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NARRATOR: Previously on MasterChef Australia...

From Tokyo Lamington, Eddie Stewart!

(ALL CHEER)

WOMAN: That's a tall cloche!

MAN: The biggest cloche ever!

..an intimidating tower of 20 lamingtons...

LARISSA: Holy moly.

DECLAN: It's out of this world.

..didn't deter our incredible cooks.

CATH: Everything's big, even the mixing bowl.

THEO: Oh, my Lord!

This is intense.

No! Come on!

But this extraordinary take on an Aussie icon...

ANDY: Absolutely on point.

That meringue is perfect.

..was the end of the journey for Larissa.

I know my time has been a wild ride,

but I'm just so grateful that I came here.

Tonight, an invitation

to the biggest-ever Service Challenge awaits them.

(GENTLE MUSIC)

(MOMENTOUS MUSIC RISES)

RUE: Oh, I'm excited. CATH: Yeah.

RHIANNON: It's gonna be awesome!

It's been a big week. We had the biggest Mystery Box ever.

And now it continues.

Big day, big week. Oh!

RHIANNON: Come on in! Thank you!

(ALL EXCLAIM)

Malissa and I walk in first and...

Where is everyone? Where is everyone?

..there's nobody there.

Like, it's entirely empty.

Ooh! OK. What is that?

PHIL: We've got the day off!

I don't know what to do with that.

WOMAN: What is... A secret message?

RUE: There's a letter.

I don't know what to make of that.

I wonder who it's from. Are we allowed to open it?

Shall we? Can we? Shall we?

Are we allowed to?

Well, nobody's told me not to.

(WOMEN SQUEAL)

GRACE: Ooh, it's a ticket to Bali! (PEOPLE EXCLAIM)

ALICE: No, come... No.

OK, guys. (ALL GASP)

Alright. RUE: OK.

"Good morning.

"Today is a Service Challenge, but as you can see,

"it's not taking place here.

"It's happening at a surprise location."

WOMAN: Ooh!

"Of course, this is a big week

"so that means it's the biggest Service Challenge ever

"and you will be feeding the masses.

"Head out. We'll see you soon."

(CONTESTANTS EXCLAIM)

CATH: Oh, wow! (CHATTERS EXCITEDLY)

OK, so we're not going to Bali.

CONTESTANTS: Ohh! OK.

That doesn't take away my excitement.

I'm still excited.

WOMAN: Let's go!

But the emphasis on "big week",

that's making me weak in the knees. (LAUGHS)

(DRAMATIC MUSIC)

RHIANNON: What are we doing today? ADI: What are we doing?

Something big. Oh, it's gonna be massive.

What's it gonna be? Oh.

ALL: Ohh!

WOMAN: Grazeland!

PHIL: We are at Grazeland in Spotswood.

Living in Melbourne, I'm lucky enough

to have been here a couple of times and absolutely love it.

(ALL CHATTER EXCITEDLY)

It's a street food vendor pop-up stall

and there is every kind of food and cuisine.

Sweet, savoury... You name it, they have it.

Ohh. Oh, look! WOMAN: Oh, wow!

People come here from all over Melbourne every weekend.

WOMAN 2: It's making my hungry, looking at all this.

WOMAN 3: Oh, whoa!

Hello, hello, hello!

RALPH: Wow. Look at this.

Oh, my God! There's so many different ones.

Yeah!

Fancy seeing you guys here, hey?

You found us.

Welcome to Grazeland.

You are standing in the middle

of 10,000 square metres' worth of delicious street food

right here in Spotswood.

This is the ultimate playground for foodies

and today it's the backdrop

of the biggest Service Challenge ever.

(ALL EXCLAIM)

So, obviously, this is a team challenge

so we'll get you into two teams.

You know how it goes. Pick an apron.

(ALL CHATTER AND LAUGH NERVOUSLY)

So, obviously, once you get your colour,

try and bunch up into teams.

We'll go yellow over there and...

What are we calling that thing? RALPH: Turquoise.

Turquoise? Turquoise, alright. Perfect.

Ohh! (OTHERS EXCLAIM)

We'll get to that later.

And I pull out a white apron.

What does white mean?

And I'm thinking, "What does this mean?"

Surprise, Malissa.

You have the white apron. Yeah.

And that means... you're not cooking today.

Aww!

Instead, you have to choose one team to back.

If they win, you win.

Ooh!

If they lose, you lose.

ANDY: Oh-ho! ADI: Oh, my God, Malissa!

You're gonna know who your mates are real soon.

Just wait till you find out what the challenge is.

Yeah, I'll wait. OK, cool. I can wait.

Then you can make a slightly more informed decision.

I think I wouldn't want to be informed.

OK, before we get to what you're cooking,

I would like you to know who you're cooking for.

This location is massive.

Every weekend, thousands of people roll through here

to eat all kinds of delicious food.

Of course, today will be no different.

In a matter of hours, you will have to be prepared

to feed not dozens, not hundreds,

but thousands of hungry foodies.

You heard me - thousands.

Bruv! What did you say?

Thousands. (CHUCKLES)

And they'll be all lining up to taste your food.

Excuse me? (LAUGHS)

I knew it was going to be big.

Oh, my God.

But I didn't think it was going to be that big.

Today's challenge is all about surf and turf.

In your team, you'll create two dishes -

one surf and one turf.

