All language subtitles for Masterchef Australia - S18E60 (correct)

MasterChef Australia is

definitely the best cooking
competition in the world.

We take raw talent
and we transform them

into superstars of the kitchen.

Our final two have learnt

to harness
their natural ability.

Every skill learned...

Are you ready?!

..every risk taken...

Yeah, Vinnie!

..every dish cooked...
Come on, Petro!

..has led them here...

..to the MasterChef 2026
grand finale.

Petro's walked away

from his family
accounting business

to follow a dream,

but it took him a while
to find his feet.

It's burnt
and it's quite bitter.

Your clafoutis just wasn't
cooked.

I don't know
whether this is enough.

Unfortunate.
Just keep on going. Yeah?

But once he did, he was off.

Oh!

When he made that
tonka bean tart in sweet week,

we all knew
he had something special.

Petro...

..you don't know
how good you are.

I don't think
I've ever come across someone

so naturally gifted
with flavour.

It took me three years
to perfect the dish

but it took you an hour,
so well done.

It just shows me that your
palate is completely on fire.

His super power is his deep
understanding of flavours...

Mate, I'm calling it now.
That's dish of the day.

Oh, my God!

..and incredible palate.

You are absolutely going places
in this competition

if you continue to cook food
like that.

He is a wizard.

When Petro is at his best,
he is unstoppable,

and he wants his name
on that trophy.

Vinnie has a big heart

and wears his Italian heritage
on his sleeve.

I hope you can taste
each individual part

and see the love.

I can't believe we gave him

an instant apron
off the back of a panini.

And then we saw Vinnie go
from strength to strength.

You're really moving
in the right direction.

You're taking
what's true to you,

which is your Italian heritage,

and just flipping it
on its head.

That's what excites me
about you.

We realised
that Vinnie was a force

to be reckoned with
when he won an immunity pin.

Completely flab-ber-gasted.

Congratulations!

But...

..he's been up, down, sideways.

It's not
what I imagined it to be.

We get
where you were going.

You just didn't
quite make it there.

You OK?
No.

I feel like I let down myself.

I don't know
where this leaves you, mate.

But being
in the most eliminations,

he has learnt so much.

Get started.
You've just put your stamp

on this competition.

I feel like Vinnie's food
has always been

a little rough around the edges,

but it's always got soul,
it's always got flavour,

it's always got a depth to it,

which is why he could
win this thing.

Petro v Vinnie.

What a grand finale match-up.

Can you believe it?
No. Let's do it.

Let's go.

There they are! Look at you two.

I could not be prouder to say

welcome to the grand finale
of MasterChef 2026!

Tonight, one of you will claim

the MasterChef title...

..have your name carved
into that trophy...

..and take home

a whopping $250,000.

That's crazy.

Petro, from walking away
from your job

to getting a white apron,
how does it feel now

to be standing here
in front of that trophy?

It feels surreal.

It really has felt like
a very transformative...

..time.

The moment I walked
through these MasterChef doors,

I just realised that this is
where I'm meant to be,

and I've been
in the wrong profession

for a long, long time now.

Vinnie,

can you believe it?

Not at all. No, not at all.

You know, I came in
with that little dream

of a humble little panini shop,

and now I think it's grown
a lot more since then.

Everything that I've learned
has brought me here,

and I feel like, you know,

what a man to be
standing next to doing it.

And we're just, like,
such good mates

and representing
the ethnic community.

Yeah.

I'm so proud of you guys.

Oh!

I always feel all the feels
in the finals

because it completely
transports me

to when I was once
standing there but with Julie.

And it's been not only amazing

to watch you grow as cooks,

but to watch your mateship -

the way you've supported
each other through this.

Um...

Sorry.
Aw!

And I also really want you

to just take moments during
the day to just soak it all in.

You are in a room full of
people

that adore you
and want you to succeed today.

It has been a privilege...

..to see you both grow

to the people standing
on the front of us.

But you would not be
standing there

without some very important
people behind you.

Please welcome your loved ones!

How are you?

Welcome.
Hi, everyone.

I think this is the biggest
family gathering

we've had, guys.

True to your Greek and Italian
roots!

So, this is my Nonno Vincenzo,
who I'm named after.

This is my Nonna Pina.

This is my dad, Ange.

This is my girlfriend, Bridge.

My brother Alexander.

And this is my mum, Trish.
Hi.

I've got my godfather, Theo,

my brother-in-law Nick,
my dad, Gus,

my mum, Georgia,
and my sister Sophia.

Great name.

Great name!

Georgia, can you believe this?

Petro is standing here in
the grand finale of MasterChef.

Yeah. I can't believe it!

We've watched MasterChef
from day one, really,

when they were young.

He's always been in the
kitchen, always cooking,

and, yeah,
he's just determined.

When he puts his mind
to something,

he'll carry it through.

Yeah, we've
definitely seen that.

We've definitely seen that.

Gus, when Petro stepped away
from the family business -

and I want
an honest answer here -

how did that make you feel?

I was happy for him...

I said, "Honest!"

No, I'm very excited. You know,
it's been a dream for him.

I've kept the desk there
in case.

If the desk has a hibachi on
it, then maybe we'll talk.

We'll wait and see.

Ange, how proud are you
of Vinnie?

Oh!

Very, extremely.
I've got no words to even say.

I don't even know what to say.

I knew he was going to get far

and I knew
that he had it in him, so...

Mate, I must have taught you
a lot of shit.

Nonno, have you tasted
much of Vinnie's cooking?

Is he a good cook?

I don't know.

That's a...
That's a standard response.

Standard.

I have nothing

but the utmost appreciation
for my family.

My dad, Ange, he's a chef.

And growing up watching him
as a kid

has definitely inspired me
to cook.

He's been very supportive
of me coming onto MasterChef

and just living out my dream.

So I really want to make my dad
so proud today.

Today, you will have to master

two of the most iconic
MasterChef challenges there are.

So, get ready,

because round one is a...

..mystery box!

Oh!

That's the nicest mystery box
I think we've had.

That is an admirable
mystery box!

But this isn't just
any old mystery box...

..this is a superstar
mystery box.

Oh!

Inside are ingredients
from the superstars

who have graced our kitchen
this season.

Let's have a look, shall we?

Oh!

Ho-ho!

Wow. OK.

So, we have flathead
a la Josh Niland,

dry-aged duck breast
on the crown,

thanks to Chef Dobbers
and Matt Sinclair,

some Jerusalem artichoke

from the Duchess of Sussex,
Meghan Markle.

Who could forget
the cavolo nero?

Thanks to Jimmy and Jane
Barnes.

A Maggie Beer staple -
fresh sage,

brown onion
from Chef Sanjeev Kapoor,

lemon from our fave -
Jess Lemon,

Marion Grasby's pick -
Sichuan peppercorns,

ooray plum -
a favourite of Robert Irwin's,

chocolate thanks to the
chocky master Kirsten Tibballs,

and finally, some black garlic
from Miss Sarah Todd.

