All language subtitles for MasterChef Australia - S18E03

Here they come.

Welcome back.

I want to be up in the gantry so much.

But there's 20 of us cooking and only
four aprons up for grabs.

So pretty crazy odds, like no pressure.

but there is definitely fire inside me
to join MasterChef 2026.

Everyone's got their game face on.

I'm feeling it. It's great.

This is your last chance to win a white
apron and secure your path

to becoming a new superstar of food.

We've already given away 20 aprons.

Which means we only have four spots left
in the competition.

Okay, guys.

You are some of the best home cooks in
Australia.

You're not here by accident. You deserve
it.

So far, you got yourself a good warm
-up.

Just make sure you just focus.

And I believe every one of you.

is capable to learn a right thing from.

For today's challenge, you need to cook
a dish that is so good,

it stops us in our track.

We want you to cook us

a showstopper dish.

My favourite part of the night is when
the dessert comes out. And it's just

wow moment, this showstopper moment.

So I think that's what I'm going to try
and do today.

We are giving you 90 minutes and an open
pan.

You can cook anything you want.

Sweet.

Savory.

Just make sure it blows our mind.

Luke, you got so close.

What's the plan?

That's for me to know and you to find
out.

Well, Luke, you talk big games and now
my expectations are up here.

Guys, this could be the dish that
changes everything.

Your dish?

must be a showstopper.

Good luck.

You've got 90 minutes, and your time
starts

now. Come on.

Lemon, lemon.

All right, let's be quick, guys.

Only four aprons.

They look amazing, these corns.

Redemption seafood, I like it. Yeah.

Can I reach something?

I'm making a blue spirulina and coconut
parfait. It's supposed to look like this

lake that I visited in Canada, so it's
going to be blue.

and then have some matcha moss for,
like, the forest, a little bit of

twigs. So it's going to be iconic.

This is Tim's baked raspberry
cheesecake.

It's the first dish I ever made when I
revealed it to a table full of my

They just went, who bought the cake?

I was like, I made it, and the whole
table went, really? So hopefully the

feel the same.

Come on, Jess!

Go microplaning.

It's not that mini micro.

It's my final chance. I'm going to give
it my absolute all.

I'm making a perfect little lemon
meringue tart.

You eat it, you're like, that's yum, and
then it goes whoop and sings to you.

So it should be a fun little joy bomb.

Oh, my goodness.

Ice cream machine behind you.

I'm feeling very pumped, ready to rock
it, ready to roll it.

The dish is called Arika, and it's a
Yemeni traditional dessert.

I've cooked it with my friends back in
Kalgoorlie, and they love it.

My job is very challenging, very
adventurous, needs a very thick skin.

I work in the mines in Western
Australia.

When I got the job underground, I was
driving 50 -ton trucks.

I only learned to drive a car four years
before that, and then I was driving the

biggest truck I've ever seen in my life.

Being such a little girl from a
different culture, I wasn't taken very

at the start, but I am always a go
-getter, and I love to prove to myself

can do anything.

I was born in Yemen in the 80s, and I
would throw feet.

I would make multiple savouries and
desserts.

And now, my food dream is to have my own
Yemeni products in the supermarket for

generations to come.

I want to be there forever.

So tell us what you're making today. I'm
making you a traditional

dessert with a modern twist. It's
harika.

It is flat bread that I would mix into
the dish, layer it with mascarpone

cheese, cheddar cheese, with a honeycomb
twill and a cardamom and date ice

cream. Ice cream, too? Yes. I love that
you're being yourself, because that's

really important, especially for today.

Good luck. Thank you very much. I
appreciate it. Thank you. All the best.

This dish has a lot of elements.

What else? But I am confident.

I can do it.

Vanilla. My little legs as well can work
hard.

Oh, that's her chopping. Look at him go.

Like, so far.

I was absolutely gutted yesterday.

I've burnt my fist.

