👨🍳 MasterChef Australia (2009) - Season 18 Episode 3
The Mystery Box is OPEN! In Episode 3, home cooks face one of MasterChef's most iconic challenges: create a stunning dish from a surprise selection of ingredients. With creativity, technique, and composure on the line, watch as contestants transform the unexpected into the extraordinary—or struggle under the clock.
🔹 Episode Highlights:
• [Hook: "A challenging ingredient combination tests culinary ingenuity"]
• Mystery Box drama: quick thinking, flavor pairing, and plate presentation
• Judges' guidance: Andy, Melissa & Jock share pro tips under pressure
• Emotional moments: breakthroughs, setbacks, and the resilience of home cooks
• Elimination tension: whose dish impresses, and whose falls short?
🔹 Series Info:
• Format: Cooking Competition / Food Reality / Talent Show
• Original Network: Network 10 (Australia) / 10 Play / International Syndication
• Series Launch: 2009 | Season: 18 | Episode: 3
• Judges: Andy Allen, Melissa Leong, Jock Zonfrillo (legacy) / Guest Judges
• Setting: MasterChef Australia Kitchen – Sydney, Australia
• Language: English (Original Audio)
• Runtime: ~75 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to MasterChef Australia recaps & food podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's the most creative dish YOU'VE made from random ingredients? 👇🍽️" Turn on notifications 🔔 so you never miss the next challenge!
#MasterChefAustralia #MasterChefAU #MCAU2026 #CookingCompetition #Network10 #MysteryBox #S18E3 #HomeCook #BingeWatch #AustralianTV #Foodie #ChefLife
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and Banijay Group. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
The Mystery Box is OPEN! In Episode 3, home cooks face one of MasterChef's most iconic challenges: create a stunning dish from a surprise selection of ingredients. With creativity, technique, and composure on the line, watch as contestants transform the unexpected into the extraordinary—or struggle under the clock.
🔹 Episode Highlights:
• [Hook: "A challenging ingredient combination tests culinary ingenuity"]
• Mystery Box drama: quick thinking, flavor pairing, and plate presentation
• Judges' guidance: Andy, Melissa & Jock share pro tips under pressure
• Emotional moments: breakthroughs, setbacks, and the resilience of home cooks
• Elimination tension: whose dish impresses, and whose falls short?
🔹 Series Info:
• Format: Cooking Competition / Food Reality / Talent Show
• Original Network: Network 10 (Australia) / 10 Play / International Syndication
• Series Launch: 2009 | Season: 18 | Episode: 3
• Judges: Andy Allen, Melissa Leong, Jock Zonfrillo (legacy) / Guest Judges
• Setting: MasterChef Australia Kitchen – Sydney, Australia
• Language: English (Original Audio)
• Runtime: ~75 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to MasterChef Australia recaps & food podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's the most creative dish YOU'VE made from random ingredients? 👇🍽️" Turn on notifications 🔔 so you never miss the next challenge!
