All language subtitles for MasterChef.Australia.S17E01.1080p.HDTV.H264-DARKFLiX[EZTVx.to]

Oh, wow.

This is amazing.

Wow. A bit magical, eh?

Funny.

MasterChef changed my life.

I've come back to push myself to new
limits.

I'm laser -focused on holding up that
trophy, and I'm back to win.

Look how lush it is!

It's never been the right time, but I
believe now is the right time to test

myself in the kitchen again.

It looks amazing.

This second chance is now or never for
me.

It's the universe telling me, you've got
what it takes. Let's go.

Welcome to the MasterChef kitchen.

As soon as you walk into the MasterChef
kitchen... Ten minutes to go.

It is so exhilarating. That's
exceptional.

Everything's in there perfectly
balanced.

It generally does feel like coming home.

I honestly feel like I owe my whole
career to MasterChef.

I've co -opened two restaurants now.

I've hosted my own cooking shows.

I've done MasterChef twice and I've come
second twice.

You've had 18 -year -old, first moved
out of home version of me.

To cook like this today, Dean, is
really, you know, it's amazing.

We haven't got an Italian name on that
trophy.

Cook like this and you will be the
first.

Thank you.

Service, please.

You've had a business owner version.

I've watched you come a long way.

You left this kitchen the first time and
you came into my kitchen. I've got to

say, the person you were then compared
to the person you are now is night and

day.

Yeah.

And now you've got the mum version.

Yeah. This is the third chapter of my
MasterChef story.

This time I'm competing for my daughter,
Florence. I want to make her proud and

show her that it's never too late.

You can win third time.

My life has changed a lot since I first
did MasterChef in season two.

Absolutely. Drop dead gorgeous. It's
brilliant.

Put it there. Seriously.

Good job.

I was the youngest contestant. I was 18.

Not long ago, you were a kitchen hand
washing pots and pans.

You are a champion. Well done today,
mate.

Now, I feel like I learned a heck of a
lot, and I realise cooking is what I

to do for a living.

So I've competed twice.

I've gotten pretty close to winning
MasterChef, but to be here right at the

and be holding that trophy, it would
feel like I've just finished what I

started.

And I think showing my kids that I'm
happy to get outside my comfort zone by

coming back into the competition is
actually a really powerful thing.

Game face. Yeah!

When I first stepped into the MasterChef
kitchen in Season 6, I was such a baby

in the industry.

You know, I'd never cooked anything
professionally.

You're cooking with an experience that
is far beyond your years.

It looks absolutely beautiful.

That is delicious, delicious, delicious,
delicious.

I got out of the competition and just
hit the ground running.

And eight years later, I came back.

And I missed out to Billy and came
second.

I was totally devastated missing out on
winning.

So I'm back to win.

Three of our toughest contestants are
back, taking on 21

of the best returning cooks we have ever
seen.

They are all here with one goal.

They want that title.

Who will win the MasterChef crown?

He's beautiful.

Oh, my God.

Wait a minute. That's Gordon Ramsay.

Like... Ah!

Good evening, everybody.

I'm Gordon Ramsay. Welcome back to
MasterChef, everybody.

Wow.

Right.

For all of you, MasterChef has really
changed your lives.

and help shape who you are today.

Because you've all gone on to do
extraordinary things, from cookbooks to

products, TV shows, and even successful
restaurants.

But none of you have ever earned the
title of

MasterChef Australia.

Right here, right now, is your chance to

rewrite history.

Because you're all standing here back to
win.

Declan, where are you, young man? There
you go.

We've heard of you as far back as
London, right?

Declan's my name and... Fish is my game.

I think I'm going to take this time
round to pick up that trophy.

Yes, most definitely. I wouldn't be here
if I didn't think I was.

And how hungry are you for that? Because
we're not messing around here. There's

serious stakes to this.

I'm starving, mate. More than hungry,
I'm starving for it.

I'm here to prove to myself that I can
do it and to the rest of Australia.

That's what I want to hear.

Order.

You're used to standing on this side
judging MasterChef in Singapore.

Shall I join you?

My whole life changed after I went into
MasterChef.

And I think it's a reminder that this
was what I was meant to do. Absolutely.

Yeah.

To see someone like Audra from 2012,
who's gone on to become an amazing

an amazing cookbook author, she's
achieved so much, and it's testament to

how high the caliber is of this
competition.

Now, sadly, I'm not sticking around for
the entire competition, but the ones

that will be here to inspire, motivate,
and push you

every step of the way are, of course...

Your incredible judges.

Please welcome back Andy!

Sophia!

Paul!

And John -Christophe Novelli!

I'm going to say something very quickly.

Many, many years ago, like 35 years ago,
Gordon used to pick me up on his

motorbike most of the night for a
Chinese.

And we both used to be skint.

True or not? This is true. And we used
to share a bowl of rice in two, like two

lovers.

And you know what?

One day, it dumped me.

For David Beckham.

It's so good to see your faces.

Guys, do you realize what you've done?

You have said yes to this wild
rollercoaster ride again.

Thank you for your courage and for your
vulnerability.

Righto, you guys know better than anyone
just how fast things move in this

kitchen, right?

So, I'm not wasting any time.

Tonight is a service challenge.

And Gordon Ramsay is going to be running
the kitchen.

Let's go.

Bring it on.

We are getting into three teams.

It's game on.

Oh.

Defender, one, two, three. One, two,
three. One, two, three.

One's over there. Two's in the middle.
Three's over there. Let's go. Day one,

doing a service challenge.

Oh, my gosh.

It's about to be brutal.

We are not here to play.

We'll get our team.

But.

Every team, they need a team captain.

And yours are about to walk through
those doors.

Really?

Three more contestants.

That's right.

Three more cooks joining you. What?

Not only are they your captains tonight.

They are your biggest competition.

Please welcome MasterChef legend, Callum

Hart.

Would you believe it? Look who's walking
through those MasterChef doors.

Three absolute MasterChef legends.

Just when you think you're special, they
just bring you back to ground.

I'm going to be versing Calum, Sarah and
Laura.

They are the goats in this kitchen.

Yeah, it's crazy.

Are you guys in teams already? Yeah. Oh,
amazing.

That's your team.

Who would have thought? Let the games
begin.

These legends, they're third timers in
this kitchen. Oh, my God.

And not only that, they've all placed
second.

I'm very good at coming second.

I know how to get to the end. I've just
got one extra little hurdle.

Well, this competition is going to be
intense.

Only one of you is going to take home
$250 ,000.

Hold up that trophy.

and earn the title of Australia's next
MasterChef.

I'd like to acknowledge the traditional
owners of the land upon which this

competition takes place and pay our
respects to the elders past and present.

This is a place that has always been
rich in food and culture, so...

Take that as inspiration in this
kitchen.