I can't believe I ruined my chance on
something that I cook everything with.

So...

I'm so determined to redeem myself here.

I'm going to be walking out of this
kitchen today with a white apron.

I'm making a prawn bisque, fettuccine.

I'm going to throw the kitchen sink at
this one.

Technique, flavour, you name it, this
dish has it. I need to make sure the

bisque is nice and chunky.

I'll definitely keep that prawn bisque
reducing for the whole.

Oh, God, that smells so good.

It needs plenty of time to develop that
richness and umami flavour.

Yes, Pacho.

The prawns are citrusy, so I'm going to
contrast that with the creaminess of the

bisque.

Cherry tomatoes are there to add a bit
of sweetness and an extra level of

acidity. All right.

And the tarragon oil is going to add a
bit of earthiness and complexity.

He's just like, he's on it. He's on it
today, yeah. That'll make a good oil.

Past is there for texture.

We're going to get the job done today,
hopefully.

I feel like this is my best shot to show
the judges what I can do and win one of

those four aprons.

Petro, hello, how's it going?

Have you dusted off yesterday?

Yes. I noticed there's no charcoal on
the bench today. No, although I was kind

of, to be honest, tempted to whip it
back out and have another go.

Maybe save that for hopefully if you get
a water.

Let's hope so. Good luck, brother. Thank
you.

Time is flying.

You only have one hour to go.

I'm in.

I am making a burnt butter chicken
today.

Bloody nice.

This dish is a slow stopper because I
don't think I've come across a burnt

butter chicken anywhere before.

So winning that apron would be the
biggest sign in the world that I need to

pursue my dreams and make this a
reality.

I love it. Blow us away with it.
Absolutely.

Woo! Let's go!

Navarone, you are moving, my friend.

Thank you. I better get a wiggle on. I'm
making for you today some Georgian soup

dumplings. They've got a little tail on
them and you pick them up and then suck

all the soup out and chow down on the
lamb.

I love that.

Yes. I really am. Yeah, you are going
hard. Yeah, I really want to impress

today. It would mean a lot to me to get
an apron. Could be the one. Let's go. I

hope so, guys. Thank you.

Good work, sweater.

This is Malvany fish fry.

Wow. The colors are amazing.

How long are you planning to cook this
for?

Seven minutes.

Oh, you know. I can see you've got the
eyes there. Well done.

Has it got enough lavender?

Question. Does it have enough lavender?

There's more.

I want that apron so much.

It would mean everything to me to prove
to the judges, to everyone here, to

everyone at home that just because I'm
young doesn't mean I don't know what I'm

doing, but I'm actually a good cook.

I was devastated when I didn't get an
apron.

So hot.

So today, I'm just absolutely cowboying
up.

I'm doing something that's a little bit
audacious.

Like me.

Luke! How are you, Luke?

Good. What are you making today?

Look, this time I will tell you.

I'm making a bombalaska.

I'm doing a burnt honey ice cream.

A lavender ice cream. An Italian
meringue.

A genoise bun.

This is a lot now.

You are going for it. I'm going for it.

Spot on.

Do you understand what you are trying to
do right now?

This dish is notorious in this kitchen.

It is a dish. I have seen so many people
be brought under, and I'm talking bro

cooks. Yeah.

Have you done it in this time frame
before?

No, never. Never? The only time I've
done it was like overnight, maybe three

days to do all the ice cream. So you're
kind of just crossing your fingers?

A little bit. Yeah. A lot.

You've got your sponge in, yeah?

Your sponge is done already?

No, it is not.

Yeah, and the Italian meringue, that
needs about 30 minutes to whip, right?

Yeah. So you need to be doing a lot
right now.

You don't want to bomb out on a bomb
Alaska.

Good luck. Thank you.

It's going to be tight.

There's no way he's going to be able to
do it. That is insane.

Oh, my.

I need a miracle.

I need a miracle.

It's going to be tight.

