Get ready for an electrifying episode of MasterChef Australia Season 18 Episode 14! The competition heats up as aspiring chefs face a series of demanding challenges designed to test their culinary prowess and creativity.
Witness incredible skill and innovation as contestants delve into complex techniques and present dishes that push the boundaries of flavor. The pressure is on to impress the discerning judges and secure their place in this prestigious cooking competition.
Discover the strategies and inspirations behind the standout creations. This episode offers a fascinating glimpse into the world of professional **cooking** and the dedication it takes to excel at the highest level of **culinary arts**.
Prepare to be inspired by the passion, resilience, and sheer talent on display. Whether you're a seasoned foodie or a curious beginner, this MasterChef Australia episode promises an unforgettable gastronomic journey filled with suspense and delicious **food**.
#MasterChefAU #CookingCompetition #CulinaryArts
Witness incredible skill and innovation as contestants delve into complex techniques and present dishes that push the boundaries of flavor. The pressure is on to impress the discerning judges and secure their place in this prestigious cooking competition.
Discover the strategies and inspirations behind the standout creations. This episode offers a fascinating glimpse into the world of professional **cooking** and the dedication it takes to excel at the highest level of **culinary arts**.
Prepare to be inspired by the passion, resilience, and sheer talent on display. Whether you're a seasoned foodie or a curious beginner, this MasterChef Australia episode promises an unforgettable gastronomic journey filled with suspense and delicious **food**.
#MasterChefAU #CookingCompetition #CulinaryArts
Category
🎥
Short filmTranscript
00:00And we have a team challenge!
00:02The garden looks so good!
00:03Looks so good!
00:05Okay!
00:10Good morning everyone!
00:13I feel like a school teacher!
00:15Good morning Miss Poe!
00:18I hope you're all feeling well rested
00:20because it's time for
00:22your first
00:24service challenge!
00:28This garden is going to be filled
00:31with hundreds
00:33of hungry diners!
00:36Oh my god! I am so
00:39excited! We are going to be
00:41serving people today and
00:43I feel like wow!
00:45This week we're celebrating
00:47viral food wonders
00:48and nothing goes viral quite like a good
00:51old-fashioned pop-up restaurant
00:55Pop-ups are usually
00:56doing something simple but doing it really really well
01:00When I think of a pop-up
01:01I want something that's exciting, something
01:02that's going to taste good and something that's worth
01:05lining up for
01:06We want you to create the next
01:09viral food sensation
01:11The kind of dish that people line up
01:13for, snap photos of
01:14and post about
01:16Each team only needs to
01:19come up with one perfect
01:20dish
01:23You'll be cooking in six teams
01:25of three
01:27With the top two teams
01:28getting the opportunity to compete in tomorrow's
01:31immunity challenge
01:32with our Leona
01:34Let's get you into teams
01:35Okay, let's go viral!
01:37Let's go viral!
01:39Yay!
01:43I'm on the orange team with Jackie and Annabelle
01:46I've got two people who are amazing
01:48coach, really enthusiastic
01:49and I think we're all raring to go today
01:53In just two hours
01:55there will be hundreds of diners
01:57lining up to try your dishes
01:59You have until then to design
02:02prep and cook a dish
02:03worthy of going viral
02:06The diners
02:07aren't the only ones that you need to impress today
02:10We have one of the most influential social media reviewers
02:15in Australia
02:16joining us
02:17We won't be introducing you to them
02:20until after they've tried your food
02:22Oh!
02:24No way!
02:25What?
02:26That is nerve wracking
02:28Who are they?
02:30It's very exciting to get a real influencer's view on our food
02:37This is everything I ate in New York City, Lisbon, Switzerland, Florence
02:41Hi, I'm Lily
02:42I started posting videos of my favourite food spots
02:45The prawn was super meaty and plump with a natural sweetness
02:48and that led me to find my passion for exploring the best food around the world
02:53Wonderful recognisement
02:55Are we all ready?
02:56Yeah!
02:58Well head inside your top shots now!
03:02Yeah!
03:03Oh my god!
03:04I have to run upstairs!
03:06No!
03:08Alright team, let's go!
03:11Pen of paper, pen of paper
03:13First service challenge of the season
03:15We're ready to smash it
03:16Let's go
03:16I was thinking a bit of tacos
03:18My idea was we'd do like a burger
03:21What about barn me birria?
03:23Barn me birria
03:28We're all sort of thinking different things and no one's really budging
03:33It's so hard
03:36Team captain
03:37Team lead
03:37No, who?
03:38Me?
03:39I'm down, yeah
03:40Hannah put her hand up to become captain
03:42And we wholeheartedly agreed on that
03:45Yeah
03:46Let's throw our ideas out there
03:47Pork belly and bao
03:48Pork belly, bao
03:49Yep, pork belly, bao
03:50With a Thai slaw
03:50There's a thing, it's shaped like a cone and you put your whatever filling is between the two bristles
03:56That becomes your actual cone like a stuffed cone of bread
03:58And then you put your salad and your sauces in the centre
04:02This idea was something I've seen on social media
04:06With some mincemeat and bit the bread
04:09What if we did like your filling in the roti?
04:11Pork belly though
04:11But how minced?
04:13No, we're going to do it crispy south, roasted
04:15How are we getting it squashed between the bread?
04:17It won't be squashed, we'll just cook the roti and turn it into a cone and then stuff it
04:20So we've got pork belly, coriander, slaw, roti
04:23Yeah
04:24I think our flavours are really strong
04:25I think we need to figure out the construction of our dish
04:28We're just going to start making the elements and we will deal with the construction later on
04:36Remember, you're prepping for hundreds of people
04:39What are you looking for?
