All language subtitles for masterchef_australia_-_s18e01

Hi, my name is Tim.

I'm a home cook, cook for my family, and
I'm going to do a bit of butter

chicken, the way I kind of do it as a
home cook.

So I'm going to make it up as I go. I'm
going to use some fresh garlic, some

fresh ginger. The way Australians learn
about.

And share food.

The balance of flavours here is
incredible.

Has changed.

I'm making pork dumplings, which is
probably one of the first dishes I

making with my mum. Leading to an
explosion.

Food is more than just what's on the
plate. Of passionate home cooks.

I really love the joy that I can bring
to others through my food.

Wanting to be.

The oodles of noodles.

The new superstars of food.

Chef Kitchen.

We've scoured the country. Let's go.

For the best home cooks who now compete
for a spot in the world's greatest

cooking competition.

You want one of these, you better
hustle.

I want the apron like crazy.

This new batch of MasterChef Oatbooks
will be inspired by Calamary Legends.

Restart.

What a nice welcome.

The most exciting viral food creator.

These are my viral fruit desserts.

Today I'm going to show you guys how to
make the OG Dim Sim.

Hey, babe, what do you want for
breakfast?

Oh, my God!

No, you're joking.

And it cooks.

The cooking will reach new heights.

I've never had anything like that. It's
a phenomenal dish.

That is dynamite.

is probably the best I have so far in my
life.

I am blown away. The creativity shown in
this plate of food is the charm.

And... The MasterChef babies are here,
everyone!

With the biggest guests.

Music and food are all things that feed
the soul.

Robin Owen, everybody!

This is such a dream come true.

Ever. The Duchess of Sussex, Megan!

I am rubbing my temples because I can't
understand how this is so good.

Here we go.

Oh my goodness.

I have dreamt of walking into this
garden for 17 years from series one,

one.

And now I'm here.

It is amazing.

I'm journaling it. I'm never going to
forget this day.

Oh, my goodness.

This is sick.

Dude. Wow. Mate, technology.

It's a lot.

Wow, man. Like, we're actually here.

I'm just in awe. Like, such an out -of
-body experience.

Happy to see them.

Look at the M up there. And I'm ready to
push myself to the limit to get one of

those aprons.

I really want this.

I am feeling so excited. I have to
remind myself to walk because my legs

like jelly.

There are so many other people.

What are we doing?

Where are the judges?

What's going on?

And all of a sudden...

This projection goes on to MasterChef
kitchen building.

What's your name?

Reynolds. Reynolds? Yeah.

Oh, my God.

My name's Manali and I'm from Darwin.

Hey, guys, my name's Brendan.

What's your name? My name is Kishore.
I'm Reece. I'm Mindy, I'm a

physiotherapist. Hi, I'm Kat.

All of these super familiar faces
popping up.

Matt Sinclair, Reynolds, Reece.

and I'm just thinking they have all been
standing where I'm standing today, and

it is just the most insane feeling.

How much do you really want this?

I've given up everything for this.

I'm here because I really want to be.

Food, always been number one. It's
always been my biggest passion.

It's special.

That's amazing.

Welcome to the top 24.

I can relate to that dish, and I want to
see more of it.

It's a yes from me.

Where have you been?

Like, seriously.

We see some of our favourite contestants
exactly in the same position where we

are, all nervous, all excited, all
trying to get that apron.

Yes!

Sorry, Daddy. Can I have my apron,
please?

Is that clean?

Brilliant stuff.

Marion, it's a good one, too!

Great job, Sarah.

Congratulations.

Colin, you are going to be a superstar.

tears started rolling down my eyes.

It's so inspirational.

It's made me realise it's my time to get
an apron and I'm going to give it

my best shot.

And guess what?

None of those cooks have won the
competition.

I'm proof that you don't have to win
MasterChef to make your dreams come

All you have to do is get your hands on
one of these.

All MasterChef dreams

start with a white apron.

These auditions are the biggest
opportunity you'll have to make your

become reality.

You all have what it takes to be the new
superstars of food.

And if it hasn't

dawned on you yet, one of you will win
the title of MasterChef Australia 2026.

You'll take home a life -changing prize
of $250 ,000 and

get your name on the MasterChef trophy.

Before we go any further, we'd like to
acknowledge the traditional owners of

land upon which this competition takes
place and pay our respects to the elders

past and present.

This is a land that has always been rich
in food and culture.

So please.

Take that as inspiration in this
kitchen.

Guys, we cannot wait to taste your food.

We are going to hoover you like mini
magnets and smell, taste, assess

you, but we're going to get the best of
you.

Good luck.

For these auditions, we are going to
split you straight down the middle into

groups of 20.

So, if you're unlike...

That side of the Vespa, get on. That
side of the Vespa, get on. That side of

Vespa, get on. That side of the Vespa,
get on. That side of the Vespa, get on.

Nailed it.

All right.

What's that little tiddle loop?

So, you're group one, and you guys are
group two.

Everyone's eyeing each other off now,
aren't they?

Just got a bit real.

All right, group one, get ready. You're
cooking first.

Okay.

Group two, you'll be cheering them on
from the gantry.

Mine's just spinning as I walk into the
kitchen.

Oh, my God, there's the club.

Seeing the judges, the aprons and the
trophy, it's like, OK,

this is real now. Like, I've got to
prove myself. I've got to cook.

I've got to put my best foot forward.

Wow.

What do you think of this kitchen?

Lydia, do you want the tissue?

You feel emotional already?

I'm menopausal.

Oh, this is going to be a wild ride.

How do you feel?

Just something I've never imagined would
happen and it's happened.

It's great.

Excellent. The same for us.

We're that close to crying too, by the
way.

How about you, Aaron?

Were you just looking at the trophy?

Yeah. There you were.

I was on the prize.

I like it. I was on the prize.

