1 00:00:26,480 --> 00:00:29,120 (CHEERING AND APPLAUSE) 2 00:00:36,240 --> 00:00:37,840 Exciting! 3 00:00:41,120 --> 00:00:42,840 Standing on the gantry yesterday, 4 00:00:42,840 --> 00:00:45,280 I was feeling so excited that I was day two cooking. 5 00:00:45,280 --> 00:00:48,360 But now I'm here, the nerves are at an all-time high. 6 00:00:49,680 --> 00:00:51,360 Come on down, everybody! 7 00:00:53,880 --> 00:00:56,000 I've seen the calibre of cooking. 8 00:00:56,000 --> 00:00:57,360 They were all so good 9 00:00:57,360 --> 00:00:59,280 and I thought all of them would just get in 10 00:00:59,280 --> 00:01:01,080 and maybe they would send us home. 11 00:01:01,080 --> 00:01:03,520 So I really need to make sure I can deliver today. 12 00:01:03,520 --> 00:01:05,280 I want the apron really bad. 13 00:01:05,280 --> 00:01:08,640 Welcome back to the MasterChef kitchen! 14 00:01:11,120 --> 00:01:14,960 What a massive start to the competition. 15 00:01:14,960 --> 00:01:18,800 Yesterday, group one all cooked their dream dishes 16 00:01:18,800 --> 00:01:21,200 where ten of you sealed the deal 17 00:01:21,200 --> 00:01:24,520 and got your hands on one of those crisp white aprons. 18 00:01:24,520 --> 00:01:27,840 Ooh, group two, here we go. 19 00:01:27,840 --> 00:01:29,840 Now it's your time to shine. 20 00:01:30,880 --> 00:01:34,400 Make sure that you leave nothing behind the stove. 21 00:01:34,400 --> 00:01:38,520 Because we've only got another ten aprons to give out tonight. 22 00:01:40,400 --> 00:01:44,800 Tonight you have a 50/50 chance of getting an apron. 23 00:01:44,800 --> 00:01:49,560 Those are great odds, so take full advantage of it. 24 00:01:49,560 --> 00:01:51,080 As you learned last night, 25 00:01:51,080 --> 00:01:53,080 anyone who doesn't receive an apron 26 00:01:53,080 --> 00:01:55,440 will get a chance to cook again tomorrow. 27 00:01:56,960 --> 00:01:58,160 But... 28 00:01:59,200 --> 00:02:03,640 ..there will be only four aprons on offer. 29 00:02:05,560 --> 00:02:08,680 Pressure is on. The standard is so high 30 00:02:08,680 --> 00:02:12,080 and I'm so determined to earn myself that white apron. 31 00:02:13,720 --> 00:02:15,720 Jess? Hello. 32 00:02:15,720 --> 00:02:17,440 Doooo! (LAUGHTER) 33 00:02:18,560 --> 00:02:20,720 How are you? Very emotional. 34 00:02:20,720 --> 00:02:22,160 And it's very surreal. 35 00:02:22,160 --> 00:02:25,680 But I'm also similarly, like... (GROWLS) ..ready to go. 36 00:02:25,680 --> 00:02:28,280 Oh, yes! Pumped. 37 00:02:28,280 --> 00:02:29,480 Pat. Yo? 38 00:02:29,480 --> 00:02:31,680 How are you, mate? Good. 39 00:02:32,880 --> 00:02:34,200 Bricking it a little bit. 40 00:02:34,200 --> 00:02:36,000 I was gonna say man of many words. 41 00:02:36,000 --> 00:02:37,840 (LAUGHTER) 42 00:02:37,840 --> 00:02:40,160 Emily. What's crackin'? 43 00:02:42,840 --> 00:02:44,920 How are you feeling? What's going through your head? 44 00:02:44,920 --> 00:02:47,120 I'm, uh, really excited. 45 00:02:47,120 --> 00:02:49,440 Uh, basically, stay calm, 46 00:02:49,440 --> 00:02:53,440 stay chill and show you a little bit of awesome sauce. So... 47 00:02:53,440 --> 00:02:55,440 (LAUGHS) Love it. 48 00:02:56,840 --> 00:03:00,600 You have 90 minutes to cook us your food dream dish. 49 00:03:00,600 --> 00:03:03,760 And if it's love at first bite, 50 00:03:03,760 --> 00:03:06,200 we'll reward you with a white apron. 51 00:03:07,360 --> 00:03:12,200 The pantry is fully stocked, so please don't hold back. 52 00:03:13,560 --> 00:03:15,160 Are you ready?! 53 00:03:15,160 --> 00:03:17,000 ALL: Yes! 54 00:03:21,680 --> 00:03:24,320 Your time starts now! 55 00:03:28,840 --> 00:03:32,120 Go, guys! Go, go, go! Go! 56 00:03:32,120 --> 00:03:34,600 WOMAN: I get to cook in the MasterChef kitchen. 57 00:03:34,600 --> 00:03:38,320 This is a dream come true. But not only that, the pantry. 58 00:03:38,320 --> 00:03:41,560 I'm so excited to see the pantry! (LAUGHS) 59 00:03:41,560 --> 00:03:44,000 Oh, my gosh. Oh, my gosh. Where is everything?! 60 00:03:44,000 --> 00:03:45,360 What do I need? 61 00:03:46,960 --> 00:03:48,480 Parmesan. 62 00:03:49,520 --> 00:03:52,080 Poh, there's too many things. I know, I know! 63 00:03:52,080 --> 00:03:54,840 It's so intimidating when you first come in here. 64 00:03:54,840 --> 00:03:56,360 Black sesame, black sesame. 65 00:03:56,360 --> 00:03:58,200 Hello, octopus. How you doing? 66 00:04:00,000 --> 00:04:01,800 Oh, sorry. You're right. 67 00:04:01,800 --> 00:04:04,120 Sorry, sorry. Oh, excuse me. 68 00:04:04,120 --> 00:04:05,160 Oh. 69 00:04:07,800 --> 00:04:09,560 Here we go! 70 00:04:15,520 --> 00:04:17,480 DOT: How you going, Vinnie? Good. How are you? 71 00:04:17,480 --> 00:04:18,480 Good. 72 00:04:18,480 --> 00:04:21,920 Having so much fun being in the MasterChef kitchen. 73 00:04:21,920 --> 00:04:23,920 Although this is a really stressful environment, 74 00:04:23,920 --> 00:04:25,800 I'm actually having a great time. 75 00:04:25,800 --> 00:04:28,320 (HUMS HAPPILY) 76 00:04:29,840 --> 00:04:34,360 Tomorrow is not promised so you just have to enjoy every moment. 77 00:04:34,360 --> 00:04:36,240 I need spoons. 78 00:04:36,240 --> 00:04:38,680 Hey, Dot. Hey, how you going, girl? 79 00:04:38,680 --> 00:04:39,720 I'm good. 80 00:04:40,720 --> 00:04:42,560 Chill, yeah. Yeah. 81 00:04:42,560 --> 00:04:44,520 I feel like I'm a bit of a fun cook. 82 00:04:44,520 --> 00:04:46,840 I like flavour, I like boldness. 83 00:04:46,840 --> 00:04:48,800 Go, Dot. 84 00:04:48,800 --> 00:04:51,160 I love lamb. I was actually born in New Zealand 85 00:04:51,160 --> 00:04:53,520 so I feel like lamb is in my blood. 86 00:04:53,520 --> 00:04:56,040 I'm cooking lamb backstrap 87 00:04:56,040 --> 00:04:57,320 with dukkah, 88 00:04:57,320 --> 00:04:59,760 a pea, mint and fetta hummus 89 00:04:59,760 --> 00:05:02,000 and then a flatbread of course. 90 00:05:02,000 --> 00:05:04,880 Cooking and food is such a huge part of my life. 91 00:05:06,520 --> 00:05:08,000 I was born in New Zealand. 92 00:05:08,000 --> 00:05:10,240 I moved to Australia when I was five. 93 00:05:10,240 --> 00:05:12,520 I had quite a thick Kiwi accent. 94 00:05:12,520 --> 00:05:14,480 You know, I was saying, like, six 95 00:05:14,480 --> 00:05:16,200 and it sounded like different things. 96 00:05:17,280 --> 00:05:19,280 I always struggled reading 97 00:05:19,280 --> 00:05:21,360 but luckily my teacher clocked on 98 00:05:21,360 --> 00:05:23,360 that I loved cooking with my mum. 99 00:05:24,680 --> 00:05:27,760 So you know, while kids were reading, like, Harry Potter, 100 00:05:27,760 --> 00:05:30,680 I was given recipes and cookbooks to read. 101 00:05:30,680 --> 00:05:34,960 That's how I learnt to read, was reading recipes. Yeah. 102 00:05:36,960 --> 00:05:39,400 This dish would make a young Dot proud 103 00:05:39,400 --> 00:05:42,000 so I really hope it gets me an apron today. 104 00:05:42,000 --> 00:05:44,840 Yeah, everything's going well. Um... 105 00:05:44,840 --> 00:05:47,040 ..we've still got enough time, 106 00:05:47,040 --> 00:05:49,080 so I'm just trying to stay calm. 107 00:05:49,080 --> 00:05:53,200 And the biggest thing I have to get onto soon is the flatbreads. 108 00:05:53,200 --> 00:05:55,520 I think rolling them, leaving them and rolling them again 109 00:05:55,520 --> 00:05:57,520 is for, like, the perfect air bubbles. 110 00:05:57,520 --> 00:05:59,320 So I'm going to hopefully achieve that today 111 00:05:59,320 --> 00:06:01,160 if I roll them out soon. 112 00:06:01,160 --> 00:06:04,160 Whoo! Killing it. Focus! Breathe! 113 00:06:04,160 --> 00:06:05,760 Bring it home, team. 114 00:06:07,360 --> 00:06:09,440 Hey, Kanika. Hi. 115 00:06:09,440 --> 00:06:11,720 How are you going? Giggling. 116 00:06:11,720 --> 00:06:13,880 Oh, my God. Can you pinch me? 117 00:06:13,880 --> 00:06:15,280 There you go. 118 00:06:15,280 --> 00:06:17,160 Oh, my God. You're cooking something for us. 119 00:06:17,160 --> 00:06:19,040 What is it. It's a street food. 120 00:06:19,040 --> 00:06:20,040 OK. 121 00:06:20,040 --> 00:06:22,160 And this is something I've grown up eating in Delhi. 122 00:06:22,160 --> 00:06:24,000 It's called a Katori chaat. 123 00:06:24,000 --> 00:06:27,280 So the Katori is made of shredded potatoes. 124 00:06:27,280 --> 00:06:30,640 Inside, it's got tempered chickpeas and then topped with 125 00:06:30,640 --> 00:06:33,880 coriander chutney and tamarind chutney with medjool dates. 126 00:06:33,880 --> 00:06:36,920 Come on, Alyona! OK. 127 00:06:36,920 --> 00:06:38,960 I cannot believe I'm actually here. 128 00:06:38,960 --> 00:06:40,600 I grew up with very simple food. 129 00:06:40,600 --> 00:06:42,640 It was mashed potatoes, chicken, some salad, 130 00:06:42,640 --> 00:06:43,920 a little bit of bread. 131 00:06:43,920 --> 00:06:47,440 So I'm doing just like a refined journey of my life. 132 00:06:47,440 --> 00:06:49,520 I'm cooking quail. 133 00:06:49,520 --> 00:06:52,880 Some fennel puree and a vibrant, beautiful salad to go with it. 134 00:06:54,120 --> 00:06:56,200 It's so much bigger than just food for me. 135 00:06:56,200 --> 00:06:58,960 It's like, um, creativity and joy. 136 00:06:58,960 --> 00:07:00,560 I'm very excited. 137 00:07:02,000 --> 00:07:05,640 I want that white apron so much, so, so much. 138 00:07:05,640 --> 00:07:07,120 I'm making sauteed prawns. 