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MasterChef Australia - Season 18 - Episode 02: Auditions, Day 2: Food Dream
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00:00I
00:40Standing on the gantry yesterday, I was feeling so excited that I was day two cooking, but
00:45now I'm here. The nerves are at an all-time high.
00:49Come on down, everybody!
00:53I have seen the calibre of cooking. They were all so good, and I thought all of them would
00:58just get in and maybe they would send us home. So I really need to make sure I can deliver
01:03today. I want the apron really bad.
01:05Welcome back to the MasterChef Pitcher!
01:11What a massive start to the competition. Yesterday, Group 1 all cooked their dream dishes, where
01:1910 of you sealed the deal and got your hands on one of those crisp white aprons.
01:24Oh, Group 2. Here we go. Now it's your time to shine. Make sure that you leave nothing behind
01:33the stove. Because we've only got another 10 aprons to give out tonight.
01:40Tonight, you have a 50-50 chance of getting an apron. Those are great odds, so take full advantage
01:48of it. As you learned last night, anyone who doesn't receive an apron will get a chance
01:54to cook again tomorrow. But there will be only four aprons on offer.
02:05Pressure is on. The standard is so high, and I'm so determined to earn myself that white apron.
02:13Jess!
02:15Hello!
02:18How about you?
02:19Very emotional, and it's very surreal, but I'm also similarly like, ready to go.
02:25Oh, yes!
02:26Yeah! Popped!
02:28Pat!
02:29Yo!
02:29How are you, mate?
02:30Good.
02:32Fricking it a little bit.
02:34I was gonna say, man in many words.
02:37Emily!
02:39Well, that's cracking.
02:42how are you feeling what's going through your head I'm really excited basically stay calm stay
02:49chill and show you a little bit of awesome sauce so you have 90 minutes to cook us your food
02:59dream
02:59dish and if it's love at first bite we'll reward you with a white apron the pantry is fully stocked
03:08so please don't hold that I get to cook in the Masterchef kitchen this is a dream come true but
03:35not only that the pantry I'm so excited to see the pantry oh my gosh oh my gosh where is
03:43everything
03:44all right what do I need
03:49there's too many things I know I know it's so intimidating when you first come in here
03:54black sesame black sesame hello octopus how you doing
04:14how are you having so much fun being in the Masterchef kitchen although this is a really stressful
04:23environment I'm actually having a great time tomorrow is not promised so you just have to
04:32enjoy every moment I like flavor I like boldness I love lamb I was actually born New Zealand so I
04:52feel
04:52like bland for my blood I'm cooking a lamb back strap with ducka a pea mint and feta hummus and
05:00then a flat bread of course
05:02cooking and food is such a huge part of my life I was born in New Zealand I moved to
05:08Australia when I was five
05:09I had quite a thick kiwi accent you know I was saying like six and it sounded like different things
05:16I always struggled reading but luckily my teacher clocked on that I loved cooking with my mom so you
05:24know why kids were reading like Harry Potter I was given recipes and cookbooks to read that's how I learned
05:32to read was reading recipes yeah this dish would make a young dot proud so I really hope it gets
05:40me an apron
05:41today yeah everything's going well we've still got enough time so I'm just trying to stay calm and the
05:50biggest thing I have to get onto soon is the flatbreads I think rolling them leaving them and rolling them
05:55again
05:55for like the perfect air bubbles so I'm gonna hopefully achieve that today if I roll them out soon
06:15you're cooking something for us what is it it's a straight food okay and this is something I've
06:20grown up eating in Delhi it's called a cattori chart so the cattori is made of shredded potatoes inside
06:27it's got hampered chickpeas and then topped with coriander chutney and the tamarind chutney with
06:32much dull dates okay I cannot believe I'm actually here I grew up with very simple food it was mashed
06:41potatoes chicken some salad a little bit of bread so I'm doing just like a refined journey of my life
06:47cooking quail some kind of puree and a vibrant beautiful salad to go with it it's so much bigger
06:54than just food for me it's like creativity and joy I'm very excited I want what a bread so much
07:04so so
07:04much I'm making sauteed prawns so prawns deep-fried with a salt and egg sauce that's got but actually
07:10currently wrapper the milk and butter in it I think it's a great encapsulation of Malaysia and the
07:16cuisine we have trying to keep my nerves under control but can we give you my best shot I will
07:22see how it goes right I'm cooking judges my very good duck noodles so there's duck his noodle there's
07:30a sticky soy caramel it's delicious I hope they love it okay ducks a tricky one to back get bang
07:36on so I've got
07:37a motor looking good now looking good all right we're close there you know we need those spuds go need
07:50those but need that's pretty well on track just what my sauce to reduce down and intensify a little bit
07:56keeping on this lamb potatoes not too bad I'm pretty happy with where I'm at
08:04I'm a very laid-back character bit of a country kid I'll play footy and like a blokey bloke type
08:12of
