1 00:00:02,040 --> 00:00:05,015 It's the professional MasterChef quarterfinal. 2 00:00:07,640 --> 00:00:11,295 These four skilful chefs triumphed in their heats. 3 00:00:11,320 --> 00:00:15,375 Tonight, they'll be judged on two tough challenges designed to push 4 00:00:15,400 --> 00:00:16,695 them even further. 5 00:00:18,800 --> 00:00:22,135 It's getting harder. Competition's getting bigger. 6 00:00:22,160 --> 00:00:24,295 I need to step it up a little bit. 7 00:00:24,320 --> 00:00:30,215 I wasn't expecting it to be quite so much pressure and quite so fast. 8 00:00:30,240 --> 00:00:33,615 I've just got to go with the flow and move as fast as I can. 9 00:00:33,640 --> 00:00:37,855 I want to be focused on myself, and I'm really happy to be here. 10 00:00:37,880 --> 00:00:41,735 I think it's going to be a nice quarterfinal. 11 00:00:41,760 --> 00:00:44,615 It feels pretty crazy to be a quarter finalist, to be honest. 12 00:00:44,640 --> 00:00:47,895 I have found the competition pretty time-consuming and a little bit 13 00:00:47,920 --> 00:00:51,095 stressful, but hopefully in a good way. 14 00:00:51,120 --> 00:00:55,655 First, they will have to devise and cook a standout tart. 15 00:00:57,760 --> 00:00:59,175 It's pushing boundaries. 16 00:00:59,200 --> 00:01:01,775 That's exactly what we wanted. Well done. 17 00:01:01,800 --> 00:01:05,095 Then go on to cook for three of the country's most 18 00:01:05,120 --> 00:01:08,015 discerning food critics. 19 00:01:08,040 --> 00:01:10,215 I love this because 20 00:01:10,240 --> 00:01:14,215 it's why I bother to get out of bed in the morning. 21 00:01:14,240 --> 00:01:18,055 Only the very best will earn a place in knockout week. 22 00:01:19,360 --> 00:01:23,415 Quarterfinals means the kitchen gets that little bit hotter. 23 00:01:24,680 --> 00:01:27,935 Our expectations get just a little bit higher. 24 00:01:54,560 --> 00:01:56,455 Chefs, welcome back. Good to see you. 25 00:01:56,480 --> 00:01:58,535 Welcome to your quarterfinal. 26 00:01:58,560 --> 00:02:02,015 Today's an invention test. It's about you as chefs digging 27 00:02:02,040 --> 00:02:05,295 into your repertoire, your experience, to come 28 00:02:05,320 --> 00:02:09,615 up with something delicious, something that's going to wow us. 29 00:02:09,640 --> 00:02:13,895 In front of you is a box with a great hint 30 00:02:13,920 --> 00:02:16,535 of what this test is. 31 00:02:16,560 --> 00:02:19,215 Chefs, please remove the box. 32 00:02:29,520 --> 00:02:34,015 We would like you to create a tart. 33 00:02:35,200 --> 00:02:37,415 Not any old tart. 34 00:02:37,440 --> 00:02:40,735 The most beautiful tart you've yet created. 35 00:02:40,760 --> 00:02:43,455 It can be savoury. It can be sweet. 36 00:02:43,480 --> 00:02:46,735 It is completely up to you. 37 00:02:46,760 --> 00:02:51,415 Not only that, we want a side dish to go with it. 38 00:02:51,440 --> 00:02:54,295 The perfect accompaniment for your tart. 39 00:02:54,320 --> 00:02:57,575 Show us some flair and creativity. 40 00:02:58,960 --> 00:03:04,135 Chefs, you have ten minutes to come up with an idea... 41 00:03:04,160 --> 00:03:05,895 ...and select your ingredients. 42 00:03:14,480 --> 00:03:18,015 A tart is about a pastry case that's got some delicious 43 00:03:18,040 --> 00:03:19,695 ingredients inside it. 44 00:03:19,720 --> 00:03:21,935 You can do anything you want. Your imagination, 45 00:03:21,960 --> 00:03:25,015 you can just let it run wild. 46 00:03:25,040 --> 00:03:30,135 I'm thinking something with goat's cheese and ricotta and cauliflower. 47 00:03:30,160 --> 00:03:32,615 I'm definitely freestyling this one a little bit. 48 00:03:32,640 --> 00:03:35,015 Go for gold, I hope. 49 00:03:35,040 --> 00:03:38,375 To create their tart, the chefs have a selection of ingredients, 50 00:03:38,400 --> 00:03:41,375 including lobster, salmon, 51 00:03:41,400 --> 00:03:44,375 mushrooms, vegetables, 52 00:03:44,400 --> 00:03:46,295 soft and citrus fruits, 53 00:03:46,320 --> 00:03:48,695 chillies and spices. 54 00:03:48,720 --> 00:03:52,575 In addition, there is ready-made puff and filo pastry available. 55 00:03:54,040 --> 00:03:56,255 There's only 70 minutes for this challenge. 56 00:03:56,280 --> 00:03:59,495 It's not enough time to make either filo or puff, and that is why 57 00:03:59,520 --> 00:04:01,255 we're giving it to them. 58 00:04:02,440 --> 00:04:05,695 I nearly went lobster, but I'm going to champion beetroot. 59 00:04:05,720 --> 00:04:08,415 I might change my mind yet. I don't know. 60 00:04:08,440 --> 00:04:11,575 We want textures with the tart. Beautiful, crispy pastry. 61 00:04:11,600 --> 00:04:14,655 And then the filling to really Wow us. 62 00:04:14,680 --> 00:04:17,175 And also a side to match. 63 00:04:17,200 --> 00:04:21,215 It can be anything from an ice cream, a chutney. 64 00:04:21,240 --> 00:04:23,495 It is up to them. 65 00:04:23,520 --> 00:04:25,175 I like making tarts. 66 00:04:25,200 --> 00:04:29,735 Everybody in France know how is a good tart. 67 00:04:29,760 --> 00:04:31,615 Feeling good about this one. 68 00:04:31,640 --> 00:04:35,095 I just love super-classic lemon tart. 69 00:04:36,560 --> 00:04:38,335 Chefs, your ten minutes are now up. 70 00:04:40,640 --> 00:04:44,175 You've got 70 minutes. Make it count, make it special. 71 00:04:44,200 --> 00:04:45,655 Chefs... 72 00:04:45,680 --> 00:04:46,895 ...off you go. 73 00:04:55,160 --> 00:04:59,015 Originally from Australia, 29-year-old Kasae spent a year 74 00:04:59,040 --> 00:05:03,215 working in Sweden, and is now a head chef of a Japanese restaurant 75 00:05:03,240 --> 00:05:05,135 in Bath. 76 00:05:05,160 --> 00:05:07,215 So far, she's impressed the judges 77 00:05:07,240 --> 00:05:09,735 with some exciting flavour combinations. 78 00:05:11,280 --> 00:05:14,655 I hope that I can take some influences from my travels and kind 79 00:05:14,680 --> 00:05:17,815 of use that to set myself apart a little bit. 80 00:05:17,840 --> 00:05:21,375 I love experimenting with new things and new ingredients and seeing 81 00:05:21,400 --> 00:05:25,095 how I can play that into the kind of food that I do. 82 00:05:27,000 --> 00:05:29,335 Kasae...tarts. Do you like them? 83 00:05:29,360 --> 00:05:32,535 Love them. So, what is your tart? 84 00:05:32,560 --> 00:05:36,655 I'm doing a cauliflower, goat's cheese and ricotta tart. 85 00:05:36,680 --> 00:05:40,935 I'm doing some apricot and vermouth cream on top. 86 00:05:40,960 --> 00:05:44,215 It's going to have some pickled apples and some walnut 87 00:05:44,240 --> 00:05:47,775 praline on it. You're making this up on the spot. Yeah. 88 00:05:47,800 --> 00:05:50,775 Yeah. Now's the time to try it. What type of pastry are you using? 89 00:05:50,800 --> 00:05:52,055 I'm using filo. 90 00:05:52,080 --> 00:05:54,975 I want it to really have that crunch and be more about the filling. 91 00:05:55,000 --> 00:05:57,655 What about your side dish? Is the side dish allowed to be a drink? 92 00:05:57,680 --> 00:06:01,095 The side dish can be whatever you want it to be. OK. 93 00:06:01,120 --> 00:06:04,415 If it's going to be a drink, I'm quite partial to a pink champagne. 94 00:06:08,080 --> 00:06:10,615 Kasae, she's still trying to work all of this out. 95 00:06:10,640 --> 00:06:12,415 The main elements she's got organised, 96 00:06:12,440 --> 00:06:16,175 which I like the sound of. Goat's cheese, ricotta, cauliflower. 97 00:06:16,200 --> 00:06:19,215 I think the most important thing is the acidity of the goat's cheese 98 00:06:19,240 --> 00:06:22,375 and the ricotta comes through. Apricot vermouth cream, 99 00:06:22,400 --> 00:06:25,015 a little bit different. I think the elephant in the room for me 100 00:06:25,040 --> 00:06:27,855 is the apricot. Where does it fit? How does it work? 101 00:06:27,880 --> 00:06:30,775 I've just discovered that Kasae is making a different style 102 00:06:30,800 --> 00:06:31,815 of side dish. 103 00:06:31,840 --> 00:06:34,295 She's making gazpacho of tomato. 104 00:06:34,320 --> 00:06:38,055 She's adding strawberry, apple, chilli and fennel tops. 105 00:06:39,200 --> 00:06:40,975 But does it work with a tart? 106 00:06:41,000 --> 00:06:43,575 Is it going to have a place with the flavours 107 00:06:43,600 --> 00:06:44,815 that she's already got? 108 00:06:47,520 --> 00:06:51,295 31-year-old sous-chef Kyle struggled with his nerves and lack 109 00:06:51,320 --> 00:06:55,655 of experience in the pastry section in his Skills Test, 110 00:06:55,680 --> 00:06:58,815 but bounced back with two standout signature dishes. 111 00:07:00,520 --> 00:07:02,375 It feels amazing to be a quarter finalist. 112 00:07:02,400 --> 00:07:04,055 Wasn't something I was expecting. 113 00:07:04,080 --> 00:07:06,175 I just thought, "Get through the day." 114 00:07:06,200 --> 00:07:08,735 I know what got us here, so when I'm in there, I just need to do that. 115 00:07:08,760 --> 00:07:10,015 I believe in myself. 116 00:07:11,520 --> 00:07:13,775 Kyle, I saw you pick up a load of beetroot at the bench. 117 00:07:13,800 --> 00:07:16,215 Where's it gone? |'ve changed my ingredients. Right. 118 00:07:16,240 --> 00:07:18,135 Tell me what your tart is and what side order 119 00:07:18,160 --> 00:07:20,655 you're going to serve with it. So I'm doing chocolate tart 120 00:07:20,680 --> 00:07:22,735 with raspberries. And then for my little side order, 121 00:07:22,760 --> 00:07:24,415 I'm just going to have a bit of fun with it 122 00:07:24,440 --> 00:07:27,455 and do some chocolate soil, maybe some, like, candied nuts. 123 00:07:27,480 --> 00:07:29,175 I get the feeling you're a little bit nervous. 