1 00:00:02,350 --> 00:00:04,110 It's knockout week on MasterChef. 2 00:00:04,150 --> 00:00:05,510 It's pretty intense, the heat. 3 00:00:05,550 --> 00:00:06,590 Hot, hot, hot. 4 00:00:06,630 --> 00:00:09,030 And the remaining cooks... 5 00:00:09,070 --> 00:00:10,670 Oh, gosh. 6 00:00:10,710 --> 00:00:14,390 ..have felt the heat of their first professional kitchen. 7 00:00:14,430 --> 00:00:16,070 You could mow the lawn with this! 8 00:00:16,110 --> 00:00:18,270 It just hurts. 9 00:00:18,310 --> 00:00:21,030 {\an8}Cooking in front of that grill was one of the hardest things 10 00:00:21,070 --> 00:00:22,270 {\an8}I think I've ever done. 11 00:00:22,310 --> 00:00:23,430 Now they're back... 12 00:00:23,470 --> 00:00:24,470 Ahh! 13 00:00:24,510 --> 00:00:25,950 ..to fight for their place... 14 00:00:25,990 --> 00:00:27,470 Oh. Oh, God. 15 00:00:27,510 --> 00:00:30,230 ..in the semifinals.Ah! 16 00:00:30,270 --> 00:00:31,710 I have impostor syndrome 17 00:00:31,750 --> 00:00:34,110 and I worry that my luck's going to run out, 18 00:00:34,150 --> 00:00:35,630 but to think about going home 19 00:00:35,670 --> 00:00:36,830 is not a good thought. 20 00:00:36,870 --> 00:00:39,870 It's been an absolute ride of emotions. 21 00:00:39,910 --> 00:00:41,310 Calling myself a MasterChef 22 00:00:41,350 --> 00:00:43,150 semifinalist would be incredible. 23 00:00:43,190 --> 00:00:45,910 It's an absolute dream. 24 00:00:45,950 --> 00:00:47,190 I can't believe it. 25 00:00:47,230 --> 00:00:48,470 I still can't believe it. 26 00:00:48,510 --> 00:00:51,110 We've got great cooks, ambitious cooks, 27 00:00:51,150 --> 00:00:53,830 absolutely desperate to stay in this competition. 28 00:00:53,870 --> 00:00:56,550 I'll tell you what, no-one is going to want to go home now. 29 00:01:12,390 --> 00:01:14,310 There you are, our final nine. 30 00:01:14,350 --> 00:01:18,150 What a wonderful room full of culinary talent. 31 00:01:18,190 --> 00:01:19,950 You were supposed to be ten, 32 00:01:19,990 --> 00:01:23,190 but Ecrin's unable to carry on in the competition. 33 00:01:23,230 --> 00:01:26,350 You are now cooking for a place in the semifinals. 34 00:01:27,830 --> 00:01:30,390 John and I can say with all confidence, 35 00:01:30,430 --> 00:01:32,830 this year's winner is in the room right now. 36 00:01:34,310 --> 00:01:37,750 Your brief is to cook for us canapes. 37 00:01:37,790 --> 00:01:40,510 Sweet or savoury, 38 00:01:40,550 --> 00:01:46,790 it should be one single mouthful of absolute deliciousness. 39 00:01:46,830 --> 00:01:48,550 At the end of this, 40 00:01:48,590 --> 00:01:49,870 one of you is going home. 41 00:01:51,110 --> 00:01:52,470 One hour, 45 minutes. 42 00:01:52,510 --> 00:01:55,910 Nine portions of your canape and they must be identical. 43 00:01:57,190 --> 00:01:58,150 Let's cook. 44 00:01:59,430 --> 00:02:04,590 A great canape is actually a whole plate of food reduced to miniature. 45 00:02:07,150 --> 00:02:09,070 One of the biggest issues with canapes 46 00:02:09,110 --> 00:02:10,950 is keeping them small. 47 00:02:10,990 --> 00:02:13,990 If they need a knife and fork, they are not canapes. 48 00:02:15,070 --> 00:02:18,430 21-year-old Abi from Leeds has made it this far 49 00:02:18,470 --> 00:02:22,150 by successfully combining modern European techniques 50 00:02:22,190 --> 00:02:24,350 with Asian-inspired dishes. 51 00:02:26,150 --> 00:02:27,670 The standard's obviously high now. 52 00:02:27,710 --> 00:02:29,590 We're in the final nine. 53 00:02:29,630 --> 00:02:32,150 {\an8}Hopefully, one of them messes up or something today, 54 00:02:32,190 --> 00:02:34,470 {\an8}so then it just makes you a bit less risk of going home. 55 00:02:37,390 --> 00:02:38,470 What's your canape? 56 00:02:38,510 --> 00:02:41,110 It is a steak tartare with confit quail's egg yolk, 57 00:02:41,150 --> 00:02:44,470 on a nigella seed cracker and horseradish mayonnaise. 58 00:02:44,510 --> 00:02:45,990 It's one of my favourite dishes. 59 00:02:46,030 --> 00:02:47,990 It is really, really nice. Well, if I get it right. 60 00:02:50,710 --> 00:02:54,710 A steak tartare is an uncooked piece of meat. It's raw. 61 00:02:54,750 --> 00:02:58,110 You take chopped up fillet steak and you mix it with mustard, 62 00:02:58,150 --> 00:03:00,390 Tabasco, capers and shallots. 63 00:03:00,430 --> 00:03:03,310 The egg yolk across the top makes the whole sauce go nice and creamy. 64 00:03:03,350 --> 00:03:04,790 This is a really fiddly job. 65 00:03:04,830 --> 00:03:07,710 However, if that egg yolk busts open in your hand, 66 00:03:07,750 --> 00:03:09,110 that's the last thing you need. 67 00:03:10,510 --> 00:03:14,790 Circus performer Chris has a creative and theatrical style 68 00:03:14,830 --> 00:03:17,230 which has proved a hit with the judges. 69 00:03:19,350 --> 00:03:20,950 You know, I woke up this morning and I was like, 70 00:03:20,990 --> 00:03:25,030 {\an8}"It's going to be slightly easier today," but it's not. 71 00:03:25,070 --> 00:03:26,870 I've got a lot to do in the kitchen, 72 00:03:26,910 --> 00:03:30,190 so hopefully just get down and get it on the plate. 73 00:03:32,550 --> 00:03:36,630 Chris, I'm guessing this lets you exercise your creativity. 74 00:03:36,670 --> 00:03:38,070 Yeah, it does. It really does. 75 00:03:38,110 --> 00:03:40,350 For me, this is a celebration of the ocean. 76 00:03:40,390 --> 00:03:43,510 I'm going to make for you butter-poached lobster... Ooh. 77 00:03:43,550 --> 00:03:45,590 ..served in a black waffle cone, 78 00:03:45,630 --> 00:03:49,590 a scallop mousse, caviar pearls, and some crispy shrimps. 