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Previously
on MasterChef Australia...
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00:00:09,543 --> 00:00:12,313
It's Khanh Nguyen!
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...he brought three courses
of mind-blowing brilliance...
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Khanh's entree
is the most beautiful dish
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I've ever seen in my life.
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...in a Pressure Test
pitting the pros...
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Game on.
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...against our home cooks.
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With immunity on the line
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00:00:28,396 --> 00:00:30,298
and reputations at stake,
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the pressure is well and truly
on!
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It was actually really good.
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Everything tasted very close.
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I thought the beef was cooked perfectly.
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And the pastry was great.
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And for a pie,
that's what you want, right?
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And the seasoned professionals
won the day.
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Tonight...
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We're taking on the
professionals at their own game.
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...it's a classic MasterChef challenge
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that will keep you
on the edge of your seat.
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I want to cook today!
Oh, it's 50-50 today.
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50-50 chance.
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Ooh! Let's go, guys!
Let's do it!
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Ohhh!
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And who are the 3 chefs gonna
be? I know!
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That's been my favourite part
of this week,
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seeing the chefs come in.
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Come in.
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Good morning!
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Ohhhh!
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I walk into the kitchen today
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and there's only two benches
set up.
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So, I'm not quite sure
what's going on here.
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Look at all this.
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I know. Wow.
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Morning, gang. Morning.
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We are smack-bang in the
middle of Home Cooks vs Pro
Cooks Week.
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Yeah.
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All this week, you're going
head to head against teams of chefs
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from some of Australia's
hottest restaurants.
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All you have to do to be immune
from elimination
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is beat the chefs in a classic
MasterChef challenge.
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You know the drill.
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Grab a token out of the bag.
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If you get green,
you're cooking today.
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50-50.
Ladies first.
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Ooh!
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Yes!
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Adi and Cath.
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Oh!
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Ooh!
Declan!
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Deckers is in!
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Alright, guys, let's do it.
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Alright, hold your tokens up
for me.
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Declan, Cath, Adi...
Yes?
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...you're up.
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Everyone else, up to the gantry.
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Oh, man! Ohhh.
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It's gonna be a big one.
We'll beat them.
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Oh, I'm scared!
I'm so scared.
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Good team, guys. We'll do it.
Yeah, yeah, yeah. We'll be OK.
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So exactly who
are you up against today?
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This team's restaurant might
sit on the Brisbane riverfront,
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but it's inspired by
Hong Kong's Stanley Bay.
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They pair the freshest
Australian produce
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with traditional Cantonese flavours.
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The head chef of Stanley
Restaurant in Brisbane,
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please welcome Louis Tikaram
and team!
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Yeah!
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Come on!
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Yeah!
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Stanley is an institution.
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These guys are
at the top of their game.
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They have worked together
for so long.
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They're a well-oiled ship.
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Not who I wanted to see
walking through the doors, to
be honest.
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Louis, welcome back
to the MasterChef kitchen!
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Thank you so much. Great to be here.
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Who have you brought with you?
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I've got Ben and Mark, two
really great young chefs from Stanley.
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Talk to us.
How's things going at Stanley?
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Really good.
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Stanley, you know, it's
primarily Cantonese flavours.
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Basically, it's just
all about the produce.
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If you've got the best produce,
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I think you've got
the best Cantonese food.
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So, the seafood, the meat,
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the veggies that come
just from around Brisbane,
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we just let the produce shine
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and just try to bring
something new to, uh... to Queensland.
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Righto. Let's get to it, then.
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Ohh!
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Today's challenge,
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it is a MasterChef classic.
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It has appeared
in almost every season.
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And it's created
some of the best triumphs
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and the biggest tragedies.
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We call it... the MasterChef Relay.
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Ha! Ho ho ho!
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Oh, man.
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Oh.
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I've certainly seen
team relays on MasterChef before
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and they are not easy,
they are frantic.
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It's gonna be tough and we just
really have to work as a team.
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So, here's how it's gonna work.
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In your teams of three,
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you'll work together
to create one dish.
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But you're cooking relay
fashion - one after the other.
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Contestants, you guys have got
to think really carefully
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about who you want to cook first
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because they're obviously gonna
decide what you're cooking today
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and what path you go down.
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Today, it ain't your average relay.
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Oh!
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Because today, it's a secret relay.
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Oh!
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You have zero handover time
with your team.
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Whoa!
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What a stitch-up!
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This twist is...
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...uh... I don't know what to
say!
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Because, well, I can't say
anything, can I?
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Because I can't communicate!
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Whoa!
What is that?
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As if these relays
aren't hard enough!
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Alright, teams,
you've got 75 minutes in total.
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That means 25 minutes
per team member.
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25. OK.
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You can cook anything you want,
sweet or savoury.
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The pantry's open, but the
garden will be closed today.
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And remember, there is no
handover, no transfer of information.
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This is gonna be so fun!
I can't wait for this.
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Contestants, you guys have
a little chat now
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and decide who's gonna cook
first in the MasterChef relay.
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Chefs, because you guys
cook together every day,
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we're gonna decide your order.
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Ooh!
Wow!
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Gotta give you guys a chance.
Yeah, yeah. Thanks for nothing.
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Alright, contestants,
have a little chat.
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Oh, gee, what do you want to
do?
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I'll go first.
Alright, Deccy.
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Do you want to go second or...?
Yeah, I'll go second.
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I'll go last, yeah?
Alright.
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Contestants, who's cooking
first?
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Declan.
Yeah.
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Alright.
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Declan's cooking first.
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Ben, you're cooking first.
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Louis, Mark, Cath, Adi,
out to the garden.
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Good luck.
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Normally, I would go first.
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I would set it up just like I
do at the restaurant.
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I think Ben's got probably the
brunt of the pressure,
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so let's see how we go.
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Alright, Ben, Declan,
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you've both got 25 minutes
in this first leg of the relay.
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Good luck. Your time starts now.
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OK.
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Ah, shallots, shallots. Yes.
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Just behind.
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The salt, which was here somewhere.
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Go, mate!
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Go, Declan!
Go, Deccy!
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Going first in this cook
and it is a lot of pressure.
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It's pretty tricky coming up
with a dish idea.
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I need to set something up
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that I think these ladies
will be able to finish off
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without communicating at all
with the handover.
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What are you making,
Declan?
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Um... I'm just gonna set up
some Asian flavours.
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So, Asian sauce, some rice,
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fried shallots.
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Oh, yum.
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We've got Stanley that
specialise in Chinese Cantonese cooking
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and I'm going down that route
as well
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because I've decided we need to
go all-out to impress the judges.
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Oh, fishy!
Oh, recommended.
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I've picked snapper that I want
to steam. That's a no-brainer
for me.
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I'm confident that we'll be
able to do a good fish dish.
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I'm going to prepare the
snapper so the girls coming in
after me
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can literally grab the fish
and put it in the steam basket.
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This protein will require
about 15 minutes to cook,
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so I'll be leaving it for the
last person to cook in our team.
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Really, if you guys lose,
nothing happens.
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But if we lose, we could be...
we're in the elimination...
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Yeah, we could go that, yeah.
Next week, we could go home.
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So, you know, you guys are
pretty much safe, so think
about that.
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All three of you.
All three of us.
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My name is Benson Skelton.
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I've been cooking
for about 12 years now.
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I started when I was about
15 years old.
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So, today, I plan to cook a
Cantonese-style crispy chicken,
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steamed young snapper
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and then just a few little
sides and accompaniments with it.
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Like a banquet style,
not just one dish,
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'cause that's the style of
cooking we do at Stanley Restaurant.
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My priorities are getting the
master stock on for the chicken.
199
00:10:03,771 --> 00:10:07,641
In my master stock, I've got
soy sauce, water, ginger, garlic.
200
00:10:07,641 --> 00:10:08,942
Ooh, yummy!
201
00:10:08,942 --> 00:10:11,812
We normally use cassia bark,
but I've chosen to use cinnamon today.
202
00:10:11,812 --> 00:10:14,547
Got some Szechuan pepper,
some dried chillis.
203
00:10:14,547 --> 00:10:17,017
Ohhh!
Spicy!
204
00:10:17,017 --> 00:10:18,585
Spicy!
Very flavoursome.
205
00:10:18,585 --> 00:10:21,054
Lots of impact just in that one pot.
206
00:10:21,054 --> 00:10:22,622
Ben, what's happening, mate?
Hi, Ben.
207
00:10:22,622 --> 00:10:24,992
Alright, so we've just started
the master stock
208
00:10:24,992 --> 00:10:26,459
which we're gonna poach
the chicken in.
209
00:10:26,459 --> 00:10:27,460
Mm-hm.
OK.
210
00:10:27,895 --> 00:10:30,597
It's gonna be a pretty simple
crispy chicken dish with condiments.
