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00:00:00Previously on MasterChef Australia...
00:00:05Onion.
00:00:06Yuzu.
00:00:07Beetroot.
00:00:09Our judges each set a challenge...
00:00:12In French cooking, there are five mother sauces.
00:00:15...to level up the contestants.
00:00:18Please welcome...
00:00:19Polingier!
00:00:22There's a bit going on.
00:00:23Hence why we've got to keep up.
00:00:26Ah!
00:00:27To help our home cooks shine in the finals.
00:00:32That is a damn fine dish.
00:00:34I bloody loved that.
00:00:36You're thinking like a chef now, and you can taste it.
00:00:40But it was the end of the journey for Luke.
00:00:43You're going to be doing a very long way.
00:00:47And Annabelle.
00:00:48I had a bloody Rupert time, but it's just the beginning.
00:00:53Tonight, we're rolling out the red carpet.
00:00:58For a guest beyond their wildest imagination.
00:01:03And check.
00:01:22Here we go.
00:01:35I can't believe that everyone's here.
00:01:37This is like, it's so cool.
00:01:39I haven't seen these people in forever.
00:01:41All our friends are here.
00:01:43And they've rolled out a red carpet for us.
00:01:46Here they are!
00:01:46The final four!
00:01:48Yeah!
00:01:54It's pretty cool.
00:01:56Right.
00:01:58Reaching this point of the competition is a truly remarkable achievement.
00:02:04So what we did, we have invited all your friends.
00:02:08Hey!
00:02:09To cheer you on.
00:02:11I'm back!
00:02:13It's so exciting to be back.
00:02:15As you can see, we are one judge down.
00:02:19Andy cannot join us today.
00:02:22Et pourquoi?
00:02:23Parce que Andy is busy enjoying a new baby boy.
00:02:38He looks like the cutest little burrito.
00:02:41He's like...
00:02:43He's so cute.
00:02:44Andy will be back very soon.
00:02:46He's sending all his love and his best wishes to all of you.
00:02:51Why guys, if you can please go up to the country and don't stop cheering them up.
00:02:56Please!
00:03:01It's looking very glamorous in here today.
00:03:03Like, everything's like red velvet and there's flowers.
00:03:07So I feel like there could be something really huge about to happen.
00:03:12Now, I bet you thought that red carpet was just for you.
00:03:16Oh!
00:03:21Here we go.
00:03:22In a season of superstars,
00:03:24we've saved one of the biggest superstars for this moment.
00:03:29Wow!
00:03:31My heart's a bomb.
00:03:34I am so excited to introduce you to this guest.
00:03:38That my insides are churning.
00:03:42And frankly, I would like to let out an expletive just to vent some of my nervousness,
00:03:47but I will not.
00:03:48I will centre and continue.
00:03:51Who is it?
00:03:52I don't want to guess.
00:03:53I don't want to guess.
00:03:53I don't want to guess.
00:03:54I just want to be surprised.
00:03:55She is a global icon.
00:04:00A philanthropist.
00:04:03A humanitarian.
00:04:06A woman known around the world for her heart, her voice, and her deep love of home cooking.
00:04:14With her own lifestyle brand that includes gifting and beautiful artisanal food products.
00:04:24All the way from sunny California,
00:04:29please welcome to MasterChef Australia,
00:04:33the Duchess of Sussex.
00:04:35Oh my God.
00:04:36No!
00:04:37Megan Barker!
00:04:42I know!
00:04:44What is happening?
00:05:02Oh my God!
00:05:05All right, boys, send the floor!
00:05:07Send the floor!
00:05:08Send the floor!
00:05:09Hi, Shepha!
00:05:12Aw, thank you.
00:05:19Hi!
00:05:20So happy to be here.
00:05:23OK, thank you for that.
00:05:27What's going on?
00:05:29Well, hello, I told you you wouldn't forget this
00:05:39You're really warm right now this is huge like what Wow
00:05:45Megan the Duchess of Sussex here today. Are you serious? No pressure?
00:05:58Cal that is super exciting never in my wildest dreams that I think it would be somebody of that caliber
00:06:06You've all got a beautiful shade of red
00:06:12Welcome do we call you Duchess? Oh call me Megan. Absolutely. Thank you. Welcome Megan. We are so honored you've
00:06:19joined us in the Masterchef kitchen
00:06:21How does it feel to be back in Australia? Oh, we're so excited. We love Australia
00:06:25We had the most sentimental amazing time. We were here almost eight years ago
00:06:29We announced we were pregnant with Archie at the time so it's full circle here. We are
00:06:34But thrilled to be here with all of you and taste some really good food
00:06:38I've heard you've been cooking up a storm this season. Oh, yeah, they've been amazing. Are you a Masterchef fan?
00:06:44Oh my gosh, of course
00:06:47It's such a great show and
00:06:49I'm just really honored that I was asked to be able to be here with you and to be able
00:06:52to judge some of these meals
00:06:53So thank you. Thanks for having me
00:06:58I'm gonna be a little bit cheeky
00:07:01But I wanted to ask you which one's better American Masterchef or Australian Masterchef? Oh my gosh, I couldn't possibly
00:07:06do that
00:07:06Are you joking? It's okay. It's okay. You don't you don't have to. It's a dead heat. Yeah, yeah, both
00:07:11great. We won't tell we won't tell Gordon
00:07:13Link twice if it's Australian
00:07:19Megan we've seen how much you love spending time in the kitchen. How do you describe your cooking style at
00:07:24home?
00:07:26My cooking style is really relaxed
00:07:28I grew up in California
00:07:30And so as you know, we have incredible produce
00:07:33So I think you just start to really love farm to table at an early age
00:07:37My mom's an incredible cook and I grew up watching so many cooking shows
00:07:41So I taught myself how to cook
00:07:43How to get creative with what you have and yeah, I just love it
00:07:47And I love being able to nurture through food. I think it's a beautiful thing to be able to do
00:07:52Can I ask you please, Megan, what is your favorite dish to cook for the family?
00:07:58It's a tough one because I have a lot of palates to appease
00:08:03My husband being from the UK loves a lot of meat potatoes cream sauce, California girl
00:08:08I like grilled fish grilled meats lots of citrus. I just like using really
00:08:15Pure natural herbs and spices, you know, again, if you can pull fresh herbs like do you say herbs or
00:08:21herbs here?
