1 00:00:03,040 --> 00:00:05,600 It's the MasterChef quarterfinal, 2 00:00:05,640 --> 00:00:09,040 and this week's four best cooks are back. 3 00:00:12,480 --> 00:00:15,080 I didn't think I'd get this far, but now I just want 4 00:00:15,120 --> 00:00:19,320 it more. Like, I want to stay in this competition. 5 00:00:19,360 --> 00:00:22,800 I get goose bumps just thinking about where I'm at at the moment. 6 00:00:22,840 --> 00:00:25,600 I can't wait to tell my dad to watch this. 7 00:00:25,640 --> 00:00:27,840 It'll probably bring a tear to his eyes. 8 00:00:27,880 --> 00:00:29,840 It's getting a bit more serious. 9 00:00:29,880 --> 00:00:33,160 So, yeah, I feel like there's a bit more riding on today. 10 00:00:33,200 --> 00:00:36,360 I keep pinching myself thinking I'm just dreaming. 11 00:00:36,400 --> 00:00:39,200 I'm going to run in there and just attack this challenge. 12 00:00:40,960 --> 00:00:43,400 This is an absolutely huge round. 13 00:00:43,440 --> 00:00:45,520 A bit of Picasso, that is, mate. 14 00:00:45,560 --> 00:00:47,240 I mean, I'm doing my happy dance. 15 00:00:47,280 --> 00:00:48,840 I can't stop smiling. 16 00:00:48,880 --> 00:00:50,960 I absolutely love it. 17 00:00:51,000 --> 00:00:53,080 They have got to cook to impress. 18 00:00:53,120 --> 00:00:55,560 This is a dinner party like no other. 19 00:00:55,600 --> 00:00:57,320 I say bring it on. 20 00:01:13,480 --> 00:01:17,280 This is a big day, no doubt about it. 21 00:01:17,320 --> 00:01:21,720 You are not just going to serve your food to John and me today, 22 00:01:21,760 --> 00:01:25,880 you are going to cook for the final three of last year's MasterChef. 23 00:01:27,560 --> 00:01:32,520 That is Radha, Pookie and the champion, Eddie. 24 00:01:32,560 --> 00:01:32,800 That is Radha, Pookie and the champion, Eddie. 25 00:01:35,040 --> 00:01:38,000 This is where pressure really starts. 26 00:01:38,040 --> 00:01:41,960 What we want from you are two courses in one hour and 15 minutes. 27 00:01:43,320 --> 00:01:46,560 We can only take the best cooks with us. 28 00:01:46,600 --> 00:01:49,320 Deliver something delicious 29 00:01:49,360 --> 00:01:52,440 and you get yourself a place in knockout week. 30 00:01:52,480 --> 00:01:55,040 Ladies and gentlemen, let's cook. 31 00:02:00,640 --> 00:02:02,080 Oh, yeah. 32 00:02:03,600 --> 00:02:05,840 Rice, rice, rice. 33 00:02:05,880 --> 00:02:08,880 Vanessa has got a slightly dangerous wild side, 34 00:02:08,920 --> 00:02:10,640 like blueberries in pasta. 35 00:02:10,680 --> 00:02:13,000 This is not a dish that I love. 36 00:02:13,040 --> 00:02:17,040 But underneath that is a very passionate, very talented cook. 37 00:02:17,080 --> 00:02:20,840 Biryani in the last round was an absolute knockout. 38 00:02:20,880 --> 00:02:25,640 I've tried my best to try and find a balance between still being myself 39 00:02:25,680 --> 00:02:26,000 I've tried my best to try and find a balance between still being myself 40 00:02:26,040 --> 00:02:29,760 {\an8}and trying to please both judges with sort of 41 00:02:29,800 --> 00:02:31,960 {\an8}more crowd-pleasing dishes. 42 00:02:33,040 --> 00:02:35,400 Today, I'm really toning it back. 43 00:02:35,440 --> 00:02:38,720 There are no bells and whistles with this dish... OK. 44 00:02:38,760 --> 00:02:41,360 ..and I really hope that they like it. 45 00:02:41,400 --> 00:02:43,000 What are you doing, Vanessa? 46 00:02:43,040 --> 00:02:45,840 Goan fish curry, called a fish ambotik. 47 00:02:45,880 --> 00:02:48,480 Some steamed rice and a Vanessa salad. 48 00:02:48,520 --> 00:02:50,560 It's a traditional Goan curry. 49 00:02:50,600 --> 00:02:55,320 And in the Konkani language, ambot means sour and tik means hot. 50 00:02:55,360 --> 00:02:57,720 So it's quite an unusual curry. 51 00:02:57,760 --> 00:03:01,200 It's tangy, it's a bit sour, but it's still got a kick to it. 52 00:03:01,240 --> 00:03:03,320 You seem really passionate about this curry. 53 00:03:03,360 --> 00:03:05,680 What are the links between you and Goa? 54 00:03:05,720 --> 00:03:08,400 So my parents are from Goa and I want to showcase the heritage 55 00:03:08,440 --> 00:03:10,600 that I'm from. 56 00:03:10,640 --> 00:03:13,760 And this particular curry means a lot to me, because if I close my 57 00:03:13,800 --> 00:03:17,560 eyes, I can literally smell my grandmother's house. 58 00:03:18,560 --> 00:03:20,640 So, yeah, I hope I do it justice. 59 00:03:20,680 --> 00:03:22,640 That is lovely! 60 00:03:24,640 --> 00:03:27,240 Vanessa is cooking crowd-pleasers. 61 00:03:27,280 --> 00:03:28,840 We've got a fish curry. 62 00:03:28,880 --> 00:03:31,320 Now, that sauce has to be really powerful. 63 00:03:31,360 --> 00:03:34,360 It's got to be spicy, but not too spicy you can't taste the fish. 64 00:03:34,400 --> 00:03:36,480 It's a balancing act. On the side, 65 00:03:36,520 --> 00:03:37,760 we've got a Vanessa salad. 66 00:03:37,800 --> 00:03:39,760 Bombay mix with lots and lots of herbs, 67 00:03:39,800 --> 00:03:42,160 including mint and coriander. Fantastic. 68 00:03:42,200 --> 00:03:43,720 Where are my moulds? 69 00:03:43,760 --> 00:03:45,160 We've got for dessert a chocolate 70 00:03:45,200 --> 00:03:46,920 fondant with raspberries and some cream. 71 00:03:46,960 --> 00:03:51,680 Chocolate! With my chocolate fondant, there's a hint of miso. 72 00:03:51,720 --> 00:03:51,920 Chocolate! With my chocolate fondant, there's a hint of miso. 73 00:03:51,960 --> 00:03:55,120 A fondant for me, personally, can be a bit sickly sweet. 