1
00:00:03,200 --> 00:00:07,575
It's the semifinals of MasterChef:
The Professionals.

2
00:00:07,600 --> 00:00:10,535
After five weeks of intense
competition,

3
00:00:10,560 --> 00:00:14,415
only the most talented eight
chefs remain.

4
00:00:14,440 --> 00:00:19,175
Tonight, they cook off against each
other for a place in the final six.

5
00:00:20,880 --> 00:00:22,975
Being here in the semifinals

6
00:00:23,000 --> 00:00:24,815
is something that
I'll remember for life.

7
00:00:24,840 --> 00:00:26,815
That is a true accomplishment.

8
00:00:28,520 --> 00:00:31,255
In your head, you're like, OK,
I have to get to the next stage.

9
00:00:31,280 --> 00:00:33,815
Now, more than ever,
I just need to keep pushing.

10
00:00:35,040 --> 00:00:36,215
It's showtime.

11
00:00:36,240 --> 00:00:38,615
It's like fight night.
I'm ready to get in the ring!

12
00:00:40,040 --> 00:00:41,575
So exciting.

13
00:00:41,600 --> 00:00:44,535
We've got some talent
in our final eight.

14
00:00:44,560 --> 00:00:47,375
Original, full of personality.

15
00:00:47,400 --> 00:00:48,655
This is a huge challenge,

16
00:00:48,680 --> 00:00:51,535
and our chefs once again
are going to have to perform

17
00:00:51,560 --> 00:00:52,855
at the highest level.

18
00:00:52,880 --> 00:00:54,695
This is going to be electric.

19
00:01:12,400 --> 00:01:15,895
Chefs, welcome to your semifinals.

20
00:01:15,920 --> 00:01:19,175
I have to say, I absolutely love

21
00:01:19,200 --> 00:01:21,535
the challenge that's in front
of you right now.

22
00:01:21,560 --> 00:01:25,095
This brief is about two ingredients

23
00:01:25,120 --> 00:01:28,615
known throughout every kitchen
worldwide.

24
00:01:28,640 --> 00:01:30,975
Salt and pepper.

25
00:01:31,000 --> 00:01:36,015
It is down to you to show us
how clever, how creative,

26
00:01:36,040 --> 00:01:41,575
how fantastic you are, in
highlighting these two ingredients.

27
00:01:41,600 --> 00:01:43,215
Savoury or sweet,

28
00:01:43,240 --> 00:01:45,415
completely up to you.

29
00:01:45,440 --> 00:01:48,695
We will, of course,
be tasting all eight dishes.

30
00:01:48,720 --> 00:01:51,135
The top four will go straight
through to the next round.

31
00:01:51,160 --> 00:01:54,455
The remaining four will have
to stay here and cook again.

32
00:01:55,640 --> 00:01:58,735
Word of warning - we will
be losing two of you today.

33
00:02:02,200 --> 00:02:04,775
One hour and 45 minutes.

34
00:02:04,800 --> 00:02:06,615
Salt and pepper.

35
00:02:06,640 --> 00:02:08,295
You need to push it.

36
00:02:08,320 --> 00:02:10,295
Push it real good.

37
00:02:10,320 --> 00:02:12,455
Chefs, it's down to you.
Off you go.

38
00:02:18,360 --> 00:02:19,975
The brief sounds simple.

39
00:02:20,000 --> 00:02:21,135
Salt and pepper.

40
00:02:22,200 --> 00:02:23,575
They can use salt and pepper.

41
00:02:23,600 --> 00:02:25,895
They can use just salt
or just pepper.

42
00:02:25,920 --> 00:02:27,815
This could be in a crust.

43
00:02:27,840 --> 00:02:30,815
It could be a marinade.
It could be a cure.

44
00:02:30,840 --> 00:02:35,055
There is a huge variety of peppers
out there for our chefs to use,

45
00:02:35,080 --> 00:02:38,095
from hot to spicy to even
floral notes.

46
00:02:38,120 --> 00:02:41,015
How are they going to make
this ingredient sing?

47
00:02:41,040 --> 00:02:45,095
We want salt to really shine
through in the cooking today.

48
00:02:45,120 --> 00:02:47,375
To bring salt and pepper
to the forefront,

49
00:02:47,400 --> 00:02:50,055
that takes knowledge and skill,

50
00:02:50,080 --> 00:02:52,655
and to understand the balance
of these spices.

51
00:02:54,800 --> 00:02:58,215
29-year-old Kasae, originally
from Australia,

52
00:02:58,240 --> 00:03:01,855
is head chef in a Japanese
restaurant in Bath.

53
00:03:01,880 --> 00:03:04,335
She earned her place in the
semifinals

54
00:03:04,360 --> 00:03:06,935
with inventive and unique flavour
pairings,

55
00:03:06,960 --> 00:03:09,375
alongside modern techniques.

56
00:03:11,520 --> 00:03:14,855
From the moment I started,
my dishes always got, like,

57
00:03:14,880 --> 00:03:16,095
a bit of risk in it.

58
00:03:16,120 --> 00:03:20,215
It doesn't always work, but it kind
of wouldn't be being true to myself

59
00:03:20,240 --> 00:03:22,095
if I wasn't at least taking
some risks.

60
00:03:23,160 --> 00:03:25,695
I feel like salt and pepper
is a great challenge.

61
00:03:25,720 --> 00:03:28,095
There are so many different
varieties of both,

62
00:03:28,120 --> 00:03:29,895
but different ways
that you can use them.

63
00:03:33,360 --> 00:03:34,695
Kasae. Hi.

64
00:03:34,720 --> 00:03:37,015
Here you are, semifinal. Yeah.

65
00:03:37,040 --> 00:03:39,375
A lot of pressure,
but in a good way.

66
00:03:39,400 --> 00:03:40,615
What is this dish?

67
00:03:40,640 --> 00:03:42,415
This is my take on a cheese course.

68
00:03:42,440 --> 00:03:46,175
So it's got blue cheese, gorgonzola,
spiced bread to have with it,

69
00:03:46,200 --> 00:03:48,255
which has got a lot of timut pepper
through it.

70
00:03:48,280 --> 00:03:51,175
Candied apples with
Calvados and batak pepper,

71
00:03:51,200 --> 00:03:53,535
which is a very aromatic
pepper from Indonesia.

72
00:03:53,560 --> 00:03:56,335
I've got a chutney. It's got lots
of white pepper through it.

73
00:03:56,360 --> 00:03:59,135
And then the gorgonzola
will bring out the saltiness.

74
00:03:59,160 --> 00:04:01,855
Kasae, you do like to take a risk.

75
00:04:01,880 --> 00:04:04,055
So this is another one
of those, isn't it? Yeah.

76
00:04:04,080 --> 00:04:05,815
I was a bit nervous to do it,
to be honest.

77
00:04:05,840 --> 00:04:07,495
I mean, the brief
said savoury or sweet,

78
00:04:07,520 --> 00:04:09,535
and I feel like I've gone
somewhere in the middle.

79
00:04:09,560 --> 00:04:11,735
For people like me, if you don't
want to order a dessert,

80
00:04:11,760 --> 00:04:13,095
you would order a cheese course.

81
00:04:15,760 --> 00:04:18,975
Kasae say is doing something very
unusual, a cheese course,

82
00:04:19,000 --> 00:04:21,695
and I quite like the bravery of it.

83
00:04:21,720 --> 00:04:24,175
In the caramelised apple
we've got batak pepper,

84
00:04:24,200 --> 00:04:27,055
so the sweetness and the sourness
of the caramelised apple

85
00:04:27,080 --> 00:04:30,375
with the pepper, I think that'll
work really, really nicely.

86
00:04:30,400 --> 00:04:31,815
Blue cheese mousse.

87
00:04:31,840 --> 00:04:34,335
Gorgonzola. Big cheese.
Big, big, big flavour.

88
00:04:34,360 --> 00:04:36,895
Will the salt and pepper elements
really come to the forefront?

89
00:04:38,360 --> 00:04:40,415
Kasae is taking spiced bread,

90
00:04:40,440 --> 00:04:43,655
she's got sweetness coming through,
of pears and nectarines,

91
00:04:43,680 --> 00:04:45,455
we've got candied walnuts,

92
00:04:45,480 --> 00:04:48,255
and I'm hoping there's enough
of the pepper element to really sing

93
00:04:48,280 --> 00:04:50,935
through her cheese course
and really bring it to life.

94
00:04:55,640 --> 00:04:58,975
Head chef Tommy, from Somerset,
has won over the judges

95
00:04:59,000 --> 00:05:02,015
with his clean, precise,
sophisticated cooking,

96
00:05:02,040 --> 00:05:04,495
showcasing the best of British
ingredients,

97
00:05:04,520 --> 00:05:06,735
and a love of Thai flavours.

98
00:05:06,760 --> 00:05:09,215
Today I'm going to just go
all guns blazing.

99
00:05:09,240 --> 00:05:12,855
After my last dish, I left
and I was very disappointed.

100
00:05:12,880 --> 00:05:14,095
I beat me down.

101
00:05:14,120 --> 00:05:16,015
Were we supposed to
have some crackling?

102
00:05:16,040 --> 00:05:18,975
Unfortunately, it's not worked
today, so I decided to take it off.

103
00:05:20,640 --> 00:05:23,295
There's all sorts of amazing
opportunities around the corner,

104
00:05:23,320 --> 00:05:24,895
and I really want to be a part
of that.

105
00:05:24,920 --> 00:05:28,055
I want to keep my headspace strong,
focused and sharp,

106
00:05:28,080 --> 00:05:29,535
in order to keep going through.

107
00:05:33,200 --> 00:05:35,335
Tommy, what's your dish, please,
chef?

108
00:05:35,360 --> 00:05:37,895
So today I'm doing a fish dish.
I've got char.

109
00:05:37,920 --> 00:05:40,895
I'm going to salt cure and con fit
it in a Sichuan pepper butter.

110
00:05:40,920 --> 00:05:43,495
Char is not a fish I see very often.
Why have you chosen that?

111
00:05:43,520 --> 00:05:46,295
Mainly for that reason, actually.
I think it's a beautiful product,

112
00:05:46,320 --> 00:05:48,655
very sustainable, and I want to
showcase that today.

113
00:05:48,680 --> 00:05:51,495
Serving that with salt baked
turnip, caramelised turnip.

114
00:05:51,520 --> 00:05:53,615
Got some black pepper brine turnip.

115
00:05:53,640 --> 00:05:55,735
I've got a black pepper
wonton pastry,

116
00:05:55,760 --> 00:05:58,015
which is going to be filled
with trimmings of the char.

117
00:05:58,040 --> 00:05:59,895
And then I'm going to finish
it all together

118
00:05:59,920 --> 00:06:01,295
with, like, a lemongrass sauce,

119
00:06:01,320 --> 00:06:03,375
and through that it's going
to have some salmon roe,

120
00:06:03,400 --> 00:06:04,735
caviar and green peppercorns.

121
00:06:04,760 --> 00:06:06,575
So just like explosions
of salt and pepper.

122
00:06:06,600 --> 00:06:08,575
Bit of a wobble in the last
round. Not like you.

123
00:06:08,600 --> 00:06:10,455
Everybody has a wobble in this
competition.

124
00:06:10,480 --> 00:06:12,975
It's how you react, is the key,
and how you come back fighting.

125
00:06:13,000 --> 00:06:16,255
You've had an incredible career.
Have you had it without a wobble?

126
00:06:16,280 --> 00:06:18,255
I've had more wobbles
than you can think about.

127
00:06:18,280 --> 00:06:20,335
I've had more wobbles than
I need to think about.

128
00:06:22,480 --> 00:06:24,175
Tommy is using char.

129
00:06:24,200 --> 00:06:27,815
It's like a mix between
a salmon and a trout.

130
00:06:27,840 --> 00:06:29,935
It's got quite an
oily flavour, as well,

131
00:06:29,960 --> 00:06:32,935
and I think this is a fabulous
choice, because it will definitely

132
00:06:32,960 --> 00:06:36,615
carry peppercorns in many,
many different ways.

133
00:06:36,640 --> 00:06:39,175
So we've got a black
peppercorn dough,

134
00:06:39,200 --> 00:06:40,615
and then he's making a fish mousse

135
00:06:40,640 --> 00:06:43,415
that he's going to then put inside
the dough and then steam them.

136
00:06:43,440 --> 00:06:45,295
That's going to be interesting.

137
00:06:45,320 --> 00:06:48,055
And we have the salt part
in the baked turnips.

138
00:06:48,080 --> 00:06:50,975
You know, it's all got
to be the right amount of salt,

139
00:06:51,000 --> 00:06:53,695
because too much of it will kill
the flavours of this dish.

140
00:06:55,840 --> 00:06:58,375
Chefs, 35 minutes have gone.

141
00:06:58,400 --> 00:07:00,735
35 minutes gone, thank you.

142
00:07:00,760 --> 00:07:02,335
I'm candying peppercorns, Tommy.

143
00:07:04,120 --> 00:07:07,895
22-year-old head chef Charlie,
from Cornwall,

144
00:07:07,920 --> 00:07:10,415
has excelled in the competition
so far,

145
00:07:10,440 --> 00:07:13,815
showing particular mastery
in his fish cookery.

146
00:07:15,840 --> 00:07:18,735
Being the youngest chef
in the competition,

147
00:07:18,760 --> 00:07:21,015
I feel like I've got a lot to prove.

148
00:07:21,040 --> 00:07:22,495
This isn't just a competition.

149
00:07:22,520 --> 00:07:25,975
This is learning who I am, cooking
food that I want to cook,

150
00:07:26,000 --> 00:07:28,375
and not living under
somebody else's umbrella.

