1 00:00:07,308 --> 00:00:09,610 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:09,610 --> 00:00:12,280 From Gelato Messina, Donato Toce! 3 00:00:12,280 --> 00:00:14,382 (CHEERING AND APPLAUSE) 4 00:00:14,382 --> 00:00:17,418 ...it was an unbelievable Pressure Test... 5 00:00:17,418 --> 00:00:19,253 ANDY: Yeah! 6 00:00:19,253 --> 00:00:21,655 (LAUGHS) Oh! 7 00:00:21,655 --> 00:00:23,591 RALPH: Are you serious? Oh, my God! 8 00:00:23,591 --> 00:00:27,027 ...re-creating a Viennetta from a visionary. 9 00:00:27,027 --> 00:00:29,897 DECLAN: This is next level. This is MasterChef. 10 00:00:29,897 --> 00:00:33,734 They gave this nostalgic dessert a good crack. 11 00:00:33,734 --> 00:00:35,769 Shh! 12 00:00:36,770 --> 00:00:38,506 (CRUNCH!) 13 00:00:38,506 --> 00:00:39,873 ANDY: Yeah, baby. 14 00:00:39,873 --> 00:00:41,675 JOCK: So impressed. 15 00:00:41,675 --> 00:00:43,111 Flavour-wise, nailed it. 16 00:00:43,111 --> 00:00:47,415 But it was the end of the journey for Alice. 17 00:00:47,415 --> 00:00:50,184 (APPLAUSE AND CHEERING) 18 00:00:50,184 --> 00:00:54,455 Tonight, it's a classic Service Challenge. 19 00:00:54,455 --> 00:00:56,990 THEO: It's so nostalgic to me. It's crazy. 20 00:00:56,990 --> 00:01:00,694 And they're going old school. 21 00:01:03,964 --> 00:01:06,934 (VIBRANT MUSIC) 22 00:01:10,838 --> 00:01:14,342 PHIL: Here we are in the burbs. ADI: Yeah. This is exciting! 23 00:01:14,342 --> 00:01:15,809 Where are we going? 24 00:01:15,809 --> 00:01:17,978 What is it gonna be? 25 00:01:17,978 --> 00:01:19,647 CATH: Today's a new day. 26 00:01:19,647 --> 00:01:22,316 We know that it's an offsite Service Challenge. 27 00:01:22,316 --> 00:01:24,885 So just wondering where we're going. 28 00:01:24,885 --> 00:01:26,287 RHIANNON: Gonna be fun. CATH: I know. 29 00:01:26,287 --> 00:01:27,755 I love Team Challenge. I know! 30 00:01:27,755 --> 00:01:29,790 (SERENE MUSIC) 31 00:01:41,335 --> 00:01:43,036 Oh, look! Oh, wow. 32 00:01:43,036 --> 00:01:45,439 (LAUGHS) Oh, my gosh! 33 00:01:45,439 --> 00:01:47,641 Mei Jing! 34 00:01:47,641 --> 00:01:49,943 MALISSA: Chinese! BRENT: Yum! 35 00:01:49,943 --> 00:01:51,679 Love Chinese! Yum! 36 00:01:51,679 --> 00:01:53,614 Oh, wow. 37 00:01:53,614 --> 00:01:56,650 This reminds me of where I used to go eat as a kid! 38 00:01:56,650 --> 00:01:58,686 CATH: This is gonna be fun. RHIANNON: Yeah. 39 00:01:59,687 --> 00:02:01,922 ANDY: Hello! JOCK: Hello. 40 00:02:01,922 --> 00:02:03,191 Morning. 41 00:02:03,191 --> 00:02:05,193 Ah, good morning! Good morning. 42 00:02:05,193 --> 00:02:07,928 MALISSA: Wow! Look at this. How cool! 43 00:02:07,928 --> 00:02:09,430 (THEO LAUGHS) 44 00:02:10,431 --> 00:02:14,402 MALISSA: We're in this very nostalgic, old-school 45 00:02:14,402 --> 00:02:16,170 Chinese restaurant. 46 00:02:16,170 --> 00:02:18,906 This restaurant reminds me of a place where 47 00:02:18,906 --> 00:02:20,941 my dad used to take us for takeout 48 00:02:20,941 --> 00:02:23,944 and it looked exactly the same as this. 49 00:02:23,944 --> 00:02:26,614 I think everyone has endless memories 50 00:02:26,614 --> 00:02:29,183 of eating at local Chinese takeaway. 51 00:02:30,984 --> 00:02:33,487 Morning, you lot. ALL: Morning! 52 00:02:33,487 --> 00:02:36,123 Welcome to Mei Jing Chinese Restaurant 53 00:02:36,123 --> 00:02:39,126 right here in the heart of suburban Melbourne. 54 00:02:39,126 --> 00:02:41,128 Now, before we get any further, 55 00:02:41,128 --> 00:02:44,365 I'd just like to apologise Mel can't be with us today. 56 00:02:44,365 --> 00:02:47,768 Unfortunately, she's not feeling very well. 57 00:02:47,768 --> 00:02:49,837 Hi! (LAUGHTER) 58 00:02:51,305 --> 00:02:53,741 I didn't see you! 59 00:02:53,741 --> 00:02:55,376 (ALL LAUGH) 60 00:02:57,345 --> 00:03:00,147 Ta-da! 61 00:03:00,147 --> 00:03:02,616 Ta-da! (LAUGHS) 62 00:03:02,616 --> 00:03:05,586 This is my wardrobe for today, so thank you. 63 00:03:05,586 --> 00:03:06,787 OK. 64 00:03:06,987 --> 00:03:10,958 Can you believe that the first-ever Chinese restaurant in Australia 65 00:03:10,958 --> 00:03:13,193 was in 1854? 66 00:03:13,193 --> 00:03:14,595 Wow. Wow! 67 00:03:14,595 --> 00:03:17,064 There are local restaurants like this 68 00:03:17,064 --> 00:03:21,101 in pretty much every town across the country. 69 00:03:21,101 --> 00:03:23,704 Theo, you been to a restaurant like this before? 70 00:03:23,704 --> 00:03:25,639 I've been to this restaurant before. 71 00:03:25,639 --> 00:03:27,308 Stop it! (LAUGHTER) 72 00:03:27,308 --> 00:03:30,177 I grew up just across the road. I reckon I've been here 100 times. 73 00:03:30,177 --> 00:03:31,979 (LAUGHTER) Legit. Legit. 74 00:03:31,979 --> 00:03:33,381 It's hilarious. 75 00:03:33,381 --> 00:03:35,249 This is your local? Yeah, yeah. 76 00:03:35,249 --> 00:03:37,418 (MELISSA LAUGHS) What's your go-to? 77 00:03:37,418 --> 00:03:38,752 Number 72. 78 00:03:38,752 --> 00:03:40,220 Yeah. (ALL LAUGH) 79 00:03:40,220 --> 00:03:41,622 We'd order everything. Yeah. 80 00:03:41,622 --> 00:03:43,491 Mate, you've got a bit of an advantage today. 81 00:03:43,491 --> 00:03:45,359 Technically, you're playing at home. 82 00:03:45,359 --> 00:03:46,794 CONTESTANTS: Yeah! Home-ground advantage. Yeah. 83 00:03:46,794 --> 00:03:49,997 And whatever today's challenge is, it's yours to lose, buddy. 84 00:03:49,997 --> 00:03:51,899 Oh, no! Don't say that. 85 00:03:53,634 --> 00:03:55,636 I'm getting hungry, so let's get into it, shall we? 86 00:03:55,636 --> 00:03:58,506 It's a Team Challenge, OK? 87 00:03:58,506 --> 00:04:00,374 Do you know how this works? CATH: Yeah. 88 00:04:00,374 --> 00:04:02,075 Alright. Don't peek! Here we go. 89 00:04:02,075 --> 00:04:04,244 Ladies first. OK. Yeah. 90 00:04:04,244 --> 00:04:05,846 MELISSA: If you have the white apron, 91 00:04:05,846 --> 00:04:09,283 that means you're not cooking today. 92 00:04:09,283 --> 00:04:10,884 MALISSA: Ohh! 93 00:04:11,952 --> 00:04:15,122 ADI: Oh! (JOCK LAUGHS) 94 00:04:15,122 --> 00:04:16,557 Damn. 95 00:04:16,557 --> 00:04:18,225 I'm bummed about that. 96 00:04:18,225 --> 00:04:20,093 Love cooking Chinese. 97 00:04:23,597 --> 00:04:26,334 (DECLAN LAUGHS) 98 00:04:26,334 --> 00:04:28,969 Alright, guys, into your teams, please. 99 00:04:28,969 --> 00:04:30,738 Red team! 100 00:04:32,072 --> 00:04:35,008 Alright. Adi, you pulled the elusive white apron. 101 00:04:35,008 --> 00:04:38,278 That means no cooking for you today. Yeah. 102 00:04:38,278 --> 00:04:40,714 Instead, you'll be picking a team to back. 103 00:04:41,715 --> 00:04:44,818 But first, let's describe today's challenge. 104 00:04:44,818 --> 00:04:45,819 Yeah. 105 00:04:46,053 --> 00:04:49,957 On the menu at Mei Jing are some tasty Chinese classics 106 00:04:49,957 --> 00:04:52,259 that most of us know and love. 107 00:04:53,260 --> 00:04:56,897 In your teams, you must choose three dishes from the menu - 108 00:04:56,897 --> 00:04:59,333 an entree, a main and a dessert. 109 00:04:59,333 --> 00:05:00,368 Oh! OK. 110 00:05:00,368 --> 00:05:01,569 Oh, wow. 111 00:05:01,569 --> 00:05:03,704 And then make them your own. 112 00:05:03,704 --> 00:05:05,172 You have your teams 113 00:05:05,172 --> 00:05:07,741 and for today you'll need to assign a team captain as well. 114 00:05:07,741 --> 00:05:08,809 Now. 115 00:05:08,809 --> 00:05:11,078 MALISSA: Right, who wants to be team captain? 116 00:05:11,078 --> 00:05:12,646 Any volunteers? THEO: I'll go. 117 00:05:12,646 --> 00:05:14,448 I'm glad you're my team. Hometown advantage. 118 00:05:14,448 --> 00:05:15,949 OK. Yeah. You know the restaurant. 119 00:05:15,949 --> 00:05:17,685 I do have a few. RALPH: Recipes? 120 00:05:17,685 --> 00:05:18,852 Yeah. Yeah. 121 00:05:18,852 --> 00:05:20,888 GRACE: Do you feel confident? OK. Yep. 122 00:05:20,888 --> 00:05:24,492 OK, guys, who's it going to be? 123 00:05:24,492 --> 00:05:25,993 Rue. 124 00:05:25,993 --> 00:05:28,362 Wonderful. And red? 125 00:05:28,362 --> 00:05:31,064 Theo. Excellent. CATH: Yeah! 126 00:05:31,064 --> 00:05:32,633 The hometown advantage! Oh! 127 00:05:32,633 --> 00:05:35,068 The prodigal son returns! 128 00:05:35,068 --> 00:05:36,670 I know where the bathrooms are. 129 00:05:36,670 --> 00:05:38,806 (ALL LAUGH) 130 00:05:38,806 --> 00:05:40,641 Please come and grab a menu. 131 00:05:40,641 --> 00:05:42,510 Thank you. 132 00:05:43,944 --> 00:05:45,879 Righto, guys. This is how it's gonna play out. 133 00:05:45,879 --> 00:05:47,448 You've got two and a half hours 134 00:05:47,448 --> 00:05:49,316 before the service for your entree begins. 135 00:05:50,317 --> 00:05:53,987 Each team, they'll be feeding 50 diners plus us. 136 00:05:53,987 --> 00:05:55,355 Whoa! 137 00:05:56,957 --> 00:05:59,560 The team who cooks us the best three-course meal, 138 00:05:59,560 --> 00:06:02,329 they'll go into tomorrow's Immunity Challenge. 139 00:06:02,329 --> 00:06:07,034 Right. Adi, decision time. You know all the details. 140 00:06:07,034 --> 00:06:09,269 Which way are you gonna go? 141 00:06:09,269 --> 00:06:11,439 Um... 142 00:06:11,439 --> 00:06:13,707 ...I'm gonna have to go with red team today. 143 00:06:13,707 --> 00:06:16,777 Right! If they win, you go into immunity. 