Browse content similar to Episode 20. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
Tonight, these four amateurs face just one challenge | 0:00:05 | 0:00:11 | |
for a place in the MasterChef finals. | 0:00:11 | 0:00:14 | |
It would be an amazing achievement if I make it to the final, | 0:00:15 | 0:00:20 | |
beyond, like, all my expectations. | 0:00:20 | 0:00:22 | |
I think I really need to stand up head and shoulders above the rest | 0:00:23 | 0:00:27 | |
and hopefully, that'll be enough. | 0:00:27 | 0:00:29 | |
The weight of the world is on my shoulders. | 0:00:29 | 0:00:33 | |
I have to step up to that mark. | 0:00:33 | 0:00:36 | |
Whoever makes the mistakes today puts himself in the firing line. | 0:00:36 | 0:00:40 | |
If I concentrate on getting my food right, I should remove myself from that equation. | 0:00:40 | 0:00:46 | |
Ladies and gentlemen, the critics are arriving. | 0:00:46 | 0:00:50 | |
They will never, ever cook for a more challenging room. | 0:00:50 | 0:00:54 | |
I almost feel sorry for them. If I was a nicer person, I would, but I don't. Just bring me good food. | 0:00:54 | 0:01:00 | |
I've got to send these plates, otherwise I am stuffed. | 0:01:00 | 0:01:03 | |
Oh! | 0:01:07 | 0:01:08 | |
If they don't get that right today, we might as well write their epitaph. | 0:01:08 | 0:01:13 | |
Today, your challenge is immense. | 0:01:52 | 0:01:55 | |
Out of these doors in there I'm going to be hosting a lunch | 0:01:57 | 0:02:00 | |
for 12 of the most feared and respected restaurant critics in the land. | 0:02:00 | 0:02:06 | |
That is one shockingly scary room. | 0:02:11 | 0:02:14 | |
OK, you four, | 0:02:16 | 0:02:18 | |
service. | 0:02:18 | 0:02:19 | |
-We've never done anything like this ever before. -You know why? Because it's crazy. | 0:02:25 | 0:02:30 | |
If I come out of this alive, you're going to buy me a pint. | 0:02:30 | 0:02:34 | |
-Good luck, John. It's big. Best of luck. -Thanks very much. Good luck with those crazy critics. | 0:02:34 | 0:02:40 | |
I am feeling absolutely crippled with nerves right now. This is the most nervous I've ever been. | 0:02:44 | 0:02:50 | |
It's the stage of the competition where the tasks get harder and harder. | 0:02:50 | 0:02:54 | |
I knew this one was coming up. I just didn't expect 12 of them! | 0:02:54 | 0:02:58 | |
If I make any silly mistakes, I'll be going straight home, | 0:02:58 | 0:03:02 | |
so, you know, I've got to just keep my cool and really push myself as hard as I can. | 0:03:02 | 0:03:09 | |
This is the final opportunity to stake your claim for a place in the final, so if I'm not focused, | 0:03:09 | 0:03:15 | |
then I'm not going to go through. | 0:03:15 | 0:03:18 | |
You know the deal. | 0:03:25 | 0:03:28 | |
At the end of this, one of you will be going home and we will have our three finalists. | 0:03:28 | 0:03:34 | |
Ladies and gentlemen, good luck. | 0:03:35 | 0:03:37 | |
Three courses, 12 critics. | 0:03:37 | 0:03:40 | |
Let's cook. | 0:03:42 | 0:03:44 | |
The four contestants have been asked to design their own three-course menu. | 0:03:50 | 0:03:56 | |
Saira, we know, delivers big, punchy flavours, | 0:04:10 | 0:04:14 | |
she delivers wonderful, tasty dishes and she cooks the food that she loves. | 0:04:14 | 0:04:19 | |
The chicken is just fantastic. | 0:04:19 | 0:04:21 | |
That is super yum. | 0:04:21 | 0:04:24 | |
Oh! | 0:04:24 | 0:04:25 | |
The question for Saira is the look of her dishes. | 0:04:26 | 0:04:30 | |
You can't really put your food in a paper bag for MasterChef, can you? | 0:04:30 | 0:04:34 | |
I came into this competition as a decent home cook. | 0:04:36 | 0:04:39 | |
Now I've cooked in professional kitchens to a really high standard. | 0:04:39 | 0:04:43 | |
Service, please! | 0:04:43 | 0:04:46 | |
Now, you see what you can do? | 0:04:46 | 0:04:48 | |
Today, it needs to be absolute perfection. | 0:04:52 | 0:04:56 | |
All the things that I've picked up along the way, all the criticism that I've had, | 0:04:56 | 0:05:01 | |
I have to take all that on board and show that I've learnt from it. | 0:05:01 | 0:05:04 | |
My starter is a selection of street food appetisers - | 0:05:07 | 0:05:10 | |
chicken samosa, chicken livers on a roti and a chicken kebab with a raw tamarind chutney. | 0:05:10 | 0:05:15 | |
How appealing do you think that is to a group of food critics? | 0:05:15 | 0:05:19 | |
They'll be small and delicate. I'm doing different shapes, so it should be appealing visually as well. | 0:05:19 | 0:05:26 | |
It'll taste good which is always what I aim for with my food. | 0:05:26 | 0:05:29 | |
-So, lots can go wrong. -Yes, because there's lots of little bits to do to get ready. | 0:05:29 | 0:05:34 | |
Saira's got a very complicated menu, I think. | 0:05:35 | 0:05:39 | |
It could be rough, it could be jagged, but if we have wonderful dips and sauces | 0:05:39 | 0:05:44 | |
and small gems and jewels, then Saira will succeed. | 0:05:44 | 0:05:48 | |
Natalie's a fabulous cook with some lovely ideas. | 0:05:56 | 0:06:00 | |
She walked in here, cooked us a bowl of mussels and we realised that girl had some magic in her fingertips. | 0:06:00 | 0:06:07 | |
The flavour sensations in a tiny bit of cauliflower couscous dust are incredible. | 0:06:07 | 0:06:12 | |
As the competition's gone on, she gets better and better. | 0:06:13 | 0:06:17 | |
An amazing plate of food. Well done. | 0:06:17 | 0:06:20 | |
Thank you. | 0:06:20 | 0:06:22 | |
Confidence is never really a strong point. | 0:06:22 | 0:06:25 | |
I showed a bit of weakness in the Savoy from panicking a bit. | 0:06:25 | 0:06:30 | |
I'm not going to get it done. It won't go out on time. | 0:06:30 | 0:06:33 | |
You've done it. You've just done it, OK? Well done. | 0:06:36 | 0:06:40 | |
Today, the dishes I'm cooking got the seal of approval from my mum and my grandad, | 0:06:42 | 0:06:48 | |
so I think if I keep my cool and keep calm, hopefully, it should impress the critics. | 0:06:48 | 0:06:53 | |
You seem to be the most nervous you've been. | 0:06:56 | 0:06:58 | |
It's because it's for a place in the final, plus we've got 12 scary critics in there to keep happy. | 0:06:58 | 0:07:05 | |
You are cooking what for us today? | 0:07:05 | 0:07:07 | |
