Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Put your hands together for Luke Nguyen!

(WHOOPING) Yes!

..the king of South-East Asian cuisine.

Hey, guys. Hey, Luke.

..challenged them with some unusual suspects.

So happy you chose durian.

Don't let us down, mate. OK, sure thing, mate.

But they triumphed over the tricky ingredients.

Wow! I think this could be a restaurant quality dish.

JEAN-CHRISOTOPHE: Absolutely superb.

And the MasterChef journey ended for one.

You really are one of a kind and we're going to miss you, man.

Tonight...

..can our home cooks walk the wok

like this internet sensation?

MAN: Let's go, guys.

WOMAN: Let's do it. WOMAN 2: So excited!

(ALL WHOOP)

Morning, all! Come in, quick.

Pick your favourite bench.

NAT: I walk into the MasterChef kitchen and I see mystery boxes

and I'm like, "It's go time."

Oh! It's so big.

Ah!

They're like double the size they usually are,

and I'm a little confused.

What is under there? Like, a plant?

Ah-ha-ha!

OK, this week is going to be huge...

..because we are looking at the biggest trends in food

and the people behind them.

So, to kick off the week,

we've brought in a foodie content creator king.

His first clip was watched by 23 million people in one week.

What?! (WHISTLING)

His food-based videos have more than 1.2 billion views.

Who do you think it is?

Online, he's known as Dim Sim Lim.

(CHEERING)

Welcome, Vincent Yeow Lim!

(CHEERING)

(WHOOPING)

Oh, my God!

I know him from watching his reels on Instagram.

This is how you make the best Singapore noodles.

Sizzling Mongolian beef.

Honey king prawns.

Flying chow man.

Hey, how are you going?

He is someone who specialises with cooking Chinese food.

Just love him. Yeah, so excited.

Welcome to the MasterChef kitchen, Vincent.

Thank you. Excited to be here.

The Wolf of Wok Street.

(ALL LAUGH) He knows, he knows.

Yeah.

How did the name Wolf of Wok Street come about?

One day, like, an article writing about me, and they just, you know,

captioned it, 'The Wolf of Wok Street.'

And I was like, "Hey, that's pretty cool."

I'm into that. Yeah.

I put a, you know, neon sign at the back of my kitchens.

And then ever since then it's just like,

"Oh, Wolf of Wok Street, that guy."

Yeah, yeah. Yeah.

Alright, Vincent, I think it's time.

Alright, guys...

..lift your lids!

Whoo! Let's go!

(GASPING AND LAUGHTER)

Surprise!

Today's mystery box is actually a mystery wok.

I love woks. It's something I use when I want dinner in 15 minutes.

Amazing tool.

Pezza, it's not a guitar, yeah. (LAUGHTER)

We don't have these in Tasmania.

(LAUGHTER)

Well, Vincent, can you give us a wok show?

Oh, absolutely, 100%. I'm going to give you a wok show.

(CHEERING)

Let's do it.

This is sick. Like, a proper masterclass vibes.

Alright, now I'm going to show you guys how to cook

my flying lobster noodles.

Yes. Yum.

Oh, I'm hungry already.

So this is what I really like about a wok is that it's not only used

for stir fries, I can use it to deep-fry, I can use it to steam.

I can do everything just with this one utensil.

We've got our takeaway chopsticks.

So what I'm doing here is I'm rolling the noodles

into the chopsticks.

Twist...

Oh, he's going to do fried noodles.

Whoa! That's so clever.

So cool, yeah.

OK, so I'm just throwing a piece of noodle in there to test

how hot the oil is.

Because if it's too hot, the noodles are going to burn before it flies.

And if it's not hot enough,

it's going to fall down before it flies.

And it's about hot enough.

Oh!

Yeah, baby. (SIZZLING)

Oh, wow! Look, it's changing colour.

Sizzle.

I'm just cooling down the noodle now.

Once it cools down, it's gonna crisp.

And hopefully...

..fly.

(WHOOPING AND APPLAUSE)

You're a wizard, Vincent.

He's the Harry Woker of the MasterChef kitchen.

Alright, that was the hard part. Now it's the fun part.

(CHUCKLING)

Wok at maximum heat,

oil, ginger, spring onions and garlic in the wok.

Pippies in the wok.

Oh, God, smell!

It is so theatrical and so extra.

(GASPING)

You're cooking lobster, you do it big, you do it bold.