151
00:07:31,760 --> 00:07:34,615
Charlie, salt and pepper.
Two big ingredients.

152
00:07:34,640 --> 00:07:36,815
By the look of your bench,
you're doing a pudding.

153
00:07:36,840 --> 00:07:38,855
Yeah, definitely.
So I'm going for a dessert.

154
00:07:38,880 --> 00:07:41,935
I'm definitely trying to push myself
and get as many peppercorns

155
00:07:41,960 --> 00:07:43,815
into a dessert as I can,
and make it work.

156
00:07:43,840 --> 00:07:45,015
So I've got trifle.

157
00:07:45,040 --> 00:07:48,095
A pink peppercorn and strawberry
jelly at the bottom,

158
00:07:48,120 --> 00:07:50,295
with pink peppercorn
sponge fingers in there,

159
00:07:50,320 --> 00:07:52,735
and then I've got a Sichuan
peppercorn custard,

160
00:07:52,760 --> 00:07:54,175
a black pepper cheesecake,

161
00:07:54,200 --> 00:07:56,055
kampot peppercorn pop rocks,

162
00:07:56,080 --> 00:07:58,055
and then brown butter
hazelnuts on top, as well.

163
00:07:58,080 --> 00:07:59,135
What was the...

164
00:07:59,160 --> 00:08:00,815
Kampot wockapop clock clops?

165
00:08:00,840 --> 00:08:03,735
What was that?
Kampot peppercorn pop rocks.

166
00:08:03,760 --> 00:08:05,855
What's kampot? It's a peppercorn.

167
00:08:05,880 --> 00:08:07,895
Slightly floral, slightly smoky.

168
00:08:07,920 --> 00:08:09,655
Obviously pop rock,
being a candy bar,

169
00:08:09,680 --> 00:08:11,735
it's like a hard candy made similar
to honeycomb.

170
00:08:11,760 --> 00:08:13,895
So I'm making my own of those,
and that's going to be

171
00:08:13,920 --> 00:08:15,535
the texture on top
with the hazelnuts.

172
00:08:15,560 --> 00:08:17,335
The more you progress
in the competition,

173
00:08:17,360 --> 00:08:18,695
the more you're away from home.

174
00:08:18,720 --> 00:08:20,415
Yeah, definitely missing home
a lot,

175
00:08:20,440 --> 00:08:21,975
but it's all going to be for
something.

176
00:08:22,000 --> 00:08:23,255
I'm going to keep pushing.

177
00:08:23,280 --> 00:08:26,615
Lovely trifle, with pepper and pop,
pop, pop rock. I don't know.

178
00:08:26,640 --> 00:08:27,855
Good luck, chef. Thank you.

179
00:08:29,960 --> 00:08:32,815
The strawberries and pepper
work very well.

180
00:08:32,840 --> 00:08:36,255
Sichuan pepper can have that numbing
effect on the tongue,

181
00:08:36,280 --> 00:08:38,495
and I'm really curious
about this in the custard.

182
00:08:38,520 --> 00:08:40,495
It sounds delightful.

183
00:08:40,520 --> 00:08:41,975
Black peppercorns
in a cheesecake -

184
00:08:42,000 --> 00:08:44,535
be very careful with them,
they can be incredibly hot.

185
00:08:44,560 --> 00:08:46,255
So I do want to taste the
cheesecake.

186
00:08:46,280 --> 00:08:49,135
That's going to be the creamy
element of this trifle.

187
00:08:49,160 --> 00:08:50,855
You've got a pink peppercorn sponge.

188
00:08:50,880 --> 00:08:54,015
Pink peppercorns look pretty, but
they don't half pack a punch.

189
00:08:54,040 --> 00:08:56,495
What's going to be interesting
is when you eat a trifle,

190
00:08:56,520 --> 00:08:59,375
you go through every single layer
and have a little bit of everything.

191
00:08:59,400 --> 00:09:01,455
The question is, will you be able
to identify

192
00:09:01,480 --> 00:09:04,135
the different flavours
in the peppercorns?

193
00:09:04,160 --> 00:09:07,175
The very early inspiration for this
dish came from a restaurant

194
00:09:07,200 --> 00:09:08,855
that I used to work for in Cornwall.

195
00:09:08,880 --> 00:09:13,015
A key part of their personality
was how homely and humble

196
00:09:13,040 --> 00:09:14,335
their desserts could be.

197
00:09:14,360 --> 00:09:16,455
So for me, I took the inspiration
from that,

198
00:09:16,480 --> 00:09:19,415
and then put my own personality
in it, my own twists.

199
00:09:19,440 --> 00:09:20,575
I made it my own.

200
00:09:23,400 --> 00:09:27,455
Originally from Newcastle,
sous-chef Kyle's risky dishes

201
00:09:27,480 --> 00:09:30,415
have consistently impressed
the judges throughout,

202
00:09:30,440 --> 00:09:34,695
pairing modern European cooking with
Japanese flavours.

203
00:09:34,720 --> 00:09:36,015
There's a running joke at work

204
00:09:36,040 --> 00:09:38,095
where they think I've
went out after the skill test

205
00:09:38,120 --> 00:09:40,015
and I'm just down here
having a party every week,

206
00:09:40,040 --> 00:09:41,535
which is obviously not the case.

207
00:09:41,560 --> 00:09:43,495
I'm just amazed I'm here, like...

208
00:09:43,520 --> 00:09:46,295
I feel I deserve it, though.
I have put a lot into it,

209
00:09:46,320 --> 00:09:48,895
and a lot of hours outside of
the MasterChef kitchen, as well.

210
00:09:48,920 --> 00:09:51,215
So I feel I've definitely
earned my place.

211
00:09:55,960 --> 00:09:59,055
Kyle. I see a little bit of
mackerel curing over there. Yes.

212
00:09:59,080 --> 00:10:01,415
So I'm doing a cured
and blowtorched mackerel,

213
00:10:01,440 --> 00:10:04,495
with cantaloupe melon,
yuzu kosho, sea herbs.

214
00:10:04,520 --> 00:10:07,655
To finish the dish, I'm going to
flood it with juice from the melon,

215
00:10:07,680 --> 00:10:09,255
seasoned with sansho pepper.

216
00:10:09,280 --> 00:10:11,895
How do you feel about putting
salt and pepper at the forefront

217
00:10:11,920 --> 00:10:13,135
of your dish?

218
00:10:13,160 --> 00:10:15,935
For me, I use a lot of salt
in various ways.

219
00:10:15,960 --> 00:10:17,815
You know, I use miso, I use soy.

220
00:10:17,840 --> 00:10:21,735
So when looking at the brief,
I didn't want to overcomplicate it

221
00:10:21,760 --> 00:10:24,775
and start doing five,
six, ten different flavours.

222
00:10:24,800 --> 00:10:26,895
What about final eight -
what does that say about you

223
00:10:26,920 --> 00:10:28,575
as a chef and your quality,
do you think?

224
00:10:28,600 --> 00:10:30,815
I definitely had an expectation
to be in the eight.

225
00:10:30,840 --> 00:10:32,055
The eight was my benchmark.

226
00:10:32,080 --> 00:10:34,415
Now I've hit the benchmark,
like, I've got nothing to lose,

227
00:10:34,440 --> 00:10:35,615
I just want to push on.

228
00:10:37,520 --> 00:10:39,615
Kyle's cooking a mackerel dish.

229
00:10:39,640 --> 00:10:42,335
He's curing the mackerel,
torching it.

230
00:10:42,360 --> 00:10:44,375
We've got compressed melon.

231
00:10:44,400 --> 00:10:47,935
I've had beautiful dishes
of melon and fish before,

232
00:10:47,960 --> 00:10:49,895
and it's needed the salt element.

233
00:10:49,920 --> 00:10:52,015
He's using sansho pepper
in the sauce,

234
00:10:52,040 --> 00:10:53,695
sort of a little bit citrusy,

235
00:10:53,720 --> 00:10:56,655
can have a tingly effect
on the tongue, a bit like Sichuan.

236
00:10:56,680 --> 00:10:58,095
It has to be a star.

237
00:10:58,120 --> 00:11:00,895
It cannot be lost in this dish.

238
00:11:00,920 --> 00:11:03,015
We've got gooseberries,
we've got melon.

239
00:11:03,040 --> 00:11:04,815
We've got a couple of variations
of pepper.

240
00:11:04,840 --> 00:11:06,975
Out of all of the salts and peppers
around the world

241
00:11:07,000 --> 00:11:09,015
that he could have included into
this dish,

242
00:11:09,040 --> 00:11:11,335
I just think he could be working
a bit harder with this.

243
00:11:13,840 --> 00:11:16,735
Now based in London,
after growing up in France,

244
00:11:16,760 --> 00:11:19,055
private chef Philippe
has lit up the competition

245
00:11:19,080 --> 00:11:22,495
with his dishes, marrying
daring flavour combinations

246
00:11:22,520 --> 00:11:25,295
with nods to his West African
heritage.

247
00:11:27,560 --> 00:11:29,695
I've learned through this
competition that

248
00:11:29,720 --> 00:11:32,095
I can create my own cuisine,

249
00:11:32,120 --> 00:11:35,055
and I have to follow
my voice as a chef.

250
00:11:35,080 --> 00:11:39,455
It helped me also to
develop my creativity,

251
00:11:39,480 --> 00:11:42,215
and be confident
of what I like to do.

252
00:11:44,640 --> 00:11:47,575
Good to see you in the semifinals.
What's your dish?

253
00:11:47,600 --> 00:11:52,055
Oeuf parfait. It's an egg cooked at
64 degrees during 45 minutes.

254
00:11:52,080 --> 00:11:54,855
I choose for the eggs,
alligator pepper.

255
00:11:54,880 --> 00:11:56,815
It's called the grain
of paradise also.

256
00:11:58,720 --> 00:12:02,615
It's served with roasted carrots,
with honey and timut pepper.

257
00:12:04,160 --> 00:12:06,615
It's almost citrusy. Yeah.

258
00:12:06,640 --> 00:12:08,415
And a Parmesan biscuit.

259
00:12:08,440 --> 00:12:11,175
I choose the Penja pepper.
It's from Cameroon.

260
00:12:11,200 --> 00:12:12,335
It's quite unusual. Whoa!

261
00:12:12,360 --> 00:12:13,735
It's like a stable.

262
00:12:13,760 --> 00:12:16,055
Whoa, it's...
It's like a blue cheese.

263
00:12:16,080 --> 00:12:18,215
Three quite unusual peppers,

264
00:12:18,240 --> 00:12:20,135
with quite unique aroma.

265
00:12:20,160 --> 00:12:21,935
I can't wait to taste these.

266
00:12:21,960 --> 00:12:23,375
I've never had them before.

267
00:12:23,400 --> 00:12:25,975
I don't like doing the same recipe.

268
00:12:26,000 --> 00:12:28,655
I like to explore. I want to learn.
I want to learn.

269
00:12:31,640 --> 00:12:34,695
Wow. What an exciting dish.

270
00:12:34,720 --> 00:12:37,175
Philippe is taking some hay
and he's smoking it,

271
00:12:37,200 --> 00:12:39,975
and then he's going to take
the flavours of the smoked hay,

272
00:12:40,000 --> 00:12:43,575
putting it through a veg stock,
which is then setting as a jelly.

273
00:12:43,600 --> 00:12:47,735
I put the broth on top of the hay
just to have the smoky flavour.

274
00:12:47,760 --> 00:12:50,135
I think he's going to cut it out
like a thin layer,

275
00:12:50,160 --> 00:12:53,175
that's going to drape over his
poached egg dish.

276
00:12:53,200 --> 00:12:56,135
This sounds really exciting.

277
00:12:56,160 --> 00:12:57,335
We've got a coconut cream,

278
00:12:57,360 --> 00:12:59,975
which he's putting an essence
of curry flavour through it.

279
00:13:00,000 --> 00:13:01,095
Spicy.

280
00:13:01,120 --> 00:13:03,175
We've got spinach coulis
with the brown butter.

281
00:13:03,200 --> 00:13:05,215
I'm really intrigued with
the ingredients.

282
00:13:05,240 --> 00:13:07,975
An egg, carrots
and a variety of peppercorns,

283
00:13:08,000 --> 00:13:09,695
with a cream that's seasoned
with coconut

284
00:13:09,720 --> 00:13:11,535
and a different type of pepper.
Interesting.

285
00:13:13,520 --> 00:13:15,335
Chefs, you're halfway.

286
00:13:15,360 --> 00:13:17,055
Time flies in a semifinal.

287
00:13:24,840 --> 00:13:26,415
So far in the competition,

288
00:13:26,440 --> 00:13:28,655
sous-chef Tom, from West Sussex,

289
00:13:28,680 --> 00:13:31,975
has excelled with his unashamedly
classical dishes

290
00:13:32,000 --> 00:13:33,495
with a modern touch.

291
00:13:35,440 --> 00:13:37,975
I felt like the most recent round
I might have been going home.

292
00:13:38,000 --> 00:13:39,935
To get through, I'm sure
you'll see by my face -

293
00:13:39,960 --> 00:13:41,335
I was very shocked.

294
00:13:41,360 --> 00:13:44,015
I think every night I have a little
dream about lifting the trophy,

295
00:13:44,040 --> 00:13:46,535
but you just got to make sure
you focus on each round coming up,

296
00:13:46,560 --> 00:13:48,495
so it's good not to get
too ahead of yourself.

297
00:13:50,160 --> 00:13:51,815
What's your dish, Tom?