#MasterChefAustralia #MasterChefAU #MCAU2026 #CookingCompetition #Network10 #MysteryBox #S18E3 #HomeCook #BingeWatch #AustralianTV #Foodie #ChefLife
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and Banijay Group. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Category
😹
FunTranscript
00:00Music
00:15Here they come
00:28I want to be up in the gantry so much but there's 20 of us cooking and only four aprons
00:35up for grabs so pretty crazy odds like no pressure but there is definitely fire inside
00:43me to join MasterChef 2026 everyone's got their game face on I'm feeling it it's great this is your
00:54last chance to win a white apron and secure your path to becoming a new superstar of food
01:06we've already given away 20 aprons which means we only have four spots left in the competition
01:17okay guys you are some of the best home cooks in Australia you're not here by accident you deserve
01:28it so far you got yourself a good warm-up just make sure you just focus and I believe every
01:39one of you
01:39is capable to earn a white apron for today's challenge you need to cook a dish that is so good
01:52it stops us in our tracks we want you to cook us a showstopper dish my favorite part of the
02:13night
02:13is when the dessert comes out and it's just this wow moment this showstopper moment so I think that's
02:20what I'm going to try and do today we are giving you 90 minutes and an open pantry you can
02:28cook
02:28anything you want sweet savory just make sure it blows our minds Luke you got so close what's the plan
02:48that's for me to know and you to find out
02:54well Luke you talk big game so now my expectations are up here
03:03guys this could be the dish that changes everything
03:08your dish must be a showstopper good luck you've got 90 minutes and your time starts now
03:24all right let's be quick guys only four aprons those are amazing these ones redemption seafood I like it
03:38yeah you're going to have to reach something or watch out
03:42yeah
03:43yeah
03:43yeah
03:44yeah
03:45yeah
03:46yeah
03:47yeah
03:47yeah
03:47yeah
03:47yeah
03:48yeah
03:59yeah
04:00yeah
04:03I'm making a blue spirulina and coconut parfait supposed to look like this lake that I visited
04:08in Canada so it's going to be blue and then have some matcha moss for like the forest a little
04:13bit of chocolate twigs so it's going to be iconic this is Tim's baked raspberry cheesecake it's the
04:19first dish I ever made when I revealed it to a table full of my family they just went who
04:24bought the cake I was like I made it and the whole table went really so hoping the judges feel
04:31the same
04:33good one chef
04:34great microplaning
04:35it's a mini micro
04:38it's my final chance I'm going to give it my absolute all
04:41I'm making a perfect little lemon meringue tart
04:44you like eat it you're like that's yum and then it goes whoop and sings to you
04:50so should be a fun little joy bomb oh my goodness ice cream machine behind you
04:57oh
04:59I'm feeling very pumped ready to rock it ready to roll it
05:04and the dish it's called arika and it's a Yemeni traditional dessert
05:11I've cooked it to my friends back in Kalgoorlie and they love it
05:16my job is very challenging very adventurous needs a very thick skin
05:23I work in the mines in Western Australia
05:27when I got the job underground I was driving 50 ton trucks
05:33I only learned to drive a car four years before that and then I was driving the biggest trucks
05:39I've ever seen in my life being such a little girl from a different culture
05:44I wasn't taken very seriously at the start but I am always a go-getter
05:51and I'd love to prove to myself that I can do anything
05:55I was born in Yemen in the 80s
06:00and I would throw feasts
06:04I would make multiple savouries and desserts
06:09and now my food dream is to have my own Yemeni products in the supermarkets for generations to
06:17come I want to be there forever
06:21look so tell us what you're making today
06:24I'm making you a traditional dessert
06:28Yemeni dessert with a modern twist
06:30it's arika
06:31it is flatbread that I would mix into the dates
06:34layer it with mascarpone cheese
06:36cheddar cheese
06:37with a honeycomb tuile
06:40and a cardamom and date ice cream
06:43ice cream too
06:44yes
06:45I love that you're being yourself because that's really important
06:47yes
06:48especially for today
06:48good luck
06:49thank you very much
06:51I appreciate it
06:51thank you
06:52all the best
06:53this dish has a lot of elements
06:57what else
06:57but I am confident
07:00I can do it
07:02my little legs as well can work hard
07:09oh petro chopping
07:11look at him go
07:12like so fast
07:15I was absolutely gutted yesterday
07:19I've burnt my fish
07:21I can't believe I ruined my chance on something that I cook every single week
