- 2 days ago
2026. S 18 E03 >>> https://dai.ly/xa66x9u
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00:00Let's go.
00:40Standing on the gantry yesterday, I was feeling so excited that I was day two cooking, but
00:45now I'm here.
00:46The nerves are at an all-time high.
00:49Come on down, everybody!
00:53I have seen the calibre of cooking.
00:56They were all so good, and I thought all of them would just get in and maybe they would
00:59send us home.
01:01So I really need to make sure I can deliver today.
01:03I want the apron really bad.
01:05Welcome back to the MasterChef Pitcher!
01:10What a massive start to the competition.
01:15Yesterday, Group One all cooked their dream dishes, where ten of you sealed the deal and
01:21got your hands on one of those crisp white aprons.
01:25Oh, Group Two.
01:26Here we go.
01:27Now it's your time to shine.
01:30Make sure that you leave nothing behind the stove, because we've only got another ten aprons
01:37to give out tonight.
01:40Tonight you have a 50-50 chance of getting an apron.
01:44Those are great odds, so take full advantage of it.
01:49As you learned last night, anyone who doesn't receive an apron will get a chance to cook
01:54again tomorrow.
01:58But there will be only four aprons on offer.
02:05Pressure is on, the standard is so high, and I'm so determined to earn myself that white apron.
02:38Let's go.
02:40Let's go.
02:40Let's go.
02:41Let's go.
03:05Let's go.
03:11Let's go.
03:11How are you feeling?
03:11What's going through your head?
03:12Let's go.
03:14Let's go.
03:25Let's go.
03:30Let's go.
03:32Let's go.
03:40Oh, my gosh.
03:41Oh, my gosh.
03:42Oh, my gosh.
03:42Oh, my gosh.
03:42Where is everything?
03:44What do I need?
03:47All right, there's too many things here.
03:51I know, I know.
03:52It's so intimidating when you first come in here.
03:54Black sesame, black sesame.
03:56Hello, Octopus.
03:57How are you doing?
03:59Oh, I'm fine.
04:01Very, very sorry.
04:03Oh, excuse me.
04:04Whoa.
04:07There we go!
04:12How are you going, Vinny? Good. How are you?
04:17Good. Having so much fun being in the MasterChef kitchen.
04:21Although this is a really stressful environment,
04:23I'm actually having a great time.
04:29Tomorrow is not promised, so you just have to enjoy every moment.
04:33Oh, that's good.
04:36Hey, doll. Hi.
04:37How are you going, girl? I'm good.
04:39That is so fun. Yes.
04:41Oh, yeah. I feel like I'm a bit of a fun cook.
04:44I like flavour. I like boldness.
04:47Go, duck. I love lamb.
04:49I was actually born in New Zealand,
04:50so I feel like lamb's in my blood.
04:53I'm cooking a lamb backstrap
04:55with daka, a pea mint and feta hummus,
05:00and then a flatbread, of course.
05:02Cooking and food is such a huge part of my life.
05:06I was born in New Zealand.
05:07I moved to Australia when I was five.
05:10I had quite a thick Kiwi accent.
05:12You know, I was saying, like,
05:14six, and it sounded like different things.
05:16I always struggled reading,
05:18but luckily my teacher clocked on that I loved cooking with my mum.
05:24So, you know, while kids were reading, like, Harry Potter,
05:27I was given recipes and cookbooks to read.
05:31That's how I learnt to read, was reading recipes.
05:34Yeah.
05:36This dish would make a young dog proud,
05:39so I really hope it gets me an apron today.
05:42Yeah, everything's going well.
05:44Um, we've still got enough time,
05:46so I'm just trying to stay calm.
05:48And the biggest thing I have to get onto soon is the flatbreads.
05:53I think rolling them, leaving them and rolling them again
05:55is for, like, the perfect air bubbles.
05:56So, I'm going to hopefully achieve that today
05:59if I roll them out soon.
06:00Woo!
06:01Killing it!
06:02Focus! Breathe!
06:04Bring it home, team.
06:07Eika Nika.
06:08Hi!
06:09How are you doing?
06:10Giggly.
06:11Oh, my God.
06:12Can you pinch me?
06:14There you go.
06:15Oh, my God.
06:16You're cooking something for us.
06:17What is it?
06:17It's a street food.
06:19Okay.
06:19And this is something I've grown up eating in Delhi.
06:21It's called a katori chard.
06:23So, the katori is made of shredded potatoes.
06:27Inside, it's got hampered chickpeas
06:29and then topped with coriander chutney
06:31and the tamarind chutney with majdul dates.
06:34Come on, Aliona!
06:35Okay.
06:36I cannot believe I'm actually here.
06:38I grew up with very simple food.
06:40It was mashed potatoes, chicken, some salad,
06:42a little bit of bread.
06:43So, I'm doing just, like, a refined journey of my life.
06:47I'm cooking quail, some kind of puree
06:50and a vibrant, beautiful salad to go with it.
06:53It's so much bigger than just food for me.
06:56It's like, um, creativity and joy.
06:59I'm very excited.
07:01I want that white apron.
07:03So much, so, so much.
07:05I'm making salted prawns,
07:07so prawns deep-fried with a salted sauce
07:09that's got, um, birdseye chilli, curry,
07:11wrapper the milk and butter in it.
07:13I think it's a great encapsulation of Malaysia
07:16and the cuisine we have.
