1 00:00:04,119 --> 00:00:06,679 It's the MasterChef quarterfinal. 2 00:00:08,399 --> 00:00:11,959 And this week, six best cooks are back. 3 00:00:12,839 --> 00:00:15,559 Being put through to the quarterfinal has made me 4 00:00:15,559 --> 00:00:17,879 want to win the competition more than ever. 5 00:00:17,879 --> 00:00:19,719 Obviously once you get a taste for that honey, 6 00:00:19,719 --> 00:00:22,079 you want to go as far as possible. 7 00:00:22,079 --> 00:00:23,679 Oh, sorry. I've just cut my finger. 8 00:00:23,679 --> 00:00:25,359 This competition has been full of drama, 9 00:00:25,359 --> 00:00:29,239 but I'm loving it because it's a full-on roller-coaster. 10 00:00:29,999 --> 00:00:31,239 I won an apron, 11 00:00:31,239 --> 00:00:32,959 I made it to the quarterfinal. 12 00:00:32,959 --> 00:00:34,679 Stay calm and carry on. 13 00:00:35,999 --> 00:00:37,759 The competition is really, really tough. 14 00:00:37,759 --> 00:00:39,999 But, you know, they have to knock some people out. 15 00:00:39,999 --> 00:00:42,719 I'm just going to go in there and just give it my all. 16 00:00:42,719 --> 00:00:44,879 I'm really surprised about how hard it's been - 17 00:00:44,879 --> 00:00:45,999 the nerves, the stress - 18 00:00:45,999 --> 00:00:47,759 but I'm glad that I'm here today 19 00:00:47,759 --> 00:00:49,839 and I can fight to stay in the competition. 20 00:00:50,959 --> 00:00:54,599 I feel excited, I feel nervous, but I have my game face on, 21 00:00:54,599 --> 00:00:56,919 so we'll get there. 22 00:00:56,919 --> 00:01:02,039 Tonight, they must cook one exceptional dish set by TV chef 23 00:01:02,039 --> 00:01:05,199 and restaurateur April Jackson. 24 00:01:05,199 --> 00:01:07,439 Big day in the MasterChef kitchen. 25 00:01:07,439 --> 00:01:10,719 And we are going to put them to the test. 26 00:01:10,719 --> 00:01:13,639 At this stage, they step up or they step on the bus home. 27 00:01:32,999 --> 00:01:35,959 Welcome back, and huge congratulations. 28 00:01:35,959 --> 00:01:38,479 You have made it to a MasterChef quarterfinal. 29 00:01:38,479 --> 00:01:41,079 You're not just cooking for John and I today. 30 00:01:41,079 --> 00:01:43,639 You are cooking for a fantastic chef. 31 00:01:43,639 --> 00:01:46,319 It gives me great pleasure now to introduce you 32 00:01:46,319 --> 00:01:50,239 to one of the most creative and innovative chefs I've ever met, 33 00:01:50,239 --> 00:01:53,039 who has set you a brief. 34 00:01:53,039 --> 00:01:56,199 Ladies and gentlemen, April Jackson. 35 00:02:01,999 --> 00:02:04,599 Hello, April. Hi. 36 00:02:04,599 --> 00:02:08,599 Today, I want to see a dish from you that celebrates cheese. 37 00:02:08,599 --> 00:02:11,399 It's an ingredient we all know and love, 38 00:02:11,399 --> 00:02:14,799 and I'm hoping that this challenge is really going to push you 39 00:02:14,799 --> 00:02:16,879 to step out of your comfort zone 40 00:02:16,879 --> 00:02:19,759 and create something that is MasterChef worthy. 41 00:02:19,759 --> 00:02:24,279 At the end of this, three of you will go through to Knockout Week. 42 00:02:24,279 --> 00:02:28,519 That does mean that three of you will be leaving the competition. 43 00:02:28,519 --> 00:02:30,719 90 minutes, ladies and gentlemen. 44 00:02:30,719 --> 00:02:32,319 Let's cook. 45 00:02:35,279 --> 00:02:37,719 I'm excited by cheese. I'm not going to lie. 46 00:02:37,719 --> 00:02:39,799 It's my favourite food. 47 00:02:39,799 --> 00:02:41,959 I genuinely love cheese. 48 00:02:41,959 --> 00:02:43,559 I used to sell it on television. 49 00:02:43,559 --> 00:02:45,199 I have eaten my fair share. 