- 10 hours ago
MasterChef Australia - Season 18 - Episode 01: Auditions, Day 1: Your Dream on a Plate
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00:00:02Hi, my name is Tim. I'm a home cook. I cook for my family and I'm going to do a
00:00:07bit of butter
00:00:08chicken. The way I kind of do it as a home cook. So I'm going to make it up as
00:00:13I go. I'm going to
00:00:14use some fresh garlic, some fresh ginger. The way Australians learn about and share food. The balance
00:00:21of flavours here is incredible. Has changed. I'm making pork dumplings which is probably one of
00:00:28the first dishes I remember making with my mum. Leading to an explosion. To me, food is more than
00:00:34just what's on the plate. Of passionate home cooks. I really love the joy that I can bring to others
00:00:39through my food. Wanting to be. The oodles of noodles. The new superstars of food.
00:00:49Welcome to the MasterChef kitchen. We've scoured the country. Let's go. For the best home cooks
00:00:56who'll now compete for a spot in the world's greatest cooking competition.
00:01:02He won one of these. You better hustle. I won the apron like crazy.
00:01:06This new batch of MasterChef hopefuls will be inspired by culinary legends.
00:01:13Rick Starr.
00:01:14Maggie Bear.
00:01:16Sanjee Pappar.
00:01:18Turner Starr.
00:01:19What a nice welcome.
00:01:20The most exciting viral food creators.
00:01:24These are my viral fruit dessert.
00:01:27Today I'm going to show you guys how to make the OG dim sum.
00:01:31Hey babe, what do you want for breakfast?
00:01:34Oh my god!
00:01:35No, you're joking.
00:01:36And it cooks.
00:01:38The cooking will reach new heights.
00:01:41I've never had anything like that. It's a phenomenal dish.
00:01:45That is dynamite.
00:01:47This is probably the best I have so far in my life.
00:01:51I am blown away.
00:01:53The creativity shown in this plate of food is off the charts.
00:01:58And...
00:01:58The MasterChef babies are here everyone!
00:02:01With the biggest guests.
00:02:03Music and food are all things that feed the soul.
00:02:06Robin Owen everybody!
00:02:08This is such a great come true.
00:02:11Ever.
00:02:11The Duchess of Sussex, Megan Barker!
00:02:23I am rubbing my temples because I can't understand how this is so good.
00:02:29Here we go.
00:02:49Oh my goodness!
00:03:06I have dragged you walking into this garden for 17 years from Series 1, Episode 1.
00:03:13And now I'm here.
00:03:15Oh my goodness!
00:03:17It is amazing.
00:03:18I'm journaling it.
00:03:19I'm never going to forget this day.
00:03:21Oh my goodness!
00:03:23This is sick!
00:03:25Dude.
00:03:26It's wild.
00:03:27Hey, techno-ole.
00:03:28It's actually wild.
00:03:29It's wild, man.
00:03:30Like, we're actually here.
00:03:31I'm just in awe.
00:03:33Like, such an out-of-body experience.
00:03:35Happy to see you there.
00:03:37Look at the hem up there.
00:03:38I know.
00:03:39And I'm ready to push myself to the limit to get one of those aprons.
00:03:43I really want this.
00:03:47I am feeling so excited.
00:03:49I have to remind myself to walk because my legs are like jelly.
00:03:54There are so many other people.
00:03:56What are we doing?
00:03:58Where are the judges?
00:03:59What's going on?
00:04:00And all of a sudden...
00:04:16This projection goes on to MasterChef Kitchen Building.
00:04:22What's your name?
00:04:23Uh, Renal.
00:04:23Renal?
00:04:24Yes.
00:04:26Oh, my God.
00:04:27My name's Nidalee and I'm from Darwin.
00:04:30Hey, guys.
00:04:30My name's Brendan.
00:04:31What's your name?
00:04:32My name is Kishwa.
00:04:33I'm Reece.
00:04:34I'm Indy.
00:04:34I'm a physiotherapist.
00:04:35Hi, I'm fine.
00:04:38All of these super familiar faces popping up.
00:04:41Matt Sinclair, Renal, Reece.
00:04:44And I'm just thinking they have all been standing where I'm standing today.
00:04:49And it is just the most insane feeling.
00:04:52How much do you really want this?
00:04:54Um, I've given up everything for this.
00:04:57I'm here because I really want to be.
00:05:00Food's always been number one.
00:05:04It's always been my biggest passion.
00:05:08It's special.
00:05:14That's really bad.
00:05:17Welcome to the top 24.
00:05:19If I can relate to that dish and I want to see more of it, it's a yes for me.
00:05:25Where have you been?
00:05:27Like, seriously?
00:05:30It's good work.
00:05:32We see some of our favourite contestants exactly in the same position where we are all nervous,
00:05:37all excited, all trying to get that apron.
00:05:40Yes!
00:05:41Yes!
00:05:42Yes!
00:05:44Yes!
00:05:45Sorry, Daddy.
00:05:46Can I have my apron, please?
00:05:47No!
00:05:48Justine.
00:05:49Brilliant stuff.
00:05:51Marion!
00:05:52It's the first one to move!
00:05:55I'm great.
00:05:56Great job.
00:05:57Sarah.
00:05:59Sarah!
00:06:00Hey!
00:06:01Hey!
00:06:01Hey!
00:06:02Hey!
00:06:02Congratulations.
00:06:04Come on.
00:06:06You are going to be a superstar.
00:06:18The tears have started rolling down my eyes.
00:06:23It's so inspirational.
00:06:26It's made me realise it's my time to get an apron.
00:06:30That's crazy.
00:06:31And I'm going to give it my best shot.
00:06:35Here we go!
00:06:40Here we go!
00:06:44Here we go!
00:06:49How inspiring was that?
00:06:52Amazing.
00:06:52Huh?
00:06:53Amazing.
00:06:54And guess what?
00:06:55None of those cooks have won the competition.
00:06:59Oh, you're so surprised!
00:07:03I'm proof that you don't have to win MasterChef to make your dreams come true.
00:07:09All you have to do is get your hands on one of these.
00:07:13Yeah!
00:07:18All MasterChef dreams start with a white apron.
00:07:23These auditions are the biggest opportunity you'll have to make your dreams become reality.
00:07:30You all have what it takes to be the new superstars of food.
00:07:36Yeah!
00:07:41And if it hasn't dawned on you yet, one of you will win the title of MasterChef Australia 2026!
00:07:54You'll take home a life-changing prize of $250,000 and get your name on the MasterChef trophy.
00:08:06Before we go any further, we'd like to acknowledge the traditional owners of the land upon which this competition takes
00:08:13place, and pay our respects to the elders past and present.
00:08:18This is a land that has always been rich in food and culture.
00:08:23So please, take that as inspiration in this kitchen.
00:08:29Guys, we cannot wait to test your food.
00:08:33We are going to hover you like mini magnets and smell, taste, assess you, but we're going to get the
00:08:42best of you.
00:08:43Good luck.
00:08:44For these auditions, we are going to split you straight down the middle into two groups of 20.
00:08:52So, if you're on, like, that side of the Vespa, get on that side of the Vespa.
00:08:56You're on that side of the Vespa, get on that side of the Vespa.
00:09:00Nailed it!
00:09:01All right.
00:09:04What was our little toodle-oo?
00:09:07So, you're group one, and you guys are group two.
00:09:12Everyone's eyeing each other off now, aren't they?
00:09:15Just got a bit real.
00:09:18All right, group one, get ready, you're cooking first.
00:09:23Group two, you'll be cheering them on from the gantry.
00:09:27All righty, follow us.
00:09:29Come on!
00:09:34Oh, that was crazy.
00:09:37Take it in.
00:09:45Oh, my God, we're going in, we're going in, we're going in.
00:09:57Mine's just spinning as I walk into the kitchen.
00:10:00Oh, my God, there's the club. Oh, my God.
00:10:02Seeing the judges, the aprons and the trophy.
00:10:07It's like, okay, this is real now. Like, I've got to, I've got to prove myself. I've got to cook.
