Original subtitles

GARY MEHIGAN: Julie...

..you are Australia's first ever MasterChef.

JULIE: Whoo!

NARRATOR: Since the beginning...

I loved it!

..MasterChef Australia has been making dreams come true...

Are you serious?!

(CHEERING AND APPLAUSE)

I'm so proud of you.

(CHEERING AND APPLAUSE)

Well done, mate. Well done. I love you. I love you.

I'm so proud of you, mate.

I would like to offer you

a job at the Fat Duck.

(CHEERING AND APPLAUSE)

..witnessed moments of pure magic...

Oh, yeah!

And custard apple snow egg.

Yeah!

Oh, now who's laughing, huh?

You're the tits, Reece.

(LAUGHTER)

..giving great food...

Wow, wow, wow!

..a special place in all of our hearts.

Thank you! Oh, that is amazing.

Thanks very much.

From where you entered to right now is just mind-blowing!

He's proud!

Proud. Proud dad. Can you hear it?

I'm actually crying with joy.

That doesn't happen very often, but, yeah.

Oh, Mel.

..and forming the bonds of a lifetime.

Hey, Brendan, are you ready to lose again?

(LAUGHS)

The two best friends going at each other again.

Head to head. Head to head.

Who will win? Good one, Loz.

Declan is such a great kid to be with and, um,

very special.

Thanks, Robbie!

(APPLAUSE)

He's family to me.

Thank you.

Love you, mate.

Fancy seeing you here, huh? (LAUGHS)

The MasterChef kitchen

has provided me with so many epic memories...

..and also lots of emotion.

(LAUGHS)

But...

MasterChef, it's not just a cooking competition.

It's so much more than that.

It has literally given me my whole career,

and everything good that I have has come from MasterChef.

I've seen what it can do.

I can see the magic happen.

I've lived it and now it's time for me to pass that on.

So I could not be more pumped for the line-up of judges

that are joining me this year.

It is an exciting new chapter.

It's going to be very special.

I was going to say I've dedicated my life to food.

But I think I've actually dedicated my life to eating.

(LAUGHS)

As a food writer,

I've reviewed some of the world's best restaurants.

But my favourite thing to do is to get off the beaten path

and explore the lesser known.

MasterChef has completely reshaped the Australian food landscape.

It's changed the way we think about food,

and it is such a privilege to be part of that legacy.

I feel like I'm standing on the shoulders of giants,

and that's an incredibly high bar,

but I'm beyond excited.

To be a chef is like being a musical conductor,

but with food.

Every day, you're creating a symphony.

I've been a chef for nearly 50 years.

I've worked in well over 30 establishments across the world,

and I was very fortunate to win four consecutive Michelin stars.

I am excited to be a judge on MasterChef,

because I love mentoring people.

I love to see people doing well.

Oh!

I believe food is very powerful,

and when you do it well,

it's fantastic.

MasterChef totally changed my life

and changed me.

I gained a lot of self-belief

and it reconnected me to my heritage.

It continues to change my life,

and I am proof that you don't have to win to win.

I am thrilled to be a new judge,

but it's a little bit scary.

(LAUGHS)

It's a lot to live up to,

but to be able to share the knowledge that I've earned

and gained from being in the competition,

with this new generation of home cooks,

and help them through their journey

is an amazing privilege.

Here we go! This is it, guys!

Whoo! Whoo!

Get me in that kitchen! (CHEERING AND CLAPPING)

Yes!

Come on in! Let's go!

It's Andy Allen, baby!

Oh, my God!

Big Andy!

Let's get into this!

I'm actually a bit starstruck!

Jeez, what a lively bunch this year, eh?

(CHEERING AND APPLAUSE)

Welcome to the MasterChef kitchen!

(CHEERING AND APPLAUSE)

Steve, mate, you are peaking!

You're on fire! I know!

How are you feeling?

I can't believe I'm here! (LAUGHTER)

I mean, seriously!

Like, hang on a second...

..am I asleep?

I don't think so.

Look, I can feel and I can see that this is such a big moment

for each and every one of you...

..and, believe me,

this is a huge moment for me to.

This season marks the start of a new era...

..for all of us...

..and joining me...

..are three amazingly talented people.

Oh! Lay it on us.

First up, she is absolute MasterChef royalty...

Yes. Yes!

..and she is now the ultimate food icon.

(GASPING)

The amazing...

Oh, my God.

..Poh Ling Yeow!

(CHEERING AND APPLAUSE)

(CHEERING AND APPLAUSE)

Oh, my gosh!

Welcome!

Thanks, man!

Oh, my heart's beating like a thousand...

Same! Same!

Next up,

she is Australia's most exciting food writer.

She has eaten her way all around the world,

and she's written for every publication,

from Good Food to the Lonely Planet.

Please welcome,

Sofia Levin!

(CHEERING AND APPLAUSE)

Oh, my God, it's SO good to be here!

And last, but certainly not least...

..he is a true culinary legend...

..multi-Michelin star winner...

(GASPING)

..and he's even cooked for royalty.

No biggie.

Please welcome,

the very dapper

Jean-Christophe Novelli!

(CHEERING AND APPLAUSE)

Thank you.

How are you? Alright?

How are you?

(CHEERING AND APPLAUSE)

Well, welcome to the team, guys!

Thank you, Andy. It feels good!

Poh, how does it feel to be standing on this side?

It feels wild.

(LAUGHS)

Um, there's a part of me that will always be on that side,

and I think that's the reason why I'm here.

Oh! Aww!

Sofia,

what does it mean to be standing right here?

Oh, my God. The only thing that was keeping me from not falling over

on the way in was that I know you're all freaking out, too.

(LAUGHTER)

But my heart's only just coming down now.

It is such an honour to be standing here.

I just can think of no better place to be.

And I am pumped!

So pumped to be here!

So thank you. Thank you.

(CHEERING AND APPLAUSE)

Jean-Cristophe!

Mate, you have had a career,

a very good-looking career, I might add,

that most chefs,

they only dream of that stuff, you know?

Of, what, being nice-looking?

Yes! Correct! (LAUGHTER)

Correct.

The thing is, I can't... I need to put my glasses on.

I can't see anyone. I just put the lights on.

Ah! Yeah!

(APPLAUSE)

Ah yeah, yeah, yeah.

So it is a true privilege

to be part of the judging panel.

Use me, use us.

We're there.

You know, you give me ¤50,

I will... (LAUGHTER)

Just 50?!

Well, 50 times 22!

(LAUGHTER)

And now that we're all together, I'd like to acknowledge

the Traditional Owners of the land in which this competition

takes place,

and pay our respects to Elders, past and present.

