ANNOUNCER: From all corners of the country,... MAN: I've been a professional golfer for four years now. I realised that that's not what I wanna do for the rest of my life. ...everyday Australians... MAN: I've been flying for 18 years, but I'm ready to chase a food dream. ...with a life-changing passion... WOMAN: My dream is to bring people together over good-quality food. I wanna enjoy putting my heart on a plate for other people. It's a once-in-a-lifetime opportunity. This is MasterChef 2016. You're the best home cooks in the country. It's a pleasure to say welcome to the competition. This is the day that you've been waiting for. Come on! The competition that will change your life forever. The greatest chefs... Marco Pierre White! WOMAN: Oh my God. You want some advice? Keep it simple. Yes, Marco! CONTESTANTS: Yes, Marco! From the Fat Duck, Heston Blumenthal. WOMAN: Probably the best day of my life. Oh! It's either gonna have to look really realistic or make it more abstract. ...and the domestic goddess herself. MATT: The one and only Nigella Lawson! MAN: She's the Queen of Cooking. Less haste, more speed. Fantastic! Food gives such a pleasure. WOMAN: It's like a dream come true. I asked for divine indulgence, and that's what you gave me. The who's who of the culinary world... MATT: Peter Gilmore! Maggie Beer! Luke Nguyen! ...and MasterChef favourites. Billie McKay! Reynold! WOMAN: They are living proof that I can achieve my dream. These extraordinary home cooks... Welcome to California. ...discover places... Santa Monica. San Francisco. Los Angeles. San Diego. ...they never dreamed possible. WOMAN: It's unbelievable. They will be pushed... A MasterChef pop-up restaurant every single day. MAN: This is serious. This is big! Argh! ...like never before. 50 steps. It's insane. WOMAN: This is crazy. Get it out there! Move faster! Send, send. Push it! Come on, guys! You have to have it on your bench. Come on. Oh no. MAN: This is an experience that we are never, ever going to forget. We love the fact that you get moved by food. To deliver... I... love... it. ...some of the most astounding dishes... Absolutely heavenly. This is pure elegance. Love it, love it, love it. ...these world-class chefs... That's truly delicious. Food heaven. I love it. ...have ever seen. I'm taking it. I'm going back for another one! I'm the guest. It's fit for a Michelin-starred restaurant. Yes, yes, yes, yes, yes! Cheers! That is my type of food. Bang on. A-ma-zing. Lives will be transformed... # Ah! # ...as one astonishing amateur cook... This, without question, is the greatest dessert I've ever eaten in MasterChef. ...excels beyond all others... This is one of the best things we've ever eaten. ...to become Australia's next MasterChef. Captions by Ericsson Access Services. www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016. (INDISTINCT CHATTER) Hey, this is really real. I'm really here. I'm really keen to see what everyone else cooks. This moment right now, this is everything I've always wanted. For me, this is where it all begins. My future is in food. This is so cool! This opportunity is a chance of a lifetime. My sister and I are ready to show the judges exactly what we've got. This is so unreal! I think we're pretty competitive. We're loving, but yeah. I want it badly, and I know he does too. WOMAN: I love food. Food is all of my life. I cannot live without food. Food is everything to me. I keep thinking about food all the time. Even in my dreams, I'm cooking. WOMAN: Oh my God. We're walking in. WOMAN: Oh my God. Wow. Can't believe we're here. This is amazing. This is insane. Wow. Awesome. Oh my goodness! This is like Disneyland. Can't wait. Eee! Oh! MAN: How exciting! Oh my God. I can't believe how... I think they'll come through there. Yeah. (CHEERING, APPLAUSE) Welcome to MasterChef 2016! (CHEERING, APPLAUSE) I'm so happy that you're excited, because we are thrilled, because every year, we scour this country for Australia's best home cooks. And every year, somehow, you keep getting better and better. And you know what? We love it! Take a moment to have a look around,... because one of you sitting right here... will walk away with the title of MasterChef 2016. (CHEERING, APPLAUSE) It also means one of you will walk away ` brace yourselves ` with $250,000. (CHEERING, APPLAUSE) To have the chance of becoming Australia's next MasterChef, you first need to get your hands on one of these. This humble white apron is your ticket into the MasterChef kitchen, your ticket into the top 24. Your ticket... into the competition... that will change your life forever. And here's the big news. The last few years, we've set a limit on how many aprons we would give out in this first round. This year... we've thrown that idea out the window. Cook well today, and you will get an apron. (CHEERING, APPLAUSE) So fingers crossed we can give away more than ever before. So today you're gonna cook your signature dish for us. You'll have 60 minutes to cook us that dish as best you can. If it blows us away and you get three unanimous yeses from us, then you get one of these aprons. If your dish isn't up to scratch and you get three nos, then I'm sorry, you'll be going home. However, if one of us loves that dish or sees something in it that we go, "You know what? There's more to this cook," then you get a second chance tomorrow. So... give it... everything you have. Every year, the three of us stand here, and we look out across this room, and we wonder, "Who's gonna delight us? Who's gonna surprise us?" And, um,... who might be back? Cecilia, it's so cool to see you back. Do you remember? Oh wow. Was it macarons? The best. The best macarons we've ever had. The best black sesame macaron we've ever had on the competition. Remind us what happened. We gave you an apron, but... I had a snowboarding accident, and I wasn't well enough to be away from family and friends for that long. And how are you now? Good enough to show you my dish again. Great. Revamped. Ooh! High expectations. It's fantastic to have you back. (CHEERING, APPLAUSE) Are you ready? ALL: Yes! Do you wanna do it? Yes! Yeah? Should we get started? Yes! Well, I know who we wanna see first. Cecilia, it's gotta be you. Let's cook. Come on! Good luck, everyone! (CHEERING, APPLAUSE) 1 Go, Mum! My name is Cecilia. I'm 32, and I'm a teacher from Melbourne. All right. Eggs. Today I'm cooking black sesame three ways. Careful with the peanuts, Mum. They're smoking. Two years ago, I got the apron. Oh, where's the mixer? It's kind of scary, cos I have to prove myself again. There's expectations on me this time. Go, Mummy! Because of my 12-year-old son, Nathan, I'm back here today, and I wanna show him that if you fall over, you can get back up. This black sesame is better than any I've had. Better than anything Adriano's done and actually better than anything that Pierre Herme has done. That is quite amazing. Sorry. GARY: Congratulations! You're in the top 24. Do you know how to do a selfie? Are we in? (LAUGHTER) I think that moment was one of the best of