You've got to get one of those before
you can get that.

What brought you here?

My partner, actually.

Yeah? Yeah. So she...

She helped me find what I was good at
when I was really lost and didn't know

what to do.

And if it weren't for her, I wouldn't
have applied at all.

I wouldn't be here without her.

And what is that? What do you want to do
in life?

Yeah, I just want to be a great chef.

You want to be a chef? Yeah.

Yes!

Yes! I just want to make food my life.
That's it. Nice. It's all down to hard

work now.

Good luck.

Thank you.

We have got a good bunch on our hands,
haven't we?

This is just half of them.

You've all come here with big dreams.

And we want you to show us your dreams.

On a plate.

We're giving you 90 minutes to cook your
way into this competition.

The pantry is open.

And all the equipment you could possibly
need is on the shelf.

This needs to be the best dish you've
ever cooked.

Because...

Tonight, we are giving away 10 white
aprons. Oh,

that was a nervous clap.

With 20 of you cooking, you only have a
50 -50 shot.

Right. Are you ready?

Yeah! You're not even a star!

If I'm in there, I must be like, whoop,
sorry, whoop, sorry.

Chaos. Traffic jam indeed.

It's almost like a stampede of human
beings.

And I'm not wanting to be the one that
gets squashed. So I'm trying to navigate

my way through all of these people who
are feeling just as excited as I am.

Oh my goodness, look at this.

This is incredible.

They've got every spice you could ever
imagine.

They've got every oil you could ever
imagine.

The fruit and veg section, it's looking
beautiful.

Parsley? Thank you.

I see a beautiful West Australian
marron.

Straight away I'm thinking, I'm getting
that thing first.

Have you gone for the marron?

Yes, sir.

Someone lives a pretty bloody good life.

This is crazy.

This is epic.

I know. It's so electric in here right
now.

It was just such a, like, raw fear.

Yeah. Yeah.

Remember it? I remember it vividly, but
I feel like here you get a chance to

feed off everyone's energy.

They are cooking their dream dish, so
it's a bit of an open flutter here.

But you just feed off this, right?

Yeah. It is a total baptism by fire,
though, because none of these guys have

ever been in this space, and it's
intimidating. Yeah. Yeah, it is.

You know what I love the most is the
fact that you can feel it's like a

rendezvous.

And all of them have chosen a dish and
prepared themselves.

And that dish must allow them to get
away from it.

And it's only 10 of them. So when you
think the pressure is really on.

John Christophe, I feel like time with
Michelle and the kids has done you well

because you look 100 % more hot. What's
happening?

No, he was hot before.

It's all that heavy water started to
work its magic.

How do you say... Est -ce que je suis
beau?

Oui. Beau?

You are beau.

Huh? No, okay.

Can we focus on the food, please? Yeah,
let's go.

I'm feeling a lot.

I'm downright excited to be doing this.
I can't, I can't put words to it. It's

crazy. I am, do you need to know the
truthful age or the age that I tell

That I'll bugger it.

I'll tell the truth. I am 58.

Hi, I'm Lydia.

I'm going to show you around my domain.

This is my kitchen. This is where the
magic happens.

This is my happy place. I'll show you my
pantry. It is a mess and it may look

like it's just chaos, but it's my
personal organised chaos.

I got married quite young.

Look, I really couldn't be luckier. As
much as I sook about him all the time,

really is very, very supportive.

My very, very first cookbook when I
first got married at 19 years old.

Still best chocolate mousse recipe ever.
When I first got married, I didn't know

how to cook.

So I really had to learn fast and I
taught myself.

I've been cooking three meals a day for
40 years.

Yum. I think I've improved from boiling
an egg.

I have a Greek background, but I love
cooking everything because I love to eat

it all. I've dabbled in cooking it all
as well.

I love hosting.

I love having my table full of food and
colour.

It's all about the lamb. It's all about
the big table. It's all about getting

together. I just love feeding people.

I like it because it makes me feel good.

It's really bad. Strike that.

Absolutely no way am I letting my age be
a barrier.

If anything, I bring wisdom and I bring
experience and I wouldn't be here if I

didn't think I could do this.

Lee Jo.

Hi, how are you?

How's it all working out?

I've already broken my first piece of
equipment. Ah, it's okay.

Take it out of your winnings at the end
of the day.

I like it, I like it. So tell us, what
about this monster there?

This monster is some braised octopus.

Oh, yeah, baby.

Look at this.

Braised potatoes and leeks and yogurt
dill sauce.

How come this dish is like your dream
dish?

Octopus, well, it's a dream because it
just reminds me of holidays.

It's how I also like to eat.

So it's the style of business I'd like
to develop.

So tasty, share -plate food, but on a
casual vibe.

Start with the octopus in there, and
then hopefully it gets you one of those

white aprons up there. Oh, Lydia.

Oh, Lydia.

Lovely. Thank you, thank you.

Oh, John Christophe. He's so lovely.

Very handsome.

Ah, yeah.

Do you like...

Do you like the new look?

Definitely.

Let's milk you.

Thank you.

So, I would like that white apron.

White looks good on me, I'm thinking.
Thank you.

Okay.

Oh, you're so helpful.

Come on, guys. You got this.

I'm just trying to remember how to cook
at this point.

My emotions are all over the show, but
I'm so excited.

Tonight I am... I'm cooking Brit's
balanced cow soy. It is a northern Thai

with a little swing, so it's my
healthier version.

Today I'm making my mouth -watering
chicken and prawn mala dumplings.

It's going to have a chicken fat chilli
oil with a lot of spices in it.

Dumplings, it's all relying on the
heart, so everything I cook is heart and

goes into the dumplings.

There's a lot of energy and excitement
in here today, so just want to channel

all into the dish and make the best dish
ever.

I am making a mango and rose saluda.

It is a traditional Indian dessert.