00:10:15I've got to put my best foot forward.
00:10:20Wow, what do you think of this kitchen?
00:10:24What do you think of this kitchen?
00:10:31Lydia?
00:10:32Yes?
00:10:32Do you want the tissue?
00:10:35You feel emotional already?
00:10:37You're okay.
00:10:40I'm menopausal.
00:10:45Oh, this is going to be a wild ride.
00:10:50How do you feel?
00:10:52It's just something I've never imagined would happen and it's happened.
00:10:57It's great.
00:10:59Excellent. The same for us. We're that close to cry too, by the way.
00:11:05How about you, Aaron?
00:11:07Were you just looking at the trophy?
00:11:10Yeah. There you were.
00:11:12Oz on the prize.
00:11:14I like it. Oz on the prize.
00:11:16You've got to get one of those before you can get that.
00:11:20What brought you here?
00:11:24My partner, actually.
00:11:26Yeah?
00:11:26Yeah, so she helped me find what I was good at when I was really lost and didn't know what
00:11:33to do.
00:11:34If it weren't for her, I wouldn't have applied at all.
00:11:37I wouldn't be here without her.
00:11:39And what is that? What do you want to do in life?
00:11:41Yeah, I just want to be a great chef and just...
00:11:43You want to be a chef?
00:11:44Yeah.
00:11:45Yes!
00:11:48I just want to make food my life, that's it.
00:11:50Nice. It's all down to hard work now.
00:11:52Good luck.
00:11:53We have got a good bunch on our hands, haven't we?
00:11:56I know.
00:11:57This is just half of them.
00:12:01You've all come here with big dreams.
00:12:04And we want you to show us your dream.
00:12:07On a plate.
00:12:09We're giving you 90 minutes to cook your way into this competition.
00:12:14The pantry is open.
00:12:16And all the equipment you could possibly need is on the shelves.
00:12:20This needs to be the best dish you've ever cooked.
00:12:26Because...
00:12:28Tonight...
00:12:29We are giving away...
00:12:3010 white aprons.
00:12:33Oh!
00:12:37That was a nervous clap.
00:12:41With 20 of you cooking...
00:12:44You only have a 50-50 shot.
00:12:49Right.
00:12:50Are you ready?
00:12:51Yes!
00:12:53Your 90 minutes start...
00:12:55Now!
00:12:56Good job!
00:12:57Oh!
00:12:58Whoo!
00:13:02Oh my God!
00:13:04Oh my God!
00:13:04Oh my God!
00:13:05First time in there must be like...
00:13:07Sorry.
00:13:08Sorry.
00:13:10This is chaos.
00:13:11Traffic cam indeed.
00:13:12It's almost like a stampede of human beings.
00:13:15Excuse me.
00:13:16Behind.
00:13:16And I'm not wanting to be the one that gets squashed so I'm trying to navigate my way through all
00:13:21of these people who are feeling just as excited as I am
00:13:28This is incredible, they've got every spice you could ever imagine
00:13:33They've got every oil you could ever imagine the fruit and veg section. It's looking beautiful
00:13:40Thank you, I see a beautiful West Australian marron
00:13:45Straight away, I'm thinking I'm getting that thing first
00:13:50Yes, someone lives a pretty bloody good life
00:13:58This is epic, I know it's so electric in here right now
00:14:12It was just such a like raw fear. Yeah. Yeah remember it
00:14:16I remember it vividly, but I feel like he get a chance to feed off everyone's energy
00:14:21They are cooking their dream dish. So it's a bit of an open slider here
00:14:25But you just feed off this right? Yeah, it is a total baptism by fire though because none of these
00:14:31guys have ever been in this space
00:14:33And it's intimidating. Yeah, yeah, it is
00:14:35You know what I love the most is the fact that you can feel it's like a culinary rendezvous
00:14:41And all of them has chosen a dish and prepare themself and that dish man allows them to get a
00:14:49white apron
00:14:50And it's only ten of them. Yeah, so when you think the pressure is really on
00:14:54John Christophe, I feel like
00:14:57Time with Michelle and the kids has done you well because you look a hundred percent more hot
00:15:03What's happening?
00:15:05It's all that heavy water starting to work it's magic
00:15:08How do you say
00:15:08Est-ce que je suis beau?
00:15:10Oui
00:15:11Pou?
00:15:12You are beau
00:15:14Huh?
00:15:14No, okay
00:15:16Foucavala
00:15:17Can we focus on the food please?
00:15:19Yeah, let's go
00:15:19I'm feeling your boss
00:15:29Just downright excited to be doing this. I can't. I can't put words to it. It's crazy
00:15:36I am. Do you need to know the truthful age or the age that I tell people?
00:15:42Garlic
00:15:43Garlic
00:15:44But I'll bugger it
00:15:45I'll tell the truth. I am 58
00:15:48Hi, I'm Lydia
00:15:52Continue, continue
00:15:54I'm going to show you around my domain
00:15:57This is my kitchen. This is where the magic happens. This is my happy place
00:16:02Show you my pantry. It is a mess and it may look like
00:16:05It's just chaos, but it's my personal organised chaos
00:16:09I got married quite young
00:16:11Look, I really couldn't be luckier as much as I
00:16:14Sook about him all the time
00:16:16He really is very, very supportive
00:16:19My very, very first cookbook
00:16:21When I first got married at 19 years old
00:16:25And still best chocolate mousse recipe ever
00:16:28When I first got married
00:16:30I didn't know how to cook
00:16:32So I really had to learn fast
00:16:34And I taught myself
00:16:35I've been cooking three meals a day for
00:16:3940 years
00:16:39I think I've improved from boiling an egg
00:16:45I have a Greek background
00:16:46But I love cooking everything
00:16:49Because I love to eat it all
00:16:50I've dabbled in cooking it all as well
00:16:54I love hosting big parties
00:16:56I love having my table full of food and colour
00:17:00It's all about the lamb
00:17:02It's all about the big table
00:17:03It's all about getting together
00:17:05I just love feeding people
00:17:08I like it because it makes me feel good
00:17:11It's really bad, that striker
00:17:16Absolutely no way am I letting my age be a barrier
00:17:19If anything, I bring wisdom
00:17:21And I bring experience
00:17:23And I wouldn't be here if I didn't think
00:17:26I could do this
00:17:28Lydia!
00:17:29Hi, how are you?
00:17:31How's it all working out?
00:17:32I've already broken my first piece of equipment
00:17:34Ah, it's okay
00:17:35Take it out of your winnings at the end of the time
00:17:37I like it, I like it
00:17:40So tell us, what about this monster there?
00:17:42This monster is some braised octopus
00:17:45Look at this
00:17:47Braised potatoes and leeks
00:17:49And a yoghurt dill sauce
00:17:52How come this dish is like your dream dish?
00:17:56Octopus, well it's a dream because it just reminds me of holidays
00:17:59It's how I also like to eat
00:18:01So it's the style of business I'd like to develop
00:18:05So tasty, share plate food
00:18:07But on a casual vibe
00:18:09It's the music
00:18:10It starts with the octopus in there
00:18:12And then hopefully it gets you one of those blood aprons up there
00:18:16Go Lydia!
00:18:17Go Lydia!