You put some noodles in the air.

Stunning!

And now we add a little bit of YumYum.

(WHOOPING)

Ah.

Actually...

..a little bit more YumYum.

(LAUGHTER)

Now we serve.

We've got our flying noodles, one on each side.

So dope.

Our lobster head straight in the middle.

MAN: Oh, yeah, that looks good.

Now we've got our lobster meat.

Oh.

My God, I'm literally salivating. I am.

I want to eat this.

I can definitely see why this dish went viral

because, for starters, my mouth is, like, drooling.

And there you have it. My flying lobster noodles.

(WHOOPING AND APPLAUSE)

It's a salivating mess, my mouth.

Well, you've seen what the Wolf of Wok Street can do.

Now it is your turn.

My God, exciting.

You'll have a total of 75 minutes.

Bring us a dish with at least one element

that has been made using the wok.

The bottom four dishes will go straight through

to tomorrow's pressure test. Oh!

(EXHALES SHARPLY)

So, you ready to show us 'wok' you got?

(LAUGHTER) Andy!

I reckon, Vincent, mate, send them off.

You can do the honours.

I've always wanted to do this.

Well, now's the time! Now's your time.

Alright, guys, your time starts now!

(CHEERING)

WOMAN: Go, go, go, go, go, go!

SNEZANA: Like a crazy house!

Birdseye chilli, some green chillies as well.

MAN: Soy sauce.

GILLIAN: Oh, my God, I hope there's more snapper.

Today I'm making a whole fried snapper,

which is going to be marinated in turmeric and lemongrass.

I'm going to serve that with a fragrant rice

and a pineapple nuoc cham.

I'm making what's called a Sri Lankan hopper.

It's a rice flour pancake that's, um, in the shape of a bowl

with a snapper.

I enjoy eating a lot of wok cooking,

so, uh, don't necessarily

cook a lot of it at home,

but, you know, excited about this.

ALEX: Today I am doing a smoked salmon.

Got some tea, got some different spice, I'm going to smoke off.

I'm totally ready to wok'n'roll! Bring it.

I am so pumped about having Vincent here because I love your cooking

and having this mystery box - a wok.

I want to educate the world about something that I grew up with.

You know, by showing it out there and doing it more and more,

hopefully, you know, one day everyone will grow up using woks.

Yeah, it's fantastic.

I've got to say, at home, my little one, Jack, who is 11,

is a fan of yours, and he's walking about all the time.

He loves it.

It is really versatile, so I actually steam in mine more than anything.

Stir fry is just one of the ways you can use it.

At the end of the day, we are looking for the bottom four dishes

to go into tomorrow's pressure test.

And, you know, it's the old saying,

you play with fire, some people get burned.

HARRY: Right.

I'm not, like, a wok novice, you know, I've got a wok at home.

I've wok'd before.

I normally cook some stir fries in it.

Yeah, I love woks.

So today I'm making mapo tofu, or my version of it.

Instead of having the tofu through the mapo and the sauce,

I'm going to steam, like, a tofu custard and then serve the sauce

with the ground pork on top of that with a beautiful vibrant

coriander and spring onion oil.

Mapo takes a while to get, you know, depth and body in the sauce.

There's quite, like, a rich and, you know, savoury salty dish,

but having the silken tofu balances it out

but also provides other textures.

So I need to make sure that this tofu custard sets.

I think timing is going to be critical with this dish.

Oh, look...

PHONE: I'm at my restaurant today.

I'm gonna teach you how to make an Australian Chinese favourite... Its DimSimLim!

..honey chicken.

Two parts self-raising, one part cornflour,

soda water into the bowl.

And look, this one...

I don't know when he posted this, but he's already got 219,000 likes

and 75,000 people have bookmarked it.

Oh, my God! Look at that.

Tasty! Yeah, it's tasty.

I think this challenge plays to my strength.

It's cooking in a wok.

I feel comfortable, just super excited.

It reminds me of my family a lot.

My grandma specifically almost only cooks in a wok.

So, here we go.

Mimi. How are you guys?

Hello, hello. How are you doing?

Um, massive... Oh, my God!

Massive, massive fan, by the way.

So, what's the dish?

I'm making a turnip cake eggs Benedict.

Wow! Breakfast on steroids!

Yum! Yeah!

Turnip cake eggs Benedict.

Breakfast on steroids! That is very, very creative.