07:18Trying to keep my nails under control,
07:20but gonna give me my best shot
07:22and we'll see how it goes, right?
07:25I'm cooking the judges my very good duck noodle.
07:27So, there's duck.
07:28There's noodle.
07:29There's a sticky soy caramel.
07:31It's delicious.
07:32I hope they love it.
07:34Okay.
07:35Duck's a tricky one to back get bang on,
07:36so I've got a motor.
07:41Looking good, mate.
07:42Looking good.
07:45All right, we're close there.
07:48We need those spuds, girl.
07:50Need those spuds.
07:50Need those spuds.
07:51Need those spuds.
07:52Pretty well on track.
07:53Just want my sauce to reduce down
07:55and intensify a little bit.
07:56Keep an eye on this lamb.
07:58Potatoes.
07:58Not too bad.
07:59I'm pretty happy with where I'm at.
08:04I'm a very laid-back character.
08:07Bit of a country kid.
08:09I'll play footy and, you know,
08:11like a blokey-bloke type of scenario.
08:14But, like, there's definitely that creative side
08:16that a lot of people aren't aware of.
08:20I think the biggest misconception about myself
08:22is that I even do cook.
08:25I think a lot of people would be surprised
08:27with what type of dishes I can come out with.
08:30The presentation side of cooking
08:32is something I'm really passionate about,
08:34and that's probably something nobody's really aware of.
08:38Hi, Pat.
08:39Hey, Pat. How are you doing?
08:40Hello. How are you?
08:41This is pretty surreal.
08:43So, tell us what you're making.
08:44The dish is called bread and fat.
08:46So, I've got sourdough roasted in lamb fat,
08:49pom puree, salt-baked beetroots,
08:51pea and mint puree, salsa verde.
08:53And it's a dish coming from my nan
08:56who would make these amazing roasts but never eat it.
08:58And we'd sit down and ask her,
09:00why aren't you eating, Nan?
09:00And she'd go, I've filled up on bread and fat.
09:02Oh, classic.
09:04Oh, that's great.
09:04So, I one day was brave enough to try it.
09:06It was fresh white bread,
09:08straight through the lamb, pan drippings.
09:10And I was like, oh, my God, that's what umami is.
09:13I can still remember that taste in my mouth.
09:15It smells so familiar to me.
09:17Yeah, so comforting.
09:18Depending on what mood you're in,
09:19so I just love everything.
09:20You in with a shot?
09:22If I can pull this off and everything's balanced,
09:25I love it.
09:26We believe in you.
09:27Not if.
09:27Get it done.
09:29Yes, I will.
09:29Yes.
09:32The food I love to cook is food that means something to me,
09:36recreated in a more elevated way.
09:40Alright, we're close there.
09:44As you've seen, time flies in this kitchen.
09:46You've already had 25 minutes.
09:48Get a move on.
09:49Woo!
09:51Woo!
09:55Go, Brooke.
10:00Magic things can happen.
10:01Put you back on that.
10:03Looking really good, Bella.
10:05Woo!
10:06Good night work.
10:09This hurt through the grapevine.
10:11Pretty sure he's like a mad baker.
10:12Yeah, wow.
10:13Come on, Vinny.
10:14MasterChef kitchen definitely for high-stress, tempo environment.
10:19But I'm definitely no stranger to high-pressure situations.
10:24I am a registered nurse.
10:27I work in, like, the liver transplant ward.
10:32Some days are pretty difficult.
10:37I've loved my job, like, since I started it.
10:40But there's always, like, that passion of food that I've had that's been there for my whole
10:45life.
10:53I love everything about food.
10:55I love eating it.
10:57It's so good.
11:01I love making pies.
11:03I love cooking meat and I love making rustic Italian food.
11:08But my dream in the future is to open up my own panini shop.
11:13Just a little humble place, like a hole in the wall type of thing.
11:17And, like, make everything from scratch and make amazing combinations of food between spread
11:22that people probably haven't seen very often.
11:26The name's been workshopped a little bit, but I think we're going with Vinny's Paninis.
11:34So being a MasterChef is, like, the once-in-a-lifetime opportunity.
11:37That I'm not going to take for granted.
11:39What is he using over there?
11:41What is it?
11:42I'm, like, intrigued by this.
11:43Yeah!
11:44Go Vinny!
11:45Go Vinny!
11:47Nice to meet you.
11:47Let's have it.
11:48What's the dream?
11:49The dream?
11:50Well, I want to open up my own panino shop.
11:52So I'm making my own bread today.
11:54I'm making my own...
11:55Oh, so you're making a panini?
11:56Yeah.
11:57I'm making a poqueta panino.
11:59I know.
12:00I'm looking at everyone else's dish and it's all elegant and I'm giving you a roll, but...
12:0610 aprons up for granted.
12:07Yeah.
12:08I know.
12:08You've got a 50-50 chance of getting one.
12:11And you're making a sandwich.
12:2610 aprons up for granted.
12:27Yeah.
12:28I know.
12:28You've got a 50-50 chance of getting one.
12:31And you're making a sandwich?
12:33Yeah.
12:34It's either going to be incredible or an absolute disaster.
12:38I think you're brave.
12:40Yeah, you are.
12:40You are.
12:40Very, very brave.
12:42All the best.
12:43Andy's worried that I'm just making a sandwich, but this isn't just a sandwich.
12:47I'm making a poqueta panino.
