1
00:00:02,040 --> 00:00:04,055
It's the last day
of knockout week...

2
00:00:05,280 --> 00:00:06,455
Incoming.

3
00:00:06,480 --> 00:00:08,295
...and the ten remaining cooks...

4
00:00:09,800 --> 00:00:13,735
...have all felt the heat
of their first professional kitchen.

5
00:00:13,760 --> 00:00:16,215
I feel like I've been in the sauna
for about a week.

6
00:00:18,320 --> 00:00:22,775
Now they're back to fight for
their place in the semifinals.

7
00:00:24,200 --> 00:00:27,455
To go into the restaurant,
it's lit a fire in me!

8
00:00:27,480 --> 00:00:29,335
Even there was nearly one!

9
00:00:31,200 --> 00:00:32,815
I'm having the best time here.

10
00:00:32,840 --> 00:00:34,135
I'm loving the stress.

11
00:00:34,160 --> 00:00:36,015
I'm not sleeping.

12
00:00:36,040 --> 00:00:38,215
It just takes over your life.

13
00:00:38,240 --> 00:00:41,415
Final ten of MasterChef is just...

14
00:00:41,440 --> 00:00:42,615
...beyond belief!

15
00:00:42,640 --> 00:00:45,855
I want to go all the way now.
The sky's the limit.

16
00:00:45,880 --> 00:00:48,135
The competition just gets tougher.

17
00:00:48,160 --> 00:00:50,215
The standard gets better and better.

18
00:00:50,240 --> 00:00:51,815
I've missed
the last couple of rounds.

19
00:00:51,840 --> 00:00:54,975
I'm hoping you haven't made
any silly decisions in my absence,

20
00:00:55,000 --> 00:00:57,895
and I'm hoping that you have picked
ten of the best contestants

21
00:00:57,920 --> 00:00:59,375
we've ever seen.

22
00:01:18,200 --> 00:01:20,015
Welcome back, all of you.

23
00:01:20,040 --> 00:01:24,935
I was off, I was unwell,
but I'm back and I am raring to go.

24
00:01:24,960 --> 00:01:28,815
You, of course, are our final ten
in this year's competition,

25
00:01:28,840 --> 00:01:31,775
which means,
for the first time ever,

26
00:01:31,800 --> 00:01:34,535
the winner of this year's MasterChef
is in here with us.

27
00:01:36,000 --> 00:01:40,095
One dish separates you from a place
in this year's semifinal.

28
00:01:41,280 --> 00:01:44,255
You have a brief, and that brief is
to cook for Gregg and |

29
00:01:44,280 --> 00:01:47,615
a dish that you can pick up
and eat with your hands.

30
00:01:47,640 --> 00:01:50,775
And it can be whatever you like,
sweet or savoury.

31
00:01:50,800 --> 00:01:53,655
All we ask is
we don't need any cutlery.

32
00:01:55,080 --> 00:01:57,575
At the end of this,
two of you will be going home.

33
00:01:59,160 --> 00:02:02,375
Ladies and gentlemen,
one hour and 45 minutes.

34
00:02:02,400 --> 00:02:03,615
Let's cook.

35
00:02:09,240 --> 00:02:14,015
Today, it's all about picking it up,
eating it, and indulging.

36
00:02:14,040 --> 00:02:17,255
Whether that be a sandwich,
a burger, a slice of pizza, a pie,

37
00:02:17,280 --> 00:02:19,495
food you eat with your hands
has got to be

38
00:02:19,520 --> 00:02:21,935
some of the most-loved food
in the world.

39
00:02:25,120 --> 00:02:28,735
Accountant Anurag has
excited the judges

40
00:02:28,760 --> 00:02:31,775
with the authentic flavours
of his Indian heritage.

41
00:02:31,800 --> 00:02:33,975
Eating with your hands,

42
00:02:34,000 --> 00:02:38,455
I was thrilled to hear that brief
because, coming from India,

43
00:02:38,480 --> 00:02:40,815
80% of our food is supposed to
be eaten by hand.

44
00:02:43,120 --> 00:02:45,015
Today, I'm doing a Chicken Frankie.

45
00:02:45,040 --> 00:02:48,175
It's kind of a chicken roll
in a paratha wrap

46
00:02:48,200 --> 00:02:50,215
with a layering of egg
going through.

47
00:02:50,240 --> 00:02:52,215
So it's a very common dish
in Mumbai.

48
00:02:52,240 --> 00:02:53,975
And to calm down the palate,

49
00:02:54,000 --> 00:02:56,175
because Frankie is
going to be very, very hot,

50
00:02:56,200 --> 00:02:59,895
a bit of sweet doughy ball,
served with saffron honey.

51
00:02:59,920 --> 00:03:02,855
I've rarely seen you so happy,
so animated.

52
00:03:02,880 --> 00:03:05,695
I am loving... This is the best
experience of my life so far.

53
00:03:05,720 --> 00:03:07,055
Oh, mate!

54
00:03:09,240 --> 00:03:11,655
We've got a chicken wrap,
which is great.

55
00:03:11,680 --> 00:03:12,935
It needs to be nice and tight,

56
00:03:12,960 --> 00:03:16,015
the chicken cooked really, really
well, the bread not too thick,

57
00:03:16,040 --> 00:03:18,175
and that egg itself,
by the sounds of it,

58
00:03:18,200 --> 00:03:20,175
will be the seal inside the bread

59
00:03:20,200 --> 00:03:22,775
to make sure, when he puts
the chicken with the sauce inside,

60
00:03:22,800 --> 00:03:23,815
it doesn't go soggy.

61
00:03:24,920 --> 00:03:28,935
36-year-old Vanessa
from south London has made it

62
00:03:28,960 --> 00:03:32,415
this far successfully combining
unusual flavours

63
00:03:32,440 --> 00:03:35,575
inspired by her extensive travels.

64
00:03:35,600 --> 00:03:37,895
I love the eating with your hands
brief.

65
00:03:37,920 --> 00:03:41,895
For me, I guess because I'm autistic
and I have sensory sensitivities,

66
00:03:41,920 --> 00:03:44,495
eating with my hands
is something I love to do.

67
00:03:44,520 --> 00:03:48,655
You know, it gives my brain
a heads-up of what I'm having

68
00:03:48,680 --> 00:03:50,295
before it hits my mouth.

69
00:03:51,920 --> 00:03:54,535
Vanessa, what are you making
for us today?

70
00:03:54,560 --> 00:03:57,135
A thali,
but it's a Vanessa's thali.

