All language subtitles for MasterChef.AU.S17E60.1080p.10Play.WEB-DL.H.264-MuTT

GARY MEHIGAN: Callum, Adam...

..it all boils down to this.

Adam...

..did I like it?

I loved it!

(CHEERING AND APPLAUSE)

Adam, you are Australia's MasterChef.

CALLUM: I was pretty devastated

falling short in
the season two finale against Adam.

And then coming back
a second time...

I'm feeling really emotional
because either, um...

(CLEARS THROAT)

..uh, either Laura
is sending me home or vice versa,

which really sucks.

..I fell short again.

I'm sorry, Callum.

You're going home.

Coming into this competition, I had
that sense of unfinished business.

I really wanted to get right here
to the pointy end.

And finally I'm here.

There's no doubt Laura
is one of the best contestants

who has ever been
in the MasterChef kitchen

that hasn't won it yet.

We've been mates for,
like, 10 years,

and she doesn't really have
a weakness,

so she's going to be
mighty tough to beat.

So I'm going to leave
no stone unturned.

I'm ready to go out there
and win this thing.

Brent, you are

Australia's new MasterChef.

Congratulations!

(CHEERING AND APPLAUSE)

LAURA: In my first grand finale...

..it was utterly devastating
to lose to Brent.

The MasterChef for 2014, Brent!

But then...

MELISSA LEONG: Emelia,

you are the winner of
MasterChef: Back To Win!

I think coming second again...

..it was heartbreaking.

EMILIA: (TEARFULLY) Sorry.

(SPEAKS INDISTINCTLY)

How the hell
have I come so close twice?

How do you recover?
How do you pull yourself out?

How do you tell yourself
that it's, like, OK to not win?

(TEARFULLY) And, you know,
as hard as it was to come back...

..like, I just couldn't say no.

They say third time is a charm.
It is so close. This is it.

Today is the day that I turn
this dream into my reality.

Callum is a great cook.

He's the Calculator,

the human calculator,
like a strategy king,

and he is
a force to be reckoned with,

but it's all come down
to this moment.

One of us will take out the title.

It's the best and worst feeling...

..but the only option
this time around...

..is to win.

ANDY: Here they are!

(CHEERING AND APPLAUSE)

This is the grand finale
of MasterChef 2025: Back To Win!

(CHEERING AND APPLAUSE)

Just think, you both set foot
in this kitchen over a decade ago.

You were just kids,

full of hopes and dreams
of winning this competition.

This is the moment you've been
working towards all those years.

Two titans
cooking for the ultimate prize...

..the trophy...

..the title of MasterChef Australia

and ¤250,000.

Laura, your third grand finale.

Honestly, just so proud
to have made it this far.

Like, all the feels
are coming back. Deja vu.

All the happy and sad times
that I felt

throughout
the previous finales as well.

But, um, like, it's just
a true honour to be here.

Callum, how does it feel
for you to be standing here again?

Oh, Sofe, it feels incredible.

Um, and to do it with someone
I can call a mate as well,

and someone who I've been through
this experience with before,

um, feels particularly special.

Laura's cooked
in the grand finale twice.

How do you feel
going up against that?

Uh, well, she's cooked in it twice,
but she hasn't, like...

Say it.
..won it yet.

(LAUGHTER)

Um, yeah, so I'm hoping
that all that experience

that she's got of coming second
really comes to the fore today.

Guys, Auntie Poh's
feeling all the feels. Um...

Just looking at you two,

I actually get quite emotional
because this competition,

it has shaped your lives.

You came here super young.

And, Laura, I just always remember

your little chipmunk voice
at the audition,

and it's just so crazy
to see you both now

with families
and your amazing businesses.

(TEARFULLY) But I just want
to take a moment to say

I hope you feel
incredibly proud of yourselves...

..because I know how hard
you have fought to get here.

Thanks, Poh.
Thanks, Poh.
We love you.

Well, we are so proud
of both of you.

And we aren't the only one.

We can't start
this grand finale without them.

Please welcome your loved ones!

(CHEERING AND APPLAUSE)

Oh!

KID: Cuddles!
Family cuddles!

Hi, Flossie! Hi!

Hey, Papa. Come here.

Hey, darling. I've missed you,
little possum.

You want to come say hi?
ANDY: Here they are!

You want to come say hi?

Look at them waving. Look up there!

Look at me, everybody!

JEAN-CHRISTOPHE: Unbelievable.

This is cuteness overload right now.
My heart is exploding!

Yeah, so this is little Florence.
Say, "Hi, everybody."

Hey, Florence.
Say, "Hi, Andy."

(LAUGHTER)

And my husband, Max,
my mum, Anita, and my dad, Sandro.

Hello.

This is my mum, Deb,
this is Elle and Henry,

my beautiful wife, Crystal,
plus one more.

(LAUGHTER)

Uh, Max, you told Laura
a while ago to never give up,

and that's been Laura's mantra

ever since she's walked back
into that kitchen.

When I said that,

I didn't really realise
the level that she had,

because she has just
blown me away this year.

(TEARFULLY)
Like, she is unbelievable,

like the most...the strongest person
I know and have ever met.

Like, yeah, just incredibly proud.

Crystal, congratulations.

Not even having
a nearly baked bun in the oven

has stopped you from coming.

Did you always believe that Callum
could make it to the grand finale?

Of course!

He's such a creative cook.

This kitchen has been
such a huge part of his life

and he just loves food.

What about you, Elle?
Do you like Dad's cooking?

Yeah.

What's your favourite thing
that Dad makes?

Pasta.

(SPEAKS INDISTINCTLY)

What was that, Henry?
can you say that again, my boy?

Cook.
You want me to cook?

Oh, I will be shortly, mate.
You're impatient.

(LAUGHTER)
"Get back in the kitchen, Dad!"

Good luck.
Thank you.

DEB: Love you.
Love you too, Mum.

It is the most special feeling
in the world,

having my beautiful wife and my mum

and my kids up there
in the gantry today.

CRYSTAL: Can you see Daddy?

They've sacrificed a lot for me
to be here in the first place,

and I feel like I owe it to them
to do the best I possibly can.

POH: OK, today you'll be going
head-to-head across two rounds.

Each of us will give your dishes
a score out of 10.

Whoever has the highest score
after the second round will win.

Ready to see what round one
is all about?

(EXHALES) Let's do it.
Yeah.

The first round
is all about what's under there.

(ALL EXCLAIM)
Looks like a magic trick.

Look, Florence! (GASPS)

Look at that!
Wow!

You're looking
at five classic flavour pairings.

Cheese and onion.

Oh.

Lemon and ginger.

Peanut and chilli.

Potato and rosemary.

And olive oil and balsamic vinegar.

Ooh.

You'll need to use one of
these classic flavour pairings

in your finished dish.

Which pair you end up with
comes down to pure strategy.

You'll each take it in turns,

eliminating pairs,
until only one remains.

Whoever pulls the golden knife
will get first pick.

You go first, Lozzie.
Sure.
Yeah, go for it.

Ooh.

Ssshing!
Sha-shing!

The golden knife.
The golden knife!

I've won the golden knife,

and the tricky thing about Laura
and I knowing each other so well is

that we know each other's strengths.

OK, Callum, you're picking first.

Thanks, Poh.

Callum, which of these five pairings
do you want to take off the table?

Uh, I would like
to take off the table, please,

the cheese and onion, Andy.

Ooh.
Taking off cheese and onion?

Yes, please.

Any reason behind that?

I guess two.

