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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,000 --> 00:00:03,440 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,440 --> 00:00:06,480 Put your hands together for Luke Nguyen! 3 00:00:06,480 --> 00:00:08,760 (WHOOPING) Yes! 4 00:00:08,760 --> 00:00:12,160 ..the king of South-East Asian cuisine. 5 00:00:12,160 --> 00:00:13,520 Hey, guys. Hey, Luke. 6 00:00:13,520 --> 00:00:16,680 ..challenged them with some unusual suspects. 7 00:00:16,680 --> 00:00:19,640 So happy you chose durian. 8 00:00:19,640 --> 00:00:21,520 Don't let us down, mate. OK, sure thing, mate. 9 00:00:21,520 --> 00:00:25,560 But they triumphed over the tricky ingredients. 10 00:00:25,560 --> 00:00:29,200 Wow! I think this could be a restaurant quality dish. 11 00:00:29,200 --> 00:00:30,880 JEAN-CHRISOTOPHE: Absolutely superb. 12 00:00:30,880 --> 00:00:34,840 And the MasterChef journey ended for one. 13 00:00:34,840 --> 00:00:38,440 You really are one of a kind and we're going to miss you, man. 14 00:00:40,040 --> 00:00:41,760 Tonight... 15 00:00:41,760 --> 00:00:44,720 ..can our home cooks walk the wok 16 00:00:44,720 --> 00:00:47,760 like this internet sensation? 17 00:00:56,800 --> 00:00:58,680 MAN: Let's go, guys. 18 00:00:58,680 --> 00:01:01,240 WOMAN: Let's do it. WOMAN 2: So excited! 19 00:01:01,240 --> 00:01:02,920 (ALL WHOOP) 20 00:01:05,360 --> 00:01:07,160 Morning, all! Come in, quick. 21 00:01:07,160 --> 00:01:09,040 Pick your favourite bench. 22 00:01:09,040 --> 00:01:12,640 NAT: I walk into the MasterChef kitchen and I see mystery boxes 23 00:01:12,640 --> 00:01:14,600 and I'm like, "It's go time." 24 00:01:14,600 --> 00:01:17,040 Oh! It's so big. 25 00:01:17,040 --> 00:01:19,320 Ah! 26 00:01:19,320 --> 00:01:22,000 They're like double the size they usually are, 27 00:01:22,000 --> 00:01:24,640 and I'm a little confused. 28 00:01:24,640 --> 00:01:27,280 What is under there? Like, a plant? 29 00:01:27,280 --> 00:01:28,400 Ah-ha-ha! 30 00:01:28,400 --> 00:01:33,360 OK, this week is going to be huge... 31 00:01:34,800 --> 00:01:39,320 ..because we are looking at the biggest trends in food 32 00:01:39,320 --> 00:01:40,680 and the people behind them. 33 00:01:42,160 --> 00:01:44,720 So, to kick off the week, 34 00:01:44,720 --> 00:01:49,960 we've brought in a foodie content creator king. 35 00:01:51,160 --> 00:01:57,520 His first clip was watched by 23 million people in one week. 36 00:01:57,520 --> 00:01:59,600 What?! (WHISTLING) 37 00:01:59,600 --> 00:02:06,360 His food-based videos have more than 1.2 billion views. 38 00:02:06,360 --> 00:02:08,440 Who do you think it is? 39 00:02:08,440 --> 00:02:12,560 Online, he's known as Dim Sim Lim. 40 00:02:12,560 --> 00:02:15,200 (CHEERING) 41 00:02:16,960 --> 00:02:20,360 Welcome, Vincent Yeow Lim! 42 00:02:20,360 --> 00:02:21,840 (CHEERING) 43 00:02:21,840 --> 00:02:24,040 (WHOOPING) 44 00:02:29,080 --> 00:02:32,720 Oh, my God! 45 00:02:34,400 --> 00:02:36,880 I know him from watching his reels on Instagram. 46 00:02:36,880 --> 00:02:39,560 This is how you make the best Singapore noodles. 47 00:02:39,560 --> 00:02:41,080 Sizzling Mongolian beef. 48 00:02:41,080 --> 00:02:42,240 Honey king prawns. 49 00:02:42,240 --> 00:02:43,400 Flying chow man. 50 00:02:43,400 --> 00:02:44,640 Hey, how are you going? 51 00:02:44,640 --> 00:02:48,960 He is someone who specialises with cooking Chinese food. 52 00:02:48,960 --> 00:02:51,400 Just love him. Yeah, so excited. 53 00:02:51,400 --> 00:02:53,680 Welcome to the MasterChef kitchen, Vincent. 54 00:02:53,680 --> 00:02:55,600 Thank you. Excited to be here. 55 00:02:55,600 --> 00:02:57,360 The Wolf of Wok Street. 56 00:02:57,360 --> 00:02:59,640 (ALL LAUGH) He knows, he knows. 57 00:02:59,640 --> 00:03:00,880 Yeah. 58 00:03:00,880 --> 00:03:03,480 How did the name Wolf of Wok Street come about? 59 00:03:03,480 --> 00:03:06,360 One day, like, an article writing about me, and they just, you know, 60 00:03:06,360 --> 00:03:07,720 captioned it, 'The Wolf of Wok Street.' 61 00:03:07,720 --> 00:03:10,040 And I was like, "Hey, that's pretty cool." 62 00:03:10,040 --> 00:03:11,320 I'm into that. Yeah. 63 00:03:11,320 --> 00:03:13,960 I put a, you know, neon sign at the back of my kitchens. 64 00:03:13,960 --> 00:03:16,040 And then ever since then it's just like, 65 00:03:16,040 --> 00:03:17,920 "Oh, Wolf of Wok Street, that guy." 66 00:03:17,920 --> 00:03:19,120 Yeah, yeah. Yeah. 67 00:03:20,320 --> 00:03:22,360 Alright, Vincent, I think it's time. 68 00:03:23,480 --> 00:03:24,760 Alright, guys... 69 00:03:25,840 --> 00:03:27,360 ..lift your lids! 70 00:03:27,360 --> 00:03:28,880 Whoo! Let's go! 71 00:03:28,880 --> 00:03:31,080 (GASPING AND LAUGHTER) 72 00:03:34,160 --> 00:03:35,280 Surprise! 73 00:03:35,280 --> 00:03:38,520 Today's mystery box is actually a mystery wok. 74 00:03:38,520 --> 00:03:44,120 I love woks. It's something I use when I want dinner in 15 minutes. 75 00:03:44,120 --> 00:03:45,440 Amazing tool. 76 00:03:47,080 --> 00:03:49,840 Pezza, it's not a guitar, yeah. (LAUGHTER) 77 00:03:49,840 --> 00:03:51,440 We don't have these in Tasmania. 78 00:03:51,440 --> 00:03:53,400 (LAUGHTER) 79 00:03:55,280 --> 00:03:57,400 Well, Vincent, can you give us a wok show? 80 00:03:57,400 --> 00:04:00,320 Oh, absolutely, 100%. I'm going to give you a wok show. 81 00:04:00,320 --> 00:04:02,080 (CHEERING) 82 00:04:02,080 --> 00:04:03,720 Let's do it. 83 00:04:03,720 --> 00:04:06,360 This is sick. Like, a proper masterclass vibes. 84 00:04:06,360 --> 00:04:08,880 Alright, now I'm going to show you guys how to cook 85 00:04:08,880 --> 00:04:10,640 my flying lobster noodles. 86 00:04:10,640 --> 00:04:12,840 Yes. Yum. 87 00:04:12,840 --> 00:04:14,360 Oh, I'm hungry already. 88 00:04:14,360 --> 00:04:18,440 So this is what I really like about a wok is that it's not only used 89 00:04:18,440 --> 00:04:21,600 for stir fries, I can use it to deep-fry, I can use it to steam. 90 00:04:21,600 --> 00:04:24,920 I can do everything just with this one utensil. 91 00:04:24,920 --> 00:04:26,360 We've got our takeaway chopsticks. 92 00:04:29,360 --> 00:04:32,520 So what I'm doing here is I'm rolling the noodles 93 00:04:32,520 --> 00:04:34,320 into the chopsticks. 94 00:04:38,000 --> 00:04:39,400 Twist... 95 00:04:41,360 --> 00:04:43,240 Oh, he's going to do fried noodles. 96 00:04:43,240 --> 00:04:45,960 Whoa! That's so clever. 97 00:04:45,960 --> 00:04:47,200 So cool, yeah. 98 00:04:48,360 --> 00:04:50,840 OK, so I'm just throwing a piece of noodle in there to test 99 00:04:50,840 --> 00:04:52,320 how hot the oil is. 100 00:04:52,320 --> 00:04:56,080 Because if it's too hot, the noodles are going to burn before it flies. 101 00:04:56,080 --> 00:04:57,880 And if it's not hot enough, 102 00:04:57,880 --> 00:04:59,680 it's going to fall down before it flies. 103 00:05:01,200 --> 00:05:03,280 And it's about hot enough. 104 00:05:03,280 --> 00:05:04,920 Oh! 105 00:05:04,920 --> 00:05:06,600 Yeah, baby. (SIZZLING) 106 00:05:06,600 --> 00:05:09,200 Oh, wow! Look, it's changing colour. 107 00:05:10,400 --> 00:05:12,040 Sizzle. 108 00:05:12,040 --> 00:05:13,480 I'm just cooling down the noodle now. 109 00:05:13,480 --> 00:05:16,000 Once it cools down, it's gonna crisp. 110 00:05:16,000 --> 00:05:17,280 And hopefully... 111 00:05:23,200 --> 00:05:24,240 ..fly. 112 00:05:24,240 --> 00:05:26,400 (WHOOPING AND APPLAUSE) 113 00:05:28,880 --> 00:05:30,840 You're a wizard, Vincent. 114 00:05:30,840 --> 00:05:34,280 He's the Harry Woker of the MasterChef kitchen. 115 00:05:34,280 --> 00:05:36,760 Alright, that was the hard part. Now it's the fun part. 116 00:05:36,760 --> 00:05:38,480 (CHUCKLING) 117 00:05:38,480 --> 00:05:40,440 Wok at maximum heat, 118 00:05:40,440 --> 00:05:45,040 oil, ginger, spring onions and garlic in the wok. 119 00:05:46,200 --> 00:05:47,520 Pippies in the wok. 120 00:05:47,520 --> 00:05:50,960 Oh, God, smell! 121 00:05:50,960 --> 00:05:55,760 It is so theatrical and so extra. 122 00:05:55,760 --> 00:05:57,200 (GASPING) 123 00:05:57,200 --> 00:06:00,080 You're cooking lobster, you do it big, you do it bold. 124 00:06:00,080 --> 00:06:02,120 You put some noodles in the air. 125 00:06:02,120 --> 00:06:03,520 Stunning! 126 00:06:03,520 --> 00:06:07,120 And now we add a little bit of YumYum. 127 00:06:07,120 --> 00:06:08,960 (WHOOPING) 128 00:06:10,880 --> 00:06:12,400 Ah. 129 00:06:13,400 --> 00:06:14,480 Actually... 