I absolutely want the apron. It would be
a dream come true. I can't wait to get

my hands on one.

Hifty boy.

I'm freaking out right now. I can't
believe I'm here.

I was actually insane.

Oh, my fingers are, like, shaking. I'm,
like, trying to get it all together, but

still, it's hard to fathom and put into
words, man.

I'm feeling absolutely electric.

I can feel the energy pulsing through
every part of my body.

My fingertips are literally tingling
just from the sight of everything around

me, and I'm so geared up to go.

I'm making a pure kingfish and an ajo
banco -style sauce, so it's an almond

sauce. Kind of Spanish inspired.

A couple of garnishes and seaweed crisps
and chili oil as well.

I feel like it's a representation of me
on a plate.

I'm an immigrant and I'm just a mishmash
of all different cultures and different

tastes and that's just me on a plate,
yeah.

I'm in my 30s now, but I'm still
discovering who I am and discovering

with life.

When I'm cooking, I can express myself
quite easily.

but also have a creative outlet.

My girlfriend, she saw something in me
that I didn't see in myself, and she

said that I had to share my food with
the world.

So I started sharing my cooking on
social media, and it just, yeah, had a

response.

I'm not an artist. I don't draw. I don't
paint. I don't write poems.

But with food, I find there's a certain
ease to it.

I don't have a million followers, but
I've inspired people to start cooking,

I love it. It's an amazing feeling.

I don't just want to be a chef.

I want to be a great chef, one of the
standout chefs recognized around the

world.

And the only thing you need to do is
just get one of the aprons.

That's all that matters.

This is where you guys are my best
backup dancers possible.

of many cooks in this kitchen.

50 minutes to go!

You got this!

Oh my goodness, we're here. What's
happening?

Today I'm really nervous because I'm in
a foreign environment.

I'm under some serious time pressure.

Garlic!

There's 10 aprons there, and if I want
one of them, I need to make sure I

deliver a beautiful dish.

I think 100 % people are going to
underestimate me.

I think they're definitely going to be
looking at me thinking, like, who's this

19 -year -old?

He's a bit naive.

He's a bit risky.

But I've been obsessed with food for as
long as I can remember.

Growing up, Dad was always a big
gardener, and I used to always love

produce he would grow to put together a
delicious meal.

We recently just got six chickens.

That was pretty awesome. Chris
Hemsworth.

Eggie McGuire, ex -Benedict Cumberbatch.

If you're wondering why I'm so obsessed
with these guys, it's about the closest

thing I've ever gotten to picking up a
chick before.

I've got the energy, I think I have the
skills, and I'm ready to give it

everything I've got. One thing about
MasterChef I've been so inspired seeing

that everyone who goes on, I turn from
just everyday cooks to really food

superstars. And it's a bit cheeky to say
it, but that's what I'm hoping will

happen with me.

Today I'm cooking my potato gnocchi with
some fresh Western Australian marron.

Yeah, it should be great. It should be
delicious.

Smelling good, Luke.

With the marron, I'm going to do kind of
old -fashioned.

This is how my dad taught me. I'm going
to pop it in some boiling water and then

shock it in an ice bath.

Coming together.

And then I'm going to have that spicy,
creamy, rich tamale sauce.

I'm going to have a hint of acidity with
a nice basil oil and bring that all

together with the soft, pillowy potato
gnocchi.

There's a lot going on.

How old are you?

19.

Are you 19 years old?

Everyone else is older than me. I need
to prove I'm more than a pretty face.

I've actually got a little bit of talent
in the kitchen, but I'm looking around,

seeing these beautiful other dishes
coming together.

I'm cooking a duck sukkuman ramen, which
is a dippy noodle dish.

I'm doing a squid egg spaghetti with a
pippi volute and a parsley oil as well.

I'm getting really worried.

There's only 10 white aprons there, and
there's 20 of us. This is going to be a

good old -fashioned dog fight.

Tonight I'm cooking birth bougainvillea.

I'm working on my pomme puree.

Garlic green beans and little baguette.

That is beautiful.

I'm going to be cooking some butter
poached leek with creme fraiche

and then like a crispy hazelnut
pangrattato on top.

Leeks are very much in season at the
moment and I'm very much about like

seasonal produce, kind of my ethos for
cooking.

It's crazy that like we could witness
the next life.

I'm good, I'm good.

I'm feeling kind of in the flow of
things, I think.

Things are going to pan so far, so I
can't complain.

I'm going to get this apron by just
doing what I know and what I love to do,

which is putting big flavours together
and cooking with love, as cheesy as it

sounds.

It's everything that Nigerian cooking is
about.

Right. It's big flavours, super bold.

It's got, like, swipes, fermented locust
bean, round crayfish.

So it's probably not that I hate it, but
I went, you know, go hard to go home.

What a nice chef kitchen for you.

I'm like, there's no better place to
learn to kind of put Nigerian cooking a

little bit more into the mainstream.

Is that your jam? Is that what you want
to do? 100%, yeah, yeah, yeah.

If you give us big, bold flavours, I can
tell you, a white apron is knocking on

your door.

Right, I'm with my best friend. Good
luck, bro. Thank you.

I'm from Nigeria originally.

That's where I was born. That's where I
grew up.

Then I moved to the UK when I was 12
years old.

But when I moved to England, I just was
so eager to fit in.

I worked on my accent changing because I
wanted to be understood.

I was just trying to be accepted and be
like everyone else.

I struggled a bit.

And so I wasn't thinking about...

holding on to my culture.

When you're that age, the worst thing to
be is different, and I didn't want to

be different.

I'm making the pot pot pasta right now.
So, yeah, flour in there, a bit of

sugar, and nutmeg.

I moved to Sydney a little bit after
university, and that's where I really

started cooking.

Cooking my dream food for me is about
rediscovery.

