0:00:02 > 0:00:04DRAMATIC MUSIC
0:00:04 > 0:00:07Eight weeks ago,
0:00:07 > 0:00:1112 contestants were given their MasterChef apron
0:00:11 > 0:00:15and a shot at the title.
0:00:15 > 0:00:18Are we ready for show time?
0:00:20 > 0:00:22Disaster!
0:00:23 > 0:00:25- Come on!- Boom!
0:00:28 > 0:00:30These are the three exceptional amateurs
0:00:30 > 0:00:32who've made it to the finals.
0:00:34 > 0:00:37I've been reflecting on the biggest moments of my life...
0:00:37 > 0:00:39Hot! Hot!
0:00:39 > 0:00:42..and this is right up there, in terms of achievement.
0:00:46 > 0:00:50I am so thrilled to be in the final three.
0:00:50 > 0:00:53I will do whatever I need to do to win.
0:00:57 > 0:01:01Blood, sweat and tears - I think that's what's got me here.
0:01:01 > 0:01:04I want it. I would love to win.
0:01:04 > 0:01:07Over the next three nights,
0:01:07 > 0:01:12the battle is on to become MasterChef Champion,
0:01:12 > 0:01:17as they have to impress some of the world's greatest chefs.
0:01:17 > 0:01:20Our MasterChef Champion is...
0:01:25 > 0:01:28SOMBRE MUSIC
0:01:37 > 0:01:40We have our final three.
0:01:40 > 0:01:45Now is the time to raise their food to a level that they never, ever dreamed possible.
0:01:45 > 0:01:47We're going to send our finalists
0:01:47 > 0:01:50to, undeniably, some of the best restaurants in Europe,
0:01:50 > 0:01:53the three-star Michelins,
0:01:53 > 0:01:56which are the Royal Family of culinary tradition.
0:01:56 > 0:02:00What I want is a little bit of that three-star magic
0:02:00 > 0:02:03to just rub off on our contestants.
0:02:05 > 0:02:09This will be probably the most scariest experience
0:02:09 > 0:02:12but, at the same time, the one that I'll probably be most proud of.
0:02:12 > 0:02:16I feel really honoured to have been given this opportunity.
0:02:18 > 0:02:22To be able to say that I cooked in a three-star Michelin restaurant
0:02:22 > 0:02:24is going to be brilliant.
0:02:25 > 0:02:31We've done some tough challenges and cooked in some amazing places for really important people.
0:02:31 > 0:02:35But this is the next step. This is as tough as it gets.
0:02:38 > 0:02:41UPLIFTING MUSIC
0:02:46 > 0:02:50We are sending Tom to Alain Ducasse at The Dorchester,
0:02:50 > 0:02:52a famed three-star restaurant
0:02:52 > 0:02:59run by one of the greatest proteges that Alain Ducasse has ever borne.
0:02:59 > 0:03:03Jocelyn Herland was made Executive Chef at The Dorchester
0:03:03 > 0:03:07when the restaurant opened in 2007.
0:03:22 > 0:03:27After only three years, he was awarded three Michelin stars,
0:03:27 > 0:03:31an acclaim held by only four restaurants in the UK.
0:03:31 > 0:03:36Jocelyn takes ingredients, foods and influences from all round the world
0:03:36 > 0:03:40and reinvents them in a classic French style.
0:03:40 > 0:03:45It's a winning lottery ticket. You just don't get these types of opportunities.
0:03:45 > 0:03:48I'm going to grab it with both hands and learn as much as I can.
0:03:51 > 0:03:53Hello, Tom. Nice to meet you.
0:03:53 > 0:03:56We'll do a little masterclass to start.
0:03:56 > 0:04:00I'll show you a dish of Mr Ducasse.
0:04:00 > 0:04:04To help Tom understand how food is cooked at this level,
0:04:04 > 0:04:07Jocelyn will make his crayfish tails
0:04:07 > 0:04:10with girolle mushrooms and pasta.
0:04:10 > 0:04:14The masterclass dish is the spirit of the cuisine of Mr Ducasse.
0:04:14 > 0:04:19A lot of good flavours, a lot of punch.
0:04:19 > 0:04:21Now we prepare the crayfish.
0:04:21 > 0:04:24We use the head for the sauce.
0:04:26 > 0:04:28The sauce is the essence of your dish.
0:04:28 > 0:04:32It is important, because it is the link between the garnish
0:04:32 > 0:04:34and the main elements.
0:04:36 > 0:04:37It smells wonderful.
0:04:37 > 0:04:40The balance of flavours are important
0:04:40 > 0:04:44and the way in which he approaches each individual ingredient.
0:04:44 > 0:04:48We cook the tail of the crayfish. Hot pan, olive oil.
0:04:50 > 0:04:53I'm just in awe of the effortlessness,
0:04:53 > 0:04:55how easy he makes it look.
0:04:58 > 0:05:00Let's do some pasta.
0:05:03 > 0:05:07It's a mix of spinach pasta
0:05:07 > 0:05:08and natural pasta.
0:05:08 > 0:05:12Do you see the thickness? Not too thick.
0:05:13 > 0:05:18Do some. Allez. Try.
0:05:18 > 0:05:19You see?
0:05:19 > 0:05:22As much as possible in the middle.
0:05:22 > 0:05:25See the difference? It was not perfectly in the middle.
0:05:25 > 0:05:28That was good. That was a little bit under.
0:05:28 > 0:05:33The precision and attention to detail is phenomenal.
0:05:33 > 0:05:35It's nothing I've ever seen before.
0:05:35 > 0:05:39The next step is simple. I press a little bit, like that.
0:05:39 > 0:05:41Make sure the shape is perfect.
0:05:41 > 0:05:44Now we are ready to plate.
0:05:49 > 0:05:53Now we add the sauce and the dish is ready.
0:05:53 > 0:05:55Absolutely beautiful.
0:06:04 > 0:06:09It tastes amazing. And like you said, with the sauce, it does bring it all together.
0:06:09 > 0:06:11You taste every element.
0:06:11 > 0:06:14Honestly, that was one of the best experiences I've ever had.
0:06:14 > 0:06:17The amount I've learnt in the last hour is just phenomenal.
0:06:27 > 0:06:31In Holland, Andrew is off to Oud Sluis
0:06:31 > 0:06:34to work with wonder-kid Sergio Herman.
0:06:34 > 0:06:38His eccentric approach and technical genius
0:06:38 > 0:06:44led him to earn three Michelin stars at the age of only 35.
0:06:45 > 0:06:49My grandparents start here in this place.
0:06:49 > 0:06:51They have a restaurant.
0:06:51 > 0:06:57Afterwards, my parents came in here. They have a classic style of kitchen.
0:06:57 > 0:07:00And then I came in here.
0:07:01 > 0:07:02In the years, it's changed
0:07:02 > 0:07:07because, for me, it's important to have your own style and vision.
