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Master Chef Australia is definitely the
best cooking competition in the world.

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We take raw talent and we transform them
to superstars of the kitchen.

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Our final two have learned to harness
their natural ability.

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Every skill learned, every risk taken,
every dish cooked

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has led them here.

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To the MasterChef 2026 Grand Finan.

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Petros walked away from his family
accounting business to follow a dream.

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But it took him a while to find his
feet.

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It's burnt and it's quite bitter.

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Because foodie just wasn't good.

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I don't know whether this is enough.

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Unfortunate. Just keep on going, yeah?

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But once he did, he was...

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When he made that tonka bean tart in
Sweet Week, we all knew he had something

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special. Petra.

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You don't know how good you are. I don't
think I've ever come across someone so

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naturally gifted with flavour. It took
me three years to perfect a dish, but it

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took you an hour, so well done.

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It just shows me that your palate is
completely on fire.

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His superpower is his deep understanding
of flavours. I'm calling it now. That's

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dish of the day.

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And incredible palate. You are
absolutely going to play in this

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competition if you continue to cook food
like that. He is a wizard.

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When Petro is at his best, he is
unstoppable.

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And he wants his name on that trophy.

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Vinny has a big heart and wears his
Italian heritage on his sleeve. I hope

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you can taste each individual part and
see the love. I can't believe we gave

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him an instant apron off the back of a
panini.

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And then we saw Vinny go from strength
to strength. You're really moving in the

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right direction. You're taking what's
true to you, which is your Italian

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heritage, and just flipping it on its
head.

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That's what excites me about you. We
realised that Vinny was the fourth to be

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reckoned with when he won an immunity
pin.

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But he's been up.

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Down, sideways.

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Not what I imagined it to be.

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We get where you were going, you just
didn't quite make it there.

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I feel like I let down myself.

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I don't know where this leaves you,
mate.

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But being in the most eliminations, if
he has learnt so much... You've just put

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your stamp on this competition.

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I feel like Vinnie's food has always
been a little rough around the edges,

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but it's always got soul, it's always
got flavour, it's always got a depth to

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it, which is why he could win this
thing.

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Hetro be vidded.

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What a grand finale matchup.

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Can you believe it? No. Let's do it.
Let's go.

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I could not be prouder to say, welcome
to the grand finale of MasterChef

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2026.

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Tonight, one of you will claim the
MasterChef title.

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Have your name carved into that trophy.

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And take home a whopping $250,000.

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That's crazy.

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Petro, from walking away from your job
to getting a white apron, how does it

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feel now to be standing here in front of
that trophy?

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It feels surreal. It really has felt
like a very transformative time.

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The moment I walked through...

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these MasterChef doors, I just realised
that this is where I'm meant to be and

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I've been in the wrong profession for a
long, long time now.

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Vinny, can you believe it?

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Not at all. No, not at all. You know, I
came in with that little dream of a

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humble little panini shop and now I
think it's grown a lot more since then.

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Everything that I've learnt has brought
me here and I feel like, you know, what

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a man to be sitting next to doing that
and we're just like such good mates.

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And representing the ethnic community.

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I'm so proud of you guys.

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I always feel all the feels in the
finals because it completely transports

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me to when I was once standing there but
with Julie.

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And it's been not only amazing to watch
you grow as cooks, but to watch your

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mateship, the way you've supported each
other through this.

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Sorry.

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And I also really want you to just take
a moment

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during the day to just soak it all in.
You are in a room full of people that

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adore you and want you to succeed today.

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It has been a privilege to see you both
grow to

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the people standing on the front of us.

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But you will not be standing there
without some very important people

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behind you.

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Please welcome your loved ones!

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Welcome!

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Hi everyone!

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I think this is the biggest family
gathering we've had guys.

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True to your three-kin Italian roots.

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So this is my nonno Vincenzo, who I'm
named after.

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This is my nonno Pina.

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This is my dad, Ange.

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This is my girlfriend, Bridge.

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My brother, Alexander.

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And this is my mum, Trish.

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Hi. I've got my godfather, Theo.

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My brother-in-law, Nick.

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My dad, Gus. My mum, Georgia. And my
sister, Sophia.

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Great name.

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Georgia.

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Can you believe this? Petro's standing
here in the grand finale of MasterChef.

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Yeah, I can't believe it.

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We've watched MasterChef from day one,
really.

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When they were young, he's always been
in the kitchen, always cooking, and,

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yeah, he's just determined.

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When he puts his mind to something,
he'll carry it through. Yeah, we've

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definitely seen that. We've definitely
seen that.

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Gus!

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When Petro stepped away from the family
business, and I want an honest answer

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here, how did that make you feel?

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I was happy for him.

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What's that on it?

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No, I'm very excited. You know, it's
been a dream for him. I've kept a desk

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there in case.

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If the desk has a hibachi on it, then
maybe we'll see.

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How proud are you of Vinnie? Oh, very.

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Extremely. I've got no words to even
say. I don't even know what to say.

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I knew he was going to get far, and I
knew that he had it in him.

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So, mate, I must have taught you a lot
of shit.

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No,

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no, have you tasted much of Vinnie's
cooking? Is he a good cook?

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I don't know.

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That's a standard response.

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Standard.

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I have nothing but the utmost
appreciation for my family.

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My dad, Andrew, he's a chef, and growing
up watching him as a kid has definitely

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inspired me to cook.

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He's been very supportive of me coming
on to MasterChef and just living out my

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dream.

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So I really want to make my dad so proud
today.

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Today, you will have to master two of
the most iconic MasterChef challenges

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there are.

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So, get ready, because round one is a

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mystery box!

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But this isn't just any old mystery box.

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This is a superstar mystery box.

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Inside are ingredients from the
superstars who have graced our kitchen

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this season.

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Let's have a look, shall we?

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Wow.

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Okay. So, we have flathead a la Josh
Nyland.

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Dry aged duck breast on the crown,
thanks to Chef Dobbers and Matt

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Sinclair. Some Jerusalem artichoke from
the Duchess of Sussex, Megan Markle.

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Who could forget the cavolo nero, thanks
to Jimmy and Jane Barnes.

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A Maggie beer staple, fresh sage.

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Brown onion from Chef Sanjeev Kapoor.

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Lemon from our fave, Jess Lemon.

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Marion Grasby's thick Sichuan
peppercorn.

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Ouré plum, a favourite of Robert Irwin.

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Chocolate, thanks to the choccy master,
Kirsten Tibble.

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And finally, some black garlic from Ms
Sarah Todd.

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What a box.

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Wow.

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Boys, it is time to lock in.

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Because you've got 75 minutes to create
a dish using one or more of these

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superstar ingredients.

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The pantry and the garden, they are
closed.

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And as always, you'll have access to
your underbench staples with a few extra

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eggs chucked in, courtesy of our friend
Andy Cook.

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Couldn't forget about him.

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Each of us will score your dish out of
ten.

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So in round one, there are a total of 40
points up for grabs.

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Come on, country, are you ready?

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Yeah!

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Your time starts now.

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All right, go, Pedro.

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Go. Come on.

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Absolutely crazy to be cooking here in
the grand finale.

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I cannot believe it.

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So in round one, I cooked you a
beautiful protein, but there's a lot on

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the line, and Vinny's such a good cook.

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So I need to make a strategic decision
to stand out and do something that

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Vinny's not going to do. To give myself
the best chance to win today.

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Hello, Petro. Hello, how are you?

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So, from the smell and from the
ingredients, I'm thinking you're making

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a dessert.

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Yes, I'm doing a tart.

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And I'm doing a fresh wine caramel with
proper creme diplomat. And I'm going to

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incorporate some lemon zest somewhere.

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Yep. I might try doing some fried
artichoke. Okay.

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crisps on top. I really like the flavour
combination.

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It's just how you control the balance of
all that. Good luck, Patrick.

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Thank you.

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I feel like making a dessert today plays
to my strength.

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And I'm able to incorporate a really
sophisticated flavour combination within

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that.

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The challenge will be getting the
balance right.

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But if I pull this off, it's going to
set me up really well for round two.

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Nice. Looks beautiful, Petro.

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All right.

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You all right, Petro?

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Yeah, mate, and you?

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Yeah.

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Petro is a very, very good cook.

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He's going to be really, really tough to
beat, and he's going to put up a big

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fight.

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So I'm choosing to cook with the duck
today because I want to do something

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that's a little bit more elevated.

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Dry-aged duck roasted on the crown. It's
a really, really great cut, and it's

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also a really chef-y way to present
duck.

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I feel like to get through this grand
finale and win this competition, I'm

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going to need to draw on absolutely
everything I've learned and make a

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really nice fine dining plate of food.

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Vinny! Hello, Vinny. Hello, hello.

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Talk to us. What are you making?

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00:14:11,070 --> 00:14:14,090
So I'm going to do some duck breast. I'm
going to roast it on the crown. So I've

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got that straight in, and then I'm going
to make a glaze with it.

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I want it to be like a kind of spicy and
sweet glaze. So it's going to have the

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Szechuan peppercorns and a little bit of
Davidson plums. So it's going to be a

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bit acidic.

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I'm going to use some crispy Jerusalem
artichoke skins as well because they're

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yum.

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And Jerusalem artichoke gratin.

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I'm going to have a sage oil, which is
also going to have a bit of colour and a

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bit more warmth.

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So you've gone, how am I going to take
this to another level? Because that's

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what you need to do to outdo Petra.
Yeah, and that's why I thought I'd do

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something with a little bit more
technique and a little bit more finesse.

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Show us what you've got, Vinnie. Thank
you.

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I want to show a little bit more
technique and a little bit more growth

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by not just using things like Jerusalem
artichokes as a puree and turning it

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into something a bit more chef-y like a
gratin.

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Using it in a way that is a bit
unexpected and can add a lot of texture

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to a dish.

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The grand finale is here.

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Only greatness is going to cut it.
You've got one hour to go.

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Here we go, MasterChef grand finale.
This is a momentous occasion.

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Vinny is taking on this grand finale
mindset. So he was drawn to the duck

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instantly. He's going to put this...

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Sweet, spicy glaze over the top with the
ure plum and just thinly slicing the

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Jerusalem artichokes. And he's making a,
what do you call it? Yeah, he's

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basically making a gratin. I feel like
with Vinny, he's grappling so hard to

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try and show technique and just don't
want to lose what he's good at. Yeah.

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Which is doing the simple things better
than anyone in this kitchen. Yeah, yeah.

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He's just gone to visit Petro. What's he
got?

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A tart.

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Have we got some Petro-esque?

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filling? Has he bumped it up a little
bit? Very much so. So he's doing a set

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one caramel, a chocolate cream, and he's
thinking of frying up some artichoke.

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Does that not sound like the best tart
you've actually put in your mouth? It

235
00:16:14,060 --> 00:16:18,460
does. It sounds so creative and really
unique to Petra.

236
00:16:22,700 --> 00:16:24,340
Oh, that's nice.

237
00:16:25,480 --> 00:16:26,660
That's what we want in here.

238
00:16:27,060 --> 00:16:28,320
As long as you're happy.

239
00:16:30,359 --> 00:16:31,360
Feeling pretty good.

240
00:16:31,700 --> 00:16:34,900
I'm just tasting my caramel and rolling
out my pastry.

241
00:16:36,200 --> 00:16:37,840
You've become such a deserter, guys.

242
00:16:38,220 --> 00:16:39,560
He's a real sweetie boy now.

243
00:16:41,140 --> 00:16:44,820
Vinny's going to be fighting really hard
today, so I have to make sure that I

244
00:16:44,820 --> 00:16:48,120
cook the best plate of food I've cooked
in this whole competition so far.

245
00:16:49,020 --> 00:16:54,180
Greeks versus Italians, it's always a
big rivalry, but look, the Greeks

246
00:16:54,180 --> 00:16:57,240
usually come out on top, so that's what
I'm going to be aiming for.

247
00:17:01,930 --> 00:17:03,190
That's it, Petro. Come on!

248
00:17:05,710 --> 00:17:06,869
I am in the zone.

249
00:17:08,290 --> 00:17:09,609
Tart shells are in the oven.

250
00:17:10,470 --> 00:17:12,810
I've got to finish my creme diplomat.

251
00:17:13,670 --> 00:17:18,050
I need to thinly slice my Jerusalem
artichokes and fry them.

252
00:17:20,530 --> 00:17:21,670
Ah, big bite.

