All language subtitles for Masterchef Australia - S18E59

This is wild.

Yo! The trophy.

I came into this competition,
all guns blazing...

How about you, Aaron?

Were you just looking
at the trophy?

Eyes on the prize.

..literally armed to the teeth
with technique.

Making a cured kingfish
and an ajo blanco-style sauce.

I'm trying to do
a Japanese-inspired

steak tartare tartlet.

No way!
Yeah.

Fish roulade with a prawn farce
in the middle.

Ooh!
Oh, yeah, "Ooh", alright.

I've had
some incredible feedback.

The amount of flavour
in a small bowl is unbelievable.

Thank you so much.

But something was missing.

Hate to be Dragon Auntie,

but you've got insider
knowledge on how

to use all these ingredients.

This one's a bit
of a miss for me.

Yeah.

I realised that I couldn't just
rely on my own technique.

Thank you.

So, I started leaning
into my heritage...

It's real quintessential,
like, Malaysian food.

..fusing my favourite Asian
flavours with elevated dishes.

It's so technical
and it's so unique.

And the results were
incredible.

It is so good!

You can really
see your potential,

what you want to be.

I came in wanting to be a chef.

You look like a chef.
I know.

Like, straight up.

And if I can get to the finale,

I'll be proving I have
what it takes.

I always thought
I was a good cook,

but coming
into the MasterChef kitchen...

Careful, Petro.

..I was a deer in headlights.

Oh, God!

Damn.

It actually took me a while
to find a rhythm.

You alright?

Um...yeah.

I don't know what
to think about this one.

And then, I started playing
around with different flavours.

Cypriot ravioles with haloumi,

ricotta and mint.

Miso and wattleseed
glazed pork chop.

Dang!

Filo cigars with a coconut
and pandan creme pat.

I'm making a tart today,
with Tonka beans,

orange, dates.

And ever since then,

it's just been an upward
trajectory.

You're a real
natural talent.

I am all about flavour
and technique,

so I started applying
that to desserts.

So, now, I feel like
I'm a really well-rounded cook.

I've only got one cook
to get through

to make that grand finale.

I've worked this hard
to get here.

I'm not going to stop now.

Just heard
through the grapevine.

Pretty sure he's, like,
a mad baker.

Yeah, wow.

I came
into this competition

as the panini guy.

I'm making a porchetta panino.

So delicious.

I'm making a fried gnocchi
hash brown.

I'm making a pork
barbecue sandwich

with a gochujang
barbecue sauce.

I'm looking at everyone else's
dish, and they're all elegant,

And I'm giving you a roll.

As I got further
into this competition...

..I found myself cooking more
elevated and complex dishes.

I'm gonna be making some
pate en croute.

Wow.

Duck rested on the crown,

with a macadamia
and black garlic puree

and an ooray sauce.

I'm gonna do flat iron steak
two ways today.

Tartare.
And I'm also going to do it

on the hibachi with, like,
a little salad as well.

Ooh!

This is really next-level.

It hasn't all
been smooth sailing.

I don't know. I'm not very
happy with this dish.

This is not your best dish.

I've found myself pretty close
to going home quite a few times.

Yuzu and Parmesan,
gochujang and ragu.

Whoa.

On a black-apron day.

Yep.

But that's when
you learn your best.

You're thinking more
and more

like a professional cook,
and that's the stuff

that makes us
the happiest to see.

Today is gonna take a lot,

but I've proved
that I'm a fighter,

and I'm going to fight again
to get into that grand finale.

You're looking good, mate.
Looking good.

Everyone's looking fresh.
Nice.

Never thought you'd actually
get to this point, right?

No, never.
No.

Bonjour a tous!

Bonjour.

Can you feel the energy
in this kitchen?

I can feel it in my bones.

Petro,

Aaron,

Vinnie,

congratulations
for making the semifinal

of MasterChef Australia 2026!

Wow!

I want this so bad.

And I can see the commercial
kitchens at the back.

And I can see all
the equipment there.

And I'm like,
"I can't believe I'm here,

"about to run a service

"in a professional kitchen."

You are such
fantastic cooks.

You're so sexy, by the way.

It's fantastic.

We are very proud of you.

You face one final challenge

before the grand finale -

the semifinal service
challenge.

Running your own service will
be your toughest challenge yet.

So, we thought we'd bring
somebody to back you up.

Ooh.

He's a Hatted chef,

has seven venues across
Australia...

Ooh.
Oh.

..and is well known
for mentoring young chefs

and new cooks alike.

He's a MasterChef winner...

..judge...

..and a new dad!

Welcome back, Andy Allen!

Hey!

Hello, lads!

Congratulations, Andy.
Well done.

Congratulations.
Thanks, mate. Thank you.

Congratulations.
Well done, mate.

Here we go!

Incredible!
I can't believe Andy's back.

Oh!

It's good to be home.

He's got a bit
of a newborn glow.

He looks very, very happy,
very, very joyful

and very proud to be a new dad,
I think.

Welcome back, Papa Andy.
Thank you.

Congratulations
on your beautiful baby boy.

Thank you very much.

We are so happy for you,

and I cannot wait
to have a cuddle.

Auntie Poh.
Cuddles are coming.

Tell us everything.
How's it going?

Amazing. Like, it is the best
thing I've ever done in my life.

Um...

..just to hold him
and stare at him.

For the first couple of days,

I'd just like...

I'd just do that
for hours on end.

It is the most beautiful thing.

Are you getting any shut-eye?

Uh, bits and pieces.

But who needs sleep?

I am so proud of you three.

And I'm not here to judge.

I'm just here to help, alright.

I'll be in the kitchen,
feeling the heat,

just like you three.

I'm there to offer advice.

It's up to you if you take it
or leave it.

Believe me when I say I want
the best for all three of you.

You all have very distinct
styles and personalities.

Showcase that in your menu.

And above all,
make it freakin' delicious.

In a few hours,
this kitchen will be filled

with 60 diners...

..and they have
high expectations.

You must prepare a two-course
dining experience,

serving a main
followed by dessert,

to 20 diners plus us.

That's 46 plates each.

You only have three hours
before your first course

must leave the pass.

The pantry is stocked.

The garden is open.

Your menu needs to show us
how far you've come as a cook.

We want to taste
your true potential.

There are only two spots
in the grand finale.

Prove you deserve one of them.

Petro,
Aaron, Vinnie,

are you ready to become chefs?

Yes!

Yes, Chef!

Your time starts...

..now! Come on!

I can't wait. Ho-ho!

They need to think of how

they're going to handle serving
all those plates.

We're not talking one dish.
We're talking lots of dishes.

Yes.

Live, in a busy restaurant.

And this is the step.

Whatever happens,
they are opened up,

ready to become chefs.

Go, Vinnie! Yeah, Vinnie!

Yeah, Vinnie!

We have set the
semifinalists a monumental task.

Oh, mate!

We want to see how far
they've come, for sure.

We want to see flavour.

We want to see consistency
across all the plates.

And also, just see how smoothly

their service runs
all on their own.

Even though Andy's there
to mentor,

usually, to prep and cook
this amount of food...

