Episode 12 MasterChef


Episode 12

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It's the last of this year's MasterChef quarterfinals

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and this week's best amateurs are back.

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Being a quarterfinalist definitely sets you apart

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from everyone else and the word "finalist" is in there

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and that's the one I'm interested in.

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You can feel the atmosphere changing

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and you just want to do better and better.

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The stress is unbelievable.

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I can't even explain it.

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Damn it! That's not what I'm supposed to do.

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Tonight, they will face just one challenge -

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to cook an exceptional dish

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from a brief set by renowned restaurant critic Jay Rayner.

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The last few places in knockout week

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and these quarterfinalists are all fighting for it.

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Bring it on!

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Welcome back.

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You've been set a brief and it's your choice...

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..to cook either a main course with aubergine as the star...

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..or a dessert that really showcases honey.

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That brief was set by none other than Jay Rayner.

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He will be in here to taste your dishes and help us judge.

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You have one hour and thirty minutes

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to cook us the most fantastic plate of food

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you've ever cooked in your life.

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Ladies and gentlemen, let's cook.

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Aubergines can go in lots of different directions.

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Obviously, you can make stews and curries.

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They're a very good vehicle for other flavours

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but they have an interesting texture.

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I am open to them doing anything they like with aubergine.

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These are people who think they can cook. Prove it to me.

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Give me something that makes me think,

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"Ooh, I must try that at home."

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My sweet brief was to make a dessert with honey

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and I don't just mean it's a substitute for sugar.

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I want to taste the honey in it.

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Being invited in to try a bunch of dishes using both those things,

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what's not to like?

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Shauna threw down the gauntlet in the opening round.

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We had a chocolate marquise with some honeycomb

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and then we saw two extraordinary courses.

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We know the benchmark, she knows the benchmark -

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can she continue the journey?

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Shauna, you're making a fine mess again.

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-Yes, that is my specialty.

-Why do you cook in a mess?

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Because I have a wonderful other half that cleans up after me.

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-What are you making, Shauna?

-Um, it is a curry roasted aubergine

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with smoked cardamom and coconut milk.

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I'm doing flatbreads with aubergine inside as well.

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And I'm going to chuck in a basmati rice,

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just in case you might say, "If only there was a bit of rice with this."

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Lovely! Absolutely lovely. Something you've done before?

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Nope, I just thought about it last night.

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I can do flatbreads, but I thought,

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"I've got some flesh from the aubergine to use,

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"I'll pop it in the flatbread and see if it makes a difference."

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-Shauna, get on with your curry.

-OK, thank you.

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I'm pushing myself quite a bit.

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I don't normally cook

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Asian type food.

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MasterChef quarterfinal probably isn't the day to test something new

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but, you know, I'm up for a challenge and let's see how it goes.

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Shauna is showing off the aubergine.

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She's using the aubergine as a plate,

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as a bowl, and also inside the recipe.

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Aubergine inside a Thai coconut curry is fantastic.

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Let's just hope that Shauna gets the flavours of Southeast Asia

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with all that coconut milk.

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You know I was very unsure of Brodie in that first round.

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A kidney and lentil curry - no thanks!

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However, he did redeem himself in the last round

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and his food is really tasty.

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It's the biggest day of the competition so far.

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I think it will just come down to mistakes

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and you don't wish anyone else to muck it up,

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but you can only really sort of look after yourself.

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What are you going to make, Brodie?

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I'm making a Chinese aubergine in a spicy garlic sauce

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with fried rice and a pork and aubergine dumpling.

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Fabulous! Fabulous!

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What is it that you love about Asian flavours?

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I just think it's interesting

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playing around with unusual flavours,

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-different textures.

-Brodie, I'm excited by this.

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-Good luck.

-Thank you.

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Good old-fashioned Chinese food.

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Is it showing off the aubergine or is it showing off the sauce

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that sits around the aubergine?

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Cos that sauce is going to be really strong.

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20 minutes gone, all right?

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Hour and ten left.

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Lorna's food is big and bold and really tasty.

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She can make pasta, she can make great game chips

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and she can definitely roast a grouse, that's for sure.

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I am quite a creative cook.

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I don't mind experimenting with different flavours

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and I just don't want to stick to the norm.

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What are you going to make?

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I'm making a pistachio and honey frangipane tart,

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topped with chopped figs

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with a salted pistachio ice cream and some honeycomb.

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-Is there enough honey in this dessert?

-I think so, yeah.

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There's honey in the frangipane,

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I'm going to honey the figs that are on top,

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there's honey in the ice cream.

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-How do you feel about cooking for Jay Rayner?