139 00:07:07,120 --> 00:07:09,240 So prawns deep-fried with salted egg sauce 140 00:07:09,240 --> 00:07:11,800 that's got bird's eye chilli, curry leaf 141 00:07:11,800 --> 00:07:13,680 wrap it in milk and butter in it. 142 00:07:13,680 --> 00:07:16,400 Think it's a great encapsulation of Malaysia 143 00:07:16,400 --> 00:07:17,880 and the cuisine we have. 144 00:07:17,880 --> 00:07:20,440 Trying to keep my nerves under control 145 00:07:20,440 --> 00:07:22,080 but I'm gonna give it my best shot 146 00:07:22,080 --> 00:07:23,640 and we'll see how it goes, right? 147 00:07:25,200 --> 00:07:27,640 I'm cooking the judges my very good duck noodle, 148 00:07:27,640 --> 00:07:31,400 so there's duck, there's noodle, there's a sticky soy caramel. 149 00:07:31,400 --> 00:07:35,080 It's delicious. I hope they love it. OK. 150 00:07:35,080 --> 00:07:38,440 Duck's a tricky one to get bang-on so I've gotta motor. 151 00:07:41,960 --> 00:07:44,320 Looking good, mate. Looking good! 152 00:07:46,160 --> 00:07:48,040 Alright, we're close there. 153 00:07:48,040 --> 00:07:52,320 We need those spuds going. Need those spuds. Need those... 154 00:07:52,320 --> 00:07:53,360 Pretty well on track. 155 00:07:53,360 --> 00:07:56,240 Just want my sauce to reduce down and intensify a little bit. 156 00:07:56,240 --> 00:07:59,200 Keep an eye on this lamb. Potatoes are not too bad. 157 00:07:59,200 --> 00:08:01,080 I'm pretty happy with where I'm at. 158 00:08:05,000 --> 00:08:07,640 I'm a very laid-back character, 159 00:08:07,640 --> 00:08:09,440 bit of a country kid. 160 00:08:09,440 --> 00:08:14,400 I've played footy and like blokey bloke type of scenarios. 161 00:08:14,400 --> 00:08:16,280 But there's definitely that creative side 162 00:08:16,280 --> 00:08:17,680 that a lot of people aren't aware of. 163 00:08:20,480 --> 00:08:22,840 I think the biggest misconception about myself 164 00:08:22,840 --> 00:08:24,360 is that I even do cook. 165 00:08:25,960 --> 00:08:27,600 I think a lot of people would be surprised 166 00:08:27,600 --> 00:08:29,760 with what type of dishes I can come out with. 167 00:08:30,920 --> 00:08:32,440 The presentation side of cooking 168 00:08:32,440 --> 00:08:34,160 is something I'm really passionate about, 169 00:08:34,160 --> 00:08:36,480 and that's probably something nobody's really aware of. 170 00:08:38,520 --> 00:08:40,040 SOFIA: Hi, Pat. POH: Hey, Pat. 171 00:08:40,040 --> 00:08:42,000 Hello. How are you? How are you going? 172 00:08:42,000 --> 00:08:45,040 This is pretty surreal. (LAUGHS) So tell us what you're making. 173 00:08:45,040 --> 00:08:46,320 The dish is called bread and fat. 174 00:08:46,320 --> 00:08:49,360 So I've got sourdough roasted in lamb fat, 175 00:08:49,360 --> 00:08:51,880 pomme puree, salt-baked beetroot 176 00:08:51,880 --> 00:08:53,800 pea and mint puree, salsa verde. 177 00:08:53,800 --> 00:08:56,240 And it's a dish coming from my nan 178 00:08:56,240 --> 00:08:58,640 who would make these amazing roasts but never eat it. 179 00:08:58,640 --> 00:09:00,960 And we'd sit down and ask her, "Why aren't you eating, Nan?" 180 00:09:00,960 --> 00:09:03,120 And she'd go, "I filled up on bread and fat." 181 00:09:03,120 --> 00:09:05,280 Oh, classic. Oh, that's great. 182 00:09:05,280 --> 00:09:06,960 So I one day was brave enough to try it. 183 00:09:06,960 --> 00:09:08,320 It was fresh white bread 184 00:09:08,320 --> 00:09:10,280 straight through the lamb pan drippings. 185 00:09:10,280 --> 00:09:13,000 And I was like, "Oh, my God, that's what umami is!" 186 00:09:13,000 --> 00:09:15,400 Can still remember that taste in my mouth. 187 00:09:15,400 --> 00:09:17,920 It smells so familiar to me. Yeah. So comforting. 188 00:09:17,920 --> 00:09:19,720 Depending on what mood you're in, 189 00:09:19,720 --> 00:09:21,880 so I just love everything. You're in with a shot? 190 00:09:23,080 --> 00:09:25,280 If I can pull this off and everything's balanced, 191 00:09:25,280 --> 00:09:27,280 I love it and I hope... We believe in you. 192 00:09:27,280 --> 00:09:29,480 Not if, get it done! When you love it. 193 00:09:29,480 --> 00:09:31,320 Yes, I will. Yes. Thank you. 194 00:09:32,400 --> 00:09:37,120 The food I love to cook is food that means something to me, 195 00:09:37,120 --> 00:09:39,800 recreated in a more elevated way. 196 00:09:39,800 --> 00:09:41,840 Alright, we're close there. 197 00:09:43,240 --> 00:09:44,320 Thank you. 198 00:09:44,320 --> 00:09:46,760 As you've seen, time flies in this kitchen. 199 00:09:46,760 --> 00:09:49,640 You've already had 25 minutes. Get a move on! 200 00:10:00,320 --> 00:10:03,800 Magic things can happen. Let's put you back on. 201 00:10:03,800 --> 00:10:06,720 Looking really good, Bella. Thank you. 202 00:10:06,720 --> 00:10:08,840 Good knife work. Thank you. 203 00:10:08,840 --> 00:10:11,160 MAN: Just heard through the grapevine. 204 00:10:11,160 --> 00:10:12,920 Pretty sure he's like a mad baker. 205 00:10:12,920 --> 00:10:14,560 Yeah. Wow. Come on, Vinnie. 206 00:10:14,560 --> 00:10:19,280 MasterChef kitchen, definitely a high stress tempo environment 207 00:10:19,280 --> 00:10:22,560 but I'm definitely no stranger to high-pressure situations. 208 00:10:25,040 --> 00:10:28,160 I am a registered nurse. 209 00:10:28,160 --> 00:10:30,240 I work in the liver transplant ward. 210 00:10:32,760 --> 00:10:35,320 Some days are pretty difficult. 211 00:10:37,480 --> 00:10:39,680 I've loved my job like since I started it. 212 00:10:40,720 --> 00:10:43,720 But there's always like that passion of food that I've had 213 00:10:43,720 --> 00:10:45,440 that's been there for my whole life. 214 00:10:53,520 --> 00:10:55,000 I love everything about food. 215 00:10:56,280 --> 00:10:58,880 I love eating it. So good. 216 00:11:01,520 --> 00:11:03,400 I love making pies. 217 00:11:04,400 --> 00:11:07,920 I love cooking meat and I love making rustic Italian food. 218 00:11:09,160 --> 00:11:13,200 But my dream in the future is to open up my own panini shop. 219 00:11:13,200 --> 00:11:14,480 Just a little humble place, 220 00:11:14,480 --> 00:11:16,080 like a hole in the wall type of thing. 221 00:11:17,640 --> 00:11:19,160 And make everything from scratch 222 00:11:19,160 --> 00:11:23,240 and make amazing combinations of food between some bread 223 00:11:23,240 --> 00:11:25,440 that people probably haven't seen very often. 224 00:11:27,080 --> 00:11:29,040 The name's been workshopped a little bit, 225 00:11:29,040 --> 00:11:31,400 but I think we're going with Vinnie's Paninis. (CHUCKLES) 226 00:11:34,880 --> 00:11:37,600 So being on MasterChef is like a once-in-a-lifetime opportunity 227 00:11:37,600 --> 00:11:39,440 that I'm not gonna take for granted. 228 00:11:39,440 --> 00:11:42,040 What is he using over there? What is it? 229 00:11:42,040 --> 00:11:44,760 I'm intrigued by this. Yeah! 230 00:11:44,760 --> 00:11:47,160 Go, Vinnie. Go, Vinnie! 231 00:11:47,160 --> 00:11:49,680 Nice to meet you. Let's have it. What's the dream? 232 00:11:49,680 --> 00:11:52,560 The dream? Well, I want to open up my own panini shop. 233 00:11:52,560 --> 00:11:55,200 Um, so I'm making my own bread today. I'm making my own... 234 00:11:55,200 --> 00:11:57,080 Oh, so, you're making a panini? Yeah. 235 00:11:57,080 --> 00:11:59,560 I'm making a porchetta panino. 236 00:11:59,560 --> 00:12:02,280 I'm looking at everyone else's dish and so elegant 237 00:12:02,280 --> 00:12:03,960 and I'm giving you a roll. But... 238 00:12:06,000 --> 00:12:08,320 Ten aprons up for grabs. Yeah. 239 00:12:08,320 --> 00:12:11,240 You got a 50/50 chance of getting one... 240 00:12:11,240 --> 00:12:12,800 And you're making a sandwich. 241 00:12:26,400 --> 00:12:28,520 ANDY: Ten aprons up for grabs. Yeah. 242 00:12:28,520 --> 00:12:31,480 You got a 50/50 chance of getting one... 243 00:12:31,480 --> 00:12:33,320 And you're making a sandwich? Yeah. 244 00:12:34,640 --> 00:12:38,320 It's either gonna be incredible or an absolute disaster. 245 00:12:38,320 --> 00:12:39,920 I think you're brave. 246 00:12:39,920 --> 00:12:42,440 Yeah. You are. You are. Very, very brave. 247 00:12:42,440 --> 00:12:43,560 All the best. 248 00:12:43,560 --> 00:12:45,440 Andy's worried that I'm just making a sandwich 249 00:12:45,440 --> 00:12:47,440 but this isn't just a sandwich. 250 00:12:47,440 --> 00:12:49,720 I'm making a porchetta panino. 251 00:12:51,000 --> 00:12:52,960 You know, I got porchetta in the oven. 252 00:12:52,960 --> 00:12:54,480 My own bread, 253 00:12:54,480 --> 00:12:56,560 making my own bocconcini. 254 00:12:56,560 --> 00:12:59,280 And then I'll have a salad and a mayo to go with it. 255 00:12:59,280 --> 00:13:02,320 Each element in this panino, I'm making it from scratch 256 00:13:02,320 --> 00:13:05,800 and it shows the skill and techniques that I have on offer. 257 00:13:05,800 --> 00:13:08,760 MAN: Vinnie, how we looking? How's the cheese? 258 00:13:08,760 --> 00:13:10,600 It's getting there. It's getting there. 259 00:13:10,600 --> 00:13:11,760 Oh, wow. 260 00:13:11,760 --> 00:13:14,440 Pressure point for me today will probably be in the porchetta. 