
as much as it's got
a great consistency
841
00:38:20,532 --> 00:38:23,369
and clings to that chicken,
there's not enough of it
842
00:38:23,369 --> 00:38:25,471
and there's nowhere near the
amount of lemon
843
00:38:25,471 --> 00:38:27,839
that needs to be in there, unfortunately.
844
00:38:27,839 --> 00:38:30,842
It could have been epic with
a few tweaks, but it wasn't.
845
00:38:30,842 --> 00:38:32,310
It looked the business.
846
00:38:32,310 --> 00:38:34,279
I don't think
it could look any better.
847
00:38:34,279 --> 00:38:36,281
I do like that the meat's
really nice and tender.
848
00:38:36,281 --> 00:38:40,318
The sauce lacked the lemon
supercharged kind of vibe
849
00:38:40,318 --> 00:38:42,988
that you want in a dish like this.
850
00:38:42,988 --> 00:38:45,591
For what it could be
and what it should be,
851
00:38:45,591 --> 00:38:47,593
it's OK but not quite there.
852
00:38:47,593 --> 00:38:50,596
Yeah. It didn't
make me feel nostalgic...
853
00:38:50,596 --> 00:38:52,998
No.
...this one, to be honest.
854
00:38:52,998 --> 00:38:56,702
It was nice, but it didn't
live up to its namesake.
855
00:39:00,739 --> 00:39:03,208
Last one going out.
Service!
856
00:39:03,208 --> 00:39:04,943
We're done, are we?
We're finished?
857
00:39:04,943 --> 00:39:09,314
For the... for the main, yeah.
Yeah. Good work, mate. Good job.
858
00:39:09,314 --> 00:39:12,984
There's an element of "Phew!"
with the last main that goes out.
859
00:39:12,984 --> 00:39:16,388
We've done it. It's time to
regroup and check on Cath.
860
00:39:16,388 --> 00:39:18,390
Yeah, I'm falling apart
now. DECLAN: You're all good.
861
00:39:18,390 --> 00:39:20,191
Don't fall apart.
You've got this, alright?
862
00:39:20,191 --> 00:39:21,827
Yeah, if you... Oh! My
biscuits!
863
00:39:21,827 --> 00:39:24,430
Oh.
Excuse me. Oh!
864
00:39:24,430 --> 00:39:25,797
No, they're out!
Oh!
865
00:39:25,997 --> 00:39:29,200
Ohhh! Oh. OK. Hang on. Have I
got enough? I've gotta put
some more on.
866
00:39:29,200 --> 00:39:30,469
OK, OK.
867
00:39:30,469 --> 00:39:33,572
Cath, I've noticed,
has kind of snowballed now
868
00:39:33,572 --> 00:39:36,074
and is stressing out quite a lot.
869
00:39:36,074 --> 00:39:38,109
Check the ice cream.
It's not... It's not great.
870
00:39:38,109 --> 00:39:39,745
It's not great?
Yeah.
871
00:39:39,745 --> 00:39:41,279
Brent's doing the syrup. Yeah.
872
00:39:41,279 --> 00:39:44,149
At this stage, I would have
like to have dessert ready to go,
873
00:39:44,149 --> 00:39:48,053
you know, but we're still
reducing the lychee syrup,
874
00:39:48,053 --> 00:39:50,522
we're, you know, cutting up lychees.
875
00:39:50,522 --> 00:39:52,290
This going in the
freezer? Yeah, buddy.
876
00:39:52,290 --> 00:39:54,693
There's even still batches of
ice cream going in the freezer,
877
00:39:54,693 --> 00:39:55,861
which scares me.
878
00:39:55,861 --> 00:39:58,997
Now, we've gotta move now,
guys. Come on. Come on, guys!
879
00:39:58,997 --> 00:40:01,800
Yep, I'm just gonna get one
more batch of biscuits on just
in case.
880
00:40:01,800 --> 00:40:03,435
So, I wanna rally my team,
881
00:40:03,435 --> 00:40:06,137
feel better about everything
and just get this done.
882
00:40:06,137 --> 00:40:08,740
Excusez-moi! Coming through.
883
00:40:09,808 --> 00:40:11,777
Service, please!
884
00:40:11,777 --> 00:40:14,513
That's the last of our main
going out, guys. Well done.
885
00:40:14,513 --> 00:40:17,015
Good job! Keep pushing. Let's
go! Let's go! Let's go!
