0:00:02 > 0:00:06It's the first MasterChef quarterfinal
0:00:06 > 0:00:09and this week's best amateurs are back.
0:00:11 > 0:00:14I've caught the bug. This is highly infectious.
0:00:14 > 0:00:18I really want to progress to the semifinals.
0:00:18 > 0:00:21I'm not coping with the pressure very well at all.
0:00:21 > 0:00:23It's not getting easier.
0:00:23 > 0:00:27Yeah, the stakes are high, but let's see what happens.
0:00:27 > 0:00:32Tonight they will face just one challenge -
0:00:32 > 0:00:34to cook an exceptional dish
0:00:34 > 0:00:38from a brief set by renowned restaurant critic Tracey MacLeod.
0:00:38 > 0:00:41Our cooks today are really talented.
0:00:41 > 0:00:45We haven't had a disaster amongst them.
0:00:45 > 0:00:48I need some spoons, quickly, please! Two spoons, please!
0:00:48 > 0:00:51They've got to keep focused. They've got to keep on fighting.
0:00:51 > 0:00:53They can't rest on their laurels.
0:01:12 > 0:01:16Quarterfinal day means we bring in a critic.
0:01:16 > 0:01:19Tracey MacLeod has given you a task
0:01:19 > 0:01:25to make one exceptional dish centred on one ingredient.
0:01:25 > 0:01:28That ingredient is cheese.
0:01:29 > 0:01:33At the end of this, we will take the best cooks with us.
0:01:33 > 0:01:35No numbers.
0:01:35 > 0:01:37Just the best cooks.
0:01:37 > 0:01:39Ladies and gentlemen, 90 minutes.
0:01:39 > 0:01:41Let's cook.
0:01:47 > 0:01:50I think the challenge for the contestants today
0:01:50 > 0:01:54will be elevating something that they cook every day at home with
0:01:54 > 0:01:57into something a bit special, a bit spectacular.
0:01:57 > 0:02:01It's kind of my desert island food and you can do anything with it.
0:02:01 > 0:02:04You can melt it, you can bake with it,
0:02:04 > 0:02:07you can whip it into a souffle or a mousse.
0:02:07 > 0:02:09We all cook with it at home and yet I don't think
0:02:09 > 0:02:12I've ever been served it as a main ingredient on MasterChef.
0:02:14 > 0:02:17What's wrong with cheese? I want to see some cheese.
0:02:19 > 0:02:22Natasha we know cooks great sweet food.
0:02:24 > 0:02:28She puts a smile on your face, doesn't she, Mr Pudding Man?
0:02:28 > 0:02:30I'll be really impressed today
0:02:30 > 0:02:34if Natasha can turn a cheese round into a cheesy dessert round.
0:02:36 > 0:02:39I'm really nervous about cooking for Tracey MacLeod.
0:02:39 > 0:02:42It would mean so much if she likes my food. I might cry.
0:02:42 > 0:02:45I probably will cry.
0:02:45 > 0:02:46I hope I don't cry.
0:02:50 > 0:02:53How do you feel about working with cheese?
0:02:53 > 0:02:56I like cheese, so cheese is good.
0:02:56 > 0:02:58I'm looking down at what you've got.
0:02:58 > 0:03:01- Are you going to turn cheese into something sweet?- Yeah.
0:03:01 > 0:03:04I thought you might. What are you making?
0:03:04 > 0:03:09I'm making deep-fried ricotta balls with orange syrup,
0:03:09 > 0:03:13- honey and mascarpone ice cream.- Wow!
0:03:13 > 0:03:15- Yeah.- I think you're terribly brave,
0:03:15 > 0:03:17but you and I have got a sweet tooth,
0:03:17 > 0:03:21- so I wish you the best of luck. - Thank you very much.
0:03:21 > 0:03:24Natasha has got to make sure that ice cream is set and,
0:03:24 > 0:03:27as long as those ricotta balls are light like a beignet
0:03:27 > 0:03:31or like a little doughnut, it could be a lovely, lovely thing.
0:03:36 > 0:03:39I've got no room to work.
0:03:39 > 0:03:42Too many ingredients.