261 00:13:14,440 --> 00:13:17,400 It can't be raw. And I wanna get some crispy skin on there too. 262 00:13:17,400 --> 00:13:19,560 When I've made my porchetta at home, 263 00:13:19,560 --> 00:13:21,240 it's taken at least two hours, 264 00:13:21,240 --> 00:13:23,640 but in a 90-minute cook, that's not gonna work. 265 00:13:23,640 --> 00:13:25,480 So I've cut it down smaller 266 00:13:25,480 --> 00:13:28,080 and I hope they cook in time. 267 00:13:28,080 --> 00:13:29,480 Ah! 268 00:13:31,760 --> 00:13:34,200 C'mon, guys, keep moving! 269 00:13:34,200 --> 00:13:36,160 15 minutes to go! 270 00:13:36,160 --> 00:13:38,240 (ALL SHOUT ENCOURAGEMENT) 271 00:13:41,520 --> 00:13:43,640 I'm just under the pump right now. (CHUCKLES) 272 00:13:45,040 --> 00:13:46,880 I'm making a beef Wellington 273 00:13:46,880 --> 00:13:49,120 with salted duck egg beurre blanc. 274 00:13:49,120 --> 00:13:50,920 So I think the biggest challenge right now 275 00:13:50,920 --> 00:13:52,360 is to get everything in there. 276 00:13:52,360 --> 00:13:54,880 And I think I'll be set tonight. (EXHALES) 277 00:13:54,880 --> 00:13:57,560 Tonight, I'm cooking a Yemeni feast. 278 00:13:57,560 --> 00:14:01,280 It's multiple dishes and it's gonna be hopefully amazing. 279 00:14:01,280 --> 00:14:03,360 I will do my best to make it the best ever. 280 00:14:03,360 --> 00:14:06,520 I hope the judges like this and I hope I can pull it off. 281 00:14:07,680 --> 00:14:09,280 I'm making vanilla eclairs 282 00:14:09,280 --> 00:14:14,120 so, short, sharp and shiny little darlings 283 00:14:14,120 --> 00:14:18,000 to melt in your mouth and treat the judges. 284 00:14:18,000 --> 00:14:21,240 If I pull this off, I'm 100% getting an apron. 285 00:14:22,880 --> 00:14:26,040 A white apron would mean a lot. 286 00:14:26,040 --> 00:14:28,280 I mean, I wouldn't have left my four beautiful kids 287 00:14:28,280 --> 00:14:30,520 if it wasn't something super important to all of us. 288 00:14:30,520 --> 00:14:32,720 So it would mean the world. Yep. 289 00:14:33,920 --> 00:14:36,360 I live in a little country town called Esperance 290 00:14:36,360 --> 00:14:40,280 with my husband, Tim, and my four lovely kids. 291 00:14:40,280 --> 00:14:42,480 I got married at 18 and 2 weeks, 292 00:14:42,480 --> 00:14:45,200 and then when I was 23, I had my first kid. 293 00:14:45,200 --> 00:14:46,520 Oh! 294 00:14:46,520 --> 00:14:48,560 I knew even from then I wanted to choose to be 295 00:14:48,560 --> 00:14:49,960 a stay-at-home mum. 296 00:14:51,960 --> 00:14:54,320 And I'm really proud that I've done that. 297 00:14:54,320 --> 00:14:56,800 But now's the time that I can explore my dreams. 298 00:14:58,200 --> 00:15:00,840 Food is absolutely a lifelong passion. 299 00:15:00,840 --> 00:15:03,440 When I was a kid, if you gave me birthday money, 300 00:15:03,440 --> 00:15:06,600 I'd be like, "Ooh, I can buy a new cookbook." 301 00:15:06,600 --> 00:15:10,520 I actually have probably 400 cookbooks. 302 00:15:11,560 --> 00:15:13,120 It was always something inside of me 303 00:15:13,120 --> 00:15:15,120 that wanted to learn everything. 304 00:15:16,280 --> 00:15:18,440 MasterChef has actually been a driving force 305 00:15:18,440 --> 00:15:20,440 in inspiring me to cook. 306 00:15:20,440 --> 00:15:23,000 And I've been practising for, like, my whole life. 307 00:15:26,160 --> 00:15:29,880 As a mum, I make pretty simple food for the kids. 308 00:15:29,880 --> 00:15:32,240 But when I get to, like, spread my wings, 309 00:15:32,240 --> 00:15:33,920 I love to do more fine dining. 310 00:15:36,160 --> 00:15:38,680 This is a chance for me to prove myself. 311 00:15:39,800 --> 00:15:42,040 I'm ready to give it my all. 312 00:15:42,040 --> 00:15:44,080 Who wants some occy? Me! 313 00:15:44,080 --> 00:15:46,320 I'm gonna make my family proud. 314 00:15:48,480 --> 00:15:51,040 I am cooking octopus on a red pepper puree. 315 00:15:51,040 --> 00:15:53,440 And I'm going for a real octopus's garden theme. 316 00:15:53,440 --> 00:15:56,880 So I'm gonna try and create this little garden habitat for it. 317 00:15:56,880 --> 00:16:00,240 This dish is all about technique and balancing flavour. 318 00:16:00,240 --> 00:16:02,560 I've got the buttery octopus. 319 00:16:02,560 --> 00:16:04,280 The rich nduja puree. 320 00:16:04,280 --> 00:16:05,440 And then on top of that, 321 00:16:05,440 --> 00:16:07,080 I've gone with more fine dining elements. 322 00:16:07,080 --> 00:16:10,400 I've been really starting to like, delve into fine dining 323 00:16:10,400 --> 00:16:13,120 and all that fun little like embellishments 324 00:16:13,120 --> 00:16:14,480 that come with that. 325 00:16:14,480 --> 00:16:17,560 To elevate this dish, I'm making citrus caviar pearls 326 00:16:17,560 --> 00:16:19,080 and a squid ink tuille. 327 00:16:19,080 --> 00:16:20,520 For my citrus caviar, 328 00:16:20,520 --> 00:16:23,040 it's an agar-agar mix with a bit of water 329 00:16:23,040 --> 00:16:24,760 and the citrus in there. 330 00:16:24,760 --> 00:16:28,040 And I pipette little bits into a cold oil. 331 00:16:28,040 --> 00:16:29,520 As soon as it hits the oil, 332 00:16:29,520 --> 00:16:32,360 it forms this perfect little round cylinder 333 00:16:32,360 --> 00:16:33,960 that pops in your mouth when you eat it. 334 00:16:35,240 --> 00:16:37,000 Although I've been a stay-at-home mum 335 00:16:37,000 --> 00:16:39,720 for the last 13 years, I have been honing my skills. 336 00:16:39,720 --> 00:16:42,120 I want to prove to myself and the judges 337 00:16:42,120 --> 00:16:44,280 that I belong in the MasterChef kitchen. 338 00:16:44,280 --> 00:16:46,360 Keep going, Hannah! Looking good. 339 00:16:46,360 --> 00:16:48,480 Come on, Petro! 340 00:16:48,480 --> 00:16:49,720 Come on! 341 00:16:49,720 --> 00:16:51,240 Thanks, Luke. 342 00:16:52,240 --> 00:16:55,560 I'm here too. Oh, sorry, Aaron! (CHUCKLES) 343 00:16:55,560 --> 00:16:59,000 I didn't hear. Luke's voice just cut through there. 344 00:17:00,640 --> 00:17:02,520 A bit, you know, nervous now. 345 00:17:02,520 --> 00:17:05,240 A bit chaotic, trying to get everything together. 346 00:17:05,240 --> 00:17:09,640 I'm doing a butterfly trout and a kind of herb dressing on top 347 00:17:09,640 --> 00:17:13,120 with some pickled red onion sumac 348 00:17:13,120 --> 00:17:14,720 on a harissa yoghurt. 349 00:17:14,720 --> 00:17:16,360 So the harissa is on now. 350 00:17:16,360 --> 00:17:19,560 This dish represents the food that I grew up with - 351 00:17:19,560 --> 00:17:23,360 fresh fish, a lot of Middle Eastern elements. 352 00:17:23,360 --> 00:17:24,720 That's the food I love. 353 00:17:24,720 --> 00:17:26,480 Really excited to be here. 354 00:17:26,480 --> 00:17:28,480 I actually can't believe it. 355 00:17:28,480 --> 00:17:30,720 I've dreamt of this for such a long time. 356 00:17:30,720 --> 00:17:33,360 I've been watching MasterChef since the first season. 357 00:17:33,360 --> 00:17:35,480 It feels completely surreal. 358 00:17:35,480 --> 00:17:37,800 I feel like I'm in a dream state. 359 00:17:37,800 --> 00:17:40,320 Cooking in the MasterChef kitchen for the first time 360 00:17:40,320 --> 00:17:41,880 in front of the judges, 361 00:17:41,880 --> 00:17:43,400 I'm a little bit starstruck. 362 00:17:43,400 --> 00:17:46,520 So, has your food dream already come true just by being here? 363 00:17:46,520 --> 00:17:49,400 Yes, it really has! Poh's right there. 364 00:17:49,400 --> 00:17:51,400 (LAUGHS) Good luck. Thank you. 365 00:17:51,400 --> 00:17:53,040 I think she's such an icon. 366 00:17:53,040 --> 00:17:55,680 She's so sweet and generous. 367 00:17:56,600 --> 00:17:58,640 She's just so wonderful, so kind. 368 00:17:58,640 --> 00:18:01,200 And yeah, she's just so sweet. 369 00:18:01,200 --> 00:18:02,920 (LAUGHS) 370 00:18:02,920 --> 00:18:04,920 So I need to put up a great dish. 371 00:18:06,920 --> 00:18:09,760 Ooh. That's good. I feel like I'm in a really good space now. 372 00:18:09,760 --> 00:18:11,880 I've got all my elements done. 373 00:18:11,880 --> 00:18:15,400 Ah, with this trout, there should be a boneless whole fish, 374 00:18:15,400 --> 00:18:18,040 so I can really focus on filleting that fish 375 00:18:18,040 --> 00:18:20,200 and then cooking it perfectly. 376 00:18:22,800 --> 00:18:25,880 If you want one of these, you better hustle! 377 00:18:25,880 --> 00:18:28,600 You only have 30 minutes to go! 378 00:18:28,600 --> 00:18:30,480 (ALL CHEER) 379 00:18:34,520 --> 00:18:36,920 That voice coach is paying dividends. 380 00:18:39,960 --> 00:18:43,200 Bella, what brings you to the MasterChef kitchen? 381 00:18:43,200 --> 00:18:45,280 I've always been inspired by MasterChef. 382 00:18:45,280 --> 00:18:48,120 I remember sitting on the couch at 9 years old watching Laura... 383 00:18:48,120 --> 00:18:50,080 At 9, and you were watching Laura? 384 00:18:50,080 --> 00:18:51,360 In season six. Yeah. 385 00:18:51,360 --> 00:18:53,480 So how old are you? I'm 20. 386 00:18:53,480 --> 00:18:55,280 (CHORTLES) 387 00:18:55,280 --> 00:18:57,280 Oh, bless you. Oh, man. OK. 388 00:18:57,280 --> 00:18:58,680 So I'm calling the dish Wattles 389 00:18:58,680 --> 00:19:00,600 and I want my choux to look like wattle flowers 390 00:19:00,600 --> 00:19:02,840 and the filling is wattle seed, yuzu and miso 391 00:19:02,840 --> 00:19:05,200 with a little yuzu veil on top. 392 00:19:05,200 --> 00:19:07,920 (WHISTLES) I was not expecting that. 393 00:19:07,920 --> 00:19:09,320 That's the dream. 394 00:19:09,320 --> 00:19:11,080 Hey, Mena. Hi. 395 00:19:11,080 --> 00:19:12,480 Tell us what you're making. 