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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:09,543 --> 00:00:12,313
It's Khanh Nguyen!
(APPLAUSE AND CHEERING)
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00:00:12,313 --> 00:00:16,850
...he brought three courses
of mind-blowing brilliance...
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MALISSA: Khanh's entree
is the most beautiful dish
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00:00:19,220 --> 00:00:20,854
I've ever seen in my life.
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00:00:20,854 --> 00:00:23,791
...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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MELISSA: 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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(LAUGHTER)
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Tonight...
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CATH: 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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(BIRDSONG)
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(GENTLE MUSIC)
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CATH: I want to cook today!
ADI: Oh, it's 50-50 today.
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50-50 chance.
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Ooh! Let's go, guys!
RUE: 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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(APPLAUSE AND CHEERING)
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JOCK: Good morning!
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Ohhhh!
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DECLAN: 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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(CONTESTANTS CHATTER)
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Morning, gang.
CONTESTANTS: 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
48
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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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ALL: Ooh!
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(ADI LAUGHS)
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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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(THEO SPEAKS INDISTINCTLY)
(APPLAUSE)
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Oh, man! Ohhh.
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It's gonna be a big one.
DECLAN: We'll beat them.
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(LAUGHS) 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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(SIGHS)
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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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ANDY: Yeah!
(ALL CHEER)
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Come on!
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(JOCK SPEAKS INDISTINCTLY)
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Yeah!
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(WHISTLES)
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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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00:04:26,367 --> 00:04:27,368
Really good.
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00:04:27,601 --> 00:04:30,638
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,
99
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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
108
00:05:01,869 --> 00:05:03,103
and the biggest tragedies.
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00:05:03,103 --> 00:05:04,338
(LAUGHTER)
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We call it... the MasterChef Relay.
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(APPLAUSE AND CHEERING)
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Ha! Ho ho ho!
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Oh, man.
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Oh.
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DECLAN: 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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ALL: Whoa!
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RALPH: What a stitch-up!
(LAUGHS)
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CATH: 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! (LAUGHS)
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.
145
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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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DECLAN: Ooh!
ADI: 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.
153
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Oh, gee, what do you want to
do?
154
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I'll go first.
Alright, Deccy.
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00:07:04,958 --> 00:07:07,160
Do you want to go second or...?
Yeah, I'll go second.
156
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I'll go last, yeah?
Alright.
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00:07:08,562 --> 00:07:10,230
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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(CONTESTANTS SHOUT AND APPLAUD)
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DECLAN: 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,
170
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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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(CHEERING)
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DECLAN: OK.
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00:08:02,516 --> 00:08:05,152
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!
179
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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.
181
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I need to set something up
182
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that I think these ladies
will be able to finish off
183
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without communicating at all
with the handover.
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GRACE: What are you making,
Declan?
185
00:08:31,011 --> 00:08:35,348
Um... I'm just gonna set up
some Asian flavours.
186
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So, Asian sauce, some rice,
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fried shallots.
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RUE: Oh, yum.
189
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We've got Stanley that
specialise in Chinese Cantonese cooking
190
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and I'm going down that route
as well
191
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because I've decided we need to
go all-out to impress the judges.
192
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Oh, fishy!
Oh, recommended.
193
00:08:57,571 --> 00:09:02,309
I've picked snapper that I want
to steam. That's a no-brainer
for me.
194
00:09:02,309 --> 00:09:05,345
I'm confident that we'll be
able to do a good fish dish.
195
00:09:05,345 --> 00:09:10,117
I'm going to prepare the
snapper so the girls coming in
after me
196
00:09:10,117 --> 00:09:12,986
can literally grab the fish
and put it in the steam basket.
197
00:09:12,986 --> 00:09:16,489
This protein will require
about 15 minutes to cook,
198
00:09:16,489 --> 00:09:19,793
so I'll be leaving it for the
last person to cook in our team.
199
00:09:19,793 --> 00:09:21,494
Really, if you guys lose,
nothing happens.
200
00:09:21,494 --> 00:09:24,197
But if we lose, we could be...
we're in the elimination...
201
00:09:24,197 --> 00:09:26,600
Yeah, we could go that, yeah.
Next week, we could go home.
202
00:09:26,600 --> 00:09:31,238
So, you know, you guys are
pretty much safe, so think
about that.
203
00:09:31,238 --> 00:09:33,073
All three of you.
All three of us.
204
00:09:35,208 --> 00:09:36,977
BEN: My name is Benson Skelton.
205
00:09:36,977 --> 00:09:40,413
I've been cooking
for about 12 years now.
206
00:09:40,413 --> 00:09:42,415
I started when I was about
15 years old.
207
00:09:43,416 --> 00:09:47,054
So, today, I plan to cook a
Cantonese-style crispy chicken,
208
00:09:47,054 --> 00:09:48,455
steamed young snapper
209
00:09:48,455 --> 00:09:51,458
and then just a few little
sides and accompaniments with it.
210
00:09:51,458 --> 00:09:54,194
Like a banquet style,
not just one dish,
211
00:09:54,194 --> 00:09:57,030
'cause that's the style of
cooking we do at Stanley Restaurant.
212
00:09:57,030 --> 00:09:58,231
(STOVE IGNITION CLICKS)
213
00:09:58,365 --> 00:10:02,169
My priorities are getting the
master stock on for the chicken.
214
00:10:03,771 --> 00:10:07,641
In my master stock, I've got
soy sauce, water, ginger, garlic.
215
00:10:07,641 --> 00:10:08,942
MALISSA: Ooh, yummy!
216
00:10:08,942 --> 00:10:11,812
We normally use cassia bark,
but I've chosen to use cinnamon today.
217
00:10:11,812 --> 00:10:14,547
Got some Szechuan pepper,
some dried chillis.
218
00:10:14,547 --> 00:10:17,017
CONTESTANTS: Ohhh!
Spicy!
219
00:10:17,017 --> 00:10:18,585
Spicy!
Very flavoursome.
220
00:10:18,585 --> 00:10:21,054
Lots of impact just in that one pot.
221
00:10:21,054 --> 00:10:22,622
Ben, what's happening, mate?
MELISSA: Hi, Ben.
222
00:10:22,622 --> 00:10:24,992
Alright, so we've just started
the master stock
223
00:10:24,992 --> 00:10:26,459
which we're gonna poach
the chicken in.
224
00:10:26,459 --> 00:10:27,460
Mm-hm.
OK.
225
00:10:27,895 --> 00:10:30,597
It's gonna be a pretty simple
crispy chicken dish with condiments.
226
00:10:30,597 --> 00:10:33,400
We're gonna have some steamed
rice, some greens.
227
00:10:33,400 --> 00:10:36,503
We're gonna have a steamed
snapper as well.
228
00:10:36,503 --> 00:10:38,772
That will come with a nice
white soy
229
00:10:38,772 --> 00:10:41,074
with an... uh, fried ginger on top.
230
00:10:41,074 --> 00:10:43,376
So I'm just leaving a few hints
231
00:10:43,376 --> 00:10:45,212
and hopefully they'll be able
to make it work.
232
00:10:45,212 --> 00:10:46,947
So will they... they'll know
exactly what it is
233
00:10:46,947 --> 00:10:49,416
just by what's on the bench,
is that how you're gonna communicate...
234
00:10:49,416 --> 00:10:51,051
Uh, that's what I'm hoping so.
...what's happening?
235
00:10:51,051 --> 00:10:52,585
And if my head stops racing.
236
00:10:52,585 --> 00:10:54,054
You're nervous!
I am, I am.
237
00:10:54,054 --> 00:10:55,088
How nervous?
238
00:10:55,355 --> 00:10:57,657
Uh, first time in the
MasterChef kitchen, so pretty nervous.
239
00:10:57,657 --> 00:10:59,760
Yeah.
I can't wait.
240
00:10:59,760 --> 00:11:02,162
And who doesn't like crispy
chicken? That's it. Yeah.
241
00:11:02,162 --> 00:11:04,597
Yeah. I want all of those
things. Mate, good luck.
242
00:11:04,597 --> 00:11:06,499
Thank you.
243
00:11:08,035 --> 00:11:11,138
It is a bit daunting going up
against the MasterChef contestants
244
00:11:11,138 --> 00:11:13,506
because it is our reputation
on the line.
245
00:11:13,506 --> 00:11:15,976
He's got his little bowls. I
love when they get little bowls.
246
00:11:15,976 --> 00:11:17,444
ANTONIO: They're so
freaking organised.
247
00:11:17,444 --> 00:11:18,478
PHIL: Yeah, yeah.
248
00:11:18,979 --> 00:11:22,482
Stanley is on the line as well,
so the expectations will be
quite high.
249
00:11:33,961 --> 00:11:35,796
MALISSA: Wow!
THEO: They're exactly the same.
250
00:11:35,796 --> 00:11:40,333
Declan has chosen pretty much
in the same cuisine as Stanley.
