1 00:00:01,000 --> 00:00:06,040 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:06,040 --> 00:00:10,600 ..he brought three courses of mind-blowing brilliance... 3 00:00:10,600 --> 00:00:12,960 MALISSA: Khanh's entree is the most beautiful dish 4 00:00:12,960 --> 00:00:14,600 I've ever seen in my life. 5 00:00:14,600 --> 00:00:17,520 ..in a Pressure Test pitting the pros... 6 00:00:17,520 --> 00:00:18,520 Game on. 7 00:00:18,520 --> 00:00:20,600 ..against our home cooks. 8 00:00:20,600 --> 00:00:22,120 MELISSA: With immunity on the line 9 00:00:22,120 --> 00:00:24,040 and reputations at stake, 10 00:00:24,040 --> 00:00:25,960 the pressure is well and truly on! 11 00:00:25,960 --> 00:00:27,480 It was actually really good. 12 00:00:27,480 --> 00:00:29,120 Everything tasted very close. 13 00:00:29,120 --> 00:00:31,240 I thought the beef was cooked perfectly. 14 00:00:31,240 --> 00:00:32,720 And the pastry was great. 15 00:00:32,720 --> 00:00:35,040 And for a pie, that's what you want, right? 16 00:00:35,040 --> 00:00:38,880 And the seasoned professionals won the day. 17 00:00:38,880 --> 00:00:40,440 (LAUGHTER) 18 00:00:42,680 --> 00:00:44,120 Tonight... 19 00:00:44,120 --> 00:00:46,960 CATH: We're taking on the professionals at their own game. 20 00:00:46,960 --> 00:00:49,600 ..it's a classic MasterChef challenge 21 00:00:49,600 --> 00:00:53,080 that will keep you on the edge of your seat. 22 00:00:58,320 --> 00:00:59,880 (BIRDSONG) 23 00:00:59,880 --> 00:01:01,680 (GENTLE MUSIC) 24 00:01:10,960 --> 00:01:14,360 CATH: I want to cook today! ADI: Oh, it's 50-50 today. 25 00:01:14,360 --> 00:01:15,800 50-50 chance. 26 00:01:15,800 --> 00:01:19,240 Ooh! Let's go, guys! RUE: Let's do it! 27 00:01:19,240 --> 00:01:20,640 Ohhh! 28 00:01:20,640 --> 00:01:23,160 And who are the 3 chefs gonna be? I know! 29 00:01:23,160 --> 00:01:25,720 That's been my favourite part of this week, 30 00:01:25,720 --> 00:01:27,480 seeing the chefs come in. 31 00:01:30,480 --> 00:01:31,920 Come in. 32 00:01:31,920 --> 00:01:34,200 (APPLAUSE AND CHEERING) 33 00:01:36,080 --> 00:01:38,280 JOCK: Good morning! 34 00:01:38,280 --> 00:01:40,360 Ohhhh! 35 00:01:40,360 --> 00:01:42,080 DECLAN: I walk into the kitchen today 36 00:01:42,080 --> 00:01:44,200 and there's only two benches set up. 37 00:01:44,200 --> 00:01:47,760 So, I'm not quite sure what's going on here. 38 00:01:47,760 --> 00:01:49,760 Look at all this. 39 00:01:49,760 --> 00:01:51,080 I know. Wow. 40 00:01:51,080 --> 00:01:53,640 (CONTESTANTS CHATTER) 41 00:01:53,640 --> 00:01:55,520 Morning, gang. CONTESTANTS: Morning. 42 00:01:55,520 --> 00:02:00,400 We are smack-bang in the middle of Home Cooks vs Pro Cooks Week. 43 00:02:00,400 --> 00:02:02,000 Yeah. 44 00:02:02,000 --> 00:02:06,720 All this week, you're going head to head against teams of chefs 45 00:02:06,720 --> 00:02:09,520 from some of Australia's hottest restaurants. 46 00:02:09,520 --> 00:02:13,240 All you have to do to be immune from elimination 47 00:02:13,240 --> 00:02:16,800 is beat the chefs in a classic MasterChef challenge. 48 00:02:18,480 --> 00:02:20,280 You know the drill. 49 00:02:20,280 --> 00:02:22,720 Grab a token out of the bag. 50 00:02:22,720 --> 00:02:24,680 If you get green, you're cooking today. 51 00:02:24,680 --> 00:02:26,880 50-50. Ladies first. 52 00:02:28,040 --> 00:02:29,920 ALL: Ooh! 53 00:02:33,720 --> 00:02:35,040 (ADI LAUGHS) 54 00:02:35,040 --> 00:02:37,160 Yes! 55 00:02:37,160 --> 00:02:38,680 Adi and Cath. 56 00:02:38,680 --> 00:02:40,040 Oh! 57 00:02:42,520 --> 00:02:44,120 Ooh! Declan! 58 00:02:44,120 --> 00:02:46,120 Deckers is in! 59 00:02:46,120 --> 00:02:48,040 Alright, guys, let's do it. 60 00:02:48,040 --> 00:02:50,160 Alright, hold your tokens up for me. 61 00:02:50,160 --> 00:02:53,240 Declan, Cath, Adi... Yes? 62 00:02:53,240 --> 00:02:54,240 ..you're up. 63 00:02:54,240 --> 00:02:56,280 Everyone else, up to the gantry. 64 00:02:56,280 --> 00:02:57,800 (THEO SPEAKS INDISTINCTLY) (APPLAUSE) 65 00:03:03,160 --> 00:03:05,760 Oh, man! Ohhh. 66 00:03:05,760 --> 00:03:07,880 It's gonna be a big one. DECLAN: We'll beat them. 67 00:03:07,880 --> 00:03:10,800 (LAUGHS) Oh, I'm scared! I'm so scared. 68 00:03:10,800 --> 00:03:14,080 Good team, guys. We'll do it. Yeah, yeah, yeah. We'll be OK. 69 00:03:14,080 --> 00:03:16,840 So exactly who are you up against today? 70 00:03:16,840 --> 00:03:18,640 (SIGHS) 71 00:03:18,640 --> 00:03:21,920 This team's restaurant might sit on the Brisbane riverfront, 72 00:03:21,920 --> 00:03:25,200 but it's inspired by Hong Kong's Stanley Bay. 73 00:03:26,520 --> 00:03:29,480 They pair the freshest Australian produce 74 00:03:29,480 --> 00:03:32,280 with traditional Cantonese flavours. 75 00:03:32,280 --> 00:03:35,280 The head chef of Stanley Restaurant in Brisbane, 76 00:03:35,280 --> 00:03:38,040 please welcome Louis Tikaram and team! 77 00:03:38,040 --> 00:03:39,960 ANDY: Yeah! (ALL CHEER) 78 00:03:39,960 --> 00:03:41,520 Come on! 79 00:03:41,520 --> 00:03:44,000 (JOCK SPEAKS INDISTINCTLY) 80 00:03:48,680 --> 00:03:50,120 Yeah! 81 00:03:50,120 --> 00:03:52,040 (WHISTLES) 82 00:03:53,560 --> 00:03:56,040 Stanley is an institution. 83 00:03:56,040 --> 00:03:58,880 These guys are at the top of their game. 84 00:03:58,880 --> 00:04:01,240 They have worked together for so long. 85 00:04:01,240 --> 00:04:02,960 They're a well-oiled ship. 86 00:04:02,960 --> 00:04:06,920 Not who I wanted to see walking through the doors, to be honest. 87 00:04:06,920 --> 00:04:09,400 Louis, welcome back to the MasterChef kitchen! 88 00:04:09,400 --> 00:04:11,960 Thank you so much. Great to be here. 89 00:04:11,960 --> 00:04:13,360 Who have you brought with you? 90 00:04:13,360 --> 00:04:18,160 I've got Ben and Mark, two really great young chefs from Stanley. 91 00:04:18,160 --> 00:04:19,840 Talk to us. How's things going at Stanley? 92 00:04:19,840 --> 00:04:20,840 Really good. 93 00:04:20,840 --> 00:04:24,120 Stanley, you know, it's primarily Cantonese flavours. 94 00:04:24,120 --> 00:04:25,960 Basically, it's just all about the produce. 95 00:04:25,960 --> 00:04:27,760 If you've got the best produce, 96 00:04:27,760 --> 00:04:30,120 I think you've got the best Cantonese food. 97 00:04:30,120 --> 00:04:31,560 So, the seafood, the meat, 98 00:04:31,560 --> 00:04:34,040 the veggies that come just from around Brisbane, 99 00:04:34,040 --> 00:04:35,880 we just let the produce shine 100 00:04:35,880 --> 00:04:38,920 and just try to bring something new to, uh...to Queensland. 101 00:04:40,120 --> 00:04:41,920 Righto. Let's get to it, then. 102 00:04:41,920 --> 00:04:43,440 Ohh! 103 00:04:43,440 --> 00:04:45,040 Today's challenge, 104 00:04:45,040 --> 00:04:47,400 it is a MasterChef classic. 105 00:04:48,680 --> 00:04:51,680 It has appeared in almost every season. 106 00:04:52,920 --> 00:04:55,280 And it's created some of the best triumphs 107 00:04:55,280 --> 00:04:56,520 and the biggest tragedies. 108 00:04:56,520 --> 00:04:57,720 (LAUGHTER) 109 00:04:59,080 --> 00:05:01,880 We call it...the MasterChef Relay. 110 00:05:01,880 --> 00:05:04,480 (APPLAUSE AND CHEERING) 111 00:05:04,480 --> 00:05:07,400 Ha! Ho ho ho! 112 00:05:07,400 --> 00:05:09,320 Oh, man. 113 00:05:09,320 --> 00:05:11,200 Oh. 114 00:05:11,200 --> 00:05:14,160 DECLAN: I've certainly seen team relays on MasterChef before 115 00:05:14,160 --> 00:05:16,920 and they are not easy, they are frantic. 116 00:05:16,920 --> 00:05:20,600 It's gonna be tough and we just really have to work as a team. 117 00:05:20,600 --> 00:05:22,440 So, here's how it's gonna work. 118 00:05:22,440 --> 00:05:24,760 In your teams of three, 119 00:05:24,760 --> 00:05:27,160 you'll work together to create one dish. 120 00:05:28,400 --> 00:05:31,920 But you're cooking relay fashion - one after the other. 121 00:05:31,920 --> 00:05:34,880 Contestants, you guys have got to think really carefully 122 00:05:34,880 --> 00:05:36,440 about who you want to cook first 123 00:05:36,440 --> 00:05:38,800 because they're obviously gonna decide what you're cooking today 124 00:05:38,800 --> 00:05:40,280 and what path you go down. 125 00:05:40,280 --> 00:05:42,360 Today, it ain't your average relay. 