12:50You know, I've got a poqueta in the oven, my own bread, making my own bocconcini and then
12:56I'll have a salad and a mayo to go with it.
12:59Each element in this panino, I'm making it from scratch and it shows the skill and techniques
13:04that I have on offer.
13:05Vinny, how are we looking?
13:07How's the cheese?
13:08It's getting there.
13:09It's getting there.
13:10Oh, wow.
13:12Pressure point for me today will probably be in the poqueta.
13:14I can't be raw and I want to get some crispy skin on there too.
13:17When I've made my poqueta at home, it's taken at least two hours, but in a 90-minute
13:22cook, that's not going to work.
13:23So I've cut it down smaller and I hope they cook in time.
13:28Ah.
13:31All right guys, keep moving, 15 minutes to go!
13:41I'm just under the pub right now.
13:44I'm making a beef wellington with salted duck egg bro blanc.
13:49So being the biggest challenge right now is to get everything in there and nothing will
13:53be set.
13:54Tonight I'm cooking a Yemeni feast.
13:57It's multiple dishes and it's going to be hopefully amazing.
14:01I will do my best to make it the best ever.
14:03I hope the judges like this and I hope I can pull it off.
14:07I'm making vanilla eclairs.
14:09So short, sharp and shiny little darlings to melt in your mouth and treat the judges.
14:18If I pull this off, I'm 100% getting an apron.
14:22Oh, a white apron would mean a lot.
14:26I mean, I wouldn't have left my four beautiful kids if it wasn't something super important
14:29to all of us, but it would mean the world.
14:32Yeah.
14:33And I live in a little country town called Esperance.
14:36This is my husband, Tim, and then my four lovely kids.
14:40I got married at 18 and two weeks.
14:42And then when I was 23, I had my first kid.
14:46I knew even from then I wanted to choose to be a stay home mum.
14:51And I'm really proud that I've done that.
14:54But now's the time that I can explore my dreams.
14:58Food is absolutely a lifelong passion.
15:00When I was a kid, if you gave me birthday money, I'd be like, ooh, I can buy a new
15:05cookbook.
15:05I actually have probably 400 cookbooks.
15:11There's always something inside of me that I wanted to learn everything.
15:16MasterChef has actually been a driving force in inspiring me to cook.
15:20And I've been practising for, like, my whole life.
15:25As a mum, I make pretty simple food for the kids.
15:29But when I get to, like, spread my wings, I love to do more fine dining.
15:36This is a chance for me to prove myself.
15:39I'm ready to give it my all.
15:42Who wants some oki?
15:43Me!
15:44I'm going to make my family proud.
15:47I am cooking octopus on a red pepper puree.
15:50And I'm going for a real octopus's garden theme.
15:53So I'm going to try and create this little garden habitat for it.
15:56This dish is all about technique and balancing flavour.
16:00I've got the buttery octopus, the rich and dea puree.
16:04And then on top of that, I've gone with more fine dining elements.
16:07I've been really starting to, like, delve into fine dining
16:10and all that fun little, like, embellishments that come with that.
16:14To elevate this dish, I'm making citrus caviar pearls and a squid ink twill.
16:18For my citrus caviar, it's an agar-agar mix
16:21with a bit of water and the citrus in there.
16:24And I put that little bit into a cold oil.
16:28As soon as it hits the oil, it forms this perfect little round cylinder
16:31that pops in your mouth when you eat it.
16:35Although I've been a stay-home mum for the last 13 years,
16:37I have been honing my skills.
16:39I want to prove to myself and the judges that I belong in the MasterChef kitchen.
16:44Keep going, Hannah. Looking good.
16:46Come on, Petro. Come on!
16:50Thanks, Luke.
16:52I'm here too.
16:53Sorry, Aaron.
16:55I didn't hear Luke's voice just cut through there.
17:00A bit, you know, nervous now.
17:02A bit chaotic trying to get everything together.
17:05I'm doing a butterfly trout and a kind of herb dressing on top
17:09with some pickled red onion sumac on a harissa yoghurt.
17:14So the harissa's on now.
17:16This dish represents the food that I grew up with.
17:19Fresh fish, a lot of Middle Eastern elements.
17:23That's the food I love.
17:24Really excited to be here.
17:26I actually can't believe it.
17:28I've dreamt of this for such a long time.
17:30I've been watching MasterChef since the first season.
17:33It feels completely surreal.
17:35I feel like I'm in a dream state.
17:37Cooking in the MasterChef kitchen for the first time
17:39in front of the judges.
17:41I'm a little bit starstruck.
17:43So has your food dream already come true just by being here?
17:46Yes, it really has.
17:47Pose right there.
17:49Good luck. Thank you.
17:51I think she's such an icon.
17:53She's so sweet and generous.
17:56She's just so wonderful, so kind.
17:58And yeah, she's just so sweet.
18:02So I need to put up a great dish.
18:06Ooh, that's good.
18:07I feel like I'm in a really good space now.
18:09I've got all my elements done.
18:11With this trout, this should be a boneless whole fish.
18:15So I can really focus on filleting that fish
18:18and then cooking it perfectly.
18:22If you want one of these, you better hustle.
18:25You only have 30 minutes to go!
18:34That voice coach is paying dividends.
18:39Bella, what brings you to the MasterChef kitchen?
18:43I've always been inspired by MasterChef.
18:45I remember sitting on the couch at 9 years old watching Laura.
