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00:00:02Hi, my name is Tim. I'm a home cook. I cook for my family and I'm going to do a
00:00:07bit of 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
00:00:13use 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
00:00:27the first dishes I remember making with my mum. Leading to an explosion. To me, food is more than
00:00:33just 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 will now compete for a spot in the world's greatest cooking competition.
00:01:02You won one of these. You better hustle. I won the apron like crazy.
00:01:06This new batch of MasterChef hopefuls will be inspired by culinary legends.
00:01:12Rick Starr. Maggie Bear.
00:01:16Maggie Bear.
00:01:17Turn the sky. What a nice welcome. The most exciting viral food creators.
00:01:24These are my viral fruit desserts. Today I'm going to show you guys how to make the OG dim
00:01:29sim. Hey babe, what do you want for breakfast?
00:01:34Oh my god.
00:01:35No, you're joking. And he cooks.
00:01:38The cooking will reach new heights.
00:01:41I've never had anything like that. It's a phenomenal dish.
00:01:45That is dynamite.
00:01:47This is probably the best I have so far in my life.
00:01:51I am blown away. The creativity shown in this plate of food is off the charts.
00:01:57And.
00:01:58The MasterChef babies are here everyone.
00:02:01With the biggest guests.
00:02:03Music and food are all things that feed the soul.
00:02:06Robin Hood, everybody.
00:02:08This is such a great come true.
00:02:10Ever.
00:02:11The Duchess of Sussex, Megan Broncox!
00:02:19Hello.
00:02:21Hello.
00:02:23I am rubbing my temples because I can't understand how this is so good.
00:02:29Here we go.
00:02:49Oh my goodness.
00:02:53Oh my goodness.
00:02:57Oh my goodness.
00:03:02Oh my goodness.
00:03:06I have dreamt of walking into this garden for 17 years from Series 1, Episode 1.
00:03:13And now I'm here.
00:03:15Oh my goodness.
00:03:17It is amazing.
00:03:18I'm journaling it.
00:03:19I'm never going to forget this day.
00:03:21Oh my goodness.
00:03:23This is sick.
00:03:25Dude.
00:03:26This is wild.
00:03:27Hey, techno all it.
00:03:28It's a lot.
00:03:29It's wild, man.
00:03:30Like, we're actually here.
00:03:31I'm just in awe.
00:03:33Like, such an out-of-body experience.
00:03:35Happy to see you there.
00:03:36Look at the hem up there.
00:03:38I know.
00:03:39And I'm ready to push myself to the limit to get one of those aprons.
00:03:43I really want this.
00:03:46Yeah.
00:03:47I am feeling so excited.
00:03:49I have to remind myself to walk because my legs are like jelly.
00:03:54There are so many other people.
00:03:56What are we doing?
00:03:58Where are the judges?
00:03:59What's going on?
00:04:00And all of a sudden...
00:04:11Oh my God.
00:04:13Oh my God.
00:04:13Oh my God.
00:04:14Oh my God.
00:04:14Oh my God.
00:04:16Oh my God.
00:04:22My name's Manali and I'm from Darwin.
00:04:22What's your name?
00:04:23My name is Kishwa.
00:04:23I'm Mindy.
00:04:23I'm a physiotherapist.
00:04:24Oh my God.
00:04:25Oh my God.
00:04:27My name's Manali and I'm from Darwin.
00:04:29Hey guys, my name's Brendan.
00:04:31What's your name?
00:04:32My name is Kishwa.
00:04:33I'm Reece.
00:04:34I'm Mindy.
00:04:34I'm a physiotherapist.
00:04:35Oh my God.
00:04:37All of these super familiar faces popping up.
00:04:41Matt Sinclair, Reynolds, Reece, and I'm just thinking they have all been standing where I'm
00:04:48standing today and 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.
00:05:04It's always been my biggest passion.
00:05:08It's special.
00:05:14That's really welcome.
00:05:17Welcome to the top 24.
00:05:19I can relate to that dish.
00:05:21And I want to see more of it.
00:05:24It's a yes for me.
00:05:25Where have you been?
00:05:27Like seriously.
00:05:30This did work.
00:05:31Aww.
00:05:32We see some of our favorite 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!
00:05:45Sorry, Daddy.
00:05:45Can I have my apron, please?
00:05:48Justine.
00:05:50Brilliant stuff.
00:05:51Marianne is the first one to go!
00:05:55I'm great.
00:05:56Great job.
00:05:57Sarah.
00:06:00Hey!
00:06:00Hey!
00:06:01Hey!
00:06:01Hey!
00:06:02Hey!
00:06:03Hey!
00:06:03might bequila's face.
00:06:04Come on.
00:06:06You are going to be a superstar!
00:06:11Hey!
00:06:12Hey!
00:06:14Hey!
00:06:16Oh my God.
00:06:18Hey.
