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1
00:00:14,360 --> 00:00:16,000
(GASPS)
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00:00:16,000 --> 00:00:17,520
Here they come.
3
00:00:17,520 --> 00:00:21,120
(CHEERING)
4
00:00:22,520 --> 00:00:23,800
Welcome back!
5
00:00:28,320 --> 00:00:31,120
I want to be on the gantry
so much.
6
00:00:31,120 --> 00:00:32,280
Let's go.
7
00:00:32,280 --> 00:00:35,880
But there's 20 of us cooking and
only four aprons up for grabs.
8
00:00:35,880 --> 00:00:39,080
So pretty crazy odds.
Like, no pressure.
9
00:00:40,920 --> 00:00:43,720
But there is definitely
fire inside me
10
00:00:43,720 --> 00:00:45,920
to join MasterChef 2026.
11
00:00:47,760 --> 00:00:49,880
Everyone's got their game face
on.
12
00:00:49,880 --> 00:00:51,360
(LAUGHTER)
13
00:00:51,360 --> 00:00:53,040
I'm feeling it. It's great.
14
00:00:54,200 --> 00:00:57,040
This is your last chance
to win a white apron...
15
00:00:58,800 --> 00:01:02,280
..and secure your path
to becoming
16
00:01:02,280 --> 00:01:04,720
a new superstar of food.
17
00:01:06,840 --> 00:01:08,800
We've already given away
20 aprons.
18
00:01:10,640 --> 00:01:14,640
Which means we only have four
spots left in the competition.
19
00:01:17,200 --> 00:01:24,440
OK, guys, you are some of the
best home cooks in Australia.
20
00:01:26,280 --> 00:01:29,240
You're not here by accident.
You deserve it.
21
00:01:29,240 --> 00:01:32,360
So far, you got yourself
a good warm-up.
22
00:01:34,680 --> 00:01:37,280
Just make sure you just focus,
23
00:01:37,280 --> 00:01:40,160
and I believe every one of you
24
00:01:40,160 --> 00:01:43,240
is capable to earn
a white apron.
25
00:01:46,720 --> 00:01:48,640
ANDY: For today's challenge,
26
00:01:48,640 --> 00:01:51,400
you need to cook a dish
that is so good...
27
00:01:52,960 --> 00:01:55,160
..it stops us in our tracks.
28
00:01:55,160 --> 00:01:57,240
Oh.
Wow.
29
00:01:58,560 --> 00:01:59,680
Yeah.
30
00:02:01,200 --> 00:02:02,960
We want you to cook us...
31
00:02:04,720 --> 00:02:06,720
..a show-stopper dish.
32
00:02:12,200 --> 00:02:15,480
My favourite part of the night
is when the dessert comes out
33
00:02:15,480 --> 00:02:18,960
and it's just this wow moment,
this show-stopper moment.
34
00:02:18,960 --> 00:02:22,800
So, I think that's what I'm
gonna try and do today.
35
00:02:22,800 --> 00:02:28,040
We are giving you 90 minutes
and an open pantry.
36
00:02:28,040 --> 00:02:30,400
You can cook anything you want.
37
00:02:30,400 --> 00:02:31,600
Sweet...
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00:02:32,880 --> 00:02:34,920
..savoury.
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00:02:34,920 --> 00:02:38,200
Just make sure
it blows our minds.
40
00:02:41,880 --> 00:02:45,520
Luke, you got so close.
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00:02:45,520 --> 00:02:47,160
What's the plan?
42
00:02:48,560 --> 00:02:50,320
That's for me to know
and you to find out.
43
00:02:50,320 --> 00:02:54,760
(ALL LAUGH AND CHEER)
44
00:02:54,760 --> 00:02:56,640
Well, Luke, you talk big game,
45
00:02:56,640 --> 00:02:58,320
so now my expectations
are up here.
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00:02:58,320 --> 00:03:00,680
(ALL LAUGH)
47
00:03:03,720 --> 00:03:08,760
Guys, this could be the dish
that changes everything.
48
00:03:10,280 --> 00:03:14,680
Your dish must be
a show stopper.
49
00:03:15,680 --> 00:03:17,360
Good luck.
50
00:03:17,360 --> 00:03:18,600
You've got 90 minutes...
51
00:03:20,040 --> 00:03:22,360
..and your time starts...
52
00:03:24,040 --> 00:03:25,840
..now!
ANDY: Come on!
53
00:03:25,840 --> 00:03:29,160
(ALL CHEER AND SHOUT)
54
00:03:29,160 --> 00:03:31,720
Sorry.
Lemons. Lemons.
55
00:03:31,720 --> 00:03:34,680
Alright, let's be quick,
guys. Only four aprons.
56
00:03:34,680 --> 00:03:36,240
They look amazing, these prawns.
57
00:03:36,240 --> 00:03:38,800
Redemption seafood, I like it.
Yeah.
58
00:03:38,800 --> 00:03:40,800
You need to reach
something, or...
59
00:03:40,800 --> 00:03:42,640
Yes.
Watch out.
60
00:03:42,640 --> 00:03:45,840
(ONLOOKERS CHEER)
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00:03:45,840 --> 00:03:47,520
Vamos! Vamos!
62
00:03:47,520 --> 00:03:49,160
Thank you, all!
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00:03:49,160 --> 00:03:51,840
(ONLOOKERS CHEER)
64
00:03:51,840 --> 00:03:54,560
(ALARM BEEPS)
65
00:03:54,560 --> 00:03:57,240
Someone is beeping.
I think it's me.
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00:03:57,240 --> 00:04:00,720
Oh! It sounds like you're
about to, um, explode.
67
00:04:00,720 --> 00:04:01,880
(BOTH LAUGH)
68
00:04:03,880 --> 00:04:06,880
I'm making a blue spirulina
and coconut parfait.
69
00:04:06,880 --> 00:04:09,640
It's supposed to look like this
lake that I visited in Canada.
70
00:04:09,640 --> 00:04:11,080
So, it's gonna be blue
71
00:04:11,080 --> 00:04:13,480
and then have some matcha moss
for, like, the forest,
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00:04:13,480 --> 00:04:14,880
a little bit of chocolate twigs.
73
00:04:14,880 --> 00:04:16,960
So, it's going to be iconic.
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00:04:16,960 --> 00:04:19,520
This is Tim's baked
raspberry cheesecake.
75
00:04:19,520 --> 00:04:22,360
It's the first dish I ever made,
when I revealed it to a table
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00:04:22,360 --> 00:04:23,560
full of my family,
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00:04:23,560 --> 00:04:25,280
they just went,
"Who bought the cake?"
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00:04:25,280 --> 00:04:29,520
I was like, "I made it," and the
whole table went, "Really?"
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00:04:29,520 --> 00:04:32,440
So, hoping the judges
feel the same.
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00:04:32,440 --> 00:04:33,680
Yum.
81
00:04:33,680 --> 00:04:34,840
Come on, Jeff!
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00:04:34,840 --> 00:04:35,960
Great microplaning.
83
00:04:35,960 --> 00:04:37,600
It's just a mini micro.
84
00:04:37,600 --> 00:04:38,920
(ALL LAUGH)
85
00:04:38,920 --> 00:04:41,920
It's my final chance. I'm gonna
give it my absolute all.
86
00:04:41,920 --> 00:04:44,880
I'm making a perfect
little lemon meringue tart.
87
00:04:44,880 --> 00:04:46,520
You, like, eat it and
you're like, "That's yum."
88
00:04:46,520 --> 00:04:48,360
And then it goes whoop
89
00:04:48,360 --> 00:04:50,400
and sings to you.
90
00:04:50,400 --> 00:04:52,760
So, it should be
a fun little joy bomb.
91
00:04:52,760 --> 00:04:54,760
Oh, my goodness.
92
00:04:54,760 --> 00:04:56,720
Ice-cream machine behind you!
93
00:04:58,280 --> 00:04:59,320
Oh!
94
00:04:59,320 --> 00:05:01,360
I'm feeling very pumped.
95
00:05:01,360 --> 00:05:04,480
Ready to rock it,
ready to roll it.
96
00:05:04,480 --> 00:05:06,560
The dish, it's called areeka,
97
00:05:06,560 --> 00:05:09,720
and it's a Yemeni
traditional dessert.
98
00:05:11,480 --> 00:05:13,960
I've cooked it to my friends
back in Kalgoorlie,
99
00:05:13,960 --> 00:05:15,120
and they love it.
100
00:05:16,800 --> 00:05:20,920
My job is very challenging,
very adventurous.
101
00:05:20,920 --> 00:05:23,960
Needs a very thick skin.
102
00:05:23,960 --> 00:05:26,600
I work in the mines
in Western Australia.
103
00:05:28,040 --> 00:05:32,440
When I got the job underground,
I was driving 50-ton trucks.
104
00:05:33,880 --> 00:05:37,280
I only learned to drive
a car four years before that,
105
00:05:37,280 --> 00:05:39,040
and then I was driving
106
00:05:39,040 --> 00:05:42,360
the biggest trucks
I've ever seen in my life.
107
00:05:42,360 --> 00:05:45,320
Being such a little girl
from a different culture,
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00:05:45,320 --> 00:05:48,360
I wasn't taken very seriously
at the start.
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00:05:48,360 --> 00:05:51,080
But I am always a go-getter,
110
00:05:51,080 --> 00:05:54,400
and I love to prove to myself
that I can do anything.
111
00:05:56,000 --> 00:05:58,680
I was born in Yemen
in the '80s...
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00:06:00,480 --> 00:06:02,240
..and I would throw feasts.
113
00:06:04,840 --> 00:06:07,560
I would make multiple savouries
and dessert.
114
00:06:10,200 --> 00:06:14,440
And now my food dream is to have
my own Yemeni products
115
00:06:14,440 --> 00:06:18,280
in the supermarkets
for generations to come.
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00:06:18,280 --> 00:06:20,000
I want to be there forever.
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00:06:21,000 --> 00:06:22,800
Leqaa.
Hi!
118
00:06:22,800 --> 00:06:24,960
So, tell us
what you're making today.
119
00:06:24,960 --> 00:06:28,520
I'm making you
a traditional dessert...
120
00:06:28,520 --> 00:06:30,200
Yemeni dessert.
..with a modern twist.
121
00:06:30,200 --> 00:06:31,600
It's areeka.
122
00:06:31,600 --> 00:06:34,800
It is flatbread that I would
mix into the dates,
123
00:06:34,800 --> 00:06:38,240
layer it with mascarpone cheese,
cheddar cheese,
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00:06:38,240 --> 00:06:43,400
with a honeycomb tuile, and
a cardamom and date ice-cream.
125
00:06:43,400 --> 00:06:44,400
Ice-cream, too?
126
00:06:44,400 --> 00:06:45,400
Wow.
Yes.
127
00:06:45,400 --> 00:06:46,800
I love that you're
being yourself.
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00:06:46,800 --> 00:06:48,080
'Cause that's really important.
Yes.
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00:06:48,080 --> 00:06:50,000
Especially for today.
Good luck.
130
00:06:50,000 --> 00:06:51,680
Thank you very much.
Yeah, good luck, honestly.
131
00:06:51,680 --> 00:06:53,120
Thank you.
All the best.
132
00:06:54,240 --> 00:06:56,320
This dish has a lot of elements.
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00:06:56,320 --> 00:06:58,000
(SIGHS NOISILY) What else?
134
00:06:58,000 --> 00:07:01,320
But I am confident. I can do it.
135
00:07:02,480 --> 00:07:03,480
Vanilla.
136
00:07:03,480 --> 00:07:06,160
My little legs
as well can work hard.
137
00:07:10,120 --> 00:07:12,160
Oh, Petro chopping.
Look at him go.
138
00:07:12,160 --> 00:07:13,280
Like, so fast.
139
00:07:15,440 --> 00:07:18,200
I was absolutely gutted
yesterday.
140
00:07:19,320 --> 00:07:20,720
I burnt my fish.
141
00:07:22,120 --> 00:07:25,200
I can't believe
I ruined my chance
142
00:07:25,200 --> 00:07:27,840
on something that
I cook every single week.
143
00:07:29,080 --> 00:07:33,400
So, I'm so determined
to redeem myself here.