Jean-Christophe, you know.
It's a lot.

You would be staffed up,
so we're asking a lot of them.

But they've been training
for this.

So, this is where
they need to prove

that they belong
in the grand finale.

Come on, Aaron!

Let's go, mate!

Make that ice-cream.

Nice, Jack.

I'm so excited.

This menu is a representation
of who I am as a chef.

It's a nod to where I've been

and a reflection
of where I want to go.

You know, I really want

to have Asian-inspired dishes

that have French techniques
and, like, bring my little flair

to things that I learn
along the way.

Just trying
to get into my zone right now,

trying to set myself up well
for the service later.

For the main, I'm making a pork
loin chop with crispy skin

and three sauces,

but I won't actually
start with that yet

because I have to start
working on my dessert.

With the dessert, I'm making

a basil and white pepper
ice-cream,

a strawberry and tomato
granita, and a hazelnut crumb.

This dessert is reminiscent

of my tomato salad dessert

that I did earlier
in the season,

and that went
exceptionally well.

Now I need to try
and elevate that

to show how far I've come.

Right now, I'm working on
the basil ice-cream anglaise,

and from there, I'm going
to do my granita as well.

My dessert has a lot
of things to set,

and I have to do that now
because I need that churned

or frozen and ready for later.

Once that's all done, I'm gonna
start prepping my pork.

20 minutes down, lads,
let's keep going!

There he is.

The kid wonder.

Is anyone gonna come with me?
I clapped.

Is anyone gonna come with me?
I clapped.

More meat!
More meat.

The worst thing you can do
as a Greek is under-cater.

This service challenge is
crazy.

We have to serve so many
people,

and we have to do it all
on our own,

in three hours
and at this high standard.

So, my strategy today
is to try and do something

that's achievable,

but still show off technique,

flavour and also my growth
and what I've learned here.

So, that's why I have a focused
plan of attack

to execute my menu.

Petro!

I'm dying to know
what you're going to cook.

I am doing eye fillet...
OK.

..with a jus that's going
to be infused

with pine mushrooms.
Right.

Jerusalem artichoke
and parsnip puree.

OK.
Some fried artichoke crisps.

Some roasted pine mushrooms.

Micro sorrel and chervil.
OK.

I know that it is daunting
trying to get 23 portions

of eye fillet perfectly.

So, how are we planning
to cook the eye fillet?

Obviously, I would love
to sear it off on the hibachi...

OK.
..and get that flavour.

Yep.

But it's all going to come down
to whether I have time.

You need to push yourself.
Yep.

It's the semifinal.
Yes.

This is to get
into the grand finale.

Yes.

I think safe isn't going
to get you there.

This is your strength.
Yes.

This is your strength.

If you can caramelise that meat
over the hibachi,

and then we finish it
in the oven,

like, that could take it
from good to amazing. OK?

OK, Chef, that sounds...
Let's aim for that.

That sounds like a plan.

Let's go to dessert.

I'm making what I'm calling
a Greek eclair.

So, I'm doing a fig leaf
creme madame...

Yep.

..some fresh figs

and a verjus syrup
that's going to be laced

with a bit of olive oil
and mastika.

That's my Petro!

That sounds like a you dish

that you've gone, "How am I
going to blow the judges away?"

That is solid, that dessert.

OK.
OK?

Good.
So, now, the main.

Let's get that to the same level
as the dessert.

Yes, Chef.
Righto.

Let's cook like the wind today.
Yep.

And put a smile on your face.
Thanks, Chef.

Good luck.

Well, I'm nervous right now
because my relationship

with the hibachi
is a little love-hate.

It didn't get off
to a beautiful start.

And I feel like
this could potentially

put me behind schedule.

But Andy's right,

I need to push myself
to elevate the steak.

So, I've got to bite the bullet
and do it.

Right now, I'm developing
my jus...

..and I need to also
get started

on my Jerusalem artichoke
and parsnip puree.

I am motoring.

I'm not leaving anything
to chance today.

I'm going to work
as fast as I can.

Righto, fellas,
two hours and 20 minutes

till dishes leave the pass.

Let's go!
Let's go, guys!

Come on!

Yeah, Andy!
Now that's a time call.

I feel like this
is a perfect challenge for me

to showcase my journey here,
and how far I've come.

For my main, by playing
on a dish that I started

the competition with, it's
going to show how far I've come

and how much I've grown
as a cook.

For my audition,
I made a porchetta panini.

And I'm re-imagining it today

as the cook
that I want to be,

keeping, like, a rustic heart
of my food

and keeping true
to my Italian roots.

But I'm definitely trying to be
a little bit more ambitious.

Righto, Vinnie, talk to me.

I guess we're cooking pork.
Alright, Andy.

My main's gonna be a porchetta.
Ooh, full circle!

Throwback to the...day one.

So, I'm going to do a marinade.
Right.

Roll it back up and truss it.
Get that in the oven.

Low and slow
for as long as I can -

pump it up right at the end
just to get that puff.

Yep.
Serve that with a pork jus,

with a celeriac puree

and a radicchio and fig salad.

Mate, it sounds so you,

which I think is the most
important thing in this cook.

I want to see who Vinnie is
on the plate.

Yep.
OK?

Yep.

But we've had some ordinary
porchettas in this kitchen.

Yeah.

From very, very good cooks.
Yep, yep.

Right? They want crispy skin.
Yes, correct. Correct.

So, we need to make sure
that it puffs in the end.

Yep.
And make sure it's, you know,

tender and fall-apart like.

Yes, 100%.

OK, let's go for your dessert.

My dessert is gonna
be like a tiramisu tart.

Like, flavours inspired
of tiramisu.

I'm gonna do a few
big circle tarts.

Yep.
And then slice -

one on each plate.
Yeah.

So, it's going to have
a chocolate cremeux layer...

OK.
..a coffee gel,

and then the top layer will
be a whipped mascarpone cream

with the Baileys in there.
Right.

OK. Mate, tart are not easy.

Mmm.
You know?

People devote
their whole careers...

To tarts.
To tarts.

Yeah.
You know?

And you just don't have
that experience yet.

Yep.
So we need to make sure

that we can finesse this dessert

and execute this, like,
flawlessly, mate.

Yeah. Yeah.

I feel like it's a great idea.

This is really ambitious.
for today's challenge.

Yep.
I feel like to get both

of these dishes as good
as they need to be

to get you
into the grand finale...

Yeah.
..you need to work

like an absolute demon.
For sure. For sure.

Good luck. Get onto it.
Thank you. Thank you, Andy.

I know I've got my work
cut out for me,

but I need to back myself.

I've started my pork jus...

..so now I need
to get onto my porchetta.

And to make porchetta
for, you know, 20-plus diners,

I need a lot of pork.

You know, normally,
when you go to the shops,

you buy pork bellies
about that big.

Today, it's about that big.

There is a lot to do here
because I need to butcher,

marinade, roll
and tie this pork,

and get it in the oven
as soon as possible.

And I need to nail not only
one,

but two big slabs of porchetta.

