1 00:00:14,360 --> 00:00:16,000 (GASPS) 2 00:00:16,000 --> 00:00:17,520 Here they come. 3 00:00:17,520 --> 00:00:21,120 (CHEERING) 4 00:00:22,520 --> 00:00:23,800 Welcome back! 5 00:00:28,320 --> 00:00:31,120 I want to be on the gantry so much. 6 00:00:31,120 --> 00:00:32,280 Let's go. 7 00:00:32,280 --> 00:00:35,880 But there's 20 of us cooking and only four aprons up for grabs. 8 00:00:35,880 --> 00:00:39,080 So pretty crazy odds. Like, no pressure. 9 00:00:40,920 --> 00:00:43,720 But there is definitely fire inside me 10 00:00:43,720 --> 00:00:45,920 to join MasterChef 2026. 11 00:00:47,760 --> 00:00:49,880 Everyone's got their game face on. 12 00:00:49,880 --> 00:00:51,360 (LAUGHTER) 13 00:00:51,360 --> 00:00:53,040 I'm feeling it. It's great. 14 00:00:54,200 --> 00:00:57,040 This is your last chance to win a white apron... 15 00:00:58,800 --> 00:01:02,280 ..and secure your path to becoming 16 00:01:02,280 --> 00:01:04,720 a new superstar of food. 17 00:01:06,840 --> 00:01:08,800 We've already given away 20 aprons. 18 00:01:10,640 --> 00:01:14,640 Which means we only have four spots left in the competition. 19 00:01:17,200 --> 00:01:24,440 OK, guys, you are some of the best home cooks in Australia. 20 00:01:26,280 --> 00:01:29,240 You're not here by accident. You deserve it. 21 00:01:29,240 --> 00:01:32,360 So far, you got yourself a good warm-up. 22 00:01:34,680 --> 00:01:37,280 Just make sure you just focus, 23 00:01:37,280 --> 00:01:40,160 and I believe every one of you 24 00:01:40,160 --> 00:01:43,240 is capable to earn a white apron. 25 00:01:46,720 --> 00:01:48,640 ANDY: For today's challenge, 26 00:01:48,640 --> 00:01:51,400 you need to cook a dish that is so good... 27 00:01:52,960 --> 00:01:55,160 ..it stops us in our tracks. 28 00:01:55,160 --> 00:01:57,240 Oh. Wow. 29 00:01:58,560 --> 00:01:59,680 Yeah. 30 00:02:01,200 --> 00:02:02,960 We want you to cook us... 31 00:02:04,720 --> 00:02:06,720 ..a show-stopper dish. 32 00:02:12,200 --> 00:02:15,480 My favourite part of the night is when the dessert comes out 33 00:02:15,480 --> 00:02:18,960 and it's just this wow moment, this show-stopper moment. 34 00:02:18,960 --> 00:02:22,800 So, I think that's what I'm gonna try and do today. 35 00:02:22,800 --> 00:02:28,040 We are giving you 90 minutes and an open pantry. 36 00:02:28,040 --> 00:02:30,400 You can cook anything you want. 37 00:02:30,400 --> 00:02:31,600 Sweet... 38 00:02:32,880 --> 00:02:34,920 ..savoury. 39 00:02:34,920 --> 00:02:38,200 Just make sure it blows our minds. 40 00:02:41,880 --> 00:02:45,520 Luke, you got so close. 41 00:02:45,520 --> 00:02:47,160 What's the plan? 42 00:02:48,560 --> 00:02:50,320 That's for me to know and you to find out. 43 00:02:50,320 --> 00:02:54,760 (ALL LAUGH AND CHEER) 44 00:02:54,760 --> 00:02:56,640 Well, Luke, you talk big game, 45 00:02:56,640 --> 00:02:58,320 so now my expectations are up here. 46 00:02:58,320 --> 00:03:00,680 (ALL LAUGH) 47 00:03:03,720 --> 00:03:08,760 Guys, this could be the dish that changes everything. 48 00:03:10,280 --> 00:03:14,680 Your dish must be a show stopper. 49 00:03:15,680 --> 00:03:17,360 Good luck. 50 00:03:17,360 --> 00:03:18,600 You've got 90 minutes... 51 00:03:20,040 --> 00:03:22,360 ..and your time starts... 52 00:03:24,040 --> 00:03:25,840 ..now! ANDY: Come on! 53 00:03:25,840 --> 00:03:29,160 (ALL CHEER AND SHOUT) 54 00:03:29,160 --> 00:03:31,720 Sorry. Lemons. Lemons. 55 00:03:31,720 --> 00:03:34,680 Alright, let's be quick, guys. Only four aprons. 56 00:03:34,680 --> 00:03:36,240 They look amazing, these prawns. 57 00:03:36,240 --> 00:03:38,800 Redemption seafood, I like it. Yeah. 58 00:03:38,800 --> 00:03:40,800 You need to reach something, or... 59 00:03:40,800 --> 00:03:42,640 Yes. Watch out. 60 00:03:42,640 --> 00:03:45,840 (ONLOOKERS CHEER) 61 00:03:45,840 --> 00:03:47,520 Vamos! Vamos! 62 00:03:47,520 --> 00:03:49,160 Thank you, all! 63 00:03:49,160 --> 00:03:51,840 (ONLOOKERS CHEER) 64 00:03:51,840 --> 00:03:54,560 (ALARM BEEPS) 65 00:03:54,560 --> 00:03:57,240 Someone is beeping. I think it's me. 66 00:03:57,240 --> 00:04:00,720 Oh! It sounds like you're about to, um, explode. 67 00:04:00,720 --> 00:04:01,880 (BOTH LAUGH) 68 00:04:03,880 --> 00:04:06,880 I'm making a blue spirulina and coconut parfait. 69 00:04:06,880 --> 00:04:09,640 It's supposed to look like this lake that I visited in Canada. 70 00:04:09,640 --> 00:04:11,080 So, it's gonna be blue 71 00:04:11,080 --> 00:04:13,480 and then have some matcha moss for, like, the forest, 72 00:04:13,480 --> 00:04:14,880 a little bit of chocolate twigs. 73 00:04:14,880 --> 00:04:16,960 So, it's going to be iconic. 74 00:04:16,960 --> 00:04:19,520 This is Tim's baked raspberry cheesecake. 75 00:04:19,520 --> 00:04:22,360 It's the first dish I ever made, when I revealed it to a table 76 00:04:22,360 --> 00:04:23,560 full of my family, 77 00:04:23,560 --> 00:04:25,280 they just went, "Who bought the cake?" 78 00:04:25,280 --> 00:04:29,520 I was like, "I made it," and the whole table went, "Really?" 79 00:04:29,520 --> 00:04:32,440 So, hoping the judges feel the same. 80 00:04:32,440 --> 00:04:33,680 Yum. 81 00:04:33,680 --> 00:04:34,840 Come on, Jeff! 82 00:04:34,840 --> 00:04:35,960 Great microplaning. 83 00:04:35,960 --> 00:04:37,600 It's just a mini micro. 84 00:04:37,600 --> 00:04:38,920 (ALL LAUGH) 85 00:04:38,920 --> 00:04:41,920 It's my final chance. I'm gonna give it my absolute all. 86 00:04:41,920 --> 00:04:44,880 I'm making a perfect little lemon meringue tart. 87 00:04:44,880 --> 00:04:46,520 You, like, eat it and you're like, "That's yum." 88 00:04:46,520 --> 00:04:48,360 And then it goes whoop 89 00:04:48,360 --> 00:04:50,400 and sings to you. 90 00:04:50,400 --> 00:04:52,760 So, it should be a fun little joy bomb. 91 00:04:52,760 --> 00:04:54,760 Oh, my goodness. 92 00:04:54,760 --> 00:04:56,720 Ice-cream machine behind you! 93 00:04:58,280 --> 00:04:59,320 Oh! 94 00:04:59,320 --> 00:05:01,360 I'm feeling very pumped. 95 00:05:01,360 --> 00:05:04,480 Ready to rock it, ready to roll it. 96 00:05:04,480 --> 00:05:06,560 The dish, it's called areeka, 97 00:05:06,560 --> 00:05:09,720 and it's a Yemeni traditional dessert. 98 00:05:11,480 --> 00:05:13,960 I've cooked it to my friends back in Kalgoorlie, 99 00:05:13,960 --> 00:05:15,120 and they love it. 100 00:05:16,800 --> 00:05:20,920 My job is very challenging, very adventurous. 101 00:05:20,920 --> 00:05:23,960 Needs a very thick skin. 102 00:05:23,960 --> 00:05:26,600 I work in the mines in Western Australia. 103 00:05:28,040 --> 00:05:32,440 When I got the job underground, I was driving 50-ton trucks. 104 00:05:33,880 --> 00:05:37,280 I only learned to drive a car four years before that, 105 00:05:37,280 --> 00:05:39,040 and then I was driving 106 00:05:39,040 --> 00:05:42,360 the biggest trucks I've ever seen in my life. 107 00:05:42,360 --> 00:05:45,320 Being such a little girl from a different culture, 108 00:05:45,320 --> 00:05:48,360 I wasn't taken very seriously at the start. 109 00:05:48,360 --> 00:05:51,080 But I am always a go-getter, 110 00:05:51,080 --> 00:05:54,400 and I love to prove to myself that I can do anything. 111 00:05:56,000 --> 00:05:58,680 I was born in Yemen in the '80s... 112 00:06:00,480 --> 00:06:02,240 ..and I would throw feasts. 113 00:06:04,840 --> 00:06:07,560 I would make multiple savouries and dessert. 114 00:06:10,200 --> 00:06:14,440 And now my food dream is to have my own Yemeni products 115 00:06:14,440 --> 00:06:18,280 in the supermarkets for generations to come. 116 00:06:18,280 --> 00:06:20,000 I want to be there forever. 117 00:06:21,000 --> 00:06:22,800 Leqaa. Hi! 118 00:06:22,800 --> 00:06:24,960 So, tell us what you're making today. 119 00:06:24,960 --> 00:06:28,520 I'm making you a traditional dessert... 120 00:06:28,520 --> 00:06:30,200 Yemeni dessert. ..with a modern twist. 121 00:06:30,200 --> 00:06:31,600 It's areeka. 122 00:06:31,600 --> 00:06:34,800 It is flatbread that I would mix into the dates, 123 00:06:34,800 --> 00:06:38,240 layer it with mascarpone cheese, cheddar cheese, 124 00:06:38,240 --> 00:06:43,400 with a honeycomb tuile, and a cardamom and date ice-cream. 125 00:06:43,400 --> 00:06:44,400 Ice-cream, too? 126 00:06:44,400 --> 00:06:45,400 Wow. Yes. 127 00:06:45,400 --> 00:06:46,800 I love that you're being yourself. 128 00:06:46,800 --> 00:06:48,080 'Cause that's really important. Yes. 129 00:06:48,080 --> 00:06:50,000 Especially for today. Good luck. 130 00:06:50,000 --> 00:06:51,680 Thank you very much. Yeah, good luck, honestly. 131 00:06:51,680 --> 00:06:53,120 Thank you. All the best. 132 00:06:54,240 --> 00:06:56,320 This dish has a lot of elements. 133 00:06:56,320 --> 00:06:58,000 (SIGHS NOISILY) What else? 134 00:06:58,000 --> 00:07:01,320 But I am confident. I can do it. 135 00:07:02,480 --> 00:07:03,480 Vanilla. 136 00:07:03,480 --> 00:07:06,160 My little legs as well can work hard. 137 00:07:10,120 --> 00:07:12,160 Oh, Petro chopping. Look at him go. 138 00:07:12,160 --> 00:07:13,280 Like, so fast. 139 00:07:15,440 --> 00:07:18,200 I was absolutely gutted yesterday. 