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It's the MasterChef quarterfinal.
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And this week, six best cooks
are back.
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Being put through to
the quarterfinal has made me
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want to win the competition
more than ever.
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Obviously once you get
a taste for that honey,
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you want to go
as far as possible.
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Oh, sorry. I've just cut my finger.
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This competition has been full
of drama,
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but I'm loving it because
it's a full-on roller-coaster.
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I won an apron,
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I made it to the quarterfinal.
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Stay calm and carry on.
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The competition is really,
really tough.
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But, you know, they have to knock
some people out.
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I'm just going to go in there
and just give it my all.
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I'm really surprised about
how hard it's been -
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the nerves, the stress -
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but I'm glad that I'm here today
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and I can fight to stay
in the competition.
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I feel excited, I feel nervous,
but I have my game face on,
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so we'll get there.
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Tonight, they must cook one
exceptional dish set by TV chef
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and restaurateur April Jackson.
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Big day in the MasterChef kitchen.
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And we are going to put
them to the test.
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At this stage, they step up
or they step on the bus home.
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Welcome back,
and huge congratulations.
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You have made it to
a MasterChef quarterfinal.
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You're not just cooking
for John and I today.
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You are cooking
for a fantastic chef.
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It gives me great pleasure now
to introduce you
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to one of the most creative
and innovative chefs I've ever met,
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who has set you a brief.
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Ladies and gentlemen, April Jackson.
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Hello, April. Hi.
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Today, I want to see a dish from you
that celebrates cheese.
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It's an ingredient
we all know and love,
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and I'm hoping that this challenge
is really going to push you
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to step out of your comfort zone
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and create something that is
MasterChef worthy.
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At the end of this, three of you
will go through to Knockout Week.
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That does mean that three of you
will be leaving the competition.
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90 minutes, ladies and gentlemen.
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Let's cook.
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I'm excited by cheese.
I'm not going to lie.
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It's my favourite food.
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I genuinely love cheese.
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I used to sell it on television.
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I have eaten my fair share.
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Each cheese is so different
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and translates completely
differently to a dish.
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You could go savoury,
you could go sweet.
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It's the smell when the cheese
is slightly burning to bring
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that nutty flavour that keeps you
coming back for more.
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It's the melted cheese -
seeing that stretch.
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It is the ultimate comfort food.
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I want it to be a dish that,
long after this moment,
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I'm still thinking about it.
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Louise is proud of her Jamaican
heritage and she wants to show off
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those flavours -
big, bold and brash.
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Louise, that's delicious
with a capital D.
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Louise is never ruffled.
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I think she's going to really
cook to impress.
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I absolutely love cheese.
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Hard cheese,
smelly cheese, soft cheese.
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So I'm hoping I'm going to smash it.
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What's your dish, please, Louise?
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So I'm making a rough puff pastry
blue cheese tart with pear,
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honey-roasted pecans
and a pear gel.
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That sounds amazing.
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Pear and cheese is a classic
combination. Yeah.
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But it can be quite polarising.
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Are you nervous about getting
that balance right?
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No, I'm not, because I know
that when you have a cheese board,
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you always have something
sweet and savoury,
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so it will just help to
balance out the flavours.
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What do you want April
to think of your cookery?
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Give me a job.
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Ooh!
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Love it!
LAUGHTER
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I personally could eat pear
and blue cheese all day,
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but if she's not got the balance
right
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we could go too much either way.
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Also, when we're making
any kind of tart, particularly
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when we're filling it with
melted cheese, it runs the risk
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that the pastry could be soggy.
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It's all about the pastry today.
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We don't want a soggy bottom.
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JOHN: I'm sure she can make this
look beautiful.
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Three individual tarts on a plate,
some garnish around the outside.
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Fantastic.
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Charlotte. She's a plant-based cook.
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So far we've had big, bold flavours
and great-looking food.
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Love how brave you are
with your flavours.
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That is hot.
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Charlotte has just got to keep
that momentum going.
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I have always loved cheese,
and it was the hardest thing
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when I went vegan to give up.
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But luckily there's some amazing
companies
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developing incredible stuff these
days,
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so I don't have to look too far to
fulfil my need for lots of cheese.
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I'm making a cheese board.
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OK. So you can actually get loads
of different kinds of vegan cheeses.
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These are all plant-based
and they're in the style of
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things like a camembert
and a brie and a goat's cheese
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and a blue cheese. So I've got some
whipped blue cheese,
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brie and camembert croquettes,
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smoked cashew and celery puree,
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fig and pickled walnuts, grapes,
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and then over the top
there's a port jelly veil.
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Do you think that doing a vegan dish
is going to be an extra challenge?
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I think it could be, but I hope
to show that these can stand up
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against any kind of cheese.
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I think that Charlotte has a great
opportunity to show us
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about her vegan cheeses.
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She's making these cheese bonbons,
which is basically taking cheese,
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rolling it in some sort
of breadcrumb and frying it.
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Then we've got ourselves
a whipped blue cheese mixture.