And I really need
to keep it nice and tight,

otherwise it'll cook unevenly.

That is so much pork!

Come on, Vinnie. Vinnie, quick!

This is definitely
a risk for Vinnie.

Like, those porchettas
are massive.

And he really is pushing it
for time to get them cooked.

It's almost an hour
into the cook,

and Vinnie hasn't got anything
in the oven yet.

I'm a little bit worried

about how he's going
to get these huge,

huge porchetta rolls,

nice and consistently cooked
in time.

Let's go!

You're doing amazing, Aaron!

Vinnie, quick!

He's spent
so long to butcher that.

Can't believe it.
It's just crazy.

Vinnie.
Andy.

Mate, this is going
to be the first of many

little love taps
that I give you today, OK?

Because I feel like...
Yep?

..we need to get
these porchettas done.

Yeah.

I'm looking at the clock.
You've had an hour.

Yep.
And you've got your stock on.

Yep.

And you've done a bit
of butchery.

Yep.
OK?

That's nearly a third
of your whole cook time.

Right?
Yep.

So, you've got to think
about it like that.

We need to get them in the oven.
Yep.

I am going to push you so hard.

Thank you. Please. Please do.
You have so much work to do.

Yeah.
Don't hate me. Love me.

It's gonna be a battle,
but we got this.

Yep.

I need to get this pork
marinated, rolled and tied.

Time is slipping away,

and I'm not used to cooking
with cuts of meat this big.

That's huge. They are huge.

That's, like, the biggest
porchetta I've ever seen.

You need to push harder
than you ever have before.

Two hours till service!

Come on, guys! Keep pushing!

I know that my mains
are gonna be served first,

but right now, my focus

is to finish working
on my dessert...

Nice, Aaron. Keep going, buddy.

..because it's time-consuming.

And it has to be perfect.

Right now, I'm working
on the basil ice-cream anglaise

and my granita as well.

With the tomato granita,

I have to blend up some
heirloom and Roma tomatoes,

put them through a strainer,
make sure I get

all the pips out, and do the
same with some strawberries

to add a bit of sweetness.

Aaron, hit me with the menu.

Dessert.

Dessert is a basil-white
pepper, ice-cream,

tomato, strawberry
and white balsamic granita.

OK.
Fried basil leaf

and a hazelnut crumb.
OK.

This is very similar to a dish.
Yeah, it is.

Isn't it? That was the ice-cream
taste test?

Yeah, it was. Yeah.
What I remember of that dish...

Yep.
..it was near-on perfect.

That was the turning point
for me.

I felt that, you know, "Wow,
I can actually do dessert."

And, you know, I'm actually
pumping it full of new flavours,

new ideas,
just to elevate it a bit more.

The...the ice-cream
with the pepper,

that really adds
a nice fruitiness

and a little heat and interest.
Yep.

Then, that's quenched
by the granita, and the granita

now has a strawberry through
it, so it makes it less vegetal.

OK.
The hazelnuts with the skin on,

it adds sort of, like,
a toasted sesame flavour,

which is really interesting.
OK.

So, that's where
I'm kind of going with that.

I love the idea of the dish.
So now, the main?

So, my main is a pork loin chop
roasted on the bones.

Gonna have crispy skin.
Right.

With that,
I've got some charred Treviso,

a pork and veal jus.

And I've got the XO sauce
as a garnish.

XO sauce as well?

Yeah, and a red miso mustard.

Wow, that... OK, so there's
a fair bit going on here, right?

You've got miso, you've got XO.
Yep.

You've got the jus.

Like, there's a fair bit
of heavy hitters here.

Yep.
So let's try and think

about how they're gonna play
with each other,

not against each other.
Yeah.

They need to be harmony
on a plate.

I'm loving where it's going,
though, OK?

Good luck.
Thanks.

I've got to be really
intentional

with how I use flavours
and techniques,

in both my main course
and my dessert course.

But I feel like I have
a really clear vision on how

to execute the Asian-French
fusion in my main course.

I just need to make sure

that I leave enough time
to do it.

How long are you going
to give yourself, Vinnie?

Five minutes.
Five minutes?

Five minutes to have both tied?
Yep.

Mate, you can come to the Ducks

and roll some porchetta
if you want.

We're about an hour
into prep.

For my main course, I've got
my stock on the go

for my pine mushroom jus.

I have so much to do.

So, I've got a really tight
plan of attack

that I need to stick to.

Now, I'm jumping onto dessert.

Uh, I am just about
to clean my fig leaves.

I need to get my milk infused.

I think this is a really
unique dessert,

and I think it highlights
my heritage,

which is so...important,

and something I haven't
highlighted as much

throughout this competition.

My background definitely plays
into my dessert,

for sure. Hence,
the Greek eclair.

I've made this fig leaf
creme pat a few times before.

-You got this.
-Right, let's go!

Let's get this on.

Fig leaf has, like, a floral,
coconutty sort of flavour.

It's quite subtle,

so I need to infuse my milk
for as long as I can.

Looking good, Petro.
Thank you.

Feeling good?

Feeling good.
Beautiful, mate.

Just watch that thing
like a hawk.

Now I'm back onto my main,

and I'm starting to prepare
the Jerusalem artichokes

for my Jerusalem artichoke
and parsnip puree.

I love Jerusalem artichokes.

They are super fresh,
very seasonal,

and the flavour is amazing.

But it comes at a cost.

Um, so I need to clean
my Jerusalem artichokes.

I'm just making it easier
to clean

because they do take a while.

And then, clean it
with a steel wool.

Jerusalem artichokes
are very hard to prepare.

They are very oddly shaped,

and they're extremely hard
to clean.

I feel like I'm on track,
but I just need to keep pushing.

He needs to get
his bloody pork in the oven.

Let's go, Vinnie!

In the oven in...two minutes.

I've finally got my pork
tied up and ready for the oven,

but it has taken me much longer
than I thought.

Come on, Vinnie!
Go, Vinnie.

How long is that going to take?

Hour and a half.

OK, so, mate,
in an hour and a half,

you're gonna have...

..15 minutes till service.

You're cutting it fine.
Yep.

You know the drill, mate.

As soon as that service starts,
there's no catching up,

especially when
you're by yourself.

Yeah.

I'm gonna push my panic
aside right now

and just keep pushing on.

Yeah, Vinnie!

For my jus, I know
that I've gotten all

that goodness out
of those vegies

and out of those bones...

..so I get that reducing down.

Let's go, Vinnie!

I've started my celeriac puree.

Vinnie is pumping
the celeriac.

But I'm a bit worried
that I haven't even started

on my tiramisu tart at all.

How's dessert looking?

Dessert's looking good.
Anglaise on that one's done now.

How many batches are you gonna
need for 23 portions?

Three batches? Yep?
Yep.

The anglaise for basil
ice-cream is finally done.

I'm happy with the flavour.

It's laced with basil,

and it finishes with a
beautiful bit of that white pepper.

I need to get that churning
in an ice-cream machine.

Now, I need to finish up
doing my tomato granita.

I've just got some strawberry
here, as well,

that will go through it.

