S 17 E 05 >>> https://dai.ly/x9j03is
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00:00:00Previously on MasterChef Australia...
00:00:03Are you ready?
00:00:04Gordon Ramsay...
00:00:05Let's go.
00:00:06...got everyone going...
00:00:0890 seconds, get organised, you've got to think now.
00:00:10...with a surprise service challenge.
00:00:13That's it, beautiful. Service please, let's go.
00:00:16Everything is just peaking with flavour.
00:00:19A-plus, 10 out of 10.
00:00:21Absolutely delicious.
00:00:23And the green team got to cook along with Gordon.
00:00:27Crikey.
00:00:28Nothing could have prepared me for this.
00:00:30We've got to go guys, come on!
00:00:32To win the only immunity pin of the season...
00:00:36Ben, come and get your immunity!
00:00:38Yeah!
00:00:41Then, they made the most moorish midnight snacks...
00:00:45Oh, perfect.
00:00:47That is just an impeccable plate of food.
00:00:50...and Ondra's dish...
00:00:51I call this the magic to a happy marriage.
00:00:55Won a place on Gordon's very own restaurant menu.
00:00:59That is perfection.
00:01:03Tonight, the first elimination for 2025.
00:01:07I am feeling anxious because I did not want to be the first person to go home.
00:01:12Here we go again.
00:01:24Yeah!
00:01:25This part never gets easier.
00:01:26No.
00:01:27My heart's beating a million miles an hour.
00:01:31I'm feeling terrified, to be honest.
00:01:33I mean, this is the first elimination.
00:01:35Here we go.
00:01:37The last time I was in the competition, we were against some fantastic cooks...
00:01:41...but we were amateurs.
00:01:43Now we're against seasoned pros...
00:01:45...and nobody wants to be the first person eliminated.
00:01:48It's going to be tough.
00:01:49Ooh!
00:01:50Ooh!
00:01:51Okay.
00:01:52Wow.
00:01:53It's dark.
00:01:54Oh, my God, the trophy is there.
00:01:55Ooh!
00:01:56I'm thinking, wait, we're not at the grand finale yet.
00:01:57What is that doing there?
00:01:58Wow.
00:01:59Ooh.
00:02:00Like, is this going to be a challenge that's a grand finale dish?
00:02:01What is going on?
00:02:02It's a bit weird.
00:02:03It's a bit puzzling, isn't it?
00:02:04Ooh.
00:02:05Ooh.
00:02:06I'm thinking, wait, we're not at the grand finale yet?
00:02:10What is that doing there?
00:02:11Wow.
00:02:12Ooh.
00:02:13Like, is this going to be a challenge that's a grand finale dish?
00:02:17What is going on?
00:02:22It's a bit weird.
00:02:24Ooh.
00:02:25It's a bit puzzling, isn't it?
00:02:26Welcome to the MasterChef kitchen!
00:02:27Oh, that's us!
00:02:28Oh, I just got goosebumps!
00:02:29Oh, Jimmy!
00:02:30Hello!
00:02:31How are you going?
00:02:32I'm Laura.
00:02:33How old are you?
00:02:34I'm 18.
00:02:35Oh, my God, I'm so little!
00:02:36My name's Ben.
00:02:37I'm Tim.
00:02:38Yeah, Ballarat boy.
00:02:39I'm Tim.
00:02:40Yeah, Ballarat boy.
00:02:41I'm Steph.
00:02:42Hi, Steph.
00:02:43Hi, Steph.
00:02:44I can't believe that I'm actually here doing this for you three.
00:02:47Wow.
00:02:48That is amazing cooking.
00:02:49It warms our hearts.
00:02:50It warms our souls.
00:02:52It's a big yes from me.
00:02:53Oh!
00:02:54Oh, yes.
00:02:55Oh, yes.
00:02:56Oh, yes!
00:02:57Oh!
00:02:58Oh!
00:02:59Oh, yes.
00:03:00Oh!
00:03:01Oh, yes.
00:03:02Oh!
00:03:03Oh, yes!
00:03:04Oh, yes!
00:03:06Oh, yes!
00:03:09Oh, yes.
00:03:10Oh!
00:03:12Amazing.
00:03:14Amazing.
00:03:15Does it look good on me?
00:03:16Yes.
00:03:17This looks fabulous on you.
00:03:19I want to be a chef.
00:03:25Tim, you with me?
00:03:26I'm with you, Curtis.
00:03:27I really can't believe it.
00:03:28An amazing experience to be able to cook for one of my heroes.
00:03:31Stop it.
00:03:34Having the judges say nice things about my dish.
00:03:37Good job.
00:03:38It's a fantastic feeling.
00:03:39I look like a baby.
00:03:40Oh, baby Callum.
00:03:42You're absolutely bloody nailed it.
00:03:44It is so good.
00:03:46It was the dish of the day.
00:03:49But it's delicious.
00:03:51So proud of you.
00:03:55How are we going to fit your smile on a normal size bottle?
00:04:01I'm feeling good about it.
00:04:02Give me your hand.
00:04:04Oh, stop it.
00:04:06Oh, my God.
00:04:07Oh, my God.
00:04:08Oh, my God.
00:04:09Can't do it.
00:04:10Can't do it.
00:04:11Can't do it.
00:04:12If you don't get out of this head space, you'll go home.
00:04:15Audra.
00:04:16It's now time to say goodbye.
00:04:19Tim.
00:04:20Depender.
00:04:21It's been the best.
00:04:22It's been the best time of my life.
00:04:24I'm sorry.
00:04:25Jamie.
00:04:26Samira.
00:04:27Kath.
00:04:28You've gone home.
00:04:29It's been an absolute joy.
00:04:30Thank you so much.
00:04:32Steph.
00:04:33Matthew.
00:04:34Declan.
00:04:35Good work, guys.
00:04:36Good work.
00:04:37Dash, we're going to miss you a lot.
00:04:40It was like such a magical experience.
00:04:43And that's the magic of all the people that are here.
00:04:49Everyone makes this show so much more than just food.
00:04:55It's such an amazing experience that I will never, ever, ever forget.
00:05:01Oh, it made me cry.
00:05:16Wowee.
00:05:18MasterChef is way more than cooking.
00:05:21It's definitely growth.
00:05:22And seeing the progress of my cooking from the day I first walk through these doors,
00:05:28it motivates me so much more to make it to the end and to win this competition.
00:05:35It's like the cherry on top to a beautifully iced cake.
00:05:39It's like, it would be perfection.
00:05:42Oh, man.
00:05:54That was so beautiful to watch.
00:05:58Really.
00:05:59Laura, you've grown up in this kitchen.
00:06:03I was so young.
00:06:04Oh, my gosh.
