1 00:00:02,000 --> 00:00:04,320 It's the last of the MasterChef semifinals. 2 00:00:05,720 --> 00:00:07,560 There's a nervous energy in the air today. 3 00:00:07,560 --> 00:00:09,600 On the cusp of getting into Finals Week - 4 00:00:09,600 --> 00:00:12,600 this is just beyond, like, what I ever thought was possible. 5 00:00:12,600 --> 00:00:14,520 Everybody's, like, so brilliant. 6 00:00:14,520 --> 00:00:16,440 I feel inspired. 7 00:00:16,440 --> 00:00:18,440 Honestly, I take this opportunity. 8 00:00:18,440 --> 00:00:20,640 I'm grabbing it like a koala. 9 00:00:20,640 --> 00:00:24,200 No-one will take this from me, that's for sure! 10 00:00:24,200 --> 00:00:28,800 Tonight, just one unique challenge stands between these five 11 00:00:28,800 --> 00:00:33,840 exceptional home cooks and a place in Finals Week. 12 00:00:33,840 --> 00:00:36,960 No-one wants to have come this far and then go home. 13 00:00:36,960 --> 00:00:39,960 This is a massive round. A huge round. 14 00:00:39,960 --> 00:00:42,800 Now it's time for them to raise the curtain 15 00:00:42,800 --> 00:00:44,680 and show us a showstopper. 16 00:01:03,000 --> 00:01:04,320 Welcome back. 17 00:01:04,320 --> 00:01:06,080 This is a big round. 18 00:01:06,080 --> 00:01:10,000 You get through this, you will be in Finals Week. 19 00:01:10,000 --> 00:01:13,320 You have a brief today, and that brief is to cook for us something 20 00:01:13,320 --> 00:01:15,640 theatrical and fantastical. 21 00:01:15,640 --> 00:01:17,320 This is about surprise. 22 00:01:17,320 --> 00:01:19,920 We want to taste food that gives us goose bumps, 23 00:01:19,920 --> 00:01:23,160 something that makes Gregg and I go, "Wow!" 24 00:01:23,160 --> 00:01:26,800 Show us what you've learnt and dare to push the boundaries. 25 00:01:26,800 --> 00:01:29,480 It's got to demonstrate skill and technique, 26 00:01:29,480 --> 00:01:31,680 and it's also got to be delicious. 27 00:01:33,240 --> 00:01:37,200 Ladies and gentlemen, you have one hour and 45 minutes. 28 00:01:37,200 --> 00:01:39,280 Four of you will go through to Finals Week. 29 00:01:39,280 --> 00:01:42,280 One of you will be leaving the competition. 30 00:01:43,320 --> 00:01:44,480 Let's cook. 31 00:01:48,920 --> 00:01:51,440 I want a dish today that plays with my mind 32 00:01:51,440 --> 00:01:53,400 as well as plays with my senses. 33 00:01:53,400 --> 00:01:56,120 It could look like one thing and taste like another, 34 00:01:56,120 --> 00:01:59,280 or it could just look absolutely stupendous. 35 00:02:00,920 --> 00:02:04,080 It's got to be touchy, feely, aroma, texture, 36 00:02:04,080 --> 00:02:08,720 but it's no good looking amazing and tasting like the stage curtain. 37 00:02:12,200 --> 00:02:15,920 I think this brief, they just make it for me. 38 00:02:15,920 --> 00:02:18,680 I love it because I'm very artistic myself. 39 00:02:18,680 --> 00:02:20,000 I love to create something. 40 00:02:20,000 --> 00:02:23,240 I have, like, thousands of ideas, trust me! 41 00:02:23,240 --> 00:02:25,400 My head is just like, "Oh, we could do it. 42 00:02:25,400 --> 00:02:27,160 "We could do that. We could do this." 43 00:02:27,160 --> 00:02:29,960 It's like, "Calm down! You only need one!" 44 00:02:33,640 --> 00:02:36,000 Are you doing candyfloss? Yes, Gregg. 45 00:02:36,000 --> 00:02:37,480 Yay! 46 00:02:37,480 --> 00:02:38,720 What's your dish? 47 00:02:38,720 --> 00:02:41,240 Today I'm bringing you to Japan. 48 00:02:41,240 --> 00:02:43,720 It's the spring season in Japan. 49 00:02:43,720 --> 00:02:45,720 The cherry blossom is blooming. 50 00:02:45,720 --> 00:02:50,120 You see the whole road full of cherry blossom tree. 51 00:02:50,120 --> 00:02:53,480 So I'm trying to replicate that into a miniature 52 00:02:53,480 --> 00:02:55,680 and bring it to the MasterChef kitchen today. 53 00:02:55,680 --> 00:02:59,600 I went there for international exchange student programme. 54 00:02:59,600 --> 00:03:02,560 I went there to study Japanese, study culture, 55 00:03:02,560 --> 00:03:04,560 I lived there for two years. 56 00:03:04,560 --> 00:03:06,320 That's great. So what's it made up of? 57 00:03:06,320 --> 00:03:10,520 So I'm making raspberry sponge with mascarpone and raspberry cream, 58 00:03:10,520 --> 00:03:15,960 lychee liqueur jelly and then on top lime and yoghurt snow. 59 00:03:15,960 --> 00:03:19,440 It looked like a little miniature cherry tree 60 00:03:19,440 --> 00:03:21,160 with the candyfloss on the top. 61 00:03:21,160 --> 00:03:24,560 I know, it's very challenging, so fingers crossed! 62 00:03:28,880 --> 00:03:30,960 Chariya's dish sounds absolutely delightful. 63 00:03:30,960 --> 00:03:33,200 We've basically got a trifle type of affair. 64 00:03:33,200 --> 00:03:37,320 We've got a mousse, we've got a sponge with popping candy. 65 00:03:37,320 --> 00:03:38,600 Fantastic. 66 00:03:38,600 --> 00:03:41,560 And then we've got a fine chocolate tree 67 00:03:41,560 --> 00:03:46,160 that has to support coloured candyfloss to represent the blossom. 68 00:03:46,160 --> 00:03:50,360 Mate, where do her ideas come from? 69 00:03:50,360 --> 00:03:52,680 Really fine, brittly chocolate, 70 00:03:52,680 --> 00:03:56,440 A lovely soft sponge, creamy mousse, 71 00:03:56,440 --> 00:03:59,040 lychee jelly which melts in your mouth, 72 00:03:59,040 --> 00:04:02,680 and then we are going to have yoghurt and lime snow. 73 00:04:02,680 --> 00:04:06,680 It's a complicated dessert and the balance is all-important. 