211
00:10:30,597 --> 00:10:33,400
We're gonna have some steamed
rice, some greens.
212
00:10:33,400 --> 00:10:36,503
We're gonna have a steamed
snapper as well.
213
00:10:36,503 --> 00:10:38,772
That will come with a nice
white soy
214
00:10:38,772 --> 00:10:41,074
with an... uh, fried ginger on top.
215
00:10:41,074 --> 00:10:43,376
So I'm just leaving a few hints
216
00:10:43,376 --> 00:10:45,212
and hopefully they'll be able
to make it work.
217
00:10:45,212 --> 00:10:46,947
So will they... they'll know
exactly what it is
218
00:10:46,947 --> 00:10:49,416
just by what's on the bench,
is that how you're gonna communicate...
219
00:10:49,416 --> 00:10:51,051
Uh, that's what I'm hoping so.
...what's happening?
220
00:10:51,051 --> 00:10:52,585
And if my head stops racing.
221
00:10:52,585 --> 00:10:54,054
You're nervous!
I am, I am.
222
00:10:54,054 --> 00:10:55,088
How nervous?
223
00:10:55,355 --> 00:10:57,657
Uh, first time in the
MasterChef kitchen, so pretty nervous.
224
00:10:57,657 --> 00:10:59,760
Yeah.
I can't wait.
225
00:10:59,760 --> 00:11:02,162
And who doesn't like crispy
chicken? That's it. Yeah.
226
00:11:02,162 --> 00:11:04,597
Yeah. I want all of those
things. Mate, good luck.
227
00:11:04,597 --> 00:11:06,499
Thank you.
228
00:11:08,035 --> 00:11:11,138
It is a bit daunting going up
against the MasterChef contestants
229
00:11:11,138 --> 00:11:13,506
because it is our reputation
on the line.
230
00:11:13,506 --> 00:11:15,976
He's got his little bowls. I
love when they get little bowls.
231
00:11:15,976 --> 00:11:17,444
They're so
freaking organised.
232
00:11:17,444 --> 00:11:18,478
Yeah, yeah.
233
00:11:18,979 --> 00:11:22,482
Stanley is on the line as well,
so the expectations will be
quite high.
234
00:11:33,961 --> 00:11:35,796
Wow!
They're exactly the same.
235
00:11:35,796 --> 00:11:40,333
Declan has chosen pretty much
in the same cuisine as Stanley.
236
00:11:40,333 --> 00:11:45,205
That's a bold move to go up
against giants in their own game.
237
00:11:45,205 --> 00:11:49,442
So, to beat them, they're gonna
have to go above and beyond.
238
00:11:49,442 --> 00:11:52,479
So, yeah, I think they're up
against it, to be honest.
239
00:11:52,479 --> 00:11:55,448
Alright. So...
240
00:11:55,448 --> 00:11:58,418
I've prepared the snapper
and put the rice on to cook.
241
00:11:58,418 --> 00:12:01,388
Now I need to move on
for setting up Cath.
242
00:12:02,455 --> 00:12:05,158
I prep everything
and sort of have it in order
243
00:12:05,158 --> 00:12:07,227
so when Cath walks in,
244
00:12:07,227 --> 00:12:10,363
she knows, "Alright, fish is
there, steam basket's there.
245
00:12:10,363 --> 00:12:12,132
"We're gonna be doing
a steamed fish."
246
00:12:12,132 --> 00:12:13,967
"There's some sauces there.
247
00:12:13,967 --> 00:12:16,603
She can work on balancing
the flavours of the sauce.
248
00:12:17,604 --> 00:12:19,873
Hello, Declan.
Hello. How are we?
249
00:12:19,873 --> 00:12:21,508
Inspired by the Stanley team... Yeah.
250
00:12:21,508 --> 00:12:26,346
...I can see some Asian,
South-East Asian flavours
going on here.
251
00:12:26,346 --> 00:12:27,347
Yeah.
252
00:12:27,447 --> 00:12:29,582
How are you communicating
with no handover?
253
00:12:29,582 --> 00:12:33,320
Um, I was gonna get some flour,
sprinkle it on the bench...
254
00:12:33,320 --> 00:12:36,756
That would be
the Andy Allen approach.
255
00:12:36,756 --> 00:12:41,361
OK. Um, so I'd love to be able
to do a steamed fish with the girls.
256
00:12:41,361 --> 00:12:43,831
Um, and I'm just gonna
set up the base for it
257
00:12:43,831 --> 00:12:47,434
which I think is most
important, is those sauces and
those flavours.
258
00:12:47,434 --> 00:12:49,903
Mm-hm.
Um, a rice on, obviously.
259
00:12:49,903 --> 00:12:52,072
Have you eaten at Stanley Road?
260
00:12:52,072 --> 00:12:54,441
I have not, no.
I've eaten there a few times.
261
00:12:54,441 --> 00:12:57,144
Yeah?
Recently too. It's very good.
262
00:12:57,144 --> 00:12:59,046
If you want a chance
at beating these guys...
263
00:12:59,046 --> 00:13:00,747
Yeah? ..you're gonna have to
bring it.
264
00:13:00,747 --> 00:13:02,115
OK. Yep. Seriously.
265
00:13:02,115 --> 00:13:05,352
I thought it was a great idea
to cook Asian against Stanley,
266
00:13:05,352 --> 00:13:07,654
but I'm sort of
second-guessing myself.
267
00:13:08,989 --> 00:13:11,591
Is this gonna be good enough
to beat them?
268
00:13:11,591 --> 00:13:14,661
Now I'm thinking,
"Should I change this dish?"
269
00:13:26,673 --> 00:13:29,943
I thought it was a
great idea to cook Asian
against Stanley,
270
00:13:29,943 --> 00:13:32,179
but I'm sort of
second-guessing myself.
271
00:13:32,179 --> 00:13:34,882
Is this gonna be good enough
to beat them?
272
00:13:34,882 --> 00:13:37,784
Now I'm thinking,
"Should I change this dish?"
273
00:13:39,352 --> 00:13:40,988
Nah, there's not enough time.
274
00:13:40,988 --> 00:13:42,990
Oh...
275
00:13:44,691 --> 00:13:46,994
I don't have enough time
to change this dish.
276
00:13:46,994 --> 00:13:50,530
I just need to make sure that
the flavours I'm putting on the bench
277
00:13:50,530 --> 00:13:52,099
are out of this world.
278
00:13:52,099 --> 00:13:55,302
I just think going up against,
um, these guys and this team,
279
00:13:55,302 --> 00:13:57,137
it's gonna be packed full of
flavour, their food.
280
00:13:57,137 --> 00:13:59,372
So I've sort of got to match that.
281
00:14:02,242 --> 00:14:03,476
Declan,
what are you frying?
282
00:14:03,476 --> 00:14:04,945
Um, fried shallots.
283
00:14:04,945 --> 00:14:06,846
Ooh, that smells so yummy!
284
00:14:06,846 --> 00:14:08,715
Yeah, I'm just going
for flavour.
285
00:14:10,617 --> 00:14:12,385
This, then this.
286
00:14:12,385 --> 00:14:14,721
I'm leaving ingredients
on the bench for Cath
287
00:14:14,721 --> 00:14:17,090
so she can make a sauce
for this dish.
288
00:14:17,090 --> 00:14:20,327
Gochujang.
289
00:14:21,328 --> 00:14:24,064
I'm grabbing anything
that can add flavour
290
00:14:24,064 --> 00:14:25,698
and I'm laying them out for her.
291
00:14:25,698 --> 00:14:29,002
Hopefully, this all makes sense
for when she comes in.
292
00:14:29,002 --> 00:14:31,338
We're gonna have to try
and read Declan's mind.
293
00:14:31,338 --> 00:14:33,806
I know! And be like,
"What the hell's this?"
294
00:14:33,806 --> 00:14:36,476
Ben, Declan,
a fair bit going on here,
295
00:14:36,476 --> 00:14:38,278
but you've only got five
minutes till handover!
296
00:14:38,278 --> 00:14:40,880
Come on, boys!
297
00:14:40,880 --> 00:14:43,650
There's no handover!
Five minutes till change.
298
00:14:43,650 --> 00:14:46,453
My master stock had
finally reached the boil.
299
00:14:46,453 --> 00:14:48,421
So I dropped the chicken in.
300
00:14:48,421 --> 00:14:50,958
Oh, in goes the chook!
Look at that!
301
00:14:50,958 --> 00:14:52,859
I love that!
I love your work.
302
00:14:54,127 --> 00:14:57,297
I've left a timer on
counting down for the chicken
303
00:14:57,297 --> 00:14:59,732
just to give them an idea
of how long it was on.