This is a place that's always been rich in food and culture,

so take this as inspiration in this kitchen.

We scoured the country for Australia's best home cooks,

and you have all earnt your spot in the top 22.

So you're going to need one of these.

(CHEERING AND APPLAUSE)

Alex!

(CHEERING AND APPLAUSE)

Thanks so much!

Yay!

Oh, I'm feeling unreal right now.

I have my own name on my own white apron,

and I really just feel like Charlie at the chocolate factory

with his golden ticket.

This is like...

..this is goals!

Darssh!

(CHEERING AND APPLAUSE)

Everybody's so pumped...

Gillian!

..to have made it through the audition process

and to be one of Australia's top cooks.

It's just so cool.

Juan de la Cruz, come on,

I want to see you dance!

(CHEERING AND APPLAUSE)

Let me welcome you to MasterChef 2024!

(CHEERING AND APPLAUSE)

Can you believe it,

that... No!

(LAUGHTER)

Yeah, nah. I haven't finished yet!

Sorry!

..that, at the end of this,

one of you is going to take home ¤250,000...

(CHEERING)

..lift that trophy,

and be crowned MasterChef 2024.

(CHEERING AND APPLAUSE)

We are kicking off the competition alongside

the biggest name in the industry.

(GASPING AND SQUEALING)

Stop it!

Don't do this!

He's recognised

as one of the most influential chefs

in the entire world.

I'm gonna cry!

He laid the groundwork for a new kind of home cooking,

one that has changed the way we feed ourselves, our friends

and our families,

and he is here to help you turn

the first page of this new chapter.

Please welcome... Ah!

..megastar...

..marvel...

(GASPS)

..Jamie Oliver!

(CHEERING AND APPLAUSE)

Come on, guys! Yes! (CHEERING AND APPLAUSE)

How're you doing?

I knew it, I knew it, I knew it!

It's frickin' Jamie Oliver!

Oh, my God!

All I can imagine, is me, 12 years old, sitting at the TV,

learning how to cook, watching this guy.

Hello, darling. He's completely changed my life.

How are you all?

This man is one of my biggest heroes,

and he's, like, ten steps away from me.

Jamie, as always,

it is an absolute pleasure to have you here, mate.

It's just brilliant to be back.

If anything good could come out of this,

like an offer of a visa, or a passport...

(LAUGHTER)

You know, I love where I come from,

I'm very, very patriotic,

but, you know, I'm thinking about retirement now.

So, um, someone,

Australia?

Uh, hello!

When I have the opportunity to come to Australia,

it is like having this incredible injection of energy,

like, it's like having supplements.

It makes me a happier person, right,

and that is the spirit, I believe, of Australia, right,

the way that you've had this incredible foundation,

and this incredibly diverse population,

and we see this in all of your ancestry, right,

and we want to see this in your cooking.

We want to kind of see your soul on the plate.

So it's not just food, it's not just cooking,

it's a little bit of you.

You won't be saying goodbye to Jamie any time soon...

Oh, my God! Yes!

..because he's going to be joining us

as a judge

for the first two weeks!

(CHEERING AND APPLAUSE)

OK, guys. Today, we want you to bring us a dish

that's worthy of your new beginning.

Year after year, aspiring cooks have filled this kitchen

and gone on to have phenomenal careers.

Now this is your chance to follow in their footsteps.

Today,

you are cooking for something huge.

Oh, my God.

Whoever brings the best dish,

they will win...

..one of these.

(GASPING) Oh, no!

Oh!

Oh, no way!

An immunity pin.

I'm shaking!

It is the only immunity pin...

Oh...

..the whole season.

Whoa!

And that ain't all.

What have you got for us, Jamie?

The winner's going to come and see me in London.

(GASPING)

I'm going to get you to work in my new restaurant.

Jamie Oliver Catherine St,

right, for one week.

You are going to get the trip of a lifetime.

You up for it?

(CHEERING AND APPLAUSE)

Oh, my gosh!

Whoo!

A chance to cook with Jamie, in London, at his new restaurant,

like, that is a game-changer.

You know, everything's on the line here,

and I really just want to wow these judges.

We are giving you 90 minutes

to kick-start your MasterChef experience.

You'll have access to the pantry,

and all the equipment you could possibly need,

along with the gorgeous MasterChef garden.

You ready?

ALL: Yeah!

Ready, set,

cook!

(CHEERING)

And let the fun begin! Yeah!

Oh, I can't believe this is happening!

I'm going crazy!

Anyone know where my spice is?

JAMIE: It's quite a stressful shop, though, really.

I get stressed enough just shopping as a normal person.

Oh, mate.

Paradox of choice.

Oh, my God.

Ah, this is so difficult.

OK!

Seafood, chicken...

JAMIE: This is what I'd like in my own home.

Can you imagine? I know.

A vault, a pantry vault? A little vault.

Oh, this pantry is beautiful!

Honestly, being in the MasterChef pantry is like a dream.

Soy sauce, Mirin...

I feel so lucky to be here, you know?

I feel like I just got, like,

¤7,000 Taylor Swift tickets.

(LAUGHS)

Got my roo.

Ooh! No one wants to be at the front.

Hmm!

I'm gonna be right here.

Hi, Alex.

You're right in there with the occy.

I am straight in with the occy.

JAMIE: Are you gonna cook that whole thing?

Nah, I'm just gonna cook a couple of nice steaks out of it. Nice.

JEANÐCRISTOPHE: Look at this! Wow!

Wow! Look at that.

The full salmon?

Yeah.

Oh, my God. I can't believe this.

Let's go, Sav!

Let's go, Gill!

Give love to the fish.

Alright, I know how to do this, I know how to do this.

So yum, Sav!

Love it!

What do you think my signature dish is?

Uh...

It's my dahl. I made this.

This is all me.

Good old dahl.

What's your line? (LAUGHTER)

My name is Savindri. I'm from Adelaide.

I go by "Sav"

and I work at a bank.

Um, look,

it pays the bills, let's put it that way.

So, so boozy! It's just full of booze...

I like to think of myself as someone

sassy,

but also serious,

especially when it comes to cooking.

My background is Sri Lankan

and food is a big part of my culture.

The thought of someone coming to my house and not having food

that I can offer,

I...I just die.

There's, like, at least three items you have to offer.

If not, you have failed as a person.

Food has been what I've lived and breathed for the last 15 years,

and MasterChef is my launching pad

and I want to learn.

MasterChef is about to find out whether they're going to be ready

for the Sav tornado.

We'll see.

Yass, Queen!

Savindri. Andy. How's it going?

Not bad. And Sofia.

I tend to shorten everything, so can we go "Sav"?