One, I'm struggling
to think of a good dish

that's not like just a packet
of beautiful potato chips.

And secondly, I'm seeing
old mate burnt onion broth

nailing a dish over here,

so I feel like I don't want her
to have that flavour to play with.

Laura, it's your turn.

What pair DON'T you want
to cook with today?

Peanuts and chillies.

Ah!

That was a quick answer.
Oh, yeah, yeah.

I'm just not vibing it at all.

Callum, back to you, mate.
It's your turn.

Let's knock off
the olive oil, balsamic, please.

(ALL EXCLAIM)

Right, Laura,
this is a big decision.

I've been given that chance

to choose the last ingredient.

I'm just looking
at both combinations,

and I know I can
do something incredible with both.

The pairings you have left
are lemon and ginger,

potato and rosemary.

I've got a very good dish idea
in mind,

and I am, like,
really wanting that lemon and ginger

and I just hope that
that's the one that she also wants.

What pair would you like
to take off the table?

Lemon and ginger.

(ALL EXCLAIM)

That was predictable.
Sorry, Cal.

That leaves you both
with potato and rosemary.

You'll have 75 minutes.

The pantry and garden are open.

Jean-Christophe,
would you like to do the honours?

Oh, yes.

Are you ready?

Yes.
Yes.
Good luck.

Your time start...

..now! Let's go!

(CHEERING AND APPLAUSE)

Ooh! Who's gonna win?

CALLUM: Keep some potatoes
for the rest of us, mate.

Golly gosh!

Oh, you know
how I feel about potatoes.

Laura had the opportunity to choose
what we ARE cooking with today,

which has to mean that she has

a good potato and rosemary dish
up her sleeve.

Here, have a bunch of rosemary.
There you go.

I love potato and rosemary
as much as the next person,

but I'm just
racking my brains going,

"What am I going to do
with these flavours

"that the judges
haven't seen before?"

The smoked vinegar.

(CHEERING AND APPLAUSE)

I know that I need to get
a massive score in round one,

because I do not want
to be behind Laura

going to that second round.

Let's go, Loz! Whoo!
MAX: Yeah, Lozzie!

Laura has proven time and time again
what a brilliant cook she is,

plus she is, like,
finale match-fit,

so my strategy going into this cook
is to try and think of a dish

that is not
what the judges are thinking.

(BEEPING)

Nice one, Lozzie.
Oh, no.

Should be just enough time
is that for you, mate?

I think so.

I know that potato and rosemary
really work best together

when there's
a kind of a salty element

to bring that to the fore,

whether that's a cheese
or an anchovy.

In my case today, oysters.

CRYSTAL: He's got oysters.
Ooh!

On my very first date with Crystal,
we had champagne and oysters,

and so seeing her
walk into the kitchen,

it's hard not to want
to sort of do something

that reminds me of her as well.

So my dish is going to be
a one-bite little number.

An oyster. There's going to be
little potato noodles.

It's going to be in
an oyster shell

that's made out of potato flour
and then brushed with bacon fat

that I've infused
with rosemary as well.

It's going to be
a really sort of fun

and visual way to start this finale.

This dish is a bit more conceptual,
but I want to win this competition.

And so I feel like playing it safe
is not an option.

ANITA: Go, Lozzie!

LAURA: Setting myself up
in this first round

to be ahead of Callum is crucial,

because I honestly think
that this is going to be

the biggest showdown
in MasterChef history.

So I need to put up a dish
that is absolutely perfection.

something new, something innovative,
but also still so true to me.

ANDY: Laura!
JEAN-CHRISTOPHE: Laura, hello.
Hello.

Third grand finale,

and you're cooking
with potato and rosemary.

Yep. Love it.
What are you gonna make?

I'm gonna make a potato,
rosemary and samphire risotto,

and then a little rosemary oil

to kind of, like,
season everything together.

Wow.

But I'm using the potato
as the actual rice.

So there's no rice.
OK.

Wow.
So it's using diced potato

cooked essentially
like you would rice,

in a really beautiful
intense stock.

Potato rice -
where did this come from?

Um, a few different places.

There's a restaurant in Paris
called Septime,

and they have this, like,

incredible entree that they will
cook the potatoes down

and serve it
with just seaweed butter on top.

And I kind of got that inspiration
from that technique.

And it's just kind of
about bringing textures

and techniques
that I haven't done before,

but familiar flavours
that are so me,

because I just can't go
too far from who I am.

I think you're
a combination of smart and brave.

Smart because you're sticking
to the flavours that you know.

Yeah.

Brave because you're trying
a technique

you've never done before.

You've got to bring
those two together and make this dish

the best dish
you've ever created in this kitchen.
I will.

Your dish sounds
absolutely super exciting.

Good luck, yeah?
Thank you so much. Thank you.

(CHEERING AND APPLAUSE)

Clearly, this has
a little homage to being Italian,

but not like, you know, risotto.

Is she gonna put the potatoes
through a ricer,

or how's she doing it?

She'll cut it into little cubes.

Wow. That's crazy!

The base to my dish
is cubes of potatoes,

measured to one centimetre wide

and then cooked like you would
a grain of rice,

slowly in my smoked pipi broth,

until the texture is perfect.

It's something the judges are going
to be absolutely mind-blown by.

I've been
in this position twice before.

I've lost twice,

um, and I just want to win.

So I'm literally going all out.

Like, I'm throwing everything I have
at this dish.

I can't wait
to see her put this together.

WOMAN: Go, Cal.

CALLUM: I want to make sure
I absolutely smash this round one,

because Laura is going
to be very difficult to beat

in probably a pressure test
in round two.

So important I get off
to a good start.

In order to wow the judges,

I'm going to make
an edible oyster shell

and it's going to be made
out of potato flour.

It's going to have the flavour
of a potato chip,

but it's going to have
the visual aspect of an oyster.

I think that's going
to blow the judges socks off.

Nice, Cal.

I've got my two different
potato starch batters.

One I'm going to keep white,
and one coloured with some squid ink

so that when I marble them together,

they're going to have

a very realistic
oyster-shell appearance.

Beautiful.

What do you think?
Really good.

I reckon it's good.

Callum.
Hey, gents. How are you?
Good.

Um...

..potato and rosemary.

OK. What's the whole dish?

So it's going to be,
uh, oysters, potato and rosemary.

So I'm going to make oyster shells
out of potato flour.

So I've been rendering down
bacon and rosemary fat,

and I'm going to baste that
on the inside of the oyster shells.

Gonna have some little, uh,
slightly crunchy potato noodles

for a bit of freshness in there.

The oyster itself,

going to make a little
rosemary and oyster mayonnaise.

And then this is a lemon
and mandarin gel,

just for some freshness.

This is a one-bite?
It is indeed, yeah.

One bite.

This is your most important one-bite
in your entire MasterChef career.

The grand finale, round one,

everything rides
on one mouthful of food.

Think you can be
the next MasterChef?

Only one way to find out.
Applications are open now.

Head to the link below and apply.
We'll see you in the kitchen.

ANDY: Everything hinges on one bite.

Yeah.
One bite!

What I actually like
about one-bite is that,

if the balance is wrong, it's on me.
You know what I mean?

Like, I'm forcing you to eat
the dish in a certain way.
Yeah.

And so if I can
balance everything beautifully,

and if I can get that right amount
of potato and rosemary -

you can still taste it,
it's not just about the oyster -

then, um, hopefully
it'll be enough to put myself

in good stead
against Lozzie over there.

