All language subtitles for masterchef.australia.s15e50.1080p.hdtv.h264-cbfm

(DYNAMIC STRING MUSIC)

Hello, everyone, and welcome
to the MasterChef kitchen!

NARRATOR: This season
on MasterChef Australia...

Jamie Oliver!
Oh, look at you lovely people!

RUE: Oh, my gosh.

..the country's best home cooks

embarked on a season
of secrets and surprises...

(SQUEALS)
(CONTESTANT LAUGHS)

(ALL EXCLAIM)

RALPH: Are you kidding me?
Ta-da!

GRACE: No way.
Yes way.

MAN: Whoa!

GRACE: That's crazy.

(ALL GASP)

MELISSA: Josh Niland!

NARRATOR: ..inspired
by culinary superstars...

ANDY: Curtis Stone!

Here's the big dog. (BARKS)

The one, the only Maggie Beer.

MELISSA: It's Rick Stein!

It's just simple perfection.
Thank you.

The legendary Clare Smyth.

Let's go!

Come on!

NARRATOR: ..and amazing locations.

CATH: Oh, wow!

JOCK: Get a load of this!
(ALL EXCLAIM)

DECLAN: Wow!
RHIANNON: Oh, my goodness!

Let's go! Hustle, hustle!

(CREAM SQUIRTS)
(CONTESTANTS EXCLAIM)

PHIL: You're on fire.
CATH: Theo, gotta put the cream in!

Oh, man.
WOMAN 2: Oh, my God.

Get it in the bowl!
Service, please.

It was cooked to perfection.

NARRATOR: They created some of
the most surprising dishes ever seen.

That is how you flambe with flair.

Yeah!

JOCK: It is bloody delicious.

Friendships were formed.

(MELISSA LAUGHS)
You done a good job, my brother.

(LAUGHS)

(SNIFFLES)

Love you heaps.
Yeah, forever.

Today, you have cooked with soul.

(CONTESTANTS CHEER)

You will always be a member of this
beautiful MasterChef family.

Thank you so much.

NARRATOR: Now only two remain.

Who will be crowned
Australia's next MasterChef?

(DYNAMIC STRING MUSIC)

Oh, my God!

RHIANNON: Let's go, Queenslander.

(ALL CHEER AND APPLAUD)

Wow.

You two definitely look the part
today, dressed to impress.

And hopefully dressed
for success, right?

Yeah, definitely.

Because this is the grand finale
of MasterChef 2023.

(GANTRY CONTESTANTS CHEER)

Well done.
Thank you.

Oh! It's a bit emotional.

One of you is about to pocket
a quarter of a million dollars...

Ooh!

..have your name
engraved on that trophy

and earn the title

of Australia's next MasterChef
for 2023.

(GANTRY CONTESTANTS CHEER)

I can't breathe.

(LAUGHS) Keep breathing.

Brent, I want to hear it, mate.
How are you feeling right now?

What a journey, you know?

Um... A long journey.

And you know it started
way before this season.

And to just know all the hard work,

everything I've done for myself
has gotten me here,

that's the mission that I sort of
set myself when I come back

and to know that I'm so close to
just living out the dream...

..and coming back from a lot,
a really dark place,

uh, and, you know, getting
to lift that above the head,

it'd be just everything.

Rhiannon, what about you?

You have come in here and just been
such a fierce competitor.

You haven't let anything faze you.

Oh, my God. My motto, "Fake it
till you make it," must be working!

(CONTESTANTS LAUGH)
Oh, yeah, you feeling it?

But you know what?
It's been so bloody awesome.

Like, I have grown so much

as a person, as a cook.

I just feel so bloody blessed.

Righto, when you
pictured yourself here,

you saw your friends on the gantry

and you saw your families
by your side.

Yep.

And now...

Oh!

..please welcome
to the MasterChef kitchen...

(BRENT CHUCKLES)

..your families.

No! (WEEPS)

Oh, my God!

(CHEERING AND APPLAUSE)

(BRENT LAUGHS)

Oh! Thank you so much.

Oh, God! Mwah!

(WEEPS)

(EMOTIVE MUSIC)

Brent, who you got with us, mate?
Introduce us to the family.

Yeah, so we got little Alfie here.

Hey, you're right.

(LAUGHS)

Um, my mum, Mandy,
and my dad, David.

And then Shonleigh.
JOCK: Nice to meet you all.

Um, yeah, and you'll
see his face soon.

(ALL LAUGH)

Mandy, it must have been tough

to watch Brent leave
the competition last season.

Yes.

Was there a part of you that
was worried about Brent coming back?

Um...
DAVID: There was for me, mate.

Yeah?

Yep.

After last year, I just thought,

"You just gotta be careful,
make the right decisions,

"think about what
it's gonna do to you," you know,

"with your life too."

So it was hard.

What about now?
How do you see Brent right now?

Um, he's done really well,
real well.

(TEARFULLY) And now, um, so proud.

(EMOTIVE MUSIC)

(DAVID CHUCKLES)

Alfie, do you miss Dad's cooking?

What do you miss the most? What food?

McDonald's.
(ALL LAUGH)

Good answer.

Rhiannon, introduce us to the crew.

Deano. Big Deano!
BRENT: It's big Deano!

Big Deano!

This is my daughter, Monique,

and my stepson, Bjorn,
and stepdaughter, Leah.

JOCK: Amazing. Nice to meet you all.
ANDY: Nice to meet you all.

I'm guessing, Deano,
the house has been a little quieter

since Rhiannon's been here.

It is when the neighbours tell you,
"Oh, Rhiannon's not home yet

"because we can't
hear her laughing."

(ALL LAUGH)

And that's across the street,
not next door.

That's what their neighbours
have been saying.

(LAUGHS)

Rhiannon, you've devoted
so much of your time to your family.

How does it feel to do
something for yourself?

Yeah, it feels awesome.
It feels like, um...

It actually makes me emotional

every time I think about it
'cause I, um...

..I have always done things
for all these guys

and to have something
wholly and solely for myself

and achieve something wholly
and solely for myself is, like...

Yeah, I'm really proud of myself.

But I just...I wish my mum
was hear to see it

because she'd be going
frigging nuts.

She's watching for sure, for sure.

Yeah.

(WHISPERS) She's here.

(WHISPERS)

Righto, families, it is so amazing

that everyone is here to cheer on
Brent and Rhiannon today,

but you're gonna have to do it
from the gantry,

so get on up there and let's do this.

RHIANNON: Ooh!
BRENT: See you, buddy. See ya.

You gotta go up.

DEAN: I love you.
I love you too. Ohh!

Well...

..today will take place
over two rounds

and across both rounds,
your dishes will be given a score.

Whoever has the highest score at
the end of the second round will win.

Thank you.

This entire competition

has been chock full
of secrets and surprises.

In your first round today,
it's a choice between three more.

Ooh!

Let's start with Andy's
surprise mystery box.

BOTH: Ooh!

(ALL EXCLAIM)

Hello.
That's a bit flash.

In this box are 11 ingredients
that Andy Allen loves.

Ooh.

Second up...

..an envelope that contains
a secret challenge set by me.

Ooh.
Hmm.

This is a challenge that I love.

Ahh.
OK.

And, lastly, a cloche

that contains Jock's
secret ingredient.

If you choose this, you must
feature that ingredient in your dish.

(CHUCKLES)

Hmm...

ADI:

To decide which of these
you'll both be cooking with today...

..you will each get to remove
an option from the table

until we're left with one.

Alright, take a token from the bag

to determine who goes first.

JOCK AND BRENT: Ladies first.
Aw, thanks.

Yep.

JOCK: Alright, Brent, you're up.

Which of these
do you not want to do?