18:48At 9 and you were watching Laura?
18:50In season 6, yeah.
18:51So how old are you?
18:52Um, 20.
18:53Oh, bless you.
18:56Oh, man.
18:56Okay.
18:57So I'm calling the dish wattle.
18:58So I want my street to look like wattle flowers
19:00and the filling is wattle seed, yuzu and miso
19:02with a little yuzu veil on top.
19:06I was not expecting that.
19:08That's the trick.
19:09Hey, Minna.
19:10Hi.
19:11Tell us what you're making.
19:12So I've got a bit of a fusion thing going on,
19:14a little bit of Italian and a little bit of a Filipino.
19:16I'm making ravioli oxtail with a curry curry bourbon,
19:22some quick old bits and some crispy eggplant.
19:25Okay.
19:26And then I'm going to make like a bourbon story.
19:29Watch out!
19:31You work that dough, Belinda.
19:34I'll work that dough, baby.
19:36Go, Belinda!
19:38No spices, girl!
19:41I am making an egg yolk ravioli
19:44with a burnt butter sage sauce.
19:48I'm going to put a Parmesan crisp in
19:51and I think that's it.
19:54I want the apron like crazy.
19:56I'm going to run away with it.
19:57If I could run up and grab it, I would.
19:59I think I'm definitely a threat.
20:01I'm that, you know, little sneaky ninja in the background.
20:04That looks amazing, Emily.
20:06Yeah, boy, thank you.
20:09I was basically brought up in a little Chinese restaurant.
20:14My parents originally came from Guangzhou, China,
20:17and kind of settled in Dubbo
20:19because my pop opened one of the first Chinese restaurants there.
20:22I was the little Asian kid under the counter,
20:24so I used to pop there and I'd be like,
20:26helping take orders if I could.
20:29I used to always just watch them cook.
20:31A lot of the restaurant food was very westernised,
20:35you know, the beef black bean, the Mongolian lamb
20:37and kind of that.
20:37But in reality, we don't usually eat that at home.
20:43When it comes to my cooking style,
20:44it's really very authentic Chinese food.
20:47Very, like, spicy or something really sour.
20:50Some intense traditional herbal flavours.
20:53Food that people have never seen before
20:56or haven't eaten before.
20:57I cook Chinese food with heaps of love and no MSG.
21:02It's crack-a-lack'em indeed.
21:06I'm cooking my rendition of wonton noodle soup
21:09with a Chinese chicken herbal broth.
21:12Whoa! Check this out!
21:14So it has some goji berries, longan, astragalus root.
21:17So you're really nourishing us today.
21:20I am making sure that you stay healthy
21:21so you can keep me on the show.
21:23I love your energy.
21:25I'm going to flavour bomb the judges like crazy.
21:29Do we have other myths here?
21:31What I see is tea towels.
21:33This is superb already.
21:35Nice and flat.
21:36Equal. Perfect.
21:38I'm doing a butterfly trout
21:40and my fish needs to be cooked absolutely perfectly.
21:45I'm going to be cooking this fish on the hibachi,
21:47so open flame.
21:49It's going to carry a really nice smoky, luscious flavour
21:53into that trout.
22:00This is unbelievable.
22:02Like, you know, all these surroundings are so...
22:04Well, they're actually kind of familiar
22:05because I've been watching the show for so long.
22:08I mean, I've been watching this show
22:09since your first season, quote.
22:11Really? Yeah, yeah.
22:17I think Petro is awestruck over Poe.
22:20You're a big name in the household.
22:22My mum loves it.
22:23Understandably, they are such icons.
22:26That is a lot of fame.
22:28Ah, that's alright.
22:30That's alright.
22:31This is unbelievable.
22:33I think Petro just really needs to take a breath
22:35and focus and just really give his dish
22:38all of the attention that it deserves.
22:42It's looking good.
22:53It's looking good.
22:54Temple, Petro.
22:56It's looking good.
23:01I have some hibachi anxiety.
23:04Yeah.
23:05Hibachi's dangerous.
23:12Oh!
23:13Jesus.
23:14Oh my gosh.
23:21There's only ten aprons tonight, and there's only four tomorrow.
23:24And I have to give this cook everything I've got to get one of those ten aprons.
23:29And it ticks you.
23:33Happy with that?
23:33I'm cooking octopus with an india puree and pickled fennel.
23:38But I really need to try and elevate this, show some techniques, and nail these flavours.
23:44What am I doing?
23:45100.
23:47Now that my citrus caviar is done, I can move onto my squid ink twill.
23:52What's happening?
23:52As it hits the pan, it starts to bubble and it creates this, like, lace-like texture.
23:59That black contrast against your red puree I think is going to give this dish a real wow factor.
24:04OK, we're done.
24:06But I have to be so careful with it because it's quite thin.
24:09We are done.
24:10Octopus has been in the pressure cooker and it's perfectly tender.
24:15Now I need to get it onto a really hot pan to get some char onto it to give that
24:18smoky flavour.
24:25I've been waiting so long to get into this kitchen.
24:27Everything has to be perfect.
24:30You're like a musical conductor.
24:32Look at that, you're everywhere, huh?
24:34It does feel like that, but it's just the same as raising four kids.
24:36I can't wait to see if you're trying your food, by the way.
24:39Oh, why, thank you.
24:42Ooh, that is not what I want.
24:44Thoughts work is so clean, man.
24:46So calmly as well.
