Original subtitles

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