A pan-fried sea bream fillet with a langoustine, | 0:07:07 | 0:07:12 | |
langoustine sauce, caramelised fennel and braised fennel. | 0:07:12 | 0:07:15 | |
-Did you ever think you'd be doing food like this? -Not in a million years. | 0:07:15 | 0:07:20 | |
-How do you think that's happened? -I've just grown over the competition | 0:07:20 | 0:07:24 | |
and I've just force-fed myself as much information as possible. | 0:07:24 | 0:07:28 | |
Natalie, I think, has a fantastic starter. | 0:07:28 | 0:07:31 | |
The critics will expect something very classic, very French and she's got to produce a brilliant sauce. | 0:07:31 | 0:07:38 | |
Your first 25 minutes have gone. | 0:07:38 | 0:07:41 | |
Two hours of preparation left. | 0:07:41 | 0:07:44 | |
Larkin has been really impressive in this competition. | 0:07:49 | 0:07:54 | |
The flavours in there are extraordinary enough without the citrus zing. You clever boy! | 0:07:56 | 0:08:01 | |
It's a very clever thing and you should be really proud. | 0:08:03 | 0:08:06 | |
But he has had a worrying dip in form. | 0:08:08 | 0:08:11 | |
-You're serving a souffle in a mango? -Yeah. | 0:08:11 | 0:08:14 | |
Oh, no. | 0:08:15 | 0:08:17 | |
I'm sorry, but I'm not going to taste that. It's just not good enough. | 0:08:18 | 0:08:22 | |
Your oven wasn't on, you've still got to cook them for half an hour and they've got to cool. | 0:08:24 | 0:08:29 | |
We need to get the clever, brave Larkin back soon. | 0:08:32 | 0:08:36 | |
I genuinely think I'm going to be going home today if I don't perform. | 0:08:39 | 0:08:44 | |
After the scathing comments from Marcus Wareing, I feel like I've got a point to prove. | 0:08:44 | 0:08:50 | |
What happened to your confidence when you got savaged? | 0:08:50 | 0:08:53 | |
My confidence took a dent, but I think it was a good thing | 0:08:53 | 0:08:56 | |
because I think I just forgot what food was all about and it's making people enjoy the food. | 0:08:56 | 0:09:02 | |
It's not about messing around and showing how clever you are or whatever, | 0:09:02 | 0:09:07 | |
well, as it turns out, how unclever you are! | 0:09:07 | 0:09:10 | |
-Let's talk about your starter. -Asian, smoky confit salmon with caviar. | 0:09:10 | 0:09:16 | |
Very, very "Asiany" type of flavours and cherrywood smoke to go with it. | 0:09:16 | 0:09:20 | |
Timing will be key. I'll have to shout out to the other contestants to see where they're at, | 0:09:20 | 0:09:25 | |
-so I can put the smoke in at the last moment. -I'll be doing the shouting. -OK. | 0:09:25 | 0:09:30 | |
Larkin's first course, confit smoked salmon, is intriguing. | 0:09:32 | 0:09:35 | |
If Larkin presents something really beautiful and delicious, I think those guys will be really impressed. | 0:09:35 | 0:09:42 | |
Dale has been really ambitious throughout this competition. | 0:09:49 | 0:09:53 | |
You've done a huge amount of work here, Dale, and you've got really big, bold flavours | 0:09:53 | 0:09:58 | |
and really interesting ideas. | 0:09:58 | 0:10:01 | |
It's a work of art on the plate and I adore the smell. | 0:10:01 | 0:10:06 | |
I think I've coped well with most things that have been thrown at me, | 0:10:06 | 0:10:10 | |
but at times the pressure's got to me and I've made mistakes. | 0:10:10 | 0:10:13 | |
It's as far away from fine dining as North Pole, South Pole. | 0:10:13 | 0:10:17 | |
The fact that it has affected you the way it has affected you, it shows passion, and you can't buy passion. | 0:10:23 | 0:10:31 | |
The bar's raised every round, not just by judges and critics, | 0:10:35 | 0:10:40 | |
it's raised by yourself because you expect more of yourself and you really push yourself to your limit. | 0:10:40 | 0:10:46 | |
For starter, we've got Dover sole and clams en papillote with julienne of fennel, leek | 0:10:48 | 0:10:53 | |
with a Thai basil pesto. | 0:10:53 | 0:10:55 | |
-Baked in paper? -Yeah. -How will you know whether your fish is cooked right or your clams are right? | 0:10:55 | 0:11:02 | |
It's something I've tried, tested, got right. | 0:11:02 | 0:11:04 | |
-If the oven's the right temperature, I know how long it takes. -Great. | 0:11:04 | 0:11:08 | |
Dale is cooking a Dover sole, one of my favourite fish in the whole world. | 0:11:08 | 0:11:13 | |
A beautiful seafood dish, but he's doing it en papillote. | 0:11:13 | 0:11:17 | |
In a paper bag. He's making it harder and harder for himself. | 0:11:17 | 0:11:21 | |
Just to let you know, | 0:11:23 | 0:11:25 | |
the critics are arriving. | 0:11:25 | 0:11:28 | |
For almost a decade, MasterChef has tested contestants | 0:11:38 | 0:11:41 | |
by exposing them to the country's four top critics. | 0:11:41 | 0:11:46 | |
Those people have put themselves forward and said they're brilliant cooks, | 0:11:49 | 0:11:54 | |
so I'm expecting them to be as good as their word. | 0:11:54 | 0:11:57 | |
I don't think anyone's ever been up against most of Britain's toughest critics on one day in one room. | 0:12:01 | 0:12:07 | |
If I was a chef, I wouldn't want to be cooking today. | 0:12:07 | 0:12:10 | |
The person who really holds their nerve | 0:12:12 | 0:12:16 | |
and does what they know they're good at is the person that will do well today. | 0:12:16 | 0:12:20 | |
I think it's a lot of nonsense worrying about how difficult it might be to cook for one person or another. | 0:12:22 | 0:12:29 | |
The standard should be such that whoever you're cooking for, you do your best possible job. | 0:12:29 | 0:12:36 | |
One hour and 15 minutes gone. You are officially halfway. | 0:12:41 | 0:12:46 | |
The main course presentation will be influenced by what I saw at Benares. That's Michelin-starred Indian food. | 0:12:59 | 0:13:05 | |
If they can do it, then I'm sure that I can make something that looks presentable as well. | 0:13:05 | 0:13:11 | |
-Main course? -Is lamb rezala which is a lamb loin with a rezala sauce, | 0:13:12 | 0:13:17 | |
which is kind of a tamarindy, hot and sour sauce, | 0:13:17 | 0:13:20 | |
with crushed new potatoes, green beans and gooseberry chutney. | 0:13:20 | 0:13:24 | |
Rezala, I believed, was thickening of cashew nuts and using yogurt? | 0:13:24 | 0:13:28 | |
-Is that right? -I thought that too, but that's not, you know... Sorry, that's not what my mum calls it. | 0:13:28 | 0:13:34 | |
