1 ANNOUNCER: Previously on MasterChef Australia... Chloe cooked for her second immunity pin and a place in MasterChef history. Got to step it up. But in the end... The big standout issue is the meringue. ..the pin was just out of reach. Tonight... Chinese New Year! There's a bloody lion in the street! It's a team challenge, and they'll be mentored by the empress of Chinese cooking. It's Kylie Kwong. She is amazing. In a challenge where fortune favours the brave... Push, guys! Flavour. Flavour. ..it's all about taking risks... She's out of control. Pretty scary. ..and hoping they pay off. MATT PRESTON: Come on, Red! Ahh! There's so many people! That is really delicious. But for one team... I'm confused. ..a bad decision could land them in hot water. It could cost you the whole game. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 We've rocked up to Chinatown today in the middle of Melbourne city. So we're all really pumped for a massive team challenge. CHLOE: Oh, my God. There they are. (LAUGHS) Oh, my gosh! It's Chinese New Year, and it's the Year of the Monkey. So who knows what's going to happen today? You look suitably excited, and you should be. We've picked a beautiful day for the challenge that is about to happen. Welcome to Melbourne's Chinatown. This is, in fact, Australia's oldest Chinatown and if you don't know it, some of these alleys and laneways and little nooks and crannies in Chinatown have some of the best Chinese food you've ever eaten. And it's also the site of today's challenge and it is, of course, a team challenge. And in the honour of Chinese New Year, each team will be preparing a selection of Chinese food for hundreds of people. And your kitchens... are right over there. HARRY: I'm so stoked. This challenge is going to be so cool. I love cooking Chinese food, love eating Chinese food, so this is right up my alley. There is a book this thick of the stuff that you can do. However... choose without being wise and you will land yourself in a world of pain. But don't worry. We are not sending you into these uncharted waters alone. We have recruited the help of Australia's best-known and most-loved Chinese chef. Kylie Kwong? Her restaurant has been one of the most consistently popular in the country for quite a long time. She's written six cookbooks. But we know her from Billy Kwong in Sydney...Kylie Kwong! (CHEERING, APPLAUSE) It's Kylie Kwong! She is amazing. It's just going to be a privilege to have her on our side. Hello. Happy New Year. Who else is, like, a bigger Chinese chef in Australia? She's brought Chinese food to a different level. I think we're all super-excited. Kylie, welcome to another beautiful day in Melbourne here in Chinatown. What sort of food do you want see coming out of these kitchens from our contestants? I want beautiful, delicious, vibrant food. We're doing Chinese New Year, so a cause for a great celebration. It's a street stall, it's a market stall. I want people salivating. You've got to hit the mark right on the spot. You've got to pack a punch, OK? "Yes, Kylie." ALL: Yes, Kylie! So I've been in my test kitchen thinking about, well, how are we going to work out teams this week? So I've got something really, really special. Fortune cookies! (ALL LAUGH, APPLAUD) Yeah? You ready? Take one each. Don't unravel it until I tell you. Hand in. Only one. Alright? In each cookie, there's a yellow lucky paper and a red lucky paper as well. Oh! Oh, my God! (LAUGHTER) Now, if you get a lucky paper with a C on it, guess what that means. (ALL GROAN) Ah! You will become captain. Alright, guys. Break open your cookie. Red. Red team, stand to my right. Yellow team to the left. WOMAN: Are you captain? Hey! Right. Step forward, captains. Ah, look at that, huh? Chloe, you're the captain of the yellow team. Elise, you're the captain of the red team. Awesome. I haven't had the chance yet to be captain and I think it's a great opportunity. This is a big challenge, and I can't wait to get into it, and hopefully I can lead my team to victory. Being top dog is new territory to me. I'm really good at being, like, a wingman to people but I've got some really strong cooks on my team, so it should be a good day. Alright. Time for some rules. You must make a minimum of two dishes for this challenge, each team. One dish must be $7 and all other dishes must be $5. You've also got to prepare enough food to feed at least 500 people. (LAUGHS) That's each team. You're going to have three hours to prep and cook those two dishes. And then 90 minutes to serve. So think smart. It's Chinese New Year. There will be thousands of people here on the streets. They're gonna want food. They're gonna want good food. It's going to be a ludicrously insane day today. The other thing you need to know is that we are not, as judges, deciding who's going to be winning today. It's the team with the most money in the till. And the good news is, all of the money that you raise will be going to The Smith Family. So you know what's at stake, right? Yep. Kylie? Good luck, everyone. Your time starts now. (CHEERING, LAUGHTER) CHLOE: Alright, yellow. MAN: Alright. Let's smash this out, guys. I'm thinking something like a noodle stir-fry. OK. Sauce to go with this? Shaoxing rice wine. Oyster sauce. Garlic, ginger. And sesame, yeah. When I think of Chinese street food, this is the food that I want to eat. Beautiful thick egg noodles with this really, really rich, beautiful Chinese sauce. Perfect dish. OK. I was thinking maybe, like, some thinly sliced belly skewered... Yep. ..you know, marinated on the flat top. We're thinking of doing beautiful pork belly skewers with the hot plum jam. Who doesn't love pork belly? Minimum of two dishes. Yep. You guys want to do two or three? We need to feed 500 people today and there's