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00:00:03,160 --> 00:00:06,840
It's the last of the
Celebrity MasterChef semifinals.
2
00:00:07,920 --> 00:00:09,840
It'd be really sad to leave now.
3
00:00:09,880 --> 00:00:12,880
Like, I am living and breathing
MasterChef.
4
00:00:14,120 --> 00:00:15,360
Everyone's so good now,
5
00:00:15,400 --> 00:00:17,640
so any little mistake,
like, you're gone.
6
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Logically, it's scaring me.
7
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But, like, physically,
I'm just like, "OK, we can do this."
8
00:00:28,720 --> 00:00:32,920
Tonight, just one challenge
stands between the six best cooks
9
00:00:32,960 --> 00:00:33,840
Tonight, just one challenge
stands between the six best cooks
10
00:00:33,880 --> 00:00:36,880
and a place in Finals Week.
11
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That's lush.
12
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It is properly lush.
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These semifinals,
they're not just hotting up.
14
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Mate, they are steaming!
15
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It's boiling point right now.
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We are looking at something
truly exciting.
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{\an8}Aye-aye, Captain.
18
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{\an8}Nice, it's a good look.
19
00:01:08,360 --> 00:01:10,240
Welcome back to the
MasterChef kitchen,
20
00:01:10,280 --> 00:01:13,200
and the last round
of the semifinals.
21
00:01:13,240 --> 00:01:16,840
John and I today will not just
be your judges and your guides,
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we'll be your captains.
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Today, we want you to cook for us
24
00:01:22,480 --> 00:01:25,720
a meal that celebrates
the golden age of travel,
25
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the ultimate airline food.
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And of course, everybody
was presented with a silver tray,
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real cutlery,
a lovely white, crisp napkin.
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00:01:34,440 --> 00:01:38,000
And on your tray, we would like,
please, a main course,
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a side dish to match
that main course,
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and a dessert...of opulence.
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There are only five places
in Finals Week.
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That does mean one of you
will be going home.
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00:01:50,600 --> 00:01:52,480
One hour and 40 minutes.
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00:01:52,520 --> 00:01:53,600
Let's cook.
35
00:01:58,920 --> 00:02:01,400
I've got some ideas,
and hopefully they work.
36
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Today, we want our celebs to give us
a fine dining experience
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that you could eat on a plane.
38
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It's got to be first class.
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Stuff I like to eat today.
40
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Got to get it right.
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00:02:18,880 --> 00:02:20,720
Wynne can be big or hearty,
42
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or he can be super, super creative.
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00:02:24,800 --> 00:02:26,680
We had faggots with onion gravy,
44
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and then he does stylised food
like a crab cake
45
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with avocado and rice
that looks like an ice cream cone.
46
00:02:32,440 --> 00:02:35,160
Somewhere in the middle today
would be lovely.
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00:02:37,000 --> 00:02:39,080
I'm really up for it today.
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Just buzzing. Buzzing again.
49
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Wynne.
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00:02:47,200 --> 00:02:49,600
Ultimate airline dining experience.
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00:02:49,640 --> 00:02:51,240
What are you going to cook for us?
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00:02:51,280 --> 00:02:53,120
I'm cooking food I eat myself.
53
00:02:53,160 --> 00:02:56,480
I want to do this theme
of land, sea, and air.
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So we leave from land,
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we go over sea,
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and we're in the air.
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The land element is the steak.
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The sea element is the oyster.
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And then dessert,
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when you're in the air,
you look at the sun -
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a biscuit base, panna cotta middle,
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and then some lovely roasted plums
on the top
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in this beautiful sunshine colour.
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Wynne, would you like a place
in Finals Week?
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00:03:19,200 --> 00:03:21,440
Course I want a final place.
I've had the best time here.
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00:03:21,480 --> 00:03:24,480
This has been the first thing
I've really done for me.
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00:03:24,520 --> 00:03:26,040
You know, being a single dad,
68
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I've devoted the last ten years
to bringing up my children,
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and so now I'm doing this for me.
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Wynne has got a nice menu.
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He's got a piece of Wagyu beef,
lots of fat running through that.
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We want lots and lots of colour
on the outside.
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00:03:45,640 --> 00:03:47,200
We've then got a red wine jus.
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00:03:47,240 --> 00:03:50,240
I hope he's got some herbs in there,
some garlic, some onions,
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00:03:50,280 --> 00:03:52,840
properly build up flavour.
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00:03:52,880 --> 00:03:54,400
Then we have some oysters.
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He's doing a Vietnamese dressing
across the top of them.
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Sharp and sour,
as well as slightly chilli hot.
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Wynne's promising us a hybrid dessert
80
00:04:04,680 --> 00:04:07,920
which is a mixture of a cheesecake
and a panna cotta.
81
00:04:07,960 --> 00:04:11,440
But the panna cotta
has got to be firm enough
82
00:04:11,480 --> 00:04:13,400
to hold the slices of plums
83
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without ruining the texture.
84
00:04:15,520 --> 00:04:17,960
I think this is a really difficult
balancing act, this.
85
00:04:19,200 --> 00:04:20,320
I like this brief.
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I think it's fun.
87
00:04:21,800 --> 00:04:23,480
Today, I've got some props.
88
00:04:23,520 --> 00:04:25,840
Do I want to share with everybody
what the props are?
89
00:04:27,040 --> 00:04:28,680
Not really.
90
00:04:28,720 --> 00:04:30,480
I'm going to leave it as a surprise.
91
00:04:30,520 --> 00:04:32,560
I actually really wanted to
come into this round
92
00:04:32,600 --> 00:04:33,840
so I could use the props.
93
00:04:33,880 --> 00:04:35,840
HE LAUGHS
94
00:04:35,880 --> 00:04:37,240
I'm such a child.
95
00:04:40,680 --> 00:04:42,200
Amy, throughout this competition,
96
00:04:42,240 --> 00:04:45,400
has aimed for the highest standard
she possibly can.
97
00:04:45,440 --> 00:04:48,400
Amy's dishes are aiming
for fine dining already.
98
00:04:48,440 --> 00:04:50,360
This is a round made for her.
99
00:04:52,280 --> 00:04:55,240
I do love plane food,
in a weird, sick way.