08:12scenarios but there's definitely that creative side that a lot of people aren't aware of
08:20I think the biggest misconception about myself is that I even do cook
08:25I think a lot of people be surprised with what type of dishes I can come out with
08:30the presentation side of cooking is something I'm really passionate about and that's probably
08:34something nobody's really aware of
08:41this is pretty surreal so tell us what you're making the dishes called bread and fat so I've
08:46got sourdough roasted in lamb fat pom puree salt-baked beet fruits peanut puree salsa verde and it's a dish
08:55coming from my nan who would make these amazing roasts but never eat it and we'd sit down and ask
08:59why are you eating that and she'd go I filled up on bread and fat oh classic oh so I
09:05one day was brave
09:05enough to try it there's fresh white bread straight through the land pan drippings and I was like oh my
09:11god that's what a mommy is can still remember that taste in my mouth it smells so familiar depending on
09:19what mood you're in so I just love everything you in with a shot if I can pull this off
09:24and everything's
09:24balance I love it we believe in you not if thank you the food I love to cook is food
09:34that means
09:36something to me recreated in a more elevated way we're close there thank you as you've seen time
09:45flies in this kitchen you've already had 25 minutes get a move on
10:00magic things can happen to put your back on there looking really good fella thank you good night
10:07quick thank you this hurt through the grapevine pretty sure he's like a mad banker yeah come on
10:13Vinny much of kitchen definitely for high stress tempo environment but I'm definitely no stranger to
10:21high-pressure situations I am a registered nurse I work in like a liver transplant ward some days are
10:33pretty difficult I've loved my job like since I started it but there's always like that passion of
10:42food that I've had that's been there for my whole life I love everything about food I love eating it
11:00I love making pies I love cooking me and I love making rustic Italian food but my dream in the
11:10future is
11:11to open up my own panini shop just a little humble place like a hole in the wall type of
11:15thing like
11:17make everything from scratch and make amazing combinations of food between spread that people
11:23probably haven't seen very often the name's been workshopped a little bit but I think we're we're
11:30going with Vinny's paninis so being a master chef is like the once-in-a-lifetime opportunity that I'm not
11:38going to take for granted what's the dream the dream well I want to open up my own panino shop
11:52so I'm
11:53making my own bread today I'm making my so you're making a panini yeah I'm making a poqueta panino and
12:00no I'm looking at Aaron else edition so elegant and I'm giving you a role but 10 aprons up for
12:07grab yeah you got a 50 50 chance of getting one and you're making a sandwich
12:2610 aprons up for grab yeah you got a 50 50 chance of getting one and you're making a sandwich
12:32yeah
12:34it's either going to be incredible or an absolute disaster I think you're brave yeah you are very very brave
12:42all the best Andy's worried that I'm just making a sandwich but this isn't just a sandwich I'm
12:47making a poqueta panino you know I got a poqueta in the oven my own bread making my own bocconcini
12:55and
12:56then I'll have a salad and mayo to go with it each element in this panino I'm making it from
13:01scratch
13:02and it shows the skill and techniques that I have on up Vinnie how we looking how's the cheese it's
13:09getting there it's getting there oh wow pressure point for me today will probably be in the poqueta
13:14I can't be raw and I want to get some crispy skin on there too when I've made my poqueta
13:19at home it's
13:20taken at least two hours but in a 90-minute cook that's not gonna work so I've cut it down
13:24smaller
13:25and I hope they could get home oh my guys keep moving 50 minutes to go
13:41I'm just under the pump right now I'm making a beef wellington with salted duck egg bro blonde so being
13:50the
13:50biggest challenge right now is to get everything into there and nothing will be set tonight I'm
13:55cooking a Yemeni feast it's multiple dishes and it's gonna be hopefully amazing I will do my best to
14:02make it the best ever I hope the judges like this and I hope I can pull it off I'm
14:08making vanilla
14:08requires so short sharp and shiny little darlings to melt in your mouth and treat the judges if I pull
14:18this off I'm 100% getting an apron what apron would mean a lot I mean I wouldn't have left
14:27my
14:27four beautiful kids if it wasn't something super important to all of us so it would mean a world yeah
14:33and I live in a little country town called Esperance this is my husband Tim and then my four lovely
14:38kids
14:40I got married at 18 and two weeks and then when I was 23 I had my first kid I
14:46knew even from then I
14:47wanted to choose to be a stay-at-home mom and I'm really proud that I've done that but now's
14:55the time
14:55that I can explore my dreams food is absolutely a lifelong passion when I was a kid if you gave
15:02me
15:02birthday money I'd be like oh I can buy a new cookbook I actually have probably 400 cookbooks there's always
15:12something inside of me that I wanted to learn everything MasterChef has actually been a driving
15:18force in inspiring me to cook and I've been practicing for like my whole life as a mom I make