Right, all of you, the family reunion is
over.

Let's get to it, shall we?

For today's service, you'll be cooking
an incredible two -course menu, an

amazing main course, followed by a
spectacular dessert.

Now, lucky for you, I've chosen two
incredible ingredients to be featured

these dishes.

It's up to you to decide which
ingredient goes into the main course and

ingredient goes into the dessert.

Now, trust me, this is one challenge you
want to win.

The top team tonight will have a unique
opportunity to cook for the biggest

prize of this entire season.

Ooh.

Game -changing advantage.

And, because tonight we're not defeating
anybody.

This is serious. This is back to wing.

All of you are going to be responsible
for cooking the most incredible dinner

for frontline workers.

And they deserve nothing short of
perfection.

Now, it's very near and dear to my
heart.

Our oldest daughter, Megan, is in the
police force.

Our son, Jack, is the Royal Marine
Commando.

Protecting and defending the country.

We're giving you two hours before
service starts.

You'll be serving two courses, 60 plates
per team, 30 per course.

Gordon, any famous harsh words?

Give it your all.

Understood? Understood.

Your two hours start now. Let's go.

Go, captain, captain, captain.

Okay.

Apron.

Apron. Yeah, thank you. Thank you.

I like this color. All right, let's do
this.

Let's have a look, guys.

Oh, my God.

Oh, my God. Okay, amazing.

Corn and carrots.

Dessert corn?

I think dessert corn.

All right. All right, sweet corn.

Lucky star. Sweet corn.

All right, let's talk teams quickly.

I don't know everyone very well, but I'm
going to try.

Andre, you're a main.

Yep, I think you should be a main. Boy,
main.

Yep. Yeah, main.

Guys,

first impression.

Carrots and corn, come on. Classic. Not
a thank you in the house anywhere. Thank

you. Much appreciated.

Main course, tell me what we're
thinking.

So we're thinking with carrot, beef.

Right. We're going to get...

Ideally the the rump cap if we can.

We'll do carrot a couple of expressions.

We've only just done planning chef.
Clock ticking guys, yeah?

Lovely. Okay, thank you.

So we've got a hero carrots, right? It's
got to be prominent on the dish. We've

got to use it a couple of ways. Yeah.

Colin's leadership skills are
phenomenal.

We do like.

macadamia carrot puree something along
those lines do we do like a i don't know

a little pickled carrot as well you can
clearly tell he runs his own restaurant

whereas i've only been out of masterchef
for two years so callum tell me what

you need me to do go for it guys i
missed you the gang's

back together what a waste To kick off
day one, it's kind of like coming back

school, but we're the teachers, which is
pretty cool.

Gordon Ramsay in the house.

First impression of the two ingredients,
protein, what are you doing?

So protein, we're going to do fish and
sort of like the corn chowder, like in a

modern way. Yeah.

And the captain.

Could not be three better people to lead
the first team challenge.

Yeah. There's six restaurants between
our three captains, which is pretty

impressive. If you were Laura Callum or
Sarah, how would you go about leading

your group? I'm wondering if you'd lead
with a bit of an iron fist or if you'd

let everybody play to their strength. I
think you have to take charge from the

get -go because if you don't and people
start to, like, go in their own lane, I

feel like that's when the plan can get
confused.

So lay down the law. Exactly. All right,
let's go. Go, let's go, let's go, let's

go.

Jean -Christophe, if you were one of the
leaders, how would you go about it? I

will make sure clearly that everyone
understands me.

And that's the problem.

Guys, I've got a little bit of Adelaide
goss.

Laura, when she popped out of here, she
actually went and worked for Andre for a

while.

Where's Andre?

And she's the team captain. No way. Now
she's leading Andre.

Yeah. That is good.

I wonder how either of them feel about
that change of dynamic.

Get the three things that need to be set
on.

They're like your sentence again.
They're your three things. And then

around that.

100%. We are doing a corn and milk
dessert.

So we're going to have like a little
roasted corn ice cream, a buttermilk

granita, a little cornflake crumble.

and then, like, a really yummy, bitter,
whole orange cake.

I've decided that I'm going to work with
the sweet team and I'm going to leave

the mains to Andre to sort out.

Lots of flat -leaf parsley.

Yeah. Mustard. Fennel.

Garlic. I definitely trust Andre. I know
how he works. I think he can really

help be that emotional support, almost
sous -chef role today.

Everyone work neat and clean.

Andre, you're in charge of that.

I am feeling quite anxious at the
moment.

I'm meant to be on maternity leave, and
I've just been thrown back into the

MasterChef kitchen, into this role, and
it's feeling quite daunting.

There's lots of new faces, lots of
people I haven't worked with before, but

lots of familiar faces, which is nice,
but I am back to win. Yes, I am. Today

and every other day in this kitchen.

Having fun, Laura?

Always.

For, like, the childhood kind of base,
we need something carby. I think the

fondant potato would be much better.
Yeah, so I reckon you can get on to

So on our mains, we have Jimmy working
on the pomfondant, Jamie working on the

kingfish, and we have Snezana working on
the corn chowder.

How are you going here? Do you want me
to make it like a little stock and then

we add the corn for thickening? Or is
that how you want it to do it? Okay,

Having my own restaurant, what I love to
do is really find what people are good

at. Giving people the opportunity to
shine is key.

How do you want the kingfish to cook?

If you're happy to do it on the pan.

and see it get crispy skin. Or if you
want to just pop it in and confit, you

do that.

Okay.

Skin on, crispy skin. Yep.

I put my hand up from the start to do
one of the toughest jobs, cook the fish.

It gives me an opportunity to show a
little bit of technique and try to

impress Gordon and the judges.

Feels pretty wild to be back in
MasterChef.

It's been, you know, nearly 11 years
since I've been in the kitchen.

Jamie! First time around on MasterChef,
I came on with a dream that I'd always

wanted to open a restaurant. Thank you,
sir.

I was 12 the first time I told my mum
that I was going to own a venue by the

time I'm 30.

I signed the lease for my restaurant,
Alba, when I was 30, and it meant

everything to me.

It was definitely a passion project and
something that I love.

Unofficially my fourth child, I suppose.

Five years later, I ended up closing it.

Closing the door on Alba was pretty
tough.

I put everything into it and it's still
raw.

Coming back on MasterChef is going to
allow me to hopefully move forward.

It's still food that drives me and it's
still food that allows me to show love.

And it's still food that is my passion.

This is almost like a new start point
for me.

Jamie, why did you choose this fish?

Kingfish, big fillets, we can really
portion it and make it look pretty. Get

consistency through timing of cook and
then get plates that look similar.

The main cause is the rest of the
kingfish.

Yeah, absolutely. So elevate that. Get
on this thing on. Yeah, good.

