Best Street Food Dishes | MasterChef Australia | MasterChef World

We've got the fries ready, the sides ready, but the lobster's still raw. It's 75 minutes, not 7 1⁄2 weeks. Gordon's been pressuring me. I need to get that lobster in, so I get it into the boiling water. I just want to make sure that it's cooked perfectly. Like, it can't be undercooked or it can't be overcooked either, so I'm quite nervous about that. This dish is all about the lobster, so I really need to make it perfect. I've chosen lobster because I think it's luxurious, but at the same time quite unique. Like, the other contestants wouldn't do something like that. So if I nail it today, I've got a good chance of going into the immunity challenge. Guys, 10 more minutes, that's all you got. 10 more minutes, yes? Come on, let's move it. Come on, guys. Come on, Ben. Today I'm making a crispy fried chicken burger with a chilli mayo and a crunchy slaw. I'm also doing duck fat potatoes on the side. I'm tasting my finished chicken. Oh, my God, that's yum. The chicken's perfect. I'm sure this means I get that chance to play for the immunity pin. You should be assembling by now. There's only five minutes to go. Come on, let's go, guys. Oh, man. Holy mackerel. Time is running out and I really need to start plating. I'm making a prawn burger with chilli and lime mayo and some polenta chips. I take my prawn patty out of the deep fryer. It looks fine from the outside. It's got a bit of goldenness. I'm really happy. But then I take the polenta chips out of the fridge and I fry one up and they are a disaster. My polenta chips have not worked. I've just got to put something on the plate. I can't have no side. If I run to the pantry and get a potato and maybe a beetroot, I can make some crisps. Oh, man. I don't have much time left, so I need to check on the lobster and it has to be cooked. Oh, whoa, whoa, whoa. Has the lobster come out? Yes. How is it? I'm not sure about it. It's cooked or not? Well, I don't know, is it? Let's have a look. The judges are watching over me and it's so intense. Coming hard with that hand, isn't it? Take it out. I pull my lobster out. I'm thinking it's ready. The bigger part of the meat, you can see it's a little transparent in the middle. It's looking a little raw still. If it's undercooked, I could be going to the pressure test. So I've decided I'm going to finish it off in the pan. I've really let time slip through my fingers. I really needed to have this burger on 20 minutes ago. It could have been resting and done. I'm trying to achieve a nice medium on this burger. I'm really worried at the moment that I don't have enough time to get this burger patty cooked through. Those very final touches. One minute to go. Last minute. Come on, guys. You have got to change gear, get the f*** out neutral. I am so happy my bread worked out. It's incredible. It's beautiful, soft. I've got no more time left. I need to get this burger out of the pan and onto my burger so I can serve something up to the judges. I'm really stressing out at the moment. I'm just not sure it's cooked through. 10 seconds. 9, 8, 7, 6, 5, 4, 3, 2, 1. Tools down. That's it. Well done, guys. Looking good, judges. Oh, it's beautiful. Where is he? Oh my gosh. Oh, I don't think I've done really well. But it looks amazing. Good luck. I'm really happy with the way that my burger looks. I'm just worried that the one I've served up to the judges is a bit rare. I'm really happy with my burger. I've eaten the chicken and it tastes amazing. I had it with the coleslaw as well and I think it really balances each other out. So hopefully that gets me across the line. It's the eternal challenge, isn't it? To take something on MasterChef and make it your own. In this case, it was the burger. We'll soon see how you've done. We're looking for the top two. Obviously, that will join Sashi in that challenge to win the immunity pin. But also, we're looking for the three least impressive. And obviously, you'll find yourself in a pressure test. So first up, Samira. I feel nervous about Gordon trying my dish. And I'm trying to smile as wide as I can. Thank you. So Samira, describe the burger, please. It's a lamb burger with eggplant relish, oven roasted potatoes and homemade tandoor bun. The burger is delicious. But even the bread is good. How you've made bread like that, toasted it and got that to blend. You've got the ratios right. You actually nailed the burger. And the seasoning and the heat's beautifully done. I'm going to echo that because it's delicious and it holds really well. And for me, I'm focusing on this and this only because that is cracking. And more importantly, because it is MasterChef, but I opened a packet, Chef, you made your own bread. So well done. Well done. I feel amazing. It's so lovely to hear judges like my dish, especially my bread. I think today with my lobster burger, because it's so unique and I'm happy with the flavours, I think I've got a good chance of going into the immunity challenge. Thanks, Rhys, for doing