- 2 days ago
MasterChef Australia - Season 18 - Episode 03: Auditions, Day 3: Showstopper Dish
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00:26I
00:28I want to be up in the gantry so much
00:31But there's 20 of us cooking and only four aprons up for grabs so pretty crazy odds with no pressure
00:40But there is definitely fire inside me to join Masterchef 2026
00:47Everyone's got their game face on
00:50I'm feeling it. It's great. This is your last chance to win a white apron
00:58And secure your path to becoming a new superstar of food
01:06We've already given away 20 aprons
01:10Which means we only have four spots left in the competition
01:16Okay, guys
01:18You are some of the best home cooks in Australia
01:25You're not here by accident. You deserve it
01:29So far you got yourself a good warm-up
01:34Just make sure you just focus
01:36And I believe every one of you is capable to learn a white apron
01:46So today's challenge you need to cook a dish that is so good
01:52It stops us in our tracks
02:00We want you to cook us a show-stopper dish
02:12My favorite part of the night is when the dessert comes out and it's just this wow moment this show
02:17-stopper moment
02:18So I think that's what I'm going to try and do today
02:21We are giving you 90 minutes and an open pantry
02:27You can cook anything you want
02:30Sweet
02:32Savoury
02:34Just make sure it blows our minds
02:41Luke you got so close
02:45What's the plan?
02:48That's for me to know and you to find out
02:54Well Luke you talk big game so now my expectations are up here
03:03Guys this could be the dish that changes everything
03:10Your dish
03:11Must be a show-stopper
03:14Good luck
03:17You've got 90 minutes
03:19And your time
03:21Starts
03:23Now
03:24Come on
03:30Lemons, lemons
03:31Alright let's be quick guys
03:33Only four aprons
03:34They look amazing these ponds
03:36Redemption seafood I like it
03:37Yeah
03:38Do they do rich something or?
03:40Yeah
03:40But what show?
03:42Woo
03:42Woo
03:46Thank you
03:47Let me see
03:50Let me see
03:54Someone is beeping
03:55I think it's me
03:57Sounds like you're about to, um…
04:00Explode
04:03I'm making a blue spirulina and coconut parfait supposed to look like this lake that I visited
04:08in Canada so it's going to be blue and then have some matcha moss for like the forest a little
04:13bit
04:13of chocolate twigs so it's gonna be iconic this is Tim's baked raspberry cheesecake it's the first
04:20dish I ever made when I revealed it to a table full of my family they just went who bought
04:24the
04:24cake I was like I made it and the whole table went really so hoping the judges feel the same
04:34great microplaning it's my final chance I'm gonna give it my absolute all I'm making a perfect little
04:43lemon ring top you like eat it you like that's yum and then it goes and sings to you so
04:50should
04:51be a fun little joy bomb oh my goodness ice cream machine behind you oh I'm feeling very pumped ready
05:01to rock it ready to roll it the dish it's called arika and it's a Yemeni traditional dessert I've
05:11cooked it to my friends back in Kabul and they love it my job is very challenging very adventurous needs
05:21a very thick skin I work in the mines in Western Australia when I got the job underground I was
05:30driving 50 ton trucks I only learned to drive a car four years before that and then I was driving
05:38the
05:38biggest trucks I've ever seen in my life being such a little girl from a different culture I wasn't
05:45taking very seriously at the start but I am always a go-getter and I'd love to prove to myself
05:52that I
05:53can do anything I was born in Yemen in the 80s and I would throw feasts
06:04I would make multiple savouries and desert and now my food dream is to have my own Yemeni products in
06:14the
06:14supermarkets for generations to come I want to be there forever so tell us what you're making I'm making
06:25you a traditional desert Yemeni with a modern twist it's arika it is flat bread that I would mix into
06:34the days layer it with mascarpone cheese cheddar cheese with a honeycomb twill and a cardamom and
06:41date ice cream ice cream yes I love that you're being yourself because that's really important yes
06:47especially for today good luck thank you very much I appreciate it thank you this dish has a lot of
06:55elements but I am confident I can do it my little legs as well can work hard oh petro chopping
07:11like so
07:12fast I was absolutely gutted yesterday I've burnt my fish I can't believe I ruined my chance on something
07:25that I cook every single week so I'm so determined to redeem myself here I'm gonna be walking out of