00:06:05That was crazy to watch.
00:06:07That was very weird.
00:06:08I kind of saw my daughter in that and that was so freaky.
00:06:11Yeah.
00:06:12Yeah.
00:06:13I was like, oh, my gosh.
00:06:14She's going to sound exactly like that one day too.
00:06:15Squealing her head off down the hallway.
00:06:18Tim, you got quite emotional in that.
00:06:21Why?
00:06:22I just, that just shows how much this, how much MasterChef means to every single one of
00:06:27us.
00:06:28And I guess that sort of is a reflection on how far we've all come since MasterChef in
00:06:32our own ways.
00:06:34So, Declan, what was that like to watch?
00:06:38Emotional.
00:06:39I'm much like Andre.
00:06:40I think, you know, I want to be a chef and MasterChef has given me more opportunities
00:06:46than I could ever ask for.
00:06:47So, yeah, just grateful standing here today, black apron or not.
00:06:51I want to ask you, how old were you when Andre was in season one?
00:06:57It's crazy.
00:06:58I think, like, I was probably nine or ten years old.
00:07:01Oh, my God.
00:07:02Well, how old were you, Poe?
00:07:04About 75.
00:07:05How's it changed you?
00:07:06Oh, MasterChef was so formative for me, for my identity, because I think I came in age
00:07:2035, grown-ass woman, still trying to prove that I'm not just what I look like.
00:07:26And right away, the judges were like, what are you doing?
00:07:30What's your heritage?
00:07:31And I said, I'm Chinese-Malaysian.
00:07:32And they said, why aren't you cooking from that?
00:07:35And it was just such a penny drop moment for me.
00:07:38And from then on, I haven't looked back.
00:07:40Like, it's hands down the best thing that's happened to me in my life.
00:07:45Yeah, like, for me reflecting, it's not just about the food.
00:07:50In fact, the food is, like, probably in the bottom 25%.
00:07:56Because this place does so much more than that.
00:08:00You know, for me, it taught me how to enjoy things.
00:08:05You know?
00:08:06How to laugh.
00:08:08How to grieve.
00:08:09And it's the lessons that you take from this kitchen, from these four walls, that end up
00:08:17making you a better cook.
00:08:20Once upon a time, you came here with a dream.
00:08:25And each of you had to walk away from it, from this trophy.
00:08:31The cooks we just saw are not the cooks standing in front of us now.
00:08:39For your first elimination challenge, we want you to bring us a dish that represents who
00:08:46you are now.
00:08:48Oh my goodness.
00:08:50You came here to give it everything you got, right?
00:08:55And this cook right now, this is the one to do it.
00:09:00You've got complete freedom to show us who you really are.
00:09:05You've got access to the pantry, all the equipment that you could possibly need.
00:09:10And we're giving you 90 minutes.
00:09:13But the bad news, whoever cooks that least impressive dish, they'll be the first contestant
00:09:19eliminated from the competition.
00:09:26Now unfortunately Sarah's not feeling well, and she won't be cooking today.
00:09:30And because of that, she'll automatically go into the first pressure test.
00:09:36And Ben, you got that shiny little immunity pin on your apron, looking pretty.
00:09:41If any point in the cook, you feel uncertain, you can play that thing, and you'll join Audra
00:09:46safe and sound, my friend.
00:09:49Ladies and gentlemen, make sure you give us your very best dish ever.
00:10:01So, are you ID?
00:10:02Yes!
00:10:03Let's go!
00:10:04Thanks, Dash.
00:10:05Thanks, Dash.
00:10:06All right.
00:10:07It's onions.
00:10:08Just there, bro.
00:10:09Okay.
00:10:10It's good exercise.
00:10:11It's the most I've done in a year.
00:10:12Smells great, Steph.
00:10:13Show us how it's done.
00:10:14It's the first black apron.
00:10:15I'm feeling nervous and excited.
00:10:16Yes, I've only been out of the kitchen in the past 12 months, but I want to show my evolution.
00:10:32As a cook, I am way more happy to experiment with interesting flavour combinations rather
00:10:39than that typical stuff that I used to do back in 2011.
00:10:43I'm going completely traditional.
00:10:45When they say they want to see the cook I am, this is who I am.
00:10:50I am doing a Yule log.
00:10:52I feel like this really represents me because my season, I made a Swiss roll, but I feel
00:10:57like now I'm just elevating it to show growth from last season to now.
00:11:03Cooking for me now is all about having fun, but there's a lot of very good cooks in this
00:11:07kitchen and I'm pretty desperate to make sure this packs a punch and keeps me in the competition.
00:11:15I am absolutely so pumped to test them dishes and to find out exactly who that person is.
00:11:22That's what I feel like, these two especially, because for you guys, it's kind of the first
00:11:27real time that they get to open up and express themselves.
00:11:31We've given them a really open brief, so I think it makes that really easy for them to
00:11:35show what they're made of, how they've evolved, or does it?
00:11:40Yes and no.
00:11:41I feel like when you start to think about how you've evolved, it's hard as a cook.
00:11:47Like, you get caught up with trying to think about it too much.
00:11:49Yeah, you're trying to encapsulate too long a time span, maybe.
00:11:53And I think when you cook with emotion it can be a really beautiful thing, but if you let
00:11:58that emotion get the better of you instead of harnessing it, it could all just kind of
00:12:02spiral in the wrong direction.
00:12:03I think everything is on the line because we've just reminded them how much they want
00:12:08to be in this competition as deep as they can possibly go, but that's not going to be
00:12:13the case for one of them.
00:12:15Because at the end of the day, we are going to eliminate our first contestant from the competition.
00:12:20Yeah.
00:12:21Rough.
00:12:22Lozzy.
00:12:23Hi.
00:12:24Oh my God, that footage of you.
00:12:25Oh my God, I was so little.
00:12:26You had a little chipmunk voice still warm.
00:12:27Look at her.
00:12:28I love the eye makeup.
00:12:29Yeah, I know.
00:12:30I think I actually put like shimmery eye shadow on most days.
00:12:31I was like, hey I'm here.
00:12:32So, tell us what you're making.
00:12:33I'm making a ravioli doppia, so a double filled rav.
00:12:37Oh, you're doing one of those?
00:12:38Yeah, I'm mad.
00:12:39Wow.
00:12:40I'm so, like, oh, baton, it's fine.
00:12:42So, one side's got like a braised tarragon and leek little filling, the other side's a
00:13:00lobster mousse but with chunky mousse as well.
00:13:02And then I'm going to make like watercress emulsion.
00:13:03And then a little buttery shellfishy sauce as well to it.
