0:00:02 > 0:00:07'These six talented chefs have made it through to today's quarterfinal.'
0:00:08 > 0:00:11I worked hard to get here
0:00:11 > 0:00:14but Monica and Michel haven't seen the best of me yet.
0:00:15 > 0:00:19It's time to fight and put your sleeves up and head down
0:00:19 > 0:00:21and just show your best.
0:00:22 > 0:00:25I don't want to go home at this stage. I want to progress.
0:00:25 > 0:00:28I want to get to the final and I want to win it.
0:00:28 > 0:00:32'First, they must prove to Michel Roux Jnr and Monica Galetti,
0:00:32 > 0:00:36'they've got what it takes with a dish of their own invention.'
0:00:36 > 0:00:40I expected a lot from you and you've nailed it.
0:00:40 > 0:00:44I like what I see and I like where you are going.
0:00:44 > 0:00:47'Only the best will get to put their dishes up for scrutiny
0:00:47 > 0:00:51'before some of the country's harshest food critics.'
0:00:51 > 0:00:54It's an unbelievable misfire, isn't it?
0:00:54 > 0:00:57'Just two of them will become semifinalists.'
0:01:13 > 0:01:16This is it. Quarterfinal time.
0:01:16 > 0:01:18Invention test.
0:01:18 > 0:01:21It could be sweet or savoury.
0:01:21 > 0:01:25A main course or the most stunning dessert.
0:01:27 > 0:01:29You want to show off today.
0:01:31 > 0:01:33We're going to give you 10 minutes
0:01:33 > 0:01:35to get your head around the ingredients.
0:01:35 > 0:01:37Then you will have one hour.
0:01:38 > 0:01:4110 minutes will start from now.
0:01:44 > 0:01:48'Their ingredients include salmon, cuttlefish,
0:01:49 > 0:01:52'pearl barley, salsify,
0:01:52 > 0:01:54'chocolate, samphire,
0:01:55 > 0:01:57'beetroot, aubergine,
0:01:58 > 0:02:00'and a selection of fruit.'
0:02:01 > 0:02:04A lot there is confusing me so I'll get rid of a lot of it.
0:02:04 > 0:02:09There's quite a few dishes jumping out at me but I'll go with what I thought of straight away.
0:02:09 > 0:02:11I think.
0:02:12 > 0:02:15I don't want to use too many things like a kid in a candy shop.
0:02:15 > 0:02:19I want to really focus on getting the best dishes.
0:02:19 > 0:02:23It's a bit confusing but I've got an idea what's happening.
0:02:24 > 0:02:26OK, that's it. 10 minutes up.
0:02:28 > 0:02:30Cooking time.
0:02:30 > 0:02:33Make this plate of food count,
0:02:33 > 0:02:35because after this, two of you will be leaving.
0:02:36 > 0:02:38Off you go.
0:02:46 > 0:02:48Daniel has so much potential.
0:02:48 > 0:02:51He makes the odd mistake, but I can see something in him.
0:02:51 > 0:02:54I just hope he nails it today.
0:02:59 > 0:03:02I'm one of the youngest here, but it doesn't bother me.
0:03:02 > 0:03:05Michel obviously sees something in me or he would've said "Go home."
0:03:05 > 0:03:11You could be the best chef in the world, but you could muck it up on the day.
0:03:13 > 0:03:16Daniel, what are you going to cook up for us?
0:03:16 > 0:03:20I'm doing salmon with some coriander and orange to the pearl barley.
0:03:20 > 0:03:25- Why salmon?- I'm not going to cook something I haven't cooked before.
0:03:25 > 0:03:27- So the safer option?- Maybe it is.
0:03:27 > 0:03:30But what I cook today will be the best plate of food I can give you.
0:03:30 > 0:03:33- Feeling confident?- So-so.
0:03:33 > 0:03:35Yeah, he's got a smile on his face.
0:03:40 > 0:03:42Daniel is making aubergine caviar,
0:03:42 > 0:03:46as well as pearl barley flavoured with orange, and some salsify.
0:03:46 > 0:03:50Hm. Interesting how this is going to turn out.
0:03:52 > 0:03:57He's hoping that his knowledge of how to cook salmon is enough to take him through to the next round.
0:03:57 > 0:04:01It's going to have to be a perfect dish for that to happen.
0:04:08 > 0:04:12Tom can cook. He's delivered some great plates of food.
0:04:16 > 0:04:22This young chef has something about him which makes me want to see more of him today.
0:04:23 > 0:04:27Since being in the competition, I've discovered my style of food.
0:04:27 > 0:04:33I'm seeing a pattern, and this is letting me come out as myself and show my style.
0:04:41 > 0:04:44- Tom, what are you preparing for us? - We're having cured salmon.
0:04:44 > 0:04:47I'm going to mi-cuit that, with a soy honey glaze
0:04:47 > 0:04:49and toasted sesame seeds on top.
0:04:49 > 0:04:52- Mi-cuit, so...- Half-cooked. - Raw in the middle.
0:04:52 > 0:04:57I'll cook it at 40 degrees for half an hour, so the proteins holding the flesh together will cook,
0:04:57 > 0:05:01but the fish won't - it'll taste like raw salmon in its beauty.
0:05:01 > 0:05:05But it'll fall apart in the mouth like a cooked piece of fish.
0:05:06 > 0:05:11My only worry is that he's vacuum-packing and water-bathing the salmon.
0:05:11 > 0:05:16The texture for me is never quite right, so I hope he pulls this off,
0:05:16 > 0:05:19because I love salmon with Asian flavours.
0:05:23 > 0:05:26You've had 20 minutes.
0:05:34 > 0:05:38Maria's an interesting chef. I like the way she presents her food.
0:05:38 > 0:05:41Sometimes, she's a bit too bold with the flavours.
0:05:41 > 0:05:45I want her to rein that in and focus on the right choice of ingredients.
0:05:45 > 0:05:50I really expect good things from her today, nothing less.
0:05:55 > 0:05:59I think I can just stand out by being me.
0:05:59 > 0:06:03I believe in myself. I believe in my food. I believe in my cooking skill.
0:06:03 > 0:06:07I think that's good enough. Good enough for me, at least.
0:06:12 > 0:06:14Maria, what are you making for us?
0:06:14 > 0:06:19I'm making chocolate mousse infused with chilli, sesame-seed brittle,
0:06:19 > 0:06:21and we'll see what else.
0:06:21 > 0:06:24- We haven't seen you cook pastry as yet, have we?- No.
0:06:24 > 0:06:29I worked before for a year as a pastry chef, so I've got the pastry training.
0:06:29 > 0:06:32- Good.- Looking forward to it. - Yes, so do me.
0:06:35 > 0:06:37I love the fact Maria's gone for a dessert.
0:06:37 > 0:06:41She's the only one that's standing out from the crowd.
0:06:42 > 0:06:45Dark chocolate mousse with chilli.
0:06:45 > 0:06:47That's already got me hungry.
0:06:49 > 0:06:54She has experience in pastry. This should be a faultless dessert from Maria.
0:06:56 > 0:06:59Halfway. Halfway. 30 minutes gone.
0:07:06 > 0:07:09Watching Vinny work, he showed a lot of skill.