that. Brendan, what have you done? My modern interpretation of a lobster burger with crispy roast potatoes. And the sauce on the side? An aioli for the potatoes. You took a whole lobster and you poached it and you didn't overcook it. Thank goodness. You know what? Because it deserves a little respect. At least all of us have eaten it and gone, that's tasty. Exactly. And it's not undercooked. It's not overcooked. It's some classic flavours in there. I'm pleased I can eat something and go, delicious. Well done, Brendan. Thank you. I'm really happy. I think I've got a good chance of going into the immunity challenge. The next dish we'd like to taste belongs to Chloe. I've made a chicken katsu curry burger. What's messing that up for me is that curry sauce. It's sort of just like a soggy mess. It's a shame because we know what you're capable of. Jess. I've made my own brioche bun with a chicken schnitzel. Little brioche buns are fabulous. And even the fried chicken is fabulous. It's crispy, it's still moist. Next up, Janine, please. Let's go. It's a Friday night burger. I love the bun you chose. I love the relish. I think it's absolutely delicious. And the actual burger itself. Tick, tick, tick. Gina, your turn. Pork and veal burger. Take on the classic Italian sausage. Potential was there, just executed badly. Next up, Khan. What did you cook? A deer fried chicken burger with some mayo, a coleslaw and a light pickle on top. And duck fat potatoes. Slaw, good. Tasty, crunchy. It's got the textures to it. Seasoning on point. Is it tasty? Yeah, absolutely. Is the chicken crunchy? Yes, absolutely. I like the slaw. I like the bun. I like the crispy chicken. And I like the pickles that you put in it. Thank you for the feedback. I'm keeping my fingers crossed. My burger was perfect. Hopefully the burger will get me across that line into the top two. We have karaage chicken with pickles and mayo. We have some mushrooms and leeks. And we also have some duck. I've rested the duck breast for a few minutes. Not as long as I wanted it to rest. But I don't really have a choice. I have to start serving the customers. Otherwise, they're just going to be hangry. One more chicken, one more mushroom. And I think everybody has everything. Thank you, enjoy. That's our first table done. Okay, perfect. This one, thank you. Can I have another mushroom? Yes, just keep them coming. Well, here we are at the yellow team's stall. I mean, they've got poultry. They've got a duck dish, a chicken dish. They've also got a vegetarian option. It's not just about great food, these team challenges. You've got to deliver. You've got to keep the customers happy. And that is not just giving people food when they sit down. This place is all about fast turnover. Two more chicken, two more duck, please. Shall we get the vegetable skewering first? Thank you. Mushrooms and leek with a sesame dressing and soybean shoots. They're yummy, aren't they? Diana, what's in the sesame dressing on the mushrooms? Nice. I think the answer is in the emptiness of the plate for that dish, isn't it? Really? Right, that pickled mushroom, particularly with that sweet, buttery miso and the sesame dressing, tastes wonderful. That's great. What a good start. Delicious. Right, guys, can we taste the chicken dish? Chicken, sure. Thank you. Karaage chicken with gochujang, mayo and pickles. Yum. It certainly looks crispy. I'll wait for the next chicken. Now, I've got one ready. Beautiful, thank you. You can hear shouts of. Yeah, you can hear shouts of, oishi, you're delicious, from the Japanese guests behind us. And I think that's absolutely right. Super crunchy on the outside, super soft on the inside. Gochujang, mayonnaise, great idea. And those pickles just relieve that fattiness. So they're a nice kind of bright ray of pickly radish and cucumber sunshine. Yeah. I'm really happy with that. And when George eats more than me. I know. You know what it is, because it's a complete dish in a little box. I like that. All right, guys, can we have the next dish, please? Yeah. Five spice duck with seasoned rice. After two cracking dishes, like absolutely cracking dishes. I'm a little let down by this. Concept, great. Yeah. Execution, a little bit flawed. I don't think it's a disaster. I just think that we have to, the standard's been so high, that when you get a dish that's a bit off, then you do notice it. Duck. I need two more chicken. Okay, coming. Beautiful. Good work, Ben. You're doing a bloody good job. Corn's coming, Sam. Okay, it's going to need more than a couple minutes, Tam. I am really feeling the pressure to get this food out to those hungry diners. Give me two minutes. Two minutes, all right. Three minutes, three minutes, three minutes. So far, we've only sent out two of our three dishes. Cured kingfish sashimi. We still haven't finished our grilled leek and corn dish. At the moment, I've got the corn sauteing in miso butter. Hectic in this corner right now. If we can't serve three different dishes to every customer, we're going to find ourselves in