Original subtitles

(GASPS)

Here they come.

(CHEERING)

Welcome back!

I want to be on the gantry so much.

Let's go.

But there's 20 of us cooking and only four aprons up for grabs.

So pretty crazy odds. Like, no pressure.

But there is definitely fire inside me

to join MasterChef 2026.

Everyone's got their game face on.

(LAUGHTER)

I'm feeling it. It's great.

This is your last chance to win a white apron...

..and secure your path to becoming

a new superstar of food.

We've already given away 20 aprons.

Which means we only have four spots left in the competition.

OK, guys, you are some of the best home cooks in Australia.

You're not here by accident. You deserve it.

So far, you got yourself a good warm-up.

Just make sure you just focus,

and I believe every one of you

is capable to earn a white apron.

ANDY: For today's challenge,

you need to cook a dish that is so good...

..it stops us in our tracks.

Oh. Wow.

Yeah.

We want you to cook us...

..a show-stopper dish.

My favourite part of the night is when the dessert comes out

and it's just this wow moment, this show-stopper moment.

So, I think that's what I'm gonna try and do today.

We are giving you 90 minutes and an open pantry.

You can cook anything you want.

Sweet...

..savoury.

Just make sure it blows our minds.

Luke, you got so close.

What's the plan?

That's for me to know and you to find out.

(ALL LAUGH AND CHEER)

Well, Luke, you talk big game,

so now my expectations are up here.

(ALL LAUGH)

Guys, this could be the dish that changes everything.

Your dish must be a show stopper.

Good luck.

You've got 90 minutes...

..and your time starts...

..now! ANDY: Come on!

(ALL CHEER AND SHOUT)

Sorry. Lemons. Lemons.

Alright, let's be quick, guys. Only four aprons.

They look amazing, these prawns.

Redemption seafood, I like it. Yeah.

You need to reach something, or...

Yes. Watch out.

(ONLOOKERS CHEER)

Vamos! Vamos!

Thank you, all!

(ONLOOKERS CHEER)

(ALARM BEEPS)

Someone is beeping. I think it's me.

Oh! It sounds like you're about to, um, explode.

(BOTH LAUGH)

I'm making a blue spirulina and coconut parfait.

It's supposed to look like this lake that I visited in Canada.

So, it's gonna be blue

and then have some matcha moss for, like, the forest,

a little bit of chocolate twigs.

So, it's going to be iconic.

This is Tim's baked raspberry cheesecake.

It's the first dish I ever made, when I revealed it to a table

full of my family,

they just went, "Who bought the cake?"

I was like, "I made it," and the whole table went, "Really?"

So, hoping the judges feel the same.

Yum.

Come on, Jeff!

Great microplaning.

It's just a mini micro.

(ALL LAUGH)

It's my final chance. I'm gonna give it my absolute all.

I'm making a perfect little lemon meringue tart.

You, like, eat it and you're like, "That's yum."

And then it goes whoop

and sings to you.

So, it should be a fun little joy bomb.

Oh, my goodness.

Ice-cream machine behind you!

Oh!

I'm feeling very pumped.

Ready to rock it, ready to roll it.

The dish, it's called areeka,

and it's a Yemeni traditional dessert.

I've cooked it to my friends back in Kalgoorlie,

and they love it.

My job is very challenging, very adventurous.

Needs a very thick skin.

I work in the mines in Western Australia.

When I got the job underground, I was driving 50-ton trucks.

I only learned to drive a car four years before that,

and then I was driving

the biggest trucks I've ever seen in my life.

Being such a little girl from a different culture,

I wasn't taken very seriously at the start.

But I am always a go-getter,

and I love to prove to myself that I can do anything.

I was born in Yemen in the '80s...

..and I would throw feasts.

I would make multiple savouries and dessert.

And now my food dream is to have my own Yemeni products

in the supermarkets for generations to come.

I want to be there forever.

Leqaa. Hi!

So, tell us what you're making today.

I'm making you a traditional dessert...

Yemeni dessert. ..with a modern twist.

It's areeka.

It is flatbread that I would mix into the dates,

layer it with mascarpone cheese, cheddar cheese,

with a honeycomb tuile, and a cardamom and date ice-cream.

Ice-cream, too?

Wow. Yes.

I love that you're being yourself.

'Cause that's really important. Yes.

Especially for today. Good luck.

Thank you very much. Yeah, good luck, honestly.

Thank you. All the best.

This dish has a lot of elements.

(SIGHS NOISILY) What else?

But I am confident. I can do it.

Vanilla.

My little legs as well can work hard.

Oh, Petro chopping. Look at him go.

Like, so fast.

I was absolutely gutted yesterday.

I burnt my fish.

I can't believe I ruined my chance

on something that I cook every single week.

So, I'm so determined to redeem myself here.