07:29so I'm so determined to redeem myself here
07:33come on petro work those guns
07:35work those guns man
07:36I'm going to be walking out of this kitchen today with a white apron
07:42I'm making a prawn bisque fettuccine
07:46I'm going to throw the kitchen sink out this one
07:49technique flavor you name it this dish has it
07:52I need to make sure the bisque is nice and punchy
07:56I'll definitely keep that prawn bisque producing for the whole
07:59oh god that smells so good
08:02it needs plenty of time to develop that richness and umami flavor
08:06yes petro
08:07the prawns are citrusy so I'm going to contrast that with the creaminess of the bisque
08:13cherry tomatoes are there to a bit of sweetness and an extra level of acidity
08:16it's all right
08:17and the tarragon oil is going to add a bit of earthiness and complexity
08:21he's just like he's on it
08:23yeah that'll make a good oil
08:26pasta's there for texture
08:27we're going to get the job done today hopefully
08:30I feel like this is my best shot to show the judges what I can do and win one of
08:34those four aprons
08:37petro hello how's it going
08:38have you dusted off yesterday
08:41yes yeah I noticed uh there's no charcoal on the bench today no although I was kind of to be
08:46honest attempted to whip it back out and have another go maybe save that for hopefully if you
08:51get a water yeah let's hope so good luck brother thank you
08:59time is flying you only have one hour to go
09:07I'm eating I am making a burnt butter chicken today
09:11fabulous this dishes are so stopper because I don't think I've come across a burnt butter chicken
09:16anywhere before so winning that apron would be the biggest sign in the world that I need to
09:20pursue my dreams and make this a reality I love it blow us away with it absolutely
09:28Navarone you are moving my friends thank you I better get a wiggle on I'm making for you today
09:32some georgian soup dumplings they've got a little tail on them and you pick them up and then suck
09:37all the soup out and chow down on the lamb I love that yes and I really am yeah you
09:42are going
09:43hard yeah I really want to impress today it would mean a lot to me to get an apron
09:46so be the one let's go hope so guys thank you good work sweater this is malvany fish fry
09:51wow the colors are amazing how long you plan to cook this for seven minutes but you know I can
09:58see you've got your eyes down well done has it got enough lavender that's the question does it have
10:03enough lavender does it have enough
10:14there's more
10:17I want that apron so much uh it would mean everything to me to prove to the judges to everyone
10:23here to everyone at home that just because I'm young doesn't mean I don't know what I'm doing
10:26but I'm actually a good cook I was devastated when I didn't get an apron
10:33so hot so today I'm just absolutely cowboy yeah I'm doing something that's a little bit audacious
10:43like me Luke how are you Luke good what are you making today look this time I will tell you
10:51uh
10:51I'm making a bomb Alaska I'm doing a burnt honey ice cream
10:59a lavender ice cream an italian meringue a genoa sponge oh this is a lot now you are going for
11:08it
11:08I'm going for it that's spot on do you understand what you are trying to do right now
11:15this dish is notorious in this kitchen it is I have seen so many people be brought under and I'm
11:22talking bro cooks yeah have you done it in this time frame before no never never the only time
11:28I've ever done it was like overnight maybe three days to do all the ice cream so you're kind of
11:32just
11:32crossing your fingers a little bit yeah you've got your sponge in yeah your sponge is done already
11:38no it is not
11:41yeah and the italian meringue that needs about 30 minutes to whip right yeah so you need to be doing
11:47a lot right now you don't want to bomb out on a bomb Alaska good luck thank you
11:55it's going to be tight there's no way he's going to be able to do it that is insane
12:12oh my i need a miracle i need a miracle
12:16it's going to be tight trying to do a bomb Alaska in 90 minutes is a ginormous task
12:22and Poe was kind of astonished but not exactly in a good way goodness gracious me
12:29but if i can pull this dish together this white apron i've got i've got a fingertip on it already
12:35you got this you've got it i need to go 100 all out oh my god i'm so stressed for
12:41him
12:41so i just need to keep going
12:46i've got the burnt honey creme anglaise churning
12:48nice lukey i've got the lavender ice cream on yeah lukey come on come on in my mind when i
12:54pair
12:54the two together it should taste really good focus on focus on yellow elements for now i can't take