79 00:03:49,630 --> 00:03:50,950 Absolutely fabulous. 80 00:03:50,990 --> 00:03:53,190 Are you a bit under pressure today? Yes. 81 00:03:53,230 --> 00:03:54,590 Have you given yourself too much to do? 82 00:03:54,630 --> 00:03:56,670 A little bit. Do you want me to go away? 83 00:03:56,710 --> 00:03:57,670 Yes, please. 84 00:03:59,830 --> 00:04:02,550 Chris has decided to make a plate which looks like sand, 85 00:04:02,590 --> 00:04:05,390 and it's made from ground-up breakfast cereal. 86 00:04:05,430 --> 00:04:06,590 Mm... 87 00:04:06,630 --> 00:04:09,550 And in that sand, he's going to embed cones... 88 00:04:09,590 --> 00:04:10,710 Let's go. 89 00:04:10,750 --> 00:04:13,470 ..dusted with the saltiness of nori around the outside. 90 00:04:13,510 --> 00:04:16,470 Ooh! He's making a sriracha mayonnaise. 91 00:04:16,510 --> 00:04:18,430 Dead arm. Ugh! 92 00:04:18,470 --> 00:04:21,270 Then he's butter-poaching lobster with XO sauce 93 00:04:21,310 --> 00:04:23,750 made from dried scallops and chilli. 94 00:04:23,790 --> 00:04:25,230 Fabulous. 95 00:04:25,270 --> 00:04:26,350 It's really, really clever. 96 00:04:26,390 --> 00:04:28,350 I hope it tastes as good as it looks. 97 00:04:28,390 --> 00:04:29,830 I don't know if I left enough time. 98 00:04:32,550 --> 00:04:33,830 BLENDER WHIRS 99 00:04:33,870 --> 00:04:37,830 Vegetarian GP Dinta has stood out by fusing the flavours 100 00:04:37,870 --> 00:04:42,070 of her Indian heritage with modern European techniques. 101 00:04:44,110 --> 00:04:45,870 I'm a bag of emotions right now. 102 00:04:45,910 --> 00:04:48,030 Of course I'm nervous, 103 00:04:48,070 --> 00:04:51,430 {\an8}but equally, I'm also just happy that I get to cook again. 104 00:04:54,870 --> 00:04:59,590 My canape is an Indian version of the British classic breakfast. 105 00:04:59,630 --> 00:05:01,990 Oh, my word. Go on. I'm intrigued. 106 00:05:02,030 --> 00:05:03,910 The base is going to be a potato rosti. 107 00:05:03,950 --> 00:05:05,750 You're going to have a vegan sausage, 108 00:05:05,790 --> 00:05:07,990 some grilled tomatoes, some garlic mushrooms, 109 00:05:08,030 --> 00:05:09,230 some masala beans, 110 00:05:09,270 --> 00:05:12,310 and a lime avocado and a mini fried egg. 111 00:05:12,350 --> 00:05:16,590 Will that all fit into a little bite-sized piece? 112 00:05:16,630 --> 00:05:17,630 Yeah. 113 00:05:20,270 --> 00:05:21,990 Dinta's going to make a dish 114 00:05:22,030 --> 00:05:24,470 which is inspired by both her culture 115 00:05:24,510 --> 00:05:26,110 and also now where she lives. 116 00:05:26,150 --> 00:05:28,030 It will have the component parts of a breakfast, 117 00:05:28,070 --> 00:05:30,870 but it'll have the flavours of India. 118 00:05:30,910 --> 00:05:32,630 She's going to make mini eggs. 119 00:05:32,670 --> 00:05:35,230 She's going to take the white of the egg and the yolk of the egg 120 00:05:35,270 --> 00:05:36,550 in two separate syringes 121 00:05:36,590 --> 00:05:39,230 and turn them into little tiny mini eggs in a pan. 122 00:05:41,110 --> 00:05:42,870 This sounds like an interesting invention. 123 00:05:44,350 --> 00:05:45,910 How long do we have left? 124 00:05:45,950 --> 00:05:47,310 30 minutes have gone. 125 00:05:48,790 --> 00:05:49,830 I need to get a move on. 126 00:05:52,550 --> 00:05:55,310 TOM:It sounds like we've got a lot of time, but it seems to fly by. 127 00:05:58,350 --> 00:06:02,510 Car sales manager Tom has championed Scottish ingredients 128 00:06:02,550 --> 00:06:05,590 across crowd-pleasing classic dishes. 129 00:06:08,190 --> 00:06:10,670 I'm doing a beef Wellington canape. 130 00:06:10,710 --> 00:06:12,950 Duxelles mushroom with haggis through it. 131 00:06:12,990 --> 00:06:14,990 I'm doing that with a filo tartlet. 132 00:06:15,030 --> 00:06:16,510 Was it important for you to introduce 133 00:06:16,550 --> 00:06:18,230 a flavour of Scotland into this? 134 00:06:18,270 --> 00:06:19,790 It was important for me. 135 00:06:19,830 --> 00:06:21,470 Any time we do it at home, 136 00:06:21,510 --> 00:06:24,510 I put haggis in it and it's a family favourite, 137 00:06:24,550 --> 00:06:26,350 so just bringing that to MasterChef. 138 00:06:28,630 --> 00:06:31,470 Instead of puff pastry, we have got ourselves filo pastry, 139 00:06:31,510 --> 00:06:33,750 but layers of filo pastry with lots of butter. 140 00:06:33,790 --> 00:06:35,910 You just have to be, like, super quick, 141 00:06:35,950 --> 00:06:37,390 because it can dry out. 142 00:06:37,430 --> 00:06:39,230 That crispy filo is my main concern, 143 00:06:39,270 --> 00:06:40,830 because as soon as you bite into that filo, 144 00:06:40,870 --> 00:06:42,550 filo falls apart. 145 00:06:42,590 --> 00:06:43,710 Come on. 146 00:06:43,750 --> 00:06:45,590 In the bottom of that, he's put some ham 147 00:06:45,630 --> 00:06:47,510 to make sure that it's nice and protected. 148 00:06:47,550 --> 00:06:49,110 That ham will add saltiness. 149 00:06:49,150 --> 00:06:50,430 HE WHISTLES Oh, look at that. 150 00:06:50,470 --> 00:06:52,470 We've got a bit of haggis. We have. 151 00:06:52,510 --> 00:06:54,550 Tom's given himself a huge amount of work to do here. 152 00:06:54,590 --> 00:06:56,350 HE SIGHS 153 00:06:56,390 --> 00:06:58,390 Apart from vol-au-vents at Christmas-time, 154 00:06:58,430 --> 00:07:01,230 that's the most I've ever done as canapes. 155 00:07:01,270 --> 00:07:03,110 {\an8}So hopefully pop it in your mouth, 156 00:07:03,150 --> 00:07:05,710 {\an8}close your eyes and you know you're eating a beef Wellington. 