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00:21I'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
01:42of and post about each team only needs to come up with one perfect dish you'll be cooking in six
01:54teams of
01:55three with the top two teams getting the opportunity to compete in tomorrow's immunity challenge with
02:02Eliana let's get your instincts okay let's go viral I'm on the orange team with Jackie and Annabelle I've
02:17got two people who are amazing cooks really enthusiastic and I think we're all raring to go today in just
02:25two
02:25hours there will be hundreds of diners line it up to try your dishes you have until then to design
02:33prep
02:33and cook a dish worthy of going viral the diners aren't the only ones that you need to impress today
02:41oh we have one of the most influential social media reviewers in Australia joining us we won't be
02:50introducing you to them until after they've tried your food that is nerve-wracking who are they it's
03:03very exciting to get a real influences view on our food this is everything I ate in New York City
03:12Lisbon Switzerland Florence hi I'm Lily I started posting videos of my favorite food spots the prawn was
03:18super meaty and plump with a natural sweetness and that led me to find my passion for exploring the
03:24best food around the world wonderful recognizer are we all ready yeah head inside you don't touch it
03:36oh my god everyone upstairs let's go all right team let's go pen of paper pen of paper first service
03:48challenge of the season we're ready to smash it let's go I was thinking a bit of tacos my idea
03:54was we do
03:55like a burger what about barn me birria barn me birria we're all sort of thinking different things and
04:05no one's really budging hmm it's so hard team captain team lead no hey hey I'm down yeah canna put
04:16a
04:16hand up to become captain and we wholeheartedly agreed on that let's throw our ideas out there
04:23pork belly and bow pork belly bow yeah there's a thing it's shaped like a cone and you put your
04:30whatever filling is between the two pieces that becomes your actual cone like a stuffed cone of
04:35bread 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 bit the bread what if we did like you're filling in the
04:48roti pork belly though but how minced now we're just do it crispy style roasted how are we getting
04:53a 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 we
05:10will 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 four 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 what's
06:25so
06:25important I don't like queuing but I don't like to stay on the line yeah a hundred percent as good
06:29as
06:30something sounds if you don't get it in your mouth in a very very quick amount of time then it
06:36just goes
06:37nowhere that's right who is my team captain hey guys I'll be captain if you want all right Vinnie is
06:44our team captain right now okay let's go I'm on the purple team I'm with Petro and I'm with Emily
06:49scales tortilla press we're going to make a fish taco with Asian and Thai inspired flavors so this dish is
06:57going to well the diners today because it's going to be really punchy really flavorful and it's going
07:02to have lots of wow factor to it Petro is going to make blue corn tortillas we've got some flathead
07:10which is going to be in a beer batter deep-fried so it's going to be nice and crispy we'll
07:15do heaps yeah
07:15then Emily has got this idea of a num jim seafood mayo and then just to tie the whole dish
07:22together
07:22we're going to have a charred pineapple and cucumber salsa how spicy do we want the num jim ah it's
07:28fairly spicy but you can really tailor it to however you want I trust you guys how you going Petro
07:35yeah
07:36I'm gonna get into the zone now now tortillas are looking really really cool with that colored corn so
07:43Petro is weighing out and pushing each ball perfectly and getting them ready to be pressed this means that
07:49every taco is going to be the same size and they're all going to cook evenly and be the exact
07:52same thickness
07:54I've got a whole bunch of balls that are about 50 grams each and they should be large enough for
07:58a good serve
08:03don't mind the taco idea we could do it like crying tiger tacos
08:07I love that idea okay I like that more
08:10oh my god okay all right we're back okay do lots of pickles
08:14good young yep keep it really bright and fresh so we're basically taking crying tiger which is a
08:20Thai beef salad and sort of just mixing it with a taco a corn tortilla on the bottom we'll have
08:27a
