Original subtitles

(CONTESTANTS CHEER)

(LAUGHTER)

OK... Let's go!

Oh, my God!

Ah! It's an outdoor challenge!

(LAUGHS) Let's go! Hurry up!

I'm seeing all these cool coloured stalls set up.

I think we have a team challenge!

It looks so good! Looks so good out here!

OK.

Ooh! OK.

Good morning, everyone!

ALL: Good morning!

I feel like a school teacher! (LAUGHS)

"Good morning, Miss Poh!" (LAUGHTER)

I hope you're all feeling well-rested,

because it's time for...

..your first service challenge!

(CHEERING AND APPLAUSE)

This garden is going to be filled

with hundreds of hungry diners.

ALL: Whoa!

Oh, my God, I'm so excited.

We are going to be serving people today

and I feel like, "Wow."

This week we're celebrating viral food wonders

and nothing goes viral quite like

a good old-fashioned pop-up restaurant.

Pop-ups are usually doing something simple

but doing it really, really well.

When I think of a pop-up,

I want something that's exciting,

something that's going to taste good,

and something that's worth lining up for.

We want you to create the next viral food sensation,

the kind of dish that people line up for,

snap photos of and post about.

Each team only needs to come up with one perfect dish.

(EXHALES SHARPLY)

You'll be cooking in six teams of three...

..with the top two teams getting the opportunity

to compete in tomorrow's immunity challenge

with Alyona.

Let's get you into teams.

OK, let's go viral!

Let's go viral! (LAUGHTER)

Yay! Orange!

Ooh! (LAUGHS)

I'm on the Orange team with Jackie and Annabel.

I've got two people who are amazing cooks,

really enthusiastic,

and I think we're all raring to go today.

In just two hours, there will be hundreds of diners

lining up to try your dishes.

You have until then to design, prep,

and cook a dish worthy of going viral.

The diners aren't the only ones that you need to impress today.

Ooh! Ah!

We have one of the most influential

social media reviewers in Australia joining us.

We won't be introducing you to them

until after they've tried your food.

ALL: Oh! Oh, my God! No way!

What?

DOT: That is nerve-racking.

Who are they?

It's very exciting to get

a real influencer's view on our food.

This is everything I ate in New York City...

Lisbon. Switzerland. Florence.

Hi, I'm Lily.

I started posting videos of my favourite food spots...

The prawn was super meaty and plump

with a natural sweetness.

..and that led me to find my passion

for exploring the best food around the world.

I wonder if we'll recognise them.

Are we all ready? ALL: Yeah!

Well, head inside!

Your time starts now!

(CHEERING AND APPLAUSE)

Oh, my God! I have to run up stairs!

Let's go!

Alright, team, let's go!

Pen and paper. Pen and paper.

First service challenge of the season.

We're ready to smash it. Let's go.

I was thinking of birria tacos.

My idea was we do, like, a burger.

What about banh mi birria?

Banh mi birria?

Hmm...

We're all sort of thinking different things,

and no-one's really budging.

Hmph! It's so hard.

Team captain? Team lead!

No. Who? Me? I'm down, yeah.

LYDIA: Hannah put her hand up to become captain

and we wholeheartedly agreed on that.

Let's throw our ideas out there.

Pork belly and bao. Pork belly bao.

Yeah, pork belly bao. With a Thai slaw.

There's a thing, it's shaped like a cone,

and you put your...whatever filling is

between the two pieces,

that becomes your actual cone,

like a stuffed cone of bread.

And then you put your salad and your sauces in the centre.

This idea was something I've seen on social media

with some minced meat and pita bread.

What if we did, like, your filling in the roti?

Pork belly, though? But how? Minced?

No, we're going to just do it crispy-style. Roasted.

How are we getting it squashed between the bread?

It wouldn't be squashed.

We'll just cook the roti

and turn it into a cone and then stuff it.

So, we've got pork belly, coriander, slaw, roti.

I think our flavours are really strong.

I think we need to figure out the construction of our dish.

We're just going to start making the elements

and we will deal with the construction later on.

ANDY: Remember, you're prepping for hundreds of people.

What are you looking for? Mangoes. Have we got...?

Mangoes?

Are you going a dessert? We are.

I've stepped up into the team captain role,

and we're going to do pandan mochi crepe

in, like, a mango sticky-rice style.

Have you got everything?

LUCY: Yeah. You got palm sugar?

Picking a dessert today definitely has a little bit of strategy behind it.

I've got four fingers of butter, I think.

There doesn't look like many other teams

who would have everybody comfortable doing a dessert,

so we think we might be the only dessert team.

LYDIA: Shall I just get slaw ingredients?

What are we going to pickle?

ANDY: The energy is high in there.

Ooh, that's heavy.

And I think everyone's just absolutely pumped

to get out here and feed the absolute masses

with something that could go viral.

I want to see something impactful.

Today is not a day to be doing anything subtle.