140 00:07:19,320 --> 00:07:20,720 I burnt my fish. 141 00:07:22,120 --> 00:07:25,200 I can't believe I ruined my chance 142 00:07:25,200 --> 00:07:27,840 on something that I cook every single week. 143 00:07:29,080 --> 00:07:33,400 So, I'm so determined to redeem myself here. 144 00:07:33,400 --> 00:07:37,320 Come on, Petro, work those guns! Work those guns, man! 145 00:07:37,320 --> 00:07:39,760 I'm gonna be walking out of this kitchen today 146 00:07:39,760 --> 00:07:40,840 with a white apron. 147 00:07:42,760 --> 00:07:46,240 I'm making a prawn bisque fettuccine. 148 00:07:46,240 --> 00:07:49,600 I'm gonna throw the kitchen sink at this one. 149 00:07:49,600 --> 00:07:52,840 Technique, flavour, you name it, this dish has it. 150 00:07:52,840 --> 00:07:56,440 I need to make sure the bisque is nice and punchy. 151 00:07:56,440 --> 00:07:58,760 I'll definitely keep that prawn bisque reducing 152 00:07:58,760 --> 00:07:59,760 for the whole cook. 153 00:07:59,760 --> 00:08:02,360 Oh, God, that smells so good. 154 00:08:02,360 --> 00:08:04,600 It needs plenty of time to develop that richness 155 00:08:04,600 --> 00:08:06,440 and umami flavour. 156 00:08:06,440 --> 00:08:07,640 Yes, Petro! 157 00:08:07,640 --> 00:08:10,800 The prawns are citrusy, so I'm going to contrast that 158 00:08:10,800 --> 00:08:13,240 with the creaminess of the bisque. 159 00:08:13,240 --> 00:08:15,120 Cherry tomatoes are there for a bit of sweetness 160 00:08:15,120 --> 00:08:17,000 and an extra level of acidity. 161 00:08:17,000 --> 00:08:18,000 It's alright. 162 00:08:18,000 --> 00:08:19,640 And the tarragon oil is gonna 163 00:08:19,640 --> 00:08:21,760 add a bit of earthiness and complexity. 164 00:08:21,760 --> 00:08:24,160 He's just, like, he's on it. He's on it today. 165 00:08:24,160 --> 00:08:25,960 That'll make a good oil. 166 00:08:25,960 --> 00:08:28,040 Pasta's there for texture. 167 00:08:28,040 --> 00:08:30,520 We're gonna get the job done today, hopefully. 168 00:08:30,520 --> 00:08:33,640 I feel like this is my best shot to show the judges what I can do 169 00:08:33,640 --> 00:08:35,960 and win one of those four aprons. 170 00:08:37,280 --> 00:08:39,120 ANDY: Petro. Hello. How's it going? 171 00:08:39,120 --> 00:08:41,520 Have you dusted off yesterday? 172 00:08:41,520 --> 00:08:42,960 Yes. Yeah? 173 00:08:42,960 --> 00:08:44,960 I notice there's no charcoal on the bench today. 174 00:08:44,960 --> 00:08:47,120 No, although I was kind of, to be honest, 175 00:08:47,120 --> 00:08:50,040 tempted to whip it back out and have another go. 176 00:08:50,040 --> 00:08:52,120 Maybe save that for hopefully if you get a white apron. 177 00:08:52,120 --> 00:08:54,320 Yeah, let's hope so. Good luck, brother. 178 00:08:54,320 --> 00:08:56,600 Thank you. Petro! Petro! 179 00:08:59,560 --> 00:09:03,720 Time is flying! You only have one hour to go! 180 00:09:03,720 --> 00:09:07,400 (ALL CHEER AND SHOUT ENCOURAGEMENT) 181 00:09:07,400 --> 00:09:08,400 Ami. 182 00:09:08,400 --> 00:09:10,600 I am making a burnt butter chicken today. 183 00:09:10,600 --> 00:09:12,160 Ooh! Fabulous. 184 00:09:12,160 --> 00:09:13,760 This dish is a show stopper 185 00:09:13,760 --> 00:09:16,000 because I don't think I've come across a burnt butter chicken 186 00:09:16,000 --> 00:09:17,120 anywhere before. 187 00:09:17,120 --> 00:09:19,600 So, winning that apron would be the biggest sign in the world 188 00:09:19,600 --> 00:09:21,800 that I need to pursue my dreams and make this a reality. 189 00:09:21,800 --> 00:09:24,080 I love it. Blow us away with it. Absolutely. 190 00:09:24,080 --> 00:09:27,800 Whoo! Khinkali! Let's go! 191 00:09:27,800 --> 00:09:29,920 Navarone, you are moving, my friend. 192 00:09:29,920 --> 00:09:31,840 Thank you. I better get a wiggle on. 193 00:09:31,840 --> 00:09:34,240 I'm making for you today some Georgian soup dumplings. 194 00:09:34,240 --> 00:09:35,880 They've got a little tail on them. 195 00:09:35,880 --> 00:09:37,720 You pick 'em up and then suck all the soup out 196 00:09:37,720 --> 00:09:39,040 and chow down on the lamb. 197 00:09:39,040 --> 00:09:40,960 Wow! I want that. Yes! 198 00:09:40,960 --> 00:09:43,360 I really am motoring, so... Yeah, you are going hard. 199 00:09:43,360 --> 00:09:44,920 Yeah, I really want to impress today. 200 00:09:44,920 --> 00:09:46,240 It would mean a lot to me to get an apron. 201 00:09:46,240 --> 00:09:47,360 This could be the one. Let's go. 202 00:09:47,360 --> 00:09:48,960 I hope so, guys. Thank you. 203 00:09:48,960 --> 00:09:50,240 Good work, Shweta. 204 00:09:50,240 --> 00:09:52,240 This is Malvani fish fry. 205 00:09:52,240 --> 00:09:54,760 JEAN-CHRISTOPHE: Wow, the colours are amazing. 206 00:09:54,760 --> 00:09:56,360 How long are you planning to cook this for? 207 00:09:56,360 --> 00:09:58,160 Seven minutes in ha... Oh, you know. 208 00:09:58,160 --> 00:10:00,040 I can see you've got the eyes there. Well done. 209 00:10:01,360 --> 00:10:03,040 Has it got enough lavender, that's the question. 210 00:10:03,040 --> 00:10:05,640 Does it have enough lavender? Does it have enough? 211 00:10:14,720 --> 00:10:16,200 Needs more. 212 00:10:17,800 --> 00:10:19,160 I want that apron so much. 213 00:10:19,160 --> 00:10:20,960 It would mean everything to me. 214 00:10:20,960 --> 00:10:23,040 To prove to the judges, to everyone here, 215 00:10:23,040 --> 00:10:24,960 to everyone at home, that just because I'm young 216 00:10:24,960 --> 00:10:26,480 doesn't mean I don't know what I'm doing. 217 00:10:26,480 --> 00:10:28,040 But I'm actually a good cook. 218 00:10:30,560 --> 00:10:32,400 I was devastated when I didn't get an apron. 219 00:10:33,560 --> 00:10:35,400 It's so hot. 220 00:10:35,400 --> 00:10:38,080 So, today I'm just absolutely cowboying it. 221 00:10:40,000 --> 00:10:42,600 I'm doing something that's a little bit audacious. 222 00:10:43,600 --> 00:10:45,160 Like me. 223 00:10:45,160 --> 00:10:47,800 POH: Luke! How are you, Luke? 224 00:10:47,800 --> 00:10:50,000 Good. What are you making today? 225 00:10:50,000 --> 00:10:54,400 Look, this time I will tell you. Uh, I'm making a bombe Alaska. 226 00:10:55,960 --> 00:10:57,880 I'm doing a burnt honey ice-cream. 227 00:10:59,320 --> 00:11:00,880 A lavender ice-cream. 228 00:11:00,880 --> 00:11:02,480 An Italian meringue. 229 00:11:02,480 --> 00:11:04,200 A Genoise sponge. 230 00:11:05,360 --> 00:11:07,280 Oh, this is a lot now. 231 00:11:07,280 --> 00:11:08,440 You are going for it. 232 00:11:08,440 --> 00:11:11,000 I am going for it. That's spot-on. 233 00:11:11,000 --> 00:11:15,280 Do you understand what you are trying to do right now? 234 00:11:15,280 --> 00:11:17,680 This dish is notorious in this kitchen. 235 00:11:17,680 --> 00:11:18,680 It is indeed. 236 00:11:18,680 --> 00:11:21,520 I have seen so many people be brought under, 237 00:11:21,520 --> 00:11:23,480 and I'm talking pro cooks. 238 00:11:23,480 --> 00:11:25,240 Yeah. 239 00:11:25,240 --> 00:11:27,040 Have you done it in this time frame before? 240 00:11:27,040 --> 00:11:28,240 No, never, I reckon... Never? 241 00:11:28,240 --> 00:11:30,000 The only time I've ever done it was, like, overnight, 242 00:11:30,000 --> 00:11:31,440 maybe three days to do all the ice-cream. 243 00:11:31,440 --> 00:11:33,960 So, you're kind of just crossing your fingers a little bit? 244 00:11:33,960 --> 00:11:34,960 Yeah. A lot. 245 00:11:34,960 --> 00:11:36,680 You've got your sponge in, yeah? 246 00:11:36,680 --> 00:11:38,320 Your sponge is done already? 247 00:11:38,320 --> 00:11:39,640 No, it is not. 248 00:11:41,880 --> 00:11:43,600 Yeah. And that Italian meringue, 249 00:11:43,600 --> 00:11:46,120 that needs about 30 minutes to whip, right? 250 00:11:46,120 --> 00:11:47,120 Yeah. 251 00:11:47,120 --> 00:11:49,800 So, you need to be doing a lot right now. 252 00:11:49,800 --> 00:11:51,760 You don't wanna bomb out on a bombe Alaska. 253 00:11:51,760 --> 00:11:52,760 Yeah. Good luck. 254 00:11:52,760 --> 00:11:53,760 Thank you. 255 00:11:55,400 --> 00:11:56,760 It's gonna be tight. 256 00:11:56,760 --> 00:11:59,560 There's no way he's gonna be able to do it. That is insane. 257 00:12:14,160 --> 00:12:16,560 Oh, my! I need a miracle. 258 00:12:16,560 --> 00:12:18,040 I need a miracle. 259 00:12:19,080 --> 00:12:20,680 It's gonna be tight. 260 00:12:20,680 --> 00:12:22,480 Trying to do a bombe Alaska in 90 minutes 261 00:12:22,480 --> 00:12:24,280 is a ginormous task. 262 00:12:24,280 --> 00:12:27,400 And Poh was kind of astonished, but not exactly in a good way. 263 00:12:27,400 --> 00:12:29,040 Goodness gracious me. 264 00:12:31,400 --> 00:12:33,560 But if I can pull this dish together, 265 00:12:33,560 --> 00:12:36,880 this white apron, I've got a fingertip on it already. 266 00:12:38,000 --> 00:12:39,880 You got this. You've got it. 267 00:12:39,880 --> 00:12:41,600 I need to go 100% all-out. 268 00:12:41,600 --> 00:12:44,040 Oh, my God, I'm so stressed for him. 269 00:12:44,040 --> 00:12:45,760 So, I've decided I just need to keep going. 270 00:12:48,320 --> 00:12:50,920 I've got the burnt honey creme anglaise churning. 271 00:12:50,920 --> 00:12:52,000 Nice, Lukey. 