Uh, Italian.

Oh-ho, come on!

You've seen my pasta work.

(MELISSA LAUGHS)

Australian native ingredients.

Scottish, I wouldn't
even know where to start.

RHIANNON: Oh, my God.
Can't convince you?

Wow.
No, no. look.

I'm...I'm pretty confident
with my decision.

So I'm just gonna
knock the cloche off.

Alright, do you want to find out

what you won't be cooking with
today?

BOTH: Yes.

My secret ingredient was...

..green ants.

Oh!
Ohh! Good choice.

Jeez!
CATH: Oh, good one!

Oh! (LAUGHS)

Alright, my secret ingredient
is off the table.

Alright, Rhiannon.

I'm thinking, you know,
I don't mind a mystery box.

But I don't want to risk it
on the grand final.

So sorry, Andy. I think
I'm getting rid of yours.

Oh, wow!

MELISSA: Ooh!

ANDY: Wowee.
CATH: Wow!

Righto.

(ALL EXCLAIM)
MAN: That's a good box.

Bitter melon.
Bitter melon.

JOCK: Oh, my God.
Look at those clams.

ANDY: Wallaby topside.
Blue cheese. Seaweed paste.

Chillies. Surprise, huh?

RALPH: Chillies?!

Green mango. Young coconut.

That is a good box.

Alright, Andy's mystery box.

Bye-bye!
Off the table.

Alright, Brent, Rhiannon,

you've chosen to leave yourself

with Mel's secret challenge.

MELISSA: A dish that tells a story.

Oh!
Ooh-whee.

That's beautiful!
ANDY: Tell us a story.

The best food we've ever eaten

comes with a story attached.

A delicious dish is one thing,

but a meaningful dish is even better.

Ohh...

OK, you've got 75 minutes.

The pantry and the garden
are loaded.

The three of us,
we'll score your dishes out of 10,

so that means for round 1,

there's a total of 30 points
up for offer.

Yep.

Good luck.

Your 75 minutes...

..starts now!
(WILD CHEERING)

You won.
I won!

Do I get to take this home?
Not yet, not yet.

(CHEERING CONTINUES)

ADI: Go, Rhiannon! Go, guys!

CATH: Yay! Whoo!

DECLAN: Getting some pork
on your fork?

You got it, buddy.
Yeah.

Oh, I'm feeling really good.

I mean, like, how bloody awesome?
I've got my family in the kitchen.

(CHEERING)

I can't believe
they're watching me do this!

It's been, like, so long!

WOMAN: Let's go, Rhi-dog!

(CHEERING, APPLAUSE)

WOMAN 2: Go, Rhiannon!
Go, Rhi!

I'm actually feeling really emotional

because this is my final cook,
my family's up there watching me.

(MONIQUE LAUGHS)

It's so weird
hearing you laugh, Monique.

I know that laugh anywhere.

So, yeah, I'm thinking,
"You know what?

"I need to cook something
from the heart today,"

and the dishes that come to mind
all relate to my mum.

So my dish is crispy pork belly

with beautiful citrus caramel

and a citrus orange salad.

The way I came to the story is
whenever I was at home on my own

if Deano was away in the truck,

I'd say to Mum,
"What are you gonna cook me?"

and she'd get me over for
a beautiful roast pork and crackle.

And for me, it's like
bringing Mum in with the pork,

but then it's, like, you know,
I also want to show

how much I've grown in this kitchen,
so I'm putting my spin.

Like, you know
how you have your pork belly

with your fennel and orange salad?

I'm gonna do it with my orange
and my Asian salad.

So I'm bringing Mum, but I'm also
bringing myself and my growth.

MONIQUE: Whoo-hoo!

MALISSA: Good job, Brent!

Both pork. Wow.
MAN: Are they?

Yeah, Brent's got
some pork there too.

THEO: It's a pork-off.
This is crazy.

WOMAN: Pork-off.

BRENT: The brief is to bring a dish
that tells a story.

What better story than
my first dish in this season?

The tamarind and the miso,
they were just at each other.

You do have two really dominant
forces in one dish.

Yeah.

And I'd probably say focusing
on one really strong idea

and then letting everything
just quietly support it.

Yep.

So I'm gonna take that
as my sort of starting point.

So today it's
a tamarind-glazed pork chop.

It's got a pork sauce,
it's got some cabbage

and then a beautiful salsa

and then, like,
some tamarind ketchup on the side.

This dish represents more than just
my progression through this season.

This dish is the result
of this whole journey.

My first season...

I just... I can't go on.

..I had to leave the competition
'cause of my mental health.

I just can't get it out of my head.

It's just like...
I just can't break it.

I...I've just got nothing left.

I went through
some of my darkest moments,

my, you know, low points.

Sure this is what you want to do?
Yep, yep.

There was a lot of struggle.

Rest your mind, man.

Mate, every single person
in this kitchen is so proud of you.

I had to rebuild everything,
rebuild myself.

I got help.

And having my family around me

was one of the major things I needed.

And then...

ALFIE: Go, Dad!

..being here in this moment now

is so much sweeter.

Go, Dad!

Seeing my little fella Alfie
on that gantry there,

that's why I'm here
in the grand finale,

to show Alfie what his dad can do.

So the struggle,
the family, the love,

everything is in this dish.

Alright.
Go, Daddy!

(GANTRY CONTESTANTS CLAP)

I know you can do this, Dad.

You've only got 45 minutes to go.
Come on.

(GANTRY CONTESTANTS CHEER AND CLAP)

RUE: Come on, Rhi.

ANDY: Hey, Rhiannon!
RHIANNON: Hello!

How are you, guys?
How are you, more like.

It's grand finale day, round 1.
How you feeling?

I'm stoked! (LAUGHS)

I like it.
I love it.

I'm feeling pretty good.

I'm, like,
quite literally channelling

my growth in the MasterChef kitchen
and my mum today.

Beautiful.
I like that.

That's a nice story.
Yeah. What have you got going on?

The pork belly's in there.
It's got, like, 30 more minutes.

Then it's going in the fridge, then
deep-fried, so it's gonna be crispy.

Is that how Mum does it?

She normally roasts it.

And you've done that before?
Yeah.

And it's gonna be crispy.
Alright.

Righto, you said it,
so I'm believing it.

I just... I hope the crispy thing
works out for you.

Come on, Rhiannon. Come on!

(GANTRY CONTESTANTS CHEER AND CLAP)

RHIANNON: If I don't get this right,
I'm in trouble.

I'm actually in trouble.

JOCK: She's talking about
crispy skin.

Yeah, it's hard because when you go,
"It's going to have crispy skin,"

we get a vision.

The judges don't seem convinced
by my crispy pork.

But I've done it before,

so I'm like, "You know what?
I'm gonna back myself today."

We're in the grand finale.

I wanna give them a dish
that I know how to cook.

I'm gonna actually get that out
pretty soon.

ALFIE: Come on, Rhi-Rhi!

(CHUCKLES) You're on the wrong team,
mate. You're not going for your dad.

You can win it, Rhi-Rhi.
(OTHERS LAUGH)

BRENT: So I've just got this
sauce on. I'm just reducing that.

It's getting pretty close.

Brent.
G'day, Brent.

G'day, guys.
How you doing, mate?

Yeah, really good.
What's happening?

I am re-creating the dish that
I first did in the competition.

Tamarind-glazed pork chop.

Redemption.
Redemption.

Nice.

Remind me about where it went wrong.

It was too heavy...
So much going on.

Too many competing flavours.
Yep.

They were just screaming for it.
I see some charred cabbage there.

That wasn't part of the original,
was it?

No, there was miso carrot.
Yeah.

But, yeah, um, carrot gone.

