MasterChef Australia (2009) Season 18 Episode 1

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👨‍🍳 MasterChef Australia (2009) - Season 18 Episode 1  The kitchen is OPEN! In the Season 18 premiere, a fresh batch of passionate home cooks step into the MasterChef kitchen for the first time. From nerve-wracking Mystery Box challenges to stunning signature dishes, watch as dreams are born, tears are shed, and culinary stars begin to rise.  🔹 Episode Highlights: • Meet the new contestants: diverse backgrounds, bold flavors, big dreams • Mystery Box Challenge: surprise ingredients test creativity under pressure • Signature Dish round: home cooks showcase their culinary identity • Judges' first impressions: Andy, Melissa, Jock & guest judges weigh in • Emotional moments: triumphs, tears & the first elimination tease  🔹 Series Info: • Format: Cooking Competition / Food Reality / Talent Show • Original Network: Network 10 (Australia) / 10 Play / International Syndication • Series Launch: 2009 | Season: 18 | Episode: 1 (Season Premiere) • Judges: Andy Allen, Melissa Leong, Jock Zonfrillo (legacy) / Guest Judges • Setting: MasterChef Australia Kitchen – Sydney, Australia • Language: English (Original Audio) • Runtime: ~75 minutes (full) | Clip/Highlight version: ~10-15 min  🎧 Prefer audio? Listen to MasterChef Australia recaps & food podcasts on Spotify, Apple Podcasts.  👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which contestant caught YOUR eye? 👇🍽️" Turn on notifications 🔔 so you never miss the next challenge!  #MasterChefAustralia #MasterChefAU #MCAU2026 #CookingCompetition #Network10 #FoodReality #S18E1 #MysteryBox #BingeWatch #HomeCook #AustralianTV #Foodie  ⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and Banijay Group. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.

Transcript

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

00:00:14use some fresh garlic, some fresh ginger. The way Australians learn about and share food. The balance

00:00:21of flavours 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.

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.

00:01:13Rick Starr. Maggie Bear.

00:01:16Sanjeef Kapoor.

00:01:18Turner Stone. What a nice welcome.

00:01:20The most exciting viral food creators.

00:01:24These are my viral fruit desserts.

00:01:27Today I'm going to show you guys how to make the OG dim sum.

00:01:31Hey babe, what do you want for breakfast?

00:01:34Oh my god!

00:01:35No, you're joking. And it 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.

00:01:53The 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.

00:02:06Robert Owen everybody!

00:02:08This is such a dream come true.

00:02:11Ever.

00:02:11The Duchess of Sussex, Megan Barker!

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!

00:02:56Oh my goodness!

00:03:02Oh my goodness!

00:03:06I have dragged you walking into this garden for 17 years from Series 1, Episode 1, and now I'm here.

00:03:17It is amazing.

00:03:18I'm journaling it. I'm never going to forget this day.

00:03:21Oh my goodness. This is sick.

00:03:25Dude, it's wild.

00:03:27Hey, techno, all it? It's a lot.

00:03:29It's wild, 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.

00:03:37Look 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.

00:03:44I really want this.

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? What's going on?

00:04:01And all of a sudden...

00:04:11Oh my God, guys, woo!

00:04:14Woo!

00:04:15This projection goes on to MasterChef Kitchen Building.

00:04:22What's your name?

00:04:23Uh, Rennell.

00:04:24Rennell?

00:04:24Yes.

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.

00:04:35Hi, I'm 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.

00:05:04It's always been my biggest passion.

00:05:08It's special.

00:05:17Welcome to the top 24.

00:05:20I can relate to that dish and 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?

00:05:30Mr. Twop.

00:05:32We see some of our favourite contestants exactly in the same position where we are all nervous, all excited, all

00:05:39trying to get that apron.

00:05:40Yes!

00:05:42Yes!

00:05:44Sorry, Daddy.

00:05:45Can I have an apron, please?

00:05:48Justine.

00:05:49Brilliant stuff.

00:05:51Marion is the first one.

00:05:55Andre.

00:05:56Great job.

00:05:57Sarah.

00:06:02Congratulations.

00:06:04Callum, you 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 and I'm going to give it my best shot.

00:06:35Here we go!

00:06:40Here we go!

00:06:44Look at these ones!

00:06:50How 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.

00:06:59Oh, you said that's right!

00:07:03I'm proof 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.

00:07:13Yes!

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.

00:07:36Yes!

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.

00:08:06Before 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 hover 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.

00:08:49Into two groups of 20.

00:08:52So, if you're on like that side of the Vespa, get on that side of the Vespa.

00:08:56On 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.

00:09:28All right.

00:09:28All righty.

00:09:29Follow us.

00:09:29Come on!

00:09:32Oh, my God.

00:09:33Oh, my God.

00:09:34Oh, my God.

00:09:35Oh, my God.

00:09:36Take it in.

