- 2 days ago
2026. S 18 E02 >>> https://dai.ly/xa62vnw
Category
🛠️
LifestyleTranscript
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?
00:03:57Where 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.
00:04:16This projection.
00:04:17It goes on to MasterChef Kitchen Building.
00:04:22What's your name?
00:04:23Uh, Renald.
00:04:23Renald.
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.
00:04:37All of these super familiar faces popping up.
00:04:41Matt Sinclair, Renald, Reece.
00:04:43And I'm just thinking, they have all been standing where I'm standing today.
00:04:49And 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.
00:05:19I 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.
00:05:30Just a dwell.
00:05:31We see some of our favourite contestants exactly in the same position where we are all nervous,
00:05:37all excited, all trying to get that apron.
00:05:40Yes!
00:05:41Yes!
00:05:44Sorry, Daddy.
00:05:45Can I have my apron, please?
00:05:48Justine.
00:05:50Brilliant stuff.
00:05:51Marion is the first one to go!
00:05:55Andre.
00:05:56Great job.
00:05:57Sarah.
00:06:05You are going to be a superstar.
00:06:18The tears have started rolling down my eyes.
00:06:23It's so inspirational.
00:06:26It's made me realise, it's my time to get an apron.
00:06:30And I'm going to give it my best shot.
00:06:35Here you go!
00:06:40Here we go!
00:06:44Look at these eyes!
00:06:49How inspiring was that?
00:06:52Amazing.
00:06:52Huh?
00:06:53Amazing.
00:06:53And guess what?
00:06:55None of those cooks have won the competition.
00:06:58Oh, you're so surprised!
00:07:01Yeah, me neither, yeah.
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.
00:07:13Yeah!
00:07:14Yeah!
00:07:15Yeah!
00:07:16Yeah!
00:07:16Yeah!
00:07:18Yeah!
00:07:21These auditions are the biggest opportunity you'll have to make your dreams become reality.
00:07:30You all have what 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 Australia
00:07:492023!
00:07:54You'll take home a life-changing prize of $250,000 and 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, and pay our respects to the Elders past and present.
00:08:18This is a land that has always been rich in food and culture, so please, take that as inspiration in
00:08:26this kitchen.
00:08:29Guys, we cannot wait to test your food.
00:08:33We are going to over you like mini magnets and smell, taste, assess you, but we're going to get the
00:08:42best of you.
00:08:43Good luck.
00:08:44For these auditions, we are going to split you straight down the middle into two groups of 20.
00:08:52So, if you're on, like, that side of the Vespa, get on that side of the Vespa.
00:08:56Bring it on that side of the Vespa, get on that side of the Vespa.
00:09:00Nailed it.
00:09:01Oh, sorry.
00:09:04What's that little toodaloo?
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?
00:09:15Just got a bit real.
00:09:18All right, group one, get ready.
00:09:19You're cooking first.
00:09:22Okay.
00:09:23Group two, you'll be cheering them on from the gantry.
00:09:26Yes!
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!
00:09:34Oh, my God!
00:09:34Oh, my God!
00:09:34Oh, my God!
00:09:34Oh, my God!
00:09:35Oh, my God!
00:09:35Oh, my God!
00:09:36Oh, my God!
00:09:36Oh, my God!
00:09:37Oh, my God!
00:09:45We're going in, we're going in, we're going in!
00:09:57Mine's just spinning as I walk into the kitchen.
00:10:00Oh, my God!
00:10:01There's the club!
00:10:02Oh, my God!
00:10:02Seeing the judges, the aprons, and the trophy.
00:10:07It's like, okay, this is real now, like, I've got to prove myself, I've got to cook.
00:10:14I've got to put my best foot forward.
00:10:21What do you think of this kitchen?
00:10:30Lidia?
00:10:32Yes?
00:10:33Do you want the tissue?
00:10:35You feel emotional already?
00:10:37Okay.
00:10:38Okay.
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. The same for us.
00:11:01We're that close to cry, too, by the way.
00:11:05How about you, Aaron?
00:11:07Were you just looking at the trophy?
00:11:10Yeah.
00:11:11There you were.
00:11:12Eyes on the prize.
00:11:14I like it. Eyes on the prize.
00:11:16You've got to get one of those before you get that.
00:11:20What brought you here?
00:11:24My 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, that'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.
00:12:04And 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.
00:12:26Because...
00:12:28Tonight, 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?
00:12:51Yes!
00:12:52Your 90-minute stop...
00:12:55Now!
00:12:56Good job!
00:12:58Woo-hoo!
00:13:00Go, go, go, go, go!
00:13:03Oh my God, this is insane!
00:13:05First time in there must be like...
00:13:07Sorry.
00:13:09This is 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.
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, 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.
00:13:35The fruit and veg section, it's looking beautiful.
00:13:39Parsley?
00:13:39Oh, 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.
00:13:50Yeah.
00:13:51Someone lives a pretty bloody good life.
00:13:53Oh my God!
00:13:55Come on!
00:13:56Come on!
00:13:57Come on!
00:13:57Come on!
00:13:58Come on!
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, but you just feed off
00:14:27this, right?
00:14:27Yeah, that's right, yeah.
00:14:28It is a total baptism by fire, though, because none of these guys have ever been in this space.
00:14:33And it's intimidating.
00:14:34Yeah.
00:14:35Yeah, it is.
