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MasterChef Australia S18E14 Team Service Challenge: Viral-worthy Dish
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00:20I'm seeing all these cool colored stalls set up. I think we have a team challenge
00:36good morning everyone I hope you're feeling well rested because it's time for your first service
00:54this garden is going to be filled with hundreds of hungry diners oh my god I am so excited we
01:07are
01:07going to be serving people today and I feel like wow this week we're celebrating viral food wonders
01:15and nothing goes viral quite like a good old-fashioned pop-up restaurant pop-ups are usually
01:24doing something simple but doing it really really well when I think of a pop-up I want something
01:29that's exciting something that's going to taste good and something that's worth lining up for
01:34we want you to create the next viral food sensation the kind of dish that people line up for snap
01:42photos of and post about each team only needs to come up with one perfect dish you'll be cooking in
01:54six
01:54teams of three with the top two teams getting the opportunity to compete in tomorrow's immunity
02:01challenge with Alana let's get you into teams okay let's go ball I'm on the orange team with Jackie
02:15and Annabelle I've got two people who are amazing cooks really enthusiastic and I think while raring
02:21we're going to go today in just two hours there will be hundreds of diners line it up to try
02:29your dishes
02:30you have until then to design prep and cook a dish worthy of going viral the diners aren't the only
02:39ones
02:40that you need to impress today we have one of the most influential social media reviewers in Australia
02:48joining us we won't be introducing you to them until after they've tried your food
02:54that is nerve-wracking who are they it's very exciting to get a real influencers view on our food
03:09this is everything I ate in New York City Lisbon Switzerland Florence hi I'm Lily I started posting
03:16videos of my favorite food spots the prawn was super meaty and plump with a natural sweetness and that
03:22led me to find my passion for exploring the best food around the world wonderful recognizing are we
03:29all ready all right let's go pen and paper pen and paper first service challenge of the season
03:49we're ready to smash it let's go I was thinking good at tacos my idea was we do like a
03:56burger what about
03:57barn me birria barn me birria we're all sort of thinking different things and no one's really
04:06budging hmm it's so hard team captain team lead no who me I'm down yeah kind of put a hand
04:17up to
04:17become captain and we wholeheartedly agreed on that let's throw our ideas out there pork belly and bow
04:24pork belly bow yep really back a tie slaw there's a thing it's shaped like a cone and you put
04:30your
04:30whatever filling is between the two pieces that becomes your actual kind like a stuffed kind of
04:34bread and then you put your salad and your sauces in the center this idea was something I've seen on
04:41social media with some mincemeat and beat the bread what if we did like you're filling in the
04:48roti what belly though but how minced now we're just do it crispy style roasted how are we getting
04:53it squash between the bread won't be squash we'll just cook the roti and turn it into a cone and
04:57then
04:58stuff it so we've got pork belly coriander slaw roti I think our flavors are really strong I think we
05:04need to figure out the construction of our dish we're just going to start making the elements and
05:09we will deal with the construction later on remember you're prepping for hundreds of people what are
05:19you looking for mangoes we got mangoes are you going on dessert we are I've stepped up into the team
05:25captain role and we're going to do pandan mochi crepe in like a mango sticky rice style you've got
05:31everything you got palm sugar picking a dessert today definitely has a little bit of strategy behind it
05:35I've got four things of butter I think that doesn't look like many other teams who would
05:40have everybody comfortable doing a dessert so we think we're not the only dessert team
05:47shall I just get sore ingredients what are we going to pickle the energy is high in there
05:55and I think everyone's just absolutely pumped to get out here and feed the absolute masses with
06:02something that could go viral I want to see something impactful today is not a day to be
06:07doing anything subtle it has to be delicious 99 times out of a hundred something goes viral because
06:14someone films it and says this is bloody delicious you have to come and try it but then they have
06:19to
06:19back it up as well it has to be delicious every time somebody goes to try it I think also
06:25importantly
06:25I don't like queuing but I don't like to stay on the line yeah a hundred percent as good as
06:29something sounds if you don't get it in your mouth in a very very quick amount of time then
06:36it just goes nowhere that's all right who is my team captain hey guys I'll be captain if you want
06:43all right Vinnie is our team captain right now okay let's go I'm on the purple team I'm with Petro
06:48and
06:48I'm with Emily Stales tortilla press we're going to make a fish taco with Asian and Thai inspired flavors so
06:57this dish is going to wow the diners today because it's going to be really punchy really flavorful and
07:01it's going to have lots of wow factor to it Petro is going to make blue corn tortillas we've got
