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2026.S18E03 >>> https://dai.ly/xa66xqo
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00:08We'll see you next time.
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, oh, my gosh.
03:42Where is everything?
03:44What do I need?
03:45What do I need?
03:49Alright, there's too many things.
03:50I know, I know.
03:52It's so intimidating when you first come in here.
03:54Black sesame, black sesame.
03:56Hello, octopus.
03:57This is how you doing?
04:01Very, very sorry.
04:02Oh, 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,
04:31so 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.
04:45I like boldness.
04:47Go, duck.
04:48I love lamb. I was actually born in New Zealand,
04:51so 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
05:21that I loved cooking with my mum.
05:24So, you know, while kids were reading,
05:26like, Harry Potter,
05:27I was given recipes and cookbooks to read.
05:31That's how I learnt to read,
05:32was reading recipes.
05:34Yeah.
05:36This dish would make a young dot 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,
05:47so I'm just trying to stay calm.
05:49And the biggest thing I have to get onto soon
05:51is the flatbreads.
05:53I think rolling them, leaving them,
05:54and rolling them again is for, like,
05:55the perfect air bubbles.
05:57So, 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.
06:07Hika Nika.
06:08Hi!
06:08How are you doing?
06:09How are you doing?
06:10Giggling.
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 chaat.
06:24Okay.
06:24So, the katori's made of shredded potatoes.
06:27Inside, it's got hampered chickpeas
06:29and then topped with coriander chutney
06:31and the tamarind chutney
06:32with mustard 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,
06:42some salad, a little bit of bread.
06:43So, I'm doing just, like,
06:45a refined journey of my life.
06:47Cooking 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, 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 egg prawns,
07:07so prawns deep-fried with a salted egg sauce
07:09that's got bird's eye chilli, curry leaf,
07:12wrapped in 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 nerves under control,
07:20but gonna give it 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 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've played 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.
08:40How are you?
08:40How 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,
08:49uh, pom puree, uh, salt-baked beetroots,
08:52peanut-mean puree, salsa verde,
08:53and it's a dish coming from my nan
08:56who would make these amazing roasts
08:57but never eat it.
08:58And we'd sit down and ask her,
09:00why aren't you eating that?
09:00And she'd go, I've filled up on bread and fat.
09:02Oh, classic.
09:04Oh, that's wild.
09:04So, I one day was brave enough to try it.
09:06It was fresh white bread straight through the land.
09:09Pan drippings.
09:10And I was like,
09:10oh my God, that's what umami is.
09:12I can still remember that taste in my mouth.
09:15It smells so familiar to me.
09:17So comforting.
09:18Depending on what mood you're in,
09:19so I just love everything.
09:21You 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.
09:28You love it.
09:29Yes, I will.
09:31The food I love to cook is food that means something to me,
09:37recreated in a more elevated way.
09:40All right, 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!
10:00Magic things can happen.
10:01Put your back on that.
10:03Looking really good, Bella.
10:05Woo!
10:07Good knife 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.
10:18But 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
10:43that's been there for my whole life.
10:53I love everything about food.
10:55I love eating it.
10:57It's so good.
11:01I love making pies.
11:04I 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
11:22between spread that 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 on MasterChef is, like, the once-in-a-lifetime opportunity that I'm not going to take for granted.
11:39What is he using over there?
11:41I'm, like, intrigued by this.
11:43Yeah!
11:44Go Vinny!
11:45Go Vinny!
11:47Nice to meet you.
11:48Let's have it.
11:48What's the dream?
11:49The dream?
11:50Well, I want to open up my own panino shop.
11:52Um, so 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...
12:06Ten aprons up for granted.
12:07Yeah.
12:08I know.
12:08You've got a 50-50 chance of getting one.
12:11Yeah.
12:11And you're making a sandwich.
12:26Ten aprons up for granted.
12:28Yeah.
12:28I know.
12:28You've got a 50-50 chance of getting one.
12:31And you're making a sandwich.
12:32Yeah.
12:34It's either going to be incredible or an absolute disaster.