-So, this is your mum's dish? -It's my mum's dish. -Elegance on a plate? | 0:13:34 | 0:13:38 | |
-The lamb should look beautiful. I'll serve the sauce separately. -Are you serving all the sauce separately? | 0:13:38 | 0:13:44 | |
-You'll not put a bit of sauce on the lamb? -There's an aubergine puree. I forgot that. Sorry. | 0:13:44 | 0:13:49 | |
Saira's main course, a lamb rezala... | 0:13:51 | 0:13:54 | |
She's serving it with crushed potatoes and green beans, quite anglicised, | 0:13:57 | 0:14:01 | |
but then we've got gooseberry chutney and an aubergine puree? | 0:14:01 | 0:14:06 | |
It's a strange cacophony and I just hope all those things belong together on one plate. | 0:14:06 | 0:14:11 | |
I think I need to show John and Gregg that I can think for myself | 0:14:17 | 0:14:22 | |
and I can be organised and come up to that pass and present it pretty, get the cooking bang on, | 0:14:22 | 0:14:28 | |
but just also be a little bit original, you know. | 0:14:28 | 0:14:31 | |
For main, I'm doing rabbit loin wrapped in serrano ham | 0:14:35 | 0:14:39 | |
with cockles, a cockle vinaigrette and cauliflower puree. | 0:14:39 | 0:14:42 | |
Inspiration from what? | 0:14:42 | 0:14:44 | |
I wanted to cook rabbit and rabbit and cockles is a bit of an unusual combination on an English plate, | 0:14:44 | 0:14:51 | |
-but the Spanish do use them in a paella. -What could go wrong? | 0:14:51 | 0:14:54 | |
The rabbit loins are a bit smaller than what I used in practice at home, so I'm going to test one out. | 0:14:54 | 0:15:00 | |
I think this is a very intriguing dish for a main course from Natalie. | 0:15:02 | 0:15:07 | |
It's either going to be absolutely wonderful or a complete disaster. | 0:15:07 | 0:15:11 | |
The risk with the main is I'm messing with a classic. | 0:15:18 | 0:15:22 | |
I have completely just changed it, so it might not go down well, | 0:15:22 | 0:15:27 | |
but if it does, then it is a new take on it. | 0:15:27 | 0:15:31 | |
It's my version of beef and black bean sauce with asparagus fried rice. | 0:15:32 | 0:15:37 | |
Beef and black bean sauce? I love it because we know you're going to do something extraordinary. | 0:15:37 | 0:15:43 | |
There's nothing like a beef and black bean sauce. | 0:15:43 | 0:15:46 | |
I wanted to do something that would seem quite light-hearted, but I will put a twist on it. | 0:15:46 | 0:15:51 | |
Are you going to reassure me today that you're not winging any of these dishes, that they're practised? | 0:15:51 | 0:15:57 | |
To...to an extent, they are practised, | 0:15:57 | 0:16:00 | |
but I've got a few ingredients I've never used before. I'm going to taste them and see what they taste like. | 0:16:00 | 0:16:06 | |
So you haven't finished these dishes off in your mind yet? | 0:16:06 | 0:16:10 | |
Not yet, no. | 0:16:10 | 0:16:12 | |
Larkin actually is looking really confident because he believes the food he's cooking is good. | 0:16:13 | 0:16:19 | |
If he gets it right, it will be delicious, | 0:16:20 | 0:16:24 | |
but at the same time, he does divide the crowd. | 0:16:24 | 0:16:28 | |
-Your main course? -Pork fillet with ginger, crackling, roast potatoes, spiced cabbage, salt-baked carrots. | 0:16:42 | 0:16:49 | |
-What is the advantage of salt-roasting something? -Once you eat them, you realise what it does. | 0:16:49 | 0:16:54 | |
-The natural flavour of the carrot is transformed. -Tell me about the ginger crumb. -It's just a seasoning. | 0:16:54 | 0:17:00 | |
Ginger nut biscuit, ginger powder, spices and salt. | 0:17:00 | 0:17:04 | |
It's used on a plate for the guests to put spicing on the pork itself. | 0:17:04 | 0:17:08 | |
-Your ginger crumb is an optional seasoning? -Yeah. | 0:17:08 | 0:17:11 | |
The main course of pork loin with roast potatoes, John, it's like a posh roast dinner. It's brilliant! | 0:17:14 | 0:17:21 | |
-I think it's too many ingredients on one plate. -Nah! | 0:17:21 | 0:17:24 | |
The regular MasterChef critics | 0:17:33 | 0:17:36 | |
have been joined by eight other renowned food experts. | 0:17:36 | 0:17:40 | |
I'm not comfortable in this room and I'm not cooking. | 0:17:40 | 0:17:43 | |
Only MasterChef could gather together | 0:17:43 | 0:17:46 | |
as many scary people as this. | 0:17:46 | 0:17:49 | |
This is a chef's nightmare, this room. | 0:17:49 | 0:17:53 | |
I almost feel sorry for them. | 0:17:53 | 0:17:55 | |
If I was nicer, I would, but I don't. Just bring me good food! | 0:17:55 | 0:17:59 | |
At this level of the competition, they should conquer their nerves | 0:18:01 | 0:18:05 | |
and bring the food out on time and looking good. | 0:18:05 | 0:18:08 | |
30 minutes of preparation left and that's it, then we start moving into service mode | 0:18:20 | 0:18:25 | |
and Johnny Torode turns into a completely different beast! | 0:18:25 | 0:18:29 | |
-What are you cooking? -A fig and frangipane tart with an orange mascarpone cream. | 0:18:37 | 0:18:42 | |
I've gone for flavours that I like. I like almonds, I like figs. | 0:18:42 | 0:18:46 | |
-And as you probably know, I love an orange, so... -Yeah. | 0:18:46 | 0:18:50 | |
I thought altogether it would be quite nice. | 0:18:50 | 0:18:53 | |
-Small tarts, big tarts? -I'm doing little individual tarts. -You'll have to get a move on. -I will. | 0:18:53 | 0:18:58 | |
Natalie's got a possible crowd-winning dessert, you know. | 0:19:00 | 0:19:05 | |
A fig and frangipane tart could look a bit like a housewife's favourite | 0:19:05 | 0:19:09 | |
and she's got to make it look restaurant-smart. | 0:19:09 | 0:19:12 | |
One hour's prep time, guys. | 0:19:13 | 0:19:15 | |
The dessert is rhubarb and custard. | 0:19:30 | 0:19:32 | |
It's a baked egg custard with roasted rhubarb, rhubarb syrup and ginger nut crumbs. | 0:19:32 | 0:19:37 | |
When you say baked custard, do you mean a creme caramel type thing? | 0:19:37 | 0:19:41 | |
Sort of, but there's no caramel. It's my grandmother's recipe. | 0:19:41 | 0:19:45 | |
She used to make it in her village in Bangladesh with a wood-fired stove. | 0:19:45 | 0:19:49 | |
-That would've been an amazing celebration dish because you've got eggs and milk. -Yes. | 0:19:49 | 0:19:55 | |
Eggs, milk and sugar which was very valuable. | 0:19:55 | 0:19:57 | |
