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00:26I
00:28I want to be up in the gantry so much
00:32But there's 20 of us cooking and only four aprons up for grabs so pretty crazy odds with no pressure
00:40But there is definitely fire inside me to join Masterchef 2026
00:48Everyone's got their game face on
00:51I'm feeling it. It's great. This is your last chance to win a white apron
00:58And secure your path to becoming a new superstar of food
01:06We've already given away 20 aprons
01:10Which means we only have four spots left in the competition
01:16Okay guys, you are some of the best home cooks in Australia
01:25You're not here by accident. You deserve it
01:29So far you got yourself a good warm-up
01:34Just make sure you just focus
01:36And I believe every one of you is capable to earn a white apron
01:46For today's challenge, you need to cook a dish that is so good
01:52It stops us in our tracks
02:00We want you to cook us
02:04A show-stopper dish
02:12My favorite part of the night is when the dessert comes out and it's just this wow moment this show
02:17-stopper moment
02:18So I think that's what I'm going to try and do today
02:21We are giving you 90 minutes and an open pantry
02:27You can cook anything you want
02:30Sweet
02:32Savory
02:34Just make sure it blows our minds
02:41Luke you got so close
02:45What'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
03:10Your dish must be a show-stopper
03:14Good luck
03:17You've got 90 minutes
03:19And your time
03:21Starts
03:23Now
03:24Come on
03:30Lemons, lemons
03:31Alright let's be quick guys
03:33Only four aprons
03:34They look amazing these ponds
03:36Redemption seafood I like it
03:38Yeah
03:38Can I have to reach something or
03:40Yeah
03:41What show?
03:42Woo
03:42Come on
03:43We did it
03:44Thank you
03:48Come on
03:49Come on
03:50Come on
03:51Come on
03:51Come on
03:51Come on
03:51Come on
03:54Come on
03:57Come on
04:12like the forest a little bit of chocolate twigs so it's gonna be iconic
04:16this is Tim's baked raspberry cheesecake it's the first dish I ever made when I
04:21revealed it to a table full of my family they just went who bought the cake I was
04:25like I made it and the whole table went really so hoping the judges feel the
04:31same my final chance I'm gonna give it my absolute all I'm making a perfect
04:43little lemon meringue tart you like eat it you like that's yum and then it goes
04:48and sings to you so should be a fun little joy bomb oh my goodness ice cream
04:55machine behind you oh I'm feeling very pumped ready to rock it ready to roll it
05:04at the dish it's called arita and it's a Yemeni traditional dessert my friends
05:13back in Kalgoorlie and they love it my job is very challenging very adventurous needs
05:21a very thick skin I work in the mines in Western Australia when I got the job
05:29underground I was driving 50 ton trucks I only learned to drive a car four years
05:36before that and then I was driving the biggest trucks I've ever seen in my life
05:41being such a little girl from a different culture I wasn't taking very seriously at
05:47the start but I am always a go-getter and I'd love to prove to myself that I can do
05:53anything I was born in Yemen in the 80s and I would throw feasts
06:04I would make multiple savouries and dessert
06:09and now my food dream is to have my own Yemeni products in the supermarkets for
06:16generations to come I want to be there for about look so tell us what you're
06:24making I'm making you a traditional dessert Yemeni with a modern twist it's
06:30Arita it is flatbread that I would mix into the days layer it with mascarpone
06:36cheese cheddar cheese with a honeycomb twill and cardamom and date ice cream
06:44yes I love that you're being yourself because that's really important yes
06:48especially for today good luck thank you very much I appreciate it thank you the
06:52best this dish has a lot of elements but I am confident I can do it my little legs as
07:04well can work hard oh Petro chopping look at him go like so fast I was absolutely gutted yesterday I've
07:19burnt my fish I can't believe I ruined my chance on something that I cook every single week so I'm
07:31so determined to redeem myself here
07:33come on I'm gonna be walking out of this kitchen today with the white apron
07:42I'm making a prawn bisque fettuccine I'm gonna throw the kitchen sink at this one technique flavor you name it
07:52this dish has it I need to make sure the bisque is nice and punchy
07:56I'll definitely keep that prawn bisque producing for the whole cook oh that smells so good it needs a plenty
08:03of time to develop that richness and umami flavor
08:06yes Petro the prawns are citrusy so I'm gonna contrast that with the creaminess of the bisque cherry tomatoes are
08:14there to a bit of sweetness and an extra level of acidity it's all right and the tarragon oil is
08:19gonna add a bit of earthiness and complexity
08:21and he's just like he's on it he's on it today yeah that'll make a good oil pasta's there for
08:27texture we're gonna 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 have you dusted off yesterday yes yeah I noticed there's no charcoal on the bench
08:44today no although I was kind of to be honest tempted to whip it back out and have another go
08:49maybe save that for hopefully if you get a water yeah let's hope so good luck brother thank you
08:54Petro! Petro!
