- 5 hours ago
MasterChef Australia - S13E01
masterchefaustralia australia masterchef cooking kitchens
masterchefaustralia australia masterchef cooking kitchens
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00:00:00Just three dishes that stand in the way of $250,000 and that trophy over there.
00:00:30Emilia, you have won the title of MasterChef 2020.
00:00:45Watching MasterChef last year ignited something in me.
00:00:51In 2020, because of COVID, I was forced to be in the kitchen a lot more.
00:00:59It really inspired me to learn more, be inquisitive, to cook more and to keep on doing what I love
00:01:05to do.
00:01:07I've been working in law for the past few years, but who I am at my core is someone that thinks
00:01:17about food all the time.
00:01:20The time to follow my dreams is now.
00:01:26MasterChef is my shot at turning my passion into my career.
00:01:32And then I'm going to grab it with both hands.
00:01:36I've had a lot of jobs in my life, but I've dreamed of becoming a chef for a long time.
00:01:43MasterChef has been the first step for so many of my food heroes.
00:01:47And now I want that chance.
00:02:00This year, what we're looking for is that spark.
00:02:07That's all you need.
00:02:08That's all you need in the MasterChef kitchen.
00:02:10And that's the kind of thing that gets you to the final.
00:02:14And it's a privilege to be a part of that journey.
00:02:19From day one, the contestants are learning every second in this kitchen.
00:02:25And being a part of that progression story, that's what makes this competition really,
00:02:31really special.
00:02:32Food is my love language.
00:02:34It's the way that I've always connected with my family and my friends.
00:02:38And so I want to get to know the contestants through food.
00:02:42It's a deep bond that you receive immediately.
00:02:45And of course, you get to eat it.
00:02:49Are we ready?
00:02:50Yes!
00:02:51Let's go!
00:02:53We've searched the country for the best batch of home cooks that we can find.
00:02:58A little bit more.
00:03:00Wow!
00:03:01And boy, did we find.
00:03:02It's a riot of colors and smells.
00:03:04I love that!
00:03:05That looks insane.
00:03:07This year, we are going to take these cooks to amazing places.
00:03:12This is paradise!
00:03:14Look at it!
00:03:16Wow!
00:03:18But it's going to be tough.
00:03:20I don't think I'm going to get it done.
00:03:23I don't want to go home today.
00:03:25I'm not done here.
00:03:28I can't cook.
00:03:30What?
00:03:31I've just got nothing left.
00:03:34These new contestants, they need to be ready.
00:03:36Come on!
00:03:37Let's go!
00:03:38They need to be hungry.
00:03:39This is crazy.
00:03:41I'm here to win the title.
00:03:42Whatever challenge we put in front of them, they're going to go for it.
00:03:48Eight of the hottest chilis on the planet.
00:03:52This will be the ride of their lives.
00:03:58This is Massimo Votora.
00:03:59The autumn of the day.
00:04:01Angela Lawson!
00:04:05Oh!
00:04:06Well, it's lovely to be letting my, well, I'd like to say soul, but we know I haven't
00:04:11got one.
00:04:12It's a big mess.
00:04:13It's a big mess.
00:04:14It's a big mess!
00:04:15We're going to talk to you.
00:04:16And we're going to talk to you.
00:04:17We're going to talk to you.
00:04:18You're going to talk to you.
00:04:19You're going to talk to you in the next episode.
00:04:21This season, we are expecting the best food ever.
00:04:28That was spectacular.
00:04:32This is mind-blowing stuff.
00:04:36This is how you win MasterChef.
00:04:39That's what we wanted.
00:04:43This is going to be extraordinary.
00:04:51.
00:04:58.
00:05:02.
00:05:08.
00:05:11.
00:05:14.
00:05:16.
00:05:18To be continued...
00:05:48To be continued...
00:06:18And it's going to be scary, but it's going to be great.
00:06:20Feels like a Disneyland that's exclusive to food people.
00:06:26Looking for things that we need.
00:06:28I'm here to change my life.
00:06:30I'm here to change the trajectory of my career.
00:06:32Now, I became a lawyer four days ago.
00:06:37Yeah.
00:06:39Oh, it's getting real.
00:06:41I'm also thinking I want to get some Beyblades and spit it in there.
00:06:44The past year sort of made me question a lot of things.
00:06:47My priorities have changed.
00:06:49My love for cooking has expanded a lot,
00:06:52so I really feel like right now is the best time to develop further
00:06:56and see where I can go with it.
00:06:58I know, I'm so excited.
00:06:59I'm so excited.
00:07:00I've worked so hard to be here,
00:07:02and I just...
00:07:03Melissa, Jock, and Andy.
00:07:04I'm so excited to meet them for the first time.
00:07:07They are so...
00:07:08OK, one more time.
00:07:12No, it's not because...
00:07:14I just can't make sentences right now.
00:07:16So giddy.
00:07:17You can feel the energy vibrating out of that room right now.
00:07:25I can feel it in my body.
00:07:26I've got butterflies.
00:07:27I'm starting to know soies.
00:07:28This is the first real go.
00:07:30Brand new people.
00:07:32They have no idea what they're doing.
00:07:34We've got...
00:07:35I don't know if that's arguable, but...
00:07:37Are you ready for this?
00:07:38I'm actually really excited because you don't feel it at the time,
00:07:40but I grew so much from start to finish,
00:07:45and I'm excited to be a part of that process.
00:07:47Amazing.
00:07:48It's a privilege.
00:07:48Let's go.
00:07:50Let's do it.
00:08:03Here we go.
00:08:03I can see shadows.
00:08:11Nice to see you in the morning, everyone!
00:08:17Last year, our world was turned upside down.
00:08:37And although it was tough,
00:08:40it forced us all to reassess what is most important in our lives.
00:08:46Now, last year may have been a time of change,
00:08:49but this year is a time of opportunity.
00:08:53Yeah.
00:08:53Yeah.
00:08:54Yeah.
00:08:55A new era of extraordinary food has arrived,
00:08:59and standing right in front of us right now
00:09:03is the next generation of Australian food superstars.
00:09:07And over the years,
00:09:19MasterChef Australia has unearthed some of the biggest names in food.
00:09:23We've got Rettl.
00:09:24We've got Poe.
00:09:27Callum.
00:09:29Amelia.
00:09:30Laura.
00:09:31Payton.
00:09:32Sashi.
00:09:32Adam.
00:09:33Julie.
00:09:35And this guy.
00:09:35You know this competition has the potential to catapult you
00:09:47into a whole new incredible career.
00:09:49It's an opportunity to make your food dreams come true.
00:09:53But one thing is guaranteed,
00:09:56MasterChef will change your life.
00:09:59Yeah.
00:10:00Yeah.
00:10:00Yeah.
00:10:00Woo.
00:10:01Woo.
00:10:01Woo.
00:10:01Woo.
00:10:02Woo.
00:10:02Woo.
00:10:02Woo.
00:10:02Woo.
00:10:03Woo.
00:10:04Woo.
00:10:04Woo.
00:10:04Woo.
00:10:05Woo.
00:10:05Woo.
00:10:05Woo.
00:10:06So look at that.
00:10:06Look at that trophy,
00:10:07because this is what you've all come to claim.
00:10:11Win this competition.
00:10:12Get your hands on that trophy,
00:10:14and you'll also win a quarter of a million large.
00:10:19But most importantly,
00:10:21you will be Australia's MasterChef for 2021.
00:10:28That is a title that comes with incredible opportunities.
00:10:33But first,
00:10:34You need to secure your spot in this competition.
00:10:37And to do that, we want you to bring us your signature dish.
00:10:42Something that tastes incredible,
00:10:44shows us who you are and why you love to cook.
00:10:48Give us a plate of food that screams,
00:10:51I want to be in the competition!
00:11:00Since 2021 is a brand new year
00:11:02and the start of a new era,
00:11:07this year, everyone standing here
00:11:10will have two chances to cook for an apron.
00:11:17So here's how it's going to work.
00:11:19On tasting your dish,
00:11:20Andy, Jock and I will each decide whether or not you are a yes,
00:11:24which means we love it.
00:11:26If you get three yeses, you have an apron, you're in.
00:11:30But, if one of us isn't quite convinced
00:11:34and we would like to see a little more,
00:11:36then you will cook again tomorrow
00:11:38to prove why you should be here.
00:11:43And nobody's dream ends today.
00:11:44Now, usually, you'd be here surrounded by your family and friends,
00:11:54but sadly, this year, that's not possible.
00:11:56So, I would like to invite you to take a look around at each other.
00:12:02Because, as of today,
00:12:06we welcome you to the MasterChef family.
00:12:10Support each other, celebrate each other's successes,
00:12:15have each other's back, when things are not so great.
00:12:18We want to see you grow and thrive
00:12:21and be the best that you can be.
00:12:22That's what makes us so proud
00:12:24to be part of this family together.
00:12:32Guys, you're going to have 75 minutes
00:12:33to cook that signature dish right in here.
00:12:36Then, you'll join us over in the MasterChef kitchen,
00:12:39where you'll have a chance to finish your dish before we taste it.
00:12:45Good luck, everybody,
00:12:46and we'll see you all in the MasterChef kitchen.
00:13:03It's unreal.
00:13:04Like, everyone is just stoked to be here,
00:13:05and the nerves are gone
00:13:07because I'm just getting confidence from them.
00:13:08Yeah!
00:13:09Yeah, bring to Brent.
00:13:10I'm keen to cook.
00:13:11I just want to show them what I've got.
00:13:17I'm Brent.
00:13:18I'm 31.
00:13:19I'm a dirty old boilermaker.
00:13:21And I'm born and bred Queenslander.
00:13:24Five weeks ago, I was swinging a hammer,
00:13:26yelling at apprentices,
00:13:28and now I'm, like, walking in, laughing,
00:13:30and, oh, man, I've got fat, crazy fingers.
