- 2 days ago
2026. S 18 E 15 >>> https://dai.ly/xa9lhok
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00:10Oh
00:20I'm saying all these cool colored stalls set up. I think we have a deep challenge
00:30Okay
00:36Good morning everyone
00:39She like a school teacher
00:41Good morning Miss Poe
00:43I hope you're feeling well rested because it's time for your first service challenge
00:54This garden is going to be filled with hundreds of hungry diners
01:00Oh my god, I am so excited we are going to be serving people today and I feel like wow
01:12This week we're celebrating viral food wonders and nothing goes viral quite like a good old-fashioned pop-up restaurant
01:22Pop-ups are usually doing something simple but doing it really really well
01:27When I think of a pop-up, I want something that's exciting something that's going to taste good and something
01:32that's worth lining up for
01:34We want you to create the next viral food sensation
01:39The kind of dish that people line up for snap photos of and post about
01:45Each team only needs to come up with one perfect dish
01:52You'll be cooking in six teams of three
01:56With the top two teams getting the opportunity to compete in tomorrow's immunity challenge with aliana
02:03Let's get you into teams, okay, let's go by all
02:13I'm on the orange team with jackie and annabelle i've got two people who are amazing cooks really enthusiastic and
02:20i think we're all raring to go today
02:24In just two hours there will be hundreds of diners
02:28Lighten up to try your dishes you have until then to design prep and cook a dish worthy of gone
02:36viral
02:37The diners aren't the only ones that you need to impress today
02:42We have one of the most influential social media reviewers in
02:47Australia joining us we won't be introducing you to them until after they've tried your food
02:58That is nerve-wracking who are they it's very exciting to get a real influence's view on our food
03:09This is everything i ate in new york city lisbon switzerland florence hi i'm lily i started posting videos of
03:17my favorite food spots
03:18The prawn was super meaty and plump with a natural sweetness
03:21And that led me to find my passion for exploring the best food around the world
03:27Wonderful recognising
03:28Yeah
03:29Are we all ready?
03:30Yeah
03:32Head inside your top shots now!
03:36Oh my god everyone obsessed!
03:42All right team let's go
03:46Pen of paper pen of paper
03:48First service challenge of the season we're ready to smash it let's go
03:51I was thinking a bit of tacos
03:53My idea was we do like a burger
03:56What about barn me birria?
03:58Barn me birria
04:03We're all sort of thinking different things and no one's really budging
04:09It's so hard
04:12Team captain
04:13Team lead
04:13No who me?
04:15I'm down yeah
04:15Canna put a hand up to become captain and we wholeheartedly agreed on that
04:21Let's throw our ideas out there
04:23Pork belly and bao
04:24Pork belly bao
04:25Yep pork belly bao
04:26With a Thai slaw
04:27There's a thing it's shaped like a cone and you put your whatever filling is
04:31Between the two pieces that becomes your actual cone like a stuffed cone of bread
04:35And then you put your salad and your sauces in the center
04:39This idea was something i've seen on social media
04:43With some mincemeat and bit the bread
04:46What if we did like your filling in the roti?
04:48Pork belly though
04:49But how minced?
04:50Now we're going to just do it crispy style
04:52Roasted
04:52How are we getting it squashed between the bread?
04:54It won't be squashed
04:55We'll just cook the roti and turn it into a cone and then stuff it
04:58So we've got pork belly, coriander, slaw, roti
05:01I think our flavors are really strong
05:03I think we need to figure out the construction of our dish
05:07We're just going to start making the elements and we will deal with the construction later on
05:15Remember you're prepping for hundreds of people
05:18What are you looking for?
05:19Mangoes we got mangoes
05:21Are you going on dessert?
05:23We are
05:23I've stepped up into the team captain role and we're going to do pandan mochi crepe in like a mango
05:30sticky rice style
05:30So you've got everything you've got palm sugar
05:33Picking a dessert today definitely has a little bit of strategy behind it
05:35I've got four things of butter I think
05:38It doesn't look like many other teams who would have everybody comfortable doing a dessert
05:42So we think we might be on the dessert team
05:47Shall I just get sore ingredients?
