1 00:00:01,000 --> 00:00:06,480 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:06,480 --> 00:00:08,760 (WHOOPING) Yes! 3 00:00:08,760 --> 00:00:12,160 ..the king of South-East Asian cuisine. 4 00:00:12,160 --> 00:00:13,520 Hey, guys. Hey, Luke. 5 00:00:13,520 --> 00:00:16,680 ..challenged them with some unusual suspects. 6 00:00:16,680 --> 00:00:19,640 So happy you chose durian. 7 00:00:19,640 --> 00:00:21,520 Don't let us down, mate. OK, sure thing, mate. 8 00:00:21,520 --> 00:00:25,560 But they triumphed over the tricky ingredients. 9 00:00:25,560 --> 00:00:29,200 Wow! I think this could be a restaurant quality dish. 10 00:00:29,200 --> 00:00:30,880 JEAN-CHRISOTOPHE: Absolutely superb. 11 00:00:30,880 --> 00:00:34,840 And the MasterChef journey ended for one. 12 00:00:34,840 --> 00:00:38,440 You really are one of a kind and we're going to miss you, man. 13 00:00:40,040 --> 00:00:41,760 Tonight... 14 00:00:41,760 --> 00:00:44,720 ..can our home cooks walk the wok 15 00:00:44,720 --> 00:00:47,760 like this internet sensation? 16 00:00:56,800 --> 00:00:58,680 MAN: Let's go, guys. 17 00:00:58,680 --> 00:01:01,240 WOMAN: Let's do it. WOMAN 2: So excited! 18 00:01:01,240 --> 00:01:02,920 (ALL WHOOP) 19 00:01:05,360 --> 00:01:07,160 Morning, all! Come in, quick. 20 00:01:07,160 --> 00:01:09,040 Pick your favourite bench. 21 00:01:09,040 --> 00:01:12,640 NAT: I walk into the MasterChef kitchen and I see mystery boxes 22 00:01:12,640 --> 00:01:14,600 and I'm like, "It's go time." 23 00:01:14,600 --> 00:01:17,040 Oh! It's so big. 24 00:01:17,040 --> 00:01:19,320 Ah! 25 00:01:19,320 --> 00:01:22,000 They're like double the size they usually are, 26 00:01:22,000 --> 00:01:24,640 and I'm a little confused. 27 00:01:24,640 --> 00:01:27,280 What is under there? Like, a plant? 28 00:01:27,280 --> 00:01:28,400 Ah-ha-ha! 29 00:01:28,400 --> 00:01:33,360 OK, this week is going to be huge... 30 00:01:34,800 --> 00:01:39,320 ..because we are looking at the biggest trends in food 31 00:01:39,320 --> 00:01:40,680 and the people behind them. 32 00:01:42,160 --> 00:01:44,720 So, to kick off the week, 33 00:01:44,720 --> 00:01:49,960 we've brought in a foodie content creator king. 34 00:01:51,160 --> 00:01:57,520 His first clip was watched by 23 million people in one week. 35 00:01:57,520 --> 00:01:59,600 What?! (WHISTLING) 36 00:01:59,600 --> 00:02:06,360 His food-based videos have more than 1.2 billion views. 37 00:02:06,360 --> 00:02:08,440 Who do you think it is? 38 00:02:08,440 --> 00:02:12,560 Online, he's known as Dim Sim Lim. 39 00:02:12,560 --> 00:02:15,200 (CHEERING) 40 00:02:16,960 --> 00:02:20,360 Welcome, Vincent Yeow Lim! 41 00:02:20,360 --> 00:02:21,840 (CHEERING) 42 00:02:21,840 --> 00:02:24,040 (WHOOPING) 43 00:02:29,080 --> 00:02:32,720 Oh, my God! 44 00:02:34,400 --> 00:02:36,880 I know him from watching his reels on Instagram. 45 00:02:36,880 --> 00:02:39,560 This is how you make the best Singapore noodles. 46 00:02:39,560 --> 00:02:41,080 Sizzling Mongolian beef. 47 00:02:41,080 --> 00:02:42,240 Honey king prawns. 48 00:02:42,240 --> 00:02:43,400 Flying chow man. 49 00:02:43,400 --> 00:02:44,640 Hey, how are you going? 50 00:02:44,640 --> 00:02:48,960 He is someone who specialises with cooking Chinese food. 51 00:02:48,960 --> 00:02:51,400 Just love him. Yeah, so excited. 52 00:02:51,400 --> 00:02:53,680 Welcome to the MasterChef kitchen, Vincent. 53 00:02:53,680 --> 00:02:55,600 Thank you. Excited to be here. 54 00:02:55,600 --> 00:02:57,360 The Wolf of Wok Street. 55 00:02:57,360 --> 00:02:59,640 (ALL LAUGH) He knows, he knows. 56 00:02:59,640 --> 00:03:00,880 Yeah. 57 00:03:00,880 --> 00:03:03,480 How did the name Wolf of Wok Street come about? 58 00:03:03,480 --> 00:03:06,360 One day, like, an article writing about me, and they just, you know, 59 00:03:06,360 --> 00:03:07,720 captioned it, 'The Wolf of Wok Street.' 60 00:03:07,720 --> 00:03:10,040 And I was like, "Hey, that's pretty cool." 61 00:03:10,040 --> 00:03:11,320 I'm into that. Yeah. 62 00:03:11,320 --> 00:03:13,960 I put a, you know, neon sign at the back of my kitchens. 63 00:03:13,960 --> 00:03:16,040 And then ever since then it's just like, 64 00:03:16,040 --> 00:03:17,920 "Oh, Wolf of Wok Street, that guy." 65 00:03:17,920 --> 00:03:19,120 Yeah, yeah. Yeah. 66 00:03:20,320 --> 00:03:22,360 Alright, Vincent, I think it's time. 67 00:03:23,480 --> 00:03:24,760 Alright, guys... 68 00:03:25,840 --> 00:03:27,360 ..lift your lids! 69 00:03:27,360 --> 00:03:28,880 Whoo! Let's go! 70 00:03:28,880 --> 00:03:31,080 (GASPING AND LAUGHTER) 71 00:03:34,160 --> 00:03:35,280 Surprise! 72 00:03:35,280 --> 00:03:38,520 Today's mystery box is actually a mystery wok. 73 00:03:38,520 --> 00:03:44,120 I love woks. It's something I use when I want dinner in 15 minutes. 74 00:03:44,120 --> 00:03:45,440 Amazing tool. 75 00:03:47,080 --> 00:03:49,840 Pezza, it's not a guitar, yeah. (LAUGHTER) 76 00:03:49,840 --> 00:03:51,440 We don't have these in Tasmania. 77 00:03:51,440 --> 00:03:53,400 (LAUGHTER) 78 00:03:55,280 --> 00:03:57,400 Well, Vincent, can you give us a wok show? 79 00:03:57,400 --> 00:04:00,320 Oh, absolutely, 100%. I'm going to give you a wok show. 80 00:04:00,320 --> 00:04:02,080 (CHEERING) 81 00:04:02,080 --> 00:04:03,720 Let's do it. 82 00:04:03,720 --> 00:04:06,360 This is sick. Like, a proper masterclass vibes. 83 00:04:06,360 --> 00:04:08,880 Alright, now I'm going to show you guys how to cook 84 00:04:08,880 --> 00:04:10,640 my flying lobster noodles. 85 00:04:10,640 --> 00:04:12,840 Yes. Yum. 86 00:04:12,840 --> 00:04:14,360 Oh, I'm hungry already. 87 00:04:14,360 --> 00:04:18,440 So this is what I really like about a wok is that it's not only used 88 00:04:18,440 --> 00:04:21,600 for stir fries, I can use it to deep-fry, I can use it to steam. 89 00:04:21,600 --> 00:04:24,920 I can do everything just with this one utensil. 90 00:04:24,920 --> 00:04:26,360 We've got our takeaway chopsticks. 91 00:04:29,360 --> 00:04:32,520 So what I'm doing here is I'm rolling the noodles 92 00:04:32,520 --> 00:04:34,320 into the chopsticks. 93 00:04:38,000 --> 00:04:39,400 Twist... 94 00:04:41,360 --> 00:04:43,240 Oh, he's going to do fried noodles. 95 00:04:43,240 --> 00:04:45,960 Whoa! That's so clever. 96 00:04:45,960 --> 00:04:47,200 So cool, yeah. 97 00:04:48,360 --> 00:04:50,840 OK, so I'm just throwing a piece of noodle in there to test 98 00:04:50,840 --> 00:04:52,320 how hot the oil is. 99 00:04:52,320 --> 00:04:56,080 Because if it's too hot, the noodles are going to burn before it flies. 100 00:04:56,080 --> 00:04:57,880 And if it's not hot enough, 101 00:04:57,880 --> 00:04:59,680 it's going to fall down before it flies. 102 00:05:01,200 --> 00:05:03,280 And it's about hot enough. 103 00:05:03,280 --> 00:05:04,920 Oh! 104 00:05:04,920 --> 00:05:06,600 Yeah, baby. (SIZZLING) 105 00:05:06,600 --> 00:05:09,200 Oh, wow! Look, it's changing colour. 106 00:05:10,400 --> 00:05:12,040 Sizzle. 107 00:05:12,040 --> 00:05:13,480 I'm just cooling down the noodle now. 108 00:05:13,480 --> 00:05:16,000 Once it cools down, it's gonna crisp. 109 00:05:16,000 --> 00:05:17,280 And hopefully... 110 00:05:23,200 --> 00:05:24,240 ..fly. 111 00:05:24,240 --> 00:05:26,400 (WHOOPING AND APPLAUSE) 112 00:05:28,880 --> 00:05:30,840 You're a wizard, Vincent. 113 00:05:30,840 --> 00:05:34,280 He's the Harry Woker of the MasterChef kitchen. 114 00:05:34,280 --> 00:05:36,760 Alright, that was the hard part. Now it's the fun part. 115 00:05:36,760 --> 00:05:38,480 (CHUCKLING) 116 00:05:38,480 --> 00:05:40,440 Wok at maximum heat, 117 00:05:40,440 --> 00:05:45,040 oil, ginger, spring onions and garlic in the wok. 118 00:05:46,200 --> 00:05:47,520 Pippies in the wok. 119 00:05:47,520 --> 00:05:50,960 Oh, God, smell! 120 00:05:50,960 --> 00:05:55,760 It is so theatrical and so extra. 121 00:05:55,760 --> 00:05:57,200 (GASPING) 122 00:05:57,200 --> 00:06:00,080 You're cooking lobster, you do it big, you do it bold. 123 00:06:00,080 --> 00:06:02,120 You put some noodles in the air. 124 00:06:02,120 --> 00:06:03,520 Stunning! 125 00:06:03,520 --> 00:06:07,120 And now we add a little bit of YumYum. 126 00:06:07,120 --> 00:06:08,960 (WHOOPING) 127 00:06:10,880 --> 00:06:12,400 Ah. 128 00:06:13,400 --> 00:06:14,480 Actually... 129 00:06:14,480 --> 00:06:16,040 ..a little bit more YumYum. 