144 00:06:16,777 --> 00:06:17,778 Yeah. 145 00:06:17,778 --> 00:06:19,713 But if they lose, you're obviously done. 146 00:06:19,713 --> 00:06:21,415 Come on, guys. 147 00:06:21,415 --> 00:06:23,617 Righto, guys, best of luck. Your time starts now. 148 00:06:23,617 --> 00:06:25,886 Whoo! (APPLAUSE) 149 00:06:27,154 --> 00:06:29,389 Go! Let's go! Let's go. Let's have a look. 150 00:06:29,389 --> 00:06:31,391 Alright, guys, let's have a look. What have we got? 151 00:06:31,391 --> 00:06:33,494 I've seen this kitchen, walked past it many times, 152 00:06:33,494 --> 00:06:36,864 but I've never stepped foot in it, so this is quite daunting for me. 153 00:06:36,864 --> 00:06:38,432 First off, let's go entree. OK. Alright. 154 00:06:38,432 --> 00:06:42,570 I'm with Brent, Robbie, Malissa, Declan and Cath. 155 00:06:42,570 --> 00:06:45,138 Red team, red emperor, you know? It's perfect for Chinese. 156 00:06:45,138 --> 00:06:47,741 Who knows a chicken and sweet corn soup recipe? 157 00:06:47,741 --> 00:06:50,310 Who knows a san choy bow recipe? I know san choy bow. 158 00:06:50,310 --> 00:06:52,345 Maybe we go san choy bow. Yeah, yeah, yeah. 159 00:06:52,345 --> 00:06:54,615 Pork san choy bow for entree. OK. Yep. 160 00:06:54,615 --> 00:06:57,217 The challenge today is to pick something off the menu, 161 00:06:57,217 --> 00:06:58,652 which I'm quite familiar with, 162 00:06:58,652 --> 00:07:00,854 and re-create an entree, main and dessert. 163 00:07:00,854 --> 00:07:03,056 So, main, we've got sweet and sour pork or... 164 00:07:03,056 --> 00:07:04,625 BOTH: Or beef and black bean. 165 00:07:04,625 --> 00:07:07,127 What do you think, Robbie? The beef and black bean is easier. 166 00:07:07,127 --> 00:07:09,162 Yeah! Oh, that's an oldie but a goodie. 167 00:07:09,162 --> 00:07:11,398 Beef and black bean. Alright. Oh, I love that. 168 00:07:11,398 --> 00:07:13,767 Nostalgia Week is hitting home now, you know. 169 00:07:13,767 --> 00:07:16,937 Now, dessert. Lychee and ice cream, mango pancake... 170 00:07:16,937 --> 00:07:19,840 There's a lot of things on this menu that resonate with me. 171 00:07:19,840 --> 00:07:21,241 Pineapple fritter with ice cream. 172 00:07:21,241 --> 00:07:22,843 Lychee and ice cream? Lychee and ice cream. 173 00:07:22,843 --> 00:07:24,344 I reckon that looks good. Yeah. 174 00:07:24,344 --> 00:07:26,580 This is where I would go for Chinese takeaway. 175 00:07:26,580 --> 00:07:27,981 It's exactly this menu. 176 00:07:27,981 --> 00:07:29,416 Lychee and ice cream. 177 00:07:29,416 --> 00:07:31,885 I need to make sure we're picking the menu's best dishes. 178 00:07:31,885 --> 00:07:33,687 We can do our own little spin on that. 179 00:07:33,687 --> 00:07:35,055 Yeah! I reckon. 180 00:07:35,055 --> 00:07:38,058 And working out what we can do to elevate them a little bit. 181 00:07:38,058 --> 00:07:39,760 Guys, I'm gonna leave this with you. 182 00:07:39,760 --> 00:07:41,895 I'm gonna go to Coles and get the pork mince. 183 00:07:41,895 --> 00:07:43,330 Get that, come back. Yep. 184 00:07:43,330 --> 00:07:45,599 Alright. Sweet. Alright. I'll see you soon. OK. 185 00:07:45,599 --> 00:07:49,102 OK, so main. Who would do main? Ralph? 186 00:07:49,102 --> 00:07:51,038 Yeah, I could do main. Sweet and sour pork. 187 00:07:51,038 --> 00:07:52,540 And, Phil? 188 00:07:52,540 --> 00:07:55,609 I put my hand up to be captain today. 189 00:07:55,609 --> 00:07:58,812 Antonio and I would do, um, dessert. 190 00:07:58,812 --> 00:08:02,115 I will have you and Grace doing entrees. 191 00:08:02,115 --> 00:08:03,584 GRACE: Yeah. Yep. 192 00:08:03,584 --> 00:08:07,254 Because I actually want to push myself outside of my comfort zone. 193 00:08:07,254 --> 00:08:09,990 I am quite soft. 194 00:08:09,990 --> 00:08:14,361 So I need to make sure that I step up and take charge today. 195 00:08:14,361 --> 00:08:16,196 What are you thinking? Pineapple fritters with ice cream. 196 00:08:16,196 --> 00:08:17,731 That's a good one. Yeah. 197 00:08:17,731 --> 00:08:19,633 Straightaway when we open the menu, 198 00:08:19,633 --> 00:08:21,969 the first thing to jump out to us 199 00:08:21,969 --> 00:08:24,104 is the pineapple fritter with ice cream. 200 00:08:24,104 --> 00:08:26,707 Entrees? We've got spring rolls. 201 00:08:26,707 --> 00:08:27,908 RALPH: Spring rolls. Yeah. 202 00:08:27,908 --> 00:08:29,743 Pork and prawn. Yeah. Pork and prawn. 203 00:08:29,743 --> 00:08:31,411 OK. Absolutely. OK. 204 00:08:31,411 --> 00:08:33,647 We do with spring rolls with a sweet and sour sauce. 205 00:08:33,647 --> 00:08:35,515 And then you guys do a lemon chicken. 206 00:08:35,515 --> 00:08:37,785 Yeah, but if we do lemon chicken, we'll do fried rice. 207 00:08:37,785 --> 00:08:41,488 For our main, we're making, um, some lemon chicken with fried rice. 208 00:08:41,488 --> 00:08:43,791 Would you want to get fried and fried? 209 00:08:43,791 --> 00:08:45,158 What's your fresh element? 210 00:08:45,158 --> 00:08:47,094 I'm just a little bit worried. 211 00:08:47,094 --> 00:08:50,397 We're frying some spring rolls, frying some chicken, 212 00:08:50,397 --> 00:08:52,432 frying a pineapple fritter. 213 00:08:52,432 --> 00:08:54,434 Like, think about it, if you went to a restaurant, 214 00:08:54,434 --> 00:08:57,571 would you be like, "I want fried spring rolls, I want fried chicken." 215 00:08:57,571 --> 00:08:59,640 They didn't say we have to stick to the original. 216 00:08:59,640 --> 00:09:01,208 They said our twist on it. 217 00:09:01,208 --> 00:09:03,877 ANTONIO: We can just sear the chicken and still use the sauce. 218 00:09:03,877 --> 00:09:05,746 It doesn't have to be deep-fried and, you know... 219 00:09:05,746 --> 00:09:08,015 Yeah. Maybe we can get rid of the 'fried' on here. 220 00:09:08,015 --> 00:09:10,417 OK. Yep. Alright. If you're happy, go with that. 221 00:09:10,417 --> 00:09:11,619 Yep. Go with that. 222 00:09:11,719 --> 00:09:16,489 As team captain, I have decided to drop the fried chicken 223 00:09:16,489 --> 00:09:18,391 and instead adding our own twist to it 224 00:09:18,391 --> 00:09:20,694 and do lemon chicken with grilled chicken. 225 00:09:20,694 --> 00:09:23,263 So I'm going to Coles to pick up some proteins for us. 226 00:09:23,263 --> 00:09:24,732 Oh, OK. We'll get prepping. 227 00:09:24,732 --> 00:09:26,199 Thank you. Let's go. 228 00:09:26,199 --> 00:09:27,500 OK. Come on, guys. 229 00:09:29,536 --> 00:09:30,938 THEO: Alright. 230 00:09:32,072 --> 00:09:33,741 So I run in. 231 00:09:33,741 --> 00:09:35,809 I need to get all these proteins 232 00:09:35,809 --> 00:09:40,681 and I quickly grab my chicken thigh for our lemon chicken. 233 00:09:40,681 --> 00:09:41,749 OK. 234 00:09:41,749 --> 00:09:43,150 Then I run to the deli. 235 00:09:43,150 --> 00:09:45,152 Hi! How are you? Hello. 236 00:09:45,152 --> 00:09:47,020 I am looking for some prawns. 237 00:09:47,020 --> 00:09:49,757 I recommend our raw black tiger prawns. 238 00:09:49,757 --> 00:09:50,758 Yeah? 239 00:09:50,758 --> 00:09:52,425 They're 100% responsibly sourced 240 00:09:52,425 --> 00:09:54,461 and they'll go delicious in your dish. 241 00:09:54,461 --> 00:09:57,230 Alright. OK, that sounds perfect. We'll get about two kilos of that. 242 00:09:57,230 --> 00:09:59,232 Two kilos? No problem. We'll get that ready for you. 243 00:09:59,232 --> 00:10:03,103 THEO: So, for entree, we've chosen san choy bow. 244 00:10:03,103 --> 00:10:04,537 I need to get some pork mince. 245 00:10:06,273 --> 00:10:08,141 OK. Pork mince. 246 00:10:10,711 --> 00:10:14,081 I found what I need and now I need to get back to my team 247 00:10:14,081 --> 00:10:16,483 because they need me right now, so I need to move. 248 00:10:18,251 --> 00:10:19,452 BRENT: Alrighty. 249 00:10:19,452 --> 00:10:23,056 We need shallots, we need cabbage. GRACE: Lettuce! 250 00:10:23,056 --> 00:10:24,391 Need oyster sauce. 251 00:10:26,593 --> 00:10:28,328 Soy. 252 00:10:28,328 --> 00:10:30,530 See what we can do with that. 253 00:10:32,032 --> 00:10:34,668 THEO: Oh, look at that cos. It's beautiful. Looking good. 254 00:10:34,668 --> 00:10:37,337 So I'm back with my team now and everyone seems organised. 255 00:10:37,337 --> 00:10:42,575 I have Brent and Malissa chopping up ingredients for the entree. 256 00:10:42,575 --> 00:10:44,144 Declan's cutting up the meat. 257 00:10:44,144 --> 00:10:45,478 Keep it thin like that. 258 00:10:45,478 --> 00:10:46,780 Yeah. Perfect. Yeah. Really nice. 259 00:10:46,780 --> 00:10:49,449 Uh, Robbie's cutting up the vegetables for our main. 260 00:10:49,449 --> 00:10:52,720 Cath is out the front working on her creme anglaise for her ice cream. 261 00:10:52,720 --> 00:10:54,121 OK. Now... 262 00:10:54,121 --> 00:10:55,789 The cos was a great idea, I think. 263 00:10:55,789 --> 00:10:57,490 Yeah, I think they look a bit nicer. 264 00:10:57,490 --> 00:11:00,961 Yeah. It's more fun to eat a long boat like that. Yeah. 265 00:11:00,961 --> 00:11:04,097 San choy bow, it's a classic and we're gonna try and jazz it up. 266 00:11:04,097 --> 00:11:05,532 We're working on that right now 267 00:11:05,532 --> 00:11:08,201 to figure out exactly how we're gonna elevate it a little bit. 268 00:11:08,201 --> 00:11:10,971 We could make a real nice chilli crunch... 269 00:11:10,971 --> 00:11:12,139 Yeah? 270 00:11:12,139 --> 00:11:14,808 ...thing to go on with the san choy bow to top it off. 271 00:11:14,808 --> 00:11:18,846 Szechuan peppers, chillis, ginger, garlic, sesame seeds... 272 00:11:18,846 --> 00:11:20,380 Yep. ..peanuts all the way through it. 273 00:11:20,380 --> 00:11:21,982 OK. Pour it over the top. 274 00:11:21,982 --> 00:11:24,317 Great. That sounds good. JOCK: Alright, boys. 275 00:11:24,317 --> 00:11:25,685 Hey. Howdy. How are we? 276 00:11:25,685 --> 00:11:26,686 What's happening? 