Trying to do a pombalaska in 90 minutes
is a ginormous task.

And Poe was kind of astonished, but not
exactly in a good way.

Goodness gracious me.

But if I can pull this dish together,
this white apron, I've got a fingertip

it already.

You've got this. You've got it.

I need to go 100 % all out.

Oh, my God, I'm so stressed for him.

Sorry, I just need to keep going.

I've got the burnt honey creme anglaise
churning.

Nice, Lukey.

I've got the lavender ice cream on.
Yeah, Lukey, come on, come on!

In my mind, when I pair the two
together, it should taste really good.

Focus on yellow elements for now.

Can't take my foot off the gas.

You're doing good.

That's it, well done.

I need to make sure I get that sponge in
the oven, out of the oven, in the

freezer, and on the plate, all in less
than 50 minutes.

Right, just pray man. Just pray. Come
on.

He's honest. We're 19.

Crazy.

Halfway point. We've got to stay
focused.

45 minutes to go.

Oh, damn. Looking delicious.

Hi, Andrew. How are you?

I'm under the pump.

I'm making that sesame nori soba noodles
with pork. Here a little bit more. Get

that over crisp on the pan.

and then put on their barship with kombu
butter and morel on the side.

You've got a lot going on.

I'm praying for you, buddy. Thank you so
much.

Oh,

nothing like trying to cut a fillet of
fish while Andy's watching you. You look

good.

Thanks.

I am making a Cantonese -themed
barramundi with a hard ginger soy broth.

Looking good, Brittany.

If I can give the judges a little bit of
taste of how I cook.

then hopefully I get an apron.

I'm going to crank the tent.

Crank it.

Awesome. Keep going.

Hi. I'm doing a white chocolate and
olive oil panna cotta. Ooh.

With a deer of hope's cares.

Yum. I'm a mum of five. If I get an
apron, I'll just be so proud of myself.

really want it. Good luck. We can't wait
to try your food. Thank you.

Jake, you're a monster.

Yo, King, get the energy up. See you,
Jake.

Bye. I'm coming.

You ran away. I didn't want to chat to
you.

So, Jake, what are you cooking?

Well, today I'm going to make what looks
like some fried chicken.

Yeah, great. Good pace.

Oh, they look so light and fluffy.

Yay. Yummy.

Girl can sponge.

Yeah. Thanks, guys.

My showstopper dish today is a big leaf
sponge cake.

Do you want a backup?

No, they're both on the plate. No
backup.

It's a cake that I really, really love
to cook for my catering work that I do.

Like, I currently work in retail, but I
also run a little catering company on

the side as a hobby.

It is me and my best group of friends.

And we just want to create, like, the
best parties possible.

Take it, take it, go, go, go.

It's just me that does all the cooking
on my own.

And I'm really just hoping MasterChef
can help me take food and build the rest

of my life.

So I really need to win the white apron
today.

Looks amazing, Grace.

Beautiful.

Go, Lucy!

Thank you.

I want the apron so much. I've got a
taste for it and now I'm hungry, so

to go.

Perfect.

I am making choux crackling with an earl
grey creme pat, vanilla chantilly and

raspberry compote.

I'm going to whack this down now.

I'm feeling confident. I mean, I am my
own boss, which is pretty good. My boss

is pretty nice and I ask for time off to
be here.

I'm a website designer, but I also do
content creation, just sharing my

This is one I prepared earlier, except I
need to cut it so it looks pretty.

This is so good.

Had a couple recipes that have got like
around a million views, which is pretty

cool. And I would love to continue
growing that. Good morning.

I've recently gotten into baking, so
making my own starter.

We've got some bread. If you have any
questions about yeast, let me know. I'm

your girl.

So right now, things are travelling
well.

I'm working on my Earl Grey cramp hat.

Perfect. And the shoe's looking really
good.

Woo, beautiful.

Good, Lucy.