100
00:04:55,280 --> 00:04:58,520
If it actually is edible,
it's kind of like a result.
101
00:04:58,560 --> 00:04:59,600
Yeah?
102
00:05:01,040 --> 00:05:03,840
What's your idea of supersonic
first-class travel food?
103
00:05:03,880 --> 00:05:07,120
With this brief,
I kind of went to the retro
104
00:05:07,160 --> 00:05:09,440
kind of fine dining experience
of the '70s.
105
00:05:09,480 --> 00:05:12,600
I just thought a little nod
to the food they ate back then,
106
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but posh it up.
107
00:05:17,280 --> 00:05:19,600
We are starting off
with duck a l'orange,
108
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an absolute '70s classic.
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00:05:21,320 --> 00:05:22,920
Duck breast cooked really well,
110
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she wants crispy skin, pink flesh.
111
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That orange sauce has to be sweet,
112
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but at the same time quite sharp
and almost bitter.
113
00:05:29,720 --> 00:05:31,280
We've also got some
fondant potatoes.
114
00:05:31,320 --> 00:05:32,400
Great way to start.
115
00:05:33,440 --> 00:05:36,880
The middle course is going to be
a chicken and mushroom vol-au-vent.
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00:05:38,000 --> 00:05:40,920
Got to make sure that puff pastry
is cooked all the way through.
117
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We want it to hold its shape and have
nice, creamy mushrooms inside.
118
00:05:44,680 --> 00:05:45,720
That is lovely.
119
00:05:47,360 --> 00:05:50,400
And then a salted butterscotch whip,
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which is essentially a light mousse,
121
00:05:53,560 --> 00:05:57,200
and brandy snap biscuit
filled with berries.
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00:05:58,640 --> 00:06:00,120
I'm a massive fan of butterscotch.
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It might be one of my favourite
flavours in the world.
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Salted butterscotch in a creamy
whip mousse-type affair?
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I'm in.
126
00:06:06,760 --> 00:06:09,920
The sweet thing on that dish
is going to be a brandy snap,
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and that's the challenging thing.
128
00:06:13,280 --> 00:06:17,920
If I owned my own premium airline,
every seat would have a bed,
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champagne on tap,
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00:06:20,200 --> 00:06:23,480
and at least a three-course meal
every two hours.
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Where the hell can I put these?
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Message from the flight deck.
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25 minutes gone.
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You've got an hour and 15 minutes.
135
00:06:37,840 --> 00:06:41,560
Excuse the pun, but Luca right now
should be flying high.
136
00:06:41,600 --> 00:06:43,680
He's had a couple of
really strong rounds.
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He is getting better and better.
138
00:06:46,920 --> 00:06:49,920
I just want him to take this
momentum and keep it going.
139
00:06:51,200 --> 00:06:53,120
Tell us what you're going to
cook for us, then.
140
00:06:53,160 --> 00:06:56,200
I've got stuffed guinea fowl...
Ooh!..with some...
141
00:06:56,240 --> 00:06:58,520
What are the, like,
tiny potatoes called?
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I'm going to chop them up.
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00:06:59,880 --> 00:07:04,960
Parmentier? ..parmentier potatoes
and caramelised beetroot.
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00:07:05,000 --> 00:07:05,120
Parmentier? ..parmentier potatoes
and caramelised beetroot.
145
00:07:05,160 --> 00:07:07,000
What do you like about
the guinea fowl?
146
00:07:07,040 --> 00:07:09,120
I just got told a guinea fowl's
a posh chicken,
147
00:07:09,160 --> 00:07:12,160
and if we're trying to be posh,
I just wanted a posh chicken.
148
00:07:13,240 --> 00:07:16,840
Luca is stuffing his guinea fowl
breast with chicken
149
00:07:16,880 --> 00:07:19,680
which has been minced up, cream,
and mushrooms together.
150
00:07:19,720 --> 00:07:21,320
That should keep it nice and moist,
151
00:07:21,360 --> 00:07:23,760
but he's just got to make sure
it doesn't go dry.
152
00:07:23,800 --> 00:07:25,560
I just want to get it
all done in time,
153
00:07:25,600 --> 00:07:28,280
so I'm just trying to get it
all in there as quick as I can.
154
00:07:28,320 --> 00:07:30,680
He's making a sauce
out of Muscat wine.
155
00:07:30,720 --> 00:07:32,640
Muscat wine is very, very sweet,
156
00:07:32,680 --> 00:07:35,600
so he's got to be
very careful with that.
157
00:07:35,640 --> 00:07:40,040
For dessert, I've got a mango
limoncello cheesecake.
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For dessert, I've got a mango
limoncello cheesecake.
159
00:07:42,640 --> 00:07:44,480
In the bottom,
he's got a cheesecake base,
160
00:07:44,520 --> 00:07:45,920
which is biscuits with butter.
161
00:07:45,960 --> 00:07:48,160
Then he's making
a cheesecake middle,
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00:07:48,200 --> 00:07:52,560
and then the whole top of it is
going to be a glaze of mango puree.
163
00:07:54,040 --> 00:07:57,480
I am concerned about the cheesecake
setting in time.
164
00:07:58,600 --> 00:07:59,800
And what's the inspiration?
165
00:07:59,840 --> 00:08:02,840
My great auntie used to fly
first class quite a lot.
166
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I got one dish out of her
which was sort of along these lines,
167
00:08:06,280 --> 00:08:09,400
but the main thing she used to do
was smoke and drink on the plane,
168
00:08:09,440 --> 00:08:11,400
so I didn't get too much out of her.
169
00:08:12,680 --> 00:08:15,200
{\an8}I would say this is my hardest dish.
170
00:08:15,240 --> 00:08:17,000
{\an8}I think it shows how far along
I've come,
171
00:08:17,040 --> 00:08:19,200
{\an8}but let's see if I can
get it done first.
172
00:08:23,520 --> 00:08:26,480
Max has really impressed me
with how fast he's learning
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00:08:26,520 --> 00:08:28,720
and the technique that he's showing.
174
00:08:28,760 --> 00:08:30,760
I love Max's style.
175
00:08:30,800 --> 00:08:33,000
I love the fact that it's
really, really honest,
176
00:08:33,040 --> 00:08:35,760
almost sort of old-fashioned,
but very, very classic.