I just have to go
off my own palate

to really find that point
where I'm happy

with the tomato flavour
being there,

the acidity being there,

the brightness being there,
the balsamic having that...

..that note underneath
that you feel and you can taste.

Yum.

You have 90 minutes!

90 minutes left to go
before the service.

Come on!

I know, it's an absolute...
This is the painful thing

about Jerusalem artichokes.
It's the prep work.

Yeah, they're a labour of love
unfortunately.

They are.

I'm still cleaning
these Jerusalem artichokes.

This is stressing me out a bit
because I am behind schedule.

This has definitely
taken some time.

So, I do need to find
another gear.

My milk is almost ready
to start my creme pat.

Need to get these done
for my chips,

and also for my puree. So...

Oh!

Oh, you are kidding!

The fig leaves have...

Oh, my God,
that's never happened!

They have split.

What?
It...

..it has split the milk!

I've done this so many times.
It's never split the milk.

Do you have more?

No.

OK. What's your plan B?

Hey, mate, it's gonna happen.

Plan B.
It's gonna happen.

Alright, um, I need to...

Uh... Alright, I'm just going
to workshop some stuff.

I may as well get
another pot on.

And, uh, if it tastes good,
it tastes good.

If not, I'll pivot
into something else.

But I may as well
have my options open.

Take a second. Take a second.
I need you to take a second.

Trust me,
it's gonna be worth it.

Yeah.
Right now, you've just done

three laps of the kitchen...
And I haven't done anything.

and there hasn't
been anything done.

Yeah.
OK?

So, need to just still
stay calm.

Yes.
Adrenaline is a great thing,

but it can also be a bit
of a curse as well.

You can get yourself
in a lot of trouble.

Yep.

-Poor Petro.
-What?

He's done a fig leaf milk.
Has it curdled?

Split.
How's Petro now?

Is he stressing?
He seems rattled.

-Ah!
-Petro.

This is it. It's the semifinal.

Yes, Chef.
You've done so well.

Yep.
Let's get you

to the grand finale.
Yep, yep.

Less than an hour and a half

before my diners come
through the door,

and my fig leaf milk
has curdled.

I'm already under the pump.
Just needs to refocus.

I don't have time for this.

Ah! Alright,
let's get the milk on.

I need to keep moving.

I need to keep getting
all my elements done.

Are you trying it again, Petro?
Yep.

I'm just gonna heat it
to a lot lower this time.

Nice. Very fixable.
Nice, Petro.

Don't overheat it this time.

Oh, thank you, Captain Obvious.

I still need to finish
my Jerusalem artichokes.

Ah!

And I've got to start thinking
about cooking the beef.

I've just got to push.
Just got to push.

Good work, Petro!

Still doing it.

Still trying
to sieve that granita.

Is this for your granita.
Yep.

Do you need that
kind of done now?

You know what I mean?

90 minutes

until you start serving mains.
Yep.

That's a little bit scary
for me.

I don't know how you're feeling.
Uh...

We need to get these pork done.

We need to find
another gear here now.

Get them in the oven.

Um...

Less than an hour and a half
to go, and I realise

that I've just spent
way too much time on my dessert.

Let's put you down for a sec.

And I've only just started
on the pork.

It takes around an hour
to actually cook

and rest an entire pork loin
on the bone.

Keep going, Aaron!

And if I don't get it in now,

I won't have time
to carve and serve.

And I need to perforate the
skin so that it puffs up,

brush some vinegar on the skin,
as well, and salt it heavily.

Come on, Aaron!
Come on, Aaron!

Let's go, mate!

Still got three sauces to do.

I've got the Treviso
that needs to be prepped.

There's a lot
of different things.

The pork, are you gonna
take it off the bone?

Take the bone out, slice it.
Slice? Yeah.

Don't underestimate
how long that takes.

Yeah.
You know, to get it

as good as you would want it.

Perfect. It's going to take
a fair bit of time.

OK. Yeah.

But I still need
to finish up this granita.

Has Aaron still got
the sieve out.

Yep.

I'm making sure my crumb
is on point.

This dessert has to be perfect.

-Are you worried?
-Mm-hm.

About Aaron?
Mm-hm.

I'm really worried about him.

OK, semifinalists,

your mains need to go
in one hour!

Come on, lads! Lift it!

Let's go!

Come on, Aaron!
Take it up a gear, boy!

Where are we at?
Let's have a look at our list.

Alright. I've just rotated
my pork around.

Jus is reducing down.

I've got my celeriac
poaching away for my puree.

The salad I will prepare now.

And the dressing
I'll do right now.

OK, so you need to do salad
and the dressing for the main.

All other elements
are either on or done?

And I'll just do the glaze
right now too.

OK. Um...

Hey...

Sorry. Are you talking to me?

How's dessert looking?

I need to get started
on my tart shell.

Mate, I feel like we need
to start ticking jobs off.

Yeah.
Right?

I know that I do need
to start my tiramisu tart.

I just want to make
my glaze quickly.

Cheers, Vinnie!

I've finally got all my
elements done for my dessert course.

What else do I need?

XO next, Aaron?

Um...
Have you got, um...

..scallops and shrimp
soaking or...

Not yet.
Right.

Aaron, we've got
to get XO working.

Yes, Chef.
We've got to get XO working.

I need you to find a gear.
Yes, Chef.

Righto?
Yep.

Time is really ticking.
Yep. Yeah.

Got to motor. Got to motor.

But I know that I've spent

way more time
than I thought I would.

Let's go. XO. XO, XO.
Yep, yep.

Now, I'm really short on time
for the elements for my main.

Um, yeah, a lot to do
in this time.

I've got to get
my XO sauce done,

my jus sorted, and also look

at making my miso mustard
for the mains.

I really wanted to prove
that I can think like a chef.

Come on, Aaron,
you can do it, mate.

But I've just completely blown

my entire process
out the window.

We want to try and have all prep
done so we can get a plate up.

Oh, man.

Oh, my God.

You need to taste
every element together.

It's stressing me out.

We are well
into this prep time now,

and Andy is worried.

Vinnie, tart shells,
tart shells, tart shells,

tart shells.
Yep.

He's getting more
and more concerned.

In the next half an hour,
you need to cook your beef.

Yes.
Come on. Find that gear.

All three boys,
Aaron, Petro and Vinnie,

might not be ready
in time for service.

How long until that stock comes
out of the pressure cooker?

One minute.
Cutting it fine.

They need
to knuckle the hell down.

Find another gear.

Absolutely go, go, go, go!

If you don't push now,
it's going to be a disaster.

Yep, yep.

Hey, boys...

Oh, here they come.

..the diners are here!

You only have 30 minutes to go!

Woo! Let's go, everyone!

The diners have arrived.

But cleaning these artichokes
has taken me forever.

Come on, got to get
this puree on.

Quick as you can.

This is behind schedule,

so I have to push really hard

if I'm going
to make service on time.

I think I'm just running
on pure adrenaline

at the moment,
but I'm finally done.

I'm going to combine it
with the parsnip

to make my puree.

Now, I need to get onto my
beef.

Oh, my God.

I'm searing off my eye fillets.