00:08:22Please say herbs, please keep saying herbs, never stop saying herbs
00:08:26Join the club
00:08:28Okay, thank you
00:08:29I'm going to do another one now, say basil, you say basil, right?
00:08:33Oregano is the other one
00:08:35Oregano also, I'm funny
00:08:37So any great fresh herbs and spices, I actually like a lot of heat in my food
00:08:43So anything with a little bit of spiciness, not too much for it's overpowering
00:08:46But really balancing out the flavors and mixing a little savory and sweet I think is always helpful
00:08:51So just be playful
00:08:53Is hubby into the spicy food?
00:08:55He can handle a really good curry. Yeah, he does well
00:08:58You know, but we just do a lot of barbecues because the weather is really nice and of course use
00:09:02whatever seasonal and available
00:09:04And the kids are great eaters. We're very lucky on that front. I know
00:09:09The kids jump in a lot, especially with the garden
00:09:11I think it's really it's such a nice luxury to be able to have so much space and things to
00:09:15cook
00:09:16And if they say mama can I have dessert you say if you can pick it you can have it
00:09:21You can't pick chocolate
00:09:22No, you can't pick chocolate
00:09:24They can go pick a nice piece of food or whatnot, but now we always have a nice as my
00:09:27husband would say pud after dinner
00:09:30But I think what's really sweet is that they all chip in
00:09:33Family time, I think is really key to connect through food. So as many meals as we can do together.
00:09:38We always do
00:09:39It's beautiful
00:09:43Well guys Megan didn't just pop in to say hi
00:09:49We tasked her with setting today's challenge
00:09:54Megan everybody is dying to know what's behind this curtain shall we let's do it
00:09:59Oh
00:10:07Is everyone ready ready you sure
00:10:15Here we go
00:10:25All right, so you have quite the bounty here really wanted to do things that gives you something to play
00:10:31with so you have of course some citrus you have lemons
00:10:35macadamia nuts
00:10:37some beautiful local australian honey
00:10:40quince
00:10:42Strawberries this one's near and dear to my heart because we grow at home
00:10:46Celeriac interesting one lots of great apples here mandarins we also grow those at my house
00:10:53Brussels sprouts my kids eat brussels sprouts. That's impressive
00:10:58We have Jerusalem artichoke curious to see who wants to play there and some gorgeous rainbow carrots, too
00:11:04So there is a lot of optionality here
00:11:08The hope is that you'll really hone in on one as your hero item
00:11:13These are all things that for me feel really nostalgic
00:11:17And I love if there's a connection that you can find when as you're cooking something what is the story
00:11:21behind it
00:11:22It almost feels like an heirloom, right?
00:11:24What is something from your family or from a memory something sentimental that we can also taste as we taste
00:11:29your dish
00:11:31Okay guys select one ingredient from what's on offer
00:11:35And make it the feature of a dish fit for a duchess
00:11:42You'll have 75 minutes on the clock and the pantry and garden are open
00:11:48The stakes could not be higher
00:11:52Whoever creates the best dish will earn immunity from tomorrow's elimination
00:11:59Securing the first spot in the top three and the semi-final
00:12:07It's big
00:12:10That is huge getting to that semi-final is bucket list stuff and I want to get there so badly
00:12:19So for the best part please megan can you kick off the challenge I get to say it you get
00:12:24to say it
00:12:26I'm very excited about this
00:12:28Drag it out
00:12:31Really milk this one
00:12:34Gentlemen are you ready ready all right your time starts
00:12:45Now
00:12:57It is absolutely electric in here
00:13:00It is definitely a different energy in the master chef kitchen today
00:13:04It is absolutely insane that the duchess of sussex megan is here
00:13:08It's so interesting it's going to run to the pantry first
00:13:11Do you want to come into the pantry?
00:13:12It's amazing I would love to come to the pantry
00:13:14Yes
00:13:14I've got a few ideas bouncing around in my head
00:13:17I just need to refine them try and make this dish as fit for a duchess as possible
00:13:22It's dreamy a dream
00:13:26These are all kind of sorted into different cultures
00:13:29Wow
00:13:29Yes
00:13:30I just love some of these flavors I haven't even heard of like wattle seeds
00:13:33Oh have you had them?
00:13:34No
00:13:34You would love it
00:13:35Ah some edible flowers
00:13:37Edible flowers
00:13:38Love that
00:13:38Wow
00:13:39Proteins
00:13:40Cheese
00:13:41This is a cook's dream
00:13:43Isn't it amazing?
00:13:44It's a dream
00:13:44Have you ever tried this?
00:13:47You need berries
00:13:48Isn't that yum?
00:13:49Oh right
00:13:51I'd love to cook in here
00:13:53Next time
00:13:54Come on lads
00:13:55You ain't good old days
00:13:56Go Casper
00:13:57Yeah
00:13:58All right
00:13:59Go the crew
00:14:00It's loud
00:14:01man
00:14:01A spectator sport
00:14:03He's doing the joysel
00:14:05Yeah Casper
00:14:08Megan it is so amazing to have you here
00:14:11Everyone is so excited
00:14:12We're so excited
00:14:13You brought this beautiful seasonal produce
00:14:17It doesn't feel limiting
00:14:19No
00:14:19They really have a lot of options
00:14:21So many options
00:14:22Which is you know sometimes can be overwhelming
00:14:24Okay
00:14:25Where it's not just honed in
00:14:26But either way
00:14:27I can't wait to see what they do
00:14:28It'll all be so different
00:14:29Yeah
00:14:30Megan what would you cook?
00:14:31Oh my gosh
00:14:32That's a great question
00:14:34You know I would probably
00:14:35Go with something that feels
00:14:37Meaningful to me
00:14:38Yeah
00:14:38We grow a lot of carrots in our garden
00:14:40My kids love growing them
00:14:41I would take the tops and probably do a great pesto with it
00:14:44Look at those carrot tops
00:14:45Yeah
00:14:45Beautiful
00:14:46And the flavour in there is great
00:14:47It'd be really nice with
00:14:49A nice fish dish
00:14:50Or um
00:14:51So many things
00:14:52So many babies
00:14:56Beautiful carrots Aaron mate
00:14:57Oh so pretty
00:14:58Colours
00:15:00The moment I hear Megan say that she wants something sentimental
00:15:05There's like a light bulb moment that happens in my head
00:15:07And I just remember
00:15:10When my grandma used to cook this dish for us
00:15:13And pump it full of carrots
00:15:15Because it was one of the only vegetable dishes I'd ever eat
00:15:19Aaron
00:15:20Hey Po
00:15:21Hello
00:15:21Hi Aaron
00:15:22I'm excited for this
00:15:24How are you feeling?