00:09:39Oh, my God.

00:09:46We're going in.

00:09:47We're going in.

00:09:48Oh, my God.

00:09:52Oh, my God.

00:09:53Oh, my God.

00:09:57Mine's just spinning as I walk into the kitchen.

00:10:00Oh, my God.

00:10:01There's the club.

00:10:02Seeing the judges, the aprons and the trophy.

00:10:07It's like, okay, this is real now.

00:10:10Like, I've got to prove myself.

00:10:13I've got to cook.

00:10:14I've got to put my best foot forward.

00:10:16Oh, my God.

00:10:20Oh, my God.

00:10:22What do you think of this kitchen?

00:10:24Good job.

00:10:31Lydia.

00:10:32Yes?

00:10:33Do you want the tissue?

00:10:35You feel emotional already.

00:10:37You're okay.

00:10:40I'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 are.

00:11:12Oz on the prize.

00:11:14I like it. Oz on the prize.

00:11:17You'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, so she helped me find what I was good at when I was really lost and didn't know what

00:11:33to do.

00:11:34If it weren't for her, I wouldn't have applied at all.

00:11:37I wouldn't be here without her.

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.

00:11:59Yeah.

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.

00:12:26Tonight, because tonight we are giving away 10 white aprons.

00:12:33Oh, 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?

00:12:51Yeah!

00:12:53Your 90-minute start.

00:12:55Now!

00:12:56Good job!

00:12:58Woo-hoo!

00:13:03Oh, my God!

00:13:05This time in there must be like, oh, sorry.

00:13:08Sorry.

00:13:09This is chaos.

00:13:11Traffic jam indeed.

00:13:12It's almost like a stampede of human beings.

00:13:15Excuse me, behind.

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 as I

00:13:24am.

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, it's looking beautiful.

00:13:39Parsley?

00:13:40Oh, yeah.

00:13:41I see a beautiful West Australian marron.

00:13:45Straight away, I'm thinking, I'm getting our thing first.

00:13:48Have you gone for the marron?

00:13:50Yes, sir.

00:13:51Someone lives a pretty bloody good life.

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.

00:14:16Remember 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.

00:14:50And it's only 10 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,

00:15:00because you look 100% more hot.

00:15:03What's happening?

00:15:04No, he was hot before.

00:15:05It's all that MBR water starting to work.

00:15:07It's magic.

00:15:08How do you say...

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, okay.

00:15:16Faut que voilà.

00:15:17Can we focus on the food, please?

00:15:19Yeah, let's go.

00:15:20I'm feeling your boss.

00:15:29Just downright excited to be doing this.

00:15:32I can't.

00:15:32I can't put words to it.

00:15:34It's crazy.

00:15:35I am...

00:15:37Do you need to know the truthful age?

00:15:39Or 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.

00:15:53Continue.

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.

00:16:02Show 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.

00:16:09I 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.

00:16:18My 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.

00:16:35I've been cooking three meals a day for, whoa, 40 years.

00:16:40Yama.

00:16:41I 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.

00:17:03It'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.

00:17:12They strike 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.

00:17:24And I wouldn't be here if I didn't think I could do this.

00:17:28Lydia.

00:17:29Hi, 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 day.

00:17:37Yes, I like it, I like it.

00:17:40So tell us, what about this monster there?

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.

00:18:09It starts with the octopus in there and then hopefully gets you one of those white aprons up there.

00:18:16I want you to love yourself, man.

00:18:18Go, Lydia.

00:18:18It smells lovely.

00:18:19Thank you, thank you.

00:18:21Oh, Jean-Christophe is so lovely.

00:18:25Very handsome.

00:18:27Uh, yeah, do like, I do like the new look, definitely.

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, it's 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 Khao Soi.

00:19:01It 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 mala dumplings.

00:19:14It's going to have a chicken fat chilli 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 hard and so goes into the dumpling.

00:19:25There's a lot of energy and excitement in here today,

00:19:28so just want to channel it all into the dish and 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.

00:19:46Hefty, 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,

00:19:54but still it's hard to fathom and put into words, man.

00:19:59I'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 ahobanko-style sauce,

00:20:18so it's an almond sauce, kind of Spanish-inspired.

00:20:22A couple 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,

00:20:29and I'm just a mishmash of all different cultures and different tastes,

00:20:32and that's just me on a plate, yeah.

00:20:35I'm in my 30s now,

00:20:37but I'm still discovering who I am

00:20:41and 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, 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,

00:21:26but I've inspired people to start cooking,

00:21:29and that's, I love it.

00:21:31It's an amazing feeling.

00:21:35I don't just want to be a chef.

00:21:38I 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

00:21:47is just get one of the aprons.

00:21:51That's all that matters.

00:22:06This is where you guys are my best back-up dancers possible.

00:22:11Hopefully this is the first of many cooks in this kitchen.