298
00:13:51,840 --> 00:13:53,815
I'm doing a chocolate pink
peppercorn tart,

299
00:13:53,840 --> 00:13:56,415
with blood orange and pink
peppercorn pate de fruits.

300
00:13:56,440 --> 00:13:57,575
It's like set fruit.

301
00:13:57,600 --> 00:13:59,455
Tellicherry ice cream,

302
00:13:59,480 --> 00:14:02,055
fresh orange, and then a bit of
orange gel.

303
00:14:02,080 --> 00:14:05,095
Salt and pepper popcorn, trying to
rectify for my skills challenge,

304
00:14:05,120 --> 00:14:06,535
where I didn't do it very well.

305
00:14:06,560 --> 00:14:08,575
There was a pepper in there
I didn't understand.

306
00:14:08,600 --> 00:14:10,855
Tellicherry. It's like black
pepper, but more flora.

307
00:14:10,880 --> 00:14:12,975
I've actually got some here.
It's ground up.

308
00:14:13,000 --> 00:14:14,695
You've ground it.
Careful with your nose.

309
00:14:16,600 --> 00:14:18,215
Yeah, that's - that's quite sharp.

310
00:14:18,240 --> 00:14:21,775
Yeah. That's big.
That's like pepper with muscles.

311
00:14:22,880 --> 00:14:23,975
You gave us a tart before,

312
00:14:24,000 --> 00:14:26,695
that caused a bit of controversy
amongst the judges, as I remember.

313
00:14:26,720 --> 00:14:28,495
I did, and you two weren't
the biggest fans,

314
00:14:28,520 --> 00:14:30,495
but Marcus quite liked it,
so hopefully this time

315
00:14:30,520 --> 00:14:32,535
I can get all three of you on board.

316
00:14:34,680 --> 00:14:37,295
Tom is making a chocolate
tart in a pastry case.

317
00:14:37,320 --> 00:14:39,815
Through the chocolate mix,
we've got a Tellicherry pepper.

318
00:14:39,840 --> 00:14:43,095
Bitter chocolate will always be able
to carry pepper and salt.

319
00:14:43,120 --> 00:14:46,215
Orange segments, to bring
a bit of freshness to the dish.

320
00:14:46,240 --> 00:14:48,695
We've got pink peppercorn
and orange pate de fruits,

321
00:14:48,720 --> 00:14:50,535
almost like a pet it four,
a little jelly.

322
00:14:50,560 --> 00:14:52,215
It's going to be sweet,

323
00:14:52,240 --> 00:14:55,695
hot peppercorns sitting on top of
the chocolate tarts.

324
00:14:55,720 --> 00:14:56,935
This sounds delicious.

325
00:14:58,440 --> 00:15:01,735
Loving the sound of caramel salt
and pepper popcorn, too.

326
00:15:01,760 --> 00:15:04,735
There are strong hints of pepper
everywhere on his dessert.

327
00:15:04,760 --> 00:15:08,935
Tom wants to highlight that he has
the skill to deliver pepper

328
00:15:08,960 --> 00:15:10,655
at the forefront of his dessert.

329
00:15:12,600 --> 00:15:13,615
LOUD BANG

330
00:15:13,640 --> 00:15:14,655
Oh!

331
00:15:16,320 --> 00:15:17,855
What's actually happened?

332
00:15:17,880 --> 00:15:20,015
I was vaccing the air out of
it and the bowl exploded.

333
00:15:20,040 --> 00:15:21,535
So you've got - what is that?

334
00:15:21,560 --> 00:15:23,655
It's my - well, it was my
chocolate tart filling.

335
00:15:23,680 --> 00:15:25,415
I didn't think glass would explode.

336
00:15:25,440 --> 00:15:27,575
I've done it at work so many times.

337
00:15:27,600 --> 00:15:30,175
Right. A, you're going to have to
get another one on.

338
00:15:30,200 --> 00:15:32,575
But, B, you need to clear that up.
Yeah.

339
00:15:32,600 --> 00:15:34,615
Can I get the tart on first
and then do it after?

340
00:15:34,640 --> 00:15:37,175
You need to get a move on. I know,
but I'm going to be well over now.

341
00:15:47,760 --> 00:15:51,815
29-year-old James manages a
street-food business in London.

342
00:15:51,840 --> 00:15:54,535
He has stood out with a combination
of strong technique

343
00:15:54,560 --> 00:15:56,615
and use of Asian flavours,

344
00:15:56,640 --> 00:16:00,255
but his over ambition can
sometimes let him down.

345
00:16:00,280 --> 00:16:02,535
There's so many flavours clashing.

346
00:16:02,560 --> 00:16:04,855
I just feel very confused
in what I'm eating.

347
00:16:06,960 --> 00:16:08,855
What did you think when
you were told the brief?

348
00:16:08,880 --> 00:16:11,495
It's a challenging brief, cos
you always use them as kind of...

349
00:16:11,520 --> 00:16:13,135
...not backup dancers,
but supporters.

350
00:16:13,160 --> 00:16:15,495
I love pepper, so I've tried to
kind of put a few different

351
00:16:15,520 --> 00:16:18,215
sorts of peppercorns in there,
and hopefully it'll shine through.

352
00:16:18,240 --> 00:16:20,935
It's pretty oomphy.
Pretty pepper-heavy.

353
00:16:20,960 --> 00:16:22,175
What's the dish?

354
00:16:22,200 --> 00:16:26,055
Pink peppercorn and Sichuan
peppercorn rolled cod loin.

355
00:16:26,080 --> 00:16:27,695
Got some salt cod croquettes,

356
00:16:27,720 --> 00:16:30,175
a little potato nest
with some parsley powder,

357
00:16:30,200 --> 00:16:31,815
salt cod espuma,

358
00:16:31,840 --> 00:16:35,295
and then I've got a green peppercorn
ketchup, which is quite funky.

359
00:16:35,320 --> 00:16:37,455
You seem to have hit form lately.

360
00:16:37,480 --> 00:16:40,175
How determined are you to go
straight through?

361
00:16:40,200 --> 00:16:41,895
I would absolutely love
to go through.

362
00:16:41,920 --> 00:16:44,615
Hopefully, I've kind of taken
what you guys have said on board

363
00:16:44,640 --> 00:16:47,455
and kind of stripped back the dish
to kind of the main elements.

364
00:16:47,480 --> 00:16:49,375
Hopefully I've harmonised as well.

365
00:16:49,400 --> 00:16:50,735
Everything's got a place.

366
00:16:50,760 --> 00:16:52,975
James, let's hope you can keep
that streak going, yeah?

367
00:16:53,000 --> 00:16:54,935
Thank you very much. Cheers.
Good luck.

368
00:16:57,360 --> 00:17:01,055
He's using pink and Sichuan pepper
as a crust around his cod loin,

369
00:17:01,080 --> 00:17:03,815
and then he's going to
sear the pepper.

370
00:17:03,840 --> 00:17:06,095
So it's going to then
release the aromas

371
00:17:06,120 --> 00:17:08,015
and the flavours of the pepper
throughout.

372
00:17:08,040 --> 00:17:10,735
I've had this done around tuna
and it works a treat.

373
00:17:12,240 --> 00:17:16,735
Doing salt cod croquettes - cod,
shallot, garlic, the potato,

374
00:17:16,760 --> 00:17:18,255
and, like, a very light roux.

375
00:17:18,280 --> 00:17:20,295
I'm just going to fry them off.
Just like a little

376
00:17:20,320 --> 00:17:22,215
kind of delicious,
crunchy ball of goodness.

377
00:17:22,240 --> 00:17:24,735
I'm concerned about
the balance of the salt

378
00:17:24,760 --> 00:17:26,495
because the cod is cured in salt.

379
00:17:26,520 --> 00:17:28,655
We've got a salt cod croquette
as well.

380
00:17:28,680 --> 00:17:31,335
This is all about harmony
and balance.

381
00:17:33,000 --> 00:17:35,415
So the inspiration is basically
pink peppercorn curry.

382
00:17:35,440 --> 00:17:38,295
I've been to a few very cool
countries where I've eaten

383
00:17:38,320 --> 00:17:40,975
a lot of fresh peppercorn curries
with whitefish in.

384
00:17:41,000 --> 00:17:43,575
Green peppercorn ketchup
is just a weird thing

385
00:17:43,600 --> 00:17:45,695
that I kind of thought
might be cool to do,

386
00:17:45,720 --> 00:17:49,215
and I struggled to make it until
literally the day before yesterday,

387
00:17:49,240 --> 00:17:52,135
and isn't kind of like...
kick you in the face with pepper -

388
00:17:52,160 --> 00:17:53,535
too hard, anyway.

389
00:17:55,440 --> 00:17:58,575
Chefs, we have just 25 minutes
left, please.

390
00:17:58,600 --> 00:17:59,935
25 minutes.

391
00:18:03,800 --> 00:18:07,135
Catering sous-chef Lauren
has wowed with her dishes,

392
00:18:07,160 --> 00:18:10,695
which have drawn inspiration
from her classical French training

393
00:18:10,720 --> 00:18:12,375
and Caribbean heritage.

394
00:18:15,880 --> 00:18:19,175
When I saw that salt and pepper
was the challenge, I straight away

395
00:18:19,200 --> 00:18:21,975
leant towards the sea.
There's a lot of elements that

396
00:18:22,000 --> 00:18:24,255
are based on the sea
that are naturally salty,

397
00:18:24,280 --> 00:18:25,695
but once balanced well,

398
00:18:25,720 --> 00:18:27,855
they can work to really
elevate a dish.

399
00:18:27,880 --> 00:18:29,495
I wanted to use scallops, as well,

400
00:18:29,520 --> 00:18:31,695
as in my skills test,
I didn't show my full potential,

401
00:18:31,720 --> 00:18:34,215
so I wanted to bring that back
to the semifinals and say,

402
00:18:34,240 --> 00:18:36,575
"Do you know what, judges?
I can do this."

403
00:18:39,160 --> 00:18:40,415
What's your dish, please?

404
00:18:40,440 --> 00:18:43,175
Chilli lime coriander salt scallops.

405
00:18:43,200 --> 00:18:46,855
On the side I've got a coral taco
bass ceviche

406
00:18:46,880 --> 00:18:49,255
and I've got Himalayan salt
through my ceviche mix

407
00:18:49,280 --> 00:18:50,815
with my passion fruit orange juice.

408
00:18:50,840 --> 00:18:52,335
So there's little bursts of salt

409
00:18:52,360 --> 00:18:53,975
coming through
in different elements.

410
00:18:54,000 --> 00:18:56,175
Last day is a great achievement.

411
00:18:56,200 --> 00:18:58,375
How do you think you are developing?

412
00:18:58,400 --> 00:19:00,415
I'm putting my personality
more into my dishes,

413
00:19:00,440 --> 00:19:02,735
which sometimes is quite difficult
in the workplace,

414
00:19:02,760 --> 00:19:05,335
so I'm being quite creative
and allowing myself to do things

415
00:19:05,360 --> 00:19:07,135
that maybe I naturally wouldn't do.

416
00:19:07,160 --> 00:19:09,135
I like the idea of yourself
in your dish.

417
00:19:09,160 --> 00:19:10,815
Where is the Lauren in the plate?

418
00:19:10,840 --> 00:19:12,495
I like bursts of flavour,
I like colour.

419
00:19:12,520 --> 00:19:14,295
I like to do things that are
out of the box,

420
00:19:14,320 --> 00:19:16,335
maybe combine cuisines and fusions.

421
00:19:21,320 --> 00:19:23,095
This is Sichuan pepper,
so I've toasted it,

422
00:19:23,120 --> 00:19:25,255
released the flavours and now
I'm going to grind it up

423
00:19:25,280 --> 00:19:26,535
and put it in my puree.

424
00:19:28,120 --> 00:19:31,335
MONICA: Sichuan pepper is quite
distinctive in the sweetcorn puree,

425
00:19:31,360 --> 00:19:34,255
so we will be able to taste that
if she has enough through it,

426
00:19:34,280 --> 00:19:35,815
and it will work beautifully well

427
00:19:35,840 --> 00:19:38,015
with that chilli and lime
and coriander salt

428
00:19:38,040 --> 00:19:39,615
that the scallop has been rubbed in.

429
00:19:39,640 --> 00:19:42,455
MARCUS: Scallops, I want perfectly
cooked, beautifully seasoned

430
00:19:42,480 --> 00:19:44,815
and beautifully caramelised
on the outside.

431
00:19:47,880 --> 00:19:51,735
So for the coral taco,
I will be frying a batter.

432
00:19:51,760 --> 00:19:54,135
And once it cooks, it creates
these little holes

433
00:19:54,160 --> 00:19:57,695
and it looks like a coral reef
in the sea.

434
00:19:57,720 --> 00:19:59,455
And then that will be
for my ceviche.

435
00:19:59,480 --> 00:20:02,335
So it will Literally look like
it's come from the sea.

436
00:20:02,360 --> 00:20:04,375
Lauren has got a sea bass ceviche.

437
00:20:04,400 --> 00:20:06,375
The sea bass needs to be
cut down beautifully

438
00:20:06,400 --> 00:20:09,135
and marinated at the last minute
with the Himalayan pink salt,

439
00:20:09,160 --> 00:20:11,735
with the tequila and the lime.
You don't want to do that too soon

440
00:20:11,760 --> 00:20:13,735
cos it will just over cure
the sea bass.

441
00:20:13,760 --> 00:20:15,775
So it's delicate, it's gentle.

442
00:20:15,800 --> 00:20:18,135
But I hope that the flavours of
the pepper and the salt

443
00:20:18,160 --> 00:20:19,495
come through in this dish.