07:09some
07:09flathead which is going to be in a beer batter deep-fried so it's going to be nice and crispy
07:14we'll do heaps yeah
07:15then Emily's got this idea of a nam jim seafood mayo and then just to tie the whole dish together
07:22we're going to have a charred pineapple and cucumber salsa how spicy do we want the nam jim ah it's
07:28fairly spicy but you can really tailor it to however you want I trust you guys yeah how you going
07:35Petro
07:35yep I'm gonna get into the zone now now tortillas are looking really really cool with that colored corn
07:42so Petro is weighing out and portioning each ball perfectly and getting them ready to be pressed this
07:48means that every taco is going to be the same size and they're all going to cook evenly and be
07:52the exact
07:52same thickness I've got a whole bunch of balls that are about 50 grams each and they should be large
07:58enough for a good serve don't mind the taco idea we could do it like crying tiger yeah it's Thai
08:07crying tiger I love that idea okay I like that more oh my god okay all right we're back okay
08:12do lots of
08:13pickles yep keep it really bright and fresh so we're basically taking crying tiger which is a Thai beef
08:21salad and sort of just mixing it with a taco a corn tortilla on the bottom we'll have a pickled
08:28chili
08:28herb salad do we make our own tortillas I think so but I'm just thinking confident though because
08:35they can be really hard and finicky I'd be keen to do it I'm happy to give them a crack
08:39you do it you
08:39do it yeah Luke's feeling like we want to be able to use the time to make every element of
08:45the dish
08:51the boys want me to be team leader today red team we got a skipper grace what are you going
09:01to make
09:01we are doing a crying tiger beef taco we're going really like juicy bright spicy tangy punch you in
09:10the face sort of flavor how spicy are we going Pat because remember you're cooking for the masses here
09:15it'll have the lip tingle without the burning ring of fire that's a great way to put it Luke is
09:22on
09:22the tortillas looking around there's going to be a couple of tacos out there the tortilla on a taco
09:29is the most important thing hundred percent so if you can nail that element better than your competitors
09:34then you're ticking a box yeah want that shot at immunity I've been landed on making tortillas and
09:43I'm very excited but there is definitely alarm bells going off on my mind if you can dominate these
09:48tortillas that is going to be the biggest thing we can get do I know how to make tortillas I've
09:52watched
09:53online someone make tortillas before have I made them I won't comment on that how they going don't tell
10:03grace I've only ever watched someone do this I'm not 100% sure the key to a good tortilla is
10:08I'm just going by
10:08eye and feel vibes are good
10:18you didn't hands up look our vibes good yeah yeah that's good
10:27it's a bit spicy but this is going to go on the pork meat I want to put some kimchi
10:31seasoning on it
10:32too our dish today we're going with a roti Asian slaw crispy pork belly we have a clear concept for
10:39our dish in terms of flavors but the delivery method of it we're still trying to figure out exactly how
10:44that looks and plates we're thinking we're going to serve it like a cone we're going to have a roti
10:48we're going to cut it in half and we're going to stuff it with all our flavors so we're going
10:51to get
10:51crispy pork belly on chili oil a slaw and then our garnishes Lydia suggested the idea of the cone
10:59based on something she's seen on social media
11:03Hannah official team captain yeah official team captain what's blue team on and we're going to do
11:08a crispy pork belly roti it sounds like something delicious but I don't know what it is I don't know
11:15what it is either Lydia came up with the idea where you kind of smash everything into your breads and
11:23then
11:23wrap it into a cone and so the reveal happens when you eat it still don't get it it's not
11:31gonna work
11:32yep okay we don't really know what the dish is you guys are well overthinking this yeah yeah you're
11:38taking the viral part and trying to reinvent the wheel totally into something that no one's ever seen
11:44before you guys have some serious thinking to do and you're running out of time okay all right so we
11:53change the bread we need to go back to the drawing board and just make sure we have a really
12:01clear
12:01concept of a dish do we change the bread do we just get bit the bread it's more hidden and
12:23then it's
12:24toasted I feel it's too thick I feel it's too thick but for goodness sakes Andy and Sophia have
12:34pretty much said that the concept of our dish it doesn't look like it's gonna work we line the pork
12:38belly here the slaw here as well we haven't quite locked this in like we need to other option is
12:43we
12:44switch to a plate Aaron open face open face and then they wrap it themselves and eat it so I
12:49have
12:49like bits of pork belly here slaw and so I've kind of build it up like a taco yeah slaw
12:53pork belly
12:54garnish drizzle yeah right and then just rely on the flavor get the flavors happening now that we're all
13:02on board with this we're gonna do a pork belly roti taco this is actually gonna be the best thing
13:07for
13:07our team because we can get all on the same page and just like go straight ahead from there it's
13:15time