74 00:03:55,160 --> 00:03:58,760 The miso pulls it back a little bit with a tiny bit of saltiness. 75 00:03:59,880 --> 00:04:02,880 What troubles me is not the fact that it's got miso in it, 76 00:04:02,920 --> 00:04:05,640 just the fact that it's a fondant and I've seen 77 00:04:05,680 --> 00:04:07,320 so many fail. 78 00:04:11,160 --> 00:04:12,880 Everything's going to plan. 79 00:04:14,640 --> 00:04:17,480 Terri loves classic technique. 80 00:04:17,520 --> 00:04:19,760 We've seen her make a mille-feuilles. 81 00:04:19,800 --> 00:04:23,720 The ice cream had basil, and the sauce was balsamic vinegar. 82 00:04:23,760 --> 00:04:28,680 She's daring, she takes a classic idea and turns it on its head. 83 00:04:30,760 --> 00:04:32,080 That wasn't supposed to happen. 84 00:04:32,120 --> 00:04:33,640 Let's fish those out. 85 00:04:33,680 --> 00:04:36,240 Are you going that inventive way on these two courses as well? 86 00:04:36,280 --> 00:04:37,720 A little bit. I'm cooking steamed 87 00:04:37,760 --> 00:04:39,840 cod that's going to be dusted with nori powder, 88 00:04:39,880 --> 00:04:42,680 with wasabi and creme fraiche sauce, baby turnips 89 00:04:42,720 --> 00:04:44,280 and a Vietnamese rice cracker. 90 00:04:44,320 --> 00:04:46,840 My dessert is going back to kind of that classic style that I do. 91 00:04:46,880 --> 00:04:48,520 So I'm doing a passion fruit souffle. 92 00:04:48,560 --> 00:04:51,520 Japanese flavours, is that something you love? I've been lucky enough to 93 00:04:51,560 --> 00:04:54,560 visit Japan. We went for the Rugby World Cup. I could eat my way around 94 00:04:54,600 --> 00:04:57,400 that country, I think, forever. So I like to bring those influences 95 00:04:57,440 --> 00:04:58,520 in to the food that I cook. 96 00:05:01,880 --> 00:05:06,000 We've got a main course of steamed cod, steamed all the way through, 97 00:05:06,040 --> 00:05:09,200 so that when you touch it, it's translucent and falls apart. 98 00:05:09,240 --> 00:05:13,480 Across the top, she's making a crumb from nori - sheets of seaweed, 99 00:05:13,520 --> 00:05:13,680 Across the top, she's making a crumb from nori - sheets of seaweed, 100 00:05:13,720 --> 00:05:17,000 which are already salty and quite well-flavoured. 101 00:05:17,040 --> 00:05:18,360 With that we're getting 102 00:05:18,400 --> 00:05:21,560 wasabi and creme fraiche sauce, so we're going to get fiery 103 00:05:21,600 --> 00:05:25,040 horseradish with sour sharpness coming from the cream. 104 00:05:25,080 --> 00:05:27,440 Well, that works quite nicely with a piece of fish 105 00:05:27,480 --> 00:05:29,280 as long as it's not overpowering. 106 00:05:29,320 --> 00:05:31,200 If she does manage to get the souffle 107 00:05:31,240 --> 00:05:33,520 to rise, and fingers crossed, let's hope she does, 108 00:05:33,560 --> 00:05:36,120 it's got to be light and fluffy throughout. 109 00:05:36,160 --> 00:05:37,520 Risky. 110 00:05:37,560 --> 00:05:40,600 There is room for things to go wrong. 111 00:05:40,640 --> 00:05:43,000 My souffle, if that doesn't rise, then, yeah, 112 00:05:43,040 --> 00:05:45,960 they're going to have a puddle on a plate. 113 00:05:46,000 --> 00:05:47,200 Happy with that. 114 00:05:49,200 --> 00:05:50,800 MATTHEW:# Very good, very nice! # 115 00:05:50,840 --> 00:05:54,000 Matthew has mastered the art of really lovely 116 00:05:54,040 --> 00:05:56,000 classic Caribbean flavours. 117 00:05:56,040 --> 00:05:59,040 This is a dish that I'll remember, you know? I love it. 118 00:05:59,080 --> 00:06:02,800 I'd like to see Matthew deliver some of the elegant presentation 119 00:06:02,840 --> 00:06:04,800 he did in the first round. 120 00:06:04,840 --> 00:06:07,240 {\an8}I'm going to try a different cuisine today. 121 00:06:07,280 --> 00:06:09,960 {\an8}I'm just trying to showcase my versatility, to show it's not 122 00:06:10,000 --> 00:06:11,960 just Caribbean food that I can cook. 123 00:06:12,000 --> 00:06:16,080 It's a massive risk, but I always say big risk, big rewards. 124 00:06:18,000 --> 00:06:21,400 I am making a chicken ballotine stuffed with truffle oil 125 00:06:21,440 --> 00:06:25,760 and mushrooms, pomme mousseline and red wine sauce. And dessert? 126 00:06:25,800 --> 00:06:26,480 and mushrooms, pomme mousseline and red wine sauce. And dessert? 127 00:06:26,520 --> 00:06:30,200 A sticky toffee pudding with vanilla ice cream and rum caramel sauce. 128 00:06:30,240 --> 00:06:31,680 Whoa! Hey, Caribbean, 129 00:06:31,720 --> 00:06:33,880 I have to get it in somewhere. Is this the sort of food 130 00:06:33,920 --> 00:06:36,160 you like to cook for your mates when they come around? 131 00:06:36,200 --> 00:06:38,960 Or a date, you never know. Yeah! 132 00:06:39,000 --> 00:06:41,680 If I want to show off a bit, then I'll cook this sort of dish. 133 00:06:41,720 --> 00:06:43,680 HE LAUGHS 134 00:06:46,240 --> 00:06:47,600 That should be enough. 135 00:06:47,640 --> 00:06:49,080 Ballotine of chicken. 136 00:06:49,120 --> 00:06:51,000 Oh, this is messy. Wrapping 137 00:06:51,040 --> 00:06:52,520 the bacon around the outside. 138 00:06:52,560 --> 00:06:55,680 He's going to poach it first, and then he's going to fry it. 139 00:06:55,720 --> 00:06:58,040 The chicken breast, I hope, doesn't dry out. 140 00:06:59,320 --> 00:07:01,960 I'm worried about the amount of work he's given himself. 