Come on, Petro, work those guns! Work those guns, man!

I'm gonna be walking out of this kitchen today

with a white apron.

I'm making a prawn bisque fettuccine.

I'm gonna throw the kitchen sink at this one.

Technique, flavour, you name it, this dish has it.

I need to make sure the bisque is nice and punchy.

I'll definitely keep that prawn bisque reducing

for the whole cook.

Oh, God, that smells so good.

It needs plenty of time to develop that richness

and umami flavour.

Yes, Petro!

The prawns are citrusy, so I'm going to contrast that

with the creaminess of the bisque.

Cherry tomatoes are there for a bit of sweetness

and an extra level of acidity.

It's alright.

And the tarragon oil is gonna

add a bit of earthiness and complexity.

He's just, like, he's on it. He's on it today.

That'll make a good oil.

Pasta's there for texture.

We're gonna get the job done today, hopefully.

I feel like this is my best shot to show the judges what I can do

and win one of those four aprons.

ANDY: Petro. Hello. How's it going?

Have you dusted off yesterday?

Yes. Yeah?

I notice there's no charcoal on the bench today.

No, although I was kind of, to be honest,

tempted to whip it back out and have another go.

Maybe save that for hopefully if you get a white apron.

Yeah, let's hope so. Good luck, brother.

Thank you. Petro! Petro!

Time is flying! You only have one hour to go!

(ALL CHEER AND SHOUT ENCOURAGEMENT)

Ami.

I am making a burnt butter chicken today.

Ooh! Fabulous.

This dish is a show stopper

because I don't think I've come across a burnt butter chicken

anywhere before.

So, winning that apron would be the biggest sign in the world

that I need to pursue my dreams and make this a reality.

I love it. Blow us away with it. Absolutely.

Whoo! Khinkali! Let's go!

Navarone, you are moving, my friend.

Thank you. I better get a wiggle on.

I'm making for you today some Georgian soup dumplings.

They've got a little tail on them.

You pick 'em up and then suck all the soup out

and chow down on the lamb.

Wow! I want that. Yes!

I really am motoring, so... Yeah, you are going hard.

Yeah, I really want to impress today.

It would mean a lot to me to get an apron.

This could be the one. Let's go.

I hope so, guys. Thank you.

Good work, Shweta.

This is Malvani fish fry.

JEAN-CHRISTOPHE: Wow, the colours are amazing.

How long are you planning to cook this for?

Seven minutes in ha... Oh, you know.

I can see you've got the eyes there. Well done.

Has it got enough lavender, that's the question.

Does it have enough lavender? Does it have enough?

Needs more.

I want that apron so much.

It would mean everything to me.

To prove to the judges, to everyone here,

to everyone at home, that just because I'm young

doesn't mean I don't know what I'm doing.

But I'm actually a good cook.

I was devastated when I didn't get an apron.

It's so hot.

So, today I'm just absolutely cowboying it.

I'm doing something that's a little bit audacious.

Like me.

POH: Luke! How are you, Luke?

Good. What are you making today?

Look, this time I will tell you. Uh, I'm making a bombe Alaska.

I'm doing a burnt honey ice-cream.

A lavender ice-cream.

An Italian meringue.

A Genoise sponge.

Oh, this is a lot now.

You are going for it.

I am going for it. That's spot-on.

Do you understand what you are trying to do right now?

This dish is notorious in this kitchen.

It is indeed.

I have seen so many people be brought under,

and I'm talking pro cooks.

Yeah.

Have you done it in this time frame before?

No, never, I reckon... Never?

The only time I've ever done it was, like, overnight,

maybe three days to do all the ice-cream.

So, you're kind of just crossing your fingers a little bit?

Yeah. A lot.

You've got your sponge in, yeah?

Your sponge is done already?

No, it is not.

Yeah. And that Italian meringue,

that needs about 30 minutes to whip, right?

Yeah.

So, you need to be doing a lot right now.

You don't wanna bomb out on a bombe Alaska.

Yeah. Good luck.

Thank you.

It's gonna be tight.

There's no way he's gonna be able to do it. That is insane.

Oh, my! I need a miracle.

I need a miracle.

It's gonna be tight.

Trying to do a bombe Alaska in 90 minutes

is a ginormous task.

And Poh was kind of astonished, but not exactly in a good way.

Goodness gracious me.

But if I can pull this dish together,

this white apron, I've got a fingertip on it already.

You got this. You've got it.

I need to go 100% all-out.

Oh, my God, I'm so stressed for him.

So, I've decided I just need to keep going.

I've got the burnt honey creme anglaise churning.

Nice, Lukey.

I've got the lavender ice-cream on.

Yeah, Lukey! Come on! Come on!

In my mind, when I pair the two together,

it should taste really good.

Focus on your other elements for now!

Can't take the foot off the gas.