07:38this kitchen today with a white apron I'm making a prawn bisque fettuccine I'm gonna throw the kitchen
07:47sink out this one technique flavor you name it this dish has it I need to make sure the bisque
07:54is nice
07:54and punchy I'll definitely keep that raw and be producing for the whole needs a plenty of time to
08:03develop that richness and umami flavor the prawns are citrusy so I'm gonna contrast that with the
08:11creaminess of the bisque cherry tomatoes are there to a bit of sweetness and an extra level of acidity
08:16it's all right and the tarragon oil is gonna add a bit of earthiness and complexity it's just like
08:22he's on it yeah it's on it today yeah that'll make a good oil the pasta is there for texture
08:27we're gonna get
08:31this is my best shot to show the judges what I can do and win one of those four aprons
08:35petro hello how's
08:38it going have you dusted off yesterday yes yeah I noticed that there's no charcoal on the bench today
08:44no although I was kind of to be honest tempted to whip it back out and have another go maybe
08:50save that
08:50for hopefully if you get a water yeah let's hope so good luck brother thank you time is flying you
09:01only have one hour to go I mean I am making a burnt butter chicken today fabulous this dishes are
09:13so
09:13stopper because I don't think I've come across a burnt butter chicken anywhere before so winning that
09:17apron would be the biggest sign in the world that I need to pursue my dreams and make this a
09:21reality
09:21I love it blow us away with it absolutely
09:28Navarone you are moving my friends thank you I better get a wiggle on I'm making for you today some
09:33Georgian soup dumplings they've got a little tail on them and you pick them up and then suck all the
09:37soup out and chow down on the lamb I love that yes and I really am yeah I really want
09:44to impress today
09:44it would mean a lot to me to get an apron so be the one let's go I hope so
09:47guys thank you good
09:49work sweater this is malvany fish fry wow the colors are amazing how long you plan to cook this for
09:56seven minutes oh you know I can see you got the eyes there well done
10:01has it got enough lavender that's the question does it have enough lavender does it have enough
10:14it's more I want an apron so much uh it would mean everything to me to prove to the judges
10:22to
10:22everyone here to everyone at home that just because I'm young doesn't mean I don't know what I'm doing
10:26but I'm actually a good cook
10:30I was devastated when I didn't get an apron so hot so today I'm just absolutely cowboy yeah
10:39I'm doing something that's a little bit audacious like me
10:45Luke hey how are you Luke good what are you making today look this time I will tell you uh
10:51I'm making a bomb Alaska I'm doing a burnt honey ice cream a lavender ice cream an italian meringue
11:02a genoa sponge oh this is a lot now you are going for it I'm going for it that's spot
11:10on do you understand
11:11what you are trying to do right now this dish is notorious in this kitchen it is I have seen
11:18so many
11:19people be brought under and I'm talking bro cooks yeah have you done it in this time frame before no
11:27never never the only time I've ever done it was like overnight maybe three days to do all the ice
11:31so you're kind of just crossing your fingers a little bit yeah you've got your sponge in yeah
11:36your sponge is done already no it is not
11:41yeah and the italian meringue that needs about 30 minutes to whip right yeah so you need to be doing
11:47a
11:48lot right now you don't want to bomb out on a bomb Alaska good luck thank you
11:55gonna be tight there's no way he's gonna be able to do it that is insane
12:12oh my i need a miracle i need a miracle it's gonna be tight trying to do a bomb Alaska
12:19in 90 minutes is a
12:21ginormous task and poe was kind of astonished but not exactly in a good way goodness gracious me
12:29but if i can pull this dish together this white apron i've got i've got a fingertip on it already
12:35you've got this you've got it i need to go 100 all out oh my god i'm so stressed for
12:41him
12:41so i just need to keep going
12:46i've got the burnt honey creme on glaze churning nice lukey i've got the lavender ice cream on yeah
12:51lukey come on come on in my mind when i pair the two together it should taste really good focus
12:57on
12:58focus on yellow elements for now i can't take the foot off the gas you're doing quick that's it well
13:03done i need to make sure i get that sponge in the oven out of the oven in the freezer
13:07and on the plate
13:08all in less than 50 minutes right just pray man just pray come on he's insane he's honest 19 19.