0:03:42 > 0:03:46Chris has definitely got imagination and he has a certain style.
0:03:47 > 0:03:51I think the guy could be surprising.
0:03:51 > 0:03:52I don't cook with a lot of cheese.
0:03:52 > 0:03:56I love cheese but it's going to be challenging.
0:03:56 > 0:03:59How cheesy do you make it, you know? As cheesy as one of Gregg's jokes?
0:03:59 > 0:04:01I took some cheese from an angry Welshman once.
0:04:01 > 0:04:04- Do you know how I did it? - No, go on.- Caerphilly.
0:04:04 > 0:04:07Oh, that's a good one. I didn't have that one on my list.
0:04:07 > 0:04:11So I'm doing a bit of a cheese overload. It might be too much.
0:04:11 > 0:04:13We'll see.
0:04:14 > 0:04:18Chris, how many cheeses are you cooking with?
0:04:18 > 0:04:20A variety of cheeses. I mean, I love cheese.
0:04:20 > 0:04:22Ideally I'd have plated a cheese board
0:04:22 > 0:04:25and wandered around for 85 minutes sabotaging everybody else.
0:04:25 > 0:04:27But unfortunately I don't think that would have got me
0:04:27 > 0:04:30through to the next round so I'm just doing a take on a cheese board.
0:04:30 > 0:04:34I'm making a ciabatta with a blue cheese butter,
0:04:34 > 0:04:37mozzarella croquettes, pecorino spinach frittata
0:04:37 > 0:04:40and I am doing some home-made nettle ricotta.
0:04:40 > 0:04:43I want the cheese to be the star but I want everything around it
0:04:43 > 0:04:46to lift the cheese and make the cheese even better.
0:04:46 > 0:04:48Right now, how much do you want the bloke in front of you
0:04:48 > 0:04:51- with the bald head and glasses to go away?- More than anything.
0:04:51 > 0:04:52No offence!
0:04:54 > 0:04:56Chris is doing a huge amount of work
0:04:56 > 0:04:59and I just hope for his sake he gets it all done.
0:04:59 > 0:05:02He's got frittata, he's got biscuits,
0:05:02 > 0:05:03he's got bread, he's got butter.
0:05:03 > 0:05:06I mean, it is just this huge cacophony of stuff.
0:05:08 > 0:05:09I just hope it works.
0:05:11 > 0:05:14You've had 20 minutes. 20 minutes.
0:05:16 > 0:05:20Cae is putting things together which are unusual but they work.
0:05:22 > 0:05:26The guy likes to take a risk and I like a risky cook in MasterChef.
0:05:28 > 0:05:31Did you expect to be here, Cae, MasterChef quarterfinal?
0:05:31 > 0:05:33I'm pleased to be here more than anything else.
0:05:33 > 0:05:35I'm doing something that I love, cooking.
0:05:35 > 0:05:38What about cooking for Tracey MacLeod?
0:05:38 > 0:05:41Look, there was elements on each of the plates that I produced
0:05:41 > 0:05:43in the last round that had mistakes.
0:05:43 > 0:05:46Today, I will not let a single mistake go onto the plate.
0:05:46 > 0:05:48Fantastic. What's your dish?
0:05:48 > 0:05:51Gorgonzola ice cream with a modern and a classic tarte tatin,
0:05:51 > 0:05:53apple tarte tatin
0:05:53 > 0:05:56with salted caramel sauce and whipped hazelnut cream.
0:05:56 > 0:06:00We've had some Gorgonzola ice cream on MasterChef before.
0:06:00 > 0:06:04- I'm scared to tell you how it turned out.- OK.
0:06:04 > 0:06:07Well, hopefully this will excite things and turn you round.
0:06:10 > 0:06:15What I can't get my head around is the presentation of the dish.
0:06:15 > 0:06:18We've got a round disc of classic tarte tatin and then we've got
0:06:18 > 0:06:22this deconstructed apple thing going on, plus Gorgonzola ice cream.
0:06:22 > 0:06:26Where's it all going? How's it all coming together?
0:06:26 > 0:06:29In my mind I know how this dish is going to look
0:06:29 > 0:06:32and if it's anything less, I'll be unhappy.
