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00:07To be continued...
00:40Standing on the gantry yesterday, I was feeling so excited that I was day two cooking.
00:45But now I'm here. The nerves are at an all-time high.
00:49Come on down, everybody!
00:53I have seen the calibre of cooking.
00:55They were all so good.
00:56And I thought all of them would just get in and maybe they would send us home.
01:00So I really need to make sure I can deliver today.
01:03I want the apron really bad.
01:05Welcome back to the MasterChef Kitchen!
01:11What a massive start to the competition.
01:15Yesterday, Group 1 all cooked their dream dishes where 10 of you sealed the deal and got your hands on
01:22one of those crisp white aprons.
01:25Oh, Group 2.
01:26Here we go.
01:28Now it's your time to shine.
01:30Make sure that you leave nothing behind the stove.
01:34Because we've only got another 10 aprons to give out tonight.
01:39Tonight, 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 again tomorrow.
01:58But there will be only four aprons on offer.
02:05Pressure is on.
02:06The standard is so high.
02:08And I'm so determined to earn myself that white apron.
02:13Jess!
02:14Hello!
02:15Hello!
02:18How about you?
02:19Very emotional, and it's very surreal, but I'm also similarly, like, ready to go.
02:25Oh, yes!
02:26Popped!
02:28Pat!
02:28Yo!
02:29How are you, mate?
02:30Good.
02:32Breaking it a little bit.
02:34I was going to say it meant many words.
02:37Emily!
02:38What's cracking?
02:39Good.
02:42How are you feeling?
02:43What's going through your head?
02:44I'm, uh, really excited.
02:47Basically, stay calm, stay chill, and show you a little bit of awesome sauce, so...
02:53Love it.
02:56You have 90 minutes to cook us your food dream dish.
03:00And, if it's love at first bite, we'll reward you with a white apron.
03:06The pantry's fully stocked, so please, don't hold back.
03:12Are you ready?
03:15Yeah!
03:20Your time starts now!
03:23Go!
03:28Go!
03:29Go, guys!
03:29Go, go, go!
03:31Go!
03:32I get to cook in the MasterChef kitchen.
03:34This is a dream come true, but not only that, the pantry.
03:38I'm so excited to see the pantry!
03:41Oh, my gosh, oh, my gosh.
03:42Where is everything?
03:44All right, what do I need?
03:47Armisen!
03:49Oh, 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 you doing?
04:01Very, very sorry.
04:02Oh, excuse me.
04:04Whoa.
04:07There we go!
04:15How you going, Vinny?
04:16Good, how are you?
04:17Good.
04:18Having 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, there's food!
04:36Hey, Dot!
04:37Hi!
04:37How you going, girl?
04:38I'm good!
04:39That is so smart.
04:40Yeah!
04:42I feel like I'm a bit of a fun cook.
04:44I like flavour.
04:45I like boldness.
04:47Go, Dot!
04:48I love lamb.
04:49I was actually born in New Zealand,
04:50so, um, I feel like bland for my blood.
04:53I'm cooking a lamb backstrap with ducka,
04:57a 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.
05:09I had quite a thick Kiwi accent.
05:12You know, I was saying, like, six,
05:14and 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.
05:30That's how I learnt to read, was 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,
05:46so I'm just trying to stay calm.
05:49And 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!
06:03Breathe!
06:04Bring it home, team.
06:07Nika Nika.
06:08Hi!
06:08How are you going?
06:10Giggly.
06:11Oh, my God.
06:12Can you bring three?
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.
06:24Okay.
06:24So the katori is made of shredded potatoes.
06:27Inside, it's got hampu chickpeas,
06:29and then topped with coriander chutney
06:31and the tamarind chutney with majlule dates.
06:34Come on now, Leona.
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, creativity and joy.
06:59I'm very excited.
07:01I want that white egg bread.
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 birdseye chili, curry leaf,
07:11wrapped 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 nails under control.
07:20But I'm going to give you my best shot,
07:22and we'll see how it goes, right?
07:25I'm cooking the judge as 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.