You're gonna be selling them for $10 each.

There's a fully stocked pantry at your disposal.

And because you're feeding thousands,

we're gonna give you a whopping five hours

to prepare all the food you need.

As soon as that five hours is up,

the masses are gonna descend

and you better be ready.

(RALPH EXHALES SHARPLY) Let's do this.

The top team today will progress into tomorrow's Immunity Challenge

to vie for safety from Sunday's Elimination.

Brent's the only one who's done something like this and he's like...

MELISSA: He's just like, "Ugh!" "Ooh!"

Like, I know what's involved now.

Oh, man.

Malissa. Yep.

Now you know all the details... Uhh!

..it's choice time!

Oh, no!

Who are you backing? I don't know.

Are you backing yellow or are you backing turquoise?

Um...

I'm gonna go with yellow. (TEAM CHEERS)

(BOTH LAUGH)

Sorry! I had to go with my roomie!

CATH: No, no... ADI: No, it's alright. It's fine.

I love you guys!

(LAUGHTER)

Alright, guys, are you ready?

(ALL CHEER)

Good 'cause your time starts now.

(ALL YELL AND EXCLAIM)

Oh, I feel so left out.

(YELLING AND WHOOPING)

ADI: Oh, my God!

What are we doing? Oh, my God.

Cooking for the masses is crazy.

Alright.

Like, it's...not even really numbers that I can comprehend.

Like, I don't even know what that amount of food would look like.

DECLAN: We should start planning. Let's start planning.

So I think our communication as a team needs to be exactly on point.

Do we want a theme for our menu today or do we just want random?

AMY: Thai. Yep. Thai? Feeling Thai? Asian-y?

Yeah, alright. Yep. Are you happy?

I'm thinking barra and we've got the king of curry over here, alright?

If we're gonna do Thai fish, we're gonna do Thai what?

Could we... Like, a salad?

A Thai beef salad. Thai beef salad! Yes!

For our surf dish, we're doing a Thai curry with barramundi.

Nice!

And for our turf dish, we're doing a Thai beef salad.

Are you guys comfortable with me filleting the fish?

Yep. You're the meat cooker.

So if you help with the... PHIL: I can help with that as well.

Don't you reckon? Yeah.

My team definitely has a few cooks that are very strong on seafood.

So Amy and Declan, that's really their thing.

There's Robbie with his big flavours.

Phil's so good with meats.

So hopefully we can all bring something to the team

and I think we can work really well together.

Come up with a time where you wanna be at

at an hour, two hours, three hours, four hours

and we need a dish ready at, like, four hours.

Alright, so we'll go, uh, turf.

Um, we got pork belly? ALICE: Yep.

And we want to go red braised...

Yeah, red. Yeah. Red braised...

Sticky braised, yeah. Sticky.

I was thinking instead of doing

full fried rice, which is complicated, maybe scallion rice.

Yeah. Just scallion fried rice?

ANTONIO: Yeah, good. Yep. That's easy.

Alright, so turf, we're gonna do the mussels?

What do you think? THEO: Go the mussels?

You wanna do bread?

What type of bread? What do you think you're feeling?

Well, to go with that, something that's got body to it

so we can mop up the sauce.

So, yeah, just like a focaccia.

Good idea? Like it? Yeah, I'm happy with that.

Happy? RUE: Agree.

I think everyone's pretty happy with the ideas we've come up with.

The team's looking at me for a bit of experience.

But, like, God, I didn't even do that in my season.

Yeah, get started. Yep, OK.

So it's a great learning curve for me too.

RHIANNON: What are we gonna fry up? RUE: Coriander seeds.

Onion? Onion.

Uh, carrot, celery. Carrot, celery?

It's all about the prep for these dishes.

Gonna get the pork belly.

You know, cooking for, like, 800 people,

you need to know the exact amount of absolutely everything.

We've got four. I reckon we've got four.

Cut them into cubes and then...

First we gotta cut up a ton of pork belly

because the pork needs to sit there

and tick along in the brine for a couple of hours.

So everyone's working on the turf before we start the chilli mussels.

Better motor.

So I've got Rhi, Rue, Ralph and Theo just going ham on that.

No pun intended.

(RUE LAUGHS)

And I've got Alice and Antonio

starting with the spices and the sauce

while the pork's getting cut up.

DECLAN: Robbie, mate, look what I caught out in the river.

I get those every day where I am, mate.

This is outrageous.

So I'm gonna be looking after the surf dish,

which is a Thai red fish curry.

ADI: How you going, Deccy? Yeah, good.

It's a big job, hey? It is a big job.

I'm on the fish and Robbie's gonna be looking after his curry.

This is a red curry we're making today,

so we'll have more chillies into it.

It'll be a bit more spicy.

I've never filleted this many fish in my life before.

This is ridiculous.

I've gotta prepare 400 portions of barramundi.

I'm gonna turn into a bloody barramundi tonight.

You know, like, that's 40 fish,

which is well beyond anything I've ever done before

let alone in a five-hour time bracket.

I've bitten off a bit more than I can chew today.

It might not seem like it, but you have already had one hour.

Four hours to go! JOCK: Come on, guys!

ANDY: You gotta move! You gotta move!

(HIGH-STRUNG MUSIC)

Hello, hello. Hello, turquoise team.

Hello.

What have we got? What have we got?