396 00:19:12,480 --> 00:19:14,600 So I've got a bit of a fusion thing going on. 397 00:19:14,600 --> 00:19:17,400 A little bit of Italian and a little bit of a Filipino. 398 00:19:17,400 --> 00:19:20,640 I'm making ravioli oxtail 399 00:19:20,640 --> 00:19:22,560 with a kare-kare beurre blanc, 400 00:19:22,560 --> 00:19:25,480 some pickled bits and some crispy eggplant. 401 00:19:25,480 --> 00:19:26,880 OK. Ah. 402 00:19:26,880 --> 00:19:28,400 And then I'm gonna make... (HISSES) 403 00:19:28,400 --> 00:19:29,480 Sorry! Scared the shit out of me! 404 00:19:29,480 --> 00:19:31,160 Watch out. (ALL LAUGH) 405 00:19:32,200 --> 00:19:34,400 You work that dough, Belinda. 406 00:19:34,400 --> 00:19:36,360 Whoo! I'll work that dough, baby! 407 00:19:36,360 --> 00:19:38,400 Go, Belinda! Go, Bel! 408 00:19:38,400 --> 00:19:40,520 Those biceps, girl! 409 00:19:40,520 --> 00:19:42,280 Whoo! 410 00:19:42,280 --> 00:19:45,480 I am making an egg yolk ravioli 411 00:19:45,480 --> 00:19:48,760 with a burnt butter sage sauce. 412 00:19:48,760 --> 00:19:51,360 Gonna put a parmesan crisp in 413 00:19:51,360 --> 00:19:53,440 and...and I think that's it. 414 00:19:54,640 --> 00:19:57,320 I want the apron like crazy. I'm gonna run away with it. 415 00:19:57,320 --> 00:19:59,600 If I could run up there and grab it, I would. 416 00:19:59,600 --> 00:20:01,640 Think I'm definitely a threat. 417 00:20:01,640 --> 00:20:05,120 Um, that, you know, little sneaky ninja in the background. 418 00:20:05,120 --> 00:20:06,880 That looks amazing, Emily. 419 00:20:06,880 --> 00:20:09,240 Yeah, boy, thank you. 420 00:20:09,240 --> 00:20:12,760 I was basically brought up in a little Chinese restaurant. 421 00:20:14,320 --> 00:20:17,560 My parents originally came from Guangdong, China, 422 00:20:17,560 --> 00:20:19,280 and kind of settled in Dubbo 423 00:20:19,280 --> 00:20:22,560 'cause my pop opened one of the first Chinese restaurants there. 424 00:20:22,560 --> 00:20:24,960 I was the little Asian kid under the counter, 425 00:20:24,960 --> 00:20:27,040 so I used to pop there and I'd be like, 426 00:20:27,040 --> 00:20:29,200 helping take orders if I could. 427 00:20:29,200 --> 00:20:31,960 Used to always just watch them cook. 428 00:20:31,960 --> 00:20:35,320 A lot of the restaurant food was very westernised. 429 00:20:35,320 --> 00:20:37,440 You know, the beef black bean, the Mongolian lamb 430 00:20:37,440 --> 00:20:38,520 and kind of that. 431 00:20:38,520 --> 00:20:41,160 But in reality, we don't usually eat that at home. 432 00:20:41,160 --> 00:20:43,200 Alright guys, let's mix this up. 433 00:20:43,200 --> 00:20:45,080 When it comes to my cooking style, 434 00:20:45,080 --> 00:20:47,120 it's really very authentic Chinese food. 435 00:20:47,120 --> 00:20:50,600 Very like spicy or something really sour, 436 00:20:50,600 --> 00:20:52,800 some intense traditional herbal flavours. 437 00:20:54,000 --> 00:20:58,360 Food that people have never seen before or haven't eaten before. 438 00:20:58,360 --> 00:21:02,760 I cook Chinese food with heaps of love and no MSG. 439 00:21:02,760 --> 00:21:04,720 It's cracka-lacking indeed. 440 00:21:06,480 --> 00:21:09,800 I'm cooking my rendition of wonton noodle soup 441 00:21:09,800 --> 00:21:12,320 with a Chinese chicken herbal broth. 442 00:21:12,320 --> 00:21:16,040 POH: Whoa! Check this out! So it has some goji berries, 443 00:21:16,040 --> 00:21:17,760 longan, astragalus root. 444 00:21:17,760 --> 00:21:19,880 So you really nourishing us today. 445 00:21:19,880 --> 00:21:21,960 I am making sure that you stay healthy 446 00:21:21,960 --> 00:21:23,520 so you can keep me on the show. 447 00:21:23,520 --> 00:21:25,120 I love your energy. 448 00:21:25,120 --> 00:21:27,840 I'm gonna flavour bomb the judges like crazy. 449 00:21:29,880 --> 00:21:31,280 Do we have oven mitts here? 450 00:21:31,280 --> 00:21:33,200 I'll just use tea towels. 451 00:21:33,200 --> 00:21:36,160 JEAN-CHRISTOPHE: This is superb already. Nice and flat. 452 00:21:36,160 --> 00:21:37,760 Equal. Perfect. Thank you. 453 00:21:39,160 --> 00:21:41,000 I'm doing a butterfly trout 454 00:21:41,000 --> 00:21:44,080 and my fish needs to be cooked absolutely perfectly. 455 00:21:45,240 --> 00:21:48,800 I'm gonna be cooking this fish on the hibachi, so open flame. 456 00:21:49,880 --> 00:21:53,120 It's gonna carry a really nice, smoky, luscious flavour 457 00:21:53,120 --> 00:21:54,560 into that trout. 458 00:21:56,080 --> 00:21:58,240 (GANTRY CONTESTANTS EXCLAIM) 459 00:22:00,840 --> 00:22:02,760 This is unbelievable. Like, you know, 460 00:22:02,760 --> 00:22:04,480 all these surroundings are so... 461 00:22:04,480 --> 00:22:06,120 Well, they're actually kind of familiar 462 00:22:06,120 --> 00:22:08,040 'cause I've been watching the show for so long. 463 00:22:08,040 --> 00:22:10,040 I mean, I've been watching this show since... 464 00:22:10,040 --> 00:22:11,560 ..your first season, Poh. 465 00:22:11,560 --> 00:22:13,200 Oh, really? Yeah. 466 00:22:17,400 --> 00:22:20,440 I think Petro is awestruck over Poh. 467 00:22:20,440 --> 00:22:23,120 You're a big name in the household. My mum loves it. 468 00:22:23,120 --> 00:22:25,840 Understandably, they are such icons. 469 00:22:25,840 --> 00:22:27,720 That is a lot of flame! 470 00:22:29,360 --> 00:22:31,560 Ah, that's alright. That's alright. 471 00:22:31,560 --> 00:22:32,920 This is unbelievable. 472 00:22:32,920 --> 00:22:36,360 I think Petro just really needs to take a breath and focus 473 00:22:36,360 --> 00:22:38,400 and just really give his dish 474 00:22:38,400 --> 00:22:40,600 all of the attention that it deserves. 475 00:22:42,520 --> 00:22:44,000 It's looking good. 476 00:22:54,360 --> 00:22:55,920 Careful, Petro. 477 00:22:55,920 --> 00:22:57,480 It's looking good. 478 00:23:02,400 --> 00:23:04,480 I have some hibachi anxiety. Yeah. 479 00:23:05,880 --> 00:23:07,400 Hibachi is dangerous. 480 00:23:13,560 --> 00:23:14,960 Oh! Jesus. 481 00:23:14,960 --> 00:23:16,240 Oh, my gosh. 482 00:23:21,480 --> 00:23:25,160 There's only ten aprons tonight. And there's only four tomorrow. 483 00:23:25,160 --> 00:23:27,560 And I have to give this cook everything I've got 484 00:23:27,560 --> 00:23:29,600 to get one of those ten aprons. 485 00:23:29,600 --> 00:23:30,920 And it kicks you. 486 00:23:33,280 --> 00:23:34,320 Happy with that. 487 00:23:34,320 --> 00:23:38,840 I'm cooking octopus with an nduja puree and pickled fennel. 488 00:23:38,840 --> 00:23:41,400 But I really need to try and elevate this, 489 00:23:41,400 --> 00:23:43,920 show some techniques and nail these flavours. 490 00:23:45,040 --> 00:23:47,040 What am I doing? 100. 491 00:23:47,040 --> 00:23:48,920 Now that my citrus caviar is done, 492 00:23:48,920 --> 00:23:51,040 I can move on to my squid ink tuille. 493 00:23:52,080 --> 00:23:53,400 Happening. 494 00:23:53,400 --> 00:23:55,520 As it hits the pan, it starts to bubble 495 00:23:55,520 --> 00:23:57,640 and it creates this like lace-like texture. 496 00:23:59,280 --> 00:24:01,920 That black contrast against your red puree, 497 00:24:01,920 --> 00:24:04,640 I think is gonna give this dish a real wow factor. 498 00:24:04,640 --> 00:24:06,400 OK, we're done. 499 00:24:06,400 --> 00:24:09,400 But I have to be so careful with it because it's quite thin. 500 00:24:09,400 --> 00:24:10,920 We're done. 501 00:24:10,920 --> 00:24:12,640 Octopus has been in the pressure cooker 502 00:24:12,640 --> 00:24:13,880 and it's perfectly tender. 503 00:24:15,240 --> 00:24:18,240 Now I need to get onto a really hot pan to get some char onto it 504 00:24:18,240 --> 00:24:19,800 to give that smoky flavour. 505 00:24:25,760 --> 00:24:27,880 I've been waiting so long to get into this kitchen, 506 00:24:27,880 --> 00:24:29,480 everything has to be perfect. 507 00:24:30,720 --> 00:24:33,440 You're like a musical conductor. Look at that, you're everywhere! 508 00:24:33,440 --> 00:24:35,000 Huh? It does feel like that 509 00:24:35,000 --> 00:24:36,960 but it's just the same as raising four kids. 510 00:24:36,960 --> 00:24:39,200 I can't wait to try your food, by the way. 511 00:24:39,200 --> 00:24:40,600 Oh, why, thank you. 512 00:24:42,880 --> 00:24:44,440 Oh, that is not what I want. 513 00:24:44,440 --> 00:24:46,520 Dot's working so clean, man. 514 00:24:46,520 --> 00:24:49,640 So calmly as well. So calm, so clean. 515 00:24:49,640 --> 00:24:52,360 I'm feeling good. Feel so at home. 516 00:24:52,360 --> 00:24:53,600 (SIGHS) 517 00:24:53,600 --> 00:24:54,920 Relax. 518 00:24:54,920 --> 00:24:56,360 I think I'm forgetting 519 00:24:56,360 --> 00:24:58,200 I'm actually in the MasterChef kitchen. 520 00:24:59,760 --> 00:25:01,480 (HUMS HAPPILY) 521 00:25:01,480 --> 00:25:04,200 You're OK, girl. You're OK. 522 00:25:05,880 --> 00:25:07,000 Think it's going well. 523 00:25:07,000 --> 00:25:09,680 I'm just getting my peas ready for my salad. 524 00:25:09,680 --> 00:25:12,360 The lamb needs to be done. It needs resting time. 525 00:25:12,360 --> 00:25:15,160 Have to make sure it's pink in the middle, blushing. 526 00:25:15,160 --> 00:25:17,480 Um, but we want it nice and toasted on the outside 527 00:25:17,480 --> 00:25:19,200 because it is rubbed in the dukkah. 