JEAN-CHRISTOPHE: You're doing great. Well done.

I need to make sure I get that sponge in the oven,

out of the oven, in the freezer and on the plate,

all in less than 50 minutes.

Pray. Just pray, man. Just pray.

Come on. He's insane.

How old is he? 19.

19 or something? Crazy.

Halfway point! We gotta stay focused! 45 minutes to go!

(ALL CHEER)

Keep pushing! Keep pushing!

Oh, Tim, looking delicious.

POH: Hi, Andrew. Hello. How are you guys?

How are you? I'm under the hump.

Yeah.

I am making sesame nori soba noodles with pork.

Sear a little bit more, get that uber crisp on the pan,

and then put it on the hibachi

with kombu butter morel on the side.

You've got a lot going on. I know, right?

I'm praying for you, buddy. Thank you so much.

Yeah, good luck.

Oh, nothing like trying to cut a fillet of fish

while Andy's watching you.

You do it good.

(LAUGHS) Thanks.

I am making a Cantonese steamed barramundi

with a charred ginger soy broth.

Looking good, Brittany.

If I can give the judges a little bit of a taste of

how I cook, then hopefully I get an apron.

Gonna crank the temp. Crank it.

Awesome. Keep going.

Hi.

I'm doing a white chocolate and olive oil pannacotta...

Ooh!

..with madeira poached pears.

Yum!

I'm a mum of five.

If I get an apron, I'll just be so proud of myself.

I really want it. Good luck.

We can't wait to try your food. Thank you.

Jake, you're a monster!

Let's go, King! Keep the energy up!

See ya, Jake! Bye!

I'm coming!

He ran away as they wanted to chat to him.

So, Jake, what are you cooking?

Oh, well, today I'm gonna make, uh,

looks like some fried chicken.

(LAUGHS)

Yeah, Grace. Good pace.

God, that looks so light and fluffy. Yay!

Looks so good, Grace.

The girl can sponge. Yeah.

Thanks, guys.

My show-stopper dish today is a fig leaf sponge cake.

Is one a backup, or is... No, they're both on the plate.

Yeah, nice. No backups.

It's a cake that I really, really love to cook

for my catering work that I do.

Like, I currently work in retail, but I also

run a little catering company on the side, as a hobby.

It is me and my best group of friends.

Yes!

And we just want to create, like, the best parties possible.

Take it, take it. Go, go, go.

It's just me that does all the cooking on my own.

And I'm really just hoping MasterChef can help me take food

and build the rest of my life.

So, I really need to win a white apron today.

Looks amazing, Grace.

Beautiful.

Go, Lucy!

(LAUGHS) Thank you.

I want the apron so much.

I've got a taste for it and now I'm hungry,

so ready to go.

Perfect.

I am making choux au craquelin

with an Earl Grey creme pat, vanilla Chantilly,

and raspberry compote.

I'm gonna whack this down now.

I'm feeling confident.

I mean, I am my own boss, which is pretty good.

My boss was pretty nice when I asked for time off to be here.

(LAUGHS)

I'm a website designer, but I also do content creation,

just sharing my cooking.

This is one I prepared earlier,

except I need to cut it so it looks pretty.

(LAUGHS)

This is so good.

I had a couple recipes that have got, like,

around a million views, which is pretty cool.

And I would love to continue growing that.

Good morning.

I've recently gotten into baking,

so making my own starter.

We've got some bread.

If you have any questions about yeast,

let me know, I'm your gal.

So, right now things are travelling well.

I'm working on my Earl Grey creme pat.

Perfect. And the choux's looking really good.

Whoo! Beautiful.

Looks good, Lucy.

The craquelin is perfectly formed.

Yeah, I'm happy with them.

So, I think the concept's gonna work.

Wow. That's a big craquelin.

But it is simple, so it really needs to be the perfect dish

to win one of those white aprons.

Yeah, Lucy!

Uh...

Potatoes.

Ooh! Ooh.

Cucumber, yeah!

Vamos, Jonotan!

Gracias.

Today, I'm going to present a real show stopper.

Pork, always good.

I am making sopes de carnitas.

Blue corn, white corn.

Sopes are basically like tortillas,

but smaller and thicker,

and they have a little edge to support

all the food that goes on top of them.

(WOMAN SHOUTS ENCOURAGEMENT IN OWN LANGUAGE)

Pork carnitas is basically pulled pork,

and I'm going to make it with two different salsas.

Both salsas have the tomatillos

to give it that extra punch...

..and spiciness of all Mexican cook.

Hola, Jonotan. Hola.

Hola. How are you?

I'm good. I am making sopes today.

Amazing.

Hopefully it's gonna be rich and colourful.

I like colours, I think you might have got that.

You like colour? I would have never have guessed that.

Those sneakers say enough. So I just wanted to...