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It's made from sweet potato,
cashew nut, soya milk and tapioca.
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And a port wine veil.
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So a little thin jelly of port wine
set to go across the whole thing,
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which should make it look
quite elegant.
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I'm worried that her dish
is a little bit safe.
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I ask myself, "What is she
actually cooking?"
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James is a classic cook.
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What he loves is French bistro food.
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You are showing a really good touch.
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It's absolutely stunning.
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I can't fault it.
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I think this is his round.
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What can a classic cook
do with great cheese?
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I love goat's cheese,
I love potatoes,
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and I thought, together,
they could make a great pie.
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Hi, James. Hi.
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How are you feeling?
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I'm really nervous.
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I can feel it. I just want
to give you a hug.
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Oh, that'd be very kind!
It's going to be OK.
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That'd be very kind.
What is the dish?
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A cheese and potato pithivier.
Ooh.
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With tomato coulis and ratatouille.
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Have you made a pithivier before?
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A couple of times.
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And they turned out well?
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OK!
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A pithivier is a very difficult dish
for any cook,
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let alone an amateur chef.
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I want to see some pattern work
in that pastry.
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Normally you use a knife and
you score the pastry
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so that you can almost get
leaf detail.
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If James simply covers his potato
and his goat's cheese
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with plain pastry, I will be
a little bit disappointed.
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JOHN: He's serving with it some
ratatouille.
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Then on the side of that we've got
a tomato coulis and basil oil.
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My concern right now is,
is there enough cheese?
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This is a cheese challenge.
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And right now I've got a potato pie
with a little bit of cheese in it.
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George wants to really push himself.
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And we've seen food influence
from all around the world,
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from a Vietnamese summer roll
all the way through to a bowl
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of pasta with mushrooms.
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It looks like something
you'd get in a restaurant.
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There's absolutely no doubt
George can cook.
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Personally, I think that Italian
cheese is the king of cheese,
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especially Parmesan,
especially mozzarella.
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This is actually the first dish
I cooked for my wife,
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and we had it regularly throughout
our camper van travels
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through Italy.
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George, what are you making
for us today?
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So I'm going to make you
an aubergine parmigiana.
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I'm also going to do a Parmesan
collar around the stack,
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and cheese croquettes
with an aubergine puree
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and a basil salsa verde.
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And why have you chosen to do
two dishes on one plate,
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it sounds like? I want to show
that I can work with cheese.
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My mum's a cheese specialist.
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She works in a supermarket and she
sort of helps to choose the cheese.
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She's judged in the World Cheese
Awards a couple of times before.
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Has she judged this dish?
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She's judged a photo of this dish.
OK.
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But she was quite a harsh critic,
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so hopefully it will live up
to her standards.
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I think George has a really
interesting dish.
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Aubergine parmigiana is usually made
with crispy aubergine, cheese
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and a lovely sumptuous tomato sauce.
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And making those Parmesan collars
is quite challenging
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because they can break.
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We're getting an aubergine puree,
and on top of that we're getting
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a croquette made from sundried
tomato, mozzarella and scamorza -
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a smoked cheese -
with a basil salsa verde
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as well as a basil mayonnaise.
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This is powerful.
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It's a powerful beyond powerful day.
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Ecrin was brought up in Holland.
She's got Turkish parents.
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And she has experienced many
different food cultures,
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and her food represents that.
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Can I please have the recipe?
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Yes, of course.
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Because that is ace.
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What's she going to do today?
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So far, the judges
have been loving my food.
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I just want to prove to everyone
that I can be better than just
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a home cook and that I am capable
of trying new things.
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I'm going to make a deconstructed
kunefe cheesecake.
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Did you say kunefe cheesecake?
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Kunefe, yeah. What does that mean?
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It's usually with filo pastry
that's, like... Oh.
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..really thinly shredded.
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I've made, like, bird's nest
with it, and then you will get
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the cheesecake base, so the crumbs,
and then you'll get the cheesecake.
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And what cheese are you using
for this dish?
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I'm mixing ricotta and cream cheese.
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OK. Yeah. I don't like cheese.
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GREGG GASPS
You don't like cheese?
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No, I actually dislike it.
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Is that all cheese?
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Yeah. So what did you think when
you got this brief, then?
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Honestly? Yeah, I wasn't happy,
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but I thought, "I can make
something with it."
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APRIL: Whenever I hear people make
deconstructed anything,
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I'm a bit nervous.
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I always wonder, "Is this just going
to be something that you're doing
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"because it looks cute, but is it
going to deliver in flavour?"
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We're going to get the cheesecake
topping made from
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the cream cheese and the ricotta.
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The base of the cheesecake
has been turned to a crumb.
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We're going to get this little
nest made from the kunefe -
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very, very fine pastry.
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I think the same texture,
the outside,
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like a baklava. That crispiness,
that's what we want.
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And then on the side of that
we're getting pomegranate caviar,
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bits of basil,
white chocolate shards.
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There's a huge amount going on here.
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I hope it all works together.
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You have 25 minutes left!
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Vera has German parents.
