1 00:00:00,880 --> 00:00:02,255 From across the UK... 2 00:00:04,760 --> 00:00:07,455 ...32 up-and-coming chefs... 3 00:00:09,040 --> 00:00:12,655 ...are putting their reputations on the line 4 00:00:12,680 --> 00:00:14,775 in a battle to become 5 00:00:14,800 --> 00:00:17,175 Professional MasterChef Champion. 6 00:00:18,880 --> 00:00:24,375 Tonight, four new hopefuls compete to impress MasterChef 7 00:00:24,400 --> 00:00:26,215 judge Gregg Wallace, 8 00:00:26,240 --> 00:00:29,255 renowned chef Monica Galetti 9 00:00:29,280 --> 00:00:32,575 and Michelin-starred Marcus Wareing. 10 00:00:34,760 --> 00:00:38,175 Compared to my career so far, this is something utterly different 11 00:00:38,200 --> 00:00:41,415 and I'm just trying to enjoy the ride. 12 00:00:41,440 --> 00:00:43,415 For me personally, like, it's me versus me. 13 00:00:43,440 --> 00:00:46,655 I'm just here to cook the best plate of food I can do. 14 00:00:47,760 --> 00:00:48,935 I'm a bit nervous. 15 00:00:48,960 --> 00:00:51,495 But finally the day is here, so I'm really excited to get 16 00:00:51,520 --> 00:00:53,495 in the kitchen and get cooking. 17 00:00:53,520 --> 00:00:55,495 I'm definitely here to go all the way. 18 00:00:55,520 --> 00:00:57,935 winning is obviously the goal. 19 00:00:57,960 --> 00:01:00,135 I want fireworks in this kitchen. 20 00:01:00,160 --> 00:01:04,015 I want a battle. And I can't wait to see what talent is waiting 21 00:01:04,040 --> 00:01:05,935 outside this kitchen door. 22 00:01:11,160 --> 00:01:13,975 Marcus, Monica, we have four new chefs to meet. 23 00:01:14,000 --> 00:01:16,415 First of all, the Skills Test. Two of them, Monica, 24 00:01:16,440 --> 00:01:18,495 are going to be doing your Skills Test. 25 00:01:18,520 --> 00:01:20,015 Marcus, two of them yours. 26 00:01:20,040 --> 00:01:21,415 What are you going to get them to do? 27 00:01:21,440 --> 00:01:24,695 I would like our chefs to prepare and cook this lamb neck, served 28 00:01:24,720 --> 00:01:28,895 with baba ghanoush, a pomegranate vinaigrette and some toast. 29 00:01:28,920 --> 00:01:31,295 We're off to the Middle East. Fabulous. 30 00:01:31,320 --> 00:01:33,895 Not sure how many of our chefs have cooked lamb neck, 31 00:01:33,920 --> 00:01:37,095 but if they cook it with care, should be fine. 32 00:01:37,120 --> 00:01:39,455 Years gone by, this was seen as a second-class joint, wasn't it? 33 00:01:39,480 --> 00:01:40,855 For stews and for braising. 34 00:01:40,880 --> 00:01:43,335 It's got a little bit more sinew, a bit more fat running through it 35 00:01:43,360 --> 00:01:46,175 and if you like that on your lamb, then it's a great alternative. 36 00:01:46,200 --> 00:01:49,655 Off you go. 20 minutes, Marcus. All right, first job, the lamb. 37 00:01:49,680 --> 00:01:52,415 We're going to cook this medium, medium rare. 38 00:01:52,440 --> 00:01:55,015 Lamb neck because, as you can see, there is a muscle joint 39 00:01:55,040 --> 00:01:56,095 in the back of it, 40 00:01:56,120 --> 00:02:01,415 if you're going to cook it pink or medium, it does need time to rest. 41 00:02:01,440 --> 00:02:04,175 Lamb neck's in the pan. Just oil, some hard herbs. 42 00:02:04,200 --> 00:02:08,095 So just keep turning the lamb neck. 43 00:02:08,120 --> 00:02:09,415 Some butter in there. 44 00:02:12,520 --> 00:02:16,775 When you're "nappe” that butter over, is it cooking 45 00:02:16,800 --> 00:02:18,495 the outside of the meat? 46 00:02:18,520 --> 00:02:20,295 It is, but also, the butter, 47 00:02:20,320 --> 00:02:22,575 when you do that, what it does, it aerates the butter, 48 00:02:22,600 --> 00:02:24,335 so it doesn't burn. 49 00:02:24,360 --> 00:02:25,575 Hey! 50 00:02:27,920 --> 00:02:30,255 Right. So now onto this toast. 51 00:02:30,280 --> 00:02:31,935 I'm just going to flatten them out. 52 00:02:31,960 --> 00:02:34,455 What I love about doing it this way is it goes in the oven with olive 53 00:02:34,480 --> 00:02:37,215 oil, salt and a bit of pepper. 54 00:02:37,240 --> 00:02:38,895 They just puff up and absorb. 55 00:02:38,920 --> 00:02:41,295 It's almost like a crunchy fried bread. 56 00:02:46,200 --> 00:02:47,615 Now onto the baba ghanoush. 57 00:02:47,640 --> 00:02:50,295 I've got a cooked aubergine here. Scrape out the aubergine, 58 00:02:50,320 --> 00:02:52,175 out of the skin. 59 00:02:52,200 --> 00:02:53,615 Baba ghanoush is lovely. 60 00:02:53,640 --> 00:02:57,215 It's cooked aubergine with a lot of garlic and a bit of tahini 61 00:02:57,240 --> 00:02:58,295 paste as well. 62 00:02:58,320 --> 00:03:00,135 And, you know, you just dip your bread in it. 63 00:03:00,160 --> 00:03:01,615 Beautiful thing. 64 00:03:01,640 --> 00:03:02,855 My tahini. 65 00:03:04,440 --> 00:03:06,135 Cumin. Nice glug of oil. 66 00:03:07,920 --> 00:03:09,295 Mix that up. 67 00:03:12,440 --> 00:03:15,175 What I love about aubergine, especially cooked this way, 68 00:03:15,200 --> 00:03:17,895 they do take big flavours. They really do. 69 00:03:19,480 --> 00:03:20,855 Chopped parsley. 70 00:03:27,160 --> 00:03:28,535 So, take out the lamb. 71 00:03:28,560 --> 00:03:30,175 It's nicely cooked. So it's nice and charred, 72 00:03:30,200 --> 00:03:31,855 so it's like it's been over a fire. 73 00:03:31,880 --> 00:03:34,735 Beautiful. I love the colour on that piece of lamb. Look. 74 00:03:34,760 --> 00:03:36,335 That's what I want. I want that colour. 75 00:03:36,360 --> 00:03:38,015 I don't want them to be afraid and all delicate. 76 00:03:38,040 --> 00:03:39,775 I want them to really get some energy into it. 77 00:03:39,800 --> 00:03:42,055 So we're going to make a pomegranate vinaigrette. 78 00:03:42,080 --> 00:03:45,135 So, some Dijon mustard, sherry vinegar. 79 00:03:47,080 --> 00:03:49,575 And sweetness from the pomegranate molasses. 80 00:03:49,600 --> 00:03:52,295 So this is going to go on the side. The vinaigrette, 81 00:03:52,320 --> 00:03:55,055 you've got some lovely ingredients, like the pomegranate reduction 82 00:03:55,080 --> 00:03:56,175 there, to add to it. 83 00:03:56,200 --> 00:03:58,655 They've got some herbs they could fold through it as well. 84 00:03:58,680 --> 00:04:01,575 And it has to have a nice emulsion to it. 85 00:04:02,800 --> 00:04:04,095 So the pomegranate. 86 00:04:05,840 --> 00:04:09,615 Wow. Want a few of the seeds out, not too many. 87 00:04:13,000 --> 00:04:14,855 I think we're ready to go. 88 00:04:16,240 --> 00:04:17,975 A bit of crunchy fried bread. 89 00:04:24,840 --> 00:04:26,975 How's that, Chef? Look at that. 90 00:04:27,000 --> 00:04:28,775 Oh! 91 00:04:28,800 --> 00:04:31,335 I never doubted you for a second. 92 00:04:31,360 --> 00:04:33,375 Yeah. Look at that, look. Fabulous. 93 00:04:35,600 --> 00:04:38,935 There you have it. Prepared and cooked lamb neck, baba ghanoush, 94 00:04:38,960 --> 00:04:41,775 pomegranate vinaigrette and toast. Yes! 95 00:04:44,680 --> 00:04:46,735 I think our chefs can do this. 96 00:04:46,760 --> 00:04:48,655 The cooking of the lamb, need to keep calm, 97 00:04:48,680 --> 00:04:50,535 cook it beautifully. Baba ghanoush - 98 00:04:50,560 --> 00:04:52,495 we're giving them the aubergines already cooked. 99 00:04:52,520 --> 00:04:54,455 Vinaigrette to cut through the richness 100 00:04:54,480 --> 00:04:55,975 of that baba ghanoush. 101 00:04:56,000 --> 00:04:58,535 And they have to make some nice toast to go with it, 102 00:04:58,560 --> 00:05:00,855 because we're dipping into this baba ghanoush. 103 00:05:00,880 --> 00:05:02,415 Monica, you're going to leave us now, 104 00:05:02,440 --> 00:05:04,255 but I know you're going to be watching intently. 105 00:05:04,280 --> 00:05:05,655 See you in a bit. Right. 106 00:05:07,560 --> 00:05:10,255 Good test, this. Let's see what they make of this lamb neck. 107 00:05:10,280 --> 00:05:12,255 Are you ready? I am ready. I'm looking forward to this. 108 00:05:12,280 --> 00:05:14,215 Let's call them in. 109 00:05:14,240 --> 00:05:15,535 Who have we got first? 110 00:05:17,360 --> 00:05:19,415 NARRATOR: 33-year-old Gabrielle... 111 00:05:19,440 --> 00:05:20,695 Hello. MARCUS: Hello. 112 00:05:20,720 --> 00:05:24,295 ...is a chef working for a private household in London. 113 00:05:26,600 --> 00:05:29,375 So either it's quite quiet and chilled with just the family, 114 00:05:29,400 --> 00:05:33,855 or it can be like a house full of guests and be quite full-on. 115 00:05:33,880 --> 00:05:38,215 So I first began cooking seriously when I went out to do a ski season 116 00:05:38,240 --> 00:05:42,815 in the Alps, and from then, I worked on boats, whether it's sort 117 00:05:42,840 --> 00:05:45,735 of spending the winters in the Caribbean or sailing 118 00:05:45,760 --> 00:05:47,095 across the Pacific. 119 00:05:48,640 --> 00:05:49,975 You're in these remote places, 120 00:05:50,000 --> 00:05:52,735 you have to go to the local market and work with the ingredients 121 00:05:52,760 --> 00:05:54,015 that are there, 122 00:05:54,040 --> 00:05:57,015 and I think it's definitely informed my cooking and the dishes 123 00:05:57,040 --> 00:05:58,495 that I serve today. 124 00:06:01,400 --> 00:06:06,295 My style of cooking is fairly casual and approachable, 125 00:06:06,320 --> 00:06:08,455 but with an air of refinement to it. 126 00:06:09,760 --> 00:06:12,375 Having Marcus Wareing and Monica Galetti 127 00:06:12,400 --> 00:06:15,535 judging your food is always going to be a bit intimidating, 128 00:06:15,560 --> 00:06:18,855 but I've worked with some pretty high-powered, pretty intimidating 129 00:06:18,880 --> 00:06:22,815 people, and so I think I should be OK. 130 00:06:26,520 --> 00:06:28,815 Welcome to Professional MasterChef. 131 00:06:28,840 --> 00:06:30,895 This is a Skills Test. 132 00:06:30,920 --> 00:06:35,935 And this test was set by none other than Mr Wareing himself. 133 00:06:35,960 --> 00:06:38,815 I'd like you to prepare and cook the lamb neck. 134 00:06:38,840 --> 00:06:41,495 Serve it with baba ghanoush, pomegranate vinaigrette 135 00:06:41,520 --> 00:06:43,055 and some toast. 136 00:06:43,080 --> 00:06:45,375 OK. 20 minutes. 137 00:06:45,400 --> 00:06:47,535 Over to you. Great. 138 00:06:50,160 --> 00:06:52,735 Just going to remove some of this sinew. 