124 00:07:29,200 --> 00:07:30,775 I am a little bit nervous cos I don't know how 125 00:07:30,800 --> 00:07:33,255 it's going to pan out. But I think at this stage in the competition, 126 00:07:33,280 --> 00:07:34,535 you've got to take risks. 127 00:07:36,960 --> 00:07:41,015 Kyle has given us one great dessert already, and he just needs 128 00:07:41,040 --> 00:07:45,175 to control those nerves and clear his mind. 129 00:07:45,200 --> 00:07:49,895 Ganache has got to be rich and smooth and beautifully set. 130 00:07:49,920 --> 00:07:52,175 We've got raspberries, which he's going to freeze them, 131 00:07:52,200 --> 00:07:54,695 and he's going to put some fresh on the chocolate tart as well. 132 00:07:54,720 --> 00:07:56,295 He's using filo pastry. 133 00:07:56,320 --> 00:07:59,095 I think the most important thing for Kyle is to make sure he gets 134 00:07:59,120 --> 00:08:01,175 the pastry case perfectly lined. 135 00:08:01,200 --> 00:08:02,815 Filo is a very delicate pastry. 136 00:08:02,840 --> 00:08:05,735 The most important thing with filo is you can't just use one sheet. 137 00:08:05,760 --> 00:08:07,295 You need to have layers of them. 138 00:08:07,320 --> 00:08:09,815 It holds the ganache, but it's also a flavour. 139 00:08:09,840 --> 00:08:12,215 You want to taste pastry. You want that lovely filo to crunch 140 00:08:12,240 --> 00:08:13,335 in your mouth. 141 00:08:15,960 --> 00:08:18,655 Chefs, 35 minutes have gone. 142 00:08:18,680 --> 00:08:19,895 You are halfway. 143 00:08:21,880 --> 00:08:26,415 Paris-born private chef Philippe has impressed with his original 144 00:08:26,440 --> 00:08:31,135 and creative dishes, inspired by his West African French heritage. 145 00:08:32,520 --> 00:08:37,575 I think the good feedback is confidence and it pushes you more. 146 00:08:37,600 --> 00:08:42,055 It pushes you to do better and to evolve. 147 00:08:42,080 --> 00:08:45,935 I really want to show more of my cuisine and I want to impress them. 148 00:08:47,560 --> 00:08:50,135 Normally at this time we ask you what you're cooking, but I think 149 00:08:50,160 --> 00:08:52,335 the question is - what have you cooked? 150 00:08:52,360 --> 00:08:54,575 We're halfway and you're almost complete. Yeah. 151 00:08:54,600 --> 00:08:58,735 So it's a salmon tartare quiche with almonds. 152 00:08:58,760 --> 00:09:01,295 And your side dish is what? It's a fresh salad. 153 00:09:01,320 --> 00:09:04,895 I think what we... Our expectations are something a little edgy, 154 00:09:04,920 --> 00:09:06,495 something a little bit different. Sure. 155 00:09:06,520 --> 00:09:08,575 Is there any improvements that you can make? 156 00:09:08,600 --> 00:09:11,015 "What can I do to elevate it?" 157 00:09:11,040 --> 00:09:12,375 Does that make sense? Sure. 158 00:09:12,400 --> 00:09:15,255 Lucky for you, Philippe, you've still got another 35 minutes... Yeah. 159 00:09:15,280 --> 00:09:18,175 ...and you can maybe add something else to your salad there. 160 00:09:20,560 --> 00:09:24,255 I hope he's going to look at the dish that he's plated, 161 00:09:24,280 --> 00:09:28,255 realise there's a bit more work that he can still bring to this. 162 00:09:32,280 --> 00:09:34,695 I'll try to do a tuile. 163 00:09:34,720 --> 00:09:40,855 So it's a mix of olive oil, flour, salt and water. 164 00:09:40,880 --> 00:09:43,895 I'm concerned that Philippe is working just a little bit too fast. 165 00:09:43,920 --> 00:09:46,455 I'm not sure that Philippe's quiche is actually cooked properly. 166 00:09:46,480 --> 00:09:48,975 We've got puff pastry. It takes quite a while 167 00:09:49,000 --> 00:09:50,455 to get puff pastry cooked. 168 00:09:50,480 --> 00:09:54,095 He's had 35 minutes, so he's cooked the pastry blind. 169 00:09:54,120 --> 00:09:56,655 Then he's taken out the beans, he's poured the egg mix in and put 170 00:09:56,680 --> 00:09:59,295 it back into the oven. In 35 minutes, you can't do that. 171 00:10:00,360 --> 00:10:01,975 I've changed my side dishes. 172 00:10:02,000 --> 00:10:05,695 It's a kind of salad revisited, I think, more creative. 173 00:10:05,720 --> 00:10:07,095 We've got courgettes. 174 00:10:07,120 --> 00:10:10,335 We've got apricots, pistachio and some herbs. 175 00:10:14,880 --> 00:10:17,455 With her own private catering company, 176 00:10:17,480 --> 00:10:21,615 32-year-old Verity stood out, showcasing ingredients 177 00:10:21,640 --> 00:10:23,455 from the Scottish Highlands. 178 00:10:23,480 --> 00:10:25,935 I am an inventive chef. 179 00:10:25,960 --> 00:10:29,295 I'm used to getting baskets of vegetables and things in 180 00:10:29,320 --> 00:10:30,735 and having to think on my feet. 181 00:10:30,760 --> 00:10:33,255 I'm looking forward to this test. 182 00:10:33,280 --> 00:10:34,895 Also quite nerve-racking. 183 00:10:37,960 --> 00:10:40,575 Verity, what do you think of the invention test? 184 00:10:40,600 --> 00:10:44,335 I think it's a great one. Tarts, yeah, can be anything. 185 00:10:44,360 --> 00:10:48,295 My brain immediately went to citrus tart. 186 00:10:48,320 --> 00:10:51,815 For me, it's just an absolute classic and my favourite dessert. 187 00:10:51,840 --> 00:10:54,495 I love a citrus tart as well. 188 00:10:54,520 --> 00:10:57,055 So you're making your own pastry? I am. Yep. 189 00:10:57,080 --> 00:11:00,335 So I'm making a pastry that's really heavy in egg yolks, 190 00:11:00,360 --> 00:11:02,175 so it should be super rich. 191 00:11:02,200 --> 00:11:04,015 What are you going to do to elevate this, 192 00:11:04,040 --> 00:11:06,935 to make it the most amazing lemon tart? 193 00:11:06,960 --> 00:11:08,975 So I'm going to do some ginger honeycomb. 194 00:11:09,000 --> 00:11:12,775 I've got a lovely rich, hopefully finished, thyme-infused 195 00:11:12,800 --> 00:11:16,695 creme fraiche ice cream, which is heavy on the yolks. 196 00:11:16,720 --> 00:11:18,935 All about the egg. All about the egg, yeah. 197 00:11:18,960 --> 00:11:21,775 Eggy pastry and an eggy ice cream. 198 00:11:21,800 --> 00:11:23,015 Yeah, yeah. 199 00:11:24,760 --> 00:11:27,535 The lemon curd tart sounds delicious. 200 00:11:27,560 --> 00:11:31,895 Lemon curd has to be rich in butter, sugar, eggs, and, of course, 201 00:11:31,920 --> 00:11:34,015 lots of citrus flavour. Lots of lemon in there. 202 00:11:34,040 --> 00:11:36,815 Lemon juice and grated lemon, too. 203 00:11:36,840 --> 00:11:39,575 Great to see Verity make some pastry from scratch. 204 00:11:39,600 --> 00:11:42,695 I'm curious to see how that comes out. 205 00:11:42,720 --> 00:11:45,975 I love the sound of thyme-infused creme fraiche ice cream, 206 00:11:46,000 --> 00:11:48,975 but she says she"s loading it with a lot of egg yolks, 207 00:11:49,000 --> 00:11:52,775 which concerns me, because for me a creme fraiche ice cream 208 00:11:52,800 --> 00:11:55,615 can be lost if there's too many egqg yolks. 209 00:11:55,640 --> 00:11:58,495 I'm making a ginger honeycomb. 210 00:11:58,520 --> 00:12:01,935 I've never used the syrup from stem ginger before. 211 00:12:01,960 --> 00:12:04,095 Honeycomb is about having the correct recipe, 212 00:12:04,120 --> 00:12:07,135 because when you add the bicarbonated soda, it has to work. 213 00:12:07,160 --> 00:12:09,255 It needs to really bubble up. 214 00:12:09,280 --> 00:12:12,775 Pour it onto a tray and set, so it's nice and light and crunchy. 215 00:12:12,800 --> 00:12:16,335 You mustn't burn it, because if you do it'll become too bitter. 216 00:12:16,360 --> 00:12:20,775 Chefs, you have five minutes left. 217 00:12:20,800 --> 00:12:23,175 Let's start seeing this food getting finished. 218 00:12:33,640 --> 00:12:36,455 So I've done a silly move and I've gone and put the curd 219 00:12:36,480 --> 00:12:39,935 into the tart case whilst the tart case is still in. 220 00:12:39,960 --> 00:12:41,975 Blast chill it now to set it. 221 00:12:42,000 --> 00:12:43,495 One, two, three, go! 222 00:12:56,200 --> 00:12:58,495 A couple of minutes left. Where's your tart? 223 00:12:58,520 --> 00:13:01,175 My tart is currently in the blast chiller. 224 00:13:01,200 --> 00:13:04,095 We've got just under two minutes, so you're going to have to be quick. 225 00:13:30,520 --> 00:13:32,535 Right, that's it, chefs. Time's up. 226 00:13:32,560 --> 00:13:34,295 Step back. Stop what you're doing. 227 00:13:41,160 --> 00:13:45,415 Head chef Kasae has made a filo tart filled with cauliflower, 228 00:13:45,440 --> 00:13:50,015 goat's cheese and ricotta, topped with an apricot and vermouth cream, 229 00:13:50,040 --> 00:13:53,175 herbs and a dusting of toasted cumin, 230 00:13:53,200 --> 00:13:58,655 garnished with a walnut praline and some fresh and marinated apple. 231 00:13:58,680 --> 00:14:01,815 Her side is a strawberry and tomato gazpacho with chilli. 232 00:14:03,560 --> 00:14:05,575 Very, very good. Appetising. 233 00:14:05,600 --> 00:14:07,295 Just want to get stuck into it now. 234 00:14:20,880 --> 00:14:24,775 Your tart case is very crispy because you've used the filo 235 00:14:24,800 --> 00:14:27,335 on there, and it's held very well. 236 00:14:27,360 --> 00:14:30,495 You've got textures of apple and cauliflower, 237 00:14:30,520 --> 00:14:33,335 which bring the sweetness, and then you get some goat's cheese as well. 238 00:14:33,360 --> 00:14:35,575 But you've made so many other things. 239 00:14:35,600 --> 00:14:38,495 I wish I could taste, like, the walnut praline. 240 00:14:38,520 --> 00:14:42,215 You did something with apricot as well, but it's so small 241 00:14:42,240 --> 00:14:45,615 and so fine, it's sort of lost in there. Because they're there 242 00:14:45,640 --> 00:14:49,215 and I'm excited about them, just make them a bit more evident. 243 00:14:49,240 --> 00:14:50,895 You have good ideas. 244 00:14:50,920 --> 00:14:52,615 Your tart tastes delicious. 