I reckon there's no better place to help
people understand Nigerian food culture

than on MasterChef.

So I absolutely need an apron.

Get a nice and smoky.

The heat is well and truly on. Halfway
down, 45 minutes to go.

I'm so excited.

I'm just going like the wind.

I'm cooking a beautiful Thai dish, and
I'm calling it a Thai late garden. We've

got pork, we've got prawns, we've got
beautiful fresh herbs, and it's all held

together with a beautiful fish sauce
caramel.

So I'm doing a thali, a two -lentil dal,
mustard chicken. I'm doing Bombay

potatoes. If I get time, I'm on road.

I keep forgetting ingredients as well,
so I've got to run back in a second.

Curry lean?

Yeah, very stressed here, but happy.

I'm making cactus and chicken mitiote.

So this is really authentic Mexican
food.

Done.

These are cumin.

Oh, for God's sake.

Oh, God, I forgot something else. Being
in the MasterChef kitchen is

actually crazy. I can't believe I'm
here. This feels like a dream.

I work in a tech company as a recruiter,
but everyone that's close to me knows

how much of a passion I have for food.

I just

love eating sweets.

I think that's always what drives you,
right? You want to make what you love.

This is my little cake station where I
like to kind of get things done.

My cakes are definitely a creative
outlet for me.

It's so meditative, measuring and
pouring ingredients out, and at the end

get this beautiful dish.

Cakes are only had at really kind of
exciting and precious moments.

And I think everyone should be able to
have that.

Wow!

You got it, Jackie!

I would love to blow the judges away
with this mix of really humble but

East Asian flavours.

Hi, Jackie!

Hi, Farrah. How are you?

How are you going?

I'm good. I'm good. I'm taking it all
in. Yeah, yeah, yeah. It's going to be a

lot of fun.

Today, I'm actually making a chiffon
cake. I'm making a black sesame and yuzu

cake. Oh, my God.

That's challenging, I think.

And you're also kind of making a chiffon
cake for the chiffon queen.

Chiffons are, like, my favorite cake
ever. Me too. Me too.

Well, I don't want to take up any more
of your time because you've got quite a

bit to do.

Good luck, Jackie. Thank you.

Wow, it's really just hit me.

I'm cooking a chiffon cake.

I am probably a little bit crazy for
that.

Chiffon cakes are insanely
temperamental.

It would probably take me about six
hours to make.

Come on, Jackie!

I'm not going to have that luxury today.

There's no room to hide for me here.

If I don't kill it today, I'm gone.

It smells so good in here. To be here in
the MasterChef kitchen, there's no

other way to say it but an out -of -body
experience.

It's just unbelievable.

Hello. Hello. How are you? Thank you.
Tell us, what are you doing? I'm doing

guys and gals a passion fruit tiradito.

Oh. Yeah. My favourite. Mmm.

So a tiradito is fish.

So it's thin slices.

There's going to be a small sear on it.
And with a special Peruvian chili that's

called ajillo amarillo, which has like
chili, but it kind of fades and it gives

you this kind of floral burst after you
eat it. I love the way you describe your

food. You're also going to get a crispy
fried tortilla so that you can scoop it

up, get the juices, put the tuna on it
in your mouth. Yummy, yummy, yummy.

Oh my God, I can't wait to see that.

I want you to smack that table so hard
that it hurts your head.

I will, if it's worth it, yeah.

A sense of a little Peruvian vibe here.
Latina connection, yeah, yeah, yeah. My

mother, she's Peruvian. Mum always fed
us with Peruvian food.

And yeah, which I feel so blessed
because now we've got some of the best

the world, really. I cannot believe how
cool you are. You've got so much to do

in 90 minutes.

I'll get on with it. Come on, let's go.

Very exciting.

Mama, can you just check that camera?

My passion for food definitely came from
watching my mum and dad experiment in

the kitchen.

Mum, she's Peruvian.

I wasn't just like a meat and free veg
kid. You're going to be transported back

to wherever you ate them in Peru.

I think both of my parents are better
cooks than me, but they would say that

a better cook than them.

So it's a war.

It's a full -on culinary war.

I really want to make sure that I'm
showcasing those Peruvian flavours in

to get my hands on one of those apes.

Vamos, Alita, vamos.

Vamos, pues.

We have got a task on our hands. I'm
inspired by them. I don't know what you

ladies throw at the back, but the front
is on fire.

They know what they're doing and they're
all food obsessed.

Yeah, I think I'm struggling already And
I'm already thinking maybe we should go

and ask for maybe allowing to give more
Because this is gonna be a

nightmare

So far,

I think I'm under control.

I've still got to cut the kingfish. I've
got the ajo blanco sauce on the side.

Chili oil's done.

What else have I got to do? Seaweed
crisps. I've got to fry those off.

I hope so. What are you making?

Cured kingfish dish with an alfa blanco
style sauce.

Made my own chilli oil as well.

Seaweed crisp as well. So a nice bit of
fusion.

Yeah. So I feel like it's a bit of me on
a plate growing up here in Australia.

Born here? No, I was born in Malaysia.
Oh, born in Malaysia. In Chinese.

Amazing. My mum says hi, by the way.

She wanted me to say that. Oh, amazing.

Wish you so much luck. Thank you so
much. I want the judges to experience

something new at the Eat My Dish.
Something that hasn't been combined

An ajo blanco sauce is basically a
blanched almond Spanish soup.

I thought I'd keep that sort of zingy,
punchy flavor.

Also, it adds an element of fattiness.

And then having that with raw fish in
itself is quite an inventive thing.

On a side note, funny enough, I was so
nervous when Pearl was in front of me, I

had one of those moments where I was
like, my mom says hi, you know? I was

I wish I could take that back.

I'm a bit concerned about pasta, but I'm
just pushing through.