50 00:02:45,199 --> 00:02:46,679 Each cheese is so different 51 00:02:46,679 --> 00:02:49,399 and translates completely differently to a dish. 52 00:02:49,399 --> 00:02:51,599 You could go savoury, you could go sweet. 53 00:02:51,599 --> 00:02:54,679 It's the smell when the cheese is slightly burning to bring 54 00:02:54,679 --> 00:02:58,199 that nutty flavour that keeps you coming back for more. 55 00:02:58,199 --> 00:03:01,199 It's the melted cheese - seeing that stretch. 56 00:03:01,199 --> 00:03:03,599 It is the ultimate comfort food. 57 00:03:03,599 --> 00:03:06,679 I want it to be a dish that, long after this moment, 58 00:03:06,679 --> 00:03:08,239 I'm still thinking about it. 59 00:03:11,599 --> 00:03:15,319 Louise is proud of her Jamaican heritage and she wants to show off 60 00:03:15,319 --> 00:03:18,239 those flavours - big, bold and brash. 61 00:03:18,239 --> 00:03:21,359 Louise, that's delicious with a capital D. 62 00:03:21,359 --> 00:03:23,279 Louise is never ruffled. 63 00:03:23,279 --> 00:03:26,799 I think she's going to really cook to impress. 64 00:03:26,799 --> 00:03:29,319 I absolutely love cheese. 65 00:03:29,319 --> 00:03:32,999 Hard cheese, smelly cheese, soft cheese. 66 00:03:32,999 --> 00:03:35,039 So I'm hoping I'm going to smash it. 67 00:03:36,519 --> 00:03:38,039 What's your dish, please, Louise? 68 00:03:38,039 --> 00:03:41,959 So I'm making a rough puff pastry blue cheese tart with pear, 69 00:03:41,959 --> 00:03:44,479 honey-roasted pecans and a pear gel. 70 00:03:44,479 --> 00:03:45,679 That sounds amazing. 71 00:03:45,679 --> 00:03:47,919 Pear and cheese is a classic combination. Yeah. 72 00:03:47,919 --> 00:03:49,239 But it can be quite polarising. 73 00:03:49,239 --> 00:03:51,359 Are you nervous about getting that balance right? 74 00:03:51,359 --> 00:03:53,999 No, I'm not, because I know that when you have a cheese board, 75 00:03:53,999 --> 00:03:55,999 you always have something sweet and savoury, 76 00:03:55,999 --> 00:03:57,999 so it will just help to balance out the flavours. 77 00:03:57,999 --> 00:04:00,799 What do you want April to think of your cookery? 78 00:04:00,799 --> 00:04:01,999 Give me a job. 79 00:04:01,999 --> 00:04:03,559 Ooh! 80 00:04:03,559 --> 00:04:05,719 Love it! LAUGHTER 81 00:04:07,999 --> 00:04:11,719 I personally could eat pear and blue cheese all day, 82 00:04:11,719 --> 00:04:13,799 but if she's not got the balance right 83 00:04:13,799 --> 00:04:15,839 we could go too much either way. 84 00:04:15,839 --> 00:04:18,919 Also, when we're making any kind of tart, particularly 85 00:04:18,919 --> 00:04:22,079 when we're filling it with melted cheese, it runs the risk 86 00:04:22,079 --> 00:04:24,479 that the pastry could be soggy. 87 00:04:24,479 --> 00:04:26,079 It's all about the pastry today. 88 00:04:26,079 --> 00:04:27,679 We don't want a soggy bottom. 89 00:04:29,359 --> 00:04:31,439 JOHN: I'm sure she can make this look beautiful. 90 00:04:31,439 --> 00:04:34,479 Three individual tarts on a plate, some garnish around the outside. 91 00:04:34,479 --> 00:04:35,719 Fantastic. 92 00:04:37,839 --> 00:04:39,839 Charlotte. She's a plant-based cook. 93 00:04:39,839 --> 00:04:43,319 So far we've had big, bold flavours and great-looking food. 94 00:04:43,319 --> 00:04:46,559 Love how brave you are with your flavours. 95 00:04:46,559 --> 00:04:48,079 That is hot. 96 00:04:49,519 --> 00:04:53,079 Charlotte has just got to keep that momentum going. 97 00:04:53,079 --> 00:04:56,399 I have always loved cheese, and it was the hardest thing 98 00:04:56,399 --> 00:04:58,199 when I went vegan to give up. 99 00:04:58,199 --> 00:05:00,439 But luckily there's some amazing companies 100 00:05:00,439 --> 00:05:03,119 developing incredible stuff these days, 101 00:05:03,119 --> 00:05:07,799 so I don't have to look too far to fulfil my need for lots of cheese. 