MasterChef Australia 2026: The Road to the Finale – Who’s Been Eliminated?
The heat is on in the MasterChef Australia kitchen as a fresh batch of talented home cooks battle it out for the coveted title and a life-changing prize. With the esteemed judges Poh Ling Yeow, Andy Allen, Sofia Levin, and Jean-Christophe Novelli back at the helm, this season promises a delightful blend of culinary expertise, heartwarming moments, and fierce competition. Adding to the excitement, a star-studded lineup of guest judges, including Meghan Markle, Jimmy Barnes, and Maggie Beer, are set to elevate the challenges to unprecedented levels.
As the competition intensifies, one by one, hopefuls are sent home. Here’s a comprehensive rundown of every contestant who has been eliminated from MasterChef Australia 2026 so far.
Perfect Pairings Week: Olaolu Departs
Episode 25 – Monday, June 2
Perfect Pairings Week reached a fever pitch with a spicy elimination challenge that saw contestants choose from five classic flavour combinations: chilli and lime, pineapple and coconut, maple and bacon, soy and honey, and orange and fennel.
- Casper, Luke, Hannah, Dot, and Grace opted for the popular orange and fennel pairing.
- Emily, Jack, and Petro went with chilli and lime.
- Olaolu chose coconut and pineapple.
- Lydia selected maple and bacon.
- Jackie paired soy and honey.
While Casper’s orange and fennel dessert and Lydia’s stuffed savoury Loukoumades impressed the judges, concerns were raised about Luke’s unfamiliarity with the papillote cooking method and Olaolu’s trifle, which was noted for a lack of texture.
Despite strong performances from Lydia, Aaron, Hannah, and Casper, it was Olaolu who was ultimately eliminated. The judges felt his coconut and pineapple trifle lacked flavour and presented a dish that was too “basic” for this stage of the competition.
Mystery Box Mayhem and Immunity Wins
Episode 24 – Sunday, May 31
Perfect Pairings Week kicked off with a strategic mystery box challenge. Contestants had to choose between a silver “Home” box, filled with familiar ingredients, and a gold “Restaurant” box, designed to inspire culinary innovation. Initially, 10 contestants chose the “Home” box, while six opted for “Restaurant.” However, Hannah later switched to the “Restaurant” box to improve her chances.
The ingredients for both boxes were curated by MasterChef alum Matt Sinclair and Daniel “Dobbers” Dobra. The “Restaurant” box was generally perceived as having more exciting and impactful ingredients.
This challenge wasn’t an elimination cook, but the top dishes from each box would receive immunity from the following night’s elimination. Pat secured immunity with his stuffed chicken Maryland from the “Home” box, while Annabel impressed with her duck dish from the “Restaurant” box.
Episode 23 – Wednesday, May 27
Following a demanding relay challenge, the winning team from the previous day battled for a coveted immunity pin. Guest judge Justine Schofield set a French cuisine challenge, a task that particularly excited Jean-Christophe. The twist? The judges would only taste the dishes at the end, unaware of who had cooked them.
Contestants like Jack, aiming for a traditional lobster bisque, felt the pressure of French critique. Hannah took a risk with a savoury duck a la ronde, while Casper prepared roast chicken. Vinnie tackled the highly complex pate en croute, a dish Justine described as “one of the most complicated.”
Ultimately, Vinnie’s exceptional terrine earned him the immunity challenge win, leaving the judges astounded by his skill and execution under pressure.
Episode 22 – Tuesday, May 26
The notorious team relay challenge returned, dividing contestants into teams to compete for a chance at immunity. Each member had 20 minutes to contribute to a single dish, with the first person setting the direction. Greek yoghurt was the mandatory hero ingredient.
- Team Purple: Led by Jack, they presented a basil-crusted rack of lamb with Hasselback potatoes and carrots.
- Team Green: Dot opted for a dessert, a panned galette with yoghurt, orange, and thyme ice cream.
- Team Blue: Alyona prepared roasted marinated Greek chicken with potatoes and tzatziki.
- Team Red: Petro drew inspiration from his heritage for pork skewers with tzatziki.
Tensions ran high as the chefs handed over their elements. While the judges enjoyed the red team’s pork skewers and found the green team’s upside-down pear tart delicious (though slightly undercooked), it was Team Purple’s basil-crusted lamb that secured their spot in the immunity cook.
