1 00:00:02,240 --> 00:00:05,520 It's knockout week on MasterChef: The Professionals. 2 00:00:06,800 --> 00:00:10,040 Last time, five of the remaining ten chefs 3 00:00:10,040 --> 00:00:13,160 manned the MasterChef pop-up restaurant. 4 00:00:13,160 --> 00:00:16,200 Oh, my God! Want a bit of space! 5 00:00:16,200 --> 00:00:22,280 Dan, with his reinvented jacket potato and beans, came out on top. 6 00:00:22,280 --> 00:00:24,560 Absolutely sensational! 7 00:00:24,560 --> 00:00:28,840 In the final cook off, Jordan was sent home. 8 00:00:32,280 --> 00:00:36,360 Now, the second group of five must fight for their place 9 00:00:36,360 --> 00:00:38,040 in the semifinals. 10 00:00:39,760 --> 00:00:42,040 The pressure is on today. 11 00:00:42,040 --> 00:00:46,000 You have to be perfect. One little mistake and that's it. 12 00:00:46,000 --> 00:00:47,920 The semifinals, they're so close. 13 00:00:47,920 --> 00:00:51,200 Today it's be the best, or go home. 14 00:00:52,760 --> 00:00:55,000 This competition is all of my life at the moment. 15 00:00:55,000 --> 00:00:56,560 It's all I think about. 16 00:00:56,560 --> 00:01:00,600 And if I got to go that one step further, that would be unbelievable. 17 00:01:00,600 --> 00:01:05,680 Two huge challenges between these chefs and the semifinals. 18 00:01:05,680 --> 00:01:08,920 This is an opportunity that they need to nail. 19 00:01:15,960 --> 00:01:18,600 It's early morning... 20 00:01:18,600 --> 00:01:24,880 ..and Michael, Dani, Gaston, William and George... 21 00:01:26,800 --> 00:01:29,880 ..are arriving in central London for their first challenge 22 00:01:29,880 --> 00:01:32,200 outside the MasterChef kitchen. 23 00:01:35,960 --> 00:01:41,160 MONICA: We are now into the pop-up world and what an opportunity 24 00:01:41,160 --> 00:01:42,400 for our chefs. 25 00:01:44,479 --> 00:01:47,280 A chance for our chefs to show some of the leading lights 26 00:01:47,280 --> 00:01:50,080 in the pop-up world how good they really are. 27 00:01:52,720 --> 00:01:55,200 Chefs, good to see you. Welcome to Market Halls. 28 00:01:55,200 --> 00:01:56,920 The MasterChef pop-up kitchen. 29 00:01:56,920 --> 00:02:00,000 The last five chefs really did impress our guests. 30 00:02:00,000 --> 00:02:02,200 They have set the bar very, very high. 31 00:02:02,200 --> 00:02:04,200 We want you now to surpass that. 32 00:02:04,200 --> 00:02:06,440 Show them what you're all about. 33 00:02:06,440 --> 00:02:11,039 We have invited 22 of some of the top talent in the pop-up world 34 00:02:11,039 --> 00:02:12,520 to try your food today. 35 00:02:13,760 --> 00:02:16,400 We're asking our guests to vote for their favourite dish. 36 00:02:16,400 --> 00:02:20,400 The chef with the most votes will go straight through to our semifinals. 37 00:02:20,400 --> 00:02:22,640 You've got to impress. 38 00:02:22,640 --> 00:02:24,920 You have three hours until lunch. I wish you the best of luck. 39 00:02:24,920 --> 00:02:26,280 Off you go. 40 00:02:31,000 --> 00:02:34,079 Sharing work space in tightly packed kitchens, 41 00:02:34,079 --> 00:02:37,920 the chefs will have to adapt quickly to deliver their dishes 42 00:02:37,920 --> 00:02:40,400 to the pop-up guests. 43 00:02:40,400 --> 00:02:41,960 This is so foreign to me. 44 00:02:41,960 --> 00:02:44,400 Kitchens are all about, like, having a team there and stuff. 45 00:02:44,400 --> 00:02:45,960 This is a little bit solo, this. 46 00:02:45,960 --> 00:02:48,440 I am nervous, I'm not going to lie. 47 00:02:48,440 --> 00:02:50,720 Today it's an opportunity for my food to stand out. 48 00:02:50,720 --> 00:02:53,040 As always, I want to show something different. 49 00:02:53,040 --> 00:02:55,520 I've done a couple of pop-ups in my life, so I'm really looking 50 00:02:55,520 --> 00:02:57,079 forward to it. 51 00:02:57,079 --> 00:03:01,200 I haven't done a pop-up before, but chefs always have an instinct, 52 00:03:01,200 --> 00:03:05,320 so this is the time to prove that I can cook to all of the guests. 53 00:03:05,320 --> 00:03:08,240 If I'm going to shine, it's in this kind of scenario. 54 00:03:08,240 --> 00:03:10,480 It's what I've been doing for the last few years. 55 00:03:10,480 --> 00:03:14,760 This is an opportunity for me to really show what I can do. 56 00:03:14,760 --> 00:03:17,640 I'm excited to be out of the MasterChef kitchen 57 00:03:17,640 --> 00:03:19,800 and somewhere a bit new. 58 00:03:19,800 --> 00:03:21,920 I think everybody's aiming for the same thing today, 59 00:03:21,920 --> 00:03:25,200 to slide through with the best dish, but I'm up for it. 60 00:03:25,200 --> 00:03:28,040 MONICA: I want to see our chefs push their creativity. 61 00:03:28,040 --> 00:03:29,760 Step out of their comfort zone. 62 00:03:29,760 --> 00:03:32,520 Pop-up food doesn't have to be complicated, 63 00:03:32,520 --> 00:03:34,640 but it does have to stand out. 64 00:03:34,640 --> 00:03:37,040 It has to pack a lot of flavour. 65 00:03:37,040 --> 00:03:38,600 I'm very excited. 66 00:03:38,600 --> 00:03:42,240 I can't wait to see what they're going to cook for our guests. 67 00:03:42,240 --> 00:03:44,320 Right, then. We're off. 68 00:03:46,079 --> 00:03:49,320 Yorkshire based George is a senior sous-chef 69 00:03:49,320 --> 00:03:50,880 in a fine dining restaurant, 70 00:03:50,880 --> 00:03:53,600 and has impressed the judges with some inventive takes 71 00:03:53,600 --> 00:03:55,480 on the classics. 72 00:03:55,480 --> 00:03:58,840 But he's stepping away from his usual style to create 73 00:03:58,840 --> 00:04:02,680 a dish he struggled to execute in an earlier round. 74 00:04:02,680 --> 00:04:05,840 George, what are you doing? Tacos. Tacos? 75 00:04:05,840 --> 00:04:09,000 Yeah, I had tacos in the skills test, set by yourself. 76 00:04:09,000 --> 00:04:14,360 I left that room absolutely broken, and then I needed to redeem myself! 77 00:04:14,360 --> 00:04:16,839 George is making tacos. Not just one taco, 78 00:04:16,839 --> 00:04:20,000 he's making three different types. I'm here to push myself. 79 00:04:20,000 --> 00:04:22,360 If I can get this up, I'll be happy with what I've done. 80 00:04:22,360 --> 00:04:25,080 The first taco is the citrus cured sea bass. 81 00:04:25,080 --> 00:04:26,880 It's like the skills test all over again! 82 00:04:26,880 --> 00:04:29,920 I'm just going to pin bone it, like I didn't do in my skills test 83 00:04:29,920 --> 00:04:31,560 until after I'd cured it! 84 00:04:31,560 --> 00:04:33,600 He says he's after redemption when my skills test 85 00:04:33,600 --> 00:04:37,840 didn't go too well for him, so I hope he gets them right today. 86 00:04:39,159 --> 00:04:42,000 The crispy skin. Properly, this time! 87 00:04:42,000 --> 00:04:44,040 We've got chipotle pig cheek taco. 88 00:04:44,040 --> 00:04:46,680 Pig cheek, beautiful when it's braised, 89 00:04:46,680 --> 00:04:48,640 and the chipotle is a smoky heat, 90 00:04:48,640 --> 00:04:50,840 I think that's going to be really quite nice. 91 00:04:50,840 --> 00:04:53,080 Need to get these pig cheeks sealed off, 92 00:04:53,080 --> 00:04:55,360 nice colour on them, into a pressure cooker 93 00:04:55,360 --> 00:04:59,000 so they're lovely and soft when I come to get them ready for the taco. 94 00:04:59,000 --> 00:05:02,800 And then we've also got a refried beans taco with red onions, 95 00:05:02,800 --> 00:05:05,160 tomato salad, guacamole. 96 00:05:05,160 --> 00:05:07,800 That's a lot of work! I need to impress. 97 00:05:09,960 --> 00:05:12,680 You've got three different flavours, and you've got all the little 98 00:05:12,680 --> 00:05:15,120 side dishes on the side as well. That, I have to say, 99 00:05:15,120 --> 00:05:16,840 I'm slightly concerned. 100 00:05:16,840 --> 00:05:18,680 Really excited about today. 101 00:05:18,680 --> 00:05:21,440 Happy boy. Happy chef. 102 00:05:21,440 --> 00:05:25,960 French born Gaston, with seven years of experience as a private chef, 103 00:05:25,960 --> 00:05:30,000 secured his spot in the competition with a unique and thought provoking 104 00:05:30,000 --> 00:05:34,880 food style, and plans to be no different in today's challenge. 105 00:05:34,880 --> 00:05:37,040 Gaston is doing choux-ken. 106 00:05:37,040 --> 00:05:40,840 That's the twist between choux pastry and chicken! 107 00:05:40,840 --> 00:05:43,520 This is my impersonation of French Sunday roast 108 00:05:43,520 --> 00:05:45,520 in a choux pastry. 109 00:05:45,520 --> 00:05:50,159 Only Gaston would come up with the title for a dish like that! 110 00:05:50,159 --> 00:05:51,880 So I'm making a gougere. 111 00:05:51,880 --> 00:05:55,120 It's a savoury, cheesy choux pastry, like an eclair, but savoury, 112 00:05:55,120 --> 00:05:59,080 with chicken, chicken thighs, mashed potato, crispy skin and asparagus. 113 00:05:59,080 --> 00:06:01,400 All inside? All inside. Pick it up, eat it? Yes. 114 00:06:01,400 --> 00:06:03,840 Any sauce? Yes. Serve on the side the morel sauce. 115 00:06:03,840 --> 00:06:06,000 So we can dip the eclair into the morel sauce. 116 00:06:06,000 --> 00:06:08,800 And have you tried this before? I tried yesterday night. 117 00:06:08,800 --> 00:06:11,480 Mm. Interesting! Thank you, Chef. 118 00:06:13,240 --> 00:06:15,120 I've never heard of a dish like that before. 119 00:06:15,120 --> 00:06:19,280 To put potato and chicken into an eclair, 120 00:06:19,280 --> 00:06:21,000 and then put it into your morel sauce, 121 00:06:21,000 --> 00:06:23,320 it's the sort of dish, if you saw it on a menu, you've got to try it. 122 00:06:23,320 --> 00:06:25,560 I need to roast my chicken, and then I need to confit the legs. 123 00:06:25,560 --> 00:06:28,640 So I've got mustard, salt, pepper, lemon zest, thyme. 124 00:06:28,640 --> 00:06:30,840 A bit like a nice roast at home with family. 125 00:06:30,840 --> 00:06:32,720 Let's do this, Maman! 126 00:06:32,720 --> 00:06:35,000 But this dish is all about the choux pastry. 127 00:06:35,000 --> 00:06:38,520 That mix has got to be right, especially if he's going to fill it. 128 00:06:38,520 --> 00:06:41,520 The last thing you want is a gougere that's going to sort of collapse 129 00:06:41,520 --> 00:06:45,080 in on itself because it hasn't cooked properly. 130 00:06:45,080 --> 00:06:48,280 If my mix goes wrong, I have nothing to serve, 131 00:06:48,280 --> 00:06:50,520 so that's not an option. 132 00:06:50,520 --> 00:06:54,120 Originally from Indonesia, junior sous-chef William 133 00:06:54,120 --> 00:06:58,400 has shone with flavours from his Southeast Asian heritage. 134 00:06:58,400 --> 00:07:02,320 Today he's taking inspiration from a popular street food 135 00:07:02,320 --> 00:07:04,160 he enjoyed as a child. 