Ooh.

What a box.
Wow.

Boys, it is time to lock in,

because you've got 75 minutes

to create a dish
using one or more

of these superstar ingredients.

The pantry and the garden -
they are closed.

And, as always,

you'll have access
to your under-bench staples,

with a few extra eggs
chucked in,

courtesy of our friend
Andy Cooks.

Couldn't forget about him.

Each of us will score a dish
out of ten.

So, in round one, there are
a total of 40 points

up for grabs.

Come on, gantry, are you ready?

Are you ready?

Yes!
Yes!

Your time starts...

..now!

Go, Petro! Go! Come on.

Absolutely crazy to be cooking
here in the grand finale.

I cannot believe it.

So, in round one,
I could do a beautiful protein,

but there's a lot on the line
and Vinnie's such a good cook.

So I need to make
a strategic decision

to stand out and do something
that Vinnie's not going to do

to give myself
the best chance to win today.

Hello, Petro.
Hello. How are you guys?

So, from the smell
and from the ingredients,

I'm thinking
you're making a dessert.

Yes, I'm doing a tart.

And I'm doing a Sichuan caramel
with chocolate creme diplomat.

And I'm going to incorporate
some lemon zest somewhere.

Yep.
I might try doing

some fried artichoke...

OK.
..crisps on top.

I really like
the flavour combination.

I love it.
It's just how you control

the balance of all that.
Yes.

Good luck, Petro.
Thank you.

I feel like making a dessert
today plays to my strengths...

..and I'm able to incorporate

a really sophisticated flavour
combination within that.

The challenge will be
getting the balance right.

But if I pull this off,

it's going to set me up
really well for round two.

-Nice.
-Noice.

Looks beautiful, Petro.

I could smell the Sichuan.
Yum!

Alright.
You alright, Petro?

Yeah, mate. And you?
Yeah.

Petro is a very, very good
cook.

He's going to be really,
really tough to beat.

And he's going to put up
a big fight.

So, I'm choosing to cook
with the duck today

because I want to do something

that's a little bit
more elevated.

Dry-aged duck,
roasted on the crown,

it's a really,
really great cut.

And it's also a really
cheffy way to present duck.

I feel like, to get through

this grand finale
and win this competition,

I'm going to need to draw

on absolutely everything
I've learned

and make a really nice
fine-dining plate of food.

Vinnie!
Hello, Vinnie.

Hello. Hello.
Talk to us. What are you making?

So, I'm gonna do
some duck breast.

I'm gonna roast it on the
crown. So I got that straight in.

And then I'm gonna make a glaze
with it.

I want it to be like a kind
of spicy and sweet glaze.

So it's going to have
the Sichuan peppercorns

and a little bit
of Davidson plums,

so it's going to be
a bit acidic.

Gonna do some crispy Jerusalem
artichoke skins as well,

because they're yum.

And Jerusalem artichoke gratin.

I'm going to have a sage oil,
which is also going to have

a bit of colour
and a bit more warmth.

So you've gone, "How am I going
to take this to another level?"

Because that's what you need
to do to outdo Petro. Yeah?

Yeah. And that's why I thought,

"Let's do something
with a little bit

"more technique
and a little bit more finesse."

Show us what you got, Vinnie.
Thank you.

I want to show
a little bit more technique

and a little bit more growth
by not just using things

like Jerusalem artichokes
as a puree

and turning that into something
a bit more cheffy,

like a gratin,

using it in a way
that is a bit unexpected

and can add a lot of textures
to a dish.

The grand finale is here!

Only greatness
is going to cut it.

You've got one hour to go.

Come on, come on!

Here we go.
MasterChef grand finale.

This is a momentous occasion.

Vinnie is taking on this
grand finale mindset,

so he was drawn to the duck,
instantly.

He's going to put this sweet,
spicy glaze

over the top
with the ooray plum

and was thinly slicing
the Jerusalem artichokes.

And he's making a...
What do you call it?

He's like, yeah,
he's basically making a gratin.

I feel like, with Vinnie,

he's grappling so hard to try
and show technique

and I just don't want to lose
what he's good at,

which is doing the simple things

better than anyone
in this kitchen.

Yeah, yeah. We've just
gone to visit Petro.

What's he got?
A tart.

Have we got some
Petro-esque fillings?

Very much so.
Has he funked it up a bit?

Very much so. So he's doing
a Szechuan caramel.

Oh.
A chocolate cream...

..diplomat?
Diplomat.

And he's thinking of frying
up some artichoke.

Oh, yeah.
That's smart.

Does that not sound like
the best tart

you've actually
put in your mouth?

Yeah, it does, it really does.

It sounds so creative

and really unique to Petro.

Oh. That's nice.

That's what we want to
hear.

As long as you're happy.
Yeah.

Feeling pretty good.

I'm just tasting my caramel
and rolling out my pastry.

He's become
such a dessert guy, eh?

He's a real sweetie boy
now.

Vinnie's going to be
fighting really hard today,

so I have to make sure
that I've cooked

the best plate of food

I've cooked in this
whole competition so far.

Greeks versus Italians,
It's always a big rivalry.

But look, the Greeks usually
come out on top,

so that's what
I'm going to be aiming for.

That's it, Petro, come on!

I am in the zone.

Tart shells are in the oven.

I've got to finish
my creme diplomat.

I need to thinly slice
my Jerusalem artichokes

and fry them.

Oh, be quiet.

Szechuan caramel,
I'm really liking.

It's got a really nice
floral note.

There's plenty of kick.

I'm only adding a little
bit of Szechuan pepper

at a time because
I want you to be able

to taste the Szechuan,

but not for it to completely
numb the palate.

It's all about that trophy.

30 minutes to go.

Oh, my God.

I can't believe
time has gone so quickly.

Alright, so in the oven

I've got my duck breast
that's roasting.

I've got my Jerusalem artichoke
gratin that's just cooking.

I'm feeling good at this point.
My dish is coming along nicely.

But today there is no room
for error.

And I really want to see
that beautiful medium rare duck

as the star of the show here.

How's the duck, Vin?

I think
it's time to take it out.

Um...

Definitely feels cooked.

Hopefully it's cooked
perfectly.

My heart just sinks.

This duck is well overdone.

Oh, my God.

To make a mistake like this

so soon
into the grand finale...

Mm...

..I might have just lost my
chance at winning MasterChef.

My heart just sinks.

This duck is well overdone.

Oh, shit.
Mm.

He's stressing, isn't he?

I can just feel my dad
watching over me.

And I feel as though
I'm letting him down.

I don't know what else to do.

-You got this, mate.
-Come on, Vinnie.

Come on, Vincent!
You got this, brother.

-You got this, Vinnie.
-Yeah.

Do something else.

"Do something else."
Let me think what I can do.

I remember there's that
flathead in that mystery box.