The sugar was used very sparingly, so this was done for special occasions. | 0:19:57 | 0:20:01 | |
It's one of my dad's favourites, a childhood memory. | 0:20:01 | 0:20:05 | |
-Three places in the final... -Yeah. -How do you feel about yourself now? | 0:20:05 | 0:20:09 | |
I feel very proud of myself that I've got this far and I think... Sorry. | 0:20:09 | 0:20:13 | |
It's all right, love. You won't be the only one today. | 0:20:13 | 0:20:17 | |
I'll do the same. It's going to be a tough day for all of us. | 0:20:17 | 0:20:20 | |
I've had so much fun and I don't want to go. | 0:20:22 | 0:20:25 | |
I've done the food I love and that's what I'm doing today, so I hope the critics like it. | 0:20:25 | 0:20:31 | |
I love her emotion today. I think that's what really counts. | 0:20:34 | 0:20:38 | |
Saira is cooking food that evokes memories of her childhood, | 0:20:38 | 0:20:42 | |
but the thing now is making sure that it looks beautiful. | 0:20:42 | 0:20:45 | |
For my dessert, a chocolate souffle with vanilla cream. | 0:21:06 | 0:21:10 | |
Fighting for a place in the final three and you're cooking a souffle? | 0:21:10 | 0:21:15 | |
The last time we saw a souffle from you, it was a disaster. | 0:21:15 | 0:21:19 | |
You were savaged not by just one person, but by three of us. Why are you taking the risk of a souffle? | 0:21:19 | 0:21:25 | |
I want to redeem myself doing a souffle. | 0:21:25 | 0:21:29 | |
Had I known there were going to be 12 critics, I probably would have made a different decision. | 0:21:29 | 0:21:34 | |
On that pass, those orders are going to go out table by table. | 0:21:34 | 0:21:38 | |
He can't send out one lot of souffles which are beautifully risen and the next lot which are flat. | 0:21:38 | 0:21:44 | |
He'll be the one telling everybody else when the desserts leave this room | 0:21:44 | 0:21:48 | |
or he just doesn't serve his souffles and they don't work. | 0:21:48 | 0:21:52 | |
It's a very refined dessert. | 0:21:59 | 0:22:01 | |
It's eye-catching, but the depth of flavour is the star of the show. | 0:22:01 | 0:22:06 | |
You've got rich chocolate truffle cake with a honey and milk ice cream, | 0:22:10 | 0:22:15 | |
orange zest and hazelnut brittle. Lots of things I don't normally do. | 0:22:15 | 0:22:18 | |
But you're fighting for a place in the final. | 0:22:18 | 0:22:21 | |
-When I say it's not something I usually do, it's just not an everyday dessert. -So why do it? | 0:22:21 | 0:22:27 | |
We're at the semi-finals of MasterChef and you've got to show you can do more than what you do at home. | 0:22:27 | 0:22:32 | |
-How much do you want it? -It's difficult to put into words. | 0:22:32 | 0:22:36 | |
If somebody got inside my head, they'd see how much I wanted it, | 0:22:36 | 0:22:39 | |
but probably wouldn't understand it because it's consuming my life. | 0:22:39 | 0:22:43 | |
As far as I can see, he is back and I'm loving his menu. | 0:22:43 | 0:22:49 | |
I hope he holds his nerve, gets it out right and the critics are as enthusiastic about it as I am. | 0:22:49 | 0:22:54 | |
The menu today is made up of four starters, four mains | 0:23:02 | 0:23:06 | |
and four puddings. | 0:23:06 | 0:23:09 | |
Wow! | 0:23:09 | 0:23:11 | |
It's up to each critic to choose what they want. | 0:23:11 | 0:23:15 | |
I do generally look for the dishes that read as car crashes. | 0:23:15 | 0:23:19 | |
There's nothing better than seeing a disaster on a plate because there's something to write about. | 0:23:19 | 0:23:24 | |
Here, I'm battling with myself. Does the milk of human kindness win out | 0:23:24 | 0:23:29 | |
or do I let them hang themselves from a very short rope? | 0:23:29 | 0:23:33 | |
-Can I take your order? -I'll start with the salmon, please. | 0:23:33 | 0:23:36 | |
I'll have the Dover sole. | 0:23:37 | 0:23:40 | |
I think it's the plate of chicken appetisers to start. | 0:23:41 | 0:23:44 | |
Could I have the sea bream with the langoustine? | 0:23:45 | 0:23:50 | |
-I'll go for the sea bream. -I think I'm going to go for the sea bream. | 0:23:50 | 0:23:54 | |
Ladies and gentlemen, your first orders are in. | 0:23:58 | 0:24:01 | |
Table one - two bream, two chicken, one sole, two salmon. | 0:24:01 | 0:24:06 | |
Table two - one bream, one chicken, one sole. | 0:24:06 | 0:24:10 | |
25 minutes, guys, on the pass, please. | 0:24:10 | 0:24:14 | |
-I can't hear you! -Yes, chef! | 0:24:14 | 0:24:16 | |
Yes, John! | 0:24:16 | 0:24:18 | |
For my starter, I've ordered the pan-fried sea bream with langoustine. | 0:24:19 | 0:24:24 | |
There's a lot of potential for very expensive ingredients to be misused, so I'm quite intrigued by that. | 0:24:24 | 0:24:29 | |
-Natalie, how are you feeling about getting the most orders? -Under pressure. | 0:24:29 | 0:24:34 | |
-Under control? -Yeah. I've got my caramelised fennel here. It's sitting on some parchment paper. | 0:24:34 | 0:24:40 | |
I need to take this fennel off now, otherwise it'll end up burning. | 0:24:40 | 0:24:44 | |
What happens if you get the most main course and dessert orders? | 0:24:44 | 0:24:47 | |
Then I'm just going to have to work my butt off. | 0:24:47 | 0:24:51 | |
To start with, I've got the Dover sole. The way it's cooked, which is kind of in an envelope, | 0:24:53 | 0:24:59 | |
it can be overcooked and it can go really, really kind of mushy. | 0:24:59 | 0:25:03 | |
So, yeah, I'm curious to see how it's going to turn out. | 0:25:04 | 0:25:08 | |
-How many have you made so far? -One. -How many have you got to make? -Four. | 0:25:08 | 0:25:13 | |
-How long are they going to take, Dale, in the oven? -Eight minutes. | 0:25:13 | 0:25:17 | |
15, guys. | 0:25:17 | 0:25:19 | |
Actually, 14. | 0:25:19 | 0:25:21 | |
I ordered the plate of chicken appetisers. | 0:25:22 | 0:25:25 | |
I'm hoping that I'm going to get some fragrant spices there, | 0:25:25 | 0:25:29 | |
I'm hoping that it's going to be a really nice, light dish. | 0:25:29 | 0:25:33 | |
Indian starters with chutney - can you really screw that up? Probably. | 0:25:33 | 0:25:38 | |
Why are you in a muddle? | 0:25:39 | 0:25:42 | |
Er...um... Oh, I haven't done this yet. | 0:25:42 | 0:25:45 | |
-Why are you in a muddle? -I'm just trying to make sure | 0:25:45 | 0:25:49 | |