00:22:1560 minutes to go!

00:22:25Oh my goodness, we're here.

00:22:27Today I'm really nervous

00:22:29because I'm in a foreign environment.

00:22:31I'm under some serious time pressure.

00:22:35Can't look!

00:22:36There's ten aprons there,

00:22:38and if I want one of them,

00:22:39I 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

00:23:04to put together a delicious meal.

00:23:08I don't know that.

00:23:08We've recently just got six chickens.

00:23:11That was pretty awesome.

00:23:12Chris Hensworth.

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

00:23:33to 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 marron.

00:23:45Yeah, it should be great.

00:23:46It should be delicious.

00:23:47Smelling good, Luke.

00:23:49With the marron, 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.

00:24:01And then I'm going to have that spicy, creamy, rich tomato-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

00:24:43with a pipi velouté

00:24:45and a parsley oil as well.

00:24:47I'm getting really worried.

00:24:50There'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.

00:24:58Tonight, I'm cooking berth-bolgagnon.

00:25:00I'm working on my pom puree,

00:25:03garlic green beans,

00:25:04and 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,

00:25:23we could witness the next, like,

00:25:25Rennell or Matt Sinclair.

00:25:28I know.

00:25:29Or 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

00:25:46by just doing what I know and what I love to do,

00:25:49which is putting big flavours together

00:25:52and 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've 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 Nigerian?

00:26:10Yeah, I was born in Nigeria.

00:26:11What's that, Abujaa or...?

00:26:13No, Lagos.

00:26:13Lagos?

00:26:14Good knowledge, though.

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

00:26:21as your food drink?

00:26:22It's everything that Nigerian cooking is about.

00:26:24Right.

00:26:25It's big flavours, super bold.

00:26:27It got, like, tripe,

00:26:29fermented locust bean,

00:26:31ground crayfish.

00:26:32So it's probably a bit of a hate it,

00:26:35but I went, you know,

00:26:36go hard and go home.

00:26:37Why the MasterChef kitchen for you?

00:26:38I'm like, there's no better place to learn

00:26:40to kind of put Nigerian cooking

00:26:42a little bit more into the mainstream.

00:26:44Is that your jam?

00:26:45Is that what you want to do?

00:26:45100%, yeah, yeah, yeah.

00:26:46Love it.

00:26:47If you give us big, bold flavours,

00:26:49I can tell you a white apron

00:26:51is 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

00:27:10when I was 12 years old.

00:27:12But 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

00:27:32holding on to my culture.

00:27:35When you're at that age,

00:27:36the worst thing to be is different

00:27:37and 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,

00:27:47a 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

00:27:58is about rediscovery.

00:28:01I reckon there's no better place

00:28:04to 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!

00:28:18CHEERING AND APPLAUSE

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

00:28:28and I'm calling it a Thai-laced garden.

00:28:31We've got pork, we'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,

00:28:39a 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,

00:28:44so I've got to run back in a second.

00:28:46A little curry leaves?

00:28:48Yeah, very stressed here,

00:28:50but happy.

00:28:52I'm making cactus and chicken misciote.

00:28:55So, this is really authentic Mexican food.

00:28:58Woo!

00:28:58Done!

00:28:59Those are cumin.

00:29:01Oh, for God's sake.

00:29:02Oh, God, look about something else.

00:29:04And me!

00:29:07Being in the MasterChef kitchen

00:29:08is 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

00:29:15as a recruiter,

00:29:16but everyone that's close to me

00:29:18knows how much of a passion

00:29:20I have for food.

00:29:21Made the anglis yesterday.

00:29:22It's miso and burnt honey.

00:29:25And especially just making cakes.

00:29:27Let's put the attachments on.

00:29:29I just love eating sweets.

00:29:31I love those.

00:29:31So 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

00:29:41a creative outlet for me.

00:29:44It's so meditative,

00:29:45measuring and pouring ingredients out.

00:29:47And at the end,

00:29:48you get this beautiful dish.

00:29:50Cakes are only had

00:29:51at really kind of exciting

00:29:53and precious moments.

00:29:55And I think

00:29:56everyone should be able to have that.

00:29:59Wow!

00:30:00Wow!

00:30:03You got it, Jackie!

00:30:07I would love to blow the judges away

00:30:09with this mix of

00:30:11really humble but striking

00:30:13East Asian flavours.

00:30:15Hi, Jackie!

00:30:16Hi, Po.

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.

00:30:20I'm making 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.

00:30:26Oh, my God!

00:30:29That's challenging, I think.

00:30:32And you're also

00:30:33kind of making a chiffon cake

00:30:34for the chiffon queen.

00:30:37Chiffons are like my favourite cake ever.

00:30:39Very exciting.

00:30:39Me too.

00:30:40Well, I don't want to take up

00:30:41any more of your time.

00:30:42You'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.