00:15:25I'm I'm I'm very nervous now
00:15:27No don't be nervous have fun
00:15:28What have you locked in on?
00:15:30I've locked in on the carrots actually
00:15:31So I'm trying to make a like a traditional Malaysian um
00:15:34bang bang cha
00:15:36Which is um kind of like stir-fried vegetables
00:15:38But I'm trying to make it more elevated and amp up more of the carrots in it
00:15:42And then to serve I'll have potato starch uh cupped
00:15:45The little top hats
00:15:46Yeah so these little molds here
00:15:49There'll be like a really like quite a runny batter and you dip it into the batter and then you
00:15:53fry it and it makes these little kind of
00:15:55Oh my god you've never seen that before
00:15:58Yeah yeah fantastic yeah so that comes from because we're from the same culture
00:16:00So it's a really traditional dish
00:16:02Something my my maternal grandma again my four four
00:16:05So nice
00:16:06She she made it for me a lot during new years and reminds me of that
00:16:09Oh I love that
00:16:09I'm gonna bring a bit of home to to the table today
00:16:11That's exactly the type of story I'm talking about where you can feel connection
00:16:14I get to know you through your food
00:16:15Carrots are some of megan's favorite ingredients
00:16:18Love carrots and I love that you're doing a traditional dish Aaron
00:16:22I feel like in the last few challenges you've really lent into your
00:16:25Malaysian heritage
00:16:26Your heritage
00:16:27Yeah
00:16:27And you really started to feel a really strong emotional connection to your food
00:16:31Which is really important
00:16:32Oh it's beautiful
00:16:33It's really clank for this
00:16:34Thank you so much
00:16:35Good luck Aaron
00:16:36Thank you
00:16:37Aaron you're a show off mate
00:16:39Yeah
00:16:45I'm a little flustered you know like trying to have a conversation with megan
00:16:49I was kind of like trying to talk to your first crush
00:16:53He has great knife skills
00:16:57Oh look at that
00:16:59You're amazing at this by the way
00:17:01I'm sorry you could just you could just step in and do the job
00:17:04It's very fun
00:17:08There are three other amazing cooks cooking with me today
00:17:13All right that's done
00:17:15This is a competition
00:17:16I have to think how can I separate myself
00:17:19I've chosen celeriac and I'm making a celeriac ice cream
00:17:23I'm making a dessert it is surprising but I do want to stand out from the rest of the pack
00:17:28So I'm taking a big risk
00:17:31Petri?
00:17:32Hello
00:17:32Megan
00:17:33Hi
00:17:33Megan so so nice to meet you
00:17:36Pleasure to meet you
00:17:37I'm so excited to see what you're cooking
00:17:39Yeah so tell us what you're cooking
00:17:40I'm making a celeriac ice cream
00:17:44Wow
00:17:45So I'm doing a dessert
00:17:47Okay
00:17:50It's just amazing with all the offerings
00:17:53That you chose to hone in on a dessert and a celeriac based
00:17:57Dessert
00:17:57It is
00:17:59I am mesmerized
00:18:00Do you think this is mad?
00:18:02Do you think this is mad Megan?
00:18:05I think it's brilliant
00:18:07Have you ever had this before Megan?
00:18:08Celeriac ice cream?
00:18:09Yeah
00:18:09No have you?
00:18:10No
00:18:10No
00:18:11Have you?
00:18:12Me though it's the first time that I'm making it
00:18:13Okay
00:18:14So with the celeriac ice cream are you thinking of different textures and flavors to put around it?
00:18:19I'm doing a hazelnut crumb and toasted hazelnuts
00:18:22I'm doing some sauteed celeriac cubes
00:18:25I am doing some pickled green apple
00:18:28And then I'm doing a brown butter bourbon caramel
00:18:31Okay
00:18:32It's a little bit of a risk
00:18:33Yes
00:18:34Because you could go much safer but
00:18:36I'm excited to try it
00:18:38Poor Petro Megan says she's very excited so make it good no pressure
00:18:41Yeah yeah there is not much time left
00:18:43I've got to get this ice cream in
00:18:44We won't distract you
00:18:45All right guys
00:18:46Good luck
00:18:46Thank you
00:18:48I cannot wait to see this
00:18:50This is Petro from Dessert Masters
00:18:51I can't believe it
00:18:53Megan seems really excited which is great
00:18:56So I just need to perform now and deliver what I have promised
00:19:00This thing gets fascinating
00:19:02Incredible
00:19:03It's just so innovative and I think it's easy to make a safe choice here
00:19:07I'm feeling a little bit crazy right now
00:19:11It's very ambitious
00:19:12I'm doing a vegetable dessert for Megan the Duchess of Sussex
00:19:16I can't wait to try this dish
00:19:18Yeah me too
00:19:18So creative
00:19:19And the fact that we can go straight into the semi-finals is huge
00:19:24That is a dream of mine
00:19:27So hopefully the risk of making this dessert today pays off
00:19:44This is like definitely the like most vibey day I've had in the kitchen so far
00:19:49Like having the Duchess of Sussex is like unbelievable
00:19:53That is crazy
00:19:54Now I'm really gutted to not be cooking today
00:19:58Okay Megan, I've got a little treat for you
00:20:01Oh, come with me
00:20:02My treat?
00:20:03Yes
00:20:05So we heard this story that the last time you came to Australia
00:20:09You asked to borrow a kitchen to make banana bread
00:20:11Yes, you're supposed to see a family in double
00:20:13So I've kind of made my own version of it for you
00:20:15Okay
00:20:16It's so thoughtful
00:20:17Thank you
00:20:17So I've done a little coconut and a banana and date number
00:20:21Oh my gosh
00:20:22Look at that
00:20:23You're welcome
00:20:24That is so sweet of you
00:20:26This is so thoughtful
00:20:27It's not my pleasure
00:20:28Oh my god, what are they eating there?