It has to be delicious.

99 times out of 100, something goes viral

because someone films it and says,

"This is bloody delicious. You have to come and try it."

But then they have to back it up, as well.

It has to be delicious every time somebody goes to try it.

JEAN-CHRISTOPHE: I think also, importantly,

I don't like queuing,

but I don't mind to stay on the line.

Yeah, 100%. As good as something sounds,

if you don't get it in your mouth

in a very, very quick amount of time,

then it just goes nowhere.

That's right, yeah.

Who is my team captain? Hey, guys!

I'll be captain if you want. Alright!

Vinnie is our team captain right now.

OK. Let's go.

I'm on the Purple team.

I'm with Petro and I'm with Emily.

Scales, tortilla press.

We're going to make a fish taco

with Asian and Thai-inspired flavours.

So, this dish is going to wow the diners today

because it's going to be really punchy,

really flavourful,

and it's going to have lots of wow factor to it.

Petro is going to make blue-corn tortillas.

We've got some flathead,

which is going to be in a beer batter, deep-fried,

so it's going to be nice and crispy.

We'll do heaps. Yeah.

Then, Emily's got this idea of a nam chim seafood mayo.

And then, just to tie the whole dish together,

we're going to have

a charred pineapple and cucumber salsa.

How spicy do we want the nam chim?

PETRO: Ah, it's fairly spicy,

but you can really tailor it to however you want.

I trust you guys. How are you going, Petro?

Yep. I'm there. Tasted?

I'm going to get into the zone now.

Our tortillas are looking really, really cool

with that coloured corn.

So, Petro is weighing out and portioning

each ball perfectly

and getting them ready to be pressed.

This means that every taco is going to be the same size,

and they're all going to cook evenly

and be the exact same thickness.

I've got a whole bunch of balls that are about 50g each,

and they should be large enough for a good serve.

Don't mind the taco idea. We could do it like...

Oh, we could do, like, crying tiger tacos.

Yeah! Thai crying tiger tacos.

I love that idea! OK.

I like that more.

Oh, my God! OK, alright, we're back.

OK. Do lots of pickles.

Ngam giam.

Yep. Keep it really bright and fresh.

So, we're basically taking crying tiger,

which is a Thai beef salad

and sort of just mixing it with a taco -

a corn tortilla on the bottom.

We'll have a pickled chilli herb salad.

Do we make our own tortillas? I think so.

But I'm just thinking... Are you confident, though?

Because they can be really hard and finicky.

I'd be keen to do it. I'm happy to give them a crack.

You do it, you do it, yeah.

Luke's feeling like we want to be able

to use the time to make every element of the dish.

Can I be in charge of cooking the beef?

If you want, yeah. Sure.

You know what you're doing? Yes. Thanks, guys!

You're captain. OK!

The boys want me to be team leader today.

Red team! Oh, hi.

What's going on here? We got a skipper?

Yeah. Yeah, you're talking to her.

Grace. Uh-huh.

What are you going to make?

We are doing a crying tiger beef taco.

We're going really, like, juicy, bright, spicy, tangy,

punch-you-in-the-face sort of flavours.

How spicy are we going, Pat?

Because remember you're cooking for the masses here.

It'll have the lip tingle

without the burning ring of fire.

Right, OK! That's a great way to put it!

Perfectly said. Luke is on the tortillas.

I'm looking around,

there's going to be a couple of tacos out there.

The tortilla on a taco is the most important thing.

100%.

So if you can nail that element better than your competitors,

then you're ticking a box.

You want that shot at immunity.

I've been landed on making tortillas,

and I'm very excited, but there is

definitely alarm bells going off in my mind.

If you can dominate these tortillas,

that is going to be the biggest thing we can get.

Do I know how to make tortillas?

I've watched online someone make tortillas before.

Have I made them?

I won't comment on that.

SOFIA: How are they going? Don't tell Grace.

I've only ever watched someone do this.

I'm not 100% sure what the key to a good tortilla is.

I'm just going by eye and feel.

GRACE: Vibes are good?

He didn't answer!

Luke, are vibes good? Yeah, yeah. Vibes are good.

Vibes are good. OK, good.

It's a bit spicy, but this is gonna go on the pork meat.

I'm gonna put some kimchi seasoning on it too.

Our dish today - we're going with a roti,

Asian slaw, crispy pork belly.

We have a clear concept for our dish in terms of flavours,

but the delivery method of it,

we're still trying to figure out

exactly how that looks and plates.

We're thinking we're going to serve it like a cone.

We're going to have a roti, we're going to cut it in half,

and we're going to stuff it with all our flavours.

So we're going to get crispy pork belly on,

a chilli oil,

a slaw and then our garnishes.

Lydia suggested the idea of the cone

based on something she's seen on social media.

Hannah, official team captain. Yeah, official team captain.

What's Blue team on?

We're going to do a crispy pork belly roti.

It sounds like something delicious,

but I don't know what it is.