15:27pretty simple
15:28food for the kids but when I get to like spread my wings I love to do more fine dining
15:33this is a chance
15:37for me to prove myself I'm ready to give it my all I'm gonna make my family proud I am
15:48cooking octopus on
15:49a red pepper puree and I'm going for a real octopuses garden theme so I'm gonna try and create this
15:55little
15:55garden habitat for it this dish is all about technique and balancing flavor I've got the buttery octopus the
16:03rich and do a puree and then on top of that I've gone with more fine dining elements I've been
16:07really
16:07starting to like delve into fine dining and all that fun little like embellishments that come with
16:13that to elevate this dish I'm making citrus caviar pearls and a squid ink twill for my citrus caviar
16:20it's an agar agar mix with a bit of water and the citrus in there and I put that little
16:25bits into a
16:26cold oil as soon as it hits the oil it forms this perfect little round cylinder that pops in
16:32your mouth when you eat it although I've been a stay-home mom for the last 13 years I have
16:38been
16:38honing my skills I want to prove to myself and the judges that I belong in the master chef kitchen
17:02I'm doing a butterfly trout and a kind of herb dressing on top
17:09with some pickled red onion sumac on a harissa yogurt so the harissa is on now this dish represents
17:17the food that I grew up with fresh fish a lot of Middle Eastern elements that's the food I love
17:24really
17:25excited to be here I actually can't believe it I've dreamt of this for such a long time I've been
17:31watching MasterChef since the first season it feels completely surreal I feel like I'm in a dream state
17:37cooking in the MasterChef kitchen for the first time in front of the judges I'm a little bit starstruck
17:43so has your food dream already come true just by being cute yes it really has pose right there
17:49good luck thank you I think she's such an icon she's so sweet and generous she's just so wonderful so
17:58kind and yeah she's just so sweet so I need to put up a great dish that's good I feel
18:08like I'm in a
18:08really good space now I've got all my elements done with this trout this should be a boneless whole fish
18:15so
18:15I can really focus on filleting that fish and then cooking it perfectly
18:40what brings you to the MasterChef kitchen I've always been inspired by MasterChef I remember sitting on the couch at
18:46nine years old watching Laura
18:47not nine and you were watching Laura in six yeah so how old are you I'm trying to
18:55bless you oh okay so I'm calling the dish rossels and I want my shoe to look like rossel flowers
19:00and
19:00the filling is rossel seed yuzu and miso with a little um yuzu veil on top I was not expecting
19:07that
19:08that's that's the trick hey mena hi tell us what you're making so I've got a bit of a fusion
19:13thing going
19:14on a little bit of Italian and a little bit of a Filipino I'm making ravioli oxtail with a
19:21curry curry bourbon some quick old bits and some crispy eggplant okay
19:40I am making an egg yolk ravioli with a burnt butter sage sauce gonna put a
19:49parmesan crisp in and and I think that's it I want apron like crazy I'm gonna run away with it
19:57if I
19:57could run up and grab it I would think I'm definitely a threat that you know a little
20:03sneaky ninja in the background that looks amazing Emily I was basically brought up in a little Chinese
20:13restaurant my parents originally came from Guangzhou China and kind of settled in Dubbo because my pop
20:20open one of the first Chinese restaurants there I was the little Asian kid under the counter so I
20:25used to pop there and I'd be like helping take orders if I could used to always just watch them
20:31cook a
20:32lot of the restaurant food was very westernized you know the beef black bean the mongolian lamb and kind
20:37of that but in reality we don't usually eat that at home when it comes to my cooking style it's
20:44really very authentic Chinese food very like spicy or something really sour some intense traditional
20:52herbal flavors food that people have never seen before or haven't eaten before I cook Chinese food with
21:00heaps of love and no MSG crack-a-lack'em indeed I'm cooking my rendition of wonton noodle soup with
21:10a Chinese chicken
21:11herbal broth whoa check this out so it has some goji berries longan astragalus roots so you're really nourishing us
21:19today I am making sure that you stay healthy so you can keep me on the show I love your
21:24energy I'm gonna flavor bomb the judges like crazy
21:38I'm doing a butterfly trout and my fish needs to be cooked absolutely perfectly I'm gonna be cooking
21:46this fish on the hibachi so open flame it's gonna carry a really nice smoky luscious flavor into that trout
22:01this is unbelievable like you know all these surroundings are sorry well they're actually kind
22:05of familiar because I've been watching the show for so long I mean I've been watching this show since
22:16I think Petro is awestruck over Poe you're a big name in the household my mum loves it understandably they
22:24are such icons that is a lot of flame
22:30this is unbelievable I think Petro just really needs to take a breath and focus and could just really give
22:37his dish all of the attention that it deserves
22:42It's looking good
22:43I have some hibachi anxiety yeah hibachi is dangerous
23:13Oh, Jesus.