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She has travelled all over
the world,
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but she was brought up in Italy.
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We've had filled pasta -
really good.
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We've had squid ink pasta -
absolutely fabulous.
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Vera absolutely smashed that one.
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That is proper peng.
243
00:11:38,279 --> 00:11:40,279
I think she's got great foundation.
244
00:11:40,279 --> 00:11:41,679
I think she's got great flavours.
245
00:11:41,679 --> 00:11:44,239
I think she's one to watch.
246
00:11:44,239 --> 00:11:46,679
I found the brief quite tricky.
247
00:11:46,679 --> 00:11:49,799
My imminent thought with cheese is
always savoury, but I wanted
248
00:11:49,799 --> 00:11:53,159
to show my creative side.
So hopefully today goes well.
249
00:11:55,159 --> 00:11:58,439
Hi, Vera. What are you making with
these beautiful cheeses
250
00:11:58,439 --> 00:11:59,639
I see on your desk?
251
00:11:59,639 --> 00:12:02,999
I wanted to represent cheese
both as a sweet and savoury,
252
00:12:02,999 --> 00:12:05,719
so I'm making ricotta lemon cake,
reminiscent of the cheesecakes
253
00:12:05,719 --> 00:12:07,319
my mum used to make as a kid.
254
00:12:07,319 --> 00:12:08,839
Germans love baked cheesecake.
255
00:12:08,839 --> 00:12:10,519
And then I made a little trio
256
00:12:10,519 --> 00:12:12,559
of savoury cheese desserts
on the side.
257
00:12:12,559 --> 00:12:16,079
Wow. Why are you doing
so much, Vera?
258
00:12:16,079 --> 00:12:17,479
A, I want to impress you guys.
259
00:12:17,479 --> 00:12:20,359
But then, B, it would be wrong of me
to just get on the competition,
260
00:12:20,359 --> 00:12:22,839
do something that I could make
at home and not take advantage
261
00:12:22,839 --> 00:12:24,159
of it, so... Wow.
262
00:12:24,159 --> 00:12:26,239
You have got so much to do.
Good luck, Vera.
263
00:12:26,239 --> 00:12:27,639
Yeah. Thank you very much.
264
00:12:29,879 --> 00:12:32,479
We have got a Parmesan tuile,
which is going to be filled
265
00:12:32,479 --> 00:12:35,279
with a mixture of
gorgonzola and mascarpone.
266
00:12:35,279 --> 00:12:38,359
We've then got strawberries
dipped in a caramel-flavoured
267
00:12:38,359 --> 00:12:41,599
Norwegian cheese,
and the Norwegian cheese is sweet.
268
00:12:41,599 --> 00:12:43,879
And she's made almost like
a fondue, which she's dipped
269
00:12:43,879 --> 00:12:44,999
the strawberries in.
270
00:12:44,999 --> 00:12:47,719
So it's going to be a little sort
of play around with the mind.
271
00:12:47,719 --> 00:12:50,839
And she's promising us a beetroot
stack with cheese in the centre
272
00:12:50,839 --> 00:12:53,319
of it, which is also going
to play with your mind.
273
00:12:53,319 --> 00:12:54,999
Now, does it all belong together?
274
00:12:54,999 --> 00:12:56,839
We're about to find out.
275
00:12:56,839 --> 00:13:01,079
I love that Vera's dish seems to be
based on a memory of
276
00:13:01,079 --> 00:13:03,599
her mother making beautiful
cheesecakes for her.
277
00:13:03,599 --> 00:13:06,839
My concern is, is she just trying
to do too much?
278
00:13:08,319 --> 00:13:10,079
You have just 15 minutes left.
279
00:13:10,079 --> 00:13:12,919
15 minutes, ladies and gentlemen.
280
00:13:16,079 --> 00:13:17,519
Just need to start plating up.
281
00:13:17,519 --> 00:13:19,239
What's done is done!
282
00:13:21,519 --> 00:13:25,319
We have 90 seconds.
Very, very last touches!
283
00:13:32,279 --> 00:13:35,199
That's it. Stop, everybody.
284
00:13:35,199 --> 00:13:36,439
And breathe.
285
00:13:39,159 --> 00:13:40,239
Stressful.
286
00:13:40,239 --> 00:13:42,119
But I managed to get
everything on the plate.
287
00:13:42,119 --> 00:13:44,679
So fingers crossed the judges
will like it.
288
00:13:47,719 --> 00:13:53,039
Dr George's cheese-inspired dish
is aubergine parmigiana
289
00:13:53,039 --> 00:13:57,359
topped with mozzarella,
wrapped in a Parmesan collar,
290
00:13:57,359 --> 00:14:02,119
served with a smoked scamorza cheese
and sundried tomato croquette,
291
00:14:02,119 --> 00:14:05,559
topped with a basil salsa verde,
292
00:14:05,559 --> 00:14:09,919
on a smoked aubergine puree
with a basil mayonnaise.
293
00:14:17,719 --> 00:14:21,599
A parmigiana melanzane
is a big, wet, sloppy dish.