13:15to lock in and speed up cuz you've already had 45 minutes one hour and 15 minutes to service come
13:22on
13:28we doing one potato and one sweet potato green team we've got Karnika and Aloha and myself we are
13:36making a sweet potato and mozzarella vada pav it's an Indian street food and we're swapping it out by
13:42using sweet potato with something I had in the UK that I absolutely love it's a beautiful bun with a
13:48potato
13:49fritter lots of yummy chutneys taste-wise it is sensational and we're adding in some mozzarella cheese
13:57in the middle so it has that gooey viral cheesy pool that mozzarella cheese pool that's a little theatrical
14:05element that's really gonna set us apart from everyone else even though I've come up with this dish we need
14:11someone to lead the ship that knows the flavors you're the captain aren't you oh my god why do you
14:21want me
14:22to be the captain because you're good I got chosen as a captain I feel it would have been better
14:28for dot
14:29to be the captain because it's like her idea dot's doing the buns olalu's on the potatoes I'm on to
14:39chutneys right now so I'm gonna do the mint and then I'm gonna hop on to my tamarind and date
14:44chutney
14:44I am feeling a little bit pressure of being in charge I feel like there's a lot of pressure on
14:50my shoulders right now because I've got to do the chutneys I've got to do the flavors I've got to
14:54toast
14:54on the spices you need to explain to me what this dish is I don't know what it is imagine
14:58a burger
14:59inside goes a potato patty but it's an Indian burger and it gets really hectic when you're trying to explain
15:08everything how many pineapples do you reckon we need maybe like six I'm on the orange team with Jackie
15:16and Annabelle we've decided on making a pot with that to start us by default I have to be the
15:22leader
15:22today because the rendang is my dish and the recipe sitting in my head so we're gonna have a pork
15:29rendang
15:29sitting on top of a tostada that's made from dumpling wrappers and we're going to have a pineapple and
15:35cucumber salsa on top mixing different cultures and backgrounds is trending right now one of the main
15:42things was Annabelle suggesting using the dumpling wrappers to make to start us so that was a fantastic idea
15:48as well who doesn't love a good rendang so the aim is to make a banging rendang today so currently
15:55I'm
15:56working on the rendang paste itself frying it down spicy I can taste that in my eyeball I'm crying I
16:04will try to pack enough of a punch to have that spiciness come through ready but not something that
16:11will blow your head off
16:18if I was Malaysian no it's good Min I appreciate it but I'm a white girl
16:24you know if anyone else is doing desserts I don't know not that I can see I'm on the yellow
16:30team I've
16:30got Lucy and Jack so really stoked with my team we all like cooking dessert looking around looks like
16:37we're the only team doing dessert so I think that might play in our favour today
16:42hello yellow team
16:43hello how you going
16:44who's the boss
16:45I think I am
16:46this guy
16:47tell us what you're making
16:47so we're going to do pandan mochi crepes and we're going to do the Thai sticky rice style
16:52so we're going to have pandan in the crepes and they should have that really nice we're using
16:56glutinous rice flour
16:56yes
16:57so they'll have that nice like bouncy mochi texture
16:59yeah
16:59and just do a whole bunch of like really nice fresh mangoes on the side got a salted coconut cream
17:04to
17:04go with it as well like real heavy on the salt
17:05I think this is a really clever dish I feel like it's fun I think you've got it involved
17:12Lucy's going to be doing the coconut cream and then Jackie is on the coconut crumb
17:16I can already smell like coconut
17:18yeah
17:20I'm going to take care of the crepe batter I've made a similar to the mochi crepe before
17:24using glutinous rice flour to get that real sort of stretch instead of your regular flour
17:29a green from the pandan
17:31so I think we've got a lot of good stuff going here for a viral dish
17:34do you know making crepes was my first job when I was born
17:37yeah I know yeah
17:37oh you know I'm 14 year old
17:40I can't wait to see you doing it
17:43the pressure will be on today he's going to be watching me the whole time but I'm pretty confident making
17:47the crepes
17:51oh my god I'm so excited there are some amazing sounding dishes out there I'm going to start with yellow
17:56team
17:57they're doing a mochi pandan pancake
18:00I think it's going to be amazing
18:02I really hope it does that thing where you bite into it and it's like
18:05yeah yeah yeah totally
18:07green team is having a little bit of an Indian master class
18:10all right carnica's going to town
18:11so they're doing a butter pal
18:14it's usually done with potato but Dot wants to do half potato half sweet potato in the patty
18:18and then they're doing a milk bun
18:21red team started off a bit on the back foot and eventually they came to a crying tiger beef taco
18:26sounds delicious simple enough if they can get that meat really tender
18:30but Luke is making all the tortillas from scratch
18:34that's a lot of work
18:35it is
18:36and there's not a lot of time till hundreds of people walk through the master chef garden
18:40this is going to be interesting
18:46communication is key
18:47you only have one hour to go
18:57all right
18:58you all right Petro?