23:14Oh, my gosh.
23:21There's only ten aprons tonight, and there's only four tomorrow.
23:24And I have to give this cook everything I've got to get one of those ten aprons.
23:29And it kicks you.
23:33Happy with that.
23:33I'm cooking octopus with an india puree and piffin fennel.
23:38But I really need to try and elevate this, show some techniques, and nail these flavours.
23:44What am I doing?
23:45100.
23:47Now that my citrus caviar is done, I can move on to my squid ink twill.
23:52What's happening?
23:53As it hits the pan, it starts to bubble, and it creates this, like, lace-like texture.
23:59That black contrast against your red puree, I think, is going to give this dish a real wow factor.
24:04Okay, we're done.
24:06But I have to be so careful with it because it's quite thin.
24:09We are done.
24:10Octopus has been in the pressure cooker, and it's perfectly tender.
24:15Now, I need to get it onto a really hot pan to get some char onto it to give that
24:18smoky flavour.
24:25I've been waiting so long to get into this kitchen.
24:27Everything has to be perfect.
24:30You're like a musical conductor.
24:32Look at that, you're everywhere, huh?
24:34It does feel like that, but it's just the same as raising four kids.
24:37I can't wait to see if you're trying your food, by the way.
24:39Oh, wait, thank you.
24:42Oh, that is not what I want.
24:44Dots like it's so clean, man.
24:47So calmly as well.
24:48So calm, so clean.
24:49I'm feeling good.
24:50I feel so at home.
24:53Relax.
24:55I think I'm forgetting I'm actually in the MasterChef kitchen.
25:02You're OK, girl.
25:03You're OK.
25:05Things going well.
25:06I'm just getting my peas ready for my salad.
25:09The lamb needs to be done.
25:11It needs resting time.
25:12We have to make sure it's pink in the middle, blushing.
25:15But we want it nice and toasted on the outside because it is rubbed in the duper.
25:19OK, guys, 15 minutes to go.
25:22Good luck.
25:28How is there only 15 minutes to go?
25:3015 minutes.
25:31I feel that.
25:33I've spent so much time getting this flatbread dough right.
25:37I feel like I've been in a trend.
25:39Keep up the pace.
25:40I need to get this rolled out.
25:41I need to cook my lamb.
25:43The pressure's on.
25:45This is not hot.
25:47Keep going, yeah?
25:49I'm trying.
25:50I'm just pressing out.
25:51Yeah.
25:55OK, the flatbread's flatbreading.
25:57Fabulous.
25:58You got this.
26:01Towards the end of the cook, it's important to, like, stay on track what I'm actually doing.
26:05So, yeah, there's a lot of elements.
26:07All my elements are on the go.
26:09It's just, like, I'm trying to make sure I balance the jus.
26:13I have to make sure I balance this fennel puree and cook the quail.
26:19Breads are almost done.
26:20I'm just going to have to finish legs in the oven.
26:24Oh, my goodness.
26:25I'm actually working so hard for the Yemeni feast.
26:28They are seven dishes, and they are a lot.
26:31They all have different components.
26:32I'm working so hard to get them all done in time.
26:37It will work.
26:38I'll make it work.
26:41Oh, I've got 1,000 things on right now at the moment.
26:46I was expecting the welling to brown up by now, but it's not doing that.
26:51I'm just trying to crank up the heat a bit more to hopefully speed up that process.
26:57I've got my fingers crossed.
27:00I've got a lot of things to do.
27:02I have to temper my chickpeas, and I have to fry my katori, which is the hero element.
27:09So I'm freaking out right now.
27:12Yeah, this is not going to hold the shape.
27:14Come on, Emily.
27:15Yeah, man, I can't even open the flour.
27:18The Chinese herbal soup is simmering, and it is...
27:25The chicken flavours coming through, so are the red dates and the goji berries.
27:30And I'm working on my one-ton filling as well.
27:33I am sweating.
27:36Prawns, chicken mince, coriander, Chinese chives, my scallion oil, and the prawn oil.
27:43Basically, my goal is to actually flavour bomb the judges out of their, you know, pants.
27:51Wow, look, Emily knows what she's doing.
27:54I feel you.
27:56Making sure that my one-tons are nicely wrapped.
28:00I have my ancestors screaming down at me, making sure that there's only three one-tons on there.
28:06You know, three means, you know, birth or, like, to grow something, but four means death, and five means no.