528 00:25:19,200 --> 00:25:22,240 OK, guys, 15 minutes to go! 529 00:25:22,240 --> 00:25:24,680 Good luck! (GANTRY CONTESTANTS CHEER) 530 00:25:28,280 --> 00:25:30,080 How is there only 15 minutes to go? 531 00:25:30,080 --> 00:25:31,760 15 minutes. 15 minutes. 532 00:25:33,560 --> 00:25:37,160 I've spent so much time getting this flatbread dough right, 533 00:25:37,160 --> 00:25:39,200 feel like I've been in a trance. 534 00:25:39,200 --> 00:25:40,800 Keep up the pace. 535 00:25:40,800 --> 00:25:43,240 Need to get this rolled out. I need to cook my lamb. 536 00:25:43,240 --> 00:25:44,800 The pressure's on. 537 00:25:44,800 --> 00:25:47,080 This is not hot. What...? 538 00:25:48,080 --> 00:25:49,800 Keep going. Yeah. I'm trying. 539 00:25:49,800 --> 00:25:52,200 Oh, she's stressing out. Yeah. 540 00:25:55,920 --> 00:25:58,480 OK, the flatbread's flatbreading. Fabulous. 541 00:25:58,480 --> 00:25:59,640 You got this. 542 00:26:01,320 --> 00:26:02,760 ALYONA: Towards the end of the cook, 543 00:26:02,760 --> 00:26:05,560 it's important to stay on track what I'm actually doing. 544 00:26:05,560 --> 00:26:07,120 So, yeah, there's a lot of elements. 545 00:26:07,120 --> 00:26:08,960 All my elements are on the go. 546 00:26:08,960 --> 00:26:11,760 It's just like I'm trying to make sure I balance the jus. 547 00:26:14,120 --> 00:26:17,800 Have to make sure I balance this fennel puree and cook the quail. 548 00:26:19,000 --> 00:26:20,600 Breasts are almost done. 549 00:26:20,600 --> 00:26:22,480 just gonna have to finish legs in the oven. 550 00:26:24,240 --> 00:26:27,360 LEQAA: Oh, my goodness. I'm actually working so hard 551 00:26:27,360 --> 00:26:28,520 for the Yemeni feast. 552 00:26:28,520 --> 00:26:31,120 They are seven dishes and they are a lot. 553 00:26:31,120 --> 00:26:33,200 They all have different components. 554 00:26:33,200 --> 00:26:36,080 I'm working so hard to get them all done in time. 555 00:26:37,320 --> 00:26:39,160 It will work. I'll make it work. 556 00:26:41,280 --> 00:26:43,760 ANDREW: Oh, going a thousand things right now at the moment. 557 00:26:43,760 --> 00:26:44,840 Um... 558 00:26:46,040 --> 00:26:50,040 I was expecting the, um, the Wellington to brown up by now. 559 00:26:50,040 --> 00:26:51,480 But it's not doing that. 560 00:26:51,480 --> 00:26:53,800 I'm just trying to crank up the heat a bit more 561 00:26:53,800 --> 00:26:56,520 to hopefully speed up that process. 562 00:26:56,520 --> 00:26:58,400 I've got my fingers crossed. 563 00:27:01,040 --> 00:27:02,680 KANIKA: I've got a lot of things to do. 564 00:27:02,680 --> 00:27:04,640 I have to temper my chickpeas 565 00:27:04,640 --> 00:27:09,320 and I have to fry my Katori, which is the hero element. 566 00:27:09,320 --> 00:27:11,120 So I'm freaking out right now. 567 00:27:12,320 --> 00:27:14,240 Yeah, this is not gonna hold the shape. 568 00:27:14,240 --> 00:27:15,600 Come on, Emily. 569 00:27:15,600 --> 00:27:17,480 Yeah, man. I can't even open the flour! 570 00:27:18,960 --> 00:27:21,360 The Chinese herbal soup is simmering. 571 00:27:22,880 --> 00:27:25,280 And it is... 572 00:27:25,280 --> 00:27:27,320 The chicken flavour's coming through. 573 00:27:27,320 --> 00:27:29,600 So are the red dates and the goji berries. 574 00:27:30,800 --> 00:27:33,880 And I'm working on my wonton filling as well. 575 00:27:33,880 --> 00:27:35,920 I am sweating! 576 00:27:35,920 --> 00:27:38,600 Prawns, chicken mince, coriander, 577 00:27:38,600 --> 00:27:39,920 Hainanese chives. 578 00:27:39,920 --> 00:27:43,480 My scallion oil and the prawn oil. 579 00:27:43,480 --> 00:27:46,720 Basically, my goal is to actually flavour bomb 580 00:27:46,720 --> 00:27:49,160 the judges out of their, you know, pants. 581 00:27:51,240 --> 00:27:53,360 Wow. Look, Emily knows what she's doing. 582 00:27:54,960 --> 00:27:56,880 I feel you. 583 00:27:56,880 --> 00:27:59,480 Making sure that my wontons are nicely wrapped. 584 00:28:00,640 --> 00:28:03,240 I have my ancestors screaming down at me, 585 00:28:03,240 --> 00:28:05,960 making sure that there's only three wontons on there. 586 00:28:05,960 --> 00:28:09,480 You know, three means, you know, birth or like to grow something, 587 00:28:09,480 --> 00:28:12,320 but four means death and five means no. 588 00:28:12,320 --> 00:28:16,040 So if I want this white apron, I need three on the plate. 589 00:28:16,040 --> 00:28:17,520 And then hopefully I'm done. 590 00:28:17,520 --> 00:28:19,840 Hopefully, they love it. 591 00:28:19,840 --> 00:28:21,440 Are you good, babe? 592 00:28:21,440 --> 00:28:23,560 MIIN: I'm just trying to finish this as best as I can. 593 00:28:24,800 --> 00:28:27,320 WOMAN: Oh, my God, he's making bocconcini. 594 00:28:27,320 --> 00:28:29,800 MAN: Yum! Get this man a panini shop ASAP. 595 00:28:29,800 --> 00:28:32,800 I'm feeling a lot of pressure at the moment. 596 00:28:32,800 --> 00:28:35,040 I know that there's a lot to get done 597 00:28:35,040 --> 00:28:36,560 and not much time left at all. 598 00:28:36,560 --> 00:28:38,440 I'm making my mayo and making my salad 599 00:28:38,440 --> 00:28:40,040 and I'll finish off my cheese. 600 00:28:40,040 --> 00:28:41,320 ANDY: Where's your porchetta? 601 00:28:42,480 --> 00:28:43,920 Still in? Don't open it. 602 00:28:43,920 --> 00:28:45,600 I just want it to get real crispy. 603 00:28:45,600 --> 00:28:47,240 Yeah, so do I. (LAUGHS) 604 00:28:48,240 --> 00:28:51,720 My ciabatta looks nicely browned, crispy, crunchy. 605 00:28:51,720 --> 00:28:56,360 It's got that real old bakery- type woodfire feel to it. 606 00:28:56,360 --> 00:28:58,880 Oh, that's nice! looks good, Vinnie. 607 00:28:58,880 --> 00:29:00,320 (ALL EXCLAIM) 608 00:29:00,320 --> 00:29:01,880 Thank you! 609 00:29:01,880 --> 00:29:03,560 I pulled my porchetta out of the oven. 610 00:29:03,560 --> 00:29:05,320 That's hot. 611 00:29:05,320 --> 00:29:06,920 I'm crossing my fingers now. 612 00:29:07,960 --> 00:29:09,320 Just watch your fingers. Yeah. 613 00:29:09,320 --> 00:29:11,280 Because I've had to adapt this recipe, 614 00:29:11,280 --> 00:29:14,360 I'm putting my whole dream on the line with this porchetta. 615 00:29:20,720 --> 00:29:23,320 Bro, so good, so good! 616 00:29:24,920 --> 00:29:26,520 My porchetta is looking good. 617 00:29:26,520 --> 00:29:28,320 I'm confident I've cooked it perfectly. 618 00:29:28,320 --> 00:29:30,880 So I'll start making my panini. 619 00:29:30,880 --> 00:29:32,840 Feel like I can win one of those white aprons. 620 00:29:34,080 --> 00:29:36,120 Five minutes to go! 621 00:29:38,160 --> 00:29:39,760 Oh, my goodness! 622 00:29:58,320 --> 00:30:01,280 JEAN-CHRISTOPHE: Wow! Look at the sauce. The colour is superb. 623 00:30:01,280 --> 00:30:03,040 Thank you. It smells lovely. 624 00:30:04,360 --> 00:30:05,840 That's done. 625 00:30:05,840 --> 00:30:08,000 It is risky to do a dish that is so familiar, 626 00:30:08,000 --> 00:30:09,400 like a roast dinner. 627 00:30:09,400 --> 00:30:11,800 But I believe I can plate it up in a way 628 00:30:11,800 --> 00:30:15,480 that makes it more than just meat and vegetables. 629 00:30:15,480 --> 00:30:16,960 It should be pretty good. 630 00:30:16,960 --> 00:30:20,160 This sourdough crouton, it's a bit of a magic about the dish, 631 00:30:20,160 --> 00:30:23,120 'cause not only does it create the texture element, 632 00:30:23,120 --> 00:30:25,440 but it also tastes like a piece of roast lamb. 633 00:30:26,760 --> 00:30:29,280 That memory of my nan's bread and fat, 634 00:30:29,280 --> 00:30:31,400 I want to deliver that on the dish today. 635 00:30:32,680 --> 00:30:34,360 One more for good luck. 636 00:30:36,120 --> 00:30:40,600 Almost finished. Two minutes to go! 637 00:30:40,600 --> 00:30:42,400 (ALL CHEER) 638 00:30:42,400 --> 00:30:43,920 ANDY: C'mon! Two minutes! 639 00:30:43,920 --> 00:30:46,480 I can't see anything. Yeah, they're good. 640 00:30:46,480 --> 00:30:48,320 (ALARM BEEPS) 641 00:30:48,320 --> 00:30:50,240 Sorry. Is that driving you mental? 642 00:30:50,240 --> 00:30:53,520 Yes, there's a lot. There's a lot of alarms. 643 00:30:53,520 --> 00:30:55,600 Chaotic, trying to get everything together. 644 00:30:55,600 --> 00:30:57,400 But hopefully, it'll all be fine. 645 00:30:57,400 --> 00:30:59,520 I'm starting to plate things up. 646 00:30:59,520 --> 00:31:01,720 I'm getting my harissa yoghurt down. 647 00:31:01,720 --> 00:31:03,080 Petro, how does it taste? 648 00:31:03,080 --> 00:31:05,560 Yeah, it's actually, it's actually good. 649 00:31:05,560 --> 00:31:06,920 I'm feeling really confident. 650 00:31:06,920 --> 00:31:09,640 There's so much big flavour within this dish 651 00:31:09,640 --> 00:31:12,240 but I still want them to taste the fish itself. 652 00:31:14,840 --> 00:31:16,280 Shit! 653 00:31:20,720 --> 00:31:23,680 I can't believe it. The skin is scorched. 654 00:31:23,680 --> 00:31:25,320 This is not good. 655 00:31:25,320 --> 00:31:27,160 Can ruin my chance of getting that apron. 656 00:31:30,200 --> 00:31:31,680 Get it on the plate! 657 00:31:33,320 --> 00:31:35,880 Get it on the plate! Come on, Hannah! 658 00:31:37,000 --> 00:31:38,440 DOT: The atmosphere is crazy. 659 00:31:38,440 --> 00:31:40,200 C'mon! Get it on a plate! 660 00:31:40,200 --> 00:31:41,920 Oh, my God! Ha-ha! 661 00:31:41,920 --> 00:31:43,760 And this is chaotic. 662 00:31:43,760 --> 00:31:44,960 Oh, shit. 663 00:31:46,080 --> 00:31:47,560 I've put the hummus down. 664 00:31:47,560 --> 00:31:50,520 I've got my lamb. It's cooked to perfection. 