272 00:12:52,000 --> 00:12:53,320 I've got the lavender ice-cream on. 273 00:12:53,320 --> 00:12:55,600 Yeah, Lukey! Come on! Come on! 274 00:12:55,600 --> 00:12:57,400 In my mind, when I pair the two together, 275 00:12:57,400 --> 00:12:59,520 it should taste really good. 276 00:12:59,520 --> 00:13:01,640 Focus on your other elements for now! 277 00:13:01,640 --> 00:13:03,240 Can't take the foot off the gas. 278 00:13:03,240 --> 00:13:06,080 JEAN-CHRISTOPHE: You're doing great. Well done. 279 00:13:06,080 --> 00:13:08,240 I need to make sure I get that sponge in the oven, 280 00:13:08,240 --> 00:13:11,360 out of the oven, in the freezer and on the plate, 281 00:13:11,360 --> 00:13:13,720 all in less than 50 minutes. 282 00:13:13,720 --> 00:13:14,960 Pray. Just pray, man. Just pray. 283 00:13:14,960 --> 00:13:16,000 Come on. He's insane. 284 00:13:16,000 --> 00:13:17,200 How old is he? 19. 285 00:13:17,200 --> 00:13:19,160 19 or something? Crazy. 286 00:13:19,160 --> 00:13:23,280 Halfway point! We gotta stay focused! 45 minutes to go! 287 00:13:23,280 --> 00:13:26,440 (ALL CHEER) 288 00:13:26,440 --> 00:13:28,440 Keep pushing! Keep pushing! 289 00:13:28,440 --> 00:13:30,640 Oh, Tim, looking delicious. 290 00:13:31,880 --> 00:13:33,240 POH: Hi, Andrew. Hello. How are you guys? 291 00:13:33,240 --> 00:13:35,120 How are you? I'm under the hump. 292 00:13:35,120 --> 00:13:36,120 Yeah. 293 00:13:36,120 --> 00:13:39,720 I am making sesame nori soba noodles with pork. 294 00:13:39,720 --> 00:13:42,120 Sear a little bit more, get that uber crisp on the pan, 295 00:13:42,120 --> 00:13:43,440 and then put it on the hibachi 296 00:13:43,440 --> 00:13:45,560 with kombu butter morel on the side. 297 00:13:45,560 --> 00:13:47,280 You've got a lot going on. I know, right? 298 00:13:47,280 --> 00:13:49,000 I'm praying for you, buddy. Thank you so much. 299 00:13:49,000 --> 00:13:50,000 Yeah, good luck. 300 00:13:52,040 --> 00:13:53,720 Oh, nothing like trying to cut a fillet of fish 301 00:13:53,720 --> 00:13:55,080 while Andy's watching you. 302 00:13:55,080 --> 00:13:56,800 You do it good. 303 00:13:56,800 --> 00:13:58,560 (LAUGHS) Thanks. 304 00:13:59,720 --> 00:14:02,920 I am making a Cantonese steamed barramundi 305 00:14:02,920 --> 00:14:06,000 with a charred ginger soy broth. 306 00:14:06,000 --> 00:14:07,640 Looking good, Brittany. 307 00:14:07,640 --> 00:14:09,800 If I can give the judges a little bit of a taste of 308 00:14:09,800 --> 00:14:13,320 how I cook, then hopefully I get an apron. 309 00:14:13,320 --> 00:14:15,800 Gonna crank the temp. Crank it. 310 00:14:15,800 --> 00:14:17,040 Awesome. Keep going. 311 00:14:17,040 --> 00:14:18,040 Hi. 312 00:14:18,040 --> 00:14:20,760 I'm doing a white chocolate and olive oil pannacotta... 313 00:14:20,760 --> 00:14:21,760 Ooh! 314 00:14:21,760 --> 00:14:23,240 ..with madeira poached pears. 315 00:14:23,240 --> 00:14:24,280 Yum! 316 00:14:24,280 --> 00:14:25,280 I'm a mum of five. 317 00:14:25,280 --> 00:14:28,000 If I get an apron, I'll just be so proud of myself. 318 00:14:28,000 --> 00:14:29,400 I really want it. Good luck. 319 00:14:29,400 --> 00:14:31,440 We can't wait to try your food. Thank you. 320 00:14:31,440 --> 00:14:33,320 Jake, you're a monster! 321 00:14:33,320 --> 00:14:35,040 Let's go, King! Keep the energy up! 322 00:14:35,040 --> 00:14:36,280 See ya, Jake! Bye! 323 00:14:36,280 --> 00:14:37,280 I'm coming! 324 00:14:37,280 --> 00:14:39,840 He ran away as they wanted to chat to him. 325 00:14:39,840 --> 00:14:41,440 So, Jake, what are you cooking? 326 00:14:41,440 --> 00:14:43,920 Oh, well, today I'm gonna make, uh, 327 00:14:43,920 --> 00:14:45,560 looks like some fried chicken. 328 00:14:45,560 --> 00:14:46,760 (LAUGHS) 329 00:14:50,520 --> 00:14:52,200 Yeah, Grace. Good pace. 330 00:14:52,200 --> 00:14:54,840 God, that looks so light and fluffy. Yay! 331 00:14:54,840 --> 00:14:56,320 Looks so good, Grace. 332 00:14:56,320 --> 00:14:57,840 The girl can sponge. Yeah. 333 00:14:57,840 --> 00:14:59,160 Thanks, guys. 334 00:14:59,160 --> 00:15:02,360 My show-stopper dish today is a fig leaf sponge cake. 335 00:15:02,360 --> 00:15:05,040 Is one a backup, or is... No, they're both on the plate. 336 00:15:05,040 --> 00:15:06,520 Yeah, nice. No backups. 337 00:15:06,520 --> 00:15:08,320 It's a cake that I really, really love to cook 338 00:15:08,320 --> 00:15:10,720 for my catering work that I do. 339 00:15:10,720 --> 00:15:14,120 Like, I currently work in retail, but I also 340 00:15:14,120 --> 00:15:17,120 run a little catering company on the side, as a hobby. 341 00:15:18,520 --> 00:15:21,320 It is me and my best group of friends. 342 00:15:21,320 --> 00:15:22,640 Yes! 343 00:15:22,640 --> 00:15:27,880 And we just want to create, like, the best parties possible. 344 00:15:27,880 --> 00:15:29,560 Take it, take it. Go, go, go. 345 00:15:30,800 --> 00:15:32,400 It's just me that does all the cooking on my own. 346 00:15:34,120 --> 00:15:37,160 And I'm really just hoping MasterChef can help me take food 347 00:15:37,160 --> 00:15:40,640 and build the rest of my life. 348 00:15:40,640 --> 00:15:43,880 So, I really need to win a white apron today. 349 00:15:43,880 --> 00:15:45,720 Looks amazing, Grace. 350 00:15:45,720 --> 00:15:46,720 Beautiful. 351 00:15:48,960 --> 00:15:50,040 Go, Lucy! 352 00:15:52,400 --> 00:15:54,280 (LAUGHS) Thank you. 353 00:15:56,000 --> 00:15:57,280 I want the apron so much. 354 00:15:57,280 --> 00:15:59,120 I've got a taste for it and now I'm hungry, 355 00:15:59,120 --> 00:16:00,360 so ready to go. 356 00:16:00,360 --> 00:16:02,240 Perfect. 357 00:16:02,240 --> 00:16:05,160 I am making choux au craquelin 358 00:16:05,160 --> 00:16:08,240 with an Earl Grey creme pat, vanilla Chantilly, 359 00:16:08,240 --> 00:16:09,880 and raspberry compote. 360 00:16:09,880 --> 00:16:11,520 I'm gonna whack this down now. 361 00:16:11,520 --> 00:16:12,800 I'm feeling confident. 362 00:16:12,800 --> 00:16:16,760 I mean, I am my own boss, which is pretty good. 363 00:16:16,760 --> 00:16:19,320 My boss was pretty nice when I asked for time off to be here. 364 00:16:19,320 --> 00:16:21,400 (LAUGHS) 365 00:16:21,400 --> 00:16:25,760 I'm a website designer, but I also do content creation, 366 00:16:25,760 --> 00:16:28,000 just sharing my cooking. 367 00:16:28,000 --> 00:16:30,720 This is one I prepared earlier, 368 00:16:30,720 --> 00:16:32,640 except I need to cut it so it looks pretty. 369 00:16:32,640 --> 00:16:34,760 (LAUGHS) 370 00:16:34,760 --> 00:16:35,880 This is so good. 371 00:16:35,880 --> 00:16:38,880 I had a couple recipes that have got, like, 372 00:16:38,880 --> 00:16:41,240 around a million views, which is pretty cool. 373 00:16:41,240 --> 00:16:44,240 And I would love to continue growing that. 374 00:16:44,240 --> 00:16:45,480 Good morning. 375 00:16:45,480 --> 00:16:47,680 I've recently gotten into baking, 376 00:16:47,680 --> 00:16:50,320 so making my own starter. 377 00:16:50,320 --> 00:16:51,400 We've got some bread. 378 00:16:51,400 --> 00:16:53,120 If you have any questions about yeast, 379 00:16:53,120 --> 00:16:54,160 let me know, I'm your gal. 380 00:16:59,880 --> 00:17:02,760 So, right now things are travelling well. 381 00:17:02,760 --> 00:17:05,480 I'm working on my Earl Grey creme pat. 382 00:17:09,440 --> 00:17:12,120 Perfect. And the choux's looking really good. 383 00:17:12,120 --> 00:17:14,000 Whoo! Beautiful. 384 00:17:14,000 --> 00:17:15,560 Looks good, Lucy. 385 00:17:15,560 --> 00:17:18,800 The craquelin is perfectly formed. 386 00:17:18,800 --> 00:17:20,120 Yeah, I'm happy with them. 387 00:17:20,120 --> 00:17:22,880 So, I think the concept's gonna work. 388 00:17:22,880 --> 00:17:24,560 Wow. That's a big craquelin. 389 00:17:24,560 --> 00:17:28,600 But it is simple, so it really needs to be the perfect dish 390 00:17:28,600 --> 00:17:30,600 to win one of those white aprons. 391 00:17:30,600 --> 00:17:32,120 Yeah, Lucy! 392 00:17:33,400 --> 00:17:34,680 Uh... 393 00:17:36,120 --> 00:17:37,480 Potatoes. 394 00:17:37,480 --> 00:17:39,680 Ooh! Ooh. 395 00:17:42,320 --> 00:17:43,800 Cucumber, yeah! 396 00:17:46,440 --> 00:17:48,160 Vamos, Jonotan! 397 00:17:48,160 --> 00:17:50,120 Gracias. 398 00:17:50,120 --> 00:17:52,880 Today, I'm going to present a real show stopper. 399 00:17:52,880 --> 00:17:54,640 Pork, always good. 400 00:17:54,640 --> 00:17:57,000 I am making sopes de carnitas. 401 00:17:57,000 --> 00:17:58,600 Blue corn, white corn. 402 00:17:58,600 --> 00:18:01,040 Sopes are basically like tortillas, 403 00:18:01,040 --> 00:18:02,480 but smaller and thicker, 404 00:18:02,480 --> 00:18:04,440 and they have a little edge to support 405 00:18:04,440 --> 00:18:06,320 all the food that goes on top of them. 406 00:18:07,560 --> 00:18:10,840 (WOMAN SHOUTS ENCOURAGEMENT IN OWN LANGUAGE) 407 00:18:10,840 --> 00:18:13,480 Pork carnitas is basically pulled pork, 408 00:18:13,480 --> 00:18:15,800 and I'm going to make it with two different salsas. 409 00:18:15,800 --> 00:18:17,720 Both salsas have the tomatillos 410 00:18:17,720 --> 00:18:19,680 to give it that extra punch... 411 00:18:21,280 --> 00:18:24,280 ..and spiciness of all Mexican cook. 412 00:18:24,280 --> 00:18:25,840 Hola, Jonotan. Hola. 413 00:18:25,840 --> 00:18:26,840 Hola. How are you? 414 00:18:26,840 --> 00:18:29,000 I'm good. I am making sopes today. 415 00:18:29,000 --> 00:18:30,000 Amazing. 