07:47You know, we need those spuds, girl.
07:50Need those spuds.
07:50Need those spuds.
07:51Need you.
07:52Pretty well on track.
07:53Just want my sauce to reduce down and intensify a little bit.
07:56Keep an eye on this lamb, potatoes.
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 like a blokey bloke type of scenarios.
08:14But there's definitely that creative side that a lot of people aren't aware of.
08:20I think the biggest misconception about myself is that I even do cook.
08:25I think a lot of people would be surprised with what type of dishes I can come out with.
08:30The presentation side of cooking is something I'm really passionate about
08:33and that's probably something nobody's really aware of.
08:38Hi, Pat.
08:39Hey, Pat.
08:39How are you doing?
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.
08:49Pond puree, salt baked beet fruits, pea and mint puree, salsa verde.
08:53And it's a dish coming from my nan who would make these amazing roasts but never eat it.
08:58And we'd sit down and ask her, why 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 great.
09:04So I one day was brave enough to try it.
09:06It was fresh white bread straight through the lamb pan drippings.
09:10And I was like, oh my God, that's what a mammy is.
09:12I can still remember that taste in my mouth.
09:15It smells so familiar for 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, I love it.
09:26We believe in you.
09:27Not if.
09:27Get it.
09:28We're done.
09:29Yes.
09:31The food I love to cook is food that means something to me, recreated in a more elevated
09:39way.
09:40We'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.
10:00Magic things can happen.
10:01Just put your back on there.
10:04Looking really good, fella.
10:06Good knife work.
10:09This hurt through the grapevine.
10:10Pretty sure he's like a mad banker.
10:12Yeah, wow.
10:13Good job.
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, a 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
10:44whole 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 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 that I'm not going to take for granted.
11:39What is he using over there?
11:41What is it?
11:41I'm, like, intrigued by this.
11:43Yeah!
11:44Go Vinny!
11:45Go Vinny!
11:47Nice to meet you.
11:47Nice to 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 pochetta panino.
11:59I know.
12:00I'm looking at everyone else's dish, and it's all elegant, and I'm going to be giving you
12:03a roll, but...
12:06Ten aprons up for granted.
12:07Yeah.
12:08You've got a 50-50 chance of getting one.
12:11And you're making a sandwich.
12:27Yeah.
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 pochetta panino.
12:50You know, I've got a pochetta in the oven, my own bread, 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, 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 pochetta.
13:14I can't be raw, and I want to get some crispy skin on there, too.
13:16When I've made my pochetta at home, it's taken at least two hours, but in a 90-minute cook,
13:22that's not going to work.
13:23So I've cut it down smaller, and I hope they cook in time.
13:28Ugh.
13:31All right, guys.
13:32Keep moving.
13:34Fifteen minutes to go!
13:41I'm just under the pump right now.
13:44I'm making a beef wellington with salted duck egg bro blanc.
13:49So I think the biggest challenge right now is to get everything in there, and I think
13:52I'll be 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.
14:17If 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 to all of us.
14:30So, it would mean a 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.
14:39I 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.
15:19And 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
16:17and 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,
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.
16:43Keep going, Hannah. Looking good.
16:46Come on, Petro. Come on!
16:50Thanks, Luke.
16:52I'm here, too.
16:53Oh, sorry, 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 yogurt.
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 drink already come true just by being cute?
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 pain-divided.
18:36Whoo-hoo!
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,
18:47watching Laura.
18:48At nine and you were watching Laura?
18:50In season six, yeah.
18:51So how old are you?
18:52I'm 20.
18:54Oh, bless you.
18:55Oh, man.
18:56OK.
18:57So I'm calling the dish wattle.
18:58So I want my shoe 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 Filipino.
19:17I'm making ravioli oxtail
19:20with a curry curry beurre blanc,
19:22some quick old bits,
19:24and some crispy eggplant.
19:25OK.
19:26Oh.
19:26And then I'm going to make like a beurre blanc story.
19:29Watch out!
19:31You work that dough, Belinda.
