1 00:00:02,320 --> 00:00:05,080 Hi, my name is Tim. I'm a home cook. 2 00:00:05,080 --> 00:00:06,120 I cook for my family. 3 00:00:06,120 --> 00:00:09,160 And I'm gonna do, um, a bit of butter chicken. 4 00:00:09,160 --> 00:00:11,800 The way I kind of do it as a home cook. 5 00:00:11,800 --> 00:00:13,760 So, I'm gonna make it up as I go. 6 00:00:13,760 --> 00:00:16,600 I'm gonna use some fresh garlic, some fresh ginger. 7 00:00:16,600 --> 00:00:20,760 ANNOUNCER: The way Australians learn about and share food... 8 00:00:20,760 --> 00:00:23,480 The balance of flavours here is incredible. 9 00:00:23,480 --> 00:00:24,840 ..has changed... 10 00:00:24,840 --> 00:00:26,800 I'm making pork dumplings, 11 00:00:26,800 --> 00:00:29,120 which is probably one of the first dishes 12 00:00:29,120 --> 00:00:30,920 I remember making with my mum. 13 00:00:30,920 --> 00:00:33,000 ..leading to an explosion... 14 00:00:33,000 --> 00:00:34,880 MAN: To me, food is more than just what's on the plate. 15 00:00:34,880 --> 00:00:36,800 ..of passionate home cooks... 16 00:00:36,800 --> 00:00:40,160 I really love the joy that I can bring to others through my food. 17 00:00:40,160 --> 00:00:41,480 ..wanting to be... 18 00:00:41,480 --> 00:00:42,800 MAN: Like, oodles of noodles. 19 00:00:42,800 --> 00:00:46,000 ..the new superstars of food. 20 00:00:49,560 --> 00:00:52,720 Welcome to the MasterChef kitchen! 21 00:00:52,720 --> 00:00:55,200 We've scoured the country... Let's go. 22 00:00:55,200 --> 00:00:57,240 ..for the best home cooks 23 00:00:57,240 --> 00:00:59,360 who'll now compete for a spot 24 00:00:59,360 --> 00:01:02,600 in the world's greatest cooking competition. 25 00:01:02,600 --> 00:01:05,200 If you want one of these, you'd better hustle! 26 00:01:05,200 --> 00:01:07,000 I want the apron like crazy. 27 00:01:07,000 --> 00:01:10,080 This new batch of MasterChef hopefuls 28 00:01:10,080 --> 00:01:13,000 will be inspired by culinary legends... 29 00:01:13,000 --> 00:01:14,280 ANDY ALLEN: Rick Stein! 30 00:01:14,280 --> 00:01:16,280 Maggie Beer! 31 00:01:16,280 --> 00:01:18,120 POH LING YEOW: Sanjeev Kapoor! 32 00:01:18,120 --> 00:01:19,440 Curtis Stone! 33 00:01:19,440 --> 00:01:21,160 What a nice welcome. 34 00:01:21,160 --> 00:01:25,040 ..the most exciting viral food creators. 35 00:01:25,040 --> 00:01:27,120 These are my viral fruit desserts. 36 00:01:27,120 --> 00:01:31,400 Today I'm going to show you guys how to make the OG dim sim. 37 00:01:31,400 --> 00:01:34,040 Hey, babe! What do you want for breakfast? 38 00:01:34,040 --> 00:01:36,480 Oh, my God! MAN: No, you're joking. 39 00:01:36,480 --> 00:01:37,640 Andy Cooks. 40 00:01:38,640 --> 00:01:41,520 The cooking will reach new heights. 41 00:01:41,520 --> 00:01:43,320 POH: I've never had anything like that. 42 00:01:43,320 --> 00:01:45,480 It's a phenomenal dish. 43 00:01:45,480 --> 00:01:47,560 SOFIA LEVIN: That is dynamite. 44 00:01:47,560 --> 00:01:49,880 JEAN-CHRISTOPHE NOVELLI: This is probably the best 45 00:01:49,880 --> 00:01:51,960 I have so far in my life. 46 00:01:51,960 --> 00:01:53,480 ANDY: I am blown away. 47 00:01:53,480 --> 00:01:57,840 The creativity shown in this plate of food is off the charts. 48 00:01:57,840 --> 00:01:58,840 And... 49 00:01:58,840 --> 00:02:01,360 The MasterChef babies are here, everyone! 50 00:02:01,360 --> 00:02:03,520 ..with the biggest guests... 51 00:02:03,520 --> 00:02:06,800 Music and food are all things that feed the soul. 52 00:02:06,800 --> 00:02:08,720 ANDY: Robert Irwin, everybody! 53 00:02:08,720 --> 00:02:11,040 This is such a dream come true. 54 00:02:11,040 --> 00:02:12,240 ..ever. 55 00:02:12,240 --> 00:02:14,720 SOFIA: The Duchess of Sussex, 56 00:02:14,720 --> 00:02:16,440 Meghan Markle. 57 00:02:16,440 --> 00:02:18,400 (LAUGHS) 58 00:02:18,400 --> 00:02:20,160 (CHEERING, APPLAUSE) 59 00:02:20,160 --> 00:02:21,320 Hello. 60 00:02:21,320 --> 00:02:23,640 (ALL CHEER) 61 00:02:23,640 --> 00:02:26,360 I am rubbing my temples 62 00:02:26,360 --> 00:02:28,840 because I can't understand how this is so good. 63 00:02:28,840 --> 00:02:30,440 (LAUGHS) 64 00:02:30,440 --> 00:02:31,720 Here we go. 65 00:02:50,200 --> 00:02:52,960 MAN: Oh, my goodness. 66 00:02:52,960 --> 00:02:56,160 (ALL EXCLAIM) 67 00:02:58,960 --> 00:03:01,120 Oh, my gosh! Can you believe it?! 68 00:03:01,120 --> 00:03:03,000 (ALL CHATTER EXCITEDLY) 69 00:03:06,960 --> 00:03:09,360 I have dreamt of walking into this garden 70 00:03:09,360 --> 00:03:12,520 for 17 years - from series one, episode one. 71 00:03:13,840 --> 00:03:15,120 And now I'm here. 72 00:03:15,120 --> 00:03:17,520 (ALL CHATTER EXCITEDLY) 73 00:03:17,520 --> 00:03:18,640 WOMAN: It is amazing. 74 00:03:18,640 --> 00:03:21,520 I'm journaling it. I'm never going to forget this day. 75 00:03:21,520 --> 00:03:23,840 Oh, my goodness! 76 00:03:23,840 --> 00:03:25,520 This is sick! 77 00:03:25,520 --> 00:03:27,080 MAN: Dude, wow. 78 00:03:27,080 --> 00:03:30,240 Mate, taking it all in. This is actually wow, man. 79 00:03:30,240 --> 00:03:31,440 Like, we're actually here. 80 00:03:31,440 --> 00:03:33,360 I'm just in awe. 81 00:03:33,360 --> 00:03:35,440 Like, such an out-of-body experience. 82 00:03:35,440 --> 00:03:37,280 Happy to see the M. 83 00:03:37,280 --> 00:03:39,680 MAN: Look at the M up there. WOMAN: I know. 84 00:03:39,680 --> 00:03:42,200 AARON: And I'm ready to push myself to the limit 85 00:03:42,200 --> 00:03:44,200 to get one of those aprons. 86 00:03:44,200 --> 00:03:45,680 I really want this. 87 00:03:47,720 --> 00:03:49,640 I am feeling so excited. 88 00:03:49,640 --> 00:03:54,520 I have to remind myself to walk because my legs are like jelly. 89 00:03:54,520 --> 00:03:56,360 There are so many other people. 90 00:03:56,360 --> 00:03:59,600 What are we doing? Where are the judges? 91 00:03:59,600 --> 00:04:01,160 What's going on? 92 00:04:01,160 --> 00:04:03,000 And all of a sudden... 93 00:04:03,000 --> 00:04:06,360 (CHATTER RECEDES) 94 00:04:12,640 --> 00:04:14,440 WOMAN: Oh, my God, guys! Look! 95 00:04:14,440 --> 00:04:16,360 (ALL CHEER) 96 00:04:16,360 --> 00:04:20,040 ..this projection goes on to the MasterChef kitchen building. 97 00:04:22,160 --> 00:04:23,480 GEORGE CALOMBARIS: What's your name? 98 00:04:23,480 --> 00:04:24,520 Reynold. Reynold? 99 00:04:24,520 --> 00:04:25,520 Yes. 100 00:04:25,520 --> 00:04:27,720 WOMAN: Oh, my God. 101 00:04:27,720 --> 00:04:29,960 My name's Minoli, and I'm from Darwin. 102 00:04:29,960 --> 00:04:31,640 Hey, guys. My name's Brendan. 103 00:04:31,640 --> 00:04:33,600 What's your name? My name is Kishwar. 104 00:04:33,600 --> 00:04:34,600 I'm Reece. 105 00:04:34,600 --> 00:04:35,840 I'm Mindy, I'm a physiotherapist. 106 00:04:35,840 --> 00:04:38,120 Hi, I'm Khanh. 107 00:04:38,120 --> 00:04:41,360 WOMAN: All of these super familiar faces popping up - 108 00:04:41,360 --> 00:04:44,000 Matt Sinclair, Reynold, Reece - 109 00:04:44,000 --> 00:04:47,560 and I'm just thinking they have all been standing 110 00:04:47,560 --> 00:04:49,160 where I'm standing today, 111 00:04:49,160 --> 00:04:52,120 and it is just the most insane feeling. 112 00:04:52,120 --> 00:04:53,880 MAN: How much do you really want this? 113 00:04:55,040 --> 00:04:57,640 Um, I've given up everything for this. 114 00:04:57,640 --> 00:04:59,360 I'm here because I really want to be. 115 00:05:00,600 --> 00:05:04,240 Food's always been number one. 116 00:05:04,240 --> 00:05:09,240 It's always been my biggest passion. It's special. 117 00:05:14,120 --> 00:05:15,680 That's really bloody good. 118 00:05:17,600 --> 00:05:20,240 Welcome to the top 24. 119 00:05:20,240 --> 00:05:24,240 MAN: I can relate to that dish, and I want to see more of it. 120 00:05:24,240 --> 00:05:25,680 It's a yes from me. 121 00:05:25,680 --> 00:05:27,000 Where have you been? 122 00:05:27,000 --> 00:05:28,680 (SOBS) Like, seriously? 123 00:05:30,240 --> 00:05:32,360 Just at home. ALL: Aw. 124 00:05:32,360 --> 00:05:34,760 We see some of our favourite contestants 125 00:05:34,760 --> 00:05:37,080 exactly in the same position where we are. 126 00:05:37,080 --> 00:05:40,600 All nervous, all excited, all trying to get that apron. 127 00:05:40,600 --> 00:05:42,600 Yes! Yay! 128 00:05:42,600 --> 00:05:43,720 Yes! 129 00:05:45,120 --> 00:05:47,320 So excited. Can I have my apron, please? 130 00:05:47,320 --> 00:05:49,000 (ALL LAUGH) 131 00:05:49,000 --> 00:05:51,120 Justine, brilliant stuff. 132 00:05:51,120 --> 00:05:53,560 Marion is the first one through! 133 00:05:53,560 --> 00:05:55,720 (SQUEALS) 134 00:05:55,720 --> 00:05:57,320 Andre, great job. 135 00:05:57,320 --> 00:05:59,560 Sarah. (CHEERING) 136 00:05:59,560 --> 00:06:01,240 You deserve it. Thank you so much. 137 00:06:01,240 --> 00:06:03,240 ALL: (CHANT) Apron! Apron! Apron! 138 00:06:03,240 --> 00:06:05,200 Congratulations. 139 00:06:05,200 --> 00:06:08,200 Callum, you are going to be a superstar. 140 00:06:11,120 --> 00:06:14,920 (ALL CHEER) 141 00:06:17,280 --> 00:06:19,280 Oh, my God! 142 00:06:19,280 --> 00:06:23,760 The tears have started rolling down my eyes. 143 00:06:23,760 --> 00:06:25,680 It's so inspirational. 144 00:06:26,800 --> 00:06:31,080 It's made me realise it's my time to get an apron. 145 00:06:31,080 --> 00:06:34,840 And I'm going to give it my best shot. 146 00:06:34,840 --> 00:06:36,760 (ALL CHEER) 147 00:06:40,680 --> 00:06:43,040 ANDY: Here we go! 148 00:06:45,440 --> 00:06:47,000 Look at these guys! 149 00:06:47,000 --> 00:06:49,080 (CHEERING CONTINUES) 150 00:06:49,080 --> 00:06:52,080 How inspiring was that, huh? 151 00:06:52,080 --> 00:06:53,800 Amazing. Amazing. 152 00:06:53,800 --> 00:06:55,800 And guess what. 153 00:06:55,800 --> 00:06:58,720 None of those cooks have won the competition. 154 00:06:58,720 --> 00:07:03,120 WOMAN: Holy heck, that's right. (LAUGHTER) 155 00:07:03,120 --> 00:07:06,640 I'm proof that you don't have to win MasterChef 156 00:07:06,640 --> 00:07:08,120 to make your dreams come true. 157 00:07:09,600 --> 00:07:13,320 All you have to do is get your hands on one of these. 158 00:07:13,320 --> 00:07:15,160 (ALL CHEER) 159 00:07:18,840 --> 00:07:21,680 All MasterChef dreams start with a white apron. 160 00:07:23,200 --> 00:07:27,000 These auditions are the biggest opportunity you'll have 161 00:07:27,000 --> 00:07:29,320 to make your dreams become reality. 162 00:07:31,400 --> 00:07:33,920 You all have what it takes 163 00:07:33,920 --> 00:07:36,640 to be the new superstars of food. 164 00:07:36,640 --> 00:07:39,480 (ALL CHEER) 165 00:07:42,080 --> 00:07:45,120 And if it hasn't dawned on you yet, 166 00:07:45,120 --> 00:07:47,920 one of you will win the title 167 00:07:47,920 --> 00:07:50,840 of MasterChef Australia 2026! 168 00:07:50,840 --> 00:07:54,880 (ALL CHEER) 169 00:07:54,880 --> 00:07:57,520 You'll take home a life-changing prize 170 00:07:57,520 --> 00:08:01,400 of ยค250,000 171 00:08:01,400 --> 00:08:04,440 and get your name on the MasterChef Trophy. 172 00:08:04,440 --> 00:08:06,440 Ooh. 173 00:08:06,440 --> 00:08:08,880 Before we go any further, 174 00:08:08,880 --> 00:08:11,160 we'd like to acknowledge the traditional owners of 175 00:08:11,160 --> 00:08:14,720 the land upon which this competition takes place 176 00:08:14,720 --> 00:08:18,280 and pay our respects to the elders past and present. 177 00:08:19,160 --> 00:08:21,600 This is a land that has always been rich 178 00:08:21,600 --> 00:08:23,680 in food and culture. 179 00:08:23,680 --> 00:08:27,240 So please take that as inspiration in this kitchen. 180 00:08:29,320 --> 00:08:33,080 Guys, we cannot wait to taste your food. 181 00:08:34,280 --> 00:08:38,160 We are going to hoover you like mini magnets, 182 00:08:38,160 --> 00:08:41,240 and smell, taste, assess you. 183 00:08:41,240 --> 00:08:43,480 But we're going to get the best of you. 184 00:08:43,480 --> 00:08:44,640 Good luck. 185 00:08:44,640 --> 00:08:46,600 For these auditions, 186 00:08:46,600 --> 00:08:49,880 we are going to split you straight down the middle 187 00:08:49,880 --> 00:08:52,200 into two groups of 20. 188 00:08:52,200 --> 00:08:55,080 So, if you're on, like, that side of the Vespa, 189 00:08:55,080 --> 00:08:56,600 get on that side of the Vespa. 190 00:08:56,600 --> 00:08:57,760 If you're on that side of the Vespa, 191 00:08:57,760 --> 00:08:59,120 get on that side of the Vespa. 192 00:09:00,240 --> 00:09:03,080 Nailed it. Oh, no. 193 00:09:03,080 --> 00:09:04,760 (ALL LAUGH) 194 00:09:04,760 --> 00:09:07,120 What was that little toodle-loo? 195 00:09:07,120 --> 00:09:11,560 So, you're group one, and you guys are group two. 196 00:09:12,760 --> 00:09:15,000 Everyone's eyeing each other off now, aren't they, huh? 197 00:09:15,000 --> 00:09:16,720 (ALL LAUGH) Just got a bit real. 198 00:09:18,280 --> 00:09:20,800 Alright, group one, get ready. You're cooking first. 199 00:09:20,800 --> 00:09:22,840 (ALL REACT) 200 00:09:22,840 --> 00:09:24,080 WOMAN: OK. 201 00:09:24,080 --> 00:09:26,200 Group two, you'll be cheering them on from the gantry. 202 00:09:26,200 --> 00:09:28,120 (GROUP TWO CHEER) 203 00:09:28,120 --> 00:09:29,960 Alrighty. Follow us. 204 00:09:29,960 --> 00:09:32,440 ANDY: Come on! (ALL CHEER) 205 00:09:32,440 --> 00:09:33,680 Oh, my God. 206 00:09:33,680 --> 00:09:35,800 Oh, my God, oh, my God, oh, my God. 207 00:09:35,800 --> 00:09:38,080 MAN: Crazy. WOMAN: Crazy. 208 00:09:45,960 --> 00:09:48,240 MAN: Oh, my God. We're going in. We're going in. We're going in. 209 00:09:48,240 --> 00:09:51,120 (ALL CHATTER EXCITEDLY) 210 00:09:57,680 --> 00:10:00,680 WOMAN: My mind's just spinning as I walk into the kitchen... 211 00:10:00,680 --> 00:10:02,360 Oh, my God, there's the clock. 212 00:10:02,360 --> 00:10:06,120 ..seeing the judges, the aprons and the trophy. 