0:06:32 > 0:06:36So, like an artist, I've just got to paint that dish on a plate.
0:06:42 > 0:06:46Mike has got technical ability. He's got know-how.
0:06:46 > 0:06:50He's also got very good presentation skills.
0:06:50 > 0:06:52The boy can cook.
0:06:54 > 0:06:55We love cheese at home.
0:06:55 > 0:06:59My wife is the kind of girl that sacrifices chocolate for cheese.
0:06:59 > 0:07:02She's a cheese-and-crisp kind of girl, you know.
0:07:02 > 0:07:04There's so much you can do with cheese, I think.
0:07:04 > 0:07:05It's a big thing to deal with
0:07:05 > 0:07:09and it opens up a world of possibilities, cheese.
0:07:09 > 0:07:11Now, if I know you, you've probably got a lot to do
0:07:11 > 0:07:12and you're calling it simple.
0:07:12 > 0:07:14It's not too bad today, actually.
0:07:14 > 0:07:16There's only four or five elements in the dish.
0:07:16 > 0:07:20I'm making goat's cheese ravioli with a Spanish romesco sauce
0:07:20 > 0:07:23and then doing a walnut, black olive honey crumb.
0:07:23 > 0:07:24I'm still an amateur.
0:07:24 > 0:07:27It's a case of getting the combinations right in the dish
0:07:27 > 0:07:31- I'm going to do and make sure the flavours sing.- Go on, son!
0:07:31 > 0:07:34Mike thinks that he's paring his dish back and he's not putting
0:07:34 > 0:07:36so many things on one plate.
0:07:36 > 0:07:37Wow!
0:07:38 > 0:07:42I just hope that goat's cheese survives amongst the strong flavours
0:07:42 > 0:07:47of smoked peppers, paprika, honey and black olives.
0:07:47 > 0:07:49It's an interesting combination.
0:07:49 > 0:07:51I hope it's not odd.
0:07:53 > 0:07:54You got half an hour left.
0:07:54 > 0:07:58And you know what cheese you use to disguise a horse, don't you?
0:07:58 > 0:07:59Mask-a-pony!
0:08:02 > 0:08:05- Are you wanting this to burn, Cae? - No, it was a mistake.- Huh?
0:08:05 > 0:08:08- Yeah, I caught it too late. - Too late.- I caught it too late.
0:08:12 > 0:08:14I just took my eyes off it.
0:08:14 > 0:08:16I was too concentrating on the Gorgonzola ice cream.
0:08:16 > 0:08:19It just caught and burnt. I'll just have to start again.
0:08:26 > 0:08:31Julie cooks for her family and Julie really does understand flavours.
0:08:33 > 0:08:36However, her portions are huge and her food is untidy.
0:08:39 > 0:08:42It's a strange situation, actually, cooking for a critic
0:08:42 > 0:08:46because they've actually criticised Michelin-starred restaurant owners,
0:08:46 > 0:08:48and so forth, so you just think,
0:08:48 > 0:08:51"Oh, I wonder where I'm going to fit in the scale here?"
0:08:52 > 0:08:56- What are you making?- I'm doing a twist on a ploughman's lunch.
0:08:56 > 0:09:00A quiche with strong cheddar cheese and ham
0:09:00 > 0:09:03and then I'm serving it with an onion chutney.
0:09:03 > 0:09:06Then I'm doing a salad of puy lentils, walnuts,
0:09:06 > 0:09:09apple and Stilton cheese on top of that.
0:09:09 > 0:09:13- Will you be able to make it look pretty?- Yes, I've been practising.
0:09:13 > 0:09:17- How much quiche has your husband had to eat over the last few days?- Lots.
0:09:17 > 0:09:19Lots.
0:09:19 > 0:09:21And cheese, and our house is still full of cheese,
0:09:21 > 0:09:25so even after this competition, we'll still be eating cheese.
0:09:27 > 0:09:31Julie's inspiration is that of a ploughman's lunch, traditionally
0:09:31 > 0:09:35a board of pickled onions and cheese served in a pub with a pint.