00:14:36You know what I love the most is the fact that you can feel it's like a culinary rendezvous.
00:14:41And all of them have chosen a dish and prepare themselves.
00:14:45And that dish man allows them to get a white apron.
00:14:50Yes.
00:14:50And it's only ten of them.
00:14:51Yeah.
00:14:52So when you think the pressure is really on.
00:14:54John Christophe.
00:14:55Yeah.
00:14:56I feel like time with Michelle and the kids has done you well, because you look a hundred
00:15:01percent 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?
00:15:08Yes.
00:15:11Poo?
00:15:12You are poo.
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.
00:15:58This 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.
00:16:08I 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.
00:16:25And still best chocolate mousse recipe ever.
00:16:28When I first got married, I didn't know how to cook.
00:16:31So I really had to learn fast and I taught myself.
00:16:36I've been cooking three meals a day for 40 years.
00:16:40I think I've improved from boiling an egg.
00:16:44I 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.
00:17:05I 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.
00:17:23And I wouldn't be here if I didn't think I could do this.
00:17:28Lydia.
00:17:29How are you?
00:17:30Hi.
00:17:30How are you?
00:17:31How's it all working out?
00:17:32I've already broken my first piece of equipment.
00:17:34Ah, it's okay.
00:17:35Take it out of your winnings at the end of the day.
00:17:37Yes.
00:17:38I like it.
00:17:39I like it.
00:17:40So tell us, what about this monster there?
00:17:42This monster is some braised octopus.
00:17:45Yeah baby.
00:17:46Look at this.
00:17:47Braised potatoes and leeks and a yoghurt dill sauce.
00:17:52How come this dish is like your dream dish?
00:17:56Octopus, well it's a dream because it just reminds me of holidays.
00:17:59It's how I also like to eat.
00:18:01So it's the style of business I'd like to develop.
00:18:05So tasty share plate food but on a casual vibe.
00:18:09It's the music.
00:18:10It 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 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.
00:18:31Definitely.
00:18:32Let me help you.
00:18:33Thank you Jean Christophe.
00:18:35So I would like that white apron.
00:18:37White looks good on me, I'm thinking.
00:18:42Okay.
00:18:43Oh, he'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 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 maala dumplings.
00:19:14It's gonna have a chicken fat chilli oil with a lot of spices in it.
00:19:18Some things, it's all relying on like the heart so everything I cook is heart and soul goes into the
00:19:24dumpling.
00:19:25There's a lot of energy and excitement in here today so just wanna channel it all into the dish and
00:19:30make the best dish ever.
00:19:32I am making a mango and rose peluga.
00:19:34It is a traditional Indian dessert.
00:19:38I absolutely want the apron.
00:19:39It would be a dream come true.
00:19:41I can't wait to get my hands on one.
00:19:45Hefty boy.
00:19:47I'm freaking out right now.
00:19:48I can't believe I'm here.
00:19:50It's actually insane.
00:19:51My fingers are like shaking.
00:19:53I'm like trying to get it all together but still it's hard to fathom and put into words man.
00:19:58I'm feeling absolutely electric.
00:20:00I 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 banco 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
00:20:32and that's just me on a plate, yeah.
00:20:35I'm in my 30s now but I'm still discovering who I am
00:20:40and discovering what to do with life.
00:20:45When I'm cooking I can express myself quite easily 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, I 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.
00:21:44And 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 back up dancers possible.
00:22:11Hopefully this is the first of many cooks in this kitchen.
00:22:1560 minutes to go!
00:22:22You got this!
00:22:25Oh my goodness, we're here.
00:22:27Today I'm really nervous because I'm in a foreign environment.
00:22:31I'm under some serious time pressure.
00:22:36There's ten aprons there.
00:22:38And if I want one of them, I need to make sure I deliver a beautiful dish.
00:22:43I think 100% people are going to underestimate me.
00:22:46I think they're definitely going to be looking at me thinking like,
00:22:49who's this 19 year old?
00:22:51He's a bit naive.
00:22:52He's a bit risky.
00:22:54But I've been obsessed with food for as long as I can remember.
00:22:58Growing up, Dad was always a big gardener.
00:23:01And I used to always love taking the produce he would grow
00:23:05to put together a delicious meal.
00:23:07I don't know that.
00:23:08We've recently just got six chickens.
00:23:10That was pretty awesome.
00:23:12Chris Hemsworth.
00:23:13Eggie Maguire.
00:23:14Eggs Benedict Cumberbatch.
00:23:16If you're wondering why I'm so obsessed with these guys,
00:23:18because it's about the closest thing I've ever gotten
00:23:19to picking up a chick before.
00:23:22I've got the energy.
00:23:23I think I have the skills.
00:23:24And I'm ready to give it everything I've got.
00:23:26One thing about MasterChef I've been so inspired seeing
00:23:30is that everyone who goes on,
00:23:31I've turned from just everyday cooks to really food superstars.
00:23:35And it's a bit cheeky to say it, but that's what I'm hoping will happen with me.
00:23:40Today I'm cooking my potato gnocchi with some fresh West Australian marin.
00:23:44Yeah, it should be great.
00:23:45It should be delicious.
00:23:47Smelling good, Luke.
00:23:49With the marin, I'm going to do kind of old-fashioned.
00:23:53This is how my dad taught me.
00:23:55I'm going to pop it in some boiling water 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.
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?