Sav is what I prefer.

Talk to me about the dish, please, Sav.

It's a Sri Lankan breakfast. Wow!

We carb-load at breakfast, 'cause we love that,

and curry for breakfast. Yeah.

Wow.

So, and my mum is from the coast of Sri Lanka,

so she makes fish curry really beautifully.

So this is my version of it.

When you say "curry for breakfast" people are like,

"Curry for breakfast?" Like that's so weird.

I'm all for it. I think it's so much more interesting

than smashed avocado, poached eggs. But it's the lifestyle, right?

'Cause you eat, you carb-load, and then you pass out,

and it's the best thing.

Like, what more do you need to do on a weekend? Like, chores?

Like, what is that?

Does that mean we're passing out this afternoon, or what?

Yeah. It also means that she's cooking it for Jamie Oliver.

Yeah. Imagine this was the dish... D'you know what?

..that got you a week away with Jamie,

cooking in his brand-new restaurant.

Look, I 100% believe that the flavours of the dish

can get me there.

Let's do this, guys. Let's do this, Sav. Good luck!

Oh, my God. My brain is not braining.

I want the judges to enjoy my food,

and I also want the Sri Lankan aunties to go,

"Oh, yeah, she's doing good."

Not, like, judge me.

Oh, I'm so glad there's pandan leaves.

So, you know, you've got to stay true to tradition.

The auntie network is hot,

so news will spread.

That's looking good!

It's smelling yummy in here!

I'm ready to have a munch. Yeah!

Ah, this is exactly what we want.

We've got 22 contestants absolutely going bonkers out there,

and there is some epic smells,

some epic energy,

because we're asking for their new beginning dish, which means a lot.

Yeah. What do you want to see?

I want to see an honest dish. Mm.

I don't like pretentious foods.

I want their first dish to be telling, like,

a really earnest story. Definitely.

It's going to be like a bio on a plate...

Yeah. ..so whatever they serve up,

I think it's going to be deeply, deeply personal.

A lot of things are going to seduce us.

We've got to be very careful that we don't get too quickly

overexcited.

I can't help myself!

(LAUGHTER)

The stakes, oh, like, we've got the only immunity pin of the season.

Can I touch it? I've never touched one.

You can hold it, you can do whatever you want with it.

It's heavy. Nice bit of bling, yeah.

Not just that,

the prize that you are giving these guys...

JAMIE: Oh, yeah, yeah. ..is life-changing.

I'm gonna look after whoever wins this...

Yeah.

..and make sure it's a memory that they'll never forget.

Yeah.

She's spicy!

Damn!

Stephanie. How are you going?

What is your menu? Duck and lychee Thai red curry.

OK. Yeah, I love duck.

I could have it all the time. I feed it to my dog sometimes.

Lucky dog! Wow!

Lachlan. Lachlan.

What are you cooking today?

It's a bancha green tea smoked duck.

Wow! Smoke can be your best friend...

And it can also... ..be your enemy.

Exactly. Yeah.

Sue's down there somewhere, I know it.

Where's Sue?

Oh...hello! Hello!

What's going on? Ricotta-filled tortellini.

OK.

I wanted to show off my mad ricotta skills!

Nice. Mad ricotta skills? Yeah.

You going good, Joshy?

So far, so good, man.

Smells good already.

Ha-ha! Let's go, baby. (CHUCKLES)

I still can't believe that I'm standing in the MasterChef kitchen.

Wow!

I'm all about simple food,

but I want to make every single dish

absolutely delicious.

Whoo!

So I'm making a eye fillet, with red wine jus,

and garlic-roasted pommes puree.

Khristian!

Jamie, Poh. How're you guys? Hi, Khristian.

How you doing, brother? Good.

Lovely to meet you. Likewise.

You're honestly, like,

if it wasn't for you,

I wouldn't be...

..cooking anything, like... Really?

My mum, she worked so much that she would just be like,

"I can't cook for you guys. You're gonna have to work it out.

"I have to work."

Oh, wow. And I had a bag of potatoes,

we didn't have much money, I didn't know what to do,

and there you are on TV, making mashed potatoes.

Oh, bless you. And, like, since then, like,

honestly, like, I cried when I saw you walk in, because...

Oh, bless you! If it wasn't for you...

Come on, I think it's time for a hug, man.

Yeah! Let's do a little hug.

Like, yeah... So I was with you for the journey?

You've been with me for the journey. Thank you.

Good luck.

Growing up, it was tough.

My parents split up when I was very, very young

and my mum would work so hard

she couldn't cook for us because she worked 14 hours a days as a cleaner

to keep the lights on and a roof over our head.

And it was a case of if you don't cook, you don't eat.

We moved around so much.

By the time I'd turned 18, I'd moved to 18, 19 different homes,

whether that be sleeping in family members' lounge rooms, spare rooms,

the commission flats.

It was bouncing around constantly to just try to get ahead

or try to have a roof over our head.

I saw crime every day.

People getting robbed and drug and alcohol abuse

literally outside my front door every day.

I can't count the amount of times I've had to run away

from an incident that has been not great.

I know for a fact if I didn't get out of that kind of environment,

I was going to end up in the exact same position.

I always had this dream to do something greater

than what was expected of me

or greater than what was put before me,

and to be able to come on to MasterChef is a dream come true.

It's all happening in here!

Not just for me, but for potentially the kid at home

who's the same as me.

Grows up watching their favourite chef on TV,

thinking, "I wanna do what they do."

Like there's nothing stopping anyone from doing anything

except for themselves.

Oh, man. Smell this.

Everything's coming together here.

Time for some juice!

Juan De La Cruz.

That's my full name that my mom took a long time to decide how to call me.

So Mum, are you proud? (LAUGHS)

So incredible to be on MasterChef

and looking at the judges and Jamie Oliver.

I've just been dreaming about pies for the last month.

Just like the king!

Wow, Andy Allen.

My God, I've been a fan of him for many years.

Look like you've done this before. I'm ready to go.

Poh!

Wow, a legend from MasterChef.

Juan, can you smile bigger, please? (ALL LAUGH)

And then you have Sofia.

You're popping, I love it. Is your food popping?

What are you making for us? Ah, yes.

She writes, travels, she knows her food.

A traditional dabbawala. (GASPS)

So basically, a tiffin box.

Traditionally, an all-encompassing dish, right?

Yes, exactly.

And Jean-Christophe Novelli.

Should have a cloth under your board. It's not stable.

You gotta make sure.

He's a Michelin-star chef and he's everywhere.

Keep this covered. You infuse it. Oh, yep. Yep.

You just bang them... and then you can chop them easily.

See what's happened. Taste it. Yep.