416 00:18:30,000 --> 00:18:32,600 Hopefully it's gonna be rich and colourful. 417 00:18:32,600 --> 00:18:35,040 I like colours, I think you might have got that. 418 00:18:35,040 --> 00:18:37,200 You like colour? I would have never have guessed that. 419 00:18:37,200 --> 00:18:39,240 Those sneakers say enough. So I just wanted to... 420 00:18:39,240 --> 00:18:42,520 (LAUGHS) ..show a little bit of my persona with my food. 421 00:18:42,520 --> 00:18:45,040 Now it's time to lock in. I'm excited, mate. 422 00:18:45,040 --> 00:18:47,200 Thank you. Thank you very much. Good luck. 423 00:18:47,200 --> 00:18:49,080 Come on, Jonotan! Come on! 424 00:18:49,080 --> 00:18:50,800 Thanks. Where was I? 425 00:18:50,800 --> 00:18:52,960 Yes, I know what I need. 426 00:18:55,520 --> 00:18:57,400 SOFIA: Keep your eyes on the prize! 427 00:18:58,520 --> 00:19:00,720 You've only got 30 minutes to go! 428 00:19:00,720 --> 00:19:03,760 (ALL CHEER AND SHOUT ENCOURAGEMENT) 429 00:19:03,760 --> 00:19:05,800 Thanks, guys. Backs, backs, backs! 430 00:19:05,800 --> 00:19:08,360 Let's go, guys! 431 00:19:08,360 --> 00:19:11,200 Almost there. Well, I don't have a lot of time, actually. 432 00:19:11,200 --> 00:19:12,400 Sorry. 433 00:19:12,400 --> 00:19:15,200 This is taking so long! 434 00:19:15,200 --> 00:19:16,520 The sponge is in the oven, 435 00:19:16,520 --> 00:19:19,440 and now I'm doing my fig leaf oil. 436 00:19:21,480 --> 00:19:22,760 Hi, Grace. Grace. 437 00:19:22,760 --> 00:19:24,920 Hi. This looks interesting. 438 00:19:24,920 --> 00:19:26,480 Thank you. What are you doing? 439 00:19:26,480 --> 00:19:28,360 I'm doing a fig leaf sponge cake. 440 00:19:28,360 --> 00:19:30,800 Oh! Wow. Yum. Yum! 441 00:19:30,800 --> 00:19:32,560 Hopefully, yeah. 442 00:19:32,560 --> 00:19:34,280 Is it going to be torched, or... 443 00:19:34,280 --> 00:19:36,000 Ah, it is going to be torched, yep. 444 00:19:36,000 --> 00:19:37,360 That is show stopper. Yep. 445 00:19:37,360 --> 00:19:38,840 I'm just really excited to cook it. 446 00:19:38,840 --> 00:19:40,080 I had a few brainwaves. 447 00:19:40,080 --> 00:19:41,600 So, there's a few things that I'm tweaking 448 00:19:41,600 --> 00:19:43,640 from how I usually make it. 449 00:19:43,640 --> 00:19:45,280 (LAUGHS) So, hang on. 450 00:19:45,280 --> 00:19:46,800 For the first time? Hang on. 451 00:19:46,800 --> 00:19:47,800 Yeah. 452 00:19:47,800 --> 00:19:50,560 You thought you'd do things for the first time 453 00:19:50,560 --> 00:19:53,080 when you were trying to eye off one of those aprons? 454 00:19:53,080 --> 00:19:54,480 Yeah. 455 00:19:54,480 --> 00:19:56,400 Mate, you've got some guts. It's a flavour thing, though. 456 00:19:56,400 --> 00:19:57,400 It's a flavour thing. 457 00:19:57,400 --> 00:20:00,600 And I really, really trust my knowledge of flavours. 458 00:20:00,600 --> 00:20:03,120 Whoo. I'm excited. Bring it home. Good luck. 459 00:20:03,120 --> 00:20:04,480 Good luck, Grace. Thank you. 460 00:20:04,480 --> 00:20:06,120 I want to take this cake to the next level, 461 00:20:06,120 --> 00:20:09,560 and I really think that every good dessert 462 00:20:09,560 --> 00:20:11,040 has an alcohol in it... 463 00:20:12,640 --> 00:20:14,000 ..especially at a party. 464 00:20:15,560 --> 00:20:17,520 Nup. Apple liqueur. 465 00:20:17,520 --> 00:20:21,160 So I have a few ideas for alcohol flavourings. 466 00:20:24,000 --> 00:20:25,240 Maybe. 467 00:20:25,240 --> 00:20:26,640 It's a fig leaf gin. 468 00:20:26,640 --> 00:20:28,360 Are you using all of that, Grace? 469 00:20:28,360 --> 00:20:29,560 No, I'm just choosing. 470 00:20:29,560 --> 00:20:30,960 Oh, you're choosing? Yeah. 471 00:20:30,960 --> 00:20:33,200 I need a palate cleanser. (LAUGHS) 472 00:20:34,400 --> 00:20:35,840 Getting scoops of cream... 473 00:20:37,000 --> 00:20:39,440 ..and I'm pouring oil on, 474 00:20:39,440 --> 00:20:42,080 and I'm having a little shot as well, so I'm feeling good. 475 00:20:43,640 --> 00:20:45,720 I think this might be it. Hide that bourbon. 476 00:20:45,720 --> 00:20:48,120 That's the best bourbon ever. Yeah. 477 00:20:48,120 --> 00:20:49,520 Where are we at? 478 00:20:49,520 --> 00:20:51,360 Whoa, problem. 479 00:20:52,360 --> 00:20:53,720 That's turned off. 480 00:20:53,720 --> 00:20:55,960 But my timer's stopped. 481 00:20:55,960 --> 00:20:58,360 It's alright. Take a breath, Grace. Take a breath. 482 00:20:58,360 --> 00:21:00,400 So, I have no idea 483 00:21:00,400 --> 00:21:02,480 how long my sponge cake has been in the oven. 484 00:21:02,480 --> 00:21:04,720 I don't know when they turned off. 485 00:21:04,720 --> 00:21:08,360 I don't wanna open the oven, I don't wanna risk it sinking. 486 00:21:08,360 --> 00:21:10,880 Oh, my God, no. 487 00:21:10,880 --> 00:21:12,200 Disaster. 488 00:21:20,520 --> 00:21:22,320 SOFIA: 30 minutes to go! 489 00:21:22,320 --> 00:21:25,240 (ONLOOKERS CHEER AND SHOUT) 490 00:21:27,600 --> 00:21:29,720 Grace: Ow! The cakes are out. 491 00:21:29,720 --> 00:21:31,680 My timer's stopped. 492 00:21:31,680 --> 00:21:35,280 So, I have no idea how long my sponge cakes 493 00:21:35,280 --> 00:21:36,720 have been in the oven. 494 00:21:36,720 --> 00:21:39,160 It's alright. Take a breath, Grace. Take a breath. 495 00:21:39,160 --> 00:21:41,600 But the sponge cakes have to be cooled completely 496 00:21:41,600 --> 00:21:43,200 to be able to ice it. 497 00:21:44,840 --> 00:21:47,200 So, I'm checking them. 498 00:21:47,200 --> 00:21:48,640 Stick a skewer through it. 499 00:21:51,840 --> 00:21:53,360 I think they're gonna be fine. 500 00:21:54,440 --> 00:21:55,920 Oh, my God. OK. 501 00:21:55,920 --> 00:21:58,560 Cakes look fab, Grace. Thank you. 502 00:21:58,560 --> 00:22:01,160 I'm really pushing here to get all my elements done 503 00:22:01,160 --> 00:22:03,840 so that I can start to assemble this cake. 504 00:22:03,840 --> 00:22:05,320 I'm sweating. 505 00:22:07,760 --> 00:22:09,880 I tell you what, they've come in guns a-blazing. 506 00:22:09,880 --> 00:22:11,280 Yep, yep, yep. 507 00:22:11,280 --> 00:22:13,280 Everyone's lifted their game. 508 00:22:13,280 --> 00:22:14,640 That differs for different people. 509 00:22:14,640 --> 00:22:17,400 Like, Grace, she's like, "I know how to cook." 510 00:22:17,400 --> 00:22:19,440 "I'm gonna try something new." "I'm gonna try something new. 511 00:22:19,440 --> 00:22:20,440 "And I'm gonna get it done." 512 00:22:20,440 --> 00:22:21,800 She's doing a fig leaf sponge cake. 513 00:22:21,800 --> 00:22:22,800 Oh, yum. 514 00:22:22,800 --> 00:22:24,360 Yeah. With, like, oil from the fig leaves, 515 00:22:24,360 --> 00:22:25,920 and fold that through the sponge. 516 00:22:25,920 --> 00:22:27,560 Oh, I love! Yeah, yeah. 517 00:22:27,560 --> 00:22:30,120 So, she's really thought about how to inject that big flavour 518 00:22:30,120 --> 00:22:31,320 into the sponge. 519 00:22:31,320 --> 00:22:32,680 JEAN-CHRISTOPHE: Luke, 19 years old... 520 00:22:32,680 --> 00:22:34,040 LUKE: Yeah, that's beautiful. 521 00:22:34,040 --> 00:22:36,440 ..he's going for a bombe Alaska. What?! 522 00:22:36,440 --> 00:22:38,400 And by the time we came to see him, 523 00:22:38,400 --> 00:22:41,760 he hadn't even started the genoise, the sponge. 524 00:22:41,760 --> 00:22:43,200 And, so, you're excited about this? 525 00:22:43,200 --> 00:22:46,040 Well, I am, because he's going for it. 526 00:22:46,040 --> 00:22:47,560 Yeah. He believes he can do it. 527 00:22:47,560 --> 00:22:49,240 Whoo-hoo. 528 00:22:49,240 --> 00:22:50,720 POH: The youth of today. 529 00:22:50,720 --> 00:22:53,320 I love how Jean-Christophe has just got so much faith 530 00:22:53,320 --> 00:22:54,520 in the confidence of youth. 531 00:22:54,520 --> 00:22:56,120 But, I don't know, there's a fine line between 532 00:22:56,120 --> 00:22:58,280 confidence and delusion. 533 00:23:00,080 --> 00:23:02,960 ANDY: They want these four aprons more than anything. 534 00:23:02,960 --> 00:23:04,600 Couldn't be more pumped. 535 00:23:07,840 --> 00:23:09,120 How long do we have? 536 00:23:09,120 --> 00:23:12,240 (CLOCK TICKS) 537 00:23:12,240 --> 00:23:15,280 You only have 15 minutes left to go! 538 00:23:15,280 --> 00:23:20,280 (ALL CHEER AND SHOUT ENCOURAGEMENT) 539 00:23:20,280 --> 00:23:21,680 You got this! Come on! 540 00:23:22,800 --> 00:23:24,080 This is a tight one. 541 00:23:24,080 --> 00:23:27,800 I put it in about 40 minutes ago, so I'm right on the line. 542 00:23:27,800 --> 00:23:28,880 Come on, Jakey! 543 00:23:28,880 --> 00:23:30,840 JEAN-CHRISTOPHE: I can see we're guaranteed some crunch. 544 00:23:30,840 --> 00:23:32,640 Make sure it's cooked, yeah? Yeah, 100%. 545 00:23:32,640 --> 00:23:33,760 Alright. 546 00:23:33,760 --> 00:23:35,080 Yeah, Shweta. 547 00:23:37,240 --> 00:23:38,920 Beautiful, Shweta. 548 00:23:38,920 --> 00:23:41,880 Wow. That's going to be spectacular. 549 00:23:41,880 --> 00:23:42,880 Thank you. 550 00:23:42,880 --> 00:23:45,240 This is called a Malvani fish fry, 551 00:23:45,240 --> 00:23:46,680 from the western coast of India. 552 00:23:46,680 --> 00:23:47,880 That's a show stopper. 553 00:23:47,880 --> 00:23:50,600 I just hope that all the fins and everything just stays intact 554 00:23:50,600 --> 00:23:51,720 as a show-stopper effect. 