139 00:06:52,760 --> 00:06:56,695 Cooked a lamb neck before? Prepped it and cooked it before? I have not. 140 00:06:56,720 --> 00:06:58,335 So she's trimming some of the sinew off. 141 00:06:58,360 --> 00:07:01,015 She doesn't have to take all of it off, but it's fine 142 00:07:01,040 --> 00:07:04,615 to remove some so it's not too tough. 143 00:07:04,640 --> 00:07:06,295 What's your background, Gabrielle? 144 00:07:06,320 --> 00:07:11,255 So I work as a private chef, and before that, I worked 145 00:07:11,280 --> 00:07:13,575 on super yachts for many years. 146 00:07:13,600 --> 00:07:16,135 Super yachts?! So how long did you do that? 147 00:07:16,160 --> 00:07:17,975 A decade. Wow. 148 00:07:18,000 --> 00:07:19,855 All over the world? Yeah. 149 00:07:19,880 --> 00:07:23,655 A lot of time in the Caribbean and Europe. 150 00:07:23,680 --> 00:07:25,615 And then I also went across the Pacific. 151 00:07:25,640 --> 00:07:27,535 What was your favourite place? 152 00:07:27,560 --> 00:07:29,535 French Polynesia was pretty special. 153 00:07:29,560 --> 00:07:31,775 Just an incredible location. 154 00:07:31,800 --> 00:07:33,655 Amazing seafood. 155 00:07:33,680 --> 00:07:36,455 And the most difficult place to get decent fresh produce? 156 00:07:36,480 --> 00:07:38,015 Also. Same answer. 157 00:07:38,040 --> 00:07:39,375 SHE LAUGHS 158 00:07:41,120 --> 00:07:42,735 Right. So have you got a plan? 159 00:07:42,760 --> 00:07:46,295 I'm just going to sear it a little bit, and then I'm going to pop 160 00:07:46,320 --> 00:07:47,735 it into the oven. 161 00:07:47,760 --> 00:07:51,455 And then I want to leave it to rest for at least a few minutes 162 00:07:51,480 --> 00:07:53,815 at the end as well. 163 00:07:53,840 --> 00:07:56,535 I'm going to put this in the oven now. 164 00:07:58,000 --> 00:07:59,255 No, it looks good. 165 00:08:02,040 --> 00:08:04,535 I'm just going to fry off the bread. 166 00:08:04,560 --> 00:08:07,335 It sounds like you've had a fantastic career. Why MasterChef? 167 00:08:07,360 --> 00:08:10,975 So I've been back working in London as a private chef for a few years 168 00:08:11,000 --> 00:08:15,335 now, and I was kind of ready for the next challenge, I guess. 169 00:08:17,960 --> 00:08:19,775 Gabrielle, you are halfway. 170 00:08:19,800 --> 00:08:21,615 So you've got ten minutes left. OK. 171 00:08:21,640 --> 00:08:24,095 We've got the lamb in the oven. The toast you're pan-frying. 172 00:08:24,120 --> 00:08:25,895 You've started your baba ghanoush. Yep. 173 00:08:25,920 --> 00:08:29,495 So I'm just grinding up some garlic and some spices. 174 00:08:33,760 --> 00:08:36,895 Yeah. Looks good. I love the flavours she's using. 175 00:08:38,240 --> 00:08:39,975 She's doing pretty good. 176 00:08:41,360 --> 00:08:44,935 Yeah? Hmm. Good. Yeah. 177 00:08:44,960 --> 00:08:46,415 So what have we got left to do? 178 00:08:46,440 --> 00:08:53,095 Just the vinaigrette and take the lamb out, which I'm going 179 00:08:53,120 --> 00:08:54,855 to do now. 180 00:09:00,160 --> 00:09:03,135 I don't want him to overcook while we wait. 181 00:09:06,640 --> 00:09:08,295 Where did you learn your art? 182 00:09:08,320 --> 00:09:10,895 So I spent a lot of time learning on the job. 183 00:09:10,920 --> 00:09:15,055 I'm not classically trained and I've never worked full-time 184 00:09:15,080 --> 00:09:18,535 in a professional restaurant. I've done sort of little stints. 185 00:09:20,040 --> 00:09:22,255 Tell me about the vinaigrette. What have you got in there? 186 00:09:22,280 --> 00:09:26,015 So it's got a little bit of Dijon mustard, some white wine vinegar, 187 00:09:26,040 --> 00:09:28,735 pomegranate molasses, just to sweeten it up a bit. 188 00:09:28,760 --> 00:09:32,535 And actually, it could do with a little more... 189 00:09:32,560 --> 00:09:34,175 ...because it's still a bit tart. 190 00:09:35,440 --> 00:09:38,255 Good to see her tasting everything. 191 00:09:38,280 --> 00:09:40,255 I think she's ready to plate up. 192 00:09:43,240 --> 00:09:45,655 Right, Gabrielle, you've got two minutes left. 193 00:09:47,960 --> 00:09:51,175 Right. Should we have a look at this? Moment of truth. 194 00:09:51,200 --> 00:09:52,655 SHE EXHALES 195 00:09:55,440 --> 00:09:57,615 I'm pretty happy with that. 196 00:09:57,640 --> 00:10:00,175 No, looks good. Looks really good. 197 00:10:06,960 --> 00:10:09,055 Done? Done. In time. 198 00:10:09,080 --> 00:10:10,695 Well done. You all right? 199 00:10:10,720 --> 00:10:12,255 And breathe. 200 00:10:21,720 --> 00:10:25,855 Gabrielle. Hello. You seemed to work your way through that. 201 00:10:32,160 --> 00:10:34,335 The lamb, perfectly cooked. 202 00:10:34,360 --> 00:10:36,255 Fantastic. The vinaigrette, 203 00:10:36,280 --> 00:10:38,295 you've got the pomegranate flavour running through it. 204 00:10:38,320 --> 00:10:41,135 It's sweet, it's sour. You were tasting absolutely everything. 205 00:10:41,160 --> 00:10:43,215 The baba ghanoush is delicious. 206 00:10:43,240 --> 00:10:47,215 I think this is an excellent start to your competition. 207 00:10:47,240 --> 00:10:50,415 Gabrielle, I like that you trimmed down the extra sinew on the lamb 208 00:10:50,440 --> 00:10:53,535 neck, cooking of it, searing it, you know, letting it rest. 209 00:10:53,560 --> 00:10:55,615 Understanding that takes knowledge. 210 00:10:55,640 --> 00:10:57,135 Yeah. A joy to eat. 211 00:10:57,160 --> 00:11:00,015 I'm excited to see what your signature round is about. 212 00:11:00,040 --> 00:11:03,015 Good start. Keep it up. Thank you so much. 213 00:11:03,040 --> 00:11:05,575 Your baba ghanoush is packed full of garlic. 214 00:11:05,600 --> 00:11:08,255 That with the sharp, sweet vinaigrette of pomegranate, 215 00:11:08,280 --> 00:11:09,895 absolutely delicious. 216 00:11:09,920 --> 00:11:12,175 Thank you so much. 217 00:11:12,200 --> 00:11:14,055 That's a first-rate Skills Test. 218 00:11:14,080 --> 00:11:17,295 And look at it. They're still eating. 219 00:11:17,320 --> 00:11:19,775 Great start. See you in the next round. Go on. 220 00:11:19,800 --> 00:11:21,095 Thank you. Thank you. 221 00:11:24,160 --> 00:11:26,335 I can't remember this happening where we just stand here 222 00:11:26,360 --> 00:11:28,655 and demolish the dish on a Skills Test. 223 00:11:28,680 --> 00:11:30,775 It's slightly embarrassing, isn't it? 224 00:11:32,720 --> 00:11:34,615 Oh, my God. That's not real. 225 00:11:36,400 --> 00:11:37,655 Unbelievable. 226 00:11:37,680 --> 00:11:42,455 It went so much better than I could have dreamed of it going. 227 00:11:42,480 --> 00:11:44,415 Yeah. Good. Phew! 228 00:11:44,440 --> 00:11:45,695 It's over. 229 00:11:47,640 --> 00:11:50,855 Next in is 33-year-old Giovann. 230 00:11:50,880 --> 00:11:52,095 Nice hair. 231 00:11:53,360 --> 00:11:56,655 Originally from Malta, he's now an executive head chef 232 00:11:56,680 --> 00:12:00,615 at a Sicilian-inspired restaurant in the heart of London. 233 00:12:00,640 --> 00:12:04,055 I always wanted to be a chef since a very young age. 234 00:12:04,080 --> 00:12:05,375 I grew up on a farm. 235 00:12:05,400 --> 00:12:08,055 We always had sheep, chickens, rabbits. 236 00:12:08,080 --> 00:12:10,975 We always made our own cheese, honey. 237 00:12:11,000 --> 00:12:14,815 So I grew up with the direct contact with the produce. 238 00:12:16,000 --> 00:12:19,375 That's why I love working where I am, using loads of spices, 239 00:12:19,400 --> 00:12:21,695 fresh ingredients, fresh fish. 240 00:12:21,720 --> 00:12:25,975 It just gives me that feeling of being at home. 241 00:12:26,000 --> 00:12:29,215 I've entered MasterChef because I like to challenge myself. 242 00:12:29,240 --> 00:12:31,615 I've been waiting for this moment for a really long time, 243 00:12:31,640 --> 00:12:34,415 so I'm definitely going to give it my all. 244 00:12:34,440 --> 00:12:36,015 Service, please! 245 00:12:38,280 --> 00:12:41,495 Welcome to MasterChef. This is a Skills Test, Giovann. 246 00:12:41,520 --> 00:12:45,015 Yeah. And this Skills Test was set by the chef over here, 247 00:12:45,040 --> 00:12:48,575 Marcus. I'd like you to prepare and cook the lamb neck. 248 00:12:48,600 --> 00:12:52,095 Serve it with baba ghanoush, a pomegranate vinaigrette 249 00:12:52,120 --> 00:12:54,135 and toast. OK. 250 00:12:54,160 --> 00:12:56,735 That sound OK? Yeah, I think so. Yeah, I think so, Chef. 251 00:12:56,760 --> 00:12:58,855 20 minutes. Off you go. 252 00:12:58,880 --> 00:13:00,495 OK. 253 00:13:00,520 --> 00:13:01,895 Let's start by cleaning this. 254 00:13:05,560 --> 00:13:08,495 Breathe, Giovann. Are you all right? Yeah, yeah. 255 00:13:10,040 --> 00:13:11,415 OK. 256 00:13:11,440 --> 00:13:13,775 Breathe, Giovann. You've got this. 257 00:13:16,120 --> 00:13:18,535 He's trimmed his lamb. He's cut it in two. 258 00:13:18,560 --> 00:13:20,655 That's all right. It will cook faster. 259 00:13:23,840 --> 00:13:26,335 I hope he doesn't forget to cook his meat. 260 00:13:28,080 --> 00:13:31,135 Where did your love of food begin? 261 00:13:31,160 --> 00:13:33,375 I think in my grandma's kitchen, really. 262 00:13:33,400 --> 00:13:37,215 As a young boy, she used to cook away and I just watch her, really, 263 00:13:37,240 --> 00:13:40,415 and I think I just pick that love from there. 264 00:13:42,960 --> 00:13:44,295 It's good. That's good. 265 00:13:44,320 --> 00:13:46,895 But I'd really like you to get your lamb on now. 266 00:13:49,000 --> 00:13:51,775 A bit of tahini in there. 267 00:13:51,800 --> 00:13:53,815 WHISPERS: Giovann, put the lamb on. 268 00:13:57,680 --> 00:13:59,055 Put the lamb on. 269 00:14:00,600 --> 00:14:02,855 You've had five minutes. Yes, Chef. 270 00:14:05,560 --> 00:14:07,535 Uh! Finally. 271 00:14:12,600 --> 00:14:14,695 So a bit of olive oil. 272 00:14:16,600 --> 00:14:19,015 Remember, you've also got to make a pomegranate vinaigrette 273 00:14:19,040 --> 00:14:20,375 and some toast. 274 00:14:24,440 --> 00:14:27,095 Wow. Yeah. You've done that before. 275 00:14:27,120 --> 00:14:28,495 A few times, Chef. 276 00:14:28,520 --> 00:14:30,575 Either that or you play the drums. 