00:24:19Nineteen.
00:24:22Are you 19 years 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.
00:24:32But I'm looking around, seeing these beautiful other dishes coming together.
00:24:36I'm cooking a duck sucomen ramen, which is a dipping noodle dish.
00:24:41I'm doing a squid egg spaghetti with a pipi veluté 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 pom 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, emulsions 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 Reynolds.
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.
00:25:34Or you.
00:25:34Or you.
00:25:38I'm good.
00:25:39I'm feeling kind of in the flow of things I think.
00:25:43Things are going to pan so far so I can't complain.
00:25:45I'm gonna get this apron by just doing what I know and what I love to do which is putting
00:25:50big flavors together and cooking with love as cheesy as it sounds hello how are you hello
00:25:56I'm good thank you how are you we can see you go a mission there yeah so I'm making rice
00:26:01with
00:26:02alfada stew the smell is amazing thank you it's the iconic kind of Nigerian dish are you originally
00:26:09from Nigeria yeah I was born in Nigeria was Abuja no Legos good legos no I was there no longer
00:26:15go
00:26:16really I know chef stone very well yeah anyway why did you choose this dish as your food drink it's
00:26:22everything that I during cooking is about right it's big flavors Super Bowl you've got like tripe
00:26:29fermented locust bean round crayfish so it's probably love it I hate it but I went you know
00:26:35go hard to go home why the master chef kitchen for you I'm like there's no better place to learn
00:26:40yeah to kind of put my during cooking a little bit more into the mainstream is that your jam is
00:26:45that what you want to send yeah yeah if you give us big bold flavors I can tell you a
00:26:50white apron
00:26:50is knocking on your door why I'm with my best then thank you I'm from Nigeria originally that's where
00:27:05I was born that's where I grew up I moved to the UK when I was 12 years old but
00:27:12when I moved to
00:27:13England I just was so eager to fit in I worked on my accent changing because I wanted to be
00:27:21understood
00:27:22I was just trying to be accepted and be like everyone else I've struggled a bit and so I wasn't
00:27:31thinking
00:27:31about holding on to my culture when you're that age the worst thing to be is different and I didn't
00:27:38want to be different I'm making the puff puff batter right now so yeah flour in there a bit of
00:27:47sugar
00:27:49and some nutmeg I moved to Sydney a little bit after university and that's where I really started
00:27:55cooking cooking Nigerian food for me is about rediscovery I reckon there's no better place
00:28:03to help people understand Nigerian food culture than on MasterChef so I absolutely need an apron
00:28:10get it nice and smoky the heat is well and truly on halfway down 45 minutes to go
00:28:22I'm so excited I'm just yeah going like the wind I'm cooking a beautiful Thai dish and I'm calling
00:28:29it a Thai lace garden we've got pork we've got prawns we've got beautiful fresh herbs it's all held
00:28:34together with a beautiful fish sauce caramel so I'm doing a thali a two-lentil dal mustard chicken I'm doing
00:28:40Bombay potatoes if I get time numbers I keep forgetting ingredients as well so I've got to run back in
00:28:45a
00:28:45second curry leaves yeah very stress here but happy I'm making cactus and chicken misiote so this is
00:28:55really authentic Mexican food oh for God's sake being in the master chef's kitchen is actually crazy I
00:29:10can't believe I'm here this feels like a dream I work in a tech company as a recruiter but everyone
00:29:17that's close to me knows how much of a passion I have for food made the on glaze yesterday it's
00:29:22me so
00:29:23and burnt honey and especially just making cakes let's put the attachments I just love eating sweets
00:29:33I think that's always what drives you right you want to make what you love this is my little cake
00:29:37station where I like to kind of get things done my case are definitely a creative outlet for me it's
00:29:44so
00:29:44meditative measuring and pouring ingredients out and at the end you get this beautiful dish cakes so
00:29:50you're only had at really a kind of exciting and precious moments and I think everyone should be
00:29:56able to have that I would love to blow the judges away with this mix of really humble but striking
00:30:13East Asian
00:30:13flavors how you going I'm good I'm good I'm taking it all in yeah yeah a lot of fun today
00:30:22I'm actually
00:30:22making a chiffon cake I am making a black sesame and yuzu cake oh my god that's challenging I think
00:30:31and you're also kind of making a chiffon cake for the chiffon queen chiffons are like my favorite cake ever
00:30:38very me too well I don't want to take up any more of your time because you've got quite a
00:30:42bit to do good
00:30:44luck Jackie wow it's really just hit me I'm cooking a chiffon cake I am probably a little bit crazy
00:30:50for
00:30:50that chiffon cakes are insanely temperamental and it would probably take me about six hours to make I'm not
00:31:01going to have that luxury today there's no room to hide for me here if I don't kill it today
00:31:08I'm gone
00:31:26oh wow it smells so good in here to be here in the Masterchef kitchen there's no other way to
00:31:32say it
00:31:33but an out-of-body experience it's just unbelievable hello tell us what are you doing I'm doing you guys
00:31:46and gals a passion fruit tiradito yeah so a tiradito is fish so it's thin slices there's gonna be a
00:31:57small
00:31:57sear on it and with a with a special Peruvian chili that's called ahi amarillo which has like chili but
00:32:05it kind of fades and it gives you this kind of floral verse after you eat it oh look you
00:32:11describe
00:32:11your food yeah you're also going to get a crispy fried tortilla so that you can scoop it up get
00:32:17the
00:32:17juices put the tuna on it in your mouth yummy yummy yummy oh my god I can't wait to see
00:32:22that I want you to
00:32:23smack that table so hard that it hurts your hair I will if it's worth it yeah I'm uh sense
00:32:29a little
00:32:30Peruvian uh my view latina connection yeah yeah yeah my mother she's Peruvian mum always fed us with
00:32:37Peruvian food and yeah which I feel so blessed because now we've got some of the best food in
00:32:42the world really I cannot believe how cool you are you've got so much to do in 90 minutes
00:32:47I'll get on with it come on let's go I am very exciting mama can you just check that camera
00:32:54my
00:32:55passion for food definitely came from watching my mum and dad experiment in the kitchen mum she's Peruvian
00:33:04I wasn't just like a meat and three veg kid you're gonna be transported back to wherever you ate them
00:33:10in
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
00:33:17them so it's a war it's a full-on culinary war I really want to make sure that I'm showcasing
00:33:26those
00:33:26Caribbean flavors in order to get my hands on one of those aprons we have got a task on our
00:33:37hands I'm
00:33:37inspired by them I don't know what you ladies saw at the back but the front is on fire they
00:33:43know what
00:33:43they're doing and they're all food obsessed yeah I think I'm struggling already to find out who's
00:33:48going to be easy and I'm already thinking maybe we should go and ask for maybe allowing to give more
00:33:56apples because this is going to be a nightmare to go through
00:34:00yeah
00:34:01Jo, take your foot off the gas! Only 13 minutes to go!