144
00:07:33,400 --> 00:07:37,320
Come on, Petro, work those guns!
Work those guns, man!
145
00:07:37,320 --> 00:07:39,760
I'm gonna be walking out
of this kitchen today
146
00:07:39,760 --> 00:07:40,840
with a white apron.
147
00:07:42,760 --> 00:07:46,240
I'm making a prawn bisque
fettuccine.
148
00:07:46,240 --> 00:07:49,600
I'm gonna throw the
kitchen sink at this one.
149
00:07:49,600 --> 00:07:52,840
Technique, flavour, you name it,
this dish has it.
150
00:07:52,840 --> 00:07:56,440
I need to make sure
the bisque is nice and punchy.
151
00:07:56,440 --> 00:07:58,760
I'll definitely keep that
prawn bisque reducing
152
00:07:58,760 --> 00:07:59,760
for the whole cook.
153
00:07:59,760 --> 00:08:02,360
Oh, God, that smells so good.
154
00:08:02,360 --> 00:08:04,600
It needs plenty of time to
develop that richness
155
00:08:04,600 --> 00:08:06,440
and umami flavour.
156
00:08:06,440 --> 00:08:07,640
Yes, Petro!
157
00:08:07,640 --> 00:08:10,800
The prawns are citrusy,
so I'm going to contrast that
158
00:08:10,800 --> 00:08:13,240
with the creaminess of
the bisque.
159
00:08:13,240 --> 00:08:15,120
Cherry tomatoes are there
for a bit of sweetness
160
00:08:15,120 --> 00:08:17,000
and an extra level of acidity.
161
00:08:17,000 --> 00:08:18,000
It's alright.
162
00:08:18,000 --> 00:08:19,640
And the tarragon oil is gonna
163
00:08:19,640 --> 00:08:21,760
add a bit of earthiness
and complexity.
164
00:08:21,760 --> 00:08:24,160
He's just, like, he's on it.
He's on it today.
165
00:08:24,160 --> 00:08:25,960
That'll make a good oil.
166
00:08:25,960 --> 00:08:28,040
Pasta's there for texture.
167
00:08:28,040 --> 00:08:30,520
We're gonna get the job done
today, hopefully.
168
00:08:30,520 --> 00:08:33,640
I feel like this is my best shot
to show the judges what I can do
169
00:08:33,640 --> 00:08:35,960
and win one of those
four aprons.
170
00:08:37,280 --> 00:08:39,120
ANDY: Petro.
Hello. How's it going?
171
00:08:39,120 --> 00:08:41,520
Have you dusted off yesterday?
172
00:08:41,520 --> 00:08:42,960
Yes.
Yeah?
173
00:08:42,960 --> 00:08:44,960
I notice there's no charcoal
on the bench today.
174
00:08:44,960 --> 00:08:47,120
No, although I was kind of,
to be honest,
175
00:08:47,120 --> 00:08:50,040
tempted to whip it back out
and have another go.
176
00:08:50,040 --> 00:08:52,120
Maybe save that for hopefully
if you get a white apron.
177
00:08:52,120 --> 00:08:54,320
Yeah, let's hope so.
Good luck, brother.
178
00:08:54,320 --> 00:08:56,600
Thank you.
Petro! Petro!
179
00:08:59,560 --> 00:09:03,720
Time is flying!
You only have one hour to go!
180
00:09:03,720 --> 00:09:07,400
(ALL CHEER AND SHOUT
ENCOURAGEMENT)
181
00:09:07,400 --> 00:09:08,400
Ami.
182
00:09:08,400 --> 00:09:10,600
I am making a burnt butter
chicken today.
183
00:09:10,600 --> 00:09:12,160
Ooh!
Fabulous.
184
00:09:12,160 --> 00:09:13,760
This dish is a show stopper
185
00:09:13,760 --> 00:09:16,000
because I don't think I've come
across a burnt butter chicken
186
00:09:16,000 --> 00:09:17,120
anywhere before.
187
00:09:17,120 --> 00:09:19,600
So, winning that apron would be
the biggest sign in the world
188
00:09:19,600 --> 00:09:21,800
that I need to pursue my dreams
and make this a reality.
189
00:09:21,800 --> 00:09:24,080
I love it. Blow us away with it.
Absolutely.
190
00:09:24,080 --> 00:09:27,800
Whoo! Khinkali! Let's go!
191
00:09:27,800 --> 00:09:29,920
Navarone, you are moving,
my friend.
192
00:09:29,920 --> 00:09:31,840
Thank you.
I better get a wiggle on.
193
00:09:31,840 --> 00:09:34,240
I'm making for you today
some Georgian soup dumplings.
194
00:09:34,240 --> 00:09:35,880
They've got a little tail
on them.
195
00:09:35,880 --> 00:09:37,720
You pick 'em up and then
suck all the soup out
196
00:09:37,720 --> 00:09:39,040
and chow down on the lamb.
197
00:09:39,040 --> 00:09:40,960
Wow! I want that.
Yes!
198
00:09:40,960 --> 00:09:43,360
I really am motoring, so...
Yeah, you are going hard.
199
00:09:43,360 --> 00:09:44,920
Yeah, I really want to
impress today.
200
00:09:44,920 --> 00:09:46,240
It would mean a lot to me
to get an apron.
201
00:09:46,240 --> 00:09:47,360
This could be the one.
Let's go.
202
00:09:47,360 --> 00:09:48,960
I hope so, guys. Thank you.
203
00:09:48,960 --> 00:09:50,240
Good work, Shweta.
204
00:09:50,240 --> 00:09:52,240
This is Malvani fish fry.
205
00:09:52,240 --> 00:09:54,760
JEAN-CHRISTOPHE: Wow,
the colours are amazing.
206
00:09:54,760 --> 00:09:56,360
How long are you planning
to cook this for?
207
00:09:56,360 --> 00:09:58,160
Seven minutes in ha...
Oh, you know.
208
00:09:58,160 --> 00:10:00,040
I can see you've got
the eyes there. Well done.
209
00:10:01,360 --> 00:10:03,040
Has it got enough lavender,
that's the question.
210
00:10:03,040 --> 00:10:05,640
Does it have enough lavender?
Does it have enough?
211
00:10:14,720 --> 00:10:16,200
Needs more.
212
00:10:17,800 --> 00:10:19,160
I want that apron so much.
213
00:10:19,160 --> 00:10:20,960
It would mean everything to me.
214
00:10:20,960 --> 00:10:23,040
To prove to the judges,
to everyone here,
215
00:10:23,040 --> 00:10:24,960
to everyone at home, that
just because I'm young
216
00:10:24,960 --> 00:10:26,480
doesn't mean I don't know
what I'm doing.
217
00:10:26,480 --> 00:10:28,040
But I'm actually a good cook.
218
00:10:30,560 --> 00:10:32,400
I was devastated when
I didn't get an apron.
219
00:10:33,560 --> 00:10:35,400
It's so hot.
220
00:10:35,400 --> 00:10:38,080
So, today I'm just absolutely
cowboying it.
221
00:10:40,000 --> 00:10:42,600
I'm doing something that's
a little bit audacious.
222
00:10:43,600 --> 00:10:45,160
Like me.
223
00:10:45,160 --> 00:10:47,800
POH: Luke!
How are you, Luke?
224
00:10:47,800 --> 00:10:50,000
Good.
What are you making today?
225
00:10:50,000 --> 00:10:54,400
Look, this time I will tell you.
Uh, I'm making a bombe Alaska.
226
00:10:55,960 --> 00:10:57,880
I'm doing a burnt honey
ice-cream.
227
00:10:59,320 --> 00:11:00,880
A lavender ice-cream.
228
00:11:00,880 --> 00:11:02,480
An Italian meringue.
229
00:11:02,480 --> 00:11:04,200
A Genoise sponge.
230
00:11:05,360 --> 00:11:07,280
Oh, this is a lot now.
231
00:11:07,280 --> 00:11:08,440
You are going for it.
232
00:11:08,440 --> 00:11:11,000
I am going for it.
That's spot-on.
233
00:11:11,000 --> 00:11:15,280
Do you understand what you are
trying to do right now?
234
00:11:15,280 --> 00:11:17,680
This dish is notorious
in this kitchen.
235
00:11:17,680 --> 00:11:18,680
It is indeed.
236
00:11:18,680 --> 00:11:21,520
I have seen so many people
be brought under,
237
00:11:21,520 --> 00:11:23,480
and I'm talking pro cooks.
238
00:11:23,480 --> 00:11:25,240
Yeah.
239
00:11:25,240 --> 00:11:27,040
Have you done it
in this time frame before?
240
00:11:27,040 --> 00:11:28,240
No, never, I reckon...
Never?
241
00:11:28,240 --> 00:11:30,000
The only time I've ever done it
was, like, overnight,
242
00:11:30,000 --> 00:11:31,440
maybe three days to do
all the ice-cream.
243
00:11:31,440 --> 00:11:33,960
So, you're kind of just crossing
your fingers a little bit?
244
00:11:33,960 --> 00:11:34,960
Yeah.
A lot.
245
00:11:34,960 --> 00:11:36,680
You've got your sponge in, yeah?
246
00:11:36,680 --> 00:11:38,320
Your sponge is done already?
247
00:11:38,320 --> 00:11:39,640
No, it is not.
248
00:11:41,880 --> 00:11:43,600
Yeah. And that Italian meringue,
249
00:11:43,600 --> 00:11:46,120
that needs about 30 minutes
to whip, right?
250
00:11:46,120 --> 00:11:47,120
Yeah.
251
00:11:47,120 --> 00:11:49,800
So, you need to be
doing a lot right now.
252
00:11:49,800 --> 00:11:51,760
You don't wanna bomb out
on a bombe Alaska.
253
00:11:51,760 --> 00:11:52,760
Yeah.
Good luck.
254
00:11:52,760 --> 00:11:53,760
Thank you.
255
00:11:55,400 --> 00:11:56,760
It's gonna be tight.
256
00:11:56,760 --> 00:11:59,560
There's no way he's gonna be
able to do it. That is insane.
257
00:12:14,160 --> 00:12:16,560
Oh, my! I need a miracle.
258
00:12:16,560 --> 00:12:18,040
I need a miracle.
259
00:12:19,080 --> 00:12:20,680
It's gonna be tight.
260
00:12:20,680 --> 00:12:22,480
Trying to do a bombe Alaska
in 90 minutes
261
00:12:22,480 --> 00:12:24,280
is a ginormous task.
262
00:12:24,280 --> 00:12:27,400
And Poh was kind of astonished,
but not exactly in a good way.
263
00:12:27,400 --> 00:12:29,040
Goodness gracious me.
264
00:12:31,400 --> 00:12:33,560
But if I can pull
this dish together,
265
00:12:33,560 --> 00:12:36,880
this white apron, I've got
a fingertip on it already.
266
00:12:38,000 --> 00:12:39,880
You got this. You've got it.
267
00:12:39,880 --> 00:12:41,600
I need to go 100% all-out.
268
00:12:41,600 --> 00:12:44,040
Oh, my God, I'm so stressed
for him.
269
00:12:44,040 --> 00:12:45,760
So, I've decided I just need
to keep going.
270
00:12:48,320 --> 00:12:50,920
I've got the burnt honey
creme anglaise churning.
271
00:12:50,920 --> 00:12:52,000
Nice, Lukey.
272
00:12:52,000 --> 00:12:53,320
I've got the lavender
ice-cream on.
273
00:12:53,320 --> 00:12:55,600
Yeah, Lukey! Come on! Come on!
274
00:12:55,600 --> 00:12:57,400
In my mind, when I pair
the two together,
275
00:12:57,400 --> 00:12:59,520
it should taste really good.
276
00:12:59,520 --> 00:13:01,640
Focus on your other
elements for now!
277
00:13:01,640 --> 00:13:03,240
Can't take the foot off the gas.
278
00:13:03,240 --> 00:13:06,080
JEAN-CHRISTOPHE: You're doing
great. Well done.
279
00:13:06,080 --> 00:13:08,240
I need to make sure I get
that sponge in the oven,
280
00:13:08,240 --> 00:13:11,360
out of the oven, in the freezer
and on the plate,
281
00:13:11,360 --> 00:13:13,720
all in less than 50 minutes.