-Quite terrifying.

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It's someone who, obviously, knows a lot about food

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and isn't afraid to tell you exactly what he thinks,

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so it's a daunting task.

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It sounds great, but it's complex.

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The pastry's got to be right, the filling's got to be right,

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the figs have got to be soft and it can't be too sickly sweet.

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It's got to celebrate honey but not be too honeyfied.

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Damn it! That's not what I'm supposed to do.

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Get your game together, mate.

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Fumbi has shown us some great food,

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but he does get himself in a bit of a tizz.

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That's not quite how I needed it but...

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He can cook, that's for sure, but can he control his nerve?

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-Fumbi, you chose the honey.

-Yes, I did.

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I'm making a honey cheesecake with a raspberry jelly, honeycomb,

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a raspberry compote and a lemon and honey sorbet.

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Cheesecake in a quarterfinal - is that brave, is that foolhardy?

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I wanted to be honest to myself.

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I love cheesecake, so I'm not going to serve you guys

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-something that I wouldn't eat myself.

-I love a cheesecake.

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This is something which I've made up

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and I've practised it

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a few times and I think it will taste good.

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I think his dessert sounds really intriguing

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because I've never had a set cheesecake with sorbet.

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Sorbet is very, very icy.

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Icy and cream together with cheesecake -

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I think that's a little bit dangerous.

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Ladies and gentlemen, you are halfway.

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Natalie is unconventional, but she's also exciting.

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Natalie just does not do the ordinary.

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She has some very unusual ideas, but they're working.

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The competition has taken over my entire life.

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I'm cooking all the time, it keeps me up at night.

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It's all I can think about.

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-Natalie, what are you making?

-I'm making aubergine three ways.

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So, one is completely plain and roasted

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-and the second has a garlic marinade and a spiced lamb topping.

-Ooh.

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And the third is a stewed paprika aubergine.

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So, are you comfortable? Are you confident?

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Yeah, I think my only problem is

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is I could possibly have made it too simple

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but, other than that, I'm confident.

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You, simple? That's hard to believe.

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I don't know what you're trying to say(!)

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NATALIE CHUCKLES

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It's going to be about the presentation

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and definition of flavour

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in each one of those three individual aubergines.

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Jim is inventive, which can be as exciting as it is scary.

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A beetroot gel, followed by a blue cheese ice cream.

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Personally, I like it.

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I think I can push myself. I think the drive is there.

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The competitiveness is definitely kicking in

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and I'm really keen to get this right and get through.

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What are you making then, Jim?

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So, we're having a honey cake with a walnut and pistachio filling

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and we're having a turmeric and slightly honey ice cream

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and then honey-candied ginger.

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Why have you chosen to cook with the honey?

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I think there's so many flavours you can get out of honey.

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Depending on what the bees have been pollinating,

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in the hive, it changes the flavour of it so much.

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So, I've tried to show that with the three types of honey that I'm using.

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-Good luck, mate.

-Thank you.

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It's a piece of cake with ice cream and ginger.

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Can he make that cake into an opulent dessert?

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That, for me, is the big question.

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Guys, you have 20 minutes left.

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Louise is our Yorkshire farmer, John, and she cooks like it.

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She cooks food you would expect to find in a farmhouse kitchen -

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British classics.

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I was quite pleased with the brief for this one

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because I really like honey. It's a lovely thing.

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We have some lovely honey in Yorkshire,

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so I wanted to bring that in.

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Louise you've... You've chosen the honey.

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-I just put my thumb in it.

-I have, yes.

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Three different types of honey, three different flavours,

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three different things on a plate. Should be interesting.

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Tell me what it is you're making.

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I'm making some little honey and pecan cheesecakes

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and I'm making struffoli, which sounds good with a Yorkshire accent.

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-What's struffoli?

-Little Italian honey balls.

-Fabulous!

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-And what's the third thing?

-Honey and lemon ice cream.

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-Louise, I love the sound of this.

-Thank you.

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There's four different parts to Louise's dessert.

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The ice cream with the little balls and the honey syrup

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and the sugar candy, I think sounds wonderful.

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The cheesecake with the honey balls

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and the honeycomb also sounds fantastic.

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But the ice cream and the cheesecake? That's my concern.

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Guys, you have ten minutes, please. Just ten minutes.

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This is not working.

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-What are you going to do, Fumbi?

-I'm not sure.

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I'm going to try and clean it up.

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You have to find a way of trying to present at least some of it.

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60 seconds. That's all you have. It's your last 60 seconds.

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Stop. Time's up.

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Right, judgment time.