I'm making a spicy pumpkin ravioli with
homemade ricotta.

So I'm pushing myself for time here.

Let's go, Grace. Grace, you're killing
it.

I am making tortellini in brodo with
radicchio.

I just need to roll up my pasta dough
and fill the pastas.

It's a lot more than what I thought it
was going to be.

I'm just doing a classic steak and three
veggies. I want the steak medium rare,

pink tip to top.

Yes, Casper!

You got this.

I'm feeling good. The energy, everyone
in the gantry cheering me on, it's

amazing. I'm cooking a big leaf wrapped
fish with Avgolemono sauce and grilled

grape salsa.

Woo! Come on, guys!

Daffy, you good?

Good.

Under the pump, under the pump. Yeah,
yeah, yeah.

I am a little bit behind on time at the
moment.

I am currently making the yuzu curd.

So I've made the chiffon cake, and
that's in the oven.

It will take probably about 40, 50
minutes.

And then I need to chuck in the blast
chiller, make sure it cools down so I

ice it and it doesn't melt everywhere.

I need to make the protein crisp layer.

Butter on there so it doesn't fly away.

And also the black sesame cream.

There's quite a lot to do right now. I'm
feeling so behind. I'm feeling

scrambled. I'm so used to making this
cake at home in my little studio

in my kitchen.

Sorry. And having a whole day, I would
say. This bench space, where am I going?

Yeah, this is insane.

There's so many areas that chiffons can
go wrong. Specifically with the cooling

time, that's probably what I'm most
worried about.

I'm sticking by the way, yeah?

Yeah. Are you going to be ready, yeah? I
will be ready.

It's such a cool skirt.

I thought you were looking in the oven.

No.

Every second counts. If you want to get
one of those white aprons, you've got 13

minutes left.

Oh, my God, what am I doing?

I'm feeling confused and excited and all
of the above plus some more things

for my charred octopus dish.

Octopus is braising nicely.

My potatoes are in the oven.

Okay. My stock is reducing.

Oh, look at that. How's it all working
out?

I think I'm under control. The way you
were just strolling back from the pantry

then. You ought to be.

That's my top speed.

Your stock looks like very focused.

I just need a little bit of it.

Why have you turned all worried all of a
sudden? Oh, you're making me nervous.

No, no, no, no, no, no, no, no, no, no.

Bring it home, will you?

OK. I'm checking this octopus in the
braising liquid.

Why are you not ready?

And I'm not sure that it's cooked.

My octopus is not ready. My octopus is
not ready.

I am doubting that that might have not
been the best protein choice.

Why are you not ready?

It's my only chance to get an apron.

So I'll just wipe down now and wait.

There's no plan B. This is going to
cooking time.

No plan B.

Oh, my gosh.

Oh, my gosh. This is so hectic.

Come on, Alalu.

I'm feeling the pressure now, I've got
to say, but I think we're in a good

place.

When you eat offal stew, it demands your
attention.

From the stew base, you have capsicum,
the scotch bonnet, chilli, so that's hot

and that's fruity.

Then you're adding in the beef and the
tripe, which is the cow stomach.

So a very divisive ingredient in some
parts of the world, but in Nigeria, I

tripe. It's just great texture.

The tansanes just bring the sweetness to
the dish.

I'm hoping I've got the balance right.

Go on.

Very happy with it.

It's all tasting really good. I want to
just eat the whole thing. I have to

remember where I am and make sure I
leave some for the dish.

I need that apron.

You know, I'm...

started this journey of chasing my
dream, and now I'm like, that's going to

mine.

Yeah.

How are you going?

Amazing.

Just got to get the fear on this tuna
right, and I feel like I've got a really

good dish.

I can't wait for the judges to try it.
Great passion fruit tuna tiradito.

The sauce is a ginger, garlic, chilli,
passion fruit, a flavour bomb in their

mouth, and it really balances out
beautifully with that tuna.

They've also got a little cracker, a
tostada on the side that they'll be able

scoop it up, and they're going to get
that nice crunchy and the softness of

fish and the juiciness of the sauce.

All right.

We're in business now.

I'm really excited to give something
from my heart and my family to the

That looks so good.

Come on, Jackie.

This cake's going to get out.

Is it done?

It's smelling good.

Yeah, I think it's stuck.

Get it on the plate, guys.

It's going to be right down to the wire.

I'm so happy with the cook on the
prawns. I love the colour. I think

perfect. Get it with me and Avery.

Hopefully.

Jeff, how are you going?

All good.

Good? Yep. Finished making my dumplings.

And now I'll pan fry them. My chilli oil
is done.

And then do like a vinegar soy dressing
as well.

My leeks have just come out. I've got my
pangrattato done.

I've got my leek oil like steeping.

I think I should be able to get it on
the plate in time.

Oh, the smells are so good up here.

Oh, wow, look at that.

Tell me, you're going to be ready on
time? Should be all right, yeah. This is

very coconut.

Fingers crossed.

Hopefully it pays off. I've done my
prep. So now I've got to get this on a

plate. Looking pretty.

I've got 12 slices of the kingfish, and
I want to fold them over themselves so

they look a bit like petals.

And then from there, I've got to pour
over a bit of chili oil on each mound of

fish.

Oh, wow.

That's hot.

And then place all the roast fried
garlic chips as well, just on each

That's giving shit, isn't it?

Yeah.

And finally sliced spring onion.

Oh, wow.

And finally seaweed crisps.

So organized, Aaron.

Getting that apron is another step to
saying that this is what I want to do.

This is what I should do with my life.
And yeah, I'm willing to chase that all

the way to the end.

The finish line is inside.

Five minutes to go.

My octopus finally goes on the hibachi.

Oh, my God!

Yes!

Let's go, Lydia!

Smells delicious.

The smell is pretty good, I have to say.
I'm going to do the drama of this.