130 00:06:14,480 --> 00:06:16,040 ..a little bit more YumYum. 131 00:06:16,040 --> 00:06:17,400 (LAUGHTER) 132 00:06:17,400 --> 00:06:18,480 Now we serve. 133 00:06:18,480 --> 00:06:21,320 We've got our flying noodles, one on each side. 134 00:06:21,320 --> 00:06:22,520 So dope. 135 00:06:22,520 --> 00:06:24,640 Our lobster head straight in the middle. 136 00:06:24,640 --> 00:06:25,840 MAN: Oh, yeah, that looks good. 137 00:06:27,400 --> 00:06:29,600 Now we've got our lobster meat. 138 00:06:29,600 --> 00:06:30,600 Oh. 139 00:06:30,600 --> 00:06:34,120 My God, I'm literally salivating. I am. 140 00:06:34,120 --> 00:06:36,560 I want to eat this. 141 00:06:36,560 --> 00:06:39,120 I can definitely see why this dish went viral 142 00:06:39,120 --> 00:06:42,080 because, for starters, my mouth is, like, drooling. 143 00:06:42,080 --> 00:06:44,240 And there you have it. My flying lobster noodles. 144 00:06:44,240 --> 00:06:46,120 (WHOOPING AND APPLAUSE) 145 00:06:48,560 --> 00:06:51,160 It's a salivating mess, my mouth. 146 00:06:51,160 --> 00:06:54,640 Well, you've seen what the Wolf of Wok Street can do. 147 00:06:54,640 --> 00:06:56,960 Now it is your turn. 148 00:06:56,960 --> 00:06:58,360 My God, exciting. 149 00:06:58,360 --> 00:07:00,760 You'll have a total of 75 minutes. 150 00:07:00,760 --> 00:07:03,960 Bring us a dish with at least one element 151 00:07:03,960 --> 00:07:06,360 that has been made using the wok. 152 00:07:06,360 --> 00:07:10,360 The bottom four dishes will go straight through 153 00:07:10,360 --> 00:07:13,000 to tomorrow's pressure test. Oh! 154 00:07:13,000 --> 00:07:15,120 (EXHALES SHARPLY) 155 00:07:15,120 --> 00:07:17,920 So, you ready to show us 'wok' you got? 156 00:07:17,920 --> 00:07:20,440 (LAUGHTER) Andy! 157 00:07:20,440 --> 00:07:22,680 I reckon, Vincent, mate, send them off. 158 00:07:22,680 --> 00:07:23,760 You can do the honours. 159 00:07:23,760 --> 00:07:25,800 I've always wanted to do this. 160 00:07:25,800 --> 00:07:28,280 Well, now's the time! Now's your time. 161 00:07:28,280 --> 00:07:32,000 Alright, guys, your time starts now! 162 00:07:32,000 --> 00:07:33,360 (CHEERING) 163 00:07:35,080 --> 00:07:36,760 WOMAN: Go, go, go, go, go, go! 164 00:07:40,960 --> 00:07:42,800 SNEZANA: Like a crazy house! 165 00:07:42,800 --> 00:07:46,520 Birdseye chilli, some green chillies as well. 166 00:07:46,520 --> 00:07:48,520 MAN: Soy sauce. 167 00:07:48,520 --> 00:07:50,440 GILLIAN: Oh, my God, I hope there's more snapper. 168 00:07:50,440 --> 00:07:52,600 Today I'm making a whole fried snapper, 169 00:07:52,600 --> 00:07:55,360 which is going to be marinated in turmeric and lemongrass. 170 00:07:55,360 --> 00:07:57,320 I'm going to serve that with a fragrant rice 171 00:07:57,320 --> 00:07:58,480 and a pineapple nuoc cham. 172 00:07:59,920 --> 00:08:02,400 I'm making what's called a Sri Lankan hopper. 173 00:08:02,400 --> 00:08:07,560 It's a rice flour pancake that's, um, in the shape of a bowl 174 00:08:07,560 --> 00:08:09,960 with a snapper. 175 00:08:09,960 --> 00:08:12,200 I enjoy eating a lot of wok cooking, 176 00:08:12,200 --> 00:08:13,800 so, uh, don't necessarily 177 00:08:13,800 --> 00:08:16,480 cook a lot of it at home, 178 00:08:16,480 --> 00:08:18,320 but, you know, excited about this. 179 00:08:19,280 --> 00:08:22,760 ALEX: Today I am doing a smoked salmon. 180 00:08:22,760 --> 00:08:25,520 Got some tea, got some different spice, I'm going to smoke off. 181 00:08:25,520 --> 00:08:28,040 I'm totally ready to wok'n'roll! Bring it. 182 00:08:31,480 --> 00:08:36,400 I am so pumped about having Vincent here because I love your cooking 183 00:08:36,400 --> 00:08:39,400 and having this mystery box - a wok. 184 00:08:39,400 --> 00:08:42,600 I want to educate the world about something that I grew up with. 185 00:08:42,600 --> 00:08:45,240 You know, by showing it out there and doing it more and more, 186 00:08:45,240 --> 00:08:48,840 hopefully, you know, one day everyone will grow up using woks. 187 00:08:48,840 --> 00:08:50,600 Yeah, it's fantastic. 188 00:08:50,600 --> 00:08:54,800 I've got to say, at home, my little one, Jack, who is 11, 189 00:08:54,800 --> 00:08:58,000 is a fan of yours, and he's walking about all the time. 190 00:08:58,000 --> 00:08:59,240 He loves it. 191 00:08:59,240 --> 00:09:03,240 It is really versatile, so I actually steam in mine more than anything. 192 00:09:03,240 --> 00:09:06,840 Stir fry is just one of the ways you can use it. 193 00:09:06,840 --> 00:09:08,920 At the end of the day, we are looking for the bottom four dishes 194 00:09:08,920 --> 00:09:10,400 to go into tomorrow's pressure test. 195 00:09:10,400 --> 00:09:12,040 And, you know, it's the old saying, 196 00:09:12,040 --> 00:09:14,640 you play with fire, some people get burned. 197 00:09:18,400 --> 00:09:19,400 HARRY: Right. 198 00:09:20,520 --> 00:09:24,000 I'm not, like, a wok novice, you know, I've got a wok at home. 199 00:09:24,000 --> 00:09:25,320 I've wok'd before. 200 00:09:25,320 --> 00:09:28,080 I normally cook some stir fries in it. 201 00:09:28,080 --> 00:09:29,200 Yeah, I love woks. 202 00:09:29,200 --> 00:09:33,600 So today I'm making mapo tofu, or my version of it. 203 00:09:33,600 --> 00:09:36,640 Instead of having the tofu through the mapo and the sauce, 204 00:09:36,640 --> 00:09:40,800 I'm going to steam, like, a tofu custard and then serve the sauce 205 00:09:40,800 --> 00:09:45,120 with the ground pork on top of that with a beautiful vibrant 206 00:09:45,120 --> 00:09:47,320 coriander and spring onion oil. 207 00:09:47,320 --> 00:09:52,520 Mapo takes a while to get, you know, depth and body in the sauce. 208 00:09:52,520 --> 00:09:55,800 There's quite, like, a rich and, you know, savoury salty dish, 209 00:09:55,800 --> 00:09:58,880 but having the silken tofu balances it out 210 00:09:58,880 --> 00:10:00,880 but also provides other textures. 211 00:10:00,880 --> 00:10:03,880 So I need to make sure that this tofu custard sets. 212 00:10:03,880 --> 00:10:07,000 I think timing is going to be critical with this dish. 213 00:10:09,160 --> 00:10:11,160 Oh, look... 214 00:10:11,160 --> 00:10:12,440 PHONE: I'm at my restaurant today. 215 00:10:12,440 --> 00:10:15,400 I'm gonna teach you how to make an Australian Chinese favourite... Its DimSimLim! 216 00:10:15,400 --> 00:10:17,280 ..honey chicken. 217 00:10:17,280 --> 00:10:19,360 Two parts self-raising, one part cornflour, 218 00:10:19,360 --> 00:10:20,800 soda water into the bowl. 219 00:10:20,800 --> 00:10:22,400 And look, this one... 220 00:10:22,400 --> 00:10:28,520 I don't know when he posted this, but he's already got 219,000 likes 221 00:10:28,520 --> 00:10:31,800 and 75,000 people have bookmarked it. 222 00:10:31,800 --> 00:10:33,280 Oh, my God! Look at that. 223 00:10:35,040 --> 00:10:36,880 Tasty! Yeah, it's tasty. 224 00:10:38,120 --> 00:10:40,200 I think this challenge plays to my strength. 225 00:10:40,200 --> 00:10:41,200 It's cooking in a wok. 226 00:10:41,200 --> 00:10:44,280 I feel comfortable, just super excited. 227 00:10:44,280 --> 00:10:46,920 It reminds me of my family a lot. 228 00:10:46,920 --> 00:10:50,280 My grandma specifically almost only cooks in a wok. 229 00:10:50,280 --> 00:10:51,920 So, here we go. 230 00:10:53,280 --> 00:10:55,240 Mimi. How are you guys? 231 00:10:55,240 --> 00:10:56,480 Hello, hello. How are you doing? 232 00:10:56,480 --> 00:10:58,320 Um, massive... Oh, my God! 233 00:10:58,320 --> 00:11:01,000 Massive, massive fan, by the way. 234 00:11:01,000 --> 00:11:03,240 So, what's the dish? 235 00:11:03,240 --> 00:11:07,720 I'm making a turnip cake eggs Benedict. 236 00:11:07,720 --> 00:11:09,680 Wow! Breakfast on steroids! 237 00:11:09,680 --> 00:11:11,200 Yum! Yeah! 238 00:11:11,200 --> 00:11:13,280 Turnip cake eggs Benedict. 239 00:11:13,280 --> 00:11:16,080 Breakfast on steroids! That is very, very creative. 240 00:11:16,080 --> 00:11:19,120 It's also something that I could see going viral, as well. 241 00:11:19,120 --> 00:11:20,200 Oh, 100%. 100%. 242 00:11:20,200 --> 00:11:22,200 I hope you like it. Yeah. 243 00:11:22,200 --> 00:11:23,440 Use of the wok... Yeah. 244 00:11:23,440 --> 00:11:25,160 ..where are we at? 245 00:11:25,160 --> 00:11:28,600 So, I tossed the turnip cake mixture in there. 246 00:11:28,600 --> 00:11:29,640 Ah, OK, so... 247 00:11:29,640 --> 00:11:31,560 It's already steaming and gone away. 248 00:11:31,560 --> 00:11:34,080 Wow. So, speedy with it, speedy. 