1 00:00:07,308 --> 00:00:09,543 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:09,543 --> 00:00:12,313 It's Khanh Nguyen! (APPLAUSE AND CHEERING) 3 00:00:12,313 --> 00:00:16,850 ...he brought three courses of mind-blowing brilliance... 4 00:00:16,850 --> 00:00:19,220 MALISSA: Khanh's entree is the most beautiful dish 5 00:00:19,220 --> 00:00:20,854 I've ever seen in my life. 6 00:00:20,854 --> 00:00:23,791 ...in a Pressure Test pitting the pros... 7 00:00:23,791 --> 00:00:24,792 Game on. 8 00:00:24,792 --> 00:00:26,860 ...against our home cooks. 9 00:00:26,860 --> 00:00:28,396 MELISSA: With immunity on the line 10 00:00:28,396 --> 00:00:30,298 and reputations at stake, 11 00:00:30,298 --> 00:00:32,233 the pressure is well and truly on! 12 00:00:32,233 --> 00:00:33,734 It was actually really good. 13 00:00:33,734 --> 00:00:35,369 Everything tasted very close. 14 00:00:35,369 --> 00:00:37,505 I thought the beef was cooked perfectly. 15 00:00:37,505 --> 00:00:38,972 And the pastry was great. 16 00:00:38,972 --> 00:00:41,309 And for a pie, that's what you want, right? 17 00:00:41,309 --> 00:00:45,146 And the seasoned professionals won the day. 18 00:00:45,146 --> 00:00:46,747 (LAUGHTER) 19 00:00:48,982 --> 00:00:50,384 Tonight... 20 00:00:50,384 --> 00:00:53,221 CATH: We're taking on the professionals at their own game. 21 00:00:53,221 --> 00:00:55,856 ...it's a classic MasterChef challenge 22 00:00:55,856 --> 00:00:59,393 that will keep you on the edge of your seat. 23 00:01:04,698 --> 00:01:06,200 (BIRDSONG) 24 00:01:06,200 --> 00:01:08,035 (GENTLE MUSIC) 25 00:01:17,311 --> 00:01:20,681 CATH: I want to cook today! ADI: Oh, it's 50-50 today. 26 00:01:20,681 --> 00:01:22,116 50-50 chance. 27 00:01:22,116 --> 00:01:25,586 Ooh! Let's go, guys! RUE: Let's do it! 28 00:01:25,586 --> 00:01:26,954 Ohhh! 29 00:01:26,954 --> 00:01:29,490 And who are the 3 chefs gonna be? I know! 30 00:01:29,490 --> 00:01:32,059 That's been my favourite part of this week, 31 00:01:32,059 --> 00:01:33,827 seeing the chefs come in. 32 00:01:36,830 --> 00:01:38,266 Come in. 33 00:01:38,266 --> 00:01:40,568 (APPLAUSE AND CHEERING) 34 00:01:42,436 --> 00:01:44,605 JOCK: Good morning! 35 00:01:44,605 --> 00:01:46,707 Ohhhh! 36 00:01:46,707 --> 00:01:48,409 DECLAN: I walk into the kitchen today 37 00:01:48,409 --> 00:01:50,544 and there's only two benches set up. 38 00:01:50,544 --> 00:01:54,081 So, I'm not quite sure what's going on here. 39 00:01:54,081 --> 00:01:56,083 Look at all this. 40 00:01:56,083 --> 00:01:57,418 I know. Wow. 41 00:01:57,418 --> 00:01:59,987 (CONTESTANTS CHATTER) 42 00:01:59,987 --> 00:02:01,922 Morning, gang. CONTESTANTS: Morning. 43 00:02:01,922 --> 00:02:06,794 We are smack-bang in the middle of Home Cooks vs Pro Cooks Week. 44 00:02:06,794 --> 00:02:08,396 Yeah. 45 00:02:08,396 --> 00:02:13,133 All this week, you're going head to head against teams of chefs 46 00:02:13,133 --> 00:02:15,903 from some of Australia's hottest restaurants. 47 00:02:15,903 --> 00:02:19,640 All you have to do to be immune from elimination 48 00:02:19,640 --> 00:02:23,244 is beat the chefs in a classic MasterChef challenge. 49 00:02:24,912 --> 00:02:26,680 You know the drill. 