Carrot's gone? Cabbage in.
Yeah, it's just... Cabbage in.

(CHUCKLES)
Good luck, buddy.

This grand finale is in full swing.

And you've got 20 minutes to go!

(GANTRY CONTESTANTS CHEER)

Come on!

CATH: Come on, Rhi!

Smells beautiful, Rhi.

(GANTRY CONTESTANTS CHEER AND CLAP)

Come on, Rhi!
Come on, Rhi!

RHIANNON: I've got my pork belly in
the blast chiller just cooling down.

Um, I'm gonna coat it in tapioca
and deep-fry it.

Um, I've got my sauce on.
I'm just working on that.

Hi, Rhiannon.
Hey, Mel. How you going?

I am fantastic.

What is the story you're telling?

When, like, ever Deano
used to go away,

you know, I'd ring Mum up and say,
"What are you cooking me?"

And she's cook
a beautiful crispy pork.

So basically I'm doing a pork belly.
Yep.

Um, with citrus, um,
Asian-style caramel.

Beautiful.

So I've taken Mum...
Yeah.

..and I want to bring her in
my last cook I get to do today.

Just go like...go like the clappers!

(GANTRY CONTESTANTS CHEER)

Got the pork belly in the deep-fryer,

and now I'm really working on
balancing that sauce.

This is a big part of this dish.

This citrus caramel, I want it to be
slightly on the sweeter side.

Right.

So it's got ginger and garlic.

Palm sugar, turmeric and lemongrass
and orange juice.

And I want it just to be nice
and thick and glazed on the pork.

So I really need to
reduce it right down

and make sure that
it's well balanced.

Five minutes to go!

JOCK: Come on! Let's go!

WOMAN: Pump it up. Come on.

BRENT: I slice up my pork.
It looks beautiful.

Uh, I get my cabbage out of the oven.
It's ready to rock'n'roll.

Come on, Brent. Get your plate.

MANDY: Alright, come on, Brent.
Let's go!

Thanks, Mum.
The salsa goes on.

And then I just paint that
tamarind ketchup on that pork chop

just to get it nice and shiny.

Something I would never do
back in cook 1.

WOMAN: Beautiful. Love it.

I think it looks great.

It looks exactly how I want it
and I'm proud as.

Get it on the plate. You've only got
two minutes to go! Come on!

(GANTRY CONTESTANTS CHEER AND CLAP)

RHIANNON: I get the pork out
and it looks nice and crispy.

WOMAN: Oh, how's the sauce?

Saucy.
Yummy.

RUE: Oh, good job, Rhiannon!

I've got this beautiful
citrus caramel.

It's nice and thick
and glossy and beautiful,

but there's not much of it.

CATH: Come on, Rhi!

I'm gonna put that over
the pork belly.

I'll pile the beautiful
green mango salad next to it

and I'll top it
with crispy shallots.

Perfect.

DECLAN: Is that a finger lime?

Yeah!
Oh! (CHUCKLES)

Never would have thought, Rhi!

It's a shock, I know.

I feel like I've definitely met
the brief, without a doubt.

I brought Mum into the kitchen
and I've also shown my growth.

Gantry, it's your time to shine.
10...

JUDGES AND CONTESTANTS: 9, 8, 7,

6, 5, 4, 3,

2, 1.

(RUE ULULATES)

Oh!
Well done, Rhi.

Well done. Well done.

Oh, look out!

Oh, mate! (LAUGHS)

Whoo!

CATH: Aww!

The first dish we'd like to taste
belongs to Brent.

(GANTRY CONTESTANTS CHEER AND CLAP)

BRENT: Walking up to the judges,
I am so nervous.

There's so much on the line.

Brent. What's the dish?

Pork chop, tamarind-ketchup-glazed,

roasted cabbage
and a nice little salsa.

Righto.

Shall we?

Have a taste.
(MELISSA LAUGHS)

(SUSPENSEFUL MUSIC)

JOCK: Brent...

..I'm buying the story.

I'm buying the story for
a whole host of reasons.

I was here two years ago when
you...when you put your hand up.

And I know exactly where you were.

And I saw you
in the road to get here.

And that story, in itself,
was a big one.

And that's exactly what this is.

It is a blindingly perfectly cooked
piece of pork

that's been lovingly basted
with a glaze that is so delicious.

It is just perfect.

The cabbage restraint.

What did it do?

It allowed everything else
in the plate to speak.

Really, well done.

(SOFTLY) Thank you.

The pork is sweet, succulent, smoky.

That beautiful bright salsa,
knowing the balance in that.

That beautiful sauce
that is so full of depth.

It's such a pleasure
and a joy to eat.

Perfectly executed.

Thank you. Thank you.

Brent.

(UPLIFTING MUSIC)

(WOMEN SPEAK INDISTINCTLY)

Someone had to bloody do it.

MELISSA: Thank you, Brent.

RHIANNON: Oh!

Next up, Rhiannon.

RHIANNON: I brought Mum
into the kitchen.

It's inspired by her crispy pork

and I really hope
that I've done it justice.

(APPLAUSE)

RHIANNON: Hey, guys.

MELISSA: Hi.

JOCK: What have you brought us?

I've got crispy pork belly
with beautiful citrus caramel,

fennel and orange salad,
and crispy shallots.

(SUSPENSEFUL MUSIC)

Rhiannon...

..first of all, congratulations on
bringing us the best-looking plate

that you've cooked
in this kitchen, period.

(CHUCKLES)

The pork belly.

I was sceptical of how
this was gonna come out.

But you got a nice amount
of crispiness on the skin.

It was cooked really nicely.

Where it all came together
was that really interesting sauce.

Flavours that I wouldn't
normally put together -

like, orange and turmeric
and lemongrass -

but it works.

Um, my only negative is
that I just wanted more sauce.

OK.

Because it was that thing

that kind of like pulled
all those big flavours together.

Yep.

On the plate, the story
you told to us today...

..was one of the tropics,

it was one of the zest for life
that you have

with the pops of chilli,

the finger lime that's always in
the dishes that you love the most,

in that beautiful sauce that sung
of sunshine but also of fun.

I loved the richness that you
managed to imbue the pork with.

But most importantly,
this is a dish of love.

What's your mum's name?

Sue.

She is...very proud.

(CHUCKLES SOFTLY)

Looking at this plate of food today,
just as we are.

It has got that rustic troppo charm.

(LAUGHS)
That's you.

It's very, very clever,
very, very smart.

Thank you so much.
Well done, Rhiannon.

Thanks, guys. Thank you.
Well done, Rhiannon.

(GANTRY CONTESTANTS CHEER)

Well done.

Let's start with you, Rhiannon.

From the salad to the sauce,
it was the five tastes all over.

I gave you...

..8 out of 10.

(GANTRY CONTESTANTS CHEER)
(MOUTHS WORDS)

I gave you

a 9 out of 10.

MELISSA: I gave you a score...

..of 8 out of 10.

So, Rhiannon, for round 1, that is
a total score of 25 out of 30.

Well done.
(ALL CHEER AND CLAP)

Pretty much my age.

(LAUGHS)

Brent.

Your pork was cooked,
glazed and cut to perfection.

I'm proud of you, mate.

(SOFTLY) Thank you.

10 out of 10.

(GANTRY CONTESTANTS CHEER AND CLAP)

I gave you

a 9 out of 10.

Brent.

Mate, gave you a big 10 out of 10.

Well done!

Brent, that gives you
a score in round 1 of...

..29 out of 30.

Well done, mate.

Well, this is round 2.

This is your last cook
in the MasterChef kitchen.

And it's a Pressure Test.

Ooh!