886
00:40:17,015 --> 00:40:20,018
We're motoring, we're
motoring. We can get it done.
887
00:40:21,086 --> 00:40:23,221
It's all hands on deck
for our dessert.
888
00:40:23,221 --> 00:40:26,157
Whoever on our team has
a minute, we need more eggs cracked.
889
00:40:26,157 --> 00:40:27,859
It's a little bit of mayhem,
like, really.
890
00:40:27,859 --> 00:40:29,360
Good job, Grace.
891
00:40:29,360 --> 00:40:31,863
Trying to get
all our desserts ready,
892
00:40:31,863 --> 00:40:34,099
basically going through all
our pineapples and the breading
893
00:40:34,099 --> 00:40:35,501
in our assembly line.
894
00:40:35,501 --> 00:40:37,536
Righto, you happy
for me to start frying?
895
00:40:37,536 --> 00:40:38,570
Yep.
896
00:40:40,472 --> 00:40:43,975
I go ahead and... and check
what the caramel sauce was
actually doing.
897
00:40:43,975 --> 00:40:46,778
It's meant to look a bit
thicker, but, yeah, it's
looking good.
898
00:40:48,246 --> 00:40:50,181
I go to the freezer,
grab the ice cream.
899
00:40:50,181 --> 00:40:52,417
Yeah, it's not... it's not...
900
00:40:52,417 --> 00:40:53,819
Uy!
901
00:40:53,819 --> 00:40:55,186
Not looking like ice cream.
902
00:40:58,857 --> 00:41:02,193
It churned OK. It was actually
really glossy and, you know, thick.
903
00:41:02,193 --> 00:41:05,196
But when we put it in the
freezer, it didn't set properly.
904
00:41:05,196 --> 00:41:07,499
We said we were gonna be
serving ice cream with fritters
905
00:41:07,499 --> 00:41:08,967
and we just need to do it.
906
00:41:08,967 --> 00:41:11,637
OK, get a... get a spoon and start.
907
00:41:11,637 --> 00:41:15,541
We start portioning our ice
cream, serving it into the cup dishes.
908
00:41:15,541 --> 00:41:18,544
We get our fritters and then
we just get a little bit of
the sauce
909
00:41:18,544 --> 00:41:19,811
on top of the fritter.
910
00:41:19,811 --> 00:41:21,780
It's not ideal
911
00:41:21,780 --> 00:41:23,615
'cause the consistency
of the ice cream
912
00:41:23,615 --> 00:41:25,450
is not what we wanted it to be.
913
00:41:25,450 --> 00:41:29,120
But I think we hit the brief
with the nostalgia.
914
00:41:29,120 --> 00:41:31,757
We went pretty classic.
Service, please!
915
00:41:37,395 --> 00:41:38,864
Oy-ah!
Thank you.
916
00:41:38,864 --> 00:41:39,898
Thank you.
917
00:41:43,134 --> 00:41:44,570
From the purple team,
918
00:41:44,570 --> 00:41:48,273
a dessert of pineapple fritter,
ice cream and dulce de leche.
919
00:42:02,087 --> 00:42:04,623
I was hoping for a strong finish.
920
00:42:05,724 --> 00:42:09,194
Um... the ice cream is not set.
921
00:42:09,194 --> 00:42:11,329
Yeah. Time.
922
00:42:11,329 --> 00:42:14,165
If you think of the challenge
they were under
923
00:42:14,165 --> 00:42:16,434
to get the spring rolls out,
924
00:42:16,434 --> 00:42:19,871
this is why this is not as good
as it could have been.
925
00:42:19,871 --> 00:42:24,375
Team challenges, I think it's
more the organisation part of this
926
00:42:24,375 --> 00:42:26,511
is so challenging for them,
you know?
927
00:42:26,511 --> 00:42:30,682
And unless you've got a team
captain that is really driving
and leading,
928
00:42:30,682 --> 00:42:33,051
then you're gonna struggle
to... to... to do this.
929
00:42:33,051 --> 00:42:35,954
Especially with 50 punters
in a restaurant.
930
00:42:37,088 --> 00:42:38,824
Let's start serving, guys.
Let's move, let's move.
931
00:42:38,824 --> 00:42:41,893
They're waiting. Come on. Let's
go! Get the ice cream out.
932
00:42:41,893 --> 00:42:44,763
My vision is that we had
these beautiful plump lychees
933
00:42:44,763 --> 00:42:48,634
with the ice cream, with the
syrup, with the tuile on top.