253
00:17:23,190 --> 00:17:27,670
Szechuan caramel I'm really liking. It's
got a really nice floral note. There's

254
00:17:27,670 --> 00:17:28,750
plenty of kick.

255
00:17:29,610 --> 00:17:33,410
I'm only adding a little bit of Szechuan
pepper at a time because I want you to

256
00:17:33,410 --> 00:17:38,030
be able to taste the Szechuan but not
for it to completely numb the palate.

257
00:17:38,270 --> 00:17:40,310
It's all about that trophy!

258
00:17:40,690 --> 00:17:42,030
30 minutes to go!

259
00:17:44,110 --> 00:17:46,130
Oh my god.

260
00:17:46,750 --> 00:17:51,830
I can't believe time has gone so
quickly.

261
00:17:52,130 --> 00:17:56,050
Alright. So in the oven I've got my duck
breast that's roasting. I've got my

262
00:17:56,050 --> 00:17:57,550
Jerusalem artichoke.

263
00:17:57,880 --> 00:17:59,480
Gritan that's just cooking.

264
00:18:01,380 --> 00:18:04,800
I'm feeling good at this point. My dish
is coming along nicely.

265
00:18:05,100 --> 00:18:09,260
But today, there is no room for error.
And I really want to see that beautiful

266
00:18:09,260 --> 00:18:11,820
medium rare duck as a star of the show
here.

267
00:18:15,900 --> 00:18:16,900
How's the duck, Finn?

268
00:18:17,140 --> 00:18:18,440
I think it's time to take it out.

269
00:18:21,080 --> 00:18:22,300
Definitely feels cooked.

270
00:18:24,440 --> 00:18:25,740
Hopefully it's cooked perfectly.

271
00:18:32,400 --> 00:18:33,680
My heart just sinks.

272
00:18:35,040 --> 00:18:38,500
This duck is well overdone.

273
00:18:41,600 --> 00:18:42,740
Oh, my God.

274
00:18:47,040 --> 00:18:51,540
To make a mistake like this so soon into
the grand finale, I

275
00:18:51,540 --> 00:18:58,260
might have just lost my chance at

276
00:18:58,260 --> 00:18:59,260
winning Mastership.

277
00:19:17,610 --> 00:19:18,610
My heart just sinks.

278
00:19:19,450 --> 00:19:22,350
This duck is well overdone.

279
00:19:27,690 --> 00:19:28,250
I

280
00:19:28,250 --> 00:19:35,270
can

281
00:19:35,270 --> 00:19:42,230
just feel my dad watching over me and I
feel

282
00:19:42,230 --> 00:19:43,290
as though I'm letting him down.

283
00:19:49,160 --> 00:19:50,340
I don't know what else to do.

284
00:19:53,480 --> 00:19:54,480
You got this, mate.

285
00:19:54,640 --> 00:19:56,140
Come on, Vinny. Come on, Vincent.

286
00:19:56,360 --> 00:19:59,140
You got this, brother. Come on. You got
this, Vinny? Yes.

287
00:20:05,080 --> 00:20:06,100
Do something else.

288
00:20:10,120 --> 00:20:11,120
Do something else.

289
00:20:11,440 --> 00:20:12,800
Let me think what I can do.

290
00:20:14,880 --> 00:20:17,720
I remember there's that flathead in that
mystery box.

291
00:20:19,590 --> 00:20:22,990
After Josh and I came into the kitchen,
I went to the market, picked up 10

292
00:20:22,990 --> 00:20:25,930
flaties, and I just went to town
filleting them until it was musselman.

293
00:20:27,070 --> 00:20:31,410
So I need to put those skills to use and
use my instinct to pull out something

294
00:20:31,410 --> 00:20:32,410
amazing with the fish.

295
00:20:33,390 --> 00:20:34,390
Vinny, what's going on?

296
00:20:34,790 --> 00:20:38,790
So I've got my fish still here. I think
I'm going to do a quick butterfly on the

297
00:20:38,790 --> 00:20:42,530
flathead, cook it over the hibachi. I'll
just have to freshen up the flavours a

298
00:20:42,530 --> 00:20:43,049
little bit.

299
00:20:43,050 --> 00:20:47,490
You now forget about that duck, and you
focus on this fish. Thank you. You got

300
00:20:47,490 --> 00:20:49,330
it. You did it all the time. You got it.

301
00:20:49,610 --> 00:20:50,610
I'm going to have to try, aren't I?

302
00:20:51,310 --> 00:20:54,990
Now, I need to get this flathead
filleted, butterflied, deboned, and

303
00:20:54,990 --> 00:20:57,710
cooked on the hibachi as quickly and
perfectly as possible.

304
00:20:57,970 --> 00:20:58,970
Oh,

305
00:20:59,790 --> 00:21:00,790
my God. I'm going to cry.

306
00:21:01,390 --> 00:21:02,650
15 minutes to go!

307
00:21:05,970 --> 00:21:09,550
Where's my tweezers, bro? Come on, Vin.
15 minutes. Come on.

308
00:21:09,770 --> 00:21:10,850
Come on, Vinny!

309
00:21:13,310 --> 00:21:14,310
Oh, that's hot.

310
00:21:15,070 --> 00:21:16,070
Feeling pretty good.

311
00:21:16,310 --> 00:21:17,310
In a good spot.

312
00:21:17,850 --> 00:21:20,670
Caramel's done, tart shells are looking
good. I'm just incorporating my

313
00:21:20,670 --> 00:21:22,430
chocolate in my creme diplomat.

314
00:21:23,230 --> 00:21:24,330
It's looking good.

315
00:21:24,710 --> 00:21:26,670
I'm really happy with it. Beautiful.

316
00:21:27,930 --> 00:21:31,710
I've tasted all the elements separately
and everything tastes great.

317
00:21:32,190 --> 00:21:37,330
This caramel has a really floral aroma
of the szechuan with just a light

318
00:21:37,330 --> 00:21:39,070
numbing sensation at the end.

319
00:21:39,470 --> 00:21:43,490
My chocolate creme diplomat is really
creamy, luscious and have a beautiful

320
00:21:43,490 --> 00:21:44,490
chocolate flavor.

321
00:21:44,910 --> 00:21:48,150
And the lemon zest adds a beautiful
freshness throughout the tart.

322
00:21:49,270 --> 00:21:50,450
Everything's coming together.

323
00:21:50,870 --> 00:21:54,710
Yeah, I'm loving it. It is stressful,
but it is fun. You know, this is why

324
00:21:54,710 --> 00:21:57,030
we're here. What more could you ask for?

325
00:21:57,770 --> 00:21:58,770
How'd you go with the fish?

326
00:21:59,090 --> 00:22:00,090
It's okay.

327
00:22:01,010 --> 00:22:02,970
Looks great, Vinny. Yeah, love it,
Vinny.

328
00:22:06,210 --> 00:22:07,210
Let it go.

329
00:22:08,610 --> 00:22:13,250
Bring the flavour to the... Fish, I've
done a nice lemon salt on that.

330
00:22:13,690 --> 00:22:14,690
Vinny, you got it, mate.

331
00:22:14,850 --> 00:22:16,750
Well done, Vinny. Come on, Vin.

332
00:22:17,990 --> 00:22:22,170
I am moving so unbelievably fast to make
sure I get this dish done.

333
00:22:24,110 --> 00:22:28,490
But I still need to rethink all my other
elements to make it work because fish is

334
00:22:28,490 --> 00:22:29,670
much lighter than duck.

335
00:22:30,610 --> 00:22:34,170
The gratin is not going to go with the
fish. It's going to be way too rich. So

336
00:22:34,170 --> 00:22:35,550
I'm going to have to think of something
else.

337
00:22:36,210 --> 00:22:37,890
I'm going to call it fish.

338
00:22:38,170 --> 00:22:39,930
Lemon, get a bit of that from that.

339
00:22:40,940 --> 00:22:43,480
Give it sweetness from something. I need
sweetness.

340
00:22:47,800 --> 00:22:51,440
I decided to do a really light Jerusalem
artichoke puree, which will add

341
00:22:51,440 --> 00:22:55,020
sweetness as well as a little bit of
fatness to such a lean fish and bring my

342
00:22:55,020 --> 00:22:56,020
dish together as a whole.

343
00:22:57,620 --> 00:22:59,700
It's go time. That's it, brother. Yeah,
Petro.

344
00:22:59,980 --> 00:23:00,980
Petro.

345
00:23:01,540 --> 00:23:03,360
My fried artichokes are done.

346
00:23:03,560 --> 00:23:06,100
Now I just need to take my tart shells
out of the oven.

347
00:23:07,000 --> 00:23:08,000
Here we go.

348
00:23:12,050 --> 00:23:13,050
Nice head.

349
00:23:13,970 --> 00:23:15,330
Good colour on the tart shell.

350
00:23:19,890 --> 00:23:20,890
Should I do two?

351
00:23:22,450 --> 00:23:27,750
I made two tart shells, so I have one to
spare. But serving up one tart in the

352
00:23:27,750 --> 00:23:29,310
grand finale might not be enough.

353
00:23:29,770 --> 00:23:32,870
So two tarts are better than one. That's
what I reckon.

354
00:23:34,550 --> 00:23:35,910
Tart shells looking great.

355
00:23:36,270 --> 00:23:38,290
The other one's going to come out soon.

356
00:23:39,210 --> 00:23:41,150
And then we can start thinking about
lighting everything.

357
00:23:41,990 --> 00:23:43,190
He's way too relaxed.

358
00:23:43,790 --> 00:23:44,790
It's killing me.

359
00:23:47,850 --> 00:23:49,770
Five minutes to go!

360
00:23:55,290 --> 00:24:02,010
All my

361
00:24:02,010 --> 00:24:06,570
elements are now ready to go, and I just
need to start assembling.

362
00:24:07,310 --> 00:24:09,670
I lay some Szechuan caramel on the
bottom.

363
00:24:09,910 --> 00:24:12,530
Then I grate some lemon zest.

364
00:24:13,150 --> 00:24:14,350
It's going to be so yum.

365
00:24:14,870 --> 00:24:18,970
My chocolate creme diplomat. And finish
it off with some fried Jerusalem

366
00:24:18,970 --> 00:24:19,970
artichokes on top.

367
00:24:20,910 --> 00:24:25,430
So important to do well in the first
round and try to get ahead and have some

368
00:24:25,430 --> 00:24:26,770
confidence going into round two.

369
00:24:27,530 --> 00:24:28,610
Two minutes to go!

370
00:24:29,170 --> 00:24:30,170
Two minutes!

371
00:24:30,590 --> 00:24:31,590
Two minutes!

372
00:24:34,850 --> 00:24:35,990
I'm taking the head off.

373
00:24:37,580 --> 00:24:40,320
I've been working as fast as I can.
Smells so good.

374
00:24:40,580 --> 00:24:44,720
My fish is smelling amazing. You're
getting that really nice perfume from

375
00:24:44,720 --> 00:24:47,220
that lemon salt, but there is no time to
slow down.

376
00:24:50,240 --> 00:24:51,440
One minute to go!

377
00:24:54,820 --> 00:24:58,320
I've had to rebalance all these elements
to now work with fish.

378
00:24:59,050 --> 00:25:01,910
I've got my Jerusalem Artichoke puree
with a little bit of black garlic in

379
00:25:01,910 --> 00:25:04,010
there, some Jerusalem Artichoke-textured
chips.

380
00:25:04,270 --> 00:25:07,110
I've got my sage oil, and I just need
something, I think, just with a little

381
00:25:07,110 --> 00:25:10,330
bit of extra acid. So I might just do a
quick Caballonero salsa.

382
00:25:38,540 --> 00:25:39,540
Well done, Petro.

383
00:25:39,960 --> 00:25:41,500
Nice one. Well done.

384
00:25:43,460 --> 00:25:48,000
I'm looking at my dish and I realize
that the second tart shell is more

385
00:25:48,000 --> 00:25:49,480
cooked than the other one.

386
00:25:49,820 --> 00:25:51,160
They're a little bit inconsistent.

387
00:25:52,940 --> 00:25:56,240
Serving two tarts right now might not
have been the best decision.

388
00:26:08,560 --> 00:26:14,740
There's 40 points up for grabs, making
this the most important mystery box of

389
00:26:14,740 --> 00:26:15,740
the competition.

390
00:26:17,100 --> 00:26:18,860
We'd like to taste your dish.

391
00:26:20,240 --> 00:26:21,240
Finish!