126 00:05:42,360 --> 00:05:43,600 Oh! 127 00:05:43,600 --> 00:05:46,520 Because today, it's a secret relay. 128 00:05:46,520 --> 00:05:48,360 Oh! 129 00:05:48,360 --> 00:05:52,320 You have zero handover time with your team. 130 00:05:52,320 --> 00:05:54,520 ALL: Whoa! 131 00:05:54,520 --> 00:05:57,560 RALPH: What a stitch-up! (LAUGHS) 132 00:05:58,640 --> 00:06:01,360 CATH: This twist is... 133 00:06:01,360 --> 00:06:03,840 ..uh...I don't know what to say! 134 00:06:03,840 --> 00:06:06,320 Because, well, I can't say anything, can I? 135 00:06:06,320 --> 00:06:07,720 Because I can't communicate! 136 00:06:08,760 --> 00:06:11,720 Whoa! (LAUGHS) What is that? 137 00:06:11,720 --> 00:06:13,880 As if these relays aren't hard enough! 138 00:06:13,880 --> 00:06:16,920 Alright, teams, you've got 75 minutes in total. 139 00:06:16,920 --> 00:06:20,120 That means 25 minutes per team member. 140 00:06:20,120 --> 00:06:21,200 25. OK. 141 00:06:21,200 --> 00:06:23,840 You can cook anything you want, sweet or savoury. 142 00:06:23,840 --> 00:06:27,160 The pantry's open, but the garden will be closed today. 143 00:06:27,160 --> 00:06:32,000 And remember, there is no handover, no transfer of information. 144 00:06:32,000 --> 00:06:35,360 This is gonna be so fun! I can't wait for this. 145 00:06:35,360 --> 00:06:37,640 Contestants, you guys have a little chat now 146 00:06:37,640 --> 00:06:41,120 and decide who's gonna cook first in the MasterChef relay. 147 00:06:41,120 --> 00:06:44,840 Chefs, because you guys cook together every day, 148 00:06:44,840 --> 00:06:46,840 we're gonna decide your order. 149 00:06:46,840 --> 00:06:48,640 DECLAN: Ooh! ADI: Wow! 150 00:06:48,640 --> 00:06:52,400 Gotta give you guys a chance. Yeah, yeah. Thanks for nothing. 151 00:06:52,400 --> 00:06:54,400 Alright, contestants, have a little chat. 152 00:06:54,400 --> 00:06:56,480 Oh, gee, what do you want to do? 153 00:06:56,480 --> 00:06:58,240 I'll go first. Alright, Deccy. 154 00:06:58,240 --> 00:07:00,440 Do you want to go second or...? Yeah, I'll go second. 155 00:07:00,440 --> 00:07:01,840 I'll go last, yeah? Alright. 156 00:07:01,840 --> 00:07:03,480 Contestants, who's cooking first? 157 00:07:04,560 --> 00:07:06,040 Declan. Yeah. 158 00:07:07,040 --> 00:07:08,560 Alright. 159 00:07:08,560 --> 00:07:10,000 Declan's cooking first. 160 00:07:12,120 --> 00:07:14,960 Ben, you're cooking first. 161 00:07:17,480 --> 00:07:21,200 Louis, Mark, Cath, Adi, out to the garden. 162 00:07:21,200 --> 00:07:24,160 (CONTESTANTS SHOUT AND APPLAUD) 163 00:07:25,720 --> 00:07:27,120 DECLAN: Good luck. 164 00:07:28,320 --> 00:07:30,880 Normally, I would go first. 165 00:07:30,880 --> 00:07:33,920 I would set it up just like I do at the restaurant. 166 00:07:33,920 --> 00:07:36,440 I think Ben's got probably the brunt of the pressure, 167 00:07:36,440 --> 00:07:38,400 so let's see how we go. 168 00:07:38,400 --> 00:07:40,200 Alright, Ben, Declan, 169 00:07:40,200 --> 00:07:43,440 you've both got 25 minutes in this first leg of the relay. 170 00:07:43,440 --> 00:07:45,600 Good luck. Your time starts now. 171 00:07:45,600 --> 00:07:47,480 (CHEERING) 172 00:07:50,720 --> 00:07:52,840 DECLAN: OK. 173 00:07:55,680 --> 00:07:58,360 Ah, shallots, shallots. Yes. 174 00:07:58,360 --> 00:08:00,000 Just behind. 175 00:08:01,960 --> 00:08:04,600 The salt, which was here somewhere. 176 00:08:05,600 --> 00:08:06,600 Go, mate! 177 00:08:06,600 --> 00:08:08,480 Go, Declan! Go, Deccy! 178 00:08:08,480 --> 00:08:11,520 Going first in this cook and it is a lot of pressure. 179 00:08:11,520 --> 00:08:15,160 It's pretty tricky coming up with a dish idea. 180 00:08:15,160 --> 00:08:16,520 I need to set something up 181 00:08:16,520 --> 00:08:18,920 that I think these ladies will be able to finish off 182 00:08:18,920 --> 00:08:22,400 without communicating at all with the handover. 183 00:08:22,400 --> 00:08:24,200 GRACE: What are you making, Declan? 184 00:08:24,200 --> 00:08:28,560 Um...I'm just gonna set up some Asian flavours. 185 00:08:28,560 --> 00:08:31,560 So, Asian sauce, some rice, 186 00:08:31,560 --> 00:08:33,080 fried shallots. 187 00:08:33,080 --> 00:08:35,320 RUE: Oh, yum. 188 00:08:36,720 --> 00:08:41,080 We've got Stanley that specialise in Chinese Cantonese cooking 189 00:08:41,080 --> 00:08:43,920 and I'm going down that route as well 190 00:08:43,920 --> 00:08:47,720 because I've decided we need to go all-out to impress the judges. 191 00:08:49,160 --> 00:08:50,760 Oh, fishy! Oh, recommended. 192 00:08:50,760 --> 00:08:55,440 I've picked snapper that I want to steam. That's a no-brainer for me. 193 00:08:55,440 --> 00:08:58,480 I'm confident that we'll be able to do a good fish dish. 194 00:08:58,480 --> 00:09:03,240 I'm going to prepare the snapper so the girls coming in after me 195 00:09:03,240 --> 00:09:06,120 can literally grab the fish and put it in the steam basket. 196 00:09:06,120 --> 00:09:09,640 This protein will require about 15 minutes to cook, 197 00:09:09,640 --> 00:09:12,920 so I'll be leaving it for the last person to cook in our team. 198 00:09:12,920 --> 00:09:14,640 Really, if you guys lose, nothing happens. 199 00:09:14,640 --> 00:09:17,320 But if we lose, we could be... we're in the elimination... 200 00:09:17,320 --> 00:09:19,720 Yeah, we could go that, yeah. Next week, we could go home. 201 00:09:19,720 --> 00:09:24,360 So, you know, you guys are pretty much safe, so think about that. 202 00:09:24,360 --> 00:09:26,160 All three of you. All three of us. 203 00:09:28,320 --> 00:09:30,120 BEN: My name is Benson Skelton. 204 00:09:30,120 --> 00:09:33,560 I've been cooking for about 12 years now. 205 00:09:33,560 --> 00:09:35,520 I started when I was about 15 years old. 206 00:09:36,520 --> 00:09:40,200 So, today, I plan to cook a Cantonese-style crispy chicken, 207 00:09:40,200 --> 00:09:41,600 steamed young snapper 208 00:09:41,600 --> 00:09:44,600 and then just a few little sides and accompaniments with it. 209 00:09:44,600 --> 00:09:47,320 Like a banquet style, not just one dish, 210 00:09:47,320 --> 00:09:50,160 'cause that's the style of cooking we do at Stanley Restaurant. 211 00:09:50,160 --> 00:09:51,360 (STOVE IGNITION CLICKS) 212 00:09:51,360 --> 00:09:55,280 My priorities are getting the master stock on for the chicken. 213 00:09:56,880 --> 00:10:00,760 In my master stock, I've got soy sauce, water, ginger, garlic. 214 00:10:00,760 --> 00:10:02,080 MALISSA: Ooh, yummy! 215 00:10:02,080 --> 00:10:04,960 We normally use cassia bark, but I've chosen to use cinnamon today. 216 00:10:04,960 --> 00:10:07,680 Got some Szechuan pepper, some dried chillis. 217 00:10:07,680 --> 00:10:10,160 CONTESTANTS: Ohhh! Spicy! 218 00:10:10,160 --> 00:10:11,720 Spicy! Very flavoursome. 219 00:10:11,720 --> 00:10:14,200 Lots of impact just in that one pot. 220 00:10:14,200 --> 00:10:15,760 Ben, what's happening, mate? MELISSA: Hi, Ben. 221 00:10:15,760 --> 00:10:18,120 Alright, so we've just started the master stock 222 00:10:18,120 --> 00:10:19,600 which we're gonna poach the chicken in. 223 00:10:19,600 --> 00:10:20,600 Mm-hm. OK. 224 00:10:20,600 --> 00:10:23,720 It's gonna be a pretty simple crispy chicken dish with condiments. 225 00:10:23,720 --> 00:10:26,520 We're gonna have some steamed rice, some greens. 226 00:10:26,520 --> 00:10:29,640 We're gonna have a steamed snapper as well. 227 00:10:29,640 --> 00:10:31,920 That will come with a nice white soy 228 00:10:31,920 --> 00:10:34,200 with an...uh, fried ginger on top. 229 00:10:34,200 --> 00:10:36,520 So I'm just leaving a few hints 230 00:10:36,520 --> 00:10:38,360 and hopefully they'll be able to make it work. 231 00:10:38,360 --> 00:10:40,080 So will they...they'll know exactly what it is 232 00:10:40,080 --> 00:10:42,560 just by what's on the bench, is that how you're gonna communicate... 233 00:10:42,560 --> 00:10:44,200 Uh, that's what I'm hoping so. ..what's happening? 234 00:10:44,200 --> 00:10:45,720 And if my head stops racing. 235 00:10:45,720 --> 00:10:47,200 You're nervous! I am, I am. 236 00:10:47,200 --> 00:10:48,240 How nervous? 237 00:10:48,240 --> 00:10:50,800 Uh, first time in the MasterChef kitchen, so pretty nervous. 