00:30:56It would probably take me

00:30:57about 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,

00:31:09I'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

00:31:33but an out-of-body experience.

00:31:36It's just unbelievable.

00:31:40Hello.

00:31:41How are you?

00:31:42Good, thank you.

00:31:43Tell us, what are you doing?

00:31:45I'm doing you guys and gals

00:31:47a passion fruit tiradito.

00:31:49Oh, my favorite.

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 chili

00:32:00that's called ají amarillo

00:32:01which has like chili

00:32:05but it kind of fades

00:32:06and it gives you this kind of floral burst

00:32:09after you eat it.

00:32:10Oh, look the way you describe your food.

00:32:12You're also going to get

00:32:13a crispy fried tortilla

00:32:15so that you can scoop it up,

00:32:17get the juices,

00:32:18put the tuna on it,

00:32:19in your mouth.

00:32:20Yummy, yummy, yummy.

00:32:20Oh, my God.

00:32:21I can't wait to see that.

00:32:23I want you to smack that table

00:32:24so 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.

00:32:47Well, get on with it.

00:32:48Come on.

00:32:49Let's go, Aya.

00:32:50Very exciting.

00:32:51Mama, can you just check that camera?

00:32:54My passion for food definitely came from

00:32:57watching 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

00:33:08to wherever you ate them in Peru.

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.

00:33:20It's a full-on culinary war.

00:33:24I 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!

00:33:35We have got a task on our hands.

00:33:37I'm inspired by them.

00:33:39I 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

00:33:43and they're all food obsessed.

00:33:45Yeah.

00:33:46I think I'm struggling already

00:33:47to find out who's going to be the 10.

00:33:50And I'm already thinking

00:33:51maybe we should go

00:33:52and ask for maybe

00:33:54allowing to give more applause.

00:33:56All right.

00:33:58Because this is going to be a nightmare to go through.

00:34:02Don't 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.

00:34:30I've still got to cut the kingfish.

00:34:32I've got the ajo blanco sauce on the side.

00:34:36Chilli oil is done.

00:34:37What else have I got to do?

00:34:38Seaweed crisps.

00:34:39I've got to fry those off.

00:34:40Hi, Aaron.

00:34:41Hey, what's going on?

00:34:43Oh, my God, it's just a little chef in the making.

00:34:45I hope so.

00:34:46What are you making?

00:34:47A cured kingfish dish

00:34:48with an ajo blanco-style sauce.

00:34:50Made my own chilli oil as it is.

00:34:52Seaweed crisps as well.

00:34:53So, nice bit of fusion.

00:34:55Yeah.

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.

00:35:03Yeah, yeah, yeah.

00:35:05She wanted me to say that.

00:35:06Oh, amazing.

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.

00:35:12Something that hasn't been combined before.

00:35:15Ajo 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, all right?

00:35:31Come 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?

00:35:38I was like, I wish I could take that back.

00:35:43Go for it.

00:35:44Go 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.

00:36:02I 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.

00:36:18I want this steak.

00:36:20Medium rad.

00:36:21Pink.

00:36:22Tip to top.

00:36:24Yes, Casper!

00:36:26You got this.

00:36:26I'm feeling good.

00:36:27The energy, everyone at the gantry cheering me on.

00:36:29It's amazing.

00:36:30I'm cooking a fig leaf wrap fish with Avgo Lemano 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.

00:36:45Yeah, 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.

00:36:53If that's in the oven, it will take probably about 40, 50 minutes.

00:36:58And then I need to chuck in the blast chiller.

00:37:00Make 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.

00:37:10That's a morse.

00:37:12There's quite a lot to do right now.

00:37:14I'm feeling so behind. I'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.

00:37:23And having a whole day, I would say.

00:37:25This bench space, where 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.

00:37:34I'm sticking by the way, yeah?

00:37:36Yes.

00:37:36Are you going to 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.

00:38:15Okay.

00:38:15My stock is reducing.

00:38:18Oh, this is so...

00:38:20Oh, look it up.

00:38:21How's it all working out?

00:38:22I think I'm under control, sort of.

00:38:24Yeah?

00:38:24The way you were just strolling back from the pantry then.

00:38:27You would have been.

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.

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.

00:39:19There's no plan B.

00:39:20This is going to cooking time.

00:39:22No plan B.

00:39:32The steaks are high.

00:39:35Ten minutes to go, please!

00:39:40Where's the job, where's the job, where's the job, where's the job?

00:39:43Hurry up, hurry up, hurry up, hurry up!

00:39:46Oh, yeah.

00:39:48Coriander, coriander, do you know where the coriander is?

00:39:50Oh, my gosh.

00:39:53Oh, my gosh!

00:39:55This 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 of 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.

00:40:12Then 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, I love tripe.

00:40:21It's just 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.

00:40:33It's all tasting really good.

00:40:34I want to just eat the whole thing.