Good, good, good.

If kingfish is the central element of
this dish, the sauce can be as delicious

as we want. If the protein's not
perfect, we're not going to win this

I need to make sure this is good to
prove to myself that I belong in this

industry, I belong in this competition,
and closing a restaurant isn't the end

of my food dream.

It's just the start of another chapter.

How's that Cremon Glace thing, Dash?
Yeah, it's really subtle. We're going to

need something else to amp it up.

Okay, get yourself in a minute a juicer.
Yeah. Cut off some corn kernels. Yeah.

Juice the corn kernels. Yeah. Put the
sweet corn juice in to boost the

Okay, perfect.

As captain today, I'm only as good as
the team around me. And when you've got

superstars in the dessert space like
Darsh and Roo, I know that the sweet

is going to be sorted today.

And people like Audra, she's gone on to
be a judge herself, so she's super

experienced. And someone like Ben, who's
actually gone on to run his own

hospitality business as well, I feel
like we've got a really solid team.

Callum, give me an insight to what we
are doing.

Sweetcorn with our sweet. So we're going
to do cute little sweetcorn -inspired

pavlovas. Carrot with our savoury. We're
going to be going beautiful rump cap.

We're going to do it on a macadamia
carrot puree.

We're going to do some beautiful little
pickled carrots.

And then the carrot tops in the
chimichurri, so three ways.

Protein -wise, did you grab the rump?

We did. We got the rump cap set. I think
we're going to see them all whole and

then just baste them as they're cooking
and then carve them to order. It's

something that seriously needs to rest.

It's not a tripped loin. It's not a
ribeye.

It's a rump.

Please just don't leave it too long
before you start working with it. Yeah.

Okay, guys. That's a great idea. Thank
you. Good. If Gordon says it, we do it,

okay? I think we almost need to get him
steering, like, sooner than later.

They're pretty even.

So I'll just go, like, half in like
that, right?

And then once we've cooked it, we'll
cut. Yeah, yeah, totally.

Okay, sweet.

I'm in charge of the meat today, and
with this rump, it's all about

The entire dish is there to highlight
this phenomenal produce.

Can you just put a ring of the fat down
on the scale?

Yeah, 100%.

Last time I was a MasterChef, my cooking
style was a little bit more

experimental. Molecular gastronomy was a
thing.

What's the dish? The campfire.

With some beef, sous vide, rolled in
charred leek ash.

Absolutely smashing. I can't remember
when we've seen stuff as good as this in

this kitchen.

After being on MasterChef, a lot of
opportunities came my way. I was lucky

enough to set up a couple of great food
businesses, have a couple of children.

However... Running a kitchen and having
young children is not an easy thing to

do.

Sometimes you've got to make tough
decisions.

And in the end, I decided it made more
sense to take a step back from cooking

professionally.

My two little girls are huge MasterChef
fans.

What would you think if I told you that
they asked me to go on it again?

Yay! Yay!

And after I told them that I was coming
back, they are almost as excited as I am

by it.

I think they expect me to win, so
there's a bit of pressure there.

Sam, you've got your work cut out for
you with a mall van so random in size.

But everyone loves beef fillet, though,
right?

Rum cap's kind of cool. They'll do
something different.

Mate, I'm all about the rum. If you can
nail the rum cap, I'd take the rum cap

over a beef fillet any day of the week.
Yeah.

Right.

Hi. Hey, how are you? You good? Thanks.

You good?

I've got Gordon Ramsay standing right
behind me.

Oh, God, how scary is that?

What am I doing with my life right now?

Teams, let's hope your menus are locked
in. You have 19 minutes to go.

Yes!

All right, team, in half an hour,
Gordon's going to come back. He wants to

something. Let's just make sure we've
got a few elements to show him.

How's your fish portioning? Yeah, yeah,
yeah.

Like, the fish will be good for fish.
It's all right.

What's happening here?

Sorry, this is a puree.

Okay, thank you. It's a green... That's
fine. Thank you. I trust you.

Laura's given me the reins for the main
course.

We're doing a porchetta roll with a
pickled carrot, a slaw, glazed carrot

parsley veloute.

All right, oven's on high.

Decided to make three porchetta rolls
tonight because it's a great dish to

in bulk and to slice to order.

Pork one's in. I got the timer on.

Pork in the oven.

What's going on? The Burgundy team,
Captain Laura, they've chosen the

as their main course.

That's going to be an interesting one
because it's all going to come down.

Obviously, you want that blistering
crackling on the outside, which is the

of the porchetta, and then beautiful
succulent meat.

All right, second pork's in, love.

Thank you.

Are you having fun on the train? I
actually am, man. Yeah, I can see that.

You're into it.

Hey.

I nearly cried, man, when you walked in.
Really? Yeah.

So I said to Poe, you look really
emotional.

I was trying not to. I was like, two
minutes in, I can't cry.

Sure you can. Real men cry all the time.
Not two minutes in.

It is. It's setting a standard.

I'm very emotional today to see Poe for
the first time under the bright lights

of the MasterChef kitchen after all
these years.

Back in season one, we were both
competitors at the start of our food

careers. You might need to put some more
layers on there, Po.

Are you trying to psych me out?

Yeah, I'm going to do another layer.
Yeah, good.

And after all these years, I'm so proud
to see her where she is and where she

belongs, the queen of Australian food.

After MasterChef Series 1, Po and I's
careers split.

I went on into opening multiple
restaurants and venues with about 70

The reason why I'm back is because after
all of these years, I've built these

businesses in hospitality, and that's
taken me away from cooking.

Instead, I'm concentrating on numbers,
business, overhead.

So this allows me to come back to base,
start cooking again.

The main porchetta is looking really,
really good in the oven.

We're starting on the floor.

The velouté was on. We're looking really
good.

We're looking really good.

I realize now that this is what I'm
meant to be doing for the rest of my

getting back into the kitchen is the
start for the rest of my career

back in the kitchen Sarah oh my god the
corn chowder.

It's amazing

Ooh, that's yummy. Do you think so? It's
perfect.

Oh, yum. Yeah, it's really good.

Behind, behind, behind, behind. I'm
loving the vibe of the blue team.

working on their own respective element
and it feels great.

How are you going, Theo?

Yeah, good, good.

For dessert, we have Dipinda making the
carrot halva, which is the traditional

Indian dessert that's cooked in ghee,
sugar and spices.

I'm just blending this. Yeah.

And we're going to pass it through.

We are elevating the traditional halva.

We're going to make it into a parfait,
which will make it a beautiful, creamy

texture. The parfait we need to get on
now, because otherwise it's not going to

set. So we're working really hard on
that.

And I'm working on the rough puff.

The parfait is going to be silky smooth.

Then you've got the pistachio cream,
which is also another texture that's

smooth. So we want that contrast.

