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00:00:02Hi, my name is Tim. I'm a home cook, cook for my family, and I'm going to do a bit
00:00:08of butter
00:00:08chicken, the way I kind of do it as a home cook. So I'm going to make it up as
00:00:13I go. I'm going to
00:00:14use some fresh garlic, some fresh ginger. The way Australians learn about and share food. The balance
00:00:21of flavors here is incredible. Has changed. I'm making pork dumplings, which is probably one of
00:00:28the first dishes I remember making with my mum. Leading to an explosion. To me, food is more than
00:00:34just what's on the plate. Of passionate home cooks. I really love the joy that I can bring to others
00:00:39through my food. Wanting to be. The oodles of noodles. The new superstars of food.
00:00:49Welcome to the MasterChef kitchen. We've scoured the country. Let's go. For the best home cooks
00:00:56who'll now compete for a spot in the world's greatest cooking competition. You won one of
00:01:03these. You better hustle. I won the apron like crazy. This new batch of MasterChef hopefuls
00:01:09will be inspired by culinary legend. Rich Star. Snuggy Bear. Sanji Papaw. Turner Stone. What a nice
00:01:20welcome. The most exciting viral food creators. These are my viral fruit dessert. Today I'm going to show
00:01:28you guys how to make the OG dim sum. Hey babe, what do you want for breakfast? Oh my god!
00:01:35No, you're joking.
00:01:36Any cooks? The cooking will reach new heights. I've never had anything like that. It's a phenomenal dish.
00:01:45That is dynamite. This is probably the best I have so far in my life. I am blown away. The
00:01:53creativity
00:01:54shown in this plate of food is off the charts. And... The MasterChef babies are here, everyone!
00:02:01With the biggest guests. Music and food are all things that feed the soul.
00:02:06Robert Owen, everybody! This is such a great come true. Ever. The Duchess of Sussex, Megan Barker!
00:02:23I am rubbing my temples because I can't understand how this is so good. Here we go.
00:02:49Oh my goodness!
00:02:53Oh my goodness!
00:03:06I have dragged a walking into this garden for 17 years from Series 1, Episode 1. And now I'm here.
00:03:15Oh my goodness! It is amazing. I'm journaling it. I'm never going to forget this day.
00:03:21Oh my goodness! This is sick! Dude, it's wild.
00:03:27Hey, techno-ole, it's a lot. It's a lot, man. Like, we're actually here.
00:03:31I'm just in awe, like, such an out-of-body experience.
00:03:35Happy to see you there. Look at the hem up there. I know.
00:03:39And I'm ready to push myself to the limit to get one of those aprons. I really want this.
00:03:47I am feeling so excited. I have to remind myself to walk because my legs are like jelly.
00:03:54There are so many other people. What are we doing? Where are the judges? What's going on?
00:04:00And all of a sudden, this projection goes onto MasterChef Kitchen Building.
00:04:22What's your name? Uh, Reynold. Reynold? Yes.
00:04:25Oh, my God. My name's Manali and I'm from Darwin.
00:04:30Hey, guys. My name's Brendan.
00:04:31What's your name? My name is Kishwa.
00:04:33I'm Reece. I'm Mindy. I'm a physiotherapist.
00:04:35Oh, my God.
00:04:38All of these super familiar faces popping up.
00:04:41Matt Sinclair, Reynold, Reece, and I'm just thinking they have all been standing where I'm standing today.
00:04:48And it is just the most insane feeling.
00:04:51How much do you really want this?
00:04:54Um, I've given up everything for this.
00:04:57I'm here because I really want to be.
00:05:00Food's always been number one. I've always been.
00:05:06My biggest passion is special.
00:05:14That's really bad.
00:05:17Welcome to the top 24.
00:05:19If I can relate to that dish and I want to see more of it, it's a yes from me.
00:05:25Where have you been?
00:05:27Like, seriously.
00:05:30It's too tight.
00:05:31Aww.
00:05:32We see some of our favourite contestants exactly in the same position where we are all nervous,
00:05:37all excited, all trying to get that apron.
00:05:40Yes!
00:05:41Yes!
00:05:42Yes!
00:05:44I'm so excited.
00:05:46Can I have my apron, please?
00:05:48Justine.
00:05:49Brilliant stuff.
00:05:51Marion is the voice right through!
00:05:55Andre.
00:05:56Great job.
00:05:57Sarah.
00:05:59Sarah.
00:06:00Sarah.
00:06:00Hey! Hey! Hey! Hey! Hey! Hey!
00:06:03Hey! Hey!
00:06:03Congratulations.
00:06:04Come on.
00:06:06You are going to be a superstar.
00:06:18The tears have started rolling down my eyes.
00:06:23It's so inspirational.
00:06:26It's made me realise it's my time to get an apron.
00:06:30That's crazy.
00:06:31And I'm going to give it my best shot.
00:06:35Here we go!
00:06:40Here we go!
00:06:43Here we go!
00:06:44Come on, please.
00:06:49How inspiring was that?
00:06:52Amazing.
00:06:52Huh?
00:06:53Amazing.
00:06:54And guess what?
00:06:55None of those cooks have won the competition.
00:06:58Oh, he's so surprised!
00:07:03I'm proof that you don't have to win MasterChef to make your dreams come true.
00:07:08Yay!
00:07:09All you have to do is get your hands on one of these.
00:07:13Yeah!
00:07:18All MasterChef dreams start with a white apron.
00:07:22These auditions are the biggest opportunity you'll have to make your dreams become reality.
00:07:31You all have what it takes to be the new superstars of food.
00:07:36Yeah!
00:07:41And if it hasn't dawned on you yet, one of you will win the title of MasterChef Australia 2026!
00:07:54You'll take home a life-changing prize of $250,000.
00:08:01And get your name on the MasterChef Trophy.
00:08:04Oh!
00:08:06Before we go any further, we'd like to acknowledge the traditional owners of the land upon which this competition takes
00:08:13place.
00:08:14And pay our respects to the elders past and present.
00:08:18This is a land that has always been rich in food and culture.
00:08:23So please, take that as inspiration in this kitchen.
00:08:29Guys, we cannot wait to test your food.
00:08:33We are going to over you like mini magnets.
00:08:37And smell, taste, assess you.
00:08:41But we're going to get the best of you.
00:08:43Good luck.
00:08:44For these auditions, we are going to split you straight down the middle into two groups of 20.
00:08:52So, if you're on like that side of the Vespa, get on that side of the Vespa.
00:08:56You're on that side of the Vespa, get on that side of the Vespa.
00:09:00Nailed it.
00:09:01All right.
00:09:04What was our little toodle-oo?
00:09:07So, you're group one.
00:09:10And you guys are group two.
00:09:12Everyone's eyeing each other off now, aren't they?
00:09:15Just got a bit real.
00:09:18All right, group one, get ready.
00:09:20You're cooking first.
00:09:22Okay.
00:09:23Group two, you'll be cheering them on from the gantry.
00:09:27All righty!
00:09:29Follow us.
00:09:29Come on!
00:09:32Oh, my God.
00:09:33Oh, my God.
00:09:34Oh, my God.
00:09:34Oh, my God.
00:09:34Oh, my God, crazy.
00:09:36Take it easy.
00:09:45Oh, my God.
00:09:46We're going in.
00:09:47We're going in.
00:09:47We're going in.
00:09:48Oh, my God.
00:09:57Mine's just spinning as I walk into the kitchen, seeing the judges, the aprons and the trophy.
00:10:07It's like okay this is real now like I've got to prove myself, I've got to cook, I've
00:10:15got to put my best foot forward.
00:10:20Wow, what do you think of this kitchen?
00:10:31Lydia, do you want the tissue?
00:10:35You feel emotional already?
00:10:37You're okay.
00:10:39I'm menopausal.
00:10:45Oh, this is going to be a wild ride.
00:10:50How do you feel?
00:10:52It's just something I've never imagined would happen and it's happened.
00:10:57It's great.
00:10:59Excellent.
00:11:00The same for us.
00:11:01We're that close to cry too by the way.
00:11:05How about you Aaron?
00:11:07Were you just looking at the trophy?
00:11:10Yeah.
00:11:11There you were.
00:11:12Oz on the prize.
00:11:14I like it.
00:11:15Oz on the prize.
00:11:16You've got to get one of those before you can get that.
00:11:20What brought you here?
00:11:24My partner actually.
00:11:26Yeah?
00:11:26Yeah.
00:11:27So she helped me find what I was good at when I was really lost and didn't know what
00:11:33to do.
00:11:34And if it weren't for her I wouldn't have applied at all.