0:07:09 > 0:07:11However, he was one messy chef
0:07:11 > 0:07:16and I did tell him he had to clean his act up before he came to cook for you.
0:07:17 > 0:07:21I like his food. His lemon sole dish was absolutely sensational.
0:07:23 > 0:07:27I've got high hopes for him. I think this boy can cook.
0:07:31 > 0:07:33I've got everything to prove to both of them still.
0:07:33 > 0:07:36I don't think I can rely on anything that's gone before.
0:07:36 > 0:07:39Today is a new day.
0:07:39 > 0:07:41If I don't do well today, that'll be it.
0:07:48 > 0:07:51- Vinny, what are you cooking? - Salmon, and I'll do it three ways.
0:07:51 > 0:07:56Pan-sear it, I've hot-smoked it and I'll confit it in the water bath.
0:07:56 > 0:07:59It's going to be with apple and pancetta pearl barley.
0:07:59 > 0:08:02And there's a beetroot relish.
0:08:02 > 0:08:06- Monica wasn't best pleased with you in the first round.- She wasn't.
0:08:06 > 0:08:10Getting covered in cuttlefish ink probably didn't help.
0:08:10 > 0:08:12- Go for it, Vinny.- Thank you, chefs.
0:08:14 > 0:08:18Vinny is preparing a salmon three ways. I actually quite like that.
0:08:18 > 0:08:23A little worried about the smoke, though. It could be bitter and acrid.
0:08:23 > 0:08:25Curious how this turns out.
0:08:25 > 0:08:28Vinny's got a point to prove to me here today.
0:08:28 > 0:08:30So far, I like what I'm seeing.
0:08:38 > 0:08:42I like the way Steven dresses his food. It's got elegance and style.
0:08:42 > 0:08:46But I don't want to see another vanilla-flavoured pomme fondant.
0:08:46 > 0:08:50I'm looking forward to seeing if he's paid attention
0:08:50 > 0:08:52and see what he can deliver today.
0:08:56 > 0:08:58So far, it's been going good.
0:09:00 > 0:09:05But, you know, I'm striving to get that dish up where Michel can't fault it.
0:09:05 > 0:09:07That's what I'm aiming towards.
0:09:11 > 0:09:14I've chosen to use the salmon, garnishing it with beetroot,
0:09:14 > 0:09:17apple, raspberry... I'm going to use raspberry as well.
0:09:17 > 0:09:20- Raspberry you're using as a condiment?- More as a dressing.
0:09:20 > 0:09:25- There'll be little bits of raspberry to give that hit. - What will make your dish stand out?
0:09:25 > 0:09:30Using the beetroot, raspberry and apple to garnish it I think is a little bit unusual, but...
0:09:30 > 0:09:32Get to it.
0:09:36 > 0:09:39I'm a little bit worried about Steven's mixture of ingredients.
0:09:41 > 0:09:46Raspberries, oranges and apple all on the same plate?
0:09:46 > 0:09:48It's got a warning sign going up for me.
0:09:48 > 0:09:53I hope he gets this balance right or there will be issues with Steven's fish.
0:09:56 > 0:10:0015 minutes to go, guys. That's it, yeah.
0:10:04 > 0:10:08I like Liam. His last plate of food I saw
0:10:08 > 0:10:11was high-end fine dining if ever I've seen it.
0:10:12 > 0:10:14He can cook.
0:10:15 > 0:10:19When I first saw him, he had a way to go yet.
0:10:19 > 0:10:24If this chef is improving at such a rapid pace that you are bowled over,
0:10:24 > 0:10:26I'm looking forward to seeing what he can do today.
0:10:27 > 0:10:31Definitely progressing as the competition goes on.
0:10:32 > 0:10:36I think I've still got to win Monica over a little bit.
0:10:36 > 0:10:38But I think I deserve to be here.
0:10:44 > 0:10:48- Liam, what are you making for us? - Pan-fried salmon,
0:10:48 > 0:10:51I'm going to do butter-poached cuttlefish, roast salsify.
0:10:51 > 0:10:55- Liam, you've a point to prove, haven't you?- Definitely, yes.
0:10:55 > 0:11:01I want to see a really well-balanced plate, treated with a lot of care when you plate it up.
0:11:01 > 0:11:05- I'll deliver it this time for you. - Excellent. Looking forward to it.
0:11:08 > 0:11:11I like the sound of this dish, honestly.
0:11:11 > 0:11:14It's something I'd order in a restaurant, if I read that.
0:11:14 > 0:11:18Salmon is a fish that I can't have too well cooked.
0:11:18 > 0:11:20Let's hope he keeps it pink.
0:11:27 > 0:11:29Five minutes, chefs.
0:11:29 > 0:11:33Five minutes. Presentation is the be-all and end-all.
0:11:40 > 0:11:44You can hear the hearts beating, the feet pounding and knives chopping.
0:11:44 > 0:11:46They are going for it.
0:11:49 > 0:11:5160 seconds.
0:12:02 > 0:12:04Time's up. That's it. Finished.
0:12:10 > 0:12:13'23-year-old Daniel has made pan-fried salmon,
0:12:14 > 0:12:16'ginger and onion pearl barley,
0:12:16 > 0:12:18'with roasted beetroot,
0:12:18 > 0:12:21'concasse tomato, braised salsify,
0:12:21 > 0:12:23'and aubergine caviar.'
0:12:33 > 0:12:36It's very well seasoned throughout,
0:12:36 > 0:12:40but I especially like the flavourings through your aubergine.
0:12:40 > 0:12:42Your salmon is not pink.
0:12:42 > 0:12:44I wouldn't eat salmon like this.
0:12:44 > 0:12:48The salsify is too crunchy, it's not cooked enough.
0:12:48 > 0:12:51The beetroot could do with a little bit more cooking.
0:12:51 > 0:12:54And I don't get what the concasse has to add to this.
0:12:54 > 0:12:59It's not a plate I'd be happy to serve, Daniel. I'm sorry.
0:12:59 > 0:13:03It is predominantly dry and it's lacking a real zing.
0:13:03 > 0:13:07There should be more sauce or dressing.
0:13:09 > 0:13:13Absolutely gutted. It's just not good enough. It's quarterfinals...
0:13:13 > 0:13:17Inexperience has probably showed here today.
0:13:21 > 0:13:25'Tom has made a parfait of mi-cuit salmon, which is partially cooked
0:13:25 > 0:13:28'and glazed in honey and soy,
0:13:28 > 0:13:32'with toasted sesame seeds on a bed of spiced aubergine caviar,
0:13:32 > 0:13:37'samphire, cuttlefish cooked two ways, braised and chargrilled,
0:13:37 > 0:13:42'a coriander-and-lime salad and a tomato Thai broth.'
0:13:44 > 0:13:47I like the look of that plate, Tom.
0:13:47 > 0:13:49Very nice.
0:13:55 > 0:13:58I really like the cuttlefish in there,
0:13:58 > 0:14:00both the braised and the seared.
0:14:01 > 0:14:05One thing that I really do not like... And that's the salmon.
0:14:05 > 0:14:08It's been cooked at a low temperature in the water bath
0:14:08 > 0:14:10and it has absolutely no texture.
0:14:10 > 0:14:12It is baby food.
