1 00:00:02,880 --> 00:00:05,480 It's the MasterChef quarterfinal. 2 00:00:07,160 --> 00:00:10,760 And this week, six best cooks are back. 3 00:00:11,600 --> 00:00:14,320 Being put through to the quarterfinal has made me 4 00:00:14,320 --> 00:00:16,640 want to win the competition more than ever. 5 00:00:16,640 --> 00:00:18,480 Obviously once you get a taste for that honey, 6 00:00:18,480 --> 00:00:20,840 you want to go as far as possible. 7 00:00:20,840 --> 00:00:22,440 Oh, sorry. I've just cut my finger. 8 00:00:22,440 --> 00:00:24,120 This competition has been full of drama, 9 00:00:24,120 --> 00:00:28,040 but I'm loving it because it's a full-on roller-coaster. 10 00:00:28,760 --> 00:00:30,000 I won an apron, 11 00:00:30,000 --> 00:00:31,720 I made it to the quarterfinal. 12 00:00:31,720 --> 00:00:33,480 Stay calm and carry on. 13 00:00:34,760 --> 00:00:36,520 The competition is really, really tough. 14 00:00:36,520 --> 00:00:38,760 But, you know, the panellists knocked some people out. 15 00:00:38,760 --> 00:00:41,480 I'm just going to go in there and just give it my all. 16 00:00:41,480 --> 00:00:43,640 I'm really surprised about how hard it's been - 17 00:00:43,640 --> 00:00:44,760 the nerves, the stress - 18 00:00:44,760 --> 00:00:46,520 but I'm glad that I'm here today 19 00:00:46,520 --> 00:00:48,640 and I can fight to stay in the competition. 20 00:00:49,720 --> 00:00:53,360 I feel excited, I feel nervous, but I have my game face on, 21 00:00:53,360 --> 00:00:55,680 so we'll get there. 22 00:00:55,680 --> 00:01:00,800 Tonight, they must cook one exceptional dish set by TV chef 23 00:01:00,800 --> 00:01:03,960 and restaurateur April Jackson. 24 00:01:03,960 --> 00:01:06,200 Big day in the MasterChef kitchen. 25 00:01:06,200 --> 00:01:09,480 And we are going to put them to the test. 26 00:01:09,480 --> 00:01:12,440 At this stage, they step up or they step on the bus home. 27 00:01:31,760 --> 00:01:34,720 Welcome back, and huge congratulations. 28 00:01:34,720 --> 00:01:37,240 You have made it to a MasterChef quarterfinal. 29 00:01:37,240 --> 00:01:39,840 You're not just cooking for John and I today. 30 00:01:39,840 --> 00:01:42,400 You are cooking for a fantastic chef. 31 00:01:42,400 --> 00:01:45,080 It gives me great pleasure now to introduce you 32 00:01:45,080 --> 00:01:49,000 to one of the most creative and innovative chefs I've ever met, 33 00:01:49,000 --> 00:01:51,800 who has set you a brief. 34 00:01:51,800 --> 00:01:55,000 Ladies and gentlemen, April Jackson. 35 00:02:00,760 --> 00:02:03,360 Hello, April. Hi. 36 00:02:03,360 --> 00:02:07,360 Today, I want to see a dish from you that celebrates cheese. 37 00:02:07,360 --> 00:02:10,160 It's an ingredient we all know and love, 38 00:02:10,160 --> 00:02:13,560 and I'm hoping that this challenge is really going to push you 39 00:02:13,560 --> 00:02:15,640 to step out of your comfort zone 40 00:02:15,640 --> 00:02:18,520 and create something that is MasterChef worthy. 41 00:02:18,520 --> 00:02:23,040 At the end of this, three of you will go through to Knockout Week. 42 00:02:23,040 --> 00:02:27,280 That does mean that three of you will be leaving the competition. 43 00:02:27,280 --> 00:02:29,480 90 minutes, ladies and gentlemen. 44 00:02:29,480 --> 00:02:31,120 Let's cook. 45 00:02:34,040 --> 00:02:36,480 I'm excited by cheese. I'm not going to lie. 46 00:02:36,480 --> 00:02:38,560 It's my favourite food. 47 00:02:38,560 --> 00:02:40,720 I genuinely love cheese. 48 00:02:40,720 --> 00:02:42,320 I used to sell it on television. 49 00:02:42,320 --> 00:02:43,960 I have eaten my fair share. 50 00:02:43,960 --> 00:02:45,440 Each cheese is so different 51 00:02:45,440 --> 00:02:48,160 and translates completely differently to a dish. 52 00:02:48,160 --> 00:02:50,360 You could go savoury, you could go sweet. 53 00:02:50,360 --> 00:02:53,440 It's the smell when the cheese is slightly burning to bring 54 00:02:53,440 --> 00:02:56,960 that nutty flavour that keeps you coming back for more. 55 00:02:56,960 --> 00:02:59,960 It's the melted cheese - seeing that stretch. 56 00:02:59,960 --> 00:03:02,360 It is the ultimate comfort food. 57 00:03:02,360 --> 00:03:05,440 I want it to be a dish that, long after this moment, 58 00:03:05,440 --> 00:03:07,040 I'm still thinking about it. 59 00:03:10,360 --> 00:03:14,080 Louise is proud of her Jamaican heritage and she wants to show off 60 00:03:14,080 --> 00:03:17,000 those flavours - big, bold and brash. 61 00:03:17,000 --> 00:03:20,120 Louise, that's delicious with a capital D. 62 00:03:20,120 --> 00:03:22,040 Louise is never ruffled. 63 00:03:22,040 --> 00:03:25,560 I think she's going to really cook to impress. 64 00:03:25,560 --> 00:03:28,080 I absolutely love cheese. 65 00:03:28,080 --> 00:03:31,760 Hard cheese, smelly cheese, soft cheese. 66 00:03:31,760 --> 00:03:33,840 So I'm hoping I'm going to smash it. 67 00:03:35,280 --> 00:03:36,800 What's your dish, please, Louise? 68 00:03:36,800 --> 00:03:40,720 So I'm making a rough puff pastry blue cheese tart with pear, 69 00:03:40,720 --> 00:03:43,240 honey-roasted pecans and a pear gel. 70 00:03:43,240 --> 00:03:44,440 That sounds amazing. 71 00:03:44,440 --> 00:03:46,680 Pear and cheese is a classic combination. Yeah. 72 00:03:46,680 --> 00:03:48,000 But it can be quite polarising. 73 00:03:48,000 --> 00:03:50,120 Are you nervous about getting that balance right? 