213 00:10:07,880 --> 00:10:10,600 It's like, OK, this is real now. 214 00:10:10,600 --> 00:10:13,200 Like, I've gotta... I've gotta prove myself, 215 00:10:13,200 --> 00:10:15,000 I've gotta cook. 216 00:10:15,000 --> 00:10:16,680 I've gotta put my best foot forward. 217 00:10:19,160 --> 00:10:21,160 Hi. 218 00:10:21,160 --> 00:10:24,080 Well, what do you think of this kitchen? 219 00:10:24,080 --> 00:10:26,840 (ALL CHEER) 220 00:10:31,360 --> 00:10:33,400 Lydia. Yes? 221 00:10:33,400 --> 00:10:34,680 Do you want a tissue? 222 00:10:34,680 --> 00:10:35,920 (SOME LAUGH) 223 00:10:35,920 --> 00:10:38,840 You feel emotional already. Are you OK? 224 00:10:38,840 --> 00:10:40,360 SOME: Aw. 225 00:10:40,360 --> 00:10:41,640 I'm menopausal. 226 00:10:41,640 --> 00:10:45,720 (ALL LAUGH) 227 00:10:45,720 --> 00:10:47,920 Oh, it's gonna be a wild ride! 228 00:10:47,920 --> 00:10:50,800 (ALL LAUGH) 229 00:10:50,800 --> 00:10:52,440 How do you feel? 230 00:10:52,440 --> 00:10:56,280 It's just something I've never imagined would happen, 231 00:10:56,280 --> 00:10:57,720 and it's happened. 232 00:10:57,720 --> 00:10:59,120 (SIGHS) It's great. 233 00:10:59,120 --> 00:11:00,320 Excellent. 234 00:11:00,320 --> 00:11:01,720 The same for us. 235 00:11:01,720 --> 00:11:03,960 We're that close to cry, too, by the way. 236 00:11:03,960 --> 00:11:05,520 (ALL LAUGH) 237 00:11:05,520 --> 00:11:07,800 How about you, Aaron? (LAUGHS) 238 00:11:07,800 --> 00:11:10,720 Were you just...were you just looking at the trophy? 239 00:11:10,720 --> 00:11:12,680 Yeah! Yeah, you were! 240 00:11:12,680 --> 00:11:14,360 Eyes on the prize. 241 00:11:14,360 --> 00:11:17,200 I like it. Eyes on the prize. 242 00:11:17,200 --> 00:11:19,360 You've gotta get one of those before you can get that. 243 00:11:19,360 --> 00:11:21,040 (LAUGHTER) 244 00:11:21,040 --> 00:11:22,560 What brought you here? 245 00:11:22,560 --> 00:11:23,560 Um... 246 00:11:25,040 --> 00:11:26,240 ..my partner, actually. 247 00:11:26,240 --> 00:11:27,240 Yeah? Yeah. 248 00:11:27,240 --> 00:11:31,320 So, she...she helped me find what I was good at 249 00:11:31,320 --> 00:11:34,160 when I was really lost and didn't know what to do. 250 00:11:34,160 --> 00:11:37,200 Um, and if it weren't for her, I wouldn't have applied at all. 251 00:11:37,200 --> 00:11:39,800 I just...I wouldn't be here without her, so... 252 00:11:39,800 --> 00:11:41,640 And what is that? What do you want to do in life? 253 00:11:41,640 --> 00:11:43,680 Yeah, I just want to be a great chef, and just... 254 00:11:43,680 --> 00:11:45,360 You want to be a chef? Yeah. 255 00:11:45,360 --> 00:11:47,240 Yes! 256 00:11:47,240 --> 00:11:48,640 Yes! 257 00:11:48,640 --> 00:11:50,400 I just want to make food my life, that's it. 258 00:11:50,400 --> 00:11:52,240 Nice. It's all down to hard work now. 259 00:11:52,240 --> 00:11:54,120 Good luck. Thank you. 260 00:11:54,120 --> 00:11:56,440 Mate, we have got a good bunch on our hands, haven't we? 261 00:11:56,440 --> 00:11:57,720 I know. 262 00:11:57,720 --> 00:11:59,080 This is just half of them. 263 00:11:59,080 --> 00:12:01,840 (SOME LAUGH) 264 00:12:01,840 --> 00:12:04,400 You've all come here with big dreams, 265 00:12:04,400 --> 00:12:07,520 and we want you to show us your dream. 266 00:12:07,520 --> 00:12:09,640 On a plate. 267 00:12:09,640 --> 00:12:11,080 We're giving you 90 minutes 268 00:12:11,080 --> 00:12:13,440 to cook your way into this competition. 269 00:12:14,520 --> 00:12:16,240 The pantry is open, 270 00:12:16,240 --> 00:12:19,360 and all the equipment you could possibly need is on the shelves. 271 00:12:21,000 --> 00:12:25,320 This needs to be the best dish you've ever cooked. 272 00:12:25,320 --> 00:12:26,320 OK. 273 00:12:26,320 --> 00:12:27,400 Because... 274 00:12:28,440 --> 00:12:31,560 ..tonight we are giving away 275 00:12:31,560 --> 00:12:33,520 ten white aprons. 276 00:12:33,520 --> 00:12:36,880 (ALL EXCLAIM) 277 00:12:36,880 --> 00:12:39,320 Ooh, that was... that was a nervous clap. 278 00:12:39,320 --> 00:12:42,200 (ALL LAUGH) 279 00:12:42,200 --> 00:12:44,920 With 20 of you cooking, 280 00:12:44,920 --> 00:12:47,400 you only have a 50-50 shot. 281 00:12:50,000 --> 00:12:51,640 Right, are you ready?! 282 00:12:51,640 --> 00:12:53,160 ALL: Yes! 283 00:12:53,160 --> 00:12:54,760 Your 90 minutes start... 284 00:12:56,080 --> 00:12:57,080 ..now! 285 00:12:57,080 --> 00:12:59,000 Good luck! (ALL SHOUT) 286 00:12:59,000 --> 00:13:00,200 Whoo-hoo! 287 00:13:03,440 --> 00:13:05,600 WOMAN: Oh, my God, this is insane! 288 00:13:05,600 --> 00:13:09,120 First time in there must be like, "Uh, sorry. Uh. Uh." 289 00:13:09,120 --> 00:13:10,160 Sorry. 290 00:13:10,160 --> 00:13:11,240 This is chaos. 291 00:13:11,240 --> 00:13:12,720 Traffic jam indeed. 292 00:13:12,720 --> 00:13:14,960 WOMAN: It's almost like a stampede of human beings. 293 00:13:14,960 --> 00:13:16,760 Ooh. Excuse me. Behind. 294 00:13:16,760 --> 00:13:19,560 ..and I'm not wanting to be the one that gets squashed. 295 00:13:19,560 --> 00:13:21,640 So I'm trying to navigate my way through 296 00:13:21,640 --> 00:13:25,040 all of these people who are feeling just as excited as I am. 297 00:13:26,720 --> 00:13:28,520 MAN: Oh, my goodness, look at this. 298 00:13:28,520 --> 00:13:30,520 This is incredible. 299 00:13:30,520 --> 00:13:33,520 They've got every spice you could ever imagine. 300 00:13:33,520 --> 00:13:36,240 They've got every oil you could ever imagine. 301 00:13:36,240 --> 00:13:39,040 The fruit-and-veg section, it's looking beautiful. 302 00:13:39,040 --> 00:13:40,680 Parsley? Over here. 303 00:13:40,680 --> 00:13:41,680 Thank you. 304 00:13:41,680 --> 00:13:44,400 I see a beautiful West Australian marron. 305 00:13:45,600 --> 00:13:48,240 Straightaway, I'm thinking, "I'm getting that thing first." 306 00:13:48,240 --> 00:13:50,400 Have you gone for the marron? 307 00:13:50,400 --> 00:13:51,440 Yes, sir. 308 00:13:51,440 --> 00:13:54,520 Someone lives a pretty bloody good life! 309 00:13:54,520 --> 00:13:56,840 (ONLOOKERS CHEER) Come on! 310 00:13:58,440 --> 00:14:00,240 MAN: This is crazy. 311 00:14:02,960 --> 00:14:04,160 Oh, I'm puffed. 312 00:14:05,360 --> 00:14:07,680 Oh, we are back, baby. 313 00:14:07,680 --> 00:14:09,360 This is epic. I know. 314 00:14:09,360 --> 00:14:12,640 It's so electric in here right now. 315 00:14:12,640 --> 00:14:15,000 It was just such a, like, raw fear. 316 00:14:15,000 --> 00:14:16,840 Yeah. Yeah. Remember it? 317 00:14:16,840 --> 00:14:18,160 I remember it vividly. 318 00:14:18,160 --> 00:14:20,120 But I feel like here you get a chance 319 00:14:20,120 --> 00:14:22,120 to feed off everyone's energy. 320 00:14:22,120 --> 00:14:24,040 They are cooking their dream dish, 321 00:14:24,040 --> 00:14:26,200 so it's a bit of an open slather here. 322 00:14:26,200 --> 00:14:27,720 But you just feed off this, right? 323 00:14:27,720 --> 00:14:28,720 Yeah, that's right, yeah. 324 00:14:28,720 --> 00:14:30,800 It is a total baptism by fire though, 325 00:14:30,800 --> 00:14:33,520 because none of these guys have ever been in this space, 326 00:14:33,520 --> 00:14:34,640 and it's intimidating. 327 00:14:34,640 --> 00:14:36,440 Yeah, yeah, it is. 328 00:14:36,440 --> 00:14:37,520 You know I love the most, 329 00:14:37,520 --> 00:14:39,040 is the fact that you can feel, 330 00:14:39,040 --> 00:14:41,800 it's, like, a culinary rendezvous. 331 00:14:41,800 --> 00:14:45,480 And all of them have chosen a dish and prepared themselves, 332 00:14:45,480 --> 00:14:48,360 and that dish, man, allows them 333 00:14:48,360 --> 00:14:50,520 to get a white apron. 334 00:14:50,520 --> 00:14:52,240 Yes. And there's only ten of them. 335 00:14:52,240 --> 00:14:55,040 So, when you think, the pressure is really on. 336 00:14:55,040 --> 00:14:57,720 Jean-Christophe, I feel like... (CLEARS THROAT) 337 00:14:57,720 --> 00:15:00,040 ..time with Michelle and the kids has done you well 338 00:15:00,040 --> 00:15:03,000 because you look 100% more hot. 339 00:15:03,000 --> 00:15:05,640 What's happening? No, he was hot before! 340 00:15:05,640 --> 00:15:08,320 It's all that Evian water starting to work its magic. 341 00:15:08,320 --> 00:15:10,760 How do you say... (SPEAKS FRENCH) 342 00:15:10,760 --> 00:15:13,480 Oui. Poh, you are Poh. 343 00:15:14,640 --> 00:15:16,720 Huh? No. OK. (GUFFAWS) 344 00:15:16,720 --> 00:15:19,160 Forget about that. Can we focus on the food, please? 345 00:15:19,160 --> 00:15:21,560 Yeah, let's go. I'm with you, buddy. 346 00:15:29,200 --> 00:15:31,880 Just downright excited to be doing this. 347 00:15:31,880 --> 00:15:34,280 I can't...I can't put words to it. 348 00:15:34,280 --> 00:15:35,960 It's crazy. 349 00:15:35,960 --> 00:15:37,280 I am... 350 00:15:37,280 --> 00:15:39,680 Do you need to know the truthful age, 351 00:15:39,680 --> 00:15:41,480 or the age that I tell people? 352 00:15:41,480 --> 00:15:43,400 Hmm. Garlic. 353 00:15:43,400 --> 00:15:44,800 Garlic. 354 00:15:44,800 --> 00:15:47,280 But, oh, bugger it, I'll tell the truth. 355 00:15:47,280 --> 00:15:49,280 I am 58. 356 00:15:49,280 --> 00:15:50,880 Hi, I'm Lydia. 357 00:15:50,880 --> 00:15:52,680 (LAUGHS) 358 00:15:52,680 --> 00:15:55,000 WOMAN: Continue. Continue. 359 00:15:55,000 --> 00:15:58,120 I'm going to show you around my domain. 360 00:15:58,120 --> 00:16:00,960 This is my kitchen. This is where the magic happens. 361 00:16:00,960 --> 00:16:02,120 This is my happy place. 362 00:16:02,120 --> 00:16:03,120 I'll show you my pantry. 363 00:16:03,120 --> 00:16:07,080 It is a mess, and it may look like it's just chaos, 364 00:16:07,080 --> 00:16:09,640 but it's my personal organised chaos. 365 00:16:09,640 --> 00:16:11,640 I got married quite young. 366 00:16:11,640 --> 00:16:13,280 Oh, look, I really couldn't be luckier. 367 00:16:13,280 --> 00:16:16,240 As much as I sook about him all the time, 368 00:16:16,240 --> 00:16:18,960 he really is very, very supportive. 369 00:16:18,960 --> 00:16:22,000 My very, very first cookbook, 370 00:16:22,000 --> 00:16:24,920 when I first got married at 19 years old. 371 00:16:24,920 --> 00:16:28,360 And, um, still the best chocolate mousse recipe ever. 372 00:16:28,360 --> 00:16:30,760 When I first got married, 373 00:16:30,760 --> 00:16:34,400 I didn't know how to cook, so I really had to learn fast. 374 00:16:34,400 --> 00:16:36,360 And I taught myself. 375 00:16:36,360 --> 00:16:40,040 I've been cooking three meals a day for, whoa, 40 years? 376 00:16:40,040 --> 00:16:41,360 Yum. 377 00:16:41,360 --> 00:16:43,760 I think I've improved from boiling an egg. 378 00:16:45,320 --> 00:16:46,840 I have a Greek background, 379 00:16:46,840 --> 00:16:49,080 but I love cooking everything. 380 00:16:49,080 --> 00:16:50,560 Because I love to eat it all, 381 00:16:50,560 --> 00:16:54,720 I've dabbled in cooking it all, as well. 382 00:16:54,720 --> 00:16:56,840 I love hosting big parties. 383 00:16:56,840 --> 00:17:01,080 I love having my table full of food and colour. 384 00:17:01,080 --> 00:17:04,000 It's all about the lamb, it's all about the big table, 385 00:17:04,000 --> 00:17:06,200 it's all about getting together. 386 00:17:06,200 --> 00:17:07,680 I just love feeding people. 387 00:17:09,120 --> 00:17:11,400 I like it because it makes me feel good. 388 00:17:11,400 --> 00:17:13,600 That was really bad, that. Strike that. 389 00:17:13,600 --> 00:17:16,000 (LAUGHS) 390 00:17:16,000 --> 00:17:20,040 Absolutely no way am I letting my age be a barrier. 391 00:17:20,040 --> 00:17:24,000 If anything, I bring wisdom and I bring experience. 392 00:17:24,000 --> 00:17:25,400 And I wouldn't be here 393 00:17:25,400 --> 00:17:28,960 if I didn't think I could do this. 394 00:17:28,960 --> 00:17:30,360 Lydia, how are you? Hi, Lydia. 395 00:17:30,360 --> 00:17:31,640 Hi. How are you? 396 00:17:31,640 --> 00:17:32,760 How's it all working out? 397 00:17:32,760 --> 00:17:34,720 I've already broken my first piece of equipment. 398 00:17:34,720 --> 00:17:35,880 Ah, it's OK. 399 00:17:35,880 --> 00:17:37,680 Take it out of your winnings at the end of the time. 400 00:17:37,680 --> 00:17:40,200 Ah, yes. I like it, I like it. 401 00:17:40,200 --> 00:17:42,920 So, tell us, what about this monster there? 402 00:17:42,920 --> 00:17:45,080 This monster is some braised octopus. 403 00:17:45,080 --> 00:17:46,720 Oh! Yeah, baby! 404 00:17:46,720 --> 00:17:47,840 Look at this. 405 00:17:47,840 --> 00:17:50,920 Some braised potatoes and leeks, 406 00:17:50,920 --> 00:17:52,920 and a yoghurt dill sauce. 407 00:17:52,920 --> 00:17:56,240 How come this dish is, like, your dream dish? 408 00:17:56,240 --> 00:17:57,240 Octopus. 409 00:17:57,240 --> 00:18:00,000 Well, it's a dream because it just reminds me of holidays. 410 00:18:00,000 --> 00:18:01,600 It's how I also like to eat. 411 00:18:01,600 --> 00:18:05,600 So, it's the style of business I'd like to develop. 412 00:18:05,600 --> 00:18:09,640 So, tasty share-plate food, but on a casual vibe. 413 00:18:09,640 --> 00:18:10,640 That's amazing. 414 00:18:10,640 --> 00:18:13,120 It starts with the octopus in there, 415 00:18:13,120 --> 00:18:15,880 and then hopefully gets you one of those white aprons up. 416 00:18:15,880 --> 00:18:18,120 I want you to love this so much! Come on, Lydia! 417 00:18:18,120 --> 00:18:19,560 Come on, Lydia! It smells lovely. 418 00:18:19,560 --> 00:18:21,880 Thank you, thank you. 419 00:18:21,880 --> 00:18:24,960 Oh, Jean-Christophe, he's so lovely. 420 00:18:24,960 --> 00:18:27,480 Very handsome. 421 00:18:27,480 --> 00:18:31,040 Ah, yeah, do like... I do like the new look, 422 00:18:31,040 --> 00:18:32,800 definitely. 423 00:18:32,800 --> 00:18:35,240 Let me help you. Thank you, Jean-Christophe. 424 00:18:35,240 --> 00:18:38,080 So, I would like that white apron. 