0:07:09 > 0:07:13Three-star Michelin restaurants are the best in the world
0:07:13 > 0:07:17and I've got to somehow see what they do and try and do it myself,
0:07:17 > 0:07:20which is going to be a massive test.
0:07:23 > 0:07:26- Hi.- Nice to meet you. Are you OK? - Yes, thank you.
0:07:26 > 0:07:29Welcome in my kitchen. I show you one of my dishes
0:07:29 > 0:07:31and give you some inspiration.
0:07:31 > 0:07:34- Good inspiration to go for it. - Perfect.
0:07:35 > 0:07:38Sergio is showing Andrew
0:07:38 > 0:07:40his 'sea and land'.
0:07:41 > 0:07:44We have lobster, cockles,
0:07:44 > 0:07:50razor clam, we have a crab roll and we have a crab cake.
0:07:50 > 0:07:52We have also to make a small jelly of crab.
0:07:52 > 0:07:55You put it over here.
0:07:59 > 0:08:01The sea is an inspiration for me
0:08:01 > 0:08:05because every week I walk on the beach.
0:08:06 > 0:08:09If you walk there and smell the sea,
0:08:09 > 0:08:11you think about the products -
0:08:11 > 0:08:16the oysters, the crab and the lobster and you see the sand.
0:08:16 > 0:08:19That was, for me, the inspiration to make a dish.
0:08:19 > 0:08:22The combination is also with Zeeland oyster.
0:08:22 > 0:08:26I think it's one of the best products from here.
0:08:26 > 0:08:29A little bit sushi vinegar.
0:08:29 > 0:08:33Add some Chinese vinaigrette.
0:08:33 > 0:08:34Put some on.
0:08:34 > 0:08:37Now we go for finishing the dish.
0:08:44 > 0:08:48The chips are seaweed, to make it sexy and nice.
0:08:48 > 0:08:51Then we make Chinese crackers of oysters.
0:08:51 > 0:08:54This is the effect of the sand.
0:08:54 > 0:08:57- You have also the look and feel of the sand. You understand?- Yes.
0:08:57 > 0:09:00We finish the dish
0:09:00 > 0:09:04with frozen seaweed and lemon.
0:09:08 > 0:09:09Of course it's a match,
0:09:09 > 0:09:13because the combination is wonderful.
0:09:17 > 0:09:21If you want to taste it, you'll have a very good impression of my food.
0:09:21 > 0:09:25If you eat it, it's very nice. You have cold, a little bit warm,
0:09:25 > 0:09:28you have the crunchy effect in your mouth.
0:09:28 > 0:09:31That's also my kitchen - to taste all the elements in your mouth.
0:09:31 > 0:09:34That's our style of cooking.
0:09:34 > 0:09:39It's spectacular. It's all the tastes and textures of Zeeland.
0:09:40 > 0:09:45The food was beautiful, it was intricate, complex.
0:09:45 > 0:09:49It's like Willy Wonka's Chocolate Factory, but in savoury food. It's amazing.
0:09:57 > 0:10:00Shelina has travelled to Bruges in Belgium.
0:10:05 > 0:10:08She will be working at De Karmeliet,
0:10:08 > 0:10:10a world-renowned culinary landmark
0:10:10 > 0:10:14that has been opened for 30 years
0:10:14 > 0:10:19under chef patron Geert Van Hecke...
0:10:21 > 0:10:23..the first Flemish chef
0:10:23 > 0:10:27ever to receive three Michelin stars.
0:10:30 > 0:10:32I'm here first in the morning.
0:10:32 > 0:10:36I close the restaurant in the evening at 12, one o'clock.
0:10:36 > 0:10:40Since 30 years, I think I never missed one service.
0:10:40 > 0:10:43Not one.
0:10:46 > 0:10:50Geert is a classically-trained chef who has worked for decades
0:10:50 > 0:10:53perfecting his art.
0:10:53 > 0:10:56He's taken that culinary heritage of Belgium,
0:10:56 > 0:10:59but includes world influences.
0:11:05 > 0:11:08In a kitchen like this, there isn't any time for error
0:11:08 > 0:11:13and whatever you do has to be perfect.
0:11:14 > 0:11:18That does make me really worried and nervous.
0:11:18 > 0:11:20- Hello, Shelina.- Hello, Chef. - How are you?
0:11:20 > 0:11:23- It's a great honour to be here. Thank you.- Thank you.
0:11:23 > 0:11:25- We are going to see the kitchen.- OK.
0:11:25 > 0:11:27Follow me.
0:11:33 > 0:11:37Chef Van Hecke is making his legendary marinated mackerel
0:11:37 > 0:11:40with fennel salad and sea urchin.
0:11:42 > 0:11:44I was the first one in Belgium
0:11:44 > 0:11:49who brought the mackerel in the three-star restaurant.
0:11:49 > 0:11:52In Belgium, all fish was expensive.
0:11:53 > 0:11:59The mackerel was not expensive and you can make something beautiful with it.
0:11:59 > 0:12:02All restaurants now are working with the mackerel.
0:12:04 > 0:12:08- And that's it.- Lovely. Nice fish.
0:12:08 > 0:12:13The mackerel is marinated with an infusion of lemongrass, ginger and chilli.
0:12:16 > 0:12:19Then put some tomatoes,
0:12:19 > 0:12:20some radish...
0:12:20 > 0:12:23Lovely colour.
0:12:25 > 0:12:28- We finish with this.- Yes.
0:12:28 > 0:12:30- And that's it.- Wonderful.
0:12:30 > 0:12:33It's very lovely.
0:12:46 > 0:12:47Mm!
0:12:49 > 0:12:51That's delicious.
0:12:52 > 0:12:56I hope I do justice to the dishes. I really, really do.
0:12:56 > 0:12:58DRAMATIC MUSIC
0:13:02 > 0:13:07Cooking in the world's finest restaurants is a privilege.
0:13:10 > 0:13:16And tomorrow, the three contestants will have the chance to do it.
0:13:18 > 0:13:23But first, the chefs have set them a test to see if they're good enough.
0:13:25 > 0:13:28In Holland, Andrew will have to recreate
0:13:28 > 0:13:34Sergio's West Flemish barbecue beef 'back in the pasture'.
0:13:35 > 0:13:38Every day I drive at home...
0:13:39 > 0:13:42..and I see the cows in the meadow.
0:13:42 > 0:13:45And one day I saw them
0:13:45 > 0:13:48and I have my inspiration.
0:13:49 > 0:13:54The beef is served with caviar of aubergine and courgette,
0:13:54 > 0:13:58tapenade of mushrooms, pickled butternut squash
0:13:58 > 0:14:01and emulsions of artichoke and basil
0:14:01 > 0:14:04and beef jus with lime.
0:14:04 > 0:14:06It's just an inspiration from nature,
0:14:06 > 0:14:09translated to a beautiful dish.
0:14:13 > 0:14:16It's very important that you make it with my philosophy. Good luck.