12:38I think you're brave.
12:39Yeah, you 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.
12:52My own bread.
12:54I'm making my own bocconcini.
12:56And then I'll have a salad and a mayo to go with it.
12:59Each element in this panino, I'm making it from scratch.
13:02And it shows the skill and techniques that 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.
13:15And 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.
13:21But in a 90-minute cook, that's not going to work.
13:23So I've cut it down smaller and I hope they cook in time.
13:27All right, guys.
13:32Keep moving.
13:34Fifteen minutes to go.
13:41I'm just under the pup right now.
13:44I'm making a beef wellington with salted duck egg bread blonde.
13:49So I think the biggest challenge right now is to get everything in there and I think I'll
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'll 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.
14:17If I pull this off, I'm 100% getting an apron.
14:22A 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 to all of us.
14:30So 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.
14:57Food 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.
15:06I 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.
16:02The rich india 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
16:17and a squid ink twill.
16:19For 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,
16:29it 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
16:42that 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
17:07and a kind of herb dressing on top
17:09with some pickled red onion sumac
17:12on a harissa yoghurt.
17:14So the harissa's on now.
17:15This dish represents the food that I grew up with.
17:20Fresh 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 through 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, and 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.
18:12With 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 nine years old watching Laura.
18:48At nine and you were watching Laura?
18:50In season six, yeah.
18:51So how old are you?
18:52I'm 20.
18:53Oh, bless you.
18:55Oh, man.
18:57Okay.
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.
19:17I'm making ravioli oxtail with a karakari beurblanc,
19:22some quick old bits and some crispy eggplant.
19:25Okay.
19:26And then I'm going to make like a beurblanc story.
19:29Watch out!
19:41I am making an egg yolk ravioli with a burnt butter sage sauce.
19:48Going to put a Parmesan crisp in.
19:51and and I think that's it I want the apron like crazy I'm gonna run away with
19:57it if I could run up and grab it I would think I'm definitely a threat that you
20:02know a little sneaky ninja in the background that looks amazing Emily I
20:09was basically brought up in a little Chinese restaurant my parents originally
20:15came from Guangzhou China and kind of settled in Dubbo because my pop open one
20:20of the first Chinese restaurants there I was the little Asian kid under the
20:24counter so I used to pop there and I'd be like helping take orders if I could used
20:29to always just watch them cook a lot of the restaurant food was very westernized
20:35you know the beef black bean the Mongolian lamb and kind of that but in reality we
20:39don't usually eat that at home when it comes to my cooking style it's really
20:45very authentic Chinese food very like spicy or something really sour some
20:50intense traditional herbal flavors food that people have never seen before or
20:56haven't eaten before I cook Chinese food with heaps of love and no MSG
21:02it's crack-a-lack'em indeed I'm cooking my rendition of wonton noodle soup with a
21:10Chinese chicken herbal broth whoa check this out so it has some goji berries long
21:16on astragalus roots so you really nourishing us today I am making sure that
21:21you stay healthy so you can keep me on the show I love your energy no flavor bomb
21:26the judges like crazy what I see is tea towels this is super body and I said
21:35flood it will be perfect I'm doing a butterfly trout and my fish needs to be
21:42cooked absolutely perfectly I'm gonna be cooking this fish on the hibachi so open
21:48flame it's gonna carry a really nice smoky luscious flavor into that trout
22:00this is unbelievable like you know all these surroundings are sorry well
22:04they're actually kind of familiar cuz I've been watching the show for so long I
22:08mean I've been watching this show since your first season right I really I think
22:17Petro is all struck over Poe you're a big name in the household my mum loves it
22:23understandably they are such icons that is a lot of time that's all right that's
22:30all right this is unbelievable the Petro just really needs to take a breath and