136 00:07:06,440 --> 00:07:08,960 I love to eat Indonesian street food. 137 00:07:08,960 --> 00:07:12,240 This is one of the favourite dish from mine. 138 00:07:12,240 --> 00:07:15,600 So I'm going to make a braised short rib. 139 00:07:15,600 --> 00:07:18,080 I'm going to use lemongrass to skewer the beef. 140 00:07:18,080 --> 00:07:20,480 So this is something you would have in Indonesia 141 00:07:20,480 --> 00:07:23,680 on the street stalls? Yes. I like the sound of that. 142 00:07:25,360 --> 00:07:28,880 He's got a beef rib and he's doing it an Indonesian style, 143 00:07:28,880 --> 00:07:31,600 so he's going to be braising the rib. 144 00:07:31,600 --> 00:07:34,280 For the braising liquid, there's a garlic, shallot, 145 00:07:34,280 --> 00:07:37,440 lemongrass, red chilli. So it's going to be aromatic. 146 00:07:37,440 --> 00:07:39,120 It will be good. 147 00:07:39,120 --> 00:07:41,520 But it does take a long time to cook short ribs. 148 00:07:41,520 --> 00:07:43,560 So he's got to put them into a pressure cooker, 149 00:07:43,560 --> 00:07:46,920 cook down until it's almost falling apart. 150 00:07:46,920 --> 00:07:49,800 Quite challenging I think is the short rib. 151 00:07:49,800 --> 00:07:53,200 Yeah, I want to make sure the beef is tender enough. 152 00:07:53,200 --> 00:07:56,680 He's going to take the trimmings of that short rib of beef, 153 00:07:56,680 --> 00:08:00,200 chop it up and put it through a coconut rice croquette. 154 00:08:00,200 --> 00:08:01,600 Yum! 155 00:08:01,600 --> 00:08:03,160 You're serving it with satay sauce. 156 00:08:03,160 --> 00:08:05,000 I love to eat satay. 157 00:08:05,000 --> 00:08:08,160 And then you've got a little fresh slaw of pineapple, 158 00:08:08,160 --> 00:08:09,360 chilli and cucumber. 159 00:08:10,800 --> 00:08:13,440 The taste is very straightforward. 160 00:08:13,440 --> 00:08:17,640 It's about big, bold flavours all working together in harmony. 161 00:08:17,640 --> 00:08:19,480 Oh, wow. 162 00:08:21,000 --> 00:08:25,080 Having grown up in Brazil, head chef Michael has made it 163 00:08:25,080 --> 00:08:28,600 this far with hearty dishes packed with flavour. 164 00:08:28,600 --> 00:08:32,120 Today, he's going all out with a daring dessert inspired 165 00:08:32,120 --> 00:08:34,240 by his current place of work. 166 00:08:35,320 --> 00:08:37,799 So I run a brewery restaurant, 167 00:08:37,799 --> 00:08:40,919 and beer is the core of everything we do. 168 00:08:40,919 --> 00:08:43,200 I really wanted to showcase that in one of my dishes 169 00:08:43,200 --> 00:08:45,800 for the competition. And today is that day. 170 00:08:45,800 --> 00:08:48,160 Michael is making rum baba. 171 00:08:48,160 --> 00:08:52,080 Rum baba is almost like a brioche dough which is then soaked 172 00:08:52,080 --> 00:08:53,640 in a rum syrup. 173 00:08:53,640 --> 00:08:57,880 So in there I've got my baba mix. Yeast, eggs, flour, 174 00:08:57,880 --> 00:08:59,800 a little bit of honey. 175 00:08:59,800 --> 00:09:02,960 Michael, however, is putting a twist on his rum syrup 176 00:09:02,960 --> 00:09:04,800 and he's using Citra hops. 177 00:09:04,800 --> 00:09:07,680 I've got some English Citra hops, just crushed down 178 00:09:07,680 --> 00:09:09,000 and made into pellets. 179 00:09:09,000 --> 00:09:11,920 They have those citrus flavours like grapefruit running through it, 180 00:09:11,920 --> 00:09:15,200 so that could work wonders with this rum baba. 181 00:09:15,200 --> 00:09:16,880 It's got some lovely toasty malts here. 182 00:09:16,880 --> 00:09:19,880 That's going to be the basis of my ice cream. 183 00:09:19,880 --> 00:09:22,800 Michael's making malt ice cream. 184 00:09:22,800 --> 00:09:26,560 A bit nutty, wheaty, but can be easily overpowered. 185 00:09:28,000 --> 00:09:31,280 We've also got a chocolate salted caramel and we've also got chocolate 186 00:09:31,280 --> 00:09:33,200 and pork crackling crumble. 187 00:09:34,760 --> 00:09:39,440 I've never had a pork crumbs on top of a rum baba. 188 00:09:39,440 --> 00:09:42,480 Why? For me, when I go to the pub, my favourite snack is a packet 189 00:09:42,480 --> 00:09:44,680 of pork scratchings. So you've decided to put it on top 190 00:09:44,680 --> 00:09:46,320 of your dessert? Precisely. Yeah. 191 00:09:46,320 --> 00:09:47,960 You either fall in two camps. 192 00:09:47,960 --> 00:09:50,480 Either this is sacrilege, or you're going to be willing 193 00:09:50,480 --> 00:09:52,960 to try it and it'll be delicious. I'm willing to try it! 194 00:09:52,960 --> 00:09:55,640 And praying it's going to be delicious! 195 00:09:57,600 --> 00:10:01,600 Manchester restaurant owner Dani has shown creative flair, 196 00:10:01,600 --> 00:10:04,080 pairing unusual flavour combinations, 197 00:10:04,080 --> 00:10:08,560 and plans to shine with a unique tasting dessert. 198 00:10:08,560 --> 00:10:12,080 So I'm making a brioche doughnut filled with a lemon and yuzu curd, 199 00:10:12,080 --> 00:10:16,160 topped with a Thai basil glaze, Italian meringue and pistachios. 200 00:10:16,160 --> 00:10:18,680 Oh! I wanted to kind of take something classic 201 00:10:18,680 --> 00:10:21,200 like a lemon meringue, but do my own twist on it. 202 00:10:21,200 --> 00:10:22,840 Why have you gone for doughnut? 203 00:10:22,840 --> 00:10:26,080 Because I think in this type of setting, for pop-up, 204 00:10:26,080 --> 00:10:29,040 or street food, you want something easy and fast, 205 00:10:29,040 --> 00:10:31,880 but also you don't need any cutlery to eat it. 206 00:10:31,880 --> 00:10:33,160 You can pick it up and walk it. 207 00:10:33,160 --> 00:10:34,720 You can be having a few drinks at the bar, 208 00:10:34,720 --> 00:10:36,360 or you can take it away and you can... 209 00:10:36,360 --> 00:10:38,360 Everyone can enjoy it. 210 00:10:38,360 --> 00:10:42,360 Dani's dish is a brioche doughnut influenced by a lemon meringue pie. 211 00:10:42,360 --> 00:10:45,360 Not had that before! Have you tried this? Yeah. Too many times! 212 00:10:45,360 --> 00:10:48,480 Have you? I've done nothing but eat doughnuts for, like, four days. 213 00:10:48,480 --> 00:10:50,320 I never want to see one ever again! 214 00:10:50,320 --> 00:10:52,160 Yes! 215 00:10:52,160 --> 00:10:54,480 But the key to a good doughnut is the aeration of it. 216 00:10:54,480 --> 00:10:56,680 It's activating the yeast. It's like bread making. 217 00:10:56,680 --> 00:10:57,920 There's nowhere to hide. 218 00:10:57,920 --> 00:11:00,520 You've got to follow the steps just right. 219 00:11:00,520 --> 00:11:04,040 So the doughnuts need to prove twice. Once as a whole mix, 220 00:11:04,040 --> 00:11:07,080 then portion them, roll them, and then they need a second prove 221 00:11:07,080 --> 00:11:10,760 on them to make them as light and fluffy as I can. 222 00:11:10,760 --> 00:11:13,680 She's got lemon and a yuzu curd filling to go with it. 223 00:11:13,680 --> 00:11:16,800 I love citrus flavoured desserts, so this one is something 224 00:11:16,800 --> 00:11:19,120 I'm looking forward to. 225 00:11:19,120 --> 00:11:21,440 Italian meringue, you do not want this grainy, 226 00:11:21,440 --> 00:11:24,040 and it has to be whipped up enough that it holds its form 227 00:11:24,040 --> 00:11:27,040 once it's been piped onto those doughnuts. 228 00:11:27,040 --> 00:11:29,160 Just whisking it until it chills down. 229 00:11:29,160 --> 00:11:31,960 Leave it to keep going now as long as possible. 230 00:11:31,960 --> 00:11:35,000 And then we've got a Thai basil glaze on top. 231 00:11:35,000 --> 00:11:37,160 A little bit of warmth, a bit of heat running through that. 232 00:11:37,160 --> 00:11:38,880 So, lovely twists. 233 00:11:38,880 --> 00:11:41,920 Set myself quite a task for a kitchen that I'm not used to, 234 00:11:41,920 --> 00:11:44,520 but, I mean, that's why I'm here, to push myself and to take a risk. 235 00:11:44,520 --> 00:11:46,920 So I'm going to do the best. 236 00:11:46,920 --> 00:11:49,960 I have to say, I'm really looking forward to trying these dishes. 237 00:11:49,960 --> 00:11:51,840 They all sound really interesting. 238 00:11:51,840 --> 00:11:54,640 I agree, they're all really exciting menus. 239 00:11:58,200 --> 00:12:00,840 An hour of prep time has already gone, 240 00:12:00,840 --> 00:12:03,920 but with unfamiliar equipment and a tight deadline 241 00:12:03,920 --> 00:12:06,800 till lunch service, all the chefs are struggling 242 00:12:06,800 --> 00:12:08,480 to get their prep done. 243 00:12:08,480 --> 00:12:10,120 Got my work cut out today. 244 00:12:10,120 --> 00:12:14,640 George has only just started the third filling for his tacos. 245 00:12:14,640 --> 00:12:17,280 So refried beans, I'm going to blend them, 246 00:12:17,280 --> 00:12:21,120 fry off some onions, smoked paprika, some cumin. 247 00:12:21,120 --> 00:12:22,880 Add my beans, get it really fried. 248 00:12:22,880 --> 00:12:25,880 And then that's going to be a little spoon inside the taco. 249 00:12:25,880 --> 00:12:30,480 The fried beans will be served with a Mexican salsa Morita 250 00:12:30,480 --> 00:12:34,000 made from dried chillies and roasted tomatillos. 251 00:12:35,280 --> 00:12:38,040 They're like a firm green tomato, 252 00:12:38,040 --> 00:12:41,000 used a lot in Mexican salsas as, like, a base. 253 00:12:41,000 --> 00:12:42,640 And then you add the chilli to it. 254 00:12:42,640 --> 00:12:45,240 So I just want to get them in, roasted, 255 00:12:45,240 --> 00:12:47,720 and then they'll be good to go. 256 00:12:47,720 --> 00:12:50,560 I don't know how long this is going to take! 257 00:12:50,560 --> 00:12:54,360 He also has the time consuming task of making enough tacos 258 00:12:54,360 --> 00:12:56,280 for all three of his fillings. 259 00:12:57,560 --> 00:13:01,880 So I'm making about 100 tacos to serve three per person. 260 00:13:01,880 --> 00:13:03,760 So, yeah, busy! 261 00:13:05,520 --> 00:13:08,000 George has got a lot, a lot of work to do here. 262 00:13:08,000 --> 00:13:11,240 It wouldn't be redemption tacos if I didn't push myself, so...! 263 00:13:11,240 --> 00:13:12,920 Not only has he got to get the mix done, 264 00:13:12,920 --> 00:13:15,800 he's got to get them all balled up into even portions. 265 00:13:15,800 --> 00:13:17,880 Then you've got to get them flattened out and cooked 266 00:13:17,880 --> 00:13:19,200 on the plancha grill. 267 00:13:19,200 --> 00:13:22,880 My concern would be, has George got enough time? 268 00:13:22,880 --> 00:13:25,280 A little bit behind from where I want to be. 269 00:13:25,280 --> 00:13:28,040 Just got to get a move on with it now. 270 00:13:32,120 --> 00:13:34,920 Gaston is having to make enough mash... 271 00:13:34,920 --> 00:13:37,640 Mashed potato. We have nutmeg and herbs. 272 00:13:37,640 --> 00:13:39,120 ..and chicken filling... 273 00:13:39,120 --> 00:13:41,400 Look at my baby! 274 00:13:41,400 --> 00:13:43,400 ..to fill 30 choux pastry buns. 275 00:13:44,880 --> 00:13:47,480 What are you going to do? Break those down? Yes. 276 00:13:47,480 --> 00:13:50,680 He's removing the breast meat from the carcase of the chicken. 277 00:13:50,680 --> 00:13:53,440 The breast is perfectly cooked. 278 00:13:53,440 --> 00:13:54,960 Taken the skin off the chicken. 279 00:13:54,960 --> 00:13:56,920 He's going to crispen that up. 280 00:13:56,920 --> 00:13:59,080 Crispy and tasty! 