74 00:04:06,680 --> 00:04:08,480 If there's too much candyfloss on there, 75 00:04:08,480 --> 00:04:10,720 it's going to be way too sweet. 76 00:04:14,240 --> 00:04:16,240 I quite like this brief. I think it's out there. 77 00:04:16,240 --> 00:04:18,040 It's something that you wouldn't normally do. 78 00:04:18,040 --> 00:04:19,880 You don't stay in your kitchen on a Saturday and cook 79 00:04:19,880 --> 00:04:21,720 a theatrical showstopper. It's creative. 80 00:04:21,720 --> 00:04:23,680 It gets your mind thinking about food differently. 81 00:04:23,680 --> 00:04:25,760 And, yeah, so I quite enjoyed, like, coming up with 82 00:04:25,760 --> 00:04:27,720 different ideas and recipes for this one. 83 00:04:30,640 --> 00:04:32,560 Terri, tell us about the dish. What is it? 84 00:04:32,560 --> 00:04:34,880 Today, I'm making you dippy eggs and soldiers. 85 00:04:34,880 --> 00:04:36,160 Ooh! 86 00:04:36,160 --> 00:04:38,480 So, yeah, this dish is... It's nostalgic for me. 87 00:04:38,480 --> 00:04:40,880 Since I was a kid, on a Saturday I'd go to my nan's house, 88 00:04:40,880 --> 00:04:42,800 she'd make me dippy eggs and soldiers for lunch. 89 00:04:42,800 --> 00:04:44,920 If I go back to Ireland now, she'd still do it. 90 00:04:44,920 --> 00:04:46,560 Yeah, so it's a sweet dish, not savoury. 91 00:04:46,560 --> 00:04:50,240 So I'm doing a tempered chocolate egg with coconut mousse, 92 00:04:50,240 --> 00:04:53,480 mango puree - to represent the egg whites of the yolks. 93 00:04:53,480 --> 00:04:55,360 I'm doing it with churro toast soldiers. 94 00:04:55,360 --> 00:04:57,400 So churros are obviously like a deep-fried doughnut. 95 00:04:57,400 --> 00:05:00,760 Whoa! So how did you devise this? 96 00:05:00,760 --> 00:05:02,600 When I heard the brief, this was the first dish 97 00:05:02,600 --> 00:05:05,080 that came to my head. I think it's a dish that lends itself really well 98 00:05:05,080 --> 00:05:07,560 to the playfulness of seeing one thing and eating another. 99 00:05:07,560 --> 00:05:10,000 Does your grandmother know you're doing a dish in her honour? 100 00:05:10,000 --> 00:05:13,240 She's got no idea I'm even here, and she is MasterChef obsessed. 101 00:05:13,240 --> 00:05:14,480 She watches them all. 102 00:05:14,480 --> 00:05:17,760 So, yeah, she's going to lose it when she realises I'm here. 103 00:05:21,560 --> 00:05:23,960 Terri's undertaking a huge amount of technical work here. 104 00:05:23,960 --> 00:05:26,480 The tempering of the chocolate is really important. 105 00:05:26,480 --> 00:05:28,920 Egg shells are looking good. They're all coming out nicely. 106 00:05:28,920 --> 00:05:30,600 All I need to do is stick them together now 107 00:05:30,600 --> 00:05:32,840 which is the next tricky bit. 108 00:05:32,840 --> 00:05:35,360 That chocolate layer has to be thick enough that she can get 109 00:05:35,360 --> 00:05:40,400 it out of the mould, but thin enough that it's not like a hard egg. 110 00:05:40,400 --> 00:05:44,200 It is the flavour of the tropics - coconut, mango and chocolate. 111 00:05:44,200 --> 00:05:45,600 Those flavours could work 112 00:05:45,600 --> 00:05:47,960 but the balance of chocolate to coconut 113 00:05:47,960 --> 00:05:50,240 is going to be really interesting. 114 00:05:52,040 --> 00:05:53,760 We've got churros going with it as well 115 00:05:53,760 --> 00:05:55,680 to represent toast - that's lovely. 116 00:05:55,680 --> 00:05:56,920 But that is choux pastry - 117 00:05:56,920 --> 00:06:00,400 probably the most difficult pastry you can make. 118 00:06:01,960 --> 00:06:03,440 25 minutes gone. 119 00:06:05,440 --> 00:06:07,800 One thing that's always on my side when I come and cook 120 00:06:07,800 --> 00:06:10,120 is that there's always slightly that bit of the unexpected. 121 00:06:10,120 --> 00:06:11,560 I don't do classic flavours. 122 00:06:11,560 --> 00:06:13,840 Everything I do is stuff that's building out of my head. 123 00:06:13,840 --> 00:06:16,800 So when they read my dishes, they're always a little bit freaked out, 124 00:06:16,800 --> 00:06:18,720 but then when you execute it really well, 125 00:06:18,720 --> 00:06:21,240 that's where the good expectations come. 126 00:06:23,600 --> 00:06:26,840 Omar, you've got a massive smile on your face. Yeah. 127 00:06:26,840 --> 00:06:29,320 Are you loving this competition? Yeah, I absolutely love it. 128 00:06:29,320 --> 00:06:31,560 Like the way it makes you think, the creativity. 129 00:06:31,560 --> 00:06:33,360 Not everyone gets to be creative every day, 130 00:06:33,360 --> 00:06:34,840 so I feel really lucky at the minute. 131 00:06:34,840 --> 00:06:36,760 So come on then, tell me what you've come up with. 132 00:06:36,760 --> 00:06:40,200 Yes, I'm taking you to like 1600 Salem today. 133 00:06:40,200 --> 00:06:42,880 It's based on kind of an old school Halloween film 134 00:06:42,880 --> 00:06:44,040 that I used to love as a kid. 135 00:06:44,040 --> 00:06:46,280 Me and my nan like watching these kind of films. 136 00:06:46,280 --> 00:06:49,120 So it's all based around some hocus pocus, 137 00:06:49,120 --> 00:06:51,520 some trickery and some spells today. 