only seven people on our team. So instead of doing three mediocre dishes, I decide that doing two dishes really well is going to be much better for our team. OK, so that means we're going to have to up the quantities a bit. Do you guys agree? OTHERS: Yep. And let's have fun, yeah? OTHERS: Yeah. Good food. Let's have fun. Today the yellow team s going to be cooing braised pork belly skewers and a hot beef noodle stir-fry. I think that's plenty. Alright, so what do you want to do? So, street food to me, bold flavours but something very simple. Alright. What do you think? I think like a noodle sort of dish. TRENT: Yeah. Pork loin. WOMAN: Yeah. Yep. Alright. Our $7 dish has to be value for money. If we can marinate pork loin in a sauce and add a fresh salad and some noodles, that will just be so delicious. And number two. How about like the dim sum fried wonton? Yeah. Dumplings will sell. Yeah. Deep-fried wontons. Alright. Do wontons. Karmen comes up with this great idea about wontons and she's made them before and she knows the flavours. Alright. I was thinking, like, three dishes, yeah? I want to be making three dishes today because if customers come up and they say they want one of everything, then that could just be the key thing for winning or losing. Do you want something sweet? There's heaps of sago over there. Like, there's so much fresh fruit. Like, a coconut sago? Massive pot of sago. Yeah? Happy? Yep. Alright, guys. We really got to get moving now. We finalised the menu, and it all seems pretty good. You know, we've got a noodle dish, we've got a wonton dish and we've got a nice sweet as well. So I think it's going to work well. Here's your fresh meat. Good luck with that. Thank you. Perfect. Thank you. There we go. Best of luck. Thanks, mate. Good luck. Thanks, mate. Cheers. One of my ideas was to do the braised pork belly skewers. So we're going to have two skewers with three cubes of belly on each. I love the dish. Finish on the grill, little bit of plum sauce. Nice and fresh. You know, real juicy. First thing we've got to do is start breaking down all of these bellies. Do you want to do bones and I'll dice them? Yep. So, we're thinking two pork skewers per plate. Yep. How many do you want to do? MILES: 500. 500? OK, so that's a thousand. That's a thousand skewers. That's a lot of skewers. We've got about 30 sides of pork belly, so 2.5 kilos a side, that's 80-odd kg of meat. KYLIE: What's happening, captain? Um, so. There's a lot of pork going on, I see. Yeah. We're doing pork skewers. Yes. Great. Love... Wonderful to hear. Which cut of the pork? Pork belly. Mmm. Are you braising the pork belly first or...? Matty? Yeah, we're going to do it quickly in the pressure cooker for a little bit. Quickly in a pressure cooker? In what stock? Like, a little master stock. In a master stock? Yeah. Alright. That's going to be the key is having that braised perfectly. Yep. It's a huge, huge job. I've got to make sure that, you know, I get it right. Come on, yellow. Keep it up, guys. So, our $5 dish is prawn and pork mince wontons. How about you and I, wontons? Yep. Today I'll be working on the wontons with Heather. So my mum makes wontons a lot, and she usually gets me to wrap them. So I'm kind of following what she does. I feel that pork mince and prawn go so well together and the flavour is really nice. Pork and prawns is a great combination. It's in, like, a lot of Chinese food, Cantonese food. It's classic flavours. It's...it's delicious. You can't go wrong with that. I think it's a great idea. Karmen's the professional in this cuisine. We've got to have... make about 600 wontons. Elise wants at least 600 wontons done. That means peeling and deveining 10 kilos of prawns. It's a lot of work, but it will be a big seller. Come on, yellow! Let's go, guys! For our $5 dish, we're thinking of doing a beautiful street-food style noodle stir-fry dish. So we're doing stir-fried noodles. It's going to have eye fillet, really thinly sliced. Going to have cabbage, green sprouts, carrot and it's going to have a sesame oil, oyster, garlic, ginger sauce. Harry! How are you going? I'm on the spring onion. Chloe's sort of thrown me the reigns with this noodle stir-fry and I'm stoked. How are you going, Harry? Good, mate. I'm actually excited about it. It's, like, perfect food for me. It's one of my favourite cuisines. Come on, guys. Push, push, push. Our $7 dish is pork with XO sauce, spring onion salad and some noodles. We're going to make this a cold dish because I want to have this prepped and cooked before service starts. I'm working with Trent on the pork dish, so we've got to chop up a lot of loins and get 'em in a couple of big bowls and get the marinade on. The pork fillet I think is ideal. It's a cut of meat that you can cook really fast. We weighed out what we think we need, which is about 24 kilos of pork. And we've decided we've got plenty, so it's time to get it all in the marinade. Trent, when do you want to great this marinade on, do you reckon? Yeah, whenever you finish your bowl off. Yeah? In the marinade there's XO sauce, soy sauce, black vinegar, sugar and hot chilli oil. So once the marinade's done, we combine it all the pork... ..and get the pork and the marinade in the fridge to rest and, yeah, really take on that flavour. Is everyone alright? All good, captain. WOMAN: OK, captain. Come on, yellow! What a gorgeous day to be in Chinatown in Melbourne. The popularity of New Year is enormous. This place is going to be packed. It's the volume and being able to execute the dishes very, very quickly. They really need to think very carefully about what they tackle and how they do it. Let's see what the captains are made of. (LAUGHS) So, the judges say a minimum of two dishes, but we're gonna do three