28:12So, if I want this white apron, I need three on the plate, and then hopefully I'm done.
28:18Hopefully they love it.
28:20Are you good, babe?
28:21I'm just trying to finish this as best as I can.
28:24Oh, my God.
28:26It's making brocacini.
28:27Yum.
28:27Get this man a panini shop, Asap.
28:30I'm feeling a lot of pressure at the moment.
28:32I know that there's a lot to get done and not much time left at all.
28:36I'm making my mayo, I'm making my salad, and I'll finish off with my cheese.
28:40Where's your porketta?
28:42Still in.
28:43Don't open it, don't open it.
28:44I just want it to get real crispy.
28:45Yeah, so do I.
28:48My ciabatta looks nice with brown, crispy, crunchy.
28:51It's got that real old bakery-type wood-fire feel to it.
28:56Oh, that's nice.
28:58That's good, Vinny.
29:01I pull my porketta out of the oven.
29:03That's hot.
29:05I'm crossing my fingers now.
29:07Just watch your fingers, yeah?
29:09Because I've had to adapt this recipe.
29:11I'm putting my whole dream on the line with this porketta.
29:20Bro, so good.
29:22So good.
29:24My porketta is looking good.
29:26I'm confident I've cooked it perfectly.
29:28So I'll start making my panini.
29:30I feel like I can win one of those white aprons.
29:33Five minutes to go!
29:37Oh my goodness.
29:41You're so nervous.
29:58Wow, look at the sauce.
30:00The color is superb.
30:02It smells lovely.
30:04That's done.
30:05It is risky to do a dish that is so familiar, like a roast dinner, but I believe I can
30:10plate
30:11it up in a way that makes it more than just meat and vegetables.
30:15It should be pretty good.
30:16This sourdough crouton, there's a bit of a magic about the dish, because not only does it create
30:21the texture element, but it also tastes like a piece of roast lamb.
30:26So that memory of my name, bread and fat, they want to deliver that on the dish today.
30:32One more for good luck.
30:36Almost finished.
30:37Two minutes to go!
30:44I can't see anything.
30:45Yeah, they're good.
30:48Sorry, is that driving in mental?
30:50Yeah, there's a lot.
30:51There's a lot of alarms, right?
30:53Chaotic, trying to get everything together.
30:55But hopefully, it'll all be fine.
30:57I'm starting to play things up.
30:59I'm getting my harissa yoghurt down.
31:01Petro, how does it taste?
31:03Yeah, it's actually good.
31:05Feeling really confident.
31:07There's so much big flavor within this dish, but I still want them to taste the fish itself.
31:15Shit!
31:20I can't believe it.
31:21The skin is scorched.
31:23This is not good.
31:24It can ruin my chance of getting that apron.
31:30Get her on the plate!
31:32Get her on the plate!
31:34Come on, Hannah!
31:36The atmosphere is crazy.
31:38Come on, get her on the plate!
31:40Oh my God!
31:40And this is chaotic.
31:43Oh, shit.
31:45I've put the hummus down.
31:47I've got my lamb.
31:49It's cooked to perfection.
31:50So I really need to lock in and make sure it's a MasterChef worthy.
31:55This is it!
31:5810!
32:009!
32:028!
32:037!
32:056!
32:065!
32:07Five, four, three, two, one.
32:15That's it.
32:16That's it.
32:19It's very cold.
32:21My dish isn't even better.
32:23That's work, guys.
32:27I am pretty happy.
32:29I hope the judges like this,
32:32and I hope I did this feast justice.
32:35And, yeah, I just only can wait and see.
32:46I don't think I need to tell you
32:48just how important this tasting is.
32:50We only have ten aprons to give away.
32:55And just like last night,
32:57if your dish blows us away,
32:58we'll give you a white apron on the spot.
33:01We would like to taste a dish from Hannah.
33:07This is it.
33:09This is my dish.
33:10I'm happy with my dish.
33:11I've hit it with everything I've got.
33:13I'm ready to take this next step.
33:16Oh, wow.
33:17Oh, you're so cool.
33:19OK.
33:25I really, really need one of those aprons.
33:38Oh, wow.
33:41Oh, wow.
33:47That looks stunning.
33:52I have done a charred octopus
33:56with a red pepper and nduja puree.
34:01And I call it the octopus's garden.
34:08Wow.
34:09OK.
34:14What is with you guys, man?
34:18It's stressing me out.
34:21You got some fans at home?
34:23Yeah, I have a few fans.
34:24Yeah?
34:25Yeah.
34:25I got four fans that are, like, really little.
34:28Your own?
34:29Your own fans?
34:30My own fans.
34:31My own little cheer squad.
34:32Nice.
34:33Too late.
34:33So I've got four kids.
34:35Did you test this one out?