(LAUGHS) ..show a little bit of my persona with my food.

Now it's time to lock in. I'm excited, mate.

Thank you. Thank you very much. Good luck.

Come on, Jonotan! Come on!

Thanks. Where was I?

Yes, I know what I need.

SOFIA: Keep your eyes on the prize!

You've only got 30 minutes to go!

(ALL CHEER AND SHOUT ENCOURAGEMENT)

Thanks, guys. Backs, backs, backs!

Let's go, guys!

Almost there. Well, I don't have a lot of time, actually.

Sorry.

This is taking so long!

The sponge is in the oven,

and now I'm doing my fig leaf oil.

Hi, Grace. Grace.

Hi. This looks interesting.

Thank you. What are you doing?

I'm doing a fig leaf sponge cake.

Oh! Wow. Yum. Yum!

Hopefully, yeah.

Is it going to be torched, or...

Ah, it is going to be torched, yep.

That is show stopper. Yep.

I'm just really excited to cook it.

I had a few brainwaves.

So, there's a few things that I'm tweaking

from how I usually make it.

(LAUGHS) So, hang on.

For the first time? Hang on.

Yeah.

You thought you'd do things for the first time

when you were trying to eye off one of those aprons?

Yeah.

Mate, you've got some guts. It's a flavour thing, though.

It's a flavour thing.

And I really, really trust my knowledge of flavours.

Whoo. I'm excited. Bring it home. Good luck.

Good luck, Grace. Thank you.

I want to take this cake to the next level,

and I really think that every good dessert

has an alcohol in it...

..especially at a party.

Nup. Apple liqueur.

So I have a few ideas for alcohol flavourings.

Maybe.

It's a fig leaf gin.

Are you using all of that, Grace?

No, I'm just choosing.

Oh, you're choosing? Yeah.

I need a palate cleanser. (LAUGHS)

Getting scoops of cream...

..and I'm pouring oil on,

and I'm having a little shot as well, so I'm feeling good.

I think this might be it. Hide that bourbon.

That's the best bourbon ever. Yeah.

Where are we at?

Whoa, problem.

That's turned off.

But my timer's stopped.

It's alright. Take a breath, Grace. Take a breath.

So, I have no idea

how long my sponge cake has been in the oven.

I don't know when they turned off.

I don't wanna open the oven, I don't wanna risk it sinking.

Oh, my God, no.

Disaster.

SOFIA: 30 minutes to go!

(ONLOOKERS CHEER AND SHOUT)

Grace: Ow! The cakes are out.

My timer's stopped.

So, I have no idea how long my sponge cakes

have been in the oven.

It's alright. Take a breath, Grace. Take a breath.

But the sponge cakes have to be cooled completely

to be able to ice it.

So, I'm checking them.

Stick a skewer through it.

I think they're gonna be fine.

Oh, my God. OK.

Cakes look fab, Grace. Thank you.

I'm really pushing here to get all my elements done

so that I can start to assemble this cake.

I'm sweating.

I tell you what, they've come in guns a-blazing.

Yep, yep, yep.

Everyone's lifted their game.

That differs for different people.

Like, Grace, she's like, "I know how to cook."

"I'm gonna try something new." "I'm gonna try something new.

"And I'm gonna get it done."

She's doing a fig leaf sponge cake.

Oh, yum.

Yeah. With, like, oil from the fig leaves,

and fold that through the sponge.

Oh, I love! Yeah, yeah.

So, she's really thought about how to inject that big flavour

into the sponge.

JEAN-CHRISTOPHE: Luke, 19 years old...

LUKE: Yeah, that's beautiful.

..he's going for a bombe Alaska. What?!

And by the time we came to see him,

he hadn't even started the genoise, the sponge.

And, so, you're excited about this?

Well, I am, because he's going for it.

Yeah. He believes he can do it.

Whoo-hoo.

POH: The youth of today.

I love how Jean-Christophe has just got so much faith

in the confidence of youth.

But, I don't know, there's a fine line between

confidence and delusion.

ANDY: They want these four aprons more than anything.

Couldn't be more pumped.

How long do we have?

(CLOCK TICKS)

You only have 15 minutes left to go!

(ALL CHEER AND SHOUT ENCOURAGEMENT)

You got this! Come on!

This is a tight one.

I put it in about 40 minutes ago, so I'm right on the line.

Come on, Jakey!

JEAN-CHRISTOPHE: I can see we're guaranteed some crunch.

Make sure it's cooked, yeah? Yeah, 100%.

Alright.

Yeah, Shweta.

Beautiful, Shweta.

Wow. That's going to be spectacular.

Thank you.

This is called a Malvani fish fry,

from the western coast of India.

That's a show stopper.

I just hope that all the fins and everything just stays intact

as a show-stopper effect.

And, hopefully, the judges like it.