00:13:06Sauce as well to go with it
00:13:08But the whole thing is like pasta and puree because obviously Florence is only on a puree diet at the moment
00:13:13And my life is pasta. So the only way she'll eat pasta is by smothering puree. So it's a pasta puree
00:13:19Oh my god, I really yeah, so it's like the moose the leek like everything's kind of like a pureed texture
00:13:24Okay, amazing, but I think we shall leave you alone. I really do have to get a move. I know. Thank you
00:13:30And obviously being a mum now my daughter Florence is eating journey is like the biggest thing in my life
00:13:36So the purees in my ravioli doppia are based on the textures of the purees that Florence eats but not necessarily the flavors that she eats
00:13:47There's no way she's getting lobster pasta anytime soon. Let's make that very clear but lobster and leek is a beautiful combination
00:13:55So you get the crunch from the lobster and the silky smooth texture from the lake
00:14:00Where did the time go? God it goes so quickly in this kitchen. It's crazy
00:14:06Oh
00:14:11Puffing and puffing already, eh? Even though I've only been out of the Masterchef kitchen one season
00:14:16I feel like a completely different person
00:14:17So the most important thing for me today is to show not only have I grown a little I've grown a lot and this is how much
00:14:24Rhiannon
00:14:26How you going?
00:14:28Have you got your emotions sort of like
00:14:30Oh my god, I was a mess
00:14:32Dude like this place has created so much goodness like my life is completely different
00:14:37You know, I'm living my actual dream and like I'm nearly 50 and you know what I mean and I'm going
00:14:42I'm doing it you're going for it like the first very first job I did when I came out of the kitchen
00:14:48Was a dumpling masterclass for little kids in a shopping center and and ever since in Townsville
00:14:53Everyone only wants dumplings from me so I'm doing coral trout dumplings because I'm from North Queensland coral trout everywhere and a coconut spicy Thai broth
00:15:01Mmm, and and a chili oil and crispy skin and some
00:15:06Geraldton wax and finger lime and I also want to use all the fish. Okay, there's no way
00:15:11I would have tackled a fish in the first season the wing the cheek the skin the fillet the head and the frame
00:15:18Yeah, so it means a lot. All right. Yeah, good luck crossing our fingers boy. Thank you
00:15:23So I'm starting on my fish, but I've got to take my time because I'm using the whole fish
00:15:27Oh, I can't get through the bloody thing. This is one of my new techniques that I'm learning
00:15:33Last season having Josh Nyland on this would be classed as an old-fashioned cutlet or darn
00:15:39And watching what he does
00:15:41There's no waste and I want to show that I can do that
00:15:46Ladies and gentlemen keep on going you have one hour and 15 minutes left
00:15:57Oh
00:16:05Where's Nat when you need her?
00:16:07Do you need a hand?
00:16:09It's good
00:16:11I'm not gonna become a meme
00:16:13Dash got the jar open. That's a great start. Got it open. What are you making calling it Sri Lankan spiced pear
00:16:19Obviously a big thing for me last season was reclaiming my heritage. I love that
00:16:23I want to show lots of technique like five different elements. I think Josh. It's awesome that you're pushing yourself. Good luck. Thanks
00:16:30Today the competition is absolutely fierce
00:16:35So we're gonna do three separate dishes as one dish, so I'm making like a farmer's cheese some
00:16:41scallops with a and do you sort of a blank and tuna with a blackberry ponzu
00:16:46I can only admire you for yeah presenting so much. Thank you
00:16:50I mean, I'm cooking with all these amazing cooks. Hey Dependa. Hey ladies. Oh, the smell
00:16:56So today I'm gonna be making a thali is basically like a complete meal. How many how many dishes? I'm doing three curries
00:17:03So there's a lot of work to be done
00:17:05But I need to trust in who I am so it's toasty time
00:17:12I'm doing dr. Pepper barbecue pulled beef cheeks
00:17:16I'm gonna make a little roasted garlic and jalapeno mayo to go with it lots of cheese
00:17:21Can't make a toasty without bread can we can?
00:17:24This is me. The first time I came into MasterChef
00:17:28I wanted to start a toasty business and that's what I've done
00:17:32So this is my reputation on the line and if I'm the first one to go home on the back of a toasty
00:17:38It's gonna be pretty embarrassing
00:17:40Tim who's this?
00:17:42You strapping young lad
00:17:45Six years ago. Ballarat's finest right there
00:17:47I don't know about that Andy
00:17:49What's gonna be the dish that shows us who you are today?
00:17:52Well if everyone's gonna bring out a toasty it's today so that's what I'm gonna give you
00:17:56I'm calling it the Forrest Gump Toasty
00:17:58Okay
00:17:59Because you know in Forrest Gump when Forrest visits the president and he has to wee when he meets the president
00:18:04And he's like I must have had me about 15 Dr Peppers
00:18:08Right
00:18:09So we've got the old can of Dr Pepper
00:18:11So you'll get that sweet but savoury barbecue pulled beef cheek
00:18:16So it's a bit of fun
00:18:18It was inevitable that we're gonna see a toasty from you
00:18:21But toasty in an elimination for the first one of the season
00:18:28Yeah
00:18:30I feel like it's gonna be something special
00:18:32And you're only bound by your own imagination
00:18:34And what can go between two bits of bread
00:18:36I just need to make it the best bloody feeling that you guys have ever had
00:18:42No pressure
00:18:43Huge risk
00:18:44Good luck to you
00:18:45Thank you fellas
00:18:49Ah real
00:18:50Did you ever cook a toasting?
00:18:51No
00:18:52If your life was a little more?
00:18:53No
00:18:54Exactly
00:18:55So good luck to me
00:18:56That feeling is gonna have to be red hot
00:18:58Yeah
00:19:00Whee!
00:19:01Come on guys!
00:19:19Y'all are amazing!