665 00:31:50,520 --> 00:31:52,080 So I really need to lock in 666 00:31:52,080 --> 00:31:54,120 and make sure it's MasterChef-worthy. 667 00:31:56,360 --> 00:31:57,960 This is it! 668 00:31:59,120 --> 00:32:01,080 10! 669 00:32:01,080 --> 00:32:02,600 ALL: 9! 670 00:32:02,600 --> 00:32:04,880 8, 7, 671 00:32:04,880 --> 00:32:07,920 6, 5 672 00:32:07,920 --> 00:32:10,600 4, 3 673 00:32:10,600 --> 00:32:13,360 2, 1! 674 00:32:14,760 --> 00:32:16,560 That's it! 675 00:32:20,080 --> 00:32:23,080 It's weird 'cause my dish isn't even there. 676 00:32:23,080 --> 00:32:26,560 Nice work, guys! Whoo! 677 00:32:27,920 --> 00:32:32,040 LEQAA: Um, I am pretty happy. I hope the judges like this. 678 00:32:32,040 --> 00:32:35,520 And I hope I did this dish or this feast justice. 679 00:32:35,520 --> 00:32:38,520 And yeah, I just only can wait and see. 680 00:32:47,160 --> 00:32:48,520 I don't think I need to tell you 681 00:32:48,520 --> 00:32:50,560 just how important this tasting is. 682 00:32:50,560 --> 00:32:54,240 We only have ten aprons to give away. 683 00:32:55,800 --> 00:32:59,040 And just like last night, if your dish blows us away, 684 00:32:59,040 --> 00:33:02,360 we'll give you a white apron on the spot. 685 00:33:02,360 --> 00:33:04,400 We would like to taste a dish from Hannah! 686 00:33:07,800 --> 00:33:11,320 This is it. This is my dish. I'm happy with my dish. 687 00:33:11,320 --> 00:33:13,520 I've hit it with everything I've got. 688 00:33:13,520 --> 00:33:15,200 I'm ready to take this next step. 689 00:33:16,360 --> 00:33:17,800 Oh, wow. 690 00:33:19,600 --> 00:33:21,000 OK. 691 00:33:26,080 --> 00:33:29,080 I really, really need one of those aprons. 692 00:33:39,680 --> 00:33:41,120 Oh, wow. 693 00:33:47,320 --> 00:33:49,880 SOFIA: That looks stunning. 694 00:33:53,240 --> 00:33:55,680 I have done a charred octopus 695 00:33:55,680 --> 00:33:58,560 with a red pepper and nduja puree. 696 00:34:02,160 --> 00:34:04,480 And I call it the Octopus's Garden. 697 00:34:08,480 --> 00:34:10,440 ANDY: Wow. OK. 698 00:34:15,200 --> 00:34:17,120 What is with you guys, man? 699 00:34:18,480 --> 00:34:21,880 Stressing me out. (LAUGHS) 700 00:34:21,880 --> 00:34:24,720 You got some fans at home? Yeah, I have a few fans. 701 00:34:24,720 --> 00:34:28,160 Yeah, yeah. I got four fans that are, like, really little. 702 00:34:28,160 --> 00:34:31,160 Your own... Your own fans. My own fans. 703 00:34:31,160 --> 00:34:33,720 My own little cheer squad. Nice. Who are they? 704 00:34:33,720 --> 00:34:35,640 Um, so I've got four kids. 705 00:34:35,640 --> 00:34:37,440 Did you test this one out? Yes. 706 00:34:37,440 --> 00:34:39,240 And do you know what they love octopus. 707 00:34:39,240 --> 00:34:41,200 Wow. Sounds expensive. 708 00:34:42,960 --> 00:34:44,200 Shall we? Yes, Please? 709 00:34:44,200 --> 00:34:45,480 Yeah. OK. 710 00:35:11,920 --> 00:35:13,840 You have four kids at home? (LAUGHS) Yeah. 711 00:35:13,840 --> 00:35:15,560 They're not close. 712 00:35:15,560 --> 00:35:16,920 You know? No. 713 00:35:16,920 --> 00:35:18,760 They're all the way over the other side of Australia. 714 00:35:20,160 --> 00:35:21,960 Don't make me cry. Yep. 715 00:35:23,080 --> 00:35:25,920 Like that's so hard. Are you prepared for that? 716 00:35:27,120 --> 00:35:28,720 I am. 717 00:35:36,920 --> 00:35:38,560 That's all I need to hear. 718 00:35:40,280 --> 00:35:43,080 I'll pump your tyres up now. The dish is exceptional. 719 00:35:43,080 --> 00:35:44,520 I really loved it. 720 00:35:46,240 --> 00:35:49,080 The nduja and red pepper sauce 721 00:35:49,080 --> 00:35:52,880 gives a really lovely sweetness and spiciness to the dish. 722 00:35:52,880 --> 00:35:55,200 And then the pickled fennel, 723 00:35:55,200 --> 00:35:56,720 'cause I was searching for acidity, 724 00:35:56,720 --> 00:35:58,760 and that was where it was coming in. 725 00:35:58,760 --> 00:36:01,160 And the potato just lets everything 726 00:36:01,160 --> 00:36:03,880 kind of mellow out a bit. Um, really loved it. 727 00:36:03,880 --> 00:36:06,160 Thank you. Yeah, Hannah. 728 00:36:06,160 --> 00:36:08,320 Just a really accomplished plate of food. 729 00:36:09,760 --> 00:36:13,880 Beautiful occy. Really buttery and tender. 730 00:36:13,880 --> 00:36:17,120 And just the presentation was just amazing. 731 00:36:20,480 --> 00:36:21,920 You know what is amazing? 732 00:36:21,920 --> 00:36:23,960 After doing the most important job 733 00:36:23,960 --> 00:36:26,600 on the planet in the world as a mum 734 00:36:26,600 --> 00:36:29,480 to knock out a dish like this. 735 00:36:29,480 --> 00:36:33,920 It's flavours, it's everything. There is precision. 736 00:36:33,920 --> 00:36:36,800 You are really unique. 737 00:36:36,800 --> 00:36:39,080 Thank you. Thank you, guys. 738 00:36:42,880 --> 00:36:45,440 That feedback is so validating 739 00:36:45,440 --> 00:36:47,960 because I have four kids that I'm leaving. 740 00:36:47,960 --> 00:36:51,520 But I can do this and I will do this 741 00:36:51,520 --> 00:36:54,680 and I'll give it my all because I'm sacrificing so much 742 00:36:54,680 --> 00:36:56,160 to be here. 743 00:36:58,480 --> 00:37:00,560 Dot, we'd like to taste your dish next. 744 00:37:02,120 --> 00:37:04,640 DOT: Time flies in the MasterChef kitchen. 745 00:37:04,640 --> 00:37:06,240 That was a lot. 746 00:37:06,240 --> 00:37:09,840 But if I'm honest, I'm actually feeling really proud of myself. 747 00:37:09,840 --> 00:37:12,000 I've got all the elements on the dish. 748 00:37:12,000 --> 00:37:15,880 I really hope I've done enough today to get a white apron. 749 00:37:15,880 --> 00:37:17,440 Wow, look at the colours. 750 00:37:17,440 --> 00:37:19,600 Better yet, an instant apron. 751 00:37:19,600 --> 00:37:20,960 What have you made us? 752 00:37:20,960 --> 00:37:24,560 Today, I've made pistachio dukkah lamb backstrap 753 00:37:24,560 --> 00:37:29,560 with a three pea salad and a mint pea and fetta hummus. 754 00:37:31,040 --> 00:37:32,560 Oh, and a flatbread. 755 00:37:32,560 --> 00:37:34,120 (LAUGHTER) Sorry. 756 00:37:34,120 --> 00:37:36,320 What have you given up to be here? 757 00:37:36,320 --> 00:37:38,800 I'm actually getting married in 32 days. 758 00:37:38,800 --> 00:37:41,000 Um... (CHEERING) 759 00:37:41,000 --> 00:37:42,360 Yeah. 760 00:37:44,080 --> 00:37:46,160 Yeah. So this... 761 00:37:46,160 --> 00:37:49,800 Yeah. This isn't really the pre-wedding diet I had in mind, 762 00:37:49,800 --> 00:37:52,360 but we're rolling with it. 763 00:37:52,360 --> 00:37:55,400 Um, and, you know, there's no time like the present 764 00:37:55,400 --> 00:37:57,040 to follow your dreams. 765 00:37:57,040 --> 00:37:58,120 Beautiful. Yeah. 766 00:37:58,120 --> 00:37:59,720 Shall we taste? Let's hook in. 767 00:37:59,720 --> 00:38:00,800 Alright. 768 00:38:16,680 --> 00:38:20,600 Dot, this flatbread is some of the best flatbread 769 00:38:20,600 --> 00:38:22,000 I've had in this kitchen. 770 00:38:22,000 --> 00:38:26,480 It is so beautiful, so light and fluffy. 771 00:38:26,480 --> 00:38:29,360 And this whole dish is simple 772 00:38:29,360 --> 00:38:33,080 but very sensitively put together. 773 00:38:33,080 --> 00:38:34,840 I vibe with this hard. 774 00:38:34,840 --> 00:38:37,280 You know, it's bright, fresh, zingy, 775 00:38:37,280 --> 00:38:39,400 really nicely cooked piece of lamb, 776 00:38:39,400 --> 00:38:42,320 but simple but really wholesome and delicious. 777 00:38:43,480 --> 00:38:46,360 SOFIA: This is the exact kind of fresh, seasonal, 778 00:38:46,360 --> 00:38:49,240 nourishing dish that people buy the cookbooks of. 779 00:38:49,240 --> 00:38:50,600 So keep doing it. 780 00:39:01,960 --> 00:39:03,320 That's it. We're done. 781 00:39:05,840 --> 00:39:08,200 Wow. Thank you. Yeah, wow! 782 00:39:15,800 --> 00:39:18,000 We'd like to taste your dish next, Miin. 783 00:39:19,920 --> 00:39:21,840 Oh. Yeah. 784 00:39:21,840 --> 00:39:25,920 I've made huang dan xia, which means salted egg prawns. 785 00:39:25,920 --> 00:39:29,840 So it's prawns wrapped in kataifi pastry, deep-fried. 786 00:39:29,840 --> 00:39:32,080 And then it's salted duck egg sauce. 787 00:39:33,520 --> 00:39:35,080 (SPEAKS CANTONESE) 788 00:39:36,840 --> 00:39:40,760 So in Canto, I just said that was really spicko. 789 00:39:40,760 --> 00:39:42,920 (LAUGHTER) 790 00:39:42,920 --> 00:39:44,640 I would say zero faults. 791 00:39:44,640 --> 00:39:48,520 And then the sauce is rich and vibrant and alive. 792 00:39:48,520 --> 00:39:51,520 Food like that, you belong in. That is all. 793 00:39:51,520 --> 00:39:53,720 Thank you. Thank you so much. 794 00:39:53,720 --> 00:39:55,600 Next up, Kanika. 795 00:39:58,680 --> 00:40:01,760 Oh, wow. I've made you a Katori chaat. 796 00:40:01,760 --> 00:40:05,960 And inside, I've a tamarind, date and jaggery reduction 797 00:40:05,960 --> 00:40:08,800 and mint and coriander chutney. 798 00:40:08,800 --> 00:40:10,200 (CRUNCH!) 799 00:40:10,200 --> 00:40:12,560 Oh, cool. Oh. 800 00:40:12,560 --> 00:40:14,200 (ALL EXCLAIM) 801 00:40:14,200 --> 00:40:16,160 JEAN-CHRISTOPHE: And especially when you think 802 00:40:16,160 --> 00:40:19,720 it's just vegetables and spices and herbs and that's it. 803 00:40:19,720 --> 00:40:21,960 POH: So fun. So vibrant. 