130 00:06:16,040 --> 00:06:17,400 (LAUGHTER) 131 00:06:17,400 --> 00:06:18,480 Now we serve. 132 00:06:18,480 --> 00:06:21,320 We've got our flying noodles, one on each side. 133 00:06:21,320 --> 00:06:22,520 So dope. 134 00:06:22,520 --> 00:06:24,640 Our lobster head straight in the middle. 135 00:06:24,640 --> 00:06:25,840 MAN: Oh, yeah, that looks good. 136 00:06:27,400 --> 00:06:29,600 Now we've got our lobster meat. 137 00:06:29,600 --> 00:06:30,600 Oh. 138 00:06:30,600 --> 00:06:34,120 My God, I'm literally salivating. I am. 139 00:06:34,120 --> 00:06:36,560 I want to eat this. 140 00:06:36,560 --> 00:06:39,120 I can definitely see why this dish went viral 141 00:06:39,120 --> 00:06:42,080 because, for starters, my mouth is, like, drooling. 142 00:06:42,080 --> 00:06:44,240 And there you have it. My flying lobster noodles. 143 00:06:44,240 --> 00:06:46,120 (WHOOPING AND APPLAUSE) 144 00:06:48,560 --> 00:06:51,160 It's a salivating mess, my mouth. 145 00:06:51,160 --> 00:06:54,640 Well, you've seen what the Wolf of Wok Street can do. 146 00:06:54,640 --> 00:06:56,960 Now it is your turn. 147 00:06:56,960 --> 00:06:58,360 My God, exciting. 148 00:06:58,360 --> 00:07:00,760 You'll have a total of 75 minutes. 149 00:07:00,760 --> 00:07:03,960 Bring us a dish with at least one element 150 00:07:03,960 --> 00:07:06,360 that has been made using the wok. 151 00:07:06,360 --> 00:07:10,360 The bottom four dishes will go straight through 152 00:07:10,360 --> 00:07:13,000 to tomorrow's pressure test. Oh! 153 00:07:13,000 --> 00:07:15,120 (EXHALES SHARPLY) 154 00:07:15,120 --> 00:07:17,920 So, you ready to show us 'wok' you got? 155 00:07:17,920 --> 00:07:20,440 (LAUGHTER) Andy! 156 00:07:20,440 --> 00:07:22,680 I reckon, Vincent, mate, send them off. 157 00:07:22,680 --> 00:07:23,760 You can do the honours. 158 00:07:23,760 --> 00:07:25,800 I've always wanted to do this. 159 00:07:25,800 --> 00:07:28,280 Well, now's the time! Now's your time. 160 00:07:28,280 --> 00:07:32,000 Alright, guys, your time starts now! 161 00:07:32,000 --> 00:07:33,360 (CHEERING) 162 00:07:35,080 --> 00:07:36,760 WOMAN: Go, go, go, go, go, go! 163 00:07:40,960 --> 00:07:42,800 SNEZANA: Like a crazy house! 164 00:07:42,800 --> 00:07:46,520 Birdseye chilli, some green chillies as well. 165 00:07:46,520 --> 00:07:48,520 MAN: Soy sauce. 166 00:07:48,520 --> 00:07:50,440 GILLIAN: Oh, my God, I hope there's more snapper. 167 00:07:50,440 --> 00:07:52,600 Today I'm making a whole fried snapper, 168 00:07:52,600 --> 00:07:55,360 which is going to be marinated in turmeric and lemongrass. 169 00:07:55,360 --> 00:07:57,320 I'm going to serve that with a fragrant rice 170 00:07:57,320 --> 00:07:58,480 and a pineapple nuoc cham. 171 00:07:59,920 --> 00:08:02,400 I'm making what's called a Sri Lankan hopper. 172 00:08:02,400 --> 00:08:07,560 It's a rice flour pancake that's, um, in the shape of a bowl 173 00:08:07,560 --> 00:08:09,960 with a snapper. 174 00:08:09,960 --> 00:08:12,200 I enjoy eating a lot of wok cooking, 175 00:08:12,200 --> 00:08:13,800 so, uh, don't necessarily 176 00:08:13,800 --> 00:08:16,480 cook a lot of it at home, 177 00:08:16,480 --> 00:08:18,320 but, you know, excited about this. 178 00:08:19,280 --> 00:08:22,760 ALEX: Today I am doing a smoked salmon. 179 00:08:22,760 --> 00:08:25,520 Got some tea, got some different spice, I'm going to smoke off. 180 00:08:25,520 --> 00:08:28,040 I'm totally ready to wok'n'roll! Bring it. 181 00:08:31,480 --> 00:08:36,400 I am so pumped about having Vincent here because I love your cooking 182 00:08:36,400 --> 00:08:39,400 and having this mystery box - a wok. 183 00:08:39,400 --> 00:08:42,600 I want to educate the world about something that I grew up with. 184 00:08:42,600 --> 00:08:45,240 You know, by showing it out there and doing it more and more, 185 00:08:45,240 --> 00:08:48,840 hopefully, you know, one day everyone will grow up using woks. 186 00:08:48,840 --> 00:08:50,600 Yeah, it's fantastic. 187 00:08:50,600 --> 00:08:54,800 I've got to say, at home, my little one, Jack, who is 11, 188 00:08:54,800 --> 00:08:58,000 is a fan of yours, and he's walking about all the time. 189 00:08:58,000 --> 00:08:59,240 He loves it. 190 00:08:59,240 --> 00:09:03,240 It is really versatile, so I actually steam in mine more than anything. 191 00:09:03,240 --> 00:09:06,840 Stir fry is just one of the ways you can use it. 192 00:09:06,840 --> 00:09:08,920 At the end of the day, we are looking for the bottom four dishes 193 00:09:08,920 --> 00:09:10,400 to go into tomorrow's pressure test. 194 00:09:10,400 --> 00:09:12,040 And, you know, it's the old saying, 195 00:09:12,040 --> 00:09:14,640 you play with fire, some people get burned. 196 00:09:18,400 --> 00:09:19,400 HARRY: Right. 197 00:09:20,520 --> 00:09:24,000 I'm not, like, a wok novice, you know, I've got a wok at home. 198 00:09:24,000 --> 00:09:25,320 I've wok'd before. 199 00:09:25,320 --> 00:09:28,080 I normally cook some stir fries in it. 200 00:09:28,080 --> 00:09:29,200 Yeah, I love woks. 201 00:09:29,200 --> 00:09:33,600 So today I'm making mapo tofu, or my version of it. 202 00:09:33,600 --> 00:09:36,640 Instead of having the tofu through the mapo and the sauce, 203 00:09:36,640 --> 00:09:40,800 I'm going to steam, like, a tofu custard and then serve the sauce 204 00:09:40,800 --> 00:09:45,120 with the ground pork on top of that with a beautiful vibrant 205 00:09:45,120 --> 00:09:47,320 coriander and spring onion oil. 206 00:09:47,320 --> 00:09:52,520 Mapo takes a while to get, you know, depth and body in the sauce. 207 00:09:52,520 --> 00:09:55,800 There's quite, like, a rich and, you know, savoury salty dish, 208 00:09:55,800 --> 00:09:58,880 but having the silken tofu balances it out 209 00:09:58,880 --> 00:10:00,880 but also provides other textures. 210 00:10:00,880 --> 00:10:03,880 So I need to make sure that this tofu custard sets. 211 00:10:03,880 --> 00:10:07,000 I think timing is going to be critical with this dish. 212 00:10:09,160 --> 00:10:11,160 Oh, look... 213 00:10:11,160 --> 00:10:12,440 PHONE: I'm at my restaurant today. 214 00:10:12,440 --> 00:10:15,400 I'm gonna teach you how to make an Australian Chinese favourite... Its DimSimLim! 215 00:10:15,400 --> 00:10:17,280 ..honey chicken. 216 00:10:17,280 --> 00:10:19,360 Two parts self-raising, one part cornflour, 217 00:10:19,360 --> 00:10:20,800 soda water into the bowl. 218 00:10:20,800 --> 00:10:22,400 And look, this one... 219 00:10:22,400 --> 00:10:28,520 I don't know when he posted this, but he's already got 219,000 likes 220 00:10:28,520 --> 00:10:31,800 and 75,000 people have bookmarked it. 221 00:10:31,800 --> 00:10:33,280 Oh, my God! Look at that. 222 00:10:35,040 --> 00:10:36,880 Tasty! Yeah, it's tasty. 223 00:10:38,120 --> 00:10:40,200 I think this challenge plays to my strength. 224 00:10:40,200 --> 00:10:41,200 It's cooking in a wok. 225 00:10:41,200 --> 00:10:44,280 I feel comfortable, just super excited. 226 00:10:44,280 --> 00:10:46,920 It reminds me of my family a lot. 227 00:10:46,920 --> 00:10:50,280 My grandma specifically almost only cooks in a wok. 228 00:10:50,280 --> 00:10:51,920 So, here we go. 229 00:10:53,280 --> 00:10:55,240 Mimi. How are you guys? 230 00:10:55,240 --> 00:10:56,480 Hello, hello. How are you doing? 231 00:10:56,480 --> 00:10:58,320 Um, massive... Oh, my God! 232 00:10:58,320 --> 00:11:01,000 Massive, massive fan, by the way. 233 00:11:01,000 --> 00:11:03,240 So, what's the dish? 234 00:11:03,240 --> 00:11:07,720 I'm making a turnip cake eggs Benedict. 235 00:11:07,720 --> 00:11:09,680 Wow! Breakfast on steroids! 236 00:11:09,680 --> 00:11:11,200 Yum! Yeah! 237 00:11:11,200 --> 00:11:13,280 Turnip cake eggs Benedict. 238 00:11:13,280 --> 00:11:16,080 Breakfast on steroids! That is very, very creative. 239 00:11:16,080 --> 00:11:19,120 It's also something that I could see going viral, as well. 240 00:11:19,120 --> 00:11:20,200 Oh, 100%. 100%. 241 00:11:20,200 --> 00:11:22,200 I hope you like it. Yeah. 242 00:11:22,200 --> 00:11:23,440 Use of the wok... Yeah. 243 00:11:23,440 --> 00:11:25,160 ..where are we at? 244 00:11:25,160 --> 00:11:28,600 So, I tossed the turnip cake mixture in there. 245 00:11:28,600 --> 00:11:29,640 Ah, OK, so... 246 00:11:29,640 --> 00:11:31,560 It's already steaming and gone away. 247 00:11:31,560 --> 00:11:34,080 Wow. So, speedy with it, speedy. 