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It's the MasterChef quarterfinal,
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and this week's four best cooks
are back.
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I didn't think I'd get this far,
but now I just want
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it more. Like, I want to stay
in this competition.
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I get goose bumps just thinking
about where I'm at at the moment.
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I can't wait to tell my dad
to watch this.
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It'll probably bring a tear to his
eyes.
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It's getting a bit more serious.
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So, yeah, I feel like there's a bit
more riding on today.
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I keep pinching myself thinking
I'm just dreaming.
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I'm going to run in there
and just attack this challenge.
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This is an absolutely huge round.
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A bit of Picasso, that is, mate.
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I mean, I'm doing my happy dance.
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I can't stop smiling.
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I absolutely love it.
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They have got to cook to impress.
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This is a dinner party like no
other.
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I say bring it on.
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This is a big day, no doubt
about it.
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You are not just going to serve
your food to John and me today,
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you are going to cook for the final
three of last year's MasterChef.
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That is Radha, Pookie
and the champion, Eddie.
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That is Radha, Pookie
and the champion, Eddie.
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This is where pressure
really starts.
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What we want from you are two
courses in one hour and 15 minutes.
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We can only take the best cooks
with us.
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Deliver something delicious
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and you get yourself a place
in knockout week.
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Ladies and gentlemen, let's cook.
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Oh, yeah.
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Rice, rice, rice.
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Vanessa has got a slightly
dangerous wild side,
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like blueberries in pasta.
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This is not a dish that I love.
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But underneath that is a very
passionate, very talented cook.
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Biryani in the last round
was an absolute knockout.
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I've tried my best to try and find
a balance between still being myself
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I've tried my best to try and find
a balance between still being myself
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{\an8}and trying to please both
judges with sort of
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{\an8}more crowd-pleasing dishes.
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Today, I'm really toning it back.
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There are no bells and whistles
with this dish... OK.
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..and I really hope that they like
it.
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What are you doing, Vanessa?
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Goan fish curry,
called a fish ambotik.
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Some steamed rice and a Vanessa
salad.
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It's a traditional Goan curry.
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And in the Konkani language, ambot
means sour and tik means hot.
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So it's quite an unusual curry.
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It's tangy, it's a bit sour,
but it's still got a kick to it.
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You seem really passionate
about this curry.
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What are the links
between you and Goa?
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So my parents are from Goa
and I want to showcase the heritage
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that I'm from.
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And this particular curry means
a lot to me, because if I close my
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eyes, I can literally smell
my grandmother's house.
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So, yeah, I hope I do it justice.
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That is lovely!
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Vanessa is cooking crowd-pleasers.
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We've got a fish curry.
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Now, that sauce
has to be really powerful.
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It's got to be spicy, but not
too spicy you can't taste the fish.
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It's a balancing act. On the side,
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we've got a Vanessa salad.
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Bombay mix with lots and lots
of herbs,
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including mint and coriander.
Fantastic.
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Where are my moulds?
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We've got for dessert a chocolate
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fondant with raspberries and some
cream.
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Chocolate! With my chocolate
fondant, there's a hint of miso.
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Chocolate! With my chocolate
fondant, there's a hint of miso.
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A fondant for me, personally,
can be a bit sickly sweet.
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The miso pulls it back a little bit
with a tiny bit of saltiness.
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What troubles me is not
the fact that it's got miso in it,
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just the fact
that it's a fondant and I've seen
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so many fail.
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Everything's going to plan.
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Terri loves classic technique.
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We've seen her make a
mille-feuilles.
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The ice cream had basil,
and the sauce was balsamic vinegar.
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She's daring, she takes a classic
idea and turns it on its head.
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That wasn't supposed to happen.
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Let's fish those out.
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Are you going that inventive way
on these two courses as well?
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A little bit. I'm cooking steamed
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cod that's going to be dusted with
nori powder,
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with wasabi and creme fraiche
sauce, baby turnips
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and a Vietnamese rice cracker.
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My dessert is going back to kind
of that classic style that I do.
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So I'm doing a passion fruit
souffle.
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Japanese flavours, is that something
you love? I've been lucky enough to
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visit Japan. We went for the Rugby
World Cup. I could eat my way around
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that country, I think, forever.
So I like to bring those influences
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in to the food that I cook.
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We've got a main course of steamed
cod, steamed all the way through,
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so that when you touch it,
it's translucent and falls apart.
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Across the top, she's making a crumb
from nori - sheets of seaweed,
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Across the top, she's making a crumb
from nori - sheets of seaweed,
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which are already salty and quite
well-flavoured.
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With that we're getting
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wasabi and creme fraiche sauce,
so we're going to get fiery
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horseradish with sour sharpness
coming from the cream.
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Well, that works quite nicely
with a piece of fish
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as long as it's not overpowering.
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If she does manage to get the
souffle
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to rise, and fingers crossed,
let's hope she does,
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it's got to be light and fluffy
throughout.
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Risky.
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There is room for things
to go wrong.
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My souffle, if that doesn't rise,
then, yeah,
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they're going to have a puddle
on a plate.
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Happy with that.
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MATTHEW:# Very good, very nice! #
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Matthew has mastered the art
of really lovely
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classic Caribbean flavours.
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This is a dish that I'll remember,
you know? I love it.