04:40Mangoes
04:42Mangoes?
04:42Are you going on dessert?
04:44We are
04:44I stepped up into the team captain role and we're going to do pandan mochi crepe
04:49In like a mango sea rice style
04:51You've got everything, you've got the palm sugar
04:53Picking a dessert today definitely has a little bit of strategy behind it
04:56I've got four things of butter I think
04:58It doesn't look like many other teams who would have everybody comfortable doing a dessert
05:02So we think we're not the only dessert team
05:07Shall I just get slower ingredients?
05:09What are we going to pickle?
05:12The energy is high in there
05:14Oh, that's heavy
05:15And I think everyone's just absolutely pumped to get out here
05:18And feed the absolute masses with something that could go viral
05:23If you want to see something impactful today is not a day to be doing anything subtle
05:28It has to be delicious
05:3099 times out of 100 something goes viral because someone films it and says
05:34This is bloody delicious, you have to come and try it
05:37But then they have to back it up as well
05:38It has to be delicious every time somebody goes to try it
05:42I think also importantly I don't like queuing but I don't mind to stay on the line
05:46Yeah, 100% as good as something sounds
05:48If you don't get it in your mouth in a very very quick amount of time then it just goes
05:54nowhere
05:55That's all right
05:56Who is my team captain?
05:58Hey guys
05:59I'll be captain if you want
06:00All right
06:00Vinny is our team captain right now
06:02Okay, let's go
06:03I'm on the purple team
06:04I'm with Petro and I'm with Emily
06:06Scales tortilla press
06:08We're going to make a fish taco with Asian and Thai inspired flavours
06:13So this dish is going to wow the diners today because it's going to be really punchy, really flavourful
06:17And it's going to have lots of wow factor to it
06:21Petro is going to make blue corn tortillas
06:24We've got some flat head which is going to be in a beer batter deep fried
06:28So it's going to be nice and crispy
06:29We'll do heat
06:30Yeah
06:31Then Emily's got this idea of a Namjim seafood mayo
06:35And then just to tie the whole dish together
06:37We're going to have a charred pineapple and cucumber salsa
06:40How spicy do we want the Namjim?
06:43It's fairly spicy
06:44But you can really tailor it to however you want
06:47I trust you guys
06:49How you going Petro?
06:50Yep
06:50Tastes good?
06:51I'm going to get into the zone now
06:53Our tortillas are looking really really cool with that coloured corn
06:56So Petro is weighing out and portioning each ball perfectly and getting them ready to be pressed
07:02This means that every taco is going to be the same size
07:04And they're all going to cook evenly and be the exact same thickness
07:07I've got a whole bunch of balls at about 50 grams each
07:10And they should be large enough for a good serve
07:16Don't mind the taco idea
07:17We could do it like
07:18Would you like Crying Tiger tacos?
07:20I love that idea
07:21Okay
07:22I like that more
07:23Oh my god
07:24Okay, alright, we're back
07:25Okay, do lots of pickles
07:26Yip jang
07:27Yep
07:28Keep it really bright and fresh
07:30So we're basically taking Crying Tiger, which is a Thai beef salad
07:34And sort of just mixing it with a taco
07:36A corn tortilla on the bottom
07:38We'll have a pickled chilli, perp salad
07:43Do we make our own tortillas?
07:45I think so
07:46But I'm just thinking
07:46Are you confident though?
07:47Because they can be really hard and finicky
07:49I'd be keen to do it
07:50I'm happy to give them a crack
07:51You do it, you do it
07:51Yeah
07:52Luke's feeling like
07:53We want to be able to use the time to make every element of the dish
07:57Can I be touched with the beef?
07:59If you want, yeah sure
07:59Oh, thanks
08:00We're you at your captain
08:02Okay
08:02The boys want me to be team leader today
08:05Red team
08:06Oh hi
08:06What's going on in here?
08:07We got a skipper?
08:08Yeah
08:09Yeah, you're talking to her
08:10Grace, what are you going to make?
08:12We are doing a Crying Tiger beef taco
08:15We're going really like juicy, bright, spicy, tangy, punch you in the face sort of flavors
08:22How spicy are we going Pat?
08:23Because remember you're cooking for the masters here
08:25It'll have the lip tingle without the burning ring of fire
08:28Oh okay
08:29That's a great way to write it
08:30Perfectly said
08:31Luke is on the tortillas
08:33Looking around there's going to be a couple of tacos out there
08:37The tortilla on a taco is the most important thing
08:40100%
08:41So if you can nail that element better than your competitors then you're ticking a box
08:45You want that shot at immunity
08:49I've been landed on making tortillas
08:50And I'm very excited but there is definitely alarm bells going off in my mind
08:55If you can dominate these tortillas
08:57That is going to be the biggest thing we can get
08:59Do I know how to make tortillas?
09:00I've watched online someone make tortillas before
09:03Have I made them?
09:06I won't comment on that
09:09How are they going?
09:11Don't tell Grace, I've only ever watched someone do this
09:13I'm not 100% sure what the key to a good tortilla is
09:15I'm just going by eye and feel
09:20Vibes are good?
09:25He didn't answer
09:26Luke, are vibes good?