238 00:10:50,800 --> 00:10:52,880 Yeah. I can't wait. 239 00:10:52,880 --> 00:10:55,240 And who doesn't like crispy chicken? That's it. Yeah. 240 00:10:55,240 --> 00:10:57,680 Yeah. I want all of those things. Mate, good luck. 241 00:10:57,680 --> 00:10:59,520 Thank you. 242 00:11:01,080 --> 00:11:04,200 It is a bit daunting going up against the MasterChef contestants 243 00:11:04,200 --> 00:11:06,560 because it is our reputation on the line. 244 00:11:06,560 --> 00:11:09,040 He's got his little bowls. I love when they get little bowls. 245 00:11:09,040 --> 00:11:10,520 ANTONIO: They're so freaking organised. 246 00:11:10,520 --> 00:11:11,560 PHIL: Yeah, yeah. 247 00:11:11,560 --> 00:11:15,520 Stanley is on the line as well, so the expectations will be quite high. 248 00:11:27,000 --> 00:11:28,880 MALISSA: Wow! THEO: They're exactly the same. 249 00:11:28,880 --> 00:11:33,400 Declan has chosen pretty much in the same cuisine as Stanley. 250 00:11:33,400 --> 00:11:38,280 That's a bold move to go up against giants in their own game. 251 00:11:38,280 --> 00:11:42,520 So, to beat them, they're gonna have to go above and beyond. 252 00:11:42,520 --> 00:11:45,560 So, yeah, I think they're up against it, to be honest. 253 00:11:45,560 --> 00:11:48,520 (SIGHS) Alright. So... 254 00:11:48,520 --> 00:11:51,480 I've prepared the snapper and put the rice on to cook. 255 00:11:51,480 --> 00:11:54,360 Now I need to move on for setting up Cath. 256 00:11:55,440 --> 00:11:58,160 I prep everything and sort of have it in order 257 00:11:58,160 --> 00:12:00,240 so when Cath walks in, 258 00:12:00,240 --> 00:12:03,360 she knows, "Alright, fish is there, steam basket's there. 259 00:12:03,360 --> 00:12:05,120 "We're gonna be doing a steamed fish." 260 00:12:05,120 --> 00:12:06,960 "There's some sauces there. 261 00:12:06,960 --> 00:12:09,560 She can work on balancing the flavours of the sauce. 262 00:12:10,560 --> 00:12:12,880 MELISSA: Hello, Declan. Hello. How are we? 263 00:12:12,880 --> 00:12:14,520 Inspired by the Stanley team... Yeah. 264 00:12:14,520 --> 00:12:19,360 ..I can see some Asian, South-East Asian flavours going on here. 265 00:12:19,360 --> 00:12:20,360 Yeah. 266 00:12:20,360 --> 00:12:22,600 How are you communicating with no handover? 267 00:12:22,600 --> 00:12:26,320 Um, I was gonna get some flour, sprinkle it on the bench... 268 00:12:26,320 --> 00:12:29,760 (LAUGHS) That would be the Andy Allen approach. 269 00:12:29,760 --> 00:12:34,360 OK. Um, so I'd love to be able to do a steamed fish with the girls. 270 00:12:34,360 --> 00:12:36,840 Um, and I'm just gonna set up the base for it 271 00:12:36,840 --> 00:12:40,440 which I think is most important, is those sauces and those flavours. 272 00:12:40,440 --> 00:12:42,920 Mm-hm. Um, a rice on, obviously. 273 00:12:42,920 --> 00:12:45,080 Have you eaten at Stanley Road? 274 00:12:45,080 --> 00:12:47,440 I have not, no. I've eaten there a few times. 275 00:12:47,440 --> 00:12:50,160 Yeah? Recently too. It's very good. 276 00:12:50,160 --> 00:12:52,040 If you want a chance at beating these guys... 277 00:12:52,040 --> 00:12:53,760 Yeah? ..you're gonna have to bring it. 278 00:12:53,760 --> 00:12:55,040 OK. Yep. Seriously. 279 00:12:55,040 --> 00:12:58,280 I thought it was a great idea to cook Asian against Stanley, 280 00:12:58,280 --> 00:13:00,560 but I'm sort of second-guessing myself. 281 00:13:01,880 --> 00:13:04,520 Is this gonna be good enough to beat them? 282 00:13:04,520 --> 00:13:07,560 Now I'm thinking, "Should I change this dish?" 283 00:13:16,000 --> 00:13:17,920 (TENSE MUSIC) 284 00:13:17,920 --> 00:13:21,200 DECLAN: I thought it was a great idea to cook Asian against Stanley, 285 00:13:21,200 --> 00:13:23,440 but I'm sort of second-guessing myself. 286 00:13:23,440 --> 00:13:26,120 Is this gonna be good enough to beat them? 287 00:13:26,120 --> 00:13:29,000 Now I'm thinking, "Should I change this dish?" 288 00:13:30,560 --> 00:13:32,240 Nah, there's not enough time. 289 00:13:32,240 --> 00:13:34,200 (SIGHS) Oh... 290 00:13:35,920 --> 00:13:38,240 I don't have enough time to change this dish. 291 00:13:38,240 --> 00:13:41,800 I just need to make sure that the flavours I'm putting on the bench 292 00:13:41,800 --> 00:13:43,360 are out of this world. 293 00:13:43,360 --> 00:13:46,560 I just think going up against, um, these guys and this team, 294 00:13:46,560 --> 00:13:48,400 it's gonna be packed full of flavour, their food. 295 00:13:48,400 --> 00:13:50,600 So I've sort of got to match that. 296 00:13:53,400 --> 00:13:54,680 MALISSA: Declan, what are you frying? 297 00:13:54,680 --> 00:13:56,120 Um, fried shallots. 298 00:13:56,120 --> 00:13:58,040 Ooh, that smells so yummy! 299 00:13:58,040 --> 00:13:59,880 (LAUGHS) Yeah, I'm just going for flavour. 300 00:14:01,760 --> 00:14:03,560 This, then this. 301 00:14:03,560 --> 00:14:05,920 I'm leaving ingredients on the bench for Cath 302 00:14:05,920 --> 00:14:08,280 so she can make a sauce for this dish. 303 00:14:08,280 --> 00:14:11,480 Gochujang. 304 00:14:12,480 --> 00:14:15,240 I'm grabbing anything that can add flavour 305 00:14:15,240 --> 00:14:16,880 and I'm laying them out for her. 306 00:14:16,880 --> 00:14:20,200 Hopefully, this all makes sense for when she comes in. 307 00:14:20,200 --> 00:14:22,520 We're gonna have to try and read Declan's mind. 308 00:14:22,520 --> 00:14:25,000 (LAUGHS) I know! And be like, "What the hell's this?" 309 00:14:25,000 --> 00:14:27,680 ANDY: Ben, Declan, a fair bit going on here, 310 00:14:27,680 --> 00:14:29,480 but you've only got five minutes till handover! 311 00:14:29,480 --> 00:14:32,080 Come on, boys! (CONTESTANTS CHEER) 312 00:14:32,080 --> 00:14:34,840 There's no handover! Five minutes till change. 313 00:14:34,840 --> 00:14:37,640 BEN: My master stock had finally reached the boil. 314 00:14:37,640 --> 00:14:39,600 So I dropped the chicken in. 315 00:14:39,600 --> 00:14:42,160 MALISSA: Oh, in goes the chook! RALPH: Look at that! 316 00:14:42,160 --> 00:14:44,040 I love that! I love your work. 317 00:14:44,040 --> 00:14:45,320 (TIMER BEEPS) 318 00:14:45,320 --> 00:14:48,480 BEN: I've left a timer on counting down for the chicken 319 00:14:48,480 --> 00:14:50,920 just to give them an idea of how long it was on. 320 00:14:50,920 --> 00:14:53,720 My strategy is, um, hopefully that they will be able to pick up 321 00:14:53,720 --> 00:14:57,000 from what I'm trying to do with the ingredients I've got laid out here. 322 00:14:57,000 --> 00:14:59,760 Ooh, he's really set them up very well. That's good to see. 323 00:14:59,760 --> 00:15:00,760 Yeah. 324 00:15:02,040 --> 00:15:05,480 The fish, I just chose to pull out and leave on the bench 325 00:15:05,480 --> 00:15:08,920 and of my teammates will hopefully be able to steam it. 326 00:15:08,920 --> 00:15:11,160 Having a look around seeing that the contestants 327 00:15:11,160 --> 00:15:13,280 are doing the same thing as us. 328 00:15:13,280 --> 00:15:17,080 Looks to me that they're doing an Asian-style snapper as well. 329 00:15:17,080 --> 00:15:18,600 Kind of battle of the fishes. 330 00:15:18,600 --> 00:15:22,040 Ben, Declan, you have 10 seconds to wrap up what you're doing. 331 00:15:22,040 --> 00:15:25,720 (TENSE MUSIC) And...make it count. 332 00:15:31,040 --> 00:15:33,640 Alright, let's go! Tools down. ANDY: Time's up, gang! 333 00:15:33,640 --> 00:15:37,000 (CONTESTANTS CALL OUT AND CHEER) Well done, Declan! 334 00:15:37,000 --> 00:15:38,960 Well done. 335 00:15:38,960 --> 00:15:41,040 Let me get the door for you. 336 00:15:41,040 --> 00:15:42,520 Alright. 337 00:15:42,520 --> 00:15:44,920 Well done. See you in a bit. DECLAN: Thank you. 338 00:15:46,800 --> 00:15:48,160 Get ready, guys. Here we go. 339 00:15:48,160 --> 00:15:49,920 Contestants, 340 00:15:49,920 --> 00:15:52,120 who's gonna cook next? 341 00:15:52,120 --> 00:15:53,840 Me! It's me! (LAUGHS) 342 00:15:53,840 --> 00:15:56,120 Stanley Road, it's gonna be you, Louis. 343 00:15:56,120 --> 00:15:58,040 Let's go! Aha! (LAUGHS) 344 00:15:58,040 --> 00:16:00,600 Cath, Louis, come on in. 345 00:16:00,600 --> 00:16:02,440 Let's do it, eh? 346 00:16:02,440 --> 00:16:04,000 It's my turn to go in. 347 00:16:04,000 --> 00:16:06,560 There is no communication 348 00:16:06,560 --> 00:16:08,440 between cooks. 