0:14:16 > 0:14:21- Thank you very much.- Thank you. - See you later.- OK.
0:14:21 > 0:14:23DRAMATIC MUSIC
0:14:25 > 0:14:28I'm a bit bewildered. There's so many ingredients to cook with.
0:14:28 > 0:14:31It's very complex. Very complex.
0:14:35 > 0:14:40One of his biggest challenges will be making the barbecue onion jelly
0:14:40 > 0:14:43to form into the shape of barbed wire.
0:14:43 > 0:14:47I'm bringing it to the boil with agar jelly, which I've never used before.
0:14:47 > 0:14:51I've got to make sure it all gets dissolved without clumping.
0:14:56 > 0:15:00It'll be interesting to see whether my jelly comes out on the plate.
0:15:00 > 0:15:05The important thing is to make the barbed wire...
0:15:05 > 0:15:08..perfect in shape on the dish.
0:15:17 > 0:15:20This is one of the trickier bits I think.
0:15:23 > 0:15:26The jelly seems to have set.
0:15:29 > 0:15:33The main thing is the beef, so I want to cook that perfectly.
0:15:39 > 0:15:43It's so hot that the, er, baking tray's warped.
0:15:49 > 0:15:52It's not as rare as I wanted it.
0:16:29 > 0:16:32- I think the meat is cooked too much. - Yes.
0:16:32 > 0:16:35- I think you was nervous a little bit. - Yes.
0:16:35 > 0:16:38The dressing is very nice. Good flavour, good taste.
0:16:38 > 0:16:42The barbed wire - my compliments about that.
0:16:42 > 0:16:44Also, the presentation is very good.
0:16:44 > 0:16:48The bad points are, of course, the meat. Timing is very important.
0:16:48 > 0:16:53You are a good cook. I help you and bring you to a higher level.
0:16:55 > 0:16:59I'm disappointed. I think he saw some elements of a good cook
0:16:59 > 0:17:03and someone who loves food in me.
0:17:03 > 0:17:07But that's no good to a head chef. He needs people that he can rely on and be quick
0:17:07 > 0:17:09and I haven't shown him that yet, so there's lots to do.
0:17:11 > 0:17:15I see him tasting, thinking... it is good.
0:17:16 > 0:17:20Service is another level. You must be good.
0:17:23 > 0:17:26In London, if Tom wants the chance to cook in service,
0:17:26 > 0:17:31he will have to perfect Jocelyn's steamed langoustine,
0:17:31 > 0:17:33langoustine-stuffed spinach ravioli
0:17:33 > 0:17:36and a spicy consomme.
0:17:36 > 0:17:39I feel under immense pressure.
0:17:39 > 0:17:41He is such an inspiring man.
0:17:41 > 0:17:43You don't want to let yourself down
0:17:43 > 0:17:46and have him think you're incompetent.
0:17:46 > 0:17:49Tom's first job is to prep the langoustine.
0:17:49 > 0:17:53The important thing is to make sure the langoustines are cooked well,
0:17:53 > 0:17:55without any shell.
0:18:04 > 0:18:08Next, he starts on the consomme.
0:18:11 > 0:18:15He blends the langoustine legs with chilli, ginger and egg whites
0:18:15 > 0:18:18and adds to water.
0:18:28 > 0:18:30So it's very, er...
0:18:33 > 0:18:36As the egg-white protein cooks,
0:18:36 > 0:18:41it should remove all the impurities so that the consomme is clear.
0:18:41 > 0:18:43You're almost ready for the next step.
0:18:47 > 0:18:50I think the most difficult is the thickness,
0:18:50 > 0:18:55for the only reason, if it's not thick enough, it'll break when he cooks it.
0:18:55 > 0:18:58If it's too thick, it's just like a big, thick pasta.
0:18:58 > 0:19:01It's definitely not interesting.
0:19:04 > 0:19:08The pasta is stuffed with a langoustine and tomato filling.
0:19:09 > 0:19:13Now it's simple. Boom. Move, move, move.
0:19:17 > 0:19:20These are ready now. I've got to get on with the rest of it.
0:19:21 > 0:19:24If you simplify, it's a soup.
0:19:25 > 0:19:30But there's so many complexities - how to dress it perfectly, perfect cooking.
0:19:30 > 0:19:33To make sure the guests will feel that,
0:19:33 > 0:19:36there's a lot of work on it.
0:19:53 > 0:19:55All the fingerprints you got on the side,
0:19:55 > 0:19:57- I can see them.- OK.
0:20:06 > 0:20:10In a three-star restaurant, these kind of details are very important.
0:20:10 > 0:20:13- That makes the difference.- OK.
0:20:17 > 0:20:18The seasoning is perfect.
0:20:18 > 0:20:23The langoustine, you've got the moisture inside and it's not overcooked.
0:20:23 > 0:20:25The consomme is very nice.
0:20:25 > 0:20:28The thickness of the ravioli is very good.
0:20:28 > 0:20:33The punchiness inside - very strong. It's perfect for the plate.
0:20:33 > 0:20:35- Very, very nice.- OK.
0:20:35 > 0:20:40Just a few bits, which are important and make the difference.
0:20:40 > 0:20:43- OK?- Yes. - We'll see you tomorrow?- Love to.
0:20:43 > 0:20:47- Thank you very much. - You're welcome. Thank you.
0:20:55 > 0:20:57I think he's talented.
0:20:57 > 0:20:59The fingerprint is a mistake,
0:20:59 > 0:21:02so tomorrow, there won't be any fingerprints on the plate!
0:21:06 > 0:21:08Tomorrow's a massive day.
0:21:08 > 0:21:13The faults I had today I can't afford to have tomorrow, because the food won't go out.
0:21:15 > 0:21:20In Belgium, Shelina will be making Chef Van Hecke's sole Colbert,
0:21:20 > 0:21:25a dish which has been on the menu for 30 years.
0:21:25 > 0:21:28I look forward to tasting your dish.
0:21:28 > 0:21:32- Thank you very much. - I'll see you in one hour.- OK!
0:21:32 > 0:21:34Oh, goodness!
0:21:36 > 0:21:38It looks so simple, but it's very complex.
0:21:38 > 0:21:41It's three-star Michelin cooking.
0:21:44 > 0:21:47I'm nervous. I really want to impress Chef.
0:21:47 > 0:21:52She starts prepping the sole by removing the skin.
0:21:53 > 0:21:55For the dish to work,
0:21:55 > 0:21:58the fish needs to hold its shape when it's fried.
0:21:59 > 0:22:04These are techniques I've never attempted or used before.
0:22:04 > 0:22:08Her next job is to make the bearnaise sauce.
0:22:08 > 0:22:10I've never attempted a one-star bearnaise,
0:22:10 > 0:22:14let alone a three-star bearnaise!
0:22:15 > 0:22:17I'm worried about it burning.