The crackling.

is perfectly formed yeah i'm happy with
them so i think the concept's gonna work

wow but it is simple so it really needs
to be the perfect dish to win one

of those by aprons yeah lucy potato

Gracias! Today I want to present a real
showstopper.

Pork, always good.

I am making sopes de carnitas, blue
corn, white corn. Sopes are basically

tortillas, but smaller and thicker, and
they have a little edge to support all

the food that goes on top of them.

Mi cerveza!

Oh, no!

Pork carnitas is basically pulled pork,
and I'm going to make it with two

different salsas.

Both salsas have the tomatillos to give
it that extra punch and the spiciness

of all Mexican cook.

Hola, Jonathan.

Hola. How are you? I'm good. I am making
sopes today.

Hopefully it's going to be rich and
colorful.

I like colors. I think you might have
them.

So I just wanted to show a little bit of
my persona.

With my foot. Now, time to lock in. I'm
excited, mate. Thank you. Thank you very

much. I need a beer.

Come on, Jonathan.

Come on. Thanks. Where was I? Yes.

I know where I am.

Keep your eyes on the prize.

You've only got 30 minutes to go.

Come on. Come on. Back, back, back.

Let's go, guys.

Almost there. Wow.

I don't have a lot of time, actually.

Sorry.

This is taking so long!

The sponge is in the oven, and now I'm
doing my fig leaf oil.

Hi, Grace.

Grace. Hi.

This looks interesting.

Thank you. What are you doing? I'm doing
a fig leaf sponge cake.

Wow, yum.

Hopefully, yeah.

Is it going to be torched? It is going
to be torched, yeah.

You show the stopper. Yeah.

I'm just really excited to cook it. I
had a few brain waves, so there's a few

things that I'm tweaking from how I
usually make it.

So hang on.

Hang on.

You thought you'd do things for the
first time when you were trying to eye

one of those aprons? Yep.

It's a flavour thing, though. It's a
flavour thing, and I really, really

my knowledge of flavours.

I'm excited.

Bring it home. Good luck. Good luck,
Grace. Thank you. I want to take this

to the next level.

I really think that every good dessert
has an alcohol in it.

Especially at a party.

Nap. Apple liqueur. So I have a few
ideas for alcohol flavouring.

Maybe the fig leaf gin.

Are you using all of that, Grace?

No, I'm just choosing.

Oh, you're choosing.

Yes. I need a palate cleanser.

Getting scoops of cream.

I'm pouring oil on him.

I'm having a little shot as well, so I'm
feeling good.

I think this might be it.

That's the best bourbon ever. Yeah.

Where are we at?

Whoa, problem.

That's turned off.

But my time has stopped.

Take a breath, Grace. Take a breath.

So I have no idea how long my sponge
cake has been in the oven.

I don't know when they turned off.

I don't want to open the oven. I don't
want to risk it sinking.

Oh, my God, no!

Just laugh.

Ready, me, me, me!

Ready, me, me!

It's hot!

Ow! The cakes are out.

My timer's stopped.

So I have no idea how long my sponge
cake... has been in the oven.

All right, take a breath, Grace. Take a
breath.

But the sponge cake has to be cooled
completely to be able to ice it.

So I'm checking them.

Stick a skewer through it.

I think they're going to be fine.

Oh, my God. OK.

Cake looks bad, Grace.

Thank you.

I'm really pushing here to get all my
elements done so that I can start to

assemble this cake.

I'm sweating.

I tell you what, they've come in guns a
-blazing. Yep, yep, yep.

Everyone's lifted their game.

That differs for different people, like,
great.

She's like, I know how to cook.

I'm going to try something new. I'm
going to try something new and I'm going

get it done.

She's doing a fig leaf sponge cake. Oh,
yum. Yeah, with, like, oil from the fig

leaves and fold that through the sponge.
Oh, my God.

Yeah, yeah. So she's really thought
about how to inject that fig flavour

the sponge.