It's also something that I could see going viral, as well.

Oh, 100%. 100%.

I hope you like it. Yeah.

Use of the wok... Yeah.

..where are we at?

So, I tossed the turnip cake mixture in there.

Ah, OK, so...

It's already steaming and gone away.

Wow. So, speedy with it, speedy.

I hope that you can pull this together,

'cause I think, concept-wise, it's a ten,

but it doesn't mean anything if it's not executed well.

Yep. Good luck!

Yep, yep, yep, yep, yep. Thank you.

Oh, I'm feeling super confident about this one! (LAUGHS)

It's a fun recipe and it's my day!

A wok!

I, um... Yeah, I don't really work with woks,

but, yeah, sort of stumped me a little bit.

We're not, uh...

We're not real big wok-users at home, that's for sure!

What's the best oil for frying?

Canola. Why not? Let's go with that then.

At this stage, what's going through my mind is

"what am I going to cook?"

I'm really starting to worry where I go with this.

What am I doing?

I'm quite confident using a wok. I do stir-fries a few times a week.

Just that wok just brings all that flavour out.

After I see DimSimLim pour hot oil

over his flying noodles,

my mind just goes bang!

My dish is Szechuan-style sweet-and-sour fish.

I've fried fish in the wok before,

but not with this kind of presentation.

I want to have all the sides of the fish opening up,

with all the flaps,

and it's something that usually isn't seen,

spooning the fried oil, holding it all up -

bit of theatrics involved in that.

I've eaten this fish many times,

and I've always wondered how to do it.

And then as soon as I saw DimSimLim do it that way,

I'm like, "That's the way that they do it."

The work involved is trying to get the perfect flaps open on the fish

and frying them so they set in place.

If they don't set in place, it's still going to be floppy,

so I really need to get that part right today.

This thing is not working.

GILLIAN: Poppin' bottles since '92!

(LAUGHTER)

No. Oh...

That's actually a good point.

Hey, Snez! Hello. Hi.

Hi, Vincent. Nice to meet you! How are you?

Wok day. How you going? I know. I love it.

I actually cook a lot with the wok, but quick stuff, like, with kids,

10, 15 minutes, nothing fancy.

So, I'm trying to do, kind of, more elevated dish today.

It's going to be, kind of, Chinese steamed fish

with all the usual herbs and aromatics,

but they're going to be wrapped in these beautiful parcels.

Then you cut in and there's this beautiful broth that goes in.

What's the sauce?

So, sauce is orange, lemon - squeezed -

bit of soy sauce, bit of sesame oil.

OK, right. What are we thinking?

There was a lot to take in there. (LAUGHS)

I know! It's 'cause I talk like, "La-la-la-la-la-la-la!"

So, yeah, so... OK.

It's also really risky, as well,

'cause you're wrapping the fish inside.

Yes. You don't know if it's going to be cooked.

Yes. Good luck. Ah, man!

Are you questioning this?

No, I'm not questioning... We are wishing you luck.

I'm wishing you luck. Ah! (LAUGHS)

I'm Serbian and everyone in Serbia...

Everything is wrapped in cabbage leaves, so...

I'm worried about the cooking of the fish.

Oh, my God, what am I doing?

Like, if this fish is undercooked,

it's me in the bottom for elimination tomorrow,

or, if it's overcooked, same thing.

We got this, Darrsh, huh? Oh!

Have you got it? That's the question, Snez.

I don't think so!

I feel like you're calm and collected.

I just ruining your Zen here! (LAUGHS)

I'm going to be making a katsu chicken curry.

I don't know how I feel at the moment.

I'm not super familiar with wok-cooking.

I'm fairly comfortable with wok-cooking.

I have a wok at home,

but today I'm not doing any Chinese dish at all.

I'm going full opposite, full Western.

I'm making British-style fish and chips.

I have used woks before, basic stir-fries.

I don't want to do a basic stir-fry today,

because that would be just a little dull.

So, I'm doing a tea-smoked duck

and I'm doing a beautiful, sweet-and-sour sauce with it.

Can you look at me?

I think you've got turmeric on your face!

Oh, my good... There's turmeric everywhere.

Where is it? Right there.

Oh, my God!

Great! Love that for me!

It's gonna blend into the brown, it's fine.

My mind's started to work now

and them juices are starting to flow,

and I'm starting to think, you know, we can do something with this wok.