08:27pickled chili perp salad do we make our tortillas I think so but I'm just thinking confident though
08:35because they can be really hard and finicky I'd be keen to do it I'm happy to give them a
08:39crack you do it
08:39you do it Luke's feeling like we want to be able to use the time to make every element of
08:46the dish
08:46can I be tired of cooking the beef if you want yeah sure yeah yeah you're captain okay the boys
08:52want
08:52me to be team leader today red team oh hi what's going on here we got a skipper yeah you're
08:58talking to
09:00Grace what are you gonna make we are doing a crying tiger beef taco we're going really like
09:07juicy bright spicy tangy punch you in the face sort of flavor how spicy we going Pat because remember
09:14you're cooking for the masses here it'll have the lip tingle without the burning ring of fire
09:19right okay that's a great way to write it Luke is on the tortillas looking around there's going to
09:25be a couple of tacos out there the tortilla on a taco is the most important thing 100% so
09:32if
09:32you can nail that element better than your competitors then you're ticking a box you want
09:37that shot at immunity I've been landed on making tortillas and I'm very excited but there is
09:44definitely alarm bells going off my mind if you can dominate these tortillas that is going to be
09:49the biggest thing we can get do I know how to make tortillas I've watched online someone make tortillas
09:54before have I made them I won't comment on that how they going don't tell Grace I've only ever watched
10:04someone do this I'm not 100% sure what the key to a good tortilla is I'm just going by
10:09eye and feel
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
10:39dish 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 if we're
10:51going
10:51to get crispy pork belly on chili oil a slaw and then our garnishes Lydia suggested the idea of the
10:59cone based on something she's seen on social media what's blue team on and we're going to do a crispy
11:09pork belly roti it sounds like something delicious but I don't know what it is I don't know what it
11:16is
11:16either Lydia came up with the idea where you kind of smash everything into your bread and then wrap it
11:24into a cone and so the reveal happens when you eat it still don't get it it's not going to
11:31work yeah
11:32okay we don't really know what the dish is you guys are well overthinking this yeah yeah you're taking
11:38the 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
11:54change 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 so worried so we change the bread do we just get bit the bread it's more
12:23hidden
12:23and then it's toasted I feel it's too thick I feel it's too thick oh for goodness sakes Andy and
12:34Sophia
12:34pretty much said that the concept of our dish it doesn't look like it's going to work we line the
12:38pork belly here the slaw here as well we haven't quite locked this in like we need to other option
12:43is we switch to a plate Aaron open face open face and then they wrap it themselves and eat it
12:49so I
12:49have like bits of pork belly here slaw and so I'll kind of build it up like a taco yeah
12:53slaw pork belly
12:54garnish drizzle yep that's right and then just rely on the flavours get the flavours happening now that
13:01we're all on board with this we're going to do a pork belly roti taco this is actually going to
13:07be the
13:07best thing for our team because we can get all on the same page and just like go straight ahead
13:12from
13:13there it's time to lock it and speed up because you've already had 45 minutes one hour and 15 minutes
13:21to a service
13:21come on
13:22let's go
13:23let's go
13:23let's go
13:25let's go
13:28we take one potato and one sweet potato
13:31green team we've got Karnika and Olaju and myself we are making a sweet potato and mozzarella vada pav it's
13:39an Indian street food and we're swapping it out by using sweet potato
13:43potato it's something I had in the UK that I absolutely love it's a beautiful bun with a potato fritter
13:49lots of yummy chutneys
13:53taste wise it is sensational I'm adding in some mozzarella cheese in the middle so it has that gooey viral
14:01cheesy pool that mozzarella cheese pool that's a little theatrical element that's really going to set us apart from everyone
14:08else
14:09even though I'll come up with this dish we need someone to lead the ship that knows the flavors
14:13you're the captain aren't you
14:19oh my god why do you want me to be the captain because you're good I got chosen as a
14:26captain I feel it would have been better for dot to be the captain because it's like her idea