13:00the foot off the gas you're doing good all right that's it well done i need to make sure i
13:04get that
13:05sponge in the oven out of the oven in the freezer and on the plate all in less than 50
13:10minutes
13:11right just pray man just pray come on he's insane he's honest we're 19 19 crazy
13:17halfway point we've got to stay focused 45 minutes to go
13:26oh tim looking delicious
13:29hi hello how are you guys how are you i'm under the pump yeah i'm making that sesame nori so
13:35the noodles
13:36yeah with pork sear a little bit more get that even crisp on the pan and then put on the
13:41hibashi
13:41with kombu butter morale on the side you've got a lot going on all right i'm praying for you buddy
13:46thank
13:46you so much oh nothing like trying to cut a fillet of fish while andy's watching you you're good
13:56thanks i am making a cantonese steamed barramundi with a charred ginger soy broth looking good brittany
14:05if i can give the judges a little bit of taste of how i cook then hopefully i get an
14:10apron
14:11gonna crank the temp crank it awesome keep going hi i'm doing a white chocolate and olive oil
14:18panicotta madera poached pears yum i'm a mama five if i get an apron i'll just be so proud of
14:25myself i really want it good luck we can't wait to try your food thank you jake you're a monster
14:31let's go king get the energy up see you jake bye i'm coming you ran away as they wanted to
14:36chat so
14:38jake what are you cooking oh well today i'm gonna make uh looks like some fried chicken
14:48yeah grace good pace oh that looks so light and fluffy yay looks so good great girl ken's fun yeah
14:55thanks guys my show stopper dish today's a fig leaf sponge cake is one a backup or no they're
15:02both on the plate no backup it's a cake that i really really love to cook for my catering work
15:07that
15:07i do like i currently work in retail but i also run a little catering company on the side as
15:14a hobby
15:16it is me and my best group of friends and we just want to create like the best parties possible
15:25take it take it go go go it's just me that does all the cooking on my own
15:32and i'm really just hoping masterchef can help me take food and build the rest of my life
15:38so i really need to win a white apron today looks amazing grace beautiful
15:47go lucy thank you i want the april so much i've got a taste for it and now i'm hungry
15:57so ready to go
15:58perfect i am making shoe cracklin with an earl grey creme pat vanilla chantilly and raspberry hum pot
16:07i'm gonna whack this down now i'm feeling confident i mean i am my own boss
16:13which is pretty good my boss was pretty nice when i asked for time off to be here
16:19i'm a website designer but i also do content creation just sharing my cooking this is one
16:27i prepared earlier except i need to cut it so it looks pretty this is so good had a couple
16:34recipes
16:35that have got like around a million views which is pretty cool and i would love to continue growing
16:41that good morning i've recently gotten into baking so making my own starter we've got some bread if
16:49you have any questions about yeast let me know i'm your girl
16:57so right now things are traveling well i'm working on my earl grey creme hat
17:06perfect and the shoes looking really good beautiful looks good lucy the cracklin is perfectly formed
17:16yeah i'm happy with them so i think the concept's gonna work wow it's a big cracklin one but it
17:23is
17:23simple so it really needs to be the perfect dish to win one of those by aprons yeah lucy
17:29uh
17:35oh
17:36oh
17:37oh
17:37oh
17:39oh
17:54oh
17:55oh
17:56oh
17:58oh
17:58oh
18:05oh
18:06oh
18:07oh
18:07oh
18:08oh
18:09oh
18:09oh
18:10oh
18:10oh
18:17oh
18:21oh
18:23oh
18:24i'm good i am making so best today
18:27amazing hopefully it's going to be rich and colorful like i like colors i think you might have
18:32yeah
18:34i just wanted to
18:37show a little bit of my persona with my food now it's time to lock in thank you thank you
18:44very much
18:45come on jonathan come on thanks where was i yes
18:49i ain't know what i need to keep your eyes on the prize
18:55keep your eyes on the prize you've only got 30 minutes to go
19:01i'm going to go
19:05almost there well i don't have a lot of time
19:08actually sorry
19:10this is taking so long
19:11this is taking so long the sponge is in the oven and now i'm doing my fig leaf oil
19:19hi grace
19:20great hi this looks interesting thank you what are you doing i'm doing a fig leaf sponge cake
19:26oh wow
19:27yeah hopefully yeah
19:30all right is it going to be torched or it is going to be torched yeah that is showstopper
19:35yeah i'm just really excited to cook it i had a few brainwaves so there's a few things that
19:39i'm tweaking from how i usually make it so hang on for the first time yeah you thought you'd do