13:16crazy
13:17halfway point we've got to stay focused 45 minutes to go
13:26oh tim looking delicious
13:29hi hello how are you guys i'm under the pump yeah i'm making that sesame nori so the noodles yeah
13:36with pork sear a little bit more get that little bit crescent on the pan and then put on the
13:41hibashi
13:41with kombu butter morel on the side you've got a lot going on all right i'm praying for you buddy
13:46thank
13:46you so much oh nothing like trying to cut a fillet of fish while andy's watching you you do good
13:56thanks i am making a cantonese steamed barramundi with a charred ginger soy broth looking good
14:04britney if i can give the judges a little bit of taste of how i cook then hopefully i get
14:10an apron
14:11gonna crank the temp crank it awesome keep going hi i'm doing a white chocolate and olive oil
14:18panicotta holy god madera poached pears yum i'm a mama five if i get an apron i'll just be so
14:25proud of
14:25myself i really want it good luck we're going where to try your food thank you jake you're a monster
14:31let's go king get the energy up see you jake bye i'm coming you ran away as they wanted the
14:36chat
14:37so jake what are you cooking oh well today i'm gonna make uh looks like some fried chicken
14:48yeah grace good pace oh that looks so light and fluffy yay
14:52looks so good great girl ken's fun yeah thanks guys my showstopper dish today's a fig leaf sponge cake
15:00is one a backup or no they're both on the plate no back up it's a cake that i really
15:05really love to
15:06cook for my catering work that i do like i currently work in retail but i also run a little
15:12catering
15:13company on the side as a hobby it is me and my best group of friends and we just want
15:21to create like
15:21the best parties possible take it take it go go go it's just me that does all the cookie on
15:30my own
15:31and i'm really just hoping masterchef can help me take food and build the rest of my life
15:38so i really need to win the white apron today looks amazing grace beautiful
15:47go lucy
15:51thank you
15:53i want the apron so much i've got a taste for it and now i'm hungry so ready to go
15:58perfect
15:58thanks i am making shoe cracklin with an earl grey creme pat vanilla chantilly and raspberry compot
16:07i'm gonna whack this down now i'm feeling confident i mean i am my own boss which is pretty good
16:14my
16:14boss was pretty nice when i asked for time off to be here i'm a website designer but i also
16:22do content
16:22creation just sharing my cooking this is one i prepared earlier except i need to cut it so it looks
16:30pretty
16:32this is so good had a couple recipes that have got like around a million views which is pretty cool
16:38and i would love to continue growing that good morning i've recently gotten into baking so making
16:46my own starter we've got some bread if you have any questions about yeast let me know i'm your girl
16:57so right now things are traveling well i'm working on my earl grey creme pat
17:07perfect and the shoes looking really good beautiful looks good lucy the cracklin is perfectly formed
17:16yeah i'm happy with them so i think the concept's gonna work wow but it is simple so it really
17:24needs
17:24to be the perfect dish to win one of those by aprons yeah lucy
17:30ahhh ahhh potitos put it up oh oh oh oh...
17:39jicaba ya
17:44vamos jenny dan
17:45gracias
17:47today i want to present a real show stopper pork always good i am making sopes de carnitas blue corn
17:55Why corn?
17:56Soppes are basically like tortillas,
17:59but it's smaller and thicker,
18:00and they have a little edge to support all the food
18:03that goes on top of them.
18:05Cerveza!
18:06Oh, no!
18:08Pork carnitas is basically pulled pork,
18:11and I'm gonna make it with two different salsas.
18:13Both salsas have the tomatillos
18:15to give it that extra punch.
18:19And spiciness of all Mexican cooks.
18:22Hola, Jonathan.
18:23Hola!
18:24How are you?
18:24I'm good.
18:25I am making sopes today.
18:27Amazing.
18:28Hopefully, it's gonna be rich and colorful.
18:30I like colors.
18:31I think you might have done it.
18:33You might have done it.
18:33I wouldn't have done it.
18:34The sneakers are so dumb.
18:35So I just wanted to show a little bit of my persona
18:39with my food.
18:40Now it's time to lock in.
18:42I'm excited, mate.
18:43Thank you very much, ladies and gentlemen.
18:45Come on, Jonathan.
18:46Come on.
18:47Where was I?
18:48Yes.
18:49I know what I mean.
18:53Keep your eyes on the prize.
18:56You've only got 30 minutes to go.
19:01Come on, guys.
19:02Come on, guys.
19:03Come on, guys.
19:04Come on, guys.
19:05Come on, guys.
19:19Come on, girls.
19:19Hey, Grace.
19:20Grace.
19:20Hi.
19:21This looks interesting.
19:23What are you doing?
19:24I'm doing a fig leaf sponge cake.
19:26Oh.
19:27Wow.
19:27Yum.