The chef who set this Pressure Test,

it's his first time
in the MasterChef kitchen.

WOMAN: Whoo-hoo!

This chef started his culinary
training at the tender age of 14.

Oh!

He became the youngest-ever
executive chef

at Hugo & Victor patisserie
in Paris at 21.

(RUE WHISPERS)

It's him. It's him.
Yep.

For almost 20 years,

he has devoted his life to desserts.

Oh!

This chef is the most influential
patissier in the world.

RALPH: It's him.

He has over 50 million followers...

(RHIANNON CHORTLES)

..and his creations have been viewed
billions of times.

Billions.

(GASPS)

Oh!

(SIGHS)

Please welcome...

..pastry superstar,

Amaury Guichon!

(GANTRY CONTESTANTS CHEER AND CLAP)

Oh, no! (LAUGHS)

MAN: Yeah!

(BARKS)

Whoo!

RHIANNON: Oh, my God, Amaury Guichon.

It's like, "Oh, my God,
are you serious?"

Honestly, it is ridiculous
what he does.

Amaury makes chocolate cars.

I've seen chocolate telephone booths.

He is a proper superstar.

I'm extremely nervous.

(ALL CLAP)

(LAUGHS) We're screwed.

GRACE: They are in for it!

I don't think we can say
how excited we are to have you.

Are you excited to be in here today?

Yeah, I'm very excited.
Thank you for having me.

Thanks for being here.
(OTHERS LAUGH)

JOCK: We've all seen your stuff
on social media, right?

We know how detailed it is.

But you're in the MasterChef kitchen.

Have you gone easy on them
a little bit?

Non.

(ALL LAUGH)

Without lying, that might be one of
the most difficult ones to achieve.

Alright, mate, should we put them
out of their misery?

Let's do it.

Today, you will be making my...

(BOTH GASP)
(INCREDULOUS LAUGHTER)

Oh, my God!

What?

..pocket watch.

(SOLEMN CHORAL MUSIC)
(CLOCK TICKS OMINOUSLY)

(BRENT CHUCKLES)

WOMAN: Holy...
Does it tick?

Is it ticking?

JESSICA: Oh, my God!

(CLOCK TICKS OMINOUSLY)
RUE: Oh, my gosh!

LARISSA: What is that?
(JESSICA LAUGHS)

..pocket watch.

JESSICA: Oh, my God.

(CLOCK TICKS OMINOUSLY)

RHIANNON: Oh, my goodness.
This is like a work of art.

I hope we don't have to make that.

The actual precision and neat
and beautiful nature of this watch,

it's just flawless.

What the hell?

(LAUGHS)

Now I want to cry.

JOCK: Amaury, that looks incredible

and very fitting

and slightly sick that you brought
these guys an extra clock

for today's challenge.

(ALL LAUGH)

Alright, come on.
Come and have a look.

THEO: Get in there, guys.

The pocket watch is all about
chocolate and coffee.

I crafted it especially for you

so you have a little bit of
chocolate work and sugar work.

This is my sugar dome.

(ONLOOKERS EXCLAIM)

JOCK: Look how thin that dome is.

Wow.
Yeah.

So, you don't want the dome
to be too thick

because you don't want it
to overpower the taste.

Yep.

RHIANNON: I feel like I'm in a dream.

THEO: Look at the top of it as well.
What the...

It's coming.

(ONLOOKERS EXCLAIM)

Look at the layers in that.

My God.

(ONLOOKERS EXCLAIM)

Oh, my!

You've got to be kidding me.
How many layers are there?

AMAURY: So, at the very base, you
have a double chocolate chip cookie.

Then you have
a coffee-hazelnut financier.

A coffee-and-chocolate cremeux.

A strong espresso caramel
oozing out of the dessert.

Wow.

And a chocolate mousse.

On top, you have a glaze

and everything is dipped
into the glaze.

That is beautiful.

Do you wanna taste it?
Yeah, definitely.

Yes, please!

Get into it.

I'm gonna try it as well
to make sure it's OK.

(ANTONIO LAUGHS)

BRENT: It is blowing my mind.

Texturally,
you're on a little journey -

crispy, crunchy, smooth, creamy.

Really, really rich.

Chocolate, coffee, nutty, vanilla,

beautiful golden caramel,

it all works so well together.

That is incredible.
It is...

I can't even begin to tell you
how tasty this is.

Oh! It's, like, next level.

Like, honestly, you think it looks
good, but it actually tastes better.

Wow.

RUE: Jock, just let us taste it.

OK.

AMAURY: Oh, you've finished it,
both of you.

Yeah. I'm gonna attack that
in a minute.

Um...
I wanna taste it so bad.

Talk me through
the pressure points in here,

because I can only imagine
there's a fair few.

I think the most difficult aspect
might be the sugar dome...

..having something with no bubble
with the perfect dome

and that fits exactly within
the bezel that you see on top.

Alright. Let's get on.

How the...
are they going to do that?

You must replicate Amaury's
pocket watch as closely as you can

in both look and taste.

The recipe and the equipment
and the ingredients,

they're all at your benches.

You'll have 5 hours and 45 minutes
to complete the dish.

(ONLOOKERS EXCLAIM)

We'll each score your dish out of 10

for a possible total score
of 40 points.

The person with the most points,
they win MasterChef for 2023.

Amaury, would you
like to send them off, mate?

I would love to.

Your time starts now.

(ONLOOKERS CHEER)

THEO: Come on, Rhiannon.
WOMAN: Let's go, Rhi-Dawg!

This is a bloody big challenge,
you know?

His dish is, like, next level.

I've never tasted a dessert
that good in my life.

It's so daunting.

(CHANTS) Go, Brenty! Go, Brenty!

(MUTTERS) "Caster sugar, raw sugar."
Raw sugar.

First Pressure Test
and it's in the grand finale,

so feeling a lot of pressure.

Rhiannon's done two Pressure tests
this competition.

Uh, I have done none.

So, definitely, you know,
it's one up for Rhi

and also I'm not a sweet person.

It's just not my wheelhouse,

so I'm just gonna push and push
and just keep on pushing.

I come back, I faced the demons,
I pushed through the whole season,

and now I am so close.

(STAND MIXER REVS)
Oh.

So, I just, um...
I've started on my, um...

..my double chocolate chip cookie.

The double choc chip cookie was on
the base layer of the entremet.

I remember it clearly
'cause it was absolutely delicious,

super thin

and sort of had that nice
sort of crunchy, chewy texture.

Mini chocolate chips.

Let's go.

Go, Dad!
(DAVID LAUGHS)

They're gonna hate me
at the end of this, no?

No, you'll be right.
They're not gonna like me so much.

They probably hate you now.
When they finish, you'll be right.

THEO: Come on, Rhiannon.

Feeling actually not too bad.

I'm just really hoping
I can make up the points.

I'm four points behind Brent.

I've survived two Pressure Tests.
I'm still here.

I'm in the grand finale,
so obviously I can handle pressure.

And I'm super competitive.

I'm not, like, over-45 national
waterski champion for nothing.

I have done my dough
for my double choc chip cookie

and now I'm moving onto doing
the vanilla bean coffee caramel.

Amaury's vanilla bean coffee caramel
was just so silky smooth.

It was such a beautiful blend
of flavours.

OK, so...

Done, done.

And then I've got the glucose
and the sugar on the stove.

Smells beautiful.

It's gotta be
a beautiful amber colour

because this is caramel, right?

You know, caramel has that colour.

(READS) "..sugar. Remove from heat."

The glucose mixture has caramelised,

so now I've just got to
get it off the heat

and add in that coffee cream.

DECLAN: Yeah, nice, Rhi-Rhi.
CATH: Nice, Rhi.