18:59yep I think
19:05that's all right just keep going
19:08we're doing kind of like a Thai taco with sort of fresh zingy flavours
19:13I'm doing something that I've done many times
19:17I'm very nervous
19:17Andy came over and said this is like the integral part of the dish
19:20and it all kind of rides on the tortilla
19:24I'm going out on a bit of a wing
19:27so we'll see how it goes
19:31the tortillas aren't quite rolling like I was after
19:33they are not rolling as thin as I want
19:36so I'm having to individually roll each one out
19:37which is just taking a little bit longer
19:39I've got this press going
19:40I'm rolling them out
19:41I'm trying to cook them at the same time
19:43it's just chaos
19:44Luke how many tortillas do you reckon you've got?
19:47I've got about seven at the moment
19:48how many?
19:50seven
19:50seven
19:53I need to get hundreds of tortillas done for these punters
19:56and I've only got an hour left
19:59and it's kind of like alarm bells that are ringing really badly in my head
20:15we're going to need another person on that
20:16yeah when this salad's done I'll go and help him
20:20but if you want to go over now I can take over to the salad
20:23because I'm going to be doing the dressing anyway
20:24let's do it
20:25yeah because it's more important
20:26yeah
20:27alright Luke I'm going to set up on this side
20:30we're going to have to go all hands on deck
20:32so I'm going to jump on tortillas with Luke
20:35we basically just need to punch out a million tortillas
20:42mango! I need to taste it actually
20:44we're going to do a mochi crepe
20:46so it should be nice and stretchy using Luke's rice flour instead of your regular flour
20:51mmm
20:51we're just prepping the mango now
20:54the crumb is pretty much done
20:57Jack and I really need to get started on these crepes
21:01we're going to do them in the pans three at a time
21:05and then we can get a bit of a production line going
21:08making the first few crepes is always a bit difficult
21:10I think they can sense your nervousness
21:15nice man
21:16they're all sticking a little bit
21:19this is like, that's too soft
21:22you can see that they're probably a little bit too fragile
21:24that's no good
21:30we're just trying to figure out how we can fix that
21:33I'm really not too sure what's going on
21:36so I think we're just going to have to keep making the crepes
21:40we've just got to go
21:43this is where teamwork counts
21:4530 minutes till 7!
21:56is that grill on?
21:58yes
21:58do you want to start them?
22:0030 minutes to go and the blue team's on track
22:02we've changed the dish from a cone to a flat taco that the diners can wrap for themselves
22:08we've got pork in the oven
22:09Lydia's finished the slaw
22:11but we need to get the roti cooked
22:14me and the hot plate have got history together
22:20the first batch of pork's out
22:22and we're going to get that ready for service
22:24awesome
22:25super juicy
22:27my god
22:27I just feel like you need to get another one on
22:29yeah
22:30we need to make sure we've got enough to serve the hundreds of people out there
22:46guys it looks like there's people outside
22:50and it's a lot of people
22:52we better get moving huh
22:53oh my god
22:54the garden is chock-a-block full
22:57I've never seen that many people out there
22:58and it really is intimidating
23:01you have some seriously hungry diners out here
23:05it's 20 minutes to serve us
23:06come on everybody
23:10oh no
23:11here we go
23:13it's pretty crazy
23:14you know
23:15it's never really cooked for a lot of people before
23:21the pressure cookers are done
23:23so now I'm going to put the pork run down on the stove
23:26and I'm going to start reducing the sauce down
23:30nice
23:31looks alright
23:32I've just got to freak it out a bit
23:33probably need to get rid of some liquid as well
23:36but the pork is falling apart
23:37so yeah
23:38yoo-hoo
23:40Annabelle's trying to get all the tossadas ready
23:42woo
23:44all we need to do is deep fry the dumpling wrappers to crisp it up
23:47and I think it'll form a perfect plate to put the rendang on top
23:51and just be able to put it in your mouth
23:53it like holds up really well
23:54fries up really quickly
23:55and kind of is like perfect for the purpose
24:01I'm really interested to see what other people are doing
24:02it's either going to make me feel terrible
24:04well don't look now then
24:05if it's going to make you feel terrible
24:07don't worry about it
24:08we are going to do a crying tiger beef taco today
24:11Luke and I are still going on the tortillas
24:12we've really picked up the pace
24:15we've got nearly a hundred tortillas
24:17which is awesome
24:18like this flow state and then this is what Grace and I have here right now
24:25so today we are making a butter pao
24:27think of that as Indian burger
24:30it's a very popular street food in India
24:32we are doing a different kind of idea in terms of the traditional dish
24:38we've decided instead of potatoes
24:40let's combine sweet potatoes and potatoes
24:43and create a cheeseful moment inside the patty
24:48potatoes, what's happening with potatoes?
24:50what do we need to do with them?
24:51where do we need potatoes to go?
24:52what's happening with potatoes?
24:54hola, have you done a potato cake yet?
24:56it's in progress
24:57in progress?
24:58yeah
25:00should we start that now?
25:01should we start making patties now?