245 00:14:52,640 --> 00:14:55,735 The cauliflower with the two cheeses, love the fresh apple, 246 00:14:55,760 --> 00:14:57,935 the ricotta. You've got the walnut praline. 247 00:14:57,960 --> 00:14:59,895 A little bit more of that would have been great. 248 00:14:59,920 --> 00:15:02,895 Love the little gazpacho on the side. It really works. 249 00:15:02,920 --> 00:15:05,535 Why not throw in some strawberries? Why not? 250 00:15:05,560 --> 00:15:07,175 It's pushing boundaries. 251 00:15:07,200 --> 00:15:10,135 You've come in and you've invented something a little bit different 252 00:15:10,160 --> 00:15:12,855 with your twist. And that's exactly what we wanted. 253 00:15:12,880 --> 00:15:14,455 Well done. Keep that going. 254 00:15:14,480 --> 00:15:17,015 Show our critics what you're all about. Thank you. 255 00:15:18,800 --> 00:15:20,295 What a whirlwind. 256 00:15:20,320 --> 00:15:22,735 That was a massive roller-coaster. 257 00:15:22,760 --> 00:15:25,135 I was convinced that they weren't going to like it. 258 00:15:25,160 --> 00:15:27,575 So I'm buzzing. I'm buzzing. 259 00:15:27,600 --> 00:15:30,415 THEY WHISPER: Sorry, my hands are very sweaty. Good? 260 00:15:31,920 --> 00:15:34,015 I think that was good. I'm going to get roasted. 261 00:15:34,040 --> 00:15:35,975 Nah, man, you're going to be good. 262 00:15:36,000 --> 00:15:40,455 Sous-chef Kyle has cooked a caramelised filo chocolate tart 263 00:15:40,480 --> 00:15:43,495 with chocolate soil and toasted almonds, 264 00:15:43,520 --> 00:15:45,455 a raspberry compote, 265 00:15:45,480 --> 00:15:49,135 and raspberries dressed in their own juice, with a side 266 00:15:49,160 --> 00:15:52,215 of white chocolate and thyme espuma. 267 00:15:56,480 --> 00:15:59,975 I don't think I've ever had a tart in an earthenware dish before. 268 00:16:00,000 --> 00:16:01,015 It's great. 269 00:16:10,040 --> 00:16:12,135 For a chef that really didn't know what he was doing 270 00:16:12,160 --> 00:16:13,535 for an invention test, 271 00:16:13,560 --> 00:16:16,135 that's very, very impressive. 272 00:16:16,160 --> 00:16:17,415 I can't work you out. 273 00:16:17,440 --> 00:16:19,135 You don't know what you're doing. 274 00:16:19,160 --> 00:16:21,975 You're not sure where you're going, and then you produce 275 00:16:22,000 --> 00:16:25,375 a piece of magic. I love the compote at the bottom of the dish. 276 00:16:25,400 --> 00:16:28,935 The chocolate soil's bitterness just sitting on top there. 277 00:16:28,960 --> 00:16:30,535 Love the filo pastry. 278 00:16:30,560 --> 00:16:34,455 Chocolate ganache is like silk, and bitter and sweet and delicious, 279 00:16:34,480 --> 00:16:37,775 topped with more fresh raspberries and a lovely little raspberry jus 280 00:16:37,800 --> 00:16:41,055 just to finish the dish. It's great fun. I love it. 281 00:16:42,480 --> 00:16:46,055 Flavours of raspberry singing everywhere. That chocolate soil, 282 00:16:46,080 --> 00:16:48,735 yet with more raspberry compote underneath it, 283 00:16:48,760 --> 00:16:51,135 it's got the texture. And then the white chocolate 284 00:16:51,160 --> 00:16:53,055 espuma, or mousse, on top. 285 00:16:53,080 --> 00:16:54,935 I'm impressed with what you've done. 286 00:16:56,400 --> 00:16:57,575 Keep this going. 287 00:16:59,840 --> 00:17:02,055 Judges, I think they loved it. 288 00:17:02,080 --> 00:17:04,775 All round, happy...I think. 289 00:17:08,520 --> 00:17:10,295 WHISPERING: You weren't expecting that. 290 00:17:12,840 --> 00:17:15,695 Private chef Philippe has cooked a salmon quiche 291 00:17:15,720 --> 00:17:18,095 in a puff pastry case, 292 00:17:18,120 --> 00:17:22,135 dressed with a herb mousse, salmon tartare, 293 00:17:22,160 --> 00:17:23,655 grated lemon and shallots. 294 00:17:24,960 --> 00:17:28,135 His side is a salad with courgette and apricots, 295 00:17:28,160 --> 00:17:30,095 served with a tuile. 296 00:17:30,120 --> 00:17:32,895 So it looks like you have been back to the bench and you've rethought 297 00:17:32,920 --> 00:17:35,175 some of the processes and some of your ideas, which is always 298 00:17:35,200 --> 00:17:38,015 good to see. Good. Thank you. 299 00:17:47,600 --> 00:17:49,535 Great presentation. Very, very nice. 300 00:17:49,560 --> 00:17:52,615 But your tart is not cooked. 301 00:17:52,640 --> 00:17:55,695 I know sometimes in France that they do tend to slightly 302 00:17:55,720 --> 00:18:00,095 possibly under cook the tart case, but not to this extent. 303 00:18:00,120 --> 00:18:02,815 What you do have, though, are some really good flavours. 304 00:18:02,840 --> 00:18:04,295 The quiche has got great flavour. 305 00:18:04,320 --> 00:18:06,495 The salmon, the herb mousse on the side. 306 00:18:06,520 --> 00:18:09,015 The seasoning, the colour, the finishing. Great. 307 00:18:09,040 --> 00:18:10,975 I like the way you've dressed this side salad. 308 00:18:11,000 --> 00:18:14,255 I like the fact you've got a bit of apricot in there, too. 309 00:18:14,280 --> 00:18:17,455 Philippe, the texture of the quiche filling itself, 310 00:18:17,480 --> 00:18:20,695 the egg mix with the cream, is beautifully cooked. 311 00:18:20,720 --> 00:18:24,215 I really like the flavours of the herb mousse 312 00:18:24,240 --> 00:18:27,455 that you have sitting on top. The salmon tartare has 313 00:18:27,480 --> 00:18:30,615 got citrus flavours running through it. I'd like more of that tartare. 314 00:18:30,640 --> 00:18:32,295 There's only a hint of it. 315 00:18:32,320 --> 00:18:35,295 You have skills, you have talent. 316 00:18:35,320 --> 00:18:37,575 Just don't rush through it. Thank you. 317 00:18:40,320 --> 00:18:43,375 So I can do better, I think. 318 00:18:43,400 --> 00:18:47,535 I had bad feedback about my puff pastry. 319 00:18:47,560 --> 00:18:49,815 And I think I don't understand properly 320 00:18:49,840 --> 00:18:53,935 the time for the competition. It was my mistake. 321 00:18:53,960 --> 00:18:57,615 I think I have 17 minutes instead of 70, 322 00:18:57,640 --> 00:19:02,935 so I rush everything in 17 minutes and the pastry was not cooked. 323 00:19:02,960 --> 00:19:07,815 Chef patron Verity has made her own shortcrust pastry for a lemon 324 00:19:07,840 --> 00:19:11,895 and lime tart, topped with a pistachio tuile, and served 325 00:19:11,920 --> 00:19:15,015 with a side of creme fraiche and thyme ice cream, 326 00:19:15,040 --> 00:19:17,095 garnished with ginger honeycomb. 327 00:19:24,040 --> 00:19:27,255 It is, it's rough, it's rustic and delicious. 328 00:19:27,280 --> 00:19:29,255 We've got a beautiful lemon curd. 329 00:19:29,280 --> 00:19:31,215 It's sharp, it's tangy. 330 00:19:31,240 --> 00:19:34,615 The pastry is beautiful. Light, crumbly. Delicious. 331 00:19:34,640 --> 00:19:35,735 It's fantastic. 332 00:19:37,120 --> 00:19:41,215 The pastry is just crumbling away. 333 00:19:41,240 --> 00:19:45,695 Your filling, the lemon curd, it's just set. 334 00:19:45,720 --> 00:19:49,095 The ice cream, for me, is too heavy in the eggs. 335 00:19:49,120 --> 00:19:51,975 I'm wanting some freshness of that creme fraiche 336 00:19:52,000 --> 00:19:56,935 to cut through the citrus flavours. The ginger honeycomb on top, 337 00:19:56,960 --> 00:19:58,815 it's very light in the ginger. 338 00:19:58,840 --> 00:20:02,335 So I want to taste more of that ginger through that as well. 339 00:20:02,360 --> 00:20:03,895 But it's a good lemon tart. 340 00:20:09,960 --> 00:20:13,375 Good job. Good job, good job. 341 00:20:13,400 --> 00:20:16,015 Happy? Could have been better. 342 00:20:19,160 --> 00:20:20,615 It's a lot to get done. 343 00:20:20,640 --> 00:20:24,575 Pastry and ice cream in the time limit. 344 00:20:24,600 --> 00:20:27,055 I'm glad that's done, and the feedback, 345 00:20:27,080 --> 00:20:28,535 I'll take that on board. 346 00:20:29,800 --> 00:20:33,815 Quarterfinal - no-one said it was going to be easy. 347 00:20:33,840 --> 00:20:37,615 Chefs, next up, you're cooking for our critics. 348 00:20:37,640 --> 00:20:39,815 Now, you think we're tough judges, 349 00:20:39,840 --> 00:20:42,535 it doesn't get much harder than them. 350 00:20:42,560 --> 00:20:46,055 Grab it with both hands and give it everything you've got. 351 00:20:46,080 --> 00:20:48,455 Go and take a break and we'll see you back in here. 352 00:20:48,480 --> 00:20:49,495 Off you go. 353 00:20:55,480 --> 00:20:57,215 That was good. I enjoyed that. 354 00:20:57,240 --> 00:20:58,735 They were inventive and creative. 355 00:20:58,760 --> 00:21:01,135 I'm looking forward to the critics' round. 356 00:21:01,160 --> 00:21:04,855 They need to really hold it together, our four here. 357 00:21:04,880 --> 00:21:06,935 I'm anxious and excited. 358 00:21:06,960 --> 00:21:08,055 It's going to be good. 359 00:21:11,000 --> 00:21:14,255 If there's a round I'm most looking forward to throughout 360 00:21:14,280 --> 00:21:16,615 this whole journey, this is it. 361 00:21:16,640 --> 00:21:20,935 I think it's a good test, and it's nice to have other critics. 362 00:21:20,960 --> 00:21:23,735 So that's good. 363 00:21:23,760 --> 00:21:26,815 There's some really big names coming in and we've got to make sure 364 00:21:26,840 --> 00:21:28,215 that we have our A-game on. 365 00:21:47,120 --> 00:21:49,135 Chefs, welcome back. 366 00:21:49,160 --> 00:21:52,295 This is all about your food. 367 00:21:52,320 --> 00:21:56,215 You are cooking for three of the leading restaurant critics 368 00:21:56,240 --> 00:21:58,175 in the country. 369 00:21:58,200 --> 00:22:00,095 Grace Dent, 370 00:22:00,120 --> 00:22:01,655 Tom Parker Bowles 371 00:22:01,680 --> 00:22:03,375 and Jimi Famurewa. 372 00:22:03,400 --> 00:22:07,575 Not only are you cooking for the critics today, you are also 373 00:22:07,600 --> 00:22:10,335 fighting for a place in our final 12. 