425 00:18:38,080 --> 00:18:40,200 White looks good on me, I'm thinking. 426 00:18:40,200 --> 00:18:42,160 Thank you. 427 00:18:42,160 --> 00:18:43,840 OK. 428 00:18:43,840 --> 00:18:45,640 Oh, you're so helpful. 429 00:18:46,840 --> 00:18:48,960 WOMAN: Come on, guys, you got this! 430 00:18:51,080 --> 00:18:53,720 I'm just trying to remember how to cook, at this point. 431 00:18:53,720 --> 00:18:54,720 (LAUGHS) 432 00:18:54,720 --> 00:18:58,080 My emotions are all over the show, but I'm so excited. 433 00:18:58,080 --> 00:19:01,000 Tonight I am cooking Brit's balanced khao soi. 434 00:19:01,000 --> 00:19:04,920 It is a northern Thai curry with a little swing. 435 00:19:04,920 --> 00:19:07,400 So, it's my healthier version. 436 00:19:07,400 --> 00:19:09,800 Today I'm making my mouth-watering 437 00:19:09,800 --> 00:19:12,520 chicken and prawn mala dumpling. 438 00:19:14,480 --> 00:19:16,360 It's gonna have a chicken fat chilli oil 439 00:19:16,360 --> 00:19:17,640 with a lot of spices in it. 440 00:19:19,080 --> 00:19:21,480 Dumplings, it's all relying on, like, the heart. 441 00:19:21,480 --> 00:19:25,360 So, everything I cook is...heart and soul goes into the dumpling. 442 00:19:25,360 --> 00:19:27,960 WOMAN: There's a lot of energy and excitement in here today, 443 00:19:27,960 --> 00:19:30,840 so just want to channel it all into the dish 444 00:19:30,840 --> 00:19:32,560 and make the best dish ever. 445 00:19:32,560 --> 00:19:34,880 I'm making a mango and rose falooda. 446 00:19:34,880 --> 00:19:38,400 It is a traditional Indian dessert. 447 00:19:38,400 --> 00:19:41,000 I absolutely want the apron. It would be a dream come true. 448 00:19:41,000 --> 00:19:43,360 I can't wait to get my hands on one. 449 00:19:43,360 --> 00:19:44,400 Wah. 450 00:19:46,000 --> 00:19:47,520 Hefty boy. 451 00:19:47,520 --> 00:19:50,040 I'm freaking out right now. I can't believe I'm here. 452 00:19:50,040 --> 00:19:51,800 It's actually insane. 453 00:19:51,800 --> 00:19:53,360 Oh, my fingers are, like, shaking. 454 00:19:53,360 --> 00:19:54,920 I'm, like, trying to get it all together, 455 00:19:54,920 --> 00:19:59,040 but, still, it's hard to fathom and put it into words, man. 456 00:19:59,040 --> 00:20:00,840 I'm feeling absolutely electric. 457 00:20:00,840 --> 00:20:05,680 I can feel the energy pulsing through every part of my body. 458 00:20:05,680 --> 00:20:07,880 My fingertips are literally tingling 459 00:20:07,880 --> 00:20:10,680 just from the sight of everything around me. 460 00:20:10,680 --> 00:20:13,280 And I'm so geared up to go. 461 00:20:15,040 --> 00:20:18,360 I'm making a cured kingfish and an ajo blanco-style sauce. 462 00:20:18,360 --> 00:20:22,320 So, it's an almond sauce, um, kind of Spanish-inspired. 463 00:20:22,320 --> 00:20:24,080 A couple of garnishes and seaweed crisps, 464 00:20:24,080 --> 00:20:25,920 and chilli oil, as well. 465 00:20:25,920 --> 00:20:28,480 I feel like it's a representation of me on a plate. 466 00:20:28,480 --> 00:20:31,000 Um, I'm an immigrant, and I'm just a mishmash 467 00:20:31,000 --> 00:20:32,760 of all different cultures and different tastes. 468 00:20:32,760 --> 00:20:35,720 And that's just me on a plate, yeah. 469 00:20:35,720 --> 00:20:37,840 I'm in my 30s now, 470 00:20:37,840 --> 00:20:41,160 but I'm still discovering who I am 471 00:20:41,160 --> 00:20:43,360 and discovering what to do with life. 472 00:20:45,680 --> 00:20:50,040 When I'm cooking, I can express myself quite easily, 473 00:20:50,040 --> 00:20:52,200 but, also, have a creative outlet. 474 00:20:55,240 --> 00:20:57,840 My girlfriend, she saw something in me 475 00:20:57,840 --> 00:20:59,720 that I didn't see in myself, 476 00:20:59,720 --> 00:21:02,840 and she said that I had to share my food with the world. 477 00:21:06,440 --> 00:21:08,960 So, I started sharing my cooking on social media... 478 00:21:10,320 --> 00:21:13,240 ..and it just, yeah, had a great response. 479 00:21:15,280 --> 00:21:17,600 I'm not an artist - I don't draw, 480 00:21:17,600 --> 00:21:20,040 I don't paint, I don't write poems - 481 00:21:20,040 --> 00:21:23,120 but with food, I find there's a certain ease to it. 482 00:21:24,480 --> 00:21:26,200 So, I don't have a million followers, 483 00:21:26,200 --> 00:21:30,520 but I've inspired people to start cooking, and that's... 484 00:21:30,520 --> 00:21:32,360 I love it. It's an amazing feeling. 485 00:21:35,560 --> 00:21:39,760 I don't just want to be a chef, I want to be a great chef, 486 00:21:39,760 --> 00:21:42,800 one of the standout chefs recognised around the world. 487 00:21:44,000 --> 00:21:46,800 And the only thing you need to do... 488 00:21:47,800 --> 00:21:49,400 ..is just get one of the aprons. 489 00:21:51,320 --> 00:21:52,480 That's all that matters. 490 00:22:06,400 --> 00:22:09,760 This is where you guys are my best backup dancers possible. 491 00:22:09,760 --> 00:22:11,320 Oh, yeah! Whoo! 492 00:22:11,320 --> 00:22:15,600 Hopefully, this is the first of many cooks in this kitchen. 493 00:22:15,600 --> 00:22:17,280 60 minutes to go. 494 00:22:17,280 --> 00:22:19,480 (CHEERING) 495 00:22:22,560 --> 00:22:23,800 MAN: You got this! 496 00:22:25,600 --> 00:22:28,040 Oh, my goodness. We're here, battling. 497 00:22:28,040 --> 00:22:31,560 Today I'm really nervous 'cause I'm in a foreign environment, 498 00:22:31,560 --> 00:22:33,760 I'm under some serious time pressure... 499 00:22:35,080 --> 00:22:36,640 WOMAN: Come on, Luke! 500 00:22:36,640 --> 00:22:40,120 There's ten aprons there, and if I want one of them 501 00:22:40,120 --> 00:22:43,680 I need to make sure I deliver a beautiful dish. 502 00:22:43,680 --> 00:22:46,600 I think, 100%, people are gonna underestimate me. 503 00:22:46,600 --> 00:22:48,600 I think they're definitely gonna be looking at me 504 00:22:48,600 --> 00:22:50,880 thinking, like, "Who's this 19-year-old? 505 00:22:50,880 --> 00:22:54,560 "He's a bit naive. He's a bit risky." 506 00:22:54,560 --> 00:22:58,040 But I've been obsessed with food for as long as I can remember. 507 00:22:58,040 --> 00:23:00,880 Growing up, Dad was always a big gardener 508 00:23:00,880 --> 00:23:05,000 and I used to always love taking the produce he would grow 509 00:23:05,000 --> 00:23:07,440 to put together a delicious meal. 510 00:23:07,440 --> 00:23:08,840 Get it, lads. 511 00:23:08,840 --> 00:23:10,840 We recently just got six chickens. 512 00:23:10,840 --> 00:23:12,080 That was pretty awesome. 513 00:23:12,080 --> 00:23:13,360 Chris Hensworth. 514 00:23:13,360 --> 00:23:14,600 Eggie McGuire. 515 00:23:14,600 --> 00:23:16,280 Eggs Benedict Cumberbatch. 516 00:23:16,280 --> 00:23:18,160 If you're wondering why I'm so obsessed with these guys, 517 00:23:18,160 --> 00:23:20,080 it's 'cause it's about the closest thing I've ever gotten 518 00:23:20,080 --> 00:23:22,240 to picking up a chick before. 519 00:23:22,240 --> 00:23:24,960 I've got the energy, I think I have the skills 520 00:23:24,960 --> 00:23:26,920 and I'm ready to give it everything I've got. 521 00:23:26,920 --> 00:23:30,280 One thing about MasterChef I've been so inspired seeing 522 00:23:30,280 --> 00:23:31,680 is that everyone who goes on, 523 00:23:31,680 --> 00:23:33,840 they've turned from just everyday cooks 524 00:23:33,840 --> 00:23:36,000 to, really, food superstars. 525 00:23:36,000 --> 00:23:37,680 And it's a bit cheeky to say it, 526 00:23:37,680 --> 00:23:40,080 but that's what I'm hoping will happen with me. 527 00:23:40,080 --> 00:23:42,320 Today I'm cooking my potato gnocchi 528 00:23:42,320 --> 00:23:44,880 with some fresh West Australian marron. 529 00:23:44,880 --> 00:23:46,840 Yeah, should be great. Should be delicious. 530 00:23:46,840 --> 00:23:48,720 Smelling good, Luke. 531 00:23:49,600 --> 00:23:52,160 With the marron, I'm gonna do kind of old-fashioned. 532 00:23:53,840 --> 00:23:55,360 This is how my dad taught me. 533 00:23:55,360 --> 00:23:58,000 I'm gonna pop it in some boiling water 534 00:23:58,000 --> 00:24:00,320 and then shock it in an ice bath... 535 00:24:00,320 --> 00:24:02,440 Whew! It's coming together. 536 00:24:02,440 --> 00:24:05,920 ..and then I'm gonna have that spicy, creamy, 537 00:24:05,920 --> 00:24:07,800 rich tomatoey sauce 538 00:24:07,800 --> 00:24:11,520 and I'm gonna have a hint of acidity with a nice basil oil 539 00:24:11,520 --> 00:24:12,760 and bring that all together 540 00:24:12,760 --> 00:24:15,600 with the soft, pillowy potato gnocchi. 541 00:24:15,600 --> 00:24:17,280 (EXHALES SHARPLY) 542 00:24:17,280 --> 00:24:18,720 There's a lot going on. 543 00:24:18,720 --> 00:24:20,640 How old are you? 19. 544 00:24:22,920 --> 00:24:24,400 Are you 19 years old? 545 00:24:24,400 --> 00:24:25,720 (LAUGHS) 546 00:24:25,720 --> 00:24:27,160 Everyone else is older than me. 547 00:24:27,160 --> 00:24:29,120 I need to prove I'm more than a pretty face. 548 00:24:29,120 --> 00:24:32,440 Um, I've actually got a little bit of talent in the kitchen, 549 00:24:32,440 --> 00:24:33,680 but I'm looking around, 550 00:24:33,680 --> 00:24:36,520 seeing these beautiful other dishes coming together. 551 00:24:36,520 --> 00:24:38,880 I'm cooking a duck tsukemen ramen, 552 00:24:38,880 --> 00:24:41,320 which is a dipping noodle dish. 553 00:24:41,320 --> 00:24:43,760 I'm doing a squid ink spaghetti 554 00:24:43,760 --> 00:24:47,560 with a pipi veloute and a parsley oil as well. 555 00:24:47,560 --> 00:24:50,080 I'm getting really worried. 556 00:24:50,080 --> 00:24:53,680 There's only ten white aprons there, and there's 20 of us. 557 00:24:53,680 --> 00:24:55,840 This is going to be a good old-fashioned dogfight. 558 00:24:57,920 --> 00:25:00,120 Tonight I'm cooking boeuf bourguignon. 559 00:25:00,120 --> 00:25:04,400 I'm working on my pomme puree, garlic green beans 560 00:25:04,400 --> 00:25:06,000 and little baguettes. 561 00:25:06,000 --> 00:25:07,840 That is beautiful. 562 00:25:07,840 --> 00:25:10,600 I'm going to be cooking some butter-poached leeks 563 00:25:10,600 --> 00:25:12,360 with creme fraiche emulsion 564 00:25:12,360 --> 00:25:15,560 and then, like, a crispy hazelnut pangrattato on top. 565 00:25:15,560 --> 00:25:17,440 Leeks are very much in season at the moment 566 00:25:17,440 --> 00:25:19,880 and I'm very much about, like, seasonal produce. 567 00:25:19,880 --> 00:25:21,880 It's kind of my ethos for cooking. 568 00:25:21,880 --> 00:25:24,960 It's crazy that, like, we could witness the next, 569 00:25:24,960 --> 00:25:26,520 like, Reynold... Yeah. 570 00:25:26,520 --> 00:25:28,720 ..or Matt Sinclair... I know. 571 00:25:28,720 --> 00:25:30,040 Or you! ..or, like, Justine Schofield. 572 00:25:30,040 --> 00:25:31,040 Or you! Or you! 573 00:25:31,040 --> 00:25:32,040 Or you! Or you! 574 00:25:32,040 --> 00:25:33,680 Or you! (LAUGHS) 575 00:25:33,680 --> 00:25:38,360 WOMAN: Yeah, Ola! Whoo! 576 00:25:38,360 --> 00:25:40,000 OLAOLU: I'm good. I'm good. 577 00:25:40,000 --> 00:25:43,040 I'm feeling kind of in the flow of things, I think. 578 00:25:43,040 --> 00:25:45,840 Things are going to plan so far, so I can't complain. 579 00:25:45,840 --> 00:25:47,040 I'm gonna get this apron 580 00:25:47,040 --> 00:25:48,800 by just doing what I know and what I love to do, 581 00:25:48,800 --> 00:25:51,720 which is putting big flavours together 582 00:25:51,720 --> 00:25:55,200 and cooking with love, as cheesy as it sounds. 583 00:25:55,200 --> 00:25:57,280 Olaolu, how are you? Hello. I'm good, thank you. 584 00:25:57,280 --> 00:25:58,800 How are you? You OK? 585 00:25:58,800 --> 00:26:00,480 We can see you've got a mission there. 586 00:26:00,480 --> 00:26:02,800 Yes. So, I'm making rice with ofada stew. 587 00:26:02,800 --> 00:26:05,040 The smell is amazing. Thank you. 588 00:26:05,040 --> 00:26:08,360 It's an iconic kind of Nigerian dish. 589 00:26:08,360 --> 00:26:10,080 Are you originally from Nigeria? 590 00:26:10,080 --> 00:26:12,760 Yeah, I was born in Nigeria. Where? Abuja, or...? 591 00:26:12,760 --> 00:26:14,080 No, Lagos. Lagos! 592 00:26:14,080 --> 00:26:16,040 Good knowledge, though. I was there not long ago. 593 00:26:16,040 --> 00:26:18,200 Really? Oh! I know Chef Stone very well. 594 00:26:18,200 --> 00:26:19,320 Yeah, crazy. Anyway. 595 00:26:19,320 --> 00:26:21,960 Why did you choose this dish as your food dream? 596 00:26:21,960 --> 00:26:24,000 It's everything that Nigerian cooking is about. 597 00:26:24,000 --> 00:26:25,120 Right. 598 00:26:25,120 --> 00:26:27,800 It's big flavours, super bold. 599 00:26:27,800 --> 00:26:30,640 You've got, like, tripe, fermented locust bean, 600 00:26:30,640 --> 00:26:32,760 ground crayfish. Ohhhhh! 601 00:26:32,760 --> 00:26:34,760 So it's probably love it or hate it, 602 00:26:34,760 --> 00:26:37,000 but I went...you know, go hard or go home. 603 00:26:37,000 --> 00:26:38,800 Why the MasterChef kitchen for you? 604 00:26:38,800 --> 00:26:40,400 Oh, man, there's no better place to learn... 605 00:26:40,400 --> 00:26:41,400 Yeah? 606 00:26:41,400 --> 00:26:42,800 ..to kind of put Nigerian cooking 607 00:26:42,800 --> 00:26:44,520 a little bit more into the mainstream in Australia. 608 00:26:44,520 --> 00:26:45,520 Is that your jam? 609 00:26:45,520 --> 00:26:47,520 Is that what you want to do? 100%. Yeah, yeah, yeah. 610 00:26:47,520 --> 00:26:49,200 If you give us big, bold flavours, 611 00:26:49,200 --> 00:26:52,360 I can tell you, a white apron is knocking on your door. 612 00:26:52,360 --> 00:26:53,600 Alright, I'm gonna do my best then. 613 00:26:53,600 --> 00:26:55,000 Good luck, bro. Thank you. 614 00:27:02,680 --> 00:27:05,120 I'm from Nigeria originally. 