dishes, so we're also going to do a quick dessert, because it's all about money. Come on, red team! Really push now! Even though Nicolette's only 19, she's very strong-headed, and it's a no brainer just to put her onto dessert, and she can focus on that whole dessert for three hours. Um, there's a bit of work for one person to do. So it's quite hectic. I've got quite a lot to get done, but I'm working really fast. This dessert is going to be $5 today. We're going to be making coconut sago, comfit mangoes and fresh fruit. This dessert's going to be absolutely amazing. With all the different Chinese spices in there, it'll be yummy as. In the spice mango, I've got some star-anise, some cinnamon and some Chinese five-spice. These spices work really well together in Asian cuisine. I'm happy to be doing the dessert on my own. It's a bit intense and there's a little bit of pressure, but I'm so excited to just put my heart and soul into the Chinese food exactly like Kylie Kwong does. Come on, Red! Guys, we really got to keep motoring, yeah? We've got to really bang this out. Do you want to start blitzing these prawns? Yeah. GARY: Right, listen up, guys. Hour down, two hours to go, so stop monkeying around, and get a move on. Come on. Come on, guys! Let's go, yellow! Come on! Yeah, I'm having a lot of fun. My task today is to help Harry prepare the noodle stir-fry. I'm just rinsing off all the vegies, getting them prepped, then we'll get on to the noodles and then the sauce. Got heaps of vegetables prepped, and we're going to marinade some beautiful eye fillet. This is the food that I love cooking. (LAUGHS) Hello. Nice to meet you. So we've blanched the egg noodles. We'll have them in a band all ready to go then fry them on a super, super, super hot wok, add a sauce, stir it up, and get it out to the customers. So, what time will you be doing this? I mean, say... During the service. During service? Yep. Think through the practicality of it as well as the deliciousness. Harry is really determined to do this hokkien stir-fry. Can you imagine? In a few hours you've got hundreds of people there, and you've got to get up hundreds and hundreds of dishes. We've got hundreds of people and we want to serve them a hot dish. It's just not realistic. The logistics are so important. OK. I think straightaway perhaps do a cold salad. It's a really hot day today. It'll be nice and refreshing. What I'm scared of, though, is that it's going to be, like, one of those really gluggy salads that's just really boring. He doesn't seem happy at all. This has thrown a massive spanner in the works. I'm...I'm confused on the salad idea. I don't know how we're going to serve it. I think we should do hot stir-fry. Chloe and Harry are disagreeing over these noodles, and we don't have time for this. If Harry and I can't work out our differences in these noodles, this dish could be a disaster. 2 We were planning on doing a hot noodle stir-fry today, but Kylie doesn't think it's a good idea. So I think we should change it to a cold salad. I think we should do hot stir-fry. Harry's in charge of the dish. We need to come to an agreement. Can't we just do a very similar thing, we just have it cold? We could, yeah. Yeah, so why don't we just stick with the idea of what we're doing and just do it cold? Just make the sauce extra punchy, because you know it'll subdue while cooling. But just make it extra punchy, and everything else can pretty much be as it is. Yeah. I agree. Chloe's the captain so she's got to make the decision. This is a team challenge after all. I'm just going to listen to what she says and get moving on this cold noodle salad. OK, guys. The salad's going to basically be exactly what it was but it's going to be cold now. Argh! Come on, red team! WOMAN: Go, red! Captain Elise! Whoo-ooh! The challenge today is that we need to make a minimum of two dishes to serve around 500 people for Chinese New Year. The team that makes the most money wins, and the losing team goes into elimination tomorrow. We've got to start wrapping these. This is our wonton station. I've got Heather and Karmen here. KARMEN: Half of that. HEATHER: 20 grams. 20 grams? That should be fine. Alright. We've weighed out 20 grams, so we know how much pork and prawn mince need to go in each dumpling. OK, how are we doing this? Pleat it? One of the techniques that I've really wanted to learn was wontons and dumplings, so I'm so stoked to be working with Karmen. Alright, so just pleat them like that. And we're gonna have... And wet the edges. That seals it. If you get into the rhythm of it, it's basically grab the wrapper, put a teaspoon of filling in, wrap it up, next. We need 600 wontons. (LAUGHS) So, you know, we've done 10... Maybe some of our customer friends could help us, I reckon. Yeah, it's roll-your-own-wonton station. Help yourself. (LAUGHS) It's gonna take forever. Guys? How's everyone going? MILES: Going good, Chloe. Going good. Today, the yellow team is doing two dishes. Miles is helping Matt with the pork skewers. So, Miles, how's the master stock going? Going great, Chloe. They're basically going to make a master stock to braise the pork in. To make this master stock, we're gonna use a chicken stock base, some Shaoxing wine, soy sauce, garlic, ginger, mushrooms, black fungus. All those flavours will infuse, and it'll really have a nice chunky, sort of salty flavour to go with that pork. The pressure cookers are coming up to pressure now. We're in Chinatown, cooking Chinese street food for Kylie Kwong. KYLIE: I can smell the master stock. We can't get this wrong. If it doesn't have the right flavours, we'll be found out. Delicious. Happy? I could actually just drink a bowl of that. MATT: That master stock's bangin'. CHLOE: Alright, we've really got to get