19:46things for the first time when you were trying to
19:49eye off one of those aprons yeah mate it's a flavor thing though it's a flavor thing and i really
19:56really trust my knowledge of flavors i'm excited bring it home good luck thank you good luck great
20:01thank you i want to take this cake to the next level and i really think that every good dessert
20:07has
20:07an alcohol in it especially at a party nap apple liqueur so i have a few ideas for alcohol flavorings
20:22maybe it's a fig leaf gin are you using all of that grace no i'm just choosing oh you're choosing
20:28yeah i need a palette cleanser getting scoops of cream and i'm pouring oil on and i'm having a
20:38little shot as well so i'm feeling good great i think this might be it that's the best bourbon ever
20:44yeah where are we at whoa problem that's turned off but my time has stopped it's all right take a
20:54breath grace take a breath so i have no idea how long my sponge cake has been in the oven
21:00i don't know
21:01when they turned off i don't want to open the oven i don't want to risk it sinking oh my
21:06god no
21:09disaster
21:1630 minutes to go
21:23oh the cakes are out my time has stopped so i have no idea how long my sponge cakes have
21:31been in the
21:32oven all right take a breath grace take a breath but the sponge cake has to be cooled completely to
21:37be
21:38able to ice it so i'm checking them stick a skewer through it
21:47i think they're gonna be fine oh my god okay cakes look fat grace thank you i'm really pushing here
21:55to
21:55get all my elements done so that i can start to assemble this cake i'm sweating
22:03i'll tell you what they've come in guns a blazing yep yep everyone's lifted their game that differs
22:09for different people like grace she's like i know how to cook i'm gonna try something new
22:14let's try something new and i'm gonna get it done she's doing a fig leaf sponge cake oh yeah yeah
22:18we
22:18like oil from the fig leaves and fold that through the sponge oh yeah yeah so she's really thought
22:24about how to inject that big flavor into the sponge luke 19 year old okay that's beautiful
22:29he's going for a bomba let's go what and by the time he came to see him he didn't even
22:35even started
22:36the genois the sponge and so you're excited about this well i am because he's going for it yeah he
22:42believe he can do it okay the youth of today i love how john christophe has just got so much
22:49faith
22:49in the confidence of youth but i don't know there's a fine line between confidence and loser
22:55they want these four aprons more than anything couldn't be more pumped
23:03how long do we have
23:18this is a tight one i put it in about 40 minutes ago so i'm right on the line
23:23come on jakey i can see we're going to some crunch make sure it's cooked yeah yeah 100
23:29yes sweater
23:35wow that's going to be spectacular thank you this is called a malvany fish ride from the western coast of
23:42india that's a show stopper i just hope that all the pins and everything just stays in back as a
23:47shortstopper effect and hopefully the judges like it focus tunneling how is it jess wow i can see
23:55my little lemon ring tarts are looking really great but i've got a motor and go into like seventh gear
24:02so hopefully that one of those four is for me
24:08fantastic pork is ready salads are ready the salsas are ready i just need to get the
24:13so best in the plate but they're coming out super super hot and that little edge has to be done
24:21with
24:21the fingers so i'm like ow ow ow ow ow ow come on the time is going oh my god
24:28i'm like i need to get
24:28this done you got this you got this how you doing petro under the pump i've been cooking my
24:37bisque throughout the whole cook and i give it a taste that's actually pretty good
24:46smells so good it's got a beautiful rich flavor and it smells amazing i've got my prawns on the go
24:54my handmade fettuccine looks really good i'm really happy with the texture of it i'm a lot more under
25:00the pump today and i think this tarragon oil is really going to balance out the whole dish
25:06so i'm really excited for the judges to taste my dish maybe i can redeem myself today
25:14all right taking out the oven i feel like my shoes look like they're done
25:21but they need to be perfect
25:27yeah i'm happy with them those are big shoes they are exactly what they wanted oh you can smell them
25:36from here lucy smells amazing they're beautiful the cracklin looks amazing so i can start to fill it with
25:46my l grey crème hat come on lucy they're looking really beautiful but everyone is just an insane
25:55cook here yeah yeah girl that's looking good bro to me they all look like absolute showstoppers