Focus tunnelling.

How is it, Jess? Whoa, it keeps singing.

My little lemon meringue tarts are looking really great.

But I've got to motor and go into, like, seventh gear.

Yay!

So, hopefully, that one of those four is for me.

JONOTAN: Fantastic. Pork is ready.

Salads are ready. The salsas are ready.

I just need to get the sopes in the plate.

(SIGHS)

But they're coming out super, super hot.

(SIGHS)

And that little ledge has to be done with the fingers,

so I'm like, "Ow! Ow! Ow! Ow! Ow! Ow!"

Come on!

The time is going.

Oh, my God.

I'm like, I need to get this done.

You got this, you got this.

Oh!

How you doing, Petro? Under the pump.

I've been cooking my bisque throughout the whole cook,

and I give it a taste.

That's actually pretty good.

It smells so good.

It's got a beautiful, rich flavour, and it smells amazing.

I've got my prawns on the go.

My handmade fettuccine looks really good.

I'm really happy with the texture of it.

I'm a lot more under the pump today.

And I think this tarragon oil

is really going to balance out the whole dish.

So, I'm really excited for the judges to taste my dish.

Maybe I can redeem myself today.

Alright, taking out the oven.

I feel like my choux look like they're done.

But they need to be perfect.

Yeah, I'm happy with them.

Those are big choux.

They are exactly what I wanted.

Oh! You can smell them from here, Lucy.

Yeah, smells so good from here, Lucy.

Does it? Amazing.

Nice colour. Yeah, beautiful.

The craquelin looks amazing.

So, I can start to fill it with my Earl Grey creme pat.

Come on, Lucy!

They're looking really beautiful.

But...

..everyone is just an insane cook here.

Yay, Andrew! Whoo!

That's looking good, bro.

To me, they all look like absolute show stoppers.

Go, Ami!

It's really hard to then just look at my buns

and feel like they're good enough.

This is a battle for the final four aprons!

Five minutes to go!

(ALL CHEER AND SHOUT ENCOURAGEMENT)

Stunning.

Oh, my God, yum! Oh, look at that!

Shweta, that looks so good.

SOFIA: Final push! Final push for the apron!

Oh, here we go! You're going sweet today.

I am. It's a parfait.

Spirulina. Blue coconut.

Spirulina?! Yeah.

I'm into this.

Get this finished! You got this!

POH: You're doing the Poh-sition!

(LAUGHS)

I can't believe you're telling me this.

It's the most bizarre thing.

Bring it home.

Go, team!

Oh, down to the wire.

OK.

So, the sponges have cooled completely.

I think they're gonna be OK.

Yeah, I'm happy there.

And now I can construct the cake.

OK, fresh cream.

I wanted to elevate the flavours in my dish,

so I've got whiskey in the cream.

Keep going, Grace. You're doing amazing.

I've chosen a bourbon whiskey just for, like, spice.

Flavours. Nice, Grace.

And then I've got a fig leaf oil buttercream.

It's silky!

I've put a white vermouth in there.

It's a really beautiful, citrusy, perfumed

sort of flavour.

Oh!

And then the fig leaf oil Italian meringue on the outside.

That's a beautiful colour.

There we go. Grace, that looks beautiful!

That meringue looks good, Grace.

I'm really excited that it's all come together.

But when it comes to blowtorching the meringue,

I've got this little voice in the back of my head saying

the buttercream in the middle is gonna melt.

It's very soft.

So I really hope I can deliver.

OK, OK, OK.

I hope this rustic-looking cake

is show-stopping enough to win me an apron.

Whoo!

Bring it home, team! Bring it home!

Come on!

LEQAA: Oh! Plate it.

I'm making my areeka,

and, thank God, everything is ready to go.

I'm going really well.

I want the judges to experience a soft,

delicate mix of the date-based bread

mixed with honey.

OK.

And a bit of savoury from the vintage cheddar cheese,

mascarpone cheese.

And crunch from the roasted nuts.

That looks as pretty as a picture.

I am very happy.

Accompanied with a cardamom and date ice-cream

with a little bee on top.

Looking so good.

And it's a traditional dessert, but I want it to be upscaled,

so I will be doing a little bit of a reveal.

Put the tuile as a crown on the top.

I'm feeling so proud.

I would love for the judges to experience

the flavours of Yemen.

(ONLOOKERS SHOUT ENCOURAGEMENT)

JEAN-CHRISTOPHE: Two minutes to go!

(ALL SHOUT)

Oh, yes!

Come on! You're coming home, man!

Let's go! Hustle!

Get it on the plate!

Lukey, get it on a plate! Get it on a plate, Lukey!

Get it on a plate!

LUKE: Everything is an absolute blur right now.

Oh!

But I just need to make sure that I get every single element

on that plate.

Breathe. Just breathe, mate. You can do it!

