0:00:07 > 0:00:10After six weeks of the competition,
0:00:10 > 0:00:13only the best eight amateur cooks remain.
0:00:15 > 0:00:18Tonight, the only thing that stands between them
0:00:18 > 0:00:21and a place in the semifinals
0:00:21 > 0:00:24is one perfect plate of food.
0:00:30 > 0:00:32I don't want the whole process to end.
0:00:32 > 0:00:35It's incredibly stressful, but it's, you know,
0:00:35 > 0:00:38so exhilarating at the same time.
0:00:38 > 0:00:40You can get knocked out at any time,
0:00:40 > 0:00:44so, you've got to keep your gloves up and you've got to box clever.
0:00:44 > 0:00:46I'm not very competitive normally,
0:00:46 > 0:00:49but I suppose I want to do it to prove to myself
0:00:49 > 0:00:50yeah, you can do this!
0:00:51 > 0:00:53I'm under no illusions that it's one dish
0:00:53 > 0:00:57and it could be curtains at the end of that.
0:00:57 > 0:00:58It's quite surreal for me
0:00:58 > 0:01:01and at the same time it's quite terrifying to think
0:01:01 > 0:01:03that these are the seven people I need to beat if I want to win.
0:01:04 > 0:01:06Today, they've got a point to prove.
0:01:06 > 0:01:08You can't play it safe here now.
0:01:08 > 0:01:10You've got to absolutely go for it.
0:01:32 > 0:01:36To get to the final eight of a MasterChef competition
0:01:36 > 0:01:40is a serious achievement.
0:01:40 > 0:01:42One dish, guys.
0:01:43 > 0:01:45Six semifinal places.
0:01:45 > 0:01:48One and a half hours.
0:01:48 > 0:01:51You need to be at your absolute best today.
0:01:51 > 0:01:52Good luck!
0:01:52 > 0:01:54Let's cook!
0:02:05 > 0:02:08Angela's proved herself to be a real generous cook producing food
0:02:08 > 0:02:11with real flavour and food that people want to eat.
0:02:11 > 0:02:14But the dish with Marcus she rushed.
0:02:16 > 0:02:18Apart from it looking like a dog's dinner,
0:02:18 > 0:02:19it has good flavour.
0:02:19 > 0:02:23Give us some elegance as well as the flavour.
0:02:23 > 0:02:28The way to cope is just to learn from your mistakes
0:02:28 > 0:02:29and not dwell on them.
0:02:31 > 0:02:33I really want to be in the semifinals
0:02:33 > 0:02:36and put myself through a whole load more stress.
0:02:40 > 0:02:42No Michelin-starred chef to serve today.
0:02:42 > 0:02:44Does that make you feel better?
0:02:44 > 0:02:47What a relief!
0:02:48 > 0:02:50Tell me what it is you're making.
0:02:50 > 0:02:53John Dory with pan-fried scallops and prawns,
0:02:53 > 0:02:57a roasted shellfish and pastis sauce.
0:02:57 > 0:03:01Can we make your dish look as beautiful as it tastes?
0:03:01 > 0:03:03I just need to remain focused, not panic.
0:03:03 > 0:03:05Just get on with it.
0:03:08 > 0:03:10What I would love to see from Angela is
0:03:10 > 0:03:13that piece of fish falling apart, soft from the olive oil.
0:03:13 > 0:03:17The scallops have to be bouncing. The prawns crunchy.
0:03:17 > 0:03:20Get all those textures right... It could be a wonderful dish.
0:03:22 > 0:03:26David walked in the door and I saw real promise.
0:03:26 > 0:03:29He's got to understand his strengths.
0:03:29 > 0:03:30You're a master with sauces
0:03:30 > 0:03:34and I was hoping today you would marvel Marcus with one of them.
0:03:34 > 0:03:37Stay with the classics, David. And do me something delicious.
0:03:38 > 0:03:40I think I'm really waiting for the dish
0:03:40 > 0:03:43that really pushes me to the front of the queue.