248 00:11:34,080 --> 00:11:35,680 I hope that you can pull this together, 249 00:11:35,680 --> 00:11:37,760 'cause I think, concept-wise, it's a ten, 250 00:11:37,760 --> 00:11:39,800 but it doesn't mean anything if it's not executed well. 251 00:11:39,800 --> 00:11:40,840 Yep. Good luck! 252 00:11:40,840 --> 00:11:42,200 Yep, yep, yep, yep, yep. Thank you. 253 00:11:44,720 --> 00:11:47,720 Oh, I'm feeling super confident about this one! (LAUGHS) 254 00:11:47,720 --> 00:11:50,360 It's a fun recipe and it's my day! 255 00:11:56,320 --> 00:11:57,560 A wok! 256 00:11:59,840 --> 00:12:03,240 I, um... Yeah, I don't really work with woks, 257 00:12:03,240 --> 00:12:06,520 but, yeah, sort of stumped me a little bit. 258 00:12:07,520 --> 00:12:08,800 We're not, uh... 259 00:12:08,800 --> 00:12:11,680 We're not real big wok-users at home, that's for sure! 260 00:12:13,280 --> 00:12:15,480 What's the best oil for frying? 261 00:12:15,480 --> 00:12:18,160 Canola. Why not? Let's go with that then. 262 00:12:20,400 --> 00:12:22,520 At this stage, what's going through my mind is 263 00:12:22,520 --> 00:12:24,240 "what am I going to cook?" 264 00:12:24,240 --> 00:12:27,120 I'm really starting to worry where I go with this. 265 00:12:27,120 --> 00:12:28,320 What am I doing? 266 00:12:44,240 --> 00:12:48,040 I'm quite confident using a wok. I do stir-fries a few times a week. 267 00:12:48,040 --> 00:12:50,640 Just that wok just brings all that flavour out. 268 00:12:51,760 --> 00:12:54,240 After I see DimSimLim pour hot oil 269 00:12:54,240 --> 00:12:56,320 over his flying noodles, 270 00:12:56,320 --> 00:12:57,800 my mind just goes bang! 271 00:12:57,800 --> 00:13:02,160 My dish is Szechuan-style sweet-and-sour fish. 272 00:13:02,160 --> 00:13:04,120 I've fried fish in the wok before, 273 00:13:04,120 --> 00:13:07,000 but not with this kind of presentation. 274 00:13:07,000 --> 00:13:09,520 I want to have all the sides of the fish opening up, 275 00:13:09,520 --> 00:13:10,560 with all the flaps, 276 00:13:10,560 --> 00:13:12,720 and it's something that usually isn't seen, 277 00:13:12,720 --> 00:13:14,880 spooning the fried oil, holding it all up - 278 00:13:14,880 --> 00:13:16,400 bit of theatrics involved in that. 279 00:13:16,400 --> 00:13:18,800 I've eaten this fish many times, 280 00:13:18,800 --> 00:13:20,320 and I've always wondered how to do it. 281 00:13:20,320 --> 00:13:22,800 And then as soon as I saw DimSimLim do it that way, 282 00:13:22,800 --> 00:13:24,720 I'm like, "That's the way that they do it." 283 00:13:24,720 --> 00:13:29,360 The work involved is trying to get the perfect flaps open on the fish 284 00:13:29,360 --> 00:13:31,680 and frying them so they set in place. 285 00:13:31,680 --> 00:13:34,120 If they don't set in place, it's still going to be floppy, 286 00:13:34,120 --> 00:13:37,360 so I really need to get that part right today. 287 00:13:41,320 --> 00:13:42,840 This thing is not working. 288 00:13:46,040 --> 00:13:47,560 GILLIAN: Poppin' bottles since '92! 289 00:13:47,560 --> 00:13:49,560 (LAUGHTER) 290 00:13:52,520 --> 00:13:54,640 No. Oh... 291 00:13:56,080 --> 00:13:57,960 That's actually a good point. 292 00:14:01,000 --> 00:14:02,920 Hey, Snez! Hello. Hi. 293 00:14:02,920 --> 00:14:04,800 Hi, Vincent. Nice to meet you! How are you? 294 00:14:04,800 --> 00:14:07,160 Wok day. How you going? I know. I love it. 295 00:14:07,160 --> 00:14:10,040 I actually cook a lot with the wok, but quick stuff, like, with kids, 296 00:14:10,040 --> 00:14:11,320 10, 15 minutes, nothing fancy. 297 00:14:11,320 --> 00:14:14,360 So, I'm trying to do, kind of, more elevated dish today. 298 00:14:14,360 --> 00:14:15,920 It's going to be, kind of, Chinese steamed fish 299 00:14:15,920 --> 00:14:17,640 with all the usual herbs and aromatics, 300 00:14:17,640 --> 00:14:20,240 but they're going to be wrapped in these beautiful parcels. 301 00:14:20,240 --> 00:14:23,360 Then you cut in and there's this beautiful broth that goes in. 302 00:14:23,360 --> 00:14:24,360 What's the sauce? 303 00:14:24,360 --> 00:14:27,040 So, sauce is orange, lemon - squeezed - 304 00:14:27,040 --> 00:14:29,240 bit of soy sauce, bit of sesame oil. 305 00:14:29,240 --> 00:14:31,800 OK, right. What are we thinking? 306 00:14:31,800 --> 00:14:33,720 There was a lot to take in there. (LAUGHS) 307 00:14:33,720 --> 00:14:35,840 I know! It's 'cause I talk like, "La-la-la-la-la-la-la!" 308 00:14:35,840 --> 00:14:36,880 So, yeah, so... OK. 309 00:14:36,880 --> 00:14:38,120 It's also really risky, as well, 310 00:14:38,120 --> 00:14:40,120 'cause you're wrapping the fish inside. 311 00:14:40,120 --> 00:14:41,880 Yes. You don't know if it's going to be cooked. 312 00:14:41,880 --> 00:14:44,000 Yes. Good luck. Ah, man! 313 00:14:44,000 --> 00:14:45,080 Are you questioning this? 314 00:14:45,080 --> 00:14:46,800 No, I'm not questioning... We are wishing you luck. 315 00:14:46,800 --> 00:14:48,280 I'm wishing you luck. Ah! (LAUGHS) 316 00:14:50,880 --> 00:14:52,840 I'm Serbian and everyone in Serbia... 317 00:14:52,840 --> 00:14:55,600 Everything is wrapped in cabbage leaves, so... 318 00:14:55,600 --> 00:14:57,800 I'm worried about the cooking of the fish. 319 00:14:57,800 --> 00:15:00,720 Oh, my God, what am I doing? 320 00:15:00,720 --> 00:15:03,520 Like, if this fish is undercooked, 321 00:15:03,520 --> 00:15:06,240 it's me in the bottom for elimination tomorrow, 322 00:15:06,240 --> 00:15:08,720 or, if it's overcooked, same thing. 323 00:15:08,720 --> 00:15:10,720 We got this, Darrsh, huh? Oh! 324 00:15:10,720 --> 00:15:12,360 Have you got it? That's the question, Snez. 325 00:15:12,360 --> 00:15:14,200 I don't think so! 326 00:15:14,200 --> 00:15:15,720 I feel like you're calm and collected. 327 00:15:15,720 --> 00:15:18,720 I just ruining your Zen here! (LAUGHS) 328 00:15:18,720 --> 00:15:21,160 I'm going to be making a katsu chicken curry. 329 00:15:21,160 --> 00:15:22,760 I don't know how I feel at the moment. 330 00:15:22,760 --> 00:15:24,760 I'm not super familiar with wok-cooking. 331 00:15:24,760 --> 00:15:27,000 I'm fairly comfortable with wok-cooking. 332 00:15:27,000 --> 00:15:28,720 I have a wok at home, 333 00:15:28,720 --> 00:15:31,320 but today I'm not doing any Chinese dish at all. 334 00:15:31,320 --> 00:15:34,080 I'm going full opposite, full Western. 335 00:15:34,080 --> 00:15:36,720 I'm making British-style fish and chips. 336 00:15:36,720 --> 00:15:39,640 I have used woks before, basic stir-fries. 337 00:15:39,640 --> 00:15:42,000 I don't want to do a basic stir-fry today, 338 00:15:42,000 --> 00:15:44,640 because that would be just a little dull. 339 00:15:44,640 --> 00:15:47,160 So, I'm doing a tea-smoked duck 340 00:15:47,160 --> 00:15:49,840 and I'm doing a beautiful, sweet-and-sour sauce with it. 341 00:15:49,840 --> 00:15:50,880 Can you look at me? 342 00:15:50,880 --> 00:15:52,640 I think you've got turmeric on your face! 343 00:15:52,640 --> 00:15:54,160 Oh, my good... There's turmeric everywhere. 344 00:15:54,160 --> 00:15:55,320 Where is it? Right there. 345 00:15:55,320 --> 00:15:56,360 Oh, my God! 346 00:15:56,360 --> 00:15:57,880 Great! Love that for me! 347 00:15:57,880 --> 00:15:59,920 It's gonna blend into the brown, it's fine. 348 00:16:02,680 --> 00:16:04,480 My mind's started to work now 349 00:16:04,480 --> 00:16:06,560 and them juices are starting to flow, 350 00:16:06,560 --> 00:16:09,680 and I'm starting to think, you know, we can do something with this wok. 351 00:16:10,680 --> 00:16:13,720 I'm inspired by Vincent cooking with lobster. 352 00:16:13,720 --> 00:16:16,040 I remember watching on Facebook 353 00:16:16,040 --> 00:16:19,760 a Michelin Star chef in Bangkok, Jay Fai. 354 00:16:19,760 --> 00:16:22,840 I can just remember her making this crab omelette. 355 00:16:22,840 --> 00:16:24,400 That's going through my head 356 00:16:24,400 --> 00:16:26,240 that that's what I'm going to try and do today. 357 00:16:26,240 --> 00:16:29,600 Pezza, sorry about having no electric woks for you today! 358 00:16:29,600 --> 00:16:31,920 That's alright, Poh! What are you making? 359 00:16:31,920 --> 00:16:35,760 Today, I'm trying to put my spin on Jay Fai's crab omelette. 360 00:16:35,760 --> 00:16:37,600 Oh! 361 00:16:37,600 --> 00:16:40,040 So, big one... Big change for Pezza today. 