08:59Time is flying you only have one hour to go!
09:07Amid!
09:08I am making a burnt butter chicken today
09:10Love you guys
09:12This dish is so supper because I don't think I've come across a burnt butter chicken anywhere before
09:17So winning that apron would be the biggest sign in the world that I need to pursue my dreams and
09:21make this a reality
09:21I love it
09:22Blow us away with it
09:23Absolutely
09:24Woo! Hikawi! Let's go!
09:28Navarone you are moving my friends
09:29Thank you
09:30I better get a wiggle on
09:31I'm making for you today some Georgian soup dumplings
09:34They've got a little tail on them
09:35And you pick them up and then suck all the soup out and chow down on the lamb
09:39I love that
09:40Yes and I really am
09:41Yeah
09:42You are going on
09:43Yeah I really want to impress today it would mean a lot to me to get an apron
09:46Could be the one
09:46Let's go
09:47I hope so guys thank you
09:48Good work Shweta!
09:50This is malvany fish fry
09:51Wow the colors are amazing
09:54How long you plan to cook this for?
09:56Seven minutes in half
09:57Oh you know I can see you've got the eyes there well done
10:01Has it got enough lavender that's the question does it have enough lavender?
10:04How does it have enough?
10:14There's more
10:17I want that apron so much
10:19It would mean everything to me
10:20To prove to the judges to everyone here to everyone at home that
10:24Just because I'm young doesn't mean I don't know what I'm doing
10:26But I'm actually a good cook
10:30I was devastated when I didn't get an apron
10:33It's so hot
10:35So today I'm just absolutely cowboying up
10:39I'm doing something that's a little bit audacious
10:43Like me
10:45Luke
10:45Hey
10:46How are you Luke?
10:47What are you making today?
10:49Look this time I will tell you
10:51I'm making a bomba Alaska
10:55I'm doing a burnt honey ice cream
10:59A lavender ice cream
11:00An Italian meringue
11:02A genoa sponge
11:05This is a lot now
11:07You are going for it
11:08I'm going for it
11:09That's spot on
11:10Do you understand what you are trying to do right now?
11:15This dish is notorious in this kitchen
11:17It is indeed
11:18I have seen so many people be brought under and I'm talking bro cooks
11:23Yeah
11:25Have you done it in this time frame before?
11:27No never
11:27Never
11:28The only time I've ever done it was like overnight maybe three days to do all the ice cream
11:31So you're kind of just crossing your fingers
11:32A little bit
11:33Yeah
11:34You've got your sponge in yeah?
11:36Your sponge is done already?
11:38No it is not
11:41Yeah and the Italian meringue that needs about 30 minutes to whip right?
11:46Yeah
11:46So you need to be doing a lot right now
11:49You don't want to bomb out on a bomba Alaska?
11:52Yeah
11:52Good luck
11:52Thank you
11:55It's gonna be tight
11:57There's no way you're gonna be able to do it
11:58That is insane
12:12Oh my
12:12I need a miracle
12:14I need a miracle
12:16It's gonna be tight
12:18Trying to do a bomba Alaska in 90 minutes is a ginormous task
12:22And Poe was kind of astonished but not exactly in a good way
12:25Goodness gracious me
12:29But if I can pull this dish together
12:31This white apron I've got I've got a fingertip on it already
12:35You've got this you've got it
12:37I need to go 100% all out
12:39Oh my god I'm so stressed for him
12:41So I'll decide I just need to keep going
12:46I've got the burnt honey creme anglaise churning
12:48Nice Lukey
12:49I've got the lavender ice cream on
12:51Yeah Lukey come on come on
12:53In my mind when I pair the two together it should taste really good
12:57Focus on focus on yellow lemons for now
12:59Can't take the foot off the gas
13:01You're doing good
13:02That's it well done
13:03I need to make sure I get that sponge in the oven
13:06Out of the oven
13:07In the freezer
13:07And on the plate
13:09All in less than 50 minutes
13:11Brain just brain man just brain come on
13:13He's insane
13:28He's honest
13:29Hi Andrew
13:30Hello how are you guys
13:31How are you?