Luke, 19 -year -old.

That's beautiful.

He's going for a bomb, Alaska.

What? And by the time he came to see
him, he didn't even even start the

the sponge.

And so you're excited about this?

Well, I am, because he's going for it.

Yeah. He believes he can do it.

The youth of today. I love how John
Christophe has just got so much faith in

confidence of youth, but I don't know.
There's a fine line between confidence

and losers.

They want these four aprons more than
anything.

Couldn't be more fun.

How long do we have?

You only have 15 minutes left to go!

Come on!

You got this! Come on!

This is a tight one. I put it in about
40 minutes ago, so I'm right on the

Come on, JP.

I can see we're guaranteed some crunch.
Make sure it's cooked, yeah? Yeah, 100%.

Yes, Weta.

Beautiful, Weta.

Wow.

That's going to be spectacular.

Thank you.

This is called a Malvani fish fry from
the western coast of India.

That is so spectacular.

I just hope that all the fins and
everything just stays intact as a

effect, and hopefully the judges like
it.

Focus funneling.

How is it, Jess?

Oh, I can see my little lemon brain
parts. They're looking really great. But

I've got to mow that and go into, like,
seventh gear.

Yay! So hopefully that one of those four
is finished.

Fantastic. Pork is ready.

Salads are ready.

The salsas are ready. I just need to get
the sopes in the plate.

But they're coming out super, super hot.

And that little edge has to be done with
the fingers.

So I'm like, ow, ow, ow, ow, ow, ow.
Come on.

The time is going.

Oh, my God. I'm like, I need to get this
done.

You got this, you got this.

How you doing, Petro?

Under the pump.

I've been cooking my beef throughout the
whole cook, and I give it a taste.

That's actually pretty good.

Smells so good.

It's got a beautiful, rich flavour, and
it smells amazing.

I've got my prawns on the go, my
handmade fettuccine. Looks really good.

really happy with the texture of it. I'm
a lot more under the pump today.

And I think this tarragon oil is really
going to balance out the whole dish.

So I'm really excited for the judges to
taste my dish.

Maybe I can redeem myself today.

All right, taking out the oven.

I feel like my shoes look like they're
done.

But they need to be perfect.

Yeah, I'm happy with them.

Those are big shoes.

They are exactly what I wanted.

Oh, you can smell them from here, Lucy.

They smell amazing.

They're beautiful.

The crackling looks amazing.

So I can start to fill it with my L
-grade chrome hat.

Come on, Lucy!

They're looking really beautiful.

But everyone is just an insane cook
here.

To me, they all look like absolute
showstoppers.

It's really hard to then just look at my
buns and feel like they're good enough.

This is a battle for the final four.

That looks so good.

Final push. Final push from the apron.

Oh, here we go.

You're going sweet today.

I am. It's a parfait.

It's for Alina. Blue coconut.

For Alina? Yeah. I'm into this.

Get this finished, man. I've got this.

You're doing the position.

I can't believe you're telling me this.

It's the most bizarre thing.

Okay, bring it home.

Go to...

So the sponges have cooled completely. I
think they're going to be okay.

Yeah, I'm happy there.

And now I can construct the cake.

Okay, fresh cream.

I wanted to elevate the flavor in my
dish. So I've got whiskey in the cream.

How you going, Grace? Doing amazing.

I've chosen a bourbon whiskey just for,
like, spice flavors.

Nice, Grace.

And then I've got a fig leaf oil
buttercream. It's silky.

I've put a white vermouth in there.

It's a really beautiful citrusy,
perfumed sort of flavour.

Woo! And then the fig leaf oil, Italian
meringue on the outside.

That's a beautiful colour.

There we go. Grace, that looks
beautiful!

That meringue looks good, Grace.

I'm really excited that it's all come
together, but when it comes to low

-torching the meringue, I've got this
little voice in the back of my head

the buttercream in the middle is going
to melt.