this meat on, guys. Yep. How are the pressure cookers looking? We've got five pressure cookers lined up. We'll fill them up as much as we can. Pork belly can be extremely fatty. We're hoping that braising it in the pressure cooker will help separate a little bit of the fat and really break it down so, hopefully, when we lift the lid it's really broken down and gelatinous. (CHUCKLES) Fingers crossed. Elena's in charge of making our chilli plum sauce to accompany the pork belly today. ELENA: Just thinking about the different flavours and spices that I'm gonna put in it to make it super rich and delicious. This is pork with plum sauce. This needs to be a beautiful sauce. I really want this to have a lot of depths of flavour. So I've got all of these little aromatics going on. CHLOE: So, Ellie, how are you going on the jam? Yep, all the spices are... ..very aromatic. (LAUGHS) The reality is you've got one hour to go before food needs to leave your stations. Are you ready? Yes, George! KYLIE: One hour, guys! Come on, guys! Come on! Come on! Come on, yellow! Let's fight! Guys, keep it up! You're doing really well. Thanks, Mims. Oh, there's nothing like rolling a few hundred wontons. Oh, yeah. 300 down, 300 to go. We need a dipping sauce for the wontons as well. ANASTASIA: I can work on that. With the wontons, we're gonna do a chilli sauce. Anastasia's so good at making chilli sauces, so that's her role. I absolutely love chilli, and so I'm really piling up those chillies - the more the better. Wow. That smells so chilli! I think it's so important to have a really nice sauce with wontons. It's, like, a must. So I have to be really careful to make it perfect. CHLOE: So, guys working on the noodle salad, you're aware that there's gonna be 500 servings? Yep? So just keep that in mind when you're working, yeah? To make the dressing for the cold noodle salad, I'm gonna use of these sort of Chinese ingredients, like soy sauce, oyster sauce, plenty of sesame, some rice wine vinegar, to make sure I get plenty of Chinese flavour in this sauce to make this beautiful salad. Beautiful. Delicious, Harry. I'm really happy with that. Good job. Come on, yellow! Hey, Brett! What did you eat for breakfast? Pressure! You're gonna need it for tomorrow's elimination. (LAUGHS) NICOLETTE: Today, the red team's doing three different dishes. The idea of having a dessert on our menu means that customers will come and get something sweet and something savoury. I think it's a good idea, but I'm the only one working on this dessert. If this doesn't work out, I'll be the one responsible. I've never worked with quantities this big before. Right now, I could really use a hand in the kitchen. I look around to my team and the girls are rolling wontons, the boys are on the pork dish, and I'm just gonna have to do this entire thing myself. At this point, we've just got the coconut sago pudding and the spiced mango. So I grab some fresh fruit, just to jazz it up a little. Dragon fruit? Dragon fruit and star fruit. Yep. I'm feeling so overwhelmed. I have so much to do still, and too soon, I'm gonna have 500 people there standing, waiting for my dessert. Um, it's a whole course on me, so if no-one buys it, it'll be my fault. I'm so stressed out right now. It's...overwhelming. These pressure cookers are getting an absolute flogging today. CHLOE: Alright, Matty, how are we going with this pork? And we need to nail that pork belly. We take the lid off the first pressure cooker, and Miley and I are standing there... MILES: How does that look? This is it. It's one of those... moments of truth. How's it looking? We taste a piece of the pork, and it's just...it's lush, it's so soft. It's good. Beautiful. I think we're onto a good thing here. I think the biggest worry with doing belly like this is making sure that skin breaks down and it's really gelatinous. And that's like...it is like gel. Start skewering? The next thing we need to do is skewer it. Again, a huge process. Is there anyone that can be skewering? Uh, yep, I can help skewer - not a problem. This is definitely going to be down to the wire. And we're about to get slammed by a tidal wave of people, and there are literally hundreds and hundreds of skewers left to do. This is crazy. Keep it up. Oh! Oh! I'm sorry! ELISE: Nicolette! What are you doing?! I don't know! GARY: Oh, Nicolette. (LAUGHS) Oh, that smells so good. So, we're just marinating the eye fillet for the noodle salad. I've marinated the beef with garlic, chilli oil, soy and sesame oil. Just trying to get as much flavour in there as possible. Put in the fridge to rest, and then we'll sear it off, get it ready for the salad. Red team, yellow team, look at me! 15 minutes to go! Come on, guys! Let's go! (CHEERING, APPLAUSE) Go, go, go. The noodle salad - is the sauce really beautiful and intense? Yep. We're in a noodle market. Flavour. Flavour. Come on, guys! I want to start cooking really, really shortly! BRETT: Yes, Elise! We're getting real close to service now. Gary's come over and talked to us about sort of portion control. GARY: How many have you done of these? There's two bowls in the fridge. Two bowls? How many portions? So, about that much again. So, how many portions is in there? Um... At the beginning of the challenge with the XO pork dish, I kind of was guessing quantities and numbers. You have to know how many portions you've got. Yeah. Weigh out a portion and do the maths now. If you don't do that, it could cost you the whole game. Thanks. Right. Let's weigh out a portion then, eh? (CHUCKLES) Yeah. Pork's coming out of the fridge. We've got about three bowls. And we just weigh one of these, yeah? Yeah. We weigh out what we've prepped, and then we realise... That's ridiculous, then. ..we've only got half the pork we actually