71
00:03:57,160 --> 00:03:59,695
So there's an African chicken curry,

72
00:03:59,720 --> 00:04:02,175
because my parents were born
in East Africa and Kenya.

73
00:04:02,200 --> 00:04:06,015
A Goan cabbage foogath,
because my heritage is from Goa.

74
00:04:06,040 --> 00:04:08,495
I am then making the salsa

75
00:04:08,520 --> 00:04:11,215
that I learnt from Chef Peter
in the restaurant.

76
00:04:11,240 --> 00:04:13,535
So how do we eat those
with our hands?

77
00:04:13,560 --> 00:04:16,095
How every Indian eats
a thali with their hands.

78
00:04:16,120 --> 00:04:18,255
I've grown up eating rice and puris

79
00:04:18,280 --> 00:04:20,655
and, yeah, everything
with your hands.

80
00:04:20,680 --> 00:04:23,335
You use these four fingers,

81
00:04:23,360 --> 00:04:25,775
and then you leave
your little pinky behind.

82
00:04:27,560 --> 00:04:31,095
What we've got from Vanessa is lots
of spice and lots of sweetness.

83
00:04:31,120 --> 00:04:33,215
Chicken has to be lovely and moist
and soft,

84
00:04:33,240 --> 00:04:36,135
and that sauce around the outside
to give a real luscious coating.

85
00:04:37,800 --> 00:04:40,735
Tomatillo is like a tomato,
but very, very sharp and sweet,

86
00:04:40,760 --> 00:04:42,495
and she's going
to make a salsa out of that.

87
00:04:42,520 --> 00:04:45,295
And then this cabbage
and coconut mixture.

88
00:04:45,320 --> 00:04:46,815
Coconut's quite sweet.

89
00:04:46,840 --> 00:04:48,975
I hope they all work together.

90
00:04:50,360 --> 00:04:52,335
Originally from Northern Ireland,

91
00:04:52,360 --> 00:04:56,975
Terri has stood out with her love
of fine-dining classic dishes

92
00:04:57,000 --> 00:04:59,815
fused with Japanese ingredients.

93
00:04:59,840 --> 00:05:02,735
An eating-with-your-hands dish
is something I wasn't expecting.

94
00:05:02,760 --> 00:05:05,335
It's a little bit different
from things you see on MasterChef.

95
00:05:05,360 --> 00:05:08,415
It's all very high-end and refined.

96
00:05:08,440 --> 00:05:10,855
With this dish,
I think I'm showing John and Gregg

97
00:05:10,880 --> 00:05:12,455
a different side to my cooking.

98
00:05:14,640 --> 00:05:16,815
Terri, food you can eat
with your hands.

99
00:05:16,840 --> 00:05:18,055
What have you got for us?

100
00:05:18,080 --> 00:05:20,695
Barbecue panko king prawn bao buns

101
00:05:20,720 --> 00:05:24,335
with pickled veg
and a side of karaage chicken.

102
00:05:24,360 --> 00:05:27,135
It's a Japanese style of fried
chicken with a spicy mayonnaise.

103
00:05:27,160 --> 00:05:29,775
What is it about eating
with our hands that we love,

104
00:05:29,800 --> 00:05:31,895
do you think? Oh, it's just,
it's moreish, isn't it?

105
00:05:31,920 --> 00:05:34,255
This is the kind of food
that I cook when nobody's watching.

106
00:05:34,280 --> 00:05:36,335
Ooh! I like the sound of this.

107
00:05:36,360 --> 00:05:37,495
Thank you.

108
00:05:39,000 --> 00:05:41,735
Chicken, crispy on the outside,
soft on the inside,

109
00:05:41,760 --> 00:05:44,575
the marinade giving it
lots and lots of flavour.

110
00:05:44,600 --> 00:05:47,255
Bao buns, a soft flour-based bun

111
00:05:47,280 --> 00:05:49,575
which is almost folded over
like an envelope.

112
00:05:51,080 --> 00:05:54,375
Prawns and barbecue sauce?
An unusual combination.

113
00:05:57,120 --> 00:06:01,415
Venezuelan-born delivery driver
Nickolas has shown a passion

114
00:06:01,440 --> 00:06:05,855
for both French technique
and Latin American cuisine.

115
00:06:05,880 --> 00:06:09,135
I love Latin food, and a lot
of Latin food is hand food.

116
00:06:09,160 --> 00:06:11,935
I'm proud of where I'm from,
and this is my way of tipping my hat

117
00:06:11,960 --> 00:06:13,295
to my people.

118
00:06:14,520 --> 00:06:16,335
So I'm doing las tres manos,

119
00:06:16,360 --> 00:06:19,095
so three different hand foods
from Latin America.

120
00:06:19,120 --> 00:06:20,975
So I've got a blue corn tostada

121
00:06:21,000 --> 00:06:23,495
with king prawn ceviche
and tiger's milk.

122
00:06:23,520 --> 00:06:26,895
And then I've got an arepa,
which is like a Venezuelan patty,

123
00:06:26,920 --> 00:06:30,055
and then I'm going to fill that
with crab and a hibiscus gel.

124
00:06:30,080 --> 00:06:32,775
And then the third one,
a plantain taco,

125
00:06:32,800 --> 00:06:35,015
and then I'm going to fill that
with pulled beef.

126
00:06:35,040 --> 00:06:38,095
I'm used to you being passionate.
You look extra excited about this.

127
00:06:38,120 --> 00:06:40,535
I am, because I'm showcasing
Latin America, you know?

128
00:06:40,560 --> 00:06:43,335
I want to show people there's more
than just burritos and tacos.

129
00:06:43,360 --> 00:06:46,335
You know, like, there's other things
that are just so delicious.

130
00:06:48,240 --> 00:06:50,415
Nickolas' food sounds interesting,

131
00:06:50,440 --> 00:06:52,975
but it's going to be
all about the textures.

132
00:06:53,000 --> 00:06:55,855
The tostada needs to be crispy
but soft with the prawns.

133
00:06:55,880 --> 00:06:59,335
Arepa needs to be soft on the inside
but slightly crispy on the outside,

134
00:06:59,360 --> 00:07:00,975
and with a crab running through it.

135
00:07:01,000 --> 00:07:02,935
And then that taco with beef.

136
00:07:02,960 --> 00:07:06,095
He's got a big chunk of beef,
which he's boiling away in a pot.

137
00:07:06,120 --> 00:07:08,655
And boiled beef usually goes tough.

138
00:07:10,200 --> 00:07:13,055
50 minutes gone.
You're almost halfway.