So we've got a medium-rare Thai beef salad

and a Thai-style curry with barramundi.

So we've got a hot lovely warm meal,

and then we've got the fresh meal on the side, so there's options.

OK, that sounds good, um, and I'd pay 10 bucks for that.

Yeah, I'd pay 10 bucks for it

and it sounds like, you know, if you cook that fish perfectly,

very easy for service...

That 's it, yeah. ..which is a plus.

Are you thinking about that?

Because, you know, serving, it's gonna be tough, right?

This is an actual Service Challenge.

You're... Numbers.

We're talking 400 portions here.

400. It's a lot of fish, man.

You'll be here for... Yeah, for hours.

Yeah. Yeah.

So bulk that up with something else?

Yeah, I'd be trying to do... to do a little bulk job.

I am petrified for you

and I'm getting no petrified vibes anywhere in this kitchen.

No, good energy.

I'd love you all to start getting a little bit petrified.

None of you have experienced this. I'm telling you it's gonna be hard.

Yep.

OK, alright, so basically we've just spoken to the judges

and they were a little bit scared

when they heard that we were planning on doing that much fish.

But I'm thinking do we want to bulk up the curry

with something that's not fish so we've got more time?

Sweet potato? Sweet potato?

What's... Is there bok choy there? Yeah, I think so.

That's quick and easy, that sort of stuff.

We can wash that up, have that cut. Yeah, cut...

Beautiful. So that's gonna bulk our salad.

Everyone, back to their jobs. Let's go.

Initially, the plan was to put

a large portion of fish in everybody's curry.

There's not time to do that when we're serving thousands of people.

So we're gonna use a vegetable that we know we can prep quickly,

we're not worried about pin-boning.

So we're gonna bulk it up with the vegetables.

One of these pans will probably do 1.2 kilo of the dough, right?

So if that's 1.2 kilo of dough,

you wanna do maybe four of them?

My job today is to look after the focaccia, look after the bread

for our chilli mussels.

So 6 kilos, right? 6 kilos of total dough.

I'm Bread Boy, so that's my happy place.

We've just been doing a lot of calculations,

which I'm not good at so Antonio's giving me a hand.

I think one of the main issues in this whole day is quantities.

We've never, ever done quantities like this.

So 30? BRENT: 30 per tray.

30 per tray, 6 trays.

180. 180.

So I need to do... Double.

We need to do a bit more. (CONTINUES INDISTINCTLY)

It's a big number and it's quite hard to see the end goal,

so we need to figure out exactly what we need.

Oh, we've got fried shallots.

Oh, awesome.

My next task is to get onto the stock.

We need a stock for these mussels

which will form the base of our chilli sauce.

I can get through these pretty quick. Yep.

And once I get it on, it'll be on, you know?

It's just a basic stock

because the sauce will have roasted capsicums and chillies

and all those yummy, punchy flavours

and this is just a support act.

JOCK: Alright, mates? Hey, mate.

You've got a calculator and everything. I like it.

Mate, what's happening? Let's go surf. What's the, uh...

Surf, chilli mussels.

We're gonna utilise Bread Boy

and we're gonna do, like, a focaccia with it.

Yep.

And then for the turf, we've got pork belly

and we're gonna do a gelatinous red braised pork with some rice.

OK, sounds good.

Let's dive into the fish one. Yep.

How many mussels are you giving each?

Um, probably looking at around...

..three to four.

If I got three mussels for 10 bucks, I'd be fuming.

You need to double the amount.

The judges have just come past

and said we need to double our mussels in each serving.

That's 6 mussels in each bowl, 400 people -

2,400 mussels we need to clean, de-beard and cook.

How are we gonna do that?

Planning, right, is probably...

Massive, yeah. And the same for the pork belly.

How many pieces of those are they getting each?

Uh, four. BOTH: Four?!

That's huge.

Yeah, I think you guys have got a lot of decision-making to do.

We're gonna come back, but we need...

..we need more answers, more definitive answers.

Alright, good luck. Good luck.

OK.

At this point, the final quantities haven't been worked out,

so we really need to all come together as a team to work this out.

Yep, those are a bit too big.

ALICE: OK, yeah.

The good thing is there's good ideas.

Yep. They've got good ideas.

I think the thing they're just trying to get their head around

is cooking for 400 people per dish.

I mean, can you imagine when everyone

starts streaming into this incredible environment,

they're going to want delicious food

that matches the vibe of this incredible day.

Yep, fingers crossed. Alright.

There's a lot of this going on today.

Walking around like this all day.

PHIL: That's a big piece of beef.

So I've got to prep 40 kilos of this beef today for the turf dish,

which is the Thai beef salad.

That's 20 cuts of these sirloins...

Oh, bloody hell.

..which is gonna take quite a lot of time to get through.

So you're happy for me to start marinating this one?

Absolutely. Amazing.

Amy is kind of my support today with the beef dish.

She's prepping all the marinade to one side.

So we're gonna leave the cuts of beef whole, marinate them whole,

roast them all together and then dice them at the end.

Just me on the beef.

Hope the team haven't made a mistake with this one, but let's see.

Doing all the beef on my own is obviously a bit of a challenge.

I feel like everyone's having so much fun out there,

you know, making marinades and garnishes and sauces.

And I turn around over my shoulder

and I can see Deccy and I realise he's in the same boat as me.