22:35focus and could just really give his dish all of the attention that it deserves
22:42it's looking good
23:00I have some Hibachi anxiety yeah Hibachi is dangerous
23:13oh Jesus oh my gosh
23:21there's only ten aprons tonight and there's only four tomorrow and I have to give it this cook
23:26everything I've got to get one of those ten aprons
23:32happy with that I'm cooking octopus with an india puree and pickled fennel but I really need to try
23:40and elevate this show some techniques and now these flavors what am I doing 100 now
23:47that my citrus caviar is done I can move onto my squid ink twill happening as it hits the pan
23:54it starts to
23:55bubble and it creates this like lace like texture that black contrast against your red puree I think
24:02is gonna give this dish a real wow factor okay we're done but I have to be so careful with
24:07it because it's
24:08quite thin octopus has been in the pressure cooker and it's perfectly tender now I need
24:15to get onto a really hot pan to get some char onto it to give that smoky flavor
24:25I've been waiting so long to get into this kitchen everything has to be perfect you like a musical conductor
24:32look at you
24:32everywhere huh it does feel like that but it's just the same as raising four kids can't wait to see
24:38if you're trying your food by the way oh my thank you
24:42oh that is not what I want thoughts work is so clean man so calmly as well I'm so clean
24:49I'm feeling good I feel so at home
24:53relax I think I'm forgetting I'm actually in the master chef kitchen
25:05things going well I'm just getting my peas ready for my salad the lamb needs to be done it needs
25:11resting time I have
25:12to make sure it's pink in the middle blushing but we want a nice and toasted on the outside because
25:17it is rubbed in
25:18ok guys 15 minutes to go good how is there only 15 minutes to go a few minutes
25:33I've spent so much time getting this flatbread dough right I feel like I've been in a trance
25:39keep up the pace I need to get this rolled out I need to cook my lamb the pressures on
25:44this is not hot
25:46but keep going yeah trying I'll just resting out yeah hey the flatbreads flat breading populace you got
25:58this towards the end of the cook it's important to like stay on track what I'm actually doing so yeah
26:06there's a lot of elements all my elements are on the go it's just like I'm trying to make sure
26:10I balance the
26:15fennel pure and cook the quail breads are almost done just gonna have to finish legs in the oven oh
26:24my
26:24goodness I'm actually working so hard for the Yemeni feast they are seven dishes and they are a lot they
26:31all have different components I'm working so hard to get them all done in time it will work I'll make
26:38it
26:41work oh going a thousand things are right now at the moment I was expecting the the way into the
26:48brown up by now but it's not doing that I'm just trying to crank up the heat a bit more
26:53to hopefully
26:54speed up that process I've got my fingers crossed I've got a lot of things to do I have to
27:03temper my
27:03chickpeas and I have to try my katori which is the hero element so I'm freaking out right now yeah
27:12this
27:12is not gonna hold the shape come on Emily yeah man I can't even open the flower the Chinese herbal
27:19soup
27:20is simmering and it is the chicken flavors coming through so are the red dates and the goji berries and
27:30I'm
27:31working on my one-ton filling as well I am sweating prawns chicken mince coriander Chinese chives my
27:40scallion oil and the prawn oil basically my goal is to actually flavor bomb the judges out of their
27:47you know pants well look it really knows what she's doing I feel you making sure that my one tons
27:58are
27:58nicely wrapped I have my ancestors screaming down at me making sure that there's only three one tons
28:05on there you know three means you know birth or like to grow something but four means death and five
28:11means no so if I want this white apron I need three on the plate and then hopefully I'm done
28:17hopefully
28:28they love it I'm feeling a lot of pressure at the moment I know that there's a lot to get
28:34done and
28:34not much time left at all I'm making my mayor and making my salad and I'll finish off my cheese
28:39where's your porketta still in don't open I just want it I just want it to get real crispy yeah
28:45so
28:46do I my ciabatta looks nicely brown crispy crunchy it's got that real old bakery type wood fire feel to
28:55it thank you I pull my porketta out of the oven that's hot I'm crossing my fingers now watch your
29:08fingers yeah because I've had to adapt this recipe I'm putting my whole dream on the line with this
29:21pochetta my pochetta is looking good I'm confident I've cooked it perfectly so I'll start making my