141 00:07:02,000 --> 00:07:04,920 We've got ballotine, red wine sauce, potato mousseline, 142 00:07:04,960 --> 00:07:06,960 a sticky toffee pudding. 143 00:07:07,000 --> 00:07:09,840 Ooh, hoo, hoo! And ice cream... 144 00:07:09,880 --> 00:07:12,680 That's nice, that is. ..and a rum sauce. 145 00:07:12,720 --> 00:07:15,480 Woo! Unless he sprouts another pair of arms, I think 146 00:07:15,520 --> 00:07:17,040 he could be in trouble. 147 00:07:17,080 --> 00:07:18,320 It's coming together. 148 00:07:18,360 --> 00:07:21,200 Slowly but surely, it's coming together. 149 00:07:24,720 --> 00:07:25,840 NICKOLAS:Right. 150 00:07:27,880 --> 00:07:31,320 Nickolas has given us classic French cookery technique. 151 00:07:33,680 --> 00:07:37,040 But I'd like to see some of those Latin flavours that he loves 152 00:07:37,080 --> 00:07:39,560 that he gave us in the first round. 153 00:07:43,960 --> 00:07:45,720 You grew up over here, so where did 154 00:07:45,760 --> 00:07:48,000 you learn the flavours of South America? 155 00:07:48,040 --> 00:07:50,400 From my mum. I grew up with a single mum. 156 00:07:50,440 --> 00:07:53,080 She was out cleaning in the evenings and she taught me all the skills 157 00:07:53,120 --> 00:07:55,440 cos I had to cook the dinner for her when she got back. 158 00:07:55,480 --> 00:07:57,800 She didn't have a lot of money, but she always saved her pennies 159 00:07:57,840 --> 00:08:00,400 together and took me to different countries and showed me the foods 160 00:08:00,440 --> 00:08:02,560 of the world and I just fell in love with it. 161 00:08:02,600 --> 00:08:04,440 What do you want from today, Nickolas? 162 00:08:04,480 --> 00:08:07,080 I'm hungry, I'm passionate. I just want to keep going. 163 00:08:07,120 --> 00:08:09,360 And a place in the next round, can you do it? 164 00:08:09,400 --> 00:08:10,520 Fingers crossed. 165 00:08:12,120 --> 00:08:16,280 {\an8}What's inspired me today? I'm going back to my roots. 166 00:08:16,320 --> 00:08:18,080 I've shown them I could do French technique, 167 00:08:18,120 --> 00:08:22,560 now let's bring the Latin back and show where my passion lies 168 00:08:22,600 --> 00:08:25,600 and bring some spice back into their life. 169 00:08:27,400 --> 00:08:31,720 Oh, Nickolas, octopus, first of all, cooked inside a pressure cooker. 170 00:08:33,320 --> 00:08:35,520 That's proper pressure, isn't it, Nickolas? 171 00:08:35,560 --> 00:08:37,400 Definitely! HE LAUGHS 172 00:08:37,440 --> 00:08:41,480 It all is about cooking that tentacle on that octopus properly. 173 00:08:41,520 --> 00:08:43,960 Just get it nice and meaty. 174 00:08:45,680 --> 00:08:50,240 That is being served on maize, like a soft corn porridge. 175 00:08:50,320 --> 00:08:53,560 And then he's going to drizzle a smoky, peppery chilli 176 00:08:53,600 --> 00:08:55,760 sauce over it. 177 00:08:57,600 --> 00:08:59,120 It's spicy, though. 178 00:09:00,320 --> 00:09:01,560 Bring it on! 179 00:09:03,200 --> 00:09:06,040 And then we're having a tarte Tatin made with pears. 180 00:09:07,760 --> 00:09:11,200 And he's serving it with Chantilly cream. 181 00:09:11,240 --> 00:09:12,960 Mate, Greggy heaven. 182 00:09:15,720 --> 00:09:19,080 20 minutes left before the first courses go out! 183 00:09:23,320 --> 00:09:26,560 It's just feeling so unreal to be back here, 184 00:09:26,600 --> 00:09:28,800 feeling like I'm home again. 185 00:09:28,840 --> 00:09:30,720 Like I want to shout when I arrive, 186 00:09:30,760 --> 00:09:32,320 like, "Honey, I'm home!" 187 00:09:32,360 --> 00:09:33,840 SHE LAUGHS 188 00:09:33,880 --> 00:09:35,640 Life since MasterChef has completely 189 00:09:35,680 --> 00:09:37,640 changed, and it's changed for the better. 190 00:09:37,680 --> 00:09:38,920 I'm a private chef, 191 00:09:38,960 --> 00:09:41,560 I do private catering and dining. 192 00:09:41,600 --> 00:09:43,600 MasterChef's allowed me to do that. 193 00:09:43,640 --> 00:09:46,040 Yeah, it's phenomenal. 194 00:09:46,080 --> 00:09:49,760 This challenge, eight plates of food in one hour, 15 minutes, 195 00:09:49,800 --> 00:09:52,360 the contestants will be feeling the pressure. 196 00:09:52,400 --> 00:09:56,000 {\an8}I remember I was. I was sweating, I was thinking, 197 00:09:56,040 --> 00:09:58,360 "How am I going to overcome this challenge?" 198 00:09:58,400 --> 00:10:00,200 It's huge. 199 00:10:00,240 --> 00:10:03,120 Guests have arrived, and they have a look of expectation 200 00:10:03,160 --> 00:10:04,280 on their face. 201 00:10:04,320 --> 00:10:08,160 I'm so pleased I'll be sitting on this side and not standing there. 202 00:10:09,400 --> 00:10:11,560 Vanessa, you seem like in control. 203 00:10:11,600 --> 00:10:14,080 Yeah, I'm good. Yeah. 204 00:10:14,120 --> 00:10:15,440 Ready. 205 00:10:15,480 --> 00:10:18,200 So, Vanessa for the main course is giving us 206 00:10:18,240 --> 00:10:21,640 Goan fish ambotik served with rice and a herb salad. 207 00:10:22,760 --> 00:10:27,080 What I'm going to look for, the Goan curry 208 00:10:27,120 --> 00:10:30,240 not going to overpowering the fish. 209 00:10:30,280 --> 00:10:32,240 That's how I wanted it, it's fine. 210 00:10:32,280 --> 00:10:34,640 These look really pretty, but are we ready to go? 211 00:10:34,680 --> 00:10:37,360 We've got two minutes. Yeah, I will be. 212 00:10:37,400 --> 00:10:39,840 The herb salad, I think, should be really vibrant, 213 00:10:39,880 --> 00:10:41,960 packed full of flavour, freshness. 