After Josh Niland came into
the kitchen,

I went to the market,

picked up ten flatties
and I just went to town

filleting them
until it was muscle memory.

So I need to put those skills
to use and use my instincts

to pull out something amazing
with the fish.

Vinnie, what's going on?

So I've got my fish still here.

I think I'm going to do a quick
butterfly on this flathead

cook it over the hibachi.

I just have to freshen up
the flavours a little bit.

You now forget about that duck
and you focus on this fish.

Thank you, Andy.
You got this.

You do it
all the time, you got it.

I'm gonna have to try,
aren't I?

Now I need to get this flathead
filleted, butterflied, de-boned

and cooked on the hibachi

as quickly and perfectly
as possible.

Come on, Vinnie.
Keep pushing.

Oh, my God, I'm gonna cry.

15 minutes to go.

Where's my tweezers?
Come on, Vin.

15 minutes, come on.

Come on, Vinnie!

Oh, that's hot!

Feeling pretty good.
In a good spot.

Caramel's done.
Tart shells are looking good.

I'm just incorporating
my chocolate

in my creme diplomats.

Um, it's looking good.

Um, I'm really happy with it.
Beautiful.

I've tasted all the elements
separately

and everything tastes great.

This caramel has the really
floral aroma of the Szechuan

with just a light
numbing sensation at the end.

My chocolate creme diplomat
is really creamy, luscious

and has a beautiful
chocolate flavour,

and the lemon zest adds
a beautiful freshness

throughout the tart.

Everything's coming together.

Yeah, I'm loving it.

It is stressful,
but it is fun.

You know, this is why
we're here.

What more could you ask for?

How'd you go with the fish?
It's OK.

That's great, Vinnie.

Yeah, love it, Vinnie.

Let's go.

Let's go! Alright!

To bring the flavour
to this fish,

I've done a nice lemon salt
on that.

Vinnie, you got it, mate.
Back yourself.

Come on, Vinnie!

I am moving
so unbelievably fast

to make sure I get
this dish done.

But I still need to rethink

all my other elements
to make it work,

because fish
is much lighter than duck.

The gratin is not going to go
with the fish.

It's going to be way too rich.

So I'm gonna have to think
of something else.

Fish, lemon, bitter, bitter,
bitterness from that...

Sweetness from something,
I need sweetness.

I decide to do a really light
Jerusalem artichoke puree,

which will add sweetness,

as well as a little bit of
fatness to such a lean fish

and bring my dish together
as a whole.

It's go time,
that's it brother.

Yeah, Petro.
Nice, Petro.

My fried artichokes
are done.

Now I just need to take my tart
shells out of the oven.

Here we go.

Ooh!

Nice, Pet.

Good colour on the tart
shell.

Should I do two?

I made two tart shells,
so I have one as spare,

but serving up one tart

in the grand finale
might not be enough.

So two tarts are better
than one. That's what I reckon.

Tart shell's looking great.

The other one's going
to come out soon,

and then we can start thinking
about plating everything.

He's way too relaxed.
It's killing me.

Five minutes to go.

Nice work!

It looks unreal.

All my elements
are now ready to go

and I just need to
start assembling.

I lay some Szechuan caramel
on the bottom.

Then I grate some lemon zest.

It's gonna be so yum.

My chocolate creme diplomat.

And finish it off

with some fried
Jerusalem artichokes on top.

It's so important to do well
in the first round

and try to get ahead

and have some confidence
going into round two.

Two minutes to go!

I'm taking the head
off.

I've been working
as fast as I can.

Smells so good.

My fish is smelling amazing.

You're getting that really nice
perfume from that lemon salt.

But there is no time
to slow down.

One minute to go!

Run!

I've had to rebalance
all these elements

to now work with fish.

I've got my Jerusalem artichoke
puree

with a little bit of
black garlic in there,

some Jerusalem
artichoke-textured chips.

I've got my sage oil
and I just need something,

I think, just with a little
bit of extra acid.

So I might just do a quick
cavolo nero salsa.

Hurry up.

Time's up in ten...

Nine, eight, seven,

six, five, four,

three, two, one.

That's it!

Good stuff, mate. There you go.

Well done, Petro.

-Nice work.
-Well done.

I'm looking at my dish

and I realise
that the second tart shell

is more cooked
than the other one.

They're a little bit
inconsistent.

Serving two tarts right now

might not have been
the best decision.

There's 40 points
up for grabs...

..making this the most important
mystery box of the competition.

We'd like to taste your dish...

..Vinnie.

I feel so disappointed
in myself

for overcooking my duck.

Because of that

I was very rushed...

..and had to rely on instinct.

It looks good. It smells good.

But I was so flustered

that I have no idea whether
or not I've pulled this off.

Vinnie, what have you made?

I made a butterfly
barbecue flathead...

..a Jerusalem artichoke
and caramelised onion puree,

cavolo nero salsa

and some sage oil.

And there's also no duck there.

And there's no duck.

Well, Vinnie, the question is,
did the pivot pay off?

Let's taste.

Vinnie...

..this dish...

..is better than
what you set out to do

at the start of the cook.

Mate, that is showing
the cook you are.

The fish prepared, butterflied
and cooked perfectly.

The cavolo nero salsa
is high in acidity.

And then that Jerusalem
artichoke puree

is the full anchor
to the symphony

that's going on here.

You have come up with something
that is truly amazing.

Well done.
Thank you very much.

The flathead is just
so soulful and so natural.

The Jerusalem artichoke puree
is velvety

and rich and decadent.

It's got that lovely nuttiness,
that sweetness,

and you've balanced it

probably better than
any other dish

you've done in this kitchen,

with the acidity of your salsa.

You've absolutely nailed it.

Watching you fillet that fish
was muscle memory.

And I was like,
"Yes, son, go!"

It made me feel so proud

because it's my favourite
of all your plates of food.

Just the char on that fish
was so beautiful.

It was such a beautiful
thing to watch you cook today.

Thank you very much.

Let's go down to the fish.
There is no one single bone.

Not even one!

The fish, look at that.

It's lovely and just
perfectly white.

That means it's perfection.

And this touch of lemon salt...

Oh!

It is unbelievable, honestly.

Thank you.

Well done, Vinnie!
Well done, Vinnie!

Let's go!

Well done, Vinnie.
Thank you.

You're up next, Petro.

Petro, what have you made?

I've made a Szechuan caramel
and chocolate tart.

We're going to taste.

Petro...

..this Szechuan caramel...

..you're left with this hanging
hot sensation in your mouth.

And clearly
what you've done is fantastic.

And then it's enrolled with
that diplomat-style chocolate.

Your pastry base,
it is very well baked.

So well done on that.

Thank you so much
and well done.

Thank you, Chef.

Now I can finish
to enjoy it now.

Just in the decisions
that you made

in terms of what ingredients
you chose to use

shows how far you've come.