282
00:13:13,720 --> 00:13:14,960
Pray. Just pray, man. Just pray.
283
00:13:14,960 --> 00:13:16,000
Come on.
He's insane.
284
00:13:16,000 --> 00:13:17,200
How old is he?
19.
285
00:13:17,200 --> 00:13:19,160
19 or something? Crazy.
286
00:13:19,160 --> 00:13:23,280
Halfway point! We gotta stay
focused! 45 minutes to go!
287
00:13:23,280 --> 00:13:26,440
(ALL CHEER)
288
00:13:26,440 --> 00:13:28,440
Keep pushing! Keep pushing!
289
00:13:28,440 --> 00:13:30,640
Oh, Tim, looking delicious.
290
00:13:31,880 --> 00:13:33,240
POH: Hi, Andrew.
Hello. How are you guys?
291
00:13:33,240 --> 00:13:35,120
How are you?
I'm under the hump.
292
00:13:35,120 --> 00:13:36,120
Yeah.
293
00:13:36,120 --> 00:13:39,720
I am making sesame nori soba
noodles with pork.
294
00:13:39,720 --> 00:13:42,120
Sear a little bit more,
get that uber crisp on the pan,
295
00:13:42,120 --> 00:13:43,440
and then put it on the hibachi
296
00:13:43,440 --> 00:13:45,560
with kombu butter morel
on the side.
297
00:13:45,560 --> 00:13:47,280
You've got a lot going on.
I know, right?
298
00:13:47,280 --> 00:13:49,000
I'm praying for you, buddy.
Thank you so much.
299
00:13:49,000 --> 00:13:50,000
Yeah, good luck.
300
00:13:52,040 --> 00:13:53,720
Oh, nothing like trying to cut
a fillet of fish
301
00:13:53,720 --> 00:13:55,080
while Andy's watching you.
302
00:13:55,080 --> 00:13:56,800
You do it good.
303
00:13:56,800 --> 00:13:58,560
(LAUGHS) Thanks.
304
00:13:59,720 --> 00:14:02,920
I am making a Cantonese
steamed barramundi
305
00:14:02,920 --> 00:14:06,000
with a charred ginger soy broth.
306
00:14:06,000 --> 00:14:07,640
Looking good, Brittany.
307
00:14:07,640 --> 00:14:09,800
If I can give the judges
a little bit of a taste of
308
00:14:09,800 --> 00:14:13,320
how I cook, then hopefully
I get an apron.
309
00:14:13,320 --> 00:14:15,800
Gonna crank the temp.
Crank it.
310
00:14:15,800 --> 00:14:17,040
Awesome. Keep going.
311
00:14:17,040 --> 00:14:18,040
Hi.
312
00:14:18,040 --> 00:14:20,760
I'm doing a white chocolate
and olive oil pannacotta...
313
00:14:20,760 --> 00:14:21,760
Ooh!
314
00:14:21,760 --> 00:14:23,240
..with madeira poached pears.
315
00:14:23,240 --> 00:14:24,280
Yum!
316
00:14:24,280 --> 00:14:25,280
I'm a mum of five.
317
00:14:25,280 --> 00:14:28,000
If I get an apron, I'll just be
so proud of myself.
318
00:14:28,000 --> 00:14:29,400
I really want it.
Good luck.
319
00:14:29,400 --> 00:14:31,440
We can't wait to try your food.
Thank you.
320
00:14:31,440 --> 00:14:33,320
Jake, you're a monster!
321
00:14:33,320 --> 00:14:35,040
Let's go, King!
Keep the energy up!
322
00:14:35,040 --> 00:14:36,280
See ya, Jake!
Bye!
323
00:14:36,280 --> 00:14:37,280
I'm coming!
324
00:14:37,280 --> 00:14:39,840
He ran away
as they wanted to chat to him.
325
00:14:39,840 --> 00:14:41,440
So, Jake, what are you cooking?
326
00:14:41,440 --> 00:14:43,920
Oh, well, today
I'm gonna make, uh,
327
00:14:43,920 --> 00:14:45,560
looks like some fried chicken.
328
00:14:45,560 --> 00:14:46,760
(LAUGHS)
329
00:14:50,520 --> 00:14:52,200
Yeah, Grace. Good pace.
330
00:14:52,200 --> 00:14:54,840
God, that looks so light
and fluffy. Yay!
331
00:14:54,840 --> 00:14:56,320
Looks so good, Grace.
332
00:14:56,320 --> 00:14:57,840
The girl can sponge.
Yeah.
333
00:14:57,840 --> 00:14:59,160
Thanks, guys.
334
00:14:59,160 --> 00:15:02,360
My show-stopper dish today
is a fig leaf sponge cake.
335
00:15:02,360 --> 00:15:05,040
Is one a backup, or is...
No, they're both on the plate.
336
00:15:05,040 --> 00:15:06,520
Yeah, nice.
No backups.
337
00:15:06,520 --> 00:15:08,320
It's a cake that I really,
really love to cook
338
00:15:08,320 --> 00:15:10,720
for my catering work that I do.
339
00:15:10,720 --> 00:15:14,120
Like, I currently work
in retail, but I also
340
00:15:14,120 --> 00:15:17,120
run a little catering company
on the side, as a hobby.
341
00:15:18,520 --> 00:15:21,320
It is me and my
best group of friends.
342
00:15:21,320 --> 00:15:22,640
Yes!
343
00:15:22,640 --> 00:15:27,880
And we just want to create,
like, the best parties possible.
344
00:15:27,880 --> 00:15:29,560
Take it, take it. Go, go, go.
345
00:15:30,800 --> 00:15:32,400
It's just me that does
all the cooking on my own.
346
00:15:34,120 --> 00:15:37,160
And I'm really just hoping
MasterChef can help me take food
347
00:15:37,160 --> 00:15:40,640
and build the rest of my life.
348
00:15:40,640 --> 00:15:43,880
So, I really need to win
a white apron today.
349
00:15:43,880 --> 00:15:45,720
Looks amazing, Grace.
350
00:15:45,720 --> 00:15:46,720
Beautiful.
351
00:15:48,960 --> 00:15:50,040
Go, Lucy!
352
00:15:52,400 --> 00:15:54,280
(LAUGHS) Thank you.
353
00:15:56,000 --> 00:15:57,280
I want the apron so much.
354
00:15:57,280 --> 00:15:59,120
I've got a taste for it
and now I'm hungry,
355
00:15:59,120 --> 00:16:00,360
so ready to go.
356
00:16:00,360 --> 00:16:02,240
Perfect.
357
00:16:02,240 --> 00:16:05,160
I am making choux au craquelin
358
00:16:05,160 --> 00:16:08,240
with an Earl Grey creme pat,
vanilla Chantilly,
359
00:16:08,240 --> 00:16:09,880
and raspberry compote.
360
00:16:09,880 --> 00:16:11,520
I'm gonna whack this down now.
361
00:16:11,520 --> 00:16:12,800
I'm feeling confident.
362
00:16:12,800 --> 00:16:16,760
I mean, I am my own boss,
which is pretty good.
363
00:16:16,760 --> 00:16:19,320
My boss was pretty nice when I
asked for time off to be here.
364
00:16:19,320 --> 00:16:21,400
(LAUGHS)
365
00:16:21,400 --> 00:16:25,760
I'm a website designer,
but I also do content creation,
366
00:16:25,760 --> 00:16:28,000
just sharing my cooking.
367
00:16:28,000 --> 00:16:30,720
This is one I prepared earlier,
368
00:16:30,720 --> 00:16:32,640
except I need to cut it
so it looks pretty.
369
00:16:32,640 --> 00:16:34,760
(LAUGHS)
370
00:16:34,760 --> 00:16:35,880
This is so good.
371
00:16:35,880 --> 00:16:38,880
I had a couple recipes
that have got, like,
372
00:16:38,880 --> 00:16:41,240
around a million views,
which is pretty cool.
373
00:16:41,240 --> 00:16:44,240
And I would love to
continue growing that.
374
00:16:44,240 --> 00:16:45,480
Good morning.
375
00:16:45,480 --> 00:16:47,680
I've recently
gotten into baking,
376
00:16:47,680 --> 00:16:50,320
so making my own starter.
377
00:16:50,320 --> 00:16:51,400
We've got some bread.
378
00:16:51,400 --> 00:16:53,120
If you have any questions
about yeast,
379
00:16:53,120 --> 00:16:54,160
let me know, I'm your gal.
380
00:16:59,880 --> 00:17:02,760
So, right now things
are travelling well.
381
00:17:02,760 --> 00:17:05,480
I'm working on my
Earl Grey creme pat.
382
00:17:09,440 --> 00:17:12,120
Perfect. And the choux's
looking really good.
383
00:17:12,120 --> 00:17:14,000
Whoo! Beautiful.
384
00:17:14,000 --> 00:17:15,560
Looks good, Lucy.
385
00:17:15,560 --> 00:17:18,800
The craquelin is
perfectly formed.
386
00:17:18,800 --> 00:17:20,120
Yeah, I'm happy with them.
387
00:17:20,120 --> 00:17:22,880
So, I think the concept's
gonna work.
388
00:17:22,880 --> 00:17:24,560
Wow.
That's a big craquelin.
389
00:17:24,560 --> 00:17:28,600
But it is simple, so it really
needs to be the perfect dish
390
00:17:28,600 --> 00:17:30,600
to win one of those
white aprons.
391
00:17:30,600 --> 00:17:32,120
Yeah, Lucy!
392
00:17:33,400 --> 00:17:34,680
Uh...
393
00:17:36,120 --> 00:17:37,480
Potatoes.
394
00:17:37,480 --> 00:17:39,680
Ooh! Ooh.
395
00:17:42,320 --> 00:17:43,800
Cucumber, yeah!
396
00:17:46,440 --> 00:17:48,160
Vamos, Jonotan!
397
00:17:48,160 --> 00:17:50,120
Gracias.
398
00:17:50,120 --> 00:17:52,880
Today, I'm going to present
a real show stopper.
399
00:17:52,880 --> 00:17:54,640
Pork, always good.
400
00:17:54,640 --> 00:17:57,000
I am making sopes de carnitas.
401
00:17:57,000 --> 00:17:58,600
Blue corn, white corn.
402
00:17:58,600 --> 00:18:01,040
Sopes are basically
like tortillas,
403
00:18:01,040 --> 00:18:02,480
but smaller and thicker,
404
00:18:02,480 --> 00:18:04,440
and they have a little
edge to support
405
00:18:04,440 --> 00:18:06,320
all the food that
goes on top of them.
406
00:18:07,560 --> 00:18:10,840
(WOMAN SHOUTS ENCOURAGEMENT
IN OWN LANGUAGE)
407
00:18:10,840 --> 00:18:13,480
Pork carnitas
is basically pulled pork,
408
00:18:13,480 --> 00:18:15,800
and I'm going to make it
with two different salsas.
409
00:18:15,800 --> 00:18:17,720
Both salsas have the tomatillos
410
00:18:17,720 --> 00:18:19,680
to give it that extra punch...
411
00:18:21,280 --> 00:18:24,280
..and spiciness of
all Mexican cook.
412
00:18:24,280 --> 00:18:25,840
Hola, Jonotan.
Hola.
413
00:18:25,840 --> 00:18:26,840
Hola.
How are you?
414
00:18:26,840 --> 00:18:29,000
I'm good. I am making
sopes today.
415
00:18:29,000 --> 00:18:30,000
Amazing.
416
00:18:30,000 --> 00:18:32,600
Hopefully it's gonna be
rich and colourful.
417
00:18:32,600 --> 00:18:35,040
I like colours,
I think you might have got that.
418
00:18:35,040 --> 00:18:37,200
You like colour? I would have
never have guessed that.
419
00:18:37,200 --> 00:18:39,240
Those sneakers say enough.
So I just wanted to...
420
00:18:39,240 --> 00:18:42,520
(LAUGHS) ..show a little bit
of my persona with my food.
421
00:18:42,520 --> 00:18:45,040
Now it's time to lock in.
I'm excited, mate.