05:49What are we going to pickle?
05:52The energy is high in there
05:54Oh that's heavy
05:56And I think everyone's just absolutely pumped to get out here
05:58and feed the absolute masses with something that could go viral
06:04I want to see something impactful today is not a day to be doing anything subtle
06:09It has to be delicious 99 times out of 100 something goes viral
06:14because someone films it and says this is bloody delicious you have to come and try it
06:18But then they have to back it up as well
06:20It has to be delicious every time somebody goes to try it
06:24I think also importantly I don't like queuing but I don't mind to stay on the line
06:28Yeah 100 as good as something sounds if you don't get it in your mouth in a very very quick
06:34amount of time
06:35Then it just goes nowhere
06:37Who is my team captain? Hey guys
06:42I'll be captain if you want
06:43All right Vinnie is our team captain right now
06:45Okay let's go
06:46I'm on the purple team I'm with Petro and I'm with Emily
06:49Scales tortilla press
06:51We're going to make a fish taco with Asian and Thai inspired flavors
06:56So this dish is going to wow the diners today because it's going to be really punchy really flavorful
07:01And it's going to have lots of wow factor to it
07:05Petro is going to make blue corn tortillas
07:08We've got some flathead which is going to be in a beer batter deep fried
07:12So it's going to be nice and crispy
07:14We'll do heaps yeah
07:15Then Emily's got this idea of a namjim seafood mayo and then just to tie the whole dish together
07:22We're going to have a charred pineapple and cucumber salsa
07:25How spicy do we want the namjim?
07:28It's fairly spicy but you can really tailor it to however you want
07:32I trust you guys
07:34How are you going Petro?
07:36Yep
07:36Tasted?
07:36I'm going to get into the zone now
07:39Our tortillas are looking really really cool with that colored corn
07:43So Petro's weighing out and portioning each ball perfectly and getting them ready to be pressed
07:48This means that every taco is going to be the same size and they're all going to cook evenly and
07:52be the exact same thickness
07:53I've got a whole bunch of balls at about 50 grams each and they should be large enough for a
07:58good serve
08:02Don't mind the taco idea we could do it like
08:05Crying tiger tacos
08:06Thai crying tiger tacos
08:07I love that idea
08:08Okay
08:08I like that more
08:10Oh my god okay all right we're back
08:12Okay do lots of pickles
08:14Yep
08:15Keep it really bright and fresh
08:17So we're basically taking crying tiger which is a thai beef salad and sort of just mixing it with a
08:23taco
08:24A corn tortilla on the bottom we'll have a pickled chili perp salad
08:31Do we make our end tortillas?
08:33I think so
08:34But I'm just thinking
08:35Are you confident though because they can be really hard and finicky?
08:37I'd be keen to do it
08:38I'm happy to give them a crack
08:39You do it you do it yeah
08:41Luke's feeling like we want to be able to use the time to make every element of the dish
08:46Can I be trying to cook in the beef?
08:48If you want
08:48Yeah sure
08:49You're captain
08:50Okay
08:51The boys want me to be team leader today
08:54Red team
08:55Oh hi
08:55What's going on here?
08:56We got a skipper?
08:58Yeah
08:58Yeah you're talking to her
09:00Grace what are you going to make?
09:01We are doing a crying tiger beef taco
09:05We're going really like juicy bright spicy tangy punch you in the face sort of flavors
09:12How spicy are we going Pat?