277 00:11:26,686 --> 00:11:29,156 We have san choy bow for our entree. Yep. 278 00:11:29,156 --> 00:11:31,324 Ohh! That was my pick! Yeah. 279 00:11:31,324 --> 00:11:32,525 Oh, yeah? Yeah! 280 00:11:32,525 --> 00:11:34,327 What's the mince? Pork mince. 281 00:11:34,327 --> 00:11:36,396 We're gonna put some mushrooms in there, spring onion, 282 00:11:36,396 --> 00:11:37,765 some ginger, garlic. 283 00:11:37,765 --> 00:11:39,733 Make that a rich, rich san choy bow. 284 00:11:39,733 --> 00:11:42,135 If you're gonna do san choy bow, let's jack it. 285 00:11:42,135 --> 00:11:44,304 Load it, yeah. Like, what are you amping up? 286 00:11:44,304 --> 00:11:47,775 Maybe like a Szechuan chilli oil crunch, peanut... 287 00:11:47,775 --> 00:11:49,810 Now we're talking. Jack it up a bit. 288 00:11:49,810 --> 00:11:51,578 This is your local? 100%. 289 00:11:51,578 --> 00:11:53,280 You're also probably gonna be cooking for people 290 00:11:53,280 --> 00:11:54,782 that you're normally eating with. 291 00:11:54,782 --> 00:11:56,917 (LAUGHS) I agree. Don't let them down. 292 00:11:56,917 --> 00:11:58,218 Alright. Thanks, mate. 293 00:11:58,218 --> 00:12:00,653 Good luck. Thanks, guys. Cheers. 294 00:12:00,653 --> 00:12:02,322 Behind you, Gracie. 295 00:12:02,322 --> 00:12:04,691 We need to chop garlic and ginger. Yeah, let's get that. 296 00:12:04,691 --> 00:12:06,894 I'll prep this, then process it all at the same time. 297 00:12:06,894 --> 00:12:08,862 Yeah. We've got a fair bit to do. Yeah. 298 00:12:08,862 --> 00:12:11,799 So today for entree, purple team are cooking 299 00:12:11,799 --> 00:12:14,067 spring rolls with a sweet and sour dipping sauce. 300 00:12:14,067 --> 00:12:16,837 We're gonna have to cook the pork. Prawns as well. 301 00:12:16,837 --> 00:12:19,873 Put the veggies in. Then we put the oyster and soy. 302 00:12:19,873 --> 00:12:22,309 Wrap the wrappers and then they need to get deep-fried. 303 00:12:22,309 --> 00:12:23,310 Yep. 304 00:12:23,443 --> 00:12:26,213 One of my aunties used to love making spring rolls 305 00:12:26,213 --> 00:12:29,382 and now I make spring rolls quite a lot. 306 00:12:30,383 --> 00:12:31,751 Yeah, perfect. That's good? 307 00:12:31,751 --> 00:12:33,253 Yeah, I don't want it mince-mince. Yep. 308 00:12:33,253 --> 00:12:34,654 I still want to have texture. Alright. 309 00:12:34,654 --> 00:12:36,123 And I can do it in bulk. 310 00:12:36,123 --> 00:12:38,291 Five kids, a husband, everyone's hungry. 311 00:12:38,291 --> 00:12:41,995 So hopefully I can use that to help cook for 50 diners. 312 00:12:41,995 --> 00:12:44,397 Ralph's going to do the sauce for us. 313 00:12:44,397 --> 00:12:47,534 But there's still so much to do until service. 314 00:12:47,534 --> 00:12:49,803 We need to roll over 100 spring rolls. 315 00:12:49,803 --> 00:12:51,972 Rhi, like that? 316 00:12:51,972 --> 00:12:54,007 Yeah, yeah, that's perfect. Yep. Ready. 317 00:12:54,007 --> 00:12:58,111 But... you know what? I'm also optimistic that we can get it done. 318 00:12:58,111 --> 00:13:00,513 Like, Grace and I are running around like mad things, 319 00:13:00,513 --> 00:13:03,984 so I'm hoping that we can actually push it out. 320 00:13:03,984 --> 00:13:07,120 Purple team. Rue, menu, let's go! 321 00:13:07,120 --> 00:13:10,958 OK. So, for entree, we're doing pork and prawn spring rolls. 322 00:13:10,958 --> 00:13:13,460 Pork and prawn? With a sweet and sour dipping sauce. 323 00:13:13,460 --> 00:13:14,862 A classic. Yep. 324 00:13:14,862 --> 00:13:15,863 Main course? 325 00:13:15,963 --> 00:13:18,231 For our main course, we're doing lemon chicken. 326 00:13:18,231 --> 00:13:20,200 We were hoping that was gonna come into play. 327 00:13:20,200 --> 00:13:21,201 (LAUGHS) Love it! 328 00:13:21,734 --> 00:13:24,637 We were actually going to do, um, the classic, which is deep-fried, 329 00:13:24,637 --> 00:13:26,673 but, um, we just had to have a chat about 330 00:13:26,673 --> 00:13:29,877 how already have deep-fried spring rolls 331 00:13:29,877 --> 00:13:32,812 and then we'd have deep-fried chicken 332 00:13:32,812 --> 00:13:37,150 and we have a deep-fried element in the dessert as well. 333 00:13:37,150 --> 00:13:39,953 So we're thinking maybe we could get rid of the frying 334 00:13:39,953 --> 00:13:42,956 and just do a normal chicken 335 00:13:42,956 --> 00:13:44,624 with steamed rice. 336 00:13:44,624 --> 00:13:45,893 Right. Yeah. 337 00:13:45,893 --> 00:13:46,894 What? 338 00:13:46,894 --> 00:13:49,662 (DRAMATIC MUSIC) 339 00:13:50,663 --> 00:13:52,532 Lemon chicken, you have to deep-fry it. 340 00:13:52,532 --> 00:13:55,535 Yeah, I...I would say there is no other way. 341 00:13:56,569 --> 00:13:58,238 I just see you leaving yourself vulnerable 342 00:13:58,238 --> 00:14:01,141 if you just serve steamed rice and chicken, that's it. 343 00:14:01,141 --> 00:14:03,376 Oh, shit. 344 00:14:12,252 --> 00:14:14,821 So we're thinking maybe we could get rid of the frying 345 00:14:14,821 --> 00:14:16,689 and just do a normal chicken 346 00:14:16,689 --> 00:14:17,891 with steamed rice. 347 00:14:17,891 --> 00:14:18,926 What? 348 00:14:19,927 --> 00:14:21,428 I just see you leaving yourself vulnerable 349 00:14:21,428 --> 00:14:24,197 if you just serve steamed rice and chicken, that's it. 350 00:14:24,197 --> 00:14:27,567 I am feeling so stressed! 351 00:14:27,567 --> 00:14:30,403 I've made this decision to grill the chicken instead 352 00:14:30,403 --> 00:14:33,240 and it's starting to look like it's not a good idea. 353 00:14:33,240 --> 00:14:35,008 I'm all for the deep-friend stuff, man. 354 00:14:35,008 --> 00:14:36,843 I'd think about that if I were you. OK. 355 00:14:36,843 --> 00:14:40,180 So we're going back to classic lemon chicken and fried rice. 356 00:14:40,180 --> 00:14:41,848 Perfect! Yeah, yeah. 357 00:14:41,848 --> 00:14:42,916 That's right. 358 00:14:42,916 --> 00:14:45,485 Bring it home! Yeah. OK. 359 00:14:45,485 --> 00:14:46,619 Organisation, execution. 360 00:14:46,619 --> 00:14:47,988 Yeah. Absolutely. Let's start prepping. 361 00:14:47,988 --> 00:14:49,256 Good luck. OK. 362 00:14:49,256 --> 00:14:50,890 OK, Ralph. 363 00:14:50,890 --> 00:14:54,294 The judges' feedback has shaken my confidence. 364 00:14:54,294 --> 00:14:57,897 I feel like I made the wrong decision for my team. 365 00:14:57,897 --> 00:14:59,399 But as team captain, 366 00:14:59,399 --> 00:15:02,769 I have to make sure that everything gets right on track. 367 00:15:02,769 --> 00:15:04,371 We're going to deep-fry our chicken. 368 00:15:04,371 --> 00:15:06,106 Yep. Alright. RALPH: That's OK. 369 00:15:06,106 --> 00:15:08,075 We'll get onto it. Yeah? Yeah. 370 00:15:08,075 --> 00:15:12,845 Thinking, OK, we have to deep-fry and then do the sauce, 371 00:15:12,845 --> 00:15:17,517 that's extra work on top of the work that we already have to do. 372 00:15:20,954 --> 00:15:23,790 Red team, purple team, you've already had half an hour. 373 00:15:23,790 --> 00:15:26,026 You've only got two hours to go. Come on! 374 00:15:26,026 --> 00:15:27,995 Come on, guys. Keep going. 375 00:15:31,031 --> 00:15:34,367 Oh, I've been, um, cutting the garlic for half an hour now, 376 00:15:34,367 --> 00:15:37,070 but I'm here for the win, so I'll do whatever. 377 00:15:37,070 --> 00:15:38,605 We're really gonna have to motor 378 00:15:38,605 --> 00:15:41,208 because once we get this spring roll mix, we need to cook it 379 00:15:41,208 --> 00:15:43,410 and we need to cool it before we can wrap it. 380 00:15:43,410 --> 00:15:44,911 Yeah. OK. So that's a big thing. 381 00:15:45,912 --> 00:15:48,048 Alright, alright, alright. 382 00:15:48,048 --> 00:15:49,549 Alright, where are we at, team? 383 00:15:49,549 --> 00:15:52,885 So, yeah, so this will get tossed in the cornflour 384 00:15:52,885 --> 00:15:55,722 and then, you know, we'll fry it off and it will be, you know... 385 00:15:55,722 --> 00:15:58,691 Yeah, beautiful. Yeah. Perfect. ...30 seconds to a minute. 386 00:15:58,691 --> 00:16:03,730 Today, our menu items are inspired from the Mei Jing menu. 387 00:16:03,730 --> 00:16:06,599 Careful you don't injure yourself! I won't! 388 00:16:06,599 --> 00:16:09,969 We choose to go for beef and black bean sauce for main 389 00:16:09,969 --> 00:16:11,738 with a side of fried rice. 390 00:16:11,738 --> 00:16:14,241 I'm gonna be looking after the beef. 391 00:16:14,241 --> 00:16:18,178 All the beef has to be sliced, then it has to be velveted to tenderise 392 00:16:18,178 --> 00:16:20,913 before I get on to my black bean sauce. 393 00:16:20,913 --> 00:16:24,017 I'm confident in my black bean sauce. 394 00:16:24,017 --> 00:16:25,918 BRENT: Nice, bro. 395 00:16:25,918 --> 00:16:28,955 Like, I...I make pretty good black bean sauce! 396 00:16:28,955 --> 00:16:31,958 I'm just gonna brown this and then I'll brown the veggies separate. 397 00:16:31,958 --> 00:16:33,993 Then I'll put them into that pot, get it on. 398 00:16:33,993 --> 00:16:36,596 I need to do a beef stock. 399 00:16:36,596 --> 00:16:38,665 Big beef bones - I just want lots of flavour. 400 00:16:38,665 --> 00:16:42,635 And I can focus on balancing out that black bean sauce. 401 00:16:42,635 --> 00:16:45,272 And I'm with my number one teammate, Robbie. 402 00:16:45,272 --> 00:16:47,474 How many things did I cut up today, bro? 403 00:16:47,474 --> 00:16:49,676 I know. Proud of you. Cruising, son. We're right. 