615 00:27:05,120 --> 00:27:06,680 That's where I was born. 616 00:27:06,680 --> 00:27:08,000 That's where I grew up. 617 00:27:09,560 --> 00:27:11,800 Then I moved to the UK when I was 12 years old. 618 00:27:11,800 --> 00:27:15,760 But when I moved to England, I just was so eager to fit in. 619 00:27:16,880 --> 00:27:19,840 I worked on my accent changing, 620 00:27:19,840 --> 00:27:22,840 because I wanted to be understood. 621 00:27:22,840 --> 00:27:26,520 I was just trying to be accepted and be like everyone else. 622 00:27:27,800 --> 00:27:29,720 I struggled a bit. 623 00:27:29,720 --> 00:27:33,880 And so I wasn't thinking about holding on to my culture. 624 00:27:35,480 --> 00:27:37,720 When you're that age, the worst thing to be is different, 625 00:27:37,720 --> 00:27:39,520 and I didn't want to be different. 626 00:27:43,040 --> 00:27:45,000 Making the puff puff batter right now. 627 00:27:45,000 --> 00:27:48,560 So, getting flour in there, bit of sugar, 628 00:27:48,560 --> 00:27:50,840 um, some nutmeg. 629 00:27:50,840 --> 00:27:53,680 I moved to Sydney a little bit after university 630 00:27:53,680 --> 00:27:56,440 and that's where I really started cooking. 631 00:27:56,440 --> 00:28:00,760 Cooking Nigerian food, for me, is about rediscovery. 632 00:28:02,120 --> 00:28:03,920 I reckon there's no better place 633 00:28:03,920 --> 00:28:06,560 to help people understand Nigerian food culture 634 00:28:06,560 --> 00:28:08,200 than on MasterChef. 635 00:28:08,200 --> 00:28:10,800 So I absolutely need an apron. 636 00:28:10,800 --> 00:28:12,360 Get it nice and smoky. 637 00:28:12,360 --> 00:28:15,040 The heat is well and truly on! 638 00:28:15,040 --> 00:28:18,040 Halfway down, 45 minutes to go! 639 00:28:18,040 --> 00:28:20,680 (CHEERING) 640 00:28:23,040 --> 00:28:24,800 I'm so excited. I just... 641 00:28:24,800 --> 00:28:26,200 Yeah, going like the wind. 642 00:28:26,200 --> 00:28:28,560 I'm cooking a beautiful Thai dish 643 00:28:28,560 --> 00:28:30,880 and I'm calling it A Thai Lace Garden. 644 00:28:30,880 --> 00:28:32,600 We've got pork, we've got prawns, 645 00:28:32,600 --> 00:28:33,840 we've got beautiful fresh herbs, 646 00:28:33,840 --> 00:28:36,320 and it's all held together with a beautiful fish sauce caramel. 647 00:28:36,320 --> 00:28:37,880 So, I'm doing a thali - 648 00:28:37,880 --> 00:28:40,000 a two-lentil dal, a mustard chicken, 649 00:28:40,000 --> 00:28:42,960 I'm doing Bombay potatoes, and if I get time, naan breads. 650 00:28:42,960 --> 00:28:44,840 I keep forgetting ingredients as well, 651 00:28:44,840 --> 00:28:46,520 so I've gotta run back in a second. 652 00:28:46,520 --> 00:28:48,520 Any curry leaves? 653 00:28:48,520 --> 00:28:51,720 Yeah, very stressed here, but happy. 654 00:28:51,720 --> 00:28:55,240 I'm making cactus and chicken mixiote. 655 00:28:55,240 --> 00:28:57,520 So, this is really authentic Mexican food. 656 00:28:57,520 --> 00:28:59,440 Whoo! Done. 657 00:28:59,440 --> 00:29:01,200 Where's my cumin? 658 00:29:01,200 --> 00:29:02,480 Oh, for God's sake. 659 00:29:02,480 --> 00:29:03,920 Oh, God. I forgot something else. 660 00:29:03,920 --> 00:29:05,240 Did you? Yeah, and me! 661 00:29:07,240 --> 00:29:10,040 Being in the MasterChef kitchen is actually crazy. 662 00:29:10,040 --> 00:29:13,280 I can't believe I'm here. This feels like a dream. 663 00:29:13,280 --> 00:29:16,200 I work in a tech company as a recruiter, 664 00:29:16,200 --> 00:29:18,640 but everyone that's close to me knows 665 00:29:18,640 --> 00:29:21,440 how much of a passion I have for food... 666 00:29:21,440 --> 00:29:22,800 I made the anglaise yesterday. 667 00:29:22,800 --> 00:29:24,960 It's miso and burnt honey. 668 00:29:24,960 --> 00:29:26,920 ..and especially just making cakes. 669 00:29:26,920 --> 00:29:29,000 Let's put the attachments on. 670 00:29:29,000 --> 00:29:30,880 I just love eating sweets. 671 00:29:30,880 --> 00:29:33,000 Oh, my gosh. So yummy! 672 00:29:33,000 --> 00:29:34,640 I think that's always what drives you, right? 673 00:29:34,640 --> 00:29:36,280 Is you want to make what you love. 674 00:29:36,280 --> 00:29:38,160 This is my little cake station 675 00:29:38,160 --> 00:29:40,480 where I like to kind of get things done. 676 00:29:40,480 --> 00:29:43,200 And my cakes are I definitely a creative outlet for me. 677 00:29:44,200 --> 00:29:47,640 It's so meditative, measuring and pouring ingredients out, 678 00:29:47,640 --> 00:29:50,240 and at the end you get this beautiful dish. 679 00:29:50,240 --> 00:29:51,680 Cakes are only had 680 00:29:51,680 --> 00:29:55,240 at really, kind of, exciting and precious moments. 681 00:29:55,240 --> 00:29:58,080 And I think everyone should be able to have that. 682 00:29:58,080 --> 00:30:01,640 OTHERS: Wow! 683 00:30:01,640 --> 00:30:03,680 Well done! 684 00:30:03,680 --> 00:30:05,600 Jackie! You got it, Jackie! 685 00:30:07,320 --> 00:30:10,840 I would love to blow the judges away with this mix 686 00:30:10,840 --> 00:30:15,440 of really humble but striking East Asian flavours. 687 00:30:15,440 --> 00:30:17,600 BOTH: Hi, Jackie! Hi, Poh. Hi, Sofia. 688 00:30:17,600 --> 00:30:19,640 How are you going? I'm good, I'm good. 689 00:30:19,640 --> 00:30:21,920 I'm taking it all in. I'm having a lot of fun. 690 00:30:21,920 --> 00:30:23,960 Today, I'm actually making a chiffon cake. 691 00:30:23,960 --> 00:30:26,920 I am making a black sesame and yuzu cake. 692 00:30:26,920 --> 00:30:28,520 Oh, my God! Yeah. 693 00:30:28,520 --> 00:30:30,800 That's challenging, I think. 694 00:30:31,960 --> 00:30:34,640 And you're also kind of making a chiffon cake 695 00:30:34,640 --> 00:30:36,080 for the chiffon queen. 696 00:30:37,360 --> 00:30:39,200 Chiffons are, like, my favourite cake ever. 697 00:30:39,200 --> 00:30:40,440 Me too. Me too. 698 00:30:40,440 --> 00:30:42,120 Well, I don't wanna take up any more of your time 699 00:30:42,120 --> 00:30:43,640 'cause you've got quite a bit to do. 700 00:30:43,640 --> 00:30:45,520 Good luck, Jackie. Thank you. 701 00:30:45,520 --> 00:30:49,200 Wow, it's really just hit me - I'm cooking a chiffon cake. 702 00:30:49,200 --> 00:30:51,120 I am probably a little bit crazy for that. 703 00:30:52,480 --> 00:30:56,040 Chiffon cakes are insanely temperamental. 704 00:30:56,040 --> 00:30:59,320 And it would probably take me about six hours to make. 705 00:30:59,320 --> 00:31:01,320 WOMAN: Come on, Jackie! 706 00:31:01,320 --> 00:31:03,240 I'm not gonna have that luxury today. 707 00:31:04,360 --> 00:31:06,400 There's no room to hide for me here. 708 00:31:07,600 --> 00:31:10,480 If I don't kill it today, I'm gone. 709 00:31:27,040 --> 00:31:29,480 Oh, wow. It smells so good in here. 710 00:31:29,480 --> 00:31:31,480 To be here in the MasterChef kitchen, 711 00:31:31,480 --> 00:31:35,680 there's no other way to say it but an out-of-body experience. 712 00:31:35,680 --> 00:31:38,520 It's just unbelievable. 713 00:31:40,040 --> 00:31:41,920 Hello, Alita. How are you? Hello! 714 00:31:41,920 --> 00:31:42,920 How are you? Hey, Alita. 715 00:31:42,920 --> 00:31:45,320 Good, thank you. Tell us, what are you doing? 716 00:31:45,320 --> 00:31:49,400 I'm doing you guys - and gals - a passionfruit tiradito. 717 00:31:49,400 --> 00:31:52,880 Ohhh! One of my favourites. Yeah. Mmm! 718 00:31:52,880 --> 00:31:54,840 So, a tiradito is fish. 719 00:31:54,840 --> 00:31:58,040 So, it's thin slices, there's gonna be a small sear on it, 720 00:31:58,040 --> 00:32:00,520 and with a...with a special Peruvian chilli 721 00:32:00,520 --> 00:32:02,480 that's called aji amarillo... Right. 722 00:32:02,480 --> 00:32:06,480 ..which has, like, chilli, but it kind of fades 723 00:32:06,480 --> 00:32:09,920 and it gives you this kind of floral burst after you eat it. 724 00:32:09,920 --> 00:32:11,320 I love the way you describe your food. 725 00:32:11,320 --> 00:32:12,320 Yeah. 726 00:32:12,320 --> 00:32:15,640 You're also going to get a crispy fried tortilla 727 00:32:15,640 --> 00:32:17,840 so that you can scoop it up, get the juices, 728 00:32:17,840 --> 00:32:19,040 put the tuna on it... 729 00:32:19,040 --> 00:32:20,760 Oh la la la la la la. In your mouth, yummy-yummy. 730 00:32:20,760 --> 00:32:23,040 Oh, my God, I can't wait to see that. 731 00:32:23,040 --> 00:32:26,880 I want you to smack that table so hard that it hurts your hand. 732 00:32:26,880 --> 00:32:29,200 I will...if it's worth it, yeah. 733 00:32:29,200 --> 00:32:32,040 I'm sensing a little Peruvian, uh, vibe here. 734 00:32:32,040 --> 00:32:33,320 Is that what's going on? Latina connection? 735 00:32:33,320 --> 00:32:36,120 Yeah, yeah, yeah. My mother, she's Peruvian. 736 00:32:36,120 --> 00:32:38,880 Mum always fed us with Peruvian food 737 00:32:38,880 --> 00:32:41,400 and, yeah, which I feel so blessed, because now we've got 738 00:32:41,400 --> 00:32:43,400 some of the best food in the world, really. 739 00:32:43,400 --> 00:32:45,240 I cannot believe how cool you are 740 00:32:45,240 --> 00:32:46,840 and you've got so much to do in 90 minutes. 741 00:32:46,840 --> 00:32:47,840 I'll get on with it. 742 00:32:47,840 --> 00:32:49,640 Right. Well done. Allons-y. Come on, let's go, Alita! 743 00:32:49,640 --> 00:32:50,800 Very exciting. 744 00:32:52,000 --> 00:32:54,880 Mama, can you just check that camera? 745 00:32:54,880 --> 00:32:56,240 My passion for food 746 00:32:56,240 --> 00:32:58,240 definitely came from watching my mum and dad 747 00:32:58,240 --> 00:32:59,520 experiment in the kitchen. 748 00:33:01,160 --> 00:33:02,800 Mum, she's Peruvian. 749 00:33:04,720 --> 00:33:07,360 I wasn't just, like a meat and three veg kid. 750 00:33:07,360 --> 00:33:09,040 You're going to be transported 751 00:33:09,040 --> 00:33:11,120 back to wherever you ate them in Peru. 752 00:33:12,320 --> 00:33:15,440 I think both of my parents are better cooks than me, 753 00:33:15,440 --> 00:33:18,000 but they would say that I'm a better cook than them. 754 00:33:18,000 --> 00:33:20,200 So, it's a war. 755 00:33:20,200 --> 00:33:22,320 It's a full-on culinary war at home. 756 00:33:24,200 --> 00:33:25,560 I really want to make sure 757 00:33:25,560 --> 00:33:27,480 that I'm showcasing those Peruvian flavours 758 00:33:27,480 --> 00:33:30,480 in order to get my hands on one of those aprons. 759 00:33:30,480 --> 00:33:32,560 Vamos, Alita. Vamos. 760 00:33:32,560 --> 00:33:33,720 Vamos pues. 761 00:33:35,240 --> 00:33:37,320 We have got a task on our hands. 762 00:33:37,320 --> 00:33:38,840 I'm inspired by them. 763 00:33:38,840 --> 00:33:41,560 I don't know what you ladies saw at the back, 764 00:33:41,560 --> 00:33:43,080 but the front is on fire. 765 00:33:43,080 --> 00:33:45,560 They know what they're doing and they're all food obsessed. 766 00:33:45,560 --> 00:33:46,720 Yep. 767 00:33:46,720 --> 00:33:49,640 I think I'm struggling already to find out who's going to be. 768 00:33:49,640 --> 00:33:51,360 Yeah. He's... 769 00:33:51,360 --> 00:33:54,680 And I'm already thinking maybe we should go and ask 770 00:33:54,680 --> 00:33:56,760 for maybe allowing to give more aprons. 771 00:33:56,760 --> 00:33:58,320 More aprons. 772 00:33:58,320 --> 00:34:00,280 Because this is going to be a nightmare to go through. 773 00:34:00,280 --> 00:34:01,920 Yeah. Yeah. 774 00:34:01,920 --> 00:34:06,440 Don't take your foot off the gas. Only 30 minutes to go. 775 00:34:10,800 --> 00:34:12,400 Oh, my God. 776 00:34:12,400 --> 00:34:14,880 This is so much faster than I thought. 777 00:34:14,880 --> 00:34:16,080 Come on! 778 00:34:17,040 --> 00:34:18,280 Oh bugger it. 779 00:34:19,720 --> 00:34:22,120 Yummy. Yay. It smells amazing. 780 00:34:22,120 --> 00:34:23,400 Smells amazing. 781 00:34:27,080 --> 00:34:29,480 So far, I think I'm under control. 782 00:34:29,480 --> 00:34:32,440 I've still got to cut the kingfish. 783 00:34:32,440 --> 00:34:35,080 I've got the ajo blanco sauce on the side. 784 00:34:35,080 --> 00:34:37,360 Um, chilli oil is done. 785 00:34:37,360 --> 00:34:38,600 What else have I got to do? 786 00:34:38,600 --> 00:34:40,560 Seaweed crisps. I've got to fry those off. 787 00:34:40,560 --> 00:34:42,960 Hi, Aaron. Hey, what's going on? 788 00:34:42,960 --> 00:34:45,280 Oh, my God, it's you. A chef in the making. 789 00:34:45,280 --> 00:34:47,360 I hope so. What are you making? 790 00:34:47,360 --> 00:34:50,200 Uh, cured kingfish dish with an ajo blanco-style sauce. 791 00:34:50,200 --> 00:34:51,920 Yeah. Made my own chilli oil. 792 00:34:51,920 --> 00:34:54,240 Seaweed crisps as well. So, a nice bit of fusion. 793 00:34:54,240 --> 00:34:55,280 Yeah. 794 00:34:55,280 --> 00:34:57,120 So I feel like it's a bit of me on a plate 795 00:34:57,120 --> 00:34:58,640 growing up here in Australia. 796 00:34:58,640 --> 00:35:00,240 Born here? No, I was born in Malaysia. 797 00:35:00,240 --> 00:35:02,560 Malaysia. Malaysian Chinese. 798 00:35:02,560 --> 00:35:05,160 Amazing. My mum says hi, by the way. 799 00:35:05,160 --> 00:35:07,400 She wanted me to say that. Oh... 800 00:35:07,400 --> 00:35:09,400 Wish you so much luck. Thank you so much. 801 00:35:09,400 --> 00:35:11,160 I want the judges to experience something new 802 00:35:11,160 --> 00:35:12,320 as they eat my dish, 803 00:35:12,320 --> 00:35:14,360 something that hasn't been combined before. 804 00:35:15,680 --> 00:35:19,440 An ajo blanco sauce is basically a blanched almond Spanish soup. 805 00:35:20,400 --> 00:35:23,480 I thought I'd keep that sort of zingy, punchy flavour 806 00:35:23,480 --> 00:35:25,920 also it adds an element of fattiness. 807 00:35:26,840 --> 00:35:28,840 And then having that with raw fish 808 00:35:28,840 --> 00:35:30,560 in itself is quite an inventive thing. 