00:06:19tears have started rolling down my eyes it's so inspirational it's made me
00:06:27realize it's my time to get an apron and I'm going to give it my best shot
00:06:50inspiring was that guess what none of those cooks have won the competition I'm
00:07:03proof that you don't have to win MasterChef to make your dreams come true
00:07:09all you have to do is get your hands on one of these
00:07:13yeah all MasterChef dreams start with a white apron these auditions are the
00:07:24biggest opportunity you'll have to make your dreams become reality you all have
00:07:32what it takes to be the new superstars of food
00:07:41and if it hasn't dawned on you yet one of you will win the title of MasterChef
00:07:48Australia 2020
00:07:54you'll take home a life-changing prize of two hundred and fifty thousand dollars and
00:08:01get your name on the MasterChef trophy before we go any further we'd like to
00:08:09acknowledge the traditional owners of the land upon which this competition takes
00:08:13place and pay our respects to the elders past and present this is a land that has
00:08:20always been rich in food and culture so please take that as inspiration in this
00:08:28kitchen guys we cannot wait to test your food we are going to over you like mini
00:08:36magnets and smell test assess you but we're gonna get the best of you good luck for these
00:08:45auditions we are gonna split you straight down the middle into two groups of 20 so if
00:08:52you're on like that side of the Vespa get on that side of the Vespa you're on that side of
00:08:57the Vespa get on that side of the Vespa
00:09:00Nailed it
00:09:01Oh correct
00:09:04What was that little toodle-oo
00:09:07so you're group one and you guys are group two
00:09:12everyone's eyeing each other off now aren't they just got a bit real
00:09:18all right group one get ready you're cooking first
00:09:23okay group two you'll be cheering them on from the gantry
00:09:27all right
00:09:28follow us
00:09:29come on
00:09:31oh my God
00:09:33oh my God
00:09:33oh my God
00:09:34oh my God
00:09:36oh my God
00:09:36take it easy
00:09:45oh my God
00:09:46we're going in
00:09:46we're going in
00:09:47oh
00:09:52go
00:09:57Mine's just spinning as I walk into the kitchen.
00:10:00Oh, my God, there's the club.
00:10:02Seeing the judges, the aprons and the trophy.
00:10:07It's like, OK, this is real now.
00:10:10Like, I've got to prove myself, I've got to cook.
00:10:14I've got to put my best foot forward.
00:10:20Wow, what do you think of this kitchen?
00:10:24No problem!
00:10:31Lydia.
00:10:32Yes?
00:10:33Do you want the tissue?
00:10:35You feel emotional already.
00:10:37I'm OK.
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.
00:11:11Yeah, you were.
00:11:12Eyes on the prize.
00:11:14I like it.
00:11:15Eyes on the prize.
00:11:16You've got to get one of those before you get that.
00:11:20What brought you here?
00:11:24Um, my 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 to
00:11:33do.
00:11:34Um, and 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, so.
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.
00:11:49That's it.
00:11:50Nice.
00:11:50It's all down to hard work now.
00:11:52Good luck.
00:11:54We 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.
00:12:03And 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.
00:12:25But, because, tonight, we are giving away ten white aprons.
00:12:33Oh, 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!
00:12:52Your 90-minute stop.
00:12:56Now!
00:12:56Woohoo!
00:13:01Woohoo!
00:13:01Go, go, go, go, go, go, go!
00:13:03Oh my god, this is insane!
00:13:05First time in there must be like, oop, sorry.
00:13:08Sorry.
00:13:09Woohoo!
00:13:09Because it's chaos.
00:13:11Traffic jam indeed.
00:13:12It's almost like a stampede of human beings.
00:13:15Ooh.
00:13:15Excuse me, behind.
00:13:16And I'm not wanting to be the one that gets squashed, so I'm trying to navigate my way through all
00:13:21of these
00:13:22people who are feeling just as excited as I am.
00:13:26Oh my goodness, look 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, it's looking beautiful.
00:13:38Parsley?
00:13:40Oh, yeah.
00:13:41I see a beautiful West Australian Marin.
00:13:45Straight away I'm thinking, I'm getting that thing first.
00:13:48Have you gone for the Marin?
00:13:50Yes, sir.
00:13:51Someone lives a pretty bloody good life.
00:13:58This is crazy.
00:14:02Oh, I'm passed.
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.
00:14:25But you just feed off this, right?
00:14:27Yeah, that's right.
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.
00:14:34Yeah, 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 prepared 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.
00:14:54John Christophe, I feel like time with Michelle and the kids has done you well,
00:14:59because you look a hundred percent more hot.
00:15:03What's happening?
00:15:03He 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 it?
00:15:09Est-ce que je suis beau?
00:15:10Oui.
00:15:11Who?
00:15:12You are beau.
00:15:14Huh?
00:15:14No.
00:15:15Okay.
00:15:16Can we focus on the food, please?
00:15:19Yeah, let's go.
00:15:19I'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 words.
00:15:34It's crazy.
00:15:35I am...
00:15:37Do you need to know the truthful age or the age that I tell people?
00:15:41Garlic.
00:15:43Garlic.
00:15:44That I'll bugger it.
00:15:45I'll tell the truth.
00:15:47I am 58.
00:15:49Hi.
00:15:49I'm Lydia.
00:15:52Continue.
00:15:53Continue.
00:15:54I'm going to show you around my domain.
00:15:57This 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.
00:16:02It is a mess and it may look like it's just chaos, but it's my personal organised chaos.
00:16:08I 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.
00:16:24And, um, 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 and 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.
00:16:56I 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.
00:17:08I 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.
00:17:19If anything, I bring wisdom and I bring experience.
00:17:24And 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, how 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, I like it, I like it.
00:17:40So tell us, what about this monster?
00:17:42This monster is some braised octopus.
00:17:45Oh, yeah 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.
00:18:10Starts with the octopus in there and then hopefully gets you one of those white aprons up there.
00:18:16Oh, I want you to love you so much.
00:18:18It's been lovely.
00:18:21Oh, Jean Christophe, he's so lovely.
00:18:25Very handsome.
00:18:27Ah, yeah.
00:18:28I do like the new look, definitely.
00:18:32Let me help you.
00:18:33Thank you, Jean Christophe.
00:18:34So, 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.
00:18:58Tonight I am cooking Brits Balanced Khao Soi.