my life. But... it wasn't meant to be. There's one person missing. And that's Cecilia. We received expert medical advice instructing us that this is not in her best interest to continue on in the competition. I was unwell, and the CT scan, there was a pretty bad bleed in the brain. I had to make the decision to pull out of MasterChef, and it was hard. For me and Nathan, that apron was like a green flag that Mummy was OK. I knew I'd have to go back to MasterChef, because being a single mum, I wanna be a good for model for my kids. I need them to understand that if something goes wrong and you have a second chance, you should take it. Oh, that's a huge one! OK. NATHAN: I'm very proud of her getting the apron. I knew she could do it. Twist. And I really wanted her to try another time. There you go. Nathan said to me, "Mum, you have to get the apron back." Oh, no, it's working now. He believes in me. Mummy, there's 10 minutes to go. (CHEERING, APPLAUSE) I'm confident that I can show the judges that I've improved. There you go, Nathan. Thanks, Mummy. This time, I've put up two more components to it,... It's good. ...and I hope to blow their mind. Pray for me. Do that last. Do that last. Get the ice cream on. CROWD: 10! Nine! Eight! Seven! Six! Five! Four! Three! Two! One! (CHEERING, APPLAUSE) I feel really nervous to see the judges again and to be judged a second time. I really hope to get that apron back. (CHEERING, APPLAUSE) Good luck, Mummy! Hi, Matt. Hello. It's great to see you. I'm happy to see you. Too soon. I'm gonna cry! Come on. Come on. No. No crying. So, you won an apron last time you were here. You absolutely blew us away with those macarons, which were fantastic. Yep. You then weren't able to come on. How did you deal with that? Well, we didn't deal with it very well. Nathan and I, um... because I was really happy that I was able to show him that it's OK. Mummy's back. Mummy can do things to make you happy again. And that morning, we just cried until the next day. And how does he feel now, watching Mum cook again? He said, like, "You will go far. Don't worry about it, Mummy. "You'll be fine." (LAUGHS) I think he has more confidence in me than I do. To come back from getting something and having it taken away is very tough. To come back and do that for your son and to prove to other people overcoming brain injuries that you can do it is also incredibly inspiring. But sadly, in this kitchen, that will mean nothing if the dish doesn't deliver. Have you done enough? I hope so. I really hope so. Shall we taste? You know what was really lovely to watch? While you are chatting away with Matt, you were working at the same time. Yeah. Presentation-wise, it's really... It captures your attention, doesn't it? Let's taste. So, I've incorporated something that represents family in the black sesame ball, and something that represents my parents' childhood with the black sesame ice cream. Ooh! Oozy. For me, actually, what it is, it's a level up on what you brought us before. We got the perfect macaron, and yet we've got now an interesting dessert with a story behind it. And these little glutinous rice balls, they're really delicious. Thank you, Gary. Thank you very much. Courage and that willingness to keep going is what this competition is all about. And to see you come back and show us that you've grown as a cook, for me, as a chef, I look at that and go, "Wow. Lots of technique." The dish is delicious. Well,... it's a good dish. What's more important ` getting the apron for yourself or getting the apron for Nathan? Getting the apron for Nathan. Yeah? Yeah. I mean... (LAUGHS) (CHEERING, APPLAUSE) Have a look behind you. Oh my God. (CHUCKLES) We did it! What do you reckon? Speechless. It feels like... I got out of that brain surgery and not being able to be here, and, yeah, it feels like I made it. I can go home now. (LAUGHS) Well, what do you mean? It's just the start, that's what it is. Jeez, your mum ` she's courageous, and you should be very proud of her. I am. You look up to her all the time, huh? You did really well cooking. You... I love you very much. (LAUGHS) He's being nice to me. Now, Nathan, last time your mum was here, she cooked us macarons. They were really really good. This dish is better and you know why it's better? Cos she's done so much more. You're gonna have lend her to us now for a few months. Is that all right? I reckon you're going to do brilliantly well, so welcome to the competition. Thank you very much. Right! Well done! Go and celebrate. Go and tell everyone! And we'll see you soon. Cool! Thanks. I love the ponytail! Yeah, it's great. If I had hair, I'd do that. (CECILIA AND NATHAN LAUGH) It only took me two years to put this back on, but it feels great. I'm very very proud of myself. I'm proud of this guy for believing in me. ANNOUNCER: Coming up... I suppose if I wanna get an apron, I've gotta take a risk. Go, Charlie! ...Australia's best home cooks... I really want there to be another apron for me. ...raise the bar. Wow. ...yet again... A-ma-zing. ...delivering food that's delicious,... Oh, man, that's good. That's rock 'n' roll. ...daring... The dish is water buffalo. ...and downright unpredictable. I'm making a mini croquembouche. I'm assuming it's some crazed death wish or a bet. Only the best and the bravest... There's a fine line between bravery and experience. ...will survive. I'm so nervous! Go, Mummy! So, who has what it takes... Should I be stressed? ...to join our class of 2016? 1 (APPLAUSE) I'm Matt, 27, from Noosa, Queensland. And I'm a coffee roaster. Go, babe. Beautiful, Matt. Today I'm doing a crispy-skin duck breast with a mixed mushroom risotto. (LAUGHS) It's the death dish, apparently. Last year, a contestant went out at this stage on a duck risotto. Oh, you've made a risotto. I have. It's not good enough to put you through to the top 24. The death dish wins! Dammit! I'm a little bit nervous doing the death dish, but I suppose if I wanna get an apron, I've gotta take a risk. Come on, babe. Do it like you do at home. I want him to get an apron so bad. He wants it so badly. It's everything that he's ever dreamt of. Jess knows how bad I want one. She's willing to sacrifice our honeymoon to get it. So I need to make sure I get through. We're a good team in the kitchen. Nuh. OK. I recently married my beautiful wife, Jess. (SIGHS) Unfortunately, the plans for the honeymoon, they've sort of been put on the backburner. And, you know, lucky enough for me, Jess was 100% supportive of that, because she knows the opportunity to take on MasterChef is a once-in-a-lifetime. Food's always been my biggest passion. It's what I've always loved to do. It's what's always made me happy. It's the first thing I think of in the morning, and it's the last thing I'm thinking about before I go to sleep. It's everything. It is. It's... It's become my life. Right, OK. It's really made me focus on the things that I wanna achieve to build the best possible future for Jess and I. And, you know, we're in it together. (CHEERING) Looks awesome. Consistency