The hibachi has been a very
defining part of my journey.

It has burnt me.
It has loved me.

It's kind of been
like a relationship.

I have my ups and downs with
it,

but I still love it
at the end of the day.

So, let's go again.
Nice, Petro.

Keep an eye on the hot spots.

Surely we should just get
a barbecue at this rate.

That is so risky on the
hibachi.

This is going to be really hard
to get the consistency right.

What's Petro doing?

It's hard enough just
to cook one perfect,

let alone eight logs.

They're all really
different thicknesses.

How are we looking?
Andy, I've gotten the meat on.

I've just been doing
one-minute rotations,

just to get a nice sear.

Let's go, mate.

This next 15 minutes...
Is where I have to push.

..will set you up.
Yep.

It'll either be where
you succeed...

or you fall behind apple.
Yes, Chef.

Come on.

I've had so many cooks
on the hibachi,

and this is definitely
the most important one yet.

Looking good, Petro.
Keep moving.

Let's go, Vinnie! Lock in.

I'm behind right now.

Everything's going on
for my main course,

and I'm trying to do 50 things
at once.

I've got my pork in the oven.

Oh, that pork looks so good!

I've got my jus reducing down.

Tart shells,
tart shells, tart shells,

tart shells, tart shells.

So, now, I need
to get onto my dessert elements.

What was I getting?

Butter.

Let's use every second
of that clock, brother.

For my tiramisu tart shell,

I'm using a wattleseed
tart crust.

Wattleseed is one of my faves.

It's got, like, a really
deep coffee, nutty flavour,

which is perfect
for a tiramisu tart.

Yeah, Vinnie!

I'm no expert on tarts,

but I know that the tart shell
needs to be nice and crumbly,

but still hold its shape.

Has Vinnie started any
of his other dessert components.

So my tiramisu tart
is going to be a layered tart,

and I'll be setting each layer

in the tart
before I add the next,

which is really going
to take some time.

Keep going, Vinnie.
Keep going, mate.

Two fours are eight.

The first layer is going
to be a chocolate cremeux

with a chocolate liqueur.

I want it to be nice
and rich and chocolatey,

and have the texture
of a really nice set custard.

The second layer of my tart

is going to be
a coffee liqueur gel.

I need to make sure
that the flavour profile

is definitely tiramisu,

and I'm making a top layer
of mascarpone and Baileys cream.

Go, Vinnie!

I think I'm channelling
my Italian heritage,

and making tarts are not
the easiest thing.

This is really ambitious,

but if I can pull them off,

I feel like this is going
to show a bit of growth.

Time is really ticking.
Yep.

OK, we need to get
as many pans as you can on.

Yep.

Shallow pans, so that it can
come down as quick as we can.

I'm trying to play catch-up,

rushing to get all my elements
ready for my main course.

My jus still need to reduce.

I'm still working
on my XO sauce.

How are we feeling
about this miso mustard?

Um...

Mate, if you're content on it,
and you feel like

it's absolutely necessary
for this dish, then do it.

Yep.
I'm just looking at the time.

If you can do it, and you want
it on the plate, it's all yours.

OK, Chef.
Good luck.

This miso mustard is actually
going to be really tricky

to make and balance.

But if I don't get it
on the plate, I don't know

if it will just throw off
the balance of the dish.

This jus, I want it
to be unctuous

and full of that veal
and pork flavour.

Let's motor, Aaron!

So, XO sauce is just
a seasoning.

It's got to have texture,

but also have that hit
of chilli.

I want the red miso mustard

to have an earthiness
from the miso,

the zingy-ness from the
mustard,

some acidity
from some rice wine vinegar.

This is the menu I want to do.

This is the sauce
that I need on the plate.

There's a whole trifecta
of flavours

that I've thought about,

and I'm not about to let go
of this.

Vinnie,

Aaron, Petro,

we need to get plates out
in less than ten minutes.

So, you need to start
really moving,

like, as fast as you've ever
moved in this kitchen.

This next ten minutes is, like,
your spot in the grand finale.

That's what's on the line.

If we don't push now,
it's going to be a disaster.

Vinnie, where are we at?

How long until we can start
focusing on these mains?

We're done.
I'm done with the dessert.

OK. So, in the next
three minutes...

Yep, yep. That'll be done.
Get that done.

Clean this down.
Yep.

Set up boards for the porchetta.
Yep.

It's go time.

I need to put my tiramisu
tart elements aside.

It's all systems go.

My porchetta has sent me
behind schedule,

but the crackling
is nice and crunchy.

Yeah, Vinnie!

I'm really happy
with my porchetta.

But there is so much to do
before service.

I need to get all my tart
shells into the oven.

They need to start cooking now,

or I'm not gonna have
enough time to fill them.

I'm doing four tarts,
which is, um...

..good that I got
four tarts done

in, like, 15 minutes,
so that's pretty good.

I need to bake them
for at least 20 to 25 minutes

before I can actually start
even filling them.

OK. How long until we can
start sending some food, lads?

Come on.

Good thickness.

Nice work, Petro.

Beautiful pace, Petro.

Now I'm just gonna strain it.
OK, I'll hold that.

I feel like I'm getting
back on track.

Looks smooth, Petro!

My creme pat has the aromatic
flavour of the fig leaf.

I have made my choux pastry.

Now, I need to get onto my
beef.

So, it's the moment of truth.

You starting to cut?

I'm hoping that when I cut
into this meat,

it should be pink
all the way through

and a beautiful medium-rare.

Wow, Petro! Yes!

So, you're happy
with all of these?

Uh, I think so.

I feel pretty good.

How much better do they look
after being on the hibachi?

Um, a million times better,
Andy.

Are we thanking me now
or thanking me later?

Yes, I am!

You made the decision, mate,
so that's all you.

Yeah, Petro!
Beautiful, Petro!

Bring it home, mate. Come on!

OK, everyone, count with me
in ten...

Nine,

eight, seven,

six, five,

four, three,

two, one!

Times up!
Service up!

Petro, we're gonna go
five plates at a time, OK?

Got to start sending food.

Now, I know it's been frantic.

Let's take a breath.
Yeah.

You've done all the hard work.
Yeah.

Just make sure it looks
as beautiful on the plate

as it does off.
Yes, Chef.

It is go time.

And I start by laying down

my Jerusalem artichoke puree.

This parsnip
and Jerusalem artichoke puree

cost me a lot of time earlier,

but I'm really glad
that I persisted with it.

Put my artichoke chips,

my pine mushrooms,

micro herbs.

Go, Petro!

And then, I put my piece
of beef right next to it.

We've got to start
getting plates out. Let's go.

Come on, come on.

I've worked really hard
to be here.

Beautiful, Petro! Gorgeous!

I was the last contestant
to make it on MasterChef,

so I think it would
be so special

to make the grand finale.

I think it would really prove
that I'm doing the right thing.

It's looking really good, mate.
It's looking really good.

Well done.
Thanks, Chef.

Let's go. Try and pick up
the pace here.

Keep everything nice and hot.

Service, please.

Have you sent?
Yes.