249 00:11:34,080 --> 00:11:35,680 I hope that you can pull this together, 250 00:11:35,680 --> 00:11:37,760 'cause I think, concept-wise, it's a ten, 251 00:11:37,760 --> 00:11:39,800 but it doesn't mean anything if it's not executed well. 252 00:11:39,800 --> 00:11:40,840 Yep. Good luck! 253 00:11:40,840 --> 00:11:42,200 Yep, yep, yep, yep, yep. Thank you. 254 00:11:44,720 --> 00:11:47,720 Oh, I'm feeling super confident about this one! (LAUGHS) 255 00:11:47,720 --> 00:11:50,360 It's a fun recipe and it's my day! 256 00:11:56,320 --> 00:11:57,560 A wok! 257 00:11:59,840 --> 00:12:03,240 I, um... Yeah, I don't really work with woks, 258 00:12:03,240 --> 00:12:06,520 but, yeah, sort of stumped me a little bit. 259 00:12:07,520 --> 00:12:08,800 We're not, uh... 260 00:12:08,800 --> 00:12:11,680 We're not real big wok-users at home, that's for sure! 261 00:12:13,280 --> 00:12:15,480 What's the best oil for frying? 262 00:12:15,480 --> 00:12:18,160 Canola. Why not? Let's go with that then. 263 00:12:20,400 --> 00:12:22,520 At this stage, what's going through my mind is 264 00:12:22,520 --> 00:12:24,240 "what am I going to cook?" 265 00:12:24,240 --> 00:12:27,120 I'm really starting to worry where I go with this. 266 00:12:27,120 --> 00:12:28,320 What am I doing? 267 00:12:44,240 --> 00:12:48,040 I'm quite confident using a wok. I do stir-fries a few times a week. 268 00:12:48,040 --> 00:12:50,640 Just that wok just brings all that flavour out. 269 00:12:51,760 --> 00:12:54,240 After I see DimSimLim pour hot oil 270 00:12:54,240 --> 00:12:56,320 over his flying noodles, 271 00:12:56,320 --> 00:12:57,800 my mind just goes bang! 272 00:12:57,800 --> 00:13:02,160 My dish is Szechuan-style sweet-and-sour fish. 273 00:13:02,160 --> 00:13:04,120 I've fried fish in the wok before, 274 00:13:04,120 --> 00:13:07,000 but not with this kind of presentation. 275 00:13:07,000 --> 00:13:09,520 I want to have all the sides of the fish opening up, 276 00:13:09,520 --> 00:13:10,560 with all the flaps, 277 00:13:10,560 --> 00:13:12,720 and it's something that usually isn't seen, 278 00:13:12,720 --> 00:13:14,880 spooning the fried oil, holding it all up - 279 00:13:14,880 --> 00:13:16,400 bit of theatrics involved in that. 280 00:13:16,400 --> 00:13:18,800 I've eaten this fish many times, 281 00:13:18,800 --> 00:13:20,320 and I've always wondered how to do it. 282 00:13:20,320 --> 00:13:22,800 And then as soon as I saw DimSimLim do it that way, 283 00:13:22,800 --> 00:13:24,720 I'm like, "That's the way that they do it." 284 00:13:24,720 --> 00:13:29,360 The work involved is trying to get the perfect flaps open on the fish 285 00:13:29,360 --> 00:13:31,680 and frying them so they set in place. 286 00:13:31,680 --> 00:13:34,120 If they don't set in place, it's still going to be floppy, 287 00:13:34,120 --> 00:13:37,360 so I really need to get that part right today. 288 00:13:41,320 --> 00:13:42,840 This thing is not working. 289 00:13:46,040 --> 00:13:47,560 GILLIAN: Poppin' bottles since '92! 290 00:13:47,560 --> 00:13:49,560 (LAUGHTER) 291 00:13:52,520 --> 00:13:54,640 No. Oh... 292 00:13:56,080 --> 00:13:57,960 That's actually a good point. 293 00:14:01,000 --> 00:14:02,920 Hey, Snez! Hello. Hi. 294 00:14:02,920 --> 00:14:04,800 Hi, Vincent. Nice to meet you! How are you? 295 00:14:04,800 --> 00:14:07,160 Wok day. How you going? I know. I love it. 296 00:14:07,160 --> 00:14:10,040 I actually cook a lot with the wok, but quick stuff, like, with kids, 297 00:14:10,040 --> 00:14:11,320 10, 15 minutes, nothing fancy. 298 00:14:11,320 --> 00:14:14,360 So, I'm trying to do, kind of, more elevated dish today. 299 00:14:14,360 --> 00:14:15,920 It's going to be, kind of, Chinese steamed fish 300 00:14:15,920 --> 00:14:17,640 with all the usual herbs and aromatics, 301 00:14:17,640 --> 00:14:20,240 but they're going to be wrapped in these beautiful parcels. 302 00:14:20,240 --> 00:14:23,360 Then you cut in and there's this beautiful broth that goes in. 303 00:14:23,360 --> 00:14:24,360 What's the sauce? 304 00:14:24,360 --> 00:14:27,040 So, sauce is orange, lemon - squeezed - 305 00:14:27,040 --> 00:14:29,240 bit of soy sauce, bit of sesame oil. 306 00:14:29,240 --> 00:14:31,800 OK, right. What are we thinking? 307 00:14:31,800 --> 00:14:33,720 There was a lot to take in there. (LAUGHS) 308 00:14:33,720 --> 00:14:35,840 I know! It's 'cause I talk like, "La-la-la-la-la-la-la!" 309 00:14:35,840 --> 00:14:36,880 So, yeah, so... OK. 310 00:14:36,880 --> 00:14:38,120 It's also really risky, as well, 311 00:14:38,120 --> 00:14:40,120 'cause you're wrapping the fish inside. 312 00:14:40,120 --> 00:14:41,880 Yes. You don't know if it's going to be cooked. 313 00:14:41,880 --> 00:14:44,000 Yes. Good luck. Ah, man! 314 00:14:44,000 --> 00:14:45,080 Are you questioning this? 315 00:14:45,080 --> 00:14:46,800 No, I'm not questioning... We are wishing you luck. 316 00:14:46,800 --> 00:14:48,280 I'm wishing you luck. Ah! (LAUGHS) 317 00:14:50,880 --> 00:14:52,840 I'm Serbian and everyone in Serbia... 318 00:14:52,840 --> 00:14:55,600 Everything is wrapped in cabbage leaves, so... 319 00:14:55,600 --> 00:14:57,800 I'm worried about the cooking of the fish. 320 00:14:57,800 --> 00:15:00,720 Oh, my God, what am I doing? 321 00:15:00,720 --> 00:15:03,520 Like, if this fish is undercooked, 322 00:15:03,520 --> 00:15:06,240 it's me in the bottom for elimination tomorrow, 323 00:15:06,240 --> 00:15:08,720 or, if it's overcooked, same thing. 324 00:15:08,720 --> 00:15:10,720 We got this, Darrsh, huh? Oh! 325 00:15:10,720 --> 00:15:12,360 Have you got it? That's the question, Snez. 326 00:15:12,360 --> 00:15:14,200 I don't think so! 327 00:15:14,200 --> 00:15:15,720 I feel like you're calm and collected. 328 00:15:15,720 --> 00:15:18,720 I just ruining your Zen here! (LAUGHS) 329 00:15:18,720 --> 00:15:21,160 I'm going to be making a katsu chicken curry. 330 00:15:21,160 --> 00:15:22,760 I don't know how I feel at the moment. 331 00:15:22,760 --> 00:15:24,760 I'm not super familiar with wok-cooking. 332 00:15:24,760 --> 00:15:27,000 I'm fairly comfortable with wok-cooking. 333 00:15:27,000 --> 00:15:28,720 I have a wok at home, 334 00:15:28,720 --> 00:15:31,320 but today I'm not doing any Chinese dish at all. 335 00:15:31,320 --> 00:15:34,080 I'm going full opposite, full Western. 336 00:15:34,080 --> 00:15:36,720 I'm making British-style fish and chips. 337 00:15:36,720 --> 00:15:39,640 I have used woks before, basic stir-fries. 338 00:15:39,640 --> 00:15:42,000 I don't want to do a basic stir-fry today, 339 00:15:42,000 --> 00:15:44,640 because that would be just a little dull. 340 00:15:44,640 --> 00:15:47,160 So, I'm doing a tea-smoked duck 341 00:15:47,160 --> 00:15:49,840 and I'm doing a beautiful, sweet-and-sour sauce with it. 342 00:15:49,840 --> 00:15:50,880 Can you look at me? 343 00:15:50,880 --> 00:15:52,640 I think you've got turmeric on your face! 344 00:15:52,640 --> 00:15:54,160 Oh, my good... There's turmeric everywhere. 345 00:15:54,160 --> 00:15:55,320 Where is it? Right there. 346 00:15:55,320 --> 00:15:56,360 Oh, my God! 347 00:15:56,360 --> 00:15:57,880 Great! Love that for me! 348 00:15:57,880 --> 00:15:59,920 It's gonna blend into the brown, it's fine. 349 00:16:02,680 --> 00:16:04,480 My mind's started to work now 350 00:16:04,480 --> 00:16:06,560 and them juices are starting to flow, 351 00:16:06,560 --> 00:16:09,680 and I'm starting to think, you know, we can do something with this wok. 352 00:16:10,680 --> 00:16:13,720 I'm inspired by Vincent cooking with lobster. 353 00:16:13,720 --> 00:16:16,040 I remember watching on Facebook 354 00:16:16,040 --> 00:16:19,760 a Michelin Star chef in Bangkok, Jay Fai. 355 00:16:19,760 --> 00:16:22,840 I can just remember her making this crab omelette. 356 00:16:22,840 --> 00:16:24,400 That's going through my head 357 00:16:24,400 --> 00:16:26,240 that that's what I'm going to try and do today. 358 00:16:26,240 --> 00:16:29,600 Pezza, sorry about having no electric woks for you today! 359 00:16:29,600 --> 00:16:31,920 That's alright, Poh! What are you making? 360 00:16:31,920 --> 00:16:35,760 Today, I'm trying to put my spin on Jay Fai's crab omelette. 361 00:16:35,760 --> 00:16:37,600 Oh! 362 00:16:37,600 --> 00:16:40,040 So, big one... Big change for Pezza today. 