374 00:22:10,360 --> 00:22:14,255 You have 1 hour and 15 minutes, chefs. 375 00:22:14,280 --> 00:22:15,775 Two courses. 376 00:22:15,800 --> 00:22:19,015 At the end of this, one of you will be going home. 377 00:22:19,040 --> 00:22:21,255 We wish you the best of luck. Off you go. 378 00:22:28,320 --> 00:22:31,775 It's a massive day, I have the chance to prove 379 00:22:31,800 --> 00:22:33,495 I am a good cook. 380 00:22:36,240 --> 00:22:39,095 I'm feeling really relieved that the invention test is over. 381 00:22:40,320 --> 00:22:42,855 Knowing that if I get through today 382 00:22:42,880 --> 00:22:45,455 that I'm in the final 12, it really puts 383 00:22:45,480 --> 00:22:48,015 it into massive, massive perspective. 384 00:22:50,720 --> 00:22:52,495 Kasae, what are you cooking? 385 00:22:52,520 --> 00:22:54,575 So today I'm doing an asparagus royale 386 00:22:54,600 --> 00:22:56,455 with some sorrel mixed through it, 387 00:22:56,480 --> 00:22:59,935 some pickled asparagus, and some dentelle crisps around the outside. 388 00:22:59,960 --> 00:23:01,655 What do you call it? A dentelle? Dentelle. 389 00:23:01,680 --> 00:23:03,975 That's what we call it in Australia. I think you guys call it 390 00:23:04,000 --> 00:23:06,255 a lace tuile? That's going to go 391 00:23:06,280 --> 00:23:08,895 with a truffle and almond foam on top. 392 00:23:08,920 --> 00:23:10,775 I've not had a royale for a long time. 393 00:23:10,800 --> 00:23:14,495 It's a set flavoured cream with egg, and rich and absolutely delicious. 394 00:23:14,520 --> 00:23:16,615 How are you cooking the asparagus royale? 395 00:23:16,640 --> 00:23:17,975 I'm going to blend it, 396 00:23:18,000 --> 00:23:20,855 put the eggs in while it's still pretty warm to let the eggs temper. 397 00:23:20,880 --> 00:23:23,535 And then I'll cook it in a bain-Marie in the oven at 100. 398 00:23:25,240 --> 00:23:28,295 Royale cooked in a water bath has to be gentle. 399 00:23:28,320 --> 00:23:31,015 You don't want those eggs to scramble. I like the sound 400 00:23:31,040 --> 00:23:33,415 of her sauce that's going with it. It's like a foam. 401 00:23:33,440 --> 00:23:35,735 She's using an espuma gun or a cream whipper, 402 00:23:35,760 --> 00:23:37,495 so that will have a bit more body 403 00:23:37,520 --> 00:23:40,615 as opposed to foaming sauce by hand. 404 00:23:40,640 --> 00:23:42,535 For the main course I'm doing 405 00:23:42,560 --> 00:23:44,295 char-grilled rainbow trout. 406 00:23:44,320 --> 00:23:46,495 It's something that we grew up eating a lot in Australia. 407 00:23:46,520 --> 00:23:49,375 We have a lot of fresh lakes and stuff like that there. 408 00:23:49,400 --> 00:23:53,335 And then I'll have a cabbage that's stuffed with Jerusalem artichoke 409 00:23:53,360 --> 00:23:57,495 and pumpkin seed risotto, and then that will be smoked at the table. 410 00:23:57,520 --> 00:23:59,775 I like the idea, she's curing the trout and she's going 411 00:23:59,800 --> 00:24:01,815 to be finishing that under the salamander. 412 00:24:01,840 --> 00:24:04,895 Love hispi cabbage. It's very, very delicate. Light in flavour. 413 00:24:04,920 --> 00:24:07,415 That's going to be stuffed with risotto. 414 00:24:07,440 --> 00:24:10,495 Kasae is using Jerusalem artichoke in place of the rice, 415 00:24:10,520 --> 00:24:13,775 and of course with the pumpkin seeds, so it will have texture. 416 00:24:13,800 --> 00:24:17,535 It will be cooked in the style of a risotto, but not with rice. 417 00:24:18,720 --> 00:24:23,695 Kasae, you've impressed with the flavours that you bring 418 00:24:23,720 --> 00:24:25,175 to your food. 419 00:24:25,200 --> 00:24:28,175 Are you bringing more of that to the critics today? 420 00:24:28,200 --> 00:24:32,495 Yeah, I think these two dishes very much are my inspiration 421 00:24:32,520 --> 00:24:34,415 from my travels, from my journeys and stuff. 422 00:24:34,440 --> 00:24:37,615 So like even the royale has a little bit of kombu dashi in it. 423 00:24:37,640 --> 00:24:41,055 They do a lot of smoking in Sweden, so I'm hoping that it's sort of 424 00:24:41,080 --> 00:24:43,495 as much of me as I can combine together on a plate. 425 00:24:43,520 --> 00:24:45,375 You've got a lot to do. I do! 426 00:24:46,640 --> 00:24:48,655 I've only practised this once. 427 00:24:48,680 --> 00:24:50,495 I think I can just get it done on time. 428 00:24:50,520 --> 00:24:53,135 So, yeah, I'm definitely pushing myself today. 429 00:24:57,760 --> 00:25:01,935 Judges have asked who I am as a chef, and I think my food 430 00:25:01,960 --> 00:25:05,175 is so tied down into kind of Scottish produce 431 00:25:05,200 --> 00:25:08,055 and the landscape and the area around there. 432 00:25:08,080 --> 00:25:10,575 I'm bringing a lot of Scotland today. 433 00:25:10,600 --> 00:25:12,295 What are you cooking for the critics? 434 00:25:12,320 --> 00:25:15,095 So my starter is langoustine. 435 00:25:15,120 --> 00:25:16,975 So I'm going to do the tails two ways. 436 00:25:17,000 --> 00:25:19,935 One's poached, the other is a tartare. 437 00:25:19,960 --> 00:25:22,415 And that will be dressed with the brains 438 00:25:22,440 --> 00:25:23,975 from inside the langoustine. 439 00:25:24,000 --> 00:25:28,095 And then that's going with carrots, a puree and ribbons, 440 00:25:28,120 --> 00:25:31,935 a burnt garlic oil, and a butter bisque sauce. 441 00:25:31,960 --> 00:25:33,175 Why langoustines? 442 00:25:33,200 --> 00:25:37,375 It's inspired by a friend that I lost a couple of years ago 443 00:25:37,400 --> 00:25:38,895 who passed away. 444 00:25:38,920 --> 00:25:42,175 He would... Every time the sun shined, he'd take us out in the boat 445 00:25:42,200 --> 00:25:44,575 and we'd go and find a secret beach and barbecue them up. 446 00:25:44,600 --> 00:25:46,895 And we'd always have a kind of slaw and stuff with it, 447 00:25:46,920 --> 00:25:48,375 so that's where the carrots come in. 448 00:25:48,400 --> 00:25:50,295 Very nice. Lovely food memory. 449 00:25:52,400 --> 00:25:54,415 Langoustines tails two different ways. 450 00:25:54,440 --> 00:25:58,415 You want to poach them gently. Too much heat can cause it to curl up, 451 00:25:58,440 --> 00:26:02,175 toughen, also give a sort of floury texture. 452 00:26:02,200 --> 00:26:05,375 The tartare, she's just quickly dropped into the hot boiling water. 453 00:26:05,400 --> 00:26:07,895 She's taking them out, refreshing them, and that'll just loosen 454 00:26:07,920 --> 00:26:09,415 the shell away from the flesh. 455 00:26:11,200 --> 00:26:15,055 She's taking the brains, the equivalent of the brown crab meat 456 00:26:15,080 --> 00:26:17,215 from a crab. That'll make it more fishy, which is, 457 00:26:17,240 --> 00:26:18,335 I think, a great idea. 458 00:26:19,640 --> 00:26:22,735 My main course is loin of venison, 459 00:26:22,760 --> 00:26:26,575 and that's with some king oyster mushrooms, a shit take mushroom 460 00:26:26,600 --> 00:26:29,295 sauce, charred shallots, a garlic puree. 461 00:26:29,320 --> 00:26:30,775 Anyone tried these dishes? 462 00:26:30,800 --> 00:26:33,535 Yeah. My wife gave me some excellent feedback. 463 00:26:33,560 --> 00:26:36,695 Is your wife someone who tells you what she thinks? 464 00:26:36,720 --> 00:26:40,015 Or is she someone that tells you what you want to hear? 465 00:26:40,040 --> 00:26:43,535 My wife absolutely tells me what she thinks, yeah. 466 00:26:43,560 --> 00:26:45,615 To get the colourisation of venison, 467 00:26:45,640 --> 00:26:48,055 you've got to have a medium-heat pan. Venison gently sealed, 468 00:26:48,080 --> 00:26:50,375 add in your butter, your hard herbs, then just baste it. 469 00:26:50,400 --> 00:26:52,335 Let the colour come from the basting. 470 00:26:52,360 --> 00:26:55,415 Don't hit venison with hard heat because it will dry out 471 00:26:55,440 --> 00:26:56,535 very, very quickly. 472 00:26:58,240 --> 00:27:02,255 Garlic puree, for me, is always best when the garlic has been roasted, 473 00:27:02,280 --> 00:27:05,255 and then you squeeze the little garlic out and blend it 474 00:27:05,280 --> 00:27:06,455 with some cream. 475 00:27:12,000 --> 00:27:14,575 Bonjour, Philippe. Bonjour. How are you? 476 00:27:14,600 --> 00:27:17,295 Tres bien. Et vous? Well, not too bad, thank you. 477 00:27:17,320 --> 00:27:19,615 Depends if I get some nice food. 478 00:27:19,640 --> 00:27:20,895 What is your menu? 479 00:27:20,920 --> 00:27:23,175 So, my starter is a scallops tartare. 480 00:27:23,200 --> 00:27:26,295 Banana and avocado guacamole, and plantain crisp. 481 00:27:26,320 --> 00:27:28,695 Banana and avocado guacamole? 482 00:27:28,720 --> 00:27:31,055 Get out of here! No way. 483 00:27:31,080 --> 00:27:33,015 No. Really? Yeah. 484 00:27:33,040 --> 00:27:36,575 Why? I like banana. I like avocado. 485 00:27:36,600 --> 00:27:39,135 That's it. Stupid question, I suppose. 486 00:27:39,160 --> 00:27:41,375 I don't know where this dish is going to take me, 487 00:27:41,400 --> 00:27:43,735 but I have to say, Philippe, it's intriguing. 488 00:27:46,040 --> 00:27:48,855 It's a guacamole, so he's going to be crushing the avocado 489 00:27:48,880 --> 00:27:50,215 and the banana together. 490 00:27:51,600 --> 00:27:54,695 Adding banana into it, which is effectively a sweetener, 491 00:27:54,720 --> 00:27:58,135 and I'm not too sure how a sweetener would work with avocado. 492 00:27:58,160 --> 00:27:59,815 We've got plantain crisps. 493 00:27:59,840 --> 00:28:02,935 I hope there's enough of them that you can dip it into that avocado 494 00:28:02,960 --> 00:28:04,615 and some of that tartare. 495 00:28:06,200 --> 00:28:09,935 I think it's very interesting to find a new combination. 496 00:28:09,960 --> 00:28:13,855 It can be dangerous, but if we don't try, we don't know. 497 00:28:13,880 --> 00:28:15,335 What about your main course? 