OK. Now, the next lot -

exactly the same.
Yes, Chef.

Nice work.

Thank you.

This is Petro's
main course.

It's beef tenderloin,

pine mushroom jus,

artichoke and parsnip puree

and artichoke crisps.

I'll tell you what,
I really love Petro's plating.

The way that he's arranged
a Jerusalem artichoke

and pine mushroom forest
on the side.

You can tell that he's come

quite a distance
from where he started.

That's right.
Absolutely, yeah.

Let's taste.
Let's.

My goodness.

This is so delicious.

I love it,

and I think every element
is shining on the plate.

The beef tenderloin
is cooked to perfection.

It's just melt-in-your-mouth.

It's charred just enough
so that it's got

this lovely crust
on the outside

and just enough smokiness.

And I love the choice
of ingredients.

You know, he's really leant
into the seasonality.

The Jerusalem artichoke puree
is so lovely and silky.

And I also love
the pine mushrooms.

I thought that they wouldn't
kick enough,

but I actually really love
how they've got

this really earthy nuttiness
to them.

I think he's done
a brilliant job.

The mash is absolutely
a delight.

The parsnip combining
with the Jerusalem artichokes

is actually very well done.

The crisps enjoy, obviously,
this crispiness,

which is very welcome.

A fantastic accomplishment.

My favourite thing on that
plate

is absolutely
the Jerusalem artichoke puree.

It's got this otherworldly
sweetness

and it's still really light,
so it doesn't bog you down.

Hm.

And I think the fact that
the jus is on the thinner side,

those two elements work
together for me.

Yeah, they do.

I think you still retain
the subtle earthiness of

the pine mushroom in his jus.

So in terms of balancing
flavours,

I think he's absolutely
nailed it.

When it comes to the beef,

I am so glad that Petro used
the hibachi.

He really managed to get that
caramelisation.

Petro has done a beautiful job.

Chip!

Come on, Petro.
We got this, mate.

We got this, mate.
Thanks. Thanks, mate.

Going in.
AARON: OK.

Because this has now hit me
that it's really happening.

Like, the service
is really happening.

Come on, Aaron,
let's go. Keep moving.

I've really pushed myself
and my sauces are ready.

The Treviso
is charred and glazed.

The pork skin is crackly,
it's crunchy.

How are we looking, Aaron?

Aaron.
Yep.

That pork is undercooked.

It's under.

How are we looking, Aaron?

Are you happy?

Not really.
A touch under.

Service is about to start

and my pork...is under.

A little bit under?
Yeah.

I'm just really annoyed
right now

because I know that I needed
the pork to go in a lot earlier.

I'm really starting to feel
a sense of fear and doubt now

that creep in.

OK. What are we gonna do
about it?

Touch it on the flat top.
We're gonna have to.

Let's...
Hang on, hang on, hang on.

Let's get all of them done
first.

Yep.

Just so you don't have one
on there,

you've got to keep coming
back and forth.

But part of being a chef

is knowing when to pivot
and how to pivot.

I've just got the Treviso off.
I know the flat top's hot.

I've got to slice this pork.

It's got to hit the flat top,
sear on both sides.

Make sure it doesn't overcook.
Cut to serve.

I know that I can do this.

I've just got to get it
a little bit more cooked

and it'll be ready.

Pick it up.

Yeah, Vinnie!

I need to get my main
sent out.

Have you started to cut?
Yeah.

Let's have a look.

You know how you've got
your Italian portion?

Yeah.
We're not doing that today.

Bring it back a little bit.

I think, like, one finger.

One finger.
One finger.

Now's the time we can refine it,
yeah?

Oh, Vinnie, nice!

My porchetta is just
super juicy

and you can still see
that beautiful swirl

with that green marinade
inside. I'm so happy.

Vinnie, how long?
I'm good to start plating up.

Let's do it, Vinnie. Come on!

To plate up my main course,

I start off with a dollop
of my celeriac puree.

Rest my porchetta
on top of that.

Lay across my radicchio
and fig salad

and two spoonfuls of that
pork jus.

Service, please.

Yes, Vinnie!

Come on, let's go!

I feel like this dish
really shows

how far I've come as a cook.

And right now I'm really
feeling in the zone

and I'm in a really good flow.

I feel like the flavours going
on this plate are just so me.

I'm so proud of them.

Service, please.

Keep pushing now. Let's go.

I still have dessert lingering
in the back of my mind

because I still need to finish
my tiramisu tarts.

Here it comes.

Thank you.

Look at the size of that!

That is one giant hunk of meat.

Wow.

This is
Vinnie's main.

Porchetta, celeriac puree,

fig and radicchio salad.

Bon appetit.

It's very Vinnie.

It's ginormous.
But I can't wait to taste it.

It looks delicious.
It looks tasty.

It looks delicious, yeah.

Look at that crackling.
Uff!

Sounds good.

Whoa!

Whoa.

I think it's such
an unapologetically Vinnie dish.

It's really generous.

It's just, you know,
very unpretentious.

And the flavours are the same.

The crackling
is really beautifully done.

Like, mine is crunchy all
the way around.

I love the celeriac puree

and I think that the sauce is
really, really tasty.

I really enjoyed the dish.

The crackling is divine.

I love the glaze on there.

There's that tang from
the honey.

When I crunched down on it,
my skull was reverberating

because it was so brittle
and so crunchy. So I love that.

And I think Vinnie's done
a pretty good job overall.

It's a very, very tasty
plate of food.

This dish is very much
big-hearted,

like Vinnie.

The first thing that really,
really seduced me the most

is the sauce.

It's the right consistency.

And it really matched with
this porchetta.

And the second thing which
I really love

is the celeriac mash.

It's just silky, creamy, very
well seasoned and very earthy.

The radicchio
sweet and bitterness, great.

And the figs are fantastic.

Now, the porchetta.

My concern is that there is
some fat

that has not been dissolved.

And it looked like there is
a bit of inconsistency

in delivering this porchetta.

OK, are you plating?

Yes, Chef.

Aaron,
we want to plate over here.

We want to plate over here.
OK, heard.

My head right now is spinning.

Diners are waiting.

We can't keep them waiting
anymore.

Come on, Aaron.
Come on, mate, let's go.

Main's looking pretty good.
The pork is crispy.

Um, it's cooked through, juicy,
so I'm happy with that.

We had some hiccups on the way.

I was behind for a while there,

and now I'm feeling
the momentum.

I'm so happy that I got to get
all these sauces on the plate.

I've got my XO sauce,

I've got my pork jus,

and I've got the miso mustard.

Perfect.

Service.

I'm feeling the flow.
I feel like this is working.

Beautiful, Aaron.
Beautiful, mate.

Like, it looks exactly
the way I want it.

OK. Service, please.

Lovely, Aaron. Let's go.

Thank you.

OK.

Aaron's main.

Pork, charred Treviso,
pork and veal jus,

XO glaze and miso mustard.

I guess you have it all
together, right?

Yeah.

And then a little bit
of mustard, I guess.

I think the pork
is cooked really beautifully.

Really nice and juicy
and tender.