I'm working at double speed.

It's gonna be so tight.

I'm whacking the sponge, the two ice-creams on top.

My ice-creams are a bit lopsided,

but I'm not worrying about refinement at all.

Oh, my God!

He's...

He's got everything on there.

Crazy.

Yeah, Lukey!

I've pushed so hard to get this done.

But, realistically, I have no idea how the inside

is going to look until the judges cut it open.

Time is up is up in ten...

ALL: (JOIN IN) Nine, eight, seven,

six, five, four,

three, two, one!

That's it!

(ALL CHEER AND APPLAUD)

Oh, my God, that was so cool, wasn't it?

Good job, guys. So cool.

Oh!

Happy I got everything on the plate,

so I just really hope I can get an apron.

We only have four aprons and 20 dishes.

I don't need to tell you how important this cook is.

The first dish we'd like to taste is Grace's.

(ALL CHEER)

I do not want today to be my last day in the kitchen.

Go, Grace!

I'm hoping that the blowtorch

didn't melt my buttercream layer on the inside.

I'm so worried that it's going to completely fall apart.

Grace, what is it?

It's a fig leaf sponge cake.

Alrighty. Here goes.

I'm going to take a very big wedge out.

Yes. Just so we can see.

It's really soft. You've gotta be gentle.

(ALL EXCLAIM)

I can just lift that.

ANDY: Look at that. It's textbook.

Yay. (LAUGHS)

Grace...

..it is delicious.

(ONLOOKERS CHEER)

Oh, my God, you scared me. (LAUGHS)

Sponges are my all-time.

I bake them every week for Jamface,

and I still get it wrong.

And for you to pull that whole cake out today

is, like, amazing.

Thank you.

Grace, very, very smart, flavour-wise.

Um, you've used both the booze

and also the fig leaf to really temper the sweetness.

It is really, really smart cooking.

That is what can potentially get you one of those.

Whoa!

That is a show-stopper dish.

Well done. Thank you.

(ALL CHEER)

That's beautiful.

Amazing. Oh, my God.

That was, like, the best day of my life. (LAUGHS)

We'd love to test your show stopper, Leqaa.

LEQAA: I'm so proud to show the judges

this little Yemeni dessert.

I am fighting to win that apron, fighting for my dreams.

It feels like fighting for my life.

(ALL CHEER)

What is that?

It's called areeka.

It's dates with shredded bread

topped with mascarpone and cheddar cheese,

a sprinkle of honey and nuts.

And the ice-cream is cardamom and dates.

OK, we're gonna taste it. Thank you.

Ah!

(GASPS) Oh, wow.

So, there's kind of a... there's a bit each.

Yeah. Amazing.

Leqaa, I have never had anything remotely like that,

and yet the flavours in it are so familiar to me.

You've got those dates in there,

and then when you've got that savoury hit of cheese,

it's so interesting.

And I think you've absolutely put it together

in a way that could go on a modern fine-dining menu.

So good. Congratulations.

JEAN-CHRISTOPHE: Oh, my God.

Your pastie, crispy, not too much sugar.

Your ice-cream, fabulous.

You can get the cardamom.

I mean, everything is just a delight.

And your touch of presentation, fabulous.

That IS a show stopper.

Thank you.

You and everyone else cooking

is making it really, really, really hard

to see where they're going.

Nice work, Leqaa.

(CHEERING, APPLAUSE)

I am feeling so happy, so proud.

And it makes me want to stay here even more.

Tim, we'd like to taste your dish next.

I've made Tim's rustic baked raspberry cheesecake.

It is incredibly light.

I think it's a really good effort.

But I don't think you needed these.

(GUFFAWS)

(ALL LAUGH)

JEAN-CHRISTOPHE: Aimee.

This is a white chocolate and olive oil pannacotta

with red wine poached pears.

I just want to do this. Wow, look at that.

ANDY: Yes. (ALL EXCLAIM)

(LAUGHTER)

JEAN-CHRISTOPHE: Aimee, this is a darn good pannacotta.

It is perfect.

ANDY: Ami.

AMI: This is a burnt butter chicken with a smoky ghee naan,

and some pickled onions on the side.

The first few times I made it, my dad was just, "Wow."

Ami, ethnic dads are the toughest.

(LAUGHS)

And I can see why he's really proud of you for this.

It's absolutely delicious.

So, well done. Thank you.

ANDY: Shweta!

(ALL EXCLAIM)

Stop the show.

So, I've made a malvani-style fish fry.

JEAN-CHRISTOPHE: I think your fish has been

deep-fried superbly without losing the colours.

It's perfect.

Jess, come on down.

JESS: I've made lemon meringue tarts that are gluten free.

SOFIA: There's one extra. Do you want it?

POH: Yeah, come and taste. Come and taste.

Thank you.

