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It's the MasterChef quarterfinal -
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and this week's best
four cooks are back.
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Honestly, I still feel
like it's a dream.
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I can't believe I can call myself
a MasterChef quarterfinalist,
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so I'm just super, super
happy about that.
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Don't get me wrong, it's intense,
it's exhausting
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{\an8}but, you know, I love it.
I love cooking in that kitchen.
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Life is pretty much on hold.
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The only thing that I've got
the brain space for is MasterChef,
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but I wouldn't have it
any other way.
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It feels like you've achieved
something,
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even if by the skin of your teeth,
in my case.
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Tonight, just one challenge
stands between them
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and a place in the semifinals.
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That is so off the charts.
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Delicious.
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JOHN: They've got to deliver under
pressure, and I don't think
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they're going to take any prisoners
in that dining room today.
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GREGG:Just good isn't good enough.
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It's going to have to be
touching brilliant.
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Welcome. This is your MasterChef
quarterfinal. In fact,
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this is the last quarterfinal
of the competition.
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It is a big challenge, no doubt
about that. You are going
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to have to be at the top
of your game.
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You have got to do two courses
in 1 hour and 15 minutes -
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and we want four plates
of each course.
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This is the toughest round
of the competition.
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Today, you are going to serve
your dishes to three
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past winners of MasterChef.
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Winner from 2005, Thomasina Miers.
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Winner from 2007, Steven Wallis.
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And winner from 2018, Kenny Tutt.
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At the end of this, two of you
will be semifinalists
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and two of you will be going home.
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Ladies and gentlemen,
cope with the pressure.
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Let's cook.
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Time is tight,
so I'm trying to, er,
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keep my nerves in control.
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Mark has had an interesting
competition.
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We loved his first dish.
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In the middle we were a bit unsure.
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And then that last dish he served us
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was sensational.
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What he's got to do, he's got
to have two perfect dishes.
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{\an8}For me, it's been
an up-and-down experience.
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{\an8}The only person who knows I'm in
this competition is my husband.
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And, you know, when I get
stressed in that kitchen
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I think of him, cos the thought
of him keeps me calm.
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What are you making today, Mark?
For a starter, monkfish fritters
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served with pickled star fruit
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and a fresh star fruit.
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The second course is venison
with butternut-squash puree,
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maple-roasted squash.
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This is inspired by - me and my
husband went to Lapland in 2017
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and we got engaged there,
and we ate loads of elk.
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And what I can think
near to elk is venison,
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so I would like to do that for him.
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The first course, we've got
monkfish, which is in batter,
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but he's going to marinate the
monkfish first with sherry vinegar,
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cumin and paprika.
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What I don't understand
is a star fruit.
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Fruit and fish?
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They're not easy bedfellows.
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Main course, venison Mark is cooking
in a water bath, that concerns me.
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A good old-fashioned frying pan,
that's what gives colour
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to the outside of venison.
It also gives the flavour.
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Radha has only been cooking
for a year, but I tell ya,
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she's a cookery force
to be reckoned with.
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Radha's really impressed
with her desserts.
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What she's got to do in this round
is impress with a savoury dish.
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{\an8}My mum's Indian, my dad's English,
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{\an8}so I like to take classic Indian
food, but give it the Western twist
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{\an8}in the way that it's presented,
so hopefully I can do that today.
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She is doing what was the everyday
street food of India.
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First course, aloo tikki,
a little potato cake,
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inside a little bomb of flavour.
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Coriander, mint, some chilli,
some garam masala.
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She's serving that with
a tamarind drizzle,
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and then she's got a yoghurt dip
on the side of it.
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The main course,
we have got dhal. Lentils.
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She's serving it with rice.
She's making a bread,
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which she's going to deep-fry.
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And then across the top of that,
we've got okra.
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To do a dish of dhal
in a MasterChef quarterfinal
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may be the bravest thing I've seen
in a long, long while.
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Tell me about the dhal.
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The dhal is the first dish
that my mum taught me to cook,
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and it's the dish that my mum was
brought up on, and it was the dish
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that I was brought up on.
It's not the easiest
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to make pretty on the plate,
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but I'm going to do my best
and, like I said, it means
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a lot to me. Aloo tikki and dhal.
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Yeah. Good luck.Thank you!
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I've got a tonne to do today.
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Hannah likes to take a classic idea
and turn it on its head.
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Well, that's brilliant. But the fact
is, we all love the classics,
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and you start to play around them,
you're entering a dangerous world.
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Hannah, you've got MasterChef
champions in the dining room today.
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I'm really excited about serving
them. Thomasina is, like,
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my ultimate inspiration. I feel
like she's like the poster girl
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for what you can do if you win
MasterChef. So, yeah, to serve them
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is going to be quite amazing.
What are you making, please?
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Main course is seared harissa tuna
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with blackened red pepper
baba ghanoush,
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hasselback carrot, crispy kale, and
some preserved lemon salsa verde.
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Whoa!
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And then dessert is a mulled
beetroot tarte Tatin
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with yoghurt and rose water
ice cream... What?!
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..pomegranate
and pistachio tuile. What?!