102 00:05:10,159 --> 00:05:12,639 I'm making a cheese board. 103 00:05:12,639 --> 00:05:15,759 OK. So you can actually get loads of different kinds of vegan cheeses. 104 00:05:15,759 --> 00:05:18,719 These are all plant-based and they're in the style of 105 00:05:18,719 --> 00:05:21,559 things like a camembert and a brie and a goat's cheese 106 00:05:21,559 --> 00:05:24,919 and a blue cheese. So I've got some whipped blue cheese, 107 00:05:24,919 --> 00:05:26,839 brie and camembert croquettes, 108 00:05:26,839 --> 00:05:28,799 smoked cashew and celery puree, 109 00:05:28,799 --> 00:05:30,959 fig and pickled walnuts, grapes, 110 00:05:30,959 --> 00:05:33,439 and then over the top there's a port jelly veil. 111 00:05:33,439 --> 00:05:37,079 Do you think that doing a vegan dish is going to be an extra challenge? 112 00:05:37,079 --> 00:05:39,879 I think it could be, but I hope to show that these can stand up 113 00:05:39,879 --> 00:05:41,879 against any kind of cheese. 114 00:05:45,719 --> 00:05:48,679 I think that Charlotte has a great opportunity to show us 115 00:05:48,679 --> 00:05:50,519 about her vegan cheeses. 116 00:05:50,519 --> 00:05:53,999 She's making these cheese bonbons, which is basically taking cheese, 117 00:05:53,999 --> 00:05:57,279 rolling it in some sort of breadcrumb and frying it. 118 00:05:57,279 --> 00:06:01,399 Then we've got ourselves a whipped blue cheese mixture. 119 00:06:01,399 --> 00:06:07,079 It's made from sweet potato, cashew nut, soya milk and tapioca. 120 00:06:07,079 --> 00:06:09,479 And a port wine veil. 121 00:06:09,479 --> 00:06:13,599 So a little thin jelly of port wine set to go across the whole thing, 122 00:06:13,599 --> 00:06:15,959 which should make it look quite elegant. 123 00:06:15,959 --> 00:06:18,439 I'm worried that her dish is a little bit safe. 124 00:06:18,439 --> 00:06:21,039 I ask myself, "What is she actually cooking?" 125 00:06:23,919 --> 00:06:25,839 James is a classic cook. 126 00:06:25,839 --> 00:06:28,799 What he loves is French bistro food. 127 00:06:28,799 --> 00:06:31,279 You are showing a really good touch. 128 00:06:31,279 --> 00:06:33,639 It's absolutely stunning. 129 00:06:33,639 --> 00:06:36,399 I can't fault it. 130 00:06:36,399 --> 00:06:37,879 I think this is his round. 131 00:06:37,879 --> 00:06:41,519 What can a classic cook do with great cheese? 132 00:06:41,519 --> 00:06:44,319 I love goat's cheese, I love potatoes, 133 00:06:44,319 --> 00:06:47,399 and I thought, together, they could make a great pie. 134 00:06:50,719 --> 00:06:51,919 Hi, James. Hi. 135 00:06:51,919 --> 00:06:53,159 How are you feeling? 136 00:06:53,159 --> 00:06:54,279 I'm really nervous. 137 00:06:54,279 --> 00:06:55,999 I can feel it. I just want to give you a hug. 138 00:06:55,999 --> 00:06:58,039 Oh, that'd be very kind! It's going to be OK. 139 00:06:58,039 --> 00:07:00,079 That'd be very kind. What is the dish? 140 00:07:00,079 --> 00:07:03,079 A cheese and potato pithivier. Ooh. 141 00:07:03,079 --> 00:07:06,159 With tomato coulis and ratatouille. 142 00:07:06,159 --> 00:07:07,919 Have you made a pithivier before? 143 00:07:07,919 --> 00:07:09,039 A couple of times. 144 00:07:09,039 --> 00:07:10,439 And they turned out well? 145 00:07:10,439 --> 00:07:11,959 OK! 146 00:07:15,039 --> 00:07:18,439 A pithivier is a very difficult dish for any cook, 147 00:07:18,439 --> 00:07:20,479 let alone an amateur chef. 148 00:07:20,479 --> 00:07:23,359 I want to see some pattern work in that pastry. 