177
00:08:35,800 --> 00:08:38,000
What he's got to do now
is build on that.
178
00:08:40,400 --> 00:08:43,200
{\an8}My aim today is to be
right at the top of the class.
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{\an8}That's what I'm aiming for.
180
00:08:45,680 --> 00:08:47,080
But I shouldn't have said that,
181
00:08:47,120 --> 00:08:48,920
because normally
I don't aim for anything
182
00:08:48,960 --> 00:08:50,400
and I end up doing all right.
183
00:08:52,040 --> 00:08:56,560
I'm doing a jumbo prawn
green Thai curry with coconut rice,
184
00:08:56,600 --> 00:08:58,160
I'm doing a jumbo prawn
green Thai curry with coconut rice,
185
00:08:58,200 --> 00:09:00,040
an Asian salad,
186
00:09:00,080 --> 00:09:02,680
and a strawberry panna cotta with...
187
00:09:02,720 --> 00:09:05,320
It's like a lime ice cream, almost.
188
00:09:05,360 --> 00:09:08,560
But I've never made it before,
literally, I'm trying it today.
189
00:09:08,600 --> 00:09:12,520
Why this sort of change in direction
to going towards Thai green curry?
190
00:09:12,560 --> 00:09:16,840
It's just something that I used to
eat a lot when I went over to Asia,
191
00:09:16,880 --> 00:09:19,600
and it's one of my
favourite dishes to eat.
192
00:09:21,760 --> 00:09:23,000
With that curry,
193
00:09:23,040 --> 00:09:25,760
he's got to make sure he gets
all those aromats cooked
194
00:09:25,800 --> 00:09:28,800
and inside that sauce,
and it's flavoured beautifully.
195
00:09:28,840 --> 00:09:31,480
What you don't want is
something thick and stodgy.
196
00:09:33,640 --> 00:09:37,840
That panna cotta, nice and soft,
slightly wobbly, just falls apart.
197
00:09:37,880 --> 00:09:40,400
The zestiness of the lime ice cream
going really nicely
198
00:09:40,440 --> 00:09:42,880
with our Thai-flavoured prawns
and our Asian slaw.
199
00:09:44,000 --> 00:09:47,680
I'm just trying to make the dressing
for the salad,
200
00:09:47,720 --> 00:09:50,360
and then I've got to
get the prawns ready.
201
00:09:51,920 --> 00:09:55,240
You are halfway there.
50 minutes gone, 50 minutes left.
202
00:09:57,720 --> 00:10:00,440
Marcus is our master of technique.
203
00:10:00,480 --> 00:10:03,560
He wants to display as much
knowledge as he possibly can,
204
00:10:03,600 --> 00:10:06,920
but sometimes he does
a little bit too much.
205
00:10:06,960 --> 00:10:09,360
He can afford to just
pull back a little bit
206
00:10:09,400 --> 00:10:12,280
and just do delicious things.
207
00:10:12,320 --> 00:10:15,080
{\an8}I would say this is the one
that has caused me
208
00:10:15,120 --> 00:10:18,120
{\an8}the most anxiety and difficulty.
209
00:10:19,880 --> 00:10:21,760
Yeah, there's a lot at stake today.
210
00:10:23,480 --> 00:10:26,560
I'm cooking pork fillets
stuffed with nduja,
211
00:10:26,600 --> 00:10:28,880
with crispy hazelnuts and fennel...
212
00:10:30,760 --> 00:10:32,280
Pork fillet has no fat on it,
213
00:10:32,320 --> 00:10:34,320
so the fat's going to come from
that nduja.
214
00:10:34,360 --> 00:10:36,080
Nduja is spreadable salami.
215
00:10:36,120 --> 00:10:38,160
Lots and lots of
chilli flavour inside.
216
00:10:38,200 --> 00:10:40,480
And fennel as well,
which is aniseed rich.
217
00:10:40,520 --> 00:10:42,720
But that pork has to be cooked
all the way through.
218
00:10:43,760 --> 00:10:46,600
..with a side of gnocchi
in parmesan and sage.
219
00:10:48,440 --> 00:10:50,400
What you want is it nice and fluffy.
220
00:10:50,440 --> 00:10:53,080
What you don't want is
something really heavy and dense,
221
00:10:53,120 --> 00:10:54,480
like a lead bullet.
222
00:10:56,520 --> 00:11:00,880
And for dessert, a matcha tea
Swiss roll with raspberry sorbet.
223
00:11:00,920 --> 00:11:01,000
And for dessert, a matcha tea
Swiss roll with raspberry sorbet.
224
00:11:02,640 --> 00:11:04,560
Will it look like
just a cake on a plate?
225
00:11:06,000 --> 00:11:09,520
We're talking about dessert
at 35,000 feet and being glamorous.
226
00:11:09,560 --> 00:11:12,120
A bit of cake? I don't know, Marcus.
227
00:11:14,880 --> 00:11:17,240
How have you managed to
condense everything down
228
00:11:17,280 --> 00:11:18,520
onto aeroplane style?
229
00:11:18,560 --> 00:11:21,400
Well, actually, the brief
on this was quite helpful,
230
00:11:21,440 --> 00:11:23,720
because I can't do
the thing I do and go,
231
00:11:23,760 --> 00:11:25,720
"Here's all the things
I can think of,"
232
00:11:25,760 --> 00:11:27,360
cos it had to fit on a tray.
233
00:11:31,360 --> 00:11:33,360
You've got 30 minutes left.
234
00:11:33,400 --> 00:11:34,440
Oh, my gosh.
235
00:11:36,960 --> 00:11:39,440
Jamelia's food
throughout this competition
236
00:11:39,480 --> 00:11:42,720
has been full of flavour
and sunshine,
237
00:11:42,760 --> 00:11:46,240
whether it be a Jamaican dumpling
filled with curried chicken
238
00:11:46,280 --> 00:11:48,160
or even a crayfish boil.
239
00:11:48,200 --> 00:11:51,840
And, actually, now she's discovered
a bit of presentation as well.
240
00:11:51,880 --> 00:11:53,480
I say watch this space.
241
00:11:59,120 --> 00:12:02,400
What dishes are getting served
on Jamelia Airlines?