294
00:14:21,599 --> 00:14:23,919
You've made it into a stack as best
you can so it's not
295
00:14:23,919 --> 00:14:26,239
as wet as it would be, but
you're capturing the flavour.
296
00:14:26,239 --> 00:14:29,119
Your aubergine is cooked. Your
tomato is sweet, slightly acidic.
297
00:14:29,119 --> 00:14:31,079
I'm picking up a little bit
of garlic as well.
298
00:14:31,079 --> 00:14:34,519
And it's that bounciness of
mozzarella that you've got in there.
299
00:14:34,519 --> 00:14:37,319
Your basil salsa verde across the
top of your croquette is great.
300
00:14:37,319 --> 00:14:39,079
I like the aubergine puree.
301
00:14:39,079 --> 00:14:42,919
The flavour inside the croquette
of the sundried tomatoes
302
00:14:42,919 --> 00:14:45,999
and the smoky cheese is
very, very good.
303
00:14:45,999 --> 00:14:48,639
I think you're demonstrating
lots of skill here.
304
00:14:48,639 --> 00:14:52,679
George, your little Parmesan collar
is everything
305
00:14:52,679 --> 00:14:54,319
that I love about cheese.
306
00:14:54,319 --> 00:14:57,559
It has that saltiness,
it has that crispy crunch.
307
00:14:57,559 --> 00:15:01,279
It reminds me of when you make a
toastie and it's a little bit burnt,
308
00:15:01,279 --> 00:15:03,119
and those are the gems.
309
00:15:03,119 --> 00:15:06,239
You have used different types of
cheeses in different ways,
310
00:15:06,239 --> 00:15:10,119
and I think that you have done
a really, a really good job.
311
00:15:11,399 --> 00:15:13,799
I definitely feel like I hit
the brief, got three different
312
00:15:13,799 --> 00:15:14,999
sorts of cheese in there.
313
00:15:14,999 --> 00:15:17,919
I worked my socks off
in that kitchen, I didn't stop.
314
00:15:17,919 --> 00:15:20,639
So hopefully I've done enough
to get through.
315
00:15:23,719 --> 00:15:29,919
Admin officer Louise has made
a blue cheese and pear pastry tart,
316
00:15:29,919 --> 00:15:35,799
served with honey-roasted pecans,
a pear salad and pear gel.
317
00:15:41,439 --> 00:15:44,759
I admire the fact you made rough
puff in the time you had,
318
00:15:44,759 --> 00:15:46,559
but that pastry right in the middle
of it
319
00:15:46,559 --> 00:15:48,319
was just not quite cooked enough.
320
00:15:48,319 --> 00:15:50,479
It just needs a bit longer.
321
00:15:50,479 --> 00:15:53,479
I don't think you've got enough
of that blue cheese in there.
322
00:15:53,479 --> 00:15:55,279
I can get the sweetness of the pear,
323
00:15:55,279 --> 00:15:59,359
but not enough salty gooeyness
of that cheese.
324
00:15:59,359 --> 00:16:01,559
The nuts are great.
They taste great.
325
00:16:01,559 --> 00:16:04,199
And your little dices of pear,
fabulous.
326
00:16:04,199 --> 00:16:07,479
I think the cheese that you have
chosen is actually quite mild
327
00:16:07,479 --> 00:16:10,239
for blue cheese, and I think that
you could've pushed the boat
328
00:16:10,239 --> 00:16:13,919
a little bit further, maybe also
introduced another cheese element,
329
00:16:13,919 --> 00:16:16,839
just because this is
a cheese-focused plate of food,
330
00:16:16,839 --> 00:16:19,839
and at the minute the other
elements - which are great -
331
00:16:19,839 --> 00:16:21,879
they're singing a little bit louder.
332
00:16:23,879 --> 00:16:26,599
I'm happy that it's done,
but I think I was a bit wary
333
00:16:26,599 --> 00:16:31,039
because I wasn't too sure
how much people like blue cheese.
334
00:16:31,039 --> 00:16:35,359
To know that the pastry was
undercooked and I had a bit of time
335
00:16:35,359 --> 00:16:36,879
is a bit frustrating.
336
00:16:38,239 --> 00:16:42,359
Retired software engineer James
has cooked a goat's cheese
337
00:16:42,359 --> 00:16:47,399
and potato pithivier,
served with a tomato coulis,
338
00:16:47,399 --> 00:16:49,879
ratatouille and basil oil.
339
00:16:51,119 --> 00:16:54,239
James, when you said you were doing
a pithivier, I did envision
340
00:16:54,239 --> 00:16:57,439
this beautiful detail on your
pastry, which we haven't seen.
341
00:17:05,279 --> 00:17:08,999
The top of your pastry is still
not quite cooked enough.
342
00:17:10,719 --> 00:17:13,639
You haven't put the cheese
evenly through your pithivier.
343
00:17:13,639 --> 00:17:16,359
Some mouthfuls are a little bland.
344
00:17:16,359 --> 00:17:20,959
Others are glorious in really quite
salty, almost peppery,
345
00:17:20,959 --> 00:17:24,239
slippery goat's cheese
and soft potatoes.