I'm inspired by Vincent cooking with lobster.

I remember watching on Facebook

a Michelin Star chef in Bangkok, Jay Fai.

I can just remember her making this crab omelette.

That's going through my head

that that's what I'm going to try and do today.

Pezza, sorry about having no electric woks for you today!

That's alright, Poh! What are you making?

Today, I'm trying to put my spin on Jay Fai's crab omelette.

Oh!

So, big one... Big change for Pezza today.

I'm going to lay the omelette out.

Obviously, fill it with plenty of that luscious lobster,

and then just fold it, deep-fry it in the wok.

That's quite a risky dish

because it could potentially fill with oil.

Yep. You have to be so careful.

Yep. Yeah. But...

There's got to be risks in this game though, you know that.

So, um, I just hope I can do it.

Yeah. This is new for me.

She's been doing it for 50 years and got it mastered...

Yeah.

..I've been doing it for one day so let's see how I go!

At least I'm going in with a bang, so...

I love it, I love it!

Alright, well, I really love the dish,

so let's see if you can pull it off.

Good luck, Pezza. Thanks, Poh.

Look, to me, I reckon I've nailed the brief.

They want something cooked in a wok, it's being cooked in a wok.

VINCENT: Alright, guys, it's starting to smell pretty good.

We got 45 minutes left.

There he is! (CHEERING AND APPLAUSE)

Argh!

Oh, my God, so much to do, so much to do.

Yeah, it's the right one.

Now we're talking.

At the moment, the mapo sauce is beautiful,

it's simmering away.

I need this sauce super rich and decadent,

but it takes time.

Harry! Hello, Poh.

How are you going today? I'm so good.

What are you making?

So, today I'm making my version of mapo tofu.

(GASPS) That's one of my favourite dishes!

Instead of having the silken tofu mixed into the sauce,

I'm going to do a steamed tofu custard in the wok,

and then serve the sauce

with a nice coriander and spring onion oil on top of that.

Is there anything that you're concerned about

with this dish?

Yeah, just time.

And, also, the texture of the, you know, tofu custard.

Alright. Good luck, Harry. Thanks, Poh. See ya.

My mapo sauce is taking up so much time

to get that depth of flavour.

But I also need to get this tofu custard mixed together and set.

I'm just really worried

that I'm not going to get this dish finished.

Meow!

I've always got a whole Asian grocer set up at my station.

Oh, mate! I wouldn't want it any other way, to be honest!

I know!

I'm pushing boundaries by making turnip cake eggs benedict in a wok,

but then bringing that, sort of, MasterChef French cooking element

to it and making it interesting.

My turnip cake is done, I need to fry that,

and then poached egg

and then, to accompany it, some glazed mushrooms.

I'm currently working on my scallop, yuzu sake hollandaise.

Your standard hollandaise sauce,

it's delicious, it's a butter sauce,

and it's got a little brightness from lemon.

So instead of lemon, I'm thinking yuzu.

And to bring that saltiness to the sauce,

I'm definitely sticking with the dried scallops

because standardly when you eat turnip cake,

you have it with XO sauce.

So, instead of XO sauce, we have a scallop hollandaise.

At the base of it, it's quite simple.

Like, it's breakfast.

So, as long as I get the core three components perfect,

I think I'll be able to pull it off.

So stressed!

Calm. Calm, calm, calm, calm!

Attention, les cuisiniers!

26 minutes left to go!

(CHEERING AND APPLAUSE) Allez!

Alright, back on track, Snezzy.

(SIGHS AND LAUGHS)

Well, the mapo is just reducing,

so I just want that stock to reduce down,

and it gets nice and thick and rich and beautiful.

What's in here? Mapo.

Ooh, yes! (LAUGHS)

What's our spice level?

Uh... Harry spice.

Which is?

Midway.

It's...

Oh, no!

I'd hate to see you, like, really give it some!

(LAUGHS)

My sauce is under control.

I really need to finish this tofu custard

and give it as much chance to set.

I have to get this right,

because the bottom four will end up in a pressure test tomorrow

and one of them will go home.

SNEZANA: I'm actually good. The rice is done.

The fish is steaming, which is good.

Got your little parcels done? Yep.

So, there's a little dressing that went in.

So, the parcels are here. Right.

I'll give them another 3-4 minutes, I take them out.

This is what I dressed the fish inside.

There's also some vegetables inside.