809 00:35:32,160 --> 00:35:33,480 On a side note, funny enough, 810 00:35:33,480 --> 00:35:35,520 I was so nervous when Po was in front of me, 811 00:35:35,520 --> 00:35:36,760 I had one of those moments 812 00:35:36,760 --> 00:35:38,840 where I was like, "My mum says, hi," you know? 813 00:35:38,840 --> 00:35:40,880 I was like, I wish I could take that back. 814 00:35:43,480 --> 00:35:45,280 Go for it. Go for it. 815 00:35:47,360 --> 00:35:48,960 I'm a bit concerned about the pasta, 816 00:35:48,960 --> 00:35:50,360 but I'm just pushing through. 817 00:35:51,640 --> 00:35:55,280 I'm making a spicy pumpkin ravioli with homemade ricotta. 818 00:35:55,280 --> 00:35:57,200 So, I'm pushing myself for time here. 819 00:35:58,800 --> 00:36:00,560 Let's go, Grace. Grace, you're killing it. 820 00:36:02,040 --> 00:36:05,360 I am making tortellini in brodo 821 00:36:05,360 --> 00:36:07,120 with radicchio. 822 00:36:08,160 --> 00:36:11,560 I just need to roll up my pasta dough and fill the pastas. 823 00:36:11,560 --> 00:36:12,880 Arrgh! 824 00:36:12,880 --> 00:36:15,280 It's a lot more than what I thought it was going to be. 825 00:36:15,280 --> 00:36:19,000 I'm just doing a classic steak and three veg. 826 00:36:19,000 --> 00:36:21,720 I want the steak medium rare. 827 00:36:21,720 --> 00:36:22,960 Pink tip to top. 828 00:36:24,480 --> 00:36:28,160 Yes, Casper, you got this. I'm feeling good. 829 00:36:28,160 --> 00:36:29,800 The energy, everyone in the gantry cheering me on. 830 00:36:29,800 --> 00:36:31,040 It's amazing. 831 00:36:31,040 --> 00:36:33,000 I'm cooking a fig leaf-wrapped fish 832 00:36:33,000 --> 00:36:35,480 with avgolemono sauce 833 00:36:35,480 --> 00:36:37,520 and grilled grape salsa. 834 00:36:37,520 --> 00:36:38,520 Come, on guys. 835 00:36:39,960 --> 00:36:41,880 Jack, are you good? Good. 836 00:36:43,280 --> 00:36:44,880 Under the pump. Under the pump. 837 00:36:44,880 --> 00:36:46,840 Yeah. Yeah. Yeah. 838 00:36:46,840 --> 00:36:49,400 I am a little bit behind on time at the moment. 839 00:36:49,400 --> 00:36:52,360 I am currently making the yuzu curd. 840 00:36:52,360 --> 00:36:55,640 So, I've made the chiffon cake that's in the oven. 841 00:36:55,640 --> 00:36:58,360 It will take probably about 40 50 minutes 842 00:36:58,360 --> 00:36:59,680 and then I need to chuck it in the blast chiller. 843 00:36:59,680 --> 00:37:00,880 Make sure it cools down so I can ice it 844 00:37:00,880 --> 00:37:02,680 and it doesn't melt everywhere. 845 00:37:02,680 --> 00:37:05,600 I need to make the feuilletine crisp layer. 846 00:37:05,600 --> 00:37:08,200 Butter on there so it doesn't fly away. 847 00:37:08,200 --> 00:37:10,840 And also the black sesame cream. 848 00:37:10,840 --> 00:37:12,440 Some more seed. 849 00:37:12,440 --> 00:37:14,320 There's quite a lot to do right now. 850 00:37:14,320 --> 00:37:16,680 I'm feeling so behind. I'm feeling scrambled. 851 00:37:16,680 --> 00:37:18,520 I'm so used to making this cake at home 852 00:37:18,520 --> 00:37:22,280 in my little studio apartment in my kitchen. 853 00:37:22,280 --> 00:37:23,280 Sorry. 854 00:37:23,280 --> 00:37:25,200 And having a whole day, I would say. 855 00:37:25,200 --> 00:37:27,440 This bench space. Where am I going? 856 00:37:27,440 --> 00:37:29,120 Yeah, this is insane. 857 00:37:29,120 --> 00:37:30,880 There's so many areas that chiffons can go wrong 858 00:37:30,880 --> 00:37:32,280 specifically with the cooling time. 859 00:37:32,280 --> 00:37:34,440 That's probably what I'm most worried about. 860 00:37:34,440 --> 00:37:36,040 Time is sticking, by the way, yeah? 861 00:37:36,040 --> 00:37:37,320 Yes. Are you going to be ready? 862 00:37:37,320 --> 00:37:38,560 Yeah, I will be ready. Good. 863 00:37:40,800 --> 00:37:42,040 That's such a cool skirt. 864 00:37:42,040 --> 00:37:43,920 I thought you were looking in the oven. 865 00:37:43,920 --> 00:37:45,680 No. (LAUGHTER) 866 00:37:47,080 --> 00:37:48,600 Every second counts 867 00:37:48,600 --> 00:37:51,560 if you want to get one of those white aprons. 868 00:37:51,560 --> 00:37:54,000 You've got 13 minutes left. Yeah! 869 00:37:58,800 --> 00:38:01,160 Oh, my God, what am I doing? 870 00:38:01,160 --> 00:38:03,800 I'm feeling confused and excited. 871 00:38:03,800 --> 00:38:07,360 And all of the above plus some more things 872 00:38:07,360 --> 00:38:10,080 For my charred octopus dish, 873 00:38:10,080 --> 00:38:12,760 octopus is braising nicely. 874 00:38:12,760 --> 00:38:15,040 My potatoes are in the oven. 875 00:38:15,040 --> 00:38:16,560 OK. 876 00:38:16,560 --> 00:38:18,200 My stock is reducing. 877 00:38:19,440 --> 00:38:21,280 Oh, this is so... Oh, look at that. 878 00:38:21,280 --> 00:38:22,680 How's it all working out? 879 00:38:22,680 --> 00:38:24,560 I think I'm under control. Sort of. 880 00:38:24,560 --> 00:38:27,640 The way you were just strolling back from the pantry then. 881 00:38:27,640 --> 00:38:30,120 You ought to be. That's my top speed running. 882 00:38:31,960 --> 00:38:34,480 Your stock looks like very... 883 00:38:34,480 --> 00:38:36,760 I just need a little bit... Did you season it? 884 00:38:36,760 --> 00:38:38,640 Why have you turned all worried all of a sudden? 885 00:38:38,640 --> 00:38:40,320 Oh, you're making me nervous. 886 00:38:40,320 --> 00:38:42,000 No, no, no, no. 887 00:38:44,880 --> 00:38:46,800 Bring it home, Lydia. 888 00:38:46,800 --> 00:38:50,040 OK, I'm checking this octopus in the braising liquid. 889 00:38:52,000 --> 00:38:55,760 Oh, why are you not ready? 890 00:38:55,760 --> 00:38:57,760 And I'm not sure that it's cooked. 891 00:38:57,760 --> 00:38:59,520 My octopus is not ready. 892 00:38:59,520 --> 00:39:00,960 My octopus is not ready. 893 00:39:00,960 --> 00:39:02,040 I am doubting 894 00:39:02,040 --> 00:39:06,400 that might have not been the best protein of choice. 895 00:39:09,400 --> 00:39:11,200 Why are you not ready? 896 00:39:11,200 --> 00:39:13,360 It's my only chance to get an apron. 897 00:39:13,360 --> 00:39:15,280 Oh. 898 00:39:15,280 --> 00:39:18,840 So, I'll just wipe down now and wait. 899 00:39:18,840 --> 00:39:22,640 There's no plan B. This is going to cooking time. 900 00:39:22,640 --> 00:39:24,320 No plan B, ha! 901 00:39:32,680 --> 00:39:37,560 JEAN-CHRISTOPHE: The stakes are high. Ten minutes to go, please! 902 00:39:37,560 --> 00:39:39,480 (CHEERING, APPLAUSE) 903 00:39:39,480 --> 00:39:40,960 WOMAN: Come on, guys! 904 00:39:40,960 --> 00:39:42,960 Let's go, let's go, let's go, let's go. 905 00:39:42,960 --> 00:39:45,600 Hurry up, hurry up, hurry up, hurry up! 906 00:39:45,600 --> 00:39:47,440 Far out. 907 00:39:47,440 --> 00:39:50,760 Coriander. Coriander. Do you know where the coriander is? 908 00:39:50,760 --> 00:39:52,280 Oh, my gosh. 909 00:39:53,880 --> 00:39:56,160 Oh, my gosh. This is so hectic! 910 00:39:57,920 --> 00:39:59,480 Come on, Olaolu. 911 00:39:59,480 --> 00:40:02,040 I'm feeling the pressure now, I've got to say. 912 00:40:02,040 --> 00:40:03,920 But I think we're in a good place. 913 00:40:03,920 --> 00:40:06,960 When you eat ofada stew, it demands your attention. 914 00:40:06,960 --> 00:40:09,280 From the stew base, you have capsicum, 915 00:40:09,280 --> 00:40:12,120 the Scotch bonnet chilli, so that's hot and that's fruity. 916 00:40:12,120 --> 00:40:14,280 Then you're adding in the beef and the tripe, 917 00:40:14,280 --> 00:40:16,680 which is the cow stomach. 918 00:40:16,680 --> 00:40:19,360 So a very divisive ingredient in some parts of the world. 919 00:40:19,360 --> 00:40:21,320 But in Nigeria, tripe is... I love tripe. 920 00:40:21,320 --> 00:40:22,960 It's just great texture. 921 00:40:22,960 --> 00:40:27,040 The plantains just bring this sweetness to the dish. 922 00:40:27,040 --> 00:40:28,560 I'm hoping I've got the balance right. 923 00:40:30,640 --> 00:40:32,920 Spot on. Very happy with it. 924 00:40:32,920 --> 00:40:34,640 It all tasting really good. 925 00:40:34,640 --> 00:40:36,160 I want to just eat the whole thing. 926 00:40:36,160 --> 00:40:37,280 I have to remember where I am 927 00:40:37,280 --> 00:40:39,200 and make sure I leave some for the dish. 928 00:40:41,080 --> 00:40:43,200 I need that apron. 929 00:40:43,200 --> 00:40:46,800 You know, I've started this journey of chasing my dreams. 930 00:40:46,800 --> 00:40:49,800 And now I'm like, that's got to be mine. 931 00:40:49,800 --> 00:40:50,920 Yeah. 932 00:40:50,920 --> 00:40:52,080 (ONLOOKERS CHEER) 933 00:40:52,080 --> 00:40:54,480 How are you going? Amazing. 934 00:40:54,480 --> 00:40:57,040 Just got to get the sear on this tuna right 935 00:40:57,040 --> 00:40:59,680 and I feel like I've got a really good dish. 936 00:40:59,680 --> 00:41:01,360 I can't wait for the judges to try 937 00:41:01,360 --> 00:41:02,920 my passionfruit tuna tiradito. 938 00:41:02,920 --> 00:41:06,880 The sources of ginger, garlic, chilli, passionfruit, 939 00:41:06,880 --> 00:41:08,400 a flavour bomb in their mouth, 940 00:41:08,400 --> 00:41:10,920 and it really balances out beautifully with that tuna. 941 00:41:10,920 --> 00:41:13,800 They've also got a little cracker, a tostada, on the side 942 00:41:13,800 --> 00:41:15,480 that they'll be able to scoop it up, 943 00:41:15,480 --> 00:41:17,000 and they're going to get that nice crunchy 944 00:41:17,000 --> 00:41:19,760 and the softness of the fish and the juiciness of the sauce. 945 00:41:19,760 --> 00:41:22,040 Alright. We're in business now. 946 00:41:22,040 --> 00:41:24,040 I'm really excited to give something 947 00:41:24,040 --> 00:41:26,320 from my heart and my family to the judges. 948 00:41:26,320 --> 00:41:27,840 That looks so good! 949 00:41:27,840 --> 00:41:29,520 WOMAN: Come on, Jackie. 950 00:41:30,240 --> 00:41:32,080 This cake gotta get out. 951 00:41:32,080 --> 00:41:33,120 WOMAN: Is it done? 952 00:41:33,120 --> 00:41:34,680 Smelling good. 953 00:41:36,200 --> 00:41:37,680 Yeah, I think it's done. 954 00:41:37,680 --> 00:41:39,520 Whoo-hoo! 955 00:41:39,520 --> 00:41:41,520 MAN: Get it on the plate, guys. 956 00:41:41,520 --> 00:41:43,120 It's going to be right down to the wire. 957 00:41:44,200 --> 00:41:46,200 WOMAN: I'm so happy with the cook on the prawns. 958 00:41:46,200 --> 00:41:48,240 I love the colour. I think they're perfect. 959 00:41:48,240 --> 00:41:50,520 So it's going to win me an apron. Hopefully. 960 00:41:51,680 --> 00:41:53,720 Jess, how are you going? All good. 961 00:41:53,720 --> 00:41:55,120 Good? Yeah. 962 00:41:55,120 --> 00:41:58,120 Finish making my dumplings and then I'll pan fry them. 963 00:41:58,120 --> 00:42:00,440 My chilli oil is done. 964 00:42:00,440 --> 00:42:03,640 And then do like a vinegar, soy dressing as well. 965 00:42:04,840 --> 00:42:06,240 My leeks have just come out. 966 00:42:06,240 --> 00:42:08,080 I've got my pangrattato done. 967 00:42:08,080 --> 00:42:10,320 I've got my leek oil, like, steeping. 968 00:42:10,320 --> 00:42:13,640 I think I should be able to get it on the plate in time. 969 00:42:13,640 --> 00:42:16,440 Oh, the smells are so good up here! 970 00:42:18,760 --> 00:42:20,440 JEAN-CHRISTOPHE: Oh, whoa. Look at that. 971 00:42:20,440 --> 00:42:22,000 Tell me, you're going to be ready on time? 972 00:42:22,000 --> 00:42:23,720 Should be alright. Yeah. You seem very confident. 973 00:42:23,720 --> 00:42:25,600 Fingers crossed. Hopefully it pays off. 974 00:42:25,600 --> 00:42:26,720 I've done my prep, 975 00:42:26,720 --> 00:42:28,760 so now I've got to get this on a plate looking pretty. 976 00:42:32,320 --> 00:42:35,200 I've got 12 slices of the kingfish 977 00:42:35,200 --> 00:42:36,920 and I want to fold them over themselves 978 00:42:36,920 --> 00:42:38,200 so they look a bit like petals. 979 00:42:45,200 --> 00:42:47,520 And then from there I've got to 980 00:42:47,520 --> 00:42:50,320 pour over a bit of chilli oil on each mound of fish. 981 00:42:51,800 --> 00:42:53,360 WOMAN: Oh, wow. 982 00:42:54,840 --> 00:42:56,080 MAN: Nice. 983 00:42:56,080 --> 00:42:59,640 And then place all of the roast fried garlic chips as well 984 00:42:59,640 --> 00:43:00,880 just on each piece. 985 00:43:00,880 --> 00:43:03,520 That's giving chef, isn't it? Yeah. 986 00:43:05,360 --> 00:43:07,760 And finally sliced spring onion. 987 00:43:07,760 --> 00:43:08,920 Oh. Wow. 988 00:43:10,760 --> 00:43:12,800 And finally seaweed crisps. 989 00:43:13,440 --> 00:43:14,800 So organised, Aaron. 990 00:43:16,160 --> 00:43:18,320 Getting that apron is another step to saying that 991 00:43:18,320 --> 00:43:19,560 this is what I want to do, 992 00:43:19,560 --> 00:43:21,600 this is what I should do with my life, 993 00:43:21,600 --> 00:43:24,360 and, yeah, I'm willing to chase that all the way to the end. 994 00:43:26,920 --> 00:43:29,040 The finish line is in sight! 995 00:43:29,040 --> 00:43:31,920 Five minutes to go! (ONLOOKERS SHOUT, CHEER) 996 00:43:31,920 --> 00:43:33,000 Five minutes! 997 00:43:36,880 --> 00:43:38,880 MAN: Yeah! Fire! 998 00:43:38,880 --> 00:43:40,840 Light 'er up. Get 'er rip. 999 00:43:40,840 --> 00:43:42,080 WOMAN: Go, Lydia! 1000 00:43:43,640 --> 00:43:45,800 LYDIA: My octopus finally goes on the hibachi. 1001 00:43:45,800 --> 00:43:47,760 (ONLOOKERS CHEER, SHOUT ENCOURAGENT) 1002 00:43:47,760 --> 00:43:50,520 Yes! WOMAN: Let's go, Lydia. 1003 00:43:50,520 --> 00:43:51,760 WOMAN: Smells delicious. 1004 00:43:51,760 --> 00:43:54,000 The smell is pretty good, I have to say. 1005 00:43:54,000 --> 00:43:56,760 Going to do the drama of these. 1006 00:43:56,760 --> 00:43:58,280 Smart equals flavour. 1007 00:43:58,280 --> 00:44:02,040 I'm hoping these flavours are to the judges' liking. 1008 00:44:02,040 --> 00:44:04,920 Let me hear that sizzle. I want them to love my octopus. 1009 00:44:04,920 --> 00:44:08,640 I want them to love my potatoes. I want them to love my sauce. 1010 00:44:08,640 --> 00:44:10,160 I just want them to love it. 1011 00:44:10,160 --> 00:44:12,000 Don't you dare stick. 1012 00:44:12,000 --> 00:44:13,240 I am panicking. 