Very soft.

So I really hope I can deliver.

Okay, okay, okay. I hope this rustic
-looking cake is show -stopping enough

win me an apron.

Bring it home, Dean, bring it home.

I like it. I'm making my daddy cat, and
thank God everything is ready to go.

I'm going really well. I want the judges
to experience a soft, delicate mix of

the date -based bread mixed with honey.

Okay.

And a bit of savory from the vintage
cheddar cheese, mascarpone cheese, and

ranch from the roasted nut.

That looks as pretty as a picture. I am
very happy.

Accompanied with a cardamom and date ice
cream with a little bee on top.

It tastes very good.

And it's a traditional dessert, but I
want it to be upscale. So I will be

a little bit of a reveal.

Put this wheel as a crown on the top.

I'm feeling so proud.

I would love for the judges to
experience the flavors of Yemen.

Everything is an absolute blur right
now.

But I just need to make sure that I get
every single element on that plate.

Breathe. Just breathe, mate. You can do
it.

I'm working at double speed.

It's going to be so tight. I'm whacking
the sponge, the two ice creams on top.

My ice creams are a bit lopsided, but
I'm not worrying about refinement at

Oh, my God.

He's... He's got everything on there.

Crazy.

Yeah, Lucci!

I've pushed so hard to get it done.

But realistically, I have no idea how
the inside's going to look until the

judges call it out.

I got everything on the plate, so I just
really hope I can get an apron.

We only have four aprons and 20 dishes.

I don't need to tell you how important
this cook is.

First dish we'd like to taste is Graces.

I do not want today to be my last day in
the kitchen.

I'm hoping that the blowtorch didn't
melt my buttercream layer on the inside.

I'm so worried that it's going to
completely fall apart.

Grace, what is it?

It's a fig leaf sponge cake.

Here you go.

I'm going to take a very big wedge out.
Yes.

Just so we can see.

It's really soft. You've got to be
gentle.

I can just lift that.

Look at that. It's a textbook.

Grace? It is delicious.

Oh, my God, you scared me.

Plumbers are my all -time. I bake them
every week for Jamface, and I still get

it wrong. And for you to pull that whole
cake out today is, like, amazing.

Thank you.

Grace, very, very smart, flavour -wise.

You've used both the booze and also the
fig leaf to really temper the sweetness.

It is really, really smart cooking. That
is what can potentially get you one of

those. Whoa.

That is a showstopper dish.

Well done.

Thank you.

Beautiful.

Amazing.

Oh my God, that was like the best day of
my life.

We'd love to taste your showstopper,
Lekar.

I'm so proud to show the judges this
little Yemeni dessert.

I am fighting to win that apron,
fighting for my dream. It felt like

for my life.

It's called arica.

It's dates with shredded bread topped
with mascarpone and cheddar cheese, a

sprinkle of honey and nuts.

And the ice cream is cardamom and dates.

Okay, we're going to taste it. Thank
you.

Ah.

Oh, wow.

So there's kind of a, there's a bit
each. Yeah.

Amazing.

Look, I have never had anything remotely
like that, and yet the flavours in it

are so familiar to me.

You've got those dates in there, and
then when you've got that savoury hit of

cheese, it's so interesting.

And I think you've absolutely put it
together in a way that could go on a

fine dining menu.

So good.

Congratulations.

Oh, my God.

Your patty, crispy, no too much sugar.

Your ice cream, fabulous.

You can get the cardamom. I mean,
everything is just a delight.

And your touch of presentation,
fabulous.

That is a showstopper.

You and everyone else cooking is making
it really, really, really hard to see

where they're going.

Nice work, Luca.

I am feeling so happy, so proud, and it
makes me want to stay here even more.

Tim, we'd like to taste your dish next.

I've made Tim's rustic baked raspberry
cheesecake.

It is incredibly light. I think it's a
really good effort, but I don't think

need these.

