1 00:00:02,050 --> 00:00:03,050 All this week... 2 00:00:03,090 --> 00:00:04,090 Ah! 3 00:00:04,130 --> 00:00:05,130 Argh! 4 00:00:05,170 --> 00:00:07,730 ..these three celebrities have been battling it out... 5 00:00:07,770 --> 00:00:08,770 Argh! 6 00:00:08,810 --> 00:00:10,210 ..to reach the quarterfinal. 7 00:00:10,250 --> 00:00:11,370 Oh, Lord. 8 00:00:11,410 --> 00:00:12,690 This is stress. 9 00:00:12,730 --> 00:00:14,250 Wow. 10 00:00:14,290 --> 00:00:16,170 Ah! 11 00:00:16,210 --> 00:00:21,090 Now they're back to fight for a place in the semifinals. 12 00:00:21,130 --> 00:00:26,930 {\an8}The feeling of going back into that kitchen is indescribable, 13 00:00:26,970 --> 00:00:30,010 other than, "Argh!" 14 00:00:30,050 --> 00:00:32,290 I'm happy, I'm positive, 15 00:00:32,330 --> 00:00:33,890 but anxious. 16 00:00:33,930 --> 00:00:37,010 I will give my best, full of energy. 17 00:00:37,050 --> 00:00:38,930 This is such a big deal to me. 18 00:00:38,970 --> 00:00:42,410 I'm this close to possibly being in the semifinals, 19 00:00:42,450 --> 00:00:45,250 so I am overjoyed. 20 00:00:45,290 --> 00:00:49,210 I feel sick to my stomach but I'm going to do this. 21 00:00:49,250 --> 00:00:52,250 This is the last quarterfinal of this year's competition. 22 00:00:52,290 --> 00:00:54,330 The pressure is on. 23 00:00:54,370 --> 00:00:56,610 Each of these celebs is used to performing, 24 00:00:56,650 --> 00:00:59,130 but can they perform here in a quarterfinal? 25 00:01:17,970 --> 00:01:21,570 Welcome to a Celebrity MasterChef quarterfinal 26 00:01:21,610 --> 00:01:25,490 and congratulations for getting this far. 27 00:01:25,530 --> 00:01:27,370 Keep it going. 28 00:01:27,410 --> 00:01:30,490 We have invited special guests into the dining room 29 00:01:30,530 --> 00:01:34,890 to taste your food and ultimately help me and John make a decision 30 00:01:34,930 --> 00:01:37,930 on which of you go through to a semifinal. 31 00:01:37,970 --> 00:01:41,610 You have semifinalist Mica Ven, 32 00:01:41,650 --> 00:01:43,770 finalist Danny Jones 33 00:01:43,810 --> 00:01:47,610 and MasterChef champion Lisa Faulkner. 34 00:01:47,650 --> 00:01:52,170 Please impress that dining room like you've impressed us. 35 00:01:52,210 --> 00:01:55,650 Be under no illusion that this is a tough round. 36 00:01:55,690 --> 00:01:59,010 At the end of this, one of you will be leaving the competition. 37 00:01:59,050 --> 00:02:01,850 Two courses in one hour and 15 minutes. 38 00:02:01,890 --> 00:02:02,930 Let's cook. 39 00:02:10,490 --> 00:02:13,770 Vito has got the same passion here in MasterChef as he has 40 00:02:13,810 --> 00:02:15,090 on the dance floor of Strictly. 41 00:02:15,130 --> 00:02:16,290 It's lovely. 42 00:02:16,330 --> 00:02:19,010 LAUGHTER 43 00:02:19,050 --> 00:02:22,570 He cooks the food of his mother, his grandmother and his aunts 44 00:02:22,610 --> 00:02:23,930 and uncles from Italy. 45 00:02:23,970 --> 00:02:25,930 We've seen some extraordinary dishes. 46 00:02:25,970 --> 00:02:30,170 One of the best tiramisus I think I've ever seen in MasterChef, ever. 47 00:02:33,530 --> 00:02:36,610 Vito, I see you've got plates which are white and blue. 48 00:02:36,650 --> 00:02:38,650 Your outfit is completely white and blue. 49 00:02:38,690 --> 00:02:40,410 Yes. What's this about white and blue? 50 00:02:40,450 --> 00:02:43,010 Today is Amalfi... Amalfi Coast. 51 00:02:43,050 --> 00:02:44,810 Because I come from the Amalfi Coast. 52 00:02:44,850 --> 00:02:47,370 You used to eat and look at the sea. 53 00:02:47,410 --> 00:02:48,530 There is lots of sun. 54 00:02:48,570 --> 00:02:50,690 That's why, you know, lemon - the colour of the sun, yellow. 55 00:02:50,730 --> 00:02:54,010 Everything has to be yellow, white and blue. 56 00:02:54,050 --> 00:02:56,810 So are you dressed like somebody on the Amalfi Coast? 57 00:02:56,850 --> 00:02:57,850 Yes. 58 00:02:57,890 --> 00:03:01,010 I even have the lemon limoncello perfume on because I have 59 00:03:01,050 --> 00:03:03,130 to get in the zone, you know? I need the vibe. 60 00:03:03,170 --> 00:03:05,210 And so lemon is the main ingredient. 61 00:03:10,010 --> 00:03:12,890 Vito is going to celebrate the Amalfi Coast and 62 00:03:12,930 --> 00:03:14,890 his love of Amalfi lemons. 63 00:03:14,930 --> 00:03:18,730 He's going to have lemon both in his main course and his dessert. 64 00:03:18,770 --> 00:03:21,370 He's making the chicken scallopini, 65 00:03:21,410 --> 00:03:23,690 a typical meat course from Italy. 66 00:03:23,730 --> 00:03:28,050 He's got a sliced and bashed chicken until it's really flat. 67 00:03:28,090 --> 00:03:31,290 That piece of chicken, he's going to put it in flour and salt and pepper, 68 00:03:31,330 --> 00:03:33,410 and he said he's going to scorch it. 69 00:03:33,450 --> 00:03:35,970 That should give you a slight bitterness. 70 00:03:36,010 --> 00:03:39,850 Served with a white wine and butter sauce, fresh lemon across the top 71 00:03:39,890 --> 00:03:41,450 and loads and loads of parsley. 72 00:03:41,490 --> 00:03:43,050 That sounds delicious. 73 00:03:43,090 --> 00:03:44,930 He's going to serve that with wild mushrooms. 74 00:03:44,970 --> 00:03:47,330 Make sure they're properly prepared and cleaned. 