19:34I'll work that dough, baby.
19:36Go, Belinda!
19:37Go, Belinda!
19:38Go, Belinda!
19:39No spices, girl!
19:40Woo-hoo!
19:42I 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,
20:02little sneaky ninja in the background.
20:04That looks amazing, Emily.
20:06Yeah, boy.
20:09I was basically brought up
20:11in a little Chinese restaurant.
20:14My parents originally came from Guangzhou, China,
20:17and kind of settled in Dubbo
20:19because my pop opened
20:20one of the first Chinese restaurants there.
20:22I was the little Asian kid under the counter,
20:24so I used to pop there
20:25and I'd be like,
20:27helping 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,
20:36the Mongolian lamb and kind of that.
20:37But in reality, we don't usually eat that at home.
20:41All right, guys, let's mix this up.
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
21:00and no MSG.
21:02It's crack-a-lack-a-m 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 roots.
21:18So 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 you have oven mitts here?
21:31Oh, no, it's these tea towels.
21:33This is superb already.
21:35Nice and flat, equal, perfect.
21:38I'm doing a butterfly trout
21:40and my fish needs to be cooked absolutely perfectly.
21:44I'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.
21:52into 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, Poe.
22:11Oh, really?
22:12Yeah, 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.
22:28There you go.
22:29Ah, that's all right.
22:30That's all right.
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.
22:53Temple, Petro.
22:56It's looking good.
23:01I have some hibachi anxiety.
23:04Yeah.
23:05Hibachi is dangerous.
23:12Oh, Jesus.
23:14Oh, my gosh.
23:15Ooh.
23:21There's only ten aprons tonight
23:22and there's only four tomorrow
23:24and I have to give this cook everything I've got
23:27to get one of those ten aprons.
23:29And it picks you.
23:33Happy with that?
23:33I'm cooking octopus with an india puree
23:36and thick and fennel,
23:38but I really need to try and elevate this,
23:41show some techniques and nail these flavours.
23:44What am I doing?
23:45100.
23:47Now that my citrus caviar is done,
23:49I can move onto my squid ink twill.
23:51What's happening?
23:53As it hits the pan,
23:54it starts to bubble
23:55and it creates this, like, lace-like texture.
23:58That black contrast against your red puree,
24:01I 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
24:07because it's quite thin.
24:09We are done.
24:10Octopus has been in the pressure cooker
24:12and it's perfectly tender.
24:15Now I need to get it onto a really hot pan
24:17to get some char onto it
24:18to give that smoky 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?
24:33It does feel like that,
24:34but it's just the same as raising four kids.
24:36Can't wait to see if you're trying your food, by the way.
24:39Oh, wait, thank you.
24:42Oh, that is not what I want.
24:44That's working so clean, man.
24:47So 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
24:56I'm actually in the MasterChef kitchen.
25:01You're okay, girl.
25:03You're okay.
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
25:17because it is rubbed in the dukkah.
25:19Okay, guys.
25:2015 minutes to go.
25:22Good luck.
25:28How is there only 15 minutes to go?
25:30A few minutes.
25:31I've spent so much time getting this flatbread dough right.
25:37I feel like I've been in a trend.
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.
25:44This is not hot.
25:47Keep going, yeah?
25:49I'm trying.
25:50I'm just pressing out.
25:51Yeah.
25:55Okay, the flatbread's flatbreading.
25:57Fabulous.
25:58You got this.
26:01Towards the end of the cook,
26:02it's important to, like, stay on track
26:03what 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,
26:09I'm trying to make sure I balance the jus.
26:13I have to make sure I balance this fennel puree
26:16and 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.
26:37I'll make it work.
26:41Oh, I've got a thousand things on right now at the moment.
26:45I was expecting the well into the brown up by now,
26:49but it's not doing that.
26:51I'm just trying to crank up the heat a bit more
26:53to 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,
27:04and I have to fry my katori,
27:08which 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.
27:15Yeah, man, I can't even open the flower.
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,
27:40my scallion oil and the prawn oil.