392
00:26:22,460 --> 00:26:25,900
I feel so disappointed in myself for
overcooking my duck.

393
00:26:26,620 --> 00:26:33,520
Because of that, I was very rushed and
had to rely on instinct.

394
00:26:36,910 --> 00:26:37,930
It looks good.

395
00:26:38,330 --> 00:26:39,570
It smells good.

396
00:26:40,390 --> 00:26:45,610
But I was so flustered that I have no
idea whether or not I've pulled this

397
00:26:45,610 --> 00:26:46,610
off.

398
00:27:02,450 --> 00:27:04,390
Vinny? What have you made?

399
00:27:04,920 --> 00:27:10,920
I made a butterfly barbecue flathead, a
Jerusalem artichoke and caramelized

400
00:27:10,920 --> 00:27:16,140
onion puree, Cavalero narrow salsa, and
some sage oil.

401
00:27:16,640 --> 00:27:20,280
And there's also no duck there. And
there's no duck.

402
00:27:21,660 --> 00:27:25,060
Well, Vinny, the question is, did the
pivot pay off?

403
00:27:25,440 --> 00:27:26,440
Let's take it.

404
00:27:55,209 --> 00:28:01,510
Finish. This dish is

405
00:28:01,510 --> 00:28:05,630
better than what you set out to do at
the start of the cook.

406
00:28:07,890 --> 00:28:11,510
Mate, that is showing the cook you are.

407
00:28:11,750 --> 00:28:15,670
The fish prepared, butterflied and
cooked perfectly.

408
00:28:16,390 --> 00:28:21,350
The Caballero salsa is high in acidity.
And then that.

409
00:28:21,880 --> 00:28:28,200
Jerusalem artichoke puree is the full
anchor to the symphony that's going on

410
00:28:28,200 --> 00:28:31,300
here. You have come up with something
that is truly amazing.

411
00:28:31,960 --> 00:28:32,960
Well done.

412
00:28:33,100 --> 00:28:34,300
Thank you very much.

413
00:28:34,520 --> 00:28:38,780
The flathead is just so soulful and so
natural.

414
00:28:39,060 --> 00:28:44,660
The Jerusalem artichoke puree is velvety
and rich and decadent. It's got that

415
00:28:44,660 --> 00:28:46,520
lovely nuttiness, that sweetness.

416
00:28:47,400 --> 00:28:51,340
And you've balanced it probably better
than any other dish you've done in this

417
00:28:51,340 --> 00:28:53,720
kitchen with the acidity of your salsa.

418
00:28:54,220 --> 00:28:55,740
You've absolutely nailed it.

419
00:28:56,100 --> 00:28:59,520
Watching you fillet that fish was muscle
memory.

420
00:28:59,860 --> 00:29:02,260
And I was like, yes, son!

421
00:29:02,720 --> 00:29:08,540
It made me feel so proud because it's my
favorite of all your plates of food.

422
00:29:10,420 --> 00:29:12,760
Just the char on that fish was so
beautiful.

423
00:29:13,960 --> 00:29:17,960
It was such a beautiful thing to watch
you cook today. Thank you very much.

424
00:29:18,080 --> 00:29:19,540
Let's go down to the fish.

425
00:29:19,840 --> 00:29:21,980
So one single bone.

426
00:29:22,180 --> 00:29:23,560
So even more.

427
00:29:24,160 --> 00:29:28,560
The fish, look at that. It's lovely and
just perfectly white. That means

428
00:29:28,560 --> 00:29:29,560
perfection.

429
00:29:30,220 --> 00:29:32,720
And this touch of lemon salt.

430
00:29:34,320 --> 00:29:36,480
It is unbelievable.

431
00:29:37,760 --> 00:29:38,760
Honestly.

432
00:29:58,540 --> 00:29:59,540
You're up next.

433
00:30:00,020 --> 00:30:01,020
Petro.

434
00:30:16,760 --> 00:30:17,760
Petro, what have you made?

435
00:30:20,170 --> 00:30:24,170
I made a fish wine caramel and chocolate
tart.

436
00:30:28,130 --> 00:30:29,130
We're going to take.

437
00:30:58,970 --> 00:31:05,270
Petro. This Szechuan caramel, you're
left with this tangy,

438
00:31:05,390 --> 00:31:08,170
hot sensation in your mouth.

439
00:31:11,190 --> 00:31:13,330
And clearly what you've done is
fantastic.

440
00:31:15,950 --> 00:31:19,470
And then it's all with that
diplomat-style chocolate.

441
00:31:19,830 --> 00:31:21,150
Your pastry paste.

442
00:31:21,370 --> 00:31:24,410
It is very well baked. So well done on
that.

443
00:31:24,960 --> 00:31:26,300
Thank you so much and well done.

444
00:31:26,520 --> 00:31:27,520
Thank you, Chef.

445
00:31:27,660 --> 00:31:29,280
Now I can finish to enjoy it.

446
00:31:31,080 --> 00:31:36,060
Just in the decisions that you made in
terms of what ingredients you chose to

447
00:31:36,060 --> 00:31:38,080
use shows how far you've come.

448
00:31:38,440 --> 00:31:40,440
Your pastry shell is textbook.

449
00:31:41,580 --> 00:31:44,080
It's caramelized so beautifully. It's
crisp.

450
00:31:44,360 --> 00:31:47,980
I love the Sichuan caramel and I love
how far you took it.

451
00:31:48,300 --> 00:31:51,760
And I love the Jerusalem artichoke. I
wish you'd dumped all of them on there.

452
00:31:52,060 --> 00:31:56,680
I wanted more because I think crispiness
of those would have added another

453
00:31:56,680 --> 00:31:59,020
element to sort of bring everything
together.

454
00:31:59,300 --> 00:32:01,300
I think you've done really beautifully,
Petro.

455
00:32:01,560 --> 00:32:02,560
Thank you.

456
00:32:03,240 --> 00:32:06,920
Petro, that Sichuan caramel is
heartbreakingly delicious.

457
00:32:07,240 --> 00:32:11,480
It just has this little ringing of
fruitiness and citrusy notes.

458
00:32:12,020 --> 00:32:18,500
But I'm just looking at Poe's and my
fellow judges,

459
00:32:18,580 --> 00:32:21,080
and I think I might have had...

460
00:32:21,370 --> 00:32:23,310
the edge that was the most cooked.

461
00:32:24,110 --> 00:32:28,470
And so I got notes of bitterness from my
pastry.

462
00:32:29,230 --> 00:32:31,130
The balance was a little bit off.

463
00:32:32,190 --> 00:32:39,130
I think the Szechuan caramel, when

464
00:32:39,130 --> 00:32:43,650
I dug down and tasted it by itself, my
golly gosh.

465
00:32:44,050 --> 00:32:49,670
But combining the Szechuan caramel with
the chocolate, but also the pastry.

466
00:32:50,270 --> 00:32:54,990
because it has a real deep, rich
flavour, you lose out that Szechuan

467
00:32:54,990 --> 00:32:55,990
pepper.

468
00:32:57,450 --> 00:32:59,730
Thanks, Petro. We'll score you just now,
mate. Thanks, Pete.

469
00:33:20,680 --> 00:33:23,740
What a cracking kickoff to the finale.

470
00:33:24,800 --> 00:33:25,880
Let's get into it, gentlemen.

471
00:33:29,160 --> 00:33:35,860
Vinny, that flathead, it was perfectly
butchered and expertly cooked.

472
00:33:36,220 --> 00:33:40,700
I've got you a 9 out of 10.

473
00:33:45,320 --> 00:33:50,200
Vinnie, that was the classiest pivot
ever, and your flavors made Auntie Poe

474
00:33:50,200 --> 00:33:51,199
big time proud.

475
00:33:51,200 --> 00:33:53,620
I gave you a 9 out of 10.

476
00:33:55,460 --> 00:34:00,620
I scored you a

477
00:34:00,620 --> 00:34:03,500
9 out of 10.

478
00:34:05,780 --> 00:34:06,380
I

479
00:34:06,380 --> 00:34:13,020
scored

480
00:34:13,020 --> 00:34:15,150
you... Ten out of ten!

481
00:34:20,330 --> 00:34:23,389
Thank you.

482
00:34:25,030 --> 00:34:31,090
So, Vinnie, for round one, you have a
total score

483
00:34:31,090 --> 00:34:33,030
of 37!

484
00:34:47,029 --> 00:34:53,449
Petro, my tart was simply fantastic!

485
00:34:54,389 --> 00:34:56,150
I scored you a 10!

486
00:35:04,030 --> 00:35:07,490
Petro, I thought your flavours were
thoughtful and considered.

487
00:35:08,730 --> 00:35:11,710
I gave you an 8 out of 10.

488
00:35:12,470 --> 00:35:13,470
Thanks, Petro.

489
00:35:15,340 --> 00:35:18,080
I scored you a seven out of ten.

490
00:35:19,900 --> 00:35:26,580
It hurts me to say this,

491
00:35:26,720 --> 00:35:29,460
but only one of those tarts should have
been on the plate.

492
00:35:32,000 --> 00:35:35,260
I had to score you seven out of ten.

493
00:35:40,360 --> 00:35:41,900
So, Petro, for round one.

494
00:35:42,330 --> 00:35:46,130
You have a total score of 32 points.
Well done.

495
00:35:48,370 --> 00:35:51,610
I'm really disappointed after my round
one book.

496
00:35:53,290 --> 00:35:59,270
Being five points behind Vinny has made
my chances of winning even harder.

497
00:35:59,990 --> 00:36:05,650
But I'm going to fight as hard as I can
in round two and take out that title.

498
00:36:24,170 --> 00:36:27,370
In round one, you took on the superstar
mystery box.

499
00:36:28,190 --> 00:36:32,630
In round two, you'll need to conquer the
toughest challenge of all.

500
00:36:34,530 --> 00:36:35,530
The pressure.

501
00:36:38,530 --> 00:36:43,610
The person who set today's pressure test
is an internationally acclaimed pastry

502
00:36:43,610 --> 00:36:44,610
chef.

503
00:36:46,930 --> 00:36:50,470
She learned her craft in world-class
hotels across Singapore.

504
00:36:51,790 --> 00:36:57,450
Before becoming executive chef at the
Langham and Pan Pacific Hotels London,

505
00:36:57,670 --> 00:37:03,470
she has won over 25 international
awards.

506
00:37:04,950 --> 00:37:10,030
And she baked for Queen Elizabeth's 90th
birthday celebration.

507
00:37:10,950 --> 00:37:11,950
Please welcome,

508
00:37:13,870 --> 00:37:20,590
all the way from London, and titan of
the pastry world, Cherish Bindan!

509
00:37:31,690 --> 00:37:32,690
Oh, my God.

510
00:37:33,210 --> 00:37:35,550
Cherish is, like, coming in hot.

511
00:37:36,410 --> 00:37:40,070
She is just, like, queen of technique,
queen of precision.

512
00:37:41,610 --> 00:37:45,090
I knew that it was going to be big for
the grand finale, but, like, this is,

513
00:37:45,110 --> 00:37:46,430
like, off the rails now.

514
00:37:55,250 --> 00:37:58,510
Cherish, welcome to the MasterChef
kitchen. It's so good to have you.

515
00:37:58,730 --> 00:38:00,290
Oh, thank you for having me here.

516
00:38:00,760 --> 00:38:03,320
You've had an incredible career.

517
00:38:03,780 --> 00:38:05,960
What is it that you love about what you
do?

518
00:38:06,480 --> 00:38:11,480
Well, I have to say, every moment, I
only think about pastry.

519
00:38:12,640 --> 00:38:15,480
Good is not good enough for me anymore.

520
00:38:15,800 --> 00:38:20,000
A goal is not good enough for me
anymore. I want to reach for the star.

521
00:38:20,360 --> 00:38:22,320
Small but formidable, guys.

522
00:38:23,400 --> 00:38:24,400
Watch out.

523
00:38:25,280 --> 00:38:27,560
Just how difficult is this dish going to
be?

524
00:38:28,090 --> 00:38:34,730
This is one of the most difficult
challenges I have created, especially

525
00:38:34,730 --> 00:38:39,450
for both of you. This is the grand
finale, and Cherish definitely looks

526
00:38:39,450 --> 00:38:40,450
like she means business.

527
00:38:40,590 --> 00:38:45,310
She's not pulling any punches here, and
I am already scared.

528
00:38:45,530 --> 00:38:46,710
So what kind of judge are you?