00:13:34Let's go, Brent.
00:13:35Today, I'm cooking Middle Eastern lamb shanks.
00:13:38Uh, baba ghanoush, roasted eggplants in a preserved lemon paste,
00:13:42and then I'll have a little flatbread just to sort of dip it up.
00:13:45Look at this guy here.
00:13:46Look at his flavours.
00:13:48Oh, yeah.
00:13:49Oh, wow!
00:13:49Yeah!
00:13:50That's amazing.
00:13:51My cooking style, it's rough.
00:13:53Oh, yeah, that's got that smell going.
00:13:54Yeah, good one, Brent.
00:13:55It's a bit like my face.
00:13:56Really rustic and just not refined at all.
00:13:58That's it.
00:13:59You're a good-looking bloke, Brent.
00:14:00What about the hairline on me?
00:14:01It looks good.
00:14:02Oh, mate.
00:14:03You make up for it in the bed.
00:14:04Food is such a passion for me.
00:14:05That's it, mate.
00:14:06What are we up to now?
00:14:07All right, get that lid on.
00:14:08But all I've ever done was being a boilermaker for 12 years.
00:14:24Because of COVID, I'm starting to question myself, like, what are you doing?
00:14:28I'm not really inspired.
00:14:33Coming from a country town, you're just so, like, this is what it is.
00:14:39You work for the rest of your life.
00:14:42But my beautiful wife opened my eyes up to the world.
00:14:46She just slowly peeled the layers of this onion, and she pushes me along with my food.
00:14:52What do you want?
00:14:53Which one do you want?
00:14:55Oh, oh, oh.
00:14:56This is real life for kids, guys.
00:14:59There you go.
00:15:00There's one coming along, and then...
00:15:02Being a father, there's this little switch just to flip.
00:15:05That's it.
00:15:07Woo!
00:15:08Time for me to have a crack.
00:15:11I can't preach to my little boy about going for your dreams when I'm not doing the same thing.
00:15:19How they look?
00:15:20Oh, that one's good.
00:15:21They smell good.
00:15:22Oh, wow.
00:15:23Brent, you have five minutes to go.
00:15:25Woo!
00:15:26So good.
00:15:27Oh, baby.
00:15:28Oh, yeah.
00:15:29Boys in the lunchroom would be proud, Brent.
00:15:32It's all up to Andy, Jock and Mel.
00:15:34Beautiful.
00:15:35It looks so good.
00:15:36Getting an apron would change my life, Masley.
00:15:39Getting rid of that yellow, white beard.
00:15:41Putting on the white.
00:15:42Looking great.
00:15:43Five, four, three, two, one.
00:15:48Woo!
00:15:49Woo!
00:15:50Well done.
00:15:51Oh, man.
00:15:52Thank you, everyone.
00:15:54It's a new road down that way and not that way.
00:15:58Yay!
00:15:59Now go and get that bloody apron, mate.
00:16:00Go and get that bloody apron, mate.
00:16:01Go and get brothers!
00:16:02Go and get brothers!
00:16:03Go and get brothers!
00:16:04That's what it's about today.
00:16:33There's 24 of those, the MasterChef aprons.
00:16:36It's a big deal, right?
00:16:37Yeah.
00:16:38He's hoping for some really great dishes today.
00:16:40I'm hungry, mate.
00:16:42Oh, here we go.
00:16:49I don't have a trolley.
00:16:51Ah, gotcha.
00:16:52Andy, exercising.
00:16:55Thanks, man.
00:16:56What's your name?
00:16:58I'm Brent.
00:16:59Brent?
00:17:00Yeah.
00:17:01Nice to meet you.
00:17:02I'm Andy.
00:17:03I know who you are.
00:17:04How's things?
00:17:05I've already cried like six times.
00:17:06You've already cried?
00:17:07Mate, it'll do it to you.
00:17:08You know, like, the fellas on the work site, if they see this, go on.
00:17:13What do you do?
00:17:14I'm a Boilermaker.
00:17:15What made the Boilermaker start to cook?
00:17:18At the start, it was survival.
00:17:21Yeah.
00:17:22There's four of us apprentices in one house.
00:17:24Uh-huh.
00:17:25And we were just getting fat because we were eating pizza.
00:17:27I struck up a deal and I said, you pay for the groceries and I'll learn to cook.
00:17:31That's where I started to really find a love for it.
00:17:34I turned savoury mince into 11 different dishes.
00:17:37Who do you cook for?
00:17:40Uh, my wife, Sean Lee.
00:17:41Yep.
00:17:42Mate, she's the love of my wife.
00:17:43She's her and my son, Alfie.
00:17:46Alfie?
00:17:47Yeah, little Alfie.
00:17:48It's a good name, isn't it?
00:17:49Yeah.
00:17:50It's a good name.
00:17:51Solid.
00:17:52Yeah.
00:17:53I mean, when you have a kid, everything changes, doesn't it?
00:17:54Yeah.
00:17:55It's like, you're doing it for him, doing it for them.
00:17:57Is that what's happening right now?
00:17:59Yeah.
00:18:00You're doing it for him?
00:18:01100%.
00:18:02Yeah.
00:18:03Yeah.
00:18:04Sounds beautiful.
00:18:06Doc, how are you, mate?
00:18:07Hi.
00:18:08Mel, how are you?
00:18:09How are you?
00:18:10Great.
00:18:11Let's talk about the dish.
00:18:12What have you cooked?
00:18:13Middle Eastern spiced lamb shank.
00:18:16Baba ganoush.
00:18:17Yep.
00:18:18Underneath.
00:18:19And then it's roasted eggplants.
00:18:20Sumac red onion and some pomegranate.
00:18:22And then you've got a little flatbread on the side.
00:18:24Little flatbread on the side.
00:18:25I've got to say, falling in love with you already.
00:18:35Oh, I want you to fall in love with my food too.
00:18:38Let's get into it.
00:18:39All right.
00:18:40Have a go.
00:18:41Go for it.
00:18:42What?
00:18:43Go for it.
00:18:44What?
00:18:45Go for it.
00:18:47Go for it.
00:18:49Hello?
00:19:25I really like your dish.
00:19:35Perfectly cooked lamb shank.
00:19:37Succulent, delicious, the way it fell off the bone.
00:19:40What was even better about it was the level of spice and flavour
00:19:44that was run all the way through.
00:19:46I don't know whether it's your boilermaking or there's a process.
00:19:49You're following a process and you're understanding why you're doing it.
00:19:53And that's the first great sign for a great cook.
00:19:56The baba ghanoush is perfect. It's smoky.
00:20:00The flatbread's brilliant, mate.
00:20:01You know, your mince that you said that you did how many different ways?
00:20:04Yeah, savoury mince.
00:20:05This flatbread could turn into 12 different savoury flatbreads.
00:20:09Thank you, yeah.
00:20:10I want to eat more of your food.
00:20:12And I'm excited to watch it.
00:20:15I'm excited to taste it.
00:20:17And if that's anything to go by, I think we're going to see some cracking dishes.
00:20:21So, mate, it's a yes from me.
00:20:26You know your way around a lamb shank, and that's really difficult in a 75-minute challenge.
00:20:30So, well done.
00:20:31Eggplant, it was meaty.
00:20:33It stood out on its own as a hero.
00:20:35But what I'm more impressed with is your desire for this.
00:20:40So, yeah, it's a yes from me.
00:20:42Thank you, Mel.
00:20:47Mate, I wanted this to be so good.
00:20:50And it was.
00:20:57Like, it really was.
00:20:58I couldn't fault anything at all, really.
00:21:01Perfect, man.
00:21:02For me, it was perfect.
00:21:03Lamb cooking in the pressure cooker at risk, but you did it perfectly.
00:21:06It was still nice and that pink sheen that you get.
00:21:09Yeah, yeah.
00:21:10There is no secret that you can pack, like, truckloads of flavour into your dish.
00:21:17And if you were to get one of those guys over there, what excites you the most about that?
00:21:32Oh, man.
00:21:34Just the, what I'm going to learn.
00:21:36Yeah?
00:21:38People I'm going to meet, like, just mean so much.
00:21:41Is that a yes, then, from you?
00:21:43It's the biggest yes I could possibly give.
00:21:47Yeah.
00:21:50Don't stop in this competition because you have the potential to go very, very, very far.
00:21:58Awesome.
00:22:01Here it is.
00:22:03Get out of here, mate.
00:22:04Thanks, guys.
00:22:05Thank you so much.
00:22:06Oh, I love you.
00:22:06It's awesome.
00:22:08Oh, man.
00:22:14That's the good part, isn't it?
00:22:15What a great guy.
00:22:19What a...
00:22:19Those tradies, mate, they can pick things up really quickly, but they can also follow recipes
00:22:26because they do it every day.
00:22:27It's like, here, build that.
00:22:28And that's what a recipe is.
00:22:29And they're not scared of hard work, right?
00:22:31Put the hard yards in.
00:22:32It's like, it's not real, and it still isn't real.
00:22:47Like, they give it to you, and you know it's in your hand.
00:22:49Like, I've just worked so hard for this, to get here, and to get rewarded with an apron.
00:22:55And I'm just thankful for everyone in my life.
00:22:58Give you another one!
00:23:05My heart is racing.
00:23:07My palms are sweaty.
00:23:09I'm so ready to cook.
00:23:10My name is Therese.
00:23:16I'm 31 years old.
00:23:16I'm from Sydney, and I'm a performance analyst.
00:23:20So being a performance analyst, I work with big data, analyse trends in the middle estate industry.
00:23:27Those are looking really good numbers.
00:23:29It doesn't give me a lot of opportunity to become creative.
00:23:32So I'm always thinking about food all the time.