27:43Basically, my goal is to actually flavour bomb the judges
27:47out of their, you know, pants.
27:51Wow, 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,
28:02making sure that there's only three wontons on there.
28:06You know, three means, you know, birth,
28:08or, like, to grow something,
28:09but four means death, and five means no.
28:12So if I want this white apron,
28:14I 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 brocconcini.
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
28:34and not much time left at all.
28:36I'm making my mayo, I'm making my salad,
28:38and I'll finish off with my cheese.
28:40Where's your porchetta?
28:42Still in.
28:43Don't open it, don't open it.
28:44I just want it to get real crispy.
28:45Yeah, so do I.
28:48My ciabatta looks nicely brown, crispy, crunchy.
28:51It's got that real old bakery-type wood-fire feel to it.
28:56Oh, that's nice.
28:58That's good, Vinny.
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?
29:08Because 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.
29:39Oh, my goodness.
29:40Wow.
29:41This is so nice.
29:58Wow, look at the sauce.
29:59The colour is superb.
30:02It smells lovely.
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 crouton, 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.
30:36Almost finished.
30:37Two minutes to go!
30:43I can't see anything.
30:45Yeah, they're good.
30:48Sorry, is that driving you mental?
30:50Yeah, there's a lot.
30:51There's a lot of alarms, right?
30:53Chaotic trying to get everything together, but hopefully it'll all be fine.
30:57I'm starting to plate things up.
30:59I'm getting my harissa yogurt down.
31:01Petro, how does it taste?
31:02Yeah, it's actually, 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 on the fly!
31:32Get it on the plate!
31:34Come on, Hannah!
31:36The atmosphere is crazy.
31:38Come on, get it on the plate!
31:39Oh 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.
31:56This is it!
31:59Yes!
31:59Five, nine, eight, seven, six, five, four, three, two, one!
32:14That's it!
32:16That's it!
32:17That's it!
32:18That's it!
32:19It's very close by board.
32:21My dish isn't even better.
32:22That's it!
32:26That's it!
32:27Um, I am pretty happy.
32:29I hope the judges like this and I hope I did this dish or this feast justice.
32:35And yeah, I just only can wait and see.
32:46I don't think I need to tell you just how important this tasting is.
32:50We only have ten aprons to give away.
32:55And just like last night, if your dish blows us away, we'll give you a white apron on the spot.
33:01We would like to taste a dish from Hannah.
33:07This is it.
33:08This is my dish.
33:10I'm happy with my dish.
33:11I've hit it with everything I've got.
33:13I'm ready to take this next step.
33:16Oh, wow.
33:19Okay.
33:20Okay.
33:25I really, really need one of those aprons.
33:39Oh, wow.
33:47That looks stunning.
33:52I have done a charred octopus.
33:55With a red pepper and nduja puree.
34:02And I call it the octopus's garden.
34:08Wow.
34:09Okay.
34:14What is with you guys, man?
34:17It's stressing me out.
34:21You got some fans at home?
34:23Yeah, I have a few fans.
34:24Yeah?
34:25Yeah.
34:25I got four fans that are like really little.
34:28Your own fans?
34:30My own fans.
34:30My own little cheer squad.
34:32Nice.
34:32Who are they?
34:33So I've got four kids.
34:35Did you test this one out?
34:36Yes.
34:37And do you know what?
34:37They love octopus.
34:39Wow.
34:40Sounds expensive.
34:43Shall we?
34:43Yeah.
34:44Okay.
35:11You have four kids at home?
35:13Yeah.
35:13They'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.
35:43I really loved it.
35:46The nduja 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, and
35:58the potato just lets everything kind of mellow out a bit.
36:02Um, really loved it.
36:05Yeah, I'm Hannah.
36:06Just a really accomplished plate of food.
36:09Beautiful occhi, really buttery and tender.
36:13Just the presentation was just amazing.
36:20You know what is amazing?
36:21After doing the most important job on the planet, in the world, as a mom, to knock out a dish
36:28like this.
36:28There's flavours, there's everything.