19:28Hopefully, yeah.
19:30Is it gonna be torched or...?
19:32It is gonna be torched, yeah.
19:33That is showstopper.
19:35Yeah.
19:35I'm just really excited to cook it.
19:36I had a few brainwaves, so there's a few things that I'm tweaking from how I usually make
19:40it.
19:41So, hang on.
19:42For the first time?
19:44Hang on.
19:44Yeah.
19:45You thought you'd do things for the first time when you were trying to eye off one of
19:50those aprons.
19:51Yeah.
19:52It's a flavour thing, though.
19:54Yeah.
19:54It's a flavour thing, and I really, really trust my knowledge of flavours.
19:58I'm excited.
19:59Bring it home.
20:00Good luck.
20:01Good luck, Grace.
20:02I want to take this cake to the next level, and I really think that every good dessert has
20:07an alcohol in it.
20:10Especially at a party.
20:13Nah.
20:14Apple liqueur.
20:15So, I have a few ideas for alcohol flavourings.
20:21Maybe?
20:22It's a fig leaf gin.
20:24Are you using all of that, Grace?
20:26No, I'm just choosing.
20:27Oh, you're choosing.
20:28Yeah.
20:29I need a palate cleanser.
20:32Getting scoops of cream.
20:34I'm pouring oil on.
20:37I'm having a little shot.
20:38As well as I'm feeling good.
20:41Great.
20:42I think this might be it.
20:43I think this might be it.
20:43That's the best bourbon ever.
20:45Yeah.
20:46Where are we at?
20:47Whoa.
20:48Problem.
20:50That's turned off.
20:51But my time has stopped.
20:53That's right.
20:54Take a breath, Grace.
20:55Take a breath.
20:56So, I have no idea how long my sponge cake has been in the oven.
21:00I don't know when they turned off.
21:02I don't want to open the oven.
21:03I don't want to risk it sinking.
21:06Oh, my God.
21:07No!
21:09Disaster.
21:1620 minutes to go!
21:1720 minutes!
21:19Let's go!
21:23Ow!
21:24The cakes are out.
21:25My time has stopped.
21:28So, I have no idea how long my sponge cakes have been in the oven.
21:32All right, take a breath, Grace.
21:33Take a breath.
21:34But the sponge cakes has to be cooled completely to be able to ice it.
21:41So, I'm checking them.
21:43Stick a skewer through it.
21:47I think they're going to be fine.
21:50Oh, my God.
21:51Okay.
21:52Cakes look bad, Grace.
21:54I'm really pushing here to get all my elements done so that I can start to assemble this cake.
21:59I'm sweating.
22:04I'll tell you what.
22:04They've come in.
22:05Guns are blazing.
22:06Yep, yep, yep.
22:07Everyone's lifted their game.
22:09That differs for different people.
22:10Like, Grace.
22:11She's like, I know how to cook.
22:13I'm going to try something new.
22:14I'm going to try something new and I'm going to get it done.
22:16She's doing a fig leaf sponge cake.
22:18Oh, yum.
22:18Yeah, with oil from the fig leaves and fold that through the sponge.
22:22Oh, my God.
22:22Oh, my God.
22:22Yeah, yeah.
22:23Yeah.
22:23So, she's really thought about how to inject that big flavour into the sponge.
22:27Luke, 19-year-old.
22:28That's beautiful.
22:30He's going for a pombalasca.
22:31What?
22:32And by the time he came to see him, he didn't even start the genoise, the sponge.
22:37And so, you're excited about this?
22:39Well, I am.
22:40Because he's going for it.
22:42Yeah.
22:42He really can do it.
22:43Woo-hoo!
22:45Okay.
22:45The youth of today.
22:46I love how John Christophe has just got so much faith in the confidence of youth.
22:50But I don't know.
22:51There's a fine line between confidence and delusion.
22:55They want these four aprons more than anything.
22:59Couldn't be more fun to do.
23:03How long do we have?
23:07You only have 15 minutes left to go!
23:11Yeah, it's good!
23:14Oh, Chef!
23:16You got this!
23:17Come on!
23:18This is a tight one.
23:19I put it in about 40 minutes ago, so I'm right on the line.
23:23Come on, Jakey!
23:25I can see we're going to eat some crunch.
23:27Make sure it's cooked, yeah?
23:28Yeah, 100%.
23:29Yeah, sweater.
23:33Yeah, for sweater.
23:35Wow.
23:36That's going to be spectacular.