281 00:13:59,080 --> 00:14:01,960 Then he's pulled the chicken legs and the thighs off the bone 282 00:14:01,960 --> 00:14:06,040 that he's confiting in some butter with parsley, thyme, rosemary, 283 00:14:06,040 --> 00:14:09,560 and garlic, just to infuse it with even more flavour. 284 00:14:09,560 --> 00:14:11,520 Love that. Ten minutes. 285 00:14:12,760 --> 00:14:18,480 His next job is to make a creamy morel mushroom sauce accompaniment. 286 00:14:18,480 --> 00:14:20,840 Morels are a luxury mushroom. 287 00:14:20,840 --> 00:14:23,400 Got to be perfectly washed, because they do come with a lot 288 00:14:23,400 --> 00:14:25,320 of grit and a lot of dirt. 289 00:14:25,320 --> 00:14:27,080 Look very nice. I'm really happy. 290 00:14:28,200 --> 00:14:29,720 So far, so good. 291 00:14:31,040 --> 00:14:34,560 William's short beef rib is only halfway through cooking. 292 00:14:34,560 --> 00:14:37,600 But I need more time. Hopefully going to work. 293 00:14:37,600 --> 00:14:41,480 He's racing to get his traditional Indonesian slaw... 294 00:14:41,480 --> 00:14:44,120 This is going to be a very refreshing because there's 295 00:14:44,120 --> 00:14:47,560 a bit of lime juice, cucumber, chilli, shallot and pineapple. 296 00:14:47,560 --> 00:14:49,800 ..and peanut satay sauce made. 297 00:14:49,800 --> 00:14:51,720 MONICA: For me, satay sauce, it's all about the nuts. 298 00:14:51,720 --> 00:14:53,960 And of course you want some chilli in there and, you know, 299 00:14:53,960 --> 00:14:56,880 just enough that it just coats what you dip into. 300 00:14:56,880 --> 00:14:59,040 I just finished my satay sauce. 301 00:15:00,800 --> 00:15:05,760 But he's still got to make 30 coconut rice and beef croquettes. 302 00:15:05,760 --> 00:15:07,680 He's got to make it into balls. 303 00:15:07,680 --> 00:15:11,080 Pane it, so flour, egg wash and a type of breadcrumb. 304 00:15:11,080 --> 00:15:14,160 Deep fry them. A lot of work to do here. 305 00:15:14,160 --> 00:15:18,560 I need to go faster. I think I'm running out of time. 306 00:15:18,560 --> 00:15:21,960 Across the kitchen, Michael is also up against it, 307 00:15:21,960 --> 00:15:25,760 tackling the elements of his hop rum baba dessert. 308 00:15:25,760 --> 00:15:28,080 Dough's doing its first proof. 309 00:15:28,080 --> 00:15:31,960 I'm making my citrusy beer syrup here to soak the rum babas. 310 00:15:33,240 --> 00:15:35,400 Excuse me, guys. Ice cream! 311 00:15:37,200 --> 00:15:40,160 I'm a little concerned because they've been churning 312 00:15:40,160 --> 00:15:43,200 for 30 minutes now and very little has happened. 313 00:15:43,200 --> 00:15:45,040 Michael's very worried about his ice cream. 314 00:15:45,040 --> 00:15:47,600 It doesn't seem to be freezing. Either it was too warm 315 00:15:47,600 --> 00:15:50,160 when it went into the machine, or he's left it too late 316 00:15:50,160 --> 00:15:51,520 to start churning. 317 00:15:51,520 --> 00:15:53,320 I'm going to go get my temperature probe and make sure 318 00:15:53,320 --> 00:15:56,160 it's actually cooling down. If not, we'll have to make a plan. 319 00:15:56,160 --> 00:15:57,840 Ice cream is not just about the flavour. 320 00:15:57,840 --> 00:16:00,440 It's about the smoothness, the silkiness, the richness. 321 00:16:00,440 --> 00:16:02,960 It's got to be spot-on. 322 00:16:02,960 --> 00:16:05,280 They're chilling. It's all right, they're chilling. 323 00:16:05,280 --> 00:16:07,440 They're almost at freezing point. 324 00:16:07,440 --> 00:16:10,640 Give it another 20 minutes, it'll be A-OK. 325 00:16:10,640 --> 00:16:15,920 On the second dessert, Dani's Thai basil doughnut glaze is done. 326 00:16:15,920 --> 00:16:18,600 But she now has to master the flavour of the lemon 327 00:16:18,600 --> 00:16:20,200 and yuzu curd filling. 328 00:16:21,680 --> 00:16:24,520 So yuzu is a Japanese citrus fruit, 329 00:16:24,520 --> 00:16:27,200 like I suppose a Japanese version of, like, lemon juice. 330 00:16:27,200 --> 00:16:30,800 But it's a lot more floral and a lot more fragrant. 331 00:16:30,800 --> 00:16:33,440 Lemon and yuzu curd has going to be lovely and thick and set. 332 00:16:33,440 --> 00:16:36,080 The last thing you want is to pipe this into your doughnut 333 00:16:36,080 --> 00:16:38,880 and it just runs everywhere. 334 00:16:38,880 --> 00:16:41,840 NARRATOR: But having had her brioche dough for the doughnuts 335 00:16:41,840 --> 00:16:44,320 on the first two proves for nearly an hour, 336 00:16:44,320 --> 00:16:46,360 Dani's run into difficulties. 337 00:16:48,520 --> 00:16:51,200 Dani's having a bit of a problem with her oven at the moment. 338 00:16:51,200 --> 00:16:53,400 She's proving them in the oven with the humidity, 339 00:16:53,400 --> 00:16:57,080 and it's just not quite working at the right temperature. 340 00:16:57,080 --> 00:16:59,920 Humidity's not right. Humidity is still on zero, 341 00:16:59,920 --> 00:17:03,040 so I'm just trying to see if I can fiddle with it a bit. 342 00:17:04,040 --> 00:17:07,440 Doughnuts not right, this dessert is dead in the water. 343 00:17:09,200 --> 00:17:12,480 It's going up. It's just very, very, very slow. 344 00:17:14,160 --> 00:17:17,319 Hopefully the doughnuts move, because at this point 345 00:17:17,319 --> 00:17:19,200 they're not doing anything. So, yeah. 346 00:17:23,920 --> 00:17:28,359 With 45 minutes of prep time remaining, 347 00:17:28,359 --> 00:17:33,160 today's specially invited guests from across the pop-up industry 348 00:17:33,160 --> 00:17:34,840 have started to arrive. 349 00:17:36,560 --> 00:17:40,120 We specialise in Mexican-Korean fusion food and chicken wings. 350 00:17:40,120 --> 00:17:42,920 The challenges of having pop-up is that you're setting up a kitchen 351 00:17:42,920 --> 00:17:45,720 in a place that you shouldn't, whether it be a field or a car park, 352 00:17:45,720 --> 00:17:47,720 and everything and anything will go wrong. 353 00:17:47,720 --> 00:17:50,680 So it's about how you problem solve those issues and make sure 354 00:17:50,680 --> 00:17:53,040 that your food is still top quality. 355 00:17:54,240 --> 00:17:56,880 We specialise in huge layer cakes, 356 00:17:56,880 --> 00:17:59,120 which are American style. 357 00:17:59,120 --> 00:18:02,480 The main challenges of having a pop-up business is that generally, 358 00:18:02,480 --> 00:18:05,000 you'll be in locations where there's quite a lot of competition, 359 00:18:05,000 --> 00:18:07,440 so you really have to stand out and you have to have something 360 00:18:07,440 --> 00:18:10,840 super unique to be able to get that crowd to you. 361 00:18:13,000 --> 00:18:15,760 So if these guys are coming from a fine dining background, 362 00:18:15,760 --> 00:18:18,360 then it'll be interesting to see how they deal with the kind of 363 00:18:18,360 --> 00:18:21,040 volume that is expected from a pop-up. 364 00:18:21,040 --> 00:18:23,760 I'm not expecting the world, but I'm expecting 365 00:18:23,760 --> 00:18:26,280 something that's impressive. 366 00:18:26,280 --> 00:18:29,640 I'm always an advocate for not overcomplicating things. 367 00:18:29,640 --> 00:18:31,840 Everything should be there for a reason. 368 00:18:31,840 --> 00:18:34,640 I don't want to see foam. For what? 369 00:18:37,320 --> 00:18:40,400 I think the difference with a pop-up versus a restaurant 370 00:18:40,400 --> 00:18:44,120 is that you get a chance to have a little bit more fun. 371 00:18:44,120 --> 00:18:48,680 It's kind of like a safe space to kind of test concepts. 372 00:18:48,680 --> 00:18:52,120 I am hungry, I am very ready for the pop-up challenge today, 373 00:18:52,120 --> 00:18:54,800 and I'm excited to see what people are going to bring. 374 00:19:01,440 --> 00:19:04,400 Chefs, you've got 40 minutes of prep time remaining. 375 00:19:04,400 --> 00:19:09,640 With service fast approaching, all five chefs need to focus 376 00:19:09,640 --> 00:19:11,520 in order to be ready for lunch. 377 00:19:12,960 --> 00:19:15,880 I'm not going to lie, hating life right now! 378 00:19:15,880 --> 00:19:18,640 But George is falling behind on his prep. 379 00:19:18,640 --> 00:19:21,320 MONICA: George has got to make 100 tacos. 380 00:19:21,320 --> 00:19:22,920 I'm worried for him. 381 00:19:22,920 --> 00:19:25,080 George, how many have you made so far? 382 00:19:25,080 --> 00:19:27,760 I'm over halfway now. And all the fillings? 383 00:19:27,760 --> 00:19:29,920 Fillings, I've still got a few left to do. 384 00:19:29,920 --> 00:19:31,720 Oh, George! 385 00:19:32,800 --> 00:19:36,480 NARRATOR: Time against him, George has had to ask Michael 386 00:19:36,480 --> 00:19:38,240 to step in to help. 387 00:19:38,240 --> 00:19:40,520 Please shout at me if there's anything. No, man. Yeah. 388 00:19:40,520 --> 00:19:43,080 I appreciate your help. 389 00:19:43,080 --> 00:19:46,760 I'm just chopping and frying the onions for my refried beans in here. 390 00:19:46,760 --> 00:19:49,280 And my tacos are just finishing off in there cooking, so, yeah. 391 00:19:49,280 --> 00:19:50,640 Got to get on. 392 00:19:51,920 --> 00:19:54,480 Nah. It's completely snapped. 393 00:19:56,600 --> 00:19:59,720 It's completely snapped, I can... I'm really sorry, mate. 394 00:19:59,720 --> 00:20:01,520 It's fine. Don't worry about it. 395 00:20:01,520 --> 00:20:03,680 Uh, I need a rolling pin, then. 396 00:20:07,200 --> 00:20:08,880 I'm behind now. 397 00:20:08,880 --> 00:20:11,000 Arggh! 398 00:20:11,000 --> 00:20:13,480 NARRATOR: George isn't the only one struggling. 399 00:20:15,280 --> 00:20:17,920 William's also feeling the pressure. 400 00:20:17,920 --> 00:20:20,800 My beef's still on. Still a lot of things to do. 401 00:20:20,800 --> 00:20:22,800 He still hasn't finished making... 402 00:20:22,800 --> 00:20:24,480 Come on, come on. 403 00:20:24,480 --> 00:20:27,400 ..his coconut rice and beef croquettes. 404 00:20:27,400 --> 00:20:30,360 Flour, egg, crumbs. Let's go. 405 00:20:30,360 --> 00:20:33,120 It's going to be tight. It's a lot of... 406 00:20:37,240 --> 00:20:41,160 Gaston's choux-ken buns all need to be glazed before baking. 407 00:20:42,440 --> 00:20:44,760 They also have to cool before he can fill them 408 00:20:44,760 --> 00:20:46,840 with the roast chicken dinner. 409 00:20:46,840 --> 00:20:48,640 You've got a lot to do. Yes, Chef. 410 00:20:48,640 --> 00:20:50,840 Still the asparagus to finish, need to grill. 411 00:20:50,840 --> 00:20:53,040 I think I'm in time, but who knows? 412 00:20:54,600 --> 00:20:57,880 But with Michael's rum baba also ready for baking, 413 00:20:57,880 --> 00:20:59,960 the ovens are in high demand. 414 00:21:01,040 --> 00:21:02,920 When are you going with your choux buns? 415 00:21:02,920 --> 00:21:05,160 Uh, I'll say in ten minutes. OK. What do you need? 416 00:21:05,160 --> 00:21:07,320 I need to cook my babas. How long are you cooking for? 417 00:21:07,320 --> 00:21:09,720 15 minutes. You go first. Thank you, Chef. 418 00:21:11,120 --> 00:21:13,920 Pop-up kitchen, there's not an array of equipment 419 00:21:13,920 --> 00:21:15,720 like we have back in our MasterChef kitchen. 