09:13Because remember you're cooking for the masses here
09:15It'll have the lip tingle without the burning ring of fire
09:19Right okay
09:19That's a great way to put it
09:20Perfectly said
09:21Luke is on the tortillas
09:24Looking around there's going to be a couple of tacos out there
09:27The tortilla on a taco is the most important thing
09:31100%
09:31So if you can nail that element better than your competitors then you're ticking a box
09:36You want that shot at immunity
09:40I've been landed on making tortillas and I'm very excited but there is definitely alarm bells going off my mind
09:46If you can dominate these tortillas that is going to be the biggest thing we can get
09:50Do I know how to make tortillas? I've watched online someone make tortillas before
09:55Have I made them?
09:58I won't comment on that
10:01How are they going?
10:03Don't tell Grace I've only ever watched someone do this
10:05I'm not 100% sure what the key to a good tortilla is I'm just going by eye and feel
10:13Vibes are good
10:27It's a bit spicy but this is going to go on the pork meat
10:30I'm going to put some kimchi seasoning on it too
10:32Our dish today we're going with a roti, Asian slaw, crispy pork belly
10:37We have a clear concept for our dish in terms of flavours but the delivery method of it we're still
10:42trying
10:43To figure out exactly how that looks in plates
10:45We're thinking we're going to serve it like a cone we're going to have a roti we're going to cut
10:48it in half
10:49And we're going to stuff it with all our flavours so we're going to get crispy pork belly on
10:53A chilli oil
10:55A slaw and then our garnishes
10:57Lydia suggested the idea of the cone based on something she's seen on social media
11:03Hannah official team captain
11:05Yeah official team captain
11:06What's blue team on?
11:07And we're going to do a crispy pork belly roti
11:12That sounds like something delicious but I don't know what it is
11:15I don't know what it is either
11:18Lydia came up with the idea where you kind of smash everything into
11:22Your breads and then wrap it into a cone and so the reveal happens when you eat it
11:28Still don't get it
11:31It's not going to work
11:32Yep okay
11:33We don't really know what the dish is
11:35You guys are well overthinking this
11:37Yeah yeah
11:38You're taking the viral part and trying to reinvent the wheel totally into something that no one's ever seen before
11:46You guys have some serious thinking to do
11:49Yeah
11:49And you're running out of time
11:52Okay
11:52All right
11:53So we change the bread
11:57We need to go back to the drawing board and just make sure we have a really clear concept of
12:02a dish
12:05So worried
12:18So we change the bread
12:20Do we just get bit the bread
12:22It's more hidden and then it's toasted
12:26I feel it's too thick
12:27I feel it's too thick too
12:29Oh for goodness sakes
12:33Andy and Sophia pretty much said that the concept of our dish it doesn't look like it's going to work
12:37You line the pork belly here the slaw here as well
12:39We haven't quite locked this in like we need to
12:42Other option is we switch to a plate Aaron
12:45Open face
12:46Open face
12:47And then they wrap it themselves and eat it
12:49So I have like bits of pork belly here
12:51Slaw and so I'll kind of build it up like a taco
12:52Yeah slaw pork belly
12:54Garnish
12:55Drizzle
12:55Drizzle
12:55Yep
12:56That's right and then just rely on the flavours
12:58Get the flavours happening
13:00Now that we're all on board with this we're going to do a pork belly roti taco
13:06This is actually going to be the best thing for our team because we can get all on the same
13:10page
13:11And just like go straight ahead from there
13:14It's time to lock in and speed up because you've already had 45 minutes one hour and 15 minutes to
13:21service
13:21Come on
13:22Go
13:28Reading one potato and one sweet potato
13:31Green team we've got karnika and aloh and myself
13:36We are making a sweet potato and mozzarella vada pav
13:39It's an indian street food and we're swapping it out by using sweet potato
13:43It's something I had in the uk that I absolutely love
13:47It's a beautiful bun with a potato fritter
13:49Lots of yummy chutneys
13:53Taste wise it is sensational
13:56And we're adding in some mozzarella cheese in the middle so it has that gooey
14:00viral cheesy pool
14:01That mozzarella cheese pool that's a little theatrical element that's really going to set us apart from everyone else
14:09Even though I'll come up with this dish we need someone to lead the ship that knows the flavours
14:13You're the captain aren't you
14:17No you do the captain you're good at this oh my god
14:21Why do you want me to be the captain because you're good
14:25I got chosen as a captain I feel it would have been better for dot to be the captain because
14:30it's like her idea
14:33Dot's doing the buns
14:36Olaulus on the potatoes i'm on to chutneys right now
14:40So i'm gonna do the mint and then i'm gonna hop on to my tamarind and date chutney
14:44I am feeling a little bit pressure of being in charge
14:47I 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 flavours i've got to toast on the spices you need to explain to me what
14:56this dish is
14:57I don't know what it is imagine a burger
14:59Inside goes a 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?