that I get one thing out, because I'm not even convinced I'll do that, before I think about the next thing. | 0:25:49 | 0:25:55 | |
-I'll leave you alone. -I'll get it out. | 0:25:55 | 0:25:57 | |
I've got the salmon confit | 0:26:01 | 0:26:03 | |
with caviar and a sort of smokiness. | 0:26:03 | 0:26:06 | |
Smoking is quite difficult even for a professional kitchen | 0:26:06 | 0:26:10 | |
because it's very, very easy to over-smoke. | 0:26:10 | 0:26:14 | |
-The lighter's not working. -You've got to turn it on. That's why. | 0:26:14 | 0:26:18 | |
You've got five minutes, yeah? | 0:26:22 | 0:26:24 | |
-Five minutes. -I've got four... Three. | 0:26:24 | 0:26:27 | |
OK. | 0:26:27 | 0:26:28 | |
-Dale, is your first fish going to be ready in three minutes? -Yes, chef. -Yeah? -Exactly three. | 0:26:28 | 0:26:34 | |
-Three minutes on the first table, please. -Three minutes? -Three minutes. | 0:26:34 | 0:26:39 | |
Let's send these restaurant critics into raptures. | 0:26:40 | 0:26:44 | |
Table one - two bream, two chicken, a sole and two salmon. | 0:26:51 | 0:26:54 | |
I need a blowtorch. This is too hot. | 0:26:56 | 0:26:58 | |
60 seconds, guys. First plates to the pass, please. | 0:27:04 | 0:27:08 | |
-Larkin, what's happening with this smoke? Why is it not going in there? -I think it's the gun. | 0:27:08 | 0:27:14 | |
Let's go, Larkin, please. | 0:27:16 | 0:27:18 | |
-Is there much smoke in there? -I'll put a bit more in there. | 0:27:22 | 0:27:25 | |
Take it back. I don't want to see it until you've got it in there. | 0:27:25 | 0:27:29 | |
Guys, I should be seeing this stuff now. | 0:27:34 | 0:27:37 | |
Thank you. | 0:27:42 | 0:27:44 | |
Very good. | 0:27:44 | 0:27:46 | |
Right, Dale, two, please. Let's see 'em. | 0:27:46 | 0:27:50 | |
OK, service, please. Let's go. | 0:28:00 | 0:28:02 | |
Right, next table - two bream, no chicken, no sole, one salmon. | 0:28:14 | 0:28:18 | |
The pressure is still on for Natalie who has the most orders. | 0:28:19 | 0:28:25 | |
Come on, Nat, let's go. | 0:28:28 | 0:28:30 | |
-I'm waiting on you now, Natalie, please. -Coming! | 0:28:31 | 0:28:35 | |
Thank you. Back for the next two, please. | 0:28:37 | 0:28:40 | |
Watch your plates. They're getting muckier and muckier. OK? | 0:28:40 | 0:28:44 | |
OK, guys, let's go. This is the last table. | 0:28:44 | 0:28:47 | |
Thank you. | 0:28:48 | 0:28:50 | |
I'm waiting on you, Natalie. | 0:28:55 | 0:28:58 | |
-Natalie... -Coming, chef. -Come on, come on, come on! | 0:29:01 | 0:29:05 | |
Right, thank you. | 0:29:07 | 0:29:09 | |
Guys, I'm really impressed. If you do the main courses like that, I'll be very happy. | 0:29:09 | 0:29:15 | |
OK, service, please! Let's go. | 0:29:15 | 0:29:17 | |
That looks good. | 0:29:23 | 0:29:25 | |
I'm going in. | 0:29:27 | 0:29:29 | |
Dale plated three orders of his Dover sole | 0:29:36 | 0:29:40 | |
with New Zealand littleneck clams and Thai basil pesto, | 0:29:40 | 0:29:44 | |
cooked en papillote. | 0:29:44 | 0:29:47 | |
The Dover sole is fine. | 0:29:53 | 0:29:55 | |
When you cook something en papillote, what you want is for all the flavours to come together. | 0:29:55 | 0:30:01 | |
That hasn't really happened. There's some nice flavours here, but it doesn't come together as a dish. | 0:30:01 | 0:30:07 | |
The sole was maybe a bit overcooked, a bit firmer than it should be, but it was really good. | 0:30:07 | 0:30:13 | |
Saira has served four plates of her appetisers - | 0:30:17 | 0:30:21 | |
a chicken cake, | 0:30:21 | 0:30:23 | |
chicken livers on roti | 0:30:23 | 0:30:25 | |
and a chicken samosa with tamarind chutney. | 0:30:25 | 0:30:29 | |
The chutney was bright and vivid and really zingy. I could have had a bath in that with a friend. | 0:30:34 | 0:30:40 | |
Next to that was a crisp samosa which was still crisp and warm. Great. | 0:30:40 | 0:30:44 | |
The little chicken livers were overcooked and then there was the little chicken cake | 0:30:44 | 0:30:49 | |
which was dry and dusty and sad. | 0:30:49 | 0:30:52 | |
The elements of this dish taken singly are pretty sound. | 0:30:53 | 0:30:57 | |
Why have they been miniaturised and served as it were in a restaurant? | 0:30:57 | 0:31:02 | |
I don't want a postage stamp of bread. | 0:31:02 | 0:31:05 | |
This dish is a total shambles. | 0:31:05 | 0:31:07 | |
The little chicken cake is really dry. | 0:31:07 | 0:31:10 | |
The livers are dry, the samosa was really dry. | 0:31:10 | 0:31:14 | |
So you look for some comfort from the chutney and it's so acidic that it slaps you across the face | 0:31:14 | 0:31:20 | |
and, basically, tells you off for ordering it in the first place. | 0:31:20 | 0:31:23 | |
Larkin made three portions | 0:31:27 | 0:31:29 | |
of his Asian, smoky confit salmon with caviar, | 0:31:29 | 0:31:34 | |
a black fungus garnish and a soy and mirin dressing. | 0:31:34 | 0:31:37 | |
This is surprisingly good. I was worried that the smoke effect would be too strong. | 0:31:43 | 0:31:48 | |
But in fact, it's quite subtle. | 0:31:48 | 0:31:50 | |
The salmon that has been cured had a very, very nice taste, so that was good. | 0:31:50 | 0:31:55 | |
The salmon is difficult to pull off technically. | 0:31:55 | 0:31:58 | |
It's lovely and fatty, it's got a nice texture. I would have liked more seasoning, so it tastes more punchy. | 0:31:58 | 0:32:05 | |
This salmon is a lovely dish, slightly salty from the soy, it's got smokiness in there as well. | 0:32:05 | 0:32:11 | |
It is really light and really moreish. | 0:32:11 | 0:32:13 | |
Natalie's pan-fried sea bream fillet with langoustine, | 0:32:16 | 0:32:20 | |
braised fennel, caramelised fennel and a langoustine sauce | 0:32:20 | 0:32:26 | |
was the most popular with six orders. | 0:32:26 | 0:32:29 | |
The sea bream was a perfectly harmonious dish. | 0:32:40 | 0:32:43 | |
It was a perfectly good way to sort of start off a meal and there was skill. | 0:32:43 | 0:32:48 | |
Fennel, langoustine, sea bream... You can't go wrong, right? | 0:32:48 | 0:32:52 | |
And it's very, very good. | 0:32:52 | 0:32:54 | |
Whoever made that, I'm in love with them already. They can come and move in. | 0:32:54 | 0:32:59 | |
Hmm! Hmm, that sauce... | 0:32:59 | 0:33:01 | |
That's creamy. Oh, well done. | 0:33:01 | 0:33:04 | |