50 00:02:26,680 --> 00:02:29,116 Grab a token out of the bag. 51 00:02:29,116 --> 00:02:31,084 If you get green, you're cooking today. 52 00:02:31,084 --> 00:02:33,321 50-50. Ladies first. 53 00:02:34,455 --> 00:02:36,357 ALL: Ooh! 54 00:02:40,160 --> 00:02:41,429 (ADI LAUGHS) 55 00:02:41,429 --> 00:02:43,564 Yes! 56 00:02:43,564 --> 00:02:45,065 Adi and Cath. 57 00:02:45,065 --> 00:02:46,467 Oh! 58 00:02:48,936 --> 00:02:50,504 Ooh! Declan! 59 00:02:50,504 --> 00:02:52,506 Deckers is in! 60 00:02:52,506 --> 00:02:54,442 Alright, guys, let's do it. 61 00:02:54,442 --> 00:02:56,544 Alright, hold your tokens up for me. 62 00:02:56,544 --> 00:02:59,647 Declan, Cath, Adi... Yes? 63 00:02:59,647 --> 00:03:00,648 ...you're up. 64 00:03:00,648 --> 00:03:02,750 Everyone else, up to the gantry. 65 00:03:02,750 --> 00:03:04,285 (THEO SPEAKS INDISTINCTLY) (APPLAUSE) 66 00:03:09,657 --> 00:03:12,226 Oh, man! Ohhh. 67 00:03:12,226 --> 00:03:14,328 It's gonna be a big one. DECLAN: We'll beat them. 68 00:03:14,328 --> 00:03:17,265 (LAUGHS) Oh, I'm scared! I'm so scared. 69 00:03:17,265 --> 00:03:20,534 Good team, guys. We'll do it. Yeah, yeah, yeah. We'll be OK. 70 00:03:20,534 --> 00:03:23,304 So exactly who are you up against today? 71 00:03:23,304 --> 00:03:25,105 (SIGHS) 72 00:03:25,105 --> 00:03:28,376 This team's restaurant might sit on the Brisbane riverfront, 73 00:03:28,376 --> 00:03:31,712 but it's inspired by Hong Kong's Stanley Bay. 74 00:03:33,013 --> 00:03:35,949 They pair the freshest Australian produce 75 00:03:35,949 --> 00:03:38,752 with traditional Cantonese flavours. 76 00:03:38,752 --> 00:03:41,755 The head chef of Stanley Restaurant in Brisbane, 77 00:03:41,755 --> 00:03:44,492 please welcome Louis Tikaram and team! 78 00:03:44,492 --> 00:03:46,427 ANDY: Yeah! (ALL CHEER) 79 00:03:46,427 --> 00:03:47,995 Come on! 80 00:03:47,995 --> 00:03:50,498 (JOCK SPEAKS INDISTINCTLY) 81 00:03:55,168 --> 00:03:56,570 Yeah! 82 00:03:56,570 --> 00:03:58,539 (WHISTLES) 83 00:04:00,073 --> 00:04:02,576 Stanley is an institution. 84 00:04:02,576 --> 00:04:05,413 These guys are at the top of their game. 85 00:04:05,413 --> 00:04:07,781 They have worked together for so long. 86 00:04:07,781 --> 00:04:09,483 They're a well-oiled ship. 87 00:04:09,483 --> 00:04:13,454 Not who I wanted to see walking through the doors, to be honest. 88 00:04:13,454 --> 00:04:15,923 Louis, welcome back to the MasterChef kitchen! 89 00:04:15,923 --> 00:04:18,492 Thank you so much. Great to be here. 90 00:04:18,492 --> 00:04:19,893 Who have you brought with you? 91 00:04:19,993 --> 00:04:24,698 I've got Ben and Mark, two really great young chefs from Stanley. 92 00:04:24,698 --> 00:04:26,367 Talk to us. How's things going at Stanley? 93 00:04:26,367 --> 00:04:27,368 Really good. 94 00:04:27,601 --> 00:04:30,638 Stanley, you know, it's primarily Cantonese flavours. 95 00:04:30,638 --> 00:04:32,506 Basically, it's just all about the produce. 