304
00:14:59,732 --> 00:15:02,602
My strategy is, um, hopefully
that they will be able to pick up
305
00:15:02,602 --> 00:15:05,872
from what I'm trying to do with
the ingredients I've got laid
out here.
306
00:15:05,872 --> 00:15:08,641
Ooh, he's really set them up
very well. That's good to see.
307
00:15:08,641 --> 00:15:09,676
Yeah.
308
00:15:10,944 --> 00:15:14,347
The fish, I just chose to pull
out and leave on the bench
309
00:15:14,347 --> 00:15:17,784
and of my teammates will
hopefully be able to steam it.
310
00:15:17,784 --> 00:15:20,053
Having a look around
seeing that the contestants
311
00:15:20,053 --> 00:15:22,155
are doing the same thing as us.
312
00:15:22,155 --> 00:15:25,959
Looks to me that they're doing
an Asian-style snapper as well.
313
00:15:25,959 --> 00:15:27,494
Kind of battle of the fishes.
314
00:15:27,494 --> 00:15:30,930
Ben, Declan, you have 10
seconds to wrap up what you're
doing.
315
00:15:30,930 --> 00:15:34,634
And... make it count.
316
00:15:39,939 --> 00:15:42,509
Alright, let's go! Tools down.
Time's up, gang!
317
00:15:42,509 --> 00:15:45,878
Well done, Declan!
318
00:15:45,878 --> 00:15:47,847
Well done.
319
00:15:47,847 --> 00:15:49,916
Let me get the door for you.
320
00:15:49,916 --> 00:15:51,384
Alright.
321
00:15:51,384 --> 00:15:53,820
Well done. See you in a bit.
Thank you.
322
00:15:55,722 --> 00:15:57,024
Get ready, guys.
Here we go.
323
00:15:57,024 --> 00:15:58,791
Contestants,
324
00:15:58,791 --> 00:16:00,994
who's gonna cook next?
325
00:16:00,994 --> 00:16:02,795
Me! It's me!
326
00:16:02,795 --> 00:16:05,065
Stanley Road,
it's gonna be you, Louis.
327
00:16:05,065 --> 00:16:07,000
Let's go!
Aha!
328
00:16:07,000 --> 00:16:09,536
Cath, Louis, come on in.
329
00:16:09,536 --> 00:16:11,371
Let's do it, eh?
330
00:16:11,371 --> 00:16:12,939
It's my turn to go in.
331
00:16:12,939 --> 00:16:15,508
There is no communication
332
00:16:15,508 --> 00:16:17,410
between cooks.
333
00:16:18,945 --> 00:16:20,347
There's no handover.
334
00:16:20,347 --> 00:16:24,417
Let's go, Cath! Whoo!
335
00:16:24,417 --> 00:16:26,419
Let's go!
336
00:16:29,522 --> 00:16:31,791
Oh, my God, what has he got
here?
337
00:16:31,791 --> 00:16:34,694
I need to work out
what Declan's plan is.
338
00:16:34,694 --> 00:16:36,629
If only I was mind-reader.
339
00:16:36,629 --> 00:16:38,131
OK.
340
00:16:38,131 --> 00:16:41,101
Oh, man, what does he want me
to do here?
341
00:16:41,101 --> 00:16:43,970
Cath looks a bit shell-shocked.
342
00:16:43,970 --> 00:16:47,640
I can see all of these Asian
ingredients on the bench.
343
00:16:47,640 --> 00:16:51,144
So Declan's gone Asian
up against the professionals?!
344
00:16:51,144 --> 00:16:55,215
He's got rice. He's got...
That's still for something or
not?
345
00:16:55,215 --> 00:16:57,217
What are you doing there,
buddy?
346
00:16:57,217 --> 00:16:59,152
Oh, Cath!
347
00:16:59,152 --> 00:17:02,855
It looks like we're taking on
the professionals at their own game.
348
00:17:02,855 --> 00:17:04,457
He's using those...
349
00:17:04,457 --> 00:17:07,494
I can't believe it. And Asian,
it's not one of my fortes.
350
00:17:07,494 --> 00:17:10,297
So... I'm feeling really nervous
right now.
351
00:17:10,297 --> 00:17:14,000
He's got the wok. He's gonna
steam the fish... maybe.
352
00:17:14,000 --> 00:17:18,105
I'm gonna just maybe that on
towards the end so the water's
going.
353
00:17:18,105 --> 00:17:19,906
He's got rice here.
I've just turned that off.
354
00:17:19,906 --> 00:17:23,042
I could see that a lot of
liquid had already gone, so
I've done that.
355
00:17:23,042 --> 00:17:26,079
Declan's set up the fish
for steaming and the rice.
356
00:17:26,079 --> 00:17:28,781
So, check -
I know what's going on there.
357
00:17:28,781 --> 00:17:30,283
That's for a sauce, I reckon.
358
00:17:30,283 --> 00:17:34,521
Um, looks like these are gonna
be for the, um, garnish, I
would say.
359
00:17:34,521 --> 00:17:38,325
But he's actually left a lot of
condiments out on the bench.
360
00:17:38,325 --> 00:17:41,494
Oh, man, what does
he want me to do here?
361
00:17:41,494 --> 00:17:43,330
I don't know exactly
what they're for,
362
00:17:43,330 --> 00:17:46,399
so I'm not really sure
where he's going with it.
363
00:17:46,399 --> 00:17:49,369
He's got coriander there. Turmeric.
364
00:17:49,369 --> 00:17:51,771
And chilli.
So why's he got the turmeric?
365
00:17:51,771 --> 00:17:53,106
Time's slipping away.
366
00:17:53,273 --> 00:17:55,675
I'm a bit worried now. I've
got all these ingredients on
the bench.
367
00:17:55,675 --> 00:17:57,877
I'm really not too sure
what to do with them.
368
00:17:59,112 --> 00:18:02,182
I get on to making a salad to
go with the fish and the rice
369
00:18:02,182 --> 00:18:04,384
whilst I think about what
I'll do with those ingredients.
370
00:18:04,384 --> 00:18:06,219
Oh, Cath, like...
371
00:18:07,287 --> 00:18:09,021
She hasn't done anything.
372
00:18:12,058 --> 00:18:13,926
Chicken.
373
00:18:13,926 --> 00:18:16,363
Communication in the kitchen
is, like, key.
374
00:18:16,363 --> 00:18:17,364
It's everything.
375
00:18:17,364 --> 00:18:19,566
I tell my guys overcommunicate
376
00:18:19,566 --> 00:18:22,369
and that's my number one advice
to any young cooks.
377
00:18:22,369 --> 00:18:23,770
Steamer.
378
00:18:23,770 --> 00:18:29,642
Being thrown in to a kitchen
with absolutely zero communication,
379
00:18:29,642 --> 00:18:32,345
for me, as a control freak,
it's quite daunting.
380
00:18:32,345 --> 00:18:35,047
Dirty stuff.
I'll get on him for that.
381
00:18:35,047 --> 00:18:38,351
My number one goal
is not to become a meme.
382
00:18:39,886 --> 00:18:41,488
Coriander.
383
00:18:41,488 --> 00:18:43,223
Bok choy.
384
00:18:43,223 --> 00:18:44,924
Looking at what Ben set up,
385
00:18:44,924 --> 00:18:47,394
it's clean, structured,
386
00:18:47,394 --> 00:18:50,330
and I'm confident what I need
to do.
387
00:18:50,330 --> 00:18:53,400
There's chicken, veg, rice.
388
00:18:53,400 --> 00:18:54,801
Mate, there's a bit going on here.
389
00:18:54,801 --> 00:18:57,370
With doing a lot, that means
there's a lot that can go wrong.
390
00:18:57,370 --> 00:18:59,706
Don't worry, mate.
That's... that's how I like it.
391
00:18:59,706 --> 00:19:02,609
What do you reckon Ben's
thinking?
392
00:19:02,609 --> 00:19:06,779
Uh... definitely steamed fish.
393
00:19:06,779 --> 00:19:11,718
And I think this is the
beginning of a master stock chicken.
394
00:19:11,718 --> 00:19:12,719
Yes.
395
00:19:12,719 --> 00:19:14,454
Then he's got deep-fryer set up,
396
00:19:14,454 --> 00:19:18,057
so I think maybe
it might be crispy skin.
397
00:19:18,057 --> 00:19:21,027
What do you think you're gonna
try and do in the next 20 minutes
398
00:19:21,027 --> 00:19:22,495
to get Mark set up?
399
00:19:22,495 --> 00:19:28,000
I'll leave him to do
most of the cooking.
400
00:19:28,000 --> 00:19:30,370
Nice. A true head chef.
I think the... Yeah.
401
00:19:30,370 --> 00:19:34,241
I just fluff around.
So I just do a bit of fluffing.
402
00:19:34,241 --> 00:19:36,142
See, this looks good, right?
See?