346
00:17:24,239 --> 00:17:27,919
I think that your work
on the vegetables is perfect,
347
00:17:27,919 --> 00:17:32,279
and your tomato coulis is lovely
and bright, but unfortunately
348
00:17:32,279 --> 00:17:36,279
I am just not getting that
comforting cheese flavour that
349
00:17:36,279 --> 00:17:39,279
I am so, so hoping for.
350
00:17:39,279 --> 00:17:43,639
Much as I love a potato pie,
this is a cheese brief.
351
00:17:43,639 --> 00:17:46,439
I don't feel we've got enough
cheese in here.
352
00:17:48,199 --> 00:17:50,439
The judges' comments were fair.
353
00:17:50,439 --> 00:17:52,639
The pie wasn't cheesy enough,
354
00:17:52,639 --> 00:17:56,799
and as cheese was the brief,
I didn't quite meet it.
355
00:17:57,959 --> 00:18:03,159
Customer success manager Ecrin has
made a deconstructed cheesecake -
356
00:18:03,159 --> 00:18:07,679
ricotta cream cheese flavoured
with vanilla, biscuit crumb,
357
00:18:07,679 --> 00:18:13,039
white chocolate shards, crushed
pistachios and pomegranate caviar,
358
00:18:13,039 --> 00:18:17,239
served with a kunefe-spun
pastry bird's nest
359
00:18:17,239 --> 00:18:19,279
soaked in a sugar syrup.
360
00:18:24,399 --> 00:18:28,039
Ecrin, I think that the plate that
you have presented is beautiful.
361
00:18:28,039 --> 00:18:31,799
It has textures, it has different
flavours coming through.
362
00:18:31,799 --> 00:18:35,879
Your cream cheese mixture for
your cheesecake is really lovely.
363
00:18:35,879 --> 00:18:38,039
White chocolate, I think it's great
364
00:18:38,039 --> 00:18:40,359
because it's really lovely
and sweet.
365
00:18:40,359 --> 00:18:44,039
I think what you've done here
is you've combined
366
00:18:44,039 --> 00:18:46,039
a cheesecake with baklava.
367
00:18:46,039 --> 00:18:49,639
What I'm getting
is a buttery biscuit base
368
00:18:49,639 --> 00:18:52,159
with a mild cheese-like cheesecake.
369
00:18:52,159 --> 00:18:56,079
And then I'm going into this syrupy
crunch of a good baklava,
370
00:18:56,079 --> 00:18:57,919
and I'm really enjoying it.
371
00:18:57,919 --> 00:19:00,679
The little spheres of pomegranate
are showing skill,
372
00:19:00,679 --> 00:19:02,319
as is the chocolate work.
373
00:19:02,319 --> 00:19:04,239
Not a huge amount of cookery,
374
00:19:04,239 --> 00:19:06,919
but I think this is really,
brilliantly clever.
375
00:19:09,519 --> 00:19:13,159
I made a good dish, in my opinion,
with an ingredient
376
00:19:13,159 --> 00:19:14,599
that I don't like.
377
00:19:14,599 --> 00:19:16,759
So, yeah, I'm happy.
378
00:19:19,239 --> 00:19:23,519
IT programme director Charlotte
has served a vegan cheese board -
379
00:19:23,519 --> 00:19:28,519
vegan goat's cheese, vegan camembert
and brie croquettes,
380
00:19:28,519 --> 00:19:32,599
smoked cashew nut cream,
caramelised walnuts,
381
00:19:32,599 --> 00:19:36,199
pickled pear ribbons,
fig and grape slices
382
00:19:36,199 --> 00:19:38,679
and rosemary oatcake crumb,
383
00:19:38,679 --> 00:19:41,519
covered in a port jelly blanket.
384
00:19:47,959 --> 00:19:50,439
That's the goat's cheese style one?
Mm-hm.
385
00:19:50,439 --> 00:19:52,079
That's the cashew cream? Yeah.
386
00:19:52,079 --> 00:19:53,559
And where's the blue one?
387
00:19:53,559 --> 00:19:56,839
I forgot to put the blue cheese
on there.
388
00:19:56,839 --> 00:19:59,479
I've kicked myself 100 times since.
389
00:20:03,639 --> 00:20:07,119
So the goat's cheese is very,
very sharp and quite sour,
390
00:20:07,119 --> 00:20:08,519
and I like that.
391
00:20:08,519 --> 00:20:09,879
The croquettes, I really like.
392
00:20:09,879 --> 00:20:12,479
They remind me of
a mac and cheese croquettes.
393
00:20:12,479 --> 00:20:14,479
Your smoked cashew nut cream,
394
00:20:14,479 --> 00:20:16,159
I'd like some more smoke in there.
395
00:20:16,159 --> 00:20:18,759
I'm sad the blue cheese isn't
on there because you would've got
396
00:20:18,759 --> 00:20:21,399
this sort of lovely saltiness that
went with that blue cheese.
