0:00:02 > 0:00:07These eight chefs all want to become Professional MasterChef champion.
0:00:07 > 0:00:09Service, please.
0:00:09 > 0:00:12To win MasterChef would be the highlight of my career,
0:00:12 > 0:00:14possibly the highlight of my life.
0:00:14 > 0:00:18The only thing I really know in my life is how to cook.
0:00:20 > 0:00:23I'm really competitive. I just want so see how far I can go.
0:00:23 > 0:00:25Hopefully, I can go all the way.
0:00:25 > 0:00:28Yes, there's fear and yes, there's nerves,
0:00:28 > 0:00:30but I'm definitely going to give it my all.
0:00:30 > 0:00:32But over the next three nights,
0:00:32 > 0:00:36they'll have to pass the tests set for them by chef Monica Galetti,
0:00:36 > 0:00:39diner Gregg Wallace
0:00:39 > 0:00:41and Michelin-starred Michel Roux Jr,
0:00:41 > 0:00:44before some of them are sent home.
0:00:45 > 0:00:49We've got some of the best professional talent in the country.
0:00:49 > 0:00:54These professional chefs have got to deliver at the highest level.
0:00:54 > 0:00:56They need to stand out from the beginning.
0:00:58 > 0:01:01I ask what I ask of any chef when I go out for dinner -
0:01:01 > 0:01:03feed me with beautiful food!
0:01:15 > 0:01:18Today it's Monica's first challenge.
0:01:18 > 0:01:21She wants to test the chefs' creativity
0:01:21 > 0:01:24by giving them seven ingredients,
0:01:24 > 0:01:27from which she wants them to create one dish.
0:01:27 > 0:01:31So today we have for them an aubergine,
0:01:31 > 0:01:33mango, coconut,
0:01:33 > 0:01:35fennel, ricotta,
0:01:35 > 0:01:37sea purslane
0:01:37 > 0:01:39and some brown crabmeat.
0:01:39 > 0:01:43- Mmm!- And they have the limited larder here.
0:01:43 > 0:01:44They need to be creative,
0:01:44 > 0:01:47and they really need to dig into their repertoire as a chef.
0:01:47 > 0:01:49We're going to give the chefs one hour.
0:01:49 > 0:01:52Let's give you one hour, see what you'd make.
0:01:52 > 0:01:56Right, I've got the griddle pan on. I want it nice and hot.
0:01:59 > 0:02:03- What are you going to make? - I'm going to use crabmeat
0:02:03 > 0:02:05to make a flan or a set custard.
0:02:05 > 0:02:08- Ooh!- The aubergine, I am going to use
0:02:08 > 0:02:12to make a smoked aubergine puree. And some flatbread.
0:02:12 > 0:02:13Wow!
0:02:15 > 0:02:17Why have we got a whole aubergine on a griddle?
0:02:17 > 0:02:21It's cooking and burning the skin, which then becomes caramelised,
0:02:21 > 0:02:25- and it's giving that smoky flavour through the aubergine.- Gotcha!
0:02:25 > 0:02:28I don't think people use brown crabmeat enough.
0:02:28 > 0:02:29It's got a really lovely flavour.
0:02:29 > 0:02:33It hasn't got the same texture, but it's a lovely flavour.
0:02:34 > 0:02:36Coconut water in that mix.
0:02:38 > 0:02:41Ready to go into my mould.
0:02:43 > 0:02:46You've actually used the coconut two ways -
0:02:46 > 0:02:48you've toasted it and you've used the milk from inside
0:02:48 > 0:02:50to go in your crab.
0:02:50 > 0:02:54I'd also like to use the actual milk to make my flatbread as well.
0:02:57 > 0:02:59The aubergine is completely cooked through.
0:03:01 > 0:03:03That does smell smoky.
0:03:06 > 0:03:08Some ricotta and a touch of soy sauce.
0:03:12 > 0:03:14Crisp up the aubergine.
0:03:14 > 0:03:16Very carefully turn these out.
0:03:27 > 0:03:29Such an elegant plate.