26:05it's really hard to then just look at my buns and feel like they're good enough
26:12this is a battle for the final four aprons five minutes to go
26:31oh here we go you're going sweet today i am it's a parfait spirulina blue coconut spirit lena
26:38wow i'm into this get this finished better you're doing the position i can't believe you're telling
26:50you this it's the most bizarre thing okay bring it home go tim oh down to the wire
26:59okay
27:02so the sponges have cooled completely i think they're gonna be okay yeah i'm happy there
27:06and now i can construct the cake okay fresh cream i wanted to elevate the flavors in my dish
27:13so i've got whiskey in the cream keep going great you're doing amazing i've chosen a bourbon
27:19whiskey just for like spice flavors nice grace and then i've got a fig leaf oil buttercream it's silky
27:27i've put a white vermouth in there the really beautiful citrusy perfume just sort of flavor
27:33whoo and then the fig leaf oil italian meringue on the outside that's a beautiful color there we go
27:41grace that looks beautiful the meringue looks good grace i'm really excited that it's all come together
27:48but when it comes to blow to watching the meringue i've got this little voice in the back of my
27:52head
27:53saying the buttercream in the middle is gonna melt it's very soft so i really hope i can deliver
27:59okay okay okay i hope this rustic looking cake is show-stopping enough to win me an apron
28:06bring it home bring it home see you bring it home i like it i'm making my arica and thank
28:13god
28:14everything is ready to go i am going really well i want the judges to experience a soft delicate mix
28:23of
28:23the date based bread mixed with honey okay and a bit of savory from the vintage cheddar cheese mascarpone
28:32cheese and lunch from the roasted nuts that looks as pretty as a picture i am very happy accompanied
28:42with a cardamom and date ice cream with a little b on top i think so good and it's a
28:49traditional dessert
28:51but i want it to be upscale so i will be doing a little bit of a reveal put the
28:58twill as a crown on
29:00the top i'm feeling so proud i would love for the judges to experience the flavors of vmn
29:14two minutes to go
29:21oh yes
29:31everything is an absolute blur right now
29:35but i just need to make sure that i get every single element on that plate breathe just breathe mate
29:39you can do it i'm working at double speed it's gonna be so tight i'm whacking the sponge the two
29:45ice
29:46is on top my ice creams they're a bit lopsided but i'm not worrying about refinement at all oh my
29:52god
29:57he's he's got everything on there crazy yeah lukey i've pushed so hard to get this done
30:06but realistically i have no idea how the inside is going to look until the judges cut it open
30:13time is up
30:15it's ten nine eight seven six five four three two one
30:33oh my god
30:36oh my god that's so cool
30:43happy i got everything on the plate so i just really hope i can get an apron
30:55we only have four aprons and 20 dishes i don't need to tell you how important this cook is
31:04first dish we'd like to taste is grace's
31:14i do not want today to be my last day in the kitchen
31:19i'm hoping that the blow torch didn't melt my buttercream layer on the inside
31:26i'm so worried that it's gonna completely fall apart
31:40grace what is it it's a fig leaf sponge cake
31:49all righty here goes
31:56i'm gonna take a very big wedge out yes just so we can see
32:03it's really soft you gotta be gentle
32:10like i can just lift that look at that it's textbook
32:31grace it is delicious
32:33oh my god you scared me
32:41sponges are my all time i bake them every week for jam face and i still get it wrong
32:45and for you to pull that a whole cake out today is like amazing thank you
32:54grace very very smart flavor wise um you've used both the booze and also the fig leaf
33:02to really temper the sweetness it is really really smart cooking that is what can potentially
33:10get you one of those whoa that is a showstopper dish
33:15well done thank you
33:22that's beautiful amazing oh my god that was like the birthday of my life
33:29we'd love to taste your showstopper lekar
33:33i'm so proud to show the judges this little yemeni dessert i am fighting to win that apron fighting for
33:42my dream it felt like fighting for my life
33:45what is that
33:53it's called arica it's dates with shredded bread topped with mascarpone and cheddar cheese a sprinkle of
34:03honey and nuts and the ice cream is cardamom and dates okay we're gonna test it thank you
34:15oh wow wow so that's kind of a there's a bit each yeah amazing
34:21i have never had anything
34:43oh my god i have never had anything
34:51so you can add a little bit of a taste in there and then when you've got that savory hit