00:20:30Look, is that cake?
00:20:30I think it is
00:20:33Oh my god
00:20:47I have never done coconut and a banana bread
00:20:50You're gonna have to share this recipe with me
00:20:51Please
00:20:52I will absolutely share this recipe
00:20:53Thank you
00:20:56I can't believe Pets is using celeriac to do an ice cream
00:21:00I can't believe that Megan is mesmerised by my celeriac dessert
00:21:05But I just need it executed
00:21:08What is that?
00:21:08This is my own glaze
00:21:09Did you add pepper to it?
00:21:11Uh, pepper and vanilla
00:21:13I'm so intrigued
00:21:16I've never paired all these flavours together
00:21:18But I just, in my head they work
00:21:21Celeriac
00:21:22It's kind of got a celery flavour but a lot more nutty, more creamy
00:21:27And then the pepper that adds a little bit of fruitiness and just a light amount of spice
00:21:32This is, this is the mind of a chef
00:21:34Not a home cook, this is the mind of a chef
00:21:37How does it taste?
00:21:39How's it taste in Pets?
00:21:41It needs a lot more celeriac
00:21:42Okay
00:21:43Oh
00:21:45I'm going to have to try and inject that flavour
00:21:48Because without a really good celeriac ice cream
00:21:51I don't have a dish
00:21:59I'm going to be so feral right now
00:22:01Because when we do the time calls we have to yell really loud
00:22:04All right
00:22:04So just be ready for it
00:22:05I'm going to be like a foghorn, okay?
00:22:08Ignore
00:22:08Copy that
00:22:09Pretend you're at a fish market
00:22:10It's all good
00:22:12Okay
00:22:12Ready?
00:22:13Top four, 45 minutes to go!
00:22:25Come on Casper!
00:22:32Casper those artichokes look unreal
00:22:34Yum
00:22:35So good
00:22:36They're just like a better potato
00:22:38Totally
00:22:38Agreed
00:22:39So today I'm going for Jerusalem artichokes
00:22:42And I'm going to serve them with a like char-grilled octopus
00:22:46Like a bit of a play on you know the classic octopus and potatoes just elevated
00:22:52I want to make this the best octopus that we've ever seen in this kitchen
00:22:55And normally I'm pretty cool calm and collected in the kitchen
00:22:58But today you know what I'm I'm feeling I'm definitely I'm feeling a little bit of pressure to cook for
00:23:03me again
00:23:06Just a little bit of a shake yeah
00:23:08I'm bloody nervous serving megan today
00:23:11See I'd never thought I'd be cooking for the duchess
00:23:14Oh look what he's doing
00:23:15Jerusalem artichokes I love them
00:23:18She is such a big deal and she has this like aura around her
00:23:25So it might get a bit overwhelming at times trying to you know concentrate
00:23:29Yeah, I feel like I've never been like so nervous
00:23:31So if I can put up like the best dish possible with the Jerusalem artichokes I'll be pretty stoked
00:23:34I can't wait to see what they're going to cook
00:23:38Is that beef I see Vinnie?
00:23:40Always mate
00:23:40Go you good thing
00:23:43I've decided to go with celeriac today
00:23:46It's a really cool ingredient I feel like
00:23:49So my dish today is going to feature celeriac in two ways
00:23:52And then also a really nice steak
00:23:55Celeriac is kind of underrated
00:23:56I remember the first time I had it
00:23:58My dad used to make these awesome lamb shanks and he told me that he wasn't making mash
00:24:01But he was making celeriac and I was like what the hell is that but then when I had it
00:24:06I like
00:24:07Absolutely fell in love
00:24:08Hey Vinnie
00:24:09Hello
00:24:10Hello
00:24:10Vinnie
00:24:11Vinnie meet me
00:24:11Hello nice to meet you
00:24:13Nice to meet you too
00:24:13What are we cooking?
00:24:15Today I'm going to be making a really nice piece of steak
00:24:18But that won't be the star of the show
00:24:19So I'm going to be making a caramelized celeriac puree
00:24:22And then I'm also going to be using the sheeter to turn some celeriac into some really long sheets and
00:24:27roll them up into like a flour
00:24:29So you're going to have two different textures and tastes to the dish
00:24:32This is very ambitious with such a short amount of time
00:24:35Yeah
00:24:35Yeah
00:24:35I'm really excited for this dish
00:24:36Thank you very much
00:24:37Good luck Vinnie
00:24:38Thank you thank you
00:24:39You got this Vinnie
00:24:40Let's go
00:24:41Who would have thought you know you come on here
00:24:43And you make a roll for master chef and you get to make the duchess of Sussex
00:24:50I have an idea for these little celeriac flowers
00:24:52Ah clipper baby
00:24:56So I'm going to use a vegetable sheeter and make a little ribbon of celeriac
00:25:00Vinnie that's unreal
00:25:02Nice Vinnie
00:25:03Cool
00:25:04Then I've got my long sheets of celeriac which I'm just rolling up
00:25:09My flowers now are ready to be cooked so I'm going to sear them off really well
00:25:16It's going to show how far I've come and how much I've grown as a cook
00:25:20Vinnie this looks amazing
00:25:25All right come on let's lock in
00:25:32Megan I got to ask you now that you're in the master chef kitchen
00:25:36How does master chef australia stack up to your cooking show with love megan
00:25:40Oh my gosh well that we had so much fun on my show but it's very different I mean
00:25:45it's about hosting and hospitality and taking it easy for a home club
00:25:49so this is probably the antithesis exactly the antithesis of that the stakes are so high
00:25:54you can feel the pressure smells fantastic Vinnie yes you make us really hungry but also I do love that
00:26:01they have so much support yeah from you know everyone else who's been on the season with them
00:26:05Yeah, and you can feel their excitement so from that standpoint it feels very much the same because it's just
00:26:10about
00:26:11Cooking for joy and cooking for fun
00:26:14They're also cooking to win
00:26:18Oh gosh she's still chopping
00:26:21So right now I prepped all my veg for the bangang kwa the stir frying happens right at the last
00:26:26minute
00:26:26In all this time all I've done is just chop
00:26:29Time is against me right now
00:26:31I should probably get started on my samba
00:26:36So I chuck in some aromats the chilies you've also got the fermented shrimp base
00:26:41It is paramount that I taste and balance everything i'm trying to do my uh my ancestors proud
00:26:48Along with my bangkwang cha i'm making these little cups to elevate the dish
00:26:53So the idea is that you'll have the filling that goes inside you'll top it with a bit of sambal