24:48So calm, so clean.
24:49I'm feeling good.
24:50I feel so at home.
24:53Relax.
24:54I think I'm forgetting I'm actually in the MasterChef kitchen.
25:01You're OK, girl, you're OK.
25:05Things going well.
25:06I'm just getting my peas ready for my salad.
25:09The lamb needs to be done.
25:11It needs resting time.
25:12I have to make sure it's pink in the middle, blushing.
25:15But we want it nice and toasted on the outside because it is rubbed in the dukkah.
25:19OK, guys.
25:2015 minutes to go.
25:22Good luck.
25:28How is there only 15 minutes to go?
25:30A few minutes after that.
25:33I've spent so much time getting this flatbread dough right.
25:37I feel like I've been in a trance.
25:39Keep up the pace.
25:40I need to get this rolled out.
25:41I need to cook my lamb.
25:43The pressure's on.
25:45This is not hot.
25:47Keep going, yeah?
25:49I'm trying.
25:50I'm just pressing out.
25:51Yeah.
25:55OK, the flatbread's flatbreading.
25:57Fabulous.
25:58You got this.
26:01Towards the end of the cook, it's important to, like, stay on track what I'm actually doing.
26:05So, yeah, there's a lot of elements.
26:07All my elements are on the go.
26:09It's just, like, I'm trying to make sure I balance the jus.
26:13I have to make sure I balance this fennel puree and cook the quail.
26:19Breads are almost done.
26:20I'm just gonna have to finish legs in the oven.
26:23Oh, my goodness.
26:25I'm actually working so hard for the Yemeni feast.
26:28They are seven dishes, and they are a lot.
26:31They all have different components.
26:32I'm working so hard to get them all done in time.
26:37It will work.
26:38I'll make it work.
26:41Oh, I'm going a thousand things on right now at the moment.
26:45I was expecting the welling to brown up by now, but it's not doing that.
26:51I'm just trying to crank up the heat a bit more to hopefully speed up that process.
26:56I've got my fingers crossed.
27:00I've got a lot of things to do.
27:02I have to temper my chickpeas, and I have to fry my katori, which is the hero element.
27:09So I'm freaking out right now.
27:12Yeah, this is not gonna hold the shape.
27:14Come on, Emily.
27:14Yeah, man.
27:16I can't even open the flour.
27:18The Chinese herbal soup is simmering.
27:22And it is...
27:25The chicken flavours coming through.
27:27So are the red dates and the goji berries.
27:30And I'm working on my wonton filling as well.
27:33I am sweating.
27:36Prawns, chicken mince, coriander, Chinese chives, my scallion oil and the prawn oil.
27:43Basically my goal is to actually flavour bomb the judges out of their, you know, pants.
27:50Wow, look, Emily knows what she's doing.
27:54I feel you.
27:56Making sure that my wontons are nicely wrapped.
28:00I have my ancestors screaming down at me.
28:03Making sure that there's only three wontons on there.
28:06You know, three means, you know, birth or like to grow something.
28:09But four means death and five means no.
28:12So if I want this white apron, I need three on the plate.
28:15And then hopefully I'm done.
28:18Hopefully they love it.
28:20Are you good, babe?
28:21I'm just trying to finish this as best as I can.
28:24Oh my God.
28:26Making brocantini.
28:27Get this man a panini shop ASAP.
28:30I'm feeling a lot of pressure at the moment.
28:33I know that there's a lot to get done and not much time left at all.
28:36I'm making my mayo, I'm making my salad and I'll finish off with my cheese.
28:40Where's your porchetta?
28:42Still in.
28:43I just want it to get real crispy.
28:45Yeah, so do I.
28:48My ciabatta looks nice and brown, crispy, crunchy.
28:51It's got that real old bakery type wood fire feel to it.
28:56Ooh, that's nice.
28:58That's good Vinnie.
29:01I pull my porchetta out of the oven.
29:03That's hot.
29:05I'm crossing my fingers now.
29:07Watch your fingers, yeah?
29:09Because I've had to adapt this recipe.
29:11I'm putting my whole dream on the line with this porchetta.
29:20Bro, so good.
29:22So good.
29:24My porchetta is looking good.
29:26I am confident I've cooked it perfectly.
29:28So I'll start making my panini.
29:30I feel like I can win one of those white aprons.
29:33Five minutes to go!
29:37Oh my goodness.
29:40I've got all the superpowers.
29:42Oh my goodness.
29:58Wow, look at the sauce.
30:00The colour is superb.
30:04That's done.
30:05It is risky to do a dish that is so familiar, like a roast dinner.
30:09But I believe I can plate it up in a way that makes it more than just meat and vegetables.
30:15It should be pretty good.
30:16This sourdough crew top, there's a bit of a magic about the dish.
30:20Because not only does it create the texture element, but it also tastes like a piece of roast lamb.
30:26That memory of my name, bread and fat, I want to deliver that on the dish today.
30:32One more for good luck.
30:35Almost finished!
30:37Two minutes to go!
30:43I can't see anything.
30:45Yeah, they're good.
30:48Sorry, is that driving you mental?
30:50There's a lot of alarms, right?
30:53Chaotic trying to get everything together.
30:55But hopefully it'll all be fine.
30:57I'm starting to play things up.
30:59I'm getting my harissa yoghurt down.
31:01Petro, how does it taste?
31:03Yeah, it's actually good.