Yeah. Yeah, yeah, yeah, yeah. | 0:33:04 | 0:33:07 | |
Ladies and gentlemen, main courses. | 0:33:09 | 0:33:11 | |
I'll have the lamb rezala, please. | 0:33:14 | 0:33:16 | |
I'm going to be honest. | 0:33:16 | 0:33:19 | |
I'm not sure what a rezala is. | 0:33:19 | 0:33:21 | |
A lot of people in this room don't know either. | 0:33:21 | 0:33:24 | |
I'll have the fillet steak and black bean sauce for the main course. | 0:33:24 | 0:33:28 | |
If you're going to win MasterChef, you've got to cook a steak perfectly, so I'm keen to see how that pans out. | 0:33:28 | 0:33:35 | |
The ginger pork fillet. | 0:33:35 | 0:33:37 | |
Look at that wonderful, warming dish. He's putting lots of warming spices into that whole menu. | 0:33:37 | 0:33:43 | |
They're going to have to be careful that those spices and that ginger | 0:33:43 | 0:33:47 | |
doesn't overpower the meat and the vegetables. | 0:33:47 | 0:33:50 | |
Rabbit loin wrapped in serrano ham, | 0:33:52 | 0:33:54 | |
cockles, cauliflower puree, | 0:33:54 | 0:33:57 | |
samphire and cockle vinaigrette. You don't have to write all of that down! | 0:33:57 | 0:34:01 | |
Table one - one rabbit, one pork, two steak and three lamb. | 0:34:01 | 0:34:06 | |
You have 30 minutes from this point. | 0:34:06 | 0:34:09 | |
I'm really excited about the rabbit dish because I think cockles are just so underused as an ingredient. | 0:34:09 | 0:34:15 | |
How they'll work with rabbit, I have no idea. | 0:34:15 | 0:34:18 | |
Watch your rabbit. You've still got 25 minutes left. How long have they been cooked for already? | 0:34:18 | 0:34:24 | |
-Five minutes. -And how are they? | 0:34:24 | 0:34:26 | |
That's perfectly cooked after five minutes. Have you got any more? | 0:34:26 | 0:34:30 | |
Whilst Natalie has to start her rabbit again... | 0:34:34 | 0:34:38 | |
..Dale is also getting his timings wrong. | 0:34:39 | 0:34:42 | |
-Still a while to go, Dale. Hold back here. -It's going to take a while to... OK. | 0:34:42 | 0:34:46 | |
They don't want cold food. | 0:34:46 | 0:34:49 | |
But it's Saira who's up against it the most. | 0:34:53 | 0:34:56 | |
-How many lamb are you doing? -I've got to do three loins. -How many portions for each loin? -Two. | 0:34:56 | 0:35:03 | |
-How many orders have you got? -Six. | 0:35:03 | 0:35:05 | |
-You've got the most main courses. Does that worry you? -No, I'm kind of happy. -OK. | 0:35:05 | 0:35:10 | |
-I think I'll do another lamb, now that you mention it. -Yes. | 0:35:10 | 0:35:14 | |
-The potatoes aren't done. -The potatoes aren't done? -Yeah. | 0:35:14 | 0:35:18 | |
-You'll need to start plating in a minute. You've got three lamb. -Three. -Four minutes left. -Oh, my God! | 0:35:22 | 0:35:28 | |
Four minutes on the pass, please. | 0:35:28 | 0:35:30 | |
-Hello! -ALL: Yes, chef! | 0:35:31 | 0:35:33 | |
Saira, you'll slow everybody else up, mate. Everyone else is getting their food on their plates. | 0:35:40 | 0:35:46 | |
You've got the most dishes on that order. You've got to shimmy, mate! | 0:35:46 | 0:35:50 | |
-Have you got plates hot, Saira? -They're in the warming oven. -You'd better get 'em, my friend. | 0:35:54 | 0:36:00 | |
Saira...30 seconds to get your plates up for me, please. | 0:36:03 | 0:36:08 | |
-I'm going to be late, then, Chef. -No, you're not! -I am. -You'll have to move really fast. | 0:36:08 | 0:36:14 | |
Hurry! | 0:36:16 | 0:36:17 | |
Larkin, let's go, please. | 0:36:17 | 0:36:20 | |
Thank you very much. Interesting. It's beef and black bean sauce. | 0:36:20 | 0:36:25 | |
-Thank you. -Yes, Chef. | 0:36:28 | 0:36:30 | |
Saira? As you can see, my pass is full of food and that food is going cold. Saira? | 0:36:31 | 0:36:37 | |
-Yes, sorry, Chef. -How long? | 0:36:37 | 0:36:39 | |
Em...about one minute. | 0:36:39 | 0:36:42 | |
Don't even think about plating up, mate. The first one hasn't gone yet. | 0:36:46 | 0:36:51 | |
Thank you. Service, please. | 0:36:56 | 0:36:58 | |
Next table up, please! I need one rabbit, two pork, two steak, two lamb! Straight up, let's go! | 0:37:06 | 0:37:13 | |
-How long, Larkin? -30 seconds, Chef! | 0:37:14 | 0:37:17 | |
-Pork? -One minute, Chef. -Rabbit? | 0:37:17 | 0:37:20 | |
-Coming now. -Thank you. | 0:37:20 | 0:37:22 | |
Saira? | 0:37:24 | 0:37:25 | |
Just the sauce and the chutney. Two seconds. Well, not two seconds, obviously. | 0:37:26 | 0:37:32 | |
-Thank you. -Sorry. -Waiting on you again, Saira! | 0:37:37 | 0:37:41 | |
-Just coming, Chef. I'm sorry. -Come on, mate! Everybody else's food is going cold. | 0:37:41 | 0:37:47 | |
Oh. | 0:37:50 | 0:37:51 | |
I forgot my garnish. | 0:37:51 | 0:37:54 | |
-I've got to send these plates or I am stuffed. -Coming right now. | 0:37:55 | 0:38:00 | |
Thank you. Service, please. | 0:38:01 | 0:38:04 | |
Well done, guys. Thank you very much. | 0:38:05 | 0:38:09 | |
Saira has served five portions of her lamb rezala, | 0:38:21 | 0:38:25 | |
served with crushed new potatoes, smoked aubergine puree, | 0:38:25 | 0:38:30 | |
green beans and a gooseberry chutney. | 0:38:30 | 0:38:35 | |
The curry sauce just really worked beautifully. It was a really well-balanced sauce. | 0:38:37 | 0:38:43 | |
I think I was sold a pup. I thought I was getting a curry. | 0:38:43 | 0:38:46 | |
What I got was a nice piece of cooked lamb with a curry sauce, | 0:38:46 | 0:38:51 | |
rather than a lovely piece of lamb infused in the curry sauce, which is what I was hoping for. | 0:38:51 | 0:38:58 | |
The curry is in a pot and has been held in there, captive. | 0:38:58 | 0:39:02 | |
They needed to release that curry! | 0:39:02 | 0:39:05 | |
I don't want to be mean, but it just wasn't very good. | 0:39:05 | 0:39:09 | |
Larkin served four plates of fillet steak | 0:39:12 | 0:39:17 | |
with a black bean sauce, pak choi | 0:39:17 | 0:39:21 | |
and asparagus fried rice. | 0:39:21 | 0:39:24 | |
I don't know what to say about this. It's a smear with a dead thing. | 0:39:31 | 0:39:36 | |
Lots of things have died, including my hope. | 0:39:37 | 0:39:40 | |
It's a decent bit of meat. It's not something to write home about. | 0:39:42 | 0:39:47 | |
But what is going on with these bits of vegetables? Why would anyone put that on a plate? | 0:39:47 | 0:39:52 | |
Well-cooked piece of beef. Nicely-cooked rice with the strength of asparagus, | 0:39:52 | 0:39:58 | |
