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It's the professional MasterChef
quarterfinal.

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These five skilful chefs triumphed
in their heats.

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And tonight, they'll be judged on two
tough challenges,

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designed to test them even further.

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I'm so pleased to be here but,
obviously, the more you're here,

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the more you want to keep
coming back.

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The pressure will keep
on increasing, for sure.

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Adrenaline's starting to pump
a little bit

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and I really can't wait
to start cooking.

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Yeah, I'm definitely
bringing my A-game today.

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You only get one chance
to prove yourself

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and, if you mess it up,
you're going home.

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First, they will need to devise
and cook a stand-out dish

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using a mystery ingredient.

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You absolutely have smashed
this brief to pieces.

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Those that succeed will go on to cook

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for three of the country's
most discerning food critics.

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It's a dish full of great things
cooked really, really nicely.

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Only the very best will earn
a place in knockout week.

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They're going to have to take
some risks.

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I want to see the wow factor.

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Good cooking? We left that alone
in the last round.

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We need to start touching on
brilliant.

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Chefs, welcome back.

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Welcome to your quarterfinal.

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This is an invention test.

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You're going to have to think
on your feet.

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Show us how good you really are.

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On your bench, there is a box.

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Underneath that box
is an ingredient.

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Would you please now reveal
the ingredient?

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We literally want you to go nuts.

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Sweet or savoury -

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- you choose whatever you want,
but your dish must feature nuts.

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Have a look at the beautiful
larder we have here.

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We are going to give you
ten minutes

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to come up and choose your
ingredients.

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At the end of this,

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one of you will be leaving
the competition.

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Come on, let's go nuts.

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To create their dish,

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the chefs have a selection
of hazelnuts, pistachios, peanuts,

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cashews and walnuts, as well
as flaked almonds and nut butters.

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They also have a variety of meat,
fish, vegetables, fruits,

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herbs and spices.

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There's a whole array
of ingredients

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for our chefs to choose from,

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but nuts has to be the core
of the dish.

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I'm going down the sweet
option today...

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...and using as many nuts as I can.

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I want them to use different
combinations.

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They can use them in a paste
or as a sauce.

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They can use it as a crumble
or crush.

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They could use it in a vinaigrette.

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There is so much the chefs can do,

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but they're going
to have to get creative.

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They're going to have to get
imaginative.

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Quite overwhelming, but just trying
to pull things together.

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There are so many different
varieties of nuts available.

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They all come with their unique
flavour.

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There's probably nuts on 90%
of my menu from work.

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I'm feeling nervous, but I'm feeling
better now

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than I was when I walked in.

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So I've just got to focus
and hopefully nail the dishes.

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Right, chefs,
your ten minutes are now up.

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70 minutes to showcase nuts.

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Off you go.

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25-year-old head chef Cameron
from the Scottish Highlands got

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off to a strong start, with ambitious
classics, demonstrating

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lots of technique,
impressing all the judges.

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You can't really practise
for this round, you know.

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I'd like to think I'm very good
at thinking on the spot.

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It's what we do at work all
the time. But we'll find out today.

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Cameron, what nuts have you chosen
and what's your dish?

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So I've chosen hazelnuts, almonds
and the dry-roasted peanuts.

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I'm doing a chocolate cremeux,
a hazelnut brittle,

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caramel and dry-roasted peanut
ice cream

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and some toasted almonds,

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just to finish the cremeux off,
for a bit of texture.

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Oh! Ooh! You love a pudding.

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Yeah, and that actually sounds
fantastic.

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As soon as I saw the nuts,
I thought of chocolate,

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so I'm just going with my instinct.

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Cameron is making a chocolate
cremeux,

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which is a little bit
like a chocolate mousse.

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It needs to be beautiful and smooth,
perfectly set.

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He's got dry-roasted nuts
in a caramel ice cream.

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They've got their own unique
flavour

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and that running through a caramel
ice cream, that might be that little

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twist that takes this dessert
to a whole new level.

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He's also going to give
us a brittle as well.

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I love the way that Cameron
is choosing to showcase those nuts.

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Three different types,
three different textures,

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three different flavours.

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Self-taught chef patron Rosie
runs her own cafe-restaurant

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in East Sussex.

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Although she got off to a shaky
start in her Skills Test,

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she secured her quarterfinal place
with some adventurous combinations,

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inspired by her travels.

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I don't have a game plan
for the invention test

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other than stick to what I know,
make sure it tastes delicious

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and don't overcomplicate it.

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Rosie, are you used to cooking
like this,

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whatever ingredients turn up?

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I did some cooking for a kind
of fishing lodge in Russia,

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like, up near the Arctic Circle.

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You didn't know what ingredients
were going to come.

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You had to think on your feet
and make something really delicious.

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But it was a totally different thing
in a very relaxed environment

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with people whose expectations
weren't as high as yours.

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So there's a difference between
drunk fishermen and Marcus Wareing.

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There is a difference, yeah, 100%.

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Rosie has decided to showcase
the pistachio.

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Pistachio is a great flavour.
It's oily.

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It's got quite a unique flavour
so it will stand out.

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We've got a frangipane tart.
She's made the frangipane mix,

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put some pistachios through that.

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Come on, babies.

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She's making a pistachio
and cardamom ice cream.

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That's going to be big and full of
flavour.

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The most important thing
is the infusion of the pistachio

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coming through in the milk
before she makes the ice cream.

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We've also got a pistachio caramel
tuille.

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An ice cream, a tuille and a tart.

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Now, timing is going to be
massive here, absolutely massive.

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There is a lot to do.

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Chefs, 25 minutes gone!

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Oh, come on.

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24-year-old sous-chef Dara
saw his nerves get the better of him

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in the Skills Test, but impressed
with his balance of flavours

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and creativity
in the signature round.

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I want to go in with a level
head and open mind.

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If I don't, my nerves
will take over again

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and I'll start getting jolty, which
is something I don't need today.

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I need to hit the ground running
and create something that's not

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just going to benefit me,
it's going to wow the judges.

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How good are you at thinking
on your feet, creating a dish?

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I'm imaginative.

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I like using ingredients
I don't normally get my hands on

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so, when I have the chance to use
something,

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I go for it or and give it my all,
something from nothing, make it amazing.

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What nuts have you chosen
and what is your dish?

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So I have chosen almonds,

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flaked almonds, hazelnuts,
peanuts and pistachios.

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So I'm going to do Paris-Brest...
Oh!

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Oh! ..with an orange and vanilla
cream, er, strawberry.

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And I'm going to cover the
Paris-Brest in nuts as well.

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So as it rises, the nuts
will cook into it.

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Dara is making possibly one
of my favourite desserts ever,

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and that's a Paris-Brest.

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It's a beautiful thing. Light,
but of course, a little bit

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of a crust on the choux pastry.

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Dara has got a few little crushed
hazelnuts and some sliced almond,

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and he's putting those on top
before they go in the oven.

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But his choice of filling I find
unusual.

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Traditionally, it would be a coffee
cream with almonds on the top.

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We've got orange cream with
strawberries and nuts on the top.

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Now, I ask you - nuts and
strawberry? Nuts and orange?

159
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I question whether he's got enough
nuts running through this dish.

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After an impressive first round...

161
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I would go as far as to say

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this may be the best Skills Test
I've ever seen.

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...head chef Charlie went on to wow
the judges with his own twist

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on classic dishes.

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Charlie, seriously, how do you feel
about an invention test?

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I've worked in some pretty
fast-paced environment kitchens,

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so I've been looking forward to the
invention tests, believe it or not.

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We're all in the same boat.
We've all got the same ingredients.

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And we've all got the same amount
of time to think of a dish.

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It's literally go in and do
what you can do.

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I'm using almond nuts in a
frangipane tart.

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And then I've also got toasted
pistachios going through the Chantilly.

173
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And then I've also got an almond
liqueur going throughout the whole

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dish as well, to really make
sure it's focused on nuts.

175
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I'm using a lot of apricots,

176
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so it's really important that I
don't overkill the nuts

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with apricots.

178
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Oh, Charlie's doing frangipane.

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Lovely. Got to keep it moist.

180
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Not wet, but moist.
Can't dry out.

181
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And we've got a Chantilly cream
that he's flavouring with almond

182
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liqueur, so he's keeping
the nut theme going.

183
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He's also taking apricots.

184
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That almond liqueur is often
made with apricot stones.

185
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So there is a really good link
in there.

186
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That's classic combinations.

187
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Love the sound of the dessert.

188
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But I think he could have done
a little bit

189
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more with the pistachios.

190
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Where's thinking out of the box?

191
00:10:52,680 --> 00:10:55,055
Right, Chefs, you have got 15
minutes left.

192
00:10:55,080 --> 00:10:56,535
15 minutes.

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Somerset-based head chef Tommy won
the judges over, with his precise

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cookery and elegant, flavourful
plates

195
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seeing him sail through the heats.

196
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Being chucked with random
ingredients.

197
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That's not my forte.
I like to be organised.

198
00:11:16,280 --> 00:11:17,855
I like to have my written lists.

199
00:11:17,880 --> 00:11:21,215
I like to know what I'm doing.
Job, next job, you know?

200
00:11:21,240 --> 00:11:25,095
So today's just a completely
different ball game.

201
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You're the only chef in the room
not doing a dessert. Really?

202
00:11:27,760 --> 00:11:31,535
I just, straight away, went to nuts,
something savoury. What's your dish?

203
00:11:31,560 --> 00:11:33,855
So, it's essentially duck breast.

204
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I've got some crispy duck.

205
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Where are the nuts sitting in the
dish?

206
00:11:38,760 --> 00:11:41,615
So the duck is just plain
on its own?

207
00:11:41,640 --> 00:11:44,695
Essentially, yeah. I've got some
candied hazelnuts ready, so it'll

208
00:11:44,720 --> 00:11:46,855
be quite sweet and crunchy,
obviously.

209
00:11:46,880 --> 00:11:49,695
Going to do a chestnut puree.

210
00:11:49,720 --> 00:11:51,215
Duck is a strong meat.

211
00:11:51,240 --> 00:11:52,735
It can take over flavours.

212
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Duck and nut, I've never had.

213
00:11:54,160 --> 00:11:57,855
So...a bit of a question mark,
but let's give it a go.

214
00:11:59,200 --> 00:12:02,255
He's also braising the leg
and the thigh to put

215
00:12:02,280 --> 00:12:03,415
through this dish as well.

216
00:12:03,440 --> 00:12:05,895
But the most important thing
is, if you're going to be serving

217
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a crispy duck, this duck
has to be crispy.

218
00:12:09,560 --> 00:12:11,615
Chestnut puree - it tends to be a
little bit sweet.

219
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If it is sweet, it's fine,
because that'll work well with duck.

220
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We want that smooth and very,
very creamy.

221
00:12:17,400 --> 00:12:20,495
You don't want chunks in there.

222
00:12:20,520 --> 00:12:25,095
It's going be a bit of salad, some
nice dressing, toasted pine nuts.