DECLAN: Oh, my God.

But he's just got fish and a filleting knife

and he's chucking his way through it

and we kind of give each other that nod

of, like, "Yeah, we're in this, mate. Let's get it."

AMY: How many more have you got to go, Phil?

Four packs. OK.

RALPH: Oh, my goodness. The sheer volume of everything.

I don't think I've ever cut this much pork in my life.

So I am responsible for cutting the pork with Ralph

and this will be for our turf dish,

which is the red sticky pork.

I think our meat trays are about to get full.

40 kilos of pork, that's not a joke.

I am moving at warp speed right now.

Who needs to go to the gym?

Look at that. Look at these babies.

That's all from cutting pork, OK? (LAUGHS)

Look, it's really tough in here, but I am pushing through.

We're almost done. OK, cool.

ALICE: OK, Brent, this is ready.

BRENT: Alright, get it in there. Turn it up.

Turn it... Are we going that way?

Yeah, can you carry it, you think? You got it? Whoa, good job.

So I will be helping the pork belly dish

in terms of the braising liquid,

which in this case is just a combination

of soy sauce, Chinese cooking wine, Chinese black vinegar,

cinnamon, cloves, bay leaves and Chinese spices.

Just dump it in, yeah.

So hopefully the judges see this beautifully dark

caramel braised meat.

Nice.

..that's just filled with Chinese spices and melts in the mouth.

How many more do you have, Rue?

There is one more tray to do.

OK, alright.

Team turquoise, team yellow, you're halfway there!

2.5 hours to go! Come on! ANDY: Let's go. Come on.

Surely we can't be still filleting fish.

How many have you got to go? Um...

I'm about halfway.

You're about halfway? Yeah.

So that means your one job...

'Cause we're about halfway through the prep time.

Yeah, I know.

The one job that you're gonna do is portion fish.

Yeah, exactly. We sort of spoke about that at the beginning.

We just... Yeah.

I wouldn't... I wouldn't...

If there was a person in my kitchen that did one job on a prep list,

we would sink every single time.

Andy walks over and he's still surprised that I'm filleting fish.

You have to go faster. Yeah, yeah.

Like, it's as simple as that. Yeah.

It does feel like it's falling apart a bit.

Who bloody chose to do fish, hey?

JOCK: What's happening?

Where are we at? Brent?

BRENT: We're just about to put all the pork in

and then we'll get onto the sauce for the mussels.

Has someone prepped the mussels yet?

Um, no, that's next.

We've got two and a bit hours to go. You haven't even started.

You've gotta move, man. Like, you're in trouble.

Jock drops the bomb and says,

"You're not gonna be done in time if you keep going like this,"

so we're deep in the weeds here and it sounds like turquoise too.

That needs work. Yep.

Now I'm stressing. The pressure being applied big-time.

Girls, right now, both of you, get on and help Ralph do the mussels.

The three of you, you're having a race.

You're racing each other to who can do the most the fastest, yeah?

Honestly, pick up the pace, yeah? RALPH: Righto.

Alright, we've gotta push.

Oh, my God.

CATH: I just don't know what we need, though.

BRENT: What's this water for? ALICE: I don't know whose it is.

OK, so I think it's safe to say these guys are in the weeds.

ANDY: Declan has done...

He's only halfway through the fish.

What?! He's only halfway through the fish.

But there's no, like, urgency. Like, I just want him to go faster.

Yep. Yeah.

He's doing a great job, but go faster.

Um, we've got a mussel dish -

the mussels, not even cleaned yet, no idea how many mussels we need.

Like, this is the first time they've had to do this

and they just don't understand what 400 covers looks like.

They're gonna need help.

Lucky they have you guys here.

Get in there. Go, go, go.

DECLAN: Alright, how are we, big man?

I am fantastic.

I have come to get every bit of detail.

PHIL: So Andy comes into the kitchen

to check on things and do his usual updates,

but I can see the concern on his face

as he's looking around at what's going on.

Have you got a prep list?

Um... Ehh... No, yeah... Oh!

Yeah. Yeah, yeah, yeah. Yeah, yeah, yeah. Yeah.

Andy's a professional in the industry.

He's a MasterChef past contestant.

He knows exactly what needs to be done.

So for him to be that concerned is worrying.

OK, what we're gonna do, you and I, is get a little bit of organisation

because I'm petrified for you.

I've done a few Service Challenges in my other season

and I've never seen the judges come in and help.

We're cleared in trouble here,

so we really need to turn it around fast.

Nice. Good. RHIANNON: You happy with that?

Yeah, I'm happy with these. I just want you to go faster.

OK? 'Cause there's a mountain of jobs to do.

RHIANNON AND RUE: Yeah. A mountain of jobs, OK?

RUE: I thought I would get carpal tunnel from working as a dentist.

Turns out it's cooking.

Rhiannon and I are cleaning those mussels.

You have to get the beard out.

You have to scrape all the yuckies off.

It's a lot.

I'm paranoid about you running out of stuff.

So 11 packets? Think that's enough? Yep.

Yep. We've got this. We're all over it.

Yeah. Hurry up.

Yeah, OK. Yeah. OK, we're going!

Guys, it's time to get out of the weeds and back on track.

You have 90 minutes till service. Come on!

(TENSE MUSIC)

ANDY: How long till you're done?

DECLAN: Um, an hour.