422
00:18:45,040 --> 00:18:47,200
Thank you. Thank you very much.
Good luck.
423
00:18:47,200 --> 00:18:49,080
Come on, Jonotan!
Come on!
424
00:18:49,080 --> 00:18:50,800
Thanks. Where was I?
425
00:18:50,800 --> 00:18:52,960
Yes, I know what I need.
426
00:18:55,520 --> 00:18:57,400
SOFIA: Keep your eyes
on the prize!
427
00:18:58,520 --> 00:19:00,720
You've only got
30 minutes to go!
428
00:19:00,720 --> 00:19:03,760
(ALL CHEER AND
SHOUT ENCOURAGEMENT)
429
00:19:03,760 --> 00:19:05,800
Thanks, guys.
Backs, backs, backs!
430
00:19:05,800 --> 00:19:08,360
Let's go, guys!
431
00:19:08,360 --> 00:19:11,200
Almost there. Well, I don't have
a lot of time, actually.
432
00:19:11,200 --> 00:19:12,400
Sorry.
433
00:19:12,400 --> 00:19:15,200
This is taking so long!
434
00:19:15,200 --> 00:19:16,520
The sponge is in the oven,
435
00:19:16,520 --> 00:19:19,440
and now I'm doing
my fig leaf oil.
436
00:19:21,480 --> 00:19:22,760
Hi, Grace.
Grace.
437
00:19:22,760 --> 00:19:24,920
Hi.
This looks interesting.
438
00:19:24,920 --> 00:19:26,480
Thank you.
What are you doing?
439
00:19:26,480 --> 00:19:28,360
I'm doing a fig leaf
sponge cake.
440
00:19:28,360 --> 00:19:30,800
Oh!
Wow. Yum. Yum!
441
00:19:30,800 --> 00:19:32,560
Hopefully, yeah.
442
00:19:32,560 --> 00:19:34,280
Is it going to be torched, or...
443
00:19:34,280 --> 00:19:36,000
Ah, it is going to be
torched, yep.
444
00:19:36,000 --> 00:19:37,360
That is show stopper.
Yep.
445
00:19:37,360 --> 00:19:38,840
I'm just really excited
to cook it.
446
00:19:38,840 --> 00:19:40,080
I had a few brainwaves.
447
00:19:40,080 --> 00:19:41,600
So, there's a few things
that I'm tweaking
448
00:19:41,600 --> 00:19:43,640
from how I usually make it.
449
00:19:43,640 --> 00:19:45,280
(LAUGHS)
So, hang on.
450
00:19:45,280 --> 00:19:46,800
For the first time?
Hang on.
451
00:19:46,800 --> 00:19:47,800
Yeah.
452
00:19:47,800 --> 00:19:50,560
You thought you'd do things
for the first time
453
00:19:50,560 --> 00:19:53,080
when you were trying to
eye off one of those aprons?
454
00:19:53,080 --> 00:19:54,480
Yeah.
455
00:19:54,480 --> 00:19:56,400
Mate, you've got some guts.
It's a flavour thing, though.
456
00:19:56,400 --> 00:19:57,400
It's a flavour thing.
457
00:19:57,400 --> 00:20:00,600
And I really, really trust
my knowledge of flavours.
458
00:20:00,600 --> 00:20:03,120
Whoo. I'm excited.
Bring it home. Good luck.
459
00:20:03,120 --> 00:20:04,480
Good luck, Grace.
Thank you.
460
00:20:04,480 --> 00:20:06,120
I want to take this cake
to the next level,
461
00:20:06,120 --> 00:20:09,560
and I really think
that every good dessert
462
00:20:09,560 --> 00:20:11,040
has an alcohol in it...
463
00:20:12,640 --> 00:20:14,000
..especially at a party.
464
00:20:15,560 --> 00:20:17,520
Nup. Apple liqueur.
465
00:20:17,520 --> 00:20:21,160
So I have a few ideas
for alcohol flavourings.
466
00:20:24,000 --> 00:20:25,240
Maybe.
467
00:20:25,240 --> 00:20:26,640
It's a fig leaf gin.
468
00:20:26,640 --> 00:20:28,360
Are you using
all of that, Grace?
469
00:20:28,360 --> 00:20:29,560
No, I'm just choosing.
470
00:20:29,560 --> 00:20:30,960
Oh, you're choosing?
Yeah.
471
00:20:30,960 --> 00:20:33,200
I need a palate cleanser.
(LAUGHS)
472
00:20:34,400 --> 00:20:35,840
Getting scoops of cream...
473
00:20:37,000 --> 00:20:39,440
..and I'm pouring oil on,
474
00:20:39,440 --> 00:20:42,080
and I'm having a little shot
as well, so I'm feeling good.
475
00:20:43,640 --> 00:20:45,720
I think this might be it.
Hide that bourbon.
476
00:20:45,720 --> 00:20:48,120
That's the best bourbon ever.
Yeah.
477
00:20:48,120 --> 00:20:49,520
Where are we at?
478
00:20:49,520 --> 00:20:51,360
Whoa, problem.
479
00:20:52,360 --> 00:20:53,720
That's turned off.
480
00:20:53,720 --> 00:20:55,960
But my timer's stopped.
481
00:20:55,960 --> 00:20:58,360
It's alright. Take a breath,
Grace. Take a breath.
482
00:20:58,360 --> 00:21:00,400
So, I have no idea
483
00:21:00,400 --> 00:21:02,480
how long my sponge cake
has been in the oven.
484
00:21:02,480 --> 00:21:04,720
I don't know when
they turned off.
485
00:21:04,720 --> 00:21:08,360
I don't wanna open the oven,
I don't wanna risk it sinking.
486
00:21:08,360 --> 00:21:10,880
Oh, my God, no.
487
00:21:10,880 --> 00:21:12,200
Disaster.
488
00:21:20,520 --> 00:21:22,320
SOFIA: 30 minutes to go!
489
00:21:22,320 --> 00:21:25,240
(ONLOOKERS CHEER AND SHOUT)
490
00:21:27,600 --> 00:21:29,720
Grace: Ow! The cakes are out.
491
00:21:29,720 --> 00:21:31,680
My timer's stopped.
492
00:21:31,680 --> 00:21:35,280
So, I have no idea
how long my sponge cakes
493
00:21:35,280 --> 00:21:36,720
have been in the oven.
494
00:21:36,720 --> 00:21:39,160
It's alright. Take a breath,
Grace. Take a breath.
495
00:21:39,160 --> 00:21:41,600
But the sponge cakes have to
be cooled completely
496
00:21:41,600 --> 00:21:43,200
to be able to ice it.
497
00:21:44,840 --> 00:21:47,200
So, I'm checking them.
498
00:21:47,200 --> 00:21:48,640
Stick a skewer through it.
499
00:21:51,840 --> 00:21:53,360
I think they're gonna be fine.
500
00:21:54,440 --> 00:21:55,920
Oh, my God. OK.
501
00:21:55,920 --> 00:21:58,560
Cakes look fab, Grace.
Thank you.
502
00:21:58,560 --> 00:22:01,160
I'm really pushing here to
get all my elements done
503
00:22:01,160 --> 00:22:03,840
so that I can start to
assemble this cake.
504
00:22:03,840 --> 00:22:05,320
I'm sweating.
505
00:22:07,760 --> 00:22:09,880
I tell you what, they've
come in guns a-blazing.
506
00:22:09,880 --> 00:22:11,280
Yep, yep, yep.
507
00:22:11,280 --> 00:22:13,280
Everyone's lifted their game.
508
00:22:13,280 --> 00:22:14,640
That differs for
different people.
509
00:22:14,640 --> 00:22:17,400
Like, Grace, she's like,
"I know how to cook."
510
00:22:17,400 --> 00:22:19,440
"I'm gonna try something new."
"I'm gonna try something new.
511
00:22:19,440 --> 00:22:20,440
"And I'm gonna get it done."
512
00:22:20,440 --> 00:22:21,800
She's doing a fig leaf
sponge cake.
513
00:22:21,800 --> 00:22:22,800
Oh, yum.
514
00:22:22,800 --> 00:22:24,360
Yeah. With, like, oil
from the fig leaves,
515
00:22:24,360 --> 00:22:25,920
and fold that
through the sponge.
516
00:22:25,920 --> 00:22:27,560
Oh, I love!
Yeah, yeah.
517
00:22:27,560 --> 00:22:30,120
So, she's really thought about
how to inject that big flavour
518
00:22:30,120 --> 00:22:31,320
into the sponge.
519
00:22:31,320 --> 00:22:32,680
JEAN-CHRISTOPHE: Luke,
19 years old...
520
00:22:32,680 --> 00:22:34,040
LUKE: Yeah, that's beautiful.
521
00:22:34,040 --> 00:22:36,440
..he's going for a bombe Alaska.
What?!
522
00:22:36,440 --> 00:22:38,400
And by the time we came
to see him,
523
00:22:38,400 --> 00:22:41,760
he hadn't even started
the genoise, the sponge.
524
00:22:41,760 --> 00:22:43,200
And, so, you're excited
about this?
525
00:22:43,200 --> 00:22:46,040
Well, I am, because
he's going for it.
526
00:22:46,040 --> 00:22:47,560
Yeah.
He believes he can do it.
527
00:22:47,560 --> 00:22:49,240
Whoo-hoo.
528
00:22:49,240 --> 00:22:50,720
POH: The youth of today.
529
00:22:50,720 --> 00:22:53,320
I love how Jean-Christophe
has just got so much faith
530
00:22:53,320 --> 00:22:54,520
in the confidence of youth.
531
00:22:54,520 --> 00:22:56,120
But, I don't know,
there's a fine line between
532
00:22:56,120 --> 00:22:58,280
confidence and delusion.
533
00:23:00,080 --> 00:23:02,960
ANDY: They want these four
aprons more than anything.
534
00:23:02,960 --> 00:23:04,600
Couldn't be more pumped.
535
00:23:07,840 --> 00:23:09,120
How long do we have?
536
00:23:09,120 --> 00:23:12,240
(CLOCK TICKS)
537
00:23:12,240 --> 00:23:15,280
You only have 15 minutes
left to go!
538
00:23:15,280 --> 00:23:20,280
(ALL CHEER AND
SHOUT ENCOURAGEMENT)
539
00:23:20,280 --> 00:23:21,680
You got this! Come on!
540
00:23:22,800 --> 00:23:24,080
This is a tight one.
541
00:23:24,080 --> 00:23:27,800
I put it in about 40 minutes
ago, so I'm right on the line.
542
00:23:27,800 --> 00:23:28,880
Come on, Jakey!
543
00:23:28,880 --> 00:23:30,840
JEAN-CHRISTOPHE: I can see
we're guaranteed some crunch.
544
00:23:30,840 --> 00:23:32,640
Make sure it's cooked, yeah?
Yeah, 100%.
545
00:23:32,640 --> 00:23:33,760
Alright.
546
00:23:33,760 --> 00:23:35,080
Yeah, Shweta.
547
00:23:37,240 --> 00:23:38,920
Beautiful, Shweta.
548
00:23:38,920 --> 00:23:41,880
Wow. That's going to be
spectacular.
549
00:23:41,880 --> 00:23:42,880
Thank you.
550
00:23:42,880 --> 00:23:45,240
This is called
a Malvani fish fry,
551
00:23:45,240 --> 00:23:46,680
from the western coast of India.
552
00:23:46,680 --> 00:23:47,880
That's a show stopper.
553
00:23:47,880 --> 00:23:50,600
I just hope that all the fins
and everything just stays intact
554
00:23:50,600 --> 00:23:51,720
as a show-stopper effect.
555
00:23:51,720 --> 00:23:53,800
And, hopefully,
the judges like it.
556
00:23:55,000 --> 00:23:56,720
Focus tunnelling.
557
00:23:56,720 --> 00:23:59,720
How is it, Jess?
Whoa, it keeps singing.
558
00:23:59,720 --> 00:24:02,440
My little lemon meringue tarts
are looking really great.
559
00:24:02,440 --> 00:24:05,480
But I've got to motor
and go into, like, seventh gear.
560
00:24:05,480 --> 00:24:06,600
Yay!