Amy? This is a white chocolate and olive
oil panna cotta with red wine poached

pears. I just want to do this.

Amy, this is a dang good panna cotta.
It's perfect.

Amy!

This is a burnt butter chicken with a
smoky ghee naan and some pickled onions

the side. The first few times I made it,
my dad was just wowed. Amy, ethnic dad.

are the toughest and i can see why he's
really proud of you for this it's

absolutely delicious so well done thank
you so

made of malvany style fish fries

i think your fish has been deep fried
superbly without losing the colors it's

perfect jeff come on down

I've made lemon meringue tart that
gluten -free.

There's one extra. Do you want it? Yeah,
come and take. Come and take.

Thank you.

Oh.

Oh, wow.

Yeah.

You got me.

You got me. You got it.

How is it? What do you think?

Whoa.

Flavor bomb.

Well, I thought that was really
delicious. I think the pastry is epic.

You do not notice that it's gluten
-free.

Maybe I would have liked to see a big
one. Oh, man, like real deal plate

version of that.

But I think you're still definitely
going to be in the mix for sure.

Jonathan!

I made for you today sopes de carnitas.

These sopes, I didn't have any of these
when I was in Mexico. I love them so

much. Even the fact that they're two
colours, you're engaged straight away.

want to know what they taste like. I
think you've done such a wonderful job.

Thank you. Loved everything about it.
That is a legit feast. Well played.

Petro, come on mate.

Let's go Petro, let's go. There's been
so many amazing dishes and only four

spots. But I want to walk out of this
kitchen today with a wide apron. So, so

badly.

Nothing burnt? Nothing burnt.

I just hope I've done enough.

Petrol, it looks very pitiful. Yeah,
thank you.

Tell us, what is your dish?

I made a prawn bisque fettuccine with
citrus prawns and a tarragon oil.

Okay, let's have a taste.

Petro. Come here.

This is a bloody good bitch.

Yeah, Petro!

Petro.

Well, I like it very much. The way you
took time to make the reduction, to make

your soup, the right amount of white
wine, you can get the effect of the

heads. I can go on and on and on, but
basically speaking, this is perfect.

Well done.

Excellent. Wow.

Well played.

It is delicious.

Is it apron worthy?

We'll find out. You've got to risk it
for the biscuit.

Oh, my God, it's such a cute dog.

Oh, God, that's nice.

Hey!

Lucy, it's your time.

Hey, Lucy!

I'm definitely worried because everyone
else was just going for it.

I've just got three shoe buns on my
plate, so I'm wondering, is this dish a

showstopper?

This is my shoe crackling with El Grey
creme pat, vanilla chantilly and

raspberry compote.

Yeah, I want to know what's inside.

Come on.

Whoa.

This is unreal.

Wow.

Lucy, they are terrific.

Thank you.

The shoe is just so thin and perfect.

Taking so well your fantastic Earl Grey
creme

pâte.

Wow.

Lucy's back.

You were definitely going to be in the
conversation.

There might be a few of you, but Lucy's
one of them. Well done.

Lucy! Lucy!

Did you have one? Did you taste it?

He's probably taking the whole lot with
your fries over there.

I cooked for you, Kinkali. They're a
Georgian soup dumpling. And then the

sauce is green garlic, a little bit of
chilli, black pepper.

Look, it's delicious. I love those big
Eastern European flavours.

I'm wondering, though, is it enough of a
showstopper to get you one of those

four aprons?

Bring us a showstopper! Mena!

So it's a blue...

Berlina and coconut parfait, a chocolate
and mint crumble, macadamia twill,

matcha moss, blueberry compote, and some
dark chocolate twigs.

Mena, you've pulled off the individual
components in this dish really well, but

you've paired together slightly too many
flavors.

Brittany. So I have made steamed
Cantonese maramondi, and I have

make a healthier version.

Brittany, I grew up.