75 00:03:47,370 --> 00:03:49,050 No grit. 76 00:03:49,090 --> 00:03:51,650 And that is it. 77 00:03:51,690 --> 00:03:54,730 I mean, that is definitely a statement. 78 00:03:54,770 --> 00:03:56,250 It's just got to be right. 79 00:03:56,290 --> 00:03:59,490 This dish is very connected to all my childhood. 80 00:03:59,530 --> 00:04:02,090 {\an8}My mum used to prepare this scallopini with lemon 81 00:04:02,130 --> 00:04:03,370 {\an8}and we loved it. 82 00:04:03,410 --> 00:04:07,730 So that's why for me it means, like, really a lot. 83 00:04:07,770 --> 00:04:10,490 For dessert, we've got a lemon and mint cream 84 00:04:10,530 --> 00:04:13,370 which is being layered with biscuits in the centre, 85 00:04:13,410 --> 00:04:14,850 like a sort of trifle. 86 00:04:16,690 --> 00:04:18,970 Vito has made his own mint sugar. 87 00:04:19,010 --> 00:04:23,250 He's mixed that with the cream and also some lemon, 88 00:04:23,290 --> 00:04:24,890 whipped the whole lot together. 89 00:04:24,930 --> 00:04:26,850 Putting lemon juice in there is difficult because it could 90 00:04:26,890 --> 00:04:27,890 curdle the cream. 91 00:04:27,930 --> 00:04:28,970 Then he's going to layer it. 92 00:04:29,010 --> 00:04:31,090 There's very little process going on here. 93 00:04:31,130 --> 00:04:34,130 So, again, that has got to be absolutely delicious. 94 00:04:38,370 --> 00:04:41,490 What I've learned about Dominic is he's really passionate. 95 00:04:41,530 --> 00:04:43,170 He really cares. 96 00:04:43,210 --> 00:04:47,010 His cooking's good and he's prepared to work hard. 97 00:04:47,050 --> 00:04:49,610 He can actually pull it back a little bit. 98 00:04:49,650 --> 00:04:52,770 And he did that wonderful celeriac rosti, 99 00:04:52,810 --> 00:04:54,970 but it had a little bit of something extra on the side, 100 00:04:55,010 --> 00:04:56,770 which wasn't necessary. 101 00:04:56,810 --> 00:04:59,650 I love East Asian food, especially from Korea. 102 00:04:59,690 --> 00:05:03,850 And what I wanted to do was take a dish that is relatively easy, 103 00:05:03,890 --> 00:05:07,010 but I wanted to step it up by adding in the influence 104 00:05:07,050 --> 00:05:08,530 of make-up and colour. 105 00:05:10,930 --> 00:05:12,850 Two courses. What are you going to cook for us, Dominic? 106 00:05:12,890 --> 00:05:14,650 We're doing pink prawn toast 107 00:05:14,690 --> 00:05:17,530 but I'm mixing in some freeze-dried dragon fruit, 108 00:05:17,570 --> 00:05:21,290 which will make it a really vibrant, almost electric pink. 109 00:05:21,330 --> 00:05:24,810 That's sandwiched between two almost black slices of bread. 110 00:05:24,850 --> 00:05:27,090 That's with the sweet chilli sauce. 111 00:05:27,130 --> 00:05:30,210 Does the dried dragon fruit leave a fruit flavour in the prawn? 112 00:05:30,250 --> 00:05:34,210 It does. It almost kind of adds a sweetness to it. 113 00:05:34,250 --> 00:05:35,250 Main course? 114 00:05:35,290 --> 00:05:36,610 Bang bang chicken, 115 00:05:36,650 --> 00:05:39,770 adding in a Korean demi-glace, 116 00:05:39,810 --> 00:05:41,290 with blue basmati rice. 117 00:05:41,330 --> 00:05:46,090 To make the blue rice I'm using blue spirulina powder. 118 00:05:46,130 --> 00:05:51,930 The broccoli is pan-seared with chilli, so it's just this vibrant 119 00:05:51,970 --> 00:05:54,450 green next to this vibrant blue. 120 00:05:54,490 --> 00:05:56,930 I think colour is just magical. 121 00:05:56,970 --> 00:05:58,410 It brings so much joy. 122 00:05:58,450 --> 00:06:00,890 So I want to bring joy to a plate. 123 00:06:03,930 --> 00:06:07,010 Dominic's first course, he's making us prawn toast. 124 00:06:07,050 --> 00:06:10,410 And I think this is really brave and also quite adventurous. 125 00:06:10,450 --> 00:06:15,650 The dried dragon fruit is in there just to make the prawns really pink. 126 00:06:15,690 --> 00:06:17,450 Fruit and prawn? 127 00:06:17,490 --> 00:06:19,650 That's not a flavour I associate with prawn, 128 00:06:19,690 --> 00:06:22,210 so I'm a little bit concerned. 129 00:06:22,250 --> 00:06:25,890 He's got to cook it in such a way that the bread is cooked all the way 130 00:06:25,930 --> 00:06:27,690 through but so is the prawn. 131 00:06:27,730 --> 00:06:29,890 Let's just hope this works. 132 00:06:32,050 --> 00:06:34,490 It's very hard to define bang bang chicken. 133 00:06:34,530 --> 00:06:35,810 It can be crispy. 134 00:06:35,850 --> 00:06:37,610 It can just be chicken in a sauce. 135 00:06:37,650 --> 00:06:40,770 But the bang bang, it's often hot. 136 00:06:40,810 --> 00:06:42,690 And then blue basmati rice. 137 00:06:44,610 --> 00:06:47,970 I don't care about the colour as long as it's free-flowing. 138 00:06:48,010 --> 00:06:51,010 The invention and the design of the dish seems to be 139 00:06:51,050 --> 00:06:53,610 around colour, not about the flavours. 140 00:06:53,650 --> 00:06:55,610 I think we might be missing the point. 141 00:06:55,650 --> 00:06:59,330 I'll withhold judgment, but I'm a little nervous. 142 00:06:59,370 --> 00:07:01,530 Oh, look at that colour! 