214 00:10:42,000 --> 00:10:44,360 You've got Eddie and Radha in there who know a thing or two 215 00:10:44,400 --> 00:10:47,360 about the food of India. I know, it's what's terrifying. 216 00:10:47,400 --> 00:10:48,800 HE LAUGHS 217 00:10:48,840 --> 00:10:51,760 Rice is always a bit of a challenge in the MasterChef kitchen, 218 00:10:51,800 --> 00:10:54,640 I think, isn't it? Oh, yes! SHE LAUGHS 219 00:10:54,680 --> 00:10:56,640 It smells great! 220 00:10:56,680 --> 00:10:58,040 That looks fantastic. 221 00:10:58,080 --> 00:10:59,480 All right, good to go. 222 00:10:59,520 --> 00:11:02,120 Yay! Come on! Whoa! 223 00:11:02,160 --> 00:11:03,160 Beautiful! 224 00:11:04,640 --> 00:11:06,280 Hello! 225 00:11:06,320 --> 00:11:07,960 Thank you. 226 00:11:09,360 --> 00:11:11,320 LAUGHS: Matches your outfit! 227 00:11:11,360 --> 00:11:15,840 Today, I have cooked a traditional Goan fish ambotik served with some 228 00:11:15,880 --> 00:11:16,000 Today, I have cooked a traditional Goan fish ambotik served with some 229 00:11:16,040 --> 00:11:18,480 steamed rice and a Vanessa salad. 230 00:11:18,520 --> 00:11:21,920 It's all the bits that I like from a salad, so no lettuce. 231 00:11:21,960 --> 00:11:24,360 SHE LAUGHS I hope you enjoy! 232 00:11:24,400 --> 00:11:26,200 Thank you. Thank you.Thank you. 233 00:11:28,600 --> 00:11:29,920 It looks fantastic. 234 00:11:29,960 --> 00:11:32,520 I love the idea of it being served in a tiffin tin. 235 00:11:35,960 --> 00:11:38,240 I love the way she cooked the fish. 236 00:11:38,280 --> 00:11:41,320 I think it's delicate enough, it's just, like, not too mushy, 237 00:11:41,360 --> 00:11:43,120 so I'm impressed. 238 00:11:43,160 --> 00:11:46,160 The fish curry. There's a nice, gentle warmth that builds 239 00:11:46,200 --> 00:11:49,600 at the back of the palate, which I think is really nice. 240 00:11:49,640 --> 00:11:52,080 I've not had the fish, being a vegetarian and all, 241 00:11:52,120 --> 00:11:53,720 but the salad is genius. 242 00:11:53,760 --> 00:11:55,440 It's so hot, that sauce, 243 00:11:55,480 --> 00:11:57,640 but then you've got the cooling from the salad. 244 00:11:57,680 --> 00:11:59,440 I'm really enjoying this dish from Vanessa, 245 00:11:59,480 --> 00:12:01,080 I think it's amazing. 246 00:12:02,120 --> 00:12:03,640 Yummy! 247 00:12:03,680 --> 00:12:06,720 The fish is collapsing into nice slices. 248 00:12:06,760 --> 00:12:09,840 This is a lovely, lovely dish. 249 00:12:09,880 --> 00:12:12,680 The spice mix around the fish is beautiful. 250 00:12:12,720 --> 00:12:16,480 It's creamy, but at the same time, it's really rich. 251 00:12:16,520 --> 00:12:18,440 That's great! 252 00:12:18,480 --> 00:12:21,640 You've got to get moving, you've got 14 minutes. OK. 253 00:12:21,680 --> 00:12:25,120 How long have they got to be in the oven for? 12. OK. 254 00:12:25,160 --> 00:12:26,680 The timing for the chocolate 255 00:12:26,720 --> 00:12:30,440 fondant - got to be perfect, otherwise it's not oozing out, 256 00:12:30,480 --> 00:12:33,160 and then we're going to end up with a flop. 257 00:12:36,120 --> 00:12:37,720 OK. 258 00:12:37,760 --> 00:12:38,920 Pfft. 259 00:12:40,760 --> 00:12:43,680 Oh, yes! They're rising beautifully! They are. Oh, they've puffed up. 260 00:12:43,720 --> 00:12:45,160 TIMER BEEPS 261 00:12:45,200 --> 00:12:47,640 Oh! All right. Am I good to go? 262 00:12:47,680 --> 00:12:49,000 Yeah. Come on! 263 00:12:50,000 --> 00:12:51,520 Righty-o. 264 00:12:53,160 --> 00:12:55,480 Oh-oh. We have to go. 265 00:12:55,520 --> 00:12:58,600 We've got the raspberries soaked in that plum sort of liqueur. 266 00:12:58,640 --> 00:13:00,720 So, yeah, it'll be really interesting to see 267 00:13:00,760 --> 00:13:03,120 all those flavours working together. 268 00:13:03,160 --> 00:13:06,160 You're doing all right, actually. 269 00:13:06,200 --> 00:13:08,080 Hello. 270 00:13:09,760 --> 00:13:11,400 Thank you. 271 00:13:11,440 --> 00:13:14,040 Today, you have a chocolate fondant. 272 00:13:15,040 --> 00:13:16,560 It has a hint of miso in, 273 00:13:16,600 --> 00:13:19,840 so it should have a saltiness, and some raspberries soaked 274 00:13:19,880 --> 00:13:21,800 in a Japanese plum liqueur. 275 00:13:21,840 --> 00:13:23,600 Amazing!Hope you enjoy. 276 00:13:26,080 --> 00:13:29,680 I just really hope that some of it was runny inside. 277 00:13:30,680 --> 00:13:33,160 I didn't even get a chance to check. 278 00:13:35,760 --> 00:13:39,880 Oh, I feel sorry for Vanessa because my one is no good. 279 00:13:45,360 --> 00:13:49,000 I'm not tasting much of the miso. I know it only said a hint of miso, 280 00:13:49,040 --> 00:13:51,000 but I would have wanted a little bit more. 281 00:13:51,040 --> 00:13:54,880 It's a shame because the chocolate fondant itself tastes amazing. 282 00:13:54,920 --> 00:13:57,960 You can't get any of that alcohol on the raspberries. 283 00:13:58,000 --> 00:14:00,320 I think that would have brought another dimension. 284 00:14:00,360 --> 00:14:02,920 Some really interesting ideas and flavour combinations, 285 00:14:02,960 --> 00:14:06,120 but I don't think she's quite pulled it off. 286 00:14:06,160 --> 00:14:08,920 It's the raspberries and miso I'm finding unusual. 