277 00:14:35,400 --> 00:14:36,975 OK. I like his pace. 278 00:14:40,880 --> 00:14:43,655 Giovann, you are just over halfway, 279 00:14:43,680 --> 00:14:46,135 so you've got about nine minutes left. Yeah. 280 00:14:51,680 --> 00:14:53,895 Lamb's got a lovely colour on it. 281 00:14:55,080 --> 00:14:57,015 What position are you in the kitchen you work in? 282 00:14:57,040 --> 00:14:59,295 I'm exec head chef. Exec? Yeah. 283 00:14:59,320 --> 00:15:01,935 I know it's a bit of a big title. That is a big title. 284 00:15:01,960 --> 00:15:06,855 I am very much a head chef, though, in terms of hands on the job. 285 00:15:06,880 --> 00:15:09,495 Executives tend to sit in offices, don't they? 286 00:15:09,520 --> 00:15:11,295 I don't know. I don't want to say that. Normally. 287 00:15:11,320 --> 00:15:14,255 I don't want to get a lot of backlash after today. 288 00:15:16,840 --> 00:15:19,335 Go on, pour it on. Pour that butter on. 289 00:15:20,640 --> 00:15:21,975 Yeah! 290 00:15:30,280 --> 00:15:33,535 You're doing OK. You bread's in. Yeah, lamb is cooking. 291 00:15:33,560 --> 00:15:37,095 You've got enough time. There's never enough time, Gregg. 292 00:15:37,120 --> 00:15:38,495 He's right. 293 00:15:40,760 --> 00:15:42,375 You've got three minutes left. 294 00:15:42,400 --> 00:15:44,455 So you've got three minutes to dress your dish, 295 00:15:44,480 --> 00:15:45,815 so plenty of time. OK. 296 00:15:48,480 --> 00:15:49,935 That's the bits. 297 00:15:55,040 --> 00:15:56,375 Nice-looking toast. 298 00:15:59,440 --> 00:16:01,015 That lamb, it's a bit under. 299 00:16:06,560 --> 00:16:07,815 Hmm. 300 00:16:10,200 --> 00:16:12,535 I like that. I think that's a good idea. 301 00:16:15,120 --> 00:16:16,735 You all finished? Yes, Chef. 302 00:16:16,760 --> 00:16:18,975 You had a minute left to go. Well done. 303 00:16:27,280 --> 00:16:29,175 You all right, Giovann? Hi. Good, thanks, Chef. 304 00:16:29,200 --> 00:16:30,775 That's a good start. 305 00:16:37,240 --> 00:16:39,855 Your lamb is a little bit on the undercooked side. 306 00:16:39,880 --> 00:16:42,375 I think you should have got it on a bit sooner. 307 00:16:42,400 --> 00:16:46,095 The vinaigrette, it's just a little bit too much pomegranate molasses. 308 00:16:46,120 --> 00:16:48,415 It's just a little bit on the sweet side. 309 00:16:48,440 --> 00:16:50,015 But I like the way you worked. 310 00:16:50,040 --> 00:16:52,015 You're very well organised. The presentation, 311 00:16:52,040 --> 00:16:53,975 I like the fact you've got your toast into shapes. 312 00:16:54,000 --> 00:16:56,335 I like the idea of the baba ghanoush on the toast and the lamb 313 00:16:56,360 --> 00:17:00,855 on the side. So, overall, really good start, very well organised. 314 00:17:00,880 --> 00:17:04,975 Just focus on the detail of flavour, more tasting. 315 00:17:05,000 --> 00:17:08,455 I like your thought process, from the cooking of your toast 316 00:17:08,480 --> 00:17:10,535 to the way that you plated it. 317 00:17:10,560 --> 00:17:13,655 I like the texture of your baba ghanoush. 318 00:17:13,680 --> 00:17:14,935 I think it's a good start. 319 00:17:16,120 --> 00:17:17,575 Lovely presentation. 320 00:17:17,600 --> 00:17:19,655 I like the sweetness of your dressing, cos I've got 321 00:17:19,680 --> 00:17:21,055 a very, very sweet tooth. 322 00:17:21,080 --> 00:17:23,495 But your lamb is a little under for me. 323 00:17:25,240 --> 00:17:27,055 Giovann, not bad. 324 00:17:27,080 --> 00:17:29,735 See you soon. Thank you very much. Thank you very much. 325 00:17:33,200 --> 00:17:35,175 On the whole, it went pretty good. 326 00:17:35,200 --> 00:17:39,375 I got very constructive feedback that I will take forward 327 00:17:39,400 --> 00:17:41,695 in the competition and in life. 328 00:17:46,160 --> 00:17:47,415 We've seen two already. 329 00:17:47,440 --> 00:17:50,095 Monica, I'm sure you've got a fantastic challenge for them. 330 00:17:50,120 --> 00:17:52,095 What is your Skills Test? 331 00:17:52,120 --> 00:17:56,135 I'm going to get our chefs to make us a apple tarte tatin, 332 00:17:56,160 --> 00:17:59,295 served with a Calvados anglaise. 333 00:17:59,320 --> 00:18:02,255 We've got a boozy custard and an apple tart. 334 00:18:02,280 --> 00:18:04,135 Marvellous stuff. 335 00:18:04,160 --> 00:18:07,495 I think the caramel, the cooking of the apple, the pastry, the sauce, 336 00:18:07,520 --> 00:18:10,055 it's a fantastic skill, but it's a skill that I think 337 00:18:10,080 --> 00:18:11,495 will scare our chefs. 338 00:18:11,520 --> 00:18:13,375 20 minutes. Off you go, Chef. 339 00:18:13,400 --> 00:18:14,775 Right, let's do this. 340 00:18:14,800 --> 00:18:19,415 First thing I want to do is to get this tarte tatin in the oven. 341 00:18:19,440 --> 00:18:22,815 So I've got butter, a thick bit of butter. 342 00:18:22,840 --> 00:18:27,495 And what you do is you sort of press it into the base of your pan. 343 00:18:27,520 --> 00:18:31,615 You really have got a buttery base. You're a buttery base. 344 00:18:31,640 --> 00:18:32,775 Ooh! 345 00:18:32,800 --> 00:18:35,375 And then sugar on top of it. 346 00:18:37,200 --> 00:18:38,535 Grab our apple. 347 00:18:40,880 --> 00:18:44,135 Where did you first learn to make a tarte tatin? At the Gavroche. 348 00:18:44,160 --> 00:18:47,815 And it was also the best thing to have for breakfast. 349 00:18:47,840 --> 00:18:51,615 You'd have the leftover tarte tatins from the night before and you used 350 00:18:51,640 --> 00:18:54,415 to fight over it in the kitchen. 351 00:18:54,440 --> 00:18:58,815 I'm scoring the apple, so that's going to make it cook much quicker. 352 00:18:58,840 --> 00:19:00,695 Cut a circle of the pastry. 353 00:19:01,840 --> 00:19:03,935 And I'm just pressing it around. 354 00:19:03,960 --> 00:19:06,575 I've seen many being made, and you make caramel, you slice 355 00:19:06,600 --> 00:19:08,975 the apples down, and then you put the pastry over it. 356 00:19:09,000 --> 00:19:11,095 And then in the oven, turn it out when it's done. 357 00:19:11,120 --> 00:19:14,615 I've never seen this before. This classic way of making it 358 00:19:14,640 --> 00:19:17,175 is the simplest but the best way, 359 00:19:17,200 --> 00:19:21,135 because I love how the caramel catches the pastry. 360 00:19:21,160 --> 00:19:23,975 Everyone's got a different type of technique. The most important thing, 361 00:19:24,000 --> 00:19:27,215 it's a hot dessert with pastry and the lovely caramelised apple. 362 00:19:27,240 --> 00:19:28,455 Nice and hot. 363 00:19:28,480 --> 00:19:31,455 You also need to pierce the top of the tatin, 364 00:19:31,480 --> 00:19:33,255 so that the steam can escape. 365 00:19:33,280 --> 00:19:35,495 If you don't, then that moisture and that steam will stay 366 00:19:35,520 --> 00:19:37,335 inside and it will dilute the caramel. 367 00:19:39,280 --> 00:19:40,655 So the tart is in the oven. 368 00:19:40,680 --> 00:19:43,335 I'm going to make my anglaise to go with it. 369 00:19:47,080 --> 00:19:49,295 Vanilla pod into the milk 370 00:19:49,320 --> 00:19:51,855 and the cream. 371 00:19:51,880 --> 00:19:54,495 Creme anglaise and a custard, the difference is...? 372 00:19:54,520 --> 00:19:56,815 One's thickened with starch, 373 00:19:56,840 --> 00:19:58,655 so you can have it hot and you can boil it. 374 00:19:58,680 --> 00:20:00,495 You can't boil a sauce anglaise. 375 00:20:00,520 --> 00:20:03,655 So you'll never, ever get a hot sauce 376 00:20:03,680 --> 00:20:05,975 anglaise in a restaurant anywhere. Hey. 377 00:20:07,840 --> 00:20:09,535 And then we're going to add the milk 378 00:20:09,560 --> 00:20:12,535 warm to it, am I right? That's right. 379 00:20:12,560 --> 00:20:16,335 And then a splash of Calvados at the end. Mm! 380 00:20:16,360 --> 00:20:17,815 Apple brandy. 381 00:20:17,840 --> 00:20:18,935 Lovely. 382 00:20:27,400 --> 00:20:28,495 Hey. 383 00:20:28,520 --> 00:20:30,215 Unbelievable. I love that. 384 00:20:30,240 --> 00:20:33,015 And I'm just going to put that pan back on the heat, 385 00:20:33,040 --> 00:20:34,735 cos it's got the caramel in there. 386 00:20:35,960 --> 00:20:37,415 Mm. 387 00:20:37,440 --> 00:20:39,255 Yeah. Go on, kid. Get amongst it. 388 00:20:40,880 --> 00:20:44,695 More of that, just through it. 389 00:20:44,720 --> 00:20:46,055 Wonderful. 390 00:20:46,080 --> 00:20:48,255 Just on the side. Lovely custard. 391 00:20:51,760 --> 00:20:55,415 And there we have it. Tarte tatin with a Calvados anglaise. 392 00:20:55,440 --> 00:20:56,455 Yeah. 393 00:20:56,480 --> 00:20:58,935 Beautiful and really clever. 394 00:20:58,960 --> 00:21:02,255 That's a nice technique to get a tarte tatin done quickly. 395 00:21:02,280 --> 00:21:04,575 Whether our chefs do that, well, we'll see. 396 00:21:04,600 --> 00:21:06,535 Marcus, you're going to be on pud watch. 397 00:21:06,560 --> 00:21:08,735 We'll see you back here for another tasting. 398 00:21:10,600 --> 00:21:12,495 Get them in. This is going to be great. You ready? 399 00:21:12,520 --> 00:21:13,535 Yeah, I'm ready. 400 00:21:15,640 --> 00:21:20,095 NARRATOR: First to face Monica's Skills Test is 29-year-old Kasae. 401 00:21:20,120 --> 00:21:21,895 Originally from Australia, 402 00:21:21,920 --> 00:21:24,415 she's now a head chef at a contemporary Japanese 403 00:21:24,440 --> 00:21:25,775 restaurant in Bath. 404 00:21:28,400 --> 00:21:32,015 We take a lot of Japanese produce, also a lot of British produce, 405 00:21:32,040 --> 00:21:35,375 and then put a quite intense Japanese influence into it. 406 00:21:39,400 --> 00:21:41,855 I was born in Australia in a town called Mildura. 407 00:21:41,880 --> 00:21:43,255 A small farming town, 408 00:21:43,280 --> 00:21:45,935 lots of grapes and oranges and stuff like that, 409 00:21:45,960 --> 00:21:49,655 so we were always brought up around really fresh produce. 410 00:21:49,680 --> 00:21:53,895 I started waitressing at about 20, and then I covered for someone 411 00:21:53,920 --> 00:21:56,455 in the kitchen who was on holiday, and I was just hooked 412 00:21:56,480 --> 00:21:58,495 as soon as I went in. 413 00:21:58,520 --> 00:22:00,815 So I did a three-year apprenticeship and then two 414 00:22:00,840 --> 00:22:02,175 more years in Australia. 