Oh.

Oh, wow!

Yeah. (LAUGHTER)

You go in. You go in. You go there!

(LAUGHTER, APPLAUSE)

How is it? What do you think?

Whoa!

Flavour bomb.

(LAUGHTER)

I thought they were really delicious.

I think the pastry is epic.

You do not notice that it's gluten free.

Maybe I would have liked to see, like, a...

A big one? Oh, man!

Like, real-deal, plate-size version of that.

But I think you're still

definitely gonna be in the mix for sure.

SOFIA: Jonotan.

I made for you today, sopes de carnitas.

These sopes, I didn't have any of these when I was in Mexico.

I love them so much.

Even the fact that they're two colours,

you're engaged straightaway.

You want to know what they taste like.

I think you've done such a wonderful job.

Thank you.

ANDY: I loved everything about it. That is a legit feast.

Well played. Thank you. Thank you.

(CHEERING)

Petro. Come on, mate.

Let's go, Petro! Let's go!

There's been so many amazing dishes and only four spots.

But I want to walk out of this kitchen today

with a white apron so, so badly.

SOFIA: Nothing burnt. Nothing burnt.

(VOICEOVER) I just hope I've done enough.

JEAN-CHRISTOPHE: Petro, they look very picturesque.

Yeah. Thank you.

Oh, my God, I wanna eat that right now.

Tell us, what is your dish?

I made a prawn bisque fettuccine

with citrus prawns and a tarragon oil.

OK, let's have a taste.

Petro, come here.

This is a bloody good bisque!

(CHEERING) Oh, my God.

Yeah, Petro!

(CHEERING CONTINUES)

Whoo!

Unbelievable.

Petro, what I like very much, the way you took time

to make the reduction to make your soup.

The right amount of white wine.

You can get the effect of the prawn heads.

I can go on and on and on,

but, basically speaking, this is perfect.

Well done.

Excellent. Thank you.

Wow.

Well played. It is delicious. Thank you.

Is it a apron-worthy? We'll find out.

You gotta risk it for the bisque-it.

(LAUGHTER)

On that note, get out of here!

Yeah, Petro!

Oh, my God, he's such a cute dork.

Oh, my God, that's nuts.

OK. Lucy, it's your time.

(ALL CHEER) Go, Lucy!

I'm definitely worried because everyone else

was just going for it.

(ALL SHOUT ENCOURAGEMENT)

I've just got three choux buns on my plate,

so I'm wondering, is this dish a show stopper?

SOFIA: Ooh-la-la. JEAN-CHRISTOPHE: Wow.

This is my choux au craquelin with Earl Grey creme pat,

vanilla Chantilly, and raspberry compote.

Yeah, I wanna know what's inside.

Come on.

Whoa!

That is filled to the hilt. Ha-ha!

This way.

(CHEERING)

It's like when you can't fit anything else

in your suitcase and you're, like, jumping on it.

JEAN-CHRISTOPHE: This is unreal.

Wow.

Lucy...

..they are terrific.

Oh, thank you.

The choux is just so thin and perfect.

Taking so well your fantastic Earl Grey creme pat.

Wow! Lucy's back.

You are definitely going to be in the conversation.

There might be a few of you, but Lucy's one of them.

Well done. Thank you.

(CHEERING)

Lucy! Lucy!

Did you have one? Did you taste it?

Take it all with your friends over there.

I'll share it. (ALL LAUGH)

I'll be your friend. Up here! Up here!

(ALL SHOUT AND LAUGH)

Anyone?

Oh, I'll hold one for you.

I'll... (ALL LAUGH)

Navarone.

(APPLAUSE)

I've cooked for you khinkali.

They're a Georgian soup dumpling.

And then the green sauce is green garlic,

a little bit of chilli, black pepper.

SOFIA: Look, it's delicious.

I love those big Eastern European flavours.

I'm wondering, though, is it enough of a show stopper

to get you one of those four aprons?

Bring us a show stopper, Mena!

So, it's a blue spirulina and coconut parfait,

a chocolate and mint crumble,

a macadamia tuile, matcha moss,

blueberry compote, and some dark chocolate twigs.

Mena, you've pulled off the individual

components in this dish really well,

but you've paired together slightly too many flavours.

Brittany.

So, I have made steamed Cantonese barramundi,

and I have re-created it to make a healthier version.

Brittany, I grew up eating Cantonese fish...

Yes.

..and you've steamed it to perfection.

But when you deconstruct a dish,

it has to be better than the original.

ANDY: Thanks, Brittany. (CHEERING, APPLAUSE)

Next up, Andrew.

I've made nori and seaweed soba noodles

with pork, morel mushrooms, with kombu butter.

POH: I really loved all the elements.

My only one criticism was actually the noodle.

I don't think they're cooked enough.

Right.