349 00:16:09,960 --> 00:16:11,400 There's no handover. 350 00:16:11,400 --> 00:16:15,480 Let's go, Cath! Whoo! (CONTESTANTS CHEER) 351 00:16:15,480 --> 00:16:17,440 Let's go! 352 00:16:20,560 --> 00:16:22,840 Oh, my God, what has he got here? 353 00:16:22,840 --> 00:16:25,760 I need to work out what Declan's plan is. 354 00:16:25,760 --> 00:16:27,680 If only I was mind-reader. 355 00:16:27,680 --> 00:16:29,200 OK. 356 00:16:29,200 --> 00:16:32,160 Oh, man, what does he want me to do here? 357 00:16:32,160 --> 00:16:35,040 Cath looks a bit shell-shocked. 358 00:16:35,040 --> 00:16:38,680 I can see all of these Asian ingredients on the bench. 359 00:16:38,680 --> 00:16:42,200 So Declan's gone Asian up against the professionals?! 360 00:16:42,200 --> 00:16:46,280 He's got rice. He's got... That's still for something or not? 361 00:16:46,280 --> 00:16:48,280 What are you doing there, buddy? 362 00:16:48,280 --> 00:16:50,200 Oh, Cath! 363 00:16:50,200 --> 00:16:53,840 It looks like we're taking on the professionals at their own game. 364 00:16:53,840 --> 00:16:55,440 He's using those... 365 00:16:55,440 --> 00:16:58,480 I can't believe it. And Asian, it's not one of my fortes. 366 00:16:58,480 --> 00:17:01,280 So...I'm feeling really nervous right now. 367 00:17:01,280 --> 00:17:05,000 He's got the wok. He's gonna steam the fish...maybe. 368 00:17:05,000 --> 00:17:09,080 I'm gonna just maybe that on towards the end so the water's going. 369 00:17:09,080 --> 00:17:10,880 He's got rice here. I've just turned that off. 370 00:17:10,880 --> 00:17:14,040 I could see that a lot of liquid had already gone, so I've done that. 371 00:17:14,040 --> 00:17:17,080 Declan's set up the fish for steaming and the rice. 372 00:17:17,080 --> 00:17:19,760 So, check - I know what's going on there. 373 00:17:19,760 --> 00:17:21,280 That's for a sauce, I reckon. 374 00:17:21,280 --> 00:17:25,520 Um, looks like these are gonna be for the, um, garnish, I would say. 375 00:17:25,520 --> 00:17:29,320 But he's actually left a lot of condiments out on the bench. 376 00:17:29,320 --> 00:17:32,480 Oh, man, what does he want me to do here? 377 00:17:32,480 --> 00:17:34,320 I don't know exactly what they're for, 378 00:17:34,320 --> 00:17:37,400 so I'm not really sure where he's going with it. 379 00:17:37,400 --> 00:17:40,360 He's got coriander there. Turmeric. 380 00:17:40,360 --> 00:17:42,760 And chilli. So why's he got the turmeric? 381 00:17:42,760 --> 00:17:44,080 Time's slipping away. 382 00:17:44,080 --> 00:17:46,680 I'm a bit worried now. I've got all these ingredients on the bench. 383 00:17:46,680 --> 00:17:48,840 I'm really not too sure what to do with them. 384 00:17:50,080 --> 00:17:53,160 I get on to making a salad to go with the fish and the rice 385 00:17:53,160 --> 00:17:55,320 whilst I think about what I'll do with those ingredients. 386 00:17:55,320 --> 00:17:57,120 Oh, Cath, like... 387 00:17:58,160 --> 00:17:59,920 She hasn't done anything. 388 00:18:02,960 --> 00:18:04,840 Chicken. 389 00:18:04,840 --> 00:18:07,280 Communication in the kitchen is, like, key. 390 00:18:07,280 --> 00:18:08,280 It's everything. 391 00:18:08,280 --> 00:18:10,480 I tell my guys overcommunicate 392 00:18:10,480 --> 00:18:13,280 and that's my number one advice to any young cooks. 393 00:18:13,280 --> 00:18:14,680 Steamer. 394 00:18:14,680 --> 00:18:20,560 Being thrown in to a kitchen with absolutely zero communication, 395 00:18:20,560 --> 00:18:23,280 for me, as a control freak, it's quite daunting. 396 00:18:23,280 --> 00:18:25,960 Dirty stuff. I'll get on him for that. 397 00:18:25,960 --> 00:18:29,240 My number one goal is not to become a meme. 398 00:18:30,760 --> 00:18:32,400 Coriander. 399 00:18:32,400 --> 00:18:34,160 Bok choy. 400 00:18:34,160 --> 00:18:35,840 Looking at what Ben set up, 401 00:18:35,840 --> 00:18:38,320 it's clean, structured, 402 00:18:38,320 --> 00:18:41,240 and I'm confident what I need to do. 403 00:18:41,240 --> 00:18:44,320 There's chicken, veg, rice. 404 00:18:44,320 --> 00:18:45,720 Mate, there's a bit going on here. 405 00:18:45,720 --> 00:18:48,280 With doing a lot, that means there's a lot that can go wrong. 406 00:18:48,280 --> 00:18:50,640 Don't worry, mate. That's...that's how I like it. 407 00:18:50,640 --> 00:18:53,480 What do you reckon Ben's thinking? 408 00:18:53,480 --> 00:18:57,640 Uh...definitely steamed fish. 409 00:18:57,640 --> 00:19:02,560 And I think this is the beginning of a master stock chicken. 410 00:19:02,560 --> 00:19:03,560 Yes. 411 00:19:03,560 --> 00:19:05,320 Then he's got deep-fryer set up, 412 00:19:05,320 --> 00:19:08,920 so I think maybe it might be crispy skin. 413 00:19:08,920 --> 00:19:11,880 What do you think you're gonna try and do in the next 20 minutes 414 00:19:11,880 --> 00:19:13,360 to get Mark set up? 415 00:19:13,360 --> 00:19:18,840 I'll leave him to do most of the cooking. 416 00:19:18,840 --> 00:19:21,240 Nice. A true head chef. I think the... Yeah. 417 00:19:21,240 --> 00:19:25,080 I just fluff around. So I just do a bit of fluffing. 418 00:19:25,080 --> 00:19:27,000 See, this looks good, right? See? 419 00:19:27,000 --> 00:19:30,360 Oh, Louis, wow! (LAUGHS) See that? That's like... 420 00:19:30,360 --> 00:19:33,320 Hi, I'm Louis Tikaram. You can find me at... No. 421 00:19:33,320 --> 00:19:34,640 (LAUGHTER) 422 00:19:34,640 --> 00:19:38,400 So, basically, I'll put together a few condiments and dip-in stuff. 423 00:19:38,400 --> 00:19:39,960 Yeah. This is already cooking. 424 00:19:39,960 --> 00:19:41,440 Yeah. 425 00:19:41,440 --> 00:19:43,920 I really want to try and get everything set up for Mark 426 00:19:43,920 --> 00:19:45,320 as much as possible 427 00:19:45,320 --> 00:19:50,000 so he can just fry the chicken, steam the fish and put it together. 428 00:19:50,000 --> 00:19:52,320 Stay calm. Stay clear-headed. 429 00:19:52,320 --> 00:19:55,520 Yeah. Don't think too much. Don't think too much. 430 00:19:55,520 --> 00:19:57,920 Don't have a preconceived idea. True. 431 00:19:57,920 --> 00:20:00,400 Cath and Louis, 12.5 minutes down, 432 00:20:00,400 --> 00:20:02,840 so you're halfway through till that silent handover. 433 00:20:02,840 --> 00:20:03,920 Let's go! 434 00:20:03,920 --> 00:20:06,080 (CONTESTANTS CHEER) Come on! 435 00:20:06,080 --> 00:20:08,000 Go, Cath! Go, Cath! You're doing good! 436 00:20:09,960 --> 00:20:11,880 Ooh, I've got to cook it at some stage. 437 00:20:11,880 --> 00:20:13,520 Andy? ANDY: Yo. 438 00:20:13,520 --> 00:20:16,440 Can you pass me a big bamboo steamer? 439 00:20:16,440 --> 00:20:18,480 Ohh. Cath, am I allowed to get him a steamer? 440 00:20:18,480 --> 00:20:21,400 Is that OK? No, I'm sorry. 441 00:20:21,400 --> 00:20:23,680 (LAUGHTER) Sorry, Louis. Sorry, no. 442 00:20:23,680 --> 00:20:25,320 Sorry not sorry! 443 00:20:25,320 --> 00:20:27,200 No. Alright, let's go, Cath. 444 00:20:27,200 --> 00:20:29,680 You...you set it. You set the tone. 445 00:20:29,680 --> 00:20:31,560 Oh, no! (LAUGHS) 446 00:20:31,560 --> 00:20:34,560 Oh, yeah, here. You can use it now if you want to. 447 00:20:34,560 --> 00:20:36,640 (LAUGHTER) 448 00:20:37,640 --> 00:20:39,160 So I've made the salad. 449 00:20:39,160 --> 00:20:42,400 And now I'm just deciding what Declan really wants me to do 450 00:20:42,400 --> 00:20:44,080 with all of these other ingredients. 451 00:20:44,080 --> 00:20:46,800 This is stressful! I know, right? 452 00:20:46,800 --> 00:20:50,200 I'm a bit worried about the MasterChef contestants at the moment. 453 00:20:50,200 --> 00:20:54,040 Declan didn't set up his...his bench the way that Ben has. 454 00:20:54,040 --> 00:20:56,760 He's got a load of sauces down one end, 455 00:20:56,760 --> 00:21:00,280 so now it's confusing to Cath because as soon as someone walks in, 456 00:21:00,280 --> 00:21:02,280 it's on your bench, "I've got to use it." 457 00:21:02,280 --> 00:21:06,960 OK, so I could see there that Declan had a few, um, condiments here. 458 00:21:06,960 --> 00:21:10,360 So maybe I'm gonna make a dressing for it, for at the end, I think, 459 00:21:10,360 --> 00:21:11,800 with these here. 460 00:21:11,800 --> 00:21:14,080 I'm not overly confident with Asian ingredients, 461 00:21:14,080 --> 00:21:15,920 so I'm gonna stick with all of the ingredients 462 00:21:15,920 --> 00:21:18,600 that Declan's left on the bench and make a sauce. 