251
00:11:40,333 --> 00:11:45,205
That's a bold move to go up
against giants in their own game.
252
00:11:45,205 --> 00:11:49,442
So, to beat them, they're gonna
have to go above and beyond.
253
00:11:49,442 --> 00:11:52,479
So, yeah, I think they're up
against it, to be honest.
254
00:11:52,479 --> 00:11:55,448
(SIGHS) Alright. So...
255
00:11:55,448 --> 00:11:58,418
I've prepared the snapper
and put the rice on to cook.
256
00:11:58,418 --> 00:12:01,388
Now I need to move on
for setting up Cath.
257
00:12:02,455 --> 00:12:05,158
I prep everything
and sort of have it in order
258
00:12:05,158 --> 00:12:07,227
so when Cath walks in,
259
00:12:07,227 --> 00:12:10,363
she knows, "Alright, fish is
there, steam basket's there.
260
00:12:10,363 --> 00:12:12,132
"We're gonna be doing
a steamed fish."
261
00:12:12,132 --> 00:12:13,967
"There's some sauces there.
262
00:12:13,967 --> 00:12:16,603
She can work on balancing
the flavours of the sauce.
263
00:12:17,604 --> 00:12:19,873
MELISSA: Hello, Declan.
Hello. How are we?
264
00:12:19,873 --> 00:12:21,508
Inspired by the Stanley team... Yeah.
265
00:12:21,508 --> 00:12:26,346
...I can see some Asian,
South-East Asian flavours
going on here.
266
00:12:26,346 --> 00:12:27,347
Yeah.
267
00:12:27,447 --> 00:12:29,582
How are you communicating
with no handover?
268
00:12:29,582 --> 00:12:33,320
Um, I was gonna get some flour,
sprinkle it on the bench...
269
00:12:33,320 --> 00:12:36,756
(LAUGHS) That would be
the Andy Allen approach.
270
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.
271
00:12:41,361 --> 00:12:43,831
Um, and I'm just gonna
set up the base for it
272
00:12:43,831 --> 00:12:47,434
which I think is most
important, is those sauces and
those flavours.
273
00:12:47,434 --> 00:12:49,903
Mm-hm.
Um, a rice on, obviously.
274
00:12:49,903 --> 00:12:52,072
Have you eaten at Stanley Road?
275
00:12:52,072 --> 00:12:54,441
I have not, no.
I've eaten there a few times.
276
00:12:54,441 --> 00:12:57,144
Yeah?
Recently too. It's very good.
277
00:12:57,144 --> 00:12:59,046
If you want a chance
at beating these guys...
278
00:12:59,046 --> 00:13:00,747
Yeah? ..you're gonna have to
bring it.
279
00:13:00,747 --> 00:13:02,115
OK. Yep. Seriously.
280
00:13:02,115 --> 00:13:05,352
I thought it was a great idea
to cook Asian against Stanley,
281
00:13:05,352 --> 00:13:07,654
but I'm sort of
second-guessing myself.
282
00:13:08,989 --> 00:13:11,591
Is this gonna be good enough
to beat them?
283
00:13:11,591 --> 00:13:14,661
Now I'm thinking,
"Should I change this dish?"
284
00:13:24,771 --> 00:13:26,673
(TENSE MUSIC)
285
00:13:26,673 --> 00:13:29,943
DECLAN: I thought it was a
great idea to cook Asian
against Stanley,
286
00:13:29,943 --> 00:13:32,179
but I'm sort of
second-guessing myself.
287
00:13:32,179 --> 00:13:34,882
Is this gonna be good enough
to beat them?
288
00:13:34,882 --> 00:13:37,784
Now I'm thinking,
"Should I change this dish?"
289
00:13:39,352 --> 00:13:40,988
Nah, there's not enough time.
290
00:13:40,988 --> 00:13:42,990
(SIGHS) Oh...
291
00:13:44,691 --> 00:13:46,994
I don't have enough time
to change this dish.
292
00:13:46,994 --> 00:13:50,530
I just need to make sure that
the flavours I'm putting on the bench
293
00:13:50,530 --> 00:13:52,099
are out of this world.
294
00:13:52,099 --> 00:13:55,302
I just think going up against,
um, these guys and this team,
295
00:13:55,302 --> 00:13:57,137
it's gonna be packed full of
flavour, their food.
296
00:13:57,137 --> 00:13:59,372
So I've sort of got to match that.
297
00:14:02,242 --> 00:14:03,476
MALISSA: Declan,
what are you frying?
298
00:14:03,476 --> 00:14:04,945
Um, fried shallots.
299
00:14:04,945 --> 00:14:06,846
Ooh, that smells so yummy!
300
00:14:06,846 --> 00:14:08,715
(LAUGHS)
Yeah, I'm just going
for flavour.
301
00:14:10,617 --> 00:14:12,385
This, then this.
302
00:14:12,385 --> 00:14:14,721
I'm leaving ingredients
on the bench for Cath
303
00:14:14,721 --> 00:14:17,090
so she can make a sauce
for this dish.
304
00:14:17,090 --> 00:14:20,327
Gochujang.
305
00:14:21,328 --> 00:14:24,064
I'm grabbing anything
that can add flavour
306
00:14:24,064 --> 00:14:25,698
and I'm laying them out for her.
307
00:14:25,698 --> 00:14:29,002
Hopefully, this all makes sense
for when she comes in.
308
00:14:29,002 --> 00:14:31,338
We're gonna have to try
and read Declan's mind.
309
00:14:31,338 --> 00:14:33,806
(LAUGHS) I know! And be like,
"What the hell's this?"
310
00:14:33,806 --> 00:14:36,476
ANDY: Ben, Declan,
a fair bit going on here,
311
00:14:36,476 --> 00:14:38,278
but you've only got five
minutes till handover!
312
00:14:38,278 --> 00:14:40,880
Come on, boys!
(CONTESTANTS CHEER)
313
00:14:40,880 --> 00:14:43,650
There's no handover!
Five minutes till change.
314
00:14:43,650 --> 00:14:46,453
BEN: My master stock had
finally reached the boil.
315
00:14:46,453 --> 00:14:48,421
So I dropped the chicken in.
316
00:14:48,421 --> 00:14:50,958
MALISSA: Oh, in goes the chook!
RALPH: Look at that!
317
00:14:50,958 --> 00:14:52,859
I love that!
I love your work.
318
00:14:52,859 --> 00:14:54,127
(TIMER BEEPS)
319
00:14:54,127 --> 00:14:57,297
BEN: I've left a timer on
counting down for the chicken
320
00:14:57,297 --> 00:14:59,732
just to give them an idea
of how long it was on.
321
00:14:59,732 --> 00:15:02,602
My strategy is, um, hopefully
that they will be able to pick up
322
00:15:02,602 --> 00:15:05,872
from what I'm trying to do with
the ingredients I've got laid
out here.
323
00:15:05,872 --> 00:15:08,641
Ooh, he's really set them up
very well. That's good to see.
324
00:15:08,641 --> 00:15:09,676
Yeah.
325
00:15:10,944 --> 00:15:14,347
The fish, I just chose to pull
out and leave on the bench
326
00:15:14,347 --> 00:15:17,784
and of my teammates will
hopefully be able to steam it.
327
00:15:17,784 --> 00:15:20,053
Having a look around
seeing that the contestants
328
00:15:20,053 --> 00:15:22,155
are doing the same thing as us.
329
00:15:22,155 --> 00:15:25,959
Looks to me that they're doing
an Asian-style snapper as well.
330
00:15:25,959 --> 00:15:27,494
Kind of battle of the fishes.
331
00:15:27,494 --> 00:15:30,930
Ben, Declan, you have 10
seconds to wrap up what you're
doing.
332
00:15:30,930 --> 00:15:34,634
(TENSE MUSIC)
And... make it count.
333
00:15:39,939 --> 00:15:42,509
Alright, let's go! Tools down.
ANDY: Time's up, gang!
334
00:15:42,509 --> 00:15:45,878
(CONTESTANTS CALL OUT AND
CHEER) Well done, Declan!
335
00:15:45,878 --> 00:15:47,847
Well done.
336
00:15:47,847 --> 00:15:49,916
Let me get the door for you.
337
00:15:49,916 --> 00:15:51,384
Alright.
338
00:15:51,384 --> 00:15:53,820
Well done. See you in a bit.
DECLAN: Thank you.
339
00:15:55,722 --> 00:15:57,024
Get ready, guys.
Here we go.
340
00:15:57,024 --> 00:15:58,791
Contestants,
341
00:15:58,791 --> 00:16:00,994
who's gonna cook next?
342
00:16:00,994 --> 00:16:02,795
Me! It's me!
(LAUGHS)
343
00:16:02,795 --> 00:16:05,065
Stanley Road,
it's gonna be you, Louis.
344
00:16:05,065 --> 00:16:07,000
Let's go!