415 00:22:02,200 --> 00:22:05,375 And then I moved to New Zealand for a year, Sweden for a year, 416 00:22:05,400 --> 00:22:07,175 and now here. 417 00:22:07,200 --> 00:22:11,175 Travels have heavily, heavily influenced my cooking style. 418 00:22:11,200 --> 00:22:13,655 Going into the MasterChef kitchen for the first time I think 419 00:22:13,680 --> 00:22:16,175 will be a little bit intimidating, but hopefully I can keep my 420 00:22:16,200 --> 00:22:17,455 nerves under control! 421 00:22:19,000 --> 00:22:20,015 Service, please. 422 00:22:23,640 --> 00:22:26,535 Kasae, welcome to Professional MasterChef. 423 00:22:26,560 --> 00:22:27,975 This is a Skills Test. 424 00:22:28,000 --> 00:22:31,175 This one was set by my good friend Monica. 425 00:22:31,200 --> 00:22:32,455 Perfect. 426 00:22:32,480 --> 00:22:36,095 I would like you to make us an apple tarte tatin. Mm-mm. 427 00:22:36,120 --> 00:22:39,735 Served with a Calvados anglaise. 428 00:22:39,760 --> 00:22:41,535 OK. 20 minutes. 429 00:22:41,560 --> 00:22:42,935 Off you go. Thank you. 430 00:22:47,280 --> 00:22:48,855 Goodness. My hands are shaky. 431 00:22:51,400 --> 00:22:54,375 So what's your plan for your tarte tatin? 432 00:22:54,400 --> 00:22:56,135 Get my caramel going. 433 00:22:56,160 --> 00:22:58,215 Put a little bit of vanilla in there. Mm-hm. 434 00:22:58,240 --> 00:23:00,055 Put the apples in. 435 00:23:00,080 --> 00:23:03,255 I think the most important thing is to get the tarte tatin in the oven, 436 00:23:03,280 --> 00:23:05,255 and then I can focus on the anglaise and hopefully get 437 00:23:05,280 --> 00:23:07,095 that done pretty quickly. 438 00:23:07,120 --> 00:23:08,615 Good. That's a great plan. 439 00:23:10,640 --> 00:23:12,895 Have you made a tarte tatin before? 440 00:23:12,920 --> 00:23:14,695 Only once, actually, yeah. 441 00:23:14,720 --> 00:23:18,295 My partner's French, so he showed me how to make it. 442 00:23:18,320 --> 00:23:19,815 Is your partner a chef? 443 00:23:19,840 --> 00:23:21,215 He is, yeah. 444 00:23:21,240 --> 00:23:24,095 We met in Australia. We ended up working in the same restaurant. 445 00:23:24,120 --> 00:23:27,055 So did you both come to the UK together? 446 00:23:27,080 --> 00:23:29,735 Yeah, we did. Now we've been here for a couple of years. 447 00:23:31,400 --> 00:23:33,975 Generally a tarte tatin is either half or a quarter of an apple, 448 00:23:34,000 --> 00:23:35,335 but she's slicing the apples. 449 00:23:35,360 --> 00:23:38,415 It's more like a little apple tart rather than a tarte tatin. 450 00:23:38,440 --> 00:23:42,455 Right. So you've got a caramel with sliced apples 451 00:23:42,480 --> 00:23:44,775 and now the pastry on the top. Yep. 452 00:23:44,800 --> 00:23:47,455 Just tuck that in, so when I flip it back over, 453 00:23:47,480 --> 00:23:49,295 hopefully it keeps all the juices in. 454 00:23:53,040 --> 00:23:54,935 She hasn't put any holes on top of the pastry. 455 00:23:54,960 --> 00:23:57,055 So, a little, little error there. 456 00:23:57,080 --> 00:23:59,175 You've got ten minutes left. OK. 457 00:23:59,200 --> 00:24:01,415 I'm sure that's going to fly by. 458 00:24:01,440 --> 00:24:03,455 Creme anglaise and Calvados sauce. 459 00:24:05,880 --> 00:24:08,135 We've got eggs, sugar in one bowl. 460 00:24:08,160 --> 00:24:12,215 Milk, cream and vanilla in the milk. 461 00:24:12,240 --> 00:24:15,615 So she's making a beautiful, rich anglaise. 462 00:24:15,640 --> 00:24:17,735 I'm not 100% sure how I'm going to add the Calvados. 463 00:24:17,760 --> 00:24:20,855 I don't know if I should boil it a little bit and add it at the end. 464 00:24:29,120 --> 00:24:31,575 OK, she's reduced a bit of Calvados and she's just poured it into 465 00:24:31,600 --> 00:24:33,695 the custard. I just don't think there's enough Calvados 466 00:24:33,720 --> 00:24:34,735 in there, to be fair. 467 00:24:37,040 --> 00:24:38,415 You've got five minutes left. 468 00:24:38,440 --> 00:24:40,375 Hopefully my tarte tatin will be cooked on time. 469 00:24:40,400 --> 00:24:42,615 My partner will be disgraced in how I pronounced that, 470 00:24:42,640 --> 00:24:45,495 I'm sure. He might not be able to say didgeridoo properly. 471 00:24:52,800 --> 00:24:54,695 OK. Now the moment of truth. 472 00:24:56,880 --> 00:24:58,455 Da-da-da-da! 473 00:25:01,800 --> 00:25:04,095 You all done, Chef? I think so. 474 00:25:12,880 --> 00:25:14,455 You made that look very easy. 475 00:25:14,480 --> 00:25:16,215 Not on the inside. Well done. 476 00:25:25,880 --> 00:25:30,935 Kasae, I like how calm you managed to stay. You made the tarte tatin 477 00:25:30,960 --> 00:25:35,615 with the caramel. You burnt off the alcohol of the Calvados. 478 00:25:35,640 --> 00:25:37,215 It's just made it really sweet, 479 00:25:37,240 --> 00:25:41,255 but I love the texture of the anglaise. 480 00:25:41,280 --> 00:25:44,535 I think you could have maybe put a few more apples into the pastry. 481 00:25:44,560 --> 00:25:47,695 It's more like a tart fine... Mm-hm. ..than a tarte tatin. 482 00:25:47,720 --> 00:25:50,415 The caramel is delicious. You've got vanilla in there as well. 483 00:25:50,440 --> 00:25:53,615 The apples beautifully cooked. Great attitude to the kitchen. 484 00:25:53,640 --> 00:25:57,215 Thank you. You sliced the apples really thin, so they're cooked. 485 00:25:57,240 --> 00:25:59,975 There's caramel in there. You've got vanilla in the tart. 486 00:26:00,000 --> 00:26:02,695 You've got vanilla in the custard. I'm really happy with this. 487 00:26:02,720 --> 00:26:04,335 Thank you. 488 00:26:04,360 --> 00:26:07,295 Kasae, we're smiling. You're smiling. Great start. 489 00:26:07,320 --> 00:26:09,335 OK. See you in the next round. Thank you very much. 490 00:26:09,360 --> 00:26:10,375 Thank you so much. 491 00:26:15,640 --> 00:26:17,935 Oh, my God. What a whirlwind. 492 00:26:17,960 --> 00:26:19,455 That was incredibly tense. 493 00:26:19,480 --> 00:26:21,615 That was amazing, though. Really good fun. 494 00:26:23,320 --> 00:26:27,615 Last up is 31-year-old Kyle, who is a sous-chef working 495 00:26:27,640 --> 00:26:30,855 in a country house hotel on the Durham coast. 496 00:26:34,080 --> 00:26:36,415 As a kid, like, I always knew I wanted to be a chef. 497 00:26:36,440 --> 00:26:38,095 I remember, like, running home from school. 498 00:26:38,120 --> 00:26:39,815 I'd watch, like, Ready Steady Cook. 499 00:26:39,840 --> 00:26:42,375 I used to love all that, and then try and re-enact little bits 500 00:26:42,400 --> 00:26:44,095 and bobs in the kitchen. 501 00:26:46,080 --> 00:26:48,415 When I cook, it's an escape. 502 00:26:48,440 --> 00:26:50,895 I like to just get lost in it, get immersed in it 503 00:26:50,920 --> 00:26:53,935 and my whole life's always been about food. 504 00:26:55,480 --> 00:26:57,575 I've always had a plan to do this competition. 505 00:26:57,600 --> 00:27:01,655 I've won regional competitions, like North East Chef of the Year. 506 00:27:01,680 --> 00:27:04,855 I want to see how I react to a national level with some 507 00:27:04,880 --> 00:27:06,735 of the best emerging chefs in the country. 508 00:27:06,760 --> 00:27:09,135 I think I belong in that category. 509 00:27:09,160 --> 00:27:11,575 I don't think you get bigger than this. 510 00:27:15,200 --> 00:27:17,175 Hi, Kyle. Hi. How are you? 511 00:27:17,200 --> 00:27:18,695 It's pastry, isn't it? 512 00:27:18,720 --> 00:27:20,895 It is pastry. Is that OK with you? 513 00:27:20,920 --> 00:27:23,415 It's going to have to be, isn't it? You have 20 minutes. 514 00:27:23,440 --> 00:27:25,535 Good luck. Cool. Thank you. 515 00:27:29,080 --> 00:27:31,535 He looks nervous. He's like, "Oh, no." 516 00:27:34,280 --> 00:27:36,975 So although you haven't made a tarte tatin before, 517 00:27:37,000 --> 00:27:40,135 what's your plan? Very quickly caramelise these off 518 00:27:40,160 --> 00:27:43,375 in a bit of the Calvados, in the pan with some butter. 519 00:27:43,400 --> 00:27:47,895 And then I'm going to cut this out, cover it over, pop it in the oven, 520 00:27:47,920 --> 00:27:50,775 and then try to remember how to make a creme anglaise. 521 00:27:50,800 --> 00:27:53,855 Go on, then. Get under way. Let's go. Yeah. 522 00:27:56,960 --> 00:27:58,415 WHISPERS: He's got no sugar. 523 00:28:01,000 --> 00:28:04,775 One of the most important ingredients he's forgotten - the sugar. 524 00:28:04,800 --> 00:28:07,615 So he's thinking like he's caramelising a piece of meat, 525 00:28:07,640 --> 00:28:10,055 so he's got butter in a pan and he's cooking it. 526 00:28:10,080 --> 00:28:13,895 This is a pudding. So you can't get a caramel without sugar. 527 00:28:17,680 --> 00:28:19,055 Quite rustic. 528 00:28:22,640 --> 00:28:25,855 You're halfway, so you've still got ten minutes. Yeah. 529 00:28:25,880 --> 00:28:27,695 It'll disappear fast, though. 530 00:28:29,440 --> 00:28:32,735 So your tarte tatin is in the oven, 531 00:28:32,760 --> 00:28:35,655 and now you're making your anglaise, yeah? Yeah. 532 00:28:36,680 --> 00:28:38,335 Been a while since I've made one. 533 00:28:38,360 --> 00:28:41,575 So what sort of food do you do, Kyle? So it's a bit of a mix. 534 00:28:41,600 --> 00:28:45,375 I love, like, Asian-style food, Italian, Spanish, a bit of a mix. 535 00:28:45,400 --> 00:28:48,415 I haven't really got a style that I try and stick to, just flavours 536 00:28:48,440 --> 00:28:49,655 I like to cook. 537 00:28:51,080 --> 00:28:53,495 But he's whisking it up, which is aerating it - good. 538 00:28:53,520 --> 00:28:54,855 He's got his milk and cream on 539 00:28:54,880 --> 00:28:57,775 with his vanilla stick in. It's coming up to the boil. 540 00:28:57,800 --> 00:29:00,455 He says he's not made an anglaise for a long time, but he's done OK. 541 00:29:00,480 --> 00:29:02,935 I hope he doesn't forget the Calvados. 542 00:29:06,280 --> 00:29:07,615 So the creme anglaise is made. 543 00:29:07,640 --> 00:29:10,135 We're just waiting for the tarte tatin to cook now, right? 544 00:29:10,160 --> 00:29:13,495 Yeah. And just pour a little bit of Calvados in. 545 00:29:13,520 --> 00:29:16,015 How long have I got left, time-wise? You've got three minutes. 