is good, colour is good. I think I'm gonna break that death dish curse. I want an apron so bad, more than anything. Yeah, I reckon I can do it. Hello, George. How you going? Oh... Yeah, not bad. Nervous? Yeah, very nervous. What have you cooked? A crispy-skin duck breast with a mixed mushroom risotto and a salsa verde. Risotto? Risot... (LAUGHS) Risotto. (LAUGHS) You've watched the show before? Yes, absolutely. And what have you learnt from it? The death dish. Are we gonna love this dish? I sincerely hope so. Why are you so emotional? Uh,... food's always been... number one. It's always been... my biggest passion. Yeah, and I think it just feels really good to... even to get to this point. Yeah. It's special. You want it bad. Yep. All right. You know what I was gonna do? Cos it's a bit wacky. Hold that. Just, you know, get a feel for it. If you feel you wanna bring it back with you, bring it back. (INHALES SHARPLY) Ooh. (WHISPERING) It's tasty. There's a bit of blush on the duck. But, you know what, I keep going back to the risotto. Do you know what I mean? He's holding the apron. (LAUGHS) I love the fact that you had the courage enough to walk in with a risotto from day one. It's a death dish. (CHUCKLES) And you've gone, "You know what? I'm going to do it." Why should we give you this apron? I'm ready. It's all I think about, it's all I want to focus on. I'm ready to, you know, work as hard as I have to work and do whatever I've gotta do. Will you make us proud? Absolutely. I will make you damn proud. It's a yes from me. Risotto ` delicious, tender, it's well cooked. It's a yes from me. You brought us a risotto that showed craft, and it showed skill. I've gotta say yes. Congratulations. Whoo-hoo! Oh! Well done, mate. Well done. Thank you very much. Well done! Well done. I'll see you soon. Do your apron up. All right. You're in the MasterChef kitchen, big boy. Yes, Chef. (CHEERING) Whoo! Yes! I'd say I've broken the curse. The death dish, yeah. No more. (CHUCKLES) Yes! Oh my goodness. I was really surprised because I absolutely, in my head, just went, "No," and it was delicious. What I love about it ` rich risotto, salty risotto, balanced by the salsa verde. That's smart cooking. Yummy food. Good flavours. And, as we saw from the plate, pretty darn delicious. (CHUCKLES) Let's get the next dish in. (CHEERING) MAN: Come on, Anna! Red wine! Whoo! Go, darling! Come on! Whoo! Do you want me to taste anything? Not yet. I've got something really special for the judges. I'm cooking something quite unique for them today, and I can't wait for them to see it. I really want there to be another apron for me. GARY: Welcome. Hi. What's your name? Anastasia. The dish is water buffalo rump steak. So, this is water buffalo? It's from my friend's farm. Wow. Seven seasons of MasterChef, over 5000 dishes ` we've never, ever seen water buffalo. Judging by this dish, that's a crying shame. So I'm a definite yes. Definite yes. Definite yes. Oh my God! (SCREAMS) The standard is really high this year. Everyone's pumping out great food. I'm a bit nervous to see how mine's gonna shape up against everyone else's. I've got my work cut out for me today. WOMAN: I've cooked a sticky date pudding with a cinnamon crumb, a brown sugar meringue, mascarpone cream and a salted bourbon butterscotch sauce. (CHUCKLES) Cheers. (LAUGHS) (CHEERING) MATT: What's your name? Trent Harvey. I'm an electrician on the Eastern Gas Pipeline. Oh! Yes! Yes, yes, yes, yes, yes! Thank you so much. You'd better phone your boss. You're in the competition. Thank you. (CHANTING) Charlie! Charlie! Charlie! I'm really anxious. I'm seeing loads of aprons fly out the door. And I'm just hoping there's enough room for me to grab one of them. So your name is? Charlie. I'm a professional golfer. So, what have you got here? You've got obviously a poached pear in red wine. Yep. It's a spice shiraz. OK. Question is, you know, do you think you've done enough? I love a poached pear. That's why I'm a yes. Yes from me. Yes from me. Oh yes! Thank you so much. (CHEERING) It just goes to show, you know, sometimes those classic, simple things done well... It's hard to criticise. How do you criticise it? Yeah. Good stuff. (CHEERING) I'm Michaela, I'm 23, and I'm making a Middle Eastern croquembouche. Ooh! Plating up a croquembouche in an hour, that's what I'm sort of nervous about. Hopefully it will work out. (CHEERING) Get into it! I think it's brave. Either brave or crazy. Croquembouche is hugely technical. I personally would struggle myself, but I think that she's made a good start to it. Now I've gotta do my creme patissiere, which has got a cardamom scent through it. And then I've gotta make my toffee. Praline. I've decided to spend the last 10 minutes of my cook spinning the sugar in front of the judges. That means I've got 10 minutes less to get everything else done out here. I'm feeling really under the pump. Oh. And I'm... regretting my choice a little bit at the moment. Come on, Micki! My profiteroles could do with a bit longer in the oven, but time is of the essence. And they're not the best ones I've done, but it's all right. Come on, Micki! It's too runny. Bloody hell. How many minutes? How many minutes? Someone give me... ALL: 10, nine, eight, seven, six, five, four, three, two, one. (CHEERING) Welcome. Hello. Right. Let me come and give you a hand, cos you've got lots of stuff. I do. What do you need? I need to make a toffee. What are you doing? I'm making a mini croquembouche with Persian influence. Gee. Gee. It's a difficult one to do, isn't it? I reckon you're pushing it in an hour. I think you're right. So, why did you decide to take on the croquembouche in a one-hour MasterChef audition? I'm assuming you want to get into the competition. It's not some crazed, strange death wish or a bet. That's a very good question. 1 What are you doing? I'm making a mini croquembouche with Persian influence. Gee. Gee. So, why did you decide to take on the croquembouche? I'm assuming you want to get into the competition. It's not some crazed, strange death wish or a bet. That's a very good question. I love making desserts. I have made a croquembouche before. So I felt kind of capable of doing it, but also I know it's, like, an impressive piece. Ooh, you did have a little bit of a problem, didn't you? I did. Yeah. It's really runny. Yeah. And they're... undercooked as well. GEORGE: Have a minute to yourself. OK. Just do what you're doing. The thing is, this is the first contestant where we've actually... they're under pressure and have probably picked the wrong dish. But... She put herself under pressure by choosing a dish like the croquembouche. Bravery. It's great she did it. Let's taste and see. Right, let's go. So this is a croquembouche. Your version. Yeah, mini croquembouche. The spun sugar is great. Yeah. You've nailed that, actually. It makes the whole thing look quite pretty. It's the addition of glucose. It always makes it that little bit nicer. Nice shiny sugar. Yeah. Um, the problems I'm going to pick out with