need. We're in trouble here. There's only 15 minutes left before service, and we don't have enough. Um... 3 Gary's come over and questioned our portion control for our XO pork. I had thought about the portioning, but I was just guessing off the top of my head how much each bowl was gonna do. Brett and I realise we won't have anywhere near enough for 500 people. BRETT: So, how many more packets? I reckon we do another two of these. Yeah? Time's really getting away from us. Today's team challenge is all about who makes the most money. If we run out of food today, we'll be in the elimination for sure. Alright, Trent, time is ticking. Yep. (CHEERING, APPLAUSE) GEORGE: Red team, yellow team! Listen up! Have a look! They're coming! They're hungry! Right, pressure's on, guys. 10 minutes to go before service. Last push! Come on! (CHEERING, APPLAUSE) CHLOE: There are SO many people here. It's really crunch time now. Whoo-hoo-hoo! (COUGHS) Ana! (LAUGHTER) The sauce is so important for wontons. I can't breathe. Hopefully, this is gonna taste good. (CHUCKLES) I'm making the beef for the cold noodle beef salad. Just searing it real quickly. We're gonna put it in the oven, cook it up a little bit, and then slice it, put it in the fridge, ready for service. (CHEERING, APPLAUSE) Go, yellow! Come on! Come on, red team! Keep pushing! NICOLETTE: Come on, red! We need to keep pushing! Let's push, guys! Come on! Faster! Faster! I know that I need to start plating up this dessert, because I know it needs to get out really quickly. Alright, just get...you've gotta get like a production line. Yep. Presentation here is simple. I'm really happy with the dessert. I've tasted all the elements together, and they taste so nice. Just the freshness of the fruit and the spices in that mango, and then the sweet coconut and the sago - it's delicious. BRETT: Alright, Trent, is it go time with this meat? TRENT: Eh? Let's go with this meat, eh? This XO pork is gonna take no time at all to cook. A good 90 seconds, I reckon. Right, Trent, give me a tray, buddy. TRENT: We've got the pork on the grill, cooking. We've got the salads made. The noodles are cooked. And, yeah, we've just got to plate up as many dishes as we can, as quick as we possibly can. ELISE: Come on, red! Keep pushing! It's really frantic, but I'm glad Brett and I took the time out to make sure that we had enough pork. It turns out, if we hadn't have weighed out these portions, we would have run out, and that would have cost us money in the till. Come on, red team! Come on, red! We're almost there! MIMI: Hot behind. Hot behind. HARRY: We need to get these noodle boxes on the go. ZOE: I've got beef here, ready to go, Chlo. CHLOE: Yep. The beef is gonna be beautiful. It's really tender. It's moist. The flavour's really good. The beef is cooked perfect. It tastes amazing. And I'm really happy with it. Alright, let's do that salad. I need carrots. I need salad. I need the dressing. Open wide, Big Daddy. We're tasting the dressing for this cold noodle salad, and it tastes absolutely beautiful. Do you like it? I like it, yep. The sauce is quite light, so will it coat the noodles enough? I'm not really sure, but I'm just hoping that the flavour's just gonna be really, really punchy and work well with the marinade on the beef. That beef's cooked beautifully, Zo. Good job. GEORGE: Red team, yellow team! Five minutes! Come on! KYLIE: Go! Come on! (CHEERING, APPLAUSE) Five minutes to go! Look at all the people! I can hear everyone screaming out in the crowd. It's pretty scary, actually. Sounds like a lot of people. Are you guys gonna come and buy some from the red team? (CHEERING, APPLAUSE) Yes! Whoo! Go, red! (LAUGHS) Five minutes to service, we're feeling great. Come on, red team! Push! Come on, red team! Keep pushing! And the adrenaline's kicking in. I've got Nicolette plating up her sago dish, and Trent's helping me set up the pork dish, and the girls are frying the wontons. So, we're just waiting to just pump this food out. Come on, yellow - pull your finger out! Come on, yellow! Let's push, guys! Move it! It's not long until service now. I know that. So, right now, Mimi and I are assembling the salad. We've got the boys on the pork belly. Get a nice, generous char on them, yeah? Oh, feeling ready for service. This is awesome. MATT: They're here! They're hungry! Three minutes to go! (CHEERING, APPLAUSE) ELISE: Three minutes to go! Come on, guys! There's so many people here. It's crazy. Oh, my God. Is that good? So good. Yeah? Happy? You look happy! Yeah. I tasted the first dumplings that we fried, and they taste great. Perfect. They're not exactly like my mum's ones, but she doesn't fry them. Yeah, I think they're better fried. Alright, I'm gonna get them in the oven. The oven's at 80 degrees. We've got a lot of wontons just ready to go, staying warm in the oven. I'm hoping they don't dry out. Keep working on dumplings. Open the house and let's go! Let's boogie! Right, this is it! 10 seconds before service! Nine! ALL: Eight! Seven! Six! Five! Four! Three! Two! One! Bring on the trouble! Come on, guys! So, service starts and there's hundreds - hundreds - of people everywhere. And what have I got myself into? Hi. How are you? WOMAN: Wontons. Wontons? There we go. Wontons? There we go. Just pay over there. Take one. Three of each. Three of each? Thank you very much, guys. Service starts, and people literally run to the yellow team. It's crazy. Oh, my gosh. I'll have one of each. One of each? There you go. Thank you. Hi. Beef? What the heck is going on? Like, only a few months ago, I was sitting at my house in Queensland, and now I'm in a service challenge in the middle of Chinatown, next to Kylie Kwong. OK, let's move it. Let's move it. Quickly, cashiers. Hi. Kylie just...she thrives