143 00:07:01,570 --> 00:07:03,010 Boy! 144 00:07:09,050 --> 00:07:12,370 Mutya's food throughout this competition has always been 145 00:07:12,410 --> 00:07:15,650 delicious, and I mean that with a capital D. 146 00:07:15,690 --> 00:07:17,970 She does crowd-pleasing food. 147 00:07:18,010 --> 00:07:20,890 That jacket potato was playing it slightly safe, but she can afford 148 00:07:20,930 --> 00:07:22,410 to push herself a little bit more. 149 00:07:24,530 --> 00:07:28,970 {\an8}So, literally, I woke up this morning thinking about prawns. 150 00:07:29,010 --> 00:07:32,930 I've literally just thought about food the whole week. 151 00:07:32,970 --> 00:07:35,490 The pressure's on, but I'm excited. 152 00:07:38,570 --> 00:07:40,770 Mutya, it's quarterfinal day in the MasterChef kitchen. 153 00:07:40,810 --> 00:07:41,970 Are you slightly nervous? 154 00:07:42,010 --> 00:07:44,890 I'm very nervous, but at the same time I've just... 155 00:07:44,930 --> 00:07:46,290 I've just been having such a ball. 156 00:07:46,330 --> 00:07:48,010 When you first started this competition, you said 157 00:07:48,050 --> 00:07:50,290 you like having nerves because when you go to perform, 158 00:07:50,330 --> 00:07:51,970 the nervous energy keeps you going. 159 00:07:52,010 --> 00:07:53,050 Exactly that. 160 00:07:53,090 --> 00:07:56,170 What dishes have you got up your sleeve for this quarterfinal? 161 00:07:56,210 --> 00:08:01,410 Right, so for my starters I've got garlic prawns with mango salsa. 162 00:08:01,450 --> 00:08:07,410 And then my main will be barbecue salmon with coconut rice and salad. 163 00:08:07,450 --> 00:08:08,970 Why these two dishes? 164 00:08:09,010 --> 00:08:10,610 What is it that you love about them? 165 00:08:10,650 --> 00:08:12,010 I love fish. 166 00:08:12,050 --> 00:08:16,530 If I was stuck on an island I could probably survive just on fish. 167 00:08:21,570 --> 00:08:23,570 We have crowd-pleasers. 168 00:08:24,770 --> 00:08:26,930 The prawns need to be nice and bouncy, but she's cooking them 169 00:08:26,970 --> 00:08:29,690 in a good amount of butter and lots and lots of garlic 170 00:08:29,730 --> 00:08:32,050 with some sweet mango. Wonderful. 171 00:08:32,090 --> 00:08:34,210 Is there enough going on on that plate? 172 00:08:34,250 --> 00:08:36,330 That's my concern. 173 00:08:36,370 --> 00:08:39,530 Mutya is promising us a main course of salmon. 174 00:08:39,570 --> 00:08:42,450 The salmon has to be cooked perfectly so it just falls apart 175 00:08:42,490 --> 00:08:44,450 and stays nice and creamy and rich. 176 00:08:44,490 --> 00:08:46,690 If it goes dry, we've got a problem. 177 00:08:46,730 --> 00:08:49,850 That with the smoky, slightly sweet barbecue sauce, 178 00:08:49,890 --> 00:08:51,530 this is good food. 179 00:08:51,570 --> 00:08:53,490 As long as that rice isn't stodgy, 180 00:08:53,530 --> 00:08:56,890 it's dry and it's light, brilliant. 181 00:08:56,930 --> 00:08:58,050 Oh. 182 00:08:58,090 --> 00:08:59,530 I've got something else to make. 183 00:09:04,730 --> 00:09:08,170 It feels so nice to be back and to be a judge. 184 00:09:08,210 --> 00:09:11,090 {\an8}I've been on that side and I just know the anxiety 185 00:09:11,130 --> 00:09:12,370 {\an8}that they're feeling right now, 186 00:09:12,410 --> 00:09:15,570 {\an8}so I'm just praying that it's good. 187 00:09:15,610 --> 00:09:18,650 This is definitely the hardest round of the competition. 188 00:09:18,690 --> 00:09:22,290 I remember - it's the first time I experienced the shakes. 189 00:09:22,330 --> 00:09:24,090 I've never been this tense in my life. 190 00:09:24,130 --> 00:09:26,010 Quick, quick, quick, quick, quick, quick, quick. 191 00:09:26,050 --> 00:09:28,570 {\an8}So there's moments like that where you feel for them, 192 00:09:28,610 --> 00:09:31,090 {\an8}but as long as the flavour's there, I think, you know, 193 00:09:31,130 --> 00:09:32,610 {\an8}we're going to love it. 194 00:09:34,090 --> 00:09:36,770 I won in 2010. 195 00:09:36,810 --> 00:09:38,930 Yeah, it's been quite a long time. 196 00:09:38,970 --> 00:09:40,730 But I still feel their pain 197 00:09:40,770 --> 00:09:44,170 and I still love to see what people create. 198 00:09:44,210 --> 00:09:46,610 {\an8}Sometimes you have somebody has a shocker 199 00:09:46,650 --> 00:09:49,410 {\an8}and sometimes people absolutely nail it. 200 00:09:49,450 --> 00:09:52,610 {\an8}And that's... I always want them to nail it. 201 00:09:53,930 --> 00:09:55,170 Cheers, ladies. 202 00:09:55,210 --> 00:09:57,130 Oh, it's a pleasure to spend the afternoon with you. 203 00:09:57,170 --> 00:09:59,170 And you. Cheers. It's so exciting. 204 00:09:59,210 --> 00:10:00,850 I know. 205 00:10:00,890 --> 00:10:03,050 Vito, you've got ten minutes on your first course. 206 00:10:03,090 --> 00:10:04,610 OK. OK? 207 00:10:04,650 --> 00:10:05,610 OK. 208 00:10:09,050 --> 00:10:13,010 So, Vito's main is a scaloppine di Amalfi. 209 00:10:13,050 --> 00:10:14,290 Chicken escalope. 210 00:10:14,330 --> 00:10:18,130 It could be just flattened, or it could be breaded. 211 00:10:18,170 --> 00:10:20,330 You don't want it too dry, 212 00:10:20,370 --> 00:10:22,850 so you want to cook it quite quickly. 213 00:10:22,890 --> 00:10:24,490 Right, Vito, you've got four minutes. 214 00:10:24,530 --> 00:10:26,650 You need to get your main course on the plate. 