How are we looking? Give me something!

I don't know, I don't know, that's the thing!

You don't know when it's wrapped in a cabbage leaf!

Yeah, that's true.

I am getting myself in a big trouble, I can feel.

Can you hear it?

Hang in there, Snez! Yeah.

Hang in there.

I'm doing Josh's version of a champurrado.

So, I'm making a steamed chocolate cake

and a butterscotch ice-cream.

Today, I'm making a rumali roti with seekh kebabs.

So, essentially, a rumali roti

is a roti that is made on a flipped-over wok.

We are making fennel with feathers today.

So, basically, I'm going to sous vide a chicken breast.

I'm going to make a fennel-based sauce.

I'm going to actually use the wok to sous vide.

So, I'm sure there's not many people sous vide-ing today.

(PEZZA WHISTLES TUNEFULLY)

There's 20 minutes to go, my sauce is done.

Now it's time to deep-fry my lobster omelette.

Put the lobster in the egg batter.

Get that cooked.

Is that a Thai-style omelette?

Mate, I don't know if I've bitten off more than I can chew here.

It's impressive, man.

Thai-style omelette.

I can tell Poh's scared!

No, no, no, I'm not.

But you should be. I am. (LAUGHS)

What's her name? Jay Fai? Jay Fai.

She's amazing.

That is one of the best things I've ever tasted.

Have you had it? Yeah, I had it in Thailand, yeah.

There's a lot of yum yum in it, I think.

(LAUGHS)

I don't use woks much. This is all new to me.

This is a little bit different but that's what you've got to do on this comp,

you've got to push yourself,

so I'm really looking forward to seeing how it comes out,

and fingers crossed it works.

Please fit!

Alright, guys, show us WOK you got!

There it is!

15 minutes!

(CHEERING AND APPLAUSE) 15 minutes!

Oh, my God! That clock! (LAUGHS)

An hour in here feels like a minute.

Phew! Time goes quick.

Lochy! Andy.

What's going on here?

I'm gonna do, like, a Szechuan-style sweet-and-sour fish.

Yep.

And then hold it up and ladle the hot oil over it

to, kind of, set it.

Barramundi is quite flaky so when you fry that on the wok,

if you don't control that temp properly,

you're gonna have a big problem.

Have you done it with barra before?

No, I haven't done this style.

Right, OK. Well, now you know what to look out for.

Yeah.

Righto, mate.

Well, I think we're all going to be honing in on that barra.

Good luck. Thank you.

Good luck.

I've now got to concentrate on this fish.

It is the showpiece of the dish,

so I've got to start dusting in between those flaps

so that my wet potato starch batter

will stick to that before I put it down in to fry.

It's just about this coming together nice and quick.

OK.

I need my oil to be around 200 degrees.

Just a little bit higher than your normal fry of 180,

because I want it nice and quick,

and I need that hot oil to set those flaps in position,

and I want it to crisp up my batter

without overcooking the fish.

I just hope this fish holds its shape

and I hope it doesn't fall apart.

My fish is frying

and - oh, my God! -

it's actually working how I thought it was going to work!

It's actually pretty cool.

That's what I wanted it to look like.

It looks epic.

Nice, puffy.

It just looks fantastic.

That looks sick.

Now I've just got to get that sauce.

I need to get this sweet-and-sour sauce finished.

Sauce needs to have a lot of flavour.

Ginger just gives that little bit of freshness,

little bit of zing.

It has to be delicious.

Show us how you rock the wok!

You've got five minutes to go!

(CHEERING AND APPLAUSE) Five minutes, guys!

NAT: I'm gonna go to the garden! Bye!

Plating up my cabbage-wrapped fish, I'm wondering,

how is it all going to taste together?

And how is that fish cooked?

So, quite nervous.

The clock is ticking and there is no poached egg in sight.

You can't have eggs benny without eggs, so it's go time.

My turnip cake is done,

my hollandaise is done,

so the main characters have had their moment.

It's just my bloody poached egg needs to get on the plate.

HARRY: Ooh, far out.

You forget how hot steam is, eh?

My mapo sauce is super rich and decadent.

(SIGHS HEAVILY)

But I'm watching this tofu custard and it's just still liquid.

It's not setting.

Yeah, I'm stressed and it sucks.

The custard's been in there for so long now

and I keep checking it,

but every time I open the wok, I'm letting all the steam out.