Your pastry shell is textbook.

It's caramelised
so beautifully, it's crisp.

I love the Szechuan caramel
and I love how far you took it.

And I love the Jerusalem
artichoke.

I wish you'd dumped all of them
on there.

I wanted more because I think
the crispiness of those

would have added
another element

to sort of bring everything
together.

I think you've done
really beautifully, Petro.

Thank you heaps, Poh.

Petro, that Szechuan caramel
is heartbreakingly delicious.

It just has this
little ringing of fruitiness

and citrusy notes, but...

..I'm just looking at Poh's
and my fellow judges',

and I think
I might have had the edge

that was the most cooked.

And so I got notes of
bitterness from my pastry.

The balance was
a little bit off for me.

I think the Szechuan caramel,

when I dug down
and tasted it by itself,

my golly gosh.
Mm.

But combining the Szechuan
caramel with the chocolate,

but also the pastry -

'cause it has a real deep,
rich flavour -

you lose out
that Szechuan pepper.

Thanks, Petro.
We'll score your dish now, mate.

Thanks heaps.
Thanks, Petro.

Petro!

Whoo! Whoo! Whoo!

Superb.

What a cracking kick-off
to the finale.

Let's get into it, gentlemen.

Vinnie, that flathead,

it was perfectly butchered
and expertly cooked.

I scored you...

..a nine out of ten.

Vinnie, that was
the classiest pivot ever

and your flavours
made Auntie Poh big-time proud.

I gave you...

..a nine out of ten.

I scored you...

..a nine out of ten.

Yeah, yeah, yeah, Vinnie.
Whoo!

I scored you...

..ten out of ten!

Well done, mate.
Thank you.

So, Vinnie,

for round one
you have a total score of...

..37!

Petro.

My tart was...

..simply fantastic!

I scored you a ten!

Petro, I thought your flavours
were thoughtful and considered.

I gave you...

..an eight out of ten.

Thanks, Poh.

I scored you...

..a seven out of ten.

Thanks, Chef.

It hurts me to say this,

but only one of those tarts
should have been on the plate.

I had to score you...

..seven out of ten.

So, Petro, for round one,
you have a total score of...

..32 points. Well done.

I'm really disappointed
after my round-one cook.

Being five points behind Vinnie

has made my chances of winning
even harder.

But I'm going to fight
as hard as I can in round two

to take out that title.

In round one, you took on
the superstar mystery box.

In round two,
you'll need to conquer

the toughest challenge
of all...

..the pressure test.

The person who set
today's pressure test

an internationally acclaimed
pastry chef.

She learned her craft
in world-class hotels

across Singapore,

before becoming Executive Chef

at the Langham
and Pan Pacific Hotels - London.

She has won
over 25 international awards.

And she baked

for Queen Elizabeth's
90th birthday celebration.

Far out.

Please welcome,
all the way from London,

and titan of the pastry world,

Cherish Finden!

Oh, my God.

Cherish is, like, coming in hot.

She is just, like, queen of
technique, queen of precision.

I knew that it was gonna be big
for the grand finale,

but, like, this is,
like, off the Richter scale.

Cherish, welcome
to the MasterChef kitchen.

It's so good to have you.

Oh, thank you
for having me here.

You've had
an incredible career.

What is it that you love
about what you do?

Well, I have to say,

every moment,
I only think about pastry.

Good is not good enough for me
anymore.

A goal is not good enough
for me anymore.

I want to reach for the stars.

Small but formidable, guys.

Watch out.

Just how difficult
is this dish going to be?

This is one of
the most difficult challenges

I have created -
especially for both of you.

This is
the grand finale,

and Cherish definitely
looks like she means business.

She's not pulling any punches
here and I am already scared.

So, what kind of judge are you?

Tough.

I'm very fair, but I am brutal.

I will dissect
every single layer.

I will test every component
that you put in front of me.

Vinnie, Petro,

are you ready to find out
what you'll be making?

Yep.
Yep.

Today you will be making my...

Oooh...

Ohh!

..my Chinese afternoon tea.

This is probably
my worst nightmare come true.

Deserts aren't my strong suit,

and they are
the most delicate little cakes

I've ever seen
in my entire life.

Oh...
Holy cow.

These guys have got their work
cut out for them.

Chefs, please come closer
to take a closer look,

and I promise I won't bite.

Wow.

It's inspired by my grandpapa.

Every Chinese New Year,
we would visit him

and greeted him with a pair
of mandarin oranges.

And this is the culture
of respect.

And in return,

he would make us
a gongfu cha ceremony,

where each of us
would get a cup of tea.

And after the ceremony,

there would be a big bang
with firecrackers

to welcome
the Chinese New Year.

That's really cool.
So good.

First, the mandarin orange.

Whoa.

Wow. Oh, my God.

On the bottom,
you have a tiger sponge,

followed by orange marmalade,

chocolate-orange mousse.

The mousse has to be smooth,
it needs to be creamy.

It needs to be just melting
on my palate.

And encased by a chocolate dip.

Oh, my God.

It's just delicious.
It is beautiful.

The firecracker.

Oh, my God.
Look at that.

In this collection, on the top
is your mango compote.

Coconut dacquoise
is inserted into the pandan.

Pandan. Is that another mousse?

Yes. It's a mousse that
you have to make a meringue

and fold them in.

There's a lot going on.

OK. The last
is the black sesame teapot.

It is very sexy.

When you eat it,
you will remember me for life.

Drive you crazy. Yeah!

I think I'll already
remember you for life.

Oh, my God.
Wow, look at that.

In the centre,

you have a very floral,
very sexy yuzu curd

enclosed with
the black sesame cheesecake.

It should be creamy,
it should be rich,

it should just melt
on your palate.

This cheesecake teapot
is delicious.

There is so much
going into these desserts.

We've got biscuits,
sponge cake, dacquoise,

compote, curds.

This is going to be
the hardest thing

I have ever done.

It's a beautiful flow.

Petro is a really fierce
competitor,

and when it comes to desserts,
he's just better than me.

Even though I've got
that five-point lead,

I can't get comfy right now.

I need to double down
and work twice as hard.

Right, gang,
you will have...

..five hours...

That is a big one!

..to complete Cherish Finden's
Chinese afternoon tea.

You're making
three firecrackers,

three sesame teapots
and three mandarin oranges.

Each of us will score your dish
out of ten,

which means, in round two,

there's a total of 50 points
up for grabs.

This will be added
to your scores from round one

to determine the winner.

Cherish, would you like
to do the honours?

This collection
is really close to my heart.

Please do not disappoint me.

There is no room for mistake
today.

Chefs, your time starts now!

Come on, boys!

The strategy is to stay calm,
fast and clean.

I do my best fighting
when I'm up against it.

I love the pressure.
I love coming from behind.

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

That's it, Petro.
Get everything you need.

This morning,
my cook wasn't good,

so I've really got to
come back strong now.