420 00:21:15,720 --> 00:21:16,960 They're having to share. 421 00:21:16,960 --> 00:21:20,280 Do you need? Yeah, I need to... Yeah, go, go, go. OK. Thank you. 422 00:21:20,280 --> 00:21:21,760 Mine can wait. 423 00:21:21,760 --> 00:21:23,680 So it's proving a bit of a test for our chefs today. 424 00:21:23,680 --> 00:21:25,480 Yes. How long for your choux? 425 00:21:25,480 --> 00:21:26,920 12 minutes. 426 00:21:26,920 --> 00:21:28,480 I come back. Thank you. 427 00:21:30,120 --> 00:21:33,280 With Michael's rum babas on track... 428 00:21:33,280 --> 00:21:35,720 They are rising perfectly! 429 00:21:35,720 --> 00:21:39,680 ..and his chocolate, caramel and malt ice cream made... 430 00:21:39,680 --> 00:21:41,200 How is that ice cream? 431 00:21:41,200 --> 00:21:43,440 Pretty spot-on, in the freezer now to set up. 432 00:21:43,440 --> 00:21:45,880 And then we're ready to go. Come on, let's go. 433 00:21:45,880 --> 00:21:50,760 ..he's now onto the final element of his dish, the pork crackling. 434 00:21:50,760 --> 00:21:53,600 The crackling is going to be mixed with some chocolate crumble. 435 00:21:53,600 --> 00:21:55,680 And then it will kind of be the texture on the dish. 436 00:21:55,680 --> 00:21:58,920 Really nice kind of savoury flavour on the dessert. 437 00:21:58,920 --> 00:22:01,440 Everything's going swimmingly. Almost too well. 438 00:22:01,440 --> 00:22:03,280 I'm waiting for something to go wrong. 439 00:22:03,280 --> 00:22:05,520 You never know in this... in this competition, 440 00:22:05,520 --> 00:22:08,120 you're only ever one mistake away from a breakdown. 441 00:22:09,320 --> 00:22:13,360 Danny's brioche doughnuts have finally started to rise. 442 00:22:13,360 --> 00:22:15,120 Swear to God, if I ever see another doughnut! 443 00:22:15,120 --> 00:22:16,680 I don't even like them any more. 444 00:22:16,680 --> 00:22:20,320 But with service looming, she's had to get them out early. 445 00:22:24,320 --> 00:22:26,280 If I don't get the second prove going, 446 00:22:26,280 --> 00:22:28,720 I'm not going to have any doughnuts, so... 447 00:22:28,720 --> 00:22:31,200 Dani's going to cut her doughnuts out with a cutter 448 00:22:31,200 --> 00:22:34,040 instead of rolling them into balls, which is a good way to do this. 449 00:22:34,040 --> 00:22:37,440 Otherwise, the brioche dough can become very firm. 450 00:22:37,440 --> 00:22:40,440 But it does need to rest, it needs to prove. 451 00:22:42,440 --> 00:22:44,480 That doughnut's not right, you're in big, big trouble. 452 00:22:44,480 --> 00:22:46,360 I know. Trying to be fast. 453 00:22:51,920 --> 00:22:53,600 Service is moments away. 454 00:22:55,200 --> 00:22:57,520 Our chefs have got 15 minutes left. That's not much time. 455 00:22:57,520 --> 00:22:59,560 Especially when we can see the amount of work left to do. 456 00:22:59,560 --> 00:23:02,840 They're going to have to push like never before to get this done. 457 00:23:02,840 --> 00:23:04,120 Do you know what's worse? 458 00:23:04,120 --> 00:23:07,160 It's actually hearing your guests in the dining room. 459 00:23:07,160 --> 00:23:09,880 That makes any chef shiver with fear. 460 00:23:11,520 --> 00:23:14,000 George will be the first to serve. 461 00:23:14,000 --> 00:23:16,280 Why did I do three flavours of tacos? 462 00:23:16,280 --> 00:23:20,040 But he still needs to finish cooking all 100 tacos. 463 00:23:20,040 --> 00:23:22,080 You're under pressure. Damn right. I can feel it. 464 00:23:22,080 --> 00:23:24,320 And make his garnishes. 465 00:23:24,320 --> 00:23:28,560 So you've got the guacamole to do as well? Yeah. Wow! 466 00:23:28,560 --> 00:23:31,320 Could you zest and juice with some of them? Yes, Chef. 467 00:23:31,320 --> 00:23:34,720 Just the thought of filling three tacos with different fillings 468 00:23:34,720 --> 00:23:38,840 per person, just sends shivers down my spine. 469 00:23:38,840 --> 00:23:41,800 I just haven't got everything done. Keep it going. Yeah. 470 00:23:41,800 --> 00:23:43,760 Come on. Don't give up. 471 00:23:46,040 --> 00:23:48,400 George is giving us the trio of tacos. 472 00:23:48,400 --> 00:23:51,600 Pretty outrageous. A lot of elements to it. 473 00:23:51,600 --> 00:23:55,320 Pig cheek's got to be really sort of tender. 474 00:23:55,320 --> 00:23:58,000 Super happy with that. Falling apart. 475 00:23:58,000 --> 00:23:59,800 Got about seven minutes left. Yeah. 476 00:23:59,800 --> 00:24:03,200 Are you going to start dressing up soon? I'm going to start, yeah. 477 00:24:03,200 --> 00:24:04,880 Get on with it! 478 00:24:04,880 --> 00:24:06,360 Citrus cured sea bass, 479 00:24:06,360 --> 00:24:08,360 you go too early on that, you over cure it. 480 00:24:08,360 --> 00:24:09,720 It's going to wreck. 481 00:24:09,720 --> 00:24:12,000 The timing's got to be absolutely on point. 482 00:24:12,000 --> 00:24:13,800 This is the refried bean. 483 00:24:15,280 --> 00:24:18,720 The refried bean taco with a salsa Morita. 484 00:24:18,720 --> 00:24:21,760 So salsa Morita, I'm assuming that's going to be spicy. 485 00:24:21,760 --> 00:24:25,680 If it's not going to be spicy, I'm going to be disappointed. 486 00:24:25,680 --> 00:24:27,400 And that's it? After? 487 00:24:27,400 --> 00:24:30,320 I'm just going to chuck some crispy fish skin on the taco. 488 00:24:30,320 --> 00:24:32,400 Of course. How could I forget? 489 00:24:32,400 --> 00:24:34,920 I'm going to be looking for a perfectly executed 490 00:24:34,920 --> 00:24:38,000 actual taco shell. 491 00:24:38,000 --> 00:24:40,320 Also, the trio of tacos, it takes a long time. 492 00:24:40,320 --> 00:24:42,000 He's got a lot of people to serve here, 493 00:24:42,000 --> 00:24:44,240 so it'll be interesting to see how he gets on. 494 00:24:45,600 --> 00:24:48,280 This is taking a little bit longer than it needs to. 495 00:24:48,280 --> 00:24:50,840 So Dani's popped over to give you a bit of a hand. 496 00:24:50,840 --> 00:24:53,360 OK? So give her some jobs to do. Yes, Chef. 497 00:24:53,360 --> 00:24:55,720 Will you put two bits of crispy fish skin, which is over there, 498 00:24:55,720 --> 00:24:57,720 on top of the seagrass? Yes, sure. 499 00:24:57,720 --> 00:24:59,400 It's been a hard day! 500 00:24:59,400 --> 00:25:02,160 I just hope people like what I've got here. 501 00:25:04,520 --> 00:25:06,960 Right, George, you've got 30 seconds left. 502 00:25:06,960 --> 00:25:09,320 Just a little bit of coriander. Let's go! 503 00:25:11,320 --> 00:25:13,160 Service, please. And breathe! 504 00:25:14,760 --> 00:25:17,880 You all right? Ooh! Don't worry. Cheers for that. 505 00:25:19,720 --> 00:25:22,040 I'm absolutely shattered. 506 00:25:22,040 --> 00:25:26,360 Time literally just got swept out from under my feet today. 507 00:25:26,360 --> 00:25:29,240 I'm confident that they're going to taste good, 508 00:25:29,240 --> 00:25:32,880 but good and excellent is two different things. 509 00:25:34,920 --> 00:25:37,560 The cured sea bass taco could have done with a little bit 510 00:25:37,560 --> 00:25:39,000 more acidity in there. 511 00:25:39,000 --> 00:25:41,080 The kind of flavours that you're expecting from a ceviche, 512 00:25:41,080 --> 00:25:42,560 especially a taco. 513 00:25:42,560 --> 00:25:45,080 The pig cheeks had the strongest flavour, had moisture in it, 514 00:25:45,080 --> 00:25:48,360 but the tacos were a bit dry and, like, quite small. 515 00:25:48,360 --> 00:25:51,600 Refried beans. Great idea, but cold. 516 00:25:51,600 --> 00:25:53,840 And the coating wasn't crispy. 517 00:25:53,840 --> 00:25:55,960 It lacked texture. The salsa burritos, 518 00:25:55,960 --> 00:25:58,880 unfortunately, they weren't spicy at all for me, and I wish 519 00:25:58,880 --> 00:26:00,920 it had more of a kick to it. 520 00:26:00,920 --> 00:26:03,000 The guac actually has quite a nice bit of a zing to it, 521 00:26:03,000 --> 00:26:04,360 and it's got some nice flavour. 522 00:26:04,360 --> 00:26:07,680 I would have probably done is just do one larger taco, 523 00:26:07,680 --> 00:26:10,200 and just really focus on the flavour. 524 00:26:10,200 --> 00:26:14,560 The pork is beautifully cooked. It's so tender, but we have issues. 525 00:26:14,560 --> 00:26:18,040 The refried beans is too dry. Tacos, some of them 526 00:26:18,040 --> 00:26:20,800 aren't cooked through, so it's just snapping like dough. 527 00:26:20,800 --> 00:26:22,720 The sea bass just tastes like lemon juice. 528 00:26:22,720 --> 00:26:24,480 Not really a great deal of seasoning. 529 00:26:24,480 --> 00:26:25,960 I am not happy with this. 530 00:26:25,960 --> 00:26:28,640 I'm a little bit disappointed, and I'm sure he is too. 531 00:26:32,360 --> 00:26:35,240 Next up to the pass are William and Gaston, 532 00:26:35,240 --> 00:26:39,560 who still hasn't finished baking all his choux buns. 533 00:26:39,560 --> 00:26:41,600 Why have you not put them all in the same time? 534 00:26:41,600 --> 00:26:44,000 Because they didn't fit in the oven, Chef. Ah. 535 00:26:44,000 --> 00:26:46,640 Well, let's get the other ones in straight away. 536 00:26:49,280 --> 00:26:52,720 They are not looking the prettiest they've ever been, 537 00:26:52,720 --> 00:26:55,360 but we have to make it work. So... 538 00:26:58,000 --> 00:27:01,680 With William's croquettes finally in the deep fryer... 539 00:27:01,680 --> 00:27:04,840 You got them done? Done, Chef. Nice. 540 00:27:04,840 --> 00:27:07,760 ..it now comes down to whether his short rib beef 541 00:27:07,760 --> 00:27:09,880 is perfectly tenderised. 542 00:27:09,880 --> 00:27:12,160 I hope the time is enough for me. 543 00:27:16,040 --> 00:27:18,800 Is it tender? Not really tender, but still OK, Chef. 544 00:27:18,800 --> 00:27:20,920 Is it cooked? Yes, it's cooked. 545 00:27:22,600 --> 00:27:26,440 For service, William is finishing the beef on the grill in a chilli 546 00:27:26,440 --> 00:27:30,480 and soy glaze, then skewering them with lemongrass. 547 00:27:33,280 --> 00:27:36,800 I'm still a bit worried, but let's see. 548 00:27:36,800 --> 00:27:40,080 You two need to speed up, I think. Yes, Chef. Chef. 549 00:27:42,480 --> 00:27:45,680 So Gaston has given us choux-ken, which is Gougere. 550 00:27:45,680 --> 00:27:48,520 Are you happy with the cooking? They look a bit too large. 551 00:27:48,520 --> 00:27:50,800 I would have preferred them a bit longer and thinner. 552 00:27:50,800 --> 00:27:54,560 It doesn't sound like something I've seen before at a pop-up, 553 00:27:54,560 --> 00:27:56,680 but, yeah, excited for it. 554 00:27:56,680 --> 00:27:58,680 So this is my final job. 555 00:27:58,680 --> 00:28:02,000 Opening, ready to put the mash and the chicken thighs inside. 556 00:28:04,320 --> 00:28:06,640 If the chicken is cooked well, it'll be absolutely delicious. 557 00:28:06,640 --> 00:28:09,280 But the chicken is actually one of those things that I think 558 00:28:09,280 --> 00:28:12,720 people assume it's really easy to cook, and it's not. 559 00:28:12,720 --> 00:28:14,240 Gaston, are you enjoying yourself? 