I don't know what it is either.

Lydia came up with the idea

where you kind of smash everything into your breads

and then wrap it into a cone,

and so the reveal happens when you eat it.

Still don't get it.

It's not gonna work. Yep. OK.

We don't really know what the dish is.

You guys are well overthinking this.

Yeah, yeah.

You're taking the viral part

and trying to reinvent the wheel, totally,

into something that no-one's ever seen before.

You guys have some serious thinking to do,

and you're running out of time.

OK. LYDIA: Alright.

Shall we change the bread?

We need to go back to the drawing board

and make sure we have a really clear concept of a dish.

So worried.

LYDIA: Shall we change the bread?

Shall we just get pita bread?

It's more hidden

and then it's toasted. HANNAH: It's hidden in there.

AARON: I feel it's too thick. I feel it's too thick.

It's too thick.

Oh, for goodness' sakes.

Andy and Sofia have pretty much said

that the concept of our dish -

it doesn't look like it's going to work.

We line the pork belly here, the slaw here as well.

We haven't quite locked this in like we need to.

Other option is we switch to a plate, Aaron.

Open face? Open face.

And then they wrap it themselves and eat it.

So, like, have like bits of pork belly here,

slaw on top, kind of build it up like a taco?

Yeah. Slaw, pork belly, garnish...

Drizzle. Drizzle. Yep.

And then we just rely on the flavours.

Get the flavours happening.

Now that we're all on board with this,

we're going to do a pork belly roti taco.

This is actually going to be the best thing for our team,

because we can get all on the same page

and just, like, go straight ahead from there.

It's time to lock in and speed up,

because you've already had 45 minutes.

1 hour and 15 minutes till service.

Come on! SOFIA: Let's go!

Are we doing one potato and one sweet potato?

Green team! We've got Kanika and Olaolu and myself.

We are making a sweet potato and mozzarella vada pav.

It's an Indian street food.

And we're swapping it out by using sweet potato.

It's something I had in the UK that I absolutely loved.

It's a beautiful bun with a potato fritter,

lots of yummy chutneys.

Taste-wise, it is sensational.

We're adding in some mozzarella cheese

in the middle so it has that gooey, viral, cheesy pull.

That mozzarella cheese pull,

that's a little theatrical element

that's really going to set us apart from everyone else.

Even though I've come up with this dish,

we need someone to lead the ship that knows the flavours.

You're the captain, aren't you?

Idea's yours! No, you do the captain!

You're good at this. Oh, my God.

Why do you want me to be the captain?

Because you're good.

I got chosen as a captain.

I feel it would have been better for Dot to be the captain

because it's, like, her idea.

Dot's doing the buns.

Olaolu's on the potatoes.

I'm on to chutneys right now, so I'm going to do the mint.

And then I'm going to hop on to my tamarind and date chutney.

I am feeling a little bit pressure of being in charge.

I feel like there's a lot of pressure

on my shoulders right now,

because I've got to do the chutneys,

I've got to do the flavours,

I've got to toast on the spices.

You need to explain to me what this dish is.

I don't know what it is. Imagine a burger.

Inside goes a potato patty, but it's an Indian burger.

And it gets really hectic

when you're trying to explain everything.

How many pineapples do you reckon we need?

Maybe, like, six?

I'm on the Orange team with Jackie and Annabel.

We've decided we're making pork rendang tostadas.

By default, I have to be the leader today

because the rendang is my dish...

..and the recipe is sitting in my head.

So we're gonna have a pork rendang

sitting on top of a tostada

that's made from dumpling wrappers.

And we're going to have a pineapple and cucumber salsa

on top.

Mixing different cultures and backgrounds

is trending right now.

One of the main things was Annabel suggesting

using the dumpling wrappers to make tostadas.

So that was a fantastic idea as well.

Who doesn't love a good rendang?

So the aim is to make a banging rendang today.

So currently I'm working on the rendang paste itself,

frying it down.

Spicy. I can taste that in my eyeballs!

I'm crying.

I will try to pack enough of a punch

to have that spiciness come through...

Are you ready?

..but not something that will blow your head off.

We'll balance it out. Too spicy?

Too spicy.

If I was Malaysian!

Nah, it's good, Miin.

I appreciate it, but I'm a white girl.

Do you know if anyone else is doing desserts?

I don't know.

Not that I can see.

I'm on the Yellow team.

I've got Lucy and Jack, so really stoked with my team.

We all like cooking dessert.

Looking around,

it looks like we're the only team doing dessert,

so I think that might play in our favour today.

Hello, Yellow team. Hello. How are you going?

Who's the boss? I think I am.

This guy!

Tell us what you're making.

So we're gonna do pandan mochi crepes,

and we're going to do them Thai sticky rice style.

Nice. So we're gonna have pandan in the crepes,

and they should have that really nice...

We're using glutinous rice flour. Yes.