223
00:12:25,120 --> 00:12:27,935
I'm going to finish the sauce and
maybe like a peanut butter, maybe

224
00:12:27,960 --> 00:12:29,655
some chopped herbs through
that as well.

225
00:12:29,680 --> 00:12:31,895
You look a little bit like you're
out of your comfort zone.

226
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I'm feeling confident that I can do
this, but I'm definitely

227
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out of my comfort zone.

228
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Tommy's a bit concerned,
but he's a chef that's really trying

229
00:12:40,840 --> 00:12:42,415
very hard to impress.

230
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And that's what an invention
test is all about.

231
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That is exactly what we asked
them to do.

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00:12:48,200 --> 00:12:50,415
Chefs, you have five minutes left.

233
00:13:02,040 --> 00:13:03,775
Concentrate. Piping bag.

234
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Bringing everything together now.

235
00:13:08,160 --> 00:13:10,575
I just want to get it as
good as I possibly can.

236
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Cremeux. Where's the cremeux?

237
00:13:13,280 --> 00:13:15,375
In the blast chiller. Yeah. Ice
cream OK? Yeah.

238
00:13:15,400 --> 00:13:16,535
It's in the freezer.

239
00:13:17,960 --> 00:13:20,775
How long have we got left,
please? 60 seconds.

240
00:13:20,800 --> 00:13:22,215
60 seconds.

241
00:13:36,000 --> 00:13:38,775
Very, very last touches.
Just seconds left.

242
00:13:46,720 --> 00:13:48,735
Time's up! Well done.

243
00:13:54,720 --> 00:13:57,015
Fighting for a chance to face
the critics,

244
00:13:57,040 --> 00:14:01,935
head chef Tommy has served
pan-seared duck breast,

245
00:14:01,960 --> 00:14:06,135
braised and fried crispy duck leg,
along with a salad of bitter leaves

246
00:14:06,160 --> 00:14:10,855
and toasted pine nuts, a chestnut
puree, candied hazelnuts

247
00:14:10,880 --> 00:14:12,935
and some pickled onion,

248
00:14:12,960 --> 00:14:15,575
with a duck and peanut butter sauce.

249
00:14:24,600 --> 00:14:26,175
Your duck cookery is just perfect.

250
00:14:26,200 --> 00:14:30,455
I've got beautiful, lovely, pink
duck flesh with crispy skin.

251
00:14:30,480 --> 00:14:34,295
I've got a chestnut puree
over here with candied, sweet nuts.

252
00:14:34,320 --> 00:14:35,935
So that's bordering sweet.

253
00:14:35,960 --> 00:14:38,335
But you've got little slivers
of pickled onion that give

254
00:14:38,360 --> 00:14:41,335
a bit of sharpness as a contrast.

255
00:14:41,360 --> 00:14:44,175
You absolutely have smashed this
brief to pieces.

256
00:14:44,200 --> 00:14:48,135
That is a cracking, cracking plate
of food.

257
00:14:48,160 --> 00:14:49,655
The braised thigh and the leg,

258
00:14:49,680 --> 00:14:51,455
you've got it all crunchy and
crispy.

259
00:14:51,480 --> 00:14:54,775
It's almost like it's been
deep-fried. A fabulous nut sauce.

260
00:14:54,800 --> 00:14:56,535
It's not overpowering.

261
00:14:56,560 --> 00:14:59,615
You've just got duck flavour, meaty
flavour, and then you've got

262
00:14:59,640 --> 00:15:01,615
a little finish of the peanut
butter.

263
00:15:01,640 --> 00:15:03,175
Brilliant.

264
00:15:03,200 --> 00:15:06,095
You've pushed yourself, Tommy.
There's no two ways about that.

265
00:15:06,120 --> 00:15:07,855
And that shows on the plate.

266
00:15:07,880 --> 00:15:09,975
And that's what I love
about this dish.

267
00:15:10,000 --> 00:15:11,135
Thank you.

268
00:15:12,440 --> 00:15:15,215
It was a challenge, definitely.
Caught me by surprise, actually.

269
00:15:15,240 --> 00:15:17,975
I was not expecting the feedback
I got. I feel really lucky.

270
00:15:18,000 --> 00:15:21,535
That was amazing to hear Marcus
and Gregg say such good comments.

271
00:15:21,560 --> 00:15:23,455
It means a lot.

272
00:15:23,480 --> 00:15:24,815
For his nut dish,

273
00:15:24,840 --> 00:15:29,615
head chef Charlie has served a
traditional almond frangipane tart,

274
00:15:29,640 --> 00:15:34,535
roulade poached apricots,
with apricot puree, and a toasted

275
00:15:34,560 --> 00:15:37,655
pistachio and almond
liqueur Chantilly cream.

276
00:15:45,040 --> 00:15:47,135
The frangipane is nice and gooey.

277
00:15:47,160 --> 00:15:49,775
I love the fact you've got
a little bit of cooked apricot

278
00:15:49,800 --> 00:15:53,095
on the bottom. The almonds on top
are delicious.

279
00:15:53,120 --> 00:15:55,695
The apricot puree - equally
delicious.

280
00:15:55,720 --> 00:15:57,935
The pastry is beautiful
and light and soft.

281
00:15:57,960 --> 00:16:02,455
But I'm not getting a substantial
flavour of nuts.

282
00:16:02,480 --> 00:16:05,455
And I think you could have done
so much more with this cream to

283
00:16:05,480 --> 00:16:08,495
bring the nut flavour into this
dish.

284
00:16:08,520 --> 00:16:12,855
It's a beautifully made dish,
and I find it absolutely delicious.

285
00:16:12,880 --> 00:16:16,655
The question is, does it feature
nuts enough?

286
00:16:16,680 --> 00:16:20,295
You would argue there that may be
an apricot dish and not a nut

287
00:16:20,320 --> 00:16:22,735
dish, but it's delicious.

288
00:16:22,760 --> 00:16:23,775
Thank you.

289
00:16:25,040 --> 00:16:29,735
I feel like maybe I didn't go nuts
as Gregg would have liked.

290
00:16:29,760 --> 00:16:32,815
All in all, slightly disheartened,
but hopefully because all

291
00:16:32,840 --> 00:16:34,575
the components on the dish
were right,

292
00:16:34,600 --> 00:16:36,855
that's enough to get me through.

293
00:16:36,880 --> 00:16:41,295
Scottish head chef Cameron
has served a chocolate cremeux,

294
00:16:41,320 --> 00:16:45,295
hazelnut brittle with a chocolate
and almond crumb and toasted

295
00:16:45,320 --> 00:16:50,175
almonds, along with a caramel
and dry-roasted peanut ice cream.

296
00:16:56,680 --> 00:16:58,895
Nice, clean presentation, Cameron.

297
00:16:58,920 --> 00:17:01,055
You've got the nut flavour
of the almonds on the plate.

298
00:17:01,080 --> 00:17:02,295
You've got the hazelnuts.

299
00:17:02,320 --> 00:17:04,575
But the overpowering flavour,
of course, is always

300
00:17:04,600 --> 00:17:06,735
going to be the cremeux.
It's beautifully made.

301
00:17:06,760 --> 00:17:10,575
And I think if there's one area
that you could have really injected

302
00:17:10,600 --> 00:17:15,095
the nut element of this challenge
is into the cremeux itself.

303
00:17:15,120 --> 00:17:17,855
You've got dry-roasted nuts
and caramel ice cream,

304
00:17:17,880 --> 00:17:20,095
which I've never had before,
which is lovely.

305
00:17:20,120 --> 00:17:22,935
Salty, nutty and sweet.

306
00:17:22,960 --> 00:17:25,535
Really lovely chocolate dessert.

307
00:17:25,560 --> 00:17:27,855
I think we could have featured
nuts more heavily in it,

308
00:17:27,880 --> 00:17:30,535
but it's really delicious.
Thank you very much indeed.

309
00:17:30,560 --> 00:17:31,735
Thank you.

310
00:17:33,160 --> 00:17:36,575
I maybe could have pushed it a bit
further, but I decided to go

311
00:17:36,600 --> 00:17:37,975
with my first instinct.

312
00:17:38,000 --> 00:17:40,375
And, yeah, hopefully it's enough.

313
00:17:42,920 --> 00:17:47,415
Sous-chef Dara has made a
Paris-Brest - choux pastry

314
00:17:47,440 --> 00:17:51,415
coated in hazelnuts and almonds,
with an orange and vanilla cream

315
00:17:51,440 --> 00:17:54,935
and strawberries, accompanied
by caramelised dry-roasted

316
00:17:54,960 --> 00:17:57,095
peanuts and pistachios.

317
00:17:59,120 --> 00:18:01,535
The Paris-Brest is an elegant
little circle.

318
00:18:01,560 --> 00:18:03,055
This is a bit lumpy.

319
00:18:03,080 --> 00:18:05,495
It's big, and it's not quite round.

320
00:18:12,560 --> 00:18:15,055
Orange-flavoured cream...| like.

321
00:18:15,080 --> 00:18:17,335
With plenty of vanilla. There's a
sharp sweetness to it.

322
00:18:17,360 --> 00:18:20,575
I like that you've put a little bit
of the orange zest in there as well.

323
00:18:20,600 --> 00:18:24,775
Strawberries may be a little bit
too wet for a choux pastry.

324
00:18:24,800 --> 00:18:28,615
Nuts really only feature
in the whole nuts

325
00:18:28,640 --> 00:18:30,095
that you've added on there.

326
00:18:30,120 --> 00:18:33,975
I'm not getting them at all
from the top of your choux pastry.

327
00:18:34,000 --> 00:18:37,415
And it needs to be more refined
than this, I think.

328
00:18:37,440 --> 00:18:39,295
This is a test
that's all about nuts.

329
00:18:39,320 --> 00:18:42,495
You've got a load of dry caramelised
nuts, and you've just put them

330
00:18:42,520 --> 00:18:44,215
all on top, on the inside.

331
00:18:44,240 --> 00:18:46,215
It's not enough.

332
00:18:46,240 --> 00:18:47,575
And it's a shame.

333
00:18:49,920 --> 00:18:53,615
I'm devastated because, like,
what I had in my head,

334
00:18:53,640 --> 00:18:55,935
I should have done more.

335
00:18:55,960 --> 00:18:58,495
I could have incorporated so much
more into my dish, but instead

336
00:18:58,520 --> 00:19:01,615
I went for four nuts, and I just
didn't execute it properly,

337
00:19:01,640 --> 00:19:03,695
which... I really let myself down.

338
00:19:05,960 --> 00:19:07,455
For her nut dish

339
00:19:07,480 --> 00:19:11,335
chef patron Rosie has served
an orange and pistachio frangipane

340
00:19:11,360 --> 00:19:16,575
tart with creme patissiere,
and a pistachio and caramel twirl...

341
00:19:16,600 --> 00:19:19,015
...alongside a pistachio ice cream.