498 00:28:15,360 --> 00:28:18,855 So the main course, it's a corn-fed chicken chachenga 499 00:28:18,880 --> 00:28:22,855 with soft yam, hollandaise sauce and okra. 500 00:28:22,880 --> 00:28:24,375 Can you explain the dish, please? 501 00:28:24,400 --> 00:28:28,855 So chachenga, it's a kind of spices. 502 00:28:28,880 --> 00:28:33,215 It's groundnuts with ginger powder, cloves powder, chilli powder 503 00:28:33,240 --> 00:28:38,895 and salt. We use it to rub the meat and do barbecue in west of Africa. 504 00:28:38,920 --> 00:28:42,295 And I've got a coffee jus. A coffee jus? Really? Yeah. 505 00:28:42,320 --> 00:28:45,495 I drink coffee, but I wouldn't put it with my chicken. 506 00:28:45,520 --> 00:28:47,735 Good luck. Thank you, chefs. 507 00:28:51,000 --> 00:28:54,575 We've got sous vide chicken breast, and then we've got chachenga, 508 00:28:54,600 --> 00:28:57,335 which is a seasoning that he's putting over the chicken. 509 00:28:57,360 --> 00:28:59,455 Philippe is using chicken bones to make a stock, 510 00:28:59,480 --> 00:29:02,375 and then he's adding five shots of espresso into there 511 00:29:02,400 --> 00:29:05,855 and reducing it down to make his coffee jus. 512 00:29:05,880 --> 00:29:08,575 As long as he doesn't put too much of that on there, 513 00:29:08,600 --> 00:29:10,535 it might be all right. 514 00:29:10,560 --> 00:29:13,895 I've just seen him cut some thick rounds of yam. 515 00:29:13,920 --> 00:29:17,135 He's going to cook that off, and then he's going to spoon some 516 00:29:17,160 --> 00:29:19,375 hollandaise over the top of the yam. 517 00:29:19,400 --> 00:29:21,735 I'm really excited about Philippe's food. 518 00:29:24,040 --> 00:29:27,535 This course is a combination of African flavour 519 00:29:27,560 --> 00:29:29,615 and French technique. 520 00:29:29,640 --> 00:29:31,775 To get good feedback for these dishes, 521 00:29:31,800 --> 00:29:34,255 it will be very personal. 522 00:29:35,400 --> 00:29:37,895 It's my culture, it's my journey as a chef. 523 00:29:43,640 --> 00:29:45,615 I think everybody's in danger. 524 00:29:45,640 --> 00:29:49,295 I feel I've got a strong position, given the feedback that I've had. 525 00:29:49,320 --> 00:29:52,535 So I'm just going to do what I do. 526 00:29:52,560 --> 00:29:53,695 I'm here to take risks. 527 00:29:56,960 --> 00:29:59,415 Cracking dish in your last round. 528 00:29:59,440 --> 00:30:01,175 Can you do it again? 529 00:30:01,200 --> 00:30:02,575 Yeah, I can. 530 00:30:02,600 --> 00:30:05,215 What are you making, Kyle? So I'm doing raw scallop 531 00:30:05,240 --> 00:30:08,535 brushed with some yuzu kosho. Yuzu and what? 532 00:30:08,560 --> 00:30:13,935 Yuzu kosho is a fermented green chilli and yuzu lemon paste. 533 00:30:13,960 --> 00:30:15,375 Some dill oil. 534 00:30:15,400 --> 00:30:17,895 I'm going to pickle some celery, 535 00:30:17,920 --> 00:30:20,855 some white strawberries, some apple. 536 00:30:20,880 --> 00:30:24,495 And then to finish the dish, I'm just going to pour over some 537 00:30:24,520 --> 00:30:26,455 apple verjus, just to clear the palate. 538 00:30:28,920 --> 00:30:32,375 Doing the scallop raw is quite a unique way of eating it. 539 00:30:32,400 --> 00:30:35,935 A bit of Japanese roots in there. It's flavours that I like to eat 540 00:30:35,960 --> 00:30:37,895 and that I like to play with. 541 00:30:37,920 --> 00:30:40,095 I'm not sure if it's going to be incredibly hot 542 00:30:40,120 --> 00:30:44,215 or whether it's going to be sort of fruity or acidic with the yuzu. 543 00:30:44,240 --> 00:30:47,055 Scallops can hold big flavours, but you do want to be able 544 00:30:47,080 --> 00:30:49,295 to taste the scallop. So...curious. 545 00:30:50,880 --> 00:30:54,655 We have pickled apple, celery and white strawberries. 546 00:30:54,680 --> 00:30:57,255 White strawberries are sharp, 547 00:30:57,280 --> 00:31:00,495 they're not sweet, and should work well. 548 00:31:02,320 --> 00:31:06,295 My main course is a sous vide - then roasted - Iberico presa, 549 00:31:06,320 --> 00:31:07,975 peppered pineapple. 550 00:31:08,000 --> 00:31:10,375 I'm going to do a roast apple puree. 551 00:31:10,400 --> 00:31:13,935 I've got a celeriac puree and glazed maitake. 552 00:31:15,800 --> 00:31:17,975 Iberico presa, it's a cut, isn't it? Yeah. 553 00:31:18,000 --> 00:31:20,015 It's from the shoulder of black pig. 554 00:31:20,040 --> 00:31:22,695 I hope you deliver it all because it sounds fantastic. 555 00:31:24,880 --> 00:31:27,815 Iberico presa is the Wagyu of pork. 556 00:31:27,840 --> 00:31:30,895 It's absolutely delicious. It has got a fabulous marbling. 557 00:31:30,920 --> 00:31:34,575 So it's a delicacy and it needs to be treated with delicate hands. 558 00:31:34,600 --> 00:31:37,775 He's going to water bath it, and then sear it in a hot pan, 559 00:31:37,800 --> 00:31:39,575 and rest it before he cuts into it. 560 00:31:39,600 --> 00:31:40,935 We've got the maitake mushrooms, 561 00:31:40,960 --> 00:31:43,135 similar to the hen-of-the-woods, the little mushroom. 562 00:31:43,160 --> 00:31:45,855 He's cooking those whole, he's going to grill them so you're going to get 563 00:31:45,880 --> 00:31:48,495 a lovely charring on those. And a pork jus gras, 564 00:31:48,520 --> 00:31:50,295 which is a split meat sauce. 565 00:31:51,840 --> 00:31:56,135 That pork has to be cooked to perfection and melt-in-the-mouth. 566 00:31:56,160 --> 00:31:59,375 I'm not frightened to cook for the critics. 567 00:31:59,400 --> 00:32:02,335 It's a customer that gives you true, honest feedback 568 00:32:02,360 --> 00:32:04,855 on where your food is. 569 00:32:04,880 --> 00:32:06,335 I'm excited to cook for them. 570 00:32:12,680 --> 00:32:15,455 What pleases me is someone that can deliver 571 00:32:15,480 --> 00:32:17,015 what they've actually promised. 572 00:32:17,040 --> 00:32:23,015 Anyone can put a highfalutin list of ingredients on a menu, 573 00:32:23,040 --> 00:32:26,055 but it has to sing as an actual dish. 574 00:32:26,080 --> 00:32:27,775 And that is harder than you think. 575 00:32:30,360 --> 00:32:33,895 Give me a rather more simple dish that tastes astounding 576 00:32:33,920 --> 00:32:35,615 than something with 42 ingredients, 577 00:32:35,640 --> 00:32:38,375 the flavour of the week, that will just disappear from the memory 578 00:32:38,400 --> 00:32:39,775 like a puff of smoke. 579 00:32:41,320 --> 00:32:45,415 So today what I'm looking for is the sort of thing that's 580 00:32:45,440 --> 00:32:48,335 going to make us all stop in our tracks, 581 00:32:48,360 --> 00:32:51,855 stop being kind of cynical and miserable, 582 00:32:51,880 --> 00:32:54,335 and smile and want to follow the chef who's 583 00:32:54,360 --> 00:32:56,095 cooked it wherever they go. 584 00:32:57,960 --> 00:32:59,335 Cheers. Cheers. 585 00:33:02,240 --> 00:33:04,935 Kasae, you've got seven minutes before your first course is due 586 00:33:04,960 --> 00:33:06,055 to be served. 587 00:33:06,080 --> 00:33:08,295 Is everything ready? Yes, Chef. 588 00:33:10,880 --> 00:33:14,775 Kasae's starter is asparagus and sorrel royale, 589 00:33:14,800 --> 00:33:18,535 with pickled asparagus, almond and truffle cream, 590 00:33:18,560 --> 00:33:20,295 and toasted almonds. 591 00:33:20,320 --> 00:33:24,015 It sounds fresh, it sounds bright. 592 00:33:24,040 --> 00:33:26,135 Kasae. Yes? You need to start dressing. 593 00:33:26,160 --> 00:33:27,495 Yes, Chef. 594 00:33:27,520 --> 00:33:29,535 I have one worry about this truffle cream. 595 00:33:29,560 --> 00:33:34,055 My heart sinks. If all this beautiful, delicate spring-like 596 00:33:34,080 --> 00:33:36,095 beauty is all put together, 597 00:33:36,120 --> 00:33:39,335 and then that great, galumphing truffle oil comes along and sort of 598 00:33:39,360 --> 00:33:41,775 plods all over it, that's what I'm worried about. 599 00:33:43,240 --> 00:33:45,015 Right, your time is up now. Let's go. 600 00:33:47,640 --> 00:33:50,175 The foam wasn't quite as firm as she wanted it to, but she's got 601 00:33:50,200 --> 00:33:52,495 the flavours on the plate. That's the most important thing. 602 00:33:53,760 --> 00:33:54,815 Hi. 603 00:33:59,560 --> 00:34:01,735 So today for your starter, you have an asparagus 604 00:34:01,760 --> 00:34:04,895 and sorrel royale, some pickled asparagus, 605 00:34:04,920 --> 00:34:06,575 almond and truffle foam, 606 00:34:06,600 --> 00:34:08,855 and then a little tuile for some texture on top. 607 00:34:08,880 --> 00:34:10,895 Enjoy. Fantastic. Thank you. Thank you. 608 00:34:13,080 --> 00:34:14,295 It looks really gorgeous. 609 00:34:14,320 --> 00:34:17,215 I'm really impressed. And it smells fantastic. 610 00:34:26,280 --> 00:34:30,975 Beautiful, delicate, perfectly set mousse 611 00:34:31,000 --> 00:34:34,695 with a delightfully tasty 612 00:34:34,720 --> 00:34:36,535 cream over the top. 613 00:34:36,560 --> 00:34:39,895 There's real biting pickle on that asparagus. 614 00:34:39,920 --> 00:34:44,335 The tuile and the almonds gave that bit of crunch and contrast. 615 00:34:44,360 --> 00:34:47,095 The truffle is the tiniest nudge. 616 00:34:47,120 --> 00:34:49,975 That's one of the nicest things I've eaten for a long time. 617 00:34:53,440 --> 00:34:56,255 The royale's smooth, it's creamy. Tastes of asparagus. 618 00:34:56,280 --> 00:34:57,615 It is delicious. 619 00:34:57,640 --> 00:34:59,295 This is a lovely way to start the menu. 620 00:34:59,320 --> 00:35:00,815 It is light and delicate. 621 00:35:02,920 --> 00:35:05,495 Kasae, listen, you've got 15 minutes before your next course. 