0:03:43 > 0:03:45I'm hoping it comes today,
0:03:45 > 0:03:46but we'll see.
0:03:47 > 0:03:48What are you cooking?
0:03:48 > 0:03:52Pan roast chicken breast with a sage tortellini
0:03:52 > 0:03:55with a cider, mustard cream sauce
0:03:55 > 0:03:56and some aubergine puree.
0:03:56 > 0:03:59Do you know there's an Australian chef at the other end of this room
0:03:59 > 0:04:01who thinks your sauces are amazing, don't you?
0:04:01 > 0:04:04Yeah, erm, you know, it's really nice to hear him say those things.
0:04:04 > 0:04:08So... But it puts the pressure on to me. You know how it is.
0:04:09 > 0:04:12Mustard, cider sauce... Yes. Aubergine puree... Yes.
0:04:12 > 0:04:14Both of them together, we could end up with a aubergine,
0:04:14 > 0:04:17mustard and cider sauce.
0:04:19 > 0:04:2130 minutes gone.
0:04:26 > 0:04:29Michael at his best is bold and confident
0:04:29 > 0:04:32without being at all flash.
0:04:32 > 0:04:35If Michael continues along this road, he's going to be fine.
0:04:38 > 0:04:41Michael, what on earth is all the bits of space-age kit on your bench?
0:04:41 > 0:04:44There's a Thermomix and an immersion circulator.
0:04:44 > 0:04:45The one's essentially a blender
0:04:45 > 0:04:47and the other one's a water-bath, I suppose.
0:04:47 > 0:04:50Well, I know what a Thermomix is cos it blends things up
0:04:50 > 0:04:51- as it cook's them.- It does.
0:04:51 > 0:04:53But what is the other thing? A thermonuclear what?
0:04:53 > 0:04:55An immersion circulator.
0:04:55 > 0:04:57It essentially turns things into a water bath,
0:04:57 > 0:04:59but instead of water there's oil.
0:04:59 > 0:05:03I have never seen one of those in my life.
0:05:03 > 0:05:04Do you use one of those at home?
0:05:04 > 0:05:06Yeah. That's mind. I use it at home.
0:05:06 > 0:05:08Brilliant!
0:05:11 > 0:05:13I'm cooking a confit of cod
0:05:13 > 0:05:16with a low temperature egg yolk,
0:05:16 > 0:05:18burnt leeks and cauliflower.
0:05:19 > 0:05:24It does seem to be a bit of a trend for burnt ingredients in things.
0:05:24 > 0:05:26You just have to make sure it's balanced.
0:05:26 > 0:05:30But I have cooked it and I've eaten it and I think it really works.
0:05:30 > 0:05:33I know the world's burning vegetables,
0:05:33 > 0:05:35but why are you burning things?
0:05:35 > 0:05:39Why burn it? If you want bitter flavour, use something that's bitter.
0:05:47 > 0:05:50There's no doubt at all Ping can produce winning dishes.
0:05:50 > 0:05:53Absolutely knockout issues.
0:05:53 > 0:05:55It has to be brilliant today, John.
0:05:55 > 0:05:57She's attempting to get into the final six.
0:05:59 > 0:06:02I'm not going to lie, at times, I think,
0:06:02 > 0:06:03"You know what? I've had enough,"
0:06:03 > 0:06:06but you just want to get through.
0:06:06 > 0:06:08You feel that you have to get through.
0:06:11 > 0:06:14Hello, Ping. Where's your food going to take us today?
0:06:14 > 0:06:17Malaysia, France, somewhere in between?
0:06:17 > 0:06:19Oh, somewhere in between, I think.
0:06:19 > 0:06:22We're having duck with plums, a spiced red wine jus
0:06:22 > 0:06:26and also mushroom and ginger spring roll.
0:06:26 > 0:06:29Can I ask you, cos you're a fantastic cook,
0:06:29 > 0:06:30how ambitious are you?
0:06:30 > 0:06:32Erm, I am quite ambitious,
0:06:32 > 0:06:34but I try to keep it under wraps at the moment.
