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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 seven
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
22:16have 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
25:55oh wow
25:58oh my gosh, where is everyone lining up at?
26:02Hey guys, I am at the MasterChef Garden and oh my gosh, we have one two three four five six
26:09lines running right now
26:11Gosh, there's so many people here
26:18Look at that if I press that look look you want me to show you good
26:24So you're gonna end up with some lumps into a piece of bread with your chutney
26:30Do what you want?
26:33I feel like I can't just stand here and do nothing. So I just need to assert myself
26:37So we need more normal potatoes less sweet potato. Let's get this done. We need to get the cheese in
26:43it
26:43We need to figure out how we're gonna get this on the plate
26:45So where are we at with the potatoes? So we've got the potatoes already mashed up fabulous
26:51We are pulling back on the sweet potato. We're still gonna add a little bit in there, but it's gonna
26:55be mainly white potato
26:57We started off with more sweet potato. We've just been told to do less which is we have overall less
27:01filling
27:02So what's up here cheese more cheese cheese, okay?
27:07All we can do is make the potato balls smaller and fill them with cheese
27:14Lots of cheese
27:16Okay guys, you are running out of time
27:1910 minutes left before the service
27:25We've got people to serve and we've got nothing to serve them
27:28Roll them, roll them, roll them
27:33That's amazing. I love rendang
27:36They're nice, aren't they?
27:38I must have owned a fish and I must have been a Greek. Yeah
27:43Looking good. We're gonna try one all together now see how it goes. We should probably taste our dish as
27:47a whole
27:47We put our fish our salsa and our sauce with the taco shell
27:52Do you guys want to take a bite?
27:55Fish is nice
27:57Mate, that's not bad
28:00Tasting good
28:01Tasting good
28:03Could you throw me some please?
28:05Get it together! Five minutes till service!
28:08Come on!
28:09Round our one please!
28:15These look unreal Luke. You are the goat
28:19Five minutes till service starts. We need to set up a production line
28:22What's the dish called?
28:24Crying tiger beef. What's the dish called?
28:26Crying tiger beef tacos
28:29I'm gonna do the beef
28:30I throw it in the cornflour
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
28:55And 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, I need six
29:07Keep going guys, keep going
29:09We are working overtime now
29:11To bring this dish together
29:13If we're gonna get a dish on the plate
29:15We need to just
29:17Beast mode
29:19Dot, they're already ready
29:21You can dip them and fry them
29:23Final chicks, one minute to go
29:32Let's go
29:34You wanna 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
29:42Is gonna puff it up beautifully
29:43We're just gonna portion out all the pork
29:46And then build from there
29:47So we've got the roadies going, we'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 masses
30:0110
30:019
30:028
30:037
30:046
30:065
30:074
30:083
30:092
30:101
30:11That's it
30:12That's it
30:13That's it
30:14Love everybody
30:17Love your work
30:18Love your work
30:26The Masterchef Garden is pumping
30:28Pumping
30:29It is absolutely packed in here
30:32And of course we're joined by our very special guest
30:35Who's been secretly hovering out here in the garden
30:38Lily Huen
30:39Thank you
30:40It's been fun being like a little secret spy
30:42And like sussing out what people like
30:43How many followers have you got now?
30:46Um, I think just over 9 million
30:48Oh
30:50Crazy
30:52I'm doing what I absolutely love
30:53Like I'm eating, travelling and
30:56Sounds terrible
30:56Sharing my thoughts
30:58What a bad job eh?
31:01These look so good Annabelle
31:03Thank you
31:04Amazing
31:05Amazing
31:06We need to put a nice heap of the pork rendang
31:09On each to start up and then pineapple and cucumber
31:13Salsa
31:13Finished with some toasted coconuts and pepper lime on top
31:16They taste epic, I'm so happy
31:19Thank you
31:20Fantastic
31:23There are so many people out there
31:25Hello
31:27Oh my god, thank you all for lining up
31:29These tostadas were flying, they went so quick
31:32Make sure you squeeze a little bit of lime zest on it too
31:34It's pretty cool that we're actually getting to feed people other than the judges today
31:37We'll be back very, very soon
31:39Not too long
31:40Thank you
31:40Guys
31:41I'm excited
31:43Okay
31:44This is orange teams
31:45Pork, rendang, tostada
31:47And oh my gosh they look good
31:50They look so enticing don't they?