0:03:34 > 0:03:36And there you have it, Gregg.
0:03:36 > 0:03:39Tell you what, no-one makes food look pretty like you do.
0:03:39 > 0:03:40Look at that!
0:03:42 > 0:03:47I've taken the brown crabmeat to make a flan, or set custard.
0:03:47 > 0:03:48I also used the aubergine,
0:03:48 > 0:03:52which was griddled to give it a very smoky flavour
0:03:52 > 0:03:53and some flatbread.
0:03:55 > 0:03:57- Can I?- Please do.
0:04:04 > 0:04:07You get that crisp texture of that thin aubergine
0:04:07 > 0:04:10and then the creaminess and strong crab flavour.
0:04:10 > 0:04:12That's delightful.
0:04:12 > 0:04:14Lots of craft here, lots of invention.
0:04:14 > 0:04:17Let's get our chefs in, see what they've got to offer.
0:04:17 > 0:04:18Let's do it.
0:04:31 > 0:04:34Welcome to Professional MasterChef.
0:04:34 > 0:04:36What we want from you right now
0:04:36 > 0:04:40is one good dish that demonstrates your skill and knowledge.
0:04:42 > 0:04:44Chefs, uncover your ingredients.
0:04:49 > 0:04:52One hour you've got to make this dish. Plenty of time.
0:04:56 > 0:04:57Off you go.
0:05:04 > 0:05:07I think our chefs today were a bit panicked,
0:05:07 > 0:05:10not seeing a solid protein of some kind on their bench.
0:05:12 > 0:05:15Kind of thrown them, I think, with the brown crabmeat only.
0:05:16 > 0:05:17They do have ricotta,
0:05:17 > 0:05:21so I think there'll be a bit of pasta, the odd dessert.
0:05:22 > 0:05:26They've got to show us enough skill to really warrant being here
0:05:26 > 0:05:28and to show us what they can do.
0:05:34 > 0:05:36I would consider myself very good at thinking on my feet.
0:05:36 > 0:05:38There's very little would stump me.
0:05:38 > 0:05:40I have enough in my repertoire
0:05:40 > 0:05:43to always be able to pull something out of my hat.
0:05:45 > 0:05:46Hello, James. How are you feeling?
0:05:46 > 0:05:49I got stumped there for the first five minutes.
0:05:49 > 0:05:52I had no idea what to do. But I think I'm going to do some little canapes,
0:05:52 > 0:05:53just using the crab mainly,
0:05:53 > 0:05:56making some crisps with the aubergine and the potato.
0:05:56 > 0:05:57Hopefully, it'll do the business.
0:05:57 > 0:06:00- Have you done any competitions? - Yeah.
0:06:00 > 0:06:03Last year I done the Northern Ireland Chef of the Year and I won it.
0:06:03 > 0:06:06I've always tried to do something at least once a year
0:06:06 > 0:06:08that pushes me or scares me.
0:06:08 > 0:06:10- And what do you do right now? - I'm lecturing at Belfast College,
0:06:10 > 0:06:12so I'm a full-time lecturer.
0:06:12 > 0:06:16End of this month, I'm moving on together with two other friends,
0:06:16 > 0:06:18we're opening a restaurant, so I'm going in as head chef.
0:06:18 > 0:06:21- How good are you?- I'm going to leave that for you to decide!
0:06:21 > 0:06:23- Good luck, mate.- Thank you.
0:06:27 > 0:06:28I love canapes,
0:06:28 > 0:06:31but they've got to be stunning to really wow us here today.
0:06:38 > 0:06:40Currently I'm a sergeant
0:06:40 > 0:06:41in the British Army, the Reserves,
0:06:41 > 0:06:44working predominantly as a head chef.
0:06:46 > 0:06:49Everything really from two covers up to mass catering,
0:06:49 > 0:06:54where we've fed up to 6,000, 6,500 during the Olympics.
0:06:55 > 0:06:59- You all right, big fella? How long have you been a chef?- 24 years.