15:14I'm on the orange team with jackie and annabelle. We've decided on making our pork rendang tostadas
15:20By default i have to be the leader today because the rendang is my dish
15:25And the recipe's sitting in my head
15:28So we're gonna have a pork rendang sitting on top of a tostada that's made from
15:33Dumpling wrappers and we're going to have a pineapple and cucumber salsa on top
15:37Mixing different cultures and backgrounds is trending right now one of the main things was annabelle suggesting
15:44Using the dumpling wrappers to make tostadas so that was a fantastic idea as well
15:49Who doesn't love a good rendang?
15:51So the aim is to make a banging rendang today
15:55So currently i'm working on the rendang paste itself frying it down spicy i can taste that in my eyeball
16:01i'm crying
16:03I will try to pack enough of a punch to have that spiciness come through you ready
16:10But not something that will blow your head off
16:15We'll balance it out it's spicy it's spicy if i was malaysian
16:20Nah 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
16:28Not that i can see i'm on the yellow team i've got lucy and jack so really stoked with my
16:33team
16:34We all like cooking dessert looking 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
16:43Yeah hello 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 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
16:55We're using glutinous 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
17:02We've got a salted coconut cream to go 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
17:08I think you've got it in there
17:12Lucy's going to be doing the coconut cream
17:14And then jackie is on the coconut crumb
17:17You 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
17:23Using glutinous rice flour to get that real sort of stretch instead of your regular flour
17:29A screen 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 quips was my first job
17:37Yeah i know yeah
17:37Oh you know
17:38Yeah yeah yeah
17:3814 year old
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
17:51Oh 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 and it's like
18:04Yeah yeah yeah totally
18:07Green team is having a little bit of an indian master class
18:10All right
18:10Parnica's going to town
18:12So they're doing a butter par
18:14It's usually done with potato
18:15But 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
18:23And 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 until
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
18:57All 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
19:10With sort of fresh zingy flavors
19:13I'm doing something that I haven't 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 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
19:37Which 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
19:44Um luke how many tortillas do you reckon you've got
19:47Uh about seven at the moment
19:48How how 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 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
20:36Let's do it
20:36I 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 glutenous rice flour instead of your regular flour
20:52We'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 not 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
21:4530 minutes till seven
21:57Is that grill on?
21:58Yes, do 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, Lydia'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
22:25Awesome, super 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
22:50And it's a lot of people
22:52We better get moving, huh?
22:54Oh my god
22:55The 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 till seven
23:06Come on, everyone
23:10Oh no, here we go
23:13It's pretty crazy
23:14You know, it's never really cooked for a lot of people before
23:20Our pressure cooker's 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
23:31Uh, looks all right
23:32I just got to freak it down a bit
23:33Probably need to get rid of some liquid as well
23:36But the wok is falling apart, so yeah
23:38Yoo-hoo
23:40Annabelle's trying to get all the tasadas ready
23:42All 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 a purpose
24:01I'm really interested to see how the table 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 100 tortillas, which is awesome
24:18Like this flow state
24:19And then this is what Grace and I have here right now
24:25So today we are making a butter pow
24:28Think of that as Indian burger
24:30It's a very popular street food in India
24:33We 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
24:44And 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?
24:54Hola
24:54Have you done the 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
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 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 that, look, look
25:22You want me to show you?