I know you've got it in you.
Absolutely smash it.

Thank you, guys.
JEAN-CHRISTOPHE:
All the best, Callum.

Really appreciate it.

I'm taking a major risk today,
but there's a lot of strategy here.

I'm trying to create
the perfect bite for the judges,

and if I can get
that balance absolutely spot-on,

then I think it's going to be pretty
hard for them to fault it.

I'm putting all my eggs
in one basket, and by one basket,

I mean one edible oyster shell.

He's a nutter!
I know.

Thank you.

One bite.

Cal, you're nuts.

You're absolutely nuts.

It is risky, but I think
if he balances this right,

it will be a testament
to his geniusness,

and it could be a real winner.

Oh, my God, Cal, that is insane!

True to form,

Callum and Laura have just both
come out swinging in round one.
Oh, yeah.

And they're both taking risks,
I feel.

Callum is risking everything
in round one on one bite.

Oh, he's going back there?
He's going back there.

SOFIA: In some ways, Callum
is giving himself full control...

That's what he said.
..of how we eat.

He's going all in.

It's not a bad play
if you can pull it off.

Definitely.

Laura, cleverly, is sticking
to flavours that she knows,

but then she's using the technique
that she saw in Paris.

Kind of like a risotto,
but it was made of potato cubes.

So these potato cubes
have to be cooked so perfectly.

It's going to have the texture
like a risotto.

That for me
is just a huge pressure point.

So, basically speaking,
this is very difficult.

A lot of technique.
A lot of technique.

LAURA: Need to just finish
seasoning up the sauce.

ANITA: Smells amazing, Loz.

SANDRO: Yeah, beautiful.
It's coming up here.

Tasting my broth...

Yum!

..for my potato
and samphire risotto,

I am so happy.
The depth of flavour

is insane.

It's creamy, it's smoky,

it's got all of that beautiful,
herbaceous rosemary flavour.

Good.

I've made my really green,
deep rosemary oil,

and now it's time
to start cooking out

these potatoes in that broth.

MAN: Oh, the potato cubes are on.

These potatoes are like the rice,
the risotto.

It's so hard to get it perfect.

I'm going for, like,

an al dente texture
in that potato today.

So I'm just adding,
like you would with risotto,

you know, a few tablespoons of
that liquid at a time,

until it kind of absorbs.

Literally standing here,
trying not to do too much else.

MAX: She's in the zone.

The only thing that is, like,
in this kitchen right now is me,

my stove top and my potatoes.

This dish is literally like
a homage to every single moment

in my life
that led me to this point.

And if I nail it, this is the dish

that's actually going to score me
the most points.

You know, for a finale-worthy dish,

if I could have chosen any dish
in the world, this is honestly it.

Everyone is here to cheer you on!
15 minutes to go!

(CHEERING AND APPLAUSE)

Let's go, Cal!
Go, Callum!

CALLUM: OK, it's time to check
on my potato chip oysters.

These oyster shells are kind of
the secret weapon for me

in this one-bite,

and if they don't crisp up,
I don't have a dish.

Oh, beautiful.

Oh, they are absolutely perfect!

AUDRA: Oh, Callum!
(CHEERING AND APPLAUSE)

Way to go, Cal!

I could not be happier.

Yeah!

Now I need to try and make them look
as realistic as possible.

I'm going to brush it
with edible silver on the outside,

and then paint like
a kind of rosemary bacon fat

on the inside for the white part
of the oyster.

SNEZ: Oh, wow. Look at that.

CATH: How good do they look?

AUDRA: Oh, way to go, Callum!
Thanks, mate.

WOMAN: Whoo! Come on, Laura!

LAURA:
I'm tasting these potatoes

like they're almost
going out of fashion.

Um, they've absorbed all the liquid,
but have they cooked evenly?

Ooh, potatoes.

I'm actually not too sure.

If these potatoes aren't perfect,

I've literally set myself up
for failure.

Here we go.

So now it's time
to put this all together.

I've blanched my samphire.

Add that into a frying pan
with those potatoes,

and I'm just adding
a little bit more stock

to really give it
that beautiful risotto-like texture.

Go, Laura! Go, Laura.

I've also got some more
of those pipis

cooked over the hibachi
to get some more smoke in.

And finally, I'm taking my broth
to a really intense,

buttery and creme fraiche
smoked pipi sauce

that I'm actually emulsifying

to create
all these beautiful air bubbles.

I want it to be
a really luxurious sauce

that just almost, like, melts away,

like sea foam
when a wave hits the shore.

We're so close. Like, I'm so close.

Make potato and rosemary
a winning combo!

You have five minutes to go!

(CHEERING AND APPLAUSE)

How are you going, Lozzie?
Are you good, mate?

Yeah, good. You?

Yeah, good, mate.

I've got to assemble these things.

Look, I'm feeling OK.

I just now need to make sure
that the balance

of this whole shebang
is absolutely perfect.

I start out with that potato chip
oyster shells

had that bacon and rosemary
fat painted all over the inside,

so it's super kind of perfumed
and smoky and savoury.

Apple.

Just a little bit of apple
for freshness

and a little bit of caviar
for bougie-ness, because why not?

It's finale day.

We've got
the lemon and mandarin gel,

the nice fresh oyster.

I'm going to hit it next
with those potato noodles.

I've stitched myself up a little bit

by giving the judges
something that is one bite,

so I just have to make sure

that I get the balance
absolutely perfect.

SOFIA: That trophy is on the line!

Two minutes to go!

(CHEERING AND APPLAUSE)

LAURA: I am definitely starting
to feel the stress.

I think the potatoes
are hopefully cooked through,

but I just need to crack on
to actually plate this dish.

I'm spooning on a lot

of that beautiful potato
and samphire risotto.

I've got the chargrilled pipis

as well as the pickled pipis
in there.

I've got a little bit of blood lime.

I'm dressing that
with my incredible rosemary oil.

I definitely think
it showcases rosemary and potato.

I can't leave any stone unturned.

I need to give
every single little bit of me

and put it into this dish.

I just hope it's enough
to get me ahead of Callum.

Round one of the finale
is over in 10...

ALL: Nine, eight, seven,

six, five, four,

three, two, one!

(CHEERING AND APPLAUSE)

How good!
Oh, well done, mate.

Wowie!

For this round, there's a total
of 40 points up for grabs.

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

..Laura.

(CHEERING AND APPLAUSE)

Oh, wow.

That looks delicious.

What's the dish?

So, it's
a samphire and potato risotto

with a smoked pipi broth,

rosemary oil, some in the broth,

and then just
some fresh rosemary flowers.

Your whole dish rests on
the texture of those potatoes.

Yeah.

You just stressed me out, Sofe.

Laura...

..it's not easy
to get those potatoes right.

In fact, it's very easy
to get them wrong and inconsistent.

They can turn to mush
or they can be too crunchy,

but the texture is insane.

(APPLAUSE)

Using a waxy potato,
when you bite down on them,

you get this beautiful cross-section
of the potato

without it crumbling at all.

And every single one of mine
was cooked exactly the same.

It's pure skill, it's pure touch.

And that's what you have
in absolute spades, Laura.

Laura, this is
another sensational iteration

of the flavours and ingredients

that we know you so well for.

Yes!

I wasn't convinced that
you could show us something new,

but you really did.

And today I think it was
a lot through texture.

I love that you said

that you were going
to make a risotto,

and you really did treat
your potatoes like a risotto.

The outside and the inside
are all cooked so evenly.

And I love what
that rosemary gives to the dish.