138 00:06:51,520 --> 00:06:54,160 Tell us what the dish is - this hocus pocus dish of yours. 139 00:06:54,160 --> 00:06:56,320 At its high it's monkfish, beetroot and sweetcorn. 140 00:06:56,320 --> 00:06:57,760 So there's monkfish three ways, 141 00:06:57,760 --> 00:07:00,400 there's a roasted monkfish, monkfish cheek, deep-fried, 142 00:07:00,400 --> 00:07:02,880 and then there's also a dumpling that looks a bit 143 00:07:02,880 --> 00:07:04,120 like a monster's eye. 144 00:07:04,120 --> 00:07:05,960 Then there's a beetroot blood sauce, 145 00:07:05,960 --> 00:07:08,400 kind of plays on the flavours of a Burmese fish soup 146 00:07:08,400 --> 00:07:09,840 called a mohinga, that I love. 147 00:07:09,840 --> 00:07:11,400 So it's all served in a cauldron. 148 00:07:11,400 --> 00:07:14,160 So I have some dry ice, so it kind of looks like it's come straight 149 00:07:14,160 --> 00:07:16,360 out of a witch's cottage. 150 00:07:16,360 --> 00:07:18,480 I wrote you guys a spell, so as you read the spell, 151 00:07:18,480 --> 00:07:21,200 it will kind of be an instruction for you to build the dish yourself. 152 00:07:21,200 --> 00:07:22,440 Wow! 153 00:07:22,440 --> 00:07:26,920 So if we get the spell wrong, does that mean it doesn't work? 154 00:07:26,920 --> 00:07:28,000 Oh, no. You should get... 155 00:07:28,000 --> 00:07:29,760 If you read it correctly, you should be able 156 00:07:29,760 --> 00:07:31,560 to get the spell right and magic will happen 157 00:07:31,560 --> 00:07:32,800 and I'll be in the final week. 158 00:07:32,800 --> 00:07:35,360 I'm not going to turn into a frog. No! No, no trickery. 159 00:07:35,360 --> 00:07:37,360 No trickery like that today. 160 00:07:39,720 --> 00:07:42,800 Omar's dish sounds a great deal of fun, 161 00:07:42,800 --> 00:07:45,520 a witch's cauldron and a monster's eye. 162 00:07:45,520 --> 00:07:50,240 But we've got a beetroot soup here with monkfish. 163 00:07:50,240 --> 00:07:52,720 Now, that is highly unusual, 164 00:07:52,720 --> 00:07:57,160 but unusual combinations is what's got Omar this far. 165 00:08:02,360 --> 00:08:05,080 Guys, you have 50 minutes left. 166 00:08:05,080 --> 00:08:07,320 You have wonderful creations, 167 00:08:07,320 --> 00:08:10,200 and we need them finished in 50 minutes. 168 00:08:17,080 --> 00:08:19,840 Jack, on this journey of yours, what's the next dish? 169 00:08:19,840 --> 00:08:21,840 So I'm doing bone marrow and bread, 170 00:08:21,840 --> 00:08:24,760 so it's going to look like bone marrow and bread, 171 00:08:24,760 --> 00:08:27,800 but it's actually a creme brulee with biscotti. 172 00:08:27,800 --> 00:08:30,680 Are you serving it in bones? Yeah. Oh, my word. 173 00:08:30,680 --> 00:08:34,600 And then some chocolate soil and some carbonated fruit. 174 00:08:34,600 --> 00:08:36,360 Are you going to make the fruits fizzy? 175 00:08:36,360 --> 00:08:39,160 Yeah, so using these guns here, a bit of CO2, 176 00:08:39,160 --> 00:08:41,480 then when you bite into them it'll be like a fizzy drink. 177 00:08:41,480 --> 00:08:42,880 Hopefully, if I get it right. 178 00:08:42,880 --> 00:08:44,560 Where's the inspiration for this come from? 179 00:08:44,560 --> 00:08:46,360 I mean, everyone likes bone marrow and bread. 180 00:08:46,360 --> 00:08:47,760 It's one of the best things I've had. 181 00:08:47,760 --> 00:08:50,680 It's very simple and it stays true to my cooking, like simplicity. 182 00:08:50,680 --> 00:08:53,160 So it's going to look nice and elegant and simple on the plate, 183 00:08:53,160 --> 00:08:56,040 but it's not going to taste like what you're expecting on first glance. 184 00:08:56,040 --> 00:08:58,080 Have we changed you, Jack? You definitely have, yeah. 185 00:08:58,080 --> 00:08:59,840 I've tried to take all your feedback on board, 186 00:08:59,840 --> 00:09:01,560 because I'm quite casual cook at home. 187 00:09:01,560 --> 00:09:02,840 When it's ready, it's ready. 188 00:09:02,840 --> 00:09:04,040 That doesn't cut here. 189 00:09:04,040 --> 00:09:05,800 So I've tried to take that on board, yeah. 190 00:09:05,800 --> 00:09:09,680 Fizzy fruit and bone marrow. There's a thing! 191 00:09:10,960 --> 00:09:13,760 We are getting instead of bone marrow and toast, 192 00:09:13,760 --> 00:09:16,760 which is a savoury dish, we're getting a sweet dish. 193 00:09:18,200 --> 00:09:19,680 We're getting a piece of bone marrow 194 00:09:19,680 --> 00:09:22,000 which is going to be filled with creme brulee, 195 00:09:22,000 --> 00:09:24,360 bittersweet top of the caramelised sugar 196 00:09:24,360 --> 00:09:27,280 and then underneath it, a lovely, sweet, creamy mixture. 197 00:09:27,280 --> 00:09:31,520 I hope it doesn't turn out like scrambled custard. 198 00:09:31,520 --> 00:09:33,600 And then we're getting biscotti. 199 00:09:33,600 --> 00:09:35,560 He's going to make a loaf of biscotti 200 00:09:35,560 --> 00:09:37,080 and slice it so it looks like bread. 201 00:09:37,080 --> 00:09:40,560 Well, I love the idea of dipping a biscuit into creme brulee. 202 00:09:40,560 --> 00:09:42,120 That is lovely. 203 00:09:42,120 --> 00:09:44,080 So visually you get that, like, wow, 204 00:09:44,080 --> 00:09:45,640 you're not quite sure what's coming. 205 00:09:45,640 --> 00:09:47,680 You know when you get the caramelisation on a bone marrow? 