139
00:07:14,440 --> 00:07:18,095
51-year-old gift shop owner Endang
has blown the judges away

140
00:07:18,120 --> 00:07:22,175
with the spicy Indonesian dishes
of her homeland.

141
00:07:22,200 --> 00:07:24,455
Unbelievable that I'm still here,

142
00:07:24,480 --> 00:07:27,655
but somehow, John and Greqg,
they love the food.

143
00:07:27,680 --> 00:07:29,535
You know, when you're cooking
for the family,

144
00:07:29,560 --> 00:07:31,975
you're not even thinking,
you just cook for them.

145
00:07:32,000 --> 00:07:33,415
Yeah, it was lovely.

146
00:07:35,040 --> 00:07:36,615
What do you think it is
that you've got

147
00:07:36,640 --> 00:07:38,575
that makes me and John love you?

148
00:07:38,600 --> 00:07:40,215
I don't know. Maybe chilli?

149
00:07:41,440 --> 00:07:42,775
Oh, what are you making?

150
00:07:42,800 --> 00:07:45,135
It's based
on the very traditional Java,

151
00:07:45,160 --> 00:07:46,695
they call it jajan pasar,

152
00:07:46,720 --> 00:07:49,455
that you will find
in a traditional market.

153
00:07:49,480 --> 00:07:53,215
If you go through the aisle,
you will find an old lady,

154
00:07:53,240 --> 00:07:57,175
sit down with array of the
finger foods, savoury and sweet.

155
00:07:57,200 --> 00:07:59,295
So, you go down to a market
and eat sweet cake things?

156
00:07:59,320 --> 00:08:00,655
Yeah.
I'm coming. I'm coming!

157
00:08:00,680 --> 00:08:02,135
I'll bring you to the market.

158
00:08:04,640 --> 00:08:06,095
Endang is showing us techniques

159
00:08:06,120 --> 00:08:08,095
that we've never seen
on MasterChef before.

160
00:08:08,120 --> 00:08:12,295
The rice cracker with a chocolate
and chilli dipping sauce.

161
00:08:12,320 --> 00:08:15,455
We're getting a little soft
rice flour mixture

162
00:08:15,480 --> 00:08:17,775
filled with lentils and sugar.

163
00:08:17,800 --> 00:08:21,135
Then we've got
an amazing cassava roll

164
00:08:21,160 --> 00:08:22,575
flavoured with pandan,

165
00:08:22,600 --> 00:08:25,775
which is bright green
and tastes almost like tea.

166
00:08:25,800 --> 00:08:27,375
And if she gets this right,

167
00:08:27,400 --> 00:08:30,095
they could look
absolutely brilliant.

168
00:08:30,120 --> 00:08:34,015
That's an hour gone.
45 minutes left, please, everybody.

169
00:08:34,040 --> 00:08:38,055
Cardiff-based Robin has
a playful and nostalgic approach

170
00:08:38,080 --> 00:08:41,655
to the classics, which has
proved a hit with the judges.

171
00:08:43,160 --> 00:08:46,735
I thought everyone was good,
like, early on in the competition.

172
00:08:46,760 --> 00:08:49,975
Everyone's excellent now,
so just got to do the best I can,

173
00:08:50,000 --> 00:08:52,215
be proud of it, see what happens.

174
00:08:55,680 --> 00:08:57,695
Robin, tell us about your dish,
please.

175
00:08:57,720 --> 00:08:59,215
Today, I'm making choux craquelin.

176
00:08:59,240 --> 00:09:01,655
They're going to be round,
and hopefully I'll make them

177
00:09:01,680 --> 00:09:04,015
look like little teapots,
if I get everything done in time.

178
00:09:04,040 --> 00:09:05,575
You putting anything in them?

179
00:09:05,600 --> 00:09:07,775
Yeah. I'm putting
two types of creme diplomate,

180
00:09:07,800 --> 00:09:11,175
one flavoured by tea
and one flavoured by biscuits.

181
00:09:11,200 --> 00:09:13,015
Tea and biscuits.
Brilliant!

182
00:09:14,520 --> 00:09:16,575
Robin's trying to show off
technique.

183
00:09:16,600 --> 00:09:19,415
Choux pastry -
if they don't rise enough,

184
00:09:19,440 --> 00:09:22,575
we don't have ourselves a choux bun,
we have a pancake.

185
00:09:22,600 --> 00:09:25,815
Inside, he's promising us
two flavours of creme diplomate.

186
00:09:25,840 --> 00:09:29,295
And he wants to make little
sugar teaspouts in the handles

187
00:09:29,320 --> 00:09:31,735
to make these little buns
look like teapots.

188
00:09:31,760 --> 00:09:34,135
If he does that,
it could be quite amazing.

189
00:09:36,040 --> 00:09:38,135
Originally from northern Thailand,

190
00:09:38,160 --> 00:09:42,735
master coffee roaster Chart ya
has shown ambition, creativity,

191
00:09:42,760 --> 00:09:44,255
and technical skill.

192
00:09:46,920 --> 00:09:50,935
So today I'm making you
Korean crispy chicken fry

193
00:09:50,960 --> 00:09:53,735
in the bao bun
with the gochujang sauce,

194
00:09:53,760 --> 00:09:56,655
so it's very spicy Korean flavour.

195
00:09:56,680 --> 00:09:58,175
Sweet potato chips as well.

196
00:09:58,200 --> 00:09:59,975
My best friend, she's Korean.

197
00:10:00,000 --> 00:10:02,215
The first dish she taught me
is this one.

198
00:10:02,240 --> 00:10:05,895
So I just want to keep
that authentic flavour.

199
00:10:05,920 --> 00:10:08,815
Chart ya, that smells fantastic.
Thank you very much.

200
00:10:11,680 --> 00:10:14,215
My fiance loves this dish.

201
00:10:14,240 --> 00:10:16,855
I'd been cooking this dish
about 20 times, maybe,

202
00:10:16,880 --> 00:10:18,255
and one day...
CHARIYA CHUCKLES

203
00:10:18,280 --> 00:10:20,575
...and I said,
"Would you like bao bun for dinner?"

204
00:10:20,600 --> 00:10:23,855
He said, "Er, no! No more bao bun!"

205
00:10:23,880 --> 00:10:26,135
He'd been eating too many of them.

206
00:10:28,200 --> 00:10:32,095
Korean fried chicken, traditionally,
is crispy, sweet bits of chicken

207
00:10:32,120 --> 00:10:33,655
cooked all the way through.

208
00:10:33,680 --> 00:10:36,455
Quite a spicy sauce on the outside.