29:29panini really I can win one of those wide opens
29:37my panini wow look at the sauce the color is superb thank you
30:01it's my little bit that's done it is risky to do a dish that is so familiar like a roast
30:08dinner
30:08but I believe I can plate it up in a way that makes it more than just meat and vegetables
30:15it
30:15should be pretty good this sourdough crew top it's a bit of a magic about the dish because not
30:20only does it create the texture element but it also tastes like a piece of roast lamb that memory of
30:27my my
30:28panini bread and fat they want to deliver that on the dish today one more for good luck
30:43I can't see anything yeah they're good sorry is that driving you mental yeah there's a lot there's a lot
30:52of alarms
30:52so chaotic trying to get everything together but hopefully it'll all be fine I'm starting to play
30:58things up I'm getting my harissa yogurt down that's right how does it taste yeah it's actually it's
31:04actually good feeling really confident there's so much big flavor within this dish but I still want
31:10them to taste the fish itself I can't believe it skin is scorched this is not good to ruin my
31:25chance of
31:26getting that apron the atmosphere is crazy and this is chaotic okay I've put the hummus down I've got
31:47my lamb it's cooked to perfection so I really need to lock in and make sure it's a master chef
31:53worthy
32:05oh
32:27I am pretty happy I hope the judges like this and I hope I did this dish or this feast
32:34justice and
32:35yeah I just only can wait and see I don't think I need to tell you just how important this
32:49tasting
32:50is we only have ten aprons to give away and just like last night if your dish blows us away
32:58we'll give
32:59you a white apron on the spot we would like to taste a dish from Hannah this is it this
33:09is my dish
33:10I'm happy with my dish I'm happy with my dish I've hit it with everything I've got I'm ready to
33:14take this next
33:14step
33:16oh wow
33:17oh
33:19okay
33:25I really really need one of those aprons
33:45that looks stunning
33:52I have done a charred octopus with a red pepper and anduja puree
34:01and I call it the octopus's garden
34:08wow okay
34:14what is with you guys man stressing me out you got some fans at home uh yeah I have a
34:24few fans yeah
34:24yeah I got four fans that are like really little your own fans my own fans my own little cheer
34:31squad
34:32nice who are they um so I've got um four kids did you test this one out yes and do
34:37you know what
34:38they love octopus wow sounds expensive shall we please yeah okay
35:11you're four kids at home yeah they're not close you know no they're all the way over the other
35:17side of australia don't make me cry yeah like that's so hard are you prepared for that i am
35:36that's all i need to hear
35:39i'll pump your tires up now uh the dish is exceptional i really loved it
35:46the anduja and red pepper sauce gives a really lovely sweetness and spiciness to the dish
35:52and then the pickled fennel because i was searching for acidity and that was where it was coming in
35:58and the potato just lets everything kind of mellow out a bit um really loved it thank you
36:05yeah i'm panah just a really accomplished plate of food
36:09beautiful occhi really buttery and tender just the presentation was just amazing
36:20you know what is amazing after doing the most important job on the planet in the world as a mom
36:26to knock out a dish like this it's flavors it's everything there is precision you are really unique
36:37thank you thank you guys
36:42that feedback is so validating because i have four kids that i'm leaving but i can do this
36:49and i will do this and i'll give it my all because i'm sacrificing so much to be here
36:58dot we'd like to taste your dish next
37:01time flies in the master chef kitchen that was a lot but if i'm honest i'm actually feeling really
37:08proud of myself i've got all the elements on the dish i really hope i've done enough today to get
37:14a
37:14white apron wow we've got the color better yet an instant apron what have you made of today i've
37:21made pistachio ducca lamb backstrap with a three-piece salad and a mint pea and feta hummus
37:30oh and a flower bread that's it i swear sorry what have you given up to be here i'm actually
37:36getting married in 32 days um yeah yeah so this yeah this isn't really the pre-wedding diet i had
37:49in
37:49mind but we're rolling with it um and you know there's no time like the present to follow your dreams
37:56beautiful yeah should we taste let's hook in dot this flatbread is some of the best flatbread i've
38:21looked at this kitchen it is so beautiful so light and fluffy and this whole dish is simple but very