So they'll have that nice bouncy mochi texture. Yeah.

And just do a whole bunch of, like, really nice fresh mangoes

on the side.

Got a salted coconut cream to go with it as well.

Like, real heavy on the salt.

I think this is a really clever dish.

I feel like it's fun. I think you've got it in the bag.

Lucy's going to be doing the coconut cream

and then Jack is on the coconut crumb.

I can already smell that coconut. Yeah.

I'm gonna take care of the crepe batter.

I've made a similar sort of mochi crepe before,

using glutinous rice flour

to get that real sort of stretch instead of regular flour.

Green from the pandan.

So I think we've got a lot of good stuff going here

for a viral dish.

Did you know making crepes was my first job when I was...?

Yeah, I know. Yeah. Ah, you know. Yeah, yeah.

14-year-old!

I can't wait to see you doing it.

The pressure will be on today.

He's going to be watching me the whole time.

But I'm pretty confident making the crepes.

Oh, my God. I'm so excited.

There are some amazing-sounding dishes out there.

I'm gonna start with Yellow team.

They're doing a mochi pandan pancake.

I think it's going to be amazing.

I really hope it does that thing

where you bite into it and it's like...

Yeah, yeah, yeah, totally.

Green team is having a little bit of an Indian masterclass.

Kanika's going to town.

So they're doing a vada pav.

It's usually done with potato,

but Dot wants to do half potato, half sweet potato in the patty.

And then they're doing a milk bun.

Red team started off a bit on the back foot

and eventually they came to a crying tiger beef taco.

Sounds delicious.

Simple enough if they can get that meat really tender.

But Luke is making all the tortillas from scratch.

That's a lot of work. ANDY: It is.

And there's not a lot of time

until hundreds of people walk through the MasterChef garden.

This is going to be interesting.

Communication is key. You only have one hour to go.

Alright. You alright, Petro?

Yep. I think.

That's alright, just keep going.

We're doing kind of like a Thai taco

with sort of fresh, zingy flavours.

I'm doing something that I haven't done many times.

Um, I'm very nervous.

Andy came over and said this is, like,

the integral part of the dish

and it all kind of rides on the tortilla.

I'm going out on a bit of a limb...

..so we'll see how it goes.

The tortillas aren't quite rolling like I was after.

They are not rolling as thin as I want,

so I'm having to individually roll each one out,

which is just taking a little bit longer.

I've got this press going. I'm rolling them out.

I'm trying to cook them at the same time. It's just chaos.

Luke, how many tortillas do you reckon you've got?

Uh, I've got about seven at the moment.

How many? Seven.

Seven.

I need to get hundreds of tortillas done

for these punters,

and I've only got an hour left,

and it's kind of like alarm bells are ringing

really badly in my head.

We're gonna need another person on that.

Yeah. When this salad's done, I'll go and help him.

But if you want to go over now, I can take over the salad

because I'm going to be doing the dressing anyway.

Let's do it. Yeah, because it's more important.

It's more important. Yeah.

Alright, Luke, I'm gonna set up on this side.

We're gonna have to go all hands on deck,

so I'm gonna jump on tortillas with Luke.

We basically just need to punch out a million tortillas.

Mango. I need to taste it actually.

We're gonna do a mochi crepe,

so it should be nice and stretchy,

using glutinous rice flour instead of your regular flour.

Mm.

We're just prepping the mango now.

The crumb is pretty much done.

Jack and I really need to get started on these crepes.

We're going to do them in the pans three at a time,

and then we can get a bit of a production line going.

Making the first few crepes is always difficult.

I think they can sense your nervousness.

Nice, mate.

They're all sticking a little bit.

This is, like, too soft.

You can see that they're probably a little bit too fragile.

That's no good.

So we're trying to figure out how we can fix that.

I'm really not too sure what's going on.

So I think we're just going to have to

keep making the crepes.

We've just got to go.

This is where teamwork counts.

30 minutes till service!

Is that grill on? Yes. Do you want to start them?

30 minutes to go and the Blue team's on track.

We've changed the dish from a cone to a flat taco

that the diners can wrap for themselves.

We've got pork in the oven.

Lydia's finished the slaw,

but we need to get the roti cooked.

Me and the hot plate have got history together.

The first batch of pork is out,

and we're going to get that ready for service.

Awesome. Super juicy.

I just feel like you need to get another one on. Yeah.

We need to make sure we've got enough

to serve the hundreds of people out there.

Guys, it looks like there's people outside.

And it's a lot of people!

We'd better get moving, huh? Oh, my God.

CASPER: The garden is chock-a-block full.

I've never seen that many people out there

and it really is intimidating.

You have some seriously hungry diners out here.

20 minutes till service.

Come on, everybody.

(DINERS CHEER)

Oh, no! Here we go.

Pretty crazy, you know.

I've never really cooked for a lot of people before.

The pressure cookers are done.

So now I'm gonna put the pork rendang on the stove,

and I'm gonna start reducing the sauce down.