0:22:28 > 0:22:32Quite nice! I'm pretty chuffed with that.
0:22:32 > 0:22:35Now the fish.
0:22:35 > 0:22:36Erm...
0:22:42 > 0:22:44This is the crucial part.
0:22:44 > 0:22:48If the fish isn't cooked perfectly, the whole thing is ruined.
0:22:54 > 0:22:59Now Shelina has the delicate task of filleting the cooked fish.
0:23:03 > 0:23:08It feels like I'm absolutely going to massacre this in a minute.
0:23:29 > 0:23:33It kind of looks similar, but it's about the taste, isn't it?
0:23:33 > 0:23:35Hopefully the flavours are there.
0:23:54 > 0:23:56Perfect.
0:23:56 > 0:23:59Really, it's, er...
0:23:59 > 0:24:01- ..amazing.- Really?
0:24:01 > 0:24:03- You did a good job.- Thank you!
0:24:03 > 0:24:07- I think your bearnaise is very good. The acidity is perfect.- Thank you.
0:24:07 > 0:24:09- I like it.- Thank you very much.
0:24:09 > 0:24:13- Thank you.- I'll see you tomorrow. - Definitely. I'll be here.
0:24:21 > 0:24:25It was really good. It was perfect, yes. She did very well.
0:24:26 > 0:24:28I can't believe that!
0:24:28 > 0:24:32I wasn't expecting Chef to think that my food was perfect!
0:24:37 > 0:24:40I really, really hope that today wasn't a fluke.
0:24:59 > 0:25:03These contestants have worked hard to prove themselves.
0:25:06 > 0:25:09But for amateurs, there is nothing as challenging
0:25:09 > 0:25:13as cooking during service in a three-star kitchen.
0:25:21 > 0:25:25For our three finalists, it's an absolute honour.
0:25:25 > 0:25:29They have to absolutely perform.
0:25:29 > 0:25:32I've learnt a lot, it's been a brilliant experience.
0:25:32 > 0:25:36But this is the test now. This is where it could all go wrong.
0:25:38 > 0:25:41In terms of reputation, there's a lot banking on today.
0:25:41 > 0:25:44I really want to make sure that Chef's proud of me.
0:25:46 > 0:25:49Sergio's very direct. That gets the most out of his chefs.
0:25:49 > 0:25:51SERGIO SHOUTS
0:25:51 > 0:25:54I'm fully expecting him to tell me like it is,
0:25:54 > 0:25:58just like I was one of his full-time staff.
0:26:08 > 0:26:10CHEF SHOUTS ORDERS
0:26:12 > 0:26:16Andrew has three orders for his dish,
0:26:16 > 0:26:19Zeeland oyster smoked in hay,
0:26:19 > 0:26:22with a Champagne mousseline and hay infusion.
0:26:24 > 0:26:27- We have very important people for lunch.- Yes.
0:26:27 > 0:26:29I hope you do the job well.
0:26:29 > 0:26:32You open some oysters? You can do that?
0:26:32 > 0:26:33Yes.
0:26:33 > 0:26:38I'm rather nervous that I'm going to be preparing three-star food
0:26:38 > 0:26:43and the customers won't know, unless it's wrong and I don't want to get it wrong.
0:26:43 > 0:26:47Andrew begins by prepping the hay infusion...
0:26:47 > 0:26:51The oysters don't need to be open right at the start.
0:26:51 > 0:26:55..which is made by simmering chicken stock and cream
0:26:55 > 0:26:57with smoked hay.
0:26:57 > 0:27:00If the taste of the infusion is too much,
0:27:00 > 0:27:03- it kills the taste of the oyster. - Yes.
0:27:03 > 0:27:06Next, he must make the second sauce,
0:27:06 > 0:27:09a Champagne and egg-yolk mousseline.
0:27:09 > 0:27:13I've never made one before. Bit scary!
0:27:13 > 0:27:16Not too high because then you have omelette.
0:27:21 > 0:27:24I don't want to rush it because it won't be perfect.
0:27:26 > 0:27:29The guests are waiting. The oysters are open?
0:27:29 > 0:27:31I'm going to open them now. Next.
0:27:34 > 0:27:36Be careful! Be careful, please!
0:27:38 > 0:27:40Come on!
0:27:48 > 0:27:50Give. It's not good.
0:27:50 > 0:27:52Have respect for the product.
0:27:52 > 0:27:55I'm crying if I see this.
0:27:55 > 0:27:57- Andrew.- Yes?
0:27:57 > 0:28:00- Clean all this mess here.- Yes. - And push!
0:28:00 > 0:28:03- OK.- Five minutes. The guests are waiting.- I'm going.
0:28:03 > 0:28:05Come on. Do it!
0:28:17 > 0:28:21Now we must push, otherwise the oysters are cold, OK?
0:28:23 > 0:28:25Think and finish.
0:28:28 > 0:28:30Good, good, good. That's good. Come on!
0:28:30 > 0:28:33You can do it.
0:28:35 > 0:28:38Do you have cream?
0:28:42 > 0:28:44Service!
0:28:53 > 0:28:54Sorry about that.
0:28:54 > 0:28:57That wasn't good enough. That wasn't good enough.
0:28:57 > 0:28:59- You did your best, man.- I know.
0:28:59 > 0:29:02- It's not easy, I know.- I know.
0:29:02 > 0:29:05It's not, no. It's not easy. Not easy.
0:29:05 > 0:29:07But I could've done better, that's why I'm annoyed.
0:29:19 > 0:29:21It was exactly as the food I normally eat here.
0:29:21 > 0:29:26The oyster with Champagne and a little bit of truffle, it was really nice.
0:29:26 > 0:29:29The only thing, maybe it could've been a bit warmer.
0:29:29 > 0:29:32The oyster was a little bit cold.
0:29:32 > 0:29:35I really enjoyed the dish and I love oysters,
0:29:35 > 0:29:40so this is a really good combination of all the flavours together.
0:29:40 > 0:29:42But I agree, it should be a little bit warmer,
0:29:42 > 0:29:45then the textures would be a lot better.
0:29:49 > 0:29:51I think it was not easy for him today.
0:29:51 > 0:29:54He had a little stress and...
0:29:54 > 0:29:58But I think he's a positive guy. He do his best and do a good job.
0:29:58 > 0:30:01The taste was good.
0:30:01 > 0:30:03It was very difficult, actually. Very difficult indeed.
0:30:03 > 0:30:08I was so off the pace. It still annoys me that I am slow.
0:30:15 > 0:30:17Shelina.
0:30:17 > 0:30:20- HE RECITES ORDER - Yes, Chef.
0:30:21 > 0:30:26In Bruges, Shelina has two orders for the 90-euro starter
0:30:26 > 0:30:28of scallops with black truffle
0:30:28 > 0:30:33served on pomme puree, savoy cabbage and a truffle jus.
0:30:35 > 0:30:38I think this is quite an expensive dish!