00:19:00It is a northern Thai curry with a little swing so it's my healthier version.
00:19:07Today I'm making my mouth-watering chicken and prawn ma la dumplings.
00:19:14It's going to have a chicken fat chilli oil with a lot of spices in it.
00:19:18Dumplings, it's all relying on like the heart so everything I cook is heart and soul goes into the dumpling.
00:19:25There's a lot of energy and excitement in here today so just want to channel it all into the dish.
00:19:30It should make the best dish ever.
00:19:32I am making a mango and rose peluga.
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.
00:19:49It'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.
00:20:00I 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 blanco style sauce.
00:20:18So it's an almond sauce, kind of Spanish inspired.
00:20:22A couple of garnishes and seaweed crisps and chilli 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 and that's just me on
00:20:34a plate.
00:20:34Yeah.
00:20:35I'm in my 30s now but I'm still discovering who I am and discovering what to do with life.
00:20:45When I'm cooking I can express myself quite easily but also have a creative outlet.
00:20:55My girlfriend, she saw something in me that I didn't see in myself.
00:20:59And 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, I don't paint, I 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 but I've inspired people to start cooking.
00:21:29And that's, I love it. It'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.
00:21:45And the 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, clapping.
00:22:27Today 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 and if I want one of them I need to make sure I deliver a beautiful
00:22:42dish.
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, who's this 19 year old?
00:22:51He's a bit naive, he'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 and I used to always love taking the produce he would grow
00:23:04to put together a delicious meal.
00:23:07Very nice.
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 because it's about the closest thing I've ever gotten to
00:23:19picking up a chick before.
00:23:22I've got the energy, I think I have the skills and I'm ready to give it everything I've got.
00:23:26One thing about MasterChef I've been so inspired seeing is that everyone who goes on I've turned from just everyday
00:23:33cooks to really food superstars and it's a bit cheeky to say it but that's what I'm hoping will happen
00:23:38with me.
00:23:40Today I'm cooking my potato gnocchi with some fresh West Australian marin.
00:23:45Yeah, should be great, should be delicious.
00:23:46Smelling 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 and 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 tomatoey sauce.
00:24:07And I'm going to have a hint of acidity with a nice basil oil and bring that all together with
00:24:12the soft pillowy potato gnocchi.
00:24:17There's a lot going on.
00:24:18How old now are you?
00:24:1919.
00:24:22Are you 19 year old?
00:24:25Everyone else is older than me.
00:24:26I need to prove I'm more than a pretty face.
00:24:29I've actually got a little bit of talent in the kitchen but I'm looking around seeing these beautiful other dishes
00:24:35coming together.
00:24:36I'm cooking a duck sukkuman ramen which is a dipping noodle dish.
00:24:41I'm doing a squid egg spaghetti with a pipi volute and a parsley oil as well.
00:24:47I'm getting really worried.
00:24:49There's only 10 white aprons there.
00:24:51And 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, garlic green beans and little baguette.
00:25:06That is beautiful.
00:25:07I'm going to be cooking some butter poached leeks with creme fraiche emulsion and then like a crispy hazelnut pan
00:25:14grittato on top.
00:25:15Leeks are very much in season at the moment and 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 Renault.
00:25:26Yeah.
00:25:26Or Matt Sinclair.
00:25:28I know.
00:25:28Or 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 plan so far so I can't complain.
00:25:45I'm going to get this apron by just doing what I know and what I love to do.
00:25:48Which is putting big flavors together and cooking with love as cheesy as it sounds.
00:25:55Hola, 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 go a mission there.
00:26:00Yeah, so I'm making rice with alfato stew.
00:26:02The 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.
00:26:11What's that, Abuja?
00:26:12No, Lagos.
00:26:13Lagos?
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, fermented locust bean, round crayfish.
00:26:32So it's probably love it or hate it, but I went, you know, go hard and go home.
00:26:37Why the MasterChef kitchen for you?
00:26:38There's no better place to learn to kind of put Nigerian cooking a little bit more into the mainstream.
00:26:44Is that your jam? Is that what you want to do?
00:26:45Yeah, yeah, yeah.
00:26:47If you give us big, bold flavors, I can tell you a white apron is knocking on your door.
00:26:52Right, I'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, I just was so eager to fit in.
00:27:17I worked on my accent changing because I wanted to be understood.
00:27:22I was just trying to be accepted and be like everyone else.
00:27:28I struggled a bit and so I wasn't thinking about holding on to my culture.
00:27:35When you're at that age, the worst thing to be is different and I didn't want to be different.
00:27:42I'm making the puff puff batter right now.
00:27:45So, yeah, flour in there, a bit of sugar, some nutmeg.
00:27:50I moved to Sydney a little bit after university and 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 to help people understand Nigerian food culture than on MasterChef.
00:28:08So, I absolutely need an apron.
00:28:10Get it nice and smoky.
00:28:12The heat is well and truly on.
00:28:15Halfway down, 45 minutes to go.
00:28:22I'm so excited.
00:28:24I'm just, yeah, going like the wind.
00:28:26I'm cooking a beautiful Thai dish and I'm calling it a Thai-laced garden.
00:28:30We've got pork, we've got prawns, we've got beautiful fresh herbs.
00:28:33It's all held together with a beautiful fish sauce caramel.
00:28:36So, I'm doing a thali, a two-lentil dal, a mustard chicken.
00:28:40I'm doing Bombay potatoes.
00:28:41If I get Thai naan breads.
00:28:43I keep forgetting ingredients as well, so I've got to run back in a second.
00:28:46Any curry leaves?