0:06:59 > 0:07:02I've been in some random locations over those 24 years,
0:07:02 > 0:07:05but this, I have to say, is kind of nerve-wracking.
0:07:05 > 0:07:07What random places have you cooked in?
0:07:07 > 0:07:09I've just come back from Antarctica.
0:07:09 > 0:07:12Why would you do that, go and cook in Antarctica?!
0:07:12 > 0:07:16Looking after a science base.
0:07:16 > 0:07:19Just something different, completely different.
0:07:19 > 0:07:21I was looking out of my kitchen window every morning
0:07:21 > 0:07:23and watching the icebergs float past.
0:07:23 > 0:07:25You really do love a challenge.
0:07:25 > 0:07:27What are you going to make for us?
0:07:27 > 0:07:29I'm going to do a kind of...
0:07:29 > 0:07:31I'm going to do a pasta, anyway,
0:07:31 > 0:07:35filled with crab, a bit of Thai spice, some chilli, some ginger.
0:07:35 > 0:07:37- Looking forward to your food. - Thank you very much.
0:07:48 > 0:07:51I'm excited. I'm a bit nervous at the same time.
0:07:51 > 0:07:53I'm going to try to keep cool
0:07:53 > 0:07:56and, yeah, just focus.
0:08:00 > 0:08:03You look like a chef, you work like a chef. What do you do right now?
0:08:03 > 0:08:05I work in Reading, junior sous chef.
0:08:05 > 0:08:08We do sort of French modern.
0:08:08 > 0:08:10What would you really love to do?
0:08:10 > 0:08:12Just have my own restaurant, my own business.
0:08:12 > 0:08:15- What are you making now? - Brown crab and mango salad
0:08:15 > 0:08:17with charred mango
0:08:17 > 0:08:20and just a nice little dressing.
0:08:20 > 0:08:23- Cheers, mate. Looking forward to the salad.- Thank you.
0:08:26 > 0:08:30David has decided to make us a mango and crab salad.
0:08:32 > 0:08:35I hope that our chefs that have chosen to use the brown crabmeat
0:08:35 > 0:08:36remember to pass it,
0:08:36 > 0:08:39because it will have bits of cartilage or bone through that.
0:08:46 > 0:08:47You are halfway.
0:08:47 > 0:08:4930 minutes left.
0:08:52 > 0:08:54I really hate to follow recipes.
0:08:57 > 0:09:00I improvise. I try to have fun, to be honest.
0:09:02 > 0:09:05- Aline, you're Brazilian. You've got a mango on the bench.- Yeah.
0:09:05 > 0:09:07What are you going to make for us?
0:09:07 > 0:09:09I'm trying to make a crab salad with mango.
0:09:09 > 0:09:12- Can a salad be very good? How good can a salad be?- Yes, of course.
0:09:12 > 0:09:15Flavour, seasoning...
0:09:15 > 0:09:18lemon juice, with a twist of Brazil style!
0:09:18 > 0:09:20It's going to be good.
0:09:20 > 0:09:22And what food do you cook at the moment?
0:09:22 > 0:09:25British with modern French twist.
0:09:30 > 0:09:33Aline is making a crab mango salad,
0:09:33 > 0:09:34which sounds lovely,
0:09:34 > 0:09:38but at this stage, it has to look amazing.
0:09:38 > 0:09:40It has to wow us on the flavours.
0:09:49 > 0:09:50I've got a partner who's vegetarian,
0:09:50 > 0:09:53and I've got two very, very fussy children.
0:09:53 > 0:09:56So I like to think that I'm quite creative
0:09:56 > 0:10:00and can come up with a lot of things from very little.
0:10:01 > 0:10:04David, forgive me - you look terribly nervous.
0:10:04 > 0:10:05Yeah!
0:10:05 > 0:10:07- Is it Monica who scares you?- No.
0:10:08 > 0:10:12- What are you making?- I'm going to do a crab tortellini.
0:10:12 > 0:10:14- Mmm!- Using Asian influences,
0:10:14 > 0:10:17with the chilli, ginger, lemon.