363 00:16:40,040 --> 00:16:41,880 I'm going to lay the omelette out. 364 00:16:41,880 --> 00:16:44,360 Obviously, fill it with plenty of that luscious lobster, 365 00:16:44,360 --> 00:16:46,520 and then just fold it, deep-fry it in the wok. 366 00:16:46,520 --> 00:16:48,520 That's quite a risky dish 367 00:16:48,520 --> 00:16:51,960 because it could potentially fill with oil. 368 00:16:51,960 --> 00:16:55,240 Yep. You have to be so careful. 369 00:16:55,240 --> 00:16:56,520 Yep. Yeah. But... 370 00:16:56,520 --> 00:16:58,960 There's got to be risks in this game though, you know that. 371 00:16:58,960 --> 00:17:01,480 So, um, I just hope I can do it. 372 00:17:01,480 --> 00:17:02,800 Yeah. This is new for me. 373 00:17:02,800 --> 00:17:05,040 She's been doing it for 50 years and got it mastered... 374 00:17:05,040 --> 00:17:06,080 Yeah. 375 00:17:06,080 --> 00:17:08,680 ..I've been doing it for one day so let's see how I go! 376 00:17:10,080 --> 00:17:12,160 At least I'm going in with a bang, so... 377 00:17:12,160 --> 00:17:13,400 I love it, I love it! 378 00:17:13,400 --> 00:17:15,480 Alright, well, I really love the dish, 379 00:17:15,480 --> 00:17:17,120 so let's see if you can pull it off. 380 00:17:17,120 --> 00:17:18,800 Good luck, Pezza. Thanks, Poh. 381 00:17:20,440 --> 00:17:22,800 Look, to me, I reckon I've nailed the brief. 382 00:17:22,800 --> 00:17:25,840 They want something cooked in a wok, it's being cooked in a wok. 383 00:17:27,400 --> 00:17:30,280 VINCENT: Alright, guys, it's starting to smell pretty good. 384 00:17:30,280 --> 00:17:32,960 We got 45 minutes left. 385 00:17:32,960 --> 00:17:34,600 There he is! (CHEERING AND APPLAUSE) 386 00:17:38,560 --> 00:17:39,640 Argh! 387 00:17:39,640 --> 00:17:43,880 Oh, my God, so much to do, so much to do. 388 00:17:46,640 --> 00:17:47,960 Yeah, it's the right one. 389 00:17:47,960 --> 00:17:49,240 Now we're talking. 390 00:17:51,480 --> 00:17:53,040 At the moment, the mapo sauce is beautiful, 391 00:17:53,040 --> 00:17:54,960 it's simmering away. 392 00:17:55,960 --> 00:17:59,080 I need this sauce super rich and decadent, 393 00:17:59,080 --> 00:18:00,840 but it takes time. 394 00:18:00,840 --> 00:18:02,440 Harry! Hello, Poh. 395 00:18:02,440 --> 00:18:03,880 How are you going today? I'm so good. 396 00:18:03,880 --> 00:18:05,040 What are you making? 397 00:18:05,040 --> 00:18:08,040 So, today I'm making my version of mapo tofu. 398 00:18:08,040 --> 00:18:09,960 (GASPS) That's one of my favourite dishes! 399 00:18:09,960 --> 00:18:12,000 Instead of having the silken tofu mixed into the sauce, 400 00:18:12,000 --> 00:18:14,520 I'm going to do a steamed tofu custard in the wok, 401 00:18:14,520 --> 00:18:15,680 and then serve the sauce 402 00:18:15,680 --> 00:18:18,440 with a nice coriander and spring onion oil on top of that. 403 00:18:18,440 --> 00:18:20,040 Is there anything that you're concerned about 404 00:18:20,040 --> 00:18:21,080 with this dish? 405 00:18:21,080 --> 00:18:22,680 Yeah, just time. 406 00:18:22,680 --> 00:18:26,480 And, also, the texture of the, you know, tofu custard. 407 00:18:26,480 --> 00:18:29,600 Alright. Good luck, Harry. Thanks, Poh. See ya. 408 00:18:30,840 --> 00:18:33,200 My mapo sauce is taking up so much time 409 00:18:33,200 --> 00:18:35,200 to get that depth of flavour. 410 00:18:36,640 --> 00:18:41,200 But I also need to get this tofu custard mixed together and set. 411 00:18:42,640 --> 00:18:44,080 I'm just really worried 412 00:18:44,080 --> 00:18:45,920 that I'm not going to get this dish finished. 413 00:18:54,360 --> 00:18:55,560 Meow! 414 00:18:57,040 --> 00:19:00,360 I've always got a whole Asian grocer set up at my station. 415 00:19:00,360 --> 00:19:02,480 Oh, mate! I wouldn't want it any other way, to be honest! 416 00:19:02,480 --> 00:19:03,800 I know! 417 00:19:05,600 --> 00:19:09,400 I'm pushing boundaries by making turnip cake eggs benedict in a wok, 418 00:19:09,400 --> 00:19:13,160 but then bringing that, sort of, MasterChef French cooking element 419 00:19:13,160 --> 00:19:14,920 to it and making it interesting. 420 00:19:14,920 --> 00:19:17,920 My turnip cake is done, I need to fry that, 421 00:19:17,920 --> 00:19:19,400 and then poached egg 422 00:19:19,400 --> 00:19:22,840 and then, to accompany it, some glazed mushrooms. 423 00:19:22,840 --> 00:19:27,600 I'm currently working on my scallop, yuzu sake hollandaise. 424 00:19:27,600 --> 00:19:29,080 Your standard hollandaise sauce, 425 00:19:29,080 --> 00:19:30,480 it's delicious, it's a butter sauce, 426 00:19:30,480 --> 00:19:32,960 and it's got a little brightness from lemon. 427 00:19:32,960 --> 00:19:35,760 So instead of lemon, I'm thinking yuzu. 428 00:19:35,760 --> 00:19:38,480 And to bring that saltiness to the sauce, 429 00:19:38,480 --> 00:19:41,160 I'm definitely sticking with the dried scallops 430 00:19:41,160 --> 00:19:43,760 because standardly when you eat turnip cake, 431 00:19:43,760 --> 00:19:45,560 you have it with XO sauce. 432 00:19:45,560 --> 00:19:49,400 So, instead of XO sauce, we have a scallop hollandaise. 433 00:19:49,400 --> 00:19:51,880 At the base of it, it's quite simple. 434 00:19:51,880 --> 00:19:53,000 Like, it's breakfast. 435 00:19:53,000 --> 00:19:57,120 So, as long as I get the core three components perfect, 436 00:19:57,120 --> 00:19:58,960 I think I'll be able to pull it off. 437 00:20:02,200 --> 00:20:03,840 So stressed! 438 00:20:05,400 --> 00:20:07,080 Calm. Calm, calm, calm, calm! 439 00:20:08,800 --> 00:20:10,520 Attention, les cuisiniers! 440 00:20:10,520 --> 00:20:13,680 26 minutes left to go! 441 00:20:13,680 --> 00:20:15,160 (CHEERING AND APPLAUSE) Allez! 442 00:20:17,480 --> 00:20:19,640 Alright, back on track, Snezzy. 443 00:20:19,640 --> 00:20:22,000 (SIGHS AND LAUGHS) 444 00:20:22,000 --> 00:20:23,680 Well, the mapo is just reducing, 445 00:20:23,680 --> 00:20:25,440 so I just want that stock to reduce down, 446 00:20:25,440 --> 00:20:28,400 and it gets nice and thick and rich and beautiful. 447 00:20:28,400 --> 00:20:30,600 What's in here? Mapo. 448 00:20:30,600 --> 00:20:33,160 Ooh, yes! (LAUGHS) 449 00:20:33,160 --> 00:20:35,560 What's our spice level? 450 00:20:35,560 --> 00:20:37,160 Uh... Harry spice. 451 00:20:37,160 --> 00:20:38,320 Which is? 452 00:20:38,320 --> 00:20:39,800 Midway. 453 00:20:41,920 --> 00:20:43,440 It's... 454 00:20:43,440 --> 00:20:45,240 Oh, no! 455 00:20:45,240 --> 00:20:47,640 I'd hate to see you, like, really give it some! 456 00:20:47,640 --> 00:20:48,880 (LAUGHS) 457 00:20:48,880 --> 00:20:50,040 My sauce is under control. 458 00:20:50,040 --> 00:20:52,120 I really need to finish this tofu custard 459 00:20:52,120 --> 00:20:54,520 and give it as much chance to set. 460 00:20:54,520 --> 00:20:56,040 I have to get this right, 461 00:20:56,040 --> 00:20:59,400 because the bottom four will end up in a pressure test tomorrow 462 00:20:59,400 --> 00:21:01,640 and one of them will go home. 463 00:21:03,080 --> 00:21:04,800 SNEZANA: I'm actually good. The rice is done. 464 00:21:04,800 --> 00:21:07,240 The fish is steaming, which is good. 465 00:21:07,240 --> 00:21:09,840 Got your little parcels done? Yep. 466 00:21:09,840 --> 00:21:12,320 So, there's a little dressing that went in. 467 00:21:12,320 --> 00:21:14,560 So, the parcels are here. Right. 468 00:21:14,560 --> 00:21:17,040 I'll give them another 3-4 minutes, I take them out. 469 00:21:17,040 --> 00:21:19,080 This is what I dressed the fish inside. 470 00:21:19,080 --> 00:21:20,920 There's also some vegetables inside. 471 00:21:20,920 --> 00:21:22,720 How are we looking? Give me something! 472 00:21:22,720 --> 00:21:24,840 I don't know, I don't know, that's the thing! 473 00:21:24,840 --> 00:21:26,880 You don't know when it's wrapped in a cabbage leaf! 474 00:21:26,880 --> 00:21:28,000 Yeah, that's true. 475 00:21:28,000 --> 00:21:31,880 I am getting myself in a big trouble, I can feel. 476 00:21:31,880 --> 00:21:33,000 Can you hear it? 477 00:21:33,000 --> 00:21:34,960 Hang in there, Snez! Yeah. 478 00:21:34,960 --> 00:21:36,440 Hang in there. 479 00:21:36,440 --> 00:21:39,440 I'm doing Josh's version of a champurrado. 480 00:21:39,440 --> 00:21:42,080 So, I'm making a steamed chocolate cake 481 00:21:42,080 --> 00:21:44,160 and a butterscotch ice-cream. 482 00:21:44,160 --> 00:21:49,120 Today, I'm making a rumali roti with seekh kebabs. 483 00:21:49,120 --> 00:21:51,320 So, essentially, a rumali roti 484 00:21:51,320 --> 00:21:54,960 is a roti that is made on a flipped-over wok. 485 00:21:56,080 --> 00:22:00,440 We are making fennel with feathers today. 