00:28:47Yeah, very stressed here, but happy.
00:28:51I'm making cactus and chicken misciote.
00:28:55So, this is really authentic Mexican food.
00:28:57Whoop! Done!
00:28:59These are cumin.
00:29:01Oh, for God's sake.
00:29:02Oh, God, I forgot something else.
00:29:04And me!
00:29:07Being in the MasterChef kitchen is actually crazy. I can't believe I'm here. This feels like a dream.
00:29:13I work in a tech company as a recruiter, but everyone that's close to me knows how much of a
00:29:19passion I have for food.
00:29:20I made the anglaise yesterday. It's miso and burnt honey.
00:29:24And especially just making cakes.
00:29:26Let's put the attachments on.
00:29:28I just love eating sweets.
00:29:31I love those. So, yummy!
00:29:33I think that's always what drives you, right? You want to make what you love.
00:29:36This is my little cake station where 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.
00:29:55And I think everyone should be able to have that.
00:29:58Wow!
00:30:03You got it, Jackie!
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!
00:30:16How are you going?
00:30:18I'm good. I'm good. I'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.
00:30:23I'm making a black sesame and yuzu cake.
00:30:27Oh my God!
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 exciting. Me too, me too.
00:30:40Well, I don't want to take up any more of your time because 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.
00:31:26Oh wow, it smells so good in here.
00:31:29To be here in the MasterChef kitchen, there's no other way to say it but an out-of-body experience.
00:31:35It's just unbelievable.
00:31:40Hello, Alito. How are you?
00:31:42Good, thank you.
00:31:43Tell us, what are you doing?
00:31:45I'm doing you guys and gals a passion fruit tiradito.
00:31:49Oh, my favourite.
00:31:51Mmm, so a tiradito is fish, so it's thin slices.
00:31:56There's going to be a small sear on it and with a special Peruvian chilli that's called aji amarillo,
00:32:02which has like chilli but it kind of fades and it gives you this kind of floral burst after you
00:32:09eat it.
00:32:10I love the way you describe your food.
00:32:11You're also going to get a crispy fried tortilla so that you can scoop it up, get the juices, put
00:32:18the tuna on it, in your mouth, yummy, yummy, yummy.
00:32:21Oh my god, I can't wait to see that.
00:32:23I want you to smack that table so hard that it hurts your hair.
00:32:26I will, if it's worth it, yeah.
00:32:29I sense a little Peruvian vibe here.
00:32:32Latina connection, yeah, yeah, yeah.
00:32:34My mother, she's Peruvian.
00:32:35Mum always fed us with Peruvian food and yeah, which I feel so blessed because now we've got some of
00:32:41the best food in the world, really.
00:32:43I cannot believe how cool you are and you've got so much to do in 90 minutes.
00:32:47We'll get on with it.
00:32:48Come on, let's go Aya.
00:32:49Very exciting.
00:32:51Mama, can you just check that camera?
00:32:54My passion for food definitely came from 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 going to be transported back to wherever you ate them in Peru.
00:33:12I think both of my parents are better cooks than me, but they would say that I'm a better cook
00:33:16than them.
00:33:17So, it's a war.
00:33:20It's a full on culinary war.
00:33:23I really want to make sure that I'm showcasing those Peruvian flavours in order to get my hands on one
00:33:29of those aprons.
00:33:30Vamos, Alita, vamos!
00:33:31Vamos, 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, but the front is on fire.
00:33:42They know what they're doing and they're all food obsessed.
00:33:45Yeah.
00:33:46I think I'm struggling already to find out who's going to be the scent.
00:33:50And I'm already thinking maybe we should go and ask for maybe allowing to give more aprons.
00:33:58Because this is going to be a nightmare to go through.
00:34:01Joe, take your foot off the gas!
00:34:04Only 13 minutes to go!
00:34:06Let's go!
00:34:08Let's go!
00:34:09Let's go!
00:34:10Oh my God!
00:34:12This is so much faster than I thought.
00:34:14Come on!
00:34:16Oh, bugger it!
00:34:19Yummy!
00:34:20Yay!
00:34:20Smells amazing!
00:34:22Smells amazing!
00:34:26So far, I think I'm under control.
00:34:29I still got to cut the kingfish.
00:34:32I've got the ajo blanco sauce on the side.
00:34:35Chilli oil is done.
00:34:37What else I got to do?
00:34:38Seaweed crisps.
00:34:39I got to fry those off.
00:34:40Hi, Aaron!
00:34:41Hey!
00:34:42How are you doing?
00:34:43Oh my God!
00:34:43It's a chef in the making!
00:34:45I hope so.
00:34:46What are you making?
00:34:46A cured kingfish dish.
00:34:48Yeah.
00:34:48With an ajo blanco style sauce.
00:34:50Yeah.
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!
00:35:00In Chinese.
00:35:01Amazing!
00:35:02My mum says hi, by the way.
00:35:05She wanted me to say that.
00:35:06Amazing.
00:35:07Wish you so much luck.
00:35:08Thank you so much.
00:35:09I want the judges to experience something new as 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.
00:35:20I 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.
00:35:31Alright, come on.
00:35:32On a side note, funny enough, I was so nervous when Poe was in front of me,
00:35:35I had one of those moments 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, I'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 in brodo with a radicchio.
00:36:07I just need to roll up my pasta dough and fill the pastures.
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 free 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 in 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.
00:36:46I am a little bit behind on time at the moment.
00:36:49I am currently making the yuzu curd.
00:36:51So I've made the chiffon cake and that's in the oven.
00:36:54It will take probably about 40, 50 minutes.