0:10:17 > 0:10:19Is it Asian food that you love?
0:10:19 > 0:10:20I love everything, really.
0:10:20 > 0:10:23I don't really have a set style that I like.
0:10:23 > 0:10:27I take influences from everywhere - books, restaurants, chefs.
0:10:27 > 0:10:29- David, best of luck, son.- Cheers.
0:10:31 > 0:10:34David is making a crab tortellini,
0:10:34 > 0:10:36but he's using Asian flavours to season it.
0:10:36 > 0:10:39I hope he doesn't leave it too last-minute
0:10:39 > 0:10:42to decide on the garnish, otherwise he'll rush it and it could ruin
0:10:42 > 0:10:44what would be a wonderful pasta dish.
0:10:52 > 0:10:54I was working front of the house,
0:10:54 > 0:10:56but I wanted to get in the kitchen.
0:10:56 > 0:10:59First time I actually cooked was four and a half years ago
0:10:59 > 0:11:01in my own pub.
0:11:03 > 0:11:07- Marcel.- Hello, Gregg. - Are you French?- No, I'm not.
0:11:07 > 0:11:10- French name, but not French. Slovakian.- Slovakian?- Yes.
0:11:10 > 0:11:13- Were you a chef in Slovakia? - No, I became chef in England.
0:11:13 > 0:11:17- What position do you have now? - As a chef in my own business.
0:11:17 > 0:11:20Good man. Why MasterChef, Marcel?
0:11:20 > 0:11:23Challenging myself, evolving as a cook.
0:11:23 > 0:11:26- What are you making?- I'm making a ricotta cheesecake,
0:11:26 > 0:11:31a mango puree and a mango compote with a little bit of cardamom.
0:11:31 > 0:11:34- Righto. Nice talking to you. Good luck.- Thank you very much.
0:11:39 > 0:11:42Marcel is making a dessert, which is a nice change.
0:11:42 > 0:11:44He's not a classically trained chef.
0:11:44 > 0:11:48But there are some amazing self-taught chefs out there,
0:11:48 > 0:11:51so I'd like to see how well he's going to do on this dessert.
0:11:58 > 0:12:00You've got less than ten minutes now.
0:12:02 > 0:12:05I work seven days a week. Every day, I'm in the kitchen.
0:12:09 > 0:12:12That's the beauty of being a chef - you can always develop yourself
0:12:12 > 0:12:14and you're always learning.
0:12:14 > 0:12:16- Where are you from, Oli?- Leeds.
0:12:16 > 0:12:20Currently living in York, running a gastropub as head chef.
0:12:20 > 0:12:22And what ambitions do you have?
0:12:22 > 0:12:24Hopefully, to get a couple of accolades there,
0:12:24 > 0:12:27couple of rosettes, kind of get noticed.
0:12:27 > 0:12:29You've come to the right place if you want to get noticed, Oli!
0:12:29 > 0:12:32- What are you making? - Fish kind of stew,
0:12:32 > 0:12:35with soy, fish sauce, garlic, ginger
0:12:35 > 0:12:37and then I'm going to finish it with grilled aubergines.
0:12:37 > 0:12:39All right, Oli. Have you given thought
0:12:39 > 0:12:42- to how this is going to look when it's finished?- Yeah, yeah.
0:12:42 > 0:12:45- OK. All right, mate. I'm looking forward to this.- Excellent. Cheers.
0:12:45 > 0:12:47It's intriguing.
0:12:50 > 0:12:52Oli is attempting a fish stew
0:12:52 > 0:12:54using brown crabmeat only.
0:12:56 > 0:12:58I've never seen that done before,
0:12:58 > 0:13:01so I'm very curious how this is going to turn out.
0:13:05 > 0:13:07I would say I'm a competitive person.
0:13:07 > 0:13:10In this industry, you've got to strive to be better
0:13:10 > 0:13:11than everyone to get to the top.
0:13:13 > 0:13:15Hopefully, I'm better than everyone.