287 00:14:08,960 --> 00:14:11,840 Together with chocolate, there's a lot going on in that plate. 288 00:14:11,880 --> 00:14:13,480 That's not cooked enough in there, 289 00:14:13,520 --> 00:14:16,360 but it's a nice idea and it tastes good. 290 00:14:17,440 --> 00:14:19,720 Terri, you've got about eight minutes. 291 00:14:20,960 --> 00:14:23,160 Terri's doing a lot in this dish. 292 00:14:23,200 --> 00:14:27,840 Very ambitious, but, hopefully, she'll pull it out the bag. 293 00:14:27,880 --> 00:14:32,320 I really like the look of this, Terri, and it smells good. 294 00:14:32,360 --> 00:14:36,640 I'm intrigued as to how she's going to balance the dish with the wasabi. 295 00:14:36,680 --> 00:14:37,040 I'm intrigued as to how she's going to balance the dish with the wasabi. 296 00:14:37,080 --> 00:14:40,160 Some amazing-sounding Japanese flavours going on. 297 00:14:40,200 --> 00:14:44,600 Make my mouth like water already, so I can't wait for this. 298 00:14:46,240 --> 00:14:49,080 I say, I say, what a lovely dish. 299 00:14:49,120 --> 00:14:52,880 Wow! It's like it's got a wedding veil on. 300 00:14:52,920 --> 00:14:55,400 Splendid! Let's go! 301 00:14:55,440 --> 00:14:57,360 Go, go, go. Thank you. 302 00:14:59,840 --> 00:15:00,840 Thank you. 303 00:15:02,040 --> 00:15:05,040 So today I've cooked for you steamed cod, dusted in nori 304 00:15:05,080 --> 00:15:08,080 powder, on a bed of creme fraiche and wasabi sauce, 305 00:15:08,120 --> 00:15:10,000 with poached baby turnips, 306 00:15:10,040 --> 00:15:12,600 a Vietnamese rice cracker and samphire. 307 00:15:12,640 --> 00:15:14,240 Looks fantastic, really does! 308 00:15:14,280 --> 00:15:16,360 Enjoy, guys. Thank you. 309 00:15:20,760 --> 00:15:24,080 Just beautiful visually, and the flavour just match. 310 00:15:24,120 --> 00:15:27,560 We've got a little bit of the bitterness from the poached turnip, 311 00:15:27,600 --> 00:15:29,320 that is beautiful as well. 312 00:15:29,360 --> 00:15:33,080 The fish has been cooked perfectly. That nori powder on the top, 313 00:15:33,120 --> 00:15:36,800 which really adds a lot of depth, almost like a seasoning. 314 00:15:36,840 --> 00:15:38,760 And I'm coming to eat at Terri's house. 315 00:15:38,800 --> 00:15:40,920 THEY LAUGH 316 00:15:40,960 --> 00:15:44,720 The wasabi in the creme fraiche sauce getting the kick, 317 00:15:44,760 --> 00:15:46,960 I absolutely love it. 318 00:15:47,000 --> 00:15:50,720 She's steamed that piece of fish like an expert, and there's enough 319 00:15:50,760 --> 00:15:54,200 of that wasabi to make it a little bit mustard-y. 320 00:15:54,240 --> 00:15:57,080 I am in love with that. It's a fantastic dish. 321 00:15:59,040 --> 00:16:01,440 Terri, you've got 15 minutes for your dessert. 322 00:16:01,480 --> 00:16:03,080 Perfect. 323 00:16:03,120 --> 00:16:05,280 Are you all right? I'm good, yes. Great. 324 00:16:05,320 --> 00:16:06,760 Just to sugar my moulds. 325 00:16:06,800 --> 00:16:10,320 Terri is definitely brave to give us a souffle, and pairing 326 00:16:10,360 --> 00:16:11,840 it with the passion fruit, 327 00:16:11,880 --> 00:16:13,960 I think that's genius, cos passion fruit is almost 328 00:16:14,000 --> 00:16:15,280 a sour fruit. 329 00:16:17,120 --> 00:16:20,840 It's going to be a tense few moments for Terri while she's staring 330 00:16:20,880 --> 00:16:25,080 at that oven to make sure that her souffle's going to rise. 331 00:16:25,120 --> 00:16:28,360 Yeah, fingers crossed they come out as planned. 332 00:16:30,680 --> 00:16:33,120 Look at that! Come on! 333 00:16:33,160 --> 00:16:34,520 Hey-hey! 334 00:16:34,560 --> 00:16:37,280 Boom! Let's go! 335 00:16:38,880 --> 00:16:40,080 OK. 336 00:16:40,120 --> 00:16:41,920 Hey! 337 00:16:41,960 --> 00:16:43,400 Thank you so much. 338 00:16:46,200 --> 00:16:47,360 Breathe! 339 00:16:47,400 --> 00:16:48,920 THEY LAUGH 340 00:16:54,960 --> 00:16:59,800 It's a really technically well-made souffle, got that perfect rise. 341 00:16:59,840 --> 00:17:02,280 You do get that intense passion fruit flavour. 342 00:17:02,320 --> 00:17:04,800 I mean, I'm doing my happy dance. I can't stop smiling 343 00:17:04,840 --> 00:17:07,600 every time I get my spoon and I go into this dessert. 344 00:17:07,640 --> 00:17:08,680 I absolutely love it. 345 00:17:08,720 --> 00:17:12,520 I think this is a little bowl of passion. 346 00:17:12,560 --> 00:17:15,800 Absolutely stunning. Very light, airy. 347 00:17:15,840 --> 00:17:18,560 Everything that I look for in souffle. 348 00:17:18,600 --> 00:17:21,560 Love it! Yeah, I can't stop eating this now. 349 00:17:23,880 --> 00:17:25,800 Oh, that's clever, that's skilful. 350 00:17:25,840 --> 00:17:28,280 It is a delicious, delicious dessert. 351 00:17:28,320 --> 00:17:29,920 Risen up beautifully, 352 00:17:29,960 --> 00:17:32,600 it looks fantastic, it's a really bold statement. 353 00:17:34,840 --> 00:17:36,480 They rose, my souffles rose! 354 00:17:36,520 --> 00:17:38,480 Ooh. Ah, yeah. 355 00:17:38,520 --> 00:17:40,640 That was...what a day! SHE LAUGHS 356 00:17:44,080 --> 00:17:46,080 Pots on the floor, blenders on the floor. 357 00:17:46,120 --> 00:17:48,320 Have you got mess everywhere else? LAUGHS:I know. 358 00:17:48,360 --> 00:17:49,800 That's exactly what it is. 359 00:17:49,840 --> 00:17:52,280 You've got about 23 minutes left. 360 00:17:52,320 --> 00:17:53,720 23 minutes left? 361 00:17:53,760 --> 00:17:56,640 Ballotine, a really technical dish, he's got to ensure that the chicken 362 00:17:56,680 --> 00:17:59,560 has been stuffed nicely with a good amount of filling. 