00:36:57And then I need to chuck it in the blast chiller.
00:36:59Make sure it cools down so I can ice it and it doesn't melt everywhere.
00:37:02I need to make the foillotine crisp layer.
00:37:05Blather on there so it doesn't fly away.
00:37:08And also the black sesame cream.
00:37:10And some more seed.
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.
00:37:32That's probably what I'm most worried about.
00:37:34Honey sticking by the way, yeah?
00:37:36Yes.
00:37:36Are you gonna be ready, yeah?
00:37:37I will be ready.
00:37:38Cool.
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.
00:37:48If you want to get one of those white aprons, you'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 ridiculous.
00:38:20Oh, look at that.
00:38:20How'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 look like very focused.
00:38:34I just need a little bit of it.
00:38:35Did you season it a bit?
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.
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.
00:39:08Why 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.
00:39:32The steaks are high.
00:39:34Ten minutes to go, please!
00:39:40Where's the job, where's the job, where's the job, where's the job?
00:39:42Hurry up, hurry up, hurry up, hurry up!
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, but I think we're in a good place.
00:40:03When you eat off an ass stew, it demands your attention.
00:40:07From the stew base, you have capsicum, the scotch bonnet chili, so that's hot and that's fruity.
00:40:11Then you're adding in the beef and the tripe, which is the cow's stomach.
00:40:16So, a very divisive ingredient in some parts of the world, but in Nigeria, tripe is...
00:40:20I love tripe, which is great texture.
00:40:23The plantains just bring this sweetness to the dish.
00:40:26I'm hoping I've got the balance right.
00:40:30Spot on.
00:40:31Very happy with it.
00:40:32It's all tasting really good.
00:40:34I want to just eat the whole thing.
00:40:35I have to remember where I am and make sure I leave some for the dish.
00:40:41I need that apron.
00:40:43You know, I've started this journey of chasing my dreams, and now I'm like, that's got 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, and I feel like I've got a really good dish.
00:40:59I can't wait for the judges to try my passion fruit tuna tiradito.
00:41:03The sauce is a ginger, garlic, chilli, passion fruit, a 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 tostada on the side that they'll be able to scoop it up,
00:41:15and they're going to get that nice crunchy and the softness of the fish and the juiciness of the sauce.
00:41:19All right. We're in business now.
00:41:22I'm really excited to give something from my heart and my family to the judges.
00:41:26That looks so good.
00:41:28Come on, Jackie.
00:41:29This cake got to get out.
00:41:31Is it done?
00:41:33It's smelling good.
00:41:36Yeah, I think it's done.
00:41:37Woo-hoo!
00:41:40Get it on the plate, guys.
00:41:41It's going to be right down to the wire.
00:41:44I'm so happy with the cook on the prawns.
00:41:46I love the colour.
00:41:46I think they're perfect.
00:41:48It's going to win me an apron.
00:41:49Hopefully.
00:41:51Jess, how are you going?
00:41:53All good.
00:41:54Good?
00:41:54Yeah.
00:41:55Finish making my dumplings, and then I 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 legs have just come out.
00:42:06I've got my pan grittardo done.
00:42:07I'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.
00:42:28Looking pretty.
00:42:32I've got 12 slices of the kingfish, and I want to fold them over themselves so they look a bit
00:42:37like petals.
00:42:44And then from there I've got to pour over a 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 just 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 this is what I want to do, this is what I
00:43:20should do with my life.
00:43:21And, yeah, I'm willing to chase that all the way to the end.
00:43:26The finish line is in sight!
00:43:29Five minutes to go!
00:43:31Five minutes!
00:43:33It's 70,000 days now!
00:43:36Yeah!
00:43:38Fire!
00:43:38Line her up, get her in!
00:43:40Go Lydia!
00:43:42Aaron!
00:43:43My octopus finally goes on the hibachi.
00:43:46Oh my gosh, yes!
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?
00:43:56Smoke eases flavour!
00:43:58I'm hoping these flavours are to the judges' liking.
00:44:02Let me hear that sizzle!
00:44:03I want them to love my octopus, I want them to love my potatoes, I want them to love my
00:44:07sauce.
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!
00:44:30Loving it!
00:44:31There is so much to choose from.
00:44:34Oh my God!
00:44:35Leading!
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!
00:44:52Thank you!
00:44:53I need to start decorating but I'm really hoping that the filling isn't going to melt all the way through.
00:44:58Put 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!
00:45:30Ready?
00:45:31My hands are shaking.
00:45:33How long?
00:45:34How long?
00:45:34Every single second counts!
00:45:37Two minutes to go!
00:45:44Come on guys!
00:45:46It'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 gnocchi and that spicy red velvet
00:45:54sauce.
00:45:56There is a lot going on here.
00:45:59Oh my goodness.
00:46:04The 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!
00:46:26Let's finish!
00:46:27Go Casper!
00:46:28Let's go!
00:46:29Let's go!
00:46:30Let's go James!
00:46:31Let's go James!
00:46:32Go!
00:46:32Go!
00:46:34Go Amy!
00:46:35Look at that!
00:46:36That is gorgeous!
00:46:39Holy dooly.
00:46:41Come on!
00:46:41Come on!
00:46:42Get down to the wire!
00:46:43You can do it!
00:46:45How a rush!
00:46:46Oh my god!
00:46:47Oh my god!
00:46:47He has to get that on the plate.
00:46:48We're done and dusted!
00:46:51In turn!
00:46:52Get it on the plate!
00:46:53Five!
00:46:55Eight!
00:46:57Seven!
00:46:58Six!
00:47:00Let's go!