And I've really got to whisk it
until it's beautiful and smooth.

Yeah, done that. Done that. Alright.

Now I'm working on
the vanilla bean coffee caramel.

It's so much to do, so I'm trying
not to get too worked up about it

but I'm just gonna keep going.

Alright, so that's got to
go into there.

So I've got my caramel
to the temperature.

(THERMOMETER BEEPS)

Now I'm gonna add in
my cream mixture.

Oh, no.

It doesn't look good.

(GASPS) Oh, no.

Is it alright?
I don't know.

(TENSE MUSIC)
(INSECTS CHIRP)

BRENT: Um, is this supposed
to happen?

For some reason,
something's happened.

It's, you know, almost like
my caramel has fully seized.

MANDY: Uh! What happened?

Uh, I just... I don't understand it.

Is it alright?
I don't know.

Keep stirring. Keep stirring.

I decide to keep whisking it

and hoping that, you know,
as it comes up in temperature,

it sort of, you know,
melts that seized caramel.

This is the grand finale. I wanna
make sure I get this perfect.

It's going.

Yes. Come on, Brent!

Whoo!

Go, Brent!

It's starting to melt,

it's starting to
sort of come together,

what it's supposed to look like.

Yeah, caramel was
a little bit of a scary one.

I didn't know what was going on.

It was, like, sort of seized

but now it's sort of
coming back together now.

So good. Well done.

MANDY: Whew!

(EXHALES)
(CHUCKLES)

Look, we are into round 2
of two rounds of this competition.

This is a very worthy challenge
for that trophy over there.

JOCK: I couldn't agree more.

How is it to be here
in the MasterChef kitchen?

More than a pleasure.
It's an honour.

Like, and for the finale makes it
even more special for me.

I'm very, very happy to be here.

Social media must have had
a huge impact in your career

and the acceleration of it.

Social media kind of shaped me.

Every time I was posting something,

when I saw the appreciation
of my work,

when I saw how inspiring
some people were looking at it,

it pushed me to create
more extravagant design,

always trying to bring
a new technique,

and six years down the road,

now I can I pretty much
take anything

and transform it into a pastry.

ANDY: Well, mate, I think this dish
is the definition of perfection

in both looks and taste, and texture.

Well, I'm just gonna try
a little bit more 'cause...

Oh.
(ALL TALK OVER EACH OTHER)

I haven't quite tasted it yet.

Can I just have some?
I can make you another one.

Like, just a little bit?

Where do you put all of this?
I've got hollow legs.

A little bit.

(LAUGHS)

(MELISSA GRUNTS)

(SIGHS)

(MELISSA LAUGHS)

(TENSE MUSIC)

Yeah, I feel OK.

Um, I've just got to keep moving.

MALISSA: Come on, Rhi-Rhi.

I've done
my vanilla bean coffee caramel.

I've got my coffee-hazelnut
financier in the oven

and now I'm moving on
to doing the mousse.

Amaury's mousse was
really silky, chocolatey.

It's so smooth and so light and airy.

Oh, I stuffed it up.

Oh!

I've poured the cream in.

"Combine dark chocolates, then pour
in the hot milk and cream mixture."

I've poured the extra cream in.

I've stuffed it up.
I'm gonna have to start again.

It's OK, Rhi.

It's OK. You have time.
You have time.

Just breathe, Mum. You got this.

I've got to get this bloody thing
started again.

Definitely looking a bit frazzled.

This is a tough cook, hey?

Right now,
I'm feeling really overwhelmed.

I've still got so much to do and
so I'm gonna start working faster.

Come on, Mum! You got it!

Come on. Come on, come on.

(CLOCK TICKS)

Rhiannon, Brent, if you want to
get a finished dish up,

you're gonna have to motor.

You've only got three hours to go.
Come on!

(ONLOOKERS CHEER)
Let's go!

RHIANNON: Done.

"Half fill a paper cone
with tempered chocolate

"from the chocolate
tempering machine."

When it comes to chocolate,
don't overthink it.

The tempering machine
is your best friend.

You can just fill up a piping bag,
do all your elements,

and in 30 seconds, it's over.

WOMAN: Nice, Brent.

But, really,
it's a quick, quick job.

Ah! Shit.

Come on!

ANTONIO: Let's go, Rhi.

Filling to the top.

DECLAN: Nice, Rhi.

ANTONIO: Beautiful.

MANDY: Good job, darl.

WOMAN: Looks amazing!

Perfect.

THEO: Come on, Rhiannon.

MONIQUE: You've got this, Mum.

Blast chiller. Hour to freeze. Done.

Yes!
Awesome, Mum, let's go!

Well done!

BRENT: Smooth. Smooth.

PHIL: Let's go, Brent.
Come on, mate.

Ah.

Very nice, Brent.

I've got the entremet layers
all done.

Just put it in the blast chiller
for it to set.

Now it's time to sort out that glaze
and the chocolate dip.

(SUSPENSEFUL MUSIC)

Alright, here we go.

I'm working on that beautiful glaze.

Amaury's was so good I actually
could see my reflection in his.

MALISSA: Oh, wow, Brent!
CATH: Look how glossy it is.

Beautiful!
It looks so cool, doesn't it?

Now it's time to grab the entremet
out of the blast chiller

and take it out of
the silicone mould.

PHIL: That's it, mate.
Pop her out. Let's go.

Stunning, Brent. Stunning, mate!

Let's go!
(ONLOOKERS CHEER)

THEO: Beautiful.

BRENT: So, now it's pouring
the glaze over the top

and let it sort of run down.

PHIL: Oh, yeah!

Wow!

ADI: Stunning!

Beautiful.

Now it comes down to a dip,
a scary dip.

Aah!

I've got the knife stabbed
into the centre of the entremet.

Oh, my God, there you go.

I put it into the dip...

(DRAMATIC MUSIC)

..bring it out.

Oh, my God.

Yes. Very good.

Perfect!
(ONLOOKERS CHEER)

I did it.

So good.

Come on. You got this, Mum.

RHIANNON: So, I'm actually just
working on my shiny chocolate glaze.

I'm not feeling great. Um...

I'm just gonna keep moving,
keep focused.

I've got the glaze,

so it's time to assemble
this entremet

and I'm like, "OK, I've got to
get it out of the mould."

Just relax.

Yes! Let's go!

I've put it upside down,
ready to glaze it

and I grab my chocolate dip.

(ONLOOKERS EXCLAIM)

WOMAN: Rhi! Rhi!

(SHRIEKS) Rhiannon! Rhiannon!

CATH: Stop! Stop!

(SHRIEKS) Noooo! No!

Oh.

Rhi! It was the other one first.

Oh, man, that's my dip.

and I'm like, "OK, I've
gotta put the glaze on."

And so I'm pouring
the chocolate on...

Oh, my God!

(ONLOOKERS SHOUT, SHRIEK AND SCREAM)

(SHRIEKS) Noooo! No!

Rhi! It was the other one first.

So, Rhi.
Yes?

OK, that was the dip for after.

Oh, shit!
No, no. It's fine. It's fine.

What you're gonna do - set another
tray and glaze on top of it.

You'll have an additional layer.

OK. Glaze.

I have to actually get this glaze

and I have to pour it
over the chocolate dip

and it's just how it is.

And then I've gotta get it and dip it
into the chocolate dip.

And you're gonna dip
all the way to the ring.

So it's kinda, like, double-dipped

and it's not meant to be
double-dipped.

Oh, I'm feeling so devastated.

"Let excess chocolate drip
from base."

It is a very specific recipe
and I'm really hoping

it's not gonna put the whole dish out

and throw the textures.

I don't know what
it's gonna do to it.

Oh!

Just relax.