444
00:20:20,640 --> 00:20:24,175
Chefs, we have 15
minutes left, please.

445
00:20:24,200 --> 00:20:25,335
15 minutes.

446
00:20:27,440 --> 00:20:28,815
I have a little bit of spare time.

447
00:20:28,840 --> 00:20:30,535
The trifle set really well,
which is good.

448
00:20:30,560 --> 00:20:32,215
So I've got candied
peppercorns here.

449
00:20:32,240 --> 00:20:34,135
I just boiled them down in,
like, a stock syrup,

450
00:20:34,160 --> 00:20:36,535
and then when they went nice
and sticky, I deep-fried them.

451
00:20:36,560 --> 00:20:38,935
And now they're, like,
sweet, peppery and crunchy.

452
00:20:38,960 --> 00:20:40,815
It's worked out,
so I'm going to put them on.

453
00:20:47,280 --> 00:20:49,855
The last ten minutes is always
a push, getting it all together.

454
00:20:49,880 --> 00:20:51,895
Fish is cooked. Dumplings are ready.

455
00:20:51,920 --> 00:20:54,175
So I'm just wilting
my last ingredients,

456
00:20:54,200 --> 00:20:56,135
just to finish it off. Last touches.

457
00:21:00,600 --> 00:21:02,295
The eggs are very delicate.

458
00:21:02,320 --> 00:21:04,215
So I'm going to break the eggs,

459
00:21:04,240 --> 00:21:05,775
drain the egg whites

460
00:21:05,800 --> 00:21:07,935
and just try to put it on the plate.

461
00:21:09,400 --> 00:21:12,655
Chefs, five minutes, please.

462
00:21:12,680 --> 00:21:14,975
Everybody hear me? Oui.

463
00:21:33,920 --> 00:21:35,935
That's it. Your time's up.

464
00:21:35,960 --> 00:21:38,055
Thank you. Well done.

465
00:21:39,880 --> 00:21:42,775
You good? Yeah, mate.
That looks class, man.

466
00:21:42,800 --> 00:21:44,175
Sick.

467
00:21:44,200 --> 00:21:46,215
Everyone's looks wicked.

468
00:21:46,240 --> 00:21:48,015
Yeah, you good? Yeah.

469
00:21:49,800 --> 00:21:51,215
Freelance chef James

470
00:21:51,240 --> 00:21:55,975
has made roasted pink peppercorn
and Sichuan pepper rolled cod loin

471
00:21:56,000 --> 00:21:58,335
topped with a potato nest

472
00:21:58,360 --> 00:22:01,655
and served with green peppercorn
and onion ketchup,

473
00:22:01,680 --> 00:22:03,815
a salt cod croquette,

474
00:22:03,840 --> 00:22:05,215
creamed leek,

475
00:22:05,240 --> 00:22:08,775
with a salt cod, potato
and white pepper espuma.

476
00:22:14,680 --> 00:22:17,055
Your croquette is stunning.

477
00:22:17,080 --> 00:22:20,695
Just the right texture
with that lovely salt cod inside.

478
00:22:20,720 --> 00:22:23,855
Beautifully cooked cod.
It's flaking away. It's lovely.

479
00:22:23,880 --> 00:22:26,935
But all that pepper around the
outside is a little too much.

480
00:22:28,120 --> 00:22:30,535
The onion ketchup,
I really love that.

481
00:22:30,560 --> 00:22:35,175
You know, the sharpness it has
works so well with the cod.

482
00:22:35,200 --> 00:22:38,295
Espuma, I love the use
with the salted cod,

483
00:22:38,320 --> 00:22:41,135
but possibly too much of it on here.

484
00:22:41,160 --> 00:22:43,455
I think the balance
of the dish is spectacular

485
00:22:43,480 --> 00:22:46,215
because you've got two fabulous
peppers around the cod -

486
00:22:46,240 --> 00:22:48,455
a thick piece of cod,
it can take the heat.

487
00:22:48,480 --> 00:22:52,495
The salty side, again, it adds
more seasoning into the cod itself.

488
00:22:52,520 --> 00:22:55,735
So working the two together.
I love that playful aspect.

489
00:22:55,760 --> 00:22:57,815
But what I think is genius
is the ketchup,

490
00:22:57,840 --> 00:22:59,535
because it's the neutral element,

491
00:22:59,560 --> 00:23:02,895
it's the vinegar that just
balances the dish beautifully.

492
00:23:02,920 --> 00:23:04,775
James, there's some
good cooking here.

493
00:23:04,800 --> 00:23:07,255
As always,
it causes a bit of controversy.

494
00:23:07,280 --> 00:23:10,415
Thank you very much indeed.
Thank you. Cheers. Thank you.

495
00:23:10,440 --> 00:23:12,335
So many mixed emotions!

496
00:23:12,360 --> 00:23:13,655
HE LAUGHS

497
00:23:13,680 --> 00:23:17,935
Very happy I didn't get
just completely ripped apart.

498
00:23:17,960 --> 00:23:21,655
So I'm feeling good.
Not confident, but happy.

499
00:23:23,680 --> 00:23:27,775
Sous-chef Kyle has made blowtorched
and salt cured mackerel

500
00:23:27,800 --> 00:23:31,935
brushed with kosho yuzu -
a Japanese chilli paste -

501
00:23:31,960 --> 00:23:33,495
creme fraiche,

502
00:23:33,520 --> 00:23:36,295
compressed melon
with sansho pepper,

503
00:23:36,320 --> 00:23:38,575
compressed cucumber in dill oil,

504
00:23:38,600 --> 00:23:40,655
sea vegetables,

505
00:23:40,680 --> 00:23:42,615
pickled gooseberries

506
00:23:42,640 --> 00:23:45,095
and a melon and sansho pepper sauce.

507
00:23:51,000 --> 00:23:53,335
The mackerel has got a nice warmth
of pepper to it.

508
00:23:53,360 --> 00:23:54,775
The texture is fantastic.

509
00:23:54,800 --> 00:23:57,215
Beautifully cured.
Got the salt right.

510
00:23:57,240 --> 00:23:58,935
But the melon and the gooseberries

511
00:23:58,960 --> 00:24:01,135
and the little bit of salad
on the side,

512
00:24:01,160 --> 00:24:02,535
it's flat, it's underwhelming

513
00:24:02,560 --> 00:24:05,495
and I think you're actually
just playing it too safe.

514
00:24:05,520 --> 00:24:07,295
I hate it when I disagree
with Marcus,

515
00:24:07,320 --> 00:24:08,975
but I'm really enjoying this.

516
00:24:09,000 --> 00:24:10,535
The salt is over the mackerel.

517
00:24:10,560 --> 00:24:12,175
The mackerel is oily and strong.

518
00:24:12,200 --> 00:24:14,535
I can't remember ever having
sansho pepper.

519
00:24:14,560 --> 00:24:17,015
It's making my tongue tingle,
it's so peppery.

520
00:24:17,040 --> 00:24:20,335
I find myself enjoying it
and intrigued by it.

521
00:24:20,360 --> 00:24:22,295
You've definitely got the salt
in there.

522
00:24:22,320 --> 00:24:24,735
You have got the pepper
running through it,

523
00:24:24,760 --> 00:24:26,655
but it's a dish that's
not surprising me

524
00:24:26,680 --> 00:24:29,255
cos I have had melon
many times with fish.

525
00:24:31,000 --> 00:24:34,175
I've done nothing but take risks,
so that was no exception.

526
00:24:35,440 --> 00:24:37,295
HE EXHALES

527
00:24:37,320 --> 00:24:40,495
If that's my fate to cook again
today, then so be it.

528
00:24:42,680 --> 00:24:46,335
Head chef Kasae has served
a cheese course.

529
00:24:46,360 --> 00:24:48,335
A blue cheese Gorgonzola mousse

530
00:24:48,360 --> 00:24:50,575
topped with nasturtium gel,

531
00:24:50,600 --> 00:24:53,335
caramelised Batak pepper apple,

532
00:24:53,360 --> 00:24:54,975
candied walnuts,

533
00:24:55,000 --> 00:24:56,775
salty sea fingers,

534
00:24:56,800 --> 00:24:59,215
pear and nectarine chutney,

535
00:24:59,240 --> 00:25:02,055
served with a ginger
and timut pepper bread.

536
00:25:07,480 --> 00:25:10,495
Making a mousse out of that strong
blue cheese is very clever

537
00:25:10,520 --> 00:25:13,455
cos it's lightened it,
but it's kept its natural saltiness.

538
00:25:13,480 --> 00:25:15,495
The bread is sweet

539
00:25:15,520 --> 00:25:18,535
with a real floral spice
running through it

540
00:25:18,560 --> 00:25:21,175
that does tickle your tongue.

541
00:25:21,200 --> 00:25:25,295
I think it's a very, very
clever cheese course.

542
00:25:25,320 --> 00:25:27,495
Gorgonzola with the apple,

543
00:25:27,520 --> 00:25:29,575
you've got the notes of the pepper
through that.

544
00:25:29,600 --> 00:25:32,375
The pear and nectarine chutney
has got a sharpness to it.

545
00:25:32,400 --> 00:25:34,615
And it is a delight to eat together.

546
00:25:36,040 --> 00:25:38,655
I've got a confession to make.

547
00:25:38,680 --> 00:25:41,015
I hate Gorgonzola.

548
00:25:42,840 --> 00:25:44,495
But I absolutely love this.

549
00:25:46,360 --> 00:25:49,495
The whole dish is just singing
pepper in a beautiful way.

550
00:25:49,520 --> 00:25:52,695
In floral notes, in warmth, in heat.

551
00:25:52,720 --> 00:25:55,055
This bread on the side
is a touch bitter,

552
00:25:55,080 --> 00:25:56,455
but you're getting away with it

553
00:25:56,480 --> 00:25:59,255
because you've got a fabulous
strength in the Gorgonzola.

554
00:25:59,280 --> 00:26:01,415
I love it. Thank you. Well done.

555
00:26:02,920 --> 00:26:06,455
I nearly died when Marcus came out
with, "I hate Gorgonzola!”

556
00:26:06,480 --> 00:26:07,975
I was like...

557
00:26:08,000 --> 00:26:09,455
...ho!

558
00:26:10,680 --> 00:26:13,055
But then he turned around and
said he absolutely loved it,

559
00:26:13,080 --> 00:26:15,655
which is pretty cool!

560
00:26:15,680 --> 00:26:19,415
I feel like I might have a chance
of going straight through,

561
00:26:19,440 --> 00:26:21,095
which would be amazing.

562
00:26:22,400 --> 00:26:28,495
Sous-chef Lauren has served chilli,
lime and coriander sea salt scallops

563
00:26:28,520 --> 00:26:31,175
with a Sichuan pepper
sweetcorn puree,

564
00:26:31,200 --> 00:26:35,775
sea vegetables in a tequila, lime
and Himalayan pink salt dressing

565
00:26:35,800 --> 00:26:39,335
with passion fruit marinated
sea bass ceviche

566
00:26:39,360 --> 00:26:41,335
and green pickled tomatoes

567
00:26:41,360 --> 00:26:43,015
in a coral taco.

568
00:26:49,280 --> 00:26:51,735
Very neat presentation there,
Lauren.

569
00:26:51,760 --> 00:26:54,335
The scallop is nicely cooked.

570
00:26:54,360 --> 00:26:57,375
I'd like a bit more
of the salt on there.

571
00:26:57,400 --> 00:26:59,655
The ceviche, the sea bass
is nicely cured.

572
00:26:59,680 --> 00:27:01,495
It's very sharp.

573
00:27:01,520 --> 00:27:04,415
The sweetcorn puree
has Sichuan pepper in it,

574
00:27:04,440 --> 00:27:06,535
but it's quite subtle.

575
00:27:06,560 --> 00:27:08,615
I just think you could have been
braver in the use

576
00:27:08,640 --> 00:27:10,695
of the salt and pepper.

577
00:27:10,720 --> 00:27:12,495
I find your taco delightful.

578
00:27:12,520 --> 00:27:14,295
There's a little bit
of sharpness to it,

579
00:27:14,320 --> 00:27:15,895
and real chilli power at the end.

580
00:27:15,920 --> 00:27:19,095
But I don't pick up salt
and pepper at all.

581
00:27:19,120 --> 00:27:21,375
Love the flavour of the scallop.
Perfectly cooked.

582
00:27:21,400 --> 00:27:23,375
Love the little garnish
that you've got on top.

583
00:27:23,400 --> 00:27:25,295
This sweetcorn puree at the bottom,

584
00:27:25,320 --> 00:27:28,215
where there was the perfect carrier
for the Sichuan pepper,

585
00:27:28,240 --> 00:27:30,495
it's not there.
It's almost invisible.

586
00:27:30,520 --> 00:27:32,615
Don't get me wrong,
you've cooked some great food,

587
00:27:32,640 --> 00:27:34,255
but I don't think
you've hit the brief.

588
00:27:35,800 --> 00:27:39,535
That was brutal. The judges aren't
holding back at this stage.

589
00:27:39,560 --> 00:27:40,975
I actually want to cook again

590
00:27:41,000 --> 00:27:43,455
cos I think I need to show them
that I can do it.

591
00:27:43,480 --> 00:27:44,815
And we've got a second chance,

592
00:27:44,840 --> 00:27:46,855
so I can't be mad at
having a second chance.