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! Smells amazing!
00:34:21Smells amazing!
00:34:26So far I think I'm under control I still got to cut the kingfish I've got the ajo blanco sauce
00:34:34on the
00:34:34side um chilli oil is done what else I got to do seaweed crisps I got to fry those off
00:34:39Hi Aaron!
00:34:41Hey!
00:34:42What's going on?
00:34:43Oh my god it's your chef in the making!
00:34:45I hope so!
00:34:46What are you making?
00:34:47A cured kingfish dish with an ajo blanco style sauce made my own chilli oil and seaweed crisps as well
00:34:53So a nice bit of fusion!
00:34:55Yeah so I feel like it's a bit of me on a plate growing 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!
00:35:04She wanted me to say that!
00:35:06Amazing!
00:35:07Wish you so much love!
00:35:08Thank you so much!
00:35:09I want the judges to experience something new as they eat my dish something that hasn't been
00:35:13combined before an ajo blanco sauce is basically a blanched almond Spanish soup
00:35:19I thought I'd keep that sort of zingy punchy flavour also adds an element of fattiness and then
00:35:27having that with raw fish in itself is quite an inventive thing
00:35:30Got this in the back bro
00:35:31Come on
00:35:31On a side note funny enough I was so nervous when Poe was in front of me I had one
00:35:36of
00:35:36those moments where I was like my mum says hi you know I was like I wish I could take
00:35:40that back
00:35:46I'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 so 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 radicchio
00:36:07I just need to roll up my pasta dough and fill the pastas
00:36:12It's a lot more than what I thought it was going to be
00:36:15I'm just doing a classic steak and three veg
00:36:19I want this steak medium red pink tip to top
00:36:24Yes Casper!
00:36:25You got this!
00:36:26I'm feeling good
00:36:27The energy everyone in the gantry cheering me on it's amazing
00:36:30I'm cooking a fig leaf wrapped fish with abgo lemono sauce and grilled grape salsa
00:36:36Woo! Come on guys!
00:36:39Jack are you good?
00:36:41Good!
00:36:42Under 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 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
00:37:04Butter in there so it doesn't fly away
00:37:07And also the black sesame cream
00:37:10That's a more scene
00:37:11There'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
00:37:22And having a whole day I would say
00:37:25This bench space where am I going?
00:37:27Yeah this is insane
00:37:28There's so many areas that chiffons can go wrong
00:37:31Specifically with the cooling time that's probably what I'm most worried about
00:37:34Are you sticking by the way yeah?
00:37:36Yes
00:37:36Are you gonna be ready yeah?
00:37:37I will be ready
00:37:38Good
00:37:40That's such a cool skirt
00:37:41I thought you were looking in the oven
00:37:43No
00:37:46Every second counts if you want to get one of those white aprons
00:37:50You've got 13 minutes left
00:37:53Oh my god what am I doing
00:37:59I'm feeling confused and excited and all of the above plus some more things
00:38:06For my charred octopus dish
00:38:09Octopus is braising nicely
00:38:11My 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
00:38:24I didn't know
00:38:24The way you were just strolling back from the pantry then
00:38:27You wanna be
00:38:28That's my top speed running
00:38:31Your stock looks like very focused
00:38:34I just need a little bit of it
00:38:36Why have you turned all worried all of a sudden?
00:38:38Oh you're making me nervous
00:38:39No, no, no, no, no, no, no, no, no, no, no, no, no, no
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, my octopus is not ready
00:39:00I 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
00:39:35Ten minutes to go, please
00:39:37Woo
00:39:39Oh my god
00:39:40What's the job, what's the job, what's the job, what's the job
00:39:42Hurry up, hurry up, hurry up, hurry up
00:39:45Hurry up
00:39:46All right
00:39:47Coriander, coriander, coriander, do you know where the coriander is?