157 00:07:06,950 --> 00:07:08,030 MARY:Can I use this for five minutes? 158 00:07:08,070 --> 00:07:10,990 Mm, yeah, yeah. I'm not using it yet. Carry on. 159 00:07:11,030 --> 00:07:13,310 Retired company secretary Mary 160 00:07:13,350 --> 00:07:16,350 continues to impress with bold flavours 161 00:07:16,390 --> 00:07:19,430 in the traditional food she cooks for her family. 162 00:07:21,070 --> 00:07:23,590 Two, four, six, eight, ten, 12. 163 00:07:23,630 --> 00:07:25,070 Right. 164 00:07:25,110 --> 00:07:26,950 Mary, you're doing something sweet. I am. 165 00:07:26,990 --> 00:07:29,270 I'm doing little poires belle Helene. 166 00:07:29,310 --> 00:07:30,590 It's going to be a little 167 00:07:30,630 --> 00:07:31,950 tiny pastry case. 168 00:07:31,990 --> 00:07:34,310 I'm going to have a little bit of pear puree on top of that, 169 00:07:34,350 --> 00:07:36,870 some chocolate sauce, piped with Chantilly cream. 170 00:07:36,910 --> 00:07:39,870 And then on top of that, I'm making some little caviar balls 171 00:07:39,910 --> 00:07:41,070 from the liqueur. 172 00:07:41,110 --> 00:07:42,150 Little spheres? Yes. 173 00:07:42,190 --> 00:07:44,670 There's also going to be a tiny little pipette 174 00:07:44,710 --> 00:07:46,950 of an extra bit of booze on the side, as well. 175 00:07:46,990 --> 00:07:50,510 What is the epitome of beautiful canapes? 176 00:07:50,550 --> 00:07:52,590 A flavour bomb in one bite. 177 00:07:52,630 --> 00:07:54,630 Do you know what? You could do this job, Mary. 178 00:07:56,270 --> 00:07:58,870 Pear belle Helene is a really lovely dessert. 179 00:07:59,910 --> 00:08:01,870 That pear puree, lovely and smooth. 180 00:08:01,910 --> 00:08:04,350 The shortcrust pastry, crumbly as you like. 181 00:08:04,390 --> 00:08:08,230 And that cream has to be really full of vanilla and sweet. 182 00:08:09,470 --> 00:08:11,110 And then she's taking a pear liqueur 183 00:08:11,150 --> 00:08:13,110 and she's going to do spherification. 184 00:08:13,150 --> 00:08:14,870 The difficulty with doing spherification 185 00:08:14,910 --> 00:08:16,790 is sometimes it loses its flavour. 186 00:08:16,830 --> 00:08:18,270 MARY SIGHS 187 00:08:18,310 --> 00:08:21,630 My caviar balls are not setting. 188 00:08:21,670 --> 00:08:23,190 I've got to start them again, 189 00:08:23,230 --> 00:08:25,750 so the pressure's on a little bit with me here. 190 00:08:25,790 --> 00:08:28,110 I'm going to have to see if I can get it to set. 191 00:08:28,150 --> 00:08:30,430 And if not, goodnight Vienna. 192 00:08:32,590 --> 00:08:35,990 Good luck, sweetheart. You too. We'll smash it. 193 00:08:36,030 --> 00:08:37,350 Yeah, we're going to smash it. 194 00:08:39,390 --> 00:08:41,150 A bit of a tricky one, this one. 195 00:08:41,190 --> 00:08:42,550 I've never made a canape before, 196 00:08:42,590 --> 00:08:44,590 so completely out of my comfort zone, 197 00:08:44,630 --> 00:08:46,110 so hopefully it works out. 198 00:08:48,350 --> 00:08:52,790 Dr George from Dorset has wowed with his technical ability, 199 00:08:52,830 --> 00:08:56,630 proving he's an accomplished all-round cook. 200 00:08:56,670 --> 00:08:59,230 I keep pinching myself that I'm still here. 201 00:08:59,270 --> 00:09:03,070 {\an8}There's been some incredible cooks in that kitchen since day one. 202 00:09:06,070 --> 00:09:10,630 Now everyone is producing beautiful plates of food which taste amazing, 203 00:09:10,670 --> 00:09:12,470 so I've really got to up my game. 204 00:09:14,310 --> 00:09:16,430 My canape is a seaweed cracker, 205 00:09:16,470 --> 00:09:19,750 a miso prawn, apple gel, and dill mayonnaise. 206 00:09:19,790 --> 00:09:22,030 Wow. Why have you gone for this? 207 00:09:22,070 --> 00:09:25,750 I got married very recently and we had canapes at the wedding. 208 00:09:25,790 --> 00:09:27,830 It was all locally foraged food from Dorset 209 00:09:27,870 --> 00:09:30,910 and I wanted to sort of take that on a journey to Asia. 210 00:09:30,950 --> 00:09:33,830 So it's Dorset local meets Japan? 211 00:09:33,870 --> 00:09:35,990 Yeah, it's home and away. That's what it is. 212 00:09:38,030 --> 00:09:39,630 JOHN:Making the crackers is all-important. 213 00:09:39,670 --> 00:09:40,750 They've got to be lovely and crisp. 214 00:09:40,790 --> 00:09:42,590 Not too thick, not too hard. 215 00:09:43,630 --> 00:09:44,950 A bit too thick for my liking. 216 00:09:44,990 --> 00:09:47,510 And be able to hold the prawn and the mixture. 217 00:09:47,550 --> 00:09:49,230 Cool. Right. 218 00:09:49,270 --> 00:09:50,590 Prawns need to be cooked so they've got 219 00:09:50,630 --> 00:09:52,910 a nice little bite to them. 220 00:09:52,950 --> 00:09:54,350 Apple gel? 221 00:09:54,390 --> 00:09:55,510 Great. 222 00:09:55,550 --> 00:09:58,190 Apple and prawns together? 223 00:09:58,230 --> 00:10:00,150 It's an odd combination. 224 00:10:00,190 --> 00:10:02,270 Smash in there. 225 00:10:02,310 --> 00:10:03,630 One hour has gone, 226 00:10:03,670 --> 00:10:05,870 so you've got 45 minutes left, please. 227 00:10:07,710 --> 00:10:09,630 A lot of eggs today. 228 00:10:09,670 --> 00:10:13,270 Farmer Louise has proved to be a contender since day one, 229 00:10:13,310 --> 00:10:17,710 by taking simple ingredients and making them shine. 230 00:10:17,750 --> 00:10:20,430 {\an8}Being one cook away from a semifinal 231 00:10:20,470 --> 00:10:22,950 {\an8}feels like my brain might explode. 