593
00:27:49,160 --> 00:27:53,215
Head chef Tommy has made
a salt-cured Arctic char

594
00:27:53,240 --> 00:27:56,495
with a pink peppercorn
and coriander seed crust,

595
00:27:56,520 --> 00:27:57,895
fish mousse,

596
00:27:57,920 --> 00:27:59,935
filled black pepper dumplings,

597
00:27:59,960 --> 00:28:01,535
salt baked turnips,

598
00:28:01,560 --> 00:28:03,575
caramelised turnip puree,

599
00:28:03,600 --> 00:28:06,735
mangetout, and sea vegetables,

600
00:28:06,760 --> 00:28:10,695
served with a lemongrass sauce
split with dill oil.

601
00:28:17,200 --> 00:28:20,815
This char's delicious. Beautifully
brined, melts in the mouth,

602
00:28:20,840 --> 00:28:23,055
lovely and oily, but I love
that crunch on the top

603
00:28:23,080 --> 00:28:26,095
of the peppercorns
and the coriander.

604
00:28:26,120 --> 00:28:28,615
But what is really
glaringly obvious to me

605
00:28:28,640 --> 00:28:30,775
is that your wonton is not cooked.

606
00:28:30,800 --> 00:28:33,135
This is dry. It's not been in
long enough at all.

607
00:28:33,160 --> 00:28:34,575
Such a shame.

608
00:28:34,600 --> 00:28:36,575
I like the idea, though.

609
00:28:36,600 --> 00:28:39,415
In terms of the brief, Tommy,
I think that

610
00:28:39,440 --> 00:28:42,215
is a great use of salt and pepper.

611
00:28:42,240 --> 00:28:43,855
Your salt baked turnip,

612
00:28:43,880 --> 00:28:45,655
it hasn't lost the flavour
of the turnip

613
00:28:45,680 --> 00:28:47,575
so it's a bit peppery as well.

614
00:28:47,600 --> 00:28:51,895
And there's that caramelised turnip
puree down the bottom there.

615
00:28:51,920 --> 00:28:53,935
That was delicious.

616
00:28:53,960 --> 00:28:55,335
Love the sauce.

617
00:28:55,360 --> 00:28:57,695
It's like a Thai sauce -
it's coconut-milk creamy,

618
00:28:57,720 --> 00:28:59,455
it's got lemongrass
running through it,

619
00:28:59,480 --> 00:29:01,335
it's got that tingle of pepper

620
00:29:01,360 --> 00:29:03,775
and it's also been seasoned
quite heavily with salt.

621
00:29:06,040 --> 00:29:08,815
TOMMY: Yeah, it was good as a whole.
They enjoyed the dish.

622
00:29:08,840 --> 00:29:10,975
I just made an error
with my dumplings.

623
00:29:11,000 --> 00:29:12,535
Marcus picked it up and, like,

624
00:29:12,560 --> 00:29:15,215
"Yes, it's such a shame we can't
eat it," you know. And, like,

625
00:29:15,240 --> 00:29:18,335
do you know how much work I put
into that bloody wonton pastry?

626
00:29:18,360 --> 00:29:20,295
Oh, so annoying.

627
00:29:22,800 --> 00:29:26,375
Private chef Philippe has cooked
oeuf parfait -

628
00:29:26,400 --> 00:29:29,775
a slow-cooked egg
topped with alligator pepper

629
00:29:29,800 --> 00:29:32,775
in a hay-infused
smoked pepper jelly,

630
00:29:32,800 --> 00:29:36,415
roasted carrot with honey
and timut pepper,

631
00:29:36,440 --> 00:29:38,655
Penja pepper Parmesan biscuit,

632
00:29:38,680 --> 00:29:40,135
kumquats,

633
00:29:40,160 --> 00:29:42,215
curried coconut cream,

634
00:29:42,240 --> 00:29:45,175
and a spinach coulis
with brown butter.

635
00:29:46,960 --> 00:29:49,135
Philippe, I look at your
presentation

636
00:29:49,160 --> 00:29:50,855
and I'm just full of wonder.

637
00:29:50,880 --> 00:29:54,055
I'm curious. I can't wait to
see what this dish is all about.

638
00:30:00,800 --> 00:30:04,175
Your egg with this jelly
over the top,

639
00:30:04,200 --> 00:30:06,815
when you cut into it,
it's perfectly cooked under there.

640
00:30:06,840 --> 00:30:09,695
I love the hints of the pepper
through that jelly.

641
00:30:09,720 --> 00:30:12,375
And then I take your
salty Parmesan biscuit

642
00:30:12,400 --> 00:30:17,295
and I'm just swiping it on there.
It's rich, it's indulgent.

643
00:30:17,320 --> 00:30:20,295
I've got crazy flavours going off,

644
00:30:20,320 --> 00:30:22,695
but I know that I'm enjoying it.

645
00:30:22,720 --> 00:30:25,695
This puree is stunning.

646
00:30:25,720 --> 00:30:29,135
It starts almost like
a coconut mousse

647
00:30:29,160 --> 00:30:33,135
and finishes tasting like
pepper AND a curry.

648
00:30:33,160 --> 00:30:36,535
But then I've got cheese, honey,

649
00:30:36,560 --> 00:30:39,895
kumquat, salt, pepper, egg yolk.

650
00:30:39,920 --> 00:30:42,255
And I'm struggling.
It's too much for me.

651
00:30:44,040 --> 00:30:45,735
I just think you're trying too hard.

652
00:30:45,760 --> 00:30:48,775
I think your cookery is excellent.
I think your ideas are brilliant.

653
00:30:48,800 --> 00:30:52,095
You've got some amazing
spice pepper used in this dish,

654
00:30:52,120 --> 00:30:54,735
but when you're putting them
all together on one plate,

655
00:30:54,760 --> 00:30:57,735
it's really hard to identify
what it is you're eating.

656
00:30:57,760 --> 00:30:59,415
It's so unusual.

657
00:30:59,440 --> 00:31:01,095
Challenging.

658
00:31:03,560 --> 00:31:05,375
PHILIPPE: I think it's interesting.

659
00:31:05,400 --> 00:31:08,295
I don't like doing something
that I know.

660
00:31:09,680 --> 00:31:11,415
I take some risk.

661
00:31:11,440 --> 00:31:12,695
It's OK.

662
00:31:16,120 --> 00:31:19,215
Head chef Charlie has made
a strawberry trifle

663
00:31:19,240 --> 00:31:22,855
with pink peppercorn jelly
and sponge fingers,

664
00:31:22,880 --> 00:31:24,895
Sichuan pepper custard

665
00:31:24,920 --> 00:31:27,095
and black pepper cheesecake mix,

666
00:31:27,120 --> 00:31:29,895
topped with brown butter hazelnuts,

667
00:31:29,920 --> 00:31:32,055
Kampot popping candy,

668
00:31:32,080 --> 00:31:34,295
and candy pink peppercorns.

669
00:31:41,040 --> 00:31:43,455
I've got intense strawberry
flavour below,

670
00:31:43,480 --> 00:31:45,735
I'm coming up into custard,
I'm moving into cream,

671
00:31:45,760 --> 00:31:48,135
I've got the salty nut on the top.

672
00:31:48,160 --> 00:31:51,575
But throughout I've got
a little hint of pepper -

673
00:31:51,600 --> 00:31:54,575
enough to notice,
not enough to ruin a trifle.

674
00:31:54,600 --> 00:31:56,415
What I particularly love

675
00:31:56,440 --> 00:31:59,335
is the crunch I get from
candied peppercorns.

676
00:32:00,640 --> 00:32:03,575
Charlie, that's a cute-looking
trifle.

677
00:32:03,600 --> 00:32:06,855
What I really, really like
is your pop rock,

678
00:32:06,880 --> 00:32:08,775
cos it's sharp citrus

679
00:32:08,800 --> 00:32:12,655
and that's leaving peppery notes
on the tongue afterwards.

680
00:32:12,680 --> 00:32:14,495
I think in the execution of
your dish,

681
00:32:14,520 --> 00:32:16,695
there's, you know, parts there
to keep an eye on -

682
00:32:16,720 --> 00:32:19,055
the texture of the custard,
a bit too set.

683
00:32:19,080 --> 00:32:21,775
And again, the cheese mix,
slightly over whipped.

684
00:32:23,080 --> 00:32:27,175
I admire your bravery, bringing
peppercorns into an English custard.

685
00:32:27,200 --> 00:32:29,095
I think it's very clever.

686
00:32:29,120 --> 00:32:31,535
But I think you've just been
a little bit on the timid side.

687
00:32:31,560 --> 00:32:34,895
You could have really elevated
the pink peppercorns in the sponge

688
00:32:34,920 --> 00:32:38,175
because it's an explosion in
the sweetness of the strawberry

689
00:32:38,200 --> 00:32:40,495
that I'm waiting for.
And it's not quite there.

690
00:32:43,200 --> 00:32:46,055
Allin all, I don't think it went
that bad, if I'm honest.

691
00:32:46,080 --> 00:32:47,495
I think they liked the bravery.

692
00:32:47,520 --> 00:32:49,975
They just wanted a touch
more pepper.

693
00:32:50,000 --> 00:32:52,175
If it is enough to get me
through, I'll be super happy.

694
00:32:52,200 --> 00:32:54,295
Bottom line is, none of us
want to cook again today,

695
00:32:54,320 --> 00:32:55,735
but what will be will be.

696
00:32:57,240 --> 00:33:00,935
Sous-chef Tom has made a
pink peppercorn chocolate tart

697
00:33:00,960 --> 00:33:03,095
with black pepper pastry,

698
00:33:03,120 --> 00:33:06,615
pink peppercorn and blood orange
pate de fruits,

699
00:33:06,640 --> 00:33:08,375
orange segments,

700
00:33:08,400 --> 00:33:10,455
orange gel,

701
00:33:10,480 --> 00:33:13,175
with a caramel
salt and pepper popcorn

702
00:33:13,200 --> 00:33:15,295
and a Tellicherry pepper ice cream.

703
00:33:16,520 --> 00:33:18,935
Tom, what a delightful presentation,

704
00:33:18,960 --> 00:33:21,735
from the decoration on top
of the ice cream

705
00:33:21,760 --> 00:33:23,295
to the little tartlet here.

706
00:33:29,000 --> 00:33:32,135
Really good pastry
and dark, rich, sweet chocolate

707
00:33:32,160 --> 00:33:34,655
that finishes with
quite a bit of pepper.

708
00:33:34,680 --> 00:33:36,495
Your popcorn, delightful!

709
00:33:36,520 --> 00:33:38,575
Like, bit of, like, toffee
across the top of it,

710
00:33:38,600 --> 00:33:41,215
but a little bit of salt,
as well. Fantastic.

711
00:33:42,520 --> 00:33:44,455
Even when you get the ice cream
with jelly

712
00:33:44,480 --> 00:33:46,735
and it's sort of chewy
at the same time,

713
00:33:46,760 --> 00:33:50,495
that's really a bit of sense of
childhood fun, having that there.

714
00:33:50,520 --> 00:33:53,055
I'm really enjoying this.
Thank you.

715
00:33:53,080 --> 00:33:55,895
Dark chocolate carries
pink peppercorns beautifully well.

716
00:33:55,920 --> 00:33:58,615
But you put a bit of popcorn
and some of that ice cream

717
00:33:58,640 --> 00:34:01,655
on that plate with that
dark chocolate, it's fabulous.

718
00:34:01,680 --> 00:34:03,775
And, of course, then you've
got the pate de fruits,

719
00:34:03,800 --> 00:34:06,335
which brings sweetness
into the dish, too.

720
00:34:06,360 --> 00:34:09,015
You practically blew up
the vacuum-pack machine -

721
00:34:09,040 --> 00:34:11,295
that had to be thrown away,
you started again.

722
00:34:11,320 --> 00:34:13,815
Yet you still come to the table
with a dessert

723
00:34:13,840 --> 00:34:16,255
that absolutely nails the brief.

724
00:34:16,280 --> 00:34:19,615
When I blew up the vac-pack machine,
it was like a turning point.

725
00:34:19,640 --> 00:34:22,615
Like, |1 felt like 1'd either
crash and burn or sort myself out.

726
00:34:22,640 --> 00:34:24,735
So I just stood by my bench,
just breathed

727
00:34:24,760 --> 00:34:26,655
and then got back to it.
But I'm glad I did

728
00:34:26,680 --> 00:34:29,775
because it was a great result and
I'm glad I got there in the end.

729
00:34:33,720 --> 00:34:36,335
GREGG: Chefs, fantastic.
We've got to make a decision.

730
00:34:36,360 --> 00:34:38,855
Four of you are going straight
through to the next round.

731
00:34:38,880 --> 00:34:40,855
Four of you are staying here
to cook again.

732
00:34:40,880 --> 00:34:42,335
Thank you, chefs. Off you go.

733
00:34:53,960 --> 00:34:56,335
That was an amazing start
to the semifinals.

734
00:34:56,360 --> 00:34:59,375
There was excitement and
definitely skills in this kitchen.

735
00:34:59,400 --> 00:35:00,775
Do you have a standout chef?

736
00:35:00,800 --> 00:35:04,535
Tom, with the chocolate tart,
the popcorn and the ice cream.

737
00:35:04,560 --> 00:35:08,775
All of that with salt and pepper,
I thought was literally outstanding.

738
00:35:08,800 --> 00:35:10,415
Beautiful dessert from Tom.

739
00:35:10,440 --> 00:35:12,615
This chef deserves to go through.

740
00:35:12,640 --> 00:35:14,935
I've got another favourite,
I think,

741
00:35:14,960 --> 00:35:17,295
which proves it's good to be
different.

742
00:35:17,320 --> 00:35:19,295
And that's Kasae
with the cheese.