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Yeah, you're getting
sweet beetroot today.
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Hannah's going really daring.
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Our main course is going to be
a piece of seared tuna
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with harissa around
the outside of it.
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If there's too much harissa
on there, that's going to be
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really strong and very,
very chilli hot.
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This is an unusual mixture.
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Dessert, we've got a mulled beetroot
tarte Tatin.
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Beetroot with caramel round it?
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I dunno.
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This is a cook playing with fire.
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This is a risky dish, though.
It's divided opinion
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when I've been practising.
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{\an8}My boyfriend hated it on its first
outing, but I was convinced
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{\an8}it was great, so I stuck by it.
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Farokh has shown himself
to be really adventurous,
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very imaginative, but also
really pushed himself.
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He's a clever cook, but
he can divide the crowd.
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{\an8}I think my style of cooking comes
from the things that I like in life.
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Surprise, fun, a little bit
of absurdity and irony
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and unexpected tastes.
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So, my first course,
I call it a mushroom forest.
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So it's mushrooms two ways
with some crispbreads,
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a little bit of lemon cream,
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and a confit egg yolk.
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And then main course?Main course
is Octopus in a Black Hole.
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You're being slightly salacious,
aren't you?
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You're trying to get the diner
to question themselves
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to what they're going to get.
I think a dining experience starts
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the moment you sit down. Something
called Octopus in a Black Hole
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will taste at least sort of
holistically different
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than octopus and lentils.
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Fascinating, as always.
Thank you very much. Thank you.
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Farokh's first course, mushrooms
cooked two different ways.
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The first one, dried mushroom,
hydrated in beer and then roasted.
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The second one, we got a king oyster
mushroom cooked in butter
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and balsamic vinegar.
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And then we have a confit egg yolk.
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I like an egg yolk that,
when you cut into it,
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it's runny, like, you know,
on your piece of toast.
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But I don't want a raw egg yolk.
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Farokh's main course.
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For all the talk of things
going in black holes,
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what you've got there
is an octopus on lentils.
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That could be a really nice,
tasty dish
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as long as his lentils are soft
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and, importantly, he has time
to properly cook that octopus.
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Feels great being back,
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and I've been doing this quite a few
years now,
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but the talent is getting better
and better and better.
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They've got to bring their A-game.
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I mean, it's not something that
you're going to walk.
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I don't care about fancy
words or fancy ingredients.
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I just want the food to be really
well-executed and taste delicious.
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That's all I care about.
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In the MasterChef kitchen,
it's like a sort of time hole.
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So you might have an hour and 15
minutes, but I tell you what,
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the minute you've started
preparing, chopping, cooking,
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you look at the clock and it's gone.
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Don't run, you've still got
ten minutes.
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Sorry.
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{\an8}I love a fritter.
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I'm an absolute sucker
for anything deep-fried,
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and fish deep-fried is delicious.
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Star fruit is quite juicy,
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but it's not really adding huge
amounts of flavour.
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Are you happy with that batter?
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Not 100% perfect, but...
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..it looks crispy and thin.
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Right, let's go.
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Well done, you.Thank you.
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Hi. Hello, Mark.
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Today I made you monkfish fritters.
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It's marinated with smoked paprika,
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cumin and oregano
and sherry vinegar,
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coupled with mustard mayonnaise,
pickled star fruit,
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fresh star fruit,
and a lemon balm to garnish.
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Thank you. Yeah, thank you.
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I really love this dish.
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That fritter is really delicate,
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and it's really nicely seasoned.
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I personally would have done
away with the fresh star fruit,
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because the pickled one
is so delicious.
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The monkfish is slightly overcooked,
but I can forgive that.
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The fact that he's treated them
with the paprika and the cumin,
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it just takes it up a notch.
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The little bit of lemon balm,
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adding even more freshness, as well.
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Mayonnaise, a great consistency.
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Yeah, I would have happily
just kept going on that one.
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The batter on the outside of that
fish is really lovely and crispy.
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The pickled star fruit,
I really like.
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But the fresh star fruit has got
lots and lots of juice,
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and that's washing water into my
mouth and washing away the flavour.
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It's like having a bite of the fish
with the bite of apple.
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It's just odd.
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So 15 minutes for your main
course, you OK? Yeah.
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So the venison is out of the water
bath. Yeah.
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That's got to be coloured in a pan.
Yeah.
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You look a little bit pushed for
time, there, my friend. Yes!
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Quite a traditional-sounding
main course.
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I mean, pan-seared venison
and the squash and the Parma ham.
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Venison is such a beautiful meat
when it's cooked to perfection.
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{\an8}We need to start plating now, Mark.
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{\an8}Oh!Ooh.
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{\an8}Wipe yourself, mate, first.
Wipe yourself down,
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{\an8}You've been squashed.
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Right, venison.
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You OK with that? The cookery?
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I think so. It's very rare, right?
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We're done, right?
Yeah, we're ready.
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Couple of minutes over,
we can live with that. Let's go.
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That venison is really rare.
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So I've made for you venison...
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..with butternut squash puree,
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maple-roasted crown prince squash,
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crispy Parma ham,
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Sichuan peppercorn
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and a venison reduction sauce.