14:33dot's doing the buns
14:36oh laulus on the potatoes
14:38I'm on to chutneys right now so I'm gonna do the mint and then I'm gonna hop on to my
14:43tamarind and date chutney
14:44I am feeling a little bit pressure of being in charge
14:48I feel like there's a lot of pressure on my shoulders right now because I've got to do the chutneys
14:52I've got to do the flavors I've got to toast on the spices
14:55you need to explain to me what this dishes I don't know what it is imagine a burger inside goes
15:00a potato patty but it's an Indian burger
15:05and it gets really hectic when you're trying to explain everything
15:10how many pineapples do you reckon we need maybe like six
15:15I'm on the orange team with Jackie and Annabelle
15:17we've decided on making a pot rindang to start us
15:20by default I have to be the leader today because the rindang is my dish
15:25and the recipe sitting in my head
15:28so we're gonna have a pork rindang sitting on top of a tostada that's made from
15:32dumpling wrappers and we're going to have a pineapple and cucumber salsa on top
15:37mixing different cultures and backgrounds is trending right now
15:40one of the main things was Annabelle suggesting using the dumpling wrappers to make to start us so that was
15:47a fantastic idea as well
15:48who doesn't love a good rendang
15:51so the aim is to make a banging rendang today
15:54so currently I'm working on the rendang paste itself frying it down
15:59spicy I can taste that in my eye
16:01I'm crying
16:03I will try to pack enough of a punch to have that spiciness come through
16:08ready?
16:10but not something that will blow your head off
16:15we'll balance it out
16:17spicy and spicy
16:18if I was Malaysian
16:20nah it's good Min
16:21I appreciate it but I'm a white girl
16:24do you know if anyone else is doing desserts?
16:26I don't know
16:28not that I can see
16:29I'm on the yellow team
16:30I've got Lucy and Jack so really stoked with my team
16:34we all like cooking dessert
16:35looking around looks like we're the only team doing dessert
16:39so 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
16:46tell us what you're making
16:47so we're going to do pandan mochi crepes
16:49and we're going to do the Thai sticky rice style
16:52so we're going to have pandan in the crepes
16:54and they should have that really nice
16:55we're using glutinous rice flour
16:57yes
16:57they'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
17:02we've got a salted coconut cream to go with it as well
17:04like real heavy on the salt
17:05I think this is a really clever dish
17:07I feel like it's fun
17:08I think you've got it in there
17:12Lucy's going to be doing the coconut cream
17:14and then Jack 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
17:21I've made a similar sort of mochi crepe before
17:24using glutinous rice flour to get that real sort of stretch
17:27instead of your regular flour
17:29that's 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
17:37yeah I know
17:37yeah
17:37you know
17:38yeah yeah yeah
17:40I can't wait to see you doing it
17:43the pressure will be on today
17:44he's going to be watching me the whole time
17:46but I'm pretty confident making the crepes
17:48oh my god I'm so excited
17:53there are some amazing sounding dishes out there
17:55I'm going to start with yellow team
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
18:04and it's like
18:04yeah yeah yeah totally
18:07green team is having a little bit of an Indian master class
18:10all right
18:10so they're doing a butter pile
18:14it's usually done with potato
18:15but Dot wants to do half potato, half sweet potato
18:18in the patty
18:18and then they're doing a milk bun
18:21red team started off a bit on the back foot
18:23and eventually they came to a crying tiger beef taco
18:27sounds delicious
18:28simple enough
18:29if they could 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
18:37hundreds 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
18:50all right
18:58you all right Petra?
18:59yep, I think
19:05that's all right
19:05just keep going
19:08we're doing kind of like a Thai taco
19:10with sort of fresh zingy flavours
19:13I'm doing something that I've done many times
19:17I'm very nervous
19:18Andy came over and said
19:19this is like the integral part of the dish
19:20and it all kind of fries 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
19:38which is just taking a little bit longer
19:39I've got this press going
19:40I'm rolling them out
19:41and I'm trying to cook them at the same time
19:43it's just chaos
19:44how many tortillas do you reckon you've got?