743
00:35:19,320 --> 00:35:20,775
I like the bravery of it.

744
00:35:20,800 --> 00:35:23,535
It's a cheese I detest,
but today I actually loved it.

745
00:35:23,560 --> 00:35:25,455
Inventive, creative, different.

746
00:35:25,480 --> 00:35:26,975
She did a good job.

747
00:35:27,000 --> 00:35:30,455
Right. That in many ways
is the easier bit.

748
00:35:30,480 --> 00:35:33,495
Who didn't reach their own
high standards today?

749
00:35:33,520 --> 00:35:36,575
Kyle's dish today for me
was one of his weakest dishes.

750
00:35:36,600 --> 00:35:39,335
He's excited me so much
through this competition

751
00:35:39,360 --> 00:35:42,175
and today I just felt
his mackerel dish was a bit flat.

752
00:35:42,200 --> 00:35:44,375
There was nothing wrong
with Lauren's cooking,

753
00:35:44,400 --> 00:35:46,935
but she's normally so much
more creative,

754
00:35:46,960 --> 00:35:48,495
so much more inventive.

755
00:35:48,520 --> 00:35:49,695
Yeah, I'd have to agree.

756
00:35:49,720 --> 00:35:52,015
Though the scallop was
beautifully cooked from Lauren,

757
00:35:52,040 --> 00:35:54,135
she really could have gone to town
and enjoyed it

758
00:35:54,160 --> 00:35:57,255
with lots of pepper and
more use of the salt.

759
00:35:57,280 --> 00:36:00,055
We have four chefs that
we haven't discussed.

760
00:36:00,080 --> 00:36:01,255
Tommy...

761
00:36:02,960 --> 00:36:04,135
...Charlie...

762
00:36:06,160 --> 00:36:07,535
...Philippe...

763
00:36:09,280 --> 00:36:10,575
...and James.

764
00:36:11,880 --> 00:36:13,615
Which two go straight through?

765
00:36:13,640 --> 00:36:15,695
Which two remain and cook again?

766
00:36:20,360 --> 00:36:22,415
We thought, particularly
challenging brief.

767
00:36:22,440 --> 00:36:23,895
Well done, all of you.

768
00:36:23,920 --> 00:36:25,735
Four of you are going
straight through.

769
00:36:25,760 --> 00:36:28,175
Four of you will remain here
to cook again.

770
00:36:29,920 --> 00:36:33,535
We think there are two chefs that
really did show great creativity,

771
00:36:33,560 --> 00:36:36,135
great style and really did
smash that brief.

772
00:36:36,160 --> 00:36:39,975
And of course, they are going
straight through to the next round.

773
00:36:40,000 --> 00:36:41,615
Tom,

774
00:36:41,640 --> 00:36:43,255
Kasae,

775
00:36:43,280 --> 00:36:45,535
congratulations.
Very, very well done.

776
00:36:49,320 --> 00:36:52,415
One other chef we feel
has done more than enough

777
00:36:52,440 --> 00:36:53,935
to secure their place.

778
00:36:55,840 --> 00:36:58,935
Tommy, well done. Thank you.

779
00:37:02,000 --> 00:37:04,615
The fourth chef going
straight through...

780
00:37:09,920 --> 00:37:11,575
...well done, James.

781
00:37:11,600 --> 00:37:13,135
Congratulations.

782
00:37:16,760 --> 00:37:19,855
James, Tommy, Tom, Kasae,

783
00:37:19,880 --> 00:37:21,175
off you go, chefs.

784
00:37:21,200 --> 00:37:23,095
Your work for now is done.

785
00:37:23,120 --> 00:37:25,655
Good luck, guys. Good luck.
Thank you. Thank you.

786
00:37:25,680 --> 00:37:26,895
Well done, chefs.

787
00:37:33,880 --> 00:37:35,335
Nice one!

788
00:37:37,240 --> 00:37:38,255
Well done.

789
00:37:38,280 --> 00:37:39,655
Wahey!

790
00:37:41,880 --> 00:37:44,135
You hear them celebrating?

791
00:37:44,160 --> 00:37:45,775
That's tough.

792
00:37:45,800 --> 00:37:47,855
But that's what this competition
is all about.

793
00:37:47,880 --> 00:37:50,215
This is the semifinals.

794
00:37:50,240 --> 00:37:52,895
This is going to be difficult -
there's no two ways about it.

795
00:37:52,920 --> 00:37:55,215
At the end of this,
two of you will be going home.

796
00:37:56,760 --> 00:37:58,935
What we would like you to do

797
00:37:58,960 --> 00:38:02,135
is to create one plant-based dish.

798
00:38:03,480 --> 00:38:08,455
Behind us is an array of
amazing ingredients.

799
00:38:10,160 --> 00:38:15,375
Bring that fire and that energy,
creativeness, be bold,

800
00:38:15,400 --> 00:38:17,615
and you will cement your place
in the next round.

801
00:38:17,640 --> 00:38:18,895
You know what's at stake.

802
00:38:18,920 --> 00:38:20,895
You know what is expected of you.

803
00:38:20,920 --> 00:38:23,775
70 minutes, chefs. Come on.
Up you come.

804
00:38:30,600 --> 00:38:31,775
KYLE: I was expecting it.

805
00:38:31,800 --> 00:38:33,895
Fully deserve to be in this
position, so...

806
00:38:33,920 --> 00:38:35,775
I'm ready for it, though.

807
00:38:35,800 --> 00:38:37,615
PHILIPPE:
These are nice ingredients.

808
00:38:37,640 --> 00:38:39,655
I have to find the right
combination.

809
00:38:39,680 --> 00:38:43,335
I don't cook every time
with meat and fish or protein,

810
00:38:43,360 --> 00:38:45,855
so I find this interesting, yeah.

811
00:38:45,880 --> 00:38:48,735
CHARLIE: I love mushrooms.
I know it's a go-to staple

812
00:38:48,760 --> 00:38:51,535
for vegan plant-based food.
That's what I'm going with.

813
00:39:00,960 --> 00:39:03,615
The last time Kyle made
a plant-based dish,

814
00:39:03,640 --> 00:39:05,295
it really blew us away.

815
00:39:05,320 --> 00:39:07,415
It was a wonderful celeriac dish.

816
00:39:07,440 --> 00:39:09,375
If he can do something
similar again,

817
00:39:09,400 --> 00:39:11,935
for sure, he will keep his place
in the competition.

818
00:39:14,520 --> 00:39:16,175
I'm going to do a mushroom veloute.

819
00:39:16,200 --> 00:39:20,335
Just using a mixture of mushrooms -
shiitake, hen-of-the-woods, and cep.

820
00:39:20,360 --> 00:39:23,175
And I'm going to do some pickled
shiitake mushrooms,

821
00:39:23,200 --> 00:39:25,775
black truffle,
some roasted hazelnuts.

822
00:39:25,800 --> 00:39:27,935
And it's all about balance.
Just keeping it simple.

823
00:39:27,960 --> 00:39:30,735
You kept it simple last time.
Yeah, I did.

824
00:39:30,760 --> 00:39:33,295
It's always a risk, but if
something works, don't change it.

825
00:39:33,320 --> 00:39:35,855
I feel like this dish works.
What's going to make this special?

826
00:39:35,880 --> 00:39:37,615
Are you going to add anything more
into it?

827
00:39:37,640 --> 00:39:39,295
Are you going to put anything
on the side?

828
00:39:39,320 --> 00:39:41,375
You know, this just sounds
like a bowl of soup to me.

829
00:39:41,400 --> 00:39:44,775
I'm not quite sure. Obviously,
now I'm asking questions. Um...

830
00:39:44,800 --> 00:39:46,855
Yeah, I am going to do
something on the side, yeah.

831
00:39:46,880 --> 00:39:48,895
Right, over to you. I suggest maybe

832
00:39:48,920 --> 00:39:51,455
you go and have a look at that
table again. Oui, Chef.

833
00:39:54,640 --> 00:39:57,495
Kyle is making a dish
of mushrooms.

834
00:39:59,240 --> 00:40:01,975
Oyster mushroom doesn't
have a massive flavour,

835
00:40:02,000 --> 00:40:03,735
so he's going to have to
really maximise

836
00:40:03,760 --> 00:40:05,895
the flavour of the mushrooms
that he's got.

837
00:40:09,360 --> 00:40:11,335
I'm going to do a brown butter,

838
00:40:11,360 --> 00:40:13,855
vegan cheese and truffle
cheese to as tie

839
00:40:13,880 --> 00:40:15,975
to go on the side of me
mushroom veloute.

840
00:40:16,000 --> 00:40:18,855
I think it was good for Kyle
to go back to the bench

841
00:40:18,880 --> 00:40:21,135
because I was questioning
whether or not he was going to

842
00:40:21,160 --> 00:40:22,535
give us enough this round,

843
00:40:22,560 --> 00:40:26,335
and I feel that he needs to get
that energy back into his cookery

844
00:40:26,360 --> 00:40:28,215
and deliver us some great food.

845
00:40:36,480 --> 00:40:38,615
Philippe, how are you feeling?

846
00:40:38,640 --> 00:40:40,295
It's a competition, so

847
00:40:40,320 --> 00:40:43,335
I have to prove that
I have earned my place,

848
00:40:43,360 --> 00:40:46,135
if I want to go as far as I can.

849
00:40:46,160 --> 00:40:50,015
Plant-based cuisine, is it something
that you've done quite a bit of?

850
00:40:50,040 --> 00:40:55,255
I have to do as a chef, and I think
it's really interesting, cos...

851
00:40:55,280 --> 00:40:59,175
...even in my country, people
sometimes don't have the money

852
00:40:59,200 --> 00:41:02,815
to buy meat or fish.
So we need to eat plant-based.

853
00:41:02,840 --> 00:41:04,295
So what are you doing?

854
00:41:04,320 --> 00:41:05,935
Asparagus.

855
00:41:05,960 --> 00:41:08,615
The sauce is called dja sauce,
it's from Benin,

856
00:41:08,640 --> 00:41:11,455
and it's a fried tomato sauce

857
00:41:11,480 --> 00:41:13,575
served with cassava, coconut milk,

858
00:41:13,600 --> 00:41:15,535
lemongrass and plantain puree.

859
00:41:18,480 --> 00:41:20,375
I'm really curious about this dish.

860
00:41:20,400 --> 00:41:23,895
I've never had white asparagus
with plantain puree before,

861
00:41:23,920 --> 00:41:26,375
but now I'm thinking about it,
I mean, the sweetness.

862
00:41:26,400 --> 00:41:28,335
So it could work with the asparagus,

863
00:41:28,360 --> 00:41:30,335
and of course, a tomato sauce.

864
00:41:30,360 --> 00:41:32,095
And then, I don't know,
the cassava fries.

865
00:41:32,120 --> 00:41:34,495
Is it going on top or on the side?

866
00:41:34,520 --> 00:41:37,015
Definitely another
interesting-sounding

867
00:41:37,040 --> 00:41:38,215
dish from Philippe.

868
00:41:40,480 --> 00:41:42,135
Whoa, you're halfway!

869
00:41:42,160 --> 00:41:44,335
35 minutes left. Let's go!

870
00:41:51,360 --> 00:41:53,335
Charlie, you are a powerhouse!

871
00:41:53,360 --> 00:41:55,895
There's some serious energy
coming from here. What's going on?

872
00:41:55,920 --> 00:41:57,215
I've got quite a lot going on.

873
00:41:57,240 --> 00:41:59,695
To find out we're halfway through,
I'm a little bit in the mix.

874
00:41:59,720 --> 00:42:01,575
Have you given yourself
loads and loads to do?

875
00:42:01,600 --> 00:42:03,935
Yeah, quite a lot, actually.
So the plan is, at the moment,

876
00:42:03,960 --> 00:42:05,775
I'm going to roast off
some hen-of-the-woods

877
00:42:05,800 --> 00:42:07,335
and some king oyster mushrooms.

878
00:42:07,360 --> 00:42:10,775
And then I've got a jus that I've
made from the artichoke peels,

879
00:42:10,800 --> 00:42:13,975
the artichoke trim,
and then I've got dusted pastry

880
00:42:14,000 --> 00:42:16,055
with seaweed and dried mushrooms,
as well,

881
00:42:16,080 --> 00:42:17,335
And I'm going to roll that up

882
00:42:17,360 --> 00:42:19,775
and then build it as
a millefeuille, hopefully. Whoa.

883
00:42:19,800 --> 00:42:22,175
Cos, actually, you do
eat veggie at home, right?

884
00:42:22,200 --> 00:42:24,535
Yeah, but it's not really
my strong point of cooking.

885
00:42:24,560 --> 00:42:26,135
I was a chef before
I was plant-based,

886
00:42:26,160 --> 00:42:28,695
so it's just kind of something
I've taught myself along the way.

887
00:42:30,440 --> 00:42:33,335
Charlie's got a lot of work to do.
He's got to do the pastry.

888
00:42:33,360 --> 00:42:36,135
He's got to make sure that that
artichoke puree is thick enough

889
00:42:36,160 --> 00:42:39,815
cos I think he wants to pipe it
to decorate the millefeuille.

890
00:42:39,840 --> 00:42:42,735
If all the ingredients don't
cool down in time, then Charlie

891
00:42:42,760 --> 00:42:45,055
will have to rethink how
he presents this millefeuille,

892
00:42:45,080 --> 00:42:47,815
especially if he's got sauce
he's going to pour into it.