38:31sensitively put together i vibe with this heart you know it's bright fresh zingy really nicely
38:38cool piece of lamb but simple but really wholesome and delicious this is the exact kind of fresh seasonal
38:46nourishing dish that people buy the cookbooks of so keep doing it
39:02that's it we're done we'd like to taste your dish next min
39:20oh yeah i've made ham tan ha which means uh salted egg prawns so it's a prawns wrapped in katafi
39:28pastry deep fried and then it's a salted duck egg sauce
39:33tanzan holding
39:36so in canto i just said that was really spicko
39:41i would say zero faults and then the sauce is rich and vibrant and alive food like that you belong
39:49in
39:50that is all thank you for good thank you so much next up kanika
39:58i've made you a katori chard and inside of a tamarind date and jaggery reduction and mint and coriander
40:08chutney
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 well done
40:30i made quail with some panel puree and here's another fun grattata
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 bella you're next the dish is called wattle it's a shoe a cracklin with a wattle seed
40:52yuzu and miso whipped ganache a miso chantilly and a yuzu veil wow we're in good hands 20 years old
40:59like just obsessed with food the perfect shoe and then you just like flex and put a veil on top
41:08the standard of food is just amazing belinda come on down i've made an egg yolk ravioli
41:15with a burnt butter sage sauce
41:24yes everything as a combination with the pine kerners is just incredible well done you should be very proud
41:35the competition for these remaining aprons is so intense
41:40anything it seems more intense than last time pat you're next
41:47i'm super proud of what i've cooked but there's always self-doubt of whether everything is cooked to
41:52the master chef level and i'm just absolutely praying that they that they love the dish
42:02bloody hell
42:16bloody hell yeah okay pat what have you made pat uh the dish is called bread and fat
42:26piece of sourdough has been roast in lamb fat there's a pom puree a pea puree salsa verde salt
42:33baked beetroots and the sauce is a um port wine reduction pat what's your dream
42:43long term i'd love a small coastal um eatery short term i want to go to tassie and learn butchery
42:50from from pezzah nice um and yeah keep feeding the passion should we take your dish yep
43:22this plate of food is proof that you don't have to reinvent the wheel
43:30because every single element on there is 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 and every single thing you have left no stone unturned
43:57i'm going to point out two things the pom puree that is michelin style level that is as good as
44:04it
44:04gets in this kitchen and then this like mate so good it's crunchy on the outside but then you've still
44:14got light fluffy sourdough to play with which does the mop job better than anything like well done i am
44:23so
44:24so so happy for you then thank you it's incredible you've obviously got a big heart
44:31a delicate touch and the potential to go very very far in this competition thank you
44:42i believe there is only one word for this is fantastic
45:07well done mate
45:17that feedback was was something i never expected
45:23i still can't believe it it's like pitch me like uh how am i dreaming i don't know
45:30the next dish we'd love to taste belongs to emily
45:36one of the 10 aprons it's already gone the stress levels are high but i know that my soup is
45:43going
45:43to really have some intense traditional herbal flavors in there i know my wontons pack a punch
45:48the little balls of fury um so i'm really hoping that you know this put together going bam equals
45:55please give me a white apron g'day guys hello hello hello hello indeed
46:03what have we got here
46:07a wonton noodle soup
46:11with the chinese herbal chicken broth
46:17shall we taste yeah
46:18i want it i'm gonna spoon because i want to get soup
46:31i want it i want it i want it i want it i want it
46:37emily we've had lots of dumplings come through this kitchen
46:41and that is a very good bowl of dumplings
46:48i love the point of difference with the herbal broth a lot of people don't realize
46:53how much a chinese focus on the medicinal value of food on a day-to-day basis and i love
47:00that as a point
47:01of difference the dumplings were like perfect perfect and the filling loved the texture in there you could
47:09literally taste the pork versus the prawn i reckon that's one of the tastiest all-round dishes like flavor-wise
47:16that's one of the tastiest we've had
47:19thank you very much
47:22thank you so much
47:26thank you so much
47:29we're really looking for the next superstars of food