34:54of cheese
34:54it's so interesting and i think you've absolutely put it together in a way that could go on a modern
35:02fine
35:02dining menu so good congratulations
35:08oh my god your pasty crispy not too much sugar your ice cream fabulous you can get the cardamom
35:17i mean it's everything is just a delight and your special presentation fabulous
35:24that is a showstopper you and everyone else cooking is making it really really really hard
35:33to see where they're going nice work look up
35:38i am feeling so happy so proud and it makes me want to stay here even more
35:45tim we'd like to taste your dish next i've made tim's rustic baked raspberry cheesecake
35:51it is incredibly light i think it's a really good effort but i don't think you need these
36:00amy this is a white chocolate and olive oil panna cotta with red wine poached pears i just want to
36:08do this
36:08wow
36:15amy this is a damn good panna cotta it's perfect
36:24amy this is a burnt butter chicken with a smoky key naan and some pickled onions on the side the
36:31first
36:31few times i made it my dad was just wow amy ethnic dads are the toughest
36:38and i can see why he's really proud of you for this it's absolutely delicious so well done thank you
36:44twitter
36:46oh
36:49stop the show
36:52so made of marlonee style fish fried i think your fish has been deep fried superbly without losing
36:59the colors it's perfect
37:04jess come on down i've made lemon meringue tarts that are gluten-free there's one extra do you want it
37:11yeah come on come and taste come and taste thank you oh wow
37:19wow yeah
37:24you got me
37:29how is it what do you think whoa flavor bomb
37:40well i thought that was really delicious i think the pastry is epic you do not notice that it's gluten
37:45free maybe i would have liked to see like a big one oh man like real deal plate size version
37:51of that
37:51well i think you're still definitely going to be in the mix for sure jonathan
37:55i made for you today sopes de carnitas
37:59these sopes i didn't have any of these when i was in mexico i love them so much
38:04even the fact that they're two colors you're engaged straight away you want to know what they
38:09taste like i think you've done such a wonderful job thank you loved everything about it that is a
38:15legit feast well played thank you petro come on mate let's go there's been so many amazing dishes
38:30and only four spots but i want to walk out of this kitchen today with the white apron so so
38:36badly
38:39nothing burnt nothing burnt i just hope i've done enough
38:57petro you look very pittoresque yeah thank you
39:06oh my god i want to eat that right now tell us what is your dish
39:15i made a prawn bisque fettuccine with citrus prawns and a tarragon oil okay let's have a test
39:40petro come here
39:48this is a bloody good bisque
40:06yeah petro
40:07what i like very much the way you took time to make the reduction to make your soup the right
40:12amount
40:13of white wine you can get the effect of the prawn heads I can go on and on and
40:18on but basically speaking this is perfect well done excellent
40:24well played it is delicious is it a from worthy on out you gotta risk it for the
40:43Biscuit okay Lucy is your time I'm definitely worried because everyone else
40:53was just going for it I've just got three shoe buns on my plate so I'm wondering
41:02is this dish a showstopper this is my shoe cracklin with El Grey creme Pat vanilla
41:12Chantilly and Lysbury compa yeah I want to know what's inside
41:30this way
41:35sorry you can't fit anything else in your suitcase you like this is on me Wow
42:01Lucy they are terrific thank you
42:08the shoe is just so thin and perfect taking so well your fantastic El Grey
42:19can putt Wow Lucy's back you are definitely going to be in the conversation there might
42:26be a few of you but Lucy's one of them well done
42:30you see did you have one did you test it it's like take the door look with your friends
42:55I've cooked for you King Carly they're a Georgian soup dumpling and then the green sauce is green garlic a
43:02little bit of chili black pepper
43:03look it's delicious I love those big Eastern European flavors I'm wondering though is it enough of a showstopper to
43:12get you one of those four aprons
43:15bring us a showstopper Mena so it's a blue spirulina and coconut parfait a chocolate and mint crumble macadamia twill
43:25matcha moss blueberry compote and some dark chocolate twigs Mena you've pulled off the individual components in this dish really
43:33well
43:33but you've paired together slightly too many flavors
43:39Brittany
43:40so I have made steamed Cantonese barramundi and I have recreated it to make a healthier version
43:47Brittany I grew up eating Cantonese fish yes and you've steamed it to perfection