209
00:10:36,480 --> 00:10:38,735
Korean fried chicken is
an extraordinary thing,

210
00:10:38,760 --> 00:10:42,095
because it stays crispy
even when it's got a sauce on it.

211
00:10:42,120 --> 00:10:44,895
If she gets this right, brilliant.

212
00:10:44,920 --> 00:10:48,775
Toy developer Omar
loves to surprise the judges

213
00:10:48,800 --> 00:10:51,455
with his adventurous
and daring style.

214
00:10:54,280 --> 00:10:57,095
Today, I'm doing a duck,
parsnip and cherry gyros.

215
00:10:57,120 --> 00:10:59,095
So it's like a Greek kind of kebab,

216
00:10:59,120 --> 00:11:01,215
but I'm adding some of
my Asian flavours into it.

217
00:11:01,240 --> 00:11:04,175
Why do you want to put
a French duck dish

218
00:11:04,200 --> 00:11:07,615
with Asian flavours
in a Greek pancake?

219
00:11:07,640 --> 00:11:09,175
I think that's just
how my brain works.

220
00:11:09,200 --> 00:11:10,455
I wish I had an answer for that.

221
00:11:10,480 --> 00:11:13,135
But it's just this was the first
thing that came to me for the brief.

222
00:11:13,160 --> 00:11:15,815
My mum was trying to nag me to make
vol-au-vents to make my nan proud,

223
00:11:15,840 --> 00:11:17,455
but that wasn't going to happen.

224
00:11:20,840 --> 00:11:23,095
So when I was 18,
I finished my A-levels

225
00:11:23,120 --> 00:11:25,455
and had, like, a big party holiday
with my friends.

226
00:11:25,480 --> 00:11:27,895
And every night kind of at 4.00am,
we'd go to this one place

227
00:11:27,920 --> 00:11:29,255
and have these gyros.

228
00:11:29,280 --> 00:11:31,775
It was amazing. It's usually
just beautiful meat and chips.

229
00:11:31,800 --> 00:11:34,535
So I've put my own spin on it
with some of the flavours I love.

230
00:11:34,560 --> 00:11:37,095
I want really lovely, moist duck
with crispy skin,

231
00:11:37,120 --> 00:11:38,775
really well seasoned,

232
00:11:38,800 --> 00:11:43,015
vibrant cherries, sharp and sour,
with crispy parsnips.

233
00:11:43,040 --> 00:11:44,295
This is Omar all over.

234
00:11:44,320 --> 00:11:46,655
He's taking a couple of ideas,
putting them all together,

235
00:11:46,680 --> 00:11:48,655
and bringing up
something completely new.

236
00:11:48,680 --> 00:11:51,695
Now, every so often,
they just work. This is a risk.

237
00:11:53,840 --> 00:11:58,215
60-year-old Linda's experience
and love of the Middle East

238
00:11:58,240 --> 00:12:01,015
has resulted in some knockout food.

239
00:12:01,040 --> 00:12:03,655
Coming this far,
it's been totally amazing.

240
00:12:03,680 --> 00:12:07,975
It's given me the boost in life
to think that I can be in MasterChef

241
00:12:08,000 --> 00:12:11,055
on my 60th. Oh, my God,
who could ask for more than that?

242
00:12:13,080 --> 00:12:14,815
Linda, great to see you here.

243
00:12:14,840 --> 00:12:16,255
What are you making for us?

244
00:12:16,280 --> 00:12:19,695
So I'm making
chermoula sardines on toast.

245
00:12:19,720 --> 00:12:23,695
Chermoula's like a Moroccan sauce,
with a past ill a.

246
00:12:23,720 --> 00:12:27,015
It's got prawns, squid, olives.

247
00:12:27,040 --> 00:12:29,215
I'm guessing this has been inspired
by your husband.

248
00:12:29,240 --> 00:12:31,975
Well, it has, yeah, cos I've spent
lots of time with my husband's

249
00:12:32,000 --> 00:12:35,175
family, and we all eat
off the same plate, really,

250
00:12:35,200 --> 00:12:37,295
so it is very familiar to me.

251
00:12:40,320 --> 00:12:43,255
Sardines on toast. She would have
had to clean those really well,

252
00:12:43,280 --> 00:12:44,615
so I don't want any bones.

253
00:12:44,640 --> 00:12:48,055
The chermoula mixture, which is
going to be lots and lots of herbs.

254
00:12:48,080 --> 00:12:49,855
And then a past ill a,

255
00:12:49,880 --> 00:12:53,055
prawns, squid, and olives
together in filo pastry.

256
00:12:53,080 --> 00:12:55,255
Never had anything like that before
in my life.

257
00:12:58,000 --> 00:13:01,095
Sports journalist Jack
has consistently delivered

258
00:13:01,120 --> 00:13:04,135
crowd-pleasing dishes
with great flavour.

259
00:13:05,400 --> 00:13:06,855
I feel like I am getting better,

260
00:13:06,880 --> 00:13:09,415
but I still feel like there's
more to learn and more to give,

261
00:13:09,440 --> 00:13:12,055
so hopefully I can plate something
that I really like the look of.

262
00:13:12,080 --> 00:13:14,415
And then you get some more
good comments from the judges.

263
00:13:14,440 --> 00:13:15,775
What's not to like? It's great.

264
00:13:19,040 --> 00:13:21,375
Jack, what are you making now?
Tacos, two ways.

265
00:13:21,400 --> 00:13:24,615
Beef taco with avocado
and chimichurri, like, mousse,

266
00:13:24,640 --> 00:13:27,455
and then I've got a sea bass taco,
which has got pineapple

267
00:13:27,480 --> 00:13:30,375
and habanero salsa
and a lime and coriander slaw.

268
00:13:30,400 --> 00:13:32,815
I've just been to Mexico.
There's a Caribbean coast there.

269
00:13:32,840 --> 00:13:34,335
I had tacos every day,

270
00:13:34,360 --> 00:13:36,295
so when I was looking for ideas
for this one,

271
00:13:36,320 --> 00:13:38,215
it just jumped to mind.
I love that kind of food.

272
00:13:38,240 --> 00:13:41,255
You are coming on leaps and bounds.
A little bit, yeah!

273
00:13:43,760 --> 00:13:46,655
Jack is making us
two types of tacos.

274
00:13:46,680 --> 00:13:49,735
Sea bass and pineapple -
not something I've had before.

275
00:13:49,760 --> 00:13:53,055
Saying that, sweet and sour prawns,
you get pineapple with that.