0:30:38 > 0:30:41So, er, I hope I don't mess up. That's the main thing.
0:30:41 > 0:30:47The scallop and truffle must be sliced to the exact millimetre,
0:30:47 > 0:30:49before being delicately stacked
0:30:49 > 0:30:53and wrapped in a fine layer of pancetta.
0:30:53 > 0:30:57- We are going to put this in a steamer for four minutes.- OK.
0:30:57 > 0:31:01While the scallops steam, Shelina has just four minutes
0:31:01 > 0:31:05to make perfectly smooth pomme puree.
0:31:06 > 0:31:08Put a lot of butter in it.
0:31:13 > 0:31:16It's not hot enough.
0:31:16 > 0:31:18One minute! HE LAUGHS
0:31:21 > 0:31:24This is like the ultimate mashed potatoes.
0:31:26 > 0:31:28- That's OK.- OK.
0:31:33 > 0:31:36Shelina, you can go. That's OK.
0:31:46 > 0:31:49- You have two sides, inside and outside.- Oh!
0:31:49 > 0:31:51So this is wrong, as well, then.
0:32:09 > 0:32:11Perfect.
0:32:15 > 0:32:18- OK, perfect.- OK?
0:32:18 > 0:32:20Service, please.
0:32:23 > 0:32:27It's incredible how much precision goes into a place like this.
0:32:27 > 0:32:32The cabbage leaves, for example, I accidentally turned them the wrong way round.
0:32:40 > 0:32:44It's really professionally presented and cooked.
0:32:44 > 0:32:46I'm really impressed. It's marvellous.
0:32:46 > 0:32:49It was simply brilliant. Thank you.
0:32:51 > 0:32:54I think she is very motivated to do this job.
0:32:54 > 0:32:58She learned very, very fast. She was very good.
0:32:58 > 0:33:01I hope she wins!
0:33:02 > 0:33:07It's incredible. I loved doing that. I really, really enjoyed myself.
0:33:07 > 0:33:10It's a brilliant feeling in this kitchen!
0:33:12 > 0:33:16HE SHOUTS ORDERS ALL: Yes, Chef!
0:33:16 > 0:33:17In London,
0:33:17 > 0:33:20service is in full swing.
0:33:20 > 0:33:22CHEF SHOUTS ORDERS
0:33:22 > 0:33:26- One langoustine to follow! Two halibut.- Oui, Chef!
0:33:27 > 0:33:31Tom is making Jocelyn's simmered halibut,
0:33:31 > 0:33:37served with celeriac teardrops, squid and a jus mariniere.
0:33:39 > 0:33:42As soon as the fish goes in, I've got four minutes, roughly,
0:33:42 > 0:33:44to get all the other elements perfectly cooked
0:33:44 > 0:33:48so that the fish doesn't dry out or overcook.
0:33:48 > 0:33:51The worst thing is the cooking of the halibut.
0:33:51 > 0:33:53It could be overcooked.
0:33:53 > 0:33:57I just want to have a look at the temperature of my fish.
0:33:57 > 0:33:59If you burn your lips, it's over already.
0:34:00 > 0:34:04It's very strong fish and it's difficult, very difficult to cook.
0:34:09 > 0:34:11- How long to dress?- Four minutes.
0:34:14 > 0:34:16Take care with your fish.
0:34:22 > 0:34:26That's broken over there, so we can't send that to the guest.
0:34:26 > 0:34:29One is good, one is broken.
0:34:31 > 0:34:34I broke one of the fish so it can't go out.
0:34:34 > 0:34:38I wasn't being delicate enough. I didn't have things close enough at hand.
0:34:38 > 0:34:41My own fault. I've got to start again.
0:34:53 > 0:34:57- How long? One minute? - One minute, tops.
0:34:58 > 0:35:01CHEF SPEAKS FRENCH
0:35:06 > 0:35:10You need to push.
0:35:12 > 0:35:17Put it on the pass. You will clean over there. Allez.
0:35:17 > 0:35:23With the vinegar, take out all the fingerprints and every single drop of this.
0:35:24 > 0:35:27Go, guys. HE SPEAKS FRENCH
0:35:35 > 0:35:37I'm disappointed with the fish.
0:35:37 > 0:35:39It had to be started again.
0:35:39 > 0:35:40I put it right.
0:35:40 > 0:35:44It went out of his kitchen, which means the chef was happy.
0:35:44 > 0:35:48If the food's going out, I'm happy and I'm doing my job.
0:35:55 > 0:35:57I've just eaten halibut.
0:35:57 > 0:36:00Beautiful presentation,
0:36:00 > 0:36:03fantastically executed by the kitchen.
0:36:03 > 0:36:07It was delicious. Very light. I enjoyed it.
0:36:11 > 0:36:15The cooking of the fish was perfect. The temperature was perfect.
0:36:15 > 0:36:18A little accident for the fish,
0:36:18 > 0:36:20but he moved on
0:36:20 > 0:36:24and was able to do more portions, so that's no big issue.
0:36:26 > 0:36:29I think he has a good future in this industry.
0:36:30 > 0:36:33Far and away the highlight of my MasterChef experience.
0:36:33 > 0:36:36It's just been excellent.
0:36:36 > 0:36:40I couldn't have asked for any more out of these two days.
0:36:40 > 0:36:43I couldn't have learnt any more and I couldn't take any more from it
0:36:43 > 0:36:46so it's everything I wanted and more.
0:36:48 > 0:36:50I'm feeling hugely inspired.
0:36:50 > 0:36:56It's made me think differently about the way I want to present food, what I want to do with my food.
0:36:56 > 0:36:59It's up there as one of the best experiences of my life.
0:37:01 > 0:37:04I've absolutely loved being there. Just to see service
0:37:04 > 0:37:09and how they put such beautiful plates out so quickly is such a buzz.
0:37:14 > 0:37:16DRAMATIC MUSIC
0:37:30 > 0:37:32Obviously, at this stage, it's serious.
0:37:32 > 0:37:36Every time I cook from now until the end, it's massively important.
0:37:38 > 0:37:41Now I'm in the final, it's all about delivering your best,
0:37:41 > 0:37:44cooked to perfection.
0:37:44 > 0:37:46It's absolutely vital that I get it right today.
0:37:46 > 0:37:50It's just been incredible.
0:37:50 > 0:37:53All the things that I'm learning is definitely going into my food.
0:38:09 > 0:38:10Welcome back.
0:38:10 > 0:38:15You have had an experience of an absolute lifetime.
0:38:17 > 0:38:19We want to see how you've been inspired.
0:38:19 > 0:38:22We want to see the direction your food is taking.
0:38:22 > 0:38:27We want you to reach for the skies.
0:38:28 > 0:38:32Exciting times. Your two dishes. 90 minutes.
0:38:32 > 0:38:35Impress us!
0:38:35 > 0:38:37Guys, let's cook.