09:28Yeah, yeah, vibes are good
09:34It's a bit spicy but this is going to go on the pork meat
09:36I'm going to put some kimchi seasoning on it too
09:38Our dish today, we're going with a roti, Asian slaw, crispy pork belly
09:43We have a clear concept for our dish in terms of flavours
09:46But the delivery method of it, we're still trying to figure out exactly how that looks in plates
09:51We're thinking we're going to serve it like a cone
09:52We're going to have a roti, we're going to cut it in half
09:54And we're going to stuff it with all our flavours
09:56So we're going to get crispy pork belly on
09:59A chilli oil, a slaw, and then our garnishes
10:02Lydia suggested the idea of the cone based on something she's seen on social media
10:08Hannah, official team captain
10:10Yeah, official team captain
10:11What's blue team on?
10:12And we're going to do a crispy pork belly roti
10:16That sounds like something delicious but I don't know what it is
10:19I don't know what it is either
10:22Lydia came up with the idea where you kind of smash everything into your breads
10:26And then wrap it into a cone and so the reveal happens when you eat it
10:32Still don't get it
10:34It's not going to work
10:35Yep, okay
10:37We don't really know what the dish is
10:38You guys are well overthinking this
10:40Yeah, yep
10:40You're taking the viral part and trying to reinvent the wheel totally
10:45Into something that no one's ever seen before
10:49You guys have some serious thinking to do
10:52Yeah
10:52And you're running out of time
10:54Okay
10:55Alright, so we changed the bread
10:59We need to go back to the drawing board
11:01And just make sure we have a really clear concept of a dish
11:07So worried
11:19So we changed the bread
11:21Should we just get bit the bread?
11:23It's more hidden
11:24It's hidden in there
11:24And then it's toasted
11:26It's hidden in there
11:27I feel it's too thick
11:28I feel it's too thick too
11:31It's too thick
11:53Pork belly
11:53Garnish
11:55Grinzel
11:55And then just rely on the flavour
11:57Get the flavours happening
12:00Now that we're all on board with this
12:01We're going to do a pork belly roti taco
12:05Is this actually going to be the best thing for our team?
12:07Because we can get all on the same page
12:10And just like go straight ahead from there
12:12It's time to lock in and speed up
12:15It's time to lock in and speed up
12:15Because you've already had 45 minutes
12:17One hour and 15 minutes of service
12:19Come on
12:20Let's go
12:26Three teams
12:26One potato and one sweet potato
12:28Green team
12:30We've got Karnika and Aloha and myself
12:33We are making a sweet potato and mozzarella vada pav
12:36Indian street food
12:38And we're swapping it out by using sweet potato
12:40It's something I had in the UK that I absolutely love
12:43It's a beautiful bun with a potato fritter
12:46Lots of yummy chutneys
12:49Taste wise it is sensational
12:52And we're adding in some mozzarella cheese in the middle
12:54So it has that gooey, viral, cheesy pool
12:58That mozzarella cheese pool
12:59That's a little theatrical element
13:02That's really going to set us apart from everyone else
13:05Even though I've come up with this dish
13:06We need someone to lead the ship that knows the flavours
13:09You're the captain aren't you?
13:12That is yours
13:13No, you do the captain
13:14You're good at this
13:15Oh my god
13:16Why do you want me to be the captain?
13:18Because you're good
13:20I got chosen as a captain
13:21I feel it would have been better for Dot to be the captain
13:25Because it's like her idea
13:28Dot's doing the buns
13:31Kolaulu's on the potatoes
13:33I'm onto chutneys right now
13:34So I'm going to do the mint
13:36And then I'm going to hop onto my tamarind and date chutney
13:39I am feeling a little bit pressure of being in charge
13:42I feel like there's a lot of pressure on my shoulders right now
13:44Because I've got to do the chutneys
13:46I've got to do the flavours
13:47I've got to toast on the spices
13:49You need to explain to me what this dish is
13:51I don't know what it is
13:51Imagine a burger
13:53Inside goes a potato patty
13:55But it's an Indian burger
13:58And it gets really hectic
14:00When you're trying to explain everything
14:03How many pineapples do you reckon we need?
14:05Maybe like six?
14:07I'm on the orange team with Jackie and Annabelle
14:10We've decided on making pork rendang tostadas
14:12By default I have to be the leader today
14:15Because the rendang is my dish
14:17And the recipe is sitting in my head
14:19So we're going to have a pork rendang
14:22Sitting on top of a tostada that's made from dumpling wrappers
14:26And we're going to have a pineapple and cucumber salsa on top
14:28Mixing different cultures and backgrounds is trending right now
14:32One of the main things was Annabelle suggesting
14:35Using the dumpling wrappers to make tostadas
14:38So that was a fantastic idea as well
14:40Who doesn't love a good rendang?
14:42So the aim is to make a banging rendang today
14:45So currently I'm working on the rendang paste itself
14:48Frying it down
14:49Spicy, I can taste that in my eyeballs
14:52I'm crying
14:54I will try to pack enough of a punch
14:57To have that spiciness come through
14:59You ready?
15:00But not something that will blow your head off
15:05We'll balance it out
15:06And spicy
15:07And then spicy
15:07If I was Malaysian
15:09Nah it's good Min
15:10I appreciate it but I'm a white girl
15:13Do you know if anyone else is doing desserts?
15:16I don't know
15:17Not that I can see
15:18I'm on the yellow team
15:19I've got Lucy and Jack
15:20So really stoked with my team
15:23We all like cooking dessert
15:24Looking around looks like we're the only team doing dessert
15:28So I think that might play in our favour today
15:31Hello yellow team
15:32Hello how you going?
15:33Who's the boss?