Smoke -easy flavour. I'm hoping these
flavours are to the judges' liking.

Let me hear that sizzle.

I want them to love my octopus. I want
them to love my potatoes. I want them to

love my sauce.

I just want them to love it.

Don't you dare stick.

I am panicking.

I really hope that octopus is
beautifully charred and tender.

Yes, Lydia, that looks so good. Is it
ready?

I think so.

Please be good.

That ocky looks amazing. Doesn't it?
There are so much to choose from.

Oh, my God.

That steak is going to be extremely
good.

Oh, my gosh.

I've really pushed the chilling time on
this cake as far as I can go.

Got this, Jackie.

Go, Jackie.

I need to start decorating, but I'm
really hoping that the filling isn't

to melt all the way through.

Put on the black sesame chantilly cream
and the yuzu curd.

My hands are just getting shakier and
shakier.

I get the black sesame chantilly cream
on the outside.

Time is just slipping away through my
fingers. Yes, Jackie.

I wouldn't say it's the standard that I
would usually have, but hopefully it's

enough. Yes, Jackie. I really want one
of those aprons because I would

absolutely love to build up my cake
universe.

Oh, my goodness. Jackie, that was
wicked.

Ready? My hands are shaking.

How long? How long?

The elements I'm going to have is the
beautiful sweet marron with my potato

gnocchi and the spicy red velvet sauce.

There is a lot going on here.

Oh my goodness.

The marron is looking quite undercooked.

Just the time management, I haven't
quite got it right.

Let's go, mate.

This guy's undercooked. We're going to
have to baste that thing.

Want to baste? Come on, mate. Just get
it on the plate.

It's going to be tight. This is going to
be tight.

30 seconds to go.

Go, Casper. Let's go.

Let's go.

Go, Amy.

Look at that.

That is gorgeous.

Holy doly.

Come on, come on, come on.

Get down to the wire. You can do it.

Oh, my God, oh, my God. He has to get
back on his feet.

have to judge this.

Well, that one is in the books. Your
first cook in the MasterChef kitchen.

Eclectic, wasn't it? Yeah.

Now, as you know, there are 20 of you,
but only 10 aprons to give away.

But, what we haven't told you is if your
dish really blows us

away.

We'll give you a white apron on the
spot.

Okay, the first dish we would like to
taste belongs to Lydia, please.

It looks the part, but gee, I'm doubting
this octopus.

It's now or never.

Absolutely. This is my one chance to get
the apron.

What is the name of your dish?

Charred octopus with leek and potato and
a yogurt sauce

with the dill oil.

Are you nervous?

Just a little. All right, a lot.

It's just been such a dream to be here,
and I just can't actually still believe

that I am here. I just want to pinch
myself.

Tell us, how much do you want this?

A lot, more than anything.

This is such a great time for me, and
all my dreams are all around food.

I mean, octopus can be very tricky.

Is this the reason why you are nervous?

Oh, look, I have concerns.

I have a lot of concerns.

Well, I'm going to try it.

The question was all about that octopus.

Nuff Char is a tender.

Perfect!

Not only is the octopus perfect, I
wouldn't change a thing on the whole

It is the blind.

Thank you.

The potatoes.

Like, you know when you're in a bar and
you start to wrinkle up because you've

been in there that long?

That's the next step for those potatoes
because I was sitting in that butter

having a little spa day for like pretty
much 90 minutes and it's just done the

perfect thing for them.

Thea, I am so jealous of your family who
get to eat this food every day of their

lives.

Like that ocky just melts in your mouth.
Every texture is like butter. The

potatoes, the leek, the ocky. And
honestly, perfection.

Do you feel better?

Oh, so much. You can unclench.

Lydia,

I'm so glad we've finally found you.

Thank you so much.

I mean, this is unbelievable.

The leek goes nice and soft.

Your sauce is exquisite. You are
fabulous.

I don't think you should be going back
home yet.

doing what am i i'm dialing i'm dialing
i'm dialing i'm dialing okay let's go

husband hello hi sam i

got an apron i got an apron i'm on the
show

they gave it to me on the spot they love
the octopus

i'm sorry i can't control it

now so I can just pee my pants just a
little bit.

This

is

what he's all about.

Next up, it's Eric.

It's a very daunting feeling.

There are less aprons, so there's a lot
riding on it.

Haven't had my knee shake like this in a
while.

Ooh.

Um, yeah, I'm nervous.

OK, you got our attention.

What have you cooked us, Aaron?

I've made a cured kingfish with an ajo
blanco sauce, some herb oil, chilli oil

and seaweed crisps.

You look like a chef, like, straight up.
I know. I'm like a chef right away.

It's just what I aspire to be.

Why? What is it?

More than just the creativity, just
everything about it. It's like the

atmosphere, the adrenaline, the fire of
it, the passion.

That's good gear.

So do you want to come and finish it
off?

I love so much about you, and I love so
much about this plate of food.

The preparation of the fish is close to
how a chef would do it, so well done on

that.

The chili oil, right, ripping.

It's got a great amount of smokiness.

Really love that.

Great texture, too, for more little bits
and pieces going on.

Dude, this is serious cooking in an
audition.

I love the juxtapositions here. So
you've got cool and heat with your

you've got really crunchy and crisp and
then soft and luscious with the seaweed

crackers and the fish.

I love how all of those things go
together.

That is an amazing dish, but I think
it's quite simple.

I want to tell you how you can improve.

I think I would have just cut that fish
a tiny bit thinner because it would have

allowed a lot of that flavour that
you've created to soak in a bit more.

Well done.

I got good feedback on my dish.

It was near perfect, but near perfect
might not be enough. I'm just praying,

praying, praying that one of those
agents is me.

Right, next one, Jacques.

Oh, look at that. Oh, wow.