0:38:37 > 0:38:40HIGH-ENERGY MUSIC
0:38:50 > 0:38:53They fought their way to this stage of the competition.
0:38:53 > 0:38:57Now, one of them has to fight their way to the front.
0:38:59 > 0:39:02This is clash of the titans.
0:39:07 > 0:39:11I've proved that I can cook. I think I've proved I've got the skills.
0:39:14 > 0:39:19There's serious cookery skill here. This is a woman who knows what she's doing.
0:39:20 > 0:39:23For the finals, it's more about becoming a cook
0:39:23 > 0:39:27that's true to themselves.
0:39:36 > 0:39:38Shelina, what are your two dishes?
0:39:38 > 0:39:41My first dish is a spicy soft-shelled crab,
0:39:41 > 0:39:45an apple and lime compote and a coriander chutney.
0:39:45 > 0:39:49My main is red snapper with green papaya,
0:39:49 > 0:39:54a rougaille, which is a Mauritian reduced tomato and chilli sauce, and a spinach cake.
0:39:54 > 0:39:58What did you learn, in a nutshell? What did you learn?
0:39:58 > 0:40:01You've got to love what you do. That's what I got from Chef.
0:40:01 > 0:40:05He loves everything he puts on the plate. He wouldn't put it on there if he didn't.
0:40:05 > 0:40:07That is cool. That is really cool.
0:40:07 > 0:40:10- Shelina.- Yes.- How does it feel to be one of the final three?
0:40:10 > 0:40:13It's incredible. It's the best feeling ever.
0:40:13 > 0:40:18It's taken ages to sink in and even when I say it to myself I'm like, "I can't believe I'm here."
0:40:18 > 0:40:21I'm chuffed to bits. I just want to keep on impressing.
0:40:21 > 0:40:26Shelina, love what you're saying. I can't wait to see it on a plate.
0:40:31 > 0:40:36She's starting to believe that the food she loves, the food that she ate growing up
0:40:36 > 0:40:40is good enough to turn into restaurant-quality food.
0:40:40 > 0:40:44For me, that's the epiphany.
0:40:44 > 0:40:49There's always risks with cooking, particularly when you're using lots of spices.
0:40:49 > 0:40:52Soft-shell crab is a very delicate crab
0:40:52 > 0:40:55and I'm putting lots of flavour into it.
0:40:56 > 0:41:00Both of these dishes just need to be perfect.
0:41:02 > 0:41:06- We're halfway!- 45 minutes gone.
0:41:08 > 0:41:14I want to continue experimenting I want to continue being creative...
0:41:15 > 0:41:18It's one of the ambitious dishes today. It's very skilful.
0:41:18 > 0:41:21I think it's a very, very good dish.
0:41:21 > 0:41:25..but I don't want that to be to the detriment of the competition.
0:41:26 > 0:41:30This, for me, is a classic example of somebody trying too hard.
0:41:31 > 0:41:34When you put them all together, it just doesn't work for me.
0:41:36 > 0:41:38For me, this is very much to show John and Gregg
0:41:38 > 0:41:41beautiful flavour combinations but with restraint.
0:41:41 > 0:41:44Hopefully it'll be interesting and not too complicated.
0:41:49 > 0:41:52You've got an incredible set of ingredients here.
0:41:52 > 0:41:55You've got chervil root, sorrel, black cabbage,
0:41:55 > 0:41:58lecithin, soy sauce, nashi pear,
0:41:58 > 0:42:01ingredients that may not go together.
0:42:01 > 0:42:05So, what are your two dishes?
0:42:05 > 0:42:08My first dish is fillet of zander with a zander pate
0:42:08 > 0:42:11and tempura crayfish with pickled daikon.
0:42:11 > 0:42:15My second dish is loin of venison with chocolate, beetroot and orange
0:42:15 > 0:42:16and a chervil-root puree.
0:42:16 > 0:42:22The Andrew I'm talking to doesn't sound a lot different to the Andrew that went to Holland.
0:42:22 > 0:42:23Neither do his dishes.
0:42:23 > 0:42:25How has the food changed?
0:42:25 > 0:42:30My food is going to be colourful and simple, and the flavours are going to work together.
0:42:30 > 0:42:32That's where I've gone wrong in the past.
0:42:32 > 0:42:38Andrew, I feel like a crack has opened in the cloud and a ray of sunshine's come through!
0:42:38 > 0:42:41Well, I hope you agree when it's cooked.
0:42:41 > 0:42:44How does it feel to say, "I'm a MasterChef finalist?"
0:42:44 > 0:42:48It's a very strange thing. Before, it's been a way-off dream
0:42:48 > 0:42:52and now, to think that I could be joining that hall of fame,
0:42:52 > 0:42:55that really fills me with pleasure.
0:42:55 > 0:42:59- Are you truly inspired today? - Yes, and I hope it's going to show.
0:43:02 > 0:43:08Andrew has to prove that he has got flavour at the forefront of his mind
0:43:08 > 0:43:11and it's not just about the appearance of his food.
0:43:13 > 0:43:15I really want to see that he actually is paring it down
0:43:15 > 0:43:19and he is focusing on what is important in a dish.
0:43:24 > 0:43:27You've had an hour! Hour gone!
0:43:30 > 0:43:33Between now and the end,
0:43:33 > 0:43:37I need to show John and Gregg that as well as being creative and ambitious
0:43:37 > 0:43:39I can control that,
0:43:39 > 0:43:43rather than pushing myself to do a lot of things.
0:43:44 > 0:43:48Loads of work, but I can't quite understand what Tom's trying to create here.
0:43:48 > 0:43:52That looks like somebody's made a tart and dropped it.
0:43:53 > 0:43:56I don't always pull everything off first time,
0:43:56 > 0:43:59but I'm always striving to improve.
0:44:02 > 0:44:05Tom, your two dishes today are?
0:44:05 > 0:44:09I'm doing a fondue of duck eggs with black pudding and smoked bacon.
0:44:09 > 0:44:13How do you make a fondant out of eggs? It's got to be melted cheese.
0:44:13 > 0:44:15There's a little bit of parmesan.
0:44:15 > 0:44:20I cook the yolks to a certain temperature and they become viscous but also runny, so you can dip in.
0:44:20 > 0:44:24- And your other course? - Fillet of turbot, mussels,
0:44:24 > 0:44:28a classic butter mariniere sauce with celeriac and fennel.
0:44:28 > 0:44:31So your first dish is about creativity and technique
0:44:31 > 0:44:34and your second is about technique and execution.
0:44:34 > 0:44:37- Yes. - Do you think that is what you learnt,
0:44:37 > 0:44:41that you learnt the true building blocks of great cookery?
0:44:41 > 0:44:45There is a massive element of that. I got the best masterclass of my life.
0:44:45 > 0:44:49It was more the method of cooking that I learnt, more than ideas.
0:44:49 > 0:44:55I've always had ideas, but I got the techniques to put the ideas onto a plate.