215 00:10:26,690 --> 00:10:28,330 Yeah? Let's go. 216 00:10:28,370 --> 00:10:31,290 I think the sauce has got to be well-balanced. 217 00:10:31,330 --> 00:10:34,410 It's got to have enough white wine to call it a white wine sauce. 218 00:10:34,450 --> 00:10:36,490 And I'm excited by the lemon. 219 00:10:36,530 --> 00:10:39,330 I think that'll freshen it up. 220 00:10:39,370 --> 00:10:40,930 And wild mushrooms. 221 00:10:40,970 --> 00:10:42,330 It sounds delicious. 222 00:10:43,490 --> 00:10:45,490 That's good. Come on! 223 00:10:45,530 --> 00:10:47,130 Ready. 224 00:10:47,170 --> 00:10:48,250 Let's go. 225 00:10:49,850 --> 00:10:51,170 Well done, my friend. 226 00:10:56,330 --> 00:10:58,490 Hello. Hi there! 227 00:10:58,530 --> 00:11:00,450 Hi. Hi. 228 00:11:03,090 --> 00:11:05,250 Scaloppine al limone with wild mushrooms. 229 00:11:05,290 --> 00:11:06,650 I hope you will enjoy, 230 00:11:06,690 --> 00:11:09,970 and I made with so much love and passion for you. 231 00:11:10,010 --> 00:11:12,810 Oh, thank you very much. Thank you. It smells delicious. 232 00:11:12,850 --> 00:11:14,050 And I leave! Aw! 233 00:11:14,090 --> 00:11:16,650 Thank you! LAUGHTER 234 00:11:16,690 --> 00:11:17,730 Thank you! 235 00:11:25,370 --> 00:11:28,610 I've tasted the chicken, and it's really lemony. 236 00:11:28,650 --> 00:11:32,290 And I wasn't sure, but you see when I put that with the mushrooms, 237 00:11:32,330 --> 00:11:34,490 it's nice, you know! LAUGHTER 238 00:11:34,530 --> 00:11:35,850 I like it. 239 00:11:35,890 --> 00:11:39,330 My chicken is cooked really beautifully, 240 00:11:39,370 --> 00:11:40,770 and the sauce is really light. 241 00:11:40,810 --> 00:11:42,530 Those mushrooms are cooked beautifully. 242 00:11:42,570 --> 00:11:44,090 I think it's delicious. 243 00:11:44,130 --> 00:11:46,650 Yeah, it's a great start to Vito's menu, I think. 244 00:11:46,690 --> 00:11:48,650 Tastes great. And what more do you want? 245 00:11:50,330 --> 00:11:52,450 That chicken is so moist and wonderful. 246 00:11:52,490 --> 00:11:55,210 You don't need to cut it. It just pulls apart. 247 00:11:55,250 --> 00:11:57,050 I'd pay money for that in a restaurant. 248 00:11:57,090 --> 00:11:59,450 That, for me, is a perfect plate of food. 249 00:11:59,490 --> 00:12:01,810 Just absolutely bursting full of flavour. 250 00:12:01,850 --> 00:12:04,010 It's got my tongue dancing. 251 00:12:04,050 --> 00:12:06,370 That is superb. 252 00:12:06,410 --> 00:12:07,770 Woo! 253 00:12:07,810 --> 00:12:08,970 Come on, come on, come on. 254 00:12:09,010 --> 00:12:10,410 You've got 15 minutes, right? 255 00:12:10,450 --> 00:12:12,850 So you... Are you all right? Are you happy? 256 00:12:12,890 --> 00:12:13,890 Yes! 257 00:12:17,610 --> 00:12:22,810 Vito's dessert is a crema di limone. 258 00:12:22,850 --> 00:12:25,490 Lemon cream's got to be perfect texture. 259 00:12:25,530 --> 00:12:26,690 I love the mint. 260 00:12:26,730 --> 00:12:28,970 I think that goes brilliantly with lemon. 261 00:12:29,010 --> 00:12:30,490 He's got to balance that out. 262 00:12:30,530 --> 00:12:34,010 And that sharpness of that lemon. And the sharpness, yeah. 263 00:12:34,050 --> 00:12:37,690 I've never had limoncello before, so I'm hoping that 264 00:12:37,730 --> 00:12:40,050 that's something that wows me. 265 00:12:42,690 --> 00:12:44,010 Ready! 266 00:12:44,050 --> 00:12:46,570 The dessert's great. Let's go, let's go, let's go. 267 00:12:46,610 --> 00:12:49,050 We've got a good-looking Italian waiter, 268 00:12:49,090 --> 00:12:50,330 we've got good food. 269 00:12:50,370 --> 00:12:51,810 What else could we want? 270 00:13:02,250 --> 00:13:05,850 As a dessert, I made limone crema. 271 00:13:05,890 --> 00:13:08,770 Background refresh taste of mint 272 00:13:08,810 --> 00:13:12,050 and a bit of granola, like, on top. 273 00:13:12,090 --> 00:13:14,810 The limoncello to the side is to digest. 274 00:13:14,850 --> 00:13:16,490 Enjoy. Mwah! 275 00:13:16,530 --> 00:13:18,050 Thank you. Well done, mate. 276 00:13:23,090 --> 00:13:25,130 I think it's simply delicious. 277 00:13:25,170 --> 00:13:28,130 I love the fact that when you dive down into it, 278 00:13:28,170 --> 00:13:30,130 you get more crunchy bits. 279 00:13:31,970 --> 00:13:33,490 The crumb's great. 280 00:13:33,530 --> 00:13:34,770 It tastes amazing. 281 00:13:34,810 --> 00:13:38,650 When I tasted this limoncello by itself, I weren't sure. 282 00:13:38,690 --> 00:13:42,410 But you see when you put this bad boy inside the cream, 283 00:13:42,450 --> 00:13:45,170 with the crunch, it works, you know? 284 00:13:45,210 --> 00:13:46,770 I love the fresh lemon. 285 00:13:46,810 --> 00:13:48,570 I love that it wasn't too sugary. 286 00:13:48,610 --> 00:13:52,090 It was like a lemon cheesecake, but it was really pillowy, 287 00:13:52,130 --> 00:13:54,410 soft and light. 288 00:13:55,570 --> 00:13:57,450 Well done. Love it. 289 00:13:59,290 --> 00:14:00,890 It's yummy. It's not too sweet. 290 00:14:00,930 --> 00:14:02,850 It's almost sour. 291 00:14:02,890 --> 00:14:04,250 Wonderful flavour. 292 00:14:04,290 --> 00:14:07,570 Sharp sourness of that cream cheese against the freshness of the mint 293 00:14:07,610 --> 00:14:09,970 with a little bit of sharpness of lemon. 