0:09:35 > 0:09:38But it's quiche and lentils.
0:09:38 > 0:09:41How is she going to make a quiche and lentils look sexy?
0:09:43 > 0:09:46The tart looks prettier than the last one you made, doesn't it?
0:09:46 > 0:09:49- I took your advice and used a rolling pin.- There you go, see.
0:09:49 > 0:09:51You proved a point, yes.
0:09:51 > 0:09:54I'm never too old to learn.
0:10:01 > 0:10:05Katie's food really stood out for you and I.
0:10:05 > 0:10:07I'm very interested to see
0:10:07 > 0:10:10whether she can build on her good start because she's very good.
0:10:10 > 0:10:13Getting through to this stage, yeah, I'd say I have got a bit more
0:10:13 > 0:10:15confidence but you just can't help question yourself
0:10:15 > 0:10:19constantly and you think, was it luck? Was it a fluke?
0:10:19 > 0:10:21Is the next one going to be as good?
0:10:23 > 0:10:26You're always asking is it good enough?
0:10:26 > 0:10:29Katie, I've never seen anything like that before. What on earth is that?
0:10:29 > 0:10:33This is pasta with a porcini powdered through it.
0:10:33 > 0:10:34Fabulous.
0:10:34 > 0:10:38- Fabulous!- A really deep earthy feeling.- What are you making?
0:10:38 > 0:10:43I am making Stilton tortellini with a pesto and a red wine sauce
0:10:43 > 0:10:46and some little cheese cranberry bites to add a bit of texture.
0:10:46 > 0:10:51You've got tortellini with two sauces and deep-fried cheese balls?
0:10:51 > 0:10:54- Yes.- Does that work, Katie? - They do. Yes.
0:10:54 > 0:10:56You'll see.
0:11:02 > 0:11:08Mushrooms and blue cheese together is a strong, strong flavour,
0:11:08 > 0:11:12especially porcini mushrooms cos it's smoky and woody and earthy.
0:11:12 > 0:11:15Coming together, I hope they survive each other.
0:11:17 > 0:11:19Ten minutes left.
0:11:19 > 0:11:21CRASH
0:11:21 > 0:11:24Drop as much as you want. Just do it within ten minutes(!)
0:11:28 > 0:11:32- How long is that going to take to cook?- Ten minutes.- Ten minutes?
0:11:34 > 0:11:36I think Cae's in trouble.
0:11:36 > 0:11:38What a mess!
0:11:38 > 0:11:41He's burnt two lots of sugar. He's burnt some sliced apples.
0:11:41 > 0:11:43He's struggling away.
0:11:46 > 0:11:48Told you he's in trouble.
0:11:54 > 0:11:55Come on, heat up!
0:12:02 > 0:12:06- Hey, those edges look a lot better than your lemon tart.- I know.
0:12:06 > 0:12:08Thank you.
0:12:11 > 0:12:14This sauce is just to warm back through, now it's been passed.
0:12:14 > 0:12:17Ravioli to go in in a couple of minutes.
0:12:17 > 0:12:19A bit frantic, but nearly there.
0:12:21 > 0:12:26I'm on time, so I'm fairly happy, believe it or not.
0:12:29 > 0:12:32Five minutes, guys. Five minutes.
0:12:33 > 0:12:36Stuff should be getting on plates.
0:12:41 > 0:12:43No!
0:12:54 > 0:12:57I need some spoons, quickly, please! Two spoons, please!
0:13:03 > 0:13:0560 seconds left.
0:13:14 > 0:13:16Final 45 seconds.
0:13:36 > 0:13:39OK, stop. Stop.
0:13:51 > 0:13:53- How did you do, bud?- Bad.
0:13:53 > 0:13:57- It should be fine. Don't worry. - No, no, no, no, no.- Time?
0:13:57 > 0:14:00Everything just messed up.
0:14:00 > 0:14:03I don't know where that hour-and-a-half went.
0:14:12 > 0:14:15Ladies and gentlemen...
0:14:15 > 0:14:18can I introduce you to Tracey MacLeod.
0:14:24 > 0:14:26Hello.