34:37Yes.
34:37And do you know what?
34:38They love octopus.
34:39Wow.
34:40Sounds expensive.
34:43Shall we?
34:44OK.
35:11You have four kids at home?
35:13Yeah.
35:14They're not close.
35:15You know?
35:16No.
35:16They're all the way over the other side of Australia.
35:19Don't make me cry.
35:21Yeah.
35:23Like, that's so hard.
35:24Are you prepared for that?
35:27I am.
35:36That's all I need to hear.
35:40I'll pump your tyres up now.
35:41The dish is exceptional.
35:42I really loved it.
35:46The nduja and red pepper sauce gives a really lovely sweetness and spiciness to the dish.
35:52And then the pickled fennel, because I was searching for acidity, and that was where it was coming in.
35:58And the potato just lets everything kind of mellow out of it.
36:02Really loved it.
36:05Yeah, Hannah.
36:06Just a really accomplished plate of food.
36:09Beautiful oki, really buttery and tender.
36:14Just the presentation was just amazing.
36:20You know what is amazing?
36:21After doing the most important job on the planet, in the world, as a mom, to knock out a dish
36:28like this.
36:29It's flavours.
36:30It's everything.
36:32There is precision.
36:33You are really unique.
36:38Thank you, guys.
36:42That feedback is so validating, because I have four kids that I'm leaving, but I can do this.
36:49And I will do this.
36:51And I'll give it my all, because I'm sacrificing so much to be here.
36:58Dot, we'd like to taste your dish next.
37:02Time flies in the MasterChef kitchen.
37:04That was a lot.
37:06But if I'm honest, I'm actually feeling really proud of myself.
37:09I've got all the elements on the dish.
37:11I really hope I've done enough today to get a white apron.
37:16Wow, we've got a colour.
37:17Better yet, an instant apron.
37:19What have you made us?
37:21Today I've made pistachio dukkah lamb backstrap with a three-piece salad and a mint pea and feta hummus.
37:31Oh, and a flower bread.
37:32I swear, sorry.
37:34What have you given up to be here?
37:36I'm actually getting married in 32 days.
37:40Um...
37:41Yeah.
37:43Yeah.
37:45So this...
37:46Yeah, this isn't really the pre-wedding diet I had in mind, but we're rolling with it.
37:52Um, and, you know, there's no time like the present to follow your dreams.
37:57Beautiful.
37:57Yeah.
37:57Should we taste?
37:58Let's hook in.
37:59Alright.
38:16Dot, this flatbread is some of the best flatbread I've had in this kitchen.
38:22It is so beautiful, so light and fluffy.
38:26And this whole dish is simple, but very sensitively put together.
38:33I vibe with this art.
38:34You know, it's bright, fresh, zingy, really nicely cooked piece of lamb, but simple, but really wholesome and delicious.
38:43This is the exact kind of fresh, seasonal, nourishing dish that people buy the cookbooks of. So keep doing it.
39:02That's it for none.
39:06Wow.
39:07Yeah, wow!
39:15We'd like to taste your dish next.
39:17Min.
39:19Oh, yeah.
39:21I've made ham tan ha, which means salted egg prawns. So it's prawns wrapped in katafi pastry, deep-fried, and
39:30then it's a salted duck egg sauce.
39:33Sun's on holding.
39:36So in canto, I just said, that was really spicko.
39:41I would say zero faults.
39:44And then the sauce is rich and vibrant and alive.
39:48Food like that, you belong in.
39:50That is all.
39:52Thank you for this.
39:52Thank you so much.
39:53Next up, Kanika.
39:59I've made you a katori chaat, and inside I've a tamarind, date, and jaggery reduction, and mint and coriander chutney.
40:14Especially when you think it's just vegetables, and spice, and herbs, and that's it.
40:19So fun.
40:21So vibrant.
40:22I could have just polished that entire thing on my own.
40:24Well done.
40:28Aliona.
40:31I made quail with some fennel puree, and here's another fun grattata.
40:36You've cooked that quail superbly.
40:39I love that sauce.
40:40Just looking at the viscosity of it as you poured it on the plate.
40:44Bella, you're next.
40:47The dish is called wattle.
40:49It's a shu al kakalin, with a wattle seed, yuzu and miso whipped ganache, a miso chantilly, and a yuzu
40:56veil.
40:57Wow, we're in good hands.
40:5820 years old, like, just obsessed with food.
41:02The perfect shu, and then you just like, flex, and put a veil on top.
41:08Yeah.
41:09The standard of food is just amazing.
41:12Belinda, come on down.
41:13I've made an egg yolk ravioli, with a burnt butter sage sauce.
41:21Yes.
41:22Yes.
41:25Everything as a combination with the pine kernels is just incredible.