It actually links
with the samphire really well.

And above all,

the potato and rosemary
really are the heroes of the dish.

You have done such an amazing job.

Yeah, I love it.

I'm so proud of you.

What you've delivered
is exceptional.

This is generous, well presented,
very well combined to perfection.

You kept everything controlled
like a chef,

and you deserve
to wear this white jacket

because
this is absolutely fantastic.

Thank you.

SOFIA: You've put up a plate

that is so deeply
and distinctively you.

Thanks so much, Laura.

Thank you very much.
Well done, Laura.

(CHEERING AND APPLAUSE)

Well done!
We were never going
to make this easy.

Callum.

(CHEERING AND APPLAUSE)

CALLUM: Yeah, this has been
a hard challenge.

I've got all this pressure on me

to make this bite
the most perfect bite

of my MasterChef competition.

I'm questioning.

I'm going, like,
"Did I get the balance right?

"Did I get the proportions right?"

Hello, gang.

"Can they taste
the rosemary potato?"

(JUDGES EXCLAIM)

All those little kind
of decisions I made along the cook,

I just hope I got them right.

POH: Oh, wow.

Callum, round one. What's the dish?

Potato, rosemary and oyster.

It's got shimmer under it.

Wow.

Incredible.

Thanks, Poh.

It looks like
it's straight off a rock.

Mate, you've got a lot of courage,
because there's a chance

that you haven't got
the balance right,

and you have bet everything
in round one on one bite of food.

Callum...

..um...

..I love it.

(LAUGHS)

You know what, Callum?

You've reproduced something

which is an explosion
of textures, flavours.

The mandarin and the lemon

are giving that little acidity
and sharpness

into this fantastic well
emulsion mayonnaise.

The way you've cushioned
the whole lot in the bottom

of this superbly represented
oyster shell,

using the starch of the potatoes
is impeccable.

Callum,
the appearance was exceptional.

I've never seen anything
like that before.

But not only that,

you just got
that slight smokiness

from that bacon fat
and rosemary on the bottom,

which I think could probably be
the best move you made.

Callum, as an artist,
I was in such disbelief

when I saw how realistic
those shells were.

And then all those layers,
the salinity of the oyster,

the minerality of it.

Just the way

all those flavours
layered in your mouth.

You've created
a really captivating dish.

That is a feat.

You've absolutely
done yourself proud.

Thank you, Poh.
Thank you, Callum.

Cheers, mate. Well done.
Thank you, guys, thank you.

(CHEERING AND APPLAUSE)

I definitely took a risk today

and that's the best feedback
I could have hoped for.

Well done, Cal!

But I know Laura's
done an amazing job as well,

and I cannot let her have a lead
going into round two.

Well done. Bravo.

DARRSH: (WHISPERS) It's tense.

SARAH: I mean, this is actually
going to be impossible to judge.

Callum...

..you had one bite to nail it, mate.

And...

..you did.
I gave you 9 out of 10.

(CHEERING AND APPLAUSE)

Callum, that shell
was an absolute triumph.

I scored you...

..9 out of 10.

(CHEERING AND APPLAUSE)

Callum, that was
an explosion of flavours.

A true amuse-bouche.

So I gave you...

..a 10 out of 10.

(CHEERING AND APPLAUSE)

Thank you, Chef.

Callum,
what an imaginative bite of food.

It was...

..the perfect mouthful!

10 out of 10!

(APPLAUSE)

After Round 1, that's
a total score of 38 out of 40.

LAURA: My biggest fear going into
Round 2 is being

quite a few points behind Callum.

That does then start to mess with
your state of mind.

Now, Laura...

..the cook on those potatoes,
it required incredible technique.

And yours...

..were on the money.

9 out of 10.

(CHEERING AND APPLAUSE)

Laura, not only did you
reinvent risotto,

you showed us
a completely new take

on the classic pairing -
potato and rosemary.

9 out of 10 for me.

Laura, you were so in control
during that cook.

And it showed on the plate.

That's why I gave you...

..10 out of 10.
Yes!

Throwing them out,
left, right and centre.

Laura,
your bowl of food was generous,

clever and beautiful.

I am giving you...

..10 out of 10!

She's all tied up.

Whoo! We've got a fight on our hands,
don't we?

JEAN-CHRISTOPHE: Oh, yeah!

POH: This is unprecedented.

You're going into
Round 2 entirely even.

You're really going to have
to fight tooth and nail

to make headway now.

Round 2 is a pressure test.

And, trust me, you will be feeling
the heat.

When thinking up
a grand finale dish

complex and brilliant enough
to challenge

two of the greatest cooks
this kitchen has ever seen,

we knew we had to go big.

And this dish is going to be one of
the greatest feats of your careers.

Whoa!
Oh!

The chef who created it is
one of Asia's top pastry chefs.

Oh.

He discovered the love of baking
at six years old.

Wow.
Wow.

He's altered the landscape of pastry
in the Philippines forever.

DEPINDER: Oh, Manila.

Lucky for us,
he now calls Australia home.

He's won more awards
in his career

than most chefs in a lifetime.

Named Philippines' best pastry chef,

please welcome Miko Aspiras.

(CHEERING AND APPLAUSE)

CATH: He's so young!

AUDRA: It's a lovely Asian gene.
He will look 17 till he's 80.

JEAN-CHRISTOPHE: How are you?

He looks sweet.
Yeah.

SOFIA: Miko, welcome to
the MasterChef kitchen.

Thank you so much.

I'm just so excited to be here
today.

The pastry scene in the Philippines
is so diverse.

What else makes it really special?

In the Philippines,
we have many different influences

and that reflects in our food.

And, also, I think the most special
part of pastry scene

in the Philippines is me.

(LAUGHTER)

LAURA: Yes, Miko!

I love it. Oh, you seem so nice!
Oh, no...

You think he's nice now.
I know.

Miko, just how difficult
is this dish going to be?

Well, this is the most technical

and complex dessert
that I've ever created.

(GROANING)

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

Can't wait.
Definitely.

GANTRY: Oh...
Oh, jeez!

Alright, Miko, let 'em have it.

Today, you will be making my...

(SCREAMS) What the...?!
What?!

MAN: Jesus!

..botanical garden.

(HEAVENLY MUSIC PLAYS)

Like an edible bouquet of flowers.

Oh.

Mm.

JEAN-CHRISTOPHE: Come on, guys.
Have a good look.

LAURA: Oh, my God!
Oh, my goodness.
Come closer.

This is a stroke of genius.
Oh, my God!
Holy crud!

So, this dish is composed of
my petit fours.

WOMAN: Oh, my God.

The lollipop flowers are raspberry
and strawberry gum truffles.

SNEZ: Oh, my goodness!

LAURA: Beautiful.
CALLUM: Incredible.

So the lollipop flowers are filled
with strawberry, raspberry ganache

dipped into a raspberry chocolate.

Wow.

The most technical part there
is the texture of the ganache.

It's very fudgy. Yeah.
SNEZ: Wow.

And then we have the pebbles.

Those are profiteroles.

Wow.

Oh, my gosh.

The pebble, there's a lot of things
going on in there.

So, the very middle
is Earl Grey tea mousse.

And then the profiterole.

Then it's dipped into
a dark chocolate coating.

And then there's
a mandarin dark chocolate ganache.

Then finally,
the dark grey chocolate layer.

And sprinkled
with lemon myrtle crumble.

Wow.
AUDRA: Oh, my God.

It's like, how many elements are
in that one small thing?