Nice.

It looks alright. Just gotta cook it down a bit.

Probably need to get rid of some liquid as well.

But the pork is falling apart, so, yeah.

Yoo hoo!

Annabel is trying to get all the tostadas ready.

Woo!

All we need to do is deep-fry the dumpling wrappers

to crisp it up,

and I think it'll form a perfect plate

to put the rendang on top

and just be able to put it in your mouth.

It, like, holds up really well, fries up really quickly

and kind of is like perfect for the purpose.

I'm really interested to see what other people are doing.

It's either going to make me feel terrible or, like...

Well, don't look now, then.

If it's going to make you feel terrible, don't worry about it.

We are gonna do a crying tiger beef taco today.

Luke and I are still going on the tortillas.

We've really picked up the pace.

We've got nearly 100 tortillas, which is awesome.

Like, there's flow state

and then there's what Grace and I have hit right now.

So today we are making a vada pav.

Think of that as Indian burger.

It's a very popular street food in India.

We are doing a different kind of idea,

in terms of the traditional dish.

We've decided instead of potatoes,

let's combine sweet potatoes and potatoes

and create a cheese pull moment inside the patty.

OLAOLU: Potatoes. What's happening with potatoes?

What do we need to do with them?

Where do we need the potatoes to go?

What's happening with the potatoes?

Olaolu, have you done the potato cake yet?

It's in progress.

In progress? Yeah.

Should we start that now? Should we start making patties now?

Yes, yes, yes.

So you are grating the sweet potatoes?

Yes. Yes.

Have you done it before with sweet potatoes?

So it's like sweet potato and potato mixed together.

That's right. I got that. My concern is the texture.

OK.

So you've got to make sure there's not too much humidity

coming from the sweet potatoes.

OK. OK.

Look at that. If I press that, look, look.

Do you want me to show you?

You're going to end up with some lumps

into a piece of bread with your chutney. Yes.

Is that what you want?

I've started to feel a bit worried.

As a captain, I'll be responsible for something.

What if it actually does not come together?

Oh, lo, lo, lo, lo.

Oh, wow.

Oh, my gosh. Where's everyone lining up at?

Hey, guys. I am at the MasterChef garden

and, oh, my gosh,

we have one, two, three, four, five, six lines

running right now.

Gosh, there's so many people here. So exciting!

Look at that. If I press that... Look, look.

Do you want me to show you? Look.

You're gonna end up with some lumps

into a piece of bread with your chutney. Yes.

Is that what you want?

I feel like I can't just stand here and do nothing,

so I just need to assert myself.

So we need more normal potatoes and less sweet potatoes.

Let's get this done. We need to get the cheese in it.

We need to figure out how we're going to get this on the plate.

So where are we at with the potatoes?

So we've got the potatoes already mashed up. Fabulous.

We are pulling back on the sweet potato.

We're still going to add a little bit in there

but it's going to be mainly white potato.

We started off with more sweet potato.

We've just been told to do less... Yeah.

..which means we have overall less filling.

So what's our pivot? That's fine. More cheese.

More cheese. More cheese? OK.

More cheese.

All we can do is make the potato balls smaller

and fill them with cheese.

Lots of cheese.

OK, guys, you are running out of time.

Ten minutes left before the service.

Allez, allez! ANDY: Come on! Final push!

We've got people to serve and we've got nothing to serve them.

Roll them, roll them, roll them.

That's amazing.

I love rendang.

They're nice, aren't they?

I must have owned a fish and... I must have been a Greek!

(LAUGHTER)

It's looking good.

We're gonna try one all together now and see how it goes.

We should probably taste our dish as a whole.

We put our fish, our salsa, and our sauce with the taco shell.

Do you guys want to take a bite?

Fish is nice.

Mate, that's not bad.

Tasting good. Tasting good.

Could you throw me some, please?

Get it together.

Five minutes till service!

ANDY: Come on!

GRACE: These look unreal, Luke. You are the GOAT.

Five minutes till service starts.

We need to set up a production line.

What's the dish called?

Crying tiger beef... (LAUGHS) What's the dish called?

Crying tiger beef tacos.

I'm gonna do the beef.

I throw it in the cornflour

and flash-fry it in the deep fryer

for a couple of seconds.

Luke, I reckon a tiny bit more colour on them

if you can manage.

PAT: Are we still rolling as we're making?

We don't have enough tortillas

and I'm still making batter as I'm cooking them.

It's all kind of happening. I don't know what's going on.

We've got balls being rolled and we've just got to keep going.

There's three minutes to go.

We're getting the potato fritters out of the fryer.

The chutneys are looking great.

We've got the bread cut.

I need... I need six.

Keep going, guys. Keep going. Yes.

We are working overtime now to bring this dish together.

If we're going to get a dish on the plate,

we need to just beast mode.

Dot. Yeah.

They're already ready. You can dip them and fry them.