0:13:16 > 0:13:19- Hello, Ryan. Have you got pudding going on here?- Yeah.
0:13:19 > 0:13:23I'm going to do, like, a ginger biscuit-based mango cheesecake.
0:13:23 > 0:13:25What style of food? What gets you going?
0:13:25 > 0:13:28Sexy food. I like it to look good, taste good, pack a punch.
0:13:28 > 0:13:31Bold flavours, good presentation.
0:13:31 > 0:13:33- Are you ambitious? - Definitely ambitious.
0:13:33 > 0:13:36That's why I'm here today. Hopefully win this, go through to the final.
0:13:36 > 0:13:39- And you're making us a cheesecake?! - It doesn't showcase technical skill,
0:13:39 > 0:13:42- but hopefully the flavour will be in there.- Best of luck, mate.
0:13:46 > 0:13:48Ryan is making a chilli and mango cheesecake.
0:13:48 > 0:13:50I love the sound of that.
0:13:50 > 0:13:52He's also using the coconut,
0:13:52 > 0:13:54which he's taken a while to break into.
0:13:56 > 0:13:57But he's gotten there in the end!
0:13:57 > 0:13:59I hope there's going to be enough in there
0:13:59 > 0:14:01to warrant the effort he's taken to break into it.
0:14:01 > 0:14:03Last five minutes.
0:14:27 > 0:14:29Stop. Stop.
0:14:35 > 0:14:38The eight chefs were given brown crabmeat,
0:14:38 > 0:14:40coconut, mango,
0:14:40 > 0:14:42ricotta cheese,
0:14:42 > 0:14:43aubergine,
0:14:43 > 0:14:44fennel
0:14:44 > 0:14:46and sea purslane.
0:14:46 > 0:14:48With those ingredients, Monica cooked a dish.
0:14:48 > 0:14:52In an hour, she did a crab and coconut flan,
0:14:52 > 0:14:54smoked aubergine puree,
0:14:54 > 0:14:57crispy aubergine pieces
0:14:57 > 0:15:01and a coconut water and cardamom flatbread.
0:15:01 > 0:15:03Don't want to make you feel bad, guys,
0:15:03 > 0:15:05but I'm hoping that some of your dishes
0:15:05 > 0:15:08will be as good as the one that I tasted from my mate here.
0:15:18 > 0:15:23James has made crab, potato and aubergine crisp canapes
0:15:23 > 0:15:26on top of mango puree with a soy reduction.
0:15:28 > 0:15:31I like the creativity side of what you've attempted today.
0:15:31 > 0:15:33It's different. I hope that it works.
0:15:33 > 0:15:34Me too!
0:15:42 > 0:15:45I find that the first flavours that hit my mouth is the mango,
0:15:45 > 0:15:46the sweetness of the mango,
0:15:46 > 0:15:49followed by the salty and the savoury tones.
0:15:49 > 0:15:51However, the crab is completely lost in there.
0:15:51 > 0:15:54There's a lot that I like in this dish,
0:15:54 > 0:15:58but you need to plan properly what is the main flavour of this canape.
0:15:58 > 0:16:00That was interesting.
0:16:00 > 0:16:01Thanks.
0:16:03 > 0:16:05Mango sweetness to start off with.
0:16:05 > 0:16:07You've got crunch both from the aubergine
0:16:07 > 0:16:09and the potato,
0:16:09 > 0:16:11but it does tend to all get a little bit muddled
0:16:11 > 0:16:13after it's been in your mouth for a second.
0:16:15 > 0:16:16Inventive, highly unusual.
0:16:16 > 0:16:19James, I don't know what sort of chef you are,
0:16:19 > 0:16:22- but I'm looking forward to seeing you do more cooking.- Thanks.
0:16:22 > 0:16:24Cheers.
0:16:39 > 0:16:41James is serving crab ravioli
0:16:41 > 0:16:43on a bed of fennel and onion
0:16:43 > 0:16:46with a creamy butter sauce and drops of rosemary oil,
0:16:46 > 0:16:49topped with crispy aubergine skin.