242
00:12:02,440 --> 00:12:06,240
So I'm doing a salt fish
cappelletti.
243
00:12:06,280 --> 00:12:08,520
Cappelletti, a stuffed pasta.
244
00:12:08,560 --> 00:12:10,880
My cappelletti is going
to come with a bisque,
245
00:12:10,920 --> 00:12:14,040
and then also some
garlic bread with, like, a...
246
00:12:14,080 --> 00:12:15,920
What's it called?
247
00:12:15,960 --> 00:12:17,800
..confit?
SHE CHUCKLES
248
00:12:17,840 --> 00:12:19,480
With what?
I've been doing my research.
249
00:12:19,520 --> 00:12:21,440
I'm not just rubbing garlic
on the bread.
250
00:12:21,480 --> 00:12:25,360
I'm doing a cornmeal porridge
brulee, which is not a thing,
251
00:12:25,400 --> 00:12:27,360
but I think it's going to work.
252
00:12:27,400 --> 00:12:30,160
So, basically, cornmeal porridge
is something that Jamaicans eat
253
00:12:30,200 --> 00:12:31,680
breakfast, lunch, and dinner,
254
00:12:31,720 --> 00:12:34,880
and I've turned it into a kind of
dessert with a burnt sugar top.
255
00:12:34,920 --> 00:12:37,880
I'm trying to infuse
some Jamaican flavours,
256
00:12:37,920 --> 00:12:41,480
but finesse it and make it look like
it belongs in first class.
257
00:12:45,080 --> 00:12:47,880
{\an8}To be known as a finalist
on MasterChef
258
00:12:47,920 --> 00:12:50,600
{\an8}would be the most incredible honour,
259
00:12:50,640 --> 00:12:53,680
{\an8}and it means I get to come back
and do those tasting days,
260
00:12:53,720 --> 00:12:55,120
{\an8}so I really want it.
261
00:12:59,600 --> 00:13:03,080
Salt fish is the flavour of
the Caribbean, salted cod.
262
00:13:03,120 --> 00:13:06,480
I hope that's a lovely moist filling
within that lovely stuffed pasta.
263
00:13:08,240 --> 00:13:10,680
That pasta is going to
sit in a bisque.
264
00:13:10,720 --> 00:13:14,240
I hope we have that rich flavour
that comes from those prawns.
265
00:13:14,280 --> 00:13:16,640
Garlic bread, she said she's
confiting the garlic.
266
00:13:16,680 --> 00:13:17,680
That's nice.
267
00:13:19,240 --> 00:13:24,280
Cornmeal porridge flavoured
with cinnamon, star anise, coconut?
268
00:13:24,320 --> 00:13:26,520
It could be delicious.
269
00:13:26,560 --> 00:13:29,840
It's quite a risky improvisation,
so we'll see.
270
00:13:29,880 --> 00:13:31,240
I hope they like it.
271
00:13:32,320 --> 00:13:34,360
You have just ten minutes, guys.
DISTANT SQUEAL
272
00:13:34,400 --> 00:13:35,440
I know.
273
00:13:35,480 --> 00:13:37,200
Please, just ten minutes.
274
00:13:38,480 --> 00:13:41,360
I've got about 15 minutes
of plating up to do.
275
00:13:44,960 --> 00:13:46,120
Beautiful.
276
00:13:49,760 --> 00:13:51,880
I am currently freaking out.
277
00:13:56,640 --> 00:13:58,560
Guys, you've just got
three minutes left.
278
00:13:58,600 --> 00:14:00,720
Quick, quick, quick.
279
00:14:00,760 --> 00:14:03,320
I am using the whole kitchen today.
280
00:14:05,440 --> 00:14:08,040
I think one will probably
be enough, actually.
281
00:14:10,880 --> 00:14:13,800
You are down to your
final, final touches.
282
00:14:17,880 --> 00:14:18,880
Stop!
283
00:14:18,920 --> 00:14:20,680
Everybody stop.
284
00:14:20,720 --> 00:14:23,120
That was really down to the wire.
285
00:14:28,200 --> 00:14:30,640
NARRATOR: To earn her place
in Finals Week,
286
00:14:30,680 --> 00:14:35,320
actor Amy's first-class tray
consists of duck a l'orange
287
00:14:35,360 --> 00:14:38,320
with fondant potatoes,
beetroot puree,
288
00:14:38,360 --> 00:14:41,760
torched orange, and an orange sauce,
289
00:14:41,800 --> 00:14:45,160
served with a creamed mushroom
and truffle vol-au-vent,
290
00:14:45,200 --> 00:14:47,880
followed by a
salted butterscotch whip
291
00:14:47,920 --> 00:14:50,600
and a brandy snap
filled with berries.
292
00:14:52,360 --> 00:14:54,000
This is a great-looking meal.
293
00:14:54,040 --> 00:14:56,560
If I was on an aeroplane
and I got this in front of me,
294
00:14:56,600 --> 00:14:58,080
I'd be quite excited.
295
00:15:09,280 --> 00:15:11,360
That duck is beautiful.
296
00:15:11,400 --> 00:15:15,840
Crispy, seasoned skin,
really lovely, juicy pink flesh,
297
00:15:15,880 --> 00:15:19,560
an orange sauce that's got as
much bitterness as it has sweetness.
298
00:15:19,600 --> 00:15:21,400
Well done.
299
00:15:21,440 --> 00:15:23,000
Your mushroom vol-au-vent is great.
300
00:15:23,040 --> 00:15:24,080
Absolutely perfect.
301
00:15:24,120 --> 00:15:26,240
Amp with mushrooms,
really, really woody.
302
00:15:26,280 --> 00:15:27,920
The puff pastry - lovely and flaky.
303
00:15:27,960 --> 00:15:30,320
Cooked all the way through
and falling apart.
304
00:15:30,360 --> 00:15:31,920
Potatoes - nice and soft.
305
00:15:31,960 --> 00:15:34,160
Beetroot puree - nice and smooth.
306
00:15:34,200 --> 00:15:37,360
Your butterscotch whip
is lovely and light.
307
00:15:37,400 --> 00:15:39,000
I love this brandy snap.