404 00:16:49,676 --> 00:16:51,178 We work really well together. 405 00:16:51,178 --> 00:16:53,380 So we'll just make the base of it first. 406 00:16:53,380 --> 00:16:56,416 Yep. Brown sugar, soy, vinegar, stock. 407 00:16:56,416 --> 00:16:58,951 We've been on every Team Challenge together 408 00:16:58,951 --> 00:17:00,920 and we've won every one so far. 409 00:17:00,920 --> 00:17:02,455 ANTONIO: You guys have timers? 410 00:17:02,455 --> 00:17:04,124 ROBBIE: No, we don't need timers, mate. 411 00:17:04,124 --> 00:17:05,858 We just do it by natural feelings, mate. 412 00:17:05,858 --> 00:17:07,494 (LAUGHS) Alright? 413 00:17:07,494 --> 00:17:10,897 So, the odds aren't looking too good for the purple team today. 414 00:17:11,898 --> 00:17:15,402 Just a heads-up! You have one hour and a half until service begins! 415 00:17:15,402 --> 00:17:16,936 So, keep on slaying! Come on! 416 00:17:16,936 --> 00:17:19,406 Backs, backs, backs, backs, backs. 417 00:17:19,406 --> 00:17:20,940 Whoo! 418 00:17:22,075 --> 00:17:24,043 Can you save this one for me? I'll be back. 419 00:17:24,043 --> 00:17:25,545 OK. No worries. (LAUGHS) 420 00:17:25,545 --> 00:17:27,046 Who needs a burner? Hey! 421 00:17:27,046 --> 00:17:29,015 (LAUGHS) 422 00:17:29,015 --> 00:17:30,717 Keep pushing through! 423 00:17:30,717 --> 00:17:32,585 How many more cabbages have you got? 424 00:17:32,585 --> 00:17:35,722 Rhiannon and Grace are prepping for the entree. 425 00:17:35,722 --> 00:17:39,058 Ralph is working on the sweet and sour sauce for our entree as well. 426 00:17:39,058 --> 00:17:44,131 Phil is prepping and deboning seven kilos of chicken. 427 00:17:44,131 --> 00:17:46,866 PHIL: Guys, we've got to start moving quicker, guys. 428 00:17:46,866 --> 00:17:48,901 And Antonio and I are doing desserts 429 00:17:48,901 --> 00:17:51,104 'cause we are the dessert king and queen. 430 00:17:51,104 --> 00:17:54,941 Antonio, once we have this going, I think we should jump onto entrees. 431 00:17:54,941 --> 00:17:56,042 Yeah. Yeah. 432 00:17:56,042 --> 00:17:57,577 So we need... we need to... 433 00:17:57,577 --> 00:17:59,812 I'm gonna get some ice bath. Yep. OK. 434 00:17:59,812 --> 00:18:02,849 We're gonna be doing pineapple fritters with vanilla ice cream 435 00:18:02,849 --> 00:18:06,353 and I think I'm just gonna do a really creamy caramel sauce. 436 00:18:06,353 --> 00:18:08,455 After we have our anglaise thickened, 437 00:18:08,455 --> 00:18:10,623 we need to chill it down pretty quickly. 438 00:18:10,623 --> 00:18:15,828 Two and a half hours, 50 diners, that's a big, big task. 439 00:18:17,029 --> 00:18:19,166 It's a lot of ice cream to serve. 440 00:18:19,166 --> 00:18:21,901 Hopefully, it would be ready for service. 441 00:18:22,902 --> 00:18:25,272 OK. That's done. 442 00:18:27,006 --> 00:18:29,142 CATH: Oh, my God. They've already got their ice cream in. 443 00:18:29,142 --> 00:18:30,843 I'm freaking out. No, it's alright, Cath. 444 00:18:30,843 --> 00:18:32,145 Don't freak out. OK. 445 00:18:32,145 --> 00:18:33,480 Don't freak out. Alright. 446 00:18:33,480 --> 00:18:35,682 So the dessert is a vanilla ice cream 447 00:18:35,682 --> 00:18:40,587 with a lychee syrup, fresh lychees and freeze-dried lychees on top. 448 00:18:40,587 --> 00:18:42,822 I need a big bowl like this. Yep. 449 00:18:42,822 --> 00:18:45,492 On top of it with a strainer. Yep. No worries. Done. 450 00:18:45,492 --> 00:18:47,794 I pop out to see Cath. Oh, my God. 451 00:18:47,794 --> 00:18:50,597 I can see she's starting to get a bit stressed out. 452 00:18:50,597 --> 00:18:53,366 OK, and then, um, some milk. 453 00:18:53,366 --> 00:18:56,669 So I'm gonna help with her anglaise just to clear her mind a little bit. 454 00:18:56,669 --> 00:18:59,306 Yep. That's awesome. OK. Thank you. 455 00:18:59,306 --> 00:19:01,274 I can feel the chaos rising 456 00:19:01,274 --> 00:19:03,743 and you've only got one hour till entree! 457 00:19:03,743 --> 00:19:06,913 Till service?! Oh, shit! 458 00:19:06,913 --> 00:19:10,317 THEO: The main concern when there's an ice cream on the table 459 00:19:10,317 --> 00:19:12,018 is that it needs to set. 460 00:19:12,018 --> 00:19:14,221 Otherwise, the dessert's gone. 461 00:19:14,221 --> 00:19:16,155 Oh, man! Alright. 462 00:19:16,155 --> 00:19:20,159 Now, do we need to put it into a couple of ones? I'm not sure. 463 00:19:20,159 --> 00:19:22,161 I'm watching Cath and I'm nervous for her 464 00:19:22,161 --> 00:19:23,863 because she's stressing out a bit now. 465 00:19:23,863 --> 00:19:26,132 We need to get this ice cream going in the freezer. 466 00:19:26,132 --> 00:19:28,968 Oh, no, Theo, got to put the cream in! 467 00:19:28,968 --> 00:19:31,238 I'll get the cream out the fridge. Excuse me, excuse me! 468 00:19:31,238 --> 00:19:32,672 Take... take control here. 469 00:19:32,672 --> 00:19:36,743 Oh, man! Theo, we can't have ice cream without the cream! 470 00:19:47,254 --> 00:19:48,888 Coming through, coming through. 471 00:19:49,989 --> 00:19:51,591 Theo, we gotta put the cream in! Oh! 472 00:19:51,591 --> 00:19:52,592 You right? OK. Yeah. 473 00:19:52,592 --> 00:19:54,361 Gotta put it all back into one. OK. 474 00:19:54,361 --> 00:19:55,928 Yep. Oh, man! 475 00:19:55,928 --> 00:19:58,231 Nearly forgot the bloody cream! 476 00:19:58,231 --> 00:19:59,899 (SIGHS) Ohhh! It wouldn't have been good. 477 00:19:59,899 --> 00:20:04,103 Thank goodness I've actually remembered to put that cream in. 478 00:20:04,103 --> 00:20:05,605 Just go in? Yep. 479 00:20:06,606 --> 00:20:08,441 Thanks, bud. 480 00:20:08,441 --> 00:20:10,777 Phew! Ahh! 481 00:20:10,777 --> 00:20:13,880 Normally, in the kitchen, I'm a bit frantic, 482 00:20:13,880 --> 00:20:15,482 but Theo is super-cool. 483 00:20:15,482 --> 00:20:17,250 It's alright, Cath. Don't freak out. Sorry, bub. 484 00:20:17,250 --> 00:20:18,851 Spatula? Yeah. 485 00:20:18,851 --> 00:20:21,654 He's got this real calm presence about him. 486 00:20:21,654 --> 00:20:23,189 Alright? Are you happy? Yeah. 487 00:20:23,189 --> 00:20:26,826 So even though I'm out there by myself, I'm not feeling alone. 488 00:20:26,826 --> 00:20:28,795 Oh, my God! Honestly! 489 00:20:28,795 --> 00:20:31,398 These are ready to go. I need to get the ice cream on. 490 00:20:31,398 --> 00:20:32,699 So, quick sticks, eh? 491 00:20:32,699 --> 00:20:35,101 I went over and gave Cath a hand with the ice cream 492 00:20:35,101 --> 00:20:36,569 because she was a bit overwhelmed, 493 00:20:36,569 --> 00:20:38,571 So now Malissa's gone over to help her out also. 494 00:20:38,571 --> 00:20:40,507 We're a team. That's what it's about. 495 00:20:40,507 --> 00:20:42,509 You know, if someone's struggling, we'll go over and help. 496 00:20:42,509 --> 00:20:44,777 So, yeah, that's it. Well said, Theo. 497 00:20:44,777 --> 00:20:46,212 Yeah. You're a legend, Theo. 498 00:20:46,212 --> 00:20:47,614 (THEO LAUGHS) 499 00:20:47,614 --> 00:20:50,450 OK. Alright, then. That's on. We'll just put this down here. 500 00:20:52,251 --> 00:20:54,754 High-five, eh? Well done. Well done. Good job! 501 00:20:54,754 --> 00:20:56,689 (EXCITING MUSIC) 502 00:20:57,857 --> 00:20:59,659 Has your chilli oil come together? BRENT: Yeah. 503 00:20:59,659 --> 00:21:01,494 Sweet as. 504 00:21:01,494 --> 00:21:03,363 (WHIRRS) 505 00:21:03,363 --> 00:21:07,500 Rhiannon, how fine? A bit more? Yeah, a bit more. 506 00:21:07,500 --> 00:21:09,636 (WHIRRS) 507 00:21:13,473 --> 00:21:15,174 (LAUGHS) 508 00:21:17,710 --> 00:21:19,579 PHIL: Guys, we've gotta start moving quicker, guys. 509 00:21:19,579 --> 00:21:21,213 Oh, I'm still prepping the chicken. 510 00:21:21,213 --> 00:21:23,115 Still a lot of chicken to prep. 511 00:21:23,115 --> 00:21:26,252 And Ralph is doing our lemon sauce that we'll toss through at the end. 512 00:21:26,252 --> 00:21:29,088 Grace. Sweet and sour dipping sauce. 513 00:21:29,088 --> 00:21:30,723 When I cook it down, it'll get sweeter 514 00:21:30,723 --> 00:21:32,325 because I've got sugar in it. 515 00:21:32,325 --> 00:21:34,561 GRACE: Yeah, it needs to be sweeter. And it needs vinegar. 516 00:21:34,561 --> 00:21:38,297 Ralph, how is the, um, lemon chicken sauce? How's it coming on? 517 00:21:38,297 --> 00:21:39,999 Um, I haven't started. 518 00:21:39,999 --> 00:21:41,901 I'm doing the soy for the first meal 519 00:21:41,901 --> 00:21:43,836 and then I'll get on to the second one. 520 00:21:43,836 --> 00:21:45,572 Yeah, I'm quite worried at the moment. 521 00:21:45,572 --> 00:21:48,207 It seems like Ralph is working on the sweet and sour sauce 522 00:21:48,207 --> 00:21:49,942 for the spring roll. 523 00:21:49,942 --> 00:21:51,043 It's off. 524 00:21:51,411 --> 00:21:54,180 We also still need that lemon chicken sauce before the service. 525 00:21:54,180 --> 00:21:55,648 What are you on, Rue? 526 00:21:55,648 --> 00:21:57,984 RUE: I am currently doing dessert. 527 00:21:57,984 --> 00:22:01,388 If we could possibly get someone to come and help me with the mains. 528 00:22:01,388 --> 00:22:03,322 Well, we need the sauce for the spring rolls. 529 00:22:03,322 --> 00:22:05,492 We also need the sauce for the lemon chicken. 530 00:22:05,492 --> 00:22:08,160 Yeah, no, so with the lemon chicken, that won't take too long 531 00:22:08,160 --> 00:22:10,763 'cause we'll cook the chicken first, then coat it in the sauce. 532 00:22:10,763 --> 00:22:12,832 Can you free someone up to do that? Yep. 533 00:22:12,832 --> 00:22:14,767 'Cause I've got all the chicken to keep prepping. 