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Thank you very much.
Thank you, Mark. Cheers.
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Oh, my God, that was so intense!
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Where did the time go?
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I'm nervous about that venison,
it looks rare.
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The meat is just quivering,
it's just so tender.
234
00:12:48,469 --> 00:12:50,989
It's bled a tiny bit but,
actually, I can forgive that.
235
00:12:51,029 --> 00:12:53,109
If I was really picking holes,
236
00:12:53,149 --> 00:12:55,549
you'd want that sauce to have
a bit more body and texture,
237
00:12:55,589 --> 00:12:58,909
but in an hour and 15 minutes,
very hard to achieve that.
238
00:12:58,949 --> 00:13:00,829
The sauce may be
a little bit thicker.
239
00:13:00,869 --> 00:13:01,989
A touch of seasoning.
240
00:13:02,029 --> 00:13:04,349
Everything else, I just love it.
241
00:13:04,389 --> 00:13:07,429
I really like the flavours
on this plate,
242
00:13:07,469 --> 00:13:10,109
if you get to have
a little bit of venison.
243
00:13:10,149 --> 00:13:13,469
I can eat rare. I can eat blue.
I'm not eating raw.
244
00:13:18,669 --> 00:13:21,989
Radha's serving us
an aloo tikki chat.
245
00:13:22,029 --> 00:13:24,189
I think it's going to be a
real assault on the senses,
246
00:13:24,229 --> 00:13:25,829
or at least I hope it's going to be.
247
00:13:25,869 --> 00:13:28,269
You've got about two minutes, boss.
OK, thank you.
248
00:13:28,309 --> 00:13:31,309
I think, when you're using
spices, be bold with them.
249
00:13:31,349 --> 00:13:32,909
Don't be shy of them.
250
00:13:32,949 --> 00:13:35,349
That's sweetened yoghurt?
This is sweetened yoghurt, yeah.
251
00:13:35,389 --> 00:13:38,029
What's happening with the chickpeas?
Chickpeas are going on top.
252
00:13:40,069 --> 00:13:41,389
What else after this?
253
00:13:41,429 --> 00:13:43,349
I'm just going to put some
deggi mirch over the top
254
00:13:43,389 --> 00:13:45,029
and some cumin, as well.
255
00:13:45,069 --> 00:13:46,429
Careful with that.
256
00:13:46,469 --> 00:13:47,829
That's hot.
257
00:13:47,869 --> 00:13:50,589
Well done, you're on time, dish
looks great. OK, lovely. Go get 'em.
258
00:13:52,789 --> 00:13:54,509
Hello. Hi.
259
00:13:56,509 --> 00:13:59,269
So today I have done an aloo tikki,
260
00:13:59,309 --> 00:14:01,029
with a tamarind drizzle,
261
00:14:01,069 --> 00:14:02,909
mint and coriander chutney,
262
00:14:02,949 --> 00:14:03,989
a sweet yoghurt,
263
00:14:04,029 --> 00:14:05,549
some crispy chickpeas,
264
00:14:05,589 --> 00:14:07,269
pomegranate, cucumber
265
00:14:07,309 --> 00:14:09,149
and some deggi mirch,
266
00:14:09,189 --> 00:14:10,909
which is a red chilli powder,
267
00:14:10,949 --> 00:14:12,509
and some cumin powder.
268
00:14:12,549 --> 00:14:14,749
So I hope you enjoy. Thank you.
Thank you.
269
00:14:17,829 --> 00:14:20,229
That is so off the charts.
270
00:14:20,269 --> 00:14:21,589
Delicious.
271
00:14:21,629 --> 00:14:23,709
The lovely soft potato flavour.
272
00:14:23,749 --> 00:14:25,549
And then you get
this dusting of chilli,
273
00:14:25,589 --> 00:14:27,949
and then you get the kind of
sweetness of the tamarind.
274
00:14:27,989 --> 00:14:29,149
Wow!
275
00:14:29,189 --> 00:14:32,229
It's really well seasoned, too.
I mean, she's really nailed it.
276
00:14:32,269 --> 00:14:35,069
There's sweet, there's sour,
there's heat, there's crunch.
277
00:14:35,109 --> 00:14:37,549
You know, this is something
that's been passed down.
278
00:14:37,589 --> 00:14:40,149
There's generations
of flavours in here.
279
00:14:40,189 --> 00:14:43,389
Nice soft potato,
and then the yoghurt's sweet.
280
00:14:43,429 --> 00:14:45,709
Then a bit of coriander,
and then chilli heat.
281
00:14:45,749 --> 00:14:47,109
I find this adorable.
282
00:14:48,509 --> 00:14:50,949
So you've got 15 minutes for
your main course, yeah? Yes.
283
00:14:52,269 --> 00:14:54,789
Main course is a dhal
with white rice,
284
00:14:54,829 --> 00:14:56,429
crispy okra fries,
285
00:14:56,469 --> 00:14:58,189
bhature and cumin.
286
00:14:58,229 --> 00:15:00,029
Pickled red onion raita.