13:31I'm under the hump
13:32Yeah
13:33I'm making sesame nori soba noodles
13:36Yeah
13:36With pork
13:37Here a little bit more get that little bit crisp on the pan
13:39And then put on the hibashi
13:41With kombu butter morel on the side
13:43You've got a lot going on
13:44You know right
13:45I'm praying for you buddy
13:46Thank you so much
13:49Oh nothing like trying to cut a fillet of fish while Andy's watching you
13:53You're doing good
13:55Thanks
13:57I am making a Cantonese steamed barramundi with a charred ginger soy broth
14:04Looking good Brittany
14:05If I can give the judges a little bit of taste of how I cook
14:08Then hopefully I get an apron
14:11Gonna crank the temp
14:12Crank it
14:13Awesome
14:14Keep going
14:14Hi
14:15I'm doing a white chocolate and olive oil panna cotta
14:18Ooh
14:19Madera poached pears
14:21Yum
14:21I'm a mum of five
14:23If I get an apron
14:24I'll just be so proud of myself
14:26I really want it
14:26Good luck
14:27We can't wait to try your food
14:28Thank you
14:29Jake you're a monster
14:31Let's go king
14:31Keep the energy up
14:33See Jake
14:33Bye
14:34I'm coming
14:34You ran away as they wanted the chat to
14:37So Jake what are you cooking?
14:39Oh well today I'm gonna make uh
14:41Looks like some fried chicken
14:48Yeah Grace good pace
14:49Oh they look so light and fluffy yay
14:52Yay
14:52Looks so good Grace
14:53Girl Ken's fun
14:55Yeah
14:55Thanks guys
14:57My showstopper dish today is a fig leaf sponge cake
15:00Is one a backup or
15:01No they're both on the plate
15:03No backup
15:03Yeah nice
15:03It's a cake that I really really love to cook for my catering work that I do
15:08Like I currently work in retail
15:11But I also run a little catering company on the side as a hobby
15:16It is me and my best group of friends
15:20And we just want to create like the best parties possible
15:25Take it take it go go go
15:28It's just me that does all the cookie 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
15:41Looks amazing Grace
15:43Beautiful
15:46Go Lucy
15:51Thank you
15:53I want the apron so much I've got a taste for it and now I'm hungry so ready to go
15:58Perfect
16:00I am making shoe cracklin with an Earl Grey creme pat vanilla chantilly and raspberry compote
16:07I'm going to whack this down now
16:09I'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
16:25This is one I prepared earlier except I need to cut it so it looks pretty
16:32This is so good had a couple recipes that have got like around a million views which is pretty cool
16:39And I would love to continue growing that good morning
16:43I've recently gotten into baking so making my own starter
16:48We've got some bread if you have any questions about yeast let me know I'm your girl
16:57So right now things are traveling well
17:00I'm working on my Earl Grey creme pat
17:07Perfect and the shoes looking really good
17:10Beautiful
17:11Looks good Lucy
17:13The cracklin is perfectly formed
17:16Yeah, I'm happy with them
17:17So I think the concept's gonna work
17:20Wow
17:21It's a big cracklin
17:21But it is simple so it really needs to be the perfect dish to win one of those by aprons
17:28Yeah Lucy
17:30Ah
17:34Petitos
17:35Ooh
17:36Ooh
17:40Chicama yeah
17:44Vamos Jonathan
17:47Today I want to present a real show stopper
17:50Pork always good
17:52I am making sopes de carnitas, blue corn, white corn
17:56Sopes are basically like tortillas but smaller and thicker and they have a little edge to support all the food
18:03that goes on top of them
18:08Pork carnitas is basically pulled pork
18:11And i'm gonna make it with two different salsas
18:13Both salsas have the tomatiles to give it that extra punch
18:19And the spiciness of all mexican cook
18:21Hola jonathan
18:23How are you i'm good i am making sopes today
18:28Hopefully it's gonna be rich and colorful like i like colors i think you might have
18:32Oh my god i wouldn't have your best back
18:34So i just wanted to
18:37Show a little bit of my persona with my food now it's time to lock in
18:42I'm excited mate
18:43Thank you
18:43Thank you very much
18:44I'm excited
18:44Come on jonathan
18:47Where was i yes
18:53Keep your eyes on the prize
18:56You've only got 30 minutes to go
19:03Let's go guys
19:05Almost there
