Masterchef Australia Season 13 Winner !!install!! May 2026

With thirty seconds left, he plated: three dumplings on a bed of blistered shishito peppers, a swirl of prawn-head oil, and the grilled prawns standing like sentinels around the edge. No foam. No gel. No smoke-and-mirror powder.

Pete presented first: a deconstructed pavlova that was technically flawless—a dome of raspberry sorbet, a pillow of vanilla chantilly, and a shard of rosewater meringue that glittered like pink ice. Jock called it “a masterpiece of tension and fragility.” masterchef australia season 13 winner

Justin worked in silence. While Pete’s station became a frozen wonderland of shattered glass-like sugar and Pete himself frantically re-tempering chocolate, and while Depinder’s corner perfumed the entire studio with roasting cumin and saffron, Justin did one thing: he grilled. He grilled prawns over open flame until their shells were blackened and their flesh was sweet. He cut the corn off the cob and charred the kernels in a dry pan. Then he made a simple lemon myrtle butter—Grandma’s recipe, but with a native twist he’d learned from a foraging masterclass mid-season. With thirty seconds left, he plated: three dumplings

Jock cut one open. The lemon myrtle butter bled out like liquid gold, mixing with the prawn oil. He took a bite. Chewed. Swallowed. Didn’t speak. No smoke-and-mirror powder

Depinder went next: a curry leaf and lobster taco on a housemade roti that shattered and melted simultaneously. Melissa actually clutched her chest. “This is the taste of a hundred family Christmases,” she whispered.

The final challenge was announced: “Create a dish that tells the story of your Australian summer.”