342
00:19:26,160 --> 00:19:28,815
The main tart itself is
beautifully made.

343
00:19:28,840 --> 00:19:31,655
You've taken out the almonds
and you've put pistachios into it.

344
00:19:31,680 --> 00:19:33,135
It's nice and moist.

345
00:19:33,160 --> 00:19:36,735
There's a strong flavour of orange
coming through, but there is a nutty

346
00:19:36,760 --> 00:19:38,895
background flavour of the
pistachio.

347
00:19:38,920 --> 00:19:40,735
I love the creme patissiere on the
plate.

348
00:19:40,760 --> 00:19:43,415
And I love the fact that you've also
incorporated the skill of making

349
00:19:43,440 --> 00:19:45,375
a caramel, adding nuts into that.

350
00:19:45,400 --> 00:19:48,575
It's absolutely singing the
flavours that you want it to do.

351
00:19:48,600 --> 00:19:50,215
Good job.

352
00:19:50,240 --> 00:19:52,775
That ice cream is superb.

353
00:19:52,800 --> 00:19:54,215
Absolutely superb.

354
00:19:54,240 --> 00:19:55,855
Sweet pistachio.

355
00:19:55,880 --> 00:19:57,575
Nutty, really delicious.

356
00:20:01,320 --> 00:20:02,895
As soon as I saw it was nuts,

357
00:20:02,920 --> 00:20:04,855
I just knew immediately
what I was going to do.

358
00:20:04,880 --> 00:20:06,975
I was pleased with what I put up,

359
00:20:07,000 --> 00:20:10,295
and the feedback was really
great, actually.

360
00:20:10,320 --> 00:20:12,175
I really did luck out today.

361
00:20:15,640 --> 00:20:18,975
I have to say, it's not an easy
challenge taking nuts and bringing

362
00:20:19,000 --> 00:20:20,775
it to the forefront of any dish.

363
00:20:20,800 --> 00:20:23,975
Lots of good cookery, but not
everybody managed

364
00:20:24,000 --> 00:20:25,935
to really feature the nuts.

365
00:20:27,400 --> 00:20:30,455
There is one chef in here today
that I thought absolutely nailed

366
00:20:30,480 --> 00:20:32,015
the brief, and that was Tommy.

367
00:20:32,040 --> 00:20:35,375
Tommy's duck dish was absolutely
delicious.

368
00:20:35,400 --> 00:20:36,855
Really good duck cookery.

369
00:20:36,880 --> 00:20:39,255
The peanuts in his duck
sauce were just fabulous.

370
00:20:39,280 --> 00:20:43,735
The bitter pine nuts in his bitter
salad, the chestnut puree,

371
00:20:43,760 --> 00:20:46,375
the caramelised nut... Mate, that
was clever.

372
00:20:46,400 --> 00:20:49,335
Tommy is definitely going
through to cook for our critics.

373
00:20:49,360 --> 00:20:53,335
Tell you what, Rosie's cookery
today, I thought, was fabulous.

374
00:20:53,360 --> 00:20:56,215
She decided to just feature
the pistachio.

375
00:20:56,240 --> 00:20:59,655
The tart was singing pistachio,
with a finish element of orange

376
00:20:59,680 --> 00:21:00,815
running through it.

377
00:21:00,840 --> 00:21:03,535
But the pistachio ice cream was full
of colour, full of flavour,

378
00:21:03,560 --> 00:21:05,095
and was absolutely delicious.

379
00:21:05,120 --> 00:21:08,895
Now, Charlie, Dara and Cameron...
Good cooks.

380
00:21:08,920 --> 00:21:12,295
But did they actually properly
feature those nuts?

381
00:21:12,320 --> 00:21:14,535
Not in a way that would
have featured them as the star

382
00:21:14,560 --> 00:21:15,695
of the dish.

383
00:21:15,720 --> 00:21:18,455
Cameron gave us the lovely
chocolate cremeux.

384
00:21:18,480 --> 00:21:21,735
The cremeux was beautifully made,
but he could have used nuts

385
00:21:21,760 --> 00:21:23,895
in a much more varied way.
And he didn't do that.

386
00:21:23,920 --> 00:21:27,495
He didn't push this dessert
as far as he could have done.

387
00:21:27,520 --> 00:21:30,815
Dara showed a lot of courage
and made a classic Paris-Brest.

388
00:21:30,840 --> 00:21:33,815
But where were the nuts
in this dessert?

389
00:21:33,840 --> 00:21:36,655
The only nuts that we could taste
were the ones that he just piled

390
00:21:36,680 --> 00:21:38,055
into the centre of the dish.

391
00:21:38,080 --> 00:21:41,095
And that just wasn't creative
enough for my liking.

392
00:21:41,120 --> 00:21:44,015
Charlie's dessert was a frangipane
tart. Beautifully lined.

393
00:21:44,040 --> 00:21:46,975
The frangipane was perfectly cooked,
the cream was beautifully made,

394
00:21:47,000 --> 00:21:49,015
nice and light, had nuts running
through it.

395
00:21:49,040 --> 00:21:52,335
But that could have been an apricot
dish, as well as it could

396
00:21:52,360 --> 00:21:53,975
have been a nut dish.

397
00:21:54,000 --> 00:21:56,735
However, good pastry work,
lovely looking tart.

398
00:21:56,760 --> 00:21:58,375
It was well made.

399
00:21:58,400 --> 00:22:01,055
Three good chefs. This is not easy.

400
00:22:01,080 --> 00:22:03,455
Which of them actually nailed
the brief?

401
00:22:03,480 --> 00:22:06,695
And who was actually missing
the point?

402
00:22:06,720 --> 00:22:08,535
I would love to get
through to the critics.

403
00:22:08,560 --> 00:22:13,135
Cooking for people of that calibre
is extraordinarily scary,

404
00:22:13,160 --> 00:22:14,415
but it's a huge opportunity.

405
00:22:14,440 --> 00:22:17,015
You don't get to cook for these guys
very often.

406
00:22:17,040 --> 00:22:20,055
Hopefully, if I do go through, I'll
be able to show that I'm capable

407
00:22:20,080 --> 00:22:21,335
of so much more.

408
00:22:22,960 --> 00:22:25,535
There is some high competition
in there.

409
00:22:25,560 --> 00:22:29,135
I'm not sat here confident that I am
definitely going through.

410
00:22:39,920 --> 00:22:43,495
All five of you showcased your skill
and your knowledge.

411
00:22:43,520 --> 00:22:44,695
Well done.

412
00:22:46,360 --> 00:22:50,495
We only have places for four
of you in the next round to face

413
00:22:50,520 --> 00:22:53,095
the critics, I'm afraid.

414
00:22:53,120 --> 00:22:55,095
The chef leaving us is...

415
00:23:02,480 --> 00:23:04,295
...Dara.

416
00:23:04,320 --> 00:23:06,015
Dara, great to have met you.

417
00:23:06,040 --> 00:23:07,895
I really hope you've enjoyed
the competition.

418
00:23:07,920 --> 00:23:10,535
Thank you so, so much.

419
00:23:10,560 --> 00:23:13,175
I didn't showcase what I'm all
about, which I'm disappointed

420
00:23:13,200 --> 00:23:14,295
in myself.

421
00:23:14,320 --> 00:23:17,375
There was four other great chefs
inside the kitchen today, and I knew

422
00:23:17,400 --> 00:23:20,175
what I was going up against - some
really good people.

423
00:23:20,200 --> 00:23:22,775
But at the end of the day,
it's good experience for me to have.

424
00:23:22,800 --> 00:23:24,135
And I'm proud.

425
00:23:25,800 --> 00:23:30,095
Congratulations. You four are now
cooking for our critics.

426
00:23:30,120 --> 00:23:32,415
Make sure you bring your A-game.

427
00:23:50,880 --> 00:23:53,695
This is where the competition
does get a little bit hot.

428
00:23:53,720 --> 00:23:57,175
Today, you're going to be cooking
for three of the leading food

429
00:23:57,200 --> 00:24:01,375
critics in the country -
Leyla Kazim,

430
00:24:01,400 --> 00:24:03,295
Tracey MaclLeod

431
00:24:03,320 --> 00:24:04,855
and Jay Rayner.

432
00:24:05,920 --> 00:24:10,655
Wow those critics like you've
wowed us.

433
00:24:10,680 --> 00:24:12,535
1 hour and 15 minutes to deliver

434
00:24:12,560 --> 00:24:16,575
the most important two courses
of your career.

435
00:24:16,600 --> 00:24:20,775
At the end of today, one of you,
sadly, will be leaving.

436
00:24:20,800 --> 00:24:22,095
Off you go.

437
00:24:22,120 --> 00:24:23,295
Right, concentrate.

438
00:24:30,960 --> 00:24:35,135
Cameron, cooking for food critics.
Something you do on a regular basis?

439
00:24:35,160 --> 00:24:38,255
We don't get critics of this level
come anywhere near where I'm from.

440
00:24:38,280 --> 00:24:39,775
Where are you from?

441
00:24:39,800 --> 00:24:42,775
A small village called Mallaig,
which is west coast of Scotland,

442
00:24:42,800 --> 00:24:44,455
up in the Highlands.

443
00:24:44,480 --> 00:24:46,335
What are you going to be cooking
for our critics?

444
00:24:46,360 --> 00:24:50,455
So for the starter, I'm doing some
pan-fried mackerel with some crispy

445
00:24:50,480 --> 00:24:52,695
smoked mackerel roll.

446
00:24:52,720 --> 00:24:54,615
Some pickled candied beetroot,

447
00:24:54,640 --> 00:24:59,015
some horseradish cream and some
nice sea herbs. OK.

448
00:24:59,040 --> 00:25:00,215
What's your main course?

449
00:25:00,240 --> 00:25:02,735
Roasted monkfish tail,
which I'm roasting on the bone.

450
00:25:02,760 --> 00:25:06,735
I'm doing some asparagus,
some pickled broad beans,

451
00:25:06,760 --> 00:25:07,935
some tempura mussels.

452
00:25:07,960 --> 00:25:11,255
And I'm going to make a sauce
from the mussel stock. OK.

453
00:25:11,280 --> 00:25:12,535
Mm!

454
00:25:15,240 --> 00:25:18,535
We're so lucky back home
to use the freshest fish.

455
00:25:18,560 --> 00:25:21,015
And I want to showcase
that here today.

456
00:25:21,040 --> 00:25:23,975
But eight plates of food
in an hour and 15 minutes...

457
00:25:24,000 --> 00:25:25,775
It's a very big ask.

458
00:25:25,800 --> 00:25:28,935
So I really have to hit the ground
running, and I've put my running

459
00:25:28,960 --> 00:25:31,295
shoes on today, so I better get
moving.

460
00:25:33,520 --> 00:25:35,335
You're head chef, aren't you?
Yes, Chef.

461
00:25:35,360 --> 00:25:37,695
Do you have someone running the ship
when you're not there?