31:52If I saw that walking around at a festival
31:54Yes
31:54I am hunting it down
31:55Yeah
31:56Cheers
31:58Oh I'm scared
31:59Yeah
32:00Oh la la la, 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
32:17Mmm
32:17First bite I was hit with that crunch
32:19And then you sink your teeth into the pork rendang and it's absolutely 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
32:35Mmm
32:36It's just got such an amazing shattering quality
32:39Yes
32:39But it matches the robustness of that renda
32:42Yep
32:42It's quite a light renda
32:44So it's quite saucy and the meat is cooked perfectly
32:47Like the viral factor too just of the name
32:50Pork rendang tostada
32:51You're like I know that should be good
32:53Yeah
32:54I need to try that thing
32:55Yep
32:59Get more beef ready Grace
33:00Yep
33:02Service is up, I am on the beef
33:05I'm gonna 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
33:23This looks unreal
33:25We're gonna keep it on the dressing
33:27So we're not gonna run out, yeah?
33:30There should be enough but obviously, enough but not being, just telling me if I've stinted
33:34That one's probably a bit stinted
33:35Yeah
33:36Are you busy? I can take these out of you
33:3890 seconds I'm down there
33:39Righto
33:39We'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, let'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
33:56And I've never done tortillas before
33:59But I feel like I'm definitely in with a shot
34:01There you go, get him on the hot
34:02Thank you
34:02Cheers, thank you
34:03No worries lads, it's a beautiful day isn't it?
34:05Hi guys, this is Red Team's crying tiger beef taco
34:09What are we thinking of the look?
34:10It looks pretty good
34:11Yeah
34:13Let's do it
34:30That tortilla is insane
34:32The fact that Luke's done that from scratch is so good
34:36Then we get on to the filling
34:38My beef, you taste that nice marinade through it
34:41Fresh herbs great, cucumber pickle really tasty
34:44I just wanted some sort of sauce
34:46Yeah
34:46It feels like it needed a little bit of fat or zing
34:50Just to carry everything through
34:52The one bit of meat that was drenched in sauce for me
34:55Was by far my favourite mouthful
34:56Yeah, which is such a bummer because I really see the vision here
34:59The flavours are great
35:01I do like the freshness of the herbs
35:02And 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
35:14Lydia's gone out
35:15She's taken some plates
35:16And then she's just come straight back pretty much
35:19You just have to focus on pumping them out
35:21Yeah, we got a dozen portions
35:23Yep
35:23It's just like not enough
35:25I'm keeping an eye on the pork
35:26And I'm kind of keeping an eye on how many we're pumping through
35:28But 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 one more
35:35Yep
35:36How long's the pork belly?
35:38Another 15 minutes I reckon
35:42We've got hungry people out there waiting for our pork
35:44But it's still in the oven right now
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
36:12Vinnie, you are smashing that mate
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
36:21When the diners eat our fish taco
36:24You're going to get this crisp, shattering, beer battered fish
36:28Punchy Namjim seafood mayo
36:29With this sweet and bitter salsa on there
36:33We're using a black rice paper
36:35Then we're just frying up to add a crunch element on top
36:38Yep, that's nice, Em
36:39Every dish needs to be the exact same as each other
36:42Because consistency is really important
36:46All right
36:47Here you go
36:48Thank you
36:49No worries
36:49Okay
36:50Asian fish taco
36:54That fish looks pretty good
36:55It looks amazing
36:56Very appetizing
37:15I think it's absolutely delicious
37:18They 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 together
37:31And 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, I like that
37:42And the taco, oh my god
37:44They're very tasty
37:46Would you line up for it, Jean-Christophe?
37:48We definitely would do, yeah, big time
37:50I think the strength of this dish absolutely lies in the battered fish
37:53Yeah
37:54Because it's still really crispy
37:55Yeah
37:55And perfectly cooked
37:57Oh, 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, it's really dry
38:09Oh, no
38:11What a shame
38:17Oh, hell yeah
38:19Yeah
38:20Yeah
38:21Pork's out of the oven, yay
38:23Yum yum
38:24I'm gonna get this in here
38:26Yep
38:26Let's chop this thing up as fast as we can
38:29And get some of these dishes back out to the hungry punters out there
38:33Oh, yeah
38:34We're gonna get our roti on hot
38:36Build our slaw up
38:38And then we've got our pork belly in the middle
38:40And then our garnishes on top
38:42Okay, these ones are good to go
38:44Okay
38:45I hope the punters and judges loved it
38:48And I really hope it was worth the wait
38:51Thank you so much, enjoy that
38:53Alright, so this is blue team's pork belly roti taco
38:57This is the dish we're the 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
39:09Especially after waiting in a long line
39:11And you see the portion is a good size
39:15It'll make you happy instantly
39:22Mmm
39:27Hey, yes
