- 5 hours ago
MasterChef Australia - S13E41
masterchefaustralia australia masterchef cooking kitchens
masterchefaustralia australia masterchef cooking kitchens
Category
📺
TVTranscript
00:00Previously on MasterChef Australia, with a wall separating them.
00:05I need to kind of go all out with this one.
00:07It was an elimination that saw them competing head-to-head.
00:11You sound nervous.
00:12Are you worried about what Aaron's doing?
00:14They exceeded the judges' expectations.
00:16Amazing.
00:17Absolutely amazing.
00:19That's like mind-blowing.
00:22But in a shock announcement.
00:24Um, I can't cook.
00:27One of our most talented cooks decided to bow out of the MasterChef competition.
00:33Every single person in this kitchen is so proud of you.
00:38Tonight, a MasterChef first and the toughest service challenge they've ever faced.
00:57Team Challenge Day. Yay, yay, yay.
01:25Yay, yay, yay.
01:27Yesterday was huge.
01:29What Brent did yesterday, honestly, took so much courage.
01:33I look up to him even more for what he did.
01:35Wonder what it's going to be this week.
01:37Excited.
01:39This competition is super tough.
01:41We're getting very close to the top ten now.
01:43There's only 12 of us left.
01:45Try to not stress.
01:47And you can't afford to slow down.
01:49This is our shot to change our life.
01:51Go, guys. Let's do it.
01:53Go, guys.
01:55Come on in.
01:57We're going to go.
01:59The ones to the front bench, the twos to the middle bench,
02:02and the threes right here, okay?
02:04One, go.
02:05Two, go.
02:06Three.
02:07One, two, three.
02:10One, two, three.
02:14One, two, and three.
02:18You can put your aprons on, and let's get going.
02:22We are on.
02:23All right.
02:24Welcome back to the MasterChef kitchen.
02:26You've probably worked out by now.
02:28Today's a team challenge.
02:30Okay.
02:31So, Kishwa, Aaron, Justin, and Manoli.
02:33Obviously, you're the green team.
02:35Purple team.
02:36We've got Dipinda, Pete, Maya, and Tommy.
02:39And down the back, we have the orange team with Scott, Sabina, Linda, and Elise.
02:47In today's challenge, you are going to be creating a lot of food real quick.
02:53Really?
02:55For the first time ever in MasterChef history, you'll feed over 100 hungry diners in their
03:03very own homes.
03:04Because today, you're creating a special MasterChef pop-up menu for Deliveroo.
03:10Wow.
03:11Sick.
03:12Terrified.
03:13That's right.
03:14Each team will design a special menu that will go live on the Deliveroo app for a one-time-only
03:26MasterChef event.
03:27Wow.
03:28As soon as service starts, those orders are going to come flooding through from all over
03:35Melbourne.
03:38Your menu must consist of 60 serves of food.
03:44Each serve must contain a starter, a main, and a side dish.
03:51Oh, shivers.
03:54That's 180 plates.
03:56That's a lot of food.
03:59You will need to think hard about your menus.
04:01And remember that it will travel to the paying public who will expect it to be high quality
04:07and hot.
04:11The least impressive menu will send its team into tomorrow's pressure test.
04:15And then from there, you know the drill, someone will be going home.
04:19You'll have three hours to design and prep your menu before the service goes live.
04:32You've got an open pantry, and you can cook whatever you want.
04:36Good luck.
04:37Your time starts now.
04:38Let's go guys.
04:39Who's going to go captain?
04:40I'm happy to go captain.
04:41Do you want me to go captain?
04:42Have you done it before?
04:43Yes.
04:44Tell us off.
04:45So we need entree, we need a main, and we also need a side.
04:50I think that what's common to all of us would be like Thai flavours.
04:55Yes.
04:56Okay, I'm happy with that.
04:57Hands down, happy with that.
04:58Thai?
04:59Yeah, yum.
05:00I love Thai food.
05:01For me, entree, I count Thai fish cakes.
05:04Yum.
05:05Okay.
05:06Wow.
05:07I think we've assumed that we're going to just hit it with a lot of spice and flavour.
05:10Me, Justin, and Kishwa know South Asian flavours really well.
05:14I think it's obvious we're going to play to our strengths.
05:17I eat a lot of Sri Lankan food, so I'm happy to go Sri Lankan.
05:19Cool.
05:20Yeah, let's do it.
05:21Yeah?
05:22Today we're doing Sri Lankan-inspired food.
05:25I think we need to do, obviously, a curry, guys.
05:28I'm excited.
05:29I think you're going to be the team captain.
05:31I think that's a really good...
05:32Okay, cool.
05:33Maya's had work experience in a professional kitchen.
05:35She is really good at prep.
05:37She's really good at organising.
05:38Let's go with something that's delicious when we order with delivery.
05:41Let's go Indian.
05:42Alright, we'll try.
05:43We feel like it's a no-brainer today.
05:45Like, we have to pind her on our team.
05:46She is the queen of Indian cooking in this competition,
05:49and Indian's, like, an absolute favourite on a takeaway menu.
05:52I'll do the main, and we'll talk about the side, yeah?
05:54Cool.
05:55You go shopping.
05:56Oh, pantry's open.
05:57Alright, pantry's open.
05:58I'm going to be a line for the duck.
05:59I'm going to need more duck.
06:00For the Thai fish cakes, entree, I really want to go with a firm white fish.
06:14You've done them with barra?
06:15I haven't done them with barra, but snapper's probably preferable.
06:18How many snappers do they have?
06:20They'll have a lot, but they're small.
06:21That's going to take me a long time to fill it.
06:23The only thing with barra is it can be a little bit muddy.
06:26Looking at the snapper in the pantry, they're pretty small,
06:29but I think that this is the best choice.
06:32It's a white fish.
06:33They will taste nice.
06:37Pindu's taken all the spices.
06:42Probably need more onions, to be honest.
06:44You reckon?
06:49Oh, my gosh.
06:50I'm going team captain today for the orange team.
06:53This is my first time as a team captain.
06:55I feel I've got pretty good people skills,
06:58so I'm hoping I can show that side of me today.
07:01This is the most amount of food we've ever served.
07:04For our Take Me to Thailand menu today,
07:07our starter is going to be beautiful Thai fish cakes
07:10with a sweet chilli dipping sauce.