43:52but when you deconstruct a dish it has to be better than the original thanks Brittany
44:00Brittany next up Andrew I made nori and seaweed soba noodles with pork morel mushroom with kombu butter
44:09I really loved all the elements my only one criticism was actually the noodle I don't think they're cooked
44:16enough right Jake what's going on here it is a fennel som tam with tamarind chili and lime caramel
44:27and fried chicken I've got bad news mmm chicken's on it mate
44:36my up demo for you cuz like the look the smell I'm sorry but raw chicken we can't really taste
44:44the dish
44:46please look this competition it's really tough and some little mistakes bad custom other people and
44:54and for me this cook was just absolute chaos so until the judges cut open that bomb
45:02Alaska I have no idea what the inside looks like it could be a complete disaster
45:19look what have you met uh it's a bomb Alaska this is a bit of a risk not surely on
45:28a day like today
45:29100% can I show you I wouldn't have done it it's no shit it's it's insane
45:41dude he was working with a madman okay come over and do the trick
45:53easy there I'm very nervous I have no idea what the inside looks like and I'm just praying that it
46:04just holds together well we cannot wait to test it
46:12and do the trick
46:13and do
46:40and do the trick
46:42Yeah, it's so appetizing does it taste good
47:05Luke
47:09I cannot believe that you have made every element that you said you would make but every element is delicious
47:17and really delicate
47:20So the flavor combination you've been so subtle with the way you've used a lavender because that can be a
47:25very overpowering
47:26Flavor and honey as well can be very overpowering, but holy cow. I
47:32Oh
47:34She wrote you off by the way. I'm going to dive her in
47:36She came up the front and she was like, no chance
47:40She told me to my face
47:41Oh, yes
47:41I'm like, you've got this like very strong larrikin vibe about you
47:45And it just made me go completely ageist and I'm like this guy is clowning around, okay?
47:51He's not gonna make a bum Alaska
47:53Bloody hell, dude
47:55Props to you
47:58Yeah
47:59You know when you're young like and you used to do dumb things
48:05That was you doing that
48:07You're fearless and you've probably got that right amount of confidence fearlessness and a little bit of
48:14Naivety to like really do some good things in here. That was amazing
48:26Everything was so well done. So well done. He bloody did it
48:38We asked you to cook us your showstopper dish and believe me when I say
48:44This was a very very tough decision
48:50If we call your name out, please come up to claim your apron and join the others in the top
48:5624
48:59Against all odds
49:01This dish blew our minds and its maker pulled off like a pro
49:10Take this apron and own it
49:13It's
49:20Yes!
49:22I got an apron. I did what I came out here to do and I'm just gonna take this competition
49:27by the horns and see how far I can go
49:32Right
49:35The next one took me back to Paris
49:43With the perfect bite
49:46With the perfect bite
49:48Welcome to MasterChef
49:49Lucie!
49:52Welcome to MasterChef, Lucie!
49:57Lucie in the top 24 everybody!
50:03Big dream, big dish
50:10This apron is yours
50:16Grace!
50:21So here's your trophy in the top 24!
50:25In the top 24 everybody!
50:25Grace coming the top 24!
50:26Grace coming the top 24 everybody!
50:29You're like, oh my gosh!
50:30I love those trophy!
50:31You're like, oh my gosh!
50:32Do you like the trophy?
50:32I love the trophy!
50:37This final apron was the toughest, but ultimately, it's going to somebody who blew us away with
50:48flavor.
50:49I'm so glad you took a risk with the best, Petron!
51:19To everyone else, we hope that cooking in the MasterChef kitchen has inspired you even
51:26more, to keep chasing your food dreams.
51:30We want to thank you guys so much, but for now, it's time to say goodbye.
51:38Thank you guys!
51:40Thank you guys!
51:41I am so proud of myself.
51:43It was a hell of a journey, so I'm going to go home and I'm going to focus on my
51:48passion,
51:49because excuses are everywhere.
51:52Give it up for everybody!
52:00Guys, you're in the top 24 of MasterChef 2026!
52:15Sunday night, it's a mystery box from a true blue superstar.
52:21Give it up for Jane and Jimmy Barnes!
52:25Oh my God!
52:27I am such a massive fan.
52:28Not in my wildest dreams did I ever think I would be cooking for Jimmy and Jane Barnes.
52:34But watch out, because he's become a true blue foodie.
52:40Jimmy Barnes has a little surprise for you all.
52:43Uh oh!
52:45If you use this in your dish, you'll get an extra 15 minutes.
52:51Oh my God!
52:53What is that?
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