546 00:29:17,880 --> 00:29:21,415 I should have caramelised the apple first in a bit of sugar and butter. 547 00:29:21,440 --> 00:29:24,335 Yeah. So you've got a tarte tatin with no sugar in it. 548 00:29:24,360 --> 00:29:26,055 Aye. It appears that way, doesn't it? 549 00:29:26,080 --> 00:29:28,215 I'm going to make a caramel very, very fast. 550 00:29:28,240 --> 00:29:29,295 Bingo! 551 00:29:31,240 --> 00:29:33,295 Do you know what? I like your ingenuity. 552 00:29:33,320 --> 00:29:36,535 I think we're going to call you Unconventional Kyle. 553 00:29:36,560 --> 00:29:38,535 That looks a nice-looking caramel, but some butter 554 00:29:38,560 --> 00:29:40,615 in there would make it better. 555 00:29:40,640 --> 00:29:43,295 You're going to have to think about plating up soon. Yeah. 556 00:29:51,000 --> 00:29:53,015 Oh. Ah! 557 00:29:53,040 --> 00:29:55,815 I feel like I've cheated a little bit there. You've got a minute. 558 00:30:03,080 --> 00:30:07,015 Are you done? Just custard, and that's it. 559 00:30:07,040 --> 00:30:08,455 There you go. Ha! 560 00:30:10,040 --> 00:30:11,695 Oh, dear. 561 00:30:20,360 --> 00:30:22,255 Wow! 562 00:30:22,280 --> 00:30:25,095 I've seen a lot of tarte tatins made in my time in kitchens, 563 00:30:25,120 --> 00:30:27,855 but I've never, ever seen one made quite like that. 564 00:30:27,880 --> 00:30:29,055 Neither have I. 565 00:30:35,160 --> 00:30:36,575 Cor, that's sweet! 566 00:30:38,880 --> 00:30:42,775 The tarte tatin making, you completely forgot about the sugar. 567 00:30:42,800 --> 00:30:45,175 You've also made a caramel separate. 568 00:30:45,200 --> 00:30:49,615 Only thing is, the caramel was a dry caramel, which has then set quite 569 00:30:49,640 --> 00:30:50,935 hard, like toffee. 570 00:30:52,160 --> 00:30:55,375 I actually think you've probably not done much pastry at all. 571 00:30:55,400 --> 00:30:58,175 In fact, I think, probably the last time you did any pastry was probably 572 00:30:58,200 --> 00:31:00,175 in catering college. Am I right? You're right, aye. 573 00:31:00,200 --> 00:31:02,535 Yeah. And that's exactly what I could see here. 574 00:31:02,560 --> 00:31:07,055 You had no clue what you were doing, but you did get yourself through it. 575 00:31:07,080 --> 00:31:10,495 Not bad, nonetheless. We've had worse. 576 00:31:10,520 --> 00:31:12,255 We have. Oh, yeah. A lot worse. 577 00:31:12,280 --> 00:31:16,535 You did make big mistakes, but what is a positive is you kind 578 00:31:16,560 --> 00:31:20,455 of knew halfway through. And also, you tried to rescue it. 579 00:31:20,480 --> 00:31:21,775 I like that. 580 00:31:21,800 --> 00:31:24,095 We'll see you in the next round. 581 00:31:28,600 --> 00:31:30,935 I don't think I left a very good impression. 582 00:31:30,960 --> 00:31:34,055 I think if anything, I look quite weak. 583 00:31:34,080 --> 00:31:37,535 Definitely something I need to rectify, um, and quick. 584 00:31:41,160 --> 00:31:44,415 I think we've got four very interesting chefs here. 585 00:31:46,560 --> 00:31:49,335 We had good Skills Tests, apart from Kyle, who had a bit of a wobble. 586 00:31:49,360 --> 00:31:51,535 But I actually like the fact that he tried to rescue it. 587 00:31:51,560 --> 00:31:53,055 I think that's a real positive. 588 00:31:53,080 --> 00:31:55,295 I think we're going to have a great second round. Yeah. 589 00:31:55,320 --> 00:31:56,775 Yeah. Good bunch. 590 00:32:19,080 --> 00:32:21,255 This is your signature two-course menu. 591 00:32:21,280 --> 00:32:23,615 The food you're about to cook is going to give us an insight 592 00:32:23,640 --> 00:32:26,255 as to the food that excites you, the food that you enjoy. 593 00:32:26,280 --> 00:32:30,335 Come on. Do your best. Give us a difficult judging. 594 00:32:30,360 --> 00:32:35,455 1 hour and 30 minutes to deliver a fabulous main and a dessert. 595 00:32:35,480 --> 00:32:38,975 At the end of this, two of you will be leaving us. 596 00:32:39,000 --> 00:32:40,535 Show us what you've got. 597 00:32:46,200 --> 00:32:47,375 I'm feeling good. 598 00:32:47,400 --> 00:32:49,655 Have given a bit of work to do, but I want to prove 599 00:32:49,680 --> 00:32:52,455 that I can do this, I've got what it takes, really. 600 00:32:56,720 --> 00:32:59,495 I am excited to put my food up in front of the judges. 601 00:32:59,520 --> 00:33:01,255 It's a little bit nerve-racking, as always. 602 00:33:01,280 --> 00:33:02,895 You want to put out the best you can do. 603 00:33:02,920 --> 00:33:05,175 So let's hope I can follow through. 604 00:33:06,320 --> 00:33:08,775 Being a chef is a massive part of my identity. 605 00:33:08,800 --> 00:33:12,375 Whether it's a holiday, it's always based on food, or if it's at home, 606 00:33:12,400 --> 00:33:13,855 it's about trying different things. 607 00:33:13,880 --> 00:33:16,415 So, yeah, it's a huge part of who I am. 608 00:33:19,000 --> 00:33:20,735 So, tell us, what's your menu? 609 00:33:20,760 --> 00:33:23,135 So to start with, I'm doing a lamb saddle. 610 00:33:23,160 --> 00:33:26,015 It's going to go with a Goddess dressing, so that will be with 611 00:33:26,040 --> 00:33:29,735 anchovies, tarragon, wild garlic, lemon juice and a little bit 612 00:33:29,760 --> 00:33:31,295 of creme fraiche to finish it. 613 00:33:31,320 --> 00:33:34,895 And then that's going to go with some seaweed-glazed carrots. 614 00:33:34,920 --> 00:33:36,695 A Goddess sauce. I've never heard of it. 615 00:33:36,720 --> 00:33:40,135 My old head chef said that it used to be pretty popular back 616 00:33:40,160 --> 00:33:42,335 in the '80s, and I love the idea of it pairing with lamb, 617 00:33:42,360 --> 00:33:46,375 with the anchovies. And for dessert? Yeah, my dessert is a coconut 618 00:33:46,400 --> 00:33:50,015 bavarois. So a set coconut mousse, a little bit of champagne jelly 619 00:33:50,040 --> 00:33:53,415 on top, yuzu, elderflower-glazed strawberries 620 00:33:53,440 --> 00:33:58,055 and some coconut biscuit. You're Australian, your partner's French. 621 00:33:58,080 --> 00:34:01,295 Can I ask you, after all your travels, why here? 622 00:34:01,320 --> 00:34:04,215 The food scene, it's something that we're always told about in Australia. 623 00:34:04,240 --> 00:34:05,975 If you're a chef, you've got to go to England. 624 00:34:06,000 --> 00:34:08,535 Me and my partner would like to open up our own restaurant, hopefully 625 00:34:08,560 --> 00:34:10,495 in the not-too-distant future. 626 00:34:11,920 --> 00:34:15,375 Kasae has got a great-sounding menu. 627 00:34:15,400 --> 00:34:16,855 She's taking the lamb saddle, 628 00:34:16,880 --> 00:34:19,775 she's putting it in a vac pack and cooking it in a water bath. 629 00:34:19,800 --> 00:34:23,135 It should come out, get sealed off in a pan, and then rested 630 00:34:23,160 --> 00:34:26,015 before she cuts into it. Shallots chutney. 631 00:34:26,040 --> 00:34:28,015 So you're going to get a little bit of sweet and sourness. 632 00:34:28,040 --> 00:34:29,375 We've got the Goddess dressing. 633 00:34:29,400 --> 00:34:31,215 That's where the anchovy comes into this dish. 634 00:34:31,240 --> 00:34:34,375 It's a strong-flavoured fish, but it just seems to complement 635 00:34:34,400 --> 00:34:36,095 lamb very well. 636 00:34:36,120 --> 00:34:38,735 I'm pretty confident. I just have to get a wiggle on, put 637 00:34:38,760 --> 00:34:41,135 the foot on the gas and hope for the best. 638 00:34:42,520 --> 00:34:43,895 which has been heated up. 639 00:34:42,720 --> 00:34:50,720 Her dessert is a coconut bavarois, a coconut puree 640 00:34:43,920 --> 00:34:47,295 The gelatine has been added to it, and she's added some lightly whipped 641 00:34:47,320 --> 00:34:50,375 cream into it, once it's cooled down. 642 00:34:50,400 --> 00:34:52,415 Almonds, coconut, rosemary biscuit - nice, 643 00:34:52,440 --> 00:34:55,215 crunchy biscuit for texture. A champagne jelly, 644 00:34:55,240 --> 00:34:56,895 I want to taste the alcohol, the sweetness. 645 00:34:56,920 --> 00:34:59,095 The jelly can not be set too hard. 646 00:35:00,800 --> 00:35:02,695 25 minutes gone, everybody. 647 00:35:02,720 --> 00:35:04,215 25 minutes gone. 648 00:35:08,920 --> 00:35:11,975 Definitely a man on a mission. I want to put some graft in now. 649 00:35:12,000 --> 00:35:13,855 Managed to practise these a couple of times, 650 00:35:13,880 --> 00:35:16,975 so it's a dish I'm hopefully comfortable with. 651 00:35:19,360 --> 00:35:22,495 What are you making, Kyle? Lamb rack with ewes' curd 652 00:35:22,520 --> 00:35:24,575 and black-truffle-stuffed morel. 653 00:35:24,600 --> 00:35:27,415 White and green asparagus, jus gras, 654 00:35:27,440 --> 00:35:31,295 and I've got a herb puree and anchovy emulsion. 655 00:35:31,320 --> 00:35:34,375 And then for dessert, I'm doing a creme fraiche parfait, meringue, 656 00:35:34,400 --> 00:35:37,735 caramelised sourdough with caramelised miso caramel. 657 00:35:37,760 --> 00:35:39,695 Something that I know how to do, 658 00:35:39,720 --> 00:35:42,975 which I've mucked up first time round. Kyle, really?! Really. 659 00:35:43,000 --> 00:35:46,415 You did a Skills Test and you've got caramel on here. 660 00:35:46,440 --> 00:35:48,935 I'm going to nail it this time, though. Do you have family at home? 661 00:35:48,960 --> 00:35:51,575 Yes. I've got a wife and my little girl, Grace, as well. 662 00:35:51,600 --> 00:35:55,615 She's only seven. My biggest critic. So, yeah, very excited. 663 00:35:55,640 --> 00:35:57,935 She keeps asking when it's on and stuff like that. 664 00:35:57,960 --> 00:36:01,935 All right. Smash it, Kyle. Good luck. Oui, Chef. 665 00:36:01,960 --> 00:36:03,575 Kyle's first course is rack of lamb. 666 00:36:03,600 --> 00:36:06,335 The success for this dish is really good lamb cookery, 667 00:36:06,360 --> 00:36:09,055 a very good sauce, and just making all the elements 668 00:36:09,080 --> 00:36:11,255 around the outside perfect. 669 00:36:11,280 --> 00:36:13,615 Lovely herb puree, fresh asparagus. 670 00:36:14,920 --> 00:36:17,895 Jus gras is a split gravy. A bit of fat running through it. 671 00:36:19,440 --> 00:36:22,335 I like the sound of morels being stuffed with black truffle 672 00:36:22,360 --> 00:36:23,535 and ewes' curd. 673 00:36:23,560 --> 00:36:26,975 Hopefully, the ewes' curd mix isn't going to split and become grainy 674 00:36:27,000 --> 00:36:28,535 in there. 