804 00:40:21,960 --> 00:40:24,680 I could have just polished that entire thing on my own. 805 00:40:24,680 --> 00:40:26,080 Well done. 806 00:40:28,360 --> 00:40:29,520 Alyona. 807 00:40:31,920 --> 00:40:34,640 I made quail with some fennel puree 808 00:40:34,640 --> 00:40:37,000 and hazelnut pangrattato. 809 00:40:37,000 --> 00:40:39,720 SOFIA: You've cooked that quail superbly. 810 00:40:39,720 --> 00:40:40,960 I love that sauce. 811 00:40:40,960 --> 00:40:42,800 Just looking at the viscosity of it 812 00:40:42,800 --> 00:40:44,640 as you poured it on the plate. 813 00:40:44,640 --> 00:40:45,960 Bella, you're next. 814 00:40:47,960 --> 00:40:50,520 The dish is called Wattle. It's a choux au craquelin 815 00:40:50,520 --> 00:40:54,320 with a wattle seed, yuzu and miso whipped ganache, 816 00:40:54,320 --> 00:40:57,400 a miso Chantilly and a yuzu veil. 817 00:40:57,400 --> 00:40:59,080 Wow, we're in good hands. 818 00:40:59,080 --> 00:41:02,480 20 years old, like, just obsessed with food. 819 00:41:02,480 --> 00:41:04,040 The perfect choux 820 00:41:04,040 --> 00:41:08,320 and then you just, like, flex and put a veil on top. 821 00:41:09,480 --> 00:41:11,720 The standard of food is just amazing. 822 00:41:11,720 --> 00:41:13,760 Belinda, come on down. 823 00:41:13,760 --> 00:41:15,960 I've made an egg yolk ravioli 824 00:41:15,960 --> 00:41:19,000 with a burnt butter sage sauce. 825 00:41:22,000 --> 00:41:23,480 JEAN-CHRISTOPHE AND POH: Yes. 826 00:41:25,680 --> 00:41:27,960 Everything as a combination with the pine kernels 827 00:41:27,960 --> 00:41:29,480 is just incredible. 828 00:41:29,480 --> 00:41:31,760 Well done. You should be very proud. 829 00:41:36,000 --> 00:41:40,360 The competition for these remaining aprons is so intense. 830 00:41:40,360 --> 00:41:43,040 If anything, it seems more intense than last night. 831 00:41:43,040 --> 00:41:44,720 Pat, you're next. 832 00:41:47,520 --> 00:41:49,040 I'm super proud of what I've cooked 833 00:41:49,040 --> 00:41:50,720 but there's always self doubt 834 00:41:50,720 --> 00:41:54,280 of whether everything is cooked to the MasterChef level. 835 00:41:55,680 --> 00:41:59,040 And I'm just absolutely praying that they love the dish. 836 00:42:02,960 --> 00:42:04,240 Bloody hell. 837 00:42:17,240 --> 00:42:19,840 POH: Bloody hell. ANDY: Yeah! OK, Pat. 838 00:42:19,840 --> 00:42:21,000 (LAUGHTER) 839 00:42:21,000 --> 00:42:22,680 What have you made, Pat? 840 00:42:23,920 --> 00:42:26,680 Uh, the dish is called Bread and Fat. 841 00:42:26,680 --> 00:42:29,720 Piece of sourdough has been roasted lamb fat. 842 00:42:29,720 --> 00:42:32,400 There's a pomme puree, a pea puree, 843 00:42:32,400 --> 00:42:34,720 salsa verde, salt-baked beetroot. 844 00:42:34,720 --> 00:42:38,120 And the sauce is a, um, port wine reduction. 845 00:42:39,160 --> 00:42:40,280 Pat, what's your dream? 846 00:42:43,840 --> 00:42:47,560 Long term, I'd love a small coastal, um, eatery. 847 00:42:47,560 --> 00:42:50,200 Short term, I wanna go to Tassie 848 00:42:50,200 --> 00:42:52,720 and learn butchery from Pezza. Oh, nice. 849 00:42:54,120 --> 00:42:57,200 Um, and, yeah, keep feeding the passion. 850 00:42:58,360 --> 00:43:00,160 Shall we taste your dish? Yep. 851 00:43:23,120 --> 00:43:25,160 This plate of food 852 00:43:25,160 --> 00:43:28,280 is proof that you don't have to reinvent the wheel. 853 00:43:30,400 --> 00:43:34,760 Because every single element on there 854 00:43:34,760 --> 00:43:36,120 is perfect. 855 00:43:45,160 --> 00:43:48,720 I think this is one of the best examples of seasoning we've seen 856 00:43:48,720 --> 00:43:51,000 in the competition so far. ANDY: Oh! 857 00:43:51,000 --> 00:43:53,160 Because there is so much going on 858 00:43:53,160 --> 00:43:56,280 and every single thing, you have left no stone unturned. 859 00:43:57,920 --> 00:43:59,680 I'm gonna point out two things. 860 00:43:59,680 --> 00:44:03,720 The pomme puree - that is Michelin-star level. 861 00:44:03,720 --> 00:44:06,320 That is as good as it gets in this kitchen. 862 00:44:06,320 --> 00:44:08,920 And then this... 863 00:44:08,920 --> 00:44:12,560 Like, mate, so good! 864 00:44:12,560 --> 00:44:14,280 It's crunchy on the outside, 865 00:44:14,280 --> 00:44:17,680 but then you've still got light fluffy sourdough to play with, 866 00:44:17,680 --> 00:44:20,920 which does the mop job 867 00:44:20,920 --> 00:44:23,400 better than anything. Like, well done! 868 00:44:23,400 --> 00:44:26,120 I am so, so happy for you, man. Thank you. 869 00:44:27,400 --> 00:44:28,560 It's incredible. 870 00:44:29,640 --> 00:44:33,680 You've obviously got a big heart, a delicate touch 871 00:44:33,680 --> 00:44:36,960 and the potential to go very, very far in this competition. 872 00:44:36,960 --> 00:44:38,480 Thank you. 873 00:44:42,360 --> 00:44:44,840 JEAN-CHRISTOPHE: I believe there is only one word for this. 874 00:44:44,840 --> 00:44:47,880 Is fantastic! 875 00:44:51,880 --> 00:44:56,600 ALL: (CHANT) Apron! Apron! Apron! Apron! Apron! 876 00:44:58,480 --> 00:44:59,880 POH: I think it's decided! 877 00:45:09,920 --> 00:45:11,080 Well done, mate. 878 00:45:12,960 --> 00:45:15,000 Thank you. Well done. 879 00:45:17,920 --> 00:45:21,000 That feedback was...was something I never expected. 880 00:45:23,880 --> 00:45:26,040 I still can't believe it. It's like, pinch me. 881 00:45:26,040 --> 00:45:29,040 Like, uh, am I dreaming? I don't know. 882 00:45:31,040 --> 00:45:34,600 The next dish we'd love to taste belongs to Emily. 883 00:45:36,960 --> 00:45:39,680 EMILY: One of the ten aprons is already gone. 884 00:45:39,680 --> 00:45:41,440 The stress levels are high 885 00:45:41,440 --> 00:45:44,240 but I know that my soup is gonna really have 886 00:45:44,240 --> 00:45:47,320 some intense traditional herbal flavours in there. 887 00:45:47,320 --> 00:45:49,400 I know my wontons pack a punch. 888 00:45:49,400 --> 00:45:51,200 They're little balls of fury! 889 00:45:51,200 --> 00:45:53,000 So I'm really hoping that, you know, 890 00:45:53,000 --> 00:45:55,480 this put together going bam equals 891 00:45:55,480 --> 00:45:57,640 "Please give me a white apron." 892 00:45:57,640 --> 00:45:59,120 G'day, guys. 893 00:45:59,120 --> 00:46:01,880 Hello, hello, hello. Hello, hello, hello, indeed. 894 00:46:03,200 --> 00:46:04,880 What have we got here? 895 00:46:07,520 --> 00:46:09,560 A wonton noodle soup. 896 00:46:11,840 --> 00:46:13,960 With a Chinese herbal chicken broth. 897 00:46:17,960 --> 00:46:19,680 Shall we taste? Yeah. 898 00:46:26,840 --> 00:46:30,040 I wanna... Need a spoon 'cause I wanna get soup. 899 00:46:37,240 --> 00:46:39,160 Emily, we've had lots of dumplings 900 00:46:39,160 --> 00:46:40,360 come through this kitchen... 901 00:46:41,960 --> 00:46:45,720 ..and that is a very good bowl of dumplings. 902 00:46:45,720 --> 00:46:47,760 Whoo-hoo. 903 00:46:49,080 --> 00:46:51,840 I love the point of difference with the herbal broth. 904 00:46:51,840 --> 00:46:55,320 A lot of people don't realise how much the Chinese focus 905 00:46:55,320 --> 00:46:59,480 on the medicinal value of food on a day-to-day basis. 906 00:46:59,480 --> 00:47:01,720 And I love that as a point of difference. 907 00:47:03,080 --> 00:47:05,520 The dumplings were like perfect. Perfect. 908 00:47:05,520 --> 00:47:09,560 And the filling - loved the texture in there. 909 00:47:09,560 --> 00:47:11,840 You could literally taste the pork versus the prawn. 910 00:47:12,920 --> 00:47:16,000 I reckon that's one of the tastiest all-round dishes, 911 00:47:16,000 --> 00:47:18,960 like, flavour-wise, that's one of the tastiest we've had. 912 00:47:18,960 --> 00:47:20,920 Thank you very much. 913 00:47:22,520 --> 00:47:23,840 Thank you so much. 914 00:47:26,440 --> 00:47:28,080 Thank you so much. 915 00:47:29,720 --> 00:47:33,080 We're really looking for the next superstars of food. 916 00:47:33,080 --> 00:47:36,640 And if you're going to be one of those... 917 00:47:38,960 --> 00:47:41,880 ..you're gonna need one of these. 918 00:47:48,120 --> 00:47:49,680 Thanks so much. 919 00:47:51,240 --> 00:47:53,120 Thank you so much. 920 00:47:53,120 --> 00:47:55,880 I'm absolute bewildered. Look at this thing. 921 00:47:58,120 --> 00:48:02,080 This white apron, it means a big step 922 00:48:02,080 --> 00:48:05,160 in a direction I think I've always wanted to follow. 923 00:48:07,640 --> 00:48:09,600 Next up, Petro. 924 00:48:12,240 --> 00:48:15,720 Looking at my dish, I am kicking myself. 925 00:48:16,840 --> 00:48:19,760 The question is just gonna be is that fish skin too burnt? 926 00:48:23,040 --> 00:48:24,280 What is the dish? 927 00:48:25,400 --> 00:48:28,840 I've cooked a butterflied rainbow trout 928 00:48:28,840 --> 00:48:32,040 with a harissa yoghurt 929 00:48:32,040 --> 00:48:34,920 and a herb dressing. 930 00:48:48,120 --> 00:48:50,320 The flavours, like, knockout. 931 00:48:50,320 --> 00:48:53,040 Wow. Absolute knockout. 932 00:48:53,040 --> 00:48:55,560 Everything is peaking. 933 00:48:56,880 --> 00:49:00,520 The fish. The flesh is cooked perfectly. 934 00:49:00,520 --> 00:49:04,560 But the skin has let you down. 935 00:49:04,560 --> 00:49:07,600 It's burnt and it's quite bitter. 936 00:49:07,600 --> 00:49:09,680 So all of that flavour work 937 00:49:09,680 --> 00:49:11,360 that you've done with everything else, 938 00:49:11,360 --> 00:49:13,920 it just gets taken over by the bitterness. 