ANDY: Jake! (CHEERING, APPLAUSE)

What's going on here?

It is a fennel som tum with tamarind,

chilli and lime caramel, and fried chicken.

I got bad news.

Mmm.

The chicken's under, mate. Yeah.

Mate, I'm devo for you because, like,

the look, the smell...

I'm sorry, but raw chicken, we can't really taste the dish.

Please, Luke.

(CHEERING, APPLAUSE)

LUKE: This competition, it's really tough,

and some little mistakes may have cost some other people.

And for me, this cook was just absolute chaos.

So, until the judges cut open that bombe Alaska,

I have no idea what the inside looks like.

It could be a complete disaster.

Luke, what have you made?

Uh, it's a bombe Alaska.

This is a bit of a risk, no, surely? On a day like today?

100%.

Can I just tell you...

..I wouldn't have done it.

ANDY: Yeah! No chance.

It's insane.

Dude, he was working like a madman.

OK, come over here and do the trick.

Easy there.

(VOICEOVER) I'm very nervous.

I have no idea what the inside looks like.

And I'm just praying that it just holds together.

Well, we cannot wait to taste it.

(ALL EXCLAIM) JEAN-CHRISTOPHE: Look at this!

(CHEERING) Come on!

I cannot believe this.

Even just the colours, it's so appetising.

(ANDY EXCLAIMS) Does it taste good?

POH: Luke...

..I cannot believe that you have made every element

that you said you would make,

but every element is delicious and really delicate.

So, the flavour combination,

you've been so subtle with the way you've used the lavender,

because that can be a very overpowering flavour,

and honey, as well, can be very overpowering.

But holy cow,

I... (GASPS)

She wrote you off, by the way. I'm gonna dob her in.

She came up the front and she was like, "No chance."

She told me to my face. Oh, yes!

I'm like... You've got this, like, very, um,

strong larrikin vibe about you,

and it just made me go completely ageist.

And I'm like, "This guy is clowning around, OK?

"He is not going to make a bombe Alaska."

Bloody hell, dude. Props to you.

Thanks, Poh.

Yes.

You know when you're young,

like, and you used to do dumb things?

(ALL LAUGH)

That was you doing that.

(LAUGHTER)

You're fearless.

And you've probably got that right amount of confidence,

fearlessness and a little bit of naivety to, like,

really do some good things in here.

That was amazing.

(CHEERING)

Everything was so well done. So well done.

You bloody did it! (BOTH LAUGH)

We asked you to cook us your show-stopper dish.

And believe me when I say, this was a very, very tough decision.

If we call your name out,

please come up to claim your apron

and join the others in the top 24.

Against all odds...

..this dish blew our minds...

..and its maker pulled it off like a pro.

Take this apron and own it,

Luke!

(CHEERING, APPLAUSE)

Yes! Got an apron.

I did what I came out here to do,

and I'm just gonna take this competition by the horns

and see how far I can go.

JEAN-CHRISTOPHE: Right...

..the next one took me back to Paris...

..with the perfect bite.

Welcome to MasterChef,

Lucy!

(CHEERING, APPLAUSE)

ANDY: Lucy to the top 24, everybody!

Big dream, big dish.

This apron is yours...

..Grace!

(CHEERING, APPLAUSE)

Yeah, well done.

Grace into the top 24!

Don't knock over the trophy. (LAUGHS)

POH: This final apron was the toughest.

But ultimately,

it's going to somebody who blew us away with flavour.

I'm so glad you took a risk...

..with the bisque, Petro!

(CHEERING, APPLAUSE)

You must be very pleased. Thank you so much.

To everyone else,

we hope that cooking in the MasterChef kitchen

has inspired you even more to keep chasing your food dreams.

We want to thank you guys so much.

JEAN-CHRISTOPHE: Yeah.

But for now, it's time to say goodbye.

Goodbye. SOFIA: Thank you, guys!

Thank you, everybody! Thank you, guys.

LEQAA: I am so proud of myself.

It was a hell of a journey.

So I'm gonna go home

and I'm gonna focus on my passion.

'cause excuses are everywhere.

Give it up for everybody!

(ALL CHEER AND APPLAUD)

Guys, you're in the top 24 of MasterChef 2026!

(ALL CHEER AND LAUGH)

ANNOUNCER: Sunday night, it's a mystery box

from a true-blue superstar.

Give it up for Jane and Jimmy Barnes!

(CHEERING)

Oh, my God. I am such a massive fan.

Not in my wildest dreams did I ever think

I would be cooking for Jimmy and Jane Barnes.

But watch out because he's become a true-blue foodie.

Jimmy Barnes has a little surprise for you all.

Uh-oh.

If you use this in your dish, you'll get an extra 15 minutes.

(ALL EXCLAIM)

Oh, my God!

What is that?!

Captions by Red Bee Media