287
00:15:01,109 --> 00:15:02,749
I mean, I love dhal.
288
00:15:03,949 --> 00:15:05,949
Who cooked the best dhal
in your house?
289
00:15:05,989 --> 00:15:07,989
You know what? I'm still going
to say my mum.
290
00:15:08,029 --> 00:15:09,509
Yeah?Yeah.
291
00:15:09,549 --> 00:15:12,069
The okra fries, I'm hoping
these are going to be crunchy
292
00:15:12,109 --> 00:15:15,389
because they can go soggy if they're
not cooked at the right temperature.
293
00:15:16,949 --> 00:15:18,389
Would your mum like that?
294
00:15:18,429 --> 00:15:21,389
I think she'd like that.
I'm happy with it, so... Good.
295
00:15:21,429 --> 00:15:24,029
Well done. Thank you. Well done.
Lots of work, well done.
296
00:15:26,509 --> 00:15:29,549
Radha has made white rice
and lentil dhal,
297
00:15:29,589 --> 00:15:31,669
spiced with mango powder,
298
00:15:31,709 --> 00:15:33,629
chilli and cumin.
299
00:15:33,669 --> 00:15:37,029
Topped with tempura battered okra,
300
00:15:37,069 --> 00:15:38,869
served with bhatura bread
301
00:15:38,909 --> 00:15:40,469
and cucumber raita.
302
00:15:44,789 --> 00:15:47,189
When I started eating that,
I didn't care how it looked,
303
00:15:47,229 --> 00:15:49,069
you could have put it in a
Wellington boot.
304
00:15:49,109 --> 00:15:51,949
I just thought the flavours,
the warmth,
305
00:15:51,989 --> 00:15:53,909
the cooking of the rice, the bread -
306
00:15:53,949 --> 00:15:55,109
I just love it.
307
00:15:55,149 --> 00:15:57,349
The dhal is really well seasoned,
308
00:15:57,389 --> 00:15:59,389
and her total understanding
309
00:15:59,429 --> 00:16:02,029
of texture and flavour and technique
310
00:16:02,069 --> 00:16:03,989
is really impressive.
311
00:16:04,029 --> 00:16:05,429
I love the okra,
312
00:16:05,469 --> 00:16:08,109
and I think the way she's balanced
the spice,
313
00:16:08,149 --> 00:16:11,669
she's not been shy, but it's
not been overpowering either.
314
00:16:11,709 --> 00:16:14,829
The dhal - the lentils are wonderful
and soft and explode in your mouth,
315
00:16:14,869 --> 00:16:17,469
but are coated with the most
amazing amount of spice.
316
00:16:17,509 --> 00:16:19,709
It's a big mound of food
317
00:16:19,749 --> 00:16:21,109
and tastes absolutely delightful.
318
00:16:23,629 --> 00:16:25,989
Oh, seriously, my heart is pounding!
319
00:16:27,629 --> 00:16:30,549
I can actually breathe now,
and just relax a little bit.
320
00:16:35,989 --> 00:16:39,389
Hannah. Is your tuna pan on?
Tuna pan is on.
321
00:16:39,429 --> 00:16:41,829
OK, because you've got
7½ minutes.OK.
322
00:16:43,549 --> 00:16:46,349
So I think when you see seared
tuna on the menu, you know,
323
00:16:46,389 --> 00:16:48,549
that's what you want to see -
a nice pinkness, you know,
324
00:16:48,589 --> 00:16:49,869
not overdone.
325
00:16:49,909 --> 00:16:53,189
Harissa can be a real fierce,
pungent spice.
326
00:16:53,229 --> 00:16:55,829
I love that, but we don't want
it to overtake everything.
327
00:16:57,069 --> 00:16:59,389
To make a beautifully
seasoned baba ganoush,
328
00:16:59,429 --> 00:17:01,349
to hasselback her carrots,
329
00:17:01,389 --> 00:17:04,149
to make sure that kale is actually
crispy and not soggy -
330
00:17:04,189 --> 00:17:07,229
she's set a bar quite high
for herself, which I really like.
331
00:17:07,269 --> 00:17:08,389
Are you happy?
332
00:17:08,429 --> 00:17:11,909
My tuna's a little bit more cooked
than I would have ideally wanted.
333
00:17:16,309 --> 00:17:18,109
Are we done? Nothing else
to put on the plate.
334
00:17:18,149 --> 00:17:19,869
Well done, on time.
335
00:17:19,909 --> 00:17:21,029
Yay!
336
00:17:25,869 --> 00:17:27,509
Hi. Hi.
337
00:17:29,589 --> 00:17:32,229
Today, I've cooked for you
seared harissa tuna,
338
00:17:32,269 --> 00:17:34,829
blackened red-pepper baba ganoush,
339
00:17:34,869 --> 00:17:36,069
a salsa verde,
340
00:17:36,109 --> 00:17:38,309
hasselback carrot
and some crispy kale.
341
00:17:38,349 --> 00:17:40,109
Thank you. Thank you. Thank you.
342
00:17:43,589 --> 00:17:44,989
The tuna...
343
00:17:45,029 --> 00:17:47,429
I mean, mine is incredibly
overcooked and grey.