07:12For our main, we'll do a red duck curry with a steamed rice.
07:16And our side dish today is going to be a padgra pow,
07:20which is stir-fried beef with fresh snake beans,
07:24fish sauce, Thai basil.
07:26The biggest pressure point today is going to be the duck curry.
07:28We need to get lots of flavours in there.
07:30We need to get the duck cooked perfectly.
07:32So we're going to focus on that first.
07:34How are you going?
07:35Good, good.
07:36The duck is going to be very, very time consuming
07:40and all hands on deck will be required
07:42for breaking down those ducks.
07:44We need one duck leg per serve,
07:46so we've got a lot of ducks to get through.
07:48Let's get through this in like half an hour, dude.
07:50Oh, I feel like this is going to get emotional, eh?
07:56I think you're just crying because you're cooking with me
07:58for the first time and you've been waiting for this moment
08:00for a very, very long time.
08:02I know, I know.
08:03I'm team captain today playing to my team's strengths.
08:05I've got Justin, Kishwa and Manoli,
08:07very strong in their curry flavours,
08:09so we're going to stick with that doing our Sri Lankan style menu.
08:12I think we've got three absolute flavour bomb killers.
08:16I'm hoping today that I can lead them to a good win.
08:19Team captain Aaron.
08:21Hey, Mel, how are you?
08:23Tell me, what's the theme?
08:24Bit of a Sri Lankan theme.
08:25Fantastic.
08:26So we are doing a cutlass with a chutney.
08:29Yep.
08:30For our entree.
08:31Talk me through a cutlass for those who don't know what it is.
08:33This will be good.
08:35This will be good.
08:37It's basically a spice-filled little ball of potato
08:40that we're going to deep fry.
08:42Fantastic.
08:43It's going to be nice and crunchy
08:44and then it's going to have a little sweet and spicy chutney to go with.
08:46Sounds delicious.
08:47Okay, moving on to mains.
08:48We've got a black pepper beef curry with an aromatic rice.
08:51Wonderful.
08:52So quichois is doing that.
08:53Yep.
08:54And our side is going to be a dry potato curry with a sambal.
08:58Sri Lankan food is super delicious.
09:00It travels really, really well, so good luck.
09:02Thank you so much.
09:03Our strategy today is to make sure we get that curry on first.
09:06We've got Manoli working on the spice mix,
09:08which we'll actually use through two of our elements.
09:11So the entree as well as the main has this dark roasted curry powder in it,
09:15and I need to get it on and done and grinded pretty quickly
09:18because none of the other dishes can start without it.
09:21I'm just out here prepping onions.
09:24It looks heaps more fun on the other side of the kitchen,
09:27but it's a team effort,
09:29and sometimes you've got to take one for the team.
09:31Justin is prepping our onions and garlic and ginger
09:34for all of our courses, and I'm going to do the meat.
09:37Let's do this.
09:38So the piece I had was four and a half kilos already,
09:41so you don't actually need much of that.
09:43I think we should cook more for 60 people, yeah?
09:46Quantity today is super important.
09:49We don't want to get to a point where we've served 50 customers
09:52and we've got 10 portions short.
09:55How are we feeling about this much meat?
09:56We can't have people starve. It's a feast.
09:58Yeah, yeah, yeah.
09:59This curry is going to obviously be braised
10:01over a really long period of time.
10:03If we don't prep enough beef in the beginning,
10:05there's no way we can cook another batch.
10:08OK, what's happening with the beef?
10:10We need to get it cooking.
10:14So whatever we prep now is all we're going to have for 60 portions.
10:20It's such a big deal to get this right.
10:22Let's go, let's go, let's go.
10:24That prep time is flying already.
10:26You've had half an hour, which means two and a half to go.
10:33Let's go, guys!
10:35We need to motor.
10:37All right, how are we going?
10:42I'm really pumped about this challenge.
10:44I can't wait to try one of Dipinda's curries.
10:47I haven't had the chance yet.
10:48The menu sounds sick.
10:50So we've got flavours of India.
10:52So we're going with a Dipinda-inspired menu.
10:55For the entree today, we've got a deep-fried simple curry potato.
10:59It's called an aloo bonda.
11:00I'm going to be looking after the entree.
11:02I love deep-fried potato dishes when I order Indian food.
11:06So I've just got a thousand potatoes that I need to peel, get them boiling.
11:09For the main, we've got lamb.
11:11It's like a South Indian curry.
11:12It's called chatanat.
11:13And we've got Dipinda and Tommy both working on that.
11:16And then they're both going to follow on with the side,
11:19which will be a cauliflower and peas, which is a gobi matoa.
11:21These dishes are Dipinda's dishes.
11:24But we know that she's produced winning dishes in the past.
11:26And I think that today we have a nice cohesive menu.
11:30I know it's quite a daunting thing to be taking this on.
11:33So I'm hopefully going to be able to organise these guys today
11:36and also help out where I can.
11:38Big little sister, big brother here doing a dish together.
11:40I love it.
11:41I can't wait.
11:42And it's just like so cool.
11:44We're looking at about 12 of these chucks here for about 60 people.
11:49We've kind of eyeballed it.
11:51It looks about right.
11:52With the curry servings, I'm thinking about 100 grams of meat per serving.
11:56And I think that might be enough.
11:57I'm just weighing it out, just making sure we have enough meat today.
12:00100 grams of meat per serving.
12:02Okay, can you just do that?
12:03Yep.
12:04I'm just trying to think.
12:05I think we should do one more per each just to be on the safe side.
12:07So that would be almost about...
12:11Got about 120 per serving then.
12:13Yep.
12:14What's 120 per serve times 60?
12:1612 times.
12:17Oh, my maths is really bad right now.
12:1960, 120.
12:20When I try to think about serving 60 people, I'm like...
12:23Literally, I'm just racking my brain.
12:25Like, I'm a kindergarten teacher.
12:27I hope that my maths is good enough.
12:29No, it depends.
12:30What's 120 times 60?
12:31What's 12 times 3?
12:3336 times 2?
12:3472?
12:35Who's got a calculator?
12:36Do you have a calculator?
12:37Tommy juice.
12:38I'm a home cook.
12:39I'm not used to serving 60 people.
12:41It's really difficult.
12:42Like, it's just a lot of people to feed.