00:11:37I just, I can't, I wouldn't be here without her.
00:11:39So.
00:11:39And what is that?
00:11:40What do you want to do in life?
00:11:41Yeah, I just want to be a great chef and just.
00:11:43You want to be a chef?
00:11:44Yeah.
00:11:45Yes!
00:11:47Yes!
00:11:48I just want to make food my life, that's it.
00:11:50Nice.
00:11:50It's all down to hard work now.
00:11:52Good luck.
00:11:53We have got a good bunch on our hands, haven't we?
00:11:56I know.
00:11:57This is just half of them.
00:12:01You've all come here with big dreams and we want you to show us your dream.
00:12:07On a plate.
00:12:09We're giving you 90 minutes to cook your way into this competition.
00:12:14The pantry is open and all the equipment you could possibly need is on the shelves.
00:12:20This needs to be the best dish you've ever cooked.
00:12:25Because.
00:12:27Tonight.
00:12:29We are giving away 10 white aprons.
00:12:36Oh, that was, that was a nervous clap.
00:12:41With 20 of you cooking, you only have a 50-50 shot.
00:12:49Right.
00:12:50Are you ready?
00:12:51Yes!
00:12:53Your 90-minute start.
00:12:55Now!
00:12:56Good job!
00:13:02Oh my god!
00:13:04Oh my god!
00:13:04Oh my god!
00:13:04Oh my god!
00:13:05Oh my god!
00:13:05First time in there must be like, oh, sorry.
00:13:08Oh, oh!
00:13:09Sorry.
00:13:09It's chaos.
00:13:11Traffic jam indeed.
00:13:12It's almost like a stampede of human beings.
00:13:14Ooh.
00:13:15Excuse me.
00:13:16Behind.
00:13:16And I'm not wanting to be the one that gets squashed.
00:13:19So I'm trying to navigate my way through all of these people who are feeling just as excited
00:13:24as I am.
00:13:26Oh my goodness.
00:13:27Look at this.
00:13:28This is incredible.
00:13:30They've got every spice you could ever imagine.
00:13:33They've got every oil you could ever imagine.
00:13:36The fruit and veg section.
00:13:37It's looking beautiful.
00:13:39Parsley?
00:13:40Uh, yeah.
00:13:41I see a beautiful West Australian marron.
00:13:45Straight away I'm thinking, I'm getting that thing first.
00:13:48Have you gone for the marron?
00:13:50Yes, sir.
00:13:51Someone lives a pretty bloody good life.
00:13:58This is crazy.
00:14:02Ooh, I'm half.
00:14:05Oh, we are back, baby.
00:14:07This is epic.
00:14:08I know.
00:14:09It's so electric in here right now.
00:14:12It was just such a, like, raw fear.
00:14:15Yeah.
00:14:15Yeah.
00:14:16Remember it?
00:14:16I remember it vividly, but I feel like here you get a chance to feed off everyone's energy.
00:14:21They are cooking their dream dish, so it's a bit of an open slider here.
00:14:26But you just feed off this, right?
00:14:27Yeah.
00:14:28It is a total baptism by fire, though, because none of these guys have ever been in this space.
00:14:33And it's intimidating.
00:14:34Yeah.
00:14:35Yeah, it is.
00:14:36You know what I love the most is the fact that you can feel it's like a culinary rendezvous.
00:14:41And all of them have chosen a dish and prepare themselves.
00:14:45And that dish, man, allows them to get a white apron.
00:14:50Yes.
00:14:50And it's only ten of them.
00:14:51Yeah.
00:14:52So when you think, the pressure is really on.
00:14:55John Christophe.
00:14:56I feel like time with Michelle and the kids has done you well, because you look 100% more hot.
00:15:02What's happening?
00:15:04He was hot before.
00:15:05It's all that heavy water starting to work.
00:15:07It's magic.
00:15:08How do you say...
00:15:10Oui.
00:15:11Po?
00:15:12You are po.
00:15:14Huh?
00:15:14No.
00:15:15No.
00:15:15Okay.
00:15:16Can we focus on the food, please?
00:15:19Let's go.
00:15:20I'm feeling your boss.
00:15:29Just downright excited to be doing this.
00:15:31I can't.
00:15:32I can't put words to it.
00:15:34It's crazy.
00:15:36I am...
00:15:37Do you need to know the truthful age or the age that I tell people?
00:15:42Garlic.
00:15:43Garlic.
00:15:44But I'll bugger it.
00:15:46I'll tell the truth.
00:15:47I am 58.
00:15:49Hi.
00:15:49I'm Lydia.
00:15:52Continue, continue.
00:15:54I'm going to show you around my domain.
00:15:58This is my kitchen.
00:15:59This is where the magic happens.
00:16:00This is my happy place.
00:16:02I'll show you my pantry.
00:16:03It is a mess.
00:16:03And it may look like it's just chaos.
00:16:06But it's my personal organised chaos.
00:16:09I got married quite young.
00:16:11Look, I really couldn't be luckier.
00:16:13As much as I sook about him all the time, he really is very, very supportive.
00:16:19My very, very first cookbook.
00:16:21When I first got married at 19 years old.
00:16:25And still best chocolate mousse recipe ever.
00:16:28When I first got married, I didn't know how to cook.
00:16:32So I really had to learn fast.
00:16:34And I taught myself.
00:16:36I've been cooking three meals a day for 40 years.
00:16:39Yum.
00:16:40I think I've improved from boiling an egg.
00:16:45I have a Greek background, but I love cooking everything.
00:16:48Because I love to eat it all.
00:16:50I've dabbled in cooking it all as well.
00:16:54I love hosting big parties.
00:16:57I love having my table full of food and colour.
00:17:00It's all about the lamb.
00:17:02It's all about the big table.
00:17:04It's all about getting together.
00:17:06I just love feeding people.
00:17:08Shh.
00:17:08I like it because it makes me feel good.
00:17:11It's really bad.
00:17:12Strike that.
00:17:16Absolutely no way am I letting my age be a barrier.
00:17:20If anything, I bring wisdom and I bring experience.
00:17:23And I wouldn't be here if I didn't think I could do this.
00:17:28Lydia.
00:17:29How are you?
00:17:30Hi.
00:17:30How are you?
00:17:31How's it all working out?
00:17:32I've already broken my first piece of equipment.
00:17:34Ah, it's okay.
00:17:35Take it out of your winnings at the end of the time.
00:17:37Yes.
00:17:38I like it.
00:17:39I like it.
00:17:40So tell us, what about this monster there?
00:17:42This monster is some braised octopus.
00:17:45Yeah baby.
00:17:46Look at this.
00:17:47Braised potatoes and leeks and a yoghurt dill sauce.
00:17:52How come this dish is like your dream dish?
00:17:56Octopus, well it's a dream because it just reminds me of holidays.
00:17:59It's how I also like to eat.
00:18:01So it's the style of business I'd like to develop.
00:18:05So tasty share plate food but on a casual vibe.
00:18:09This is the music.
00:18:10It starts with the octopus in there and then hopefully gets you one of those white aprons
00:18:15up there.
00:18:16I want you to love yourself.
00:18:17Go Lydia.
00:18:18Go Lydia.
00:18:18It's been lovely.
00:18:21Oh Jean-Christophe, you're so lovely.
00:18:25Very handsome.
00:18:27Ah, yeah.
00:18:28I do like the new look.
00:18:31Definitely.
00:18:32Let's milk you.
00:18:33Thank you Jean-Christophe.
00:18:35So I would like that white apron.
00:18:38White looks good on me, I'm thinking.
00:18:42Okay.
00:18:43Oh, that was so helpful.
00:18:46Come on guys, you got this.
00:18:50I'm just trying to remember how to cook at this point.
00:18:54My emotions are all over the show but I'm so excited.
00:18:57Tonight I am cooking Brit's balanced cow soy.
00:19:01It is a northern Thai curry with a little swing.
00:19:05So it's my healthier version.
00:19:07Today I'm making my mouth-watering chicken and prawn ma la dumplings.
00:19:14It's gonna have a chicken fat chili oil with a lot of spices in it.
00:19:19Dumplings, it's all relying on like the heart.
00:19:21So everything I cook is heart and soul goes into the dumpling.
00:19:25There's a lot of energy and excitement in here today.
00:19:27So just wanna channel it all into the dish and make the best dish ever.
00:19:32I am making a mango and rose paludah.
00:19:35It is a traditional Indian dessert.
00:19:38I absolutely want the apron.
00:19:39It would be a dream come true.
00:19:41I can't wait to get my hands on one.
00:19:45Hefty boy.
00:19:47I'm freaking out right now.