561
00:24:06,600 --> 00:24:10,240
So, hopefully, that one of
those four is for me.
562
00:24:12,240 --> 00:24:14,200
JONOTAN: Fantastic.
Pork is ready.
563
00:24:14,200 --> 00:24:16,000
Salads are ready.
The salsas are ready.
564
00:24:16,000 --> 00:24:18,680
I just need to get the sopes
in the plate.
565
00:24:18,680 --> 00:24:20,040
(SIGHS)
566
00:24:20,040 --> 00:24:22,560
But they're coming out
super, super hot.
567
00:24:22,560 --> 00:24:23,600
(SIGHS)
568
00:24:23,600 --> 00:24:26,000
And that little ledge has to be
done with the fingers,
569
00:24:26,000 --> 00:24:28,360
so I'm like, "Ow! Ow!
Ow! Ow! Ow! Ow!"
570
00:24:28,360 --> 00:24:29,600
Come on!
571
00:24:29,600 --> 00:24:31,080
The time is going.
572
00:24:31,080 --> 00:24:32,120
Oh, my God.
573
00:24:32,120 --> 00:24:33,440
I'm like, I need to
get this done.
574
00:24:33,440 --> 00:24:35,040
You got this, you got this.
575
00:24:35,040 --> 00:24:36,440
Oh!
576
00:24:36,440 --> 00:24:38,720
How you doing, Petro?
Under the pump.
577
00:24:40,360 --> 00:24:42,840
I've been cooking my bisque
throughout the whole cook,
578
00:24:42,840 --> 00:24:44,280
and I give it a taste.
579
00:24:46,920 --> 00:24:48,240
That's actually pretty good.
580
00:24:50,480 --> 00:24:51,720
It smells so good.
581
00:24:51,720 --> 00:24:56,240
It's got a beautiful, rich
flavour, and it smells amazing.
582
00:24:56,240 --> 00:24:58,920
I've got my prawns on the go.
583
00:24:58,920 --> 00:25:01,640
My handmade fettuccine
looks really good.
584
00:25:01,640 --> 00:25:03,320
I'm really happy with
the texture of it.
585
00:25:03,320 --> 00:25:05,720
I'm a lot more
under the pump today.
586
00:25:05,720 --> 00:25:07,360
And I think this tarragon oil
587
00:25:07,360 --> 00:25:11,000
is really going to
balance out the whole dish.
588
00:25:11,000 --> 00:25:14,320
So, I'm really excited
for the judges to taste my dish.
589
00:25:14,320 --> 00:25:16,040
Maybe I can redeem myself today.
590
00:25:18,560 --> 00:25:20,000
Alright, taking out the oven.
591
00:25:21,120 --> 00:25:23,520
I feel like my choux
look like they're done.
592
00:25:25,600 --> 00:25:27,320
But they need to be perfect.
593
00:25:32,160 --> 00:25:33,520
Yeah, I'm happy with them.
594
00:25:34,880 --> 00:25:37,080
Those are big choux.
595
00:25:37,080 --> 00:25:38,840
They are exactly what I wanted.
596
00:25:38,840 --> 00:25:41,240
Oh! You can smell them
from here, Lucy.
597
00:25:41,240 --> 00:25:42,720
Yeah, smells so good
from here, Lucy.
598
00:25:42,720 --> 00:25:44,520
Does it?
Amazing.
599
00:25:44,520 --> 00:25:46,240
Nice colour.
Yeah, beautiful.
600
00:25:46,240 --> 00:25:48,720
The craquelin looks amazing.
601
00:25:48,720 --> 00:25:51,400
So, I can start to fill it
with my Earl Grey creme pat.
602
00:25:51,400 --> 00:25:53,520
Come on, Lucy!
603
00:25:53,520 --> 00:25:55,560
They're looking
really beautiful.
604
00:25:55,560 --> 00:25:56,560
But...
605
00:25:57,600 --> 00:26:00,240
..everyone is just
an insane cook here.
606
00:26:00,240 --> 00:26:02,440
Yay, Andrew! Whoo!
607
00:26:02,440 --> 00:26:04,120
That's looking good, bro.
608
00:26:04,120 --> 00:26:07,840
To me, they all look like
absolute show stoppers.
609
00:26:07,840 --> 00:26:10,000
Go, Ami!
610
00:26:10,000 --> 00:26:12,840
It's really hard to then
just look at my buns
611
00:26:12,840 --> 00:26:14,720
and feel like
they're good enough.
612
00:26:16,560 --> 00:26:19,520
This is a battle for
the final four aprons!
613
00:26:19,520 --> 00:26:21,160
Five minutes to go!
614
00:26:21,160 --> 00:26:27,040
(ALL CHEER AND
SHOUT ENCOURAGEMENT)
615
00:26:27,040 --> 00:26:28,280
Stunning.
616
00:26:28,280 --> 00:26:30,720
Oh, my God, yum!
Oh, look at that!
617
00:26:30,720 --> 00:26:32,200
Shweta, that looks so good.
618
00:26:32,200 --> 00:26:34,800
SOFIA: Final push!
Final push for the apron!
619
00:26:36,840 --> 00:26:39,360
Oh, here we go!
You're going sweet today.
620
00:26:39,360 --> 00:26:40,760
I am. It's a parfait.
621
00:26:40,760 --> 00:26:42,080
Spirulina. Blue coconut.
622
00:26:42,080 --> 00:26:43,280
Spirulina?!
Yeah.
623
00:26:43,280 --> 00:26:44,280
I'm into this.
624
00:26:44,280 --> 00:26:46,240
Get this finished! You got this!
625
00:26:50,600 --> 00:26:52,360
POH: You're doing
the Poh-sition!
626
00:26:52,360 --> 00:26:53,440
(LAUGHS)
627
00:26:53,440 --> 00:26:55,640
I can't believe
you're telling me this.
628
00:26:55,640 --> 00:26:57,560
It's the most bizarre thing.
629
00:26:57,560 --> 00:26:58,760
Bring it home.
630
00:26:58,760 --> 00:27:00,280
Go, team!
631
00:27:00,280 --> 00:27:01,640
Oh, down to the wire.
632
00:27:03,400 --> 00:27:04,480
OK.
633
00:27:06,360 --> 00:27:08,520
So, the sponges
have cooled completely.
634
00:27:08,520 --> 00:27:10,160
I think they're gonna be OK.
635
00:27:10,160 --> 00:27:11,320
Yeah, I'm happy there.
636
00:27:11,320 --> 00:27:13,520
And now I can
construct the cake.
637
00:27:13,520 --> 00:27:15,240
OK, fresh cream.
638
00:27:15,240 --> 00:27:17,680
I wanted to elevate the flavours
in my dish,
639
00:27:17,680 --> 00:27:20,440
so I've got whiskey
in the cream.
640
00:27:20,440 --> 00:27:22,360
Keep going, Grace.
You're doing amazing.
641
00:27:22,360 --> 00:27:25,200
I've chosen a bourbon whiskey
just for, like, spice.
642
00:27:25,200 --> 00:27:27,400
Flavours.
Nice, Grace.
643
00:27:27,400 --> 00:27:29,840
And then I've got a fig
leaf oil buttercream.
644
00:27:29,840 --> 00:27:31,320
It's silky!
645
00:27:31,320 --> 00:27:33,240
I've put a white vermouth
in there.
646
00:27:33,240 --> 00:27:36,320
It's a really beautiful,
citrusy, perfumed
647
00:27:36,320 --> 00:27:37,440
sort of flavour.
648
00:27:37,440 --> 00:27:38,440
Oh!
649
00:27:38,440 --> 00:27:41,640
And then the fig leaf oil
Italian meringue on the outside.
650
00:27:41,640 --> 00:27:43,360
That's a beautiful colour.
651
00:27:44,640 --> 00:27:47,080
There we go.
Grace, that looks beautiful!
652
00:27:47,080 --> 00:27:49,440
That meringue looks good,
Grace.
653
00:27:49,440 --> 00:27:52,400
I'm really excited that
it's all come together.
654
00:27:52,400 --> 00:27:55,280
But when it comes to
blowtorching the meringue,
655
00:27:55,280 --> 00:27:57,360
I've got this little voice
in the back of my head saying
656
00:27:57,360 --> 00:28:00,560
the buttercream in the middle
is gonna melt.
657
00:28:00,560 --> 00:28:01,760
It's very soft.
658
00:28:01,760 --> 00:28:03,520
So I really hope I can deliver.
659
00:28:03,520 --> 00:28:04,720
OK, OK, OK.
660
00:28:04,720 --> 00:28:06,880
I hope this rustic-looking cake
661
00:28:06,880 --> 00:28:09,640
is show-stopping enough
to win me an apron.
662
00:28:09,640 --> 00:28:10,640
Whoo!
663
00:28:10,640 --> 00:28:12,240
Bring it home, team!
Bring it home!
664
00:28:12,240 --> 00:28:13,640
Come on!
665
00:28:13,640 --> 00:28:15,040
LEQAA: Oh!
Plate it.
666
00:28:15,040 --> 00:28:16,720
I'm making my areeka,
667
00:28:16,720 --> 00:28:21,200
and, thank God,
everything is ready to go.
668
00:28:21,200 --> 00:28:22,640
I'm going really well.
669
00:28:22,640 --> 00:28:26,040
I want the judges to
experience a soft,
670
00:28:26,040 --> 00:28:28,840
delicate mix of
the date-based bread
671
00:28:28,840 --> 00:28:30,440
mixed with honey.
672
00:28:30,440 --> 00:28:32,160
OK.
673
00:28:32,160 --> 00:28:35,320
And a bit of savoury from
the vintage cheddar cheese,
674
00:28:35,320 --> 00:28:37,120
mascarpone cheese.
675
00:28:38,720 --> 00:28:42,240
And crunch from
the roasted nuts.
676
00:28:42,240 --> 00:28:44,800
That looks as pretty
as a picture.
677
00:28:44,800 --> 00:28:45,840
I am very happy.
678
00:28:45,840 --> 00:28:49,160
Accompanied with a cardamom
and date ice-cream
679
00:28:49,160 --> 00:28:51,480
with a little bee on top.
680
00:28:51,480 --> 00:28:53,120
Looking so good.
681
00:28:53,120 --> 00:28:57,440
And it's a traditional dessert,
but I want it to be upscaled,
682
00:28:57,440 --> 00:29:00,760
so I will be doing
a little bit of a reveal.
683
00:29:02,200 --> 00:29:04,800
Put the tuile
as a crown on the top.
684
00:29:06,160 --> 00:29:08,720
I'm feeling so proud.
685
00:29:08,720 --> 00:29:11,640
I would love for the judges
to experience
686
00:29:11,640 --> 00:29:13,520
the flavours of Yemen.
687
00:29:16,520 --> 00:29:19,240
(ONLOOKERS SHOUT ENCOURAGEMENT)
688
00:29:19,240 --> 00:29:21,040
JEAN-CHRISTOPHE:
Two minutes to go!
689
00:29:21,040 --> 00:29:24,720
(ALL SHOUT)
690
00:29:24,720 --> 00:29:27,360
Oh, yes!
691
00:29:27,360 --> 00:29:29,240
Come on! You're
coming home, man!
692
00:29:29,240 --> 00:29:30,640
Let's go! Hustle!
693
00:29:30,640 --> 00:29:31,960
Get it on the plate!
694
00:29:31,960 --> 00:29:33,680
Lukey, get it on a plate!
Get it on a plate, Lukey!
695
00:29:33,680 --> 00:29:35,520
Get it on a plate!
696
00:29:35,520 --> 00:29:38,200
LUKE: Everything is an absolute
blur right now.
697
00:29:38,200 --> 00:29:39,560
Oh!
698
00:29:39,560 --> 00:29:41,720
But I just need to make sure
that I get every single element
699
00:29:41,720 --> 00:29:42,800
on that plate.
700
00:29:42,800 --> 00:29:45,200
Breathe. Just breathe, mate.
You can do it!
701
00:29:45,200 --> 00:29:47,240
I'm working at double speed.
702
00:29:47,240 --> 00:29:48,320
It's gonna be so tight.