31:05I'm feeling really confident.
31:06There's so much big flavour within this dish, but I still want them to taste the fish itself.
31:15Shit!
31:20I can't believe it.
31:21The skin is scorched.
31:23This is not good.
31:25It can ruin my chance of getting that apron.
31:29Get it on the plate!
31:32Get it on the plate!
31:34Get it on the plate!
31:35Come on, Hannah!
31:36The atmosphere is crazy.
31:38Come on, get it on the plate!
31:40Oh my God!
31:41And this is chaotic.
31:43Oh shit.
31:45I've put the hummus down.
31:47I've got my lamb.
31:49It's cooked to perfection.
31:50So I really need to lock in and make sure it's a MasterChef worthy.
31:55This is it!
31:57This is it!
31:58Ten!
32:00Nine!
32:01Eight!
32:03Seven!
32:05Six!
32:06Nine!
32:08Four!
32:09Three!
32:11Two!
32:12One!
32:14That's it!
32:27I am pretty happy I hope the judges like this and I hope I did this dish or this
32:34piece justice and yeah I just only can wait and see
32:46I don't think I need to tell you just how important this tasting is we only have ten
32:52aprons to give away and just like last night if your dish blows us away we'll
32:59give you a white apron on the spot we would like to taste a dish from Hannah
33:07this is it this is my dish I'm happy with my dish I've hit it with everything I've
33:12got I'm ready to take this next step
33:19okay
33:25I really really need one of those aprons
33:47that looks stunning
33:52I have done a charred octopus with a red pepper and Nduya puree
34:01and I call it the octopus's garden
34:08wow okay
34:14what is with you guys man
34:18stressing me out
34:21you got some fans at home
34:23I have a few fans
34:24yeah yeah I got four fans that are like really little
34:27your own your own fans my own fans my own little cheer squad
34:32nice who are they
34:33um so I've got um four kids
34:35did you test this one out
34:36yes and you know what they love octopus
34:38wow
34:39sounds expensive
34:43shall we please
34:43yeah okay
35:11you're four kids at home
35:12yeah they're not close
35:15you know
35:16no
35:16they're all the way over the other side of Australia
35:19don't make me cry
35:21yeah
35:23like that's so hard
35:24are you prepared for that
35:27I am
35:36that's all I need to hear
35:39I'll pump your tyres up now
35:41the dish is exceptional
35:42I really loved it
35:46the Nduya and red pepper sauce
35:48gives a really lovely sweetness and spiciness to the dish
35:52and then the pickled fennel
35:55because I was searching for acidity
35:56and that was where it was coming in
35:58and the potato just lets everything kind of mellow out a bit
36:02um really loved it
36:03thank you
36:05yeah I'm Hannah
36:05just a really accomplished plate of food
36:09beautiful oki
36:10really buttery and tender
36:13just the presentation was just amazing
36:19you know what is amazing
36:21after doing the most important job on the planet
36:24in the world
36:25as a mom
36:26to knock out a dish like this
36:28it's flavours
36:30it's everything
36:31there is precisions
36:33you are really unique
36:36thank you
36:37thank you guys
36:42that feedback
36:43is so validating
36:44because
36:45I have four kids that I'm leaving
36:47but I can do this
36:49and I will do this
36:51and I'll give it my all
36:52because I'm sacrificing so much
36:54to be here
36:58Dot we'd like to taste your dish next
37:01time flies in the MasterChef kitchen
37:04that was a lot
37:06but if I'm honest
37:07I'm actually feeling really proud of myself
37:09I've got all the elements on the dish
37:11I really hope I've done enough today
37:14to get a white apron
37:15wow we've got a colour
37:17better yet
37:17an instant apron
37:19what have you made of?
37:21today I've made pistachio dukkah lamb backstrap
37:24with a three piece salad
37:26and a mint pea
37:28and feta hummus
37:30oh and a flour bread
37:32I'm sorry
37:33what have you given up to be here?
37:36I'm actually getting married in 32 days
37:38um
37:41yeah
37:43yeah
37:44so this
37:45yeah
37:46this isn't really the pre-wedding diet
37:48I had in mind
37:49but we're rolling with it
37:51um
37:52and you know
37:54there's no time like the present
37:55to follow your dreams
37:56beautiful
37:57yeah
37:57should we taste?