I've made a squid ink spaghetti with
some prawns, some chilies, a pipi for

and finishing with a parsley oil.

Oh, yeah.

I think this is exceptional.

I love your ink noodles.

The sauce is what makes everything
together. You've got it.

Brittany.

This is Brit's balanced cow soy.

I have taken one of my favourite Thai
dishes and recreated it to make a

healthier version.

The sauce is like literally perfection.

That shows that you've got game.

Oh, my God.

Everyone else's dishes is just... Yummy.

Just the class and calibre of people
here.

Oh, wow.

Is just mental.

I have made a mango and rose palooka.

It tastes so much like every Indian
dessert that I've ever tried, but it's

in one bowl.

It kind of feels like eating confetti in
a really beautiful way.

They've just knocked it out of the pot.

Hi, Lace. Garden. What amazes me the
most is how the hell you've managed to

return the flavors and, importantly,
having the right seasoning.

Thank you.

I'm terrified.

It's going to be stiff, this
competition.

So I've made you a fig leaf -wrapped
fish, and then on the side you've got a

grilled grape salsa and a abgalemino
sauce.

Casper, this is wild.

The flavors are all over the
Mediterranean. I've never had anything

and I think you absolutely nailed it.

We'd love to try your dish. Olalu!

My life so far has, you know, all come
together to be this moment.

I want to make sure that I do the
Nigerian food justice.

But I'm also terrified, I know.

MasterChef is everything I've ever
wanted to do.

I absolutely need it.

I've come this far. I just have to get
it.

Olalu, what have you made?

I've made rice with offal stew and some
tantane and a coconut and carrot sample.

You've been very brave to bring twat.

I went back and forth about it.

I really want to just kind of honour my
roots and kind of do what I can to be

part of the people who are making
Nigerian culture more front and centre

Australia. And I thought, you know what,
you only do this, I don't know, maybe

once, so go all in.

Lalu, this is just a window into an
entirely different world.

And I think Australia needs more of it.

Thank you.

It's so sweet and meaty and comforting.

It's got those lovely spices through it.
But incredible umami that's just

holding everything together.

With the rice and with the sweetness of
the banana and your magical touch of

this sambal.

It works so well.

I think it's a phenomenal dish.

And I'm really glad you kept the offal
in there because the texture is

phenomenal.

This is probably the best part I have so
far.

You're talking about the lining of the
stomach.

And the way you did it, you got the
flavor into the dish, the sweetness.

just fantastic.

is probably the best planté that I have
so far in my life.

Oh, this

is

getting emotional.

I never thought I'd play this.

What's making you watery -eyed?

I don't know, like, it's a lot happening
in my head right now. You know, that

initial feeling of moving to England and
trying to fit in so much and coming

here and then leaning into my upbringing
and seeing that kind of appreciated.

And, yeah, I didn't expect this.

It just means so much more than I
thought I did.

Oh, bless you. It does stuff to people
this way. Yeah, it does.

It is really moving to be able to
experience this.

And I love that this represents your
story of migration and

a bit of your struggle and also a
reclaiming of your roots. Because I went

through that in real time in this
kitchen in season one. So well done for

being here and sharing your story.

Thanks, Poe.

Can we maybe take a little vote?

I think so.

I'm shaking like a leaf.

Thank you.

Thank you. Thank you so much.

Thank you. This is ridiculous.

Oh, what a life.

Next up, Alita.

My dish looks absolutely beautiful.

And I just hope that those Peruvian
flavours are good enough to get me an

Wow. Because I'm not ready to go home.

Alina, what did you cook?

I cooked you a passion fruit tuna
tiradito.

Alita, it is plain and simple. I
absolutely love that dish.

It's one of those dishes, as soon as you
poured that sauce on, you were hoping

for, like, brightness and freshness and
zing and texture.

It delivered in space.

You have put your best foot forward in
this audition, so you should be super

stoked. Thank you so much, Andy.

Alita, I love the dish.

I love the floral notes of the chili
that went so well with the perfume of

passion fruit. And just that ton of
acidity is just so refreshing. Well

And I love your very, you've got a very
then vibe.

Thank you. It's bright.

tropical it's balanced you've chosen a
fantastic fish for it the tuna's you

really oily so you've got you know that
little sesame crust for fattiness as

well as the avocado and then all that
beautiful garden freshness from the

coriander it's a winner it's so lovely
i'm feeling excited but also i'm just

praying so hard that my dish is still
good enough just to chew me one of those

aprons let's have it jake

A ice fillet with a garlic mash, charred
shallots and a crispy leek with a

chicken juice.

It's probably a tart chunder.

Yeah, yeah, yeah. Like you were bloody
close.

Yeah, steak's definitely rare.

Shallots are a little bit raw.

And yeah, the sauce is lit.

I think you could have had better, Dave.

Great.

I've made tortellini in brodo with
radicchio.

The broth was very delicate. I would
have liked a little bit more substance

because the filling's got some game.

Amy. Both bourguignon with pomme purée,
green beans and petit baguette.

A little reduction on that sauce.

The pressure cooker, all the moisture
goes in and back in, so you need to

that down a little bit.

Tim. It's a spicy pumpkin and ricotta
with basil.

Ravioli with a sage butter sauce.

I think I would have burnt the butter,
just to add another dimension, and a

little bit more salt.

Some of these dishes are looking
absolutely amazing, but not everyone is

it, so I'm getting really nervous.

Lucy.

Hello.

I've made a duck zuckerman, which is a
dipping ramen with a mala soup base.

The only problem I have is the duck.
It's undercooked.

It is so easy to make mistakes in the
kitchen and I'm really freaking out

the inside of my cake.

Jackie, you're next.

There were definitely elements that were
rough. So I'm so nervous. I am having

an out -of -body experience right now.

So tell us what you made.

So I've made you a black sesame and yuzu
cake.