74 00:03:50,120 --> 00:03:52,760 No, I'm not, because I know that when you have a cheese board, 75 00:03:52,760 --> 00:03:54,760 you always have something sweet and savoury, 76 00:03:54,760 --> 00:03:56,760 so it will just help to balance out the flavours. 77 00:03:56,760 --> 00:03:59,560 What do you want April to think of your cookery? 78 00:03:59,560 --> 00:04:00,760 Give me a job. 79 00:04:00,760 --> 00:04:02,320 Ooh! 80 00:04:02,320 --> 00:04:04,520 Love it! 81 00:04:02,320 --> 00:04:04,520 LAUGHTER 82 00:04:06,760 --> 00:04:10,480 I personally could eat pear and blue cheese all day, 83 00:04:10,480 --> 00:04:12,560 but if she's not got the balance right 84 00:04:12,560 --> 00:04:14,600 we could go too much either way. 85 00:04:14,600 --> 00:04:17,680 Also, when we're making any kind of tart, particularly 86 00:04:17,680 --> 00:04:20,840 when we're filling it with melted cheese, it runs the risk 87 00:04:20,840 --> 00:04:23,240 that the pastry could be soggy. 88 00:04:23,240 --> 00:04:24,840 It's all about the pastry today. 89 00:04:24,840 --> 00:04:26,480 We don't want a soggy bottom. 90 00:04:28,120 --> 00:04:30,200 JOHN: I'm sure she can make this look beautiful. 91 00:04:30,200 --> 00:04:33,240 Three individual tarts on a plate, some garnish around the outside. 92 00:04:33,240 --> 00:04:34,520 Fantastic. 93 00:04:36,600 --> 00:04:38,600 Charlotte. She's a plant-based cook. 94 00:04:38,600 --> 00:04:42,080 So far we've had big, bold flavours and great-looking food. 95 00:04:42,080 --> 00:04:45,320 Love how brave you are with your flavours. 96 00:04:45,320 --> 00:04:46,880 That is hot. 97 00:04:48,280 --> 00:04:51,840 Charlotte has just got to keep that momentum going. 98 00:04:51,840 --> 00:04:55,160 I have always loved cheese, and it was the hardest thing 99 00:04:55,160 --> 00:04:56,960 when I went vegan to give up. 100 00:04:56,960 --> 00:04:59,200 But luckily there's some amazing companies 101 00:04:59,200 --> 00:05:01,880 developing incredible stuff these days, 102 00:05:01,880 --> 00:05:06,600 so I don't have to look too far to fulfil my need for lots of cheese. 103 00:05:08,920 --> 00:05:11,400 I'm making a cheese board. 104 00:05:11,400 --> 00:05:14,520 OK. So you can actually get loads of different kinds of vegan cheeses. 105 00:05:14,520 --> 00:05:17,480 These are all plant-based and they're in the style of 106 00:05:17,480 --> 00:05:20,320 things like a camembert and a brie and a goat's cheese 107 00:05:20,320 --> 00:05:23,680 and a blue cheese. So I've got some whipped blue cheese, 108 00:05:23,680 --> 00:05:25,600 brie and camembert croquettes, 109 00:05:25,600 --> 00:05:27,560 smoked cashew and celery puree, 110 00:05:27,560 --> 00:05:29,720 fig and pickled walnuts, grapes, 111 00:05:29,720 --> 00:05:32,200 and then over the top there's a port jelly veil. 112 00:05:32,200 --> 00:05:35,840 Do you think that doing a vegan dish is going to be an extra challenge? 113 00:05:35,840 --> 00:05:38,640 I think it could be, but I hope to show that these can stand up 114 00:05:38,640 --> 00:05:40,680 against any kind of cheese. 115 00:05:44,480 --> 00:05:47,440 I think that Charlotte has a great opportunity to show us 116 00:05:47,440 --> 00:05:49,280 about her vegan cheeses. 117 00:05:49,280 --> 00:05:52,760 She's making these cheese bonbons, which is basically taking cheese, 118 00:05:52,760 --> 00:05:56,040 rolling it in some sort of breadcrumb and frying it. 119 00:05:56,040 --> 00:06:00,160 Then we've got ourselves a whipped blue cheese mixture. 120 00:06:00,160 --> 00:06:05,840 It's made from sweet potato, cashew nut, soya milk and tapioca. 121 00:06:05,840 --> 00:06:08,240 And a port wine veil. 122 00:06:08,240 --> 00:06:12,360 So a little thin jelly of port wine set to go across the whole thing, 123 00:06:12,360 --> 00:06:14,720 which should make it look quite elegant. 124 00:06:14,720 --> 00:06:17,200 I'm worried that her dish is a little bit safe. 125 00:06:17,200 --> 00:06:19,840 I ask myself, "What is she actually cooking?" 126 00:06:22,680 --> 00:06:24,600 James is a classic cook. 127 00:06:24,600 --> 00:06:27,560 What he loves is French bistro food. 128 00:06:27,560 --> 00:06:30,040 You are showing a really good touch. 129 00:06:30,040 --> 00:06:32,400 It's absolutely stunning. 130 00:06:32,400 --> 00:06:35,160 I can't fault it. 131 00:06:35,160 --> 00:06:36,640 I think this is his round. 132 00:06:36,640 --> 00:06:40,280 What can a classic cook do with great cheese? 133 00:06:40,280 --> 00:06:43,080 I love goat's cheese, I love potatoes, 134 00:06:43,080 --> 00:06:46,200 and I thought, together, they could make a great pie. 135 00:06:49,480 --> 00:06:50,680 Hi, James. Hi. 136 00:06:50,680 --> 00:06:51,920 How are you feeling? 137 00:06:51,920 --> 00:06:53,040 I'm really nervous. 138 00:06:53,040 --> 00:06:54,760 I can feel it. I just want to give you a hug. 139 00:06:54,760 --> 00:06:56,800 Oh, that'd be very kind! It's going to be OK. 140 00:06:56,800 --> 00:06:58,840 That'd be very kind. What is the dish? 141 00:06:58,840 --> 00:07:01,840 A cheese and potato pithivier. Ooh. 142 00:07:01,840 --> 00:07:04,920 With tomato coulis and ratatouille. 143 00:07:04,920 --> 00:07:06,680 Have you made a pithivier before? 144 00:07:06,680 --> 00:07:07,800 A couple of times. 