344
00:17:47,469 --> 00:17:50,509
I'm really quite underwhelmed
by the lack of seasoning
345
00:17:50,549 --> 00:17:53,349
of what promised to be quite
punchy flavours.
346
00:17:53,389 --> 00:17:56,149
Obviously, with the baba ganoush,
I don't think that's been tasted
347
00:17:56,189 --> 00:17:58,109
because there's not a lot
there at all.
348
00:17:58,149 --> 00:18:01,069
I'm not just talking about salt,
but your garlics and your sesames,
349
00:18:01,109 --> 00:18:04,509
and the smoke, as well, which is a
bit - you sort of really expect.
350
00:18:04,549 --> 00:18:06,349
The harissa wasn't really evident.
351
00:18:06,389 --> 00:18:08,989
I wanted a bit more heat, you know,
352
00:18:09,029 --> 00:18:10,469
just to tweak those flavours,
353
00:18:10,509 --> 00:18:12,549
just to get it...
Make it sing better.
354
00:18:13,669 --> 00:18:16,629
The salsa verde is innocent enough,
as is the baba ganoush,
355
00:18:16,669 --> 00:18:18,469
but they both lacked punch.
356
00:18:18,509 --> 00:18:20,949
It needs more flavour.
357
00:18:20,989 --> 00:18:22,069
That's what it needs.
358
00:18:25,429 --> 00:18:27,469
15 minutes, you going to be on time?
Fabulous, yes.
359
00:18:28,949 --> 00:18:31,789
I'm loving that Hannah is using
beetroot in her tarte Tatin.
360
00:18:31,829 --> 00:18:33,229
I think that's really inspired.
361
00:18:35,269 --> 00:18:38,029
I want to see how she's overcome
the earthiness of it,
362
00:18:38,069 --> 00:18:40,069
and made it kind of sweet enough.
363
00:18:43,149 --> 00:18:46,629
It's got to be full of
delicious sticky caramel,
364
00:18:46,669 --> 00:18:49,589
but it's got to be flaky
and crispy, too.
365
00:18:49,629 --> 00:18:51,229
How's your ice cream looking?
366
00:18:51,269 --> 00:18:52,869
Ice cream is - yeah, it's good.
367
00:18:52,909 --> 00:18:55,269
So it's yoghurt and rosewater,
right? It is, indeed.
368
00:18:55,309 --> 00:18:57,509
You're doing really well.
You've got a minute left.
369
00:19:02,029 --> 00:19:04,029
That's it, we done?
I think we're done.
370
00:19:11,189 --> 00:19:14,989
For your dessert, I've made for you
a mulled beetroot tarte Tatin,
371
00:19:15,029 --> 00:19:16,989
pistachio tuile,
372
00:19:17,029 --> 00:19:18,669
yoghurt and rose water ice cream
373
00:19:18,709 --> 00:19:19,989
and some pomegranate.
374
00:19:20,029 --> 00:19:21,789
Thank you very much. Thank you.
375
00:19:26,629 --> 00:19:30,029
That was definitely the toughest
test we've done so far.
376
00:19:30,069 --> 00:19:33,469
I hope they can see that I like
to play around with flavours a bit,
377
00:19:33,509 --> 00:19:36,749
and I hope they like this divisive
beetroot tarte Tatin.
378
00:19:39,709 --> 00:19:42,229
The beetroot is still really earthy,
379
00:19:42,269 --> 00:19:44,389
it isn't soft and yielding.
380
00:19:44,429 --> 00:19:47,709
There's no caramel,
burnt sugar flavours.
381
00:19:47,749 --> 00:19:49,629
The yoghurt, it's super sharp.
382
00:19:49,669 --> 00:19:52,229
It needs a bit of
tempering sweetness.
383
00:19:52,269 --> 00:19:55,589
Really adventurous idea,
it's quite bold flavours,
384
00:19:55,629 --> 00:19:57,869
but this beetroot could have
some goat's cheese on top,
385
00:19:57,909 --> 00:20:00,909
and you would be thinking she'd
meant to do a savoury dish.
386
00:20:00,949 --> 00:20:03,069
I do appreciate what
she's trying to do
387
00:20:03,109 --> 00:20:05,589
but, unfortunately, when you do
stuff that is a bit daring,
388
00:20:05,629 --> 00:20:09,029
maybe a little bit wacky,
they're always harder to execute.
389
00:20:09,069 --> 00:20:12,469
I think the creation of the beetroot
tarte Tatin is a really nice idea,
390
00:20:12,509 --> 00:20:14,109
but the beetroot's quite hard,
391
00:20:14,149 --> 00:20:15,949
rather than being lovely and soft.
392
00:20:15,989 --> 00:20:17,549
That ice cream's not working.
393
00:20:17,589 --> 00:20:20,389
You get the rosewater, loads of it,
and it's a little bit too strong.
394
00:20:20,429 --> 00:20:22,029
And then the whole thing disappears,
395
00:20:22,069 --> 00:20:23,549
and then you get
nothing else at all.
396
00:20:25,029 --> 00:20:26,709
OK.