00:26:57and just it's like a one biter
00:26:58It's almost like an open face spring roll i'm just not sure if this is going to work because i've
00:27:02never done this before so we'll see what happens
00:27:05Here we go aaron's doing his little thingy
00:27:09I put the mold into the batter
00:27:14But the batter keeps sliding off back into the bowl it's just not working why am i not sticking
00:27:20I'm hoping i can get there um yeah hopefully i'll have something to serve
00:27:25Let's go aaron keep going aaron
00:27:28All right it's time for a 30 minute time call fun
00:27:31I think you can do it can i i think you should can i tell them personally
00:27:36Okay here we go let's make it personal i don't like to yell here we go
00:27:39Vinnie yes 30 minute time call oh okay i'm just telling you personally
00:27:44Okay thank you very very much i appreciate that i'm gonna work faster now
00:27:50That's great i love that i gotta keep my pace up
00:27:53Casper hey this is your 30 minute time call oh thank you you're very welcome
00:27:59He's very elegant this is definitely like an asmr time call it's kind of nice for a change
00:28:05She is so great look at her aaron hey you've got 30 minutes left yes
00:28:11Just like you personally thank you i appreciate that thank you
00:28:15And she almost like looks through your soul a little bit when you're talking to her
00:28:18Last but not least petro hello just letting you know it's your 30 minute time call okay thank you
00:28:24You're very welcome thank you
00:28:32I think they started blushing a little bit i know that was a very intimate time call it was very
00:28:39But you can't really let that like
00:28:42Slow you down too much you just have to go like yes there she is and just keep going
00:28:49I'm feeling pretty motivated yeah it's like electric the energy i think just like the caliber you know we've got
00:28:57You know megan today cooking for her is crazy the first spot in the semis is crazy as well
00:29:06Cut myself oh oh my god did he get himself all of a sudden i cut myself with my peeler
00:29:13Casper's cut himself first strike with a little peeler oh damn casper's already injured the first time
00:29:20I've like ever cut myself in this kitchen and it's in front of megan kind of embarrassing
00:29:30How we doing
00:29:47I'm good nice to meet you well again i already met you yeah sorry
00:29:53So megan casper is he's a very intuitive cook he's great with a mystery box and he is unflappable
00:30:00The guy does not break a sweat except today apparently except today except today he's the color of pose dress
00:30:09What ingredients are you going to focus on today and what do we have here so i'm going to do
00:30:12the jerusalem artichokes
00:30:14I'm going to be doing a jerusalem artichoke puree
00:30:16Jerusalem artichokes are like crushed and then this is going to be a vinaigrette that's going to dress the octopus
00:30:21So like and do your vinaigrette
00:30:24And then i also like i guess you know i'm sort of like resonate with you how you like some
00:30:28spice in your food too
00:30:29So yeah a little bit of spice there that's very thoughtful and i guess like take it back to cali
00:30:32as well
00:30:33I'll put some grapes in
00:30:35Wow i wasn't expecting that interesting okay so i love that you're thinking about me
00:30:41It's creative all right good luck casper good luck thanks guys
00:30:49It's sort of like making me go a bit whoa like there's a lot going on right now you're right
00:30:55casper
00:30:58I just got a bit red that's all mate
00:31:02Just kidding love you mate
00:31:07I'm taking a bit of inspiration today from what megan was saying up the front around how she loves a
00:31:12spice
00:31:12She loves some grilled fish so i hope that it'll work in my favor
00:31:16It is quite the medley of flavors it's talking about between india and grapes
00:31:20Oki we say oki in australia we told everything yeah but that i mean
00:31:26That's very creative and also very bold yes because i can't actually close my eyes and picture how it's all
00:31:31going to taste together
00:31:32But he has a vision yes i love that i love how
00:31:35How secure he feels in what he's doing
00:31:37It is very good at pulling unusual flavors together
00:31:43Evidently
00:31:45Okay today is the day to step up mega mega big 15 minutes to go
00:32:04You know what we're in a bit we're in a bit of a rush
00:32:14I'm looking for some crispy cups when this cooks
00:32:19Are they working aaron so with my dish i know how to stir fry i know how to make an
00:32:25amazing sambal
00:32:26I've never made these cups before
00:32:29Too thin yeah
00:32:31Supposed to stick yeah
00:32:33God damn it so i go back try and readjust thicken it oh please work keep going aaron
00:32:39If the cups don't end up on the plate i'm leaving out a major component of this dish
00:32:44Come on aaron please come on
00:32:46How they looking as
00:32:50It's like a cup
00:32:54Be delicate
00:32:56The cups are working and oh my god i'm actually going to get them on the plate yeah it's actually
00:33:00the the texture of laughter
00:33:02But i also need to stir fry my carrots for my beng kwang cha
00:33:06I've got my carrots in the stir fry now so that's just cooking away um then i'll add
00:33:12Everything in stages
00:33:14Aaron that's smelling so good dude
00:33:16Yeah Aaron ridiculous
00:33:20Happy aaron
00:33:23I'll probably let you know in a couple of minutes keep pushing man keep pushing
00:33:26Yeah good going boy
00:33:27Lock in man lock in
00:33:30Make it sparkle for megan markle 10 minutes to go
00:33:34I had to
00:33:35I had to
00:33:36I had to
00:33:40Well done well cleared
00:33:41What
00:33:42I need to hurry up hurry up hurry up oh
00:33:45That's you mate
00:33:49Come on Petro
00:33:50Those are good
00:33:54A little bit more and we'll be there i need to finish cooking up my steak puree is pretty much
00:33:59done
00:33:59I just need to fix a texture on that cook my flowers and then get my sauce done
00:34:03I feel like i've got a really clear vision of my steak and celerac dish and i feel like my
00:34:07flavors are all going to be banging
00:34:09I've just tasted my celerac puree it's really really nice
00:34:12Got that really nice deep rich flavor from the caramelization
00:34:15Sorry dad i feel like my celerac puree is just that little bit better not to say that yours wasn't
00:34:20but yeah
00:34:22Vinny are these preserved lemons?