0:14:13 > 0:14:19I get what Michel is talking about but I'd say there's more positives than negatives.
0:14:19 > 0:14:23You're a good cook, I like what you're achieving. Keep it up.
0:14:23 > 0:14:25Thank you.
0:14:25 > 0:14:28If I'd executed the salmon to Michel and Monica's liking,
0:14:28 > 0:14:31I would be very surprised if I was to leave today.
0:14:31 > 0:14:35But... Yeah, I'll be pretty gutted if that sees me home today.
0:14:38 > 0:14:42'Maria's dessert is a dark chocolate and chilli mousse,
0:14:42 > 0:14:45'with raspberry compote, orange syrup,
0:14:45 > 0:14:49'crispy coriander leaf and a sesame-seed brittle.'
0:14:50 > 0:14:52I think it's a good choice of ingredients.
0:14:52 > 0:14:57- Your chocolate mousse looks a bit small, though. I would have preferred it a bit taller.- OK.
0:14:57 > 0:15:00Nice colours on there, Maria. Very vibrant.
0:15:00 > 0:15:02Nice plate.
0:15:09 > 0:15:14To me, that is not a chocolate mousse. It's more of a ganache.
0:15:14 > 0:15:18A chocolate mousse should have the egg whites in it to lighten it up.
0:15:21 > 0:15:26You said it's got chilli in it. It's not pronounced enough. There's got to be a bit of a kick.
0:15:26 > 0:15:30Your flavour matching of the raspberry, orange, works very well,
0:15:30 > 0:15:33the brittle adds texture to this.
0:15:33 > 0:15:37It's a nice dessert but it's not really knocking me out.
0:15:37 > 0:15:43I tried to do my best to stay in the competition but maybe I made one little mistake too many.
0:15:43 > 0:15:46But no, I feel quite good about my dish.
0:15:46 > 0:15:48So, yeah, I'm good.
0:15:50 > 0:15:53'Vinny has served salmon three ways -
0:15:53 > 0:15:57'pan-roasted fillet, hot-smoked salmon flakes,
0:15:57 > 0:15:59'and confit salmon,
0:15:59 > 0:16:03'with a beetroot relish, samphire, pearl barley,
0:16:03 > 0:16:05'apple puree,
0:16:05 > 0:16:07'and a butter sauce.'
0:16:15 > 0:16:20I like that your fried salmon is lovely and pink.
0:16:20 > 0:16:22And the crispy skin. That's what I want to see.
0:16:22 > 0:16:25Your confit salmon needs seasoning.
0:16:25 > 0:16:28The apple puree, for me, is too sweet
0:16:28 > 0:16:31and I don't like the addition of the pearl barley with that.
0:16:32 > 0:16:36The hot-smoked salmon is bordering on acrid.
0:16:37 > 0:16:41I will say, however, that the smoked fish, however strong it is,
0:16:41 > 0:16:46if you pick it up with the apple and some samphire which is very salty,
0:16:46 > 0:16:48you get away with it, it works.
0:16:49 > 0:16:53There are some good elements here. Cooking of the seared salmon -
0:16:53 > 0:16:55very good.
0:16:57 > 0:17:02I'm a harsh critic of myself and I wouldn't be happy with it served to me.
0:17:02 > 0:17:07But there were some positives in there. Who knows? It could be enough
0:17:07 > 0:17:09or it could not, so...
0:17:11 > 0:17:14'Steven has cured and roasted the salmon
0:17:14 > 0:17:18'and served it with pickled beetroot, fresh apple,
0:17:18 > 0:17:21'apple puree, coriander, samphire,
0:17:21 > 0:17:25'raspberries and a raspberry vinaigrette.'
0:17:25 > 0:17:29Steven, I like the way you've dressed it. It's a good-looking plate.
0:17:38 > 0:17:42I love the pickled beetroot. It's got a crunch to it, sweet, sour.
0:17:42 > 0:17:46Really goes perfectly with the salmon. Really well.
0:17:46 > 0:17:51The raspberry, if you get it with the beetroot and the salmon, works really well.
0:17:51 > 0:17:53The apple is one step too far.
0:17:53 > 0:17:58Little bit too fruity for me, this plate. Good seasoning, though.
0:17:58 > 0:18:01There's a lot on this plate I really like.
0:18:01 > 0:18:04The marinade of your salmon just comes through.
0:18:04 > 0:18:08You retain the flavour in the salmon which is good to see.
0:18:08 > 0:18:10I'm trying not to play it too safe.
0:18:10 > 0:18:13Maybe I should take a step back and refine what I do,
0:18:13 > 0:18:17but I want to show my personality and do something different.
0:18:17 > 0:18:19Overall, I'm happy.
0:18:21 > 0:18:26'Liam's dish is pan-fried salmon with marinated beetroot carpaccio,
0:18:26 > 0:18:29'butter-poached cuttlefish, samphire,
0:18:29 > 0:18:33'roast salsify, crystallised coriander,
0:18:33 > 0:18:36'and an Asian-flavoured master stock sauce.'
0:18:37 > 0:18:41There's not a lot in this plate, but what you do have looks stunning.
0:18:41 > 0:18:44It works really well.
0:18:44 > 0:18:45Thank you.
0:18:54 > 0:18:57First off, the salmon is well cooked, it is pink.
0:18:57 > 0:19:02The skin isn't quite crispy enough for me. I like it a bit more colourful with more crunch to it.
0:19:02 > 0:19:06Salsify - oh, fabulous! It's cooked bang on.
0:19:06 > 0:19:09It's got that natural nuttiness. It's beautiful.
0:19:09 > 0:19:13There are a couple of errors. I would've loved the skin crispier.
0:19:13 > 0:19:16And the beetroot I find a bit too crunchy.
0:19:16 > 0:19:17But...
0:19:17 > 0:19:20I like what I see and I like where you are going.
0:19:20 > 0:19:24Liam, your cuttlefish - I really like it.
0:19:24 > 0:19:27The salsify - oh, I love that. Well done, Liam.
0:19:28 > 0:19:30I expected a lot from you.
0:19:32 > 0:19:34And you've nailed it.
0:19:34 > 0:19:39All right, us two here are going to fight over the last piece of salsify.
0:19:39 > 0:19:42- I'm getting out the way, then. - Well done.
0:19:43 > 0:19:48I'm starting to relax now, so, being relaxed, you don't put as much pressure on yourself.
0:19:48 > 0:19:52It's starting to show in my cooking, I think.
0:19:57 > 0:20:00Thank you, chefs. Good cooking. Well done.
0:20:01 > 0:20:03Good plates of food.
0:20:03 > 0:20:06Couple of errors here and there.
0:20:08 > 0:20:10We have to make a decision.
0:20:10 > 0:20:12Two of you will be leaving us.
0:20:13 > 0:20:16Thank you.
0:20:22 > 0:20:26We both had very high expectations of our chefs today.
0:20:26 > 0:20:29And I think, for the most part, they did well.
0:20:29 > 0:20:33For me, Tom's dish looked beautiful. The presentation was... Ah.
0:20:33 > 0:20:39I didn't like the salmon, but I'm prepared to forgive him, because the cuttlefish was outstanding.
0:20:39 > 0:20:43What he's achieving is impressing us for the right reasons.