37:59let's hook in
37:59alright
38:16dot
38:17this flatbread is some of the best flatbread I've had in this kitchen
38:21it is so beautiful
38:24so light and fluffy
38:25and this whole dish
38:28is simple
38:29but
38:30very sensitively put together
38:32I vibe with this heart
38:34you know it's bright
38:35fresh
38:35zingy
38:36really nicely cooked piece of lamb
38:39but simple
38:40but really wholesome and delicious
38:42this is the exact kind of fresh seasonal nourishing dish that people buy the cookbooks of
38:49so keep doing it
39:02that's it
39:02we're done
39:06wow
39:06thank you
39:07yeah wow
39:15we'd like to taste your dish next
39:17min
39:19oh yeah
39:21I've made ham tan ha
39:23which means salted egg prawn
39:25so it's prawns wrapped in katafi pastry
39:28deep fried
39:29and then it's a salted duck egg sauce
39:33zanzan hoel danga
39:36so in canto I just said
39:38that was really spicko
39:41I would say zero faults
39:44and then the sauce is rich
39:46and vibrant
39:47and alive
39:48food like that
39:49you belong in
39:49that is all
39:51thank you for this
39:52thank you so much
39:53next up
39:54kanika
39:58I've made you a katori chort
40:01and inside I have a tamarind
40:03date and jaggery reduction
40:05and mint
40:07and coriander chutney
40:14and especially when you think it's just vegetables and spice and herbs and that's it
40:19so fun so vibrant I could have just polished that entire thing on my own
40:30I made quail with some fennel puree and here's another fun grattato
40:36you've cooked that quail superbly I love that sauce just looking at the viscosity of it as you poured it
40:43on the plate
40:44Bella you're next
40:47the dish is called wattle
40:49it's a shu al krakalin with a wattle seed yuzu and miso whipped ganache
40:54a miso chantilly and a yuzu veil
40:56wow we're in good hands
40:5820 years old like just obsessed with food
41:02the perfect shu
41:03and then you just like flex and put a veil on top
41:08the standard of food is just amazing
41:11Belinda come on down
41:13I've made an egg yolk ravioli
41:15with a burnt butter sage sauce
41:21yes
41:22yes
41:25everything as a combination with the pine kerners is just incredible
41:29well done
41:29you should be very proud
41:36the competition for these remaining aprons is so intense
41:40anything it seems more intense than last night
41:42Pat you're next
41:47I'm super proud of what I've cooked
41:48but there's always self-doubt of whether everything is cooked to the master chef level
41:55and I'm just absolutely praying that they that they love the dish
42:02bloody hell
42:16bloody hell
42:17yeah
42:18okay Pat
42:21what have you made Pat?
42:23the dish is called bread and fat
42:26a piece of sourdough has been roasted in lamb fat
42:29there's a pom puree
42:30a pea puree
42:32salsa verde
42:33salt-baked beetroots
42:34and the sauce is a port wine reduction
42:38Pat what's your dream?
42:43long term I'd love a small coastal eatery
42:46short term
42:48I want to go to Tassie
42:49and learn butchery from Pezza
42:51oh nice
42:54and yeah Kate fading the passion
42:57should we try to dish?
42:59yep
43:22this plate of food
43:24is proof
43:26that you don't have to reinvent the wheel
43:30because every single element on there
43:34is perfect
43:44I think this is one of the best examples of seasoning we've seen in the competition so far
43:51because there is so much going on
43:53and every single thing you have left no stone unturned
43:57I'm going to point out two things
43:59the pom puree
44:00that is Michelin style level
44:03that is as good as it gets in this kitchen
44:05and then
44:07this
44:08like mate
44:11so good
44:12it's crunchy on the outside
44:14but then you've still got light fluffy sourdough to play with
44:17which
44:18does
44:19the mop job
44:20better than anything
44:21like well done
44:23I am so so happy for you man
44:25thank you
44:27it's incredible
44:29you've obviously got a big heart
44:31a delicate touch
44:33and the potential to go very very far in this competition
44:36thank you
44:42I believe there is only one word for this
44:46it's fantastic
44:48tick
45:05yeah
45:09well done mate
45:10man, I'm so proud of you
45:12thank you
45:13well done
45:14thank you
45:14thank you
45:14well done
45:15well done
45:15well done
45:17That feedback was something I never expected.
45:23I still can't believe it.
45:24It's like, pinch me, like, how am I dreaming?
45:28I don't know.
45:30The next dish we'd love to taste belongs to Emily.
45:36One of the ten aprons is already gone.
45:39The stress levels are high, but I know that my soup
45:43is going to really have some intense traditional herbal flavours in there.
45:47I know my wontons pack a punch.
45:49They're little balls of fury.
45:50So I'm really hoping that, you know, this put together,
45:53going bam equals please give me a white apron.
45:57G'day, guys.
45:58Hello, hello, hello.
46:00Hello, hello, hello indeed.
46:03What have we got here?
46:07A wonton noodle soup.
46:11With a Chinese herbal chicken broth.
46:17Shall we taste?
46:18Yeah.
46:19Mmm.
46:26I want to get a spoon because I want to get soup.
46:36Emily, we've had lots of dumplings come through this kitchen.
46:41And that is a very good bowl of dumplings.
46:46Woohoo!
46:48I love the point of difference with the herbal broth.
46:51A lot of people don't realise how much a Chinese focus on the medicinal value of food
46:57on a day-to-day basis.
46:59And I love that as a point of difference.
47:02The dumplings were, like, perfect. Perfect.
47:04And the filling loved the texture in there.
47:09You could literally taste the pork versus the prawn.
47:12I reckon that's one of the tastiest all-round dishes, like, flavour-wise.
47:17That's one of the tastiest we've had.
47:19Thank you very much.
47:22Thank you so much.
47:29We're really looking for the next superstars of food.
47:33And if you're going to be one of those, you're going to need one of these.
47:53I'm absolutely bewildered. Look at this thing.
47:57This white apron, it means a big step in a direction I think I've always wanted to follow.
48:06And next up, Petro.
48:12Looking at my dish, I am kicking myself.
48:16The question's just going to be, is that fish skin too burnt?
48:22What is a dish?
48:24I've cooked a butterfly rainbow trout
48:29with a harissa yogurt
48:31and a herb dressing.
48:47The flavours, like, knockout.
48:50Wow.
48:51Absolute knockout.
48:53Everything is peaking.
48:56The fish, the flesh is cooked perfectly.