00:18:18It's been lovely
00:18:19Thank you, thank you
00:18:21Oh Jean-Christophe
00:18:23He's so lovely
00:18:25Very handsome
00:18:27Ah, yeah
00:18:28I do like the new look
00:18:31Definitely
00:18:32Let's milk you
00:18:33Thank you Jean-Christophe
00:18:35So, I would like that white apron
00:18:37White looks good on me, I'm thinking
00:18:40Thank you
00:18:42Okay
00:18:43Oh, this is so helpful
00:18:46Come on guys, you got this
00:18:48Come on guys, you got this
00:18:50I'm just trying to remember how to cook at this point
00:18:54My emotions are all over the show but I'm so excited
00:18:57Tonight I am cooking Brit's balanced cow soy
00:19:00It is a Northern Thai curry
00:19:03With a little swing, so it's my healthier version
00:19:07Today I'm making my mouth-watering chicken and prawn ma la dumplings
00:19:14It's gonna have a chicken fat chilli oil with a lot of spices in it
00:19:19Dumplings, it's all relying on like the heart, so everything I cook is heart and soul goes into the dumplings
00:19:25There's a lot of energy and excitement in here today, so
00:19:28Just want to channel it all into the dish and make the best dish ever
00:19:32I am making a mango and rose peluda
00:19:35It is a traditional Indian dessert
00:19:38I absolutely want the apron, it would be a dream come true
00:19:41I can't wait to get my hands on one
00:19:46Hefty boy
00:19:47I'm freaking out right now, I can't believe I'm here
00:19:50It's actually insane
00:19:51My fingers are like shaking, I'm like trying to get it all together
00:19:55It's still, it's hard to fathom and put into words man
00:19:59I'm feeling absolutely electric
00:20:00I can feel the energy pulsing through every part of my body
00:20:04My fingertips are literally tingling just from the sight of everything around me
00:20:10And I'm so geared up to go
00:20:14I'm making a cured kingfish and an ahobanko style sauce
00:20:18So it's an almond sauce, kind of Spanish inspired
00:20:21A couple of garnishes and seaweed crisps and chilli oil as well
00:20:25I feel like it's a representation of me on a plate
00:20:28I'm an immigrant and I'm just a mishmash of all different cultures and different tastes
00:20:32And that's just me on a plate, yeah
00:20:35I'm in my 30s now
00:20:37But I'm still discovering who I am
00:20:40And discovering what to do with life
00:20:45When I'm cooking I can express myself quite easily
00:20:49But also have a creative outlet
00:20:54My girlfriend, she saw something in me that I didn't see in myself
00:21:00And she said that I had to share my food with the world
00:21:06So I started sharing my cooking on social media
00:21:10And it just, yeah, had a great response
00:21:15I'm not an artist, I don't draw, I don't paint, I don't write poems
00:21:19But with food I find there's a certain ease to it
00:21:24So I don't have a million followers
00:21:26But I've inspired people to start cooking
00:21:29And that's, I just, I love it, it's an amazing feeling
00:21:35I don't just want to be a chef
00:21:37I want to be a great chef
00:21:39One of the standout chefs recognised around the world
00:21:45The only thing you need to do
00:21:47Is just get one of the aprons
00:21:51That's all that matters
00:22:06This is where you guys are my best backup dancers possible
00:22:11Hopefully this is the first of many cooks in this kitchen
00:22:1560 minutes to go
00:22:21You got this
00:22:25Oh my goodness, we're here
00:22:27Today I'm really nervous because I'm in a foreign environment
00:22:31I'm under some serious time pressure
00:22:35Come on Luke
00:22:36There's ten aprons there
00:22:38And if I want one of them
00:22:39I need to make sure I deliver a beautiful dish
00:22:43I think 100% people are going to underestimate me
00:22:46I think they're definitely going to be looking at me thinking like
00:22:49Who's this 19 year old
00:22:51He's a bit naive
00:22:52He's a bit risky
00:22:54But I've been obsessed with food for as long as I can remember
00:22:58Growing up Dad was always a big gardener
00:23:01And I used to always love taking the produce he would grow
00:23:04To put together a delicious meal
00:23:08We've recently just got six chickens
00:23:11That was pretty awesome
00:23:12Chris Hemsworth, Eggie Maguire
00:23:14Eggs Benedict Cumberbatch
00:23:16If you're wondering why I'm so obsessed with these guys
00:23:18Because it's about the closest thing I've ever gotten to pick up a chick before
00:23:22I've got the energy
00:23:23I think I have the skills
00:23:24And I'm ready to give it everything I've got
00:23:26One thing about MasterChef I've been so
00:23:29Inspired seeing is that
00:23:30Everyone who goes on I've turned from just everyday cooks to really food superstars
00:23:36And it's a bit cheeky to say it but that's what I'm hoping will happen with me
00:23:40Today I'm cooking my potato gnocchi with some fresh West Australian marron
00:23:44Yeah should be great should be delicious
00:23:47Smelling good Luke
00:23:49With the marron I'm going to do kind of old-fashioned
00:23:53This is how my dad taught me
00:23:55I'm going to pop it in some boiling water
00:23:57And then shock it in an ice bath
00:24:00It's coming together
00:24:02And then I'm going to have that spicy, creamy, rich, tamale-y sauce
00:24:07And I'm going to have a hint of acidity with a nice basil oil
00:24:11And bring that all together with the soft pillowy potato gnocchi
00:24:17There's a lot going on
00:24:18How old are you?
00:24:2019
00:24:22Are you 19 year old?
00:24:25Everyone else is older than me
00:24:26I need to prove I'm more than a pretty face
00:24:29I've actually got a little bit of talent in the kitchen
00:24:32But I'm looking around seeing these beautiful other dishes coming together
00:24:36I'm cooking a duck sukkerman ramen
00:24:38Which is a dipping noodle dish
00:24:41I'm doing a squid egg spaghetti with a pipi volute
00:24:44And a parsley oil as well
00:24:47I'm getting really worried
00:24:49There's only 10 white aprons there
00:24:51And there's 20 of us
00:24:53This is going to be a good old-fashioned dogfight
00:24:57Tonight I'm cooking berth bourguignon
00:24:59I'm working on my pomme puree
00:25:03Garlic green beans and little baguette
00:25:06That is beautiful
00:25:07I'm going to be cooking some butter poached leeks
00:25:10With creme fraiche emulsion
00:25:12And then like a crispy hazelnut pan grittato on top
00:25:15Leeks are very much in season at the moment
00:25:17And I'm very much about like seasonal produce
00:25:19It's kind of my ethos for cooking
00:25:21It's crazy that like we could witness the next like
00:25:25Rennell
00:25:26Yeah
00:25:26Or Matt Sinclair
00:25:28I know
00:25:28Or you
00:25:29Or you
00:25:30Or you
00:25:31Or you
00:25:33Yeah!
00:25:35All right!
00:25:36Woo!
00:25:38I'm good, I'm good
00:25:39I'm feeling kind of in the flow of things I think
00:25:43Things are going to pan so far so I can't go down
00:25:45I'm going to get this apron by just doing what I know and what I love to do
00:25:49Which is putting big flavors together and cooking with love as cheesy as it sounds
00:25:55Hello, how are you?
00:25:56Hello, I'm good, thank you
00:25:57How are you?
00:25:58You're good?
00:25:59We can see you got a mission there
00:26:00Yeah, so I'm making rice with a fat stew
00:26:02The smell is amazing
00:26:04Thank you
00:26:05It's an iconic kind of Nigerian dish
00:26:08Are you originally from Nigeria?
00:26:10Yeah, I was born in Nigeria
00:26:11Was that Abuja?
00:26:12No, Lagos
00:26:13Lagos?
00:26:14I was there no longer ago
00:26:16Really?
00:26:16I know Chef Stone very well
00:26:18Yeah, crazy
00:26:19Anyway, why did you choose this dish as your food drink?
00:26:22It's everything that Nigerian cooking is about
00:26:24Right
00:26:25It's big flavors, super bold
00:26:27We've got like tripe, fermented locust bean, round crayfish
00:26:31So it's probably a little bit I hate it
00:26:34But I went, you know, go hard and go home
00:26:36Why the master chef kitchen for you?
00:26:38I'm like, there's no better place to learn
00:26:40Yeah
00:26:40To kind of put Nigerian cooking a little bit more into the mainstream
00:26:44Is that your jam?
00:26:45Is that what you want to do?