15:34I think I am
15:34This guy
15:35Tell us what you're making
15:36So we're going to do pandan mochi crepes
15:37And we're going to do the Thai sticky rice style
15:40So we're going to have pandan in the crepes
15:42And they should have that really nice
15:43We're using glutinous rice flour
15:44Yes
15:45So they have that nice like bouncy mochi texture
15:46Yeah
15:47And just do a whole bunch of like really nice fresh mangoes on the side
15:50We've got a salted coconut cream to go with it as well
15:52Like real heavy on the salt
15:53I think this is a really clever dish
15:54I feel like it's fun
15:56I think you've got it in bar
15:59Lucy's going to be doing the coconut cream
16:01And then Jack is on the coconut crumb
16:04You can already smell like coconut
16:05Yeah
16:07I'm going to take care of the crepe batter
16:08I've made a similar sort of mochi crepe before
16:10Using glutinous rice flour to get that real sort of stretch
16:13And so you can cook your flour
16:15A screen from the pandan
16:17So I think we've got a lot of good stuff going here for a viral dish
16:20Do you know making cleanse was my first job?
16:23Yeah, I know
16:23Yeah
16:23You know?
16:24Yeah, yeah, yeah
16:26I can't wait to see you doing it
16:28The pressure will be on today
16:30He's going to be watching me the whole time
16:31But I'm pretty confident making the crepes
16:37Oh my god, I'm so excited
16:38There are some amazing sounding dishes out there
16:40I'm going to start with yellow team
16:42They're doing a mochi pandan pancake
16:45I think it's going to be amazing
16:47I really hope it does that thing where you bite into it
16:48And it's like
16:49Yeah, yeah, yeah, totally
16:51Green team is having a little bit of an Indian masterclass
16:54Alright, Parnik is going to town
16:56So they're doing a butter pa
16:58It's usually done with potato
16:59But Dot wants to do half potato, half sweet potato in the patty
17:02And then they're doing a milk bun
17:05Red team started off a bit on the back foot
17:07And eventually they came to a crying tiger beef taco
17:10Sounds delicious, simple enough
17:12They can get that meat really tender
17:14But Luke is making all the tortillas from scratch
17:17That's a lot of work
17:18It is
17:19And there's not a lot of time until hundreds of people walk through the MasterChef garden
17:23This is going to be interesting
17:29Communication is key
17:30You only have one hour to go
17:39All right
17:40You all right, Petro?
17:41Yep
17:41I think
17:47That's all right
17:47Just keep going
17:50We're doing it
17:51We're doing it
17:51We're doing it
17:51Kind of like a Thai taco
17:52With sort of fresh zingy flavours
17:55I'm doing something that I've done many times
17:58I'm very nervous
17:59Andy came over and said
18:00This is like the integral part of the dish
18:01And it all kind of fries on the tortilla
18:05I'm going out on a bit of a wing
18:08So we'll see how it goes
18:11The tortillas aren't quite rolling like I was after
18:13They are not rolling as thin as I'd want
18:16So I'm having to individually roll each one out
18:17Which is just taking a little bit longer
18:19I've got this press going
18:20I'm rolling them out
18:21I'm trying to cook them at the same time
18:23It's just chaos
18:24Luke, how many tortillas do you reckon you've got?
18:27I've got about seven at the moment
18:28How many?
18:30Seven
18:30Seven
18:31I need to get hundreds of tortillas done for these punters
18:36And I've only got an hour left
18:38And it's kind of like alarm bells that were ringing really badly in my head
18:53We're going to need another person on that
18:55Yeah, when this salad's done I'll go and help him
18:58But if you want to go over now
18:59I can take over to the salad
19:01Because I'm going to be doing the dressing anyway
19:02Let's do it
19:03Yeah, because it's more important
19:04Yeah
19:04Alright Luke, I'm going to set up on this side
19:08We're going to have to go all hands on deck
19:10So I'm going to jump on tortillas with Luke
19:13We basically just need to punch out a million tortillas
19:19Mango! I need to taste it actually
19:21We're going to do a mochi crepe
19:24So it should be nice and stretchy using gluttonous rice flour instead of your regular flour
19:28Mmm
19:28We're just prepping the mango now
19:30The crumb is pretty much done
19:33Jack and I really need to get started on these crepes
19:37We're going to do them in the pans, three at a time
19:41And then we can get a bit of a production line going
19:44Making the first few crepes is always a bit difficult
19:46I think they can sense your nervousness
19:51They're all sticking a little bit
19:54This is like, too soft
19:57You can see that they're probably a little bit too fragile
20:00That's very good
20:05We're just trying to figure out how we can fix that
20:08I'm really not too sure what's going on
20:10So I think we're just going to have to keep making the crepes
20:15We've just got to go
20:17This is where teamwork counts!
20:2030 minutes till server!
20:30Is that grill on?
20:31Yes
20:32Do you want to start them?
20:3330 minutes to go and the blue team's on track
20:35We've changed the dish from a cone to a flat taco
20:39So that the diners can wrap for themselves
20:41We've got pork in the oven
20:42Lydia's finished the slaw
20:44But we need to get the roti cooked
20:47Me and the hot plate have got a history together
20:53The first batch of pork's out
20:54And we're going to get that ready for service
20:56Awesome!
20:57Super juicy!
20:59My God, I just feel like you need to get another one on
21:01Yeah
21:02We need to make sure we've got enough to serve the hundreds of people out there
21:17Guys, it looks like there's people outside
21:21And it's a lot of people
21:23We better get moving, huh?
21:25Oh my God
21:25The garden is chock-a-block full
21:28I've never seen that many people out there
21:29And it really is intimidating
21:32You have some seriously hungry diners out here
21:3520 minutes to cover
21:36Come on, everybody!
21:41Awesome!
21:42Here we go!