Aha! (LAUGHS)
345
00:16:07,000 --> 00:16:09,536
Cath, Louis, come on in.
346
00:16:09,536 --> 00:16:11,371
Let's do it, eh?
347
00:16:11,371 --> 00:16:12,939
It's my turn to go in.
348
00:16:12,939 --> 00:16:15,508
There is no communication
349
00:16:15,508 --> 00:16:17,410
between cooks.
350
00:16:18,945 --> 00:16:20,347
There's no handover.
351
00:16:20,347 --> 00:16:24,417
Let's go, Cath! Whoo!
(CONTESTANTS CHEER)
352
00:16:24,417 --> 00:16:26,419
Let's go!
353
00:16:29,522 --> 00:16:31,791
Oh, my God, what has he got
here?
354
00:16:31,791 --> 00:16:34,694
I need to work out
what Declan's plan is.
355
00:16:34,694 --> 00:16:36,629
If only I was mind-reader.
356
00:16:36,629 --> 00:16:38,131
OK.
357
00:16:38,131 --> 00:16:41,101
Oh, man, what does he want me
to do here?
358
00:16:41,101 --> 00:16:43,970
Cath looks a bit shell-shocked.
359
00:16:43,970 --> 00:16:47,640
I can see all of these Asian
ingredients on the bench.
360
00:16:47,640 --> 00:16:51,144
So Declan's gone Asian
up against the professionals?!
361
00:16:51,144 --> 00:16:55,215
He's got rice. He's got...
That's still for something or
not?
362
00:16:55,215 --> 00:16:57,217
What are you doing there,
buddy?
363
00:16:57,217 --> 00:16:59,152
Oh, Cath!
364
00:16:59,152 --> 00:17:02,855
It looks like we're taking on
the professionals at their own game.
365
00:17:02,855 --> 00:17:04,457
He's using those...
366
00:17:04,457 --> 00:17:07,494
I can't believe it. And Asian,
it's not one of my fortes.
367
00:17:07,494 --> 00:17:10,297
So... I'm feeling really nervous
right now.
368
00:17:10,297 --> 00:17:14,000
He's got the wok. He's gonna
steam the fish... maybe.
369
00:17:14,000 --> 00:17:18,105
I'm gonna just maybe that on
towards the end so the water's
going.
370
00:17:18,105 --> 00:17:19,906
He's got rice here.
I've just turned that off.
371
00:17:19,906 --> 00:17:23,042
I could see that a lot of
liquid had already gone, so
I've done that.
372
00:17:23,042 --> 00:17:26,079
Declan's set up the fish
for steaming and the rice.
373
00:17:26,079 --> 00:17:28,781
So, check -
I know what's going on there.
374
00:17:28,781 --> 00:17:30,283
That's for a sauce, I reckon.
375
00:17:30,283 --> 00:17:34,521
Um, looks like these are gonna
be for the, um, garnish, I
would say.
376
00:17:34,521 --> 00:17:38,325
But he's actually left a lot of
condiments out on the bench.
377
00:17:38,325 --> 00:17:41,494
Oh, man, what does
he want me to do here?
378
00:17:41,494 --> 00:17:43,330
I don't know exactly
what they're for,
379
00:17:43,330 --> 00:17:46,399
so I'm not really sure
where he's going with it.
380
00:17:46,399 --> 00:17:49,369
He's got coriander there. Turmeric.
381
00:17:49,369 --> 00:17:51,771
And chilli.
So why's he got the turmeric?
382
00:17:51,771 --> 00:17:53,106
Time's slipping away.
383
00:17:53,273 --> 00:17:55,675
I'm a bit worried now. I've
got all these ingredients on
the bench.
384
00:17:55,675 --> 00:17:57,877
I'm really not too sure
what to do with them.
385
00:17:59,112 --> 00:18:02,182
I get on to making a salad to
go with the fish and the rice
386
00:18:02,182 --> 00:18:04,384
whilst I think about what
I'll do with those ingredients.
387
00:18:04,384 --> 00:18:06,219
Oh, Cath, like...
388
00:18:07,287 --> 00:18:09,021
She hasn't done anything.
389
00:18:12,058 --> 00:18:13,926
Chicken.
390
00:18:13,926 --> 00:18:16,363
Communication in the kitchen
is, like, key.
391
00:18:16,363 --> 00:18:17,364
It's everything.
392
00:18:17,364 --> 00:18:19,566
I tell my guys overcommunicate
393
00:18:19,566 --> 00:18:22,369
and that's my number one advice
to any young cooks.
394
00:18:22,369 --> 00:18:23,770
Steamer.
395
00:18:23,770 --> 00:18:29,642
Being thrown in to a kitchen
with absolutely zero communication,
396
00:18:29,642 --> 00:18:32,345
for me, as a control freak,
it's quite daunting.
397
00:18:32,345 --> 00:18:35,047
Dirty stuff.
I'll get on him for that.
398
00:18:35,047 --> 00:18:38,351
My number one goal
is not to become a meme.
399
00:18:39,886 --> 00:18:41,488
Coriander.
400
00:18:41,488 --> 00:18:43,223
Bok choy.
401
00:18:43,223 --> 00:18:44,924
Looking at what Ben set up,
402
00:18:44,924 --> 00:18:47,394
it's clean, structured,
403
00:18:47,394 --> 00:18:50,330
and I'm confident what I need
to do.
404
00:18:50,330 --> 00:18:53,400
There's chicken, veg, rice.
405
00:18:53,400 --> 00:18:54,801
Mate, there's a bit going on here.
406
00:18:54,801 --> 00:18:57,370
With doing a lot, that means
there's a lot that can go wrong.
407
00:18:57,370 --> 00:18:59,706
Don't worry, mate.
That's... that's how I like it.
408
00:18:59,706 --> 00:19:02,609
What do you reckon Ben's
thinking?
409
00:19:02,609 --> 00:19:06,779
Uh... definitely steamed fish.
410
00:19:06,779 --> 00:19:11,718
And I think this is the
beginning of a master stock chicken.
411
00:19:11,718 --> 00:19:12,719
Yes.
412
00:19:12,719 --> 00:19:14,454
Then he's got deep-fryer set up,
413
00:19:14,454 --> 00:19:18,057
so I think maybe
it might be crispy skin.
414
00:19:18,057 --> 00:19:21,027
What do you think you're gonna
try and do in the next 20 minutes
415
00:19:21,027 --> 00:19:22,495
to get Mark set up?
416
00:19:22,495 --> 00:19:28,000
I'll leave him to do
most of the cooking.
417
00:19:28,000 --> 00:19:30,370
Nice. A true head chef.
I think the... Yeah.
418
00:19:30,370 --> 00:19:34,241
I just fluff around.
So I just do a bit of fluffing.
419
00:19:34,241 --> 00:19:36,142
See, this looks good, right?
See?
420
00:19:36,142 --> 00:19:39,512
Oh, Louis, wow! (LAUGHS)
See that? That's like...
421
00:19:39,512 --> 00:19:42,449
Hi, I'm Louis Tikaram.
You can find me at... No.
422
00:19:42,449 --> 00:19:43,783
(LAUGHTER)
423
00:19:43,983 --> 00:19:47,554
So, basically, I'll put
together a few condiments and
dip-in stuff.
424
00:19:47,554 --> 00:19:49,088
Yeah.
This is already cooking.
425
00:19:49,088 --> 00:19:50,590
Yeah.
426
00:19:50,590 --> 00:19:53,059
I really want to try and get
everything set up for Mark
427
00:19:53,059 --> 00:19:54,461
as much as possible
428
00:19:54,561 --> 00:19:59,131
so he can just fry the
chicken, steam the fish and
put it together.
429
00:19:59,131 --> 00:20:01,468
Stay calm. Stay clear-headed.
430
00:20:01,468 --> 00:20:04,671
Yeah. Don't think too much.
Don't think too much.
431
00:20:04,671 --> 00:20:07,073
Don't have a preconceived idea. True.
432
00:20:07,073 --> 00:20:09,542
Cath and Louis, 12.5 minutes down,
433
00:20:09,542 --> 00:20:11,978
so you're halfway through
till that silent handover.
434
00:20:11,978 --> 00:20:13,079
Let's go!
435
00:20:13,079 --> 00:20:15,214
(CONTESTANTS CHEER)
Come on!
436
00:20:15,214 --> 00:20:17,183
Go, Cath!
Go, Cath! You're doing good!
437
00:20:19,151 --> 00:20:21,020
Ooh, I've got to cook it
at some stage.
438
00:20:21,020 --> 00:20:22,655
Andy?
ANDY: Yo.
439
00:20:22,655 --> 00:20:25,592
Can you pass me
a big bamboo steamer?
440
00:20:25,592 --> 00:20:27,627
Ohh. Cath, am I allowed
to get him a steamer?
441
00:20:27,627 --> 00:20:30,530
Is that OK?