Remember, this is the one is gonna make it.

Yeah? Yeah. 100%.

Juan, how are you, mate? Super excited.

You can't tell at all. (ALL LAUGH)

Look, if there were prizes for the best smile in the competition

for an immunity pin, you'd be in there.

Tell us what you're doing for us.

So I'm making a dish, it's called humita.

It's a traditional dish from Argentina.

Indigenous, actually, it's before the Spanish arrived.

Ancient? Yeah, ancient.

You were born there. I'm guessing from your accent.

Still strong? Hey, I'm Argentinean. Yeah, yeah.

Australian too.

Like normally, Argentineans are known for eating a lot of meat.

This one is totally vegetarian and...

Break it down for us. What are the components?

So you cream the corn, you have chilli oil.

And also I served with chipas, that is cheese bread

made with tapioca starch.

So it's really gooey and cheesy and delicious.

So you just basically grab one of these breads,

put a little bit of the humita, then you put the chilli on top

and oh, it's a... Oh!

Mate, the vibe that you were bringing, I'm getting YOUR smile.

You're gonna love it. Bring it to us.

Thank you, thank you. Good luck.

I hope they love it so I can win the immunity pin.

I can win a trip with Jamie.

So much at stake.

I really want to win it.

Sweet.

I'm sure you'd agree the stakes could not be higher

and we cannot wait to see your new beginning dish.

You've only got one hour to go. Let's go!

(JUDGES CLAP)

Hi, Mimi. I'm making a dessert.

I'm making a fruit tart with shortcrust pastry

and a lemon-infused pastry cream

with raspberries and Earl Grey tea jelly on top.

Beautiful. So it's a dish that you know really well.

I like to think so. Yeah, I like to think so.

Funnily enough, the shortcrust pastry is none other than...

Jamie. There you go.

Well, you can only blame me then.

Hey. Hi, guys!

It's like a kind of fish stew.

I see a little chilli there, which makes me very excited.

I moved it a little bit. I always like a bit of that smokiness inside.

I can see you got the old tossing action going.

Check this out. Yeah. Go on, girl.

Oh, no! (LAUGHS)

You gotta whack that.

Wai-wai-wait. Argh!

You gotta whack it with a knife. Whoa, I got this.

This is such an Asian trick.

I loosened it. You saw that on camera!

I love skating, snowboarding...

Yooooo!

..skydiving

and I love getting tattooed.

I have 92 or 93 tattoos.

I'm not sure. (LAUGHS)

People assume I'm a certain person because of my tattoos

but I never feel like I fit in anywhere.

My parents are Thai

and when I grew up, I've dealt with suburban Australia

not thinking that I was Australian,

but then when I went to Thailand,

no-one ever thought I was Thai either.

So my whole entire life has been like torn between different cultures.

Cooking is definitely therapeutic for me.

I love making food that, yeah, tastes Thai but is experimental.

Nat, Nat, game face. Hello.

How are we doing? Good.

How are you, more importantly. I'm good.

I'm a little bit shaky, but I'm getting there.

What's freaked you out the most?

I think, well, meeting you guys, for starters has been kind of unreal.

It's interesting, 'cause there's Thai flavours,

but then there's also native Australian ingredients.

Yep, there definitely is. You are correct.

What's the dish? Uh, so it's a kangaroo larb.

Yes! Yeah.

Plating it like a tartar with a soy-cured egg

and then some rice crisps as well.

So have you had much experience with native Australian ingredients?

How did they sort of work into traditional Thai flavours?

Yeah, it's...it's tricky but it's good.

Looking forward to trying it. Thank you.

This dish means a lot to me

because it represents every other person who is like me,

who feel like they're torn between two cultures.

I think that identity crisis is really hard.

Like, it's so important for humans to feel like we belong somewhere.

So this is the moment to express myself through food.

Alright, let's go rice.

It's so surreal. It feels like I'm not here.

I'm like, keep looking down, being like, where am I?

It's mental.

I'm Lily.

I'm from London and I moved to Australia on my own a while ago now

as a nurse working in children's intensive care.

Being a nurse, I really care a lot about people

and I really want to make people feel good.

But now, I want to make people feel good with my food.

I just love food and I want food to be my whole life.

Growing up, mum was a chef.

She left school at 16, went to the Cordon Bleu in London,

a French-trained cookery school, really well known.

She was one of the youngest to end up teaching there at the age of 18,

which is pretty cool.

Mum's a very chilled cook...

..but I can be flustered and pretty hectic in the kitchen.

(YELPS)

I think MasterChef's gonna be stressful, but bring it on.

Bring on the challenge.

Come on, Bridget. (JAMIE CHUCKLES)

Lily. Hello.

How are you? Lily London.

I'm here. Lily from London. How good. (LAUGHS)

I love it. Um, I'm good.

Just doing my thing. Tell us what you're making.

So I'm making a take on a brekkie bagel.

So I'm doing it as a poppy seed choux bun.

And I'm doing a very fast-cured gin-beetroot salmon.

And then I'm doing a horseradish cream cheese.

Wow. Sounds super fresh.

Yeah, my kind of vibe.

Not many home cooks pick up a whole salmon, slap it on the table

and start filleting it whilst having a conversation about their dish.

I just thought, if you're not gonna do it now, when are you?

So there you bloody go. (LAUGHS)

So I'm just doing my best.

Good luck to you. Thank you so much.

And Lily...breathe. I'm breathing.

Yeah. I'm here.

Yeah.

I want to show some degree of technique with choux pastry,

but I'm also really apprehensive.

I'm just waiting for it to get cold. Keep beating.

Keep steaming out. Yep.

'Cause it is hard.

Keep beating... Keep beating the steam out.

It's the vessel of my brekkie bagel

so I just need to get that pastry perfect.

Oh, jeepers!

I'm sweating.

Alright, team, your first 45 minutes ever

is gone in the MasterChef kitchen.

Which means you are halfway!

ANDY: 45 minutes to go!

Let's get this show on the road.

Come on, baby.

How are you doing? Good. You?

Yeah. Alright.

Pretty nervous. Yeah, yeah.

I mean, I think I'm gonna be OK, but it's all happening now.

Well, Stephen, tell me you spend a lot of time in the bush.

Yeah, a lot of time in the bush. Yeah.

What attracts you to go into the bush?

Um, what inspired me to go in the bush? Love of wildlife, really.

Is it dangerous? Uh, it can be, yes. Very dangerous.

Australia is not a place to take lightly, you know?

Is it real? Yes. It's real.

What is it? It's a crocodile tooth.

A crocodile tooth? Yes.

The size of that?!