96 00:04:32,506 --> 00:04:34,274 If you've got the best produce, 97 00:04:34,274 --> 00:04:36,644 I think you've got the best Cantonese food. 98 00:04:36,644 --> 00:04:38,078 So, the seafood, the meat, 99 00:04:38,078 --> 00:04:40,581 the veggies that come just from around Brisbane, 100 00:04:40,581 --> 00:04:42,416 we just let the produce shine 101 00:04:42,416 --> 00:04:45,486 and just try to bring something new to, uh... to Queensland. 102 00:04:46,687 --> 00:04:48,456 Righto. Let's get to it, then. 103 00:04:48,456 --> 00:04:49,957 Ohh! 104 00:04:49,957 --> 00:04:51,559 Today's challenge, 105 00:04:51,559 --> 00:04:53,961 it is a MasterChef classic. 106 00:04:55,228 --> 00:04:58,231 It has appeared in almost every season. 107 00:04:59,500 --> 00:05:01,869 And it's created some of the best triumphs 108 00:05:01,869 --> 00:05:03,103 and the biggest tragedies. 109 00:05:03,103 --> 00:05:04,338 (LAUGHTER) 110 00:05:05,706 --> 00:05:08,476 We call it... the MasterChef Relay. 111 00:05:08,476 --> 00:05:11,078 (APPLAUSE AND CHEERING) 112 00:05:11,078 --> 00:05:13,981 Ha! Ho ho ho! 113 00:05:13,981 --> 00:05:15,916 Oh, man. 114 00:05:15,916 --> 00:05:17,785 Oh. 115 00:05:17,785 --> 00:05:20,754 DECLAN: I've certainly seen team relays on MasterChef before 116 00:05:20,754 --> 00:05:23,524 and they are not easy, they are frantic. 117 00:05:23,524 --> 00:05:27,194 It's gonna be tough and we just really have to work as a team. 118 00:05:27,194 --> 00:05:29,029 So, here's how it's gonna work. 119 00:05:29,029 --> 00:05:31,365 In your teams of three, 120 00:05:31,365 --> 00:05:33,801 you'll work together to create one dish. 121 00:05:35,035 --> 00:05:38,506 But you're cooking relay fashion - one after the other. 122 00:05:38,506 --> 00:05:41,475 Contestants, you guys have got to think really carefully 123 00:05:41,475 --> 00:05:43,043 about who you want to cook first 124 00:05:43,043 --> 00:05:45,413 because they're obviously gonna decide what you're cooking today 125 00:05:45,413 --> 00:05:46,880 and what path you go down. 126 00:05:46,880 --> 00:05:48,949 Today, it ain't your average relay. 127 00:05:48,949 --> 00:05:50,183 Oh! 128 00:05:50,183 --> 00:05:53,120 Because today, it's a secret relay. 129 00:05:53,120 --> 00:05:54,955 Oh! 130 00:05:54,955 --> 00:05:58,926 You have zero handover time with your team. 131 00:05:58,926 --> 00:06:01,128 ALL: Whoa! 132 00:06:01,128 --> 00:06:04,264 RALPH: What a stitch-up! (LAUGHS) 133 00:06:05,332 --> 00:06:08,035 CATH: This twist is... 134 00:06:08,035 --> 00:06:10,504 ...uh... I don't know what to say! 135 00:06:10,504 --> 00:06:12,973 Because, well, I can't say anything, can I? 136 00:06:12,973 --> 00:06:14,408 Because I can't communicate! 137 00:06:15,443 --> 00:06:18,378 Whoa! (LAUGHS) What is that? 138 00:06:18,378 --> 00:06:20,548 As if these relays aren't hard enough! 139 00:06:20,548 --> 00:06:23,584 Alright, teams, you've got 75 minutes in total. 140 00:06:23,584 --> 00:06:26,787 That means 25 minutes per team member. 141 00:06:26,787 --> 00:06:27,855 25. OK. 142 00:06:27,955 --> 00:06:30,491 You can cook anything you want, sweet or savoury. 143 00:06:30,491 --> 00:06:33,827 The pantry's open, but the garden will be closed today. 144 00:06:33,827 --> 00:06:38,666 And remember, there is no handover, no transfer of information. 