529
00:38:47,410 --> 00:38:48,410
Tough.

530
00:38:50,650 --> 00:38:53,210
I'm very fair, but I am brutal.

531
00:38:55,150 --> 00:38:58,130
I will dissect every single layer.

532
00:38:58,430 --> 00:39:03,010
I will test every component that you put
in front of me.

533
00:39:06,390 --> 00:39:10,910
Vinny, Petro, are you ready to find out
what you'll be making?

534
00:39:11,230 --> 00:39:12,810
Yep. Yep.

535
00:39:19,870 --> 00:39:22,770
Today, you will be making my...

536
00:39:42,190 --> 00:39:43,870
Chinese afternoon tea.

537
00:40:11,340 --> 00:40:14,000
This is probably my worst nightmare come
true.

538
00:40:15,920 --> 00:40:17,520
Desserts aren't my strong suit.

539
00:40:18,100 --> 00:40:23,520
And they are the most delicate little
cakes I've ever seen in my entire life.

540
00:40:24,780 --> 00:40:25,780
Chef,

541
00:40:29,520 --> 00:40:34,720
please come closer to take a closer
look. And I promise, I won't buy.

542
00:40:38,500 --> 00:40:39,500
Well.

543
00:40:40,170 --> 00:40:46,930
As inspired by my grandpapa, every
Chinese New Year, we would visit him and

544
00:40:46,930 --> 00:40:50,490
greet him with a pair of mandarin
oranges.

545
00:40:51,110 --> 00:40:54,550
And this is the culture of respect.

546
00:40:54,890 --> 00:41:01,790
And in return, he would make us a kung
fu cha ceremony where each

547
00:41:01,790 --> 00:41:04,270
of us would get a cup of tea.

548
00:41:06,770 --> 00:41:13,340
And after the ceremony, There will be
big bang with firecracker

549
00:41:13,340 --> 00:41:15,820
to welcome the Chinese New Year.

550
00:41:16,300 --> 00:41:17,400
That's really cool.

551
00:41:17,620 --> 00:41:19,840
First, mandarin orange.

552
00:41:26,800 --> 00:41:27,800
Whoa.

553
00:41:28,580 --> 00:41:31,000
Wow. Oh, my God.

554
00:41:31,580 --> 00:41:38,340
On the bottom, you have a tiger sponge
followed by orange marmalade.

555
00:41:39,780 --> 00:41:41,780
Chocolate orange mousse.

556
00:41:42,540 --> 00:41:47,920
The mousse has to be smooth. It needs to
be creamy. It needs to be just melting

557
00:41:47,920 --> 00:41:48,980
on my palate.

558
00:41:49,640 --> 00:41:53,060
And encased by a chocolate tip. Oh, my
God.

559
00:41:53,880 --> 00:41:54,880
It's just delicious.

560
00:41:55,400 --> 00:41:56,780
It is beautiful.

561
00:41:59,000 --> 00:42:00,260
The firecracker.

562
00:42:03,360 --> 00:42:05,340
Oh, my God. Look at that.

563
00:42:06,110 --> 00:42:10,570
In this collection, on the top is your
mango compote.

564
00:42:11,030 --> 00:42:14,570
Coconut dacquoise is inserted into the
pandan.

565
00:42:15,370 --> 00:42:19,130
Pandan, is that another mousse? Yes,
it's a mousse that you have to make a

566
00:42:19,130 --> 00:42:20,310
meringue and fold them in.

567
00:42:20,650 --> 00:42:21,670
There's a lot going on.

568
00:42:23,110 --> 00:42:26,750
Okay, the last is the black sesame
teapot.

569
00:42:27,110 --> 00:42:31,930
It is very sexy when you eat it. You
will remember me for life when you eat

570
00:42:31,930 --> 00:42:33,050
this. Yeah.

571
00:42:39,700 --> 00:42:42,720
Oh, my God. Wow. Look at that.

572
00:42:44,580 --> 00:42:51,220
In the center, you have a very floral,
very sexy yuzu curd enclosed

573
00:42:51,220 --> 00:42:53,720
with the black sesame cheesecake.

574
00:42:54,080 --> 00:42:59,480
It should be creamy. It should be rich.
It should just melt on your palate.

575
00:43:00,560 --> 00:43:03,220
This cheesecake teapot is delicious.

576
00:43:03,720 --> 00:43:09,640
There is so much going into these
desserts. We've got biscuits, sponge

577
00:43:09,640 --> 00:43:13,120
cakes, dacquoise, compote, curds.

578
00:43:13,460 --> 00:43:16,760
This is going to be the hardest thing I
have ever done.

579
00:43:18,820 --> 00:43:20,260
It's a beautiful flow.

580
00:43:21,540 --> 00:43:25,360
Petro is a really fierce competitor, and
when it comes to desserts, he's just

581
00:43:25,360 --> 00:43:26,360
better than me.

582
00:43:26,640 --> 00:43:30,240
Even though I've got that five-point
lead, I can't get comfy right now. I

583
00:43:30,240 --> 00:43:32,340
need to double down and work twice as
hard.

584
00:43:33,660 --> 00:43:34,660
Right, gang.

585
00:43:34,960 --> 00:43:39,180
You will have five hours

586
00:43:39,180 --> 00:43:45,680
to complete Cherry Spindon Chinese
afternoon tea.

587
00:43:47,220 --> 00:43:53,840
You're making three firecrackers, three
sesame teapots, and three

588
00:43:53,840 --> 00:43:55,120
mandarin oranges.

589
00:43:59,310 --> 00:44:04,570
Each of us will call your dish out of
10, which means in round two, there's a

590
00:44:04,570 --> 00:44:07,390
total of 50 points up for grabs.

591
00:44:08,510 --> 00:44:12,830
These will be added to your scores from
round one to determine the winner.

592
00:44:15,310 --> 00:44:16,950
Cherish, would you like to do the
honours?

593
00:44:17,730 --> 00:44:21,110
This collection is really close to my
heart.

594
00:44:21,370 --> 00:44:23,550
Please do not disappoint me.

595
00:44:23,770 --> 00:44:27,270
There is no room for mistake today.

596
00:44:29,730 --> 00:44:32,050
Chef, your time starts now!

597
00:44:38,370 --> 00:44:43,790
Strategy is to stay calm, fast and
clean.

598
00:44:44,010 --> 00:44:48,050
Do my best fighting when I'm up against
it. I love the pressure. I love coming

599
00:44:48,050 --> 00:44:50,190
from behind. And that's what I'm going
to try and do today.

600
00:44:50,790 --> 00:44:51,790
That's it, Pedro.

601
00:44:51,850 --> 00:44:52,930
Get everything you need.

602
00:44:53,330 --> 00:44:56,630
This morning my cook wasn't good, so
I've really got to come back strong now.

603
00:44:56,930 --> 00:44:58,430
Now pump it, bro. Come on.

604
00:45:00,040 --> 00:45:04,560
I'm looking at this recipe and I cannot
believe the amount of steps that are in

605
00:45:04,560 --> 00:45:06,800
this thing. It's over 150 steps.

606
00:45:08,460 --> 00:45:09,500
There's a lot to get through.

607
00:45:10,820 --> 00:45:12,000
Passion fruit, mandarin.

608
00:45:13,800 --> 00:45:17,560
The first thing I need to do today is do
the marmalade for the mandarin.

609
00:45:18,800 --> 00:45:19,800
Mandarin.

610
00:45:20,000 --> 00:45:25,600
The mandarin marmalade was very
refreshing, zingy, and that's going to

611
00:45:25,600 --> 00:45:27,320
go in the middle of the mandarin.

612
00:45:27,930 --> 00:45:30,670
Remove from heat, pour into a medium
bowl.

613
00:45:31,190 --> 00:45:34,930
I think I've got the one up on Vinny in
terms of dessert.

614
00:45:35,550 --> 00:45:36,550
Purees, memoirs.

615
00:45:37,130 --> 00:45:40,150
And it's given me a bit of confidence
for today.

616
00:45:41,030 --> 00:45:42,030
Petro, you got this.

617
00:45:42,130 --> 00:45:43,130
That's it, Petro. Come on.

618
00:45:43,710 --> 00:45:44,710
Go,

619
00:45:46,970 --> 00:45:47,970
Vinny.

620
00:45:48,030 --> 00:45:51,730
This is a very big task, I must say.
Everything up there was perfect,

621
00:45:51,850 --> 00:45:55,330
delicate, and really, really intricate,
all down to, like, the millimetre.

622
00:45:55,610 --> 00:45:58,410
A lot of my cooking is much more rustic
and much more rough around the edges.

623
00:45:58,610 --> 00:46:03,710
So if I can do something that resembles
that, I'll be pretty happy with myself.

624
00:46:04,110 --> 00:46:05,110
That looks really good, Chen.

625
00:46:05,910 --> 00:46:07,050
120 grams.

626
00:46:07,810 --> 00:46:12,430
So my strategy today is to work really
hard, be super organised and get all my

627
00:46:12,430 --> 00:46:13,328
mise en place done.

628
00:46:13,330 --> 00:46:16,910
Measuring out and preparing all my
ingredients before I start moving on to

629
00:46:16,910 --> 00:46:17,910
the method of this recipe.

630
00:46:19,110 --> 00:46:20,550
Very precise, Vinny.

631
00:46:22,190 --> 00:46:23,450
I'm working really smart.

632
00:46:24,160 --> 00:46:28,140
I'm really happy with my mandarin
marmalade. Just really bright and tangy

633
00:46:28,140 --> 00:46:29,140
with a little bit of bitterness.

634
00:46:30,440 --> 00:46:33,420
I get it straight into the molds and
into the freezer to set.

635
00:46:34,680 --> 00:46:35,680
Doing good, Vinny.

636
00:46:36,180 --> 00:46:39,640
It's time for me to get on to my tiger
sponge, which is going to be the base of

637
00:46:39,640 --> 00:46:40,640
my mandarins.

638
00:46:41,700 --> 00:46:46,840
Remembering Cherish the Sponge, it was
so light, so airy, and it just kind of

639
00:46:46,840 --> 00:46:47,718
melted away.

640
00:46:47,720 --> 00:46:48,720
Vinny! Hello.

641
00:46:49,180 --> 00:46:52,660
So you're on to the tightest one? I sure
am. You're going to have to call on all

642
00:46:52,660 --> 00:46:56,060
your nurse training, right? Yes, I think
that's what I was going to call on.

643
00:46:56,480 --> 00:46:58,920
I'm just imagining right now that this
is an emergency.

644
00:46:59,160 --> 00:47:00,158
It is an emergency.

645
00:47:00,160 --> 00:47:00,819
Well, it is.

646
00:47:00,820 --> 00:47:05,920
This will be a five-hour emergency, so
you need all of that energy, all of that

647
00:47:05,920 --> 00:47:10,240
decisiveness, all of that precision, but
you need the stamina too. We know you've

648
00:47:10,240 --> 00:47:13,380
got a five-point lead, but it will only
take a couple of flip-ups for that to

649
00:47:13,380 --> 00:47:14,380
disappear.

650
00:47:14,980 --> 00:47:17,620
This win is mine for the taking.

651
00:47:19,160 --> 00:47:20,160
Yes, Vinny.

652
00:47:20,280 --> 00:47:25,080
Good job, Vinny. I just need to make
sure I don't make silly little mistakes.

653
00:47:25,360 --> 00:47:26,560
Seven minutes at 180.

654
00:47:26,800 --> 00:47:28,040
Seven minutes.

655
00:47:29,660 --> 00:47:35,020
The only thing that stands between you
and that trophy is the next four and a

656
00:47:35,020 --> 00:47:36,240
half hours. Let's go.

657
00:47:45,290 --> 00:47:49,010
I am in the zone. Now it's time to pick
up another gear. My target sponge is

658
00:47:49,010 --> 00:47:52,710
done. Nice, Petra. Come on. Now it's
time for me to move on to my coconut

659
00:47:52,710 --> 00:47:55,570
dacquoise that's going to go in the
middle of the firecracker.

660
00:47:57,190 --> 00:48:02,190
I need to whip the egg whites and slowly
add the sugar so it becomes nice and

661
00:48:02,190 --> 00:48:03,870
glossy. Yeah, this is important.

662
00:48:04,290 --> 00:48:08,850
And then I'll be mixing all my dry
elements and coconut into that to make

663
00:48:08,850 --> 00:48:10,030
my dacquoise batter.

664
00:48:10,410 --> 00:48:11,368
Looks great.