21:43It's pretty gravy
21:44You know, it's never really cooked for a lot of people before
21:50The pressure cookers are done
21:53So now I'm going to put the pork run down on the stove
21:56And I'm going to start reducing the sauce down
21:59Nice
22:00Uh, looks alright
22:01I've just got to freak it down a bit
22:02Probably need to get rid of some liquid as well
22:05But the pork is falling apart, so
22:06Yeah
22:07Yahoo!
22:09Annabelle's trying to get all the tasadas ready
22:11Woo!
22:12All we need to do is deep fry the dumpling wrappers to crisp it up
22:16And I think it'll form a perfect plate to put the rendang on top
22:19And just be able to put it in your mouth
22:21It like, holds up really well
22:22Fries up really quickly
22:23And kind of is like, perfect for a purpose
22:28I'm really interested to see how the pepper are doing
22:30It's either going to make me feel terrible
22:31Or will they just feel bad about it?
22:32Well, don't look now then
22:33If it's going to make you feel terrible, don't worry about it
22:35We are going to do a crying tiger beef topper today
22:38Luke and I are still going on the tortillas
22:40We've really picked up the pace
22:42We've got nearly a hundred tortillas, which is awesome
22:45Like, this flow state
22:46And then this is what Grace and I have here right now
22:52So today we are making a barapao
22:54Think of that as Indian burger
22:57It's a very popular street food in India
22:59We are doing a different kind of idea in terms of the traditional dish
23:03We've decided, instead of potatoes, let's combine sweet potatoes and potatoes
23:08And create a cheeseful moment inside the patty
23:14Potatoes, what's happening with potatoes?
23:15What do we need to do with them?
23:16Where do we need the potatoes to go?
23:17What's happening with potatoes?
23:19Hola, have you done the potato cake yet?
23:21It's in progress
23:22In progress?
23:23Yeah
23:25Should we start that now?
23:26Should we start making patties now?
23:27Yes, yes, yes
23:27So you are grating the sweet potatoes?
23:30Yes
23:30Have you done it before with sweet potatoes?
23:32So it's like sweet potato and potato mixed together
23:35That's why I got that
23:36My concern is the texture
23:38Okay
23:39So you're going to make sure there's not too much humidity coming from the sweet potatoes
23:42Okay
23:44Look at that
23:44If I press that, look, look
23:46Do you want me to show you?
23:49You're going to have to put some lumps into a piece of bread
23:51Yes
23:52With your chutney
23:53Is that what you want?
23:55I've started to feel a bit worried
23:57As a captain, I'll be responsible for something
24:00What if it actually does not come together?
24:03Oh, no, no, no, no
24:16Oh, wow
24:20Oh my gosh, where is everyone lining up at?
24:24Hey guys, I am at the MasterChef Garden
24:27And oh my gosh, we have one, two, three, four, five, six lines running right now
24:33Oh my gosh, there's so many people here
24:35So exciting
24:40Look at that
24:40If I press that, look, look
24:42You want me to show you?
24:43Look
24:45So you're going to end up with some lumps into a piece of bread
24:48Yes
24:49With your chutney
24:50Is that what you want?
24:53I feel like I can't just stand here and do nothing
24:55So I just need to assert myself
24:57So we need more normal potatoes and less sweet potatoes
25:00Let's get this done
25:01We need to get the cheese in it
25:03We need to figure out how we're going to get this on the plate
25:05So where are we at with the potatoes?
25:07So we've got the potatoes already mashed up
25:09Fabulous
25:10We are pulling back on the sweet potato
25:12We're still going to add a little bit in there
25:13But it's going to be mainly white potato
25:17We started off with more sweet potato
25:18We've just been told to do less
25:19Which means we have overall less filling
25:21So what's our pivot?
25:23More cheese
25:23More cheese
25:24Okay
25:24More cheese
25:26All we can do is make the potato balls smaller
25:30And fill them with cheese
25:32Lots of cheese
25:34Okay guys
25:35You are running out of time
25:37Ten minutes left before the service
25:40All right
25:41All right
25:43We've got people to serve
25:45And we've got nothing to serve them
25:46Roll them, roll them, roll them
25:51That's amazing
25:52I love rendang
25:54They're nice, aren't they?
25:55I must have owned a fish and
25:57I must have been a Greek
25:57Yeah
26:00It's looking good
26:00We're going to try one all together now
26:02See how it goes
26:02We should probably taste our dish as a whole
26:04We put our fish, our salsa and our sauce
26:07With the taco shell
26:09Do you guys want to take a bite?
26:12Fish is nice
26:14Mate, that is not bad
26:17Tasting good
26:17Tasting good
26:19Tasting good
26:19Could you throw me some please?
26:21Get it together
26:22Five minutes till service
26:24Applause
26:31These look unreal Luke
26:33You are the goat
26:34Five minutes till service starts
26:36We need to set up a production line
26:37What's the dish called?
26:39Crying tiger beef
26:40What's the dish called?
26:41Crying tiger beef tacos
26:44I'm going to do beef
26:45I throw it in the corn flour
26:47And flash fry it in the deep fryer
26:50For a couple of seconds
26:51Luke, I reckon a tiny bit more colour on them
26:53If you can manage
26:54Are we still rolling as we're making?
26:57We don't have enough tortillas
26:59And I'm still making batter as I'm cooking them
27:01It's all kind of happening
27:02I don't know what's going on
27:06We've got balls being rolled
27:09And we've just got to keep going
27:10There's three minutes to go
27:12We're getting the potato fritters out of the fryer
27:15The chutneys are looking great
27:17We've got the bread cut
27:18I need six
27:20Keep going guys, keep going
27:22We are working overtime now
27:24To bring this dish together
27:26If we're going to get a dish on the plate
27:28We need to just be smooth
27:31Dot, they're already ready
27:33You can dip them and fry them
27:36Final checks, one minute to go
27:45Um, so you want to still deep fry this breadboard?