534 00:22:14,767 --> 00:22:17,236 It's OK, I think we need to finish this 535 00:22:17,236 --> 00:22:19,071 and someone needs to come to you. 536 00:22:20,206 --> 00:22:22,375 I'm having, like, a little internal panic. 537 00:22:22,375 --> 00:22:24,744 We're probably gonna need all hands on deck for rolling. 538 00:22:24,744 --> 00:22:26,746 OK. Yep. Absolutely. Yep. 539 00:22:26,746 --> 00:22:29,916 Our dishes are falling so behind. 540 00:22:29,916 --> 00:22:33,653 We have too much to do, if you ask me, 541 00:22:33,653 --> 00:22:39,392 but we're actually, um, going to get everyone hands on deck. 542 00:22:39,392 --> 00:22:42,128 RHIANNON: Just don't forget, we've still got to deep-fry these. 543 00:22:42,128 --> 00:22:43,663 Yep. They gotta be rolled and deep-fried. 544 00:22:43,663 --> 00:22:45,231 Yeah. So there's a lot to do. 545 00:22:45,231 --> 00:22:48,067 OK. So we really need to motor with it. 546 00:22:48,067 --> 00:22:49,569 I'm feeling under pressure. 547 00:22:49,569 --> 00:22:52,204 I'm the team captain. I want to do right by my team. 548 00:22:52,204 --> 00:22:55,174 And I just feel like we have too much to do. 549 00:22:55,174 --> 00:22:56,709 Thanks, mate. 550 00:22:56,709 --> 00:22:59,712 Theo, I'll get on the chestnuts? Yeah, get on the chestnuts. Yeah. 551 00:22:59,712 --> 00:23:01,448 I need everyone working on the entree. 552 00:23:01,448 --> 00:23:03,416 Alright, alright. Let's go, let's go! 553 00:23:04,951 --> 00:23:07,520 BRENT: This is for the san choy bow just to drizzle on top. 554 00:23:07,520 --> 00:23:08,988 San choy bow, it's delicious, 555 00:23:08,988 --> 00:23:11,991 but it's a Monday to Friday kind of at-home dish. 556 00:23:11,991 --> 00:23:13,693 So, I'm just gonna jack it up. 557 00:23:13,693 --> 00:23:17,396 This is duck fat I've rendered down, poured into it so it's umami. 558 00:23:17,396 --> 00:23:21,568 It's got dried mushrooms, peanuts, sesame seeds, chilli sort of crunch. 559 00:23:22,569 --> 00:23:23,603 Mmm. 560 00:23:25,472 --> 00:23:26,739 Whoo! 561 00:23:28,007 --> 00:23:29,876 Oh, yeah. That's got a kick to it. 562 00:23:29,876 --> 00:23:33,480 THEO: So, for entree, we've chosen san choy bow. 563 00:23:33,480 --> 00:23:37,650 We're pretty much all hands on deck to get the entree out. 564 00:23:37,650 --> 00:23:40,219 So, we have to think about the seasoning for it. 565 00:23:40,219 --> 00:23:41,220 Yep. 566 00:23:41,220 --> 00:23:43,055 You know, you've got a ginger and garlic. 567 00:23:43,055 --> 00:23:44,591 Yep, yep. 568 00:23:44,591 --> 00:23:47,660 And we've swapped out the iceberg lettuce and going with cos lettuce 569 00:23:47,660 --> 00:23:49,295 to try to elevate this dish. 570 00:23:49,295 --> 00:23:52,331 And then we're adding, like, a really nice chilli oil on top, 571 00:23:52,331 --> 00:23:54,033 which I think is a great addition. 572 00:23:54,033 --> 00:23:56,168 And then spring onions will go on. 573 00:23:56,168 --> 00:23:59,506 Duck fat chilli oil and then we'll just sauce it up as we go. 574 00:23:59,506 --> 00:24:00,740 Alright. 575 00:24:00,740 --> 00:24:02,809 CATH: Oh, no! 576 00:24:04,511 --> 00:24:06,345 There's real people coming! 577 00:24:06,345 --> 00:24:08,180 I forgot about that. 578 00:24:08,180 --> 00:24:10,550 We're actually feeding real people! 579 00:24:11,951 --> 00:24:14,386 Um, yes, now, the pressure's on now. 580 00:24:14,386 --> 00:24:15,922 Ahhh! 581 00:24:15,922 --> 00:24:17,256 (SUSPENSEFUL MUSIC) 582 00:24:19,692 --> 00:24:21,494 Excuse me. Can I have some of your garlic? 583 00:24:21,494 --> 00:24:22,895 Get away! (LAUGHS) 584 00:24:24,163 --> 00:24:25,698 We've got to get cracking. 585 00:24:30,469 --> 00:24:33,105 ROBBIE: Look at that rice, Dec. That's how you cook rice, brother! 586 00:24:33,105 --> 00:24:35,007 Good stuff, Rob. 587 00:24:35,007 --> 00:24:38,177 OK, so this is... this is pretty priority 588 00:24:38,177 --> 00:24:40,580 to get this entree happening. 589 00:24:40,580 --> 00:24:43,683 There's now a roomful of diners and I'm thinking, 590 00:24:43,683 --> 00:24:45,284 "Oh, my God, where's the time gone?" 591 00:24:45,284 --> 00:24:47,419 Get onto the mince on the other wok. 592 00:24:48,420 --> 00:24:50,222 Please. Thanks, Gracie. 593 00:24:50,222 --> 00:24:52,725 I've got one lot of pork cooked. 594 00:24:52,725 --> 00:24:54,727 But I need to have way more than that 595 00:24:54,727 --> 00:24:57,063 because I've got to be able to have the veggies in 596 00:24:57,063 --> 00:24:58,665 and I've got to get the sauces in. 597 00:24:58,665 --> 00:25:01,534 OK, we're gonna have to get all hands on deck for this. 598 00:25:01,534 --> 00:25:04,070 Phil, do you wanna get over and get on this wok? 599 00:25:04,070 --> 00:25:06,105 There's people sitting down and we're not even close. 600 00:25:07,106 --> 00:25:08,775 It's just chaos. 601 00:25:08,775 --> 00:25:12,011 Once you're done, we're gonna need to deep-fry the spring rolls, OK? 602 00:25:12,011 --> 00:25:14,013 So that's gonna need to get oil on as well. 603 00:25:14,013 --> 00:25:15,347 OK. Yep. OK! 604 00:25:15,347 --> 00:25:17,349 It's just focusing on getting this dish out. 605 00:25:17,349 --> 00:25:18,851 That's all I'm thinking about. 606 00:25:18,851 --> 00:25:21,487 Just get it out. Just don't fall apart now. 607 00:25:21,487 --> 00:25:23,890 OK, we've gotta get this happening. 608 00:25:23,890 --> 00:25:25,925 We are in trouble. 609 00:25:25,925 --> 00:25:27,560 (DRAMATIC MUSIC) 610 00:25:29,128 --> 00:25:30,997 I hate to break it to you, 611 00:25:30,997 --> 00:25:33,032 but you have 30 minutes till service! 612 00:25:33,032 --> 00:25:34,867 PHIL: We need to move. Come on! 613 00:25:34,867 --> 00:25:37,436 RHIANNON: I'm just more worried about not having our diners fed. 614 00:25:37,436 --> 00:25:39,438 We're gonna have to clean down and start that one. 615 00:25:39,438 --> 00:25:42,041 It's definitely not where I wanna be right now. 616 00:25:42,041 --> 00:25:44,310 OK, we're gonna need everyone on rolling. 617 00:25:44,310 --> 00:25:46,078 Are you telling me, at this point, 618 00:25:46,078 --> 00:25:48,681 not one single spring roll has been rolled? 619 00:25:48,681 --> 00:25:50,116 We're doing it now. Not one? 620 00:25:50,116 --> 00:25:53,485 Not one. You have less than 30 minutes. 621 00:26:03,663 --> 00:26:05,131 (PEOPLE CHAT) 622 00:26:06,132 --> 00:26:08,034 MELISSA: Are you telling me, at this point, 623 00:26:08,034 --> 00:26:10,603 not one single spring roll has been rolled? 624 00:26:12,404 --> 00:26:14,073 You have less than 30 minutes. 625 00:26:15,074 --> 00:26:18,945 My stress levels are in... as high as the roof. 626 00:26:18,945 --> 00:26:21,714 We need to be rolling and we need to be getting them fried. 627 00:26:21,714 --> 00:26:24,917 It's like a matter of just charging ahead. 628 00:26:24,917 --> 00:26:26,753 We need to really move. 629 00:26:26,753 --> 00:26:30,022 We're rolling. We're rolling. And we're rolling. 630 00:26:30,022 --> 00:26:33,626 Quickly get these rolled, filled. We just have to get done. 631 00:26:33,626 --> 00:26:36,195 So we're not even close. We're gonna need more on rolling. 632 00:26:36,195 --> 00:26:38,430 We've gotta crack hard. OK. 633 00:26:38,430 --> 00:26:40,667 OK, what do you need from me now? 634 00:26:40,667 --> 00:26:44,103 Um... I need you to... Well, you're gonna work on assembly. 635 00:26:44,103 --> 00:26:45,905 We're gonna assemble in a minute? Alright. 636 00:26:45,905 --> 00:26:48,140 Our entree will be ready on time. 637 00:26:48,140 --> 00:26:49,942 We're frantic right now, but we'll get it done. 638 00:26:49,942 --> 00:26:51,978 San choy bow, it's eating with your hands. 639 00:26:51,978 --> 00:26:53,880 I don't want to be doing anything fancy. 640 00:26:53,880 --> 00:26:56,916 So, lettuce cups. You've got your... your mince. 641 00:26:56,916 --> 00:26:58,150 Taste it. 642 00:26:58,150 --> 00:26:59,618 BRENT: What do you think? That's good. 643 00:26:59,618 --> 00:27:00,619 Good? You happy? 644 00:27:00,619 --> 00:27:01,721 Yeah. That's good. Start serving? 645 00:27:01,721 --> 00:27:02,722 You happy? Start serving. 646 00:27:02,889 --> 00:27:05,457 I taste the elements all together and I really like it. 647 00:27:05,457 --> 00:27:07,927 I'll do the sauce right at the end. Yeah, yeah, yeah. 648 00:27:08,961 --> 00:27:11,097 Amped up by the chilli oil on top. 649 00:27:11,097 --> 00:27:14,300 That's our spin on it and I'm backing it. 650 00:27:14,300 --> 00:27:15,802 I can't believe this has come together. 651 00:27:15,802 --> 00:27:19,138 I know! How good! Crazy. 652 00:27:19,138 --> 00:27:22,574 ANDY: Everyone, I want these guys in there to hear all of us. 653 00:27:22,574 --> 00:27:24,744 Let's start the countdown. 10... 654 00:27:24,744 --> 00:27:27,146 ALL: ..9, 8... 655 00:27:27,146 --> 00:27:29,548 ...7, 6, 5... 656 00:27:29,548 --> 00:27:31,784 ...4, 3, 657 00:27:31,784 --> 00:27:33,485 2, 1! 658 00:27:33,485 --> 00:27:36,689 Let's go! (CHEERING AND APPLAUSE) 659 00:27:36,689 --> 00:27:39,658 We're good to go. OK, service! 660 00:27:39,658 --> 00:27:44,330 Handing the dishes to the waitresses, it's... it's so nostalgic to me. 661 00:27:44,330 --> 00:27:46,699 I was eating out there, you know, years ago 662 00:27:46,699 --> 00:27:48,167 and now someone is eating my food. 663 00:27:48,167 --> 00:27:51,203 It's crazy. It's... I never thought this would happen. 