00:19:48I can't believe I'm here.
00:19:50It's actually insane.
00:19:51My fingers are like shaking.
00:19:53I'm like trying to get it all together but still it's hard to fathom and put into words man.
00:19:58I'm feeling absolutely electric.
00:20:01I can feel the energy pulsing through every part of my body.
00:20:05My fingertips are literally tingling just from the sight of everything around me.
00:20:10And I'm so geared up to go.
00:20:14I'm making a cured kingfish and an ajo banco style sauce.
00:20:18So it's an almond sauce.
00:20:20Kind of Spanish inspired.
00:20:22Couple of garnishes and seaweed crisp and chili oil as well.
00:20:25I feel like it's a representation of me on a plate.
00:20:28I'm an immigrant and I'm just a mishmash of all different cultures and different tastes.
00:20:32And that's just me on a plate.
00:20:34Yeah.
00:20:35I'm in my 30s now.
00:20:37But I'm still discovering who I am.
00:20:40And discovering what to do with life.
00:20:45When I'm cooking I can express myself quite easily.
00:20:49But also have a creative outlet.
00:20:55My girlfriend she saw something in me that I didn't see in myself.
00:21:00And she said that I had to share my food with the world.
00:21:06So I started sharing my cooking on social media.
00:21:10And it just, yeah, had a great response.
00:21:15I'm not an artist.
00:21:16I don't draw.
00:21:17I don't paint.
00:21:18I don't write poems.
00:21:19But with food I find there's a certain ease to it.
00:21:24So I don't have a million followers.
00:21:26But I've inspired people to start cooking.
00:21:29And that's, I just, I love it.
00:21:31It's an amazing feeling.
00:21:35I don't just want to be a chef.
00:21:37I want to be a great chef.
00:21:39One of the standout chefs recognised around the world.
00:21:45The only thing you need to do is just get one of the aprons.
00:21:51That's all that matters.
00:22:06This is where you guys are my best backup dancers possible.
00:22:11Hopefully this is the first of many cooks in this kitchen.
00:22:1560 minutes to go!
00:22:22You got this!
00:22:25Oh my goodness, we're here.
00:22:27What's happening?
00:22:28Today I'm really nervous because I'm in a foreign environment.
00:22:31I'm under some serious time pressure.
00:22:35Come on Luke!
00:22:36There's ten aprons there.
00:22:38And if I want one of them, I need to make sure I deliver a beautiful dish.
00:22:43I think 100% people are going to underestimate me.
00:22:46I think they're definitely going to be looking at me thinking like,
00:22:49who's this 19-year-old.
00:22:51He's a bit naive.
00:22:52He's a bit risky.
00:22:54But I've been obsessed with food for as long as I can remember.
00:22:58Growing up, Dad was always a big gardener.
00:23:01And I used to always love taking the produce he would grow
00:23:05to put together a delicious meal.
00:23:08We've recently just got six chickens.
00:23:10That was pretty awesome.
00:23:12Chris Hemsworth.
00:23:13Eggie Maguire.
00:23:14Eggs Benedict Cumberbatch.
00:23:16If you're wondering why I'm so obsessed with these guys,
00:23:18because it's about the closest thing I've ever gotten
00:23:19to picking up a chick before.
00:23:22I've got the energy.
00:23:23I think I have the skills.
00:23:25And I'm ready to give it everything I've got.
00:23:26One thing about MasterChef I've been so inspired seeing
00:23:30is that everyone who goes on,
00:23:31I've turned from just everyday cooks to really food superstars.
00:23:36And it's a bit cheeky to say it,
00:23:37but that's what I'm hoping will happen with me.
00:23:40Today I'm cooking my potato gnocchi
00:23:42with some fresh West Australian marin.
00:23:45Yeah, should be great.
00:23:45Should be delicious.
00:23:47Smelling good, Luke.
00:23:49With the marin, I'm going to do kind of old-fashioned.
00:23:53This is how my dad taught me.
00:23:55I'm going to pop it in some boiling water
00:23:57and then shock it in an ice bath.
00:24:00It's coming together.
00:24:02And then I'm going to have that spicy, creamy, rich tamale-y sauce.
00:24:07And I'm going to have a hint of acidity with a nice basil oil
00:24:11and bring that all together with the soft, pillowy potato gnocchi.
00:24:17There's a lot going on.
00:24:18How old are you?
00:24:1919.
00:24:22Are you 19 years old?
00:24:25Everyone else is older than me.
00:24:27I need to prove I'm more than a pretty face.
00:24:29I've actually got a little bit of talent in the kitchen,
00:24:32but I'm looking around,
00:24:33seeing these beautiful other dishes coming together.
00:24:36I'm cooking a duck sukkuman ramen,
00:24:38which is a dipping noodle dish.
00:24:41I'm doing a squid egg spaghetti with a pipi velouté
00:24:45and a parsley oil as well.
00:24:47I'm getting really worried.
00:24:49There's only 10 white aprons there.
00:24:52And there's 20 of us.
00:24:53This is going to be a good old-fashioned dogfight.
00:24:57Tonight, I'm cooking berth bourguignon.
00:25:00I'm working on my pomme puree,
00:25:03garlic green beans and little baguette.
00:25:06That is beautiful.
00:25:07I'm going to be cooking some butter poached leeks
00:25:10with creme fraiche emulsions
00:25:12and then, like, a crispy hazelnut pan grittato on top.
00:25:15Leeks are very much in season at the moment,
00:25:17and I'm very much about, like, seasonal produce.
00:25:19It's kind of my ethos for cooking.
00:25:21It's crazy that, like, we could witness the next, like,
00:25:25Rennel.
00:25:26Yeah.
00:25:26Or Matt Sinclair.
00:25:28I know.
00:25:29Or you.
00:25:30Or you.
00:25:30Or you.
00:25:31Or you.
00:25:34Yeah, already!
00:25:38I'm good, I'm good.
00:25:39I'm feeling kind of in the flow of things, I think.
00:25:43Things are going to pan so far, so I can't complain.
00:25:45I'm going to get this apron by just doing what I know
00:25:47and what I love to do,
00:25:49which is putting big flavors together
00:25:52and cooking with love, as cheesy as it sounds.
00:25:55Olau, how are you?
00:25:56Hello, I'm good, thank you.
00:25:57How are you?
00:25:58You're good?
00:25:58We can see you got a mission there.
00:26:00Yeah, so I'm making rice with alfada stew.
00:26:03The smell is amazing.
00:26:05It's an iconic kind of Nigerian dish.
00:26:08Are you originally from Nigeria?
00:26:10Yeah, I was born in Nigeria.
00:26:11Was it Abuja?
00:26:13No, Lagos.
00:26:13Lagos?
00:26:14Yes.
00:26:14I was there no longer ago.
00:26:16Really?
00:26:16I know Chef Stone very well.
00:26:18Yeah, crazy.
00:26:19Anyway, why did you choose this dish as your food dream?
00:26:22It's everything that Nigerian cooking is about.
00:26:24Right.
00:26:25It's big flavors, super bold.
00:26:27You've got, like, tripe,
00:26:29fermented locust bean, round crayfish.
00:26:32So it's probably not that I hate it,
00:26:34but I went, you know, go hard and go home.
00:26:37Why the master chef kitchen for you?
00:26:38I'm like, there's no better place to learn
00:26:40to kind of put Nigerian cooking a little bit more
00:26:43into the mainstream.
00:26:44Is that your jam?
00:26:45Is that what you want to do?
00:26:45100%.
00:26:46Yeah, yeah, yeah.
00:26:47If you give us big, bold flavors,
00:26:49I can tell you a white apron is knocking on your door.
00:26:52Right.
00:26:52I'm going to do my best then.
00:26:53Good luck, bro.
00:27:02I'm from Nigeria originally.
00:27:05That's where I was born.
00:27:06That's where I grew up.
00:27:09Then I moved to the UK when I was 12 years old.
00:27:11But when I moved to England,
00:27:13I just was so eager to fit in.
00:27:17I worked on my accent changing
00:27:19because I wanted to be understood.
00:27:22I was just trying to be accepted
00:27:24and be like everyone else.
00:27:27I struggled a bit.
00:27:29And so I wasn't thinking about holding onto my culture.
00:27:35When you're that age, the worst thing to be is different
00:27:37and I didn't want to be different.
00:27:42Making the puff puff batter right now.
00:27:45So, again, flour in there, a bit of sugar,
00:27:49some nutmeg.
00:27:50I moved to Sydney a little bit after university
00:27:54and that's where I really started cooking.
00:27:56Cooking Nigerian food for me is about rediscovery.