0:16:55 > 0:16:57I like your presentation.
0:16:57 > 0:17:00Simplicity at its best. I really like the decoration on the top.
0:17:12 > 0:17:14Really lovely ravioli.
0:17:14 > 0:17:18Really nice. The fennel is a little too strong
0:17:18 > 0:17:21for the crab ravioli.
0:17:21 > 0:17:25Saying that, with a glass of wine, I'd happily smash through it.
0:17:26 > 0:17:29- Good.- I like the sharpness of the fennel.
0:17:29 > 0:17:32It contradicts the creaminess of the sauce.
0:17:32 > 0:17:34It's a really well-made ravioli
0:17:34 > 0:17:37and the crispy dark skin of the aubergine...
0:17:37 > 0:17:39I like that.
0:17:40 > 0:17:43There's different elements to it. There's different textures in here.
0:17:43 > 0:17:46You've managed to make a lovely dish.
0:17:48 > 0:17:51- You've got to be chuffed with that, mate, haven't you?- Yes.
0:17:51 > 0:17:53Very pleased. First one.
0:17:53 > 0:17:55- Thank you very much, James. - Thank you, Chef.
0:17:59 > 0:18:00Ah!
0:18:09 > 0:18:11Aline has created a crab tian,
0:18:11 > 0:18:14with a base of fennel topped with brown crabmeat,
0:18:14 > 0:18:17then a layer of crab ricotta cream
0:18:17 > 0:18:19and sliced mango.
0:18:25 > 0:18:28Tian of crab - not a huge fan of it...this way.
0:18:28 > 0:18:29OK.
0:18:29 > 0:18:32Maybe if you had used smaller rings
0:18:32 > 0:18:35and had, you know, three of those around the plate,
0:18:35 > 0:18:37that would look quite pretty.
0:18:37 > 0:18:39- Shall we have a taste?- Let's do it.
0:18:47 > 0:18:50I love the flavour of the crab with the mango.
0:18:50 > 0:18:53Creamy, rich crab,
0:18:53 > 0:18:55and it ends in nice fruit.
0:18:55 > 0:18:58That I love. I don't like the crab with the fennel underneath.
0:18:58 > 0:19:01It finishes in salty
0:19:01 > 0:19:03and the mouthful before finished in fruit.
0:19:03 > 0:19:06You've also got a texture issue here,
0:19:06 > 0:19:09because the whole thing is just wet and creamy.
0:19:09 > 0:19:10Yes.
0:19:10 > 0:19:13The issue here is the tian of the crab.
0:19:13 > 0:19:16The lumpiness of the crab that is in the middle
0:19:16 > 0:19:18is unpleasant. It's not nice.
0:19:18 > 0:19:21And I'm not a fan of the creamy stuff on top either.
0:19:21 > 0:19:22There's parts here that work
0:19:22 > 0:19:25and then there's a massive part of it,
0:19:25 > 0:19:28the actual crab tian, that is not up to standard.
0:19:30 > 0:19:31Aline, thank you.
0:19:48 > 0:19:52David has made crab ravioli with a spiced cream sauce.
0:19:58 > 0:19:59OK.
0:20:10 > 0:20:11That's a pleasant dish.
0:20:11 > 0:20:16I can taste the crab. There are notes of fennel, which is aniseed,
0:20:16 > 0:20:17and there are sweet notes.
0:20:17 > 0:20:20- There's a slight bit of like lime flavour to it as well.- Yeah.
0:20:20 > 0:20:24But I want to see more from you, David,
0:20:24 > 0:20:27than one ravioli filled with cream and a bit of crab.
0:20:27 > 0:20:28Yeah.
0:20:28 > 0:20:30Your pasta's rolled really thin.
0:20:30 > 0:20:32I like the filling.
0:20:32 > 0:20:34However, the textures... The crab is quite grainy.
0:20:34 > 0:20:38I do like the fennel and the light crunch that comes through that.
0:20:38 > 0:20:41But you really need to show off at this stage.