00:19:22Go Jimbo
00:19:23You're looking good
00:19:24Thank you
00:19:25Today's challenge is such a great challenge
00:19:28such a great challenge because way back in season eight it's so unreal i started this whole food
00:19:35journey with my sister teresa how are you going all right you're all right good luck thank you
00:19:41you too jim it was beautiful and it meant a lot to me so after my experience in master chef i've
00:19:49created this wonderful career within the food industry i landed with food photography i've
00:19:56worked with a lot of the best chefs in australia so i'm not in my kitchen every day and now i'm back
00:20:04in the master chef kitchen with all these amazing contestants so i feel like i do have to prove to
00:20:10myself and to the judges that i belong here i want that validation jimmy hi what's on the menu so
00:20:20basically we have two fish which is the most incredible sustainable fish searing it and then
00:20:25into the oven got some herb oil i'm doing the dashi now obviously with the kombu we've got a miso glaze
00:20:32i've just blanched some tomatoes and it's just a really light pickle and there's going to be also
00:20:37this incredible ingredient called neptune's beer have you got it shall i get it i'll get it it is
00:20:42seaweed oh seaweed it looks like hair but it tastes like the ocean it has a crunch like you wouldn't
00:20:48believe so i'm topping it with that it is incredible oh look at that wow isn't it amazing
00:21:00so that's going to be a finish on top yeah so you just named all of your elements you've got going on
00:21:07i have something to prove it's a lot it's a lot i've been running backwards and forwards and i gotta
00:21:11keep going good luck thank you your beard's back in the fridge thank you that is crazy
00:21:21this is your chance to rewrite history you have one hour to go
00:21:25what do you think you want to do it i'm doing a soft polenta with morton bay bugs blue crabs and a
00:21:48crustacean bisque
00:21:48so today i'm cooking this beautiful murray cod in a tie-inspired bisque so i've got a bit of
00:21:57freshness and punchiness to balance out with this fatty murray cod
00:22:02so today i'm making a prawn tortellini in a prawn bisque i've got a bench of bisque here so it's
00:22:07it's bisky business risky risky business i'm not sure what we're calling it
00:22:12i just have to make sure that my bisque stands out from the other two oh oh my goodness man
00:22:33just opening everything takes time i know
00:22:38in my season my style of cooking was really just simple homely mum cooking first of all you get one
00:22:46of these and secondly get up to the gun tree and the judges loved it but today i really want to
00:22:58showcase how i'm evolving as a cook recently i've been developing my creative side yeah good i'm
00:23:09doing japanese style with cat's twist i'm going to really take a big risk and push myself but do you
00:23:16know what i am ready for it
00:23:21g'day cat hi guys how are you going ah that intro was amazing after that it was just the word joy is
00:23:28with me so thank you so much yeah it was it was amazing did it remind you why you're here why you're
00:23:34back yeah thank you um i have cat's kitchen which is food made with love but there's also another
00:23:40side of me and i think since master chef it's um being more creative so today i want to show that
00:23:46side well that's the growth what's this going to be well this is going to be a japanese inspired dish
00:23:51done cats way so it's um marinators japanese grilled mushrooms on the hibachi making a furikake
00:23:58furikake yeah which i love the name yeah yeah furikake you know some pickled wakami i'm doing a smoked
00:24:04soy cream yep oh and a yum shiso gel i'm going to give you a range of charredness on the mushrooms
00:24:12like some of them really charred and some of them just a little bit softer i'm very excited but you
00:24:18can't overcook your little uh delicate mushrooms this is really showing your growth if you can pull this
00:24:26off i hope so andy the only piece of advice i'll give is taste taste and bring the joy bring it on
00:24:32car okay thank you thank you okay the word of the day is joy it's smelling so good guys
00:24:50yum depender you know when you're like it smells good it can never taste bad yeah i know i know always
00:24:55a good sign always a good sign i'm just gonna watch and be like can i make this at home yeah there's
00:25:01no time to rest get on with it
00:25:09root 45 minutes oh i swear time moves so fast in here today i'm making a yule log i was known to be
00:25:19strong in desserts in my season season 15 and since i was last here i have practiced a lot so i'm hoping
00:25:28that this dish really shows that i've learned how to balance unique flavors i like it i like it
00:25:40so that puts a lot of pressure on me because normally i have my yule log overnight in the freezer
00:25:48but i do not have the luxury of time today so i am just hoping
00:25:5240 to 45 minutes is enough time for my yule log to set and now i'm gonna start putting it together
00:26:00so we can freeze it i'm happy with the flavors so i just have to pick up my pace i quickly check on my
00:26:09sponge oh it looks so good careful perfection thanks it's looking phenomenal so i have to roll this bad
00:26:24boy up with the yuzu and mango gel on it which has through the earthiness of the black sesame ganache
00:26:30i put it in my little silicone mold at the end of this cook i want to present an actual log looking
00:26:40dessert that's the goal and then i put my sponge and a black sesame coconut white chocolate for your
00:26:50tin layer okay i'm taking it this dish is exactly what i had in mind surely it has to work
00:27:00all right yeah i'm a little bit worried it might not freeze but um it's in the blast sheila but yeah
00:27:11i am feeling very anxious because i do not want to be the first person to go home
00:27:17ah what else spring onion maybe oh yeah
00:27:31all right spooky
00:27:3340 minutes how many just under 40 minutes i'm a little bit behind in what i what i was hoping i've
00:27:45got to make these dumplings um balance the sauce cook the dumplings plate it yeah i finished the coral
00:27:54trout i had to try really hard to make sure that the fish is filleted perfectly i'm just putting my fish
00:28:01skin into the oven to dry out so it's nice and crispy and i also made a fish broth for the coconut soup
00:28:08so now i've got to roll the dough super thin and i know po is the queen of wontons
00:28:16so it's all got to be perfect hang on we just got to wipe the floor we just got a little spillsy thank
00:28:23you so much you're welcome why are you always cleaning
00:28:29look at me just cleaning show us how it's done
00:28:37thank you today i'm cooking a dish called spiced orange so i'm using two recipes into this dish so
00:28:48the first one is my whole orange blender cake and it's the orange cake that's a little bit bitter
00:28:54and the second one is my two ingredient ice cream so i'm going to turn that into a beautiful kulfi
00:29:00kulfi is an indian style ice cream and then there's a few other things in there i'm going to make a spice
00:29:07syrup i'm going to have some orange wedges and i'm going to make the most delicious orange and ginger
00:29:12curd to go with it here we go i was just about to go to the garden you call me are you going indian
00:29:18again or where are we going this time yeah yeah this whole blend of orange cake and my two ingredient
00:29:23ice cream hashtag kulfi right are two of my most viral pieces of content yeah so this is who i am now
00:29:31i've seen your content and it's all about doing things the easiest way possible so people watching
00:29:35go oh i'll do that yeah absolutely this is like the perfect test to see like does that work in the
00:29:41marshall kitchen yeah yeah i'm hoping i'm working on it good luck thank you so much my social media