276
00:13:53,080 --> 00:13:54,535
Maybe it could work.

277
00:13:54,560 --> 00:13:56,855
The beef one,
I hope that beef is nice and tender,

278
00:13:56,880 --> 00:13:59,415
because picking up a taco
and having something tough inside

279
00:13:59,440 --> 00:14:00,855
means it's going to pull out,

280
00:14:00,880 --> 00:14:03,415
and all the fillings are
going to fall over my shirt.

281
00:14:05,800 --> 00:14:07,135
Eight minutes left!

282
00:14:08,320 --> 00:14:10,255
Just eight minutes left!

283
00:14:13,040 --> 00:14:14,495
OK, this is the hardest one.

284
00:14:14,520 --> 00:14:16,335
Got to have some steady hands
for this bit.

285
00:14:22,640 --> 00:14:24,775
You have 90 seconds.

286
00:14:24,800 --> 00:14:26,935
Please, 90 seconds, everybody.

287
00:14:36,600 --> 00:14:37,815
That's it. Time's up.

288
00:14:37,840 --> 00:14:38,855
Stop.

289
00:14:38,880 --> 00:14:40,775
Everybody stop. Well done.

290
00:14:44,880 --> 00:14:47,735
Anurag has cooked Chicken Frankie,

291
00:14:47,760 --> 00:14:50,375
a paratha lined with a layer of egg,

292
00:14:50,400 --> 00:14:54,575
filled with chicken spiced with
chilli, turmeric, and mango powder,

293
00:14:54,600 --> 00:14:56,975
served with a mint chutney,

294
00:14:57,000 --> 00:15:01,375
and gulgula dough balls
with a honey and saffron dip.

295
00:15:05,520 --> 00:15:07,775
That paratha is
all flaky and crispy.

296
00:15:07,800 --> 00:15:09,535
I can taste the chicken
in the centre,

297
00:15:09,560 --> 00:15:12,015
tasting to me
like I've got a curry wrap.

298
00:15:12,040 --> 00:15:14,255
The egg is there
so that the bread doesn't go soggy

299
00:15:14,280 --> 00:15:16,615
when you put the filling in.
Yeah. That's genius.

300
00:15:17,760 --> 00:15:20,015
I'm loving these little dough balls.

301
00:15:20,040 --> 00:15:22,815
They are like a dense doughnut.

302
00:15:22,840 --> 00:15:26,615
And dipped into honey and saffron
is just delicious.

303
00:15:29,080 --> 00:15:30,735
I couldn't have asked for more.

304
00:15:30,760 --> 00:15:32,855
Hearing all those positive comments,

305
00:15:32,880 --> 00:15:34,255
I'm over the moon today.

306
00:15:34,280 --> 00:15:36,935
I'm really feeling very happy.

307
00:15:36,960 --> 00:15:41,575
Terri has prepared steamed bao buns
filled with panko prawns

308
00:15:41,600 --> 00:15:43,175
and barbecue sauce,

309
00:15:43,200 --> 00:15:45,935
with a cucumber and radish pickle

310
00:15:45,960 --> 00:15:48,935
served with Japanese karaage chicken

311
00:15:48,960 --> 00:15:50,975
and Sriracha mayonnaise.

312
00:15:55,240 --> 00:15:58,295
The chicken strips inside
are perfectly cooked.

313
00:15:58,320 --> 00:16:02,015
I imagined that
this coating would be crispier.

314
00:16:02,040 --> 00:16:03,975
But I like the well-made mayo.

315
00:16:04,000 --> 00:16:05,935
Your bun is good.

316
00:16:05,960 --> 00:16:07,895
I like the crunchiness
of your prawns,

317
00:16:07,920 --> 00:16:11,295
but the prawns themselves
and barbecue sauce, both sweet.

318
00:16:11,320 --> 00:16:14,215
I think your combination of flavours
is a little bit unusual,

319
00:16:14,240 --> 00:16:15,455
but I like it.

320
00:16:17,840 --> 00:16:19,055
I'm happy with the comments.

321
00:16:19,080 --> 00:16:20,735
I agree with most of the things
they said.

322
00:16:20,760 --> 00:16:23,055
I disagree slightly about the prawns
and barbecue sauce.

323
00:16:23,080 --> 00:16:24,775
I think they work, but, you know...

324
00:16:26,560 --> 00:16:29,815
Vanessa has put together a thali,

325
00:16:29,840 --> 00:16:32,055
an African chicken curry,

326
00:16:32,080 --> 00:16:35,015
a tomatillo green tomato salsa,

327
00:16:35,040 --> 00:16:38,415
a Goan cabbage and coconut stir-fry,

328
00:16:38,440 --> 00:16:41,295
pilau rice, and puri bread.

329
00:16:46,360 --> 00:16:48,375
Your chicken hasn't dried out
at all.

330
00:16:48,400 --> 00:16:50,695
It's covered with a creamy sauce.

331
00:16:50,720 --> 00:16:52,455
I'm really enjoying it.

332
00:16:52,480 --> 00:16:56,775
Tomatillo, it's like the crunch
of a green, raw tomato.

333
00:16:56,800 --> 00:17:00,655
And you've got a very sharp
little peppery vinaigrette in there.

334
00:17:00,680 --> 00:17:02,935
I'm really enjoying it.

335
00:17:02,960 --> 00:17:04,335
I really like your puris,

336
00:17:04,360 --> 00:17:07,895
because I can fold them up
and then use them as a spoon.

337
00:17:07,920 --> 00:17:09,495
Your rice has cooked really nicely.

338
00:17:09,520 --> 00:17:11,615
Your cabbage with coconut,
fascinating.

339
00:17:11,640 --> 00:17:13,855
Almost sort of a heat of coleslaw,

340
00:17:13,880 --> 00:17:15,495
then sweet coconut
running through it.

341
00:17:15,520 --> 00:17:18,495
I think
that's really, really lovely.

342
00:17:18,520 --> 00:17:20,575
I thought all the feedback
was really, really good.

343
00:17:20,600 --> 00:17:22,815
I think I've done my best and, yeah,

344
00:17:22,840 --> 00:17:26,495
they liked the flavours, and I think
that's the most important thing.

345
00:17:26,520 --> 00:17:29,655
Jack is serving two Mexican tacos,

346
00:17:29,680 --> 00:17:31,855
one with a blue corn tortilla

347
00:17:31,880 --> 00:17:34,495
with beef and avocado chimichurri

348
00:17:34,520 --> 00:17:38,295
topped with pickled onions,
toasted corn, and feta,

349
00:17:38,320 --> 00:17:41,295
and a white tortilla
filled with sea bass

350
00:17:41,320 --> 00:17:46,095
with pineapple and habanero sauce
and a coriander and lime slaw.