19:07Well i don't have a lot of time actually
19:08Sorry
19:10This is taking so long
19:13Sponges in the oven and now i'm doing my fig leaf oil
19:19Hey grace
19:20Grace
19:20Hi
19:21This looks interesting
19:22Thank you
19:23What are you doing
19:24I'm doing a fig leaf sponge cake
19:26Oh
19:26Wow yum
19:28Hopefully
19:29Yeah
19:30All right is it gonna be torched or
19:32It is gonna be torched yeah
19:33That is show stopper
19:35Yeah
19:35I'm just really excited to cook it
19:36I had a few brainwaves so there's a few things that i'm tweaking from how i usually make it
19:41So hang on
19:42Oh for the first time
19:44Hang on
19:45You thought you'd do things for the first time
19:48When you were trying to eye off one of those aprons
19:51Yeah
19:52Mate
19:52It's a flavour thing though
19:53Yeah
19:54It's a flavour thing and i really really trust my knowledge of flavours
19:58I'm excited
19:59Bring it home
20:00Good luck
20:00Thank you
20:01Good luck great
20:01Thank you
20:02I want to take this cake to the next level
20:04And i really think that every good dessert has an alcohol in it
20:10Especially at a party
20:13Nap
20:14Apple liqueur
20:15So i have a few ideas for alcohol flavourings
20:21Maybe
20:23It's a fig leaf gin
20:24Are you using all that grace
20:25No i'm just choosing
20:27Oh you're choosing
20:28Yeah
20:28I need a palette cleanser
20:32Getting scoops of cream
20:34And i'm pouring oil on
20:37And i'm having a little shot as well so i'm feeling good
20:41I think this might be it
20:43That's the best bourbon ever
20:44Yeah
20:46Where are we at
20:47Whoa problem
20:50That's turned off
20:51But my time has stopped
20:53It's all right take a breath grace take a breath
20:56So i have no idea how long my sponge cake has been in the oven
21:00I don't know when they turned off
21:02I don't want to open the oven i don't want to risk it sinking
21:05Oh my god no
21:07Oh my god no
21:15Disaster
21:1520 minutes to go
21:1720 minutes
21:1820 minutes for our time
21:2020 minutes for our time
21:23Ow
21:23The cakes are out
21:25My time has stopped
21:27So i have no idea how long my sponge cakes have been in the oven
21:32All right take a breath grace take a breath
21:34But the sponge cakes has to be cooled completely to be able to ice it
21:41So i'm checking them stick a skewer through it
21:47I think they're gonna be fine
21:50Oh my god okay
21:52Cakes look bad grace
21:53Thank you
21:54I'm really pushing here to get all my elements done
21:56So that i can start to assemble this cake
21:59I'm sweating
22:03I'll tell you what they've come in guns a blazing
22:06Yep yep yep
22:07Everyone's lifted their game
22:09That differs for different people like grace
22:11She's like i know how to cook
22:13I'm gonna try something new
22:14You're gonna try something new and i'm gonna get it done
22:16She's doing a fig leaf sponge cake
22:17Oh yum
22:18Yeah with like oil from the fig leaves and fold that through the sponge
22:21Oh i love
22:22Yeah yeah so she's really thought about how to inject that big flavour into the sponge
22:26Luke 19 year old
22:28That's beautiful
22:29He's going for a bomb alaska
22:31What
22:32And by the time he came to see him
22:34He didn't even even start the genoise the sponge
22:37And so you're excited about this
22:39Well i am because he's going for it
22:41Yeah
22:42He believe he can do it
22:45The youth of today
22:46I love how john-kristoff has just got so much faith in the confidence of youth
22:50But i don't know there's a fine line between confidence and delusion
22:55They want these four aprons more than anything
22:59Couldn't be more bummed
23:00How long do we have
23:07You only have 15 minutes left to go
23:12Awesome
23:15You got this come on
23:18This is a tight one
23:19I put it in about 40 minutes ago so i'm right on the line
23:23Come on jakey
23:24I can see we guarantee some crunch make sure it's cooked yeah
23:28Yeah 100%
23:29Yeah sweater
23:33Beautiful sweater
23:34Wow
23:36That's going to be spectacular
23:37Thank you
23:38This is called as malvani fish fry from the western coast of india
23:42That's a showstopper
23:43I just hope that all the fins and everything just stays and got as a showstopper effect and hopefully the
23:48judges like it
23:51Focus tunneling
23:52How is it jess?