Reflecting on Roots and Culinary Journeys
Episode 21 – Monday, May 25
This week’s elimination cook was deeply emotional, centred around a “family tree” challenge. Contestants were tasked with creating a dish inspired by their heritage, with a $10,000 prize for the winner. Dot and Aaron were safe, having won immunity.
Olaolu embraced his Nigerian roots with Efo Riro, a stewed vegetable dish. He shared, “This is inspired by my family. My dad really enjoyed meals like this so it feels good to cook it in this kitchen today.”
Miin showcased his Malaysian heritage with Kiam Chye Ark, a salted vegetable duck soup, a family recipe. Despite using a pressure cooker to speed things up, he struggled with the noodles.
The judges were highly impressed by Olaolu’s expertly executed dish, Petro’s Cypriot ravioli, and Anabel’s corn agnolotti. However, Luke’s overcooked paella and Miin’s struggles led to Miin’s elimination. Miin admitted, “When I was trying to make my noodles for the fourth time, and it still didn’t work, I was quite certain I was going to be eliminated.”
Episode 20 – Sunday, May 24
Nostalgia Week kicked off with a visit from social media star Vincent Yeow Lim (Dim Sim Lim), who led a masterclass on dim sum. The main challenge involved creating any dish within 60 minutes, with a steamed element as a requirement. The top two dishes would receive immunity from the next elimination.
Aaron impressed with an Asian-flavoured fish roulade, while Dot secured immunity with her delicious chicken momos.
High-Stakes Pressure Tests and Fusion Flavours
Episode 19 – Wednesday, May 20
A gruelling Pressure Test saw Miin, Vinnie, Jackie, and Lucy face a formidable recreation of guest chef Rosheen Kaul’s intricate chou farci. This multi-layered cabbage dish, with its complex components, typically takes three hours to prepare. Jackie, holding an immunity pin, wisely chose to play it, leaving Vinnie, Lucy, and Miin in a three-way elimination battle.
The seven-page recipe proved challenging. Lucy, despite meticulous presentation, struggled with unbalanced flavours and undercooked elements. Vinnie maintained composure but made a risky move by removing a ring mould prematurely. Miin faced early setbacks, including miscalculating his mushrooms, and a plating disaster where his chou farci split.
Despite the challenges, Miin’s dish surprised the judges with its bold flavours and balance, earning him the top spot. Sadly, Lucy was eliminated, becoming the sixth contestant to leave the MasterChef Australia kitchen.
Episode 18 – Tuesday, May 19
Around the World Week continued with an invention test where contestants fused the cuisines of two chosen countries. The bottom four dishes would face an elimination Pressure Test.
Luke, determined to impress after previous critiques, delivered a refreshing strawberry gazpacho with kingfish, blending Australian and Spanish flavours. Casper also shone with his innovative Japanese dolmades, a fusion of Greek and Japanese cuisine. Both received high praise.
Meanwhile, Jackie struggled to balance Italian and South Korean flavours, and Lucy’s Vietnamese iced coffee cruller suffered from a burnt coffee crumb, losing its key flavour. Jackie, Lucy, Miin, and Vinnie found themselves in the bottom four, facing the next elimination.
Episode 17 – Monday, May 18
A dramatic black apron cook during Around the World Week challenged contestants to hero a secret ingredient from five different countries: Vietnam (lemongrass), Mexico (corn), Lebanon (eggplant), Japan (miso), and Italy (tomatoes). They had 75 minutes to create a dish.
Vinnie felt at home with Italian ingredients, impressing with his tomato pasta sauce. Annabel also impressed with seared scallops featuring Mexican corn butter and salsa macha, though she was playfully chided for serving only three scallops to four judges. Lydia’s stuffed eggplant with lamb was deemed “magnificent” despite timing concerns.
The standout dishes came from Emily, Annabel, Lydia, and Pat. On the other end, Olaolu, Jackie, and Kanika were in the bottom. Kanika’s prawn taco, missing the crucial tortilla and featuring a bland sauce, led to her elimination as the fifth contestant to go home.
Episode 16 – Sunday, May 17
Around the World Week intensified with a 75-minute challenge to create a dish inspired by any global cuisine, incorporating at least one ingredient from guest judge Rick Stein’s mystery box. The pantry and garden were closed, but a vast spice rack was available. The top four dishes would earn immunity.