Just breathe.

ANDY: Are you moving
onto your crown now?

I don't think so. Oh, yeah, I am.

"To assemble the crown..."

Amaury's tempered chocolate crown

was on top of the pocket watch

and it was so delicate and thin.

RALPH: There it is.

(ONLOOKERS APPLAUD)
WOMAN: Great job.

WOMAN: That's it. Nice.

CATH: Nice, Rhi.

I get them out of the mould.
It's such a fiddly task.

Come on, Mum.

And then I've gotta heat them up
and fuse them together.

I'm shaking and it's really tough
to get these stuck on.

There we go!
Nice.

Yes!

CATH: That's it, Rhi!

Perfect.
Nice, nice, nice.

PHIL: Let's go, Brent.
Come on, mate.

Come on, Brent!
You've got this. Let's go.

BRENT: Now I'm onto the crown.

Um, and then the...the scary, um...
sugar dome.

Go, Dad!
(TENSE MUSIC)

I'm actually not sure if he's
got it the right way round.

One hour to go.

(ONLOOKERS CHEER)

"..water in a medium saucepan.

"Place over high heat
and bring to 165."

Oh, my God - I am already
drowning in this cook

and now I've gotta do
the hardest element.

Amaury's sugar dome
was actually perfect.

It was pure glass.

I've gotta pour two tablespoons
of syrup in the ring mould

on the cling film.

(WHISPERS) Come on.

Gotta let that run across.

Definitely been dreading this step
the whole cook.

It's the most stressful part.
Mm-hm.

I've gotta slowly push
the ring mould down on the cling film

and that will create air to come up

and make a sugar syrup bubble.

Pushing it through,
I'm extremely nervous.

Come on, Rhiannon.

Now I pull it off.

(ONLOOKERS CHEER)

Look at that!

(GASPS)
Ohh!

No.

Arrgh!

Oh, my God.

THEO: Alright, Brenty. Let's go.
Let's do this.

(INTENSE MUSIC)

MAN: Easy, mate. Easy.

Oh, my God. This is a lot.

(ONLOOKERS CHEER)
That's it!

Perfect.

Whoo!

MALISSA: Oh, Brent! That's amazing!

Well done!
Look at it!

Alright, Mum, let's go.
Let's do this.

RHIANNON: Brent's done his dome
on the first attempt

and I have to start again.

This is, like, really, really
not where I wanna be.

That one looks good.

Ahh!

It's melted through.
Oh, my God.

Bloody hell. Shit.

(EXHALES HEAVILY)

(WHISPERS) Oh, my God.

I am feeling so deflated.

DEAN: Come on, Rhiannon.

Um...

I just can't get it.
I can't get it together.

MONIQUE: Let's go, Ma.

(JOCK SINGSONGS) Rhiannon.

Talk to me.
I've done two.

Hey.

Listen.

I need Rhiannon back, right now.
(TIMER BEEPS)

It's the grand finale.
Yeah, I know.

This is it. You're only here once.
Yeah.

Stoked, chirpy, bubbly, happy,
"I'm having a good time" Rhiannon.

Let's go.

(ONLOOKERS CHEER)

I can hear my family
and I'm like, "Don't give up.

"You need to show them
why you're here."

So it's like, "OK,
change your head space.

"Get over yourself."

(ONLOOKERS CHEER)

Yes, Ma! Whoo!

I'm onto my third dome
and I'm being so careful.

And I'm pushing and I'm pushing
and I'm pushing.

It's so clear.

This needs to be like a little baby
that needs to be nurtured.

(WHISPERS) That's it. Come on.

(ONLOOKERS CHEER AND SHOUT)

(CATH SCREAMS)
Oh, my God! That's perfect!

That's perfect!

Wow!

Whoo!

Alright, I gotta keep moving.
Whoo!

I've gotta get the sugar dome

and I've gotta take it over
to the heated cast-iron tray

and rub it on the base

to make sure that I get the exact
same measurement as Amaury's.

AMAURY: The sugar dome is
so thin, right?

When you start polishing
on the very hot tray,

it traps the heat inside

and it starts warming the shell

and it can easily deflate.

That's it.

That bad boy's staying there.

DECLAN: Yeah, Rhi.
Nice work, Mum!

(CATH WHISPERS) Look at that!

RALPH: Her dome looks perfect.

BRENT: Alright.
MALISSA: Come on, Brent.

I'm really happy, 'cause I have
a perfect sugar dome.

OK, so...

I put it onto the hotplate

and I'm turning in a circular motion,
like the recipe said.

But if you leave it for too long,
it's gonna deflate.

(SUSPENSEFUL MUSIC)

Ah.

(GROANS)

MAN: Oh, no.

Oh, my God.

Oh!

ANDY: Oh, dude!

What's...what's wrong?

It's actually sort of
deformed the dome.

I may have just destroyed
my one and only dome.

BRENT: I'm working on
my sugar dome...

(GROANS)

..but then as I'm heating it up...

(SIGHS)

..it's actually sort of
deformed the dome.

RUE: What happened to Brent's?
RALPH: I don't know.

It...it deflated.

MANDY: It looks dented.

BRENT: Oh, my God.

I'm really worried, but I don't
have time to make another one.

It's not right.
That could be one of the...things.

You've only got 30 minutes to go!

PHIL: Let's go! Last 30, come on!

Let's go, Rhi! Come on! Let's go!

Yeah, that's perfect.
Just like that, Brent.

(ONLOOKERS CHEER)

The numbers look so good.

(SPRAYER HISSES)

MONIQUE: Let's do this, Ma.
You got it.

It's time to put gold spray
around the outside of the entremet.

Amaury's was beautiful,
shimmering gold.

(ONLOOKERS CHEER)

Ah, nice.

I've sprayed the entremet gold.
It looks beautiful.

I move onto the crown.

Oh, that's so cool.

So I'm spraying this gold.

It's quite therapeutic, actually.
I'm just having a little spray.

I'm turning it around.
But it's, like, no time to waste.

MALISSA: Beautiful!

(SPRAYER HISSES)

WOMAN: Good job, Brent!

BRENT: I spray the sides
of my entremet

and it is coming up trumps.

Gorgeous!

Now I need to get back
onto that crown.

I'm looking at the crown

and I'm kind of confused
on where it goes.

I can't quite remember Amaury's.

So I'm trying to think.

I'm pretty sure that's
supposed to be up that way.

But I can't waste too much time.

I have so much to do.

Yeah, I think so too.

I just need to start
building this thing.

15 minutes to go! Come on!

(ONLOOKERS CHEER)
PHIL: Let's go!

RALPH: Get it done!

RUE: Oh, beautiful, Brent!

MALISSA: Come on, Rhi.
You've got this. You can do it.

RHIANNON: OK.

Oh, my God. It's time to
assemble the clock face.

And honestly,
Amaury's was so beautiful.

It was, like, picture perfect.

Oh, it's got a crack!

Bugger.

I can do this.

It's alright. Steady.

I've remade my chocolate mousse
and I felt pretty rushed.

Awesome!

I don't know what Brent's done

on the inside of his
or whether his has worked,

so, you know, like, really,
it's 50/50 right now for who wins.

Come on, Ma. You got this.

Nice.

Looking good! Whoo!

Five minutes!

(ONLOOKERS CHEER)

JOCK: Come on, Brent!
Let's go, Rhiannon! Come on!

MAN: Easy.

I'm putting the sugar dome
on top of the clock face.

Beautiful.
Oh, that looks gorgeous!

I'm really happy with my sugar dome.

It is so smooth.

It looks awesome.

And then I've gotta stick the crown
to the top.

CATH: Oh, it's beautiful, Rhi.
PHIL: It's amazing.