No, I'm sorry.
442
00:20:30,530 --> 00:20:32,832
(LAUGHTER)
Sorry, Louis. Sorry, no.
443
00:20:32,832 --> 00:20:34,467
Sorry not sorry!
444
00:20:34,467 --> 00:20:36,336
No. Alright, let's go, Cath.
445
00:20:36,336 --> 00:20:38,838
You... you set it. You set the tone.
446
00:20:38,838 --> 00:20:40,707
Oh, no! (LAUGHS)
447
00:20:40,707 --> 00:20:43,710
Oh, yeah, here. You can use it
now if you want to.
448
00:20:43,710 --> 00:20:45,812
(LAUGHTER)
449
00:20:46,813 --> 00:20:48,315
So I've made the salad.
450
00:20:48,315 --> 00:20:51,551
And now I'm just deciding what
Declan really wants me to do
451
00:20:51,551 --> 00:20:53,219
with all of these other ingredients.
452
00:20:53,219 --> 00:20:55,955
This is stressful!
I know, right?
453
00:20:55,955 --> 00:20:59,359
I'm a bit worried about the
MasterChef contestants at the moment.
454
00:20:59,359 --> 00:21:03,262
Declan didn't set up his... his
bench the way that Ben has.
455
00:21:03,262 --> 00:21:05,965
He's got a load of sauces
down one end,
456
00:21:05,965 --> 00:21:09,502
so now it's confusing to Cath
because as soon as someone
walks in,
457
00:21:09,502 --> 00:21:11,504
it's on your bench,
"I've got to use it."
458
00:21:11,504 --> 00:21:16,175
OK, so I could see there that
Declan had a few, um,
condiments here.
459
00:21:16,175 --> 00:21:19,579
So maybe I'm gonna make a
dressing for it, for at the
end, I think,
460
00:21:19,579 --> 00:21:21,013
with these here.
461
00:21:21,013 --> 00:21:23,282
I'm not overly confident
with Asian ingredients,
462
00:21:23,282 --> 00:21:25,117
so I'm gonna stick
with all of the ingredients
463
00:21:25,117 --> 00:21:27,820
that Declan's left on the bench
and make a sauce.
464
00:21:27,820 --> 00:21:30,557
Here we go. Yeah. This is
sort of what I was hoping for.
465
00:21:30,557 --> 00:21:33,360
Building on that sauce that
will go with the steamed fish.
466
00:21:33,360 --> 00:21:35,795
So I'm tasting it as I'm
making it,
467
00:21:35,795 --> 00:21:38,398
but I just can't seem
to get those flavours right.
468
00:21:38,398 --> 00:21:40,633
(DRAMATIC MUSIC)
469
00:21:41,801 --> 00:21:44,303
It's so hard not to communicate.
470
00:21:44,303 --> 00:21:46,172
I'm not even sure what I'm
doing
471
00:21:46,172 --> 00:21:47,974
is actually what Declan
wanted me to do.
472
00:21:47,974 --> 00:21:50,510
I'm a bit nervous for her and
for us.
473
00:21:51,844 --> 00:21:53,346
Hmm, hmm, hmm, hmm, hmm!
474
00:21:53,346 --> 00:21:55,615
I thought that I'd made it
really clear for Cath,
475
00:21:55,615 --> 00:21:57,216
but she looks confused.
476
00:21:58,518 --> 00:21:59,652
OK.
477
00:21:59,652 --> 00:22:01,588
So now I'm really worried.
478
00:22:10,397 --> 00:22:12,298
(TENSE MUSIC)
479
00:22:16,803 --> 00:22:18,705
CATH: It's so hard
not to communicate.
480
00:22:18,705 --> 00:22:20,807
Oh, damn it!
481
00:22:22,509 --> 00:22:24,411
I'm not even sure what I'm
doing
482
00:22:24,411 --> 00:22:26,513
is actually what Declan
wanted me to do.
483
00:22:27,647 --> 00:22:29,315
Hmm, hmm, hmm, hmm, hmm!
484
00:22:29,315 --> 00:22:32,284
I'm a bit nervous for her and
for us.
485
00:22:32,284 --> 00:22:34,887
I thought that I'd made it
really clear for Cath,
486
00:22:34,887 --> 00:22:36,322
but she looks confused.
487
00:22:36,322 --> 00:22:38,825
So now I'm really worried.
488
00:22:38,825 --> 00:22:40,359
OK.
489
00:22:40,359 --> 00:22:43,430
Oh, man! I'm just gonna
have to figure this out
490
00:22:43,430 --> 00:22:45,598
and try to balance his sauce.
491
00:22:45,598 --> 00:22:48,334
Hey, Louis, how are you going?
492
00:22:48,334 --> 00:22:50,603
I'm really, really, really
amazing, actually.
493
00:22:50,603 --> 00:22:52,605
(ALL LAUGH)
494
00:22:52,605 --> 00:22:54,707
Are you? Oh, really?
495
00:22:54,707 --> 00:22:56,242
Wow! (LAUGHS)
496
00:22:56,242 --> 00:22:58,545
We've seen it before
and we're seeing it again,
497
00:22:58,545 --> 00:23:00,680
time really flies in the relay!
498
00:23:00,680 --> 00:23:03,916
Five minutes till changeover!
Oh, what?!
499
00:23:03,916 --> 00:23:05,652
(APPLAUSE AND CHEERING)
Go, Cath!
500
00:23:07,987 --> 00:23:10,056
LOUIS: I'm gonna cook some
rice now
501
00:23:10,056 --> 00:23:13,359
and I've just put on some
ginger oil for the steamed fish
502
00:23:13,359 --> 00:23:15,361
like we do at the restaurant.
503
00:23:15,361 --> 00:23:17,129
In a relay challenge,
504
00:23:17,129 --> 00:23:20,099
the guys knows me,
they know me very well.
505
00:23:20,099 --> 00:23:22,001
Mark is almost like a mini-me.
506
00:23:22,001 --> 00:23:24,504
He's been with me since day one
at Stanley.
507
00:23:24,504 --> 00:23:27,774
He's just gonna be able to read
my mind, fingers crossed.
508
00:23:27,774 --> 00:23:29,909
Mmm. Rice is on.
509
00:23:29,909 --> 00:23:32,545
The steamer's good.
510
00:23:32,545 --> 00:23:34,481
The ginger oil.
511
00:23:34,481 --> 00:23:36,382
Coriander.
512
00:23:36,382 --> 00:23:39,852
The plate's there, chicken's
out, deep-fryer's hot,
513
00:23:39,852 --> 00:23:42,321
condiments are done, fish is ready.
514
00:23:42,321 --> 00:23:44,791
Do the fish for him.
515
00:23:44,791 --> 00:23:46,493
Greens are there.
516
00:23:46,493 --> 00:23:48,160
I think he's just gotta come
517
00:23:48,160 --> 00:23:50,129
and just start to hustle
and put it together.
518
00:23:51,564 --> 00:23:53,533
One minute till handover!
519
00:23:53,533 --> 00:23:55,602
ANDY: Come on, Declan, let's
go! (CONTESTANTS CHEER AND
APPLAUD)
520
00:23:55,602 --> 00:23:57,069
CONTESTANT: Go, Cath!
Go, Cath!
521
00:23:57,069 --> 00:23:59,472
My time's nearly up.
I just... I can't believe it.
522
00:23:59,472 --> 00:24:02,942
I've left the sauce for Adi
when she comes in.
523
00:24:02,942 --> 00:24:04,376
Just put that in there...
524
00:24:04,376 --> 00:24:06,579
I just can't seem to get
those flavours right.
525
00:24:06,579 --> 00:24:08,380
There's condiments on one side,
526
00:24:08,380 --> 00:24:10,016
there's condiments
on the other side.
527
00:24:10,016 --> 00:24:12,018
I'm just hoping
that Adi will come in
528
00:24:12,018 --> 00:24:13,986
and she'll be able to fix the sauce.
529
00:24:13,986 --> 00:24:15,221
Quick, quick, quick.
530
00:24:15,221 --> 00:24:17,256
LOUIS: 30 seconds to go.
531
00:24:17,256 --> 00:24:22,061
I would have really wished
for the rice to be boiling.
532
00:24:22,061 --> 00:24:25,364
But it's got maybe a minute
before it boils,
533
00:24:25,364 --> 00:24:27,366
so I'm just gonna leave the lid
on the side
534
00:24:27,366 --> 00:24:29,301
and hopefully Mark
sees the rice boiling,
535
00:24:29,301 --> 00:24:31,771
puts the lid on, turns it down.
536
00:24:31,771 --> 00:24:35,241
Louis and Cath, your time in
the kitchen is over. Tools down.
537
00:24:35,241 --> 00:24:37,343
Time to head to the locker room.
538
00:24:37,343 --> 00:24:38,811
JOCK: Let's go, friends!
ANDY: Come on!