206 00:09:47,680 --> 00:09:50,400 You've got that as well in the creme brulee. It does look good. 207 00:09:50,400 --> 00:09:53,120 But the carbonated fruit, I have to confess, 208 00:09:53,120 --> 00:09:55,760 I don't understand it at all. 209 00:09:55,760 --> 00:09:58,240 At this stage of the competition, it's as creative 210 00:09:58,240 --> 00:09:59,840 and as much work as I could do. 211 00:09:59,840 --> 00:10:01,360 I'm pushing myself in the time. 212 00:10:01,360 --> 00:10:03,240 So it's definitely challenging. 213 00:10:06,680 --> 00:10:08,840 Ladies and gentlemen, you have just 20 minutes left. 214 00:10:08,840 --> 00:10:10,160 20 minutes left. 215 00:10:15,240 --> 00:10:17,200 I was quite excited to get this brief 216 00:10:17,200 --> 00:10:19,400 because there's a fun element going in 217 00:10:19,400 --> 00:10:23,040 and there's a mystery around what you're serving what it is. 218 00:10:23,040 --> 00:10:27,720 As a person, as a cook, I feel I'm getting a lot of acknowledgement 219 00:10:27,720 --> 00:10:31,320 to my creativity, and I think that's quite fulfilling. 220 00:10:38,800 --> 00:10:40,760 So I'm taking you to Vegas today. 221 00:10:40,760 --> 00:10:43,560 I'm making coffee in Vegas 222 00:10:43,560 --> 00:10:47,080 by serving boozy floating island dessert. 223 00:10:47,080 --> 00:10:49,400 So why are we going to Vegas then, Anurag? 224 00:10:49,400 --> 00:10:52,640 Vegas I've added because I visited ten years ago. 225 00:10:52,640 --> 00:10:56,320 If you get up in the morning in a lovely hotel and you ask 226 00:10:56,320 --> 00:10:59,200 for a coffee and somebody will give you a boozy dessert, 227 00:10:59,200 --> 00:11:00,800 you'll be happy in Vegas 228 00:11:00,800 --> 00:11:03,000 because that's what you're meant to do there. 229 00:11:03,000 --> 00:11:06,680 But the inspiration of this dessert comes from my childhood memories. 230 00:11:06,680 --> 00:11:09,520 So whenever we go to big, fat Indian weddings, 231 00:11:09,520 --> 00:11:13,000 there used to be like big coffee machines steaming the liquid. 232 00:11:13,000 --> 00:11:14,520 So that used to be very fascinating. 233 00:11:14,520 --> 00:11:16,040 And my parents every time said, 234 00:11:16,040 --> 00:11:17,880 "No, you can't have it because it will 235 00:11:17,880 --> 00:11:20,600 "make you drunk like the lunatics in the wedding." 236 00:11:20,600 --> 00:11:23,640 So I used to think coffee will make you drunk. 237 00:11:23,640 --> 00:11:25,480 So imagine we're sitting in Vegas, 238 00:11:25,480 --> 00:11:27,920 we're getting room service for our coffee. Yes. 239 00:11:27,920 --> 00:11:30,600 And then we go to a wedding? 240 00:11:30,600 --> 00:11:31,880 The wedding is not there. 241 00:11:31,880 --> 00:11:34,640 Whatever happens in Vegas stays there! 242 00:11:36,640 --> 00:11:38,880 Brilliant, my friend! Brilliant. 243 00:11:38,880 --> 00:11:40,320 Thank you very much. 244 00:11:42,280 --> 00:11:44,600 Anurag's dish is really, really impressive. 245 00:11:44,600 --> 00:11:47,400 Floating island is a soft poached meringue 246 00:11:47,400 --> 00:11:48,960 that sits on top of custard. 247 00:11:48,960 --> 00:11:51,480 That's a technical dessert, and that's great. 248 00:11:51,480 --> 00:11:54,240 With that it then gets even more impressive. 249 00:11:54,240 --> 00:11:56,960 We've got three different sugar lumps made out of different 250 00:11:56,960 --> 00:12:00,840 ingredients that sit in a caramel basket with a biscuit. 251 00:12:00,840 --> 00:12:03,720 This is really challenging. 252 00:12:03,720 --> 00:12:06,600 I know Anurag can get through a great deal of work, 253 00:12:06,600 --> 00:12:10,040 I'm just a little bit nervous he's given himself a bit too much 254 00:12:10,040 --> 00:12:12,560 to do this time. 255 00:12:12,560 --> 00:12:14,600 My concern right now is that poached meringue, 256 00:12:14,600 --> 00:12:17,000 it's half sugar, half egg white - that's really sweet. 257 00:12:17,000 --> 00:12:19,080 We've got a custard, which is sweet. 258 00:12:19,080 --> 00:12:22,360 We've got three different sugar cubes in a basket made from sugar. 259 00:12:22,360 --> 00:12:24,920 By the time we've finished this, forget the coffee high, 260 00:12:24,920 --> 00:12:27,160 we're going to have a sugar high. 261 00:12:29,400 --> 00:12:31,760 You have ten minutes. 262 00:12:31,760 --> 00:12:35,160 Ten minutes for these incredible creations. 263 00:12:35,160 --> 00:12:37,240 Well done. ten minutes. 264 00:12:38,960 --> 00:12:41,240 Pushed for time, but just need to plate now 265 00:12:41,240 --> 00:12:44,280 and just get all the final elements like the fruit together. 266 00:12:51,880 --> 00:12:54,680 Three minutes. Three minutes, people, please. 267 00:12:57,320 --> 00:12:59,280 I've got all the separate elements plated, 268 00:12:59,280 --> 00:13:01,200 so now it's just getting all the last bits done 269 00:13:01,200 --> 00:13:02,440 in the cauldrons. 270 00:13:02,440 --> 00:13:03,800 You need some focus. 271 00:13:03,800 --> 00:13:06,200 Hocus-pocus focus. Come on. Hocus pocus! 272 00:13:08,520 --> 00:13:10,240 Time is running out, 273 00:13:10,240 --> 00:13:14,880 but I'm trying to make it look pretty as fast as I can! 274 00:13:14,880 --> 00:13:16,320 SHE LAUGHS 275 00:13:27,600 --> 00:13:29,600 Yeah, I'm happy with my spoons. 