145 00:07:07,800 --> 00:07:09,200 And they turned out well? 146 00:07:09,200 --> 00:07:10,760 OK! 147 00:07:13,800 --> 00:07:17,200 A pithivier is a very difficult dish for any cook, 148 00:07:17,200 --> 00:07:19,240 let alone an amateur chef. 149 00:07:19,240 --> 00:07:22,120 I want to see some pattern work in that pastry. 150 00:07:22,120 --> 00:07:25,320 Normally you use a knife and you score the pastry 151 00:07:25,320 --> 00:07:27,760 so that you can almost get leaf detail. 152 00:07:27,760 --> 00:07:31,920 If James simply covers his potato and his goat's cheese 153 00:07:31,920 --> 00:07:35,520 with plain pastry, I will be a little bit disappointed. 154 00:07:35,520 --> 00:07:38,000 JOHN: He's serving with it some ratatouille. 155 00:07:38,000 --> 00:07:40,840 Then on the side of that we've got a tomato coulis and basil oil. 156 00:07:40,840 --> 00:07:45,080 My concern right now is, is there enough cheese? 157 00:07:45,080 --> 00:07:47,040 This is a cheese challenge. 158 00:07:47,040 --> 00:07:50,840 And right now I've got a potato pie with a little bit of cheese in it. 159 00:07:52,720 --> 00:07:54,800 George wants to really push himself. 160 00:07:54,800 --> 00:07:57,240 And we've seen food influence from all around the world, 161 00:07:57,240 --> 00:08:00,560 from a Vietnamese summer roll all the way through to a bowl 162 00:08:00,560 --> 00:08:02,440 of pasta with mushrooms. 163 00:08:02,440 --> 00:08:04,840 It looks like something you'd get in a restaurant. 164 00:08:04,840 --> 00:08:07,960 There's absolutely no doubt George can cook. 165 00:08:07,960 --> 00:08:11,160 Personally, I think that Italian cheese is the king of cheese, 166 00:08:11,160 --> 00:08:13,240 especially Parmesan, especially mozzarella. 167 00:08:13,240 --> 00:08:15,520 This is actually the first dish I cooked for my wife, 168 00:08:15,520 --> 00:08:18,200 and we had it regularly throughout our camper van travels 169 00:08:18,200 --> 00:08:19,560 through Italy. 170 00:08:21,080 --> 00:08:22,880 George, what are you making for us today? 171 00:08:22,880 --> 00:08:25,040 So I'm going to make you an aubergine parmigiana. 172 00:08:25,040 --> 00:08:28,080 I'm also going to do a Parmesan collar around the stack, 173 00:08:28,080 --> 00:08:30,360 and cheese croquettes with an aubergine puree 174 00:08:30,360 --> 00:08:31,840 and a basil salsa verde. 175 00:08:31,840 --> 00:08:34,280 And why have you chosen to do two dishes on one plate, 176 00:08:34,280 --> 00:08:36,640 it sounds like? I want to show that I can work with cheese. 177 00:08:36,640 --> 00:08:37,960 My mum's a cheese specialist. 178 00:08:37,960 --> 00:08:41,000 She works in a supermarket and she sort of helps to choose the cheese. 179 00:08:41,000 --> 00:08:43,920 She's judged in the World Cheese Awards a couple of times before. 180 00:08:43,920 --> 00:08:45,320 Has she judged this dish? 181 00:08:45,320 --> 00:08:47,560 She's judged a photo of this dish. OK. 182 00:08:47,560 --> 00:08:49,000 But she was quite a harsh critic, 183 00:08:49,000 --> 00:08:52,240 so hopefully it will live up to her standards. 184 00:08:53,800 --> 00:08:56,320 I think George has a really interesting dish. 185 00:08:56,320 --> 00:09:00,640 Aubergine parmigiana is usually made with crispy aubergine, cheese 186 00:09:00,640 --> 00:09:03,720 and a lovely sumptuous tomato sauce. 187 00:09:03,720 --> 00:09:06,560 And making those Parmesan collars is quite challenging 188 00:09:06,560 --> 00:09:08,680 because they can break. 189 00:09:08,680 --> 00:09:11,920 We're getting an aubergine puree, and on top of that we're getting 190 00:09:11,920 --> 00:09:16,040 a croquette made from sundried tomato, mozzarella and scamorza - 191 00:09:16,040 --> 00:09:19,280 a smoked cheese - with a basil salsa verde 192 00:09:19,280 --> 00:09:21,480 as well as a basil mayonnaise. 193 00:09:21,480 --> 00:09:22,800 This is powerful. 194 00:09:22,800 --> 00:09:25,040 It's powerful beyond powerful. 195 00:09:28,120 --> 00:09:31,000 Ecrin was brought up in Holland. She's got Turkish parents. 196 00:09:31,000 --> 00:09:34,240 And she has experienced many different food cultures, 197 00:09:34,240 --> 00:09:36,400 and her food represents that. 198 00:09:38,240 --> 00:09:39,840 Can I please have the recipe? 199 00:09:39,840 --> 00:09:41,000 Yes, of course. 200 00:09:41,000 --> 00:09:42,600 Because that is ace. 201 00:09:42,600 --> 00:09:44,520 What's she going to do today? 202 00:09:46,000 --> 00:09:48,600 So far, the judges have been loving my food. 203 00:09:48,600 --> 00:09:51,240 I just want to prove to everyone that I can be better than just 204 00:09:51,240 --> 00:09:54,920 a home cook and that I am capable of trying new things. 205 00:09:57,440 --> 00:10:00,960 I'm going to make a deconstructed kunefe cheesecake. 206 00:10:00,960 --> 00:10:02,360 Did you say kunefe cheesecake? 207 00:10:02,360 --> 00:10:03,960 Kunefe, yeah. What does that mean? 208 00:10:03,960 --> 00:10:06,320 It's usually with filo pastry that's, like... Oh. 209 00:10:06,320 --> 00:10:08,080 ..really thinly shredded. 210 00:10:08,080 --> 00:10:11,040 I've made, like, bird's nest with it, and then you will get 211 00:10:11,040 --> 00:10:15,880 the cheesecake base, so the crumbs, and then you'll get the cheesecake. 212 00:10:15,880 --> 00:10:17,960 And what cheese are you using for this dish? 213 00:10:17,960 --> 00:10:19,760 I'm mixing ricotta and cream cheese. 