622 00:35:05,520 --> 00:35:07,455 Are you going to be all right? Uh, yep, 623 00:35:07,480 --> 00:35:09,695 if I move my butt. Move your butt? Yep. OK. 624 00:35:11,720 --> 00:35:15,135 I quite like the sound of Kasae's main, grilled trout. 625 00:35:15,160 --> 00:35:16,575 It's a lovely fish. 626 00:35:16,600 --> 00:35:19,135 Just got to judge it perfectly. Get it on the button. 627 00:35:20,400 --> 00:35:22,255 I love Jerusalem artichoke. 628 00:35:22,280 --> 00:35:24,415 I don't know why this needs pumpkin seeds. 629 00:35:24,440 --> 00:35:27,495 Pumpkin seeds are always a little bit Kumbaya to me. 630 00:35:27,520 --> 00:35:29,655 I eat pumpkin seeds on my day off. 631 00:35:32,440 --> 00:35:34,135 What are you smoking that with? 632 00:35:34,160 --> 00:35:36,415 I'm smoking that with some almond wood chips. 633 00:35:38,320 --> 00:35:40,575 Thank you so much. OK. Off you go. 634 00:35:43,920 --> 00:35:45,095 Definitely smoking. 635 00:35:46,280 --> 00:35:47,295 I'm smoking. 636 00:35:54,920 --> 00:35:55,935 Ooh. 637 00:35:58,520 --> 00:36:00,335 KASAE LAUGHS 638 00:36:00,360 --> 00:36:04,415 For today, for your main course, I have cooked rainbow trout. 639 00:36:04,440 --> 00:36:07,255 Next to it, you've got a hispi cabbage with some 640 00:36:07,280 --> 00:36:09,975 Jerusalem artichoke risotto, a little bit of chicken stock, 641 00:36:10,000 --> 00:36:11,535 and some pumpkin seeds. 642 00:36:11,560 --> 00:36:15,455 And then in the jar, you have a sake and cream sauce 643 00:36:15,480 --> 00:36:17,735 with three different types of fish roe. 644 00:36:17,760 --> 00:36:19,735 Thank you. Fantastic. Thanks, Kasae. 645 00:36:21,640 --> 00:36:24,295 I love the theatre of this. 646 00:36:28,080 --> 00:36:30,015 That was an adrenaline rush. 647 00:36:30,040 --> 00:36:33,135 I think that was one of the most stressful and toughest 648 00:36:33,160 --> 00:36:34,535 things that I've ever done. 649 00:36:40,040 --> 00:36:44,855 The smokiness wasn't just in the theatre of the cloche, 650 00:36:44,880 --> 00:36:46,695 it was in the fish. 651 00:36:46,720 --> 00:36:50,095 And it worked really nicely for me. That char had sort of 652 00:36:50,120 --> 00:36:51,655 done its magic. 653 00:36:51,680 --> 00:36:56,095 So we begin with this beautifully cooked trout. 654 00:36:56,120 --> 00:37:01,975 The sauce, which is creamy and chivey, 655 00:37:02,000 --> 00:37:05,095 and it's so delicious and playful. 656 00:37:05,120 --> 00:37:08,935 And then you get to the stuffed cabbage, which I also absolutely 657 00:37:08,960 --> 00:37:12,015 love, but pumpkin seeds, you really shouldn't eat three 658 00:37:12,040 --> 00:37:14,415 or four tablespoons of them at the same time. 659 00:37:14,440 --> 00:37:16,295 I can't stop eating it. Yeah. 660 00:37:16,320 --> 00:37:19,375 I've never seen anything like this before in my life. 661 00:37:19,400 --> 00:37:22,135 But there's no doubt she gets the flavour right. Yeah. 662 00:37:26,040 --> 00:37:29,215 The rainbow trout, I do like the crispy skin. 663 00:37:29,240 --> 00:37:31,295 The hispi, I like that filling. 664 00:37:31,320 --> 00:37:34,295 Slightly too much pumpkin seeds for me 665 00:37:34,320 --> 00:37:36,335 because there's a lot of crunch in there. 666 00:37:38,280 --> 00:37:40,215 What else have you got left to do for your starter? 667 00:37:40,240 --> 00:37:43,135 Just got to season my langoustine tartare. 668 00:37:43,160 --> 00:37:44,655 So you're pretty much OK to go? Mm. 669 00:37:46,720 --> 00:37:49,935 Verity's starter is poached langoustine tails, langoustine 670 00:37:49,960 --> 00:37:51,895 tartare with brain dressing, 671 00:37:51,920 --> 00:37:55,175 bisque butter, carrot puree, carrot ribbons 672 00:37:55,200 --> 00:37:57,935 and burnt garlic oil. 673 00:37:57,960 --> 00:37:59,615 I mean, you got me at langoustine. 674 00:37:59,640 --> 00:38:01,735 They have to be just undercooked. 675 00:38:01,760 --> 00:38:04,175 A little bit sort of bouncy. 676 00:38:04,200 --> 00:38:07,895 Put brain dressing on a menu in MasterChef: The Professionals 677 00:38:07,920 --> 00:38:10,775 just really tells us the sort of personality 678 00:38:10,800 --> 00:38:14,015 behind it, and I kind of love that she's really going for that. 679 00:38:16,240 --> 00:38:19,175 What's that? So this is the burnt garlic oil. 680 00:38:21,320 --> 00:38:24,535 So, Verity, when you're ready. Yep. The critics are waiting. 681 00:38:30,240 --> 00:38:32,655 Here you have a taste of my home. 682 00:38:32,680 --> 00:38:34,055 So it's langoustine. 683 00:38:34,080 --> 00:38:37,735 A langoustine butter bisque, a langoustine tail tartare, 684 00:38:37,760 --> 00:38:40,895 some carrot puree, carrot ribbons, 685 00:38:40,920 --> 00:38:42,335 wild garlic flowers, 686 00:38:42,360 --> 00:38:44,335 and a burnt garlic oil. 687 00:38:44,360 --> 00:38:46,495 Please enjoy. Thank you so much. Thank you. 688 00:38:53,680 --> 00:38:55,615 The tartare is a little bit under seasoned, 689 00:38:55,640 --> 00:38:58,575 I'm not tasting the brain at all, sadly, which is something I love. 690 00:38:58,600 --> 00:39:01,735 It's not there and I miss it. 691 00:39:01,760 --> 00:39:07,175 We've got overcooked langoustine, not particularly delicious tartare. 692 00:39:07,200 --> 00:39:09,375 Not a great deal to love about this. 693 00:39:09,400 --> 00:39:11,015 I've got to say, though, the carrot puree, 694 00:39:11,040 --> 00:39:14,615 it's really lovely. I kind of like that it's quite unusual. 695 00:39:14,640 --> 00:39:17,495 And matching that sweetness with the sweetness of the shellfish 696 00:39:17,520 --> 00:39:19,415 is a really, really good idea. 697 00:39:19,440 --> 00:39:20,695 It adds something to it. 698 00:39:26,040 --> 00:39:28,495 The carrot puree is lovely and smooth. The poached 699 00:39:28,520 --> 00:39:31,215 langoustine tail, for me, just needs a little bit of seasoning. 700 00:39:31,240 --> 00:39:32,775 It tastes watery. 701 00:39:32,800 --> 00:39:36,855 Verity's bisque butter sauce is very light, and there's not a lot 702 00:39:36,880 --> 00:39:39,975 of it because she has just taken the foam off the top. 703 00:39:40,000 --> 00:39:42,975 I'm disappointed because this dish could be so much better. 704 00:39:49,920 --> 00:39:52,655 Good to see you've got a spring back in your step. 705 00:39:52,680 --> 00:39:56,095 Yeah. You've worked so hard to be here. Make it count. 706 00:39:58,440 --> 00:40:02,855 Verity's main is venison loin, king oyster mushrooms, 707 00:40:02,880 --> 00:40:07,735 garlic puree, charred shallots, and a mushroom sauce. 708 00:40:07,760 --> 00:40:11,455 Venison loin, we know that it's got to be blushing pink 709 00:40:11,480 --> 00:40:14,055 and, you know, not seeping onto the plate. 710 00:40:14,080 --> 00:40:15,415 King oyster mushrooms, 711 00:40:15,440 --> 00:40:18,015 I'm hoping that they've got some nice colour on them, that will add 712 00:40:18,040 --> 00:40:19,615 an earthiness and depth. 713 00:40:19,640 --> 00:40:22,415 A very difficult thing to get right with finesse. 714 00:40:25,800 --> 00:40:28,175 Couple of minutes left. 715 00:40:28,200 --> 00:40:29,295 The venison looks good. 716 00:40:34,320 --> 00:40:35,935 You ready to go? Yep. 717 00:40:43,360 --> 00:40:46,975 So here you have loin of venison, 718 00:40:47,000 --> 00:40:51,695 with king oyster mushrooms, a cep tuile, 719 00:40:51,720 --> 00:40:54,575 some foraged ingredients from my village, 720 00:40:54,600 --> 00:40:58,695 so some rosemary flowers and some spruce tip, 721 00:40:58,720 --> 00:41:01,095 and that's with a garlic puree, 722 00:41:01,120 --> 00:41:05,415 and a veal and venison shiitake jus. 723 00:41:05,440 --> 00:41:07,815 OK. Please enjoy. Thank you. Thanks, Verity. 724 00:41:10,760 --> 00:41:16,655 So we have a very, very pared back roast dinner of sorts. 725 00:41:16,680 --> 00:41:19,335 I think the meat has got a lovely colour to it. 726 00:41:25,400 --> 00:41:29,295 She's cooked the venison in a professional manner. 727 00:41:30,720 --> 00:41:35,255 But then after that, we have mushrooms which are kind of raw. 728 00:41:35,280 --> 00:41:36,935 The shallots are quite nice. 729 00:41:36,960 --> 00:41:40,455 The jus is OK, although it feels a little thin to me. 730 00:41:40,480 --> 00:41:42,775 To put garlic puree of that strength, 731 00:41:42,800 --> 00:41:45,415 I do feel that I could take on the army of the undead 732 00:41:45,440 --> 00:41:47,655 with no problem whatsoever now. 733 00:41:47,680 --> 00:41:53,215 It's just meat and over-strong garlic and mushrooms. 734 00:41:57,600 --> 00:42:00,295 The venison is lovely and pink. 735 00:42:00,320 --> 00:42:02,615 The shallot is charred, 736 00:42:02,640 --> 00:42:05,655 and I do like the little crisp on there. 737 00:42:05,680 --> 00:42:07,935 The sauce, a bit bland. Doesn't really have much flavour 738 00:42:07,960 --> 00:42:12,255 to it at all. There's no earthy venison flavour in that sauce. 739 00:42:14,080 --> 00:42:17,015 That was... Yeah, so much more challenging 740 00:42:17,040 --> 00:42:18,975 than I was expecting it to be. 741 00:42:19,000 --> 00:42:23,135 I didn't quite hit where I wanted to with those dishes. 742 00:42:26,200 --> 00:42:28,655 Philippe, it's looking very, very modern, 743 00:42:28,680 --> 00:42:31,295 your tartare dish here. Are you happy? 744 00:42:31,320 --> 00:42:32,415 I'm happy. 745 00:42:33,680 --> 00:42:36,255 Philippe's starter is scallop tartare, 746 00:42:36,280 --> 00:42:39,335 avocado and banana guacamole, 747 00:42:39,360 --> 00:42:43,655 plantain crisps, and an orange, lime and chilli dressing. 