Andy! Good to see you.

You on the bread section.

Crazy! Can't he do anything else?

All eyes are on me for this dessert.

Here, it's a puff pastry, right?

Yeah. You can know that inside out,
learning that in France.

Yeah, definitely.

I was known for my bread skills and my
pastry skills in Season 15.

Have a go at the bread, dude.

Look at that.

That is next level.

Your pastry is perfect.

Tens, tens, tens across the board.

I've got this massive burning desire to
open a bakery and always be working with

bread and things like that.

But after the first time on MasterChef,
I went back to working as a sparky just

to earn some money so that I could open
the bakery.

But I just felt like I got stuck in that
rhythm of, all right, this is safe and,

you know, it's easy to earn money.

But now I feel like the universe is
telling me something by giving me this

opportunity to be on MasterChef again
and just go, Leo, what are you doing?

Like, stop putting up lights and putting
in PowerPoints.

I need to follow this dream.

If I was to win, I'll definitely be
opening a bakery, like, the next day.

let's go.

How long have we got?

Um... 75 minutes to go, team.

OK. Our guests are arriving shortly. 75
minutes to go, guys, yeah?

All right, guys, there's 75 minutes to
go.

We've got to push hard now. Sauce is on,
that's great. Thank you for getting

these seared. Yeah, yeah.

I know I say 75 minutes, but ice cream
takes a long time to set in a hot

kitchen, yeah?

Yeah, we're chef.

And maining up the sweet teams. So we're
going to have, like, a little roasted

corn ice cream, a bite of milk for
Anita, orange cake, and then a little

cornflake salty crunch.

Sav, you've got a timer on for crumble.

Yeah, fuck on there. Let's keep an eye
on the crumble. Make sure it's rotated.

Yeah. We're absolutely in for a charge
that went in there. Laura, focus on the

ice cream. If we're going to turn the
ice, it's got to get in the freezer.

Is that ice cream in yet?

Let me check with Sav. Sav, I need this
in the freezer in literally five

minutes. You will not have set ice
cream. Yes, sir. Being a captain is...

An honour, but also terrifying, because
at the end of the day, the captain goes

down with his ship. Ice creams are still
not in the turners.

The ice cream is going in now.

Is it cold?

Is it cold?

Yeah. Is it cold?

No. Three minutes and it needs to go in
the thing.

Three minutes.

I'm trusting everyone with their own
elements and I don't like to hover over

people. So what is this? This here is a
parsley velouté.

This is for the base for the pork belly.
The pork will go on. Laura. Yes, Chef.

Get a quick taste of that. It's a very
weird taste.

But Gordon's starting to notice that
things are going wrong.

Is this too much white wine went in it?
No, no, no. How much white wine went

into it? That's where we've been trying
to arrest it from the... I didn't see.

I can smell something.

Something's burning. Is there something
burning?

Oh, it's good.

I look over and Gordon found our
cornflake crumble. The crumble is burnt.

It's gone. It's burnt.

What happened? And I am mortified that
he's found this before I have.

Shit. For Gordon to find this burnt
crumble before I do, he knows I've had

Come on. You've got to think now. You've
got to think. I just feel like I've

lost complete control.

It's like failing.

Let's be real. It's like a complete fail
right now.

Shit. So our crumble is burnt.

Come on, guys. Please.

Oh, there is a bit going on here, isn't
there? Like, I saw that whole crumble

for the dessert burnt.

Straight in the bin. Wow. Straight in
the bin. Also, no ice cream in the

churners yet. It's almost an hour of ice
creams not going in the ice cream

churner. It should not take that long.

Clearly you can see there are some
problems.

Alright, I want... I feel like there's a
lot of things that have contributed to

what is happening right now in our team.

First day jitters.

It's like a war zone.

Working with new team members.

Laura, 30 seconds, please.

Wait, chef. Sorry.

And I'm going to say me not probably
being across everything.

But this is where you need to divide and
conquer. You're the captain for a

reason. Yes, there you are. I'm going to
make some... You want to win this

thing. Correct, exactly. There's a life
-changing, incredible prize for this.

But captains need a voice.

Yes. The pressure on the team captain is
always huge.

But today on me, it's absolutely
enormous.

White wine.

And then you're going to gradually mix
it into... I've come second twice in

competition.

I'm back to win for the third time.

The voice is amazing.

It's actually hard.

Why is it so hard when you're so
successful? Come on. I know. It's a lot

different personalities.

We're going to get out of this. I know.

We're going to get out of this. It's a
shame.

But they can't work blind. They've got
to get close to what they're doing and

they've got to be accountable.

The easiest thing to do right now is to
accept defeat.

But I feel like I know how to make it to
the finale.

I know how to pivot. I know how to take
on the challenge of what this MasterChef

kitchen throws at me.

I am going to turn this around.

Guys, can we have a quick team meeting,
please?

Stop what they're doing unless it's
going to burn and just come here and

just have a really quick powwow.

Full attention.

Pork, mains team. Andre, sauce, where
are we at? Sauce, I think he's done. I

just want taste and seasoning, your
thoughts. Fantastic.

Porketta, where are we at?

Porketta, I'd say we've got about 12
minutes on the first one. We need to

a crumb. I need ice creams on.

Right, understood.

But get organised.

These firefighters, police officers,
it's a dream come true for them, okay?

you need to start taking this seriously.

Is that understood?

Can I have an answer, please?

Yes, sir. Thank you. Let's go.

Hands up, group!

Oh, my goodness.

Holy moly.

The tide is starting to arrive.

We sometimes don't realise that as
chefs, we're not really cooking for us.

not really about us. It's about our
diners. It's about people that we cook

And today, it's so much more meaningful.

Hey, Sam.

How we doing?

Hello. You know, my uncle's a cop and my
younger sister's a nurse, so I know how

hard they have it.

My mum's a frontline worker. She's a
dialysis nurse.

And I do have a lot of family members
that are frontline workers, and I'd like

to do them proud.

Uh, Captain, Sarah, I want to see a
dish.

Yes. Before it leaves your path, please,
yes? Yeah. 15 minutes, I want to see a

dish. 15 minutes.

Not a banquet.

Understand that. We're not cooking 30
portions sending.

No, four at a time. It's four at a time.
Seven fours, one table of two, yes?

Yeah.

Sarah, fishes or portions?

We've decided on two pieces of fish per
portion so that every guest gets the

same amount of fish and every plate
looks the same.

So I tried to make sure every single
portion is one top loin and one of the

belly, which is a little bit more fat.

Okay, I'll get it. We're all good. So
you've got twice the jeopardy because

you're cooking two pieces for one
portion. So just be careful. And we need

after it, okay, before we go down.
Absolutely. Okay, open up, yeah? Not

on going down. Cooking 60 pieces of fish
is going to be a mammoth task, but I'm

confident I'm going to be able to get it
done and make sure that every guest

walks out happy. So you're going to sear
the fish and just finish it with a

little bit of lemon.