675 00:36:30,680 --> 00:36:32,855 Kyle's pudding, we've got a creme fraiche parfait. 676 00:36:32,880 --> 00:36:37,055 Nice and cold, nice and rich. I want it to be really creamy. 677 00:36:37,080 --> 00:36:39,455 Topped with Italian meringue. You need to be very careful of the 678 00:36:39,480 --> 00:36:41,095 quantity of meringue that you pipe on top. 679 00:36:41,120 --> 00:36:43,375 You do not want this dessert to be too sweet, especially 680 00:36:43,400 --> 00:36:46,015 when it's sitting next to caramelised sourdough 681 00:36:46,040 --> 00:36:47,775 and a miso caramel. 682 00:36:52,000 --> 00:36:54,175 This is one of the biggest things I've ever done. 683 00:36:54,200 --> 00:36:58,695 This is my time to shine and to show who am I and what my food is. 684 00:36:58,720 --> 00:36:59,935 Let's see. 685 00:37:01,960 --> 00:37:03,535 What are your two courses? 686 00:37:03,560 --> 00:37:07,895 Herb-crusted lamb rack with black olive and smoked anchovy tapenade, 687 00:37:07,920 --> 00:37:11,015 sun-dried red pepper jam, caramelised Tropea onion 688 00:37:11,040 --> 00:37:12,775 and a cumin jus. And for the pudding, 689 00:37:12,800 --> 00:37:16,495 I'm doing a strawberry and almond tart, with rose water and strawberry 690 00:37:16,520 --> 00:37:19,735 jelly, cinnamon and ricotta ice cream, and macerated strawberries. 691 00:37:19,760 --> 00:37:22,215 Your main course, you've got the flavours of Malta here. 692 00:37:22,240 --> 00:37:23,615 Mediterranean... Yes, Chef. 693 00:37:23,640 --> 00:37:26,095 ...but with influences from North Africa. 694 00:37:26,120 --> 00:37:27,935 Yeah, I think there's loads of influences. 695 00:37:27,960 --> 00:37:32,015 We use a lot of spices and herbs, like coriander, cumin. 696 00:37:32,040 --> 00:37:34,055 I love cumin with lamb. I just love it. Right. 697 00:37:34,080 --> 00:37:35,975 Listen, we'd better let you get on. Yes, Chef. 698 00:37:36,000 --> 00:37:38,655 Don't forget, you've got your lamb to cook soon. Yes, Chef. 699 00:37:40,160 --> 00:37:41,775 Giovann is cooking a rack of lamb. 700 00:37:41,800 --> 00:37:44,695 He's got mint and parsley crust going on there. 701 00:37:44,720 --> 00:37:47,135 We're halfway through the cook at the moment. He certainly needs 702 00:37:47,160 --> 00:37:48,295 to get that lamb on. 703 00:37:48,320 --> 00:37:51,735 The most important thing with lamb cookery is you can't rush it. 704 00:37:51,760 --> 00:37:53,815 Rack of lamb - you've got to render the fat. 705 00:37:53,840 --> 00:37:56,295 It needs to be rested. 706 00:37:56,320 --> 00:37:58,775 Caramelised onions. That'll bring a lovely flavour to this dish. 707 00:37:58,800 --> 00:38:00,815 And, of course, pepper jam. I like the sound of that. 708 00:38:00,840 --> 00:38:02,975 The sun-dried peppers - very strong in flavour. 709 00:38:03,000 --> 00:38:06,695 So it's going to be sweet and sour. I don't want it too sweet, though. 710 00:38:06,720 --> 00:38:09,815 Black olive and beech-smoked anchovy tapenade. 711 00:38:09,840 --> 00:38:12,015 Oh, a tapenade will work wonders with lamb. 712 00:38:15,000 --> 00:38:18,415 My dessert is a nod to my nan, because she passed away 713 00:38:18,440 --> 00:38:19,535 back in January. 714 00:38:19,560 --> 00:38:22,375 She used to make a strawberry jelly and ice cream, and we used 715 00:38:22,400 --> 00:38:23,495 to love it. 716 00:38:23,520 --> 00:38:26,095 So there's a salute to her. 717 00:38:26,120 --> 00:38:28,855 His dessert is a strawberry and almond frangipane. 718 00:38:28,880 --> 00:38:32,735 I love the idea of adding cinnamon with the sheep's ricotta ice cream. 719 00:38:32,760 --> 00:38:35,655 That will be a lovely edge that I think will complement 720 00:38:35,680 --> 00:38:39,095 the vanilla and the almond flavour of the frangipane. 721 00:38:39,120 --> 00:38:41,455 Right, Chefs, you've got 20 minutes left. 722 00:38:41,480 --> 00:38:42,775 20 minutes. 723 00:38:48,000 --> 00:38:52,215 I've practised my signature dish about three times, with my boyfriend 724 00:38:52,240 --> 00:38:56,615 there timing me and distracting me with questions and writing notes. 725 00:38:56,640 --> 00:38:58,735 So it's been quite extensive. 726 00:39:01,440 --> 00:39:02,855 Right. What are you cooking? 727 00:39:02,880 --> 00:39:06,615 Turbot poached in a lemon and champagne beurre blanc, 728 00:39:06,640 --> 00:39:10,535 with a pea and asparagus puree and a crab croquette. 729 00:39:10,560 --> 00:39:13,215 What about pudding? Honey and lavender panna cotta 730 00:39:13,240 --> 00:39:18,215 with Sauternes-poached apricots and a pistachio tuille. 731 00:39:18,240 --> 00:39:21,375 We know the career you've had, but your passion for cookery, 732 00:39:21,400 --> 00:39:22,615 where did that start? 733 00:39:22,640 --> 00:39:25,535 Growing up, food was always a time where the whole 734 00:39:25,560 --> 00:39:27,135 family came together. 735 00:39:27,160 --> 00:39:31,015 It would always be around some sort of party and a table surrounded 736 00:39:31,040 --> 00:39:33,295 by all the people you love. Who is the cook in the house? 737 00:39:33,320 --> 00:39:34,975 My mum is a very good cook. 738 00:39:35,000 --> 00:39:37,495 Is Mum proud now of what you've achieved? I hope so. 739 00:39:37,520 --> 00:39:40,775 Although, I was expecting a good luck call or text, 740 00:39:40,800 --> 00:39:43,055 and none was received. What's Mum's name? 741 00:39:43,080 --> 00:39:45,015 Sarah. Sarah! Here! 742 00:39:45,040 --> 00:39:48,415 Your little girl's on the telly! Send her a message! 743 00:39:48,440 --> 00:39:50,415 I've sorted it for you, Gabs. Now I'm in trouble. 744 00:39:50,440 --> 00:39:52,535 That's bang out of order, that is. 745 00:39:53,800 --> 00:39:56,335 Gabrielle's menu sounds fascinating. 746 00:39:56,360 --> 00:39:59,775 The turbot needs to gently poach. It cannot afford to be boiled. 747 00:39:59,800 --> 00:40:02,175 Otherwise, it will dry out. 748 00:40:04,720 --> 00:40:07,935 She's serving it with potato scales? Sounds interesting. 749 00:40:07,960 --> 00:40:10,615 Just got to make sure they're evenly cooked and they don't burn 750 00:40:10,640 --> 00:40:11,775 on the edges. 751 00:40:11,800 --> 00:40:13,775 Spiced crab croquette. 752 00:40:13,800 --> 00:40:15,935 Her bechamel needs to be thick enough so the croquettes 753 00:40:15,960 --> 00:40:17,855 are going to hold. 754 00:40:17,880 --> 00:40:21,575 We've got pea and asparagus puree, so that's going to have a vibrant 755 00:40:21,600 --> 00:40:24,815 green colour and, of course, lovely and smooth. 756 00:40:26,000 --> 00:40:27,775 We've got a honey and lavender panna cotta. 757 00:40:27,800 --> 00:40:29,695 The most important thing is that the panna cotta 758 00:40:29,720 --> 00:40:31,255 has to be set just right. 759 00:40:31,280 --> 00:40:33,335 You want to have the honey - that's going to bring sweetness - 760 00:40:33,360 --> 00:40:37,295 and, of course, the lavender, the flavour of an English garden. 761 00:40:37,320 --> 00:40:40,415 Pistachio tuille. So that's going to bring some texture. 762 00:40:40,440 --> 00:40:43,415 Gabrielle is poaching her apricot in a Sauternes, 763 00:40:43,440 --> 00:40:44,935 which is a sweet wine. 764 00:40:44,960 --> 00:40:47,855 She's also got honey, so she's got to make sure she has the balance 765 00:40:47,880 --> 00:40:49,055 of the sweetness there. 766 00:40:49,080 --> 00:40:51,815 Otherwise, it will completely take over. 767 00:40:54,640 --> 00:40:58,135 Chefs, you have just eight minutes left. 768 00:40:58,160 --> 00:41:02,975 You need to start thinking about getting some food dressed. 769 00:41:03,000 --> 00:41:06,895 A little bit behind plan, but getting there. 770 00:41:06,920 --> 00:41:09,055 Dessert is looking good. Lamb just needs to render 771 00:41:09,080 --> 00:41:12,295 down a little bit more, but I'm happy with it. 772 00:41:12,320 --> 00:41:15,255 Yeah, no worries. Got everything on that I need to have on. 773 00:41:15,280 --> 00:41:17,295 Asparagus, carve lamb, morels, plate up. 774 00:41:18,360 --> 00:41:20,295 See if I can get it over the line. 775 00:41:31,560 --> 00:41:34,215 You've got a couple of minutes, guys. Are we plating? 776 00:41:34,240 --> 00:41:35,415 Yes, Chef. 777 00:41:42,160 --> 00:41:45,015 Chefs, it is final, final touches! 778 00:41:53,160 --> 00:41:55,855 Right, time's up! Stop. Please stop. 779 00:41:59,880 --> 00:42:02,855 You both, you all right? Oh, my God. 780 00:42:02,880 --> 00:42:06,135 Well done, guys. It's done. It's finished. Thank God! 781 00:42:08,200 --> 00:42:10,375 NARRATOR: For sous-chef Kyle's main, 782 00:42:10,400 --> 00:42:13,335 he has cooked a rack of lamb, 783 00:42:13,360 --> 00:42:17,215 morels stuffed with black truffle ewes' curd, white and green 784 00:42:17,240 --> 00:42:21,695 asparagus, lovage and parsley puree, 785 00:42:21,720 --> 00:42:25,935 anchovy puree and a lamb and caper jus gras. 786 00:42:32,520 --> 00:42:35,455 The lamb is fabulous. It's beautifully cooked. 787 00:42:35,480 --> 00:42:40,175 I love the sharpness of the vinegar in the sauce, and the truffle 788 00:42:40,200 --> 00:42:43,975 running through your little morel there is great. 789 00:42:44,000 --> 00:42:46,215 Good dish, that, Kyle. Cheers. Well done. 790 00:42:47,240 --> 00:42:50,175 Your herb puree is really strong with lovage. 791 00:42:50,200 --> 00:42:53,575 Rarely do you get anything with lovage and it's quite bitter. 792 00:42:53,600 --> 00:42:57,735 I'm really enjoying taking the crunch of the asparagus, putting 793 00:42:57,760 --> 00:43:01,175 it with your sauce, with the anchovy, with your herb puree 794 00:43:01,200 --> 00:43:03,375 very, very much. 795 00:43:03,400 --> 00:43:07,175 Nice pockets of surprises in there from the mint and the capers 796 00:43:07,200 --> 00:43:10,535 and your sauce, the sharpness of the sauce. The anchovy puree, 797 00:43:10,560 --> 00:43:12,735 you've only got a small amount there, and you don't want 798 00:43:12,760 --> 00:43:15,615 any more because it's very strong. Well done, Chef. 799 00:43:18,160 --> 00:43:21,575 NARRATOR: For his dessert, Kyle has made a creme fraiche parfait 800 00:43:21,600 --> 00:43:24,295 topped with meringue, 801 00:43:24,320 --> 00:43:27,975 with caramelised sourdough and a miso caramel. 