232 00:10:22,990 --> 00:10:25,510 I might throw up, I might fall over... 233 00:10:25,550 --> 00:10:26,550 Uh! 234 00:10:26,590 --> 00:10:29,870 ..but I might cook really well and get a place in the semifinal, 235 00:10:29,910 --> 00:10:31,030 which would be extraordinary. 236 00:10:32,550 --> 00:10:33,790 What are your canapes, please? 237 00:10:33,830 --> 00:10:35,630 It's a take on a canele de Bordeaux, 238 00:10:35,670 --> 00:10:37,670 which is usually a little sweet treat. 239 00:10:37,710 --> 00:10:39,670 You can get them with your coffee in posh restaurants. Yeah. 240 00:10:39,710 --> 00:10:41,990 I am going to make them as a savoury version. 241 00:10:42,030 --> 00:10:43,590 And inside them you've got what? 242 00:10:43,630 --> 00:10:44,830 Chicken liver parfait, 243 00:10:44,870 --> 00:10:46,710 raisin and caper gel, 244 00:10:46,750 --> 00:10:48,030 and some pickled walnuts. 245 00:10:48,070 --> 00:10:50,070 Have you made these before? Yes! 246 00:10:50,110 --> 00:10:51,270 My parents used to live in France 247 00:10:51,310 --> 00:10:52,950 and I used to work in Bordeaux as well. 248 00:10:52,990 --> 00:10:54,350 Did you? So I would take any opportunity 249 00:10:54,390 --> 00:10:55,870 to stuff my face with them. 250 00:10:57,510 --> 00:10:58,870 Louise is making a canele, 251 00:10:58,910 --> 00:11:01,830 and they look like a sort of fluted outside edge pudding 252 00:11:01,870 --> 00:11:05,190 and they're sort of slightly brown and they're squidgy inside. 253 00:11:05,230 --> 00:11:07,910 She's going to fill that with chicken liver pate. 254 00:11:07,950 --> 00:11:11,070 She's making a caper and raisin gel. 255 00:11:11,110 --> 00:11:13,630 That's nice. Almost like a relish to go with the whole thing. 256 00:11:13,670 --> 00:11:14,910 Happy-ish. 257 00:11:14,950 --> 00:11:17,830 But if the caneles don't rise up, we don't have a dish. 258 00:11:21,230 --> 00:11:23,550 Oh, yes. Push, push, push. 259 00:11:23,590 --> 00:11:27,350 Veterinary surgeon Brin has blown the judges away 260 00:11:27,390 --> 00:11:30,510 by fusing punchy and unusual flavour combinations 261 00:11:30,550 --> 00:11:32,630 on his ambitious plates. 262 00:11:36,830 --> 00:11:39,510 OK, think, Brin. Think, think, think, think, think. 263 00:11:39,550 --> 00:11:42,790 My canape is based on my all-time favourite dish, 264 00:11:42,830 --> 00:11:44,590 which is crispy duck pancakes. 265 00:11:44,630 --> 00:11:45,910 We're going to have the tart case, 266 00:11:45,950 --> 00:11:48,510 then there's going to be a thin cucumber gel. 267 00:11:48,550 --> 00:11:50,470 On top of that, you're going to have the braised duck leg, 268 00:11:50,510 --> 00:11:51,990 some pan-fried duck cubes. 269 00:11:52,030 --> 00:11:54,190 You're making a plum sauce? Absolutely. 270 00:11:54,230 --> 00:11:56,390 And then little spheres of ginger balls. 271 00:11:56,430 --> 00:11:58,150 Do vets make canapes, Brin, 272 00:11:58,190 --> 00:11:59,910 or is that too broad a question? 273 00:11:59,950 --> 00:12:02,110 Not something we really learnt at university, to be honest. 274 00:12:04,870 --> 00:12:07,790 {\an8}When I eat crispy duck pancakes, it's normally quite messy, 275 00:12:07,830 --> 00:12:10,590 {\an8}they're flopping around everywhere and that doesn't really work 276 00:12:10,630 --> 00:12:12,430 very well with canapes. 277 00:12:12,470 --> 00:12:15,870 So I've got to get it neat, which is going to be the hardest bit. 278 00:12:15,910 --> 00:12:18,270 He's cooked duck legs in a pressure cooker. 279 00:12:18,310 --> 00:12:20,430 Then he's going to shred them and then he's going to pan-fry them 280 00:12:20,470 --> 00:12:22,550 so they go nice and crispy. 281 00:12:22,590 --> 00:12:25,910 Phew! We've got little ginger balls that burst in your mouth 282 00:12:25,950 --> 00:12:28,150 and should give you lots of flavour. 283 00:12:28,190 --> 00:12:29,670 And then we've got this plum sauce. 284 00:12:29,710 --> 00:12:32,390 That plum sauce needs to be quite sharp. 285 00:12:33,910 --> 00:12:36,590 I just hope there's enough flavour in that duck and it's not 286 00:12:36,630 --> 00:12:38,390 overpowered by the ginger. 287 00:12:38,430 --> 00:12:39,870 Mind your back. 288 00:12:39,910 --> 00:12:42,190 Just 20 minutes, everybody, please. 289 00:12:45,270 --> 00:12:49,150 Personal trainer Cliodhna has demonstrated excellent technical 290 00:12:49,190 --> 00:12:52,750 ability while showcasing experimental flavours. 291 00:12:55,550 --> 00:12:56,710 Oh! 292 00:12:56,750 --> 00:12:59,030 The onions make me cry. 293 00:12:59,070 --> 00:13:02,510 So today, I'm making for you a smoked haddock and salmon fishcake. 294 00:13:02,550 --> 00:13:05,430 It's covered in a panko breadcrumb and deep-fried. Pickled cucumber 295 00:13:05,470 --> 00:13:06,950 ribbon with tartare sauce 296 00:13:06,990 --> 00:13:09,190 and then I've done a caviar on top. 297 00:13:09,230 --> 00:13:10,670 Where did the inspiration come from? 298 00:13:10,710 --> 00:13:13,190 My auntie lives in St Ives, so we go fishing off her boat 299 00:13:13,230 --> 00:13:16,950 and I'll just make the fishcakes with whatever we catch that day. 300 00:13:19,150 --> 00:13:21,310 So what she's doing is taking a fishcake, which we all usually 301 00:13:21,350 --> 00:13:22,510 have as a main meal, 302 00:13:22,550 --> 00:13:25,670 and she's turning it into a miniature. Whoo! 303 00:13:25,710 --> 00:13:27,030 Hers are made from salmon, 304 00:13:27,070 --> 00:13:29,910 which she's poached, and then smoked haddock. 305 00:13:29,950 --> 00:13:31,190 La, la, la, la! 306 00:13:31,230 --> 00:13:33,990 She's bound the whole thing with a little bit of potatoes. 