214 00:10:19,760 --> 00:10:21,520 OK. Yeah. I don't like cheese. 215 00:10:21,520 --> 00:10:23,400 GREGG GASPS 216 00:10:21,520 --> 00:10:23,400 You don't like cheese? 217 00:10:23,400 --> 00:10:25,040 No, I actually dislike it. 218 00:10:25,040 --> 00:10:26,320 Is that all cheese? 219 00:10:26,320 --> 00:10:29,240 Yeah. So what did you think when you got this brief, then? 220 00:10:29,240 --> 00:10:31,000 Honestly? Yeah, I wasn't happy, 221 00:10:31,000 --> 00:10:34,360 but I thought, "I can make something with it." 222 00:10:35,440 --> 00:10:38,800 APRIL: Whenever I hear people make deconstructed anything, 223 00:10:38,800 --> 00:10:40,400 I'm a bit nervous. 224 00:10:40,400 --> 00:10:43,800 I always wonder, "Is this just going to be something that you're doing 225 00:10:43,800 --> 00:10:47,800 "because it looks cute, but is it going to deliver in flavour?" 226 00:10:47,800 --> 00:10:50,320 We're going to get the cheesecake topping made from 227 00:10:50,320 --> 00:10:51,720 the cream cheese and the ricotta. 228 00:10:51,720 --> 00:10:54,320 The base of the cheesecake has been turned to a crumb. 229 00:10:54,320 --> 00:10:57,120 We're going to get this little nest made from the kunefe - 230 00:10:57,120 --> 00:10:58,560 very, very fine pastry. 231 00:10:58,560 --> 00:11:01,000 I think the same texture, the outside, 232 00:11:01,000 --> 00:11:03,840 like a baklava. That crispiness, that's what we want. 233 00:11:03,840 --> 00:11:07,680 And then on the side of that we're getting pomegranate caviar, 234 00:11:07,680 --> 00:11:11,360 bits of basil, white chocolate shards. 235 00:11:11,360 --> 00:11:13,200 There's a huge amount going on here. 236 00:11:13,200 --> 00:11:16,000 I hope it all works together. 237 00:11:16,000 --> 00:11:18,400 You have 25 minutes left! 238 00:11:22,120 --> 00:11:23,720 Vera has German parents. 239 00:11:23,720 --> 00:11:25,880 She has travelled all over the world, 240 00:11:25,880 --> 00:11:27,520 but she was brought up in Italy. 241 00:11:27,520 --> 00:11:29,680 We've had filled pasta - really good. 242 00:11:29,680 --> 00:11:33,280 We've had squid ink pasta - absolutely fabulous. 243 00:11:33,280 --> 00:11:35,120 Vera absolutely smashed that one. 244 00:11:35,120 --> 00:11:37,040 That is proper peng. 245 00:11:37,040 --> 00:11:39,040 I think she's got great foundation. 246 00:11:39,040 --> 00:11:40,440 I think she's got great flavours. 247 00:11:40,440 --> 00:11:43,000 I think she's one to watch. 248 00:11:43,000 --> 00:11:45,440 I found the brief quite tricky. 249 00:11:45,440 --> 00:11:48,560 My imminent thought with cheese is always savoury, but I wanted 250 00:11:48,560 --> 00:11:51,960 to show my creative side. So hopefully today goes well. 251 00:11:53,920 --> 00:11:57,200 Hi, Vera. What are you making with these beautiful cheeses 252 00:11:57,200 --> 00:11:58,400 I see on your desk? 253 00:11:58,400 --> 00:12:01,760 I wanted to represent cheese both as a sweet and savoury, 254 00:12:01,760 --> 00:12:04,480 so I'm making ricotta lemon cake, reminiscent of the cheesecakes 255 00:12:04,480 --> 00:12:06,080 my mum used to make as a kid. 256 00:12:06,080 --> 00:12:07,600 Germans love baked cheesecake. 257 00:12:07,600 --> 00:12:09,280 And then I made a little trio 258 00:12:09,280 --> 00:12:11,320 of savoury cheese desserts on the side. 259 00:12:11,320 --> 00:12:14,840 Wow. Why are you doing so much, Vera? 260 00:12:14,840 --> 00:12:16,240 A, I want to impress you guys. 261 00:12:16,240 --> 00:12:19,120 But then, B, it would be wrong of me to just get on the competition, 262 00:12:19,120 --> 00:12:21,600 do something that I could make at home and not take advantage 263 00:12:21,600 --> 00:12:22,920 of it, so... Wow. 264 00:12:22,920 --> 00:12:25,000 You have got so much to do. Good luck, Vera. 265 00:12:25,000 --> 00:12:26,440 Yeah. Thank you very much. 266 00:12:28,640 --> 00:12:31,240 We have got a Parmesan tuile, which is going to be filled 267 00:12:31,240 --> 00:12:34,040 with a mixture of gorgonzola and mascarpone. 268 00:12:34,040 --> 00:12:37,120 We've then got strawberries dipped in a caramel-flavoured 269 00:12:37,120 --> 00:12:40,360 Norwegian cheese, and the Norwegian cheese is sweet. 270 00:12:40,360 --> 00:12:42,640 And she's made almost like a fondue, which she's dipped 271 00:12:42,640 --> 00:12:43,760 the strawberries in. 272 00:12:43,760 --> 00:12:46,480 So it's going to be a little sort of play around with the mind. 273 00:12:46,480 --> 00:12:49,600 And she's promising us a beetroot stack with cheese in the centre 274 00:12:49,600 --> 00:12:52,080 of it, which is also going to play with your mind. 275 00:12:52,080 --> 00:12:53,760 Now, does it all belong together? 276 00:12:53,760 --> 00:12:55,600 We're about to find out. 277 00:12:55,600 --> 00:12:59,840 I love that Vera's dish seems to be based on a memory of 278 00:12:59,840 --> 00:13:02,360 her mother making beautiful cheesecakes for her. 279 00:13:02,360 --> 00:13:05,640 My concern is, is she just trying to do too much? 280 00:13:07,080 --> 00:13:08,840 You have just 15 minutes left. 281 00:13:08,840 --> 00:13:11,720 15 minutes, ladies and gentlemen. 282 00:13:14,840 --> 00:13:16,280 Just need to start plating up. 283 00:13:16,280 --> 00:13:18,040 What's done is done! 284 00:13:20,280 --> 00:13:24,120 We have 90 seconds. Very, very last touches! 