41:29Well done.
41:30You should be very proud.
41:35The competition for these remaining aprons is so intense.
41:39If anything, it seems more intense than last time.
41:43Pat, you're next.
41:47I'm super proud of what I've cooked, but there's always self-doubt of whether everything is cooked to the MasterChef
41:53level.
41:55And I'm just absolutely praying that they love the dish.
42:03Bloody hell.
42:17Yeah.
42:18Okay, Pat.
42:21What have you made, Pat?
42:23The dish is called bread and fat.
42:26A piece of sourdough has been roasted in lamb fat.
42:29There's a pom puree, a pea puree, salsa verde, salt-baked beetroot.
42:34And the sauce is a, um, port wine reduction.
42:39Pat, what's your dream?
42:43Long term, I'd love a small coastal, um, eatery.
42:47Short term, I want to go to Tassie and learn butchery from, from Peza.
42:52Oh, nice.
42:53Um, and yeah, keep feeding the passion.
42:58Should we taste your dish?
42:59Yep.
43:22This plate of food is proof that you don't have to reinvent the wheel.
43:30Because every single element on there is perfect.
43:44I think this is one of the best examples of seasoning we've seen in the competition so far.
43:51Because there is so much going on and every single thing you have left no stone unturned.
43:57I'm going to point out two things.
43:59The pom puree.
44:00That is Michelin-style level.
44:03That is as good as it gets in this kitchen.
44:06And then...
44:07This.
44:08Like, mate.
44:11So good.
44:12It's crunchy on the outside but then you've still got light, fluffy sourdough to play with.
44:17Which does the mop job better than anything.
44:22Like, well done.
44:23I am so, so happy for you then.
44:27It's incredible.
44:29You've obviously got a big heart.
44:31A delicate touch.
44:33And the potential to go very, very far in this competition.
44:42I believe there is only one word for this.
44:46It's fantastic!
44:47It's fantastic!
44:57It's great!
44:59I think it's been fun.
45:09Well done mate.
45:11You have to be so proud of you.
45:17That feedback was something I never expected.
45:23I still can't believe it, it's like pitch me like, how am I dreaming, I don't know.
45:30The next dish we'd love to taste belongs to Emily.
45:36One of the ten aprons is already gone, the stress levels are high, but I know that my
45:42soup is going to really have some intense traditional herbal flavours in there.
45:46I know my wonton's poke-a-punch, they're little balls of fury, so I'm really hoping that this
45:53put together going bam equals please give me a white apron.
45:57G'day guys.
45:59Hello, hello, hello.
46:00Hello, hello, hello indeed.
46:03What have we got here?
46:07A wonton noodle soup, with a Chinese herbal chicken broth.
46:17Shall we taste?
46:18Yeah.
46:19Mmm.
46:26I want to get a spoon because I want to get a soup.
46:36Emily, we've had lots of dumplings come through this kitchen, and that is a very good bowl of
46:45dumplings.
46:46Woohoo!
46:48I love the point of difference with the herbal broth.
46:52A lot of people don't realise how much a Chinese focus on the medicinal value of food on a day
46:58-to-day basis,
46:58and I love that as a point of difference.
47:02The dumplings were like perfect, perfect.
47:05And the filling, loved the texture in there.
47:09You could literally taste the pork versus the prawn.
47:12I reckon that's one of the tastiest all-round dishes, like flavour-wise.
47:17That's one of the tastiest we've had.
47:19Thank you very much.
47:22Thank you so much.
47:29We're really looking for the next superstars of food.
47:33And if you're going to be one of those, you're going to need one of these.
47:53I'm absolutely bewildered.
47:55Look at this thing.
47:57This white apron, it means a big step in a direction I think I've always wanted to follow.
48:07And next up, Petro.
48:11Looking at my dish, I am kicking myself.
48:16The question is just going to be, is that fish skin too burnt?
48:22What is a dish?
48:23I've cooked a butterfly rainbow trout with a harissa yoghurt and a herb dressing.
48:47The flavours, like knockout.
48:51Wow.
48:51Absolute knockout.
48:52Everything is peaking.
48:56The fish, the flesh is cooked perfectly.
49:00But the skin has let you down.
49:04It's burnt and it's quite bitter.
49:07So all of that flavour work that you've done with everything else,
49:11it just gets taken over by the bitterness.
49:15I think you know it.
49:16Oh yeah.
49:17I don't think you're going to get an apron today because of it mate.
49:20I'm really sorry.
49:25To hear that I'm not getting an apron just because of my burnt fish is absolutely gut-wrenching.
49:34Next up, Jess.
49:36Hi guys.
49:37I've made you vanilla eclairs.
49:40Perfect eclairs.
49:41Diplomat cream, velvety.
49:43All the tea.