27:48When you serve pork crackling
27:50Everyone wants crispy
27:51We quickly think that
27:52Popping it in the deep fry
27:53Is going to puff it up beautifully
27:55We're just going to portion out
27:56All the pork
27:57And then build from there
27:58So we've got the roadies going
27:59We've got the slaw station
28:01Roadie, pork, garnish
28:02And then out
28:03Our pork is ready for service
28:06I just hope we've got enough to serve everyone
28:08Time to feed the muscles
28:1110
28:129
28:138
28:147
28:156
28:165
28:174
28:183
28:192
28:201
28:21That's it
28:227 left
28:231
28:242
28:242
28:242
28:27Love your work
28:28Love your work
28:333
28:332
28:562
28:583
28:582
28:582
29:002
29:023
29:023
29:033
29:033
29:034
29:034
29:035
29:035
29:034
29:055
29:075
29:076
29:078
29:099
29:109
29:129
29:1510
29:1610
29:1710
29:1711
29:2111
29:2711
29:2811
29:3511
29:3512
29:3613
29:3715
29:3713
29:3713
29:3715
29:3724
29:3714
29:3715
29:3715
29:3814
29:3815
29:3816
29:3816
29:3830
29:4016
29:4016
29:4117
29:4217
29:42other than the judges today.
29:43We'll be back very, very soon.
29:45Not too long, thank you.
29:46Yay, I'm excited!
29:49Okay, this is Orange Teams.
29:51Cork, Brendang, Tostada, and oh my gosh, they look good.
29:55They look so enticing, don't they?
29:57Yeah, if I saw that walking around at a festival,
29:59I am hunting it down.
30:02Cheers.
30:04Oh, I'm scared.
30:05Oh, lololol, the noise, the quacking.
30:09Wow.
30:15I think they've absolutely nailed it.
30:18It's so beautiful but fun to eat as well.
30:21First bite, I was hit with that crunch
30:23and then you sink your teeth into the pork rendang
30:26and it's absolutely delicious.
30:28It's sweet, tangy, slightly creamy from the coconut
30:31and it's just such a flavour bomb.
30:34Really clever idea for them to use the gyoza wrapper
30:37as the Tostada.
30:39It's just got such an amazing, shattering quality.
30:42Yes.
30:42But it matches the robustness of that rendang.
30:45It's quite a light rendang, so it's quite saucy
30:48and the meat is cooked perfectly.
30:50Like the viral factor too, just of the name.
30:53Pork rendang postada.
30:54You're like, I know that should be good.
30:56Yeah.
30:56I need to try that thing.
30:58Yep.
31:01Get more beef ready, Grace.
31:03Yep.
31:04Service is up.
31:06I am on the beef.
31:07I'm going to hang out on the fryer and do the crying target beef.
31:11All right, let's keep moving.
31:11We've got the tortilla, we've got the beef, we've got the cucumber pickle,
31:16a little herb salad.
31:17Have you dressed?
31:18I have not dressed.
31:19A beautiful dressing that Pat's made and a little crunchy peanut topping.
31:24This looks unreal.
31:26We're going to keep it on the dressing so we're not going to run out, yeah?
31:31There should be enough, but obviously enough of it not being.
31:33Just telling me if I've stinted.
31:35That one's probably a bit stinted.
31:36Yeah.
31:37Are you busy?
31:37I can take this out if you want.
31:3890 seconds, I'm down there.
31:39Righto.
31:40We're sending Luke out to serve the punters today.
31:42He's not just a pretty face, he's a real charmer.
31:44Nice work, boys.
31:45Let's do it.
31:47I've just tasted our meal.
31:51And it's delicious.
31:53We kind of had some things where we ran out a bit of sauce,
31:55and I've never done tortilla before,
31:58but I feel like I'm definitely in with a shot.
32:00There you go, get him on the hot.
32:02Cheers.
32:02It's amazing, mate.
32:03No worries, lad.
32:03It's a beautiful day, isn't it?
32:05Hi, guys.
32:05This is Red Team's crying tiger beef taco.
32:08What are we going to look?
32:09It looks pretty good.
32:10Yeah.
32:12Let's do it.
32:27That tortilla is insane.
32:30The fact that Luke's done that from scratch is so good.
32:34Then we get onto the filling.
32:36My beef, you taste that nice marinade through it.
32:38Fresh herbs, great.
32:39Cucumber pickle, really tasty.
32:41I just wanted some sort of sauce.
32:43Yeah.
32:44It feels like it needed a little bit of fat or zing
32:47just to carry everything through.
32:49The one bit of meat that was drenched in sauce for me
32:51was by far my favourite mouthful.
32:53Yeah, which is such a bummer because I really see the vision here.
32:56The flavours are great.
32:57I do like the freshness of the herbs,
32:59and the tortillas are excellent,
33:01but if it had that sauce, it would be even better.
33:05Yep, take three.
33:06Just take three.
33:07I'm really happy with how these crispy pork belly rotis
33:09are coming together.
33:10Lydia's gone out, she's taken some plates,
33:12and then she's just gone straight back pretty much.
33:15You just have to focus on pumping them out.
33:17Yeah, we've got a dozen portions.
33:18Yep.
33:19It's just like not enough.
33:20I'm keeping an eye on the pork,
33:22and I'm kind of keeping an eye on how many we're pumping through,
33:24but the portions are getting pretty low pretty fast.
33:27We've got to get this pork out in heaven soon.