25:02yes, yes, yes
25:03so you are grating the sweet potatoes?
25:05yes, yes
25:05have you done it before with sweet potatoes?
25:08so it's like sweet potato and potato mixed together
25:10that's why I got that
25:11my concern is the texture
25:14okay
25:15so you're going to make sure there's not too much humidity coming from the sweet potatoes
25:18okay
25:20look at that
25:20if I press down, look, look
25:22you want me to show you?
25:25you're going to end up with some lumps into a piece of bread
25:28yes
25:28with your chutney
25:30is that what you want?
25:32I've started to feel a bit worried
25:34as a captain I'll be responsible for something
25:37what if it actually does not come together?
25:39oh no, no, no, no
25:41oh no, no, no
25:54oh wow
25:58oh my gosh, where is everyone lining up at?
26:02hey guys, I am at the MasterChef Garden
26:05and oh my gosh
26:06we have one, two, three, four, five, six lines running right now
26:12gosh, there's so many people here
26:13so exciting
26:18look at that
26:19if I press down, look, look
26:20you want me to show you?
26:21look good
26:25you're going to end up with some lumps into a piece of bread
26:28yes
26:28with your chutney
26:30is that what you want?
26:33I feel like I can't just stand here and do nothing
26:35so I just need to assert myself
26:37so we need more normal potatoes, less sweet potatoes
26:40let's get this done
26:41we need to get the cheese in it
26:43we need to figure out how we're going to get this on the plate
26:45so where are we at with the potatoes?
26:47so we've got the potatoes already mashed up
26:49fabulous
26:51we are pulling back on the sweet potato
26:52we're still going to add a little bit in there
26:54but it's going to be mainly white potato
26:57we started off with more sweet potato
26:59we've just been told to do less
27:00which means we have overall less filling
27:02so what's our pivot?
27:04more cheese
27:05okay
27:05more cheese
27:07all we can do is make the potato balls smaller
27:11and fill them with cheese
27:14lots of cheese
27:16okay guys
27:17you are running out of time
27:19ten minutes left before the service
27:22all right
27:25we've got people to serve
27:27and we've got nothing to serve them
27:28roll them, roll them, roll them
27:33that's amazing
27:34I love rendang
27:36they're nice aren't they?
27:38I must have owned a fish
27:39I must have been a Greek
27:40yeah
27:43it's looking good
27:43we're going to try one all together now
27:45see how it goes
27:45we should probably taste our dish as a whole
27:47we put our fish, our salsa and our sauce
27:50with the taco shell
27:52do you guys want to take a bite?
27:55fish is nice
27:57mate
27:58that is not bad
28:00tasting good
28:02tasting good
28:02could you throw me some please?
28:05get it together
28:06five minutes till service
28:08come on
28:09come on
28:16these look unreal Luke
28:17you are the goat
28:19five minutes till service starts
28:20we need to set up a production line
28:22what's the dish called?
28:24crying tiger beef
28:25what's the dish called?
28:27crying tiger beef tacos
28:29I'm going to do the beef
28:31I throw it in the corn flour
28:33and flash fried in the deep fryer for a couple of seconds
28:37look I reckon a tiny bit more colour on them if you can manage
28:40are we still rolling as we're making?
28:42we don't have enough tortillas
28:44and I'm still making batter as I'm cooking them
28:47it's all kind of happening I don't know what's going on
28:52we've got balls being rolled
28:54and we just got to keep going
28:57there's three minutes to go
28:58we're getting the potato fritters out of the fryer
29:01the chutneys are looking great
29:04we've got the bread cut
29:05I need six
29:07keep going guys keep going
29:09we are working overtime now to bring this dish together
29:13if we're going to get a dish on the plate
29:15we need to just beast mode
29:19Dot they're already ready
29:21you can dip them and fry them
29:23final checks
29:24one minute to go
29:33Zia you want to still deep fry this bad boy?
29:36when you serve pork crackling
29:38everyone wants crispy
29:39we quickly think that popping it in the deep fry is going to puff it up beautifully
29:43we're just going to portion out all the pork
29:46and then build from there
29:47so we've got the roadies going
29:48we've got the slaw station
29:50roadie, pork, garnish and then out
29:53our pork is ready for service
29:55I just hope we've got enough to serve everyone
29:57time to feed the mussels
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31:40Yes!
31:41I'm so excited!
31:43Okay, this is Orange Team's pork, rendang, tostada, and oh my gosh, they look good!
31:50They look so enticing, don't they?
31:52Yeah, if I saw that walking around at a festival, I am hunting it down.
31:56Cheers!
31:58Oh, I'm scared.
32:00Oh, lololol, the noise.
32:02The quacking.
32:04Wow.
32:10I think they've absolutely nailed it.
32:14It's so beautiful, but fun to eat as well.