308
00:15:39,040 --> 00:15:41,480
The dessert takes me back
to my childhood.
309
00:15:41,520 --> 00:15:45,200
I'm so, so impressed with this meal,
310
00:15:45,240 --> 00:15:49,760
I would change airlines if I could
eat like this on an aeroplane.
311
00:15:51,880 --> 00:15:54,200
SHE SIGHS
I'm so relieved.
312
00:15:54,240 --> 00:15:56,680
I got very hot in that kitchen,
313
00:15:56,720 --> 00:15:58,640
and I smell of duck fat,
314
00:15:58,680 --> 00:16:00,840
so I don't feel great physically,
315
00:16:00,880 --> 00:16:03,440
but mentally, I'm very happy.
316
00:16:06,040 --> 00:16:07,000
Wynne.
317
00:16:08,040 --> 00:16:09,040
Where's Wynne?
318
00:16:12,080 --> 00:16:14,280
LAUGHTER
319
00:16:15,880 --> 00:16:17,680
Welcome aboard Wynne Air.
320
00:16:17,720 --> 00:16:20,440
May I tell you?
I've only got one life jacket.
321
00:16:20,480 --> 00:16:24,440
So whichever judge is kindest to me
will get the life jacket.
322
00:16:24,480 --> 00:16:26,400
Wynne, tell us what
you've presented us.
323
00:16:26,440 --> 00:16:30,320
I've brought you land, sea, and air.
324
00:16:30,360 --> 00:16:32,560
NARRATOR: To represent land,
325
00:16:32,600 --> 00:16:36,200
opera singer Wynne has cooked
fillet of Wagyu beef,
326
00:16:36,240 --> 00:16:40,840
served on potato puree with fondant
vegetables, enoki mushrooms,
327
00:16:40,880 --> 00:16:41,640
served on potato puree with fondant
vegetables, enoki mushrooms,
328
00:16:41,680 --> 00:16:43,960
and a red wine jus.
329
00:16:44,000 --> 00:16:47,720
For the sea, an oyster
with Vietnamese dressing.
330
00:16:47,760 --> 00:16:49,640
And to represent the air,
331
00:16:49,680 --> 00:16:53,400
a biscuit base panna cotta
topped with roasted plums
332
00:16:53,440 --> 00:16:55,400
and a mango jus.
333
00:17:04,400 --> 00:17:06,280
Lovely crisp outside
of that piece of steak.
334
00:17:06,320 --> 00:17:07,720
It's been sealed very, very well.
335
00:17:07,760 --> 00:17:09,520
A nice bit of fruitiness
from the sauce.
336
00:17:09,560 --> 00:17:11,320
The mushrooms are great.
337
00:17:11,360 --> 00:17:13,080
Your torpedo-shaped vegetables
338
00:17:13,120 --> 00:17:15,280
that have been cooked
with stock and butter
339
00:17:15,320 --> 00:17:17,320
are absolutely delightful.
340
00:17:17,360 --> 00:17:19,080
The oyster is fabulous.
341
00:17:19,120 --> 00:17:22,120
Mirin and a little bit of chilli,
it's quite sharp,
342
00:17:22,160 --> 00:17:25,720
but you get all that saltiness
of that oyster. That's great.
343
00:17:25,760 --> 00:17:29,240
I really, really love this dessert.
344
00:17:29,280 --> 00:17:31,560
Your pastry work
is really, really good.
345
00:17:31,600 --> 00:17:33,000
The whole thing is not too sweet.
346
00:17:33,040 --> 00:17:34,680
I'm really impressed.
347
00:17:34,720 --> 00:17:37,000
In the immortal words
of Gavin and Stacey,
348
00:17:37,040 --> 00:17:38,560
"That's lush."
349
00:17:39,720 --> 00:17:40,920
It is properly lush.
350
00:17:44,880 --> 00:17:47,080
I love to give a performance.
351
00:17:47,120 --> 00:17:51,000
When food hits the table,
it should be all your senses.
352
00:17:51,040 --> 00:17:53,320
It should be good on the eye,
good on the taste buds,
353
00:17:53,360 --> 00:17:55,080
and I hope that's what I did.
354
00:17:57,040 --> 00:18:00,080
Musician Max has cooked
a Thai green curry
355
00:18:00,120 --> 00:18:03,080
flavoured with lime leaves
and ginger,
356
00:18:03,120 --> 00:18:05,680
topped with a jumbo prawn,
357
00:18:05,720 --> 00:18:07,640
with coconut rice
358
00:18:07,680 --> 00:18:12,240
and an Asian salad of mixed
vegetables, coriander and cashew nuts
359
00:18:12,280 --> 00:18:12,640
and an Asian salad of mixed
vegetables, coriander and cashew nuts
360
00:18:12,680 --> 00:18:14,800
with a garlic and sesame dressing.
361
00:18:16,240 --> 00:18:20,680
For dessert, he's made a vanilla
panna cotta with strawberry compote,
362
00:18:20,720 --> 00:18:23,480
lime ice cream, and chocolate soil.
363
00:18:37,800 --> 00:18:40,280
Really enjoying the flavour
of the Thai curry.
364
00:18:40,320 --> 00:18:43,200
I'm liking the lime leaf
zingy-ness, citrus-ness.
365
00:18:43,240 --> 00:18:45,920
I also like the little hint of
chilli running through it as well.
366
00:18:45,960 --> 00:18:47,840
Love the crunch of the vegetables,
367
00:18:47,880 --> 00:18:49,520
but find the texture too thick.
368
00:18:49,560 --> 00:18:50,880
OK.
369
00:18:50,920 --> 00:18:54,720
Max, there's some stuff on here
which are really big hitters.
370
00:18:54,760 --> 00:18:56,360
Love the vibrancy of the salad.
371
00:18:56,400 --> 00:18:58,120
You've got all those
lovely vegetables,
372
00:18:58,160 --> 00:18:59,720
the cashew nuts running through it.
373
00:18:59,760 --> 00:19:01,560
Carrots and the peppers, good.
374
00:19:01,600 --> 00:19:02,880
Your rice itself,
375
00:19:02,920 --> 00:19:04,800
I like the flavour
of the coconut milk,
376
00:19:04,840 --> 00:19:08,280
but some of the rice grains
are cooked, some of them aren't.