00:34:24Preserved
00:34:25Okay that's cool
00:34:27Now that my celerac flowers are seared off i'm going to poach them in a little bit of chicken stock
00:34:32and some preserved lemon
00:34:33Vinny that's cool
00:34:35Thanks
00:34:38I taste it
00:34:40And
00:34:42It hits me
00:34:43I've got some really big rich flavors
00:34:46I need to think quick it's going to be way too rich so what can I do here to fix
00:34:51this and try and make this dish as fit for a duchess as possible
00:34:56I need an acidic element that's going to cut through and just lift everything up
00:35:01You can never really go wrong with a nice um sauce of ed there or gremolata
00:35:06I'm going to use the top of that celeriac root with a little bit of um the stalks and use
00:35:12that in my gremolata
00:35:13I just think some nice fresh citrus and fresh herbs to kind of bring it together
00:35:17Oh Vin look at that you can't touch that man
00:35:19I just thought of that just then
00:35:20You can't touch that
00:35:23Raw talent
00:35:25Mate i've missed the i've missed the heckling
00:35:30Pickled apple is done caramel done i'm sauteing off my um celeriac
00:35:38How's that ice cream patra?
00:35:41With the ice cream my concern was that there wasn't enough celeriac so i've added more
00:35:45Is it a bit more celeriac-y?
00:35:48Yes
00:35:49Yeah
00:35:49Yeah
00:35:50Yeah
00:35:51Definitely a bit more celeriac flavor it's a good amount and um i'm going to start tasting everything
00:35:56And see what needs adjustment
00:35:58The risk factor on this dish is 10 out of 10. I'm trying to balance all these elements
00:36:06Um it's a little bit tricky
00:36:11Um yeah we got spoons we got spoons
00:36:13Yeah great
00:36:14Petro
00:36:14Yes
00:36:15Do you mind?
00:36:16Yeah go for it
00:36:17I'm going to crash your party here
00:36:18Give it a crack
00:36:31Making me nervous
00:36:32Interesting
00:36:33Concerns
00:36:35Um
00:36:37Look petro you're a brilliant hook
00:36:41But you definitely need to try everything together with this dessert
00:36:44Yep
00:36:46Yes
00:36:46Yeah
00:36:46Yeah
00:36:47Even more so than usual i would say
00:36:48Yep
00:36:50Thank you guys i'm going to give it a crack
00:36:52Thank you
00:36:53What have i done?
00:36:55This is so stupid why would you make a celeriac ice cream dessert
00:37:00We're running he's running
00:37:02I'm freaking out
00:37:13After tasting my celeriac ice cream sophia's face seemed a bit concerned
00:37:20I think oh god what have i done is she obviously thinks this isn't balanced at all
00:37:27Oh boy
00:37:29There's so much at stake today a direct ticket into the semifinal
00:37:34Come on
00:37:36And on top of that megan the duchess of sussex is here in the masterchef kitchen
00:37:41I need to put something beautiful and refined
00:37:44Still a lot to do and to balance because i honestly have never made this before
00:37:49Um so i'm gonna have to taste and adjust
00:37:52No mucking around
00:37:53The celeriac ice cream it's really fresh with just a light amount of spice which complements my roasty celeriac cubes
00:38:02I've got my hazelnut crumb not too much crumb and my bourbon caramel to add a little bit of lusciousness
00:38:08And then this pickled apple is really going to cut through all of that make it delicious metro
00:38:16I put everything together i taste it
00:38:20Trust yourself trust yourself
00:38:27It isn't bad
00:38:30I don't know i think i like it
00:38:32Yeah
00:38:32Yeah you should
00:38:35It needs a bit more salt it needs a bit of lemon zest with the apple
00:38:39But overall i think it's really good i just need to play around with the ratios
00:38:44Come on petro
00:38:47What's that casper?
00:38:49Jerusalem artichoke puree
00:38:50Yum
00:38:51Tastes good casper
00:38:52Yeah
00:38:53I've got my Jerusalem artichokes all prepared both ways
00:38:57Most spicy and do your vinaigrettes coming on really nicely
00:39:00And i'm just starting to hibachi my octopus
00:39:05Casper moment of truth
00:39:06Yeah
00:39:07How are you doing?
00:39:08Um i'm pretty happy with the cook on the octopus like it's it's tender so now i'll just get like
00:39:11a touch of
00:39:11Color on it okay and i'm really happy with my drizzle artichoke so nice and crispy and then my puree
00:39:19over here
00:39:20Also really happy with too like the texture of it
00:39:22It's super silky
00:39:23Oh yeah beautiful um may we
00:39:26Yeah go um duchesses first i feel
00:39:30Be rude not to
00:39:36Very good that's a terrible poker face
00:39:40Oh
00:39:44Um okay okay okay
00:39:47You're gonna get it all together
00:39:48Yep just charring some more octopus now
00:39:51We're gonna have to totally wash our hair tonight
00:39:54Good luck casper
00:39:55Thanks guys
00:39:56Home stretch
00:39:58Oh wow
00:40:00Megan i'm liking my puree which is like
00:40:03Lovely
00:40:05Nice cas
00:40:07Happens to the best of us casper
00:40:10Go off kings five minutes to go
00:40:20That's what the kids say apparently
00:40:21They do
00:40:24All right that's done
00:40:26Better rest a little bit
00:40:29This steak needs to be perfect medium rare
00:40:34Let's have a look
00:40:42Oh perfect
00:40:44Yes
00:40:44Yes
00:40:45Agony beautiful
00:40:47That looks lovely
00:40:48Thank you
00:40:49Cook on the steak is perfect exactly how i wanted it and now i'm just thinking about my plating up
00:40:55So i think i'm gonna do like this little herbie number on the bottom of the flowers so they're kind
00:41:00of like flowers in the grass
00:41:01And then do my steak dress on the side and my puree just in between
00:41:06Everything's very rich very heavy
00:41:09So hopefully the grummelada will make sure that it won't be too heavy of a dish
00:41:12Oh
00:41:13Stunning mini keep pushing guys
00:41:20The semi-final is so close one minute to go
00:41:31Go on Aaron
00:41:33Come on Aaron finish strong
00:41:35The whole stir-fry element of my beng guang cha is finally done
00:41:40And there's so much beautiful colour and it's just delicious
00:41:45I'm actually pretty happy this dish is usually eaten on lunar new year
00:41:49And i wanted to eat and taste like a celebration i've made something that i'm proud of and it's something
00:41:55from my past and you know
00:41:56Hopefully that's that's enough
00:41:58Time's up in
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00:45:58the way you've introduced this most ugly wood vegetable on the planet to
00:46:05something so creative so original and so tasty this for me is a message saying
00:46:12not just I want to end up in the top three but this is the way
00:46:18and that's worth a lot
00:46:36it is a bit of a surreal moment when I found myself on this season of Masterchef I think
00:46:41the last thing I expected was Meghan Markle the duchess eating my food and enjoying it