off service. She loves it. Have one of each. Listen to the captain! Two of each? Yep. Sure. Two beef, two pork? Perfect. Thank you so much. Thank you. Guys, I need more of everything, please! Coming! Thank you! Hello. How are you? GIRL: The pudding? You certainly can. GARY: Go, Nicolette. Go! Go! Faster! That's it. The atmosphere in this kitchen is crazy. I'm struggling to keep up with plating up these desserts. Come on, double speed. You've gotta go! Like your life depends on it. Can I get a dessert? Yeah. Sago pudding? Yeah? This is Nicolette's special. She's done it all herself. Aargh! There's so many people! Our food is flying out, and I'm so glad we did three dishes, because people are asking for one of everything. Nicolette's doing such a great job. Come on, red team! BRETT: Hot enough? My eyes are watering, but you know, I get all the smoky jobs, it seems. I don't know why. KYLIE: You've had half an hour. You've still got an hour left to feed all of these people. Let's go! Go! Go! Go! Go! Come on over to yellow, guys! Everything's running so smooth. Got a good train going. Everybody's working really well and everybody's super happy. There are easily more than 1,000 customers here. And I'm really happy that most people are ordering both of our dishes. Thank you, guys. ZOE: My concern at the moment is that we only have two dishes and red team have three. ELISE: Thank you so much, guys. Hello. How are you? They're already making an extra five dollars from every customer. Come on, yellow! Keep it up, guys! This challenge could come down to one plate of food. I'm really starting to worry. We could be in trouble. 4 (RHYTHMIC CLANGING) I think the Chinese lions are coming. There's a bloody lion in the street! We're in Chinatown. It's Chinese New Year. This is insane. Look at the lions. ALL: Whoa! NICOLETTE: It's a lion! Whoo-oo! This is so cool. (CHEERING) Come on, red team! Come on! Whoo! Come on, yellow team. Let's go! Go, yellow! Whoo! Go, yellow! I'm filled with adrenaline right now. It's crazy. We have a line that's 50 people deep. Come on, guys. There's so many people. We need to really motor. Matt, you've got to go faster. Come on, guys. Really push. I've never dealt with so much pork in my life. It's out of control. Hi. Of course. (LAUGHS) Thank you so much. Hi. Come on! Wontons! Fried wontons, guys! WOMAN: Can I have some spicy sauce? Yeah. It's like really red-hot chilli sauce. We had the wontons at the front, and they looked so delicious and golden and that was a great selling point because people could see the food. Selling like hot cakes. It's just a massive buzz to have hundreds of people wanting to come and eat your food. There we go. Thank you. They're loving the wontons. Well done. The wontons are selling great. There you go, sir. I'm just happy that Heather learnt how to do wontons, and she's smashing it. Well, here we have the offering from the red team. Some wontons, noodles and pork, and it's great. They've done an extra dessert, you know, over and above what we asked. Let's start...start with the wontons. KYLIE: I've been dying to taste them, I have to say, and the chilli sauce looks quite nice. Love the chilli sauce. I think, for me, that's the highlight. Bright red, it's got kick to it. A nice amount of sweetness, which is lovely. It's still got that lovely fruitiness of the chilli, which I think is delicious. These, unfortunately, are a little bit dry. I think the technique and the idea behind it was excellent, though. I mean, it's the only way they can pump out 500 of those. Yeah. HEATHER: Come on! Wontons, guys! Really impressed with the red team's wontons. Really, I loved the crunch on the outside and then really nice combination of the pork and the prawn as well. What would you like? Noodle? Two noodle? Are you coming back again? Yeah. Oh! GARY: Try the pork. That combination of pork and XO. For me, it's an automatic winner, and you look happy, Kylie. There's actually quite a bit of flavour there. That XO sauce is incredibly intense and flavoursome. The noodles are cooked perfectly. The pork is quite tender. I love that. I really do. Yeah, I know. It's very more-ish. WOMAN: I've had the red team's XO noodle salad. It was great. Really, really tender. Lots of flavour. What would you like? Sago pudding. Sago pudding. Sago pudding. GEORGE: Pudding. Ah, there's nothing wrong with that. Comfort food. Light, fresh. Not too sweet. Fresh raspberries. Texture. That little bit of chew from the sago. Yeah. Love the fresh fruit. Love the dragon fruit. Can I just say, I know this is a team challenge, but Nicolette single-handedly did this dish on her own. Yeah, I know. And I reckon that a lot of people are going up and they're buying one, two, three. Now, that is a $5 difference from the yellow team. Fantastic that they've done a third dish and something sweet. I mean, that could be the difference today. Here, give me your tray. MAN: Go, Miley, son. They're hungry, are they? Hi. Two pork belly. How long on the pork? Coming now. Thank you, guys! Hey, this pork is so good. The punters are loving it. It's flying out the door. Those pork skewers look amazing. That plum jam is so delicious. Miles, are you good? Very good. Thank you, Chloe. That's it. Go, yellow! Yellow team, two dishes. I have to say, I've been eyeing this dish off. The pork skewers. The pork belly and the plum and chilli sauce. It looks really juicy. My question, though, is - is this, this noodle salad here, let's hope there's flavour to match the obvious flavour in this pork dish. Right, guys, shall we? Beef fillet. They've seared it off and sliced it. We've got vermicelli noodles, wombok carrot... Spring onion. Spring onion. But the beef is delicious. You know, good cut, super tender. But the dressing - where is the