00:40:35I have to remember where I am 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 going to be mine.

00:40:49Yeah.

00:40:51How are you going?

00:40:53Amazing.

00:40:55Just 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 strike my passion fruit tuna tiradito.

00:41:03The sauce is of ginger, garlic, chilli, passion fruit, a flavour bomb in their mouth, and it really balances out

00:41:09beautifully with that tuna.

00:41:11They've also got a little cracker, a tostada on the side that they'll be able to scoop it up, and

00:41:15they're going to get that nice crunchy,

00:41:16and the softness of the fish, and 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 and my family to the judges.

00:41:26That looks so good.

00:41:28Come on, Jackie.

00:41:30This 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.

00:41:44I'm so happy with the cook on the prawns.

00:41:46I love the colour.

00:41:47I think they're perfect.

00:41:48So...

00:41:48Go to Vivian Abram!

00:41:50Hopefully!

00:41:51Jess, how are you going?

00:41:53All good.

00:41:53Good?

00:41:54Yep.

00:41:55Finish making my dumplings, and then 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, so now I've got to get this on a plate.

00:42:28Looking 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 slice 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,

00:43:19this is what I should do with my life,

00:43:21and yeah, I'm willing to chase that all the way to the end.

00:43:25Ooh!

00:43:26The finish line is in sight!

00:43:29Five minutes to go!

00:43:31Yeah!

00:43:32Five minutes!

00:43:33That is on the plate now!

00:43:36Yeah!

00:43:38Fire!

00:43:39Light her up!

00:43:40Get her in!

00:43:40Here you go, Lydia!

00:43:42Aaron!

00:43:43My octopus finally goes on the hibachi.

00:43:46Oh, 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.

00:43:54I'm going to do the drama of this.

00:43:56Yeah!

00:43:57Smoke easy 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.

00:44:31There's so much to choose from.

00:44:34Oh, my God!

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,

00:44:54but I'm really hoping that the filling isn't going to melt all the way through.

00:44:58I put 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,

00:45:17but hopefully it's enough.

00:45:19Yes, Jackie!

00:45:20I really want one of those aprons

00:45:22because I would absolutely love to build up my cake universe.

00:45:26Oh, my goodness.

00:45:27Jackie, that looks wicked!

00:45:30Oh!

00:45:31You ready?

00:45:32My hands are shaking.

00:45:33How long? How long?

00:45:34Every single second counts!

00:45:37Two minutes to go!

00:45:39Come on!

00:45:42Bring it high!

00:45:44Come on, guys.

00:45:45Watch, watch, watch!

00:45:47It's all happening. It's all happening.

00:45:48The elements I'm going to have is the beautiful, sweet marin

00:45:51with my potato gnocchi and that spicy red velvet sauce.

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 that thing.

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!

00:46:25Oh, yeah!

00:46:26You can do this!

00:46:27Yeah, Casper, let's go!

00:46:29It's easy, it's easy, it's easy!

00:46:31Let's go, James!

00:46:32Go, go, go!

00:46:34Go, Amy!

00:46:35Look at that!

00:46:36That is gorgeous!

00:46:39Holy dooly!

00:46:41Come on, come on, come on!

00:46:42Get down to the wire!

00:46:43You can do it!

00:46:44Oh, my God!

00:46:47Oh, my God!

00:46:47He has to get that on the plate!

00:46:49We're done and dust it in!

00:46:51Get it on the plate!

00:46:53Five!

00:46:55Eight!

00:46:57Seven!

00:46:59Six!

00:47:00Let's go!

00:47:01Five!

00:47:03Four!

00:47:05Three!

00:47:07Six!

00:47:09Five!

00:47:10Five!

00:47:11Five!

00:47:13Five!

00:47:14Five!

00:47:18Five!

00:47:21Five!

00:47:22Five!

00:47:24Five!

00:47:25Five!

00:47:26Five!

00:47:26I'm stressed, guys, that we have to judge this.

00:47:37Well, that one is in the books.

00:47:39Your first cookie in the MasterChef Kitchen.

00:47:41Hectic, wasn't it?

00:47:42Yes!

00:47:43Yes!

00:47:45Now, 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, we'll give you a white apron

00:48:01on the spot.

00:48:10Okay, the first dish we would like to test belongs to Lydia, please.

00:48:18It looks the part, but gee, I'm doubting this octopus.

00:48:24It's now or never.

00:48:26Absolutely.

00:48:27This is my one chance to get the apron.

00:48:37Wow!

00:48:52It's not the first ripe music, though.

00:48:59Do you see it?

00:48:59Please!

00:49:01No!

00:49:02Tell us how much do you want this a lot more than anything?