So I'm just in this really tricky situation

where I'm worried that I'm not going to have a dish

to give the judges.

Tick tock on the wok!

One minute to go!

(LAUGHS) Yes!

Let's go, guys!

Yum, yum!

I've had a real crack at using the wok with this lobster omelette.

I put the omelette in the bowl.

A few little sprigs of garnish on the top there.

As I go up, I'll pour the bisque in front of the judges.

I think the judges are going to be very shocked.

I could tell when they'd come to me at my desk today

that they didn't think that I'd do something like this,

so hopefully I can pull this off and it's not too oily.

This is my last opportunity to check the custard

and have the dish that I want to give the judges,

and I lift up the lid for the last time...

..and it's complete liquid,

and I'm not going to have the tofu to plate up.

I'm completely devastated.

Time's up in ten,

nine,

eight,

seven, six,

five, four,

three, two,

one!

Time!

Well done, everybody!

Whoo!

Darrsh! What have we...? Oh, bro!

Well done, guys. Well done.

That looks amazing!

My thing didn't set. Oh!

I've got something on the plate,

but there's no custard at the bottom,

so it's just the mapo, there's no tofu.

Argh! Just a bit disappointed in myself

and a bit frustrated.

The tofu, the custard element I did,

I just left it a bit late getting it on so it hasn't set.

First up, Lachlan.

I'm really happy with the wok cook today.

This is my take at doing a Chinese-style dish.

So, I just hope the judges love it.

That looks amazing! Wow!

Wowee!

Lochy, tell us what you've made.

I made a sweet-and-sour barramundi.

Shall we dive in? Get in there!

(FORK CLATTERS) Oh, sorry for that!

(CHEERING AND APPLAUSE) Yeah, Lochy!

This is brilliant.

Thanks, chef.

I'm just... Look, I'm excited for you.

It's no need to criticise.

What you've done is spectacular.

I like the sweet and sour.

I like the thickness.

I like the fact you didn't use too much of this cornstarch.

It's phenomenal,

and I would like to congratulate you.

Thank you, chef. I'm so pleased for you.

Thank you. Well done.

Lochy, mate, that could go viral, like 100%,

because it's got that theatre about it.

TikTok. (LOCHY LAUGHS)

You know what? I think you need to hop on and start posting this

because, you know,

it takes chefs a lot of years to master something like this.

I'm very happy you cooked it.

To be able to do this dish

and to execute it, is phenomenal, right?

To see you pour oil on the fish,

ladling it over, to get that perfectly crispy

and for it to be not overcooked, is very impressive.

Then to do the sauce

and pour it over and the sauce is perfect.

Thank you very much.

I'm just going to keep saying nice things

because I loved it as well.

Your technique was amazing,

but your command of flavour in here is perfect.

All those textures coming together,

I WOKING love it! (LAUGHTER)

ANDY: Well done, Lochy! LOCHY: Thank you.

Go, Lochy! (CHEERING)

Come here! So proud, well done.

That was really good. Mm!

JEAN-CHRISTOPHE: Sav.

SAV: It's a Sri Lankan rice flour egg hopper.

POH: The hops, I think, turned out brilliantly.

It's crispy on the outside, tender in the middle

and smushy where the egg is.

And then that really banging sambal, which really packs a punch.

I think it's delicious, well done.

Thank you.

ANDY: Next up, we'd like to taste Nat's dish.

NAT: I made pao pao buns.

Just the fact that your bread has become

like the perfect sponge to get all the condiments together.

You've got the right textures.

The eggs are cooked perfectly.

The chilli is just enough.

I think it's wonderful, thank you.

Sumeet!

I've made you some rumali rotis with some lamb seekh kebabs.

So, there's some epic stuff on here.

The kebab, I think it's got so much flavour going on.

But I don't think the pomegranate seeds should have been on there.

Harry, we want to taste your dish.

Go, Hazza!

When you put so much effort and so much love into making a dish,

and then it doesn't come together, it's heartbreaking.

It's a terrible feeling.

OK.

Hm...

At this point, I'm already thinking about the pressure test.

Harry, what have you made us?

Uh, so this is a Szechuan pork hot pot.

Initially, I was going to have a base of tofu custard.

Um, couldn't get the custard to set.

So, you're essentially serving mapo tofu without the tofu?

Yeah... Yeah, look, I know. Yeah.

Um...