462
00:25:37,720 --> 00:25:40,295
Yes, my mum is running the kitchen
whilst I'm down here.

463
00:25:40,320 --> 00:25:41,615
Your mum? Yes.

464
00:25:41,640 --> 00:25:44,215
Are you not worried she might let
down your standards?

465
00:25:44,240 --> 00:25:45,575
No, not at all.

466
00:25:46,800 --> 00:25:49,415
Well said, Cameron. Well said.
Well said. Well said.

467
00:25:50,600 --> 00:25:55,375
Smoked and chopped mackerel
inside like a tube of fried bread.

468
00:25:55,400 --> 00:25:56,975
Deeeelicious.

469
00:25:57,000 --> 00:25:59,655
What a wonderful idea that is.

470
00:25:59,680 --> 00:26:02,535
Pickled beetroot for acidity,
horseradish cream for a little bit

471
00:26:02,560 --> 00:26:03,775
of heat and warmth.

472
00:26:03,800 --> 00:26:08,175
But I'm not too sure if there's
any hidden surprises in this menu.

473
00:26:08,200 --> 00:26:10,815
His main course, he's roasting
monkfish tail on the bone.

474
00:26:10,840 --> 00:26:12,975
From a flavour point of view,
cooking fish on the bone

475
00:26:13,000 --> 00:26:14,455
is always a winner.

476
00:26:14,480 --> 00:26:16,575
Cameron is pickling his broad beans.

477
00:26:16,600 --> 00:26:19,215
Really important, when you're
pickling any vegetable, that you

478
00:26:19,240 --> 00:26:21,255
remove all of the shell, all of
the skins.

479
00:26:21,280 --> 00:26:23,655
In that way, that pickle wraps
around those beautiful,

480
00:26:23,680 --> 00:26:25,095
flavoured beans.

481
00:26:35,160 --> 00:26:38,055
Charlie's first course is a
tuna ceviche.

482
00:26:38,080 --> 00:26:39,775
Ceviche is about cutting the tuna

483
00:26:39,800 --> 00:26:42,895
all the same. You don't want any
part of the tuna thick or thinner

484
00:26:42,920 --> 00:26:44,575
than any other.

485
00:26:44,600 --> 00:26:47,615
Charlie's going to have big
Asian flavours for his tuna.

486
00:26:47,640 --> 00:26:49,295
He's got a ponzu dressing.

487
00:26:49,320 --> 00:26:52,055
It's like a Japanese citrus
dressing.

488
00:26:52,080 --> 00:26:55,175
You've got mango and yuzu.
He's putting that into a liquidator

489
00:26:55,200 --> 00:26:57,415
and he's going to be adding
some oil into that to make

490
00:26:57,440 --> 00:26:58,935
it into an emulsion.

491
00:26:58,960 --> 00:27:01,535
These flavours will be very
familiar to our critics.

492
00:27:01,560 --> 00:27:04,055
He has got to get it absolutely
right.

493
00:27:04,080 --> 00:27:07,135
I definitely feel that up until now,
I haven't been as ambitious

494
00:27:07,160 --> 00:27:10,735
as I could be. I don't want to be
middle of the class.

495
00:27:10,760 --> 00:27:12,935
I want to be bringing some
of the best dishes

496
00:27:12,960 --> 00:27:14,375
that they've tasted.

497
00:27:15,600 --> 00:27:18,575
Charlie's got a whole roasted brill.

498
00:27:18,600 --> 00:27:20,735
Beautiful flatfish.

499
00:27:20,760 --> 00:27:23,495
You just cut it down the centre,
and almost cut it in portions

500
00:27:23,520 --> 00:27:24,735
while it's still on the bone.

501
00:27:24,760 --> 00:27:27,495
Roasting that in the oven.
Once it's almost cooked,

502
00:27:27,520 --> 00:27:29,575
he's just basting it with
nut-brown butter.

503
00:27:29,600 --> 00:27:32,495
He's then peeling back the skin,
and then he's putting a little bit

504
00:27:32,520 --> 00:27:36,535
of lardo on top of each portion
and putting it back in the oven.

505
00:27:36,560 --> 00:27:41,135
He's got a verjus sauce. Through
that is mustard and capers.

506
00:27:41,160 --> 00:27:43,935
So a little bit of heat
and a little bit of sharpness.

507
00:27:43,960 --> 00:27:46,135
That's a lovely sounding sauce.

508
00:27:49,440 --> 00:27:51,975
You seem to be a little bit
under pressure today.

509
00:27:52,000 --> 00:27:53,255
Yeah.

510
00:27:53,280 --> 00:27:55,175
I just feel like I've got
a lot to prove for myself.

511
00:27:55,200 --> 00:27:57,055
I don't want to walk out
of this kitchen feeling

512
00:27:57,080 --> 00:27:58,335
like I could have done more.

513
00:27:58,360 --> 00:28:00,335
Fighting talk. Yeah. Fighting talk.

514
00:28:12,240 --> 00:28:14,695
Have you cooked for critics
before, Tommy?

515
00:28:14,720 --> 00:28:18,015
I have in places I've worked before,
but I've not cooked my own dishes

516
00:28:18,040 --> 00:28:20,055
to any critic. What are your two
dishes?

517
00:28:20,080 --> 00:28:23,735
So I'm doing a starter of sea bass,
which will be cured in a ponzu

518
00:28:23,760 --> 00:28:29,655
dressing, watermelon salad with some
pickled jalapenos, spiralized radish

519
00:28:29,680 --> 00:28:32,135
and lots of different herbs
to finish on top.

520
00:28:32,160 --> 00:28:35,975
I do think it's quite a
controversial dish in the sense of,

521
00:28:36,000 --> 00:28:38,535
you know, you've got ponzu, Japanese
ingredient, you've got Thai

522
00:28:38,560 --> 00:28:40,335
ingredients in the watermelon salad.

523
00:28:40,360 --> 00:28:43,295
Have you done that on purpose
to be different?

524
00:28:43,320 --> 00:28:46,175
Yeah, I have. There's nowhere to
hide with a dish like this, Tommy.

525
00:28:46,200 --> 00:28:49,295
Yes, Chef. Timing has to be
absolutely perfect. Oui.

526
00:28:49,320 --> 00:28:52,895
The time frame is definitely
something that I'm most worried

527
00:28:52,920 --> 00:28:54,175
about.

528
00:28:54,200 --> 00:28:57,415
But today, I know exactly
what I need to do, step by step.

529
00:28:57,440 --> 00:29:00,815
So it's very well organised
and structured, but in that kitchen,

530
00:29:00,840 --> 00:29:02,735
anything could happen.

531
00:29:02,760 --> 00:29:05,175
He's not going to cook his sea bass.
He's just going to cure it

532
00:29:05,200 --> 00:29:09,215
with ponzu dressing. It's lovely
flavours of citrus and soy.

533
00:29:09,240 --> 00:29:13,375
I'm just a little troubled
by sea bass and watermelon.

534
00:29:13,400 --> 00:29:17,655
It's almost a texture thing
as well as a flavour thing.

535
00:29:17,680 --> 00:29:20,575
We've got ginger, we've got
chillies, we've got the ponzu dressing.

536
00:29:20,600 --> 00:29:23,415
But what flavour is going
to be at the forefront?

537
00:29:26,120 --> 00:29:29,495
Main course? Roast lamb cannon.

538
00:29:29,520 --> 00:29:31,975
To be served with a pea puree,
a little pea salad with some

539
00:29:32,000 --> 00:29:36,695
spring onions and asparagus, some
morel mushrooms, and finish

540
00:29:36,720 --> 00:29:38,015
with a nice lamb sauce.

541
00:29:38,040 --> 00:29:40,215
Why not continue the theme
of your first course

542
00:29:40,240 --> 00:29:43,775
into your main course? I want
to showcase sort of different food

543
00:29:43,800 --> 00:29:46,495
I enjoy to eat
and what I like to cook.

544
00:29:48,600 --> 00:29:53,575
If Tommy's starter is unusual, then
he's main is completely classic.

545
00:29:53,600 --> 00:29:55,175
Cannon of lamb. Got to be careful.

546
00:29:55,200 --> 00:29:57,015
Not a lot of fat running
through it as well.

547
00:29:57,040 --> 00:29:59,095
So he's got to make sure
it stays pink, he gets colour

548
00:29:59,120 --> 00:30:02,135
on it, but it doesn't dry out.
And he's serving that with a lovely

549
00:30:02,160 --> 00:30:04,335
lamb sauce.

550
00:30:04,360 --> 00:30:06,935
We've got pea and wild garlic
puree, a little bit of a pea salad

551
00:30:06,960 --> 00:30:08,615
going on there as well.

552
00:30:08,640 --> 00:30:11,415
We've had this combination many,
many, many times in the MasterChef

553
00:30:11,440 --> 00:30:15,495
kitchen, but when it's done well,
it's always a knockout dish.

554
00:30:15,520 --> 00:30:17,655
I wonder if he's got a couple
of little tricks, something

555
00:30:17,680 --> 00:30:21,255
a little bit unusual in this dish
that he's not telling us.

556
00:30:21,280 --> 00:30:23,495
Smoking my lamb in some
spruce and hay.

557
00:30:23,520 --> 00:30:26,735
So the spruce gives, like, a nice
floral, woodland

558
00:30:26,760 --> 00:30:28,135
tastes to it.

559
00:30:37,720 --> 00:30:39,375
Rosie, what are you cooking for us?

560
00:30:39,400 --> 00:30:41,655
So I'm taking everyone
to Mexico today.

561
00:30:41,680 --> 00:30:46,375
I love spice, and I also
really like the combination of kind

562
00:30:46,400 --> 00:30:48,975
of meats with salads and fruits,
which they do a lot there.

563
00:30:49,000 --> 00:30:51,855
The most important thing for me is
that the flavours are punchy

564
00:30:51,880 --> 00:30:54,775
and it still takes people
there. Trying to refine

565
00:30:54,800 --> 00:30:56,735
it without losing its soul.

566
00:31:00,760 --> 00:31:04,375
I've always loved Mexican food,
and when I was in Mexico, the food

567
00:31:04,400 --> 00:31:05,655
just blew me away.

568
00:31:05,680 --> 00:31:07,215
Just really great ingredients.

569
00:31:07,240 --> 00:31:09,815
Nothing too complicated,
but just a bit of heat.

570
00:31:09,840 --> 00:31:11,095
Yeah, love it.

571
00:31:12,560 --> 00:31:14,255
We've got a seared scallop starter.

572
00:31:14,280 --> 00:31:17,055
And in front of those critics,
you cannot afford to get the cooking

573
00:31:17,080 --> 00:31:18,815
of those scallops wrong.

574
00:31:20,640 --> 00:31:23,415
Corn and achiote puree,
which is a chilli paste.

575
00:31:23,440 --> 00:31:25,975
I hope it's not too hot, because I
don't want it to take over

576
00:31:26,000 --> 00:31:28,375
the flavour of the scallop. Got
lime-pickled cucumber,

577
00:31:28,400 --> 00:31:30,455
got some toasted corn.