560 00:28:14,240 --> 00:28:16,880 Could be feeling a bit better, but overall, 561 00:28:16,880 --> 00:28:19,040 I'm always happy to cook, Chef. 562 00:28:19,040 --> 00:28:22,800 I'm really looking forward to the crispy chicken skin from Gaston. 563 00:28:22,800 --> 00:28:24,560 For me, the morel sauce is going to really kind of bring 564 00:28:24,560 --> 00:28:26,560 this dish together. 565 00:28:26,560 --> 00:28:28,360 So it's how good that sauce is. 566 00:28:30,120 --> 00:28:32,000 The dining room is waiting. Let's go. 567 00:28:34,920 --> 00:28:37,520 Are you ready? Chef. Let's go. Service! 568 00:28:41,960 --> 00:28:44,680 That was tough. But I'm happy with what I sent. 569 00:28:44,680 --> 00:28:49,120 My whole heart is in it, so I hope that people will like it. 570 00:28:49,120 --> 00:28:51,400 The choux-ken from Gaston was really good. 571 00:28:51,400 --> 00:28:54,320 Really light. The chicken itself, really succulent. 572 00:28:54,320 --> 00:28:57,600 Really well cooked, moist. The mash in between it was great, 573 00:28:57,600 --> 00:28:59,040 really buttery. 574 00:28:59,040 --> 00:29:00,840 The chicken skins were done really, really well. 575 00:29:00,840 --> 00:29:03,640 There was a good seasoning on it. I liked the crunch to it as well. 576 00:29:03,640 --> 00:29:06,480 The asparagus had a char-grilled mark, which really gave 577 00:29:06,480 --> 00:29:08,680 a nice little smoky flavour to the dish. 578 00:29:08,680 --> 00:29:12,360 Having that morel sauce go over the top is just fabulous. 579 00:29:12,360 --> 00:29:14,600 I could definitely see this working in a pop-up. 580 00:29:14,600 --> 00:29:16,880 It would be amazing. The flavours were banging. 581 00:29:16,880 --> 00:29:18,560 I'd order three of them. 582 00:29:18,560 --> 00:29:20,240 I love the choux pastry, or the Gougere. 583 00:29:20,240 --> 00:29:22,560 I think it's a great carrier for the chicken. 584 00:29:22,560 --> 00:29:25,440 I love the potato at the bottom and the beautiful morel sauce. 585 00:29:25,440 --> 00:29:29,000 It's creative. That uniqueness that Gaston has is lovely. 586 00:29:29,000 --> 00:29:30,520 I'm really enjoying this. 587 00:29:30,520 --> 00:29:32,600 My one complaint is I've run out of sauce. 588 00:29:32,600 --> 00:29:34,600 Do you mind? No. Thank you. 589 00:29:34,600 --> 00:29:36,440 Sorry. Hot. Hot! 590 00:29:36,440 --> 00:29:38,640 William? Yes, Chef? Start picking up the pace. 591 00:29:38,640 --> 00:29:40,720 Gaston's first dish is gone. Yes, Chef. 592 00:29:42,920 --> 00:29:44,480 William's Indonesian beef rib. 593 00:29:44,480 --> 00:29:46,640 I'm a big fan of Indonesian foods. 594 00:29:46,640 --> 00:29:49,840 We're looking to see if it comes out really tender. 595 00:29:49,840 --> 00:29:51,560 You're going to have to be a bit quicker. 596 00:29:51,560 --> 00:29:55,040 A good croquette's all in the crumb. Has to be in the pane, 597 00:29:55,040 --> 00:29:57,000 well seasoned, crispy, and yet the flavours 598 00:29:57,000 --> 00:29:59,880 have to be there inside as well. 599 00:29:59,880 --> 00:30:02,200 The satay sauce, I'm not sure. 600 00:30:02,200 --> 00:30:04,360 You've got fried elements. You've got something 601 00:30:04,360 --> 00:30:06,400 probably stewed and quite heavy. 602 00:30:06,400 --> 00:30:08,760 And then adding a satay sauce, 603 00:30:08,760 --> 00:30:11,400 sounds rich to me, but we'll see. 604 00:30:11,400 --> 00:30:14,600 The cucumber, pineapple and chilli slaw, he's got to cut through 605 00:30:14,600 --> 00:30:17,600 all of that richness and the spiciness. 606 00:30:17,600 --> 00:30:19,240 But it looks like a solid dish, 607 00:30:19,240 --> 00:30:21,520 so I'm really looking forward to this one. 608 00:30:21,520 --> 00:30:23,240 Service, please. 609 00:30:29,120 --> 00:30:32,040 I think this is the most stressful time for me. 610 00:30:32,040 --> 00:30:36,160 I'm not really confident on my food today, but I hope they like. 611 00:30:37,920 --> 00:30:40,960 The texture of the rib was really great 612 00:30:40,960 --> 00:30:42,680 and it was, like, nice and flavoursome. 613 00:30:42,680 --> 00:30:45,760 Lovely and sticky on the outside. Nice little hint of spice on it. 614 00:30:45,760 --> 00:30:47,320 So, really good. 615 00:30:47,320 --> 00:30:49,400 The coconut rice croquette was good. 616 00:30:49,400 --> 00:30:52,360 Kind of had like a crispy rice salad kind of vibe to it. 617 00:30:52,360 --> 00:30:55,360 The chilli slaw, I think it has coriander, some pineapple, 618 00:30:55,360 --> 00:30:57,360 which I thought was really fresh with the beef. 619 00:30:57,360 --> 00:30:59,440 The satay sauce, I was really sceptical, 620 00:30:59,440 --> 00:31:01,600 but the way he made it was really delicious. 621 00:31:01,600 --> 00:31:04,120 Peanutty, and a chunky texture, 622 00:31:04,120 --> 00:31:07,800 and really complimented the sweetness of the rib. 623 00:31:07,800 --> 00:31:11,840 The beef, got so much flavour in it. He's glazed it 624 00:31:11,840 --> 00:31:14,760 with the sweet soy mix in there, but then you get the satay 625 00:31:14,760 --> 00:31:18,120 underneath with the cashew nuts and there's a heat. 626 00:31:18,120 --> 00:31:21,360 Great flavours. Tastes great, you've got heat, 627 00:31:21,360 --> 00:31:23,920 you've got sourness, you've got everything you want. 628 00:31:23,920 --> 00:31:27,480 If I was a customer, I'd be asking for another one. 629 00:31:27,480 --> 00:31:31,560 Last up with their desserts are Michael and Dani. 630 00:31:31,560 --> 00:31:33,360 Guys, you've got about ten minutes left, OK? 631 00:31:33,360 --> 00:31:36,520 So make sure you're ready to go. Everything's done, cleared up. 632 00:31:36,520 --> 00:31:39,720 Michael's final job is to soak his rum babas 633 00:31:39,720 --> 00:31:43,200 in the rum and hop flavoured syrup. 634 00:31:43,200 --> 00:31:45,400 I've tasted this hoppy liquid so much, 635 00:31:45,400 --> 00:31:48,200 I don't know if it's spot-on or way too much, 636 00:31:48,200 --> 00:31:49,520 not nearly enough. 637 00:31:50,960 --> 00:31:53,040 Dani is up against it. 638 00:31:53,040 --> 00:31:54,320 Oh, la, la, la! 639 00:31:55,560 --> 00:31:59,320 All 30 of her brioche doughnuts now need to be deep-fried. 640 00:31:59,320 --> 00:32:02,760 But she's unhappy with the rise. 641 00:32:02,760 --> 00:32:06,120 I've done them so wrong. They're edible, but, like, 642 00:32:06,120 --> 00:32:09,040 they're nowhere near what I wanted to serve. 643 00:32:11,920 --> 00:32:13,400 I have to glaze them first. 644 00:32:13,400 --> 00:32:15,680 A hole in the side to fill it with the lemon and yuzu. 645 00:32:15,680 --> 00:32:17,280 Then the Italian meringue over the top. 646 00:32:17,280 --> 00:32:20,360 Torch last minute, and then pistachios. 647 00:32:20,360 --> 00:32:22,840 Run, Michael, run! 648 00:32:22,840 --> 00:32:25,320 So Michael's going to be doing the hoppy babas. 649 00:32:25,320 --> 00:32:28,880 My favourite pudding is rum baba, so I'm on the test on this one. 650 00:32:31,400 --> 00:32:34,200 Hop actually isn't a very strong flavour, so it's whether that 651 00:32:34,200 --> 00:32:36,080 can really register. 652 00:32:37,600 --> 00:32:40,160 Chocolate salted caramel with chocolate 653 00:32:40,160 --> 00:32:43,320 and pork crackling crumble. 654 00:32:43,320 --> 00:32:46,760 It'll be interesting to see how that, like, actually tastes. 655 00:32:48,960 --> 00:32:54,840 I am all for experimenting with savoury and sweet things, 656 00:32:54,840 --> 00:32:57,440 so I absolutely love that idea. 657 00:32:57,440 --> 00:32:59,600 How's the ice cream looking, Michael? 658 00:32:59,600 --> 00:33:02,280 It is absolutely perfect temperature right now. 659 00:33:03,720 --> 00:33:06,640 You want that malt ice cream, you want the malt to really 660 00:33:06,640 --> 00:33:09,160 come through on it. 661 00:33:09,160 --> 00:33:10,560 Service, please. 662 00:33:16,360 --> 00:33:20,880 Today I know that I presented the dish that I wanted to present. 663 00:33:20,880 --> 00:33:24,280 And I really hope they're enjoying it as much as I enjoyed making it. 664 00:33:25,600 --> 00:33:29,840 The baba is really soft, moist, but I do feel the hops 665 00:33:29,840 --> 00:33:31,760 was missed out a bit. 666 00:33:31,760 --> 00:33:33,720 The amount of rum for me, I really enjoyed it. 667 00:33:33,720 --> 00:33:35,480 It was proper boozy. 668 00:33:35,480 --> 00:33:38,440 The chocolate salted caramel underneath that, beautiful. 669 00:33:38,440 --> 00:33:40,440 I really enjoyed the malt ice cream. 670 00:33:40,440 --> 00:33:43,640 I thought it was very nice to cut through some of the sweetness. 671 00:33:43,640 --> 00:33:46,840 One element I didn't like at all was the pork crackling. 672 00:33:46,840 --> 00:33:48,520 It didn't fit the dish. 673 00:33:48,520 --> 00:33:51,040 It wasn't like a complete no-no, but I think the chunks of pork 674 00:33:51,040 --> 00:33:52,920 crackling were a bit too much. 675 00:33:52,920 --> 00:33:54,360 If it was like a little dust on top, 676 00:33:54,360 --> 00:33:57,960 then it probably would have given a better experience. 677 00:33:57,960 --> 00:34:01,240 The rum baba is very, very light, beautifully soaked in the rum. 678 00:34:01,240 --> 00:34:04,160 The pork scratching is an unusual flavour. 679 00:34:04,160 --> 00:34:06,240 For me, I don't mind a little bit of it. 680 00:34:06,240 --> 00:34:08,639 It is a bit odd and sometimes if I get too many, 681 00:34:08,639 --> 00:34:11,440 it sort of overtakes the rest of the dessert. 682 00:34:14,639 --> 00:34:16,639 Dani, you've been quite stressed about your doughnuts. 683 00:34:16,639 --> 00:34:19,960 Are you feeling OK now? Yeah, I'm happy with them. 684 00:34:19,960 --> 00:34:24,159 So Dani's making us a lemon meringue doughnut. 685 00:34:24,159 --> 00:34:28,120 I really hope that the brioche is nice and buttery and soft. 686 00:34:28,120 --> 00:34:29,320 Thai basil glaze. 687 00:34:29,320 --> 00:34:33,719 Interesting to see how that herbal note comes across in the dessert. 688 00:34:33,719 --> 00:34:36,440 The lemon and yuzu curd, is it going to feel cloying, 689 00:34:36,440 --> 00:34:39,320 or is it going to be nice, sweet and refreshing, and come through? 690 00:34:39,320 --> 00:34:42,280 Have you piped the curd inside, yeah? Curd's inside? Yeah. 691 00:34:42,280 --> 00:34:44,280 Lots of it, I hope. Yeah. 692 00:34:45,880 --> 00:34:48,040 How are we looking, Dani? Good. Once I've piped 693 00:34:48,040 --> 00:34:50,040 all of these, I'm ready. 694 00:34:50,040 --> 00:34:52,480 Here we've got yuzu from Japanese cuisine, 695 00:34:52,480 --> 00:34:55,880 we've got Thai basil and Italian meringue and pistachio. 696 00:34:55,880 --> 00:34:58,400 So there's a lot of different influences. 697 00:34:58,400 --> 00:35:02,720 Is it going to sound very harmonious or is it going to be very jarring? 