00:29:48presence kind of happened accidentally now i have three million followers it's awesome and humbling
00:29:58this dish really does represent what i do on my social media it's fun and it's interesting and it's
00:30:05quick easy delicious and it's something that i really personally want to do so i'm really hoping
00:30:12that this dish is enough to keep me from being eliminated
00:30:20run dash run thanks
00:30:26how are you doing jimmy i'm doing great thank you very much can i see what is on there please this is just
00:30:31searing some shallots can i give you a tip yes drop a tiny spoon of water to please don't give me
00:30:38that nice sear absolutely i have a nice tomato dashi i think i might do that you see you're ahead of me
00:30:44thank you i love it thank you brood just over 30 minutes oh my gosh time to move so quick keeping you
00:30:52on your toes thanks audra um even though my yule log is in the glass chiller i am a little bit worried
00:31:00that it might not freeze on time so i'm just doing like little backups i've decided i'll just do smaller
00:31:06ones because i know they'll freeze quicker but the ideal is the yule log i'm hoping this is not going
00:31:12to be what i'm serving the judges they are nowhere near close to the perfection that your log would be
00:31:19i'm just praying to god that log set should be fine
00:31:25it's your first elimination don't let it be your last call 30 minutes to go
00:31:32oh my god
00:31:42how's it looking nesh it's looking good amazing look at me pa i'm doing your squat i know waiting
00:31:52the position the position that looks so good samira
00:31:59you fried it so good oh thank you love today i'm making shakir which is a traditional syrian dish
00:32:07it's a yogurt soup served with lamb shank infused with coriander and garlic so the yogurt is looking
00:32:13good the bit of pilaf is on i got my coriander ready is that cream that's my yogurt soup oh yeah baby
00:32:26bring it on
00:32:26so this is the dish that represents me now but yogurt soup is not something that's commonly found
00:32:36anywhere you go it's a little unusual so i feel like i'm at risk here in case the judges don't know
00:32:43that side of middle eastern cuisine so today i have sauteed that garlic and coriander to a very gentle
00:32:49point with ghee and infused it in the sauce so it's not overpowering to the palate i just want the judges to dig in and enjoy
00:32:5720 minutes guys 20 minutes come on cath come on yeah on my home stretch sweetie
00:33:06oh yeah i'm just giving myself a hug oh yeah yeah yeah no no yeah so i'm just trying to
00:33:17get organized yep this is a little bit oh yeah here we go so charring my mushrooms i've made my footy
00:33:24kake i love the name that is the least aussie you've ever sounded i use it when i speak another language
00:33:32actually my pronunciation of their language is really good but aussie oh you speak australian
00:33:36better than anyone i've ever met australian australian sorry australian oh rey and i come on
00:33:41there's rey but but she's a queenslander i love you too i'm not all that experienced with the hibachi
00:33:52but um i have now got one at home so santa gave it to me it's very very tricky because some of them
00:33:58going to be still a little bit soft but some of them are going to be really charred and just have
00:34:04that real flavor in them that's what i'm talking about of course you can over char the mushrooms so
00:34:14it's stressful oh god oh i i am oh now my heart's going and now my brain's not working it's it's it's
00:34:24you know i'm i'm um hang on i'm up here just gonna bring myself back down
00:34:32keep pushing 10 minutes to go come on guys motor motor motor
00:34:44this kitchen is chaos i am chaos i just have 10 minutes to make my ravioli
00:34:50drop yours do a taste test and then plate everything together so i'm gonna cut it down to the final
00:34:56seconds here oh my god so i start piping these leak filling onto the pasta and it is oh it is smooth
00:35:06like flossy's bum i crack myself up the lobster's got that crunch the pasta has got the right texture to
00:35:19hold the filling as well because if it's too thin it's going to burst in the water if it's too thick
00:35:24you lose the filling so now it is so important that this is cooked perfectly
00:35:31go timbo look at that time's getting away but pressure cook is done and i'm absolutely stoked with
00:35:39this toasty face looking good the beef cheeks have got a great texture mixed with the dr pepper and my
00:35:46barbecue sauce it's exactly what i wanted oh man just got to breathe tim yeah i know don't forget to
00:35:54breathe but let's be honest if this toasty isn't the best toasty the judges have ever had
00:36:01i'm packing my bags ladies and gentlemen five minutes to go here we go
00:36:12come on guys come on come on my fate in this competition's on the line and i've put my
00:36:32sweat blood and tears into this yule log oh my god so i am just crossing my fingers and toes that it's
00:36:41set i don't know i think it's soft
00:36:45is it ready
00:37:11come on
00:37:12it didn't freeze i feel really deflated
00:37:29this dish represents who i am now as a cook so i'm just really disappointed in myself
00:37:42you all right cal yeah yeah you're doing okay yeah good yeah it looks like you're very under
00:37:53control mate yeah i am surprisingly fine you too that's pretty thank you
00:37:58i'm presenting this dish as a little bit of a floral arrangement
00:38:09and it's all very monochromatic and i think it represents me both professionally
00:38:15and it also represents me personally as well
00:38:18what i'm worried about what i'm worried about is that maybe my palette isn't as good as the judges
00:38:25so i think it's great fingers crossed they do too
00:38:29get it on the plate two minutes to go
00:38:44i like cass this is it
00:38:46my hands are shaking it's crazy we've got some beautiful charring we've got some that aren't as
00:38:53charred yeah it's i'm really happy i'm not a hibachi master at this point but i wanted the mushrooms
00:39:00to be charred i wanted some of them to go all the way i think that i have a really great balance
00:39:08i've got a lot of smokiness in with the mushrooms taste i've got the flavor of the footy kake it's a
00:39:16real sweet sour mixture yeah beautiful and then with a beautiful soy cream it's got joy in it and
00:39:23it's got love in it so you know that's that's it it's got flavor i know that so i'm really happy with
00:39:29that okay talk about leaving it to the last minute i know right darling looks good though this here i'm
00:39:42finishing it off i'm breathing it's okay i'm breathing everything is coming together beautifully
00:39:48and i'm a visually creative person so i'm calling my dish today tooth tis from the tooth fish that i'm
00:39:55using and matisse matisse is such a beautiful classic artist and i'm putting my own painting on this dish
00:40:04happy days so my dish looks like a painting but it's also about the flavors and i'm here with some
00:40:13amazing cooks you know looking at everybody else's really beautifully executed dishes
00:40:19i am questioning myself do i belong here
00:40:30keep going keep going my ulog has failed but i need to plate up something rather than nothing
00:40:38oh my gosh i don't even know what we call this it's just ruse back up
00:40:47i don't want to do this but i have to 10 9 6 7 6 5 4 3 2 1
00:41:08good job how'd you go mate yeah really happy what's your name declan what's your game fish is my game
00:41:19that looks amazing how did you go darling how did you go good i got it on well done
00:41:27well done mate oh looks great thank you
00:41:35i'm not gonna lie like just feel like my heart just dropped because even though i'm serving a dish
00:41:40it's not what i want so i feel like i'm really grateful to showcase what i can do