403
00:19:36,142 --> 00:19:39,512
Oh, Louis, wow!
See that? That's like...
404
00:19:39,512 --> 00:19:42,449
Hi, I'm Louis Tikaram.
You can find me at... No.
405
00:19:43,983 --> 00:19:47,554
So, basically, I'll put
together a few condiments and
dip-in stuff.
406
00:19:47,554 --> 00:19:49,088
Yeah.
This is already cooking.
407
00:19:49,088 --> 00:19:50,590
Yeah.
408
00:19:50,590 --> 00:19:53,059
I really want to try and get
everything set up for Mark
409
00:19:53,059 --> 00:19:54,461
as much as possible
410
00:19:54,561 --> 00:19:59,131
so he can just fry the
chicken, steam the fish and
put it together.
411
00:19:59,131 --> 00:20:01,468
Stay calm. Stay clear-headed.
412
00:20:01,468 --> 00:20:04,671
Yeah. Don't think too much.
Don't think too much.
413
00:20:04,671 --> 00:20:07,073
Don't have a preconceived idea. True.
414
00:20:07,073 --> 00:20:09,542
Cath and Louis, 12.5 minutes down,
415
00:20:09,542 --> 00:20:11,978
so you're halfway through
till that silent handover.
416
00:20:11,978 --> 00:20:13,079
Let's go!
417
00:20:13,079 --> 00:20:15,214
Come on!
418
00:20:15,214 --> 00:20:17,183
Go, Cath!
Go, Cath! You're doing good!
419
00:20:19,151 --> 00:20:21,020
Ooh, I've got to cook it
at some stage.
420
00:20:21,020 --> 00:20:22,655
Andy?
Yo.
421
00:20:22,655 --> 00:20:25,592
Can you pass me
a big bamboo steamer?
422
00:20:25,592 --> 00:20:27,627
Ohh. Cath, am I allowed
to get him a steamer?
423
00:20:27,627 --> 00:20:30,530
Is that OK?
No, I'm sorry.
424
00:20:30,530 --> 00:20:32,832
Sorry, Louis. Sorry, no.
425
00:20:32,832 --> 00:20:34,467
Sorry not sorry!
426
00:20:34,467 --> 00:20:36,336
No. Alright, let's go, Cath.
427
00:20:36,336 --> 00:20:38,838
You... you set it. You set the tone.
428
00:20:38,838 --> 00:20:40,707
Oh, no!
429
00:20:40,707 --> 00:20:43,710
Oh, yeah, here. You can use it
now if you want to.
430
00:20:46,813 --> 00:20:48,315
So I've made the salad.
431
00:20:48,315 --> 00:20:51,551
And now I'm just deciding what
Declan really wants me to do
432
00:20:51,551 --> 00:20:53,219
with all of these other ingredients.
433
00:20:53,219 --> 00:20:55,955
This is stressful!
I know, right?
434
00:20:55,955 --> 00:20:59,359
I'm a bit worried about the
MasterChef contestants at the moment.
435
00:20:59,359 --> 00:21:03,262
Declan didn't set up his... his
bench the way that Ben has.
436
00:21:03,262 --> 00:21:05,965
He's got a load of sauces
down one end,
437
00:21:05,965 --> 00:21:09,502
so now it's confusing to Cath
because as soon as someone
walks in,
438
00:21:09,502 --> 00:21:11,504
it's on your bench,
"I've got to use it."
439
00:21:11,504 --> 00:21:16,175
OK, so I could see there that
Declan had a few, um,
condiments here.
440
00:21:16,175 --> 00:21:19,579
So maybe I'm gonna make a
dressing for it, for at the
end, I think,
441
00:21:19,579 --> 00:21:21,013
with these here.
442
00:21:21,013 --> 00:21:23,282
I'm not overly confident
with Asian ingredients,
443
00:21:23,282 --> 00:21:25,117
so I'm gonna stick
with all of the ingredients
444
00:21:25,117 --> 00:21:27,820
that Declan's left on the bench
and make a sauce.
445
00:21:27,820 --> 00:21:30,557
Here we go. Yeah. This is
sort of what I was hoping for.
446
00:21:30,557 --> 00:21:33,360
Building on that sauce that
will go with the steamed fish.
447
00:21:33,360 --> 00:21:35,795
So I'm tasting it as I'm
making it,
448
00:21:35,795 --> 00:21:38,398
but I just can't seem
to get those flavours right.
449
00:21:41,801 --> 00:21:44,303
It's so hard not to communicate.
450
00:21:44,303 --> 00:21:46,172
I'm not even sure what I'm
doing
451
00:21:46,172 --> 00:21:47,974
is actually what Declan
wanted me to do.
452
00:21:47,974 --> 00:21:50,510
I'm a bit nervous for her and
for us.
453
00:21:51,844 --> 00:21:53,346
Hmm, hmm, hmm, hmm, hmm!
454
00:21:53,346 --> 00:21:55,615
I thought that I'd made it
really clear for Cath,
455
00:21:55,615 --> 00:21:57,216
but she looks confused.
456
00:21:58,518 --> 00:21:59,652
OK.
457
00:21:59,652 --> 00:22:01,588
So now I'm really worried.
458
00:22:16,803 --> 00:22:18,705
It's so hard
not to communicate.
459
00:22:18,705 --> 00:22:20,807
Oh, damn it!
460
00:22:22,509 --> 00:22:24,411
I'm not even sure what I'm
doing
461
00:22:24,411 --> 00:22:26,513
is actually what Declan
wanted me to do.
462
00:22:27,647 --> 00:22:29,315
Hmm, hmm, hmm, hmm, hmm!
463
00:22:29,315 --> 00:22:32,284
I'm a bit nervous for her and
for us.
464
00:22:32,284 --> 00:22:34,887
I thought that I'd made it
really clear for Cath,
465
00:22:34,887 --> 00:22:36,322
but she looks confused.
466
00:22:36,322 --> 00:22:38,825
So now I'm really worried.
467
00:22:38,825 --> 00:22:40,359
OK.
468
00:22:40,359 --> 00:22:43,430
Oh, man! I'm just gonna
have to figure this out
469
00:22:43,430 --> 00:22:45,598
and try to balance his sauce.
470
00:22:45,598 --> 00:22:48,334
Hey, Louis, how are you going?
471
00:22:48,334 --> 00:22:50,603
I'm really, really, really
amazing, actually.
472
00:22:52,605 --> 00:22:54,707
Are you? Oh, really?
473
00:22:54,707 --> 00:22:56,242
Wow!
474
00:22:56,242 --> 00:22:58,545
We've seen it before
and we're seeing it again,
475
00:22:58,545 --> 00:23:00,680
time really flies in the relay!
476
00:23:00,680 --> 00:23:03,916
Five minutes till changeover!
Oh, what?!
477
00:23:03,916 --> 00:23:05,652
Go, Cath!
478
00:23:07,987 --> 00:23:10,056
I'm gonna cook some
rice now
479
00:23:10,056 --> 00:23:13,359
and I've just put on some
ginger oil for the steamed fish
480
00:23:13,359 --> 00:23:15,361
like we do at the restaurant.
481
00:23:15,361 --> 00:23:17,129
In a relay challenge,
482
00:23:17,129 --> 00:23:20,099
the guys knows me,
they know me very well.
483
00:23:20,099 --> 00:23:22,001
Mark is almost like a mini-me.
484
00:23:22,001 --> 00:23:24,504
He's been with me since day one
at Stanley.
485
00:23:24,504 --> 00:23:27,774
He's just gonna be able to read
my mind, fingers crossed.
486
00:23:27,774 --> 00:23:29,909
Mmm. Rice is on.
487
00:23:29,909 --> 00:23:32,545
The steamer's good.
488
00:23:32,545 --> 00:23:34,481
The ginger oil.
489
00:23:34,481 --> 00:23:36,382
Coriander.
490
00:23:36,382 --> 00:23:39,852
The plate's there, chicken's
out, deep-fryer's hot,
491
00:23:39,852 --> 00:23:42,321
condiments are done, fish is ready.
492
00:23:42,321 --> 00:23:44,791
Do the fish for him.
493
00:23:44,791 --> 00:23:46,493
Greens are there.
494
00:23:46,493 --> 00:23:48,160
I think he's just gotta come
495
00:23:48,160 --> 00:23:50,129
and just start to hustle
and put it together.
496
00:23:51,564 --> 00:23:53,533
One minute till handover!
497
00:23:53,533 --> 00:23:55,602
Come on, Declan, let's
go! (CONTESTANTS CHEER AND
APPLAUD)
498
00:23:55,602 --> 00:23:57,069
Go, Cath!
Go, Cath!
499
00:23:57,069 --> 00:23:59,472
My time's nearly up.
I just... I can't believe it.