0:06:34 > 0:06:37It's quite surreal that I'm here now in one of the eight.
0:06:37 > 0:06:39So, I feel very lucky and very privileged.
0:06:43 > 0:06:46Time is ticking by.
0:06:46 > 0:06:4845 minutes left.
0:06:57 > 0:07:02Through this competition Jack has cooked some really delicious food.
0:07:02 > 0:07:03With youth comes confidence.
0:07:06 > 0:07:08What...what are you making for us today?
0:07:08 > 0:07:10Spiced pork cheek croquette.
0:07:10 > 0:07:13That's going to be paired with a nice piece of tenderloin.
0:07:13 > 0:07:16It's going on an onion puree.
0:07:16 > 0:07:18We're going to have a crispy bit of crackling
0:07:18 > 0:07:22and some caramelized apples and sweet risotto.
0:07:22 > 0:07:24So, it's quite a vibrant dish.
0:07:24 > 0:07:26Do you reckon you could win this?
0:07:26 > 0:07:31I'd love to win it. Do I reckon I can win it?
0:07:31 > 0:07:33I'll... We'll have to see how it goes today, Gregg,
0:07:33 > 0:07:37and then, maybe, I'll be able to give you more of a definite answer.
0:07:38 > 0:07:41Some of the methods that I'm using in this dish are quite...
0:07:41 > 0:07:44you could call them risky because I've never used a water bath.
0:07:44 > 0:07:46Never used a blast chiller
0:07:46 > 0:07:49and I've only used a pressure cooker once.
0:07:50 > 0:07:54So, I just hope that I can use them and it will go to plan, really.
0:08:00 > 0:08:03The Robert we know is a flamboyant cook.
0:08:03 > 0:08:05As he's come up through the competition,
0:08:05 > 0:08:06he's honed his skills.
0:08:06 > 0:08:08He really stamped his place.
0:08:08 > 0:08:11Do notice how we're all going back for more?
0:08:12 > 0:08:16The dish I've got in store is a little bit quirky.
0:08:16 > 0:08:20It's basically smoked and superheated piece of salmon
0:08:20 > 0:08:22on quinoa beach...
0:08:24 > 0:08:26..with a mint and pea ocean
0:08:26 > 0:08:28and oyster foam...
0:08:29 > 0:08:31..and then I've got some horseradish pearls.
0:08:38 > 0:08:41Not only are you going to give us the flavours of the sea,
0:08:41 > 0:08:43you're going to give us a visual impression of the sea as well.
0:08:43 > 0:08:46I hope a little snapshot of the sea.
0:08:46 > 0:08:49It's one of these dishes that if I do it at a dinner party,
0:08:49 > 0:08:53it's kind of...it's kind of a real...erm, bit of theatre.
0:08:56 > 0:09:00It all belongs together. Not an issue there.
0:09:00 > 0:09:02But this promise of its decoration,
0:09:02 > 0:09:04I hope doesn't outweigh the flavour.
0:09:08 > 0:09:09You have 25 minutes to go.
0:09:13 > 0:09:15Dani is one of those cooks who comes into MasterChef
0:09:15 > 0:09:19and wants to show you and I everything he can do.
0:09:19 > 0:09:23And with an invention test from Marcus, almost fell on his face.
0:09:23 > 0:09:25Too many things on a plate.
0:09:25 > 0:09:28Too many processes and trying too hard.
0:09:28 > 0:09:31We know how much you can do. You've proved that.
0:09:31 > 0:09:34Just cook us a delicious plate of food.
0:09:35 > 0:09:39After my knockback the other day, I'm really not confident.
0:09:39 > 0:09:41It's proper thrown me back.
0:09:41 > 0:09:43You've just got to take it and learn by it
0:09:43 > 0:09:45and hopefully, with my plate today... Well, it won't...
0:09:45 > 0:09:48It's not "hopefully". It will just have two or three things on it.
0:09:48 > 0:09:50It's not going to have ten.