00:47:01Five!
00:47:03Four!
00:47:05Three!
00:47:07Two!
00:47:09Five!
00:47:09One!
00:47:10That is it!
00:47:11Well done!
00:47:26I'm stressed guys that we have to judge this.
00:47:36well that one is in the books your first cook in the master chef kitchen hectic wasn't it
00:47:42yeah now 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
00:48:22this octopus it's now or never absolutely this is my one chance to get the apron
00:48:34what is the name of your dish charred octopus with the lake and potato and a yogurt a sauce with
00:48:44the
00:48:44dill oil are you nervous just a little all right a lot it's just been such a dream to be
00:48:54here and I
00:48:55just can't actually still believe that I am here I just want to pinch myself tell us how much do
00:49:03you
00:49:04want this a lot more than anything this is such a great time for me and all my dreams are
00:49:11all around
00:49:11food I mean octopus can be very tricky is this the reason why you are nervous because I have concerns
00:49:21I
00:49:21I have a lot of concerns right here I'm gonna try it
00:50:08question 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
00:51:11the occhi and honestly perfection do you feel better oh so much you can unclench
00:51:22Lydia I'm so glad we finally found you thank you so much I mean this is unbelievable
00:51:31the leeks so nice and soft your sauce is exquisite you are fabulous I don't think you should be going
00:51:43back
00:51:43home yet because it's fantastic it is brilliant and because of this
00:51:58oh my god thank you so much
00:52:07what am I doing what am I I'm dialing I'm dialing I'm dialing I'm dialing okay let's go husband
00:52:17hi Sam I 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 I'm sorry I can't control it
00:52:39are you going to go now so I can just pee my pants just a little bit
00:52:47thank you thank you thank you thank you thank you thank you thank you thank you thank you thank you
00:52:53this is what it's all about next up it's Aaron
00:53:01it's a very daunting feeling there are less aprons so there's a lot riding on this
00:53:09I haven't had my knee shake like this in a while yeah I'm nervous okay you got our attention what
00:53:22have you cooked us Aaron I've made a cured kingfish with an ajo blanco sauce some herb oil chili oil
00:53:30and
00:53:30seaweed crisps you look like a chef just what I aspire to be and why what is it
00:53:40like more than just a creativity just everything about it is like the
00:53:44atmosphere the adrenaline you know the fire of it the passion yeah that's good
00:53:49gear so you want to come finish it off
00:54:17I love so much about you and 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 right ripping it's got a great amount of smokiness really love
00:54:34that great texture too for more little bits and pieces going on dude this is
00:54:41serious cooking in an audition I love the juxtapositions here so you've got cool
00:54:47and heat with your sauces and you've got really crunchy and crisp and then soft and
00:54:51luscious with the seaweed crackers and the fish I love how all of those things go
00:54:56together that is an amazing dish but I think it's quite simple I want to tell
00:55:04you how you can improve I think I would have just cut that fish a tiny bit thinner
00:55:09because it would have allowed a lot of that flavor that you've created to soak in a bit
00:55:15more well done I got the good feedback on my dish it was near perfect but near perfect might not
00:55:23be enough I'm just praying praying praying that one of those eight minutes is for me
00:55:28all right next one shot
00:55:33oh look at that Wow
00:55:35I've made a squid ink spaghetti with some prawns and chilies 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
00:55:57it
00:56:00Brittany
00:56:02this is Brits balanced khao soy I have taken one of my favorite Thai dishes and recreate it to make
00:56:10a healthier version
00:56:11the sauce is like literally perfection that shows that you've got game
00:56:17oh my god like everyone else's dishes it's full army just the class and caliber of people here oh wow
00:56:27is just mental
00:56:30I have made a mango and rose for Luther it tastes so much like every Indian dessert that I've ever
00:56:37tried but it's all in one bowl
00:56:39it kind of feels like eating confetti in a really beautiful way so they've just knocked it out of the
00:56:45pot
00:56:47Thai lace garden what amazes me the most is how the hell you've managed to return the flavors and
00:56:54Importantly having the right seasoning. Thank you. I'm terrified. It's gonna be stiff this competition
00:56:59So I've made you a fig leaf wrap fish and then on the side you've got a grilled grape salsa
00:57:04and a
00:57:05Avgolimino sauce. Casper this is wild. The flavors are all over the Mediterranean
00:57:11I've never had anything like that and I think you absolutely nailed it
00:57:21We'd love to try your dish. Olalu
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
00:57:40Masterchef is everything I've ever wanted to do. I absolutely need an apron
00:57:50I've come this far. I just have to get it
00:58:12I've made rice with alfada stew and some plantain and a coconut and carrot sambal
00:58:23You've you've been very brave to bring
00:58:26tribes
00:58:27I went back and forth about it. I
00:58:29Really want to just kind of honor my roots and kind of do what I can to
00:58:32Be part of the people who are making my during culture more front and center in Australia
00:58:37And I thought you know what you only do this. I don't know maybe once so go all in
00:58:59I
00:58:59Olalu, this is
00:59:01Just a window into an entirely different world and I think Australia needs more of it
00:59:09Thank you
00:59:11It's so sweet and meaty and comforting. It's got those lovely spices through it, but
00:59:19Incredible umami that's just holding everything together
00:59:23With the rice and with the sweetness of the banana and your magical touch of this sambal