665
00:48:11,370 --> 00:48:12,370
Let's go, man. Let's go.

666
00:48:13,390 --> 00:48:14,390
Go, Vin.

667
00:48:15,320 --> 00:48:16,740
Glossy, semi-firm peaks.

668
00:48:17,100 --> 00:48:19,540
I'm working on my dacquoise of my
firecracker.

669
00:48:20,180 --> 00:48:24,240
I combine my dry ingredients with my
meringue and I get it straight into my

670
00:48:24,240 --> 00:48:25,820
cake tin, ready to go in the oven.

671
00:48:27,620 --> 00:48:29,300
This looks less chunky on.

672
00:48:31,580 --> 00:48:33,540
And this looks, like, very chunky.

673
00:48:33,940 --> 00:48:34,940
Yeah.

674
00:48:35,420 --> 00:48:36,420
I know.

675
00:48:36,800 --> 00:48:38,140
What's that in that bowl, Vinny?

676
00:48:38,720 --> 00:48:40,380
The, uh, dacquoise.

677
00:48:41,060 --> 00:48:42,320
No, the other bowl.

678
00:48:42,560 --> 00:48:43,279
Which one?

679
00:48:43,280 --> 00:48:44,280
That one there.

680
00:48:45,000 --> 00:48:46,000
The coconut.

681
00:48:49,380 --> 00:48:51,280
What if it was worth going there and you
forgot?

682
00:48:51,700 --> 00:48:52,700
Oh, God.

683
00:48:55,480 --> 00:48:56,480
Oh, V.

684
00:48:56,520 --> 00:48:57,520
Oh.

685
00:49:03,020 --> 00:49:03,500
What

686
00:49:03,500 --> 00:49:11,800
if

687
00:49:11,800 --> 00:49:13,040
it was worth going there and you forgot?

688
00:49:13,280 --> 00:49:14,280
Oh, God.

689
00:49:15,210 --> 00:49:16,210
Oh, Vinnie.

690
00:49:16,470 --> 00:49:17,970
Oh, yeah, you've got to fold that
through, don't you?

691
00:49:19,310 --> 00:49:20,310
Right.

692
00:49:21,130 --> 00:49:22,430
This does not feel good.

693
00:49:22,870 --> 00:49:25,790
I'm already feeling so nervous about
making these desserts.

694
00:49:26,630 --> 00:49:27,509
Almost forgot.

695
00:49:27,510 --> 00:49:28,488
Sorry, chef.

696
00:49:28,490 --> 00:49:32,830
To make a mistake like this so soon in
this press test is not what I want.

697
00:49:33,270 --> 00:49:34,410
Gentle now, Vin. Come on.

698
00:49:36,030 --> 00:49:39,270
If I wanted to hold on to that
five-point lead, Cherish wants

699
00:49:39,270 --> 00:49:42,170
perfection here, and at this point, I
need to give it to her.

700
00:49:53,480 --> 00:49:55,420
My coconut dacquoise is in the oven.

701
00:49:55,940 --> 00:49:59,120
And my yuzu curd's done. I'm in the
blast freezer to chill.

702
00:49:59,720 --> 00:50:00,720
All right, let's go.

703
00:50:01,220 --> 00:50:05,580
Now it's time to move on to my mandarin
mousse, which goes in the centre of the

704
00:50:05,580 --> 00:50:07,420
mandarin. All right. Keep going.

705
00:50:07,740 --> 00:50:11,800
There's so much to do. I just need to
pick up the pace wherever I can.

706
00:50:12,340 --> 00:50:13,340
Keep going, Seth.

707
00:50:13,660 --> 00:50:17,660
Cherish's mandarin mousse was super
creamy and silky with no chunks.

708
00:50:18,200 --> 00:50:20,640
It's such a crucial element to get
right.

709
00:50:21,360 --> 00:50:24,860
I'm whipping the cream and I'm trying to
work as quickly as I can.

710
00:50:31,600 --> 00:50:34,580
I've over whipped it.

711
00:50:36,660 --> 00:50:42,900
It seems like there's a really fine line
of it being the right consistency and

712
00:50:42,900 --> 00:50:43,698
over whipped.

713
00:50:43,700 --> 00:50:45,020
So I'm going to have to redo this.

714
00:50:53,990 --> 00:50:54,990
Oh.

715
00:50:55,530 --> 00:50:58,510
Oh my god. I've overwhipped it again.

716
00:50:58,910 --> 00:51:00,410
Crane, he's killing me.

717
00:51:01,030 --> 00:51:02,990
There's really no room for mistakes.

718
00:51:03,630 --> 00:51:05,470
Vinny's ahead by five points.

719
00:51:07,370 --> 00:51:11,950
We've got this, Petra. I just need to
move on, so I fold it through the

720
00:51:11,950 --> 00:51:12,950
mandarin moon.

721
00:51:26,730 --> 00:51:27,730
Is that looking okay for you?

722
00:51:31,150 --> 00:51:32,230
Don't worry. Keep going.

723
00:51:32,710 --> 00:51:33,710
Come on.

724
00:51:34,250 --> 00:51:35,590
Get it in those moulds.

725
00:51:36,050 --> 00:51:38,490
I just hope the texture is okay once
it's set.

726
00:51:42,330 --> 00:51:43,630
Well done, Minnie. Good stuff.

727
00:51:43,870 --> 00:51:48,010
My coconut duck was in the oven. I need
to make sure I don't let mistakes like

728
00:51:48,010 --> 00:51:49,010
this happen again.

729
00:51:49,090 --> 00:51:49,729
Go, Minnie.

730
00:51:49,730 --> 00:51:51,610
Go take your foot off the gas. Yep.

731
00:51:52,300 --> 00:51:54,540
I've just finished my yuzu curd for my
teapot.

732
00:51:55,020 --> 00:51:57,160
I'm working on my mandarin mousse.

733
00:51:59,920 --> 00:52:00,920
How is it?

734
00:52:03,920 --> 00:52:08,720
It's good, except the mandarin mousse
that I had was really smooth, and this

735
00:52:08,720 --> 00:52:09,720
one's got the chunk.

736
00:52:11,000 --> 00:52:12,420
I've done a step wrong here.

737
00:52:13,360 --> 00:52:14,360
What are you thinking?

738
00:52:15,120 --> 00:52:18,260
I need to use a little bit of my
intuition here. Maybe I might give it a

739
00:52:18,260 --> 00:52:18,959
blend up.

740
00:52:18,960 --> 00:52:20,900
Yeah, you want it smooth, hey?

741
00:52:22,480 --> 00:52:26,400
So I decide to blend my mousse until
it's really nice and silky smooth.

742
00:52:27,720 --> 00:52:29,940
It's better. It's really nice and smooth
and melty.

743
00:52:31,160 --> 00:52:32,980
Good. That's what you want.

744
00:52:37,580 --> 00:52:40,280
I am absolutely sweating bullets right
now.

745
00:52:46,960 --> 00:52:49,200
She really just puts the fear of God in
me.

746
00:52:53,680 --> 00:52:54,680
Trust me.

747
00:52:59,360 --> 00:53:04,340
So in my pipe smooth, I pressed my
mandarin marmalade spear and put a

748
00:53:04,340 --> 00:53:08,460
perfectly cut piece of my tiger sponge
on top before covering it.

749
00:53:10,000 --> 00:53:10,839
Come on.

750
00:53:10,840 --> 00:53:15,900
I'm still nervous about the texture, but
I need to put my head down and keep

751
00:53:15,900 --> 00:53:17,220
moving. All right.

752
00:53:17,580 --> 00:53:18,760
Now I'm moving on to the cheesecake.

753
00:53:19,860 --> 00:53:20,860
Keep your head in that.

754
00:53:21,080 --> 00:53:22,620
Go, Petro. Come on, brother.

755
00:53:23,200 --> 00:53:28,160
I have just done my mandarin mousse. I'm
going to get on to my cheesecake.

756
00:53:28,800 --> 00:53:32,180
I remember the cheesecake for the
teapot. It has to be really smooth and

757
00:53:32,180 --> 00:53:34,920
silky, but you do get a good hit of that
black sesame.

758
00:53:35,160 --> 00:53:38,000
So I'm going to try to find the right
balance here.

759
00:53:40,700 --> 00:53:43,240
Perfect. Come on, Petro! Come on, Petro!

760
00:53:44,680 --> 00:53:48,240
I'm really happy with my cheesecake. It
tastes exactly like cherry juice.

761
00:53:49,860 --> 00:53:53,940
Now I need to put my yuzu spheres into
the middle and then put them into the

762
00:53:53,940 --> 00:53:55,340
oven. Nice, Petro.

763
00:53:56,760 --> 00:53:58,460
Nice, Vinny. Come on, Vinny.

764
00:53:58,760 --> 00:54:00,660
You got this, Amore. Keep it up.

765
00:54:01,640 --> 00:54:02,640
Guys,

766
00:54:05,320 --> 00:54:06,920
this is a kitchen marathon.

767
00:54:07,660 --> 00:54:13,020
There's still a lot to do and you've got
three hours to go. Come on.

768
00:54:28,460 --> 00:54:29,460
All right.

769
00:54:31,000 --> 00:54:35,020
I've finished my mango and calamansi
compote for my firecracker. Keep it up,

770
00:54:35,040 --> 00:54:36,300
Vinny. Really good pay.

771
00:54:37,440 --> 00:54:40,540
The next thing I need to do is cut my
dacquoise to the centre of that

772
00:54:40,540 --> 00:54:43,100
firecracker. For the dacquoise, cut a
rectangle.

773
00:54:43,300 --> 00:54:44,620
Vinny's height should be approximately
0.6.

774
00:54:50,660 --> 00:54:51,660
12.

775
00:54:54,520 --> 00:54:58,260
Now I have to pipe my mango and
calamansi compote on top of my duck

776
00:54:58,260 --> 00:54:59,260
whites.

777
00:54:59,740 --> 00:55:01,960
Get it straight into the blast chiller
to cool down.

778
00:55:02,320 --> 00:55:09,280
All right, let's do this. It's time to
start on my pandan and coconut

779
00:55:09,280 --> 00:55:13,400
mousse for my firecracker. I need to
steep my pandan leaves for about 30

780
00:55:13,400 --> 00:55:15,400
seconds and then blend it.

781
00:55:15,940 --> 00:55:20,540
Loving that pandan, mate. And then have
my Italian meringue ready to be folded

782
00:55:20,540 --> 00:55:21,540
in.

783
00:55:23,190 --> 00:55:25,130
Really nice, beautiful texture. I'm
happy with it.

784
00:55:25,390 --> 00:55:26,470
You got it, Chen.

785
00:55:27,870 --> 00:55:28,870
That's it, Pedro.

786
00:55:29,430 --> 00:55:33,370
My mango and calamansi compote is done.
Come on, Pedro, pick it up.

787
00:55:34,970 --> 00:55:37,730
Now I can't cut up the zaquaz for the
firecracker.

788
00:55:39,810 --> 00:55:40,930
14 centimetres.

789
00:55:43,730 --> 00:55:44,930
Is he cutting it the right way?

790
00:55:48,510 --> 00:55:49,510
What has he done?

791
00:55:52,690 --> 00:55:53,690
Oh, shit.

792
00:55:58,570 --> 00:55:59,630
I stopped it.

793
00:56:01,030 --> 00:56:04,170
It'll be 14 centimetres by 12
centimetres. Okay.

794
00:56:04,650 --> 00:56:07,770
I cannot believe it. I've cut my
dacquoise wrong.

795
00:56:08,170 --> 00:56:12,090
It's meant to be cut as a rectangle so I
can evenly spread the mango compote.

796
00:56:14,850 --> 00:56:20,510
Just stop and think because you only
need six metres. Yes.

797
00:56:20,770 --> 00:56:21,930
Hold your nerve. Yes.

798
00:56:22,400 --> 00:56:25,040
Thanks, Chef. Take a deep breath.

799
00:56:25,360 --> 00:56:26,360
You've got this.

800
00:56:30,160 --> 00:56:32,160
Come on, Petro.

801
00:56:33,540 --> 00:56:37,260
I get my cheesecake for the teapot out
of the oven just in time.

802
00:56:38,640 --> 00:56:39,920
I think it looks good.

803
00:56:41,160 --> 00:56:45,060
Put it in the blast freezer to chill,
and then I go back to my dacquoise.

804
00:56:46,160 --> 00:56:47,260
Okay, let's reset.

