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
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.