00:49:06This is such a great time for me and all my dreams are all around food. I

00:49:14Mean octopus can be very tricky. Is this the reason why you are nervous because the octopus I have concerns

00:49:21I have a lot of concerns

00:49:24Right yeah, I'm gonna try it

00:49:31I

00:50:01I

00:50:09Question was all about that octopus

00:50:14Nuff char is a tender

00:50:21Perfect

00:50:30Not only is octopus perfect, I wouldn't change a thing on the whole dish it is

00:50:37sublime

00:50:39the potatoes like

00:50:42You know when you're in a bath and you start to wrinkle up because you've been in there that long

00:50:46That's the next step for those potatoes because I was sitting in that butter

00:50:50Having a little spa day for like pretty much 90 minutes, and it's just done the perfect thing for them

00:50:59Yeah, I'm so jealous of your family who get to eat this food every day of their lives

00:51:06Like that oki just melts in your mouth every texture is like butter the potatoes the leeks the oki and

00:51:13Honestly perfection. Do you feel better? Oh, you can unclench?

00:51:22Lydia I'm so glad we finally found you. Thank you so much. I

00:51:29Mean this is unbelievable

00:51:31The leeks was nice and soft your sauce is exquisite you are

00:51:39Fabulous, I

00:51:40Don't think you should be going back home yet

00:51:44Because it's fantastic

00:51:46It is brilliant

00:51:49It is brilliant

00:51:49And because of this

00:52:02Oh my God thank you so much

00:52:08What am I doing what am I I'm dialing I'm dialing I'm dialing I'm dialing I'm dialing

00:52:18Hi 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.

00:52:32I'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?

00:52:53This is what it's all about.

00:52:57Next up, it's Aaron.

00:53:01It's a very daunting feeling.

00:53:03There are less aprons, so there's a lot riding for this.

00:53:10Haven't had my knee shake like this in a while.

00:53:14Ooh.

00:53:15Um, yeah, I'm nervous.

00:53:20Okay, you got our attention. What are you cooking us Aaron?

00:53:24I've made a cured kingfish with an ajo blanco sauce, some herb oil, chilli oil and seaweed crisps.

00:53:34You look like a chef, like straight up.

00:53:36I know, I'm like a chef by the way.

00:53:38Just what I aspire to be and...

00:53:40Why? What is it?

00:53:41Like more than just the creativity, just everything about it.

00:53:44It's like the atmosphere, the adrenaline, you know, the fire of it, the passion.

00:53:48Yeah.

00:53:49That's good gear.

00:53:51So, do you want to come and 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.

00:54:27So, well done on that.

00:54:29The chilli oil is right, it's ripping.

00:54:32It's got a great amount of smokiness.

00:54:34Really love that.

00:54:35Um, great 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 and you've got really crunchy and

00:54:50crisp and then soft and luscious with the seaweed crackers and the fish.

00:54:55I love how all of those things go together.

00:54:58That is an amazing dish, but I think it's quite simple.

00:55:03I want to tell you how you can improve.

00:55:05Um, I think I would've just cut that fish a tiny bit thinner because it would've allowed a lot of

00:55:11that flavour that you've created to soak in a bit more.

00:55:15Well done.

00:55:18I got the good feedback on my dish.

00:55:20It was near perfect, but near perfect might not be enough.

00:55:24I'm just praying, praying, praying that one of those aprons is for me.

00:55:29Right, next one, Jacques.

00:55:33Oh, look at that.

00:55:34Wow.

00:55:36I've made a squidding spaghetti with some prawns, some chilis, uh, PP for lute, and finishing with a parsley oil.

00:55:43Oh, yes.

00:55:50I think this is exceptional.

00:55:52I love your, your ink noodles.

00:55:55The sauce is what make everything together.

00:55:57You've got it.

00:56:00Brittany!

00:56:03This is Britt's balanced khao soi.

00:56:05I have taken one of my favourite Thai dishes and recreated it to make a healthier version.

00:56:11The sauce is like literally...

00:56:14Perfection.

00:56:15That shows that you've got game.

00:56:18Oh my God, like, everyone else's dishes, it's full.

00:56:22Army!

00:56:23Just the class and calibre of people here.

00:56:26Oh, wow!

00:56:28Is just mental.

00:56:30I have made a mango and rose faluta.

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 confetti in a really beautiful way.

00:56:43So they've just knocked it out of the park.

00:56:47Thai Lace Garden.

00:56:48What amazes me the most is how the hell you've managed to return the flavours, and importantly, having the right

00:56:55seasoning.

00:56:57I'm terrified. It's gonna be stiff, this competition.

00:57:00So I've made you a fig leaf wrapped fish, and then on the side you've got a grilled grape salsa,

00:57:04and an Avgolimino sauce.

00:57:07Casper, this is wild.

00:57:08The flavours are all over the Mediterranean.

00:57:12I've never had anything like that, and I think you absolutely nailed it.

00:57:21We'd love to try your dish.

00:57:22Olalu!

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.

00:57:44I absolutely need an Avgolim.

00:57:50I've come this far, I just have to get it.