351
00:17:51,560 --> 00:17:54,215
Your fish is cooked well,
and that sauce is great.

352
00:17:54,240 --> 00:17:57,495
Pineapple with chilli heat is great.

353
00:17:57,520 --> 00:18:00,455
A big hunk of beef across the top
of that lovely blue taco,

354
00:18:00,480 --> 00:18:06,135
the chimichurri with the flavour
of pickles, smokiness, bits of corn.

355
00:18:06,160 --> 00:18:08,695
I really like the fact
you kept the honesty of a taco,

356
00:18:08,720 --> 00:18:11,415
but made it elegant and actually
just taken it up a step.

357
00:18:12,680 --> 00:18:13,815
Yeah, it was good.

358
00:18:13,840 --> 00:18:17,095
Judges said they tasted really nice,
so can't ask for any more than that.

359
00:18:17,120 --> 00:18:18,495
Can't ask for any more than that.

360
00:18:19,520 --> 00:18:21,615
Chart ya has made bao buns

361
00:18:21,640 --> 00:18:24,495
with traditional
Korean crispy fried chicken

362
00:18:24,520 --> 00:18:27,095
and a spicy gochujang sauce,

363
00:18:27,120 --> 00:18:30,575
sweet potato fries,
and Sriracha mayonnaise.

364
00:18:34,480 --> 00:18:36,975
Your bun - really lovely
and light and fluffy.

365
00:18:37,000 --> 00:18:38,215
Chicken's nice and moist,

366
00:18:38,240 --> 00:18:40,055
but I love the fact
you've got a crispy coating

367
00:18:40,080 --> 00:18:41,695
underneath that sauce.

368
00:18:41,720 --> 00:18:44,055
I think it's a great example
of proper finger food.

369
00:18:44,080 --> 00:18:45,295
I'd pay for that.

370
00:18:46,680 --> 00:18:49,055
You made perfect sweet potato fries.

371
00:18:49,080 --> 00:18:51,295
Really nice thick,
creamy mayonnaise.

372
00:18:51,320 --> 00:18:52,855
Absolutely delicious.

373
00:18:52,880 --> 00:18:54,015
Thank you.

374
00:18:55,200 --> 00:18:56,855
I don't know what...
I can't believe it.

375
00:18:56,880 --> 00:18:59,255
I can't believe it!
I just can't believe it.

376
00:18:59,280 --> 00:19:01,575
I have no idea how I don't scream!

377
00:19:03,600 --> 00:19:07,135
Omar has served
his interpretation of gyros,

378
00:19:07,160 --> 00:19:10,655
a flatbread
with Asian spiced duck breast,

379
00:19:10,680 --> 00:19:12,655
a cherry salad,

380
00:19:12,680 --> 00:19:14,215
parsnip crisps,

381
00:19:14,240 --> 00:19:15,655
a smoked yoghurt,

382
00:19:15,680 --> 00:19:17,615
and a cherry chilli sauce.

383
00:19:18,800 --> 00:19:22,375
Ooh! That's very, very rare duck.

384
00:19:22,400 --> 00:19:23,415
Yeah.

385
00:19:27,200 --> 00:19:29,895
That's a nice big
fluffy flatbread there, my friend.

386
00:19:29,920 --> 00:19:32,655
Cherry sweetness, parsnip sweetness,
with chilli as well.

387
00:19:32,680 --> 00:19:34,175
This works for me,

388
00:19:34,200 --> 00:19:37,255
but I would have to pick through
these bits of duck.

389
00:19:37,280 --> 00:19:39,535
There are some bits I wouldn't eat.

390
00:19:39,560 --> 00:19:42,015
I like the moist duck.
Mine's all right.

391
00:19:42,040 --> 00:19:43,935
Mine's not undercooked at all.

392
00:19:43,960 --> 00:19:46,695
Your yoghurt - lashings of cumin.

393
00:19:46,720 --> 00:19:48,295
I really like that.

394
00:19:48,320 --> 00:19:50,055
Even the cherry sauce I quite like.

395
00:19:50,080 --> 00:19:52,135
I'm really amazed
that you made this work.

396
00:19:54,200 --> 00:19:56,935
There was some
really positive feedback there.

397
00:19:56,960 --> 00:20:00,175
I'm a bit disappointed that
Gregg's meat was a bit undercooked.

398
00:20:00,200 --> 00:20:03,055
Some of it was fine,
some of it wasn't. Bloody duck!

399
00:20:06,280 --> 00:20:10,335
Nickolas has made three
Latin American street food snacks,

400
00:20:10,360 --> 00:20:13,255
a blue corn tostada
with prawn ceviche,

401
00:20:13,280 --> 00:20:16,375
dressed in a citrus marinade
of tiger's milk,

402
00:20:16,400 --> 00:20:19,415
an arepa with crab and hibiscus gel,

403
00:20:19,440 --> 00:20:21,655
and a Mexican plantain tortilla

404
00:20:21,680 --> 00:20:24,695
with pulled beef
and Venezuelan guacamole.

405
00:20:29,520 --> 00:20:30,895
Love your crab arepa.

406
00:20:30,920 --> 00:20:32,815
Lots of really good crab flavour.

407
00:20:32,840 --> 00:20:35,375
A little bit of saltiness as well
from the hibiscus.

408
00:20:35,400 --> 00:20:37,695
But plantain taco's fallen apart,

409
00:20:37,720 --> 00:20:40,015
and the pulled beef
is a little bit chewy.

410
00:20:41,920 --> 00:20:45,055
Prawn flavour with the tiger's milk,
I think that's really lovely.

411
00:20:45,080 --> 00:20:48,095
But your beef taco
with the plantain,

412
00:20:48,120 --> 00:20:50,495
it actually has fallen apart,
which is a real shame.

413
00:20:50,520 --> 00:20:52,855
I feel like I should be eating this
with a knife and fork.

414
00:20:55,080 --> 00:20:56,615
I felt like I could cry.

415
00:20:56,640 --> 00:20:59,135
I know that there was elements
that I could have done better.

416
00:20:59,160 --> 00:21:01,775
Just, like, don't want
stupid mistakes to hold me back.