294 00:14:10,010 --> 00:14:11,970 The little crunch of the biscuits is a texture. 295 00:14:12,010 --> 00:14:14,370 It's very, very clever indeed. 296 00:14:14,410 --> 00:14:16,410 I'm feeling happy, actually. 297 00:14:16,450 --> 00:14:21,050 I really felt that I was not alone in the kitchen, so I was full of 298 00:14:21,090 --> 00:14:25,170 family behind me, so hopefully I get to the semifinal. 299 00:14:27,250 --> 00:14:28,890 Six minutes, Dominic. Six minutes. 300 00:14:28,930 --> 00:14:30,850 Are your prawn toasts cooked? 301 00:14:30,890 --> 00:14:33,050 They, ah... They're still in the oven. 302 00:14:33,090 --> 00:14:34,690 How are you going to know when they're cooked? 303 00:14:34,730 --> 00:14:35,890 Is it only when you cut into them? 304 00:14:35,930 --> 00:14:37,690 Yeah. Oh. 305 00:14:41,290 --> 00:14:44,930 So, Dom's starter is a pink prawn toast and a creamy 306 00:14:44,970 --> 00:14:46,210 sweet chilli dip. 307 00:14:47,770 --> 00:14:52,410 I'm a bit dubious as to why he said "pink" prawn toast. 308 00:14:52,450 --> 00:14:55,450 Like, if a prawn is cooked, then it's pink. 309 00:14:57,410 --> 00:15:01,330 As long as it's crispy, super light, and then you get the bite 310 00:15:01,370 --> 00:15:03,930 of the prawn, and I hope it is colourful, 311 00:15:03,970 --> 00:15:06,690 I hope it is tasty and I hope it's cooked perfectly. 312 00:15:06,730 --> 00:15:09,250 This is going to be some posh prawn toast today 313 00:15:09,290 --> 00:15:12,010 so I'm actually intrigued. 314 00:15:12,050 --> 00:15:13,130 All done? 315 00:15:13,170 --> 00:15:14,370 All done. Shall we go? 316 00:15:14,410 --> 00:15:16,410 Yes. 317 00:15:16,450 --> 00:15:17,570 OK. 318 00:15:22,210 --> 00:15:23,930 Hi. Hi, there. Hi. 319 00:15:23,970 --> 00:15:26,170 Oh, dear. Right. 320 00:15:27,570 --> 00:15:32,930 For starters, you have pink prawn toast with 321 00:15:32,970 --> 00:15:36,330 a creamy sweet chilli dip. 322 00:15:36,370 --> 00:15:37,530 Enjoy. 323 00:15:37,570 --> 00:15:38,850 ALL:Thank you. 324 00:15:41,010 --> 00:15:44,650 It looks like a burger with, like, sesame seeds. 325 00:15:44,690 --> 00:15:48,690 I hope it's nice because, visually, I'm not sure yet. 326 00:15:54,410 --> 00:15:58,050 He's so creative and I love that he's used rye bread. 327 00:15:58,090 --> 00:16:01,010 And I like that you can taste sesame. 328 00:16:01,050 --> 00:16:03,890 But to put the dragon fruit in to make it pinker, 329 00:16:03,930 --> 00:16:06,530 I don't think it's really worked, and what we've got is sort of... 330 00:16:06,570 --> 00:16:08,250 It doesn't taste of prawns. 331 00:16:08,290 --> 00:16:11,050 The compromise for that colour wasn't enough for what it's done 332 00:16:11,090 --> 00:16:12,810 with the flavour of the prawn. 333 00:16:12,850 --> 00:16:16,330 But it's crispy. The sauce is nice. 334 00:16:16,370 --> 00:16:18,490 I couldn't really taste any prawns. 335 00:16:18,530 --> 00:16:21,850 He's very creative. I'm going to give him that. Yeah. 336 00:16:24,170 --> 00:16:25,690 It's really quite unusual. 337 00:16:25,730 --> 00:16:27,850 It's quite addictive. It's very, very moreish. 338 00:16:27,890 --> 00:16:31,010 The crispy bit on the outside, tasting of sesame toast 339 00:16:31,050 --> 00:16:33,850 from a Chinese, and the creamy chilli sauce almost tasting 340 00:16:33,890 --> 00:16:36,330 like a sauce you'd get on your prawn cocktail, 341 00:16:36,370 --> 00:16:38,810 so there's a bit of comfort there as well. 342 00:16:38,850 --> 00:16:40,010 I like it. 343 00:16:40,050 --> 00:16:41,570 I think it's really brave. 344 00:16:41,610 --> 00:16:44,850 The first bite slightly disturbed me but actually once I got used 345 00:16:44,890 --> 00:16:47,250 to what it was, I've actually finished it. 346 00:16:49,050 --> 00:16:50,090 Oh, my God. 347 00:17:01,090 --> 00:17:04,290 We're getting colourful bang bang chicken. All right. Mm. 348 00:17:04,330 --> 00:17:07,450 With BLUE basmati rice. 349 00:17:07,490 --> 00:17:09,210 I'm scared. 350 00:17:09,250 --> 00:17:12,730 Is it just going to be colour, or is it actually going to be a flavour? 351 00:17:12,770 --> 00:17:15,570 Blue food is odd, isn't it...? It is. Because it doesn't really make 352 00:17:15,610 --> 00:17:18,770 you want to eat it, so it's hopefully going to be delicious. 353 00:17:18,810 --> 00:17:20,370 It's a strange one! 354 00:17:20,410 --> 00:17:21,770 There's a lot going on. 355 00:17:21,810 --> 00:17:24,010 He's got a trio of sauces. 356 00:17:24,050 --> 00:17:25,410 Are you airbrushing? 357 00:17:25,450 --> 00:17:28,410 Yeah. Just to, you know, make it pretty. 358 00:17:28,450 --> 00:17:29,730 Brilliant. 359 00:17:29,770 --> 00:17:34,490 Sriracha bang bang chicken sauce and a Korean demi-glace? 360 00:17:34,530 --> 00:17:35,890 Does it need it? 361 00:17:37,010 --> 00:17:38,410 Oh. 362 00:17:38,450 --> 00:17:40,210 Looking very colourful. 363 00:17:40,250 --> 00:17:41,330 You know what? 364 00:17:41,370 --> 00:17:44,370 It looks exactly how I imagined it. 365 00:17:44,410 --> 00:17:46,970 We should be going now. Yeah. 366 00:17:47,010 --> 00:17:49,930 Chicken, rice and broccoli, they're three quite simple things. 