23:38This is called a Malvani Fish Ride from the western coast of India.
23:43That's a showstopper.
23:43I just hope that all the fins and everything just stays intact as a showstopper effect,
23:48and hopefully the judges like it.
23:51Focus tunneling.
23:52How is it, Jess?
23:54Woo!
23:54I can see you!
23:55My little lemon meringue tarts are looking really great,
23:58but I've got a motor and go into like seventh gear.
24:01Woo!
24:02So hopefully that one of those four is for me.
24:08Fantastic.
24:09Pork is ready.
24:10Salads are ready.
24:11The salsas are ready.
24:12I just need to get the sofas in the plate.
24:15But they're coming out super, super hot.
24:19And that little edge has to be done with the fingers.
24:21So I'm like, ow, ow, ow, ow, ow, ow.
24:24Come on!
24:25The time is going.
24:27Oh, my God.
24:28I'm like, I need to get this done.
24:29You got this, you got this.
24:32How you doing, Petro?
24:33Under the pump.
24:36I've been cooking my bisque throughout the whole cook,
24:38and I give it a taste.
24:43That's actually pretty good.
24:46It smells so good.
24:47It's got a beautiful, rich flavour,
24:49and it smells amazing.
24:51I've got my prawns on the go,
24:54my handmade fettuccine.
24:56It looks really good.
24:57I'm really happy with the texture of it.
24:59I'm a lot more under the pump today.
25:01And I think this tarragon oil is really
25:03going to balance out the whole dish.
25:06So I'm really excited for the judges to taste my dish.
25:10Maybe I can redeem myself today.
25:14All right, taking out the oven.
25:16I feel like my shoes look like they're done.
25:21But they need to be perfect.
25:28Yeah, I'm happy with them.
25:30Those are big shoes.
25:32They are exactly what they wanted.
25:35Oh, you can smell them from here, Lucy.
25:37They smell so good from here, Lucy.
25:39They smell amazing.
25:40They're beautiful.
25:42The Cracklin looks amazing.
25:44So I can start to fill it with my L-grade crème hat.
25:47Come on, Lucy!
25:49They're looking really beautiful.
25:52But everyone is just an insane cook here.
25:59To me, they all look like absolute showstoppers.
26:03Go, Ami!
26:05It's really hard to then just look at my buns
26:08and feel like they're good enough.
26:12This is a battle for the final four aprons.
26:15Five minutes to go!
26:17Five minutes!
26:18Come on, Lucy!
26:20Come on, Lucy!
26:22Donnie.
26:24Oh, my God, yeah.
26:25Look at that sweater.
26:27That looks so good.
26:28Final push!
26:29Final push for the apron!
26:32Oh, here we go.
26:34You're going to look sweet today.
26:35I am.
26:36It's a parfait spirulina.
26:37Blue coconut.
26:37Spirit leaner?
26:38Yeah.
26:39I'm into this.
26:40Get this finished, mena!
26:41Got this!
26:46You're doing the position!
26:49I can't believe you're telling you this.
26:51It's the most bizarre thing.
26:53Tim, bring it home!
26:54Go, Tim!
26:56Oh, Jeff and Wyatt!
26:59Okay.
27:02So the sponges have cooled completely.
27:04I think they're going to be okay.
27:06Yeah, I'm happy there.
27:06And now I can construct the cake.
27:09Okay, fresh cream.
27:11I wanted to elevate the flavours in my dish.
27:13So I've got whiskey in the cream.
27:16Keep going, Grace. You're doing amazing.
27:18I've chosen a bourbon whiskey just for like spice flavours.
27:21Nice, Grace.
27:23And then I've got a fig leaf oil buttercream.
27:25It's silky!
27:27I've put a white vermouth in there.
27:29The really beautiful citrusy perfume sort of flavour.
27:33Woo!
27:34And then the fig leaf oil Italian meringue on the outside.
27:37That's a beautiful colour.
27:40There we go.
27:41Grace, that looks beautiful!
27:43The meringue looks good, Grace.
27:45I'm really excited that it's all come together.
27:48But when it comes to blowtorching the meringue, I've got this little voice in the back of my head saying
27:53the buttercream in the middle is going to melt.
27:56It's very soft.
27:57So I really hope I can deliver.
27:59Okay, okay, okay.
28:00I hope this rustic-looking cake is show-stopping enough to win me an apron.
28:05Woo!
28:06Bring it home, team. Bring it home.
28:09I like it.