dressing? Where is the dressing? It needs flavour, it needs crunch. Sweet and sour, anything. Now, correct me if I'm wrong, Kylie, but isn't this the noodle salad that Chloe and Harry were fighting over? It is. And isn't that interesting? We can taste that blandness. We can taste the friction there. WOMAN: The noodle salad was a bit disappointing. The beef was nice, but the salad was lacking some zing in the dressing. HARRY: More pork. More pork. Here. Come on, yellow! Keep it up, guys. Right, guys, shall we? It does look good, doesn't it? It does. That is really delicious. Yum. They got that right. Really tender. Love that sauce. Sour. Not too hot for you. No. Delicious. And also, this is, you know, it's a true representation of street food. Stand there with a skewer, watch the world go by and, you know, eat these, and they're delicious. What a great dish. So I went to the yellow team and had the pork belly and it was delicious. It was really juicy, really tender. I loved the pork belly, and the plum sauce was to die for. It doesn't matter what you or Gary or Kylie or I think. It's all about what the customers buy. Today, the decision is all about the money through the tills. Come on, Elise. Push that line. Let's go. NICOLETTE: Go, red team! Whoo! Only half an hour and you've got to shut down those tills. Half an hour to go. Come on, red team. (YELLS) Come on over! Come on down to yellow, guys! Today is all about making the most money. We've served so many people. We're definitely keeping up. It's awesome. Pork skewers? This is cooking so good, guys. Keep it up. And then all of a sudden, I realise that there's, like, no one in our queue. ZOE: There's no customers. Are you kidding? No. And I look over at the red team, and there's so many people lined up waiting to eat their food. Hello. Nobody is waiting in the yellow queue. What would you like? Buy something! Anybody? Guys, why are you in the red line? You should be in the yellow line. Look at the menu. It's so good! Come on over to yellow, guys. We've got fresh pork belly for you. We need to do something. The whole team knows we're in trouble. Should do something else, I reckon. We need to put another menu item on. What do you want to do? ZOE: He wants to do whole prawns. Just whole prawns on a skewer. Yeah. Grill them and then put a sauce. Go for it. And that master stock sauce. There's not enough time for a dessert. We literally need to do something that's quick, easy, fast, that's going to get to our customers ASAP. Right now, I'm just going to skewer a heap of prawns, going to get them onto the barbie with a bit of Szechuan spice and then we're going to glaze them with the master stock and see if that gets some more people over. Time is ticking and now it's a race against the clock. We don't have a lot of time left, and we need to make as much money as we can. 5 CHLOE: Anybody? HARRY: The whole team knows we're in trouble. There's 30 minutes to go, and if the yellow team wants any shot at beating the red team, we need to put another menu item on. We've got a third item on the go. We've actually got prawns on the skewer ready to basically put a glaze on them and then we're going to serve them out. This is a huge moment for the yellow team, and this is Harry's time to shine. Miles, are you ready for some prawns? Matt and Miles are on the grill. We've got the whole grill just covered in prawns. Elena and I are skewering more prawns trying to get as many as we can on the go and get them out to these customers as quick as possible. (CHANTING) Let's go, yellow team. Let's go! Come on over to yellow! We've got fresh prawns now. Third item! Szechuan prawns. Come on down, guys. Are they coming? As soon as people know that there's going to be tiger prawns, we've started forming a line, and more people are coming over, and this is so good. Come and get your fresh prawns! Two fresh prawns. $5. We want prawns! Yeah! (LAUGHS) This is a fixed priced challenge, so it's all about volume. Fresh hot prawns. The only chance we have at catching the red team is to sell as many plates of prawns as we can. Fresh prawns! Prawns as well. Whoo! Come on over for prawns! ELISE: Come on, guys. Keep coming down! NICOLETTE: Come on, red team! 10 minutes to go! (CHEERING) I can hear fireworks. It's crazy! (CHEERING) Come on, yellow. Push that food. Get it out there. Go, go, go! 10 minutes ago, there were tumbleweeds out the front of our line, and now there's people jumping over each other. We're selling Szechuan prawns for the third item going out. It's all about making money. HARRY: Look at these prawns! This is what you want. Come on! Get 'em, get 'em, get 'em, get 'em. Yeah! The prawns are absolutely flying off the grill. Everybody wants them. I need more prawns! More prawns! More prawns! MILES: There's no dilly dallying around here. We're spinning skewers left, right and centre. My thumbs are burnt and blistered, but, hey, that's what they're there for. Loving the pressure at the moment. The prawns are selling. Everyone's happy. It's happy new year. Having a third item on the menu might just redeem us. This could be our saving grace. So we just got the prawn from the yellow team. They're really moist, you know, they're fresh and they're sweet. For the prawns, yeah, really good flavour. The flavours were amazing. They burst into your mouth. Five minutes to go! (CHEERING) Gung Hey Fat Choy! It's insane. Like, there's no atmosphere that could beat Chinese New Year. So much noise, so much energy. Whoo! Come on, guys. Come on down! Come on! Service is almost up, and we need to keep selling. WOMAN: Yeah. Thank you! And I can hear over at the yellow team they're yelling out 'prawns'. ALL: Prawns! Prawns! Prawns! Prawns! And some of our customers are leaving our line and going over