698 00:35:02,720 --> 00:35:05,280 We'll have to see how it turns out. 699 00:35:06,560 --> 00:35:08,640 Dant, is that finished? Yes, Chef. Good. Yeah. 700 00:35:08,640 --> 00:35:10,600 Thank you. 701 00:35:10,600 --> 00:35:12,720 Come on. Well done, mate. 702 00:35:14,480 --> 00:35:15,960 It was quite stressful. 703 00:35:15,960 --> 00:35:18,920 I knew I'd set myself quite a task with doing a double prove 704 00:35:18,920 --> 00:35:22,000 on brioche doughnuts. I'm glad I got there. 705 00:35:22,000 --> 00:35:24,080 I feel like Dani definitely got the doughnut right. 706 00:35:24,080 --> 00:35:26,320 Really nice and fluffy. The yuzu filling was great. 707 00:35:26,320 --> 00:35:28,640 I feel like could have just added a little bit more. 708 00:35:28,640 --> 00:35:33,080 Unfortunately, mine just didn't have any curd in it. 709 00:35:33,080 --> 00:35:35,600 There was about a smidgen of it, 710 00:35:35,600 --> 00:35:37,000 which wasn't enough. 711 00:35:37,000 --> 00:35:39,840 So overall it didn't quite hit the mark for me. 712 00:35:39,840 --> 00:35:41,440 I really like the meringue. 713 00:35:41,440 --> 00:35:43,760 I think the glaze, when you taste it on its own, 714 00:35:43,760 --> 00:35:45,400 you can really taste the basil. 715 00:35:45,400 --> 00:35:47,480 When it's together, you lose it. 716 00:35:47,480 --> 00:35:50,080 I just felt that it was a little bit overcomplicated, 717 00:35:50,080 --> 00:35:51,200 too much going on there. 718 00:35:51,200 --> 00:35:53,840 And I personally would just always just simplify 719 00:35:53,840 --> 00:35:55,840 and keep it considered. 720 00:35:55,840 --> 00:35:59,120 The doughnut texture is lovely. It's light. It's buttery. 721 00:35:59,120 --> 00:36:01,640 The lemon and yuzu lime curd, I do like the flavour. 722 00:36:01,640 --> 00:36:03,320 I think you could do more of it. 723 00:36:03,320 --> 00:36:05,560 There's two things here that I don't think are necessary - 724 00:36:05,560 --> 00:36:09,360 the Italian meringue and the Thai green glaze. 725 00:36:09,360 --> 00:36:11,440 I think Dani's just overthinking this and trying just a little 726 00:36:11,440 --> 00:36:12,800 bit too hard. 727 00:36:17,480 --> 00:36:20,640 After a challenging day in the pop-up kitchen, 728 00:36:20,640 --> 00:36:24,160 it's time for the diners to vote on their favourite dishes. 729 00:36:24,160 --> 00:36:27,800 DINERS APPLAUD 730 00:36:29,400 --> 00:36:31,800 High expectations for our five chefs today. 731 00:36:31,800 --> 00:36:35,480 And they delivered. They gave it everything in this kitchen. 732 00:36:38,840 --> 00:36:40,640 Today is really stress time. 733 00:36:40,640 --> 00:36:42,720 I'm very tired and I'm very exhausted, 734 00:36:42,720 --> 00:36:46,160 but I hope that the guests will vote for me. 735 00:36:46,160 --> 00:36:48,640 It was a push. I gave myself a lot of plating to do, 736 00:36:48,640 --> 00:36:51,320 which I hadn't fully thought about. 737 00:36:51,320 --> 00:36:54,160 It's been an experience, to say the least! 738 00:36:54,160 --> 00:36:56,880 I had a fun day and it was such a fun experience. 739 00:36:56,880 --> 00:36:59,040 If I have to cook again, I will fight, 740 00:36:59,040 --> 00:37:01,120 because I want to be part of it all the way. 741 00:37:02,440 --> 00:37:04,200 It was nerve-racking at times. 742 00:37:04,200 --> 00:37:06,040 I had to do a lot of thinking on my feet. 743 00:37:06,040 --> 00:37:08,680 But, yeah, all in all, it was a good day. 744 00:37:08,680 --> 00:37:10,720 Now that the adrenaline has worn off, 745 00:37:10,720 --> 00:37:12,840 there's definitely a sense of relief that it's over. 746 00:37:12,840 --> 00:37:15,240 Time for a big beer and to bed now! 747 00:37:18,400 --> 00:37:21,280 You know what's next. Back into our MasterChef kitchen. 748 00:37:21,280 --> 00:37:23,480 One of them gets to go through. 749 00:37:23,480 --> 00:37:25,320 All of them are going to have to cook again. 750 00:37:25,320 --> 00:37:27,880 I can't wait to see who comes out on top. 751 00:37:49,920 --> 00:37:51,360 Chefs, good to see you back. 752 00:37:51,360 --> 00:37:53,800 First time out of the MasterChef kitchen, 753 00:37:53,800 --> 00:37:56,600 and you did yourselves proud. Well done. 754 00:37:59,200 --> 00:38:03,000 As you know, we asked our guests to vote for their favourite dish. 755 00:38:03,000 --> 00:38:06,480 And the chef with the most votes will go straight through 756 00:38:06,480 --> 00:38:07,840 to our semifinals. 757 00:38:08,960 --> 00:38:12,160 The chef with the most votes is... 758 00:38:18,400 --> 00:38:20,560 ..William. 759 00:38:22,360 --> 00:38:26,880 William, you stuck it out right to the wire with your dish. 760 00:38:26,880 --> 00:38:30,200 That attitude of not giving up has paid off. 761 00:38:30,200 --> 00:38:32,920 You so deserve your place in the semifinals. 762 00:38:32,920 --> 00:38:35,760 See you there. Thank you, guys. 763 00:38:39,200 --> 00:38:41,080 Phew! 764 00:38:42,280 --> 00:38:45,800 Ah! Wow! I can't believe it. 765 00:38:45,800 --> 00:38:47,240 It's like a dream. 766 00:38:48,280 --> 00:38:50,320 I'm very proud of myself. 767 00:38:50,320 --> 00:38:53,160 It's really, really, really amazing. 768 00:38:57,960 --> 00:39:00,080 Right, Chefs, you've got a job to do. 769 00:39:00,080 --> 00:39:03,240 You are cooking for a place in the semifinals. 770 00:39:03,240 --> 00:39:06,400 One of you will be leaving the competition. 771 00:39:06,400 --> 00:39:08,320 We set you a brief. 772 00:39:08,320 --> 00:39:12,040 That is to create a dish, sweet or savoury, 773 00:39:12,040 --> 00:39:14,280 inspired by your favourite drink. 774 00:39:15,520 --> 00:39:19,160 One hour and 45 minutes. 775 00:39:19,160 --> 00:39:21,280 Chefs, let's go. 776 00:39:27,880 --> 00:39:31,320 I have yet to do a perfect cook in this kitchen, 777 00:39:31,320 --> 00:39:33,760 and I want today to be the day. 778 00:39:35,760 --> 00:39:38,840 Yeah, I don't know why, but I am really, really nervous today. 779 00:39:40,760 --> 00:39:42,800 So my favourite drink is wine. 780 00:39:44,480 --> 00:39:46,840 I'm from the wine area. I'm from Burgundy. 781 00:39:46,840 --> 00:39:49,600 The wine is absolutely delicious. Drink of the gods! 782 00:39:51,640 --> 00:39:55,120 So my dish is a cured and seared trout with a wine dressing, 783 00:39:55,120 --> 00:39:57,680 a wine gel, pickled grapes with poached pear 784 00:39:57,680 --> 00:40:01,720 and pickled kohlrabi and potato cooking in red wine and grape must. 785 00:40:01,720 --> 00:40:03,280 What is must, please? 786 00:40:03,280 --> 00:40:05,200 Grape must is when we are making wine, 787 00:40:05,200 --> 00:40:08,400 we are collecting all the grapes and all of that goes to a big press. 788 00:40:08,400 --> 00:40:11,360 We take off the grape must which is full of flavour of wine. 789 00:40:11,360 --> 00:40:14,560 It's all the stuff left over from once you've got all the juice out? 790 00:40:14,560 --> 00:40:16,600 Yes. That's the must? Yes, that's the must. 791 00:40:16,600 --> 00:40:19,480 I have to say, I've never had potatoes cooked in wine before. 792 00:40:19,480 --> 00:40:22,600 I study in Burgundy, so my whole culinary learning was with wine. 793 00:40:22,600 --> 00:40:26,520 And I think this is very important, showcasing the wine in the recipe. 794 00:40:29,600 --> 00:40:31,120 I love the sound of his dish. 795 00:40:31,120 --> 00:40:33,520 Trout has got to be perfectly pin boned. 796 00:40:33,520 --> 00:40:35,200 He's searing it on one side only. 797 00:40:35,200 --> 00:40:38,120 So it's perfectly raw on one side and completely grilled 798 00:40:38,120 --> 00:40:40,120 on the other side. That's how I want it. 799 00:40:40,120 --> 00:40:41,920 We've got a dressing going with this dish. 800 00:40:41,920 --> 00:40:44,720 It's lemon, verjus, which is a wine vinegar, 801 00:40:44,720 --> 00:40:47,120 and a touch of cream. Interesting. 802 00:40:48,480 --> 00:40:50,280 I certainly want to be able to taste the verjus. 803 00:40:50,280 --> 00:40:53,720 The verjus will bring the alcoholic element into this dressing. 804 00:40:53,720 --> 00:40:55,800 No grief, we don't stress. 805 00:40:58,880 --> 00:41:01,040 Gaston is cooking his potatoes in red wine. 806 00:41:01,040 --> 00:41:03,000 But he's also got the grape stalks. 807 00:41:03,000 --> 00:41:06,280 And what you've got with the stem that the grapes are grown on 808 00:41:06,280 --> 00:41:09,800 is bitterness. He needs to be very, very careful. 809 00:41:09,800 --> 00:41:12,960 He's then making a layered millefeuille of kohlrabi. 810 00:41:14,680 --> 00:41:16,920 He's pickling it so it has more vinegar essence to it. 811 00:41:16,920 --> 00:41:19,960 And then a sweetness of pear in the red wine. 812 00:41:21,520 --> 00:41:24,280 I think this sounds delicious. It sounds exciting. 813 00:41:27,000 --> 00:41:29,720 Today's one of the most ambitious dishes of the competition so far. 814 00:41:29,720 --> 00:41:31,560 It's all about the beef today. 815 00:41:31,560 --> 00:41:34,920 It looks very simple, but if anything doesn't go right, 816 00:41:34,920 --> 00:41:37,160 it'll be blatantly obvious. 817 00:41:38,520 --> 00:41:41,080 Today my tipple is going to be a beef tea. 818 00:41:41,080 --> 00:41:43,920 It brings me back to days stood next to a rugby field 819 00:41:43,920 --> 00:41:45,520 in a cold December morning. 820 00:41:45,520 --> 00:41:47,280 Just trying to warm the cockles a little bit. 821 00:41:47,280 --> 00:41:51,160 I'm going to make a beef and bone marrow filled pasta, 822 00:41:51,160 --> 00:41:53,560 some barbecued leeks, smoked raisin puree, 823 00:41:53,560 --> 00:41:55,920 and a beef consomme with a little bit of Madeira. 824 00:41:55,920 --> 00:41:58,760 Your preferred drink, it's quite intense in flavour. 825 00:41:58,760 --> 00:42:01,160 That consomme is going to pack that. Absolutely. 826 00:42:01,160 --> 00:42:04,760 So I've just got to make sure it's perfect. 827 00:42:04,760 --> 00:42:07,880 Michael, I am loving the sound of these bone marrow 828 00:42:07,880 --> 00:42:09,880 and beef tortellinis. 829 00:42:09,880 --> 00:42:12,320 I can't even remember how to do it! 830 00:42:12,320 --> 00:42:14,680 Pasta's got to be beautifully made. 831 00:42:14,680 --> 00:42:15,920 I'm fine. 832 00:42:15,920 --> 00:42:19,040 But I've forgotten how to do it! 833 00:42:19,040 --> 00:42:22,880 I want to taste the bone marrow and the beef in there. 834 00:42:22,880 --> 00:42:26,160 Consomme is a classic French soup. 835 00:42:26,160 --> 00:42:29,480 His is going to have the flavour of beef and Madeira. 836 00:42:29,480 --> 00:42:32,480 So, fortified wine, a little bit of sweetness. 837 00:42:32,480 --> 00:42:37,040 Interesting. But it has to be crystal clear and full of flavour. 838 00:42:38,720 --> 00:42:42,040 Making a consomme in this kind of pressure is a big ask. 839 00:42:42,040 --> 00:42:44,440 If there's any cloudiness in there, 840 00:42:44,440 --> 00:42:48,720 I know I will be pulled up and raked over the coals for it. 841 00:42:48,720 --> 00:42:50,600 You've had 20 minutes. 