802 00:43:29,480 --> 00:43:31,855 Kyle, I really like the presentation. 803 00:43:31,880 --> 00:43:35,815 It's simplistic yet full of things that I'm looking 804 00:43:35,840 --> 00:43:37,335 at and I want to try. 805 00:43:43,200 --> 00:43:45,855 Your parfait is beautifully chilled. 806 00:43:45,880 --> 00:43:48,095 It's incredibly creamy. 807 00:43:48,120 --> 00:43:51,015 The correct amount of Italian meringue on top, beautifully burnt. 808 00:43:51,040 --> 00:43:54,975 And I love the bitter notes of your sourdough on top. 809 00:43:55,000 --> 00:43:58,095 You've delivered an absolute stunning dessert here. 810 00:43:58,120 --> 00:44:00,255 You did my Skills Test, and you made a caramel 811 00:44:00,280 --> 00:44:02,535 that was rock hard, but you've 812 00:44:02,560 --> 00:44:05,735 nailed it in your miso caramel sauce here. 813 00:44:05,760 --> 00:44:09,055 Kyle, that's fantastic. It's really sophisticated. 814 00:44:09,080 --> 00:44:10,415 I'm loving that. 815 00:44:10,440 --> 00:44:12,295 Your parfait here is creme fraiche. 816 00:44:12,320 --> 00:44:15,095 It is sour, like a yoghurt. 817 00:44:15,120 --> 00:44:16,895 You've got sweet Italian meringue. 818 00:44:16,920 --> 00:44:19,735 Then you've got bitterness from those cocoa nibs. 819 00:44:19,760 --> 00:44:23,255 Why on earth you couldn't do a simple dessert in the Skills Test, 820 00:44:23,280 --> 00:44:26,415 I've no idea, when you can put this together. 821 00:44:28,640 --> 00:44:30,815 Yeah, good feedback. 822 00:44:30,840 --> 00:44:33,255 I'm very proud of how it went. 823 00:44:33,280 --> 00:44:34,735 GABRIELLE: Well done, buddy. 824 00:44:36,920 --> 00:44:40,335 And I think I proved a point that I belong in this competition. 825 00:44:42,280 --> 00:44:46,375 NARRATOR: Private chef Gabrielle's main course is poached turbot 826 00:44:46,400 --> 00:44:48,895 with sliced potato scales, 827 00:44:48,920 --> 00:44:53,535 spiced crab croquette, blanched green beans and asparagus, 828 00:44:53,560 --> 00:44:55,295 pea and asparagus puree... 829 00:44:56,840 --> 00:44:59,535 ...and a champagne and lemon beurre blanc. 830 00:45:07,000 --> 00:45:10,815 That sauce has gone a little bit greasy, and it's too heavy 831 00:45:10,840 --> 00:45:12,055 with acidity. 832 00:45:13,320 --> 00:45:15,575 The rest of your dish, I think, is absolutely delicious. 833 00:45:15,600 --> 00:45:18,735 Your turbot, it tastes like a fish that's just had a bath in butter. 834 00:45:18,760 --> 00:45:20,335 It's absolutely lovely. 835 00:45:20,360 --> 00:45:23,975 It's melting. I like the potato scales you've put on it. 836 00:45:24,000 --> 00:45:26,255 The little crunch of that, they're good. 837 00:45:26,280 --> 00:45:29,215 The vegetables are perfectly cooked. The asparagus puree, that's great. 838 00:45:29,240 --> 00:45:30,855 Tastes good. 839 00:45:30,880 --> 00:45:33,415 But the croquettes, it's a little bit on the heavy side. 840 00:45:33,440 --> 00:45:36,455 Little croquettes should just be light and fluffy inside. 841 00:45:36,480 --> 00:45:38,055 The fish is beautifully poached. 842 00:45:38,080 --> 00:45:40,415 Your vegetables - lovely, vibrant green. 843 00:45:40,440 --> 00:45:42,055 But the beurre blanc has split, 844 00:45:42,080 --> 00:45:44,175 which is a shame, because it needs that sauce 845 00:45:44,200 --> 00:45:46,295 to bring everything together. 846 00:45:47,800 --> 00:45:49,655 NARRATOR: For her dessert, 847 00:45:49,680 --> 00:45:53,135 Gabrielle has made honey and lavender panna cotta, 848 00:45:53,160 --> 00:45:57,255 Sauternes-poached apricots and a pistachio tuile. 849 00:46:04,320 --> 00:46:06,455 There's two things for me missing in your panna cotta. 850 00:46:06,480 --> 00:46:08,255 Sugar - there's not enough. 851 00:46:08,280 --> 00:46:10,975 And I can't taste the lavender. 852 00:46:11,000 --> 00:46:13,815 And I want my apricots just to be sweetened up a little bit, 853 00:46:13,840 --> 00:46:16,255 because they're just a little bit, uAh ! (] ] 854 00:46:16,280 --> 00:46:18,175 A bit tangy. 855 00:46:18,200 --> 00:46:21,695 An absolutely lovely, crispy, thin tuille. 856 00:46:21,720 --> 00:46:23,255 Nutty pistachios. 857 00:46:23,280 --> 00:46:24,935 Just absolutely lovely. 858 00:46:24,960 --> 00:46:27,935 But the panna cotta has got too much setting agent in it. 859 00:46:27,960 --> 00:46:31,335 I'd eat it, but I would prefer it not as bouncy. 860 00:46:33,600 --> 00:46:37,175 I'm loving the apricots with the Sauternes through it. 861 00:46:37,200 --> 00:46:40,575 But I find my panna cotta just a touch too firm. 862 00:46:44,320 --> 00:46:47,215 Are you OK? Sorry. 863 00:46:47,240 --> 00:46:49,935 That's all that emotion and the stress 864 00:46:49,960 --> 00:46:52,295 from the day coming out. It happens a lot. 865 00:46:54,800 --> 00:47:00,135 The MasterChef kitchen is so much tougher than any other kitchen 866 00:47:00,160 --> 00:47:01,215 I've been in. 867 00:47:03,400 --> 00:47:05,335 To have them looking at you and questioning 868 00:47:05,360 --> 00:47:10,335 you about your dish is just a kind of pressure that I cannot describe. 869 00:47:11,520 --> 00:47:15,175 NARRATOR: Executive head chef Giovann has made rack of lamb 870 00:47:15,200 --> 00:47:20,335 with a mint and parsley crust, sun-dried pepper jam, 871 00:47:20,360 --> 00:47:23,455 caramelised onion, black olive, 872 00:47:23,480 --> 00:47:26,415 anchovy and pine nut tapenade, 873 00:47:26,440 --> 00:47:28,255 and a cumin lamb sauce. 874 00:47:35,480 --> 00:47:37,895 I like your presentation, but this lamb, 875 00:47:37,920 --> 00:47:39,615 albeit mine's nice and pink, 876 00:47:39,640 --> 00:47:41,535 could have certainly done with being sliced. 877 00:47:41,560 --> 00:47:43,375 It's really difficult to eat when you have to cut 878 00:47:43,400 --> 00:47:45,295 through the bones. 879 00:47:45,320 --> 00:47:46,415 And the sauce - 880 00:47:46,440 --> 00:47:49,495 I love the flavour of cumin, that North African flavour. 881 00:47:49,520 --> 00:47:51,575 This dish can deal with that. 882 00:47:51,600 --> 00:47:54,255 I think the chutney's delicious, the tapenade is great, 883 00:47:54,280 --> 00:47:56,295 the sauce is great. Very good. 884 00:47:58,000 --> 00:48:02,095 I really like the sweet peppers in your chutney. 885 00:48:02,120 --> 00:48:04,375 The onion is sweetness again, natural sweetness, 886 00:48:04,400 --> 00:48:05,575 with a bit of bite. 887 00:48:05,600 --> 00:48:07,615 So I'm happy. 888 00:48:07,640 --> 00:48:11,735 It's a great plate of food. Tapenade with the anchovies and capers 889 00:48:11,760 --> 00:48:14,655 works so well, but you put a twist with the pine nuts in there. 890 00:48:14,680 --> 00:48:15,935 I've enjoyed that. 891 00:48:15,960 --> 00:48:18,415 But if you're going to say mint crumb on there, make sure it 892 00:48:18,440 --> 00:48:20,935 sings through. 893 00:48:20,960 --> 00:48:22,815 NARRATOR: For Giovann's dessert, 894 00:48:22,840 --> 00:48:27,575 he has made a strawberry and almond tart with macerated strawberries, 895 00:48:27,600 --> 00:48:30,375 strawberry and rose water jelly, 896 00:48:30,400 --> 00:48:33,135 strawberry jam and a sheep's ricotta 897 00:48:33,160 --> 00:48:34,775 and cinnamon ice cream. 898 00:48:42,000 --> 00:48:44,415 You've got a little hint of rose water there. You've got a nice 899 00:48:44,440 --> 00:48:45,935 flavour of the strawberries on top, 900 00:48:45,960 --> 00:48:49,375 but your tart is dense and it's heavy. 901 00:48:49,400 --> 00:48:52,175 If I just take the tart and eat that with a cup of tea, 902 00:48:52,200 --> 00:48:54,615 perfect. But as a dessert, 903 00:48:54,640 --> 00:48:56,615 it doesn't work. 904 00:48:56,640 --> 00:48:59,455 I saw you put the jelly on straight away, and it was literally melting 905 00:48:59,480 --> 00:49:01,095 under your very eyes. 906 00:49:01,120 --> 00:49:02,375 Ice cream is grainy. 907 00:49:02,400 --> 00:49:05,095 The ricotta is there, but I'm not getting that energy of cinnamon. 908 00:49:05,120 --> 00:49:07,535 So you're missing key things here. 909 00:49:07,560 --> 00:49:10,495 It's a shame your jelly is not the right texture, but it's a lovely 910 00:49:10,520 --> 00:49:15,895 flavour of sweet, sharp strawberry and almost haunting rose water. 911 00:49:15,920 --> 00:49:18,855 The cake, it's like a take on a Bakewell tart. 912 00:49:18,880 --> 00:49:21,615 Frangipane in the middle with some fruity jam. 913 00:49:21,640 --> 00:49:23,855 The flavours I'm really enjoying. 914 00:49:25,000 --> 00:49:27,175 The tart with the strawberry works so well. 915 00:49:27,200 --> 00:49:31,095 And with your sheep's ricotta ice cream, it should all come together. 916 00:49:31,120 --> 00:49:34,935 But because the ice cream is over-churned, it's become grainy. 917 00:49:34,960 --> 00:49:36,455 It's not worked. 918 00:49:38,120 --> 00:49:39,375 So gutted. 919 00:49:39,400 --> 00:49:42,375 I can't believe I failed so badly. 920 00:49:42,400 --> 00:49:44,255 WHISPERS: I hate pastry. Don't worry. 921 00:49:44,280 --> 00:49:48,375 The amount of hours put in, it's ridiculous. 922 00:49:48,400 --> 00:49:51,255 So it will be very hard if I go home today. 923 00:49:54,320 --> 00:49:56,575 NARRATOR: For head chef Kasae's main course, 924 00:49:56,600 --> 00:49:59,935 she's made a sous vide lamb saddle, 925 00:49:59,960 --> 00:50:02,535 dull-seaweed-glazed carrots, 926 00:50:02,560 --> 00:50:05,375 oyster leaves, wild garlic, 927 00:50:05,400 --> 00:50:08,295 shallot chutney and tarragon with a wild garlic 928 00:50:08,320 --> 00:50:11,575 and creme fraiche Goddess sauce. 929 00:50:11,600 --> 00:50:16,095 MARCUS WAREING: Kasae, you can't put all this food in that little circle. 930 00:50:16,120 --> 00:50:17,495 It doesn't fit. 931 00:50:24,560 --> 00:50:27,655 The lamb's nice and pink, and carrots are wonderfully cooked. 