276 00:13:29,600 --> 00:13:31,560 That's it. Time's up. Stop! 277 00:13:31,560 --> 00:13:33,280 Well done, well done. 278 00:13:36,400 --> 00:13:38,480 Let's see yours. Ah! Breakfast in bed. 279 00:13:38,480 --> 00:13:41,320 They got a little bit messy but... And the spoons as well. 280 00:13:41,320 --> 00:13:42,640 Wow, that looks amazing. 281 00:13:42,640 --> 00:13:45,400 Anurag, coffee time. Up you come. 282 00:13:45,400 --> 00:13:50,400 First up, accountant Anurag is serving coffee in Vegas. 283 00:13:50,400 --> 00:13:52,880 A tray with a floating island dessert 284 00:13:52,880 --> 00:13:55,840 made of Irish whiskey cream-flavoured custard 285 00:13:55,840 --> 00:14:00,080 topped with a poached meringue, dusted with chocolate, 286 00:14:00,080 --> 00:14:02,320 served with an edible sugar work bowl 287 00:14:02,320 --> 00:14:04,840 containing three sugar balls 288 00:14:04,840 --> 00:14:07,680 made from dark chocolate and hazelnut, 289 00:14:07,680 --> 00:14:11,680 white chocolate and salted caramel and honeycomb, 290 00:14:11,680 --> 00:14:17,920 a ginger biscuit spoon and a vase of rose meringue flowers, 291 00:14:17,920 --> 00:14:21,560 finished with dry ice infused with coffee. 292 00:14:21,560 --> 00:14:24,600 THEY LAUGH 293 00:14:24,600 --> 00:14:26,120 GREGG LAUGHS 294 00:14:26,120 --> 00:14:27,560 That's great! 295 00:14:27,560 --> 00:14:28,840 Smoking flowers. 296 00:14:34,200 --> 00:14:37,440 I really like your lovely soft floating island, 297 00:14:37,440 --> 00:14:38,760 that poached meringue, 298 00:14:38,760 --> 00:14:41,600 and I especially like it with all that chocolate across the top 299 00:14:41,600 --> 00:14:43,960 because it's got a lovely bitter finish to it. 300 00:14:43,960 --> 00:14:46,600 Your custard that's underneath is really delicious, 301 00:14:46,600 --> 00:14:48,800 and there's enough warmth in the back of your throat 302 00:14:48,800 --> 00:14:49,920 from the alcohol. 303 00:14:49,920 --> 00:14:53,000 Your ginger nut biscuits - a lovely flavour of ginger. 304 00:14:53,000 --> 00:14:55,920 For me, I couldn't eat it all, I couldn't drink it all, 305 00:14:55,920 --> 00:14:58,400 but I really love the combination. 306 00:14:59,400 --> 00:15:02,320 A beautiful looking flowered meringue. 307 00:15:02,320 --> 00:15:03,920 Very artistic. 308 00:15:03,920 --> 00:15:08,040 Love the dark chocolate, like the richness of the white chocolate. 309 00:15:08,040 --> 00:15:13,600 It's probably too sweet and too rich to finish it all. 310 00:15:13,600 --> 00:15:16,800 But I do admire the knowledge, 311 00:15:16,800 --> 00:15:19,240 the artistry and the skill. 312 00:15:21,520 --> 00:15:24,040 It went very well. I'm really pleased. 313 00:15:24,040 --> 00:15:26,840 A bit of constructive feedback around the size, 314 00:15:26,840 --> 00:15:30,880 but I am very happy that I was able to create that fun element, 315 00:15:30,880 --> 00:15:32,640 so I feel excited about it. 316 00:15:34,520 --> 00:15:38,880 Master coffee roaster Chariya has created a dessert 317 00:15:38,880 --> 00:15:41,760 representing cherry blossom season in Japan. 318 00:15:41,760 --> 00:15:46,000 Made of a tempered chocolate and strawberry flavoured candyfloss tree, 319 00:15:46,000 --> 00:15:49,280 a trifle made with raspberry and lychee mousse, 320 00:15:49,280 --> 00:15:52,480 a raspberry sponge coated with popping candy 321 00:15:52,480 --> 00:15:56,360 and a lychee liqueur jelly with lime and yoghurt snow. 322 00:15:58,200 --> 00:16:03,480 It actually reminds me of being a child and loving candyfloss, 323 00:16:03,480 --> 00:16:07,520 and your tree almost looks like a kid's cartoon. 324 00:16:07,520 --> 00:16:09,920 It's so playful, yet so beautiful. 325 00:16:09,920 --> 00:16:11,040 It's lovely. 326 00:16:16,640 --> 00:16:18,560 You break off a branch of chocolate 327 00:16:18,560 --> 00:16:21,240 wrapped up in all of that fruit flavoured strawberry - 328 00:16:21,240 --> 00:16:22,520 it's delicious. 329 00:16:22,520 --> 00:16:24,560 You've got flavours of raspberry 330 00:16:24,560 --> 00:16:28,080 and you've got a slightly sharper, but sweet lychee. 331 00:16:28,080 --> 00:16:30,600 And if that's not enough, we've then got popping candy 332 00:16:30,600 --> 00:16:32,240 dancing on my tongue. 333 00:16:32,240 --> 00:16:35,400 I marvel at your creation. 334 00:16:35,400 --> 00:16:38,200 That's a beautiful, beautiful dessert 335 00:16:38,200 --> 00:16:39,960 and it tastes fabulous. 336 00:16:39,960 --> 00:16:44,520 Inside that glass, there was this really lovely light sponge. 337 00:16:44,520 --> 00:16:48,400 The raspberry mousse itself with the mascarpone is creamy, 338 00:16:48,400 --> 00:16:51,920 like a cheesecake, and you've got sharpness coming from yoghurt 339 00:16:51,920 --> 00:16:53,720 and lime inside the snow. 340 00:16:55,040 --> 00:16:57,640 I love your imagination. I love the way it looks. 341 00:16:57,640 --> 00:17:00,800 You've hit the brief, and I think it tastes delicious. 342 00:17:00,800 --> 00:17:02,040 Thank you. 343 00:17:03,200 --> 00:17:06,080 They liked every component that I put in there. 344 00:17:06,080 --> 00:17:08,240 I'm really happy, really happy! 