463 00:21:18,600 --> 00:21:21,360 Here we go. Yeah. This is sort of what I was hoping for. 464 00:21:21,360 --> 00:21:24,160 Building on that sauce that will go with the steamed fish. 465 00:21:24,160 --> 00:21:26,600 So I'm tasting it as I'm making it, 466 00:21:26,600 --> 00:21:29,200 but I just can't seem to get those flavours right. 467 00:21:29,200 --> 00:21:31,400 (DRAMATIC MUSIC) 468 00:21:32,560 --> 00:21:35,080 It's so hard not to communicate. 469 00:21:35,080 --> 00:21:36,960 I'm not even sure what I'm doing 470 00:21:36,960 --> 00:21:38,760 is actually what Declan wanted me to do. 471 00:21:38,760 --> 00:21:41,280 I'm a bit nervous for her and for us. 472 00:21:42,600 --> 00:21:44,120 Hmm, hmm, hmm, hmm, hmm! 473 00:21:44,120 --> 00:21:46,400 I thought that I'd made it really clear for Cath, 474 00:21:46,400 --> 00:21:47,960 but she looks confused. 475 00:21:49,280 --> 00:21:50,440 OK. 476 00:21:50,440 --> 00:21:52,280 So now I'm really worried. 477 00:22:05,960 --> 00:22:07,920 CATH: It's so hard not to communicate. 478 00:22:07,920 --> 00:22:09,960 Oh, damn it! 479 00:22:11,680 --> 00:22:13,600 I'm not even sure what I'm doing 480 00:22:13,600 --> 00:22:15,680 is actually what Declan wanted me to do. 481 00:22:16,800 --> 00:22:18,520 Hmm, hmm, hmm, hmm, hmm! 482 00:22:18,520 --> 00:22:21,480 I'm a bit nervous for her and for us. 483 00:22:21,480 --> 00:22:24,080 I thought that I'd made it really clear for Cath, 484 00:22:24,080 --> 00:22:25,520 but she looks confused. 485 00:22:25,520 --> 00:22:28,040 So now I'm really worried. 486 00:22:28,040 --> 00:22:29,560 OK. 487 00:22:29,560 --> 00:22:32,640 Oh, man! I'm just gonna have to figure this out 488 00:22:32,640 --> 00:22:34,800 and try to balance his sauce. 489 00:22:34,800 --> 00:22:37,520 Hey, Louis, how are you going? 490 00:22:37,520 --> 00:22:39,800 I'm really, really, really amazing, actually. 491 00:22:39,800 --> 00:22:41,800 (ALL LAUGH) 492 00:22:41,800 --> 00:22:43,920 Are you? Oh, really? 493 00:22:43,920 --> 00:22:45,440 Wow! (LAUGHS) 494 00:22:45,440 --> 00:22:47,760 We've seen it before and we're seeing it again, 495 00:22:47,760 --> 00:22:49,880 time really flies in the relay! 496 00:22:49,880 --> 00:22:53,040 Five minutes till changeover! Oh, what?! 497 00:22:53,040 --> 00:22:54,760 (APPLAUSE AND CHEERING) Go, Cath! 498 00:22:57,080 --> 00:22:59,200 LOUIS: I'm gonna cook some rice now 499 00:22:59,200 --> 00:23:02,480 and I've just put on some ginger oil for the steamed fish 500 00:23:02,480 --> 00:23:04,480 like we do at the restaurant. 501 00:23:04,480 --> 00:23:06,280 In a relay challenge, 502 00:23:06,280 --> 00:23:09,240 the guys knows me, they know me very well. 503 00:23:09,240 --> 00:23:11,120 Mark is almost like a mini-me. 504 00:23:11,120 --> 00:23:13,640 He's been with me since day one at Stanley. 505 00:23:13,640 --> 00:23:16,920 He's just gonna be able to read my mind, fingers crossed. 506 00:23:16,920 --> 00:23:19,040 Mmm. Rice is on. 507 00:23:19,040 --> 00:23:21,680 The steamer's good. 508 00:23:21,680 --> 00:23:23,600 The ginger oil. 509 00:23:23,600 --> 00:23:25,520 Coriander. 510 00:23:25,520 --> 00:23:29,000 The plate's there, chicken's out, deep-fryer's hot, 511 00:23:29,000 --> 00:23:31,440 condiments are done, fish is ready. 512 00:23:31,440 --> 00:23:33,920 Do the fish for him. 513 00:23:33,920 --> 00:23:35,640 Greens are there. 514 00:23:35,640 --> 00:23:37,280 I think he's just gotta come 515 00:23:37,280 --> 00:23:39,240 and just start to hustle and put it together. 516 00:23:40,680 --> 00:23:42,680 One minute till handover! 517 00:23:42,680 --> 00:23:44,720 ANDY: Come on, Declan, let's go! (CONTESTANTS CHEER AND APPLAUD) 518 00:23:44,720 --> 00:23:46,200 CONTESTANT: Go, Cath! Go, Cath! 519 00:23:46,200 --> 00:23:48,600 My time's nearly up. I just... I can't believe it. 520 00:23:48,600 --> 00:23:52,000 I've left the sauce for Adi when she comes in. 521 00:23:52,000 --> 00:23:53,440 Just put that in there... 522 00:23:53,440 --> 00:23:55,640 I just can't seem to get those flavours right. 523 00:23:55,640 --> 00:23:57,440 There's condiments on one side, 524 00:23:57,440 --> 00:23:59,080 there's condiments on the other side. 525 00:23:59,080 --> 00:24:01,080 I'm just hoping that Adi will come in 526 00:24:01,080 --> 00:24:03,040 and she'll be able to fix the sauce. 527 00:24:03,040 --> 00:24:04,280 Quick, quick, quick. 528 00:24:04,280 --> 00:24:06,320 LOUIS: 30 seconds to go. 529 00:24:06,320 --> 00:24:11,120 I would have really wished for the rice to be boiling. 530 00:24:11,120 --> 00:24:14,440 But it's got maybe a minute before it boils, 531 00:24:14,440 --> 00:24:16,440 so I'm just gonna leave the lid on the side 532 00:24:16,440 --> 00:24:18,360 and hopefully Mark sees the rice boiling, 533 00:24:18,360 --> 00:24:20,840 puts the lid on, turns it down. 534 00:24:20,840 --> 00:24:24,320 Louis and Cath, your time in the kitchen is over. Tools down. 535 00:24:24,320 --> 00:24:26,400 Time to head to the locker room. 536 00:24:26,400 --> 00:24:27,880 JOCK: Let's go, friends! ANDY: Come on! 537 00:24:27,880 --> 00:24:31,040 Come on, Louis! Come on, Louis! Come on, Louis! Come on, Louis! 538 00:24:31,040 --> 00:24:32,520 Come on, mate. 539 00:24:34,280 --> 00:24:36,680 ADI: My brain is just ticking over. 540 00:24:36,680 --> 00:24:39,720 You know, I'm trying not to get ideas, 541 00:24:39,720 --> 00:24:41,960 but I just know that I don't want to go down 542 00:24:41,960 --> 00:24:43,840 any sort of an Asian path today 543 00:24:43,840 --> 00:24:45,440 because these boys from Stanley, 544 00:24:45,440 --> 00:24:47,800 they cook Cantonese cuisine at the top of their game. 545 00:24:47,800 --> 00:24:49,800 We are not going up against that. 546 00:24:49,800 --> 00:24:52,440 Mark and Adi, the kitchen's yours! 547 00:24:52,440 --> 00:24:53,960 Good luck! 548 00:24:53,960 --> 00:24:56,280 You've got 25 minutes to bring these things together. 549 00:24:56,280 --> 00:24:57,280 ADI: OK. 550 00:24:57,280 --> 00:24:59,800 JOCK: Come on, in you come, in you come! Let's go! 551 00:24:59,800 --> 00:25:02,400 Let's go, Mark! Back bench. 552 00:25:02,400 --> 00:25:06,640 LOUIS: Mark is a very cool, calm and collected cat. 553 00:25:06,640 --> 00:25:09,520 Everyone ran in. Mark...Markie strolled in. 554 00:25:09,520 --> 00:25:12,640 Markie's looking around. He's doing a bit of a gaze. 555 00:25:12,640 --> 00:25:16,960 Maybe too cool. Maybe his cucumber's a little too cool. (LAUGHS) 556 00:25:18,960 --> 00:25:23,160 So, as I walk in there, I tried to figure out as much as I can. 557 00:25:24,640 --> 00:25:25,840 Fryer. 558 00:25:25,840 --> 00:25:30,240 Going in, I was just, like, expecting it to be, like, all done. 559 00:25:30,240 --> 00:25:33,720 But when I came in, I see that, "OK, I need to fry the chicken. 560 00:25:33,720 --> 00:25:37,520 "I need to cook the fish and I need to make the sauce for the fish." 561 00:25:37,520 --> 00:25:39,000 Get the fish on, Mark. 562 00:25:39,000 --> 00:25:42,000 I see the, like, raw fish on the steamer basket, 563 00:25:42,000 --> 00:25:44,520 so that's Louis's plan, so... 564 00:25:45,880 --> 00:25:49,080 And then I see rice being boiled in the pot. 565 00:25:49,080 --> 00:25:51,040 And it's all dried out. 566 00:25:51,040 --> 00:25:53,240 It needs some water. 567 00:25:55,560 --> 00:25:57,760 Oh, no! 568 00:25:57,760 --> 00:26:02,320 The cardinal sin of rice is to stir it. 569 00:26:02,320 --> 00:26:06,800 The first thing Mark does is give the rice a stir. 570 00:26:06,800 --> 00:26:08,280 Let's just try to fix it. 571 00:26:08,280 --> 00:26:10,960 Like, hopefully this is gonna fix it. 572 00:26:10,960 --> 00:26:13,600 Next, I need to make the sauce for the fish. 573 00:26:16,160 --> 00:26:18,880 ANDY: You got the professional chefs from Stanley doing their thing. 574 00:26:18,880 --> 00:26:20,160 Doing their whole banquet. 575 00:26:20,160 --> 00:26:21,520 Two different proteins. Yeah. 576 00:26:21,520 --> 00:26:24,280 A lot of different condiments. Some greens, some rice. 577 00:26:24,280 --> 00:26:25,920 There is a whole feast there. MELISSA: Yep. 578 00:26:25,920 --> 00:26:27,360 Versus our MasterChef contestants 579 00:26:27,360 --> 00:26:30,920 who have got a steamed fish and rice and a salad. 