893
00:42:56,360 --> 00:42:58,655
MARCUS: Some of the best food
that Lauren's cooked for us

894
00:42:58,680 --> 00:43:00,175
has been in an invention test,

895
00:43:00,200 --> 00:43:03,975
so I'm expecting her to
really rise to this challenge,

896
00:43:04,000 --> 00:43:05,775
just give us a fabulous dish

897
00:43:05,800 --> 00:43:08,055
that's going to keep her
in this competition.

898
00:43:11,960 --> 00:43:13,655
Plant-based food,
is that your thing?

899
00:43:13,680 --> 00:43:16,015
It's not. One of my brothers
is plant-based,

900
00:43:16,040 --> 00:43:17,615
so we did try and adapt as a family

901
00:43:17,640 --> 00:43:20,015
to make sure that he had food
to eat at the gatherings,

902
00:43:20,040 --> 00:43:22,975
so it is something that I can work
with and makes you think.

903
00:43:23,000 --> 00:43:24,855
And you have to also intensify
the flavours.

904
00:43:24,880 --> 00:43:28,415
You can't rely on maybe chicken or
prawns for their natural flavouring.

905
00:43:28,440 --> 00:43:32,055
What's your dish, please?
It's going to be like a curry.

906
00:43:32,080 --> 00:43:35,015
So we're going to have
tandoori oyster mushrooms.

907
00:43:35,040 --> 00:43:37,295
The mushroom is going to give
that meatiness to it.

908
00:43:37,320 --> 00:43:40,535
I'm going to create, like,
a curry fondant potato

909
00:43:40,560 --> 00:43:41,975
and some flatbreads as well.

910
00:43:42,000 --> 00:43:44,895
And then I might add a carrot
salad to it for some freshness.

911
00:43:44,920 --> 00:43:46,975
You have given us some
cracking dishes -

912
00:43:47,000 --> 00:43:49,575
I see no reason why you shouldn't
give us another one. Thank you.

913
00:43:51,160 --> 00:43:54,295
I'm liking the sound
of Lauren's curry dish.

914
00:43:55,960 --> 00:43:58,935
I'm curious about how she's
going to present this.

915
00:43:58,960 --> 00:44:02,735
I hope Lauren has given some thought
about really pushing this dish,

916
00:44:02,760 --> 00:44:04,615
to bring a point of
difference to it.

917
00:44:04,640 --> 00:44:06,015
Trying to replicate

918
00:44:06,040 --> 00:44:08,735
as if the mushrooms are being,
like, cooked in a tandoori pan,

919
00:44:08,760 --> 00:44:10,255
trying to get some char in it.

920
00:44:10,280 --> 00:44:12,295
And I've got some coconut yoghurt,
some spices,

921
00:44:12,320 --> 00:44:15,135
so this will be, like, my main
protein in my curry, basically.

922
00:44:16,480 --> 00:44:18,935
MARCUS: I think using curry spices
in a plant-based dish

923
00:44:18,960 --> 00:44:23,255
is a great idea. It does elevate
the flavours of the ingredients.

924
00:44:23,280 --> 00:44:25,215
It's going to be about the balance.

925
00:44:28,440 --> 00:44:30,375
Chefs, you have 15 minutes left.

926
00:44:30,400 --> 00:44:34,255
15 minutes to keep yourselves
in this competition.

927
00:44:34,280 --> 00:44:35,455
Come on.

928
00:44:37,960 --> 00:44:40,015
Kyle, what you got there?
A cheese sandwich?

929
00:44:40,040 --> 00:44:43,215
Yeah, a little vegan cheese
and black truffle to as tie.

930
00:44:43,240 --> 00:44:45,135
I've gone back to Nan's house, so...

931
00:44:45,160 --> 00:44:46,815
Cheese and truffle to as tie?

932
00:44:46,840 --> 00:44:48,255
Yeah. Come on!

933
00:44:50,920 --> 00:44:52,135
I've toned down a little bit.

934
00:44:52,160 --> 00:44:54,175
I've decided not to do
a millefeuille in the end.

935
00:44:54,200 --> 00:44:55,695
Still gone with the pastry idea,

936
00:44:55,720 --> 00:44:58,335
I'm just not doing three layers.
I'm going to build everything up

937
00:44:58,360 --> 00:45:01,055
almost like... like a
deconstructed tart, | suppose.

938
00:45:05,600 --> 00:45:07,855
Final five minutes.

939
00:45:07,880 --> 00:45:09,135
Final five.

940
00:45:10,320 --> 00:45:11,735
PHILIPPE: I did what I have to do.

941
00:45:11,760 --> 00:45:14,375
I try to do my plating properly

942
00:45:14,400 --> 00:45:16,055
and be ready.

943
00:45:16,080 --> 00:45:17,655
I think I'm happy with the dish.

944
00:45:19,760 --> 00:45:22,535
To do it in an hour with no recipe
for the bread,

945
00:45:22,560 --> 00:45:24,055
I'm happy with it. Nice textures.

946
00:45:24,080 --> 00:45:25,575
Flavour's really good in the sauce.

947
00:45:25,600 --> 00:45:27,255
I hope it's enough.

948
00:45:31,120 --> 00:45:32,295
That's it, chefs.

949
00:45:32,320 --> 00:45:34,255
Time's up. Fabulous.

950
00:45:37,560 --> 00:45:39,335
That was carnage.

951
00:45:39,360 --> 00:45:41,415
I literally felt like ten
minutes ago, we started.

952
00:45:41,440 --> 00:45:45,375
When they were like, "You're halfway
through," I was like... Yeah...

953
00:45:45,400 --> 00:45:48,655
For Philippe's plant-based
invention dish,

954
00:45:48,680 --> 00:45:51,175
he has made cassava fries,

955
00:45:51,200 --> 00:45:54,855
coconut milk, lemongrass
and plantain puree,

956
00:45:54,880 --> 00:45:56,455
dja sauce -

957
00:45:56,480 --> 00:45:59,535
a tomato-based sauce
from Benin in West Africa -

958
00:45:59,560 --> 00:46:03,015
and white asparagus
with a tahini dressing.

959
00:46:09,600 --> 00:46:10,895
I like the asparagus.

960
00:46:10,920 --> 00:46:13,295
Asparagus is cooked well,
still got a little bit of give.

961
00:46:13,320 --> 00:46:15,975
Like your cassava fries.

962
00:46:16,000 --> 00:46:18,895
The panko on the outside
makes them crispy.

963
00:46:18,920 --> 00:46:21,615
I think you've got
some delightful flavours,

964
00:46:21,640 --> 00:46:24,135
but I'm putting it into
different compartments.

965
00:46:24,160 --> 00:46:26,295
I've got cassava
and tomato sauce one side.

966
00:46:26,320 --> 00:46:28,255
I've got asparagus
and tahini the other side.

967
00:46:28,280 --> 00:46:31,255
I wouldn't want to
mix these two together.

968
00:46:31,280 --> 00:46:33,495
Tahini vinaigrette,
I'm really enjoying that.

969
00:46:33,520 --> 00:46:35,935
Nice sharpness to it.
The tahini's coming through.

970
00:46:35,960 --> 00:46:37,655
I'm enjoying the tomato sauce,

971
00:46:37,680 --> 00:46:40,255
the spice, the heat, the warmth
that goes through that.

972
00:46:40,280 --> 00:46:43,615
But I don't think it works
together as a plate of food.

973
00:46:43,640 --> 00:46:48,175
The tomato sauce has developed
this fondue-like texture,

974
00:46:48,200 --> 00:46:51,655
but it's got a heat from the spices
you've got into it.

975
00:46:51,680 --> 00:46:53,455
I've taken the cassava crisp

976
00:46:53,480 --> 00:46:56,575
and just dipped it into
the spicy tomato sauce

977
00:46:56,600 --> 00:46:59,055
and took some of that plantain
with it and loved it.

978
00:46:59,080 --> 00:47:01,375
For a plant-based dish,
I've enjoyed it.

979
00:47:04,120 --> 00:47:06,455
Today, it's been
the most stressful day

980
00:47:06,480 --> 00:47:08,695
since the beginning
of the competition.

981
00:47:08,720 --> 00:47:12,335
I had different feedbacks
about my dishes.

982
00:47:12,360 --> 00:47:13,935
I did my best.

983
00:47:13,960 --> 00:47:15,655
I hope that's enough.

984
00:47:18,880 --> 00:47:21,895
Kyle has served a
wild mushroom veloute -

985
00:47:21,920 --> 00:47:24,095
pan-roasted king oyster mushroom

986
00:47:24,120 --> 00:47:27,895
topped with grated vegan cheese
and black truffle,

987
00:47:27,920 --> 00:47:29,615
roasted hazelnuts,

988
00:47:29,640 --> 00:47:31,415
pickled shiitake mushroom

989
00:47:31,440 --> 00:47:33,615
and chive oil,

990
00:47:33,640 --> 00:47:37,495
served with a vegan bechamel cheese
and black truffle to as tie.

991
00:47:43,880 --> 00:47:46,455
I think you got some really good
flavour out of these mushrooms

992
00:47:46,480 --> 00:47:47,895
for this veloute. It's creamy.

993
00:47:47,920 --> 00:47:50,975
I love the additions of the
roasted hazelnuts on the plate.

994
00:47:51,000 --> 00:47:53,775
The toastie's beautifully cooked.
A little bit of garlic over there.

995
00:47:53,800 --> 00:47:55,615
Vegan cheese, the truffle...

996
00:47:55,640 --> 00:47:58,375
The dish itself is full of flavour.

997
00:47:58,400 --> 00:48:01,975
I particularly like the sweet
acidity across that mushroom.

998
00:48:02,000 --> 00:48:05,615
What I will say is it's
quite heavily seasoned.

999
00:48:05,640 --> 00:48:09,055
It's a little bit salty for me.

1000
00:48:09,080 --> 00:48:10,615
Great presentation there, Kyle.

1001
00:48:10,640 --> 00:48:13,895
I'm loving the green oil
over the beige veloute.

1002
00:48:13,920 --> 00:48:16,295
The king oyster is cooked nicely.

1003
00:48:16,320 --> 00:48:19,015
The to as tie has a hint of truffle
through it.

1004
00:48:19,040 --> 00:48:21,735
But the bechamel is a bit dense.

1005
00:48:21,760 --> 00:48:25,055
I just find together with cheese
on a thick soup,

1006
00:48:25,080 --> 00:48:27,375
it's really rich but tasty.

1007
00:48:29,680 --> 00:48:31,615
Veloute was a little bit thick.

1008
00:48:31,640 --> 00:48:33,655
I probably could have added
a bit of water to it.

1009
00:48:33,680 --> 00:48:36,055
It would probably have toned
the seasoning down a touch,

1010
00:48:36,080 --> 00:48:39,015
but I think it would've lost
acidity, so... It's one of them.

1011
00:48:39,040 --> 00:48:40,855
I'm happy with what I gave.

1012
00:48:40,880 --> 00:48:42,975
Really good review from Marcus,

1013
00:48:43,000 --> 00:48:47,055
so that was the most important one
for me, to rectify that first round.

1014
00:48:50,840 --> 00:48:54,135
Lauren has made
tandoori oyster mushrooms

1015
00:48:54,160 --> 00:48:58,175
in a cumin, garam masala
and chilli curry sauce,

1016
00:48:58,200 --> 00:48:59,735
crispy chickpeas,

1017
00:48:59,760 --> 00:49:02,175
tamarind fondant potatoes,

1018
00:49:02,200 --> 00:49:04,055
and pickled carrots,

1019
00:49:04,080 --> 00:49:05,695
served with a roti.

1020
00:49:12,400 --> 00:49:14,455
Your dish needs work in presentation

1021
00:49:14,480 --> 00:49:17,335
cos you've kind of got
beigey, orangey, beigey,

1022
00:49:17,360 --> 00:49:19,935
like, everywhere.
You need some work on that.

1023
00:49:21,120 --> 00:49:23,135
But I love your flavours.

1024
00:49:23,160 --> 00:49:26,375
You've got a lovely, creamy,
coconut-based sauce

1025
00:49:26,400 --> 00:49:29,415
that comes up like a mild curry,
like a madras.

1026
00:49:29,440 --> 00:49:31,015
The tamarind potatoes are a joy.

1027
00:49:31,040 --> 00:49:32,855
Nicely seasoned, soft.

1028
00:49:32,880 --> 00:49:34,775
And then that unique
tamarind sharpness

1029
00:49:34,800 --> 00:49:37,055
that you get across them. Very good.

1030
00:49:37,080 --> 00:49:40,415
The mushrooms have got a lovely
flavour to them. Nicely seasoned.

1031
00:49:40,440 --> 00:49:42,175
I love your roti on the side.

1032
00:49:42,200 --> 00:49:44,335
I agree with Gregg,
reference to presentation.

1033
00:49:44,360 --> 00:49:46,615
It really doesn't help that
you've chosen a plate

1034
00:49:46,640 --> 00:49:49,455
that's almost identical to
the colour of your curry sauce.

1035
00:49:49,480 --> 00:49:54,015
Don't get me wrong, there's
a lot about this dish I like.

1036
00:49:54,040 --> 00:49:56,655
The crispy chickpeas are delightful.

1037
00:49:56,680 --> 00:49:59,335
You've got the meaty
king oyster there,

1038
00:49:59,360 --> 00:50:02,055
which you've covered in the yoghurt
and then charred it,

1039
00:50:02,080 --> 00:50:04,335
and the flatbread.
I can eat all of this.

1040
00:50:04,360 --> 00:50:08,415
One more flatbread, please,
and I will finish it - happily.

1041
00:50:10,560 --> 00:50:12,935
LAUREN: So it was quite difficult
to present a curry.