0:20:43 > 0:20:46The other stand-out plate for me was actually Liam's.
0:20:46 > 0:20:51It looked beautiful. It had elegance, it had class. That was good.
0:20:51 > 0:20:56He's got a lot of skill and he's starting to show in the right way.
0:20:57 > 0:21:02Steven can cook, but he has a tendency of going a little too far.
0:21:02 > 0:21:05I can see the huge potential in this chef.
0:21:06 > 0:21:09We agree we've got stand-out chefs.
0:21:11 > 0:21:15But... Daniel's dish for me was a bit of a disappointment.
0:21:15 > 0:21:19Lacking in flavour and a bit of sauce to bring it all together.
0:21:19 > 0:21:23Daniel is a young chef and he does have a lot of potential, but...
0:21:23 > 0:21:26He's not ready for this.
0:21:26 > 0:21:29Maybe I am lacking experience and maybe that is against me,
0:21:29 > 0:21:33but my standard's done it, so...
0:21:34 > 0:21:37Young Daniel, I think his time is up.
0:21:39 > 0:21:43But then, after that, I don't know, Monica. I really do not know.
0:21:44 > 0:21:47You know, Vinny, he had a point to prove to me,
0:21:47 > 0:21:52that he can work like a professional chef. And he did that.
0:21:52 > 0:21:55There were errors. His hot-smoked salmon was far too smoked.
0:21:55 > 0:21:58It was bordering on acrid and bitter.
0:21:58 > 0:22:01That little piece of salmon, beautifully seared, crispy skin,
0:22:01 > 0:22:05beautiful and pink, and I think it went well with the beetroot.
0:22:05 > 0:22:07My gut says I'm going to go home.
0:22:07 > 0:22:10But I don't think it's a total disaster, either.
0:22:10 > 0:22:13There's... There's a bit of hope.
0:22:13 > 0:22:17Maria's an interesting one. The only chef to attempt a dessert.
0:22:17 > 0:22:23But that wasn't the best chocolate mousse. There was nothing that really stood out.
0:22:24 > 0:22:27I'm scared a little bit that all these silly small mistakes
0:22:27 > 0:22:31kind of could add up together and I can go home today.
0:22:45 > 0:22:47When you get to this stage of Masterchef,
0:22:47 > 0:22:51you know that we have very high expectations.
0:22:57 > 0:23:01The first chef that is leaving us today is...
0:23:02 > 0:23:04..Daniel.
0:23:08 > 0:23:14It was right that I heard my name because I didn't do enough today, so it's fair.
0:23:14 > 0:23:17I'll never lose the passion for cooking
0:23:17 > 0:23:22but it's time to step away from it and go for what I want in life now.
0:23:24 > 0:23:27The second chef leaving us today
0:23:28 > 0:23:30..is...
0:23:32 > 0:23:34..Maria.
0:23:39 > 0:23:43It's a shame I left now but it's not the end for me, it's the beginning.
0:23:43 > 0:23:48I think, work on what I've learned from here and move on from there.
0:23:50 > 0:23:55Don't relax too much, because next round is the critics.
0:24:02 > 0:24:05You have one hour for your main course.
0:24:06 > 0:24:11And then 15 minutes to serve your desserts.
0:24:12 > 0:24:14You cannot falter here.
0:24:14 > 0:24:17Right! One hour. Good luck. Get going.
0:24:22 > 0:24:25I love this challenge. It's the critics.
0:24:27 > 0:24:30And they pile on the pressure.
0:24:30 > 0:24:36One hour to bring up four plates. They know who they're cooking for.
0:24:36 > 0:24:40And we've seen many a chef crumble under this pressure.
0:24:48 > 0:24:51Some people do work for money.
0:24:51 > 0:24:55As a chef, all you really want is for someone to be happy with what you produce.
0:24:56 > 0:24:59That's worth more than anything.
0:25:08 > 0:25:12- Steven, what's on the menu?- Fillet of beef, garnished with onions,
0:25:12 > 0:25:14bacon and a red-wine sauce.
0:25:14 > 0:25:19Then I'm doing a vanilla pannacotta garnished with pear, some pecan nuts and caramelised flavour.
0:25:19 > 0:25:24After your comments, I'm going with flavours guaranteed to work together
0:25:24 > 0:25:27- but try and showcase my skills. - Good.
0:25:28 > 0:25:34Steven is cooking a fillet of beef with the flavours of bacon, onion and red-wine sauce.
0:25:34 > 0:25:38Classic combination. I'm salivating just at the thought of that.
0:25:39 > 0:25:42Sounds very simple, but don't be fooled.
0:25:42 > 0:25:46This chef always has one or two tricks up his sleeve.
0:25:49 > 0:25:53Steven is preparing the onions in about five different ways.
0:25:54 > 0:25:57He's flavouring quinoa with a bacon stock -
0:25:57 > 0:25:59quite unusual, something different.
0:26:00 > 0:26:04If he gets the cooking of the beef and the sauce nice and rich,
0:26:04 > 0:26:07the critics will love it.
0:26:09 > 0:26:13His dessert sounds divine. Vanilla pannacotta and pears.
0:26:13 > 0:26:17I hope he pulls it off, because we've got a very talented chef here.
0:26:26 > 0:26:29I've impressed in the last couple of rounds.
0:26:29 > 0:26:31But I'm not going to take my foot off the pedal,
0:26:31 > 0:26:35I'm going to keep on going, keep trying to impress everybody.
0:26:35 > 0:26:38I'm going to do the judges proud today.
0:26:46 > 0:26:49For the main course, I'm doing pan-fried sea bream,
0:26:49 > 0:26:54I'm doing some braised wild rice, salsify and roast scallop as well.
0:26:54 > 0:26:58- For my dessert, orange sponge cake with a chocolate mousse.- Ooh, yum.
0:26:58 > 0:27:01- Olive oil powder, honeycomb. - You confident?
0:27:01 > 0:27:05I will be as soon as I get past a few big stages.
0:27:05 > 0:27:11- Like getting that mousse in the fridge.- Getting this in the fridge. - Go on, quick!
0:27:14 > 0:27:18Liam's cooking some wonderful seafood today.
0:27:19 > 0:27:24He's got sea bream, scallops - serving it with salsify,
0:27:24 > 0:27:27some wild rice, chorizo as well in his dish.
0:27:27 > 0:27:30Got some robust flavours in there.
0:27:32 > 0:27:34I like the sound of Liam's dessert.
0:27:34 > 0:27:36Orange sponge cake? Ooh!
0:27:36 > 0:27:41Beautiful. For texture, he's going to do a bit of honeycomb.
0:27:41 > 0:27:45He's got a lot of work to do, Liam. Heck of a lot of work to do.
0:27:49 > 0:27:5220 minutes, chefs. 20 minutes gone.
0:28:03 > 0:28:08I couldn't see myself getting as much satisfaction from any other job
0:28:08 > 0:28:14Obviously, you have bad days, but on a good day, you ask yourself "Why isn't everybody a chef?"
0:28:14 > 0:28:17Because it's such a good feeling. It's such a buzz.
0:28:26 > 0:28:28- Tom, what are you cooking?- Halibut,
0:28:28 > 0:28:33with a parsley, caper, beurre noisette crust, on a bed of crushed celeriac.