One hour? Yeah.

Half an hour. I'm giving you half an hour.

This is a bloody marathon.

I think there's five fish in there so I'll need to fillet all five.

AMY: OK.

As a team, we knew fish being this main element

of the Thai red curry, this was gonna be my job

so I was knuckled down in this.

I didn't think it was gonna take this long.

I'm regretting taking on this job now.

But, like, I've just gotta go for it.

I'm going as fast as I can

and if I do this methodically, it's gonna pay off.

Mate, I reckon go for the freak-out vibes.

See if that makes you go faster.

Yeah, not much more. I'm nearly there.

(SIGHS)

You alright, Rob? You alright?

Yeah.

I'll get there, bro. One more stock.

I've never made 60 litres of curry before,

so making sure this curry is balanced right is really hard.

So this is just everything but the garlic, is it?

I want the curry to be really rich

and have a nice spicy flavour to it.

Just trying to balance it by adding more sugar,

a bit of soy sauce,

a bit of chilli, lemongrass

and hopefully I can get through this.

ALICE: Brent, I'm gonna get four rice cookers set up there.

Yeah.

I don't know if that'll be enough, but we'll see.

Alice is on the rice, so I've taken over the pork belly.

Doesn't need much longer.

I taste it and it's so good.

Alice has done an amazing job.

It's an intense sauce.

It's sweet, it's salty, it's sour.

And the pork is just gelatinous.

So nice to eat.

Right, one more. One more of these. We'll do the last one.

I really need to get this pork belly out

and start reducing the sauce.

Let's go, guys. Let's push now!

There was a stage there where the wheels were off,

but everyone just sort of dug deep, we got a system going.

How's your bread coming along, buddy?

Yeah, it's coming along and there are about to go in.

Oh, magic.

Theo was cruising with the bread. I didn't have to worry about it.

RHIANNON: Righto, mussels are done!

Where do you want me?

So, Rhi, you're gonna be on that mussel course now.

You want me to get on it? Yep, yep.

The mussels are ready to be cooked.

So we're getting through it.

Everyone happy, guys? Yeah.

Yoo! Yay!

Good hustle, team.

PHIL: It should be hot enough now.

I'm just about to start searing off the beef

so we can get that ready.

It's gonna be a cold Thai salad.

So we'll get that seared, in the oven,

let it cool down, then we cut it.

It's obviously quite well known that, you know, cooking beef is my thing,

so I want it cooked perfectly,

mid-rare, nice and pink in the middle.

Yummy!

There's so much pressure on me to cook this beef right today.

These are paying customers that are paying

their hard-earned money for these dishes

and we can't serve up substandard food.

Happy with that, Andy?

Beautiful. If it's caramelised on the outside, we're good to go.

Yeah, radish is done.

Tomatoes are being done.

Yeah, we're doing super well.

So we've got a few people working on the Thai beef salad.

I'm doing the cucumber at the moment.

Grace is gonna the do bean sprouts, also the herbs.

And we've got Amy doing the dressing.

You are gonna need so much dressing, it's not funny.

Yeah.

Today we're doing a kind of a play on a nam jim for the salad dressing.

So we've got palm sugar and coriander roots and coriander stalks

and all, like, the kind of flavours that you would find in a nam jim,

but we just made it our own thing.

(INHALES AND EXHALES DEEPLY)

JOCK: Right, get them all going.

THEO: I've got my focaccia bread baking,

so I start working on that bratt pan to start cooking the mussels.

So you see the smell? Yeah.

It smells delicious, yeah.

Like, the mint just adds a little bit extra, you know?

Yeah, yeah, yeah. A little bit of something-something.

Something-something different. Yeah.

Opening the mussels, letting them get that saltiness

out of them a little bit into our stock...

I like it.

..but I don't want to overcook them

because they're gonna cook again in our sauce.

I can see already. Yeah, yeah.

See, we're in already straightaway. Yep.

See, as soon as they pop, they're out.

Alright, let's go, let's go, let's go.

DECLAN: Alright, fish is done. I can jump on now.

(ALL CHEER)

WOMAN: Yes, Declan!

I finished my last fish and, yeah, come on, let's go.

ANDY: Declan? Yeah.

We're gonna cook this fish, brother. Yep, perfect.

Just gotta cook 400 pieces perfectly now.

What could go wrong?

And I'm gonna keep about five or six per pan

and we'll just get a nice crispy skin on this barramundi.

(BLENDERS WHIRR)

RHIANNON: Happy with that, mate? I'm happy. That's good.

I'm finishing the chilli sauce for the mussels

and I need to make sure I get enough chilli in it.

It's quite spicy.

Yum. The consistency's nice.

Yeah, it's beautiful. It's perfect for the mussels.

The chilli's I think where it needs to be.

Way more salt. It's nice. It's spicy.

Chilli to the public is a bit sensitive

because not everyone likes chilli,

however, if you have chilli mussels on your menu,

it is what it is. (CHUCKLES)

Theo took a lot of care...

Yeah, they look awesome.

..in making sure that these are perfectly cooked.

Because I'm nervous about everything,

I would like to count how many mussels are in one bowl.

Oh, my goodness. Yeah. Just one bowl.

'Cause then it gives us a rough idea if we're on track or not...

I'll just get another bowl and... ..just in case it's not right.

I agree. OK?