32:17First bite, I was hit with that crunch, and then you sink your teeth into the pork rendang, and it's
32:22absolutely delicious.
32:24It's sweet, tangy, slightly creamy from the coconut, and it's just such a flavour bomb.
32:30Really clever idea for them to use the gyoza wrapper as the tostada.
32:35It's just got such an amazing, shattering quality.
32:39Yes!
32:39But it matches the robustness of that rendang.
32:42It's quite a light rendang, so it's quite saucy, and the meat is cooked perfectly.
32:47Like the viral factor too, just of the name, pork rendang tostada.
32:52You're like, I know that should be good.
32:53Yeah.
32:54I need to try that thing.
32:56Yep.
32:59Get more beef ready, Grace.
33:01Yep.
33:02Service is up.
33:04I am on the beef.
33:05I'm going to hang out on the fryer and do the crying target beef.
33:08Alright, let's keep moving.
33:10We've got the tortilla, we've got the beef, we've got the cucumber pickle, a little herb salad.
33:16Have you dressed?
33:17I have not dressed.
33:18A beautiful dressing that Pat's made, and a little crunchy peanut topping.
33:24This looks unreal.
33:25We're going to keep on dressing, so we're not going to run out, yeah?
33:30There should be enough, obviously, enough, but not being.
33:33Just tell me if I've stinted, that one's probably a bit stinted.
33:36Yeah.
33:36Are you busy?
33:37I can take these out of you.
33:3890 seconds, I'm down there.
33:39Righto.
33:40We're sending Luke out to serve the punters today.
33:42He's not just a pretty face, he's a real charmer.
33:44Nice work, boys!
33:45Let's do it!
33:47I've just tasted our meal.
33:51And it's delicious.
33:53We kind of had some things where we ran out of a bit of sauce, and I've never done two
33:57years before, but I feel like I'm definitely in with a shot.
34:01There you go, get him on the hot.
34:02Cheers.
34:04No worries, lads.
34:04It's a beautiful day, isn't it?
34:06Hi, guys.
34:06This is Red Team's Crying Tiger Beef Taco.
34:09What are we thinking of the look?
34:10It looks pretty good.
34:12Yeah.
34:13Let's do it.
34:30That tortilla is insane.
34:33The fact that Luke's done that from scratch is so good.
34:37Then we get onto the filling.
34:39My beef, you taste that nice marinade through it.
34:41Fresh herbs, great.
34:42Cucumber pickle, really tasty.
34:44I just wanted some sort of sauce.
34:46Yeah.
34:47It feels like it needed a little bit of fat or zing just to carry everything through.
34:52The one bit of meat that was drenched in sauce for me was by far my favourite mouthful.
34:57Yeah, which is such a bummer because I really see the vision here.
35:00The flavours are great.
35:01I do like the freshness of the herbs, and the tortillas are excellent.
35:05But if it had that sauce, it would be even better.
35:09Yep, take three.
35:10Just take three.
35:11I'm really happy with how these crispy pork belly rotis are coming together.
35:15Lydia's gone out, she's taken some plates, and then she's just come straight back pretty
35:18much.
35:19You just have to focus on pumping them out.
35:21Yeah, we've got a dozen portions.
35:23Yep.
35:23It's just like not enough.
35:25I'm keeping an eye on the pork, and I'm kind of keeping an eye on how many we're pumping
35:28through, but the portions are getting pretty low pretty fast.
35:32We've got to get this pork out of the oven soon.
35:33Yep.
35:34Oh, there's no more.
35:35Yep.
35:36How long to the pork belly?
35:38Another 15 minutes, I reckon.
35:42We've got hungry people out there waiting for our pork, but it's still in the oven right
35:46now.
35:48It's not an ideal situation to be.
35:50No one wants to wait for their food.
36:09I'm just going to keep going with the fish.
36:13I'm feeling really, really proud of the food that our team have put out today.
36:17We have to put the fish on diagonal so it doesn't fall off the plate, okay?
36:21Yeah, yeah, of course.
36:22When the diners eat our fish taco, you're going to get this crisp, shattering, beer battered
36:27fish, punchy, namjim, seafood mayo, with this sweet and bitter salsa on there.
36:33We're using a black rice paper, and we're just frying up to add a crunch element on top.
36:38Yep, that's nice, Em.
36:40Every dish needs to be the exact same as each other, because consistency is really important.
36:46All right.
36:47Here you go.
36:49No worries.
36:50Okay.
36:51Purple team, Asian fish taco.
36:54That fish looks pretty good.
36:55It looks amazing.
36:56Yeah.
36:56Very appetizing.
37:15I think it's absolutely delicious.
37:19They absolutely nailed the batter on that fish.
37:22It's absolutely perfectly crispy, moist on the inside.
37:26That pineapple adds a beautiful element of sweetness and tanginess that just ties it all
37:31together.