33:28Yep.
33:29Oh, this one.
33:30Yep.
33:31How long's the pork out?
33:32Another 15 minutes, I reckon.
33:36We've got hungry people out there waiting for our pork,
33:39but it's still in the oven right now.
33:42It's not an ideal situation to be...
33:44No-one wants to wait for their food.
34:02I'm just going to keep going with the fish.
34:04Vinny, you are smashing it, mate.
34:06I'm feeling really, really proud of the food that our team have put out today.
34:10We have to put the fish on diagonal so it doesn't fall off the plate, OK?
34:13Yeah, yeah, of course.
34:14When the diners eat our fish taco,
34:17you're going to get this crisp, shattering, beer-battered fish,
34:20punchy num-jum seafood mayo,
34:22with this sweet and bitter salsa on there.
34:25We're using a black rice paper.
34:27I mean, we're just frying up to add a crunch element on top.
34:30Yep, that's nice, Sam.
34:31Every dish needs to be the exact same as each other
34:33because consistency is really important.
34:37All right.
34:38Here you go.
34:40No worries.
34:41OK.
34:42Two protein, Asian fish taco.
34:45That fish looks pretty good.
34:46It looks amazing.
34:46Oh, dear.
34:47Very appetising.
35:05I think it's absolutely delicious.
35:09They absolutely nailed the batter on that fish.
35:12It's absolutely perfectly crispy, moist on the inside.
35:16That pineapple adds a beautiful element of sweetness and tainess
35:20that just ties it all together.
35:21And I love a saucy taco, and it's got a good amount of mayo in there.
35:24Yes.
35:24I think the fish was done perfectly.
35:28I think the fish was done perfectly.
35:28The batter is crispy enough and very thin.
35:30I like that.
35:31And the taco, oh, my God.
35:33They're very tasty.
35:35Would you line up for it, Jean-Christophe?
35:36We definitely would do, yeah.
35:37Big time.
35:38I think the strength of this dish absolutely lies in the battered fish.
35:42Yeah.
35:42Because it's still really crispy.
35:43Yeah.
35:44And perfectly cooked.
35:45Oh, I hate to bring the mood down, guys, but I think I got the dud.
35:49Oh, no!
35:51Yeah.
35:51My fish is severely overcooked, so unfortunately, it's really dry.
35:56Oh, no.
35:58What a shame.
36:04Oh, hell yeah.
36:06Yeah!
36:07Yeah!
36:08Pork's out of the oven.
36:09Yay!
36:10Yum yum.
36:11I'm going to get this in here.
36:13Yep.
36:13Let's chop this thing up as fast as we can and get some of these dishes back out to
36:17the hungry punters out there.
36:19Oh, yeah.
36:21We're going to get our roti on hot, build our slaw up, and then we've got our pork belly
36:25in the middle and then our garnishes on top.
36:28Okay, these ones are good to go.
36:30Okay.
36:31I hope the punters and judges loved it, and I really hope it was worth the wait.
36:36Thank you so much.
36:37Enjoy that.
36:39Alright, so this is Blue Team's pork belly roti taco.
36:42This is the dish we're the most worried about.
36:44I think the dish with the longest line was from the Blue Team.
36:47Everyone was really excited about it.
36:48They saw pork belly and they were like, yes, I want to eat this.
36:51It looks pretty great.
36:53It looks very generous.
36:54Especially if after waiting in a long line and you see the portion is a good size, it'll
36:59make you happy instantly.
37:06Mmm.
37:10Yes.
37:12Show yourself what are you doing?
37:14Come on, mate.
37:16Oh, please.
37:19This is what I love to see, like the fusion of different cultures and cuisines, but it
37:24works so brilliantly.
37:25It is incredible.
37:27I mean, you've got the fattiness and the crunchiness of the pork belly, but it's balanced out by
37:32the freshness and the acidity of the slaw.
37:34Each bite makes me want to just keep digging in for more.
37:37Like, flavour-wise, you can't fault it.
37:39From like that butteriness of the roti, nice caramelisation on it too.
37:43Pork belly, Aaron has nursed that thing from start to finish.
37:46There's a beautiful spice rub on it.
37:48The crackling is nicely chopped up and incorporated through the meat.
37:51And a simple slaw, like it's all really needed.
37:54At the start of the cook, they were just overthinking everything.
37:57They've just simplified and put beautifully executed components on the plate.
38:02It's exciting.
38:04Honestly, in fact, I'm going to eat it with my hands.
38:06Oh, well-o.
38:07Sticky fingers.
38:08It's exciting.
38:09Yes.
38:10Yes.
38:13You just enjoy it.
38:14You just enjoy it however you want.
38:17Mmm.
38:18Go, go, go, go out.
38:19Go, go.
38:20These dishes are flying out.
38:23I cannot believe how quickly Alalu is back in the kitchen looking for more.
38:29We are feeling the pressure, yes.
38:30The balance of this dish is crucial.
38:32You've got the coriander chutney that's really bright and spicy.
38:36You've got a date and tamarind chutney that's quite sweet and sour.
38:41And you've got a deep-fried bowl.
38:45Um, can I just get things to go?
38:46Just pause, pause.
38:48I think we've met the brief of a viral food trend.
38:51We've got the cheese pull.
38:52I'm just happy to have something on the plate.
38:54There you go.
38:55Enjoy.
38:59Cute.
39:01Okay, so this is Green Team's cheese ball water pump.
39:07Ooh, the cheese is oozing.
39:09Wow.
39:10Okay.
39:11It's a mouthful.
39:11Game on.
39:12See you at the bottom.
39:18Oh, here we go.