28:10I'm making my arica and thank God everything is ready to go.
28:17I'm going really well.
28:18I want the judges to experience a soft, delicate mix of the date-based bread mixed with honey.
28:26Okay.
28:27And a bit of savoury from the vintage cheddar cheese, mascarpone cheese.
28:34And brunch from the roasted nuts.
28:37That looks as pretty as a picture.
28:40I am very happy.
28:42Accompanied with a cardamom and date ice cream.
28:45With a little bee on top.
28:47Okay, sorry, Dad.
28:48And it's a traditional dessert, but I want it to be upscale.
28:53So I will be doing a little bit of a reveal.
28:57Put the twill as a crown on the top.
29:01I'm feeling so proud.
29:04I would love for the judges to experience the flavours of Viammen.
29:12Come on, come on, come on, come on, come on.
29:13Come on!
29:15Two minutes to go!
29:17All right!
29:19You're ready, Ray!
29:21Oh, yes!
29:23Come on, come on, Ray!
29:25Come on!
29:25That's all!
29:26Get it on the plate!
29:27Get it on the plate!
29:28Get it on the plate, get it on the plate, get it on the plate!
29:31Everything is an absolute blur right now.
29:35But I just need to make sure that I get every single element on that plate.
29:38Breathe, just breathe, mate.
29:40You can do it!
29:41I'm working at double speed.
29:43It's gonna be so tight.
29:44I'm whacking the sponge, the two ice creams on top.
29:47My ice creams, they're a bit lopsided, but I'm not worrying about refinement at all.
29:52Oh, my God!
29:56He's...
29:57He's got everything on there.
29:59Crazy!
30:00Yeah, Lukey!
30:02I've pushed so hard to get this done.
30:05But realistically, I have no idea how the inside's gonna look until the judges cut it open.
30:13Time is up!
30:15It's ten!
30:16Nine!
30:17Eight!
30:18Seven!
30:19Six!
30:21Five!
30:22Four!
30:23Three!
30:24Two!
30:25Five!
30:26That's it!
30:29Five!
30:31Four!
30:34Five!
30:35Three!
30:36Two!
30:37Two!
30:38Two!
30:39Three!
30:39Oh, I love it!
30:40That's so cool, wasn't it?
30:41Good job, guys.
30:42Happy, I got everything on the plate, so I just really hope I can get an apron.
30:55we only have four aprons and 20 dishes i don't need to tell you how important this cook is
31:04first dish we'd like to taste is graces
31:14i do not want today to be my last day in the kitchen
31:19i'm hoping that the blow torch didn't melt my buttercream layer on the inside
31:26i'm so worried that it's gonna completely fall apart
31:40grace what is it it's a big leaf sponge cake
31:49all righty here goes
31:56i'm gonna take a very big wedge out yes just so we can see
32:03it's really soft you want to be gentle
32:10like i can just lift that look at that it's textbook
32:29grace it is delicious
32:38oh my god you scared me
32:41sponges are my all-time i bake them every week for jam face and i still get it wrong
32:45and for you to pull that a whole cake out today is like amazing thank you
32:54grace very very smart flavor wise um you've used both the booze and also the fig leaf
33:01to really temper the sweetness it is really really smart cooking that is what can potentially get
33:10you one of those whoa that is a showstopper dish
33:15well done thank you
33:22that's beautiful amazing oh my god that was like the birthday of my life
33:33i'm so proud to show the judges this little yemeni dessert i am fighting to win that apron fighting for
33:42my dream it felt like fighting for my life
33:54it's called arica it's dates with shredded bread topped with mascarpone and cheddar cheese
34:02a sprinkle of honey and nuts and the ice cream is cardamom and dates okay we're gonna test it thank
34:10you
34:14ah oh wow so there's kind of a there's a bit each yeah amazing
34:39like uh i have never had anything
34:44remotely like that and yet the flavors in it are so familiar to me you've got those dates in there
34:52and then when you've got that savory hit of cheese it's so interesting
34:55and i think you've absolutely put it together in a way that could go on a modern fine dining menu
35:04so good congratulations
35:08oh my god your pastille crispy not too much sugar your ice cream fabulous you can get the cardamom i
35:18mean
35:18everything is everything is just a delight and your special presentation fabulous
35:24that is a showstopper
35:28you and everyone else cooking is making it really really really hard to see where they're going
35:35nice work look up
35:38i am feeling so happy so proud and it makes me want to stay here even more
35:45tim we'd like to taste your dish next i've made tim's rustic baked raspberry cheesecake
35:51it is incredibly light i think it's a really good effort but i don't think you need these
36:00emmy this is a white chocolate and olive oil panna cotta with red wine poached pears i just want to
36:08do this
36:08wow
36:09oh
36:15emmy this is a damn good panna cotta it's perfect
36:23army
36:25this is a burnt butter chicken with a smoky key naan and some pickled onions on the side the first
36:31few
36:31times i made it my dad was just wowed i mean ethnic dads are the toughest
36:38and i can see why he's really proud of you for this it's absolutely delicious so well done thank you
36:44twitter
36:50stop the show