but look - it's not going to set anyone on fire. | 0:39:58 | 0:40:02 | |
Dale has four orders of pan-roasted ginger pork fillet, | 0:40:05 | 0:40:10 | |
roast potato, | 0:40:10 | 0:40:12 | |
mulled cider sauce, | 0:40:12 | 0:40:14 | |
salt-baked heritage carrots, | 0:40:14 | 0:40:17 | |
spiced cabbage and ginger crumb. | 0:40:17 | 0:40:20 | |
It's really nice. | 0:40:26 | 0:40:28 | |
There's some fabulous things here. A really nice lump of crackling. | 0:40:28 | 0:40:33 | |
And some really good ginger that goes with the pork really well. Maybe the best red cabbage I've had. | 0:40:33 | 0:40:40 | |
-It's marvellous. -Fillet of pork tenderloin is a very dull piece of meat. | 0:40:40 | 0:40:45 | |
So saying, it was quite nicely cooked and everything else on the plate was really good. | 0:40:45 | 0:40:51 | |
Crackling was really good, cabbage was good, the potato was good. | 0:40:51 | 0:40:55 | |
I think this is a good dish. | 0:40:55 | 0:40:58 | |
Natalie has cooked three plates of rabbit loin wrapped in Serrano ham | 0:41:02 | 0:41:08 | |
with cockles, samphire, cauliflower puree and a cockle vinaigrette. | 0:41:08 | 0:41:16 | |
I'd be lying if I said I'd had rabbit and cockles ever before, but there's no reason not to work. | 0:41:19 | 0:41:25 | |
The cauliflower puree was well executed, the rabbit was tender, the ham crisp. | 0:41:27 | 0:41:33 | |
It belonged in a restaurant. | 0:41:33 | 0:41:35 | |
It's a beautifully-balanced dish. He or she has a very good understanding of what works together. | 0:41:35 | 0:41:41 | |
The flavours harmonise really well and I'm really enjoying it. It's very memorable. | 0:41:41 | 0:41:46 | |
All those puddings look so fab. I think I'm going to go for the...rhubarb and custard. | 0:41:51 | 0:41:57 | |
I think I'll have the fig and frangipane tart, please. | 0:42:00 | 0:42:03 | |
Let's try the chocolate souffle. | 0:42:08 | 0:42:10 | |
-And the chocolate truffle cake to finish. -Excellent. | 0:42:12 | 0:42:16 | |
I'll be the judge of that. | 0:42:16 | 0:42:18 | |
Guys, your desserts are on. | 0:42:18 | 0:42:21 | |
Table one - two fig, two chocolate, two rhubarb, one chocolate souffle. | 0:42:21 | 0:42:26 | |
-Table two - two fig, three chocolate cake, one rhubarb, one chocolate souffle. -Yes, Chef! | 0:42:27 | 0:42:33 | |
Thank you very much. | 0:42:33 | 0:42:36 | |
Rhubarb and custard - an absolute classic, but a few little details tell me they'll put a twist on it. | 0:42:39 | 0:42:46 | |
Hopefully, it will be a good twist. | 0:42:46 | 0:42:49 | |
Is this for your old man, is it? Size-wise? | 0:42:53 | 0:42:57 | |
It's quite thin. | 0:42:57 | 0:43:00 | |
-Think about getting those tarts in, Natalie. -Sorry, Chef? -Get those tarts in or they won't be ready. | 0:43:01 | 0:43:08 | |
My dessert - fig and frangipane tart. If you're going to do a pastry-based thing, it's got to be done perfectly. | 0:43:08 | 0:43:15 | |
Getting the balance of a chocolate truffle cake right is really hard. | 0:43:16 | 0:43:20 | |
You can make it too rich and then you don't want to finish it. Or it can just fall apart. | 0:43:20 | 0:43:26 | |
I've ordered a chocolate souffle and vanilla cream. If it's a hot souffle, it's really very difficult. | 0:43:33 | 0:43:39 | |
If it's a cold souffle, it's really very nice, so I can't lose. | 0:43:39 | 0:43:44 | |
It's got mango written all over it. | 0:43:46 | 0:43:49 | |
Ten minutes to first plate, please. | 0:43:49 | 0:43:52 | |
Two minutes on the first desserts, please. | 0:44:10 | 0:44:14 | |
-How long, Larkin? -30 seconds, Chef. -I'm impressed. | 0:44:14 | 0:44:18 | |
Eh? | 0:44:27 | 0:44:28 | |
Not bad. | 0:44:28 | 0:44:30 | |
Last table, two minutes to pass, please. | 0:44:33 | 0:44:38 | |
Three chocolate cake, two fig tart, one rhubarb custard, one souffle. | 0:44:39 | 0:44:45 | |
Let's go on these, then, please. | 0:44:45 | 0:44:48 | |
What's happened, Larkin? | 0:44:52 | 0:44:54 | |
-It's... It just collapsed. -Got to serve it, mate, sorry to say. | 0:44:54 | 0:44:58 | |
Chocolate now. | 0:45:03 | 0:45:05 | |
Where are you, Larkin? Come on, mate. Let's go. | 0:45:06 | 0:45:10 | |
Souffle! | 0:45:12 | 0:45:14 | |
Come on! Souffle, please. Let's go. | 0:45:15 | 0:45:18 | |
-Larkin... -Yes, Chef. -OH! | 0:45:18 | 0:45:21 | |
Oh, God! | 0:45:24 | 0:45:26 | |
I'm sorry. Souffle was dropped, but can we offer you a truffle cake? | 0:45:31 | 0:45:36 | |
-No, I'm OK, actually. -OK. | 0:45:36 | 0:45:39 | |
Oh...what was that?! | 0:45:43 | 0:45:45 | |
They better have enjoyed that, I tell you. | 0:45:46 | 0:45:50 | |
It's got a nice, fluffy texture to it. | 0:46:02 | 0:46:06 | |
It's bitter enough, the chocolate, to take the custard through it. | 0:46:06 | 0:46:10 | |
That chocolate is very lovely. That's a plate licker. | 0:46:10 | 0:46:14 | |
That impressed me about the souffle. | 0:46:14 | 0:46:17 | |
Gone. All of it. | 0:46:17 | 0:46:19 | |
Saira served three portions of her baked egg custard | 0:46:23 | 0:46:28 | |
with roasted rhubarb, | 0:46:28 | 0:46:31 | |
rhubarb syrup and ginger nut crumbs. | 0:46:31 | 0:46:34 | |
The rhubarb - not very much of it, about five tiny pieces, and incredibly sour. | 0:46:45 | 0:46:52 | |
Really let down what actually would have been a winning dish, I think. | 0:46:52 | 0:46:57 | |
It's a lovely egg custard and I'm very impressed, | 0:46:57 | 0:47:02 | |
but if I was paying £10 for it in a restaurant, I'd be disappointed. | 0:47:02 | 0:47:06 | |
Natalie's dessert was the most popular as she's served five plates | 0:47:09 | 0:47:14 | |
with her fig and frangipane tart with an orange mascarpone cream. | 0:47:14 | 0:47:19 | |
It was actually a very well made dessert. | 0:47:24 | 0:47:28 | |
The pastry was crisp all the way through. | 0:47:28 | 0:47:31 | |
Frangipane could have been moister, but was good. | 0:47:31 | 0:47:35 | |
The pastry is a little hard. If they'd just pulled back | 0:47:36 | 0:47:40 | |
on the sugar a little bit, | 0:47:40 | 0:47:43 | |
lightened the pastry, it would have been perfect. The flavours were really nice. | 0:47:43 | 0:47:48 | |
There's nothing wrong with this. How can I say? | 0:47:48 | 0:47:52 | |
I would happily take it home, but I wouldn't take it home to meet Mum. | 0:47:52 | 0:47:56 | |