0:44:55 > 0:44:57You're in the zone, son, aren't you?
0:44:57 > 0:45:00I know the past three winners but not the runners-up.
0:45:00 > 0:45:02- Good luck.- Thank you.
0:45:08 > 0:45:13The head chef at The Dorchester was inspirational
0:45:13 > 0:45:15and so is the food.
0:45:15 > 0:45:20I'm doing turbot. The most important thing is to look after the fish.
0:45:20 > 0:45:22If it's not cooked perfectly,
0:45:22 > 0:45:25it doesn't matter what's on the rest of the plate.
0:45:25 > 0:45:30His main course - poached turbot with mussels and a white wine sauce,
0:45:30 > 0:45:34absolutely fantastic! A complete classic!
0:45:34 > 0:45:36Which means he's got nowhere to hide.
0:45:36 > 0:45:39HIGH-ENERGY MUSIC
0:45:42 > 0:45:45Five minutes left.
0:45:48 > 0:45:50Final three minutes.
0:45:53 > 0:45:56Final 90 seconds, guys.
0:46:01 > 0:46:04That's it. Stop.
0:46:04 > 0:46:06HIGH-ENERGY MUSIC STOPS
0:46:11 > 0:46:14ATMOSPHERIC MUSIC
0:46:22 > 0:46:28Tom's first dish is duck-egg fondue served in a potato cup,
0:46:28 > 0:46:31with pancetta-wrapped black pudding,
0:46:31 > 0:46:35smoked bacon and a potato leaf.
0:46:36 > 0:46:40- It's knocking on the door of spectacular, Tom.- Thank you.
0:46:40 > 0:46:42It's beautiful!
0:46:49 > 0:46:53Rich, creamy, almost iron-y crispy potato,
0:46:53 > 0:46:56salty bacon and then earthy black pudding.
0:46:56 > 0:47:00It's lovely. It's absolutely lovely.
0:47:00 > 0:47:01Every single flavour defined.
0:47:01 > 0:47:04Beautiful presentation. This is the stuff, mate.
0:47:04 > 0:47:07Maybe your best dish so far in the competition.
0:47:07 > 0:47:10Thank you very much.
0:47:15 > 0:47:20When a dish is as beautifully presented as your duck-egg fondue,
0:47:20 > 0:47:25it has to deliver subtlety of flavour, but at the same time be quite addictive.
0:47:25 > 0:47:27And that's exactly what it is.
0:47:27 > 0:47:33It's clever cooking, because it's small, precise, elegant
0:47:33 > 0:47:34and near-on perfect.
0:47:34 > 0:47:38You should be a very proud man indeed. Really proud.
0:47:38 > 0:47:41I think that is exceptional.
0:47:42 > 0:47:45His second dish is fillet of turbot
0:47:45 > 0:47:49on top of fennel strips and a celeriac puree,
0:47:49 > 0:47:52served with a butter mariniere sauce.
0:47:57 > 0:47:59I think your dish is presented beautifully.
0:47:59 > 0:48:02It's elegant and also understated,
0:48:02 > 0:48:05because the flavours are bold and brave.
0:48:05 > 0:48:10But looking at that fish, to me, it doesn't look like it's been introduced to any heat
0:48:10 > 0:48:14and it is still quite translucent.
0:48:14 > 0:48:16- Is that the intention? - It shouldn't be like that.
0:48:16 > 0:48:19I got my timing's wrong. Simple as that.
0:48:19 > 0:48:23If that piece of fish had been cooked well, it would've been wonderful.
0:48:23 > 0:48:27- But that piece of fish has let the dish down.- I totally agree.
0:48:27 > 0:48:32Bugger, Tom! Absolute bugger!
0:48:36 > 0:48:38The flavours here are magnificent.
0:48:38 > 0:48:41But doing this fish in the water bath,
0:48:41 > 0:48:45I don't believe is the best way of doing it.
0:48:46 > 0:48:49It's almost sashimi, this fish.
0:48:51 > 0:48:54- Thanks.- Thanks very much. Cheers.
0:48:57 > 0:49:00What a shame.
0:49:04 > 0:49:07I'm absolutely gutted I undercooked the fish.
0:49:07 > 0:49:12It's the thing I said before I went in - "I need to cook my perfectly."
0:49:12 > 0:49:15I didn't do it and that could've cost me the competition.
0:49:28 > 0:49:30Andrew's first dish
0:49:30 > 0:49:33is a roast zander with a zander and nashi-pear pate,
0:49:33 > 0:49:37tempura crayfish, slices of pickled daikon
0:49:37 > 0:49:40and a sorrel mayonnaise.
0:49:47 > 0:49:49I've got one small complaint.
0:49:49 > 0:49:54The skin on your zander is soft and rubbery.
0:49:55 > 0:49:59- I don't want to eat soft, rubbery skin. I want it crispy or off.- Yes.
0:49:59 > 0:50:05That is my only complaint in an otherwise quite knock-out dish.
0:50:05 > 0:50:08I mean absolute knock-out.
0:50:08 > 0:50:10The most subtle dish you've given us so far
0:50:10 > 0:50:13and hallelujah!
0:50:15 > 0:50:18It looks clean, crisp.
0:50:18 > 0:50:21It is drop-dead beautiful.
0:50:28 > 0:50:32Bloody fantastic. Like, really, really fantastic.
0:50:32 > 0:50:38Your pate with the pear is just absolutely delightful and soft and rounded.
0:50:38 > 0:50:39That is proper cooking.
0:50:39 > 0:50:42Lots of ingredients, lots of hard work,
0:50:42 > 0:50:44on a plate in a sophisticated manner.
0:50:44 > 0:50:49Andrew, I think it is absolutely stunning.
0:50:50 > 0:50:54His second dish is chocolate-encrusted venison
0:50:54 > 0:50:59with chervil-root puree, black cabbage, roast chestnuts and pickled beetroot
0:50:59 > 0:51:02served with a beetroot and orange sauce.
0:51:09 > 0:51:11I love you.
0:51:11 > 0:51:15Sweet, bitter, sharp, sour, rich!
0:51:15 > 0:51:20It's beautifully presented, beautifully cooked and it's beautifully seasoned.
0:51:20 > 0:51:23You've got to do one thing, though, son.
0:51:23 > 0:51:25You've got to continue to deliver at this level,
0:51:25 > 0:51:28because now we know how good you can truly cook.
0:51:36 > 0:51:38This is...
0:51:38 > 0:51:42..top end, high-quality dining.
0:51:42 > 0:51:45This is perfect.
0:51:45 > 0:51:48- Andrew, well done, bud.- Thank you.
0:51:48 > 0:51:50Well done.
0:51:57 > 0:52:01It felt like they were going to give me a cuddle and say "Well done, you've done it."
0:52:01 > 0:52:04I just wish that was the final!