00:28:01I reckon there's no better place
00:28:03to help people understand Nigerian food culture
00:28:06than on MasterChef.
00:28:08So I absolutely need an apron.
00:28:11Get it nice and smoky.
00:28:12The heat is well and truly on.
00:28:15Halfway down.
00:28:1645 minutes to go.
00:28:22I'm so excited.
00:28:24I'll just, yeah, go on like the wind.
00:28:26I'm cooking a beautiful Thai dish
00:28:28and I'm calling it a Thai-laced garden.
00:28:31We've got pork.
00:28:31We've got prawns.
00:28:32We've got beautiful fresh herbs.
00:28:33It's all held together
00:28:34with a beautiful fish sauce caramel.
00:28:36So I'm doing a thali.
00:28:37A two-lentil dal.
00:28:39Mustard chicken.
00:28:40I'm doing bombay potatoes.
00:28:41If I get Thai man bread.
00:28:43I keep forgetting ingredients as well,
00:28:44so I've got to run back in a second.
00:28:46And curry leaves.
00:28:48Yeah, very stressed here, but happy.
00:28:51I'm making cactus and chicken misiote.
00:28:55So this is really authentic Mexican food.
00:28:57Woo!
00:28:58Done.
00:28:59These are cumin.
00:29:01Oh, for God's sake.
00:29:02Oh, God, I forgot something else.
00:29:04Dude!
00:29:04Yeah, and me.
00:29:07Being in the MasterChef kitchen is actually crazy.
00:29:10I can't believe I'm here.
00:29:11This feels like a dream.
00:29:13I work in a tech company as a recruiter,
00:29:15but everyone that's close to me
00:29:18knows how much of a passion I have for food.
00:29:21I made the anglais yesterday.
00:29:22It's miso and burnt honey.
00:29:25And especially just making cakes.
00:29:26Let's put the attachments on.
00:29:29I just love eating sweets.
00:29:31I love those so yummy.
00:29:33I think that's always what drives you, right?
00:29:35You want to make what you love.
00:29:36This is my little cake station
00:29:37where I like to kind of get things done.
00:29:40My cakes are definitely a creative outlet for me.
00:29:43It's so meditative, measuring and pouring ingredients out.
00:29:47And at the end you get this beautiful dish.
00:29:50Cakes are only had at really kind of exciting and precious moments.
00:29:54And I think everyone should be able to have that.
00:30:07I would love to blow the judges away with this mix of really humble but striking East Asian flavours.
00:30:15Hi, Jackie.
00:30:16Hi, Pho.
00:30:17Hi, Tavia.
00:30:17How are you going?
00:30:18I'm good.
00:30:19I'm good.
00:30:19I'm taking it all in.
00:30:20Yeah, yeah, yeah.
00:30:21I'm having a lot of fun.
00:30:22Today I'm actually making a chiffon cake.
00:30:24I'm making a black sesame and yuzu cake.
00:30:27Oh, my God.
00:30:28Yes.
00:30:28That's challenging, I think.
00:30:32And you're also kind of making a chiffon cake for the chiffon queen.
00:30:37Chiffons are like my favourite cake ever.
00:30:39Very.
00:30:39Me too.
00:30:39Well, I don't want to take up any more of your time
00:30:42because you've got quite a bit to do.
00:30:43Good luck, Jackie.
00:30:45Wow, it's really just hit me.
00:30:47I'm cooking a chiffon cake.
00:30:49I am probably a little bit crazy for that.
00:30:52Chiffon cakes are insanely temperamental.
00:30:56And it would probably take me about six hours to make.
00:30:59Come on, Jackie.
00:31:01I'm not going to have that luxury today.
00:31:04There's no room to hide for me here.
00:31:07If I don't kill it today, I'm gone.
00:31:27Oh, wow, it smells so good in here.
00:31:29To be here in the MasterChef kitchen,
00:31:31there's no other way to say it but an out-of-body experience.
00:31:35It's just unbelievable.
00:31:40Hello.
00:31:41Hello.
00:31:41How are you?
00:31:42Good, thank you.
00:31:43Tell us.
00:31:44What are you doing?
00:31:45I'm doing you guys and gals a passion fruit tiradito.
00:31:49Oh.
00:31:50Yes.
00:31:51I'm a favourite.
00:31:52Mmm.
00:31:52So a tiradito is fish.
00:31:55So it's thin slices.
00:31:56There's going to be a small sear on it.
00:31:58And with a special Peruvian chilli that's called aji amarillo.
00:32:02Right.
00:32:02Which has, like, chilli but it kind of fades
00:32:06and it gives you this kind of floral burst after you eat it.
00:32:10Oh, look the way you describe your food.
00:32:12Yeah.
00:32:12You're also going to get a crispy fried tortilla
00:32:15so that you can scoop it up, get the juices,
00:32:18put the tuna on it in your mouth.
00:32:19Oh, no, no, no.
00:32:20Yummy, yummy, yummy.
00:32:20Oh, my God.
00:32:21I can't wait to see that.
00:32:22I want you to smack that table so hard that it hurts your head.
00:32:26I will.
00:32:27If it's worth it, yeah.
00:32:29I sense a little Peruvian vibe here.
00:32:32Latina connection.
00:32:33Yeah, yeah, yeah.
00:32:34My mother, she's Peruvian.
00:32:36Mum always fed us with Peruvian food.
00:32:38And, yeah, which I feel so blessed
00:32:40because now we've got some of the best food in the world, really.
00:32:43I cannot believe how cool you are.
00:32:45You've got so much to do in 90 minutes.
00:32:47I'll get on with it.
00:32:48Come on.
00:32:49Let's go.
00:32:49Very exciting.
00:32:51Mama, can you just check that camera?
00:32:54My passion for food definitely came
00:32:56from watching my mum and dad experiment in the kitchen.
00:33:01Mum, she's Peruvian.
00:33:04I wasn't just, like, a meat and three veg kid.
00:33:07You're gonna be transported back to wherever you ate them in Peru.
00:33:11Mm-hm.
00:33:12I think both of my parents are better cooks than me,
00:33:15but they would say that I'm a better cook than them.
00:33:17So it's a war.
00:33:19It's a full-on culinary war.
00:33:23I really want to make sure
00:33:25that I'm showcasing those Peruvian flavours
00:33:27in order to get my hands on one of those aprons.
00:33:30Vamos, Alita, vamos!
00:33:32Vamos, pues!
00:33:34We have got a task on our hands.
00:33:37I'm inspired by them.
00:33:38I don't know what you ladies saw at the back,
00:33:40but the front is on fire.
00:33:42They know what they're doing,
00:33:44and they're all food obsessed.
00:33:45Yeah.
00:33:46I think I'm struggling already
00:33:47to find out who's gonna be the scent.
00:33:50Yeah, he's scared.
00:33:50He's scared.
00:33:50And I'm already thinking,
00:33:51maybe we should go and, uh,
00:33:53ask for, maybe,
00:33:55allowing to give more applause.
00:33:56All right.
00:33:58Because this is gonna be a nightmare to go through.
00:34:01Joe, take your foot off the gas!
00:34:04Only 13 minutes to go!
00:34:09Oh, my God!
00:34:12This is so much faster than I thought.
00:34:14Come on!
00:34:17Oh, bugger it!
00:34:19Yummy!
00:34:20Yay!
00:34:21Smells amazing!
00:34:22Smells amazing!
00:34:27So far, I think I'm under control.
00:34:30Uh, still got to cut the kingfish.
00:34:32I've got the, um,
00:34:33ajo blanco sauce on the side.
00:34:35Um, chilli oil's done.
00:34:37What else I gotta do?
00:34:38Seaweed crisps.
00:34:39I gotta fry those off.
00:34:40Hi, Aaron!
00:34:41Hey!
00:34:42What's going on?
00:34:43Oh, my God!
00:34:43What is this?
00:34:43Oh, my God!
00:34:44A little chef in the making?
00:34:45I hope so.
00:34:46What are you making?
00:34:47Uh, cured kingfish dish,
00:34:48uh, with an ajo blanco-style sauce.
00:34:50Oh, yeah.
00:34:51Made my own chilli oil.
00:34:52Yeah.
00:34:52Seaweed crisps as well.
00:34:53So nice bit of fusion.
00:34:54Yeah.
00:34:55So I feel like it's a bit of me on a plate,
00:34:57growing up here in Australia.
00:34:58Born here?
00:34:59No, I was born in Malaysia.
00:35:00Oh, born in Malaysia!
00:35:01In Chinese.
00:35:01Amazing!
00:35:02My mum says hi, by the way.