0:14:27 > 0:14:30Cae, up you come, please, sir.
0:14:41 > 0:14:46University professor Cae has served two tarte tatins.
0:14:46 > 0:14:49One classic and one deconstructed,
0:14:49 > 0:14:52alongside a Gorgonzola ice cream,
0:14:52 > 0:14:54whipped hazelnut cream
0:14:54 > 0:14:57and a salted caramel sauce.
0:14:59 > 0:15:00You had a bit of a mare, didn't you, Cae?
0:15:00 > 0:15:03It's a million miles away from what I wanted to present.
0:15:03 > 0:15:07I set myself too much to do, and it concertinaed, and ran out of time.
0:15:15 > 0:15:17My brief was cheese,
0:15:17 > 0:15:21and there isn't a huge amount of cheesiness about anything there.
0:15:21 > 0:15:24The ice cream, to me, it worked.
0:15:24 > 0:15:26You know, if you didn't know it had cheese in it,
0:15:26 > 0:15:29you might just think it's a really strong clotted cream.
0:15:29 > 0:15:32But I think it was probably a mistake to serve the very
0:15:32 > 0:15:34undercooked tarte tatin.
0:15:34 > 0:15:37You know that lots of things have gone wrong here, Cae, and I'm sorry for you.
0:15:37 > 0:15:41What I do like are those sliced apples inside the sticky toffee sauce,
0:15:41 > 0:15:43really sort of stick to your teeth.
0:15:43 > 0:15:46As for the rest of it, sorry, it hasn't worked for you.
0:15:46 > 0:15:50I've never enjoyed Gorgonzola ice cream until now. I like yours.
0:15:50 > 0:15:53However, it is impossible to ignore the mistakes,
0:15:53 > 0:15:56but that's going to come if you run out of time.
0:15:58 > 0:16:02Oh, terrible. That was disastrous.
0:16:02 > 0:16:05So many things went wrong.
0:16:05 > 0:16:08Juggling too many plates and they came crashing down towards the end,
0:16:08 > 0:16:11resulting in me running around like a lunatic.
0:16:13 > 0:16:15Julie, your turn, please.
0:16:23 > 0:16:27Ward sister Julie's take on a ploughman's includes
0:16:27 > 0:16:31cheddar and ham quiche baked in a Parmesan and chive crust,
0:16:31 > 0:16:35accompanied by a puy lentil, walnut, Stilton and apple salad,
0:16:35 > 0:16:39with caramelised onion chutney, cherry tomatoes
0:16:39 > 0:16:41and half a pint of bitter.
0:16:41 > 0:16:43I like the look of the tart a lot.
0:16:43 > 0:16:46But I'm never really sure about eating off a board, to be honest.
0:16:46 > 0:16:50But I can appreciate you've done it to make it look a bit more special.
0:17:03 > 0:17:06Well done with your quiche, it's a really nice little quiche.
0:17:06 > 0:17:09Lovely flavour in the... With the ham and the chives coming through,
0:17:09 > 0:17:11and I like your take on...
0:17:11 > 0:17:13- It's kind of like a lentilly Waldorf salad, isn't it?- Yes.
0:17:13 > 0:17:16It's a really lovely, kind of pub lunch.
0:17:17 > 0:17:20That is absolutely delicious.
0:17:20 > 0:17:23In my opinion, you are so getting there,
0:17:23 > 0:17:27and your food remains, as it started, delicious.
0:17:27 > 0:17:30Pastry made with cheese, cheese filling inside the quiche,
0:17:30 > 0:17:31a salad with cheese.
0:17:31 > 0:17:34You've really taken bits and pieces and thought about it.
0:17:34 > 0:17:37I'd eat the whole lot. And I'd probably order a proper beer,
0:17:37 > 0:17:39rather than that brown, warm stuff.
0:17:42 > 0:17:45I-I'm gobsmacked, absolutely gobsmacked.
0:17:45 > 0:17:49And I wanted something that was just going to say, "Cheese, I'm here."