417
00:21:03,240 --> 00:21:06,055
Linda has cooked sardines on toast

418
00:21:06,080 --> 00:21:09,055
with a Moroccan garlic and herb
chermoula sauce,

419
00:21:09,080 --> 00:21:11,415
pickled red onions and tomatoes,

420
00:21:11,440 --> 00:21:13,255
and her take on past ill a,

421
00:21:13,280 --> 00:21:15,855
filled with squid, prawns,
and olives.

422
00:21:20,800 --> 00:21:22,415
I really like your sardines,

423
00:21:22,440 --> 00:21:25,615
but I'm not a fan of these
past ill as. I'm sorry, Linda. OK.

424
00:21:25,640 --> 00:21:29,055
I'm finding them really strong
with prawn and squid.

425
00:21:29,080 --> 00:21:30,655
I find the texture unusual.
OK.

426
00:21:30,680 --> 00:21:32,135
I've got the past ill a.

427
00:21:32,160 --> 00:21:33,975
I can see, like,
the effort going into there.

428
00:21:34,000 --> 00:21:37,295
But to me,
this is just sardines on toast

429
00:21:37,320 --> 00:21:39,815
that I might have
on a Saturday afternoon

430
00:21:39,840 --> 00:21:41,815
while the rugby's on.
OK.

431
00:21:43,280 --> 00:21:45,855
I wasn't really happy with my plate.

432
00:21:45,880 --> 00:21:48,615
I'm just having a bad day
in the kitchen, I think.

433
00:21:50,560 --> 00:21:53,695
Robin has created a choux bun teapot

434
00:21:53,720 --> 00:21:57,015
with a sweet, crunchy
craquelin coating

435
00:21:57,040 --> 00:22:00,655
with a handle and spout
made from shortbread biscuits,

436
00:22:00,680 --> 00:22:04,975
filled with both tea- and
biscuit-flavoured creme diplomate.

437
00:22:08,520 --> 00:22:10,095
I admire the skill.

438
00:22:10,120 --> 00:22:12,575
Your choux pastry
has worked brilliantly well.

439
00:22:12,600 --> 00:22:15,015
That's technically
very, very challenging.

440
00:22:15,040 --> 00:22:18,015
Your cream inside could be
a little thicker.

441
00:22:18,040 --> 00:22:19,655
It's perfectly yummy,

442
00:22:19,680 --> 00:22:22,055
but I don't think you can
eat that with your hands,

443
00:22:22,080 --> 00:22:24,815
unless that cream was
a lot, lot thicker.

444
00:22:24,840 --> 00:22:27,135
The craquelin is really
very, very good indeed.

445
00:22:27,160 --> 00:22:29,855
It's like a fashioned teapot.
I think that's really great.

446
00:22:29,880 --> 00:22:32,495
I really admire the work,
but I think you need more flavour

447
00:22:32,520 --> 00:22:33,735
in that cream.
Hmm.

448
00:22:33,760 --> 00:22:36,775
I can taste the biscuits,
but I would like to taste tea.

449
00:22:38,720 --> 00:22:40,135
There was a few errors,

450
00:22:40,160 --> 00:22:42,575
but there were a lot of things
that went well.

451
00:22:42,600 --> 00:22:45,095
If I was to make hundreds of them,
hopefully I'd get it down,

452
00:22:45,120 --> 00:22:46,135
so, yeah.

453
00:22:47,600 --> 00:22:51,735
Endang has presented a selection
of Indonesian street food,

454
00:22:51,760 --> 00:22:53,815
a cassava Swiss roll cake

455
00:22:53,840 --> 00:22:56,815
flavoured with pandan
coated in coconut,

456
00:22:56,840 --> 00:22:59,935
rice bonbons filled
with sweet lentil mash,

457
00:22:59,960 --> 00:23:03,855
and rice crackers
with a sweet chilli chocolate dip.

458
00:23:08,400 --> 00:23:11,255
This cassava roulade,
it's absolutely perfect.

459
00:23:11,280 --> 00:23:12,535
Look at that.

460
00:23:12,560 --> 00:23:14,175
Those rice crackers
are thin as you like,

461
00:23:14,200 --> 00:23:16,175
and they are absolutely brilliant.

462
00:23:16,200 --> 00:23:17,615
You brought it all together

463
00:23:17,640 --> 00:23:20,215
with a really interesting
chilli chocolate sauce.

464
00:23:21,320 --> 00:23:22,495
Here,

465
00:23:22,520 --> 00:23:25,735
I've got something that is
the texture of a cube of jelly.

466
00:23:25,760 --> 00:23:28,335
And on there, you've got
the mild flavour of pandan,

467
00:23:28,360 --> 00:23:32,055
which is almost like
a hint of banana kind of flavour.

468
00:23:32,080 --> 00:23:37,295
These balls, you kind of get a sweet
and almost vanilla chew bar.

469
00:23:37,320 --> 00:23:42,615
Mate, I'm delighted by the food
you're serving me, again!

470
00:23:42,640 --> 00:23:43,695
Thank you.

471
00:23:45,840 --> 00:23:47,095
Went very well.

472
00:23:47,120 --> 00:23:49,655
I could cry again, but I said no.

473
00:23:49,680 --> 00:23:53,015
This is humble food and
they love it. It takes me emotional.

474
00:23:53,040 --> 00:23:55,295
It's just...
I am so, so, so, so happy.

475
00:24:00,800 --> 00:24:03,055
You've got a really good standard
of cookery here.

476
00:24:03,080 --> 00:24:04,735
I'm loving it. Really loving it.

477
00:24:04,760 --> 00:24:06,215
Eight places in the semifinals.

478
00:24:06,240 --> 00:24:09,495
That does mean that two of them
are going to leave the competition.

479
00:24:09,520 --> 00:24:11,615
My dish of the day was Chart ya.

480
00:24:11,640 --> 00:24:14,335
That crispy chicken in the bao bun
with the Korean sauce,

481
00:24:14,360 --> 00:24:15,575
John, it was fantastic.

482
00:24:15,600 --> 00:24:18,255
Chart ya is going through
to the semifinal.

483
00:24:18,280 --> 00:24:22,055
Anurag, that bread roll
with spiced chicken inside,

484
00:24:22,080 --> 00:24:25,135
and then almost dense
little doughnuts.

485
00:24:25,160 --> 00:24:27,815
The man's food is just delicious!
GREGG CHUCKLES

486
00:24:27,840 --> 00:24:30,455
We need to see more of him.

487
00:24:30,480 --> 00:24:32,015
Jack is gaining momentum.

488
00:24:32,040 --> 00:24:36,415
Two tacos, they looked smart,
they tasted really good.

489
00:24:36,440 --> 00:24:39,455
Jack's got himself a place
in the semifinals.