00:35:05She wanted me to say that.
00:35:06Oh, amazing.
00:35:07Wish you so much love.
00:35:08Thank you so much.
00:35:09I want the judges to experience something new
00:35:11as they eat my dish.
00:35:11Something that hasn't been combined before.
00:35:15An ajo blanco sauce is basically a blanched almond Spanish soup.
00:35:19I thought I'd keep that sort of zingy, punchy flavour.
00:35:23Also, it adds an element of fattiness.
00:35:26And then having that with raw fish in itself is quite an inventive thing.
00:35:30Got this in the back, bro.
00:35:31Come on.
00:35:32On a side note, funny enough, I was so nervous when Poe was in front of me, I had one
00:35:36of those
00:35:36moments where I was like, my mum says hi!
00:35:38You know, I was like, I wish I could take that back.
00:35:43I'd go for it.
00:35:44I'd go for it.
00:35:45I'd go for it.
00:35:47I'm a bit concerned about the pasta, but I'm just pushing through.
00:35:51I'm making a spicy pumpkin ravioli with homemade ricotta.
00:35:55So I'm pushing myself for time here.
00:35:58Let's go, Grace.
00:35:59Grace, you're killing it.
00:36:01I am making tortellini imbredo with radicchio.
00:36:07I just need to roll up my pasta dough and fill the pastas.
00:36:12It's a lot more than what I thought it was going to be.
00:36:15I'm just doing a classic steak and three veg.
00:36:19I want this steak medium red, pink, tip to top.
00:36:24Yes, Casper!
00:36:25You got this.
00:36:26I'm feeling good.
00:36:27The energy, everyone at the gantry cheering me on, it's amazing.
00:36:30I'm cooking a fig leaf wrapped fish with avocado sauce and grilled grape salsa.
00:36:36Woo!
00:36:37Come on, guys!
00:36:39Jackie, you good?
00:36:41Good.
00:36:43Under the pump, under the pump.
00:36:44Yeah, yeah, yeah.
00:36:47I am a little bit behind on time at the moment.
00:36:49I am currently making the yuzu curd.
00:36:52So I've made the chiffon cake.
00:36:53That's in the oven.
00:36:55It will take probably about 40, 50 minutes.
00:36:58And then I need to chuck in the blast chiller, make sure it cools down so I can ice it
00:37:01and it doesn't melt everywhere.
00:37:02I need to make the foillotine crisp layer.
00:37:05Flutter on there so it doesn't fly away.
00:37:08And also the black sesame cream.
00:37:10And some more seeds.
00:37:12There's quite a lot to do right now.
00:37:14I'm feeling so behind.
00:37:15I'm feeling scrambled.
00:37:16I'm so used to making this cake at home in my little studio apartment in my kitchen.
00:37:22Sorry.
00:37:22And having a whole day, I would say.
00:37:25There's bench space.
00:37:26Where am I going?
00:37:27Yeah, this is insane.
00:37:29There's so many areas that chiffons can go wrong.
00:37:31Specifically with the cooling time, that's probably what I'm most worried about.
00:37:34Are you sticking, by the way, yeah?
00:37:36Yes.
00:37:36Are you gonna be ready, yeah?
00:37:37I will be ready.
00:37:38Good.
00:37:40That's such a cool skirt.
00:37:42I thought you were looking in the oven.
00:37:44No.
00:37:47Every second counts if you want to get one of those white aprons.
00:37:50You've got 13 minutes left!
00:37:58Oh my god, what am I doing?
00:38:00I'm feeling confused and excited and all of the above plus some more things.
00:38:07For my charred octopus dish.
00:38:10Octopus is braising nicely.
00:38:12My potatoes are in the oven.
00:38:14Okay.
00:38:15My stock is reducing.
00:38:19Oh, this is so...
00:38:20Oh, look at that.
00:38:21How's it all working out?
00:38:22I think I'm under control, sort of.
00:38:24The way you were just strolling back from the pantry then.
00:38:27You ought to be.
00:38:28That's my top speed running.
00:38:31Your stock looks like very focused.
00:38:34I just need a little bit of it.
00:38:36Why have you turned all worried all of a sudden?
00:38:38Oh, you're making me nervous.
00:38:39No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.
00:38:44Bring it home, Lydia.
00:38:46Okay.
00:38:47I'm checking this octopus in the braising liquid.
00:38:53Why are you not ready?
00:38:55And I'm not sure that it's cooked.
00:38:57My octopus is not ready.
00:38:59My octopus is not ready.
00:39:01I am doubting that that might have not been the best protein of choice.
00:39:09Why are you not ready?
00:39:10It's my only chance to get an apron.
00:39:14So I'll just wipe down now and wait.
00:39:18There's no plan B.
00:39:20This is going to cooking time.
00:39:22No plan B.
00:39:23Steven in the chair.
00:39:32The sticks are high!
00:39:35Ten minutes to go!
00:39:36Please.
00:39:37Woo!
00:39:38Oh my God!
00:39:40What's your job?
00:39:41What's your job?
00:39:42What's your job?
00:39:42Hurry up!
00:39:43Hurry up!
00:39:44Hurry up!
00:39:44Hurry up!
00:39:46Oh, yeah!
00:39:47Coriander, coriander, do you know where the coriander is?
00:39:50Oh, my gosh.
00:39:53Oh, my gosh, this is so hectic.
00:39:58Come on, Alalu.
00:39:59I'm feeling the pressure now, I've got to say,
00:40:01but I think we're in a good place.
00:40:03When you eat off of that stew, it demands your attention.
00:40:07From the stew base, you have capsicum, the scotch bonnet chili,
00:40:10so that's hot and that's fruity.
00:40:11Then you're adding in the beef and the tripe,
00:40:14which is the cow's stomach.
00:40:16So, a very divisive ingredient in some parts of the world,
00:40:19but in Nigeria, tripe is, I love tripe.
00:40:21It's just great texture.
00:40:23The pantanes just bring this sweetness to the dish.
00:40:26I'm hoping I've got the balance right.
00:40:30Spot on. Very happy with it.
00:40:33It's all tasting really good.
00:40:34I want to just eat the whole thing.
00:40:35I have to remember where I am
00:40:36and make sure I leave some for the dish.
00:40:41I need that apron.
00:40:43You know, I've started this journey
00:40:45of chasing my dreams,
00:40:46and now I'm like, that's going to be mine.
00:40:49Yeah.
00:40:51How are you going?
00:40:53Amazing.
00:40:54Just got to get the sear on this tuna right
00:40:56and I feel like I've got a really good dish.
00:40:59I can't wait for the judges to try it.
00:41:01My passion fruit tuna tiradito.
00:41:03The sauce is a ginger, garlic, chilli, passion fruit,
00:41:07a flavour bomb in their mouth
00:41:08and it really balances out beautifully with that tuna.
00:41:11They've also got a little cracker, a tostada on the side
00:41:13that they'll be able to scoop it up
00:41:15and they're going to get that nice crunchy
00:41:16and the softness of the fish
00:41:18and the juiciness of the sauce.
00:41:19All right.
00:41:20We're in business now.
00:41:22I'm really excited to give something from my heart
00:41:24and my family to the judges.
00:41:26That looks so good.
00:41:28Come on, Jackie.
00:41:29This cake's got to get out.
00:41:31Is it done?
00:41:33It's smelling good.
00:41:36Yeah, I think it's done.
00:41:38Woo-hoo!
00:41:39Get it on the plate, guys.
00:41:42It's going to be right under the wire.
00:41:43Yeah.
00:41:44I'm so happy with the cook on the prawns.
00:41:46I love the colour.
00:41:47I think they're perfect, so...
00:41:48It's going to be an apron.
00:41:50Hopefully.
00:41:51Jess, how are you going?
00:41:53All good.
00:41:53Good?
00:41:54Yep.
00:41:55I've finished making my dumplings
00:41:56and I'll pan-fry them.
00:41:58My chilli oil is done
00:42:00and then do, like, a vinegar soy dressing as well.
00:42:04My leeks have just come out.
00:42:06I've got my pan grittato done.
00:42:08I've got my leek oil, like, steeping.
00:42:10I think I should be able to get it on the plate in time.
00:42:13Oh, the smells are so good up here.
00:42:18Oh, wow, look at that.
00:42:20Tell me, you're going to be ready on time?
00:42:21Should be all right, yeah.
00:42:22This is very confident.
00:42:23Fingers crossed.
00:42:24Hopefully it pays off.
00:42:25I've done my prep,
00:42:26so now I've got to get this on a plate looking pretty.