36:31There's precision.
36:33You are really unique.
36:38Thank you, guys.
36:42That feedback is so validating.
36:45Because I have four kids that I'm leaving, but I can do this.
36:49And I will do this.
36:51And 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.
37:02Time flies in the MasterChef kitchen.
37:04That was a lot.
37:06But if I'm honest, I'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 to get a wide apron.
37:16Wow, we've got a colour.
37:17Better yet, an instant apron.
37:19What have you made us?
37:20Today I've made pistachio dukkah lamb backstrap with a three-piece salad and a mint pea and feta hummus.
37:30Oh, and a flour bread.
37:32I swear, sorry.
37:34What have you given up to be here?
37:35I'm actually getting married in 32 days.
37:41Yes.
37:43Yes.
37:44Yes.
37:45So this, yeah, this isn't really the pre-wedding diet I had in mind.
37:50But we're rolling with it.
37:52And, you know, there's no time like the present to follow your dreams.
37:56Beautiful.
37:57Yeah.
37:58Should we taste?
37:58Let's hook in.
37:59Alright.
38:16Dot, this flatbread is some of the best flatbread I've had in this kitchen.
38:22It is so beautiful, so light and fluffy.
38:25And this whole dish is simple, but very sensitively put together.
38:33I vibe with this heart.
38:34You know, it's bright, fresh, zingy.
38:37Really nicely cooked piece of lamb, but simple, but 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.
39:01That's it.
39:02We're done.
39:05Wow.
39:07Yeah, well.
39:15We'd like to taste your dish next.
39:17Min.
39:19Oh, yeah.
39:21I've made ham tan ha, which means salted egg prawns.
39:25So it's prawns wrapped in katafi pastry, deep fried.
39:29And then it's a salted duck egg sauce.
39:33Tan zan hodang.
39:36So in Canto, I just said that was really spicko.
39:41I would say zero faults.
39:44And then the sauce is rich and vibrant and alive.
39:48Food like that, you belong in.
39:50That is all.
39:53Next up, Kanika.
39:58I've made you a katori chaat and inside I've a tamarind, date and jaggery reduction.
40:05And mint and coriander chutney.
40:09Oh.
40:10Oh.
40:11Oh.
40:14And especially when you think it's just vegetables and spice and herbs and that's it.
40:19So fun, so vibrant.
40:21I could have just polished that entire thing on my own.
40:24Well done.
40:28Aliona.
40:31I made quail with some fennel puree.
40:34And here's another fun grattata.
40:36You've cooked that quail superbly.
40:39I love that sauce.
40:40Just looking at the viscosity of it as you poured it on the plate.
40:44Bella, you're next.
40:47The dish is called wattle.
40:48It's a shu al kakalin with a wattle seed yuzu and miso whipped ganache, a miso chantilly and a yuzu
40:56veil.
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.
41:08Yeah.
41:09The standard of food is just amazing.
41:11Belinda, come on down.
41:13I've made an egg yolk ravioli with a burnt butter sage sauce.
41:21Yes.
41:22Yes.
41:25Everything as a combination with the pine kernels is just incredible.
41:29Well 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.
41:43Pat, you're next.
41:46I'm super proud of what I've cooked, but there's always self-doubt of whether everything is cooked to the MasterChef
41:53level.
41:55And I'm just absolutely praying 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 roast in lamb fat.
42:29There's a pom puree, pea puree, salsa verde, salt baked beet roots.
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.
42:47Short term, I want to go to Tassie and learn butchery from Pezza.
42:51Oh, nice.
42:54And yeah, keep feeding the passion.
42:58Should we taste your dish?
42:59Yep.
43:22This plate of food is proof that you don't have to reinvent the wheel.
43:29Because 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.
43:59The pom puree.
44:00That is Michelin-style level.
44:03That is as good as it gets in this kitchen.
44:05And then this, like, mate.
44:11So good.
44:12It's crunchy on the outside, but then you've still got light, fluffy sourdough to play with,
44:17which does the mop job better than anything.