12:44Whether you're taking us to Sri Lanka, India, or Thailand, you have two hours to go!
12:49Let's go!
12:53Coming through.
12:54Coming through.
12:56We've got to friggin' move, eh?
12:58This looks sick.
13:00We've gone with the Sri Lankan feast for our menu.
13:03The beef is seared, looks super caramelised.
13:05I get that straight into the pot of curry.
13:08The first pot of curry is on, yes?
13:10Yeah, bruh.
13:1112, 14, 15.
13:1315 more than tray 2's done.
13:16We're being fairly ambitious with the menu.
13:18For entree, we're doing a Thai fish cake.
13:20Main, we're gonna do a red duck curry.
13:22We've got four ducks to go.
13:24This is taking a little bit longer than what we expected.
13:27We're just going to use the duck legs today.
13:29We don't have time to break down all of these ducks.
13:32And I think a beautiful duck leg will be perfect for a main.
13:36Scott!
13:37How are you, mate?
13:38Good!
13:39How are you?
13:40The duck for the red duck curry.
13:41How good.
13:42Yeah.
13:43So, we're doing a duck merri-land.
13:45Freshly cooking that.
13:46Developing a really beautiful red curry sauce, which Linda's working on now.
13:50Yum!
13:51So, talk to me about portioning-wise.
13:52How many merri...
13:53Are you doing one merri-land per portion?
13:55Yes.
13:56Yeah.
14:02So, what happens with the rest of that?
14:09You're not using a breast?
14:11It's just a time...
14:12It's just a time thing.
14:15So, you're not using any of that?
14:17None of that?
14:21Just the merri-land of this day.
14:22Just the merri-land.
14:23That seems like madness.
14:25So, what do you do with the 30 ducks that have still got their breasts on, wings on, necks
14:29on, carcass?
14:30What happens to them?
14:31Umm...
14:35We're in a lot of trouble here.
14:40You've got an entire duck there.
14:41Yup.
14:42We're bang on about it.
14:43Maximize everything.
14:44Yup.
14:45Yup.
14:46Yup.
14:47Yup.
14:48The judges, they are not happy that we are only using the legs.
14:53Do you know what I mean?
14:54Come on, guys.
14:55Yup.
14:56Rethink your menu.
14:57Alright, great.
14:58Come on.
15:00We have three hours to prepare for menu on Deliveroo.
15:01We have to fill 60 orders and they're gonna go live on the Deliveroo app.
15:04Guys, let's just come together.
15:05Let's come together.
15:06Okay.
15:07The losing team today goes into a pressure test tomorrow.
15:08I think it's better to use the duck breast.
15:09Yup.
15:10We can sear it off and put it in, not pressure cooked.
15:11It needs to be prepared separately and differently.
15:12Yup.
15:13So, we need to get all these duck carcasses.
15:14We're gonna take the duck carcasses.
15:15We're gonna take the breasts off.
15:16We're gonna cut the bones out and use the bones to the rice.
15:17We have to get all these ducks up and put it in.
15:18And they're gonna go live on the Deliveroo app.
15:19We have to have them on Deliveroo.
15:20We have to fill 60 orders and they're gonna go live on the Deliveroo app.
15:21Guys, let's just come together.
15:23Let's come together.
15:24Okay.
15:25The losing team today goes into a pressure test tomorrow.
15:26I think it's better to use the duck breast.
15:27Yeah.
15:28We can sear it off and put it in, not pressure cooked.
15:31It needs to be prepared separately and differently.
15:32Yup.
15:33So, we need to get all these duck carcasses.
15:35We're gonna take the breasts off.
15:40We're going to cut the bones up and use the bones for a beautiful stock.
15:45OK, Scotty, we need everyone on duck.
15:47Yep, yep.
15:48It is a massive challenge ahead.
15:50I'm searing off the duck Marylands now.
15:53They need to get nice and caramelised, go into the pressure cooker, and we're going
15:57to use the breasts on top of the duck curry.
16:00So we're serving a duck breast and a Maryland of duck per serve.
16:05Guys, for the next one hour, we need to be prepping out of our mind, OK?
16:11Just keep calm, keep focused.
16:13I 100% respect that they want us to use the whole animal, but I am so anxious about the
16:20amount of time that we have and the amount of work we now have on our plate.
16:24So I think it's just all hands on deck on duck, and then all hands on deck on fish cakes.
16:30Listen up guys, you've only got 90 minutes to go, let's go!
16:35Oh boy, 90 minutes guys, let's move, hey?
16:40Come on now.
16:41Remember, happy cooks make good food, yeah?
16:43Yep, yep.
16:44It's good up here, isn't it?
16:46Smelling good, you guys.
16:49So our today's menu is Flavours of India.
16:52I'm doing a lamb chettinad, which is a South Indian lamb curry.
16:56I'm up against, you know, these other teams, and I'm pretty sure everyone's going to be
17:00on their curry game today.
17:01Alright, so you prep them eight.
17:02This is another 20.
17:03The second batch?
17:04Yeah.
17:05The lamb is prepped.
17:06I get it on in the pot with my curry.
17:08I'm just waiting for them to cook down really well, and then I'm going to transfer them and
17:12cook them in the pressure cooker.
17:13Guys, that's hot, hot.
17:19I'm looking after the starter, which is an aloo bonder.
17:22My potatoes are cooling.
17:23It's now time to get onto my spice mix.
17:25I'll start adding.
17:26You come and check, and you tell me when to say when.
17:31Instantly, it smells like the flavours of India.
17:35Just have a quick taste.
17:36Just have a quick taste.
17:37Mmm.
17:38It just needs a taste of salt.
17:40Down nice and low now.
17:41Just have to remember to keep stirring.
17:42The green team, they've got a curry for their main, and they're also doing deep fried potato
17:47balls.
17:48It's going to make it very easy to compare.
17:51Yeah, but it's not that hard when you know you're the better one.
17:54You know what I mean?
17:55Oh!
17:56Oh!
17:57Oh!
17:58Oh, Dependo.
17:59I'm just going to go let them know.
18:01Oh, Dependo!
18:03Shots fired from the purple team.
18:07What did they say?
18:08Pindo, do you want to go again?
18:09Oh, yeah.
18:10Say it to my face, Pindo.
18:11Oh, a bit too scared now, are we?
18:12No!