Fitting all that,

all six layers inside something
that big - not easy.

Yeah. So, definitely,
the amount of each component

that you put in there, you have
to be really critical about that.

'Cause that's going to affect
the eating experience as well.

Yeah.

SARAH: Oh, my God.
It looks like an actual pot plant.

There's so much detail in it.
Miko's a magician.

It is insane.

These are chocolate twigs
with wattle seed tuiles.

Ooh.

ANDY: That looks so good.

BEN: Good lord.

We have aloe vera spikes.

LAURA AND CALLUM: Wow!

Whoa!

For me, probably the most technical
one in terms of tempering chocolate.

So, on the inside,
it's a gel foam filling

made out of calamansi,

it's a Filipino ingredient.

POH: Which is a citrus.

And it's mixed with aloe vera juice.

Oh, yeah.

So fresh.
So zingy.

I think across
all the petits fours,

that nothing's, like,
super decadent, chocolatey.

Everything's got this, like, really
refreshing kind of flavour to it.

Mm-hm.
Incredible.

WOMAN: Wow. Looks like a lot of
elements.

DECLAN: It is a hell of a lot.

Pressure tests are designed to,
you know, put the heat on,

put the pressure on and Miko's
come in and pulled out the big guns.

Very glad I'm up on the gantry
right now.

I'm a big fan of, you know,
flowers and nature

and this is right up my alley,

but I certainly don't think
I could be cooking that!

Well, it's time.

You will have...

..4.5 hours.

(AUDRA LAUGHS)

That's ridiculous.

Everything you need to recreate
Miko's masterpiece

is at your benches.

The recipe, equipment
and ingredients.

You are aiming for an identical dish
in both looks and taste.

Each of us will score your dish
out of 10.

So, for this round,
there's 50 points up for grabs.

That total will be added
to your scores in Round 1

and that will determine our winner.

Miko, do you want to do the honours?
Yes. My pleasure.

Your time starts...

..now!

(CHEERING)

WOMAN: Go, Cal!
ANITA: Go, Lozzie!

Go, Lozzle!

Butter. Water. Milk. Salt. Sugar.

Oh, my God, so much to do.

There's like 7,000 pages
to this recipe.

There is so much to get right
in this dish today.

I mean, there's four complete
different petits fours

within this whole beautiful garden.

And the first thing
I'm doing is the pebbles.

The first element I need to make is
the actual profiterole itself.

The profiterole is almost the crunch
inside the actual stone

that holds that Earl Grey mousse.

She glistening.

It's got
a really thin, crispy shell,

a really aerated centre

that allows for enough mousse
to sit inside of it.

Tea, tea, tea, tea, tea.

Earl Grey tea. Earl Grey tea.

I'm just kind of reading
a few steps ahead,

um, to kind of know, you know,

get a thermometer out for,
like, step seven.

The last time I cooked
in a pressure test

in the grand finale was actually
in season six,

and so much went wrong.

I don't know what's happening,
I really don't.

I was so derailed by the end of
that cook

because of those small mistakes
I just didn't have time to fix.

Far out.

And, ultimately,
that's what cost me.

So, this time, I need to remain calm
and composed.

ALANA: Great pace, Lozzie!

Thank you.

My strategy to beating Callum today
is to multi-task.

I need to make sure that I've got
multiple things on the go at once,

but also making sure that
everything is done correctly

because there is no time
to redo things.

I'm just like powering through

and I've got one more shot
to take out the trophy.

WOMAN: She's already done
the batter.

When she took it out of the bowl,
it looked...it looked wet.

STEPH: Yeah.
Yeah.

Laura has started this cook
super fast,

but she's starting to pipe her
choux

and her batter looks
a little bit wet.

That could be an issue,

because if her batter is not
the right consistency,

the profiteroles, they won't rise.

And she won't have enough structure
to pipe something into it.

SNEZ: That is not good.

Um, Miko's dish
is absolutely gorgeous.

Like, I wish I was just eating it
and not having to cook it right now.

Um, but here I am,
and I'm excited to do it.

And I know Laura's going to be tough
to beat,

but I can't wait to try.

LAURA: Let's go, let's go, Let's go.

Last time I was here in the finale,
it was many, many years ago now.

Yeah. It's quite, quite hard.

I slipped up
on some execution details.

Oh, no!

So, today,
I think it's really important

that whilst I get out of
the blocks quickly here,

I need to make sure that I'm getting
every single little detail correct.

So my strategy is to take my time,
not multi-task,

and give each of the elements
my undivided attention.

Beautiful, Cal. They look great.
Thank you.

Yeah, amazing.

AUDRA: She's powered through,
hasn't she?

This is the biggest cook of
your lives!

Half an hour down, four hours to go.

(THEY SHOUT ENCOURAGEMENT)

LAURA: That's so cute.

Happy with that - tick.

Um, now I'm just working on
the Earl Grey mousse,

as well as the mandarin ganache
for the pebble,

because it's going to be layer on,
layer on layer.

THEO: It's so small.

WOMAN: Happy, Loz?
Yep.

Two, four, six. Oh, my God.
Two, four...eight.

ANDY: I'm worried about these
profiteroles from Laura.

They look great on the outside,
but when you break into it,

there's not much air in them.

They haven't, like, puffed up to be
quite hollow.

POH: Mm.

And they look a little bit small
to the eye.

That's going to throw off
the entire balance of that pebble.

Yeah, that's true.

JEAN-CHRISTOPHE: Callum and Laura,
you've got three hours to go!

LAURA: Come on.

This Round 2 is going to come down
to the most minor details.

And we're seeing a couple of cracks
early just with the choux.

They're very different.
Laura's were very small.

How would that affect
the final dish?

Well, the size of the profiterole
for me is very important

because it carries the mousse.

It comes down to
when we eat it later.

The flavour of the Earl Grey needs
to be pronounced,

but more on a subtle flavour.

But it has to have enough in there.

JEAN-CHRISTOPHE: So, basically,
there's an issue.
Yeah.

A small mistake could cost a lot.
Yeah.

Whoo!

DEPINDER: You just keep going.

"Push glazed profiteroles flat side

"into the mandarin ganache-lined
pebble moulds

"and fill any gaps inside the moulds
with ganache." Yes.

It's time to start filling my moulds

with this chocolate and mandarin
ganache.

I'm piping a really generous amount
in, almost about two-thirds full.

I'm feeling pretty good.
I feel like, honestly,

just don't even have time to stop
and think about things.

It's just like all systems go.

It's time to now place my coated
profiteroles into the mould.

And as I'm doing it...

..I'm noticing that the profiteroles
are sinking too far into the mould.

Like, it's just not right.

When I was tasting Miko's pebbles,

the balance of all the different
flavours were just so perfect.

But I think that the profiterole

was actually bigger inside
than mine.

I don't have time to go back
and make these profiteroles again.

I would lose almost an hour
of this cook doing that.

(EXHALES)

I have no idea
if this is even fixable.

(EXHALES)

WOMAN: Come on, Laura.

(SNIFFS)

JIMMY: Take deep breaths.

Ah, yes!

Today is all about getting those
little details right.

So I'm trying to take my time
to read the recipe,

make sure it's absolutely perfect.

SNEZ: Looks great, Cal.

"Transfer to the blast fridge
to set until required."

Alright. So far, so good.

I'm feeling confident
with what I've done.

But there's a long way to go.

LAURA: I'm trying to tame those
emotions bubbling away.

Every single crucial moment
in my life

has literally led me to this point.