00:26:46100%
00:26:46Yeah, yeah, yeah
00:26:47If you give us big bold flavors
00:26:49I can tell you
00:26:50A white apron is knocking on your door
00:26:52Right, I'm going to do my best then
00:26:53Good luck, bro
00:26:54Thank you
00:27:03I'm from Nigeria originally
00:27:05That's where I was born
00:27:06That's where I grew up
00:27:09I moved to the UK when I was 12 years old
00:27:11But when I moved to England
00:27:13I just was so eager to fit in
00:27:17I worked on my accent changing
00:27:19Because I wanted to be understood
00:27:22I was just trying to be accepted
00:27:24And be like everyone else
00:27:27I struggled a bit
00:27:29And so I wasn't thinking about holding onto my culture
00:27:35When you're at that age
00:27:36When you're at that age
00:27:36The worst thing to be is different
00:27:37And I didn't want to be different
00:27:42Making the puff puff batter right now
00:27:44So, again, flour in there, a bit of sugar
00:27:49And some nutmeg
00:27:50I moved to Sydney a little bit after university
00:27:54And that's where I really started cooking
00:27:56Cooking Nigerian food for me is about rediscovery
00:28:01I reckon there's no better place
00:28:03To help people understand Nigerian food culture
00:28:06Than on MasterChef
00:28:07So, I absolutely need an apron
00:28:10Get it nice and smoky
00:28:12The heat is well and truly on
00:28:15Halfway down
00:28:1545 minutes to go
00:28:22I'm so excited
00:28:24I'm just...
00:28:24Yeah, go on like the wind
00:28:26I'm cooking a beautiful Thai dish
00:28:28And I'm calling it a Thai-laced garden
00:28:30We've got pork, we've got prawns
00:28:32We've got beautiful fresh herbs
00:28:33It's all held together with a beautiful fish sauce caramel
00:28:35So, I'm doing a thali
00:28:37A two-lentil dal
00:28:38Mustard chicken
00:28:39I'm doing Bombay potatoes
00:28:41If I get Thai naan breads
00:28:42I keep forgetting ingredients as well
00:28:44So, I've got to run back in a second
00:28:46And curry leaves
00:28:48Yeah, very stressed here
00:28:50But, happy
00:28:51I'm making cactus and chicken
00:28:54So, this is really authentic Mexican food
00:28:58Whoop!
00:28:58Done!
00:28:59These are cumin
00:29:01Oh, for God's sake
00:29:02Oh God, I've got something else
00:29:04Dude!
00:29:04Yeah, I'm me!
00:29:07Being in the MasterChef kitchen is actually crazy
00:29:10I can't believe I'm here
00:29:10This feels like a dream
00:29:13I work in a tech company as a recruiter
00:29:15But, everyone that's close to me knows how much of a passion I have for food
00:29:21Made the Anglays yesterday
00:29:22It's miso and burnt honey
00:29:24And especially just making cakes
00:29:26That's what the attachments are
00:29:28I just love eating sweets
00:29:30I love food
00:29:31So, yummy!
00:29:33I think that's always what drives you, right?
00:29:35You want to make what you love
00:29:36This is my little cake station
00:29:37Where I like to kind of get things done
00:29:40My cakes are definitely a creative outlet for me
00:29:44It's so meditative measuring and pouring ingredients out
00:29:47And at the end you get this beautiful dish
00:29:50Cakes are only had at really a kind of exciting and precious moments
00:29:55And I think everyone should be able to have that
00:29:58Wow!
00:30:01You got it, Jackie!
00:30:07I would love to blow the judges away with this mix of really humble but striking East Asian flavours
00:30:15Hi Jackie!
00:30:16Hi, how are you going?
00:30:18How are you?
00:30:18I'm good, I'm good
00:30:19I'm taking it all in
00:30:20Yeah, yeah, yeah
00:30:21I'm having a lot of fun
00:30:21Today I'm actually making a chiffon cake
00:30:23I am making a black sesame and yuzu cake
00:30:27Oh my god
00:30:27Yeah
00:30:29That's challenging, I think
00:30:32And you're also kind of making a chiffon cake for the chiffon queen
00:30:37Chiffons are like my favourite cake ever
00:30:39Very sweet
00:30:39Me too, me too
00:30:40Well, I don't want to take up any more of your time
00:30:42Because you've got quite a bit to do
00:30:43Good luck, Jackie
00:30:44Thank you
00:30:45Wow, it's really just hit me
00:30:47I'm cooking a chiffon cake
00:30:49I am probably a little bit crazy for that
00:30:52Chiffon cakes are insanely temperamental
00:30:56And it would probably take me about six hours to make
00:30:59Come on, Jackie!
00:31:01I'm not going to have that luxury today
00:31:04There's no room to hide for me here
00:31:07If I don't kill it today
00:31:09I'm gone
00:31:27Oh wow, it smells so good in here
00:31:29To be here in the MasterChef kitchen
00:31:31There's no other way to say it but an out-of-body experience
00:31:36It's just unbelievable
00:31:40Hello
00:31:40Hello
00:31:41How are you?
00:31:42Hello, Alita
00:31:42Thank you
00:31:43Chilos, what are you doing?
00:31:45I'm doing you guys and gals a passion fruit tiradito
00:31:50Ohhhh
00:31:50Yes
00:31:50I'm a pirate
00:31:52Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
00:31:53So a tiradito is fish, so it's thin slices
00:31:56There's going to be a small sear on it
00:31:58And with a special Peruvian chili that's called aji amarillo
00:32:01Wow
00:32:02Which has like...
00:32:04Chilli but it kind of fades and it gives you this kind of floral burst after you eat it
00:32:10Oh look the way you describe your food
00:32:12Yeah
00:32:12You're also going to get a crispy fried tortilla
00:32:15So that you can scoop it up, get the juices, put the tuna on it
00:32:18Oh lord
00:32:19In your mouth, yummy yummy yummy
00:32:20Oh my god I can't wait to see that
00:32:22I want you to smack that table so hard that it hurts your head
00:32:26I will
00:32:27If it's worth it, yeah
00:32:28I sense a little Peruvian vibe here
00:32:32Latina connection, yeah, yeah, yeah
00:32:34My mother, she's Peruvian
00:32:36Mum always fed us with Peruvian food
00:32:38And yeah, which I feel so blessed
00:32:40Because now we've got some of the best food in the world really
00:32:43I cannot believe how cool you are
00:32:45You've got so much to do in 90 minutes
00:32:47I'll get on with it
00:32:48Come on, let's go Leo
00:32:49Very exciting
00:32:51Mama, can you just check in that camera
00:32:54My passion for food definitely came from watching my mum and dad experiment in the kitchen
00:33:01Mum, she's Peruvian
00:33:04I wasn't just like a meat and three veg kid
00:33:07You're going to be transported back to wherever you ate them in Peru
00:33:12I think both of my parents are better cooks than me
00:33:14But they would say that I'm a better cook than them
00:33:17So it's a war
00:33:19It's a full-on culinary war
00:33:22I really want to make sure that I'm showcasing those Peruvian flavours
00:33:27In order to get my hands on one of those aprons
00:33:30Vamos Alita, vamos
00:33:31Vamos, pues
00:33:35We have got a task on our hands
00:33:37I'm inspired by them
00:33:38I don't know what you ladies saw at the back but the front is on fire
00:33:42They know what they're doing and they're all food obsessed
00:33:45Yeah
00:33:46I think I'm struggling already to find out who's going to be the scent
00:33:50Yeah, he's scared
00:33:50And I'm already thinking maybe we should go and ask for maybe allowing to give more applause
00:33:58Because this is going to be a nightmare to go through
00:34:00Yeah
00:34:01Joe, take your foot off the gas
00:34:03Only 13 minutes to go
00:34:06Oh my god
00:34:12This is so much faster than I thought
00:34:14Come on
00:34:16Oh bugger it
00:34:19Yummy
00:34:20Yay
00:34:20Smells amazing
00:34:21Smells amazing
00:34:22Smells amazing
00:34:27So far, I think I'm under control
00:34:30Still got to cut the kingfish
00:34:32I've got the ajo blanco sauce on the side
00:34:35Chilli oil is done
00:34:37What else I got to do?
00:34:38Seaweed crisps
00:34:39I got to fry those off
00:34:40Hi Aaron
00:34:41Hey
00:34:41What's going on?
00:34:43Oh my god
00:34:43A little chef in the making?
00:34:45I hope so
00:34:46What are you making?