578
00:31:30,480 --> 00:31:34,295
And we've also got a scallop
ceviche on a tostada.

579
00:31:34,320 --> 00:31:37,575
She's making her own tostadas.

580
00:31:37,600 --> 00:31:40,095
Dry-frying them first, and then fry
them

581
00:31:40,120 --> 00:31:41,655
in oil afterwards.

582
00:31:41,680 --> 00:31:44,375
There is a lot
of work going in there.

583
00:31:45,360 --> 00:31:48,455
Main course is a braised pork cheek,

584
00:31:48,480 --> 00:31:51,295
which is in a mix of loads of spices

585
00:31:51,320 --> 00:31:53,935
and herbs and some pineapple juice.

586
00:31:53,960 --> 00:31:56,695
So it's kind of a bit like a sort
of Mexican barbecue sauce,

587
00:31:56,720 --> 00:31:58,015
if you will.

588
00:31:58,040 --> 00:32:03,455
And coming with that is a fennel,
mint and orange salad, and some

589
00:32:03,480 --> 00:32:06,335
whipped feta and some toasted
buckwheat.

590
00:32:07,960 --> 00:32:10,735
If Rosie was doing
this in her restaurant or at home,

591
00:32:10,760 --> 00:32:15,135
that pork cheek would be cooking
for hours and hours and hours.

592
00:32:15,160 --> 00:32:17,575
The most important thing
about anything that's braised,

593
00:32:17,600 --> 00:32:21,415
it's got to be melt-in-the-mouth and
nice and juicy.

594
00:32:21,440 --> 00:32:24,655
She's serving it with a salad.
Salad of the fennel. Crunch to that.

595
00:32:24,680 --> 00:32:28,615
And that's also aniseed flavour.
With orange - juicy and sweet.

596
00:32:30,040 --> 00:32:32,535
Of all the dishes in the room,
this one's different,

597
00:32:32,560 --> 00:32:35,655
I know, but it's actually
got me salivating.

598
00:32:39,160 --> 00:32:41,855
Chefs, you've got ten minutes
till your first course is served.

599
00:32:41,880 --> 00:32:44,095
Cameron, that means you.
Yes, Chef.

600
00:32:48,640 --> 00:32:52,655
Over the years, the standard
on MasterChef: The Professionals

601
00:32:52,680 --> 00:32:54,615
has risen and risen.

602
00:32:56,000 --> 00:33:00,175
And now I come in here expecting
very good things, and almost

603
00:33:00,200 --> 00:33:01,335
always get them.

604
00:33:02,800 --> 00:33:07,495
Here, it's just about the food,
and that is incredibly exposing.

605
00:33:07,520 --> 00:33:11,575
We want to see people rise
to the occasion and not collapse

606
00:33:11,600 --> 00:33:13,655
like a disappointing souffle.

607
00:33:15,480 --> 00:33:19,695
I think this is the time
for them to go big and bold.

608
00:33:19,720 --> 00:33:22,895
Because the braver you are,
the luckier you get.

609
00:33:22,920 --> 00:33:27,175
And if luck's with them today,
they will wow us with some beautiful

610
00:33:27,200 --> 00:33:30,375
plates and make it through
to the next round.

611
00:33:40,280 --> 00:33:42,575
You've got about four minutes left.

612
00:33:42,600 --> 00:33:45,095
Yes, Chef. How you doing?
Just plating, Chef.

613
00:33:45,120 --> 00:33:48,135
Oh, so you're all good for time.
Yes.

614
00:33:48,160 --> 00:33:50,495
First thing on the plate is what?
Samphire.

615
00:33:52,840 --> 00:33:55,935
Cameron is giving us, as his
starter, pan-fried mackerel,

616
00:33:55,960 --> 00:33:59,575
crispy smoked mackerel roll,

617
00:33:59,600 --> 00:34:02,575
pickled beetroot and horseradish
cream.

618
00:34:02,600 --> 00:34:04,735
It's a very kind of
tried-and-tested

619
00:34:04,760 --> 00:34:06,695
combination of ingredients.

620
00:34:08,120 --> 00:34:11,415
Right, how's that mackerel looking?
Mackerel's ready, Chef.

621
00:34:11,440 --> 00:34:14,775
It's not lighting my fire
on initial reading.

622
00:34:14,800 --> 00:34:18,295
If Cameron, however, makes it a bit
different

623
00:34:18,320 --> 00:34:21,535
to what I think I'm going to get,

624
00:34:21,560 --> 00:34:23,815
I will be happy.

625
00:34:23,840 --> 00:34:26,735
Something on this dish
which catches my attention

626
00:34:26,760 --> 00:34:28,855
is the horseradish cream.

627
00:34:28,880 --> 00:34:31,295
It needs to be sharp.
It needs to have a bit of acidity.

628
00:34:31,320 --> 00:34:33,335
It needs to have a bit of salt in
there.

629
00:34:33,360 --> 00:34:36,095
You have two minutes left, Chef.

630
00:34:36,120 --> 00:34:37,455
Thank you.

631
00:34:37,480 --> 00:34:39,935
What's left to go on, Cameron?

632
00:34:39,960 --> 00:34:43,375
Just one more sea herb,
Chef, and then we can go.

633
00:34:43,400 --> 00:34:45,655
Well done. Right, off you go. Time's
up.

634
00:34:51,000 --> 00:34:52,375
Hello.

635
00:34:54,280 --> 00:34:55,455
Thank you.

636
00:34:57,800 --> 00:35:01,175
Today, I've made for you some
pan-fried mackerel with some crispy

637
00:35:01,200 --> 00:35:04,895
smoked mackerel rolls, some sea
herbs, horseradish cream,

638
00:35:04,920 --> 00:35:06,655
and some pickled beetroot.

639
00:35:06,680 --> 00:35:09,255
Thank you very much. Thank you.
Thank you. Cheers.

640
00:35:16,960 --> 00:35:20,775
The little fillet of mackerel
is just about OK.

641
00:35:20,800 --> 00:35:23,455
I think he could have afforded
to give it a little bit longer

642
00:35:23,480 --> 00:35:24,735
in the pan.

643
00:35:24,760 --> 00:35:28,335
The fillet of fish, for me,
is actually slightly under seasoned.

644
00:35:28,360 --> 00:35:31,975
And I think Cameron was relying
on the saltiness

645
00:35:32,000 --> 00:35:33,935
from the sea vegetables.

646
00:35:33,960 --> 00:35:37,575
My favourite thing on this plate
are the crispy rolls.

647
00:35:37,600 --> 00:35:41,855
Really great texture. That pickled
beetroot cuts through all

648
00:35:41,880 --> 00:35:43,455
the fattiness of the mackerel.

649
00:35:43,480 --> 00:35:47,735
But the horseradish sauce
is just not strong enough.

650
00:35:47,760 --> 00:35:49,975
It just doesn't have any punch.

651
00:35:51,520 --> 00:35:55,335
I love his chopped-up smoked
mackerel in that fried bread,

652
00:35:55,360 --> 00:35:58,215
giving a little bit of crispiness
to it. I really, really enjoy that.

653
00:35:58,240 --> 00:36:02,055
My only complaint is there's not
enough horseradish flavour.

654
00:36:02,080 --> 00:36:05,055
There's a lot to like about
this dish, but there's no surprises.

655
00:36:07,480 --> 00:36:09,335
How was that?

656
00:36:09,360 --> 00:36:11,015
That was an experience.

657
00:36:12,080 --> 00:36:14,335
You've got 15 minutes left.
How's that monkfish looking?

658
00:36:14,360 --> 00:36:16,295
I just have to rest the monkfish.

659
00:36:16,320 --> 00:36:18,655
Don't lose track of time, Cameron.
Yes, Chef.

660
00:36:20,120 --> 00:36:24,575
Monkfish is one of my favourite
fish, so I'm excited about this.

661
00:36:24,600 --> 00:36:27,415
The monkfish is actually
quite hard to cook.

662
00:36:27,440 --> 00:36:30,055
There's nothing worse than
undercooked monkfish, nor

663
00:36:30,080 --> 00:36:32,935
is there nothing worse
than overcooked monkfish.

664
00:36:32,960 --> 00:36:35,575
What's that? Asparagus and pea?
Yeah.

665
00:36:37,640 --> 00:36:39,615
These are the pickled broad beans.

666
00:36:39,640 --> 00:36:42,095
So, still keep the membrane on them
deliberately?

667
00:36:42,120 --> 00:36:44,295
That's not deliberately. What are
you going to do here?

668
00:36:44,320 --> 00:36:48,095
They can still taste it. I'm just...
You're going to have to go. Yeah.

669
00:36:48,120 --> 00:36:50,255
We don't get mussels served
to us very often here.

670
00:36:50,280 --> 00:36:51,815
There's probably a reason for that.

671
00:36:51,840 --> 00:36:55,695
It's all about pin-precise timing,
and I think that will be the real

672
00:36:55,720 --> 00:36:57,935
challenge for this.

673
00:36:57,960 --> 00:37:02,095
So we've got mussel and
tempura mussel? Yes.

674
00:37:02,120 --> 00:37:03,415
You've got about a minute left.

675
00:37:03,440 --> 00:37:06,255
You need to get that fish
cut up and on that plate.

676
00:37:12,960 --> 00:37:14,255
Let's go.

677
00:37:18,000 --> 00:37:19,655
Hi, guys. Sorry I'm a bit late.

678
00:37:21,640 --> 00:37:24,695
So for the main course, I've made
you monkfish roasted on the bone

679
00:37:24,720 --> 00:37:30,015
with some pickled broad beans, some
roasted baby leek, some asparagus,

680
00:37:30,040 --> 00:37:33,335
some tempura mussels, pea
and asparagus puree.

681
00:37:33,360 --> 00:37:36,055
And I've made a sauce from
the mussel stock with a little bit

682
00:37:36,080 --> 00:37:38,015
of chicken stock. I hope you enjoy.

683
00:37:38,040 --> 00:37:40,455
Thank you. Thanks, Cameron.

684
00:37:40,480 --> 00:37:41,975
It looks very pretty.

685
00:37:42,000 --> 00:37:45,335
But what I'm focusing on is
that there's almost as much green

686
00:37:45,360 --> 00:37:47,815
and vegetable as there is...fish!

687
00:37:52,160 --> 00:37:54,495
The cooking of the monkfish
is very, very good indeed,

688
00:37:54,520 --> 00:37:56,935
because it isn't easy.
This mussel cream...

689
00:37:58,160 --> 00:37:59,375
...is lovely.

690
00:37:59,400 --> 00:38:02,495
But I think he could have podded
the broad beans.

691
00:38:02,520 --> 00:38:04,015
The tempura mussels...

692
00:38:04,040 --> 00:38:05,935
I got a nice little bit
of crunch in that.