39:20I found the mozzarella surprise.
39:22Got a bit of a cheese pull there.
39:31I love the creativity of this dish and every time I see someone bite something and it's like oozing on
39:36the cheese, I'm like, okay, I really want to try that.
39:37It's definitely tasty.
39:39It is very rich though.
39:40Yes.
39:40I do wish there was maybe something that cut through the richness a bit more.
39:44Even like a bit of a kick of spice would be good.
39:46That sweet potato mozzarella stuffed patty is pretty bloody tasty.
39:51And also, I appreciate that they've done something that not many people would have had.
39:55Yeah.
39:56My concern is the bread is dominating the dish too much for me.
40:01The thing is, it's just carbs and there is not enough support with the chutney, the sauces.
40:08Not for you.
40:09No way.
40:11That's the last batch.
40:12Yeah.
40:13Great.
40:13We need four tortillas now, chef.
40:15Yeah.
40:16And then that's it.
40:20Looking around, everyone's frantically getting their last dishes out.
40:23But now, everyone's wanting dessert.
40:25So we're starting to get a pretty hefty line at our stand.
40:28Right, I'm coming over with another for you.
40:30Jack's plating up and I'm in charge of flipping and handing them over to him.
40:34They're falling apart a little bit.
40:36They're quite delicate.
40:38Ah, Cass, don't put them on top of each other.
40:40Yeah, okay.
40:41They're just stuck.
40:41Gotcha.
40:42At least we can scrunch them and sort of hide the stuff.
40:45I'm not too stoked with how the dish is looking.
40:48It's really shifted from the initial vision we had.
40:54These crepes are probably not as stretchy as when I've made them previously at home.
40:59There you go.
40:59That's all right.
41:00All right, it's dessert time.
41:03Who's ready?
41:04Ready.
41:05Yep.
41:06Okay, so this is Yellow's Mango Pandan Mochi Crepe.
41:11It's not what I thought it was going to be.
41:13I thought that it would have been served in like a rolled cigar.
41:17I think he wanted it to eat like mango and sticky rice.
41:20So I'm going to suggest this.
41:21How about we do this, right?
41:23Okay.
41:24And then we do a bit of mop.
41:27No way.
41:29No way.
41:32Oh, the texture.
41:34Very soft.
41:36It's quite hard to eat.
41:38Yeah, I'm just doing the whole thing.
41:42It's not that easy either, to be honest.
41:45I've actually can't eat it.
42:03I'm going to have to go over to stop.
42:04All right.
42:04Oh my God.
42:06Yeah, I think I need a knife and fork situation as well.
42:14Interesting.
42:15To be walking around eating this is very difficult.
42:18Yeah.
42:19Imagine if you've got a drink in one hand, you just can't get this done.
42:22When I saw the sign, I was so excited.
42:25But then when you taste it, it just pours apart.
42:27Yeah, it missed the mark slightly on that one.
42:29Sophia, me and you talked about how we wanted it to stretch,
42:32and we'd be able to like pull it like a mochi,
42:34which is like what's fun about the texture.
42:36But they've made the batter thinking they could just swap out the milk for coconut,
42:39and it's put too much fat into it.
42:42And so it stopped the water from going in, which is what creates the stretch.
42:46If you're selling me mochi, there needs to be a mochi-like texture.
42:50Yeah.
42:50You want that like chew.
42:53I think we're all a little bit underwhelming because there's so much anticipation about this.
42:57Because when you read mango, a pandan, mochi, crepe, you're like, oh, we're on.
43:02Yeah.
43:04Woohoo!
43:05We're done, we're done, we're done, we're done.
43:06Time's up, and I had so much fun.
43:09This is 100% the most fun I've had in the MasterChef kitchen.
43:11Oh.
43:12Yeah.
43:14Woo!
43:15Yeah, well done to you.
43:16Well done.
43:17Well done.
43:17Well done.
43:27Congratulations, everyone, on surviving your first epic service challenge.
43:33Woohoo!
43:33Done.
43:34Done.
43:35And now, someone that we want you to formally meet.
43:39An absolute expert on all things viral food.
43:44Let's give it up for Willy Wen.
43:46Woo!
43:50Willy Wen pops up all the time when I'm scrolling.
43:52Always reviewing, especially around Melbourne.
43:54That's where I sort of know her from.
43:56I absolutely loved the creativity of the dishes that you put out there.
44:00I can't wait to share some of your food to my followers
44:03and I'm sure I'm going to see a lot more of you guys and what you guys do.
44:06So you should be really proud of yourselves.
44:12We asked you to bring us one perfect dish.
44:15A dish that could be the next viral food sensation.
44:19There were two teams that really stood out.
44:26Orange team, congratulations.
44:33The dumpling skin to a starter was really clever
44:35and the rendang was a flavour bomb.
44:41The next team had us worried.
44:45But the pivot paid off.
44:50Congratulations, blue team!
44:58Congratulations, orange and blue team.
45:00You'll be cooking in tomorrow's immunity challenge.
45:03And trust me, it is a challenge you want to win
45:06because there is a big advantage up for grabs.
45:11This is going to be a battle tomorrow.
45:14So good night.
45:15Hey, everybody!
45:18Oh, my God!
45:20Oh, my God!
45:21Tomorrow night,
45:22this is No Ordinary Immunity.
45:26An immunity match!
45:29I love shiny things.
45:32I would love that on my apron.
45:34And this is No Ordinary Guest.
45:38Cut it!
45:40What's under here absolutely blew up for me online.
45:43I didn't have any idea it was going to go so viral.
45:50Oh, my God!
45:58Oh, my God!
Comments