00:34:47A kyo kingfish dish
00:34:48Yeah
00:34:48With an ajo blanco style sauce
00:34:50Yeah
00:34:50Made my own chilli oil as it is
00:34:52Yeah
00:34:52Seaweed crisps as well
00:34:53So nice bit of fusion
00:34:54Yeah, so I feel like it's a bit of me on a plate growing up here in Australia
00:34:58Born here?
00:34:58No, I was born in Malaysia
00:35:00Oh, born in Malaysia
00:35:01In Chinese
00:35:01Amazing
00:35:02My mum says hi, by the way
00:35:03Yeah
00:35:04She wanted me to say that
00:35:06Oh, amazing
00:35:07Wish you so much love
00:35:08Thank you so much
00:35:09I want the judges to experience something new as they eat my dish
00:35:11Something that hasn't been combined before
00:35:15Ajo blanco sauce is basically a blanched almond Spanish soup
00:35:20I thought I'd keep that sort of zingy punchy flavour
00:35:23Also adds an element of fanniness
00:35:26And then having that with raw fish in itself is quite an inventive thing
00:35:30Got this in the back, bro
00:35:31Come on
00:35:31On a side note
00:35:32Funny enough, I was so nervous when Poe was in front of me
00:35:35I had one of those moments where I was like
00:35:37My mum says hi, you know
00:35:38I was like
00:35:39I wish I could take that back
00:35:43Go for it, go for it
00:35:47I'm a bit concerned about the pasta but I'm just pushing through
00:35:51I'm making a spicy pumpkin ravioli with homemade ricotta
00:35:55So I'm pushing myself for time here
00:35:58Let's go Grace
00:35:59Grace, you're killing it
00:36:01I am making tortellini imbredo
00:36:05With a radicchio
00:36:07I just need to roll up my pasta dough
00:36:10And fill the pastas
00:36:12It's a lot more than what I thought it was going to be
00:36:15I'm just doing a classic steak and free veg
00:36:18I want this steak
00:36:20Medium rad
00:36:21Pink
00:36:21Tip to top
00:36:24Yes Cash Bar
00:36:25You got this
00:36:26I'm feeling good
00:36:27The energy, everyone at the gantry cheering me on
00:36:29It's amazing
00:36:30I'm cooking a fig leaf wrapped fish
00:36:32With Avgo Lemano sauce
00:36:34And grilled grape salsa
00:36:36Woo, come on guys
00:36:39Jack, are you good?
00:36:41Good
00:36:42Under the pump
00:36:43Under the pump
00:36:44Yeah, yeah, yeah
00:36:47I am a little bit behind on time at the moment
00:36:49I am currently making the yuzu curd
00:36:51So I've made the chiffon cake
00:36:53That's in the oven
00:36:54It will take probably about 40-50 minutes
00:36:58And then I need to chuck in the blast chiller
00:36:59Make sure it cools down so I can ice it and it doesn't melt everywhere
00:37:02I need to make the foillotine crisp layer
00:37:05Flutter on there so it doesn't fly away
00:37:07And also the black sesame cream
00:37:12There's quite a lot to do right now
00:37:14I'm feeling so behind
00:37:15I'm feeling scrambled
00:37:16I'm so used to making this cake at home
00:37:18In my little studio apartment in my kitchen
00:37:22Sorry
00:37:22And having a whole day I would say
00:37:25This bench space, where am I going?
00:37:27Yeah, this is insane
00:37:29There's so many areas that chiffons can go wrong
00:37:31Specifically with the cooling time
00:37:32That's probably what I'm most worried about
00:37:34Only sticking by the way, yeah?
00:37:36Yes
00:37:36Are you going to be ready, yeah?
00:37:37I will be ready
00:37:40That's such a cool skirt
00:37:41I thought you were looking in the oven
00:37:43No
00:37:47Every second counts
00:37:48If you want to get one of those white aprons
00:37:50You've got 13 minutes left
00:37:58Oh my god, what am I doing?
00:38:00I'm feeling confused and excited
00:38:03And all of the above
00:38:05Plus some more things
00:38:07For my charred octopus dish
00:38:09Octopus is braising nicely
00:38:12My potatoes are in the oven
00:38:14Okay
00:38:15My stock is reducing
00:38:19Oh, this is so...
00:38:20Oh, look at that
00:38:20How's it all working out?
00:38:22I think I'm under control, sort of
00:38:24The way you were just strolling back from the pantry then
00:38:27You would have been
00:38:28That's my top speed running
00:38:31Your stock looks very focused
00:38:34I just need a little bit of it
00:38:36Why have you turned all worried all of a sudden?
00:38:38You're making me nervous
00:38:39No, no, no, no, no, no, no, no, no, no, no, no, no, no
00:38:44Bring it home, Lydia
00:38:47I'm checking this octopus in the brazing liquid
00:38:53why are you not ready and I'm not sure that it's caught my octopus is not ready my octopus is
00:39:00not
00:39:00ready I am doubting that that might have not been the best protein of choice why are you
00:39:10not ready it's my only chance to get an apron so I'll just wipe down now and wait there's no
00:39:19plan B
00:39:20this is going to cooking time no plan B
00:39:32the stakes are high 10 minutes to go please
00:39:59I'm feeling the pressure now I've got to say but I think we're at a good place when you eat
00:40:04off at a stew it demands your attention from the stew base you have capsicum the scotch bonnet
00:40:10chili so that's hot and that's fruity then you're adding in the beef and the tripe which is the cow's
00:40:15stomach so a very divisive ingredient in some parts of the world but in Nigeria tripe is I love tripe
00:40:21which is great texture the plantains just bring this sweetness to the dish I'm hoping I've got
00:40:27the balance right spot on very happy with it it's all tasting really good I want to just eat the
00:40:35whole thing I have to remember where I am and make sure I leave some for the other dish I
00:40:41need that apron
00:40:42you know I've started this journey of chasing my dream and now I'm like that's going to be mine
00:40:51yeah how are you going amazing just got to get the sear on this tuna right and I feel like
00:40:58I've got a
00:40:58really good dish I can't wait for the judges to try my passion fruit tuna tiradito the sauces of
00:41:04ginger garlic chili passion fruit a flavor bomb in their mouth and it really balances out beautifully
00:41:10with that tuna they've also got a little cracker to start on the side that they'll be able to scoop
00:41:15it up and they're going to get that nice crunchy and the softness of the fish and the juiciness of
00:41:18the sauce all right we're in business now I'm really excited to give something from my heart and my
00:41:25family to the judges that looks so good come on Jackie is it done sound good yeah I think it's
00:41:37not
00:41:44I'm so happy with the cook on the prawns I love the color I think they're perfect so good it
00:41:49would be
00:41:49an apron hopefully yes how you going oh good good yeah finish making my dumplings and I'll pan fry them
00:41:58it's my chili oil is done and then do like a finish vinegar soy dressing as well my legs have
00:42:05just come
00:42:06out I've got my pangrotato done I've got my lake oil like steeping I think I should be able to
00:42:11get it
00:42:12on the plate in time oh wow look at that tell me you're gonna be ready on time it should
00:42:22be all right
00:42:22yeah this is very confident fingers crossed hopefully it pays off I've done my prep so now I've got to
00:42:33get
00:42:35fold them over themselves so they look a bit like petals and then from there I've got to pour over
00:42:48a
00:42:48bit of chili oil on each mound of fish oh wow nice and then place all the roast fried garlic
00:42:59chips as
00:42:59well just on each piece that's giving shit isn't it yeah and finally sliced spring onion oh wow
00:43:10and finally he seaweed crisps so organized Aaron getting that apron is another step to saying that
00:43:18this is what I want to do this is what I should do with my life and yeah I'm willing
00:43:22to chase that all
00:43:23the way to the end my octopus finally goes on the Hibachi
00:43:51smell is pretty good I have to say I'm hoping these flavors are to the judges liking let me hear
00:44:02that sizzle I want them to love my octopus I want them to love my potatoes I want them to
00:44:07love my sauce
00:44:07just want them to love it don't you dare stick I am panicking I really hope that octopus is beautifully
00:44:18charred and tender yes Lydia that looks so good is it ready I think so please be good now Oki
00:44:29looks amazing
00:44:30there are so much to choose from oh my god that steak is gonna be extremely close I've really pushed
00:44:47the chilling time on this cake as far as I can go I need to start decorating but I'm really
00:44:55hoping if the
00:44:56filling isn't gonna melt all the way through put on the black sesame chantilly cream and the yuzu curd my
00:45:03hands are just getting shakier and shakier I get the black sesame chantilly cream on the outside time is
00:45:10just slipping away through my fingers I wouldn't say it's the standard that I would usually have but
00:45:18hopefully it's enough yes Jackie I really want one of those aprons because I would absolutely love to build up
00:45:24my
00:45:24cake universe oh my goodness Jackie that was wicked oh you ready my hands are shaking how long how long
00:45:47the elements I'm gonna have is the beautiful sweet marin with my potato nogi and that spicy red velvet
00:45:55sauce there is a lot going on here oh my goodness the marin is looking quite undercooked just the time
00:46:08management of I haven't quite got it right let's go mate this guy's undercooked we have to base that
00:46:13I think on a base oh my just get it on the plate it's gonna be tight this is gonna
00:46:21be tight
00:46:21this is gonna be tight
00:46:2230 seconds to go
00:46:25go
00:46:26go Casper let's go
00:46:29let's go
00:46:30let's go
00:46:31go Amy
00:46:35look at that
00:46:36that is gorgeous
00:46:39holy doly
00:46:40come on come on come on
00:46:42get down to the wire you can do it
00:46:45I'm gonna rush
00:46:46oh my god oh my god he has to get back on the plate
00:46:49we're gonna dust it in ten
00:46:52get it on the plate
00:46:54five
00:46:56eight
00:46:57seven
00:46:59six
00:47:00let's go
00:47:02five
00:47:03four
00:47:05three
00:47:07eight
00:47:09five
00:47:09five
00:47:10five
00:47:11that is it well done
00:47:13alright
00:47:14wow
00:47:15we are
00:47:16we're
00:47:20we're
00:47:20we're
00:47:22we're
00:47:24we're
00:47:25that we have to judge this
00:47:37Well, that one is in the books.