00:23:34Cooking savoury, I tend to go towards the South East Asian route, because that's my background.
00:23:41But when it comes to desserts, I'm adventurous.
00:23:50I like to show my creativity.
00:23:54Wow my friends and guests.
00:23:58To show off a little bit.
00:24:01Cooking for the judges.
00:24:03I want to go all out.
00:24:07So today I'm going to cook a dish called Through the Mist, and it's going to be a little dessert that looks like a mushroom.
00:24:13Ooh!
00:24:14So a little bit of Heston Blumenthal style.
00:24:17Very whimsical.
00:24:20But to get this dish as standard that I want, I need to multitask.
00:24:25So all together is going to be eight components.
00:24:30I've got to hustle, hustle.
00:24:33Oh my god.
00:24:34At the moment, I'm going to do a raspberry jar.
00:24:37And it's going to be an insert in my little stalk.
00:24:39And hopefully it will chill in time.
00:24:42Now, I'm going to make a basil creamer.
00:24:45It will be encased and surrounded by a vanilla mousse.
00:24:48I'm obsessed with her.
00:24:51Teresa's brew the mist dessert.
00:24:54I'm terrified.
00:24:57Finishing off my vanilla mousse.
00:25:00It's got so many different elements going on.
00:25:02Piping the little branches.
00:25:04And the different flavours.
00:25:05I've got my soils, so it's going to be a combination of chocolate and matcha.
00:25:11I just don't know if it's too much.
00:25:13Bit of a risk.
00:25:15But she's like on a whole other level.
00:25:18That's my mirror glaze, which will cover my mushroom dome.
00:25:21I hope she gets an apron.
00:25:28Beautiful.
00:25:29Teresa, you're a queen, but you've only got five minutes to go.
00:25:34I want this apron so badly.
00:25:37From working in a corporate world to a career in food.
00:25:42I want my dreams to come from reality.
00:25:44Oh my god, I can't stop shaking.
00:25:46It's all right, you got this.
00:25:47Come on, come on.
00:25:48It can completely change my life.
00:25:53Yeah!
00:25:54I'm definitely!
00:25:56I hope the judges would think that it looks like a mushroom, but I'm anxious.
00:26:03I hope the flavours are there.
00:26:06I mean, that's all I can hope for.
00:26:08I tried my best.
00:26:14Oh my god.
00:26:18What's going on there?
00:26:22Is it Heston?
00:26:25Oh.
00:26:26Shall we?
00:26:26I think we all need a front row seat to this one.
00:26:29Hello there.
00:26:29Hello.
00:26:30What's your name?
00:26:32My name's Therese.
00:26:33Therese.
00:26:34Look at this.
00:26:36What's going on here?
00:26:37Bubble, bubble, toil and trouble.
00:26:39All right, on you go.
00:26:57Oh.
00:26:58Whoa.
00:26:58I was not expecting that.
00:27:18Still to come.
00:27:23With their eyes on an apron.
00:27:25Oh, I haven't even seasoned it yet and it tastes good.
00:27:28They'll cook from the heart.
00:27:29Go, let's go!
00:27:31Woo!
00:27:32To create food for the soul.
00:27:34I really, really want to make my family proud.
00:27:38They'll deliver way beyond the judges' expectations.
00:27:42That's a belting dish.
00:27:44Oh my god.
00:27:44That is perfect.
00:27:45And one, yes, will take their breath away.
00:27:51Absolutely blows my mind.
00:27:53It's extraordinary.
00:28:03All right, on you go.
00:28:11Oh.
00:28:13I was not expecting that.
00:28:15I was not expecting that.
00:28:28Wow.
00:28:31I'm kidding.
00:28:37I named this dish Through the Mist.
00:28:40It's a little mushroom.
00:28:42How long have you been doing this crazy year for?
00:28:52Actually, one year.
00:28:54Oh my god.
00:28:58Tell me about yourself.
00:28:59So, I'm 31.
00:29:01I'm from Sydney.
00:29:02I'm a performance analyst.
00:29:04A performance analyst?
00:29:05Yes, I am.
00:29:06How are we doing so far?
00:29:07I knew we'd get revealed at some point.
00:29:14What's a performance analyst exactly?
00:29:16So, I use big data in real estate to make more money.
00:29:22Interesting.
00:29:23And so, what's going on?
00:29:25Food is more attractive than big data?
00:29:28My work doesn't give me a lot of opportunity to be creative.
00:29:31So, when I do get the chance, I really go all out.
00:29:34So, who's your biggest supporter?
00:29:36Definitely my mum and dad and my sister.
00:29:37What do they think about you leaving big data for food?
00:29:42You just love saying big data.
00:29:43I love it.
00:29:44It's great.
00:29:45I've learned a new word.
00:29:47I'm all about the big data now.
00:29:57Run us through.
00:29:58So, in the top of the dome, I have a basil creamer insert.
00:30:03Around that is a vanilla mousse.
00:30:04In the mushroom stem, I have a raspberry gel.
00:30:10Look at that.
00:30:12Wow.
00:30:13It's surrounded by a vanilla mousse.
00:30:15The green moss is matcha soil.
00:30:18I've got a chocolate soil with a pistachio sponge.
00:30:23Your little twigs, is it?
00:30:25Dark chocolate.
00:30:26That's all in 75 minutes.
00:30:28No big deal.
00:30:30Therese looks fantastic,
00:30:32but the flavours and the balance is what I'm looking for.
00:30:36Because all too often,
00:30:37when you try and construct a thing, a shape,
00:30:40you end up eating it.
00:30:41It's terribly disappointing
00:30:42because all the effort's gone into making it look,
00:30:45gee whiz, that looks like a mushroom.
00:30:48And then when you actually eat it,
00:30:49it's like, nah.
00:30:53Okay.
00:30:54Patisserie excellence.
00:31:17Great chocolate work.
00:31:23And the balance is delicious.
00:31:27What you've managed to do
00:31:28in your one year of messing around with food
00:31:31instead of big data
00:31:33is pull off what arguably is
00:31:37a better-than-restaurant-quality dish.
00:31:41It's a yes for me.
00:31:44You're saying that you've been fiddling around for one year.
00:32:13Do you have other creations, like the mushroom?
00:32:17I've made an apple with me.
00:32:19Have you...any photos?
00:32:21I want to see the apple.
00:32:24Yeah, it's an apple.
00:32:25Oh, stop.
00:32:27Oh, yeah, hang on.
00:32:28Let's just have a go at this.
00:32:33Oh, stop it.
00:32:34You take your phone.
00:32:49Take your phone.
00:32:49Take your apron.
00:32:50Take the apron.
00:32:51No more big data for you.
00:32:53Oh, my God.
00:32:57Thank you so much.
00:32:59Cheers, everybody!
00:33:00Big data.
00:33:08That's one less of them
00:33:09and one more of us.
00:33:15The competition present here today
00:33:17is phenomenal.
00:33:19I am absolutely fascinated
00:33:21by the dishes that are being created.
00:33:23Flavor what you want.
00:33:24Yeah.
00:33:24Yeah.
00:33:25Um, I'm learning.
00:33:28I'm doing pepperberry kangaroo
00:33:29and a bush apple sauce.
00:33:31Bush apples aren't even comparative
00:33:33to normal apples.
00:33:34They're very floral
00:33:35and a little bit on the sour side.
00:33:37The seeds look massive.
00:33:38They're incredible.
00:33:39What part of it do you use?
00:33:41Just the outer flesh.
00:33:42Oh, lovely.
00:33:43This is an education.
00:33:45There are people here
00:33:46cooking very, very intricate dishes.
00:33:49Today I'm cooking
00:33:50what's called black gold.
00:33:52So it's a choux pastry
00:33:54filled with a black truffle.
00:33:56I'm using a black cocoa powder
00:33:57to dye it
00:33:58because I really want
00:33:59the choux pastry
00:34:00to look like a truffle.
00:34:02Is that choux pastry
00:34:03or truffles?
00:34:03I don't know.
00:34:05The technical skill
00:34:06from the contestants
00:34:07is up there.
00:34:09So I'm making kibur.
00:34:10I call it the Indian honeycomb.
00:34:12The batter itself
00:34:13has to be super chilled
00:34:14in, like, really hot oil
00:34:15and essentially
00:34:16you want it to splatter
00:34:17and create a ring
00:34:19for itself.
00:34:20Oh, that's so cool.
00:34:22Oh, my God.
00:34:23It's a pin job.
00:34:26I mean, this could be
00:34:27a season to go down
00:34:28in history.
00:34:30I can't believe
00:34:31I'm cooking right now.
00:34:32Honestly.
00:34:33My mum loves
00:34:34to watch MasterChef
00:34:35but she's always like,
00:34:36that guy that does
00:34:37really, really good desserts,
00:34:39you know?
00:34:40That Ray Raymo guy.
00:34:41Oh, you in Redwood, Mum?
00:34:44Yeah.
00:34:45My name is Tommy.
00:34:46I'm 31.
00:34:47I am a...
00:34:48I'm from Sydney
00:34:49and I'm a primary school teacher.
00:34:51Go, Tommy!
00:34:54Today I'm cooking
00:34:55a chicken congee here.
00:34:58What is that?
00:34:59Chicken congee?
00:35:00It's like a classic
00:35:01but it's like simple flavours.
00:35:03Oh.
00:35:04I know that chicken congee
00:35:05is a really simple dish
00:35:07to cook for an apron
00:35:08but if you get that balance right,
00:35:10the flavours just pop
00:35:12and you can't beat it.
00:35:13This dish, it's home to me,
00:35:15you know?
00:35:15Mum cooks it
00:35:16and it just makes me feel
00:35:18loved, you know?
00:35:19And I want the judges
00:35:20to feel the same.
00:35:23My mum means a lot to me.