(PEOPLE CHATTER EXCITEDLY)

People are trickling in! Soon it will be a flood.

30 minutes till service! Come on!

(TENSE MUSIC BUILDS)

How many bags did you prep? RHIANNON: 11.

The mussels have been steamed by Theo

and Jock said, "Maybe we need to just count what's in each bowl."

Yeah, there's 60.

Hang on.

2, 4, 5...

300.

And how many did we say per? 6? 5? 5.

60 portions. Holy shit.

Oh, my goodness.

We haven't got enough mussels, at all.

We have got enough for 60 serves, not 400.

Oh, I can't believe it!

Oh, it's just... It's epic. It's crazy.

It's just like... It's surreal.

It's exciting. It's mammoth. It's big. It's everything!

Oh, wow! It's everything.

Wow! (LAUGHS EXCITEDLY)

I cannot concentrate with this going on. It's crazy.

We're, like, down on mussels.

BRENT: Just grab all of them.

Like, seriously down on mussels.

Everything's looking, you know, perfect

until we realise that we're short so many mussels.

What we're gonna need to do

is be cooking mussels during service probably.

OK.

So you're gonna have to account for that with the team members.

So there's a big spanner straight in the works.

THEO: Back on the mussels.

So we have Theo, Rhi and Ralph

just going frantic on the mussels.

RHIANNON: Bloody hell.

And then sort of as service goes,

we're gonna be cooking them as we go.

JOCK: See why we check things?

Yep.

This close to service and now I'm down three people

that would've had other jobs,

it's not great at all,

but we gotta get the mussels out.

It's a chilli mussel dish, not just a chilli dish.

They just keep coming.

Yellow team, turquoise team, the time is here. 10 minutes to go!

Come on!

(CROWD CHEERS)

GRACE: Come on, guys! Well done!

(CHEERING CONTINUES)

Crazy. Crazytown.

I look to the side and I see a market full of people.

There is thousands of people here ready to try our food.

We've gotten this far along

and we want to make sure that everything is perfect.

So we decide to make up some samples of our surf and turf dish.

ANDY: We'll probably need a couple of herbs,

so let's rinse, yeah?

ADI: Yep.

We've got our red Thai curry and it's looking beautiful.

The fish looks like it's cooked perfectly.

Coriander.

And we top it with some coriander

to elevate the chilli and those Thai spices.

CATH: OK, we gotta try to get some height on them.

Our Thai beef salad is vibrant and you can smell the aromas.

Good job, good job. Come on.

It's zingy and acidic and fresh

and Phil has worked so well at getting that beef cooked perfectly.

ANDY: Hey, I got good news. We're actually getting there.

We're gonna do it. Well done, guys. Well done.

ADI: Well done, turquoise!

We're feeling really happy with how everything's looking and tasting.

BRENT: Hey, hey, Alice. You need to get on the rice.

Get the rice. ALICE: OK.

I need to start frying the rice for the pork belly

and I'm frying green onions and garlic

and then adding the steamed rice.

The key to getting the rice right

is not to go too heavy on the oil -

you don't want oily rice -

and not to burn anything.

OK.

But that's really tricky because, you know,

these fryers are really, really intense in terms of heat.

The last time I was sweating like this

was when I was doing hot yoga and I was wearing less. (LAUGHS)

I've never cooked like this before, let alone at this volume.

I need to move fast.

And I've only got two hands and I've got to make

fried rice for thousands of people.

I just don't know how this is gonna happen.

This is so stressful.

These are your two dishes. BRENT: Yep.

I plate up for Jock the pork dish and the chilli mussel dish.

Let's taste them. Let's go. Alright.

I taste it and it's so good.

Are you happy with it? Yeah, I'm happy.

The pork dish, you've got the beautiful, tender, gelatinous pork,

beautiful sauce.

You know, it's umami, rich and sweet,

but then jammed full of those spices

and the rice just sucks that sauce up.

Mussels.

The mussels are perfect.

The chilli mussel sauce is so nice.

It's not a big chilli hit...

Oh!

..but it's just that perfect amount.

The mussels are just like they've just been opened

and then they're put in the sauce, so they're perfectly cooked.

Some of the bread.

And the focaccia is fluffy, light

and just mop that sauce up.

You know, they're two great dishes.

Finish the shallots for the mussel sauce.

Alright. Bread's gotta be cut.

He's in the process of doing that now.

And we need to cook a ton more mussels.

OK. Alright, let's go, mate.

Alright, let's do it.

(DRAMATIC MUSIC)

Doors open in 10...

PEOPLE: 9, 8, 7,

6, 5, 4,

3, 2, 1!

That's it. Welcome up!

JOCK: Come on, come on, come on, come on.

We've done it!

It's time to sit down and enjoy the fruits of our labours.

The five hours ends, but it's really not over for us...

One of each? WOMAN: Yep.

..because service for this challenge is mammoth.

We've got to get out 400 of each dish.

Thank you so much. Enjoy.

So we sort of start an assembly line...

ROBBIE: Good old Andy, brother.

..so that everyone is just doing one or two tasks

and really get these dishes out.

GRACE: Thank you so much! Enjoy! WOMAN: Thank you!

Oh, thank you!

We've got a good line going so hopefully we can keep it that way.

What are you guys gonna wear on the gantry tomorrow?

PERSON: Ooh-hoo!