18:13Okay, three curry babes versus one.
18:14Yeah?
18:15I'll deal with you all.
18:16Spices that were on the stove.
18:17Smell a bit over-toasted to me.
18:18They're dark.
18:19No, that's quite dark.
18:20Yeah, it's a dark roasted curry powder.
18:21It's a dark roasted curry powder.
18:22That's how you get out of it.
18:23But it doesn't smell burnt, right?
18:24Oh!
18:25She's on the edge.
18:26That's where it's meant to be.
18:27Yeah?
18:28Yeah.
18:29Mate, I trust you.
18:30I totally trust you.
18:31Alright, guys.
18:32Oh!
18:33That's how you get out of it.
18:34That's how you get out of it.
18:35But it doesn't smell burnt, right?
18:36Oh!
18:37Mate, I trust you.
18:38I totally trust you.
18:40Alright, guys.
18:41We have to smash the purple team up.
18:44Let's go.
18:45Today, we're doing Sri Lankan-inspired food.
18:48We've got our main dish cooking away.
18:50That needs to cook slowly, which is the beef.
18:52Um, this is the entree.
18:54So this is called Cutlass.
18:56And it's basically just a mincemeat and potato ball.
19:00As Dog, yo!
19:02I'm doing the beef mince for the entree.
19:05Yep, sick.
19:06It's almost fried off.
19:07Um, once that's done, Minnie's just gonna season it.
19:09Yep.
19:10Roll it into balls with the potato.
19:12Yep.
19:13And fry it off.
19:14I've got the potatoes boiling.
19:16Veggies are cooked.
19:17I've got the meat fried off as well.
19:19Now I just need to cool it down so I can handle it.
19:22There is definitely pressure today
19:24because we are doing a Sri Lankan-inspired menu.
19:27So I feel like I've got a lot to prove today.
19:29Okay, how are we going?
19:30Are we getting those in yet?
19:31Yep.
19:32Today for the Orange team,
19:34I'm gonna serve Thai fish cakes to start with.
19:36And then for the main,
19:37we've got a red duck curry and rice.
19:39The legs are ready to go.
19:40I need to get these duck merrylands
19:42straight into the pressure cooker.
19:43Seven.
19:44Eight.
19:45With the red curry paste, coconut milk
19:49can stop for 45 minutes.
19:51The pressure is high today.
19:54We've added a few more processes into the mix.
19:57So we just need to make sure
19:59that we can now get everything done in time.
20:02So we've got about an hour to go.
20:04We haven't even thought about the Thai fish cakes.
20:06We need to get these fish cakes done.
20:08Now it's peckers in the kitchen.
20:10What is it?
20:11Have they still got to go?
20:12They're still grabbing ducks.
20:13They're still grabbing ducks.
20:14Now they've got to fill up all these fish as well.
20:19They are in the weeds.
20:24I've got this little baby snapper in front of me
20:27and I'm trying to calculate how many Thai fish cakes
20:30I can get out of each fish.
20:32Elise, 50 grams per serve of the Thai fish cakes.
20:37So that means I get four serves per fish.
20:39I've got to do 60.
20:4160 fish?
20:42No.
20:43What?
20:44I've got to do 15 fish.
20:47That's a lot, isn't it?
20:4812.
20:4912.
20:52I'm pretty good at filleting fish
20:54but I don't know about doing 15 of these little ones.
20:59Is this going to take too long or should we, like,
21:01what should we do?
21:02Seriously?
21:03We don't want to be in a pressure test.
21:05You're right to the thick of it now.
21:07One hour till service.
21:10Let's go, teams.
21:11Come on.
21:15Hot.
21:16Hot.
21:17What a challenge, eh?
21:19What a bloody challenge.
21:23We have two pots of curry on, cooking down.
21:26Those pots are really large and I can barely see over them.
21:30Have you ever cooked that much in one pot?
21:32Um, yeah, I have actually.
21:34Oh, yeah.
21:36Just the smell of this is fabulous.
21:40Jock and Andy, they're loving it.
21:44The starter.
21:47Woo!
21:48Different story.
21:49So that's your mix?
21:50That and then the potatoes.
21:51But you still got a bullet.
21:54You've got a long way to go.
21:55Don't scare me.
21:56What?
21:57We're not trying to scare you.
21:58I need to scare you.
21:59We're trying to get you to finish.
22:00How many cutlasses per portion?
22:01Uh, three.
22:02Three?
22:03180 balls.
22:04That's 180 balls.
22:06I've got to roll fast, guys.
22:09Just think about it.
22:10If it took you a minute per portion, 60 portions, you're already out of time.
22:15Good luck.
22:16Thanks, guys.
22:17I didn't even get to talk about the site.
22:19Forget about the site, mate.
22:21Listen up, guys.
22:22Service starts in 45 minutes.
22:24Let's go!
22:25Come on!
22:27I've got to run and I've got to grab some stuff.
22:29Yeah, should be fine.
22:30What am I doing here?
22:33All right.
22:34You go.
22:38Just stir it really well, yeah?
22:40Yep.
22:41Just give it a good mix.
22:42We've got three pots on for the curries and the meat.
22:44We've been cooking for 40 minutes in the pot.
22:4620 portions per pot.
22:48Do you reckon there's 60 portions out of those pots?
22:53No.
22:54Is that all there is?
22:57There's no way that's enough.
23:01Uh, scales.
23:04Jock comes over to our bench and asks us how much we're expecting to serve in one tub.
23:09This is what you do in a kitchen to make sure that you're not in the weeds when service time comes?
23:14To pin the ladles in an amount that she thinks would be a good amount to serve.
23:20We weigh that amount out.
23:22Let's get 175 grams in there because that's roughly what you've got at the moment.
23:27And then we weigh the entire pot.
23:28So there's one, two, three, four, five, six pieces of meat.
23:34Would you be happy with that if it came to your house?
23:37No, probably not.
23:39We are really, really under on our curries by almost half.
23:43Guys, we could be in elimination because of this.
23:44I'm personally not happy with five pieces of meat in a curry.
23:47Okay.
23:59You know what to do, guys, yeah?
24:00Yeah, okay, thanks.
24:01Just more.
24:02More, more, more.
24:03We're cooking three Indian dishes today.
24:04We don't have a lot of time left.
24:05It's definitely a bit stressful.