19:47I've got 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
20:17yeah 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
20:26it'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
20:42I need to taste it actually
20:44we're going to do a mochi crepe
20:47so it should be nice and stretchy using gluttonous 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
21:11I think they can sense your nervousness
21:16they're all sticking a little bit
21:19this is like not 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
21:35so 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
21:4630 minutes till server
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 and we're going to get that ready for service
22:24awesome
22:25super juicy
22:26super juicy
22:27my god I 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
22:51there's a lot of people
22:52we better get moving on
22:53we better get moving on
22:54oh 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
23:0520 minutes to start us
23:06come on everybody
23:10oh my god
23:11here we go
23:13it's pretty gravy
23:14it's never really cooked for a lot of people before
23:20the pressure cookers are done
23:23so now I'm going to put the pork rendang on the stove
23:26and I'm going to start reducing the sauce down
23:30nice
23:31looks all right
23:32I just got to cook it down a bit
23:33probably need to get rid of some liquid as well
23:36but the board is falling apart so
23:37yeah
23:40Annabelle's trying to get all the tasadas ready
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 how the paper are doing
24:02it's either going to make me feel terrible
24:04well don't look now then
24:06if 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
24:10Luke and I are still going in the tortillas
24:13we've really picked up the pace
24:15we've got nearly a hundred tortillas
24:17which is awesome
24:18like this flow state
24:20and then this is what Grace and I have here right now
24:25so today we are making a butter par
24:27think of that as Indian burger
24:30it's a very popular street food in India
24:33we are doing a different kind of idea
24:35in terms of the traditional dish
24:38we've decided instead of potatoes
24:40let's combine sweet potatoes and potatoes
24:44and 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?
24:53hello, 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 creating the sweet potatoes?
25:05yes
25:05yes
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 gonna make sure there's not too much humidity
25:17coming from the sweet potatoes
25:18okay
25:20look at that
25:20if I press that, look, look
25:22you want me to show you?
25:25you're gonna 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?
25:40oh no, no, no, no
25:54oh wow
25:55oh wow
25:58oh my gosh
25:59where is everyone lining up at?
26:02hey guys
26:03I am at the MasterChef Garden
26:05and oh my gosh
26:06we have
26:071, 2, 3, 4, 5, 6 lines running right now
26:12gosh
26:12there's so many people here
26:13so exciting
26:18look at that
26:19if I press that, look, look
26:21you want me to show you?
26:21look good
26:25so you're gonna 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
26:39less 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 gonna 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
26:53we're still gonna add a little bit in there
26:54but it's gonna 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
27:04more cheese?
27:05okay
27:07all we can do is make the potato balls smaller
27:11and fill them with cheese
27:13lots of cheese
27:16okay guys
27:17you are running out of time
27:19ten minutes left before the service
27:26we've got people to serve and we've got nothing to serve them
27:28roll them, roll them, roll them
27:33that's amazing
27:35I love rendang
27:36they're nice aren't they?
27:38I must have owned a fish and I must have been a Greek
27:40yeah
27:43it's looking good
27:43we're gonna try one all together now
27:45see how it goes
27:45we should probably taste our dish as a whole
27:48we 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
27:58that is not bad
28:00tasting good
28:02tasting good
28:03could 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 gonna do the beef
28:30I throw it in the corn flour
28:33and flash fried in the deep fryer
28:35for a couple of seconds
28:37look I reckon a tiny bit more colour on them
28:39if you can manage
28:40are we still rolling as they're making?
28:42we don't have enough tortillas
28:44and I'm still making batter
28:46as I'm cooking them
28:47it's all kind of happening
28:48I don't know what's going on
28:53we'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
29:00out of the fryer
29:01the chutneys are looking great
29:04we've got the bread cut
29:05I need six
29:07keep going guys
29:09keep going
29:09we are working overtime now
29:12to bring this dish together
29:13if we're gonna get a dish on the plate
29:16we need to just be smooth
29:19Dot
29:19they're already ready
29:21you can dip them and fry them
29:24final checks
29:25one minute to go
29:33um so yeah you wanna still deep fry this bad boy?