1013 00:44:14,680 --> 00:44:16,880 I really hope that octopus 1014 00:44:16,880 --> 00:44:19,880 is beautifully charred and tender. 1015 00:44:19,880 --> 00:44:23,000 WOMAN: Yes, Lydia. That looks so good. Is it ready? 1016 00:44:23,000 --> 00:44:24,280 I think so. 1017 00:44:25,960 --> 00:44:27,040 Please be good. 1018 00:44:28,520 --> 00:44:30,920 WOMAN: That occy looks amazing. WOMAN: Doesn't it? 1019 00:44:30,920 --> 00:44:34,080 They have so much to choose from. 1020 00:44:34,080 --> 00:44:35,840 Oh, my God. 1021 00:44:35,840 --> 00:44:37,240 Plating! 1022 00:44:39,600 --> 00:44:42,280 MAN: That steak is going to be extremely close. 1023 00:44:43,680 --> 00:44:45,160 Oh, my gosh. 1024 00:44:46,240 --> 00:44:48,640 I've really pushed the chilling time on this cake 1025 00:44:48,640 --> 00:44:49,640 as far as I can go. 1026 00:44:49,640 --> 00:44:51,200 WOMAN: You've got this, Jackie. 1027 00:44:51,200 --> 00:44:53,160 Go, Jackie. 1028 00:44:53,160 --> 00:44:54,840 I need to start decorating. 1029 00:44:54,840 --> 00:44:56,360 But I'm really hoping 1030 00:44:56,360 --> 00:44:58,480 the filling isn't going to melt all the way through. 1031 00:44:59,280 --> 00:45:01,240 Put on the black sesame Chantilly cream 1032 00:45:01,240 --> 00:45:03,160 and the yuzu curd. 1033 00:45:03,160 --> 00:45:05,400 My hands are just getting shakier and shakier. 1034 00:45:05,400 --> 00:45:08,840 I get the black sesame Chantilly cream on the outside. 1035 00:45:09,920 --> 00:45:12,800 Time is just slipping away through my fingers. 1036 00:45:12,800 --> 00:45:14,200 WOMAN: Yes, Jackie. 1037 00:45:14,200 --> 00:45:17,880 I wouldn't say it's the standard that I would usually have, 1038 00:45:17,880 --> 00:45:19,520 but hopefully it's enough. 1039 00:45:19,520 --> 00:45:20,560 WOMAN: Yes, Jackie! 1040 00:45:20,560 --> 00:45:22,720 I really want one of those aprons because 1041 00:45:22,720 --> 00:45:26,880 I would absolutely love to build up my cake universe. 1042 00:45:26,880 --> 00:45:28,840 Oh, my goodness. Jackie, that looks wicked! 1043 00:45:29,760 --> 00:45:30,880 Oh! 1044 00:45:30,880 --> 00:45:33,600 Ready? My hands are shaking. 1045 00:45:33,600 --> 00:45:34,880 How long? How long? 1046 00:45:34,880 --> 00:45:36,840 Every single second counts! 1047 00:45:36,840 --> 00:45:38,240 Two minutes to go! 1048 00:45:38,240 --> 00:45:41,360 (ONLOOKERS CHEER, SHOUT ENCOURAGEMENT) 1049 00:45:41,360 --> 00:45:44,360 WOMAN: Come on! Bring it home! 1050 00:45:44,360 --> 00:45:46,880 ANDY: Come on, guys. Push, push, push. 1051 00:45:46,880 --> 00:45:48,560 It's all happening. It's all happening. 1052 00:45:48,560 --> 00:45:51,400 The elements are gonna have is the beautiful, sweet marron 1053 00:45:51,400 --> 00:45:55,520 with my potato gnocchi and that spicy red velvet sauce. 1054 00:45:55,520 --> 00:45:57,200 (SIGHS) 1055 00:45:57,200 --> 00:45:58,560 There is a lot going on here. 1056 00:45:59,760 --> 00:46:01,160 Oh, my goodness. 1057 00:46:05,160 --> 00:46:07,480 The marron is looking quite undercooked. 1058 00:46:07,480 --> 00:46:10,880 Just the time management. I haven't quite got it right. 1059 00:46:10,880 --> 00:46:12,800 MAN: Let's go, mate. This guy's undercooked. 1060 00:46:12,800 --> 00:46:15,280 We're gonna have to baste that thing. Butter baste? 1061 00:46:15,280 --> 00:46:16,920 Oh, mate. Just get it on the plate. 1062 00:46:19,560 --> 00:46:21,720 It's gonna be tight. This is gonna be tight. 1063 00:46:22,840 --> 00:46:25,360 30 seconds to go! 1064 00:46:25,360 --> 00:46:28,040 (ONLOOKERS CHEER, SHOUT ENCOURAGEMENT) 1065 00:46:28,040 --> 00:46:29,240 MAN: Go, Casper. Let's go. 1066 00:46:34,400 --> 00:46:36,920 WOMAN: Go, Amy! Look at that. 1067 00:46:36,920 --> 00:46:39,400 That is gorgeous. 1068 00:46:39,400 --> 00:46:40,760 MAN: Holy dooley! 1069 00:46:40,760 --> 00:46:42,680 Come on, come on, come on! 1070 00:46:42,680 --> 00:46:45,080 ANDY: Getting down to the wire! You can do it! 1071 00:46:45,080 --> 00:46:46,400 No rush. 1072 00:46:46,400 --> 00:46:47,960 WOMAN: Oh, my God, oh, my God. 1073 00:46:47,960 --> 00:46:49,760 You have to get that on the plate. 1074 00:46:49,760 --> 00:46:52,160 We're done and dusted! It's time! 1075 00:46:52,160 --> 00:46:54,000 Get it on the plate! 1076 00:46:54,000 --> 00:46:55,920 ALL: 9! 1077 00:46:55,920 --> 00:46:57,640 8! 1078 00:46:57,640 --> 00:46:59,440 7! 1079 00:46:59,440 --> 00:47:01,760 6! Let's go! 1080 00:47:01,760 --> 00:47:03,640 5! 1081 00:47:03,640 --> 00:47:05,480 4! 1082 00:47:05,480 --> 00:47:07,520 3! 1083 00:47:07,520 --> 00:47:09,240 2! 1084 00:47:09,240 --> 00:47:10,720 1! 1085 00:47:10,720 --> 00:47:13,280 That is it! Well done! 1086 00:47:13,280 --> 00:47:14,760 Well done, guys. WOMAN: Alright. 1087 00:47:14,760 --> 00:47:18,280 (CHEERING, APPLAUSE) 1088 00:47:18,280 --> 00:47:19,600 WOMAN: Bringing it home! 1089 00:47:26,600 --> 00:47:30,440 I'm stressed, guys, that we have to judge this. 1090 00:47:37,080 --> 00:47:39,840 Well, that one is in the books. 1091 00:47:39,840 --> 00:47:41,680 Your first cook in the MasterChef kitchen. 1092 00:47:41,680 --> 00:47:42,800 Hectic, wasn't it? 1093 00:47:42,800 --> 00:47:43,720 Yes. 1094 00:47:45,040 --> 00:47:46,440 Now, as you know, 1095 00:47:46,440 --> 00:47:48,160 there are 20 of you, 1096 00:47:48,160 --> 00:47:50,560 but only 10 aprons to give away. 1097 00:47:52,440 --> 00:47:55,200 But what we haven't told you 1098 00:47:55,200 --> 00:47:59,360 is if your dish really blows us away... 1099 00:48:00,600 --> 00:48:04,000 ..we'll give you a white apron on the spot. 1100 00:48:09,800 --> 00:48:14,120 OK. The first dish we would like to test 1101 00:48:14,120 --> 00:48:16,360 belongs to Lydia, please. 1102 00:48:16,360 --> 00:48:19,280 (CHEERING) 1103 00:48:19,280 --> 00:48:23,200 LYDIA: It looks the part, but, gee, I'm doubting this octopus. 1104 00:48:24,640 --> 00:48:28,000 It's now or never. Absolutely. 1105 00:48:28,000 --> 00:48:31,640 This is my one chance to get the apron. 1106 00:48:34,520 --> 00:48:36,160 What is the name of your dish? 1107 00:48:37,200 --> 00:48:41,720 Charred octopus with leek and potato, 1108 00:48:41,720 --> 00:48:45,280 and a yoghurt sauce with the dill oil. 1109 00:48:46,720 --> 00:48:49,360 Are you nervous? Just a little. 1110 00:48:49,360 --> 00:48:51,680 Oh, bless you. Alright, a lot. (LAUGHS) 1111 00:48:52,960 --> 00:48:55,200 It's just been such a dream to be here, 1112 00:48:55,200 --> 00:48:59,640 and I just can't actually still believe that I am here. 1113 00:48:59,640 --> 00:49:02,400 I just want to pinch myself. 1114 00:49:02,400 --> 00:49:05,040 Tell us, how much do you want this? 1115 00:49:05,040 --> 00:49:06,480 A lot. More than anything. 1116 00:49:06,480 --> 00:49:09,320 This is such a great time for me, 1117 00:49:09,320 --> 00:49:12,360 and all my dreams are all around food. 1118 00:49:14,760 --> 00:49:16,880 I mean, octopus can be very tricky. 1119 00:49:16,880 --> 00:49:19,360 Is this the reason why you are nervous? 1120 00:49:19,360 --> 00:49:21,600 Because the octopus? Look, I have concerns. 1121 00:49:21,600 --> 00:49:23,960 I have a lot of concerns. 1122 00:49:23,960 --> 00:49:25,520 Right, Lydia. 1123 00:49:25,520 --> 00:49:27,080 We're going to try it. 1124 00:50:09,480 --> 00:50:13,120 The question was all about that octopus. 1125 00:50:15,040 --> 00:50:17,440 Enough char? Is it tender? 1126 00:50:20,880 --> 00:50:22,080 It's perfect. 1127 00:50:22,080 --> 00:50:25,080 (CHEERING, APPLAUSE) (LAUGHS) 1128 00:50:30,280 --> 00:50:32,320 Not only is the octopus perfect, 1129 00:50:32,320 --> 00:50:35,480 I wouldn't change a thing. on the whole dish. 1130 00:50:35,480 --> 00:50:38,520 It is sublime. 1131 00:50:38,520 --> 00:50:39,720 Oh, thank you. 1132 00:50:39,720 --> 00:50:41,720 The potatoes. Like... 1133 00:50:42,800 --> 00:50:45,520 You know, when you're in a bath and you start to wrinkle up 1134 00:50:45,520 --> 00:50:46,920 because you've been in there that long? 1135 00:50:46,920 --> 00:50:49,200 That's the next step for those potatoes. 1136 00:50:49,200 --> 00:50:50,960 Because I was sitting in that butter, 1137 00:50:50,960 --> 00:50:54,920 having a little spa day for, like, pretty much 90 minutes, 1138 00:50:54,920 --> 00:50:58,360 and it's just done the perfect thing for them. 1139 00:50:58,360 --> 00:50:59,400 Oh, huh! 1140 00:50:59,400 --> 00:51:02,840 Yeah, I am so jealous of your family 1141 00:51:02,840 --> 00:51:05,560 who get to eat this food every day of their lives. 1142 00:51:05,560 --> 00:51:06,560 Thank you. 1143 00:51:06,560 --> 00:51:08,640 Like, that occy just melts in your mouth. 1144 00:51:08,640 --> 00:51:10,160 Every texture is like butter. 1145 00:51:10,160 --> 00:51:12,400 The potatoes, the leeks, 1146 00:51:12,400 --> 00:51:15,720 the occy, and honestly, perfection. 1147 00:51:15,720 --> 00:51:17,880 Do you feel better? Oh. So much. 1148 00:51:17,880 --> 00:51:20,240 You can unclench. (LAUGHS) OK. 1149 00:51:23,040 --> 00:51:26,920 Lydia. I am so glad we finally found you. 1150 00:51:26,920 --> 00:51:29,560 Thank you so much. 1151 00:51:29,560 --> 00:51:31,240 I mean, this is unbelievable. 1152 00:51:32,480 --> 00:51:34,720 The leeks are nice and soft. 1153 00:51:34,720 --> 00:51:36,640 Your sauce is exquisite. 1154 00:51:36,640 --> 00:51:39,480 You are fa-bu-lous. 1155 00:51:40,680 --> 00:51:44,680 I don't think you should be going back home yet. 1156 00:51:44,680 --> 00:51:47,280 Ahh! Because it's fantastic! 1157 00:51:47,280 --> 00:51:49,640 It is brilliant! 1158 00:51:49,640 --> 00:51:52,320 And because of this... (SQUEALS) 1159 00:51:58,520 --> 00:52:01,720 (SPEAKS INDISTINCTLY) Allow me. 1160 00:52:01,720 --> 00:52:02,800 Thank you, Lord. 1161 00:52:02,800 --> 00:52:05,520 Oh, my God, thank you so much! 1162 00:52:05,520 --> 00:52:08,240 (CHEERING, APPLAUSE CONTINUES) 1163 00:52:08,240 --> 00:52:09,640 What am I doing? What am I doing? 1164 00:52:09,640 --> 00:52:12,480 I'm dialling, I'm dialling, I'm dialling, I'm dialling. 1165 00:52:13,480 --> 00:52:15,000 OK. OK. Let's go. Husband. 1166 00:52:15,000 --> 00:52:17,320 Ah! 1167 00:52:18,520 --> 00:52:19,760 Hi, Sam. 1168 00:52:21,040 --> 00:52:24,920 I got an apron. I got an apron. I'm on the show! 1169 00:52:24,920 --> 00:52:27,720 (CRIES) 1170 00:52:27,720 --> 00:52:31,800 They gave it to me on the spot. They loved the octopus. 1171 00:52:31,800 --> 00:52:34,600 Ah-ha! I'm sorry, I can't control it. 1172 00:52:34,600 --> 00:52:37,840 Ahh! Ha-ha! 1173 00:52:37,840 --> 00:52:39,840 Oh! Ah! 1174 00:52:39,840 --> 00:52:41,320 Going to go now so I can just... 1175 00:52:42,320 --> 00:52:44,360 ..pee my pants just a little bit. Ah! 1176 00:52:44,360 --> 00:52:46,040 (SAM LAUGHS) 1177 00:52:46,040 --> 00:52:48,520 Ah! (CHEERING, APPLAUSE) 1178 00:52:48,520 --> 00:52:50,120 Thank you, thank you, thank you, thank you. 1179 00:52:50,120 --> 00:52:52,000 Oh! (LAUGHS) 1180 00:52:53,480 --> 00:52:55,920 This is what it's all about. Wow. 1181 00:52:57,400 --> 00:52:59,280 Next up, it's Aaron. 1182 00:53:01,560 --> 00:53:04,280 It's a very daunting feeling. 1183 00:53:04,280 --> 00:53:07,720 There are less aprons, so there is a lot riding on this. 1184 00:53:08,720 --> 00:53:10,880 Go, Aaron. 1185 00:53:10,880 --> 00:53:12,520 Haven't had my knees shake like this in a while. 1186 00:53:14,360 --> 00:53:15,840 Oh. 1187 00:53:15,840 --> 00:53:18,680 Um... Yeah. I'm nervous. 1188 00:53:20,640 --> 00:53:24,600 OK. You got our attention. What have you cooked us, Aaron? 1189 00:53:24,600 --> 00:53:28,720 I've made a cured kingfish. With an ajo blanco sauce, 1190 00:53:28,720 --> 00:53:31,720 some herb oil, chilli oil and seaweed crisps. 1191 00:53:33,800 --> 00:53:36,080 You look like a chef, straight up. 1192 00:53:36,080 --> 00:53:38,040 I know. I'm like chef, right away. 1193 00:53:38,040 --> 00:53:41,520 Just what I aspire to be and... Why? What is it? 1194 00:53:41,520 --> 00:53:43,880 More than just the creativity. Just everything about it. 1195 00:53:43,880 --> 00:53:46,200 It's, like, the atmosphere. The adrenaline. 1196 00:53:46,200 --> 00:53:48,320 You know, the fire of it. The passion. 1197 00:53:48,320 --> 00:53:50,560 Yeah. That's good gear. 1198 00:53:50,560 --> 00:53:52,360 So, do you want to come and finish it off? 1199 00:54:18,000 --> 00:54:19,920 I love so much about you. 1200 00:54:19,920 --> 00:54:21,760 And I love so much about this plate of food. 1201 00:54:23,920 --> 00:54:25,520 The preparation of the fish 1202 00:54:25,520 --> 00:54:27,480 is close to how a chef would do it. 1203 00:54:27,480 --> 00:54:29,280 So, well done on that. 1204 00:54:29,280 --> 00:54:32,120 The chilli oil's, phh...ripping. 1205 00:54:32,120 --> 00:54:35,800 It's got a great amount of smokiness. Really love that. 1206 00:54:35,800 --> 00:54:37,080 Great texture, too, 1207 00:54:37,080 --> 00:54:40,000 from all the little bits and pieces going on. 1208 00:54:40,000 --> 00:54:43,280 Dude, this is serious cooking 1209 00:54:43,280 --> 00:54:45,040 in an audition. 1210 00:54:45,040 --> 00:54:46,680 I love the juxtapositions here. 1211 00:54:46,680 --> 00:54:48,600 So, you've got cool and heat with your sauces 1212 00:54:48,600 --> 00:54:50,720 and you've got really crunchy and crisp 1213 00:54:50,720 --> 00:54:52,520 and then soft and luscious 1214 00:54:52,520 --> 00:54:55,240 with the seaweed crackers and the fish. 1215 00:54:55,240 --> 00:54:57,200 I love how all of those things go together. 1216 00:54:58,760 --> 00:55:02,000 That is an amazing dish, but I think it's quite simple. 1217 00:55:03,280 --> 00:55:06,120 I want to tell you how you can improve. 