00:41:47and i feel like i still have more and i don't want to go home yet
00:41:54here i look
00:41:57here we know the cooks that you started as but now we'd like to see the cooks that you've become
00:42:10the first dish we'd like to taste belongs to
00:42:14steph
00:42:22wow colors yeah kind of my thing
00:42:25and there's extra if you need it what is it steph i call it spiced orange
00:42:35so on the bottom layer we've got a ginger and orange curd and then we have my whole orange blender
00:42:44cake on the top i've got pistachio saffron and cardamom kulfi and garam masala orange and cardamom
00:42:53syrup was your plan to skyrocket on social media is that where you thought you'd be no
00:43:01never in a in a million years about three years ago i quit my job as a chef
00:43:09to take care of my sister who was dying and for nine months we created content together
00:43:16she documented her her journey to the end um and when she passed i feel like ever since then
00:43:26i've just had this guardian angel on my shoulder that has just
00:43:29everything i seem to touch just seems to succeed right now and um i've cooked and i've worked and i've
00:43:41craved and it's just been an amazing journey ever since
00:43:46i've done a little bit of of reading and research about you steph and i i my dad had the same disease
00:44:06that your sister had so i i understand how hard it is um and yeah i think
00:44:21when a person you love so much has gone um you kind of absorb them yeah uh and they're they are everywhere
00:44:30so when you put that into everything you do you're you're their living memory
00:44:43so thank you for sharing that with us
00:44:48because yeah it doesn't leave you thank you
00:44:51all right let's taste yeah food
00:45:21flavor wise it's it's delicious it's textural and it's it's got that spice and the crunch of
00:45:28the nuts and this ginger syrup i know you poured it on top and said you know might want a little bit
00:45:33more yeah like more more more it is so fragrant and i'm thrilled for you because i know how much it
00:45:44means to you being here and i really want to see you continue that journey and and you know do it not
00:45:49just for your sister but for you yeah steph i'll be one of those people going onto your social media
00:45:55and looking up that viral coffee recipe because that is dynamite it is so good well done
00:46:03she wants more i've got another one
00:46:12dash we'd love to taste your dish next
00:46:14these are nice sri lankan spiced pears they've been poached in cardamom syrup and tossed through
00:46:24a tamarind and jaggery bar scott sauce the pair are just well seasoned so they balance the ice cream
00:46:34the shanty is nice and soft like a cushion it's just brilliant fantastic
00:46:39next is my old mate callum
00:46:46i'm so nervous carrying this giant friggin platter goodness me oh my gosh
00:46:51is this three dishes to celebrate your third time in the competition
00:46:56if that sounds like a good story then yes yes it is so scallops with an indoo butter i've got a
00:47:02farmer's cheese with tomato peach and a crispy shallot dressing and then the tunas with a blackberry ponzu
00:47:07all three dishes were really cohesive the indoo butter was really rich with a rich scallop meat
00:47:14but then you've got respite from all the little elements like the blackberry and the yuzu really
00:47:20lovely to eat thank you the next dish you want to taste is japindas so this is a thali in the middle
00:47:27i've got jeera rice and then shai paneer tava style chicken maryland rajma with a little bit of yogurt
00:47:35and i've also got a cucumber and a moong dal raita the three curries you've put on here are really
00:47:42powerful but they're also really different and i think you've balanced all the flavors really beautifully
00:47:47so i love it thank you next up tim
00:48:04golly gosh
00:48:04tim what have you noticed i call this the forest gump toastie so it's dr pepper barbecue pulled beef
00:48:21cheeks roasted garlic and jalapeno mayo there's mozzarella and vintage cheddar and rocket inside
00:48:28there's extra barbecue sauce on the side if you want to do the old french dip
00:48:32and on top the parmesan crown it looks like somebody scraped all the cheese off the sides of a toastie
00:48:40maker it's also probably got to be the best toasty that we've ever had yeah
00:49:01um
00:49:10um
00:49:12um
00:49:14what I love is the braised meat like it is seriously good but it's quite sweet I
00:49:26thought that there would have been like some sort of acidity or mustard or
00:49:32something and then I was like maybe that barbecue sauce has gone you know a bit
00:49:37of punch to a bit of vinegar to it but it's also quite sweet Tim if you made
00:49:42this for the snacks challenge oh amazing I was kind of looking for just a little
00:49:48bit of respite because it was so rich all the way through in with the barbecue
00:49:52sauce I kind of felt like it accidentally kind of became a bit one note Tim
00:49:58thinking about your competition here today I would say that making the toasty
00:50:02is a huge gamble and I'm not sure it paid off thanks guys
00:50:12you don't get cheered every day do you know
00:50:18you don't get cheered every day do you know definitely not
00:50:42not lean off say that yes
00:50:47oh
00:50:49Rhiannon what have you made for us I've made coral trout wontons with a Thai
00:50:57coconut curry broth and why do you think this dish represents how far you've come
00:51:03I used a whole fish I would never have ever done that in my season I'm going in so
00:51:13under the fish wing is the little cheeks shotgun
00:51:18the fish is cooked so beautifully that fish skin oh my god give me a
00:51:48bucket of it everything on that plate is just so incredibly tasty I just would
00:51:53just dive back again and again what I love about your dish is that it's complex
00:51:59so you've got this beautiful sauce that has this creeping heat that sort of backs
00:52:04up all the aromats in there and then you get to nor on a fish wing heaven it is
00:52:12delicious delicious your your wontong are compact they cook very well and very tasty and the ability of using all the part of the fish is a delight so I am actually flabbergasted if I can bring this over
00:52:28because you are so modest comparing to your capacity and your potential it's just mind-blowing
00:52:37oh thank you
00:52:39Rhiannon one of the most tasty well-balanced dishes you've cooked in this kitchen here and you could be a force in this competition just man you smashed it
00:52:51you smashed it thank you so much
00:52:58Samira we'd love to taste your dish next oh
00:53:06yeah trying to tell us what you've made today I've made you guys check it here which
00:53:13which is a yogurt garlic coriander soup with lamb shank and a butter hot and vermicelli pilaf
00:53:20where's the garlic in the dish there is garlic in the yogurt soup I was worried about it being too
00:53:26overpowering so I was very little with it Samira I feel that maybe you should have gone full pelt
00:53:33hundred percent because I want to experience the full cultural experience just do it how you do at home
00:53:41yeah thanks thanks Samira let's taste your dish Andre
00:53:46so this is soft polenta with bugs blue crab a bisque and a creme fraiche and champagne foam
00:53:55flanta seafood cooking like spot-on thanks man you are up Declan
00:54:04I've got Murray Cod with a Thai seafood bisque
00:54:08the fish is cooked so beautifully and the mussels are really plump but as an Asian style bisque I don't think it's quite hitting hard enough with the aromatics
00:54:17yeah did you fry the aromatics yeah you should have just boiled them
00:54:20okay and then you're gonna get that beautiful citrus coming through
00:54:23yeah Matt we'd love to taste your dish next
00:54:29oh very delicate what have you made Matt?