00:58:10Olalu, what have you made?

00:58:13I've made rice with offada stew and some plantain and a coconut and carrot sambal.

00:58:23you've been very brave to bring tribes i went back and forth about it i really want to just

00:58:30kind of honor my roots and kind of do what i can to be part of the people who are

00:58:34making

00:58:35nigerian culture more front and center in australia and i thought you know what you

00:58:39need to do this i don't know maybe once so go all in

00:58:59well allah this is just a window into an entirely different world and i think australia needs more

00:59:08of it thank you it's so sweet and meaty and comforting it's got those lovely spices through it

00:59:17but incredible umami that's just holding everything together with the rice and with the sweetness of the

00:59:25banana and your magical touch of this sambal it works so well i think 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 tribe i have so far

00:59:47you're talking about the lining of the stomach and the way you did it you got the flavors

00:59:53into the dish the sweetness it's just fantastic this is probably the best planté that i have so far in

01:00:02my

01:00:02life

01:00:17i've been emotional i never cried 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 you

01:00:32know that initial feeling of moving to england and trying to fit in so much and coming here and then

01:00:41leaning into um my upbringing and 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 thought i did oh bless you yeah it does stuff

01:00:56to people this

01:00:57place yeah it does

01:00:59it is really moving to be able to experience this and i love that this is this represents your story

01:01:07of migration and a bit of your struggle and also a reclaiming of your roots because i went through

01:01:14that in real time in this kitchen in season one so well done for just being here and sharing your

01:01:20story

01:01:21thanks

01:01:21can we maybe take a little vote

01:01:35i think so

01:01:41yeah yeah yeah

01:02:11I'm shaking like a leaf

01:02:14I appreciate it, thank you. Thank you, thank you so much.

01:02:18This is ridiculous, oh, what a life.

01:02:30Next up, Alita.

01:02:36My dish looks absolutely beautiful and I just hope that those Peruvian flavours are good

01:02:41enough to get me an apron.

01:02:43Wow.

01:02:44Because I'm not ready to go home.

01:02:47Alita, what did you cook?

01:02:49I cooked you a passion fruit tuna tiradito.

01:03:15Alita, it is plain and simple. I absolutely love that dish.

01:03:23It's one of those dishes, as soon as you poured that sauce on, you were hoping for brightness

01:03:28and freshness and zing and texture. It delivered in spades. You have put your best foot forward

01:03:34in this audition. Thank you. So you should be super stoked. Thank you so much, Andy. Alita,

01:03:39I love the dish. I love the floral notes of the chilli that went so well with the perfume

01:03:45of the passion fruit and just that tonne of acidity is just so refreshing. Well done.

01:03:51And I love your very, you've got a very zen vibe. Thank you. It's bright, it's tropical,

01:03:58it's balanced. You've chosen a fantastic fish for it. The tuna's, you know, really oily.

01:04:03So you've got, you know, that little sesame crust for fattiness, as well as the avocado

01:04:07and then all that 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

01:04:21to secure me one of those aprons.

01:04:24Let's have it, Jake.

01:04:28A eye fillet with a garlic mash, charred shallots and a crispy leek with a chickajou.

01:04:38It's probably a touch under. Yeah, yeah, yeah. Like, you were bloody close.

01:04:45Yeah, steak's definitely rare. The shallots are a little bit raw. And yeah, the sauce is split.

01:04:50I think you could have had better days.

01:04:53Grace.

01:04:56I've made tortellini in brodo with radicchio.

01:04:59The broth was very delicate. I would have liked a little bit more substance

01:05:02because 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.

01:05:17So you need to bring that down a little bit.

01:05:19Tim.

01:05:21It's a spicy pumpkin and ricotta with basil ravioli.

01:05:25With a sage butter sauce.

01:05:28I think I would have burnt the butter.

01:05:29Yeah.

01:05:30Just 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.

01:05:39So I'm getting really nervous.

01:05:41Lucy.

01:05:43Hello.

01:05:44I've made a duck sukkerman, which is a dipping ramen.

01:05:48And with a mala soup base.

01:05:50The only problem I have is a duck.

01:05:53It's a duck cooked.

01:05:54Yeah.

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.

01:06:10So I'm so nervous.

01:06:12I am having an out-of-body experience right now.

01:06:18So tell us what you've made.

01:06:21So I've made you a black sesame and yuzu cake.

01:06:24Inside we've got a black sesame chiffon, a yuzu curd, wrapped in a black sesame chantilly cream, and a foillotine

01:06:33crisp on top.

01:06:35You have to be very brave cooking a whole chiffon cake.

01:06:41It's what on the inside that counts, Jackie.

01:07:03It's what on the inside that counts, Jackie.

01:07:05Whoa!

01:07:09That is a good cross section.

01:07:12If it tastes as good as it looks, it is going to be magnificent.