307 00:13:34,030 --> 00:13:35,470 We've got a tartare sauce. 308 00:13:35,510 --> 00:13:37,590 It should be rich and thick. 309 00:13:37,630 --> 00:13:40,910 I'm being ever so careful not to add the oil too fast 310 00:13:40,950 --> 00:13:42,430 because it'll split. 311 00:13:42,470 --> 00:13:43,950 SHE GROANS 312 00:13:43,990 --> 00:13:45,750 {\an8}My main thing is going to be probably like the size 313 00:13:45,790 --> 00:13:46,790 {\an8}and aspect of it. 314 00:13:46,830 --> 00:13:49,110 {\an8}I'm thinking in my head that I should probably err 315 00:13:49,150 --> 00:13:50,870 on the side of caution and go a little bit smaller 316 00:13:50,910 --> 00:13:52,310 than what I've done at home. 317 00:13:52,350 --> 00:13:55,470 OK, guys, you've got just ten minutes. Ten minutes left. 318 00:13:59,390 --> 00:14:01,710 They're definitely not identical. 319 00:14:03,550 --> 00:14:04,670 Gently. 320 00:14:05,750 --> 00:14:07,190 HE MOANS 321 00:14:07,230 --> 00:14:09,110 Decoration has never been the strong point. 322 00:14:12,350 --> 00:14:14,350 Yes! Oh, it's set. 323 00:14:17,310 --> 00:14:18,510 I think they look nice. 324 00:14:21,230 --> 00:14:22,350 HE EXHALES 325 00:14:22,390 --> 00:14:23,550 Argh! 326 00:14:23,590 --> 00:14:27,470 They're a little bit bigger than I had initially wanted. 327 00:14:27,510 --> 00:14:29,110 Just four minutes. 328 00:14:29,150 --> 00:14:30,230 Oh, my God. 329 00:14:31,470 --> 00:14:33,270 Quick, quick, quick. Get them on a plate. 330 00:14:35,990 --> 00:14:37,070 Ah! 331 00:14:38,870 --> 00:14:42,070 They're not looking as good as I want them to be. 332 00:14:42,110 --> 00:14:43,870 Oh, Lordy. Oh! 333 00:14:43,910 --> 00:14:46,110 Final 30 seconds! 334 00:14:47,590 --> 00:14:49,430 Finishing touches. 335 00:14:49,470 --> 00:14:50,910 I'm shaking so much. 336 00:14:52,590 --> 00:14:54,390 That's it. Stop! Your time's up. 337 00:14:54,430 --> 00:14:55,870 Stop, please. 338 00:14:58,790 --> 00:14:59,990 Cheers. Cheers, mate. 339 00:15:01,950 --> 00:15:03,750 Louise, please do come up. 340 00:15:06,430 --> 00:15:10,990 Louise has made caneles - French pastries filled with chicken 341 00:15:11,030 --> 00:15:16,070 liver pate, pickled walnut puree and raisin and caper gel, 342 00:15:16,110 --> 00:15:18,070 topped with caramelised walnuts. 343 00:15:22,910 --> 00:15:25,430 I really like them. They all look the same. 344 00:15:25,470 --> 00:15:26,790 The pate's not strong. 345 00:15:26,830 --> 00:15:29,430 It's not really rich and livery in any way. 346 00:15:29,470 --> 00:15:30,590 Those pickled walnuts 347 00:15:30,630 --> 00:15:33,230 have gone through there, which have made it sharp and sour. 348 00:15:33,270 --> 00:15:35,470 You've got the sweetness of the raisins, saltiness of the capers. 349 00:15:35,510 --> 00:15:37,350 It's clever. It's interesting. 350 00:15:37,390 --> 00:15:38,630 Yeah, I like it. 351 00:15:40,110 --> 00:15:43,070 For me, it's like eating a really good pate. 352 00:15:43,110 --> 00:15:47,710 And then that lovely savoury sponge - that is absolutely delicious. 353 00:15:47,750 --> 00:15:52,070 You could quite easily just demolish about six kilo of that. 354 00:15:55,550 --> 00:15:57,670 The judges' comments were awesome! 355 00:16:00,350 --> 00:16:01,390 Thank you. 356 00:16:02,630 --> 00:16:04,670 Oh! It was a bit of a risk, this one 357 00:16:04,710 --> 00:16:07,390 and I'm so thrilled that they understood where I was going 358 00:16:07,430 --> 00:16:08,750 and that it worked. 359 00:16:10,070 --> 00:16:11,310 Oh, my gosh. 360 00:16:12,710 --> 00:16:17,430 Tom's canape is a take on a beef Wellington - seared fillet steak 361 00:16:17,470 --> 00:16:22,390 with chicken liver pate, duxelles mushrooms with haggis, horseradish 362 00:16:22,430 --> 00:16:26,790 cream and Parma ham in a filo pastry basket. 363 00:16:31,390 --> 00:16:34,070 They may be the meatiest canape I think I've ever had. 364 00:16:34,110 --> 00:16:37,190 Those little crispy baskets of filo are lovely. 365 00:16:37,230 --> 00:16:41,030 Really, really lovely chicken livers, beautifully smooth. 366 00:16:41,070 --> 00:16:43,750 And underneath you've got saltiness as well, because you've put a bit 367 00:16:43,790 --> 00:16:47,430 of Parma ham, which I think is inspired. 368 00:16:47,470 --> 00:16:50,990 I like the way they all look. The uniformity's brilliant. 369 00:16:51,030 --> 00:16:53,230 Lots of pepper coming from the haggis, the mushrooms 370 00:16:53,270 --> 00:16:54,430 nice and smoky. 371 00:16:54,470 --> 00:16:57,950 I like the horseradish going through the whole thing. 372 00:16:57,990 --> 00:16:59,150 I like it. 373 00:17:00,750 --> 00:17:01,870 I feel happy. 374 00:17:01,910 --> 00:17:05,710 It's the most positive feedback I've had so far. 375 00:17:05,750 --> 00:17:06,870 Cheers. 376 00:17:08,510 --> 00:17:11,430 So, fingers crossed. I hope I've done enough. 377 00:17:13,110 --> 00:17:17,310 Abi is serving steak tartare with horseradish mayonnaise 378 00:17:17,350 --> 00:17:22,110 and a confit quail's egg yolk on a nigella seed cracker. 379 00:17:22,150 --> 00:17:24,310 Definitely a single mouthful. 380 00:17:26,910 --> 00:17:28,550 The cracker's fantastic. 381 00:17:28,590 --> 00:17:30,990 They're slightly salty, which I really like. 382 00:17:31,030 --> 00:17:33,470 The nigella seeds running through them, which has almost got a faint 383 00:17:33,510 --> 00:17:35,990 flavour of onion about them. That's great. 