363 00:17:59,600 --> 00:18:03,360 Some classic combinations here, so, looking forward to this. 364 00:18:03,400 --> 00:18:04,800 Chicken's ready to go? 365 00:18:04,840 --> 00:18:06,480 It should be... Happy? 366 00:18:06,520 --> 00:18:08,040 Could be better, could be better. 367 00:18:08,080 --> 00:18:11,920 Well, I'm amazed you've got this out, my friend. 368 00:18:11,960 --> 00:18:13,360 Sauce to go? That red wine sauce, 369 00:18:13,400 --> 00:18:15,760 it needs to have that nice depth of flavour. 370 00:18:15,800 --> 00:18:18,760 You need to get these plates out now, Matthew. OK. 371 00:18:18,800 --> 00:18:20,440 Yeah, there's a lot going on with this dish. 372 00:18:20,480 --> 00:18:23,080 OK! Are we ready? Yep. 373 00:18:23,120 --> 00:18:26,320 Well done, my friend. You got it out. Well done. 374 00:18:27,560 --> 00:18:29,000 Thank you.No worries. 375 00:18:29,040 --> 00:18:31,680 Today, I've made for you 376 00:18:31,720 --> 00:18:35,640 chicken ballotine stuffed with truffle mushrooms, wilted 377 00:18:35,680 --> 00:18:37,920 spinach, pomme mousseline potatoes, 378 00:18:37,960 --> 00:18:40,520 crispy chicken skin and red wine sauce. 379 00:18:40,560 --> 00:18:42,000 Thank you. Thank you. 380 00:18:46,200 --> 00:18:50,560 Well, I think the ballotine's made well. It's tightly tight 381 00:18:50,600 --> 00:18:53,160 and cut very nicely. 382 00:18:53,200 --> 00:18:57,000 Pity the crispy chicken skin is not crispy any more. 383 00:18:57,040 --> 00:19:00,840 The pomme mousseline, or as we call it up in Yorkshire, some mash, 384 00:19:00,880 --> 00:19:04,320 it's got great flavour, but sadly, it just needed 385 00:19:04,360 --> 00:19:06,160 to be a little bit smoother. 386 00:19:06,200 --> 00:19:07,840 I'd love a bit more filling, a bit 387 00:19:07,880 --> 00:19:09,920 more of that earthy mushroom flavour, 388 00:19:09,960 --> 00:19:13,040 and the sauce is quite overpoweringly sweet. 389 00:19:16,520 --> 00:19:20,160 It's not perfect, but I am really impressed that Matthew's 390 00:19:20,200 --> 00:19:23,120 actually managed to get this all done. 391 00:19:25,360 --> 00:19:28,000 That sticky toffee needs to be really indulgent. 392 00:19:28,040 --> 00:19:30,680 There needs to be loads of rum in the sauce. 393 00:19:30,720 --> 00:19:32,480 Smell that. 394 00:19:32,520 --> 00:19:33,720 Aye! 395 00:19:33,760 --> 00:19:37,800 I'm really going to look forward to try the rum caramel. 396 00:19:37,840 --> 00:19:39,200 Phew! Phew! 397 00:19:39,240 --> 00:19:41,280 Do you reckon that'll put hair on their chest? 398 00:19:41,320 --> 00:19:42,920 LAUGHS:Yeah! 399 00:19:42,960 --> 00:19:44,560 One more for good luck. 400 00:19:44,600 --> 00:19:46,720 HE LAUGHS 401 00:19:46,760 --> 00:19:48,560 OK. 402 00:19:48,600 --> 00:19:51,800 It's a real far departure from your normal style, isn't it, Matthew? 403 00:19:51,840 --> 00:19:54,160 It is, it is. 404 00:19:54,200 --> 00:19:58,560 Normally, I don't eat sweet that much, but I actually want to try 405 00:19:58,600 --> 00:19:59,120 Normally, I don't eat sweet that much, but I actually want to try 406 00:19:59,160 --> 00:20:03,240 all this and see whether he can change my mind. 407 00:20:03,280 --> 00:20:06,600 Ice cream? We are now running behind. 408 00:20:09,200 --> 00:20:11,640 They're ready, they're waiting. 409 00:20:13,480 --> 00:20:15,640 Thank you. Thank you. 410 00:20:15,680 --> 00:20:18,520 So I prepared for you a sticky toffee pudding served 411 00:20:18,560 --> 00:20:20,520 with rum caramel sauce and vanilla ice cream. 412 00:20:20,560 --> 00:20:22,120 Thank you, guys, hope you enjoy. 413 00:20:22,160 --> 00:20:23,880 Thanks a lot. Thank you. 414 00:20:28,160 --> 00:20:31,160 As far as the sponge goes, it's cooked really nicely. 415 00:20:31,200 --> 00:20:33,360 It's moist, it's got a nice flavour. 416 00:20:33,400 --> 00:20:35,880 I think the caramel sauce is spot on, 417 00:20:35,920 --> 00:20:38,000 you've got that nice warmth of rum. 418 00:20:38,040 --> 00:20:40,880 When you eat it all together, it's a good dessert. 419 00:20:40,920 --> 00:20:43,520 It's very sweet for me. Wow. 420 00:20:43,560 --> 00:20:46,160 I feel like I'm going to be hyper kid now, like running 421 00:20:46,200 --> 00:20:48,160 around the room. 422 00:20:48,200 --> 00:20:49,960 The ice cream, I would have liked 423 00:20:50,000 --> 00:20:52,560 a little bit more vanilla in there, but it's brave 424 00:20:52,600 --> 00:20:54,600 to do a sticky toffee pudding and not present 425 00:20:54,640 --> 00:20:56,880 it in the traditional way. 426 00:20:56,920 --> 00:20:59,040 A sticky toffee pudding is a beautiful thing. 427 00:20:59,080 --> 00:21:00,960 Pudding, sauce, ice cream. 428 00:21:01,000 --> 00:21:02,240 It's good. 429 00:21:02,280 --> 00:21:04,520 Why it's been cut up into bits and made pretty patterns of, 430 00:21:04,560 --> 00:21:06,160 I'm not quite sure. 431 00:21:06,200 --> 00:21:07,760 HE BLOWS LIPS 432 00:21:09,320 --> 00:21:12,840 My gosh! I'm just glad that it's all over and done with. 433 00:21:12,880 --> 00:21:15,520 I can kind of...sigh. HE SIGHS 434 00:21:16,880 --> 00:21:18,880 Just a horrible waiting game now 435 00:21:18,920 --> 00:21:21,320 just to see if you done enough, really. 