Dale had four orders for his chocolate truffle cake, | 0:47:58 | 0:48:03 | |
honey and milk ice cream, hazelnut brittle and orange zest. | 0:48:03 | 0:48:07 | |
Mmm. | 0:48:15 | 0:48:16 | |
That chocolate is so rich and dark. It's bitter. That's fabulous. I mean, really fabulous. | 0:48:17 | 0:48:23 | |
Very, very accomplished. Incredibly rich. You wouldn't want any more. | 0:48:23 | 0:48:28 | |
It was just a delight, actually. | 0:48:28 | 0:48:30 | |
This dessert is absolutely sensational. We've got a wonderful chocolate focus, | 0:48:30 | 0:48:37 | |
which is smooth and rich and full of intense flavour. | 0:48:37 | 0:48:41 | |
This is a triumph. 10 out of 10. | 0:48:41 | 0:48:44 | |
It's so intense and so rich, you can't finish it! | 0:48:44 | 0:48:48 | |
That said, the little bit of caramel brittle and ice cream was very nice, | 0:48:48 | 0:48:52 | |
but the main event, the chocolate...too much. | 0:48:52 | 0:48:56 | |
We are going to, at the end of today, lose one of you. | 0:49:48 | 0:49:52 | |
I think that's really difficult. | 0:49:55 | 0:49:57 | |
And I'm sorry. | 0:49:59 | 0:50:01 | |
Thanks very much, guys. Off you go, please. | 0:50:02 | 0:50:05 | |
-How was it for you, John? -I've got a smile now it's over. | 0:50:33 | 0:50:37 | |
There were a couple of moments of madness, but actually, on the whole, I was really pleased. | 0:50:37 | 0:50:42 | |
-Dale, for me, sent the best food into this room. -Dale's starter was really brave, actually. | 0:50:42 | 0:50:49 | |
I think he's proved himself to be a bit of a class act. | 0:50:49 | 0:50:53 | |
He's definitely got a decent touch and a good classic repertoire. | 0:50:53 | 0:50:58 | |
It's the most horrible wait so far. We've been in this position, waiting to know if you go through or home. | 0:50:58 | 0:51:04 | |
But the stakes have never been so high, so it's a horrible wait. | 0:51:04 | 0:51:08 | |
I wondered whether Natalie's ambition was bigger than her skills, | 0:51:08 | 0:51:13 | |
but I think she did very well today and came out with some very interesting food. | 0:51:13 | 0:51:18 | |
She's grown through the competition. | 0:51:18 | 0:51:21 | |
I've nearly chopped my thumb off, I've burnt myself a million times, I've cried a lot. | 0:51:21 | 0:51:26 | |
I've put everything into this and I don't want to go home, back to an office. I want to keep learning. | 0:51:26 | 0:51:33 | |
I've got to admire Larkin's courage for doing a souffle | 0:51:33 | 0:51:37 | |
after his mango fiasco. He got back on his bicycle there. | 0:51:37 | 0:51:42 | |
And that salmon was elegant. | 0:51:42 | 0:51:44 | |
But beef and black bean sauce, I was surprised, Gregg. I thought we'd have some extraordinary innovation. | 0:51:44 | 0:51:50 | |
It was fried rice in a bowl and a piece of steak! | 0:51:50 | 0:51:55 | |
That is a conundrum with Larkin. | 0:51:55 | 0:51:58 | |
There's been some rounds where I thought, "Yeah, I'll be all right." | 0:51:58 | 0:52:02 | |
This one I really have no idea. | 0:52:02 | 0:52:04 | |
We've said all along in this competition that Saira's cooked beautiful, tasty food. | 0:52:05 | 0:52:12 | |
Today some of those plates had things which were not quite there. | 0:52:12 | 0:52:17 | |
That lamb curry, it fell below everybody's expectation, | 0:52:18 | 0:52:23 | |
but some of the best dishes I've tasted were hers. | 0:52:23 | 0:52:26 | |
John, that lady can use spice. | 0:52:26 | 0:52:29 | |
I just want to be there at the end. Continue to learn and grow and see how much more I can do. | 0:52:29 | 0:52:36 | |
I think this is really tough, Gregg. I have to say from these four that I really like them. | 0:52:39 | 0:52:46 | |
They're great cooks, they've all got skill. And we have to send one of them home. | 0:52:46 | 0:52:52 | |
I think it's a really tough decision. | 0:52:54 | 0:52:57 | |
The first person... | 0:53:30 | 0:53:33 | |
..going through to the final... | 0:53:38 | 0:53:41 | |
..is Dale. | 0:53:46 | 0:53:49 | |
The second person... | 0:53:59 | 0:54:02 | |
..is Natalie. | 0:54:10 | 0:54:12 | |
Sorry! | 0:54:30 | 0:54:32 | |
So that means the last place in the final three is between Larkin and Saira. | 0:54:38 | 0:54:44 | |
The contestant leaving us... | 0:54:52 | 0:54:55 | |
-..is Saira. I'm sorry, love. -Thank you. | 0:54:58 | 0:55:03 | |
Well done. Well done. | 0:55:03 | 0:55:06 | |
Well done. | 0:55:07 | 0:55:09 | |
You did so well. I'm so proud of you all. | 0:55:11 | 0:55:15 | |
Guys... | 0:55:25 | 0:55:27 | |
I think being part of MasterChef and getting this far will change my life. | 0:55:35 | 0:55:41 | |
I don't think I'm the same person that I was when I started this experience. | 0:55:42 | 0:55:49 | |
So I'm pretty confident that I'll be making some changes in my life after I leave here. | 0:55:51 | 0:55:56 | |
-You are our final three. -Thank you. | 0:55:57 | 0:56:00 | |
You three are about to have the adventure of a lifetime. | 0:56:02 | 0:56:07 | |
Well done, boys. I'm the only bird left now! | 0:56:09 | 0:56:13 | |
To be in the final, | 0:56:16 | 0:56:19 | |
obviously is the best thing that's ever happened to me. | 0:56:19 | 0:56:23 | |
It's one of, if not the biggest day of my life. | 0:56:23 | 0:56:26 | |
It's just up there. I literally wanted to... | 0:56:26 | 0:56:31 | |
I...oh... | 0:56:34 | 0:56:36 | |
You can't get any better feeling than this. | 0:56:46 | 0:56:50 | |
You still think it's not real, like you're waiting to wake up from this dream. It's mad. | 0:56:50 | 0:56:57 | |
Well done. Finalists. | 0:56:57 | 0:56:59 | |
Cheers. Well done, guys. | 0:56:59 | 0:57:02 | |
Next week it's the MasterChef finals. | 0:57:04 | 0:57:08 | |
Dale, | 0:57:09 | 0:57:11 | |
Natalie | 0:57:11 | 0:57:13 | |
and Larkin | 0:57:13 | 0:57:15 | |
face the culinary adventure of a lifetime. | 0:57:15 | 0:57:20 | |
Are they cooked, Larkin? | 0:57:22 | 0:57:24 | |
This is their Everest. | 0:57:29 | 0:57:31 | |
If he goes down, the whole service will go down. | 0:57:33 | 0:57:38 | |
At the end of the week, only one of them will be crowned MasterChef Champion 2013. | 0:57:38 | 0:57:46 | |
Our MasterChef Champion is... | 0:57:47 | 0:57:50 | |
Subtitles by Red Bee Media Ltd | 0:58:15 | 0:58:17 |