486 00:22:00,440 --> 00:22:03,440 So, basically, I'm going to sous vide a chicken breast. 487 00:22:03,440 --> 00:22:06,080 I'm going to make a fennel-based sauce. 488 00:22:06,080 --> 00:22:08,840 I'm going to actually use the wok to sous vide. 489 00:22:08,840 --> 00:22:11,720 So, I'm sure there's not many people sous vide-ing today. 490 00:22:11,720 --> 00:22:13,760 (PEZZA WHISTLES TUNEFULLY) 491 00:22:20,680 --> 00:22:23,520 There's 20 minutes to go, my sauce is done. 492 00:22:23,520 --> 00:22:27,240 Now it's time to deep-fry my lobster omelette. 493 00:22:27,240 --> 00:22:28,680 Put the lobster in the egg batter. 494 00:22:28,680 --> 00:22:29,800 Get that cooked. 495 00:22:32,800 --> 00:22:34,320 Is that a Thai-style omelette? 496 00:22:35,560 --> 00:22:39,200 Mate, I don't know if I've bitten off more than I can chew here. 497 00:22:39,200 --> 00:22:40,840 It's impressive, man. 498 00:22:40,840 --> 00:22:42,720 Thai-style omelette. 499 00:22:42,720 --> 00:22:44,280 I can tell Poh's scared! 500 00:22:44,280 --> 00:22:45,800 No, no, no, I'm not. 501 00:22:45,800 --> 00:22:48,360 But you should be. I am. (LAUGHS) 502 00:22:48,360 --> 00:22:51,520 What's her name? Jay Fai? Jay Fai. 503 00:22:51,520 --> 00:22:53,080 She's amazing. 504 00:22:53,080 --> 00:22:55,040 That is one of the best things I've ever tasted. 505 00:22:55,040 --> 00:22:57,440 Have you had it? Yeah, I had it in Thailand, yeah. 506 00:22:57,440 --> 00:22:59,200 There's a lot of yum yum in it, I think. 507 00:22:59,200 --> 00:23:00,200 (LAUGHS) 508 00:23:00,200 --> 00:23:03,320 I don't use woks much. This is all new to me. 509 00:23:03,320 --> 00:23:05,840 This is a little bit different but that's what you've got to do on this comp, 510 00:23:05,840 --> 00:23:07,000 you've got to push yourself, 511 00:23:07,000 --> 00:23:09,240 so I'm really looking forward to seeing how it comes out, 512 00:23:09,240 --> 00:23:10,520 and fingers crossed it works. 513 00:23:13,840 --> 00:23:15,480 Please fit! 514 00:23:18,880 --> 00:23:20,920 Alright, guys, show us WOK you got! 515 00:23:20,920 --> 00:23:21,920 There it is! 516 00:23:21,920 --> 00:23:23,280 15 minutes! 517 00:23:23,280 --> 00:23:25,600 (CHEERING AND APPLAUSE) 15 minutes! 518 00:23:25,600 --> 00:23:29,640 Oh, my God! That clock! (LAUGHS) 519 00:23:29,640 --> 00:23:32,360 An hour in here feels like a minute. 520 00:23:32,360 --> 00:23:34,080 Phew! Time goes quick. 521 00:23:34,080 --> 00:23:35,880 Lochy! Andy. 522 00:23:35,880 --> 00:23:37,640 What's going on here? 523 00:23:37,640 --> 00:23:41,400 I'm gonna do, like, a Szechuan-style sweet-and-sour fish. 524 00:23:41,400 --> 00:23:42,680 Yep. 525 00:23:42,680 --> 00:23:46,360 And then hold it up and ladle the hot oil over it 526 00:23:46,360 --> 00:23:48,320 to, kind of, set it. 527 00:23:48,320 --> 00:23:52,520 Barramundi is quite flaky so when you fry that on the wok, 528 00:23:52,520 --> 00:23:54,480 if you don't control that temp properly, 529 00:23:54,480 --> 00:23:56,720 you're gonna have a big problem. 530 00:23:56,720 --> 00:23:58,520 Have you done it with barra before? 531 00:23:58,520 --> 00:24:00,560 No, I haven't done this style. 532 00:24:00,560 --> 00:24:03,680 Right, OK. Well, now you know what to look out for. 533 00:24:03,680 --> 00:24:04,840 Yeah. 534 00:24:04,840 --> 00:24:06,000 Righto, mate. 535 00:24:06,000 --> 00:24:08,800 Well, I think we're all going to be honing in on that barra. 536 00:24:08,800 --> 00:24:09,920 Good luck. Thank you. 537 00:24:09,920 --> 00:24:11,240 Good luck. 538 00:24:13,160 --> 00:24:15,760 I've now got to concentrate on this fish. 539 00:24:15,760 --> 00:24:17,520 It is the showpiece of the dish, 540 00:24:17,520 --> 00:24:20,960 so I've got to start dusting in between those flaps 541 00:24:20,960 --> 00:24:23,680 so that my wet potato starch batter 542 00:24:23,680 --> 00:24:27,680 will stick to that before I put it down in to fry. 543 00:24:27,680 --> 00:24:32,680 It's just about this coming together nice and quick. 544 00:24:34,360 --> 00:24:35,680 OK. 545 00:24:35,680 --> 00:24:39,240 I need my oil to be around 200 degrees. 546 00:24:39,240 --> 00:24:41,560 Just a little bit higher than your normal fry of 180, 547 00:24:41,560 --> 00:24:43,680 because I want it nice and quick, 548 00:24:43,680 --> 00:24:47,280 and I need that hot oil to set those flaps in position, 549 00:24:47,280 --> 00:24:49,040 and I want it to crisp up my batter 550 00:24:49,040 --> 00:24:51,040 without overcooking the fish. 551 00:24:57,880 --> 00:25:00,520 I just hope this fish holds its shape 552 00:25:00,520 --> 00:25:02,480 and I hope it doesn't fall apart. 553 00:25:14,560 --> 00:25:16,600 My fish is frying 554 00:25:16,600 --> 00:25:19,280 and - oh, my God! - 555 00:25:19,280 --> 00:25:22,640 it's actually working how I thought it was going to work! 556 00:25:22,640 --> 00:25:24,280 It's actually pretty cool. 557 00:25:24,280 --> 00:25:26,000 That's what I wanted it to look like. 558 00:25:26,000 --> 00:25:27,840 It looks epic. 559 00:25:27,840 --> 00:25:29,640 Nice, puffy. 560 00:25:31,680 --> 00:25:34,880 It just looks fantastic. 561 00:25:34,880 --> 00:25:36,440 That looks sick. 562 00:25:40,480 --> 00:25:42,640 Now I've just got to get that sauce. 563 00:25:42,640 --> 00:25:45,920 I need to get this sweet-and-sour sauce finished. 564 00:25:45,920 --> 00:25:48,640 Sauce needs to have a lot of flavour. 565 00:25:48,640 --> 00:25:50,560 Ginger just gives that little bit of freshness, 566 00:25:50,560 --> 00:25:51,640 little bit of zing. 567 00:25:51,640 --> 00:25:54,200 It has to be delicious. 568 00:25:57,680 --> 00:25:59,400 Show us how you rock the wok! 569 00:25:59,400 --> 00:26:00,840 You've got five minutes to go! 570 00:26:00,840 --> 00:26:03,200 (CHEERING AND APPLAUSE) Five minutes, guys! 571 00:26:03,200 --> 00:26:04,760 NAT: I'm gonna go to the garden! Bye! 572 00:26:08,760 --> 00:26:12,040 Plating up my cabbage-wrapped fish, I'm wondering, 573 00:26:12,040 --> 00:26:13,520 how is it all going to taste together? 574 00:26:13,520 --> 00:26:15,760 And how is that fish cooked? 575 00:26:15,760 --> 00:26:18,000 So, quite nervous. 576 00:26:18,000 --> 00:26:22,400 The clock is ticking and there is no poached egg in sight. 577 00:26:22,400 --> 00:26:28,480 You can't have eggs benny without eggs, so it's go time. 578 00:26:28,480 --> 00:26:29,840 My turnip cake is done, 579 00:26:29,840 --> 00:26:31,440 my hollandaise is done, 580 00:26:31,440 --> 00:26:33,880 so the main characters have had their moment. 581 00:26:33,880 --> 00:26:38,120 It's just my bloody poached egg needs to get on the plate. 582 00:26:39,240 --> 00:26:41,400 HARRY: Ooh, far out. 583 00:26:41,400 --> 00:26:44,000 You forget how hot steam is, eh? 584 00:26:44,000 --> 00:26:47,600 My mapo sauce is super rich and decadent. 585 00:26:47,600 --> 00:26:49,680 (SIGHS HEAVILY) 586 00:26:49,680 --> 00:26:52,560 But I'm watching this tofu custard and it's just still liquid. 587 00:26:52,560 --> 00:26:53,560 It's not setting. 588 00:26:54,760 --> 00:26:57,400 Yeah, I'm stressed and it sucks. 589 00:26:57,400 --> 00:26:59,640 The custard's been in there for so long now 590 00:26:59,640 --> 00:27:00,640 and I keep checking it, 591 00:27:00,640 --> 00:27:03,640 but every time I open the wok, I'm letting all the steam out. 592 00:27:03,640 --> 00:27:05,760 So I'm just in this really tricky situation 593 00:27:05,760 --> 00:27:08,000 where I'm worried that I'm not going to have a dish 594 00:27:08,000 --> 00:27:09,000 to give the judges. 595 00:27:10,360 --> 00:27:12,480 Tick tock on the wok! 596 00:27:12,480 --> 00:27:14,240 One minute to go! 597 00:27:14,240 --> 00:27:15,600 (LAUGHS) Yes! 598 00:27:15,600 --> 00:27:16,960 Let's go, guys! 599 00:27:19,160 --> 00:27:20,560 Yum, yum! 600 00:27:22,400 --> 00:27:26,120 I've had a real crack at using the wok with this lobster omelette. 601 00:27:26,120 --> 00:27:27,840 I put the omelette in the bowl. 602 00:27:27,840 --> 00:27:30,080 A few little sprigs of garnish on the top there. 603 00:27:30,080 --> 00:27:34,120 As I go up, I'll pour the bisque in front of the judges. 604 00:27:34,120 --> 00:27:36,080 I think the judges are going to be very shocked. 