362 00:16:40,040 --> 00:16:41,880 I'm going to lay the omelette out. 363 00:16:41,880 --> 00:16:44,360 Obviously, fill it with plenty of that luscious lobster, 364 00:16:44,360 --> 00:16:46,520 and then just fold it, deep-fry it in the wok. 365 00:16:46,520 --> 00:16:48,520 That's quite a risky dish 366 00:16:48,520 --> 00:16:51,960 because it could potentially fill with oil. 367 00:16:51,960 --> 00:16:55,240 Yep. You have to be so careful. 368 00:16:55,240 --> 00:16:56,520 Yep. Yeah. But... 369 00:16:56,520 --> 00:16:58,960 There's got to be risks in this game though, you know that. 370 00:16:58,960 --> 00:17:01,480 So, um, I just hope I can do it. 371 00:17:01,480 --> 00:17:02,800 Yeah. This is new for me. 372 00:17:02,800 --> 00:17:05,040 She's been doing it for 50 years and got it mastered... 373 00:17:05,040 --> 00:17:06,080 Yeah. 374 00:17:06,080 --> 00:17:08,680 ..I've been doing it for one day so let's see how I go! 375 00:17:10,080 --> 00:17:12,160 At least I'm going in with a bang, so... 376 00:17:12,160 --> 00:17:13,400 I love it, I love it! 377 00:17:13,400 --> 00:17:15,480 Alright, well, I really love the dish, 378 00:17:15,480 --> 00:17:17,120 so let's see if you can pull it off. 379 00:17:17,120 --> 00:17:18,800 Good luck, Pezza. Thanks, Poh. 380 00:17:20,440 --> 00:17:22,800 Look, to me, I reckon I've nailed the brief. 381 00:17:22,800 --> 00:17:25,840 They want something cooked in a wok, it's being cooked in a wok. 382 00:17:27,400 --> 00:17:30,280 VINCENT: Alright, guys, it's starting to smell pretty good. 383 00:17:30,280 --> 00:17:32,960 We got 45 minutes left. 384 00:17:32,960 --> 00:17:34,600 There he is! (CHEERING AND APPLAUSE) 385 00:17:38,560 --> 00:17:39,640 Argh! 386 00:17:39,640 --> 00:17:43,880 Oh, my God, so much to do, so much to do. 387 00:17:46,640 --> 00:17:47,960 Yeah, it's the right one. 388 00:17:47,960 --> 00:17:49,240 Now we're talking. 389 00:17:51,480 --> 00:17:53,040 At the moment, the mapo sauce is beautiful, 390 00:17:53,040 --> 00:17:54,960 it's simmering away. 391 00:17:55,960 --> 00:17:59,080 I need this sauce super rich and decadent, 392 00:17:59,080 --> 00:18:00,840 but it takes time. 393 00:18:00,840 --> 00:18:02,440 Harry! Hello, Poh. 394 00:18:02,440 --> 00:18:03,880 How are you going today? I'm so good. 395 00:18:03,880 --> 00:18:05,040 What are you making? 396 00:18:05,040 --> 00:18:08,040 So, today I'm making my version of mapo tofu. 397 00:18:08,040 --> 00:18:09,960 (GASPS) That's one of my favourite dishes! 398 00:18:09,960 --> 00:18:12,000 Instead of having the silken tofu mixed into the sauce, 399 00:18:12,000 --> 00:18:14,520 I'm going to do a steamed tofu custard in the wok, 400 00:18:14,520 --> 00:18:15,680 and then serve the sauce 401 00:18:15,680 --> 00:18:18,440 with a nice coriander and spring onion oil on top of that. 402 00:18:18,440 --> 00:18:20,040 Is there anything that you're concerned about 403 00:18:20,040 --> 00:18:21,080 with this dish? 404 00:18:21,080 --> 00:18:22,680 Yeah, just time. 405 00:18:22,680 --> 00:18:26,480 And, also, the texture of the, you know, tofu custard. 406 00:18:26,480 --> 00:18:29,600 Alright. Good luck, Harry. Thanks, Poh. See ya. 407 00:18:30,840 --> 00:18:33,200 My mapo sauce is taking up so much time 408 00:18:33,200 --> 00:18:35,200 to get that depth of flavour. 409 00:18:36,640 --> 00:18:41,200 But I also need to get this tofu custard mixed together and set. 410 00:18:42,640 --> 00:18:44,080 I'm just really worried 411 00:18:44,080 --> 00:18:45,920 that I'm not going to get this dish finished. 412 00:18:56,160 --> 00:18:59,480 I've always got a whole Asian grocer set up at my station. 413 00:18:59,480 --> 00:19:01,600 Oh, mate! I wouldn't want it any other way, to be honest! 414 00:19:01,600 --> 00:19:02,920 I know! 415 00:19:04,720 --> 00:19:08,520 I'm pushing boundaries by making turnip cake eggs benedict in a wok, 416 00:19:08,520 --> 00:19:12,280 but then bringing that, sort of, MasterChef French cooking element 417 00:19:12,280 --> 00:19:14,040 to it and making it interesting. 418 00:19:14,040 --> 00:19:17,040 My turnip cake is done, I need to fry that, 419 00:19:17,040 --> 00:19:18,520 and then poached egg 420 00:19:18,520 --> 00:19:21,960 and then, to accompany it, some glazed mushrooms. 421 00:19:21,960 --> 00:19:26,720 I'm currently working on my scallop, yuzu sake hollandaise. 422 00:19:26,720 --> 00:19:28,200 Your standard hollandaise sauce, 423 00:19:28,200 --> 00:19:29,600 it's delicious, it's a butter sauce, 424 00:19:29,600 --> 00:19:32,080 and it's got a little brightness from lemon. 425 00:19:32,080 --> 00:19:34,880 So instead of lemon, I'm thinking yuzu. 426 00:19:34,880 --> 00:19:37,600 And to bring that saltiness to the sauce, 427 00:19:37,600 --> 00:19:40,280 I'm definitely sticking with the dried scallops 428 00:19:40,280 --> 00:19:42,880 because standardly when you eat turnip cake, 429 00:19:42,880 --> 00:19:44,680 you have it with XO sauce. 430 00:19:44,680 --> 00:19:48,520 So, instead of XO sauce, we have a scallop hollandaise. 431 00:19:48,520 --> 00:19:51,000 At the base of it, it's quite simple. 432 00:19:51,000 --> 00:19:52,120 Like, it's breakfast. 433 00:19:52,120 --> 00:19:56,240 So, as long as I get the core three components perfect, 434 00:19:56,240 --> 00:19:58,080 I think I'll be able to pull it off. 435 00:20:01,320 --> 00:20:02,960 So stressed! 436 00:20:04,520 --> 00:20:06,200 Calm. Calm, calm, calm, calm! 437 00:20:07,920 --> 00:20:09,640 Attention, les cuisiniers! 438 00:20:09,640 --> 00:20:12,800 26 minutes left to go! 439 00:20:12,800 --> 00:20:14,280 (CHEERING AND APPLAUSE) Allez! 440 00:20:16,600 --> 00:20:18,760 Alright, back on track, Snezzy. 441 00:20:18,760 --> 00:20:21,120 (SIGHS AND LAUGHS) 442 00:20:21,120 --> 00:20:22,800 Well, the mapo is just reducing, 443 00:20:22,800 --> 00:20:24,560 so I just want that stock to reduce down, 444 00:20:24,560 --> 00:20:27,520 and it gets nice and thick and rich and beautiful. 445 00:20:27,520 --> 00:20:29,720 What's in here? Mapo. 446 00:20:29,720 --> 00:20:32,280 Ooh, yes! (LAUGHS) 447 00:20:32,280 --> 00:20:34,680 What's our spice level? 448 00:20:34,680 --> 00:20:36,280 Uh... Harry spice. 449 00:20:36,280 --> 00:20:37,440 Which is? 450 00:20:37,440 --> 00:20:38,920 Midway. 451 00:20:41,040 --> 00:20:42,560 It's... 452 00:20:42,560 --> 00:20:44,360 Oh, no! 453 00:20:44,360 --> 00:20:46,760 I'd hate to see you, like, really give it some! 454 00:20:46,760 --> 00:20:48,000 (LAUGHS) 455 00:20:48,000 --> 00:20:49,160 My sauce is under control. 456 00:20:49,160 --> 00:20:51,240 I really need to finish this tofu custard 457 00:20:51,240 --> 00:20:53,640 and give it as much chance to set. 458 00:20:53,640 --> 00:20:55,160 I have to get this right, 459 00:20:55,160 --> 00:20:58,520 because the bottom four will end up in a pressure test tomorrow 460 00:20:58,520 --> 00:21:00,760 and one of them will go home. 461 00:21:02,200 --> 00:21:03,920 SNEZANA: I'm actually good. The rice is done. 462 00:21:03,920 --> 00:21:06,360 The fish is steaming, which is good. 463 00:21:06,360 --> 00:21:08,960 Got your little parcels done? Yep. 464 00:21:08,960 --> 00:21:11,440 So, there's a little dressing that went in. 465 00:21:11,440 --> 00:21:13,680 So, the parcels are here. Right. 466 00:21:13,680 --> 00:21:16,160 I'll give them another 3-4 minutes, I take them out. 467 00:21:16,160 --> 00:21:18,200 This is what I dressed the fish inside. 468 00:21:18,200 --> 00:21:20,040 There's also some vegetables inside. 469 00:21:20,040 --> 00:21:21,840 How are we looking? Give me something! 470 00:21:21,840 --> 00:21:23,960 I don't know, I don't know, that's the thing! 471 00:21:23,960 --> 00:21:26,000 You don't know when it's wrapped in a cabbage leaf! 472 00:21:26,000 --> 00:21:27,120 Yeah, that's true. 473 00:21:27,120 --> 00:21:31,000 I am getting myself in a big trouble, I can feel. 474 00:21:31,000 --> 00:21:32,120 Can you hear it? 475 00:21:32,120 --> 00:21:34,080 Hang in there, Snez! Yeah. 476 00:21:34,080 --> 00:21:35,560 Hang in there. 477 00:21:35,560 --> 00:21:38,560 I'm doing Josh's version of a champurrado. 478 00:21:38,560 --> 00:21:41,200 So, I'm making a steamed chocolate cake 479 00:21:41,200 --> 00:21:43,280 and a butterscotch ice-cream. 480 00:21:43,280 --> 00:21:48,240 Today, I'm making a rumali roti with seekh kebabs. 