490
00:24:39,480 --> 00:24:42,255
Right now, I want to see Endang
in a semifinal,

491
00:24:42,280 --> 00:24:44,775
but more than that, I want to walk
around a market in Indonesia

492
00:24:44,800 --> 00:24:46,935
with her,
because that lady is incredible.

493
00:24:48,440 --> 00:24:51,015
Vanessa gave us tasty dishes.

494
00:24:51,040 --> 00:24:53,295
I can't see any reason
why she shouldn't go through.

495
00:24:53,320 --> 00:24:55,175
That leaves us five people
to talk about.

496
00:24:56,680 --> 00:24:59,455
Terri's bao bun with the prawns
and the barbecue sauce,

497
00:24:59,480 --> 00:25:01,215
I thought that was great.

498
00:25:01,240 --> 00:25:04,735
The barbecue sauce and prawn thing,
I'm not quite sure.

499
00:25:06,080 --> 00:25:08,175
Omar continues to be inventive.

500
00:25:08,200 --> 00:25:11,495
We got a gyros with duck,
cherries, and parsnips.

501
00:25:11,520 --> 00:25:13,255
It was an interesting combination.

502
00:25:13,280 --> 00:25:15,775
You had an issue with the duck.
My duck was really nice.

503
00:25:17,640 --> 00:25:22,175
I like Nickolas' passion,
but he made a tortilla with plantain

504
00:25:22,200 --> 00:25:25,055
that just went soggy,
and the pulled beef was tough.

505
00:25:26,600 --> 00:25:29,015
Linda's past ill a was quite strong
with that squid.

506
00:25:29,040 --> 00:25:32,535
And two sardines on toast -
there wasn't a lot of skill on show.

507
00:25:34,120 --> 00:25:36,655
Robin made fantastic choux buns.

508
00:25:36,680 --> 00:25:38,775
<i>There is no denying
the man's ability.</i>

509
00:25:38,800 --> 00:25:40,175
I still argue

510
00:25:40,200 --> 00:25:43,095
whether that was actually food
you can eat with your hands!

511
00:25:45,080 --> 00:25:46,335
It's getting so tough.

512
00:25:46,360 --> 00:25:47,815
Everyone's at the top of their game.

513
00:25:47,840 --> 00:25:49,055
You want everyone to do well,

514
00:25:49,080 --> 00:25:51,495
but you kind of want them to
fall on their face at the same time.

515
00:25:51,520 --> 00:25:53,495
It's a very odd dynamic.

516
00:25:53,520 --> 00:25:55,335
There were quite a lot
of positive comments.

517
00:25:55,360 --> 00:25:58,975
I think I have average chances
of staying in the competition.

518
00:25:59,000 --> 00:26:01,815
If 1 go out, then I'll be upset.

519
00:26:01,840 --> 00:26:04,015
But if I did stay
in the competition,

520
00:26:04,040 --> 00:26:07,695
I'd have to do much better,
because it'd be the semifinals.

521
00:26:07,720 --> 00:26:10,175
I'm not sure
how confident I'm feeling.

522
00:26:10,200 --> 00:26:13,135
I think it just depends
whether they think I've peaked.

523
00:26:14,960 --> 00:26:18,295
I really want to get past this
and get into the semis,

524
00:26:18,320 --> 00:26:21,455
and I just don't want
stupid mistakes to hold me back.

525
00:26:31,960 --> 00:26:35,015
Some of you absolutely
nailed the brief

526
00:26:35,040 --> 00:26:38,455
and did extraordinarily
beautiful food.

527
00:26:40,160 --> 00:26:42,055
Thank you very much.
It was brilliant.

528
00:26:44,520 --> 00:26:47,415
The first contestant leaving us
is...

529
00:26:54,080 --> 00:26:55,255
...Linda.

530
00:26:55,280 --> 00:26:56,335
Thank you.

531
00:26:56,360 --> 00:26:59,015
Linda, lovely to have met you.
You've been great fun.

532
00:27:02,880 --> 00:27:04,815
Thank you.

533
00:27:04,840 --> 00:27:09,055
The second person leaving
the competition is...

534
00:27:14,920 --> 00:27:16,735
...Nickolas.

535
00:27:16,760 --> 00:27:18,255
We wish you the best of luck.

536
00:27:18,280 --> 00:27:19,815
Thank you, Nickolas.

537
00:27:23,000 --> 00:27:24,695
I'm really gutted
it's come to an end.

538
00:27:24,720 --> 00:27:25,935
I loved the adventure.

539
00:27:25,960 --> 00:27:27,895
I got to the final ten
of MasterChef,

540
00:27:27,920 --> 00:27:29,855
and I think that shows
I've got something,

541
00:27:29,880 --> 00:27:31,495
so I need to make the most of that.

542
00:27:33,280 --> 00:27:35,935
Quite upset. More upset
than I thought I was going to be.

543
00:27:37,040 --> 00:27:38,935
When it's time, it's time,

544
00:27:38,960 --> 00:27:42,815
but you don't realise how much
it does mean when it does happen.

545
00:27:49,160 --> 00:27:50,495
Well done.

546
00:27:50,520 --> 00:27:52,855
You eight are
MasterChef semifinalists,

547
00:27:52,880 --> 00:27:54,575
and the adventure continues, right?

548
00:27:54,600 --> 00:27:55,855
We made it!

549
00:27:58,240 --> 00:27:59,775
I'm in the semifinal!

550
00:27:59,800 --> 00:28:00,975
Oh!

551
00:28:02,040 --> 00:28:03,135
Wicked!

552
00:28:04,680 --> 00:28:07,735
I'm elated. Semifinals, baby!

553
00:28:09,240 --> 00:28:12,415
So chuffed. There will definitely be
a bottle of wine consumed tonight,

554
00:28:12,440 --> 00:28:14,255
I can tell you that for sure.

555
00:28:15,360 --> 00:28:17,855
Competition is
getting tougher and tougher.

556
00:28:17,880 --> 00:28:22,375
Like, these guys are phenomenal.
They make my life so hard, honestly.

557
00:28:28,600 --> 00:28:31,935
Next time, it's the semifinals...

558
00:28:33,560 --> 00:28:35,535
Where's the switch?

559
00:28:35,560 --> 00:28:37,535
...and the contestants will be pushed

560
00:28:37,560 --> 00:28:40,935
beyond anything
they've experienced before.

561
00:28:40,960 --> 00:28:43,495
Wow!

562
00:28:43,520 --> 00:28:46,095
I'm really quite wowed.