00:54:32so I've made a prawn tortellini with a prawn bisque
00:54:35I know that there's a lot of bisques behind me there it was a risky bisque-ness down there
00:54:42thank you I'll be here all week maybe
00:54:47so now let's test it test it yeah
00:54:51I'm married but I'll have a kiss
00:55:09it is near to perfection
00:55:17thank you
00:55:18thank you
00:55:19you're welcome
00:55:21I'm gonna go back for a bit more
00:55:22yummy
00:55:23let's go Kath
00:55:26come on Kath
00:55:27walking up to the judges I'm feeling nervous
00:55:32I've pushed myself out of my comfort zone
00:55:36okay
00:55:37ooh
00:55:38fancy
00:55:39so it's vital that the mushrooms are cooked evenly
00:55:43with some of them with a little bit of char
00:55:45they are the star of my dish
00:55:47it's really scary
00:55:49because I don't want to be the first one to go home
00:55:52no way
00:55:53Kath what's this?
00:56:06it's grilled mushrooms Japanese style and a smoked soy cream with pickles and you've got a shuzu dipping sauce there
00:56:17well I really like the idea and the miso component and that sort of underbelly of saltiness that carries through the whole dish
00:56:44your mushrooms while they you chose beautiful produce they're burnt
00:56:49they're charred it's it's you know you get that really bitter flavour
00:56:55yeah it's interesting because like there's some that are beautifully cooked but then there's ones that are like that which that's gone past charred it's now burnt
00:57:06okay
00:57:07and it's all I'm tasting now
00:57:09it's just a shame because like if you took all the burnt bits away I think there's something there
00:57:16but when the last thing is that bitterness that's what worries me
00:57:20thank you
00:57:22thanks Kat
00:57:24so I made pita
00:57:29with garden greens
00:57:30and salted ricotta
00:57:31you made ricotta?
00:57:33I made the cheese yeah
00:57:45stanc, you are really leaning into all this like generation knowledge like you can tell the technique it's in your veins you know it's amazing
00:57:46thank you
00:57:47next up, serve
00:57:48the clenching isn't working no everything is clenched as the t-shirt says I'm calling this
00:57:58one prawns in July they're these creamy little lentil fritters that have the whole prawn on it
00:58:03that street vendors sell in Sri Lanka so I think you can safely unclench look to picture the taste
00:58:12are just as good thank you what is it it's a cool sweet and fizzy ice cream sandwich cucumber and
00:58:24mint ice cream with a kataifi drenched in syrup to make that sandwich effect Alana that is so
00:58:33delightful it hits a spot on so many levels you've got crunchy kataifi and then you've got that sherbet
00:58:40that's fizzing in your mouth and then that cucumber mint ice cream I love vegetables and desserts so
00:58:46well done love it Ben what have you made pan fried snapper with fennel orange and miso reduction you
00:58:54must be confident because you didn't play that little shiny thing on your apron that food is how
00:58:59I cook so I kind of think if I go home on that then I'm in the wrong competition then for sure
00:59:03your fish was cooked to the perfection it is gastronomical you've got something mate thank
00:59:10you very much next up Jimmy I do have a lot of anxiety I put my heart and soul into this dish
00:59:27my dish I feel looks like a painting but it needs to taste beautiful the tooth fish has to be cooked
00:59:36perfectly I need to prove to everybody else and myself that I belong here oh wow it looks stunning mmm that
00:59:49looks so fresh and vibrant Jimmy what have you made I call this dish tooth kiss so this is a miso glazed
00:59:59tooth fish we've got a tomato dashi some pickled daikon and on top is a Neptune's beard Jimmy what is this
01:00:08competition mean to you it means everything to me today I just wanted to cook from here to see who I was
01:00:16well but also from here for the inspirations that I've got for the chef the growers the providors
01:00:24that I've worked with and on this dish is something that I I'm very proud to put on I'm fear it's gonna
01:00:31be an honor for me to to break into your dish now thank you this is superbly cooked Jimmy he is
01:00:45absolutely spot-on well Jimmy we discover a lot of some extremely fantastic dishes some of them are
01:01:14memorable forever and this one is one of them
01:01:18it's so well executed
01:01:22it smell lovely it's so colorful it's all the five senses bubbling about and to cook that fish so precisely
01:01:31well done
01:01:32Jimmy Jimmy Jimmy Jimmy Jimmy that is like you entering the competition you know I'm here I deserve to be here and I know I can cook
01:01:42it's perfect like it just glistens yeah weeping it's that well cooked and then the dashi when you combine it with the sweetness of the fish and then you get the umami from that miso glaze with the sweet sour tomato thing that you got going on
01:01:58that's unstoppable that's ready for a restaurant yeah that is that is a perfect dish
01:02:05thanks Jimmy
01:02:06thank you
01:02:07Jimmy cream is rising
01:02:10this is super delicious
01:02:17romper stuff's in heaven
01:02:18look i'm still shaking
01:02:20don't shake well it's done
01:02:22In the mood to cook, grab your aprons and try these delicious MasterChef approved recipes
01:02:34on TenPlay.
01:02:40Next up, Laura.
01:02:56Here we go.
01:02:58Loves her two sauces.
01:03:08That looks absolutely stunning.
01:03:10What did you make?
01:03:12So this is pasta and purees.
01:03:14Inside you've got a caramelised leek filling on one side and then a lobster mousse with
01:03:18some chunks of lobster through there too.
01:03:21The watercress and shellfish sauce and just some fresh samphire and finger lime.
01:03:26So we saw you, a young Laura, how much have you changed?
01:03:31I feel like I have genuinely grown up on this show and it's led to so many different chapters
01:03:36of my life.
01:03:38So after the first time, I went into restaurants, started learning anything I could from any
01:03:44chef that would take me in.
01:03:46And the one and only Jock did teach me quite a lot and emotional.
01:03:53I'm sorry.
01:03:54Um.
01:03:55Whew.
01:03:56Whew.
01:03:57Um.
01:03:58Yeah.
01:03:59He taught me a lot.
01:04:00I met my husband because of Jock so I'm very grateful for that as well.
01:04:07We opened food restaurants and I've come back and I didn't know if it was the right decision
01:04:14or not.
01:04:15Um.
01:04:16Obviously Jock was standing here the last time I was here and that was really hard to come
01:04:22back.
01:04:23So, yeah.
01:04:24Yeah.
01:04:25This place has, like I said, the best memories but it's just, it's difficult.
01:04:29Oh my god.
01:04:30I feel like I need to do this.
01:04:31I feel like I need to do this.
01:04:32I feel like I need to do this.
01:04:33I know.