377
00:19:09,280 --> 00:19:11,280
That panna cotta, I think,
is absolutely lovely.
378
00:19:11,320 --> 00:19:13,160
And that strawberry coulis
across the top,
379
00:19:13,200 --> 00:19:15,720
it's got the flavour
of strawberry jam.
380
00:19:15,760 --> 00:19:18,600
Your ice cream is fantastic.
Thank you.
381
00:19:18,640 --> 00:19:19,800
You make great ice cream.
382
00:19:19,840 --> 00:19:21,720
You need to open up
an ice cream shop, Max,
383
00:19:21,760 --> 00:19:23,000
cos it's really, really good.
384
00:19:23,040 --> 00:19:26,520
I like the real zing of that lime
with the strawberry puree,
385
00:19:26,560 --> 00:19:27,920
I think that's good.
386
00:19:29,760 --> 00:19:31,360
Glad that's over.
387
00:19:31,400 --> 00:19:33,440
I felt like I did pretty good today.
388
00:19:33,480 --> 00:19:34,800
I was pushed for time,
389
00:19:34,840 --> 00:19:37,560
but that's the happiest I've been
with something that I've made.
390
00:19:39,840 --> 00:19:42,480
Reality star Luca's first-class tray
391
00:19:42,520 --> 00:19:46,720
is roast guinea fowl stuffed with
chicken and mushroom mousse,
392
00:19:46,760 --> 00:19:48,680
honey glazed candied beetroot,
393
00:19:48,720 --> 00:19:51,400
and a Muscat wine sauce,
394
00:19:51,440 --> 00:19:54,800
a side of rosemary
parmentier potatoes,
395
00:19:54,840 --> 00:19:56,800
and a limoncello cheesecake,
396
00:19:56,840 --> 00:19:59,760
topped with mango
and passion fruit jelly.
397
00:20:04,440 --> 00:20:05,440
Ooh!
398
00:20:11,680 --> 00:20:13,680
You've cooked that guinea fowl
really well.
399
00:20:13,720 --> 00:20:15,440
Crispy skin,
it's not drying out at all.
400
00:20:15,480 --> 00:20:18,160
Inside there, you've got a moist
stuffing of chicken and mushroom
401
00:20:18,200 --> 00:20:19,760
with quite a bit of seasoning.
402
00:20:19,800 --> 00:20:22,000
Nice crack of pepper in there.
I like that.
403
00:20:22,040 --> 00:20:24,560
Earthy beetroot, I think,
is a great addition.
404
00:20:24,600 --> 00:20:27,800
A little bit of sweetness
that actually matches the sweetness
405
00:20:27,840 --> 00:20:30,880
of the dessert wine in your sauce.
406
00:20:30,920 --> 00:20:32,640
I really like your
little crispy potatoes,
407
00:20:32,680 --> 00:20:34,840
they've got a little flavour
of rosemary to them.
408
00:20:34,880 --> 00:20:37,360
It's well salted.
A nice little side dish.
409
00:20:37,400 --> 00:20:39,920
I feel I could eat those
by themselves.
410
00:20:39,960 --> 00:20:42,120
Your dessert is very good.
411
00:20:42,160 --> 00:20:44,160
It has just set.
412
00:20:44,200 --> 00:20:47,800
You've got a nice, crunchy, thin,
buttery biscuit base.
413
00:20:47,840 --> 00:20:51,280
That's a really good tropical
mango jelly on the top of there.
414
00:20:51,320 --> 00:20:53,160
That's a delight.
415
00:20:53,200 --> 00:20:54,600
Thank you.
416
00:20:54,640 --> 00:20:56,600
I'm happy. I'm glad it's done.
417
00:20:56,640 --> 00:20:59,680
There was a lot on show,
and it showed what I can do,
418
00:20:59,720 --> 00:21:03,000
but I want to keep proving myself.
I want to be here,
419
00:21:03,040 --> 00:21:05,840
and it's the time to take a risk
if you're going to.
420
00:21:07,720 --> 00:21:10,120
To secure his place in Finals Week,
421
00:21:10,160 --> 00:21:12,960
comedian Marcus
has cooked pork fillet
422
00:21:13,000 --> 00:21:16,720
filled with nduja salami,
fennel and hazelnuts,
423
00:21:16,760 --> 00:21:20,120
a roasted cabbage kebab
with cabbage puree,
424
00:21:20,160 --> 00:21:23,680
sage and parmesan gnocchi
with a parmesan tuile,
425
00:21:23,720 --> 00:21:26,240
and a matcha green tea Swiss roll
426
00:21:26,280 --> 00:21:30,280
with raspberry yuzu filling
and a raspberry mint sorbet.
427
00:21:31,320 --> 00:21:32,720
GREGG: Oh.
428
00:21:32,760 --> 00:21:34,040
Ah.
429
00:21:35,120 --> 00:21:36,800
Ooh. Marcus, I'm sorry,
430
00:21:36,840 --> 00:21:38,720
we've got undercooked pork here.
431
00:21:38,760 --> 00:21:40,760
There are bits that are raw.
432
00:21:46,760 --> 00:21:48,560
Your nduja hasn't melted enough.
433
00:21:48,600 --> 00:21:51,920
You wrapped it in ham first
before you put it in as a stuffing,
434
00:21:51,960 --> 00:21:55,120
that means that there's no heat
going anywhere in or out.
435
00:21:55,160 --> 00:21:58,120
The result of that is
I've got pork towards the centre
436
00:21:58,160 --> 00:22:01,200
which is not cooked,
and that's a shame.
437
00:22:01,240 --> 00:22:03,920
Apart from the pork,
which is impossible to ignore,
438
00:22:03,960 --> 00:22:06,160
everything is lovely.
439
00:22:06,200 --> 00:22:09,680
Love that char on the cabbage,
and the cabbage puree surprised me,
440
00:22:09,720 --> 00:22:12,520
because it's got an almost
sweet finish.Yeah.
441
00:22:12,560 --> 00:22:14,240
You made potato gnocchi.
442
00:22:14,280 --> 00:22:16,960
They're lovely and light,
and they're really small.
443
00:22:17,000 --> 00:22:19,080
Nice palms and tuile as well.