And then plating. So we've got the
chowder base. We've got our fondant

and then our beautiful tempering on top
just to bring it together. And that's it

for the main.

Sarah, I just want you running a
restaurant for 30 covers.

Yes. Your way. Let's go.

Audra, I need you up here ready to
plate, okay, chef?

All right, chef, let's go.

Service is about to start.

Time is moving very quickly indeed. But
we've got a great team.

I think things are coming up pretty
smooth.

The beef looks fantastic so far. Thank
you, chef.

Some of them are irregular sizes,
unfortunately, so it's... I'm sorry, I

understand anything you just said.

No, no, just speak slowly.

They're irregular sizes, so they're not
all even, but they're a little bit

complicated. We're just trying to make
them all perfect.

Thank you. Thank you for allowing me to
understand.

It's my pleasure, John and Christopher.
Great accent, by the way.

The big thing could be about two hours,
almost, to be honest with you. It's been

on and off, on and off, on and off. So
we've crisped up the outside, and now

we're letting it rest through, so it
should be just cooked in the middle.

For our main today, we are serving a
beef rump cat with a carrot macadamia

puree, pickled carrot, and a carrot
-topped chimichurri. The carrot is

beautiful.

Beef, please.

Can we get a little slice of beef? Yeah,
a portion. Just one sunny portion while

we're going.

You figured out how you're getting your
three portions, right? Let's go.

Gordon Ramsay has the highest standards
of any chef, so we don't have room for

any errors.

Let's go.

To plate our main course today, we're
going to start with that carrot and

macadamia puree. It's really sweet and
kind of roasty from the carrots. And

don't slice any more beef just yet.
Yeah, yeah, I'm up, I'm up.

The Wagyu rump, that's going to go on
next.

Funny to see it plate, let's go. And
then we've got carrot top chimichurri.

That's going to sort of mellow the whole
thing out because there's a lot of

richness going on this dish. So that
herbiness, a little bit of chilli, it's

going to be just the kick it needs.

And then to finish off, those pickled
carrots, looking great.

Matty, can I get the jus we've got now,
mate, just as it is, as it is, Chef? I

feel so proud of this team. For a bunch
of people that have never cooked

together before today, I just don't
think we could have done any better.

Puree delicious.

Thank you. Timmy, puree delicious. The
pickle is fine.

I pull that back like that.

That is raw in there.

I feel like we're going to get away with
it. A strip we'll get away with, but

not raw.

Them tonight, the firefighters, police
officers, they're not going to have that

raw.

We've got a chance of winning this, but
the beef has got to be cooked. Yes,

chef. Take control. Let's go.

I've spent two hours cooking this beef,
and to not have it cooked to Gordon's

liking is absolutely heartbreaking at
this point.

With your vision of this to finish in
the oven?

Yeah. We've got ten minutes before
service starts, so we make a quick

Let's put the biggest ones in one tray
and the other ones in the other, because

the biggest bits are going to need a
little bit longer, aren't they? Yeah.

going to throw the beef into the oven
and try to get a couple more degrees of

heat into it. So probably another five
to eight degrees, Chef? Yeah.

But we've got very little time left, so
we're going to have to nail this.

Ten minutes, guys, yeah?

Yes, yes, yes. Ten minutes.

What's happening with the pork in the
oven?

Pork, let's pull it. They need to come
out and they need to rest. I'll get it

out. I'll get them all out.

What's that for, Steph?

This is for the coleslaw.

The coleslaw, good. Yeah, it's a bit of
a pomegranate, mustardy kind of thingy.

It'll be Bobby Watson.

Let's stop, darling. Stop. Oh, thank
you. Let's go.

How's my main looking?

Honey, maple, carrots done. Our floor's
nearly done.

Yep, floor. Steph's making a dressing. I
don't want it to be a pub floor. I want

it to be really fresh.

We have carving station ready to go.

Carving station's ready. We're looking
really good. Team's working beautifully

well. We've found our feet and rhythm,
but it's looking good.

Three, four, five, six, seven, eight,
nine, ten. We've got eight. Yeah, we've

got eight.

The porchetta comes out of the oven.

I reckon that's perfect.

And it looks beautiful.

The idea of cooking porchetta rolls and
cutting them up into individual portions

just before service has paid off.

Nice pieces, Ian.

Fantastic.

Gordon, can we borrow you?

All right.

Shut up.

Laura, yeah, she's... I think she's
letting Andre run away with that main

course, with that porchetta. I think her
team's running her rather than her

running her team.

Andre, can I borrow you? Yes. Is this
what we're buying? And then... Yep, and

then pickles.

Yeah, and a little sauce on the outside,
yeah?

Slow, gentle, thank you.

Blue team, Sarah, yes, so they're doing
an elevated corn chowder. The only team

that's used corn for their main.

How long on the fish?

Two minutes, Chef.

Kingfish, you know, is the staple here.
But as opposed to one piece of kingfish,

they're doing two per portion. So twice
the jeopardy there.

If one's a bit under, he'll crucify us.

Callum is definitely, definitely
stepping up and running his team.

chosen the carrot tree waste. That
chimichurri with the carrot tops looks

My big worry is that rump, that rump of
beef.

Can you get this right?

The main course, it could be a
showstopper. It's close, but it just

little boost.

Heads up, everybody. We need plates
leaving the path in one minute.

Yes.

Come on, Tim. Let's go, guys.

Restaurant quality.

Yes, chef. Okay, every dish, restaurant
quality.

All right, chefs, let's go. Ready. Come
on, guys. Let's do this.

What's it sitting at, chef?

15 -pack.

Great. Get it. If it's out of the pan
now, please, mate.

We've popped the rump cap into the oven
for just a few minutes. Without this

beef being perfect, we don't have a
dish.

Carving the beef now, I could not be
happier. It looks brilliant.

Yeah, the beef looks beautiful.

Oh, it looks awesome.

Beef looks amazing, guys. You're doing a
great job. Yeah, great work. Great

work, Ben.

Here we go!

Here we go.

First four beef. Let's go. Okay, let's
go, Audra.

I'll do the puree.

Okay.

Okay, I'll put meat and then
chimichurri.

Let's go.

Lovely. Really consistent. Each one the
same, guys. Yeah, yeah.

You're going to do carrots? Yep.

Four beautiful plates at a time. That's
all we need.

Beautiful.

Service. Service, please.

Let's go, team.

Good. Very nice.

Callum. Next four, let's go. Thank you,
Chef.

The beef came right down to the wire,
and it was so close, but I think we just

nailed it in the end.