straightaway... Yeah. ...is the profiteroles haven't been baked long enough, so they're soggy. And then, of course, your custard is just... So runny. Runny, runny. I don't know what you've done there, cos it's just spilling out. And based on what we've seen everyone else do,... I know. Yeah. ...it's a tough gig. There's a fine line between bravery and experience. And bravery gets you to try brave things, but experience tells you when not to try them. Yep. And I think, sadly, here, lack of experience has got in your way, and you've taken on something probably you need an hour and a half to do. Yep. And it's meant there are lots of little flaws in all the elements. So that's why it's a no from me. OK. It's a no from me. OK. I... It was... Come on, Gary. No, it's a no. Honestly. No, it's a no. Thank you for trying. Thanks. Thank you. Thank you. Oh, I'm very nervous. Here she comes. (CHEERING) Oh. Don't worry, sweetie. It's obviously really disappointing, but I'm really happy with how far I've come. You got here. Yeah, I know. The standard is incredibly high. I thought my dish was good going into this, but then as soon as you come in and you see what everyone else is making, you're, like, "Oh my God." Go, Mummy! WOMAN: The very first elimination has just happened. MAN: Breathe, breathe, breathe. I'm getting more and more nervous as the day goes on. What am I doing? It's over-whisked. ALL: Five, four, three,... two, one. Oh! WOMAN: The cinnamon! You've got quite a lot of cinnamon there. Is that intentional? No. I couldn't eat that. For me, it's a no. Really? I'm sorry. I'm sorry. Let's look in your eyes and see what sort of cook you've had. (LAUGHS) Tough? Yeah. Yeah? Yeah, yeah, yeah. Things went wrong. You're gonna have cooks like that. It's just a pity that it's on this day. Oh! Hello. Did you get one? No. Macarons, I see. No little surprises or...? No, no, no. (LAUGHS) You want some excitement. You want some fireworks. I want something... (SMACKS LIPS) You want some wow factor. Not this time. (CHEERING) You feel mean, you feel like you're being unfair. But also, you've got a limited number of places. I mean, it's a beautiful position to be in to be able to say no to a good dish. Does this not tell us how far this competition has gone? But even in comparison to last year... Last year! Same thing. ...where it was incredible. This is incredible plus. Yeah, I'm excited. Let's get the next dish in. (CHEERING) WOMAN: My name is Karmen, I'm 24, and I'm from Perth. Come on, Karmen! I'm making chocolate pave, salted caramel, peanut and popcorn mousse. Oops. I'm quite shy, and I'm definitely stepping out of my comfort zone. Come on, baby. I'm not someone who enjoys being in the spotlight, so I'm really pushing myself to be on MasterChef. Good whisking, Karmen. Come on, Karmen! It's something I really want to do, so I'm gonna fight really hard for that apron today. My parents think education is really important. When I left high school, I studied surveying because it was never an option to not go to university. I've recently finished my studies, but I'm currently working as a waitress, because I want to have a career in food. Food is everything. It's what I turn to in my spare time. I really wanna pursue this dream. How's the ice cream looking? I'm very happy with my ice cream. I haven't tasted it yet, but it should be good. I was really scared to tell my parents that I didn't want a career in surveying, but my mum was quite supportive. (CHEERING) Being on MasterChef is a massive opportunity for me, because it will finally prove to my parents that I can have a successful career in food. Hello. What's your name? Karmen. Karmen. Lovely to meet you, Karmen. Look good, George? Ooh! Ooh! Ooh! (LAUGHS) I'm excited. The boys are excited. I'm excited. Right, get the quenelle on. Are you nervous? Very nervous. Do you want this bad? I want this so bad. What is the dish? It's chocolate pave, salted caramel, peanut and popcorn ice cream. It's everything the three of us love. And... it looks incredible. (LAUGHS) Wow. Wow. This is incredible. This is delicious. This is what MasterChef is about. That there is a-ma-zing. Thank you so much. Any singular element on that dish would be enough for us to go, "This person knows how to cook." If you had just put up the ice cream, we would have given you an apron. Put up the caramel sauce, we'd give you an apron. Put up the pave, we'd have given you an apron. Put up a blooming crumb alone, we'd have given you an apron. Oh my God. How does that feel? So good. (LAUGHS) "So good." That's it. That's all we're gonna get from Karmen. Give me a hug. Come on. Yes! Yes! (CHEERING) I've wanted this for so long now, and to finally get it, it's just unbelievable. Well done! ANNOUNCER: Coming up ` he's a classic campfire cook. WOMAN: Smells good. But can Ranger Miles crack a spot in the MasterChef kitchen? I'm not gonna say whether I'm a yes or no. I'll leave it up to you two boys. 1 (CHEERING AND APPLAUSE) Come on, Zoe! My name's Zoe. I'm 31 years old and I'm from Melbourne. Come on, honey! Come on, Zoe! Yay! Today I'm making a white chocolate panna cotta with a raspberry sorbet, lemon curd and salted caramel ganache. Ooh! You can do it, love! Greek yoghurt! MAN: Greek yoghurt! Yes! Yes! Today I've brought my husband, my brother, both my grandparents... Come on, you can do! Hurry up! (LAUGHTER) ...my mum and my dad, my aunty and my cousins. Half the family. My little cheer squad. FAMILY MEMBERS: Go, Zoe, go, Zoe, go! Go, Zoe, go, Zoe, go! GRANDMOTHER: You can do it, love! Come on, Zoe! Good. That smells beautiful. Go and eat it. I'd love to if you'd give it to me. (LAUGHS) It's always good to get advice from my grandmothers. I think they're both amazing cooks. I teach it, she can make it ` anything. Anything! She's very clever. I teach her how to make the halloumi ravioli. She love it. Yeah. Five minutes. Come on! Five minutes! Come on, Zoe. You can do it. Don't worry. MAN: Of course she can do it. (CHEERING AND APPLAUSE) Beautiful, Zoe! They look beautiful, Zoe, like you. ONLOOKERS: Zoe! Zoe! Zoe! Zoe! Five, four, three, two, one. (CHEERING) (SPEAKS INDISTINCTLY) Tell Gary and... George to give her apron. (LAUGHS) GEORGE: Ooh! GARY: Ooh, she's being careful. What's on there? What's on there? Hi! GARY: Hi. How are you? Good. How are you? Oh,... OK. What have you made? I've made a white chocolate panna cotta. Yep. And I've made that with a raspberry sorbet, some frozen raspberries... Yep. ...with a little bit of lemon curd, salted caramel ganache. Wow. Nice. And you've been listening to Matt Preston, cos he likes his panna cotta out of the mould. I do. Out of the glass. I think it shows real skill of the cook, taking it out of the glass. That's right. What do you do, Zoe? I work in retail. And food? Coming from a really big Greek-Cypriot family, it's been something that I've lived and breathed... Yep. ...my whole... my whole life. Yeah. So, are you in there, cooking with Mum and with your grandmother and...? With my grandmother, cooking, watching her cook, doing a lot