345 00:17:09,280 --> 00:17:11,160 I think I have a really good chance 346 00:17:11,160 --> 00:17:14,080 to secure one of the places in the final four. 347 00:17:16,120 --> 00:17:21,560 Accountant Terri's created a sweet treat of dippy eggs and soldiers, 348 00:17:21,560 --> 00:17:26,320 a tempered chocolate eggshell filled with a coconut mousse egg white 349 00:17:26,320 --> 00:17:31,800 and a mango puree egg yolk served with churro toast soldiers, 350 00:17:31,800 --> 00:17:37,080 a tempered chocolate spoon and a mango orange juice cocktail. 351 00:17:37,080 --> 00:17:39,120 I love the fact we've got breakfast on a tray 352 00:17:39,120 --> 00:17:41,920 as if we're sitting in bed together. 353 00:17:41,920 --> 00:17:44,600 It wouldn't be the first time. That's right. 354 00:17:44,600 --> 00:17:48,040 He always moves his legs around and the tray never stays stable. 355 00:17:54,160 --> 00:17:56,360 Your egg shell itself is absolutely brilliant. 356 00:17:56,360 --> 00:17:59,320 The chocolate's lovely and thin and it does crack like an egg shell. 357 00:17:59,320 --> 00:18:00,440 That's good. 358 00:18:00,440 --> 00:18:02,920 I really like the mango that's sitting inside there. 359 00:18:02,920 --> 00:18:06,760 The coconut cream - I'd like some more coconut flavour in there. 360 00:18:06,760 --> 00:18:09,280 My churros - they're really lovely in light, 361 00:18:09,280 --> 00:18:12,920 however, they're a little bit greasy for me. 362 00:18:12,920 --> 00:18:16,240 Despite a couple of little errors, it's an absolute delight. 363 00:18:16,240 --> 00:18:19,920 Love the combination of mango and coconut. 364 00:18:19,920 --> 00:18:21,680 Your little soldiers - 365 00:18:21,680 --> 00:18:26,440 very, very much enjoying dipping that into your egg. 366 00:18:26,440 --> 00:18:29,040 In terms of the brief, you've given us breakfast 367 00:18:29,040 --> 00:18:30,480 that tastes like dessert. 368 00:18:30,480 --> 00:18:34,520 I think you've done that brief very well indeed. Thank you. 369 00:18:34,520 --> 00:18:36,080 Although it was a simple looking dish, 370 00:18:36,080 --> 00:18:37,640 there was a lot of technique behind it. 371 00:18:37,640 --> 00:18:39,560 So, yeah, I think the comments were completely fair. 372 00:18:39,560 --> 00:18:42,720 Some of the comments from John was that he'd like more coconut 373 00:18:42,720 --> 00:18:44,520 and that the churros were a little bit greasy. 374 00:18:44,520 --> 00:18:47,600 But apart from that, yeah, I was happy with everything I put up. 375 00:18:47,600 --> 00:18:49,840 And, yeah, I feel good. 376 00:18:52,720 --> 00:18:56,520 Sports journalist Jack has invented his sweet take 377 00:18:56,520 --> 00:18:58,840 on bone marrow with bread. 378 00:18:58,840 --> 00:19:04,120 Bone marrow filled with creme brulee on chocolate soil, 379 00:19:04,120 --> 00:19:06,760 served with almond and pistachio biscotti 380 00:19:06,760 --> 00:19:09,360 and sparkling carbonated fruit. 381 00:19:09,360 --> 00:19:12,440 I understand what you're trying to do with the bone and the bread. 382 00:19:12,440 --> 00:19:14,280 I think when you hit the fruit on the side, 383 00:19:14,280 --> 00:19:16,120 it takes it slightly out of context. 384 00:19:21,160 --> 00:19:22,600 Love your biscotti. 385 00:19:22,600 --> 00:19:24,240 Thicker than you would normally have, 386 00:19:24,240 --> 00:19:26,760 but they have to be because you want it to look like bread. 387 00:19:26,760 --> 00:19:28,880 Lovely, sweet creme brulee. 388 00:19:28,880 --> 00:19:30,880 Not too much sugar on the top, 389 00:19:30,880 --> 00:19:33,560 but it's just going a little bit bitter. 390 00:19:33,560 --> 00:19:36,240 It's just on the point of curdling. 391 00:19:36,240 --> 00:19:37,800 Don't understand the fruit at all. 392 00:19:37,800 --> 00:19:39,120 I'm not getting any fizz. 393 00:19:39,120 --> 00:19:43,440 It's not adding anything that a cold grape wouldn't add. 394 00:19:44,480 --> 00:19:47,000 You put the chocolate in with the creme brulee, 395 00:19:47,000 --> 00:19:49,440 mix the whole thing together with that biscuit 396 00:19:49,440 --> 00:19:53,440 and you've suddenly got yourself the flavour of a chocolate cookie. 397 00:19:53,440 --> 00:19:55,840 The fruit - I think it's slightly out of place. 398 00:19:55,840 --> 00:19:58,200 It doesn't really quite work. 399 00:20:00,800 --> 00:20:02,240 I'm a bit up in the air, really. 400 00:20:02,240 --> 00:20:04,360 I think at this stage, everything you put on a plate 401 00:20:04,360 --> 00:20:05,600 has to be perfect. 402 00:20:05,600 --> 00:20:08,000 But it wasn't executed as good as it could have been. 403 00:20:08,000 --> 00:20:12,280 I did my best and hopefully it's enough to get me through. 404 00:20:12,280 --> 00:20:16,600 Toy developer Omar has conjured up a witch's cauldron. 405 00:20:16,600 --> 00:20:19,480 Double, double, boil and trouble. 406 00:20:19,480 --> 00:20:24,600 He's cooked roasted and deep-fried monkfish cheek, 407 00:20:24,600 --> 00:20:28,160 corn puree, a black garlic tuile, 408 00:20:28,160 --> 00:20:31,680 a prawn and monkfish monster's eye dumpling, 409 00:20:31,680 --> 00:20:35,320 witches' teeth made from roasted sweetcorn, 410 00:20:35,320 --> 00:20:40,120 a beetroot blood sauce spiced with chilli, ginger and lemongrass 411 00:20:40,120 --> 00:20:44,080 and coriander ginger oil slime. 