1218 00:55:06,120 --> 00:55:09,560 I think I would have just cut that fish a tiny bit thinner, 1219 00:55:09,560 --> 00:55:10,880 because it would have allowed 1220 00:55:10,880 --> 00:55:12,720 a lot of that flavour that you've created 1221 00:55:12,720 --> 00:55:13,640 to soak in a bit more. 1222 00:55:15,840 --> 00:55:17,240 Well done. 1223 00:55:19,560 --> 00:55:22,480 I've got good Feedback on my dish. It was near perfect. 1224 00:55:22,480 --> 00:55:24,360 but near perfect might not be enough. 1225 00:55:24,360 --> 00:55:26,680 I'm just praying, praying, praying 1226 00:55:26,680 --> 00:55:28,920 that one of those aprons is for me. 1227 00:55:28,920 --> 00:55:30,960 Right. Next one. Jack. 1228 00:55:33,560 --> 00:55:34,880 Oh, look at that. Wow. 1229 00:55:36,280 --> 00:55:39,400 I've made a squid ink spaghetti with some prawns, 1230 00:55:39,400 --> 00:55:41,400 some chillies, a pipi veloute 1231 00:55:41,400 --> 00:55:43,680 and finishing with a parsley oil. 1232 00:55:43,680 --> 00:55:44,840 Oh, yes. 1233 00:55:50,400 --> 00:55:53,040 I think this is exceptional. 1234 00:55:53,040 --> 00:55:54,840 I love your ink noodles. 1235 00:55:54,840 --> 00:55:57,280 The sauce is what makes everything together. 1236 00:55:57,280 --> 00:55:58,800 You've got it. 1237 00:55:58,800 --> 00:56:00,000 (CHEERING, APPLAUSE) 1238 00:56:00,000 --> 00:56:01,120 Brittany. 1239 00:56:03,080 --> 00:56:06,160 This is Brit's Balanced Khao Soi. 1240 00:56:06,160 --> 00:56:08,960 I have taken one of my favourite Thai dishes 1241 00:56:08,960 --> 00:56:12,000 and recreated it to make a healthier version. 1242 00:56:12,000 --> 00:56:16,080 The sauce is, like, literally perfection. 1243 00:56:16,080 --> 00:56:17,440 That shows that you've got game. 1244 00:56:18,680 --> 00:56:22,440 Oh, my God. Like, everyone else's dishes. It's phh... 1245 00:56:22,440 --> 00:56:23,560 Ami. 1246 00:56:23,560 --> 00:56:26,080 Just the class and calibre of people here... 1247 00:56:26,080 --> 00:56:28,000 Oh, wow. 1248 00:56:28,000 --> 00:56:30,360 ..is just mental. 1249 00:56:31,400 --> 00:56:34,240 WOMAN: I have made a mango and rose falooda. 1250 00:56:34,240 --> 00:56:35,200 It tastes so much 1251 00:56:35,200 --> 00:56:37,720 like every Indian dessert that I've ever tried, 1252 00:56:37,720 --> 00:56:39,280 but it's all in one bowl. 1253 00:56:39,280 --> 00:56:42,000 It kind of feels like eating confetti 1254 00:56:42,000 --> 00:56:43,840 in a really beautiful way. 1255 00:56:43,840 --> 00:56:45,480 So, they've just knocked it out of the park. 1256 00:56:47,120 --> 00:56:49,000 Thai lace garden. 1257 00:56:49,000 --> 00:56:50,480 What amazed me the most 1258 00:56:50,480 --> 00:56:53,720 is how the hell you've managed to retain the flavours 1259 00:56:53,720 --> 00:56:56,080 and importantly, having the right seasoning. 1260 00:56:56,080 --> 00:56:57,320 Thank you. 1261 00:56:57,320 --> 00:57:00,360 I'm terrified. It's going to be stiff, this competition. 1262 00:57:00,360 --> 00:57:02,440 So, I've made you a fig leaf-wrapped fish. 1263 00:57:02,440 --> 00:57:05,280 And then on the side you've got a grilled grape salsa 1264 00:57:05,280 --> 00:57:07,080 and an avgolemono sauce. 1265 00:57:07,080 --> 00:57:08,800 Casper, this is wild. 1266 00:57:08,800 --> 00:57:11,840 The flavours are all over the Mediterranean. 1267 00:57:11,840 --> 00:57:13,600 I've never had anything like that. 1268 00:57:13,600 --> 00:57:15,600 And I think you absolutely nailed it. 1269 00:57:21,080 --> 00:57:23,600 We'd love to try your dish, Olaolu. 1270 00:57:27,600 --> 00:57:29,120 My life so far has, you know, 1271 00:57:29,120 --> 00:57:31,840 all come together to lead to this moment. 1272 00:57:31,840 --> 00:57:36,280 I want to make sure that I do some Nigerian food justice, 1273 00:57:36,280 --> 00:57:37,680 but I'm also terrified. 1274 00:57:37,680 --> 00:57:38,680 I'm nervous. 1275 00:57:40,320 --> 00:57:42,560 MasterChef is everything I've ever wanted to do. 1276 00:57:44,200 --> 00:57:46,000 I absolutely need an apron. 1277 00:57:50,600 --> 00:57:52,400 I've come this far. I just have to get it. 1278 00:58:10,160 --> 00:58:11,520 Olaolu, what have you made? 1279 00:58:13,800 --> 00:58:15,960 I've made rice with ofada stew 1280 00:58:15,960 --> 00:58:19,640 and some plantain and a coconut and carrot sambal. 1281 00:58:23,240 --> 00:58:26,840 You've been very brave to bring tripe. 1282 00:58:26,840 --> 00:58:28,840 I went back and forth about it. 1283 00:58:28,840 --> 00:58:31,280 I really want to just kind of honour my roots 1284 00:58:31,280 --> 00:58:32,680 and kind of do what I can 1285 00:58:32,680 --> 00:58:36,120 to be part of the people who are making Nigerian culture 1286 00:58:36,120 --> 00:58:37,920 more front and centre in Australia. 1287 00:58:37,920 --> 00:58:39,120 And I thought, you know what? 1288 00:58:39,120 --> 00:58:42,120 You only do this, I don't know, maybe once, so, go all in. 1289 00:58:59,480 --> 00:59:01,720 Olaolu, this is just a window 1290 00:59:01,720 --> 00:59:04,480 into an entirely different world. 1291 00:59:06,080 --> 00:59:08,680 And I think Australia needs more of it. 1292 00:59:08,680 --> 00:59:10,240 Thank you. 1293 00:59:11,760 --> 00:59:16,160 It's so sweet and meaty and comforting. 1294 00:59:16,160 --> 00:59:18,000 It's got those lovely spices through it, 1295 00:59:18,000 --> 00:59:19,760 but incredible umami 1296 00:59:19,760 --> 00:59:22,640 that's just holding everything together 1297 00:59:22,640 --> 00:59:26,120 with the rice and with the sweetness of the banana 1298 00:59:26,120 --> 00:59:28,880 and your magical touch of this sambal, 1299 00:59:28,880 --> 00:59:31,240 it works so well. 1300 00:59:31,240 --> 00:59:33,160 I think it's a phenomenal dish. 1301 00:59:34,560 --> 00:59:36,960 And I'm really glad you kept the offal in there 1302 00:59:36,960 --> 00:59:38,640 because the texture is phenomenal. 1303 00:59:41,360 --> 00:59:44,480 This is probably the best tripe I have so far. 1304 00:59:47,160 --> 00:59:50,000 You're talking about the lining of the stomach 1305 00:59:50,000 --> 00:59:51,360 and the way you did it, 1306 00:59:51,360 --> 00:59:56,080 you got the flavours into the dish, the sweetness. 1307 00:59:56,080 --> 00:59:57,680 It's just fantastic. 1308 00:59:57,680 --> 01:00:00,840 This is probably the best plantain 1309 01:00:00,840 --> 01:00:02,640 that I have so far in my life. 1310 01:00:02,640 --> 01:00:04,560 (CHEERING) 1311 01:00:18,400 --> 01:00:20,720 I'm getting emotional. I never get emotional. That's crazy. 1312 01:00:26,000 --> 01:00:27,480 What's making you watery eyed? 1313 01:00:28,800 --> 01:00:30,120 I don't know. Like, it's... 1314 01:00:31,160 --> 01:00:32,640 There's a lot happening in my head right now. 1315 01:00:32,640 --> 01:00:37,160 You know, that initial feeling of moving to England 1316 01:00:37,160 --> 01:00:39,440 and trying to fit in so much 1317 01:00:39,440 --> 01:00:44,320 and coming here and then leaning into, um, my upbringing 1318 01:00:44,320 --> 01:00:47,560 and seeing that kind of appreciated. 1319 01:00:47,560 --> 01:00:50,720 And, yeah, it's... I didn't expect this. 1320 01:00:51,880 --> 01:00:54,920 It just means so much more than I thought than I thought I did. 1321 01:00:54,920 --> 01:00:55,960 Oh, bless you. Yeah. 1322 01:00:55,960 --> 01:00:57,240 It does stuff to people, this place. 1323 01:00:57,240 --> 01:00:58,680 Yeah, it does. 1324 01:01:00,120 --> 01:01:03,040 It is really moving to be able to experience this. 1325 01:01:03,040 --> 01:01:05,640 And I love that this is, 1326 01:01:05,640 --> 01:01:09,080 this represents your story of migration 1327 01:01:09,080 --> 01:01:10,600 and a bit of your struggle 1328 01:01:10,600 --> 01:01:12,840 and also a reclaiming of your roots, 1329 01:01:12,840 --> 01:01:15,160 because I went through that in real time 1330 01:01:15,160 --> 01:01:17,240 in this kitchen in season one. 1331 01:01:17,240 --> 01:01:21,320 So, well done for just being here and sharing your story. 1332 01:01:21,320 --> 01:01:22,320 Thanks, Po. 1333 01:01:24,720 --> 01:01:26,520 Wait, wait. Wait, wait. 1334 01:01:28,560 --> 01:01:32,000 Can we maybe take a little vote? 1335 01:01:36,880 --> 01:01:37,960 I think so. 1336 01:01:42,040 --> 01:01:44,200 Yeah, yeah. Yeah. 1337 01:01:50,640 --> 01:01:55,640 (CHANTING FROM THE GANTRY) Apron! Apron! Apron! Apron! 1338 01:01:59,000 --> 01:02:00,040 Let's go! 1339 01:02:07,280 --> 01:02:09,600 This is unreal. I can't believe it. 1340 01:02:11,760 --> 01:02:12,880 I'm shaking like a leaf. 1341 01:02:14,040 --> 01:02:16,520 I appreciate it, thank you. Thank you. 1342 01:02:16,520 --> 01:02:19,480 Thank you so much. Thank you. Well done, mate. 1343 01:02:19,480 --> 01:02:21,720 This is ridiculous. 1344 01:02:21,720 --> 01:02:24,040 Oh, what a life. 1345 01:02:30,360 --> 01:02:32,240 Next up, Alita. 1346 01:02:32,240 --> 01:02:34,800 (CHEERING) 1347 01:02:36,320 --> 01:02:38,880 My dish looks absolutely beautiful. 1348 01:02:38,880 --> 01:02:41,080 And I just hope that those Peruvian flavours 1349 01:02:41,080 --> 01:02:42,800 are good enough to get me an apron. 1350 01:02:42,800 --> 01:02:44,160 Wow. 1351 01:02:44,160 --> 01:02:46,320 Because I'm not ready to go home. 1352 01:02:46,320 --> 01:02:49,160 Alita, what did you cook? 1353 01:02:49,160 --> 01:02:53,120 I cooked you a passionfruit tuna tiradito. 1354 01:03:15,360 --> 01:03:18,080 Alita, it is plain and simple... 1355 01:03:18,080 --> 01:03:20,560 ..I absolutely love that dish. 1356 01:03:23,040 --> 01:03:24,280 It's one of those dishes, 1357 01:03:24,280 --> 01:03:26,000 as soon as you poured that sauce on, 1358 01:03:26,000 --> 01:03:28,400 you were hoping for, like, brightness and freshness 1359 01:03:28,400 --> 01:03:30,640 and zing and texture, 1360 01:03:30,640 --> 01:03:32,840 it delivered in spades. 1361 01:03:32,840 --> 01:03:36,000 You have put your best foot forward in this audition, 1362 01:03:36,000 --> 01:03:38,040 so you should be super stoked. 1363 01:03:38,040 --> 01:03:39,400 Thank you so much, Andy. 1364 01:03:39,400 --> 01:03:41,760 Alita, I love the dish. 1365 01:03:41,760 --> 01:03:43,480 I love the floral notes of the chilli 1366 01:03:43,480 --> 01:03:46,200 that went so well with the perfume of the passionfruit. 1367 01:03:46,200 --> 01:03:48,640 And just that ton of acidity 1368 01:03:48,640 --> 01:03:50,520 is just so refreshing. 1369 01:03:50,520 --> 01:03:51,520 Well done. 1370 01:03:51,520 --> 01:03:55,000 And I love your very, you've got a very Zen vibe. 1371 01:03:55,000 --> 01:03:56,640 Thank you. 1372 01:03:56,640 --> 01:03:59,560 It's bright, it's tropical. It's balanced. 1373 01:03:59,560 --> 01:04:01,480 You've chosen a fantastic fish for it. 1374 01:04:01,480 --> 01:04:03,040 The tuna is, you know, really oily. 1375 01:04:03,040 --> 01:04:04,120 So, you've got, you know, 1376 01:04:04,120 --> 01:04:06,000 that little sesame crust for fattiness 1377 01:04:06,000 --> 01:04:07,120 as well as the avocado 1378 01:04:07,120 --> 01:04:09,520 and then all that beautiful garden freshness 1379 01:04:09,520 --> 01:04:10,640 from the coriander. 1380 01:04:10,640 --> 01:04:12,320 It's a winner. It's so lovely. 1381 01:04:12,320 --> 01:04:13,640 (CHEERING) 1382 01:04:13,640 --> 01:04:15,200 I'm feeling excited. 1383 01:04:15,200 --> 01:04:18,680 But also I'm just praying so hard 1384 01:04:18,680 --> 01:04:20,840 that my dish is still good enough 1385 01:04:20,840 --> 01:04:22,960 to secure me one of those aprons. 1386 01:04:24,880 --> 01:04:26,080 Let's have it, Jake. 1387 01:04:28,520 --> 01:04:31,920 An eye fillet with a garlic mash, 1388 01:04:31,920 --> 01:04:35,760 charred shallots and a crispy leek with a jus. 1389 01:04:39,200 --> 01:04:42,000 It's probably a touch under. 1390 01:04:42,000 --> 01:04:43,040 Yeah, yeah, yeah. 1391 01:04:43,040 --> 01:04:45,800 Like, you were bloody close. Yeah. 1392 01:04:45,800 --> 01:04:47,840 Steak's definitely rare. 1393 01:04:47,840 --> 01:04:49,200 Shallots are a little bit raw 1394 01:04:49,200 --> 01:04:51,160 and, yeah, the sauce is split. 1395 01:04:51,160 --> 01:04:53,640 I think you could have had better days. 1396 01:04:53,640 --> 01:04:54,840 Grace. 1397 01:04:54,840 --> 01:04:56,120 (CHEERING, APPLAUSE) 1398 01:04:56,120 --> 01:04:59,280 I've made tortellini in brodo with radicchio. 1399 01:04:59,280 --> 01:05:00,600 The broth was very delicate. 1400 01:05:00,600 --> 01:05:02,720 I would have liked a little bit more substance 1401 01:05:02,720 --> 01:05:04,400 because the filling has got some game. 1402 01:05:05,840 --> 01:05:06,960 Amy. 1403 01:05:06,960 --> 01:05:08,360 Boeuf bourguignon 1404 01:05:08,360 --> 01:05:10,000 with pomme puree, 1405 01:05:10,000 --> 01:05:12,520 green beans and petit baguettes. 1406 01:05:12,520 --> 01:05:14,720 Just a little reduction on that sauce. 1407 01:05:14,720 --> 01:05:15,720 The pressure cooker, 1408 01:05:15,720 --> 01:05:17,400 all the moisture goes in and back in. 1409 01:05:17,400 --> 01:05:19,840 So, you need to bring that down a little bit. 1410 01:05:19,840 --> 01:05:20,920 Tim. 1411 01:05:20,920 --> 01:05:24,200 It's a spicy pumpkin and ricotta 1412 01:05:24,200 --> 01:05:26,160 with basil ravioli 1413 01:05:26,160 --> 01:05:28,280 with a sage butter sauce. 1414 01:05:28,280 --> 01:05:29,600 I think I would have burnt the butter. 1415 01:05:29,600 --> 01:05:31,040 Yeah. 1416 01:05:31,040 --> 01:05:33,440 Just to add another dimension, and a little bit more salt. 1417 01:05:34,640 --> 01:05:37,560 Some of these dishes are looking absolutely amazing, 1418 01:05:37,560 --> 01:05:42,080 but not everyone is nailing it, so I'm getting really nervous. 1419 01:05:42,080 --> 01:05:43,480 Lucy. 1420 01:05:43,480 --> 01:05:44,480 Hello. 1421 01:05:44,480 --> 01:05:47,040 I've made a duck tsukemen, 1422 01:05:47,040 --> 01:05:51,240 which is a dipping ramen with a mala soup base. 1423 01:05:51,240 --> 01:05:54,080 The only problem I have is the duck is undercooked. 