23:54Woooo
23:54I can see you
23:56My little lemon bran cups 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 sopest in the
24:13plate
24:15But they're coming out super super hot
24:19And that little edge has to be done with the fingers so i'm like ow ow ow ow ow
24:23Come on
24:25The time is going
24:27Oh my god
24:28I'm like i need to get this done you got this you got this
24:32How you doing petro under the pump
24:36I've been cooking my bisque throughout the whole cook and i give it a taste
24:43That's actually pretty good
24:46Smells so good
24:47It's got a beautiful rich flavor and it smells amazing
24:52I've got my prawns on the go
24:54My handmade fettuccine looks really good i'm really happy with the texture of it
24:59I'm a lot more under the pump today
25:01And 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
25:16I feel like my shoes look like they're done
25:21But they need to be perfect
25:27Yeah i'm happy with them
25:30Those are big shoes
25:32They are exactly what they wanted
25:34Oh you can smell them from here lucy
25:37Smells so good from here lucy
25:39They smell amazing
25:40They are beautiful
25:42The cracklin looks amazing
25:44So i can start to fill it with my l-grade crème hat
25:47Come on lucy
25:48They're looking really beautiful
25:51But everyone is just an insane cook here
25:56Yeah yeah girl
25:57Whoo
25:58That's the king of third bro
25:59To me they all look like absolute showstoppers
26:03Go Ami
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
26:16Come on
26:22Donny
26:23Oh my god
26:25Oh look at that sweater it looks so good
26:28Final push final push from the apron
26:32Oh here we go you're going sweet today
26:35I am
26:35It's a parfait spirulina blue coconut
26:38Spirulina
26:38Yeah
26:39I'm into this
26:39Get this finished menna
26:41I've got this
26:46You're doing the position
26:48I can't believe you're telling you this
26:51It's the most bizarre thing
26:53Okay bring it home
26:54Go team
26:56Okay
27:01So the sponges have cooled completely
27:04I think they're going to be okay
27:05Yeah I'm happy there
27:06And now I can construct the cake
27:09Okay
27:09Fresh cream
27:11I wanted to elevate the flavours in my dish
27:13So I've got whiskey in the cream
27:16Keep going Grace you're doing amazing
27:17I've chosen a bourbon whiskey just for like spice flavours
27:21Nice Grace
27:23And then I've got a fig leaf oil buttercream
27:25It's silky
27:27I've put a white vermouth in there
27:29The really beautiful citrusy perfume
27:31Just sort of flavour
27:33And then the fig leaf oil Italian meringue on the outside
27:37That's a beautiful colour
27:40There we go
27:41Grace that looks beautiful
27:42The meringue looks good Grace
27:45I'm really excited that it's all come together
27:48But when it comes to low torching the meringue
27:51I've got this little voice in the back of my head saying
27:53The buttercream in the middle is going to melt
27:56Very soft
27:57So I really hope I can deliver
27:59Okay, okay, okay
28:00I hope this rustic looking cake is show-stopping enough to win me an apron
28:06Bring it home, Zee, bring it home
28:10I'm making my arica and thank god everything is ready to go
28:17I'm going really well
28:18I want the judges to experience a soft, delicate mix of the date-based bread mixed with honey
28:25Egg
28:26Egg
28:26And a bit of savoury from the vintage cheddar cheese, mascarpone cheese
28:34And brunch from the roasted nuts
28:37That looks as pretty as a picture
28:40I am very happy
28:41Accompanied with a cardamom and date ice cream with a little bee on top
28:47I think it's so good
28:48And it's a traditional dessert but I want it to be upscaled
28:53So I will be doing a little bit of a reveal
28:57Put the twill as a crown on the top
29:01I'm feeling so proud
29:03I would love for the judges to experience the flavours of vmn
29:15Two minutes to go
29:16Oh yes
29:22Get it on the plate
29:27Luki get it on the plate
29:31Everything is an absolute blur right now
29:34Oh
29:35But I just need to make sure that I get every single element on that plate
29:38Breathe just breathe mate
29:39You can do it
29:41I'm working at double speed
29:42It's going to be so tight
29:44I'm whacking the sponge the two ice creams on top
29:47My ice creams go a bit lopsided but I'm not worrying about refinement at all
29:56He's
29:57He's got everything on there
30:00Yeah Luki
30:02I'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
30:11Time is up
30:15Time is up
30:15It's ten
30:16Nine
30:17Eight
30:18Seven
30:19Six
30:20Five
30:21Four
30:22Three
30:23Two
30:24One
30:25One
30:26One
30:26Two
30:27Three
30:27One
30:28One
30:32Two
30:33One
30:35Two
30:36Two
30:38One
30:39Two
30:42Two
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 graces
31:14I
31:14Do not want today to be my last day in the kitchen
31:19I'm hoping that the blowtorch didn't melt my buttercream layer on the inside
31:26I'm so worried that it's gonna completely fall
31:30On
31:40Grace what is it? It's a big 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'll be gentle
32:10I can just lift that that is textbook
32:22I can just never get that
32:29Grace it is delicious
32:38oh my god you scared me
32:41Sponges are my all-time. I bake them every week for Jamface and I still get it wrong
32:45And for you to pull that whole cake out today is, like, amazing.