555 00:23:51,720 --> 00:23:53,800 And, hopefully, the judges like it. 556 00:23:55,000 --> 00:23:56,720 Focus tunnelling. 557 00:23:56,720 --> 00:23:59,720 How is it, Jess? Whoa, it keeps singing. 558 00:23:59,720 --> 00:24:02,440 My little lemon meringue tarts are looking really great. 559 00:24:02,440 --> 00:24:05,480 But I've got to motor and go into, like, seventh gear. 560 00:24:05,480 --> 00:24:06,600 Yay! 561 00:24:06,600 --> 00:24:10,240 So, hopefully, that one of those four is for me. 562 00:24:12,240 --> 00:24:14,200 JONOTAN: Fantastic. Pork is ready. 563 00:24:14,200 --> 00:24:16,000 Salads are ready. The salsas are ready. 564 00:24:16,000 --> 00:24:18,680 I just need to get the sopes in the plate. 565 00:24:18,680 --> 00:24:20,040 (SIGHS) 566 00:24:20,040 --> 00:24:22,560 But they're coming out super, super hot. 567 00:24:22,560 --> 00:24:23,600 (SIGHS) 568 00:24:23,600 --> 00:24:26,000 And that little ledge has to be done with the fingers, 569 00:24:26,000 --> 00:24:28,360 so I'm like, "Ow! Ow! Ow! Ow! Ow! Ow!" 570 00:24:28,360 --> 00:24:29,600 Come on! 571 00:24:29,600 --> 00:24:31,080 The time is going. 572 00:24:31,080 --> 00:24:32,120 Oh, my God. 573 00:24:32,120 --> 00:24:33,440 I'm like, I need to get this done. 574 00:24:33,440 --> 00:24:35,040 You got this, you got this. 575 00:24:35,040 --> 00:24:36,440 Oh! 576 00:24:36,440 --> 00:24:38,720 How you doing, Petro? Under the pump. 577 00:24:40,360 --> 00:24:42,840 I've been cooking my bisque throughout the whole cook, 578 00:24:42,840 --> 00:24:44,280 and I give it a taste. 579 00:24:46,920 --> 00:24:48,240 That's actually pretty good. 580 00:24:50,480 --> 00:24:51,720 It smells so good. 581 00:24:51,720 --> 00:24:56,240 It's got a beautiful, rich flavour, and it smells amazing. 582 00:24:56,240 --> 00:24:58,920 I've got my prawns on the go. 583 00:24:58,920 --> 00:25:01,640 My handmade fettuccine looks really good. 584 00:25:01,640 --> 00:25:03,320 I'm really happy with the texture of it. 585 00:25:03,320 --> 00:25:05,720 I'm a lot more under the pump today. 586 00:25:05,720 --> 00:25:07,360 And I think this tarragon oil 587 00:25:07,360 --> 00:25:11,000 is really going to balance out the whole dish. 588 00:25:11,000 --> 00:25:14,320 So, I'm really excited for the judges to taste my dish. 589 00:25:14,320 --> 00:25:16,040 Maybe I can redeem myself today. 590 00:25:18,560 --> 00:25:20,000 Alright, taking out the oven. 591 00:25:21,120 --> 00:25:23,520 I feel like my choux look like they're done. 592 00:25:25,600 --> 00:25:27,320 But they need to be perfect. 593 00:25:32,160 --> 00:25:33,520 Yeah, I'm happy with them. 594 00:25:34,880 --> 00:25:37,080 Those are big choux. 595 00:25:37,080 --> 00:25:38,840 They are exactly what I wanted. 596 00:25:38,840 --> 00:25:41,240 Oh! You can smell them from here, Lucy. 597 00:25:41,240 --> 00:25:42,720 Yeah, smells so good from here, Lucy. 598 00:25:42,720 --> 00:25:44,520 Does it? Amazing. 599 00:25:44,520 --> 00:25:46,240 Nice colour. Yeah, beautiful. 600 00:25:46,240 --> 00:25:48,720 The craquelin looks amazing. 601 00:25:48,720 --> 00:25:51,400 So, I can start to fill it with my Earl Grey creme pat. 602 00:25:51,400 --> 00:25:53,520 Come on, Lucy! 603 00:25:53,520 --> 00:25:55,560 They're looking really beautiful. 604 00:25:55,560 --> 00:25:56,560 But... 605 00:25:57,600 --> 00:26:00,240 ..everyone is just an insane cook here. 606 00:26:00,240 --> 00:26:02,440 Yay, Andrew! Whoo! 607 00:26:02,440 --> 00:26:04,120 That's looking good, bro. 608 00:26:04,120 --> 00:26:07,840 To me, they all look like absolute show stoppers. 609 00:26:07,840 --> 00:26:10,000 Go, Ami! 610 00:26:10,000 --> 00:26:12,840 It's really hard to then just look at my buns 611 00:26:12,840 --> 00:26:14,720 and feel like they're good enough. 612 00:26:16,560 --> 00:26:19,520 This is a battle for the final four aprons! 613 00:26:19,520 --> 00:26:21,160 Five minutes to go! 614 00:26:21,160 --> 00:26:27,040 (ALL CHEER AND SHOUT ENCOURAGEMENT) 615 00:26:27,040 --> 00:26:28,280 Stunning. 616 00:26:28,280 --> 00:26:30,720 Oh, my God, yum! Oh, look at that! 617 00:26:30,720 --> 00:26:32,200 Shweta, that looks so good. 618 00:26:32,200 --> 00:26:34,800 SOFIA: Final push! Final push for the apron! 619 00:26:36,840 --> 00:26:39,360 Oh, here we go! You're going sweet today. 620 00:26:39,360 --> 00:26:40,760 I am. It's a parfait. 621 00:26:40,760 --> 00:26:42,080 Spirulina. Blue coconut. 622 00:26:42,080 --> 00:26:43,280 Spirulina?! Yeah. 623 00:26:43,280 --> 00:26:44,280 I'm into this. 624 00:26:44,280 --> 00:26:46,240 Get this finished! You got this! 625 00:26:50,600 --> 00:26:52,360 POH: You're doing the Poh-sition! 626 00:26:52,360 --> 00:26:53,440 (LAUGHS) 627 00:26:53,440 --> 00:26:55,640 I can't believe you're telling me this. 628 00:26:55,640 --> 00:26:57,560 It's the most bizarre thing. 629 00:26:57,560 --> 00:26:58,760 Bring it home. 630 00:26:58,760 --> 00:27:00,280 Go, team! 631 00:27:00,280 --> 00:27:01,640 Oh, down to the wire. 632 00:27:03,400 --> 00:27:04,480 OK. 633 00:27:06,360 --> 00:27:08,520 So, the sponges have cooled completely. 634 00:27:08,520 --> 00:27:10,160 I think they're gonna be OK. 635 00:27:10,160 --> 00:27:11,320 Yeah, I'm happy there. 636 00:27:11,320 --> 00:27:13,520 And now I can construct the cake. 637 00:27:13,520 --> 00:27:15,240 OK, fresh cream. 638 00:27:15,240 --> 00:27:17,680 I wanted to elevate the flavours in my dish, 639 00:27:17,680 --> 00:27:20,440 so I've got whiskey in the cream. 640 00:27:20,440 --> 00:27:22,360 Keep going, Grace. You're doing amazing. 641 00:27:22,360 --> 00:27:25,200 I've chosen a bourbon whiskey just for, like, spice. 642 00:27:25,200 --> 00:27:27,400 Flavours. Nice, Grace. 643 00:27:27,400 --> 00:27:29,840 And then I've got a fig leaf oil buttercream. 644 00:27:29,840 --> 00:27:31,320 It's silky! 645 00:27:31,320 --> 00:27:33,240 I've put a white vermouth in there. 646 00:27:33,240 --> 00:27:36,320 It's a really beautiful, citrusy, perfumed 647 00:27:36,320 --> 00:27:37,440 sort of flavour. 648 00:27:37,440 --> 00:27:38,440 Oh! 649 00:27:38,440 --> 00:27:41,640 And then the fig leaf oil Italian meringue on the outside. 650 00:27:41,640 --> 00:27:43,360 That's a beautiful colour. 651 00:27:44,640 --> 00:27:47,080 There we go. Grace, that looks beautiful! 652 00:27:47,080 --> 00:27:49,440 That meringue looks good, Grace. 653 00:27:49,440 --> 00:27:52,400 I'm really excited that it's all come together. 654 00:27:52,400 --> 00:27:55,280 But when it comes to blowtorching the meringue, 655 00:27:55,280 --> 00:27:57,360 I've got this little voice in the back of my head saying 656 00:27:57,360 --> 00:28:00,560 the buttercream in the middle is gonna melt. 657 00:28:00,560 --> 00:28:01,760 It's very soft. 658 00:28:01,760 --> 00:28:03,520 So I really hope I can deliver. 659 00:28:03,520 --> 00:28:04,720 OK, OK, OK. 660 00:28:04,720 --> 00:28:06,880 I hope this rustic-looking cake 661 00:28:06,880 --> 00:28:09,640 is show-stopping enough to win me an apron. 662 00:28:09,640 --> 00:28:10,640 Whoo! 663 00:28:10,640 --> 00:28:12,240 Bring it home, team! Bring it home! 664 00:28:12,240 --> 00:28:13,640 Come on! 665 00:28:13,640 --> 00:28:15,040 LEQAA: Oh! Plate it. 666 00:28:15,040 --> 00:28:16,720 I'm making my areeka, 667 00:28:16,720 --> 00:28:21,200 and, thank God, everything is ready to go. 668 00:28:21,200 --> 00:28:22,640 I'm going really well. 669 00:28:22,640 --> 00:28:26,040 I want the judges to experience a soft, 670 00:28:26,040 --> 00:28:28,840 delicate mix of the date-based bread 671 00:28:28,840 --> 00:28:30,440 mixed with honey. 672 00:28:30,440 --> 00:28:32,160 OK. 673 00:28:32,160 --> 00:28:35,320 And a bit of savoury from the vintage cheddar cheese, 674 00:28:35,320 --> 00:28:37,120 mascarpone cheese. 675 00:28:38,720 --> 00:28:42,240 And crunch from the roasted nuts. 676 00:28:42,240 --> 00:28:44,800 That looks as pretty as a picture. 677 00:28:44,800 --> 00:28:45,840 I am very happy. 678 00:28:45,840 --> 00:28:49,160 Accompanied with a cardamom and date ice-cream 679 00:28:49,160 --> 00:28:51,480 with a little bee on top. 680 00:28:51,480 --> 00:28:53,120 Looking so good. 681 00:28:53,120 --> 00:28:57,440 And it's a traditional dessert, but I want it to be upscaled, 682 00:28:57,440 --> 00:29:00,760 so I will be doing a little bit of a reveal. 683 00:29:02,200 --> 00:29:04,800 Put the tuile as a crown on the top. 684 00:29:06,160 --> 00:29:08,720 I'm feeling so proud. 685 00:29:08,720 --> 00:29:11,640 I would love for the judges to experience 686 00:29:11,640 --> 00:29:13,520 the flavours of Yemen. 687 00:29:16,520 --> 00:29:19,240 (ONLOOKERS SHOUT ENCOURAGEMENT) 688 00:29:19,240 --> 00:29:21,040 JEAN-CHRISTOPHE: Two minutes to go! 689 00:29:21,040 --> 00:29:24,720 (ALL SHOUT) 690 00:29:24,720 --> 00:29:27,360 Oh, yes! 691 00:29:27,360 --> 00:29:29,240 Come on! You're coming home, man! 692 00:29:29,240 --> 00:29:30,640 Let's go! Hustle! 693 00:29:30,640 --> 00:29:31,960 Get it on the plate! 694 00:29:31,960 --> 00:29:33,680 Lukey, get it on a plate! Get it on a plate, Lukey! 695 00:29:33,680 --> 00:29:35,520 Get it on a plate! 