JOCK: Are we ready? Are we ready? Are we ready?

Hey, I need another... Can I have this?

Brent, four pork, one mussels.

Four pork. Let's go. Let's get four pork up.

Service has started. People are just swarming up.

And we are already running out of dishes for the customers.

Mate! Let's go. Service has started, buddy.

I'm still down three people who are doing the mussels.

Let's get the parsley chopped.

So it's not ideal at all.

Spoon, spoon, spoon. Let's go. Let's push, let's push.

We need to push real hard now

and get plates out as quick as we can.

Alright, order's up.

One mussels, two pork.

Four pork. Four pork.

WOMAN: Holy moly!

The line is not ending. (LAUGHS)

It feels a bit like 'The Cook' today,

but, I mean, everyone seems happy to be here,

it's so much fun, the food's smelling amazing.

So, yeah, I'm stoked.

(PEOPLE CHATTER AND LAUGH)

You guys smashed it. I'm out.

You got this. You got this. ADI: Thanks, Andy. Thank you, Andy.

All you've gotta do now is finish serving it, alright?

Guys. RUE: OK, thank you, thank you.

Well done, guys. Let's go.

Come on, team yellow! Let's go, Brent!

RHIANNON: Thank you, Jock. You're amazing, bloody amazing.

Good luck! Thank you!

GRACE: Halfway through the cook,

I didn't even think we were in with a shot.

If Andy hadn't have stepped in to help us out,

we might not have made it.

Hello! ANDY: Oh, my turquoise friends!

And so, you know, we don't want to disappoint him.

delicious MasterChef-approved recipes on 10 play.

(TENSE MUSIC)

Alright, what do we have here?

Alright, so we've got a red barramundi curry.

And... And a Thai beef salad with peanuts.

I already know how this went down, so thank you very much, legends.

Thank you, guys. Enjoy. 'Bye.

Where do you want to start?

What are we doing first? Wow.

I think you've gotta start with the salad first, right?

Let's talk about the salad, shall we?

It looks simple. Yeah.

But there's so much work in this. So much work.

You go, "Oh, yeah, we'll just do a Thai beef salad."

"OK, let's do 14 kilos of cucumbers.

"Let's do 12 kilos of cherry tomatoes.

"Let's marinate the beef, cook it perfectly."

Look, though. It's beautiful. There's so much that went into it.

Yeah, and I'm really proud that the guys

actually stuck to their guns and they got it out.

It's got a lot of texture, you know, a lot of punch.

I think they did a really great job.

The beef is cooked beautifully,

but the dressing, you can tell that it's missing something.

It's missing a ton of sweetness, I think.

Palm sugar and more lime juice. Yeah, palm sugar, lime juice.

It's not a total loss, but it could've been, like, 50% better

if they'd spent a bit more time on the dressing.

It's so close. Like, so close.

Looking at the presentation, you have the beautiful texture

of the shallots over the top and the peanuts,

the beautiful, generous pieces of the beef

and then all of this gorgeous sort of busy salad beneath it

that's sort of giving you crunch and colour

and a little bit of contrast as well.

I agree - I think the dressing,

it doesn't quite know where it's landing

so I think that's why it sort of doesn't

feel like it has a clear sense of identity.

The fact that it's so generous and so abundant

and so lively is a massive achievement.

OK, the curry.

It's really nice. Declan on the fish.

You know, to portion and cook over 500 pieces of barramundi,

mine was absolutely spot-on.

My piece of barramundi was crisp-skinned,

golden on the outside,

opaline on the inside,

beautifully set texture.

And then everything else sort of came together really nicely.

And can I say, in a place like this, most people aren't going to be

individually pan-frying a beautiful piece of barramundi...

Nobody's gonna be doing it!

..and perching it on top of a curry.

That's pretty fancy. It's very fancy.

And I think for $10, great value as well.

(PEOPLE CHATTER)

PHIL: Come on down, guys. Don't be shy. Don't be shy.

We've got fish, we've got beef.

Best dishes in the whole of Grazeland today. Let's go.

It's quite a surreal moment that we're at Grazeland

serving thousands of people

and our line of people is kind of dwindling down a little bit.

So I think we're gonna have to go and drum up some customers.

Are you guys eating our curry? It's pretty good.

I need you to call your friends and tell them to come down here.

(WOMAN SPEAKS INDISTINCTLY) Get some people. Yeah.

Get on Insta, tell them to come down.

Yeah, me and Deccy are working the floor at the moment

definitely is taking me back in time.

(LAUGHS) Thank you, ladies.

But, um, yeah, happily married now and those days are far behind me.

RHIANNON: Behind, behind!

Here. In a routine now.

RALPH: Keep up the good work, team. Let's go! Keep pushing.

It's been crazy.

Another mussels, Brent!

Service has been just about as frantic as the whole cook.

Mussels, please. Another bowl of mussels, please.

Finally go the system going now with Rhiannon, me...

Let's keep it going, guys.

..Antonio at the front there.

Mussels still getting done.

If I had a second to stop and just, like, take it all in,

I would, but I don't.

More bread.

More bread. Coming.

That five hours of prep and just going so hard,

it's all worth it now,

just seeing all the food come out

and the people are just, like, stacking on and stacking on

and it's not getting any slower, I tell you right now.

So it's a great feeling.

Have we got more rice?

More rice? ALICE: Here, this whole big bowl.