32:54Grace, very, very smart flavour-wise.
32:58You've used both the booze and also the fig leaf
33:02to really temper the sweetness.
33:05It is really, really smart cooking.
33:08That is what can potentially get you one of those.
33:11Whoa!
33:12That is a showstopper dish.
33:15Well done.
33:22That's beautiful.
33:24Amazing.
33:25Oh, my God.
33:26That was, like, the best day of my life.
33:30We'd love to taste your showstopper, Lakar.
33:33I'm so proud to show the judges this little Yemeni dessert.
33:38I am fighting to win that apron, fighting for my dream.
33:42It felt like fighting for my life.
33:45Oh, my God.
33:47Oh, my God.
33:48Yay!
33:49Oh, my God.
33:51Thank you for that.
33:54It's called arica.
33:56It's dates with shredded bread topped with mascarpone and cheddar cheese, a sprinkle of honey and nuts.
34:04And the ice cream is cardamom and dates.
34:09And the ice cream is cardamom and dates.
34:09Okay.
34:09We're going to test it.
34:13Oh, my God.
34:15Oh, wow.
34:17So that's kind of a, that's a bit each.
34:19Yeah, amazing.
34:39My car, I have never had anything remotely like that
34:45and yet the flavours in it are so familiar to me.
34:49You've got those dates in there
34:51and then when you've got that savoury hit of cheese,
34:55it's so interesting.
34:56And I think you've absolutely put it together in a way
35:00that could go on a modern fine dining menu.
35:04So good. Congratulations.
35:08Oh, my God.
35:10Your pastille, crispy, not too much sugar.
35:14Your ice cream, fabulous.
35:16You can get the cardamom.
35:17I mean, everything is just a delight.
35:20And your special presentation, fabulous.
35:24That is a showstopper.
35:28You and everyone else cooking
35:30is making it really, really, really hard
35:33to see where they're going.
35:36Nice work, Lecar.
35:38I am feeling so happy, so proud
35:42and it makes me want to stay here even more.
35:45Tim, we'd like to taste your dish next.
35:48I've made Tim's rustic baked raspberry cheesecake.
35:51It is incredibly light.
35:53I think it's a really good effort.
35:55But I don't think you need these.
36:00Amy?
36:01This is a white chocolate and olive oil panna cotta
36:04with red wine poached pears.
36:07I just want to do this.
36:08Wow.
36:09Yes.
36:15Amy, this is a damn good panna cotta.
36:20It's perfect.
36:23Amy?
36:25This is a burnt butter chicken
36:27with a smoky ghi naan
36:29and some pickled onions on the side.
36:31The first few times I made it,
36:32my dad was just wowed.
36:34Amy, ethnic dads are the toughest.
36:38And I can see why he's really proud of you for this.
36:42It's absolutely delicious.
36:43So well done.
36:45Twitter!
36:49Stop the show!
36:51That's amazing.
36:52So made of Malibany-style fish fry.
36:55I think your fish has been deep-fried superbly.
36:59Without losing the colors, it's perfect.
37:03Jess, come on down.
37:05I've made lemon meringue tarts
37:08that are gluten-free.
37:09There's one extra.
37:11Do you want it?
37:11Yeah, come and taste.