47:32and if you're going to be one of those
47:38you'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
48:11looking at my dish i am kicking myself the question is just going to be is that fish skin too
48:19burnt
48:22what is the dish i've cooked a butterfly rainbow trout with a harissa yogurt and a herb dressing
48:46the flavors like knockout absolute knockout everything is peaking
48:56the fish the flesh is cooked perfectly but the skin has let you down
49:04it's burnt and it's quite bitter so all of that flavor work that you've done with everything else
49:10it just gets taken over by the bitterness
49:15i think you know it oh yeah i don't think you're going to get an apron today because of it
49:19mate i'm
49:20really sorry thank you thank you
49:25to hear that i'm not getting an apron just because of my burnt fish is um absolutely gut-wrenching
49:34next up jess
49:37i've made you vanilla eclairs perfect eclairs diplomat cream
49:43velvety um but the icing it's a bit thick so it's made everything a bit too sweet
49:49now veron you're next a lot of pressure at the moment everyone is gunning for an apron and all of
49:56them are such amazing cooks my dish is my very good duck noodle um the duck it's a little bit
50:03under i
50:03would have just liked it a tiny bit more but one little mistake could mean the difference between
50:09getting an apron and not it's a yemeni feast i loved every single dish i would just say a little
50:17bit
50:17seasoning that's what turns like a home cook into like an extremely bloody good cook this is a beef
50:25wellington with salted duck egg very blanc andrew there's no denying that that is a sexy cross-section
50:31of food um i think to make this a genuinely successful fusion dish you could have punched
50:37even harder with the salted duck egg mena watching everyone's dish get tasted i'm thinking
50:45have i done enough i've made for you a curry curry tortellini so filipino meats italian in addition
50:53felt like you just tried to put everything on that dish you know just pull it pull it back a
50:58little bit
51:01next up it is benny the judges are nitpicking little mistakes and definitely doubting myself
51:20they weren't even sold in my sandwich idea to begin with
51:33talking through this bad boy what's going on so it's a ciabatta bread
51:39it's got a roast porchetta in there there's a chili mayo he made bocconcini and also a fennel apple and
51:48radicchio salad do you think it's a risk to make a sandwich to get a white apron a little bit
51:59i hope that you can taste each individual part and see the love and effort that i put into it
52:04okay i'm ready
52:05yeah
52:05so
52:11so
52:23so
52:39i think you've achieved everything you set out to do and and it's just so delicious
52:47you should be really proud of that plate of food thank you thank you for being just entirely true to
52:57yourself and your dream i absolutely tasted all the love that that was a wild time it wasn't just a
53:04sandwich it was a bakery a roast shop a cheese maker condiments absolutely everything i think you've
53:11done a really great job you've done a really great job you're in the right place you know you are
53:16incredible rustic soda ciabatta i've never had one like this ever before in 90 minutes from scratch
53:27everything is absolutely impeccable and that is big thank you thank you
53:35well vinnie brave that was very very brave
53:42in fact i'd go as far to call that crazy crazy that you put your spot in the competition
53:52in the hands of a sandwich you just don't see that in the master chef 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 that sandwich
54:16is going to earn you an apron
54:33i literally feel like i've just jumped out of an airplane
54:40there's so much more to me than just sandwiches and i can't wait to show everyone my creativity and my
54:47inventiveness and i'll make sure to do everyone proud
54:57well the quality and caliber of cooking in these auditions has been sensational
55:03three of you have already received a white apron
55:08which means there are only seven left
55:15if we call your name out please step forward and claim your apron
55:19if you don't want to do it
55:25you should be the key
55:25you should be able to stop
55:25three of you
55:25be the key
55:48you should be able to do it
55:50Aliana
56:07Bella
56:29Only one apron left
56:35Come on over and put on one of those
56:42Dot
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
57:19Good night, see you later
57:22Tomorrow 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
57:38I'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
58:22I've made a big promise
58:24So that's what we can do
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