of things that she's been doing for a long, long time and, you know, what her mother and grandmother have been doing for a long, long time. Yep. So, that's really important. I have heard everything you've said, but I've been preoccupied by the quenelle. I think you should do another one. Look at that! Oh! Man, that's good! That's rock 'n' roll! There you go. Perfect. Sorry, boys. There you go. I just wanna see something. That's what I wanna see. That's why I don't want a panna cotta in a glass, cos I want to see that movement. Cos that tells me it's not been overset with gelatine or egg white. It's got some movement. It's got some wobble. That's sexy. (MATT CHUCKLES) GEORGE: Um, it's definitely a yes from me. It's a beautiful dessert that you'd be very excited if you sat in a restaurant and got that. Oh yeah. It's an absolutely delicious panna cotta. It's one of the best we've had in the competition. I love it. It's a big yes from me. Thank you. Love it. So, a yes, a yes and a... yes! (LAUGHS) How about that? I'm... I... Argh! Blah... blah. You know what we're gonna do? We're gonna... We'll do this. George and I will get your family. What's your grandmother's name? Um, I have Zoe and Julie. Oh, of course! WOMAN: George is coming out. (CHEERING AND APPLAUSE) (SPEAKS GREEK) (LAUGHS) Where's the rest of the family? We are here. Let's go. Zoe? (SCREAMS) She's the best. We knew you'd come back with a yiayia in tow. I love you guys! MATT: You've got two yiayias. You've got two! Come on! Come and get it. Oh, we... "Come and get it"? (CHUCKLES) Mwah! I love you. (SPEAKS GREEK) GARY: Hello. That's my wish. (ALL CHEER) (SPEAKS GREEK) Hey, no fighting... no fighting yiayias. There we are. That's it. (SPEAKS GREEK) Zoe mou, good luck! Mwah! GARY: Oh, come on, hug it up, guys. ZOE: It's amazing, having my family here with me today, being able to share this experience and journey. (CHEERING) It's a dream come true. I feel like I'm living my dream right now. And I can't wait to celebrate. (CHEERING CONTINUES) So... You got it. I'm gonna have to really push to get an apron today. So many have already gone, and I really want one. I'm here to win. (CHEERING) And these crossed. Hi! Heather. I have cooked a beetroot and vodka-cured kingfish sashimi. Is there much more to say but yes? You're getting an apron. Simple. Ohhh! (SQUEALS) (CHEERING AND APPLAUSE) (SQUEALS) MAN: Come on, Ash. My name's Ash. Welcome. How you feeling? I am so nervous! Yeah, that's OK. Everything in my head is gone. But it's all good. Is that barramundi? Barramundi, yeah. And butter-poached scampi. I... love... it. I love you! You're a massive yes from me. (CHEERING AND APPLAUSE) Oh, a little bit tense. I think the excitement's building. (ONLOOKERS CHANT AND CHEER) There's a few good cooks going on. Some of it looks pretty spectacular. I've been impressed. I've done, uh, my version of a surf and turf today. It's a duck breast with some pan-seared scallops, a blood-orange gel, a parsnip puree and a parmesan crumb. GEORGE: Con, you're a yes from me cos that is unbelievably yummy. (CHEERING) Yes! Hello. GARY: Love the apron. Snazzy. My name's Brett. Gidday, Brett. I'm an airline captain. I work for an airline in, uh, Hong Kong. I've been there 18 years. Pop the dish over here. It actually looks really nice, that. That's snapper. Snapper. That is bloody delicious. Absolutely bloody delicious. Really? Yeah. That fish is absolutely bang-on. Love it, love it. Yes from me. Thank you. It's a definite yes from me. Ah! Yes! Definite yes from me. But will we get an upgrade? Oh, absolutely. No problem. Oh, yes! That's a definite yes from me. (CHEERING AND APPLAUSE) (SCREAMS) Oh my God! Whoo! I've been loving the food. We've got some really good cooks, straight up. With the quality of cooking we've seen, I reckon we might well give away more aprons than we've ever given away on our first day. Boys, MasterChef has gone to another level, can I tell you? I think so. Yeah. In a big, big way. (CHEERING) I'm Miles, and I'm a ranger in Central Queensland ` a town called Clermont. (CHEERING AND APPLAUSE) I'm making a pork belly dish with a sticky ginger and chilli sauce and a grilled Laotian eggplant salad on the side. WOMAN: Whoo! A little bit spicy, but I think it'll, uh, get their attention. What I need to do is get this pork belly cooked down before I can get the skin nice and crispy for the boys. That's why I'm using the pressure cooker today. Papa's got his work cut out for today because normally it takes three hours to make this dish. So I don't know how he's gonna do it in 60 minutes. You're doing good. You're doing good. My two kids are here supporting me ` Nicole and Louis. Nicole's flown in from Japan, and my son is actually an apprentice chef now. He's come down from the Gold Coast. Mmm! Oh, I'm gonna give it everything I've got in front of the kids and make them proud, so... Just cook my heart out. Smells good. I've been a ranger here in Clermont for 12 months now. Every day's different. I'm guessing that's why they call us rangers, cos we do a range of stuff. I really love my job at the moment. But my dream is food, it always has been, and I really want to get into that industry. Lifestyle-wise out here in the country, it's pretty relaxed. I'm here on my own, currently living in an old service station. Gets a bit rough around the edges, much like its owner, but, yeah, there's potential there. When I bought the property, it was for me to set up a cafe and run a little business from there ` a family-run business with me and the kids. The gastronomic opportunities in Clermont are fairly limited. There's a fair bit of work to do, but I'm getting there, slowly but surely. NICOLE: Go, Papa! Go, Papa! I'm really happy with how everything's going. It's just got great, strong flavours to it. This pork belly is the only thing I'm worried about. Hopefully, I would have had enough time to get that meat tender. ONLOOKERS: Seven, six, five,... NICOLE: Get it on! ...four, three, two, one... (CHEERING AND APPLAUSE) Go, Miles! I really want to impress the judges with my dish. I think my apron's hinging on the texture of that pork. (APPLAUSE) If the meat's cooked to perfection, I'm pretty confident I'll walk out of there well-dressed. If it's not, then I'll probably be going home. 1 Hello. Hello! How are you? I'm well. How are you? Brilliant! (LAUGHS) What's your name? Miles. Miles. Interesting. What did you cook? I've cooked a sticky caramelised pork belly with a ginger and chilli sauce. Nice. That's a grilled Laotian eggplant salad. Why have you applied for MasterChef? Kids have left the nest and I've got a bit more time on my hands. It's always been a dream to get involved with food. The beautiful thing is the kids want to get involved as well, so... OK. So, will kind of business or what kind of thing do you think you'd do with your kids? Louis will be the chief in the kitchen, running the show, and I'll be assisting him. Nicole's the bossy one. She'll be calling the shots and telling us how to dress and what to make. Do you wanna