0:09:52 > 0:09:54Dani, you look decidedly stressed again.
0:09:54 > 0:09:58I'm all right. It's just my pasta, it's not really coming together,
0:09:58 > 0:10:00- but I'm getting there. - What are you making?
0:10:00 > 0:10:04I'm doing a ravioli stuffed with a crab filling and a scallop.
0:10:04 > 0:10:06And I'm making a focaccia.
0:10:06 > 0:10:08The last comments weren't that good
0:10:08 > 0:10:10and I'm just going to give it my all today. I don't want to go out.
0:10:10 > 0:10:14I don't want to get this far and go home now. It'd be devastating.
0:10:18 > 0:10:19Ravioli and bread...
0:10:19 > 0:10:21together on the same plate?
0:10:21 > 0:10:22Wow!
0:10:25 > 0:10:28You've got ten minutes left.
0:10:28 > 0:10:29Ten minutes.
0:10:34 > 0:10:36Luke is one of the cleverest, most inventive,
0:10:36 > 0:10:39most exciting cooks I've seen on MasterChef.
0:10:40 > 0:10:43And the last time he cooked, he messed it up.
0:10:43 > 0:10:45There are glaring errors there.
0:10:45 > 0:10:48I think it's a little safe and basic.
0:10:48 > 0:10:50I knew the dish was terrible.
0:10:50 > 0:10:53So, it wasn't like I was going up there, going,
0:10:53 > 0:10:55"This is great! This is going to be amazing!"
0:10:55 > 0:10:57I knew it was bad and it was really bad.
0:10:57 > 0:11:00It was worse than I thought, actually.
0:11:00 > 0:11:03Confidence is slightly knocked,
0:11:03 > 0:11:04but I'm just going to learn from it
0:11:04 > 0:11:06and hopefully move on.
0:11:08 > 0:11:11He cannot afford to mess up again.
0:11:11 > 0:11:15He's got to recover that brilliance today, John, or it could be over.
0:11:17 > 0:11:21I'm so glad you've given me this, you know, chance to redeem myself.
0:11:21 > 0:11:23And what I'm doing today is to try and show you
0:11:23 > 0:11:25that you were right to put me through.
0:11:25 > 0:11:27What are you making?
0:11:27 > 0:11:29So, I'm doing a dim sum sharing platter for three.
0:11:29 > 0:11:31That's you two and me.
0:11:31 > 0:11:34So, there better not be a guest judge.
0:11:34 > 0:11:38But, erm... I'm doing pork gyoza...
0:11:40 > 0:11:42..prawn toast, whole prawn toast
0:11:42 > 0:11:44and then I'm doing cumin lamb, pancakes.
0:11:44 > 0:11:46- You do love a finger plate, don't you, mate?- Oh, yeah, yeah.
0:11:46 > 0:11:50- Definitely.- Why?- You know, when you go into a restaurant and you...
0:11:50 > 0:11:52And there's all these things you want to pick.
0:11:52 > 0:11:55If you pick finger food, you can have them all.
0:11:55 > 0:11:57Are you going to get it done in time?
0:11:57 > 0:11:58Just.
0:12:03 > 0:12:05This is like... I don't know what!
0:12:05 > 0:12:07I mean, it's like a final with eight people in it.
0:12:07 > 0:12:10It's incredible what's going on in here.
0:12:10 > 0:12:11Bang on!
0:12:20 > 0:12:22Just 60 seconds. Come on. Move yourselves.
0:12:36 > 0:12:37Last touches to your plate.
0:12:44 > 0:12:46Time's up. That's it!
0:12:57 > 0:13:01First up is Angela's dish of John Dory,
0:13:01 > 0:13:03topped with a slice of crispy fennel
0:13:03 > 0:13:07and served with scallops, prawns and two sauces.
0:13:07 > 0:13:09Fennel and pastis vierge
0:13:09 > 0:13:11and roasted shellfish.
0:13:11 > 0:13:13Ah!
0:13:13 > 0:13:15Ah!