0:28:33 > 0:28:36For dessert, elderflower pannacotta, texture of strawberries.
0:28:36 > 0:28:39Textures being dried strawberries, roasted strawberries.
0:28:39 > 0:28:41- And a strawberry sorbet. - Sure you've got enough time?
0:28:41 > 0:28:44Tried and tested. 55 minutes, I had both courses up.
0:28:44 > 0:28:48- But is it the style of food that will wow the critics?- I hope so.
0:28:48 > 0:28:52It wowed me when I tasted it, so, hopefully, all being well,
0:28:52 > 0:28:54them and yourselves will like it.
0:29:01 > 0:29:07I like the sound of Tom's menu. Halibut. He's got some salsify pickle to go in there as well.
0:29:10 > 0:29:14Celeriac cooked in the bag intensifies that flavour.
0:29:14 > 0:29:17He's got to mash it up to go underneath his fish.
0:29:17 > 0:29:20Lots of little elements going on here.
0:29:21 > 0:29:26If Tom gets the balance right on this dish, it's going to be stunning
0:29:28 > 0:29:31Do like the sound of Tom's dessert.
0:29:31 > 0:29:35Pannacotta, flavoured with elderflower, and textures of strawberries.
0:29:36 > 0:29:39He says he's done this menu before in 55 minutes.
0:29:39 > 0:29:42That's a lot to do.
0:29:48 > 0:29:51I've cooked for critics at work,
0:29:51 > 0:29:56but then, they're not judging you, they're judging the whole place.
0:29:56 > 0:30:00I've definitely never done anything like this before.
0:30:07 > 0:30:10- Vinny, what are you making for the critics?- Roast fillet of cod,
0:30:10 > 0:30:14with wild garlic, ceps, girolles, and sea vegetables.
0:30:14 > 0:30:18- What's the pasta for?- I've made a wild garlic pasta and cod mousse.
0:30:18 > 0:30:21- I'll roll it in the pasta. - So it's for cannelloni.- Yes.
0:30:21 > 0:30:26- What's your dessert?- Strawberries with balsamic and white chocolate and black olive.
0:30:26 > 0:30:31- I've got a coconut and poppy-seed cake for added texture.- Get to it.
0:30:33 > 0:30:36Vinny is cooking a roast cod with wild mushrooms
0:30:36 > 0:30:39and cannelloni with a cod mousse.
0:30:43 > 0:30:47Vinny's making a dessert that he's serving in a parfait jar.
0:30:47 > 0:30:52And he says he's putting black olive on this to give it a savoury taste.
0:30:52 > 0:30:57Black olive, white chocolate... Oh, when it is done well, it is heavenly
0:31:04 > 0:31:0820 minutes to go, chefs. Come on, keep it going. Keep it going.
0:31:19 > 0:31:24At this stage in the competition, we'd like to see commitment,
0:31:24 > 0:31:26passion, skill
0:31:26 > 0:31:30and just a little hint of inspiration.
0:31:32 > 0:31:36I want to see a plate of food that's crying out to be eaten.
0:31:36 > 0:31:41I don't want something that looks like an experiment from a laboratory
0:31:44 > 0:31:48The people who enter Masterchef The Professionals clearly reckon
0:31:48 > 0:31:50they have something good to offer.
0:31:51 > 0:31:56If they think they're up to this competition, they need to feed me well.
0:32:01 > 0:32:04- Steven, 10 minutes to go, yeah? - Right.
0:32:06 > 0:32:10- You a little bit flustered, Steven? - I'm good, thank you.
0:32:11 > 0:32:15Steven is offering us fillet of beef, onion, bacon and mushroom,
0:32:15 > 0:32:18which sounds really, really old-fashioned
0:32:18 > 0:32:21and thus, really, really good.
0:32:24 > 0:32:27One minute left, Steven. Come on.
0:32:40 > 0:32:43- Is that it?- Yes, chef.- Done.
0:32:51 > 0:32:55'Steven's main course is fillet of beef with bacon quinoa,
0:32:55 > 0:32:57'chargrilled spring onions,
0:32:58 > 0:33:00'mushrooms, onion puree,
0:33:00 > 0:33:03'and a red-wine sauce.'
0:33:07 > 0:33:12It almost looks like one of those landscapes with a river running through it.
0:33:12 > 0:33:14It's a country scene.
0:33:24 > 0:33:28Eaten on its own, the beef is actually good.
0:33:28 > 0:33:31Slightly under-seasoned, but very tender.
0:33:31 > 0:33:34I'm generally of the view that almost any dish, including dessert,
0:33:34 > 0:33:37can be improved by the addition of bacon.
0:33:37 > 0:33:41I think it's the case here. The main strut to this is the bacon quinoa.
0:33:41 > 0:33:45- It's fantastic.- Everything individually is very well prepared.
0:33:45 > 0:33:49I just slightly question the balance of flavours.
0:33:57 > 0:34:01Good elements on this plate. He's done himself proud, I think.
0:34:01 > 0:34:05I really like the quinoa, I like the onion puree. I do like the shallots.
0:34:05 > 0:34:10The beef is really moist. It's a shame he didn't get a crisp exterior.
0:34:12 > 0:34:16OK, Steven, you've got 10 minutes. 10 minutes for the dessert.
0:34:16 > 0:34:20- You going to be all right with that? - That's what I'm hoping.- Good.
0:34:22 > 0:34:25For his dessert, Steven is doing a vanilla pannacotta,
0:34:25 > 0:34:29which sets alarm bells ringing, because it's very, very dull.
0:34:30 > 0:34:35Unless he's come up with an absolutely terrifying twist on it.
0:34:36 > 0:34:39Who knows? Maybe we will be surprised.
0:34:42 > 0:34:45- Steven, have you checked your pannacottas?- Hi, Monica.
0:34:45 > 0:34:48- Would you like to check them? - Yep, yep.
0:34:50 > 0:34:53You're running out of time. Quick, quick.
0:34:54 > 0:34:58Steven's put the pannacottas in the blast chiller, as the fridge wasn't cold enough,
0:34:58 > 0:35:01so hopefully, they will be set on time.
0:35:12 > 0:35:15Yes! Long live the blast chiller, eh? Yeah.
0:35:19 > 0:35:22- That's it. Lovely.- Nice.
0:35:23 > 0:35:26Come on, let's go.
0:35:31 > 0:35:35'Steven's dessert is vanilla pannacotta with poached pear,
0:35:35 > 0:35:38'roasted pear puree, crystallised pecan nuts,
0:35:38 > 0:35:40'and celery cress.'
0:35:50 > 0:35:56Hm. The little green thing tastes vaguely of lawn.
0:35:56 > 0:35:59I don't know what it's doing there. It upsets me.
0:35:59 > 0:36:03This dish tastes exactly as it looks when it lands on the table.
0:36:03 > 0:36:06A perfectly nice pannacotta with a couple of things on top.
0:36:06 > 0:36:08It's sweet to the power of sweet, isn't it?
0:36:08 > 0:36:13You almost feel a salty element would've been an addition.
0:36:13 > 0:36:17But as it is, it's just more sweetness on top of the pannacotta.
0:36:21 > 0:36:23- Mm.- There's a lot of work.