1424 01:05:54,080 --> 01:05:55,320 Yeah. 1425 01:05:55,320 --> 01:05:57,600 It is so easy to make mistakes in this kitchen. 1426 01:05:57,600 --> 01:06:00,720 And I'm really freaking out about the inside of my cake. 1427 01:06:02,480 --> 01:06:03,800 Jackie, you're next. 1428 01:06:07,960 --> 01:06:10,360 There were definitely elements that were rushed, 1429 01:06:10,360 --> 01:06:12,040 so I'm so nervous 1430 01:06:12,040 --> 01:06:14,600 I am having an out-of-body experience right now. 1431 01:06:19,160 --> 01:06:20,360 So, tell us what you made. 1432 01:06:21,440 --> 01:06:25,000 So, I've made you a black sesame and yuzu cake. 1433 01:06:25,000 --> 01:06:27,640 Inside, we've got a black sesame chiffon, 1434 01:06:27,640 --> 01:06:31,880 a yuzu curd wrapped in a black sesame Chantilly cream 1435 01:06:31,880 --> 01:06:34,080 and a feuilletine crisp on top. 1436 01:06:35,400 --> 01:06:38,160 Have to be very brave cooking a whole chiffon cake. 1437 01:06:41,280 --> 01:06:44,040 It's what's on the inside that counts, Jackie. 1438 01:07:04,560 --> 01:07:07,280 Whoa. Whoo... 1439 01:07:08,800 --> 01:07:12,400 That is a good cross section. 1440 01:07:12,400 --> 01:07:14,760 If it tastes as good as it looks, 1441 01:07:14,760 --> 01:07:17,080 it is going to be magnificent. 1442 01:07:17,080 --> 01:07:18,240 Yeah. It is. Wow. 1443 01:07:41,560 --> 01:07:42,600 Jackie. 1444 01:07:43,960 --> 01:07:46,920 That, um, chiffon is textbook. 1445 01:07:49,880 --> 01:07:53,240 Really, really good. Just velvety. So light. 1446 01:07:53,240 --> 01:07:55,160 And the sesame in it just gives it 1447 01:07:55,160 --> 01:07:57,440 this lovely richness and nuttiness. 1448 01:07:57,440 --> 01:07:59,400 And then I really love 1449 01:07:59,400 --> 01:08:04,120 that you've balanced the sweetness of that yuzu curd, 1450 01:08:04,120 --> 01:08:06,520 which is really nice and sharp, 1451 01:08:06,520 --> 01:08:10,720 with a cream that you haven't sweetened very much at all. 1452 01:08:10,720 --> 01:08:12,760 It's a really, really good job. 1453 01:08:12,760 --> 01:08:13,960 Well done. 1454 01:08:13,960 --> 01:08:16,480 That was all the technical stuff. It's bloody delicious. 1455 01:08:18,080 --> 01:08:19,640 This cake right here, 1456 01:08:19,640 --> 01:08:21,680 is just something that we don't see 1457 01:08:21,680 --> 01:08:23,000 at this stage in auditions. 1458 01:08:23,000 --> 01:08:26,400 I am blown away. Flavour is right up my alley. 1459 01:08:26,400 --> 01:08:31,200 It just goes yuzu, yuzu, yuzu, yuzu, black sesame. 1460 01:08:31,200 --> 01:08:33,600 And it's like it's perfect. 1461 01:08:35,280 --> 01:08:37,200 Jackie, wow. 1462 01:08:37,200 --> 01:08:40,000 It's like wow, wow. 1463 01:08:40,000 --> 01:08:42,440 I love this cake. 1464 01:08:42,440 --> 01:08:43,960 It is so good. 1465 01:08:43,960 --> 01:08:46,600 I think the fact that it's not too sweet 1466 01:08:46,600 --> 01:08:49,560 means I could eat this absolutely any time of day, 1467 01:08:49,560 --> 01:08:51,040 maybe even for breakfast. 1468 01:08:52,240 --> 01:08:56,400 If you can pull something like this, on a day like today, 1469 01:08:56,400 --> 01:08:58,920 I cannot wait to see more of you. 1470 01:09:08,360 --> 01:09:10,640 OK, let's. Let's have a little huddle. 1471 01:09:15,360 --> 01:09:17,080 I can't fault that. 1472 01:09:18,680 --> 01:09:21,600 I think we should. I agree with you. 1473 01:09:21,600 --> 01:09:23,920 You're the cake lass. Jackie... 1474 01:09:28,240 --> 01:09:30,320 ..I've got something for you. 1475 01:09:35,200 --> 01:09:36,520 Oh, my God. 1476 01:09:41,760 --> 01:09:43,120 Yeah, Jackie. 1477 01:09:43,120 --> 01:09:46,120 It's something that I never thought I could achieve as well. 1478 01:09:46,120 --> 01:09:49,200 And I think I've had so much encouragement and support 1479 01:09:49,200 --> 01:09:50,680 from everyone around me. 1480 01:09:50,680 --> 01:09:54,480 And to be up here to be holding one of these now 1481 01:09:54,480 --> 01:09:55,760 is so special. 1482 01:09:55,760 --> 01:09:57,680 This is not real. 1483 01:09:57,680 --> 01:09:58,640 Oh. 1484 01:10:00,840 --> 01:10:03,040 We'd love to try your food, Annabel. 1485 01:10:04,160 --> 01:10:06,320 Some butter poached leeks 1486 01:10:06,320 --> 01:10:10,600 with a hazelnut pangrattato and creme fraiche emulsion. 1487 01:10:10,600 --> 01:10:13,040 Everything is peaking 1488 01:10:13,040 --> 01:10:17,480 from the sweet-and-sour leeks to the creme fraiche. 1489 01:10:17,480 --> 01:10:18,640 Just like, "Oh..." 1490 01:10:20,880 --> 01:10:23,720 Like, what? What is this place? 1491 01:10:23,720 --> 01:10:25,680 Who are you people? I know. 1492 01:10:25,680 --> 01:10:29,640 It's unfathomable how high the bar is. 1493 01:10:29,640 --> 01:10:31,160 Vamos, Jonathan. 1494 01:10:32,320 --> 01:10:34,040 Chicken and nopales mixiote, 1495 01:10:34,040 --> 01:10:36,720 some Mexican-style red rice with some tortillas. 1496 01:10:36,720 --> 01:10:38,280 Nopales, they've got 1497 01:10:38,280 --> 01:10:40,800 this citrusy kind of earthy flavour to them. 1498 01:10:40,800 --> 01:10:43,120 Amazing. Delicioso. 1499 01:10:43,120 --> 01:10:44,920 Thank you. 1500 01:10:44,920 --> 01:10:45,960 Kaiser. 1501 01:10:45,960 --> 01:10:47,760 I've made you a thali today. 1502 01:10:47,760 --> 01:10:49,960 So, lentil dahl, Bombay potatoes, 1503 01:10:49,960 --> 01:10:52,200 turmeric rice and mustard chicken. 1504 01:10:52,200 --> 01:10:54,760 I think you've accomplished a lot in the 90 minutes, 1505 01:10:54,760 --> 01:10:56,960 so you have to be congratulated for that. 1506 01:10:56,960 --> 01:11:00,120 Love the dhal. So, so delicious. 1507 01:11:00,120 --> 01:11:02,400 Beautiful rice. Potatoes were lovely. 1508 01:11:02,400 --> 01:11:06,880 By golly, this is... this is crazy, guys. 1509 01:11:06,880 --> 01:11:08,800 Like, I'm flipping out 1510 01:11:08,800 --> 01:11:12,240 because we only have a certain amount of aprons to give out. 1511 01:11:15,000 --> 01:11:17,800 Next dish we'd love to taste is Jeff! 1512 01:11:20,400 --> 01:11:24,080 Mouth-watering malai chicken and prawn dumplings 1513 01:11:24,080 --> 01:11:27,200 with vinegar, soy, sesame dressing. 1514 01:11:27,200 --> 01:11:29,880 I'm not throwing this out lightly. 1515 01:11:29,880 --> 01:11:32,560 I think that's the best dumpling dish I've had in here. 1516 01:11:35,800 --> 01:11:37,000 To open up a filling, 1517 01:11:37,000 --> 01:11:41,200 which just hits every note that you want it to. 1518 01:11:41,200 --> 01:11:42,240 That was insane. 1519 01:11:43,360 --> 01:11:45,880 Jeff, you're going to have to take off 1520 01:11:45,880 --> 01:11:47,680 your beautiful rainbow apron. 1521 01:11:51,680 --> 01:11:54,280 Swap it out for this white one. Yeah, MasterChef! 1522 01:11:58,440 --> 01:12:00,400 Oh. Woo! 1523 01:12:02,600 --> 01:12:05,440 Can everybody stop being so good out there? 1524 01:12:05,440 --> 01:12:08,080 You are making our jobs way too hard. 1525 01:12:11,400 --> 01:12:14,440 Right. Finally. Luke. 1526 01:12:18,280 --> 01:12:21,760 There's been four aprons get awarded on the spot. 1527 01:12:21,760 --> 01:12:23,640 But that's my dream. 1528 01:12:23,640 --> 01:12:27,160 I want that white apron so bad 1529 01:12:27,160 --> 01:12:29,480 it would mean everything to me. 1530 01:12:29,480 --> 01:12:31,600 But I'm nervous about that marron. 1531 01:12:31,600 --> 01:12:33,400 My whole dish is riding on it. 1532 01:12:33,400 --> 01:12:35,440 I'm really nervous that it's undercooked. 1533 01:12:36,720 --> 01:12:39,040 So tell us, Luke, what is your dish? 1534 01:12:40,400 --> 01:12:44,880 Pan-fried gnocchi with a West Australian marron, 1535 01:12:44,880 --> 01:12:48,720 my spicy red velvet sauce and a basil oil. 1536 01:12:48,720 --> 01:12:50,520 Are you pleased with the marron? 1537 01:12:51,960 --> 01:12:54,200 Uh, I'm not sure, to be honest. 1538 01:13:15,920 --> 01:13:18,040 Well... 1539 01:13:18,040 --> 01:13:20,640 ..Luke, it is great. 1540 01:13:20,640 --> 01:13:21,800 You are fantastic. 1541 01:13:23,240 --> 01:13:24,840 Trying to work out 1542 01:13:24,840 --> 01:13:27,040 how the hell such a young kid 1543 01:13:27,040 --> 01:13:30,120 to end up juggling with marron. 1544 01:13:31,200 --> 01:13:33,960 Gnocchi, cooked two ways. 1545 01:13:33,960 --> 01:13:35,960 A velvet sauce. 1546 01:13:35,960 --> 01:13:39,920 This most amazing, beautiful basil oil 1547 01:13:39,920 --> 01:13:41,040 is good. 1548 01:13:41,040 --> 01:13:43,840 You've got something. Thank you so much. 1549 01:13:43,840 --> 01:13:46,680 Luke, I just want to set the record straight. 1550 01:13:46,680 --> 01:13:49,360 Your marron is perfectly cooked. 1551 01:13:49,360 --> 01:13:50,800 (APPLAUSE) 1552 01:13:53,240 --> 01:13:57,440 The sauce is divine. It's got this wonderful peppery spice. 1553 01:13:57,440 --> 01:13:58,840 Beautiful gnocchi. 1554 01:13:58,840 --> 01:14:00,600 Love the crust you've got on that. 1555 01:14:00,600 --> 01:14:02,320 Tiny little bit dense. 1556 01:14:02,320 --> 01:14:04,880 Especially when you've got that beautiful light marron. 1557 01:14:04,880 --> 01:14:06,480 But, wow. Well done. 1558 01:14:06,480 --> 01:14:08,000 (CHEERING, APPLAUSE) 1559 01:14:11,920 --> 01:14:14,040 I know I'm definitely in with a shot today. 1560 01:14:16,240 --> 01:14:19,240 I reckon just, like, it's a 50/50 chance. 1561 01:14:19,240 --> 01:14:21,840 I need one of those white aprons bad. 1562 01:14:34,880 --> 01:14:37,360 Huge props to you all. 1563 01:14:37,360 --> 01:14:40,360 Four of you have already received an apron 1564 01:14:40,360 --> 01:14:42,880 because your dishes were spectacular. 1565 01:14:42,880 --> 01:14:45,880 But that means we only have 1566 01:14:45,880 --> 01:14:48,200 six left to give out. 1567 01:14:48,200 --> 01:14:50,960 If we call your name, please step forward. 1568 01:14:53,800 --> 01:14:57,880 The first one really showed us a luscious sauce. 1569 01:14:59,800 --> 01:15:03,080 So, please come forward to claim your apron... 1570 01:15:05,240 --> 01:15:06,760 ..Alita! 1571 01:15:09,760 --> 01:15:12,240 Now the real fun starts. I can't believe it. 1572 01:15:12,240 --> 01:15:14,040 I'm ecstatic. 1573 01:15:14,040 --> 01:15:18,000 I feel really blessed, to be perfectly honest. 1574 01:15:21,560 --> 01:15:25,520 This next dish showed a massive amount of technique. 1575 01:15:29,680 --> 01:15:31,360 Jack! 1576 01:15:39,520 --> 01:15:44,360 This next dish. It was simple, but it was bloody delicious. 1577 01:15:44,360 --> 01:15:45,960 Annabel! 1578 01:15:52,800 --> 01:15:54,960 AARON: Seeing everyone get an apron, it's amazing. 1579 01:15:54,960 --> 01:15:56,160 They're so amazing. 1580 01:15:56,160 --> 01:15:58,400 Like, the food that they put up. It was stunning. 1581 01:15:58,400 --> 01:15:59,920 Casper! 1582 01:16:02,120 --> 01:16:05,000 But it's a very daunting feeling. 1583 01:16:05,000 --> 01:16:07,720 Yeah, if I don't get one, I'll pretty devastated. 1584 01:16:09,160 --> 01:16:10,680 It's a big deal. 1585 01:16:10,680 --> 01:16:12,360 It's you. Meg. 1586 01:16:15,560 --> 01:16:17,280 I really don't know what's going to happen. 1587 01:16:18,720 --> 01:16:23,040 There's only one apron left. 1588 01:16:28,800 --> 01:16:30,720 The last dish 1589 01:16:30,720 --> 01:16:33,640 gave us bags of flavour, 1590 01:16:33,640 --> 01:16:35,880 tons of textures 1591 01:16:35,880 --> 01:16:38,640 and it looked like it came 1592 01:16:38,640 --> 01:16:40,760 fresh off the pass at a restaurant. 1593 01:16:43,200 --> 01:16:44,560 Aaron. 1594 01:16:51,600 --> 01:16:53,200 Yeah, I got it. 1595 01:16:59,400 --> 01:17:00,680 Ah, man. 1596 01:17:05,200 --> 01:17:08,080 All the hard work has paid off, you know? 1597 01:17:08,080 --> 01:17:11,320 This is a step towards a dream. 1598 01:17:13,000 --> 01:17:16,920 So, the ten of you, welcome to MasterChef. 1599 01:17:16,920 --> 01:17:18,680 (CHEERING, APPLAUSE) 1600 01:17:19,400 --> 01:17:22,280 Your dream is now a reality. Well done. 1601 01:17:27,520 --> 01:17:30,320 To those of you who didn't receive an apron tonight... 1602 01:17:31,720 --> 01:17:33,480 ..you're not heading home just yet. 1603 01:17:35,200 --> 01:17:37,760 You'll all be cooking again later in the week, 1604 01:17:37,760 --> 01:17:40,320 where you'll get a second chance to win an apron. 1605 01:17:45,640 --> 01:17:47,360 LUKE: Oh, that is incredible. 1606 01:17:47,360 --> 01:17:49,160 I thought I was done. 1607 01:17:49,160 --> 01:17:53,240 I thought my MasterChef dreams were over, but they're back, 1608 01:17:53,240 --> 01:17:54,560 and I am ready to go. 1609 01:17:55,680 --> 01:17:59,160 I did not see this coming at all. Oh, I had no idea. 1610 01:17:59,160 --> 01:18:01,200 I'm coming with everything. 1611 01:18:01,200 --> 01:18:04,480 And I'm getting one of those white aprons. 1612 01:18:04,480 --> 01:18:05,880 ANNOUNCER: Tomorrow night... 1613 01:18:07,480 --> 01:18:11,240 What a massive start to the competition. 1614 01:18:12,280 --> 01:18:16,240 ..20 more of the country's best home cooks... 1615 01:18:16,240 --> 01:18:18,920 Pressure is on. The standard is so high. 1616 01:18:21,200 --> 01:18:24,960 ..battle it out for a spot in the competition. 1617 01:18:24,960 --> 01:18:26,880 I want the apron like crazy. 1618 01:18:26,880 --> 01:18:29,480 If I get an apron. I could win the trophy. 1619 01:18:30,880 --> 01:18:32,240 And one dish... 1620 01:18:33,360 --> 01:18:35,360 I'm making a porchetta panino. 1621 01:18:35,360 --> 01:18:38,440 ..will decide their fate. 1622 01:18:38,440 --> 01:18:39,640 You're making a panini? Yeah. 1623 01:18:39,640 --> 01:18:41,240 Ten aprons up for grabs. 1624 01:18:41,240 --> 01:18:43,320 And you're making a sandwich? 1625 01:18:43,320 --> 01:18:45,160 Captions by Red Bee Media