664 00:27:51,203 --> 00:27:53,706 They taste great, they look good. I'm happy, yeah. 665 00:27:53,706 --> 00:27:56,075 Happy days. Thank you. 666 00:27:58,978 --> 00:28:00,446 It's not ready. 667 00:28:04,817 --> 00:28:06,218 Thank you. ANDY: Thank you. 668 00:28:07,219 --> 00:28:09,621 Red team - pork san choy bow. 669 00:28:10,622 --> 00:28:12,759 A nice generous portion as well, actually. 670 00:28:17,830 --> 00:28:19,766 Thank you. Thank you. 671 00:28:36,148 --> 00:28:38,885 I've got to say, they did pack it full of flavour. 672 00:28:38,885 --> 00:28:39,886 Yeah. 673 00:28:40,352 --> 00:28:43,289 For them to get, you know, something that is as flavourful as this out, 674 00:28:43,289 --> 00:28:45,124 that's kind of what san choy bow's all about. 675 00:28:45,124 --> 00:28:46,125 Yeah. 676 00:28:46,525 --> 00:28:49,395 Nice juicy pork mince which I think is a good... great plus in there. 677 00:28:49,395 --> 00:28:52,832 Choosing that sort of cos lettuce, it's just different. 678 00:28:52,832 --> 00:28:53,833 Yeah. 679 00:28:53,833 --> 00:28:56,635 I like that they added duck fat. Yes! 680 00:28:56,635 --> 00:28:58,470 You know what I mean? It's a bit boujie. 681 00:28:58,470 --> 00:28:59,471 Yep. You know? 682 00:28:59,471 --> 00:29:01,473 Like, it's got a real nice mouthfeel to it. 683 00:29:01,473 --> 00:29:02,909 Mmm. I really liked that. 684 00:29:02,909 --> 00:29:06,578 I agree. I think the luxury feeling comes from the duck fat 685 00:29:06,578 --> 00:29:09,281 in contrast with that beautifully seasoned filling, 686 00:29:09,281 --> 00:29:10,983 and the dressing in terms of the seasoning, 687 00:29:10,983 --> 00:29:14,320 the vinegars in there give this a bit of a lift 688 00:29:14,320 --> 00:29:16,422 and a brightness to it, which I really like. 689 00:29:16,422 --> 00:29:17,890 So, this is pretty good. 690 00:29:19,125 --> 00:29:20,559 (DRAMATIC MUSIC) 691 00:29:20,559 --> 00:29:22,094 PHIL: Let's go, guys, come on! 692 00:29:23,562 --> 00:29:26,132 RHIANNON: We need someone else. I'm putting them out. 693 00:29:26,132 --> 00:29:28,034 Ralph needs to be counting. 694 00:29:28,034 --> 00:29:30,069 The whole team helped me out on entree. 695 00:29:30,069 --> 00:29:33,072 Do you want to, um, take this tray and we can start working on plating? 696 00:29:33,072 --> 00:29:34,740 We're trying to get these spring rolls done. 697 00:29:34,740 --> 00:29:36,742 The mix... the mix is sitting too long on this. 698 00:29:36,742 --> 00:29:38,277 It's just... chaos. 699 00:29:38,277 --> 00:29:40,279 Um, we probably need more rolling. 700 00:29:40,279 --> 00:29:41,914 Ralph, you get on fryer, I'll roll. 701 00:29:41,914 --> 00:29:43,349 I've tried the mix. 702 00:29:43,349 --> 00:29:45,584 I'm really confident with the flavours I'm bringing. 703 00:29:45,584 --> 00:29:47,253 The corn still have a bit of textures. 704 00:29:48,287 --> 00:29:50,056 Just don't overcook them, Ralph. 705 00:29:50,056 --> 00:29:52,291 We just need to get them out. 706 00:29:52,291 --> 00:29:56,762 I am not stopping until every spring roll has left that pass. 707 00:29:56,762 --> 00:29:58,497 RALPH: I've got it this colour brown. 708 00:29:58,497 --> 00:30:00,499 They're looking good, mate, they're looking good. 709 00:30:00,499 --> 00:30:03,335 (COUNTS) 710 00:30:03,335 --> 00:30:05,504 Are you happy to serve them? Yep. 711 00:30:05,504 --> 00:30:07,339 PHIL: Can we get service, please? 712 00:30:09,008 --> 00:30:10,776 Thank you. 713 00:30:15,614 --> 00:30:16,883 We are on. 714 00:30:17,884 --> 00:30:20,386 Thank you. Thank you. 715 00:30:20,386 --> 00:30:24,423 From the purple team - pork and prawn spring rolls. 716 00:30:24,423 --> 00:30:26,625 Sweet and sour dipping sauce. 717 00:30:33,032 --> 00:30:34,901 We'll just have a little, uh... Gander? 718 00:30:34,901 --> 00:30:36,335 ...little gander in the middle. 719 00:30:40,372 --> 00:30:42,308 They don't look too bad, guys. 720 00:30:42,308 --> 00:30:43,910 It doesn't look too bad. 721 00:30:44,944 --> 00:30:46,612 Ooh, she's nod... She's nodding. 722 00:31:01,327 --> 00:31:03,462 MELISSA: I'm so happy for them. 723 00:31:03,462 --> 00:31:05,197 I was really worried 724 00:31:05,197 --> 00:31:08,167 given the fact that they had not started rolling 725 00:31:08,167 --> 00:31:10,002 30 minutes before service. 726 00:31:10,002 --> 00:31:11,137 Yeah. 727 00:31:11,570 --> 00:31:14,740 The fact that there are spring rolls rolling on through this restaurant 728 00:31:14,740 --> 00:31:16,342 is a bit of a miracle. 729 00:31:16,342 --> 00:31:17,343 Yeah. 730 00:31:17,343 --> 00:31:19,178 They have a nice golden fry on them. 731 00:31:19,178 --> 00:31:23,549 There's a nice mixture of, um, a variety within the filling itself. 732 00:31:23,549 --> 00:31:27,019 The filling, it does contain a really beautiful perfume of ginger. 733 00:31:27,019 --> 00:31:28,988 Which I think is great. Yeah. 734 00:31:28,988 --> 00:31:31,223 I thought they had no chance of getting these out. 735 00:31:31,223 --> 00:31:34,026 So it must have been a full team effort to actually get them out. 736 00:31:34,026 --> 00:31:37,329 I was happy on the fry on mine. Um, super crispy and delicious. 737 00:31:37,329 --> 00:31:40,666 Little crispy on the outside, but it's juicy on the inside. 738 00:31:40,666 --> 00:31:41,667 Yeah. 739 00:31:41,667 --> 00:31:44,403 Crispy is good. The filling tasted nice. 740 00:31:44,403 --> 00:31:46,505 But the sauce... Just... 741 00:31:46,505 --> 00:31:50,943 They needed something in there just to make it more... more delicious 742 00:31:50,943 --> 00:31:54,680 and carry some of those, uh, flavours through, which is a shame. 743 00:31:54,680 --> 00:31:56,182 Know what I mean? Yeah. 744 00:31:56,182 --> 00:31:58,017 'Cause this could've been really, really good. 745 00:31:58,017 --> 00:31:59,218 Yeah. Mmm. 746 00:32:02,088 --> 00:32:04,023 THEO: Service. Thank you. 747 00:32:05,591 --> 00:32:07,226 The, um, first course is out 748 00:32:07,226 --> 00:32:08,827 and now we're doing the main. 749 00:32:10,396 --> 00:32:11,830 How are you doing over here? 750 00:32:11,830 --> 00:32:13,966 DECLAN: Good, bro. I'm just reducing these sauces down. 751 00:32:13,966 --> 00:32:15,201 OK. Good. 752 00:32:15,201 --> 00:32:17,836 There's 50 hungry customers out there. 753 00:32:17,836 --> 00:32:20,906 How's it taste? Nice, bro. 754 00:32:20,906 --> 00:32:23,642 I'm pretty happy with how the sauce is coming along. 755 00:32:23,642 --> 00:32:26,512 It's nice and glossy and thick and full of flavour. 756 00:32:27,513 --> 00:32:30,049 Mate, I like working on the wok with you. 757 00:32:30,049 --> 00:32:31,650 BRENT: Yeah, good. It's good fun. 758 00:32:31,650 --> 00:32:33,119 I love a bit of fryer. 759 00:32:33,119 --> 00:32:35,254 Bit of hot, bit of heat. Bit of heat. 760 00:32:35,254 --> 00:32:38,790 I'm with Brent and he's helping me just sear off the meat. 761 00:32:38,790 --> 00:32:41,927 I browned off my capsicum, set them aside. 762 00:32:41,927 --> 00:32:43,362 All my elements are ready, 763 00:32:43,362 --> 00:32:46,532 so I've just got to bring it together and put it on the plate. 764 00:32:46,532 --> 00:32:48,267 Alright. Let's do it. 765 00:32:48,267 --> 00:32:49,735 It's time for service 766 00:32:49,735 --> 00:32:52,671 and in goes a portion of beef, a portion of capsicum, 767 00:32:52,671 --> 00:32:56,708 a portion of my black bean sauce and a handful of, like, spring onions. 768 00:33:00,312 --> 00:33:03,182 Look at this, bro. It's looking good, eh? 769 00:33:04,450 --> 00:33:06,318 I'm really happy with this. Yeah? 770 00:33:06,318 --> 00:33:08,254 Quick, quick. We can start serving now. 771 00:33:08,254 --> 00:33:11,057 DECLAN: We're plating up and I'm happy to see it going 772 00:33:11,057 --> 00:33:12,558 because, you know, 773 00:33:12,558 --> 00:33:14,860 this is what I've been working for the last three hours. 774 00:33:14,860 --> 00:33:16,395 That's queued for service. 775 00:33:16,395 --> 00:33:18,564 Make sure you get bits of everything in there. 776 00:33:20,066 --> 00:33:23,035 Yeah, I'm bloody happy with is, so... let's do it. 777 00:33:25,171 --> 00:33:27,039 Service, please! 778 00:33:27,039 --> 00:33:28,740 MALISSA: These two are ready. Thank you. 779 00:33:36,515 --> 00:33:39,518 Hello! Thank you very much. 780 00:33:39,518 --> 00:33:41,153 OK, so from the red team, 781 00:33:41,153 --> 00:33:44,423 a main of beef with black bean and a side of fried rice. 782 00:33:51,463 --> 00:33:52,731 Excuse me! 783 00:33:52,731 --> 00:33:54,100 Thank you. 784 00:33:54,100 --> 00:33:56,768 A few extra black beans there for you, mate, 785 00:34:13,119 --> 00:34:16,488 The beef, I think the skirt, they've done a pretty good job 786 00:34:16,488 --> 00:34:19,258 and I can see they velveted that and just enough. 787 00:34:19,258 --> 00:34:21,660 Like, it's... it's tender, it's nice, 788 00:34:21,660 --> 00:34:24,196 it's got a bit of bounce in it, I quite like it. 789 00:34:24,196 --> 00:34:26,198 The sauce is really nice. It's tasty. 790 00:34:26,198 --> 00:34:29,601 And I like that they've gone fully loaded on the beans 791 00:34:29,601 --> 00:34:31,103 because that is nostalgic. 792 00:34:31,103 --> 00:34:32,171 Yeah. 793 00:34:32,171 --> 00:34:34,140 That's Declan, that. I'm telling you now. 794 00:34:34,140 --> 00:34:37,109 The loaded black beans is epic for me. 795 00:34:37,109 --> 00:34:39,978 The cook on the meat and the velveting of the meat, 796 00:34:39,978 --> 00:34:41,980 of the skirt steak, is unbelievable. 