Inside we've got a black sesame chiffon,
a yuzu curd, wrapped in a black sesame

chantilly cream, and a feuilletine crisp
on top.

You have to be very brave cooking a
whole chiffon cake.

It's right on the inside that counts,
Jackie.

Whoa!

That is a good cross -section.

If it tastes as good as it looks, it is
going to be magnificent.

Wow.

Jackie, that chiffon is textbook.

It's really, really good. Just velvety,
so light.

And the sesame in it just gives it this
lovely richness and nuttiness.

And then I really love that you balance
the sweetness of that yuzu curd,

which is really nice and sharp, with a
cream that we haven't sweetened very

at all.

It's a really, really good job.

Well done.

That was all the technical stuff. It's
bloody delicious.

This cake right here, it's just
something that we don't see at this

auditions. I am blown away.

Flavour is right up my alley. It just
goes yoo -zoo, yoo -zoo, yoo -zoo, yoo

-zoo, black sesame.

And it's like, it's perfect.

Jackie, wow.

It's like, wow, wow, wow. I love this
cake.

It is so good.

I think the fact that it's not too sweet
means that I could eat this absolutely

any time of day, maybe even for
breakfast.

If you can put something like this on a
day like today, I cannot wait to see

more of you.

I think we should. I agree with you.
You're the cake, lass.

Jackie!

It's something that I never thought I
could achieve as well. And I think I've

had so much encouragement and support
from everyone around me.

And to be up here, to be holding one of
these now is so special.

This is not real.

We'd love to try your food, Annabelle.

Some butter poached leek with a hazelnut
pangrattato and creme fraiche emulsion.

Everything is peaking.

From the sweet and sour leaf to the
creme fraiche.

Just like, oh.

Oh, what?

What is this place?

Who are you people?

It's unfathomable how high the bar is.

Vamos, Jonathan.

Chicken and nopales mijote. Mexican
style red rice with some tortillas.

The nopales, they've got this citrusy,
kind of earthy flavour to them.

Amazing. Delicioso.

Thank you.

Hazers. I've made you a thali today, so
a lentil dal, Bombay potatoes, turmeric

rice and mustard chicken.

I think you've accomplished a lot in the
90 minutes, so you have to be

congratulated for that.

Love the dal.

So, so delicious. Beautiful rice.

Potatoes were lovely.

By golly, this is, this is crazy, guys.

Like, I'm flipping out because we only
have a certain amount of aprons to give

out.

Next dish we'd love to taste is Jeff!

Yeah,

Jeff! Mouth -watering mala chicken and
prawn dumplings with my vinegar, soy,

sesame dressing.

I'm not throwing this out lightly.

I think that's the best dumpling dish
I've had in here.

To open up a filling which just hits
every note that you want it to, that was

insane.

Jeff, you're going to have to take off
your beautiful rainbow apron.

Pop it out for this white one.

Yeah, Master J!

Everybody stop being so good out there.
You are making our jobs way too hard.

Right, finally, Luke.

It's been a foray for him to get awarded
on the spot, but that's my dream.

I want that white apron so bad.

It would mean everything to me, but I'm
nervous about that now.

My whole dish is riding on it. I'm
really nervous that it's undercooked.

So tell us, Luke, what is your dish?

I've done a pan -fried gnocchi with West
Australian marron, my spicy red velvet

sauce, and a basil oil.

Are you pleased with the marron?

I'm not sure, to be honest.

Luke, today is great. You are fantastic.

Trying to work out how the hell such a
young kid to end up juggling with

marron, new keys, cooked two ways, a
velvet sauce, this most

amazing, beautiful basil oil.

It is good. You've got something.

Thank you so much.

Luke, I just want to set the record
straight.

Your marron is perfectly cooked.

The sauce is divine. It's got this
wonderful peppery spice, beautiful

Love the crush you got on that.

Tiny little bit dense, especially when
you've got that beautiful light marron.

But wow, well done.

I know I'm definitely in with a shot
today.

I reckon just like it's a 50 -50 chance,
I need one of those white aprons. Bah!

Huge props to you all.

Four of you have already received an
apron because your dishes were

But that means we only have... Six left
to give out.

If we call your name, please step
forward.

The first one really showed us a lasher
tough.

So please confirm to claim your weapon.

Alita!

I can't believe it. I'm ecstatic.

Really blessed to be perfectly honest
This next

dish showed a massive amount of
technique

This

next

dish it was simple, but it was bloody
delicious

Seeing everyone get an apron, it's
amazing.

They're so amazing.

Like, the food that they put up, it was
stunning.

Casper!

But it's a very daunting feeling.

Yeah, if I don't get one, I'll be pretty
devastated.

It's a big deal.

It's you, Meg!

I really don't know what's going to
happen.

There's only one apron.

Left. Last dish gave us bags of flavour.

Tons of textures.

And it looks like it came fresh off the
pasta directly.

All the hard work paid off, you know.

This is a step towards a dream.

To the ten of you, welcome to
Masterchef.

Your dream is now a reality. Well done.

To those of you who didn't receive an
apron tonight, you're not heading home

just yet.

You'll all be cooking again later in the
week where you get a second chance to

win an apron.

Oh, that is incredible.

I thought I was done.

I thought my MasterChef dreams were
over, but they're back.

And I am ready to go.

I didn't know I still would come out of
there. Oh, I had no idea.

I'm coming with everything. And I'm
getting one of those white aprons.

Tomorrow night.

What a massive start to the competition.

20 more of the country's best home
cooks.

Pressure is on. The standard is so high.

Battle it out for a spot in the
competition.

I want the apron like crazy.

If I get an apron, I could win a trophy.

And one dish.

I'm making a porchetta panino.

Will decide their fate.

You're making a panini. Yeah. Ten aprons
up for grabs.

And you're making a sandwich.