693
00:38:05,960 --> 00:38:08,215
There was asparagus in the puree.

694
00:38:08,240 --> 00:38:11,455
There was also pea in the puree,
but I felt it got a little bit lost

695
00:38:11,480 --> 00:38:14,215
against that strong asparagus
flavour.

696
00:38:14,240 --> 00:38:17,175
I feel a bit frustrated
by what Cameron's given us,

697
00:38:17,200 --> 00:38:20,175
because there's so much solid
technique here, and yet there's

698
00:38:20,200 --> 00:38:22,255
something held back about it.

699
00:38:23,960 --> 00:38:25,295
I think the fish is nicely cooked.

700
00:38:25,320 --> 00:38:27,975
A bit of seasoning here and there
could have helped, but there's no

701
00:38:28,000 --> 00:38:29,895
bells and whistles with this dish.

702
00:38:29,920 --> 00:38:33,735
The broad beans in the membrane
still. That's chewy.

703
00:38:33,760 --> 00:38:36,415
We should be eating the little beans
underneath.

704
00:38:36,440 --> 00:38:38,575
All in all, it's a
decent-cooked dish.

705
00:38:38,600 --> 00:38:40,855
But it's...it's not remarkable.

706
00:38:42,960 --> 00:38:44,415
That's a huge relief.

707
00:38:44,440 --> 00:38:46,375
I'm just so glad it's over.

708
00:38:48,080 --> 00:38:51,975
I made a couple of silly mistakes,
but hopefully that will just be put

709
00:38:52,000 --> 00:38:53,095
down to nerves.

710
00:38:55,600 --> 00:38:57,655
Charlie, 15 minutes till your first
course.

711
00:38:57,680 --> 00:38:59,135
You're doing OK? I think so.

712
00:38:59,160 --> 00:39:01,255
I'm a bit on the back foot,
but pulling it together now.

713
00:39:01,280 --> 00:39:02,375
OK.

714
00:39:03,600 --> 00:39:08,375
Tuna ceviche, a mango and yuzu
emulsion, puffed wild black rice

715
00:39:08,400 --> 00:39:10,535
and coriander oil.

716
00:39:10,560 --> 00:39:14,575
I'm quite excited by this flavour
combination.

717
00:39:17,840 --> 00:39:21,415
Each one of those is a
big-flavoured thing.

718
00:39:21,440 --> 00:39:24,535
Are they going to meet and make
friends, or are they going to stand

719
00:39:24,560 --> 00:39:26,775
around at one of those parties
where all the guests

720
00:39:26,800 --> 00:39:30,055
have been invited and don't like
each other?

721
00:39:30,080 --> 00:39:33,175
You've got about a minute, Charlie.
All right? Lovely.

722
00:39:33,200 --> 00:39:36,575
I'm really looking forward
to that ring coming up.

723
00:39:36,600 --> 00:39:38,495
What is that dressing, please?

724
00:39:38,520 --> 00:39:40,575
Ponzu in there is the main
element.

725
00:39:40,600 --> 00:39:43,855
And then in there as well, I've got
diced ginger, black onion seeds,

726
00:39:43,880 --> 00:39:46,335
yuzu. Going to finish with
the green oil now.

727
00:39:46,360 --> 00:39:48,215
Take the rings off, and
then ready to go.

728
00:39:48,240 --> 00:39:50,855
The suspense is killing me.

729
00:39:50,880 --> 00:39:52,015
There we are.

730
00:39:53,160 --> 00:39:54,535
Come on, my friend!

731
00:39:59,560 --> 00:40:00,975
Good afternoon. Hi. Charlie.

732
00:40:04,040 --> 00:40:06,575
For today, I've cooked for you, or
not cooked for you with my raw

733
00:40:06,600 --> 00:40:08,255
dish, tuna ceviche.

734
00:40:08,280 --> 00:40:10,175
I've got puffed rice in there.

735
00:40:10,200 --> 00:40:13,175
Mango emulsion, avocado

736
00:40:13,200 --> 00:40:15,975
and a ponzu marinade in there as
well.

737
00:40:16,000 --> 00:40:18,415
So is this broth, the ponzu
marinade?

738
00:40:18,440 --> 00:40:20,295
Yes. Thank you. You're more than
welcome.

739
00:40:29,720 --> 00:40:34,055
This is a really good version
of a dish that I find very familiar.

740
00:40:34,080 --> 00:40:39,135
And key to it is the bravery
of leaving the tuna

741
00:40:39,160 --> 00:40:40,975
in quite large pieces.

742
00:40:41,000 --> 00:40:43,415
They're there. They've got texture.

743
00:40:43,440 --> 00:40:44,775
I like this.

744
00:40:44,800 --> 00:40:49,295
I'm only stopping cleaning the bowl
out of trying to look demure.

745
00:40:49,320 --> 00:40:52,935
I will continue clearing
this plate because I love it.

746
00:40:52,960 --> 00:40:54,495
So we've got sweetness from mango.

747
00:40:54,520 --> 00:40:57,815
We've got acidity from the broth.

748
00:40:57,840 --> 00:41:00,135
We've got the crunch of the popped

749
00:41:00,160 --> 00:41:02,895
rice, and it just works brilliantly.

750
00:41:02,920 --> 00:41:05,495
It's such a joy to eat.

751
00:41:05,520 --> 00:41:08,695
It's a dish where it's hard
to critique any of the individual

752
00:41:08,720 --> 00:41:10,975
components, because they all come
together.

753
00:41:11,000 --> 00:41:16,095
Each mouthful has got multiple kind
of flavour bombs to it.

754
00:41:18,880 --> 00:41:21,495
I like the flavours, and the most
important thing is the tuna

755
00:41:21,520 --> 00:41:22,855
is not over-marinated.

756
00:41:22,880 --> 00:41:25,455
I'm enjoying the freshness
of it, and I like the sharpness

757
00:41:25,480 --> 00:41:27,415
of the ponzu. I do.

758
00:41:29,080 --> 00:41:32,015
Right, main course. How's that
looking? Yeah, looking good.

759
00:41:36,160 --> 00:41:40,455
Roasted brill, wild garlic gnocchi,
pickled golden raisins, compressed

760
00:41:40,480 --> 00:41:42,615
cucumber and a verjus sauce.

761
00:41:42,640 --> 00:41:46,255
It does sound very nice. It's kind
of one of those eye-wideners.

762
00:41:48,840 --> 00:41:50,335
That fish looks fantastic.

763
00:41:50,360 --> 00:41:52,655
Thank you. Gnocchi? Yeah,
just coloured it off

764
00:41:52,680 --> 00:41:56,575
so it's got that nice, crispy
texture on the outside.

765
00:41:56,600 --> 00:41:59,775
There's a lot of acidity
on this plate. So I've got my little

766
00:41:59,800 --> 00:42:01,375
citrus compressed cucumber.

767
00:42:01,400 --> 00:42:03,415
Will it overwhelm the brill?

768
00:42:05,040 --> 00:42:06,775
Got about a minute left, Charlie.

769
00:42:06,800 --> 00:42:08,695
Just now, garnishing with
the micro herbs.

770
00:42:08,720 --> 00:42:11,215
And then good to serve.

771
00:42:11,240 --> 00:42:12,615
Go on, Charlie.

772
00:42:18,160 --> 00:42:21,575
I've cooked for you roasted brill -
whole, on the bone -

773
00:42:21,600 --> 00:42:23,295
wild garlic gnocchi,

774
00:42:23,320 --> 00:42:27,375
lemon compressed cucumber, pickled
golden raisins, pickled mustard

775
00:42:27,400 --> 00:42:31,055
seeds and a verjus caper
and wholegrain mustard sauce.

776
00:42:31,080 --> 00:42:32,935
Thanks, Charlie. Thank you.

777
00:42:37,880 --> 00:42:39,815
The fish was really well cooked.

778
00:42:39,840 --> 00:42:43,495
The decision to make that absolutely
the centrepiece of this dish,

779
00:42:43,520 --> 00:42:47,215
and everything else to just
be more of an accent, pays off.

780
00:42:47,240 --> 00:42:52,055
The gnocchi are a bit doughy,
but that sauce is terrific.

781
00:42:52,080 --> 00:42:54,975
And I love those little pops
of mustard seed you get

782
00:42:55,000 --> 00:42:56,215
in your teeth.

783
00:42:56,240 --> 00:43:00,495
And I also love the accents
of the sultanas and the cucumber,

784
00:43:00,520 --> 00:43:02,495
which both look like bits of fruit.

785
00:43:02,520 --> 00:43:05,775
It's properly balanced and very,
very satisfying.

786
00:43:05,800 --> 00:43:08,455
He's shown us that he can
really cook.

787
00:43:09,600 --> 00:43:11,135
Mm.

788
00:43:11,160 --> 00:43:13,295
That young man has cooked
that fish beautifully.

789
00:43:13,320 --> 00:43:15,255
The lardo over the top
of it gives it a little bit

790
00:43:15,280 --> 00:43:16,415
of meatiness as well.

791
00:43:16,440 --> 00:43:19,415
I absolutely love that. The gnocchi
is well made. Smooth as you like.

792
00:43:19,440 --> 00:43:23,055
And I can pick up the wild garlic
through there. The verjus sauce...

793
00:43:23,080 --> 00:43:25,655
It's got a lovely sweetness
to it, but it's light.

794
00:43:25,680 --> 00:43:28,055
A really good dish from Charlie,
that.

795
00:43:28,080 --> 00:43:31,615
Probably one of the most
nerve-racking things I've ever done.

796
00:43:31,640 --> 00:43:34,855
I've done some nerve-racking
things recently, but that's

797
00:43:34,880 --> 00:43:36,295
definitely up there.

798
00:43:42,520 --> 00:43:45,575
Tommy, ten minutes till your first
course. All right, Chef?

799
00:43:47,280 --> 00:43:52,815
Sea bass cured in ponzu, Thai
watermelon salad, pickled jalapenos,

800
00:43:52,840 --> 00:43:55,055
radish and coriander.

801
00:43:55,080 --> 00:43:56,175
I'll tell you what.

802
00:43:56,200 --> 00:44:00,055
When I read this, I can feel my
mouth already salivating.

803
00:44:02,600 --> 00:44:04,855
Quite a globally influenced dish.

804
00:44:04,880 --> 00:44:08,575
And we hope that Tommy's got
that kind of instinctive, good taste

805
00:44:08,600 --> 00:44:10,775
that will bring those ingredients
together in a way

806
00:44:10,800 --> 00:44:12,815
that really makes them sing.

807
00:44:14,520 --> 00:44:18,135
I'm going to finish the bowl
with the ponzu, just so I don't

808
00:44:18,160 --> 00:44:19,455
over-cure it.

809
00:44:19,480 --> 00:44:23,095
And sort of getting
a spoonful of that sort of

810
00:44:23,120 --> 00:44:25,655
fishy punch. Well done, Tommy.