24:06Let's go, guys.
24:07We're just concerned about the amount of meat we have in the curry.
24:12We can't add more meat into the curry.
24:15These bits of meat have already been stewed and they've been cooking for a period of time.
24:21What else could go in there?
24:22You know, what else could go in there?
24:23Yeah, can we bulk it up with vegetables instead of doing more meat?
24:27Yeah, I think so.
24:28Got potatoes.
24:29Pumpkin.
24:30Let's go.
24:31Let's go some capsicum.
24:32Yeah, let's go some capsicum.
24:33I'm going to get some capsicum.
24:34Okay, okay.
24:35Our decision is that we'll add capsicum to bulk it out.
24:38Yo, I got some capsicum.
24:39Yo, yo, yo, yo.
24:40Capsicum is a great addition in Indian dishes because it goes really well with meat.
24:44When I take it off the pressure cooker and cook it right at the end, I'll add the capsicum
24:47in there so it's nice and crunchy.
24:49Finally, we can transfer the curries into the actual pressure cooker.
24:53That's enough.
24:54Pindo, you're crushing it, mate.
24:56I hope so, mate.
24:57Here's some news no-one wants to hear.
25:00You've only got 30 minutes till service.
25:02Let's move, mate.
25:03Come on now.
25:04Oh, I finally have my hands almost out of duck.
25:09If I said they were out of the duck, I would be lying because my hands are in the rot now.
25:17The orange team are really feeling the pump right now.
25:20With 30 minutes to go, those duck breasts for the red duck curry need to be cooking.
25:24I just want the skin to render.
25:26Hopefully, that'll happen in the next 25 minutes.
25:31Four per fish.
25:32I'm trying to fillet these fish for the Thai fish cakes quicker than anything I've ever
25:38done before.
25:39Otherwise, we are not going to have an entree.
25:41We need a fillet, um, 15 fish.
25:44So it's a lot of fish.
25:47Guys, isn't this ridiculous?
25:49Yeah.
25:50Doing 15 fish.
25:51That's a lot of fish.
25:52Or should we just, like, we need to make some decisions.
25:54Alright.
25:55Do you want to just scrap the fish cakes?
25:58We're going to have to scrap the Thai fish cakes.
26:01Or do you want to do the pat gra pal as an entree?
26:04That's what I'm thinking.
26:05Yeah, and then we fragrant the rice.
26:08So we decide to make the pat gra pal as our entree.
26:12And then make our jasmine rice into a fragrant rice, which will turn into our side dish.
26:16So these are in three, like, three services.
26:19Okay.
26:20So one, two, three, four.
26:21That's one batch, two batch.
26:22Perfect.
26:23Pat gra pal is a Thai basil stir fry.
26:25We're going to be using beef mince today.
26:27We've got it.
26:28Everyone just keep calm.
26:29Focus on what we're doing.
26:30When the going gets tough, the tough gets going.
26:32Come on, let's move.
26:33Hey, listen up, guys.
26:34It's getting real.
26:35You've only got 20 minutes till service.
26:37Come on, guys.
26:38That is super hot.
26:39Yeah.
26:40Let's go, Tommy.
26:42What are you making, bro?
26:44I'm making all these Indian stuff.
26:45What are you making, man?
26:46I'm making tomato chutney.
26:48Oh, really?
26:49Pindo actually taught me.
26:50Oh, he did?
26:51Yeah.
26:52So...
26:53It's pretty good.
26:54It's pretty good?
26:55Are you saying that Pindo's food is pretty good?
26:57Oh, yeah.
26:58Are you saying?
26:59Yeah, of course.
27:00It's good.
27:01Better than what's happening over there, mate?
27:02Oh, probably not.
27:05Let's do this.
27:06For today's service challenge, we're going with an Indian menu.
27:09Pete, you're doing so well.
27:11The lamb curry is actually in the pressure cooker.
27:13Pete is head down, bum up, working on this potato dumplings entree.
27:18Now we're under the pump.
27:19I've got to get this all blended in, cooled down, shaped into balls.
27:24It's about time we start doing our side dish, which is gobi mutter, and that is cauliflower
27:29and peas.
27:30Guys, we're almost there.
27:31Let's do this.
27:32Tommy's been prepping the cauliflower for me, and I just have to start stir-frying in
27:37batches.
27:38Tell me that's not all the cauliflower.
27:40It's a Pindo.
27:41Oh, yeah.
27:42Is that, see, your cauliflower?
27:43Yeah.
27:44That's for your side.
27:45Yeah.
27:46Is there anything else that goes in it?
27:47Yep, peas.
27:48I'm stir-frying it now.
27:49Doesn't look like a lot, just from up here.
27:50Okay.
27:51That portion's wrong again.
27:52Can we get some more cauliflower on, guys?
27:55Just get in there, Tommy.
27:56I'm just going to do a little bit more of this cauliflower.
27:59Plus this sauce that I haven't made yet.
28:01Plus these balls that we haven't fried yet.
28:03Plus the curry that we haven't cooked yet.
28:06We're really pushing it for time now.
28:08There's a lot of things I've yet to do.
28:10Is this the technical definition of in the weeds?
28:14We need to get them just visually as accurate as possible.
28:17With 20 minutes until service to go, Pete and I get on to rolling the potato balls.
28:21For the starter.
28:22They just get put in here.
28:23Okay, right at the end.
28:24And then into the deep fryer.
28:25Yep.
28:26And we need to do this quickly because we've got a lot to roll out.
28:29There's three per serving.
28:30That's 180.
28:31Like, time-wise, we're going to struggle.
28:33How are you going, Min?
28:34Yeah.
28:35Okay, you're on the balls by yourself.
28:38Yep.
28:39Alright.
28:40Today we're doing Sri Lankan-inspired food.
28:43We're cooking a cutlass, which is a potato, vegetable and mince meatball that's battered and
28:50fried.
28:51I need to get these balls prepped.
28:52We need to start pumping these out.
28:54I'm a little bit nervous that we're a little bit behind.
28:57We've got all the other elements going.
28:59The side is happening now.
29:01Lots of chilli flakes.
29:02Our side is a little dry potato curry.
29:04Chilli flakes, salt.
29:05It's going to have the spice mix go onto the potatoes once they're almost cooked with
29:10some chilli flakes.