1042
00:50:12,960 --> 00:50:15,935
But I'm just hoping, again, that
my flavours and different textures

1043
00:50:15,960 --> 00:50:18,335
is enough to put me through,

1044
00:50:18,360 --> 00:50:21,855
and for them to see that I have
got it in me to go forward.

1045
00:50:25,000 --> 00:50:27,855
Charlie has cooked
roasted king oyster mushroom

1046
00:50:27,880 --> 00:50:30,135
topped with grated almonds,

1047
00:50:30,160 --> 00:50:34,335
hen-of-the-woods mushroom glazed
in sherry vinegar gastrique,

1048
00:50:34,360 --> 00:50:36,335
artichoke puree,

1049
00:50:36,360 --> 00:50:37,855
seaweed cracker,

1050
00:50:37,880 --> 00:50:39,295
red onion jam,

1051
00:50:39,320 --> 00:50:42,695
asparagus and courgettes,

1052
00:50:42,720 --> 00:50:45,775
finished with a seaweed
and artichoke jus.

1053
00:50:46,880 --> 00:50:48,695
Charlie, I really like

1054
00:50:48,720 --> 00:50:51,775
the way you've presented
your plant-based dish.

1055
00:50:51,800 --> 00:50:54,095
It just looks so precise.

1056
00:51:02,680 --> 00:51:07,575
The hen-of-the-woods has
beautiful texture,

1057
00:51:07,600 --> 00:51:09,615
and the king oyster mushroom,
as well.

1058
00:51:09,640 --> 00:51:11,095
Beautifully cooked.

1059
00:51:11,120 --> 00:51:13,815
It's got the nuttiness from what
you've grated over the top,

1060
00:51:13,840 --> 00:51:15,295
which is wonderful.

1061
00:51:15,320 --> 00:51:18,255
All together, it works very well.

1062
00:51:18,280 --> 00:51:20,775
I am so here for it. This is fire.

1063
00:51:22,280 --> 00:51:25,135
Your artichoke puree
is really smooth, creamy.

1064
00:51:25,160 --> 00:51:27,375
Your red onion jam,

1065
00:51:27,400 --> 00:51:31,375
thick, sweet across that savoury
little biscuit that you've made.

1066
00:51:31,400 --> 00:51:33,575
I'm into it, my friend.

1067
00:51:33,600 --> 00:51:35,455
I'm really enjoying this sauce.

1068
00:51:35,480 --> 00:51:36,615
It's excellent.

1069
00:51:36,640 --> 00:51:39,295
It's almost molasses,
meaty flavour.

1070
00:51:39,320 --> 00:51:41,495
It wraps everything together.

1071
00:51:41,520 --> 00:51:42,935
It brings the dish together.

1072
00:51:42,960 --> 00:51:45,495
I love the little asparagus
and the courgettes.

1073
00:51:45,520 --> 00:51:48,135
You've delivered
a very interesting plate of food.

1074
00:51:48,160 --> 00:51:50,375
Beautifully presented,
texturally delicious.

1075
00:51:50,400 --> 00:51:52,295
I'm very happy with this.
Well done.

1076
00:51:54,080 --> 00:51:55,695
CHARLIE: Feedback like that
is amazing.

1077
00:51:55,720 --> 00:51:57,975
That was my toughest cook yet.

1078
00:51:58,000 --> 00:52:03,335
I really, really felt that my place
in the competition was in jeopardy.

1079
00:52:03,360 --> 00:52:07,455
I said to myself before I went in,
I was like, "Not today.”

1080
00:52:07,480 --> 00:52:09,375
I gave it everything I had,

1081
00:52:09,400 --> 00:52:10,855
and I think it paid off.

1082
00:52:10,880 --> 00:52:12,375
Oh!

1083
00:52:20,800 --> 00:52:23,815
We've got four chefs here
and it's a bit sad,

1084
00:52:23,840 --> 00:52:26,615
because we have followed them
every step of the way,

1085
00:52:26,640 --> 00:52:28,655
and now we're going to say goodbye
to two of them.

1086
00:52:28,680 --> 00:52:30,295
Do you have a favourite
in this round?

1087
00:52:30,320 --> 00:52:32,975
Definitely have a favourite
and that's our young Charlie,

1088
00:52:33,000 --> 00:52:34,295
his mushroom dish.

1089
00:52:34,320 --> 00:52:36,215
It looked really elegant

1090
00:52:36,240 --> 00:52:38,135
and it tasted even better.

1091
00:52:38,160 --> 00:52:39,535
I agree. It was delicious.

1092
00:52:39,560 --> 00:52:41,975
The mushroom cookery,
everything about it was just great.

1093
00:52:42,000 --> 00:52:44,615
Great flavours, great finish,
great presentation.

1094
00:52:44,640 --> 00:52:45,735
Fabulous cook.

1095
00:52:47,320 --> 00:52:49,095
The final three chefs,
we need to discuss.

1096
00:52:49,120 --> 00:52:51,535
They all divided us
in one way or another.

1097
00:52:51,560 --> 00:52:52,935
Yeah, that's true.

1098
00:52:52,960 --> 00:52:54,615
That's very, very true.

1099
00:52:56,560 --> 00:52:58,655
Philippe gave me some nice things.
He did.

1100
00:52:58,680 --> 00:53:03,735
But I can't see Philippe's dish
as a coherent finished plate.

1101
00:53:03,760 --> 00:53:05,855
I loved the tomato sauce.
That was delicious.

1102
00:53:05,880 --> 00:53:07,495
Asparagus was cooked well, but...

1103
00:53:07,520 --> 00:53:10,415
...I was just slightly underwhelmed,
if I'm really honest with you.

1104
00:53:10,440 --> 00:53:13,175
I thought it was tasty.
I really loved the cassava crisp

1105
00:53:13,200 --> 00:53:15,975
and dipping that into
that spicy tomato sauce.

1106
00:53:16,000 --> 00:53:17,575
I guess they were delicious.

1107
00:53:17,600 --> 00:53:19,015
I wasn't overthinking it.

1108
00:53:19,040 --> 00:53:20,935
I was enjoying what was
on the plate.

1109
00:53:23,480 --> 00:53:25,255
Kyle gave us a veloute.
It looked good -

1110
00:53:25,280 --> 00:53:26,895
it had a green oil.

1111
00:53:26,920 --> 00:53:28,695
So it was good ideas.

1112
00:53:28,720 --> 00:53:30,855
I found it over seasoned.

1113
00:53:30,880 --> 00:53:34,215
The cheese to as tie
was also heavily seasoned

1114
00:53:34,240 --> 00:53:36,695
and together, for me,
I couldn't eat all that.

1115
00:53:36,720 --> 00:53:39,255
I enjoyed it, but I hear you.

1116
00:53:39,280 --> 00:53:40,775
But it did have flavour. It had...

1117
00:53:40,800 --> 00:53:42,895
...you know, packed flavour,
which was delicious.

1118
00:53:44,640 --> 00:53:48,015
With Lauren, I think we all agree
that the flavours were good,

1119
00:53:48,040 --> 00:53:50,375
but presentation was
not good at all.

1120
00:53:50,400 --> 00:53:51,935
I agree about the presentation.

1121
00:53:51,960 --> 00:53:53,815
The roti was good.
It was a good idea.

1122
00:53:53,840 --> 00:53:55,175
Curry sauce was well made.

1123
00:53:55,200 --> 00:53:56,855
The mushrooms are beautifully
cooked.

1124
00:53:56,880 --> 00:53:59,255
The potatoes with the tamarind,
now, they were delicious.

1125
00:53:59,280 --> 00:54:01,295
I would have finished
that plate of food.

1126
00:54:01,320 --> 00:54:03,655
We are talking about big decisions

1127
00:54:03,680 --> 00:54:05,935
over small margins.

1128
00:54:05,960 --> 00:54:08,375
It's detail, detail, detail.

1129
00:54:08,400 --> 00:54:10,655
That's what you guys have always
been telling me.

1130
00:54:10,680 --> 00:54:12,335
Detail, detail, detail.

1131
00:54:14,160 --> 00:54:17,135
PHILIPPE: I want to stay cos
I want to learn and see

1132
00:54:17,160 --> 00:54:19,215
what happens for the next challenge.

1133
00:54:21,080 --> 00:54:22,735
LAUREN: I've got more fight in me.

1134
00:54:22,760 --> 00:54:25,855
I'm ready. If I hear that
I'm through to the next round,

1135
00:54:25,880 --> 00:54:28,975
that fight is coming out
stronger than ever.

1136
00:54:29,000 --> 00:54:31,375
KYLE: I do want to be
in that top six now.

1137
00:54:31,400 --> 00:54:33,615
I'm looking forward to the next
brief and the next task

1138
00:54:33,640 --> 00:54:35,335
and being a part of that.

1139
00:54:35,360 --> 00:54:38,135
I just hope it continues
and I can get through this round.

1140
00:54:51,880 --> 00:54:54,815
Well done, all four of you,
putting so much effort in,

1141
00:54:54,840 --> 00:54:57,215
battling hard. We can see it.

1142
00:54:57,240 --> 00:54:59,335
We have made a decision.

1143
00:54:59,360 --> 00:55:01,455
The first chef going through...

1144
00:55:04,720 --> 00:55:06,375
...is Charlie.

1145
00:55:06,400 --> 00:55:09,895
Charlie, congratulations.
Great dish. well done, you.

1146
00:55:09,920 --> 00:55:11,455
Thank you. Quality.

1147
00:55:14,600 --> 00:55:17,055
Philippe, Lauren, Kyle,

1148
00:55:17,080 --> 00:55:19,935
we have, after much deliberation,
made a decision.

1149
00:55:21,640 --> 00:55:25,295
Our second chef going through...

1150
00:55:28,560 --> 00:55:29,975
...is Lauren.

1151
00:55:32,320 --> 00:55:33,895
Congratulations.

1152
00:55:35,920 --> 00:55:37,975
MONICA: Congratulations, Lauren.

1153
00:55:40,640 --> 00:55:42,975
Philippe, Kyle,

1154
00:55:43,000 --> 00:55:46,935
from the first 32 chefs
to the final eight standing.

1155
00:55:46,960 --> 00:55:49,055
You should be proud of that.

1156
00:55:49,080 --> 00:55:50,735
It's been a pleasure
eating your food.

1157
00:55:50,760 --> 00:55:52,535
It's been a pleasure talking to you.

1158
00:55:52,560 --> 00:55:54,135
Thank you to you both.

1159
00:56:00,640 --> 00:56:03,975
Bit overwhelmed, to be fair.
I thought I did enough there.

1160
00:56:04,000 --> 00:56:07,055
I'm definitely proud of my journey,
at the same time.

1161
00:56:07,080 --> 00:56:08,575
I did have more to give,

1162
00:56:08,600 --> 00:56:10,895
but I've got to respect
the choices that they make.

1163
00:56:12,280 --> 00:56:14,535
I'm OK. Yeah.

1164
00:56:14,560 --> 00:56:15,775
HE LAUGHS

1165
00:56:17,080 --> 00:56:19,455
It's not easy to cook and be judged.

1166
00:56:19,480 --> 00:56:21,495
I think it was a great competition.

1167
00:56:21,520 --> 00:56:23,895
I did my best, so...

1168
00:56:23,920 --> 00:56:25,335
...I'm proud, Yeah.

1169
00:56:29,280 --> 00:56:31,375
Congratulations! Back for more!

1170
00:56:31,400 --> 00:56:33,775
LAUREN: Well done.
CHARLIE: Well done.

1171
00:56:33,800 --> 00:56:35,775
I'm proud of you. Well done.
Oh, my gosh!

1172
00:56:35,800 --> 00:56:38,055
You weren't expecting that,
were you? Not at all. No?

1173
00:56:38,080 --> 00:56:39,695
Oh, well done.

1174
00:56:39,720 --> 00:56:41,415
I'm exhausted,

1175
00:56:41,440 --> 00:56:44,495
emotionally, physically,
like, everything.

1176
00:56:44,520 --> 00:56:47,335
And in shock. Absolute shock.

1177
00:56:47,360 --> 00:56:49,175
I'm so proud of myself.

1178
00:56:49,200 --> 00:56:51,295
I thought last ten was good,
but last six...

1179
00:56:52,800 --> 00:56:54,135
It's... Yeah. Massive.

1180
00:56:55,400 --> 00:56:57,535
When you think that there was
32 of us to start with,

1181
00:56:57,560 --> 00:57:00,415
being in the last six is
a pretty mega feeling.

1182
00:57:00,440 --> 00:57:02,815
I really put my heart and soul
into cooking today.

1183
00:57:02,840 --> 00:57:04,095
I really pushed myself.

1184
00:57:04,120 --> 00:57:05,575
And I'm just relieved that paid off.

1185
00:57:13,160 --> 00:57:14,375
Next time...

1186
00:57:14,400 --> 00:57:16,895
After being split into groups,

1187
00:57:16,920 --> 00:57:19,255
the first three semifinalists

1188
00:57:19,280 --> 00:57:23,415
take on one of the country's most
exciting Michelin-starred kitchens.

1189
00:57:24,600 --> 00:57:26,415
It's like day one all over again.

1190
00:57:26,440 --> 00:57:29,015
I feel like I should be over there
washing pots, but here I am.

1191
00:57:29,040 --> 00:57:32,015
We have, like, two minutes, Lauren.
We need to go.

1192
00:57:32,040 --> 00:57:35,495
Only the best will go through
to finals week.

1193
00:57:35,520 --> 00:57:38,215
I'm struggling to stop eating this.

1194
00:57:38,240 --> 00:57:39,815
For me, it's delicious.