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I'd like to see Matthew deliver some
of the elegant presentation
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he did in the first round.
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{\an8}I'm going to try a different
cuisine today.
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{\an8}I'm just trying to showcase my
versatility, to show it's not
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just Caribbean food that I can cook.
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It's a massive risk, but I always
say big risk, big rewards.
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I am making a chicken ballotine
stuffed with truffle oil
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and mushrooms, pomme mousseline
and red wine sauce. And dessert?
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and mushrooms, pomme mousseline
and red wine sauce. And dessert?
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A sticky toffee pudding with vanilla
ice cream and rum caramel sauce.
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Whoa! Hey, Caribbean,
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I have to get it in somewhere.
Is this the sort of food
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you like to cook for your mates
when they come around?
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Or a date, you never know. Yeah!
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If I want to show off a bit,
then I'll cook this sort of dish.
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HE LAUGHS
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That should be enough.
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Ballotine of chicken.
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Oh, this is messy. Wrapping
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the bacon around the outside.
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He's going to poach it first,
and then he's going to fry it.
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The chicken breast, I hope,
doesn't dry out.
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I'm worried about the amount
of work he's given himself.
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We've got ballotine, red
wine sauce, potato mousseline,
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a sticky toffee pudding.
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Ooh, hoo, hoo! And ice cream...
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That's nice, that is.
..and a rum sauce.
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Woo! Unless he sprouts another
pair of arms, I think
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he could be in trouble.
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It's coming together.
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Slowly but surely,
it's coming together.
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NICKOLAS:Right.
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Nickolas has given us classic
French cookery technique.
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But I'd like to see some of those
Latin flavours that he loves
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that he gave us in the first round.
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You grew up over here, so where did
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you learn the flavours of South
America?
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From my mum.
I grew up with a single mum.
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She was out cleaning in the evenings
and she taught me all the skills
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cos I had to cook the dinner
for her when she got back.
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She didn't have a lot of money,
but she always saved her pennies
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together and took me to different
countries and showed me the foods
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of the world and I just fell
in love with it.
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What do you want from today,
Nickolas?
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I'm hungry, I'm passionate.
I just want to keep going.
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And a place in the next round,
can you do it?
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Fingers crossed.
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{\an8}What's inspired me today?
I'm going back to my roots.
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I've shown them I could do
French technique,
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now let's bring the Latin back
and show where my passion lies
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and bring some spice back
into their life.
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Oh, Nickolas, octopus, first of all,
cooked inside a pressure cooker.
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That's proper pressure,
isn't it, Nickolas?
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Definitely!
HE LAUGHS
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It all is about cooking that
tentacle on that octopus properly.
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Just get it nice and meaty.
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That is being served on maize,
like a soft corn porridge.
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And then he's going to drizzle
a smoky, peppery chilli
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sauce over it.
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It's spicy, though.
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Bring it on!
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And then we're having a tarte Tatin
made with pears.
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And he's serving it with Chantilly
cream.
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Mate, Greggy heaven.
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20 minutes left before the first
courses go out!
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It's just feeling so unreal to be
back here,
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feeling like I'm home again.
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Like I want to shout when I arrive,
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like, "Honey, I'm home!"
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SHE LAUGHS
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Life since MasterChef has completely
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changed, and it's changed
for the better.
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I'm a private chef,
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I do private catering and dining.
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MasterChef's allowed me to do that.
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Yeah, it's phenomenal.
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This challenge, eight plates of food
in one hour, 15 minutes,
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the contestants will be feeling
the pressure.
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{\an8}I remember I was. I was sweating,
I was thinking,
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"How am I going to overcome
this challenge?"
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It's huge.
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Guests have arrived,
and they have a look of expectation
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on their face.
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I'm so pleased I'll be sitting
on this side and not standing there.
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Vanessa, you seem like in control.
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Yeah, I'm good. Yeah.
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Ready.
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So, Vanessa for the main
course is giving us
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Goan fish ambotik served
with rice and a herb salad.
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What I'm going to look
for, the Goan curry
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not going to overpowering the fish.
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That's how I wanted it, it's fine.
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These look really pretty,
but are we ready to go?
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We've got two minutes.
Yeah, I will be.
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The herb salad, I think,
should be really vibrant,
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packed full of flavour, freshness.
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You've got Eddie and Radha
in there who know a thing or two
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about the food of India.
I know, it's what's terrifying.
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HE LAUGHS
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Rice is always a bit of a challenge
in the MasterChef kitchen,
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I think, isn't it? Oh, yes!
SHE LAUGHS
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It smells great!
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That looks fantastic.
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All right, good to go.
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Yay! Come on! Whoa!
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Beautiful!
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Hello!
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Thank you.
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LAUGHS: Matches your outfit!
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Today, I have cooked a traditional
Goan fish ambotik served with some
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Today, I have cooked a traditional
Goan fish ambotik served with some
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steamed rice and a Vanessa salad.
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It's all the bits that I like
from a salad, so no lettuce.
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SHE LAUGHS
I hope you enjoy!
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Thank you. Thank you.Thank you.
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It looks fantastic.
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I love the idea of it being served
in a tiffin tin.
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I love the way she cooked the fish.
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I think it's delicate enough,
it's just, like, not too mushy,
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so I'm impressed.
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The fish curry. There's a nice,
gentle warmth that builds
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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!