29:36when you serve pork crackling
29:38everyone wants crispy
29:40we quickly think that
29:41popping it in the deep fry is 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
29:48we've got the slaw station
29:50roadie, pork, garnish
29:51and 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
30:038
30:047
30:056
30:065
30:074
30:083
30:092
30:101
30:11that's it
30:127
30:13that's it
30:13that's it
30:15that's it
30:17love your work
30:18love your work
30:26the Masterchef Garden is pumping
30:28pumping
30:29it is absolutely packed in here
30:33and 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
30:44how many followers have you got now?
30:46I think just over 9 million
30:48oh
30:49oh
30:50crazy
30:52I'm doing what I absolutely love
30:53like I'm eating
30:54travelling
30:55and
30:56sounds terrible
30:56sharing my thoughts
30:57sounds terrible
30:58not a bad job eh
31:01these look so good Annabelle
31:03thank you
31:04amazing
31:05amazing
31:07we need to put a nice heap of the pork rendang
31:10on each tostada
31:11and then pineapple and cucumber salsa
31:13finish with some toasted coconuts
31:15and pepper lime on top
31:16they taste epic
31:18I'm so happy
31:19thank you
31:21fantastic
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
31:31they 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
31:45rendang
31:46tostada
31:47and oh my gosh they look good
31:50they look so enticing don't they
31:52yeah
31:52if I saw that walking around at a festival
31:54I am hunting it down
31:56yeah
31:56cheers
31:58oh I'm scared
32:00oh la 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
32:17first bite I was hit with that crunch
32:19and then you sink your teeth into the pork rendang
32:22and it's absolutely delicious
32:24it's sweet tangy
32:26slightly creamy from the coconut
32:28and 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
32:39it matches the robustness of that render
32:42it's quite a light render
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
33:01yep
33:03service is up
33:03I 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
33:11we've got the tortilla
33:12we've got the beef
33:13we've got the cucumber pickle
33:14a little herb salad
33:16have you dressed?
33:17I have not dressed
33:18a beautiful dressing that Pat's made
33:20and a little crunchy peanut topping
33:24this 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 obviously
33:32enough but not being
33:33just telling me if I've stinched
33:34that one's probably a bit stinted
33:36yeah
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
33:43he'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 kinda had some things where we ran out a bit of sauce
33:55and I've never done tortillas before
33:58but I feel like I'm definitely in with a shot
34:01there you go get him on the hot
34:02thank you
34:02cheers
34:04no worries lads
34:04it'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 look?
34:10it looks pretty good
34:11yeah
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 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
34:47it 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
35:00the flavours are great
35:01I do like the freshness of the herbs
35:03and 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
35:16she's taken some plates
35:17and then she's just come straight back pretty much
35:19you just had 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
35:29but 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 this one more
35:35yep
35:36how long should the pork end?
35:38another 15 minutes I reckon
35:42we've got hungry people out there waiting for our pork
35:45but 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 gonna keep going with the fish
36:11mini you are smashing it mate
36:13I'm feeling really really proud of the food that our team have put out today
36:18we 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 gonna get this crisp shattering beer battered fish
36:28punchy namjim seafood mayo with this sweet and bitter salsa on there
36:33we're using a black rice paper
36:36and we're just frying up to add a crunch element on top
36:38yeah that's nice Sam
36:39every dish needs to be the exact same as each other because consistency is really important
36:46alright
36:47here you go
36:48thank you
36:49no worries
36:50okay
36:50purple team Asian fish taco
36:54that fish looks pretty good
36:55it looks amazing
36:55yeah
36:56very appetizing
37:09hmm
37:16I 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 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
37:45they're very tasty
37:46would you line up for it Jean-Christophe?