811
00:44:25,680 --> 00:44:27,255
Thank you. Off you go.

812
00:44:37,760 --> 00:44:43,095
Today, I've given you ponzu-cured
sea bass with a Thai watermelon

813
00:44:43,120 --> 00:44:46,295
salad, and there's some spiralized
radish there,

814
00:44:46,320 --> 00:44:47,855
finished with some herbs.

815
00:44:47,880 --> 00:44:49,775
Hope you enjoy. Thank you.

816
00:44:55,000 --> 00:44:58,775
It's a very fresh, vibrant plateful,

817
00:44:58,800 --> 00:45:02,535
but I think this is a better idea
than it is a dish.

818
00:45:02,560 --> 00:45:04,535
Part of the problem is sea bass.

819
00:45:04,560 --> 00:45:07,135
When it's sliced very thinly
it becomes a bit stringy.

820
00:45:07,160 --> 00:45:10,135
That said, I did love
the broth with this.

821
00:45:10,160 --> 00:45:13,855
That broth is absolutely banging.

822
00:45:13,880 --> 00:45:19,335
I could probably enjoy a whole
bowlful of that on its own.

823
00:45:19,360 --> 00:45:21,415
There's really nice heat
to this dish.

824
00:45:21,440 --> 00:45:24,255
There's tiny little bits of red
chilli, but there's also

825
00:45:24,280 --> 00:45:25,855
some pickled jalapenos.

826
00:45:25,880 --> 00:45:28,935
I'm guessing the watermelon was
meant to bring some sweetness

827
00:45:28,960 --> 00:45:31,735
to the dish, but actually it's
not really doing that.

828
00:45:31,760 --> 00:45:36,135
I like the idea of the watermelon
infused with Thai flavours

829
00:45:36,160 --> 00:45:39,695
but it all was just a little bit
mild and underpowered

830
00:45:39,720 --> 00:45:41,575
as far as I was concerned.

831
00:45:44,200 --> 00:45:47,815
I like the citrus, I like the crunch
of the white radish.

832
00:45:47,840 --> 00:45:50,735
I just cannot get on with
watermelon and fish.

833
00:45:50,760 --> 00:45:52,135
The watermelon works for me.

834
00:45:52,160 --> 00:45:54,295
It's just the carrier of
the ingredients

835
00:45:54,320 --> 00:45:56,215
and the marinade
that he's put over it.

836
00:45:56,240 --> 00:45:58,815
It's a lovely dish,
a dish full of flavour.

837
00:46:04,160 --> 00:46:07,815
Tommy's main. Roast lamb loin,
pea and wild garlic puree,

838
00:46:07,840 --> 00:46:12,055
pea salad, morels and asparagus
served with a lamb sauce.

839
00:46:13,120 --> 00:46:17,415
It's a nice traditional combination
of ingredients, but we're hoping

840
00:46:17,440 --> 00:46:20,215
that Tommy's going to do something
a bit more interesting with it,

841
00:46:20,240 --> 00:46:21,775
perhaps, than it reads.

842
00:46:23,560 --> 00:46:25,975
I've just noticed you've got a
smoker there. What's in there?

843
00:46:26,000 --> 00:46:27,655
Yeah, so I've got my lamb in there.

844
00:46:27,680 --> 00:46:30,775
Just smoked it in
some spruce and hay.

845
00:46:30,800 --> 00:46:33,775
Well, you didn't tell us that,
did you? You kept that a secret.

846
00:46:38,960 --> 00:46:42,615
This is the pea puree now, so I'm
just going to have a bed of this

847
00:46:42,640 --> 00:46:44,935
and then my salad will sit on top.

848
00:46:47,280 --> 00:46:48,775
Mmm.

849
00:46:48,800 --> 00:46:50,295
MMmmm.

850
00:46:50,320 --> 00:46:51,575
How's your lamb?

851
00:46:52,920 --> 00:46:54,335
Yeah, I'm happy with that.

852
00:46:54,360 --> 00:46:55,775
Come on!

853
00:46:58,600 --> 00:47:00,335
I like this.

854
00:47:00,360 --> 00:47:03,055
Once the small herbs are on, your
sauce in the little pot here,

855
00:47:03,080 --> 00:47:05,375
that's it, yeah? We're good to go.

856
00:47:05,400 --> 00:47:07,215
Off you go. Thank you. Off you go.

857
00:47:08,400 --> 00:47:09,775
That is beautiful.

858
00:47:12,400 --> 00:47:14,055
Today I've cooked for you

859
00:47:14,080 --> 00:47:15,895
a roast saddle of lamb.

860
00:47:15,920 --> 00:47:17,895
It's dress with some asparagus,

861
00:47:17,920 --> 00:47:22,055
morels, pea puree with a fresh
pea and wild garlic salad.

862
00:47:22,080 --> 00:47:24,175
It's finished with a lamb sauce,

863
00:47:24,200 --> 00:47:26,695
crispy lamb fat and
wild garlic capers.

864
00:47:26,720 --> 00:47:29,175
Thank you. Enjoy.
Lovely. Thanks, Tommy.

865
00:47:34,480 --> 00:47:37,015
Time was my enemy today.

866
00:47:37,040 --> 00:47:39,055
There was a lot to do in that
short amount of time,

867
00:47:39,080 --> 00:47:40,415
so it involved a lot of running.

868
00:47:40,440 --> 00:47:42,175
It's hard work, but it's done now.

869
00:47:42,200 --> 00:47:45,215
I'm hoping they're eating it and
each mouthful they're just going,

870
00:47:45,240 --> 00:47:47,975
"Wow!" You know, that'd be great.
So, fingers crossed.

871
00:47:51,000 --> 00:47:52,855
The lamb is beautifully cooked.

872
00:47:52,880 --> 00:47:55,135
The lamb sauce is lovely.

873
00:47:55,160 --> 00:47:59,415
It's a dish full of great things
cooked really, really nicely.

874
00:47:59,440 --> 00:48:03,615
That pea puree is part of the salad
and almost serves like a kind of

875
00:48:03,640 --> 00:48:06,855
pesto or something to kind
of hold the fresh peas.

876
00:48:06,880 --> 00:48:08,575
It's a very clever idea.

877
00:48:08,600 --> 00:48:12,375
That sauce is really deep
with flavour,

878
00:48:12,400 --> 00:48:13,815
brings everything together.

879
00:48:13,840 --> 00:48:18,935
I love the inclusion of the morels
and it has fed me well and left me

880
00:48:18,960 --> 00:48:20,855
feeling very satisfied and happy,

881
00:48:20,880 --> 00:48:24,615
and that is essentially all I want
in a plate of food.

882
00:48:27,040 --> 00:48:29,375
The cooking of the lamb is
absolutely perfect.

883
00:48:29,400 --> 00:48:30,935
The fat beautifully rendered down

884
00:48:30,960 --> 00:48:32,855
and it's even got a little
crispy finish.

885
00:48:32,880 --> 00:48:35,575
The bitter smokiness across
the lamb is a surprise

886
00:48:35,600 --> 00:48:37,295
and a very, very welcome addition.

887
00:48:37,320 --> 00:48:39,735
That's the sort of food I expect

888
00:48:39,760 --> 00:48:41,775
when I go out to fine dining.

889
00:48:51,080 --> 00:48:55,495
Rosie's starter. Seared scallop
with corn and achiote puree,

890
00:48:55,520 --> 00:48:58,495
lime pickled cucumber
and torched corn

891
00:48:58,520 --> 00:49:01,775
with scallop ceviche tostada.

892
00:49:01,800 --> 00:49:03,655
Wowzah.

893
00:49:03,680 --> 00:49:06,495
The key element here is
going to be the tostada

894
00:49:06,520 --> 00:49:08,655
and whether that is made well.

895
00:49:12,320 --> 00:49:15,055
So at the bottom there, that's
your chilli paste sauce?

896
00:49:15,080 --> 00:49:19,215
Yeah. So that's the corn and
chilli paste sauce, yeah.

897
00:49:19,240 --> 00:49:20,575
It's pickled cucumber.

898
00:49:20,600 --> 00:49:23,655
It shouts Mexico from every pore,
but it's all the good stuff

899
00:49:23,680 --> 00:49:25,055
that I really like.

900
00:49:27,400 --> 00:49:28,975
It looks great.

901
00:49:29,000 --> 00:49:31,615
Well done, Rosie. Well done.
It looks great.

902
00:49:34,200 --> 00:49:35,935
Hello. Hello.

903
00:49:35,960 --> 00:49:38,095
How are you doing? Good.

904
00:49:42,600 --> 00:49:45,255
So, I've made a pan-seared scallop

905
00:49:45,280 --> 00:49:46,655
with a lime butter,

906
00:49:46,680 --> 00:49:49,855
a sweetcorn and achiote paste puree,

907
00:49:49,880 --> 00:49:52,375
some lime dressed cucumber,

908
00:49:52,400 --> 00:49:55,375
a tostada and a scallop ceviche.

909
00:49:55,400 --> 00:49:58,415
I really hope you enjoy it.
Fab, thanks. Thank you.

910
00:50:05,760 --> 00:50:08,615
The scallop was cooked beautifully.

911
00:50:08,640 --> 00:50:10,935
Had a natural sweetness to it.

912
00:50:10,960 --> 00:50:14,375
The tostada was nice and crisp,
and I liked how it had puffed up

913
00:50:14,400 --> 00:50:16,655
in the process of cooking.

914
00:50:16,680 --> 00:50:19,455
I loved the arrangement
of the ceviche on top.

915
00:50:19,480 --> 00:50:21,895
There's lots of really intriguing,
complex flavours.

916
00:50:21,920 --> 00:50:25,215
I really like that corn and
achiote puree

917
00:50:25,240 --> 00:50:27,695
and the torched corn is great.

918
00:50:27,720 --> 00:50:33,335
I loved this. We're seven dishes in,
and I've almost cleaned my plate.

919
00:50:33,360 --> 00:50:36,335
I'm really, really loving
the tostada with the ceviche

920
00:50:36,360 --> 00:50:39,895
across the top. Naturally
sweet scallop with saltiness,

921
00:50:39,920 --> 00:50:43,415
coriander, splash of lime as well.
That's lovely.

922
00:50:43,440 --> 00:50:46,495
I even like the little sauce with
the sweetcorn and the chilli paste

923
00:50:46,520 --> 00:50:49,295
in there too. I think it's
delicious. Delicious.

924
00:50:53,080 --> 00:50:56,015
How's that pork cheek, Rosie?

925
00:50:56,040 --> 00:50:58,615
Pork cheek is nice and soft,

926
00:50:58,640 --> 00:50:59,975
which is good.

927
00:51:00,000 --> 00:51:02,335
I'm just going to pop them
out and then I'm going

928
00:51:02,360 --> 00:51:03,775
to reduce the sauce.

929
00:51:04,800 --> 00:51:07,615
Right. 15 minutes. OK?