539
00:24:38,811 --> 00:24:41,981
Come on, Louis! Come on, Louis!
Come on, Louis! Come on, Louis!
540
00:24:41,981 --> 00:24:43,482
Come on, mate.
541
00:24:45,251 --> 00:24:47,620
ADI: My brain is just ticking over.
542
00:24:47,620 --> 00:24:50,657
You know, I'm trying
not to get ideas,
543
00:24:50,657 --> 00:24:52,892
but I just know that
I don't want to go down
544
00:24:52,892 --> 00:24:54,761
any sort of an Asian path today
545
00:24:54,761 --> 00:24:56,362
because these boys from Stanley,
546
00:24:56,362 --> 00:24:58,731
they cook Cantonese cuisine
at the top of their game.
547
00:24:58,731 --> 00:25:00,733
We are not going up against that.
548
00:25:00,733 --> 00:25:03,435
Mark and Adi, the kitchen's
yours!
549
00:25:03,435 --> 00:25:04,971
Good luck!
550
00:25:04,971 --> 00:25:07,273
You've got 25 minutes
to bring these things together.
551
00:25:07,273 --> 00:25:08,274
ADI: OK.
552
00:25:08,407 --> 00:25:10,810
JOCK: Come on, in you come,
in you come! Let's go!
553
00:25:10,810 --> 00:25:13,412
Let's go, Mark! Back bench.
554
00:25:13,412 --> 00:25:17,650
LOUIS: Mark is a very cool,
calm and collected cat.
555
00:25:17,650 --> 00:25:20,519
Everyone ran in.
Mark... Markie strolled in.
556
00:25:20,519 --> 00:25:23,623
Markie's looking around.
He's doing a bit of a gaze.
557
00:25:23,623 --> 00:25:27,994
Maybe too cool. Maybe his
cucumber's a little too cool.
(LAUGHS)
558
00:25:29,996 --> 00:25:34,200
So, as I walk in there, I tried
to figure out as much as I can.
559
00:25:35,668 --> 00:25:36,836
Fryer.
560
00:25:37,069 --> 00:25:41,240
Going in, I was just, like,
expecting it to be, like, all done.
561
00:25:41,240 --> 00:25:44,711
But when I came in, I see that,
"OK, I need to fry the chicken.
562
00:25:44,711 --> 00:25:48,514
"I need to cook the fish and I
need to make the sauce for the
fish."
563
00:25:48,514 --> 00:25:49,982
Get the fish on, Mark.
564
00:25:49,982 --> 00:25:52,985
I see the, like, raw fish
on the steamer basket,
565
00:25:52,985 --> 00:25:55,554
so that's Louis's plan, so...
566
00:25:56,923 --> 00:26:00,092
And then I see rice
being boiled in the pot.
567
00:26:00,092 --> 00:26:02,094
And it's all dried out.
568
00:26:02,094 --> 00:26:04,330
It needs some water.
569
00:26:06,666 --> 00:26:08,835
Oh, no!
570
00:26:08,835 --> 00:26:13,372
The cardinal sin of rice
is to stir it.
571
00:26:13,372 --> 00:26:17,877
The first thing Mark does
is give the rice a stir.
572
00:26:17,877 --> 00:26:19,345
Let's just try to fix it.
573
00:26:19,345 --> 00:26:22,014
Like, hopefully
this is gonna fix it.
574
00:26:22,014 --> 00:26:24,684
Next, I need to make the sauce
for the fish.
575
00:26:27,253 --> 00:26:29,956
ANDY: You got the professional
chefs from Stanley doing their thing.
576
00:26:29,956 --> 00:26:31,223
Doing their whole banquet.
577
00:26:31,223 --> 00:26:32,591
Two different proteins. Yeah.
578
00:26:32,591 --> 00:26:35,361
A lot of different condiments.
Some greens, some rice.
579
00:26:35,361 --> 00:26:36,996
There is a whole feast there.
MELISSA: Yep.
580
00:26:36,996 --> 00:26:38,430
Versus our MasterChef contestants
581
00:26:38,430 --> 00:26:42,001
who have got a steamed fish
and rice and a salad.
582
00:26:42,001 --> 00:26:43,035
Yeah.
Yeah.
583
00:26:43,402 --> 00:26:46,238
It's like... The thing with
that is, if they do that perfectly...
584
00:26:46,238 --> 00:26:47,239
Yeah.
585
00:26:47,707 --> 00:26:51,911
And the guys from Stanley, if
they just stuff up one little element...
586
00:26:51,911 --> 00:26:52,912
Yeah.
587
00:26:52,912 --> 00:26:54,413
...which could be rice,
could be greens,
588
00:26:54,413 --> 00:26:57,049
could be fish, could be
chicken, could be the condiments,
589
00:26:57,049 --> 00:26:58,918
I'm sorry, but our MasterChef
contestants take it home.
590
00:26:58,918 --> 00:27:00,552
It happens all the time, right?
591
00:27:00,552 --> 00:27:02,855
If there are more things to compare,
592
00:27:02,855 --> 00:27:04,490
if there's something that is faulty,
593
00:27:04,490 --> 00:27:07,526
we'll be focused on that
and not on the entire thing.
594
00:27:07,526 --> 00:27:09,896
Adi, there's two main things
595
00:27:09,896 --> 00:27:12,398
that really she's gonna have to
concentrate to get this, right?
596
00:27:12,398 --> 00:27:14,066
Is the fish, you know what I
mean?
597
00:27:14,066 --> 00:27:16,135
Like, really nail that
and get the flavour brilliant.
598
00:27:16,135 --> 00:27:18,905
And then the other one is the
sauce for the steamed fish.
599
00:27:18,905 --> 00:27:21,841
I think what we're all
trying to say here is...
600
00:27:21,841 --> 00:27:23,642
This could go either way.
601
00:27:23,642 --> 00:27:26,278
Got some nice garnishings.
602
00:27:26,278 --> 00:27:30,116
Chillies that we're
gonna go with. OK.
603
00:27:30,116 --> 00:27:33,920
We've gone with some sort of
an Asian flavour today,
604
00:27:33,920 --> 00:27:35,822
which I did not want to see.
605
00:27:35,822 --> 00:27:37,456
A little Asian salad.
606
00:27:37,456 --> 00:27:39,425
Coconut.
607
00:27:39,425 --> 00:27:41,260
I'm also a bit concerned
608
00:27:41,260 --> 00:27:45,998
because I'm not sure where in
Asia these flavours are coming from.
609
00:27:45,998 --> 00:27:47,967
We've got gochujang on the table,
610
00:27:47,967 --> 00:27:50,102
there's mirin from Japan,
611
00:27:50,102 --> 00:27:51,804
there's, you know, sesame oil.
612
00:27:51,804 --> 00:27:55,407
Like, yeah, they're Asian
flavours, but from what
country?
613
00:27:55,407 --> 00:27:58,544
I just can't believe...
we're doing Asian
614
00:27:58,544 --> 00:28:00,579
against guys who cook
in an Asian restaurant.
615
00:28:00,579 --> 00:28:02,281
Oh, it's really hard to know.
616
00:28:02,281 --> 00:28:05,351
Like, I don't want to
completely go rogue and do my
own thing.
617
00:28:05,351 --> 00:28:07,319
So I just think I'm gonna go
with it
618
00:28:07,319 --> 00:28:09,221
and hope that the flavours
carry us through.
619
00:28:11,657 --> 00:28:13,625
Adi.
Hi, Andy.
620
00:28:13,625 --> 00:28:15,494
It's just gonna be
a whole fish and rice,
621
00:28:15,494 --> 00:28:18,564
a little salad and sauce
for the fish.
622
00:28:18,564 --> 00:28:21,033
JOCK: Have you tasted it?
I haven't tasted that yet.
623
00:28:21,033 --> 00:28:23,202
And then this?
I don't...
624
00:28:23,202 --> 00:28:24,603
Oof!
I don't know.
625
00:28:24,603 --> 00:28:27,840
There was some of that in
the... (DRAMATIC MUSIC)
626
00:28:27,840 --> 00:28:30,476
Jock looks pretty worried
about the sauce.
627
00:28:30,476 --> 00:28:32,211
I taste it
628
00:28:32,211 --> 00:28:35,547
and it needs a lot of work.
629
00:28:35,547 --> 00:28:37,183
Pretty strong.
630
00:28:37,183 --> 00:28:39,251
Gochujang, we're not gonna use that.
631
00:28:39,251 --> 00:28:41,720
Ketchup manis, no, thank you.
632
00:28:41,720 --> 00:28:44,824
I'm just gonna start adding a
few different things into this sauce
633
00:28:44,824 --> 00:28:48,260
and just keep going and keep
going until I'm happy with the balance.
634
00:28:50,963 --> 00:28:53,632
That fish just needs
a bit of attention.
635
00:28:55,802 --> 00:28:57,236
It's pretty big, the fish.