00:35:25She's a single mother
00:35:26and she raised me
00:35:27and my two brothers
00:35:28all by herself.
00:35:29I just remember growing up,
00:35:31she would make us
00:35:32the most delicious
00:35:33Vietnamese food ever
00:35:35and to me,
00:35:35my mum is the best cook
00:35:37in the whole entire world.
00:35:38Hello, mum.
00:35:39Hello, mum.
00:35:40I just finished eating some pho.
00:35:42Um, I really want to make
00:35:44what do I need for the soup?
00:35:47She is my food inspiration
00:35:50and when I really feel like
00:35:51eating one of her dishes,
00:35:53I would call my mum,
00:35:54put her on loudspeaker
00:35:55and she would just talk me
00:35:57through a recipe.
00:35:58What is your secret?
00:35:58Because I can't make it
00:35:59as good as you.
00:36:04Oh, thanks, mum.
00:36:06I love you.
00:36:06Bye.
00:36:07Food is how I show love
00:36:08and I learned that
00:36:09from my mum
00:36:09and, you know,
00:36:10she's kind of built
00:36:11this dream up for me
00:36:12and I really want
00:36:13to make her proud.
00:36:17Oh, I haven't even seasoned
00:36:18it yet and it tastes good.
00:36:21What's going on, Tommy?
00:36:23I don't want to
00:36:24toot my own horn,
00:36:24but I always remember
00:36:26my mum would say
00:36:27that you've always
00:36:28got to go
00:36:28which is like
00:36:30fish sauce,
00:36:32salt and sugar
00:36:33and that's when
00:36:34I really started
00:36:35to understand
00:36:35that you need
00:36:36to balance food.
00:36:38It's sugar, right?
00:36:38And salt?
00:36:40I don't want
00:36:41to mess that one up.
00:36:42I'm worried about Mel,
00:36:43you know,
00:36:43Mel's probably
00:36:44eaten this before
00:36:45and I want
00:36:46to do it justice
00:36:47for her.
00:36:47Good job.
00:36:4910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:36:57Yay!
00:36:58You happy?
00:37:03I'm happy.
00:37:04Good on you, man.
00:37:05Yeah.
00:37:06Well done.
00:37:07Your mum is going to
00:37:08be really proud of you,
00:37:09Tommy.
00:37:10Yeah.
00:37:12Well done, mate.
00:37:13Yeah, we love you, Tommy.
00:37:14Do it.
00:37:16You're going to bring that apron home.
00:37:26Oh, wow.
00:37:28Hello.
00:37:29Hi.
00:37:30Hi, mate.
00:37:31Hungry?
00:37:32Stop it.
00:37:34How are you?
00:37:37I'm good, how are you?
00:37:38Good, I'm Mel.
00:37:39I'm Tommy.
00:37:40Hi, Tommy.
00:37:41And this is my dish.
00:37:43Okay.
00:37:44Now, this dish in front of us,
00:37:46very familiar,
00:37:48very beloved things for me.
00:37:50Tell us about the dish.
00:37:52It's a chicken congee
00:37:53with a cabbage, mint, purple onion salad
00:37:58and I've got a sweet, sticky fish sauce with ginger.
00:38:02I've got some yaja ways, which you know.
00:38:04Yes, I do.
00:38:05I've also double fried some yaja ways
00:38:07for the top of this.
00:38:08Yes, double, yes.
00:38:09Excellent.
00:38:09Some garnishes for it.
00:38:10So, why did you choose this dish?
00:38:13I chose this dish because
00:38:15I wanted to show you
00:38:18where my passion of food came from, you know,
00:38:21and it came from my mum, you know.
00:38:25Growing up, it was rough.
00:38:26My mum had to take care of me
00:38:28and my two brothers all by herself
00:38:30and she still had the time to make amazing food
00:38:34and that really showed me
00:38:38that food is really important, you know.
00:38:42And when I cook this,
00:38:44you know, I don't just taste all the amazing flavours
00:38:47but I taste the love, you know.
00:38:48And I want you
00:38:49to be able to taste that same love,
00:38:52not only for me
00:38:53but for my mum as well.
00:38:59You know.
00:39:01Yeah.
00:39:02That's what it means to me.
00:39:03Yeah.
00:39:05Yeah.
00:39:07I think having a deep point of inspiration for food
00:39:10is always what we love
00:39:10and what we look for here.
00:39:12Yeah.
00:39:12And these smells are incredible
00:39:14so would you like to come down
00:39:16and have some conscience?
00:39:17Come on, Jock and Ando, let's do this.
00:39:19Ando!
00:39:20Tommy!
00:39:21Me and Ando,
00:39:22I'm good, how are you?
00:39:24Hell of a story, Tommy.
00:39:26Oh, man.
00:39:26Hell of a story.
00:39:27I can't keep these emotions in right now, man.
00:39:30Dig in, guys.
00:39:31I've known you for,
00:39:49I've known you for,
00:39:53not long, and I can just tell that that is you right there.
00:40:05Yeah.
00:40:06It's rich.
00:40:07It's deep.
00:40:08Yeah.
00:40:08With flavour and personality.
00:40:10It's got so much pizzazz and brightness
00:40:13and it's just bursting with flavour.
00:40:15It was everything that I like about food
00:40:18and, mate,
00:40:19you're everything that I like
00:40:21about people walking through those doors
00:40:23because it just looks like you want it.
00:40:25So, that's a yes from there.
00:40:31I'm just going to give you a yes straight away.
00:40:33Yeah.
00:40:33Because I loved it.
00:40:34Okay?
00:40:35And here's why I loved it.
00:40:36This is the most balanced congee I've ever eaten.
00:40:39But what is intriguing about it
00:40:41is the richness, as Andy pointed out.
00:40:43But then how the salad
00:40:45brought that extra oomph and deliciousness.
00:40:49Mate, I've got to hand it to you.
00:40:50That's a belting dish.
00:41:01So, okay.
00:41:05It takes extreme audacity
00:41:09on a day like today
00:41:10where so much is riding.
00:41:12Yeah.
00:41:12To choose a dish this simple.
00:41:14Yeah.
00:41:15There is some version of this
00:41:17in so many parts of the world.
00:41:19Every Asian anywhere,
00:41:21we know it.
00:41:22It's in our soul.
00:41:24It's in the marrow of our bones.
00:41:25Yep.
00:41:26So, for you to choose this dish,
00:41:29that's already big.
00:41:32But you know what you're doing here
00:41:33because, like the boys have identified,
00:41:36it's rich, it's cohesive,
00:41:37it's deeply savoury,
00:41:39and still yet multidimensional
00:41:42in its texture and its flavour,
00:41:44which is a wonderful thing.
00:41:46Then you have, you know,
00:41:48the accompaniments,
00:41:49the dressing is incredible.
00:41:51It's heat, it's sweet,
00:41:53it brings everything to life.
00:41:55And then you have your yajou guai,
00:41:56your fried version,
00:41:58and then, you know,
00:41:59slightly less fried version.
00:42:00So, again, you're thinking about texture,
00:42:02which is really important.
00:42:04Yep.
00:42:06So, I want you to take this.
00:42:13I want you to take it.
00:42:14Yep.
00:42:14And I want you to live
00:42:15every single dream
00:42:16that you've ever had about food.
00:42:18Yep.
00:42:18And I just,
00:42:19I want you to fly.
00:42:20We want you to fly.
00:42:22It's a yes from me.
00:42:24Put it on, Tommy.
00:42:24Put it on.
00:42:25Thanks, guys.
00:42:28Oh, thanks, guys.
00:42:30Thank you, guys.
00:42:32I won't let you down.
00:42:33I won't let you down.
00:42:48Mom is a person
00:43:05that essentially
00:43:06built this dream up for me.
00:43:08I'm here now
00:43:09because Mom's been able
00:43:10to show me how to cook
00:43:12and that's quite amazing.
00:43:16Okay, I love you, okay?
00:43:18Oh.
00:43:28Woo!
00:43:29Woo!
00:43:29Let's go this!
00:43:30Let's go!
00:43:31Woo!
00:43:31Woo!
00:43:32Woo!
00:43:32One hand.
00:43:33Yeah!
00:43:33Woo!
00:43:34Woo!
00:43:34Okay.
00:43:35That's good.
00:43:36Woo!
00:43:36That's good.
00:43:37Woo!
00:43:37Woo!
00:43:38Yeah!
00:43:38Woo!
00:43:39Woo!
00:43:39Woo!
00:43:40Woo!
00:43:40The atmosphere, honestly,
00:43:41it's charged.
00:43:42Woo!
00:43:43Woo!
00:43:43Got it!
00:43:44We all want an apron,
00:43:45but everyone's, like,
00:43:47on the same team,
00:43:48cheering each other
00:43:48on.
00:43:49Hey, mate.
00:43:49I can't believe I'm doing this.
00:43:51What's your name?
00:43:52I'm Scott.
00:43:53Nice to meet you.
00:43:54So, you've made a dessert
00:43:55that looks like a truffle?
00:43:56Yeah.
00:43:57So, this is a chocolate choux al crackerlin.
00:43:59Hello.
00:44:00Wow.
00:44:01Yes, Scott.
00:44:02Yep.
00:44:03He's happy.
00:44:04It was just the right amount of subtlety.
00:44:07Loved it.
00:44:08Thank you so much.
00:44:09A massive, massive, massive.
00:44:10Yes, mate.
00:44:11Welcome to last day.
00:44:12It's just amazing.
00:44:13Yes, buddy.
00:44:14Oh, my God.
00:44:15Yes!
00:44:16Yes!
00:44:17Yes!
00:44:18Yes!
00:44:19Yes!
00:44:20Yes!
00:44:21Yes!
00:44:22Yes, mate.
00:44:23Welcome to last day.
00:44:24Every time people get an apron, I'm like, yeah, you've got a chance.