149 00:07:23,359 --> 00:07:26,559 Normally you use a knife and you score the pastry 150 00:07:26,559 --> 00:07:28,999 so that you can almost get leaf detail. 151 00:07:28,999 --> 00:07:33,159 If James simply covers his potato and his goat's cheese 152 00:07:33,159 --> 00:07:36,759 with plain pastry, I will be a little bit disappointed. 153 00:07:36,759 --> 00:07:39,239 JOHN: He's serving with it some ratatouille. 154 00:07:39,239 --> 00:07:42,079 Then on the side of that we've got a tomato coulis and basil oil. 155 00:07:42,079 --> 00:07:46,319 My concern right now is, is there enough cheese? 156 00:07:46,319 --> 00:07:48,279 This is a cheese challenge. 157 00:07:48,279 --> 00:07:52,039 And right now I've got a potato pie with a little bit of cheese in it. 158 00:07:53,959 --> 00:07:56,039 George wants to really push himself. 159 00:07:56,039 --> 00:07:58,479 And we've seen food influence from all around the world, 160 00:07:58,479 --> 00:08:01,799 from a Vietnamese summer roll all the way through to a bowl 161 00:08:01,799 --> 00:08:03,679 of pasta with mushrooms. 162 00:08:03,679 --> 00:08:06,079 It looks like something you'd get in a restaurant. 163 00:08:06,079 --> 00:08:09,199 There's absolutely no doubt George can cook. 164 00:08:09,199 --> 00:08:12,399 Personally, I think that Italian cheese is the king of cheese, 165 00:08:12,399 --> 00:08:14,479 especially Parmesan, especially mozzarella. 166 00:08:14,479 --> 00:08:16,759 This is actually the first dish I cooked for my wife, 167 00:08:16,759 --> 00:08:19,439 and we had it regularly throughout our camper van travels 168 00:08:19,439 --> 00:08:20,759 through Italy. 169 00:08:22,319 --> 00:08:24,119 George, what are you making for us today? 170 00:08:24,119 --> 00:08:26,279 So I'm going to make you an aubergine parmigiana. 171 00:08:26,279 --> 00:08:29,319 I'm also going to do a Parmesan collar around the stack, 172 00:08:29,319 --> 00:08:31,599 and cheese croquettes with an aubergine puree 173 00:08:31,599 --> 00:08:33,079 and a basil salsa verde. 174 00:08:33,079 --> 00:08:35,519 And why have you chosen to do two dishes on one plate, 175 00:08:35,519 --> 00:08:37,879 it sounds like? I want to show that I can work with cheese. 176 00:08:37,879 --> 00:08:39,199 My mum's a cheese specialist. 177 00:08:39,199 --> 00:08:42,239 She works in a supermarket and she sort of helps to choose the cheese. 178 00:08:42,239 --> 00:08:45,159 She's judged in the World Cheese Awards a couple of times before. 179 00:08:45,159 --> 00:08:46,559 Has she judged this dish? 180 00:08:46,559 --> 00:08:48,799 She's judged a photo of this dish. OK. 181 00:08:48,799 --> 00:08:50,239 But she was quite a harsh critic, 182 00:08:50,239 --> 00:08:53,439 so hopefully it will live up to her standards. 183 00:08:55,039 --> 00:08:57,559 I think George has a really interesting dish. 184 00:08:57,559 --> 00:09:01,879 Aubergine parmigiana is usually made with crispy aubergine, cheese 185 00:09:01,879 --> 00:09:04,959 and a lovely sumptuous tomato sauce. 186 00:09:04,959 --> 00:09:07,799 And making those Parmesan collars is quite challenging 187 00:09:07,799 --> 00:09:09,919 because they can break. 188 00:09:09,919 --> 00:09:13,159 We're getting an aubergine puree, and on top of that we're getting 189 00:09:13,159 --> 00:09:17,279 a croquette made from sundried tomato, mozzarella and scamorza - 190 00:09:17,279 --> 00:09:20,519 a smoked cheese - with a basil salsa verde 191 00:09:20,519 --> 00:09:22,719 as well as a basil mayonnaise. 192 00:09:22,719 --> 00:09:24,039 This is powerful. 193 00:09:24,039 --> 00:09:26,239 It's a powerful beyond powerful day. 194 00:09:29,359 --> 00:09:32,239 Ecrin was brought up in Holland. She's got Turkish parents. 