come up and taste? How do you describe your style as a cook? Personally, I love spicy food. I like, you know, bolder flavours, so I don't have too many subtle recipes in my entourage. Um,... that pork belly needs a bit more time. Because you've gotta melt the fat down. But... I like your approach to flavours. I like the... There's an unapologetic nature about how you use flavour, whether it's chilli or whether it's fish sauce or whether it's coconut milk. I'm not going to say whether I'm a yes or no at this point. I'll leave it up to you two boys to go first. (CHUCKLES) Um,... I sort of ask myself the question in these situations, "Would I order it again off the menu? "Or would I try something else?" Convince me that you've got more to offer. What else can you cook? I've been practising a fair bit lately with some desserts and some sweets and a lemon curd tart, and I'm confident that I can match it in the kitchen with the bulk of them. We've always said it. It is about great cooking, yeah? Cos that's the... the muscle of this thing called MasterChef. But it's also about great people. OK? Yep. Now, I feel good standing around you. For me, it's a... it's a definite cook again. All right. Cook again. Let's see what you can come up with. Thank you. Looking forward to it. See ya, George. Cheers. Really looking forward to it. Good luck, yeah? Bring your A game. Thank you. You're more nervous than me. Oh my God. Louis, chill out. (CHEERING, APPLAUSE) Second chance! They liked my cooking so much they just wanted me to come back and cook them again. I knew they'd want you back. I just really wanna go in all guns blazing and do the very best I can and make these two kids proud of me. So proud. So proud. (CHEERING, APPLAUSE) Eggs, eggs, eggs. Hey! Standards are really high this year. 12 aprons have already gone out, so it's getting harder and harder to get one. That means a lot of great cooks will be coming back tomorrow. This is it! Home stretch! Look at that! I think everyone's just nervous and excited at the same time. Yeah, I just want to get it done and know that I'm safe. Sweet as! Hello, gentlemen. My name's Harry. I've done a hot smoked salmon with a red coconut broth, snake beans and smoked mussels. You've got certain technique. You've prepared a piece of salmon. That takes skill. But that is out of balance. I really wanna see you cook again. But there's a line of people behind you that are going, "Me, me, me, me, me!" And you've gotta jump up and go, "No. It's me." All right. Second chance. Second chance. What's your name? My name's Lauren. This is my take on a peanut butter and jelly sandwich. It's just sugar on sugar on sugar. I think we all need white jumpsuits and Memphis behind us, because this is that kind of Elvis Presley over-the-top. But you know what? It puts a smile on my face. You'll cook again. It's a challenge, right? Challenge accepted. (RAPS) # So here's my dish. It's a Turkish delight. Panna cotta, ice cream, it's ever so right. # Add some cardamom to get the Turkish spice. The Turkish delight you'll wanna go back twice. # Have some strawberries, you've got a finished dish. Hopefully it's good enough to grant my single wish! # It hasn't worked out, obviously. There's some potential there. I'd love to see you cook again. My panna cotta didn't set. Oh. The souffle ` strange choice because a lot of things can go wrong, right? Yep. Why? Why do a souffle? I have gumption. If I can do a souffle well, then maybe this is credence that I'm actually a decent cook. You feel confident? As confident as I can be. I think it's a little bit overcooked. And there needs to be more raspberry flavour. Yep. I've gotta say, I've gotta applaud your bravery. Just on the sheer ballsiness of what you've done, for me, it's a cook again. Thank you. Good stuff. Thank you. Awesome. Well done. That's gutsy. Forget bringing in a risotto, that's gutsy cooking. Second chance. Honestly, if she spends 10 minutes with you, she could put up a great souffle. You can teach her that. You can't teach bravery. Yeah. That's exciting. Oh well. We'll save this for someone else, then, shall we? Yeah. That's the way. I'm Nicolette. I'm 19. I'm from Melbourne, and I'm cooking a dish called Grandpa's Lemon and Raspberry. My grandfather passed away two weeks ago. There's a lot of lemon elements in my dish, so I'm using lemons from his tree. When my grandfather was sick, I really wanted to do something that'd make him proud. Unfortunately, he did pass just before auditions. I'm sure my grandfather would have been watching over me and he would have been really proud. So big and juicy, these lemons. Beautiful lemons. Yes. I see Grandma almost every day. I'm the only granddaughter, so we have a really special connection. (LAUGHS) Come on! You can do it! You can do it! I didn't think Grandma was going to come in and watch me cook. She hadn't really been out of the house since my grandfather passed away, so I think Grandma's really strong. She's really brave. Very proud. Very proud. Yes. Very. Very happy. I'm feeling pretty good at the moment. I'm really confident with my dish. Good luck! Good luck! I really think I've done my grandfather proud in presenting this dish to the judges today. It's a long walk, isn't it? (LAUGHS) MATT: It's a long, slow walk. Hello! Hi. How you going? Good, thank you. How are you? What's your name? My name's Nicolette. Nice to meet you. Welcome to MasterChef. Thank you. You ready? Yes. Ready to potentially change your life? Definitely. It looks beautiful. Thank you. Really beautiful. You're nervous, aren't you? Yeah. Yeah? Why? Um,... I don't know. I put a lot of work into it. It really means a lot to me. Why is that? Um, this dish is called, um, Grandpa's Lemon and Raspberry, and he died two weeks ago. Oh, it's OK. Come on. It's going to be OK. So you're doing this for him, yeah? For my papou, yeah. Good on you. Good on you. I just thought I'd do something in memory of him. Yeah. So I wanted to make something with lemon. Why lemons? He's got a lemon tree. Like, lots of lemon trees at home. Yeah. Typical Greek family. He must be looking down right now, super proud of you. Yeah. That you've had the courage to walk in here and put a little bit of him on the plate. Yeah. Boys, come and have a look at this. Oh, stunning. Yeah, really beautiful. Point everything out to us. There's a lemon curd. Underneath, is a raspberry coulis. Lemon meringue, a lemon jelly, a raspberry marshmallow and a raspberry sorbet. That's great. A lot of work. Let's taste. And the lemon curd and the lemon jellies have the lemons that I used from my grandpa's. Oh, so you picked... I've brought them. Yeah, I've brought some for you guys today as well. Oh brilliant! Oh wow! It makes a difference, I reckon. Oh absolutely. They're lovely. Mmm, yummy. Oh, the jelly! Yum! That dish is sophisticated. It's delicious. And every single element of that just pops. So it's a yes from me. You know, the sorbet is just incredible. No! No. No. Oh, come on. Just one more. No! No! One more! All that hard work in the