Casper’s mango and chilli ice cream with passionfruit granita earned a rare handshake from Andy Allen, who declared, “You win this competition with plates like that.” Grace, despite initial worries about her snapper dish, also impressed. Casper, Miin, and Alyona joined Grace in securing immunity.
Episode 15 – Wednesday, May 13
Viral Wonders Week concluded with a sandwich challenge set by MasterChef alum Khanh Ong. Contestants had 60 minutes to create a sandwich with a “banging” cross-section and huge flavour, vying for an immunity pin with a new twist: the pin had to be played before the cook began.
Vinnie was disappointed to miss out, but Annabel, Aaron, Hannah, Lydia, Jackie, and Miin dove in. Lydia’s moussaka sandwich and Hannah’s nduja chicken sandwich were impressive. Miin’s roti john with chicken curry was praised for its creativity. However, Jackie’s bulgogi Philly cheesesteak with kimchi mayo and apple was the standout, declared “absolute dynamite” and “legit tasty, proper viral food” by the judges.
Episode 14 – Tuesday, May 12
The season’s first epic service challenge saw contestants split into teams of three, tasked with creating a viral-worthy dish for a pop-up food stand, judged by social media food critic Lily Huynh. Teams had two hours to design, prep, and cook.
- Team Orange (Miin, Annabel, Jackie): Pork rendang tostadas impressed with rich flavours.
- Team Red (Grace, Pat, Luke): Luke’s homemade tortillas for their crying tiger beef taco were deemed “insane,” though the dish lacked sauce.
- Team Blue (Lydia, Hannah, Aaron): A pivot to crispy pork belly roti taco proved successful, even tempting Jean-Christophe to eat with his hands.
- Team Purple (Emily, Vinnie, Petro): Asian fish tacos impressed with flavour, but inconsistencies in cooking led to criticism.
- Team Green (Dot, Kanika, Olalou): Their cheese ball vada pav was tasty but deemed too rich.
- Team Yellow (Casper, Jack, Lucy): Mango pandan mochi crepe lacked the expected mochi texture.
Team Orange and Team Blue emerged on top, progressing to battle for immunity.
Episode 13 – Monday, May 11
Viral Sensations Week continued with a visit from social media star Victoria Minell (@recipesbyvictoria). Contestants had 75 minutes to hero one of five viral ingredients – cucumber, burrata, pistachio, rice paper, or gochujang – aiming to create the next viral sensation. The top dish would advance to the immunity challenge, while the weakest would be eliminated.
Dot impressed with her smashed prawn san choy bow using rice paper, praised for its balance of spice, citrus, and herbs. Alyona took a significant risk with a sour cream and avocado ice cream with pistachio crumb, which paid off, earning her Top Dish of the Day and a fast track to immunity.
Unfortunately, Alita’s dumpling lasagne, inspired by a TikTok trend, struggled to come together. The judges described its texture as “wet,” and she was eliminated, becoming the fifth contestant cut from the season.
Episode 12 – Sunday, May 10
Viral Wonders Week kicked off with dessert sensation Catherine Zhang challenging contestants to create a fruit-celebrating dessert within 75 minutes. Presentation was key, with the goal of going viral, and the top dish earning immunity.
Casper worried his fruit sando choux buns were too simple, while Pat juggled an ambitious dessert with a controversial fish sauce caramel. Ultimately, Jack and Grace delivered the top dishes. Grace took the win and immunity with her inventive all-lemon dessert, featuring lemon granita, lemon leaf ice cream, and lemon zest biscotti, a dish Poh declared had put Grace “on the map.”
Episode 11 – Wednesday, May 6
After a tense team challenge, the six contestants from the weakest teams – Bella, Hannah, Alyona, Pat, Lydia, and Olalou – faced an individual elimination cook. They were tasked with creating a dish representing themselves and their family within 75 minutes.
Bella’s ambitious apple and cinnamon entremet suffered from time constraints, forcing her to rush the plating. Hannah faced scrutiny from Jean-Christophe regarding a potential missing ingredient in her sticky date pudding. Lydia, however, wowed the judges with her Avgolemono soup, earning widespread acclaim.
Ultimately, Hannah and Bella were in the bottom two. Hannah’s butterscotch sauce was deemed “unpleasant,” while Bella’s dessert was compromised by time. Bella was eliminated, marking a heartbreaking farewell for the young dessert specialist.