0:13:15 > 0:13:18I'll tell you what. Now John's poured that sauce on,
0:13:18 > 0:13:20that dish has come alive. Look at that!
0:13:30 > 0:13:32I think your sauce is majestic.
0:13:33 > 0:13:36Absolutely perfect, both in texture and in flavour.
0:13:36 > 0:13:40What you have is this wonderful richness of the sea
0:13:40 > 0:13:41and you have a wonderful caramel sweetness
0:13:41 > 0:13:44that's come from the shells that have all cooked together.
0:13:44 > 0:13:47And sitting amongst that we have a piece of John Dory,
0:13:47 > 0:13:48which is absolutely delicious,
0:13:48 > 0:13:50a prawn which by itself is a wonderful thing
0:13:50 > 0:13:54and the scallop which is soft and really well cooked.
0:13:54 > 0:13:56So good in so many bits. So good!
0:14:00 > 0:14:01SHE SIGHS
0:14:01 > 0:14:03Really, really happy.
0:14:03 > 0:14:05I'm really happy. Sorry.
0:14:05 > 0:14:08I can't believe it. That was just amazing.
0:14:08 > 0:14:10I didn't really expect those comments.
0:14:10 > 0:14:12So, I'm pleased.
0:14:21 > 0:14:24Robert's smoked salmon has been served
0:14:24 > 0:14:28with roasted and boiled quinoa, pureed peas with mint,
0:14:28 > 0:14:30oyster foam,
0:14:30 > 0:14:31roasted kelp,
0:14:31 > 0:14:35samphire and pearls of horseradish.
0:14:42 > 0:14:44Fancy!
0:14:48 > 0:14:51That smoked salmon is absolutely heavenly.
0:14:51 > 0:14:54It's smoky. It's delicious.
0:14:54 > 0:14:57It's addictive and with a little bit of horseradish,
0:14:57 > 0:14:59it's a wonderful, wonderful thing.
0:14:59 > 0:15:01The pea puree I really like with the seaweed.
0:15:01 > 0:15:05The quinoa is still a little bit hard. It could be a lot softer.
0:15:05 > 0:15:10I don't like the quinoa because I just find it very, very bland
0:15:10 > 0:15:11and a bit...a bit wet.
0:15:13 > 0:15:17But the other stuff that's on there is bordering, I think, genius.
0:15:17 > 0:15:19Well, thank you.
0:15:21 > 0:15:25Overall, I'm really, really pleased and, you know...
0:15:25 > 0:15:29And the bits that they did like, they were effusive about,
0:15:29 > 0:15:31which is...which is fantastic.
0:15:32 > 0:15:36David's roast chicken breast has been served with tortellini
0:15:36 > 0:15:39filled with the prosciutto, leek and black pudding
0:15:39 > 0:15:42accompanied by a cider, mustard sauce
0:15:42 > 0:15:43and an aubergine puree.
0:15:46 > 0:15:49I do think you're trying to cram too much on a small plate.
0:15:59 > 0:16:02Your chicken you cooked really well. I love your pasta parcels.
0:16:02 > 0:16:04I love the flavour in there.
0:16:04 > 0:16:06Black pudding in there, sage as well.
0:16:06 > 0:16:09I mean, that's big, powerful. That matches chicken brilliantly.
0:16:09 > 0:16:12Don't like that grain mustard sauce.
0:16:12 > 0:16:14It's acidic.
0:16:16 > 0:16:19- That sauce is so overbearing.- Yeah.
0:16:19 > 0:16:21It's not just sharp with vinegar.
0:16:21 > 0:16:23It's salty.
0:16:23 > 0:16:24There is an irony here.
0:16:24 > 0:16:26That it's the quality of your sauces
0:16:26 > 0:16:28that made us notice you in the first place.
0:16:28 > 0:16:31I probably executed it slightly better when I practised it,
0:16:31 > 0:16:34but, you know, I did the best I could across the 90 minutes
0:16:34 > 0:16:35I had in the kitchen.