384 00:17:37,070 --> 00:17:39,350 As that egg yolk erupts on my tongue, 385 00:17:39,390 --> 00:17:41,950 it's mixing with that meat and it's giving 386 00:17:41,990 --> 00:17:43,990 it a really rich coating. 387 00:17:44,030 --> 00:17:47,310 And there's plenty of sharpness in there - capers, horseradish, 388 00:17:47,350 --> 00:17:48,550 Tabasco. 389 00:17:48,590 --> 00:17:52,110 But I do have an issue with the colour. 390 00:17:52,150 --> 00:17:54,910 The acidity is starting to cook the meat. 391 00:17:54,950 --> 00:17:57,430 There's a design issue there because they're always going to start 392 00:17:57,470 --> 00:17:58,670 to go grey. 393 00:17:59,910 --> 00:18:02,430 Definitely not feeling happy with my pres... 394 00:18:02,470 --> 00:18:06,030 They looked honestly awful, but they did say it tasted nice, 395 00:18:06,070 --> 00:18:08,070 so at least that's something. 396 00:18:12,110 --> 00:18:16,710 Chris' celebration of the sea features black waffle cones dusted 397 00:18:16,750 --> 00:18:21,270 in nori powder, filled with XO-butter-poached lobster, 398 00:18:21,310 --> 00:18:24,390 scallop mousse and sriracha mayonnaise 399 00:18:24,430 --> 00:18:27,310 on a crushed cereal and shrimp beach. 400 00:18:31,110 --> 00:18:34,670 You get the sweet saltiness of that really buttery lobster, 401 00:18:34,710 --> 00:18:38,830 and then the gentle seafood flavour of the mousse, you go into saltiness 402 00:18:38,870 --> 00:18:41,350 that's on the nori. Really quite lovely. 403 00:18:43,070 --> 00:18:45,910 There's that spice in the background coming from sriracha. 404 00:18:45,950 --> 00:18:49,830 This compressed charcoal waffle, I think, is inspired. 405 00:18:49,870 --> 00:18:52,190 I love the fact that the actual dish it's sitting on 406 00:18:52,230 --> 00:18:54,430 is edible as well. 407 00:18:54,470 --> 00:18:55,750 I think it's ace. 408 00:18:55,790 --> 00:18:57,110 Thanks. 409 00:18:58,830 --> 00:19:00,910 I'm feeling good after that. 410 00:19:00,950 --> 00:19:04,950 It was great feedback, so, yeah, I should be really proud of that dish. 411 00:19:11,470 --> 00:19:16,830 Dinta's Indian spiced full English canape is made up of a spicy vegan 412 00:19:16,870 --> 00:19:23,030 sausage, masala beans, garlic mushrooms, avocado and a fried egg, 413 00:19:23,070 --> 00:19:26,990 served on a potato waffle with spiced orange juice. 414 00:19:30,590 --> 00:19:32,750 I like the lightness, the fluffiness and the crispiness 415 00:19:32,790 --> 00:19:33,950 of the potato waffle. 416 00:19:33,990 --> 00:19:36,630 Inside there, I've got the unmistakable sweetness 417 00:19:36,670 --> 00:19:38,630 of beans, slippery avocado. 418 00:19:38,670 --> 00:19:40,590 I like the seasoning on the sausages. 419 00:19:40,630 --> 00:19:42,070 I'm enjoying eating them. 420 00:19:42,110 --> 00:19:43,990 I don't think they're smart enough. 421 00:19:44,030 --> 00:19:46,750 They just don't look that sharp to me. OK. 422 00:19:47,950 --> 00:19:49,510 There's a huge amount of work in here - 423 00:19:49,550 --> 00:19:51,310 making your own vegan sausage, 424 00:19:51,350 --> 00:19:53,350 deconstructing an egg - 425 00:19:53,390 --> 00:19:56,190 but the potato itself is bland. 426 00:19:56,230 --> 00:20:00,310 When you say Indian flavours, I get a tiny bit. Mm-hm. 427 00:20:00,350 --> 00:20:02,870 I'd like that to be more pronounced. 428 00:20:05,910 --> 00:20:07,030 That was tough. 429 00:20:08,750 --> 00:20:10,350 I think it needed a bit more finesse, 430 00:20:10,390 --> 00:20:12,070 which I probably agree with. 431 00:20:14,790 --> 00:20:19,830 George's canape is miso king prawns with shellfish mayonnaise 432 00:20:19,870 --> 00:20:22,750 and apple gel on a seaweed cracker. 433 00:20:26,310 --> 00:20:28,710 I love the soft slipperiness of that prawn with the 434 00:20:28,750 --> 00:20:30,150 saltiness in the miso. 435 00:20:30,190 --> 00:20:32,150 I can't taste the apple. 436 00:20:32,190 --> 00:20:35,190 You get a little bit of that prawn head flavour in the mayonnaise 437 00:20:35,230 --> 00:20:36,190 and that's very, very good. 438 00:20:37,590 --> 00:20:38,590 Great textures. 439 00:20:38,630 --> 00:20:41,150 There's almost a crunch to the prawn and it's cooked beautifully, 440 00:20:41,190 --> 00:20:44,510 and there's obviously a real crunch and snap to that cracker. 441 00:20:44,550 --> 00:20:48,270 I'm not sure it can be eaten in one bite, but if these came past me 442 00:20:48,310 --> 00:20:50,910 on a tray, I'd go back and have another one. 443 00:20:52,670 --> 00:20:54,030 Thank you. 444 00:20:54,070 --> 00:20:55,950 Feeling quite happy with the comments overall. 445 00:20:55,990 --> 00:20:57,390 Good job, George. 446 00:20:59,030 --> 00:21:00,150 That Gregg would want to eat 447 00:21:00,190 --> 00:21:01,550 a second of those canapes, 448 00:21:01,590 --> 00:21:02,550 I'm really happy with. 449 00:21:04,230 --> 00:21:06,390 Mary's take on the French dessert, 450 00:21:06,430 --> 00:21:07,710 poires belle Helene, 451 00:21:07,750 --> 00:21:09,230 is a pastry tartlet 452 00:21:09,270 --> 00:21:10,750 filled with pear puree, 453 00:21:10,790 --> 00:21:13,390 chocolate mousse and Chantilly cream, 454 00:21:13,430 --> 00:21:15,870 topped with pear liqueur pearls 455 00:21:15,910 --> 00:21:18,510 and served with a pipette of pear liqueur. 456 00:21:19,550 --> 00:21:20,750 Mary, you struggled. 457 00:21:20,790 --> 00:21:22,110 You can see that by the presentation. 458 00:21:22,150 --> 00:21:24,030 I think they should be a lot smarter than this. Mm-hm. 459 00:21:27,150 --> 00:21:28,150 Cor! 460 00:21:28,190 --> 00:21:30,190 GREGG SPLUTTERS 461 00:21:30,230 --> 00:21:33,710 The pastry work is fantastic. 