00:47:39Your first cookie in the MasterChef kitchen.
00:47:41Hectic, wasn't it?
00:47:42Yes.
00:47:44Now, as you know, there are 20 of you,
00:47:48but only 10 aprons to give away.
00:47:52But what we haven't told you
00:47:54is if your dish really blows us away,
00:47:59we'll give you a white apron on the spot.
00:48:10OK.
00:48:11The first dish we would like to test
00:48:14belongs to Lydia, please.
00:48:18It looks the part,
00:48:20but, gee, I'm doubting this octopus.
00:48:24It's now or never.
00:48:26Absolutely.
00:48:26This is my one chance to get the apron.
00:48:34What is the name of your dish?
00:48:37Charred octopus
00:48:39with leek and potato
00:48:41and a yoghurt sauce with the dill oil.
00:48:46Are you nervous?
00:48:48Just a little.
00:48:49Oh, bless you.
00:48:50All right, a lot.
00:48:52It's just been such a dream to be here,
00:48:55and I just can't actually still believe
00:48:58that I am here.
00:48:59I just want to pinch myself.
00:49:02Tell us, how much do you want this?
00:49:04A lot, more than anything.
00:49:06This is such a great time for me,
00:49:09and all my dreams are all around food.
00:49:14I mean, octopus can be very tricky.
00:49:17Is this the reason why you are nervous?
00:49:19Because the octopus...
00:49:20Oh, look, I have concerns.
00:49:21I have a lot of concerns.
00:49:24Right, Lydia.
00:49:25I'm going to try it.
00:49:34I'm going to try it.
00:50:08The question was all about that octopus.
00:50:15Nuff char is a tender.
00:50:21Perfect!
00:50:22Perfect!
00:50:30Not only is the octopus perfect,
00:50:32I wouldn't change a thing on the whole dish.
00:50:35It is sublime.
00:50:38Oh, thank you.
00:50:39The potatoes.
00:50:41Like, you know when you're in a bath
00:50:43and you start to wrinkle up
00:50:45because you've been in there that long?
00:50:47That's the next step for those potatoes
00:50:49because I was sitting in that butter
00:50:50having a little spa date
00:50:52for, like, pretty much 90 minutes
00:50:54and it's just done the perfect thing for them.
00:50:59Yeah, I am so jealous of your family
00:51:02who get to eat this food every day of their lives.
00:51:06Like, that occhi just melts in your mouth.
00:51:08Every texture is like butter.
00:51:10The potatoes, the leeks, the occhi
00:51:12and, honestly, perfection.
00:51:15Do you feel better?
00:51:16Oh, so much.
00:51:17You can unclench.
00:51:19OK.
00:51:22Lydia, I am so glad we finally found you.
00:51:27Thank you so much.
00:51:28I mean, this is unbelievable.
00:51:31The leeks are nice and soft.
00:51:34Your sauce is exquisite.
00:51:36You are fabulous.
00:51:40I don't think you should be going back home yet.
00:51:44Because it's fantastic!
00:51:47It is brilliant!
00:51:49And because of this...
00:52:07What am I doing?
00:52:09What am I...
00:52:09I'm dialling, I'm dialling, I'm dialling.
00:52:11I'm dialling.
00:52:13OK, let's go.
00:52:14Husband!
00:52:17Hello.
00:52:18Hi, Sam.
00:52:20Hi, I love it.
00:52:20I got an apron.
00:52:22I got an apron.
00:52:24I'm on the show.
00:52:28They gave it to me on the spot.
00:52:30They love the octopus.
00:52:32I'm sorry, I can't control it.
00:52:39I'm going to go now so I can just pee my pants just a little bit.
00:52:47Thank you, thank you, thank you, thank you.
00:52:49Thank you, thank you.
00:52:53This is what it's all about.
00:52:57Next up, it's Aaron.
00:53:01It's a very daunting feeling.
00:53:04There are less aprons, so there's a lot riding with us.
00:53:09Aaron!
00:53:10I haven't had my knees shake like this in a while.
00:53:16Yeah, I'm nervous.
00:53:20OK, you got our attention.
00:53:22What have you cooked us, Aaron?
00:53:24I've made a cure kingfish with an ajo blanco sauce, some herb oil, chilli oil and seaweed crisps.
00:53:34You look like a chef, like straight up.
00:53:36I know, I'm like a chef, by the way.
00:53:38Just what I aspire to be.
00:53:39Why?
00:53:40What is it?
00:53:41Like, more than just the creativity, just everything about it is like the atmosphere, the adrenaline,
00:53:46you know, the fire of it, the passion.
00:53:48Yeah.
00:53:49That's good gear.
00:53:51So, do you want to come and finish it off?
00:54:17I love so much about you, and I love so much about this plate of food.
00:54:23The preparation of the fish is close to how a chef would do it, so well done on that.
00:54:29The chilli oil is right, it's ripping.
00:54:32It's got a great amount of smokiness, really love that.
00:54:35Great texture too, for more little bits and pieces going on.
00:54:40Dude, this is serious cooking in an audition.
00:54:44I love the juxtapositions here.
00:54:46So, you've got cool and heat with your sauces, and you've got really crunchy and crisp and then
00:54:51soft and luscious with the seaweed crackers and the fish.
00:54:55I love how all of those things go together.
00:54:58That is an amazing dish, but I think it's quite simple.
00:55:03I want to tell you how you can improve.
00:55:06I think I would have just cut that fish a tiny bit thinner, because it would have allowed
00:55:10a lot of that flavour that you've created to soak in a bit more.
00:55:15Well done.
00:55:18I've got good feedback on my dish.
00:55:20It was near perfect, but near perfect might not be enough.
00:55:24I'm just praying, praying, praying that one of those eight minutes is for me.
00:55:28Right, next one, Jacques.
00:55:33Oh, look at that.
00:55:35I've made a squid ink spaghetti with some prawns, some chillies, a pipi volute, and finishing
00:55:42with a parsley oil.