930
00:51:07,640 --> 00:51:11,735
Pork cheek with fennel, orange
and mint salad, whipped feta

931
00:51:11,760 --> 00:51:14,095
and toasted buckwheat.

932
00:51:14,120 --> 00:51:19,415
The first four lines of that, I'm
in Mexico, but then Rosie's

933
00:51:19,440 --> 00:51:22,615
thrown in whipped feta
and toasted buckwheat.

934
00:51:22,640 --> 00:51:24,815
But I did want them to go bold.

935
00:51:24,840 --> 00:51:27,935
So it sounds like Rosie
is trying to do that.

936
00:51:29,800 --> 00:51:32,255
To make this work,
to braise her pork cheek,

937
00:51:32,280 --> 00:51:34,375
she will have to have used
a pressure cooker.

938
00:51:34,400 --> 00:51:38,135
But I would have to say that even
with one, this is challenging.

939
00:51:39,960 --> 00:51:42,415
Wow. Now that's a good-looking dish,
Rosie.

940
00:51:48,320 --> 00:51:50,575
They look amazing. Well done, you.

941
00:51:54,320 --> 00:51:56,175
Hello again. Hello.

942
00:51:58,320 --> 00:52:01,735
So I've made a pork cheek, which was
done in the pressure cooker

943
00:52:01,760 --> 00:52:07,255
with cumin, oregano, garlic,
paprika, some pineapple and

944
00:52:07,280 --> 00:52:10,455
a fennel, mint, orange
and whipped feta salad

945
00:52:10,480 --> 00:52:12,135
with some toasted buckwheat.

946
00:52:15,040 --> 00:52:16,335
Aah.

947
00:52:17,400 --> 00:52:19,095
Aah. This won't get marked
THEY CHUCKLE

948
00:52:26,120 --> 00:52:29,335
It was a question whether the pork
cheek would be braised.

949
00:52:29,360 --> 00:52:30,615
It's perfect.

950
00:52:30,640 --> 00:52:34,375
To achieve that depth of flavour
and that tenderness

951
00:52:34,400 --> 00:52:36,975
and richness in the amount
of time she had,

952
00:52:37,000 --> 00:52:38,175
extraordinary.

953
00:52:38,200 --> 00:52:43,095
That sauce with the waft
of cumin is fantastic.

954
00:52:43,120 --> 00:52:45,855
The pineapple that she's used
in there plays beautifully

955
00:52:45,880 --> 00:52:47,655
against the citrus in the salad.

956
00:52:47,680 --> 00:52:51,855
It's rich, it's deep, it's clever.

957
00:52:51,880 --> 00:52:54,775
I wasn't sure about the whipped feta
at first, but actually it brings

958
00:52:54,800 --> 00:52:57,695
a lovely mouth feel
to the whole dish.

959
00:52:57,720 --> 00:52:59,015
Brilliant. Love it.

960
00:52:59,040 --> 00:53:01,295
This was the dish of the day for me.

961
00:53:04,000 --> 00:53:06,975
The pork cheek is cooked.
It is just falling apart.

962
00:53:07,000 --> 00:53:10,135
And that sauce around the outside
flavoured with pineapple,

963
00:53:10,160 --> 00:53:11,655
really quite lovely.

964
00:53:11,680 --> 00:53:14,575
I think she's just taken her cookery
to a whole new level.

965
00:53:14,600 --> 00:53:15,855
That's very good.

966
00:53:16,920 --> 00:53:18,615
I'm so pleased I've done it.

967
00:53:18,640 --> 00:53:20,775
It actually feels
like a complete blur.

968
00:53:20,800 --> 00:53:23,775
But all in all, I'm pretty happy.

969
00:53:23,800 --> 00:53:25,495
I gave my best shot.

970
00:53:29,320 --> 00:53:32,095
They've fed the critics.
We've had the critics' feedback.

971
00:53:32,120 --> 00:53:34,575
Now you and I have
the ultimate decision.

972
00:53:34,600 --> 00:53:37,255
Sending one of these chefs home
is not going to be easy.

973
00:53:37,280 --> 00:53:40,615
All four chefs cooked some
fabulous food today.

974
00:53:42,160 --> 00:53:43,735
Charlie, for me, was
the cook of the day.

975
00:53:43,760 --> 00:53:45,735
Two fabulous dishes from him.

976
00:53:45,760 --> 00:53:48,015
A ceviche is normally a very simple
dish, but Charlie's

977
00:53:48,040 --> 00:53:49,455
was quite complex.

978
00:53:49,480 --> 00:53:51,455
Layer upon layer of flavour
and surprise,

979
00:53:51,480 --> 00:53:53,415
but executed to perfection.

980
00:53:53,440 --> 00:53:56,495
Charlie's main course, I think,
was beautiful.

981
00:53:56,520 --> 00:53:59,375
Took a whole brill,
cooked it really well.

982
00:53:59,400 --> 00:54:01,175
I loved it.
You loved it.

983
00:54:01,200 --> 00:54:04,215
Marcus, the critics in the other
room loved it.

984
00:54:04,240 --> 00:54:06,615
The dining room loved
Rosie's Mexican flavours today.

985
00:54:06,640 --> 00:54:10,535
Her little tostada
with a ceviche of scallop

986
00:54:10,560 --> 00:54:12,335
across the top
I thought was delicious.

987
00:54:12,360 --> 00:54:14,255
She cooked at a level today
that I didn't think

988
00:54:14,280 --> 00:54:16,215
she was going to get to
under this pressure.

989
00:54:16,240 --> 00:54:18,175
And she did it
and did it beautifully well.

990
00:54:18,200 --> 00:54:21,455
Me, you, dining room,
loved Rosie's pork cheek.

991
00:54:21,480 --> 00:54:22,855
What a cracking dish.

992
00:54:22,880 --> 00:54:25,895
Rosie, for me, today
did a sensational job.

993
00:54:25,920 --> 00:54:29,175
Well, now it's between
Cameron and Tommy.

994
00:54:29,200 --> 00:54:31,735
Tommy's menu intrigues me
because it was something completely

995
00:54:31,760 --> 00:54:33,175
different on both courses.

996
00:54:33,200 --> 00:54:35,775
Like you, Gregg, the critics
weren't too sure about his sea

997
00:54:35,800 --> 00:54:37,175
bass and watermelon.

998
00:54:37,200 --> 00:54:39,855
But you liked it.
I loved that starter.

999
00:54:39,880 --> 00:54:41,055
The flavours came through.

1000
00:54:41,080 --> 00:54:43,015
The ceviche was beautifully
marinated.

1001
00:54:43,040 --> 00:54:47,375
That lamb from Tommy,
beautifully pink and moist.

1002
00:54:47,400 --> 00:54:49,095
The crispy skin on the top.

1003
00:54:49,120 --> 00:54:51,695
His lamb sauce,
almost a sweetness to it.

1004
00:54:51,720 --> 00:54:54,095
He had a puree of
beans and asparagus.

1005
00:54:54,120 --> 00:54:55,975
That was perfect.

1006
00:54:56,000 --> 00:54:57,775
Cameron, I think,
was playing it safe.

1007
00:54:57,800 --> 00:55:01,095
We've had the mackerel with
horseradish and beetroot many times

1008
00:55:01,120 --> 00:55:03,855
in the MasterChef kitchen.
Nicely executed.

1009
00:55:03,880 --> 00:55:06,575
Cameron's main course was
a piece of monkfish.

1010
00:55:06,600 --> 00:55:09,695
I thought it was a decent dish,
but unremarkable.

1011
00:55:09,720 --> 00:55:11,535
He did some really nice flavours.

1012
00:55:11,560 --> 00:55:14,175
The question is, are the dishes
better than anyone else's

1013
00:55:14,200 --> 00:55:15,295
in the kitchen?

1014
00:55:16,560 --> 00:55:18,735
I'm so proud of myself.
I've gotten this far.

1015
00:55:18,760 --> 00:55:20,655
It would be amazing to get
to stay.

1016
00:55:20,680 --> 00:55:22,855
But, you know, we'll just wait
and see what happens.

1017
00:55:24,920 --> 00:55:26,575
It's all I'm thinking
about at the moment

1018
00:55:26,600 --> 00:55:28,535
is MasterChef: The Professionals.

1019
00:55:28,560 --> 00:55:31,215
I'd be devastated if I went
home today. Big time.

1020
00:55:40,000 --> 00:55:42,095
What a fabulous job you all did.

1021
00:55:42,120 --> 00:55:45,535
Very, very difficult round
cooking for critics.

1022
00:55:45,560 --> 00:55:47,855
So well done to all four of you.

1023
00:55:50,000 --> 00:55:51,255
It's actually with regret

1024
00:55:51,280 --> 00:55:53,495
we now say goodbye to one of you,
but we have to.

1025
00:55:53,520 --> 00:55:56,775
We only have places for three
of you in the next round.

1026
00:55:59,000 --> 00:56:01,815
The chef leaving us is...

1027
00:56:10,560 --> 00:56:11,895
It's Cameron.

1028
00:56:13,040 --> 00:56:15,335
Thank you so much.
Good luck, guys.

1029
00:56:17,600 --> 00:56:20,415
That's the hardest kitchen
to cook in.

1030
00:56:20,440 --> 00:56:22,535
But what an experience.

1031
00:56:22,560 --> 00:56:26,575
Having the stage to kind of put
myself out there was fantastic.

1032
00:56:26,600 --> 00:56:29,135
And, yeah, I'm very proud of myself.

1033
00:56:33,960 --> 00:56:36,695
You three are now part of
the final 12.

1034
00:56:38,280 --> 00:56:40,015
I am so happy.

1035
00:56:40,040 --> 00:56:41,975
I feel so overwhelmed.

1036
00:56:42,000 --> 00:56:44,975
I'm going to really focus now
and kind of believe in myself

1037
00:56:45,000 --> 00:56:46,375
a bit more, I think.

1038
00:56:47,600 --> 00:56:49,975
I'm over the moon.
Yeah, I'm so happy.

1039
00:56:50,000 --> 00:56:53,055
It's been a tough day today,
so I'm happy that it's gone well.

1040
00:56:54,680 --> 00:56:58,655
Being in the final 12
is a pretty surreal thing.

1041
00:56:58,680 --> 00:57:01,295
There's still more and further for
me to go, I feel,

1042
00:57:01,320 --> 00:57:04,095
but that's definitely
one more step towards it.

1043
00:57:09,560 --> 00:57:11,335
Next time,

1044
00:57:11,360 --> 00:57:16,335
four new hopefuls fight for their
place in the quarterfinal.

1045
00:57:18,600 --> 00:57:21,015
This is the moment.
There's no going back.

1046
00:57:21,040 --> 00:57:23,335
Should we be concerned?
I think, yes.

1047
00:57:23,360 --> 00:57:25,135
There's a lot of stress over there.

1048
00:57:28,640 --> 00:57:30,135
Delicious.

1049
00:57:30,160 --> 00:57:32,815
I am so into that.
I think that is fantastic.