25:25You're going to put some lumps into a piece of bread
25:28With your chutney
25:29Is 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, no
25:54Oh, wow
25:58Oh my gosh, where's everyone lining up at?
26:02Hey guys, I am at the MasterChef Garden
26:05And oh my gosh, we have one, two, three, four, five, six lines running right now
26:12Gosh, there's so many people here
26:14So exciting
26:18Look at that
26:19If I press that, look, look
26:20You want me to show you?
26:22Look
26:25You're going to put some lumps into a piece of bread
26:28Yes
26:28With your chutney
26:30Is that what you want?
26:33I feel like I can't just stand here and do nothing
26:35So I just need to assert myself
26:37So we need more normal potatoes, less sweet potatoes
26:40Let's get this done
26:41We need to get the cheese in it
26:43We need to figure out how we're going to get this on the plate
26:45So where are we at with the potatoes?
26:47So we've got the potatoes already mashed up
26:49Fabulous
26:51We are pulling back on the sweet potato
26:52We're still going to add a little bit in there
26:54But it's going to be mainly white potato
26:57We started off with more sweet potato
26:59We've just been told to do less
27:00Which means we have overall less filling
27:02So what's our pivot?
27:04More cheese
27:04More cheese
27:05More cheese
27:05Okay
27:05More cheese
27:07All we can do is make the potato balls smaller
27:11And fill them with cheese
27:14Lots of cheese
27:16Okay guys
27:17Okay guys
27:18You are running out of time
27:19Ten 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
27:34I love rendang
27:36I love rendang
27:36They're nice aren't they
27:38I must have earned a fish
27:39I must have been a Greek
27:40Yeah
27:43It's looking good
27:43We're going to try one all together now
27:45See how it goes
27:45We should probably taste our dish as a whole
27:47We put our fish, our salsa and our sauce with the taco shell
27:52Do you guys want to take a bite?
27:55Fish is nice
27:57Mate, that is not bad
28:00Tasting good
28:01Tasting good
28:03Could you throw me some please?
28:05Get it together
28:06Five minutes till service
28:08Come on
28:15These 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?
28:26Crying 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 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
29:06I need I need six
29:08Keep going guys
29:09Keep going
29:09We are working overtime now to bring this dish together
29:13If we're gonna get a dish on the plate
29:16We need to just be smooth
29:19Dot they're already ready
29:21You can dip them and fry them
29:24Final checks
29:24One minute to go
29:33Um so you 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 is gonna puff it up beautifully
29:43We're just gonna portion out all the pork and 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
30:047
30:046
30:065
30:074
30:083
30:092
30:101
30:11That's it
30:127 left
30:13Good job everybody
30:17Love your work
30:18Have 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?
30:45I think just over 9 million
30:48Oh
30:50Crazy
30:52I'm doing what I absolutely love
30:53Like I'm eating
30:55Travelling
30:55And just sharing my thoughts
30:57Sounds terrible
30:58Not a bad job eh
31:01These look so good Annabelle
31:03Thank you
31:04Amazing
31:05Amazing
31:06We need to put a nice heap of the pork rendang on each tostada
31:11And then pineapple and cucumber salsa
31:13Finish with some toasted coconuts and pepper lime on top
31:16They taste epic I'm so happy
31:19Thank you
31:20Fantastic
31:22There 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
31:39It's not too long thank you
31:40This is orange teams pork rendang tostada and oh my gosh they look good
31:50They look so enticing don't they
31:52Yeah if I saw that walking around at a festival I am hunting it down
31:55Yeah
31:56Cheers
31:58Oh I'm scared
32:00Oh la la la the noise
32:03The quacking
32:04Wow
32:10I think they've absolutely nailed it
32:14It's so beautiful but fun to eat as well
32:17First bite I was hit with that crunch and then you sink your teeth into the pork rendang
32:22And it's absolutely delicious it's sweet tangy slightly creamy from the coconut and it's just such a flavor bob
32:30Really clever idea for them to use the gyoza wrapper as the tostada
32:35It's just got such an amazing shattering quality
32:39It matches the robustness of that render
32:42It's quite a light render so it's quite saucy and the meat is cooked perfectly
32:47Like the viral factor too just of the name pork rendang tostada
32:51You're like I know that should be good
32:53I need to try that thing
32:56Yep
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
33:08All right 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? I 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 on the dressing so 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
33:36Yeah
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 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 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 them on the hot
34:02Thank you
34:04It's a beautiful day isn't it?