Final checks. One minute to go.

Um, do you want to still deep-fry this bad boy?

When you serve pork crackling, everyone wants crispy.

We quickly think that popping it in the deep fryer

is going to puff it up beautifully.

We're just going to portion out all the pork

and then build from there.

So we've got the rotis going. We've got the slaw station.

Roti, pork, garnish and then out.

Our pork is ready for service.

I just hope we've got enough to serve everyone.

Time to feed the masses.

Ten... JUDGES: Nine, eight,

seven, six,

five, four,

three, two,

one.

That's it. Service up!

Love your work. Love your work.

The MasterChef garden is pumping.

Pumping! It is absolutely packed in here.

And, of course, we're joined by our very special guest,

who's been secretly hovering out here in the garden, Lily Huynh.

Thank you.

It's been fun being like a little secret spy and, like,

sussing out what people like.

How many followers have you got now?

Um, I think just over nine million.

Nine million? Whoa!

Crazy.

I'm doing what I absolutely love.

Like, I'm eating, travelling and...

Sounds terrible! ..sharing my thoughts.

(LAUGHTER) Not a bad job, eh!

These look so good, Annabel.

Thank you. Yeah, amazing. Amazing.

We need to put a nice heap of the pork rendang

on each tostada

and then pineapple and cucumber salsa,

finished with some toasted coconut and kaffir lime on top.

They taste epic. I'm so happy.

Thank you. Fantastic.

JACKIE: There are so many people out there.

Hello.

Oh, my God. Thank you all for lining up.

These tostadas were flying. They went so quick.

Make sure you squeeze a little bit of lime zest on it, too.

It's pretty cool that we're actually getting

to feed people other than the judges today.

We'll be back very, very soon. Not too long. Thank you.

Yes. I'm excited.

ANDY: OK. This is Orange team's pork rendang tostada.

And, oh, my gosh, they look good.

They look so enticing, don't they?

If I saw that walking around at a festival,

I am hunting it down. Yeah.

Cheers.

(LOUD CRUNCHING) POH: Oh, I'm scared now.

JEAN-CHRISTOPHE: Oh, the noise. The cracking.

Wow.

I think they've absolutely nailed it.

It's so beautiful but fun to eat as well.

First bite, I was hit with that crunch.

And then you sink your teeth into the pork rendang

and it's absolutely delicious.

It's sweet, tangy, slightly creamy from the coconut

and it's just such a flavour bomb.

A really clever idea for them to use the gyoza wrapper

as the tostada.

It's just got such an amazing shattery quality.

Yes.

But it matches the robustness of that rendang.

It's quite a light rendang, so it's quite saucy.

And the meat is cooked perfectly.

Like the viral factor, too, just of the name -

pork rendang tostada.

You're like, "I know that should be good."

Yeah. "I need to try that thing."

Yeah.

Get more beef ready, Grace.

Yeah.

Service is up. I am on the beef.

I'm gonna hang out on the fryer and do the crying tiger beef.

Alright, let's keep moving.

We've got the tortilla. We've got the beef.

We've got the cucumber pickle.

A little herb salad.

Have you dressed? I have not dressed.

A beautiful dressing that Pat's made.

And a little crunchy peanut topping.

This looks unreal.

Better keep an eye on the dressing,

so we're not gonna run out, yeah?

There should be enough, obviously.

Enough but not being... Just tell me if I've stinged.

That one's probably a bit stingy.

Yeah. Are you busy?

I can take these out of here. No, two seconds.

I'm there, I'm there. Righto.

We're sending Luke out to serve the punters today.

He's not just a pretty face. He's a real charmer.

Nice work, boys. Let's do it.

I've just tasted our meal.

And it's delicious.

We kind of had some things where we ran out of a bit of sauce.

And I've never done tortillas before,

but I feel like they're definitely in with a shot.

There you go. Get 'em while they're hot. Thank you.

Cheers. Looks amazing. Thank you so much.

No worries, lads. Beautiful day, isn't it?

OK, this is Red team's crying tiger beef taco.

What do we think of the look?

It looks pretty good. Yeah.

Let's do it.

That tortilla is insane.

The fact that Luke's done that from scratch is so good.

Then we get on to the filling.

My beef - you taste that nice marinade through it.

Fresh herbs - great. Cucumber pickle - really tasty.

I just wanted some sort of sauce. Yeah.

It feels like it needed a little bit of fat or zing

just to carry everything through.

The one bit of meat that was drenched in sauce for me

was by far my favourite mouthful.

Yeah, which is such a bummer

because I really see the vision here.

The flavours are great.

I do like the freshness of the herbs,

and the tortillas are excellent,

but if it had that sauce it would be even better.

Yeah, take three, just take three.

I'm really happy with how these crispy pork belly rotis

are coming together.

Lydia's gone out, she's taken some plates

and then she's just come straight back, pretty much.

We just had to focus on pumping them out.