But I'm afraid
that's the only thing

that's working on the plate
for me.

I feel like everything else
is-is just fighting

on my palate.

And I think

'cause he's always trying
to do this fusion thing, right,

with fine dining, you have to
learn to create dynamism

by pulling back on some
elements

and letting
some other elements dominate.

And then the intensity
of the miso mustard

is just such a clash
with the XO.

So...I'm worried for Aaron.

It feels to me

like Aaron
taking Frenchy techniques,

Asian flavours

and trying to sort of force
them all together on one plate

where I think
you should have leaned harder

into the French technique.

I think Aaron
could have gotten away

with that beautiful pork,
the jus.

There's no relief.

For me, straightaway,

the miso mustard.

I'm left on my chair, baffled.

Why did he come up with this,

where that sauce is so good?

Yes.
So fantastic.

If Aaron wants a spot
in that grand finale,

he needs to absolutely
blow us away with his dessert.

Oh, yeah.

Big time.

OK. Service, please.
Service, please.

That's half the job.
That's half the job.

Yeah.
OK?

Thank you.
We cleaned down?

Yep.
We set up for dessert service?

Yep.
Hey. Nice work.

Thank you.

My mains are done,
all sent out.

But now comes
the other hard part.

My tart shells are in the oven.

I really wanted to have
at least one layer

of my tarts filled
before main service,

and I still haven't
even started.

This is just another last push
that I need to get done.

Vinnie!

Have you seen these tart shells?

Eh?

Have you seen those tart shells?

They have shrunk so much.

Why have they done that?

They needed a longer rest.

Oh, no.

They have shrunken so much.

Oh, man. You're gonna have
your work cut out filling them.

Vinnie!

Hold on. Sorry. Hold on.

Have you seen these tart shells?

I cannot believe my eyes.

These tart shells,
they have shrunk so much.

Oh, man. You're gonna have

your work cut out for you
filling them.

I'm definitely starting
to worry now.

That's not going to leave me
a lot of wiggle room

to layer this tart.

You can't do much about it now.
Yeah.

Are you taking 'em out?

I am so disappointed

because I am so close
to the finish,

and this could cost me
my spot in the grand finale.

Vinnie's tart shells...
Yeah.

..have shrunk.

That's what I was scared about.
Considerably.

He is gonna have
a real tough time

filling them.

You're gonna be lucky
to get one in that.

Yeah. That's rough.
It's gonna be really difficult.

He's just not
getting fixated on it.

Yeah.
He's moving with great purpose.

That would have sent
a lot of contestants...

Yes.
..into an absolute spin

seeing those tight shells.

But he's just gone on
to another job,

giving himself time
to think about it,

then he'll come back to it.
Good on him.

Go, Vinnie.
You can do this.

Vinnie, let's go.

Yeah, Vinnie!

I feel like
throughout this competition

I've proved that I'm a fighter.

And I'm gonna have to use
the cards that I've been dealt

and use these tart shells
as they are.

This is a lot tougher than, uh,
than it than it seems.

So I'm getting
my chocolate cremeux in to set.

Slow down here.
Yep.

And so far,
there are no spillages.

Stop, stop, stop.

So now the chocolate cremeux
layer needs to just be set

before I add
this coffee liqueur gel.

Is there another layer
on top of the gel?

Cream, but I'm just gonna
pipe dots of cream.

OK.
That's it. Easy done.

Bang, bang, bang.
Bit of cocoa powder.

Off we go.

I love it,
how it's just that easy.

This tart isn't going to look
as refined

as I had originally planned,

but I have to keep pushing

to get this dessert ready
for my diners and judges.

Come on, Aaron!

Let's go. Service.

Yes, Aaron!

Tough one. Well done.

Well done. Let's go.

That felt like going through
an absolute marathon.

Maybe take the ice-cream out.
Yes, definitely.

It was a push,
but I gotta keep pushing.

I've got dessert to do.
I'm not done yet.

I'm gonna dig so deep
because we gotta finish strong.

Come on.
Come on, Aaron!

Take it up a gear, boy.

Hydrolyte.

How's the forearms?
Burning.

Nice work, Petro!

I'm just doing my syrup.

I'm adding mastika.

As great as it is

that I've gotten
all my mains out,

it's time to serve dessert.

So we're gonna do
everything in your power

to get this out quicker.

Yes, Chef.

This is a big nod
to my Greek heritage.

Wow.
Oh, OK.

Oh, my God.

Look at those eclairs,
Petro!

Sexy eclair.
Holy moly.

That's a big a eclair!

Taking my choux pastry
out of the oven...

How are they?
They're not bad.

They have held their shape.

They're beautifully golden
on the outside.

It's exactly what I'm after.

How is it, Petro?

Pretty good.
Yeah?

Any adjustments?
Nope.

Nice.

All my elements are there.

I'm really happy with them,
but now I need to plate it up.

I need to sprinkle
my pistachio praline dust,

then my slithered pistachios.

I'll also have
the fig leaf creme madame.

I feel like
I did save it for sure.

Then my fresh figs

and then the mastika syrup
on each one.

And this is like an umami bomb,
this syrup.

Mastika, it is a really classic
Greek flavour.

It's something we hold
very dear.

It is very piney and floral.

Put the lid on. Icing sugar.

Service, please.

And then out.

Your eclairs look
beautiful, Petro.

Hello, hello.

OK, judges,
we have here Petro's dessert,

which is Greek eclair.

Oh.
Yes.

Love the way you said eclair.
Eclair!

It looks beautiful.

You can see that it's light.

Oh. Feels nice.

Beautiful colours.

Oh!

I have to stop.

Oh, my God.

I love that mastic alcohol
into the creme madame.

I think that was genius.

It really, really balanced
so well

with the crispiness
of the choux.

There is a bit of saltiness
into the crumb

with the pistachio.

The presentation is immaculate.

And the most important thing is
the eclair is well baked.

It really is.
So I am super pleased.

Well done, Petro.

Service, please.

I think Petro has done
a magnificent job.

The eclair is baked perfectly.

It's so nice and caramelised
on the outside

and nice and dry on the inside,
but still soft.

And the fig leaf
creme madame,

which he had trouble with,
has completely worked out.

That's right, yeah.
It's so luscious and rich.

I think he's done
such a fantastic job.

I'm so happy for him.

Unbelievable.

Unbelievable work from Petro.

This is, for me, the
culmination of everything

this man
has been cooking towards.

We are going to be thinking
about that eclair

for a very long time.

Yes, I agree with you.
Yeah.

The both of you.

You've done it.

Well done, mate.

Andy, I'm going
to fill my tarts.

I need to finish
my tiramisu tarts.

Very lightly. Very lightly.
OK?

I'm adding that thin layer
of coffee gel onto my tart.

OK, that'll do.

It has a very, very
strong flavour.

And then to finish off my tart,

I'm piping little dots

of my mascarpone
and Bailey's cream...

Beautiful, Vinnie. Good pace.

..with some cocoa powder

and cacao nibs
and some tonka bean shavings.

The looks are maybe
something to be desired.

Service, please.

So the regrets are starting
to seep in

about doing this tiramisu tart.