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Ladies and gentlemen, Jay Rayner.

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-Jay.

-Gentlemen.

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Lorna, we're ready for you.

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First up is copywriter Lorna,

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who's cooked an orange blossom, honey and pistachio frangipane tart,

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topped with honeyed figs,

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served with salted pistachio ice cream,

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crystallised rose petals and honeycomb.

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Wow! You've got a lot done here

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and I have to say, I think that's rather pretty.

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Are you free later to be able to come back

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and cook this for me at home?

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Um, it looks gorgeous, it IS gorgeous

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and it's a brilliant piece of technical cookery as well.

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And I can taste honey.

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This is a honey dessert and it's delivered

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on all the things that I was hoping for. I love it.

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You made your own pastry, you made your own ice cream,

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you've done your own frangipane, you've done your own honeycomb

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and then you've put it all on a plate and taken real care.

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I think that's just delicious, Lorna.

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Absolutely delightful.

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You go from the contrast of cold, warm, salty, back to sweet.

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Very sophisticated.

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Very, very sophisticated.

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To get feedback like that from the three judges

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was just out of this world, amazing.

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Such an incredible feeling.

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-That's phenomenal, well done.

-Thank you, thank you.

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Store designer Brodie opted to make Chinese aubergine

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in a spicy garlic sauce,

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pork and aubergine dumplings,

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served with egg fried rice and a Chinese dipping sauce.

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As a way of representing aubergine, I congratulate you.

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Actually, if I'm honest,

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I would have not bothered with the dumplings at all

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and just done a really big bowl of that aubergine curry

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and fired it up a little bit more.

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You know how in that first round I didn't like your food very much?

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I love this! I really like the flavours inside that aubergine.

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I'm with Jay. I think you could turn it up a notch,

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give it a bit more chilli heat,

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but the flavours, yeah, yeah, I like a lot, Brodie.

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I would clean the whole of that up, mate. Well done, great flavours.

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I feel quite shocked really.

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It was, you know, really nice to get some positive feedback.

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They all seemed to enjoy it. I wish I'd made it a bit spicier.

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Manchester-based Natalie has made aubergine three ways -

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on smoked bacon and puy lentil, oven-roasted plain aubergine,

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garlic marinated aubergine, topped with spicy lamb,

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and stewed paprika and tomato aubergine.

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I'm afraid the plain roasted one, at the far end here,

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-is just a bit dull.

-Mm-hmm.

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It's the one you've roasted with the tomatoes and the puy lentils

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where all the action is.

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-But even that could have done with a heftier hand on the seasoning.

-OK.

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I don't think the lamb has really communicated

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anything to the aubergine or, if it was, the aubergine wasn't listening.

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They're still a bit too separate. Sorry.

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I really like the one with the paprika.

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Rich, sweet and sharp

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and smoky bit of aubergine is really, really lovely.

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I'm not a fan of the plain roasted aubergine.

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Your lentils are cooked very, very nicely,

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but the lentils aren't supposed to be the star of the show.

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It's the aubergines that are supposed to be the star of the show.

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I think two of those aubergines -

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the plain one and the lamb one - aren't great.

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The one on the right tastes fantastic.

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Sweet of tomato, little bit of heat of paprika - very, very good indeed.

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I am feeling a bit disappointed.

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It was a lot harder than I thought it was going to be.

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It wasn't entirely bad, but I could have done better.

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Web developer Jim has made honey cake

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with a pistachio cream filling,

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honey-candied ginger, a honey tuile,

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served with turmeric ice cream and bee pollen.

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It's not a bad bit of baking.

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The main problem for me is I can barely taste the honey.

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It's meant to reach my inner Winnie-the-Pooh

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and he's still sleeping, I'm afraid.

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-Is there not honey in the ice cream?

-Um, there is supposed to be,

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but I failed to put it in before plating.

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I've never had turmeric ice cream before.

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If I'm going to have it again, I'll put honey in mine, I think.

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Your cake needs to be soaked in some syrup

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so it becomes more soft and more luscious,

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-cos the cake itself is too dry.

-Yep.

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I really like your cake and the honey creeps.

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It's not evident at first bite.

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And that's it then after that,

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cos you've got a tuile that doesn't snap - it bends -

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and your ice cream has no sweet in it at all.

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It's actually bordering on unpleasant, I'm afraid, Jim.

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I was really happy that Gregg liked the cake.

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That, I think, might be my saving grace.

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So, I don't know. We'll have to see.

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London-based Shauna has made curried roasted aubergine

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with smoked cardamom and coconut milk,

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served with basmati rice, aubergine flatbreads...