797 00:34:41,980 --> 00:34:44,183 Like, it's really tender 798 00:34:44,183 --> 00:34:48,053 and not... not easy to do when you're doing, you know, bulk numbers either. 799 00:34:48,053 --> 00:34:50,756 The beef, I think, is glossy. 800 00:34:50,756 --> 00:34:54,260 It has a real hint of breath of wok, or wok hei, to it. 801 00:34:54,260 --> 00:34:57,129 It's nicely seasoned. The sauce has balance to it. 802 00:34:57,129 --> 00:35:00,299 And that slightly bicarbed... the velveted beef, 803 00:35:00,299 --> 00:35:01,767 it has a really nice texture. 804 00:35:01,767 --> 00:35:03,835 It's soft, it's delicate. 805 00:35:03,835 --> 00:35:05,637 A solid effort for a main. 806 00:35:08,240 --> 00:35:10,008 (DRAMATIC MUSIC) 807 00:35:10,008 --> 00:35:12,010 (BELL RINGS) Service, please! 808 00:35:12,010 --> 00:35:14,346 I think that was the last one. 809 00:35:14,346 --> 00:35:16,482 Phil, do you want to start thinking about the main? 810 00:35:16,482 --> 00:35:19,385 RUE: So, our entree service has finished 811 00:35:19,385 --> 00:35:23,121 and we absolutely have no time to celebrate. 812 00:35:23,121 --> 00:35:25,524 Where do you want me? We need hands on frying chicken. 813 00:35:25,524 --> 00:35:28,627 Because I pulled everyone from what they were doing, 814 00:35:28,627 --> 00:35:31,330 the other two courses are nowhere near ready. 815 00:35:31,330 --> 00:35:32,731 PHIL: Please start frying chicken. 816 00:35:32,731 --> 00:35:35,066 Yeah, I did try to flag this happening 817 00:35:35,066 --> 00:35:36,802 with everyone focusing so much on one course 818 00:35:36,802 --> 00:35:39,004 that things were gonna start getting missed for the other courses. 819 00:35:39,004 --> 00:35:41,006 The only sauce Ralph got done during the whole prep 820 00:35:41,006 --> 00:35:42,441 was the sweet and sour. 821 00:35:43,875 --> 00:35:45,877 And that lemon sauce hasn't even been started. 822 00:35:45,877 --> 00:35:48,280 Gracie, you'd better start working on the lemon sauce. 823 00:35:48,280 --> 00:35:49,281 Yep. 824 00:35:49,281 --> 00:35:51,149 The fact that this sauce was started so late, 825 00:35:51,149 --> 00:35:53,352 we just don't have time to cook it through thoroughly, 826 00:35:53,352 --> 00:35:54,853 allow the flavours to develop 827 00:35:54,853 --> 00:35:56,888 and reduce to that point where it needs to be. 828 00:35:59,057 --> 00:36:00,792 Alright, it needs work. 829 00:36:00,792 --> 00:36:03,495 I reckon more sugar and more lemon. 830 00:36:03,495 --> 00:36:05,297 Sweeten it up. 831 00:36:05,297 --> 00:36:07,399 Crank the heat. Get it in. 832 00:36:07,399 --> 00:36:10,369 The sauce needs a lot of work. We have no time to do it. 833 00:36:20,979 --> 00:36:23,882 ANNOUNCER: Get inspired by our fabulous home cooks. 834 00:36:23,882 --> 00:36:28,854 Stream full episodes of MasterChef Australia now on 10 play. 835 00:36:32,791 --> 00:36:35,461 PHIL: We need to get that sauce going, man. 836 00:36:35,461 --> 00:36:37,229 Alright, it needs work. 837 00:36:37,229 --> 00:36:39,865 I reckon more sugar and more lemon. 838 00:36:39,865 --> 00:36:41,533 Sweeten it up. 839 00:36:41,533 --> 00:36:43,735 Crank the heat. Get it in. 840 00:36:43,735 --> 00:36:46,938 We need to get cracking and getting moving with this main. 841 00:36:46,938 --> 00:36:48,540 We need to start frying this chicken. 842 00:36:48,540 --> 00:36:50,676 Gotta get that chicken fried. Need to get it moving. 843 00:36:53,044 --> 00:36:56,282 While Grace focuses on that sauce, 844 00:36:56,282 --> 00:36:58,717 chicken needs to be fried nice and crispy brown on the outside 845 00:36:58,717 --> 00:37:00,452 but still cooked and juicy in the centre. 846 00:37:00,452 --> 00:37:02,821 Our first one's gone out now. Come on! 847 00:37:05,090 --> 00:37:06,525 Can we get sauce? Done. 848 00:37:06,525 --> 00:37:09,361 We get the fried chicken and toss it through the lemon sauce. 849 00:37:09,361 --> 00:37:11,563 Thank you. And get them out to the diners. 850 00:37:12,564 --> 00:37:14,700 Let's pick it up, guys. Let's go! 851 00:37:17,202 --> 00:37:19,738 Service, please! 852 00:37:19,738 --> 00:37:20,839 Thank you. 853 00:37:31,450 --> 00:37:33,819 Mmm! ANDY: Ooh! 854 00:37:33,819 --> 00:37:36,187 Thank you. OK. Thank you. 855 00:37:36,187 --> 00:37:38,957 From the purple team - 856 00:37:38,957 --> 00:37:40,158 lemon chicken. 857 00:37:40,158 --> 00:37:41,727 I'm excited by that. 858 00:37:46,632 --> 00:37:48,767 How much chicken do you want? 859 00:38:11,089 --> 00:38:13,625 Nice marination on it. Good fry on it. 860 00:38:13,625 --> 00:38:16,027 It's crispy, it's glossy. Nicely velveted. 861 00:38:16,027 --> 00:38:18,063 Um, but then the sauce, 862 00:38:18,063 --> 00:38:20,532 as much as it's got a great consistency 863 00:38:20,532 --> 00:38:23,369 and clings to that chicken, there's not enough of it 864 00:38:23,369 --> 00:38:25,471 and there's nowhere near the amount of lemon 865 00:38:25,471 --> 00:38:27,839 that needs to be in there, unfortunately. 866 00:38:27,839 --> 00:38:30,842 It could have been epic with a few tweaks, but it wasn't. 867 00:38:30,842 --> 00:38:32,310 It looked the business. 868 00:38:32,310 --> 00:38:34,279 I don't think it could look any better. 869 00:38:34,279 --> 00:38:36,281 I do like that the meat's really nice and tender. 870 00:38:36,281 --> 00:38:40,318 The sauce lacked the lemon supercharged kind of vibe 871 00:38:40,318 --> 00:38:42,988 that you want in a dish like this. 872 00:38:42,988 --> 00:38:45,591 For what it could be and what it should be, 873 00:38:45,591 --> 00:38:47,593 it's OK but not quite there. 874 00:38:47,593 --> 00:38:50,596 Yeah. It didn't make me feel nostalgic... 875 00:38:50,596 --> 00:38:52,998 No. ...this one, to be honest. 876 00:38:52,998 --> 00:38:56,702 It was nice, but it didn't live up to its namesake. 877 00:39:00,739 --> 00:39:03,208 THEO: Last one going out. MALISSA: Service! 878 00:39:03,208 --> 00:39:04,943 ROBBIE: We're done, are we? We're finished? 879 00:39:04,943 --> 00:39:09,314 For the... for the main, yeah. Yeah. Good work, mate. Good job. 880 00:39:09,314 --> 00:39:12,984 There's an element of "Phew!" with the last main that goes out. 881 00:39:12,984 --> 00:39:16,388 We've done it. It's time to regroup and check on Cath. 882 00:39:16,388 --> 00:39:18,390 CATH: Yeah, I'm falling apart now. DECLAN: You're all good. 883 00:39:18,390 --> 00:39:20,191 Don't fall apart. You've got this, alright? 884 00:39:20,191 --> 00:39:21,827 Yeah, if you... Oh! My biscuits! 885 00:39:21,827 --> 00:39:24,430 Oh. Excuse me. Oh! 886 00:39:24,430 --> 00:39:25,797 No, they're out! Oh! 887 00:39:25,997 --> 00:39:29,200 Ohhh! Oh. OK. Hang on. Have I got enough? I've gotta put some more on. 888 00:39:29,200 --> 00:39:30,469 OK, OK. 889 00:39:30,469 --> 00:39:33,572 Cath, I've noticed, has kind of snowballed now 890 00:39:33,572 --> 00:39:36,074 and is stressing out quite a lot. 891 00:39:36,074 --> 00:39:38,109 Check the ice cream. It's not... It's not great. 892 00:39:38,109 --> 00:39:39,745 It's not great? Yeah. 893 00:39:39,745 --> 00:39:41,279 Brent's doing the syrup. Yeah. 894 00:39:41,279 --> 00:39:44,149 At this stage, I would have like to have dessert ready to go, 895 00:39:44,149 --> 00:39:48,053 you know, but we're still reducing the lychee syrup, 896 00:39:48,053 --> 00:39:50,522 we're, you know, cutting up lychees. 897 00:39:50,522 --> 00:39:52,290 ROBBIE: This going in the freezer? Yeah, buddy. 898 00:39:52,290 --> 00:39:54,693 There's even still batches of ice cream going in the freezer, 899 00:39:54,693 --> 00:39:55,861 which scares me. 900 00:39:55,861 --> 00:39:58,997 Now, we've gotta move now, guys. Come on. Come on, guys! 901 00:39:58,997 --> 00:40:01,800 Yep, I'm just gonna get one more batch of biscuits on just in case. 902 00:40:01,800 --> 00:40:03,435 So, I wanna rally my team, 903 00:40:03,435 --> 00:40:06,137 feel better about everything and just get this done. 904 00:40:06,137 --> 00:40:08,740 Excusez-moi! Coming through. 905 00:40:09,808 --> 00:40:11,777 PHIL: Service, please! 906 00:40:11,777 --> 00:40:14,513 That's the last of our main going out, guys. Well done. 907 00:40:14,513 --> 00:40:17,015 Good job! Keep pushing. Let's go! Let's go! Let's go! 908 00:40:17,015 --> 00:40:20,018 ANTONIO: We're motoring, we're motoring. We can get it done. 909 00:40:21,086 --> 00:40:23,221 It's all hands on deck for our dessert. 910 00:40:23,221 --> 00:40:26,157 GRACE: Whoever on our team has a minute, we need more eggs cracked. 911 00:40:26,157 --> 00:40:27,859 It's a little bit of mayhem, like, really. 912 00:40:27,859 --> 00:40:29,360 Good job, Grace. 913 00:40:29,360 --> 00:40:31,863 Trying to get all our desserts ready, 914 00:40:31,863 --> 00:40:34,099 basically going through all our pineapples and the breading 915 00:40:34,099 --> 00:40:35,501 in our assembly line. 916 00:40:35,501 --> 00:40:37,536 RHIANNON: Righto, you happy for me to start frying? 917 00:40:37,536 --> 00:40:38,570 Yep. 918 00:40:40,472 --> 00:40:43,975 I go ahead and... and check what the caramel sauce was actually doing. 919 00:40:43,975 --> 00:40:46,778 It's meant to look a bit thicker, but, yeah, it's looking good. 920 00:40:48,246 --> 00:40:50,181 I go to the freezer, grab the ice cream. 921 00:40:50,181 --> 00:40:52,417 Yeah, it's not... it's not... 922 00:40:52,417 --> 00:40:53,819 Uy! 923 00:40:53,819 --> 00:40:55,186 Not looking like ice cream. 