37:32And I love a saucy taco, and it's got a good amount of mayo in there.
37:35I think the fish was done perfectly.
37:39The batter is crispy enough and very thin.
37:42I like that.
37:42And the taco, oh my God.
37:45They're very tasty.
37:46Would you line up for it, Jean-Christophe?
37:48We definitely would do, yeah.
37:49Big time.
37:50I think the strength of this dish absolutely lies in the battered fish.
37:53Yeah.
37:54Because it's still really crispy and perfectly cooked.
37:58Oh, I hate to bring the mood down, guys, but I think I got the dud.
38:01Oh, no!
38:03Yeah.
38:03My fish is severely overcooked, so unfortunately, yeah, it's really dry.
38:09Oh, no.
38:11What a shame.
38:17Oh, hell yeah.
38:19Yeah!
38:21Pork's out of the oven.
38:22Yay!
38:23Yum yum.
38:25I'm gonna get this in here.
38:26Yep.
38:27Let's chop this thing up as fast as we can and get some of these dishes back out to the
38:31hungry punters out there.
38:33Oh, yeah.
38:35We're gonna get our roti on hot, build our slaw up, and then we've got our pork belly
38:40in the middle and then our garnishes on top.
38:42Okay, these ones are good to go.
38:44Okay.
38:45I hope the punters and judges loved it, and I really hope it was worth the wait.
38:51Thank you so much.
38:52Enjoy that.
38:53Alright, so this is Blue Team's pork belly roti taco.
38:57This is the dish we're most worried about.
38:59I think the dish with the longest line was from the Blue Team.
39:02Everyone was really excited about it.
39:03They saw pork belly and they were like, yes, I wanna eat this.
39:06It looks pretty great.
39:08It looks very generous.
39:10Especially if after waiting in a long line and you see the portion is a good size,
39:15it'll make you happy instantly.
39:22Mmm.
39:23Mmm.
39:27Hey, yes.
39:29John Gustaf, what are you doing?
39:31Come on, mate.
39:33Oh, please.
39:36This is what I love to see, like the fusion of different cultures and cuisines, but it works
39:41so brilliantly.
39:42It is incredible.
39:44I mean, you've got the fattiness and the crunchiness of the pork belly, but it's balanced out by
39:49the freshness and the acidity of the slaw.
39:51Each bite makes me wanna just keep digging in for more.
39:55Flavour-wise, you can't fault it.
39:56From like that butteriness of the roti, nice caramelisation on it too.
40:01Pork belly, Aaron has nursed that thing from start to finish.
40:05There's a beautiful spice rub on it.
40:06The crackling is nicely chopped up and incorporated through the meat.
40:10And a simple slaw.
40:11Like, it's all really needed.
40:12Mmm.
40:13At the start of the cook, they were just overthinking everything.
40:16They've just simplified and put beautifully executed components on the plate.
40:21It's exciting.
40:23Honestly, in fact, I'm gonna eat it with my hands.
40:25Oh, hello.
40:26Sticky fingers.
40:27It excite me.
40:28Yes.
40:29Yeah.
40:30There he is.
40:32Get it in there.
40:33You just enjoy it.
40:34Just enjoy it however you want.
40:36Mmm.
40:37Go, go, go, go, go out.
40:39Go, go.
40:40These dishes are flying out.
40:43I cannot believe how quickly Alalu is back in the kitchen looking for more.
40:49We are feeling the pressure, yeah.
40:50The balance of this dish is crucial.
40:52You've got the coriander chutney that's really bright and spicy.
40:57You've got a date and tamarind chutney that's quite sweet and sour.
41:02And you've got a deep fried bowl.
41:05Um, can I just get these to go?
41:07Just pause, pause.
41:09I think we've met the brief of a viral food trend.
41:12We've got the cheese pull.
41:14I'm just happy to have something on the plate.
41:16There you go.
41:17Enjoy.
41:21Cute.
41:23Okay, so this is Green Team's cheese ball Guadapal.
41:29Ooh, the cheese is oozing.
41:31Wow.
41:32Okay.
41:33Some alcohol.
41:33Game on.
41:34See you at the bottom.
41:41Oh, there we go.
41:42I found the mozzarella surprise.
41:45Got a bit of a cheese pull there.
41:54I love the creativity of this dish and every time I see someone bite something and it's
41:59oozing out with cheese, I'm like, okay, I really want to try that.
42:01It's definitely tasty.
42:02It is very rich though.
42:04Yes.
42:04I do wish there was maybe something that cut through the richness a bit more.
42:08Even like a bit of a kick of a slice would be good.
42:10That sweet potato mozzarella stuffed patty is pretty bloody tasty.
42:15And also, I appreciate that they've done something that not many people would have had.
42:19Yeah.
42:20My concern is the bread is dominating the dish too much for me.
42:26The thing is, it's just carbs and there is not enough support with the chutney, the
42:32sauces.