00:44:35I love that they're a step closer to their dream.
00:44:40If they can save one apron for me, that would be amazing.
00:44:43My name is Justin.
00:44:44I'm 27 years old from WA, Perth, Western Australia, best in the world.
00:44:50The dish I'm making is a take on my mum's chicken curry.
00:44:55You got it, mate.
00:44:56That's awesome, mate.
00:44:57Super smooth.
00:44:58Hopefully, I can get three yeses, get in.
00:45:03I did chicken breast in my audition dish as well.
00:45:05I don't know whether you're as dumb as me or...
00:45:08I'll take that as a compliment because you're on the other side of the bench right now.
00:45:13Mate, it's the hardest thing to cook perfectly, but somehow I nailed it and somehow you've nailed it.
00:45:18So I want you to come up here and put that on.
00:45:20Legit?
00:45:21Yes!
00:45:26See that chef-y swoosh?
00:45:29My name's Pete.
00:45:30I'm 36.
00:45:31I'm from Sydney, New South Wales, and I'm a tattoo artist.
00:45:34This is a cut of tri-tip, incredibly popular in America.
00:45:39I've got coffee crust as a rub.
00:45:42Getting this apron would mean everything.
00:45:44I don't want to be a home cook.
00:45:46I want to be a chef.
00:45:49Coffee crusted tri-tip with fondant potatoes and asparagus puree and a red wine sauce.
00:45:54This was perfectly executed. Delicious.
00:46:01Welcome to MasterChef 2021.
00:46:04Thank you so much.
00:46:05Good stuff, mate.
00:46:06What up?
00:46:09I had no idea that the food was going to be that good on day one.
00:46:15My name's Jess.
00:46:16I'm a landscape architect.
00:46:18I've got twin boys at home.
00:46:20I'm here to kick start a new life for our family.
00:46:23Aw, this is nice.
00:46:25Hopefully this gets me across the line.
00:46:28Mexican.
00:46:29One of my absolute true loves.
00:46:31Grilled octopus, guacamole, black bean mole.
00:46:36You're just like, how does it get better?
00:46:42Like, you've got layers and layers and layers of heat through the mole.
00:46:47Your octopus cooked perfectly.
00:46:49That apron.
00:46:51You got it.
00:46:52Amazing. Thank you so much.
00:46:56Best job in the world, are you?
00:46:58It is, eh? You're going to make people's dreams happen.
00:47:05He needs to bottle this.
00:47:07Delicious.
00:47:08Oh, Mel.
00:47:10Oh, Mel.
00:47:11I'm that excited.
00:47:12I'm so sorry.
00:47:13You really love it.
00:47:19My name's Ben.
00:47:20I'm 36.
00:47:21I'm from Sydney.
00:47:26I flew for 12 years as a flight attendant.
00:47:28Worked my way up through the managerial ranks.
00:47:32I spent a lot of time travelling throughout Asia.
00:47:36COVID happened.
00:47:38I started cooking a lot.
00:47:40I'm really thankful I got to travel the world and that's given me a vast array of knowledge of food from around the world.
00:47:46I look forward to the food that I'm going to eat while I'm there and discover more about the people and the places I go through their food.
00:47:52So this is yuzu juice. Yuzu's like the king of citrus fruit.
00:47:57I'm making a Japanese dessert. So it's going to be a yuzu and Jersey cream gelato.
00:48:03That's going to go with yuzu fluid gel, matcha white chocolate, crumb.
00:48:06Yeah, this dessert's definitely going to pack a punch. It's, um, it's super vibrant.
00:48:16A bit of work?
00:48:18Yum.
00:48:20Yeah.
00:48:21Looking at the other cooks, the standard's been super high.
00:48:24But everyone's been doing really personal dishes and my dish is a little bit different.
00:48:28I'm auditioning for MasterChef because I kind of never really fail at much stuff.
00:48:35Yeah, step back.
00:48:37Dessert isn't usually my strength, but I've been trying to turn it into one.
00:48:42For this, I want to put myself out there and hopefully learn something.
00:48:46I'll just go check on the gelato.
00:48:50It's a bit hard, actually.
00:48:52It's more icy than I like it, that's all. It'll be fine.
00:48:58I cook a lot of savoury food, all different cultures.
00:49:00It's important for me to grow and just make myself uncomfortable, so I guess I'm doing that.
00:49:09Good consistency?
00:49:11Super light.
00:49:13Winning an apron's super important. Not as important as winning the trophy and the money, but it's the first step on the way there.
00:49:17Pretty happy with it. Yuzu Fluid Gel looks perfect. Consistency. The sponge looks good. Crumb tastes delicious.
00:49:24I think I've definitely done enough to get an apron.
00:49:27And we're done.
00:49:37That's how you want the trolley, all right? That's how you get the trolley.
00:49:40Hello, mate. Hello.
00:49:50You notice I'm dangerously good with trolleys?
00:49:54I was going to say, you look like a pro.
00:49:56Hi, I'm Mel. What's your name?
00:49:57Mel, I'm Ben. Lovely to meet you.
00:49:59Hi, Ben. Talk to me about this year that was. How was it for you?
00:50:02Yeah, it's been challenging for everyone, for sure.
00:50:04I used to fly for an airline. I've stood down indefinitely from flying.
00:50:07Wow.
00:50:09I'm not traditionally a dessert cook, but this year for me is all about kind of making myself uncomfortable and growing from that.
00:50:17Hello, hello.
00:50:18How are we?
00:50:19Good, mate, yeah?
00:50:20Very well, very well.
00:50:22Well, tell us about the dish.
00:50:24A yuzu gelato, matcha, white chocolate and milk crumb underneath.
00:50:28The yuzu fluid gel, and then we've got a matcha sponge here.
00:50:33So, I'm struggling hard with this dish.
00:50:46The first thing you said, you're not a dessert person, but you're given us a dessert.
00:50:50So, that's like a red flag for me straight away.
00:50:51The texture of the ice cream was...
00:50:52Yeah, it was awful.
00:50:53..was weird.
00:50:54I think you brought us a dish you thought we wanted to see.
00:50:55But we want to see you.
00:50:56I disagree with that.
00:50:57I disagree with that.
00:50:58You're not a dessert person, but you're given us a dessert.
00:50:59I'm struggling hard with this dish.
00:51:00The first thing you said, you're not a dessert person, but you're given us a dessert.
00:51:02So, that's like a red flag for me straight away.
00:51:06The texture of the ice cream was...
00:51:08Yeah, it was awful.
00:51:09..was weird.
00:51:10I think you brought us a dish you thought we wanted to see, but we want to see you.
00:51:24I disagree.
00:51:25I think you brought us a dish you thought we wanted to see, but we want to see you.
00:51:50I disagree.
00:51:51I think I brought a dish that speaks about a side of me that I'm just kind of meeting now, and I'm still discovering it.
00:52:03I could have easily cooked something that I've been cooking for years, you know, a slow braised dish or anything like that.
00:52:10But that's a big part of me.
00:52:11No, I would invite you to listen to us and to take that on and I don't mean it as a criticism, I mean it as this is potentially a great work in progress.
00:52:23But if this is your one shot for that thing over there, then show us who you are now, then we get to meet you as you continue to grow and become that person befitting of nailing this.
00:52:38I would like you to cook again.
00:52:42You're cooking again for me.
00:52:43Okay.
00:52:44Look, cooking again is not the end of the world.
00:52:47The MasterChef journey, you will have to cook again many times.
00:52:50Come back tomorrow and cook us something that you will nail.
00:52:54Bring us something that you'll nail.
00:52:56All right?
00:52:57Yeah, thank you.
00:52:58Thanks buddy.
00:52:59Appreciate it.
00:53:00Thanks guys.
00:53:02Cheers.
00:53:07Cooking again.
00:53:08Yeah.
00:53:09I got smashed actually.
00:53:11I probably didn't play to my strengths and you know, I'm excited to cook again tomorrow and hopefully bounce back so hopefully I can do it from that.
00:53:19Yeah.
00:53:20It was good fun though man.
00:53:21I had a great time honestly.
00:53:23Is that another apron?
00:53:24It's a cooking game.
00:53:25Woo!
00:53:26I think that's an incredible change for this year.
00:53:29Oh!
00:53:30Go Elise!
00:53:31Work that cake and up!
00:53:33Woo!
00:53:34Good.
00:53:35Perfect!
00:53:36Woo!
00:53:37Go Connor!
00:53:38Beautiful.
00:53:39We have this opportunity to cook from the heart twice.
00:53:43What's your name?
00:53:45Elise.
00:53:46Hello!
00:53:47So I've made a Sri Lankan king prawn curry.
00:53:51That's your star.
00:53:53The eggplant.
00:53:54Really delicious.
00:53:55But the coconut salmon, they're a little bit soft.
00:53:58Oh my god.
00:53:59I am gonna get you to cook again tomorrow.
00:54:02Going confident to the next round.
00:54:04So I'm Winona.
00:54:05I write a food blog.
00:54:06There's a lot.
00:54:07There's a lot.
00:54:08There's a lot.
00:54:09There's a lot.
00:54:10Oh they cook on that pork.
00:54:11Yum.
00:54:12Out of all those dishes that were on there and that beautiful pork that I've just seen.
00:54:18The thing for me is it's just a lemon tart.
00:54:20Okay.
00:54:21Okay.
00:54:22So I'm gonna ask you to cook again.
00:54:24Okay.
00:54:25I am Connor.
00:54:26I have so many dreams.
00:54:28I wanna open a sandwich shop called Sit Down Dora after my mum.
00:54:32And the back would be called Shut Up Mike after my dad.
00:54:35It'd be a hidden cocktail bar.
00:54:39Yeah.
00:54:40Take my money.
00:54:41I'm there.
00:54:42Yeah.
00:54:43Take my money.