703
00:29:48,320 --> 00:29:50,600
I'm whacking the sponge,
the two ice-creams on top.
704
00:29:52,040 --> 00:29:54,200
My ice-creams are
a bit lopsided,
705
00:29:54,200 --> 00:29:56,120
but I'm not worrying
about refinement at all.
706
00:29:56,120 --> 00:29:57,280
Oh, my God!
707
00:29:59,880 --> 00:30:01,840
He's...
708
00:30:01,840 --> 00:30:03,360
He's got everything on there.
709
00:30:03,360 --> 00:30:04,680
Crazy.
710
00:30:04,680 --> 00:30:06,400
Yeah, Lukey!
711
00:30:06,400 --> 00:30:08,680
I've pushed so hard
to get this done.
712
00:30:10,320 --> 00:30:13,480
But, realistically,
I have no idea how the inside
713
00:30:13,480 --> 00:30:15,760
is going to look
until the judges cut it open.
714
00:30:17,640 --> 00:30:20,720
Time is up is up in ten...
715
00:30:20,720 --> 00:30:24,000
ALL: (JOIN IN)
Nine, eight, seven,
716
00:30:24,000 --> 00:30:26,840
six, five, four,
717
00:30:26,840 --> 00:30:30,240
three, two, one!
718
00:30:30,240 --> 00:30:31,880
That's it!
719
00:30:31,880 --> 00:30:37,360
(ALL CHEER AND APPLAUD)
720
00:30:43,680 --> 00:30:45,200
Oh, my God, that was
so cool, wasn't it?
721
00:30:45,200 --> 00:30:46,560
Good job, guys.
So cool.
722
00:30:46,560 --> 00:30:48,000
Oh!
723
00:30:48,000 --> 00:30:50,560
Happy I got everything
on the plate,
724
00:30:50,560 --> 00:30:53,560
so I just really hope
I can get an apron.
725
00:31:00,000 --> 00:31:04,000
We only have four aprons
and 20 dishes.
726
00:31:04,000 --> 00:31:06,560
I don't need to tell you
how important this cook is.
727
00:31:09,000 --> 00:31:12,000
The first dish we'd like to
taste is Grace's.
728
00:31:12,000 --> 00:31:13,960
(ALL CHEER)
729
00:31:18,600 --> 00:31:21,800
I do not want today to be
my last day in the kitchen.
730
00:31:21,800 --> 00:31:23,440
Go, Grace!
731
00:31:23,440 --> 00:31:25,760
I'm hoping that the blowtorch
732
00:31:25,760 --> 00:31:28,840
didn't melt my buttercream layer
on the inside.
733
00:31:30,880 --> 00:31:34,840
I'm so worried that it's going
to completely fall apart.
734
00:31:46,720 --> 00:31:48,200
Grace, what is it?
735
00:31:48,200 --> 00:31:49,880
It's a fig leaf sponge cake.
736
00:31:55,720 --> 00:31:58,040
Alrighty. Here goes.
737
00:32:02,880 --> 00:32:04,680
I'm going to take
a very big wedge out.
738
00:32:04,680 --> 00:32:06,720
Yes.
Just so we can see.
739
00:32:09,600 --> 00:32:11,800
It's really soft.
You've gotta be gentle.
740
00:32:13,760 --> 00:32:16,760
(ALL EXCLAIM)
741
00:32:16,760 --> 00:32:18,560
I can just lift that.
742
00:32:18,560 --> 00:32:20,560
ANDY: Look at that.
It's textbook.
743
00:32:20,560 --> 00:32:22,240
Yay. (LAUGHS)
744
00:32:35,360 --> 00:32:36,480
Grace...
745
00:32:38,080 --> 00:32:39,880
..it is delicious.
746
00:32:39,880 --> 00:32:42,880
(ONLOOKERS CHEER)
747
00:32:44,680 --> 00:32:47,600
Oh, my God, you scared me.
(LAUGHS)
748
00:32:47,600 --> 00:32:48,680
Sponges are my all-time.
749
00:32:48,680 --> 00:32:50,880
I bake them every week
for Jamface,
750
00:32:50,880 --> 00:32:52,200
and I still get it wrong.
751
00:32:52,200 --> 00:32:55,720
And for you to pull
that whole cake out today
752
00:32:55,720 --> 00:32:57,560
is, like, amazing.
753
00:32:57,560 --> 00:32:58,640
Thank you.
754
00:33:00,720 --> 00:33:04,240
Grace, very, very smart,
flavour-wise.
755
00:33:04,240 --> 00:33:06,760
Um, you've used both the booze
756
00:33:06,760 --> 00:33:10,320
and also the fig leaf
to really temper the sweetness.
757
00:33:11,720 --> 00:33:14,240
It is really, really
smart cooking.
758
00:33:14,240 --> 00:33:17,440
That is what can potentially
get you one of those.
759
00:33:17,440 --> 00:33:18,560
Whoa!
760
00:33:18,560 --> 00:33:20,160
That is a show-stopper dish.
761
00:33:22,160 --> 00:33:23,600
Well done.
Thank you.
762
00:33:23,600 --> 00:33:26,720
(ALL CHEER)
763
00:33:27,800 --> 00:33:30,320
That's beautiful.
764
00:33:30,320 --> 00:33:32,280
Amazing.
Oh, my God.
765
00:33:32,280 --> 00:33:34,880
That was, like, the best day
of my life. (LAUGHS)
766
00:33:36,320 --> 00:33:38,960
We'd love to test your
show stopper, Leqaa.
767
00:33:40,040 --> 00:33:42,280
LEQAA: I'm so proud
to show the judges
768
00:33:42,280 --> 00:33:44,440
this little Yemeni dessert.
769
00:33:44,440 --> 00:33:49,160
I am fighting to win that apron,
fighting for my dreams.
770
00:33:49,160 --> 00:33:51,360
It feels like
fighting for my life.
771
00:33:51,360 --> 00:33:57,160
(ALL CHEER)
772
00:33:57,160 --> 00:33:58,240
What is that?
773
00:34:00,200 --> 00:34:01,560
It's called areeka.
774
00:34:02,800 --> 00:34:05,920
It's dates with shredded bread
775
00:34:05,920 --> 00:34:08,680
topped with mascarpone
and cheddar cheese,
776
00:34:08,680 --> 00:34:10,920
a sprinkle of
honey and nuts.
777
00:34:10,920 --> 00:34:15,400
And the ice-cream is
cardamom and dates.
778
00:34:15,400 --> 00:34:17,440
OK, we're gonna taste it.
Thank you.
779
00:34:19,400 --> 00:34:20,640
Ah!
780
00:34:20,640 --> 00:34:24,200
(GASPS) Oh, wow.
781
00:34:24,200 --> 00:34:25,680
So, there's kind of a...
there's a bit each.
782
00:34:25,680 --> 00:34:27,520
Yeah.
Amazing.
783
00:34:45,880 --> 00:34:51,440
Leqaa, I have never had
anything remotely like that,
784
00:34:51,440 --> 00:34:55,560
and yet the flavours in it
are so familiar to me.
785
00:34:55,560 --> 00:34:58,320
You've got those dates in there,
786
00:34:58,320 --> 00:35:00,880
and then when you've got
that savoury hit of cheese,
787
00:35:00,880 --> 00:35:02,840
it's so interesting.
788
00:35:02,840 --> 00:35:05,720
And I think you've absolutely
put it together
789
00:35:05,720 --> 00:35:10,360
in a way that could go on
a modern fine-dining menu.
790
00:35:10,360 --> 00:35:12,680
So good. Congratulations.
791
00:35:15,200 --> 00:35:16,920
JEAN-CHRISTOPHE: Oh, my God.
792
00:35:16,920 --> 00:35:20,080
Your pastie, crispy,
not too much sugar.
793
00:35:20,080 --> 00:35:22,120
Your ice-cream, fabulous.
794
00:35:22,120 --> 00:35:23,840
You can get the cardamom.
795
00:35:23,840 --> 00:35:26,480
I mean,
everything is just a delight.
796
00:35:26,480 --> 00:35:28,840
And your touch of
presentation, fabulous.
797
00:35:30,480 --> 00:35:32,320
That IS a show stopper.
798
00:35:32,320 --> 00:35:33,360
Thank you.
799
00:35:34,920 --> 00:35:36,760
You and everyone else cooking
800
00:35:36,760 --> 00:35:39,400
is making it really,
really, really hard
801
00:35:39,400 --> 00:35:41,880
to see where they're going.
802
00:35:41,880 --> 00:35:43,080
Nice work, Leqaa.
803
00:35:43,080 --> 00:35:44,880
(CHEERING, APPLAUSE)
804
00:35:44,880 --> 00:35:48,240
I am feeling so happy, so proud.
805
00:35:48,240 --> 00:35:51,760
And it makes me want to
stay here even more.
806
00:35:51,760 --> 00:35:54,360
Tim, we'd like to
taste your dish next.
807
00:35:54,360 --> 00:35:57,960
I've made Tim's rustic
baked raspberry cheesecake.
808
00:35:57,960 --> 00:35:59,800
It is incredibly light.
809
00:35:59,800 --> 00:36:01,600
I think it's
a really good effort.
810
00:36:01,600 --> 00:36:03,040
But I don't think you
needed these.
811
00:36:03,040 --> 00:36:04,760
(GUFFAWS)
812
00:36:04,760 --> 00:36:06,240
(ALL LAUGH)
813
00:36:06,240 --> 00:36:07,600
JEAN-CHRISTOPHE: Aimee.
814
00:36:07,600 --> 00:36:10,760
This is a white chocolate
and olive oil pannacotta
815
00:36:10,760 --> 00:36:13,640
with red wine poached pears.
816
00:36:13,640 --> 00:36:15,520
I just want to do this.
Wow, look at that.
817
00:36:15,520 --> 00:36:17,360
ANDY: Yes.
(ALL EXCLAIM)
818
00:36:19,160 --> 00:36:21,960
(LAUGHTER)
819
00:36:21,960 --> 00:36:26,240
JEAN-CHRISTOPHE: Aimee,
this is a darn good pannacotta.
820
00:36:26,240 --> 00:36:27,440
It is perfect.
821
00:36:30,040 --> 00:36:31,760
ANDY: Ami.
822
00:36:31,760 --> 00:36:35,440
AMI: This is a burnt butter
chicken with a smoky ghee naan,
823
00:36:35,440 --> 00:36:36,960
and some pickled onions
on the side.
824
00:36:36,960 --> 00:36:40,240
The first few times I made it,
my dad was just, "Wow."
825
00:36:40,240 --> 00:36:43,920
Ami, ethnic dads are
the toughest.
826
00:36:43,920 --> 00:36:45,240
(LAUGHS)
827
00:36:45,240 --> 00:36:48,240
And I can see why he's really
proud of you for this.
828
00:36:48,240 --> 00:36:49,680
It's absolutely delicious.
829
00:36:49,680 --> 00:36:51,280
So, well done.
Thank you.
830
00:36:51,280 --> 00:36:52,720
ANDY: Shweta!
831
00:36:52,720 --> 00:36:55,960
(ALL EXCLAIM)
832
00:36:55,960 --> 00:36:57,440
Stop the show.
833
00:36:58,880 --> 00:37:01,880
So, I've made a
malvani-style fish fry.
834
00:37:01,880 --> 00:37:03,640
JEAN-CHRISTOPHE: I think
your fish has been
835
00:37:03,640 --> 00:37:06,920
deep-fried superbly
without losing the colours.
836
00:37:06,920 --> 00:37:08,120
It's perfect.
837
00:37:10,120 --> 00:37:11,960
Jess, come on down.
838
00:37:11,960 --> 00:37:16,080
JESS: I've made lemon meringue
tarts that are gluten free.
839
00:37:16,080 --> 00:37:17,680
SOFIA: There's one extra.
Do you want it?
840
00:37:17,680 --> 00:37:19,560
POH: Yeah, come and taste.
Come and taste.
841
00:37:19,560 --> 00:37:20,600
Thank you.
842
00:37:22,000 --> 00:37:23,400
Oh.
843
00:37:25,080 --> 00:37:26,360
Oh, wow!
844
00:37:26,360 --> 00:37:30,680
Yeah.