Thank you.

I can see the layers.

Well, I'm gonna tell you

what Vinnie's dessert is.

Please.
Tiramisu tart.

That's it?
That's it.

Et voila!

Vinnie can't help
but have his food always look

a bit rustic, but there's
a kind of friendliness to it.

Like, it makes me happy
to look at it.

Oh, that's quite boozy, hey?

Yeah.
Ah, it's the coffee gelee.

I think it's actually quite

a lovely interpretation
of a tiramisu.

It's not overly sweet.

You're getting
that deep coffee flavour.

And I can't believe it,
but he's managed

to squeeze in
three defined layers.

Some of them
are a little bit oozy.

And the pastry
is very, very yum.

Mm.
Yeah?

Yeah. I've got a feeling

the tart has not
been laminated correctly

because it shrank.

But I love the cremeux.

I love the texture,
the gentleness.

It's not too heavy.

The chocolate
is very dominant,

which is great.

I think this
is a really yummy way

to finish a meal.

It's got that
rich chocolate flavour.

You can get the cocoa in it.

I love the little cacao nibs
on top

that add that crunch
and that bitterness as well.

It's so chocolatey

and, for that reason,
I love it.

Let's go. Woooo!

This is it.

One more service

stands between me
and the finale.

Happy?
Yeah.

OK.
It's really fresh.

Yeah.
We've got to get 'em out.

Yep.
We've got to get 'em out.

OK.

Elements are done.
I've tried them all together.

All tasting beautiful.

I think I've
successfully wrangled

all these big flavours.

Powering through! Really fresh.
Really bright.

I really like the, uh,
the flavours.

So, yeah, it's pinging.

The crumb is beautiful.
It's earthy, it's rich,

it's got a nice savouriness
and nuttiness to it.

The tomato
and white balsamic granita

is so fresh.

It's vibrant.

I'm getting that umami
from tomato.

The zinginess
from the strawberry.

That hit of acid as well.

And then there's a hum of heat
from the white balsamic.

And the ice crystals
dissolve in your mouth.

Aaron,
it looks spectacular, mate.

The basil ice-cream

is laced
with that white pepper.

Beautiful, Aaron.

That looks unreal.

Couldn't feel happier
because this is exactly

how I wanted this dessert
to be.

I'm so close. I'm so close.

Finish off with some olive oil
and salt

and the fried basil leaf.

They almost look
as stunning as you do.

It has to show a level
of elevation

and sophistication.

Yep. Lovely.
Service, please.

I'm nervous.

Thank you.

Mm. Interesting.

OK. Aaron's dessert.

Basil ice-cream,

tomato granita,

hazelnut crumb,

olive oil.

I think it looks very elegant.
I'm pretty impressed.

They all look really
consistent. Mm-hm.

So for Aaron to even
be in with a shot

at the grand finale,

this dessert needs to be
mind-blowing.

Whoa.
Whoa.

That came out of nowhere.
Yeah.

Wow.

Oh!

That ice-cream is just...

Cracker.

Like, I'm eating it all.

This dessert is leaps
and bounds more incredible

than I ever expected
it was going to be.

Absolutely.
Absolutely agree with you.

I'm speechless.

Absolutely.
Oh, yeah. Big time.

You know what's happening now?

While I'm talking to you,
I've got...

White pepper!

..this aftertaste coming out
with the tomato,

the basil, the balsamic.

I can actually tell you exactly
what is in that dish

just by talking to you now.

It's just phenomenal.

I'm getting it as well.
It's still there on my palate.

I absolutely love
the way he balances

the strawberry in a granita

with the tomato
and the brightness.

This... This freshness
of the granita.

This is what it's all about.
Sublime.

Yeah. I think it's interesting
because we were

so worried at the beginning
of his cook.

He was so focused
on his dessert...

That's why.

..that he kind of neglected
his mains and it showed.

So I don't know how
we're going to judge this.

Service, please.
Service, please.

Nice, Vin!

Service, please.

Nice, Petro!

I just felt like I was
holding it in for so long.

Give me a hug.
Come on.

Come here.

I know it's been a long road.

It's been a long, long road,

but we've made it together.

Yeah, we did.

There's no one else
I'd rather cook with, eh.

Wow-wee!

What a brilliant semifinals,
guys.

The push for a place
in the grand finale

does not get any tougher
than that.

Andy, how do you think
they went?

Uh, proud is an understatement.

I asked a lot of you three

because I just wanted
to get the best out of you,

so I reckon it made
the decision extremely tough.

Well done.

We miss having you around,
so welcome back.

Give it up for, Andy, everyone.
Thank you.

Well done, lads.

To earn your place
in the grand finale,

we wanted to be impressed.

And there was one person

who really rose
to the occasion

bringing
two finale-worthy dishes.

The first person
through to the grand finale...

..is you...

..Petro.

I cannot believe it.

This is a dream come true.

Petro, congratulations.
Thanks, Chef.

How are you feeling?

It was such a special
experience to cook today

and also to cook
with these guys.

We are so close.

So it's a bittersweet moment

'cause it's going to be hard
seeing one of them go.

So, one spot left
in the grand finale.

Make no mistake,

this was incredibly hard
to judge.

It's one we debated, dissected,

and looked at from every angle.

This decision was the toughest
of the season,

and there was hardly anything
in it.

But after much discussion,
we all agreed...

..the person joining Petro
in the finale is...

..Vinnie.

Well done, mate.

Congratulations, Vinnie.

What's going through
your head right now?

I'm just making sure
he said the right name.

Yes, we said Vinnie.
Yeah...

I didn't expect that at all,
honestly.

That's so incredible.

And I am going to
make you guys proud. 100%.

I'm so happy for you, Vinnie.
You deserve it.

Thank you and thank you.
Big dog!

Aaron.
Chef.

You missed by this much.

We want you to know

this kitchen
has been a better place

because of you.

You are very special

and you've got so much
to offer.

It's clear.

And it does remind me

how much I wanted
to become a chef

many years ago.

And, in fact,
we keep contact, please.

Yes, Chef.

If there's anything I can do...

Not the washing-up,
of course, but...

But I'm afraid, Aaron,

it's time for you to join
your amazing friends there.

Thank you.

Love you, mate.

I feel like I've done myself
really proud.

I'm wearing this, you know,
the chef's whites.

It may not have gone
my way today,

but it just goes to show
that the potential is there.

And I'm really excited
for what's to come.

The sky's the limit.

Me and you, huh?

Una faccia, una razza!

Mate, this is history.
I know.

Alright, fellas.

Petro, Vinnie, you've made it.

You're our grand finalists!

Mate, we're on our way.

Sunday night
on MasterChef Australia...

It's the showdown of the year.

Round one
is a superstar mystery box.

Now!

Our two finalists battle it out

to win the title
of MasterChef 2026.

And...

Please welcome Cherish Finden.

She's known the world over

as the creme de la creme
of pastry chefs.

This is
the most difficult challenge

I have created,
especially for both of you.

You will be making my...

Now, she sets the pressure test

for the trophy.

Captions by Red Bee Media