934
00:42:48,634 --> 00:42:50,201
It's not gonna be that today.
935
00:42:51,202 --> 00:42:54,439
This is really soft. We've
gotta go... We've gotta go so
quick, OK?
936
00:42:54,439 --> 00:42:56,041
So I'm doing the ice cream, OK?
937
00:42:56,041 --> 00:42:59,244
I notice as soon as
I'm putting the ice cream in,
938
00:42:59,244 --> 00:43:00,946
it's just starting to melt.
939
00:43:00,946 --> 00:43:02,413
Stop, stop, stop, stop.
940
00:43:02,413 --> 00:43:04,916
The last thing you do
is put that on and dust.
941
00:43:04,916 --> 00:43:06,818
'Cause we don't want that
going soggy, OK?
942
00:43:06,818 --> 00:43:08,854
There's nothing I can do
about it now.
943
00:43:08,854 --> 00:43:10,622
We just have to forge on.
944
00:43:10,622 --> 00:43:13,591
OK, this ice cream has
gotta go out now, OK?
945
00:43:13,591 --> 00:43:15,894
We're already behind. Come on, guys.
946
00:43:15,894 --> 00:43:18,529
Let's go, guys. Keep moving.
Come on!
947
00:43:18,529 --> 00:43:20,131
I'm just devastated.
948
00:43:20,131 --> 00:43:22,133
Quick! Keep them
coming. Let's go, let's go.
949
00:43:22,133 --> 00:43:24,736
It's been panic stations.
950
00:43:24,736 --> 00:43:25,937
Service!
951
00:43:25,937 --> 00:43:27,072
Thank you.
952
00:43:28,139 --> 00:43:30,041
Let's move, let's move, let's
move.
953
00:43:30,041 --> 00:43:31,943
You know, perhaps... you know,
954
00:43:31,943 --> 00:43:36,014
I've lost where it was going
because of the panic.
955
00:43:36,014 --> 00:43:40,752
So, I'm... I'm really worried
about our dessert now.
956
00:43:54,332 --> 00:43:55,633
Thank you.
957
00:43:55,633 --> 00:43:57,268
Thank you!
Thank you.
958
00:43:59,871 --> 00:44:01,707
From the red team,
959
00:44:01,707 --> 00:44:04,275
a dessert of lychee and ice cream.
960
00:44:25,563 --> 00:44:27,332
What happened?
961
00:44:28,700 --> 00:44:31,102
The ice cream is not set.
962
00:44:31,102 --> 00:44:34,806
Cath was on that the whole
time. I just wonder what happened.
963
00:44:36,074 --> 00:44:39,444
You know, I was in the kitchen
with Cath last week in the Team Challenge
964
00:44:39,444 --> 00:44:42,147
and she is pretty chaotic
and frantic.
965
00:44:42,147 --> 00:44:44,783
This kind of resulted
in chaotic Cath, unfortunately.
966
00:44:44,783 --> 00:44:46,317
Yeah. It's a real shame.
967
00:44:46,317 --> 00:44:49,487
We all know Cath can produce
something that is fun
968
00:44:49,487 --> 00:44:51,389
and that is delicious
and is balanced,
969
00:44:51,389 --> 00:44:53,224
and it's none of these things.
970
00:44:53,224 --> 00:44:58,129
So, um, I'm very sad for them
and I'm... I'm rather disappointed.
971
00:44:58,129 --> 00:45:00,198
Last one going out. Ohh.
972
00:45:00,198 --> 00:45:03,534
Well done, guys!
Whoo-hoo!
973
00:45:03,534 --> 00:45:04,569
Good job.
974
00:45:05,703 --> 00:45:07,172
Good job, Robbie!
Hang on.
975
00:45:07,172 --> 00:45:08,439
Ahhh!
976
00:45:08,439 --> 00:45:11,576
Service. That's it!
That's the end, guys.
977
00:45:11,576 --> 00:45:13,745
Well done, guys. Well done.
Whoo! Oh, thank gosh. Thank you.
978
00:45:13,745 --> 00:45:16,014
Good job. Well done, Rue. Well
done. Oh, my gosh.
979
00:45:16,014 --> 00:45:18,917
That was really tough.
980
00:45:18,917 --> 00:45:21,186
Well done, Rhi. Well done.
Thank you.