36:52so made of malvany style fish fry i think your fish has been deep fried superbly without losing
36:59the colors it's perfect
37:04jess come on down i've made lemon meringue tarts that are gluten-free there's one extra do you want it
37:11yeah come on come and taste come and taste thank you
37:15oh
37:18oh wow
37:24you got me
37:29how is it what do you think whoa flavor bomb
37:40well i thought that really delicious i think the pastry is epic you do not notice that it's gluten
37:45free maybe i would have liked to see like a big one oh man like real deal plate size version
37:51of that
37:51well i think you're still definitely going to be in the mix for sure
37:54jonathan i made for you today sopes de carnitas
37:59these sopes i didn't have any of these when i was in mexico i love them so much
38:04even the fact that they're two colors you're engaged straight away you want to know what they
38:09taste like i think you've done such a wonderful job thank you loved everything about it that is a legit
38:15feast
38:15well played thank you
38:24petro come on mate
38:28there's been so many amazing dishes and only four spots but i want to walk out of this kitchen today
38:34with the white apron so so badly
38:39nothing burnt nothing burnt i just hope i've done enough
38:56petro
38:57petro hey look very pittoresque yeah thank you
39:06oh my god i want to eat that right now tell us what is your dish
39:14i made a prawn visque fettuccine with citrus prawns and a tarragon oil okay let's have a test
39:39petro come here
39:47this is a bloody good bisque
39:51yeah petro
40:06what i like very much the way you took time to make the reduction
40:10to make your soup the right amount of white wine you can get the effect of the prawn heads
40:17i can go on and on and on but basically speaking this is perfect well done excellent
40:22thank you well played it is delicious is it april worthy on out you gotta risk it for the biscuit
40:39oh my god he's such a cute door oh my god that's nuts okay
40:45okay lucy is your time
40:51i'm definitely worried because everyone else was just going for it
40:57i've just got three shoe buns on my plate so i'm wondering is this dish a showstopper
41:08this is my shoe cracklin with el grey creme pat vanilla chantilly and raspberry compa
41:15yeah i want to know what's inside
41:21come on
41:29wow
41:35so when you can't fit anything else in your suitcase you're like
41:40this is amazing wow
41:53so
41:59lucy
42:02they are terrific
42:05oh thank you
42:08the shoe is just so thin and perfect
42:13taking so well
42:15your fantastic earl grey
42:19creme pat
42:21wow
42:23lucy's back
42:24you are definitely going to be in the conversation there might be a few of you but lucy's one of
42:28them well
42:28thank you
42:32did you have one did you test it it's like taking the whole look with your friends
42:36oh
42:38i'll be your friend
42:46i'll hold one for you
42:56i'll be your king khali they're a georgian soup dumpling and then the green sauce is green garlic a little
43:02bit of chili black pepper
43:04look it's delicious i love those big eastern european flavors
43:08i'm wondering though is it enough of a showstopper to get you one of those four aprons
43:15bring us a showstopper mena so it's a blue spirulina and coconut parfait a chocolate and mint crumble macadamia tuyo
43:25matcha moss blueberry compote and some dark chocolate twigs mena you've pulled off the individual components in this dish really
43:33well
43:34but you've paired together slightly too many flavors
43:39britney
43:41so i have made steamed cantonese barramundi and i have recreated it to make a healthier version
43:47britney i grew up eating cantonese fish yes and you've steamed it to perfection
43:53but when you deconstruct a dish it has to be better than the original thanks britney
44:00next up
44:01andrew
44:03i made nori and seaweed soba noodles with pork morel mushroom with kombu butter
44:09i really loved all the elements my only one criticism was actually the noodle i don't think they're cooked enough
44:17right
44:19jake
44:21what's going on here it is a fennel somtom with tamarind chili and lime caramel and fried chicken
44:30i've got bad news
44:33chicken's on it mate
44:34mate i'm demo for you because like the look the smell i'm sorry but raw chicken we can't really taste
44:44the dish
44:46so
44:46please look
44:49this competition it's really tough and some little mistakes may have cost some other people
44:54and for me this cook was just absolute chaos
44:59so until the judges cut open that bomb alaska i have no idea what the inside looks like it could
45:06be a complete disaster
45:18look what have you made
45:21uh it's a bomb alaska
45:26this is a bit of a risk no surely on a day like today
45:29a hundred percent
45:32can i just tell you
45:35i wouldn't have done it yeah no chance it's it's insane
45:41dude he was working like a madman okay come over and do the trick
45:53easy there
45:56i'm very nervous
45:58i have no idea what the inside looks like
46:03and i'm just praying that it just holds together
46:09well we cannot wait to test it
46:39even just the colors
46:41yeah
46:42It's so appetising.