00:46:47too so I would really love to win this challenge
00:46:52okay next up Vini
00:47:00I definitely feel like this dish is a testament to how far I've come like the elevated techniques
00:47:06hopefully it's not too rich and have done enough to put me straight into the semi-fuckers
00:47:13thank you thank you just a little bit look at you holding back
00:47:22so tell us Vini what was your ingredient today I chose the celeriac and I made a
00:47:30crusted eye fillet with celeriac puree and some celeriac flowers it doesn't actually look like
00:47:38a Vini dish really is it come a long way you sure it's not Marco Pierre white over there
00:47:45much smilier yeah I'm intrigued to find out what's going on under this little slice of celeriac
00:47:58so I do it with as much flair you can certainly try you notice I'm glad you notice
00:48:03oh very good there we go thank you guys yeah nice something there we go nearly there
00:48:30okay I think it's a really beautiful dish it really shows your whole journey your plating just how
00:48:37refined all the elements are and the fillet was just cooked in fillet the fillet was cooked perfectly
00:48:46the cuisson was spot-on thank you your puree it's rich it's lovely it's silk this little flower shape
00:48:55is actually very well done alongside with this very well cooked beef is delicious inviting and thank you
00:49:04for the lovely dish thank you I love this dish I mentioned my husband is real meat and potatoes kind
00:49:11of guy this feels like the most elegant elevated version of that H would love this dish and I'm so
00:49:20glad you did the gremolata because that brightness it just brings it to life it's just a very easy
00:49:28craveable dish thank you very much you're welcome it's very good well done you're thinking more and
00:49:34more like a professional cook not a home cook and that's the stuff that makes us the happiest to see
00:49:39thank you well done Benny thank you that's like a once-in-a-lifetime opportunity I definitely feel
00:49:48like you know I have a shot at immunity today fingers crossed thank you next dish we'd love to taste
00:50:01is
00:50:05Aaron there is that worry factor of the dish being too simple but also my heritage is all over this
00:50:13dish dish so hopefully it's enough hello and tell us what you've made I've made my grandma's version
00:50:33of bankang cha so it's a bit more carrot forward because when I was younger that was the only kind
00:50:40of vegetable I'd eat when she sauteed it was really sweet so that's what I've tried to do today try
00:50:44to
00:50:44bring up more of the carrots and try to emulate a bit of her recipe so when you think of
00:50:49this dish
00:50:49how long would it usually take when your grandma makes it at home it would take hours for her to
00:50:54she'd be there on a little plastic stool big round chopping block with a giant cleaver just going out
00:51:00slowly on the ground yeah yeah and be like it's like newspaper and the colored buckets that you put
00:51:07the vegetables in so she's separate the vegetables oh yeah such good memories I love that I love that
00:51:14you did something that was sentimental to you and also just to taste family cooking yeah it's fantastic
00:51:19thank you can you tell us what is your grandmother no English name is Mary Mary that was my grandma's
00:51:27English name really yeah I can't wait to dive in good crunch yeah it's so satisfying too
00:51:54okay let's start with the sambal it is so good I love that you're honoring your grandmother's recipe
00:52:02and all the flavors of it I can't say necessarily that the carrots are what's standing out as the
00:52:07featured item but I do think it's really balanced I love the crunch and the textures and yes that
00:52:12sambal I would bottle it and I would take it home with me if I could it's great and I
00:52:17love how this
00:52:18has so many you know childhood memories for you I loved it in the little little fried pat it was
00:52:24very delicious it was incredibly crispy love love love the sambal great job on that and well done on
00:52:31the heat because it's like very um not antisocial like it's still very there is so much to love on
00:52:40this plate it's fresh it's funky it's spicy it has absolutely every flavor profile going on in there
00:52:48love the garlic as well story to interrupt we've had a phone call to studio
00:53:11what's going on have I interrupted something we are we are actually in the middle of tasting all the
00:53:16dishes we have four incredible cooks here Aaron's here and he's back there Casper and Petro say hi guys
00:53:25um it's it's amazing they're so talented we wish you were here he's in Canberra right now yeah with the
00:53:31veterans and the leaves in the background that's very nice yeah they go all out here beautiful why
00:53:37that you guys have wonderful I wish you could try this these dishes are fantastic I see yes
00:53:47can you see it okay it's really delicious and there's a hot sauce that well you know me it's a
00:53:53sambal and it is so good I don't know I think it might be too much for you spicy good
00:53:59I'll go and
00:54:00enjoy it I'm very sorry to disturb you all as well here and um I'll see you later okay I'll
00:54:04see you
00:54:04later say bye everybody oh my gosh just when you think you're at the peak we're facetiming Prince Harry
00:54:33this is nuts how exciting what a lovely surprise honestly I'm still chuffed he's a charmer isn't he
00:54:41yeah I know all right I don't know how I'm gonna top that but I'm like I was saying there's
00:54:46a lot to
00:54:47love about this dish it's really tasty so well done Aaron thank you I think your grandmother would
00:54:51Mary would be very very proud of this dish and what you've done you've done her proud thanks Aaron
00:54:59the last thing I'd expected was Prince Harry on a FaceTime call hearing how delicious my sambal is
00:55:07like what is my life had a good chat with Harry yeah great chat okay when my phone came I
00:55:14had a
00:55:14phone number day I thought something was wrong that is cray cray it was wild what an awesome day
00:55:22it's time for dessert you're next Petro yeah this dessert is something pretty crazy that I haven't done
00:55:35before with some very interesting flavors hopefully the risk pays off Petro tell us what you've made
00:55:45uh celeriac ice cream with some sauteed celeriac some pickled apples and a hazelnut crumb so just want to
00:55:57ask who's had a celery egg dessert anyone hands up no no no one would be crazy enough to do
00:56:03that
00:56:04surely Petro not a single hand up yeah I haven't had one either very brave I can't wait to dive
00:56:18in
00:56:38okay
00:56:39okay
00:56:41um
00:56:56Um, okay, um, I am rubbing my temples
00:57:11because I can't understand how this is so good.