Yeah, we got a dozen portions. Yeah.

It's just, like, not enough.

I'm keeping an eye on the pork,

and I'm kind of keeping an eye on how many

we're pumping through.

But the portions are getting pretty low, pretty fast.

We've got to get this pork out of the oven soon. Yeah.

I'll do some more. Yeah.

How long till the pork belly?

Another 15 minutes, I reckon.

We've got hungry people out there waiting for our pork.

But it's still in the oven right now.

It's not an ideal situation to be in.

No-one wants to wait for their food.

I'm just going to keep going with the fish.

Vinnie, you are smashing it, mate.

I'm feeling really, really proud of the food

that our team have put out today.

We have to put the fish on diagonal,

so it doesn't fall off the plate, OK?

Yeah, yeah, of course.

When the diners eat our fish taco,

you're gonna get this crisp, shattering, beer-battered fish,

punchy nam chim seafood mayo

with this sweet and bitter salsa on there.

We're using a black rice paper

and we're just frying it up to add a crunch element on top.

Yeah, that's nice, Em.

Every dish needs to be the exact same as each other

because consistency is really important.

Alright. Here you go. Thank you.

No worries.

OK. Purple team, Asian fish taco.

ANDY: That fish looks pretty good.

SOFIA: It looks amazing. Yeah.

Very appetising.

Hmm.

I think it's absolutely delicious.

They absolutely nailed the batter on that fish.

It's absolutely perfectly crispy, moist on the inside.

That pineapple adds a beautiful element of sweetness

and tanginess that just ties it all together.

And I love a saucy taco

and it's got a good amount of mayo in there.

I think the fish was done perfectly.

The batter is crispy enough and very thin. I like that.

And the taco... Oh, my God.

It's very tasty.

Would you line up for it, Jean-Christophe?

I definitely would do, yeah. Big time.

I think the strength of this dish absolutely lies

in the battered fish. Yeah.

Because it's still really crispy... Yeah.

..and perfectly cooked.

Oh, I hate to bring the mood down, guys,

but I think I got the dud.

(GASPS) No! Yeah.

My fish is severely overcooked, unfortunately.

No! It's really dry.

Oh, no.

What a shame.

Oh, hell, yeah.

Yeah! Yeah!

Pork's out of the oven! Yay!

Yum-yum.

I'm gonna get this in here. Yeah.

Let's chop this thing up as fast as we can

and get some of these dishes back out

to the hungry punters out there.

Oh, yeah.

We're going to get our roti on hot,

build our slaw up, and then we've got our pork belly

in the middle and then our garnishes on top.

OK. These ones are good to go. OK.

I hope the punters and judges loved it,

and I really hope it was worth the wait.

Thank you so much. Thank you so much. Enjoy that.

Alright, so this is Blue team's pork belly roti taco.

This is the dish we're the most worried about.

I think the dish with the longest line

was from the Blue team.

Everyone was really excited about it.

They saw pork belly and they were like,

"Yes, I want to eat this."

It looks pretty great. It looks very generous.

Especially after waiting in a long line

and you see the portion is a good size,

it'll make you happy instantly.

Mm!

Yes.

Jean-Christophe, what are you doing?

Come on, mate.

Oh, please. (LAUGHTER)

This is what I love to see,

like, the fusion of different cultures and cuisines,

but it works so brilliantly.

It is incredible.

I mean, you've got the fattiness and the crunchiness of

the pork belly, but it's balanced out

by the freshness and the acidity of the slaw.

Each bite makes me want to just keep digging in for more.

Flavour-wise, you can't fault it.

From like that butteriness of the roti,

nice caramelisation on it, too.

Pork belly - Aaron has nursed that thing from start to finish.

There's a beautiful spice rub on it.

The crackling is nicely chopped up

and incorporated through the meat.

And a simple slaw - like, it's all it really needed.

At the start of the cook,

they were just overthinking everything.

They've just simplified

and put beautifully-executed components on the plate.

It's exciting. I'm honestly...

In fact, I'm going to eat it with my hands.

Oh, hello. Sticky fingers.

It excites me. Yes.

Yeah! There he is.

Get it in there. You just enjoy it.

Yeah, dig in. Just enjoy it however you want.

Mm.

Go, go, go, go, go out. Go, go.

These dishes are flying out.

I cannot believe how quickly Olaolu is back in the kitchen

looking for more.

We are feeling the pressure, yeah.

The balance of this dish is crucial.

You've got the coriander chutney that's really bright and spicy.

You've got a date and tamarind chutney

that's quite sweet and sour.

And you've got a deep-fried ball.

Can I just get these to go?

Just pause, pause.

I think we've met the brief of a viral food trend.

We've got the cheese pull.

I'm just happy to have something on the plate.

Thanks. There you go. Enjoy.

Cute.

POH: OK, so this is Green team's cheese ball vada pav.

Ooh, the cheese is oozing.

ANDY: Wow. OK.