481 00:21:48,240 --> 00:21:50,440 So, essentially, a rumali roti 482 00:21:50,440 --> 00:21:54,080 is a roti that is made on a flipped-over wok. 483 00:21:55,200 --> 00:21:59,560 We are making fennel with feathers today. 484 00:21:59,560 --> 00:22:02,560 So, basically, I'm going to sous vide a chicken breast. 485 00:22:02,560 --> 00:22:05,200 I'm going to make a fennel-based sauce. 486 00:22:05,200 --> 00:22:07,960 I'm going to actually use the wok to sous vide. 487 00:22:07,960 --> 00:22:10,840 So, I'm sure there's not many people sous vide-ing today. 488 00:22:10,840 --> 00:22:12,880 (PEZZA WHISTLES TUNEFULLY) 489 00:22:19,800 --> 00:22:22,640 There's 20 minutes to go, my sauce is done. 490 00:22:22,640 --> 00:22:26,360 Now it's time to deep-fry my lobster omelette. 491 00:22:26,360 --> 00:22:27,800 Put the lobster in the egg batter. 492 00:22:27,800 --> 00:22:28,920 Get that cooked. 493 00:22:31,920 --> 00:22:33,440 Is that a Thai-style omelette? 494 00:22:34,680 --> 00:22:38,320 Mate, I don't know if I've bitten off more than I can chew here. 495 00:22:38,320 --> 00:22:39,960 It's impressive, man. 496 00:22:39,960 --> 00:22:41,840 Thai-style omelette. 497 00:22:41,840 --> 00:22:43,400 I can tell Poh's scared! 498 00:22:43,400 --> 00:22:44,920 No, no, no, I'm not. 499 00:22:44,920 --> 00:22:47,480 But you should be. I am. (LAUGHS) 500 00:22:47,480 --> 00:22:50,640 What's her name? Jay Fai? Jay Fai. 501 00:22:50,640 --> 00:22:52,200 She's amazing. 502 00:22:52,200 --> 00:22:54,160 That is one of the best things I've ever tasted. 503 00:22:54,160 --> 00:22:56,560 Have you had it? Yeah, I had it in Thailand, yeah. 504 00:22:56,560 --> 00:22:58,320 There's a lot of yum yum in it, I think. 505 00:22:58,320 --> 00:22:59,320 (LAUGHS) 506 00:22:59,320 --> 00:23:02,440 I don't use woks much. This is all new to me. 507 00:23:02,440 --> 00:23:04,960 This is a little bit different but that's what you've got to do on this comp, 508 00:23:04,960 --> 00:23:06,120 you've got to push yourself, 509 00:23:06,120 --> 00:23:08,360 so I'm really looking forward to seeing how it comes out, 510 00:23:08,360 --> 00:23:09,640 and fingers crossed it works. 511 00:23:12,960 --> 00:23:14,600 Please fit! 512 00:23:18,000 --> 00:23:20,040 Alright, guys, show us WOK you got! 513 00:23:20,040 --> 00:23:21,040 There it is! 514 00:23:21,040 --> 00:23:22,400 15 minutes! 515 00:23:22,400 --> 00:23:24,720 (CHEERING AND APPLAUSE) 15 minutes! 516 00:23:24,720 --> 00:23:28,760 Oh, my God! That clock! (LAUGHS) 517 00:23:28,760 --> 00:23:31,480 An hour in here feels like a minute. 518 00:23:31,480 --> 00:23:33,200 Phew! Time goes quick. 519 00:23:33,200 --> 00:23:35,000 Lochy! Andy. 520 00:23:35,000 --> 00:23:36,760 What's going on here? 521 00:23:36,760 --> 00:23:40,520 I'm gonna do, like, a Szechuan-style sweet-and-sour fish. 522 00:23:40,520 --> 00:23:41,800 Yep. 523 00:23:41,800 --> 00:23:45,480 And then hold it up and ladle the hot oil over it 524 00:23:45,480 --> 00:23:47,440 to, kind of, set it. 525 00:23:47,440 --> 00:23:51,640 Barramundi is quite flaky so when you fry that on the wok, 526 00:23:51,640 --> 00:23:53,600 if you don't control that temp properly, 527 00:23:53,600 --> 00:23:55,840 you're gonna have a big problem. 528 00:23:55,840 --> 00:23:57,640 Have you done it with barra before? 529 00:23:57,640 --> 00:23:59,680 No, I haven't done this style. 530 00:23:59,680 --> 00:24:02,800 Right, OK. Well, now you know what to look out for. 531 00:24:02,800 --> 00:24:03,960 Yeah. 532 00:24:03,960 --> 00:24:05,120 Righto, mate. 533 00:24:05,120 --> 00:24:07,920 Well, I think we're all going to be honing in on that barra. 534 00:24:07,920 --> 00:24:09,040 Good luck. Thank you. 535 00:24:09,040 --> 00:24:10,360 Good luck. 536 00:24:12,280 --> 00:24:14,880 I've now got to concentrate on this fish. 537 00:24:14,880 --> 00:24:16,640 It is the showpiece of the dish, 538 00:24:16,640 --> 00:24:20,080 so I've got to start dusting in between those flaps 539 00:24:20,080 --> 00:24:22,800 so that my wet potato starch batter 540 00:24:22,800 --> 00:24:26,800 will stick to that before I put it down in to fry. 541 00:24:26,800 --> 00:24:31,800 It's just about this coming together nice and quick. 542 00:24:33,480 --> 00:24:34,800 OK. 543 00:24:34,800 --> 00:24:38,360 I need my oil to be around 200 degrees. 544 00:24:38,360 --> 00:24:40,680 Just a little bit higher than your normal fry of 180, 545 00:24:40,680 --> 00:24:42,800 because I want it nice and quick, 546 00:24:42,800 --> 00:24:46,400 and I need that hot oil to set those flaps in position, 547 00:24:46,400 --> 00:24:48,160 and I want it to crisp up my batter 548 00:24:48,160 --> 00:24:50,160 without overcooking the fish. 549 00:24:57,000 --> 00:24:59,640 I just hope this fish holds its shape 550 00:24:59,640 --> 00:25:01,600 and I hope it doesn't fall apart. 551 00:25:13,680 --> 00:25:15,720 My fish is frying 552 00:25:15,720 --> 00:25:18,400 and - oh, my God! - 553 00:25:18,400 --> 00:25:21,760 it's actually working how I thought it was going to work! 554 00:25:21,760 --> 00:25:23,400 It's actually pretty cool. 555 00:25:23,400 --> 00:25:25,120 That's what I wanted it to look like. 556 00:25:25,120 --> 00:25:26,960 It looks epic. 557 00:25:26,960 --> 00:25:28,760 Nice, puffy. 558 00:25:30,800 --> 00:25:34,000 It just looks fantastic. 559 00:25:34,000 --> 00:25:35,560 That looks sick. 560 00:25:39,600 --> 00:25:41,760 Now I've just got to get that sauce. 561 00:25:41,760 --> 00:25:45,040 I need to get this sweet-and-sour sauce finished. 562 00:25:45,040 --> 00:25:47,760 Sauce needs to have a lot of flavour. 563 00:25:47,760 --> 00:25:49,680 Ginger just gives that little bit of freshness, 564 00:25:49,680 --> 00:25:50,760 little bit of zing. 565 00:25:50,760 --> 00:25:53,320 It has to be delicious. 566 00:25:56,800 --> 00:25:58,520 Show us how you rock the wok! 567 00:25:58,520 --> 00:25:59,960 You've got five minutes to go! 568 00:25:59,960 --> 00:26:02,320 (CHEERING AND APPLAUSE) Five minutes, guys! 569 00:26:02,320 --> 00:26:03,880 NAT: I'm gonna go to the garden! Bye! 570 00:26:07,880 --> 00:26:11,160 Plating up my cabbage-wrapped fish, I'm wondering, 571 00:26:11,160 --> 00:26:12,640 how is it all going to taste together? 572 00:26:12,640 --> 00:26:14,880 And how is that fish cooked? 573 00:26:14,880 --> 00:26:17,120 So, quite nervous. 574 00:26:17,120 --> 00:26:21,520 The clock is ticking and there is no poached egg in sight. 575 00:26:21,520 --> 00:26:27,600 You can't have eggs benny without eggs, so it's go time. 576 00:26:27,600 --> 00:26:28,960 My turnip cake is done, 577 00:26:28,960 --> 00:26:30,560 my hollandaise is done, 578 00:26:30,560 --> 00:26:33,000 so the main characters have had their moment. 579 00:26:33,000 --> 00:26:37,240 It's just my bloody poached egg needs to get on the plate. 580 00:26:38,360 --> 00:26:40,520 HARRY: Ooh, far out. 581 00:26:40,520 --> 00:26:43,120 You forget how hot steam is, eh? 582 00:26:43,120 --> 00:26:46,720 My mapo sauce is super rich and decadent. 583 00:26:46,720 --> 00:26:48,800 (SIGHS HEAVILY) 584 00:26:48,800 --> 00:26:51,680 But I'm watching this tofu custard and it's just still liquid. 585 00:26:51,680 --> 00:26:52,680 It's not setting. 586 00:26:53,880 --> 00:26:56,520 Yeah, I'm stressed and it sucks. 587 00:26:56,520 --> 00:26:58,760 The custard's been in there for so long now 588 00:26:58,760 --> 00:26:59,760 and I keep checking it, 589 00:26:59,760 --> 00:27:02,760 but every time I open the wok, I'm letting all the steam out. 590 00:27:02,760 --> 00:27:04,880 So I'm just in this really tricky situation 591 00:27:04,880 --> 00:27:07,120 where I'm worried that I'm not going to have a dish 592 00:27:07,120 --> 00:27:08,120 to give the judges. 593 00:27:09,480 --> 00:27:11,600 Tick tock on the wok! 594 00:27:11,600 --> 00:27:13,360 One minute to go! 595 00:27:13,360 --> 00:27:14,720 (LAUGHS) Yes! 596 00:27:14,720 --> 00:27:16,080 Let's go, guys! 597 00:27:18,280 --> 00:27:19,680 Yum, yum! 598 00:27:21,520 --> 00:27:25,240 I've had a real crack at using the wok with this lobster omelette. 599 00:27:25,240 --> 00:27:26,960 I put the omelette in the bowl. 600 00:27:26,960 --> 00:27:29,200 A few little sprigs of garnish on the top there. 601 00:27:29,200 --> 00:27:33,240 As I go up, I'll pour the bisque in front of the judges. 602 00:27:33,240 --> 00:27:35,200 I think the judges are going to be very shocked. 