BABY FLORENCE: Ah, mum-mum!

And I think, what example do I want
to set for my daughter?

(COOS)

MAX: You know how to do it.
Just use your instincts, babe.

I need to think on my feet
to create a solution...

..to make sure I can get this pebble
as close to Miko's as possible.

I need to make sure
that my Earl Grey tea mousse

and my mandarin ganache are
in perfect balance

with my smaller profiterole.

Let's go.

So I'm going to use a little bit
less than what the recipe says

to counterbalance
that actual profiterole size.

OK. Phew!

I may actually be able to save
this whole element.

I just feel like this is my moment.
(CHEERING)

It's all I can do -

that and hope.

Nice work, Laura.
Nice, Loz!

POH: This dish will come down
to all the details.

You have 2.5 hours to go.

Come on. Let's push!

(CHEERING)

CALLUM: "Prepare a large baking
sheet with a pebble mould."

The mousse is inside
the profiteroles.

I can coat it with that beautiful
chocolate on the outside,

which, in turn,
goes into the pebble mould

with that mandarin ganache as well.

And then it's going to start
looking very pebble-esque.

The fridge.

I've just dipped my profiteroles.

I filled them,
dipped them into chocolate.

They're in the blast chiller now.

And then, I don't know
what I'm going on to next.

I haven't read that far ahead yet.

Cal's definitely chasing Loz's tail

in this pressure test race
in Round 2.

Time is so precious
in a pressure test

and I'm worried for him.

WOMAN: Nice, Lozzie!

SNEZ: Beautiful, Laura.

LAURA: My wattle seed tuiles
are in the oven.

I feel like I'm up to
a very tricky part.

"Temper, want it smooth."

I'm now working on my dreaded
aloe vera spike.

Cones. Oh...

Miko's aloe vera spikes were filled
with calamansi

and aloe vera gel.

Once you bite into
that aloe vera spike,

it almost explodes in your mouth.

I feel like this is the hardest part
of this entire dish.

The first thing I crack on to
is tempering the chocolate.

"Melt it to 50.

"Add chopped chocolate
to the melted chocolate

"and bring down to 30 degrees."

Callum.
Hello, gents.

How are you going?
I'm feeling good.

I actually am enjoying this cook
just ticking away.

You can never in this 4.5 hours
have one misstep.

I only want to do things once
and do them perfect.

I think what you need to do now
is find another gear.

Because right now,
you're just starting to fall behind.

LAURA: She's done it.
Well done, Loz.

You need to try and catch up
some time here.

Am I going slow?

I think you're about 10 steps behind.

WOMAN: Oh, my God.

(SIGHS)

Right now,
you're about 10 steps behind.

Yeah, it's going to be tight.

I think what you need to do now
is find another gear.

Yeah.

Now's the time where it can really
make a difference.

Look who you're doing it for.

I know.

If you can find any bit of
inspiration,

they're standing right up there.
I know, mate.

I'm holding back the tears,
to be honest, so...

Mate, hold them in
and let them out at the end.

I know.
Come on, mate, you can do this.
Good luck.

Yeah. Let's go, Cal. Let's go!
Let's go!

I'm under such immense pressure
right now.

Go, Daddy!
Go, Daddy!

This competition means a lot to me,

and I just want
to do my family proud.

I'm going to go into overdrive
right now.

Come on, let's go.

It is not an option
to not get finished.

I am going as quickly
as I possibly can right now,

and I've still got a lot to do.

And I need that time
for the assembly, for everything.

For my pebble construction,

I'm just going to smash them out

to try and catch up a few things
here to get back on track.

But right now, I feel like
I'm up against the clock.

DARRSH: Callum's starting
to construct his pebble,

but he's rushing through it

and it's lacking a little bit of
finesse.

Against someone like Laura,
who is an absolute titan,

the finesse on these pebbles

could be what stops Callum
from picking up that trophy.

This is the most intense
grand finale we've ever seen.

Two hours to go.

Whoo!

I feel like I may have fixed
my pebble,

but I've got no idea
whether it's going to work out.

And I know how precise Callum is,

so I need to focus on every single
little detail

of all these other elements.

My chocolate is looking fabulous
and perfectly tempered.

It's now time to start making
my chocolate cones

for my aloe vera spike.

I need to get it into
those acetate cones.

"Fill the cone to the top,

"then tip cone upside down
over the tempered chocolate bowl,

"allowing excess to spill out."

So my chocolate cones are full,
currently.

I'm going to pour the rest back into
the tempered chocolate bowl,

so hopefully they turn out good.

Look, I'm just like,

I'm trying to make sure that
every single element is perfect.

So, yeah, we'll see.

I think I've poured out
enough chocolate

to make sure I get that
quintessential choc top bottom.

Come on.

SNEZ: See how on the bottom
she's got a lot of spillage?

Oh, I see.

I don't know.

I'm now piping in that
calamansi and aloe vera gel,

and I'm piping over
some extra tempered chocolate

just to seal that cone off.

Well done, babe.
Oh, fantastic, Loz.

While my aloe vera cones
are setting,

I'm now moving on
to my chocolate twigs.

CALLUM: I think they look like
pebbles, so I'm happy with that.

You got this.

Just trying to find that next gear
that Andy was talking about,

so I am getting there.

But golly, there's a lot of steps
to this recipe.

SARAH: Oh, he's behind Laura. Wow.

I do think that at this point in
the pressure test,

that something like this,
being a little bit behind Laura,

can play a bit of a role
in his mindset.

So I'm hoping he can get out of that
and bring it back home.

(GROANS) Argh!

Are you alright?

Oh, what's he got?
Has he got a cramp?

SNEZ: Go, Cal.

I can see Loz ahead.

She's just finished
those aloe vera spikes,

which means that I'm behind
the eight ball.

So, yeah, I'm starting on
the aloe vera spikes.

An hour and 45.

OK. Thank you.

It's not a lot of time.

So I've got no other choice here.

I have to work harder and faster
to try and make up this time.

Alright. OK.

SNEZ: Oh, my God! Laura!
(APPLAUSE)

LAURA: It's so hot
but I really don't care.

The tuiles are looking great.

Raspberry puree,
Tasmanian pepperberry powder...

I need to start making
my raspberry lollipop flowers.

Miko's lollipop is, like, so sour
with that raspberry flavour.

But then you get, like, smacked in
the face with that strawberry gum.

There needs to be that beautiful,
sturdy ganache on the inside.

And that crunch as soon as you bite
into it from that chocolate coating.

"Remove from heat.
Place over ice bath.

"Allow to cool to 70."

70.

I am reading this recipe
like there is no tomorrow.

I'm reading it once.
I'm reading it again.

"Pour raspberry puree mixture over
half-melted chocolate."

I'm not leaving a single thing
to chance in this cook.

One hour to go, please. Come on!

(CHEERING AND APPLAUSE)
Come on! Come on!

Come on!

One hour!

Go, Cal! Go, Cal!

Right.

I've tried to pick up the pace
because I realise I'm in the weeds.

I'm not potentially going to get
the dish assembled in time.

CRYSTAL: You got this, Cal.

So I look at the recipe.

There's a couple of processes
that I'm very comfortable with.

So I'm thinking, yes,
the recipe is important,

but actually follow your instinct
as well.

So I might just kind of catch up
the time here.

ANDY: I'm a bit worried about
the texture of Callum's ganache.

I think he missed that step,
where he was meant to cool it down
in an ice bath.

He went straight from blitzing it
and then pumped it into the mould.