932 00:50:27,680 --> 00:50:29,655 And I love the way that you've prepared them. 933 00:50:29,680 --> 00:50:31,415 There's so much care. 934 00:50:31,440 --> 00:50:36,415 Your Goddess sauce, it's citrusy, it's salty from anchovy. 935 00:50:36,440 --> 00:50:38,855 It's got the strong tarragon flavour, which I like. 936 00:50:38,880 --> 00:50:41,695 A lot of garlic. I like that. I think that's a good idea. 937 00:50:41,720 --> 00:50:43,335 Love the seaweed on there. 938 00:50:43,360 --> 00:50:45,535 There's a lovely little saltiness there, but the sweetness 939 00:50:45,560 --> 00:50:48,015 is definitely coming through into the carrots. They've got a lovely 940 00:50:48,040 --> 00:50:49,815 bite to them. Beautifully prepared. 941 00:50:49,840 --> 00:50:51,815 The chutney on the side is sweet and sour. 942 00:50:51,840 --> 00:50:53,935 I like your ideas and I like your execution, 943 00:50:53,960 --> 00:50:56,135 but you've just got to think of what it looks like. 944 00:50:56,160 --> 00:50:58,175 Not just what it looks like, but how you eat it. 945 00:50:58,200 --> 00:51:00,775 And it's just the wrong plate. 946 00:51:00,800 --> 00:51:02,575 NARRATOR: For Kasae's dessert, 947 00:51:02,600 --> 00:51:07,775 she has made a coconut bavarois topped with champagne jelly, 948 00:51:07,800 --> 00:51:12,815 fresh strawberries, an almond coconut and rosemary biscuit, 949 00:51:12,840 --> 00:51:15,495 and an elderflower, strawberry coulis. 950 00:51:22,480 --> 00:51:27,335 Kasae, I think your dessert presentation is so much better. 951 00:51:27,360 --> 00:51:31,095 I love the colours of it with the strawberries on top. 952 00:51:31,120 --> 00:51:34,255 The champagne jelly is delightful. It's popping. 953 00:51:34,280 --> 00:51:36,495 You haven't burnt the champagne off, you know, 954 00:51:36,520 --> 00:51:38,935 so you're enjoying the flavours of champagne on there. 955 00:51:38,960 --> 00:51:42,495 And the strawberries with elderflower is delightful. 956 00:51:42,520 --> 00:51:44,495 You don't see bavarois much. 957 00:51:44,520 --> 00:51:48,135 It's really nice to see, effectively, a classic. 958 00:51:48,160 --> 00:51:51,135 Love the yuzu in the strawberries. The strawberries are delicious. 959 00:51:51,160 --> 00:51:52,975 The sauce around the outside is delicious. 960 00:51:53,000 --> 00:51:55,335 The coconut biscuit literally melts in your mouth. 961 00:51:55,360 --> 00:51:57,655 It's like ice cream. 962 00:51:57,680 --> 00:52:02,055 It's an indulgence of strawberries and cream on another level. 963 00:52:02,080 --> 00:52:04,575 Absolutely loving these flavours. 964 00:52:04,600 --> 00:52:07,535 That jelly on the top I'm finding divine. 965 00:52:07,560 --> 00:52:09,895 It's like a gulp of champagne you've just swallowed. 966 00:52:09,920 --> 00:52:12,295 It's just left a little bit of sharpness on there. 967 00:52:12,320 --> 00:52:14,175 It's really lovely, really refreshing. 968 00:52:14,200 --> 00:52:16,415 It's also helped along by the elderflower. 969 00:52:16,440 --> 00:52:18,535 Great flavours, great invention. 970 00:52:18,560 --> 00:52:21,255 Coconut, strawberry, champagne. 971 00:52:21,280 --> 00:52:24,175 You must have had some wonderful picnics. 972 00:52:25,440 --> 00:52:27,695 I'm kicking myself about my choice of plate. 973 00:52:27,720 --> 00:52:30,255 I hesitated between two different types of plates, and I went 974 00:52:30,280 --> 00:52:32,535 for that one in the end, and it just wasn't the right one, 975 00:52:32,560 --> 00:52:35,415 which ultimately kind of let the dish down a little bit. 976 00:52:36,840 --> 00:52:38,295 WHISPERS: Can I collapse now? 977 00:52:38,320 --> 00:52:40,295 But I'm happy that they enjoyed the dessert. 978 00:52:40,320 --> 00:52:42,375 Yeah, I'm buzzing about that. 979 00:52:49,560 --> 00:52:51,055 We've got four very good chefs here. 980 00:52:51,080 --> 00:52:54,055 What I liked about them was the diversity in the ideas, 981 00:52:54,080 --> 00:52:55,575 their thinking, their cookery. 982 00:52:55,600 --> 00:52:59,615 There was mistakes here and there, but I'd rather have that problem 983 00:52:59,640 --> 00:53:00,815 than basic food. 984 00:53:02,240 --> 00:53:05,335 The most remarkable story of the day is Kyle. 985 00:53:05,360 --> 00:53:09,055 He had, without doubt, the worst Skills Test. Came in here 986 00:53:09,080 --> 00:53:12,855 with a point to prove and set about his task incredibly well. 987 00:53:12,880 --> 00:53:14,295 A lot of skill on show there today. 988 00:53:14,320 --> 00:53:16,975 Really nice surprises as you were eating the dish. 989 00:53:17,000 --> 00:53:19,895 That dessert from Kyle today wasn't just my favourite dessert 990 00:53:19,920 --> 00:53:22,095 in the kitchen, it was my favourite plate in the kitchen. 991 00:53:22,120 --> 00:53:23,455 I just thought it was incredible. 992 00:53:23,480 --> 00:53:25,495 He deserves to go through, don't you think? I do. 993 00:53:25,520 --> 00:53:29,975 I agree. Right, Gabrielle, Kasae, Giovann. 994 00:53:30,000 --> 00:53:32,135 One of them is going through to the next round. 995 00:53:32,160 --> 00:53:34,775 Two of them are going home. 996 00:53:34,800 --> 00:53:37,615 Kasae's lamb was nice and pink. Presentation... 997 00:53:37,640 --> 00:53:40,495 It's just a shame to take all that and cram it into the smallest 998 00:53:40,520 --> 00:53:42,975 plate she could find. Goddess sauce was interesting. 999 00:53:43,000 --> 00:53:45,535 A little bit of saltiness from the seaweed. 1000 00:53:45,560 --> 00:53:48,055 I really enjoyed Kasae's bavarois. 1001 00:53:48,080 --> 00:53:51,535 Strawberries with the yuzu. That was a good idea. 1002 00:53:51,560 --> 00:53:55,335 Champagne jelly, I thought, was absolutely delicious. 1003 00:53:56,760 --> 00:53:58,855 Gabrielle's menu sounded great. 1004 00:53:58,880 --> 00:54:00,175 Fish was nicely cooked. 1005 00:54:00,200 --> 00:54:02,255 I thought the vegetables were nicely cooked. 1006 00:54:02,280 --> 00:54:04,935 It was a disappointment about the sauce, because it needed 1007 00:54:04,960 --> 00:54:08,735 the richness of a proper butter sauce to bring this dish together. 1008 00:54:08,760 --> 00:54:12,095 The pudding lacked sugar in areas, it lacked lavender in the panna cotta. 1009 00:54:12,120 --> 00:54:15,135 I loved the apricots that she had put through the Sauternes, 1010 00:54:15,160 --> 00:54:18,695 but the panna cotta for me was just a bit too set. 1011 00:54:20,080 --> 00:54:24,175 Giovann did very, very well with his main course of lamb. 1012 00:54:24,200 --> 00:54:27,215 It was pink. He gave us a nice sauce that he'd flavoured with cumin, 1013 00:54:27,240 --> 00:54:30,255 and a lovely olive tapenade. 1014 00:54:30,280 --> 00:54:31,735 Giovann's dessert... 1015 00:54:31,760 --> 00:54:34,775 The strawberries on top of the dish were excellent, delicious, 1016 00:54:34,800 --> 00:54:37,215 but it was too heavy, too big. 1017 00:54:37,240 --> 00:54:38,655 I didn't like it. 1018 00:54:40,680 --> 00:54:42,415 Chefs, dig deep. 1019 00:54:42,440 --> 00:54:44,135 What are we going to do? 1020 00:54:45,600 --> 00:54:48,215 I would be buzzing if I got through to the next round. 1021 00:54:48,240 --> 00:54:53,095 I would appreciate another chance to show them what I can do. 1022 00:54:53,120 --> 00:54:57,615 I think I've worked very hard to get this far, and it would be a shame 1023 00:54:57,640 --> 00:54:59,935 if I had to leave at this stage. 1024 00:55:01,000 --> 00:55:05,095 There were elements that went well, but I don't know whether it's enough 1025 00:55:05,120 --> 00:55:06,975 to get me through the day. 1026 00:55:20,600 --> 00:55:22,015 It hasn't gone unnoticed 1027 00:55:22,040 --> 00:55:25,535 how much this means to each and every one of you. 1028 00:55:28,040 --> 00:55:30,695 The first chef going through... 1029 00:55:32,280 --> 00:55:33,655 ...is Kyle. 1030 00:55:35,720 --> 00:55:37,935 Congratulations. Kyle, well done. 1031 00:55:41,760 --> 00:55:44,815 The chef joining Kyle in the next round is... 1032 00:55:49,640 --> 00:55:51,255 ...Kasae. 1033 00:55:51,280 --> 00:55:52,975 Well done. Thank you. 1034 00:55:55,840 --> 00:55:58,775 Gabrielle, Giovann, thank you. 1035 00:55:58,800 --> 00:56:00,975 Thank you very much. Thank you. Great to have met you. 1036 00:56:01,000 --> 00:56:02,415 It was very tight. 1037 00:56:07,800 --> 00:56:10,255 It's not completely unexpected. 1038 00:56:10,280 --> 00:56:15,455 It's super frustrating to go home on the first day, but I feel 1039 00:56:15,480 --> 00:56:18,175 like the competition was so, so tight. 1040 00:56:19,400 --> 00:56:21,095 I think I gave it a good shot 1041 00:56:21,120 --> 00:56:24,655 and I'm leaving with a lot of pride. 1042 00:56:24,680 --> 00:56:28,335 I'm just going to go see my girlfriend, have a nice drink 1043 00:56:28,360 --> 00:56:31,935 and chill and take a break, really. 1044 00:56:34,800 --> 00:56:37,655 Well done. Congratulations. 1045 00:56:37,680 --> 00:56:40,335 Well done. You are on your way. 1046 00:56:40,360 --> 00:56:42,375 Congratulations. 1047 00:56:42,400 --> 00:56:45,335 Oh! I can't believe I just made it through to the next round. 1048 00:56:45,360 --> 00:56:46,695 That is amazing. 1049 00:56:46,720 --> 00:56:49,855 | think I'll keep taking whatever pressure they throw at me and hope 1050 00:56:49,880 --> 00:56:51,975 I can turn it into some good cooking. 1051 00:56:53,280 --> 00:56:55,415 Yeah, I'm buzzing. Can't wait to do the next round. 1052 00:56:55,440 --> 00:56:58,215 Obviously, I've got a lot more planned for the future rounds, 1053 00:56:58,240 --> 00:56:59,775 if I succeed. 1054 00:57:04,760 --> 00:57:08,135 NARRATOR: Next time, it's the quarterfinal 1055 00:57:08,160 --> 00:57:12,135 and this week's most talented chefs return to face 1056 00:57:12,160 --> 00:57:14,255 two tough challenges. 1057 00:57:14,280 --> 00:57:16,615 One, two, three, go! 1058 00:57:16,640 --> 00:57:18,535 MARCUS WAREING: That's very, very impressive. 1059 00:57:19,760 --> 00:57:23,455 NARRATOR: Only the best will earn a place in knockout week. 1060 00:57:23,480 --> 00:57:26,415 This might be one of the best things I've ever eaten in my history 1061 00:57:26,440 --> 00:57:28,295 of doing this show. 1062 00:57:28,320 --> 00:57:29,575 Wow!