603 00:27:35,200 --> 00:27:37,440 I could tell when they'd come to me at my desk today 604 00:27:37,440 --> 00:27:39,960 that they didn't think that I'd do something like this, 605 00:27:39,960 --> 00:27:43,880 so hopefully I can pull this off and it's not too oily. 606 00:27:45,440 --> 00:27:47,960 This is my last opportunity to check the custard 607 00:27:47,960 --> 00:27:50,120 and have the dish that I want to give the judges, 608 00:27:50,120 --> 00:27:52,360 and I lift up the lid for the last time... 609 00:27:54,280 --> 00:27:55,800 ..and it's complete liquid, 610 00:27:55,800 --> 00:27:58,120 and I'm not going to have the tofu to plate up. 611 00:28:02,000 --> 00:28:04,160 I'm completely devastated. 612 00:28:04,160 --> 00:28:06,680 Time's up in ten, 613 00:28:06,680 --> 00:28:08,040 nine, 614 00:28:08,040 --> 00:28:09,080 eight, 615 00:28:09,080 --> 00:28:11,240 seven, six, 616 00:28:11,240 --> 00:28:12,640 five, four, 617 00:28:12,640 --> 00:28:15,280 three, two, 618 00:28:15,280 --> 00:28:16,480 one! 619 00:28:16,480 --> 00:28:17,520 Time! 620 00:28:17,520 --> 00:28:19,000 Well done, everybody! 621 00:28:19,000 --> 00:28:20,280 Whoo! 622 00:28:20,280 --> 00:28:21,760 Darrsh! What have we...? Oh, bro! 623 00:28:22,960 --> 00:28:25,280 Well done, guys. Well done. 624 00:28:25,280 --> 00:28:26,760 That looks amazing! 625 00:28:28,040 --> 00:28:30,400 My thing didn't set. Oh! 626 00:28:30,400 --> 00:28:31,800 I've got something on the plate, 627 00:28:31,800 --> 00:28:33,760 but there's no custard at the bottom, 628 00:28:33,760 --> 00:28:35,400 so it's just the mapo, there's no tofu. 629 00:28:35,400 --> 00:28:37,600 Argh! Just a bit disappointed in myself 630 00:28:37,600 --> 00:28:38,800 and a bit frustrated. 631 00:28:38,800 --> 00:28:40,600 The tofu, the custard element I did, 632 00:28:40,600 --> 00:28:43,680 I just left it a bit late getting it on so it hasn't set. 633 00:28:46,160 --> 00:28:48,320 First up, Lachlan. 634 00:28:51,280 --> 00:28:54,000 I'm really happy with the wok cook today. 635 00:28:54,000 --> 00:28:57,720 This is my take at doing a Chinese-style dish. 636 00:28:58,840 --> 00:29:01,440 So, I just hope the judges love it. 637 00:29:01,440 --> 00:29:04,320 That looks amazing! Wow! 638 00:29:04,320 --> 00:29:05,840 Wowee! 639 00:29:09,760 --> 00:29:11,880 Lochy, tell us what you've made. 640 00:29:14,200 --> 00:29:16,800 I made a sweet-and-sour barramundi. 641 00:29:18,160 --> 00:29:19,760 Shall we dive in? Get in there! 642 00:29:48,240 --> 00:29:49,920 (FORK CLATTERS) Oh, sorry for that! 643 00:29:49,920 --> 00:29:51,720 (CHEERING AND APPLAUSE) Yeah, Lochy! 644 00:29:51,720 --> 00:29:54,080 This is brilliant. 645 00:29:54,080 --> 00:29:55,880 Thanks, chef. 646 00:29:58,760 --> 00:30:01,560 I'm just... Look, I'm excited for you. 647 00:30:01,560 --> 00:30:03,240 It's no need to criticise. 648 00:30:03,240 --> 00:30:05,880 What you've done is spectacular. 649 00:30:05,880 --> 00:30:07,680 I like the sweet and sour. 650 00:30:07,680 --> 00:30:08,960 I like the thickness. 651 00:30:08,960 --> 00:30:12,320 I like the fact you didn't use too much of this cornstarch. 652 00:30:12,320 --> 00:30:14,040 It's phenomenal, 653 00:30:14,040 --> 00:30:15,640 and I would like to congratulate you. 654 00:30:15,640 --> 00:30:17,240 Thank you, chef. I'm so pleased for you. 655 00:30:17,240 --> 00:30:18,960 Thank you. Well done. 656 00:30:18,960 --> 00:30:22,280 Lochy, mate, that could go viral, like 100%, 657 00:30:22,280 --> 00:30:24,920 because it's got that theatre about it. 658 00:30:24,920 --> 00:30:26,240 TikTok. (LOCHY LAUGHS) 659 00:30:26,240 --> 00:30:28,920 You know what? I think you need to hop on and start posting this 660 00:30:28,920 --> 00:30:30,120 because, you know, 661 00:30:30,120 --> 00:30:33,560 it takes chefs a lot of years to master something like this. 662 00:30:33,560 --> 00:30:35,120 I'm very happy you cooked it. 663 00:30:36,600 --> 00:30:37,720 To be able to do this dish 664 00:30:37,720 --> 00:30:40,040 and to execute it, is phenomenal, right? 665 00:30:40,040 --> 00:30:41,720 To see you pour oil on the fish, 666 00:30:41,720 --> 00:30:44,720 ladling it over, to get that perfectly crispy 667 00:30:44,720 --> 00:30:47,920 and for it to be not overcooked, is very impressive. 668 00:30:47,920 --> 00:30:49,560 Then to do the sauce 669 00:30:49,560 --> 00:30:51,520 and pour it over and the sauce is perfect. 670 00:30:51,520 --> 00:30:52,680 Thank you very much. 671 00:30:52,680 --> 00:30:55,360 I'm just going to keep saying nice things 672 00:30:55,360 --> 00:30:56,800 because I loved it as well. 673 00:30:56,800 --> 00:30:58,400 Your technique was amazing, 674 00:30:58,400 --> 00:31:01,880 but your command of flavour in here is perfect. 675 00:31:01,880 --> 00:31:03,800 All those textures coming together, 676 00:31:03,800 --> 00:31:05,920 I WOKING love it! (LAUGHTER) 677 00:31:07,520 --> 00:31:09,360 ANDY: Well done, Lochy! LOCHY: Thank you. 678 00:31:10,800 --> 00:31:12,360 Go, Lochy! (CHEERING) 679 00:31:15,520 --> 00:31:18,160 Come here! So proud, well done. 680 00:31:19,440 --> 00:31:21,760 That was really good. Mm! 681 00:31:21,760 --> 00:31:22,920 JEAN-CHRISTOPHE: Sav. 682 00:31:22,920 --> 00:31:26,800 SAV: It's a Sri Lankan rice flour egg hopper. 683 00:31:26,800 --> 00:31:28,840 POH: The hops, I think, turned out brilliantly. 684 00:31:28,840 --> 00:31:31,800 It's crispy on the outside, tender in the middle 685 00:31:31,800 --> 00:31:33,520 and smushy where the egg is. 686 00:31:33,520 --> 00:31:38,400 And then that really banging sambal, which really packs a punch. 687 00:31:38,400 --> 00:31:40,120 I think it's delicious, well done. 688 00:31:40,120 --> 00:31:41,520 Thank you. 689 00:31:41,520 --> 00:31:44,400 ANDY: Next up, we'd like to taste Nat's dish. 690 00:31:44,400 --> 00:31:46,760 NAT: I made pao pao buns. 691 00:31:46,760 --> 00:31:49,080 Just the fact that your bread has become 692 00:31:49,080 --> 00:31:53,000 like the perfect sponge to get all the condiments together. 693 00:31:53,000 --> 00:31:54,400 You've got the right textures. 694 00:31:54,400 --> 00:31:56,240 The eggs are cooked perfectly. 695 00:31:56,240 --> 00:31:57,800 The chilli is just enough. 696 00:31:57,800 --> 00:31:59,920 I think it's wonderful, thank you. 697 00:31:59,920 --> 00:32:01,200 Sumeet! 698 00:32:02,600 --> 00:32:07,960 I've made you some rumali rotis with some lamb seekh kebabs. 699 00:32:07,960 --> 00:32:10,360 So, there's some epic stuff on here. 700 00:32:10,360 --> 00:32:15,160 The kebab, I think it's got so much flavour going on. 701 00:32:15,160 --> 00:32:18,800 But I don't think the pomegranate seeds should have been on there. 702 00:32:18,800 --> 00:32:21,080 Harry, we want to taste your dish. 703 00:32:23,280 --> 00:32:24,560 Go, Hazza! 704 00:32:25,640 --> 00:32:28,680 When you put so much effort and so much love into making a dish, 705 00:32:28,680 --> 00:32:31,320 and then it doesn't come together, it's heartbreaking. 706 00:32:31,320 --> 00:32:33,240 It's a terrible feeling. 707 00:32:33,240 --> 00:32:34,680 OK. 708 00:32:35,960 --> 00:32:36,960 Hm... 709 00:32:38,360 --> 00:32:41,680 At this point, I'm already thinking about the pressure test. 710 00:32:41,680 --> 00:32:43,480 Harry, what have you made us? 711 00:32:44,680 --> 00:32:49,600 Uh, so this is a Szechuan pork hot pot. 712 00:32:49,600 --> 00:32:54,160 Initially, I was going to have a base of tofu custard. 713 00:32:54,160 --> 00:32:56,720 Um, couldn't get the custard to set. 714 00:32:56,720 --> 00:33:00,400 So, you're essentially serving mapo tofu without the tofu? 715 00:33:00,400 --> 00:33:04,720 Yeah... Yeah, look, I know. Yeah. 716 00:33:04,720 --> 00:33:06,160 Um... 717 00:33:17,480 --> 00:33:21,000 So, you're essentially serving mapo tofu without the tofu? 718 00:33:21,000 --> 00:33:22,400 Yeah. 719 00:33:49,480 --> 00:33:50,480 Harry... 720 00:33:51,600 --> 00:33:55,400 ..the pork mixture is very salty. 721 00:33:57,200 --> 00:34:00,480 I think that if you had had that custard underneath, 722 00:34:00,480 --> 00:34:03,000 it definitely would have been good with this. 723 00:34:03,000 --> 00:34:07,280 When you have mapo tofu, you're going through the layers of the tofu part, 724 00:34:07,280 --> 00:34:10,360 and that's what kind of rounds everything out. 725 00:34:10,360 --> 00:34:15,080 It look and it smell fantastic. 726 00:34:15,080 --> 00:34:18,400 And when you taste it - disappointment. 