(LAUGHTER)
845
00:37:30,680 --> 00:37:32,760
You go in. You go in.
You go there!
846
00:37:32,760 --> 00:37:36,000
(LAUGHTER, APPLAUSE)
847
00:37:36,000 --> 00:37:38,600
How is it?
What do you think?
848
00:37:38,600 --> 00:37:39,760
Whoa!
849
00:37:41,040 --> 00:37:42,560
Flavour bomb.
850
00:37:42,560 --> 00:37:46,640
(LAUGHTER)
851
00:37:46,640 --> 00:37:48,280
I thought they were
really delicious.
852
00:37:48,280 --> 00:37:50,240
I think the pastry is epic.
853
00:37:50,240 --> 00:37:52,720
You do not notice
that it's gluten free.
854
00:37:52,720 --> 00:37:54,240
Maybe I would have liked
to see, like, a...
855
00:37:54,240 --> 00:37:55,720
A big one?
Oh, man!
856
00:37:55,720 --> 00:37:57,920
Like, real-deal, plate-size
version of that.
857
00:37:57,920 --> 00:37:58,920
But I think you're still
858
00:37:58,920 --> 00:38:00,320
definitely gonna be
in the mix for sure.
859
00:38:00,320 --> 00:38:01,880
SOFIA: Jonotan.
860
00:38:01,880 --> 00:38:04,520
I made for you today,
sopes de carnitas.
861
00:38:05,880 --> 00:38:08,840
These sopes, I didn't have any
of these when I was in Mexico.
862
00:38:08,840 --> 00:38:10,960
I love them so much.
863
00:38:10,960 --> 00:38:12,880
Even the fact
that they're two colours,
864
00:38:12,880 --> 00:38:14,280
you're engaged straightaway.
865
00:38:14,280 --> 00:38:15,800
You want to know
what they taste like.
866
00:38:15,800 --> 00:38:18,440
I think you've done
such a wonderful job.
867
00:38:18,440 --> 00:38:19,440
Thank you.
868
00:38:19,440 --> 00:38:22,000
ANDY: I loved everything about
it. That is a legit feast.
869
00:38:22,000 --> 00:38:23,920
Well played.
Thank you. Thank you.
870
00:38:23,920 --> 00:38:26,840
(CHEERING)
871
00:38:30,240 --> 00:38:32,520
Petro. Come on, mate.
872
00:38:32,520 --> 00:38:35,080
Let's go, Petro! Let's go!
873
00:38:35,080 --> 00:38:38,800
There's been so many amazing
dishes and only four spots.
874
00:38:38,800 --> 00:38:40,840
But I want to walk out
of this kitchen today
875
00:38:40,840 --> 00:38:43,160
with a white apron so, so badly.
876
00:38:45,400 --> 00:38:47,840
SOFIA: Nothing burnt.
Nothing burnt.
877
00:38:47,840 --> 00:38:49,920
(VOICEOVER) I just hope
I've done enough.
878
00:39:05,520 --> 00:39:08,240
JEAN-CHRISTOPHE: Petro, they
look very picturesque.
879
00:39:08,240 --> 00:39:09,480
Yeah. Thank you.
880
00:39:15,120 --> 00:39:18,040
Oh, my God, I wanna eat
that right now.
881
00:39:18,040 --> 00:39:19,720
Tell us, what is your dish?
882
00:39:23,280 --> 00:39:26,880
I made a prawn bisque fettuccine
883
00:39:26,880 --> 00:39:30,560
with citrus prawns
and a tarragon oil.
884
00:39:30,560 --> 00:39:32,120
OK, let's have a taste.
885
00:39:48,400 --> 00:39:50,360
Petro, come here.
886
00:39:56,360 --> 00:39:58,160
This is a bloody good bisque!
887
00:39:58,160 --> 00:40:00,160
(CHEERING)
Oh, my God.
888
00:40:00,160 --> 00:40:02,080
Yeah, Petro!
889
00:40:02,080 --> 00:40:05,520
(CHEERING CONTINUES)
890
00:40:05,520 --> 00:40:07,240
Whoo!
891
00:40:07,240 --> 00:40:08,880
Unbelievable.
892
00:40:14,520 --> 00:40:17,400
Petro, what I like very much,
the way you took time
893
00:40:17,400 --> 00:40:20,280
to make the reduction
to make your soup.
894
00:40:20,280 --> 00:40:23,120
The right amount of white wine.
895
00:40:23,120 --> 00:40:25,440
You can get the effect of
the prawn heads.
896
00:40:25,440 --> 00:40:26,640
I can go on and on and on,
897
00:40:26,640 --> 00:40:28,760
but, basically speaking,
this is perfect.
898
00:40:28,760 --> 00:40:30,040
Well done.
899
00:40:30,040 --> 00:40:31,200
Excellent.
Thank you.
900
00:40:31,200 --> 00:40:33,080
Wow.
901
00:40:33,080 --> 00:40:35,520
Well played. It is delicious.
Thank you.
902
00:40:35,520 --> 00:40:38,240
Is it a apron-worthy?
We'll find out.
903
00:40:38,240 --> 00:40:39,920
You gotta risk it
for the bisque-it.
904
00:40:39,920 --> 00:40:41,640
(LAUGHTER)
905
00:40:41,640 --> 00:40:43,400
On that note, get out of here!
906
00:40:44,920 --> 00:40:47,800
Yeah, Petro!
907
00:40:47,800 --> 00:40:50,360
Oh, my God, he's
such a cute dork.
908
00:40:50,360 --> 00:40:53,000
Oh, my God, that's nuts.
909
00:40:53,000 --> 00:40:56,480
OK. Lucy, it's your time.
910
00:40:56,480 --> 00:40:59,560
(ALL CHEER)
Go, Lucy!
911
00:40:59,560 --> 00:41:01,760
I'm definitely worried
because everyone else
912
00:41:01,760 --> 00:41:03,160
was just going for it.
913
00:41:03,160 --> 00:41:05,760
(ALL SHOUT ENCOURAGEMENT)
914
00:41:05,760 --> 00:41:08,880
I've just got three
choux buns on my plate,
915
00:41:08,880 --> 00:41:12,040
so I'm wondering,
is this dish a show stopper?
916
00:41:14,080 --> 00:41:15,520
SOFIA: Ooh-la-la.
JEAN-CHRISTOPHE: Wow.
917
00:41:16,760 --> 00:41:20,240
This is my choux au craquelin
with Earl Grey creme pat,
918
00:41:20,240 --> 00:41:22,880
vanilla Chantilly,
and raspberry compote.
919
00:41:22,880 --> 00:41:24,880
Yeah, I wanna know
what's inside.
920
00:41:29,640 --> 00:41:30,880
Come on.
921
00:41:34,800 --> 00:41:36,120
Whoa!
922
00:41:36,120 --> 00:41:39,000
That is filled to the hilt.
Ha-ha!
923
00:41:39,000 --> 00:41:40,000
This way.
924
00:41:40,000 --> 00:41:43,880
(CHEERING)
925
00:41:43,880 --> 00:41:45,720
It's like when you can't
fit anything else
926
00:41:45,720 --> 00:41:48,760
in your suitcase and
you're, like, jumping on it.
927
00:41:48,760 --> 00:41:50,720
JEAN-CHRISTOPHE: This is unreal.
928
00:41:50,720 --> 00:41:51,720
Wow.
929
00:42:07,960 --> 00:42:09,200
Lucy...
930
00:42:11,440 --> 00:42:13,120
..they are terrific.
931
00:42:13,120 --> 00:42:14,800
Oh, thank you.
932
00:42:17,280 --> 00:42:20,120
The choux is just so thin
and perfect.
933
00:42:21,200 --> 00:42:28,120
Taking so well your fantastic
Earl Grey creme pat.
934
00:42:29,760 --> 00:42:32,440
Wow! Lucy's back.
935
00:42:32,440 --> 00:42:34,440
You are definitely going to be
in the conversation.
936
00:42:34,440 --> 00:42:36,240
There might be a few of you,
but Lucy's one of them.
937
00:42:36,240 --> 00:42:37,520
Well done.
Thank you.
938
00:42:37,520 --> 00:42:38,640
(CHEERING)
939
00:42:38,640 --> 00:42:40,520
Lucy! Lucy!
940
00:42:40,520 --> 00:42:42,560
Did you have one?
Did you taste it?
941
00:42:42,560 --> 00:42:44,480
Take it all with your friends
over there.
942
00:42:44,480 --> 00:42:46,720
I'll share it.
(ALL LAUGH)
943
00:42:46,720 --> 00:42:49,000
I'll be your friend.
Up here! Up here!
944
00:42:49,000 --> 00:42:52,200
(ALL SHOUT AND LAUGH)
945
00:42:54,680 --> 00:42:55,760
Anyone?
946
00:42:55,760 --> 00:42:57,760
Oh, I'll hold one for you.
947
00:42:57,760 --> 00:43:00,320
I'll...
(ALL LAUGH)
948
00:43:01,840 --> 00:43:02,880
Navarone.
949
00:43:02,880 --> 00:43:04,760
(APPLAUSE)
950
00:43:04,760 --> 00:43:06,040
I've cooked for you khinkali.
951
00:43:06,040 --> 00:43:07,840
They're a Georgian
soup dumpling.
952
00:43:07,840 --> 00:43:10,200
And then the green sauce
is green garlic,
953
00:43:10,200 --> 00:43:12,320
a little bit of chilli,
black pepper.
954
00:43:12,320 --> 00:43:13,680
SOFIA: Look, it's delicious.
955
00:43:13,680 --> 00:43:16,720
I love those big Eastern
European flavours.
956
00:43:16,720 --> 00:43:20,480
I'm wondering, though, is it
enough of a show stopper
957
00:43:20,480 --> 00:43:22,200
to get you one of those
four aprons?
958
00:43:24,000 --> 00:43:26,320
Bring us a show stopper, Mena!
959
00:43:26,320 --> 00:43:30,000
So, it's a blue spirulina
and coconut parfait,
960
00:43:30,000 --> 00:43:32,400
a chocolate and mint crumble,
961
00:43:32,400 --> 00:43:35,280
a macadamia tuile, matcha moss,
962
00:43:35,280 --> 00:43:38,200
blueberry compote,
and some dark chocolate twigs.
963
00:43:38,200 --> 00:43:40,360
Mena, you've pulled off
the individual
964
00:43:40,360 --> 00:43:42,280
components in this dish
really well,
965
00:43:42,280 --> 00:43:45,800
but you've paired together
slightly too many flavours.
966
00:43:47,640 --> 00:43:49,080
Brittany.
967
00:43:49,080 --> 00:43:52,520
So, I have made steamed
Cantonese barramundi,
968
00:43:52,520 --> 00:43:55,880
and I have re-created it to
make a healthier version.
969
00:43:55,880 --> 00:43:58,160
Brittany, I grew up
eating Cantonese fish...
970
00:43:58,160 --> 00:43:59,160
Yes.
971
00:43:59,160 --> 00:44:01,360
..and you've steamed it
to perfection.
972
00:44:01,360 --> 00:44:03,600
But when you deconstruct a dish,
973
00:44:03,600 --> 00:44:05,880
it has to be better
than the original.
974
00:44:05,880 --> 00:44:08,520
ANDY: Thanks, Brittany.
(CHEERING, APPLAUSE)
975
00:44:08,520 --> 00:44:10,200
Next up, Andrew.
976
00:44:11,520 --> 00:44:13,960
I've made nori and seaweed
soba noodles
977
00:44:13,960 --> 00:44:18,080
with pork, morel mushrooms,
with kombu butter.
978
00:44:18,080 --> 00:44:19,840
POH: I really loved
all the elements.
979
00:44:19,840 --> 00:44:23,240
My only one criticism
was actually the noodle.
980
00:44:23,240 --> 00:44:25,400
I don't think they're
cooked enough.
981
00:44:25,400 --> 00:44:26,600
Right.
982
00:44:27,720 --> 00:44:29,640
ANDY: Jake!
(CHEERING, APPLAUSE)
983
00:44:29,640 --> 00:44:31,000
What's going on here?