696 00:29:35,520 --> 00:29:38,200 LUKE: Everything is an absolute blur right now. 697 00:29:38,200 --> 00:29:39,560 Oh! 698 00:29:39,560 --> 00:29:41,720 But I just need to make sure that I get every single element 699 00:29:41,720 --> 00:29:42,800 on that plate. 700 00:29:42,800 --> 00:29:45,200 Breathe. Just breathe, mate. You can do it! 701 00:29:45,200 --> 00:29:47,240 I'm working at double speed. 702 00:29:47,240 --> 00:29:48,320 It's gonna be so tight. 703 00:29:48,320 --> 00:29:50,600 I'm whacking the sponge, the two ice-creams on top. 704 00:29:52,040 --> 00:29:54,200 My ice-creams are a bit lopsided, 705 00:29:54,200 --> 00:29:56,120 but I'm not worrying about refinement at all. 706 00:29:56,120 --> 00:29:57,280 Oh, my God! 707 00:29:59,880 --> 00:30:01,840 He's... 708 00:30:01,840 --> 00:30:03,360 He's got everything on there. 709 00:30:03,360 --> 00:30:04,680 Crazy. 710 00:30:04,680 --> 00:30:06,400 Yeah, Lukey! 711 00:30:06,400 --> 00:30:08,680 I've pushed so hard to get this done. 712 00:30:10,320 --> 00:30:13,480 But, realistically, I have no idea how the inside 713 00:30:13,480 --> 00:30:15,760 is going to look until the judges cut it open. 714 00:30:17,640 --> 00:30:20,720 Time is up is up in ten... 715 00:30:20,720 --> 00:30:24,000 ALL: (JOIN IN) Nine, eight, seven, 716 00:30:24,000 --> 00:30:26,840 six, five, four, 717 00:30:26,840 --> 00:30:30,240 three, two, one! 718 00:30:30,240 --> 00:30:31,880 That's it! 719 00:30:31,880 --> 00:30:37,360 (ALL CHEER AND APPLAUD) 720 00:30:43,680 --> 00:30:45,200 Oh, my God, that was so cool, wasn't it? 721 00:30:45,200 --> 00:30:46,560 Good job, guys. So cool. 722 00:30:46,560 --> 00:30:48,000 Oh! 723 00:30:48,000 --> 00:30:50,560 Happy I got everything on the plate, 724 00:30:50,560 --> 00:30:53,560 so I just really hope I can get an apron. 725 00:31:00,000 --> 00:31:04,000 We only have four aprons and 20 dishes. 726 00:31:04,000 --> 00:31:06,560 I don't need to tell you how important this cook is. 727 00:31:09,000 --> 00:31:12,000 The first dish we'd like to taste is Grace's. 728 00:31:12,000 --> 00:31:13,960 (ALL CHEER) 729 00:31:18,600 --> 00:31:21,800 I do not want today to be my last day in the kitchen. 730 00:31:21,800 --> 00:31:23,440 Go, Grace! 731 00:31:23,440 --> 00:31:25,760 I'm hoping that the blowtorch 732 00:31:25,760 --> 00:31:28,840 didn't melt my buttercream layer on the inside. 733 00:31:30,880 --> 00:31:34,840 I'm so worried that it's going to completely fall apart. 734 00:31:46,720 --> 00:31:48,200 Grace, what is it? 735 00:31:48,200 --> 00:31:49,880 It's a fig leaf sponge cake. 736 00:31:55,720 --> 00:31:58,040 Alrighty. Here goes. 737 00:32:02,880 --> 00:32:04,680 I'm going to take a very big wedge out. 738 00:32:04,680 --> 00:32:06,720 Yes. Just so we can see. 739 00:32:09,600 --> 00:32:11,800 It's really soft. You've gotta be gentle. 740 00:32:13,760 --> 00:32:16,760 (ALL EXCLAIM) 741 00:32:16,760 --> 00:32:18,560 I can just lift that. 742 00:32:18,560 --> 00:32:20,560 ANDY: Look at that. It's textbook. 743 00:32:20,560 --> 00:32:22,240 Yay. (LAUGHS) 744 00:32:35,360 --> 00:32:36,480 Grace... 745 00:32:38,080 --> 00:32:39,880 ..it is delicious. 746 00:32:39,880 --> 00:32:42,880 (ONLOOKERS CHEER) 747 00:32:44,680 --> 00:32:47,600 Oh, my God, you scared me. (LAUGHS) 748 00:32:47,600 --> 00:32:48,680 Sponges are my all-time. 749 00:32:48,680 --> 00:32:50,880 I bake them every week for Jamface, 750 00:32:50,880 --> 00:32:52,200 and I still get it wrong. 751 00:32:52,200 --> 00:32:55,720 And for you to pull that whole cake out today 752 00:32:55,720 --> 00:32:57,560 is, like, amazing. 753 00:32:57,560 --> 00:32:58,640 Thank you. 754 00:33:00,720 --> 00:33:04,240 Grace, very, very smart, flavour-wise. 755 00:33:04,240 --> 00:33:06,760 Um, you've used both the booze 756 00:33:06,760 --> 00:33:10,320 and also the fig leaf to really temper the sweetness. 757 00:33:11,720 --> 00:33:14,240 It is really, really smart cooking. 758 00:33:14,240 --> 00:33:17,440 That is what can potentially get you one of those. 759 00:33:17,440 --> 00:33:18,560 Whoa! 760 00:33:18,560 --> 00:33:20,160 That is a show-stopper dish. 761 00:33:22,160 --> 00:33:23,600 Well done. Thank you. 762 00:33:23,600 --> 00:33:26,720 (ALL CHEER) 763 00:33:27,800 --> 00:33:30,320 That's beautiful. 764 00:33:30,320 --> 00:33:32,280 Amazing. Oh, my God. 765 00:33:32,280 --> 00:33:34,880 That was, like, the best day of my life. (LAUGHS) 766 00:33:36,320 --> 00:33:38,960 We'd love to test your show stopper, Leqaa. 767 00:33:40,040 --> 00:33:42,280 LEQAA: I'm so proud to show the judges 768 00:33:42,280 --> 00:33:44,440 this little Yemeni dessert. 769 00:33:44,440 --> 00:33:49,160 I am fighting to win that apron, fighting for my dreams. 770 00:33:49,160 --> 00:33:51,360 It feels like fighting for my life. 771 00:33:51,360 --> 00:33:57,160 (ALL CHEER) 772 00:33:57,160 --> 00:33:58,240 What is that? 773 00:34:00,200 --> 00:34:01,560 It's called areeka. 774 00:34:02,800 --> 00:34:05,920 It's dates with shredded bread 775 00:34:05,920 --> 00:34:08,680 topped with mascarpone and cheddar cheese, 776 00:34:08,680 --> 00:34:10,920 a sprinkle of honey and nuts. 777 00:34:10,920 --> 00:34:15,400 And the ice-cream is cardamom and dates. 778 00:34:15,400 --> 00:34:17,440 OK, we're gonna taste it. Thank you. 779 00:34:19,400 --> 00:34:20,640 Ah! 780 00:34:20,640 --> 00:34:24,200 (GASPS) Oh, wow. 781 00:34:24,200 --> 00:34:25,680 So, there's kind of a... there's a bit each. 782 00:34:25,680 --> 00:34:27,520 Yeah. Amazing. 783 00:34:45,880 --> 00:34:51,440 Leqaa, I have never had anything remotely like that, 784 00:34:51,440 --> 00:34:55,560 and yet the flavours in it are so familiar to me. 785 00:34:55,560 --> 00:34:58,320 You've got those dates in there, 786 00:34:58,320 --> 00:35:00,880 and then when you've got that savoury hit of cheese, 787 00:35:00,880 --> 00:35:02,840 it's so interesting. 788 00:35:02,840 --> 00:35:05,720 And I think you've absolutely put it together 789 00:35:05,720 --> 00:35:10,360 in a way that could go on a modern fine-dining menu. 790 00:35:10,360 --> 00:35:12,680 So good. Congratulations. 791 00:35:15,200 --> 00:35:16,920 JEAN-CHRISTOPHE: Oh, my God. 792 00:35:16,920 --> 00:35:20,080 Your pastie, crispy, not too much sugar. 793 00:35:20,080 --> 00:35:22,120 Your ice-cream, fabulous. 794 00:35:22,120 --> 00:35:23,840 You can get the cardamom. 795 00:35:23,840 --> 00:35:26,480 I mean, everything is just a delight. 796 00:35:26,480 --> 00:35:28,840 And your touch of presentation, fabulous. 797 00:35:30,480 --> 00:35:32,320 That IS a show stopper. 798 00:35:32,320 --> 00:35:33,360 Thank you. 799 00:35:34,920 --> 00:35:36,760 You and everyone else cooking 800 00:35:36,760 --> 00:35:39,400 is making it really, really, really hard 801 00:35:39,400 --> 00:35:41,880 to see where they're going. 802 00:35:41,880 --> 00:35:43,080 Nice work, Leqaa. 803 00:35:43,080 --> 00:35:44,880 (CHEERING, APPLAUSE) 804 00:35:44,880 --> 00:35:48,240 I am feeling so happy, so proud. 805 00:35:48,240 --> 00:35:51,760 And it makes me want to stay here even more. 806 00:35:51,760 --> 00:35:54,360 Tim, we'd like to taste your dish next. 807 00:35:54,360 --> 00:35:57,960 I've made Tim's rustic baked raspberry cheesecake. 808 00:35:57,960 --> 00:35:59,800 It is incredibly light. 809 00:35:59,800 --> 00:36:01,600 I think it's a really good effort. 810 00:36:01,600 --> 00:36:03,040 But I don't think you needed these. 811 00:36:03,040 --> 00:36:04,760 (GUFFAWS) 812 00:36:04,760 --> 00:36:06,240 (ALL LAUGH) 813 00:36:06,240 --> 00:36:07,600 JEAN-CHRISTOPHE: Aimee. 814 00:36:07,600 --> 00:36:10,760 This is a white chocolate and olive oil pannacotta 815 00:36:10,760 --> 00:36:13,640 with red wine poached pears. 816 00:36:13,640 --> 00:36:15,520 I just want to do this. Wow, look at that. 817 00:36:15,520 --> 00:36:17,360 ANDY: Yes. (ALL EXCLAIM) 818 00:36:19,160 --> 00:36:21,960 (LAUGHTER) 819 00:36:21,960 --> 00:36:26,240 JEAN-CHRISTOPHE: Aimee, this is a darn good pannacotta. 820 00:36:26,240 --> 00:36:27,440 It is perfect. 821 00:36:30,040 --> 00:36:31,760 ANDY: Ami. 822 00:36:31,760 --> 00:36:35,440 AMI: This is a burnt butter chicken with a smoky ghee naan, 823 00:36:35,440 --> 00:36:36,960 and some pickled onions on the side. 824 00:36:36,960 --> 00:36:40,240 The first few times I made it, my dad was just, "Wow." 825 00:36:40,240 --> 00:36:43,920 Ami, ethnic dads are the toughest. 826 00:36:43,920 --> 00:36:45,240 (LAUGHS) 827 00:36:45,240 --> 00:36:48,240 And I can see why he's really proud of you for this. 828 00:36:48,240 --> 00:36:49,680 It's absolutely delicious. 829 00:36:49,680 --> 00:36:51,280 So, well done. Thank you. 830 00:36:51,280 --> 00:36:52,720 ANDY: Shweta! 831 00:36:52,720 --> 00:36:55,960 (ALL EXCLAIM) 832 00:36:55,960 --> 00:36:57,440 Stop the show. 833 00:36:58,880 --> 00:37:01,880 So, I've made a malvani-style fish fry. 834 00:37:01,880 --> 00:37:03,640 JEAN-CHRISTOPHE: I think your fish has been 835 00:37:03,640 --> 00:37:06,920 deep-fried superbly without losing the colours. 836 00:37:06,920 --> 00:37:08,120 It's perfect. 837 00:37:10,120 --> 00:37:11,960 Jess, come on down. 838 00:37:11,960 --> 00:37:16,080 JESS: I've made lemon meringue tarts that are gluten free. 839 00:37:16,080 --> 00:37:17,680 SOFIA: There's one extra. Do you want it? 840 00:37:17,680 --> 00:37:19,560 POH: Yeah, come and taste. Come and taste. 