00:55:43Oh, yes.
00:55:50I think this is exceptional.
00:55:52I love your ink noodles.
00:55:55The sauce is what make everything together.
00:55:57You've got it.
00:56:00Brittany.
00:56:03This is Britt's Balanced Khao Soi.
00:56:05I have taken one of my favourite Thai dishes and recreated it to make a healthier version.
00:56:11The sauce is, like, literally...
00:56:14Perfection.
00:56:15That shows that you've got game.
00:56:18Oh, my God.
00:56:19Like, everyone else's dishes, it's full.
00:56:22Army.
00:56:23Just the class and calibre of people here.
00:56:26Oh, wow.
00:56:28Is just mental.
00:56:30I have made a mango and rose falutha.
00:56:33It tastes so much like every Indian dessert that I've ever tried, but it's all in one bowl.
00:56:39It kind of feels like eating confetti in a really beautiful way.
00:56:43They've just knocked it out of the pot.
00:56:47Thai Lace Garden.
00:56:48What amazes me the most is how the hell you've managed to return the flavours and, importantly, having the right
00:56:55seasoning.
00:56:57I'm terrified.
00:56:58It's going to be stiff, this competition.
00:57:00So, I've made you a fig leaf wrapped fish and then on the side you've got a grilled grape salsa
00:57:04and an Avgilemono sauce.
00:57:07Casper, this is wild.
00:57:08The flavours are all over the Mediterranean.
00:57:12I've never had anything like that and I think you absolutely nailed it.
00:57:21We'd love to try your dish.
00:57:27My life so far has, you know, all come together to lead to this moment.
00:57:31I want to make sure that I do the Nigerian food justice, but I'm also terrified, I'm nervous.
00:57:40MasterChef is everything I've ever wanted to do.
00:57:44I absolutely need an Avgilemono.
00:57:50I've come this far, I just have to get it.
00:58:00I've come this far, I've come this far, I've come this far, I've come this far, I've come this far.
00:58:10Alalu, what have you made?
00:58:13I've made rice with alfada stew and some plantain and a coconut and carrot sambal.
00:58:23You've been very brave to bring trout.
00:58:27I went back and forth about it.
00:58:29I really want to just kind of honour my roots and kind of do what I can to be part
00:58:33of the people who are making Nigerian culture more front and centre in Australia.
00:58:38And I thought, you know what, you only do this, I don't know, maybe once, so go all in.
00:58:59Well, Lalu, this is just a window into an entirely different world and I think Australia needs more of it.
00:59:11It's so sweet and meaty and comforting, it's got those lovely spices through it, but incredible umami that's just holding
00:59:21everything together.
00:59:23With the rice and with the sweetness of the banana and your magical touch of this sambal, it works so
00:59:29well.
00:59:31I think it's a phenomenal dish.
00:59:34And I'm really glad you kept the offal in there because the texture is phenomenal.
00:59:41This is probably the best try I have so far.
00:59:47You're talking about the lining of the stomach and the way you did it, you got the flavours into the
00:59:54dish, the sweetness, it's just fantastic.
00:59:57This is probably the best planté that I have so far in my life.
01:00:02Aww!
01:00:05Aww...
01:00:05There we go!
01:00:11Oh!
01:00:18I'm getting emotional, I'll never come that way before.
01:00:25What's making you watery eyeed?
01:00:28i don't know like it's there's a lot happening in my head right now you know that initial feeling of
01:00:36moving to england and trying to fit in so much and coming here and then leaning into um
01:00:43my upbringing and seeing that kind of appreciated and yeah it's i didn't expect this
01:00:52it just means so much more than i thought i thought i did oh bless you yeah it does stuff
01:00:56people this place yeah it does it is really moving to be able to experience this and i love that
01:01:04this
01:01:04is this represents your story of migration and a bit of your struggle and also a reclaiming of your
01:01:12roots because i went through that in real time in this kitchen in season one so well done for
01:01:18just being here and sharing the story thanks can we maybe take a little vote
01:01:36i think so
01:01:41yeah yeah
01:01:43Yeah!
01:01:46Woo!
01:01:58Let's go!
01:02:06This is unreal. I can't believe it.
01:02:11I'm shaking like a leaf.
01:02:13I appreciate it. Thank you.
01:02:15Thank you. Thank you so much.
01:02:18This is ridiculous.
01:02:21Oh.
01:02:23What a life.
01:02:30Next up, Alita.
01:02:36My dish looks absolutely beautiful.
01:02:38And I just hope that those Peruvian flavours are good enough to get me an apron.
01:02:43Wow.
01:02:44Because I'm not ready to go home.
01:02:46Alita, what'd you cook?
01:02:48I cooked you a passion fruit tuna tiradito.
01:03:15Alita, it is plain and simple. I absolutely love that dish.
01:03:22It's one of those dishes, as soon as you poured that sauce on, you were hoping for, like, brightness and
01:03:28freshness and zing and texture.
01:03:30It delivered in spades.
01:03:32You have put your best foot forward in this audition.
01:03:36So you should be super stoked.
01:03:38Thank you so much, Andy.
01:03:39Alita, I love the dish.
01:03:41I love the floral notes of the chilli that went so well with the perfume of the passion fruit and
01:03:46just that ton of acidity is just so refreshing.
01:03:50Well done.
01:03:51And I love your very, you've got a very zen vibe.
01:03:56It's bright.
01:03:57It's tropical.
01:03:58It's balanced.
01:03:59You've chosen a fantastic fish for it.
01:04:01The tuna's, you know, really oily.
01:04:03So you've got, you know, that little sesame crust for fattiness, as well as the avocado and then all that
01:04:08beautiful garden freshness from the coriander.
01:04:10It's a winner.
01:04:11It's so lovely.
01:04:13I'm feeling excited, but also I'm just praying so hard that my dish is still good enough to secure me
01:04:22one of those aprons.
01:04:24Let's have it, Jake.
01:04:28A eye fillet with a garlic mash, charred shallots and a crispy leek with a chickajou.
01:04:35Juke.
01:04:39It's probably a touch under.
01:04:42Yeah, yeah, yeah.
01:04:43Like, you were bloody close.
01:04:45Yeah, steak's definitely rare.
01:04:47The shallots are a little bit raw.
01:04:49And yeah, the sauce is split.
01:04:50I think you could have had better days.
01:04:53Grace!
01:04:56I've made tortellini and brodo with radicchio.
01:04:59The broth was very delicate.
01:05:01I would have liked a little bit more substance because the filling's got some game.
01:05:06Amy.
01:05:06Beauf bourguignon with pomme puree, green beans and petit baguettes.
01:05:12Just a little reduction on that sauce.
01:05:14The fresh cooker, all the moisture goes in and back in.
01:05:17So you need to bring that down a little bit.
01:05:20Tim.
01:05:21It's a spicy pumpkin and ricotta with basil ravioli with a sage butter sauce.
01:05:28I think I would have burnt the butter.
01:05:29Just to add another dimension and a little bit more salt.
01:05:34Some of these dishes are looking absolutely amazing, but not everyone is nailing it.
01:05:39So I'm getting really nervous.
01:05:42Lucy!
01:05:43Hello!
01:05:45I've made a duck tsukaman, which is a dipping ramen with a Mahler soup base.
01:05:51The only problem I have is a duck.
01:05:53It's undercooked.
01:05:54It is so easy to make mistakes in this kitchen and I'm really freaking out about the inside of my
01:06:00cake.
01:06:02Jackie, you're next!
01:06:07There were definitely elements that were rushed.
01:06:09So I'm so nervous I am having an out-of-body experience right now.
01:06:18So tell us what you've made.
01:06:21So I've made you a black sesame and yuzu cake.
01:06:24Inside we've got a black sesame chiffon, a yuzu curd,
01:06:28wrapped in a black sesame chantilly cream and a foillotine crisp on top.
01:06:34You have to be very brave cooking a whole chiffon cake.
01:06:41It's what on the inside that counts, Jackie.
01:06:43I'm so nervous, Jackie.
01:07:05Whoa!
01:07:08That is a good cross-section.