500
00:23:59,472 --> 00:24:02,942
I've left the sauce for Adi
when she comes in.
501
00:24:02,942 --> 00:24:04,376
Just put that in there...
502
00:24:04,376 --> 00:24:06,579
I just can't seem to get
those flavours right.
503
00:24:06,579 --> 00:24:08,380
There's condiments on one side,
504
00:24:08,380 --> 00:24:10,016
there's condiments
on the other side.
505
00:24:10,016 --> 00:24:12,018
I'm just hoping
that Adi will come in
506
00:24:12,018 --> 00:24:13,986
and she'll be able to fix the sauce.
507
00:24:13,986 --> 00:24:15,221
Quick, quick, quick.
508
00:24:15,221 --> 00:24:17,256
30 seconds to go.
509
00:24:17,256 --> 00:24:22,061
I would have really wished
for the rice to be boiling.
510
00:24:22,061 --> 00:24:25,364
But it's got maybe a minute
before it boils,
511
00:24:25,364 --> 00:24:27,366
so I'm just gonna leave the lid
on the side
512
00:24:27,366 --> 00:24:29,301
and hopefully Mark
sees the rice boiling,
513
00:24:29,301 --> 00:24:31,771
puts the lid on, turns it down.
514
00:24:31,771 --> 00:24:35,241
Louis and Cath, your time in
the kitchen is over. Tools down.
515
00:24:35,241 --> 00:24:37,343
Time to head to the locker room.
516
00:24:37,343 --> 00:24:38,811
Let's go, friends!
Come on!
517
00:24:38,811 --> 00:24:41,981
Come on, Louis! Come on, Louis!
Come on, Louis! Come on, Louis!
518
00:24:41,981 --> 00:24:43,482
Come on, mate.
519
00:24:45,251 --> 00:24:47,620
My brain is just ticking over.
520
00:24:47,620 --> 00:24:50,657
You know, I'm trying
not to get ideas,
521
00:24:50,657 --> 00:24:52,892
but I just know that
I don't want to go down
522
00:24:52,892 --> 00:24:54,761
any sort of an Asian path today
523
00:24:54,761 --> 00:24:56,362
because these boys from Stanley,
524
00:24:56,362 --> 00:24:58,731
they cook Cantonese cuisine
at the top of their game.
525
00:24:58,731 --> 00:25:00,733
We are not going up against that.
526
00:25:00,733 --> 00:25:03,435
Mark and Adi, the kitchen's
yours!
527
00:25:03,435 --> 00:25:04,971
Good luck!
528
00:25:04,971 --> 00:25:07,273
You've got 25 minutes
to bring these things together.
529
00:25:07,273 --> 00:25:08,274
OK.
530
00:25:08,407 --> 00:25:10,810
Come on, in you come,
in you come! Let's go!
531
00:25:10,810 --> 00:25:13,412
Let's go, Mark! Back bench.
532
00:25:13,412 --> 00:25:17,650
Mark is a very cool,
calm and collected cat.
533
00:25:17,650 --> 00:25:20,519
Everyone ran in.
Mark... Markie strolled in.
534
00:25:20,519 --> 00:25:23,623
Markie's looking around.
He's doing a bit of a gaze.
535
00:25:23,623 --> 00:25:27,994
Maybe too cool. Maybe his
cucumber's a little too cool.
536
00:25:29,996 --> 00:25:34,200
So, as I walk in there, I tried
to figure out as much as I can.
537
00:25:35,668 --> 00:25:36,836
Fryer.
538
00:25:37,069 --> 00:25:41,240
Going in, I was just, like,
expecting it to be, like, all done.
539
00:25:41,240 --> 00:25:44,711
But when I came in, I see that,
"OK, I need to fry the chicken.
540
00:25:44,711 --> 00:25:48,514
"I need to cook the fish and I
need to make the sauce for the
fish."
541
00:25:48,514 --> 00:25:49,982
Get the fish on, Mark.
542
00:25:49,982 --> 00:25:52,985
I see the, like, raw fish
on the steamer basket,
543
00:25:52,985 --> 00:25:55,554
so that's Louis's plan, so...
544
00:25:56,923 --> 00:26:00,092
And then I see rice
being boiled in the pot.
545
00:26:00,092 --> 00:26:02,094
And it's all dried out.
546
00:26:02,094 --> 00:26:04,330
It needs some water.
547
00:26:06,666 --> 00:26:08,835
Oh, no!
548
00:26:08,835 --> 00:26:13,372
The cardinal sin of rice
is to stir it.
549
00:26:13,372 --> 00:26:17,877
The first thing Mark does
is give the rice a stir.
550
00:26:17,877 --> 00:26:19,345
Let's just try to fix it.
551
00:26:19,345 --> 00:26:22,014
Like, hopefully
this is gonna fix it.
552
00:26:22,014 --> 00:26:24,684
Next, I need to make the sauce
for the fish.
553
00:26:27,253 --> 00:26:29,956
You got the professional
chefs from Stanley doing their thing.
554
00:26:29,956 --> 00:26:31,223
Doing their whole banquet.
555
00:26:31,223 --> 00:26:32,591
Two different proteins. Yeah.
556
00:26:32,591 --> 00:26:35,361
A lot of different condiments.
Some greens, some rice.
557
00:26:35,361 --> 00:26:36,996
There is a whole feast there. Yep.
558
00:26:36,996 --> 00:26:38,430
Versus our MasterChef contestants
559
00:26:38,430 --> 00:26:42,001
who have got a steamed fish
and rice and a salad.
560
00:26:42,001 --> 00:26:43,035
Yeah.
Yeah.
561
00:26:43,402 --> 00:26:46,238
It's like... The thing with
that is, if they do that perfectly...
562
00:26:46,238 --> 00:26:47,239
Yeah.
563
00:26:47,707 --> 00:26:51,911
And the guys from Stanley, if
they just stuff up one little element...
564
00:26:51,911 --> 00:26:52,912
Yeah.
565
00:26:52,912 --> 00:26:54,413
...which could be rice,
could be greens,
566
00:26:54,413 --> 00:26:57,049
could be fish, could be
chicken, could be the condiments,
567
00:26:57,049 --> 00:26:58,918
I'm sorry, but our MasterChef
contestants take it home.
568
00:26:58,918 --> 00:27:00,552
It happens all the time, right?
569
00:27:00,552 --> 00:27:02,855
If there are more things to compare,
570
00:27:02,855 --> 00:27:04,490
if there's something that is faulty,
571
00:27:04,490 --> 00:27:07,526
we'll be focused on that
and not on the entire thing.
572
00:27:07,526 --> 00:27:09,896
Adi, there's two main things
573
00:27:09,896 --> 00:27:12,398
that really she's gonna have to
concentrate to get this, right?
574
00:27:12,398 --> 00:27:14,066
Is the fish, you know what I
mean?
575
00:27:14,066 --> 00:27:16,135
Like, really nail that
and get the flavour brilliant.
576
00:27:16,135 --> 00:27:18,905
And then the other one is the
sauce for the steamed fish.
577
00:27:18,905 --> 00:27:21,841
I think what we're all
trying to say here is...
578
00:27:21,841 --> 00:27:23,642
This could go either way.
579
00:27:23,642 --> 00:27:26,278
Got some nice garnishings.
580
00:27:26,278 --> 00:27:30,116
Chillies that we're
gonna go with. OK.
581
00:27:30,116 --> 00:27:33,920
We've gone with some sort of
an Asian flavour today,
582
00:27:33,920 --> 00:27:35,822
which I did not want to see.
583
00:27:35,822 --> 00:27:37,456
A little Asian salad.
584
00:27:37,456 --> 00:27:39,425
Coconut.
585
00:27:39,425 --> 00:27:41,260
I'm also a bit concerned
586
00:27:41,260 --> 00:27:45,998
because I'm not sure where in
Asia these flavours are coming from.
587
00:27:45,998 --> 00:27:47,967
We've got gochujang on the table,
588
00:27:47,967 --> 00:27:50,102
there's mirin from Japan,
589
00:27:50,102 --> 00:27:51,804
there's, you know, sesame oil.
590
00:27:51,804 --> 00:27:55,407
Like, yeah, they're Asian
flavours, but from what
country?
591
00:27:55,407 --> 00:27:58,544
I just can't believe...
we're doing Asian
592
00:27:58,544 --> 00:28:00,579
against guys who cook
in an Asian restaurant.
593
00:28:00,579 --> 00:28:02,281
Oh, it's really hard to know.
594
00:28:02,281 --> 00:28:05,351
Like, I don't want to
completely go rogue and do my
own thing.
595
00:28:05,351 --> 00:28:07,319
So I just think I'm gonna go
with it
596
00:28:07,319 --> 00:28:09,221
and hope that the flavours
carry us through.
597
00:28:11,657 --> 00:28:13,625
Adi.