Alright, now pump it, bro.
Come on!

I'm looking at this recipe,

and I cannot believe
the amount of steps

that are in this thing.
It's over 150 steps.

There's a lot to get through.

Passionfruit, mandarin...

The first thing
I need to do today

is do the marmalade
for the mandarin.

And mandarin...

The mandarin marmalade
was very refreshing, zingy,

and that's going to go
in the middle of the mandarin.

"Remove from heat,
pour into a medium bowl."

I think I've got
the one-up on Vinnie

in terms of desserts...

Purees. "Meanwhile..."

..and it's given me
a bit of confidence for today.

Petro, you've got this.

Come on, Petro!

Go, Vinnie!

This is a very big task,
I must say.

Everything up there
was perfect, delicate

and really, really intricate.

All down to,
like, the millimetre.

A lot of my cooking
is much more rustic

and much more rough
around the edges.

So if I can do something
that resembles that,

I'll be pretty happy
with myself.

That was really good, Cenz.

120g.

So my strategy today
is to work really hard,

be super organised, and get
all my mise en place done.

I'm measuring out and preparing
all my ingredients

before I start moving on
to the method of this recipe.

Very precise, Vinnie.

You're working really smart.

I'm really happy
with my mandarin marmalade.

Just really bright and tangy
with a little bit of bitterness.

I get it
straight into the moulds

and into the freezer to set.

Doing good, Vinnie.

It's time for me
to get on to my tiger sponge,

which is going to be the base
of my mandarins.

Remembering Cherish's sponge,

it was so light, so airy,
and it just kind of melted away.

Vinnie.
Hello.

I can see
you're on to the tiger sponge.

Yes.
I sure am.

You're going to have to call on
all your nurse training, right?

Yes, I think that's
what I was going to call on.

Yeah.
Yeah.

I'm just imagining right now
that this is a...

An emergency?
An emergency.

It is an emergency.
Well, it is.

This will be
a five-hour emergency,

so you need all of that energy,
all of that decisiveness,

all of that precision.
Yep.

But you need the stamina, too.
Yeah.

We know you've got
a five-point lead,

but it'll only take
a couple of slip-ups

for that to disappear.

Yeah.

This win is mine for the taking.

Yes, Vinnie!
Good job, Vinnie.

Beautiful.

I just need to make sure I don't
make silly little mistakes.

"Bake for seven minutes
at 180, fan 2."

Seven minutes.

The only thing that stands
between you and that trophy

is the next four
and a half hours!

Let's go!

Come on!
Go, Vin!

You've got this!

Let's go!

Go, Petro!

I am in the zone now.

It's time to pick up
another gear.

My tiger sponge is done.

Nice, Petro. Come on!

Now it's time for me to move on
to my coconut dacquoise.

That's going to go in
the middle of the firecracker.

I need to whip the eggwhites
and slowly add the sugar

so it becomes nice and glossy.

OK, this is important.

And then I'll be mixing
all my dry elements

and coconut into that
to make my dacquoise batter.

Looks great stuff, mate.
Let's go.

Let's go, Vin!

Glossy semi-firm peaks.

I'm working on my dacquoise
of my firecracker.

I combine my dry ingredients
with my meringue,

and I get it
straight into my cake tin,

ready to go in the oven.

His looks less chunkier.

And his looks,
like, very chunky.

Oh, no.

What's that in that bowl,
Vinnie?

The dacquoise.

No, the other bowl.

Which one?
That one there.

The coconut.

What if it was supposed to
go in there and he forgot?

Oh, God.

Oh, Vinnie.

Uh!

What if
it was supposed to go in there

and he forgot?

Oh, God. Oh, Vinnie!

Oh, yeah. Got to
fold that through, don't I?

Right.

This does not feel good.

I'm already feeling so nervous
about making these desserts.

Almost forgot. Sorry, Chef.

To make a mistake like this
so soon in this pressure test

is not what I want.

Gentle now, Vin.
Come on.

If I wanted to hold on
to that five-point lead...

Cherish wants perfection here,

and at this point,
I need to give it to her.

Fellas, you've had one hour,

which means
there are four hours to go!

-Go!
-Go on, Petro!

My coconut dacquoise
is in the oven

and my yuzu curd's done and in
the blast freezer to chill.

Alright, let's go.

Now it's time to move on
to my mandarin mousse,

which goes in the centre
of the mandarin.

Far out.

Keep going.

There's so much to do.

I just need to pick up the pace
wherever I can.

Keep going, Pet.

Cherish's mandarin mousse
was super creamy and silky,

with no chunks.

It's such a crucial element
to get right.

I'm whipping the cream

and I'm trying to work
as quickly as I can.

Ah!

Uh-oh.

I've over-whipped it.

Ah!

It seems like
there's a really fine line

of it being
the right consistency

and over-whipped,

so I'm going to
have to redo this.

Come on, Petro!

Go, Petro!

Come on, come on!

Oh, my God.

I've over-whipped it again.

This cream here's killing me!

There's really no room
for mistakes.

Vinnie's ahead by five points.

You've got this, Petro.

I just need to move on,

so I fold it through
the mandarin mousse.

Is that looking OK, Chef?

Hm!

Don't worry, keep going.

Come on,
get it in those moulds.

I just hope the texture's OK
once it sets.

Well done, Vinnie.
Good stuff.

My coconut dacquoise's
in the oven.

I need to make sure

I don't let mistakes like this
happen again.

Go, Vinnie.

Don't take your foot
off the gas.

I've just finished my yuzu curd
for my teapots.

I'm working on
my mandarin mousse.

How is it?

It's good.

Except the mandarin mousse
that I had was really smooth

and this one's got the chunks.

I've done a step wrong here.

What are you thinking?

I need to use a little bit
of my intuition here.

Maybe I might give it
a blend up.

Yeah, you want it smooth, hey.

So I decide to blend my mousse

until it's really nice
and silky-smooth.

It's better. It's really nice
and smooth and melty.

Good. That's what you want.

I am absolutely
sweating bullets right now.

She really just
puts the fear of God in you.

This stresses me out.

So, in my piped mousse, I press
my mandarin marmalade sphere

and put a perfectly cut piece
of my tiger sponge on top

before covering it.

Come on, mate.

I'm still nervous
about the texture,

but I need to put my head down
and keep moving.

Alright. Now I'm moving on
to the cheesecake.

He's ahead in this step.
Let's go, Petro!

Come on, brother!

I have just done
my mandarin mousse.

I need to get on
to my cheesecake.

I remember the cheesecake
for the teapot.

It has to be really smooth
and silky,

but you do get a good hit
of that black sesame.

So I'm going to try to find
the right balance here.

Perfect.

-Come on, Petro!
-Come on, Petro!

Keep pushing, come on!

I'm really happy
with my cheesecake.

It tastes exactly
like Cherish's.

Now I need to
put my yuzu spheres

into the middle and then
put them into the oven.