841 00:37:19,560 --> 00:37:20,600 Thank you. 842 00:37:22,000 --> 00:37:23,400 Oh. 843 00:37:25,080 --> 00:37:26,360 Oh, wow! 844 00:37:26,360 --> 00:37:30,680 Yeah. (LAUGHTER) 845 00:37:30,680 --> 00:37:32,760 You go in. You go in. You go there! 846 00:37:32,760 --> 00:37:36,000 (LAUGHTER, APPLAUSE) 847 00:37:36,000 --> 00:37:38,600 How is it? What do you think? 848 00:37:38,600 --> 00:37:39,760 Whoa! 849 00:37:41,040 --> 00:37:42,560 Flavour bomb. 850 00:37:42,560 --> 00:37:46,640 (LAUGHTER) 851 00:37:46,640 --> 00:37:48,280 I thought they were really delicious. 852 00:37:48,280 --> 00:37:50,240 I think the pastry is epic. 853 00:37:50,240 --> 00:37:52,720 You do not notice that it's gluten free. 854 00:37:52,720 --> 00:37:54,240 Maybe I would have liked to see, like, a... 855 00:37:54,240 --> 00:37:55,720 A big one? Oh, man! 856 00:37:55,720 --> 00:37:57,920 Like, real-deal, plate-size version of that. 857 00:37:57,920 --> 00:37:58,920 But I think you're still 858 00:37:58,920 --> 00:38:00,320 definitely gonna be in the mix for sure. 859 00:38:00,320 --> 00:38:01,880 SOFIA: Jonotan. 860 00:38:01,880 --> 00:38:04,520 I made for you today, sopes de carnitas. 861 00:38:05,880 --> 00:38:08,840 These sopes, I didn't have any of these when I was in Mexico. 862 00:38:08,840 --> 00:38:10,960 I love them so much. 863 00:38:10,960 --> 00:38:12,880 Even the fact that they're two colours, 864 00:38:12,880 --> 00:38:14,280 you're engaged straightaway. 865 00:38:14,280 --> 00:38:15,800 You want to know what they taste like. 866 00:38:15,800 --> 00:38:18,440 I think you've done such a wonderful job. 867 00:38:18,440 --> 00:38:19,440 Thank you. 868 00:38:19,440 --> 00:38:22,000 ANDY: I loved everything about it. That is a legit feast. 869 00:38:22,000 --> 00:38:23,920 Well played. Thank you. Thank you. 870 00:38:23,920 --> 00:38:26,840 (CHEERING) 871 00:38:30,240 --> 00:38:32,520 Petro. Come on, mate. 872 00:38:32,520 --> 00:38:35,080 Let's go, Petro! Let's go! 873 00:38:35,080 --> 00:38:38,800 There's been so many amazing dishes and only four spots. 874 00:38:38,800 --> 00:38:40,840 But I want to walk out of this kitchen today 875 00:38:40,840 --> 00:38:43,160 with a white apron so, so badly. 876 00:38:45,400 --> 00:38:47,840 SOFIA: Nothing burnt. Nothing burnt. 877 00:38:47,840 --> 00:38:49,920 (VOICEOVER) I just hope I've done enough. 878 00:39:05,520 --> 00:39:08,240 JEAN-CHRISTOPHE: Petro, they look very picturesque. 879 00:39:08,240 --> 00:39:09,480 Yeah. Thank you. 880 00:39:15,120 --> 00:39:18,040 Oh, my God, I wanna eat that right now. 881 00:39:18,040 --> 00:39:19,720 Tell us, what is your dish? 882 00:39:23,280 --> 00:39:26,880 I made a prawn bisque fettuccine 883 00:39:26,880 --> 00:39:30,560 with citrus prawns and a tarragon oil. 884 00:39:30,560 --> 00:39:32,120 OK, let's have a taste. 885 00:39:48,400 --> 00:39:50,360 Petro, come here. 886 00:39:56,360 --> 00:39:58,160 This is a bloody good bisque! 887 00:39:58,160 --> 00:40:00,160 (CHEERING) Oh, my God. 888 00:40:00,160 --> 00:40:02,080 Yeah, Petro! 889 00:40:02,080 --> 00:40:05,520 (CHEERING CONTINUES) 890 00:40:05,520 --> 00:40:07,240 Whoo! 891 00:40:07,240 --> 00:40:08,880 Unbelievable. 892 00:40:14,520 --> 00:40:17,400 Petro, what I like very much, the way you took time 893 00:40:17,400 --> 00:40:20,280 to make the reduction to make your soup. 894 00:40:20,280 --> 00:40:23,120 The right amount of white wine. 895 00:40:23,120 --> 00:40:25,440 You can get the effect of the prawn heads. 896 00:40:25,440 --> 00:40:26,640 I can go on and on and on, 897 00:40:26,640 --> 00:40:28,760 but, basically speaking, this is perfect. 898 00:40:28,760 --> 00:40:30,040 Well done. 899 00:40:30,040 --> 00:40:31,200 Excellent. Thank you. 900 00:40:31,200 --> 00:40:33,080 Wow. 901 00:40:33,080 --> 00:40:35,520 Well played. It is delicious. Thank you. 902 00:40:35,520 --> 00:40:38,240 Is it a apron-worthy? We'll find out. 903 00:40:38,240 --> 00:40:39,920 You gotta risk it for the bisque-it. 904 00:40:39,920 --> 00:40:41,640 (LAUGHTER) 905 00:40:41,640 --> 00:40:43,400 On that note, get out of here! 906 00:40:44,920 --> 00:40:47,800 Yeah, Petro! 907 00:40:47,800 --> 00:40:50,360 Oh, my God, he's such a cute dork. 908 00:40:50,360 --> 00:40:53,000 Oh, my God, that's nuts. 909 00:40:53,000 --> 00:40:56,480 OK. Lucy, it's your time. 910 00:40:56,480 --> 00:40:59,560 (ALL CHEER) Go, Lucy! 911 00:40:59,560 --> 00:41:01,760 I'm definitely worried because everyone else 912 00:41:01,760 --> 00:41:03,160 was just going for it. 913 00:41:03,160 --> 00:41:05,760 (ALL SHOUT ENCOURAGEMENT) 914 00:41:05,760 --> 00:41:08,880 I've just got three choux buns on my plate, 915 00:41:08,880 --> 00:41:12,040 so I'm wondering, is this dish a show stopper? 916 00:41:14,080 --> 00:41:15,520 SOFIA: Ooh-la-la. JEAN-CHRISTOPHE: Wow. 917 00:41:16,760 --> 00:41:20,240 This is my choux au craquelin with Earl Grey creme pat, 918 00:41:20,240 --> 00:41:22,880 vanilla Chantilly, and raspberry compote. 919 00:41:22,880 --> 00:41:24,880 Yeah, I wanna know what's inside. 920 00:41:29,640 --> 00:41:30,880 Come on. 921 00:41:34,800 --> 00:41:36,120 Whoa! 922 00:41:36,120 --> 00:41:39,000 That is filled to the hilt. Ha-ha! 923 00:41:39,000 --> 00:41:40,000 This way. 924 00:41:40,000 --> 00:41:43,880 (CHEERING) 925 00:41:43,880 --> 00:41:45,720 It's like when you can't fit anything else 926 00:41:45,720 --> 00:41:48,760 in your suitcase and you're, like, jumping on it. 927 00:41:48,760 --> 00:41:50,720 JEAN-CHRISTOPHE: This is unreal. 928 00:41:50,720 --> 00:41:51,720 Wow. 929 00:42:07,960 --> 00:42:09,200 Lucy... 930 00:42:11,440 --> 00:42:13,120 ..they are terrific. 931 00:42:13,120 --> 00:42:14,800 Oh, thank you. 932 00:42:17,280 --> 00:42:20,120 The choux is just so thin and perfect. 933 00:42:21,200 --> 00:42:28,120 Taking so well your fantastic Earl Grey creme pat. 934 00:42:29,760 --> 00:42:32,440 Wow! Lucy's back. 935 00:42:32,440 --> 00:42:34,440 You are definitely going to be in the conversation. 936 00:42:34,440 --> 00:42:36,240 There might be a few of you, but Lucy's one of them. 937 00:42:36,240 --> 00:42:37,520 Well done. Thank you. 938 00:42:37,520 --> 00:42:38,640 (CHEERING) 939 00:42:38,640 --> 00:42:40,520 Lucy! Lucy! 940 00:42:40,520 --> 00:42:42,560 Did you have one? Did you taste it? 941 00:42:42,560 --> 00:42:44,480 Take it all with your friends over there. 942 00:42:44,480 --> 00:42:46,720 I'll share it. (ALL LAUGH) 943 00:42:46,720 --> 00:42:49,000 I'll be your friend. Up here! Up here! 944 00:42:49,000 --> 00:42:52,200 (ALL SHOUT AND LAUGH) 945 00:42:54,680 --> 00:42:55,760 Anyone? 946 00:42:55,760 --> 00:42:57,760 Oh, I'll hold one for you. 947 00:42:57,760 --> 00:43:00,320 I'll... (ALL LAUGH) 948 00:43:01,840 --> 00:43:02,880 Navarone. 949 00:43:02,880 --> 00:43:04,760 (APPLAUSE) 950 00:43:04,760 --> 00:43:06,040 I've cooked for you khinkali. 951 00:43:06,040 --> 00:43:07,840 They're a Georgian soup dumpling. 952 00:43:07,840 --> 00:43:10,200 And then the green sauce is green garlic, 953 00:43:10,200 --> 00:43:12,320 a little bit of chilli, black pepper. 954 00:43:12,320 --> 00:43:13,680 SOFIA: Look, it's delicious. 955 00:43:13,680 --> 00:43:16,720 I love those big Eastern European flavours. 956 00:43:16,720 --> 00:43:20,480 I'm wondering, though, is it enough of a show stopper 957 00:43:20,480 --> 00:43:22,200 to get you one of those four aprons? 958 00:43:24,000 --> 00:43:26,320 Bring us a show stopper, Mena! 959 00:43:26,320 --> 00:43:30,000 So, it's a blue spirulina and coconut parfait, 960 00:43:30,000 --> 00:43:32,400 a chocolate and mint crumble, 961 00:43:32,400 --> 00:43:35,280 a macadamia tuile, matcha moss, 962 00:43:35,280 --> 00:43:38,200 blueberry compote, and some dark chocolate twigs. 963 00:43:38,200 --> 00:43:40,360 Mena, you've pulled off the individual 964 00:43:40,360 --> 00:43:42,280 components in this dish really well, 965 00:43:42,280 --> 00:43:45,800 but you've paired together slightly too many flavours. 966 00:43:47,640 --> 00:43:49,080 Brittany. 967 00:43:49,080 --> 00:43:52,520 So, I have made steamed Cantonese barramundi, 968 00:43:52,520 --> 00:43:55,880 and I have re-created it to make a healthier version. 969 00:43:55,880 --> 00:43:58,160 Brittany, I grew up eating Cantonese fish... 970 00:43:58,160 --> 00:43:59,160 Yes. 971 00:43:59,160 --> 00:44:01,360 ..and you've steamed it to perfection. 972 00:44:01,360 --> 00:44:03,600 But when you deconstruct a dish, 973 00:44:03,600 --> 00:44:05,880 it has to be better than the original. 974 00:44:05,880 --> 00:44:08,520 ANDY: Thanks, Brittany. (CHEERING, APPLAUSE) 975 00:44:08,520 --> 00:44:10,200 Next up, Andrew. 976 00:44:11,520 --> 00:44:13,960 I've made nori and seaweed soba noodles 977 00:44:13,960 --> 00:44:18,080 with pork, morel mushrooms, with kombu butter. 978 00:44:18,080 --> 00:44:19,840 POH: I really loved all the elements. 979 00:44:19,840 --> 00:44:23,240 My only one criticism was actually the noodle. 980 00:44:23,240 --> 00:44:25,400 I don't think they're cooked enough. 981 00:44:25,400 --> 00:44:26,600 Right. 