It's a mouthful. Game on. See you at the bottom!

Oh, here we go.

I found the mozzarella surprise!

Got a bit of a cheese pull there?

I love the creativity of this dish.

And every time I see someone bite something

and it's oozing with cheese, I'm like,

"OK, I really want to try that."

It's definitely tasty. It is very rich, though.

Yes.

I do wish there was maybe something

that cut through the richness a bit more,

even like a bit of a kick of spice would be good.

That sweet potato mozzarella stuffed patty

is pretty bloody tasty.

And also, I appreciate that they've done something

that not many people would have had. Yeah.

JEAN-CHRISTOPHE: My concern is

the bread is dominating the dish too much, for me.

The thing is, it's just carbs

and there is not enough support with the chutney, the sauces.

Not for you. No way.

That's the last batch. Yeah. Great.

We need four tortillas now, Chef.

Yeah. And then that's it.

Looking around,

everyone's frantically getting their last dishes out.

But now everyone's wanting dessert,

so we're starting to get a pretty hefty line

at our stand.

Alright, I'm coming over with another for you.

Jack's plating up

and I'm in charge of flipping and handing them over to him.

They're falling apart a little bit. They're quite delicate.

Ah, Cas, don't put them on top of each other.

Yeah, OK. They've just stuck.

Gotcha.

At least we can scrunch them and sort of hide...

Yeah. ..stuff.

I'm not too stoked with how the dish is looking.

It's really shifted from the initial vision we had.

These crepes are probably not as stretchy

as when I've made them previously at home.

There you go. Thank you. That's alright.

Alright, it's dessert time. Who's ready?

Ready! Yep.

POH: OK, so this is Yellow's mango pandan mochi crepe.

ANDY: It's not what I thought it was going to be.

I thought that it would have been served in,

like, a rolled cigar.

I think he wanted it to eat like mango and sticky rice.

So I'm gonna suggest this.

How about we do this, right?

And then we do a bit of mop?

JEAN-CHRISTOPHE: No way.

(LAUGHS) "No way," Jean-Christophe says!

Oh, the texture's very soft.

It's quite hard to eat.

Yeah, I'm just doing the whole thing.

It's not that easy either, to be honest.

I actually can't eat it.

I'm gonna have to go with Jean-Christophe.

Yeah, I think I need a knife and fork situation as well.

Interesting.

To be walking around eating this is very difficult.

Hm.

Imagine if you've got a drink in one hand.

You just can't get this done.

When I saw the sign, I was so excited.

But then when you taste it, it just falls apart.

Yeah, they missed the mark slightly on that one.

Sofia, me and you talked about how we wanted it to stretch,

and we'd be able to, like, pull it like a mochi,

which is, like, what's fun about the texture.

But they've made the batter

thinking they could just swap out the milk for coconut,

and it's put too much fat into it.

And so it's stopped the water from going in,

which is what creates the stretch.

If you're selling me mochi,

there needs to be a mochi-like texture.

Yes.

You want that, like, chew.

I think we're all a little bit underwhelmed

because there was so much anticipation about this.

Because when you read mango pandan mochi crepe,

you're like, "Oh, we're on!"

Yeah.

Woo hoo!

We're done, we're done, we're done.

Time's up and I had so much fun.

This is 100% the most fun I've had in the MasterChef kitchen.

Well done, team. Well done.

Well done. Well done.

Thank you.

ANDY: Congratulations, everyone,

on surviving your first epic service challenge.

(CHEERING)

And now, someone that we want you to formally meet.

An absolute expert on all things viral food.

Let's give it up for Lily Huynh.

(CHEERING)

Thank you.

Lily Huynh pops up all the time when I'm scrolling.

Always reviewing food, especially around Melbourne.

That's where I sort of know her from.

I absolutely loved the creativity of the dishes

that you put out there.

I can't wait to share some of your food to my followers,

and I'm sure I'm going to see a lot more of you guys

and what you guys do,

so you should be really proud of yourself.

SOFIA: We asked you to bring us one perfect dish.

A dish that could be the next viral food sensation.

There were two teams that really stood out.

Orange team, congratulations.

Oh, my God!

The dumpling skin tostada was really clever.

And the rendang was a flavour bomb.

Yes.

The next team had us worried.

But the pivot paid off.

Congratulations...

Blue team!

Congratulations, Orange and Blue team.

You'll be cooking in tomorrow's immunity challenge.

And trust me, it is a challenge you want to win

because there is a big advantage up for grabs.

This is going to be a battle tomorrow.

So good night. ANDY: Cheers, everybody.

ANNOUNCER: Tomorrow night,

this is no ordinary immunity.

(CHEERING)

I love shiny things.

I would love that on my apron.

And this is no ordinary guest.

Khanh Ong!

What's under here absolutely blew up for me online.

I didn't have any idea it was going to go so viral.

Oh, my lord.

Captions by Red Bee Media