397
00:20:26,749 --> 00:20:28,349
Farokh's mushroom forest.
398
00:20:28,389 --> 00:20:30,749
I love the flavours
coming out of this.
399
00:20:30,789 --> 00:20:32,789
The mushrooms
and the confit egg yolk.
400
00:20:32,829 --> 00:20:37,829
Lovely crispbreads to scoop up
all that delicious sauce with.
401
00:20:37,869 --> 00:20:40,109
I love it when people give
dishes a title.
402
00:20:40,149 --> 00:20:41,949
It adds a little bit of fun to it.
403
00:20:41,989 --> 00:20:45,189
Farokh, you got six minutes.
How are we doing here?
404
00:20:45,229 --> 00:20:46,629
I am...
405
00:20:46,669 --> 00:20:48,469
..surprisingly ready to go.
406
00:20:50,749 --> 00:20:51,869
I mean, it's a daring dish.
407
00:20:51,909 --> 00:20:53,789
I love mushrooms.
408
00:20:53,829 --> 00:20:56,949
And I've not had a lot of lemon
cream with egg yolk before.
409
00:20:57,989 --> 00:20:59,709
I'm really intrigued.
410
00:20:59,749 --> 00:21:01,429
Three more things to put on there.
411
00:21:01,469 --> 00:21:03,949
One is this - a mushroom ketchup.
412
00:21:05,949 --> 00:21:07,509
Have you've broken some of the eggs?
413
00:21:07,549 --> 00:21:10,549
Yeah, just think I put
the garlic in too vigorously.
414
00:21:13,069 --> 00:21:14,669
Are you done?
415
00:21:14,709 --> 00:21:16,469
Yeah. Well done.
Back for the octopus.
416
00:21:22,869 --> 00:21:24,789
Hello. Hello.
417
00:21:27,029 --> 00:21:29,909
Farokh has made
Mushrooms in the Forest.
418
00:21:29,949 --> 00:21:33,189
Mushrooms hydrated in beer,
and then roasted,
419
00:21:33,229 --> 00:21:35,949
and a balsamic oyster mushroom,
420
00:21:35,989 --> 00:21:37,989
served with a confit egg yolk,
421
00:21:38,029 --> 00:21:39,909
lemon cream,
422
00:21:39,949 --> 00:21:41,429
mushroom ketchup,
423
00:21:41,469 --> 00:21:42,989
and crispbreads.
424
00:21:48,469 --> 00:21:50,989
This is really beautiful.
425
00:21:51,029 --> 00:21:52,829
It's really bold.
426
00:21:52,869 --> 00:21:55,989
That king oyster mushroom,
it's unctuous and caramelised,
427
00:21:56,029 --> 00:21:57,869
and full of flavour and rich.
428
00:21:57,909 --> 00:21:59,269
The ketchup is lovely.
429
00:21:59,309 --> 00:22:03,029
The lemon cream is kind of
haunting and sweet.
430
00:22:03,069 --> 00:22:05,829
The creamy confit yolk,
I think's absolutely brilliant.
431
00:22:05,869 --> 00:22:07,629
You know what?
I just love dishes like this
432
00:22:07,669 --> 00:22:09,109
that make you think a little bit.
433
00:22:09,149 --> 00:22:11,229
Playful, exciting little dish.
434
00:22:11,269 --> 00:22:12,709
I really like the king mushroom.
435
00:22:12,749 --> 00:22:14,389
It's cooked properly. It's firm.
436
00:22:14,429 --> 00:22:16,509
The mushrooms in beer,
I mean, I like a pint of ale,
437
00:22:16,549 --> 00:22:18,589
but that's not something
I want with my mushroom.
438
00:22:18,629 --> 00:22:20,629
Technically, there's
a lot of work in here.
439
00:22:20,669 --> 00:22:22,069
Farokh's really pushing hard.
440
00:22:22,109 --> 00:22:23,829
I think it's interesting.
441
00:22:25,949 --> 00:22:27,749
Well done for getting your starter
out on time.
442
00:22:27,789 --> 00:22:29,469
Yeah. Here we go.
443
00:22:29,509 --> 00:22:31,629
{\an8}Octopus in a Black Hole.
Let's do it.
444
00:22:33,069 --> 00:22:36,029
For me, octopus, it needs to be,
I think, chargrilled,
445
00:22:36,069 --> 00:22:38,549
just to add that little smoky edge.
446
00:22:39,869 --> 00:22:41,589
Lentils are cooked.
447
00:22:41,629 --> 00:22:42,909
What's made them black?
448
00:22:42,949 --> 00:22:47,069
They are black lentils, but also
there's some squid ink in there.
449
00:22:47,109 --> 00:22:48,909
I don't really know what to expect,
450
00:22:48,949 --> 00:22:51,429
other than that I'm going to get
some octopus, some lentils,
451
00:22:51,469 --> 00:22:52,749
some leeks and some chive
452
00:22:52,789 --> 00:22:55,509
but, you know, given his
artisticness from the last dish,
453
00:22:55,549 --> 00:22:58,029
it could be really out there.
454
00:22:58,069 --> 00:22:59,949
What's that?Just a bit of mirin.