So a crocodile went to grab me when we were doing some work with one...

Are you serious? Yeah.

And it grabbed the tree instead and the tooth broke off

instead of my leg.

I'm Stephen Dennis.

Call me Steve.

I'm from Bribie Island and I'm 62 years old.

What do I do? I'm a tour guide, actually.

I get out and show people the wild.

I've worked with crocodiles.

I've worked with emus.

I've driven airboats.

I've driven boats on the Daintree River.

Four-wheel drives in Cape York Peninsula.

So yeah, I get around.

I've always had a passion for food.

I enjoy pushing myself in the kitchen

and pulling something out of the hat that's unexpected.

My dishes are quail done two ways,

so panko and pan-fried on a little platform of eggplant puree

and a basil sauce.

Now I'm thinking,

why did I pick a dish that's French

for a four Michelin-star Frenchman?

Now that's like just loading on the pressure.

So what's more terrifying -

seeing crocodiles and being around crocodiles?

Well... (EXHALES) ..they're just crocodiles.

This is terrifying.

# I believe in a thing called love... #

(SINGS NONSENSE) (LAUGHS)

No-one actually knows what the lyrics are.

When I start singing really voraciously,

that's when you know I'm stressed.

For my Sri Lankan breakfast, I've given myself a lot of work.

I'm trying to make a sambal while I'm trying to keep an eye on my rice

while I'm trying to make crispy bits to put on top.

OK, yum. Yum, yum, yum, yum, yum.

While I'm trying to make a sauce and balance it perfectly.

Ding dong. Ding to the dong.

Hello. How's it going? Do you mind if I...

Oh, go for it. Ooh.

Beautiful colour, by the way. That's the body of the snapper.

Oh, wow.

Can I suggest one little point. Of course.

Just turn it down. Yep. Gotcha.

Simmering is better than boiling. Than boiling.

Imagine... Thanks, Chef.

..how contracted everything is inside the pot.

Yep. Well, when you simmer...

That makes sense. ..open up.

That makes total sense.

Chef Jean-Christophe...

Hello. Hello!

..he's so lovely, he's so warm

and getting this sense straightaway that he is a mentor.

Simmer very slowly.

Very slowly? Get all the fats out.

The fat will come out. Yeah.

You beat it like this. Nice and tight and easy.

Every time you make a stock, clean, purity.

ANDY: He's so rogue, I love it.

(JUDGES LAUGH)

And you break the knuckle.

(CRACK) See? Look.

It's great.

POH: No, he's so passionate about helping them.

It's just like, that's so nice!

(CHUCKLES) He's teaching us ways. I know!

That'll be ¤50, thanks. I know.

Lady and gentleman, 30 minute left!

(JUDGES CLAP) SOFIA: Let's go!

Oh, my God. We'll be right, champion.

She's on! Waaaaa!

She's on!

KHRISTIAN: My dish today is an eye fillet with red wine jus

and pommes puree.

So I've got my puree done nearly,

I just need to now combine the cream and the butter.

My stock is reduced really nicely actually,

so I'm gonna turn that off, and my red wine is done.

They're gonna experience a nice light fluffy puree

with a hint, just a hint, of roasted garlic

and the rosemary breadcrumbs will just give them

a bit of a punch in the face with fresh rosemary.

And then a jus that will coat your mouth and fill it up

and a nice... It's Jamie Oliver!

(LAUGHS)

That clock is ticking and you can feel the energy in here.

There are a few dishes that are really exciting me at the moment.

Sav's fish curry for breakfast. Oh, the brekkie fish curry!

How great.

Did say that we're all going to have a nap after it.

So I'm up for that. (ALL LAUGH)

I'm also really excited about Juan's dish.

It's something I haven't tried before.

It sounds like a brilliant version of a corn porridge or stew.

Nat, down the front... POH: Oh, wow!

..is doing like a kangaroo larb. With natives.

With native ingredients in it so...

..I love larb, and I'm really interested to see

how she can take it to another level.

You literally... You've been like... (LAUGHS) I know!

What are you looking forward to?

There's something out there that's like getting your steely eyes.

I'm starving. (ALL LAUGH)

WOMAN: Oh, that looks so good.

That's money, baby. That's money.

Actually, like, smells amazing.

Nice to meet you, Harry. Great to meet you as well.

Yeah, I'm doing a, uh, crayfish bisque with a sous vide cray tail.

Beautiful. Yeah.

Have you made this many times?

Uh, well, when I'm lucky enough to catch a crayfish, I make it.

POH: Really look forward to it. Cheers. Yeah.

Looking forward to it. Hope I go to London.

Hey, Darrsh. Oh, how's it going, guys?

What's going on, mate. Smelling very sweet over here.

Yes. Sweet boy.

What have you got for us, sweet boy?

Uh, pear frangipane tart... Nice.

..with a boozy butterscotch sauce and poached pears. The works.

Loving that you're like the sweet guy. That sounds good.

Hi, David. How are you going?

I'm doing Hainanese roasted chicken rice.

David, I made this for my finale dish in season one.

Oh, wow! OK. And I lost.

(ALL LAUGH)

Well... You're gonna be a great judge.

We build them up, you knock 'em down.

Let's go.

Yes, mussels.

Happy as I'm gonna be, champion.

Something smells yum.

Oh, rise, buddy, rise!

How's it going? How's it going?

It's good. It just needs longer in the oven.

I'm really, really nervous now because for this brekkie bagel,

I need the choux pastry to rise.

I take my choux out.

I'm hoping that the bottom is crispy and the top is crispy.

And I also need the inside to be cooked.

Shit.

My heart sinks.

They're not cooked.

So I chuck it back in the oven to try and dry it out a bit more.

Nup.

It's just soggy in the middle.

This is really scary.

Like, have I completely gone wrong?

JAMIE: OK, cooks...

..no stress, but there's only ten minutes to go!

(JUDGES CLAP AND CHEER)

It's moving real fast.

Where'd that time go?

What we got here?

Oh, we got little quail lollipops.

Quail breast. Bloody marvellous.

Uh, zucchini and a basil sauce.

Beautiful. Don't let me disturb you.

I'm hoping that quail breasts are pink inside, juicy.

I want the deep-fried lollipops of quail

crispy and crunchy and tasty.

And I want the charred zucchini and eggplant puree to add texture.

The basil sauce should be glossy green,

and it needs to be like a flavour bomb.

Oh, yeah, that's the stuff.

Wow, look at that. (WHISTLES)

It's a big risk.

I've gotta get this right.

(EXHALES)

Whoa.

We'll get it done. We'll get it done.

Look at this. Look at this. It's like going to the fairground.

(CHUCKLES)

My steaks have hits temp.