39:36This is what I love to see like the fusion of different cultures and cuisines
39:41But it works so brilliantly
39:42It is incredible
39:44I mean, you've got the fattiness and the crunchiness of the pork belly
39:48But it's balanced out by the 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
39:59Nice caramelisation on it too
40:01Pork belly, Aaron has nursed that thing from start to finish
40:04There's a beautiful spice rub on it
40:06The crackling is nicely chopped up and incorporated through the meat
40:09And a simple slaw
40:11Yeah
40:11Like it's all it 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
40:22Honestly, in fact, I'm gonna eat it with my hands
40:25Oh, hello
40:26Sticky fingers
40:27It excites me
40:28Yes
40:28Yeah
40:29There he is
40:31Yes
40:32Get it, man
40:33You just enjoy it
40:34Yes, dig it
40:34Just enjoy it however you want
40:36Mmm
40:37Go, go, go, go out
40:39Go, go
40:40These dishes are flying
40:42Out
40:43I cannot believe how quickly Alalu is back in the kitchen looking for more
40:48We 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
41:06Can 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 pool
41:13I'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
41:41There we go
41:42There we go
41:43I found the mozzarella surprise
41:45Got a bit of a cheese pool there
41:54I love the creativity of this dish and every time I see someone bite something and it's oozing out with
42:00cheese 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 even like a
42:08bit of a kick of a slice would be good
42:09That 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
42:25The thing is it's just carbs and there is not enough support with the chutney, the sauces
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
42:41And then that's it
42:45Looking around everyone's frantically getting their last dishes out but now everyone's wanting dessert
42:51So we're starting to get a pretty hefty line at our stand
42:54Alright I'm coming over with another for you
42:56Jack's plating up and I'm in charge of flipping and handing them over to him
43:01They're falling apart a little bit, they're quite delicate
43:05Ah Cass don't put them on top of each other
43:07Yeah okay
43:07They've just stuck
43:08Gotcha
43:09At least we can scrunch them and sort of hide
43:11Yeah
43:12The stuff
43:12I'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, that's alright
43:28Alright, it's dessert time
43:30Who'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
43:45Yeah
43:45I think he wanted it to eat like mango and sticky rice
43:48So I'm gonna suggest this
43:50How about we do this, right?
43:52Okay
43:53And then we do a bit of malt
43:57No way
43:58No way
43:59No way, Sean Kristoff says
44:02Oh the texture
44:03It's very soft
44:06It's quite hard to eat
44:08Yeah, I'm just doing the whole thing
44:09Yeah, I'm just doing the whole thing
44:12It's not that easy either to be honest
44:13I've actually can't eat it
44:33I'm actually can't eat it
44:47Yeah
45:12Interesting
45:13There's too much fat into it
45:14Mmm
45:15And so it stopped the water from going in
45:17Which is what creates the stretch
45:18Right
45:19If you're selling me mochi
45:21There needs to be a mochi like texture
45:23Yeah
45:24Yes
45:24You want that like chew
45:26I think we're all a little bit underwhelmed
45:28Because there's so much anticipation about this
45:30Because when you read
45:32Mango with pandan mochi crepe
45:34Yeah
45:34You're like
45:35Oh, we're on
45:36Yeah
45:38Woohoo
45:38We'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
45:49Woo
45:50Well done team, well done
45:51Well done
45:52Well done
45:53Thank you
45:54Woo
45:55Woo
45:56Woo
45:56Woo
45:57Woo
45:57Woo
45:57Woo
45:58Woo
46:02Congratulations everyone on surviving your first epic service challenge
46:07Woo
46:08Woo
46:09Woo
46:09Woo
46:11and now, someone that we want you to formally meet
46:14Woo
46:15Woo
46:15An absolute expert on all things viral food
46:19Let's give it up for Lily Wynne
46:22Woo!
46:23Woo!
46:27Lily Wynn 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
46:41a lot more of you guys and what you guys do.
46:43So, you should be really proud of yourselves.
46:45Woo!
46:49We asked you to bring us one perfect dish.
46:53A dish that could be the next viral food sensation.
46:57There were two teams that really stood out.
47:04Orange team, congratulations!
47:06Woo!
47:07Nice!
47:09Oh, my God!
47:09Oh, my God!
47:11The dumpling skin to a starter was really clever, and the rendang was a flavour bomb.
47:18Yes.
47:20The next team had us worried, but the pivot paid off.
47:29Congratulations, Blue Team!
47:31Woo!
47:34Woo!
47:35Woo!
47:35Woo!
47:36Woo!
47:36Woo!
47:38Congratulations, Orange and Blue Team!
47:40You'll be cooking in tomorrow's Immunity Challenge.
47:43And trust me, that it is a challenge you want to win.
47:47Because there is a big advantage at four grams.
47:52This is gonna be a battle tomorrow.
47:55So good night.
47:56Yay, everybody!
47:58Oh, my God!
48:01Tomorrow night, this is No Ordinary Immunity.
48:08An immunity event!
48:11I 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.
48:31Oh, my Lord.
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