elimination. Corn, please. Can you give me 30 seconds? Enjoy, guys. We're slowly trickling the food out. Things are happening now. We've got a rhythm going. Three fish up. Oh, I'm so happy to find it. The diners seem to be enjoying it. We've heard a few oishis, which means delicious. So we're pretty happy if they're happy. We have to feed hundreds of Japanese diners tonight. As soon as one lot of people finish their meal, the next lot of people are already coming through. Ben is smashing the grill. He's got sweat dripping from his face, but he's all over it. Happy, guys? Aram's putting more pork tonkatsu into the oil. There's no time to blink an eye. Are you all right, Aram? Yeah. Three prawn away, please. Roger. Another chicken. Another chicken, thank you. We're getting a groove, guys. Keep going. You're doing well. It is real hot in this corner. Three fish up. Yep. Welcome. When people talk about atmosphere, I mean, look through there. Jam-packed with people. A little smoky and hazy and smelling quite good. What do you reckon we should have first? I reckon the pork. Yeah, pork and the leeks. How about three porks, guys? Three porks. I am salivating. It's yum. That is... What's the story, Yakitori? Well, the story is very good news. Those pork skewers are delicious. Nice bit of char on the edge of the pork. Pork tender. Lovely hint of ginger and mirin in the sauce. As a first off dish in the red team, really good. And you know what? I think Yakitori is that thing where you've eaten one, you want another. Right, can we get some beef skewers, guys? Yep. Coming through. Thank you. You know, I could have a little bit more teriyaki sauce on the beef. I think the beef chunks are really big. To be honest, I'd prefer it that they were a little finer slicker, just so I can get that teriyaki sweetness all over the beef. I think that's the problem. If you told me that was an Australian beef and broccoli dish, we'd go, yes, there's not a lot of connection, other than being in the skewer with where we are. That teriyaki sauce has to be thick and sticky. Sadly, the stickiest part of that skewer was actually the handle. Right, let's get the next dish. Right, can we get the pork, please? Yep. That's happiness, huh? Favourite so far. Yum. Good, huh? You like it? Really good. Delicious. Really delicious. That is absolutely delicious. The freshness of the shredded greens underneath, that goes so crunchy, so good. Beautifully balanced. Exactly the right mix of meat to veg to sauce, I think is lacking in the beef. That is a record dish. And that sauce, did you have a recipe in your head, or you just winged it? I had a recipe in my head. There were a few missing ingredients, so, you know. Yeah, it's great. Well done, guys. The whole thing was really good. Great dish. Can you help run out some dishes for the moment? Cooking this yokocho is so much fun. Interacting with the customers. I can't speak a word of Japanese. I can speak good old Aussie. Good? Okay, that's good. At the moment, our food's like this, and hopefully it doesn't go like that. Prawns, please. Yeah, I'm a bit stuck. Just stuck in a bit of a pickle at the moment. The atmosphere is really, really fun, but, you know, we need to keep these people fed to keep them happy. I'm trying to leave these leeks on the grill for as long as possible so that they can be really beautiful and tender. But at the same time, I realise I haven't soaked these skewers. So this is going to be a really fine balance between charred leeks and no skewers. You guys, can I squish through there? Thank you. Oops, sorry, sir. Tight squeeze. Here we go, guys. Another two. Just waiting on one more. And so far, so good. So high expectations. Wow, red team, it's colourful. That's Mexican food. Yeah, love it. You know, I'm salivating. You're absolutely right. It does catch your eye and it's really colourful. And you're right, you know, it's instantly appealing. They've done a few things, though, that Sarah is panicking and she's stumping the prices up in front of the customers. Imagine on a busy Saturday night and you get halfway through service, you just go, you know what, let's bang 20% on everything because it's busy. You can't do that. You had a business. Right, let's try the corn. Green team's corn was better. Way better. More flavour. You know why? It's been boiled and grilled. It doesn't have that sweet, you know, kind of reduced caramelised flavour that corn straight on a grill has. Just make sure you've got a red napkin so we know that it's red team, OK? This looks all right, though. I like the idea of the black bean and charred chicken. There's just no, like, bam, a chilli and a whoosh of coriander and smash of lime. The thing I love about it is the char. And I love the idea of that lovely sauce, great expectations, pop it in your mouth and you go, oh, needs a bit of chilli, needs a bit of salt, needs a bit of lime. It's interesting, when you look at their beef dish, you know, you've got avocado, you've got lime, so you get a sense that there's a bit more