462 00:21:33,750 --> 00:21:35,830 It's nice and crumbly and soft. 463 00:21:35,870 --> 00:21:37,870 I quite like the flavour of the chocolate, 464 00:21:37,910 --> 00:21:39,510 but for me, the proportions are out. 465 00:21:39,550 --> 00:21:41,830 The beauty of pear Helene is that it tastes of the pear 466 00:21:41,870 --> 00:21:43,470 and I'm tasting chocolate and cream. 467 00:21:45,030 --> 00:21:48,430 I love putting that pear liqueur across the top. 468 00:21:48,470 --> 00:21:50,590 It gives it a real grown-up feel. 469 00:21:50,630 --> 00:21:52,670 You do get the explosion of more liqueur 470 00:21:52,710 --> 00:21:54,750 through those pearls, as well. 471 00:21:54,790 --> 00:21:56,150 I admire the work. 472 00:21:56,190 --> 00:21:58,270 From a pear belle Helene fan, 473 00:21:58,310 --> 00:21:59,470 I'm really happy. 474 00:22:04,230 --> 00:22:06,470 I feel a bit of mixed emotions at the moment. 475 00:22:07,790 --> 00:22:09,590 It didn't go how I wanted it to go. 476 00:22:10,790 --> 00:22:12,670 I don't honestly know whether I've done enough. 477 00:22:14,950 --> 00:22:16,510 Brin has cooked tartlets 478 00:22:16,550 --> 00:22:18,670 filled with pan-fried duck breast 479 00:22:18,710 --> 00:22:21,510 and braised duck leg, in a plum sauce, 480 00:22:21,550 --> 00:22:24,910 with a cucumber gel and ginger spheres. 481 00:22:29,630 --> 00:22:30,590 That's yummy. 482 00:22:31,750 --> 00:22:34,070 Soft duck, sweet, deep plum sauce. 483 00:22:34,110 --> 00:22:35,830 I love those ginger spheres. 484 00:22:35,870 --> 00:22:37,310 You bite them, it's like a 485 00:22:37,350 --> 00:22:40,110 release of ginger beer onto your palate. 486 00:22:40,150 --> 00:22:42,590 It's the flavours of a duck pancake, 487 00:22:42,630 --> 00:22:43,590 as you said it would be. 488 00:22:44,950 --> 00:22:47,270 The pastry, what you've done has been very, very clever. 489 00:22:47,310 --> 00:22:48,950 You've used almost like a cracker dough, 490 00:22:48,990 --> 00:22:51,150 so they do have that texture of a biscuit. 491 00:22:52,190 --> 00:22:53,190 Good idea. 492 00:22:53,230 --> 00:22:54,230 A crowd pleaser. 493 00:22:54,270 --> 00:22:57,270 Who doesn't like the flavour of Chinese duck? 494 00:22:57,310 --> 00:22:58,270 Thank you. 495 00:23:00,910 --> 00:23:02,270 I feel OK. 496 00:23:02,310 --> 00:23:04,670 I think all the work I put in today has paid off. 497 00:23:04,710 --> 00:23:06,590 We'll just have to wait and see whether I get a space 498 00:23:06,630 --> 00:23:07,590 in the semifinals. 499 00:23:10,910 --> 00:23:16,150 Last up is Cliodhna, who's serving smoked haddock and salmon fishcakes 500 00:23:16,190 --> 00:23:20,630 with tartare sauce, pickled cucumber ribbons and caviar. 501 00:23:26,470 --> 00:23:28,310 You'll be pleased to know they're absolutely delicious. 502 00:23:28,350 --> 00:23:29,750 They are crispy on the outside, 503 00:23:29,790 --> 00:23:32,230 beautiful, soft and flaky in the middle. 504 00:23:32,270 --> 00:23:33,630 Smokiness of the fish. 505 00:23:33,670 --> 00:23:35,190 A little bit of saltiness from caviar. 506 00:23:35,230 --> 00:23:37,710 And, of course, you've got the sharpness of that tartare. 507 00:23:39,630 --> 00:23:40,990 We've got nine canapes. 508 00:23:41,030 --> 00:23:42,030 They all look the same. 509 00:23:42,070 --> 00:23:44,150 The difficulty with a fishcake 510 00:23:44,190 --> 00:23:45,710 is trying to show off skill 511 00:23:45,750 --> 00:23:47,550 because you look at it and think, "Oh, it's quite simple," 512 00:23:47,590 --> 00:23:48,990 but actually they taste really, really good. 513 00:23:51,990 --> 00:23:53,030 I'm feeling really good. 514 00:23:53,070 --> 00:23:54,750 The canapes were very well received. 515 00:23:57,310 --> 00:23:59,350 And I've done everything that I can at this point, 516 00:23:59,390 --> 00:24:00,390 so it's just a waiting game now. 517 00:24:06,070 --> 00:24:07,750 I think that was a really tough challenge. 518 00:24:07,790 --> 00:24:09,430 As amateur cooks, I think they did a great job. 519 00:24:10,470 --> 00:24:13,470 John, we had professional canapes turning up here. 520 00:24:13,510 --> 00:24:16,310 I mean, the quality is just wonderful! 521 00:24:17,310 --> 00:24:19,990 But this is the last challenge of knockout week. 522 00:24:20,030 --> 00:24:22,630 We've only got eight places in the semifinals. 523 00:24:22,670 --> 00:24:24,230 Who stays? Who goes? 524 00:24:27,390 --> 00:24:28,830 Chris was on a different level today. 525 00:24:28,870 --> 00:24:30,830 He had a beach - edible beach. 526 00:24:30,870 --> 00:24:32,750 He had ice cream cones. 527 00:24:32,790 --> 00:24:34,390 It was beautiful work! 528 00:24:34,430 --> 00:24:37,190 Louise, today, taking that canele - 529 00:24:37,230 --> 00:24:39,590 classic sweet, but turning it savoury, 530 00:24:39,630 --> 00:24:40,950 filling it with pate. 531 00:24:40,990 --> 00:24:43,630 If anybody looked at that dish, they wouldn't know what was inside. 532 00:24:43,670 --> 00:24:47,150 But when you ate it, you knew it was just delicious. 533 00:24:47,190 --> 00:24:50,790 Brin promised us all the flavours of a duck pancake from a Chinese. 534 00:24:50,830 --> 00:24:52,790 And, John, that's exactly what he gave us. 535 00:24:52,830 --> 00:24:54,670 Is there a place for him in the next round? 536 00:24:54,710 --> 00:24:55,790 I think there should be. 537 00:24:55,830 --> 00:24:57,830 I need to put my hand up for Tom. 538 00:24:57,870 --> 00:24:59,190 Great filo pastry. 