0:17:49 > 0:17:51And it certainly has, it's whacked them
0:17:51 > 0:17:55in the face with the taste of cheese, it's whacked them with the taste of Parmesan,
0:17:55 > 0:17:57with the cheddar and the Stilton. And that was the brief,
0:17:57 > 0:18:00cheese, and I've given them cheese.
0:18:00 > 0:18:02Mike, up you come, please.
0:18:08 > 0:18:12Avionics engineer Mike has made ravioli with goat's cheese
0:18:12 > 0:18:16and spinach, with a romesco red pepper sauce,
0:18:16 > 0:18:20basil oil and a walnut, black olive crumb.
0:18:20 > 0:18:21That's a very pretty dish.
0:18:30 > 0:18:33The main star of the show is that goat's cheese.
0:18:33 > 0:18:37It's a very sour, salty flavour that you've got from the olive
0:18:37 > 0:18:39and from the cheese.
0:18:39 > 0:18:41Mix in a bit of the romesco sauce, which is lovely,
0:18:41 > 0:18:45and that grassy basil oil, and it all makes sense.
0:18:45 > 0:18:48- GREGG:- I agree with Tracey, but when I ran out of sauce,
0:18:48 > 0:18:51all I had was the tangy goat's cheese.
0:18:51 > 0:18:54But I think that combination of the sweetness in your romesco
0:18:54 > 0:18:57and that goat's cheese is lovely.
0:18:57 > 0:19:00What's really nice, though, Mike, is you've got a plate of food that people want to eat.
0:19:00 > 0:19:03- Thank you very much.- And it's got flavour.- That means a lot.
0:19:03 > 0:19:05It's good. More romesco, mate.
0:19:05 > 0:19:09There was some minor problems, I think, but overall,
0:19:09 > 0:19:13I think that's the best comments I've had. So, yeah, super chuffed.
0:19:18 > 0:19:20Katie, up you come, please.
0:19:25 > 0:19:29Debt adviser Katie's porcini tortellini have been stuffed
0:19:29 > 0:19:32with ricotta, Stilton and mascarpone,
0:19:32 > 0:19:35and served on a bed of rocket, with deep-fried Stilton
0:19:35 > 0:19:40and cranberry bites, a walnut pesto and a red wine sauce.
0:19:42 > 0:19:46- What do you think?- I think it's not a bowl of pasta as I know it.
0:19:46 > 0:19:48It looks a little strange.
0:19:56 > 0:19:58Well done on those pasta parcels.
0:19:58 > 0:20:01I think it probably was an either-or with them
0:20:01 > 0:20:03and the little fried cheese things that you've done,
0:20:03 > 0:20:06but overall, some lovely flavours,
0:20:06 > 0:20:09and I like the way you've approached the task with a bit of originality.
0:20:09 > 0:20:13- Thank you.- I feel there's just too much going on on the plate.
0:20:13 > 0:20:17And the overriding thing for me is it's all too salty.
0:20:17 > 0:20:20Because you've got the salty blue cheese,
0:20:20 > 0:20:22and then really quite salty pesto,
0:20:22 > 0:20:27and I feel like I've been kicked around the head with salt and cheese.
0:20:27 > 0:20:29I'm very different to John on this one.
0:20:29 > 0:20:31Those tortellini, which has got blue cheese in it,
0:20:31 > 0:20:33so there's so much salt, but
0:20:33 > 0:20:37when you put it into that red sweet sauce, I find it a beautiful thing.
0:20:37 > 0:20:39So I love your flavours, I really do.
0:20:39 > 0:20:43Your presentation, I think you've messed it up. You've messed it up.
0:20:46 > 0:20:50Not massively pleased with the comments. A mixed reception, so...
0:20:50 > 0:20:53But, yeah, relieved to have got it out.
0:20:53 > 0:20:55Chris, up you come, please.
0:21:02 > 0:21:07Altitude trainer Chris's cheese board includes nettle ricotta,
0:21:07 > 0:21:10a spinach and pecorino frittata,
0:21:10 > 0:21:13mozzarella croquettes with a red pepper sauce,
0:21:13 > 0:21:18figs stuffed with goat's cheese, ciabatta with blue cheese butter,
0:21:18 > 0:21:21black pepper crackers and a red onion chutney.