Episode 10 – Tuesday, May 5
The first team challenge of the season saw contestants split into teams of three, tasked with creating a MasterChef-worthy family feast featuring at least two mains, three sides, and a dessert in 75 minutes.
The turquoise team (Dot, Alita, Miin) impressed with a Middle Eastern-inspired feast, including spiced ribeye, chicken skewers, baba ganoush, and a Dubai chocolate pavlova. The purple team (Emily, Lucy, Aaron) also received praise for their cohesive Chinese menu.
The pink team (Pat, Lydia, Olalou) struggled with flavour and consistency, while the navy team (Alyona, Hannah, Bella) overpowered their dishes with heavy sauces. Both the pink and navy teams faced the next elimination challenge.
Episode 9 – Monday, May 4
Family Favourites Week continued with a challenge inspired by the judges’ go-to “quick carb” dishes. Contestants had just 36 minutes to create a standout weeknight dish using one of the judges’ carbs.
Annabel impressed with pan-seared barramundi and pilaf rice. Lucy’s “fakeaway” noodles and Petro’s prawn moilee also received positive feedback. However, Vinnie’s undercooked lamb cutlets and Olalou’s dry lamb koftas fell short. Belinda’s last-minute pivot to a smash burger, which lacked caramelisation and flavour, ultimately led to her elimination.
Episode 8 – Sunday, May 3
Family Favourites Week kicked off with a surprise visit from viral sensation Andy Hearnden (@AndyCooks). After demonstrating three ways to cook eggs, the challenge was set: create the ultimate breakfast dish. Only the 12 most appealing plates would be tasted by Andy.
The selected dishes came from Alita, Aaron, Emily, Casper, Jackie, Jack, Hannah, Bella, Vinnie, Annabel, Dot, and Kanika. Aaron’s fish congee, made with risotto rice, was named Dish of the Day. Kanika’s uttapam, inspired by her aunt’s Sunday breakfasts, was lauded for its vibrant flavours.
Annabel, star-struck by her TikTok idol, forgot key ingredients in her prawn and scallop toast. Aaron, Kanika, Dot, and Alita were named the top four cooks, earning immunity from the next elimination.
Episode 7 – Wednesday, April 29
The season’s first Pressure Test saw national treasure Maggie Beer set a challenge for Jackie, Jeff, Pat, Luke, and Vinnie: master her iconic sour cream pastry. Contestants had free rein over the filling, sauce, and sides.
Maggie’s warning about over-adding liquid proved costly for Luke, whose pastry became too wet. Vinnie faced scrutiny over his gremolata accompaniment, forcing a last-minute pivot. Luke impressed with a Boeuf Bourguignon pie, and Pat delivered a chicken curry pie inspired by his workplace spice market.
Luke was the star of the day, impressing the judges with his advanced cooking skills. Sadly, Jeff’s Hong Kong chicken pie missed the mark due to undercooked pastry and unbalanced filling, resulting in his elimination.
Episode 6 – Tuesday, April 28
The Invention Test presented a mountain of cereals, challenging contestants to transform the humble pantry staple into something magical. The five least impressive dishes would face elimination.
Dot wowed with her “Trio of Corn Flakes,” cleverly incorporating the cereal into meatballs, polenta, and a pangrattato topping. Andy declared her dish “epic.” Vinnie created Coco Pops shell cannoli with a Nutri-Grain ricotta filling, though judges found the filling too grainy. Casper took the most inventive approach, recreating a bowl of Froot Loops using fried ravioli in a panna cotta “milk.”
Dot, Aaron, and Petro were named the top three performers. However, Pat, Jackie, Jeff, Luke, and Vinnie found themselves facing the next elimination challenge.
Episode 5 – Monday, April 27
The first elimination of the season had a heartwarming theme: creating a dish that offered a taste of the judges’ home kitchens and homelife. Casper was safe, having won immunity.
The bottom two were Jackie and Megs. Jackie cooked a shallot pancake, intending to add duck, but an accidental finger injury prevented her from plating it. While the pancake and chili crisp were praised, the absence of duck was a significant drawback. Megs plated prawns with herb butter, potatoes, and crostini, but her prawns were crucially undercooked.
Megs was eliminated due to the uncooked prawns and lacklustre crostini. The competition has now narrowed from the Top 40 to the Top 24, with the stakes continually rising for the $250,000 AUD prize. Casper holds the season’s first immunity pin.