145 00:06:38,666 --> 00:06:42,035 This is gonna be so fun! I can't wait for this. 146 00:06:42,035 --> 00:06:44,304 Contestants, you guys have a little chat now 147 00:06:44,304 --> 00:06:47,775 and decide who's gonna cook first in the MasterChef relay. 148 00:06:47,775 --> 00:06:51,512 Chefs, because you guys cook together every day, 149 00:06:51,512 --> 00:06:53,514 we're gonna decide your order. 150 00:06:53,514 --> 00:06:55,315 DECLAN: Ooh! ADI: Wow! 151 00:06:55,315 --> 00:06:59,052 Gotta give you guys a chance. Yeah, yeah. Thanks for nothing. 152 00:06:59,052 --> 00:07:01,054 Alright, contestants, have a little chat. 153 00:07:01,054 --> 00:07:03,223 Oh, gee, what do you want to do? 154 00:07:03,223 --> 00:07:04,958 I'll go first. Alright, Deccy. 155 00:07:04,958 --> 00:07:07,160 Do you want to go second or...? Yeah, I'll go second. 156 00:07:07,160 --> 00:07:08,562 I'll go last, yeah? Alright. 157 00:07:08,562 --> 00:07:10,230 Contestants, who's cooking first? 158 00:07:11,331 --> 00:07:12,800 Declan. Yeah. 159 00:07:13,801 --> 00:07:15,302 Alright. 160 00:07:15,302 --> 00:07:16,770 Declan's cooking first. 161 00:07:18,872 --> 00:07:21,709 Ben, you're cooking first. 162 00:07:24,244 --> 00:07:27,915 Louis, Mark, Cath, Adi, out to the garden. 163 00:07:27,915 --> 00:07:30,918 (CONTESTANTS SHOUT AND APPLAUD) 164 00:07:32,486 --> 00:07:33,887 DECLAN: Good luck. 165 00:07:35,088 --> 00:07:37,625 Normally, I would go first. 166 00:07:37,625 --> 00:07:40,661 I would set it up just like I do at the restaurant. 167 00:07:40,661 --> 00:07:43,163 I think Ben's got probably the brunt of the pressure, 168 00:07:43,163 --> 00:07:45,132 so let's see how we go. 169 00:07:45,132 --> 00:07:46,934 Alright, Ben, Declan, 170 00:07:46,934 --> 00:07:50,170 you've both got 25 minutes in this first leg of the relay. 171 00:07:50,170 --> 00:07:52,339 Good luck. Your time starts now. 172 00:07:52,339 --> 00:07:54,241 (CHEERING) 173 00:07:57,477 --> 00:07:59,613 DECLAN: OK. 174 00:08:02,516 --> 00:08:05,152 Ah, shallots, shallots. Yes. 175 00:08:05,152 --> 00:08:06,820 Just behind. 176 00:08:08,789 --> 00:08:11,424 The salt, which was here somewhere. 177 00:08:12,425 --> 00:08:13,393 Go, mate! 178 00:08:13,393 --> 00:08:15,262 Go, Declan! Go, Deccy! 179 00:08:15,262 --> 00:08:18,331 Going first in this cook and it is a lot of pressure. 180 00:08:18,331 --> 00:08:21,969 It's pretty tricky coming up with a dish idea. 181 00:08:21,969 --> 00:08:23,303 I need to set something up 182 00:08:23,303 --> 00:08:25,706 that I think these ladies will be able to finish off 183 00:08:25,706 --> 00:08:29,209 without communicating at all with the handover. 184 00:08:29,209 --> 00:08:31,011 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 00:08:35,348 --> 00:08:38,351 So, Asian sauce, some rice, 187 00:08:38,351 --> 00:08:39,887 fried shallots. 188 00:08:39,887 --> 00:08:42,155 RUE: Oh, yum. 189 00:08:43,557 --> 00:08:47,861 We've got Stanley that specialise in Chinese Cantonese cooking 190 00:08:47,861 --> 00:08:50,731 and I'm going down that route as well 191 00:08:50,731 --> 00:08:54,534 because I've decided we need to go all-out to impress the judges. 192 00:08:56,003 --> 00:08:57,571 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