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..and Greek yoghurt.

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I don't like it in that. It looks like it's in a slipper.

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-It's an aubergine!

-Yeah, yeah, yeah.

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Yeah, I know, I used to sell them by the pallet-load.

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I think that's delicious. It's powerful, it's in your face.

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There's some real burn back there.

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They might whinge, I don't know,

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but I think that's a serious piece of aubergine cookery,

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and you haven't tried to reach for something else to dress it up.

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Thank you.

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I can't say I don't like it, but I'm not excited by it.

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I found I'm eating some curry and some rice and that's it.

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I'm with Jay on this one.

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I think it's delicious, absolutely delicious.

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The flavours in there are wonderful, the textures as well.

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And I love the way the sweetness then builds into saltiness

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and finishes in spice. I think it's divine.

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Oh, wow, that was a bit of a shocker. Yeah, really happy.

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If Jay Rayner liked it, then I must have done something OK.

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Aerospace engineer Fumbi attempted a honey cheesecake,

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served with raspberry compote and jelly,

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honeycomb and a honey and lemon sorbet.

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It all went a bit wrong in the last ten minutes, didn't it, Fumbi?

0:20:140:20:17

Yeah, I got my gelatine measurement wrong.

0:20:170:20:20

I looked at my notes and I just got it wrong.

0:20:200:20:22

Argh, cos you've made some great desserts so far in this competition.

0:20:220:20:25

I'm happy to close my eyes,

0:20:350:20:37

not look at what it looks like and tell you that it's delicious.

0:20:370:20:40

I know I could clean a plate of this very, very easily.

0:20:400:20:44

The flavour of honey is really, really there.

0:20:440:20:47

It's not subtle, it's not delicate, but it's delicious.

0:20:470:20:52

One thing is evident and that is the majesty of honey.

0:20:540:20:56

It's running through every single part of this dish.

0:20:560:21:00

I'm so upset it didn't turn out.

0:21:000:21:02

I don't know who's more upset here, me or you.

0:21:050:21:09

We have got probably the most divine flavoured puddle

0:21:090:21:13

I've ever experienced.

0:21:130:21:15

I'm very frustrated because it all boiled down to a maths error

0:21:190:21:23

and I'm an engineer - I should be good at maths!

0:21:230:21:25

Last up is Yorkshire-based farmer Louise,

0:21:330:21:36

who's made a trio of desserts -

0:21:360:21:39

honey and pecan cheesecake,

0:21:390:21:41

struffoli - or Italian honey balls -

0:21:410:21:44

and a honey and lemon ice cream,

0:21:440:21:47

topped with spun sugar and honey and almond candy.

0:21:470:21:50

This delivers on the brief,

0:22:010:22:02

in the sense that I can taste honey at all points.

0:22:020:22:05

But the issue, I'm afraid,

0:22:060:22:08

-is that I think your cheesecake is overbaked.

-OK.

0:22:080:22:10

-And your honey balls are a bit tough.

-OK.

0:22:100:22:14

-The flavours are all there, but it's just toughness.

-OK.

0:22:140:22:17

The honey balls haven't taken up that honey syrup

0:22:200:22:24

and become sweet and soft and giving.

0:22:240:22:27

Your cheesecake looks so fantastically perfect,

0:22:270:22:30

but it's heavy. It tastes of honey, absolutely.

0:22:300:22:33

Yeah, I'm really sorry. I don't like it very much.

0:22:330:22:35

I think your flavours are fantastic,

0:22:380:22:40

I think the work is absolutely fantastic.

0:22:400:22:42

The ice cream is superb, with the lemon and finished by honey.

0:22:420:22:45

Those balls are a little heavy, the cheesecake is a little heavy.

0:22:450:22:48

There's no escaping it.

0:22:480:22:50

Annoyed. I felt like today was my best day in the kitchen.

0:22:530:22:56

That's why I'm so annoyed.

0:22:560:22:58

I don't know what went wrong, but I did my best.

0:22:580:23:00

I did the best I could today.

0:23:000:23:01

We now have to make a decision.

0:23:050:23:07

We're going to ask you to step outside

0:23:070:23:09

and we'll call you in, once we've made our decision.

0:23:090:23:12

For me, a star cook today, absolutely outstanding,

0:23:220:23:27

and that has to be Lorna.

0:23:270:23:28

That young lady is cementing her reputation

0:23:280:23:32

as a very, very strong contestant.

0:23:320:23:35

-She's got to go straight through, hasn't she?

-Absolutely.