605 00:27:36,080 --> 00:27:38,320 I could tell when they'd come to me at my desk today 606 00:27:38,320 --> 00:27:40,840 that they didn't think that I'd do something like this, 607 00:27:40,840 --> 00:27:44,760 so hopefully I can pull this off and it's not too oily. 608 00:27:46,320 --> 00:27:48,840 This is my last opportunity to check the custard 609 00:27:48,840 --> 00:27:51,000 and have the dish that I want to give the judges, 610 00:27:51,000 --> 00:27:53,240 and I lift up the lid for the last time... 611 00:27:55,160 --> 00:27:56,680 ..and it's complete liquid, 612 00:27:56,680 --> 00:27:59,000 and I'm not going to have the tofu to plate up. 613 00:28:02,880 --> 00:28:05,040 I'm completely devastated. 614 00:28:05,040 --> 00:28:07,560 Time's up in ten, 615 00:28:07,560 --> 00:28:08,920 nine, 616 00:28:08,920 --> 00:28:09,960 eight, 617 00:28:09,960 --> 00:28:12,120 seven, six, 618 00:28:12,120 --> 00:28:13,520 five, four, 619 00:28:13,520 --> 00:28:16,160 three, two, 620 00:28:16,160 --> 00:28:17,360 one! 621 00:28:17,360 --> 00:28:18,400 Time! 622 00:28:18,400 --> 00:28:19,880 Well done, everybody! 623 00:28:19,880 --> 00:28:21,160 Whoo! 624 00:28:21,160 --> 00:28:22,640 Darrsh! What have we...? Oh, bro! 625 00:28:23,840 --> 00:28:26,160 Well done, guys. Well done. 626 00:28:26,160 --> 00:28:27,640 That looks amazing! 627 00:28:28,920 --> 00:28:31,280 My thing didn't set. Oh! 628 00:28:31,280 --> 00:28:32,680 I've got something on the plate, 629 00:28:32,680 --> 00:28:34,640 but there's no custard at the bottom, 630 00:28:34,640 --> 00:28:36,280 so it's just the mapo, there's no tofu. 631 00:28:36,280 --> 00:28:38,480 Argh! Just a bit disappointed in myself 632 00:28:38,480 --> 00:28:39,680 and a bit frustrated. 633 00:28:39,680 --> 00:28:41,480 The tofu, the custard element I did, 634 00:28:41,480 --> 00:28:44,560 I just left it a bit late getting it on so it hasn't set. 635 00:28:47,040 --> 00:28:49,200 First up, Lachlan. 636 00:28:52,160 --> 00:28:54,880 I'm really happy with the wok cook today. 637 00:28:54,880 --> 00:28:58,600 This is my take at doing a Chinese-style dish. 638 00:28:59,720 --> 00:29:02,320 So, I just hope the judges love it. 639 00:29:02,320 --> 00:29:05,200 That looks amazing! Wow! 640 00:29:05,200 --> 00:29:06,720 Wowee! 641 00:29:10,640 --> 00:29:12,760 Lochy, tell us what you've made. 642 00:29:15,080 --> 00:29:17,680 I made a sweet-and-sour barramundi. 643 00:29:19,040 --> 00:29:20,640 Shall we dive in? Get in there! 644 00:29:49,120 --> 00:29:50,800 (FORK CLATTERS) Oh, sorry for that! 645 00:29:50,800 --> 00:29:52,600 (CHEERING AND APPLAUSE) Yeah, Lochy! 646 00:29:52,600 --> 00:29:54,960 This is brilliant. 647 00:29:54,960 --> 00:29:56,760 Thanks, chef. 648 00:29:59,640 --> 00:30:02,440 I'm just... Look, I'm excited for you. 649 00:30:02,440 --> 00:30:04,120 It's no need to criticise. 650 00:30:04,120 --> 00:30:06,760 What you've done is spectacular. 651 00:30:06,760 --> 00:30:08,560 I like the sweet and sour. 652 00:30:08,560 --> 00:30:09,840 I like the thickness. 653 00:30:09,840 --> 00:30:13,200 I like the fact you didn't use too much of this cornstarch. 654 00:30:13,200 --> 00:30:14,920 It's phenomenal, 655 00:30:14,920 --> 00:30:16,520 and I would like to congratulate you. 656 00:30:16,520 --> 00:30:18,120 Thank you, chef. I'm so pleased for you. 657 00:30:18,120 --> 00:30:19,840 Thank you. Well done. 658 00:30:19,840 --> 00:30:23,160 Lochy, mate, that could go viral, like 100%, 659 00:30:23,160 --> 00:30:25,800 because it's got that theatre about it. 660 00:30:25,800 --> 00:30:27,120 TikTok. (LOCHY LAUGHS) 661 00:30:27,120 --> 00:30:29,800 You know what? I think you need to hop on and start posting this 662 00:30:29,800 --> 00:30:31,000 because, you know, 663 00:30:31,000 --> 00:30:34,440 it takes chefs a lot of years to master something like this. 664 00:30:34,440 --> 00:30:36,000 I'm very happy you cooked it. 665 00:30:37,480 --> 00:30:38,600 To be able to do this dish 666 00:30:38,600 --> 00:30:40,920 and to execute it, is phenomenal, right? 667 00:30:40,920 --> 00:30:42,600 To see you pour oil on the fish, 668 00:30:42,600 --> 00:30:45,600 ladling it over, to get that perfectly crispy 669 00:30:45,600 --> 00:30:48,800 and for it to be not overcooked, is very impressive. 670 00:30:48,800 --> 00:30:50,440 Then to do the sauce 671 00:30:50,440 --> 00:30:52,400 and pour it over and the sauce is perfect. 672 00:30:52,400 --> 00:30:53,560 Thank you very much. 673 00:30:53,560 --> 00:30:56,240 I'm just going to keep saying nice things 674 00:30:56,240 --> 00:30:57,680 because I loved it as well. 675 00:30:57,680 --> 00:30:59,280 Your technique was amazing, 676 00:30:59,280 --> 00:31:02,760 but your command of flavour in here is perfect. 677 00:31:02,760 --> 00:31:04,680 All those textures coming together, 678 00:31:04,680 --> 00:31:06,800 I WOKING love it! (LAUGHTER) 679 00:31:08,400 --> 00:31:10,240 ANDY: Well done, Lochy! LOCHY: Thank you. 680 00:31:11,680 --> 00:31:13,240 Go, Lochy! (CHEERING) 681 00:31:16,400 --> 00:31:19,040 Come here! So proud, well done. 682 00:31:20,320 --> 00:31:22,640 That was really good. Mm! 683 00:31:22,640 --> 00:31:23,800 JEAN-CHRISTOPHE: Sav. 684 00:31:23,800 --> 00:31:27,680 SAV: It's a Sri Lankan rice flour egg hopper. 685 00:31:27,680 --> 00:31:29,720 POH: The hops, I think, turned out brilliantly. 686 00:31:29,720 --> 00:31:32,680 It's crispy on the outside, tender in the middle 687 00:31:32,680 --> 00:31:34,400 and smushy where the egg is. 688 00:31:34,400 --> 00:31:39,280 And then that really banging sambal, which really packs a punch. 689 00:31:39,280 --> 00:31:41,000 I think it's delicious, well done. 690 00:31:41,000 --> 00:31:42,400 Thank you. 691 00:31:42,400 --> 00:31:45,280 ANDY: Next up, we'd like to taste Nat's dish. 692 00:31:45,280 --> 00:31:47,640 NAT: I made pao pao buns. 693 00:31:47,640 --> 00:31:49,960 Just the fact that your bread has become 694 00:31:49,960 --> 00:31:53,880 like the perfect sponge to get all the condiments together. 695 00:31:53,880 --> 00:31:55,280 You've got the right textures. 696 00:31:55,280 --> 00:31:57,120 The eggs are cooked perfectly. 697 00:31:57,120 --> 00:31:58,680 The chilli is just enough. 698 00:31:58,680 --> 00:32:00,800 I think it's wonderful, thank you. 699 00:32:00,800 --> 00:32:02,080 Sumeet! 700 00:32:03,480 --> 00:32:08,840 I've made you some rumali rotis with some lamb seekh kebabs. 701 00:32:08,840 --> 00:32:11,240 So, there's some epic stuff on here. 702 00:32:11,240 --> 00:32:16,040 The kebab, I think it's got so much flavour going on. 703 00:32:16,040 --> 00:32:19,680 But I don't think the pomegranate seeds should have been on there. 704 00:32:19,680 --> 00:32:21,960 Harry, we want to taste your dish. 705 00:32:24,160 --> 00:32:25,440 Go, Hazza! 706 00:32:26,520 --> 00:32:29,560 When you put so much effort and so much love into making a dish, 707 00:32:29,560 --> 00:32:32,200 and then it doesn't come together, it's heartbreaking. 708 00:32:32,200 --> 00:32:34,120 It's a terrible feeling. 709 00:32:34,120 --> 00:32:35,560 OK. 710 00:32:36,840 --> 00:32:37,840 Hm... 711 00:32:39,240 --> 00:32:42,560 At this point, I'm already thinking about the pressure test. 712 00:32:42,560 --> 00:32:44,360 Harry, what have you made us? 713 00:32:45,560 --> 00:32:50,480 Uh, so this is a Szechuan pork hot pot. 714 00:32:50,480 --> 00:32:55,040 Initially, I was going to have a base of tofu custard. 715 00:32:55,040 --> 00:32:57,600 Um, couldn't get the custard to set. 716 00:32:57,600 --> 00:33:01,280 So, you're essentially serving mapo tofu without the tofu? 717 00:33:01,280 --> 00:33:05,600 Yeah... Yeah, look, I know. Yeah. 718 00:33:05,600 --> 00:33:07,040 Um... 719 00:33:14,320 --> 00:33:15,440 ANNOUNCER: In the mood to cook? 720 00:33:15,440 --> 00:33:16,560 Grab your aprons 721 00:33:16,560 --> 00:33:20,680 and try these delicious MasterChef-approved recipes 722 00:33:20,680 --> 00:33:22,120 on 10play. 723 00:33:28,360 --> 00:33:31,880 So, you're essentially serving mapo tofu without the tofu? 724 00:33:31,880 --> 00:33:33,280 Yeah. 725 00:34:00,360 --> 00:34:01,360 Harry... 726 00:34:02,480 --> 00:34:06,280 ..the pork mixture is very salty. 727 00:34:08,080 --> 00:34:11,360 I think that if you had had that custard underneath, 728 00:34:11,360 --> 00:34:13,880 it definitely would have been good with this. 729 00:34:13,880 --> 00:34:18,160 When you have mapo tofu, you're going through the layers of the tofu part, 730 00:34:18,160 --> 00:34:21,240 and that's what kind of rounds everything out. 731 00:34:21,240 --> 00:34:25,960 It look and it smell fantastic. 