Hi, Andy.
598
00:28:13,625 --> 00:28:15,494
It's just gonna be
a whole fish and rice,
599
00:28:15,494 --> 00:28:18,564
a little salad and sauce
for the fish.
600
00:28:18,564 --> 00:28:21,033
Have you tasted it?
I haven't tasted that yet.
601
00:28:21,033 --> 00:28:23,202
And then this?
I don't...
602
00:28:23,202 --> 00:28:24,603
Oof!
I don't know.
603
00:28:24,603 --> 00:28:27,840
There was some of that in
the... (DRAMATIC MUSIC)
604
00:28:27,840 --> 00:28:30,476
Jock looks pretty worried
about the sauce.
605
00:28:30,476 --> 00:28:32,211
I taste it
606
00:28:32,211 --> 00:28:35,547
and it needs a lot of work.
607
00:28:35,547 --> 00:28:37,183
Pretty strong.
608
00:28:37,183 --> 00:28:39,251
Gochujang, we're not gonna use that.
609
00:28:39,251 --> 00:28:41,720
Ketchup manis, no, thank you.
610
00:28:41,720 --> 00:28:44,824
I'm just gonna start adding a
few different things into this sauce
611
00:28:44,824 --> 00:28:48,260
and just keep going and keep
going until I'm happy with the balance.
612
00:28:50,963 --> 00:28:53,632
That fish just needs
a bit of attention.
613
00:28:55,802 --> 00:28:57,236
It's pretty big, the fish.
614
00:28:58,237 --> 00:29:00,873
The most critical
part of this cook is in front
of you!
615
00:29:00,873 --> 00:29:02,641
15 minutes to go!
616
00:29:05,544 --> 00:29:07,914
Adi is still working
on the sauce,
617
00:29:07,914 --> 00:29:10,249
but she needs to get that fish
on now
618
00:29:10,249 --> 00:29:12,384
if it's gonna have
enough time to cook.
619
00:29:12,384 --> 00:29:14,686
This is stressing me out. Yeah.
620
00:29:31,303 --> 00:29:33,072
I don't know what my other
two team members
621
00:29:33,072 --> 00:29:34,706
had planned for this sauce,
622
00:29:34,706 --> 00:29:36,976
but I just need
to balance out the flavours.
623
00:29:36,976 --> 00:29:39,278
That fish just needs
a bit of attention.
624
00:29:39,278 --> 00:29:42,114
Oh, there's brown sugar as
well. Soy sauce.
625
00:29:42,114 --> 00:29:44,050
Adi needs to get that fish on now
626
00:29:44,050 --> 00:29:46,052
if it's gonna have
enough time to cook.
627
00:29:47,486 --> 00:29:49,755
Come on. Come on.
Come on, Adi.
628
00:29:49,755 --> 00:29:54,827
I've got chillies, lime,
soy sauce, sugar,
629
00:29:54,827 --> 00:29:57,930
ginger, garlic, some scallions.
630
00:29:57,930 --> 00:30:00,099
I'm pretty happy with the flavours.
631
00:30:00,099 --> 00:30:03,735
Sweet, sour. It's nice.
632
00:30:03,735 --> 00:30:05,737
But time is getting away from me.
633
00:30:05,737 --> 00:30:08,440
She's stressing me out. Yeah.
634
00:30:08,440 --> 00:30:10,342
Righto.
635
00:30:10,342 --> 00:30:13,345
OK, let's just season this
and get it cooking.
636
00:30:14,346 --> 00:30:16,748
The sauce took me longer
than I expected
637
00:30:16,748 --> 00:30:19,751
and I know I need to get this
fish in the steamer basket.
638
00:30:21,453 --> 00:30:25,191
I hope that I've left enough time.
639
00:30:25,191 --> 00:30:28,260
Mark, Adi, 10 minutes to go!
640
00:30:30,129 --> 00:30:31,964
Come on!
Go, Adi!
641
00:30:34,666 --> 00:30:38,104
Look at the chicken! Oh,
yum!
642
00:30:38,104 --> 00:30:40,039
That looks so good!
643
00:30:40,039 --> 00:30:41,941
Oh, my goodness. This looks amazing.
644
00:30:41,941 --> 00:30:44,610
Hey, Mark.
How are you?
645
00:30:44,610 --> 00:30:46,545
Mate, the bigger question is,
how are you?
646
00:30:46,545 --> 00:30:48,147
There seems to be a lot going on.
647
00:30:48,147 --> 00:30:50,216
What dishes do you think
are happening here?
648
00:30:50,216 --> 00:30:51,783
So, soy sauce,
I'm gonna deep-fry it.
649
00:30:51,783 --> 00:30:54,453
The first thing in mind is,
like, I need to deep-fry the chicken.
650
00:30:54,453 --> 00:30:55,721
Yep.
651
00:30:55,721 --> 00:30:57,656
And then I saw fish
on the steamer basket,
652
00:30:57,656 --> 00:30:59,558
so Louis set it up for me
653
00:30:59,558 --> 00:31:01,894
and, like, probably a big feast
for everyone.
654
00:31:01,894 --> 00:31:04,696
What's going on with the rice?
It's looking a bit dodge in there.
655
00:31:04,696 --> 00:31:06,398
Yeah.
656
00:31:06,398 --> 00:31:09,135
You've got a fair bit of work
to do to bring this together.
657
00:31:09,135 --> 00:31:10,602
A lot that can go wrong.
658
00:31:10,602 --> 00:31:13,505
When you're doing a lot, that
means there's a lot that can go wrong.
659
00:31:13,505 --> 00:31:15,007
Yep.
Let's motor, Mark.
660
00:31:15,007 --> 00:31:16,508
Thank you.
Let's go.
661
00:31:16,508 --> 00:31:19,045
This rice is overcooked.
662
00:31:19,045 --> 00:31:20,980
I put too much water on it.
663
00:31:23,615 --> 00:31:26,285
Mark, how's the rice?
664
00:31:26,285 --> 00:31:28,320
Yeah, it's overcooked.
665
00:31:28,320 --> 00:31:29,621
Going on the plate?
666
00:31:31,723 --> 00:31:33,926
I'm still trying to fix it, but...
667
00:31:35,327 --> 00:31:36,628
...let's try.
668
00:31:36,628 --> 00:31:39,698
Time, it just goes really fast.
669
00:31:39,698 --> 00:31:42,168
As I am cooking,
I haven't even realised
670
00:31:42,168 --> 00:31:44,336
that I only got a few minutes left.
671
00:31:44,336 --> 00:31:45,837
Two minutes to go!
Two minutes!
672
00:31:49,075 --> 00:31:51,677
Everything is down to the wire.
673
00:31:51,677 --> 00:31:53,779
I just need to get this fish
on the plate.
674
00:31:53,779 --> 00:31:55,982
I hope it's been cooking
for enough time.
675
00:31:58,550 --> 00:32:00,786
Every single element
needs to be perfect
676
00:32:00,786 --> 00:32:02,621
if we want to beat Stanley.
677
00:32:02,621 --> 00:32:05,391
Come on, Adi.
Come on, Adi! Come on!
678
00:32:05,391 --> 00:32:07,293
60 seconds!
679
00:32:09,128 --> 00:32:10,729
Come on, Mark.
680
00:32:10,729 --> 00:32:14,933
Oh, that looks so
yummy!
681
00:32:14,933 --> 00:32:19,438
Oh, I think he needs to, like,
start plating, like, five
minutes ago.
682
00:32:21,707 --> 00:32:25,811
I'm trying to figure
out, like, what should I plate
first?
683
00:32:25,811 --> 00:32:28,180
I start carving all this chicken.
684
00:32:30,249 --> 00:32:32,851
I grab the fish
steaming on the basket
685
00:32:32,851 --> 00:32:34,386
and I put it on the plate.
686
00:32:35,387 --> 00:32:37,823
But I'm a bit worried
about the rice.
687
00:32:39,391 --> 00:32:41,527
It would have been nice
to put the rice there,
688
00:32:41,527 --> 00:32:44,963
but it's better for me
not to put the rice with it
689
00:32:44,963 --> 00:32:47,133
because, you know,
it's not really a good one.
690
00:32:47,133 --> 00:32:50,802
Oh, damn, burnt rice.
It's annoying, isn't it?
691
00:32:50,802 --> 00:32:53,039
Gantry, let's do this!
692
00:32:53,039 --> 00:32:57,043
10, 9, 8, 7,
693
00:32:57,043 --> 00:32:58,744
6, 5,
694
00:32:58,744 --> 00:33:01,247
4, 3,
695
00:33:01,247 --> 00:33:02,981
2, 1!
696
00:33:02,981 --> 00:33:06,152
Relay's done!
697
00:33:08,420 --> 00:33:09,988
Well done!