0:21:29 > 0:21:32I admire the work, I really do.
0:21:32 > 0:21:35However, it hasn't resulted in anything spectacular.
0:21:36 > 0:21:40The croquettes need seasoning, the frittata needs seasoning.
0:21:40 > 0:21:42Your ricotta, the nettles, I think, need seasoning.
0:21:42 > 0:21:44My favourite thing on that board is the bread
0:21:44 > 0:21:46and the blue cheese butter, I think that's lovely.
0:21:46 > 0:21:49I'm going to nick that idea, I think it's a great idea.
0:21:49 > 0:21:51- TRACEY:- Obviously you've got loads of skills,
0:21:51 > 0:21:53but I think I would have liked to have tried something that
0:21:53 > 0:21:56showed me a bit more about how you combined flavours.
0:21:56 > 0:21:59This feels like an audition piece, rather than a performance.
0:22:01 > 0:22:05I knew that I was never going to smash all the elements,
0:22:05 > 0:22:09because, just in the time constraint, so, we'll see.
0:22:11 > 0:22:14Natasha, could you bring your cheesy dish up, please?
0:22:19 > 0:22:23Deputy publishing director Natasha's sweet take on the brief
0:22:23 > 0:22:28includes ricotta fritters and mascarpone ice cream with honeycomb,
0:22:28 > 0:22:32whipped goat's cheese and mascarpone and an orange syrup.
0:22:33 > 0:22:35I like the idea and the concept.
0:22:35 > 0:22:38I was hoping for more from the presentation.
0:22:47 > 0:22:49The orange here with honeycomb
0:22:49 > 0:22:52and a little bit of mascarpone is a delight.
0:22:52 > 0:22:55Cheese and orange is not a combination I would even go near,
0:22:55 > 0:22:59even dream of going anywhere near, yet you make it delicious.
0:22:59 > 0:23:01- TRACEY:- I love those little ricotta balls.
0:23:01 > 0:23:04Like little doughnuts, kissed by orange
0:23:04 > 0:23:07and dragged through that syrup, absolutely sublime.
0:23:07 > 0:23:10I'm not a big fan of orange, and as Gregg says, "What, orange
0:23:10 > 0:23:14"and cheese together? Really?" It works, fantastically.
0:23:14 > 0:23:17We've now eaten it and all gone, "Oooh!"
0:23:17 > 0:23:20When it first turned up, all three of us had a collective, "Uh."
0:23:20 > 0:23:23And you've got to get rid of that "uh". And emphasise the "oooh!"
0:23:23 > 0:23:27- What have you got to do?- Emphasise the "oooh!"- And get rid of the...?
0:23:27 > 0:23:29- "Uh".- OK, good.
0:23:29 > 0:23:31THEY LAUGH
0:23:33 > 0:23:36Really, really happy. Felt myself getting a bit emotional.
0:23:38 > 0:23:40- CHRIS:- Good on you, girl.
0:23:43 > 0:23:45- MIKE:- High-five.
0:23:45 > 0:23:48What a quarterfinal.
0:23:48 > 0:23:53Your bit is now over, the tough bit for us is just about to start.
0:23:53 > 0:23:55Thank you very much indeed.
0:24:02 > 0:24:05I thought that was a brilliant, brilliant challenge.
0:24:05 > 0:24:08Well, good luck with choosing who goes through. Thanks, bye.
0:24:08 > 0:24:09Thanks, Tracey.
0:24:13 > 0:24:17I don't think I've ever eaten so much cheese. I really don't.
0:24:17 > 0:24:20Some of our contestants, obviously, were more successful than others.
0:24:20 > 0:24:24Natasha gave us a dessert, and we all criticised
0:24:24 > 0:24:27the way in which it was presented, but all three of us
0:24:27 > 0:24:30were united in one thing, and that was that it tasted great.
0:24:30 > 0:24:35- Mike made us ravioli.- That dish had style, good flavour combination.
0:24:35 > 0:24:38However, I wasn't happy that we ran out of sauce.