367 00:17:49,970 --> 00:17:51,730 There really is nowhere to hide. 368 00:17:51,770 --> 00:17:53,290 So you have to do them well. 369 00:17:53,330 --> 00:17:55,850 Go. Right. 370 00:17:55,890 --> 00:17:58,130 Go in there in a flash of colour! 371 00:18:04,970 --> 00:18:06,050 OK... 372 00:18:09,850 --> 00:18:15,170 For mains, you have got bang bang chicken with blue basmati rice. 373 00:18:15,210 --> 00:18:18,250 Then you've got airbrushed sriracha. 374 00:18:18,290 --> 00:18:21,850 You've got a creamy paprika and sweet chilli sauce 375 00:18:21,890 --> 00:18:25,170 and then a Korean glaze over the top. 376 00:18:25,210 --> 00:18:26,810 Please enjoy, please. 377 00:18:26,850 --> 00:18:28,970 Thanks, Dom. Thank you. 378 00:18:30,130 --> 00:18:33,410 That is a very, very colourful, creative plate. 379 00:18:33,450 --> 00:18:34,490 Yeah. 380 00:18:39,410 --> 00:18:41,650 The chicken's really nice, you know. 381 00:18:41,690 --> 00:18:43,490 It's crunchy. 382 00:18:43,530 --> 00:18:44,890 I love the sauces. 383 00:18:44,930 --> 00:18:49,730 That lovely demi-glace is sort of smoky and rich. 384 00:18:49,770 --> 00:18:55,090 And then you've got the sriracha, sort of punchy and fiery, 385 00:18:55,130 --> 00:18:56,650 but not too much. 386 00:18:56,690 --> 00:19:00,050 And then you've got that gorgeous bang bang sauce, 387 00:19:00,090 --> 00:19:03,650 which is like a great big whack of paprika. 388 00:19:03,690 --> 00:19:06,530 The rice didn't need to be blue. 389 00:19:06,570 --> 00:19:10,970 But not bad. The chicken, oh, definitely, I'm going back in. 390 00:19:11,010 --> 00:19:14,010 The star of the show is just that chicken and that sauce, 391 00:19:14,050 --> 00:19:15,730 and that would've been enough. 392 00:19:15,770 --> 00:19:18,490 But I love the creativity. 393 00:19:18,530 --> 00:19:22,370 What we have here is really good Korean-style fried chicken. 394 00:19:22,410 --> 00:19:23,770 That's great. 395 00:19:23,810 --> 00:19:27,130 However, the rice unfortunately doesn't have any seasoning, 396 00:19:27,170 --> 00:19:28,890 which is a real shame. 397 00:19:28,930 --> 00:19:32,610 Gives us sauces, gives sweetness, smokiness and heat. 398 00:19:32,650 --> 00:19:34,330 It tastes good. 399 00:19:36,090 --> 00:19:39,490 That was the toughest challenge I think I've ever had, 400 00:19:39,530 --> 00:19:43,130 not just in this competition, just in life. 401 00:19:43,170 --> 00:19:44,970 That was really tough. 402 00:19:46,890 --> 00:19:48,010 Oh... 403 00:19:49,850 --> 00:19:51,170 Right, Mutya, you have five minutes. 404 00:19:51,210 --> 00:19:52,650 Go, Mutya, go. 405 00:19:52,690 --> 00:19:54,330 Right. 406 00:19:54,370 --> 00:19:56,370 Mutya's starter, 407 00:19:56,410 --> 00:19:59,490 garlic butter fried prawns 408 00:19:59,530 --> 00:20:01,730 served with a mango salsa. 409 00:20:01,770 --> 00:20:03,050 Mmm. Mm, mm, mm. 410 00:20:03,090 --> 00:20:04,890 Simple... 411 00:20:04,930 --> 00:20:06,930 ..but beautiful if it's done right. 412 00:20:09,010 --> 00:20:11,610 There is nothing worse than when you get those prawns 413 00:20:11,650 --> 00:20:13,890 and they've been so overcooked that they're these tiny 414 00:20:13,930 --> 00:20:18,490 little, like, hard things like that and you're like, "Oh." 415 00:20:18,530 --> 00:20:21,410 So hopefully she cooks them beautifully. 416 00:20:21,450 --> 00:20:23,450 Use all those prawns up, go for it. Yeah, I'm going to. 417 00:20:23,490 --> 00:20:25,410 Yeah, that's it. 418 00:20:25,450 --> 00:20:28,370 Jamaican girl, like, you know, bring on the mango. 419 00:20:28,410 --> 00:20:30,690 So I'm very excited to see what she does. 420 00:20:30,730 --> 00:20:32,250 There's a mango salsa. 421 00:20:33,410 --> 00:20:34,770 JOHN:It smells great. 422 00:20:34,810 --> 00:20:36,050 Anything else on there? 423 00:20:36,090 --> 00:20:37,410 Yes, a little bit of... 424 00:20:37,450 --> 00:20:40,890 A little bit of rocket. Just a little bit of rocket on the side. 425 00:20:43,650 --> 00:20:45,410 That looks lovely. 426 00:20:45,450 --> 00:20:47,290 Thank you. All right? Go get 'em. 427 00:20:51,730 --> 00:20:54,290 SHE LAUGHS 428 00:20:54,330 --> 00:20:55,330 Hi. 429 00:20:55,370 --> 00:20:56,930 ALL: Hi. 430 00:20:59,730 --> 00:21:04,570 So I have cooked garlic prawns over a mango salsa. 431 00:21:04,610 --> 00:21:06,370 And what's the sauce? 432 00:21:06,410 --> 00:21:08,210 Oh, just one I made up now. 433 00:21:08,250 --> 00:21:13,450 It's sweet chilli, soy sauce, a bit of ginger, a bit of garlic. 434 00:21:13,490 --> 00:21:14,610 Lovely. 435 00:21:14,650 --> 00:21:16,410 I hope you enjoy it, ladies and gents. 436 00:21:16,450 --> 00:21:18,010 Thanks. Thank you. Thank you. 437 00:21:22,050 --> 00:21:23,850 I think that was quite yummy. 438 00:21:23,890 --> 00:21:27,010 Mmm! Prawns were cooked really lovely. 439 00:21:27,050 --> 00:21:29,370 The sauce, great, well-balanced. 440 00:21:29,410 --> 00:21:31,170 Works well with the prawns. 441 00:21:31,210 --> 00:21:32,730 It's a great starter. 442 00:21:32,770 --> 00:21:34,610 The taste of the tropics was there. 443 00:21:34,650 --> 00:21:37,530 There's, like, a kick in the mango salsa. 444 00:21:37,570 --> 00:21:39,210 It's lovely. 