Yeah, 46, 46 degrees internally.

I'm very happy.

My dish is simple - steak, potato and jus.

And I need a plate it up so that it's worthy of Jamie Oliver

to get that pin, to go to London with Jamie

and to show him what I'm made of.

Let's get it, baby. Let's go!

Everybody, that's five minutes left! Come on!

Why is it such a struggle to get garlic open?

Oh, my God, I literally...

Ohhhh!

Don't made me nervous, dude! (CHUCKLES)

NAT: Yeah.

This kangaroo larb needs to be perfectly balanced

between beautiful native products and Thai flavours.

Oh, God.

The kangaroo is tender,

mixed with an aromatic dressing which is super acidic.

Oh, my God, this is gonna be so hard.

The soy-cured egg yolk has a sweet but salty taste to it.

The pickled karkalla has a bitter sour tang to it.

The lime oil will perfectly coat your mouth.

That's not gonna stay.

The rice crisp adds a beautiful crunch element.

This dish is me. This is who I am and my identity.

And I'm definitely worried because I have to get this right.

Calm your farm, Nat.

So I'm plating my humita con chipa

It's beautiful corn stew with some blocks of delicious taleggio cheese.

Chilli oil on the side. Very spicy and yum.

And of course, my chipa is this

gooey, cheesy, beautiful cheese balls.

It worked.

Hello, my darling. Hi, Jamie.

Would you like to try a chipa? Cheese ball?

Wow.

That one's for you, Jamie. Yeah.

Has your name on it. (CHUCKLES)

Smoky. Love it.

Yeah, I used smoked cheddar and smoked mozzarella.

This is one of my main reasons to be here

is to show what we can make in Argentina.

So this has to be good.

Yeah. That's good, that's good.

My choux pastry, my brekkie bagel has been back in the oven

but time is really ticking.

I wanted to show some degree of technique with choux pastry

and I'm wondering if I've overcommitted and under-delivered.

My choux buns were still soggy

and I'm thinking, "OK, I now do not have time to play with."

I really gently scoop out a bit of the inside.

(GROANS)

Bit eggy, but...

Don't beat yourself up over it, because this is your first cook...

Yep. And what...?

You know what, you learn so much more from stuffing up.

I'm proud of you for not giving up.

Thank you.

Putting on my cream cheese, salmon, pickles and everything...

Choux's gone soggy.

..I'm just so, so disheartened.

Come on, come on, come on.

JAMIE: Cor! Look at that.

We've gotta motor. Ha!

Those spices smell amazing.

No pressure.

Just cannot cope.

I'm incredibly anxious because

all the other elements for my Sri Lankan breakfast took a bit of time.

And now I am down to the second,

trying to cook a fish - snapper specifically...

Oh, my God.

Oh, my God.

This is complete madness!

I can't breathe, just losing my absolute mind.

Argh! OK.

Oh, my God.

I'm just freaking out 'cause I'm like,

"I'm going to save these people Sri Lankan sashimi."

If the fish is raw,

I'm absolutely going to go home and cry in the shower.

How much time do we have left?

OK, contestants, you have one minute left!

ANDY: One minute!

OK, this is it.

That's, like, terrifying!

I'm gonna be down to the wire.

ANDY: And the numbers you didn't want to hear...

10!

ALL: 9, 8, 7

6... Ah, OK.

Alright.

5,

4,

3,

2,

1. Well done.

(APPLAUSE)

JAMIE: Wow. Some good food out there.

SOFIA: Yeah. It looks amazing.

I really feel like I could win this one.

I've always dreamt of travelling to London.

The idea to actually be able to go to his restaurant and cook with him

if I win is mind boggling.

Isn't that just amazing?

Not to mention an immunity pin that I can use any time.

And the only one. Like what a leg-up.

Yum.

I'm so worried about my fish.

I just don't know if it's cooked in the middle or not.

And I feel very, very stressed about that.

Well, the first cook in the MasterChef kitchen

is always an interesting one,

because we get a little bit of a gauge of where you guys are at.

But only one of you will win the one and only immunity pin for this year.

And only one of you will get to go to London with Jamie Oliver

and spend a week in his kitchen.

There's a lot to play for.

The first dish we'd like to taste belongs to...

..Sav!

You ready?

Let's go.

I'm in shambles.

I'm in utter shambles

because this fish is probably...possibly raw.

JAMIE: Wow! Look at those colours pop.

Fascinating.

It's like a painting.

What is it?

That is Sri Lankan breakfast

which is milk, rice and blackened coconut snapper.

And I put Sri Lankan treacle all over that.

Tell me about yourself, Sav.

I love hosting, love having friends around, love having dinner parties.

And Sri Lankans always eat family style.

People just gorge themselves silly.

And if they're not rolling out of the door by the time they came,

I've not done my job properly, so...

So is there someone that you cook for at home?

I have a boyfriend. It's very new. So...

And now it's on national TV!

(WOLF WHISTLES)

Is he Sri Lankan or...?

Oh, he's like a block of white chocolate.

(ALL LAUGH) He is Australian, so...

I can't believe I said that on national TV.

Oh, my God.

I just wanna eat it. Yeah.

It's...

It's beautiful.

So your sauce is very authentic.

The flavour is just impeccable.

The fish is beautiful.

It's delicious.

Just perfectly cooked.

It's incredible.

So well done. Thank you.

That is off the charts.

Delicious. I love it.

That rice.

There's something so nurturing about it.

On top of that, I'm getting spice, sweetness, sourness,

and then your big personality on top

and all the places that I think you're gonna go.

Thank you.

All I can say is that food is a celebration.

It's surprising. It's delicious. My lord, it's even brunch.

But I'd have it for breakfast, brunch, lunch and dinner.

I do too. And midnight munchies.

And even if I had a hangover.

So you have created an incredible dish and I think it's amazing.

Well done. Thank you.

(CLEARS THROAT) It's spicy!

(LAUGHTER)

It's literally like you're in the bowl.

Weirdly, like...

(CHUCKLES)

It has so much sass, so much personality, so much fire,

so much sweetness.

It is... It is everything

that really, really good Sri Lankan food is.

POH: The layers of flavour that keep unveiling as you taste

is just incredible. Magical.

That treacle just knits everything together.

Amazing. Thank you.

Well done. (APPLAUSE)

Thank you. Thanks, guys.

I'm just feeling this deep sense of relief that my fish wasn't raw,

very happy about that, and just incredibly, incredibly excited

that they understood all the layering and the love

that I put into that dish.

You did so well.

The next dish would love to try is from Khristian.

Come on, Khristian!

My dish is simple.

And I pray that this dish is enough.