455
00:23:01,309 --> 00:23:03,509
You're happy to go?
I am ready to go.
456
00:23:03,549 --> 00:23:05,989
Fantastic.
And I'm as happy as I can be.
457
00:23:06,029 --> 00:23:08,189
Thank you. Well done, Farokh.
458
00:23:12,909 --> 00:23:16,069
What I've made here
I call Octopus in a Black Hole,
459
00:23:16,109 --> 00:23:20,429
and it's octopus with some fishy
lentils and bone marrow,
460
00:23:20,469 --> 00:23:21,989
charred leeks
461
00:23:22,029 --> 00:23:23,229
and some chive cream.
462
00:23:24,789 --> 00:23:26,669
Thank you. Hope you enjoy it.
Thank you.
463
00:23:29,349 --> 00:23:30,909
The octopus is cooked very,
very well.
464
00:23:30,949 --> 00:23:32,789
I like that, it's flavoured
very, very well.
465
00:23:32,829 --> 00:23:35,389
{\an8}The leaks are lovely and soft.
The lentils are cooked well.
466
00:23:35,429 --> 00:23:37,829
It's an unusual dish, that's
for sure.
467
00:23:37,869 --> 00:23:41,109
I'm going to be fascinated
what the dining room thinks of that.
468
00:23:45,149 --> 00:23:47,989
I think this is a really joyful
plate to eat.
469
00:23:48,029 --> 00:23:49,989
I think the octopus,
at the thicker end,
470
00:23:50,029 --> 00:23:52,069
it probably could have done
a bit more time.
471
00:23:52,109 --> 00:23:54,229
But as you get down to the
sort of thinner, wispier bits
472
00:23:54,269 --> 00:23:55,509
of the tentacles,
473
00:23:55,549 --> 00:23:58,349
they've got that lovely chariness,
which is beautiful.
474
00:23:58,389 --> 00:24:00,629
Then the cream just finishes
it all off.
475
00:24:00,669 --> 00:24:02,029
I'm completely with you.
476
00:24:02,069 --> 00:24:05,269
I had some octopus, I had the
lentils, I had the chive cream,
477
00:24:05,309 --> 00:24:07,269
and then I bit into
a chunk of that leek,
478
00:24:07,309 --> 00:24:10,949
and that allium sweetness
and kind of earthiness hit.
479
00:24:10,989 --> 00:24:13,989
I think there's some squid ink in
there to highlight the blackness.
480
00:24:14,029 --> 00:24:16,029
I think the pressure cooking
on the octopus,
481
00:24:16,069 --> 00:24:19,789
there's been some aromats and almost
slight ginger notes, as well.
482
00:24:19,829 --> 00:24:22,349
It's one of those dishes, when you
get everything on your fork,
483
00:24:22,389 --> 00:24:23,949
that's it, I get it. I get it.
484
00:24:25,629 --> 00:24:30,469
They are as close to my vision as
I can do under a lot of pressure
485
00:24:30,509 --> 00:24:31,909
in a stranger's kitchen,
486
00:24:31,949 --> 00:24:35,509
thinking that I will be judged
by people whose job is food.
487
00:24:40,869 --> 00:24:43,669
The last quarterfinal of
this year's competition,
488
00:24:43,709 --> 00:24:47,429
and I have to say all four of them
took real risks in this round,
489
00:24:47,469 --> 00:24:49,349
and some of those risks
have paid off
490
00:24:49,389 --> 00:24:51,149
and some of those risks haven't.
491
00:24:51,189 --> 00:24:52,989
We need to make a big call.
492
00:24:55,069 --> 00:24:57,669
Radha cooked beautiful food today.
I mean, delicious.
493
00:24:57,709 --> 00:24:59,709
It was cooked with love,
with feeling,
494
00:24:59,749 --> 00:25:01,629
and it tasted fantastic.
495
00:25:01,669 --> 00:25:03,549
We like it. Dining room like it.
496
00:25:03,589 --> 00:25:05,189
We've got ourselves a semifinalist.
497
00:25:05,229 --> 00:25:06,589
Absolutely.
498
00:25:06,629 --> 00:25:10,669
After that, Gregg, we've got
a few ups and downs here.
499
00:25:10,709 --> 00:25:12,149
Shall we talk about Hannah?
500
00:25:12,189 --> 00:25:14,109
The tuna - a little bit overcooked.
501
00:25:14,149 --> 00:25:16,349
The whole thing needed a little bit
more flavour.
502
00:25:16,389 --> 00:25:18,469
Dessert - Hannah took a risk.
503
00:25:18,509 --> 00:25:21,189
The guests in the dining room
didn't particularly like it.
504
00:25:21,229 --> 00:25:23,469
Hannah's got an issue here.
505
00:25:23,509 --> 00:25:25,509
Mark gave us what he called
monkfish fritters.
506
00:25:25,549 --> 00:25:26,829
They were very nicely made,
507
00:25:26,869 --> 00:25:28,949
but the raw starfruit was a mistake.
508
00:25:28,989 --> 00:25:31,349
Fruit and fish,
I'm not convinced that works.