445 00:21:39,250 --> 00:21:41,090 The simplicity of it is really nice. 446 00:21:41,130 --> 00:21:42,410 I think she's done a good job. 447 00:21:42,450 --> 00:21:43,610 Yeah. Mm-hm. 448 00:21:45,410 --> 00:21:47,130 The prawns have been cooked very, very well. 449 00:21:47,170 --> 00:21:49,090 Good amount of seasoning on the outside of them and 450 00:21:49,130 --> 00:21:51,010 a good amount of garlic. That's good. 451 00:21:51,050 --> 00:21:53,850 That sauce she's made on the side there is smoky, 452 00:21:53,890 --> 00:21:55,290 slightly sweet and chilli. 453 00:21:55,330 --> 00:21:56,810 That tastes good. 454 00:21:56,850 --> 00:21:58,810 We just need something else. 455 00:22:01,690 --> 00:22:02,970 Hey. Are you all right? 456 00:22:03,010 --> 00:22:04,730 Yes. All right. Your timing good? 457 00:22:04,770 --> 00:22:06,690 Timing's great. All right, OK. 458 00:22:06,730 --> 00:22:08,210 You've got 15 minutes now. 459 00:22:08,250 --> 00:22:09,210 Perfect. 460 00:22:11,050 --> 00:22:14,530 For Mutya's main, we're going for a salmon fillet 461 00:22:14,570 --> 00:22:17,690 served with a barbecue sauce, coconut rice 462 00:22:17,730 --> 00:22:19,130 and a mixed leaf salad. 463 00:22:19,170 --> 00:22:21,370 Very interesting. Barbecue sauce with salmon? 464 00:22:21,410 --> 00:22:23,330 I don't know about that! 465 00:22:23,370 --> 00:22:26,130 To have it with salmon, which is quite delicate, 466 00:22:26,170 --> 00:22:30,810 it has to be a delicate sort of barbecue sauce, doesn't it? 467 00:22:30,850 --> 00:22:34,370 I don't want the coconut rice to be too sticky. 468 00:22:34,410 --> 00:22:37,410 Salmon, I never want it cooked all the way through. 469 00:22:37,450 --> 00:22:39,490 I want it to be a little bit pink. 470 00:22:39,530 --> 00:22:40,730 Come on, Mutya. 471 00:22:40,770 --> 00:22:42,730 MUTYA:OK, one of the little pieces has come off, but... 472 00:22:42,770 --> 00:22:43,770 Oh, Lord. 473 00:22:43,810 --> 00:22:45,050 JOHN AND GREGG:Oh! 474 00:22:45,090 --> 00:22:46,370 Lord! 475 00:22:46,410 --> 00:22:47,730 OK. You're OK. 476 00:22:47,770 --> 00:22:49,570 You're OK. We can do this, we can do this. 477 00:22:49,610 --> 00:22:51,450 That little bit there. You'll be OK. 478 00:22:52,730 --> 00:22:54,250 That's well-rescued. 479 00:22:57,010 --> 00:22:58,050 There we go. 480 00:22:58,090 --> 00:22:59,370 Yeah! 481 00:22:59,410 --> 00:23:01,010 There we are. MUTYA LAUGHS 482 00:23:01,050 --> 00:23:02,050 You happy? 483 00:23:02,090 --> 00:23:03,130 I am. 484 00:23:03,170 --> 00:23:04,450 Go on. Well done, Mutya. Thank you. 485 00:23:04,490 --> 00:23:05,730 See you later. 486 00:23:11,570 --> 00:23:13,250 Hi, guys, again. 487 00:23:13,290 --> 00:23:15,210 LAUGHTER 488 00:23:16,250 --> 00:23:18,330 So I've done a barbecue salmon, 489 00:23:18,370 --> 00:23:21,650 and then I did a coconut rice with a little bit of salad. 490 00:23:21,690 --> 00:23:22,770 Enjoy! 491 00:23:22,810 --> 00:23:25,050 Thank you, darling. Thanks. You're welcome. 492 00:23:29,050 --> 00:23:30,610 The rice is nicely cooked. 493 00:23:30,650 --> 00:23:31,970 I can definitely taste the coconut. 494 00:23:32,010 --> 00:23:35,530 I do like my salmon cooked a little bit less. 495 00:23:36,890 --> 00:23:38,610 The side salad I'm not too sure about. 496 00:23:38,650 --> 00:23:41,090 Maybe some, like, pak choi with garlic or something 497 00:23:41,130 --> 00:23:43,010 going on like that would've been nice. 498 00:23:43,050 --> 00:23:44,250 It's an interesting sauce. 499 00:23:44,290 --> 00:23:47,290 It's, like, in between teriyaki soy ginger 500 00:23:47,330 --> 00:23:50,050 but then it's got that barbecue flip to it. 501 00:23:50,090 --> 00:23:51,490 But it's nice. 502 00:23:51,530 --> 00:23:54,130 I think the fish is overcooked. 503 00:23:54,170 --> 00:23:57,810 I could have had a bit more sauce and a bit more of a bringing 504 00:23:57,850 --> 00:24:00,490 together of the plate. 505 00:24:00,530 --> 00:24:02,850 The salmon is cooked too much 506 00:24:02,890 --> 00:24:04,810 and it needs more sauce. 507 00:24:04,850 --> 00:24:06,930 I don't want the salad on the side. 508 00:24:06,970 --> 00:24:08,610 I think it's a bit dull. 509 00:24:11,210 --> 00:24:14,690 I am feeling glad it's all over. 510 00:24:14,730 --> 00:24:17,610 I feel like I did my best, 511 00:24:17,650 --> 00:24:19,090 but I don't know if it was enough. 512 00:24:21,770 --> 00:24:23,810 We've got the feedback from the dining room. 513 00:24:23,850 --> 00:24:25,850 We know what they think about the dishes. 514 00:24:25,890 --> 00:24:27,410 We've got to make a call, 515 00:24:27,450 --> 00:24:28,930 I think a big call. 516 00:24:28,970 --> 00:24:31,410 There was one person today who did a fantastic job. 517 00:24:31,450 --> 00:24:32,770 The dining room loved Vito. 518 00:24:32,810 --> 00:24:34,090 We loved Vito. 519 00:24:34,130 --> 00:24:35,690 His food was great. 520 00:24:35,730 --> 00:24:36,890 I just loved that chicken. 521 00:24:36,930 --> 00:24:41,690 Beautifully moist chicken flavoured with lemon, enriched with butter. 522 00:24:41,730 --> 00:24:43,410 I just demolished it. 523 00:24:43,450 --> 00:24:45,970 Dessert. Mint, cream, more lemon. 524 00:24:46,010 --> 00:24:47,410 Limoncello across the top. 525 00:24:47,450 --> 00:24:49,570 Really lovely and refreshing. 