0:36:23 > 0:36:27The pear puree, the pecans, the pears poached in syrup,
0:36:27 > 0:36:29the vanilla pannacotta.
0:36:29 > 0:36:32I think he's showing off some good skills here.
0:36:32 > 0:36:34And it's a good dessert.
0:36:37 > 0:36:42That was really intense. I tried to cram too much into the time limit.
0:36:42 > 0:36:47But I wasn't going to relax. I was going out there all guns blazing to try and do the best I could,
0:36:47 > 0:36:49so overall, I'm happy.
0:36:51 > 0:36:55- How we doing, Liam?- Good.- 10 minutes to go. You going to be on time?
0:36:55 > 0:36:57- On time, yeah.- Excellent.
0:37:03 > 0:37:09So, Liam's course - pan-fried bream, braised wild rice, pepper, scallop and salsify.
0:37:10 > 0:37:12It's a lot of ingredients in there.
0:37:12 > 0:37:15It's all a bit troubling.
0:37:19 > 0:37:21MONICA: Last minute, Liam.
0:37:25 > 0:37:27That's it. Bringing it together.
0:37:29 > 0:37:33- Almost there?- Almost there. - Everything nice and hot?- Yeah.
0:37:45 > 0:37:46Okey-dokey.
0:37:47 > 0:37:50- Right?- Yeah.- You all right? Go.
0:37:58 > 0:38:00'Liam's main is pan-fried sea bream
0:38:00 > 0:38:03'on a bed of wild rice and red pepper,
0:38:03 > 0:38:05'served with roasted salsify,
0:38:05 > 0:38:10'scallop, crispy kale, and a chorizo foam.'
0:38:10 > 0:38:13There is no chorizo foam on my plate.
0:38:13 > 0:38:18There's some oil that's come from where the foam has collapsed and died.
0:38:28 > 0:38:31Oh, my goodness. This is inedibly salty.
0:38:31 > 0:38:34Every element of it. But the rice is way over-salted.
0:38:34 > 0:38:38It's fashionable to be dismissive of foams.
0:38:38 > 0:38:41Unless you know what you're doing, they will collapse instantly
0:38:41 > 0:38:44and just become a skid mark across your plate
0:38:44 > 0:38:46and that's what's happened here.
0:38:53 > 0:38:56It's like having a mouthful of salt.
0:38:56 > 0:38:59There's far, far too much wild rice and it's not cooked.
0:38:59 > 0:39:03- This is inedible. You can't eat that.- I'm not pleased with this.
0:39:03 > 0:39:07If I'm not happy with it, Liam can't be happy with this.
0:39:07 > 0:39:11I hope his dessert's going to be good enough to pull him through,
0:39:12 > 0:39:15because if I was Liam, I'd start to be worried.
0:39:17 > 0:39:19- 15 minutes for your dessert, yeah? - Yeah.
0:39:21 > 0:39:25TRACEY: Liam's dessert - chocolate, orange and honeycomb.
0:39:26 > 0:39:29It's a trip to the sweet shop, isn't it?
0:39:29 > 0:39:33A few of my favourite things. I quite like the sound of that.
0:39:44 > 0:39:46You're well on time. Well on time.
0:39:56 > 0:39:59'For his dessert, Liam has made chocolate mousse,
0:39:59 > 0:40:02'orange sponge, honeycomb,
0:40:02 > 0:40:05'orange segments, olive oil powder,
0:40:05 > 0:40:07'and a star anise syrup.'
0:40:11 > 0:40:14Liam has put a lot of work in. There's a lot of process.
0:40:14 > 0:40:17He's made honeycomb, the chocolate mousse, a sponge.
0:40:17 > 0:40:21He's done something to olive oil which may or may not be a good idea.
0:40:21 > 0:40:24But he gets credit for showing ambition at this level.
0:40:29 > 0:40:32- Mm-hm.- Mm.- Mm-hm.
0:40:32 > 0:40:34We won't be speaking, will we?
0:40:35 > 0:40:38- Oh, my goodness! - What a brilliant plan.
0:40:38 > 0:40:42Cook a dish which renders the judges incapable of saying anything!
0:40:42 > 0:40:45That's the worst honeycomb I've...
0:40:45 > 0:40:47- It appears to...- No, it's...
0:40:47 > 0:40:49That is the dentist's friend.
0:40:49 > 0:40:53It's very like those one-shot glues that you put a tiny blob on
0:40:53 > 0:40:56and before you know it, you've stuck your fingers together.
0:40:56 > 0:40:59That does that for the inside of your mouth.
0:40:59 > 0:41:02- It's an unbelievable misfire, isn't it?- Yes.
0:41:02 > 0:41:04It's not a bad chocolate mousse.
0:41:04 > 0:41:09If it had just stayed there, we would've been in much better shape.
0:41:12 > 0:41:13Ah.
0:41:14 > 0:41:19It's not right. The honeycomb - it's sticking to my teeth.
0:41:19 > 0:41:23And the dried olive oil - it's not bringing anything to this dish.
0:41:23 > 0:41:25Mm. It's not good.
0:41:25 > 0:41:28I wanted him to really show he deserves to be here.
0:41:28 > 0:41:30But he's got reason to worry.
0:41:37 > 0:41:39I'm not 100 per cent happy with what I just did.
0:41:39 > 0:41:42Could definitely cost me my place.
0:41:42 > 0:41:44Ah, I don't know. We'll see.
0:41:51 > 0:41:54- Tom, you've got four minutes left, OK?- I hope so.
0:41:54 > 0:41:56- You going to be on time?- Er, maybe.
0:42:01 > 0:42:05Tom's main - parsley-crusted halibut, crushed celeriac,
0:42:05 > 0:42:07morels and wilted lettuce -
0:42:07 > 0:42:09actually reads pretty well.
0:42:12 > 0:42:14I like the sound of this.
0:42:14 > 0:42:18- Right. Down to three minutes now, Tom.- Absolutely.- Good.
0:42:22 > 0:42:26- That's it.- They're getting annoyed now, Tom.- Two seconds, please.
0:42:29 > 0:42:32That's it. Well done, Tom.
0:42:36 > 0:42:38Sorry about the wait.
0:42:41 > 0:42:44'Tom's main is pan-fried fillet of halibut
0:42:44 > 0:42:46'with a parsley beurre-noisette crust,
0:42:46 > 0:42:50'on a bed of celeriac and wilted lettuce,
0:42:50 > 0:42:54'pickled salsify, girolle mushrooms, wild sorrel,
0:42:54 > 0:42:56'and a mushroom foam.'
0:42:57 > 0:42:59Enjoy. Thank you.
0:42:59 > 0:43:02There's a reassuring level of precision here.
0:43:02 > 0:43:04It's an attractive plateful.
0:43:04 > 0:43:08He's thought about the impact he wants to have on the diner.
0:43:16 > 0:43:20This is a crying shame. There is an awful lot to recommend this dish.
0:43:20 > 0:43:24Problem is, that piece of fish is overcooked.
0:43:24 > 0:43:26There are some amazing flavours going on,
0:43:26 > 0:43:30but it is such a shame that this fish has completely dried out.
0:43:30 > 0:43:34I think I may have a thicker piece of fish than the rest of you,
0:43:34 > 0:43:37because mine seems to be pretty well perfect.