going on. Well, it's got a bit more to it, a bit more freshness. I like that. Look, I love the avocado, love the char on the beef, but it should be more caramelised, it should be more tasty. Yeah. The chicken, fantastic. Did you like the chicken, Amber? Yeah, the chicken's really good. Well, I had the beef and it was amazing. The guacamole was really nice as well, that was nice and smooth and that just lightened it up. So I liked it. I had the chicken and I thought it was delicious, actually, but there wasn't very much of it and actually the price went up while we were standing in the line as well. But it was good food, tasted very nice. And then a dessert here, please. I've got a feeling Georgia had a big hand in this dessert. Why is it Mexican? I think they will forgive a lack of Mexican authenticity with this dish because it's delicious. It's a beautiful British dessert and I love it. England did not invent the strawberry, Gary. All the meringue, you gotta let it go. Let's keep pumping out these churros, guys. Plenty of hungry customers out there. Let's go, go, go. Keep going, girls. Push that churros. Come on, guys. Anna, Billy and I are working on these churros together. They're just flying out the door and we can't keep up fast enough. Churros, churros, churros, churros. Yeah, it's perfect. What can I get for you? One of everything. Sounds food. We'll get that for you in just a tick. We're running on fumes. It's all based on excitement now and trying to get each other up. But they've found their groove. They know what they're doing. They're learning. They're getting better. And that's why they do these team challenges. How are you feeling? I feel good. Could you keep going? Oh, yeah. We got enough chicken to serve like another 100 people. So let's keep going. Let's keep going. I guarantee you Andy doesn't have any more food. Are you running out of food, green team? No. No, we're actually really... Are you running out of food? No, I wouldn't know what that is. Anyone else needs a food? Yes, we're not running out. You're not running out. One of each, here they come. I hope you got enough food to sell. Churros, how many? Two. Excuse me, excuse me, excuse me. I'm just going to serve a bucket of churros. We want to get you fed as much and as quickly as possible today. So my lovely friend Stephen is going to be looking after you. I've got chicken. I've got beef. I've got corn. Red team, green team. Two minutes to go. So greens have finished off strong. We've only got a few minutes to go. Now it's just about getting those last few dishes sold. I just want to go hard right to the end here and just try and make every dollar we can. Anyone for corn? Anyone for chicken? Anyone for beef? We have so much food left over, more than I ever thought we'd have. So we're just going and getting as much cash as we can. Come on everyone, let's... Excuse me, excuse me, excuse me. Excuse me, ladies and gents. All I'm thinking is how can I make more money for the team? Definitely don't want to be in elimination. So, you know, we're, you know, we're desperate now. No discount? No discount. No, no, no. This is... Honestly, I've sweated all day over that. Two dollars for corn, guys. Two dollars for corn. I need more churros, guys. Let's go. Coming. Two corns for five dollars. We're really desperate to win today. With only a few minutes to go, we're just doing everything that we can and try and get those last few dollars in. Churros for five bucks. Two for five bucks. We have food. Come on. Come to the red team. The price of blood. Come on. We've got bargain placement. Churros over here. Who wants a churro? Corn, corn, corn. Two churros. Who wants these last churros? Come on, guys. Ten seconds to go. Five, six, five, four, three... You gotta go a bit faster. I'm going fast. Right, where are we, Renee? We're already nearly out of portions. Okay, we need more broth. Yeah, is that going to be possible? Let's see your broth. That's it. Okay, should we get some more on? Here we go, guys. I leave Renee serving, and I start getting another broth on, so I run off and get some more shiitake, get those onto an element boiling. Why don't you pour that stock that's in the bottom of there, in there, to top it up? Yeah. So it's got flavour. Just the stock, yeah? Some of the people are waiting a little longer because I've disappeared to fix the problem. Get that bottom out. And then that one. Taste, though. Taste, taste, taste. While I'm getting the extra batch of stock sorted, I'm also trying to get some more tempura done. Are they crispy? They are. You can see it, can't you? Yeah. It is full on. Straight in. There we go. I don't know how we're going to get boats if we can't feed people for most of the time. I'm waiting for the rad team. I think around, like, 15 minutes. Okay, guys. Sorry about this. Won't be long. Prepping things during service. We'd love your vote, guys. It would mean a lot to us. Yes, it would. That sends you down. Need more noodles. There you go. There's no more nori. Guys, do you want to give us some support for blue team so we can move it up a little bit? 15 minutes before it's all over. 15 minutes left. We're going to try and get as many out to you guys as we can. Give another one in a second. Cheers, guys. Enjoy. 