444
00:22:19,120 --> 00:22:20,880
With this Swiss roll,
445
00:22:20,920 --> 00:22:24,840
you get that almost tropical
hint of flowery tea flavour,
446
00:22:24,880 --> 00:22:26,880
and then a cream that's
not too sweetened
447
00:22:26,920 --> 00:22:29,600
with the sharpness
of fruit as well.
448
00:22:29,640 --> 00:22:32,240
Your sorbet is really vibrant
and quite sharp,
449
00:22:32,280 --> 00:22:34,960
like a good old-fashioned
'70s palate cleanser.
450
00:22:35,000 --> 00:22:36,680
But the concern for me is that
451
00:22:36,720 --> 00:22:39,800
I've got a piece of pork here
which is not cooked.
452
00:22:41,720 --> 00:22:44,600
HE SIGHS
Devastated, to be honest.
453
00:22:44,640 --> 00:22:45,960
Just dropped the ball.
454
00:22:46,000 --> 00:22:48,440
It's a big mistake, that.
It's really big.
455
00:22:49,880 --> 00:22:51,600
Last up is singer Jamelia.
456
00:22:52,920 --> 00:22:56,160
She's serving salt fish cappelletti
457
00:22:56,200 --> 00:22:58,560
with crab, monk's beard,
458
00:22:58,600 --> 00:23:01,600
burnt orange segments,
and a prawn bisque...
459
00:23:03,240 --> 00:23:05,520
..garlic bread with confit garlic,
460
00:23:05,560 --> 00:23:07,800
and a cornmeal porridge brulee.
461
00:23:15,440 --> 00:23:18,000
Your cappelletti themselves
are made really, really well.
462
00:23:18,040 --> 00:23:20,000
Your pasta's nice and fine.
463
00:23:20,040 --> 00:23:21,840
The salt fish, I really like.
464
00:23:21,880 --> 00:23:24,040
Garlic bread's fantastic. I love it.
465
00:23:24,080 --> 00:23:26,760
Nice and crispy on top,
lashings of garlic.
466
00:23:26,800 --> 00:23:30,040
I really like all the flavours
in this bowl.
467
00:23:30,080 --> 00:23:32,520
It's big, it's punchy.
468
00:23:32,560 --> 00:23:34,560
There's a whack of chilli
in there as well,
469
00:23:34,600 --> 00:23:37,640
but I like the sweet finish
because of all those prawns.
470
00:23:37,680 --> 00:23:39,000
Prawns are naturally sweet.
471
00:23:39,040 --> 00:23:41,080
I love the flavour of your porridge.
472
00:23:41,120 --> 00:23:43,400
That fragrance and flavour
of coconut milk,
473
00:23:43,440 --> 00:23:44,760
a little bit of cinnamon,
474
00:23:44,800 --> 00:23:46,960
nice bit of star anise
going through the back of it -
475
00:23:47,000 --> 00:23:48,640
I think it's really good.
476
00:23:50,880 --> 00:23:53,560
The thing that I care about most
is flavour.
477
00:23:53,600 --> 00:23:56,440
Seemed to have went down quite well.
478
00:23:56,480 --> 00:23:58,520
Buzzing about my garlic bread.
479
00:23:58,560 --> 00:24:00,480
Yeah, I just hope it's enough.
480
00:24:03,160 --> 00:24:06,200
I have never eaten like that
on an aeroplane,
481
00:24:06,240 --> 00:24:08,480
and I don't expect I ever will.
482
00:24:08,520 --> 00:24:09,800
We've got a decision to make.
483
00:24:09,840 --> 00:24:11,960
We only have five places
in Finals Week.
484
00:24:12,000 --> 00:24:15,120
That does mean that one of them's
going home.
485
00:24:15,160 --> 00:24:19,880
For me, there was one cook today
who was absolutely first class,
486
00:24:19,920 --> 00:24:20,000
For me, there was one cook today
who was absolutely first class,
487
00:24:20,040 --> 00:24:21,280
and that was Amy.
488
00:24:21,320 --> 00:24:23,600
I thought Amy's food today
was absolutely spot on.
489
00:24:23,640 --> 00:24:25,640
It actually looked like something
490
00:24:25,680 --> 00:24:28,640
I would expect in first-class travel
in the 1970s.
491
00:24:28,680 --> 00:24:31,000
It was properly brilliant.
492
00:24:31,040 --> 00:24:35,800
Today, what Wynne did was gave us
food that he really loves to eat.
493
00:24:35,840 --> 00:24:36,680
Today, what Wynne did was gave us
food that he really loves to eat.
494
00:24:36,720 --> 00:24:39,640
All in all, a pretty solid round.
495
00:24:39,680 --> 00:24:42,960
Another person who's really
impressed me today is Luca.
496
00:24:43,000 --> 00:24:44,600
His work is quality.
497
00:24:45,840 --> 00:24:47,560
Now, Jamelia interested me
in this round.
498
00:24:47,600 --> 00:24:50,000
I've got to say, I was really
impressed with the flavours
499
00:24:50,040 --> 00:24:51,360
that were in those dishes.
500
00:24:51,400 --> 00:24:53,120
I'd like to see her go through
to Finals Week,
501
00:24:53,160 --> 00:24:54,480
if that's OK with you.
502
00:24:54,520 --> 00:24:58,640
Amy, Wynne, Luca, and Jamelia
through to Finals Week.
503
00:24:58,680 --> 00:25:00,080
There's two more to talk about -
504
00:25:00,120 --> 00:25:02,840
Max and Marcus.
505
00:25:02,880 --> 00:25:05,200
Marcus are usually cooks lots
and lots of different things.
506
00:25:05,240 --> 00:25:06,440
Today, pared it right back.
507
00:25:06,480 --> 00:25:08,920
And he had a couple of things
which I thought were really good.
508
00:25:08,960 --> 00:25:13,160
We had a really lovely light sponge
and a really sharp raspberry sorbet.
509
00:25:13,200 --> 00:25:14,800
Nice, light gnocchi.
510
00:25:14,840 --> 00:25:17,640
The issue was we had a piece of pork
which should have been delicious,
511
00:25:17,680 --> 00:25:19,600
and that pork wasn't cooked enough.