0:20:41 > 0:20:43You have skills, clearly. You can make a ravioli.
0:20:43 > 0:20:45What's different about your ravioli? OK?
0:20:45 > 0:20:48- Take it up to the next level.- Yeah.
0:20:48 > 0:20:49Thank you.
0:21:06 > 0:21:09Self-taught Marcel has made a deconstructed mango cheesecake
0:21:09 > 0:21:11with crumble,
0:21:11 > 0:21:13mango compote
0:21:13 > 0:21:14and a mango puree.
0:21:17 > 0:21:19There's not a lot to cheer about
0:21:19 > 0:21:21on this plate, Marcel, I'm afraid to say. What happened?
0:21:21 > 0:21:25Uh...didn't set cheesecake properly
0:21:25 > 0:21:28and I didn't leave myself enough time to present it properly.
0:21:29 > 0:21:32Yeah...Monica's speechless moment.
0:21:32 > 0:21:33Right.
0:21:45 > 0:21:47Look, Marcel,
0:21:47 > 0:21:49this is not what I want to see.
0:21:49 > 0:21:50Ever.
0:21:51 > 0:21:54There are elements here which are good.
0:21:54 > 0:21:56Your biscuit, of course.
0:21:56 > 0:22:00But you are a chef first and foremost.
0:22:00 > 0:22:02So no matter how messed-up your plate is,
0:22:02 > 0:22:07you must have something in you that could make you redress this.
0:22:07 > 0:22:08Yes.
0:22:08 > 0:22:10It's disappointing
0:22:10 > 0:22:13that something as simple as a cheesecake has gone wrong.
0:22:13 > 0:22:15It's a nice mango puree,
0:22:15 > 0:22:19it's nice toasty biscuit. And that's it, Marcel.
0:22:19 > 0:22:21- OK.- No-one goes home on this round,
0:22:21 > 0:22:25so, seriously pull your socks up and show us what you can do.
0:22:25 > 0:22:27OK.
0:22:43 > 0:22:47David's brown crab mousse is served with a mango chilli salsa,
0:22:47 > 0:22:49charred mango, fennel
0:22:49 > 0:22:51and a chilli coriander dressing.
0:22:53 > 0:22:55Lovely colours, mate.
0:22:55 > 0:22:57Bit of tropical sunshine on a plate here.
0:23:07 > 0:23:10Cowabunga! That tastes great.
0:23:10 > 0:23:11Thank you.
0:23:11 > 0:23:14The mousse is pure, it is smooth, it is strong.
0:23:14 > 0:23:17And then the notes you've got going on with that
0:23:17 > 0:23:20is lovely fresh mango, little bit of chilli...
0:23:20 > 0:23:22It is delightful.
0:23:23 > 0:23:25The crab mousse is very smooth
0:23:25 > 0:23:27and it's intense crab flavour.
0:23:27 > 0:23:30I love the citrus that comes through this,
0:23:30 > 0:23:32and the chilli notes that come with the mango.
0:23:32 > 0:23:35Very well done. With the elements that you have,
0:23:35 > 0:23:37damn good job.
0:23:39 > 0:23:41- Thank you very much indeed. - Thank you.
0:23:58 > 0:24:02Oli's made a fish stew, using soy and fish sauce,
0:24:02 > 0:24:05potato, ginger and chilli
0:24:05 > 0:24:07and topped it with crab and ricotta
0:24:07 > 0:24:09and grilled fennel.
0:24:11 > 0:24:15- To be honest, Oli, it looks like a bowl of baby food.- Yes.
0:24:15 > 0:24:17It's not appetising.
0:24:18 > 0:24:20- Are you happy with how it looks?- No.
0:24:20 > 0:24:23The crab, it was meant to quenelle, but it just collapsed.
0:24:33 > 0:24:34Whoa!
0:24:36 > 0:24:37GREGG COUGHS
0:24:37 > 0:24:38Oh!
0:24:41 > 0:24:43That's just horrible, really horrible.