285 00:13:31,040 --> 00:13:33,960 That's it. Stop, everybody. 286 00:13:33,960 --> 00:13:35,240 And breathe. 287 00:13:37,920 --> 00:13:39,000 Stressful. 288 00:13:39,000 --> 00:13:40,880 But I managed to get everything on the plate. 289 00:13:40,880 --> 00:13:43,480 So fingers crossed the judges will like it. 290 00:13:46,480 --> 00:13:51,800 Dr George's cheese-inspired dish is aubergine parmigiana 291 00:13:51,800 --> 00:13:56,120 topped with mozzarella, wrapped in a Parmesan collar, 292 00:13:56,120 --> 00:14:00,880 served with a smoked scamorza cheese and sundried tomato croquette, 293 00:14:00,880 --> 00:14:04,320 topped with a basil salsa verde, 294 00:14:04,320 --> 00:14:08,720 on a smoked aubergine puree with a basil mayonnaise. 295 00:14:16,480 --> 00:14:20,360 A parmigiana melanzane is a big, wet, sloppy dish. 296 00:14:20,360 --> 00:14:22,680 You've made it into a stack as best you can so it's not 297 00:14:22,680 --> 00:14:25,000 as wet as it would be, but you're capturing the flavour. 298 00:14:25,000 --> 00:14:27,880 Your aubergine is cooked. Your tomato is sweet, slightly acidic. 299 00:14:27,880 --> 00:14:29,840 I'm picking up a little bit of garlic as well. 300 00:14:29,840 --> 00:14:33,280 And it's that bounciness of mozzarella that you've got in there. 301 00:14:33,280 --> 00:14:36,080 Your basil salsa verde across the top of your croquette is great. 302 00:14:36,080 --> 00:14:37,840 I like the aubergine puree. 303 00:14:37,840 --> 00:14:41,680 The flavour inside the croquette of the sundried tomatoes 304 00:14:41,680 --> 00:14:44,760 and the smoky cheese is very, very good. 305 00:14:44,760 --> 00:14:47,400 I think you're demonstrating lots of skill here. 306 00:14:47,400 --> 00:14:51,440 George, your little Parmesan collar is everything 307 00:14:51,440 --> 00:14:53,080 that I love about cheese. 308 00:14:53,080 --> 00:14:56,320 It has that saltiness, it has that crispy crunch. 309 00:14:56,320 --> 00:15:00,040 It reminds me of when you make a toastie and it's a little bit burnt, 310 00:15:00,040 --> 00:15:01,880 and those are the gems. 311 00:15:01,880 --> 00:15:05,000 You have used different types of cheeses in different ways, 312 00:15:05,000 --> 00:15:08,920 and I think that you have done a really, a really good job. 313 00:15:10,160 --> 00:15:12,560 I definitely feel like I hit the brief, got three different 314 00:15:12,560 --> 00:15:13,760 sorts of cheese in there. 315 00:15:13,760 --> 00:15:16,680 I worked my socks off in that kitchen, I didn't stop. 316 00:15:16,680 --> 00:15:19,440 So hopefully I've done enough to get through. 317 00:15:22,480 --> 00:15:28,680 Admin officer Louise has made a blue cheese and pear pastry tart, 318 00:15:28,680 --> 00:15:34,600 served with honey-roasted pecans, a pear salad and pear gel. 319 00:15:40,200 --> 00:15:43,520 I admire the fact you made rough puff in the time you had, 320 00:15:43,520 --> 00:15:45,320 but that pastry right in the middle of it 321 00:15:45,320 --> 00:15:47,080 was just not quite cooked enough. 322 00:15:47,080 --> 00:15:49,240 It just needs a bit longer. 323 00:15:49,240 --> 00:15:52,240 I don't think you've got enough of that blue cheese in there. 324 00:15:52,240 --> 00:15:54,040 I can get the sweetness of the pear, 325 00:15:54,040 --> 00:15:58,120 but not enough salty gooeyness of that cheese. 326 00:15:58,120 --> 00:16:00,320 The nuts are great. They taste great. 327 00:16:00,320 --> 00:16:02,960 And your little dices of pear, fabulous. 328 00:16:02,960 --> 00:16:06,240 I think the cheese that you have chosen is actually quite mild 329 00:16:06,240 --> 00:16:09,000 for blue cheese, and I think that you could've pushed the boat 330 00:16:09,000 --> 00:16:12,680 a little bit further, maybe also introduced another cheese element, 331 00:16:12,680 --> 00:16:15,600 just because this is a cheese-focused plate of food, 332 00:16:15,600 --> 00:16:18,600 and at the minute the other elements - which are great - 333 00:16:18,600 --> 00:16:20,680 they're singing a little bit louder. 334 00:16:22,640 --> 00:16:25,360 I'm happy that it's done, but I think I was a bit wary 335 00:16:25,360 --> 00:16:29,800 because I wasn't too sure how much people like blue cheese. 336 00:16:29,800 --> 00:16:34,120 To know that the pastry was undercooked and I had a bit of time 337 00:16:34,120 --> 00:16:35,680 is a bit frustrating. 338 00:16:37,000 --> 00:16:41,120 Retired software engineer James has cooked a goat's cheese 339 00:16:41,120 --> 00:16:46,160 and potato pithivier, served with a tomato coulis, 340 00:16:46,160 --> 00:16:48,680 ratatouille and basil oil. 341 00:16:49,880 --> 00:16:53,000 James, when you said you were doing a pithivier, I did envision 342 00:16:53,000 --> 00:16:56,240 this beautiful detail on your pastry, which we haven't seen. 343 00:17:04,040 --> 00:17:07,800 The top of your pastry is still not quite cooked enough. 344 00:17:09,480 --> 00:17:12,400 You haven't put the cheese evenly through your pithivier. 345 00:17:12,400 --> 00:17:15,120 Some mouthfuls are a little bland. 346 00:17:15,120 --> 00:17:19,720 Others are glorious in really quite salty, almost peppery, 347 00:17:19,720 --> 00:17:23,000 slippery goat's cheese and soft potatoes. 