397
00:20:21,399 --> 00:20:24,599
What I get is a complete array
of different cheese textures
398
00:20:24,599 --> 00:20:28,719
and flavours going from soft to dry
and crumbly, tangy,
399
00:20:28,719 --> 00:20:32,639
slightly smoky, as well as
the bitter oil from walnuts,
400
00:20:32,639 --> 00:20:34,239
figs and grapes.
401
00:20:34,239 --> 00:20:37,239
But as delicious as this is,
there's not a great deal
402
00:20:37,239 --> 00:20:38,759
of cookery going on.
403
00:20:38,759 --> 00:20:40,679
I would like to have seen
a little bit more.
404
00:20:40,679 --> 00:20:43,159
Unfortunately for me, I wanted
the veil to taste a little bit
405
00:20:43,159 --> 00:20:46,879
more of port. And plant-based
cheese, whilst it tastes great,
406
00:20:46,879 --> 00:20:50,239
like Gregg and John have said,
I'm struggling to see
407
00:20:50,239 --> 00:20:52,239
what you've really cooked.
408
00:20:54,239 --> 00:20:56,999
CHARLOTTE: I was disappointed to
hear about the thinking
409
00:20:56,999 --> 00:20:58,999
there might not be enough cooking.
410
00:20:58,999 --> 00:21:03,159
But the dish still tasted good,
and I was happy with what I put up.
411
00:21:04,999 --> 00:21:10,079
Financial analyst Vera has made
a lemon ricotta baked cheesecake,
412
00:21:10,079 --> 00:21:13,679
topped with a rosemary and honey
mascarpone cream
413
00:21:13,679 --> 00:21:15,879
and caramelised walnuts,
414
00:21:15,879 --> 00:21:19,359
served with layered beetroot
and goat's cheese,
415
00:21:19,359 --> 00:21:23,799
strawberry marinated in
a Norwegian brown cheese toffee,
416
00:21:23,799 --> 00:21:28,119
and a Parmesan tuile
filled with gorgonzola, mascarpone,
417
00:21:28,119 --> 00:21:29,599
grapes and walnuts.
418
00:21:35,039 --> 00:21:37,919
Your cake is absolutely fantastic.
419
00:21:37,919 --> 00:21:40,639
The ricotta is light.
There's loads of vanilla in there.
420
00:21:40,639 --> 00:21:43,199
There is a lemon flavour in
the cream, making it refreshing.
421
00:21:43,199 --> 00:21:46,559
And you've got some little
candied nuts as well.
422
00:21:46,559 --> 00:21:48,639
Strawberry and cheese.
423
00:21:48,639 --> 00:21:50,639
Who knew?
424
00:21:50,639 --> 00:21:54,879
You've got a slight caramel,
almost salty tang
425
00:21:54,879 --> 00:21:58,839
that blends really nicely into
super-sweet strawberry.
426
00:21:58,839 --> 00:22:00,879
I think that's really quite clever.
427
00:22:00,879 --> 00:22:04,159
Your Parmesan brandy snap,
I think it's a really good idea.
428
00:22:04,159 --> 00:22:07,399
It's very, very rich and salty
on the outside with Parmesan.
429
00:22:07,399 --> 00:22:10,439
The blue cheese through the centre
is really strong and delicious.
430
00:22:10,439 --> 00:22:12,079
I like the strength of it.
431
00:22:12,079 --> 00:22:14,199
The beetroot and the cheese
is subtle.
432
00:22:14,199 --> 00:22:16,559
Sweet beetroot, a little bit of
goat's cheese - nice.
433
00:22:16,559 --> 00:22:20,839
That's good. And the strawberry
tastes really, really good.
434
00:22:20,839 --> 00:22:23,839
You have truly challenged me
and you have won
435
00:22:23,839 --> 00:22:26,599
because I've never heard
of caramel cheese.
436
00:22:26,599 --> 00:22:29,439
And I'm going to need us all to
learn about it so that I can take
437
00:22:29,439 --> 00:22:31,239
that trick with me away from here.
438
00:22:31,239 --> 00:22:34,799
That gave me everything
that I wanted from this brief.
439
00:22:37,199 --> 00:22:38,679
I'm feeling super relieved.
440
00:22:38,679 --> 00:22:41,679
I was super nervous before
walking up to the judges,
441
00:22:41,679 --> 00:22:45,519
but in the end it turned out
really well so I'm super chuffed.
442
00:22:48,839 --> 00:22:51,039
A brilliant day in
the MasterChef kitchen.
443
00:22:51,039 --> 00:22:52,999
I think a really tough brief,
actually.
444
00:22:52,999 --> 00:22:55,239
Some people played it more safe
than others,
445
00:22:55,239 --> 00:22:56,959
but there were some
great-looking dishes.
446
00:22:56,959 --> 00:22:59,199
I think they did a great job
and I don't want to be the one
447
00:22:59,199 --> 00:23:02,279
to make the decision. April, it's
been a pleasure having you.
448
00:23:02,279 --> 00:23:04,279
Thank you so much. Thank you.