805
00:56:48,200 --> 00:56:53,220
I've still got a solid chunk of my
coconut dacquoise, so I've just got to

806
00:56:53,220 --> 00:56:54,400
hope that I can make this work.

807
00:56:55,460 --> 00:56:56,460
That's it.

808
00:56:57,300 --> 00:56:58,300
Beautiful, Pat.

809
00:56:59,780 --> 00:57:04,180
Time to do my black sesame handle and
knob for the teapot.

810
00:57:18,109 --> 00:57:20,470
I'm not halfway through the recipe yet.
Come on.

811
00:57:20,670 --> 00:57:24,290
I really need to find a second gear here
and find a way to make up some time.

812
00:57:25,030 --> 00:57:26,810
Okay. You got this, mate.

813
00:57:27,450 --> 00:57:30,910
I need to take my cheesecake out of the
oven and put it to the side to cool down

814
00:57:30,910 --> 00:57:31,649
and set.

815
00:57:31,650 --> 00:57:32,830
Oh, look at the colour of that.

816
00:57:34,910 --> 00:57:38,650
Vinny's cheesecake, it looks like it
could have been in there a little bit

817
00:57:38,650 --> 00:57:39,650
too long.

818
00:57:40,550 --> 00:57:42,530
So I'm really hoping that this doesn't
cost him.

819
00:57:43,370 --> 00:57:44,370
Go, Vin.

820
00:57:54,029 --> 00:57:56,330
My pandan and coconut mix is looking
great.

821
00:57:57,670 --> 00:58:00,650
The next thing I need to do is add in my
gelatin and my sugar.

822
00:58:01,270 --> 00:58:02,710
Have you just added your gelatin?

823
00:58:03,090 --> 00:58:04,090
Just added the gelatin.

824
00:58:04,290 --> 00:58:05,290
Read your recipe.

825
00:58:11,810 --> 00:58:13,810
Did you save it before you add your
gelatin?

826
00:58:14,150 --> 00:58:18,280
No. Your moves might not set in time
because of what you've done.

827
00:58:20,940 --> 00:58:24,920
I've been pushing so hard this entire
cook.

828
00:58:25,620 --> 00:58:28,140
I can't believe I might have to remake
his element.

829
00:58:30,300 --> 00:58:32,480
Okay, yes, yes, yes.

830
00:58:33,640 --> 00:58:34,640
Come on, Pat.

831
00:58:38,180 --> 00:58:40,060
He's got his pages all over the place.

832
00:58:40,510 --> 00:58:45,230
I remember the teapot handles being
really delicate and really thin, so I'm

833
00:58:45,230 --> 00:58:48,490
trying to roll these out as thin as I
can, but it's really hard.

834
00:58:49,030 --> 00:58:54,850
I'm rolling

835
00:58:54,850 --> 00:59:01,730
my teapot

836
00:59:01,730 --> 00:59:05,850
handle out, and I can see Vinnie making
some sort of mousse or whatever, and I'm

837
00:59:05,850 --> 00:59:07,970
thinking, where's that meant to be made?

838
00:59:13,800 --> 00:59:14,800
Oh, wait a sec.

839
00:59:19,560 --> 00:59:20,740
Oh, jeez.

840
00:59:20,940 --> 00:59:24,060
I realise I have skipped a page.

841
00:59:25,520 --> 00:59:30,060
Um... Oh,

842
00:59:38,180 --> 00:59:39,180
jeez.

843
00:59:39,820 --> 00:59:41,140
What a bit...

844
00:59:42,000 --> 00:59:44,860
I realise I have skipped a page.

845
00:59:45,960 --> 00:59:47,480
Put your pages in order.

846
00:59:48,860 --> 00:59:52,680
I have completely missed the coconut and
pandan mousse.

847
00:59:54,860 --> 00:59:59,860
Um... Ah, this is all a bit
overwhelming, but I've got to do both at

848
00:59:59,860 --> 01:00:02,940
the same time and move as fast as I can
to get everything done.

849
01:00:04,140 --> 01:00:05,880
Come on, Petra, let's pump it. Yeah.

850
01:00:06,640 --> 01:00:07,640
Into the boil.

851
01:00:07,780 --> 01:00:09,640
Pour my pandan and coconut mousse.

852
01:00:10,030 --> 01:00:15,330
I have added my coconut and my pandan
together and I'm bringing that up to

853
01:00:15,330 --> 01:00:16,328
heat.

854
01:00:16,330 --> 01:00:18,990
I'm going to leave that come to the
boil. Yeah, Petro.

855
01:00:20,790 --> 01:00:26,050
And now I have to roll these teapot
handles as quickly as I can. Oh, this is

856
01:00:26,050 --> 01:00:27,130
hard. Yeah, it's hard.

857
01:00:27,490 --> 01:00:29,870
It's time to multitask as much as I can
now.

858
01:00:30,330 --> 01:00:31,328
25 grand.

859
01:00:31,330 --> 01:00:32,830
Yeah, Petro. Come on, Petro.

860
01:00:36,010 --> 01:00:38,850
Going on 10.

861
01:00:39,759 --> 01:00:44,160
I'm still trying to problem-solve my
pandan mousse. You don't have time to

862
01:00:44,160 --> 01:00:45,160
start that again. No.

863
01:00:45,640 --> 01:00:47,860
When you think, what can I do here to
fix it?

864
01:00:49,900 --> 01:00:52,840
Um, the gelatin hasn't been incorporated
yet.

865
01:00:53,960 --> 01:00:55,960
So this gelatin is starting to melt,
right? Yep.

866
01:00:56,700 --> 01:01:00,860
So if I sieve this now, put it back in a
clean jug, and then add a little bit

867
01:01:00,860 --> 01:01:04,300
more gelatin to contribute to what's
just been melted, it could still work.

868
01:01:05,060 --> 01:01:09,000
Chef, you have to do that on your own.
Yeah, because I think if I slow down

869
01:01:09,000 --> 01:01:12,500
now, I'm not going to get everything
done. This isn't my recipe, but I need

870
01:01:12,500 --> 01:01:14,380
to make some decisions here. You're
risking it.

871
01:01:15,660 --> 01:01:19,720
This could change the final outcome of
this element, but I need to take a risk

872
01:01:19,720 --> 01:01:21,520
here and I need to make up some time.

873
01:01:21,820 --> 01:01:22,820
Good boy, Vinny.

874
01:01:23,440 --> 01:01:25,180
Come on!

875
01:01:25,600 --> 01:01:31,560
So I strain my pandan puree, add in my
gelatin to hopefully save my pandan

876
01:01:31,560 --> 01:01:32,680
mousse. Come on, mate.

877
01:01:41,740 --> 01:01:43,020
I've just got my fingers crossed.

878
01:01:44,020 --> 01:01:46,280
Okay. Yes, Jen. You got it.

879
01:01:48,660 --> 01:01:51,340
It's time to work on my teapot handle
and knock. Keep it up.

880
01:01:52,460 --> 01:01:55,400
Vinny, Petro, it's time to go, Kings.

881
01:01:55,760 --> 01:01:57,180
90 minutes to go.

882
01:01:59,740 --> 01:02:00,900
Go, mate.

883
01:02:01,900 --> 01:02:02,900
Go, listen.

884
01:02:10,640 --> 01:02:11,640
And what did Sin say here?

885
01:02:12,140 --> 01:02:13,140
Nothing yet.

886
01:02:13,200 --> 01:02:14,460
Ah, I see. Okay.

887
01:02:15,520 --> 01:02:18,780
Petro's been cooking his pandan leaves
for much longer than Vinny did.

888
01:02:19,960 --> 01:02:26,180
I don't know who's right and who's
wrong, but they can't both be right.

889
01:02:26,880 --> 01:02:30,180
Once you've done your next big step, I
want to clean down. Clean down, yes. Get

890
01:02:30,180 --> 01:02:31,680
that mind clear. Let's go, Petro.

891
01:02:33,240 --> 01:02:36,940
Let's see if Petro can come on. My
coconut and pandan mixture has been

892
01:02:36,940 --> 01:02:38,820
cooking away for my firecracker.

893
01:02:40,110 --> 01:02:43,230
Now I need to blend it, strain it, and
add the gelatin.

894
01:02:43,470 --> 01:02:45,070
Yeah. That's it.

895
01:02:45,710 --> 01:02:50,830
Fold 35 of the Italian meringue into the
gelatin puree mixture.

896
01:02:53,170 --> 01:02:54,590
Come on, Vinny, let's do it.

897
01:02:54,830 --> 01:02:55,830
All right.

898
01:02:55,990 --> 01:02:58,630
Time for me to move on to my chocolate
firecracker tube.

899
01:02:58,970 --> 01:03:02,950
I have to move so fast because chocolate
sets really quickly.

900
01:03:03,390 --> 01:03:04,390
You got a 10.

901
01:03:05,390 --> 01:03:06,390
140,

902
01:03:06,630 --> 01:03:07,630
110.

903
01:03:09,580 --> 01:03:10,880
Here we go. Come on, Vinny.

904
01:03:12,140 --> 01:03:15,260
Come on, Vinny. Beautiful. Come on, yes,
Vinny.

905
01:03:15,560 --> 01:03:18,140
Yes, Vinny. Yes, Vinny. Yes, Vinny. Yes,
Vinny.

906
01:03:18,700 --> 01:03:19,658
Yes, Vinny.

907
01:03:19,660 --> 01:03:23,200
Yes, Vinny. Yes, Vinny. Yes, Vinny. Yes,
Vinny. Yes, Vinny. Yes, Vinny. Yes,

908
01:03:23,200 --> 01:03:24,200
Vinny. Yes, Vinny. Yes, Vinny.

909
01:03:24,360 --> 01:03:27,240
Yes, Vinny. Yes, Vinny. Yes, Vinny. Yes,
Vinny. Yes, Vinny. Yes, Vinny. Yes,

910
01:03:27,240 --> 01:03:27,240
Vinny. Yes, Vinny. Yes, Vinny. Yes,
Vinny. Yes, Vinny. Yes, Vinny. Yes,

911
01:03:27,240 --> 01:03:27,240
Vinny. Yes, Vinny. Yes, Vinny. Yes,
Vinny. Yes, Vinny. Yes, Vinny. Yes,

912
01:03:27,240 --> 01:03:28,280
Vinny. Yes, Vinny. Yes,

913
01:03:29,840 --> 01:03:31,140
Vinny. Yes,

914
01:03:32,280 --> 01:03:33,280
Vinny. Yes,

915
01:03:34,900 --> 01:03:37,060
Vinny. Yes, Vinny.

916
01:03:37,300 --> 01:03:38,300
Yes, Vinny. Yes, Vin

917
01:03:39,500 --> 01:03:40,500
15 grams.

918
01:03:42,180 --> 01:03:46,980
This coconut and pandan mousse, I think
it's looking all right. Now it's time to

919
01:03:46,980 --> 01:03:51,640
assemble in the mould with the dacquoise
and mango on pot.

920
01:03:52,120 --> 01:03:54,280
Seven centimetres by one.

921
01:03:56,220 --> 01:03:58,180
Petro, you've got this. It's going.

922
01:03:59,360 --> 01:04:00,360
All right.

923
01:04:00,500 --> 01:04:01,580
Yeah, Big Papa!

924
01:04:02,040 --> 01:04:03,720
Come on, Big Papa, let's go!

925
01:04:04,720 --> 01:04:07,040
Now I need to get on to my chocolate
firecracker.

926
01:04:07,760 --> 01:04:08,760
Come on, Petro.

927
01:04:09,240 --> 01:04:10,320
I've got to work fast.

928
01:04:11,260 --> 01:04:12,600
All right, Pedro, work quick.

929
01:04:14,640 --> 01:04:15,640
Ah.

930
01:04:16,980 --> 01:04:17,980
Setting's so quick.

931
01:04:23,060 --> 01:04:24,060
No.

932
01:04:25,620 --> 01:04:27,900
I wasn't happy with my mystery box cook.

933
01:04:28,300 --> 01:04:30,180
This cook is starting to fall apart.

934
01:04:30,500 --> 01:04:32,360
Keep going, mate. Come on. Keep going,
buddy.

935
01:04:32,840 --> 01:04:33,840
Oh, my God.

936
01:04:35,540 --> 01:04:38,340
My dream of holding that MasterChef
trophy.

937
01:04:41,250 --> 01:04:42,250
Slipping away.