29:11Like, you need to see the chilli flakes.
29:13Guys, it's looking great.
29:14Starting to think about your setup.
29:15Starting to get your bags out, your boxes out.
29:17Get them in sections.
29:20Time has flown.
29:23Less than 15 minutes ago, Manoli's barely rolled 20 balls.
29:28Justin's chutney's still cooking down.
29:30Let's go, let's go, let's go.
29:32Kish is trying to balance curries while making rice.
29:35We don't have an element ready yet.
29:38Okay, dude, I'm really worried these are not going to be cooked.
29:41What are you doing?
29:42What do you need to do?
29:43I need to set up.
29:44We need to be cleaned down.
29:45And I don't even have a pass set up.
29:47Okay, I'm cleaning down.
29:49I need to.
29:51But there's no point in me having a pass prepared to go if I haven't got food to put in it.
29:59Come on, Green.
30:01Come on, we're not losing this.
30:02Let's go.
30:08Look out, the Deliveroo riders will be picking up your food in 10 minutes.
30:19Come on.
30:20Let's go, guys.
30:21Let's do it.
30:22Let's go.
30:23Come on.
30:24Push on.
30:25Okay, guys.
30:26I'm setting up the pass for service.
30:27Minnie, are you about to fry?
30:29Oh, that's really good, Linda.
30:31Okay, guys.
30:32This is good.
30:33We're looking okay.
30:34We've got our first serve.
30:35Ten minutes before service starts.
30:37I can hear those delivery motorbikes coming into the garden.
30:41And we're in a good place.
30:56Come on.
30:57What are you onto, Beans?
30:58I'm going to start packaging my rice now.
30:59Get that rice packaged.
31:00Yeah.
31:01Orange team made two great decisions today.
31:03We scrapped the Thai fish cakes and prioritised our duck curry.
31:08And it's delicious.
31:09You're good?
31:10I'm really happy.
31:11Okay, guys.
31:12Let's focus on our first 20 plates.
31:15Yep.
31:16Listen up.
31:17Sections should be set.
31:18Containers should be about to be filled.
31:20Because you've only got five minutes until service.
31:22Let's go.
31:27Is it cooked?
31:28Five minutes to go and Kishwa's curry is finally ready.
31:32Mmm.
31:33It's good.
31:34Aaron and Kishwa set up the bags, ready for service.
31:37But I don't have any of these balls fried up yet for entree.
31:41I'm in.
31:42Where's that batter?
31:43All these balls need to get coated in a batter and with breadcrumbs and deep fried.
31:46I need, um, three eggs.
31:47How many eggs?
31:48Oh, just get a pack of eggs.
31:49Three eggs.
31:50Three eggs.
31:51Three eggs.
31:52Three, sorry, sorry.
31:53Three eggs.
31:54Three eggs.
31:55Three eggs.
31:56Three eggs.
31:57Good.
31:58All right, I got a bowl.
31:59Bowl, bowl, bowl.
32:00The bowl.
32:02The stress is definitely creeping up.
32:04It is mental.
32:05Tell me what you want me to do with it.
32:07Jeez.
32:08Let's go, let's go, let's go.
32:09I'm gonna get started cooking them now.
32:11We're so behind with our stuff.
32:13I'm still waiting on the curry to come out.
32:15Tommy's helping with the chutney for the starter as well.
32:18Pete's on those alubondas.
32:19We're just gonna have to push.
32:20Tommy, can I taste the sauce, please?
32:23Purple team.
32:24Yeah.
32:25We need to get our pass set.
32:26Yeah.
32:27I know that you guys are behind.
32:28Yeah.
32:29But we need to get set up for service.
32:31Yep.
32:32Service is about to start.
32:33We've got to razz each other up.
32:34Come on.
32:35Let's go, guys.
32:37Start getting it in a box or get it in a bag because you've only got one minute to go.
32:4250 seconds.
32:43Let's go, guys.
32:44Let's pull this together.
32:46One minute to service and we are not ready at all.
32:51Trying to get organised on the path.
32:53Our meat's ready, guys.
32:54Finally, the pressure cookers are released and Tommy is pouring them into the pots for
32:59me and I'm just adding the capsicum and I think our curries are finally coming together.
33:03Absolutely crazy.
33:04Oh, your food is so yummy.
33:05Whether you're ready or not, here it is.
33:06Ten.
33:07Nine.
33:08Eight.
33:09Seven.
33:10Six.
33:11Five.
33:12Four.
33:13Three.
33:14Six.
33:15Five.
33:16Four.
33:17Three.
33:18Two.
33:19One.
33:20Service is on.
33:22One.
33:23One.
33:24We have everything for service though, right?
33:26Curry.
33:27Start getting curries going.
33:29Okay, guys.
33:30Let's keep focus to get this across the line.
33:33Service needs to start so we need to all jump in and make this happen now.
33:38Let's get these out.
33:39Just head down, bums up.
33:40Let's move.
33:41I need five duck.
33:43Five duck.
33:44I'm really happy with our duck curry.
33:49Linda's got the pagra pal ready to go and the fragrant rice is so yummy.
33:55Five out and then we'll do a reset.
33:58If you're going to do the curry, that's fine, Kish.
34:00I love it.
34:01This is the curry.
34:02Service time has begun and I am not quite ready.
34:04Guys, how's that entree going?
34:06Justin is finally on to frying the balls and we just need to get this food up.
34:11Mini, chutney?
34:12How's the chutney mean?
34:13Two more duck.
34:15Alright, orange team, first five out the door.
34:18Come on.
34:19There we go.
34:20First, Sabina.
34:21Come on, Sabina.
34:23This is so exciting.
34:25Our first five dishes are ready to go.
34:27Okay, you ready.
34:28Okay, first five.
34:30It's the curry drivers.
34:32Come on, purple team, green team.
34:34Orange's food is already leaving the kitchen.
34:37My biggest concern here is that we've got nothing going on.
34:39I am stressed.
34:40Can you get chutneys into here and sambals as well?
34:43I cannot send out a bag yet as I just don't have the entree.
34:46I need more balls rolled.
34:48How many you got?
34:49I do not like keeping anyone waiting for food.
34:52I know what I feel like when I'm waiting for food and I get very hangry.
34:55Oh man, this is nuts.
34:57Let's go, let's go, let's go.