Nice, Petro.

Nice, Vinnie.
Come on, Vinnie!

You've got this, amore.
Keep it up.

Guys,
this is a kitchen marathon.

There is still a lot to do,

and you've got three hours
to go! Come on!

Come on, Petro!

Go, Vinnie!

Come on! Keep pushing!

You've got it, Vinnie!

Alright.

I've finished my mango
and calamansi compote

for my firecracker.

Keep it up, Vinnie.
Really good pace.

The next thing I need to do
is cut my dacquoise

for the centre
of that firecracker.

"For the dacquoise,
cut a rectangle.

"Finished height
should be approximately 0.6."

12.

Now I have to pipe my mango
and calamansi compote

on top of my dacquoise.

Whoo!

I get it straight into the blast
chiller to cool down.

Yes, Cenz! You got it. Whoo!
Come on, Vin! Keep it up.

Alright, let's do this.

It's time to start on my pandan
and coconut mousse

for my firecracker.

I need to steep
my pandan leaves

for about 30 seconds,
and then blend it.

Loving that pandan, mate.

And then have
my Italian meringue ready

to be folded in.

Really nice, beautiful texture.
I'm happy with it.

You got it, Cenz.

That's it, Petro.

My mango and calamansi
compote is done.

Come on, Petro! Pick it up.

Now it's time
to cut up the dacquoise

for the firecracker.

14cm.

Is he cutting it
the right way?

What has he done?

Oh, shit.

I've stuffed it.

It's got to be 14cm by 12cm.

OK.

I cannot believe it.
I've cut my dacquoise wrong.

It's meant to be cut
as a rectangle

so I can evenly spread
the mango compote.

Just stop and think,

because you only need
six pieces.

Yes.
Hold your nerve.

Yes.
Yeah?

Thanks, Chef.
OK.

Take a deep breath.
You've got this.

Shit!

Come on, Petro.

I get my cheesecake
for the teapot out of the oven.

just in time.

I think it looks good...

..put it in the blast freezer
to chill,

and then I go back
to my dacquoise.

OK, let's reset.

I've still got a solid chunk
of my coconut dacquoise.

So I've just got to hope
that I can make this work.

That's it.

Beautiful, Pet.

It's time to do
my black sesame handle

and knob for the teapot.

I hope you're halfway through
your recipe,

because you are halfway through
your time!

Two and a half hours left!

Come on, Petro! Come on!

Keep pushing.

Come on, Cenz, go!

I'm not halfway through
the recipe.

Come on.

I really need to find
a second gear here

and find a way
to make up some time.

OK.
You've got this, mate.

I need to take my cheesecake
out of the oven

and put it to the side
to cool down and set.

Oh, look at the colour
of that.

Vinnie's cheesecake,

It looks like
it could have been in there

a little bit too long.

So I'm really hoping
that this doesn't cost him.

Go, Vin.

Good job, Cenz.

Ooh!

Looks lovely, Vinnie.

Gorgeous, Vin.

My pandan and coconut mix
is looking great.

The next thing I need to do
is add in my gelatine

and my sugar.

Have you just added
your gelatine?

Just added the gelatine.

Read your recipe.

Did you sieve it
before you added your gelatine?

No.

Your mousse
might not set in time

because of what you've done.

Ohh.

I've been pushing so hard
this entire cook.

I can't believe I might
have to remake this element.

OK. Yes. Yes. Yes.

Come on, Pet!

He's got his pages
all over the place.

I remember the teapot handles
being really delicate

and really thin.

So I'm trying to roll these out
as thin as I can,

but it's really hard.

He needs to stop
playing with it.

What's that for?

Are we seeing Vinnie do this?

I'm rolling my teapot handle
out,

and I can see Vinnie
making some sort of mousse

or whatever.

And I'm thinking, "Where's that
meant to be made?"

Um...

Oh, wait a sec.

Oh, jeez.

I realise
that I have skipped a page.

Um...

Oh, jeez.

Oh, Petro.

I realise
that I have skipped a page.

Put your pages in order.

I have completely missed
the coconut and pandan mousse.

Um...

Ah! This is all
a bit overwhelming,

but I've got to do both
at the same time

and move as fast as I can
to get everything done.

Come on, Petro, pump it!

Yep. In to boil.

For my pandan
and coconut mousse,

I have added my coconut
and my pandan together.

And I'm bringing that
up to heat.

I'm going to leave that
to come to the boil.

Yeah, Petro!

Ooh!

And now I have to roll
these teapot handles

as quickly as I can.

Oh, this is hard.
That's it.

It's time to multi-task
as much as I can now.

25g.

-Yeah, Petro!
-Come on, Petro!

Um...

What's going on, Cenz?

I'm still trying to
problem-solve

my pandan mousse...

You don't have time
to start that again, Vinnie.

No.

..and think, "What can I do
here to fix this?"

Um, the gelatine
hasn't been incorporated yet.

So this gelatine's
starting to melt, right?

Yep.

So if I sieve this now,
put it back in

in a clean jug, and then add
a little bit more gelatine

to contribute
to what's just been melted,

it could still work.

Chef, you have to decide
on your own now.

Yeah, yeah.
Yep.

'Cause I think
if I slow down now,

I'm not going to
get everything done.

This isn't my recipe,

but I need to
make some decisions here.

You're risking it.

This could change the final
outcome of this element.

but I need to take a risk here

and I need to
make up some time.

Good boy, Vinnie.

You've got this, Vin!

Come on!

So I strain my pandan puree,

adding my gelatine to hopefully
save my pandan mousse.

Come on, mate.

I've just
got my fingers crossed.

OK.

Yes, Cenz! You got it!
Come on!

It's time to work on
my teapot handle and knob.

Keep it up.

Vinnie, Petro,
it's time to go off, kings.

90 minutes to go!

Come on! Let's go!

Come on, mate!
You've got to lift now.

Yep.

That's it, Petro! Come on!

Come on!

What is inside here?

Nothing yet.
Ah, I see. OK.

Petro's been cooking
his pandan leaves

for much longer
than Vinnie did.

Done. That can go.

I don't know who's right
and who's wrong,

but they can't both be right.

Once you've done
your next big step,

I want a clean down again.
Clean down, yes.

Yeah, get that mind clear.

Let's go, Petro!

That's it, Petro! Come on.

My coconut and pandan mixture
has been cooking away

for my firecracker.

And now I need to blend it,
strain it and add the gelatine.

Yeah!
That's it.

"Fold 35
of the Italian meringue

"into the gelatine
puree mixture."

Come on, Vinnie,
let's do it!

Alright.

It's time for me to move on

to my chocolate
firecracker tube.

I have to move so fast

because chocolate sets
really quickly.

You've got it, Cenz.

140, 110.

Here we go. Come on,
Vinnie.

Come on, come on,
Vinnie.

Come on, Vinnie.
Beautiful!