0:24:43 > 0:24:46The soy with the kick of chilli...
0:24:46 > 0:24:49It's sharp. It's got funny textures in there.
0:24:49 > 0:24:52It's smooth, then lumpy.
0:24:52 > 0:24:55- Is there potato in there as well? - Yeah, a little bit.
0:24:57 > 0:24:59I don't even know where you're going with this.
0:24:59 > 0:25:01Oli, Oli, Oli, Oli, Oli!
0:25:01 > 0:25:05The flavour is really strong soy and ginger.
0:25:05 > 0:25:08So strong, it made me cough.
0:25:08 > 0:25:11And your crab on the top is sweet.
0:25:11 > 0:25:14These are not good flavour or texture combinations.
0:25:14 > 0:25:18I can only think that you've got yourself into a bit of a panic.
0:25:18 > 0:25:20You've got to put it behind you and move on.
0:25:20 > 0:25:22Not a good dish at all.
0:25:24 > 0:25:26- Oli, thank you very much.- Thank you.
0:25:31 > 0:25:32Phew!
0:25:34 > 0:25:37I feel I was just a bit flustered
0:25:37 > 0:25:40with the ingredients that I was given and, um...
0:25:40 > 0:25:43the amount of time that I was given.
0:25:51 > 0:25:53Finally, it's Ryan,
0:25:53 > 0:25:55who's serving a ricotta cheesecake
0:25:55 > 0:25:58with ginger-snap base and a chilli mango salsa,
0:25:58 > 0:26:01topped with coconut and spun sugar.
0:26:03 > 0:26:06That's a very neat plate. I love the colours coming off it.
0:26:06 > 0:26:08There's a lot of skill in there.
0:26:08 > 0:26:10You've got a bit of sugar, you've got pastry underneath.
0:26:10 > 0:26:13- Not bad.- Come on, then - the suspense is killing me!
0:26:20 > 0:26:21Mmm.
0:26:22 > 0:26:26That's a creamy, light, fruity cheesecake.
0:26:26 > 0:26:29It's very good indeed. I like the addition of the coconut.
0:26:29 > 0:26:31I think that brings another element.
0:26:31 > 0:26:34I like also the little bit of chilli in there. Nice cheesecake.
0:26:34 > 0:26:35Great technique here.
0:26:35 > 0:26:38The biscuit with the ginger through it, I love it.
0:26:38 > 0:26:40The mango with the chilli works very well
0:26:40 > 0:26:43and the coconut, which took you a while to break into,
0:26:43 > 0:26:45I'm glad you put quite a bit on there as well.
0:26:45 > 0:26:47It's a great dish.
0:26:48 > 0:26:52Ryan, you told me you were going to win the competition.
0:26:52 > 0:26:54- Is that a good enough start? - It's a warm-up.
0:26:54 > 0:26:57- Not a bad start at all, Chef. Well done.- Thank you.
0:27:07 > 0:27:10There were some very good dishes here today.
0:27:23 > 0:27:26And there were also some challenging ones.
0:27:35 > 0:27:37Lot of competition to come yet.
0:27:38 > 0:27:40Off you go.
0:27:44 > 0:27:48Now the eight chefs will be split into two groups.
0:27:51 > 0:27:54Tomorrow, the first four will be back
0:27:54 > 0:27:57to face Monica's infamous skills test...
0:27:59 > 0:28:02I can't eat that, I'm afraid. The scallop's raw.
0:28:03 > 0:28:05You must know as a chef
0:28:05 > 0:28:07that you could never send that out to the restaurant.
0:28:07 > 0:28:10..before Chef Michel puts them through their paces
0:28:10 > 0:28:12with his classic tests.
0:28:12 > 0:28:13It's not what I was looking for.
0:28:13 > 0:28:15It's bizarre!
0:28:15 > 0:28:18You've given me a very beautiful plate of food.
0:28:18 > 0:28:20At the end,
0:28:20 > 0:28:22one of them will be going home.
0:28:35 > 0:28:37Subtitles by Red Bee Media Ltd