to theirs. We can't have this happen. Every single dollar counts. Get over here to the red team! Get over. Come on! Brett's got a great voice. Brett, we need you down there. You've got a good voice! Go on, Brett. Pressure. The pressure! I don't want my team to go into elimination tomorrow, so it's desperate times. Righto, everybody, I've got some beautiful red team pork and noodles here. Come and get 'em! Come to the red team! The best food in Chinatown! Come to yellow! You go grab the ladies, Matty. Oh, right. Yeah, Matty. Go to the ladies. Oh, Jesus. It is time to take action. We need to get out there in the crowd and sell some food. Beef noodle salad! $5 and $7. Yes. What would you like? WOMAN: Can I have the... Yep. $7, thanks. Mimi and I start running out to the customers with whole trays of food. What would you like? $7. OK. Thanks. Yep. Everything is just flying off the tray, and we're making money. This is excellent. What would you like? Can I get beef noodle? Yep, sure. One minute to go! Yay! (CHEERING) $7 pork belly! Yes! ELISE: Brett and I are trying to make any little dollar. Come and get some! Look at them. Beautiful. Wantons? How good are they, sir? Best you've ever had? (LAUGHS) Three pork skewers for $5! So you're getting extra now. 30 seconds! Come on, guys! The atmosphere here is electric. The whole place is going berserk. (CHEERING) Three prawns, $5. $5 here. Elise. This is it, guys! 10 seconds! (CHEERING) ALL: Ten, nine, eight, seven, six, five, four, three, two, one. (CHEERING) CHLOE: Thank you so much. Thanks, guys! Oh, my God. That was so hectic. I think I'm even starting to lose my voice. It was just a massive adrenaline rush and we got to feed all these people. I reckon we've done enough. I definitely think we have a chance to win. This is a challenge based on how much money you make, and I'm just really hoping that we've made enough. 6 6 You guys look so exhausted ` and understandably. I mean, what a super challenge. Does it get any bigger than this? I don't really think so. The Chinese New Year. And, guys, you pumped out loads of food to please everyone, 'cause it was a celebration. Kylie, how'd they go in the kitchen? Guys, I think you did a great job. It was very inspiring for me to watch both teams develop as the challenge went on. You should be very, very proud. And the most important thing, of course, is that you've learnt so much from today. So let's look at how you went in the kitchens. First of all, the red team. That pork dish was beautiful and tender. The XO sauce was excellent. Yellow team, we loved those pork skewers. Charred and tender. And we loved that sweet and sour plum sauce that you made, Elena. But really what we thought today was irrelevant because it was all about the money in the till. Let's see how those dollars for the Smith Family stacked up. (EXHALES) Amazing effort. Between you, you raised over $6,000. ELISE: It was such a privilege to be able to serve so many people in Chinatown in Chinese New Year. And I can't believe how much money we have made. That's so much money. CHLOE: It's a really good feeling. It's such a good cause, and however today goes, knowing that we've raised $6,000 is incredible. One team made $2,774. The other, $3,285. Come on. The winning team with a total of $3,285... ..is... ..the red team. (ALL CHEER) It's the best feeling ever to win a team challenge as a captain, and I'm just so proud of my team. I couldn't be happier. CHLOE: I'm feeling shattered. I'm feeling really responsible for how today went, and I really feel like I've let the team down. Well done, red team. It's great to see that the quality of food that you put out over the past was matched by the dollars you raised. And, Nicolette, just so you know, with 157 portions of that dessert, that was the difference between the two teams. $785 you raised the red team. So you were a deal breaker. Well done. I'm so proud of Nicolette today. She really stepped up to the plate. And having that third item on our menu really got us over the line. Yellow team, valiant effort. Those prawns almost got you back into the game. You sold over 200 prawns in about 15 minutes. That is amazing. Those prawns were an excellent third item, but I really wish we had them on the menu from the very start. You know what that means, though. I'm sorry to say, tomorrow, MasterChef kitchen, elimination. One of you will go home. Massive effort from both teams. Chloe, big decision for you. Will you play the pin tomorrow or not? The choice is yours. Go home, get rest. See you tomorrow, guys. As the captain, there's definitely a big part of me that feels responsible for today and that I should go down with the team tomorrow. But at the same time, I really want to be in this competition, and I don't want to put my place in jeopardy, so I have a huge decision to make. VOICEOVER: Next time, seven will arrive... ..but just six will survive. If you make one wrong move, you're gone. It's a lucky dip. What have you got? Spanish and pork. Some will hit the jackpot. Fish. And? Japanese. For others, not so fortunate. Lamb and Thai. Ooh. What the heck? I have no idea what to do. But these contestants will need more than luck. Don't let this be the cook that sends you home! At this stage of the competition... What are you doing there? ..they'll have to give it everything they've got. You need to nail this. For one contestant, it won't be enough. But for another, they'll serve up a dish so exceptional... Oh, my God. This is one of the best things we've eaten. ..it will blow the judges away. This is a contestant that could win MasterChef. KAT: I need you to take a trip to Samoa. Key to my house. So if I don't come back, my little slice of paradise is all yours. OK. I'm in business with Imogen. You can't listen to her.