42:33Not for you.
42:34No way.
42:36That's the last batch.
42:37Yeah.
42:38Great.
42:38We need four tortillas now, chef.
42:41Yeah.
42:42And then that's it.
42:45Looking around, everyone's frantically getting their last dishes out, but now everyone's
42:50wanting dessert, so we're starting to get a pretty hefty line at our stand.
42:54All right, I'm coming over with another for you.
42:57Jack's plating up and I'm in charge of flipping and handing them over to him.
43:01They're falling apart a little bit.
43:02They're quite delicate.
43:05Cass, don't put them on top of each other.
43:07Yeah, okay.
43:08They've just stuck.
43:08Gotcha.
43:09At least we can scrunch them and sort of hide the stuff.
43:13I'm not too stoked with how the dish is looking.
43:15It's really shifted from the initial vision we had.
43:21These crepes are probably not as stretchy as when I've made them previously at home.
43:26There you go.
43:27That's all right.
43:28All right, it's dessert time.
43:31Who's ready?
43:32Ready.
43:32Yep.
43:35Okay, so this is Yellow's Mango Pandan Mochi Crepe.
43:39It's not what I thought it was going to be.
43:41I thought that it would have been served in like a rolled cigar.
43:45I think he wanted it to eat like mango and sticky rice, so I'm going to suggest this.
43:50How about we do this, right?
43:53And then we do a bit of malt.
43:57No way.
43:58No way.
44:00No way, Sean Kristoff says.
44:02Oh, the texture.
44:04It's very soft.
44:06It's quite hard to eat.
44:08Yeah, I'm just doing the whole thing.
44:12It's not that easy either, to be honest.
44:14I've actually can't eat it.
44:34I'm going to have to go jump.
44:35Stop.
44:35All right.
44:36Yeah, I think I need a knife and fork situation as well.
44:46Interesting.
44:47To be walking around eating this is very difficult.
44:50Yeah.
44:50Imagine if you've got a drink in one hand.
44:52You just can't get this done.
44:54When I saw the sign, I was so excited.
44:56But then when you taste it, it just falls apart.
44:59Yeah, missed the mark slightly on that one.
45:01Sophia, me and you talked about how we wanted it to stretch
45:04and we'd be able to like pull it like a mochi, which is like what's fun about the texture.
45:08But they've made the batter thinking they could just swap out the milk for coconut
45:12and it's put too much fat into it.
45:14And so it's stopped the water from going in, which is what creates the stretch.
45:19If you're selling me mochi, there needs to be a mochi like texture.
45:23Yeah.
45:24You want that like chew.
45:26I think we're all a little bit underwhelmed because there's so much anticipation about
45:30this.
45:31Because when you read mango, a pandan, mochi, crepe, you're like, oh, we're on.
45:38Woohoo!
45:39We're done, we're done, we're done, we're done.
45:40Time's up and I had so much fun.
45:43This is 100% the most fun I've had in the MasterChef kitchen.
45:45Aww.
45:49Yeah, well done team, well done.
45:51Well done.
45:52Well done.
45:52Well done.
46:03Congratulations everyone on surviving your first epic service challenge.
46:09Done.
46:10Done.
46:11And now, someone that we want you to formally meet.
46:14Shut up.
46:16An absolute expert on all things viral food.
46:20Let's give it up for Lily Wen.
46:22Woo!
46:26Lily Wen pops up all the time when I'm scrolling, always reviewing food, especially around Melbourne,
46:30that's where I sort of know her from.
46:33I absolutely loved the creativity of the dishes that you put out there.
46:37I can't wait to share some of your food to my followers and I'm sure I'm going to see a
46:41lot more of you guys and what you guys do.
46:43So, you should be really proud of yourselves.
46:45Woohoo!
46:49We asked you to bring us one perfect dish.
46:52A dish that could be the next viral food sensation.
46:57There were two teams that really stood out.
47:04Orange team, congratulations!
47:09Oh my God!
47:11The dumpling skin to a starter was really clever.
47:14And the rendang was a flavour bomb.
47:18Yes.
47:20The next team had us worried.
47:24But the pivot paid off.
47:29Congratulations, blue team!
47:37Congratulations, orange and blue team.
47:40You'll be cooking in tomorrow's immunity challenge.
47:43And trust me, it is a challenge you want to win.
47:47Because there is a big advantage up for grabs.
47:52This is going to be a battle tomorrow.
47:54So good night.
47:56Hey, everybody!
47:59Oh my God!
48:02Tomorrow night, this is No Ordinary Immunity.
48:08I love shiny things.
48:13I would love that on my apron.
48:15And this is No Ordinary Guest.
48:22What's under here absolutely blew up for me online.
48:25I didn't have any idea it was going to go so viral.
48:29Oh!
48:32Oh my God!
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