49:44But the icing.
49:45It's a bit thick so it's made everything a bit too sweet.
49:49Now, you're next.
49:51A lot of pressure at the moment.
49:53Everyone is gunning.
49:55Everyone is gunning for an apron and all of them are such amazing cooks.
49:58My dish is my very good duck noodle.
50:00Um, the duck, it's a little bit under.
50:03I would have just liked it a tiny bit more.
50:05But one little mistake could mean the difference between getting an apron and not.
50:11It's a Yemeni feast.
50:13It's a Yemeni feast.
50:13I loved every single dish.
50:15I would just say meal beer seasoning.
50:18That's what turns like a home cook into like an extremely bloody good cook.
50:23This is a beef wellington with salted duck egg.
50:27Very blanc.
50:28Andrew, there's no denying that that is a sexy cross section of food.
50:32Um, I think to make this a genuinely successful fusion dish, you could have punched even harder
50:38with the salted duck egg.
50:40Mena!
50:42Watching everyone's dish get tasted, I'm thinking, have I done enough?
50:47I've made for you a curry curry tortellini, so Filipino meets Italian in a dish.
50:53Felt like you just tried to put everything on that dish.
50:56You know?
50:57Just pull it back a little bit.
51:01Next up, it is Vinny!
51:10The judges are nitpicking little mistakes and definitely doubting myself.
51:20They weren't even sold on my sandwich idea to begin with.
51:33Talk us through this bad boy.
51:35What's going on?
51:36So, it's a ciabatta bread.
51:39It's got a roast porchetta in there.
51:42There's a chilli mayo.
51:43He made bocconcini.
51:45And also a fennel, apple and radicchio salad.
51:49Do you think it's a risk to make a sandwich to get a white apron?
51:55A little bit.
51:59I hope that you can taste each individual part and see the love and effort that I put into
52:04it.
52:04Okay, I'm ready.
52:05Yeah.
52:06All right.
52:40I think you've achieved everything you set out to do and it's just so delicious.
52:47You should be really proud of that plate of food.
52:54Thank you for being just entirely true to yourself and your dream.
52:58I absolutely tasted all the love.
53:02That was a wild time.
53:04It wasn't just a sandwich.
53:05It was a bakery, a roast shop, a cheese maker, condiments.
53:09Absolutely everything.
53:11I think you've done a really great job.
53:13You're in the right place.
53:15You know, you are incredible.
53:18Rustic, sourdough, ciabatta.
53:20I've never had one like this ever before.
53:24In 90 minutes from scratch.
53:27Everything is absolutely impeccable.
53:30And that is big.
53:35Well, Vinny, brave.
53:38That was very, very brave.
53:42In fact, I'd go as far to call that crazy.
53:47Crazy that you put your spot in the competition in the hands of a sandwich.
53:55You just don't see that in the MasterChef kitchen.
53:58You definitely don't see it in your first challenge to get a white apron.
54:05But you know what the craziest thing is?
54:10That sandwich...
54:17He's gonna earn you an apron.
54:31He's gonna earn you an apron.
54:33I literally feel like I've just jumped out of an airplane.
54:40There's so much more to me than just sandwiches and I can't wait to show everyone my creativity and my
54:48inventiveness.
54:51And I'll make sure to do everyone proud.
54:57Well, the quality and calibre of cooking in these auditions has been sensational.
55:03Three of you have already received a white apron.
55:08Which means there are only seven left.
55:15If we call your name out, please step forward and claim your apron.
55:24Hannah!
55:32Hannah!
55:50Aliana!
55:58B.
56:00Nena!
56:04B.
56:07Bella!
56:11B.
56:16Belinda!
56:29Only one apron left.
56:35Come on over and put on one of those.
56:43Don!
56:58Yeah, I am a little bit disappointed that I wasn't able to get an apron today.
57:01I know that I'm going to have to come back tomorrow and give it my all.
57:08To everyone who's not won an apron, we are so excited to see you all cooking out tomorrow.
57:15Remember, that dream is still alive.
57:19Good night. See you later.
57:23Tomorrow, I'm going to fight and I'm going to get something spectacular on that plate.
57:29Tomorrow night.
57:35It's an epic battle.
57:37This is my final chance. I'm going to give it my absolute all.
57:40For the final four white aprons.
57:43I am fighting for my dream.
57:46It felt like fighting for my life.
57:49These 20 incredible home cooks.
57:53Oh hell yeah!
57:54Will stop at nothing.
57:56To get an apron, I'm actually going to have to fly pretty close to the sun.
57:59To bring a show-stopping.
58:02It's going to be iconic.
58:03Jaw-dropping.
58:06Life-changing dish.
58:09I've made a big promise, so I really hope I can deliver.
58:12Come on.
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