412 00:20:44,080 --> 00:20:46,480 So we've got a spell here, all right, 413 00:20:46,480 --> 00:20:48,680 which is kind of Shakespearesque, isn't it? 414 00:20:48,680 --> 00:20:50,680 Macbeth-esque, right? Right. 415 00:20:50,680 --> 00:20:52,880 "Double, bubble, boil and trouble. 416 00:20:52,880 --> 00:20:55,120 "Fire burn and cauldron bubble. 417 00:20:55,120 --> 00:20:58,280 "We hope this dish turns the competition to rubble." 418 00:20:58,280 --> 00:20:59,680 Nice. 419 00:21:05,520 --> 00:21:07,160 Your monkfish is great. 420 00:21:07,160 --> 00:21:09,160 You've given that a lot of care and attention. 421 00:21:09,160 --> 00:21:11,800 A lot of butter's gone over that and it's perfect. 422 00:21:11,800 --> 00:21:14,760 Your little monster eye - that's a little prawn dumpling. 423 00:21:14,760 --> 00:21:15,880 It's lovely. 424 00:21:15,880 --> 00:21:18,800 And I love the bit of ginger that's coming out the green test tube. 425 00:21:18,800 --> 00:21:21,120 It's absolutely delightful in there. 426 00:21:21,120 --> 00:21:24,320 I love the fun element of it, but I'm more impressed by the quality 427 00:21:24,320 --> 00:21:28,360 of your cookery and the ability to combine chilli, beetroot, 428 00:21:28,360 --> 00:21:32,040 sweetcorn and monkfish. That's very clever. 429 00:21:32,040 --> 00:21:36,280 This beetroot tomato sauce inspired by a Burmese soup, 430 00:21:36,280 --> 00:21:39,360 it's fiery with chilli, but fragrant with lemongrass, 431 00:21:39,360 --> 00:21:41,800 and then woody with beetroot. 432 00:21:41,800 --> 00:21:44,600 Your monk cheek with a little crust around the outside and all 433 00:21:44,600 --> 00:21:46,720 those little seeds is absolutely delicious. 434 00:21:46,720 --> 00:21:48,680 I love that puree that's sitting underneath, 435 00:21:48,680 --> 00:21:50,240 which is really lovely and creamy. 436 00:21:50,240 --> 00:21:52,440 I think it's absolutely delicious. 437 00:21:52,440 --> 00:21:56,760 Omar, you have absolutely hit the brief. 438 00:21:56,760 --> 00:21:59,000 It's theatrical, it's fun, 439 00:21:59,000 --> 00:22:00,440 it's exciting. 440 00:22:03,080 --> 00:22:05,680 That was genuinely the most amazing thing. 441 00:22:05,680 --> 00:22:07,720 I thought I would just get laughed out of the room. 442 00:22:07,720 --> 00:22:09,880 I thought they would think it was just too silly. 443 00:22:09,880 --> 00:22:11,640 Yeah, they absolutely loved it. 444 00:22:11,640 --> 00:22:13,560 I can't believe it. So surprised. 445 00:22:16,400 --> 00:22:17,800 Thank you very much indeed. 446 00:22:17,800 --> 00:22:22,280 I've tasted and seen things I never thought I would ever see 447 00:22:22,280 --> 00:22:23,840 and taste ever. 448 00:22:23,840 --> 00:22:25,960 And I've got to say, I'm truly impressed. 449 00:22:25,960 --> 00:22:27,560 So thank you very much indeed. 450 00:22:27,560 --> 00:22:31,040 We've got a big, big decision to make right now. 451 00:22:31,040 --> 00:22:33,360 Thank you very much indeed. Thanks, guys. 452 00:22:39,520 --> 00:22:42,800 John, that's extraordinary talent we've got in this kitchen. 453 00:22:42,800 --> 00:22:45,640 Nothing short of brilliant. 454 00:22:45,640 --> 00:22:49,480 We've got amateur cooks coming in here working like professionals. 455 00:22:49,480 --> 00:22:51,920 Really exciting food, really delicious food. 456 00:22:51,920 --> 00:22:53,920 We now have a decision to make. 457 00:22:53,920 --> 00:22:55,920 Four of them going through to finals week, 458 00:22:55,920 --> 00:22:57,800 one of them is going home. 459 00:22:59,600 --> 00:23:02,640 Omar's dish I thought was just wonderful. 460 00:23:02,640 --> 00:23:04,760 That witch's cauldron was delicious. 461 00:23:04,760 --> 00:23:07,200 That was my favourite dish to eat. 462 00:23:07,200 --> 00:23:11,840 It's dining of the highest order with a real sense of fun. 463 00:23:11,840 --> 00:23:15,360 Omar's got himself a place in Finals Week. 464 00:23:15,360 --> 00:23:19,080 Chariya is a workhorse. Technique after technique. 465 00:23:19,080 --> 00:23:21,560 I thought it was an absolutely fantastic dish and it was fun, 466 00:23:21,560 --> 00:23:23,360 it was theatrical and it was interesting. 467 00:23:23,360 --> 00:23:25,920 It was almost edible art. It was stunning. 468 00:23:25,920 --> 00:23:29,000 Chariya has got to go through to Finals Week. 469 00:23:29,000 --> 00:23:30,200 I totally agree. 470 00:23:30,200 --> 00:23:32,000 So we've got three more to talk about. 471 00:23:32,000 --> 00:23:34,280 Terri, Anurag and Jack. 472 00:23:35,960 --> 00:23:39,400 Jack made for us bone marrow and bread. 473 00:23:39,400 --> 00:23:41,000 Really clever. 474 00:23:41,000 --> 00:23:44,200 But that creme brulee wasn't quite perfect. 475 00:23:44,200 --> 00:23:49,520 It wasn't 100% smooth and there was a bowl of fruit on the side. 476 00:23:49,520 --> 00:23:52,960 It's an unusual concept that he didn't pull off. 477 00:23:54,440 --> 00:23:56,480 Anurag's dish was a little sweet, 478 00:23:56,480 --> 00:23:58,960 but there was some delicious stuff in there. 479 00:23:58,960 --> 00:24:01,320 I can't deny the amount of work he's done, 480 00:24:01,320 --> 00:24:03,520 and I can't deny how delicious it was. 481 00:24:05,560 --> 00:24:07,920 Terri's dish was a really clever concept. 