195 00:09:32,239 --> 00:09:35,479 And she has experienced many different food cultures, 196 00:09:35,479 --> 00:09:37,599 and her food represents that. 197 00:09:39,479 --> 00:09:41,079 Can I please have the recipe? 198 00:09:41,079 --> 00:09:42,239 Yes, of course. 199 00:09:42,239 --> 00:09:43,839 Because that is ace. 200 00:09:43,839 --> 00:09:45,719 What's she going to do today? 201 00:09:47,239 --> 00:09:49,839 So far, the judges have been loving my food. 202 00:09:49,839 --> 00:09:52,479 I just want to prove to everyone that I can be better than just 203 00:09:52,479 --> 00:09:56,119 a home cook and that I am capable of trying new things. 204 00:09:58,679 --> 00:10:02,199 I'm going to make a deconstructed kunefe cheesecake. 205 00:10:02,199 --> 00:10:03,599 Did you say kunefe cheesecake? 206 00:10:03,599 --> 00:10:05,199 Kunefe, yeah. What does that mean? 207 00:10:05,199 --> 00:10:07,559 It's usually with filo pastry that's, like... Oh. 208 00:10:07,559 --> 00:10:09,319 ..really thinly shredded. 209 00:10:09,319 --> 00:10:12,279 I've made, like, bird's nest with it, and then you will get 210 00:10:12,279 --> 00:10:17,119 the cheesecake base, so the crumbs, and then you'll get the cheesecake. 211 00:10:17,119 --> 00:10:19,199 And what cheese are you using for this dish? 212 00:10:19,199 --> 00:10:20,999 I'm mixing ricotta and cream cheese. 213 00:10:20,999 --> 00:10:22,759 OK. Yeah. I don't like cheese. 214 00:10:22,759 --> 00:10:24,639 GREGG GASPS You don't like cheese? 215 00:10:24,639 --> 00:10:26,279 No, I actually dislike it. 216 00:10:26,279 --> 00:10:27,559 Is that all cheese? 217 00:10:27,559 --> 00:10:30,479 Yeah. So what did you think when you got this brief, then? 218 00:10:30,479 --> 00:10:32,239 Honestly? Yeah, I wasn't happy, 219 00:10:32,239 --> 00:10:35,559 but I thought, "I can make something with it." 220 00:10:36,679 --> 00:10:40,039 APRIL: Whenever I hear people make deconstructed anything, 221 00:10:40,039 --> 00:10:41,639 I'm a bit nervous. 222 00:10:41,639 --> 00:10:45,039 I always wonder, "Is this just going to be something that you're doing 223 00:10:45,039 --> 00:10:49,039 "because it looks cute, but is it going to deliver in flavour?" 224 00:10:49,039 --> 00:10:51,559 We're going to get the cheesecake topping made from 225 00:10:51,559 --> 00:10:52,959 the cream cheese and the ricotta. 226 00:10:52,959 --> 00:10:55,559 The base of the cheesecake has been turned to a crumb. 227 00:10:55,559 --> 00:10:58,359 We're going to get this little nest made from the kunefe - 228 00:10:58,359 --> 00:10:59,799 very, very fine pastry. 229 00:10:59,799 --> 00:11:02,239 I think the same texture, the outside, 230 00:11:02,239 --> 00:11:05,079 like a baklava. That crispiness, that's what we want. 231 00:11:05,079 --> 00:11:08,919 And then on the side of that we're getting pomegranate caviar, 232 00:11:08,919 --> 00:11:12,599 bits of basil, white chocolate shards. 233 00:11:12,599 --> 00:11:14,439 There's a huge amount going on here. 234 00:11:14,439 --> 00:11:17,239 I hope it all works together. 235 00:11:17,239 --> 00:11:19,599 You have 25 minutes left! 236 00:11:23,359 --> 00:11:24,959 Vera has German parents. 237 00:11:24,959 --> 00:11:27,119 She has travelled all over the world, 238 00:11:27,119 --> 00:11:28,759 but she was brought up in Italy. 239 00:11:28,759 --> 00:11:30,919 We've had filled pasta - really good. 240 00:11:30,919 --> 00:11:34,519 We've had squid ink pasta - absolutely fabulous. 241 00:11:34,519 --> 00:11:36,359 Vera absolutely smashed that one. 242 00:11:36,359 --> 00:11:38,279 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.