Come on, Vinnie!

Nice!
Yes, Vinnie, nice!

You've got it!

Well done, Vin!

"Put it in the fridge."

One hour to go! Come on!

Come on!

Come on, Petro. That's it.
Get it going.

"15g."

This coconut and pandan mousse,
I think it's looking alright.

Now it's time to assemble
in the moulds

with the dacquoise
and mango compote.

"7cm by 1cm."

Petro, you've got this.
Keep going.

Alright.

Yeah, big poppa!
Come on, big poppa! Let's go!

Now I need to get
onto my chocolate firecracker.

Come on, Petro.
I've got to work fast.

Alright, Petro,
work quick.

Ah! It's setting so quick.

No.

I wasn't happy with
my mystery box cook.

This cook is starting
to fall apart.

Keep going, mate.
Come on, keep going, buddy.

Oh, my God.

My dream of holding
that MasterChef trophy...

..is slipping away.

This cook is starting
to fall apart.

I've set such a high standard
for myself

because leaving
the family business...

..I knew what pressure
I'd be putting on my dad.

In my last cook...

..I feel like
I've let my family down.

You alright?

I'm really upset with myself.

Petro, deep breath.
Deep breath.

Just having a moment.

Just having a... Yeah.
OK. Take a deep breath.

I just feel like... Yeah.

Mate, it's fine.
Yeah.

Don't worry
about the last four hours.

Take a deep breath
and just focus.

You are here for a reason,
OK? You can do this.

You are an absolute legend
and a weapon...

..and you deserve

to give this everything
that you've got, OK?

Thank, Chef.

Deep breath and get stuck in.
Yeah.

You can do this.
Thanks, Chef.

Come on, mate.

Let's go, Petro.
Let's go, baby. Let's go.

Even though I feel deflated
at the moment.

I'm going to pick myself up.

The finish line is in sight

and I'm really trying to muster
all the energy I have left

to finish off this cook.

This firecracker tempering
is not working.

I need to redo it

and remould it
and hopefully get it right.

Go, Petro.
Nice. Beautiful, Petro.

I just need to keep pushing
until the very end.

Yes, Petro! Come on!

Nice, Petro.

Keep going!

Final push! 20 minutes to go!

Come on!

Vincent, you've got to hurry,
mate! Come on!

I've just finished
spraying my mandarin...

..and the next thing
I have to do is

assemble my firecracker.

These final steps are
probably

the most important of
the whole cook.

They're not perfect
cylinders,

but I don't really have time
to make any more right now.

At this point, I'm just trying

to get as much done
as possible.

I know it's not really going
to be perfect,

but it's better than nothing
on the plate right now.

Steady hands.

They are a little bit wonky.

My God. This is crazy.

But I don't have any more time
to finesse.

My mandarins
and my firecrackers are done,

but I still need to do
my teapots.

Get the teapot.

Looking at this teapot...

..I realise my teapots are not
exactly like Cherish's.

They are not the same colour.

I think I might have cooked
mine a little bit more.

But then, I don't really have
time to question myself.

I just need to keep going.

Your final ten minutes!
Come on!

Come on! Ten minutes!
You can do it.

Whoo-hoo!

Oh-oh-oh!

My hands are shaking.

I can't...

I can't do anything about it.

I'm struggling
to glue these pieces on.

Oh, my God.
Oh, my god.

I have to push as hard as I can
until the end.

Yeah, Petro!

Get it on the plate!

One minute to go!

This is for the title...

Ten!

Nine!

Eight!

Seven!

Six!

Five!

Four!

Three!

Two!

One!

Well done!

Are you crying?

Ay!

Stop it!

It's been an absolute
pleasure cooking with you, yeah?

Yeah, same, mate.

This whole competition,

this whole season has been
the best.

It's been a blast.
Thank you.

Mate, thank you.

Friends for life, huh?
Oh...

Good on you, boys!

So sweet.

Oh!

Um, the fact that

I know there's physical flaws
in my desserts,

even though
they may taste good,

it's just, uh, it's tough,

but it was a special moment,

a special thing
to be a part of.

Special person to do it with,
with Vinnie here.

But, you know,

today was just really tough
and I think,

yeah, all the emotions have
come out.

Oh!

That was pretty special.

I'm definitely very,
very proud of myself.

I would not have been able
to even dream

about doing anything like that

at the start
of this competition.

And it means the world

to have my family here
watching me today.

I was doing it for them.

Having that connection
with my dad and food...

..is truly something special.

I love you so much.
I love you, too.

What are you crying for?!

You can tell that it just means
so much to him

as much as it means to me.

And I really,
really want to win this.

It feels very surreal,
last tasting.

I know I was just
reflecting on

all the fun we've had,
everything we've done.

The whole ride.
Yeah.

It's pretty cool.

I'm five points ahead
of Petro...

Let's go, mate.

..and although I'm happy with

what I was able
to put up today,

I had to improvise
on my pandan mousse

as well as my mandarin mousse.

So I still have no idea

what they're like
on the inside.

Hi, Vinnie.
Hello.

-Vinnie.
-Vinnie.

Hello.

Can you believe you did that?

Five hours!

No.
I honestly can't believe it.

For the first time
in this competition,

I can 100% say that I'm very,

very proud of myself
for what I did today.

How was that?

To have your old man come
running down those stairs?

And that embrace
that you two had,

that must have felt
really bloody good.

It did. I've never seen
my dad like that,

to be honest.
Oh.

I've never heard him say

that he was that proud
of me before.

And that was
really, really special.

Wow.
Really awesome.

You know, we've always been
like, you know,

very expressive,
but that's, like, different.

That was very, very different.

And that was really, really
nice for me.

Thank you, Vinnie.
If you'd like to

very carefully put
your dishes on the table...

Yep.
..we will taste.

Thank you.
Thank you.

Thank you.
Thank you very much.

Thank you.
Thank you.

Oh, wow!
Good crunch?

That's really thin.
Wow.

Ooh-la-la-la-la.

Thank you.

Oh, that smells amazing.

Very consistent.
Yeah.

Here you go.

Oh, my goodness.

The mandarin orange...

..was va-va-voom. He nailed it.

The cream was so smooth,

silky and melt on my palate.

The marmalade was
really nicely cooked

and the sponge was spot-on.

I feel like
the mandarin orange is

nearly like-for-like, you know?
Ooh-la-la!

Flavour-wise and the texture of
that mousse inside

and also the casing, spot-on.

Yes.
Like, spot-on.

I am head over heels
with that little petit gateau.

The flavour of it is
just phenomenal.

You really get that citrus
in it.

I love the intensity
of the marmalade,

and I think it contrasts
so beautifully

against that creamy,
zesty mousse

that you put in there,
as well.

Talking about
the firecracker...

..oh, my goodness.

Look at the thickness of
the chocolate.

I know!

I got goose pimples
looking at that.

And he's not a pastry chef.