gym. Please! No! I don't care! No! I don't care! You're your own worst enemy. The most impressive thing, you've brought us a dessert that is a very pure interpretation of lemon and also, more importantly, of your grandfather. You're a worthy, worthy recipient of an apron. Well done. Thank you so much! Oh! I can't believe it's true! It is definitely true. Look. Look. Do this! Just look down. (LAUGHS) Go out there and give your grandmother the biggest hug ever, cos you've done an incredible job. And thank you for the lemons. Thank you! See you later. Bye-bye. Argh! They're sherberty, George. Yeah. They're like lemon... That gel was like lemon sherbets. Wow. I've gotta hold your hand. Argh! For Papou. For Papou. ANNOUNCER: Coming up... Who wants a poppadum? ...more fantastic food. Watching Gary smile kind of made my day. More phenomenal cooks. But is there room in the kitchen... Come on, Theresa. Oh, you know what? That's enough. ...for MasterChef's first... Blast freezer now. ...brother and sister act? I love him, but sometimes he just adds to the stress. 1 I'm Theresa, I'm 44 years old, and I'm from Sydney. Whoo-hoo! I'm the first of my family to cook. So my brother, Jimmy, he can cheer me on while he waits for his turn. I know he's gonna let me know if I'm doing something wrong, right? So that's good. Come on! Today I'm going to cook something called fallen ice cream, pistachio semifreddo sphere with a tuile and blood orange, creme anglaise and some ganache. She's looking great. I think, you know, just that need to pick it up a little bit, but, no, she's looking great. You know what, I love him, but sometimes he just adds to the stress. Jimmy and I grew up in Sydney on the northern beaches. I've been in Australia for, yeah, 30 years before moving to Vancouver. It's beautiful but cold. I have three kids, I have a daughter... Beautiful. You can just throw it in there. ...and I have two boys. Applying for MasterChef, it's the most selfish thing that I've ever done for myself. But they are so supportive and wanting me to just go and chase it and see how far I can go. I'm really lucky. Theresa and I, we are very very close, even though we haven't lived in the same city for almost about 15 years. Are you guys hungry? We've always been surrounded by food. It's been a thread that's run through my whole entire family. My father was a restaurateur. With his passing, a lot of the soul of our family, I guess, has gone. But it's incredible now how food and also MasterChef has brought us back together again. Hey, sis! How are you going? Having my brother Jim in the same competition, like, that's going to be hard, but we have both agreed we are just going to fight our hardest. Oh my goodness. It's amazing how much I'm shaking. You're OK. This is, like, little juice spheres. A little pop of citrus. You don't need any more than that. Sometimes she stresses me out. My pants are falling down. (LAUGHS) I'm so sorry, children. OK. Let me just taste a bit. Oh, yum. Yum! Are you stealing my food? So good, Theresa! Oh good. As long as big brother approves, eh? Yay! Oh yay! Come on! You can do it. Whoo! OK, Theresa, start plating. Go grab a bowl! Where's my crumb? Where's my crumb? Where do I put all my stuff? Right here. ALL: Nine, eight, seven,... six, five, four, three,... two, one! (CHEERING) Theresa! Oh, I love my big brother. It was good. It was good. It was nice having the little guy on my shoulder. Good one, Theresa. So proud of you. I'm going to go and see the judges, and I will run out with an apron. Oh! Hello. Hello. Welcome. Thank you. What's your name? Theresa. Wow. What is that? You have to come down, boys. You have to come down and have a look at this dish. It looks spectacular. Tell the boys what you've made. Hi. I've made a fallen ice cream. Oh, looks good! Something that my kids had a lot of growing up. So, yeah. Yeah, so it's a pistachio ice cream with a creme anglaise and chocolate ganache. What are these? Blood orange juice spheres. Right, OK. So made to look like cherries. Nice. I like it. And when somebody cooks a tuile and gets the colour right, then you get that. Right. Wow. I've just had one of those little boom moments where you go, "Boom! Done!" It's just... it's a lovely, delicious dessert that you just wanna keep banging a spoon back in and keep eating. It's textural. How good is that little blood orange sphere that bursts in your mouth like the best-ever ball of orange juice? Who had the second one of those? Gary did. Me. Oh my goodness. That is spectacular. You're lucky you got it, actually, the other one, cos I was going in again. You know what I love? To bring us a great tuile turned into a cone, bring us a great ice cream, bring us some great sauces, we're expecting that ` that's what the ordinary home cook does these days ` but what we're looking for is that surprise, that adventure, that sense of exploration. And for me, that little blood orange ball is enough for me to say you're a big yes, big yes. Really love it. Yes. Oh! I mean, one hour to produce all of that ` chocolate sauce, tuile, ice cream, custard ` if this is the cooking you're going to give us now, I can only imagine what you're going to do inside the MasterChef kitchen. Whoo! Whoo! That was great. Again, technique. It's that cooking where we go, "OK, it's ideas," but then translated into flavour. Whoo! JIMMY: There's been a lot of aprons now. The pressure is fully on, and I'm gonna give it 1000% and make sure I get one too. Hello, Mr Teasell. Come on through. Let's do the hearing test. Sure. OK. Alright. (BEEP!) WOMAN: Hi, baba. It's your daughter. (LAUGHS) You're my best friend. Mmm. You know that. Yes. You told me recently how isolated a lack of hearing makes you feel. Mmm. And that's not fair. I just can't wait for you to be able to be a part of what's going on. It will bring us even closer than we already are. (SOFTLY) Yes. (BOTH LAUGH) Oh! It's a good thing. (SOBS) Yeah, it was amazing. Something as little as a free hearing check can make a big difference. 