15 minutes until service is over. Trace, we've got to get as many out as we possibly can. Okay, you're up next. It's like a crispy rice puff roll. One of the customers comes over and he's really pleased with the flavor and he thinks it's delicious. But he said it's really messy. Once they're out there, they go hard. Yeah, yeah. I reckon if you could fold them over now, it'd be great. Thank you for the feedback. Just fold them. Just fold them for them. Put the mince on one side only and fold the other. Yeah. I need to take this advice on board and change the idea. I'm just going to try a new method and hopefully it's a little bit easier to fold over for them to eat so it doesn't fall apart in their face. I'm trying to adapt to the customer's need. I think it's important and I think if we're to get their vote, we need to make sure that we take everything into consideration. I'm going to snap this over for you. So it's a bit messy but have fun with it and enjoy it. It's really lovely to eat but it's quite difficult to eat. It's sort of crumbling in my hands but it's still very delicious. Really, really tasty. Pork is amazing but just really hard to eat. Yeah. Really, really hard to eat. It's completely fallen apart but no, really good. Never had rice paper rolls like fried like this. We've always had it like soaked so I really, really like it. Yeah. Well, this is the Vietnamese stand and we've got a grilled chicken and pork Vietnamese taco. I think this is a great idea. I never thought of using this as like a taco or a quesadilla. It looks pretty, doesn't it? It smells amazing. I wonder how it is to eat. Are you going to give it a go? I don't care, I'm getting into it. So hands dirty. Fold it over. Oh, crumbly. Oh, yum. That's good, isn't it? I'm telling you something, I'm super concerned and super worried for them. Why? I reckon a lot of people are going too hard to eat. I love it but I'm super worried about them. You know what, I've eaten one, I could go another one. Absolutely. This is great. Love it. I love the generous use of herbs as well. But you know the only thing I'm concerned about is it's taken some time for these guys to turn these over. It's taken about three minutes or so to cook each one and that means maybe competing against the yellow team, the soup. You're putting yourself at a disadvantage. Guys, 10 minutes before the market closes. Come on. Everyone's been saying how delicious that one is. Thank you. I'm looking forward to trying it. So far I've only got positive feedback. Big fan. Thank you so much. I feel really, really good about this dish. Thank you so much for coming back. A bit worried about this garnish running a little low. There's a lot of people to feed and there's a lot of people coming back for seconds. Oh, excellent. So this is your second. Someone's been back for thirds already. And someone's coming back for fourths. We've had lots of seconds. We've done more than 200. We've done way more than 200 serves. So I've sent out 200 dishes but have I fed 200 people? We've had one person come back four times. We're running a bit low on the old pickled baby corn. To get as many votes as possible, I need as many people that we can get to try this food. I'm garnishing and handing out the plates. So I just assume that we've still got at least a whole pot left and turn around and Amy says that we're out of soup. That's it. Bottom of the wok is officially scraped. We have none left. You look over and the other teams are handing out full plates of food. Push towards the end, yes? Yeah. And it is disappointing. It means we got a lot of soup out but I did not want to run out early. Oh no, thank you. Thank you. Eight minutes to go. Jamie, we are running out of everything. I know. Like, oh my god. But we're still pumping out so much food and we're kind of just throwing customers everything we can give them. So everything is happening like the chicken dish is gone now. We're just sticking to the tuna and there's just so much stuff happening. It's just, it's so hectic. But we just want to keep pushing out these meals because we want as many votes as possible. How are you guys going? Good. It's okay guys, we won't stop feeding you. Okay, thank you so much for waiting. Hope you love it. If you promise to vote red, I'll give you two meatballs. You have to promise. They're not just meatballs, they're chicken miso balls. I can't get it over with. Come on, it's the only thing that's still going strong. Cheer guys, come on! Right, this is it guys. The last ditch attempt. Two minutes to go. Beautiful, enjoy. I'm looking at all these faces that haven't tried my soup yet. I'm just going to make spoons for people. We're doing it. Thank you very much, enjoy. Right, the market is about to close. That familiar 10 seconds. 9, 8, 7, 6, 5, 4, 3, 2, 1.