348 00:17:23,000 --> 00:17:26,680 I think that your work on the vegetables is perfect, 349 00:17:26,680 --> 00:17:31,040 and your tomato coulis is lovely and bright, but unfortunately 350 00:17:31,040 --> 00:17:35,040 I am just not getting that comforting cheese flavour that 351 00:17:35,040 --> 00:17:38,040 I am so, so hoping for. 352 00:17:38,040 --> 00:17:42,400 Much as I love a potato pie, this is a cheese brief. 353 00:17:42,400 --> 00:17:45,240 I don't feel we've got enough cheese in here. 354 00:17:46,960 --> 00:17:49,200 The judges' comments were fair. 355 00:17:49,200 --> 00:17:51,400 The pie wasn't cheesy enough, 356 00:17:51,400 --> 00:17:55,600 and as cheese was the brief, I didn't quite meet it. 357 00:17:56,720 --> 00:18:01,920 Customer success manager Ecrin has made a deconstructed cheesecake - 358 00:18:01,920 --> 00:18:06,440 ricotta cream cheese flavoured with vanilla, biscuit crumb, 359 00:18:06,440 --> 00:18:11,800 white chocolate shards, crushed pistachios and pomegranate caviar, 360 00:18:11,800 --> 00:18:16,000 served with a kunefe-spun pastry bird's nest 361 00:18:16,000 --> 00:18:18,080 soaked in a sugar syrup. 362 00:18:23,160 --> 00:18:26,800 Ecrin, I think that the plate that you have presented is beautiful. 363 00:18:26,800 --> 00:18:30,560 It has textures, it has different flavours coming through. 364 00:18:30,560 --> 00:18:34,640 Your cream cheese mixture for your cheesecake is really lovely. 365 00:18:34,640 --> 00:18:36,800 White chocolate, I think it's great 366 00:18:36,800 --> 00:18:39,120 because it's really lovely and sweet. 367 00:18:39,120 --> 00:18:42,800 I think what you've done here is you've combined 368 00:18:42,800 --> 00:18:44,800 a cheesecake with baklava. 369 00:18:44,800 --> 00:18:48,400 What I'm getting is a buttery biscuit base 370 00:18:48,400 --> 00:18:50,920 with a mild cheese-like cheesecake. 371 00:18:50,920 --> 00:18:54,840 And then I'm going into this syrupy crunch of a good baklava, 372 00:18:54,840 --> 00:18:56,680 and I'm really enjoying it. 373 00:18:56,680 --> 00:18:59,440 The little spheres of pomegranate are showing skill, 374 00:18:59,440 --> 00:19:01,080 as is the chocolate work. 375 00:19:01,080 --> 00:19:03,000 Not a huge amount of cookery, 376 00:19:03,000 --> 00:19:05,720 but I think this is really, brilliantly clever. 377 00:19:08,280 --> 00:19:11,920 I made a good dish, in my opinion, with an ingredient 378 00:19:11,920 --> 00:19:13,360 that I don't like. 379 00:19:13,360 --> 00:19:15,560 So, yeah, I'm happy. 380 00:19:18,000 --> 00:19:22,280 IT programme director Charlotte has served a vegan cheese board - 381 00:19:22,280 --> 00:19:27,280 vegan goat's cheese, vegan camembert and brie croquettes, 382 00:19:27,280 --> 00:19:31,360 smoked cashew nut cream, caramelised walnuts, 383 00:19:31,360 --> 00:19:34,960 pickled pear ribbons, fig and grape slices 384 00:19:34,960 --> 00:19:37,440 and rosemary oatcake crumb, 385 00:19:37,440 --> 00:19:40,320 covered in a port jelly blanket. 386 00:19:46,720 --> 00:19:49,200 That's the goat's cheese style one? Mm-hm. 387 00:19:49,200 --> 00:19:50,840 That's the cashew cream? Yeah. 388 00:19:50,840 --> 00:19:52,320 And where's the blue one? 389 00:19:52,320 --> 00:19:55,600 I forgot to put the blue cheese on there. 390 00:19:55,600 --> 00:19:58,280 I've kicked myself 100 times since. 391 00:20:02,400 --> 00:20:05,880 So the goat's cheese is very, very sharp and quite sour, 392 00:20:05,880 --> 00:20:07,280 and I like that. 393 00:20:07,280 --> 00:20:08,640 The croquettes, I really like. 394 00:20:08,640 --> 00:20:11,240 They remind me of a mac and cheese croquettes. 395 00:20:11,240 --> 00:20:13,240 Your smoked cashew nut cream, 396 00:20:13,240 --> 00:20:14,920 I'd like some more smoke in there. 397 00:20:14,920 --> 00:20:17,520 I'm sad the blue cheese isn't on there because you would've got 398 00:20:17,520 --> 00:20:20,160 this sort of lovely saltiness that went with that blue cheese. 399 00:20:20,160 --> 00:20:23,360 What I get is a complete array of different cheese textures 400 00:20:23,360 --> 00:20:27,480 and flavours going from soft to dry and crumbly, tangy, 401 00:20:27,480 --> 00:20:31,400 slightly smoky, as well as the bitter oil from walnuts, 402 00:20:31,400 --> 00:20:33,000 figs and grapes. 403 00:20:33,000 --> 00:20:36,000 But as delicious as this is, there's not a great deal 404 00:20:36,000 --> 00:20:37,520 of cookery going on. 405 00:20:37,520 --> 00:20:39,440 I would like to have seen a little bit more. 406 00:20:39,440 --> 00:20:41,920 Unfortunately for me, I wanted the veil to taste a little bit 407 00:20:41,920 --> 00:20:45,640 more of port. And plant-based cheese, whilst it tastes great, 408 00:20:45,640 --> 00:20:49,000 like Gregg and John have said, I'm struggling to see 409 00:20:49,000 --> 00:20:51,040 what you've really cooked. 410 00:20:53,000 --> 00:20:55,760 CHARLOTTE: I was disappointed to hear about the thinking 411 00:20:55,760 --> 00:20:57,760 there might not be enough cooking. 412 00:20:57,760 --> 00:21:01,960 But the dish still tasted good, and I was happy with what I put up. 413 00:21:03,760 --> 00:21:08,840 Financial analyst Vera has made a lemon ricotta baked cheesecake, 414 00:21:08,840 --> 00:21:12,440 topped with a rosemary and honey mascarpone cream 415 00:21:12,440 --> 00:21:14,640 and caramelised walnuts, 416 00:21:14,640 --> 00:21:18,120 served with layered beetroot and goat's cheese, 417 00:21:18,120 --> 00:21:22,560 strawberry marinated in a Norwegian brown cheese toffee, 418 00:21:22,560 --> 00:21:26,880 and a Parmesan tuile filled with gorgonzola, mascarpone, 419 00:21:26,880 --> 00:21:28,400 grapes and walnuts. 