Alright. What have you got for us?

So I've got eye fillet with a red wine jus.

And pomme puree, roasted garlic potato.

I've heard a little bit of a rumour

that you have a bit of a man crush on Jamie.

Don't look at me, Jamie.

(LAUGHTER)

You make me nervous!

I just remember my mum working full-time to support us

and she would say, "I can't be around to cook for you guys,

"you're going to have to work it out

"because I gotta pay the bills."

And, um, turn on the TV

and the first thing I see is this beautiful man.

He taught me what I know today.

Like, you know, and like, he's standing here. (STAMMERS)

JEAN-CHRISTOPHE: Oh, brilliant.

How do you feel when you hear some lovely comments like this one?

Very, very emotional 'cause...

..you know, I try my best to wear my heart on my sleeve

and do the best work I can.

But I put it out there and I never know the most important bit,

which is how it connects or affects people.

So, you know, to think about a 10-year-old you,

feeling vulnerable, not knowing how to cook something.

There's a very high proportion of Aussie and British kids

that we call the latch-door kids.

The kids that get home before mum and dad get home. Right?

So actually your story is, is a relevant one.

So what you're saying is a beautiful gift.

So thank you for that. Thank you.

I think you've done a fantastic job.

I like the glossy sauce, the steak that's perfect with the creamy mash.

And then the breadcrumbs, the rosemary breadcrumbs,

that crunch, the comparison.

So clearly, we can see that you are playing

with like great combinations, textures...

..like, there is a simplicity about this dish...

..and I think it is stunning.

Well done. Thank you so much.

Really, really good.

Your sauce was

absolutely bingo.

It's nice and glossy and it's very delicious.

So when you combine all the different elements on your dish

with your story,

well done to you.

I absolutely mean that.

Well done.

Cool, Khristian! Yes, mister.

I'm still having this crazy out-of-body experience.

All I wanted was to have him tell me that I can do this.

And he did.

I'm happy with that.

Harry!

Crayfish bisque with fennel.

I almost feel a bit naughty.

It feels like a sin to eat something that is cooked that well, I love it.

Mimi.

Raspberry custard tart.

Ooh!

I'm glad you did a talk. I love a tart.

Do you now, Jamie?

Don't laugh.

(LAUGHTER)

There is clear intention.

It's light, it's fresh. It's perfect.

Well done. (APPLAUSE)

Lachlan, come on down. Yes, Lachlan.

Green tea smoked duck.

Green mango salad.

Duck spring roll with Ngoc mam cham sauce.

I couldn't even say half of that, let alone do it.

I think you've done a beautiful job balancing everything.

The duck is perfectly smoked and I think Ngoc cham is perfect.

Yeah. Really good. Thank you.

Lil!

(APPLAUSE)

Oh, my God.

The choux pastry has completely gone wrong.

I just have this complete and utter sick feeling in my stomach.

Of what have I done? Why am I here?

I just wanna go.

Ooh.

Ooh. ANDY: Lil.

Yeah. What's the dish?

It's my take on a brekkie bagel.

So I've done a poppy seed choux.

I've done a beetroot and gin quick-cured salmon.

I've made a horseradish cream cheese

and I've pickled fennel and beetroot.

Lily, you're being so hard on yourself.

I just feel like the choux has gone soggy.

(EXHALES)

So if I may... Yeah.

..um...

Yes, your choux is soggy.

Yep.

You're very emotional...

..but here's the thing, um, join the club.

When we cook, it's very emotional.

When we make mistakes, which we still do

and when things don't go well, we get upset.

Yep.

But it's because you care. Totally.

And to care is what life is truly all about.

I look at that dish and I do want to dive into it.

It's a beautiful little garden of fresh, zingy things.

All the things that I love.

Dill, salmon, the capers.

I think the choux...

First of all, you could have done doughnuts

and it would have looked like a bagel,

which is what you were kind of aiming for. Yeah, that's cool.

Or you could have done tiny little choux buns

and almost like kind of brekkie canapes,

which would have been really cute as well.

It's literally just like finessing the dish

and going back and thinking about it,.

'Cause sometimes your brain just melts in here. You know?

Actually a lot it does. Yep. (LAUGHS)

When you're having a rough time in the kitchen,

just take a look at me.

Because I'm testament that you don't have to win to win.

OK? (CHEERING AND LAUGHTER)

Hey. Well done.

Yes, there's expectation to be good,

but also, maybe I'm putting too much of that on me.

So just sort of roll with the punches.

Next up, we like to taste a dish from Juan.

Bringing this dish moves a lot of emotions because

it is not only my history and who I am, it's my culture

and representing a whole country, you know?

So it's... It's nerve wracking.

Whoo-hoo!

Did you just cheer yourself?

(JUDGES LAUGH) Yes. I don't care. Argentineans.

What's the dish?

So this is called humita with chipa.

Humita is a corn stew.

And chipa is a cheese bread.

Uh, has a lot of history for me.

Juan, are you thinking of your family now as you bring this to us?

Yeah. Yeah, yeah.

It's just... I'm looking at it,

and I'm seeing my nephews and nieces running around

and my mum saying, "Hey, stop!"

This is really special food because it is flat-out flavour.

Breaking open that bread and just seeing it like,

really sticky with the cheese

and then smothering it in this, like, really powerful corn-like porridge.

You have absolutely smashed this challenge.

Thank you very much.

Juan, can I just say, and correct me if I'm wrong -

carico! Carico. Yes.

It's beautiful.

That is food I would travel for.

The sweetness of that corn of the humita is just gorgeous.

And the char in there as well. A little bit smoky. Incredible.

But I want to go back in with the spoon again and again.

Absolutely love it. Well done.

JAMIE: It's definitely from the heart.

(EXHALES) Thank you, Jamie.

It's got spice.

There's chunks, there's texture, there's flavour.

I love the chilli oil.

And it's not so much that it blows your head off.

It's just there to give it a little slap up the backside.

(CHUCKLES) Congratulations. Great dish.

Perfect. Points, like, I feel like I'm getting ten, ten, ten.

I'm really excited. I cannot ask for more.

So I really have a serious, serious chance to win immunity pin,

the trip with Jamie Oliver and like, so excited.

There's a man here with a crocodile tooth around his neck.

Stephen, come on! ANDY: Stephen.

Stephen, what do you call this, mate?

Quail Provence.

Quail Provence?

A brave title... It is. I know.

Considering we have... Yeah, well...

..a real French man here.

VOICEOVER: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now on 10play.

Stephen, what do you call this, mate?

Uh, quail Provence.

It's quail breast and little lollipops of quail,

chard, zucchini and eggplant puree with basil sauce.