00:59:28It works so well. I
00:59:31Think it's a phenomenal dish
00:59:34And I'm really glad you kept the offal in there because the texture is phenomenal
00:59:41This is probably the best try to have so far
00:59:47You're talking about the lining of a stomach and the way you did it you got the flavors
00:59:53Into the dish the sweetness. It's just fantastic
00:59:57This is probably the best plant a that I have so far in my life
01:00:10Oh
01:00:12I never comment that's crazy
01:00:25what's making you watery-eyed I don't know like it's there's a lot happening in my head right now
01:00:32you know that initial feeling of moving to England and trying to fit in so much and coming here and
01:00:41then leaning into my upbringing and seeing that kind of appreciated and yeah it's I didn't expect
01:00:51this it just means so much more than I thought I thought I did oh bless you yeah it does
01:00:56stuff to
01:00:56people this place it is really moving to be able to experience this and I love that this is this
01:01:05represents your story of migration and a bit of your struggle and also a reclaiming of your roots
01:01:12because I went through that in real time in this kitchen in season one so well done for just being
01:01:19here and sharing your story thanks for maybe take a little vote I think so
01:01:40yeah yeah yeah
01:01:58let's go
01:02:09I'm shaking like a leaf
01:02:12this is ridiculous oh what a life
01:02:30next up Alita
01:02:35my dish looks absolutely beautiful and I just hope that those Peruvian flavors are good enough
01:02:41to get me an apron wow because I'm not ready to go home
01:02:47Alita what'd you cook
01:02:48I cooked you a passion fruit tuna tiradito
01:03:15Alita it is plain and simple I absolutely love that dish
01:03:22it's one of those dishes as soon as you poured that sauce on you were hoping for like brightness
01:03:27and freshness and zing and texture it delivered in spades you have put your best foot forward
01:03:34in this audition so you should be super stoked thank you so much Andy Alita I love the dish
01:03:41I love the floral notes of the chili that went so well with the perfume of the passion fruit and
01:03:46just
01:03:46that tonne of acidity is just so refreshing well done and I love your very you've got a very zen
01:03:54vibe
01:03:54thank you it's bright it's tropical it's balanced you've chosen a fantastic fish for it the tuna's you know really
01:04:02oily so you've got you know that little sesame crust for fattiness as well as the avocado and then all
01:04:07that beautiful garden freshness from the coriander it's a winner it's so lovely
01:04:13I'm feeling excited but also I'm just praying so hard that my dish is still good enough to secure me
01:04:21one of those aprons
01:04:24let's have it Jake
01:04:27a eye fillet with a garlic mash charred shallots and a crispy leek with a chicken juke
01:04:38it's probably a touch under yeah yeah yeah like you were bloody close
01:04:44yeah steak's definitely rare shallots are a little bit raw and yeah the sauce is split
01:04:50I think you could have had better days
01:04:53great
01:04:56I've made tortellini and brodo with radicchio
01:04:58the broth was very delicate I would have liked a little bit more substance because the feeling's got some game
01:05:06Amy
01:05:06bouff bourguignon with pomme puree green beans and petit baguette
01:05:12just a little reduction on that sauce the fresh cooker all the moisture goes in and back in so you
01:05:17need to bring that down a little bit
01:05:19Tim
01:05:21it's a spicy pumpkin and ricotta with basil ravioli with a sage butter sauce
01:05:27I think I would have burnt the butter just to add another dimension and a little bit more salt
01:05:34some of these dishes are looking absolutely amazing but not everyone is nailing it so I'm getting really nervous
01:05:41Lucy
01:05:43Lucy
01:05:44I've made a duck superman which is a dipping ramen and with a mala soup base
01:05:50The only problem I have is a duck isn't cooked
01:05:54It is so easy to make mistakes in this kitchen and I'm really freaking out about the inside of my
01:06:00cake
01:06:02Jackie you're next
01:06:07There were definitely elements that were rushed so I'm so nervous I am having an out-of-body experience right
01:06:14now
01:06:18So tell us what you've made
01:06:20So I've made you a black sesame and yuzu cake
01:06:24Inside we've got a black sesame chiffon a yuzu curd
01:06:28Wrapped in a black sesame chantilly cream and a foillotine crisp on top
01:06:33You have to be very brave cooking a whole chiffon cake
01:06:41It's not on the inside that counts Jackie
01:06:43It's not on the inside that counts Jackie
01:07:09That is a good cross-section
01:07:11If it tastes as good as it looks it is going to be magnificent
01:07:17Wow
01:07:41Jackie
01:07:43That chiffon is textbook
01:07:49It's really really good just velvety so light
01:07:52And the sesame in it just gives it this lovely richness and nuttiness
01:07:56And then I really love that you've balanced the sweetness of that yuzu curd
01:08:03Which is really nice and sharp
01:08:05With a cream that you haven't sweetened very much at all
01:08:09It's a really really good job
01:08:12Well done
01:08:13That was all the technical stuff
01:08:14It's bloody delicious
01:08:17This cake right here is just something that we don't see at this stage
01:08:21In auditions I am blown away
01:08:24Flavour is right up my alley
01:08:26It just goes yuzu yuzu yuzu yuzu black sesame
01:08:30And it's like it's perfect
01:08:34Jackie
01:08:36Wow
01:08:37It's like wow wow wow
01:08:39I love this cake
01:08:41It is so good
01:08:44I think the fact that it's not too sweet means 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
01:08:54If you can pull something like this
01:08:55On a day like today
01:08:55I cannot wait to see more of you
01:09:04Thank you
01:09:05Thank you
01:09:08Thank you
01:09:08Let's have a little huddle
01:09:09Sean Christophe
01:09:10What was that?
01:09:11What was that?