34:59Service has started and we're nowhere ready.
35:02We're still cooking things up at the moment.
35:04Yeah, we just need to really hurry.
35:06Honestly, it's a bombsite right now.
35:09Where are these?
35:10Okay, Tommy, Tommy, Tommy.
35:11Tommy, can you close all these lids?
35:13How are we going to get out of here?
35:16We're looking for Australia's next MasterChef.
35:23And it could be you.
35:24Head to tenplay.com.au.
35:26Come on, do it!
35:27Come on!
35:32Let's go, guys.
35:34Depend it, depend it.
35:35Just chuck them in.
35:36Let's get them out.
35:37Put it where, Andy?
35:38Take half the bags off.
35:39Yeah.
35:40Because you cannot tell what's in the bags.
35:42You need to get one bag ready.
35:44Take it over, put it there, and then put it down to the other end.
35:47Okay.
35:49Come on, we need to go.
35:50Two minutes.
35:51We need to go.
35:52Like, honestly, there's going to be people at home waiting for this food.
35:57Don't, don't, stop, stop.
35:59Just take the bags from the end and put them up at the top.
36:01That would be much simpler, wouldn't it?
36:02So much simpler.
36:04Justin, how many serves have you got?
36:06Yeah, I've got some.
36:07Come get it, bruh.
36:08All right, this is ready to go.
36:11Finally, we've got our cutlass balls.
36:13We need to get this food up to the customers ASAP.
36:16How many, how many, how many?
36:18I've got the first four here ready to go.
36:20Yes!
36:22We've got our curry, we've got our fragrant rice,
36:24we've got our cutlass balls,
36:26we've got our chutney, our potatoes, our sambal.
36:29We have a lot in the bag.
36:31Guys, four are going.
36:32Yeah, go, go, just go.
36:34I can't believe we got this done.
36:35Bags are going out.
36:36Thank you, guys.
36:38Awesome.
36:39Cheers.
36:40Cheers.
36:42Yep, that's all right.
36:43Let's get these five out.
36:44As we're packing up all the dishes into the delivery bags,
36:48the Padgrab power is starting to leak a little bit.
36:51Can you Glad wrap them really tight for me?
36:53Yeah, they need to be tight, they need to secure.
36:56Sabina uses a slotted spoon to dish up the Padgrab power
37:00so we don't have quite as much liquid.
37:02Come on, guys.
37:03This is looking good.
37:04It's smelling good.
37:05Okay, I'm going to the judges, guys.
37:09Keep going.
37:10Good luck.
37:11Good work.
37:12Oh, here he is.
37:14Hello.
37:15Still got a bit of a spring in your step.
37:17Hi, Scott.
37:18Scott.
37:19Hello, hello.
37:20Mate, you look like you have been through the absolute wringer.
37:23Ah, I feel like it.
37:25You want to run us through what you've cooked?
37:27Okay, so for our starter, we've got a beef Padgrab power.
37:31We've got a fragrant rice, and we've got a duck bread curry.
37:36So, mate, this wasn't what you first put on the menu, was it?
37:40We're going to do the Thai fish cakes,
37:42but we realised that the labour in breaking down all that fish
37:45meant that we couldn't use all of the duck.
37:47So we changed tact, we've included the duck breast,
37:51and then we've got a beautiful fragrant rice as our side,
37:54and our starter, the Padgrab power.
37:57Well, you've got a few more to get out,
37:59so get back there and we'll toast those.
38:01Okay, cool.
38:02Cheers, mate.
38:04The main course.
38:20I loved, loved, loved the curry.
38:23Delicious.
38:24Great choice in moving the duck breast in to be part of that curry.
38:27Excellent cook on it.
38:29It was absolute luxury.
38:32And then the fact that you have leg and breast,
38:34and both a really great vehicle for sopping up all of those gorgeous red curry flavours,
38:38which are beautifully balanced.
38:40You've got this beautiful melt-in-your-mouth duck leg,
38:43but then the duck breast, which was nearly never going to make it.
38:46Right.
38:47And then, you know, slicing the meat and putting it straight into the liquid
38:50just bled out and made the curry sauce even better.
38:53Yeah.
38:54For something that wasn't even going to be part of the dish,
38:56it's really made this dish, if you ask me.
38:58I would pay top dollar for flavour like that any day of the week.
39:02The entree for me, I think flavour-wise,
39:05are kind of on their way there with the aromats and the seasoning.
39:08Unfortunately, that mince is just super, super dry.
39:12Dapina, this is a good amount of heat to the cauliflower, yeah?
39:16Yep.
39:19You've got these sides here.
39:21At last, all our dishes are ready.
39:24We've got the rice followed with the sides.
39:26We've got our little sauce container with the three battered alubonda.
39:31Dapina's dishing up the curries so we can get the first batch of our orders out.
39:36Thanks, Maya.
39:37We're starting to find our rhythm,
39:38and the delivery orders start flying out the door.
39:42You've got more curries for me, Kish.
39:45I have exactly four more.
39:47When I wrap this last one, we will have the first 20 out, Aaron.
39:51Yep, excellent.
39:52Min, don't forget the lime.
39:54It's that pop of colour in the box.
39:55Amazing.
39:56Completes your beautiful dish.
39:59God, everyone needs to talk to me like that.
40:01I know, I know.
40:02All right.
40:03Curry, balls, side, rice.
40:08All right, guys, judges, serve is going.
40:12Here he is.
40:13Hi.
40:14How are you, mate?
40:15Good.
40:16All right, what have we got, mate?
40:17So we have some cutlass balls with chutney, black pepper beef curry, and fragrant rice to go with the curry, and dry potato curry with sambal.
40:29Mate, how did that go?
40:31That was hectic.
40:32Yeah?
40:33That was full on.
40:34But we got there.
40:35The balls are really crunchy.
40:36The chutney's lovely.
40:37Okay.
40:38We're going to test it.
40:39Thanks, mate.
40:40Cheers.
40:41Thank you, Aaron.
40:42Thanks, Aaron.
40:43Bye.
40:44Oh.
40:45What do you think?
40:46Okay.
40:47This looks nice.
40:48They look nice, uniform shape.
40:50Nice pie.
40:51Oh, that's fantastic.
40:52Ooh.
40:53It's good.
40:54Pull apart.
40:55Ooh.
40:56It's good.