0:52:13 > 0:52:17Shelina's first dish is spicy soft-shell crab
0:52:17 > 0:52:21served with a tamarind sauce, a chilli-coriander chutney
0:52:21 > 0:52:25and an apple, lime and aubergine compote.
0:52:30 > 0:52:32It's a true Shelina creeper.
0:52:32 > 0:52:35It takes its time and slowly evolves on your palate
0:52:35 > 0:52:37and becomes something truly delicious.
0:52:37 > 0:52:40I love the texture of the soft-shell crab.
0:52:40 > 0:52:44I love the sweetness of your apple and the sourness of your tamarind.
0:52:44 > 0:52:49And that chutney, rich with chilli, is absolutely beautiful.
0:52:49 > 0:52:52I love the way it smells, love the way it tastes.
0:52:52 > 0:52:54Good on you.
0:53:01 > 0:53:04It's great. I mean, it really is lovely.
0:53:04 > 0:53:08Soft compote, crispy bits of crab. Lovely textures.
0:53:08 > 0:53:11You've got acidity, you've got warmth from spice,
0:53:11 > 0:53:14you've got a little bit of heat, as well.
0:53:14 > 0:53:18It's true to you. It's highly original.
0:53:18 > 0:53:20It's beautiful and tastes fantastic.
0:53:20 > 0:53:23Thank you very much!
0:53:23 > 0:53:28Her second dish is red snapper, topped with deep-fried aubergine,
0:53:28 > 0:53:32served with green papaya chutney, rougaille,
0:53:32 > 0:53:35spinach cake and a lemongrass foam.
0:53:40 > 0:53:43When you cook the food that you really love,
0:53:43 > 0:53:48the flavours and the sensations are completely individual to you.
0:53:48 > 0:53:52That's why I love you as a cook. This is the food that I'm talking about from you.
0:53:52 > 0:53:55This is the food that makes me smile
0:53:55 > 0:53:57and, at the same time, quite emotional.
0:53:57 > 0:54:01In there and around there, the flavours are incredible.
0:54:01 > 0:54:04You start with really sweet, sticky tomato
0:54:04 > 0:54:06and then beautifully cooked fish
0:54:06 > 0:54:10and rich iron spinach and coriander seeds and cumin.
0:54:10 > 0:54:14Just beautifully flavoured and beautifully cooked.
0:54:14 > 0:54:19You've come home. I'm really, really proud of you.
0:54:19 > 0:54:20Thank you!
0:54:26 > 0:54:29This is an innocent-looking plate of food,
0:54:29 > 0:54:33but it really packs a wallop, a serious, serious wallop.
0:54:33 > 0:54:35The fish is beautifully cooked,
0:54:35 > 0:54:38but the sweetness and garlic
0:54:38 > 0:54:41and the heat I'm getting is quite sensational!
0:54:41 > 0:54:44Quite sensational.
0:54:44 > 0:54:49That's beautifully seasoned, beautifully spiced.
0:54:49 > 0:54:51- Thank you.- Thanks, Shelina.
0:54:58 > 0:55:00Really nice.
0:55:00 > 0:55:02Really, really nice.
0:55:04 > 0:55:07We wanted you to learn, pick up a few tricks,
0:55:07 > 0:55:09we wanted you to impress us,
0:55:09 > 0:55:12and that's exactly what you've done.
0:55:14 > 0:55:18Thank you very much indeed. A real, real honour today.
0:55:18 > 0:55:20Well done. Off you go, guys.
0:55:20 > 0:55:22SOFT MUSIC
0:55:33 > 0:55:36- SHELINA: Well done, guys.- Well done!
0:55:38 > 0:55:40I'm really pleased for them,
0:55:40 > 0:55:44but it doesn't make it any easier for us, as judges, to make a decision
0:55:44 > 0:55:47on who is going to be our champion.
0:55:47 > 0:55:52Tom was a sous-vide fish away from a Michelin star.
0:55:52 > 0:55:56Absolutely beautiful. Brilliant flavour combinations. Classic food.
0:55:56 > 0:56:00But he didn't cook his fish for long enough.
0:56:00 > 0:56:04On such things, reputations are won and lost.
0:56:04 > 0:56:07Tom, buck yourself up, mate. Your food is now brilliant.
0:56:07 > 0:56:10Don't let a mistake like that happen again.
0:56:10 > 0:56:15I know where my food's going and I know what I can achieve.
0:56:15 > 0:56:18I just need to balance that with cooking my fish next time.
0:56:19 > 0:56:23Andrew wanted to keep the complex techniques, the processes that he uses,
0:56:23 > 0:56:27but he wanted to simplify and harmonise the flavours.
0:56:27 > 0:56:29Well, he absolutely nailed it!
0:56:29 > 0:56:32I fell in love with that today from Andrew.
0:56:32 > 0:56:34Sterling, sterling work.
0:56:34 > 0:56:39It'll be tough to match the comments all the way through the final. There's still a long road to go.
0:56:40 > 0:56:44Shelina absolutely blows me away
0:56:44 > 0:56:46when she cooks the food that she loves.
0:56:46 > 0:56:49She has promised herself, from here on in this competition,
0:56:49 > 0:56:52that is all she's going to do.
0:56:52 > 0:56:54Her spicing is incredible, her flavours amazing,
0:56:54 > 0:56:59the way it comes at you in waves and, boom, starts to explode in your mouth.
0:56:59 > 0:57:02And it keeps on coming and coming and coming.
0:57:02 > 0:57:04Little layers of spice and chilli
0:57:04 > 0:57:07and allsorts of wonderful sour, bitter flavours!
0:57:07 > 0:57:09It is beautiful, beautiful food.
0:57:09 > 0:57:11I loved Shelina's flavours.
0:57:11 > 0:57:14No-one can spice food like Shelina. I love it.
0:57:14 > 0:57:18Feedback from John and Gregg today has given me that little boost.
0:57:18 > 0:57:21I'm very happy today!
0:57:21 > 0:57:23They have set the standard, now they've got to beat it.
0:57:23 > 0:57:25What's next?
0:57:26 > 0:57:27Tomorrow night,
0:57:27 > 0:57:30Tom, Andrew and Shelina
0:57:30 > 0:57:34cook the ultimate dinner
0:57:34 > 0:57:36when their mentors return
0:57:36 > 0:57:40to see just how far they've come.
0:57:41 > 0:57:42Just nail it, yes? ANDREW GROANS
0:57:42 > 0:57:45It's been thoroughly awful so far.
0:57:45 > 0:57:50You need to get it tidier than that. We might have to dress that again.
0:57:51 > 0:57:53This is cooking at its best.
0:57:53 > 0:57:56For an amateur to execute at this level
0:57:56 > 0:57:58is actually phenomenal.
0:57:59 > 0:58:02On Thursday night, one of them will be crowned
0:58:02 > 0:58:05MasterChef Champion.
0:58:05 > 0:58:09Subtitles by Red Bee Media Ltd