732 00:34:25,960 --> 00:34:29,280 And when you taste it - disappointment. 733 00:34:29,280 --> 00:34:30,920 It's the saltiness. 734 00:34:30,920 --> 00:34:35,640 So, I'm afraid you are walking on one leg 735 00:34:35,640 --> 00:34:37,320 and I wish you good luck, 736 00:34:37,320 --> 00:34:39,920 because I don't think that's strong enough 737 00:34:39,920 --> 00:34:42,240 to be away of bottom four. 738 00:34:43,400 --> 00:34:45,160 Anyway, good luck, good luck. 739 00:34:47,080 --> 00:34:48,800 It is disappointing, 740 00:34:48,800 --> 00:34:52,240 having nailed this so many times at home, yeah. 741 00:34:52,240 --> 00:34:54,000 I'm already prepping myself for the bottom four 742 00:34:54,000 --> 00:34:56,600 and the possibility of a pressure test. 743 00:34:56,600 --> 00:34:58,720 Next up is Darrsh. 744 00:34:58,720 --> 00:35:00,800 I've brought you my chicken katsu curry. 745 00:35:00,800 --> 00:35:02,640 Your chicken is moist. 746 00:35:02,640 --> 00:35:05,800 You've cooked it really well, but for a katsu, 747 00:35:05,800 --> 00:35:08,320 it doesn't quite have the crunch that I'm used to. 748 00:35:08,320 --> 00:35:10,480 It's a dish that is just way too safe 749 00:35:10,480 --> 00:35:12,560 at this point in the competition. 750 00:35:12,560 --> 00:35:15,720 Down the back, we're going with Steve. 751 00:35:15,720 --> 00:35:21,560 I did a sous-woked chicken breast with fennel and red capsicum sauce. 752 00:35:21,560 --> 00:35:23,480 You've cooked the chicken breast well, 753 00:35:23,480 --> 00:35:25,080 but I don't really love it. 754 00:35:25,080 --> 00:35:27,440 The combination of a pickled fennel 755 00:35:27,440 --> 00:35:29,920 and then an al dente roasted capsicum, 756 00:35:29,920 --> 00:35:31,120 it's strange for me. 757 00:35:31,120 --> 00:35:32,360 David. 758 00:35:32,360 --> 00:35:34,800 Fish and chips on a wok. 759 00:35:34,800 --> 00:35:36,680 You know, it's risky doing fish and chips on the wok. 760 00:35:36,680 --> 00:35:38,960 The fish - the oil wasn't hot enough, 761 00:35:38,960 --> 00:35:40,440 so it absorbed a lot of oils. 762 00:35:40,440 --> 00:35:42,760 Yeah. But, the chips, it was too hot. 763 00:35:42,760 --> 00:35:44,440 That's the downfall of the dish for me today. 764 00:35:46,000 --> 00:35:49,520 Mimi, we'd love to try your dish. 765 00:35:49,520 --> 00:35:50,600 Go, Mims! 766 00:35:50,600 --> 00:35:52,880 MIMI: I'm really hoping that the judges sense 767 00:35:52,880 --> 00:35:56,000 that level of playfulness and fun in this dish. 768 00:35:56,000 --> 00:36:00,000 I feel like it's very me and I hope they get a sense of that. 769 00:36:00,000 --> 00:36:01,640 Wow! Can I borrow someone's spoon? 770 00:36:01,640 --> 00:36:03,240 Is that OK? 771 00:36:05,000 --> 00:36:06,440 ANDY: Oh! 772 00:36:06,440 --> 00:36:08,080 POH: What is that? 773 00:36:08,080 --> 00:36:09,120 Oh! 774 00:36:10,400 --> 00:36:12,040 You got me, Mimi. 775 00:36:13,280 --> 00:36:15,000 Mimi, what have you made? 776 00:36:16,880 --> 00:36:21,560 Um, this is a turnip cake eggs benedict. 777 00:36:21,560 --> 00:36:24,720 I just love that you've, you know, incorporated, like, 778 00:36:24,720 --> 00:36:27,240 a Chinese breakfast with a Western breakfast. 779 00:36:27,240 --> 00:36:29,320 I think that's really cool. It is really cool. 780 00:36:29,320 --> 00:36:31,000 That's really cool. 781 00:36:43,920 --> 00:36:46,240 ALL: Oh! 782 00:36:46,240 --> 00:36:48,160 Hell, yeah. 783 00:37:10,760 --> 00:37:14,280 Mimi, uh, you couldn't have nailed this any more, 784 00:37:14,280 --> 00:37:16,560 I feel, this challenge. 785 00:37:16,560 --> 00:37:18,120 We've seen it before. 786 00:37:18,120 --> 00:37:19,520 When your heroes come in the door, 787 00:37:19,520 --> 00:37:22,760 there's so much pressure that you put on your shoulders 788 00:37:22,760 --> 00:37:24,960 to achieve the expectations that you want to 789 00:37:24,960 --> 00:37:26,920 and you've done that today. 790 00:37:26,920 --> 00:37:30,440 That is flat-out flavour. 791 00:37:30,440 --> 00:37:34,520 This was a risk today, for you, because you pushed yourself. 792 00:37:34,520 --> 00:37:36,840 That risk has paid off tenfold. 793 00:37:36,840 --> 00:37:38,600 It was an absolute belter. 794 00:37:38,600 --> 00:37:41,720 You've absolutely smashed it, well done. 795 00:37:41,720 --> 00:37:45,200 Your dish, as well as being packed with flavour, 796 00:37:45,200 --> 00:37:47,160 it just feels great. 797 00:37:47,160 --> 00:37:48,360 It's fun to eat. 798 00:37:48,360 --> 00:37:50,400 It's a brilliant idea that you've executed really well, 799 00:37:50,400 --> 00:37:52,320 I love it. 800 00:37:52,320 --> 00:37:55,160 I would eat it breakfast, lunch, dinner, hungover, drunk, sober. 801 00:37:55,160 --> 00:37:56,480 (LAUGHTER) Thanks, Sofia. 802 00:37:57,600 --> 00:38:00,280 I think it's very impressive. 803 00:38:00,280 --> 00:38:02,680 I think you've nailed it on the spot. 804 00:38:02,680 --> 00:38:03,880 I think you've controlled 805 00:38:03,880 --> 00:38:05,440 the temperature of the wok very well. 806 00:38:05,440 --> 00:38:07,880 You know, the crust on it, it's perfectly browned. 807 00:38:07,880 --> 00:38:09,960 The turnip cake - turnip cake is not easy to make. 808 00:38:09,960 --> 00:38:11,760 No, it's not. 809 00:38:11,760 --> 00:38:14,920 It's definitely a high-level dish to make. 810 00:38:14,920 --> 00:38:18,440 And for you to nail that and to put it into a little parcel, 811 00:38:18,440 --> 00:38:20,120 I think it's a really amazing. 812 00:38:20,120 --> 00:38:21,600 Thank you so much. 813 00:38:21,600 --> 00:38:23,000 ALL: Thank you! 814 00:38:23,000 --> 00:38:24,320 Thank you so much! 815 00:38:29,400 --> 00:38:30,440 Yes! 816 00:38:30,440 --> 00:38:32,960 Yes! Well done, mate. 817 00:38:36,040 --> 00:38:38,160 Let's taste your dish, Snez. 818 00:38:38,160 --> 00:38:41,360 Go, Snez! 819 00:38:41,360 --> 00:38:43,680 I really don't know what to think. 820 00:38:43,680 --> 00:38:47,720 I'm kind of happy that I managed to deliver it how I imagined it. 821 00:38:48,720 --> 00:38:50,880 But how is that fish cooked? 822 00:38:54,200 --> 00:38:55,720 What have you cooked, Snez? 823 00:38:56,880 --> 00:39:00,320 So, um, today there's a cabbage-wrapped coral trout, 824 00:39:00,320 --> 00:39:03,960 some rice and a fragrant sauce. 825 00:39:03,960 --> 00:39:06,240 I'm a bit worried because it's been sitting inside. 826 00:39:06,240 --> 00:39:09,560 I hope it's not overcooked in a hot parcel. 827 00:39:09,560 --> 00:39:10,840 Alright. 828 00:39:16,080 --> 00:39:18,400 Mm! Looks good. 829 00:39:18,400 --> 00:39:20,640 What do you think? Looks good from here. 830 00:39:20,640 --> 00:39:22,800 Looks good. 831 00:39:22,800 --> 00:39:24,440 Phew! 832 00:39:47,360 --> 00:39:50,040 I like how well cooked the fish is. 833 00:39:50,040 --> 00:39:53,800 I think the sauce, it could have been a lot stronger, 834 00:39:53,800 --> 00:39:55,840 spicier, more salt, more salty... Yeah. 835 00:39:55,840 --> 00:39:58,320 ..you know, more umami, everything, the whole lot... 836 00:39:58,320 --> 00:39:59,360 OK. 837 00:39:59,360 --> 00:40:01,520 ..because everything else is quite bland. 838 00:40:01,520 --> 00:40:03,680 You've got the jasmine rice, you've got the fish... 839 00:40:03,680 --> 00:40:05,000 Yeah. ..you've got the cabbage. 840 00:40:05,000 --> 00:40:07,800 There's not a lot of, you know, flavour, 841 00:40:07,800 --> 00:40:10,920 and I think that's what's lacking in this dish. 842 00:40:10,920 --> 00:40:13,280 Snez, I... 843 00:40:15,360 --> 00:40:17,960 I'm not gonna lie. That's OK. 844 00:40:19,840 --> 00:40:21,800 I found this dish a bit underwhelming. 845 00:40:21,800 --> 00:40:24,280 I felt like there was a massive disjoint 846 00:40:24,280 --> 00:40:26,920 between the steamed fish and cabbage and the sauce. 847 00:40:26,920 --> 00:40:28,800 Yeah. Yeah. 848 00:40:28,800 --> 00:40:30,880 I think you needed something thicker and richer. 849 00:40:30,880 --> 00:40:32,560 I think you could have just added a soy. 850 00:40:32,560 --> 00:40:33,960 Yeah. Soy? 851 00:40:33,960 --> 00:40:35,520 Like a soy base. Yeah. 852 00:40:35,520 --> 00:40:38,240 And maybe just, you know, with the cabbage and the fish, 853 00:40:38,240 --> 00:40:40,400 just char it on the wok a little bit. 854 00:40:40,400 --> 00:40:42,000 Yeah. So then it will dry it out 855 00:40:42,000 --> 00:40:43,760 and you can just pour the soy on there 856 00:40:43,760 --> 00:40:45,120 and the flavour would go in. Mm. 857 00:40:45,120 --> 00:40:49,480 You've nailed the cooking of the fish. Perfect. 