00:54:44I'm there.
00:54:45I have a spanakopita.
00:54:46Great technique with Asian ingredients.
00:54:49Traditional verde.
00:54:51Really think about the harmony between cultures and flavours.
00:54:55Yeah.
00:54:56Because you could be onto something.
00:54:57We would love to see you cook again.
00:54:59Yeah definitely.
00:55:00I can't wait though.
00:55:01Yeah.
00:55:03Yeah.
00:55:04It's a no.
00:55:05It's not a no.
00:55:06It's a cook again.
00:55:07Cook again.
00:55:08Lovely though.
00:55:12I can see quite a few people coming back without an apron.
00:55:15Cook again tomorrow.
00:55:17But I'm not gonna let that throw me.
00:55:19Woo!
00:55:20Woo!
00:55:21Woo!
00:55:22Go Tom!
00:55:24I'm Tom.
00:55:25I'm 24.
00:55:26I'm from New South Wales.
00:55:27And I'm a law clerk.
00:55:28I think the way I'm gonna let myself stand out is I'm gonna let my food do the talking.
00:55:32I'm here to win the title.
00:55:33I'm like I don't want to just get in the top 24.
00:55:34I want to go the whole way and I want to take that trophy home with my name on it.
00:55:49I've spent the last five or six years studying at uni to get this law degree.
00:55:54I sort of had an epiphany that I really didn't want to be pursuing something that I didn't
00:55:59have a passion in.
00:56:03I'm gonna make a persimmon and sweet potato cake with a guava syrup and some fresh guava.
00:56:10I really love thinking about food in a creative way and coming up with new flavour combinations.
00:56:15Blackberry and tarragon tart.
00:56:17Sage and chocolate stracciatella ice cream.
00:56:22My food dream is to be a pastry chef at a really high class restaurant.
00:56:28But my palette is definitely out there.
00:56:33Look at that colour.
00:56:34It's really good.
00:56:35My audition dish is a product of my obsession with balance in food.
00:56:39I'm doing strawberry sorbet with a lemon granita, a basil diplomat cream, a basil oil,
00:56:44and a black pepper laced twill.
00:56:50Tom, this is your ten minute example, okay?
00:56:53I didn't think I'd be this frantic and exhausted.
00:56:58The lemon granita brings acidity and also freshness to the dish.
00:57:02Sorbet is looking amazing now.
00:57:05The pepperiness of the basil in the diplomat cream and in the basil
00:57:08oil helps bring out the sweetness of the strawberry sorbet.
00:57:11And the pepper in the black pepper laced twill pushes it right to the edge.
00:57:16So the twill has to be extremely thin to create little holes which creates the lace effect.
00:57:19And I've got to perfectly balance the amount of pepper that's in it so it doesn't overpower the rest of the dish.
00:57:23Ten, nine, eight, seven, six, five, four, three, two, one.
00:57:35You've nailed every single element, Tom.
00:57:40I'm totally exhausted and totally frazzled, but I'm so excited for the three judges to taste my dish.
00:57:45And if they have a palette similar to mine, I hope I'll be getting that A-proof.
00:57:48You're going to get that A-proof, Tom.
00:57:51Woo!
00:58:05I can't believe I'm in the MasterChef garden, but I am totally freaking out because the judges are about to eat my dish.
00:58:10My palate is quite out there.
00:58:15I'm using pepper, basil with strawberry, and lemon in a dessert.
00:58:19I just hope I've balanced this dish correctly.
00:58:22And it's enough to give me an apron.
00:58:27Come on down, my friend.
00:58:35What's your name?
00:58:36I'm Tom.
00:58:37Tom.
00:58:38Looks very interesting, mate.
00:58:50Roche of the day, perhaps?
00:58:57So what have you cooked for us today?
00:59:07I've got a strawberry sorbet with a lemon granita, a basil diplomat cream, a basil oil, and a black pepper lace twirl.
00:59:19Is that it?
00:59:20That's it.
00:59:21As far as the way it looks, that could be something that's in any restaurant around the country at the moment.
00:59:27Thanks, John.
00:59:28It's beautiful.
00:59:30The flavours sound fantastic together, for as long as they're balanced and in proportion.
00:59:35Yep.
00:59:38So what's the goal?
00:59:40My big passion is, like, French patisserie, but I also really love seafood.
00:59:44I love studying food, studying ingredients, studying dishes, studying cuisines, sort of sitting down, working out what I'm going to cook,
00:59:50how I'm going to cook it, how I'm going to put it together, what flavours I want, what textures I want, what techniques I want.
00:59:56And that gets me really excited.
00:59:58You sound like a thinker of food.
01:00:00All that remains is for us to eat it.
01:00:03Oh, thought you'd never ask.
01:00:04Never ask.
01:00:35Mate, with a dish like that, I'm telling you right now, you could win this competition.
01:00:44If that's anything to go by.
01:00:47So, I'm a yes, obviously.
01:00:49We need to kick it down the line.
01:00:51But I tell you now, that's one of the best desserts I've eaten this year.
01:00:56Thanks.
01:00:56Sure.
01:00:59Lemon granita, super refreshing, brought it all together.
01:01:03The negligent amount of black pepper on the 12, which was perfect for the strawberry.
01:01:08Utter purity of flavour.
01:01:11Distinct, cohesive, harmonious, triumphant.
01:01:16It is a yes from me.
01:01:20I'm jealous.
01:01:22Like, I'm actually jealous of you.
01:01:24It's a yes.
01:01:25Congratulations.
01:01:26I thought about this moment, visualised it, didn't think it would actually come real.
01:01:36It was so incredible, I'm elated.
01:01:39Ten out, ten all day long.
01:01:41The next Reynolds, the next Heston.
01:01:43Could be.
01:01:44There we go.
01:01:50Look at that.
01:01:55Go, go, go.
01:01:56I don't think I need to do any exercise later on tonight.
01:01:59I've got the pedometer on today, so I'm racking up steps.
01:02:02I don't want it to be on a boil, because it will cloud the stock.
01:02:10I'm Eric.
01:02:11I'm a medical student.
01:02:12Today's the day of the final exam.
01:02:15And I'm cooking here in MasterChef, so...
01:02:17Tell us about the dish.
01:02:19Ah, Hanani's chicken rice.
01:02:21I heard that this was your favourite dish.
01:02:23Oh, did you now?
01:02:27There's a sharpness and a herbal quality that I'm not used to.
01:02:32Because I don't coriander my broth.
01:02:35Oh, okay.
01:02:44When it's Grace, it's a game-changer.
01:02:49And this was Grace.
01:02:50Oh, thank you so much.
01:02:54You guys scared me.
01:02:55You're all blank.
01:02:57What's your name, mate?
01:03:04My name's Dan.
01:03:05Welcome, Dan.
01:03:07My take on a fried chicken taco.
01:03:10Taiwanese popcorn, five-spice fried chicken.
01:03:13My mum's Chinese.
01:03:14My husband, he's from Scotland.
01:03:16I love, like, fusing Scottish food as well with Chinese food,
01:03:19so I make, like, haggis bao buns and stuff like that.
01:03:22You do not.
01:03:22I do.
01:03:23For real.
01:03:23Get him on the phone.
01:03:24Hello.
01:03:25Hello, Paul.
01:03:26We just stood here with your husband.
01:03:29These tortillas.
01:03:30You've eaten them before, right?
01:03:32Yeah, I love it.
01:03:32It's amazing.
01:03:34Would you give him a yes?
01:03:37I'd give him an aye, actually.
01:03:39Of course you would.
01:03:41Oh, man!
01:03:42Oh, my God!
01:03:44Oh, my God!
01:03:45German dumpling dish.
01:03:46Both my parents are German.
01:03:48It speaks to my heritage, my background.
01:03:50What's it called?
01:03:51The German name is Schupfnudeln.
01:03:56Again?
01:03:58Schupfnudeln.
01:03:59I can hear from him.
01:04:00Sorry.
01:04:01Just once more.
01:04:03It's called Schupfnudeln.
01:04:07Schupfnudeln.
01:04:09There's another name.
01:04:10It's just finger dumplings.
01:04:11There we go.
01:04:11They're the shapes of fingers.
01:04:14It was technically perfect,
01:04:16but when you got a little bit of speck,
01:04:18it was a relief from how gutsy
01:04:20and super bold the sauce was.
01:04:23I can't fault it,
01:04:24so I can't say no.
01:04:28It's a yes.
01:04:35Yeah, man.
01:04:36You got it, man.
01:04:37You got it.
01:04:37I'm Max.
01:04:39I'm 29,
01:04:40and I'm an osteopath.
01:04:42Jeez, you're good with your hands, Max.
01:04:44Right, this does getting the osteo treatment.
01:04:47Getting an apron today,
01:04:48it would be the biggest thing.
01:04:49It would be absolutely huge to end today
01:04:51with an apron in my hands.
01:04:53You did it, brother.
01:04:54Stay, guys, stay.
01:04:57Hello.
01:04:58Welcome.
01:05:00With that big smile, mate,
01:05:01you pretty happy?
01:05:02Ooh.
01:05:03Yeah, I'm happy these ribs are not falling down.
01:05:06Ooh.
01:05:07And as I said that...
01:05:09It's OK, you saw it for the first.
01:05:12It's just how they fall.
01:05:14So I've got some Baharat lamb ribs
01:05:16with chunky breads.
01:05:18The ribs for me were a little hard
01:05:20to cleave away from the bone.
01:05:22I'd love to see what else you can do, though.
01:05:25That's a cook again for me.
01:05:27It's OK.
01:05:27I'll cook again.
01:05:28I'm happy to cook again.
01:05:28Thanks, Max.
01:05:29Thank you very much.
01:05:29Hey, you can't say cook again
01:05:35and then eat more.
01:05:37Pardon?