727 00:34:18,400 --> 00:34:20,040 It's the saltiness. 728 00:34:20,040 --> 00:34:24,760 So, I'm afraid you are walking on one leg 729 00:34:24,760 --> 00:34:26,440 and I wish you good luck, 730 00:34:26,440 --> 00:34:29,040 because I don't think that's strong enough 731 00:34:29,040 --> 00:34:31,360 to be away of bottom four. 732 00:34:32,520 --> 00:34:34,280 Anyway, good luck, good luck. 733 00:34:36,200 --> 00:34:37,920 It is disappointing, 734 00:34:37,920 --> 00:34:41,360 having nailed this so many times at home, yeah. 735 00:34:41,360 --> 00:34:43,120 I'm already prepping myself for the bottom four 736 00:34:43,120 --> 00:34:45,720 and the possibility of a pressure test. 737 00:34:45,720 --> 00:34:47,840 Next up is Darrsh. 738 00:34:47,840 --> 00:34:49,920 I've brought you my chicken katsu curry. 739 00:34:49,920 --> 00:34:51,760 Your chicken is moist. 740 00:34:51,760 --> 00:34:54,920 You've cooked it really well, but for a katsu, 741 00:34:54,920 --> 00:34:57,440 it doesn't quite have the crunch that I'm used to. 742 00:34:57,440 --> 00:34:59,600 It's a dish that is just way too safe 743 00:34:59,600 --> 00:35:01,680 at this point in the competition. 744 00:35:01,680 --> 00:35:04,840 Down the back, we're going with Steve. 745 00:35:04,840 --> 00:35:10,680 I did a sous-woked chicken breast with fennel and red capsicum sauce. 746 00:35:10,680 --> 00:35:12,600 You've cooked the chicken breast well, 747 00:35:12,600 --> 00:35:14,200 but I don't really love it. 748 00:35:14,200 --> 00:35:16,560 The combination of a pickled fennel 749 00:35:16,560 --> 00:35:19,040 and then an al dente roasted capsicum, 750 00:35:19,040 --> 00:35:20,240 it's strange for me. 751 00:35:20,240 --> 00:35:21,480 David. 752 00:35:21,480 --> 00:35:23,920 Fish and chips on a wok. 753 00:35:23,920 --> 00:35:25,800 You know, it's risky doing fish and chips on the wok. 754 00:35:25,800 --> 00:35:28,080 The fish - the oil wasn't hot enough, 755 00:35:28,080 --> 00:35:29,560 so it absorbed a lot of oils. 756 00:35:29,560 --> 00:35:31,880 Yeah. But, the chips, it was too hot. 757 00:35:31,880 --> 00:35:33,560 That's the downfall of the dish for me today. 758 00:35:35,120 --> 00:35:38,640 Mimi, we'd love to try your dish. 759 00:35:38,640 --> 00:35:39,720 Go, Mims! 760 00:35:39,720 --> 00:35:42,000 MIMI: I'm really hoping that the judges sense 761 00:35:42,000 --> 00:35:45,120 that level of playfulness and fun in this dish. 762 00:35:45,120 --> 00:35:49,120 I feel like it's very me and I hope they get a sense of that. 763 00:35:49,120 --> 00:35:50,760 Wow! Can I borrow someone's spoon? 764 00:35:50,760 --> 00:35:52,360 Is that OK? 765 00:35:54,120 --> 00:35:55,560 ANDY: Oh! 766 00:35:55,560 --> 00:35:57,200 POH: What is that? 767 00:35:57,200 --> 00:35:58,240 Oh! 768 00:35:59,520 --> 00:36:01,160 You got me, Mimi. 769 00:36:02,400 --> 00:36:04,120 Mimi, what have you made? 770 00:36:06,000 --> 00:36:10,680 Um, this is a turnip cake eggs benedict. 771 00:36:10,680 --> 00:36:13,840 I just love that you've, you know, incorporated, like, 772 00:36:13,840 --> 00:36:16,360 a Chinese breakfast with a Western breakfast. 773 00:36:16,360 --> 00:36:18,440 I think that's really cool. It is really cool. 774 00:36:18,440 --> 00:36:20,120 That's really cool. 775 00:36:33,040 --> 00:36:35,360 ALL: Oh! 776 00:36:35,360 --> 00:36:37,280 Hell, yeah. 777 00:36:59,880 --> 00:37:03,400 Mimi, uh, you couldn't have nailed this any more, 778 00:37:03,400 --> 00:37:05,680 I feel, this challenge. 779 00:37:05,680 --> 00:37:07,240 We've seen it before. 780 00:37:07,240 --> 00:37:08,640 When your heroes come in the door, 781 00:37:08,640 --> 00:37:11,880 there's so much pressure that you put on your shoulders 782 00:37:11,880 --> 00:37:14,080 to achieve the expectations that you want to 783 00:37:14,080 --> 00:37:16,040 and you've done that today. 784 00:37:16,040 --> 00:37:19,560 That is flat-out flavour. 785 00:37:19,560 --> 00:37:23,640 This was a risk today, for you, because you pushed yourself. 786 00:37:23,640 --> 00:37:25,960 That risk has paid off tenfold. 787 00:37:25,960 --> 00:37:27,720 It was an absolute belter. 788 00:37:27,720 --> 00:37:30,840 You've absolutely smashed it, well done. 789 00:37:30,840 --> 00:37:34,320 Your dish, as well as being packed with flavour, 790 00:37:34,320 --> 00:37:36,280 it just feels great. 791 00:37:36,280 --> 00:37:37,480 It's fun to eat. 792 00:37:37,480 --> 00:37:39,520 It's a brilliant idea that you've executed really well, 793 00:37:39,520 --> 00:37:41,440 I love it. 794 00:37:41,440 --> 00:37:44,280 I would eat it breakfast, lunch, dinner, hungover, drunk, sober. 795 00:37:44,280 --> 00:37:45,600 (LAUGHTER) Thanks, Sofia. 796 00:37:46,720 --> 00:37:49,400 I think it's very impressive. 797 00:37:49,400 --> 00:37:51,800 I think you've nailed it on the spot. 798 00:37:51,800 --> 00:37:53,000 I think you've controlled 799 00:37:53,000 --> 00:37:54,560 the temperature of the wok very well. 800 00:37:54,560 --> 00:37:57,000 You know, the crust on it, it's perfectly browned. 801 00:37:57,000 --> 00:37:59,080 The turnip cake - turnip cake is not easy to make. 802 00:37:59,080 --> 00:38:00,880 No, it's not. 803 00:38:00,880 --> 00:38:04,040 It's definitely a high-level dish to make. 804 00:38:04,040 --> 00:38:07,560 And for you to nail that and to put it into a little parcel, 805 00:38:07,560 --> 00:38:09,240 I think it's a really amazing. 806 00:38:09,240 --> 00:38:10,720 Thank you so much. 807 00:38:10,720 --> 00:38:12,120 ALL: Thank you! 808 00:38:12,120 --> 00:38:13,440 Thank you so much! 809 00:38:18,520 --> 00:38:19,560 Yes! 810 00:38:19,560 --> 00:38:22,080 Yes! Well done, mate. 811 00:38:25,160 --> 00:38:27,280 Let's taste your dish, Snez. 812 00:38:27,280 --> 00:38:30,480 Go, Snez! 813 00:38:30,480 --> 00:38:32,800 I really don't know what to think. 814 00:38:32,800 --> 00:38:36,840 I'm kind of happy that I managed to deliver it how I imagined it. 815 00:38:37,840 --> 00:38:40,000 But how is that fish cooked? 816 00:38:43,320 --> 00:38:44,840 What have you cooked, Snez? 817 00:38:46,000 --> 00:38:49,440 So, um, today there's a cabbage-wrapped coral trout, 818 00:38:49,440 --> 00:38:53,080 some rice and a fragrant sauce. 819 00:38:53,080 --> 00:38:55,360 I'm a bit worried because it's been sitting inside. 820 00:38:55,360 --> 00:38:58,680 I hope it's not overcooked in a hot parcel. 821 00:38:58,680 --> 00:38:59,960 Alright. 822 00:39:05,200 --> 00:39:07,520 Mm! Looks good. 823 00:39:07,520 --> 00:39:09,760 What do you think? Looks good from here. 824 00:39:09,760 --> 00:39:11,920 Looks good. 825 00:39:11,920 --> 00:39:13,560 Phew! 826 00:39:36,480 --> 00:39:39,160 I like how well cooked the fish is. 827 00:39:39,160 --> 00:39:42,920 I think the sauce, it could have been a lot stronger, 828 00:39:42,920 --> 00:39:44,960 spicier, more salt, more salty... Yeah. 829 00:39:44,960 --> 00:39:47,440 ..you know, more umami, everything, the whole lot... 830 00:39:47,440 --> 00:39:48,480 OK. 831 00:39:48,480 --> 00:39:50,640 ..because everything else is quite bland. 832 00:39:50,640 --> 00:39:52,800 You've got the jasmine rice, you've got the fish... 833 00:39:52,800 --> 00:39:54,120 Yeah. ..you've got the cabbage. 834 00:39:54,120 --> 00:39:56,920 There's not a lot of, you know, flavour, 835 00:39:56,920 --> 00:40:00,040 and I think that's what's lacking in this dish. 836 00:40:00,040 --> 00:40:02,400 Snez, I... 837 00:40:04,480 --> 00:40:07,080 I'm not gonna lie. That's OK. 838 00:40:08,960 --> 00:40:10,920 I found this dish a bit underwhelming. 839 00:40:10,920 --> 00:40:13,400 I felt like there was a massive disjoint 840 00:40:13,400 --> 00:40:16,040 between the steamed fish and cabbage and the sauce. 841 00:40:16,040 --> 00:40:17,920 Yeah. Yeah. 842 00:40:17,920 --> 00:40:20,000 I think you needed something thicker and richer. 843 00:40:20,000 --> 00:40:21,680 I think you could have just added a soy. 844 00:40:21,680 --> 00:40:23,080 Yeah. Soy? 845 00:40:23,080 --> 00:40:24,640 Like a soy base. Yeah. 846 00:40:24,640 --> 00:40:27,360 And maybe just, you know, with the cabbage and the fish, 847 00:40:27,360 --> 00:40:29,520 just char it on the wok a little bit. 848 00:40:29,520 --> 00:40:31,120 Yeah. So then it will dry it out 849 00:40:31,120 --> 00:40:32,880 and you can just pour the soy on there 850 00:40:32,880 --> 00:40:34,240 and the flavour would go in. Mm. 851 00:40:34,240 --> 00:40:38,600 You've nailed the cooking of the fish. Perfect. 