539 00:24:59,230 --> 00:25:01,630 Steak cooked beautifully. Amazing pate. 540 00:25:01,670 --> 00:25:04,270 I'd be very, very happy with a whole plate of those. 541 00:25:04,310 --> 00:25:06,550 Cliodhna had quite a simple-looking canape, 542 00:25:06,590 --> 00:25:07,870 but actually, it might have been 543 00:25:07,910 --> 00:25:09,390 the best-tasting canape in the room. 544 00:25:09,430 --> 00:25:10,710 The sort of thing that, I tell you what, 545 00:25:10,750 --> 00:25:13,190 I'd go back for more if I was at some sort 546 00:25:13,230 --> 00:25:15,470 of place where they were serving those as a canape. 547 00:25:15,510 --> 00:25:16,550 What about George? 548 00:25:16,590 --> 00:25:18,870 We had miso, we had a cracker. 549 00:25:18,910 --> 00:25:20,190 We had a really good mayonnaise. 550 00:25:20,230 --> 00:25:22,590 I mean, they were proper, posh, smart-looking canapes. 551 00:25:22,630 --> 00:25:24,310 Put him through. He deserves it. 552 00:25:24,350 --> 00:25:27,150 Now, that leaves us with three people to talk about. 553 00:25:27,190 --> 00:25:31,670 I enjoyed eating Abi's steak tartare, but it was grey. 554 00:25:31,710 --> 00:25:33,030 I know it was grey, so am I. 555 00:25:34,070 --> 00:25:37,670 The presentation from Mary wasn't right, but I liked it. 556 00:25:37,710 --> 00:25:39,950 Her pastry work was very, very good, but for me, 557 00:25:39,990 --> 00:25:41,150 it didn't have the lovely 558 00:25:41,190 --> 00:25:42,910 honey sweetness of pear. 559 00:25:42,950 --> 00:25:46,030 Horrendous. Mm. Horrendous. 560 00:25:46,070 --> 00:25:48,230 It just went a bit, bleurgh. 561 00:25:48,270 --> 00:25:51,030 I'm really unsure about Dinta's canapes. 562 00:25:51,070 --> 00:25:53,510 I didn't think they were smart enough or sharp enough. 563 00:25:53,550 --> 00:25:57,430 Neither did it taste like an English breakfast either, 564 00:25:57,470 --> 00:25:59,390 so I'm not sure what it was. 565 00:25:59,430 --> 00:26:02,990 It didn't have that lovely Indian flavour I expected from something 566 00:26:03,030 --> 00:26:06,550 which was going to be reimagined as an Indian-flavoured breakfast. 567 00:26:07,910 --> 00:26:09,910 Getting to this stage, it's inspired me, 568 00:26:09,950 --> 00:26:11,430 it's inspired my creativity, 569 00:26:11,470 --> 00:26:13,750 and I just want to keep going and I just want to keep doing 570 00:26:13,790 --> 00:26:15,110 that because it makes me happy. 571 00:26:17,110 --> 00:26:19,190 It would mean a ton to get through to the semifinals, 572 00:26:19,230 --> 00:26:20,230 big bragging rights, 573 00:26:20,270 --> 00:26:22,190 but, yeah, I don't know if that's going to happen. 574 00:26:24,270 --> 00:26:25,790 Don't really feel that confident. 575 00:26:25,830 --> 00:26:27,310 You know, there were errors on the plate. 576 00:26:29,550 --> 00:26:31,470 You're only ever as good as what you do on the day. 577 00:26:35,270 --> 00:26:39,590 # Oh, oh, oh, oh, oh 578 00:26:39,630 --> 00:26:43,630 # This one is gonna hurt... # 579 00:26:43,670 --> 00:26:47,670 What an incredible group of cooks you truly are. 580 00:26:47,710 --> 00:26:50,030 An amazing end to knockout week. 581 00:26:52,590 --> 00:26:55,230 The contestant leaving us is... 582 00:27:02,870 --> 00:27:03,830 ..Dinta. 583 00:27:08,150 --> 00:27:11,070 Well done, you've had a great competition. Thank you. 584 00:27:11,110 --> 00:27:12,430 Sorry to see you go. 585 00:27:12,470 --> 00:27:14,310 Thank you so much. 586 00:27:14,350 --> 00:27:15,710 Thank you. Thank you, both. 587 00:27:15,750 --> 00:27:17,070 Well done, darling. 588 00:27:18,230 --> 00:27:20,110 I'm disappointed that I'm going home. 589 00:27:22,990 --> 00:27:26,430 But at the same time, just really happy that I got this far. 590 00:27:26,470 --> 00:27:29,870 It's been a tough but enjoyable experience. 591 00:27:29,910 --> 00:27:32,590 I've kind of surpassed my own expectations with some 592 00:27:32,630 --> 00:27:33,590 of the things I've done. 593 00:27:35,230 --> 00:27:37,870 So, yeah, I'm going to go home with a smile. 594 00:27:41,350 --> 00:27:43,590 All of you, you are in the semifinals. 595 00:27:43,630 --> 00:27:44,750 Congratulations! 596 00:27:50,270 --> 00:27:52,310 I honestly thought I was... 597 00:27:52,350 --> 00:27:53,350 ..bye-bye. 598 00:27:53,390 --> 00:27:56,350 I can't believe I'm a MasterChef semifinalist. 599 00:27:56,390 --> 00:27:57,390 I really can't. 600 00:27:59,030 --> 00:28:00,550 Semifinals. It's... 601 00:28:00,590 --> 00:28:01,550 Oh, absolutely ecstatic. 602 00:28:02,910 --> 00:28:05,390 I didn't think for a second I'd be able to get this far, 603 00:28:05,430 --> 00:28:08,950 and now I'm just intrigued to see how far I can push it. 604 00:28:08,990 --> 00:28:10,550 It's a proud moment. 605 00:28:10,590 --> 00:28:12,310 I'm looking forward to telling my family, my wife. 606 00:28:13,750 --> 00:28:14,710 Oh! 607 00:28:19,070 --> 00:28:20,910 Next time... 608 00:28:20,950 --> 00:28:23,430 ..it's the semifinals... 609 00:28:23,470 --> 00:28:25,390 MACHINE BEEPS What... Why are you bleeping?! 610 00:28:25,430 --> 00:28:29,750 ..and the contestants face challenges that will make MasterChef history. 611 00:28:29,790 --> 00:28:32,390 Upstairs there is bow ties, there's ballgowns, 612 00:28:32,430 --> 00:28:33,750 and there are Michelin stars. 613 00:28:33,790 --> 00:28:34,750 Good luck. 614 00:28:38,390 --> 00:28:40,430 I think we need to kick it up a little bit. 615 00:28:41,790 --> 00:28:43,310 Let's hope it tastes as good as it looks.