01:05:37I didn't not like it,
01:05:39but the bread was bloody good.
01:05:43I'll cook again.
01:05:45I'll cook again.
01:05:45Second time.
01:05:47It is great knowing that
01:05:49we won't be going home today.
01:05:51Yeah, no, no.
01:05:51It's all good.
01:05:52But I really hope to bring a lot of love
01:05:55to my food the first time around.
01:05:57Come on, Emma.
01:05:59Hi, I'm Kishwa.
01:06:01I'm 38 years old.
01:06:03I'm a mum of two
01:06:04and I'm from Oakley, Melbourne, Victoria.
01:06:07Was that too much information?
01:06:11Unfortunately, my family can't be here today,
01:06:14but my kids, my mum and dad,
01:06:16they're all cheering me on
01:06:18and they want to see a Bangladeshi dish.
01:06:20So what are you cooking?
01:06:21Today, I'm cooking some sardines
01:06:23with a green mango broth.
01:06:25Good, mate.
01:06:27Sounds young.
01:06:28Yeah, sounds good.
01:06:29Beautiful cleaning.
01:06:30And then I'm putting a dry rub spice on them.
01:06:33Oh, yes.
01:06:34And frying them.
01:06:35Oh, yes.
01:06:36My parents taught me all
01:06:40about these Bangladeshi flavours
01:06:42and how to use them,
01:06:43how to spice things.
01:06:44All of the techniques that I've used,
01:06:46it's all from my parents.
01:06:49I live here with mum, dad,
01:06:52hubby and my two kids,
01:06:53Mika and Serafina.
01:06:54We all live together
01:06:56and across three generations.
01:06:58It's a very, very busy, noisy house.
01:07:03One, two, three.
01:07:05Living on top of each other a little bit.
01:07:10And it's just more love.
01:07:13Teaching my own kids how to cook
01:07:14is just, it feels like full circle.
01:07:17Disgusting green.
01:07:20We're creating memories
01:07:22and learning recipes
01:07:24passed down to me
01:07:25from my parents
01:07:27and then their parents before me.
01:07:30Abu, if I get into MasterChef,
01:07:31I might become a better cook than you.
01:07:33Are you worried?
01:07:36I've really been wanting
01:07:37to put Bangladeshi food
01:07:39on the Australian food map.
01:07:43But something's always held me back.
01:07:52I can't imagine being away
01:07:55from my children
01:07:56on a very, very deep note.
01:08:00Yeah, I feel guilty.
01:08:04It's this mum guilt that I have
01:08:06that the whole world
01:08:08would fall apart if I left.
01:08:11I feel very selfish
01:08:12pursuing this dream.
01:08:14But they're so supportive
01:08:16and I know this means a lot to them.
01:08:18And they encourage me
01:08:19and they really have my back.
01:08:22I am doing this for my children.
01:08:25Ten years from now
01:08:26or 20 years from now,
01:08:28I might be able to create a legacy
01:08:30that I can leave behind for them.
01:08:33Come on, bring it over.
01:08:34Bring it over.
01:08:35Come on.
01:08:37Let's go, Kate.
01:08:39I'm just thinking about my family.
01:08:41I feel like I'm carrying
01:08:42all of them with me.
01:08:43Oh, yes.
01:08:44So, yep, I've got a lot of, like,
01:08:47weight on my shoulders
01:08:48to do this and do this properly.
01:08:51And I really, really want
01:08:54to make my family proud.
01:09:05I've never done anything
01:09:06like this before.
01:09:09I've only cooked for my family at home
01:09:11and my family really love my food.
01:09:15So, for me,
01:09:15it's a very, very personal thing.
01:09:18Coming here and cooking
01:09:20Bangladeshi food
01:09:21on this platform
01:09:22is very daunting.
01:09:25And I really hope
01:09:26that I can do my family proud.
01:09:28long walk.
01:09:39It is.
01:09:42What's your name?
01:09:43My name is Kishwa.
01:09:44Kishwa, lovely to meet you.
01:09:45Wow, that looks amazing.
01:09:50I'd love to get to know
01:09:50a bit about you.
01:09:51What's led you here?
01:09:53I'm mum to Mika and Serafina
01:09:55and Mika led me here.
01:09:58So, my son pretty much said,
01:10:00mum, you've got to apply this year.
01:10:02Wonderful.
01:10:02So, what's the dream here?
01:10:06It's really simple.
01:10:10Bangladeshi food
01:10:11isn't represented very much
01:10:13and it's sort of clumped in
01:10:15maybe with Indian food.
01:10:17And my parents
01:10:20are almost 70 years old
01:10:22but they're so passionate
01:10:24about holding on
01:10:25to what they left behind
01:10:27in Bangladesh.
01:10:28They'll still go to Dandenong Markets
01:10:30just to get some bitter gourd
01:10:31or to get some winter melon
01:10:33to cook with those vegetables.
01:10:35My ultimate food dream
01:10:36is to write a cookbook
01:10:38with Bangladeshi food
01:10:40and Bangladeshi flavours.
01:10:42If I don't do that
01:10:43for Mika and Serafina
01:10:44it's going to end with me.
01:10:47And I really want to pass that down.
01:10:51Sorry, Mel.
01:10:53I'm so sorry.
01:10:57It's a really beautiful dream.
01:10:59It's a very small dream.
01:11:03But also perhaps large as well, I think.
01:11:06So, guys, come on down
01:11:08and let's talk about the dish.
01:11:11I'm going to grab a tissue.
01:11:12You've made us all cry.
01:11:15This dish looks so beautiful.
01:11:17Would you please tell me about this dish?
01:11:18Sardines
01:11:21and a beetroot
01:11:24and blood orange.
01:11:25We call it a porthum.
01:11:28And I have a green mango broth.
01:11:30I'm really, really excited.
01:11:32That is one of the most delicious things
01:12:01that I've eaten
01:12:02that I've eaten
01:12:02this year.
01:12:06It is.
01:12:09At its very heart
01:12:11I imagine a peasant dish.
01:12:13Yeah.
01:12:14The food of my people
01:12:16is peasants.
01:12:18In Italy or Scotland
01:12:19I can relate to that dish.
01:12:21and I want to see more of it.
01:12:25It's a yes for me.
01:12:31Where have you been?
01:12:33Like, seriously?
01:12:35Just at home.
01:12:36Yeah.
01:12:37You have been mastering your craft
01:12:48and I thank you.
01:12:51I went in and around
01:12:52and had broth and lentils
01:12:53and beetroot first.
01:12:55But then when you get the fish
01:12:57and it's fatty and oily
01:12:59everything starts to sink.
01:13:01This is a yes for me.
01:13:04Thanks, Andy.
01:13:06Kishwa,
01:13:06this is testament
01:13:07to the fact
01:13:08that simple food
01:13:09you have nowhere
01:13:11to hide with it
01:13:12and it can be
01:13:13the best
01:13:14and most triumphant
01:13:16in the world.
01:13:18All the elements
01:13:19on the dish
01:13:19were perfect.
01:13:21So I can give you this.
01:13:24We are so excited
01:13:25to see where you go.
01:13:28Thanks, Melissa.
01:13:29Thanks, Andy.
01:13:30I'm so humbled.
01:13:31Like, thank you so much.
01:13:33Go call your family.
01:13:34Get out of here.
01:13:35Congratulations.
01:13:37You're into the top 24.
01:13:40What a dish.
01:13:42What a lady too.
01:13:44Man.
01:13:45Food is emotional.
01:13:46I love that.
01:13:47I loved watching her feel it
01:13:49because we felt it with her.
01:13:51And isn't that
01:13:52the magic of this place?
01:13:54Yeah.
01:13:56Hi.
01:13:57I just went and met
01:13:59the judges.
01:14:01They're really amazing.
01:14:03Oh, they gave me this.
01:14:06Yay!
01:14:11Yay!
01:14:19My kids,
01:14:20I think they might be
01:14:21jumping on the couches
01:14:22right now.
01:14:23Enjoy another taste
01:14:36of MasterChef
01:14:36with full masterclasses,
01:14:38best bits
01:14:38and delicious exclusives
01:14:40at
01:14:40template.com.au
01:14:42slash
01:14:42masterchef.
01:14:46Beautiful.
01:14:50Come on, Trent.
01:14:50Come on, man.
01:14:51Come on, man.
01:14:51Come on, man.
01:14:52Go, Trent.
01:14:52Oh, my gosh.
01:14:53I'm Trent.
01:14:54I'm going to get an apron.
01:14:55Speak into the universe.
01:14:57See it, dream it, believe it.
01:14:58I am building a
01:14:59life-size sculpture
01:15:00of myself
01:15:01out of cheesecake.
01:15:04But there's so many
01:15:05good cooks.
01:15:06So the ice cream's
01:15:06are tahini-based ice cream.
01:15:08Yeah, it's like a sesame,
01:15:09like you get that sesame
01:15:10flavour out of it.
01:15:11Oh, I love it.
01:15:12Beautiful, man.
01:15:13The thing about my dish
01:15:15is that it looks pretty,
01:15:16but I hope that
01:15:17it tastes amazing.
01:15:19Oh, my God,
01:15:19I'm freaking out.
01:15:21I'm in front of you
01:15:22and I don't even know
01:15:23what to say.
01:15:23I'm, like, shaking
01:15:24like a chihuahua.
01:15:26This is my
01:15:27coral reef
01:15:29coconut crumb.
01:15:30There's a desert
01:15:31lime cheesecake.
01:15:32The visual impact
01:15:33was incredible.
01:15:35Is there a buck coming?
01:15:38But I loved
01:15:39the flavour,
01:15:40the differences
01:15:41of textures there,
01:15:42the richness
01:15:42of the cheesecake.
01:15:43So, yeah,
01:15:44it's a yes for me.
01:15:46Yes!