924 00:40:58,857 --> 00:41:02,193 It churned OK. It was actually really glossy and, you know, thick. 925 00:41:02,193 --> 00:41:05,196 But when we put it in the freezer, it didn't set properly. 926 00:41:05,196 --> 00:41:07,499 We said we were gonna be serving ice cream with fritters 927 00:41:07,499 --> 00:41:08,967 and we just need to do it. 928 00:41:08,967 --> 00:41:11,637 OK, get a... get a spoon and start. 929 00:41:11,637 --> 00:41:15,541 We start portioning our ice cream, serving it into the cup dishes. 930 00:41:15,541 --> 00:41:18,544 We get our fritters and then we just get a little bit of the sauce 931 00:41:18,544 --> 00:41:19,811 on top of the fritter. 932 00:41:19,811 --> 00:41:21,780 It's not ideal 933 00:41:21,780 --> 00:41:23,615 'cause the consistency of the ice cream 934 00:41:23,615 --> 00:41:25,450 is not what we wanted it to be. 935 00:41:25,450 --> 00:41:29,120 But I think we hit the brief with the nostalgia. 936 00:41:29,120 --> 00:41:31,757 We went pretty classic. Service, please! 937 00:41:33,458 --> 00:41:35,994 (DRAMATIC MUSIC) 938 00:41:37,395 --> 00:41:38,864 Oy-ah! Thank you. 939 00:41:38,864 --> 00:41:39,898 Thank you. 940 00:41:43,134 --> 00:41:44,570 From the purple team, 941 00:41:44,570 --> 00:41:48,273 a dessert of pineapple fritter, ice cream and dulce de leche. 942 00:42:02,087 --> 00:42:04,623 I was hoping for a strong finish. 943 00:42:05,724 --> 00:42:09,194 Um... the ice cream is not set. 944 00:42:09,194 --> 00:42:11,329 Yeah. Time. 945 00:42:11,329 --> 00:42:14,165 If you think of the challenge they were under 946 00:42:14,165 --> 00:42:16,434 to get the spring rolls out, 947 00:42:16,434 --> 00:42:19,871 this is why this is not as good as it could have been. 948 00:42:19,871 --> 00:42:24,375 Team challenges, I think it's more the organisation part of this 949 00:42:24,375 --> 00:42:26,511 is so challenging for them, you know? 950 00:42:26,511 --> 00:42:30,682 And unless you've got a team captain that is really driving and leading, 951 00:42:30,682 --> 00:42:33,051 then you're gonna struggle to... to... to do this. 952 00:42:33,051 --> 00:42:35,954 Especially with 50 punters in a restaurant. 953 00:42:37,088 --> 00:42:38,824 Let's start serving, guys. Let's move, let's move. 954 00:42:38,824 --> 00:42:41,893 They're waiting. Come on. Let's go! Get the ice cream out. 955 00:42:41,893 --> 00:42:44,763 My vision is that we had these beautiful plump lychees 956 00:42:44,763 --> 00:42:48,634 with the ice cream, with the syrup, with the tuile on top. 957 00:42:48,634 --> 00:42:50,201 It's not gonna be that today. 958 00:42:51,202 --> 00:42:54,439 This is really soft. We've gotta go... We've gotta go so quick, OK? 959 00:42:54,439 --> 00:42:56,041 So I'm doing the ice cream, OK? 960 00:42:56,041 --> 00:42:59,244 I notice as soon as I'm putting the ice cream in, 961 00:42:59,244 --> 00:43:00,946 it's just starting to melt. 962 00:43:00,946 --> 00:43:02,413 Stop, stop, stop, stop. 963 00:43:02,413 --> 00:43:04,916 The last thing you do is put that on and dust. 964 00:43:04,916 --> 00:43:06,818 'Cause we don't want that going soggy, OK? 965 00:43:06,818 --> 00:43:08,854 There's nothing I can do about it now. 966 00:43:08,854 --> 00:43:10,622 We just have to forge on. 967 00:43:10,622 --> 00:43:13,591 OK, this ice cream has gotta go out now, OK? 968 00:43:13,591 --> 00:43:15,894 We're already behind. Come on, guys. 969 00:43:15,894 --> 00:43:18,529 Let's go, guys. Keep moving. Come on! 970 00:43:18,529 --> 00:43:20,131 I'm just devastated. 971 00:43:20,131 --> 00:43:22,133 MALISSA: Quick! Keep them coming. Let's go, let's go. 972 00:43:22,133 --> 00:43:24,736 It's been panic stations. 973 00:43:24,736 --> 00:43:25,937 Service! 974 00:43:25,937 --> 00:43:27,072 Thank you. 975 00:43:28,139 --> 00:43:30,041 Let's move, let's move, let's move. 976 00:43:30,041 --> 00:43:31,943 You know, perhaps... you know, 977 00:43:31,943 --> 00:43:36,014 I've lost where it was going because of the panic. 978 00:43:36,014 --> 00:43:40,752 So, I'm... I'm really worried about our dessert now. 979 00:43:49,294 --> 00:43:51,663 (DRAMATIC MUSIC) 980 00:43:54,332 --> 00:43:55,633 Thank you. 981 00:43:55,633 --> 00:43:57,268 Thank you! Thank you. 982 00:43:59,871 --> 00:44:01,707 MELISSA: From the red team, 983 00:44:01,707 --> 00:44:04,275 a dessert of lychee and ice cream. 984 00:44:25,563 --> 00:44:27,332 What happened? 985 00:44:28,700 --> 00:44:31,102 The ice cream is not set. 986 00:44:31,102 --> 00:44:34,806 Cath was on that the whole time. I just wonder what happened. 987 00:44:36,074 --> 00:44:39,444 You know, I was in the kitchen with Cath last week in the Team Challenge 988 00:44:39,444 --> 00:44:42,147 and she is pretty chaotic and frantic. 989 00:44:42,147 --> 00:44:44,783 This kind of resulted in chaotic Cath, unfortunately. 990 00:44:44,783 --> 00:44:46,317 Yeah. It's a real shame. 991 00:44:46,317 --> 00:44:49,487 We all know Cath can produce something that is fun 992 00:44:49,487 --> 00:44:51,389 and that is delicious and is balanced, 993 00:44:51,389 --> 00:44:53,224 and it's none of these things. 994 00:44:53,224 --> 00:44:58,129 So, um, I'm very sad for them and I'm... I'm rather disappointed. 995 00:44:58,129 --> 00:45:00,198 Last one going out. Ohh. 996 00:45:00,198 --> 00:45:03,534 Well done, guys! Whoo-hoo! 997 00:45:03,534 --> 00:45:04,569 Good job. 998 00:45:05,703 --> 00:45:07,172 Good job, Robbie! Hang on. 999 00:45:07,172 --> 00:45:08,439 Ahhh! 1000 00:45:08,439 --> 00:45:11,576 RUE: Service. That's it! That's the end, guys. 1001 00:45:11,576 --> 00:45:13,745 Well done, guys. Well done. Whoo! Oh, thank gosh. Thank you. 1002 00:45:13,745 --> 00:45:16,014 Good job. Well done, Rue. Well done. Oh, my gosh. 1003 00:45:16,014 --> 00:45:18,917 That was really tough. 1004 00:45:18,917 --> 00:45:21,186 Well done, Rhi. Well done. Thank you. 1005 00:45:25,757 --> 00:45:28,794 Today, you had to capture everything we love about 1006 00:45:28,794 --> 00:45:31,963 Aussie Chinese restaurants in a three-course meal. 1007 00:45:32,964 --> 00:45:36,467 Let's go through your dishes, starting with dessert. 1008 00:45:37,468 --> 00:45:39,637 Despite your best intentions, 1009 00:45:39,637 --> 00:45:42,040 neither of your desserts were well executed, 1010 00:45:42,040 --> 00:45:44,810 so we're taking them both off the table entirely. 1011 00:45:47,345 --> 00:45:48,413 Entrees. 1012 00:45:48,413 --> 00:45:52,750 Purple team, your spring rolls were nice and golden, 1013 00:45:52,750 --> 00:45:55,821 but the sauce didn't pay off in the final dish. 1014 00:45:58,723 --> 00:45:59,757 Red team, 1015 00:45:59,757 --> 00:46:01,827 the san choy bow, 1016 00:46:01,827 --> 00:46:06,531 the filling was... juicy and beautifully dressed, 1017 00:46:06,531 --> 00:46:09,801 and that filling is the reason why you won the entree. 1018 00:46:09,801 --> 00:46:11,602 Well done. Yay! 1019 00:46:11,602 --> 00:46:13,204 JOCK: Well done, guys. 1020 00:46:17,542 --> 00:46:20,211 Now to mains. (DRAMATIC MUSIC) 1021 00:46:20,211 --> 00:46:24,015 Purple team, your main was tasty enough. 1022 00:46:24,015 --> 00:46:26,651 The chicken was succulent and aromatic, 1023 00:46:26,651 --> 00:46:29,220 and there was a nice hum of ginger throughout the dish. 1024 00:46:29,220 --> 00:46:34,225 But the lemon the lemon chicken was MIA. 1025 00:46:35,994 --> 00:46:38,864 Red team... (DRAMATIC MUSIC) 1026 00:46:38,864 --> 00:46:40,465 ...your main was fully loaded. 1027 00:46:40,465 --> 00:46:43,434 The beef was gorgeously tender and glossy, 1028 00:46:43,434 --> 00:46:44,870 and it's the reason why 1029 00:46:44,870 --> 00:46:47,105 you're headed into tomorrow's Immunity Challenge. 1030 00:46:47,105 --> 00:46:48,339 (APPLAUSE) 1031 00:46:48,339 --> 00:46:51,276 THEO: Good job. Oh, my God. 1032 00:46:51,276 --> 00:46:52,878 Oh, good job! 1033 00:46:52,878 --> 00:46:54,612 THEO: I'm really happy we won. 1034 00:46:54,612 --> 00:46:57,815 We worked so hard. Um, we didn't stop all day. 1035 00:46:58,884 --> 00:47:00,818 I'm really proud of my team. I really am. 1036 00:47:01,953 --> 00:47:05,423 Adi, of course this means you chose correctly. 1037 00:47:05,423 --> 00:47:07,725 You will be cooking in Immunity as well. 1038 00:47:07,725 --> 00:47:09,760 Great. Thank you. ANDY: See you later. 1039 00:47:09,760 --> 00:47:11,596 Bye-bye! Thank you! 'Bye! 1040 00:47:13,231 --> 00:47:14,499 Good, guys. 1041 00:47:15,967 --> 00:47:18,503 ANNOUNCER: Tomorrow night on MasterChef Australia... 1042 00:47:18,503 --> 00:47:20,906 JOCK: It's Gabriel Gate! 1043 00:47:20,906 --> 00:47:24,409 ...there's a living legend in the house. 1044 00:47:24,409 --> 00:47:28,179 GABRIEL: I am really thrilled to compete in the MasterChef challenge. 1045 00:47:28,179 --> 00:47:29,580 But to face him, 1046 00:47:29,580 --> 00:47:32,017 they'll have to tame the flame. 1047 00:47:32,017 --> 00:47:33,418 SHANNON: There's nothing more nostalgic 1048 00:47:33,418 --> 00:47:34,986 that flambeing. 1049 00:47:34,986 --> 00:47:37,455 ADI: I've never flambeed before. 1050 00:47:37,455 --> 00:47:38,456 Aargh! 1051 00:47:38,456 --> 00:47:39,490 Watch your beard, mate! 1052 00:47:39,490 --> 00:47:42,527 And make a dish worthy of immunity. 1053 00:47:42,527 --> 00:47:43,561 Let's face it, 1054 00:47:43,561 --> 00:47:45,330 who doesn't love a big flame going up? 1055 00:47:45,330 --> 00:47:47,365 Captions by Red Bee Media