40:57Pull apart.
40:58Ooh.
40:59My mouth is pinging.
41:02I really enjoyed that.
41:04Start with the entree.
41:05It's definitely crispy.
41:06So much going on inside.
41:07And when you put that chutney on top, which is just laced with heat and spice.
41:11Too much?
41:12Oh.
41:13Oh.
41:14Oh.
41:15Oh.
41:16Oh.
41:17Oh.
41:18Oh.
41:19Oh.
41:20Oh.
41:21Oh.
41:22Oh.
41:23Oh.
41:24Oh.
41:25Oh.
41:26Oh.
41:27Oh.
41:28Oh.
41:29Oh.
41:30Oh.
41:31Oh.
41:32Oh.
41:33Oh.
41:34Oh, oh.
41:35Oh, sweet.
41:36You know?
41:37Yeah, it's good.
41:38Like, that's where it's at.
41:39The curry itself, really loving and tender.
41:40The dried potato curry.
41:41The flavour overall, with the sambal, when you mixed it in, was really good.
41:45Great-tasting meal.
41:46Yeah.
41:47If I was to order this and I'd never taken a punt on this restaurant on the app before,
41:52I would order again.
41:53I'd go again.
41:54For sure.
41:55Yeah.
41:56Yep.
41:57Hey, we need...
41:58You need cauliflower?
41:59Cauliflower.
42:00We're getting a bit of a system going and I'm working really fast to try and get all
42:10the food items in those bags.
42:12I'm just frying some more capsicum on the side.
42:15I'm definitely worried about changing the curry.
42:21This didn't turn out the way it was planned.
42:23I hope it wasn't a mistake.
42:25Maya, can you please talk us through your menu?
42:40For entree, we've got aloo bonda.
42:43For mains, we've got lamb chatinard.
42:46And then we've got a little cauliflower pea number, which is also like a traditional dish.
42:51And this was all inspired by Dipinda's Indian background.
42:55Thank you so much.
42:56I'll let you get back to service.
42:57Thank you guys.
42:58Cheers.
43:00Thanks Maya.
43:01What do you think?
43:02Well look, the aloo bonda look pretty good.
43:05Don't they?
43:06Look at them.
43:07Yeah.
43:08Nice fry on them as well.
43:09Nice and golden.
43:10Golden brand.
43:11Beautiful.
43:12Alloo bonda.
43:13Loved it.
43:14The besant batter was absolutely perfect.
43:27Just a light, crispy edge and then the rest of it soft and smooth as it should be.
43:42I know Pete spent a lot of time at the fryer but you know what?
43:45It's worth it.
43:46And then the side hustle.
43:47Yeah.
43:48The flavour of that side was fantastic.
43:50And then onto the curry.
43:52I mean look, you would have had epic curry without the capsicum in there.
43:56And now it's just, it tastes like green capsicum.
43:59I had one piece of green capsicum that was cooked and it sort of had a lovely, more of
44:03a melting texture to it.
44:04And then the other piece was completely raw and crunchy.
44:08I think the team has put so much responsibility with dipinder.
44:12The aloo bonda was dipinder basically.
44:15Yeah.
44:16The curry, dipinder.
44:17The cauliflower and pea side, also dipinder.
44:19Yeah.
44:20When you put so much responsibility in one person to know the dishes, it's tough.
44:25Real tough to get spot on.
44:28Guys, this is it.
44:30Let's go.
44:31Let's go.
44:32Out the back, out the back.
44:33This way.
44:34Come on guys.
44:35Alright.
44:38This is it.
44:40This is it.
44:41Yeah!
44:42Woo!
44:45So proud of our team.
44:47Whatever happens, I know that you gave it everything.
44:55This challenge really tested you all.
45:00There's no doubt about it.
45:02Food service isn't easy, is it?
45:06But you all did yourselves and us really proud.
45:13Having said that, this challenge has real consequences.
45:18Namely, a spot in tomorrow's pressure test.
45:21For the least impressive team.
45:23From where one of you will be going home.
45:27Let's start with the good news.
45:29Green team.
45:30You had a strong idea of what you wanted to do.
45:33Your menu was also strong.
45:36The cutlasses were beautifully crispy.
45:39And the fresh and spicy chutney took it to a whole nother level.
45:44The curry was packed full of flavour.
45:47And was spoonably tender.
45:51Well done.
45:52You're all safe.
45:53Yes!
45:57Yes!
45:58The judges love the menu.
46:00I feel so lucky that I got a chance to do a Sri Lankan menu.
46:04And now I feel like my food dream.
46:06It's more achievable than ever.
46:09Next, the purple team.
46:12Your alabonda was tasty.
46:15But the flavour of your lamb curry was overpowered by green capsic.
46:21Orange team.
46:24We'll start with your entrees.
46:27The texture was super dry.
46:30But your duck curry was something else.
46:35It was rich and both cuts of duck were cooked perfectly.
46:42It was dish of the day.
46:45So well done.
46:46You are also all safe.
46:50Oh my God.
46:53Which means unfortunately, purple team,
46:55you are going into tomorrow's pressure test.
47:01Go home.
47:02Get a ton of rest.
47:04And come back tomorrow ready to smash whatever pressure test that is under that clutch.
47:10Well done everyone.
47:11See you later.
47:13Well done everybody.
47:20Tomorrow night on MasterChef Australia.
47:22Yeah.
47:23Please welcome from Sunda in Melbourne, Kanye!
47:28One of Melbourne's rising culinary stars,
47:31delivers a pressure test.
47:33Whoa!
47:35That will push them
47:37to the knife's edge.
47:39I'm feeling so stressed out. This is savage.
47:41And they'll need to fight harder than ever
47:44She's just about phasm.
47:46To survive this elimination.
47:48I just don't know what comes over me.
47:50Oh!
47:51I have a baby.
47:53Oh!
47:55I have a baby.
47:57Oh!
47:59Oh!
48:00Yeah.
48:02Oh!
48:04Oh!
48:06This is the story.
48:08Oh!
48:10Oh!
48:12Oh!
48:14Oh!
48:16Oh!
48:17Oh!
48:18Oh!
Recommended
51:08
|
Up next
49:10
1:35:50
51:26
52:54
48:34
1:27:29
0:46
2:55
11:13
1:00
2:50
Be the first to comment