00:42:32I've got 12 slices of the kingfish
00:42:35and I want to fold them over themselves
00:42:36so they look a bit like petals.
00:42:44And then, from there, I've got to pour over
00:42:48a bit of chilli oil on each mound of fish.
00:42:51Oh, wow.
00:42:54Nice.
00:42:56And then, place all the roast-fried garlic chips as well
00:42:59just on each piece.
00:43:00That's giving shit, isn't it?
00:43:02Yeah.
00:43:05And finally, sliced spring onion.
00:43:07Oh, wow.
00:43:10And finally, seaweed crisps.
00:43:13So organised, Aaron.
00:43:16Getting that apron is another step to saying that
00:43:18this is what I want to do, this is what I should do
00:43:20with my life and, yeah, I'm willing to chase that
00:43:23all the way to the end.
00:43:26The finish line is in sight!
00:43:29Five minutes to go!
00:43:31Five minutes!
00:43:33Seven on the plate now!
00:43:36Yeah!
00:43:38Fire!
00:43:38Light her up!
00:43:40Go to win!
00:43:40Here we go, Lydia!
00:43:42And we're on!
00:43:43My octopus finally goes on the hibachi.
00:43:45Oh, my gosh!
00:43:48Yes!
00:43:49Let's go, Lydia!
00:43:50Smells delicious!
00:43:51The smell is pretty good, I have to say.
00:43:54Can I do the drama of this?
00:43:57Smokey's flavour.
00:43:58I'm hoping these flavours are to the judges' liking.
00:44:02Let me hear that zizzle.
00:44:03I want them to love my octopus.
00:44:05I want them to love my potatoes.
00:44:06I want them to love my sauce.
00:44:08I just want them to love it.
00:44:10Don't you dare stick.
00:44:11I am panicking.
00:44:14I really hope that octopus is beautifully charred and tender.
00:44:20Yes, Lydia!
00:44:21That looks so good.
00:44:22Is it ready?
00:44:23I think so.
00:44:25Please be good.
00:44:28That oki looks amazing.
00:44:30Doesn't it?
00:44:31There is so much to choose from.
00:44:34Oh, my God!
00:44:36Lydia!
00:44:39That steak is going to be extremely close.
00:44:43Oh, my gosh.
00:44:46I've really pushed the chilling time on this cake as far as I can go.
00:44:50Got this, Jackie!
00:44:51Go, Jackie!
00:44:53I need to start decorating, but I'm really hoping the filling isn't going to melt all the way through.
00:44:59Put on the black sesame chantilly cream and the yuzu curd.
00:45:02My hands are just getting shakier and shakier.
00:45:05I get the black sesame chantilly cream on the outside.
00:45:09Time is just slipping away through my fingers.
00:45:12Yes, Jackie!
00:45:14I wouldn't say it's the standard that I would usually have, but hopefully it's enough.
00:45:19Yes, Jackie!
00:45:20I really want one of those aprons because I would absolutely love to build up my cake universe.
00:45:26Oh, my goodness.
00:45:27Jackie, that looks wicked!
00:45:30Oh!
00:45:31Ready?
00:45:31My hands are shaking.
00:45:33How long?
00:45:34How long?
00:45:34How long?
00:45:34Every single second counts.
00:45:37Two minutes to go!
00:45:44Come on, guys.
00:45:45Watch, watch, watch.
00:45:47It's all happening.
00:45:47It's all happening.
00:45:48The elements I'm going to have is the beautiful sweet marin with my potato nurgi and that spicy
00:45:54red velvet sauce.
00:45:56There is a lot going on here.
00:45:59Oh, my goodness.
00:46:05The marin is looking quite undercooked.
00:46:07Just the time management, I haven't quite got it right.
00:46:10Let's go, mate.
00:46:11This guy's undercooked.
00:46:13We're going to have to baste, I think.
00:46:14Want to baste?
00:46:15Come on, mate.
00:46:15Just get it on the plate.
00:46:19It's going to be tight.
00:46:20This is going to be tight.
00:46:2330 seconds to go!
00:46:27Go, Kasper.
00:46:28Let's go.
00:46:29Let's go, Kasper.
00:46:31Let's go, Kasper.
00:46:32Let's go, Kasper.
00:46:34Go, Amy.
00:46:35Look at that.
00:46:36That is gorgeous.
00:46:39Holy doly.
00:46:41Come on, come on, come on.
00:46:42Get down to the wire.
00:46:43You can do it.
00:46:45I'm rushing.
00:46:46Oh, my God.
00:46:47Oh, my God.
00:46:47He has to get back on the plate.
00:46:49We're trying to dust it each time.
00:46:52Get it on the plate.
00:46:54Nine.
00:46:55Eight.
00:46:57Seven.
00:46:58Oh, my God.
00:46:59Six.
00:47:00Let's go.
00:47:01Five.
00:47:03Four.
00:47:05Three.
00:47:06Seven.
00:47:09One.
00:47:10Five.
00:47:11That is it.
00:47:11Well done.
00:47:26I'm stressed, guys, that we have to judge this.
00:47:37well that one is in the books your first cook in the master chef kitchen hectic wasn't it
00:47:44now as you know there are 20 of you but only 10 aprons to give away
00:47:52but what we haven't told you is if your dish really blows us away
00:48:00we'll give you a white apron on the spot
00:48:10okay the first dish we would like to test belong to Lydia please it looks the part but gee I'm
00:48:21doubting this octopus it's now or never absolutely this is my one chance to get
00:48:30the apron what is the name of your dish charred octopus with leek and potato and a yogurt sauce
00:48:44with the dill oil are you nervous it's just been such a dream to be here and I just can't
00:48:56actually
00:48:57still believe that I am here I just want to pinch myself tell us how much do you want this
00:49:04a lot more
00:49:05than anything this is such a great time for me and all my dreams are all around food I mean
00:49:15octopus can
00:49:15be very tricky is this the reason why you are nervous because look I have concerns I I have a
00:49:22lot of
00:49:22concerns why I can be here I'm gonna try it
00:50:08the question was all about that octopus enough char is a tender
00:50:30not only is octopus perfect I wouldn't change a thing on the whole dish it is sublime
00:50:38oh thank you the potatoes like you know when you're in a bath and you start to wrinkle up
00:50:45because you've been in there that long that's the next step for those potatoes because I was sitting
00:50:49in that butter having a little spa day for like pretty much 90 minutes and it's just done the
00:50:56perfect thing for them yeah I am so jealous of your family who get to eat this food every day
00:51:04of their
00:51:05lives like that occhi just melts in your mouth every texture is like butter the potatoes the leeks the
00:51:12occhi and honestly perfection do you feel better oh so much you can unclench Lydia I'm so glad we've
00:51:25finally found you thank you so much I mean this is unbelievable the legs are nice and soft
00:51:34your sauce your sauce is exquisite you are fabulous I don't think you should be going back home yet
00:51:44because it's fantastic it is brilliant and because of this
00:52:02what am I doing what am I I'm dialing I'm dialing I'm dialing I'm dialing I'm dialing okay let's go
00:52:14husband
00:52:18hi Sam
00:52:20I got an apron I got an apron I'm on the show
00:52:28they gave it to me on the spot they love the octopus
00:52:39you're gonna go now so I can just pee my pants just a little bit
00:52:53this is what it's all about
00:52:56next up it's a very daunting feeling there are less aprons so there's a lot riding with this
00:53:10I haven't had my knee shake like this in a while
00:53:16um yeah I'm nervous
00:53:20okay you got our attention what are you cooking us Aaron
00:53:24I've made a uh a cured kingfish with an ajo blanco sauce some herb oil chili oil and seaweed crisps
00:53:33you look like a chef I know I'm like chef
00:53:38just what I aspire to be and why what is it like more than just the creativity just everything about
00:53:43it it's like the atmosphere the adrenaline you know the the fire of it the passion yeah that's
00:53:49good gear so do you want to come and finish it off
00:54:17I love so much about you
00:54:19and I love so much about this plate of food
00:54:23the preparation of the fish is close to how a chef would do it so well done on that
00:54:29the chili oil is right ripping it's got a great amount of smokiness really love that
00:54:35great texture too for more little bits and pieces going on
00:54:40dude this is serious cooking in an audition
00:54:44I love the juxtapositions here so you've got cool and heat with your sauces
00:54:48and you've got really crunchy and crisp and then soft and luscious with the seaweed crackers
00:54:53and the fish I love how all of those things go together
00:54:58that is an amazing dish but I think it's quite simple I want to tell you how you can improve
00:55:05um I think I would have just cut that fish a tiny bit thinner because it would have allowed a
00:55:11lot of
00:55:11that flavor that you've created to soak in a bit more
00:55:15well done
00:55:16I got good feedback on my dish it was near perfect but near perfect might not be enough
00:55:24I'm just praying praying praying that one of those eight minutes is for me
00:55:29right next one
00:55:30Jack
00:55:33oh look at that
00:55:34wow
00:55:35i've made a squid ink spaghetti with some prawns some chilis uh pp volute and finishing with a parsley oil
00:55:43oh yes
00:55:50i think this is exceptional i love your your ink noodles the sauce is what make everything together you've got
00:55:58it
00:55:58oh
00:55:59Brittany
00:56:02this is Britt's balanced khao soy
00:56:06i have taken one of my favorite thai dishes and recreate it to make a healthier version
00:56:11the sauce is like literally affection
00:56:16that shows that you've got game
00:56:18oh my god like everyone else's dishes it's it's full
00:56:22army
00:56:23just the class and caliber of people here
00:56:26oh wow
00:56:28is just
00:56:29mental
00:56:30i have made a mango and rose felucca