00:57:22This is so extraordinary.
00:57:27The execution is beautiful.
00:57:29I think you can see the balance in the flavors
00:57:31of that peppercorn really coming through on the ice cream.
00:57:35The texture of the ice cream is beautiful.
00:57:36Obviously, the vanilla is there,
00:57:38but that celeriac is very perfectly featured.
00:57:43The earthiness and the nuttiness, it's not overpowered.
00:57:46I also love the variation of colors,
00:57:49the textures that are popping.
00:57:51To be that creative and that courageous
00:57:54to make something that is new that you've never tried
00:57:57to push yourself to believe in yourself that much,
00:58:02you did it.
00:58:04And it feels very Michelin star to me.
00:58:06Yes.
00:58:09Well done.
00:58:10Well done.
00:58:11Thank you so much.
00:58:12Petra, suck this up and store it.
00:58:15That's a massive compliment.
00:58:16For a bad day.
00:58:17Yeah, I will.
00:58:18Do you realize how good this is?
00:58:20This is more than the restaurant dish.
00:58:23It's perfection.
00:58:25You've managed to transform such a powerful vegetable
00:58:30to something so delicate, sweet, subtle.
00:58:34And it keeps coming back.
00:58:35The celeriac is really making this effect.
00:58:37And on the top of that, you've got the audacity
00:58:40of having lemon, apples, tarragon, whiskey, vanilla.
00:58:45I mean, this is crazy.
00:58:48It just tastes perfectly harmonious.
00:58:52You've got the celeriac ice cream,
00:58:55which is this earthy sweetness, this intrigue.
00:58:59And then as you finish that mouthful,
00:59:01you get the pepperiness right at the end
00:59:03and the vanilla just enhances all of that together.
00:59:06The crumb, it's kind of giving a little bit
00:59:09of like Anzac biscuit and tea.
00:59:11I think you've made your best dessert
00:59:14in front of the Duchess of Sussex.
00:59:16Oh, my God.
00:59:24I cannot believe how much they love my dessert.
00:59:28Oh, no, no, no, look at that.
00:59:29It's so good.
00:59:30I think Meghan calling my dessert
00:59:33a Michelin star dessert
00:59:36might be the best thing I've heard all competition.
00:59:40Oh, my God.
00:59:45Thank you so much.
00:59:56I have loved every second of being here.
00:59:59I was already in love with Australia,
01:00:01and this has just made me over the moon.
01:00:03I'm thrilled to be here.
01:00:04Thank you for the hospitality.
01:00:06Truly, it's been incredible.
01:00:07And all of these dishes are well worth flying over here for.
01:00:11So thank you, gentlemen.
01:00:12Really job well done.
01:00:14So cool you're coming back again next year.
01:00:20Meghan, thank you so much for making the trip
01:00:22from the other side of the world.
01:00:24Everybody, put your hands together for Meghan Markle!
01:00:30Meghan's so lovely, and she was so supportive.
01:00:34It was really beautiful to watch.
01:00:37Shall we talk about the dishes?
01:00:38Yeah.
01:00:39All right.
01:00:40Casper, let's start with you.
01:00:43It was so beautifully balanced and composed,
01:00:46what you put together.
01:00:48And truly, those Jerusalem artichokes,
01:00:50just the perfect texture, married in harmony
01:00:53with some of the best Aki, as you say,
01:00:56that I have ever had.
01:00:57Job well done.
01:01:01Vinnie, as I mentioned,
01:01:03it is a dish that my husband would love so much.
01:01:09It was this perfectly elevated Sunday roast.
01:01:16Aaron, well, you know I am head over heels
01:01:19over that sambal.
01:01:20It is so delicious.
01:01:22Your grandmother would be so proud of that dish,
01:01:24and I really appreciate as well the story
01:01:26and the memory that you can connect
01:01:28to that plate of food.
01:01:32Petro, forevermore, I think I will associate you
01:01:34with celeriac, which is the most unexpected thing,
01:01:37I would think, of meeting any of you on this show.
01:01:40But it was extraordinary, frankly,
01:01:43what you managed to do with a vegetable
01:01:45and turn it into a dessert that is so incredibly elegant.
01:01:49Well done to you.
01:01:52It came down to two dishes today.
01:01:58Casper.
01:02:02And Petro.
01:02:07You two made it almost impossible to decide.
01:02:14But the first member of our top three
01:02:18and going straight into the semifinals
01:02:24is you, Petro!
01:02:34Oh, my God!
01:02:39This is unbelievable.
01:02:42It means the absolute world.
01:02:44To get straight into that semifinal,
01:02:46I'm going to remember this day forever.
01:02:50Congratulations to all of you.
01:02:51Well done.
01:02:52Bravo!
01:02:55Have you enjoyed yourself?
01:02:56Oh, my gosh, I loved it.
01:02:57I can't wait to go back to the hotel
01:02:58and tell H all about it.
01:02:59Really?
01:02:59I'll get here in a little bit.
01:03:01That's awesome.
01:03:02Tomorrow night,
01:03:04their loved ones sent letters...
01:03:08D'Aaron, you've done so well
01:03:10to get to this point in the competition.
01:03:11..and one special ingredient.
01:03:15Oh, my goodness, Vinny.
01:03:20Got this, man.
01:03:24Now, one dish stands between them
01:03:28and the semifinal.
01:03:31There's a lot riding on today's cook.
01:03:33If I make my parents proud with this dish,
01:03:36job done.
01:03:37Is this dish the one that does send me home?
01:03:41That's an epicenter.
01:03:44It's okay.
01:03:44It's crazy.
01:03:44Oh, my God, we're gonna say that.
01:03:48We start a timer.
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