01:07:16Yeah, it is.

01:07:17Wow.

01:07:41Jackie.

01:07:43That, um, chiffon is textbook.

01:07:49Really, really good.

01:07:50Just velvety, so light.

01:07:52And the sesame in it just gives it this lovely richness and nuttiness.

01:07:57And then I really love that you've balanced the sweetness of that yuzu curd, which is really nice and sharp,

01:08:05with a cream that you haven't sweetened very much at all.

01:08:10It'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, it's just something that we don't see at this stage in auditions.

01:08:22I am blown away.

01:08:24Flavour is right up my alley.

01:08:26It just goes yuzu, yuzu, yuzu, yuzu, black sesame.

01:08:31And it's like, it's perfect.

01:08:36Jackie, wow.

01:08:37It's like, wow, wow, wow.

01:08:40I love this cake.

01:08:42It is so good.

01:08:45I 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, on a day like today, I cannot wait to see more of you.

01:09:08Let's have a little harder.

01:09:09Sean Proustaphe.

01:09:10Sean Proustaphe.

01:09:11What was that?

01:09:12Can we not give everybody over you?

01:09:15I can't fault you.

01:09:16I can't fault you.

01:09:19I don't think we should.

01:09:20I agree with you.

01:09:21You're the cake lass.

01:09:23Go on.

01:09:23Jackie!

01:09:28I've got something here.

01:09:30Jackie!

01:09:34Oh, my God!

01:09:38Woo!

01:09:41Yeah, Jackie!

01:09:43It'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.

01:09:55This is not real.

01:09:57Oh!

01:10:00We'd love to try your food.

01:10:02Annabelle!

01:10:03Some butter poached leeks with a hazelnut pan grittato and creme fraiche emulsion.

01:10:10Everything is peaking.

01:10:13From the sweet and sour leeks to the creme fraiche.

01:10:17Just like, oh!

01:10:20Oh, what?

01:10:21What is this place?

01:10:23Who are you people?

01:10:24And it's unfathomable how high the bar is.

01:10:29Vamos!

01:10:30Jonathan!

01:10:32Chicken and nopales misioter.

01:10:34Some Mexican-style red rice with some tortilla.

01:10:37The nopales, they've got this citrusy, kind of earthy flavour to them.

01:10:41Amazing.

01:10:42Delicioso.

01:10:44Casers.

01:10:45I've made you a thali today.

01:10:47So lentil dal, Bombay potatoes, turmeric rice, and 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.

01:10:57Love the dal.

01:10:58So, so delicious.

01:11:00Beautiful rice, potatoes were lovely.

01:11:02By golly, this 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 Jeff!

01:11:19Jeff!

01:11:20Jeff!

01:11:20Malforting mala chicken and prawn dumplings with a vinegar soy sesame dressing.

01:11:27I'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, that was insane.

01:11:43Jeff, you're going to have to take off your beautiful rainbow apron.

01:11:51Stop it out for this white one!

01:11:53Yeah, Master Jay!

01:11:55Oh!

01:11:57Oh!

01:11:59Oh!

01:12:00Woo!

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, Luke.

01:12:18There's been four aprons get awarded on the spot.

01:12:21But that's my dream.

01:12:23I want that white apron so bad.

01:12:26It would mean everything to me.

01:12:29But I'm nervous about that, Maren.

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?

01:12:40I've done a pan fried gnocchi with West Australian marron.

01:12:44My spicy red velvet sauce and a basil oil.

01:12:48Are you pleased with the marron?

01:12:52I'm not sure, to be honest.

01:13:17Well, Luke, today is great.

01:13:20You are fantastic.

01:13:23Trying to work out how the hell such a young kid

01:13:26to end up jungling with marron.

01:13:31New keys, cooked two ways, a velvet sauce.

01:13:35This most amazing, beautiful basil oil.

01:13:39It is good.

01:13:41You'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.

01:14:02Especially when you've got that 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, I need one of those white aprons.

01:14:21It's 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're a real good start.

01:15:11I can't believe it.

01:15:12I'm ecstatic.

01:15:14I feel really blessed, to be perfectly honest.

01:15:18Oh, I will say it!

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.

01:15:58Caspar!

01:16:02But, 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.

01:16:28The last dish gave us bags of flavour.

01:16:33Tons of textures.

01:16:35And it looked like it came fresh off the past at a restaurant.

01:16:43Tons of textures.

01:16:44Aaron!

01:16:51Yeah! I got it!

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.

01:17:22Well done.

01:17:27To those of you who didn't receive an apron tonight.

01:17:31You're not heading home just yet.

01:17:35You'll all be cooking again later in the week where 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 it was coming at all.

01:17:57Oh, I had no idea.

01:17:59I'm coming with everything and 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.

01:18:20Battle 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 a 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.

01:18:39Ten aprons up for granted.

01:18:41And you're making a sandwich.

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