420 00:21:33,800 --> 00:21:36,680 Your cake is absolutely fantastic. 421 00:21:36,680 --> 00:21:39,400 The ricotta is light. There's loads of vanilla in there. 422 00:21:39,400 --> 00:21:41,960 There is a lemon flavour in the cream, making it refreshing. 423 00:21:41,960 --> 00:21:45,320 And you've got some little candied nuts as well. 424 00:21:45,320 --> 00:21:47,400 Strawberry and cheese. 425 00:21:47,400 --> 00:21:49,400 Who knew? 426 00:21:49,400 --> 00:21:53,640 You've got a slight caramel, almost salty tang 427 00:21:53,640 --> 00:21:57,600 that blends really nicely into super-sweet strawberry. 428 00:21:57,600 --> 00:21:59,640 I think that's really quite clever. 429 00:21:59,640 --> 00:22:02,920 Your Parmesan brandy snap, I think it's a really good idea. 430 00:22:02,920 --> 00:22:06,160 It's very, very rich and salty on the outside with Parmesan. 431 00:22:06,160 --> 00:22:09,200 The blue cheese through the centre is really strong and delicious. 432 00:22:09,200 --> 00:22:10,840 I like the strength of it. 433 00:22:10,840 --> 00:22:12,960 The beetroot and the cheese is subtle. 434 00:22:12,960 --> 00:22:15,320 Sweet beetroot, a little bit of goat's cheese - nice. 435 00:22:15,320 --> 00:22:19,600 That's good. And the strawberry tastes really, really good. 436 00:22:19,600 --> 00:22:22,600 You have truly challenged me and you have won 437 00:22:22,600 --> 00:22:25,360 because I've never heard of caramel cheese. 438 00:22:25,360 --> 00:22:28,200 And I'm going to need us all to learn about it so that I can take 439 00:22:28,200 --> 00:22:30,000 that trick with me away from here. 440 00:22:30,000 --> 00:22:33,600 That gave me everything that I wanted from this brief. 441 00:22:35,960 --> 00:22:37,440 I'm feeling super relieved. 442 00:22:37,440 --> 00:22:40,440 I was super nervous before walking up to the judges, 443 00:22:40,440 --> 00:22:44,320 but in the end it turned out really well so I'm super chuffed. 444 00:22:47,600 --> 00:22:49,800 A brilliant day in the MasterChef kitchen. 445 00:22:49,800 --> 00:22:51,760 I think a really tough brief, actually. 446 00:22:51,760 --> 00:22:54,000 Some people played it more safe than others, 447 00:22:54,000 --> 00:22:55,720 but there were some great-looking dishes. 448 00:22:55,720 --> 00:22:57,960 I think they did a great job and I don't want to be the one 449 00:22:57,960 --> 00:23:01,040 to make the decision. April, it's been a pleasure having you. 450 00:23:01,040 --> 00:23:03,080 Thank you so much. Thank you. 451 00:23:06,840 --> 00:23:09,040 I've got to say I thought it was a great quarterfinal. 452 00:23:09,040 --> 00:23:11,640 On the whole, I thought the standard was very, very high. 453 00:23:11,640 --> 00:23:15,880 But we've only got room for three of them in Knockout Week. 454 00:23:15,880 --> 00:23:18,320 There was one person who really impressed all three of us 455 00:23:18,320 --> 00:23:20,040 and that was Vera. 456 00:23:20,040 --> 00:23:22,960 We had a strawberry coated in caramel cheese. 457 00:23:22,960 --> 00:23:26,120 Never had that before, and it actually worked with the cheesecake. 458 00:23:26,120 --> 00:23:29,600 And then a beetroot stack with goat's cheese, which was delightful. 459 00:23:29,600 --> 00:23:31,680 Put her through! 460 00:23:31,680 --> 00:23:34,120 There's one other person I think actually deserves 461 00:23:34,120 --> 00:23:37,000 an automatic place here, and that's George. 462 00:23:37,000 --> 00:23:39,800 Taking what is normally a very, very wet dish 463 00:23:39,800 --> 00:23:42,840 of slippery aubergines, tomato and mozzarella, 464 00:23:42,840 --> 00:23:45,640 managed to get it in a stack with a circle of Parmesan. 465 00:23:45,640 --> 00:23:46,800 And I love the croquette. 466 00:23:46,800 --> 00:23:49,240 Yes. There was plenty of technique. You're absolutely right. 467 00:23:49,240 --> 00:23:50,720 George has got himself a place. 468 00:23:50,720 --> 00:23:54,000 That means we've got four cooks left and there's only one place 469 00:23:54,000 --> 00:23:56,440 left in Knockout Week. 470 00:23:56,440 --> 00:23:59,080 Louise made for us a pear and blue cheese tart. 471 00:23:59,080 --> 00:24:01,040 There definitely was not enough cheese. 472 00:24:01,040 --> 00:24:02,240 It wasn't powerful enough. 473 00:24:02,240 --> 00:24:03,760 That pastry wasn't cooked, Gregg. 474 00:24:03,760 --> 00:24:06,480 You have to deliver when it matters. I think Louise is gone, John. 475 00:24:06,480 --> 00:24:09,440 Do you know there's somebody else who actually almost has exactly 476 00:24:09,440 --> 00:24:10,760 the same issue? 477 00:24:10,760 --> 00:24:12,880 Undercooked pastry and not enough cheese. 478 00:24:12,880 --> 00:24:14,400 And that's James. 479 00:24:14,400 --> 00:24:17,880 I'm really sorry, but I think James is gone. 480 00:24:17,880 --> 00:24:21,680 I found Ecrin's dish absolutely beautiful 481 00:24:21,680 --> 00:24:23,280 and fantastically delicious. 482 00:24:23,280 --> 00:24:27,760 We had that lovely creamy mixture of the ricotta and the cream cheese, 483 00:24:27,760 --> 00:24:31,360 spherification from pomegranate, the little kunefe nest. 484 00:24:31,360 --> 00:24:33,720 There could've been a little bit more cookery on show, 485 00:24:33,720 --> 00:24:36,440 but I don't believe she's the only person in the room who actually 486 00:24:36,440 --> 00:24:38,760 needs to show us a little bit more process. 