852 00:40:38,600 --> 00:40:40,640 The rice is a bit too plain. 853 00:40:41,920 --> 00:40:44,120 Your liquid over there is fine. 854 00:40:45,640 --> 00:40:48,160 It's not a lot on the plate. 855 00:40:48,160 --> 00:40:51,920 If this is enough for you to be out of the last four, I don't know. 856 00:40:51,920 --> 00:40:54,280 Thank you. Thank you. 857 00:40:56,120 --> 00:40:59,200 I was focusing so much on this cook of the fish 858 00:40:59,200 --> 00:41:02,400 that the flavours were not there and I'm devastated. 859 00:41:04,440 --> 00:41:07,520 Hey, Josh, you're up. 860 00:41:10,320 --> 00:41:12,760 I'm totally proud of what I've done today. 861 00:41:12,760 --> 00:41:13,960 I'm nervous. 862 00:41:13,960 --> 00:41:15,840 The only thing going through my head - 863 00:41:15,840 --> 00:41:18,360 is that omelette gonna be oily in the inside? 864 00:41:19,760 --> 00:41:21,160 Sauce it up, Josh. 865 00:41:31,480 --> 00:41:33,280 Josh, tell us what you've made. 866 00:41:33,280 --> 00:41:36,560 I'm calling this one lobster omelette. 867 00:41:37,800 --> 00:41:39,560 And where did the inspiration come from? 868 00:41:39,560 --> 00:41:42,360 Jay, Jay Fai. I sort of looked at that one. 869 00:41:42,360 --> 00:41:44,000 I thought it was really great. Yeah. 870 00:41:44,000 --> 00:41:46,120 Good opportunity to test my skills on a wok. 871 00:41:46,120 --> 00:41:50,320 Jay Fai is really famous for this crab omelette. 872 00:41:50,320 --> 00:41:51,680 Who's had it? I haven't. 873 00:41:51,680 --> 00:41:54,560 I have, so three of us have had it, had the real thing. 874 00:41:54,560 --> 00:41:56,640 That's real good. How do you feel about that, Josh? 875 00:41:56,640 --> 00:41:58,240 Yeah, not good now. 876 00:42:10,560 --> 00:42:13,280 I'm calling this one lobster omelette. 877 00:42:14,760 --> 00:42:16,040 Let's have a look. 878 00:42:24,360 --> 00:42:27,440 That looks pretty good. 879 00:42:29,040 --> 00:42:30,280 Don't wink at me, mate. 880 00:42:30,280 --> 00:42:32,040 (LAUGHTER) 881 00:42:48,200 --> 00:42:50,320 SOFIA: Oh! (LAUGHS) 882 00:42:52,880 --> 00:42:55,200 It's not a kebab. 883 00:42:59,400 --> 00:43:00,920 OK. So, I have had it, 884 00:43:00,920 --> 00:43:04,000 and the thing that stands out when you eat the omelette 885 00:43:04,000 --> 00:43:07,200 is that it's still super creamy in the middle, 886 00:43:07,200 --> 00:43:10,360 and then you've got these huge chunks of crab meat, 887 00:43:10,360 --> 00:43:13,320 and then you've got this sriracha over the top. 888 00:43:13,320 --> 00:43:14,480 And... 889 00:43:16,480 --> 00:43:19,040 ..you've done a really good job. 890 00:43:19,040 --> 00:43:21,960 (CHEERING AND APPLAUSE) 891 00:43:21,960 --> 00:43:25,040 Yeah, Pezz! Yeah, Pezz! 892 00:43:25,040 --> 00:43:27,080 I think you've done a freaking good job. 893 00:43:28,400 --> 00:43:31,000 I would not try this on a wok, especially in MasterChef. 894 00:43:31,000 --> 00:43:34,240 You know, to get that and squeeze all the oil out, 895 00:43:34,240 --> 00:43:36,440 you know, for it to be still moist in the middle 896 00:43:36,440 --> 00:43:39,840 and crispy on the outside, that is very, very impressive. 897 00:43:39,840 --> 00:43:42,600 I think the bisque, I actually really enjoy it 898 00:43:42,600 --> 00:43:46,440 because I think the lightness of it balances out the oiliness of it. 899 00:43:46,440 --> 00:43:50,160 So, having those two together with the fresh lobster 900 00:43:50,160 --> 00:43:52,400 and a little bit of chillies on top, 901 00:43:52,400 --> 00:43:55,000 I think that's a perfect dish for me. 902 00:43:55,000 --> 00:43:56,640 Whoo-hoo! Thanks, mate. 903 00:43:56,640 --> 00:43:58,880 Look at you, old Tassie boy, huh? 904 00:43:58,880 --> 00:44:00,800 Coming here, cooking meat and three veg, 905 00:44:00,800 --> 00:44:03,520 and that is literally all that your mind could see 906 00:44:03,520 --> 00:44:05,880 whenever you opened any mystery box. 907 00:44:05,880 --> 00:44:07,640 If there was a protein, a couple of vegies, 908 00:44:07,640 --> 00:44:09,440 that's what was going on the plate. 909 00:44:09,440 --> 00:44:12,080 Look at how different you are now, and it's so good to see. 910 00:44:12,080 --> 00:44:14,120 The omelette is delicious. 911 00:44:14,120 --> 00:44:16,560 You've cooked the lobster perfectly. 912 00:44:16,560 --> 00:44:19,440 The inside of the omelette is just set. 913 00:44:19,440 --> 00:44:23,000 The outside of the omelette hasn't gone squeaky and acrid. 914 00:44:23,000 --> 00:44:24,560 It is so well done. 915 00:44:24,560 --> 00:44:28,360 So, mate, I'm super proud of where your head's going. 916 00:44:28,360 --> 00:44:30,840 You just got to keep riding this wave, mate. 917 00:44:30,840 --> 00:44:32,640 Well done, Pezza! Yeah! 918 00:44:34,960 --> 00:44:36,080 I'm pumped, you know? 919 00:44:36,080 --> 00:44:37,920 I've nearly got a little tear of excitement 920 00:44:37,920 --> 00:44:40,480 that this could be the start of where Pezza's going to take it. 921 00:44:41,480 --> 00:44:45,280 I think it's time for Pezza to lash out and get a new wok. 922 00:44:45,280 --> 00:44:47,040 It's a really good recipe! 923 00:44:51,800 --> 00:44:54,280 Each one of you have been very amazing today. 924 00:44:54,280 --> 00:44:58,360 It has been an absolute honour to be up here to see you guys cook. 925 00:44:58,360 --> 00:45:00,040 I grew up watching MasterChef 926 00:45:00,040 --> 00:45:02,960 and this is going to be a very memorable moment for me. 927 00:45:02,960 --> 00:45:05,000 Well, we've loved having you here, mate, 928 00:45:05,000 --> 00:45:07,280 so give it up for Vincent Yeow Lim, everyone. 929 00:45:15,320 --> 00:45:17,120 Thank you. 930 00:45:17,120 --> 00:45:20,080 Some of you really thought outside the wok today 931 00:45:20,080 --> 00:45:21,800 and deserve an honourable mention. 932 00:45:23,840 --> 00:45:24,960 Lochy. 933 00:45:27,720 --> 00:45:28,840 Mimi. 934 00:45:31,520 --> 00:45:32,680 And Pezza. 935 00:45:35,240 --> 00:45:36,920 Well done, crew. 936 00:45:43,160 --> 00:45:46,040 Unfortunately, not everyone succeeded today 937 00:45:46,040 --> 00:45:48,800 and we are looking for a bottom four. 938 00:45:51,000 --> 00:45:53,800 If I say your name, please step forward. 939 00:45:53,800 --> 00:45:56,960 You will be cooking in tomorrow's pressure test. 940 00:45:58,320 --> 00:45:59,400 David. 941 00:46:01,400 --> 00:46:03,520 I think you took the wrong risk today, 942 00:46:03,520 --> 00:46:07,840 and it resulted in fish and chips that were a bit oily and over fried. 943 00:46:08,920 --> 00:46:10,520 Darrsh. 944 00:46:13,080 --> 00:46:15,080 Darrsh, you played it safe today 945 00:46:15,080 --> 00:46:18,280 and the execution needed to be there, but it just wasn't. 946 00:46:21,920 --> 00:46:23,160 Snez. 947 00:46:26,880 --> 00:46:29,320 Your fish was really well cooked, 948 00:46:29,320 --> 00:46:30,640 but the dish was bland, 949 00:46:30,640 --> 00:46:32,680 which is not what we're used to with you. 950 00:46:35,640 --> 00:46:37,080 Harry. 951 00:46:39,760 --> 00:46:44,680 No matter how tasty your dish was, it was mapo tofu without the tofu. 952 00:46:46,440 --> 00:46:50,600 Unfortunately, the four of you are at risk of going home tomorrow. 953 00:46:52,240 --> 00:46:55,040 OK, au revoir, 954 00:46:55,040 --> 00:46:56,480 and see you tomorrow. 955 00:46:57,720 --> 00:46:59,840 Au revoir. Night. 956 00:47:03,560 --> 00:47:05,160 NARRATOR: Tomorrow night... 957 00:47:05,160 --> 00:47:06,680 I'm gonna go out swinging. 958 00:47:06,680 --> 00:47:08,240 Give it up for Anna Polyviou! 959 00:47:08,240 --> 00:47:11,040 (CHEERING AND APPLAUSE) 960 00:47:11,040 --> 00:47:12,960 NARRATOR: It's time to rise and shine... 961 00:47:14,000 --> 00:47:16,000 Today you'll be making my... 962 00:47:16,000 --> 00:47:18,400 ..sunny side up. 963 00:47:23,600 --> 00:47:30,320 ..because breakfast has never tasted quite like this. 964 00:47:31,680 --> 00:47:33,040 This is insane! 965 00:47:34,440 --> 00:47:35,680 What is going on? 966 00:47:37,240 --> 00:47:39,560 Recipe's gone. I'm so worried for him. 967 00:47:39,560 --> 00:47:40,720 I want to give up. 968 00:47:40,720 --> 00:47:44,880 But if this is my last cook, I'm gonna go out swinging. 969 00:47:49,000 --> 00:47:51,040 Captions by Red Bee Media