That's why it's thinner,
because it hasn't cooled down.

I don't know if that's going to play
an effect on the texture.

Yeah. We'll see.

One mistake like that

could be the thing that costs him
the trophy again.

(CHEERING)

Bring it home, baby.

LAURA: I've got two steps left
before I can start plating.

The first one
is to assemble my lollipop flowers.

WOMAN: Well done, Lozzie.

The level of detail and intricacy

on all four of these
beautifully-perfect petit fours
is insane.

Yes, girl. Wow, Lozzie.

And as each petal is going on, it
is looking more and more beautiful.

MAX: That looks beautiful, babe.
Oh, my God, Laura.

(APPLAUSE)

My final job
is to spray these aloe vera cones.

I'm making sure every single part of

all those intricate details
are nailed,

because they're the finer details
that could win me this competition.

Oh.

There's less than 30 minutes to go,

and I was hoping to spend 30 minutes
on actually assembling this thing.

CRYSTAL: Don't forget the powder.

Oh, yes, I did forget the powder.
Thank you.

But I still have so much to do,
so I need to get racing.

Cal, those little details.

Things are getting very intense.
ANDY: Yeah.

Callum's trailing behind.

I'm getting a little bit worried
watching him.

It's all about making good decisions
from here on out.

He needs to use every bit of
experience that he's had

in this kitchen, out of this kitchen.

Everything that he's learned matters.

He has to find another gear
because if not,

he's not going to get enough time
to finish.

LAURA: It's now time
to assemble this beautiful,

magical, edible garden.

There are two full pages
of instructions

of how this dish needs
to be assembled and plated.

"Position one inch behind
and two inches to the right of T2."

I don't like this.

Callum is going to be
so precise with

where every single little twig
and leaf and stick and stem goes

on this dish.

I'm not losing this.

So I need to make sure mine is just
as perfect,

if not better than his, to beat him.

(CHEERING)

Your whole MasterChef career
comes down to this moment.

15 minutes to go!

Bring it home!

CALLUM: Next 10 minutes
is assembly time.

So this is where
this whole competition

is going to be won or lost.

So I'm going to use every minute
I can to make it bloody perfect.

WOMAN: Looking good, Cal.

Whoa.

Oh, my gosh.

Callum is absolutely battling
this clock right now

to finish this edible garden.

The pressure on him is so intense.

MAX: Nice, babe. You've done it.

(CHEERING)
Yeah, Lozzie!

Mummy! Mummy! Mummy!

CRYSTAL: Yeah, let's go, Cal!
Let's go! Let's go.

CALLUM: It is pressure time
right now.

THEO: Take a breath, Cal.
SNEZ: It's OK.

I'm still not sure at this point
in time

if I'm going to get everything done.

But I owe it to my family
to give everything I have.

Yeah, go, Callum!

There can only be one winner!

One minute to go!

(SHOUTS OF ENCOURAGEMENT)

Keep going, Cal!

I'm so proud of you.

CALLUM: I'm pushing right to
that last second.

For the last time, 10...

ALL: Nine, eight,

seven, six, five...

..four...

..three...

..two...

..one!

That's it! Well done!

(CHEERING AND APPLAUSE)

(EXHALES)

WOMAN: Ah, Cal.

(SOBS)

I feel like there's a lot of people
that sacrificed a lot

for me to be here.
LAURA: Well done.

Well done, mate.

And I feel like, um...

CRYSTAL: It's OK. It's OK. It's OK.
It's good. It looks amazing.

I feel like I've been trying to win
this competition...

..for 15 years.

I love being here.

I love this kitchen that's changed
my life in such a wonderful way.

But I've felt selfish at times.

Um...

Yeah. I just hope I've showed them
that it's worth it.

LAURA:
Well, that was my last-ever cook...

..ever, in this kitchen. Um...

..which is pretty sad.

It's like closing a chapter
and ending a book.

Um, and it's been
an incredible book,

and I've loved every single chapter,
heartbreak and all.

Um, but I would just love
that sweet fairytale ending.

(SIGHS) What a special place.

Yeah, it is a special place.

Good luck, Lozzie.
Thanks.

Smash it.
Thank you.

Oh, my God.
Look at this.
That's so precarious.

ANDY: You're nearly there.
POH: You're good. You're good.

You're doing great.
Oh, my God.

Laura, that...

That is immaculate looking.

You made that!

How does that make you feel?

(SIGHS) How do I put this right?

I used to say to myself,
like, a month after having Floss,

just like getting out of
your pyjamas was like
the biggest thing for me.

Doing my hair,
doing my make-up the next day.

So to come and do this, it's like...
It's a huge achievement.

And I just think, doesn't matter
what you want to do in life,

you can still do it as a mum.

Laura, you've proved time and time
again

that you are absolutely unstoppable.

I know you're going to hand on
all that kickass energy to Floss.

Yeah. (LAUGHS)

Laura,
we're going to taste your dish now.

Thank you.
Thank you so much, Laura.
Thank you.

Honestly, I feel giddy because...
(LAUGHTER)

I'm really impressed by
the execution,

the positioning
of every little detail.

Very close, just a millimetre,

maybe a little bit on the left,
on the right,

but it's just
a stunning interpretation.

OK, here we go.

The lollipop flowers
are extremely identical.

You can tell that she paid attention
to the amount of the petals.

Ooh. That is a really nice,
fudgy texture.

Oh!

First, the colour is impeccable.

The coating is perfect.
It's nice and thin.

And what I love the most is
that lovely flavour of the ganache.

The raspberry is coming out.

And you can get
the strawberry gum easily.

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

The ganache is textbook.

It has that lovely acidic quality.

And that little sherbet-y number
on top is just full of zing.

Like, it's perfect.

Next one, the pebbles
are gorgeously glazed.

They are.

Oh, wow. That texture!

It's just...
Wow!

The thickness of the ganache
and the coating are all identical.

ANDY: Yeah.

Mm.

The coating on the outside
is so thin, so sharp, so delicious.

It's so well done.

Love the mandarin ganache.

As soon as I cut mine open, I could
actually smell the fragrance.

Yeah.

Now, the Earl Grey mousse is not
as much as I was hoping to have,

but enough for me to really enjoy.

Alright, let's see what this
aloe vera spike's like.

MIKO: Yep.

It's very thick,
but that filling looks wonderful.

Yeah.
Even better than mine.

I appreciate the flavour
of the filling,

which is the aloe vera,
calamansi gel.

I love how sharp and how precise
she's fashioned the spike.

I really enjoyed
that very particular,

almost slightly medicinal flavour
that you get from aloe,

but it is quite thick and heavy
with that chocolate,

so I really found myself
crunching on it.

Unfortunately, yeah,

like, there wasn't enough tipping
and it wasn't aggressive enough

in removing the excess chocolate
from the cone.

And that's why the result
is a little bit thicker.

And then moving on to
the wattle seed tuiles.

It's one of the most perfect tuiles
I've seen.

Oh, my God. I think she's done
a very good piping job there.

The way she sticks them together
is just enough almond chocolate,

so it's not overdone.

Overall, I think she is
a little star.

Yeah. I think what Laura
has done here is comparable

to what I would consider,
like my sous-chef would do.

Wow.
ANDY: Wow

Proud is an absolute understatement.

I'm so impressed.

I think overall,

Laura has absolutely
smashed this out of the park, but...

..there are minor flaws.

So that being said,
it's time to score.

Good luck, Cal.

Thanks, mate.
Good luck.

That was by far the toughest cook
I've ever had in this kitchen.