0:16:37 > 0:16:42Michael's confit of cod has been served with burnt leeks,
0:16:42 > 0:16:44cauliflower couscous and puree,
0:16:44 > 0:16:47egg yolk and a rapeseed lemon mayonnaise.
0:16:52 > 0:16:53Is that cod cooked to your liking
0:16:53 > 0:16:56cos I'm a little bit nervous that it might not be. Is it cooked?
0:16:56 > 0:16:58Yeah, I checked with the probe.
0:16:58 > 0:17:01It hit the core temperature that I was looking for. So...
0:17:09 > 0:17:12That cod is really, really well cooked. It flakes apart.
0:17:12 > 0:17:14And it's slippery. It's perfect, for me.
0:17:14 > 0:17:18I get a really nice, strong, but nice flavour of cauliflower
0:17:18 > 0:17:23with cod, which is an unusual combination for me, but I like it.
0:17:23 > 0:17:26However, apart from the little bit of bitterness on the burnt leek,
0:17:26 > 0:17:29which I like, I'm left with no other flavour dimension at all.
0:17:29 > 0:17:32And I want something else as well.
0:17:32 > 0:17:35I agree with Gregg. It seems to lack dimension.
0:17:37 > 0:17:39I've got a piece of cod and a vegetable.
0:17:41 > 0:17:44Not the best feedback I've had in the competition.
0:17:44 > 0:17:48So, yeah, a little bit concerned about whether it's good enough.
0:17:54 > 0:17:57Ping's duck breast has been served with a spring roll
0:17:57 > 0:18:00filled with shiitake mushrooms and glass noodles
0:18:00 > 0:18:03accompanied by pickled yellow and green cucumber,
0:18:03 > 0:18:06baby pak choi, caramelized plums
0:18:06 > 0:18:08and a red wine jus.
0:18:23 > 0:18:28There is bags and bags of flavour in this dish.
0:18:28 > 0:18:32That red wine sauce with the plums is extraordinary.
0:18:32 > 0:18:34It's sweet at the same time slightly sour.
0:18:34 > 0:18:37It's got a warmth in the back of it.
0:18:37 > 0:18:39I love that with the plums and the duck.
0:18:39 > 0:18:42I think that's absolutely wonderful.
0:18:42 > 0:18:45Your duck is cooked as moist as you like.
0:18:45 > 0:18:48There's also sweetness in that crispy spring roll that I love.
0:18:48 > 0:18:51And then when I got a little bit of sharp pickled vegetable as well,
0:18:51 > 0:18:53I loved that as well. That was just something else.
0:18:53 > 0:18:56I'm just going from...tripping from flavour sensation
0:18:56 > 0:18:58to flavour sensation to flavour sensation.
0:18:58 > 0:19:03You've shown a very clever ability to blend East and West.
0:19:03 > 0:19:07We're talking about fusion here, which is extremely difficult.
0:19:07 > 0:19:08- Well done.- Thank you.
0:19:12 > 0:19:14So good!
0:19:14 > 0:19:16I'm so pleased.
0:19:21 > 0:19:24Jack's dish is pork cheek croquettes
0:19:24 > 0:19:26served with pork tenderloin,
0:19:26 > 0:19:28sweet potato quenelles,
0:19:28 > 0:19:31spinach, onion puree,
0:19:31 > 0:19:34caramelized apples, crackling,
0:19:34 > 0:19:36sage, and a pork jus.
0:19:40 > 0:19:41I really like the presentation.
0:19:41 > 0:19:44That bit of crackling there... you're going to look at it
0:19:44 > 0:19:46and think it looks like a pig's tail.
0:19:55 > 0:19:57I love the crispy, crackly on the pork.
0:19:57 > 0:19:58I love the fact
0:19:58 > 0:20:01that your piece of pork tenderloin is wonderfully cooked.
0:20:01 > 0:20:03I like the sauce around the outside of it.
0:20:03 > 0:20:05And I like your onion puree that sits under it,
0:20:05 > 0:20:08- but the whole thing lacks seasoning. - OK.