449
00:23:08,079 --> 00:23:10,279
I've got to say I thought
it was a great quarterfinal.
450
00:23:10,279 --> 00:23:12,879
On the whole, I thought
the standard was very, very high.
451
00:23:12,879 --> 00:23:17,119
But we've only got room for three
of them in Knockout Week.
452
00:23:17,119 --> 00:23:19,559
There was one person who really
impressed all three of us
453
00:23:19,559 --> 00:23:21,279
and that was Vera.
454
00:23:21,279 --> 00:23:24,199
We had a strawberry coated
in caramel cheese.
455
00:23:24,199 --> 00:23:27,359
Never had that before, and it
actually worked with the cheesecake.
456
00:23:27,359 --> 00:23:30,839
And then a beetroot stack with
goat's cheese, which was delightful.
457
00:23:30,839 --> 00:23:32,919
Put her through!
458
00:23:32,919 --> 00:23:35,359
There's one other person I think
actually deserves
459
00:23:35,359 --> 00:23:38,239
an automatic place here,
and that's George.
460
00:23:38,239 --> 00:23:41,039
Taking what is normally
a very, very wet dish
461
00:23:41,039 --> 00:23:44,079
of slippery aubergines,
tomato and mozzarella,
462
00:23:44,079 --> 00:23:46,879
managed to get it in a stack
with a circle of Parmesan.
463
00:23:46,879 --> 00:23:48,039
And I love the croquette.
464
00:23:48,039 --> 00:23:50,479
Yes. There was plenty of technique.
You're absolutely right.
465
00:23:50,479 --> 00:23:51,959
George has got himself a place.
466
00:23:51,959 --> 00:23:55,239
That means we've got four cooks left
and there's only one place
467
00:23:55,239 --> 00:23:57,679
left in Knockout Week.
468
00:23:57,679 --> 00:24:00,319
Louise made for us
a pear and blue cheese tart.
469
00:24:00,319 --> 00:24:02,279
There definitely was not
enough cheese.
470
00:24:02,279 --> 00:24:03,479
It wasn't powerful enough.
471
00:24:03,479 --> 00:24:04,999
That pastry wasn't cooked, Gregg.
472
00:24:04,999 --> 00:24:07,719
You have to deliver when it matters.
I think Louise is gone, John.
473
00:24:07,719 --> 00:24:10,679
Do you know there's somebody else
who actually almost has exactly
474
00:24:10,679 --> 00:24:11,999
the same issue?
475
00:24:11,999 --> 00:24:14,119
Undercooked pastry and not
enough cheese.
476
00:24:14,119 --> 00:24:15,639
And that's James.
477
00:24:15,639 --> 00:24:19,119
I'm really sorry, but I think
James is gone.
478
00:24:19,119 --> 00:24:22,919
I found Ecrin's dish
absolutely beautiful
479
00:24:22,919 --> 00:24:24,519
and fantastically delicious.
480
00:24:24,519 --> 00:24:28,999
We had that lovely creamy mixture
of the ricotta and the cream cheese,
481
00:24:28,999 --> 00:24:32,599
spherification from pomegranate,
the little kunefe nest.
482
00:24:32,599 --> 00:24:34,959
There could've been a little bit
more cookery on show,
483
00:24:34,959 --> 00:24:37,679
but I don't believe she's the only
person in the room who actually
484
00:24:37,679 --> 00:24:39,999
needs to show us a little bit
more process.
485
00:24:39,999 --> 00:24:41,919
Charlotte's dish looked great.
486
00:24:41,919 --> 00:24:44,599
This sort of veil of port
across the top.
487
00:24:44,599 --> 00:24:47,519
Underneath there, we were supposed
to get different types of cheese.
488
00:24:47,519 --> 00:24:49,279
She missed out on the blue cheese
489
00:24:49,279 --> 00:24:51,039
and there wasn't a lot
of cooking going on.
490
00:24:51,039 --> 00:24:53,559
It was chopping and stirring
and mixing things together.
491
00:24:56,239 --> 00:24:58,079
I really want to stay
in the competition
492
00:24:58,079 --> 00:25:00,279
so I'm really nervous
about the judges' decision,
493
00:25:00,279 --> 00:25:02,679
but what will be will be.
494
00:25:02,679 --> 00:25:05,079
I'm not sure if I did enough.
495
00:25:05,079 --> 00:25:07,839
I would love to have a place
in Knockout Week.
496
00:25:07,839 --> 00:25:10,039
But, yeah, we'll just wait and see.
497
00:25:20,279 --> 00:25:22,559
We really value the hard work
you put into that.
498
00:25:22,559 --> 00:25:23,679
Well done.
499
00:25:23,679 --> 00:25:25,719
That was a great quarterfinal.
500
00:25:25,719 --> 00:25:28,479
The first person going through
to Knockout Week is...
501
00:25:30,199 --> 00:25:31,799
..Vera.
502
00:25:31,799 --> 00:25:33,239
Congratulations.
503
00:25:33,239 --> 00:25:34,919
Thank you very much.