526 00:24:49,610 --> 00:24:52,210 He's got himself a semifinal place. 527 00:24:52,250 --> 00:24:55,650 I enjoyed Mutya's dishes to a point. 528 00:24:55,690 --> 00:24:58,490 The prawns with the mango I thought was a lovely idea. 529 00:24:58,530 --> 00:24:59,770 Prawns cooked well. 530 00:24:59,810 --> 00:25:01,570 Mango, slippery sweetness. 531 00:25:01,610 --> 00:25:04,650 That dish needed something else. 532 00:25:04,690 --> 00:25:07,450 The main course - that salmon was overdone 533 00:25:07,490 --> 00:25:09,690 and there wasn't enough sauce. 534 00:25:09,730 --> 00:25:12,530 But she can flavour and season food well. 535 00:25:14,010 --> 00:25:17,290 Dom made for us a sort of black sandwich filled with prawns, 536 00:25:17,330 --> 00:25:20,290 which he'd coloured with pink dragon fruit. 537 00:25:20,330 --> 00:25:23,490 The textures were good, crispy on the outside, soft on the inside. 538 00:25:23,530 --> 00:25:26,170 However, the dining room was scared of it. 539 00:25:26,210 --> 00:25:30,010 I was scared of it, but actually I had a couple of bites and found 540 00:25:30,050 --> 00:25:32,410 that I actually found it quite pleasant. 541 00:25:32,450 --> 00:25:33,530 I finished it. 542 00:25:33,570 --> 00:25:34,690 Main course from Dominic, 543 00:25:34,730 --> 00:25:37,850 very, very good chicken with a couple of sauces that I enjoyed. 544 00:25:37,890 --> 00:25:41,370 However, the bright blue rice, it wasn't seasoned. 545 00:25:41,410 --> 00:25:44,050 But you can't deny the man is pushing himself. 546 00:25:44,090 --> 00:25:45,890 He wants to cook outside the boundaries 547 00:25:45,930 --> 00:25:47,290 of normal everyday food. 548 00:25:47,330 --> 00:25:49,210 He sort of wants to shock a little bit, 549 00:25:49,250 --> 00:25:51,170 and in a way he has done that. 550 00:25:54,490 --> 00:25:58,570 This challenge has proved to myself that I can do this. 551 00:26:00,010 --> 00:26:03,610 So, yeah, I want to be in that semifinal. 552 00:26:03,650 --> 00:26:05,810 I would be lying if I said I was confident. 553 00:26:05,850 --> 00:26:09,290 I don't even know whether I did good enough, but I just know 554 00:26:09,330 --> 00:26:11,210 that I did what I could do. 555 00:26:12,770 --> 00:26:17,690 The question is, who has the skill now to actually fight it out 556 00:26:17,730 --> 00:26:19,570 amongst the other semifinalists? 557 00:26:19,610 --> 00:26:21,770 Is it Mutya or is it Dominic? 558 00:26:34,490 --> 00:26:36,530 What a quarterfinal! 559 00:26:36,570 --> 00:26:38,410 Congratulations. 560 00:26:38,450 --> 00:26:41,050 All three of you, well done. 561 00:26:41,090 --> 00:26:42,850 Tough decision. 562 00:26:42,890 --> 00:26:44,450 Two semifinal places. 563 00:26:44,490 --> 00:26:47,410 And that does mean, sadly, one of you is leaving the competition. 564 00:26:47,450 --> 00:26:49,410 The celebrity leaving us is... 565 00:26:54,130 --> 00:26:55,450 ..is Mutya. 566 00:26:57,050 --> 00:26:58,850 Aw! OK? 567 00:26:58,890 --> 00:27:00,730 It's all good. 568 00:27:00,770 --> 00:27:03,450 I can't believe I even made it this far, to be honest, 569 00:27:03,490 --> 00:27:04,690 so I'm happy. 570 00:27:04,730 --> 00:27:05,890 Thank you so much, guys. 571 00:27:05,930 --> 00:27:07,690 Bless you. Loved having you here. 572 00:27:09,370 --> 00:27:12,370 I've had such an amazing experience. 573 00:27:12,410 --> 00:27:16,290 So I am not hurting, I'm not disappointed. 574 00:27:16,330 --> 00:27:19,810 This is further than what I thought I was going to get. 575 00:27:19,850 --> 00:27:22,730 So I'm happy to go home and, and...sing. 576 00:27:29,970 --> 00:27:32,010 You are MasterChef semifinalists. 577 00:27:32,050 --> 00:27:33,370 Yay! 578 00:27:33,410 --> 00:27:35,730 Yeah! 579 00:27:35,770 --> 00:27:37,290 I am super happy. 580 00:27:37,330 --> 00:27:39,890 I am, like, infinitely happy. 581 00:27:39,930 --> 00:27:42,770 Tonight I'm going to call my grandparents, and I'm going 582 00:27:42,810 --> 00:27:46,450 to say like, "Nonna, Nonna, I got to the semifinal!" 583 00:27:46,490 --> 00:27:47,810 I'll be so happy. 584 00:27:47,850 --> 00:27:49,530 Honestly, I cannot wait. 585 00:27:51,370 --> 00:27:52,410 I'm so shocked. 586 00:27:52,450 --> 00:27:56,370 I thought I may have pushed it a little too far with the blue rice. 587 00:27:57,730 --> 00:27:59,850 But, yeah, maybe colour's the thing. 588 00:28:02,090 --> 00:28:03,370 Semifinal! Oh, I love it. 589 00:28:03,410 --> 00:28:05,330 I love it! Oh, my word. 590 00:28:08,810 --> 00:28:14,290 Next time, the eight best cooks return for the semifinals... 591 00:28:14,330 --> 00:28:15,490 The Vikings are coming! 592 00:28:15,530 --> 00:28:17,210 Raarrgh! 593 00:28:17,250 --> 00:28:18,610 Go on, then, 'ave it! 594 00:28:18,650 --> 00:28:20,570 Yeah! LAUGHTER 595 00:28:20,610 --> 00:28:23,370 ..and the temperature rises. 596 00:28:23,410 --> 00:28:24,850 Ow. Ah, ah! 597 00:28:24,890 --> 00:28:26,450 Fish has got to get in the oven! 598 00:28:26,490 --> 00:28:27,890 It's a minefield! 599 00:28:27,930 --> 00:28:32,770 Only the best will make it through to the Celebrity MasterChef final. 600 00:28:35,930 --> 00:28:37,450 Oh, oh, oh!