0:43:37 > 0:43:40I think the crushed celeriac works terribly well.
0:43:40 > 0:43:44It's a very thoughtful plate. It's got lots of different flavours
0:43:44 > 0:43:48and it really seems to work together as a whole.
0:43:56 > 0:43:59- Mm.- Mm.- The celeriac is delicious.
0:43:59 > 0:44:03Wilted lettuce, lovely and fresh. Salsify, pickled - lovely.
0:44:03 > 0:44:06The fish is overcooked, though. Such a shame.
0:44:06 > 0:44:08There's a lot on here that I like
0:44:08 > 0:44:11but the star of the dish has been cooked to death.
0:44:12 > 0:44:15- You've still got a smile on your face, Tom. Well done.- Always.
0:44:15 > 0:44:19- 15 minutes for dessert.- Right. - Sure?- Yeah.- Good. Well done.
0:44:21 > 0:44:26Tom's dessert - elderflower pannacotta with textures of strawberries.
0:44:26 > 0:44:29To hide the fact it's just a pannacotta,
0:44:29 > 0:44:33he is torturing strawberries into many forms and varieties.
0:44:35 > 0:44:41He'll have to have done something pretty dramatic to make a pannacotta sing.
0:44:44 > 0:44:47Brilliant. You're doing well. You're on time.
0:44:49 > 0:44:52- It's looking good, Tom. - Very nice. Very nice indeed.
0:45:01 > 0:45:04'Tom's dessert is elderflower pannacotta,
0:45:04 > 0:45:07'strawberry sorbet, dehydrated strawberry,
0:45:07 > 0:45:10'roasted strawberry and a strawberry jelly.'
0:45:24 > 0:45:27All the various things he's done with strawberries are lovely.
0:45:27 > 0:45:32His strawberry sorbet was bang on. It leapt with the flavour of strawberry.
0:45:32 > 0:45:35The jelly slipped down the throat beautifully.
0:45:35 > 0:45:37The dried strawberries had a big bash of flavour.
0:45:37 > 0:45:39Together it all worked very nicely.
0:45:39 > 0:45:43I think there's a real understanding of flavour on this plate,
0:45:43 > 0:45:46because the pannacotta, it's not oversweet.
0:45:46 > 0:45:51It allows the strawberries to dominate and it's a sort of love story to the strawberry.
0:45:51 > 0:45:55- I think he's done really well. I like it.- It's a good pud.
0:46:05 > 0:46:08That's a good pannacotta. The texture's lovely, creamy.
0:46:08 > 0:46:10The sorbet is lovely. Really good sorbet.
0:46:10 > 0:46:16If anything, it's lacking a biscuit or something, a crunch. It's all too soft.
0:46:16 > 0:46:19- I'm not 100 per cent convinced. - I see what you're saying.
0:46:19 > 0:46:24It's very creamy. But Tom can cook. He's got skills, this boy.
0:46:28 > 0:46:30Exhausted. That was tough.
0:46:30 > 0:46:34It all tasted good, I was happy with all the flavours.
0:46:34 > 0:46:37Let's just hope that what I tried to do pays off,
0:46:37 > 0:46:39cos it was hard work.
0:46:44 > 0:46:47- OK, Vinny. 10 minutes to go, yeah? - Yeah.
0:46:48 > 0:46:50Good. I like what I'm seeing, Vinny.
0:46:52 > 0:46:56Vinny's main course - cod, wild garlic, ceps and sea vegetables.
0:46:56 > 0:46:59That's an interesting line-up of ingredients.
0:47:00 > 0:47:04Seems very straightforward and all the better for that.
0:47:07 > 0:47:11Oh! Fancy a bit of butter with your fish?
0:47:11 > 0:47:12Yes.
0:47:19 > 0:47:22OK, Vinny. Your time is up.
0:47:22 > 0:47:24They're ready for you, so...
0:47:24 > 0:47:26- Time to get plating up, yeah? - Yes, chefs.
0:47:26 > 0:47:28Brilliant. Come on.
0:47:36 > 0:47:39That's looking really good, Vinny.
0:47:39 > 0:47:41Keep it up.
0:47:42 > 0:47:44- Come on, Vinny, let's go.- Sorry.
0:47:44 > 0:47:47Really must get it out. Come on.
0:47:51 > 0:47:53OK, come on. Let's go, go, go.
0:47:55 > 0:47:57Ooh!
0:47:57 > 0:47:59All right. Go.
0:48:15 > 0:48:17'Vinny's dish is fillet of cod,
0:48:17 > 0:48:22'wild garlic cannelloni filled with cod, wild garlic and a tarragon mousse,
0:48:22 > 0:48:25'ceps, sea vegetables and clams.'
0:48:29 > 0:48:31Doesn't this look lovely?
0:48:31 > 0:48:36The way the cannelloni is half-unrolled, as if everything is tumbling out of it.
0:48:36 > 0:48:38It's just... beautiful.
0:48:38 > 0:48:41It's straight 'A's at the moment.
0:48:52 > 0:48:55Praise the Lord. He's got the fish just right.
0:48:55 > 0:48:57There's a lot of talent on show here
0:48:57 > 0:49:01The mousse is difficult, to make it so that it stays light
0:49:01 > 0:49:05and making the pasta so that that stays light, that's difficult.
0:49:05 > 0:49:08It's a very good, well-cooked plate of food.
0:49:08 > 0:49:12In terms of execution, it's a cracking dish.
0:49:16 > 0:49:20The fish is not seasoned, which is a shame, a real shame.
0:49:20 > 0:49:22Sea vegetables are seasoned well, though.
0:49:22 > 0:49:25Pasta's lovely and thin, cooked properly, really tasty.
0:49:25 > 0:49:29The mousse inside is grainy, although I do like the taste.
0:49:29 > 0:49:33With a little bit more thought, this could be a real high-end dish.
0:49:33 > 0:49:35And I love the idea.
0:49:35 > 0:49:37Come on, Vinny. Keep it going, mate.
0:49:37 > 0:49:40Well done. 10 minutes.
0:49:40 > 0:49:4210 minutes? Argh!
0:49:46 > 0:49:50Vinny's dessert is English strawberries, white chocolate,
0:49:50 > 0:49:53coconut and black olive.
0:49:56 > 0:49:59OK, er...
0:50:05 > 0:50:07Am I the messiest person here?
0:50:07 > 0:50:10- Do you want a truthful answer to that?- Yes, chefs.
0:50:10 > 0:50:12BOTH: Yes.
0:50:22 > 0:50:25- Is that it?- That is everything. - OK, lovely.
0:50:26 > 0:50:29- PLATES RATTLE - Ooh, the shakes.
0:50:35 > 0:50:38Thank you very much.
0:50:40 > 0:50:43'Vinny's dessert is a parfait jar,
0:50:43 > 0:50:47'filled with white chocolate cream, coconut and poppy-seed cake,
0:50:47 > 0:50:51'strawberries and a basil and olive powder.'
0:50:52 > 0:50:53Thank you very much.
0:50:54 > 0:50:57I have to say, this speaks to the greedy bit of me.
0:50:57 > 0:51:00It's basically a bunch of mashed up stuff in a jar,
0:51:00 > 0:51:03but it looks like good mashed up things in a jar.