01:04:34Oh my god.
01:04:35I feel like I need to do this.
01:04:37Yeah, this place has like I said the best memories, but it's just it's difficult
01:04:58Feel like I need to do this
01:05:02You made the right decision
01:05:04Thank you
01:05:11Thank you. I'm so excited to be back. I think I have made the right decision to I think so
01:05:22Come here the dish please
01:05:34Yeah, you can definitely tell that you've you've
01:05:51Yeah, you can definitely tell that you've you've you've learnt from our good buddy
01:06:08There's so much of him in there like it's it's crazy even just looking at it like as you and him like just in a dish
01:06:15Yeah, it's crazy
01:06:18And the degree of difficulty in this dish is so high
01:06:22from the dopio to how it's filled to combining like really hard caramelized leeks also with sweet lobster as well
01:06:33peppery watercress and
01:06:35And then your reduction of the shellfish as well like that is exceptional cooking
01:06:41And I think the only other thing I'll say is like you definitely should be here when you created that off
01:06:47textures of baby food
01:06:49Like that kind of creativity just isn't fair
01:06:53So I think yeah, you're in the right place hopefully at the right time
01:06:57Thank you very much. I I find it really hard to fault anything in this bowl
01:07:03It's truly so good, but it's also really clever and one of the key things today
01:07:11Was to be able to take those feelings and use them to show us how you've grown and everything you've experienced so far
01:07:19You have completely
01:07:21Harnessed your emotions in the most incredible the way I
01:07:27Think it's fair to say that there is no way you were going anywhere today. I agree. Oh, yes
01:07:34You can't like no way so
01:07:36If the three of you agree with me I
01:07:44Would say take off the black apron now really and go up to the gantry
01:07:49Take it off
01:07:51Thank you. Thank you
01:07:53I'm coming, Audra. I'm coming
01:08:10I feel really deflated
01:08:19The judges I expecting perfection and
01:08:22This dish is nothing like what I was expecting to serve
01:08:29It was a grimace. I just hope the flavors of enough to save me today
01:08:35It was a good day
01:08:45Ruth, what do we got what made it on the plate the back up pretty much all the elements in the Swiss roll so
01:08:53black sesame ganache a
01:08:55coconut sponge white chocolate flea tin and
01:08:58a mango and
01:09:00Yuzu confit
01:09:04Let's hope the back up can keep me in the competition
01:09:06Yeah
01:09:08It like
01:09:12Looks totally dodgy
01:09:14And then I tasted it and I was like the black sesame and the yuzu
01:09:18Black sesame and the yuzu
01:09:20It is a magic combination
01:09:21It is a magic combination
01:09:22Oh
01:09:22It looks totally dodgy
01:09:23It looks totally dodgy
01:09:24It looks totally dodgy
01:09:25And then I tasted it and I was like the black sesame and the yuzu
01:09:32It looks totally dodgy and then I tasted it and I was like the black sesame and the yuzu
01:09:39And then I tasted it and I was like the black sesame and the yuzu
01:09:45It is a magic combination
01:09:47Oh
01:09:49The smoky nuttiness and richness of the sesame just absolutely sings with the perfume of the yuzu
01:09:56And then those little crunchy bits of fiatine are just like magic
01:10:01Oh, thank you so much
01:10:06That is so well balanced
01:10:11That flavour combination and the texture of the sponge versus the fuyatine
01:10:16I'm a happy man
01:10:19This is a cautionary tale for everyone
01:10:21Backups, the backup has saved you, well done
01:10:24Thank you sir
01:10:26Nice room!
01:10:27Thank you!
01:10:38That was an emotional day
01:10:41You wore your hearts on your sleeves
01:10:43And we got some uniquely delicious dishes as a result
01:10:47But three of you really triumphed
01:10:52Laura
01:10:54Rhiannon and Jimmy there were three dishes that floated around the bottom
01:11:17today. If I say your name, please step forward. Tim. Samira. And Kath.
01:11:42Tim, you took a really big risk today with that toasty and it didn't pay off the way
01:11:47you'd hoped. Samira, you held back today and your dish suffered because of it. It
01:11:54didn't have the flavours we know you're capable of delivering. Kath, your dish was
01:12:01super creative but it was the overwhelming taste of burnt mushrooms that we sadly
01:12:08could not get past. I'm so sorry to say, you're going home.
01:12:16Okay. Thank you.
01:12:26Kath, you came back to win and even though it hasn't happened, you just know you are an amazing cook.
01:12:34You wouldn't be here if you weren't. Hopefully coming back has reminded you why you said yes a second time.
01:12:42Yeah. Look, it was joy. It came in and that was the words I was saying was joy. And that's what food does for me.
01:12:48So I'm, you know, extremely disappointed. But this is not it obviously.
01:12:54Better not be. And that's okay. That's okay. Lovely Kath. Good to hear. For now. Yep.
01:12:59It's time to say goodbye. Okay. Thanks. Thanks. Don't forget the joy. Don't forget the joy.
01:13:05I know. I know. Yeah, I am proud of myself. Yeah, for putting myself out there again.
01:13:11Oh, it has. Oh, Jimmy. Oh, sweet. You know, I haven't been here long but it's been a beautiful adventure.
01:13:20It's okay. I've experienced a lot only in this short time and I'll carry that with me forever.
01:13:30Give it up for Kath, everybody!
01:13:32This season on MasterChef Australia.
01:13:46This is it. I can't come second again, but they're all back to win as well.
01:13:52So, the pressure is on this year.
01:13:55They've put everything on the line to return for another bite of the cherry.
01:14:04And it's never tasted so good.
01:14:08This is so scrumptious.
01:14:10O-M-G. It is on another level.
01:14:14This is a masterpiece.
01:14:16It's a dish that is restaurant ready.
01:14:19Inspiration will come in extraordinary ways.
01:14:27Wow.
01:14:27I literally have goosebumps.
01:14:29Basha!
01:14:31He's gonna blow your mind.
01:14:33We have a fantastique day ahead.
01:14:38And from exceptional guests.
01:14:40Please welcome Peter Gilmore!
01:14:42Curtis Stoy!
01:14:46Maggie Beer!
01:14:47Josh Nyland!
01:14:49Kirsten Thibble!
01:14:51Adley Cox!
01:14:53Sushi Mango!
01:14:56I'm very excited to watch MasterChef.
01:14:58I love this show so much.
01:15:00But the big question remains.
01:15:03Sorry, what?
01:15:04Who will finally get their name on that trophy?
01:15:12Tons of Patience
01:15:16FOCUS
01:15:17005
01:15:19Geron
01:15:255
01:15:26Tons of Patience
01:15:318
01:15:32A
01:15:33Will
01:15:41C Type