00:39:50Oh my gosh
00:39:53Oh my gosh, this is so hectic
00:39:58Come on Alalu
00:39:59I'm feeling the pressure now, I've got to say
00:40:01But I think we're in a good place
00:40:03When you eat of an ass stew
00:40:05It demands your attention
00:40:06From the stew base you have
00:40:08Capsicum, the scotch bonnet chilli
00:40:10So that's hot and that's fruity
00:40:11Then you're adding in the beef and the tripe
00:40:14Which is the cow's stomach
00:40:16So a very divisive ingredient in some parts of the world
00:40:19But in Nigeria, tripe is
00:40:20I love tripe
00:40:21It's just great texture
00:40:23The pantanes just bring this sweetness to the dish
00:40:26I'm hoping I've got the balance right
00:40:30Spot on
00:40:31Spot 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
00:40:36And make sure I leave some for the dish
00:40:41I need that effort
00:40:42You know, I've started this journey of chasing my dreams
00:40:46And 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
00:40:56And I feel like I've got a really good dish
00:40:59I can't wait for the judges to try
00:41:01My passion fruit tuna tiradito
00:41:02The sauce is a ginger, garlic, chilli, passion fruit
00:41:06A flavour bomb in their mouth
00:41:08And it really balances out beautifully with that tuna
00:41:10They've also got a little cracker, a tostada on the side
00:41:13That they'll be able to scoop it up
00:41:15And they're going to get that nice crunchy
00:41:16And the softness of the fish
00:41:17And the juiciness of the sauce
00:41:19Alright
00:41:20We're in business now
00:41:22I'm really excited to give something from my heart
00:41:24And my family to the judges
00:41:26That looks so good
00:41:28Come on, Jackie
00:41:29This cake's got to get out
00:41:31Is it done?
00:41:33It's smelling good
00:41:36Yeah, I think it's done
00:41:38Woohoo!
00:41:39Get it on the plate, guys
00:41:41Get me right down to the wire
00:41:43I'm so happy with the cook on the prawns
00:41:46I love the colour
00:41:46I think they're perfect
00:41:48So...
00:41:48It's gonna be an apron
00:41:50Hopefully
00:41:51Jess, how are you going?
00:41:53All good
00:41:53Good?
00:41:54Yeah
00:41:54Finish making my dumplings
00:41:56And I'll pan fry them
00:41:58My chilli oil is done
00:42:00And then do like a vinegar soy dressing as well
00:42:04My leeks have just come out
00:42:06I've got my pan grittato done
00:42:07I've got my leek oil steeping
00:42:09I 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 gonna be ready on time?
00:42:21It should be alright
00:42:22Yeah
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
00:42:27Looking 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 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 chef, 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
00:43:15Getting that apron is another step to saying that this 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
00:43:26The finish line is in sight! Five minutes to go!
00:43:31Yeah! Five minutes!
00:43:33Grab it on the face now!
00:43:36Yeah! Fire!
00:43:38Light her up! Get her in!
00:43:40Here we go, Lydia!
00:43:42Aaron!
00:43:43My octopus finally goes on the hibachi
00:43:45Oh my gosh, yes!
00:43:49Let's go, Lydia!
00:43:50Smells delicious
00:43:51The smell is pretty good, I have to say
00:43:53Can I do the drama of this?
00:43:56Smoke equals flavour
00:43:58I'm hoping these flavours are to the judges' liking
00:44:01Let me hear that zizzle
00:44:03I want them to love my octopus, I want them to love my potatoes
00:44:06I want them to love my sauce
00:44:07I just want them to love it
00:44:09Don't you dare stick
00:44:11I am panicking
00:44:14I really hope that octopus is beautifully charred and tender
00:44:19Yes, Lydia, that looks so good
00:44:22Is it ready?
00:44:22I think so
00:44:25Please be good
00:44:28That oki looks amazing
00:44:30Lovin' it
00:44:30There is so much to choose from
00:44:33Oh my god
00:44:35Pleading!
00:44:38That steak is going to be extremely close
00:44:43Oh my gosh
00:44:44Oh my gosh
00:44:46I've really pushed the chilling time on this cake as far as I can go
00:44:50Got this Jackie!
00:44:51Go Jackie!
00:44:53I need to start decorating but I'm really hoping 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 Jackie that looks wicked
00:45:30Ready?
00:45:31My hands are shaking
00:45:33How long? How long?
00:45:34Every single second counts!
00:45:37Two minutes to go!
00:45:38Go!
00:45:44Come on guys!
00:45:46It's all happening, it's all happening
00:45:48The elements I'm going to have is the beautiful sweet marin with my potato gnocchi
00:45:53And 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
00:46:12We're going to have to baste that thing
00:46:13Want to baste?
00:46:15Come on mate, just get in on the plate
00:46:19It's going to be tight, this is going to be tight
00:46:2330 seconds to go!
00:46:27Go Casper, let's go!
00:46:29See you guys!
00:46:30See you guys!
00:46:31Let's go Jay!
00:46:32Go Amy!
00:46:35Look at that!
00:46:36That is gorgeous!
00:46:39Holy dooly
00:46:41Come on, come on, come on!
00:46:42Go!
00:46:42Get down to the wire you can do it!
00:46:45Oh my gosh!
00:46:46Oh my god, oh my god, he has to get that on the plate
00:46:49We're done and dust it in!