Ooh-la-la.

He can come and work with me
any time.

Wow.

I think what's completely
impressed me the most

is this fantastic
pandan-coconut mousse.

It's just perfect.

That's actually a little
bit of a victory for Vinnie,

because he forgot to sieve
that mixture.

And he had already added
his gelatine...

Gelatine.

..and he managed
to salvage it and produce this.

However...

..the sesame teapot is
the weakest link on the plate.

He has actually overcooked
the cheesecake

and slightly overcooked
the curd, as well.

And also, it's quite dense.

It's the texture.

I think overcooking it,
he's just lost

that sort of sophistication of
that beautiful texture

that yours has, Cherish.

But still, my goodness,
that guy should stand proud.

This is an incredible effort.

I guess now we have to score.

That was a tough cook.

Petro.
Hello.

Hi, Petro.
Hey, how's it going?

I've really tried
my hardest today.

I know my desserts don't look
as good as Cherish's,

but, hopefully,
my flavours are there.

I just need to claw back
five points

to go and win this thing.

Petro...

..can you believe
what you just did?

Not really,
to be honest.

Um, but, you know, I am proud.

And I'm very proud that...

Um... Oh. Sorry, guys.
I'm going to get emotional.

Um...

Yeah. Very special to do it
in the finale.

I mean, what an...
what an event.

If you'd told me from day one

that I would have been here
in the MasterChef finale,

I wouldn't have believed you.

So, to be here is
just very, very special.

So, is Petro the accountant
no more?

Have you seen the last
of a balance sheet?

I think so. Well, look,

I'm going to have to go
and help him transition.

Uh...

I do owe him that,

but I'll definitely be working,
as I'm doing that,

on my food dream

but I'll be doing my own books.

I'll tell you what, accounting,
very important skill

for a restaurant.
It is very...

Not enough people do it
properly.

Yeah.

Shall we?
Yeah.

Would you please, Petro,
to bring your

little gourmandes gateau
on the table, please?

Thank you.

Thank you, Petro.
Thank you.

Thank you, guys.

Thank you so much.

Thank you, Petro.
Thank you, guys.

Thank you and good luck.

A little rough
around the edges

but if Petro can do
what he's done

this whole competition
and nail the flavours,

game on.

Let's taste.
Let's do.

Oh, wow.

Alright?
It's good filling, though.

Thank you.

Andy's looks fake...
Look at that.

..it's so perfect.
Looks legit.

Ooh-la-la.
Look how good that looks.

Can I see?

Yeah, that's very similar
to yours.

Crazy, isn't it?
Yes.

Nice.

First of all,
the black sesame teapot...

..I'm in love with that.
I'm in love with that.

It's got that beautiful,
smooth nature to it,

that real lovely nuttiness
just hanging out with that yuzu.

It's spot-on.

I think it's very,
very close to yours, Cherish.

And I love that Petro's had

that lovely perfume
and sharpness of the yuzu.

And then the sesame was just
so lovely and nutty and rich.

Pity he didn't get the handle,
but for something like this,

I still think flavour punches
above appearance for me.

100%.

It's a joy to eat.
Yep.

I think it's creamy

and the balance of the yuzu
tastes beautifully.

The earthiness
of the black sesame

matched together beautifully.

The flavour
of the black sesame teapot

is just out-of-control good.
Yep.

It could very well be
my favourite

petit gateau today.

I also really enjoyed
the mandarin orange.

That shell was just so thin...

..and I loved how when
you just busted through it,

the intensity of that marmalade
was really, really lovely.

The marmalade is
fantastically lovely

and a good ratio, too.

His mandarin orange mousse,

I think he overmixed the mousse

and it's actually quite dense.

The mousse is overwhipped.

The shell is where it's at,
though.

That is, like, spot-on.

But I've got some issues.

And they're mainly to do with
the firecracker.

That pandan mousse,
it's not right.

I don't know
how to say it politely.

Some strange chemistry has
happened.

I think the pandan leaves
were just sitting

in that mixture for too long.

And it's definitely giving
this sort of like...

Yeah,
not very pleasant flavour.

I'm so upset for him
with the firecracker

because there's some
really great work there.

Beautiful thin chocolate work.

The cross-section of mine
was exactly the same as yours.

The proportion of the dacquoise

and also the mango
and calamansi compote

was how it's meant to be.

I just can't express

how upset I am for him

with the pandan
and coconut mousse.

It tastes like
it's been fermented.

Yes.

And it really does lose out

all the beautiful qualities
of the pandan.

OK. Time to score.

From the very first cook
to this exact moment,

everything has been leading
here.

One of you is about to take out
the title of MasterChef 2026,

the trophy,

and $250,000.

Are you ready?

One of you is about
to take out

the title of MasterChef 2026,
the trophy...

..and $250,000.

Are you ready?

Petro, we'll start with you.

Petro, I absolutely loved
the flavour profile

of your sesame teapot.

But you were missing
the handle.

I score you...

..seven out of ten.

Thank you.

Petro, good work,

but some of your elements
were rushed.

I scored you...

..seven out of ten.

Thanks, Chef.

The ratios of your firecracker
were spot-on...

..but the flavour
of your pandan mousse was off.

I scored you...

..seven out of ten.

Petro, I also gave you a seven.

For me, Petro, it was also
seven out of ten.

So, Petro, that means
your score is up to 67.

Well done.

Which means, Vinnie, you need
more than 30 points to win.

Vinnie, your mandarin mousse
was as good as mine.

Ooh!

For this, I scored you...

..eight out of ten.

Well done.

Vinnie,
very good chocolate work.

I scored you...

..eight out of ten.

It tasted as good
as it looks.

I scored you nine out of ten.

I also scored you a nine.

We have a winner!

Vinnie,

you are the MasterChef winner

for 2026!

Well done!
Well done, mate!

You did it! Oh!

Vinnie, how are you feeling?

Um...

I don't really have any words,
to be honest.

I feel like, you know,
that's just insane.

And I couldn't have imagined
it from the first day,

but I am so, so grateful
for absolutely everything...

..that, you know,
I've experienced here,

all the friends that I've made,
all the people I've met.

And just, like,
how far I've come.

I couldn't have done it without
all the support from everyone.

I'm so proud of you, man,
and honestly,

it was just a blast cooking
alongside him this whole time.

Every time. Every cook.

Petro,
how are you feeling?

Yeah, look really happy
for Vinnie.

He's worked really hard
and he deserves it.

Very proud of what I've done
throughout the competition.

Um, yeah.

Just missed the mark today.

Petro, we also
are very proud of you.

Thank you, Chef.

And for coming second,

we are giving you $40,000.

And of course, Aaron,
we didn't forget about you.

For coming third,

we're giving you 10,000
big ones.

Alright, Vinnie, the moment
you've been waiting for.

Go get that trophy.

There he is - Vinnie,

the winner of MasterChef 2026!