0:51:03 > 0:51:08I'm encouraged when people get large glass jars like this,
0:51:08 > 0:51:10beacuase you get an extremely large portion.
0:51:24 > 0:51:28It's almost, but not quite. The cake is very sweet.
0:51:28 > 0:51:31And the olive gives a little, salty hit.
0:51:31 > 0:51:33And the cream is quite full-on.
0:51:33 > 0:51:37It needs a burst of lemon syrup or something, just to lift it up.
0:51:37 > 0:51:40It's really swimming in this white chocolate cream,
0:51:40 > 0:51:44which is quite cloying and sort of claggy, isn't it?
0:51:44 > 0:51:48- There may be just too much of it. - I think it's really nice.
0:51:48 > 0:51:52It's the sort of love child of an Eton mess and a trifle.
0:51:52 > 0:51:55A few more strawberries wouldn't have gone amiss.
0:51:55 > 0:51:57Bit of custard wouldn't hurt either.
0:52:03 > 0:52:07I really like his little sponge, made with coconut and poppy seed.
0:52:07 > 0:52:11The strawberries go well with it. Could've had more balsamic vinegar.
0:52:11 > 0:52:14I'd struggle to finish this because it is very rich.
0:52:14 > 0:52:18- Very rich.- I think he needs to rethink how he served it.
0:52:18 > 0:52:22There are some great things in there, but it's all hidden.
0:52:22 > 0:52:26You've got to find what you're eating and guess what's in there.
0:52:26 > 0:52:28I'm not sure about this dessert.
0:52:30 > 0:52:32Ah! I'm just feeling immense relief.
0:52:32 > 0:52:36Just to get out of there. I think I lost about a stone.
0:52:37 > 0:52:40I've never done anything like that before.
0:52:41 > 0:52:43But yeah, I... It was good.
0:52:45 > 0:52:49Some highs and lows for me. Some good food, great skills.
0:52:50 > 0:52:53Then there's some disappointing ones as well.
0:52:53 > 0:52:56Some of the chefs are going to be kicking themselves.
0:52:56 > 0:53:01Definitely some great cooking, in parts, some great skills shown.
0:53:01 > 0:53:05I'll tell you my least favourite was the bream with the black rice.
0:53:05 > 0:53:09Oh, Liam! That rice was not cooked properly.
0:53:09 > 0:53:13And then to go on and serve enough for six people on one plate,...
0:53:13 > 0:53:16What was he thinking?
0:53:16 > 0:53:18Liam's dessert sounded really nice,
0:53:18 > 0:53:22but he overworked his chocolate mousse, it was a little too dense.
0:53:22 > 0:53:27And his honeycomb was chewy and it was sticking to my teeth. I didn't like that at all.
0:53:27 > 0:53:32On the evidence of today, we certainly can't put him through.
0:53:32 > 0:53:35That leaves us between Steven, Tom and Vinny.
0:53:35 > 0:53:37That really isn't an easy decision.
0:53:37 > 0:53:40Let's talk about Tom.
0:53:40 > 0:53:43Tom's dish looked very pretty. I really liked that celeriac.
0:53:43 > 0:53:48I liked the pickled salsify. Crust on the fish was lovely and green.
0:53:48 > 0:53:53But I'm really disappointed he overcooked that wonderful fish.
0:53:53 > 0:53:57- What about his dessert? Did you enjoy it?- I enjoyed elements of it.
0:53:57 > 0:54:01- The elderflower pannacotta was quite nice.- Mm.
0:54:01 > 0:54:04I liked it, but I wasn't blown away by it.
0:54:04 > 0:54:07If I went out today, I'd be gutted, but I'd understand,
0:54:07 > 0:54:11cos there were mistakes and that's what's going to see people home.
0:54:11 > 0:54:13What did you think of Vinny?
0:54:13 > 0:54:17He's one of those chefs you keep sending out to change his jacket.
0:54:17 > 0:54:23He is a messy chef, isn't he? But the critics really enjoyed his main course.
0:54:23 > 0:54:27They said it showed a lot of talent. That fish was beautifully cooked.
0:54:27 > 0:54:31That dessert - I loved parts of that. That cake was divine.
0:54:31 > 0:54:36I'm not sure. I didn't like the presentation. Not enough black olive to make a difference.
0:54:36 > 0:54:41He still needs refining. Is there enough time for that for Vinny?
0:54:42 > 0:54:45There's always things you'd have changed to make it better.
0:54:45 > 0:54:48But hopefully it all came together to be good enough
0:54:48 > 0:54:51to take me through, but we shall see.
0:54:51 > 0:54:54I really enjoyed Steven's main course.
0:54:54 > 0:54:57There were faults, most definitely, yes.
0:54:57 > 0:54:59His beef wasn't seared properly.
0:54:59 > 0:55:03But it was juicy, it was moist, it was well seasoned,
0:55:03 > 0:55:06and I actually really enjoyed that quinoa with bacon.
0:55:06 > 0:55:10- I think it all worked. - And his pannacotta was wonderful.
0:55:10 > 0:55:12And I really liked the roasted pear puree.
0:55:12 > 0:55:16I'm certain Steven is a good chef. He can cook.
0:55:16 > 0:55:19I was always going to push myself to the limit.
0:55:19 > 0:55:22Have I taken too big a risk? Only time will tell.
0:55:22 > 0:55:26But I wasn't going to come here and relax. I came here to give it my all
0:55:26 > 0:55:30I'm hoping they've seen something they like.
0:55:31 > 0:55:34We only have two places in the semifinal.
0:55:34 > 0:55:37One of these three chefs has got to go.
0:55:51 > 0:55:53We have made a decision.
0:55:53 > 0:55:56Two of you will be leaving us.
0:55:58 > 0:56:02The first chef that is leaving us today is...
0:56:07 > 0:56:09..Liam.
0:56:15 > 0:56:19To get a place in the semifinal, it needs to be perfect.
0:56:19 > 0:56:22If it's not perfect, you run the risk of not going through.
0:56:22 > 0:56:26It wasn't perfect and I didn't go through.
0:56:28 > 0:56:33The second chef leaving us today is...
0:56:44 > 0:56:46..Vinny.
0:56:53 > 0:56:55It is a bit sad that it's over.
0:56:57 > 0:57:01But it's been really enjoyable while I've been here, so...
0:57:01 > 0:57:04..I'm not that unhappy in any way.
0:57:09 > 0:57:11I am proud of myself for getting this far.
0:57:11 > 0:57:15It's one of those things that I always want more.
0:57:15 > 0:57:20So I'm now looking into the next round. What can I do to get myself in that final?
0:57:21 > 0:57:25I'm over the moon. There's definitely more to be shown from me.
0:57:25 > 0:57:29In the semifinals, I can really start to show what I'm capable of.
0:57:31 > 0:57:34'Next week,...
0:57:34 > 0:57:37'it's the chance for eight new chefs
0:57:37 > 0:57:39'to prove they have what it takes.'
0:57:46 > 0:57:49I don't even know where you're going with this.
0:57:50 > 0:57:53This is not what I want to see. Ever.
0:57:54 > 0:57:57Cowabunga! That tastes great.
0:58:27 > 0:58:29Subtitles by Red Bee Media Ltd.