34:06Hi guys this is red team's crying tiger beef taco
34:09What are we thinking to 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
34:36Then we get on to the filling
34:38My beef you taste that nice marinade through it
34:41Fresh herbs great
34:42Cucumber pickle really tasty
34:44I just wanted some sort of sauce
34:46Yeah
34:46It 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 and 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 and 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 and get them soon
35:33Yep
35:34Oh there's no more
35:35Yep
35:35How long's the pork belly?
35:37Another 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
35:50If no one wants to wait for their food
36:09I'm just going to keep going with the fish
36:13I'm feeling really really proud of the food that our team have put out today
36:18We have to put the fish on diagonal so it doesn't fall off the plate okay
36:20Yeah yeah of course
36:21When the diners eat our fish taco you're going to 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
36:35I mean 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
36:46All right
36:47Here you go
36:48Thank you
36:49No worries
36:49Okay
36:50Asian fish taco
36:53That fish looks pretty good
36:55It looks amazing
36:56Very appetizing
37:15I think it's absolutely delicious
37:19They absolutely nailed the batter on that fish
37:22It's absolutely perfectly crispy moist on the inside
37:26That pineapple adds a beautiful element of sweetness and tanginess that just ties it all 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 they're very tasty
37:46Would you line up for it Jean-Christophe?
37:48I would definitely would do yeah big time
37:50I think the strength of this dish absolutely lies in the battered fish yeah because it's still really crispy
37:55Yeah and perfectly cooked
37:57Oh I hate to bring the mood down guys but I think I got the dud
38:03Oh my 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
38:20Yeah
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 and get some of these dishes back out to the
38:31hungry punters out there
38:33Oh yeah
38:35We're gonna get our roti on hot
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
38:53All right, 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 everyone was really excited about it
39:03They saw pork belly and they're like yes, I want to eat this
39:06That looks pretty great
39:08It looks very generous
39:09Especially after waiting in a long line and you see the portion is a good size it'll make you happy
39:15instantly
39:22Mmm
39:27Yes
39:29What are you doing?
39:31Come on, mate
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
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 want to just keep digging in for more
39:55Flavour-wise you can't fault it from like that butteriness of the roti nice caramelisation on it too
40:01Pork belly Aaron has nursed that thing from start to finish there's a beautiful spice rub on it
40:06The crackling is nicely chopped up and incorporated through the meat and a simple slaw
40:11Like it's all it really needed at 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 i'm honestly in fact here what i'm going to eat it with my hands
40:25Oh hello sticky fingers
40:27It's excite me
40:28Yes
40:28Yes
40:30Yes
40:32You just enjoy it
40:34Yes dig it
40:34You just enjoy it however you want
40:36Mmm
40:37Go go go go go out go go go
40:40These dishes are flying out i cannot believe how quickly olalu is back in the kitchen looking for more
40:49We offer in the pressure yeah
40:50The balance of this dish is crucial you'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 and you've got a deep fried ball
41:04Um can i just get things to go just pause pause
41:09I think we've met the brief of a viral food trend we've got the cheese pull i'm just happy to
41:14have something on the plate
41:15There you go enjoy
41:21Cute
41:23Okay so this is green team's cheese ball water pump
41:29Oh the cheese is oozing wow okay it's a mouthful game on see at the bottom
41:41There we go i found the mozzarella surprise
41:45Got a bit of a cheese pull there
41:54I love the creativity of this dish and every time i see someone bite something and it's like oozing out
42:00with cheese i'm like okay
42:00i really want to try that it's definitely tasty it is very rich though yes i do wish there was
42:05maybe