0:23:350:23:38

We've disagreed over Brodie throughout this competition

0:23:380:23:42

but today, me, you and Jay just could not stop

0:23:420:23:47

digging into his Chinese aubergine dish. It was just superb, John.

0:23:470:23:52

For me, Brodie should go straight through to knockout week.

0:23:520:23:55

There was one person today who really tripped up and that was Jim.

0:23:550:23:59

He forgot to put the honey in the turmeric ice cream,

0:23:590:24:02

his tuile didn't work out properly,

0:24:020:24:04

-the cake was dry.

-Jim's got to go.

0:24:040:24:07

Natalie made a trio of aubergines

0:24:070:24:10

and all three of us only liked one of them.

0:24:100:24:13

Natalie was really disappointing and the dish didn't look right,

0:24:130:24:15

it didn't taste right and that's a real shame.

0:24:150:24:18

There's one person, for me,

0:24:180:24:20

that absolutely stood out and really surprised me,

0:24:200:24:22

but I don't think you felt the same as me and Jay and that was Shauna.

0:24:220:24:25

I was gobsmacked by the flavours that Shauna had reproduced

0:24:250:24:28

-inside that aubergine.

-For me, the flavour of the curry wasn't right.

0:24:280:24:32

John wasn't 100% happy with the dish

0:24:320:24:34

and, you know, he carries a lot of weight.

0:24:340:24:36

I would be truly gutted if I went home

0:24:360:24:38

but, obviously, whoever deserves it the best will stay.

0:24:380:24:41

Fumbi - the honeycomb with the sorbet

0:24:410:24:44

and the cheesecake was delicious.

0:24:440:24:46

However, his cheesecake didn't set.

0:24:460:24:49

We know Fumbi can do desserts. It's really frustrating

0:24:490:24:52

when something like this happens, it really is.

0:24:520:24:54

I only made one mistake in the whole thing

0:24:540:24:57

and it was the measurement of the gelatine.

0:24:570:24:59

Maybe, maybe they can give me a break for that.

0:24:590:25:03

We know Louise to be a great cook

0:25:030:25:05

but, for me, the honey balls were dry and tough,

0:25:050:25:08

the cheesecake was overcooked and really rubbery.

0:25:080:25:11

I didn't enjoy it at all.

0:25:110:25:13

I think Louise remains a very, very good cook

0:25:130:25:16

who's had a bit of an off day.

0:25:160:25:19

Can you afford an off day in a quarterfinal? I don't know.

0:25:190:25:21

You can't be good at everything and desserts are my weak point.

0:25:210:25:25

I put a lot of skill into that so, hopefully, they'll see that.

0:25:250:25:28

A fantastic quarterfinal and, I think, a great brief.

0:25:380:25:42

The first contestant going through to knockout week...

0:25:450:25:49

..is Lorna.

0:25:510:25:53

-Well done.

-Thank you.

0:25:540:25:55

The second contestant going through to knockout week...

0:25:570:26:00

..is Brodie.

0:26:040:26:05

Congratulations.

0:26:080:26:09

The third person going through to knockout week...

0:26:110:26:15

..Shauna. Very, very well done.

0:26:200:26:23

We've decided to take one more contestant

0:26:260:26:30

through to knockout week with us.

0:26:300:26:33

The fourth and final person going through to knockout week...

0:26:340:26:40

..is Fumbi.

0:26:460:26:47

I'm all right. The others were better,

0:26:580:27:00

so that's what it boils down to, at the end of the day.

0:27:000:27:02

I didn't put honey in my honey ice cream

0:27:040:27:07

so, yeah, I think that's good reason to not go through.

0:27:070:27:11

Disappointed but really pleased

0:27:120:27:15

to have cooked alongside some people who are phenomenal cooks.

0:27:150:27:19

Completely ecstatic, elated. It's just mad.

0:27:240:27:28

I've been given a chance. I made a little mistake. No more mistakes.

0:27:290:27:33

I've got to really bring my 'A' game next time round.

0:27:330:27:36

-SHAUNA:

-I really never thought I'd get to this stage.

0:27:360:27:38

I think maybe a glass of wine this evening is on the cards, for sure.

0:27:380:27:41

It's nuts to think that I'm still in the competition, it really is.

0:27:430:27:47

Happy days.

0:27:470:27:50

Next week, it's knockout week.

0:27:530:27:57

The best 14 from the heats will compete

0:27:570:28:00

to stay in the competition...

0:28:000:28:02

It's dreamy.

0:28:020:28:04

..and experience the pressure of their first professional kitchen.

0:28:060:28:11

Three more covers.

0:28:120:28:13

Well done. Looks lovely.

0:28:150:28:17

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