48:59But the skin has let you down.
49:04It's burnt and it's quite bitter.
49:07So all of that flavour work that you've done with everything else,
49:11it just gets taken over by the bitterness.
49:15I think you know it.
49:16Oh, yeah.
49:17I don't think you're going to get an apron today because of it, mate.
49:20I'm really sorry.
49:25To hear that I'm not getting an apron just because of my burnt fish is absolutely gut-wrenching.
49:34Next up, Jess.
49:36Ah, guys.
49:37I've made you vanilla eclairs.
49:40Perfect eclairs.
49:41Diplomat cream.
49:43Velvety.
49:44Um, but the icing, it's a bit thick so it's made everything a bit too sweet.
49:49Now, Valon, you're next.
49:51A lot of pressure at the moment.
49:53Everyone is gunning for an apron and all of them are such amazing cooks.
49:57My dish is my very good duck noodle.
50:00Um, the duck, it's a little bit under.
50:03I would have just liked it a tiny bit more.
50:05But one little mistake could mean the difference between getting an apron and not.
50:11It's a Yemeni feast.
50:13I loved every single dish.
50:15I would just say a little bit of seasoning.
50:18That's what turns, like, a home cook into, like, an extremely bloody good cook.
50:23This is a beef wellington with salted duck egg.
50:26Very blanc.
50:28Andrew, there's no denying that that is a sexy cross-section of food.
50:32Um, I think to make this a genuinely successful fusion dish, you could have punched even harder with the salted
50:39duck egg.
50:40Menna!
50:42Watching everyone's dish get tasted, I'm thinking, have I done enough?
50:47I've made for you a curry curry tortellini, so Filipino meets Italian, in a dish.
50:52It felt like you just tried to put everything on that dish.
50:56You know?
50:57Just pull it back a little bit.
51:01Next up, it is Vinny!
51:09The judges are nitpicking little mistakes and definitely doubting myself.
51:20They weren't even sold in my sandwich idea to begin with.
51:34Talk us through this bad boy. What's going on?
51:36So, it's a ciabatta bread.
51:39It's got a roast porcetta in there.
51:42There's a chilli mayo, handmade bocconcini, and also a fennel, apple and radicchio salad.
51:49Do you think it's a risk to make a sandwich to get a white apron?
51:55A little beard.
51:59I hope that you can taste each individual part and see the love and effort that I put into it.
52:04OK, I'm ready.
52:05Yeah?
52:06OK.
52:23Ok.
52:39I think you've achieved everything you set out to do
52:42and it's just so delicious.
52:47You should be really proud of that plate of food.
52:54Thank you for being just entirely true to yourself and your dream.
52:58I absolutely tasted all the love.
53:02That was a wild time.
53:03It wasn't just a sandwich.
53:04It was a bakery, a roast shop, a cheesemaker, condiments, absolutely everything.
53:11I think you've done a really great job.
53:13You're in the right place.
53:15You know, you are incredible.
53:17Rustic, sourdough, ciabatta.
53:20I've never had one like this ever before.
53:24In 90 minutes from scratch.
53:27Everything is absolutely impeccable.
53:30And that is big.
53:35Well, Vinny, brave.
53:38That was very, very brave.
53:42In fact, I'd go as far to call that crazy.
53:47Crazy that you put your spot in the competition in the hands of a sandwich.
53:55You just don't see that in the MasterChef kitchen.
53:58You definitely don't see it in your first challenge to get a white apron.
54:05But you know what the craziest thing is?
54:10That sandwich...
54:16He's going to earn you an apron.
54:34He's going to earn you an apron.
54:40There's so much more to me than just sandwiches.
54:43And I can't wait to show everyone my creativity and my inventiveness.
54:51And I'll make sure to do everyone proud.
54:57Well, the quality and calibre of cooking in these auditions has been sensational.
55:03Three of you have already received a white apron, which means there are only seven left.
55:15If we call your name out, please step forward and claim your apron.
55:23Oh, yeah!
55:33Pettico!
55:39Yeah!
55:41Oh, yeah!
55:42Oh, yeah!
55:46Yes!
55:49Alyona
55:59Min
56:07Bella
56:15Belinda
56:28Only one apron left
56:36Come on over and put on one of those
56:43Dot
56:58Yeah, I am a little bit disappointed that I wasn't able to get an apron today
57:01I know that I'm gonna have to come back tomorrow and give it my all
57:08To everyone who's not won an apron
57:10We are so excited to see you all cooking out tomorrow
57:16Remember, that dream is still alive
57:19Goodnight, see you later
57:23Tomorrow I'm going to fight
57:24And I'm going to get something spectacular on that plate
57:29Tomorrow night
57:35It's an epic battle
57:37This is my final chance, I'm going to give it my absolute all
57:40For the final four white aprons
57:43I am fighting for my dream
57:46It felt like fighting for my life
57:48These 20 incredible home cooks
57:52Oh hell yeah
57:53Will stop at nothing
57:56To get an apron, I'm actually going to have to fly pretty close to the sun
57:59To bring a show-stopping
58:02It's going to be iconic
58:03Jaw-dropping
58:06Life-changing dish
58:09I've made a big promise
58:10So I really hope I can deliver
58:12Of all the time
58:15Let's go
58:16Of the shadows
58:16The shadows
58:17Of the shadows
58:18From the shadows
58:19Of the shadows
58:21Of the shadows
58:21Of the shadows
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