It's awesome.

It looks amazing, Rhi.

That looks awesome, Ma.

This is an epic, epic cook

and I can't believe I'm actually
at assembling stage,

because you know what?

I didn't even think I'd get here.

So I'm feeling bloody proud
of myself.

SHONLEIGH: Come on, Brent.
Steady hands.

You know, I did have a perfect,
beautiful sugar dome.

Now I have a deformed sugar dome,

so I'm really gutted.

And I'm still quite confused with
the way I've built the crown.

Something's not right.

I am, like, really worried now,
because I think I've stuffed it up.

(TENSE MUSIC)

MAN: Breathe.

I'm just devastated.

My main goal was to just come back

and win.

But now I've got two elements
that I'm not happy with.

This could stop me from
getting that trophy.

But one of the biggest things
that I learned

from this whole journey

was it's not about the stumble.

It's about the comeback.

ALFIE: You can do it, Dad!

So I need to figure out

how I'm gonna fix it.

ANDY: Two minutes to go!
JOCK: Come on!

THEO: You got this, Brent.
Let's go, mate.

SHONLEIGH: Scary now.

Here we go.

It finally clicks.

I think I've put the bow around
the wrong side of the crown.

I need to cut a new one
and then put it back on

as quick as I can.

Nice, Brent. Nice.

Well done.

Well done, Brent.

That was amazing.
That was tradie work.

Yeah, Brent!

ADI: Brent! Get it on, Brent!

What are you doing? Come on!

Go!

Let's go, gantry!

10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

(ONLOOKERS CHEER AND APPLAUD)

Whoo!

That was so tough!

Feel like I'm gonna fall over!

Well done, darling!

Well done. I'm proud of you.

Hi.

Good job. You did so good.

(BRENT SIGHS)

Group hug, group hug, group hug.

Oh, you did awesome.
You did bloody good.

Well done!

Oh, good on you!
Thank you.

MANDY: I'm so proud!
Thank you.

I can't believe my MasterChef
journey's finished

right here, right now.

And I'm just glad
I actually got it done!

(LAUGHS)

Who would have thunk it? (LAUGHS)

(POIGNANT MUSIC)

Think it's just, um, you know...

It's just that chapter's closed now.
So...

I know what I...what I
set out to do.

Come back, give it everything,

get all the way, um...

And I'm here, so...

..it all was working
towards this point.

(TENSE MUSIC)

RHIANNON: Good luck, buddy.
Thanks, Rhi-Rhi.

JOCK: Brent.
G'day.

ANDY: Here he is.

(EXHALES)
JOCK: Well, well, well.

Let's talk about your time
in the MasterChef kitchen.

It started two years ago.

It's fair to say it's probably
dominated your mind

in the last couple of years.

Yeah, definitely.
Um... (EXHALES SHARPLY)

Brought some tissues. (CHUCKLES)

It's OK.

Um... Oh!

Yeah, look, it was, like,
the hardest time in my life,

the first season.

(VOICE BREAKS) Um...

(BREATHES SHAKILY)

But...I always think...I think
I had to go through that journey.

And it tastes so much sweeter
now that I've done that.

And that was a big...the big kicker,
to get back in this year,

and, you know, show that
you could be here and it's all good.

But you can be here
and it feels really good.

OK. Well, we're going to taste.
Yeah.

Thank you so much
for all of your heart.

Thanks, guys.
Appreciate that, I really do.

(HOPEFUL MUSIC)

ANDY: The thing for me
is that sugar dome.

You know, I wonder whether it was
the right decision to only make one.

You know, he shaved down
for such a long time.

It really started
to ripple the outside.

It deflated, yeah.
Yeah, it's deflated a bit, so...

And then it was probably
too far down the track

to even think about
doing another one.

Are we ready?

(CRACK!)
JOCK: Ooh.

MELISSA: Ooh!

Oh, that has a good snap, huh?
Hey!

Yeah.
It's like double-glazing.

Wonderfully brittle.
Look at that clock face.

Drum roll.

Whoa.
Ooh!

(MELISSA LAUGHS)
Oh, yes.

(SUSPENSEFUL MUSIC)

I think Brent did a very good job.

Overall, I think the flavour
is very similar to mine.

The texture are pretty close.

Overall, I'm having a good assemble.

We can always discuss and say, like,

with, like, a little bit
of refinement,

it can be a little bit
more detailed.

But, I mean, for a first attempt...
Yeah.

I like that the caramel
is gently oozing out.

I think it's quite sexy.

Um...

(LAUGHS) Why did you look at Jock
when you said that?

(LAUGHS)
Because he's quite sexy, huh?

(MELISSA LAUGHS)

The flavour is just excellent.

And the textures are
very similar to yours -

the cremeux slightly runny.

To...to see him
climb this mountain today

and...and come away with a dish that
not only looked as good as it did

but ate as well as it did.

I...I honestly couldn't be prouder.

I thought it ate really beautifully.

Let's start with the theatre -
the crack of the sugar.

It was thin. It had that
satisfying kind of snap to it.

And then when you cut through,

you have that pleasing striation
of those layers.

The construction of it
is what makes it.

He's done such a good job.

Shall we score?
Let's do it.

(SUSPENSEFUL MUSIC)

BRENT: Go, Rhi-Rhi.
Thanks, buddy.

(DRAMATIC CHORAL MUSIC)

Here she is.

(DRAMATIC CHORAL MUSIC CONTINUES)

NARRATOR: Do you have
what it takes to compete

Applications for contestants
are now open.

Head to the link and apply.

(DRAMATIC CHORAL MUSIC)

BRENT: Go, Rhi-Rhi.
Thanks, buddy.

I'm four points behind Brent,

so it's definitely important that my
dish is actually...better than his.

My dish certainly doesn't
look as good as Amaury's.

But I'm just sort of hoping that

maybe my flavours
could still bring me through.

And I'm really proud
of my sugar dome.

Here she is.
Hey.

MELISSA: Hi.
How youse going?

I've worked so hard
to get to this spot,

and, you know what, I am, like,
that close to lifting that trophy.

You've gotta be proud of yourself.

I am. I can't believe
I got it all on the plate.

It makes me feel
so bloody proud of myself.

And to show my kids, you know,
like, this was my main thing -

was to show them that
no matter what age you are,

you can just smash it,
you can do whatever you want.

This is 100% my dream,
to be on MasterChef.

And to get to the finale is like...

I didn't even ever, ever, ever think
it was possible.

I think it's a lot more than just
them that will be inspired by that.

Thank you so much.
Thanks, guys.

Thanks, Rhi.
Enjoy! Thank you!

She's so sweet.
Yeah, she's the best.

She's been like that since day one.
Yeah?

OK.
Let's look at it.

So, it's fair to say that
this is not looking like

the brand-new gorgeous golden
pocket watch that you brought us,

but maybe a more...

An antique version, yeah.
..vintage, an antique version of it.

The dome is pretty impressive.

Like, that is super thin.
It's thin.

Shall we crack in?

(CRACK!)
Ah, nice.

Quite thin.

(SUSPENSEFUL MUSIC)

ANDY: Thank you.

(SUSPENSEFUL MUSIC)

The textures are so important
in this dessert

in order to get a full sense
of what it is.

And the textures are all over
the place, unfortunately.

ANDY: The biggest mistake
that she made was the glazing,

of she put the chocolate dip
before she went on with the glaze.

So that affected the texture.

But positive points,
the sponge is quite nice.

Overall, I'm getting the flavour of
the chocolate and the strong coffee.

It's quite balanced.

She presented something
with all the elements in it,

so for me, it's still a win.

Yep. 100%.

I couldn't agree more
about it being a win.