00:46:51Get it on the plate!
00:46:54Five
00:46:55Eight
00:46:57Seven
00:46:59Six
00:46:59Let's go!
00:47:02Five
00:47:03Four
00:47:05Three
00:47:06Three
00:47:07Two
00:47:08Five
00:47:09Five
00:47:10That is it!
00:47:11Well done!
00:47:13Alright
00:47:25I'm stressed guys, that we have to judge this
00:47:37Well, that one is in the books, your first cookie in the MasterChef kitchen
00:47:41Hectic, wasn't it?
00:47:42Yes!
00:47:44Now, as you know, there are 20 of you, but only 10 aprons to give away
00:47:51But, 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
00:48:09Okay, 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, absolutely
00:48:27This is my one chance to get the apron
00:48:34What is the name of your dish?
00:48:36Charred octopus
00:48:39With leek and potato
00:48:41And a yogurt sauce with the dill oil
00:48:46Are you nervous?
00:48:48Just a little
00:48:48Oh, bless you
00:48:50Alright, a lot
00:48:52It's just been such a dream to be here, and I just can't actually still believe that I am here
00:48:59I just want to pinch myself
00:49:02Tell us, how much do you want this?
00:49:05A lot, more than anything
00:49:06This is such a great time for me, and all my dreams are all around food
00:49:14I mean, octopus can be very tricky
00:49:16Is this the reason why you are nervous?
00:49:19Because the octopus
00:49:20Oh, look, I have concerns
00:49:21I have a lot of concerns
00:49:24Right, Lydia, I'm gonna try it
00:49:44I'll talk to you
00:49:46A lot of concerns
00:49:56Where do you come from?
00:50:08The question was all about that octopus.
00:50:15Nuff char, is it tender?
00:50:20It's perfect!
00:50:30Not only is the octopus perfect, I wouldn't change a thing on the whole dish.
00:50:35It is sublime.
00:50:38Oh, thank you.
00:50:39The potatoes, like, you know when you're in a bath and you start to wrinkle up because
00:50:45you've been in there that long, that's the next step for those potatoes because I was
00:50:49sitting in that butter having a little spa day for like pretty much 90 minutes and it's
00:50:55just done the perfect thing for them.
00:50:59Yeah, I am so jealous of your family who get to eat this food every day of their lives.
00:51:06Like that occhi just melts in your mouth.
00:51:08Every texture is like butter.
00:51:10The potatoes, the leeks, the occhi and honestly, perfection.
00:51:15Do you feel better?
00:51:16Oh, so much.
00:51:17You can unclench.
00:51:19Okay.
00:51:23Lydia, I am so glad we finally found you.
00:51:27Thank you so much.
00:51:28I mean, this is unbelievable.
00:51:31The leeks are nice and soft.
00:51:34Your sauce is exquisite.
00:51:36You are fabulous.
00:51:40I don't think you should be going back home yet.
00:51:44Because it's fantastic!
00:51:47It is brilliant!
00:51:49And because of this!
00:51:51And because of this!
00:52:08What am I doing?
00:52:08I am dying.
00:52:09I am dying.
00:52:10I am dying.
00:52:11I am dying.
00:52:13OK.
00:52:13Let's go.
00:52:14Husband!
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. There are less aprons so there's a lot riding on this.
00:53:10I haven't had my knee shake like this in a while.
00:53:16Yeah I'm nervous.
00:53:20Okay you got our attention. What have you cooked us Aaron?
00:53:24I've made a cured kingfish with an ajo blanco sauce, some herb oil, chilli oil and seaweed crisps.
00:53:33You look like a chef like straight up.
00:53:36I know. I'm like chef right away.
00:53:38Just what I aspire to be.
00:53:39Why? What is it?
00:53:40Like more than just the creativity, just everything about it is like the atmosphere, the adrenaline, you know, the fire
00:53:47of 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. So well done on that.
00:54:29The chilli oil is right, it's ripping. It's got a great amount of smokiness. Really love that.
00:54:35Great texture too for more little bits and pieces going on.
00:54:39Dude, 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. I love how all of those things
00:54:56go together.
00:54:58That is an amazing dish, but I think it's quite simple. I want to tell you how you can improve.
00:55:05I think I would have just cut that fish a tiny bit thinner because it would have allowed a lot
00:55:11of that flavour that you've created to soak in a bit more.
00:55:15Well done.
00:55:18I got good feedback on my dish. It was near perfect, but near perfect might not be enough. I'm just
00:55:24praying, praying, praying that one of those aprons is for me.
00:55:28Right, next one, Jacques.
00:55:33Oh, look at that.
00:55:34Wow.
00:55:36I've made a squid ink spaghetti with some prawns, some chilis, a pipi volute and finishing with a parsley oil.
00:55:43Oh, yes.
00:55:50I think this is exceptional. I love your ink noodles. The sauce is what make everything together. You've got it.
00:56:00Brittany.
00:56:02This is Britt's Balanced Khao Soi. I have taken one of my favourite Thai dishes and recreated it to make
00:56:10a 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 is 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 falutha.
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.
00:56:43They've just knocked it out of the pie.
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.
00:57:06Casper, this is wild. The flavours are all over the Mediterranean. I've never had anything like that and I think
00:57:13you absolutely nailed it.
00:57:21We'd love to try your dish.
00:57:22Thank you so much.