984
00:44:31,000 --> 00:44:34,560
It is a fennel som tum
with tamarind,
985
00:44:34,560 --> 00:44:36,800
chilli and lime caramel,
and fried chicken.
986
00:44:38,880 --> 00:44:40,320
I got bad news.
987
00:44:40,320 --> 00:44:41,880
Mmm.
988
00:44:41,880 --> 00:44:43,440
The chicken's under, mate.
Yeah.
989
00:44:45,160 --> 00:44:47,280
Mate, I'm devo for you
because, like,
990
00:44:47,280 --> 00:44:48,960
the look, the smell...
991
00:44:48,960 --> 00:44:52,600
I'm sorry, but raw chicken,
we can't really taste the dish.
992
00:44:54,280 --> 00:44:55,600
Please, Luke.
993
00:44:55,600 --> 00:44:57,960
(CHEERING, APPLAUSE)
994
00:44:57,960 --> 00:44:59,760
LUKE: This competition,
it's really tough,
995
00:44:59,760 --> 00:45:02,680
and some little mistakes
may have cost some other people.
996
00:45:02,680 --> 00:45:06,520
And for me, this cook was
just absolute chaos.
997
00:45:08,080 --> 00:45:11,320
So, until the judges cut open
that bombe Alaska,
998
00:45:11,320 --> 00:45:13,760
I have no idea what
the inside looks like.
999
00:45:13,760 --> 00:45:15,760
It could be a complete disaster.
1000
00:45:28,600 --> 00:45:30,640
Luke, what have you made?
1001
00:45:32,160 --> 00:45:34,320
Uh, it's a bombe Alaska.
1002
00:45:36,240 --> 00:45:39,280
This is a bit of a risk, no,
surely? On a day like today?
1003
00:45:39,280 --> 00:45:40,880
100%.
1004
00:45:42,600 --> 00:45:43,880
Can I just tell you...
1005
00:45:45,360 --> 00:45:46,920
..I wouldn't have done it.
1006
00:45:46,920 --> 00:45:48,560
ANDY: Yeah! No chance.
1007
00:45:48,560 --> 00:45:50,880
It's insane.
1008
00:45:51,920 --> 00:45:54,040
Dude, he was working
like a madman.
1009
00:45:54,040 --> 00:45:56,120
OK, come over here
and do the trick.
1010
00:46:03,520 --> 00:46:04,720
Easy there.
1011
00:46:06,920 --> 00:46:09,040
(VOICEOVER) I'm very nervous.
1012
00:46:09,040 --> 00:46:11,360
I have no idea
what the inside looks like.
1013
00:46:13,440 --> 00:46:15,400
And I'm just praying that
it just holds together.
1014
00:46:20,160 --> 00:46:23,040
Well, we cannot wait
to taste it.
1015
00:46:34,280 --> 00:46:37,280
(ALL EXCLAIM)
JEAN-CHRISTOPHE: Look at this!
1016
00:46:38,840 --> 00:46:41,320
(CHEERING)
Come on!
1017
00:46:48,640 --> 00:46:50,600
I cannot believe this.
1018
00:46:50,600 --> 00:46:54,120
Even just the colours,
it's so appetising.
1019
00:46:54,120 --> 00:46:56,400
(ANDY EXCLAIMS)
Does it taste good?
1020
00:47:16,280 --> 00:47:17,840
POH: Luke...
1021
00:47:18,960 --> 00:47:23,520
..I cannot believe that
you have made every element
1022
00:47:23,520 --> 00:47:25,120
that you said you would make,
1023
00:47:25,120 --> 00:47:29,080
but every element is delicious
and really delicate.
1024
00:47:30,480 --> 00:47:32,040
So, the flavour combination,
1025
00:47:32,040 --> 00:47:34,480
you've been so subtle with the
way you've used the lavender,
1026
00:47:34,480 --> 00:47:36,760
because that can be a very
overpowering flavour,
1027
00:47:36,760 --> 00:47:39,160
and honey, as well, can
be very overpowering.
1028
00:47:39,160 --> 00:47:41,680
But holy cow,
1029
00:47:41,680 --> 00:47:44,240
I... (GASPS)
1030
00:47:44,240 --> 00:47:46,800
She wrote you off, by the way.
I'm gonna dob her in.
1031
00:47:46,800 --> 00:47:50,040
She came up the front
and she was like, "No chance."
1032
00:47:50,040 --> 00:47:51,800
She told me to my face.
Oh, yes!
1033
00:47:51,800 --> 00:47:54,080
I'm like... You've got this,
like, very, um,
1034
00:47:54,080 --> 00:47:55,880
strong larrikin vibe about you,
1035
00:47:55,880 --> 00:47:58,360
and it just made me
go completely ageist.
1036
00:47:58,360 --> 00:48:01,720
And I'm like, "This guy
is clowning around, OK?
1037
00:48:01,720 --> 00:48:04,120
"He is not going to make
a bombe Alaska."
1038
00:48:04,120 --> 00:48:06,440
Bloody hell, dude.
Props to you.
1039
00:48:06,440 --> 00:48:08,400
Thanks, Poh.
1040
00:48:08,400 --> 00:48:09,960
Yes.
1041
00:48:09,960 --> 00:48:11,320
You know when you're young,
1042
00:48:11,320 --> 00:48:13,640
like, and you used to do
dumb things?
1043
00:48:13,640 --> 00:48:15,480
(ALL LAUGH)
1044
00:48:15,480 --> 00:48:17,000
That was you doing that.
1045
00:48:17,000 --> 00:48:18,160
(LAUGHTER)
1046
00:48:18,160 --> 00:48:19,200
You're fearless.
1047
00:48:19,200 --> 00:48:21,880
And you've probably got that
right amount of confidence,
1048
00:48:21,880 --> 00:48:25,480
fearlessness and a little
bit of naivety to, like,
1049
00:48:25,480 --> 00:48:27,640
really do some good things
in here.
1050
00:48:27,640 --> 00:48:28,640
That was amazing.
1051
00:48:28,640 --> 00:48:31,080
(CHEERING)
1052
00:48:36,680 --> 00:48:40,120
Everything was so well done.
So well done.
1053
00:48:40,120 --> 00:48:42,560
You bloody did it!
(BOTH LAUGH)
1054
00:48:48,560 --> 00:48:53,200
We asked you to cook us
your show-stopper dish.
1055
00:48:53,200 --> 00:48:58,200
And believe me when I say, this
was a very, very tough decision.
1056
00:49:00,960 --> 00:49:02,680
If we call your name out,
1057
00:49:02,680 --> 00:49:05,000
please come up to
claim your apron
1058
00:49:05,000 --> 00:49:07,920
and join the others
in the top 24.
1059
00:49:09,600 --> 00:49:10,880
Against all odds...
1060
00:49:12,360 --> 00:49:15,440
..this dish blew our minds...
1061
00:49:16,560 --> 00:49:20,520
..and its maker pulled it off
like a pro.
1062
00:49:20,520 --> 00:49:24,000
Take this apron and own it,
1063
00:49:24,000 --> 00:49:25,240
Luke!
1064
00:49:25,240 --> 00:49:28,800
(CHEERING, APPLAUSE)
1065
00:49:30,680 --> 00:49:33,360
Yes! Got an apron.
1066
00:49:33,360 --> 00:49:35,600
I did what I came out
here to do,
1067
00:49:35,600 --> 00:49:38,680
and I'm just gonna take this
competition by the horns
1068
00:49:38,680 --> 00:49:40,240
and see how far I can go.
1069
00:49:42,680 --> 00:49:43,760
JEAN-CHRISTOPHE: Right...
1070
00:49:45,320 --> 00:49:49,160
..the next one took me
back to Paris...
1071
00:49:54,080 --> 00:49:56,160
..with the perfect bite.
1072
00:49:57,720 --> 00:50:00,160
Welcome to MasterChef,
1073
00:50:00,160 --> 00:50:01,600
Lucy!
1074
00:50:01,600 --> 00:50:05,240
(CHEERING, APPLAUSE)
1075
00:50:08,160 --> 00:50:10,520
ANDY: Lucy to the top 24,
everybody!
1076
00:50:14,560 --> 00:50:16,720
Big dream, big dish.
1077
00:50:21,360 --> 00:50:23,440
This apron is yours...
1078
00:50:26,160 --> 00:50:27,720
..Grace!
1079
00:50:27,720 --> 00:50:30,440
(CHEERING, APPLAUSE)
1080
00:50:32,200 --> 00:50:33,320
Yeah, well done.
1081
00:50:35,560 --> 00:50:37,760
Grace into the top 24!
1082
00:50:39,840 --> 00:50:41,960
Don't knock over the trophy.
(LAUGHS)
1083
00:50:47,960 --> 00:50:51,560
POH: This final apron
was the toughest.
1084
00:50:54,560 --> 00:50:55,720
But ultimately,
1085
00:50:55,720 --> 00:51:00,000
it's going to somebody who
blew us away with flavour.
1086
00:51:00,000 --> 00:51:02,000
I'm so glad you took a risk...
1087
00:51:07,120 --> 00:51:09,400
..with the bisque, Petro!
1088
00:51:09,400 --> 00:51:12,480
(CHEERING, APPLAUSE)
1089
00:51:19,520 --> 00:51:22,000
You must be very pleased.
Thank you so much.
1090
00:51:30,320 --> 00:51:32,480
To everyone else,
1091
00:51:32,480 --> 00:51:35,040
we hope that cooking
in the MasterChef kitchen
1092
00:51:35,040 --> 00:51:40,560
has inspired you even more to
keep chasing your food dreams.
1093
00:51:40,560 --> 00:51:43,160
We want to thank you guys
so much.
1094
00:51:43,160 --> 00:51:44,360
JEAN-CHRISTOPHE: Yeah.
1095
00:51:44,360 --> 00:51:47,880
But for now,
it's time to say goodbye.
1096
00:51:47,880 --> 00:51:49,640
Goodbye.
SOFIA: Thank you, guys!
1097
00:51:49,640 --> 00:51:51,520
Thank you, everybody!
Thank you, guys.
1098
00:51:51,520 --> 00:51:53,320
LEQAA: I am so proud of myself.
1099
00:51:53,320 --> 00:51:55,400
It was a hell of a journey.
1100
00:51:55,400 --> 00:51:57,080
So I'm gonna go home
1101
00:51:57,080 --> 00:51:59,320
and I'm gonna focus on
my passion.
1102
00:51:59,320 --> 00:52:02,080
'cause excuses are everywhere.
1103
00:52:02,080 --> 00:52:05,000
Give it up for everybody!
1104
00:52:05,000 --> 00:52:07,760
(ALL CHEER AND APPLAUD)
1105
00:52:11,120 --> 00:52:17,240
Guys, you're in the top 24
of MasterChef 2026!
1106
00:52:17,240 --> 00:52:21,520
(ALL CHEER AND LAUGH)
1107
00:52:25,840 --> 00:52:28,560
ANNOUNCER: Sunday night,
it's a mystery box
1108
00:52:28,560 --> 00:52:31,520
from a true-blue superstar.
1109
00:52:31,520 --> 00:52:34,120
Give it up for
Jane and Jimmy Barnes!
1110
00:52:34,120 --> 00:52:35,720
(CHEERING)
1111
00:52:35,720 --> 00:52:38,960
Oh, my God. I am
such a massive fan.
1112
00:52:38,960 --> 00:52:42,160
Not in my wildest dreams
did I ever think
1113
00:52:42,160 --> 00:52:44,880
I would be cooking
for Jimmy and Jane Barnes.
1114
00:52:44,880 --> 00:52:50,800
But watch out because he's
become a true-blue foodie.
1115
00:52:50,800 --> 00:52:53,440
Jimmy Barnes has a little
surprise for you all.
1116
00:52:53,440 --> 00:52:55,320
Uh-oh.
1117
00:52:55,320 --> 00:52:59,160
If you use this in your dish,
you'll get an extra 15 minutes.
1118
00:52:59,160 --> 00:53:00,440
(ALL EXCLAIM)
1119
00:53:01,640 --> 00:53:03,280
Oh, my God!
1120
00:53:03,280 --> 00:53:04,360
What is that?!
1121
00:53:09,240 --> 00:53:11,240
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