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So, you're essentially serving mapo tofu without the tofu?

Yeah.

Harry...

..the pork mixture is very salty.

I think that if you had had that custard underneath,

it definitely would have been good with this.

When you have mapo tofu, you're going through the layers of the tofu part,

and that's what kind of rounds everything out.

It look and it smell fantastic.

And when you taste it - disappointment.

It's the saltiness.

So, I'm afraid you are walking on one leg

and I wish you good luck,

because I don't think that's strong enough

to be away of bottom four.

Anyway, good luck, good luck.

It is disappointing,

having nailed this so many times at home, yeah.

I'm already prepping myself for the bottom four

and the possibility of a pressure test.

Next up is Darrsh.

I've brought you my chicken katsu curry.

Your chicken is moist.

You've cooked it really well, but for a katsu,

it doesn't quite have the crunch that I'm used to.

It's a dish that is just way too safe

at this point in the competition.

Down the back, we're going with Steve.

I did a sous-woked chicken breast with fennel and red capsicum sauce.

You've cooked the chicken breast well,

but I don't really love it.

The combination of a pickled fennel

and then an al dente roasted capsicum,

it's strange for me.

David.

Fish and chips on a wok.

You know, it's risky doing fish and chips on the wok.

The fish - the oil wasn't hot enough,

so it absorbed a lot of oils.

Yeah. But, the chips, it was too hot.

That's the downfall of the dish for me today.

Mimi, we'd love to try your dish.

Go, Mims!

MIMI: I'm really hoping that the judges sense

that level of playfulness and fun in this dish.

I feel like it's very me and I hope they get a sense of that.

Wow! Can I borrow someone's spoon?

Is that OK?

ANDY: Oh!

POH: What is that?

Oh!

You got me, Mimi.

Mimi, what have you made?

Um, this is a turnip cake eggs benedict.

I just love that you've, you know, incorporated, like,

a Chinese breakfast with a Western breakfast.

I think that's really cool. It is really cool.

That's really cool.

ALL: Oh!

Hell, yeah.

Mimi, uh, you couldn't have nailed this any more,

I feel, this challenge.

We've seen it before.

When your heroes come in the door,

there's so much pressure that you put on your shoulders

to achieve the expectations that you want to

and you've done that today.

That is flat-out flavour.

This was a risk today, for you, because you pushed yourself.

That risk has paid off tenfold.

It was an absolute belter.

You've absolutely smashed it, well done.

Your dish, as well as being packed with flavour,

it just feels great.

It's fun to eat.

It's a brilliant idea that you've executed really well,

I love it.

I would eat it breakfast, lunch, dinner, hungover, drunk, sober.

(LAUGHTER) Thanks, Sofia.

I think it's very impressive.

I think you've nailed it on the spot.

I think you've controlled

the temperature of the wok very well.

You know, the crust on it, it's perfectly browned.

The turnip cake - turnip cake is not easy to make.

No, it's not.

It's definitely a high-level dish to make.

And for you to nail that and to put it into a little parcel,

I think it's a really amazing.

Thank you so much.

ALL: Thank you!

Thank you so much!

Yes!

Yes! Well done, mate.

Let's taste your dish, Snez.

Go, Snez!

I really don't know what to think.

I'm kind of happy that I managed to deliver it how I imagined it.

But how is that fish cooked?

What have you cooked, Snez?

So, um, today there's a cabbage-wrapped coral trout,

some rice and a fragrant sauce.

I'm a bit worried because it's been sitting inside.

I hope it's not overcooked in a hot parcel.

Alright.

Mm! Looks good.

What do you think? Looks good from here.

Looks good.

Phew!

I like how well cooked the fish is.

I think the sauce, it could have been a lot stronger,

spicier, more salt, more salty... Yeah.

..you know, more umami, everything, the whole lot...

OK.

..because everything else is quite bland.

You've got the jasmine rice, you've got the fish...

Yeah. ..you've got the cabbage.

There's not a lot of, you know, flavour,

and I think that's what's lacking in this dish.

Snez, I...

I'm not gonna lie. That's OK.

I found this dish a bit underwhelming.

I felt like there was a massive disjoint

between the steamed fish and cabbage and the sauce.

Yeah. Yeah.

I think you needed something thicker and richer.

I think you could have just added a soy.

Yeah. Soy?

Like a soy base. Yeah.