436 00:21:22,440 --> 00:21:23,840 Oh, my gosh! 437 00:21:27,120 --> 00:21:30,440 Nickolas's main course, grilled octopus. 438 00:21:30,480 --> 00:21:33,360 I think cooking octopus within an hour, 439 00:21:33,400 --> 00:21:35,360 that's a big challenge. 440 00:21:35,400 --> 00:21:38,680 I don't want to be, like, chewing the tentacle. 441 00:21:38,720 --> 00:21:41,760 So we shall wait and see how it's going to turn out. 442 00:21:45,200 --> 00:21:47,480 Nice. Very artistic. 443 00:21:47,520 --> 00:21:49,680 A bit of Picasso, that is, mate, bit of Picasso. 444 00:21:49,720 --> 00:21:51,480 HE LAUGHS 445 00:21:51,520 --> 00:21:53,640 I like this. 446 00:21:53,680 --> 00:21:56,480 We've got flavours from South, Central America here. 447 00:21:56,520 --> 00:22:00,000 Happy with the flavours? Flavours are bang on, yeah. 448 00:22:00,040 --> 00:22:02,240 It's got to pack a punch. 449 00:22:02,280 --> 00:22:03,560 Well done. 450 00:22:05,760 --> 00:22:07,640 There you are. Thank you. 451 00:22:07,680 --> 00:22:11,680 So we have chargrilled octopus with an ancho and chipotle 452 00:22:11,720 --> 00:22:13,360 sauce with maize. 453 00:22:13,400 --> 00:22:14,720 Amazing! Thank you. Thank you. 454 00:22:18,120 --> 00:22:20,320 Octopus cooked to perfection. 455 00:22:20,360 --> 00:22:23,920 It's got just the right amount of give, a really nice texture. 456 00:22:23,960 --> 00:22:27,320 I love the bacon on the maize as well. Delicious! 457 00:22:27,360 --> 00:22:28,960 Absolutely yummy. 458 00:22:29,000 --> 00:22:31,000 A bit of smoky chilli, 459 00:22:31,040 --> 00:22:33,240 a little bit of warmth in the sauce. 460 00:22:33,280 --> 00:22:36,440 Some excellent skill and excellent, excellent cooking. 461 00:22:36,480 --> 00:22:39,080 Octopus is absolutely perfect. 462 00:22:39,120 --> 00:22:42,360 Meaty, not slippery, not too dry, not too bouncy. 463 00:22:42,400 --> 00:22:45,280 That chilli sticky jam is lovely. 464 00:22:45,320 --> 00:22:49,000 It's smoky and slightly sharp and sour and really, really rich. 465 00:22:49,040 --> 00:22:50,600 That's great! 466 00:22:50,640 --> 00:22:54,920 So, after the octopus, now we're going to have pear tarte Tatin 467 00:22:54,960 --> 00:22:55,240 So, after the octopus, now we're going to have pear tarte Tatin 468 00:22:55,280 --> 00:22:57,520 served with Chantilly cream. 469 00:22:58,600 --> 00:23:01,440 What is Nickolas going to present here to us? 470 00:23:01,480 --> 00:23:04,400 I want something that's going to wow me. 471 00:23:04,440 --> 00:23:06,960 I'm sure it's going to be a nervous moment for Nickolas 472 00:23:07,000 --> 00:23:10,600 when he's in that kitchen, turning out that pear tarte Tatin. 473 00:23:10,640 --> 00:23:13,200 Woo, woo, woo, woo, that was hot! 474 00:23:13,240 --> 00:23:16,080 Hopefully, it will come out the way he wants it to come out. 475 00:23:18,680 --> 00:23:21,640 Happy with that? I wish it was a little bit more brown on the top, 476 00:23:21,680 --> 00:23:24,080 but if the taste's there, that's the main thing as well, so... 477 00:23:26,640 --> 00:23:28,960 The pears should be beautifully tender, 478 00:23:29,000 --> 00:23:32,240 the caramel should be really dark but not bitter. 479 00:23:33,960 --> 00:23:36,280 You're on time, your food's cooked, it looks good. 480 00:23:36,320 --> 00:23:37,880 You're doing well. 481 00:23:37,920 --> 00:23:40,880 Hey, they're ready for us now. 482 00:23:40,920 --> 00:23:43,680 Flower! Pretty flower! 483 00:23:44,760 --> 00:23:47,280 Hello again. HE CHUCKLES 484 00:23:48,520 --> 00:23:49,720 You seem quite relaxed. 485 00:23:49,760 --> 00:23:51,240 Not inside! THEY LAUGH 486 00:23:51,280 --> 00:23:54,720 I've got a pear tarte Tatin for you with some Chantilly cream. 487 00:23:54,760 --> 00:23:57,800 Amazing, thank you!Thank you. 488 00:24:01,120 --> 00:24:05,160 The tart is quite thin, but I quite like it that way as well, 489 00:24:05,200 --> 00:24:07,040 so I really enjoyed this. 490 00:24:07,080 --> 00:24:08,440 The Chantilly cream, 491 00:24:08,480 --> 00:24:11,440 I'm happy that it's not been over-whipped and I love 492 00:24:11,480 --> 00:24:15,160 that addition of that lemon zest on top because it sort of gives 493 00:24:15,200 --> 00:24:17,600 the mouth a bit of respite from all of that sweetness. 494 00:24:17,640 --> 00:24:20,520 The caramel, I think, could have been taken a little bit further, 495 00:24:20,560 --> 00:24:23,040 a little bit darker, but I still happily ate it. 496 00:24:23,080 --> 00:24:26,640 It's a really tall order to get a tarte Tatin perfectly cooked 497 00:24:26,680 --> 00:24:28,600 in an hour and 15 minutes. 498 00:24:30,280 --> 00:24:33,360 It's not the smartest tarte Tatin I've ever seen, but it's comforting, 499 00:24:33,400 --> 00:24:36,960 it's soft, the fruit is cooked, it's nice. 500 00:24:38,640 --> 00:24:40,480 Yeah, a bit emotional. 501 00:24:42,200 --> 00:24:46,520 I, like, I did my best, but I just think I could have done better. 502 00:24:46,560 --> 00:24:46,720 I, like, I did my best, but I just think I could have done better. 503 00:24:49,840 --> 00:24:51,800 I thought that was a great quarterfinal. 504 00:24:51,840 --> 00:24:55,360 I have feasted today on some brilliant dishes. 505 00:24:56,760 --> 00:25:01,360 It has to be said that on a day of great cooks, there was one person 506 00:25:01,400 --> 00:25:01,560 It has to be said that on a day of great cooks, there was one person 507 00:25:01,600 --> 00:25:03,280 who stood out, 508 00:25:03,320 --> 00:25:04,720 and that was Terri. 