37:48how we definitely we do
37:49yeah big time
37:49I 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
37:58I 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
38:06no
38:07yeah 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
38:22yay
38:23yum yum
38:25I'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
38:35we're gonna get our roti on hot
38:37build our slaw up and then we've got our pork belly in 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 enjoy that
38:54alright 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 they saw pork belly and they were like yes
39:05I wanna eat this
39:06it looks pretty great
39:08it looks very generous
39:09especially if after waiting in a long line and you see the portion is a good size
39:15it'll make you happy instantly
39:31mmmm
39:36this is what I love to see like the fusion of different cultures and cuisines but it works so brilliantly
39:42it is incredible I 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
40:02Aaron 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 it really needed
40:12at 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
40:22I'm honestly in fighting war I'm gonna eat it with my hands
40:25oh hello
40:26sticky fingers
40:27it's excite me
40:28yes
40:28yeah
40:29there he is
40:30yes
40:32good isn't it
40:33you just enjoy it
40:34you just enjoy it
40:35however you want
40:36mmm
40:38go 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
40:48we are feeling the pressure yes
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 ball
41:06um can I just get things 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
41:13I'm just happy to have something on the plate
41:16thank you so much
41:17there you go
41:17enjoy
41:17thank you so much
41:23okay so this is green team's cheese ball water pump
41:29oh the cheese is oozing
41:31wow
41:32okay
41:33it's a mouthful
41:34game on
41:34see you at the bottom
41:41there we go
41:42I found the mozzarella surprise
41:44got 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 like oozing on
42:00with cheese I'm like okay I really want to try that
42:01it's definitely tasty it 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 bit of
42:08a kick of spice 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 this is 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
42:39we 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 point
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 Kath don't put them on top of each other
43:07yeah okay
43:08they're just stuck
43:08gotcha
43:09at least we can scrunch them and sort of hide
43:11yeah
43:12stuff
43:12not too stoked with how the dish is looking
43:15it's really shifted from the initial vision we had
43:19yeah
43:20yeah
43:21yeah
43:22these crepes are probably not as stretchy as when I've made them previously at home
43:26yeah you guys that's alright
43:28alright it's dessert time
43:31who's ready
43:32ready
43:32yep
43:34okay so this is yellow's mango pandan mochi crepe
43:39yeah
43:40it'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 so I'm going to suggest this
43:50how about we do this right
43:53and then we do a bit of mop
43:57no way
43:59no way
43:59no way
44:00shoppers off this
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
44:12it's not that easy either to be honest
44:14I've actually can't eat it
44:35yeah
44:37I think I need a knife and fork situation as well
44:46interesting
44:47to be walking around eating this is very difficult
44:49yeah
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 that 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
45:06which 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
45:17which is what creates the stretch
45:19if you're selling me mochi
45:21there 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
45:29about this
45:31because when you read mango a pandan mochi crepe
45:34you like
45:35yeah
45:35yeah
45:36yeah
45:38woohoo
45:38we're done we're done we're done we're done
45:40we're done we're done
45:40time's up and I had so much fun
45:43this is a hundred percent the most fun I've had in the Masterchef kitchen
45:45oh
45:46yeah
45:47yeah
45:49well done
45:51well done
45:51well done
45:52well done
45:52well done
45:53thank you
45:54yeah
45:55yeah
45:56yeah
45:57Monica
46:03yeah
46:05yeah
46:07yeah
46:12it's someone that we want you to formally meet
46:16An absolute expert on all things viral food, let's give it up for Lili Wen!
46:27Lili Wen pops up all the time when I'm scrolling, always reviewing food, especially around Melbourne,
46:31that'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.
46:50We 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!
47:11The Dumpling Skin Tostata 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!
47:33Woo!
47:35Wait, what?
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.
47:46because there is a big advantage of four grabs.
47:52This is going to be a battle tomorrow.
47:54So good night.
47:56Hey, everybody!
47:59Oh, my God.
48:01Oh, my God.
48:02Tomorrow night, this is no ordinary immunity.
48:08An immunity!
48:11I love shiny things.
48:13I would love that on my apron.
48:15And this is no ordinary guest.
48:20Cut it!
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.
48:32Oh, my God.
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