938
01:04:46,210 --> 01:04:46,770
This

939
01:04:46,770 --> 01:04:56,070
cookie's

940
01:04:56,070 --> 01:04:57,070
starting to fall apart.

941
01:04:58,290 --> 01:05:04,510
I've set such a high standard for myself
because leaving the family business,

942
01:05:04,650 --> 01:05:07,890
I knew what pressure I'd be putting on.

943
01:05:08,410 --> 01:05:09,410
My dad.

944
01:05:10,050 --> 01:05:12,290
And my last cook.

945
01:05:13,050 --> 01:05:15,430
I feel like I've let my family down.

946
01:05:24,050 --> 01:05:27,650
You alright?

947
01:05:32,750 --> 01:05:34,250
I'm really upset with myself.

948
01:05:34,930 --> 01:05:36,670
Petro, deep breath, deep breath.

949
01:05:37,509 --> 01:05:38,509
Just having a moment.

950
01:05:40,130 --> 01:05:41,350
Just having a, yeah.

951
01:05:41,790 --> 01:05:42,788
Take a deep breath.

952
01:05:42,790 --> 01:05:43,790
Hey,

953
01:05:46,390 --> 01:05:47,390
it's fine.

954
01:05:50,670 --> 01:05:55,830
Don't worry about the last four hours.

955
01:05:56,030 --> 01:05:58,710
Take a deep breath and just focus.

956
01:06:00,990 --> 01:06:02,290
You are here for a reason.

957
01:06:03,330 --> 01:06:04,450
Okay, you can do this.

958
01:06:05,130 --> 01:06:11,110
You are an absolute legend and a weapon,
and you deserve to give this everything

959
01:06:11,110 --> 01:06:16,630
that you've got. Deep breath and get
stuck in. You can do this. Come on,

960
01:06:16,650 --> 01:06:17,650
mate.

961
01:06:17,990 --> 01:06:19,030
Let's go, baby,

962
01:06:19,770 --> 01:06:25,150
let's go. Even though I feel deflated at
the moment, I'm going to pick myself up.

963
01:06:26,350 --> 01:06:32,010
The finish line's in sight, and I'm
really trying to muster all the energy I

964
01:06:32,010 --> 01:06:34,070
have left to finish off this course.

965
01:06:37,100 --> 01:06:39,620
This firecracker tempering is not
working.

966
01:06:40,260 --> 01:06:45,420
I need to redo it and remold it and
hopefully get it right.

967
01:06:46,560 --> 01:06:47,560
Go, Petro.

968
01:06:48,100 --> 01:06:50,240
Nice. Beautiful, Petro.

969
01:06:50,440 --> 01:06:53,060
I just need to keep pushing until the
very end.

970
01:07:18,480 --> 01:07:20,020
I've just finished spraying my mandarin.

971
01:07:21,620 --> 01:07:24,980
And the next thing I have to do is
assemble my firecracker.

972
01:07:26,160 --> 01:07:30,100
These final steps are probably the most
important of the whole course.

973
01:07:30,440 --> 01:07:34,360
They're not perfect cylinders, but I
don't really have time to make any more

974
01:07:34,360 --> 01:07:35,118
right now.

975
01:07:35,120 --> 01:07:39,460
At this point, I'm just trying to get as
much done as possible.

976
01:07:39,920 --> 01:07:42,780
I know it's not really going to be
perfect, but it's better than nothing on

977
01:07:42,780 --> 01:07:44,760
the plate right now.

978
01:07:45,040 --> 01:07:46,040
Steady hands.

979
01:07:48,880 --> 01:07:50,460
They are a little bit wonky.

980
01:07:52,260 --> 01:07:55,500
Oh, my God.

981
01:07:55,880 --> 01:07:56,880
You're crazy.

982
01:07:57,400 --> 01:08:01,040
But I don't have any more time to
finesse.

983
01:08:01,920 --> 01:08:06,480
My mandarins and my firecrackers are
done, but I still need to do my teapots.

984
01:08:06,920 --> 01:08:08,080
Get the teapot!

985
01:08:08,480 --> 01:08:15,400
Looking at this teapot, I realise my
teapots are not exactly like

986
01:08:15,400 --> 01:08:16,399
Cherish's.

987
01:08:16,990 --> 01:08:18,609
They are not the same colour.

988
01:08:19,050 --> 01:08:21,050
I think I might have cooked mine a
little bit more.

989
01:08:24,390 --> 01:08:26,609
But then, I don't really have time to
question myself.

990
01:08:28,689 --> 01:08:29,890
I just need to keep going.

991
01:08:32,670 --> 01:08:34,630
Your final ten minutes!

992
01:08:49,960 --> 01:08:50,960
My hands are shaking.

993
01:08:51,340 --> 01:08:53,640
I can't do anything about it.

994
01:08:55,439 --> 01:08:57,500
I'm struggling to glue these pieces on.

995
01:08:59,720 --> 01:09:00,200
I

996
01:09:00,200 --> 01:09:07,560
have

997
01:09:07,560 --> 01:09:09,240
to push as hard as I can until the end.

998
01:10:04,040 --> 01:10:06,700
It's been an absolute pleasure cooking
with you, yeah? Yeah, it's been a blast.

999
01:10:06,700 --> 01:10:10,680
This whole competition, this whole
season has been the best. It's been a

1000
01:10:10,680 --> 01:10:11,700
blast. Thank you.

1001
01:10:11,920 --> 01:10:14,880
Thank you. On you, boys!

1002
01:10:33,580 --> 01:10:38,560
I know there's physical flaws in my
desserts, even though they may taste

1003
01:10:38,560 --> 01:10:39,560
good.

1004
01:10:39,780 --> 01:10:45,120
It's just tough, but it was a special
moment, special thing to be a part of,

1005
01:10:45,200 --> 01:10:50,520
special person to do it with, with
Minnie here. But, you know, today was

1006
01:10:50,520 --> 01:10:54,380
just really tough, and I think, yeah,
all the emotions come out.

1007
01:11:06,990 --> 01:11:07,990
That was pretty special.

1008
01:11:09,010 --> 01:11:11,430
I'm definitely very, very proud of
myself.

1009
01:11:12,090 --> 01:11:16,190
I would not have been able to even dream
about doing anything like that at the

1010
01:11:16,190 --> 01:11:17,190
start of this competition.

1011
01:11:17,490 --> 01:11:21,690
And it means the world to have my family
here watching me today.

1012
01:11:21,890 --> 01:11:23,130
I was doing it for them.

1013
01:11:23,690 --> 01:11:29,310
Having that connection with my dad and
food is truly something special.

1014
01:11:44,580 --> 01:11:45,240
I can

1015
01:11:45,240 --> 01:11:52,220
tell that it just

1016
01:11:52,220 --> 01:11:54,400
means so much to him as much as it means
to me.

1017
01:11:55,960 --> 01:11:57,820
And I really, really want to win this.

1018
01:12:06,640 --> 01:12:08,080
It was very surreal, large-pacing.

1019
01:12:08,820 --> 01:12:13,320
I know. I was just reflecting on all the
fun we've had, everything we've done.

1020
01:12:18,220 --> 01:12:19,280
The whole ride.

1021
01:12:19,620 --> 01:12:20,620
Yeah.

1022
01:12:23,880 --> 01:12:24,880
It's pretty cool.

1023
01:12:25,600 --> 01:12:27,260
I'm five points ahead of Petro.

1024
01:12:28,740 --> 01:12:29,740
Let's go, mate.

1025
01:12:31,640 --> 01:12:35,720
And although I'm happy with what I was
able to put up today,

1026
01:12:36,720 --> 01:12:41,560
I had to improvise on my pandan mousse
as well as my mandarin mousse.

1027
01:12:42,400 --> 01:12:46,900
So, I still have no idea what they're
like on the inside.

1028
01:12:47,920 --> 01:12:49,520
Hi Vinny. Hello.

1029
01:12:51,940 --> 01:12:55,260
Can you believe you did that?

1030
01:12:55,840 --> 01:12:56,840
Five hours.

1031
01:12:57,180 --> 01:13:00,040
No, I honestly can't believe it.

1032
01:13:01,520 --> 01:13:06,680
For the first time in this competition,
I can 100% say that I'm very, very proud

1033
01:13:06,680 --> 01:13:07,900
of myself for what I did today.

1034
01:13:09,160 --> 01:13:14,000
How was that to have your old man come
running down those stairs?

1035
01:13:15,920 --> 01:13:20,980
And that embrace that you two had, that
must have felt really bloody good.

1036
01:13:21,280 --> 01:13:24,320
It did. I've never seen my dad like
that, to be honest.

1037
01:13:25,160 --> 01:13:28,340
I've never heard him say that he was
that proud of me before.

1038
01:13:29,160 --> 01:13:32,240
And that was really, really special,
really awesome.

1039
01:13:32,500 --> 01:13:36,460
You know, we've always been like, you
know, very expressive, but that's like

1040
01:13:36,460 --> 01:13:39,920
different. That was very, very
different. And that was really, really

1041
01:13:39,920 --> 01:13:40,779
nice for me.

1042
01:13:40,780 --> 01:13:44,780
Thank you, Vinny. If you'd like to very
carefully put your dishes on the table,

1043
01:13:44,900 --> 01:13:45,940
we will taste.

1044
01:13:46,180 --> 01:13:47,220
Thank you. Thank you.

1045
01:14:04,750 --> 01:14:07,230
Thank you. Thank you very much. Thank
you

1046
01:14:38,030 --> 01:14:39,030
That smells amazing.

1047
01:14:45,530 --> 01:14:46,910
Very consistent.

1048
01:15:24,970 --> 01:15:25,970
Oh, my goodness.

1049
01:15:26,710 --> 01:15:33,070
The mandarin orange was vagabond. He
nailed it.

1050
01:15:33,190 --> 01:15:38,310
The cream was so smooth, silky and melt
on my palate.

1051
01:15:39,190 --> 01:15:45,890
The marmalade was really nicely cooked
and the sponge was

1052
01:15:45,890 --> 01:15:46,849
spot on.

1053
01:15:46,850 --> 01:15:52,750
I feel like the mandarin orange is
nearly like for like. Oh, la, la. You

1054
01:15:52,750 --> 01:15:54,190
know, flavour-wise.

1055
01:15:54,650 --> 01:16:00,650
And the texture of that mousse inside,
and also the casing, spot on. Yes. Like,

1056
01:16:00,670 --> 01:16:01,670
spot on.

1057
01:16:01,830 --> 01:16:05,710
I am head over heels with that little
petit gâteau.

1058
01:16:06,330 --> 01:16:08,770
The flavour of it is just phenomenal.

1059
01:16:09,470 --> 01:16:11,670
You really get that citrus in it.

1060
01:16:12,030 --> 01:16:16,790
I love the intensity of the marmalade,
and I think it contrasts so beautifully

1061
01:16:16,790 --> 01:16:20,090
against that creamy, zesty mousse that
you put in there as well.

1062
01:16:21,150 --> 01:16:23,010
Talking about the firecrackers.

1063
01:16:24,360 --> 01:16:29,580
Oh my goodness, look at the thickness of
the chocolate. I've got goose pimples

1064
01:16:29,580 --> 01:16:30,580
looking at that.

1065
01:16:30,620 --> 01:16:33,080
And he's not a pastry chef. Oh la la.

1066
01:16:33,560 --> 01:16:35,460
He can come and work with me anytime.

1067
01:16:35,860 --> 01:16:36,860
Wow.

1068
01:16:38,080 --> 01:16:43,560
I think what completely impressed me the
most is this fantastic palm coconut

1069
01:16:43,560 --> 01:16:46,520
mousse. It's just perfect.

1070
01:16:48,970 --> 01:16:52,290
That's actually a little bit of a
victory for Vinny because he forgot to

1071
01:16:52,290 --> 01:16:58,550
sieve that mixture and he had already
added his gelatin and he managed to

1072
01:16:58,550 --> 01:17:00,310
salvage it and produce this.

1073
01:17:01,930 --> 01:17:08,910
However, the sesame seed pod is the
weakest link

1074
01:17:08,910 --> 01:17:09,910
on the plate.

1075
01:17:11,170 --> 01:17:16,850
He has actually overcooked the
cheesecake and slightly overcooked the

1076
01:17:16,850 --> 01:17:17,850
curd and sauce.

1077
01:17:19,180 --> 01:17:20,660
And also he's quite dense.

1078
01:17:21,520 --> 01:17:22,840
It's the texture.