981
00:45:25,757 --> 00:45:28,794
Today, you had to capture
everything we love about
982
00:45:28,794 --> 00:45:31,963
Aussie Chinese restaurants
in a three-course meal.
983
00:45:32,964 --> 00:45:36,467
Let's go through your dishes,
starting with dessert.
984
00:45:37,468 --> 00:45:39,637
Despite your best intentions,
985
00:45:39,637 --> 00:45:42,040
neither of your desserts
were well executed,
986
00:45:42,040 --> 00:45:44,810
so we're taking them both
off the table entirely.
987
00:45:47,345 --> 00:45:48,413
Entrees.
988
00:45:48,413 --> 00:45:52,750
Purple team, your spring rolls
were nice and golden,
989
00:45:52,750 --> 00:45:55,821
but the sauce didn't pay off
in the final dish.
990
00:45:58,723 --> 00:45:59,757
Red team,
991
00:45:59,757 --> 00:46:01,827
the san choy bow,
992
00:46:01,827 --> 00:46:06,531
the filling was... juicy
and beautifully dressed,
993
00:46:06,531 --> 00:46:09,801
and that filling is the reason
why you won the entree.
994
00:46:09,801 --> 00:46:11,602
Well done.
Yay!
995
00:46:11,602 --> 00:46:13,204
Well done, guys.
996
00:46:17,542 --> 00:46:20,211
Now to mains.
997
00:46:20,211 --> 00:46:24,015
Purple team,
your main was tasty enough.
998
00:46:24,015 --> 00:46:26,651
The chicken was succulent
and aromatic,
999
00:46:26,651 --> 00:46:29,220
and there was a nice hum of
ginger throughout the dish.
1000
00:46:29,220 --> 00:46:34,225
But the lemon the lemon chicken
was MIA.
1001
00:46:35,994 --> 00:46:38,864
Red team...
1002
00:46:38,864 --> 00:46:40,465
...your main was fully loaded.
1003
00:46:40,465 --> 00:46:43,434
The beef was gorgeously
tender and glossy,
1004
00:46:43,434 --> 00:46:44,870
and it's the reason why
1005
00:46:44,870 --> 00:46:47,105
you're headed into
tomorrow's Immunity Challenge.
1006
00:46:48,339 --> 00:46:51,276
Good job.
Oh, my God.
1007
00:46:51,276 --> 00:46:52,878
Oh, good job!
1008
00:46:52,878 --> 00:46:54,612
I'm really happy we won.
1009
00:46:54,612 --> 00:46:57,815
We worked so hard.
Um, we didn't stop all day.
1010
00:46:58,884 --> 00:47:00,818
I'm really proud of my team.
I really am.
1011
00:47:01,953 --> 00:47:05,423
Adi, of course this means
you chose correctly.
1012
00:47:05,423 --> 00:47:07,725
You will be cooking in Immunity
as well.
1013
00:47:07,725 --> 00:47:09,760
Great. Thank you.
See you later.
1014
00:47:09,760 --> 00:47:11,596
Bye-bye!
Thank you! 'Bye!
1015
00:47:13,231 --> 00:47:14,499
Good, guys.
1016
00:47:15,967 --> 00:47:18,503
Tomorrow night
on MasterChef Australia...
1017
00:47:18,503 --> 00:47:20,906
It's Gabriel Gate!
1018
00:47:20,906 --> 00:47:24,409
...there's a living legend
in the house.
1019
00:47:24,409 --> 00:47:28,179
I am really thrilled
to compete in the MasterChef challenge.
1020
00:47:28,179 --> 00:47:29,580
But to face him,
1021
00:47:29,580 --> 00:47:32,017
they'll have to
tame the flame.
1022
00:47:32,017 --> 00:47:33,418
There's
nothing more nostalgic
1023
00:47:33,418 --> 00:47:34,986
that flambeing.
1024
00:47:34,986 --> 00:47:37,455
I've never
flambeed before.
1025
00:47:37,455 --> 00:47:38,456
Aargh!
1026
00:47:38,456 --> 00:47:39,490
Watch your beard,
mate!
1027
00:47:39,490 --> 00:47:42,527
And make a dish
worthy of immunity.
1028
00:47:42,527 --> 00:47:43,561
Let's face it,
1029
00:47:43,561 --> 00:47:45,330
who doesn't love
a big flame going up?
1030
00:47:45,330 --> 00:47:47,365
Captions by Red Bee Media