636
00:28:58,237 --> 00:29:00,873
MELISSA: The most critical
part of this cook is in front
of you!
637
00:29:00,873 --> 00:29:02,641
15 minutes to go!
638
00:29:02,641 --> 00:29:05,544
(CONTESTANTS CHEER)
639
00:29:05,544 --> 00:29:07,914
DECLAN: Adi is still working
on the sauce,
640
00:29:07,914 --> 00:29:10,249
but she needs to get that fish
on now
641
00:29:10,249 --> 00:29:12,384
if it's gonna have
enough time to cook.
642
00:29:12,384 --> 00:29:14,686
This is stressing me out. Yeah.
643
00:29:26,165 --> 00:29:28,567
(TENSE MUSIC)
644
00:29:31,303 --> 00:29:33,072
I don't know what my other
two team members
645
00:29:33,072 --> 00:29:34,706
had planned for this sauce,
646
00:29:34,706 --> 00:29:36,976
but I just need
to balance out the flavours.
647
00:29:36,976 --> 00:29:39,278
That fish just needs
a bit of attention.
648
00:29:39,278 --> 00:29:42,114
Oh, there's brown sugar as
well. Soy sauce.
649
00:29:42,114 --> 00:29:44,050
Adi needs to get that fish on now
650
00:29:44,050 --> 00:29:46,052
if it's gonna have
enough time to cook.
651
00:29:47,486 --> 00:29:49,755
Come on. Come on.
Come on, Adi.
652
00:29:49,755 --> 00:29:54,827
I've got chillies, lime,
soy sauce, sugar,
653
00:29:54,827 --> 00:29:57,930
ginger, garlic, some scallions.
654
00:29:57,930 --> 00:30:00,099
I'm pretty happy with the flavours.
655
00:30:00,099 --> 00:30:03,735
Sweet, sour. It's nice.
656
00:30:03,735 --> 00:30:05,737
But time is getting away from me.
657
00:30:05,737 --> 00:30:08,440
She's stressing me out. Yeah.
658
00:30:08,440 --> 00:30:10,342
Righto.
659
00:30:10,342 --> 00:30:13,345
OK, let's just season this
and get it cooking.
660
00:30:14,346 --> 00:30:16,748
The sauce took me longer
than I expected
661
00:30:16,748 --> 00:30:19,751
and I know I need to get this
fish in the steamer basket.
662
00:30:21,453 --> 00:30:25,191
I hope that I've left enough time.
663
00:30:25,191 --> 00:30:28,260
Mark, Adi, 10 minutes to go!
664
00:30:28,260 --> 00:30:30,129
(ALL CHEER)
665
00:30:30,129 --> 00:30:31,964
ANDY: Come on!
MALISSA: Go, Adi!
666
00:30:34,666 --> 00:30:38,104
RUE: Look at the chicken! Oh,
yum!
667
00:30:38,104 --> 00:30:40,039
That looks so good!
668
00:30:40,039 --> 00:30:41,941
Oh, my goodness. This looks amazing.
669
00:30:41,941 --> 00:30:44,610
Hey, Mark.
How are you?
670
00:30:44,610 --> 00:30:46,545
Mate, the bigger question is,
how are you?
671
00:30:46,545 --> 00:30:48,147
There seems to be a lot going on.
672
00:30:48,147 --> 00:30:50,216
What dishes do you think
are happening here?
673
00:30:50,216 --> 00:30:51,783
So, soy sauce,
I'm gonna deep-fry it.
674
00:30:51,783 --> 00:30:54,453
The first thing in mind is,
like, I need to deep-fry the chicken.
675
00:30:54,453 --> 00:30:55,721
Yep.
676
00:30:55,721 --> 00:30:57,656
And then I saw fish
on the steamer basket,
677
00:30:57,656 --> 00:30:59,558
so Louis set it up for me
678
00:30:59,558 --> 00:31:01,894
and, like, probably a big feast
for everyone.
679
00:31:01,894 --> 00:31:04,696
What's going on with the rice?
It's looking a bit dodge in there.
680
00:31:04,696 --> 00:31:06,398
Yeah.
(SUSPENSEFUL MUSIC)
681
00:31:06,398 --> 00:31:09,135
You've got a fair bit of work
to do to bring this together.
682
00:31:09,135 --> 00:31:10,602
A lot that can go wrong.
683
00:31:10,602 --> 00:31:13,505
When you're doing a lot, that
means there's a lot that can go wrong.
684
00:31:13,505 --> 00:31:15,007
Yep.
Let's motor, Mark.
685
00:31:15,007 --> 00:31:16,508
Thank you.
Let's go.
686
00:31:16,508 --> 00:31:19,045
This rice is overcooked.
687
00:31:19,045 --> 00:31:20,980
I put too much water on it.
688
00:31:23,615 --> 00:31:26,285
Mark, how's the rice?
689
00:31:26,285 --> 00:31:28,320
Yeah, it's overcooked.
690
00:31:28,320 --> 00:31:29,621
Going on the plate?
691
00:31:29,621 --> 00:31:31,723
(DRAMATIC MUSIC)
692
00:31:31,723 --> 00:31:33,926
I'm still trying to fix it, but...
693
00:31:35,327 --> 00:31:36,628
...let's try.
694
00:31:36,628 --> 00:31:39,698
Time, it just goes really fast.
695
00:31:39,698 --> 00:31:42,168
As I am cooking,
I haven't even realised
696
00:31:42,168 --> 00:31:44,336
that I only got a few minutes left.
697
00:31:44,336 --> 00:31:45,837
Two minutes to go!
Two minutes!
698
00:31:45,837 --> 00:31:47,839
(CONTESTANTS CHEER AND APPLAUD)
699
00:31:49,075 --> 00:31:51,677
ADI: Everything is down to the wire.
700
00:31:51,677 --> 00:31:53,779
I just need to get this fish
on the plate.
701
00:31:53,779 --> 00:31:55,982
I hope it's been cooking
for enough time.
702
00:31:58,550 --> 00:32:00,786
Every single element
needs to be perfect
703
00:32:00,786 --> 00:32:02,621
if we want to beat Stanley.
704
00:32:02,621 --> 00:32:05,391
Come on, Adi.
Come on, Adi! Come on!
705
00:32:05,391 --> 00:32:07,293
60 seconds!
706
00:32:07,293 --> 00:32:09,128
(CONTESTANTS CHEER)
707
00:32:09,128 --> 00:32:10,729
Come on, Mark.
708
00:32:10,729 --> 00:32:14,933
RHIANNON: Oh, that looks so
yummy!
709
00:32:14,933 --> 00:32:19,438
Oh, I think he needs to, like,
start plating, like, five
minutes ago.
710
00:32:21,707 --> 00:32:25,811
MARK: I'm trying to figure
out, like, what should I plate
first?
711
00:32:25,811 --> 00:32:28,180
I start carving all this chicken.
712
00:32:30,249 --> 00:32:32,851
I grab the fish
steaming on the basket
713
00:32:32,851 --> 00:32:34,386
and I put it on the plate.
714
00:32:35,387 --> 00:32:37,823
But I'm a bit worried
about the rice.
715
00:32:39,391 --> 00:32:41,527
It would have been nice
to put the rice there,
716
00:32:41,527 --> 00:32:44,963
but it's better for me
not to put the rice with it
717
00:32:44,963 --> 00:32:47,133
because, you know,
it's not really a good one.
718
00:32:47,133 --> 00:32:50,802
Oh, damn, burnt rice.
It's annoying, isn't it?
719
00:32:50,802 --> 00:32:53,039
Gantry, let's do this!
720
00:32:53,039 --> 00:32:57,043
ALL: 10, 9, 8, 7,
721
00:32:57,043 --> 00:32:58,744
6, 5,
722
00:32:58,744 --> 00:33:01,247
4, 3,
723
00:33:01,247 --> 00:33:02,981
2, 1!
724
00:33:02,981 --> 00:33:06,152
Relay's done!
(APPLAUSE AND CHEERING)
725
00:33:06,152 --> 00:33:08,420
(JOCK LAUGHS)
726
00:33:08,420 --> 00:33:09,988
MALISSA: Well done!
727
00:33:09,988 --> 00:33:12,624
Hey, hey, well done!
Good job!
728
00:33:12,624 --> 00:33:15,327
I don't know, I don't know,
I don't know.
729
00:33:16,328 --> 00:33:20,266
I fumbled with the rice.
It was so good watching this.
730
00:33:20,266 --> 00:33:22,234
Looks good.
You got it all done.
731
00:33:22,234 --> 00:33:24,303
It's just the rice I'm missing.
732
00:33:24,303 --> 00:33:26,105
Look, we got it up.
DECLAN AND CATH: Yeah.
733
00:33:26,105 --> 00:33:28,907
I just hope that
I've cooked the fish properly.
734
00:33:28,907 --> 00:33:29,908
Yeah.