982 00:44:27,720 --> 00:44:29,640 ANDY: Jake! (CHEERING, APPLAUSE) 983 00:44:29,640 --> 00:44:31,000 What's going on here? 984 00:44:31,000 --> 00:44:34,560 It is a fennel som tum with tamarind, 985 00:44:34,560 --> 00:44:36,800 chilli and lime caramel, and fried chicken. 986 00:44:38,880 --> 00:44:40,320 I got bad news. 987 00:44:40,320 --> 00:44:41,880 Mmm. 988 00:44:41,880 --> 00:44:43,440 The chicken's under, mate. Yeah. 989 00:44:45,160 --> 00:44:47,280 Mate, I'm devo for you because, like, 990 00:44:47,280 --> 00:44:48,960 the look, the smell... 991 00:44:48,960 --> 00:44:52,600 I'm sorry, but raw chicken, we can't really taste the dish. 992 00:44:54,280 --> 00:44:55,600 Please, Luke. 993 00:44:55,600 --> 00:44:57,960 (CHEERING, APPLAUSE) 994 00:44:57,960 --> 00:44:59,760 LUKE: This competition, it's really tough, 995 00:44:59,760 --> 00:45:02,680 and some little mistakes may have cost some other people. 996 00:45:02,680 --> 00:45:06,520 And for me, this cook was just absolute chaos. 997 00:45:08,080 --> 00:45:11,320 So, until the judges cut open that bombe Alaska, 998 00:45:11,320 --> 00:45:13,760 I have no idea what the inside looks like. 999 00:45:13,760 --> 00:45:15,760 It could be a complete disaster. 1000 00:45:28,600 --> 00:45:30,640 Luke, what have you made? 1001 00:45:32,160 --> 00:45:34,320 Uh, it's a bombe Alaska. 1002 00:45:36,240 --> 00:45:39,280 This is a bit of a risk, no, surely? On a day like today? 1003 00:45:39,280 --> 00:45:40,880 100%. 1004 00:45:42,600 --> 00:45:43,880 Can I just tell you... 1005 00:45:45,360 --> 00:45:46,920 ..I wouldn't have done it. 1006 00:45:46,920 --> 00:45:48,560 ANDY: Yeah! No chance. 1007 00:45:48,560 --> 00:45:50,880 It's insane. 1008 00:45:51,920 --> 00:45:54,040 Dude, he was working like a madman. 1009 00:45:54,040 --> 00:45:56,120 OK, come over here and do the trick. 1010 00:46:03,520 --> 00:46:04,720 Easy there. 1011 00:46:06,920 --> 00:46:09,040 (VOICEOVER) I'm very nervous. 1012 00:46:09,040 --> 00:46:11,360 I have no idea what the inside looks like. 1013 00:46:13,440 --> 00:46:15,400 And I'm just praying that it just holds together. 1014 00:46:20,160 --> 00:46:23,040 Well, we cannot wait to taste it. 1015 00:46:34,280 --> 00:46:37,280 (ALL EXCLAIM) JEAN-CHRISTOPHE: Look at this! 1016 00:46:38,840 --> 00:46:41,320 (CHEERING) Come on! 1017 00:46:48,640 --> 00:46:50,600 I cannot believe this. 1018 00:46:50,600 --> 00:46:54,120 Even just the colours, it's so appetising. 1019 00:46:54,120 --> 00:46:56,400 (ANDY EXCLAIMS) Does it taste good? 1020 00:47:16,280 --> 00:47:17,840 POH: Luke... 1021 00:47:18,960 --> 00:47:23,520 ..I cannot believe that you have made every element 1022 00:47:23,520 --> 00:47:25,120 that you said you would make, 1023 00:47:25,120 --> 00:47:29,080 but every element is delicious and really delicate. 1024 00:47:30,480 --> 00:47:32,040 So, the flavour combination, 1025 00:47:32,040 --> 00:47:34,480 you've been so subtle with the way you've used the lavender, 1026 00:47:34,480 --> 00:47:36,760 because that can be a very overpowering flavour, 1027 00:47:36,760 --> 00:47:39,160 and honey, as well, can be very overpowering. 1028 00:47:39,160 --> 00:47:41,680 But holy cow, 1029 00:47:41,680 --> 00:47:44,240 I... (GASPS) 1030 00:47:44,240 --> 00:47:46,800 She wrote you off, by the way. I'm gonna dob her in. 1031 00:47:46,800 --> 00:47:50,040 She came up the front and she was like, "No chance." 1032 00:47:50,040 --> 00:47:51,800 She told me to my face. Oh, yes! 1033 00:47:51,800 --> 00:47:54,080 I'm like... You've got this, like, very, um, 1034 00:47:54,080 --> 00:47:55,880 strong larrikin vibe about you, 1035 00:47:55,880 --> 00:47:58,360 and it just made me go completely ageist. 1036 00:47:58,360 --> 00:48:01,720 And I'm like, "This guy is clowning around, OK? 1037 00:48:01,720 --> 00:48:04,120 "He is not going to make a bombe Alaska." 1038 00:48:04,120 --> 00:48:06,440 Bloody hell, dude. Props to you. 1039 00:48:06,440 --> 00:48:08,400 Thanks, Poh. 1040 00:48:08,400 --> 00:48:09,960 Yes. 1041 00:48:09,960 --> 00:48:11,320 You know when you're young, 1042 00:48:11,320 --> 00:48:13,640 like, and you used to do dumb things? 1043 00:48:13,640 --> 00:48:15,480 (ALL LAUGH) 1044 00:48:15,480 --> 00:48:17,000 That was you doing that. 1045 00:48:17,000 --> 00:48:18,160 (LAUGHTER) 1046 00:48:18,160 --> 00:48:19,200 You're fearless. 1047 00:48:19,200 --> 00:48:21,880 And you've probably got that right amount of confidence, 1048 00:48:21,880 --> 00:48:25,480 fearlessness and a little bit of naivety to, like, 1049 00:48:25,480 --> 00:48:27,640 really do some good things in here. 1050 00:48:27,640 --> 00:48:28,640 That was amazing. 1051 00:48:28,640 --> 00:48:31,080 (CHEERING) 1052 00:48:36,680 --> 00:48:40,120 Everything was so well done. So well done. 1053 00:48:40,120 --> 00:48:42,560 You bloody did it! (BOTH LAUGH) 1054 00:48:48,560 --> 00:48:53,200 We asked you to cook us your show-stopper dish. 1055 00:48:53,200 --> 00:48:58,200 And believe me when I say, this was a very, very tough decision. 1056 00:49:00,960 --> 00:49:02,680 If we call your name out, 1057 00:49:02,680 --> 00:49:05,000 please come up to claim your apron 1058 00:49:05,000 --> 00:49:07,920 and join the others in the top 24. 1059 00:49:09,600 --> 00:49:10,880 Against all odds... 1060 00:49:12,360 --> 00:49:15,440 ..this dish blew our minds... 1061 00:49:16,560 --> 00:49:20,520 ..and its maker pulled it off like a pro. 1062 00:49:20,520 --> 00:49:24,000 Take this apron and own it, 1063 00:49:24,000 --> 00:49:25,240 Luke! 1064 00:49:25,240 --> 00:49:28,800 (CHEERING, APPLAUSE) 1065 00:49:30,680 --> 00:49:33,360 Yes! Got an apron. 1066 00:49:33,360 --> 00:49:35,600 I did what I came out here to do, 1067 00:49:35,600 --> 00:49:38,680 and I'm just gonna take this competition by the horns 1068 00:49:38,680 --> 00:49:40,240 and see how far I can go. 1069 00:49:42,680 --> 00:49:43,760 JEAN-CHRISTOPHE: Right... 1070 00:49:45,320 --> 00:49:49,160 ..the next one took me back to Paris... 1071 00:49:54,080 --> 00:49:56,160 ..with the perfect bite. 1072 00:49:57,720 --> 00:50:00,160 Welcome to MasterChef, 1073 00:50:00,160 --> 00:50:01,600 Lucy! 1074 00:50:01,600 --> 00:50:05,240 (CHEERING, APPLAUSE) 1075 00:50:08,160 --> 00:50:10,520 ANDY: Lucy to the top 24, everybody! 1076 00:50:14,560 --> 00:50:16,720 Big dream, big dish. 1077 00:50:21,360 --> 00:50:23,440 This apron is yours... 1078 00:50:26,160 --> 00:50:27,720 ..Grace! 1079 00:50:27,720 --> 00:50:30,440 (CHEERING, APPLAUSE) 1080 00:50:32,200 --> 00:50:33,320 Yeah, well done. 1081 00:50:35,560 --> 00:50:37,760 Grace into the top 24! 1082 00:50:39,840 --> 00:50:41,960 Don't knock over the trophy. (LAUGHS) 1083 00:50:47,960 --> 00:50:51,560 POH: This final apron was the toughest. 1084 00:50:54,560 --> 00:50:55,720 But ultimately, 1085 00:50:55,720 --> 00:51:00,000 it's going to somebody who blew us away with flavour. 1086 00:51:00,000 --> 00:51:02,000 I'm so glad you took a risk... 1087 00:51:07,120 --> 00:51:09,400 ..with the bisque, Petro! 1088 00:51:09,400 --> 00:51:12,480 (CHEERING, APPLAUSE) 1089 00:51:19,520 --> 00:51:22,000 You must be very pleased. Thank you so much. 1090 00:51:30,320 --> 00:51:32,480 To everyone else, 1091 00:51:32,480 --> 00:51:35,040 we hope that cooking in the MasterChef kitchen 1092 00:51:35,040 --> 00:51:40,560 has inspired you even more to keep chasing your food dreams. 1093 00:51:40,560 --> 00:51:43,160 We want to thank you guys so much. 1094 00:51:43,160 --> 00:51:44,360 JEAN-CHRISTOPHE: Yeah. 1095 00:51:44,360 --> 00:51:47,880 But for now, it's time to say goodbye. 1096 00:51:47,880 --> 00:51:49,640 Goodbye. SOFIA: Thank you, guys! 1097 00:51:49,640 --> 00:51:51,520 Thank you, everybody! Thank you, guys. 1098 00:51:51,520 --> 00:51:53,320 LEQAA: I am so proud of myself. 1099 00:51:53,320 --> 00:51:55,400 It was a hell of a journey. 1100 00:51:55,400 --> 00:51:57,080 So I'm gonna go home 1101 00:51:57,080 --> 00:51:59,320 and I'm gonna focus on my passion. 1102 00:51:59,320 --> 00:52:02,080 'cause excuses are everywhere. 1103 00:52:02,080 --> 00:52:05,000 Give it up for everybody! 1104 00:52:05,000 --> 00:52:07,760 (ALL CHEER AND APPLAUD) 1105 00:52:11,120 --> 00:52:17,240 Guys, you're in the top 24 of MasterChef 2026! 1106 00:52:17,240 --> 00:52:21,520 (ALL CHEER AND LAUGH) 1107 00:52:25,840 --> 00:52:28,560 ANNOUNCER: Sunday night, it's a mystery box 1108 00:52:28,560 --> 00:52:31,520 from a true-blue superstar. 1109 00:52:31,520 --> 00:52:34,120 Give it up for Jane and Jimmy Barnes! 1110 00:52:34,120 --> 00:52:35,720 (CHEERING) 1111 00:52:35,720 --> 00:52:38,960 Oh, my God. I am such a massive fan. 1112 00:52:38,960 --> 00:52:42,160 Not in my wildest dreams did I ever think 1113 00:52:42,160 --> 00:52:44,880 I would be cooking for Jimmy and Jane Barnes. 1114 00:52:44,880 --> 00:52:50,800 But watch out because he's become a true-blue foodie. 1115 00:52:50,800 --> 00:52:53,440 Jimmy Barnes has a little surprise for you all. 1116 00:52:53,440 --> 00:52:55,320 Uh-oh. 1117 00:52:55,320 --> 00:52:59,160 If you use this in your dish, you'll get an extra 15 minutes. 1118 00:52:59,160 --> 00:53:00,440 (ALL EXCLAIM) 1119 00:53:01,640 --> 00:53:03,280 Oh, my God! 1120 00:53:03,280 --> 00:53:04,360 What is that?! 1121 00:53:09,240 --> 00:53:11,240 Captions by Red Bee Media