512
00:25:19,640 --> 00:25:21,200
The pork was raw.
513
00:25:21,240 --> 00:25:23,320
You couldn't eat it.
514
00:25:23,360 --> 00:25:25,920
Max, I liked the flavour
of that curry sauce.
515
00:25:25,960 --> 00:25:27,400
It was really, really tasty.
516
00:25:27,440 --> 00:25:30,240
But the rice, some of my bits
weren't cooked, some were.
517
00:25:30,280 --> 00:25:32,000
And it was far too thick.
518
00:25:32,040 --> 00:25:34,560
However, the dessert,
that lime ice cream,
519
00:25:34,600 --> 00:25:36,160
was absolutely delicious.
520
00:25:36,200 --> 00:25:37,600
I loved the panna cotta.
521
00:25:37,640 --> 00:25:39,760
I liked the strawberry puree.
522
00:25:39,800 --> 00:25:40,840
I thought he did well.
523
00:25:40,880 --> 00:25:42,680
Right now, we've got
to make a decision.
524
00:25:42,720 --> 00:25:45,480
Who's going through to Finals Week,
and who's going home?
525
00:25:48,040 --> 00:25:50,560
I'm still really hoping
that there's some way,
526
00:25:50,600 --> 00:25:52,320
because of what else I cooked,
527
00:25:52,360 --> 00:25:54,760
that I go forward
in the competition.
528
00:25:54,800 --> 00:25:58,080
But there's another part
of me thinks, if I do...
529
00:25:59,200 --> 00:26:01,400
..I'm not sure
that would be quite right.
530
00:26:02,960 --> 00:26:04,680
Everyone in it's so good, so...
531
00:26:04,720 --> 00:26:08,720
..if I go today, like, fair enough.
532
00:26:08,760 --> 00:26:11,240
Because everyone is, like,
really talented.
533
00:26:20,400 --> 00:26:22,720
Well done, all six of you.
534
00:26:22,760 --> 00:26:25,320
You are unrecognisable
as the nervous cooks
535
00:26:25,360 --> 00:26:27,360
who first walked into our kitchen.
536
00:26:28,920 --> 00:26:31,520
Five of you are going through
to Finals Week.
537
00:26:31,560 --> 00:26:33,360
One of you is leaving us.
538
00:26:35,960 --> 00:26:38,720
Marcus, Max...
539
00:26:38,760 --> 00:26:40,400
..it's down to you two.
540
00:26:42,240 --> 00:26:45,280
The celebrity to go through
to Finals Week is...
541
00:26:50,680 --> 00:26:52,120
..Max.
542
00:26:52,160 --> 00:26:54,280
Congratulations.
Well done, mate.
543
00:26:54,320 --> 00:26:56,360
Marcus, so sorry.
544
00:26:57,920 --> 00:27:01,400
One of those days where it just
didn't quite go to plan. Mate!
545
00:27:07,960 --> 00:27:10,960
I'm not surprised,
but oh, man, I'm gutted.
546
00:27:12,600 --> 00:27:14,560
I've had such an amazing time.
547
00:27:14,600 --> 00:27:16,840
I feel very proud of what I've done,
548
00:27:16,880 --> 00:27:20,920
and I'm genuinely thrilled for
all of them that they've gone on.
549
00:27:20,960 --> 00:27:22,920
So sad not to be with them.
550
00:27:25,840 --> 00:27:27,560
ALL CHEER
551
00:27:27,600 --> 00:27:28,800
Congratulations, you five.
552
00:27:28,840 --> 00:27:30,600
You are through to Finals Week.
553
00:27:32,200 --> 00:27:35,040
Wow, Finals Week. That's mad.
554
00:27:35,080 --> 00:27:36,960
I was halfway out the door, then,
555
00:27:37,000 --> 00:27:38,960
when they put me in the bottom two.
556
00:27:39,000 --> 00:27:40,360
Just feels so good.
557
00:27:41,480 --> 00:27:44,240
I'm just so thrilled to be here,
I can't tell you.
558
00:27:44,280 --> 00:27:46,480
And I'll keep my mind going
in tangents
559
00:27:46,520 --> 00:27:47,960
like I have all the way along,
560
00:27:48,000 --> 00:27:50,040
and I'll create something.
561
00:27:50,080 --> 00:27:51,640
I'm going to celebrate tonight.
562
00:27:51,680 --> 00:27:54,280
Yeah, and just hug my daughters
and just tell them, like,
563
00:27:54,320 --> 00:27:55,680
"Mummy's a finalist."
564
00:27:58,880 --> 00:28:01,360
It feels like the best day ever.
565
00:28:01,400 --> 00:28:02,800
I'm so pleased.
566
00:28:02,840 --> 00:28:05,200
I'm so exhausted, but I'm so happy.
567
00:28:06,600 --> 00:28:08,680
I'm absolutely buzzing.
I can't believe it.
568
00:28:08,720 --> 00:28:12,200
I didn't think I'd be here,
so who knows if I can win it now?
569
00:28:12,240 --> 00:28:13,840
Got to start believing.
570
00:28:17,440 --> 00:28:19,480
Next time...
571
00:28:19,520 --> 00:28:20,520
Ah!
572
00:28:20,560 --> 00:28:22,840
..it's the Celebrity MasterChef
finals.
573
00:28:22,880 --> 00:28:24,080
What could go wrong, eh?
574
00:28:24,120 --> 00:28:25,160
This is burnt!
575
00:28:25,200 --> 00:28:26,720
Disaster number one.
576
00:28:26,760 --> 00:28:29,040
Work faster, work harder.
577
00:28:29,080 --> 00:28:30,640
Yeah, yeah, I'm happy.
578
00:28:30,680 --> 00:28:32,320
At the end of the week,
579
00:28:32,360 --> 00:28:35,840
either Amy, Luca, Max,
580
00:28:35,880 --> 00:28:37,000
Jamelia...
Yes!
581
00:28:37,040 --> 00:28:38,040
..or Wynne...
582
00:28:38,080 --> 00:28:39,520
OPERATICALLY:# Yes, Chef! #
583
00:28:39,560 --> 00:28:42,200
..will be crowned
this year's champion.
584
00:28:44,000 --> 00:28:45,200
I am blown away.