0:20:08 > 0:20:10Really well executed.
0:20:10 > 0:20:12Really interesting concept. But go for the seasoning.
0:20:12 > 0:20:14OK. Thank you.
0:20:14 > 0:20:18I've got really good cooking and really good touch and purees
0:20:18 > 0:20:22and moist pork, but I don't actually have the filling flavour of pork.
0:20:24 > 0:20:27I don't know. You definitely do need a twist of seasoning, but...but..
0:20:27 > 0:20:30Grr!
0:20:30 > 0:20:33Not seasoning well enough is quite a cardinal sin.
0:20:33 > 0:20:35And that's really let me down.
0:20:35 > 0:20:38I'm really quite disappointed about that.
0:20:38 > 0:20:41Dani has made crab and scallop ravioli
0:20:41 > 0:20:43in a prawn and clam sauce
0:20:43 > 0:20:45with spinach and asparagus
0:20:45 > 0:20:48served with tomato and olive focaccia.
0:21:00 > 0:21:03Dani, your pasta is made really, really nicely,
0:21:03 > 0:21:07but the natural texture of crab is a wonderful, wonderful thing
0:21:07 > 0:21:09and now it's been pureed up to a breadcrumb
0:21:09 > 0:21:11and as you've cooked it, it's become dry.
0:21:13 > 0:21:17That prawn sauce is watery with little tiny bits of clam
0:21:17 > 0:21:19which is making it very, very salty.
0:21:19 > 0:21:21The asparagus doesn't belong there at all.
0:21:21 > 0:21:25Making focaccia in the amount of time you had is...
0:21:25 > 0:21:28impossible. And what you've got now still,
0:21:28 > 0:21:31if you smell that, is the smell of yeast.
0:21:31 > 0:21:34And that smell of yeast should never appear in bread.
0:21:34 > 0:21:37I've got to say it to you again and I know you think that this is less,
0:21:37 > 0:21:39but it's too much on a plate.
0:21:42 > 0:21:45- Have you added Parmesan cheese to that?- Yeah.
0:21:45 > 0:21:49I don't actually see a place for Parmesan cheese with shellfish.
0:21:52 > 0:21:56I think John's getting frustrated with me. That's the thing.
0:21:58 > 0:22:01I just think it works, you know? It's... I don't know. It's just...
0:22:03 > 0:22:05I mean, God, John knows best.
0:22:05 > 0:22:08You know, John says then, you know, then he's right, you know?
0:22:17 > 0:22:21Luke's sharing plate comprises gyoza filled with pork and fennel
0:22:21 > 0:22:25topped with crispy onions, sesame prawn toast
0:22:25 > 0:22:28and cumin lamb with cucumber pickle
0:22:28 > 0:22:30to be wrapped in pancakes
0:22:30 > 0:22:32and eaten with a soy balsamic sauce.
0:22:57 > 0:23:01I like the little bit of chilli heat on those prawns.
0:23:01 > 0:23:05Your little pork dumplings, mate, they are just an absolute winner.
0:23:05 > 0:23:08John makes them. Yours are as good as John's.
0:23:08 > 0:23:10If not maybe even a bit better.
0:23:10 > 0:23:12Bursting full of flavour, I like the...
0:23:12 > 0:23:14like the spiciness on that lamb.
0:23:14 > 0:23:17The lamb is sweet and then you've got a little bit of subtle,
0:23:17 > 0:23:21subtle and still sweet acidity with the salad. Mate, you're back.
0:23:21 > 0:23:23You're back. Thank the Lord. Thank the Lord.
0:23:23 > 0:23:25I was worried for you.
0:23:25 > 0:23:27Great looking dish. Fantastic flavours.
0:23:27 > 0:23:29You're very good. I'm very happy.
0:23:29 > 0:23:30Thank you.
0:23:33 > 0:23:36Erm, I think it's all conceived very well.
0:23:36 > 0:23:38I think it's technically brilliant.