842 00:42:53,640 --> 00:42:57,200 I was half expecting to cook again. 843 00:42:57,200 --> 00:42:58,560 But I quite like this dish, 844 00:42:58,560 --> 00:43:01,040 so hopefully I can do it justice today. 845 00:43:03,200 --> 00:43:05,400 Tell me, what is your tipple of choice? 846 00:43:05,400 --> 00:43:07,840 My tipple of choice has definitely got to be a beer. 847 00:43:07,840 --> 00:43:10,720 I mean, it's great after work. It's great in a beer garden. 848 00:43:10,720 --> 00:43:13,480 It's great on the beach. So for my dessert, 849 00:43:13,480 --> 00:43:17,040 I'm doing a frozen beer parfait with a honey tuile, 850 00:43:17,040 --> 00:43:19,960 honeycomb and blackberry with a blackberry coulis. 851 00:43:19,960 --> 00:43:23,040 And then I'm also making a malt and beer ice cream. 852 00:43:23,040 --> 00:43:24,560 You're being terribly brave. 853 00:43:24,560 --> 00:43:27,120 If you can manage the bitterness of beer with the sweetness 854 00:43:27,120 --> 00:43:28,960 of a dessert, you're clever. 855 00:43:28,960 --> 00:43:31,800 I hope so. That's the plan. We'll see! 856 00:43:35,080 --> 00:43:37,120 Dani's making a beer parfait. 857 00:43:37,120 --> 00:43:38,840 So you want to taste the beer. 858 00:43:38,840 --> 00:43:40,600 I can taste the beer in it, yeah. 859 00:43:40,600 --> 00:43:43,120 But also, the parfait needs to be set perfectly. 860 00:43:43,120 --> 00:43:45,240 It's too frozen, it can be an ice block. 861 00:43:45,240 --> 00:43:47,360 I'm just trying to fold through the last bits now. 862 00:43:47,360 --> 00:43:50,480 Get it all smooth and then get it in the freezer. 863 00:43:50,480 --> 00:43:52,920 Blackberries with beers I think can work very well. 864 00:43:52,920 --> 00:43:55,560 A little bit of sweetness, and not too sweet. 865 00:43:55,560 --> 00:44:00,720 The biggest concerns with this dish is that I mess up my honey tuile. 866 00:44:00,720 --> 00:44:02,160 Because it's a very delicate thing. 867 00:44:02,160 --> 00:44:04,200 For some reason they didn't come out in whole pieces. 868 00:44:04,200 --> 00:44:07,680 It's kind of like they're breaking at the gaps. 869 00:44:07,680 --> 00:44:10,720 And then we've got the malt and hops ice cream. 870 00:44:10,720 --> 00:44:13,520 But you have to be very careful it's not too much. 871 00:44:13,520 --> 00:44:15,760 We've got a lot of bitterness with this dish. 872 00:44:15,760 --> 00:44:18,800 She needs to be very careful that she gets the balance of sugar 873 00:44:18,800 --> 00:44:20,400 and bitterness just right. 874 00:44:20,400 --> 00:44:22,640 I feel like I am taking a bit of a risk doing this, 875 00:44:22,640 --> 00:44:25,600 but at this point in the competition, I'm going for it. 876 00:44:28,440 --> 00:44:31,600 Fighting for a place in the semis is, like, serious pressure. 877 00:44:34,640 --> 00:44:37,640 But just get done what I need to get done and then I'll be happy. 878 00:44:39,200 --> 00:44:42,040 George, what's your favourite drink that you've chosen, 879 00:44:42,040 --> 00:44:44,400 and what are you making? I really like cocktails. 880 00:44:44,400 --> 00:44:47,000 And, like, outside of work, I try and teach myself 881 00:44:47,000 --> 00:44:48,560 a little bit of mixology. 882 00:44:48,560 --> 00:44:52,120 So I'm doing an amaretto sour dessert. Nice! 883 00:44:52,120 --> 00:44:54,600 Because it's got almond and marzipan flavour, hasn't it? 884 00:44:54,600 --> 00:44:56,400 You're not serving this in a cocktail glass? 885 00:44:56,400 --> 00:44:58,680 No, it's almost like a slice of cake. 886 00:45:00,720 --> 00:45:03,200 George is wanting us to sort of imagine the layers 887 00:45:03,200 --> 00:45:06,640 that you would see in an amaretto sour. 888 00:45:06,640 --> 00:45:09,440 It's a banging drink, so I wanted to see if I could make it 889 00:45:09,440 --> 00:45:12,320 not only taste like it, but sort of look like it as well. 890 00:45:12,320 --> 00:45:14,880 He's going to put the pastry on the base and then start to build, 891 00:45:14,880 --> 00:45:17,080 almost like a millefeuille. 892 00:45:17,080 --> 00:45:22,200 So he's going to have frangipane cake using almond flour. 893 00:45:22,200 --> 00:45:24,000 I want to taste the almond. 894 00:45:24,000 --> 00:45:25,640 Sponge is exactly how I wanted it. 895 00:45:25,640 --> 00:45:28,240 Just making sure I'm getting it absolutely perfect portioning 896 00:45:28,240 --> 00:45:32,600 because if this dish isn't completely sharp, it's not right. 897 00:45:32,600 --> 00:45:35,240 We've got cherries, which he's cooking down. 898 00:45:35,240 --> 00:45:37,440 I've sat them in some amaretto. 899 00:45:37,440 --> 00:45:39,160 So it's super, super boozy. 900 00:45:39,160 --> 00:45:40,760 They're going to run through the centre. 901 00:45:40,760 --> 00:45:42,560 So then every mouthful that you get, you're going to get a hit 902 00:45:42,560 --> 00:45:45,400 of boozy cherry in there as well. 903 00:45:45,400 --> 00:45:47,080 There's also lemon gel. 904 00:45:47,080 --> 00:45:49,360 So, you know, that's really going to help with the sourness 905 00:45:49,360 --> 00:45:51,200 going through this dessert. 906 00:45:51,200 --> 00:45:53,360 It won't be an amaretto sour if I don't get this bit right. 907 00:45:53,360 --> 00:45:56,880 And a meringue, which is going to sort of sit on the top of it, 908 00:45:56,880 --> 00:46:01,400 which, you know, will be like the foam that sits on top of this drink. 909 00:46:01,400 --> 00:46:04,440 I want it quite dense so I can get a real nice, clean, sharp pipe 910 00:46:04,440 --> 00:46:06,560 on it so it's not got loads of air in it. 911 00:46:06,560 --> 00:46:09,560 He's got to make sure that the different textures 912 00:46:09,560 --> 00:46:11,360 that he's layering are set and cooled 913 00:46:11,360 --> 00:46:13,040 before the next one goes on. 914 00:46:13,040 --> 00:46:15,360 Otherwise it can all blend into one. 915 00:46:15,360 --> 00:46:17,040 This is not something we've had before. 916 00:46:17,040 --> 00:46:20,760 He's creating something that is from a memory of a drink, 917 00:46:20,760 --> 00:46:23,680 and it's fascinating. The key is, is it going to work? 918 00:46:26,200 --> 00:46:28,080 Chefs, we have just three minutes. 919 00:46:31,120 --> 00:46:34,160 The consomme, my raft has held nicely. 920 00:46:34,160 --> 00:46:35,920 It looks pretty clear to me. 921 00:46:39,360 --> 00:46:42,360 You got just 60 seconds. Come on, please, everybody. 922 00:46:43,480 --> 00:46:46,440 Oh, my God! Please, Michael, just slow down. 923 00:46:47,640 --> 00:46:49,320 Come on, come on, come on, come on. 924 00:46:49,320 --> 00:46:52,320 George? Chef. Do not drop that now. Don't look at me! 925 00:46:52,320 --> 00:46:53,960 Don't look at me! 926 00:46:59,320 --> 00:47:02,160 That's it, Chefs. Time's up. Thank you. 927 00:47:08,720 --> 00:47:12,400 Celebrating the wine of Burgundy where he grew up, 928 00:47:12,400 --> 00:47:15,000 Gaston has served cured and seared trout 929 00:47:15,000 --> 00:47:18,840 with a creamy white wine vinegar and lemon dressing 930 00:47:18,840 --> 00:47:23,040 served with grape must mashed potato, pickled grapes, 931 00:47:23,040 --> 00:47:25,400 pickled kohlrabi with poached pear 932 00:47:25,400 --> 00:47:28,120 and red wine and fermented vine leaves. 933 00:47:29,360 --> 00:47:31,360 It's not the smartest dish you've presented. 934 00:47:31,360 --> 00:47:33,960 It's more rustic, I'd say. It's more rustic? Yes. 935 00:47:40,480 --> 00:47:43,240 Presentation wise, not great. 936 00:47:43,240 --> 00:47:46,520 From a flavour point of view, I'm really, really enjoying this. 937 00:47:46,520 --> 00:47:49,040 The trout cookery is great. 938 00:47:49,040 --> 00:47:51,960 The way you seared it on one side and just left the other side. 939 00:47:51,960 --> 00:47:54,600 Technically, I think it's very clever. 940 00:47:54,600 --> 00:47:58,440 I love the white sauce cream and the wine and the grape 941 00:47:58,440 --> 00:48:01,440 that you've just slightly seared, and the pear and kohlrabi 942 00:48:01,440 --> 00:48:03,640 in the red wine just is delicious. 943 00:48:05,040 --> 00:48:10,920 I'm really pleased that Marcus likes it, because I'm really struggling. 944 00:48:10,920 --> 00:48:14,640 Everything's cooked very well, but I'm not enjoying the flavours. 945 00:48:14,640 --> 00:48:17,280 The potatoes have a sweet flavour to me. 946 00:48:17,280 --> 00:48:18,800 The pears are sweet again, 947 00:48:18,800 --> 00:48:21,360 so I've got a lot of sweetness going on here. 948 00:48:21,360 --> 00:48:22,720 Too much for me. 949 00:48:24,320 --> 00:48:27,240 I'm enjoying it. I don't find the pears sweet at all. 950 00:48:27,240 --> 00:48:30,760 The vine leaves, there's a saltiness that goes through it. 951 00:48:30,760 --> 00:48:34,400 I love those potatoes. First cooked off in the grape must, 952 00:48:34,400 --> 00:48:36,680 which is right at the beginning when you start to make wine. 953 00:48:36,680 --> 00:48:39,160 So it is quite floral. There is a bit of sweetness. 954 00:48:39,160 --> 00:48:41,400 I really like it. I really do. 955 00:48:41,400 --> 00:48:43,560 The chefs either side of me love your dish. 956 00:48:43,560 --> 00:48:45,560 I've got some issues, Gaston. 957 00:48:45,560 --> 00:48:46,920 Thank you. Thank you. 958 00:48:48,680 --> 00:48:51,240 I am happy I've made that, I achieved what I want. 959 00:48:51,240 --> 00:48:53,760 But at this point of the competition, 960 00:48:53,760 --> 00:48:56,760 two out of three judges liking your dish might not be enough. 961 00:48:56,760 --> 00:49:00,080 So I am really, really stressed right now. 962 00:49:00,080 --> 00:49:02,240 Ahhh! I need a glass of wine! 963 00:49:03,880 --> 00:49:08,240 In memory of beef tea on the sidelines of a rugby field, 964 00:49:08,240 --> 00:49:12,120 Michael has made pasta filled with beef and bone marrow, 965 00:49:12,120 --> 00:49:15,560 topped with a leek oil, served with barbecued leeks, 966 00:49:15,560 --> 00:49:20,440 smoked golden raisin puree and finished with a smoked beef 967 00:49:20,440 --> 00:49:22,680 and Madeira consomme. 968 00:49:22,680 --> 00:49:24,520 MONICA: Michael, great plate. 969 00:49:24,520 --> 00:49:27,440 Once you pour your consomme on, it looks wonderful. 970 00:49:34,000 --> 00:49:38,000 Your pasta, the filling, the minced meat I find is too fine. 971 00:49:38,000 --> 00:49:40,080 It's a bit coarse. Maybe a chunk of the bone marrow 972 00:49:40,080 --> 00:49:42,640 in the middle would have really made a difference, 973 00:49:42,640 --> 00:49:44,840 but I do love the flavours of it. 974 00:49:44,840 --> 00:49:47,560 I think your consomme is beautifully made, nice and clear. 975 00:49:47,560 --> 00:49:49,280 I like the sweetness of the Madeira. 976 00:49:49,280 --> 00:49:51,040 I think you've used that very, very well. 977 00:49:51,040 --> 00:49:55,160 The leeks, be very careful. A bit of grit in them. 978 00:49:55,160 --> 00:50:00,360 What I really particularly love are the smoky, bitter notes 979 00:50:00,360 --> 00:50:02,800 of that raisin puree. 