735
00:33:30,142 --> 00:33:32,278
'Cause if that's the thing
that makes us lose today,
736
00:33:32,278 --> 00:33:33,679
that's gonna be on me.
737
00:33:33,679 --> 00:33:34,680
No.
738
00:33:35,181 --> 00:33:38,617
Oh, I think we did pretty good
with it. Yeah, it looks promising.
739
00:33:38,617 --> 00:33:40,486
'Promising'?
740
00:33:41,487 --> 00:33:42,754
It looks very good!
741
00:33:42,754 --> 00:33:44,823
(LAUGHS)
742
00:33:44,823 --> 00:33:47,393
Mark was maybe too cruisy.
743
00:33:47,393 --> 00:33:50,062
I'm from Mullumbimby,
but he was very cruisy, yeah.
744
00:33:50,062 --> 00:33:53,665
But he knows more than me
and I feel like I wanna eat it,
745
00:33:53,665 --> 00:33:56,268
so that's always
how I judge everything.
746
00:33:56,268 --> 00:33:58,404
Hopefully good enough
for the judges.
747
00:34:00,506 --> 00:34:05,244
The old MasterChef Relay made
even more interesting by no handover.
748
00:34:05,244 --> 00:34:08,980
A tale of two
very different benches today.
749
00:34:08,980 --> 00:34:10,616
Contestants v the pros.
750
00:34:11,883 --> 00:34:14,620
We'd love to taste the dishes
by team Stanley!
751
00:34:14,620 --> 00:34:16,855
Yeh-yah!
Whoo!
752
00:34:16,855 --> 00:34:18,757
LOUIS: Bringing our food
to the judges,
753
00:34:18,757 --> 00:34:21,727
it's Stanley's reputation
on the line.
754
00:34:21,727 --> 00:34:24,196
The MasterChef contestants'
dish, it looks great.
755
00:34:24,196 --> 00:34:26,365
They chose to, you know, cook Asian
756
00:34:26,365 --> 00:34:29,000
and then they've done
a steamed fish as well!
757
00:34:29,000 --> 00:34:30,902
So we're not comparing
apples and pears.
758
00:34:30,902 --> 00:34:32,604
We're comparing apples
and apples here,
759
00:34:32,604 --> 00:34:36,742
so I think it's anyone's
challenge at this point.
760
00:34:44,716 --> 00:34:46,218
ANNOUNCER: In the mood to cook?
761
00:34:46,218 --> 00:34:50,822
Grab your aprons and try these
delicious MasterChef-approved
recipes
762
00:34:50,822 --> 00:34:52,324
on 10 play.
763
00:34:54,893 --> 00:34:57,095
(TENSE MUSIC)
764
00:34:58,297 --> 00:34:59,798
Talk us through your menu.
765
00:34:59,798 --> 00:35:02,368
LOUIS: Well, we did
a crispy-skin chicken,
766
00:35:02,368 --> 00:35:04,436
uh, steamed fish,
ginger and shallot,
767
00:35:04,436 --> 00:35:07,038
and some steamed Asian greens,
bok choy,
768
00:35:07,038 --> 00:35:09,441
just with simply with oyster sauce.
769
00:35:09,441 --> 00:35:12,644
So a little bit of a mix and
match with the condiments there.
770
00:35:12,644 --> 00:35:14,313
There's chilli if you like it hot.
771
00:35:14,313 --> 00:35:16,114
Salt if you want it
a bit more salty.
772
00:35:16,114 --> 00:35:18,284
The shallot ginger relish
just to mellow it out.
773
00:35:18,284 --> 00:35:21,687
Looking at the offering that
you guys created in this relay
774
00:35:21,687 --> 00:35:24,423
with no handover whatsoever,
are you happy?
775
00:35:24,423 --> 00:35:27,193
Yeah. I feel very proud.
776
00:35:27,193 --> 00:35:30,196
Um, it's something
I've always told the boys
777
00:35:30,196 --> 00:35:33,765
to always think of
balancing a full meal
778
00:35:33,765 --> 00:35:35,467
rather than a dish.
779
00:35:35,467 --> 00:35:38,504
And when I came out and I saw
a few proteins and spices,
780
00:35:38,504 --> 00:35:40,239
I felt really happy.
781
00:35:40,239 --> 00:35:46,111
Um, I have to ask, Asian
banquet, Cantonese banquet, no
rice?
782
00:35:48,314 --> 00:35:50,282
Oh, Mark's on a keto diet,
so he's...
783
00:35:50,282 --> 00:35:52,150
(LAUGHTER)
784
00:35:52,150 --> 00:35:53,752
He's, uh... We call him...
785
00:35:53,752 --> 00:35:55,854
He's from the Philippines,
so he's Tito Keto.
786
00:35:55,854 --> 00:35:57,756
Tito Keto!
So, yeah, he's my Tito Keto.
787
00:35:57,756 --> 00:35:59,758
Amazing. So he said,
"Absolutely not, Louis.
788
00:35:59,758 --> 00:36:02,027
"No. I'm just looking after
your health."
789
00:36:03,094 --> 00:36:06,598
No lid on the rice.
It had consequences.
790
00:36:06,598 --> 00:36:09,535
You checked it. No good.
Didn't serve it.
791
00:36:09,535 --> 00:36:11,203
Yep.
792
00:36:38,697 --> 00:36:40,566
Well, gentlemen...
793
00:36:42,301 --> 00:36:43,835
...it's delicious.
794
00:36:46,272 --> 00:36:47,939
Perfect cooking on the fish.
795
00:36:47,939 --> 00:36:49,875
It's really, really beautiful.
796
00:36:49,875 --> 00:36:53,144
And, you know, cutting the
tail off and trimming it the
way you did
797
00:36:53,144 --> 00:36:55,881
just to make sure that it was
cooked perfectly, every part
of it,
798
00:36:55,881 --> 00:36:59,184
rather than having an
overcooked tail piece is very clever.
799
00:37:00,952 --> 00:37:03,822
The sauce is delicate
but packed full of flavour
800
00:37:03,822 --> 00:37:07,025
and it complements the flavour
of snapper beautifully.
801
00:37:07,025 --> 00:37:08,560
It's so delicious.
802
00:37:08,560 --> 00:37:11,330
Chicken, um, twice cooked,
crispy skin,
803
00:37:11,330 --> 00:37:14,533
just with three very simple
condiments, you know, ideal.
804
00:37:14,533 --> 00:37:15,934
That is absolutely perfect.
805
00:37:17,403 --> 00:37:19,971
Got the texture of
master stock chicken
806
00:37:19,971 --> 00:37:22,140
and then you've got that
crispy skin over the top.
807
00:37:22,140 --> 00:37:24,643
Um, I've got no... faults.
808
00:37:24,643 --> 00:37:26,812
Even the sides, the bok choy
with the oyster sauce,
809
00:37:26,812 --> 00:37:28,814
I mean, I've got no faults
with any of it.
810
00:37:28,814 --> 00:37:31,317
It is all perfectly executed.
811
00:37:31,317 --> 00:37:33,685
Well done, guys.
Thanks, Jock. Thank you.
812
00:37:35,954 --> 00:37:39,325
Clean, classic,
considerate Cantonese cooking
813
00:37:39,325 --> 00:37:41,126
with modern considerations.
814
00:37:41,126 --> 00:37:43,729
I'm absolutely here for it
any day of the week
815
00:37:43,729 --> 00:37:47,499
and that's why you are who you
are and you have an amazing team.
816
00:37:47,499 --> 00:37:49,768
The fish is just
such a thing of beauty
817
00:37:49,768 --> 00:37:51,837
to have something
so clean and simple
818
00:37:51,837 --> 00:37:54,940
and yet so delicate and complex
at the same time.
819
00:37:54,940 --> 00:37:57,843
You've managed to balance the
holy trinity of all of the flavours
820
00:37:57,843 --> 00:38:01,246
that make Cantonese cuisine
perfect right there.
821
00:38:01,246 --> 00:38:03,815
And then, of course, the
chicken, beautiful texture on
the skin.
822
00:38:03,815 --> 00:38:05,517
Cuisson was absolutely perfect.
823
00:38:05,517 --> 00:38:09,254
And then just having that
modern touch of three separate ways
824
00:38:09,254 --> 00:38:12,558
that you can experience the
different dimensions of the chicken
825
00:38:12,558 --> 00:38:15,093
and the layers of flavour
within that master stock,
826
00:38:15,093 --> 00:38:17,629
it... it's just...
it's unstoppable food.
827
00:38:17,629 --> 00:38:19,765
Thank you. Thanks, Mel.
828
00:38:19,765 --> 00:38:22,200
Yeah, there's... there's
literally no faults in it at all.
829
00:38:22,200 --> 00:38:23,802
You're not trying to
reinvent the wheel here.
830
00:38:23,802 --> 00:38:26,972
It's just simple food done
at its absolute best.