Yeah, let's get it up here.

The only thing I'm worried about

is that it was always consistent all the way through the cook.

Just easy on the garlic, hey? Yep.

When you're cooking for that many people

and you're cooking to order certain elements,

there is that, you know, "Is it the same as the trial one?

"You know, did you add too much of this or is it consistent?"

Here we go. Here's my people!

MELISSA: Hi. Hello. RHIANNON: Hello!

Look at the plate I picked today. Oh, very nice. Look at that.

It's now just give it to the judges, let them taste it

and hope for the best.

Alright, what have we got, guys?

We have the red braised pork belly

with spring onion rice and greens.

Nice.

And then we've got the old faithful chilli mussel

and beautiful, fluffy focaccia.

OK, thank you.

Thanks, guys. Enjoy. See ya. Sweet.

ANDY: Well done. Thanks, guys.

What would you like to start with?

I think we start with seafood, right?

(TENSE MUSIC)

Oh! That's some garlic in the rice.

(LAUGHS)

First of all, the mussels are perfectly cooked.

Like, to do that and cook them

as good as what they did for 400 people,

that is some serious skill.

Very, very happy with the cook on the mussels.

Beautiful, juicy, plump mussels.

A sauce that is not only vibrant to look at,

but really clung to the mussels as well

and so with every bite of the mussels,

you do get a little bit of that really capsicum-forward sauce.

A tiny, tiny bit of a hum of chilli.

I think the texture of the focaccia's really good,

really tender, had a lovely crust on the outside

and really great flavour.

So testament to Theo being the bread king in this kitchen.

Pretty impressive. Yeah.

Let's talk about the sticky pork belly.

The sticky pork belly - firstly, the pork belly, out of control.

The pork belly was cooked just perfectly,

still had some texture to it.

And the flavour in the red braise, absolutely belting.

But there is so much burnt garlic in there,

it has just gone through the whole rice component.

And they're on my team. Yeah.

I'm just really focused on eating the pork.

Guys, that was the last one! We're done!

We're done?!

(ALL CHEER)

PHIL: Time is up, we sent out the last dish

and there's just, like, an overwhelming sense of emotion,

that we just worked hard, got this done.

Oh, I'm so proud of you all.

It was such a massive task and a massive thing to do

for a professional chef, let alone some amateur home cooks.

(ALL CHEER)

So good. Now we can all go to sleep.

I'm just so proud of the team and everyone today

and what we've done together.

It's just been really extraordinary.

BRENT: Righto, guys, last dish for service!

(ALL CHEER)

Last dish is going out

and I am feeling so relieved.

What a long, long day.

(ALL CHEER)

BRENT: Come on, come on, come on. RALPH: We did it? We're done?

I'm just crossing my fingers, toes, everything

that we've done enough to win today.

(CHEERING)

Take a moment to think about what you guys just accomplished.

I hope you're aware of just how big a triumph today was.

Cooking that amount of food in that amount of time

for that amount of people is incredible!

And you'll be glad to know that at the end of service,

your food raised thousands of dollars for charity SecondBite.

(ALL CHEER) MAN: Well done, guys.

WOMAN: Yay!

But you weren't alone out there.

It was all hands on deck, Andy and Jock.

WOMAN: Thank you, Andy! Go, Andy!

Thank you, thank you, thank you. MAN: Go on, Andy!

(ALL CHEER)

OK, well, despite all the love in the room,

it was a challenge after all,

so let's see which team made it into tomorrow's Immunity Challenge.

Turquoise team, your Thai salad was vivid and lively.

The beef was blushing and the dish as a whole was generous.

Thank you.

The fish curry started out sketchy,

but what you served was rich, aromatic

and a step up from street food in the best way.

ANDY: Nice work, turquoise!

(APPLAUSE)

Yellow team, your surf dish,

the sauce was vibrant and hugged the tender mussels

while the focaccia was the right pillowy carb to soak it all up.

The pork was a textural delight.

Your take on red braise was fragrant and the rice was a fine idea.

Unfortunately, though, it was tainted by burnt garlic

which let the whole dish down.

And in the end,

it's the reason why

the turquoise team wins.

(TEAM CHEERS WILDLY)

Congratulations, turquoise team!

You are headed into Immunity!

Yeah! Well done, turquoise!

We're the winner today. What a comeback.

Who would've thought? Five-hour cook.

Massive pat on the back to everyone on the turquoise team.

Go home. Make yourselves a cup of tea.

And we'll see you all in the MasterChef kitchen tomorrow.

Thank you, guys! ANDY: Well done, guys.

Thank you! Thank you, Andy! Well done.

Thank you!

(APPLAUSE)

Oh, well done, well done, well done.

WOMAN: Congratulations.

WOMAN 2: Well done!

WOMAN 3: That was crazy. That was crazy.

NARRATOR: Tomorrow night on MasterChef Australia,

the surprises keep on coming.

The best dish will win a $10,000 gift card

to fully stock your dream kitchen.

And Big Week keeps delivering...

CATH: This is the biggest Immunity Challenge yet.

..especially when it comes to

beat the chef.

MELISSA: The chef you'll need to beat

has worked at the iconic

El Bulli in Spain...

WOMAN: Oh, hello there!

..ranked the best restaurant

in the world.

What? (RHIANNON GASPS)

Oh, my goodness. Like, seriously!