748 00:42:43,680 --> 00:42:49,375 Good luck taking a plantain from its natural form to a crisp 749 00:42:49,400 --> 00:42:52,655 with so much pressure on you. 750 00:42:52,680 --> 00:42:54,295 If this is a ripe banana 751 00:42:54,320 --> 00:42:57,215 from the supermarket just mashed in, because, "Hey, the critics 752 00:42:57,240 --> 00:42:59,935 "are going to say this is wacky," well, you know, count me out. 753 00:42:59,960 --> 00:43:01,375 Taste good, Chef? 754 00:43:01,400 --> 00:43:02,775 That's it. Your time is up. 755 00:43:02,800 --> 00:43:05,895 Go and serve your dishes to the critics. Sure. 756 00:43:05,920 --> 00:43:07,015 Thank you. 757 00:43:10,360 --> 00:43:13,695 Looks great. I'd say that's the best-looking dish we've seen so far. 758 00:43:19,640 --> 00:43:22,295 So I make a scallops tartare, 759 00:43:22,320 --> 00:43:25,375 with banana and avocado guacamole, 760 00:43:25,400 --> 00:43:28,055 plantain crisp, orange gel, 761 00:43:28,080 --> 00:43:30,295 and an orange and lime dressing. 762 00:43:30,320 --> 00:43:32,735 Thank you. Thank you, Philippe. You're welcome. 763 00:43:36,080 --> 00:43:39,335 I love this competition, when people bring in dishes 764 00:43:39,360 --> 00:43:41,175 which is just artwork. 765 00:43:41,200 --> 00:43:45,015 The fact that he's not just given us two or three lonely crisps 766 00:43:45,040 --> 00:43:47,535 of plantain, it just looks fun. 767 00:43:47,560 --> 00:43:48,975 I'm desperate to tuck in. 768 00:43:57,480 --> 00:44:01,215 I love this because it sums up why 769 00:44:01,240 --> 00:44:04,175 I bother to get out of bed in the morning. 770 00:44:04,200 --> 00:44:08,455 I love the plantain chips. 771 00:44:08,480 --> 00:44:12,655 I'm scooping them through the scallop, through the guacamole. 772 00:44:12,680 --> 00:44:14,455 He's a clever chef. Wow. 773 00:44:14,480 --> 00:44:17,135 Philippe has no problems in giving us big flavour. 774 00:44:17,160 --> 00:44:19,855 The citrus and chilli dressing, 775 00:44:19,880 --> 00:44:22,295 it's got a lot of citrus, it's got a lot of chilli. 776 00:44:22,320 --> 00:44:24,495 I don't know why the banana's in there. It doesn't kill it. 777 00:44:24,520 --> 00:44:25,735 This dish is too good. 778 00:44:25,760 --> 00:44:30,015 The scallop tartare really works. 779 00:44:30,040 --> 00:44:33,055 That citrus gel is incredible. 780 00:44:33,080 --> 00:44:37,175 It's like all caps, exclamation mark cooking, isn't it? 781 00:44:37,200 --> 00:44:40,055 It's kind of just like, "What a cook!" 782 00:44:49,000 --> 00:44:50,335 Wow. 783 00:44:50,360 --> 00:44:53,175 Who would have ever thought that avocado and banana 784 00:44:53,200 --> 00:44:54,375 would go together? 785 00:44:54,400 --> 00:44:56,775 But in the hands of Philippe, they do. 786 00:44:56,800 --> 00:44:59,695 Marcus, I honestly don't want to stop eating that. 787 00:44:59,720 --> 00:45:02,015 Hats off to Philippe. I think this is a triumph. 788 00:45:04,920 --> 00:45:07,175 Right, Philippe. 15 minutes now. 789 00:45:07,200 --> 00:45:09,935 Are you going to be OK? Yes, Chef. 790 00:45:09,960 --> 00:45:14,775 Philippe's main course is chicken dusted with chachenga, yam and okra, 791 00:45:14,800 --> 00:45:16,855 hollandaise and a coffee jus. 792 00:45:16,880 --> 00:45:21,215 Chachenga, a West African spice rub 793 00:45:21,240 --> 00:45:24,135 that's kind of given the sweetness of nuts. 794 00:45:24,160 --> 00:45:27,375 You want it to have that barrelling heat. The yam, 795 00:45:27,400 --> 00:45:29,975 you don't want it to be overcooked or too fibrous. 796 00:45:30,000 --> 00:45:34,135 Coffee jus. Now, people have flirted with adding coffee. 797 00:45:34,160 --> 00:45:38,215 They don't generally make a gravy and just put it on the side 798 00:45:38,240 --> 00:45:40,895 of the dish. And for that reason, I'm excited. 799 00:45:40,920 --> 00:45:43,895 What's next? The okra? Okra. Raw okra. 800 00:45:43,920 --> 00:45:45,575 Yeah. I've not had this before. 801 00:45:45,600 --> 00:45:48,255 Can you hurry up? Because I want to try this! Yeah. 802 00:45:51,400 --> 00:45:53,215 I think he's very different to what I've seen 803 00:45:53,240 --> 00:45:54,695 in this kitchen before. 804 00:45:56,720 --> 00:46:00,495 The dish is corn-fed chicken with chachenga, 805 00:46:00,520 --> 00:46:02,735 so it's a mix of spice 806 00:46:02,760 --> 00:46:05,215 we use to rub on the meat. 807 00:46:05,240 --> 00:46:11,055 With stuffed yam, with hollandaise sauce, coffee jus, okra. 808 00:46:11,080 --> 00:46:12,855 Bon appetit. Merci beaucoup. 809 00:46:12,880 --> 00:46:14,655 Thank you so much, Philippe. 810 00:46:17,360 --> 00:46:21,215 It's quite hard to maintain a kind of professional poker face 811 00:46:21,240 --> 00:46:23,615 when you're presented with a plate of food like this. 812 00:46:23,640 --> 00:46:25,815 It's just an absolute riot. 813 00:46:28,640 --> 00:46:31,495 I've done the best I can, 814 00:46:31,520 --> 00:46:35,215 so I don't know if it's enough or not. 815 00:46:35,240 --> 00:46:38,095 Let's see the critics and the judges. 816 00:46:43,000 --> 00:46:44,375 Wow. 817 00:46:48,440 --> 00:46:53,015 I mean, the hollandaise is about as rich and yolky 818 00:46:53,040 --> 00:46:55,255 an hollandaise-y as you can get. 819 00:46:55,280 --> 00:46:58,135 The okra is one of the nicest pieces of okra I've ever tasted. 820 00:46:58,160 --> 00:46:59,815 It's clean and crisp. 821 00:46:59,840 --> 00:47:02,455 The yam is just comfort. 822 00:47:02,480 --> 00:47:04,815 This is a joyous plate of food. 823 00:47:04,840 --> 00:47:06,535 It's incredible. 824 00:47:06,560 --> 00:47:08,615 The chachenga is hot, but not too hot. 825 00:47:08,640 --> 00:47:11,455 There's sweetness and lovely kind of like spiced fragrance 826 00:47:11,480 --> 00:47:13,015 coming through it. 827 00:47:13,040 --> 00:47:15,695 And also the chicken, it's amazing chicken. 828 00:47:15,720 --> 00:47:21,055 There's blistered, crisp skin. And he's kept it nice and tender. 829 00:47:21,080 --> 00:47:23,735 I love the clove and the nuttiness. 830 00:47:23,760 --> 00:47:26,655 And then there's this kind of thick gravy, 831 00:47:26,680 --> 00:47:29,135 which is unmistakably coffee. 832 00:47:29,160 --> 00:47:32,815 I love it when dishes make you question why we haven't 833 00:47:32,840 --> 00:47:34,935 been doing that before anyway. 834 00:47:34,960 --> 00:47:38,135 I genuinely think this might be one of the best things I've ever eaten 835 00:47:38,160 --> 00:47:39,775 in my history of doing this show. 836 00:47:45,520 --> 00:47:49,455 What a massive flavour sensation. 837 00:47:49,480 --> 00:47:51,895 The coffee sauce is molasses-like. 838 00:47:51,920 --> 00:47:53,495 It's almost liquorice. 839 00:47:53,520 --> 00:47:56,855 Chachenga spice - I want the recipe. 840 00:47:56,880 --> 00:47:58,575 It's fantastic. 841 00:47:58,600 --> 00:48:02,855 He challenges you to think the way that he thinks. 842 00:48:02,880 --> 00:48:04,935 And I like that challenge. I accept it. 843 00:48:07,560 --> 00:48:09,255 Kyle, how are we doing? 844 00:48:09,280 --> 00:48:11,055 Got a few little things to do. 845 00:48:11,080 --> 00:48:13,295 Just trying to push, so I can get it on time. Come on. 846 00:48:13,320 --> 00:48:15,135 You've got this. 847 00:48:15,160 --> 00:48:19,375 So, Kyle's starter is raw scallop brushed with yuzu kosho, 848 00:48:19,400 --> 00:48:22,775 pickled apple, celery and white strawberry, 849 00:48:22,800 --> 00:48:25,295 with clarified raw apple juice 850 00:48:25,320 --> 00:48:26,855 and dill oil. 851 00:48:26,880 --> 00:48:28,535 It sounds very technical. 852 00:48:28,560 --> 00:48:33,455 It sounds high level, Japanese-influenced. 853 00:48:33,480 --> 00:48:36,415 I'm expecting real elegance. 854 00:48:36,440 --> 00:48:39,455 I want to see pickled apple, and I want to see what he's done 855 00:48:39,480 --> 00:48:40,815 with the white strawberries. 856 00:48:40,840 --> 00:48:45,695 The raw scallop has to be absolutely beautifully presented. 857 00:48:45,720 --> 00:48:48,695 Kyle, you're almost... In fact, you are out of time for your starter, 858 00:48:48,720 --> 00:48:50,655 so let's get a move on. Right, going now. 859 00:48:59,160 --> 00:49:03,935 Kyle's starter is raw scallops brushed with yuzu kosho, 860 00:49:03,960 --> 00:49:07,535 with pickled apple, white strawberry and celery, 861 00:49:07,560 --> 00:49:10,935 served with an apple verjus, split with dill oil. 862 00:49:12,040 --> 00:49:15,215 The smell of it is really, really enticing. 863 00:49:21,880 --> 00:49:24,455 The raw scallops in the yuzu kosho, 864 00:49:24,480 --> 00:49:26,415 they're quite meaty. 865 00:49:26,440 --> 00:49:29,575 I think the heat in the yuzu kosho really works, actually. 866 00:49:29,600 --> 00:49:31,855 You really appreciate it, particularly 867 00:49:31,880 --> 00:49:34,615 against that delicate shellfish. 868 00:49:34,640 --> 00:49:36,855 You get every flavour profile there is. 869 00:49:36,880 --> 00:49:41,575 You don't just get the sweet, the salty, the hot and the sour. 870 00:49:41,600 --> 00:49:43,415 You get a bit of umami. 871 00:49:43,440 --> 00:49:45,695 When you think it's going too vinegary, it suddenly 872 00:49:45,720 --> 00:49:47,015 gets sweet again. 873 00:49:47,040 --> 00:49:49,175 This is a man who understands flavour. 874 00:49:54,480 --> 00:49:56,095 That's got a kick. 875 00:49:56,120 --> 00:49:58,495 That looks delicate and light, but my goodness. 876 00:50:01,040 --> 00:50:03,775 Well, you've got 15 minutes for the next course. 