37:12Come and taste.
37:15Oh.
37:18Oh, wow.
37:20Yeah.
37:24You got me in.
37:25You got me in.
37:26You got her.
37:30How is it?
37:30What do you think?
37:32Whoa.
37:35Flavour bomb.
37:40Well, I thought that was really delicious.
37:42I think the pastry is epic.
37:43You do not notice that it's gluten-free.
37:46Maybe I would have liked to see, like, a big one.
37:48Oh, man.
37:49Like, real deal plate-sized version of that.
37:52But I think you're still definitely going to be in the mix, for sure.
37:54Jonathan!
37:55I made for you today sopes de carnitas.
37:59These sopes.
38:00I didn't have any of these when I was in Mexico.
38:02I love them so much.
38:04Even the fact that they're two colors,
38:06you're engaged straight away.
38:08You want to know what they taste like.
38:09I think you've done such a wonderful job.
38:13Loved everything about it.
38:14That is a legit feast.
38:16Well played.
38:24Petro, come on, mate.
38:26Let's go, Petro.
38:28Let's go.
38:29There's been so many amazing dishes,
38:31and only four spots.
38:32But I want to walk out of this kitchen today
38:34with a wide apron.
38:35So, so badly.
38:39Nothing burnt?
38:40Nothing burnt.
38:41I just hope I've done enough.
38:57Petro, you look very pittoresque.
39:00Yeah.
39:06Oh, my God.
39:07I want to eat that right now.
39:09Tell us, what is your dish?
39:15I made a prawn bisque fettuccine
39:18with citrus prawns and a tarragon oil.
39:22OK, let's have a test.
39:40Petro, come here.
39:47This is a bloody good bisque.
39:52Yeah, Petro!
39:59Unbelievable.
40:06Petro, what I like very much,
40:08the way you took time to make the reduction,
40:11to make your soup the right amount of white wine,
40:15you can get the effect of the prawn heads.
40:17I can go on and on and on,
40:18but basically speaking, this is perfect.
40:20Well done.
40:21Excellent.
40:22Wow.
40:25Well played.
40:26It is delicious.
40:27Is it apron worthy?
40:29We're going to find out.
40:30You've got to risk it for the biscuit.
40:32Oh!
40:33On that note, get out of here!
40:39Oh, my God, he's such a cute dog.
40:42Oh, my God, that's nuts.
40:44OK, Lucy, it's your time.
40:48Come on, Lucy!
40:51I'm definitely worried because everyone else
40:53was just going for it.
40:57I've just got three shoe buns on my plate,
41:00so I'm wondering, is this dish a showstopper?
41:08This is my shoe crackling with L-Grey creme pat,
41:12vanilla chantilly and raspberry compa.
41:14Yeah, I want to know what's inside.
41:21Come on.
41:27Whoa, that is the hill to the hill.
41:30This way.
41:35It's like when you can't fit anything else
41:37in your suitcase, and you're like,
41:39jumping on her.
41:40This is all me.
41:42Wow.
42:02Lucy, they are terrific.
42:05Oh, thank you.
42:09The shoe is just so thin and perfect.
42:13Taking so well
42:16your fantastic Earl Grey creme pat.
42:21Wow.
42:23Lucy's back.
42:24You are definitely going to be in the conversation.
42:26There might be a few of you, but Lucy's one of them.
42:28Well done.
42:29Thank you, Lucy.
42:31Lucy, did you have one?
42:33Did you test it?
42:34It's like, take a door look with your friends.
42:38I'll be your friends.
42:40I'll be your friends.
42:41I'll be your friends.
42:43Oh, my God.
42:48I'll hold one for you.
42:53Now we're on.
42:56I've cooked for you King Kali.
42:58They're a Georgian soup dumpling,
42:59and then the green sauce is green garlic,
43:02a little bit of chili, black pepper.
43:04Look, it's delicious.
43:05I love those big Eastern European flavors.
43:08I'm wondering, though,
43:10is it enough of a showstopper
43:12to get you one of those four aprons?
43:15Bring us a showstopper, Mena.
43:18So it's a flu, spirulina, and coconut parfait,
43:22a chocolate and mint crumble,
43:24a macadamia tuile,
43:26matcha moss, blueberry compote,
43:28and some dark chocolate twigs.
43:30Mena, you've pulled off the individual components
43:32in this dish really well,
43:33but you've paired together
43:36slightly too many flavors.