01:09:11Oh please
01:09:13Don't give everybody a hug
01:09:14I can't fault that
01:09:19I think we should
01:09:20I agree with you
01:09:21You're the cake lass
01:09:22Jackie
01:09:27I've got something for you
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 to be holding one of these now is so special
01:09:54This is not real
01:09:57This 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 pan grittato
01:10:08And creme fraiche emulsion
01:10:09Everything is peaking
01:10:12From the sweet and sour leeks
01:10:15To the creme fraiche
01:10:16Just like
01:10:18Oh
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, Jonathan
01:10:31Chicken and nopales misiote
01:10:33Some Mexican style red rice with some tortilla
01:10:36Nopales
01:10:37They've got this citrusy kind of earthy flavour to them
01:10:40Amazing
01:10:41Delicioso
01:10:42Thank you
01:10:44Hazel
01:10:45I've made you a tali today
01:10:47So lentil dal
01:10:48Bombay potatoes
01:10:49Turmeric rice
01:10:50And mustard chicken
01:10:51I 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 because we only have a certain amount of aprons to give out
01:11:14Next dish we'd love to taste is
01:11:16Jeb
01:11:19Jeb
01:11:20Jeb
01:11:20Jeb
01:11:20Jeb
01:11:20Malforting mala chicken and prawn dumplings
01:11:23With my vinegar soy sesame dressing
01:11:26I'm not throwing this out lightly
01:11:29I think that's the best dumpling dish I've had in here
01:11:35To open up a filling which just hits every note that you want it to
01:11:40That was insane
01:11:43Jeb
01:11:43You're gonna have to take off your beautiful rainbow apron
01:11:47Oh
01:11:51Oh
01:11:52Oh
01:11:53Oh
01:11:54Oh
01:11:54Oh
01:11:56Oh
01:11:57Oh
01:11:57Oh
01:12:02Can everybody stop being so good out there?
01:12:05You are making our jobs way too hard
01:12:11Right
01:12:12Finally
01:12:13Look
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
01:12:26It would mean everything to me
01:12:28But I'm nervous about that Marin
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 what is your dish?
01:12:39I've done a pan fried gnocchi with West Australian Marin
01:12:44My spicy red velvet sauce
01:12:46And a basil oil
01:12:48Are you pleased with the marron?
01:12:51Uh
01:12:52I'm not sure to be honest
01:13:15Well
01:13:17Look
01:13:19It is great
01:13:20You are fantastic
01:13:21Thank you
01:13:22Trying to work out how the hell such a young kid
01:13:26To end up jungling with marron
01:13:30New keys cooked to as a velvet sauce
01:13:34This
01:13:35This most amazing beautiful basil oil
01:13:39It is good
01:13:40You've got something
01:13:41Thank 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
01:13:54It's got this wonderful peppery spice
01:13:57Beautiful gnocchi
01:13:58Love the the crust you got on that
01:14:00Tiny little bit dense
01:14:01Especially when you've got that beautiful light marin
01:14:04But wow
01:14:05Well done
01:14:11I know I'm definitely in with a shot today
01:14:15I reckon just like it's a 50-50 chance
01:14:18I need one of those white aprons
01:14:20Bad
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
01:14:48If we call your name
01:14:49Please step forward
01:14:53The first one
01:14:54Really showed us
01:14:56A luscious sauce
01:14:59So please
01:15:00Conform
01:15:01To claim your apron
01:15:05Alita
01:15:09Now the real fun start
01:15:11I can't believe it
01:15:12I'm ecstatic
01:15:13I feel
01:15:14Really
01:15:15Blessed
01:15:16To be perfectly honest
01:15:18I'm really excited
01:15:21This next dish
01:15:22This next dish
01:15:23Showed a massive amount of technique
01:15:29Jack
01:15:38This next dish
01:15:40It was simple
01:15:41But it was bloody delicious
01:15:44Annabelle
01:15:52Annabelle
01:15:52Seeing everyone get an apron
01:15:53It's amazing
01:15:54They're so amazing
01:15:55Like the food that they put up
01:15:57It was stunning
01:15:58Casper
01:16:01But it's a very daunting feeling
01:16:04Yeah
01:16:05If I don't get one
01:16:06I'd be pretty devastated
01:16:08It's a big deal
01:16:09It's you Meg
01:16:14I really don't know what's gonna happen
01:16:18There's only one apron left
01:16:28The last dish
01:16:30Gave us
01:16:31Bags of flavour
01:16:33Tons of textures
01:16:35And it looks like it came
01:16:37Fresh off the past
01:16:39At a restaurant
01:16:43Aaron
01:16:51Yeah
01:16:52Yeah
01:16:52I got it
01:16:53Yeah
01:16:59Oh man
01:17:04Well 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
01:17:21Well 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
01:17:48I thought my MasterChef dreams were over
01:17:50But they're back
01:17:52And I am ready to go
01:17:55I didn't know it was coming at all
01:17:56Oh I had no idea
01:17:59I'm coming with everything
01:18:00And I'm getting one of those white aprons
01:18:04Tomorrow night
01:18:06What a massive start to the competition
01:18:1120 more of the country's best home cooks
01:18:15Pressure is on, the standard is so high
01:18:20Yeah
01:18:21Battle it out for a spot in the competition
01:18:24I want the apron like crazy
01:18:26If I get an apron
01:18:27I could win the trophy
01:18:29And one dish
01:18:32I'm making a
01:18:34Pochetta Panino
01:18:34Will decide their fate
01:18:37You're making a panini
01:18:39Yeah
01:18:39Ten aprons up for granted
01:18:40And you're making a sandwich
01:18:49To be continued
01:18:51To be continued
01:18:51To be continued
01:18:53To be continued
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