698
00:33:09,988 --> 00:33:12,624
Hey, hey, well done!
Good job!
699
00:33:12,624 --> 00:33:15,327
I don't know, I don't know,
I don't know.
700
00:33:16,328 --> 00:33:20,266
I fumbled with the rice.
It was so good watching this.
701
00:33:20,266 --> 00:33:22,234
Looks good.
You got it all done.
702
00:33:22,234 --> 00:33:24,303
It's just the rice I'm missing.
703
00:33:24,303 --> 00:33:26,105
Look, we got it up. Yeah.
704
00:33:26,105 --> 00:33:28,907
I just hope that
I've cooked the fish properly.
705
00:33:28,907 --> 00:33:29,908
Yeah.
706
00:33:30,142 --> 00:33:32,278
'Cause if that's the thing
that makes us lose today,
707
00:33:32,278 --> 00:33:33,679
that's gonna be on me.
708
00:33:33,679 --> 00:33:34,680
No.
709
00:33:35,181 --> 00:33:38,617
Oh, I think we did pretty good
with it. Yeah, it looks promising.
710
00:33:38,617 --> 00:33:40,486
'Promising'?
711
00:33:41,487 --> 00:33:42,754
It looks very good!
712
00:33:44,823 --> 00:33:47,393
Mark was maybe too cruisy.
713
00:33:47,393 --> 00:33:50,062
I'm from Mullumbimby,
but he was very cruisy, yeah.
714
00:33:50,062 --> 00:33:53,665
But he knows more than me
and I feel like I wanna eat it,
715
00:33:53,665 --> 00:33:56,268
so that's always
how I judge everything.
716
00:33:56,268 --> 00:33:58,404
Hopefully good enough
for the judges.
717
00:34:00,506 --> 00:34:05,244
The old MasterChef Relay made
even more interesting by no handover.
718
00:34:05,244 --> 00:34:08,980
A tale of two
very different benches today.
719
00:34:08,980 --> 00:34:10,616
Contestants v the pros.
720
00:34:11,883 --> 00:34:14,620
We'd love to taste the dishes
by team Stanley!
721
00:34:14,620 --> 00:34:16,855
Yeh-yah!
Whoo!
722
00:34:16,855 --> 00:34:18,757
Bringing our food
to the judges,
723
00:34:18,757 --> 00:34:21,727
it's Stanley's reputation
on the line.
724
00:34:21,727 --> 00:34:24,196
The MasterChef contestants'
dish, it looks great.
725
00:34:24,196 --> 00:34:26,365
They chose to, you know, cook Asian
726
00:34:26,365 --> 00:34:29,000
and then they've done
a steamed fish as well!
727
00:34:29,000 --> 00:34:30,902
So we're not comparing
apples and pears.
728
00:34:30,902 --> 00:34:32,604
We're comparing apples
and apples here,
729
00:34:32,604 --> 00:34:36,742
so I think it's anyone's
challenge at this point.
730
00:34:44,716 --> 00:34:46,218
In the mood to cook?
731
00:34:46,218 --> 00:34:50,822
Grab your aprons and try these
delicious MasterChef-approved
recipes
732
00:34:50,822 --> 00:34:52,324
on 10 play.
733
00:34:58,297 --> 00:34:59,798
Talk us through your menu.
734
00:34:59,798 --> 00:35:02,368
Well, we did
a crispy-skin chicken,
735
00:35:02,368 --> 00:35:04,436
uh, steamed fish,
ginger and shallot,
736
00:35:04,436 --> 00:35:07,038
and some steamed Asian greens,
bok choy,
737
00:35:07,038 --> 00:35:09,441
just with simply with oyster sauce.
738
00:35:09,441 --> 00:35:12,644
So a little bit of a mix and
match with the condiments there.
739
00:35:12,644 --> 00:35:14,313
There's chilli if you like it hot.
740
00:35:14,313 --> 00:35:16,114
Salt if you want it
a bit more salty.
741
00:35:16,114 --> 00:35:18,284
The shallot ginger relish
just to mellow it out.
742
00:35:18,284 --> 00:35:21,687
Looking at the offering that
you guys created in this relay
743
00:35:21,687 --> 00:35:24,423
with no handover whatsoever,
are you happy?
744
00:35:24,423 --> 00:35:27,193
Yeah. I feel very proud.
745
00:35:27,193 --> 00:35:30,196
Um, it's something
I've always told the boys
746
00:35:30,196 --> 00:35:33,765
to always think of
balancing a full meal
747
00:35:33,765 --> 00:35:35,467
rather than a dish.
748
00:35:35,467 --> 00:35:38,504
And when I came out and I saw
a few proteins and spices,
749
00:35:38,504 --> 00:35:40,239
I felt really happy.
750
00:35:40,239 --> 00:35:46,111
Um, I have to ask, Asian
banquet, Cantonese banquet, no
rice?
751
00:35:48,314 --> 00:35:50,282
Oh, Mark's on a keto diet,
so he's...
752
00:35:52,150 --> 00:35:53,752
He's, uh... We call him...
753
00:35:53,752 --> 00:35:55,854
He's from the Philippines,
so he's Tito Keto.
754
00:35:55,854 --> 00:35:57,756
Tito Keto!
So, yeah, he's my Tito Keto.
755
00:35:57,756 --> 00:35:59,758
Amazing. So he said,
"Absolutely not, Louis.
756
00:35:59,758 --> 00:36:02,027
"No. I'm just looking after
your health."
757
00:36:03,094 --> 00:36:06,598
No lid on the rice.
It had consequences.
758
00:36:06,598 --> 00:36:09,535
You checked it. No good.
Didn't serve it.
759
00:36:09,535 --> 00:36:11,203
Yep.
760
00:36:38,697 --> 00:36:40,566
Well, gentlemen...
761
00:36:42,301 --> 00:36:43,835
...it's delicious.
762
00:36:46,272 --> 00:36:47,939
Perfect cooking on the fish.
763
00:36:47,939 --> 00:36:49,875
It's really, really beautiful.
764
00:36:49,875 --> 00:36:53,144
And, you know, cutting the
tail off and trimming it the
way you did
765
00:36:53,144 --> 00:36:55,881
just to make sure that it was
cooked perfectly, every part
of it,
766
00:36:55,881 --> 00:36:59,184
rather than having an
overcooked tail piece is very clever.
767
00:37:00,952 --> 00:37:03,822
The sauce is delicate
but packed full of flavour
768
00:37:03,822 --> 00:37:07,025
and it complements the flavour
of snapper beautifully.
769
00:37:07,025 --> 00:37:08,560
It's so delicious.
770
00:37:08,560 --> 00:37:11,330
Chicken, um, twice cooked,
crispy skin,
771
00:37:11,330 --> 00:37:14,533
just with three very simple
condiments, you know, ideal.
772
00:37:14,533 --> 00:37:15,934
That is absolutely perfect.
773
00:37:17,403 --> 00:37:19,971
Got the texture of
master stock chicken
774
00:37:19,971 --> 00:37:22,140
and then you've got that
crispy skin over the top.
775
00:37:22,140 --> 00:37:24,643
Um, I've got no... faults.
776
00:37:24,643 --> 00:37:26,812
Even the sides, the bok choy
with the oyster sauce,
777
00:37:26,812 --> 00:37:28,814
I mean, I've got no faults
with any of it.
778
00:37:28,814 --> 00:37:31,317
It is all perfectly executed.
779
00:37:31,317 --> 00:37:33,685
Well done, guys.
Thanks, Jock. Thank you.
780
00:37:35,954 --> 00:37:39,325
Clean, classic,
considerate Cantonese cooking
781
00:37:39,325 --> 00:37:41,126
with modern considerations.
782
00:37:41,126 --> 00:37:43,729
I'm absolutely here for it
any day of the week
783
00:37:43,729 --> 00:37:47,499
and that's why you are who you
are and you have an amazing team.
784
00:37:47,499 --> 00:37:49,768
The fish is just
such a thing of beauty
785
00:37:49,768 --> 00:37:51,837
to have something
so clean and simple
786
00:37:51,837 --> 00:37:54,940
and yet so delicate and complex
at the same time.
787
00:37:54,940 --> 00:37:57,843
You've managed to balance the
holy trinity of all of the flavours
788
00:37:57,843 --> 00:38:01,246
that make Cantonese cuisine
perfect right there.
789
00:38:01,246 --> 00:38:03,815
And then, of course, the
chicken, beautiful texture on
the skin.
790
00:38:03,815 --> 00:38:05,517
Cuisson was absolutely perfect.
791
00:38:05,517 --> 00:38:09,254
And then just having that
modern touch of three separate ways
792
00:38:09,254 --> 00:38:12,558
that you can experience the
different dimensions of the chicken
793
00:38:12,558 --> 00:38:15,093
and the layers of flavour
within that master stock,
794
00:38:15,093 --> 00:38:17,629
it... it's just...
it's unstoppable food.