482 00:24:07,920 --> 00:24:10,440 It looked like breakfast, it really did. 483 00:24:10,440 --> 00:24:12,600 My churros - slightly greasy. 484 00:24:12,600 --> 00:24:14,200 But the rest of it I thought was great. 485 00:24:14,200 --> 00:24:15,960 I really, really liked it. 486 00:24:15,960 --> 00:24:19,000 Dipping that cinnamon-flavoured churros 487 00:24:19,000 --> 00:24:22,200 into that coconut-flavoured egg was lovely. 488 00:24:25,920 --> 00:24:28,760 Bit nervous. Not quite sure what's going to happen. 489 00:24:28,760 --> 00:24:31,240 I don't want the journey to end now. I want to keep going. 490 00:24:31,240 --> 00:24:32,680 I want to keep developing. 491 00:24:32,680 --> 00:24:34,920 Fingers crossed it's enough to get through. 492 00:24:34,920 --> 00:24:36,200 If I go home on a dish like that, 493 00:24:36,200 --> 00:24:38,200 then I can walk out with my head held high. 494 00:24:38,200 --> 00:24:41,880 I did... I did me proud. So that's all I can do, really. 495 00:24:41,880 --> 00:24:44,040 I'm pretty happy to what I put on the plate. 496 00:24:44,040 --> 00:24:47,560 But you see in the room the level has gone up so high. 497 00:24:47,560 --> 00:24:51,760 So it's kind of 50/50 chance for everybody at this stage. 498 00:25:04,080 --> 00:25:07,160 I think that was a fabulous, glorious celebration 499 00:25:07,160 --> 00:25:08,360 of culinary talent. 500 00:25:08,360 --> 00:25:10,800 And I think all five of you should be incredibly 501 00:25:10,800 --> 00:25:12,280 proud of yourselves. 502 00:25:13,240 --> 00:25:18,440 We thought there were two absolutely outstanding dishes. 503 00:25:20,480 --> 00:25:24,760 The first contestant going through to Finals Week is... 504 00:25:27,840 --> 00:25:29,280 ..Omar. 505 00:25:29,280 --> 00:25:31,960 Congratulations. 506 00:25:31,960 --> 00:25:33,760 Hubble-bubble! 507 00:25:33,760 --> 00:25:35,360 Mate, it was great! 508 00:25:35,360 --> 00:25:36,960 Thank you so much. 509 00:25:36,960 --> 00:25:38,520 Well done. 510 00:25:40,880 --> 00:25:45,160 The second contestant going to Finals Week is... 511 00:25:48,880 --> 00:25:51,920 ..Chariya. Well done. Splendid. 512 00:25:55,040 --> 00:25:58,160 Terri, Jack, Anurag, 513 00:25:58,160 --> 00:26:00,360 two of you going through to Finals Week. 514 00:26:00,360 --> 00:26:03,680 One of you, sadly, is leaving the competition. 515 00:26:06,360 --> 00:26:09,480 The contestant leaving the competition is... 516 00:26:16,240 --> 00:26:17,280 ..is Jack. 517 00:26:18,280 --> 00:26:22,120 Jack, your journey from beef chow mein all the way 518 00:26:22,120 --> 00:26:23,640 through to brulee in a bone. 519 00:26:23,640 --> 00:26:25,000 The tacos, the tacos! 520 00:26:25,000 --> 00:26:28,520 No, mate, I've got to say it's always tasted great. 521 00:26:28,520 --> 00:26:30,880 Thank you so very much indeed. Well done, everyone. 522 00:26:30,880 --> 00:26:33,160 Cheers, Jack. Good luck. Take care, Jack. 523 00:26:38,000 --> 00:26:39,840 Devastated. I wanted to keep going, 524 00:26:39,840 --> 00:26:41,960 not leave right on the cusp of the finals, 525 00:26:41,960 --> 00:26:44,360 but I was up against some incredible people today. 526 00:26:44,360 --> 00:26:45,560 I leave proud. 527 00:26:45,560 --> 00:26:48,800 It's been more than I could ever have dreamed of. It's been amazing. 528 00:26:55,320 --> 00:26:58,760 You can now call yourself MasterChef finalists. 529 00:27:01,920 --> 00:27:03,200 Yeah, I'm absolutely ecstatic. 530 00:27:03,200 --> 00:27:05,040 It's sinking in that I'm a MasterChef finalist. 531 00:27:05,040 --> 00:27:07,080 My spell worked! 532 00:27:09,720 --> 00:27:12,320 Fantastic, fantastic. I never dreamt of that. 533 00:27:12,320 --> 00:27:17,080 It feels so unreal now, but very, very fulfilling, very humbling. 534 00:27:17,080 --> 00:27:20,760 I'm going to go home and then I might get a glass of wine. 535 00:27:20,760 --> 00:27:22,080 Normally, I don't drink, 536 00:27:22,080 --> 00:27:24,680 but I might just do it tonight just for the finalist. 537 00:27:27,640 --> 00:27:29,880 I mean, this is the dream. I've grew up watching this show. 538 00:27:29,880 --> 00:27:31,720 I can't believe it. It's an amazing feeling. 539 00:27:31,720 --> 00:27:34,320 There's only four of us left, yeah. Fantastic Four! 540 00:27:35,360 --> 00:27:38,960 We have some amazing challenges lined up for you. 541 00:27:38,960 --> 00:27:44,760 First up, we are taking you to one of the undisputed ancient food 542 00:27:44,760 --> 00:27:46,360 capitals of the world. 543 00:27:48,160 --> 00:27:52,640 Guys, pack your bags. We will see you in Istanbul. 544 00:27:52,640 --> 00:27:54,840 Oh, my goodness! Oh! 545 00:28:01,080 --> 00:28:02,800 Next time... 546 00:28:02,800 --> 00:28:04,520 Oh, nice! Yeah, perfect. 547 00:28:04,520 --> 00:28:07,280 ..it's the MasterChef Finals. 548 00:28:07,280 --> 00:28:09,960 It definitely feels like the pressure's stepped up a gear today. 549 00:28:09,960 --> 00:28:11,800 I can't use this. It's garbage. 550 00:28:11,800 --> 00:28:15,760 This is attention to detail on a level I'm not used to. 551 00:28:15,760 --> 00:28:17,840 Oh! It's a piece of art. 552 00:28:17,840 --> 00:28:19,160 This is remarkable. 553 00:28:19,160 --> 00:28:22,440 At the end, one of these four exceptional cooks 554 00:28:22,440 --> 00:28:25,120 will be crowned this year's champion.