0:24:38 > 0:24:41It's now a point where I think, well, hang about, I'm not too bad
0:24:41 > 0:24:43- at this, I can actually cook...ish. - HE LAUGHS
0:24:43 > 0:24:47So, if it carries on, then brilliant, yeah, I mean, I'd love it.
0:24:47 > 0:24:49Katie divided the crowd today.
0:24:49 > 0:24:51You and I didn't agree over the flavour combinations.
0:24:51 > 0:24:54However, we both agreed that the dish was not right,
0:24:54 > 0:24:56it didn't look right.
0:24:56 > 0:24:59I'm desperate to go through to the next round, it would just be brilliant.
0:24:59 > 0:25:02Especially because I don't feel that that was perfect.
0:25:02 > 0:25:05I want to go to the next round so I can show them something awesome.
0:25:05 > 0:25:08Cae fell down today. I mean, that big,
0:25:08 > 0:25:11big timing issue resulted in a bit of a car crash on a plate.
0:25:11 > 0:25:13I really want to progress.
0:25:13 > 0:25:16Having a day like today has just knocked me for six.
0:25:16 > 0:25:20Julie did a good job. She met the cheese brief, absolutely.
0:25:20 > 0:25:25- Her food tastes amazing.- Chris made us a board full of cheesy bits.
0:25:25 > 0:25:28And all of them OK.
0:25:28 > 0:25:29But nothing spectacular.
0:25:31 > 0:25:33You've got to hope there's enough positives to get
0:25:33 > 0:25:36you through, and they've seen enough in me over the previous rounds
0:25:36 > 0:25:38as well to go, "You know what, this boy can cook.
0:25:38 > 0:25:41"Let's give him another chance."
0:25:41 > 0:25:43So, what are we going to do?
0:25:43 > 0:25:46Who's got the potential?
0:25:46 > 0:25:47Who's got the talent?
0:26:01 > 0:26:05Gregg and I have decided that three of you are going through
0:26:05 > 0:26:07to knockout week.
0:26:13 > 0:26:15The first person through...
0:26:20 > 0:26:21..is Julie.
0:26:27 > 0:26:29The second person through to knockout week...
0:26:35 > 0:26:36..is Natasha.
0:26:44 > 0:26:46The third person going through...
0:26:52 > 0:26:54..is Mike.
0:26:55 > 0:26:57- CHRIS:- Congratulations. - MIKE:- Thank you very much.
0:27:00 > 0:27:04Katie, Chris and Cae, so very sorry, thank you very much indeed.
0:27:04 > 0:27:06Thank you.
0:27:11 > 0:27:14Majorly deflated. Kicking myself.
0:27:15 > 0:27:18I've got nobody else to blame but myself.
0:27:18 > 0:27:22A bit of a letdown to go at this stage, but, you know, that's...
0:27:22 > 0:27:25I'm sure I'll look back at this and think, "Wow."
0:27:25 > 0:27:27I'm going to have a couple of weeks off cheese.
0:27:27 > 0:27:30Absolutely guarantee that, I'm sick of cheese.
0:27:30 > 0:27:31HE LAUGHS
0:27:38 > 0:27:39'Baffled, if I'm honest.'
0:27:39 > 0:27:42Yeah, a little bit sort of shellshocked, but, yeah, amazing.
0:27:42 > 0:27:44Brilliant.
0:27:44 > 0:27:47'I think it is going to take a few days to sink in'
0:27:47 > 0:27:49and then more hard work.
0:27:49 > 0:27:50SHE LAUGHS
0:27:51 > 0:27:54This has just been dipping my toe in the water.
0:27:54 > 0:27:57Now I'm actually going to run, take a jump and make a big splash,
0:27:57 > 0:27:59I hope.
0:27:59 > 0:28:04Julie, Mike and Natasha will be back for knockout week.
0:28:06 > 0:28:11Next week, ten new contestants battle it out to join them.
0:28:15 > 0:28:17- Cheers.- Cheers, ladies.
0:28:17 > 0:28:20- Get it on a plate now. - It's not working.
0:28:20 > 0:28:22It is working. I'm panicking.
0:28:22 > 0:28:24It's got all the Friday fun bits on the plate.
0:28:24 > 0:28:27That smells so good.