858 00:40:49,480 --> 00:40:51,520 The rice is a bit too plain. 859 00:40:52,800 --> 00:40:55,000 Your liquid over there is fine. 860 00:40:56,520 --> 00:40:59,040 It's not a lot on the plate. 861 00:40:59,040 --> 00:41:02,800 If this is enough for you to be out of the last four, I don't know. 862 00:41:02,800 --> 00:41:05,160 Thank you. Thank you. 863 00:41:07,000 --> 00:41:10,080 I was focusing so much on this cook of the fish 864 00:41:10,080 --> 00:41:13,280 that the flavours were not there and I'm devastated. 865 00:41:15,320 --> 00:41:18,400 Hey, Josh, you're up. 866 00:41:21,200 --> 00:41:23,640 I'm totally proud of what I've done today. 867 00:41:23,640 --> 00:41:24,840 I'm nervous. 868 00:41:24,840 --> 00:41:26,720 The only thing going through my head - 869 00:41:26,720 --> 00:41:29,240 is that omelette gonna be oily in the inside? 870 00:41:30,640 --> 00:41:32,040 Sauce it up, Josh. 871 00:41:42,360 --> 00:41:44,160 Josh, tell us what you've made. 872 00:41:44,160 --> 00:41:47,440 I'm calling this one lobster omelette. 873 00:41:48,680 --> 00:41:50,440 And where did the inspiration come from? 874 00:41:50,440 --> 00:41:53,240 Jay, Jay Fai. I sort of looked at that one. 875 00:41:53,240 --> 00:41:54,880 I thought it was really great. Yeah. 876 00:41:54,880 --> 00:41:57,000 Good opportunity to test my skills on a wok. 877 00:41:57,000 --> 00:42:01,200 Jay Fai is really famous for this crab omelette. 878 00:42:01,200 --> 00:42:02,560 Who's had it? I haven't. 879 00:42:02,560 --> 00:42:05,440 I have, so three of us have had it, had the real thing. 880 00:42:05,440 --> 00:42:07,520 That's real good. How do you feel about that, Josh? 881 00:42:07,520 --> 00:42:09,120 Yeah, not good now. 882 00:42:21,440 --> 00:42:24,160 I'm calling this one lobster omelette. 883 00:42:25,640 --> 00:42:26,920 Let's have a look. 884 00:42:35,240 --> 00:42:36,640 That looks pretty good. 885 00:42:36,640 --> 00:42:38,320 That looks pretty good. 886 00:42:39,920 --> 00:42:41,160 Don't wink at me, mate. 887 00:42:41,160 --> 00:42:42,920 (LAUGHTER) 888 00:42:59,080 --> 00:43:01,200 SOFIA: Oh! (LAUGHS) 889 00:43:03,760 --> 00:43:06,080 It's not a kebab. 890 00:43:10,280 --> 00:43:11,800 OK. So, I have had it, 891 00:43:11,800 --> 00:43:14,880 and the thing that stands out when you eat the omelette 892 00:43:14,880 --> 00:43:18,080 is that it's still super creamy in the middle, 893 00:43:18,080 --> 00:43:21,240 and then you've got these huge chunks of crab meat, 894 00:43:21,240 --> 00:43:24,200 and then you've got this sriracha over the top. 895 00:43:24,200 --> 00:43:25,360 And... 896 00:43:27,360 --> 00:43:29,920 ..you've done a really good job. 897 00:43:29,920 --> 00:43:32,840 (CHEERING AND APPLAUSE) 898 00:43:32,840 --> 00:43:35,920 Yeah, Pezz! Yeah, Pezz! 899 00:43:35,920 --> 00:43:37,960 I think you've done a freaking good job. 900 00:43:39,280 --> 00:43:41,880 I would not try this on a wok, especially in MasterChef. 901 00:43:41,880 --> 00:43:45,120 You know, to get that and squeeze all the oil out, 902 00:43:45,120 --> 00:43:47,320 you know, for it to be still moist in the middle 903 00:43:47,320 --> 00:43:50,720 and crispy on the outside, that is very, very impressive. 904 00:43:50,720 --> 00:43:53,480 I think the bisque, I actually really enjoy it 905 00:43:53,480 --> 00:43:57,320 because I think the lightness of it balances out the oiliness of it. 906 00:43:57,320 --> 00:44:01,040 So, having those two together with the fresh lobster 907 00:44:01,040 --> 00:44:03,280 and a little bit of chillies on top, 908 00:44:03,280 --> 00:44:05,880 I think that's a perfect dish for me. 909 00:44:05,880 --> 00:44:07,520 Whoo-hoo! Thanks, mate. 910 00:44:07,520 --> 00:44:09,760 Look at you, old Tassie boy, huh? 911 00:44:09,760 --> 00:44:11,680 Coming here, cooking meat and three veg, 912 00:44:11,680 --> 00:44:14,400 and that is literally all that your mind could see 913 00:44:14,400 --> 00:44:16,760 whenever you opened any mystery box. 914 00:44:16,760 --> 00:44:18,520 If there was a protein, a couple of vegies, 915 00:44:18,520 --> 00:44:20,320 that's what was going on the plate. 916 00:44:20,320 --> 00:44:22,960 Look at how different you are now, and it's so good to see. 917 00:44:22,960 --> 00:44:25,000 The omelette is delicious. 918 00:44:25,000 --> 00:44:27,440 You've cooked the lobster perfectly. 919 00:44:27,440 --> 00:44:30,320 The inside of the omelette is just set. 920 00:44:30,320 --> 00:44:33,880 The outside of the omelette hasn't gone squeaky and acrid. 921 00:44:33,880 --> 00:44:35,440 It is so well done. 922 00:44:35,440 --> 00:44:39,240 So, mate, I'm super proud of where your head's going. 923 00:44:39,240 --> 00:44:41,720 You just got to keep riding this wave, mate. 924 00:44:41,720 --> 00:44:43,520 Well done, Pezza! Yeah! 925 00:44:45,840 --> 00:44:46,960 I'm pumped, you know? 926 00:44:46,960 --> 00:44:48,800 I've nearly got a little tear of excitement 927 00:44:48,800 --> 00:44:51,360 that this could be the start of where Pezza's going to take it. 928 00:44:52,360 --> 00:44:56,160 I think it's time for Pezza to lash out and get a new wok. 929 00:44:56,160 --> 00:44:57,920 It's a really good recipe! 930 00:45:02,680 --> 00:45:05,160 Each one of you have been very amazing today. 931 00:45:05,160 --> 00:45:09,240 It has been an absolute honour to be up here to see you guys cook. 932 00:45:09,240 --> 00:45:10,920 I grew up watching MasterChef 933 00:45:10,920 --> 00:45:13,840 and this is going to be a very memorable moment for me. 934 00:45:13,840 --> 00:45:15,880 Well, we've loved having you here, mate, 935 00:45:15,880 --> 00:45:18,160 so give it up for Vincent Yeow Lim, everyone. 936 00:45:26,200 --> 00:45:28,000 Thank you. 937 00:45:28,000 --> 00:45:30,960 Some of you really thought outside the wok today 938 00:45:30,960 --> 00:45:32,680 and deserve an honourable mention. 939 00:45:34,720 --> 00:45:35,840 Lochy. 940 00:45:38,600 --> 00:45:39,720 Mimi. 941 00:45:42,400 --> 00:45:43,560 And Pezza. 942 00:45:46,120 --> 00:45:47,800 Well done, crew. 943 00:45:54,040 --> 00:45:56,920 Unfortunately, not everyone succeeded today 944 00:45:56,920 --> 00:45:59,680 and we are looking for a bottom four. 945 00:46:01,880 --> 00:46:04,680 If I say your name, please step forward. 946 00:46:04,680 --> 00:46:07,840 You will be cooking in tomorrow's pressure test. 947 00:46:09,200 --> 00:46:10,280 David. 948 00:46:12,280 --> 00:46:14,400 I think you took the wrong risk today, 949 00:46:14,400 --> 00:46:18,720 and it resulted in fish and chips that were a bit oily and over fried. 950 00:46:19,800 --> 00:46:21,400 Darrsh. 951 00:46:23,960 --> 00:46:25,960 Darrsh, you played it safe today 952 00:46:25,960 --> 00:46:29,160 and the execution needed to be there, but it just wasn't. 953 00:46:32,800 --> 00:46:34,040 Snez. 954 00:46:37,760 --> 00:46:40,200 Your fish was really well cooked, 955 00:46:40,200 --> 00:46:41,520 but the dish was bland, 956 00:46:41,520 --> 00:46:43,560 which is not what we're used to with you. 957 00:46:46,520 --> 00:46:47,960 Harry. 958 00:46:50,640 --> 00:46:55,560 No matter how tasty your dish was, it was mapo tofu without the tofu. 959 00:46:57,320 --> 00:47:01,480 Unfortunately, the four of you are at risk of going home tomorrow. 960 00:47:03,120 --> 00:47:05,920 OK, au revoir, 961 00:47:05,920 --> 00:47:07,360 and see you tomorrow. 962 00:47:08,600 --> 00:47:10,720 Au revoir. Night. 963 00:47:14,440 --> 00:47:16,040 NARRATOR: Tomorrow night... 964 00:47:16,040 --> 00:47:17,560 I'm gonna go out swinging. 965 00:47:17,560 --> 00:47:19,120 Give it up for Anna Polyviou! 966 00:47:19,120 --> 00:47:21,920 (CHEERING AND APPLAUSE) 967 00:47:21,920 --> 00:47:23,840 NARRATOR: It's time to rise and shine... 968 00:47:24,880 --> 00:47:26,880 Today you'll be making my... 969 00:47:26,880 --> 00:47:29,280 ..sunny side up. 970 00:47:34,480 --> 00:47:41,200 ..because breakfast has never tasted quite like this. 971 00:47:42,560 --> 00:47:43,920 This is insane! 972 00:47:45,320 --> 00:47:46,560 What is going on? 973 00:47:48,120 --> 00:47:50,440 Recipe's gone. I'm so worried for him. 974 00:47:50,440 --> 00:47:51,600 I want to give up. 975 00:47:51,600 --> 00:47:55,760 But if this is my last cook, I'm gonna go out swinging. 976 00:47:59,880 --> 00:48:01,920 Captions by Red Bee Media 72971

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