939 00:49:15,320 --> 00:49:17,440 I think you know it. Oh, yeah. 940 00:49:17,440 --> 00:49:19,480 I don't think you're gonna get an apron today 941 00:49:19,480 --> 00:49:21,080 because of it, mate. I'm really sorry. 942 00:49:21,080 --> 00:49:22,440 Thank you. Thank you. 943 00:49:24,960 --> 00:49:27,320 To hear that I'm not getting an apron 944 00:49:27,320 --> 00:49:29,720 just because of my burnt fish 945 00:49:29,720 --> 00:49:32,000 is, um, absolutely gut-wrenching. 946 00:49:34,680 --> 00:49:36,280 Next up, Jess. 947 00:49:36,280 --> 00:49:37,840 Hi, guys. 948 00:49:37,840 --> 00:49:40,640 I've made you vanilla eclairs. 949 00:49:40,640 --> 00:49:42,880 Perfect eclairs, diplomat cream. 950 00:49:42,880 --> 00:49:46,720 Velvety. Um, but the icing, it's a bit thick, 951 00:49:46,720 --> 00:49:49,480 so it's made everything a bit too sweet. 952 00:49:49,480 --> 00:49:51,200 Navarone, you're next. 953 00:49:51,200 --> 00:49:53,520 A lot of pressure at the moment. 954 00:49:53,520 --> 00:49:55,200 Everyone is gunning for an apron 955 00:49:55,200 --> 00:49:57,760 and all of them are such amazing cooks. 956 00:49:57,760 --> 00:50:01,000 NAVARONE: My dish is my very good duck noodle. 957 00:50:01,000 --> 00:50:03,480 SOFIA: Um, the duck, it's a little bit under. 958 00:50:03,480 --> 00:50:05,920 I would have just liked it a tiny bit more. 959 00:50:05,920 --> 00:50:08,840 But one little mistake could mean the difference 960 00:50:08,840 --> 00:50:10,560 between getting an apron and not. 961 00:50:11,680 --> 00:50:13,320 LEQAA: It's a Yemeni feast. 962 00:50:13,320 --> 00:50:16,000 ANDY: I loved every single dish. 963 00:50:16,000 --> 00:50:18,680 I would just say a little bit of seasoning. 964 00:50:18,680 --> 00:50:20,720 That's what turns like a home cook into, 965 00:50:20,720 --> 00:50:23,280 like an extremely bloody good cook. 966 00:50:23,280 --> 00:50:28,000 This is a beef Wellington with salted duck egg beurre blanc. 967 00:50:28,000 --> 00:50:29,760 Andrew, there's no denying that 968 00:50:29,760 --> 00:50:32,520 that is a sexy cross section of food. 969 00:50:32,520 --> 00:50:34,160 Um, I think to make this 970 00:50:34,160 --> 00:50:36,840 a genuinely successful fusion dish, 971 00:50:36,840 --> 00:50:40,960 you could have punched even harder with the salted duck egg. 972 00:50:40,960 --> 00:50:42,040 Mena! 973 00:50:42,040 --> 00:50:45,240 VINNIE: Watching everyone's dish get tasted, I'm thinking, 974 00:50:45,240 --> 00:50:47,360 "Have I done enough?" 975 00:50:47,360 --> 00:50:50,480 MENA: I've made for you a kare-kare tortellini. 976 00:50:50,480 --> 00:50:53,000 So Filippino meets Italian in a dish. 977 00:50:53,000 --> 00:50:56,760 ANDY: Felt like you just tried to put everything on that dish. 978 00:50:56,760 --> 00:50:59,280 You know? Just pull it back a little bit. 979 00:51:01,080 --> 00:51:02,960 Next up, it is Vinnie. 980 00:51:02,960 --> 00:51:04,840 Yeah, Vinnie! 981 00:51:10,320 --> 00:51:13,040 The judges are nitpicking little mistakes 982 00:51:13,040 --> 00:51:15,320 and definitely doubting myself. 983 00:51:20,920 --> 00:51:23,320 They weren't even sold on my sandwich idea to begin with. 984 00:51:34,240 --> 00:51:36,720 ANDY: Talk us through this bad boy. What's going on? 985 00:51:36,720 --> 00:51:38,600 VINNIE: So it's a ciabatta bread. 986 00:51:40,000 --> 00:51:42,320 It's got a roast porchetta in there. 987 00:51:42,320 --> 00:51:43,840 There's a chilli mayo, 988 00:51:43,840 --> 00:51:45,520 handmade bocconcini 989 00:51:45,520 --> 00:51:49,400 and also a fennel, apple and radicchio salad. 990 00:51:49,400 --> 00:51:54,040 Do you think it's a risk to make a sandwich to get a white apron? 991 00:51:55,200 --> 00:51:56,560 A little bit. 992 00:51:59,320 --> 00:52:01,960 I hope that you can taste each individual part 993 00:52:01,960 --> 00:52:04,520 and see the love and effort that I've put into it. 994 00:52:04,520 --> 00:52:06,160 OK. I'm ready. Yeah. 995 00:52:40,320 --> 00:52:43,640 I think you've achieved everything you set out to do. 996 00:52:43,640 --> 00:52:47,880 And...and it's just so delicious. 997 00:52:47,880 --> 00:52:50,400 You should be really proud of that plate of food. 998 00:52:50,400 --> 00:52:51,760 Thank you. 999 00:52:54,480 --> 00:52:57,920 Thank you for being just entirely true to yourself 1000 00:52:57,920 --> 00:53:01,520 and your dream. I absolutely tasted all the love. 1001 00:53:02,760 --> 00:53:05,080 That was a wild time. It wasn't just a sandwich. 1002 00:53:05,080 --> 00:53:08,840 It was a bakery, a roast shop, a cheese maker, 1003 00:53:08,840 --> 00:53:11,320 condiments, absolutely everything. 1004 00:53:11,320 --> 00:53:13,400 I think you've done a really great job. 1005 00:53:13,400 --> 00:53:14,520 You're in the right place. 1006 00:53:15,920 --> 00:53:20,840 You know, you are incredible. Rustic sourdough ciabatta. 1007 00:53:20,840 --> 00:53:23,360 I've never had one like this ever before. 1008 00:53:25,040 --> 00:53:27,040 In 90 minutes, from scratch. 1009 00:53:27,040 --> 00:53:30,280 Everything is absolutely impeccable. 1010 00:53:30,280 --> 00:53:31,880 And that is big. 1011 00:53:31,880 --> 00:53:33,520 Thank you, thank you. 1012 00:53:36,040 --> 00:53:40,440 Well, Vinnie - brave, that was very, very brave. 1013 00:53:42,560 --> 00:53:45,760 In fact, I'd go as far to call that crazy. 1014 00:53:47,640 --> 00:53:49,880 Crazy that you put 1015 00:53:49,880 --> 00:53:52,480 your spot in the competition 1016 00:53:52,480 --> 00:53:53,920 in the hands of a sandwich. 1017 00:53:55,840 --> 00:53:58,800 You just don't see that in the MasterChef kitchen. 1018 00:53:58,800 --> 00:54:03,200 You definitely don't see it in your first challenge 1019 00:54:03,200 --> 00:54:04,480 to get a white apron. 1020 00:54:06,040 --> 00:54:08,360 But you know what the craziest thing is? 1021 00:54:08,360 --> 00:54:10,480 That sandwich... 1022 00:54:17,200 --> 00:54:18,880 ..is gonna earn you an apron. 1023 00:54:33,480 --> 00:54:36,360 I literally feel like I've just jumped out of an aeroplane. 1024 00:54:40,960 --> 00:54:43,200 There's so much more to me than just sandwiches 1025 00:54:43,200 --> 00:54:46,200 and I can't wait to show everyone 1026 00:54:46,200 --> 00:54:49,000 my creativity and my inventiveness. 1027 00:54:50,920 --> 00:54:53,760 And I'll make sure to do everyone proud. 1028 00:54:57,880 --> 00:55:01,440 Well, the quality and calibre of cooking in these auditions 1029 00:55:01,440 --> 00:55:02,960 has been sensational. 1030 00:55:04,000 --> 00:55:06,680 Three of you have already received a white apron... 1031 00:55:08,600 --> 00:55:12,120 ..which means there are only seven left. 1032 00:55:15,880 --> 00:55:18,600 If we call your name out, please step forward 1033 00:55:18,600 --> 00:55:19,920 and claim your apron. 1034 00:55:23,640 --> 00:55:25,480 Hannah. 1035 00:55:33,440 --> 00:55:34,880 Kanika! 1036 00:55:42,760 --> 00:55:44,480 (SQUEALS) 1037 00:55:46,640 --> 00:55:47,920 Yes! 1038 00:55:50,160 --> 00:55:51,360 Alyona. 1039 00:55:59,480 --> 00:56:00,760 Miin. 1040 00:56:07,680 --> 00:56:09,480 Bella. 1041 00:56:15,960 --> 00:56:17,440 Belinda! 1042 00:56:30,080 --> 00:56:32,560 Only one apron left. 1043 00:56:36,000 --> 00:56:39,720 Come on over and put on one of those... 1044 00:56:43,720 --> 00:56:44,880 ..Dot! 1045 00:56:57,760 --> 00:56:59,760 PETRO: Yeah, I am a little bit disappointed 1046 00:56:59,760 --> 00:57:01,800 that I wasn't able to get an apron today. 1047 00:57:01,800 --> 00:57:04,440 I know that I'm gonna have to come back tomorrow 1048 00:57:04,440 --> 00:57:05,880 and give it my all. 1049 00:57:08,520 --> 00:57:10,640 To everyone who's not won an apron, 1050 00:57:10,640 --> 00:57:15,200 we are so excited to see you all cook again tomorrow. 1051 00:57:15,200 --> 00:57:18,560 Remember, that dream is still alive. 1052 00:57:18,560 --> 00:57:20,840 Goodnight. See you later. 1053 00:57:22,800 --> 00:57:24,560 MENA: Tomorrow, I'm going to fight. 1054 00:57:24,560 --> 00:57:28,200 And I'm going to get something spectacular on that plate. 1055 00:57:29,240 --> 00:57:31,120 ANNOUNCER: Tomorrow night... 1056 00:57:35,240 --> 00:57:37,160 ..it's an epic battle... 1057 00:57:37,160 --> 00:57:38,840 Argh! It's my final chance. 1058 00:57:38,840 --> 00:57:40,400 I'm going to give it my absolute all. 1059 00:57:40,400 --> 00:57:43,520 ..for the final four white aprons. 1060 00:57:43,520 --> 00:57:46,680 LEQAA: I am fighting for my dream. 1061 00:57:46,680 --> 00:57:49,560 It feels like fighting for my life. 1062 00:57:49,560 --> 00:57:52,960 These 20 incredible home cooks... 1063 00:57:52,960 --> 00:57:54,520 Oh, hell, yeah! 1064 00:57:54,520 --> 00:57:56,440 ..will stop at nothing... 1065 00:57:56,440 --> 00:57:58,680 To get an apron, I'm actually gonna have to fly 1066 00:57:58,680 --> 00:57:59,960 pretty close to the sun. 1067 00:57:59,960 --> 00:58:02,040 ..to bring a show-stopping... 1068 00:58:02,040 --> 00:58:03,680 It's gonna be iconic. 1069 00:58:03,680 --> 00:58:05,080 ..jaw-dropping... 1070 00:58:06,200 --> 00:58:08,200 ..life-changing dish. 1071 00:58:09,720 --> 00:58:11,360 I've made a big promise, 1072 00:58:11,360 --> 00:58:13,320 so I really hope I can deliver. 1073 00:58:16,160 --> 00:58:19,080 Captions by Red Bee Media