43:39Brittany.
43:41So I have made steamed Cantonese barramundi,
43:44and I have recreated it
43:46to make a healthier version.
43:47Brittany, I grew up eating Cantonese fish.
43:50Yes.
43:50And you've steamed it to perfection.
43:53But when you deconstruct a dish,
43:55it has to be better than the original.
43:57Thanks, Brittany.
44:00Next up, Andrew.
44:03I've made nori and seaweed soba noodles
44:05with pork, morel, mushroom with kombu butter.
44:09I really loved all the elements.
44:11My only one criticism was actually the noodle.
44:15I don't think they're cooked enough.
44:17Right.
44:19Jake!
44:21What's going on here?
44:22It is a fennel som tam
44:25with tamarind chilli and lime caramel
44:27and fried chicken.
44:30I've got bad news.
44:33Chicken's under, mate.
44:36Mate, I'm devo for you,
44:38because, like, the look, the smell,
44:40I'm sorry, but raw chicken,
44:43we can't really taste the dish.
44:46Please, look.
44:49This competition, it's really tough,
44:51and some little mistakes
44:53may have cost some other people.
44:54And for me, this cook was just absolute chaos.
44:59So until the judges cut open that bomb Alaska,
45:02I have no idea what the inside looks like.
45:05It could be a complete disaster.
45:18Look, what have you made?
45:22It's a bomb Alaska.
45:26This is a bit of a risk, no?
45:27Surely, on a day like today.
45:30100%.
45:32Can I just tell you?
45:35I wouldn't have done it in 90 minutes.
45:38No chance!
45:38It's insane.
45:41Dude, he was working like a madman.
45:44Okay.
45:44Come over and do the trick.
45:53Easy there.
45:56I'm very nervous.
45:58I have no idea what the inside looks like.
46:03And I'm just praying that it just holds together.
46:09Well, we cannot wait to test it.
46:40Even just the colors.
46:42Yeah.
46:42It's so appetizing.
46:45It doesn't taste good.
47:05Luke.
47:08I cannot believe that you have made every element that you said you would make,
47:14but every element is delicious and really delicate.
47:20So the flavor combination, you've been so subtle with the way you've used the lavender,
47:24because that can be a very overpowering flavor.
47:26And honey as well can be very overpowering.
47:29But holy cow.
47:32I...
47:33I...
47:34She wrote you off, by the way.
47:35I'm going to dob her in.
47:36She came out in front.
47:38She was like, no chance.
47:40She told me to my face.
47:41Oh, yes.
47:42I'm like, you've got this, like, very strong larrikin vibe about you.
47:46And it just made me go completely ageist.
47:48And I'm like, this guy is clowning around, okay?
47:51He's not going to make a bum alaska.
47:54Bloody hell, dude.
47:55Props to this part.
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.
48:09And you've probably got that right amount of confidence, fearlessness,
48:12and a little bit of naivety to, like, really do some good things in here.
48:17That was amazing.
48:26Everything was so well done.
48:29So well done.
48:30He bloody did it.
48:38We asked you to cook us your showstopper dish.
48:43And believe me when I say, this was a very, very tough decision.
48:50If we caught your name out, please come up to claim your apron
48:54and join the others in the top 24.
48:59Against all odds, this dish blew our minds.
49:06And its maker pulled it off like a pro.
49:10Take this apron and own it.
49:13Luke!
49:23I did what I came out here to do.
49:25And I'm just going to take this competition by the horns and see how far I can go.
49:32Right.
49:34The next one took me back to Paris
49:43with the perfect bite.
49:47Welcome to MasterChef,
49:50Lucy!
49:57Lucy in the top 24, everybody!
50:04Big dream, big dish.
50:10This apron is yours.
50:16Grace!
50:21Grace!
50:22Yeah, we've got it.
50:25Grace, sit in the top 20 ball!
50:29Don't knock over the trophy.
50:37This final apron
50:40was the toughest.
50:44But ultimately,
50:45it's going to somebody
50:46who blew us away with flavour.
50:49I'm so glad
50:51you took a risk.
50:56With the bisque,
50:58Patrick!
51:09Thank you so much.
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.
51:34But 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!
52:01Guys, you're in the top 24 of MasterChef 2022!
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, I am such a massive fan.
52:29Not 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, what is that?
53:02Oh my god, what is that?
53:04I don't know if you love.
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