The chocolate work,

she got all of the parts
of the top of the stopwatch.

Also, the crown of the stopwatch
was all there,

and a great sugar dome.

Unbelievable.

And for me, flavour.
Yeah.

Every single flavour that is in this
was within 10% of you.

Absolutely.

The strength of the flavours
are quite true to yours.

It has a beautiful concentration
of that dark espresso

and that...that beautiful chocolate.

But then because of those textures,

you kind of lose a little bit
of the joy of it all.

I thought the financier
was fantastic, however,

and I really admire the fact that
she stuck with the sugar work,

and it is as thin as it is.

Yeah.

Shall we score?
Absolutely.

(TENSE MUSIC)

The question is has she
done enough to claw back

that 4-point disadvantage that
she was at coming into round 2?

Absolutely.

(INSECTS CHIRP)

(SOLEMN CHORAL MUSIC)

What an incredible way to round off

the grand finale of
MasterChef Australia 2023.

That was one of the most astounding

Pressure Test dishes
we've ever seen,

created by one of the most exciting
chefs in the world.

To all of our contestants this year,

thank you so much
for an absolutely cracking season.

(ALL CHEER)

(MOMENTOUS MUSIC)

I wanted to congratulate you on
the amount of work you displayed.

And regardless who will be
winning tonight,

you are winners in my book.

(ONLOOKERS CHEER)

Amaury set you
an unbelievably challenging task...

..one that would stagger even
the most seasoned professional chefs.

And at the end of the day,

you both delivered
a finished version of Amaury's dish.

It has been a huge day, right?

So, for the trophy,
the title and the $250,000,

let's do this, shall we?

It has been a huge day, right?

So, for the trophy,

the title and the $250,000,

let's do this, shall we?

In round 2, there was a total
of 40 points up for grabs.

10 from each of us.
Yeah.

Rhiannon, let's start with you.

Your sugar dome was crystal-clear

and your financier was perfect.

I gave you...

..8 out of 10.

(ONLOOKERS CHEER)

In trademark Rhiannon style,

the flavours were spot-on,

even if the presentation
was a little troppo.

(LAUGHS) So true!

So, I scored you

a 7 out of 10.

(ONLOOKERS CHEER)

Whoo-hoo!

Rhiannon, although I struggled
with the textures,

all of the flavours were there.

I scored you...

..6 out of 10.

(OTHERS CHEER)

Rhiannon,
the greatest success in your dish

was also the hardest part
of it, the sugar dome.

I scored you

a 6 out of 10.

(OTHERS CHEER)

Rhiannon, it gives you a total score
of 27 in round 2.

Which gives you a total score of 52
for the grand finale!

(OTHERS CHEER)

Alright, over to Brent.

Brent, your dish ate very similar

to Amaury's.

I scored you

9 out of 10.

(OTHERS CHEER)

Whoo!
Whoo!

Brent, the texture of your dish
allowed the flavour to really shine.

And for that,

I scored you

an 8.

(OTHERS CHEER)

Good onya, mate.

Brent, you nailed the balance
between chocolate and coffee.

I also scored you an 8 out of 10.

(OTHERS CHEER)
You've done it, mate!

9 out of 10!

(OTHERS CHEER)
(TRIUMPHANT MUSIC)

RHIANNON: Ohhh.

Ohhh!

I'm so proud of you.

Whoo!
(ONLOOKER WHISTLES)

Brent, congratulations.

You've just won

$250,000!

(OTHERS CHEER)

Whoo!
Whoo-hoo!

How does it feel, mate?

Like...what a...what a journey.

What a... You know,
from the first season to now...

..MasterChef is such a big thing
in my life now, um, changed my life,

put me on a different, um, pathway,

made me, you know,
learn new things about myself

and, oh, man,
I'm just so, so, so proud.

Now, Rhiannon, from the moment
you came in in day 1,

fresh off the plane
from Townsville...

(LAUGHS)

..you blew our minds
with your Korean chicken bao.

We knew that we were
into something special.

You are everything that we love
about this competition.

Nobody does troppo
like Rhiannon does troppo.

(OTHERS CHEER)

We know that you're gonna be
a success in whatever you do

when you walk out those doors.

How're you feeling
about making it this far?

I'm stoked!
(OTHERS LAUGH)

Yay!
Yay!

I feel like I have
just conquered all my dreams.

I didn't win, but you know what,

I've won by standing here
next to this great guy.

You know? Like, that's...
that's winning for me.

Yeah, I'm stoked. (LAUGHS)

And you know what,
for coming in second place,

we're gonna give you $40,000...

(ALL CHEER)

What?!

..to do whatever is next.

Oh, my God!

(OTHERS LAUGH)

Oh, my God!
Congratulations.

Thanks.

And we can't forget our third place
holder, hiding back there, Declan!

Oh!

You are getting 10,000 bucks!

(ALL CHEER)

(ANDY SPEAKS INDISTINCTLY)

Thank you. Thank you.

Well, Brent, all that's left to do

is step forward,

put your hands on that trophy

and raise it above your head, mate.

It's all yours!
(ALL CHEER)

MELISSA: Go on!

(TRIUMPHANT MUSIC)
(ALL CHEER)

Whoo!

Our MasterChef Australia 2023!

(TRIUMPHANT MUSIC)
(ALL CHEER)

ANTONIO: Yay!

(ALL CHEER)

ANDY: Go, big Brent!

(ALL CONTINUE CHEERING)

(BIRDSONG)

(GENTLE MUSIC)

GORDON RAMSAY: Please welcome...

..your new phenomenal...

..MasterChef judges.

Jock Zonfrillo.

(CHEERING AND APPLAUSE)

Good to see you, bud.

What do you look for in a chef?

Honesty.

The best cooks in the world,
you can feel them on a plate.

That is one of the most delicious
things that I've eaten.

It is, at its very heart,
I imagine, a peasant dish.

Yeah.

The food of my people is peasants
in Italy or Scotland.

I can relate to that dish.

This is why we audition
thousands of people every year.

To find this.

What we're looking for
is that spark.

Wow! Wow! Wow!
(ANDY LAUGHS)

That's all you need.

Come on, let's go!

Your time starts...

..now!
(CONTESTANTS SQUEAL)

Food's been my entire life.

Oh, my God.

It was cooked to perfection.

The most important thing for me

is giving back to people
in a kitchen.

Now you're talking. Bring it on.

Yes!

Well done! Amazing!

I know this has not been
an easy decision to make.

This competition is gonna be poorer
without you, mate,

I can tell you that.

Hey...

What you are is a classic.

And classics never get old.

Time and time again,
the classics rise to the top.

(GRUNTS)
(CONTESTANTS CHEER)

Solid cook from you there.
Yeah!

He's proud.
(RHIANNON LAUGHS)

Proud. Proud dad.
You can hear it.

I'm getting bloody emotional now.

I'm so proud of you, mate.

Bloody brilliant, mate.

Thank you, bruh.

(CONTESTANTS APPLAUD)

I'm hungry, though. (LAUGHS)

Can I just taste it?
I've never had Coco Pops before.

ANTONIO: Yeah?
I just thought I'd try them.

He is such a liar.

I'm going to
the charcuterie section.

Making myself a balanced sandwich.
MELISSA: I love this!

Why don't we eat a chilli together?
Nah!

There's flies. I'm just
getting rid of them for you.

Look at how stressed you are.
Well, there is...

Do you want these?
..hundreds of winning dishes.

Panicking. You're panicking.

(LAUGHS)

For the last time,

go home, make yourselves
a cup of tea, put your feet up,

be kind to each other
and we'll see you back here tomorrow.

(APPLAUSE)

(EMOTIONAL MUSIC)