01:07:12If it tastes as good as it looks, it is going to be magnificent.
01:07:17Yeah, it is.
01:07:17Wow.
01:07:43Jackie, that chiffon is textbook.
01:07:49Really, really good.
01:07:50Just velvet-y, so light.
01:07:52And the sesame in it just gives it this lovely richness and nuttiness.
01:07:57And then I really love that you've balanced the sweetness of that yuzu curd,
01:08:04which is really nice and sharp, with a cream that you haven't sweetened very much at all.
01:08:10It's a really, really good job.
01:08:12Well done.
01:08:13That was all the technical stuff.
01:08:15It's bloody delicious.
01:08:17This cake right here is just something that we don't see at this stage in auditions.
01:08:23I am blown away.
01:08:24Flavour is right up my alley.
01:08:26It just goes yuzu, yuzu, yuzu, yuzu, black sesame.
01:08:31And it's like, it's perfect.
01:08:36Jackie, wow.
01:08:37It's like, wow, wow, wow.
01:08:40I love this cake.
01:08:42It is so good.
01:08:44I think the fact that it's not too sweet means that I could eat this absolutely any time of day.
01:08:49Maybe even for breakfast.
01:08:52If you can pull something like this, on a day like today, I cannot wait to see more of you.
01:09:18I agree with you.
01:09:21You're the cake lass.
01:09:22Go on.
01:09:23Jackie.
01:09:23Jackie.
01:09:24Oh my God.
01:09:27I've got something here.
01:09:34Oh my God.
01:09:41Yeah Jackie.
01:09:42It's something that I never thought I could achieve as well.
01:09:46And I think I've had so much encouragement and support from everyone around me.
01:09:50And to be up here, to be holding one of these now, is so special.
01:09:56This is not real.
01:10:00We'd love to try your food.
01:10:02Annabelle.
01:10:03Some butter poached leeks with a hazelnut pangrattato and creme fraiche emulsion.
01:10:10Everything is peaking.
01:10:13From the sweet and sour leeks to the creme fraiche.
01:10:17Just like, oh.
01:10:20Oh, what?
01:10:21What is this place?
01:10:23Who are you people?
01:10:25And it's unfathomable how high the bar is.
01:10:29Vamos, Jonathan.
01:10:32Chicken and nopales misioter.
01:10:34Some Mexican style red rice with some tortilla.
01:10:36Yep.
01:10:37Nopales, they've got this citrusy, kind of earthy flavour to them.
01:10:41Amazing.
01:10:42Delicioso.
01:10:44Casers.
01:10:45I've made you a thali today.
01:10:47So a lentil dal.
01:10:48Bombay potatoes.
01:10:50Turmeric rice.
01:10:51And mustard chicken.
01:10:52I think you've accomplished a lot in the 90 minutes.
01:10:54So you have to be congratulated for that.
01:10:57Love the dal.
01:10:58So, so delicious.
01:11:00Beautiful rice.
01:11:01Potatoes were lovely.
01:11:02By golly.
01:11:03This is, this is crazy guys.
01:11:07Like, I'm flipping out because we only have a certain amount of aprons to give out.
01:11:14Next dish we'd love to taste is Jeff.
01:11:20Malforting mala chicken and prawn dumplings with a vinegar soy sesame dressing.
01:11:27I'm not throwing this out lightly.
01:11:29I think that's the best dumpling dish I've had in here.
01:11:35To open up a filling which just hits every note that you want it to.
01:11:41That was insane.
01:11:43Jeff, you're going to have to take off your beautiful rainbow apron.
01:11:51Pop it out for this white one.
01:11:53Yeah, Master Jay!
01:12:02Can everybody stop being so good out there?
01:12:05There you are making our jobs way too hard.
01:12:11Right.
01:12:12Finally, look.
01:12:18There's been a four aprons get awarded on the spot.
01:12:21But that's my dream.
01:12:23I want that white apron so bad.
01:12:26It would mean everything to me.
01:12:29But I'm nervous about that marin.
01:12:31My whole dish is riding on it.
01:12:33I'm really nervous that it's undercooked.
01:12:36So tell us, Luke, what is your dish?
01:12:40I've done a pan fried gnocchi with West Australian marin.
01:12:44My spicy red velvet sauce and a basil oil.
01:12:48Are you pleased with the marin?
01:12:52I'm not sure, to be honest.
01:12:54I'm not sure, to be honest.
01:12:56I'm not sure, to be honest.
01:12:58I'm not sure, to be honest.
01:12:58I'm not sure, to be honest.
01:13:17Well, Luke, today's great.
01:13:20You are fantastic.
01:13:22Trying to work out how the hell such a young kid.
01:13:27To end up jungling with marin.
01:13:31New keys cooked to us.
01:13:33A velvet sauce.
01:13:35This most amazing, beautiful basil oil.
01:13:39It is good.
01:13:41You've got something.
01:13:42Thank you so much.
01:13:43Luke, I just want to set the record straight.
01:13:46Your marin is perfectly cooked.
01:13:53The sauce is divine.
01:13:55It's got this wonderful peppery spice.
01:13:57Beautiful gnocchi.
01:13:58Love the crust you got on that.
01:14:00Tiny little bit dense.
01:14:02Especially when you've got that beautiful light marin.
01:14:04But wow.
01:14:05Well done.
01:14:11I know I'm definitely in with a shot today.
01:14:16I reckon, just like it's a 50-50 chance.
01:14:18I need one of those white aprons bad.
01:14:22I need one of those white aprons bad.
01:14:47If we call your name, please step forward.
01:14:53The first one really showed us a luscious sauce.
01:14:59So please, conform to claim your apron.
01:15:05Alita!
01:15:09You're a real good start.
01:15:11I can't believe it.
01:15:12I'm ecstatic.
01:15:14I feel really blessed, to be perfectly honest.
01:15:18I'm ecstatic!
01:15:21This next dish showed a massive amount of technique.
01:15:29Jack!
01:15:39This next dish, it was simple.
01:15:41But it was bloody delicious.
01:15:44Annabelle!
01:15:52Seeing everyone get an apron, it's amazing.
01:15:55They're so amazing.
01:15:56Like, the food that they put up, it was stunning.
01:15:58Caspar!
01:16:02But it's a very daunting feeling.
01:16:05Yeah, if I don't get one, I'd be pretty devastated.
01:16:08It's a big deal.
01:16:10It's you, Meg!
01:16:14I really don't know what's going to happen.
01:16:18There's only one apron left.
01:16:29Last dish gave us bags of flavour.
01:16:34Tons of textures.
01:16:35And it looks like it came fresh off the pass to the restaurant.
01:16:44Aaron!
01:16:51Yeah! I got it!
01:16:53I got it!
01:16:59Oh, man!
01:17:04Well, the hard work's paid off, you know?
01:17:07This is a step towards a dream.
01:17:13To the ten of you, welcome to MasterChef!
01:17:16Yay!
01:17:19Your dream is now a reality.
01:17:22Well done.
01:17:27To those of you who didn't receive an apron tonight,
01:17:32you're not heading home just yet.
01:17:34You'll all be cooking again later in the week
01:17:37where you'll get a second chance to win an apron.
01:17:45Oh, that is incredible.
01:17:47I thought I was done.
01:17:49I thought my MasterChef dreams were over, but they're back.
01:17:52And I am ready to go.
01:17:55I did not see what's going on at all.
01:17:57Oh, I had no idea.
01:17:59I'm coming with everything.
01:18:00And I'm getting one of those white aprons.
01:18:04Tomorrow night...
01:18:07What a massive start to the competition.
01:18:12..20 more of the country's best home cooks...
01:18:16Pressure is on. The standard is so high.
01:18:21..battle it out for a spot in the competition.
01:18:24I want the apron like crazy.
01:18:26If I get an apron, I could win a trophy.
01:18:30..and one dish...
01:18:33I'm making a...
01:18:35..will decide their fate.
01:18:38You're making a panini.
01:18:39Yeah.
01:18:39Ten aprons up for granted.
01:18:41And you're making a sandwich.
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