46:44Does it taste good?
47:05Luke?
47:09I cannot believe that you have made every element that you said you would make, but every element
47:16is delicious and really delicate.
47:20So the flavour combination, you've been so subtle with the way you've used the lavender
47:24because that can be a very overpowering flavour, and honey as well can be very overpowering,
47:29but holy cow, I...
47:34She wrote you off by the way, I'm going to dive her in.
47:36She came up in front, and she was like, no chance.
47:40She told me to my face.
47:41I'm like, you've got this, like, very strong larrikin vibe about you, and it just made me
47:47go completely ageist, and I'm like, this guy is clowning around, okay?
47:51He's not going to make a bum Alaska.
47:54Bloody hell, dude.
47:55Brots to you.
47:58Yeah.
47:59You know when you're young, like, and you used to do dumb things?
48:05That was you doing that.
48:07You're fearless, and you've probably got that right amount of confidence, fearlessness,
48:12and a little bit of naivety to, like, really do some good things in here.
48:17That was amazing.
48:26Everything was so well done.
48:29So well done.
48:30He bloody did it.
48:38We asked you to cook us your showstopper dish.
48:42And believe me when I say, this was a very, very tough decision.
48:50If we caught your name out, please come up to claim your apron and join the others in
48:56the top 24.
48:59Against all odds, this dish blew our minds.
49:06And its maker pulled it off like a pro.
49:10Take this apron and own it.
49:13Luke!
49:20Yes!
49:22Got an apron.
49:23I did what I came out here to do.
49:25And I'm just going to take this competition by the horns and see how far I can go.
49:32Right.
49:35The next one took me back to Paris.
49:44With the perfect bite.
49:47Welcome to MasterChef, Lucie!
49:57Lucie in the top 24, everybody!
50:03Big dream, big dish.
50:11This apron is yours.
50:15Grace!
50:21Grace!
50:22Grace!
50:24Grace!
50:37This final apron was the toughest.
50:44But ultimately, it's going to somebody who blew us away with flavour.
50:49I'm so glad you took a risk.
50:56With the best, Petrus!
51:08With the best!
51:19To everyone else, we hope that cooking in the MasterChef kitchen has inspired you even more.
51:27To keep chasing your food dreams.
51:30We want to thank you guys so much.
51:34But for now, it's time to say goodbye.
51:38Thank you guys!
51:40Thank you guys!
51:41I am so proud of myself.
51:43It was a hell of a journey.
51:45So, I'm going to go home and I'm going to focus on my passion.
51:49Because excuses are everywhere.
51:52Give it up for everybody!
52:00Guys, you're in the top 24 of MasterChef 2020 season!
52:07Woo!
52:13Woo!
52:15Sunday night, it's a mystery box from a true blue superstar.
52:21Woo!
52:22Woo!
52:22Woo!
52:22Woo!
52:23Jimmy Barnes!
52:24Woo!
52:25Woo!
52:26Oh my God!
52:27I am such a massive fan.
52:28Not in my wildest dreams did I ever think I would be cooking for Jimmy and Jane Barnes.
52:34But watch out, because he's become a true blue foodie.
52:40Jimmy Barnes has a little surprise for you all.
52:43Uh-oh!
52:44If you use this in your dish, you'll get an extra 15 minutes.
52:49Oh!
52:51Oh my God!
52:52Oh my God!
52:53What is that?
52:53What is that?
52:54Oh my God!
52:54Yeah!
53:00Hi-
53:01Alright!
53:03What's today?
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