877 00:50:03,800 --> 00:50:06,015 Are you going to be OK for that? 878 00:50:06,040 --> 00:50:08,815 I'm pretty much done. I'm just letting that rest now, so... 879 00:50:10,760 --> 00:50:15,935 Kyle's main is Iberico presa, with maitake mushrooms, 880 00:50:15,960 --> 00:50:18,375 celeriac and miso puree, 881 00:50:18,400 --> 00:50:21,655 a roast apple puree, peppered pineapple, 882 00:50:21,680 --> 00:50:24,535 and a pork jus gras. 883 00:50:24,560 --> 00:50:29,015 Basically, he's made pork with apple sauce with a pineapple ring. 884 00:50:29,040 --> 00:50:33,055 Iberico presa, a beautiful premium piece of pork. 885 00:50:33,080 --> 00:50:36,215 We'll be hoping that Kyle really looks after that. 886 00:50:36,240 --> 00:50:38,895 MONICA: Get out there, sell it and good luck. 887 00:50:46,640 --> 00:50:50,615 So I've made lberico presa. We've got the caramelised celeriac 888 00:50:50,640 --> 00:50:54,775 and miso puree, peppered sous vide pineapple, roast maitake, 889 00:50:54,800 --> 00:50:56,215 hazelnut condiment, 890 00:50:56,240 --> 00:50:59,255 and then a nice tart apple puree. And we have some 891 00:50:59,280 --> 00:51:01,935 pickled shimejis on top. To finish the dish, I've done a pork 892 00:51:01,960 --> 00:51:04,055 jus gras. Cheers, Kyle. Thank you, Kyle. 893 00:51:05,920 --> 00:51:07,375 I really like the look of this. 894 00:51:07,400 --> 00:51:11,695 I think that jus, which smells fantastic, by the way, 895 00:51:11,720 --> 00:51:13,855 it's just going to bring it all together. 896 00:51:23,800 --> 00:51:25,335 So let's start with the pork. 897 00:51:25,360 --> 00:51:30,695 Sadly, it's just kind of had a little bit too much cooking time. 898 00:51:30,720 --> 00:51:36,575 That deeply caramelised, almost toffeed apple puree is gorgeous. 899 00:51:36,600 --> 00:51:41,175 I love the peppery, sweet, very retro taste of the pineapple. 900 00:51:41,200 --> 00:51:45,895 I love the sear and the softness that he has on the mushroom. 901 00:51:45,920 --> 00:51:47,415 I think the jus is very rich. 902 00:51:47,440 --> 00:51:50,855 It's got real, proper, punchy depth. 903 00:51:50,880 --> 00:51:54,015 The miso paste has a sort of smooth umami-ness. 904 00:51:54,040 --> 00:51:55,855 Putting the slightly overcooked pork aside, 905 00:51:55,880 --> 00:51:57,735 there's a cohesiveness with the whole dish, 906 00:51:57,760 --> 00:51:59,375 and it all comes together. 907 00:52:05,760 --> 00:52:07,975 Like the pineapple. I love the apple puree. 908 00:52:08,000 --> 00:52:10,775 I love the celeriac puree with the miso going through that. 909 00:52:10,800 --> 00:52:13,895 If Kyle had got the pork right, we'd be onto a winning dish here. 910 00:52:16,000 --> 00:52:17,895 Just a bit gutted with the cooking of that 911 00:52:17,920 --> 00:52:19,735 because it could have been banging. 912 00:52:24,600 --> 00:52:26,815 Another quarterfinal done. Phew! 913 00:52:26,840 --> 00:52:29,775 And what a day. Some of our chefs really flourished. 914 00:52:29,800 --> 00:52:31,535 One or two, 915 00:52:31,560 --> 00:52:34,175 they definitely felt the pressure. For me, 916 00:52:34,200 --> 00:52:36,215 Philippe is the chef of the day. 917 00:52:36,240 --> 00:52:40,935 His menu! Banana guacamole with the scallop tartare - 918 00:52:40,960 --> 00:52:42,735 I finished the whole plate. 919 00:52:42,760 --> 00:52:44,215 He blew my mind. 920 00:52:44,240 --> 00:52:46,895 Then we had the chicken with the beautiful spice. 921 00:52:46,920 --> 00:52:50,015 And, of course, this fabulous, fabulous coffee sauce. 922 00:52:50,040 --> 00:52:52,895 The critics loved him. We loved him. Absolutely. 923 00:52:52,920 --> 00:52:56,375 Philippe has earned his place in our final 12. 924 00:52:56,400 --> 00:52:59,055 And the rest of that chachenga is coming home with me. 925 00:52:59,080 --> 00:53:01,175 The next three chefs, well, there's a lot to discuss. 926 00:53:01,200 --> 00:53:03,135 But we've only got two places left. 927 00:53:03,160 --> 00:53:06,455 Verity came back into this kitchen with a menu that she sounded 928 00:53:06,480 --> 00:53:08,135 very confident about. 929 00:53:08,160 --> 00:53:09,415 The tartare was great. 930 00:53:09,440 --> 00:53:11,335 The poached langoustine just lacked a bit 931 00:53:11,360 --> 00:53:12,695 of texture and seasoning. 932 00:53:12,720 --> 00:53:14,895 I just felt the dish could have been bigger and maybe 933 00:53:14,920 --> 00:53:16,735 just a little bit more sauce on the plate. 934 00:53:16,760 --> 00:53:18,775 Verity's main course, the loin of venison, 935 00:53:18,800 --> 00:53:20,815 it was wonderful the way she cooked it. 936 00:53:20,840 --> 00:53:24,415 The sauce didn't pack a lot of flavour in there. 937 00:53:24,440 --> 00:53:27,255 It was watery, didn't have enough body to it, 938 00:53:27,280 --> 00:53:31,055 and I just felt that the dish was quite flat. 939 00:53:31,080 --> 00:53:33,695 Kasae's starter was a little flavour of the past, 940 00:53:33,720 --> 00:53:35,335 an asparagus royale. 941 00:53:35,360 --> 00:53:38,335 I quite liked the foam on top that had a little hint of truffle 942 00:53:38,360 --> 00:53:40,975 running through it. And of course, it was beautifully cooked. 943 00:53:41,000 --> 00:53:43,455 Kasae's main course was the rainbow trout, which she had put 944 00:53:43,480 --> 00:53:47,135 under the grill and sort of crisped up the skin. It was lovely. 945 00:53:47,160 --> 00:53:50,615 I really liked the flavours of the Jerusalem artichoke 946 00:53:50,640 --> 00:53:53,895 that was wrapped in the hispi with the pumpkin seed. 947 00:53:53,920 --> 00:53:56,175 But there was too many pumpkin seeds for me. 948 00:53:56,200 --> 00:53:57,775 The sauce was beautifully made. 949 00:53:57,800 --> 00:54:00,975 It was rich, it was delicate, it was velvety, and it did bring 950 00:54:01,000 --> 00:54:02,775 something to the plate. 951 00:54:02,800 --> 00:54:05,215 Kyle's menu - we ask our chefs to push themselves 952 00:54:05,240 --> 00:54:07,775 and take the cookery to another level. Kyle did that. 953 00:54:07,800 --> 00:54:10,455 The scallop was almost ceviche-like, in a sense. 954 00:54:10,480 --> 00:54:13,655 The pickling of the celery and the white strawberries, it was fresh, 955 00:54:13,680 --> 00:54:14,935 it was delicious. 956 00:54:14,960 --> 00:54:17,575 Kyle's main course - |berico presa. 957 00:54:17,600 --> 00:54:21,335 Unfortunately, that pork was overcooked. 958 00:54:21,360 --> 00:54:26,255 However, around this dish we had a beautiful baked apple puree. 959 00:54:26,280 --> 00:54:28,895 There was even the pineapple with peppers in it. 960 00:54:28,920 --> 00:54:31,495 There's a lot about this chef I do like. 961 00:54:31,520 --> 00:54:35,775 Three very different chefs here, Marcus. This is a tough one. 962 00:54:35,800 --> 00:54:37,335 We can only take two through. 963 00:54:39,200 --> 00:54:42,335 Genuinely, if I went home now, I'd be devastated. To go home 964 00:54:42,360 --> 00:54:44,455 at this point, when I'm so close to being in the final 12, 965 00:54:44,480 --> 00:54:47,215 would be... Yeah, gutted. 966 00:54:47,240 --> 00:54:50,095 Hoping I've done enough to stay, and I'd love to. 967 00:54:50,120 --> 00:54:52,815 But that was hard, and I don't know 968 00:54:52,840 --> 00:54:54,895 if I've quite done enough. 969 00:54:54,920 --> 00:54:56,655 I've got a lot more to give. 970 00:54:56,680 --> 00:54:58,895 I've got a lot more dishes planned. 971 00:54:58,920 --> 00:55:01,975 I've kind of got a road map now to the final if I get 972 00:55:02,000 --> 00:55:03,375 through this stage. 973 00:55:19,360 --> 00:55:21,135 Great job, chefs. 974 00:55:21,160 --> 00:55:24,415 You were cooking for a place to become part of our final 12. 975 00:55:26,040 --> 00:55:31,895 There is one chef today that not only impressed me and Marcus 976 00:55:31,920 --> 00:55:36,015 in here, but you also wowed the critics. 977 00:55:36,040 --> 00:55:40,215 The chef that is straight through to our final 12 is... 978 00:55:42,360 --> 00:55:43,815 ...Philippe. 979 00:55:43,840 --> 00:55:45,335 Congratulations. 980 00:55:45,360 --> 00:55:47,975 What a menu. Thank you. 981 00:55:50,000 --> 00:55:53,895 Kasae, Kyle and Verity, 982 00:55:53,920 --> 00:55:57,015 we can only take two of you through. 983 00:55:57,040 --> 00:55:59,415 The chef that is leaving us is... 984 00:56:04,640 --> 00:56:06,735 .Verity. 985 00:56:06,760 --> 00:56:08,295 Verity, thank you so much. 986 00:56:17,880 --> 00:56:19,335 I'm definitely proud of myself. 987 00:56:19,360 --> 00:56:21,415 It's been an amazing journey. 988 00:56:21,440 --> 00:56:26,175 All the feedback I've had throughout the competition, it's been great. 989 00:56:26,200 --> 00:56:28,575 And I'll be taking all of it back with me. 990 00:56:30,600 --> 00:56:31,815 Chefs, congratulations. 991 00:56:31,840 --> 00:56:34,095 You have just become part of our final 12. 992 00:56:35,840 --> 00:56:37,055 Well done. 993 00:56:37,080 --> 00:56:41,375 I'm very happy. I'm very happy to be part of the final 12. 994 00:56:41,400 --> 00:56:45,135 I'm looking forward to telling my mum. She will be very happy. 995 00:56:46,880 --> 00:56:49,535 I don't think whirlwind even describes what this is. 996 00:56:49,560 --> 00:56:53,735 This is like the most intense roller-coaster in the world. 997 00:56:53,760 --> 00:56:57,055 I'm buzzing. It's a tough, tough competition, man. 998 00:56:57,080 --> 00:57:00,735 I made some silly little errors today that I never make 999 00:57:00,760 --> 00:57:04,455 and it nearly cost us today, but happy to be in the final 12. 1000 00:57:04,480 --> 00:57:06,055 Just want to get to work. 1001 00:57:10,000 --> 00:57:13,215 Next time, four new hopefuls... 1002 00:57:13,240 --> 00:57:15,335 I get distracted and chat too much. 1003 00:57:15,360 --> 00:57:18,135 ...fight for their place in the quarterfinal. 1004 00:57:18,160 --> 00:57:20,455 So I don't know whether this is the right thing to do. 1005 00:57:20,480 --> 00:57:21,895 That doesn't make sense. 1006 00:57:25,360 --> 00:57:27,055 This is absolutely delicious. 1007 00:57:27,080 --> 00:57:28,935 It's so delicious. 1008 00:57:28,960 --> 00:57:31,535 You are going to be bad for my waistline.