00:56:33it tastes so much like every indian dessert that i've ever tried but it's all in one bowl
00:56:39it kind of feels like eating
00:56:40confetti
00:56:41in a really beautiful way
00:56:43they've just knocked it out of the park
00:56:47thai lace garden
00:56:48what amazed me the most is how the hell you've managed to return the flavors and importantly having the right
00:56:55seasoning
00:56:56thank you
00:56:57i'm terrified
00:56:58it's gonna be stiff this competition
00:57:00so i've made you a fig leaf wrapped fish
00:57:02and then on the side you've got a grilled grape salsa
00:57:04and a avocado sauce
00:57:06casper this is wild
00:57:08the flavors are all over the mediterranean i've never had anything like that and i think you absolutely nailed it
00:57:15well done
00:57:21we'd love to try your dish
00:57:22alalu
00:57:27my life so far has you know all come together to lead to this moment
00:57:31i want to make sure that i do the nigerian food justice
00:57:36but i'm also terrified i'm nervous
00:57:40master chef it's everything i've ever wanted to do
00:57:44i absolutely need an ape
00:57:50i've come this far i just have to get it
00:58:12i've made rice with opada stew and some plantain and a coconut and carrot sambal
00:58:23you've been very brave to bring tribes
00:58:27i went back and forth about it
00:58:29i really want to just kind of honor my roots
00:58:31and kind of do what i can to
00:58:33be part of the people who are
00:58:34making nigerian culture more
00:58:36front and center in australia
00:58:37and i thought you know what you only do this
00:58:39i don't know maybe once so go all in
00:58:42and i think australia needs more of it
00:59:09thank you
00:59:11it's so sweet and meaty
00:59:14and comforting
00:59:15it's got those lovely spices through it
00:59:17but incredible umami
00:59:20that's just holding everything together
00:59:22with the rice
00:59:24and with the sweetness of the banana
00:59:25and your magical touch of this sambal
00:59:28it works so well
00:59:30i think it's a phenomenal dish
00:59:34and i'm really glad you kept the offal in there
00:59:36because the texture is phenomenal
00:59:41this is probably the best part i have so far
00:59:47you're talking about the lining of the stomach
00:59:50and the way you did it you got the flavors
00:59:53into the dish
00:59:54the sweetness it's just fantastic
00:59:57this is probably the best plantain
01:00:00that i have so far in my life
01:00:02one
01:00:03one
01:00:04one
01:00:04one
01:00:25What's making you watery-eyed I don't know like it's
01:00:31There's a lot having my head right now, you know
01:00:33That initial feeling of moving to England and trying to fit in so much
01:00:40And coming here and then leaning into my upbringing
01:00:44And seeing that kind of appreciated and yeah, it's I didn't expect this
01:00:52It just means so much more than I thought I did
01:00:54Oh bless you
01:00:55It does stuff to people this place
01:00:57Yeah, it does
01:00:59It is really moving to be able to experience this
01:01:02And I love that this is
01:01:05This represents your story of migration
01:01:08And a bit of your struggle
01:01:10And also a reclaiming of your roots
01:01:12Because I went through that in real time in this kitchen in season one
01:01:17So well done for just being here and sharing your story
01:01:21Thanks Kyra
01:01:26Can we maybe take a little vote?
01:01:36I think so
01:01:41Yeah, yeah, yeah
01:01:58Let's go!
01:02:06This is unreal
01:02:08I can't believe it
01:02:11I'm shaking like a leaf
01:02:12I appreciate it, thank you
01:02:15Thank you, thank you so much
01:02:17Thank you
01:02:18This is ridiculous
01:02:21Oh
01:02:22What a life
01:02:30Next up
01:02:31Alita
01:02:35My dish looks absolutely beautiful
01:02:38And I just hope that those Peruvian flavours are good enough to get me an apron
01:02:43Wow
01:02:43Because I'm not ready to go home
01:02:46Alita, what'd you cook?
01:02:48I cooked you a passion fruit tuna tiradito
01:03:15Alita, it is plain and simple
01:03:17I absolutely love that dish
01:03:22It's one of those dishes
01:03:24As soon as you poured that sauce on
01:03:26You were hoping for like brightness and freshness and zing and texture
01:03:30It delivered in spades
01:03:32You have put your best foot forward in this audition
01:03:35So you should be super stoked
01:03:38Thank you so much, Andy
01:03:39Alita, I love the dish
01:03:41I love the floral notes of the chilli
01:03:43That went so well with the perfume of the passion fruit
01:03:46And just that ton of acidity
01:03:48Is just so refreshing
01:03:50Well done
01:03:51And I love your very
01:03:52You've got a very zen vibe
01:03:54Thank you
01:03:56It's bright
01:03:57It's tropical
01:03:58It's balanced
01:03:59You've chosen a fantastic fish for it
01:04:01The tuna's, you know, really oily
01:04:03So you've got, you know, that little sesame crust for fattiness
01:04:05As well as the avocado
01:04:07And then all that beautiful garden freshness from the coriander
01:04:10It's a winner
01:04:11It's so lovely
01:04:13I'm feeling excited
01:04:14But also I'm just praying
01:04:17So hard
01:04:18That my dish is still good enough
01:04:21To secure me one of those aprons
01:04:24Let's have it, Jake
01:04:28A eye fillet
01:04:29With a garlic mash
01:04:31Charged shallots
01:04:32And a crispy leek
01:04:33With a chickajou
01:04:39It's probably a touch under
01:04:41Yeah, yeah, yeah
01:04:42Like, you were bloody close
01:04:44Yeah, steak's definitely rare
01:04:46The shallots are a little bit raw
01:04:48And yeah, the sauce is split
01:04:50I think you could have had better days
01:04:53Grace
01:04:56I made tortellini and brodo with radicchio
01:04:58The broth was very delicate
01:05:00I would have liked a little bit more substance
01:05:02Because the feeling's got some game
01:05:06Amy
01:05:06Bouff bourgogneau
01:05:08With pomme puree
01:05:09Green beans
01:05:10And petit baguettes
01:05:12Just a little reduction on that sauce
01:05:14The fresh cooker
01:05:15All the moisture goes in and back in
01:05:17So you need to bring that down a little bit
01:05:19Tim
01:05:20It's a spicy pumpkin
01:05:22And ricotta
01:05:23With basil
01:05:24Ravioli
01:05:25With a sage butter sauce
01:05:27I think I would have burnt the butter
01:05:29Yeah
01:05:29Just to add another dimension
01:05:31And a little bit more salt
01:05:34Some of these dishes are looking absolutely amazing
01:05:37But not everyone is nailing it
01:05:39So I'm getting really nervous
01:05:41Lucy
01:05:43Hello
01:05:44I've made a duck sukkerman
01:05:46Which is a dipping ramen
01:05:48And with a Mahler soup base
01:05:50The only problem I have
01:05:52Is a duck
01:05:53Is a duck cooked
01:05:54It is so easy to make mistakes
01:05:56In this kitchen
01:05:57And I'm really freaking out
01:05:59About the inside of my cake
01:06:02Jackie you're next
01:06:07There were definitely elements
01:06:08That were rushed
01:06:09So I'm so nervous
01:06:11I am having an out of body experience
01:06:14Right now
01:06:18So tell us what you've made
01:06:21So I've made you a black sesame
01:06:23And yuzu cake
01:06:24Inside we've got a black sesame chiffon
01:06:27A yuzu curd
01:06:28Wrapped in a black sesame chantilly cream
01:06:31And a foillotine crisp on top
01:06:34You have to be very brave
01:06:36Cooking a whole chiffon cake
01:06:41It's butter on the inside that counts
01:06:43Jackie
01:07:08That is a good cross section
01:07:12If it tastes as good as it looks
01:07:14It is going to be magnificent
01:07:16Yeah
01:07:17It is
01:07:17Wow
01:07:41Jackie
01:07:44That chiffon is textbook
01:07:49Really really good
01:07:50Just velvety
01:07:51It's so light
01:07:52And the sesame in it
01:07:54Just gives it this lovely richness
01:07:56And nuttiness
01:07:56And then I really love
01:07:59That you've balanced
01:08:01The sweetness of that yuzu curd
01:08:04Which is really nice and sharp
01:08:05With a cream that you haven't sweetened
01:08:08Very much at all
01:08:09It's a really really good job
01:08:12Well done
01:08:13That was all the technical stuff
01:08:15It's bloody delicious
01:08:17This cake right here
01:08:19It's just something that we don't see
01:08:21At this stage
01:08:21In auditions
01:08:22I am blown away
01:08:24Flavour is right up my alley
01:08:26It just goes
01:08:27Yuzu
01:08:28Yuzu
01:08:28Yuzu
01:08:29Black sesame
01:08:30And it's like
01:08:32It's perfect
01:08:35Jackie
01:08:36Wow
01:08:37It's like wow
01:08:38Wow
01:08:39Wow
01:08:39I love this cake
01:08:42It is so good
01:08:44I think the fact that it's not too sweet
01:08:47Means that I could eat this absolutely any time of day
01:08:49Maybe even for breakfast
01:08:52If you can pull something like this
01:08:54On a day like today
01:08:56I cannot wait to see more of you
01:09:17I agree with you
01:09:21You're the cake lass
01:09:22Jackie
01:09:24Oh my god
01:09:27I've got something for you
01:09:34Oh my god
01:09:41Yeah Jackie
01:09:42It's something that I never thought I could achieve as well
01:09:45And I think I've had so much encouragement and support from everyone around me
01:09:50And to be up here
01:09:52To be holding one of these now
01:09:53Is so special
01:09:54This is not real
01:10:00We'd love to try your food
01:10:02Annabelle
01:10:03Some butter poached leeks
01:10:05With a hazelnut tangratato
01:10:08And creme fraiche emulsion
01:10:10Everything is peaking
01:10:12From the sweet and sour leeks
01:10:15To the creme fraiche
01:10:16Just like oh
01:10:20Oh what?