487 00:24:38,760 --> 00:24:40,680 Charlotte's dish looked great. 488 00:24:40,680 --> 00:24:43,360 This sort of veil of port across the top. 489 00:24:43,360 --> 00:24:46,280 Underneath there, we were supposed to get different types of cheese. 490 00:24:46,280 --> 00:24:48,040 She missed out on the blue cheese 491 00:24:48,040 --> 00:24:49,800 and there wasn't a lot of cooking going on. 492 00:24:49,800 --> 00:24:52,360 It was chopping and stirring and mixing things together. 493 00:24:55,000 --> 00:24:56,840 I really want to stay in the competition 494 00:24:56,840 --> 00:24:59,040 so I'm really nervous about the judges' decision, 495 00:24:59,040 --> 00:25:01,440 but what will be will be. 496 00:25:01,440 --> 00:25:03,840 I'm not sure if I did enough. 497 00:25:03,840 --> 00:25:06,600 I would love to have a place in Knockout Week. 498 00:25:06,600 --> 00:25:08,840 But, yeah, we'll just wait and see. 499 00:25:19,040 --> 00:25:21,320 We really value the hard work you put into that. 500 00:25:21,320 --> 00:25:22,440 Well done. 501 00:25:22,440 --> 00:25:24,480 That was a great quarterfinal. 502 00:25:24,480 --> 00:25:27,280 The first person going through to Knockout Week is... 503 00:25:28,960 --> 00:25:30,560 ..Vera. 504 00:25:30,560 --> 00:25:32,000 Congratulations. 505 00:25:32,000 --> 00:25:33,680 Thank you very much. 506 00:25:33,680 --> 00:25:37,280 The second person going through to Knockout Week is... 507 00:25:41,960 --> 00:25:43,160 ..George. 508 00:25:45,160 --> 00:25:46,560 Lots of skill on show, 509 00:25:46,560 --> 00:25:49,200 and you definitely hit the cheese brief, George. 510 00:25:51,360 --> 00:25:54,120 As you know, we can't take all of you with us. 511 00:25:58,560 --> 00:26:00,680 James, 512 00:26:00,680 --> 00:26:02,200 Louise, 513 00:26:02,200 --> 00:26:04,000 I'm sorry. You're both leaving us. 514 00:26:04,000 --> 00:26:06,200 Thank you very much. Thank you. Thank you. 515 00:26:06,200 --> 00:26:09,080 Bye, guys. Thank you. Well done. Thanks so much indeed. Thank you. 516 00:26:13,120 --> 00:26:15,400 Charlotte, Ecrin, 517 00:26:15,400 --> 00:26:18,560 one more place in Knockout Week. 518 00:26:18,560 --> 00:26:22,360 The third person going through to Knockout Week is... 519 00:26:24,680 --> 00:26:25,880 ..Ecrin. 520 00:26:28,080 --> 00:26:30,480 Charlotte, thank you so very much. 521 00:26:30,480 --> 00:26:32,720 It's been a real pleasure having you. 522 00:26:32,720 --> 00:26:35,160 Sadly, your competition is over. 523 00:26:40,280 --> 00:26:43,040 I felt gutted to be going home. 524 00:26:43,040 --> 00:26:47,640 It's been great to be in this competition and just put myself 525 00:26:47,640 --> 00:26:50,400 under that kind of pressure. It's amazing. 526 00:26:50,400 --> 00:26:52,800 It's an experience like no other. 527 00:26:52,800 --> 00:26:55,000 I feel disappointed. 528 00:26:55,000 --> 00:26:57,600 But, you know, I'm almost 70. 529 00:26:57,600 --> 00:27:00,360 I made it to the MasterChef quarterfinal. 530 00:27:00,360 --> 00:27:02,720 Far more than I expected. 531 00:27:02,720 --> 00:27:07,080 To be going home is going to be great because I can relax! 532 00:27:07,080 --> 00:27:08,920 But it's also bittersweet. 533 00:27:08,920 --> 00:27:11,400 This is not going to stop me cooking. 534 00:27:11,400 --> 00:27:14,200 I love food and I'm just going to continue my journey. 535 00:27:17,440 --> 00:27:19,400 THEY CHEER 536 00:27:19,400 --> 00:27:21,440 You are going through to Knockout Week. 537 00:27:21,440 --> 00:27:22,520 Congratulations. 538 00:27:25,480 --> 00:27:26,760 I was worried. 539 00:27:26,760 --> 00:27:29,520 I didn't think I would go to the Knockout Week. 540 00:27:29,520 --> 00:27:32,720 I was even mentally prepared that I was not going. 541 00:27:32,720 --> 00:27:35,440 But, yeah, here I am. 542 00:27:36,480 --> 00:27:38,160 Just absolutely ecstatic. 543 00:27:38,160 --> 00:27:39,800 I can't wait to tell my wife. 544 00:27:39,800 --> 00:27:42,040 Oh, I'm going to cry! 545 00:27:42,040 --> 00:27:43,240 Ohh. 546 00:27:45,720 --> 00:27:48,000 I'm just so happy to be here. 547 00:27:49,000 --> 00:27:52,160 Now that I'm here I definitely want to make it to the semifinals, 548 00:27:52,160 --> 00:27:54,440 finals, at the very least. 549 00:27:54,440 --> 00:27:57,240 So, yeah, I'm here to win it now. 550 00:28:01,000 --> 00:28:04,240 Next time, it's Comeback Week, 551 00:28:04,240 --> 00:28:06,480 and five past contestants... 552 00:28:06,480 --> 00:28:07,680 Oh! 553 00:28:07,680 --> 00:28:09,520 ..return to the MasterChef kitchen... 554 00:28:09,520 --> 00:28:10,560 Argh! 555 00:28:10,560 --> 00:28:13,040 ..where they'll face two demanding challenges... 556 00:28:13,040 --> 00:28:14,840 Oh... Ooh! 557 00:28:16,600 --> 00:28:19,000 ..for another chance... 558 00:28:19,000 --> 00:28:20,040 Agh! 559 00:28:20,040 --> 00:28:21,080 Oh! 560 00:28:21,080 --> 00:28:23,760 ..to battle it out for the MasterChef title. 561 00:28:23,760 --> 00:28:25,000 Go, go, go, go, go. 562 00:28:25,000 --> 00:28:26,040 Hmm. 563 00:28:26,040 --> 00:28:27,080 Agh... 564 00:28:27,080 --> 00:28:28,120 Woo! Yes. 565 00:28:28,120 --> 00:28:30,040 I think that's absolutely fantastic.