I hope that my beef is going to win it
for our team.

What a way to start. We have the highest
caliber of cooks we've ever had.

In this kitchen. And the competition is
fierce, right? I think they're all

looking around at each other. How do I
get to walk out of here with my chest

pushed out going, we won the first
challenge with Gordon Ramsay in the

Got to keep that door closed, my man.
You got to get in and out there.

That's it.

It is pretty special to watch Gordon in
motion. And because of him being here, I

really do feel like the food is going to
come out beautifully.

Beef cooked beautifully.

Try and keep it just a little bit more
central, yes? Go, go. Thank you.

please. Let's go. Thank you very much.

Ooh. Yeah.

Thank you.

Thank you so much.

That looks awesome.

This is Green Team, Maine, and it's beef
rump cap, carrot three -way.

I love the colors.

It's very well proportioned. And most
importantly, this looks very appetizing.

Yeah. I love it already.

Let's dive in.

Oh, cuts like butter.

This is like beautiful textures,
beautiful colours,

stunning flavours, like everywhere that
you put your knife and fork.

Everything is just peaking with flavour.

The seasoning is on point.

I am loving this dish.

I've got to give Ben a shout -out for
cooking that rump cat.

Looking good, guys, yes?

Looking great.

They were so inconsistent, the pieces.

It could have gone horribly wrong, but
if I look around, everyone is blushing

medium rare.

That is absolutely money and not easy to
do.

As soon as the dish landed, I wanted to
dive in.

The colours are so inviting.

And when you dive in, everything has
been executed so well.

And what I love about it is the balance.

There was such a lovely amount of
acidity, heat.

And there's actually a fair bit of
garlic in that chimichurri, but it works

well with the richness of that rum cap.

I love this dish.

It is not a surprise to me at all that
Callum has such accessible restaurants

South Australia because this just feels
like a culmination of all of his

experience and his leadership on a
plate.

What, John?

If I was on my own, I'd be licking that
plate.

If it's good, it's good.

Yeah.

There, are we ready to go?

Yeah.

Oh, yeah, that's going to be beautiful.

This is out, yeah. Okay.

This is it.

Our first dish of the competition.

We have to get this thing going.

I love that. I love the curry leaf. I
love that.

Yes, popcorn on top.

That looks amazing.

Right, Sarah, describe the dish, please.

So basically, it is the corn powder,
then we've got the pomfondon, the fish,

clams, and some popcorn.

So the sauce tastes good.

Fondons are popping out where they are.

And who cooked the fish?

Me. Raw fish.

Ice cold, raw fish.

Oh, my God.

The first piece of kingfish was served
raw.

Come on, blue team.

My first chance to impress him, gone.

May as well go to... No room and
service.

Sushi. Is this our best?

No, sir. Come on, guys.

Come on.

Jesus Christ.

Who cooked the fish?

Me. Raw fish.

Ice cold, raw fish.

Oh, my God.

May as well go to...

The first piece of kingfish was served
raw.

Help me out, please.

Jamie, the job's hard enough, okay? Yes,
sir.

Please.

As much as corn's the hero, if I don't
cook this fish perfectly, we won't win

the challenge.

So left us now the cooking method,
please.

If you check and you check, she's not
going to be left in the shed, okay?

Look, we're a team, right? Yes, chef.
Okay, we go up together, we go down

together, yeah? Yes, chef. So give me
all you got. Yes, chef. And look at me.

Get your head up. Yeah, yeah. Let's go,
man. Let's go.

We got this. We got it.

I need four more pork in one minute,
please. I need four hot plates in one

minute, please.

Hey, guys, Laura's talking. No one's
answering her. Sorry, Laura.

Come on. Come on, guys.

Hey, guys.

Yes, chef. Yes, chef. Come on, guys.

Yeah. So choose the four of the best
ones, man, right? Yeah, yeah.

This is the first dish I've done in 16
years in the MasterChef kitchen.

Is the pork seasoned?

Pork seasoned.

It feels refreshing to clear out the
cobwebs of the first cook.

Left, left, right, right. Let's go.

Three carrots per plate.

A handful of slaw in the middle. More,
more. Okay, it's got to be more. It's

to be a big, a big high mound.

Just the left sauce because it's all
starting to go everywhere. See what I'm

saying? It's a little puddle.

But in the chaos of this cook... More
height, Tim.

No one's actually tried this dish in its
complete entirety.

Let's go, guys.

Service, please. Happy with that, Laura?

Uh, yep. All we can do is hope it's good
and pray that the judges like it. Let's

go. Please go. Pick up. Let's go.

Thank you so much. Thank you. Okay.

Interesting.

That is big. Very interesting.

I hope you guys are hungry.

I don't know. Burgundy team.

Forchetta, glaze, carrot, brandy jus,
and a lot of other things.

I think I can see, like, some sort of
parsley thing going on.

Velouté? Velouté? Cooked carrot.

There's a lot.

It feels like everything has been quite
rushed.

Wait, let's get these out of the way
first. Guys,

we're crossing over. Come on, let's go.
Stay unified. Stop, stop, stop, stop. I

can feel the distraction in the kitchen.

There's clearly a lack of definition.

You happy, boss?

This is hard.

You're taking the responsibility, eh?

On the first day, you don't know
everyone as well. It's hard, isn't it?

I feel like this tastes like many people
going their separate ways and making

elements and then they've just bunged it
together.

This needs like seven layers off.

There is so much going on and nothing is
allowed to shine.

Service, please.

Service, please.

Doing a great job, team.

And let's just, yeah, chime in
methodical team. Let's follow one after

other. It's not a race.

Can you get a temperature probe?

44, 46.

Yeah, that's perfect.

Yeah, that's 48.

Yeah.

Service!

Next round.

Woo! Every piece of fish that comes my
way, I'm double -checking to make sure

it's cooked perfectly.

I cook, you double -check.

But it only takes one piece of fish to
be over - or undercooked, and then we

have no chance of winning this
challenge.

Terry, are we good? Have they brought it
back up? Yes, good to go.

Hey, blue team, do you want to win this?
Yes! Come on now!

So we've got the blue team's main here.

The Kingfish with corn chowder. Wow.

And lots of other little bits there as
well.

I'm intrigued.

Should we give it a go?

My fish is a little inconsistent.

I've got my belly piece, which is
absolutely perfect, but my loin piece is

touch over, which is a shame.

I mean, that's the risk you run when you
try and cook, what, 60 pieces of fish,

two per person.

But flavour -wise, there's a lot going
on here.

And I think this is classic Sarah,
right?

Being able to have, like... This
amalgamation of a couple of cultures and

that little spread and that little
sprinkle of Indian spices over the

the tempering with the mustard seeds and
the frying of the curry leaves, it just

really interests me.