01:10:21What is this place?
01:10:23Who are you people?
01:10:25And it's unfathomable how high the bar is
01:10:29Vamos
01:10:30Jonathan
01:10:31Chicken and nopales misiotes
01:10:34Some Mexican style red rice
01:10:35With some tortilla
01:10:36The nopales
01:10:37They've got this citrusy
01:10:39Kind of earthy flavour to them
01:10:40Amazing
01:10:41Delicioso
01:10:42Thank you
01:10:44Casers
01:10:45I've made you a thali today
01:10:47So a lentil dal
01:10:48Bombay potatoes
01:10:49Turmeric rice
01:10:50And mustard chicken
01:10:52I think you've accomplished a lot in the 90 minutes
01:10:54So you have to be congratulated for that
01:10:56Love the dal
01:10:58So so delicious
01:10:59Beautiful rice
01:11:00Potatoes were lovely
01:11:02By golly
01:11:03This is
01:11:04This is crazy guys
01:11:07Like I'm flipping out
01:11:09Because we only have a certain amount of aprons to give out
01:11:14Next dish we'd love to taste is
01:11:16Jeff
01:11:19Jeff
01:11:37You're going to have to take off your beautiful rainbow acro
01:11:47Whooo
01:11:48Whooo
01:11:49Whooo
01:11:49Whooo
01:11:49Whooo
01:11:52Whooo
01:11:53Whooo
01:11:53Whooo
01:11:53Whooo
01:11:54Whooo
01:12:01Whooo
01:12:02Can everybody stop being so good out there?
01:12:05You are making our jobs way too hard
01:12:11glichboard
01:12:12Finally
01:12:13Luke
01:12:18There's been four aprons get awarded on the spot
01:12:21But that's my dream
01:12:22I want that white apron so bad
01:12:27It would mean everything to me
01:12:28But I'm nervous about that, Maron
01:12:31My whole dish is riding on it
01:12:33I'm really nervous that it's undercooked
01:12:36So tell us, Luke
01:12:38What is your dish?
01:12:39I've done a pan-fried gnocchi
01:12:41with West Australian marron,
01:12:44my spicy red velvet sauce,
01:12:46and a basil oil.
01:12:48Are you pleased with the marron?
01:12:52I'm not sure, to be honest.
01:13:15Well,
01:13:18Luke,
01:13:19today is great. You are fantastic.
01:13:23Trying to work out how the hell
01:13:24such a young kid
01:13:27to end up jungling
01:13:28with marron,
01:13:31new keys, cooked two ways,
01:13:33a velvet sauce.
01:13:35This most amazing
01:13:37beautiful basil oil.
01:13:39It is good. You've got something.
01:13:42Thank you so much.
01:13:43Luke, I just want to set the record straight.
01:13:46Your marron is perfectly cooked.
01:13:53The sauce is divine.
01:13:55It's got this wonderful peppery spice,
01:13:57beautiful gnocchi.
01:13:58Love the crust you got on that.
01:14:00Tiny little bit dense,
01:14:01especially when you've got
01:14:03that beautiful light marron.
01:14:04But wow.
01:14:05Well done.
01:14:11I know I'm definitely in with a shot today.
01:14:16I reckon, just like it's a 50-50 chance,
01:14:18I need one of those white aprons bad.
01:14:35Huge props to you all.
01:14:37Four of you have already received an apron
01:14:39because your dishes were spectacular.
01:14:42But that means we only have six left to give out.
01:14:47If we call your name, please step forward.
01:14:53The first one really showed us a luscious sauce.
01:14:59So please, conform to claim your apron.
01:15:05Alita!
01:15:09You got a real fun start.
01:15:11I can't believe it.
01:15:12I can't believe it.
01:15:12I'm ecstatic.
01:15:14I feel really blessed, to be perfectly honest.
01:15:18Oh, I'm really excited!
01:15:21This next dish showed a massive amount of technique.
01:15:29Jack!
01:15:39This next dish, it was simple.
01:15:41But it was bloody delicious.
01:15:44Annabelle!
01:15:52Seeing everyone get an apron, it's amazing.
01:15:55They're so amazing.
01:15:56Like, the food that they put up, it was stunning.
01:15:58Casper!
01:16:01But it's a very daunting feeling.
01:16:05Yeah, if I don't get one, I'd be pretty devastated.
01:16:08It's a big deal.
01:16:10It's you, Meg!
01:16:15I really don't know what's gonna happen.
01:16:18There's only one apron left.
01:16:29Last dish gave us bags of flavour.
01:16:34Tons of textures.
01:16:35And it looked like it came fresh off the pasta to the restaurant.
01:16:43Aaron!
01:16:51Yeah! I got it!
01:16:59Oh, man.
01:17:04A lot of the hard work's paid off, you know.
01:17:07This is a step towards a dream.
01:17:13To the ten of you.
01:17:15Welcome to MasterChef!
01:17:19Your dream is now a reality.
01:17:22Well done.
01:17:27To those of you who didn't receive an apron tonight.
01:17:31You're not heading home just yet.
01:17:34You'll all be cooking again later in the week
01:17:37where you'll get a second chance to win an apron.
01:17:45Oh, that is incredible.
01:17:47I thought I was done.
01:17:49I thought my MasterChef dreams were over, but they're back.
01:17:52And I am ready to go.
01:17:55I didn't know if he was coming at home.
01:17:57Oh, I had no idea.
01:17:59I'm coming with everything.
01:18:01And I'm getting one of those white aprons.
01:18:04Tomorrow night.
01:18:07What a massive start to the competition.
01:18:1220 more of the country's best home cooks.
01:18:16Pressure is on.
01:18:17The standard is so high.
01:18:19Yeah!
01:18:20Battle it out for a spot in the competition.
01:18:24I want the apron like crazy.
01:18:26If I get an apron, I could win the trophy.
01:18:30And one dish.
01:18:33I'm making a pochetta panino.
01:18:35Will decide their fate.
01:18:38You're making a panini.
01:18:39Yeah.
01:18:39About ten aprons up for granted.
01:18:41And you're making a sandwich.
01:18:44And you're making a sandwich.
01:18:45To be continued...
01:18:49Yeah!
01:18:52That was so funny.
01:18:54You might apologize.
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