509
00:25:31,389 --> 00:25:34,629
The venison dish -
now, you and I, our dish of venison,
510
00:25:34,669 --> 00:25:36,349
that venison was not cooked enough.
511
00:25:36,389 --> 00:25:39,189
The centre of my venison was raw.
512
00:25:39,229 --> 00:25:43,509
The dining room didn't raise
that as an issue at all.
513
00:25:43,549 --> 00:25:46,629
Farokh did for us
the mushroom forest.
514
00:25:46,669 --> 00:25:49,469
I liked the king mushroom
with the balsamic.
515
00:25:49,509 --> 00:25:51,709
I also liked his mushroom ketchup.
516
00:25:51,749 --> 00:25:54,029
I didn't like the mushrooms in beer.
517
00:25:54,069 --> 00:25:57,589
The dining room, overall,
thought it was lovely.
518
00:25:57,629 --> 00:25:59,429
Farokh is an exciting cook.
519
00:25:59,469 --> 00:26:00,909
He is adventurous.
520
00:26:00,949 --> 00:26:02,669
That octopus was perfect.
521
00:26:06,629 --> 00:26:08,989
If I went home,
I'd feel disappointed.
522
00:26:09,029 --> 00:26:10,189
But you know what?
523
00:26:10,229 --> 00:26:13,229
I enjoyed every bit of it,
so I'm at peace.
524
00:26:13,269 --> 00:26:15,669
I've done what I can.
525
00:26:15,709 --> 00:26:17,469
I think I have more capabilities.
526
00:26:17,509 --> 00:26:18,869
If I go out today,
527
00:26:18,909 --> 00:26:21,429
it means that the judges
thought that I didn't,
528
00:26:21,469 --> 00:26:24,669
which they are more qualified
than I to know.
529
00:26:26,469 --> 00:26:28,469
At the start of this, we did say
530
00:26:28,509 --> 00:26:31,069
that there were two semifinal
places left in the competition
531
00:26:31,109 --> 00:26:33,149
and that two of you
will be leaving us.
532
00:26:34,629 --> 00:26:37,029
Our first semifinalist is...
533
00:26:40,629 --> 00:26:41,949
..Radha.
534
00:26:41,989 --> 00:26:44,109
Very, very well done.
535
00:26:49,389 --> 00:26:53,109
Our second semifinalist is...
536
00:26:58,749 --> 00:26:59,789
Farokh.
537
00:27:01,309 --> 00:27:02,989
Farokh, congratulations.
538
00:27:04,109 --> 00:27:07,869
Mark, Hannah, sorry to see you go.
Thank you very much.
539
00:27:07,909 --> 00:27:09,909
Thank you very much indeed.
540
00:27:15,629 --> 00:27:18,549
I'm feeling like I really
want to have a good old cry
541
00:27:18,589 --> 00:27:20,629
into an even bigger
glass of wine tonight,
542
00:27:20,669 --> 00:27:22,589
but they'll be happy tears.
543
00:27:22,629 --> 00:27:23,989
It's been amazing.
544
00:27:24,029 --> 00:27:27,389
I can sit and eat beetroot tarte
Tatins on my own for ever more!
545
00:27:29,429 --> 00:27:33,469
So, back to work, but obviously
the passion continues.
546
00:27:33,509 --> 00:27:36,909
I had a great time in that kitchen
today and I take that,
547
00:27:36,949 --> 00:27:39,629
I take all the small wins,
and celebrate on that.
548
00:27:44,469 --> 00:27:45,589
Congratulations.
549
00:27:45,629 --> 00:27:47,669
You two are the last semifinalists
550
00:27:47,709 --> 00:27:49,789
of this year's competition.
551
00:27:49,829 --> 00:27:52,469
I don't think it's sunk
in yet that I'm now
552
00:27:52,509 --> 00:27:54,789
a MasterChef semifinalist.
553
00:27:54,829 --> 00:27:56,429
I can't stop smiling.
554
00:27:56,469 --> 00:27:59,189
I don't think this smile's ever
going to leave my face!
555
00:28:01,749 --> 00:28:03,709
I'm pretty proud of myself.
556
00:28:03,749 --> 00:28:07,069
I like the fact
that I've gotten this far.
557
00:28:07,109 --> 00:28:11,469
I find it a bit daunting,
because I don't know what's next.
558
00:28:11,509 --> 00:28:15,189
I think the semifinals
are going to be scary.
559
00:28:17,749 --> 00:28:20,429
Next time, it's the semifinals
560
00:28:20,469 --> 00:28:23,509
and this year's ten
best cooks return...
561
00:28:24,709 --> 00:28:26,749
How many more minutes?
One minute, one minute.
562
00:28:26,789 --> 00:28:29,309
Sorry, are you burning
something else? Yes.
563
00:28:29,349 --> 00:28:33,349
..to battle it out for
the title of MasterChef Champion.
564
00:28:33,389 --> 00:28:36,029
How long are we going to be?
I'm going to be 20 seconds.
565
00:28:36,069 --> 00:28:37,269
Guys, I need these desserts.
566
00:28:37,309 --> 00:28:38,429
I need them.