01:15:46Oh, my God.
01:15:48Woo!
01:15:51Come on, come on.
01:15:52Come on.
01:15:54My name's Sabina
01:15:55and I'm all the way
01:15:56from Tassie.
01:15:57Please don't have
01:15:58any bone here.
01:15:59My dish is called
01:16:01Flathead in the Sand.
01:16:02Pan-fried flathead
01:16:03with a beurre blanc
01:16:04and then a daikon
01:16:05and fennel quick pickle.
01:16:09Why MasterChef?
01:16:10Because I've just
01:16:11watched it my whole life.
01:16:12I've got my book here
01:16:13actually that Julie
01:16:14signed when I met her
01:16:15when I was 10.
01:16:16Oh, no.
01:16:18A bone.
01:16:22Only joking.
01:16:23Oh, my God.
01:16:25I'm going to write
01:16:26my answer
01:16:28in your book.
01:16:29Simple.
01:16:29It's beautiful.
01:16:30Can't wait to try more.
01:16:32A yes!
01:16:33A yes!
01:16:34And a yes!
01:16:35Well done, Sabina.
01:16:37Well done.
01:16:41You're a bit emotional.
01:16:44A bit teary.
01:16:45Yeah.
01:16:46Teary?
01:16:46Yeah.
01:16:46That's awesome.
01:16:47My name's Amir.
01:16:48I have a Middle Eastern Knaufa, some tahini and molasses ice cream.
01:16:53I've been married for a year and a half now.
01:16:55I was looking at building my family, left my work in construction.
01:16:59I put a lot on the line for this.
01:17:05Everything about you, it screams, just give him an apron.
01:17:09And then I try the ice cream and I'll give you an apron on that.
01:17:15And it's not just perfect by itself,
01:17:17it's the perfect foil for that rose water.
01:17:20It's extraordinary.
01:17:22Well done, buddy.
01:17:24And welcome to the MasterChef family.
01:17:30To transform someone's life, to tease open this love of food,
01:17:34is why this competition exists.
01:17:37When I see people coming through with an apron,
01:17:39I'm very, very happy for them.
01:17:43But now I need to think about my dish and get one of my own.
01:17:47My name's Manoli, I'm 34 years old.
01:17:50I'm from Darwin and I'm cooking Sri Lankan curries.
01:17:55You don't know, I'll smash that crick up.
01:17:58Yes.
01:17:59All right.
01:18:00I've got a lot of elements because I'm serving six dishes to the judges today.
01:18:03Wow.
01:18:06Is the kiwifruit like your pickle, your sour dish?
01:18:09Yeah, exactly.
01:18:11She's done a chicken curry, an eggplant curry, a kiwifruit curry,
01:18:16a little salad, and a rice.
01:18:21Oh, and Semba.
01:18:23An absolute feast.
01:18:25Yeah.
01:18:25There are so many dishes flying around.
01:18:29It's crazy to think that four years ago,
01:18:31I wouldn't have even dreamed of attempting a dish like this.
01:18:34In 2017, I was diagnosed with stage 3A breast cancer.
01:18:43It's freezing.
01:18:45I went immediately into chemotherapy.
01:18:48I had surgery and then went into radiotherapy.
01:18:52Going through cancer treatment, I lost that sense of taste.
01:18:55I couldn't even eat my mum's curries.
01:19:01Yeah, it's coming past to you.
01:19:03Food and cooking has always brought me so much joy.
01:19:07So it was really scary to think that
01:19:10everything that I put my heart and soul into,
01:19:19like I wouldn't be able to do it anymore.
01:19:25After chemo, it took about a year for my taste buds
01:19:28to start returning back.
01:19:31I was learning to love dishes,
01:19:35learn the nuances of flavours all over again.
01:19:39It was amazing.
01:19:41Oh, yum.
01:19:42Now, I have a love of food and an appreciation of food
01:19:46and an understanding of food that I never had before.
01:19:50Overcoming breast cancer,
01:19:51I learnt to just love myself completely to bits.
01:19:56Like, life is too short.
01:19:58Work it. Have a good.
01:19:59I realised that I didn't want to be doing anything else.
01:20:03I want to be cooking.
01:20:06Forever.
01:20:08That's it.
01:20:09Awesome.
01:20:11Everything that you need for, like, a Sri Lankan dinner,
01:20:14she has done.
01:20:15She's achieved more in 75 minutes
01:20:17than I have in my whole life.
01:20:18The Coke Mac Sun Bowl definitely has a kick to it,
01:20:21so it's going to wake up the judges.
01:20:22Nine, eight, seven, six, five, four, three, two, one.
01:20:31Yeah!
01:20:36My face feels like it can't smile any harder,
01:20:40but I'm also so nervous.
01:20:42It's definitely a risky move doing six dishes today,
01:20:45tasting and balancing all these flavours.
01:20:47But I really hope the judges love it because I want that apron.
01:20:51Thank you, everyone.
01:21:03Hello.
01:21:08Hi.
01:21:10Ooh.
01:21:11Is that trolley heavy with importance?
01:21:13You're telling me?
01:21:14Wow, please don't drop it, look at that. Hi, how are you? I'm really good Mel, how are you? Good, thank you.
01:21:30My name's Manoli and I'm from Darwin. I absolutely love Darwin, it's such an
01:21:34incredible place. Would you like to introduce your dish please? I have three
01:21:40the Sri Lankan carries that I really love to eat which is a chicken curry, an eggplant,
01:21:45brinjal curry and a kiwi curry with a coconut sambal and a tomato and onion salad.
01:21:55Hungry? Very. Come on down and have a look at this, it looks amazing.
01:22:02How are you doing? Yeah really good, hey Jock, how are you? Hey Andy. Yeah good, really good.
01:22:09It looks phenomenal. So I'm just gonna heat up some banana leaves. Tell me, what do you do?
01:22:15So my background's in chemical engineering but I lead a portfolio of engineering projects now
01:22:21so I manage a large team in the Northern Territory. You've done so well in your career
01:22:26but you kind of, you're drawn over here, I can see it's written all over you. Yeah. Why now?
01:22:31I went through a pretty, pretty hectic life experience. I went through breast cancer.
01:22:40I actually lost my sense of taste when you go through that. You know, are you okay health-wise now?
01:22:48Yeah, yep, yep. It really put a lot of things into perspective for me. Gaining that sense of taste back again,
01:22:56learning to love flavours and I realised that I just want to spend all my effort that I put into my career into food.
01:23:05I think that's absolutely incredible and very admirable so shall we taste? Yeah.
01:23:13It looks unreal. Oh, thanks everyone. Is this a big moment for you? Yeah, it totally is.
01:23:22It's... This is just what I eat at home.
01:23:52It's a dangerous move, bringing up six different things. It's a risk, right?
01:24:17You bring up one dish, it's either good or it's bad. You bring up six dishes,
01:24:25four can be great, two can light it down.
01:24:30But for me, it was all delicious. Every single one of them. Perfectly cooked rice.
01:24:40It's a belting kiwi curry that I would eat all day long. Deliciously cooked chicken with a depth of flavour in that sauce that is magnificent.
01:24:54Your eggplant has got the right amount of bitterness, the right amount of heat from the chillies.
01:24:58You know, and this guy here, the coconut, yes, the dried fish.
01:25:02Oh, happy days. I'm back in Sri Lanka.
01:25:06It's a huge yes. Well done.
01:25:09Oh, thanks.
01:25:10What about you guys?
01:25:12I've got probably one word and it's perfect.
01:25:18I can't fault anything. This is why this competition exists.
01:25:24To bring up those six dishes on your very first cook is unbelievable.
01:25:31That is a special, special meal. It's a yes from me. Well done.
01:25:36Oh, I'm speechless.
01:25:39If you can continue to show the world what you can do like this, then you have a place in food.
01:25:54So it is the biggest yes from me.
01:25:57Oh, welcome.
01:25:59Oh my God.
01:26:03Oh my God.
01:26:05Oh my God.
01:26:07What's going on?
01:26:08Oh.
01:26:09Hi.
01:26:10See you.
01:26:13Wow.
01:26:16Wow.
01:26:17Wow.
01:26:18Wow.
01:26:19Wow.
01:26:20Wow.
01:26:21Wow.
01:26:22Wow.
01:26:23Wow.
01:26:24Wow.
01:26:26Wow.
01:26:27Wow.
01:26:28Wow.
01:26:29Wow.
01:26:30Wow.
01:26:31Wow.
01:26:33I don't know about you guys, but did you think it was going to be this good?
01:26:36I had hoped they'd be great, but they'd be great.
01:26:39Isn't that awesome?
01:26:40So good.
01:26:41Oh my God.
01:26:43The season is looking good.
01:26:45I'm excited.
01:26:46Yeah.
01:26:47Cloud nine.
01:26:48Wow.
01:26:52Next time on MasterChef Australia, 16 hopefuls.
01:26:56There's so much that's in store for this season.
01:26:59I want to be a part of it.
01:27:00Battle it out for the five remaining aprons.
01:27:03Today is my last chance to get an apron.
01:27:06I'm super, super nervous.
01:27:08Who will deliver a dish worthy of the top 24 and begin their MasterChef journey?
01:27:15You are top 24 MasterChef 2021.
01:27:16You are top 24 MasterChef 2021.
01:27:17You are top 24 MasterChef 2021.
01:27:18I want to be very happy.
01:27:19I want to be very happy, but.
01:27:20I want to be happy with that.
01:27:21I want to be happy with that.
01:27:22I want to be happy with that.
01:27:23You're gotta be happy with that.
01:27:24Everyone is now in the past this year.
01:27:25You're ready to be happy with that.
01:27:26No, not bad.
01:27:27All you need to be happy with that.
01:27:28Oh, yeah.
01:27:29The rest of the last year, 2021.
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