1079
01:17:23,680 --> 01:17:27,760
I think overcooking it, he's just lost
that sort of sophistication of that

1080
01:17:27,760 --> 01:17:34,300
beautiful texture that yours has
cherished. But still, my goodness, that

1081
01:17:34,300 --> 01:17:37,540
guy should stand proud. This is an
incredible effort.

1082
01:17:38,880 --> 01:17:40,260
I guess now we have to score.

1083
01:18:01,040 --> 01:18:02,320
That was a tough cook.

1084
01:18:02,720 --> 01:18:07,200
I really tried my hardest today.

1085
01:18:07,920 --> 01:18:13,860
I know my desserts don't look as good as
Cherish's, but hopefully my flavours are

1086
01:18:13,860 --> 01:18:14,860
there.

1087
01:18:14,900 --> 01:18:18,380
I just need to claw back five points to
go and win this thing.

1088
01:18:36,170 --> 01:18:39,750
Petro, can you believe what you just
did?

1089
01:18:40,430 --> 01:18:41,770
Not really, to be honest.

1090
01:18:42,970 --> 01:18:49,890
You know, I'm proud and I'm very proud
that... Sorry, guys,

1091
01:18:49,970 --> 01:18:50,970
I'm going to get emotional.

1092
01:18:53,830 --> 01:19:00,130
Yeah, very special to do it in the
finale. I mean, what an

1093
01:19:00,130 --> 01:19:03,390
event. You told me from day one.

1094
01:19:03,920 --> 01:19:09,500
that I would have been here in the
MasterChef finale, I wouldn't have

1095
01:19:09,500 --> 01:19:16,300
believed you. So to be here is just
very, very special.

1096
01:19:17,340 --> 01:19:21,380
So is Petro the accountant no more? Have
you seen the last of a balance sheet?

1097
01:19:22,260 --> 01:19:24,940
I think so. Well, look, I'm going to
have to go and help him transition.

1098
01:19:26,400 --> 01:19:32,240
I do owe him that, but I'll definitely
be working as I'm doing that on my food

1099
01:19:32,240 --> 01:19:33,240
dream.

1100
01:19:33,310 --> 01:19:34,850
But I'll be doing my own books.

1101
01:19:36,930 --> 01:19:40,210
Accounting, very important skill for a
restaurant. It is.

1102
01:19:40,490 --> 01:19:41,490
Yeah.

1103
01:19:43,230 --> 01:19:48,970
Shall we? Yeah. Would you please, Pedro,
to bring your little gourmandise gâteau

1104
01:19:48,970 --> 01:19:50,590
on the table, please? Thank you,

1105
01:19:57,090 --> 01:19:58,710
Pedro. Thank you. Thank you, guys.

1106
01:19:59,030 --> 01:20:00,350
Thank you so much. Thank you, Pedro.

1107
01:20:00,770 --> 01:20:01,568
Thank you.

1108
01:20:01,570 --> 01:20:02,570
And good luck.

1109
01:20:08,360 --> 01:20:12,880
A little rough around the edges, but if
Petro can do what he's done, this whole

1110
01:20:12,880 --> 01:20:16,300
competition, and nail the flavors, game
on.

1111
01:20:18,800 --> 01:20:19,800
Let's taste.

1112
01:20:20,000 --> 01:20:21,000
Let's do.

1113
01:20:27,180 --> 01:20:28,180
Oh, wow.

1114
01:20:29,640 --> 01:20:30,619
All right.

1115
01:20:30,620 --> 01:20:31,620
Good feeling there.

1116
01:20:38,700 --> 01:20:39,700
Thank you.

1117
01:20:40,900 --> 01:20:43,040
And it looks fake. It's so perfect.

1118
01:20:43,360 --> 01:20:43,679
It looks legit.

1119
01:20:43,680 --> 01:20:44,960
Look at that look.

1120
01:20:45,440 --> 01:20:46,580
Can I think? Yeah.

1121
01:20:46,800 --> 01:20:48,720
That's very... Crazy, huh? Yeah.

1122
01:21:29,580 --> 01:21:33,480
First of all, the black sesame teapot.

1123
01:21:36,960 --> 01:21:40,700
I'm in love with that. I'm in love with
that. It's got that beautiful, smooth

1124
01:21:40,700 --> 01:21:45,140
nature to it. That real lovely nuttiness
just hanging out with that yuzu.

1125
01:21:45,360 --> 01:21:49,500
It's spot on. I think it's very, very
close to yours, Jared.

1126
01:21:50,810 --> 01:21:55,670
I love that Petro's had that lovely
perfume and sharpness of the yuzu. And

1127
01:21:55,670 --> 01:21:59,090
then the sesame was just so lovely and
nutty and rich.

1128
01:21:59,370 --> 01:22:04,450
Pity you didn't get the handle. But for
something like this, I still think

1129
01:22:04,450 --> 01:22:09,910
flavor punches above appearance. 100%.
The joy to eat. I think it's creamy.

1130
01:22:10,130 --> 01:22:12,850
The balance of the yuzu tastes
beautifully.

1131
01:22:13,310 --> 01:22:16,450
The earthiness of the black sesame.

1132
01:22:17,210 --> 01:22:18,570
Matched together beautifully.

1133
01:22:18,970 --> 01:22:24,450
The flavour of the black sesame teapot
is just out of control. It could very

1134
01:22:24,450 --> 01:22:27,610
well be my favourite petit gâteau today.

1135
01:22:27,810 --> 01:22:29,910
I also really enjoyed the mandarin
orange.

1136
01:22:30,570 --> 01:22:33,790
That shell was just so thin.

1137
01:22:34,590 --> 01:22:39,410
And I love how when you just busted
through it, the intensity of that

1138
01:22:39,410 --> 01:22:40,890
marmalade was really lovely.

1139
01:22:41,390 --> 01:22:46,330
The marmalade is fantastically lovely
and a good ratio too.

1140
01:22:46,860 --> 01:22:53,100
His mandarin orange mousse, I think he
over-mixed the mousse and it's actually

1141
01:22:53,100 --> 01:22:54,100
quite dense.

1142
01:22:54,140 --> 01:22:55,580
The mousse is over-whipped.

1143
01:22:56,340 --> 01:22:58,240
The shell is where it's at, though.

1144
01:22:58,960 --> 01:23:00,940
That is, like, spot on.

1145
01:23:01,840 --> 01:23:04,440
But I've got some issues.

1146
01:23:07,280 --> 01:23:10,120
And they're mainly to do with the
firecracker.

1147
01:23:11,400 --> 01:23:16,000
That pandan mousse, it's not right. I
don't know how to say it politely.

1148
01:23:17,780 --> 01:23:22,120
Some strange chemistry has happened. I
think the pandan leaves were just

1149
01:23:22,120 --> 01:23:28,040
sitting in that mixture for too long and
it's definitely giving this sort of

1150
01:23:28,040 --> 01:23:30,900
like, yeah, not very pleasant flavour.

1151
01:23:33,840 --> 01:23:38,400
I'm so upset for him with the
firecracker because there's some really

1152
01:23:38,400 --> 01:23:39,400
great work there.

1153
01:23:39,900 --> 01:23:41,840
Beautiful thin chocolate work.

1154
01:23:42,510 --> 01:23:46,910
The cross-section of mine was exactly
the same as yours. The proportion of the

1155
01:23:46,910 --> 01:23:51,110
dacquoise and also the mango and
calamansi compote was how it's meant to

1156
01:23:51,110 --> 01:23:52,068
be.

1157
01:23:52,070 --> 01:23:58,950
I just can't express how upset I am for
him with the pandan and coconut

1158
01:23:58,950 --> 01:24:03,310
mousse. It tastes like it's been
fermented.

1159
01:24:03,690 --> 01:24:08,710
Yes. And it really does lose out all the
beautiful qualities of the pandan.

1160
01:24:09,510 --> 01:24:10,910
Okay, time to score.

1161
01:24:38,440 --> 01:24:43,680
From the very first cook to this exact
moment, everything has been leading

1162
01:24:43,680 --> 01:24:44,680
here.

1163
01:24:44,780 --> 01:24:51,760
One of you is about to take out the
title of MasterChef 2026, the trophy,

1164
01:24:51,940 --> 01:24:55,900
and $250,000.

1165
01:24:57,580 --> 01:24:58,700
Are you ready?

1166
01:25:14,120 --> 01:25:20,200
One of you is about to take out the
title of MasterChef 2026, the trophy,

1167
01:25:20,280 --> 01:25:25,380
and $250,000.

1168
01:25:28,500 --> 01:25:29,780
Are you ready?

1169
01:25:32,880 --> 01:25:34,200
Petra, we'll start with you.

1170
01:25:35,620 --> 01:25:41,360
Petra, I absolutely love the favorite
profile of your sesame tea pot.

1171
01:25:44,240 --> 01:25:47,140
But you were missing the handle.

1172
01:25:51,740 --> 01:25:56,180
I score you 7 out of 10.

1173
01:26:01,720 --> 01:26:03,660
Petro, good work.

1174
01:26:04,060 --> 01:26:08,740
But some of your elements were rushed.

1175
01:26:09,600 --> 01:26:11,300
I scored you...

1176
01:26:13,000 --> 01:26:14,040
Seven out of ten.

1177
01:26:20,200 --> 01:26:23,180
The ratios of your firecracker were spot
on.

1178
01:26:24,700 --> 01:26:27,080
But the flavour of your panda mousse was
off.

1179
01:26:28,500 --> 01:26:31,900
I scored you seven out of ten.

1180
01:26:37,040 --> 01:26:40,140
Petra, I also gave you a third.

1181
01:26:43,850 --> 01:26:46,830
Me, Petro, was also 7 out of 10.

1182
01:26:56,710 --> 01:27:01,110
So, Petro, that means your score is up
to 67.

1183
01:27:01,470 --> 01:27:02,470
Well done.

1184
01:27:13,160 --> 01:27:15,280
You need more than 30 points to win.

1185
01:27:18,460 --> 01:27:23,000
Vinny, your mandarin mousse was as good
as mine.

1186
01:27:25,680 --> 01:27:29,600
For this, I score you 8 out of 10.

1187
01:27:35,120 --> 01:27:37,840
Vinny, very good chocolate world.

1188
01:27:38,380 --> 01:27:41,860
I score you 8 out of 10.

1189
01:27:50,160 --> 01:27:51,720
It tasted as good as it looks.

1190
01:27:53,560 --> 01:27:55,240
I scored you 9 out of 10.

1191
01:28:01,480 --> 01:28:03,420
I also scored you a 9.

1192
01:28:41,100 --> 01:28:47,800
have any words to be honest i feel like
you know that's just insane and i

1193
01:28:47,800 --> 01:28:52,300
couldn't have imagined it from the first
day but i'm so so grateful for

1194
01:28:52,300 --> 01:28:58,160
absolutely everything that you know i've
experienced here all the friends that

1195
01:28:58,160 --> 01:29:04,520
i've made all the people i've met and
just like how far i've come i couldn't

1196
01:29:04,520 --> 01:29:06,060
have done it without all the support
from everyone

1197
01:29:09,740 --> 01:29:14,600
I'm so proud of him. And honestly, it
was just a blast cooking alongside him

1198
01:29:14,600 --> 01:29:15,600
this whole time.

1199
01:29:16,880 --> 01:29:18,280
Every time. Every cook.

1200
01:29:19,820 --> 01:29:21,140
Petro, how are you feeling?

1201
01:29:22,360 --> 01:29:26,920
Yeah, look, really happy for Vinny. He's
worked really hard and he deserves it.

1202
01:29:27,920 --> 01:29:31,180
Very proud of what I've done throughout
the competition.

1203
01:29:32,860 --> 01:29:33,860
Yeah.

1204
01:29:34,640 --> 01:29:36,640
Just missed the mark today.

1205
01:29:38,160 --> 01:29:42,320
Petro. We also are very proud of you.

1206
01:29:42,740 --> 01:29:43,740
Thank you, chef.

1207
01:29:44,300 --> 01:29:49,540
And for coming second, we are giving you
$40,000.

1208
01:29:56,580 --> 01:30:01,300
And of course, Aaron, we didn't forget
about you. For coming third, we're

1209
01:30:01,300 --> 01:30:02,300
giving you $10,000.

1210
01:30:11,500 --> 01:30:14,760
Alright Vinny, the moment you've been
waiting for.

1211
01:30:15,880 --> 01:30:17,180
Go get that trophy!