1 It smells amazing! Come on! (APPLAUSE) (CHEERING) GARY: What's your name? Nathaniel. Currently, I'm a paramedic student. The dish is apple pie moonshine pork belly. (CRUNCHING) That's a good sound, Gary. (APPLAUSE) WOMAN: Go, Liv. You can do it. LIV: Moment of truth. Whoo-hoo! MATT: Ooh. GEORGE: Wow. Is that not food that just makes you weak at the knees? (CHEERING, APPLAUSE) That's fabulous. That's the 16th apron we've given away, and I think that's the most aprons we've given away at this point in the competition ever. (APPLAUSE) Whoo! Keep going. Now, what's your name? Elena. Fish and chip day. Mmm. Good chips. Crunchy, delicious chips, yeah. Watching Gary smile kind of made my day, so on that basis, you've got an apron. Well done. (CHEERING) Who wants a poppadum? Help yourself here. (CHEERING) Yeah! Come over here. Come on. GARY: Yeah, grab your dish. GEORGE: Going to have a little party. We'll have a picnic, shall we? Ooh, they're nice and puffy, aren't they? I just want to know how she made them. They're amazing. With love in my hands. Love in your hands? Yeah. I cook with love. That's what makes them puff up. Yes. It is. It is. Anything you want to tell us while we're eating, you just crack on. MasterChef, it's been a dream. And when I was 13 years old, I wanted to become a chef. So, I told my dad, and he's like, "No. Chef profession is not for girls in India." I was like, "Then what should I do? I just love this thing. I don't like anything else." The thing is that I have to chase my dream, I have to live for myself, not the life given by my parents or the choices that they've made. I know they are my well-wishers, and they have chosen good things. Every parents want the best for their child. I'm going to take you away, because otherwise you're just going to talk for two days. I can tell that you do like a chat, don't you? I love chatting. Yeah. (APPLAUSE) Do you think she deserves an apron? Yes. You know what? (CHEERING) (LAUGHS) Thank you. I loved that. That was so delicious. Well done. (CHEERING) (CHANTING) Jimmy! Jimmy! Jimmy! Jimmy! Jimmy! That's a bit of encouragement. I mean, talk about inspirational. I want one of those. To have two aprons in the family, I think that would be perfect. Don't you worry about that. I want it so badly. You want this. Theresa's got an apron. And it would mean so much to me. I mean, this apron would be, you know, the beginning of an amazing journey for me. Everyone, give it up for Jim! (CHEERING) I'm making a walk in my Japanese garden. The components are tuna tataki. This is the main element, so just make it perfect. This particular dish has about nine elements. We have the granita, we have the ponzu. Beautiful. We have the caper flowers. They're actually just regular capers, but when you fry them, they open up like little flowers. Here are my flowers. Blossoming just like you. (LAUGHS) This one here, I'm just making a flat-leaf parsley oil. And that's going to be dotted around my dish. I'm just waiting for this to heat up because it's a very quick sear. Done. Oh, that looks nice, Jim. MAN: Come on, Jimmy! Perfect. I'm a bit of a perfectionist. I really love to make sure that things are in its place. Good, Jimmy! But it also says a lot about who you are. And to me, plating and also the way that we present says a lot about who we are, so I'm going to show who I am on that plate. (APPLAUSE) To go on this journey with my sister would mean the world to me. If Theresa and I get in, it's going to be the most incredible ride. Everything culminates to right now. Hello. Hello. How are you? Good. How are you? It's really you, George. (LAUGHS) It sure is. What's your name? Jimmy. You've got a granita there, haven't you? I do. OK, so you need to work quickly. OK. We're having a look. Ooh! Look at this. Jimmy, while you're plating up, tell us ` who are you? I'm someone who just loves food, and I can't believe that I'm actually here doing this for you three. So this is amazing. That's good. Who are you here with? My family. And actually, I'm here with my sister as well, who has also already gotten an apron. What? Serious? Oh wow. (LAUGHS) Theresa. Did the... ice cream. Fallen ice cream, yeah. Wow. Who's a better cook, you or your sister? (LAUGHS) I would have to say I'm the better cook. Ah! I love it. Just run us through this presentation. It looks beautiful. Really good. What have you got there? It's a tuna tataki, with crispy ginger on top. I've got a ponzu jelly. I've got goats' cheese cream. Wasabi and avocado cream as well. And what I want to do is play on the Japanese garden. And I've got fried crispy capers that look like flowers as you fry them up. It looks absolutely beautiful, Jimmy. It looks really really nice. Let's taste. How many times have you made this dish? I've made the dish at least 20 times. It's very different from the first time I made it. I've refined it and I've done it over and over again. So, I suppose the question is, if you're faced with a mystery box or an invention test, you know, the spontaneity that you need, the creativity that you need, are you going to be able to deliver? I believe I can. I've got a more telling question. What happens when you're in a pressure test with your sister? That's a very good one. I'm not gonna say anything. That's not Jim! You're not Jim. Theresa. Yes? Come with me. Mum, do you wanna come? Come on. GARY: Have a look over your shoulder. No! No, no, no. Stay there. Calm down. Matt, have you said yes yet? I haven't said nothing, George. Jimmy, this is absolutely bloody delicious. That is one of the best dishes I've tasted in top 50, ever. Wow! Yes from me. Yes from me. We don't always agree. We're gonna see you cook again. Not here, but in the MasterChef Kitchen. (LAUGHS) It's a big yes from me. Oh dear. Thank you. THERESA: Thank you. You know what? I wouldn't say thank you, cos I think you may have a very tough competitor in the 24 now, with your brother being there. He is a really good cook, and that is a very fine plate of food. I've asked your brother the same question ` who's a better cook, you or him? We both are different. Your brother is so not so diplomatic. Your brother said, "Me. I'm so much better." Just so you know. All right. Well, I'll have to prove him wrong. Look, I'm looking forward to a bit of sibling rivalry between the two of you. You're both really great cooks. Wow. Congratulations. Thanks very much. Thank you. Careful on the celebrations, though? Keep it under control. OK, thanks very much. Well done. THERESA: I'm so proud of you, Jim. As a final dish, that was such a cracker. Every element was just spot on. (APPLAUSE) (CHEERING) Jimmy! Jimmy! Jimmy! Jimmy! Jimmy! (CHEERING) How many aprons is that? 19 aprons? Gee, we've seen some amazing food. Yeah. Like, I don't think we've seen audition process like that, in terms of quality of food. From ridiculously complex to ridiculously simple, like panna cotta with strawberries or a water buffalo with beetroot. And of course, that popcorn ice cream, which was delicious. Absolutely. But you know what that means? We are down to only five aprons. It means the cook tomorrow is going to be intense. And we have a benchmark of how good the cook needs to be in order to get one of those aprons. Absolutely. So, gee, great food, a cracking season ahead. We get to eat it. What could be better? ANNOUNCER: Next time... There are 11 of you, but only five aprons left. ...they will fight like never before. I'm gonna cook my little heart out. This challenge is like a Mystery Box on steroids. Argh! I reckon you're under the pump. It's just crazy pressure. They'll draw on strength they never knew they had... You've got a basket, but this ain't no picnic. I'm feeling quite stressed, but I really like it. Time to put your dream on the line and your food on the plate. ...and put up food they never thought possible. That's a top job. You've cooked that perfectly. Just absolutely delicious. But which four will impress the judges enough... I don't have any hesitation. ...to take their place in the MasterChef Kitchen? Captions by Ericsson Access Services.