00:57:22Alalu.
00:57:27My life so far has, you know, all come together to lead to this moment.
00:57:31I want to make sure that I do the Nigerian food justice.
00:57:36But I'm also terrified. I'm nervous.
00:57:40MasterChef 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.
00:58:12I've made rice with opada stew and some plantain and a coconut and carrot sambal.
00:58:23You've been very brave to bring tribes.
00:58:26I went back and forth about it.
00:58:29I really want to just kind of honour my roots and kind of do what I can to be part
00:58:33of the people who are making Nigerian culture more front and centre in Australia.
00:58:37And I thought, you know what, you only do this, I don't know, maybe once, so go all in.
00:59:05And I think Australia needs more of it.
00:59:11It's so sweet and meaty and comforting.
00:59:15It's got those lovely spices through it, but incredible 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, it works so
00:59:29well.
00:59:31I 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 part I have so far.
00:59:47You're talking about your lining of the stomach.
00:59:49And the way you did it, you got the flavors into the dish.
00:59:54The sweetness, it's just fantastic.
00:59:57This is probably the best plantain that I have so far in my life.
01:00:02This is probably the best plantain that I have so far in my life.
01:00:04Oh, good job.
01:00:17I've been emotional. I never cried. That's crazy.
01:00:25What's making you watery eyed?
01:00:28I don't know like it's there's a lot happening in my head right now you know that initial feeling
01:00:34of moving to England and trying to fit in so much and coming here and then leaning into
01:00:43um 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
01:00:54oh bless you it does stuff to people this place it is really moving to be able to experience this
01:01:02and I love that this is this represents your story of migration and a bit of your struggle
01:01:10and also a reclaiming of your roots because I went through that in real time in this kitchen
01:01:15in season one so well done for just being here and sharing your story thanks car
01:01:26can we maybe take a little vote
01:01:36I think so
01:02:11I'm shaking like a leaf
01:02:18This is ridiculous
01:02:20Oh, what a life
01:02:29Next up
01:02:31Alita
01:02:35My dish looks absolutely beautiful
01:02:38And I just hope that those Peruvian flavours are good enough to get me an apron
01:02:43Wow
01:02:43Because I'm not ready to go home
01:02:46Alita, what'd you cook?
01:02:49I cooked you a passion fruit tuna tiradito
01:03:15Alita, it is plain and simple
01:03:17I absolutely love that dish
01:03:22It's one of those dishes as soon as you poured that sauce on you were hoping for like brightness and
01:03:28freshness and zing and texture
01:03:59Alita, it delivered in spades
01:04:00There isn't a fantastic fish for it, the tuna's really oily so you've got that little sesame crust for fattiness
01:04:05as well as the avocado
01:04:07And then all that beautiful garden freshness from the coriander, 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 jus
01:04:39It's probably a touch under
01:04:41Yeah, yeah, yeah
01:04:42Like, you were bloody close
01:04:44Yeah, steak's definitely rare
01:04:46The shallots are a little bit raw
01:04:48And yeah, the sauce is split
01:04:50I think you could have had better days
01:04:53Grace
01:04:56I've made tortellini and brodo with radicchio
01:04:58The broth was very delicate
01:05:00I would have liked a little bit more substance because the filling's got some game
01:05:05Amy
01:05:06Boeuf bourguignon
01:05:07With pomme puree, green beans and petit baguettes
01:05:12Just a little reduction on that sauce
01:05:13The 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
01:05:20It's a spicy pumpkin and ricotta with basil ravioli
01:05:25With a sage butter sauce
01:05:27I think I would have burnt the butter
01:05:29Just to add another dimension
01:05:31And a little bit more salt
01:05:34Some of these dishes are looking absolutely amazing
01:05:37But not everyone is nailing it
01:05:39So I'm getting really nervous
01:05:41Lucy
01:05:43Hello
01:05:44I've made a duck sukkerman
01:05:46Which is a dipping ramen
01:05:48And with a mylar soup base
01:05:50The only problem I have is a duck
01:05:53Isn't it cooked?