580 00:26:30,920 --> 00:26:31,960 Yeah. Yeah. 581 00:26:31,960 --> 00:26:35,160 It's like... The thing with that is, if they do that perfectly... 582 00:26:35,160 --> 00:26:36,160 Yeah. 583 00:26:36,160 --> 00:26:40,840 And the guys from Stanley, if they just stuff up one little element... 584 00:26:40,840 --> 00:26:41,840 Yeah. 585 00:26:41,840 --> 00:26:43,360 ..which could be rice, could be greens, 586 00:26:43,360 --> 00:26:46,000 could be fish, could be chicken, could be the condiments, 587 00:26:46,000 --> 00:26:47,840 I'm sorry, but our MasterChef contestants take it home. 588 00:26:47,840 --> 00:26:49,480 It happens all the time, right? 589 00:26:49,480 --> 00:26:51,720 If there are more things to compare, 590 00:26:51,720 --> 00:26:53,360 if there's something that is faulty, 591 00:26:53,360 --> 00:26:56,400 we'll be focused on that and not on the entire thing. 592 00:26:56,400 --> 00:26:58,760 Adi, there's two main things 593 00:26:58,760 --> 00:27:01,280 that really she's gonna have to concentrate to get this, right? 594 00:27:01,280 --> 00:27:02,920 Is the fish, you know what I mean? 595 00:27:02,920 --> 00:27:05,000 Like, really nail that and get the flavour brilliant. 596 00:27:05,000 --> 00:27:07,760 And then the other one is the sauce for the steamed fish. 597 00:27:07,760 --> 00:27:10,720 I think what we're all trying to say here is... 598 00:27:10,720 --> 00:27:12,520 This could go either way. 599 00:27:12,520 --> 00:27:15,160 Got some nice garnishings. 600 00:27:15,160 --> 00:27:19,000 Chillies that we're gonna go with. OK. 601 00:27:19,000 --> 00:27:22,800 We've gone with some sort of an Asian flavour today, 602 00:27:22,800 --> 00:27:24,680 which I did not want to see. 603 00:27:24,680 --> 00:27:26,320 A little Asian salad. 604 00:27:26,320 --> 00:27:28,280 Coconut. 605 00:27:28,280 --> 00:27:30,120 I'm also a bit concerned 606 00:27:30,120 --> 00:27:34,880 because I'm not sure where in Asia these flavours are coming from. 607 00:27:34,880 --> 00:27:36,840 We've got gochujang on the table, 608 00:27:36,840 --> 00:27:38,960 there's mirin from Japan, 609 00:27:38,960 --> 00:27:40,680 there's, you know, sesame oil. 610 00:27:40,680 --> 00:27:44,280 Like, yeah, they're Asian flavours, but from what country? 611 00:27:44,280 --> 00:27:47,400 I just can't believe... we're doing Asian 612 00:27:47,400 --> 00:27:49,440 against guys who cook in an Asian restaurant. 613 00:27:49,440 --> 00:27:51,160 Oh, it's really hard to know. 614 00:27:51,160 --> 00:27:54,160 Like, I don't want to completely go rogue and do my own thing. 615 00:27:54,160 --> 00:27:56,120 So I just think I'm gonna go with it 616 00:27:56,120 --> 00:27:58,000 and hope that the flavours carry us through. 617 00:28:00,440 --> 00:28:02,440 Adi. Hi, Andy. 618 00:28:02,440 --> 00:28:04,280 It's just gonna be a whole fish and rice, 619 00:28:04,280 --> 00:28:07,360 a little salad and sauce for the fish. 620 00:28:07,360 --> 00:28:09,840 JOCK: Have you tasted it? I haven't tasted that yet. 621 00:28:09,840 --> 00:28:12,000 And then this? I don't... 622 00:28:12,000 --> 00:28:13,400 Oof! I don't know. 623 00:28:13,400 --> 00:28:16,640 There was some of that in the... (DRAMATIC MUSIC) 624 00:28:16,640 --> 00:28:19,280 Jock looks pretty worried about the sauce. 625 00:28:19,280 --> 00:28:21,000 I taste it 626 00:28:21,000 --> 00:28:24,360 and it needs a lot of work. 627 00:28:24,360 --> 00:28:26,000 Pretty strong. 628 00:28:26,000 --> 00:28:28,040 Gochujang, we're not gonna use that. 629 00:28:28,040 --> 00:28:30,520 Ketchup manis, no, thank you. 630 00:28:30,520 --> 00:28:33,640 I'm just gonna start adding a few different things into this sauce 631 00:28:33,640 --> 00:28:37,040 and just keep going and keep going until I'm happy with the balance. 632 00:28:39,720 --> 00:28:42,400 That fish just needs a bit of attention. 633 00:28:44,560 --> 00:28:46,000 It's pretty big, the fish. 634 00:28:47,000 --> 00:28:49,680 MELISSA: The most critical part of this cook is in front of you! 635 00:28:49,680 --> 00:28:51,360 15 minutes to go! 636 00:28:51,360 --> 00:28:54,280 (CONTESTANTS CHEER) 637 00:28:54,280 --> 00:28:56,640 DECLAN: Adi is still working on the sauce, 638 00:28:56,640 --> 00:28:59,000 but she needs to get that fish on now 639 00:28:59,000 --> 00:29:01,120 if it's gonna have enough time to cook. 640 00:29:01,120 --> 00:29:03,400 This is stressing me out. Yeah. 641 00:29:18,480 --> 00:29:20,280 I don't know what my other two team members 642 00:29:20,280 --> 00:29:21,920 had planned for this sauce, 643 00:29:21,920 --> 00:29:24,200 but I just need to balance out the flavours. 644 00:29:24,200 --> 00:29:26,480 That fish just needs a bit of attention. 645 00:29:26,480 --> 00:29:29,320 Oh, there's brown sugar as well. Soy sauce. 646 00:29:29,320 --> 00:29:31,280 Adi needs to get that fish on now 647 00:29:31,280 --> 00:29:33,240 if it's gonna have enough time to cook. 648 00:29:34,680 --> 00:29:36,960 Come on. Come on. Come on, Adi. 649 00:29:36,960 --> 00:29:42,040 I've got chillies, lime, soy sauce, sugar, 650 00:29:42,040 --> 00:29:45,160 ginger, garlic, some scallions. 651 00:29:45,160 --> 00:29:47,320 I'm pretty happy with the flavours. 652 00:29:47,320 --> 00:29:50,960 Sweet, sour. It's nice. 653 00:29:50,960 --> 00:29:52,960 But time is getting away from me. 654 00:29:52,960 --> 00:29:55,640 She's stressing me out. Yeah. 655 00:29:55,640 --> 00:29:57,560 Righto. 656 00:29:57,560 --> 00:30:00,520 OK, let's just season this and get it cooking. 657 00:30:01,520 --> 00:30:03,960 The sauce took me longer than I expected 658 00:30:03,960 --> 00:30:06,920 and I know I need to get this fish in the steamer basket. 659 00:30:08,640 --> 00:30:12,400 I hope that I've left enough time. 660 00:30:12,400 --> 00:30:15,480 Mark, Adi, 10 minutes to go! 661 00:30:15,480 --> 00:30:17,360 (ALL CHEER) 662 00:30:17,360 --> 00:30:19,160 ANDY: Come on! MALISSA: Go, Adi! 663 00:30:21,840 --> 00:30:25,320 RUE: Look at the chicken! Oh, yum! 664 00:30:25,320 --> 00:30:27,240 That looks so good! 665 00:30:27,240 --> 00:30:29,160 Oh, my goodness. This looks amazing. 666 00:30:29,160 --> 00:30:31,840 Hey, Mark. How are you? 667 00:30:31,840 --> 00:30:33,760 Mate, the bigger question is, how are you? 668 00:30:33,760 --> 00:30:35,360 There seems to be a lot going on. 669 00:30:35,360 --> 00:30:37,440 What dishes do you think are happening here? 670 00:30:37,440 --> 00:30:39,000 So, soy sauce, I'm gonna deep-fry it. 671 00:30:39,000 --> 00:30:41,680 The first thing in mind is, like, I need to deep-fry the chicken. 672 00:30:41,680 --> 00:30:42,920 Yep. 673 00:30:42,920 --> 00:30:44,880 And then I saw fish on the steamer basket, 674 00:30:44,880 --> 00:30:46,760 so Louis set it up for me 675 00:30:46,760 --> 00:30:49,120 and, like, probably a big feast for everyone. 676 00:30:49,120 --> 00:30:51,840 What's going on with the rice? It's looking a bit dodge in there. 677 00:30:51,840 --> 00:30:53,560 Yeah. (SUSPENSEFUL MUSIC) 678 00:30:53,560 --> 00:30:56,280 You've got a fair bit of work to do to bring this together. 679 00:30:56,280 --> 00:30:57,760 A lot that can go wrong. 680 00:30:57,760 --> 00:31:00,640 When you're doing a lot, that means there's a lot that can go wrong. 681 00:31:00,640 --> 00:31:02,160 Yep. Let's motor, Mark. 682 00:31:02,160 --> 00:31:03,640 Thank you. Let's go. 683 00:31:03,640 --> 00:31:06,200 This rice is overcooked. 684 00:31:06,200 --> 00:31:08,080 I put too much water on it. 685 00:31:10,720 --> 00:31:13,440 Mark, how's the rice? 686 00:31:13,440 --> 00:31:15,480 Yeah, it's overcooked. 687 00:31:15,480 --> 00:31:16,760 Going on the plate? 688 00:31:16,760 --> 00:31:18,880 (DRAMATIC MUSIC) 689 00:31:18,880 --> 00:31:21,040 I'm still trying to fix it, but... 690 00:31:22,440 --> 00:31:23,760 ..let's try. 691 00:31:23,760 --> 00:31:26,840 Time, it just goes really fast. 692 00:31:26,840 --> 00:31:29,320 As I am cooking, I haven't even realised 693 00:31:29,320 --> 00:31:31,480 that I only got a few minutes left. 694 00:31:31,480 --> 00:31:33,000 Two minutes to go! Two minutes! 