44:22Like, well done.
44:23I am so, so happy for you, man.
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.
44:42I believe there is only one word for this.
44:46It's fantastic!
44:47Take out!
44:58I believe it's a good ride!
45:09Well done, mate.
45:11We're going to be so proud of you.
45:12Thank you!
45:13Well done.
45:17That feedback was something I never expected.
45:23I still can't believe it.
45:24It's like pinched 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.
45:40But I know that my soup is going to really have some intense traditional herbal flavours in there.
45:46I 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 going 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 the Chinese herbal chicken broth.
46:17Shall we taste?
46:18Yeah.
46:18Mmm.
46:26I want to get a spoon because I want to get a soup.
46:36Emily, 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.
46:51A lot of people don't realise how much the Chinese focus on the medicinal value of food on a day
46:58-to-day basis.
46:58And I love that as a point of difference.
47:02The dumplings were like perfect.
47:04Perfect.
47:05And 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.
47:21Thank you very much.
47:23Thank you so much.
47:26Thank 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.
47:54Look 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.
48:16The question's just going to be, is that fish skin if you burn?
48:22What is a dish?
48:23I've cooked a butterfly rainbow trout with a harissa yoghurt and a herb dressing.
48:47The flavour's like knockout.
48:50Wow.
48:51Absolute knockout.
48:53Everything is peaking.
48:55The 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, it just gets taken over by the bitterness.
49:14I 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.
49:42Yeah.
49:43Velvety.
49:43Um, 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 mill beer 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.
50:27Very 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
50:38duck egg.
50:40Mena!
50:42Watching everyone's dish get tasted, I'm thinking, have I done enough?
50:46I've made for you a curry curry tortellini, so Filipino meats Italian in a dish.
50:53Felt like you just tried to put everything on that dish.
50:56You know?
50:57Just pull it back a little bit.
51:00Next up, it is Vinny!
51:03Yeah!
51:09The judges are nitpicking little mistakes and definitely doubting myself.
51:20They weren't even sold in my sandwich idea to begin with.
51:33Talk us through this bad boy.
51:35What's going on?
51:36So, it's a ciabatta bread.
51:39It's got a roast pochetta 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?
51:54A little bit.
51:58I hope that you can taste each individual part and see the love and effort that I put into
52:03it.
52:04Okay, I'm ready.
52:05Yeah.
52:05Ha-ha!
52:06Ha-ha!
52:39I
52:40Think you've achieved everything you set out to do and
52:44And it's just so delicious. You should be really proud of that plate of food
52:49Thank you for being just entirely true to yourself and your dream. I absolutely tasted all the love
53:02That that was a wild time it wasn't just a sandwich
53:04It was a bakery a roast shop a cheese maker condiments absolutely everything. I think you've done a really great
53:12job
53:13You're in the right place
53:15You know you are incredible
53:17rustic sourdough
53:20Ciabatta I've never had one like this ever before
53:24In 90 minutes from scratch
53:27Everything is absolutely impeccable
53:29And that is big
53:32Well, Vinny brave that was very very bright
53:41In 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 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
54:16He's gonna earn you an apron
54:18He's gonna earn you an apron
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
54:51And 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 go to steal and
55:24You can read me
55:24No
55:34No
55:49Aliana.
55:58Min.
56:07Bella!
56:15Belinda!
56:29Only one apron left.
56:35Come on over and put on one of those.
56:43Don!
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, we are so excited to see you all cooking in tomorrow.
57:14Remember, that dream is still alive.
57:19Good night. See you later.
57:22Tomorrow, I'm going to fight and I'm going to get something spectacular on that plate.
57:30Tomorrow night, it'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.
57:49These 20 incredible home cooks.
57:52Oh, hell yeah!
57:54Will stop at nothing.
57:55To get an apron, I'm actually gonna have to fly pretty close to the sun.
57:59To bring a show-stopping...
58:02It's gonna be iconic.
58:03...jaw-dropping...
58:06...life-changing dish.
58:09I've made a big promise, so I really hope I can deliver.
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