I know we're starting slow, but we're
going to finish strong. I don't want to

hear you. Come on. Yeah, all right,
let's do this. Let's go. I love the way

dish looked, and my fish was cooked
really beautifully.

The skin was crispy and the flesh was
flaked apart.

And seasoning is perfection.

First, I would like to congratulate them
for daring to try to use corn in a main

course with fish and with a shoulder.

And I'm actually quite impressed because
this is absolutely delicious.

Well done.

Happy? Yeah, thank you.

All working. Last two going in now.

Halfway, guys, yes?

Halfway, yes?

Yes, Chef.

Let's start thinking about the dessert.

Yes, Chef.

All right, final four pork.

Freddie, plate the hot plate.

You chuck them down.

There's only a few more plates to go out
for mains, so it's time to regroup and

focus on our dessert.

Are those ice cream sets?

They're set.

The ice cream's going to be good. The
granita's going to be good.

We're definitely taking a risk with this
dessert.

Conceptually, it's something new, it's
something different. There's lots of

elements. Laura, we can start desserts,
please. Hey, guys, can we go on

desserts, please? They're waiting.

Let's go, then.

Four at a time. Yes, chef.

So the cake needs to be the vessel for
the ice cream to sit on. The key to this

dessert is balance. It's as simple as
that. So the bitter cake, the salty

and the freshness of the granita, like
everything has got a place in this

dessert. Load that granita on. Make
it... No!

Oh, my goodness.

Hold on. Guys, just stop. Just a touch
less granita, please.

I'm just trying to gain a bit of control
and make sure they know that they're

being led. And hopefully I'm leading
them in the right direction to a win

Guys, that's way too much cake. That's
like four times the amount that we

originally put on.

But it's so hard.

Guys, I just want them all to be exactly
the same.

It's like having seven children.

I've got one and that's hard enough.

Service, please.

I love this place. It's amazing.

I think it's maybe a really good wake
-up call that this is not as easy as I

thought it was going to be.

Oh!

Okay.

I think we're all going to be surprised
because this one is just named Corn and

Milk.

Yeah, I want to unbury it Whoa

Whoa

Whoa. Whoa.

I just felt like it didn't come together
at all for me.

I found that the greenies are really
jarring. Like, it was just way too tart

me. And the cake was a bit too bitter.

So there was just, like, intense
bitterness, intense sourness.

I found all the flavors.

Quite incompatible. And I did feel like
their mains, it felt a little bit like

they struggled. I can see the struggle.
But I did really like the corn ice cream

and the flavour and the fact that it was
a bit salty.

Ice cream, please. Four portions, yes.
Ice cream ready.

The thing I like most about this dessert
is the intensity of the corn flavour in

the ice cream.

And I think even just the orange cake
with all that rind and skins in it, that

bitterness would have gone really nicely
with just the ice cream.

The granita's really interesting because
I think it would be a great element on

another dessert. I don't think it works
here.

You know what we'd call it?

Confusing.

I don't agree with that.

I get what's going on here. Like, you
know, you've got sweet corn ice cream,

you've got sour buttermilk granita,
like, you've got a salty crumb, you've

bitter cake. In theory, it should all
work, but the balance is just... way out

of whack here. Yeah. And unfortunately,
it just hasn't worked this time.

I think it's clear after this tasting,
Laura's team, they are out of the

running. And this is really going to
come down to what Sarah's team and

team bring us for their dessert.

I think we're on the same page.

I agree.

All right, last two.

All right, well done, guys.

Whilst I'm really chuffed with this main
course, I now need to divert my

attention to this dessert because the
dishes are equal weighting from the

judges, so it's really important that we
nail not just the savoury but the sweet

as well.

Butler, chef?

Yes, yes, chef. If this is how you run
your restaurant, yeah, I can't wait to

make a reservation.

Thank you, chef.

How are we doing with the ice cream?
Make sure it doesn't melt.

Yeah, so we're pre -quilling onto frozen
cold trays just so they can sit lightly

so they don't melt too quick. Yeah,
good.

Finish strong, shall we, guys? Let's go.
All right, guys, let's get rocking and

rolling. I really want to win this first
challenge. For me, for the whole team,

on the first day of the competition,
there couldn't be more at stake.

OK, Chef, are the pavlovas all out? Yes,
Chef. Do we have corn ice cream

quenelles? We are halfway.

Halfway? Beautiful.

For dessert today, we're going to be
making a kind of Aussie classic, a sweet

corn ice cream pavlova. You're going to
have a popcorn crumble, fresh mango and

a passion fruit curd. The popcorn
crumble.

What temperature is it right now?

It's room temperature.

Right. Just chuck it in the fridge just
for a few minutes. Yep.

We've got to make sure we don't melt
this ice cream, okay?

Okay. We've got all the pieces of the
puzzle. We just have to come up with how

to plate this dessert now.

Ice cold plate. Let's go.

Just grab a four -hour game. Let's go.
In the middle so we can work together.

Two plates and two plates. Let's go.
Left, left, right, right. So we don't

on moving stuff. There you go. Okay.

Yeah. Perfect. Last four.

Hi. The main was a real struggle, but I
feel like the result was incredible.

Let's start thinking about the dessert,
yeah?

Yeah. If we can nail this dessert, I
think we can take this out.

We'll do a test plating? Yeah. Okay,
cool. For our dessert, we are doing a

carrot halva parfait.

So the carrot halva is like, I make it
all the time at home. I make it for my

family. So I'm hoping that that flavor
is going to come straight through the

parfait. That one there. Yeah. So then,
can I have the pastry?

I think that... The flavours in these
dishes definitely show a little bit of

and, you know, also the other
contestants. I wanted Dipinda to pull

dessert that really speaks of her.

Behind, behind, behind, behind. Also, I
really wanted Theo to do his thing and

pull out a really beautiful pastry.

One pastry, Theo.

I pull out the rough puff pastry.

So we've got the puff pastry, the
dessert.

Yeah. Go.

And it's not how I envisioned.

It needs to be light and airy, lots of
layers, but it's not thin and crispy.

It's quite thick and solid, and it's
quite brown.

Now, what's this got on top there? This
is the pastry.

Well, they've done that.

I've spent hours making this element,
and it's the only thing I've done pretty

much all day, and now it looks like a
hockey puck instead of a beautiful

What a shame.

I think the puff pastry needs to be cut
through with a spoon, not hammered

through. Yeah, with a chisel.

It's not the way I wanted to start my
MasterChef journey.

Jesus.

The puff pastry needs to be cut through
with a spoon, not hammered through.

Yeah, with a chisel.

The crucial element of this dessert
hasn't quite worked out.

Everyone needs to be in sync with what
you want. Yeah. Okay? There's elements

here that need to be brought together
now. And you're the captain. You're the

only one who can do it. Got it. Thank
you.