504
00:25:34,919 --> 00:25:38,479
The second person going
through to Knockout Week is...
505
00:25:43,199 --> 00:25:44,359
..George.
506
00:25:46,399 --> 00:25:47,799
Lots of skill on show,
507
00:25:47,799 --> 00:25:50,399
and you definitely hit
the cheese brief, George.
508
00:25:52,599 --> 00:25:55,319
As you know, we can't take
all of you with us.
509
00:25:59,799 --> 00:26:01,919
James,
510
00:26:01,919 --> 00:26:03,439
Louise,
511
00:26:03,439 --> 00:26:05,239
I'm sorry. You're both leaving us.
512
00:26:05,239 --> 00:26:07,439
Thank you very much. Thank you.
Thank you.
513
00:26:07,439 --> 00:26:10,279
Bye, guys. Thank you. Well done.
Thanks so much indeed. Thank you.
514
00:26:14,359 --> 00:26:16,639
Charlotte, Ecrin,
515
00:26:16,639 --> 00:26:19,799
one more place in Knockout Week.
516
00:26:19,799 --> 00:26:23,559
The third person going through
to Knockout Week is...
517
00:26:25,919 --> 00:26:27,079
..Ecrin.
518
00:26:29,319 --> 00:26:31,719
Charlotte, thank you so very much.
519
00:26:31,719 --> 00:26:33,959
It's been a real pleasure
having you.
520
00:26:33,959 --> 00:26:36,359
Sadly, your competition is over.
521
00:26:41,519 --> 00:26:44,279
I felt gutted to be going home.
522
00:26:44,279 --> 00:26:48,879
It's been great to be in this
competition and just put myself
523
00:26:48,879 --> 00:26:51,639
under that kind of pressure.
It's amazing.
524
00:26:51,639 --> 00:26:54,039
It's an experience like no other.
525
00:26:54,039 --> 00:26:56,239
I feel disappointed.
526
00:26:56,239 --> 00:26:58,839
But, you know, I'm almost 70.
527
00:26:58,839 --> 00:27:01,599
I made it to the MasterChef
quarterfinal.
528
00:27:01,599 --> 00:27:03,959
Far more than I expected.
529
00:27:03,959 --> 00:27:08,319
To be going home is going to be
great because I can relax!
530
00:27:08,319 --> 00:27:10,159
But it's also bittersweet.
531
00:27:10,159 --> 00:27:12,639
This is not going to stop me
cooking.
532
00:27:12,639 --> 00:27:15,399
I love food and I'm just going to
continue my journey.
533
00:27:18,679 --> 00:27:20,639
THEY CHEER
534
00:27:20,639 --> 00:27:22,679
You are going through to
Knockout Week.
535
00:27:22,679 --> 00:27:23,719
Congratulations.
536
00:27:26,719 --> 00:27:27,999
I was worried.
537
00:27:27,999 --> 00:27:30,759
I didn't think I would go
to the Knockout Week.
538
00:27:30,759 --> 00:27:33,959
I was even mentally prepared
that I was not going.
539
00:27:33,959 --> 00:27:36,639
But, yeah, here I am.
540
00:27:37,719 --> 00:27:39,399
Just absolutely ecstatic.
541
00:27:39,399 --> 00:27:41,039
I can't wait to tell my wife.
542
00:27:41,039 --> 00:27:43,279
Oh, I'm going to cry!
543
00:27:43,279 --> 00:27:44,439
Ohh.
544
00:27:46,959 --> 00:27:49,199
I'm just so happy to be here.
545
00:27:50,239 --> 00:27:53,399
Now that I'm here I definitely
want to make it to the semifinals,
546
00:27:53,399 --> 00:27:55,679
finals, at the very least.
547
00:27:55,679 --> 00:27:58,439
So, yeah, I'm here to win it now.
548
00:28:02,239 --> 00:28:05,479
Next time, it's Comeback Week,
549
00:28:05,479 --> 00:28:07,719
and five past contestants...
550
00:28:07,719 --> 00:28:08,919
Oh!
551
00:28:08,919 --> 00:28:10,759
..return to the MasterChef
kitchen...
552
00:28:10,759 --> 00:28:11,799
Argh!
553
00:28:11,799 --> 00:28:14,279
..where they'll face
two demanding challenges...
554
00:28:14,279 --> 00:28:16,039
Oh... Ooh!
555
00:28:17,839 --> 00:28:20,239
..for another chance...
556
00:28:20,239 --> 00:28:21,279
Agh!
557
00:28:21,279 --> 00:28:22,319
Oh!
558
00:28:22,319 --> 00:28:24,999
..to battle it out
for the MasterChef title.
559
00:28:24,999 --> 00:28:26,239
Go, go, go, go, go.
560
00:28:26,239 --> 00:28:27,279
Hmm.
561
00:28:27,279 --> 00:28:28,319
Agh...
562
00:28:28,319 --> 00:28:29,359
Woo! Yes.
563
00:28:29,359 --> 00:28:31,239
I think that's absolutely fantastic.