42:05something that cut through the richness a bit more even like a bit of a kick of a slice would
42:09be good
42:09That sweet potato mozzarella stuffed patty is pretty bloody tasty and also i appreciate that they've done
42:17something that not many people would have had yeah my concern is the bread is dominating the dish too much
42:25for me
42:26the thing is this is just carbs and there is no enough support with the chutney the sauces
42:33not for you no way
42:36that's the last batch yeah great we need four tortillas now chef yeah and then that's it
42:45looking around everyone's frantically getting their last dishes out but now everyone's wanting dessert so
42:51we're starting to get a pretty hefty line at our stand all right i'm coming over with another for you
42:57jack's plating up and i'm in charge of flipping and handing them over to him they're falling apart
43:02a little bit they're quite delicate ah cass don't put them on top of each other yeah okay they've just
43:08stuck gotcha at least we can scrunch them and sort of hide yeah stuff not too stoked with how the
43:14dish
43:14is looking it's really shifted from the initial vision we had
43:21these crepes for me probably not as stretchy as when i've made them previously at home
43:26there you go all right it's dessert time who's ready ready yep
43:35okay so this is yellow's mango pandan mochi crepe it's not what i thought it was going to be i
43:42thought
43:42that it would have been served in like a rolled cigar yeah i think he wanted it to eat like
43:47mango and sticky rice so i'm gonna suggest this how about we do this right and then we do a
43:54bit of mop
43:57no way no way shopper's upset oh the texture it's very soft it's quite hard to eat yeah i'm just
44:09doing
44:09the whole thing it's not that easy either to be honest i've actually can't eat it
44:34i'm gonna have to go jump stop all right yeah i think i need a knife and fork situation as
44:39well
44:46interesting to be walking around eating this is very difficult yeah imagine if you got a drink in
44:52one hand you just can't get this done when i saw the sign i was so excited but then when
44:57you taste it
44:58it just falls apart yeah that missed the mark slightly on that one so fear me and you talked about
45:03how we
45:03wanted it to stretch and we'd be able to like pull it like a mochi which is like what's fun
45:07about the
45:08texture but they've made the batter thinking they could just swap out the milk for coconut and it's
45:13put too much fat into it and so it stopped the water from going in which is what creates the
45:18stretch
45:19if you're selling me mochi there needs to be a mochi like texture yeah you want that like chew
45:26i think we're all a little bit underwhelming because there's so much anticipation about this
45:31because when you read mango a pandan mochi crepe you're like oh we're on yeah
45:38woohoo we're done we're done we're done we're done time's up and i had so much fun
45:43this is 100 the most fun i've had in the master chef kitchen
46:02congratulations everyone on surviving your first epic service challenge
46:11and now there's someone that we want you to formally meet
46:15an absolute expert on all things viral food let's give it up for lily wen
46:26lily wen pops up all the time when i'm scrolling always reviewing food especially around melbourne
46:30that's where i sort of know her from i absolutely loved the creativity of the dishes that you put out
46:37there i 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 so you should be really proud of yourself
46:49we asked you to bring us one perfect dish a 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 to a starter was really clever and the rendang was a flavor bomb
47:18yes
47:20the next team had us worried but the pivot paid off
47:28congratulations
47:30blue team
47:37congratulations orange and blue team you'll be cooking in tomorrow's immunity challenge
47:43and trust me it is a challenge you want to win because there is a big advantage up for grabs
47:50this is going to be a battle tomorrow tomorrow tomorrow night this is no ordinary immunity
48:07i love shiny things i would love that on my apron and this is no ordinary guest
48:22what's under here absolutely blew up for me online i didn't have any idea it was going to go so
48:27viral
48:38you
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