980 00:50:02,800 --> 00:50:06,200 And your beefy tea is far posher than the ones that I've got 981 00:50:06,200 --> 00:50:07,640 at football stadiums! 982 00:50:08,680 --> 00:50:10,120 It's working for me. 983 00:50:13,440 --> 00:50:15,280 I'm feeling pretty elated, to be honest. 984 00:50:15,280 --> 00:50:18,160 That was by far my best feedback of the competition. 985 00:50:18,160 --> 00:50:20,800 A couple of issues, but all in all, 986 00:50:20,800 --> 00:50:23,400 it was pretty universally positive feedback. 987 00:50:26,320 --> 00:50:31,640 Based on her love of beer, Dani has made a frozen beer parfait 988 00:50:31,640 --> 00:50:34,560 topped with a honey tuile and sorrel leaves, 989 00:50:34,560 --> 00:50:38,000 served with honeycomb, fresh blackberries dressed 990 00:50:38,000 --> 00:50:41,280 in a beer verjus syrup, blackberry coulis, 991 00:50:41,280 --> 00:50:43,040 and a malt and beer ice cream. 992 00:50:44,320 --> 00:50:46,000 You looked a little flustered towards the end. 993 00:50:46,000 --> 00:50:47,640 Did it not turn out how you wanted? 994 00:50:47,640 --> 00:50:51,040 It was supposed to be one cracker on top, but I just tried to get 995 00:50:51,040 --> 00:50:54,560 at least something out of it so you got that crunch on the dish. 996 00:50:58,360 --> 00:51:01,040 The parfait is just so great. 997 00:51:01,040 --> 00:51:04,000 The texture is wonderful and it's only a light beer flavour 998 00:51:04,000 --> 00:51:06,280 you're getting through that. And then, of course, blackberries, 999 00:51:06,280 --> 00:51:08,400 the sweetness of it, delightful. 1000 00:51:08,400 --> 00:51:11,160 Shame about your tuile, but I'm glad you've kept it because it does need 1001 00:51:11,160 --> 00:51:13,320 a bit of that texture. 1002 00:51:13,320 --> 00:51:16,160 I love the slight bitterness of the parfait itself. 1003 00:51:16,160 --> 00:51:18,360 Love the honeycomb. Love the bitterness in that. 1004 00:51:18,360 --> 00:51:21,440 The blackberries, the sauce. It's really delicious. 1005 00:51:21,440 --> 00:51:24,200 I have to say, though, I am seriously struggling 1006 00:51:24,200 --> 00:51:26,400 with this ice cream. That's the hops. 1007 00:51:26,400 --> 00:51:29,520 Yeah. They're so strong. They're so raw. 1008 00:51:29,520 --> 00:51:33,840 It's medicinal. It's like a bad medicine in my palate. 1009 00:51:33,840 --> 00:51:37,240 I love the parfait. That's so ludicrously clever 1010 00:51:37,240 --> 00:51:39,880 with that beer flavour. With this ice cream, mate, 1011 00:51:39,880 --> 00:51:41,760 it's just like dunking your head in a pint of ale. 1012 00:51:41,760 --> 00:51:43,720 It's too bitter. It's too strong. 1013 00:51:46,480 --> 00:51:50,040 I wanted to do something that would be a bit of a risk 1014 00:51:50,040 --> 00:51:51,560 and push the boundaries. 1015 00:51:51,560 --> 00:51:54,560 The ice cream, the beer in it was just slightly too much. 1016 00:51:54,560 --> 00:51:57,520 But overall, I am happy with the feedback. 1017 00:51:58,640 --> 00:52:00,040 Last up is George. 1018 00:52:01,080 --> 00:52:05,400 Inspired by his favourite cocktail, he has made an amaretto sour, 1019 00:52:05,400 --> 00:52:08,760 frangipane and cherry cake on a pastry base 1020 00:52:08,760 --> 00:52:12,160 with lemon gel, topped with sour cherry gel 1021 00:52:12,160 --> 00:52:14,480 and torched Italian meringue, 1022 00:52:14,480 --> 00:52:19,000 served with a sour cherry sorbet and a feuilletine almond 1023 00:52:19,000 --> 00:52:20,960 and brown butter crumb. 1024 00:52:20,960 --> 00:52:22,640 It's really attractive. 1025 00:52:22,640 --> 00:52:25,440 I don't know whether to eat it or kiss it! 1026 00:52:32,080 --> 00:52:35,720 The amaretto flavour with the sour sweetness of the cherry 1027 00:52:35,720 --> 00:52:37,920 is just so lovely. 1028 00:52:37,920 --> 00:52:41,920 Your sorbet, deliberately, I feel, under sweetened. 1029 00:52:41,920 --> 00:52:44,800 Because you've got a little bit of a sweet bitter crunch 1030 00:52:44,800 --> 00:52:48,760 as its base. I'm really, really liking this. 1031 00:52:48,760 --> 00:52:51,080 I love the sponge because you've soaked it in a bit of booze, 1032 00:52:51,080 --> 00:52:54,320 you've got a bit of syrup in there, and then the really acidic gel 1033 00:52:54,320 --> 00:52:57,280 as well, that just brings a freshness to the plate. 1034 00:52:57,280 --> 00:53:01,200 Beautifully made meringue. More bitter sour cherries on top. 1035 00:53:01,200 --> 00:53:03,920 There's that lovely almond flavour that's just rippling 1036 00:53:03,920 --> 00:53:07,400 all the way through it. I think you've achieved your goal. 1037 00:53:07,400 --> 00:53:08,920 Well done. 1038 00:53:08,920 --> 00:53:10,840 Your take on amaretto sour. 1039 00:53:10,840 --> 00:53:12,960 Almonds, and of course, you've got the cherries, 1040 00:53:12,960 --> 00:53:15,440 the Italian meringue, like you would at the top of the drink, 1041 00:53:15,440 --> 00:53:18,880 the egg whites, is so great. 1042 00:53:18,880 --> 00:53:22,400 The brief was to create a dish based on your favourite drink. 1043 00:53:22,400 --> 00:53:24,560 Wow, you've done that. Well done. 1044 00:53:25,840 --> 00:53:28,520 Amazing feedback from every single judge. 1045 00:53:28,520 --> 00:53:30,360 I can't believe it. 1046 00:53:30,360 --> 00:53:31,720 Mind blown. 1047 00:53:35,520 --> 00:53:38,280 I thought the food in here was fantastic today. 1048 00:53:38,280 --> 00:53:40,440 They are really, really good. 1049 00:53:42,280 --> 00:53:44,880 My favourite dish was George and that cake. 1050 00:53:44,880 --> 00:53:47,520 Loved all the almond essences and flavours 1051 00:53:47,520 --> 00:53:50,240 and the sweet and sourness. He did a great job. 1052 00:53:50,240 --> 00:53:52,200 And it looked a picture, right? Great dessert. 1053 00:53:52,200 --> 00:53:55,840 Yeah, I'm happy to put George through. OK. George goes through. 1054 00:53:57,760 --> 00:54:00,400 You two love Gaston. I had some issues with it. 1055 00:54:00,400 --> 00:54:03,680 I found some of the notes a little too sweet. 1056 00:54:03,680 --> 00:54:05,440 I thought the taste was sensational. 1057 00:54:05,440 --> 00:54:07,960 The trout with that lovely white sauce underneath. 1058 00:54:07,960 --> 00:54:10,680 And I love the inventive creativity of his dish. 1059 00:54:10,680 --> 00:54:12,520 The pear, for me, wasn't too sweet. 1060 00:54:12,520 --> 00:54:15,040 And I loved it with the pickled kohlrabi. 1061 00:54:15,040 --> 00:54:16,480 It was delicious. 1062 00:54:17,760 --> 00:54:20,760 I did enjoy Michael's pasta dish today, I really did. 1063 00:54:20,760 --> 00:54:24,560 That meatiness of the filling of the ravioli with the sweetness 1064 00:54:24,560 --> 00:54:26,960 of the raisin. And he'd got smokiness in there. 1065 00:54:26,960 --> 00:54:28,640 I just thought it was really good. 1066 00:54:28,640 --> 00:54:30,120 Nicely made pasta. 1067 00:54:30,120 --> 00:54:34,080 But for me the texture of the filling was just a bit too grainy 1068 00:54:34,080 --> 00:54:37,160 and I wished there was a bigger bit of marrow inside. 1069 00:54:37,160 --> 00:54:38,640 But Michael is pushing himself. 1070 00:54:38,640 --> 00:54:40,880 He's really trying hard to be different. 1071 00:54:42,680 --> 00:54:45,240 Dani tried to bring beer into a dessert. 1072 00:54:45,240 --> 00:54:47,520 In the parfait, I think she nailed it. 1073 00:54:47,520 --> 00:54:50,880 In the ice cream, no, it didn't work. 1074 00:54:50,880 --> 00:54:53,360 That light lager that she had through the parfait, 1075 00:54:53,360 --> 00:54:55,120 I liked that. 1076 00:54:55,120 --> 00:54:59,120 But the ice cream was so powerful in hops and malts, it was too much. 1077 00:54:59,120 --> 00:55:02,800 Who joins William in the semifinal? Who goes home? 1078 00:55:05,720 --> 00:55:08,320 I hope I've done enough to go through today. 1079 00:55:08,320 --> 00:55:11,120 I'm finally showcasing who I am as a chef, 1080 00:55:11,120 --> 00:55:14,400 but we've got to wait and see now. 1081 00:55:14,400 --> 00:55:16,200 I really want to stay in the competition. 1082 00:55:16,200 --> 00:55:19,240 I have so much more to offer. Fingers crossed, MasterChef. 1083 00:55:19,240 --> 00:55:20,560 Pray with me. 1084 00:55:22,280 --> 00:55:23,840 I obviously want to go further. 1085 00:55:23,840 --> 00:55:26,400 That's the whole point of a competition, 1086 00:55:26,400 --> 00:55:28,880 but I have no idea. It's all in the judges' hands. 1087 00:55:39,480 --> 00:55:42,320 You four chefs, I have to say, well done. 1088 00:55:42,320 --> 00:55:43,560 Whatever happens today, 1089 00:55:43,560 --> 00:55:45,800 you should be proud of what you've achieved. 1090 00:55:47,600 --> 00:55:51,240 One of you, sadly, is leaving the competition. 1091 00:55:51,240 --> 00:55:53,560 The chef leaving us is... 1092 00:56:03,840 --> 00:56:05,080 ..Dani. 1093 00:56:06,480 --> 00:56:09,120 Dani, you've been fabulous. Thank you so much. 1094 00:56:09,120 --> 00:56:10,920 Please. Thank you. We wish you the best of luck. 1095 00:56:10,920 --> 00:56:13,520 Thank you very much. Best of luck, Dani. 1096 00:56:16,600 --> 00:56:18,480 Obviously, it's sad to leave. 1097 00:56:18,480 --> 00:56:20,880 I would have loved to have kept going. 1098 00:56:20,880 --> 00:56:22,480 I've loved this experience. 1099 00:56:22,480 --> 00:56:25,600 I've loved being part of this competition. 1100 00:56:25,600 --> 00:56:28,000 I made it further than I thought I was going to. 1101 00:56:28,000 --> 00:56:30,200 So, yeah, happy overall. 1102 00:56:34,600 --> 00:56:36,480 Congratulations, you three. 1103 00:56:36,480 --> 00:56:39,880 You are Professional MasterChef semifinalists! 1104 00:56:42,160 --> 00:56:44,520 Right now I feel overwhelmed. 1105 00:56:44,520 --> 00:56:46,720 I need to see my friends, I need to have a drink, 1106 00:56:46,720 --> 00:56:48,760 and I'll be ready for the next challenge. 1107 00:56:48,760 --> 00:56:50,640 Being a semifinalist, it's definitely got 1108 00:56:50,640 --> 00:56:53,080 a good ring to it, yeah. 1109 00:56:53,080 --> 00:56:57,760 Amaretto sours are going to be in full swing tonight, for sure! 1110 00:56:57,760 --> 00:57:00,160 I'm chuffed. I feel like I've got momentum now. 1111 00:57:00,160 --> 00:57:04,600 I was a slow car at the beginning, struggling to get out of first gear, 1112 00:57:04,600 --> 00:57:06,640 but now I don't want to slow down. 1113 00:57:11,040 --> 00:57:14,200 Next time, it's the semifinals, 1114 00:57:14,200 --> 00:57:16,920 and the eight best chefs are back. 1115 00:57:20,000 --> 00:57:21,880 Cooking off against each other... 1116 00:57:21,880 --> 00:57:24,480 Super plate of food, I have to say. 1117 00:57:24,480 --> 00:57:28,920 ..as they fight for their place in the competition. 1118 00:57:28,920 --> 00:57:30,320 Very enjoyable. 1119 00:57:30,320 --> 00:57:32,040 Really delicious. 1120 00:57:32,040 --> 00:57:33,840 You are seriously impressing me.