01:05:54Yeah
01:05:54It is so easy to make mistakes in this kitchen
01:05:57And I'm really freaking out about the inside of my cake
01:06:02Jackie, you're next
01:06:07There were definitely elements that were rushed
01:06:09So I'm so nervous
01:06:11I 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
01:06:27A yuzu curd
01:06:28Wrapped in a black sesame chantilly cream
01:06:31And for your tea and crisp on top
01:06:34You have to be very brave cooking a whole chiffon cake
01:06:41It's what on the inside that counts Jackie
01:07:04Whoa
01:07:05That is a good cross section
01:07:12If it tastes as good as it looks
01:07:14It is going to be magnificent
01:07:16Yeah
01:07:17Wow
01:07:41Jackie
01:07:44That chiffon is textbook
01:07:49Really really good
01:07:50Just velvety
01:07:51So light
01:07:52And the sesame in it
01:07:54Just gives it this lovely richness and nuttiness
01:07:56And then I really love that you've balanced
01:08:00The 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
01:08:15It's bloody delicious
01:08:17This cake right here
01:08:19It's just something that we don't see at this stage
01:08:21In auditions
01:08:22I am blown away
01:08:24Flavour is right up my alley
01:08:26It just goes yuzu yuzu yuzu yuzu black sesame
01:08:30And it's like it's perfect
01:08:35Jackie
01:08:36Wow
01:08:37It's like wow
01:08:38Wow
01:08:39Wow
01:08:39I love this cake
01:08:42It is so good
01:08:44I think the fact that it's not too sweet
01:08:47Means that I could eat this absolutely any time of day
01:08:49Maybe even for breakfast
01:08:51If you can pull something like this
01:08:54On a day like today
01:08:55I cannot wait to see more of you
01:09:18Thank you
01:09:20Let's have a little harder
01:09:20I agree with you
01:09:21You're the cake lass
01:09:22Go on
01:09:24Oh my god
01:09:28I've got something here
01:09:34Oh my god
01:09:36Oh my god
01:09:38Woo
01:09:41Yeah Jackie
01:09:42It's something that I never thought I could achieve as well
01:09:45And I think I've had so much encouragement and support from everyone around me
01:09:50And to be up here
01:09:51To be holding one of these now
01:09:53Is so special
01:09:55This is not real
01:10:00We'd love to try your food
01:10:02Annabelle
01:10:03Some butter poached leeks
01:10:05With a hazelnut tangratato
01:10:08And creme fraiche emulsion
01:10:10Everything is peaking
01:10:12From the sweet and sour leeks
01:10:15To the creme fraiche
01:10:16Just like
01:10:18Oh
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
01:10:28Vamos
01:10:30Jonathan
01:10:31Chicken and nopales misiote
01:10:33Some Mexican style red rice
01:10:35With some tortilla
01:10:37Nopales
01:10:37They've got this citrusy
01:10:39Kind of earthy flavour to them
01:10:40Amazing
01:10:41Delicioso
01:10:42Thank you
01:10:44Casers
01:10:45I've made you a thali today
01:10:47So 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
01:11:05This 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
01:11:16Jeff!
01:11:19Jeff!
01:11:20Malforting mala chicken and prawn dumplings
01:11:23With a 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
01:11:41That was insane
01:11:42Jeff!
01:11:44You're gonna have to take off
01:11:45Your beautiful rainbow apron
01:11:47Yay
01:11:50You want one out for this white one
01:11:53Yeah master精
01:11:55Yay
01:11:55Will everyone stop being so good out there?
01:12:05You are making our jobs way too hard.
01:12:11Right, finally, look.
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,
01:12:28but 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 Maren,
01:12:44my spicy red velvet sauce, and a basil oil.
01:12:48Are you pleased with the Maren?
01:12:52I'm not sure, to be honest.
01:13:17Well, Luke, today is great.
01:13:20You are fantastic.
01:13:22Trying to work out how the hell such a young kid
01:13:26to end up jungling with Maren.
01:13:30New 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 Maren is perfectly cooked.
01:13:53The sauce is divine.
01:13:55It's got this wonderful peppery spice, beautiful gnocchi.
01:13:58Love the crust you've got on that.
01:14:00Tiny little bit dense,
01:14:01especially when you've got that beautiful light Maren.
01:14:04But wow, well done.
01:14:06Woo!
01:14:08Woo!
01:14:09Woo!
01:14:09Woo!
01:14:11Woo!
01:14:11Woo!
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 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!
01:15:10I can't believe it.
01:15:12I'm ecstatic.
01:15:13I feel really blessed, to be perfectly honest.
01:15:18I'm really excited.
01:15:21This next dish showed a massive amount of technique.
01:15:29Jack!
01:15:39This next dish, it was simple, but it was bloody delicious.
01:15:44Annabelle!
01:15:45Woo!
01:15:52See everyone get an apron, it's amazing.
01:15:54They're so amazing.
01:15:56Like, the food that they put up, it was stunning.
01:15:58Caspar!
01:15:59Woo!
01:16:01Woo!
01:16:01But it's a very daunting feeling.
01:16:04I don't know.
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!
01:16:12Woo!
01:16:13Woo!
01:16:14Woo!
01:16:14Woo!
01:16:15I really don't know what's going to happen.
01:16:18There's only one apron left.
01:16:28The last dish gave us bags of flavour, tons of textures, and it looked like it came fresh
01:16:38off the pasta to the restaurant.
01:16:43Aaron!
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, welcome to MasterChef!
01:17:16Yay!
01:17:19Your dream is now a reality.
01:17:22Well done.
01:17:23Woo!
01:17:24Woo!
01:17:25Woo!
01:17:25Woo!
01:17:25Woo!
01:17:27To those of you who didn't receive an apron tonight, you're not heading home just yet.
01:17:34You'll all be cooking again later in the week, where you'll get a second chance to win an apron!
01:17:43Woo!
01:17:43Woo!
01:17:44Woo!
01:17:45Oh, that is incredible.
01:17:47I thought I was done.
01:17:48I thought my MasterChef dreams were over, but they're back, and I am ready to go.
01:17:55I didn't know if there was coming at all.
01:17:56Oh, 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.
01:18:12..20 more of the country's best home cooks...
01:18:16Pressure is on. The standard is so high.
01:18:20..battle it out for a spot in the competition.
01:18:24I want the apron like crazy.
01:18:26If I get an apron, I could win the trophy.
01:18:29..and one dish.
01:18:33I'm making a pochetta panino.
01:18:35..will decide their fate.
01:18:37You're making a panini. Yeah.
01:18:39Ten aprons up for granted.
01:18:41And you're making a sandwich.
Comments