JEAN-CHRISTOPHE: Oh, wow.

Look at that.
Oof!

POH: Hey, Callum.
Hello, everyone.

But I only need one more point
than Laura to win the title.

I gave it my all,
and I just hope it's enough.

Good to see you're still smiling.
Yeah.

Gosh, this dish is
the most complex thing

that certainly I've ever made
and probably have ever seen as well.

So to put up something that actually
I'm really proud of in the end.

um, yeah, I couldn't be happier.

At the end of that cook there was
just such a massive release.

Can you talk us through
what was going through your heart?

Um, yeah, I guess I feel like

I've got a pretty high threshold
for stress and emotion,

and I try, I guess, be that rock,

whether it's for my team or whether
it's for my kids and my wife.

But I think just the, um,

the combination of
all that effort to get here,

all the sacrifice that, you know,

my family and everyone back home
has had to make for me to be here

and then having them up here
on the gantry today,

um, and there was a little bit
of sadness in it as well.

Yeah.

For a place that's been such a,

like, a guiding light
and it's changed me, yes, as a cook

but more importantly, as a person,

I feel incredibly grateful
to have this opportunity again.

Well, Callum, for the final time,
thank you.

And we're going to taste your dish.
Thank you, everyone.

Thanks so much.
Thank you, mate.

Thank you.
Thank you.

Wow.

MIKO: OK, here we go.

The flowers, I think visually,
it's quite strong.

Ooh.

SOFIA: Quite thick.

Dense, isn't it?
Mm-hm.

That ganache in the middle was just
probably twice as dense as yours.

You really want your teeth
to just sink in

and get that really lovely
cushiony effect.

But it was definitely
a bit of a chew there.

Ooh.

There's a lot to love.

He's gotten his profiteroles
quite airy and puffy.

So when you bite into those pebbles,

it's just got a lovely texture that
goes the whole way through the bite.

Yep.

The one that I've got,
the layers weren't perfect.

I got a great amount of that
Earl Grey mousse on the inside,

but here there's no layer
of the mandarin ganache.

It just goes basically
from the profiterole

all the way to that glaze.

I thought that his profiteroles
were the right size

'cause it contained enough
of the Earl Grey mousse,

but what I thought was a little bit
flawed was the construction.

So the layers still looked
a little uneven.

Alright. Let's see what
Callum's aloe vera spikes are like.

MIKO: Yeah.

(SHARP CRACK)

Oh, did you hear that crack?
Yes.

He's nailed the thickness
of these spikes.

And that's a very generous amount
of gel.

I thought the chocolate
was tempered super well.

I'm attracted by this calamansi gel.

You can smell it, actually,
you can smell something very well.

And I've really enjoyed
the flavours.

So visually, gorgeously formed
leaves, like, perfect.

I loved the way he connected
the branches to the leaves.

Great attention to detail.

So the twigs are very well tempered.

The tuile biscuit is brilliant,

but there is some missing precisions

in some of the elements.

Let's score Callum's dish.

(EXHALES SHARPLY)
(SPEAKS INDISTINCTLY)

(EXHALES SHARPLY)

Laura, Callum, this is a moment
years in the making.

After 149 steps and 4.5 hours...

..it's come down to this.

POH: Laura, Callum...

..after 149 steps...

..it's come down to this.

Callum, we'll start with you.

Your lollipop flower
was as pretty as a picture.

But the ganache was too dense.

I scored you...

..7 out of 10.

Callum, the flavours of each element
are pretty spot-on in your pebble.

But it was the construction
that let you down.

I gave you...

..a 7 out of 10, mate.

Callum, I scored you...

..7 out of 10.

(WHOOPING)
(MOUTHS) Thanks, Miko.

I gave you 7 out of 10.

Callum, I'm giving you...

..7 out of 10.

Thank you.

So, Callum, that's a score of 35,

bringing your total score to 73.
Well done.

(WHOOPING)
WOMAN: Well done, Cal.

Thanks, guys.

Which means, Laura...

..you need at least 36 points
from us to win.

The flavours in that garden
were spectacular.

I scored you...

..8 out of 10.

Laura...

..I gave you

..8 out of 10.

Laura, I gave you...

..8 out of 10.

SOFIA: Laura...

..compared to Miko's...

..your dish...

..was near identical -

9 out of 10.

Oh!

Laura, I also gave you
9 out of 10!

(CHEERING)

You are the winner of

MasterChef Back To Win 2025!

(WHOOPING)

You've won the title,
you've won the trophy

and ¤250,000!

(WHOOPING)

Oh, my God!

Well done, mate. Ah!
Congratulations.

I'm so proud of you. Well done.

Well done, mate.
Oh, my God!

Are you sure? (SOBS)

(SNIFFLES)
Well done.

Oh, my God.
You did it.

You did it.
Yep.

Laura, how you feeling?

This is, like, the most surreal
feeling in the whole entire world.

I'm just...

I'm truly, like, so proud of myself

for coming back for a third time

and completely setting myself up
for heartbreak.

Um...

..and pulling off what
I never thought I really could do,

but I've wanted to for so long.

Like, it's... I've dreamt
of this moment since I was 13.

To have my family here,
to have had Florence up here today,

watching me cook has been the most
truly special experience of my life.

Um, I just want to thank Callum
more than anyone.

Just the support that you've
shown me throughout this competition

both times has been
so truly special.

So thank you so much for everything.

Aw, thanks, Lozzie.
I really, really mean it.

Thanks, mate.

Well deserved.

Thank you. Well done. You too.

Laura, in this moment
with you finally winning the title,

it feels right to mention
how proud Jock would be of you.

(SOFTLY) Thank you.

And it's so amazing to know
that he lives on through your food.

So thank you.
Thank you, Andy.

Laura.

Chef.

Well done to you.
Thank you, Chef.

Honestly, you are just amazing.
Thank you.

Callum.

I wish it was two winners,
you know that.

(CHUCKLING)

You are spectacular when you cook.

One day when Michelin
comes to Australia,

I will do the washing-up
in your place for one week

if you don't get a Michelin star
in the first year.

I'll hold you to that.
We have a deal.

We have a deal!

(LAUGHTER)

I did come back to win,

but I also know how much value
there is in this kitchen

regardless of what place you come.

And I think that every single person
here is a winner

and we all gain something,
whether it is our cooking skill

or who we are as people
and growing in other ways.

I think experiences like this
will help me become,

um, yeah, a better...

..a better husband, a better dad,

and better for my team back home
as well.

And, Callum, you ain't leaving here
empty-handed.

For coming in second place,

we're giving you ¤40,000

to help you kick-start
the next chapter!

Thank you.

Thank you very much.

And can't forget about third place.

Here he is, Jamie,
for making it to the semifinal,

you're getting 10 grand, mate!

(CHEERING)

Thank you.

Sav, I hear you've got something
to share.

I do.
Ooh.

So MasterChef
is coming to Sri Lanka,

and I've been asked to judge.

(CHEERING)

That is wild.

Sav, you're going to be amazing.

Declan, Sarah,
have you got something to tell us?

(LAUGHTER)

(WHOOPING)

Bloody hell!

Laura, it is FINALLY time.

You have waited 11 years
for this moment.

Go over and lift that trophy, Laura!

(CHEERING)

Oh, my God.

(WHOOPING AND CHEERING)

(SCREAMS EXCITEDLY)

(SCREAMS EXCITEDLY)

(SHRIEKS EXCITEDLY)

Captions by Red Bee Media