0:23:38 > 0:23:40I think it's all really tasty.
0:23:40 > 0:23:42I think it's all beautifully seasoned.
0:23:42 > 0:23:44And good on you!
0:23:44 > 0:23:47Good on you, indeed! Very, very good. Very, very clever.
0:23:47 > 0:23:49And I like your style.
0:23:50 > 0:23:53It's possibly the best feedback I've had so far in the competition.
0:23:53 > 0:23:56And after what happened last time, I really needed that.
0:23:56 > 0:23:59So, yeah, I feel really good at the moment.
0:24:00 > 0:24:03(Oh, my God! You didn't see the disaster I had the other day.
0:24:03 > 0:24:05(Cheers, guys. Oh, thank you.)
0:24:13 > 0:24:16Thank you very much for all your effort.
0:24:16 > 0:24:18Unbelievable!
0:24:18 > 0:24:22We have a really difficult decision to make. Off you go.
0:24:31 > 0:24:35I'm really enthused by eight amateur cooks who are trying so hard.
0:24:35 > 0:24:37Who all really care.
0:24:37 > 0:24:40All got different styles, different dishes, different techniques
0:24:40 > 0:24:42and different outcomes.
0:24:42 > 0:24:44This is a tough one to call.
0:24:44 > 0:24:48They are just on the edge of a massive adventure
0:24:48 > 0:24:50and they've worked so hard to get here.
0:24:50 > 0:24:53This... It's a real hard, hard choice this.
0:25:25 > 0:25:28Well done, all eight of you. You've come such a long way.
0:25:28 > 0:25:30You've given so much to this competition.
0:25:30 > 0:25:33You've worked really hard.
0:25:33 > 0:25:36We only have six semifinal places.
0:25:40 > 0:25:42The first person leaving us...
0:25:46 > 0:25:48..is Dani.
0:25:48 > 0:25:51Thank you very much, guys.
0:25:56 > 0:25:58The second person leaving us...
0:26:08 > 0:26:10..is David.
0:26:10 > 0:26:11- Thanks, David.- Yeah.
0:26:19 > 0:26:22Maybe, I could have pushed myself more today,
0:26:22 > 0:26:24but you know, coulda, woulda, shoulda.
0:26:24 > 0:26:26It's... I've done... what's done is done
0:26:26 > 0:26:28and, you know, I got to the last eight.
0:26:28 > 0:26:30I've just got to be proud of that, I guess.
0:26:33 > 0:26:36To get this far and that close...
0:26:36 > 0:26:40But, you know it doesn't take away the massive achievement I've done.
0:26:40 > 0:26:42And I know my family will be proud
0:26:42 > 0:26:44and I'm pretty proud of myself.
0:26:52 > 0:26:53Well done! Get you!
0:26:53 > 0:26:56You are our semifinalists.
0:27:03 > 0:27:04Yeah, I just have to focus now.
0:27:04 > 0:27:08I've got to throw everything at this now or kick myself forever.
0:27:09 > 0:27:11This is what I wanted to do.
0:27:11 > 0:27:13I'm just really surprised I've managed to do it.
0:27:17 > 0:27:18This is so brilliant.
0:27:18 > 0:27:20This is a dream come true, really.
0:27:25 > 0:27:27I'm petrified, to be honest with you.
0:27:27 > 0:27:30I'm petrified what's round the corner.
0:27:37 > 0:27:42Next week, it's the start of the MasterChef semifinals.
0:27:42 > 0:27:45Over the next three nights,
0:27:45 > 0:27:48they will be pushed beyond anything they have experienced before.
0:27:48 > 0:27:51Come on! Just do it! Just put it on. Honestly, trust me!
0:27:51 > 0:27:52You're going to have to just go.
0:27:52 > 0:27:55I wish they'd liven this up, you know what I mean?
0:27:55 > 0:27:5620 minutes I've been waiting.
0:27:57 > 0:28:01All right. This is the most fabulous dish I've ever seen!
0:28:03 > 0:28:06At the end of the week, only four will remain.