We need to completely rethink the
plating.

The pastry is the only textural element
on the plate. We cannot leave this off.

It's too late to make the puff pastry
from scratch.

I need to get creative.

Thank you.

Because the puff pastry is so thick, we
need to play around with the plating of

it a little bit.

So I feel like if we actually have the
parfait in the centre and we just

up and make it a bit more like a flaky
pastry around the outside.

To make a crumb out of the puff pastry.
We can put on the garnish around the

outside like neatly.

Because of the new way we're plating the
pastry, we need to adjust how much of

each element goes onto the plate. The
pistachio cream, we're doing like four

dollops on top of the crumb. I think
just do three dollops of the pistachio.

we're going in with three dollops of the
pistachio cream, four dollops of the

carrot gel.

More of a blob.

Let's keep that consistent.

And all of the other ingredients
scattered around.

And you're doing sultanas and carrots.

So that the plate looks full and that
with each spoonful, you get the correct

proportions of all the elements.

Oh, proud of you, team. Look at this.
Look at this.

Well done, Sarah.

Everyone has pulled it together.

I definitely feel like we're in with a
chance here.

Sarah, happy with that? The look,
visually? It looks beautiful. Yeah, we

her. Service, please.

Let's go. Four more now, yes? With it.

Oh, that's gorgeous. That's gorgeous.

Thank you. So beautiful.

What have we got?

Blue team, carrot halva parfait.

Okay. Hmm.

Culver is a traditional Indian dessert.

I've eaten this dish in regional Indian
restaurants, and it's this lovely

texture, which the blue team has made
into a parfait, and that's genius.

So when I bit into it and it wasn't
overly sweet, it had that thickness and

solidity to it like a parfait does, I
just thought it was a beautiful, modern

interpretation of a traditional dish.

Plus that pastry, though it wasn't a
chard as expected.

Added this crumbly, buttery texture,
which I think elevated the dish.

Let's go.

I thought it looked absolutely
beautiful.

I love the colours and the composition.

Very, very pretty.

I love the flavour of the parfait.

And I thought the parfait and the
pistachio went really well together,

beautiful floral cardamom.

And I think it's a concept that turned
into something really beautiful.

It looked a million bucks.

I'm loving the balance. I'm loving the
textures. I'm loving the colors.

Well played. Yeah.

That's it.

That's it. Come on, finish strong.

All right, chefs, let's go. Right now,
let's go.

For the win today, it all comes down to
this dessert.

Rue, you good? Is that good?

Yeah, good. Yeah?

Yeah. Excellent.

So we've got to try and figure out a way
to elevate this dish to the next level.

And so what's your vision with the
pavlova?

We're going to grate the little tips,
and then it sits like that, and then we

fill it up. Love it. Yeah.

Rue has had a great idea to flip the
meringue upside down. Doing a great job,

team. I'm so happy with them.

We've shaved them down so we can
effectively use them like a little open

the plate.

These look absolutely beautiful.

And we're going to glue them down with
some of that lovely passion fruit curd

that's going to hold them in place.

Oh, my gosh, I love this.

And then all the goodies are going in.

We've got popcorn, we've got fresh
mango, and, of course, that beautiful

quenelle of sweet corn ice cream.

Happy with that, Cullen? Yes, I think
it's going to be beautiful, Chef.

Yeah, these meringues are the sexiest
things I've ever seen.

Service, please.

Four more plates, please, guys.

I love the look of our dessert, but
looking across at Sarah's team... Oh,

they're great.

Their dessert is looking so beautiful
and intricate.

Blue team, let's finish strong, come on.
Go, one more four, let's go. Last four.

I know that our dessert is just as good,
but I just hope the judges think it's

even better.

Four more plates, please, guys.

Oh, that's clever.

I'm loving the look of that.

Okay, so this is green dessert.

Sweet corn pavlova.

That looks so good.

That looks amazing.

I'm diving in. Yeah, let's do it. I'm
excited.

It is absolutely delicious.

Oh, he loves it.

What a job.

I think they've nailed it.

The dish looks very, very attractive,
very pretty, very miniature.

I noticed very quickly some elements
were a little bit too sweet.

But then behind the sharpness of the
passion fruit, the citrus, the mango.

Oh, it's an envelope of flavor, texture.

I loved it.

Presentation, A +, 10 out of 10. So
clever to invert the molds, make those

meringues so that they're little bowls
and then actually fasten it to the plate

so that it stays there with the passion
fruit and lime curd as well. For me,

it's perfect.

I felt like every single element on this
played its role perfectly.

None better.

than that corn ice cream, which just was
like the anchor to absolutely

everything on this dish.

All it's there to do is just pull back
on like passion fruit, mango.

For me, I thought it just balanced the
whole dish.

Final two, yes? Yeah, you go, Audrey.

Go, Audrey.

Great job.

All of you, well done.

Well done.

There's only one winning team today.

There's a massive prize up for grabs.

Thank you.

I just hope that the green team has done
enough.

First off, all three teams did
exceptionally well.

I mean, you all had bumps in the road.

You all overcame those bumps.

I'll be honest, coming up with two
incredible dishes like that in that

period of time, with a carrot and corn,
it's bloody hard.

Random choice.

You did yourselves proud. Honestly, well
done, all three teams. Thank you.

We know you all wanted to start this
competition

off with a win.

It's what you came back to do.

But there was one team that served up
not one, but two back -to -back bangers.

The winning team is... The Green

Team!

Callum.

You steer that ship like a true captain.

How are you feeling?

So elated. I forgot just the adrenaline
of this kitchen. Like, that's such a

genuine reaction. I feel so chuffed with
how these guys went tonight.

Green team.

Tomorrow, the eight of you cook for a
prize everyone is going to want to get

their hands on.

And this guy here will be back to set
one hell of a challenge.

Here we go.

Good season on MasterChef Australia.

Are we ready?

Yes, Chef. Let's go.

Gordon is just getting started.

O -M -F -G.

And... Please welcome the one, the only,
Peter Gilmore!

The superstar guests keep on coming.

Curtis Stone!

Maggie Miller!

Shannon Bennett!

Kirsten Kibble!

The King of...

You ready for this one?

With our incredible judges.

This is the thousand -cut tofu flour.

Oh, my God.

That is my salt -baked mud crab with
confit garlic butter. Oh, my gosh, Jean

-Christophe. The man is a genius.

Unbelievable.

I get asked a lot what Australian food
actually is and it's dishes like this.

that puts Australia on the world stage.

Because at the end of the day... Wow.
Holy moly.

The food is what makes the world go
round.

This is a celebration.

Well done. That is perfection. It's just
like heaven. That

was so delicious.

If you keep cooking like that...

The trophy is yours for the taking
you're in for one hell of a season