And maybe just, you know, with the cabbage and the fish,

just char it on the wok a little bit.

Yeah. So then it will dry it out

and you can just pour the soy on there

and the flavour would go in. Mm.

You've nailed the cooking of the fish. Perfect.

The rice is a bit too plain.

Your liquid over there is fine.

It's not a lot on the plate.

If this is enough for you to be out of the last four, I don't know.

Thank you. Thank you.

I was focusing so much on this cook of the fish

that the flavours were not there and I'm devastated.

Hey, Josh, you're up.

I'm totally proud of what I've done today.

I'm nervous.

The only thing going through my head -

is that omelette gonna be oily in the inside?

Sauce it up, Josh.

Josh, tell us what you've made.

I'm calling this one lobster omelette.

And where did the inspiration come from?

Jay, Jay Fai. I sort of looked at that one.

I thought it was really great. Yeah.

Good opportunity to test my skills on a wok.

Jay Fai is really famous for this crab omelette.

Who's had it? I haven't.

I have, so three of us have had it, had the real thing.

That's real good. How do you feel about that, Josh?

Yeah, not good now.

I'm calling this one lobster omelette.

Let's have a look.

That looks pretty good.

That looks pretty good.

Don't wink at me, mate.

(LAUGHTER)

SOFIA: Oh! (LAUGHS)

It's not a kebab.

OK. So, I have had it,

and the thing that stands out when you eat the omelette

is that it's still super creamy in the middle,

and then you've got these huge chunks of crab meat,

and then you've got this sriracha over the top.

And...

..you've done a really good job.

(CHEERING AND APPLAUSE)

Yeah, Pezz! Yeah, Pezz!

I think you've done a freaking good job.

I would not try this on a wok, especially in MasterChef.

You know, to get that and squeeze all the oil out,

you know, for it to be still moist in the middle

and crispy on the outside, that is very, very impressive.

I think the bisque, I actually really enjoy it

because I think the lightness of it balances out the oiliness of it.

So, having those two together with the fresh lobster

and a little bit of chillies on top,

I think that's a perfect dish for me.

Whoo-hoo! Thanks, mate.

Look at you, old Tassie boy, huh?

Coming here, cooking meat and three veg,

and that is literally all that your mind could see

whenever you opened any mystery box.

If there was a protein, a couple of vegies,

that's what was going on the plate.

Look at how different you are now, and it's so good to see.

The omelette is delicious.

You've cooked the lobster perfectly.

The inside of the omelette is just set.

The outside of the omelette hasn't gone squeaky and acrid.

It is so well done.

So, mate, I'm super proud of where your head's going.

You just got to keep riding this wave, mate.

Well done, Pezza! Yeah!

I'm pumped, you know?

I've nearly got a little tear of excitement

that this could be the start of where Pezza's going to take it.

I think it's time for Pezza to lash out and get a new wok.

It's a really good recipe!

Each one of you have been very amazing today.

It has been an absolute honour to be up here to see you guys cook.

I grew up watching MasterChef

and this is going to be a very memorable moment for me.

Well, we've loved having you here, mate,

so give it up for Vincent Yeow Lim, everyone.

Thank you.

Some of you really thought outside the wok today

and deserve an honourable mention.

Lochy.

Mimi.

And Pezza.

Well done, crew.

Unfortunately, not everyone succeeded today

and we are looking for a bottom four.

If I say your name, please step forward.

You will be cooking in tomorrow's pressure test.

David.

I think you took the wrong risk today,

and it resulted in fish and chips that were a bit oily and over fried.

Darrsh.

Darrsh, you played it safe today

and the execution needed to be there, but it just wasn't.

Snez.

Your fish was really well cooked,

but the dish was bland,

which is not what we're used to with you.

Harry.

No matter how tasty your dish was, it was mapo tofu without the tofu.

Unfortunately, the four of you are at risk of going home tomorrow.

OK, au revoir,

and see you tomorrow.

Au revoir. Night.

NARRATOR: Tomorrow night...

I'm gonna go out swinging.

Give it up for Anna Polyviou!

(CHEERING AND APPLAUSE)

NARRATOR: It's time to rise and shine...

Today you'll be making my...

..sunny side up.

..because breakfast has never tasted quite like this.

This is insane!

What is going on?

Recipe's gone. I'm so worried for him.

I want to give up.

But if this is my last cook, I'm gonna go out swinging.

Captions by Red Bee Media