Eating Cantonese fish and you've steamed
it to perfection.

But when you deconstruct a dish, it has
to be better than the original.

Thanks, Brittany.

Next up, Andrew.

I made nori and seaweed soba noodles
with pork, morel, mushroom with kombu

butter. I really loved all the elements.
My only one criticism was actually the

noodle. I don't think they cooked
enough.

Right.

Jake! What's going on here?

It is a fennel som tam with tamarind,
chilli and lime caramel and fried

I've got bad news.

The chicken's on it, mate.

Yeah.

Mate, I've got a demo for you, because,
like, the look, the smell, I'm sorry,

but raw chicken, we can't really taste
it, dude.

Please, look.

This competition is really tough, and
some little mistakes may have cost some

other people.

And for me, this cook was just absolute
chaos.

So until the judges cut open that bomb
Alaska, I have no idea what the inside

looks like. It could be a complete
disaster.

Luke.

Who have you met?

It's a bomb Alaska.

This is a bit of a risk, no? Surely, on
a day like today.

100%. Can I tell you?

I wouldn't have done it.

Yeah.

No shit.

It's insane.

Dude, he was working with a madman.

Okay, come over and do the trick.

Easy there.

I'm very nervous.

I have no idea what the inside looks
like.

And I'm just praying that it just holds
together.

Well, we cannot wait to test it.

Even just the colors. Yeah. It's so
appetizing.

Doesn't taste good.

Luke?

I cannot believe that you have made
every element that you said you would

but every element is delicious and
really delicate.

So the flavour combination, you've been
so subtle with the way you've used the

lavender because that can be a very
overpowering flavour.

And honey as well can be very
overpowering. But holy cow, I...

She wrote you off, by the way. I'm going
to dive her in. She came up front.

She was like, no chance.

She told me to my face.

I'm like, you've got this, like, very
strong larrikin vibe about you, and it

just made me go completely ageist. And
I'm like, this guy is clowning around,

okay? He's not going to make a bum
Alaska.

Bloody hell, dude.

Props to you.

Yes. You know when you're young, like,
and you used to do dumb things?

That was you doing that.

You're fearless.

And you've probably got that right
amount of confidence, fearlessness, and

little bit of naivety to, like, really
do some good things in here. That was

amazing.

Everything was so well done. So well
done. You did it.

We asked you to cook us your showstopper
dish.

And believe me when I say, this was a
very, very tough decision.

If we call your name out, please come up
to claim your apron and join the others

in the top 24.

Against all odds, this dish blew our
minds.

And its maker...

Pull it off like a pro.

Take this apron and own it.

Lose!

Yes!

Got an apron. I did what I came out here
to do, and I'm just going to take this

competition by the horns and see how far
I can go.

Right.

The next one.

took me back to Paris with

the perfect bite.

Welcome to MasterChef, Lucy!

Lucy, you're the top 24, everybody!

Big dream, big did.

This apron is yours.

Grace!

Grace into the top 24!

Grace, I'll go with the trophy.

This final apron.

was the toughest.

But ultimately, it's going to somebody
who blew us away with flavor.

I'm so glad you took a risk.

You must be very pleased.

Thank you so much.

To everyone else, we hope that cooking

in the MasterChef kitchen has inspired
you even more to keep chasing your food

dreams.

We want to thank you guys so much.

But for now, it's time to say goodbye.

proud of myself.

It was a hell of a journey. So I'm going
to go home and I'm going to focus on my

passion because excuses are everywhere.

Sunday night, it's a mystery box from a
true blue superstar.

Give it up for Jane and Jimmy Barnes.

Oh, my God. I am such a massive fan. Not
in my wildest dreams did I ever think I

would be cooking for Jimmy and Jane
Barnes.

But watch out, because he's become a
true blue foodie. Jimmy Barnes

has a little surprise for you all. Uh
-oh.

If you use it in your dish, you'll get
an extra 15 minutes.