831
00:38:26,972 --> 00:38:30,208
Um, you guys are famous
for this stuff
832
00:38:30,208 --> 00:38:33,545
and I'm so glad that you've
come into the kitchen and
really showed off
833
00:38:33,545 --> 00:38:35,881
and that's exactly what you've
done, so, well done, fellas.
834
00:38:35,881 --> 00:38:37,483
Well done.
835
00:38:48,126 --> 00:38:50,762
Next up is the contestants.
836
00:38:50,762 --> 00:38:52,398
(GANTRY CONTESTANTS
CHEER AND APPLAUD)
837
00:38:54,633 --> 00:38:57,268
ADI: I am starting to get nervous.
838
00:38:57,268 --> 00:39:01,440
The guys from Stanley have
just got amazing feedback from
the judges.
839
00:39:01,440 --> 00:39:05,010
So, our dish needs to be
perfect to get a win.
840
00:39:10,215 --> 00:39:12,951
Alright, Declan,
you went first, so...
841
00:39:12,951 --> 00:39:14,653
Yeah.
Tell me, what's the dish?
842
00:39:14,653 --> 00:39:17,055
Um, so we've got steamed snapper,
843
00:39:17,055 --> 00:39:20,191
um, and we've got a salad
and coconut rice with it.
844
00:39:22,461 --> 00:39:24,195
Adi, having to bring it home,
845
00:39:24,195 --> 00:39:27,065
there's a lot of pressure,
obviously, to... to get it right,
846
00:39:27,065 --> 00:39:29,801
to cook the fish really nicely
as well.
847
00:39:29,801 --> 00:39:32,037
Do you think you've done a
good job? I hope so.
848
00:39:32,037 --> 00:39:34,773
What about the sauce,
the dressing for the fish?
849
00:39:34,773 --> 00:39:37,676
I tasted the one on the bench,
it was a bit "How you going?"
850
00:39:37,676 --> 00:39:39,411
Did you rectify it?
Yeah, I did.
851
00:39:39,411 --> 00:39:42,013
Cool. Alright. Shall we taste
it? Please!
852
00:39:43,582 --> 00:39:46,151
(TENSE MUSIC)
853
00:40:07,473 --> 00:40:10,008
(TENSE MUSIC)
854
00:40:35,433 --> 00:40:36,434
The old relay.
855
00:40:36,434 --> 00:40:39,104
We did make it even more tough
for you guys
856
00:40:39,104 --> 00:40:41,507
by not having any verbal changeover.
857
00:40:42,508 --> 00:40:45,043
Um, unfortunately, I think it's
got the better of you guys.
858
00:40:47,913 --> 00:40:50,115
I'll start with the fish.
It's just a tad under.
859
00:40:50,115 --> 00:40:51,116
ADI: OK.
860
00:40:51,449 --> 00:40:54,653
The dressing - it was good. It
just needed to be flooded in it.
861
00:40:54,653 --> 00:40:55,987
You know?
Yeah.
862
00:40:55,987 --> 00:40:57,589
It should've been
in some sort of bowl
863
00:40:57,589 --> 00:41:00,425
so you could've literally just
gone absolutely crazy with that dressing
864
00:41:00,425 --> 00:41:01,860
because, yeah,
steamed snapper's nice,
865
00:41:01,860 --> 00:41:04,462
but it really needs something
to take it to the next level.
866
00:41:04,462 --> 00:41:05,931
Yeah.
867
00:41:05,931 --> 00:41:08,567
The salad - some nice textures
in there, some nice flavours in there.
868
00:41:08,567 --> 00:41:13,204
If this was going to be you
trying to take down the lords
back there...
869
00:41:13,204 --> 00:41:14,339
Yeah.
870
00:41:14,573 --> 00:41:16,975
...it really needed to be, like,
everything needed to be peaking.
871
00:41:16,975 --> 00:41:18,076
Yeah.
872
00:41:19,678 --> 00:41:22,347
I love that you guys throw
yourselves into challenges
873
00:41:22,347 --> 00:41:24,883
with so much enthusiasm
no matter what it is
874
00:41:24,883 --> 00:41:26,618
because that is to be commended.
875
00:41:26,618 --> 00:41:29,821
It's not easy in this kitchen
and that's not lost on us.
876
00:41:29,821 --> 00:41:31,222
Well done, guys.
Thanks, guys.
877
00:41:31,222 --> 00:41:32,891
Thanks, guys. Thank you.
878
00:41:32,891 --> 00:41:34,192
ADI: Oh!
879
00:41:36,494 --> 00:41:39,397
Sorry, guys. I can't believe I
undercooked it.
880
00:41:42,901 --> 00:41:47,338
The MasterChef Relay is a
classic challenge for a reason.
881
00:41:47,338 --> 00:41:52,077
It's exceptionally challenging
for both amateurs and professionals.
882
00:41:52,077 --> 00:41:56,381
Both teams put in considerable
efforts for today's relay,
883
00:41:56,381 --> 00:41:59,284
but the runaway winners
were team Stanley.
884
00:41:59,284 --> 00:42:01,920
(APPLAUSE)
885
00:42:04,790 --> 00:42:07,158
Yeah, they did.
886
00:42:07,158 --> 00:42:09,127
Louis, Ben, Mark, congratulations.
887
00:42:09,127 --> 00:42:11,597
You guys cooked
like a well-oiled machine.
888
00:42:11,597 --> 00:42:15,200
All those services spent
side by side at Stanley
889
00:42:15,200 --> 00:42:17,135
has definitely set you up
for success
890
00:42:17,135 --> 00:42:20,438
and, today, we were
the beneficiaries of just that.
891
00:42:21,439 --> 00:42:24,309
We appreciate you guys coming
into the MasterChef kitchen
892
00:42:24,309 --> 00:42:28,747
and giving us a glimpse of
just how the professionals get
it done.
893
00:42:28,747 --> 00:42:31,182
Great work, guys.
Thanks so much for coming in.
894
00:42:36,021 --> 00:42:38,189
Of course, this means
Cath, Declan and Adi,
895
00:42:38,189 --> 00:42:41,727
you'll be joining the four on
the end there in Sunday's
elimination.
896
00:42:42,961 --> 00:42:45,797
So, Rue, Theo, Brent...
Yeah? (LAUGHS)
897
00:42:45,797 --> 00:42:47,432
...no more tokens.
898
00:42:47,432 --> 00:42:49,567
It's no secret. You guys have
waited long enough.
899
00:42:49,567 --> 00:42:53,639
And tomorrow, it's your turn to
take on a bunch of professionals.
900
00:42:53,639 --> 00:42:56,507
And, of course, following the
trend of this week,
901
00:42:56,507 --> 00:43:00,245
it will be in another
classic MasterChef challenge.
902
00:43:00,245 --> 00:43:02,714
So, go home, put those feet up,
get some rest,
903
00:43:02,714 --> 00:43:05,150
come back firing
'cause you're gonna need it.
904
00:43:05,150 --> 00:43:06,918
See you, guys.
Thank you.
905
00:43:06,918 --> 00:43:08,253
(BRIGHT MUSIC)
906
00:43:08,253 --> 00:43:09,755
DECLAN: Good job, gents.
907
00:43:09,755 --> 00:43:11,222
LOUIS: Thank you.
908
00:43:11,222 --> 00:43:12,691
MALISSA: Well done!
909
00:43:15,694 --> 00:43:18,596
NARRATOR: Tomorrow night
on MasterChef Australia...
910
00:43:18,596 --> 00:43:22,634
From Serai in Melbourne,
Ross Magnaye and his team!
911
00:43:22,634 --> 00:43:24,035
Let's go!
Yes!
912
00:43:24,035 --> 00:43:28,039
...it's the last chance
to take down the pros
913
00:43:28,039 --> 00:43:29,574
and win immunity.
914
00:43:29,574 --> 00:43:31,743
It's my time to shine.
915
00:43:31,743 --> 00:43:33,578
I've just gotta back myself
and go for it.
916
00:43:33,578 --> 00:43:35,580
But...
We want to win.
917
00:43:35,580 --> 00:43:36,982
It's a challenge.
I'm competitive.
918
00:43:36,982 --> 00:43:38,183
We have to win.
919
00:43:38,183 --> 00:43:39,651
...it will take one...
920
00:43:39,651 --> 00:43:41,319
RALPH: I'm setting
the kitchen on fire.
921
00:43:41,319 --> 00:43:42,988
...incredible...
(SIGHS)
922
00:43:42,988 --> 00:43:44,122
...balancing act.
923
00:43:44,122 --> 00:43:45,190
ANDY: What's
more important,
924
00:43:45,190 --> 00:43:47,058
time or ingredients?
925
00:43:47,058 --> 00:43:48,159
Come on.
926
00:43:48,159 --> 00:43:49,594
MELISSA: Go, Brent!
927
00:43:49,594 --> 00:43:51,629
Captions by Red Bee Media