695 00:31:33,000 --> 00:31:34,960 (CONTESTANTS CHEER AND APPLAUD) 696 00:31:36,200 --> 00:31:38,840 ADI: Everything is down to the wire. 697 00:31:38,840 --> 00:31:40,920 I just need to get this fish on the plate. 698 00:31:40,920 --> 00:31:43,080 I hope it's been cooking for enough time. 699 00:31:45,680 --> 00:31:47,920 Every single element needs to be perfect 700 00:31:47,920 --> 00:31:49,760 if we want to beat Stanley. 701 00:31:49,760 --> 00:31:52,480 Come on, Adi. Come on, Adi! Come on! 702 00:31:52,480 --> 00:31:54,360 60 seconds! 703 00:31:54,360 --> 00:31:56,200 (CONTESTANTS CHEER) 704 00:31:56,200 --> 00:31:57,800 Come on, Mark. 705 00:31:57,800 --> 00:32:02,000 RHIANNON: Oh, that looks so yummy! 706 00:32:02,000 --> 00:32:06,480 Oh, I think he needs to, like, start plating, like, five minutes ago. 707 00:32:08,760 --> 00:32:12,880 MARK: I'm trying to figure out, like, what should I plate first? 708 00:32:12,880 --> 00:32:15,240 I start carving all this chicken. 709 00:32:17,280 --> 00:32:19,920 I grab the fish steaming on the basket 710 00:32:19,920 --> 00:32:21,440 and I put it on the plate. 711 00:32:22,440 --> 00:32:24,880 But I'm a bit worried about the rice. 712 00:32:26,440 --> 00:32:28,600 It would have been nice to put the rice there, 713 00:32:28,600 --> 00:32:32,040 but it's better for me not to put the rice with it 714 00:32:32,040 --> 00:32:34,200 because, you know, it's not really a good one. 715 00:32:34,200 --> 00:32:37,880 Oh, damn, burnt rice. It's annoying, isn't it? 716 00:32:37,880 --> 00:32:40,120 Gantry, let's do this! 717 00:32:40,120 --> 00:32:44,120 ALL: 10, 9, 8, 7, 718 00:32:44,120 --> 00:32:45,840 6, 5, 719 00:32:45,840 --> 00:32:48,320 4, 3, 720 00:32:48,320 --> 00:32:50,000 2, 1! 721 00:32:50,000 --> 00:32:53,160 Relay's done! (APPLAUSE AND CHEERING) 722 00:32:53,160 --> 00:32:55,440 (JOCK LAUGHS) 723 00:32:55,440 --> 00:32:57,000 MALISSA: Well done! 724 00:32:57,000 --> 00:32:59,640 Hey, hey, well done! Good job! 725 00:32:59,640 --> 00:33:02,320 I don't know, I don't know, I don't know. 726 00:33:03,320 --> 00:33:07,280 I fumbled with the rice. It was so good watching this. 727 00:33:07,280 --> 00:33:09,240 Looks good. You got it all done. 728 00:33:09,240 --> 00:33:11,320 It's just the rice I'm missing. 729 00:33:11,320 --> 00:33:13,120 Look, we got it up. DECLAN AND CATH: Yeah. 730 00:33:13,120 --> 00:33:15,920 I just hope that I've cooked the fish properly. 731 00:33:15,920 --> 00:33:16,920 Yeah. 732 00:33:16,920 --> 00:33:19,280 'Cause if that's the thing that makes us lose today, 733 00:33:19,280 --> 00:33:20,680 that's gonna be on me. 734 00:33:20,680 --> 00:33:21,680 No. 735 00:33:21,680 --> 00:33:25,640 Oh, I think we did pretty good with it. Yeah, it looks promising. 736 00:33:25,640 --> 00:33:27,480 'Promising'? 737 00:33:28,480 --> 00:33:29,760 It looks very good! 738 00:33:29,760 --> 00:33:31,840 (LAUGHS) 739 00:33:31,840 --> 00:33:34,400 Mark was maybe too cruisy. 740 00:33:34,400 --> 00:33:37,080 I'm from Mullumbimby, but he was very cruisy, yeah. 741 00:33:37,080 --> 00:33:40,680 But he knows more than me and I feel like I wanna eat it, 742 00:33:40,680 --> 00:33:43,280 so that's always how I judge everything. 743 00:33:43,280 --> 00:33:45,400 Hopefully good enough for the judges. 744 00:33:47,480 --> 00:33:52,200 The old MasterChef Relay made even more interesting by no handover. 745 00:33:52,200 --> 00:33:55,920 A tale of two very different benches today. 746 00:33:55,920 --> 00:33:57,520 Contestants v the pros. 747 00:33:58,800 --> 00:34:01,560 We'd love to taste the dishes by team Stanley! 748 00:34:01,560 --> 00:34:03,800 Yeh-yah! Whoo! 749 00:34:03,800 --> 00:34:05,720 LOUIS: Bringing our food to the judges, 750 00:34:05,720 --> 00:34:08,680 it's Stanley's reputation on the line. 751 00:34:08,680 --> 00:34:11,160 The MasterChef contestants' dish, it looks great. 752 00:34:11,160 --> 00:34:13,320 They chose to, you know, cook Asian 753 00:34:13,320 --> 00:34:15,960 and then they've done a steamed fish as well! 754 00:34:15,960 --> 00:34:17,840 So we're not comparing apples and pears. 755 00:34:17,840 --> 00:34:19,560 We're comparing apples and apples here, 756 00:34:19,560 --> 00:34:23,640 so I think it's anyone's challenge at this point. 757 00:34:36,160 --> 00:34:37,640 on 10 play. 758 00:34:40,200 --> 00:34:42,400 (TENSE MUSIC) 759 00:34:43,600 --> 00:34:45,160 Talk us through your menu. 760 00:34:45,160 --> 00:34:47,720 LOUIS: Well, we did a crispy-skin chicken, 761 00:34:47,720 --> 00:34:49,720 uh, steamed fish, ginger and shallot, 762 00:34:49,720 --> 00:34:52,320 and some steamed Asian greens, bok choy, 763 00:34:52,320 --> 00:34:54,720 just with simply with oyster sauce. 764 00:34:54,720 --> 00:34:57,920 So a little bit of a mix and match with the condiments there. 765 00:34:57,920 --> 00:34:59,600 There's chilli if you like it hot. 766 00:34:59,600 --> 00:35:01,400 Salt if you want it a bit more salty. 767 00:35:01,400 --> 00:35:03,560 The shallot ginger relish just to mellow it out. 768 00:35:03,560 --> 00:35:06,960 Looking at the offering that you guys created in this relay 769 00:35:06,960 --> 00:35:09,720 with no handover whatsoever, are you happy? 770 00:35:09,720 --> 00:35:12,480 Yeah. I feel very proud. 771 00:35:12,480 --> 00:35:15,480 Um, it's something I've always told the boys 772 00:35:15,480 --> 00:35:19,040 to always think of balancing a full meal 773 00:35:19,040 --> 00:35:20,760 rather than a dish. 774 00:35:20,760 --> 00:35:23,800 And when I came out and I saw a few proteins and spices, 775 00:35:23,800 --> 00:35:25,520 I felt really happy. 776 00:35:25,520 --> 00:35:31,360 Um, I have to ask, Asian banquet, Cantonese banquet, no rice? 777 00:35:33,560 --> 00:35:35,560 Oh, Mark's on a keto diet, so he's... 778 00:35:35,560 --> 00:35:37,440 (LAUGHTER) 779 00:35:37,440 --> 00:35:39,040 He's, uh... We call him... 780 00:35:39,040 --> 00:35:41,120 He's from the Philippines, so he's Tito Keto. 781 00:35:41,120 --> 00:35:43,040 Tito Keto! So, yeah, he's my Tito Keto. 782 00:35:43,040 --> 00:35:45,040 Amazing. So he said, "Absolutely not, Louis. 783 00:35:45,040 --> 00:35:47,280 "No. I'm just looking after your health." 784 00:35:48,280 --> 00:35:51,800 No lid on the rice. It had consequences. 785 00:35:51,800 --> 00:35:54,760 You checked it. No good. Didn't serve it. 786 00:35:54,760 --> 00:35:56,400 Yep. 787 00:36:23,880 --> 00:36:25,760 Well, gentlemen... 788 00:36:27,480 --> 00:36:29,000 ..it's delicious. 789 00:36:31,440 --> 00:36:33,160 Perfect cooking on the fish. 790 00:36:33,160 --> 00:36:35,080 It's really, really beautiful. 791 00:36:35,080 --> 00:36:38,360 And, you know, cutting the tail off and trimming it the way you did 792 00:36:38,360 --> 00:36:41,080 just to make sure that it was cooked perfectly, every part of it, 793 00:36:41,080 --> 00:36:44,360 rather than having an overcooked tail piece is very clever. 794 00:36:46,120 --> 00:36:48,960 The sauce is delicate but packed full of flavour 795 00:36:48,960 --> 00:36:52,160 and it complements the flavour of snapper beautifully. 796 00:36:52,160 --> 00:36:53,720 It's so delicious. 797 00:36:53,720 --> 00:36:56,480 Chicken, um, twice cooked, crispy skin, 798 00:36:56,480 --> 00:36:59,680 just with three very simple condiments, you know, ideal. 799 00:36:59,680 --> 00:37:01,040 That is absolutely perfect. 800 00:37:02,520 --> 00:37:05,120 Got the texture of master stock chicken 801 00:37:05,120 --> 00:37:07,280 and then you've got that crispy skin over the top. 802 00:37:07,280 --> 00:37:09,800 Um, I've got no...faults. 803 00:37:09,800 --> 00:37:11,960 Even the sides, the bok choy with the oyster sauce, 804 00:37:11,960 --> 00:37:13,960 I mean, I've got no faults with any of it. 805 00:37:13,960 --> 00:37:16,480 It is all perfectly executed. 806 00:37:16,480 --> 00:37:18,800 Well done, guys. Thanks, Jock. Thank you. 807 00:37:21,080 --> 00:37:24,480 Clean, classic, considerate Cantonese cooking 808 00:37:24,480 --> 00:37:26,280 with modern considerations. 