509 00:25:06,120 --> 00:25:09,480 Her food was great. It was daring, it was exciting. 510 00:25:09,520 --> 00:25:11,680 The dining room loved it, we loved it. 511 00:25:11,720 --> 00:25:13,080 Ah, Terri's going through. 512 00:25:13,120 --> 00:25:17,080 The other three did some good cooking, but there are also 513 00:25:17,120 --> 00:25:19,480 a few issues. We really liked 514 00:25:19,520 --> 00:25:22,480 Vanessa's Goan curry, the guests in the dining room enjoyed 515 00:25:22,520 --> 00:25:26,560 it as well. If there was any issue at all, it was probably 516 00:25:26,600 --> 00:25:28,360 the chocolate fondant. 517 00:25:28,400 --> 00:25:33,240 Matthew did a huge amount of work, but, for me, that main course 518 00:25:33,280 --> 00:25:33,360 Matthew did a huge amount of work, but, for me, that main course 519 00:25:33,400 --> 00:25:36,120 didn't turn out the way it really should have. 520 00:25:36,160 --> 00:25:40,480 I really enjoyed Matthew's sticky toffee pudding, but Pookie thought 521 00:25:40,520 --> 00:25:43,120 Matthew's dessert was a little too sweet. 522 00:25:43,160 --> 00:25:45,640 And the way in which it was all put together on the plate, 523 00:25:45,680 --> 00:25:48,080 I found that quite challenging. 524 00:25:48,120 --> 00:25:51,680 Nickolas has shown lots of Latin American passion, and we got 525 00:25:51,720 --> 00:25:55,320 those lovely chilli, hot, delicious sauce with the octopus 526 00:25:55,360 --> 00:25:56,640 and the maize. 527 00:25:56,680 --> 00:25:57,920 Nickolas's tarte Tatin, 528 00:25:57,960 --> 00:26:01,200 all right, I have to admit, there were some technical issues with it, 529 00:26:01,240 --> 00:26:03,080 but I enjoyed eating it, John. 530 00:26:03,120 --> 00:26:05,160 And so did the guests in the dining room. 531 00:26:05,200 --> 00:26:07,920 We said at the start of this, we can only take the best cooks 532 00:26:07,960 --> 00:26:10,720 with us. Who goes through to knockout week with Terri 533 00:26:10,760 --> 00:26:12,240 and who's going home? 534 00:26:14,360 --> 00:26:16,960 I just hope they can see the passion that I have inside of me. 535 00:26:17,000 --> 00:26:20,760 I'm very competitive and ambitious and I want it to go further. 536 00:26:20,800 --> 00:26:22,800 I really hope I can. 537 00:26:22,840 --> 00:26:26,040 I'm just going to sit with my fingers and toes crossed. 538 00:26:26,080 --> 00:26:30,000 I'm not ready to go home, I want to go into the next round. 539 00:26:31,280 --> 00:26:33,240 Competition's really tough at this stage, 540 00:26:33,280 --> 00:26:36,240 and a small mistake or a big mistake can send you home. 541 00:26:36,280 --> 00:26:39,600 Yeah. I can't do much more now, 542 00:26:39,640 --> 00:26:41,360 just hope for the best, 543 00:26:41,400 --> 00:26:43,200 prepare for the worst, right? 544 00:26:51,400 --> 00:26:53,360 Well done, you four. 545 00:26:53,400 --> 00:26:55,960 We've got the thoughts and the critique of the guests 546 00:26:56,000 --> 00:26:57,040 in the dining room. 547 00:26:57,080 --> 00:26:59,560 By and large, pretty impressed. 548 00:27:00,800 --> 00:27:03,480 We said we can only take the best cooks through. 549 00:27:03,520 --> 00:27:06,200 One of you is leaving the competition. 550 00:27:11,880 --> 00:27:13,600 The person leaving us is... 551 00:27:16,280 --> 00:27:17,440 ..Matthew. 552 00:27:21,120 --> 00:27:23,600 Thank you so much, guys. Well done, bro. 553 00:27:24,680 --> 00:27:26,200 Thank you, thank you. 554 00:27:28,440 --> 00:27:30,640 I'm a bit gutted, I'm not going to lie, 555 00:27:30,680 --> 00:27:35,280 but it's been an amazing experience from the very first day to the last. 556 00:27:35,320 --> 00:27:39,080 I will never forget, the years to come, it's just been fantastic. 557 00:27:39,120 --> 00:27:41,880 Congratulations, you're through to knockout week. 558 00:27:41,920 --> 00:27:44,360 Oh, my God, well done! 559 00:27:44,400 --> 00:27:46,440 Brilliant. 560 00:27:46,480 --> 00:27:47,600 Shaking like a leaf. 561 00:27:47,640 --> 00:27:48,920 I really thought I was going. 562 00:27:48,960 --> 00:27:51,400 I didn't think I was going through. 563 00:27:51,440 --> 00:27:53,360 It just feels like a dream. 564 00:27:54,600 --> 00:27:57,640 Now I'm here, I just want it more and more. 565 00:27:57,680 --> 00:27:59,160 I came here with the attitude 566 00:27:59,200 --> 00:28:01,120 of I just want to see how far I can get. 567 00:28:01,160 --> 00:28:04,240 But then once you get a taste of that kitchen, I just want to do 568 00:28:04,280 --> 00:28:06,040 it till the very end. 569 00:28:08,800 --> 00:28:09,960 I feel on top of the world. 570 00:28:10,000 --> 00:28:13,200 Yeah, I'm ready for the next round now, bring it on. 571 00:28:19,240 --> 00:28:22,760 Next time, nine new hopefuls... 572 00:28:22,800 --> 00:28:24,960 Spice, spice, 573 00:28:25,000 --> 00:28:29,120 I love my spice. ..audition for the right to wear a coveted 574 00:28:29,160 --> 00:28:30,880 MasterChef apron... 575 00:28:30,920 --> 00:28:36,000 Double-handed, wow! ..and secure their place in the competition. 576 00:28:36,040 --> 00:28:36,360 Double-handed, wow! ..and secure their place in the competition. 577 00:28:36,400 --> 00:28:38,280 The young fellow's got talent. 578 00:28:40,800 --> 00:28:42,120 I think it's banging!