795
00:38:17,629 --> 00:38:19,765
Thank you. Thanks, Mel.
796
00:38:19,765 --> 00:38:22,200
Yeah, there's... there's
literally no faults in it at all.
797
00:38:22,200 --> 00:38:23,802
You're not trying to
reinvent the wheel here.
798
00:38:23,802 --> 00:38:26,972
It's just simple food done
at its absolute best.
799
00:38:26,972 --> 00:38:30,208
Um, you guys are famous
for this stuff
800
00:38:30,208 --> 00:38:33,545
and I'm so glad that you've
come into the kitchen and
really showed off
801
00:38:33,545 --> 00:38:35,881
and that's exactly what you've
done, so, well done, fellas.
802
00:38:35,881 --> 00:38:37,483
Well done.
803
00:38:48,126 --> 00:38:50,762
Next up is the contestants.
804
00:38:54,633 --> 00:38:57,268
I am starting to get nervous.
805
00:38:57,268 --> 00:39:01,440
The guys from Stanley have
just got amazing feedback from
the judges.
806
00:39:01,440 --> 00:39:05,010
So, our dish needs to be
perfect to get a win.
807
00:39:10,215 --> 00:39:12,951
Alright, Declan,
you went first, so...
808
00:39:12,951 --> 00:39:14,653
Yeah.
Tell me, what's the dish?
809
00:39:14,653 --> 00:39:17,055
Um, so we've got steamed snapper,
810
00:39:17,055 --> 00:39:20,191
um, and we've got a salad
and coconut rice with it.
811
00:39:22,461 --> 00:39:24,195
Adi, having to bring it home,
812
00:39:24,195 --> 00:39:27,065
there's a lot of pressure,
obviously, to... to get it right,
813
00:39:27,065 --> 00:39:29,801
to cook the fish really nicely
as well.
814
00:39:29,801 --> 00:39:32,037
Do you think you've done a
good job? I hope so.
815
00:39:32,037 --> 00:39:34,773
What about the sauce,
the dressing for the fish?
816
00:39:34,773 --> 00:39:37,676
I tasted the one on the bench,
it was a bit "How you going?"
817
00:39:37,676 --> 00:39:39,411
Did you rectify it?
Yeah, I did.
818
00:39:39,411 --> 00:39:42,013
Cool. Alright. Shall we taste
it? Please!
819
00:40:35,433 --> 00:40:36,434
The old relay.
820
00:40:36,434 --> 00:40:39,104
We did make it even more tough
for you guys
821
00:40:39,104 --> 00:40:41,507
by not having any verbal changeover.
822
00:40:42,508 --> 00:40:45,043
Um, unfortunately, I think it's
got the better of you guys.
823
00:40:47,913 --> 00:40:50,115
I'll start with the fish.
It's just a tad under.
824
00:40:50,115 --> 00:40:51,116
OK.
825
00:40:51,449 --> 00:40:54,653
The dressing - it was good. It
just needed to be flooded in it.
826
00:40:54,653 --> 00:40:55,987
You know?
Yeah.
827
00:40:55,987 --> 00:40:57,589
It should've been
in some sort of bowl
828
00:40:57,589 --> 00:41:00,425
so you could've literally just
gone absolutely crazy with that dressing
829
00:41:00,425 --> 00:41:01,860
because, yeah,
steamed snapper's nice,
830
00:41:01,860 --> 00:41:04,462
but it really needs something
to take it to the next level.
831
00:41:04,462 --> 00:41:05,931
Yeah.
832
00:41:05,931 --> 00:41:08,567
The salad - some nice textures
in there, some nice flavours in there.
833
00:41:08,567 --> 00:41:13,204
If this was going to be you
trying to take down the lords
back there...
834
00:41:13,204 --> 00:41:14,339
Yeah.
835
00:41:14,573 --> 00:41:16,975
...it really needed to be, like,
everything needed to be peaking.
836
00:41:16,975 --> 00:41:18,076
Yeah.
837
00:41:19,678 --> 00:41:22,347
I love that you guys throw
yourselves into challenges
838
00:41:22,347 --> 00:41:24,883
with so much enthusiasm
no matter what it is
839
00:41:24,883 --> 00:41:26,618
because that is to be commended.
840
00:41:26,618 --> 00:41:29,821
It's not easy in this kitchen
and that's not lost on us.
841
00:41:29,821 --> 00:41:31,222
Well done, guys.
Thanks, guys.
842
00:41:31,222 --> 00:41:32,891
Thanks, guys. Thank you.
843
00:41:32,891 --> 00:41:34,192
Oh!
844
00:41:36,494 --> 00:41:39,397
Sorry, guys. I can't believe I
undercooked it.
845
00:41:42,901 --> 00:41:47,338
The MasterChef Relay is a
classic challenge for a reason.
846
00:41:47,338 --> 00:41:52,077
It's exceptionally challenging
for both amateurs and professionals.
847
00:41:52,077 --> 00:41:56,381
Both teams put in considerable
efforts for today's relay,
848
00:41:56,381 --> 00:41:59,284
but the runaway winners
were team Stanley.
849
00:42:04,790 --> 00:42:07,158
Yeah, they did.
850
00:42:07,158 --> 00:42:09,127
Louis, Ben, Mark, congratulations.
851
00:42:09,127 --> 00:42:11,597
You guys cooked
like a well-oiled machine.
852
00:42:11,597 --> 00:42:15,200
All those services spent
side by side at Stanley
853
00:42:15,200 --> 00:42:17,135
has definitely set you up
for success
854
00:42:17,135 --> 00:42:20,438
and, today, we were
the beneficiaries of just that.
855
00:42:21,439 --> 00:42:24,309
We appreciate you guys coming
into the MasterChef kitchen
856
00:42:24,309 --> 00:42:28,747
and giving us a glimpse of
just how the professionals get
it done.
857
00:42:28,747 --> 00:42:31,182
Great work, guys.
Thanks so much for coming in.
858
00:42:36,021 --> 00:42:38,189
Of course, this means
Cath, Declan and Adi,
859
00:42:38,189 --> 00:42:41,727
you'll be joining the four on
the end there in Sunday's
elimination.
860
00:42:42,961 --> 00:42:45,797
So, Rue, Theo, Brent...
Yeah?
861
00:42:45,797 --> 00:42:47,432
...no more tokens.
862
00:42:47,432 --> 00:42:49,567
It's no secret. You guys have
waited long enough.
863
00:42:49,567 --> 00:42:53,639
And tomorrow, it's your turn to
take on a bunch of professionals.
864
00:42:53,639 --> 00:42:56,507
And, of course, following the
trend of this week,
865
00:42:56,507 --> 00:43:00,245
it will be in another
classic MasterChef challenge.
866
00:43:00,245 --> 00:43:02,714
So, go home, put those feet up,
get some rest,
867
00:43:02,714 --> 00:43:05,150
come back firing
'cause you're gonna need it.
868
00:43:05,150 --> 00:43:06,918
See you, guys.
Thank you.
869
00:43:08,253 --> 00:43:09,755
Good job, gents.
870
00:43:09,755 --> 00:43:11,222
Thank you.
871
00:43:11,222 --> 00:43:12,691
Well done!
872
00:43:15,694 --> 00:43:18,596
Tomorrow night
on MasterChef Australia...
873
00:43:18,596 --> 00:43:22,634
From Serai in Melbourne,
Ross Magnaye and his team!
874
00:43:22,634 --> 00:43:24,035
Let's go!
Yes!
875
00:43:24,035 --> 00:43:28,039
...it's the last chance
to take down the pros
876
00:43:28,039 --> 00:43:29,574
and win immunity.
877
00:43:29,574 --> 00:43:31,743
It's my time to shine.
878
00:43:31,743 --> 00:43:33,578
I've just gotta back myself
and go for it.
879
00:43:33,578 --> 00:43:35,580
But...
We want to win.
880
00:43:35,580 --> 00:43:36,982
It's a challenge.
I'm competitive.
881
00:43:36,982 --> 00:43:38,183
We have to win.
882
00:43:38,183 --> 00:43:39,651
...it will take one...
883
00:43:39,651 --> 00:43:41,319
I'm setting
the kitchen on fire.
884
00:43:41,319 --> 00:43:42,988
...incredible...
885
00:43:42,988 --> 00:43:44,122
...balancing act.
886
00:43:44,122 --> 00:43:45,190
What's
more important,
887
00:43:45,190 --> 00:43:47,058
time or ingredients?
888
00:43:47,058 --> 00:43:48,159
Come on.
889
00:43:48,159 --> 00:43:49,594
Go, Brent!
890
00:43:49,594 --> 00:43:51,629
Captions by Red Bee Media