809 00:37:26,280 --> 00:37:28,880 I'm absolutely here for it any day of the week 810 00:37:28,880 --> 00:37:32,640 and that's why you are who you are and you have an amazing team. 811 00:37:32,640 --> 00:37:34,920 The fish is just such a thing of beauty 812 00:37:34,920 --> 00:37:37,000 to have something so clean and simple 813 00:37:37,000 --> 00:37:40,080 and yet so delicate and complex at the same time. 814 00:37:40,080 --> 00:37:43,000 You've managed to balance the holy trinity of all of the flavours 815 00:37:43,000 --> 00:37:46,400 that make Cantonese cuisine perfect right there. 816 00:37:46,400 --> 00:37:48,880 And then, of course, the chicken, beautiful texture on the skin. 817 00:37:48,880 --> 00:37:50,600 Cuisson was absolutely perfect. 818 00:37:50,600 --> 00:37:54,320 And then just having that modern touch of three separate ways 819 00:37:54,320 --> 00:37:57,640 that you can experience the different dimensions of the chicken 820 00:37:57,640 --> 00:38:00,160 and the layers of flavour within that master stock, 821 00:38:00,160 --> 00:38:02,720 it...it's just... it's unstoppable food. 822 00:38:02,720 --> 00:38:04,840 Thank you. Thanks, Mel. 823 00:38:04,840 --> 00:38:07,280 Yeah, there's...there's literally no faults in it at all. 824 00:38:07,280 --> 00:38:08,880 You're not trying to reinvent the wheel here. 825 00:38:08,880 --> 00:38:12,040 It's just simple food done at its absolute best. 826 00:38:12,040 --> 00:38:15,280 Um, you guys are famous for this stuff 827 00:38:15,280 --> 00:38:18,640 and I'm so glad that you've come into the kitchen and really showed off 828 00:38:18,640 --> 00:38:20,960 and that's exactly what you've done, so, well done, fellas. 829 00:38:20,960 --> 00:38:22,520 Well done. 830 00:38:33,160 --> 00:38:35,840 Next up is the contestants. 831 00:38:35,840 --> 00:38:37,440 (GANTRY CONTESTANTS CHEER AND APPLAUD) 832 00:38:39,680 --> 00:38:42,360 ADI: I am starting to get nervous. 833 00:38:42,360 --> 00:38:46,520 The guys from Stanley have just got amazing feedback from the judges. 834 00:38:46,520 --> 00:38:50,000 So, our dish needs to be perfect to get a win. 835 00:38:55,200 --> 00:38:57,960 Alright, Declan, you went first, so... 836 00:38:57,960 --> 00:38:59,680 Yeah. Tell me, what's the dish? 837 00:38:59,680 --> 00:39:02,080 Um, so we've got steamed snapper, 838 00:39:02,080 --> 00:39:05,160 um, and we've got a salad and coconut rice with it. 839 00:39:07,440 --> 00:39:09,200 Adi, having to bring it home, 840 00:39:09,200 --> 00:39:12,080 there's a lot of pressure, obviously, to...to get it right, 841 00:39:12,080 --> 00:39:14,800 to cook the fish really nicely as well. 842 00:39:14,800 --> 00:39:17,040 Do you think you've done a good job? I hope so. 843 00:39:17,040 --> 00:39:19,800 What about the sauce, the dressing for the fish? 844 00:39:19,800 --> 00:39:22,680 I tasted the one on the bench, it was a bit "How you going?" 845 00:39:22,680 --> 00:39:24,440 Did you rectify it? Yeah, I did. 846 00:39:24,440 --> 00:39:27,000 Cool. Alright. Shall we taste it? Please! 847 00:39:28,560 --> 00:39:31,120 (TENSE MUSIC) 848 00:39:51,040 --> 00:40:19,000 (TENSE MUSIC) 849 00:40:19,000 --> 00:40:20,040 The old relay. 850 00:40:20,040 --> 00:40:22,720 We did make it even more tough for you guys 851 00:40:22,720 --> 00:40:25,080 by not having any verbal changeover. 852 00:40:26,080 --> 00:40:28,640 Um, unfortunately, I think it's got the better of you guys. 853 00:40:31,480 --> 00:40:33,720 I'll start with the fish. It's just a tad under. 854 00:40:33,720 --> 00:40:34,720 ADI: OK. 855 00:40:34,720 --> 00:40:38,280 The dressing - it was good. It just needed to be flooded in it. 856 00:40:38,280 --> 00:40:39,600 You know? Yeah. 857 00:40:39,600 --> 00:40:41,200 It should've been in some sort of bowl 858 00:40:41,200 --> 00:40:44,040 so you could've literally just gone absolutely crazy with that dressing 859 00:40:44,040 --> 00:40:45,480 because, yeah, steamed snapper's nice, 860 00:40:45,480 --> 00:40:48,000 but it really needs something to take it to the next level. 861 00:40:48,000 --> 00:40:49,480 Yeah. 862 00:40:49,480 --> 00:40:52,120 The salad - some nice textures in there, some nice flavours in there. 863 00:40:52,120 --> 00:40:56,760 If this was going to be you trying to take down the lords back there... 864 00:40:56,760 --> 00:40:57,880 Yeah. 865 00:40:57,880 --> 00:41:00,520 ..it really needed to be, like, everything needed to be peaking. 866 00:41:00,520 --> 00:41:01,600 Yeah. 867 00:41:03,200 --> 00:41:05,880 I love that you guys throw yourselves into challenges 868 00:41:05,880 --> 00:41:08,440 with so much enthusiasm no matter what it is 869 00:41:08,440 --> 00:41:10,160 because that is to be commended. 870 00:41:10,160 --> 00:41:13,360 It's not easy in this kitchen and that's not lost on us. 871 00:41:13,360 --> 00:41:14,760 Well done, guys. Thanks, guys. 872 00:41:14,760 --> 00:41:16,440 Thanks, guys. Thank you. 873 00:41:16,440 --> 00:41:17,720 ADI: Oh! 874 00:41:20,000 --> 00:41:22,920 Sorry, guys. I can't believe I undercooked it. 875 00:41:26,400 --> 00:41:30,880 The MasterChef Relay is a classic challenge for a reason. 876 00:41:30,880 --> 00:41:35,640 It's exceptionally challenging for both amateurs and professionals. 877 00:41:35,640 --> 00:41:39,920 Both teams put in considerable efforts for today's relay, 878 00:41:39,920 --> 00:41:42,840 but the runaway winners were team Stanley. 879 00:41:42,840 --> 00:41:45,440 (APPLAUSE) 880 00:41:48,240 --> 00:41:50,640 Yeah, they did. 881 00:41:50,640 --> 00:41:52,600 Louis, Ben, Mark, congratulations. 882 00:41:52,600 --> 00:41:55,080 You guys cooked like a well-oiled machine. 883 00:41:55,080 --> 00:41:58,680 All those services spent side by side at Stanley 884 00:41:58,680 --> 00:42:00,600 has definitely set you up for success 885 00:42:00,600 --> 00:42:03,880 and, today, we were the beneficiaries of just that. 886 00:42:04,880 --> 00:42:07,800 We appreciate you guys coming into the MasterChef kitchen 887 00:42:07,800 --> 00:42:12,240 and giving us a glimpse of just how the professionals get it done. 888 00:42:12,240 --> 00:42:14,640 Great work, guys. Thanks so much for coming in. 889 00:42:19,480 --> 00:42:21,680 Of course, this means Cath, Declan and Adi, 890 00:42:21,680 --> 00:42:25,160 you'll be joining the four on the end there in Sunday's elimination. 891 00:42:26,400 --> 00:42:29,280 So, Rue, Theo, Brent... Yeah? (LAUGHS) 892 00:42:29,280 --> 00:42:30,920 ..no more tokens. 893 00:42:30,920 --> 00:42:33,040 It's no secret. You guys have waited long enough. 894 00:42:33,040 --> 00:42:37,120 And tomorrow, it's your turn to take on a bunch of professionals. 895 00:42:37,120 --> 00:42:40,000 And, of course, following the trend of this week, 896 00:42:40,000 --> 00:42:43,720 it will be in another classic MasterChef challenge. 897 00:42:43,720 --> 00:42:46,200 So, go home, put those feet up, get some rest, 898 00:42:46,200 --> 00:42:48,560 come back firing 'cause you're gonna need it. 899 00:42:48,560 --> 00:42:50,320 See you, guys. Thank you. 900 00:42:50,320 --> 00:42:51,680 (BRIGHT MUSIC) 901 00:42:51,680 --> 00:42:53,160 DECLAN: Good job, gents. 902 00:42:53,160 --> 00:42:54,640 LOUIS: Thank you. 903 00:42:54,640 --> 00:42:56,080 MALISSA: Well done! 904 00:42:59,080 --> 00:43:02,000 NARRATOR: Tomorrow night on MasterChef Australia... 905 00:43:02,000 --> 00:43:06,040 From Serai in Melbourne, Ross Magnaye and his team! 906 00:43:06,040 --> 00:43:07,440 Let's go! Yes! 907 00:43:07,440 --> 00:43:11,440 ..it's the last chance to take down the pros 908 00:43:11,440 --> 00:43:13,000 and win immunity. 909 00:43:13,000 --> 00:43:15,160 It's my time to shine. 910 00:43:15,160 --> 00:43:17,000 I've just gotta back myself and go for it. 911 00:43:17,000 --> 00:43:19,000 But... We want to win. 912 00:43:19,000 --> 00:43:20,400 It's a challenge. I'm competitive. 913 00:43:20,400 --> 00:43:21,600 We have to win. 914 00:43:21,600 --> 00:43:23,080 ..it will take one... 915 00:43:23,080 --> 00:43:24,720 RALPH: I'm setting the kitchen on fire. 916 00:43:24,720 --> 00:43:26,400 ..incredible... (SIGHS) 917 00:43:26,400 --> 00:43:27,520 ..balancing act. 918 00:43:27,520 --> 00:43:28,600 ANDY: What's more important, 919 00:43:28,600 --> 00:43:30,480 time or ingredients? 920 00:43:30,480 --> 00:43:31,560 Come on. 921 00:43:31,560 --> 00:43:33,000 MELISSA: Go, Brent! 922 00:43:33,000 --> 00:43:35,000 Captions by Red Bee Media