So the desire of cooking. Where is it coming from?

Ah, see now...

..not that long ago, I was driving air boats in the Northern Territory

on a buffalo station,

and I came back one afternoon covered in mud,

pretty dirty,

had my fifth shower for the day.

And I said to myself, "Right, no more selling my heartbeats.

"I'm gonna reinvent myself.

"I want to bring happiness to people with my food."

Stephen. (CLEARS THROAT) Um...

..it's just...

..incredible.

I mean, I love the way you cook.

The way you made your little gigolette of quails,

it was fantastic.

The courgettes, the slice perfectly, cooked perfectly.

Very technical too.

Very consistent.

You get seduced, the whole package.

It's brilliant.

Thank you.

The way you cook your breasts,

maybe I would have cooked them on a bone and then retrieve them

to keep a lovely shape.

But in all, with your story

and the fact that you're making a crucial decision in your life,

I assure you I really respect you.

Change your job, get a job as a chef, open your own restaurant.

(LAUGHTER)

POH: I can really see how much you want this.

And I love the refinement you've shown.

Like the way you've butchered the quail,

the way you've caramelised the courgettes.

I really like that eggplant puree. Yeah, the eggplant puree.

And I really like the sauce as well.

JAMIE: You've done some interesting butchery on the thigh.

So well done on that.

You've paniered it and you've put a nice crust on the outside

at the breasts.

You know, I believe you've cooked very, very well.

And, you know, the syringe did scare me

'cause it just reminded me of a medical I had about six months ago.

And it was a really bad one 'cause I'm over 45.

(LAUGHTER) Um, but, um...

..but the actual oil was delicious, so well done, mate.

Well done. Thank you.

Thank you, Stephen. Thank you very much.

Awesome.

David, we are ready for you.

My version of Hainanese roasted chicken rice.

It's hitting all the right notes, but I think you think about food

in a very academic way. Mm, I do.

And I think your challenge is to get yourself out of that headspace.

Just kind of switch Doogie Howser off a little bit.

What she's trying to say is come to the dark side.

Teach me how to turn it off and be chaotic.

Good start, David! Thank you.

The next dish we'd like to taste is Snezana.

It's seafood broth with a flat bread.

JAMIE: The seasoning is good, not perfect.

You probably could have extracted more flavour from the head,

but I think the bread is perfect for the job.

It's just... It's like a loofah in the bath.

It just sucks up that sauce. Thank you.

Thank you.

Darrsh.

I made you a pear frangipane tart

with a spiced rum sauce and a Chantilly cream.

When you put your lovely sauce with the wonderful crunch

of your sweet paste, it is a very well done.

And I know because I know about tarts so you can trust me.

This is fantastic. Thank you, Chef.

Next up, Alex.

It's a Fremantle octopus sitting on a bed of Mediterranean salad

and a bean puree.

You have nailed that. Truly.

I'm getting absolute holiday vibes with this.

I'm obsessed with that silky smooth bean puree as well.

Great first dish.

Oop, she's freaking out.

Sorry.

I think we are all very intrigued with this one.

Let's go, Nat.

Ho-ho. Ho-ho.

ALL: Whoa!

OK.

Wow.

Now that is a stunning dish.

ANDY: What are you calling this number?

Kangaroo larb with soy-cured egg yolk and pickled karkalla.

And what are these little baddies over here?

They look interesting too. So those are toasted rice wafers.

JEAN-CHRISTOPHER: Well, I've never had kangaroo in my life,

so it's going to be a bit of a... Adventure.

Was an adventure.

My chest feels incredibly heavy

and I'm very emotional

because this dish represents my identity

and being torn between two cultures.

I'm just hoping that I've done it justice.

ANDY: What are you calling this number?

So it is a kangaroo larb.

I think you've done a fantastic job.

The flavour profiling is just perfumed.

It's delicate, it's light, it's unexpected.

I never, ever thought I would have kangaroo as delicious as that.

This is as good, if not better,

than any dish I've had in a restaurant in Australia

in the last six months.

Thank you.

It is such a clever amalgamation of different cultures

in a way that just marries together so well.

There's this beautiful sweetness that runs throughout the whole thing.

The little bursts from the finger lime are really precious.

It's just gorgeous. It lifts the entire thing up.

That salty soy egg.

That was brilliant. Really, really clever balance of flavours there.

This is such a beautiful introduction

to honestly, more than just larb.

So many different dishes on the plate, coming together here

to make something that is uniquely you and unique

in the MasterChef kitchen.

So you should just be so thrilled. What a start.

It is such a brilliant dish.

All those Asian aromatics, you've used your advantage

and created this incredibly delicate balance.

You're already thinking like a chef.

I'd be scared of you.

Honestly, I don't think you realise how good you are.

It's just...

This is definitely the most crispy, the most unique, the most...

Is...

It's just perfect.

You are a threat.

OK.

This is the stuff that excites us.

You excite us, Nat.

That is a restaurant dish and it's day one,

and it combines so many great things about Australia

and you're one of them. So, well done.

I'm feeling so excited and I'm so proud of myself.

Amazing.

Working in Jamie Oliver's restaurant would be a priceless experience.

Killing it, dude.

I want this. But everyone else's dishes were incredible.

Like they were insane.

So I'm unsure.

You gave us a window into your souls today...

..and we loved what we saw.

In the end, it was hard.

Really hard.

But we've narrowed it down to two.

So if I mention your name, please step forward.

Nat.

And Sav.

Right then,

time to find out who gets the immunity pin

and comes to London with me.

You both really impressed me.

But one person absolutely blew me away.

And that person...

..is...

..Nat!

(CHEERING AND APPLAUSE)

Nat, got a little somethin' somethin' for ya.

(CHEERING)

Pin that on your chest.

Because when you are in doubt at any time in any cook this season,

you can whip that thing out and you are safe as houses.

So get it on your chest now. I will.

How you feeling?

This is wild.

I can't believe there's only one immunity pin.

And I'm going to Jamie Oliver's kitchen.

(LAUGHTER)

Congratulations, Nat. That is so well deserved.

Thank you.

I can tell already this competition is going to be fierce.

So strap yourselves in.

Well done today.

NARRATOR: Tomorrow night on MasterChef Australia...

40 MasterChef legends!

Here they COME!!

..they're cooking for a legion of legends...

Julie Goodwin. Mama MasterChef. Wow!

..and Jamie's in his chef whites.

JAMIE: You don't get to see this side of me very often.

I will be as generous as possible.

But this is business.

Their first service challenge

will be a wild ride for everyone.

Mate, it is chaos in there.

Hey, what have you got me into?

Captions by Red Bee Media